It's a date. Saturday Night, you & me and some rawllygood times!

Yes it's True.  Vitality Yoga Lifestyle & Boutique is opening it's doors for a wonderful roll of rawllygood times.  So keep your head high, your eyes open, and your heart full anticipation for the goodness that will soon come to you.  Check it out, pass it on, and come out!

Quote of the Day

"Your have the ability to choose which way you want to go.  You have to believe great things are going to happen in your life.  Do everything you can- prepare, pray and achieve- to make it happen".-

Benjamin Carson

No No No... Of course I have not forgotten about you!... and Yes! It's Official!

The days seem to roll on and goodness, gracious we are in June already!

I hope you have been well... I have been a busy bee... and thus my lack of communication.. but it's all all right .. I am still here...

Last Sunday night, I had the privilege of hosting the first ever Rawllygood Potluck at our place. With family and friends we gathered and lead the way to one of many Potlucks to be had.  So ITS OFFICIAL! The Rawllygood Potluck is here to stay... on the first Sunday of the month between 5 -7pm.  So gather yourselves and come on by for a Rawllygood time full of inspiration, community and great people who strive to build a wholesome community.  No worries, you don't have to be Raw Vegan to come on by.. just have an open heart and a willing to try new things, that is all.  Actually, I was the only Raw vegan at this pot!, but I am full of luck in that as friends and family we respect each other's choices recognizing that we have a common desire to reconnect with the power of clean real fresh food and the power that as our community grows so does our awareness of our current environment and our awareness to be of support to one another.

Our next Rawllygood Potluck will be on Sunday July 7th, 5 - 7pm.  The potluck will be at our place (8641 concession 2, Mt. Albert/ Uxbridge, ON-- beware of GPS they will take you to the moon before they find our place!) but we have an opportunity to gather earlier at my friend's Anne and her husband Mike Lanigan Organic Farm for their Annual Farm tour.  It's bound to be a great day, can't get any fresher than that! From the farm to the table!

The Organic Farmhouse Garden Tour starts at 2.30pm and it is a Rain or Shine event.  Dress for the weather.  No pets please.  They do a great tour of their organic farm, it is an eye opener!.  Their address is 30 Scugog Line 12, Uxbridge, On.

So if you are interested in coming out, you can meet us there or meet us here for 5pm. If you are interested in coming only to the Potluck, let me know, and I will let you know where we are.  Either way please RSVP so that we have an idea of the numbers we are expecting.

Details of the Rawllygood Potluck:

Please bring a Raw Beegan dish of your own creation (I am ok with using raw honey as a sweetener, more on that follows, but keeping it Vegan otherwise) . Enough for the confirmed number of people to sample. Organic, dairy/egg free, plant based, meat free, not heated over 41C or 105F, along with a list of ingredients or recipe!! I will try my best to post some of the AWESOME recipes on the Blog.

Please AVOID the use of Agave syrup. IF your recipe calls for it you can use RAW cane sugar, dates or raw honey. Agave syrup is basically Fructose! and it will mess around with your blood sugars. More on that at http://rawllygood.blogspot.ca/2013/01/farewell-agave-farewell-hello-queen-bee.html

I know some of you are completely Vegan. We will do our best to respect that.

  

There are many websites to find inspiration such as:

www.rawllygood.blogspot.ca

www.goneraw.com

www.giveittomeraw.com

www.runningraw.com

www.hippocratesinst.org

I will be sending reminders of it on a monthly basis.

Please RVSP back to me so that I can have an idea of the numbers and we can all plan our dishes accordingly.

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QUOTE OF THE DAY 

“True wisdom lies in gathering the precious things out of each day as it goes by.”- Anonymous

Dear Diary: Have you heard the news.. I'm radioactive!

