Friday, March 30, 2012

How many wild edibles can you count till?

A few days ago when the sun was out and the day was hot, we were working in the garden, cleaning and getting ready for spring & summer days... when i spotted two beautiful dandelions!! in march? just so exciting!


Wild edibles are a wonderful source of nutrition because they have 'survived' and been nourished by the elements, but most important of all, they have not been altered by man. They have longer roots which allow them to have high mineral content. They are full of nutrients that our bodies are ready to assimilate. So watch your lawns and gardens... invite them in, juice them, smoothie them, chop them into your salads and enjoy them! Your bodies will thank you.


Sergei Boutenko is a wonderful resource for information on wild edibles and green smoothies. He compiled the following information.. take your time, name them, realize the power advertising has had on our lives and how disconnected we have become from nature and the source of our sustainability.















ANSWER KEY: 1. Twitter, 2. Facebook, 3. Myspace, 4. Nike, 5. Apple Computers, 6. McDonald’s, 7. Mercedes Benz, 8. Lacoste a. Oak Leaf, b. Fir Needles, c. Wood Sorrel, d. Grape Leaf, e. Maple Seedling, f. Doug Fir Cone, g. Fir Tree, h. Aspen Leaf, i. Maple Leaf




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“What is a weed? A plant whose virtues have yet been discovered.”
Ralph Waldo Emerson
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Thursday, March 29, 2012

Do yourself a favour, watch this film! It's still free for 2 more days

The film 'Hungry for Change' has been streaming for free online and there is only 2 days left see it for free.

How ready are you for Change? How hungry are you for truth?

I had the opportunity to see it today. Allthough I have experienced a lot of what is in the film through my own journey back to health, it is still shocking to see the large scope fraud that is going on in our society and the lack of information available and the amount of manipulated and misleading information available to us.

It's complicated, I know. But the more you know, the more you can seek sustainable changes and the more we can all gather strength together and demand higher standards from our governments and the food industry.

We have come a long way from 'nature's' way of eating. It's time to get back to nature, get back to real food for the real people we want to be.

Please, do yourself a favour. WATCH IT.

www.hungryforchange.tv

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"You are on your own. And you what you know. And you the one who'll decide where to go.."- Dr. Seuss

Wednesday, March 28, 2012

uhhhhh!!! i have caught up with the 21st Century!

After some trial and error we are back online!!! and with high speed at that.... it may be old news to you, but here were a few of us choose to live it's new news to me!

I don't know if it's pre Yoga conference and all the Detox workshops I have signed up for.. but man, emotions run high and low, emotions emotions where have you been hiding all these years??

I decided to finally unpack it all... tired of seeing boxes staring right back at me... and oopps along with the stuff came more stuff if you know what I mean.

I am trying to breath into it and hope that the classes I will be taking will shine some light into these raw emotions I am feeling.

As I connected to faster internet, an interesting email came to me about our Human Planet, our species living on the wildest places on earth and those struggling to survive. It has definitely brought some perspective and insight to my life.


Somehow having fast internet doesn't seem so important anymore.

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“Some people see the glass half full. Others see it half empty. 
I see a glass that's twice as big as it needs to be.”  George Carlin
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Friday, March 23, 2012

Nut-free Tahini Kale chips! so good everyone will love...

My days seem to have "themes" these days. The "theme" of the day: catering to what other people want or think they want.

Allthough it is important to take everyone in the household into consideration, I have slowly learned that when you change and grow, soon enough they will follow! Perhaps not all the way. Perhaps just a few steps. But there is an opening that happens that is just so important to hold on to. Trying new things, new recipes, new routines .. it all takes time to integrate, absolutely! but just because it takes time to do so doesn't mean it is not possible. It's a brave new world of options out there... present some new ones to those whom you love.... they may be happily surprised along with you!

Hungry for chips??... well well... do I have something for you then.

