Posts Tagged ‘ raw food ’

Collard Rolls – Raw

Try rolling up your salad for a fun, colorful twist. Collard Rolls are a great way to get your greens. A cool dish for a hot night.

2 large collard leaves
2 carrots, grated
1/2 cucumber, peeled and sliced in thin circles
1 tomato, sliced in thin circles
1/2 cup Sunflower Seed Cheese
2 tablespoons raw almond butter
water
optional: your favorite hot sauce or hot chili powder, agave

Rolls:
Carefully tear one side of the collard leaf away from it’s stem. Repeat with the other side. Take one of the halves and place it on a cutting board. Spread about 2 tablespoons evenly on the leaf, leaving about 1/2 inch boarder all around. Top with 2 tablespoons of grated carrots, 2 slices of tomato and 2 or 3 slices of cucumer. Take one of the thinner sides and roll into a cylinder. Repeat with other collard leaves.

Sauce:
In a small bowl, mix the almond butter with about 2 tablespoons of water. Beat with a fork until smooth. Continue to add more water, 1 tablespoon at a time, until you have the consistency of cream. Season to taste with hot sauce or hot spices and/or a little sweetener like agave.

Place rolls on a serving dish along with the almond butter dipping sauce.

Manhattan’s Veggie Pride Parade, Mayor Bloomberg’s Newest Ban, Rice Paper, Hibiscus Flowers.

Podcast: Play in new window | Download

June 6, 2012: In this hour I reviewed last week’s wonderful Veggie Pride Parade in Manhattan. I discussed how the attitude towards cigarette smoking has changed in the last 50 years and compared what is needed to be done with diet. I gave my spin on Mayor Bloomberg’s new ban on sugary drinks and offered up lots of refreshing beverage alternatives. I answered some listener questions on the many shades of vegan – from raw to cooked. I shared my fascination with Rice Paper and all the delicious things you can do with it including Chef Roberto Martin’s fried chick’n recipe and briefly talk about the health benefits of Linden Tree and Hibicus flowers.

Interviews with Ani Phyo and Richard Schwartz

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5/9/2012:

Ani Phyo
15-Day Fat Blast

Ani Phyo is a premier celebrity raw food chef who has appeared on numerous TV shows, including Travel Chanel’s Bizarre Foods. The author of six books, including Ani’s Raw Food Kitchen and Ani’s Raw Food Asia, she is also host of the online video series “Ani’s Raw Food Kitchen Show.” She lives in Los Angeles.

5/9/2012:

Richard Schwartz, Ph.D.
Who Stole My Religion?

Richard H. Schwartz, Ph.D, is Professor Emeritus, Mathematics, College of Staten Island; President of the Jewish Vegetarians of North America (JVNA); and co-founder and coordinator of the Society of Ethical and Religious Vegetarians (SERV). He is best known as a vegetarian activist and advocate for animal rights in the United States and Israel. His writings inspired the 2007 documentary film, A Sacred Duty: Applying Jewish Values to Heal the World, directed by Lionel Friedberg. His latest book, Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal Our Imperiled Planet, can be read in the eBook form FREELY at www.whostolemyreligion.com.

TRANSCRIPTIONS:

PART I:

Caryn Hartglass: Hello I’m Caryn Hartglass and you’re listening to “It’s All About Food.” Hi! How are you doing on May 9th 2012? I’ve got a real interesting show for you today and I can’t wait to get started. Read more »

Interviews with Amber Shea Crawley and Ryan Andrews

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4/25/2012:

Part I: Amber Shea Crawley
Practically Raw: Flexible Raw Recipes Anyone Can Make

Amber Shea Crawley is a linguist, chef, and author specializing in healthful vegan and raw food. Known for her flexible recipes and friendly voice, she was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011, she earned her Nutrition Educator certification at the Living Light Culinary Arts Institute. Amber blogs at AlmostVeganChef.com.

