tag:blogger.com,1999:blog-23430984065612838712024-02-18T22:20:30.067-05:00In The RawCulinary delights & healthy insights of a living foods dietEARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-2343098406561283871.post-46089774857285506022010-10-18T13:56:00.004-04:002022-03-26T19:49:49.669-04:00A Fond Farewell<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOusFW07VfAcS6i_MebQ2T5zNNpkhfMl6EDbYYMHNfvnoHTssqWak73cRx3D1XO-QDcTvJ-1nLsWp4llWQms6wnYF0Bn-Knq6b8Ad81MwmteJkEifoQBeCOC3zr_RFnNEtaIi1Qd3uH8P/s1600/SufiDancer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOusFW07VfAcS6i_MebQ2T5zNNpkhfMl6EDbYYMHNfvnoHTssqWak73cRx3D1XO-QDcTvJ-1nLsWp4llWQms6wnYF0Bn-Knq6b8Ad81MwmteJkEifoQBeCOC3zr_RFnNEtaIi1Qd3uH8P/w640-h512/SufiDancer.jpg" width="640" /></a></div><div style="text-align: justify;">I've had what you might call a <i>challenging</i> month here. <br />
<br />
First, I had to wrap my head around the shocking news that a dear friend chose to take his own life. Then I had to make the heart wrenching decision to end another friend's life, with dignity – a four-legged-2,000-pound friend – who'd been with me for more than half of my own life. <br />
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Still grieving my departed friends, another, very-much-alive one, sat me down and broke the news that she has been diagnosed with breast cancer. <br />
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Knock me over with a feather!<br />
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To say that it's felt like my world, and my insides, have been whirling like that Dervish pictured above, would be an understatement.<br />
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But listen, I tell you all this not to have you join me in some oh-woe-is-me pity party. Nope. I share this with you because I have not looked to food for a fix, nor for comfort. <i>I know.</i> Really. Hello? <br />
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If you've been around the block with me a few times, you'll recall how this whole journey into Raw Food Land began. And if you're a recently acquired hitchhiker I've picked up along the way, let me fill you in.<br />
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Two years ago, my life could be summed up like so:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapIuRnDKogjVWpkgtb-4b54CJog_q6ygh4_v-PxZXNOjHBgt7biSaFXjY3u2a1hTJet6Pdu2mP78t4F5_QO8NWXj_Q9UFiq0pJGGOdpbtqJ_TMxwVGrYorliiPqCWXJnyJE0rnLwtSL8U/s1600/1950s.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapIuRnDKogjVWpkgtb-4b54CJog_q6ygh4_v-PxZXNOjHBgt7biSaFXjY3u2a1hTJet6Pdu2mP78t4F5_QO8NWXj_Q9UFiq0pJGGOdpbtqJ_TMxwVGrYorliiPqCWXJnyJE0rnLwtSL8U/w640-h443/1950s.jpg" width="640" /></a></div><div style="text-align: center;"><i><b>Inside me lives a skinny woman crying to get out. </b></i></div><div style="text-align: center;"><i><b>But I can usually shut the bitch up with cookies.</b></i></div><br />
Yup, that would've been me. Only, I didn't just placate her with cookies. Cheeseburgers, French fries, and chocolate shakes were my drugs of choice. I was the Queen of the Drive-Thru Windows, minus the tiara and scepter. And, like any good addict, I had lost the ability to set limits and boundaries for myself.<br />
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See, I was a compulsive eater. I didn't eat in response to signs of hunger. I celebrated with food, mourned with food. I used food for pleasure, for comfort, for reward. I turned to food when I was sad, hurt, angry, bored and lonely. I had forgotten that eating had anything to do with being hungry. Food was the glue that held my life together.<br />
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So a little over two years ago, I set an intention to change my relationship with food and regain my health and vitality. A big goal, yes, but I was morbidly obese, tipping the scales at 300+ pounds, and plagued by a host of chronic ailments. Still, my intention had little to do with the number on the scale. I wanted to find freedom from mindless compulsive eating, whatever my weight. I wanted to begin living a healthier lifestyle that was more in alignment with my core beliefs.<br />
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<b>That Was Then. This Is Now.</b><br />
