
Monday, January 11, 2010
Hearty Salsa

Thursday, January 7, 2010
Serving Size

The United States Department of Agriculture sets a serving size for fruit or vegetables to be equal to about one-half cup. Greens like spinach and lettuce have a serving size equal to one full cup. One serving of sliced fruit is equal to one-half cup; however a single piece of fruit, such as an apple or an orange counts as one serving. How did the USDA decide that one-half cup is a serving size? The decision was based on the portion sizes that people typically eat, ease of use and nutritional content of fruits and vegetables.
one banana
six strawberries
two plums
fifteen grapes
one apple
one peach
one half cup of orange or other fruit juice
five broccoli florets
ten baby carrots
one roma tomato
3/4 cup tomato juice
half of a baked sweet potato
one ear of corn
four slices of an onion
Tuesday, January 5, 2010
Making Your Own Sauerkraut

Just before the Christmas holidays I tried my hand at making my own sauerkraut. I've never been a huge fan of sauerkraut, but after reading more about the benefits of fermented foods and especially vegetables, I decided to give it a shot. Well now I'm hooked. I love it and try to find a way to eat a little of it every day. As is usually the case, I couldn't believe how incredibly simple it is to make your own sauerkraut.
Why eat lactofermented foods?
Fermented vegetables like sauerkraut contain lactobacilli that enhance the digestibility of the food and increase the vitamin and mineral content. These beneficial bacteria produce helpful enzymes as well as antibiotic and anti carcinogenic substances. The lactic acid produced in the fermentation process keeps the foods in a state of perfect preservation and promotes the growth of healthy flora throughout the intestine.
How to make your own sauerkraut
It can really be just this easy...
- Shred a head of cabbage very fine and add a tablespoon of salt.
- Work the cabbage either with a wooden mallet, potato masher, or like I did, with my bare hands, until the cabbage starts to get soft and release some moisture.
- Pack the shredded cabbage in a glass, quart mason jar and pour any liquid over the top. Pack the cabbage down until the liquid completely covers the cabbage.
- Put a lid on the jar and store in your pantry for two weeks. I stored mine for two weeks and found the flavor was great. I've read that sauerkraut needs only one week for good flavor or that some even let it ferment 3-4 weeks.
- Once you open the jar, keep it in the refrigerator and use. It will continue to slowly ferment and add flavor in the refrigerator.
How to use your sauerkraut
This was hard for me as I didn't use sauerkraut regularly before, but my favorite thing to do is to make a lettuce and tomato sandwich and top it with sauerkraut. Yum! I've heard of using it on tacos, with any meat, over salads, and etc. Some like to just eat it plain. Of course there is always corned beef sandwiches...you decide.
If you want to make a lot of sauerkraut at once and have a few extra bucks laying around, you might consider purchasing a German crock. Check the link below for some great recommendations!
Enjoy!
Karla
Wednesday, November 4, 2009
How to Make Your Own Pumpkin Seed Milk

Monday, October 19, 2009
Raw Brownie Bites

For the brownie bites
For the frosting
Equipment needs
The How-To-Do-It
Now for the brownie goodness.
Grab a small amount of the dough and roll into a ball with your hands. Press the ball down with your thumb to flatten it out and make an impression in the middle. Place the flattened brownie bite onto a plate. Prepare the rest of the dough in this fashion. Next, take your frosting out of the fridge and have at it! Fill up the indentation of each brownie bite with ‘a healthy amount’ of the frosting.
These can be eaten right away, though the brownie dough is soft at room temperature. Put into the fridge for thirty minutes to firm up, or if you will not be serving them right away.
What could be better than a healthy chocolaty dessert!
Friday, October 9, 2009
It's a Girl and More Great Juicing Recipes

Thursday, September 24, 2009
Goji Berries - Health Benefits and Side Effects

What is the goji berry?
The goji berry is also called the wolfberry. It is a bright orange-red berry that comes from a shrub that's native to China. In Asia, goji berries have been eaten for generations in the hopes of living longer.
Over time, people have used goji berries to treat many common health problems like diabetes, high blood pressure, fever, and age-related eye problems. Goji berries are eaten raw, cooked, or dried (like raisins) and are used in herbal teas, juices, wines, and medicines.
What are the benefits of goji berries?
Research shows that eating berries -- like blueberries, acai berries, cranberries, strawberries, and cherries -- offers some definite health benefits. Berries like the goji berry are filled with powerful antioxidants and other compounds that may help prevent cancer and other illnesses, including heart disease.
Eating foods high in antioxidants may slow the aging process. It does this by minimizing damage to your cells from free radicals that injure cells and damage DNA. When a cell's DNA changes, the cell grows abnormally. Antioxidants can take away the destructive power of free radicals. By doing so, antioxidants help reduce the risk of some serious diseases.
Goji berries also have compounds rich in vitamin A that may have antiaging benefits. These special compounds help boost immune function, protect vision, and may help prevent heart disease.
Some research suggests that goji berry extracts may boost brain health and may protect against age-related diseases such as Alzheimer's.
While goji berries are a rich source of antioxidants -- and early research shows a potentially powerful health benefit -- it's still unclear how they stack up against other berries. Researchers also don't know whether goji berry supplements have the same health benefits as the actual berries.
Do goji berries have any dangerous side effects?
There may be some possible herb-drug interactions with goji berries. If you take warfarin (a blood thinner), you may want to avoid goji berries. Goji berries may also interact with diabetes and blood pressure medicines.
Also, if you have pollen allergies, you may want to stay away from this fruit. However, when eaten in moderation, goji berries appear to be safe.
Longevity Smoothie
1 cup almond milk
Fresh blueberries (Use the equivalent of 1 freezer pack of frozen berries – and use frozen blueberries when they are out of season.)
1 handful dried goji berries
Heaping tablespoon of powdered MACA
Half a banana
Makes one serving.
Stay well,
Wednesday, September 23, 2009
Delicious Raw Juice Recipes

