Tuesday, October 6, 2009
I approached my "breakfast" with intentionality and love. My whole meditation yesterday was balance and harmony. I now resolve to view my body as a partner not an enemy. I now choose to view my health challenges as signals for me to find balance rather than a problem to solve or a battle to fight. We always hear about the "War" on cancer, AIDS, poverty etc. but why not make peace with these things. Why not change our perspective? Can these things indicate that we have veered off course and knocked off balance?
A word on my own personal health challenge
I am coming to these conclusions after years of research and deep consideration into my own personal health challenge. In 2005 I was diagnosed with PCOS (Polycystic Ovarian Syndrome) which upsets the balance of the hormones, causes irregular or non-existent cycles, infertility, acne, hirustism and weight gain. At that point I had been suffering from extremely long moon cycles (I'm talking weeks long). The options my doctor gave me were this medication (birth control) or that medication (glucophage, a medicine for diabetics). I wanted neither! And so started a journey of intense learning about the female body, herbs, yoga, meditation, vegan nutrition, minerals, vitamins, antioxidants and so forth. I have used many modalities for healing which all contributed to my drastic improvement.
In short, I have found that we are our own healers and that our dis-eases are just words for "imbalance" and we can restore the balance if we are willing.
This is what I intend to do. I used to look at my body as a battle ground but now I'm calling a truce. Cease fire! I intend to continue on my path through holistic healing and this path has lead me time after time to raw and living foods. There are just too many testimonies of people who have turned their lives around by eating fresh, live, whole fruits, veggies, sprouts, nuts and seeds. PCOS is related to diabetes. Many women with PCOS are insulin resistant and this disrupts the hormonal cycle. But Dr. Gabirel Cousens is healing diabetics in 21 days with raw and living foods. So I know it is possible. I know there will be peace! There will more on this subject to come. I'm just taking the opportunity to get a little up close and personal with you so we can heal ourselves and the world together!
With love and an open heart,
Sunday, October 4, 2009
If stretched out to their full length, the large and small intestines together would measure 25 feet long.
The total surface area in the intestines (made larger by myriad folds) capable of absorbing nutrients is the size of a tennis court.
The intestines can store a vast amount of partially digested, putrefying matter (as well as drugs and other toxic chemicals) for decades! Some intestines, when autopsied, have weighed up to 40 pounds and were distended to a diameter of 12 inches with only a pencil-thin channel through which the feces could move.
Neck and shoulder pain
Brain fog (hard time concentrating)
Colds and flus
Constipation or diarrhea
Pain in lower stomach (especially left side)
Colitis/Irritable Bowel Syndrome (IBS)
Leaky Gut Syndrome
Colon and other cancers
Wednesday, September 30, 2009
This is because liquids are the most easily digestible food.
Today I drank 16 oz. of green veggie juice with spirulina and coconut oil, 32 oz. of carrot juice, 16 oz. kombucha tea, and 16 oz. of mango guava loveliness!
I didn't hit the gallon mark unfortunately, but that is only because I was extremely busy today with work (and the coconut man is on hiatus). Being on the juice has also allowed me to really tune into when my emotions trigger my appetite rather than hunger. When I get stressed or under pressure I turn to food to ground myself. But I must ask the question is this really healthy? Is this really what my body needs? If I eat when I am stressed, not when I am really hungry will my food be properly digested? Probably not. When the mind senses stress it sends a message to your body to send blood and hormones to your muscles in your arms and legs. Where does this extra blood come from? From organs that aren't need to fight or flee, such as the digestive tract and the brain. So our digestive capabilities are compromised when we are under stress, so it doesn't help to eat right at that moment.
From now on I am going to make time to relax before, during and after my meals. I am also going to notice the emotional triggers to reach for a snack and look into dealing with the emotion in a more appropriate way.
Until tomorrow, I am Herbally yours!