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I've lost over half of my body weight, and in the process, have found myself. <br />
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I've managed to sort out my intimate, and rather complicated, relationship with food. <br />
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I've found a healthy balance between getting the nutrition my body needs and enjoying my meals mindfully. <br />
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And, I've gotta tell you, eating a plant-based diet, rich in raw living foods, has really helped me do all this. <br />
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Sure, it's easy to forget, as we indulge in a Mocha Frappuccino or inhale a burger in the car, that food is energy and it fills more than our stomachs. It feeds our brains, our hearts and our spirits.<br />
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It really is all connected. When I began to see that my physical hunger was capable of being fulfilled, I could begin to allow that same possibility for my emotional hunger. Once I learned to nourish my body, I discovered that I was spiritually nourished as well. <i>Imagine</i>.<br />
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<b>A Fond Farewell</b><br />
<br />
Ah, the cycle of life...it ebs, and it flows. And sometimes, you get thrown a curve ball, or three. We get shocking news that knocks us off our feet. We have to say goodbye to loved ones who have chosen to move on. <br />
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And, well friends, that's just what I need to do now. After much consideration, I've made the decision to let go of In The Raw. It's served as a wonderful venue to chart my progress, share my journey, and more than a few recipes, along the way. But it's also become increasingly difficult for me to keep up and has begun to feel more like a burden and just one more item on my ever-growing Things-To-Do list (an item that keeps getting pushed to the bottom of the list). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjGO4YGxe6jbR_EcTqzuOTT8rhpaoSt_aNjh45Bj18ar8MKNiiiu1rsCjSfK9qVvK-2xkP6Eq7Xq1SSkWQRAreYviXkOIHwPGSpppRdlIH9WSL4ODBVdesNGGqYQWjmcUe2GbG9gm8aru/s1600/Laughing-Buddha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjGO4YGxe6jbR_EcTqzuOTT8rhpaoSt_aNjh45Bj18ar8MKNiiiu1rsCjSfK9qVvK-2xkP6Eq7Xq1SSkWQRAreYviXkOIHwPGSpppRdlIH9WSL4ODBVdesNGGqYQWjmcUe2GbG9gm8aru/w640-h480/Laughing-Buddha.jpg" width="640" /></a></div><div style="text-align: center;"><i><b>We're here for joy. If it's not fun, don't do it.</b></i></div><br />
I had someone recently refer to me as "a leader in the raw food community." I dunno, I never thought myself an authority on anything. I was just a voice in the crowd. But I've witnessed too many folks in the community who've just abandoned their blogs, stopped updating, without so much as a goodbye. And I didn't want to do the same.<br />
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So before taking my leave, if there's any last wisdom to be gleaned from my journey that I might impart to you, dear readers, it would be this:<br />
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Take time each day to tune into your physical body and ask it what it needs. Treat it as a dear friend, rather than your worst enemy, and just as you will find with human beings, you'll receive far more cooperation from that which you love, than that which you hate. Your bodies have an intelligence all their own that if you listen, will tell you exactly what you need on any given day.<br />
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Nurture yourself in the same way that you nurture others and bless everything you put into your body to provide you with the nourishment that you need to maintain your health and well being.<br />
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Love both the food you eat and the Earth it comes from. <br />
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I have loved being a part of your life. Thank you for being a part of mine.<br />
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<div style="text-align: center;"><span style="font-size: large;">xoxo!</span> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/363/D81DD553567C24E5AAA71C96B2F1A8AE.png" style="background: none 0% 0% repeat scroll transparent; border: 0pt none;" /></a></div></div><br />