Monday, September 14, 2009
Keeping Produce Fresh

Fruit/Shelf/Refrigerator/Freezer
Apricots/Until ripe/2-3 days/Halves, 8 months
Avocados/Until ripe/3-4 days/No
Bananas/Until ripe/2 days, skin will blacken/Whole peeled, 1 month
Berries, cherries/No/1-2 days/4 months
Citrus fruit/10 days/1-2 weeks/No
Coconuts/1 week/2-3 weeks/Shredded, 6 months
Grapes/1 day/1 week/Whole, 1 month
Kiwi /Until ripe/3-4 days/No
Melons/1-2 days/3-4 days/Balls, 1 month
Papaya, mango/3-5 days/1 week/Sliced, 8 months
Peaches, nectarines/Until ripe/3-4 days/Sliced, 8 months
Pears/3-5 days/3-4 days/No
Plums/3-5 days/3-4 days/Halves, 8 months
Vegetables/Shelf/Raw, refrigerated/Blanched, cooked, frozen
Asparagus/No/3-4 days/8 months
Beans, green or wax/No/3-4 days/8 months
Beets/1 day/7-10 days/6-8 months
Cabbage/No/1-2 weeks/10-12 months
Carrots, parsnips/No/2 weeks/10-12 months
Celery/No/1-2 weeks/10-12 months
Cucumber/No/4-5 days/No
Eggplant/1 day/3-4 days/6-8 months
Garlic, ginger root/2 days/1-2 weeks/1 month
Greens/No/1-2 days/10-12 months
Herbs, fresh/No/7-10 days/1-2 months
Leeks/No/1-2 weeks/10-12 months
Lettuce, iceberg/No/1-2 weeks/No
Lettuce, leaf/No/3-7days/No
Mushrooms/No/2-3 days/10-12 months
Okra/No /2-3 days/10-12 months
Onions, dry/2-3 weeks/2 months/10-12 months
Spring or green/No/1-2 weeks
Peppers, bell or chili/No/4-5 days/6-8 months
Potatoes/1-2 months/1-2 weeks/Cooked and mashed 10-12 months
Rutabagas/1 week/2 weeks/8-10 months
Spinach/No/1-2 days/10-12 months
Squash, summer/No/4-5 days/10-12 months
Squash, winter/1 week/2 weeks
Turnips/No/2 weeks/8-10 months
Tomatoes/Until ripe/2-3 days/2 months
Monday, August 3, 2009
Veggie of the Month - Carrots

Health Benefits: Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of provitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
Carotenoids and Heart Disease: When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.
Better Vision: Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. Plus beta-carotene's powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly.
Carotenoids and Blood Sugar: Intake of foods such as carrots that are rich in carotenoids may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels.
How to Select and Store: Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery. In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not darkly colored as this is also a sign of age. If the green tops are attached, they should be brightly colored, feathery and not wilted. Since the sugars are concentrated in the carrots' core, generally those with larger diameters will have a larger core and therefore be sweeter.
Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks. Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.
If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt.
Carrots and Pesticide Residues: Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2009 report "Shopper's Guide to Pesticides," carrots are among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of carrots unless they are grown organically.
What are baby carrots? In North America, baby carrots are grown-up carrots chopped into smaller pieces and peeled. After harvesting, the carrots are washed in chlorinated water similar to tap water and cleaned to remove dirt and mud. Some finished baby carrots are washed, or dipped in a stronger chlorine solution to prevent white blushing once in the store.
Due to the amount of waste in producing baby carrots and the chlorine dipping process, althought it is a little less convenient, the best way to prepare raw carrots would be to buy a bunch of full grown organic carrots, peel and cut them into sticks yourself. I know, it takes a little more time, but they will be better for you and your family!
Monday, July 13, 2009
Getting Back on Track

- One large strawberry-banana smoothie for breakfast
- A trip out to the farm to pick up my CSA veggies
- A trip to Whole Foods for more bulk seeds and oats to make a huge batch of granola
- Plan the menu for this week's dinners
- A nice long run to clear the mind
I hope you have a healthy and happy week!
- Shannan
Monday, June 1, 2009
Veggie of the Month - Green Leafy Vegetables

