Today I am amazed and inspired by the abundance of little gifts that surround me. Many days I am 'too busy', or in 'too much of a hurry' to stop and notice these little pleasures. When, in truth, there is no rush at all, and there is plenty of time. It is up to me to be present and receive this world's beauty by simply OPENING MY EYES....
...This is a lesson in gratitude.
I love.....
..the pavement blurring beneath my tires on my journey into the city each morning
...................long, deep shadows to hide in during the magic hours of the day
..warm hugs while the night's dreams wash away with the morning light
...................soft hair after getting out of the shower
..questions, answers & telling a story. Listening.
..........the night's silence
...................my ability to create whatever I choose
....noodles, veggies, and that smile
.......being true to myself.
......................My perfectly functioning body
..the day's colors, love's reflection on our faces. The wind in our hair.
......sunlight warming my skin.
.................pure, refreshing, crystal clear water
.....daydreaming about upcoming success. Trusting my greatness.
..praying for rain
..............your voice.
This life is such a blessing. It seems so easy for me to forget that sometimes.....let this list serve as a reminder of my commitment to HERE and NOW.
God bless you today.
Wednesday, October 8, 2008
Friday, October 3, 2008
Digestion
Eat as you would in the Garden of Eden. Eat as close to nature as she had intended for you.
*******
I wrote the following article this morning, inspired by Noah's brother Nate. He has a desire to expand his knowledge of health food and wants me to go health food shopping with him. To start him off on his quest, I'd like to say this: You can buy all the health foods available and miss out on one main reason you are buying them: the nutrients. Those are obtained through digestion.
*******
Digestion
The key of digestion is to be able to make available all of the nutritious parts of your food.
It is our job to break down and separate the nutrients in our food, and sort them and send them to places in our body that can use them best. The good thing about this is our body is so smart that it has left only a few things to us to handle in this process while we are enjoying our meal & the people we are sharing it with.
Can you imagine going out to dinner with friends and family and having to sort out your nutrients, choose the correct break down enzymes, know where the nutrients need to go and ship them off to those places in a timely matter, all the while having conversation with people who are doing the same digesting process? Sounds like chaos, and I bet that not everything would reach its final destination. Good thing we only have a few details to pay attention to!
Digestion all starts in your mind. Just thinking about a delicious meal will get the digestive juices flowing in your mouth. This saliva contains enzymes to break down carbohydrates.
Along the same lines, your eyes feed images to your brain. Make your food beautiful, and it will be easier to digest.
Teeth and tongue are our own personal, top-of-the-line cuisinart. It is extraordinary how well they can break down food and mix in enzymes. You just have to use them. They are not on autopilot like your heart is when it pumps. Chew, Chew, Chew & your body will get the most out of what you are spending top dollar on.
For food you drink, like juices and smoothies, you would think there is no reason to chew, though, that’s not what God intended in the Garden of Eden. There wasn’t a blender hanging from the apple tree, and there wasn’t a juicer in the field where carrots and beets grow. Liquefied food needs the enzymes from your saliva too. You want to be able to drink your food and chew your smoothies. Remember this and your stomach will gladly accept it’s featured role.
You can set your stomach up to win by having a winning nutrient line-up. Think of this: what you put into your stomach first will digest first. Fruit & vegetables are quick to digest. After being in the stomach for a short period of time, they are ready to go to the small intestine to release all of the amazing nutrients they have to offer. The small intestine is the site where most vitamins and minerals are absorbed into your body.
Second in digestive speed to fruits and veggies are carbohydrates. Then you have proteins and fats… much slower by themselves. Proteins need to be combined with stomach acid for a longer period of time to breakdown into user-friendly particles.
If you were to put the protein in first, and then the vegetables on top of it… what would happen? The vegetables would sit on top of the protein, and cook in all of that stomach acid. Have you ever cooked broccoli too long? It turns brown and the nutritional value goes down. Same as in your stomach. By the time the protein digests and the over-cooked broccoli reaches the heaven of vitamin/mineral absorption, the small intestines, there are few nutrients left for the broccoli to release. In a meal, think salad first, then grains/starches, and then protein.