Dear Diary: Have you heard the news.. I got my results from my last chelation test a few days ago.. and

tadah! .. I'm radioactive!!! beauty isn't it?.. well, well.. I always knew I was special and had many talents.. but this one.. I had no idea of it's existence! I guess I still have many more talents to uncover.. which is always a delight, specially when it's a juicy one like this one. As it happens my levels of Cadmium, Cesium, Gadolinium, Lead, Nickel, and Thallium are way outside reference numbers.. specially the Thallium. The good thing is that the test measures what is coming out of your body. So I guess it's a good thing that all these are coming out of me. A few of them have gone down, like Mercury and a few others. As of this test Thallium is highest on the score sheet. Thallium.. mmhh.. where on earth did I pick that one up? I have been trying to figure it out.. haven't come to a conclusion yet.. but I'll keep you posted. In the meantime, Thallium is a toxic element and is radioactive. It was employed as a rodent killer- it is odourless and tasteless- but household use of this poison has been prohibited in most western countries. 

MMhhhh. Well, well, well. As we may have come to know the Venezuelan standards are not currently up to date. Never mind 30 years ago. So who knows if Thallium was in household products to kill ants, cockroaches (sorry, don't want to gross you out- but they were part of my reality) , bugs and the sort of stuff that is common in third world countries. As a competitive swimmer I grew up between the waters of a high chemical swimming pool and the waters of a "only the fish know and don't want to tell" perhaps highly contaminated ocean... 

As we (humans) become more aware of what we have done to ourselves and our environment, it is even more important to clean our act together, not only for ourselves but for the future of our children on this earth. It is our responsibility, no other, to be aware of what we put in our bodies, on our bodies and what into the world that sustains us.

As I left my Dr.'s office I felt anger and baaahhh and the feeling of not some more, please! But the feeling quickly changed into an empowerment of staying on the bright side of life and counting the many Blessings present in my life. It's definitely been a long journey to get to this point, but I am here, pain free, meds free, full of life and spirit to conquer it all one breathe at a time. So really, it is all good.

The way I see it, I am giving my body the best nutrition possible to flush the rest of the stuff out, at the same time planting new beautiful seeds of health in me to create a brave new vibrant healthy body. I have reconnected with my spirit and feel a deep joy and deep love for this life that I hadn't felt before.. so keep on truckin'.. keep on lovin'... keep on breathing... and keep on trying new things you have never tried before! Like Rambutan! 

Delicious Rambutan is a beautiful tropical fruit found throughout Southeast Asia, Central and the north part of South America. In Central and South America it is known as "Mamon Chino" or simply "Mamon". I grew up eating tons of Mamones, but in Venezuela they are brown on the outside and not as spectacular as these ones!

Rambutan is a fruit rich in Vitamin C, it contains plant-based anti-oxidants known as flavonoids that are believed to reduce cholesterol and be anti-cancerous and anti-inflammatory. It contains potassium, iron, beta carotene or vitamin A, and a little Calcium, Magnesium zinc, sodium, niacin, fiber and protein. It has therapeutic properties and is used through out Southeast Asia to help kill intestinal parasites. 

A quote made it's way to me the day of my Chelation test results.. it said: "In life there are only 3 choices: to give in, to give up, or to give it all you got."

You can guess which one I am choosing...

In the spirit of giving it all you've got, have a happy holiday season... my holiday wish for you is to honour where you come from, be opened minded about the different paths of those around you, show up to your life and live it like you mean it. Choose to manifest your wildest dreams, I can not guarantee you a smooth ride, but it will definitely be the ride of your life! May vibrant health, peace and joy find their way to your heart. 

To me, it is simply an inspiration of nature's potentiality for beauty and the healing gentle powers of structured wildness if there is such a thing!. Look at it! Even better, eat it after you look at it. Savour its structured wildness yet gentle medicine. 

Radioactively & Radiantly yours,

Naty

Happy Sweet Mother's Day jammed packed with super foods for you!

This is for you.... Lovely mothers and ladies out there who keep the world turning and who deserve all the love and respect this beautiful world has to offer! Happy Sweet Mother's Day to you .. May your day shower you with the gift of health & love, may you find what you are looking for....

It is for you that I have made this Squash-zania! (sorry I was out of zucchinis, but it turned out superb anyway!)

A few thin slices of Squash, raw & peeled
Tomato slices
2 Tbsp of Macademia- chive cheese (recipe follows)
2 Tbsp of Guacamole (recipe follows)
2 Tbsp of Vegan Basil pesto (recipe follows)
Sprouts
Mung bean sprouts (any sprouts will do- these are what I had today)
Extra avocado for garnish

Place a slice of Squash on your plate, place a few slices of tomatoes on top, then "cheese", then guacamole, then pesto, a few more tomatoes, place another slice of Squash, top it up with "cheese", sprouts, sliced avocado & mung bean sprouts. Just Soooo Rawllygood!