NUT-FREE TAHINI KALE CHIPS

1/2 cup extra virgin olive oil, cold pressed
1/2 cup of Tamari Sauce* wheat free
1/3 cup apple cider vinegar
1/3 cup freshly squeezed lemon juice
1/3 cup Tahini
2 garlic cloves, crushed
2 large bunches of kale, washed well, destemed and torn into large pieces.

Combine the olive oil, tamari sauce, apple cider vinegar, lemon juice, tahini, and garlic in a Vita- Mix (or any blender). Blend until smooth.
Tear the kale leaves off the stem and place in a large bowl. Mix in the tahini dressing and massage the leaves until well coated.
Arrange the leaves in single layers on Teflex-lined dehydrator trays. Dehydrate @ 145F for 1 hour, then lower to 105F for 2 more or until crisp. These get done really fast so keep track of your time!

If you don't have a dehydrator, no worries, they can be done in the oven as well. Set up your oven to it's lowest temperature, if 200F is possible go for it! Line a few baking sheets with parchment paper, then spread the kale chips in a single layer over the sheets. Bake between 1 1/2 to 2 hrs. tossing half way through the baking. Bake until they are dry but not burned. You will have to experiment with you oven the first time. Keep an eye on your kale, some may be ready faster than others.

Enjoy immediately warm out of the dehydrator, they are just heavenly! Store in an airtight container for up to 2 weeks... that is if your family doesn't just vanish them immediately!
video

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If you want others to be happy, practice compassion.  If you want to be happy, practice compassion.  ~Dalai Lama
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6 days till the Toronto Yoga Conference, I am already sleeping on my head!

I am so excited to take time off to breathe deeply.... I am going to the Yoga Conference in 6 days! For 4 days of deep breathing, stretching, learning and growing all along the company of shining people!

In today's world, Yoga has become quite popular as a way to exercise the body and calm the mind. New Yoga studios are popping out on every corner and the message of Yoga is out !!! But with all the uhhh and ahhh's about it, it's important to understand that Yoga is more than following the asanas and funky poses, more than doing pranayama, more than meditation... it's the synergy of them all that leaps and bounds us forward in the direction of the changes we seek.

The gift of Yoga is the opportunity to cultivate awareness both on and off the mat. We begin by noticing our breath as we practice the different asanas (poses), and soon find ourselves delving in the world of breath (pranayama) and meditation. Awareness comes to us off the mat, allowing the seeker to see patterns of thought and behaviour, allowing us to become witness to our lives, choices and intentions. That is when change happens. When we begin to pay attention and notice.

We are all different and are at different stages in our practice, or perhaps wish for a practice but are intimidated by the process.... if you find yourself in those shoes, breath, and remember that you may or may not get to a headstand right away, but you can always get to your breath, and receive the gift of yoga in your life...

So check out the Toronto Yoga Conference and be inspired!
they got classes for all levels with knowledgeable teachers to guide you along.
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"Again and again ~ Return like mountain ~ Release like ocean ~ Relax like sky ~ And rest ~ Rest in the heart of pure awareness."-Living Buddha.

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Wednesday, March 21, 2012

Agave & Corn I will not love you anymore...

I am always so excited to eat out at Raw vegan Restaurants... but I don't like how my body feels afterwords!

I was bent over backwards trying to figure it out and then I heard the Aha! in my head.... and I had to double check... could it be? in my case, yes it is.

I believe I have written about this already, but it's in my life again, so here you go..

Agave is the new sweetener of choice and it's being used everywhere. Lot's of raw vegan recipes call for it, lots of raw vegan restaurants use it by the bucket.

I don't think it is a very good choice. First of all, it's not really raw. Second, it messes around with blood sugars amongst other things. Third, it's left me bent over backwards with breakout on my face!