Tuesday, September 29, 2009
Well the whole morning shakes were a bit of low blood sugar because I felt fine after my first juice which was more mango/ guava. In the future I want to start off the morning with the green juice. One of my primary goals for this feast is to acquire the taste for the green stuff. I want to include at least 16 oz. a day from now on (much more for the feast of course). I figure if I have to live and sustain myself on greens my body will learn to love it. I also hope to cleanse the toxins out that are making my body acidic. This process is already starting. The whole point of this juice feast is to supercharge the body with plenty of nutrition, to alkalize and cleanse the blood and tissues and give the body a rest from digesting solid foods so it can concentrate on healing other parts of the body. Some of my goals for this feast is to get over some food addictions, to relieve the body of foods that I may be sensitive to or allergic to (i.e. gluten products) and to resume a vegan diet consisting of only whole foods including plenty of fresh and living foods (uncooked). I really want to get away from processed foods so this is my jump start into it! Wish me luck!
Sunday, June 14, 2009
Tuesday, May 26, 2009
(I also love to add black sesame seeds to Asian inspired recipes!)
2 cups shredded cabbage
Toss and serve.
Thursday, April 30, 2009
Let me preface. I got the idea from the Renegade Health TV Show, but I used a different recipe, basically I made it up on the fly so this isn't exact (pretty close though).
Saturday, April 4, 2009
Monday, March 30, 2009
Drinking fresh coconut water, I also had some water from a young coconut!
Thursday, March 12, 2009
Thursday, February 26, 2009
However, I said variety, (and I said vegetables :D) this means we may have to try something unfamiliar at times and that is what I did today!!!
I just have to share something, I have just discovered chia seeds, that's right, you may remember the Chia Pet from the 80's the pet that grows!!??!! Yeah that one, well the seeds are edible and nutritious! (don't eat your Chia pet though!!!)
I received a free sample in an order from The Raw Food World and decided to try it today. So what I did is put about 2 Tbls. into a 16 oz. glass of water last night. Lo and behold the seeds formed a gel, it has a slight taste similar to coconut water. I am sitting here drinking it as I type. I will definitely be experimenting with recipes in the future but for now here is some info from ChiaForHealth.com ;
"High in Protein Chia seed is a complete source of dietary protein, providing all the essential amino acids. Compared to other seeds and grains, chia seed provides the highest source of protein, between 19 to 23 percent protein by weight. One of the unique qualities of the chia seed is its ability to absorb more than nine times its volume in water or other liquid. This ability can prolong hydration and retain electrolytes in body fluids, especially during exertion or exercise. Normal fluid retention ensures electrolyte dispersion across cell membranes, maintains fluid balances, and aids normal cellular function."
Angela Stokes the Raw Food Goddess!!! Has a great page of info on Chia along with recipes Here.
In health, Peace and Blessings, Love Always!!!!
Sunday, February 8, 2009
When you're starting out with any new type of cuisine, it takes awhile to learn the "tricks of the trade"--the little shortcuts and strategies that save time and make food preparation a breeze. Here are 12 tips that will help you become faster and more efficient in the kitchen, so you have time for all the other things that are important to your life.
1. Always keeps at least two jar sprouted items in your refrigerator. Whether they're radish sprouts, clover sprouts or green pea sprouts, you'll be glad to have them on hand for tossing into salads or placing at the bottom of a soup bowl.
4. Make up a big batch of your favorite Pâté each weekend, and add different flavors to vary the taste during the week. Remember to begin the sprouting process on Thursday or Friday night. A pate made up of sprouted sunflower seeds (soak 8-12 hours and sprout 4 hours or less. Rinse well.) will last the longest.
8. If you can, pre-wash all your produce before putting it away. Having to wash and dry your vegetables for each meal is time consuming. For one or two people, purchasing bags of pre-washed organic baby lettuces that contain a variety of greens is convenient and waste-free. Be sure all washed produce is thoroughly dried before refrigerating.
By creating habits based on the above 12 suggestions you will find that you can arrive home at 6PM and be eating a fine dinner by 6:30.