4/25/2012:

Part II: Ryan Andrews
Drop The Fat Act & Live Lean

Ryan D. Andrews is a registered dietitian and strength and conditioning specialist who completed his education in exercise and nutrition at the University of Northern Colorado, Kent State University, and Johns Hopkins Medicine. He’s written dozens of research articles on nutrition, exercise, and health, authored Drop The Fat Act & Live Lean, and coauthored The Essentials of Sport and Exercise Nutrition Certification Manual. Ryan is currently a coach with Precision Nutrition, offering life-changing, research-driven
nutrition coaching for everyone – www.precisionnutrition.com.

TRANSCRIPTION PART I:

Caryn Hartglass: Hello I’m Caryn Hartglass and this is “It’s All About Food”. Good afternoon. It’s April 25, 2012 and have we all recovered over Earth Day this past weekend? It was a great weekend for me. It was my birthday and I really appreciate all of the lovely messages that I got from people. Read more »

Natural? Processed? What does it all mean? In Search of the Ideal Human Diet.

I am a believer in eating whole, fresh, organically grown plant-foods. But in this world where food can come from any part of the globe and labels on food can suggest all kinds of characteristics (organic, low fat, no fat, low sodium, low carb, natural, etc.) knowing what’s healthy can be really confusing. Add on top of that, information that is put out in conference presentations and blogs by people who are respected when it comes to the best knowledge in nutrition. Some information contradicts other information and we can start to feel panicky. It can be so overwhelming, some just give up, and eat whatever seems appealing in the moment.

I follow a lot of nutrition experts. I have my own biases of course, my own favorite experts, and those who make me roll my eyes in disbelief. There are a few things that are certain. We simply do not know what the ideal diet is for humans, in order to achieve maximum longevity and wellness. We do know that our diets need plant foods, and lots of them. Yes, we are capable of consuming the flesh and bodily fluids of other animals. Yet we know that eating too many animal products dramatically increases the risk of chronic disease. In general, people can do very well on a small amount of animal food or with none at all, as long as the bulk of the diet consists of whole or minimally processed fruits, vegetables, legumes, grains, nuts and seeds. I personally prefer and promote the latter, a vegan diet, not only for health, but for ethical and environmental reasons as well.

Now that more people are focusing on plant foods we are hearing about the wide range of diets available with different experts stating that their diet is best. What’s a wellness-craving human to do? Read more »

Pina Colada Kale

This is a fun way to get more greens. Pina Colada Kale is a blended salad of kale, pineapple and coconut. It’s quick and easy and so good for you.
Kale, about 4 leaves, stalks removed.
1 cup pineapple, fresh or frozen, cut into chunks
1/2 cup coconut milk (fresh, rehydrated from Edward & Son’s Let’s Do Organic Creamed Coconut or canned)
1/2 cup water

In a blender, add the pineapple, coconut and water. Blend until smooth. Add one piece of kale at a time and blend well. Add ice if desired. Pour into a tall glass. Enjoy!

WATCH HOW TO MAKE IT!

9/7/2011 Interviews with Demetria Clark and Karyn Calabrese

Podcast: Play in new window | Download

 

09/7/2011:

Part I – Demetria Clark, Herbal Healing For Children

Demetria Clark started learning about herbal healing at a very young age from friends and mentors she had during her youth and in childhood. She has formally studied and apprenticed with Rosemary Gladstar (in beginner and advanced trainings), apprenticed with Jane Smolnik, studied the Wise Woman Way with Susun Weed and attended workshops given by scores of well-known herbalist from all over the world including David Hoffmann, Christopher Hobbs, David Winston and scores of other amazing teachers. She received her aromatherapy education from the Pacific Institute of Aromatherapy and Jeanne Rose.

Demetria has taught herbal and aromatherapy classes since 1996 and in 1998 founded the Heart of Herbs Herbal School. The school offers Herbal and Aromatherapy Certification Programs. Teaching herbs either in workshop format or an apprenticeship model has allowed Demetria to model her herbal and aromatherapy correspondence classes after the apprenticeship programs.