Here is an excerpt from an article by John Kohler I have found fascinating:

"Agave Syrup is not a “whole" food. It is a fractionated and processed food. Manufacturers take the liquid portion of the agave plant and “boil” it down, thus concentrating the sugar to make it sweet. This is similar to how maple “sap” that comes directly from a tree is heated and concentrated to make maple “syrup." Agave Syrup is missing many of the nutrients that the original plant had to begin with.
Agave Syrup was originally used to make tequila. When Agave Syrup ferments, it literally turns into tequila. The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard. Raw or not, if there is no enzymatic activity, it is certainly not a “live” food. As Raw Foodists, we want the enzymes intact.
According to my research, there are three major producers of agave syrup. Some of these companies also have other divisions that make Tequila. For the most part, agave syrup is produced in the Guadalajara region in Mexico. There are those within the industry who I have spoken to at various trade shows who say that some of the agave syrup is “watered down” with corn syrup in Mexico before it is exported to the USA. Why is this done? Most likely because Agave Syrup is expensive, and corn syrup is cheap.
Agave Syrup is advertised as “low glycemic” and marketed towards diabetics. It is true, that agave itself is low glycemic. We have to consider why agave syrup is “low glycemic.” It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%). Nowhere in nature does this ratio of fructose to glucose occur naturally. One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup, which may contain up to 80% fructose. Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners."



Some of the health problems associated with Agave are:

  • Mineral deficiency
  • Inability to control blood sugar levels
  • Heart disease
  • Liver damage


Beware of trends and beware of advertisers.... it's not so simple. Even on the latest "health trends", healthy packaged foods are still packaged, and agave and corn syrup are still dangerously high on fructose. 


If you want to sweeten your goods, use raw honey, stevia, leftover water from soaking dried fruits, maple syrup, sucanat, yacon syrup. 


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"Eat whole fresh fruits and vegetables, they are always best. Always question processed and concentrated foods that are not found in nature, even if “raw”.- John Kohler
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Monday, March 19, 2012

Challenged by extreme changes

We often seek immediate changes in our lives, extreme changes always now. We set our intentions and we want to see those changes materialize immediately, faster than an ipad can find you what you are seeking.....

But as today, March 19th 2012, the temperature reached 27 C (what?? yeap) I find myself thinking of the fact that we seem to be challenged by extremes now. Change is always happening, but I often think of it as slow moving changes. Perhaps this very hot day and the hot wave we are getting in MARCH is not really an extreme change as I see it today but rather a slow change that has been taking place over the last say.. 50 years. The product of my parents and grandparents thoughts and actions.

Extreme changes seem to be all around, as is the wave calling to action.

As much as I really enjoyed myself today, there is something that is not at ease or better said at peace within me. I am concerned for what the future holds and the state of the earth, animal cycles, food cycles and our own human evolution. I do not fear what comes ahead. I find these challenges fuel my call to action. They give me the inspiration to seek the change within, and to call out the change in you.

What kind of world would you like to see your children live in when they reach their 40's and 50's?

I think of that often. I think of the value and potential my life has. I feel the time has come to act.

So to lighten you up... here is something I hope will make you laugh..

Now that is my way of using it!!!!
For those of you who know me, you know my love affair with technology and my magic ways for it to do whatever it wants! not necessarely what I would like it to do..... so on our quest for snow I took my husband's ipad and got totally frustrated!!!!!

Happy to be home. My good old faithful laptop is happy to greet you again.
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It is not necessary to change.  Survival is not mandatory.  ~W. Edwards Deming 
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Wednesday, March 14, 2012

Encore! encore! Rawllygood fudge brownies!

Yes I heard you loud and clear.... ENCORE! ENCORE!!! So here it is: 

FABULOUS COCO-WALNUT FUDGY BROWNIES!!!!!!
 8 Medjool dates, pitted and soaked for 3 hours or overnight (cover with water by one inch)
1 1/2 cups raw walnuts
1 cup raw oat flakes
1/2 cup raw almond butter
1/2 cup raw cocoa powder
Dash ground cinnamon
Pinch sea salt
Coconut oil for greasing the pan

 Blend the walnuts in food processor to a moist semi coarse meal, 20 - 30 secs. Add dates (without the water), oats, almond butter, cocoa, cinnamon, and salt to the food processor until a cohesive dough forms, about 30 secs.
Oil an 8 x8 inch pan with coconut oil, press the dough with your hands or a spatula into the pan to a thickness of 3/4 inch.