This recipe has appeared here in the past but it is such a lovely and fast recipe it bears repeating. Don't forget you can do endless variations on the basic theme by adding other fruits in, flavoring with carob, adding in your green food supplements, etc.
3/4 Cup water
2 Tablespoons or more of tahini
1-2 frozen very ripe bananas
dash of vanilla (optional)
Blend. Serves 1.
Add more tahini if you are working out and want additional protein and calories. This is a lovely smoothie for youngsters, athletes, and older people, as well as people with weak digestive systems. The tahini is high in protein, calcium and good fat. At 200 calories for 2 Tablespoons with 6 grams of protein you can easily adjust this smoothie to replace unhealthy protein powders or use it to help gain weight. In a heavy-duty blender this recipe only takes about three minutes to make. In a regular blender it is best to cut the frozen banana into bits and to add them slowly, so it will take a few minutes longer.
Christmas Tree Hors d'oeuvres (anytime of the year)
1 Styrofoam cone (reuse a million times at least)
A silver tray or other attractive flat serving piece
A few hours before your guests arrive, pin the cherry tomatoes on to the tree in straight rows or a spiral design with the toothpicks. Stuff parsley bits in between the tomatoes so none of the styrofoam shows. Place a tomato on the very top. Sprinkle sea salt around the base.
This looks just like a Christmas tree and the sea salt like snow. Your guests can dip the cherries into the salt.
Variations: alternate tomatoes and olives. Or use this idea with other veggies like squares of jicama, all olives, melon ball scoops of zucchini or cucumber dusted with paprika.
If you like this idea and are expecting a large crowd you could use styrofoam of all different shapes and sizes or stay with the Christmas tree theme in different sizes and serve all of your hors d'oeuvres at one table in this way. Pretty!
Note: styrofoam never decomposes so keep yours in a safe and clean place to use over many times.
Zucchini en pate
Make up your favorite pate or nut loaf. Season it more strongly than you normally would. Perhaps with finely minced shallots and chopped green olives. Or, with minced red peppers and chives or dill.
Cut your zucchini in thin circles (about 1/4 inch) and spread with seasoned pate or nut loaf, top with a sprig of fresh herb or a decorative cut of red or yellow pepper. Place the rounds on large platters decorated with parsley sprigs or kale leaves and serve buffet style or pass around.
If you own a dehydrator, dehydrate the above until topping is warm and dry, about 6-8 hours, then place decorative topping on. Or, slice the zucchini very thinly the long way, using a mandoline will make the job easier, thinly spread your topping. Dehydrate until the veggie can be rolled up, then roll, secure with a toothpick if necessary and dehydrate until warm and soft or even until warm and dry and hard, any stage is delicious. Serve fresh out of the dehydrator. (This recipe is enlarged upon and nicely photographed in my new book Raw Food Celebrations written by myself and Sheryl Duruz.)
You can also make an outstanding dip with your favorite pate. Again, season more strongly than usual, good items to use would be mild onion, shallot or green onion as well as lemon and chopped herbs such as dill or tarragon-see what you can find fresh. Put dip in a large shallow bowl and place on a very large platter (inexpensive plastic trays of all shapes and sizes can be purchased at catering supply stores and stores that carry party items-when decorated they look wonderful. Often they are available in a clear plastic, gold or silver) with lots of colorful and attractively cut vegetables. Some ideas: zucchini sticks, celery sticks, carrot sticks, cucumber rounds, thinly sliced root vegetables, cherry tomatoes, etc. Vary the shape of the vegetables.
3 cups sunflower seeds soaked 10-12 hours, sprouted for 4 hours or less, well rinsed
1 cup lemon juice
1/2 cup chopped green onion
1/2 cup tahini
2 tablespoons nama shoyu, or soy sauce or 1 teaspoon of sea salt and 2 tablespoons of water
4 thin slices red onion
6 tablespoons coarsely chopped parsley
2-3 cloves garlic
Process in a food processor or in a heavy-duty blender or put all ingredients except tahini and liquids through a heavy duty juicer, them mix all together. Taste and add your extra seasonings. If using as a dip use enough liquid so it is the right consistency.
