I’ve been told by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I have not had a Reeses Peanut Butter Cup in oh, maybe 15 years. So, I wouldn’t know. I say that it better be better though, considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. I like to use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. Continue Reading / Additional Photos / Videos
You’ve got the food carrier and cutlery all taken care of, but all that food is likely to make you quite thirsty. What are you going to use to carry around your drinks in? What is the most G option, and the most stylish? Again, SIGG from Switzerland comes out on top. This series of theirs not only features some of their coolest looking bottles, but they are also made of non-leaching food grade stainless steel. Plastic bottles leach all sorts of carcinogens and BPA. Their other bottles are made of aluminum, which might be ok due to their coating on the inside. But you know with these that stainless steel is the best option, now you have that with the coolest designed bottles from SIGG. The above traveler oval black flask includes a detachable cup. $29.95 The blue and red oval flask options are less expensive at $19.95 and are made of the same great quality.
Built NY has created some awesome insulated sleeves for your bottles to keep them nice and cool, or warm. Made of wet-suit material, it insulates and protects your bottle, if it’s glass. Machine washable, stylish and on sale for only $8.95
Tea aficionados know that the best cup of tea comes from the full steep of fine loose tea. However, loose tea doesn’t offer the convenience of a quick single serving cup like the tea bags. Now you have the freedom to choose any of your favorite loose-leaf teas without a complicated ritual and having to brew a whole pot. The Teastick is the modern infuser for tea junkies – with it’s sleek “scoop-slide-steep” functionality, and pure 304L stainless steel design. So no more drippy, messy tea bags with dioxin containing bleach, glue adhesives and staples – and no more bulky egg-shaped strainers that always seem to fall apart.
The long straight shape of the Teastick spreads the tea out to make sure it comes into contact with the largest surface area of water, and can be gently swirled and stirred for the optimum infusion. The Teastick, brought to you by Gamil Design, is a scooper, measuring spoon, and infuser all in one – insuring you get the perfect cuppa every time.
Hunting down a gazillion different organic ingredients at the market and slaving away in a hot kitchen all day might be some people’s idea of a great time, and all part of the familiar ritual of the big holiday dinner – but for most of us, we’d rather just enjoy our food and the company of our family without the fuss. Quite frankly, the idea of spending the entire day in the kitchen whipping up 10 different recipes bores me. If you don’t even trust yourself with a kitchen knife, or you’re just a lazy cook like me, the best idea is to order your meal from a local organic restaurant. That is if you are lucky enough to live near one. If you are in L.A. or NYC, you are indeed in luck. If you have a Whole Foods Market near you, you can also order an organic holiday meal from their catering menu. Continue Reading / Additional Photos / Videos
Opinions on what we should and should not eat flood our lives every day. I’ve been on a high-raw vegan diet for almost 5 years now. A good proportion of that ended up being green smoothies and superfood smoothies. If someone includes those two items into their day, its pretty difficult not to stay high-raw…they are total meals by themselves.
I’ve been branching out a little bit lately with what I’ve been listening to. Not exactly the same raw vegan material as before. I’ve been listening to some speakers with a more “paleo” style of eating, which would include raw, grass-fed meat and dairy. And eggs. LOTS of eggs. I heard a speaker online today talk about healing someone with 18 raw eggs a day.
Im not saying AT ALL that im going to get into that way of eating. I like my diet the way it is. I’ll occasionally have some pasture-raised chicken eggs, but the real bulk is in the superfoods, greens, and raw plant fats, especially hemp and coconut.
Milk is for calves. Soy is for losers. So, what’s the alternative? Hemp.
Hemp is the oldest food known to mankind, but only lately has it been receiving massive buzz as the next must-incorporate-into-your-diet super food. The reasons are clear. With its nutty creamy taste, hemp has a lot going for it. It’s got all ten essential amino acids, it’s a great source of protein, it has good fats in the form of omega 3 and omega 6 fatty acids, and it has naturally occurring vitamins, minerals and enzymes.
The crazy thing is, all of our hemp is currently imported from Europe and Canada, as the U.S. is the only industrialized nation that bans hemp production. Something to do with its fun-time relative, marijuana.
In caveman days, I think I actually would have done pretty well. While my un-evolved cohorts were off worrying about getting stampeded by woolly mammoths in their quest for a meaty entree, I would have stayed at home feasting on berries and nuts and nutritious greens, and feeling – yes – totally fabulous. I probably would have looked hot in my cavelady dress too.
