Raw food author Natalia Rose lays out a case why even the biggest of the thick header drones amongst us should go a little raw. Her reasoning is, if they don’t they will start to fall apart, period. What does she suggest the drones should start with, juicing of course.
As summer approaches, the thoughts of many of us turn to ice cream, one of the most refreshing sweet treats to be enjoyed in warm weather. There are definitely many store-bought non-dairy alternatives to traditional ice cream, which are mainly derived from rice, coconut milk and soy. The best option, however, is probably to make your own healthier batch, so unpack your ice cream maker and get ready to experiment with different textures and flavors. Continue Reading / Additional Photos / Videos
Tim VanOrden hits the road with his digital camera and heads down to Florida. In this adventure he finds free baby coconuts falling the trees and ending up in the trash. He shows us how rescue the coconuts how to easily get to the fresh juice inside. Plus he takes us to the Veggie Magic Cafe and checks out the Tampa Grass Roots vegan cafe. Continue Reading / Additional Photos / Videos
I can’t wait to get to the farmers market in the morning, even though I will not get much sleep tonight to get up early. Summer is fast approaching and just around the corner! Summer is my absolute favorite season for produce. Almost all of my favorite foods are in season in the summer and it has the most overall availability of fruits. I look forward to many of the summer offerings for the rest of the year. It’s like Christmas for me. Just thinking about the succulent, juicy heirloom tomatoes, crisp cool cucumbers, luscious berries, tangy apricots, sweet plums, gorgeous peppers and melons etc. makes my mouth water.
Well, it’s May, and some of these delicious foods are just starting to come in season. I’m getting very anxious for the cucumbers and tomatoes to arrive. Here is a list of what is in season currently for North America:
Apricots, Blackberries, Raspberries, Strawberries, Blueberries, Cherries, Grapefruit, Cantaloupe, Honeydew, Watermelon, Peaches, Rhubarb, Avocados, Lemons, Loquats, Nectarines, Oranges and Plums.
Artichokes, Asparagus, Fava Beans, Green Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Corn, Fennel, Kale, Spring Onions, Sweet Onions, Peas, Potatoes, Radishes, Celeriac, Fennel, Sorrel, Spinach, Zucchini, Mustard Greens, Dandelion Greens, Arugula, Basil, Beans, Bok Choy, Chicory, Endive, Garlic, Horseradish, Leeks, Nettles, Okra, Scallions and Shallots.
You’re keeping your nutritional needs met in good shape at home now that you’ve worked out a diet that includes all the elements required for good health. You’ve also found the best stores and online sites where you can find them, and you’ve become pretty expert at preparing them, even the sprouts that play such an important role in balancing your nutritional requirements. However, you’re hitting the road now, and you don’t want to waver from your raw-foods diet. Also, you don’t want to jeopardize your health because you might not be able to obtain the nutritional elements your body needs. Following are ten foods to take with you so you can be sure to stay healthy.
1. Bee Pollen: Bee pollen packs a load of nutrition in a small package. Pollen can provide the following nutritional support when you’re traveling:
If you’ve never eaten bee pollen before, test it out for sensitivity. If you’re extremely sensitive to bee stings, you may have a reaction when it gets into your system. Try just a small amount and be prepared to take an antihistamine in case you do get a strong reaction and go to the emergency room if you find yourself in respiratory distress. If you don’t have a reaction, try a little more the next day, increasing how much you’re getting up to a teaspoonful. If you haven’t reacted after five days, you are probably not going to have a problem with it.
Munching apples from New Zealand, indulging in some Chilean grapes or devouring Turkish dried apricots has become a guilty pleasure for many Americans. In fact, according to government agencies, 80% of all seafood and 45% of all fresh fruit consumed in the U.S. is imported — which is terrible, right? All those carbon-generating food miles doing untold damage to the environment?
Well, what if I said you may not need to hide your imported blueberries at the bottom of your Whole Foods basket anymore?
According to researchers in the UK, food miles are just part of the picture. And at a conference on the economics of food, Chris Foster of the Manchester Business School presented some important ideas with evidence to support it. He explained that “the biggest environmental impact of many food products came from their production. Bulk transport by land or sea was of low significance.” He went further, suggesting that governments “critically unpick the ‘local food’ agenda.”