 Now for the fudge:
1 cup of unrefined coconut oil, melted
1 cup of raw cocoa powder
1/2 cup of raw honey, liquid

 Mix in the melted coconut oil together with the cocoa powder and honey. Pour on top of pressed "dough". Place in the freezer to settle or in the fridge. It will last about 3 months in the freezer or about 2 weeks in the fridge. Enjoy pure deliciousness!!! I owe you the pic! I gotta make it again 'cause it was soon rawllygood good it's gone!!

 Now onto the rest of life... I had to breathe deep and conquer my fear today. It was tough, my heart was palpitating and I was feeling nauseas about the whole thing. I grew up drinking coconuts by the beach, I am one with the water but I am so not one with the snow!!! You may be laughing now, but skiing is one of those things I am terrified of. I skied 3 times in my life, 18 years ago, I had an awfull accident skiing.... Icy patch towards the end of the day.... I tered all the ligaments on my right knee. Painfully I said no way to surgery and rebuild my ligaments slowly back up. It was an intense year of physiotherapy and crouches but I did it! I can run and all now, glad to have speared the knife. The whole event left me running away from the ski hills. I tried it once more but froze at the top of the hill and made my way down in tears to pack it in.

 Now fast forward to this year, three kids and friends from out of town whose kids have never seen snow!! We went on a quest to find snow, and the hill to ski! Yikes! In the meantime I was trying to breathe.... Deeply. A few runs down the baby hill with my friends kids and my toddler gave me the confidence i needed to go up the bigger hill. YYea!! THE BABY HILL!!!!!.. Funny ha! But it was enough for that little boost i needed . I did it! i came down, the bigger hill no falls and all! It wasn't that big of a hill but it was enough for me to feel that I can try it again next year! I can't believe that one took me 18 years to get over! Little fears, big fears.. Can freeze us in ways we can't seem to see beyond. It was a good exercise for me. In trust, in breathing, in challenging myself to do something I really didn't want to do. So cheers to those moments in your life where you have challenged yourself and gone beyond your fears to come out shiny eyed and beaming on the other side! --

Tuesday, March 13, 2012

Happy Birthday the gluten free way!!!


Happy Birthday the gluten free way!

It was my son’s birthday over the weekend. And although gluten is not a problem for him most grain at this time are! So what do you send to school for his birthday celebration? And what on earth to you make for a delicious birthday party at home? Ahha!!!

Well well, the gluten free vegan world sure has changed over the last 15 years or so. There are a lot of options depending to suit your needs. My take is be careful with the pre-done gluten free stuff cause you don’t want “delicious corn syrup” on it!!!!!!

For his school celebration I made the good old Canadian Apple Crumble…. I sent two 8 x8 pans just in case and only got a quarter back!!! Wonderful!!

Then for the home party I made gluten free extra chocolate Gluten Free Vegan Nanaimo Bars… I just had to keep with the Canadian theme eh?, by the way can the tittle be any longer than that?

So there you go… two wonderful recipes for you to play with:

Just a note: my son can’t have rice for now, so I have used Oats and grinded Oats to make Oat flour for the recipes bellow. Oats are considered a “safe” alternative for Gluten Free recipes, but if you have an intolerance to Oats, they can easily be replaced by brown rice flour, spelt flour, barley flour, etc. You know yourself best.

 GLUTEN FREE APPLE CRUMBLE
Apples, peeled and sliced
1 cup apple juice
3 TBS sucanat
2 TBS Oat flour (just grind rolled oats. Or use spelt flour)
1/4 cup honey or maple syrup
1/4 cup coconut oil (melted if it s hard)
1/4 cup water
1/2 tsp. Sea salt
1 tsp. Cinnamon
1 tsp. Vanilla
2 1/2 cups of rolled oats
1/2 cup of Oat flour (or spelt)
1/2 cup of chopped nuts (optional- I kept these out as it was for school)

Place apples into an 8x8 inch baking dish until it is 3/4 full.
Pour in juice, sprinkle with sucanat and flour over fruit, toss to combine.
Whisk together honey, coconut oil, water, salt, cinnamon, and vanilla. Toss into the mixture until it is well mixed.
Bake at 350F for 45 minutes or until it is golden brown.