Broccoli has both soft florets and crunchy stalks, and is rich in vitamins A, C, and K, folate, and fiber. Broccoli can be eaten raw or steamed, sautéed or added to a casserole.
Collard Greens have a mild flavor and are rich in vitamins A, C and K, folate, fiber, and calcium. The best way to prepare them is to boil them briefly and then add to a soup or stir-fry. You can also eat collard greens as a side dish. Just add your favorite seasoning and enjoy!
Dandelion Greens have a bitter, tangy flavor and are rich in vitamin A and calcium. They are best when steamed or eaten raw in salad.
Kale has a slightly bitter, cabbage-like flavor and is rich in vitamins A, C and K. Kale is tasty when added to soups, stir-fries, and sauces.
Mustard Greens have a peppery or spicy flavor and are rich in vitamins A, C, and K, folate, and calcium. They are delicious when eaten raw in salads or in stir-fries and soups.
Romaine Lettuce is a nutrient rich lettuce that is high is vitamins A, C, and K, and folate. It is best when eaten raw in salads, sandwiches or wraps.
Spinach has a sweet flavor and is rich in vitamins A and K, folate, and iron. Spinach tastes great eaten raw in salads or steamed.
Swiss Chard tastes similar to spinach and is rich in vitamins A, C, and K, potassium and iron. It is best stir-fried or eaten raw in salads.
Dark green vegetables are very tasty and easy to add to your daily meals. Look for them at your local grocery store and try some of these recipes!
Make a salad: Leafy greens such as romaine lettuce, spinach and arugula taste great when mixed in a salad with different kinds of veggies, such as tomatoes, cucumbers, carrots, and lettuce.
Wrap it up: Make a wrap with tuna, chicken, or turkey and add romaine lettuce, spinach, arugula, and other veggies for some extra flavor.
Add to a soup: Try mixing leafy greens such as collard greens, kale or mustard greens into your favorite soup. Try this great Tuscan Vegetable Soup recipe. It includes spinach in addition to tons of other great veggies. My family loves it!
Stir-fry: Add chopped leafy greens or broccoli to your stir-fry. Chicken or tofu stir-fried with olive or canola oil and your favorite dark green vegetable is delicious!
Steam it: For something new; steam collard greens, kale, or spinach. Add water to a pot and place a steamer with the vegetables into it. Next, bring the water to a simmer, cover with a lid, and wait a few minutes until your vegetables are slightly soft.
Monday, May 4, 2009
Health Benefits of Fruit

The basic idea is that fruit should be eaten on an empty stomach. The reason behind the theory is that fruit digests very quickly as it is made up of large amounts of water, fiber and the most basic natural sugars. Unlike more complex carbohydrates and proteins that take time to break down in the body, fruit is considered sort of predigested and only sits in the stomach for a matter of minutes. So why would you want to eat your fruit first and alone? It is believed by some that fruit eaten with or after a meal will sit in the stomach too long and ferment or rot also causing the non-fruit food to do the same. The good news is that even if you don't choose to eat solely fruit until lunchtime or you want fruit at other times of the day, as long as you try to eat your fruit first, before other more difficult-to-digest items, you may only need to wait 5 - 10 minutes before digging into the rest of your meal.
Here are just a few reasons why fruit should be part of your healthy diet:
- Fruit is the best source of the natural sugar needed for energy.
- Fruit contains micronutrients.
- Fruit is packed with antioxidants.
- Fruit contains an abundance of pure water.
- Fruit contains fiber, necessary for optimum digestion.
Some people may be concerned that fruit contains too much sugar. I found this to be an easy-to-understand explanation of how fruit sugars differ from refined sugar.
"The body needs natural sugar as a source of energy. When starchy foods such as potatoes and bread are eaten, the digestive enzymes break down complex sugar (starch) into simpler sugars. When fruit is eaten, the body uses the simple sugars (fructose or others) directly, without needing to break them down any further. However, this is not like eating refined sugar. In the case of refined sugar, the food is devoid of nutrients and fiber. Thus, the sugar enters the blood quickly and is not slowed down by the process of digesting fiber. Plus the calories found in sugar are "empty" because the do not provide any vitamins or minerals. Fruit on the other hand, is a nutrient-dense food. Which means that for every calorie it provides, it also gives many micro-nutrients-vitamins and minerals."
Find out how 7 specific fruits (apples, bananas, grapefruit, mangos, oranges, strawberries and tomatoes) can benefit your healthy lifestyle here.
Friday, April 10, 2009
Make Time to try Sprouting