UPDATE: Yikes, my Inbox overfloweth! Yes, I will leave the site up so you will still have access to all of the articles + recipes. Please, enjoy and share.EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-47591065113423422012010-10-08T11:01:00.003-04:002022-03-31T18:03:50.110-04:00Change Of Season, Change Of Diet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dCTH1DcQNNZpauNhRv0dBoHVTp3cTw0GNAGITYdQu9llwsiF5xOKvoKJMi-Cmr3nDMVLu7UtwVutR_7psQNA4FjPtWa5N2WNNGh1gRwLuJ-Q955Cx3nPTnrSRH_pDaQcBbZFssMn4YLE/s1600/kabocha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dCTH1DcQNNZpauNhRv0dBoHVTp3cTw0GNAGITYdQu9llwsiF5xOKvoKJMi-Cmr3nDMVLu7UtwVutR_7psQNA4FjPtWa5N2WNNGh1gRwLuJ-Q955Cx3nPTnrSRH_pDaQcBbZFssMn4YLE/w640-h544/kabocha.jpg" width="640" /></a></div><div style="text-align: justify;">Wow, page views for my <a href="http://earthmother-intheraw.blogspot.com/p/harvest-inspired-autumn-recipes.html">Harvest-Inspired Autumn Recipes</a> have been off the charts this week. It makes me happy to know that they're being shared with folks on Twitter and Facebook too. Enjoy!</div><br />
<div style="color: #38761d; text-align: center;">-:¦:- * -:¦:- * -:¦:- * -:¦:- * -:¦:- * -:¦:- * -:¦:- * -:¦:- </div><div style="text-align: justify;"><br />
Autumn marches on. The days have become shorter (sigh), leaves are turning gold and red, and the air is noticeably chillier. No sign of frost yet, thank goodness. My beloved backyard garden continues to keep me well fed with fresh seasonal produce.<br />
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This week the garden gnomes gifted me with another variety of <a href="http://earthmother-intheraw.blogspot.com/2010/10/belly-cravings-its-soup-weather.html">squash</a>. That big guy up top is a kabocha (<i>kuh-boh-cha</i>), also known as Japanese pumpkin. I had never eaten kabocha prior to last year, but, oh my, it was love at first bite. Its intense yellow-orange flesh is surprisingly sweet and slightly nutty, a perfect addition to round out a hearty stew. <br />
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It's around this time of year when I begin adding cooked foods into my diet. During the hot humid days of summer, I have no desire to consume anything heavy or cooked. I walk out the back door and <a href="http://earthmother-intheraw.blogspot.com/2010/07/juicing-garden.html">juice my garden</a> each morning, enjoy large meal-sized salads of just-picked veggies, or mono-meals of ripe, juicy melon.<br />
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But, taking cues from my own body, when the temperatures start to plummet and days shorten, cooked grains, legumes and veggies beckon. That's really how I prefer to eat: fresh, local, in season, and listening to the innate wisdom of my body.<br />
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With my kabocha as inspiration, I incorporated garden-fresh <a href="http://earthmother-intheraw.blogspot.com/2010/09/lets-get-pickled-fermented-heirlooms.html">heirloom tomatoes</a>, some local organic sweet corn I had in the freezer, and black-eyed peas into an Indian-flavor stew. In addition to their high protein content, black-eyed peas are an excellent source of potassium and iron — a great choice if you are vegan!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxxcjv8sgIlzpjOLRpvdPn-2llh9AEBBFiSbsipen5mxxnk1nLDOv48AR6VWHH-0z2L6spu6K0YGpPnjeHpgUbfeH0JCAoakCBAx7TZpUGwGoOzJCfx40l-HzsDVRbfH9pc6We0Gtq_Cv/s1600/kabocha+stew.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxxcjv8sgIlzpjOLRpvdPn-2llh9AEBBFiSbsipen5mxxnk1nLDOv48AR6VWHH-0z2L6spu6K0YGpPnjeHpgUbfeH0JCAoakCBAx7TZpUGwGoOzJCfx40l-HzsDVRbfH9pc6We0Gtq_Cv/w640-h440/kabocha+stew.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><b>Curried Kabocha Stew</b></div><div style="text-align: justify;"><i>1 1/2 C black eyed peas<br />
2 Tbsp <a href="https://amzn.to/3urfmSq" target="_blank">cold pressed extra-virgin olive oil</a><br />
1 onion, thinly sliced<br />
2 garlic cloves, crushed<br />
1 tsp curry powder<br />
1/2 tsp turmeric, ground<br />
1 kabocha squash, peeled and cubed<br />
1 red bell pepper, sliced<br />
1 bay leaf<br />
3 tomatoes, chopped<br />
1 C corn kernels<br />
1 1/4 C <a href="https://amzn.to/3tJRnim" target="_blank">vegetable broth</a></i><br />