Macademia Chive cheese
2 cups of Macademia nuts
2 Tbsp of fresh Lemon juice
2 Tsbp of Nutritional Yeast
1/2 cup of water, or more, until desired consistency has been reached
handful of fresh chives
Sea Salt, to taste

Chives for garnish

Blend all ingredients together. Add the water a little bit at a time, until you have reached the consistency you desire. Remember you can always add more, but if you put too much in you might make Sour Cream!!

Guacamole
2 ripe avocados
2 Tbsp of fresh lime juice (or lemon). It's a matter of taste.
handful of cilantro
1 garlic clove or more
sea salt to taste

Put all the ingredients in the food processor or blender. Process or blend until smooth.

Basil- Cilantro Pesto


And well oh well, Sweet Mother's Day must always end up with some Sweet lovin' rawllygoodies... so here is a Sweet Sweet Mother's Day treat for you, fast and easy and so delicious it won't last... so you may want to make a double batch right of the gettco to last until Sunday!

Sweet Sweet Mother's Day Treat


1/4 cup Coconut flour
1/3 cup Shreded Dried Coconut
6 Medjool Dates, pitted
2 Tbsp Raw Almond Butter
2 Tbsp Goji Berries
2  Tbsp Raw Honey
1 tsp Maca powder
1 tsp Acai Berry powder
2 Tbsp Cacao powder, raw
2 TBSP Cacao bits, raw
1 Tbsp Bee Pollen
1/2 tsp vanilla powder or extract
pinch of sea salt

Process all ingredients in the food processor until a dough begins to form. Pinch small amounts of the 'dough' and create small one inch balls. Dip in Cacao powder, decorate with a goji berry! Divine grace I say!
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"And remember behind every successful woman...there is a basket of dirty laundry" - Unknown

the weeks just fly by! but this recipe takes 5 minutes for deliciousness, not bad!

wooo.

I don't know where the time goes, but it goes... I have meant to sit and write more often but the time just goes like water running through my fingers....

I have been wanting to post some of the deliciousness we had at the Potluck last weekend... and look at that it's friday already.. another weekend is here and I haven't posted them yet!

woooo..

so here is some deliciousness you can make on the weekend.. or perhaps save it for Mother's day or your partner's birthday, whatever comes first!

Mushrooms filled with raw vegan Pesto and Sprouts

Basil- Cilantro Pesto:

4 handfuls of basil

1 handful of cilantro

1/2 cup to 1 cup of pine nuts (up to you)

Olive Oil (add it a little bit at a time to create desired consistency)

a pinch of sea salt

1 (or 2) garlic

1 TBSP nutritional yeast

Mix all ingredients in the food processor. Add more nutritional yeast for a 'cheesier' taste.

Handfull or two of mushrooms 

Sprouts - any kind, or a few of them.. makes them look prettier!

Assembly: take out the stem of the mushrooms, fill the space with pesto, decorate with a few sprouts on top! Voila! so easy....
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"The bad news is time flies. The good news is you’re the pilot."Michael Altshuler

Tasty Raw Vegan Nut cheeses that leave the other stuff behind!

I haven't had cheese in a million years or so it feels, but these Nut "Cheeses" are so good and rich and delicious! that really,  no turning back.. so Cheeses, watch out!

The first one is from my friend Lee... it meant the world to me to have someone else make me a treat... I am always in the kitchen and eating out is quite limited... so it truly is special to have enjoyed what someone else made with love...

Lee's Pumpkin, Cashew, Brazil Nut Cheese

3 cups raw pumpkin seeds, soaked overnight
1 cup Brazil nuts, soaked overnight
1/2 cup raw cashews, soaked overnight
3/4 cup extra virgin cold pressed olive oil
1/4 cup of water
1 TBS chopped fresh Savory
1 TBS chopped fresh Sage
2 TBS chopped fresh Parsley
1/2 cup of fresh Dill
2 cloves garlic
2 TBS Umeboshi Plum Paste

Drain and rinse the seeds and nuts. Transfer to a food processor (it may need to be done in batches). Process until the mixture forms a paste. Add the oil, water, herbs, umeboshi paste and process until smooth.