Nut Loaf Recipe
2 cups almonds or walnuts or pecans. Soaked 8-12 hours. (If using walnuts or pecans many people prefer to just soak for 20 minutes or not at all for a good result)
2-3 large carrots
1/2 large onion or more to taste
1 1/2 cups finely minced celery
1/2 cup minced parsley
1/4 cup minced green onions
1/4 cup lemon juice
1 tablespoon nama shoyu or soy sauce or 1 teaspoon sea salt with 1 tablespoon water if necessary
Put first three ingredients through a heavy-duty juicer (Champion, Green Life, Solostar) with the blank screen. Stir in the remaining ingredients then add your extra seasonings to taste.
If you are making these recipes for a dinner party, y
ou can make the pate up to a week in advance, the nut loaf the day before. This will allow you time to assemble your food attractively without spending too much time on the day of your event dealing with food.
The Twelve Steps To Living Food Success has been adapted from Nomi's best-selling book, The Raw Gourmet. All recipes mentioned are in the book along with instructions on how to sprout and many other helpful hints both in the text of the book and in the Appendix. http://clicks.aweber.com/y/ct/?l=IqnZG&m=KbVtzCmIJEk&b=RLbKsf4BmpvZHSVA70FeKA.
A well-known proponent of natural health and healing, Nomi Shannon is an author, a raw foods chef and a Certified Hippocrates Health Educator. As a Living Foods Lifestyle Coach, she provides counseling and consultation services for individuals and groups the world over who wish to improve their health-one bite at a time.
Nomi offers a free online newsletter as well as a free 7 part email class called The Raw Truth at http://www.rawgourmet.com/."
Tuesday, January 27, 2009
"Biphenyl A [BPA] is a xenoestrogen, a known endocrine disrupter, meaning it disturbs the hormonal messaging in our bodies. Synthetic xenoestrogen are linked to breast cancer and uterine cancer in women, decreased testosterone levels in men, and are particularly devastating to babies and young children. BPA has even been linked to insulin resistance and Type 2 Diabetes."
BPA is found in plastics, it can leach from the plastic into our food and drinks and into the body causing much havoc. There was a study done on the effects of BPA in mice. After four days of exposure to BPA the mice were resistant to insulin due to it’s effects on estrogen in the body. This can cause real problems. Diabetes and Polycystic Ovarian Syndrome are linked to insulin resistance.
"Studies show canned foods are a predominant source of daily BPA exposure in our lives. Food and drink cans are lined with a BPA-containing plastic. Beverages appear to contain less BPA residues, while canned pasta and soups contain the highest levels. EWG found that the worst foods tested put pregnant women and formula-fed infants within an unacceptable margin of safety to levels that cause harmful effects in laboratory animals. Typical exposures are within a 10 to 100-fold range of the effects that cause harm in a laboratory setting."
All the more reason to create your own meals from whole, fresh foods rather than a can. Canned and other pre-processed foods may seem to be more convenient at the time but in the long run it is detrimental to our health.
Take pride in creating and preparing your meals from scratch. Get the whole family involved. Children especially love to help out in the kitchen. Set them up with a bunch of green beans and those little hands will have them ready to steam in no time!!
Some tips on preparing whole foods quickly:
* Planning your menu ahead of time will prevent a "brain freeze" as you gaze into the fridge wondering what to prepare.
* Take steps to prepare. Prep veggies ahead of time. Boil a big batch of rice or soup to use a couple of days in a row. Soak beans saves cooking time.
*Prepare in bulk. Take a day and make up a few meals to freeze (or just keep in the fridge for up to 3 days) and use through out the week.
* "Haste Makes Waste" (as my geometry teacher used to always say!) Breathe and take your time, rushing will only cause accidents.
* Steaming goes a long way! Steaming veggies is quick, easy, simple and tasty.