Consider a smoothie that is all combined together. I like to think that it is ok since everything is broken to super-duper tiny particles anyway. I don’t think the whey protein will sit in your stomach as long as that big ole red steak.
Now, there is something called food combining. This synergy allows for greater digestion, though I don’t recall enough about it to teach it to you today. The best way to learn about it is to look at a food-combining chart. You will see which foods are optimally digested together and which to avoid mixing. What I do know is that most fruits should be eaten alone not to be combined with your total meal. Apples and pineapples are ok to combine with some things. In the fruit category, you can combine most fruits with other fruits. The exception is that melons should always be eaten alone. Also I have heard that steak & tomatoes are good to eat together… hmm, do you eat a lot of steak?
Fusion is a popular form of cuisine where fruit is added to salads and on pizzas, and all combining theories go out the window. This is what I say to fusion; enjoy it, just not every day.
Okay, after all of this being said about your food line-up and food combining, don’t stress about it. Stress is one of the worst things that you can do to your digestive system. And, if you are stressing for reasons other than which foods to eat, don’t stress that you are stressing. No worries, do your best and your body will do the rest. Prepare, eat and enjoy your food with a calm mind and open heart.
Breathe deeply and dig in!!
Tess
In your meals throughout the day, choose foods that will give you the most colors from the rainbow.
*******
*******
I wrote the following article this morning, inspired by Noah's brother Nate. He has a desire to expand his knowledge of health food and wants me to go health food shopping with him. To start him off on his quest, I'd like to say this: You can buy all the health foods available and miss out on one main reason you are buying them: the nutrients. Those are obtained through digestion.
*******
Digestion
The key of digestion is to be able to make available all of the nutritious parts of your food.
It is our job to break down and separate the nutrients in our food, and sort them and send them to places in our body that can use them best. The good thing about this is our body is so smart that it has left only a few things to us to handle in this process while we are enjoying our meal & the people we are sharing it with.
Can you imagine going out to dinner with friends and family and having to sort out your nutrients, choose the correct break down enzymes, know where the nutrients need to go and ship them off to those places in a timely matter, all the while having conversation with people who are doing the same digesting process? Sounds like chaos, and I bet that not everything would reach its final destination. Good thing we only have a few details to pay attention to!
Digestion all starts in your mind. Just thinking about a delicious meal will get the digestive juices flowing in your mouth. This saliva contains enzymes to break down carbohydrates.
Along the same lines, your eyes feed images to your brain. Make your food beautiful, and it will be easier to digest.
Teeth and tongue are our own personal, top-of-the-line cuisinart. It is extraordinary how well they can break down food and mix in enzymes. You just have to use them. They are not on autopilot like your heart is when it pumps. Chew, Chew, Chew & your body will get the most out of what you are spending top dollar on.
For food you drink, like juices and smoothies, you would think there is no reason to chew, though, that’s not what God intended in the Garden of Eden. There wasn’t a blender hanging from the apple tree, and there wasn’t a juicer in the field where carrots and beets grow. Liquefied food needs the enzymes from your saliva too. You want to be able to drink your food and chew your smoothies. Remember this and your stomach will gladly accept it’s featured role.
You can set your stomach up to win by having a winning nutrient line-up. Think of this: what you put into your stomach first will digest first. Fruit & vegetables are quick to digest. After being in the stomach for a short period of time, they are ready to go to the small intestine to release all of the amazing nutrients they have to offer. The small intestine is the site where most vitamins and minerals are absorbed into your body.
Second in digestive speed to fruits and veggies are carbohydrates. Then you have proteins and fats… much slower by themselves. Proteins need to be combined with stomach acid for a longer period of time to breakdown into user-friendly particles.
If you were to put the protein in first, and then the vegetables on top of it… what would happen? The vegetables would sit on top of the protein, and cook in all of that stomach acid. Have you ever cooked broccoli too long? It turns brown and the nutritional value goes down. Same as in your stomach. By the time the protein digests and the over-cooked broccoli reaches the heaven of vitamin/mineral absorption, the small intestines, there are few nutrients left for the broccoli to release. In a meal, think salad first, then grains/starches, and then protein.