Nutritional Value of Sprouts
- One sprouted Mung Bean has a carbohydrate content of a melon, vitamin A of a lemon, thiamine of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry. Wow!
- The sprouting process creates chlorophyll and chlorophyll has been shown to be effective in overcoming protein deficiency anemia.
- Sprouts have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells.
- The chemical changes that occur in the sprouting seed result in a powerful enzyme activation. Such an infusion of active enzymes can heighten enzyme activity in your metabolism and lead to regeneration of the bloodstream.
- Some vitamins increase during sprouting by 500%. For example, in wheat, vitamin B-12 quadruples, other B vitamins increase 3 to 12 times, vitamin E triples, and the fiber content increases 3-4 times that of whole wheat bread.
- Dry seeds, grains, and legumes contain no vitamin C. After sprouting, they contain around 20 milligrams per 3.5 ounces of sprouts. Keep in mind that sprouts are in a pre-digested, enzyme rich state which means that the 20 mg is much easier to absorb than 20 mg in a lifeless vitamin C tablet.
You can make growing your own sprouts as simple as soaking a few seeds on a plate on the kitchen counter or as complicated a purchasing growing trays, bags, growing mediums, etc. It really depends on what you want to do and how much time you have. Here are a few tips to get you started.
- Pick a seed, nut or whole grain to start with. I recommend organic, untreated seeds. Sort through the seeds and discard any dirty or damaged seeds.
- Place the remainder in a large wide mouth glass jar, cover the top with mesh or thin cloth, seal with a heavy rubber band or ring lid and rinse until clean. Rinse the seeds well and cover with warm water.
- After 8-12 hours, drain the water and then rinse the seeds well. Cover the jar loosely or set it in a dark, ventilated place such as a cupboard. Seeds must be rinsed and drained daily. Most seeds do well with once a day rinsing, but some like alfalfa must be rinsed twice a day. Soybeans need to be rinsed every three or four hours to prevent their spoiling.
- After three to four days of germination, leafy sprouts like alfalfa require exposure to indirect sunlight for several hours a day. This greening process allows the chlorophyll to develop in the leaves and increases vitamin C and flavor. Others, when clean and dry and after hulling (when necessary) can be directly refrigerated in a covered jar. Once a seed has reached its nutritional peak, allowing it to mature further will ruin it. Harvest ripe sprouts and continue to sprout unripe ones. Keep your ripe sprouts in the refrigerator, rinse them daily, and use them in about 4 days.
- Air - keep them in a container that is covered with cloth or screen. Do not keep them in sealed containers.
- Water - after a good soaking, sprouts need water every 12 hours at least and more if its hot. In your efforts to keep them watered, don't drown them, they must be allowed to freely drain or they will rot.
- Warmth - sprouts need to be kept warm to germinate and grow. Optimum temperatures vary, but 70-75 degrees is a good start. Don't let them get too hot or they'll wilt, lose vitality and die. Colder temperatures will slow growth and are good for storage, but don't freeze them.
- Space - for best results, give your sprouts some room. Some sprouts can increase up to 3 times their size. Cramming them in a jar or overfilling a tray will force them to compete for light and air, with inevitable casualties. Spread only a thin layer of seeds in trays, keep them mobile in bags and jars and remember they get bigger.
- Light - Most sprouts can't use light in the first few days of growth, and many never need it. However, any that produce leaves will eventually need light to 'green up'. Direct sunlight should be avoided unless it's cold, as it can overheat your crop. Most sprouts will be fine if they get indirect natural light, there is no need to keep them dark.
- Nutrients - adding liquid plant nutrients to the soak water will give the sprouts an extra boost that you will later enjoy. It is not necessary, but will increase their health, longevity and nutritional value. You can also mist the sprouts with a dilute solution after rinsing. Use a few drops of liquid kelp in water, or another organic plant feed.
Different Containers to Grow Sprouts
- Jars - Use them for sprouts that don't need light, as sprouts in the middle rarely get enough. Avoid overfilling them and don't use a lid. Cover them with cloth and invert the jar to drain.
- Trays - arguably the best way to grow sprouts especially those that need light. They have a large surface area to soak up more light, can be stacked easily to save space and most importantly, allow the sprouts to grow naturally upwards.
- Bags - these are best for beans and grains which don't need light. They allow air to the sprouts, are impossible to break, take up less space than jars and are easier to rinse and drain. Just dip and hang. You can even make your own drawstring bag out of any material that allows water and air to move freely but holds the sprouts, the best are hemp or linen as they still breathe when wet and don't dry their contents too quickly. Put pre-soaked seeds into a moistened bag, dip in rinse water for a minute and hang to dry away from drafts. On each subsequent rinsing, move the sprouts around in the bag to stop them from rooting into the fabric. Grains and beans expand by about 3 times from dry, so don't overfill.
- eat them right off the tray - that's what my son did :)
- throw a small handful in a green smoothie
- serve raw in fresh green salads
- lightly steamed or cooked in a stir-fry
- saute sprouts with onion, mushrooms and spices for a tasty side dish
- add sprouts whole or ground to breads, cereals, soups, casseroles, stuffings, dinner loaves, sandwiches or veggie burgers
Karla
Thursday, April 9, 2009
Veggie of the Month - Celery
A while back, when I was first becoming interested in nutrition and raw eating, I began looking up the nutritional value of different vegetables. Celery was one that surprised me. I guess I have always thought of celery as sort of a kid's veggie - just something that you throw in soup for no apparent reason or put peanut butter or cream cheese on so that a kid will eat at least some kind of vegetable. Of course I was surprised once I learned the really story.Vitamin C - Celery is actually an excellent source of vitamin C. As we all know, vitamin C helps support the immune system and may help reduce symptoms of the common cold or the severity of cold symptoms. Vitamin C is also known to reduce the severity of inflammatory conditions like asthma, osteoarthritis, and rheumatoid arthritis. Vitamin C is beneficial as it promotes cardiovascular health by fighting free radicals that can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke.
Potential blood pressure benefits - Celery's potential for reducing high blood pressure has long been recognized by Chinese medicine practitioners. Celery contains active compounds called phthalides, which can help relax the muscles around arteries and allow those vessels to dilate. With more space inside the arteries, the blood can flow at a lower pressure. Phthalides also reduce stress hormones, one of whose effects is to cause blood vessels to constrict.
Reduces cholesterol - In studies of animals specially bred to have high cholesterol, celery's cholesterol-lowering activity has been demonstrated. After only 8 weeks of consuming celery juice, these animals showed significantly lower total cholesterol by increasing bile acid secretion.
Good antiseptic - Celery seeds help in uric acid elimination. So, celery is good for people with bladder disorders, kidney problems, cystitis etc. Celery seeds also assist in avoiding urinary tract infection in women.
Healthy joints - Celery is good for people suffering from arthritis, rheumatism and gout. Its anti-inflammatory properties help reduce swelling and pain around the joints. Celery sticks contain a diuretic substance, which help to remove uric acid crystals that build around joints.
Prevents cancer - Celery contains phthalides and polyacetylenes. These anti-cancer components detoxify carcinogens. Celery also contains coumarins that enhance the activity of certain white blood cells.
Diuretic activity - Celery is rich in both sodium and potassium. These minerals help in regulating fluid balance.
Relief from migraine - Presence of coumarins gives relief from migraines.
Appetite suppressant - For those who are trying to reduce their weight, drink celery juice before meals. It will help to suppress the appetite.
Choose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches.
To store celery, place it in a sealed container or wrap it in a plastic bag or damp cloth and store it in the refrigerator. If you are storing cut or peeled celery, ensure that it is dry and free from water residue, as this can drain some of its nutrients. Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe.
I highly recommend adding celery to your favorite juice recipe. It's high water content makes it ideal and you can drink a lot more celery than you will probably ever eat!
Don't forget about our great Terra Firma Cosmetic giveaway! You have until 11:59 pm EST today to enter.
Monday, March 30, 2009
Green Smoothies - Part II