GLUTEN FREE VEGAN NANAIMO BARS

Grease an 8 x8 inch baking pan with Coconut Oil. Place parchment paper on top, leaving some paper hanging on all sides.







BOTTOM LAYER
  • 1/2 cup vegan butter eatth balance or coconut oil . (I am not a big fan of earth balance. Once in a blue moon I will use it, but not regularly. Coconut oil will separate when you put it in the freezer. So it’s up to you.)
·      1/4 cup sugar
·      5 tbsp unsweetened cocoa powder, sifted
·      1 flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed)
·      1 and ¼ cup vegan graham crackers or store bought, processed into a crumb (I made my own coconut -oatmeal cookie crumb)
·      1/4 cup almonds, processed fine (optional, I put rolled oats instead)
  • 1 cup unsweetened coconut
In a small bowl mix together the flax egg,  Set aside for a few minutes to allow it to thicken up.
In a saucepan, whisk together the 
butter, sugar, and sifted cocoa powder. Heat on medium to low and stir frequently until smooth.
Add in the gelled up flax egg and stir well.
Remove from heat and stir in the coconut, processed almonds (rolled oats), and cracker crumbs. Stir well and then mix with your hands.
Press this mixture into your prepared pan, ensuring that you press it down very firmly and as evenly as possibly.

VEGAN COCONUT- OATMEAL COOKIE CRUMB: 
Depending on your sensitivities you may or may not be able to use the store bought stuff.
I couldn’t use any of it so I made oatmeal chocolate chip cookies and then crumbled then up for the “crumb”.

  • 2/3 cup of coconut oil, melted
  • 1 1/4 cups of sucanat
  • 1 TBS. Ground flax seed
  • 1 1/4 cup of coconut flour or oat flour (I used coconut flour, which made it really crumbly, not so much a cookie but it worked just fine for this recipe)
  • 1 cup of rolled oats
  • 3/4 cup of shredded coconut
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 1/2 cups vegan chocolate chips.
Oil a baking pan, mix all ingredients together and spread to create an even surface. Bake for 10 minutes. Allow to cool down while you prepare the Nanaimo Bar.

MIDDLE LAYER
  • 1/2 cup vegan butter (or Coconut Oil)
  •    2 tbsp coconut milk, full-fat (not light)
  •    1 tsp pure vanilla extract
  •    2 tbsp vanilla custard powder
  •    2 cups icing/confectioner’s sugar, sifted
In a small bowl, mix together the 2 tbsp of coconut milk and 1 tsp of vanilla with the 2 tbsp custard powder. Stir until smooth. 
With an electric mixer, beat the butter in a large bowl until smooth and creamy. Now add in the custard, coconut milk, and vanilla mixture and beat for a few minutes.
Gradually, add in the icing sugar and beat for about 3-5 minutes until light and fluffy.

Spread Middle layer frosting as evenly as possible on top of the bottom layer. Place the baking pan in the freezer for 45 minutes or until firm.

TOP LAYER
·      4 oz non-dairy dark chocolate or semi-sweet plus 2 tbsp vegan butter (or Coconut Oil)
·      Shredded coconut, to garnish (optional)

 Melt your chocolate and butter in a double boiler. Stir well until smooth and all clumps are gone.
Remove the pan from freezer and spread the chocolate quickly over the top. Sprinkle coconut on top if desired.
Smooth out as much as 
possible and then place back in the freezer for about 1 hour until set.
Once set you can transfer it to the fridge to keep until ready or you can place it on the counter for about 10 minutes before cutting it into squares.
Makes about 16 small squares.

Note: Middle layer gets very soft at room temperature. Please keep in the fridge until serving and 
always cut when chilled.