Consider a smoothie that is all combined together. I like to think that it is ok since everything is broken to super-duper tiny particles anyway. I don’t think the whey protein will sit in your stomach as long as that big ole red steak.
Now, there is something called food combining. This synergy allows for greater digestion, though I don’t recall enough about it to teach it to you today. The best way to learn about it is to look at a food-combining chart. You will see which foods are optimally digested together and which to avoid mixing. What I do know is that most fruits should be eaten alone not to be combined with your total meal. Apples and pineapples are ok to combine with some things. In the fruit category, you can combine most fruits with other fruits. The exception is that melons should always be eaten alone. Also I have heard that steak & tomatoes are good to eat together… hmm, do you eat a lot of steak?
Fusion is a popular form of cuisine where fruit is added to salads and on pizzas, and all combining theories go out the window. This is what I say to fusion; enjoy it, just not every day.
Okay, after all of this being said about your food line-up and food combining, don’t stress about it. Stress is one of the worst things that you can do to your digestive system. And, if you are stressing for reasons other than which foods to eat, don’t stress that you are stressing. No worries, do your best and your body will do the rest. Prepare, eat and enjoy your food with a calm mind and open heart.
Breathe deeply and dig in!!
Tess
In your meals throughout the day, choose foods that will give you the most colors from the rainbow.
*******
Tuesday, September 16, 2008
Raw Almond Milk
Raw Almond Milk
to be used as you would milk or soy milk!
1 cup raw almonds (soak in a bowl of water overnight, drain & rinse before using)
3 cup water
sweetener of your choice, and to your taste. choose 1 or 2:
stevia (sometimes we use vanilla flavored stevia drops!)
agave
3 - 5 soft pitted dates
honey
real maple syrup
vanilla (optional)
To make raw almond milk blend the soaked almonds with the water until smooth (give it a minute or 2, on high). Then strain the mixture through cheesecloth, or strainer into a big bowl. (we use a fine strainer) If the pulp texture is fine & soft, then you know you've gotten the most milk for you buck! Save the almond pulp in a container and put in the refrigerator for later use.... it can be used for many nummy things: add to cereal, add to cookies, eat with fresh fruit & almond milk.
Put the almond milk back into the blender, and blend in the vanilla and sweetener until smooth. (We sometimes skip this step and just add these to the blender in the first step, this way the pulp is sweetened too!) This milk will last in the refrigerator for about 3-5 days. Shake well before using.
Variations: Blend in a banana and nutmeg to make a festive rawnog. Blend in mango & ice for a nice mango lassi. Blend frozen papaya & fresh mint for a refreshing cooler (this is the Hawaii version) Blend frozen blueberries & fresh mint for a Pacific Northwest Cooler ;) See how much fun this can be!
Here's a tip: Raw almonds can be a pricey thing if you don't know where to shop. Organic is always best, though for more budget conscious, Costco has a great deal on a large bag of almonds (and they are raw, too!)
to be used as you would milk or soy milk!
1 cup raw almonds (soak in a bowl of water overnight, drain & rinse before using)
3 cup water
sweetener of your choice, and to your taste. choose 1 or 2:
stevia (sometimes we use vanilla flavored stevia drops!)
agave
3 - 5 soft pitted dates
honey
real maple syrup
vanilla (optional)
To make raw almond milk blend the soaked almonds with the water until smooth (give it a minute or 2, on high). Then strain the mixture through cheesecloth, or strainer into a big bowl. (we use a fine strainer) If the pulp texture is fine & soft, then you know you've gotten the most milk for you buck! Save the almond pulp in a container and put in the refrigerator for later use.... it can be used for many nummy things: add to cereal, add to cookies, eat with fresh fruit & almond milk.
Put the almond milk back into the blender, and blend in the vanilla and sweetener until smooth. (We sometimes skip this step and just add these to the blender in the first step, this way the pulp is sweetened too!) This milk will last in the refrigerator for about 3-5 days. Shake well before using.
Variations: Blend in a banana and nutmeg to make a festive rawnog. Blend in mango & ice for a nice mango lassi. Blend frozen papaya & fresh mint for a refreshing cooler (this is the Hawaii version) Blend frozen blueberries & fresh mint for a Pacific Northwest Cooler ;) See how much fun this can be!