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1. Place the black-eyed peas into a large bowl or stockpot and submerge in cold water. Allow to soak overnight. The next day, up to 90 percent of the indigestible sugars that cause gas will have dissolved into the soaking water. No toots!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCrRvlXSn5_gYwlcrYiCF8NM9bd24vVhr9mEwHLjrtkhgCVXg493KrzNLZijdUDZSkBYubP2jHFJ3p_w_7XhxzAhl-zgabSyAC-wPal9iUNo0pU3y26lQNZjDCHPwzMQpXpBXxW_iqhOp/s1600/BlushingFace.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCrRvlXSn5_gYwlcrYiCF8NM9bd24vVhr9mEwHLjrtkhgCVXg493KrzNLZijdUDZSkBYubP2jHFJ3p_w_7XhxzAhl-zgabSyAC-wPal9iUNo0pU3y26lQNZjDCHPwzMQpXpBXxW_iqhOp/s1600/BlushingFace.jpg" /></a></div><br />
<div style="text-align: justify;">2. After thoroughly rinsing and draining, add the black-eyed peas to a large saucepan. Cover with water and bring to a boil over high heat.<br />
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3. Reduce heat and simmer, covered, until peas are soft when pierced with a fork, about 15-20 minutes. Drain in a colander and set aside. (NOTE: if you like your beans mushy – I do not – you'll need to cook them longer.)<br />
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4. Heat the oil in a large saucepan and soften the onion and garlic in olive oil for 2-3 minutes, then stir in the curry powder and turmeric.<br />
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5. Add the kabocha, bell pepper and bay leaf. Cover and cook for 5 minutes. <br />
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6. Stir in the tomatoes, corn kernels, black-eyed peas, and vegetable broth. Cover and simmer an additional 5-10 minutes.<br />
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Serve warm with a <a href="http://earthmother-intheraw.blogspot.com/2010/07/when-is-fruit-not-fruit-when-its-fig.html">favorite salad</a>. Enjoy!<br />
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<i><b>Do you find that your diet changes with the seasons? How do you prefer to eat when the weather is cooler?</b></i></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-15418220148617713012010-10-01T12:34:00.004-04:002022-03-31T18:04:12.123-04:00Belly Cravings: It's Soup Weather!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxsOY53Yen3O0zOnoQPRvhKxUrqoGJH8CVVI_KGE576136ICTbOliLeltlvCk4QHQd8U3i5LwRR-q2H8uFQGHCjaR6byQ5UENPpDC7ylJlmb7AvTDuaZSofNcjyLVjwjAjgxff-9dfImF/s1600/Butternut+Squash.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxsOY53Yen3O0zOnoQPRvhKxUrqoGJH8CVVI_KGE576136ICTbOliLeltlvCk4QHQd8U3i5LwRR-q2H8uFQGHCjaR6byQ5UENPpDC7ylJlmb7AvTDuaZSofNcjyLVjwjAjgxff-9dfImF/w640-h477/Butternut+Squash.jpg" width="640" /></a></div>
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The air is crisp and cool. The glorious fall colors have arrived. A kaleidoscope of beauty is everywhere you look, making even mundane daily errands a thing of joy. This is simply my favorite time of year!<br />
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And I know all too well, just as autumn arrives here in the blink of an eye, it exits just as quickly. Sadly, it's by far our shortest season so I'm relishing each and every moment. I've been enjoying long hikes in the woods, roller blading through the park, and harvesting seasonal veggies from the garden.<br />
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Yup, my backyard garden is still in full swing with squash, cauliflower, chard, cabbage, carrots, leeks, <a href="http://earthmother-intheraw.blogspot.com/2008/10/5-simple-raw-pumpkin-recipes.html">pumpkin</a>, and kale. Late season fruits and veggies grace the fall table with color and variety. That beauty up top is a butternut squash, one of my favorites because of its sweet, full flavor. <br />
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There are over 25 species of pumpkin and squash, some of which have been cultivated for 9,000 years. All varieties are rich in beta-carotene and contain ample amounts of vitamin C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5qgnrnto77WxUHvhk1nQMilXMQHSoKURXrCOF5eDCXRJt_1D4MkLhUppliyApYbIM26zUSsiEZ31VAQbJ1Av_w6XgizjsnNaKpuRP7G5Qzlp8UNDaw8jgmsSeG4_x7NSzWUedKqksyGY/s1600/squash+seeds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5qgnrnto77WxUHvhk1nQMilXMQHSoKURXrCOF5eDCXRJt_1D4MkLhUppliyApYbIM26zUSsiEZ31VAQbJ1Av_w6XgizjsnNaKpuRP7G5Qzlp8UNDaw8jgmsSeG4_x7NSzWUedKqksyGY/w640-h426/squash+seeds.jpg" width="640" /></a></div>