Chill the mixture and form into wheels.
Can keep in the fridge for up to 5 days. It can also be frozen for up to 2 months.      


The second one I made for our Passover Seder... and it even stinks like good old cheese!

Fermented Happy Birthday Nut Cheese Base

4 cups of macadamia nuts
2 cups of rejuvelac

Blend together (best done on a high speed blender). Blend for 1 minute, then stop for 30 secs. Then blend again. Blend until smooth.
Pour mixture into a cheese-cloth lined sieve over a bowl to drain. Wrap the cheese mixture in the cheese-cloth and put weight on top to drain any excess liquid. (Jars filled with water are an excellent weight.)
Cover and let the cheese ripen at room temperature overnight or 2 to 3 days for a more fermented cheese. I let this cheese stay "fermenting" at room temp for 2 days.

Once the "cheese" mixture has been fermented, divide the mixture in two. Transfer the mixtures into dry clean containers. Will keep in the fridge for up to a week or it can be frozen for up to several months. I kept one for immediate use and froze one "Nut Cheese Base" for another day. (which happened to be my birthday!)

Fermented Dill-Scallion Nut Cheese

1 Nut cheese base mixture (about 2 cups of cheese)
2 garlic cloves
1/4 cup chopped fresh dill
6 scallions (or adjust to taste)
1 tsp sea salt
1 tsp freshly ground black pepper

Combine all ingredients in a food processor. Process until smooth. You may need to stop sometimes to scrape the mixture down and then continue processing.
Place mixture onto mould, chill and serve.


It is just so good! A little patience will go a long way! It may seem like a process but it is really not. Most of it happens on its own.


I love to hear about you, about the little or not so little changes you have integrated into your life. I love the little steps and the big consequences. I love that you have chosen now to be the time to change, because deep within you know there is no better time, and there will always be a ton of excuses not to do it. So a pad of the back to you. Keep your stories coming. They inspire me.

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You miss 100% of the shots you don't take. 

Wayne Gretzky

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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Day 6/ Reintegration: Wild thing... I think I love ya....

I was so wired on high energy and sauerkraut last night I had to get my 'Dandelion Tincture' out and root back down.....Happy Leap Day!!!!

Last day of February.... I don't know about you, but this winter has just flown by me. Tomorrow is March ,  which to me means Spring is around the corner! So get spotting.. our wild things will soon be here!
I love wild things. Wild foods are an important and forgotten part of our diet. They are the richest in nutrients, life force, and have survived mother nature's cycles without 'our help'. They are tough, and gentle at the same time, and our bodies thrive on them. By incorporating Wild foods into our diet, we become one with the natural world. "Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease."- Sandor Katz. Author of Wild Fermentation.

Benefits of Wild Edible Plants

There are numerous benefits to eating wild edibles such as:

• They are free.
• They are genetically stronger than other food.
• Nutritionally speaking they are beyond organics!
• Longer root systems make most weeds drought-resistant.
• Most edible plants and weeds are more nutritious than hybridized store produce.
• Eating local wild plants means that the plant fights off the same organisms as your body therefore making them highly beneficial for the immune system.

Last night, or rather, quite early this morning, I took out my Dandelion Tincture I made last May. They last for a very long time and this year I made a huge batch of it! Dandelion is well known for its diuretic and blood purifying properties. It helps flush toxins and excess salt out from the kidneys. It helps build immunity and strengthens the liver and gallbladder and aids in their detoxification. It's bitter taste stimulates the digestive system.


Making your own Tincture is easy and well worth the effort, so put away your spray and get your shovel! Dandelion roots here you go!


Dandelion Tincture Recipe:

Gather several dandelion roots from your garden and chop them up into small pieces (i am tempted to say sidewalk too, but depending where you leave that may not be such a good idea!).

Fill a quart-size jar halfway with dandelion root. Pour 80-90 percent proof vodka over the root until 2 - 3 inches above the root. Cover with a cheese cloth and then close tightly. Place in cupboard (away from light).