Here's a tip: Raw almonds can be a pricey thing if you don't know where to shop. Organic is always best, though for more budget conscious, Costco has a great deal on a large bag of almonds (and they are raw, too!)
The Truth About Soy
The Truth About Soy, this was the title of one of my nutrition classes at Body Mind College in 2004.
This class was the beginning of my life without most soy products. Before this class, I was a soy milk, tofu & soy protein consumer.
I learned in this class that soy products, that are not fermented, put a huge tax on many parts of our digestive systems. I also learned that the touted benefits of soy and our health are misleading & sponsored by the large soy companies. Fermented soy products, like tempeh, are actually healthier for you because they contain digestive enzymes to help you digest, & they contain beneficial bacteria. It's too bad that tempeh lattes don't exist ;) Though, I am not writing this so you will switch from tofu burgers to tempeh burgers. I'm writing this in hope that if you are a soy milk/tofu/soy protein consumer, you will either research on your own about the truth of soy, or take advice & find alternatives to this fast growing mainstream product.
I receive a weekly newsletter from Dr Mercola @ http://www.mercola.com/. He is a leading advocate on health & nutrition. This weeks newsletter was titled What's So Bad About Tofu? It reminds me of my lifestyle without soy. Also, it reminds me of my friends & family who have soy milk in their refrigerators. Thus I am inspired to write this email. On Mercola's website, there is a short video clip of an interview with Dr Mercola & Dr. Kaayla Daniel, as well as some great written information. This would be a good place to start if you are interested in finding out more about soy. You can find it here http://articles.mercola.com/sites/articles/archive/2008/09/16/what-s-so-bad-about-tofu.aspx Also, Dr. Daniel is the author of The Whole Soy Story: The Dark Side of America's Favorite Health Food. This seems like a great read for you health concious folks.
There are many alternatives to soy.
At our house we make our own almond milk. This is such a delicous treat!
What do you think about soy? Share you thoughts!
This class was the beginning of my life without most soy products. Before this class, I was a soy milk, tofu & soy protein consumer.
I learned in this class that soy products, that are not fermented, put a huge tax on many parts of our digestive systems. I also learned that the touted benefits of soy and our health are misleading & sponsored by the large soy companies. Fermented soy products, like tempeh, are actually healthier for you because they contain digestive enzymes to help you digest, & they contain beneficial bacteria. It's too bad that tempeh lattes don't exist ;) Though, I am not writing this so you will switch from tofu burgers to tempeh burgers. I'm writing this in hope that if you are a soy milk/tofu/soy protein consumer, you will either research on your own about the truth of soy, or take advice & find alternatives to this fast growing mainstream product.
I receive a weekly newsletter from Dr Mercola @ http://www.mercola.com/. He is a leading advocate on health & nutrition. This weeks newsletter was titled What's So Bad About Tofu? It reminds me of my lifestyle without soy. Also, it reminds me of my friends & family who have soy milk in their refrigerators. Thus I am inspired to write this email. On Mercola's website, there is a short video clip of an interview with Dr Mercola & Dr. Kaayla Daniel, as well as some great written information. This would be a good place to start if you are interested in finding out more about soy. You can find it here http://articles.mercola.com/sites/articles/archive/2008/09/16/what-s-so-bad-about-tofu.aspx Also, Dr. Daniel is the author of The Whole Soy Story: The Dark Side of America's Favorite Health Food. This seems like a great read for you health concious folks.
There are many alternatives to soy.
At our house we make our own almond milk. This is such a delicous treat!
What do you think about soy? Share you thoughts!
Friday, May 16, 2008
2 Wheels vs. 4 Wheels
I recently began riding my bicycle to work, normally at least 3-4 days a week and I have found it to be very rewarding. If we were to look at the Pros and Cons of bicycling vs. driving to work, what would we find? That is the same question I have been asking myself, and one I hope to answer by writing this article.