A graduate of SUNY Empire State College with a BA in Human Services, Demetria has also taken many graduate level college courses in forestry, botany, horticulture, and nutrition. She has also done graduate work at Midwives College of Utah and Open University in the UK, was on faculty at the Midwives College of Utah, and adjunct faculty at NH Community Technical College, where she taught herbal and aromatherapy classes at conferences, and apprenticeships. Demetria has also worked for UMASS Medical School in a research capacity.

She is a member of the Northeast Herbal Association, an organization dedicated to merging ancient traditions of Herbalism and the needs of the modern herbalist, and is also a member of United Plant Savers and the American Herbalist Guild. She has published numerous articles in medical, herbal and parenting journals.

A midwife, doula and trainer, Demetria runs Birth Arts International. She is married and the mother of two boys.

For more information visit www.heartofherbs.com.

LISTEN TO THE INTERVIEW WITH Demetria Clark

 

09/7/2011:

Part II – Karyn Calabrese
Soak Your Nuts

Karyn Calabrese is a successful entrepreneur and popular holistic health expert based in Chicago. At 64 years old she looks nearly a generation younger and enjoys boundless energy and great health. She started on her journey of health after suffering from a host of allergies and ailments as a child. In her 20’s, she adopted a vegetarian diet and began juicing to improve her health. After meeting teachers and raw food pioneers, Anne Wigmore and Viktoras Kulvinskas, Karyn gradually transitioned from vegetarian to vegan to a complete raw vegan diet. For the past 30 years, Karyn has been committed to taking care of her body and helping others to do the same. In addition to a raw diet, she believes in regular detoxification and has developed a program that she has shared with thousands of people over the years and is now available in her debut book, ‘Soak Your Nuts: Cleansing with Karyn.’ Karyn’s business also includes 3 vegan restaurants, a holistic wellness center, and a line of all natural supplements, skin care and makeup. Karyn has enjoyed huge success as a health expert in the local and national media including two appearances on the Oprah Winfrey Show that featured age-defying women. Karyn was awarded the First Annual Raw and Living Foods Golden Branch Award in 2002 for introducing the idea of raw and living foods to the greatest number of people in the mainstream public.
For more information visit karynraw.com. http://karynraw.com/

LISTEN TO THE INTERVIEW WITH Karyn Calabrese

 

LISTEN TO BOTH INTERVIEWS

Green Juice

I can not say enough about the importance of green juice. This is a great way to cram nutrients and super charge the immune system. Many people have asked me how I make green juice. I use a Breville Juice Fountain Elite. The ingredients in my juice vary based on what I find in the market.

green juice
I might use 3-6 stalks of celery, 1/2-1 cucumber (with skin if organic), 5-10 dark green leaves with stalks (can be kale, collards, chard), 1/2-1 whole lemon with the skin, 1 to 2 inches of whole, fresh ginger (with skin). Optional: 2-6 carrots, 1/4-1/2 beet, 1/2 bunch of parsley with stems, 1/4-1/2 onion, 1/2 bunch mint, 1 whole apple (with skin if organic). I also like to take the fiber that is separated from the juice and run it through the juicer 2 or 3 times. You’ll get more juice that way. Broccoli stalks are great too. You can cook the flowery heads separately and juice the stalks, since most people don’t like to eat the stalks. The lemon peel has vitamins and minerals and really smooths out the bitterness of the greens. I love ginger, but the more you add the hotter it will get. Some people like a little onion or raw garlic. I don’t like raw garlic. Here’s an interesting and important point: Many of the wonderful nutrients in the greens are fat soluble so you need to eat a little fat when you eat greens, in juice or salads or whatever. That’s why it’s nice to add a small amount of raw nuts and seeds with the salad. You can munch on a small amount of nuts, like 6 walnut halves when having the juice if you are not having any fat at the same time. If you really don’t like the juice then you can back up and start with a sweeter mix like carrot, apple and ginger and/or lemon. Little by little you can add a leaf or two of kale and get used to the taste. Cucumber and celery are great too, the flavor is very light.

Watch how to make it here:

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