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Where there is a will there is a way.-
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Friday, March 9, 2012

All or nothing? how about some... with integrity.

We often commit or don't to things and changes in our lives and think it has to be an all or nothing situation. And if we "fail" to achieve the "all" in it, we stop, let go of our intention, find excuses not to continue and leave with a sore in our hearts.

But does it really have to be an "all or nothing" kind of choice. How about taking baby steps. Steps we can actually support and sustain, with integrity and deep respect for our well being. Perhaps it's in the small steps that we'll find the strength we seek to change the "all".

Integrity and respect for our choices and for our intentions. It took me a long time to take responsibility for myself. It has open doors to a life and experiences I never thought possible...

So go for it... I support you. One step at a time.

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"Have the courage to say no. Have the courage to face the truth. Do the right thing because it is right. These are the magic keys to living your life with integrity."- W. Clement.
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Thursday, March 8, 2012

Borrowing time/ Happy International Women's Day and a BLT to celebrate!!!

First things first.... I had to borrow some time yesterday.. which meant not writing and how I missed it!!!


I had a very busy day and an engagement at night.. which lead to a very late putting the boys to sleep and a battle with my toddler high on sugar from his first mini cupcake with red sparkly frosting! AHHHH! Yeap, bound to happen I saw him inhale it from the corner of my eye and it was too late! then I found him again half way through a yellow sparkly mini cupcake! It was a battle to put him to bed... finally he crashed at almost midnight from exhaustion! And at that time... well, I too was done.


He is miserable today, with all sorts of dots on his face ! I guess he is special in the same ways that I am... no crap on my food please!!!


Anyway... I got so much to say today I am sure I will make up for yesterday's silence.


So ladies, Happy International Women's Day!!!!
Everyone else: say it louder! We kind of like to hear it!


International Women's Day is celebrated on March 8th every year. It's beginning dates back to the early 1900's. It started as a Socialist political event in Eastern Europe, Russia, and the Soviet Bloc. It has become a worldwide movement of respect, appreciation and love towards women. A celebration of women's economic, political and social achievements and well- being. A day to reflect on our human rights and a day to re focus our thoughts and actions for the rights of women around the globe who do not have the freedom to live those rights.


We have come a long way, but a long way is still ahead. I am an immigrant to this amazing Oh Canada! All though I grew up in a free democratic society, the Machista of my culture was always on site, and the roles of "Women" were carved in stone. In the years prior to our departure, and as I grew from teenage years into womanhood, I began to understand and appreciate my womanhood and what it meant depending on where in the world I found myself. My freedom of speech, my political and economic freedom, my freedom of simply walking without harrasment down the street!, or simply being safe at night should I decide to out on my own... a mix of what I call little freedoms and big freedoms... all to be thankful for.


So to celebrate this very awesome day I had a BLT!!!!....


what?... PLOP!.... That!!


Basil Lettuce Tomato with eggplant strips on an raw onion bread! what else did you think I meant?


OH... you people out there.. I heard you PLOP! ... yes I did.

INTERNATIONAL WOMEN'S DAY BLT (BASIL LETTUCE TOMATO.. WHAT ELSE!)
Raw dehydrated Onion Bread (recipe follows)


Lettuce
Sliced tomatoes with Basil and Nutritional Yeast drizzled in Cold pressed Olive Oil. Nutritional Yeast is available at health food stores- this is NOT active yeast.
Eggplant strips (recipe follows... kind of life bacon, but nothing like it really... mmmh)
Sea salt to taste

Kimchi on the side
Caper berries 

Assemble like you would a sandwich. Place lettuce, Tomato mix (along basil, nutritional yeast and oil), and eggplant strips in between two slices of Onion Bread. Place some tasty Kimchi and Caper berries on the side... mmmhh mhhh mhhh... warning: you will eat more than one!