It has been a few months since I first posted about Green Smoothies. In that time I have talked to dozens of people about what a green smoothie is and how to make them. I have to laugh at the reaction I get when I explain the 'green' part of the smoothie, but once a person tries a green smoothie, they agree that you don't really taste the 'green' part and that they are a simple and tasty way to add some raw nutrients to their diet.
Unlike juice, green smoothies are packed with insoluble plant fiber capable of carrying many time its own weight in toxins out of the body. Drinking a quart a day also combats the lack of leafy green veggies in the standard American diet. We are all unlikely to sit down with a plate of plain, raw kale, collards, spinach and celery everyday. Yet all of these items are quickly and easily added to a green smoothie and slurped down with a straw.
In my previous post, I provided my favorite basic smoothie recipe. It goes like this:
fresh or frozen fruit
1 banana
approx. 1 cup water/ice
large handful of greens
Blend thoroughly and drink up!
Here are a few tips and tricks in preparing the green smoothie of your choice:
- You can prepare your smoothie the night before if you are taking on the go to school or work. Simply blend it up and store in a glass mason jar, preferably filled to the top with as little air as possible and tightly sealed. Refrigerate overnight and take it along in an insulated lunch bag with a refreezable ice pack and a straw for a quick snack or meal.
- Add enough water/ice to get the smoothie consistency you prefer. Fruits like oranges, pineapple and watermelon will all provide a lot of water on their own so you may need to add less.
- As you get used to the taste, add more greens. The more the better!
- It is highly recommended that you use organic fruits and veggies whenever possible. Do the best you can. Here is a list of veggies and fruits that you should buy organic and some that are less important to buy organic.
- Besides water you can use coconut water, juice or cold tea.
- Feel free to add herbs if you like. For example, I add dry Red Raspberry to mine.
If you are like me, you will throw whatever fruits and veggies you have laying around into your blender and call it good, but for those of you who prefer a green smoothie recipe or just some new ideas, here you go:
Orange/Blueberry/Banana/Spinach
1 peeled orange
1/2 - 1 banana
1 cup blueberries (fresh or frozen)
large handful fresh spinach
water/ice
Tropical Green Smoothie
1 peeled orange
1/2 cup pineapple
1 banana
large handful of fresh spinach or romaine
ice
Strawberry/Banana/Greens
1 cup strawberries (fresh or frozen)
1 banana
large handful of spinach
small handful of parsley
water/ice
Apple/Banana/Greens
1 chopped green apple
1 banana
large handful of spinach, romaine or kale
water/ice
Fruits to try: mango, pear, peach, grapes, watermelon, kiwi, lemon, apple, strawberries, blueberries, banana, pineapple, orange, papaya.
Greens/veggies to try: kale, collard greens, romaine lettuce, spinach, parsley, cilantro, mint, chard, cucumber, arugula.
Get creative and enjoy!
- Shannan
Sources: Green Smoothie Girl, Go Raw Have Fun
Friday, March 13, 2009
Spirulina