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A landslide of <a href="http://earthmother-intheraw.blogspot.com/2008/10/i-love-you-bushel-and-peck.html">apples</a> and pears also appear mid-September and don’t let up until winter. I recently made a trip to one of the local orchards, and came home with a nice fragrant selection of both sweet and tart varieties.<br />
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I don't know about you, but something happens internally for me when autumn arrives. As if on cue, my belly says, "soup, please!" And that's when the wheels started turning: "Hmmm, butternut squash + apples + pears...sounds like soup to me." <br />
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So here's two different recipes for you to try, one savory, one sweet. I'll list the ingredients separately, but you can follow the same preparation instructions for both. Super simple and oh-so good. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzi232i7KYqMRr5aKUOv7JJFdEAQObpkn_S56bhlruvLrf77Th222tDZdtLsnVSUyqd4TD2k-UXe6JWJU5yqJVFBgw26IvuVlEy6VirQLVQseI6Iy3LstyKjlLEP-CKuOGc3IL1YN5VGG/s1600/butternut+soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzi232i7KYqMRr5aKUOv7JJFdEAQObpkn_S56bhlruvLrf77Th222tDZdtLsnVSUyqd4TD2k-UXe6JWJU5yqJVFBgw26IvuVlEy6VirQLVQseI6Iy3LstyKjlLEP-CKuOGc3IL1YN5VGG/w640-h482/butternut+soup.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
<b>Butternut Pear Soup</b><br />
<i>1 large butternut squash, peeled, seeded and diced<br />
2 carrots, cut into medallions<br />
2 leeks, cleaned well and sliced<br />
2 Bosc pears, cored and cut into 1-inch pieces<br />
2 Tbsp cold pressed extra-virgin olive oil <br />
6 C <a href="https://amzn.to/3tJRnim" target="_blank">vegetable broth</a><br />
1 sprig fresh thyme<br />
1-inch ginger root, grated<br />
<a href="https://amzn.to/3qzxsAD" target="_blank">coarse sea salt</a> and freshly ground black pepper to taste</i><br />
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<b>Butternut Apple Soup</b><br />
<i>1 large butternut squash, peeled, seeded and diced<br />
2 Honeycrisp apples, cored and cut into 1-inch pieces<br />
2 C coconut milk (meat + water of 1 young coconut, blended)<br />
2 Tbsp local raw honey (can substitute <a href="https://amzn.to/36RUKL6" target="_blank">agave nectar</a>)<br />
½ tsp nutmeg<br />
½ tsp allspice<br />
½ tsp cinnamon</i><br />
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<b>Preparation:</b><br />
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1. With a large <a href="https://amzn.to/3Lmodf9" target="_blank">heavy knife</a>, cut the squash in half lengthwise through the stem and remove the seeds.<br />
2. Peel the rind from the squash with a <a href="https://amzn.to/3qzD8ur" target="_blank">vegetable peeler</a>, and cut into small pieces.<br />
3. Prepare the rest of your ingredients and set aside. <br />
4. Using either a high-powered blender or a food processor, add liquids first, followed by the squash and remaining ingredients. Process until the mixture is smooth and creamy.<br />
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If you do use a high-powered blender, you can continue blending until the soup warms. No <a href="https://amzn.to/3wFuMVT" target="_blank">Vitamix</a>? No problem. Invest in a double boiler. It's great for warming foods slowly. Just stir often and don't let the soup boil – if you can stick your finger in without getting scalded, you're good to go. You could also pour your soup into a glass mason jar with a lid and submerge the jar in a bath of hot water to warm it up.<br />
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Serve in pre-warmed bowls and pair with a nice salad.<br />
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Looking for more seasonal recipes? I've compiled all of my <a href="http://earthmother-intheraw.blogspot.com/p/harvest-inspired-autumn-recipes.html">Harvest-Inspired Autumn Recipes </a>for you. Check them out and enjoy!<br />
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<i><b>Tell me, when the weather gets cooler, what kind of food does your belly crave? </b></i></div>