Shake daily for a month. If the root expands above the liquid add more vodka. Keeping the root submerged in alcohol keeps the root from breeding bacteria.

After a month, place cheese cloth in a mesh strainer over a measuring cup. Pour tincture through strainer. Pour into a dark coloured bottle with a dropper lid. Voila!! A few drops in your tongue is all you need.

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"Deep in their roots, all flowers keep the light."
- Theodore Roethke, poet
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Day 5/ Reintegration: Holy Kraut! I am full of it!

Yes I love my Krauts... Sauerkraut's that is!


Nothing like unpasteurized (raw) bubbly Sauerkraut... rich, spicy or not, sweet or tangy on the tongue... It's filled with oodles of probiotics for the gut, making your intestines happy, and your body shine from the inside out! There is really no comparison between the "live" version of probiotics and the "over the counter" version.


Sauerkraut is the name given to the process of fermenting vegetables, cabbage is a common ingredient but it doesn't have to be the only one! In the lacto-fermentation or "culturing" process the friendly bacteria already present in the vegetables convert the starches and sugars into lactic acid creating more Lactobacilli (probiotics). There are lots of options when it comes down to it, and lots of different health benefits that stem from your choices as always.


Sauerkraut, Kim chi, Fermented coconut water kefir, Rejuvelac all have a number of common well known health benefits on their resumes... worth taking a look?


They are well known for:
∗ Increasing nutrient bioavailability: increasing your body's ability to absorb the nutrients you consume.
∗ Boosting our immune system: probiotics help friendly bacteria colonize the intestines and keeping potentially harmful bacteria in check. 
∗ Decrease inflammation: eating small amounts of Sauerkraut daily can help with inflammation of the colon. It also helps to keep Candida in check.
∗ Regular bowel movements
∗ Very high in Vitamin C and digestive enzymes.


Ready for the goodness? Get your mason jars out, or undust your grandmother's ceramic crock if you got one .... here are two delicious recipes my family loves... yeap.. my kids fight over it!


Simple Sauerkraut Recipe:
3 heads of green Cabbage, shredded in food processor (keep a few outer leaves intact aside)
6 large carrots, shredded in food processor
3 inch piece of ginger, peeled and chopped
6 cloves of garlic, peeled and chopped
4 cups of water
Several 1 Litre wide mouth mason jars sterilized in the dishwasher.


Mix all ingredients together in a large bowl. 
Remove 3 cups of the shredded mix and place together with the water into blender. Blend until smooth to create the 'Brine'. It should look like a thick juice.
Mix 'Brine' back into the bowl with the shredded vegetables and massage well.
Tightly pack vegetables and brine into the mason jars. (Use your hands or wooden spoon). Leave 2 inches at the top.

Press the cabbage down firmly to cover it with the Brine and place the cabbage leaves you had left aside on top. Roll them up to create "logs" and place them down against the top of the jar. 

Place a cheese cloth with an elastic band around the mouth of the jar and close the jar with the lid.

Let the culture sit at room temperature (about 70 degrees is best) for at least 3 days, a week is even better. The longer they ferment the more "pickled" they will taste. Refrigerate to slow down the fermentation process.

Your culture should be alive and bubbly !!!

Live Kim chi
3 heads Napa Cabbage, shredded in food processor or chopped into 1/4" strips (keep a few outer leaves intact aside)
3 cups of water
5 tablespoons dried paprika powder
6 large cloves garlic
10 Medjool dates
1 - 3 inch long piece ginger
3 TBS salt
1/4 cup lemon juice
3 hot peppers
1 packet vegan kefir starter (available health food stores)
1 sterilized glass gallon jar (wide mouth jars are best!). I sterilize mine in the dishwasher.


Tightly pack the cabbage into the glass gallon jar leaving about 2 inches at the top. (Use your hands or a wooden spoon)
Blend all remaining ingredients for 1 minute until smooth to create the Brine, and pour into gallon jar, completely submerging the cabbage. 
Shake and move the jar around to make sure the Brine reaches all areas of the jar. 
Press the cabbage down firmly to cover it with the Brine and place the cabbage leaves you had left aside on top. Roll them up to create "logs" and place them down against the top of the jar. 
Place a cheese cloth with an elastic band around the mouth of the jar and close the jar with the lid.