History of Spirulina
Interestingly, spirulina has been used as a food source/supplement for centuries. It is believed that the Aztecs harvested it around the 16th century and made it into cakes which they called Tecuitlatl. Literally translated this meand stone's excrement. Very nice! I assume or at least hope this is because it is an algae and it probably accumultated on rocks in the lake where it was harvested! Spirulina may have an even longer history in Chad, dating as far back as the 9th century and is still in use today. They make it into
Nutrients: Spirulina's nutrient content amazes me. One tablespoon of this can serve as a tremendous nutritional supplement.
- Protein: Spirulina has 20 times as much protein as soybeans growing on an equal-sized area of land. It is a complete protein, containing all essential amino acids, though with reduced amounts of methionine, cysteine, and lysine when compared to the proteins of meat, eggs, and milk. It is, however, superiour to typical plant protein, such as that from legumes. Spirulina is 65-71% complete protein. In comparison, beef is only 22% protein.
- Essential Fatty Acids: Spirulina contains a nice array of EFA's which are so important for overall health. It has Gamma-linolenic acid (GLA), alpha-linolenic acid (ALA), linoleic (LA), and arachidonic acids. (AA), Stearidonic acid (SDA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).
- Vitamins: Spirulina also contains a nice array of vitamins, especially B vitamins. They include B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), B12 (cobalamin), vitamin C, vitamin D, and vitamin E. A teaspoon of spirulina contains 2.5 times the RDA of vitamin B12 and contains over twice the amount of this vitamin found in an equivalent serving of liver.
- Minerals: Spirulina is a rich source of potassim and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc.
- Chlorophyll
- Phycocyanin: This is a blue pigment that is found only in blue-green algae that has increased the survival rate of mice with liver cancer in laboratory experiments.
Natural Healing
- Aids in protecting the immune system. There is some evidence that spirulina increases production of antibodies, cytokines (infection fighting proteins), and other cells that improve immunity and help ward off infection and chronic illnesses such as cancer.
- Helps the body absorb minerals
- Spirulina is great during a fast as it supplies nutrients in a naturally digestible form that are needed to cleanse and heal while curbing the appetite.
- Beneficial for those with hypoglycemia between meals because of its high protein content. It actually helps the liver and pancreas to regulate blood carbohydrate levels. There is emerging evidence that it may also help those with type 2 diabetes by reducing fasting blood sugar in as little as two months of use.
- A study using animals showed that Spirulina helps prevent heart damage caused by chemotherapy using Doxorubicin without interfering with its anti-tumor activity.
In another study participants exhibited significant changes in cholesterol and blood pressure including lowered total cholesterol; increased HDL cholesterol; lowered triglycerides; and lowered systolic and diastolic blood pressure. Wow! - Spirulina reduces the severity of strokes and improves recovery of movement after a stroke
- Another great benefit for all of you work-out fiends is that spirulina will help prevent skeletal muscle damage. The Chinese and Cuban Olympic teams eat the stuff daily.
- Spirulina may reverses age-related declines in memory and learning.
- Some studies suggest that spirulina may protect against allergic reactions by stopping the release of histamines (substances that contribute to allergy symptoms, such as a runny nose, watery eyes, hives, and soft-tissue swelling). I found alot of material and testimonials to this effect when researching this piece.
Spirulina is marketed in several ways. It can either be found in pill, powder or flake form. If you opt for the pill form, a typical recommended dose is about 3000 mg a day broken up into 3 doses. Many just use the powder or the flakes and add it to their smoothies and use it as a nutritional supplement. I'm a fan of using it this way. As with any food or supplement, eating spirulina in it's real unprocessed form offers the greatest potential benefits. Now saying that, I was a little overwhelmed by the, shall we say, briny smell of spirulina when I opened the bag. I'm told I will get over that and even come to enjoy the taste of spirulina in time. For now and for all of you other first time users - I would recommend adding the powder to something else with a strong flavor. Spirulina is extremely low in calories - 26 per tablespoon. It's also packs a whopping 5 grams of protein per serving. Wow!