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EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-46129079742473595402010-09-16T13:01:00.003-04:002022-03-31T18:04:35.497-04:00Review: Rawmazing Desserts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjId3Y9j0fH7SwZSRIMKHPRcrvlWcE9nkJ78_Jg2WXZ8bVTy79h1hVHPEoFkr6ZmhofayySua0Ewoxc5w0Ry3WpdkLO7gtMTJp1St0RfAMjpIl4xSBwjgXUZkijrVI2lhBb2ScaUoK2W4ut/s1600/COVER.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjId3Y9j0fH7SwZSRIMKHPRcrvlWcE9nkJ78_Jg2WXZ8bVTy79h1hVHPEoFkr6ZmhofayySua0Ewoxc5w0Ry3WpdkLO7gtMTJp1St0RfAMjpIl4xSBwjgXUZkijrVI2lhBb2ScaUoK2W4ut/w509-h640/COVER.jpg" width="509" /></a></div><div style="text-align: justify;">I love curling up with a good book and I've read many that have left me hungry for more. But this was a first: from page one, I was <i>drooling</i>. And I mean that in all seriousness. My taste buds kicked into overdrive. Susan Powers' stunning photographs have that effect on people. If you've ever visited her website <a href="http://www.rawmazing.com/" target="_blank">Rawmazing</a>, how often have you had to restrain yourself from licking the computer screen? Be honest now.<br />
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With each turn of the page, her newly released book <i><a href="https://amzn.to/3uwjOiP" target="_blank">Rawmazing Desserts</a></i><img alt="" border="0" class="ayjnhalpjogfwkwfkkrt ayjnhalpjogfwkwfkkrt" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1453684808" style="border: medium none; margin: 0px; padding: 0px;" width="1" /> will no doubt have you salivating too. Every recipe is accompanied by a colorful, full-page photo. No shortage on eye candy here. No shortage of mouth candy either. In fact, there's even a section on Confections. Can I interest you in a Hazelnut Mint Truffle? Perhaps some Cacao Walnut Fudge? <i>Oh yeah</i>.<br />
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Other sections are devoted to Breads & Biscotti, Cookies, Cakes & Cupcakes, Custards & Mousses, Pies & Tarts, and Ice Cream, Sorbet & Frozen Treats. Ooooh, just writing that makes me giddy. <br />
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Sprinkled throughout the book are Susan's fabulous tips and tricks on storage and storage containers; soaking and "toasting" nuts; dehydrating; and using raw oat flour and flaked oats in recipes. She shares what's stocked in her pantry, and what "magic" pans she uses for her gorgeous tarts and cheesecakes. <br />
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And, <i>hello</i>, let's talk cheesecake for a minute. I consider myself a connoisseur. Susan's Orange Chocolate Cheesecake rivals any New York-style cheesecake I've had – creamy, smooth, rich, and absolutely delicious. You'll find no white sugar, white flour, eggs, cream or butter here. All of Susan's desserts are vegan, dairy free and gluten free. No bloating, no guilt, no sugar-induced lethargy. <br />
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<i>Rawmazing</i>, indeed. How can something made from just fruits, nuts and agave nectar look and taste so freaking good? <i>That</i> is Susan's gift and what makes her a master chef in my opinion. <br />
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In <i><a href="https://amzn.to/3uzrSiI" target="_blank">Rawmazing Desserts</a></i><img alt="" border="0" class="ayjnhalpjogfwkwfkkrt ayjnhalpjogfwkwfkkrt" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1453684808" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, you'll find over 40 recipes that look so much like their traditional counterparts, I challenge you to tell the difference. Now, have a bite. They taste even better. You'll be shaking your head and thinking, "This cannot be raw vegan" even though you just followed her easy-to-prepare instructions to the letter. <br />
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Did you catch that? <i>Easy to prepare</i>. For real. Not a lot of fuss here. Maybe a dozen or so recipes require a dehydrator. That's it. <br />
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So my large Hungarian clan gathered for dinner on Sunday. I decided to bring Susan's White/Dark Chocolate Raspberry Torte to share. Magyars love a good torte. This one is so easy (no dehydration required) and absolutely beautiful to behold. <br />