Let the culture sit at room temperature (about 70 degrees is best) for at least 3 days, a week is even better. The longer they ferment the more "pickled" they will taste. Refrigerate to slow down the fermentation process.


Your culture should be alive and bubbly !!!




Now I know there are only so many of us Kraut lovers who can open up a jar and eat it up straight.... mmmh, but to those of you who are not quite ready for that just yet, there are many ways to integrate your Krauts, Kim chi's and other fermented goodies into your life. I often add them to salads, roll them up into my kale rolls, or simply add to them as a side to any meal.


Here is a simply recipe for an explosion in your mouth kinda salad. I made it yesterday and was happy to welcome back my dear friend the Kraut into my life.

Rainbow explosion in your mouth kind-a salad:
a few hand fulls red cabbage sprouts (any sprouts will do)
3 Celery stalks, chopped
1 grapefruit
1/2 cup blueberries
2 TBS black sesame seeds
a few TBS of Sauerkraut (trust your tummy)
small strip of Dulse (seaweed, cut into small pieces)
Flax seed or Hemp seed Oil (optional- I left those out yesterday)


Mix all ingredients together and get ready for a one of a kind taste sensation in your mouth! 




So there you go, tonight I am full of it!, full of recipes for you that is.


As the days go on I will continue to post, but will focus on new explorations in the kitchen, all things yoga, meditation, breath and health! I will not be posting so much my every bite, but more so my every inspiration!
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"Exploration is really the essence of the human spirit."
Frank Borman
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It's been a full and busy day and I have been exploring new taste sensations in my kitchen so much I don't remember all I have had! It's been good. I've continued juicing,  I have reintegrated greens and salads yesterday and today. Tonight I was daring and tried my delicious dahl (cooked lentil recipe) and have not had any reactions!!!! So far so good.

Day 26: meet my carnivore singing the Wheat belly song!

Meet my dear carnivore... my husband who has watched me change and grow for the past 4 years in more ways than he ever dreamed of in his wildest dreams. Now he knows he's got a special wife. But in the last 2.5 years, he's really expanded his definition of 'special'.

He has supported me all along, hesitant and suspicious of the path I have chosen... that is until a few months ago!!!

Finally, he read "The China Study" by T. Colin Campbell, Ph.D, and I could see his head shake and his brain twist out of his head as someone else, with "scientific proof and data" told him what I had been saying for the past 4 years...

He has been inspired! and went on to read "Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health" by William Davis, MD and is now singing the "Wheat belly" song out loud and clear!. It's quite beautiful to witness his own growth and changes as his awareness on the subject expands...

Now, I am a firm non-believer in diets! But I am proof of the 'side effects' wheat has on the body and I do believe the extreme processing of it has done a lot of damage in our society. I also believe, it's time we take our health into our own hands, to find out what really works for you on your path to optimal health.

I am thankful for the changes he now seeks. He has lost weight, has a lot more stamina and energy, his skin glows and looks at least 5 years younger!

So if it's possible for my carnivore, who likes his meat rare and now rarely eats meat. It's possible. He is not vegan. But his new understanding of the effects of animal protein and wheat on the body, leads him to make different choices.

For our family and friends, it's been quite the ride to witness the carnivore and the raw vegan coexist happily under the same roof! Well, friends, family and reader out there... we are going on a ride! Where it will lead us no one knows...

I do know one thing... sometimes we change paths or in ways those around us are not ready to join in just yet. But we must trust that our changes our necessary for our own growth, even if isolating at times. We must trust that our loved ones will change at their time and that truly lasting change comes from within. Nobody can convince anyone of nothing, only you have the wisdom to know what you seek and need. We must trust that it's all good, RAWlly good!

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"All the knowledge I possess everyone else can acquire, but my heart is all my own." - Johann Wolfgang von Goethe

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Morning: Cucumber, Celery , parsley, apple. 16 oz.

Soon After: 5 oz wheatgrass in 8 oz of water.

Mid morning: Cucumber, celery, kale, lime, apple, coconut water, 5 oz of wheatgrass. 40 oz.

Lunch: Carrot, orange, ginger. 40 oz.

Dinner: 2 cups of hot water with Unpasteurized Miso.