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	<title>RESPONSIBLE EATING AND LIVING: REAL Truth and Tools for Healthy Eating, Wellness and Green Living</title>
	<link>http://responsibleeatingandliving.com</link>
	<description>REAL Food, Environment, Health</description>
	<lastBuildDate>Tue, 18 Jun 2013 19:53:28 +0000</lastBuildDate>
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		<title>Vegetable Corn Cakes II &#8211; Gluten-free</title>
		<description><![CDATA[Corn cakes! These are so easy to make and so good to eat. Serve them up with guacamole and beans. 1 3/4 cups corn meal 1/4 cup ground yellow flax seeds in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots, diced in small pieces 2 scallions, chopped vegetable oil or shortening for greasing pan In a small bowl, beat 1/2 cup water in with ground flax seeds. In a small pot, boil 3 cups of water. Add carrots and let cook for 90 seconds. Remove and drain. In a large bowl mix corn meal, salt, flax seed mixture and remaining water. Add in carrots and scallions and mix well. Heat a cast iron griddle or skillet on medium high. Lightly grease with oil. Pour 1/4 &#8211; 1/3 cup of batter on the griddle for each cake. Add as many as will fit on the grill, about 1 inch apart. Cook for several minutes until the edges are dry. With a spatula flip the cake and flatten it down. Cook another couple of minutes until lightly browned. Serve immediately. Makes a 8-12 corn cakes.]]></description>
		<link>http://responsibleeatingandliving.com/?p=11175</link>
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		<title>Strawberry Blueberry Sunflower Green Smoothie</title>
		<description><![CDATA[Today&#8217;s smoothie is a mix of berries with kale. Sunflower seeds have a very simple flavor that blend well with the other ingredients and are packed with nutrition. Kale, 4-5 leaves, depending on taste, stalks removed 12 oz frozen strawberries 1/3 cup frozen blueberries 1 1/2 cups water 1/2 cup sunflower seeds (preferably soaked 4-8 hours but not necessary) In a blender, add the berries and water. Pulse a few times and the blend until smooth. Blend in the seeds. Add one kale leaf at a time and blend well. If you are not used to green smoothies start with one or two leaves. Pour into 2 glasses. Drink slowly and chew a little before swallowing &#8211; it aids in digestion.]]></description>
		<link>http://responsibleeatingandliving.com/?p=11153</link>
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		<title>Raspberry Lemonade Green Smoothie</title>
		<description><![CDATA[Watch out! This smoothie is TART! I was craving something clean and tart this morning and this smoothie is a REAL eye opener. You can always sweeten it up to your taste by blending in pitted dates or raisins. 1 cup frozen raspberries 3/4 cup water or more, depending on desired thickness 2 Tablespoons flax seeds, ground 1 Tablespoon sesame seeds Kale, 4 leaves, stalks removed 1/2 fresh lemon, peeled 2 prunes, pitted and soaked, or 2 Tablespoons REAL prune butter In a blender, add the raspberries and water. Blend until smooth. Pulse frozen berries a few times in the water before blending. Blend in the seeds. Add one kale leaf at a time and blend well. If you are not used to green smoothies start with one or twp leaves. Blend in the lemon. Serves 1.]]></description>
		<link>http://responsibleeatingandliving.com/?p=11155</link>
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		<title>Interviews with Erik Blauberg and Gene Baur, 6/11/2013</title>
		<description><![CDATA[6/11/2013: Part I &#8211; Erik Blauberg Master Chef Cooks Vegan With more than 20 years of experience, renowned culinary expert Erik Blauberg is known around the globe as a master chef and first-class restaurant consultant. He has brought his considerable talent and expertise to such acclaimed eateries as Manhattan’s famed 21 Club, Colors, American Renaissance, the Ritz in London and the Beverly Wilshire Hotel in Beverly Hills. Blauberg has garnered rave reviews from revered publications such as Bon Appetite, GQ, Esquire, Forbes, The New York Times, New York Magazine, New York Daily News, the London Times and The Observer, to name a few. He can be seen on The Food Network, The Discovery Channel, ABC, NBC, FOX, CBS and MSNBC, and he has made numerous guest appearances on the CBS Morning News, The Today Show, The Late Show with David Letterman and Live with Regis and Kelly. As the founder of EKB Restaurant Consulting, Blauberg creates food programs and raises service standards for venues around the world. He is recognized for his ability to understand and help restaurants respond to economic, dietary and industry trends. Blauberg’s professional accolades include being named “one of the world’s great chefs” in the Culinary [...]]]></description>
		<link>http://responsibleeatingandliving.com/?p=11136</link>
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		<title>Interviews with Marion Nestle and Erica Kubersky, 6/4/2013</title>
		<description><![CDATA[6/4/2013: Part I &#8211; Marion Nestle Food Politics 10th Anniversary Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. She also holds appointments as Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. She has held faculty positions at Brandeis University and the UCSF School of Medicine. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and managing editor of the 1988 Surgeon General&#8217;s Report on Nutrition and Health . Her research examines scientific, economic, and social influences on food choice. She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health (2002, revised edition, 2007), Safe Food: The Politics of Food Safety (2003, revised edition, 2010), and What to Eat (2006). Pet Food Politics: The Chihuahua in the Coal Mine , was published in 2008 and in paperback in 2010. Her book with Dr. Malden Nesheim, Feed Your Pet Right, came out in [...]]]></description>
		<link>http://responsibleeatingandliving.com/?p=11059</link>
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		<title>Mango Almond Green Smoothie</title>