Ok, so let's start with cars. Pros: Generally, unless you own a complete beater, a car is a comfortable, cushy ride. You have the option of being entertained along the way by your radio or CDs (or even DVDs these days). Most cars have at least two seats, so you can bring friends or coworkers along for company. Let's face it: cars are fun to drive, too. Depending on traffic, you can usually move quicker than any person running or biking. Cars are also pretty safe; you are surrounded by metal and are restrained by a seat belt (if you are smart enough to use it) and air bags to protect you in case of an accident.
Now, how about the Cons: Cost. Purchasing, maintaining, insuring, parking, and fueling a car is generally not a cheap endeavor. If you were to sit down and calculate all of the costs of your car, you may or may not be surprised to discover that your car costs as much or more than your housing. It's also quite obvious now that by driving more we are not helping the environment. So, each time we get behind the wheel, we are essentially making a silent statement. This statement reflects an attitude that is either in denial of, or oblivious to the detrimental effects that we are having on the environment. Of course, we still have the choice to drive more fuel efficient vehicles, which is a conscious and responsible choice, but I am always asking myself, what more can I do to make a difference?
This brings me to why I began riding my bike into work. Pros: I get consistent, good exercise twice a day(my office is about 3.5 miles away). I am saving tremendously on gas - I only fill up twice a month now which brings my monthly fuel costs below $100. Time - I am actually starting to get to work FASTER than if I was driving my car. I don't have to wait in long traffic lines - I go straight to the front. Fun - it is so much more fun to spend my commute being aware to what is going on around me, rather than being disconnected and cut off from my surroundings in a cold metal box on wheels.
Of course, there are Cons as well: Generally, it takes me longer to get anywhere, though I feel that slowing down and enjoying the trip is more rewarding rather than always being in a hurry. The uphill climb home is usually pretty brutal, though it gets easier every day. Safety - it's more of a risk to be on a bike, especially in a sea of cars, you really gotta pay attention to what is going on. Helmet hair - somewhat annoying, though I think it's coming back into style, so I'm ahead of the game there!
I realize that my personal situation differs from others, however what I'd like you to ask yourself is: What can I cut back on to help make a difference? Maybe it's riding your bike, maybe it's boycotting bottled water or plastic shopping bags. This attitude and awareness coupled with action is at the core of the Green Philosophy. This is what we promote and believe in, and we will continue to do what we can to make the world a better place. I hope you choose to make the same commitment!
Thursday, May 15, 2008
Raw Apple Crisp
The Green Philosophy is many things. It is reducing, reusing & recycling. It is also being green on the inside, which means feeding your body healthy foods that are environmentally responsible and feeding your mind fresh thoughts. This is the yummy side to being green!
This past Mother's Day, we hosted a picnic in the park with all homemade foods. That means no disposable containers and no prepackage blah blah blah. All homemade, right down to the sun brewed, iced tea. The favorite dish of the day was the Raw Apple Crisp. Here is the recipe.
Raw Apple Crisp
Ingredients
Please use organic and/or locally grown whenever possible, they taste better!
For the Crust:
2 c almonds, soaked for 8 hours/overnight in water
1 c figs, quartered
1/2 c raisins
1/2 t apple pie spice mix (or pumpkin spice mix)
1/4 t sea salt (optional)
1/4 t vanilla extract (optional)
water
For the Filling:
8 - 10 apples, cored & cut into fourths (leave the peels on for added color, if using organic)
1 - 2 lemons, juiced
1 - 2 T agave nectar (optional)
1/4 t apple pie spice mix
For the Edible Decoration:
slices of fig (optional)
slices of apple (if you cut the apple across it's mid section, stars will appear) (optional)
peppermint leaves (optional)
nasturtium flowers (yes, they are edible, and a little spicy!) (optional)
Kitchen Tools:
food processor w/ "S" blade & grater attachments
knife
pie dish, casserole dish, or large shallow bowl
This wonderful raw apple crisp is quick to make and healthy to eat. Make sure to soak the almonds overnight so you will be ready to create your dish when you want. The food processor is one of a raw foodies best friend. For this recipe you will need the grater attachment & the "S" blade attachment. One of the bonuses with making raw foods is that the clean up is relatively simple, no grease or baked on gunk.
Directions
First, start with the apples. Cut into fourths and cored, grate them with the food processor using the grating attachment. In a mixing bowl, mix all of the grated apples with the lemon juice, agave nectar and spice. Set aside.