One small word of caution is needed. Spirulina may contain heavy metals absorbed from the water where it grew. This can be very taxing on your liver to the point of causing damage. As with anything I recommend, make sure you know and trust your source that you buy spirulina from.
So help me out all of you experienced spirulina users!!! Other than adding it to smoothies...how do you take your spirulina?
Karla
Friday, March 6, 2009
Sweet (but healthy) Indulgences
When we had our first giveaway last month and asked for comments, many of you asked for MORE recipes. So today I'm just going to share some favorites with you! I have had one of those weeks. You know the one I'm talking about - where you are almost driven to a bag of M & M's because after all you deserve it! After that, and seeing Shannan's sugar post on Wednesday, I wanted to share some very satisfying, healthy indulgences to fight back against that craving! By the way, I believe my body when it's asking for M & M's, it needs something. Usually these types of cravings come in the afternoon or during periods of stress. Your body/brain has been working all day and it's probably depleted. In times of stress, even good stress, it's been kicking out hormones and kept you moving. Your body needs something that will keep it going. In nature, natural sugars are attached to a nutrient source. For instance, fructose is attached to the minerals and vitamins in fruit. Your body can burn the fructose while it's assimilating the minerals and vitamins and using them for one of your body's many functions. The bag of M & M's? Your body burns through that, stores it as fat, and is still depleted of useful nutrients leaving you needing more stimulation in a few hours. Retrain your mind to "treat" your body to a delicious whole food and the good, satisfied feeling you get afterwards.
This week my favorite afternoon treat as been really easy, I've just been enjoying dried figs, dates and pears. They are whole, sweet and delicious. I get that wonderful euphoric feeling after eating them and the energy to go on.
Another indulgence that I just tried is this wonderful Hazelnut Apple Crisp recipe from Hello Veggie's Site. The original recipe was written to make for one, I adapted it a bit as my kids love this and I make about 3-4 servings worth.
Hazelnut Apple Crisp
3 Organic Golden Delicious Apples
3 teaspoons ground cinnamon
½ cup agave nectar, honey, or maple syrup (I used maple syrup)
½ cup hazelnuts, chopped
1 tablespoon rolled oats (I added more as I love oatmeal)
Preheat oven to 350 degrees.
Slice apples into thin wedges or slices. Lay the apples mostly flat, in one layer, in a baking dish.
Sprinkle the chopped hazelnuts, rolled oats and cinnamon on top of the apples as evenly as possible. Then drizzle the agave nectar (honey or maple syrup) on top.
Bake for 25 minutes. Make sure you can easily poke a fork or toothpick in an apple without any resistance. If your apples are not soft enough, bake for 5 more minutes and recheck. Continue at 5 minute intervals if needed.
The next recipe I found on Kristen's Raw blog around Christmas time. It's a recipe for Hazelnut Chocolate Snowballs. Doesn't that just sound awesome? Here's the best news - it's raw, made completely from healthy ingredients, and will completely satisfy your sweet tooth!
Hazelnut Chocolate Snowballs
1/2 cup dried unsweetened coconut flakes
1 cup hazelnuts
2 tablespoons raw chocolate powder (If you don't have a source, try Living Tree or Sunfoods)
pinch Himalayan crystan salt
3/4 teaspoon hazelnut extract (If you are having trouble finding this, I ordered mine from Montain Rose Herbs.)
8 dates, pitted
1/2 cup raisins (I'm not a big raisin fan and I substituted some dried cherries/blueberries here)
Process a 1/4 cup of the coconut (reserving the other 1/4 cup for rolling the cookies in) along with the hazelnuts, chodolate and salt in a food processor, fitted with the "S" blade, until couarsely ground. Add the hazelnut extract, dates, and raisins. Process until it is a texture, which holds together when gently pressed between your fingers. Roll into balls and then roll in the coconut. These freeze wonderfully.
Variations:
Use raw carob instead of raw chocolate.
Replace 4 of the dates with 1/4 cup dried cherries.
Both of these recipes are wonderful and will satisfy that sweet craving we all get from time to time! Enjoy!
Karla
Monday, March 2, 2009
Veggie of the Month - Tomatoes