		<description><![CDATA[My recipe for green smoothies is a fruit, a green and a fat. Sweet mango, collard greens and almonds blend up deliciously with fresh ginger for a little kick. It will keep you energized for hours Collards, 1-5 leaves, depending on taste, stalks removed. 1 1/2 &#8211; 2 cups mango, fresh or frozen, cut into chunks 1 cup or more &#8211; nondairy milk 1/3 cups raw almonds 1 inch fresh ginger, minced In a blender, add the mango and nondairy milk. Blend until smooth. Add more nondairy milk to desired smoothie thickness. Blend in the almonds and ginger. Add one collard leaf at a time and blend well. If you are not used to green smoothies start with one or two leaves. Add ice if desired. Pour into 2 glasses. Enjoy!]]></description>
		<link>http://responsibleeatingandliving.com/?p=10955</link>
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		<title>Interview with Paul Graham, 5/21/2013</title>
		<description><![CDATA[5/21/2013: Part I &#8211; Paul Graham Eating Vegan In Vegas Paul Graham was born, raised, and lived most of his life in the San Jose area of Northern California. While in the San Jose area he worked with teens and professional athletes and was the chaplain for the Oakland A’s baseball team. He moved to Las Vegas, NV in 2004 where he is a writer, green realtor, and top wedding officiant. He has been a vegan since 2007 and began the Eating Vegan in Vegas blog in 2011. Paul writes a weekly Sunday column, Being Vegan, for “The Las Vegas Informer,” an on-line newspaper which carries his column in its sister publications in California and Texas. ORDER Paul Graham&#8217;s e-book. In addition, Caryn covers the topics of bees and the colony collapse disorder as well as the recent press on BRCA1 and BRCA2 genes.]]></description>
		<link>http://responsibleeatingandliving.com/?p=10918</link>
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		<title>Date Walnut Muffins, Gluten-free</title>
		<description><![CDATA[Molasses give these muffins their chocolate color and complex flavor. 2 cups Brown Rice Flour 1/3 cup Tapioca Flour 1/2 cup potato starch 2 teaspoons baking soda 1/4 cup ground flax seeds 1/3 cup walnuts, chopped 1 teaspoon cinnamon 4 large Medjool dates, pitted and chopped 1 1/2 cups water 1/4 cup Molasses 2 Tablespoons apple cider vinegar Preheat oven to 350oF. Recipe makes 12-15 muffins. Prepare muffin tins by lightly greasing with oil, shortening or vegan butter or line with paper muffin cups.&#160; 1. In a large bowl mix together rice flour, tapioca, potato starch, baking soda, cinnamon, flax seeds and walnuts. 2. Add in chopped dates, separating the sticky pieces as possible. 3. In a separate bowl mix together vinegar, molasses and water. 4. Add the wet ingredients to the dry and mix well. 5. Spoon about 1/2 cup of batter into each muffin cup. 6. Bake for 25 minutes until muffins are firm. 7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads.]]></description>
		<link>http://responsibleeatingandliving.com/?p=10896</link>
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		<title>Interviews with Rip Esselstyn and Kathy Stevens, 5/14/2013</title>
		<description><![CDATA[5/14/2013: Part I &#8211; Rip Esselstyn My Beef With Meat Rip Esselstyn was born in upstate New York, raised in Cleveland, Ohio, and educated at the University of Texas at Austin, where he was a three-time All-American swimmer. After graduation Rip spent a decade as one of the premier triathletes in the world. He then joined the Austin Fire Department, where he introduced his passion for a whole-food, plant-based diet to Austin’s Engine 2 Firehouse in order to rescue a firefighting brother’s health. To document his success he wrote the national best-selling book The Engine 2 Diet, which shows the irrefutable connection between a plant-based diet and good health. Recently Rip left his job as a firefighter to team up with Whole Foods Market as one of their Healthy Eating Partners to raise awareness for Whole Foods employees, customers, and communities about the benefits of eating a plant-strong diet. He has appeared on hundreds of radio shows as well as national television shows including the Today show, the CBS Sunday Morning show, Good Morning America and The Dr. Oz Show. Rip lives in Austin, Texas with his wife, Jill Kolasinski, and their two beautiful children, Kole and Sophie. 5/14/2013: Part [...]]]></description>
		<link>http://responsibleeatingandliving.com/?p=10849</link>
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		<title>Interviews with Josh Tetrick and David Bedrick, 5/7/2013</title>
		<description><![CDATA[5/7/2013: Part I &#8211; Josh Tetrick Beyond Eggs Josh Tetrick is the CEO &#38; Founder of Beyond Eggs, a sustainable food company. He&#8217;s a social entrepreneur, writer, and speaker, he has led a United Nations business initiative in Kenya, he has worked for both former President Clinton and the president of Liberia, Ellen Johnson-Sirleaf, and taught street children as a Fulbright Scholar in Nigeria and South Africa. Josh is a graduate of Cornell University and the University of Michigan Law School. 5/7/2013: Part II &#8211; David Bedrick Talking Back to Dr. Phil, Alternatives to Mainstream Psychology In his new book Talking Back to Dr. Phil, Alternatives to Mainstream Psychology, counselor, educator and attorney David Bedrick believes there is profound meaning in our struggles, which can be healed when compassionately reframed.Using examples from the Dr. Phil TV show, the author illustrates mainstream psychology’s tendency to shame people into thinking something is wrong with them and debunks many standard protocols and “fixes.” TRANSCRIPTION PART I: Caryn Hartglass: Hello, everybody! I’m Caryn Hartglass and you’re listening to It’s All About Food. Hi! How are you? It is May 7, 2013. It’s a beautiful spring day in New York and I’m so glad to [...]]]></description>
		<link>http://responsibleeatingandliving.com/?p=10771</link>
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