Ironically, it’s some of the modern social settings that can, at times, be a wee bit problematic. Like barbecues. Oh yeah – the smokey grills full of animal-bits, bowls of greasy chips, and ubiquitous offerings of “mystery ingredient” coleslaw have me basically locked into the one thing I can share with everyone: beer. And while beer is great and all it’s not exactly my idea of a well-rounded meal . . . which is why I always BYOB.
Ani and her delicious raw food recipes have been featured in everything from Boing-Boing, the world’s most popular blog, to the Travel Channel’s Bizarre Foods with Andrew Zimmern.
Growing Up & her relationship to food
Her father’s experiences with raw food and mono eating
How she discovered gourmet raw food in San Francisco at Juliano’s Raw
How Ani’s mental alertness and energy was effected by her introduction to raw food
How raw food effects the process of being creative and why
Building Her Career in Raw Food
The story of how she became a raw food chef and transitioned out of her corporate career
Building the raw food community in Los Angeles with friends
The challenges Ani faced building her first company, Smart Monkey Foods
How Ani’s first book synchronistically came together
Practical Raw Food Tips
Pumpkins the quintessential Fall harvest. They always pop to mind when thinking about Halloween and the eerily glowing orange lanterns, or the traditional pumpkin pie served on Thanksgiving. However, pumpkins actually come in many shapes and colors with a tantalizing culinary versatility that takes on any flavor added to it — so it can be used in savory dishes just as well as sweet. You can incorporate pumpkin into everything from soups to ravioli, lasagna, risotto, pasta, salads, and tarts — to sweet pies, cheesecakes, breads and ice creams. Pumpkin marries well with warm spices like cinnamon, ginger, nutmeg, allspice, and cloves – as well as savory herbs like rosemary, sage and basil.
This autumn fruit (really a berry if you want to get technical) is in season from September – March and can be stored up to a month on your counter or up to 3 months in the fridge. For cooking, skip past the oversized watery pumpkins that are best left to carving funny faces into. Look for the smaller sugar-pie orange pumpkins or one of the various colored heirloom pumpkins for an adventurous and exotic twist.
Crammed amongst a long but patient line outside of the Nuart Theater in Los Angeles, we stood and waited to view the new documentary FOOD, INC. I was excited to see a film chronicling the business-side of the food industry, and its relationship with the true benefit of what ends up on the fork.
My dear Food, Inc: you do not disappoint.
Tackling some familiar concerning concepts — the inhumanity of factory farming, the danger of pesticides, the fears about genetically modified seeds — Food, Inc. connects all the dots: composing a compelling narrative regarding the loss of Americana agronomics through the introduction of corrupt business, and its consequence of destroying our health for the sake of profit. But doom and gloom is not the only message here, and the film also does an excellent job in offering simple solutions, which can promote positive change in food safety, personal health, industry economics and environmental security.
Since its opening, the film has quickly become the darling of news outlets across the US — one after another praising the message as exceptionally relevant and compelling, while packaged in a well organized, researched, and grounded medium. Food, Inc. speaks our language: It’s pretty clear we want change. It’s pretty clear we want to feel good. And we obviously want to do the right thing. Continue Reading / Additional Photos / Videos
Dark, Rich, Light and Creamy Chocolate on a spoon! This is so delicious! Just don’t tell anyone there is avocado in this dish. I was having cravings for something cold and light and chocolaty. I never liked the idea of using avocado with anything with chocolate in it. Just too often the very subtle flavor and texture of the avocado comes through. However, this one afternoon it was all I had to work with as a base, so I decided to go ahead and try to work with it to make it indistinguishable. The first bite or two didn’t convince me, but after chilling it, I completely forgot what was in it and could only taste the chocolate and dash of cinnamon. I think people would have a hard time guessing what is in this mousse.
This mousse is so easy to make, and so quick. Even if you don’t have any cashew milk ready to go, you can make the quick instant cashew milk and then just add the rest of the ingredients to it. Or you can skip it and replace it with just pure water. Make sure the cashew milk is well strained though. We want this completely smooth. If you’re not convinced enough to use the avocado, you can replace it with young coconut meat if you have it. This is a no-cook recipe, but it’s not exactly ‘raw’. The chocolate I prefer to use is Green & Blacks. You can also use one of the new raw chocolate bars coming onto the market like Ultimate Foods Raw Chocolate. The maple syrup, cashews, and vanilla extract though, that’s your call. Continue Reading / Additional Photos / Videos