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Eldest Brother: <i>"Ohmygod, this is fantastic!" </i><br />
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{ People with very full mouths agreeing with sounds of, "Mmmmm." }<br />
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Mother: <i>"This tastes like Lucy used to make. Where'd you buy this?"</i><br />
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{ Note: Lucy was the Hungarian baker in the "old" neighborhood. }<br />
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Me: <i>"I made it! It's raw vegan. No sugar. No dairy. No baking."</i><br />
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"No way!" exclaims my Hungarian clan in unison.<br />
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There you go. If you can fool these folks, you can fool anyone. Buh-lieve me, there are no harsher critics to be found. <br />
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Treat yourself, your family, your friends. <i><a href="https://amzn.to/3uzrSiI" target="_blank">Rawmazing Desserts</a><img alt="" border="0" class="ayjnhalpjogfwkwfkkrt ayjnhalpjogfwkwfkkrt" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1453684808" style="border: medium none; margin: 0px; padding: 0px;" width="1" /></i>. I can't think of a more appropriate title. </div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-11046885993617019502010-09-10T16:36:00.002-04:002022-03-31T18:04:54.533-04:00Let's Get Pickled: Fermented Heirlooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_u17p0mKrF4IxV_mAMpm4h3uXZ0znz6Y_E3skUQ7uvrw_gHXE1lCvBa4I88TG3TXSrB7rtGCPdtvYIf-6CHaEr2_o-P5agaYhpUmj-S39dOMZfgamxpY3YnsoNPVYv7egrOJFFwbkWSK/s1600/heirlooms.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_u17p0mKrF4IxV_mAMpm4h3uXZ0znz6Y_E3skUQ7uvrw_gHXE1lCvBa4I88TG3TXSrB7rtGCPdtvYIf-6CHaEr2_o-P5agaYhpUmj-S39dOMZfgamxpY3YnsoNPVYv7egrOJFFwbkWSK/w640-h408/heirlooms.jpg" width="640" /></a></div><div style="text-align: justify;">Here in the States, Labor Day marked the unofficial end of summer. As if on cue, the temperature plummeted 20 degrees overnight. Buh-lieve me, after enduring 3+ months of seemingly endless 90-degree days, this is SUCH a welcomed relief. { someone please remind me of this in a few short months when the blizzard is raging outside my window }<br />
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So yes, autumn is in the air. My garden, however, never got the memo. It's still going gangbusters. Check out those gorgeous heirloom tomatoes up there<span style="font-size: x-large;">☝</span>. I've been gorging on them for weeks now in salads, soups and salsas. I've loaded up my friends, family and neighbors. My plants are still full. What's a gardener to do? Start pickling!<br />
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<i><b>Wait. What's an heirloom tomato anyway?</b></i><br />
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Short answer: Fan-freakin-tastic! Seriously, the best, most flavorful tomato you'll ever taste.<br />
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Longer answer: An heirloom tomato (or any heirloom plant) is one that is open-pollinated and grown in an earlier era. Usually that means a plant that originated prior to the advent of hybridization in 1951. Some heirlooms are hundreds of years old. And when I say "plant," I actually mean "seed."<br />
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Listen, a year ago, I didn't even know tomatoes came in so many varieties – 77, in every color, size, and flavor imaginable! Now, I'm totally hooked and I'm thinking, next year, I want to put in a garden of solely heirloom veggies.<br />
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Fab article you should check out on <a href="https://www.ecowatch.com/why-you-should-grow-heirloom-seeds-1882023137.html" target="_blank">Why You Should Grow Heirloom Seeds</a>. To help preserve garden biodiversity, join the <a href="https://www.seedsavers.org/" target="_blank">Seed Savers Exchange</a>. Its catalog will blow you away.</div><br />