RAW DEHYDRATED ONION FLATBREAD
3/4 cup tomato, chopped
1/2 cup raisins
1 TBS miso paste (unpasteurized preferred)
1 red onion, chopped (about 2 cups)
1 large garlic clove, chopped
3/4 cup flaxseed powder
1/2 cup hemp seeds
2 TBS chia seeds


In a food processor or Vitamix, blend the tomato, raisins, and miso paste together until smooth. Add the onion, garlic, and flaxseed powder and blend again until it is as smooth as possible. Fold in the hemp seeds and chia seeds by hand.


DEHYDRATOR METHOD
  • Spread mixture onto several teflex sheets, and dehydrate at 105F until dried out into a flatbread (about 24 hrs, but I find it really depends on what else is in the Dehydrator). 
  • Flip over after 8- 10 hours to allow even dehydration. 
OVEN METHOD
  • Preheat over to 250F and line a baking sheet with parchment paper.
  • Pour mixture onto the lined baking sheet. Use a spatula to spread into a thin layer, forming about a 10 x 14 inch rectangle (spread as evenly as possible to ensure even cooking).
  • Bake for 1 hr., then remove from the oven and place another sheet of parchment paper on top of the spread. Holding the two layers together, flip the whole spread over so that the new parchment is on the bottom. Carefully peel away the top layer of parchment from the spread and discard.
  • Return to the oven for 15-20 min, or until the edges begin to brown slightly. Turn off the oven, and leave the tray inside until the oven has cooled, about 30 min. Break into larger peices for flatbread, into smaller pices for crackers, or crumble into croutons.




EGGPLANT SLICES WITH A KICK!
3 large eggplants
1/2 cup tamari sauce  (wheat free)
2 TBS raw honey (or agave -but I don't recommend it!, or maple syrup)
1 teaspoon of cayenne pepper (here is da Kick! so know your limits!)


Whisk together the marinade.
Peel and discard skin of the eggplants. Continue to peel the eggplant into 1-inch wide long strips. Rotate the eggplant until the core is reached. Discard the core. Marinate strips in the mixture for 1 hour.


Once marinated arrange the strips on mesh dehydrator racks and dehydrate for at least 12 hrs, until crisp. Once dehydrated keep in a plastic container and cover.


note: I made these a while back. They keep for a long time and they are handy to have for the BLT moments!
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"The fastest way to change society is to mobilize the women of the world."-Charles Malik
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Tuesday, March 6, 2012

Are you one of the 30 million?

I heard a comment at my kids last hockey game... yes, yes... I have become a hockey mom!!! anyway, back to the comment... that made me go....uhhh! twice. Did you know there was antifreeze in Slushie's? I already go ... UHHH! when I see the munchkins slurp those blue/green/whatever color of alien drinks and it's only 8 am! 


Did you know that "Canadians purchase an average of 30 million drinks per year. Despite its status as a very cold city and with a population of only 700,000,[4] Winnipeg, Manitoba was crowned the Slurpee Capital of the World for the twelfth time in a row in 2011. 7-Eleven stores across Winnipeg sell an average of 188,833 Slurpee drinks per month. The rest of Canada sells an average of 179,700 per month, which makes Winnipeggers the world leader of Slurpee sales."- Wikipedia. 


Come on Canada... there are better things to be world leaders of!!!!!


My internet has been acting up, so I have not been able to confirm or not the list of ingredients.... so I hope to have some more answers for you for tomorrow....


But still... world leaders of ...Slushie???


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"A leader is one who knows the way, goes the way, and shows the way."
- John C. Maxwell quotes
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Monday, March 5, 2012

Detour at the Magic Carpet Junction


Well well, this ride of mine has hit a DETOUR…. Yeap.

Capital DETOUR.

The 40 day juice fast and meditation, have allowed my right side to continue to heal. I am so thrilled at the fact that I have been able to try foods that previously got my right side “pain” going, without side effects!. Which is a HUGE step.

But I wanted more and got really excited in the reintegration process… perhaps too excited for now I have to take a DETOUR and take a few steps back.