How does Foster justify his claims? By pointing out that local food production and distribution — which uses a lot vans and cars — misses out on the benefits of economies of scale. Think about it. The CO2 emitted by one big truck carrying produce to a U.S. supermarket is less than that from 60 different cars and vans delivering food to a local farmers market. Yikes!
I wasn’t really planning on making anything decadent and chocolatey last Easter; it just sorta happened! (Guess some things CAN’T be helped!) I was lingering in bed that morning, dreaming of a sweet treat combining caramel and chocolate. After toying with the idea for some time, it finally hit me that I had created a dessert along the same lines a couple of Easters ago. (So much for being original! lol)
The following is a richer version of my Divine Caramel Chocolate Tarts combined with a superfoods-based caramel inspired by GlimR’s Ca~Raw~Mella Bars. Superbly festive and yummy!
Makes 6 tarts
For the Chocolate Brownie Crust:
1 1/2 cups walnuts or pecans (or both!)
1/4 cup soft dates
1/4 cup raw cacao powder
2 tbs carob powder
2 tsp agave nectar
1 tsp vanilla extract
Generous pinch sea salt
Crust Instructions: Process nuts, cacao and carob powders and sea salt in food processor until fine. Add dates, agave and vanilla extract and process until crumbly. Continue Reading / Additional Photos / Videos
These tarts are so beautiful I didn’t want to eat them. Fresh whole fruit is just so lovely and amazing like vibrant flowers. Finally I broke down and ate it. It was very good but I have to say it looks richer then it tasted. It is very light and subtle tasting, refreshing. You can use any fruit you have or any fruit that is in season where you live. Berries are gorgeous and of course go so well with the creme filling. I had an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I had no idea that it would come out so moist and soft. I kind of liked it that way, reminded me of a chewy brownie. But be warned that it starts to loose it’s shape after a while at room temp. You might want to keep it chilled until right before serving. You can also simply omit the coconut butter in the crust for a drier crust as well. Even though this makes cute little small tarts, you can also just make it into 1 large 9-11″ tart. Again, these ingredients are very good for you, so enjoy with prideful pleasure.
You might be wondering what kind of coconuts to get. Young coconuts work the best and are the healthiest for you. These typically will be shaved down and look like a white round tent with a pointed dome roof. As far as the shape. That’s how you will typically recognize them. If you are lucky enough to find local ones or wild ones depending on where you live, those will be the best option you can choose. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there is purple color on it, don’t get it. This is a sign that the coconut is starting to mold and go bad. Choose ones that are completely white on the outside. And as far as the meat and water, here is a general rule of thumb. The lighter the coconut, generally the firmer and more mature the meat is and the more meat there is in the coconut and less water. And the heavier the coconut is, generally the younger and more water it has with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, and so far my theory has seemed to be true from my experience with them. Which one you want will depend on your use for it. For blended recipes like this one, either kind of meat will do, although softer is a little better. But for recipes that use coco- nut noodles or other sliced or shaved coconut, you will want to find coconuts with a firmer and thicker meat, so look for the lighter ones for those recipes.
Just like the title of the site says, I am a dark twisted green juice guzzling Monkie or at least that is my goal. Right now I have the dark and twisted thing down. I have been a vegan for about 12 years and in all that time, I have never really taken my health into consideration. I am a burn the candle at both ends kind of guy. I don’t know how to not be extreme. I am famous for confusing work as living. As soon as my eyes crack open in the morning, I start my long 12, 24 or 96 hour shift. Yes, for years I did 96 hours straight, with just naps and truck loads of espresso to keep my body going. So you know my blood is all out of wack and way on the acid side. Maybe not as bad as the average pillow butt American, but pretty bad. No offense to you Pillow butts out there.