No need to clean the food processor, a little apple juice will be good for the crust. This time, with the "S" blade attachment in the food processor, add all of the ingredients for the crust... the soaked almonds, figs, raisins, spice, salt & vanilla. Blend until finely ground and mixture sticks together. Add water as needed to help the blending process. Don't add so much water that you end up with a saucy crust, though I'm sure it will still taste good.
Place the apple filling in your serving dish and form the crust layer on top with your washed hands. Decorate. You choose, though, don't skip the decoration. It really completes the dessert for your eyes, and it is so much fun to do.
Enjoy. Enjoy creating, enjoy serving, enjoy sharing, enjoy tasting, and enjoy the vitality you feel after eating live food!
I've made Raw Apple Crisp many times. The ingredients & quantities I use always differ slightly, or largely, depending on what I have on hand, what is in season, and what part of the world I am in. As for instance, living in Hawaii the cost of organic apples can be quite high in the off-season, I will substitute local papayas & mangoes instead. A very yummy alternative! Another nice thing about preparing raw food dishes is that there is no baking, thus no chemistry involved. Which makes it okay to alter which ever ingredients you desire, as long as it tastes good in the process.
This past Mother's Day, we hosted a picnic in the park with all homemade foods. That means no disposable containers and no prepackage blah blah blah. All homemade, right down to the sun brewed, iced tea. The favorite dish of the day was the Raw Apple Crisp. Here is the recipe.
Raw Apple Crisp
Ingredients
Please use organic and/or locally grown whenever possible, they taste better!
For the Crust:
2 c almonds, soaked for 8 hours/overnight in water
1 c figs, quartered
1/2 c raisins
1/2 t apple pie spice mix (or pumpkin spice mix)
1/4 t sea salt (optional)
1/4 t vanilla extract (optional)
water
For the Filling:
8 - 10 apples, cored & cut into fourths (leave the peels on for added color, if using organic)
1 - 2 lemons, juiced
1 - 2 T agave nectar (optional)
1/4 t apple pie spice mix
For the Edible Decoration:
slices of fig (optional)
slices of apple (if you cut the apple across it's mid section, stars will appear) (optional)
peppermint leaves (optional)
nasturtium flowers (yes, they are edible, and a little spicy!) (optional)
Kitchen Tools:
food processor w/ "S" blade & grater attachments
knife
pie dish, casserole dish, or large shallow bowl
This wonderful raw apple crisp is quick to make and healthy to eat. Make sure to soak the almonds overnight so you will be ready to create your dish when you want. The food processor is one of a raw foodies best friend. For this recipe you will need the grater attachment & the "S" blade attachment. One of the bonuses with making raw foods is that the clean up is relatively simple, no grease or baked on gunk.
Directions
First, start with the apples. Cut into fourths and cored, grate them with the food processor using the grating attachment. In a mixing bowl, mix all of the grated apples with the lemon juice, agave nectar and spice. Set aside.
No need to clean the food processor, a little apple juice will be good for the crust. This time, with the "S" blade attachment in the food processor, add all of the ingredients for the crust... the soaked almonds, figs, raisins, spice, salt & vanilla. Blend until finely ground and mixture sticks together. Add water as needed to help the blending process. Don't add so much water that you end up with a saucy crust, though I'm sure it will still taste good.
Place the apple filling in your serving dish and form the crust layer on top with your washed hands. Decorate. You choose, though, don't skip the decoration. It really completes the dessert for your eyes, and it is so much fun to do.
Enjoy. Enjoy creating, enjoy serving, enjoy sharing, enjoy tasting, and enjoy the vitality you feel after eating live food!
I've made Raw Apple Crisp many times. The ingredients & quantities I use always differ slightly, or largely, depending on what I have on hand, what is in season, and what part of the world I am in. As for instance, living in Hawaii the cost of organic apples can be quite high in the off-season, I will substitute local papayas & mangoes instead. A very yummy alternative! Another nice thing about preparing raw food dishes is that there is no baking, thus no chemistry involved. Which makes it okay to alter which ever ingredients you desire, as long as it tastes good in the process.
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