Eating some cooked foods is fine. Eating foods that have been cooked through the process of heating oils is NOT fine. I feel exhausted after eating them and my tummy is simply not happy. So my few steps back take me back to my raw vegan paradise where I thrive with the foods I eat.

I am so thankful for the foods that I am able to eat and for the healing that has taken place. I am thankful for the insights and for the understanding that I need to respect my body for where it is at. I am thankful for it is in my weaknesses that I find the greatest strengths. It is in what doesn’t completely ‘fall in with my plan’, that I find my teacher.

Life has gotten even busier this week and I have not been able to sit for the 40 minutes I had been enjoying before. The 20 minutes or so that I do sit keep me connected and going but the depth that I had before is not here. I miss my 40 minutes!!!  So I ask for ‘life to fall into place” so the space opens up again…. I know that it is me who needs to fall back into place….


So to celebrate this DETOUR I made a delicious raw soup today for lunch today:

Heavy metals be gone!
1 avocado
1 carrot
1 tomato
1 red pepper
handful cilantro
1 lemon (seeds out-they will make it bitter)
small handful dulse
sprouts

more sprouts
grated carrot (if you have)- I didn’t have time today.. I just put extra mung bean sprouts!


Blend the first 8 ingredients together until smooth. Add sprouts, grated carrots and other chopped veggies of your choice as toppings. Enjoy!

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"Keep up and you will be kept up." ~ Yogi Bhajan
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Friday, March 2, 2012

I am claiming the weekends!

Good night my dear silent readers... I know you are out there, I speak with you on a one on one... maybe one day you will speak out! but until then....

I am claiming the weekends as family time once more!, and I will be happily writing again on mondays.

The weeks have flown by, and I must say I look forward to writing every night. The blog is here to stay, but it will change and grow as we all do.

In the meantime, here is a taste of kirtan music to carry you through your weekend....
www.yogajournal.com/kirtansampler


"Kirtan is mantra meditation as song. The Sanskrit word man means mind, while tra means to free. Mantra meditation calms your mind of fear and anxiety, and opens your heart to reveal your spiritual nature of eternity and bliss.  The process of kirtan involves singing sacred mantras to the accompaniment of musical instruments.


There are so many artists, so many styles, find your groove and rock on!
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"Chanting is a way of getting in touch with yourself. It's an opening of the heart and letting go of the mind and thoughts. It deepens the channel of grace, and it's a way of being present in the moment."
Krishna Das 

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Thursday, March 1, 2012

How has change, changed you? The dance floor is now open and it’s all yours!



I love hearing from you about the changes you have made lately… but I think it would be so much more powerful for us all if you get a chance to share those changes with everyone in this community we are creating… so go on… the dance floor is all yours! Post a comment on how change has changed you in the last 40 – so days? What has happened in your life and what you intend to happen in the near future. I am sure your stories will inspire other readers as well.

And just in case you are truly Hungry for Change … guess what… change is waiting for you! Yeap. There is a new film out by the producers of Food Matters called….. HUNGRY FOR CHANGE. It is a film about our health and what the diet, weight loss and food industries don’t wan you to find out. It’s a film about making the changes that you seek and be able to sustain them.

If you sign up now online, you will be able to watch the world premiere for free. I have not watched this film yet, but Food Matters was a good one. So I am passing the info along and waiting for the world premiere along with you.

In the meantime if you are ready to change but don’t know how to implement those changes, write me a note. I might be able to help!

As well, if you interested in Sprouting, my mom is hosting her first Successful Sprouting Workshop. “Learn how to grow sprouts successfully at home, then incorporate your home grown sprouts into juices, breads, dressings, and salads! You won’t find such a wide variety of sprouts in any supermarket anyway, learn how to grow the yourself and save!”
Investment: $47 /person. Max. 15 attendees. Only 10 spaces left.
Sunday March 18th, 11.30 am - 1.30 pm
Location: 292 Nida Drive, Keswick, ON, L4P 1G4
Contact: fweinstein@rogers.com or find her at www.facebook.com
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"Change before you have to." Jack Welch 
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