Don’t get me wrong, I eat pretty healthy, I am a vegan, you wont find any McAnything stuck in my intestines, but I don’t eat with health in mind. My diet has been increasing over the years towards raw organic whole foods, such as salads and farmer market veggies. But I still eat a good amount of cooked items, such as asian noodles, frozen corn and worst of all bags of organic corn chips. I just crave chips, salsa and guacamole. I guess my years in Texas has altered my DNA, causing my cells to scream for anything remotely mexican foodish. For some reason I just love them in a sad food bingeing bag inhaling stomach aching way. You know what I mean. You think you want to eat them, but half way through the bag, they turn on you and form a concrete lump within your stomach.
Lets all come clean here, for most of us, eating processed foods is a way of life. Practically from day one, we are fed something which has made it’s way through the factory food shaping machines. For most of us, it started innocently enough with our baby formula and then spontaneously moves on to weekly happy meals, which we chase down with gallons of Coke Cola. It’s so universally excepted, we never think twice about it and that is always when something goes wrong. When we stop asking questions and just take what is given us. This is what the new documentary Processed People is all about. The film takes an in-depth look at the history of the industry and the health crisis it has produced in billions of people around the world.
Some of the shocking facts from the film: Two hundred million Americans are overweight and 100 million are obese. More than 75 million Americans have high blood pressure. 24 million people are diabetic. Heart disease remains the No. 1 cause of death for men and women, followed by stroke and obesity-related cancers. Obesity has overtaken tobacco as the No. 1 cause of preventable deaths in the United States. Over 50% of bankruptcies are caused by what has become known as “medical debt.”
Processed People features interviews from nine preeminent health and environmental experts/advocates. They discuss how and why Americans got into this mess, and what we can do to break the “processed people” cycle. You see more about the film and even buy a dvd at the movies site, processedpeople.com
More video interviews after the jump
Photographer: G Monkie (CC)
As you are probably aware, commercial versions of many sport nutrition products are not always the healthiest option. Commonly packed with artificial flavours, refined carbohydrates, denatured proteins and sometimes even harmful fats, I certainly don’t want to consume anything that doesn’t put overall health first.While some commercial options are not as bad as they once were, I like to know exactly what goes into mine and keep them completely natural.
I make my own.
Whole food energy bars, sport drinks, energy gels, energy pudding, post-workout recovery drink, whole food meal replacement smoothies and even performance pancakes are all part of my specific sport nutrition program.
Immediately before exercise
The body’s first choice for fuel during intense exercise is simple carbohydrates. However, once the body has burned all the simple carbohydrates available, it will then opt for available complex carbohydrates. It’s in the athlete’s best interest to ensure that the body is provided with enough simple carbohydrates to fuel activity so that complex carbohydrates are not relied upon. If the body has to resort to burning complex carbohydrates while exercising at a high intensity, it will have to use extra energy in order to convert the complex carbs into simple carbs. Additionally, if too much protein is eaten before intense exercise, it will likely cause muscle cramping due to the fact that it requires more fluid to be metabolized than carbohydrate or fat does.
Also, protein is not what you want your body burning for fuel. Protein is for rebuilding muscle post-activity, not fuelling it. When too much protein is consumed in place of carbohydrates immediately before exercise — and therefore burned as fuel — it burns “dirty,” meaning that toxins are created as a result of its combustion. The production and elimination of toxins is of course a stress on the body, and as such causes a stress response. Ultimately endurance will decline.
When buying fresh fruits, select fruits that are fresh, plump, firm without any bruises, pits or black spots. It is always best to select seasonal fruits like summer fruits in summer months and winter fruits in winter months, as they are rich in nutrients, full of flavor and inexpensive in season. Store them in the refrigerator until eaten and consume within a week. Generally, the brighter the color of the fruit, the more nutrients present in them. So select apples that are well colored, red, pink, golden yellow, or green, grapes that are well colored and firmly attached to green stems, mangoes that are bright yellow or red, bananas that are firm with rich yellow color without any spots or bruises, watermelons that are bright green, cantaloupes or rock melons with yellow or creamy underside, berries that are brightly colored, fresh and firm without any mold or leaking juices, etc. If they are underripe, place them in a brown paper bag at room temperature until ripened and then place them in the refrigerator.
For the Shake:
4 Tbsp raw choco nibs
2 Tsp agave
1 1⁄2 cups water
1 Tsp flax seed oil (optional)
A pinch of pink sea salt