* Go Raw! A salad is a lot quicker than a pot of soup or a casserole. Stock up on your favorite add on and a yummy dressing and Wham! Dinner is served!
*If your really in a pinch for time, make a smoothly. Your body will sing as you step out the door after downing a healthy and fresh smoothie (ahh, go ahead try a green one!!)
* Eat you fruit! Have a big basket of fruit stocked for when hunger strikes! Grab a quick snack and then take your time and prepare something wholesome!
Steamed Green Beans with Red Skin Potatoes
You can not get any simpler than this folks! I think the most iconic canned veggie is the green bean. But it really doesn't take long to cook!
A pound of green beans washed and prepped
about 5 small red skinned potatoes, diced
a teaspoon of seasalt
a dash of cayene pepper
some coconut oil
Boil red skin potatoes in plenty of water until fairly soft (not mushy).
In a steamer steam the green beans until bright green and crisp (again not mushy).
Combine in a bowl and add salt, pepper and coconut oil as desired!! That's it!
serve immediately with a salad of freah greens and some quinoa (a very quick cooking grain!)
I hope you like this simple recipe and tips on staying healthy and BPA free! All the best to you and yours!
Herbal EranahP.S. Click HERE for an easy to use chart about plastics and BPA.
Sources: EWG's report on canned food, Environmental Health Perspectives report on BPA induced hyperinsulinemia
Tuesday, January 13, 2009
Herbal Eranah here,
I am so excited to share all of the knowledege that I have collected for the last 12-13 years in my own journey through vegetarian and vegan living. (note: I won't use the word diet unless in a quotaion, we aren't in the business of dieing here!) Weekly, perhaps bi-weekly I will be posting info, recipes, photos, interviews, videos and other goodies that we can use as we explore the world of healthy living. This blog is not just for vegans, it is for anyone who wants to learn more about preparing delicious meals using whole and complete foods, herbs and healthy living. This blog is also not only about foods but about a way of life that is sustainable, attainable, vibrant and healing!
Whole foods Vegan 101 is a resource center for those who wish to reach high levels of health and wellbeing through simple and natural living. We offer recipes, tips and solutions for a healthy vegan lifestyle. The basis of WFV101 is whole, fresh fruits, vegetables, nuts, seeds, legumes and grains with an emphasis on raw and living foods.
Why raw and living foods?
These are plant based foods that have not been cooked or otherwise processed..."how nature intended!"
Why whole foods?
Eating foods in their whole and complete state allows us to utilize the best nutrition for healing and maintaining health. Eating meals that include a variety of whole foods enables us to stear clear of artificial preservatives, flavorings, other non-foods as well as animal products that can be damaging to the body.
Recently more and more people are being diagnosed with chronic diseases that can be either prevented, improved or cured by positive lifestyle changes, eating fruits and vegetables and stearing clear of junk. We deserve to give our bodies af ighting chance at life and take care of the "temples" that house our essence! ; P
This blog and the information within it is intended for educational use only. I do not diagnose or treat illnesses. I am offering this information so you, the reader, can make educated decisions about your own health.
At 15 I decided I didn't want to eat meat. It was a simple way for me to make a difference in the world albeit a small one! The decision felt very natural to me. My first attempts at cooking were pretty interesting (meaning lots of lentils!) At that time my eating habits were not healthy at all. I drank a lot of soda and coffee, no water. I ate plenty of sugary foods, processed cheeses and other junk. I think I survived my first year of college on all foods that included chocolate chips as the main ingredient. I was constantly sick with the flu or colds plus seasonal allergies were starting to develop. Meanwhile, I knew that a healthy vegan meal plan was my ultimate goal, but it seemed like such a daunting commitment. How can I give up chesse and chocolate? Then I started working at a vegan restaurant, which gave me the experience and expertise of a vegan gourmet!In the last seven years being vegan, I have learned and healed so much. I am doing well and I rarely get colds, flu and my spring time itchies are virtually non-existant. My skin is clear and glowy and best of all I am happy! Thats my story what's yours?