Tomatoes, though actually a fruit, are commonly considered and prepared as a vegetable since they don't posses the sweet taste of most fruits. Instead, they have a subtle sweetness along with a slightly bitter and acidic taste. Tomatoes are an excellent source of vitamins c, a and k and the phytonutrient lycopene.
Lycopene, a carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene and its abilty to help protect cells and other structures in the body from oxygen damage has been linked in human research to the protection of DNA inside of white blood cells. In addition, lycopene' antioxidant quality has been shown to contribute to the prevention of heart disease.
The lycopene in tomatoes has been know to be helpful in reducing the risk of prostate cancer, pancreatic cancer, colorectal cancer, breast cancer, lung cancer, endometrial cancer and heart disease. Tomatoes have also been credited with improving cholesterol profiles, reducing blood-clotting tendencies, as a natural anti-inflammatory, maintaing good bone health, reducing stress and helping against colon cancer, diabetes and migraines.
And if that isn't enough good news regarding tomatoes, when eaten along with broccoli additional cancer-fighting effects have been recognized. In fact, this combination of vegetables eaten together have been shown to greatly outperform other diets in lab testing.
When choosing tomatoes and tomato products choose organic. Organic ketchup delivers three times as much of the cancer-fighting carotenoid, lycopene, as non-organic brands. Lycopene has been shown to protect not only against prostate, but breast, pancreatic and intestinal cancers especially when consumed with fat-rich foods like avocado, olive oil or nuts. This is because carotenoids are fat-soluble so they are absorbe into the body along with fats. Holy guacamole!
When choosing your tomatoes:
- Make sure they are a deep rich color. This is not only a sign of a delicious tasting tomato, but deep color also indicates a greater supply of of the health-promoting phytonutrient red pigment, lycopene.
- Tomatoes should be well shaped and smooth skinned with no wrinkles, cracks, bruises or soft spots.
- Choose canned tomatoes produced in the United States as many foriegn countries do not have as strict standard for lead content in containers. This is important with tomatoes due to their acidic nature and abilty to cause corrosion.
- Store tomatoes at room temperature as they are sensitive to cold and it will impede their ripening process.
As usual, for the most health benefits, use whole tomatoes whenever possible. Some tomatoes products such as tomato paste is processed without the skin, a significant source of those great carotenoids.
So what do you think about some whole wheat pasta smothered in tomato sauce with a side of broccoli for dinner? Sounds good to me!
- Shannan
Monday, February 23, 2009
Don't Be a Junk Food Vegetarian
Not all vegetarians are created equal...I was hanging out with a new friend of mine a couple weeks ago and we started talking food and nutrition, which happens a lot when I am with people. She was explaining how hard it was to cook for her family because of her husbands eating habits - he is a vegetarian. I thought to myself, that's not so bad there are lots of great vegetarian dishes and you can always have a salad right? If she and the kids weren't vegetarians it is pretty easy to add meat on occassion. She went on to tell me all of the other things he wouldn't eat like vegetables!This got me thinking. Whether someone has cut meat out of their diet for health reasons, to support animal rights or just because they don't like it, they still need to be aware of what they are eating. A person can live their whole life on mac and cheese, potatoe salad and pretzels, but that doesn't mean they are eating a healthy diet like most people assume when they hear vegetarian.
A healthy vegetarian diet is a well rounded diet full of fruits, veggies, legumes, whole grains, nuts and seeds. And depending on which kind of vegetarian you are, you may or may not consume fish, eggs, cheese and other dairy products. The key to a healthy vegetarian diet is the same as those who do eat meat - a good variety of whole foods.
In case you are interested, here are the most popular types of vegetarians:
1. Pescatarian (also spelled pescetarian) The word “pescatarian” is occasionally used to describe those who abstain from eating all meat and animal flesh with the exception of fish. Although the word is not commonly used, more and more people are adopting this kind of diet, usually for health reasons or as a stepping stone to a fully vegetarian diet.
2. Flexitarian/Semi-vegetarian You don’t have to be vegetarian to love vegetarian food! “Flexitarian” is a term recently coined to describe those who eat a mostly vegetarian diet, but occasionally eat meat.
3. Vegetarian (Lacto-ovo- vegetarian) When most people think of vegetarians, they think of lacto-ovo-vegetarians. People who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products are lacto-ovo vegetarians (“lacto” comes from the Latin for milk, and “ovo” for egg).
Lacto-vegetarian is used to describe a vegetarian who does not eat eggs, but does eat dairy products.
Ovo-vegetarian refers to people who do not eat meat or dairy products but do eat eggs.
4. Vegan Vegans do not eat meat of any kind and also do not eat eggs, dairy products, or processed foods containing these or other animal-derived ingredients such as gelatin. Many vegans also refrain from eating foods that are made using animal products that may not contain animal products in the finished process, such as sugar and some wines. There is some debate as to whether certain foods, such as honey, fit into a vegan diet.
5. Raw vegan/Raw food diet A raw vegan diet consists of unprocessed vegan foods that have not been heated above 118 degrees Fahrenheit. “Raw foodists” believe that foods cooked above this temperature have lost a significant amount of their nutritional value and are harmful to the body.
6. Macrobiotic The macrobiotic diet, revered by some for its healthy and healing qualities, includes unprocessed vegan foods, such as whole grains, fruits and vegetables, and allows the occasional consumption of fish. Sugar and refined oils are avoided. Perhaps the most unique qualifier of the macrobiotic diet is its emphasis on the consumption of Asian vegetables, such as daikon, and sea vegetables, such as seaweed.
A note about children and teens:
Many children are not huge meat fans and would choose to sustain themselves on pasta and crackers. If this is the case with your child, I say be persistant. You don't need to force them to eat meat, but it is important to encourage variety. Offer children fruits and vegetables at every meal and limit snack choices. If the choice is sliced apple or carrot sticks don't fold. It is important to be consistent and talk to them about healthy choices.
As far as teenagers go, many decide that meat is not for them as they explore their convictions. Once again, that is great, but the same thing goes. You may need to teach your teen that just dropping the meat doesn't make the meal healthy. Good vegetarians eat their veggies!
Go to KidsHealth.org for more information on kid-friendly vegetarian diets.
Sources: About.com, medfinds.com