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<div style="text-align: justify;">Okay, back to the pickling adventures. I picked up <a href="https://amzn.to/3LjJc28" target="_blank">The Joy of Pickling</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1558323759" style="border: medium none; margin: 0px; padding: 0px;" width="1" /> on a whim one day this summer, and I am loooooooving it. So much fun! Over 250 recipes. Who knew? Not I, that's for sure. <br />
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I adore <a href="http://earthmother-intheraw.blogspot.com/2009/05/how-to-make-raw-cultured-vegetables.html">raw cultured veggies</a>, not only because they taste so darn good, but because they're a terrific way to add valuable probiotics and enzymes to your body, which help stamp out Candida, boost your immune system and curb your cravings for sweets.<br />
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I've used cabbage, cucumbers, peppers, beets, zucchini and summer squash – all from my lil' backyard garden! But today, I want to share my tomatoes with you. And when you see how super-duper easy it is, you'll want to get pickled too. *wink*<br />
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You can use any size jar you please and adjust the recipe accordingly. I do recommend you use a non-reactive container though – don't want any funky chemical reaction happening during the fermentation process. I like <a href="https://amzn.to/3JVQPeA" target="_blank">glass</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B001D9C2VC" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, but ceramic crocks work nicely too.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQc7oSZmP2bX9EyCwAEVGV8hW5rtTp3x1ivrmcao8D4XZna4nVSTXfXUox5PmAemDLZmaCS0B3cZcCW_TVHT7zkWXlaOlYSkBIcpIhqYEaL9DYd8zXfl6BVFPmMQIfydaNeg8UkZ-DdHp0/s1600/tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQc7oSZmP2bX9EyCwAEVGV8hW5rtTp3x1ivrmcao8D4XZna4nVSTXfXUox5PmAemDLZmaCS0B3cZcCW_TVHT7zkWXlaOlYSkBIcpIhqYEaL9DYd8zXfl6BVFPmMQIfydaNeg8UkZ-DdHp0/w640-h429/tomatoes.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><b>Pickled Heirloom Tomatoes</b><br />
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<i>heirloom tomatoes (mixed varieties, including green and cherry tomatoes)<br />
5 garlic cloves, peeled and sliced<br />
1 small red onion, thinly sliced<br />
5 fresh basil leaves, whole<br />
4 fresh oregano leaves, rough chopped<br />
1 Tbsp <a href="https://amzn.to/3Nri0A6" target="_blank">sea salt</a> per cup of filtered water<br />
1 Tbsp fresh lemon or lime juice</i><br />
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Slice your tomatoes into 1/4 inch rounds. You can leave some of the cherry tomatoes whole if you like. Tightly pack your jar with tomatoes, onions and herbs until roughly 3/4 full.<br />
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Dissolve sea salt in water to create a brine solution. Stir in lemon or lime juice (this keeps the tomatoes from becoming too mushy during the fermentation process).<br />
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Pour the liquid into the jar, covering the tomatoes and herbs. Add more cold water if necessary. Leave about an inch at the top.<br />
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Put the lid on the jar and leave on your counter undisturbed for about 7 days or until naturally pickled by fermentation. Refrigerate after opening. <br />
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<i><b>Little to no patience?</b></i><br />
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If waiting seven days seems like an eternity, you can always use the speedy method like I did with my <a href="http://earthmother-intheraw.blogspot.com/2010/07/how-to-make-icebox-pickles.html">Icebox Pickles</a>. In this case, you'll want to use <a href="https://amzn.to/3JI14mF" target="_blank">raw cider vinegar</a> and refrigerate overnight. <br />
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Like to spice things up a bit? Add a couple of jalapeño peppers to your jar. Ooooh, yeah!</div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-22779133463311648762010-09-03T12:52:00.003-04:002022-03-28T16:19:45.074-04:00Flying Free From Compulsive Eating<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf7tO9nlfQlt1kMr8b8AveKxXSPCjcp6hKWB0wKK1S4Zl9m97yFHOg1pnB8-gYAyI6aTO3EPR9sPRL5r39fkc_RtbC24VVHW4q4eLSS8BXUh9nhDulbqTWpgl3FGIAtbPu0q_befPg2Z9/s1600/birds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf7tO9nlfQlt1kMr8b8AveKxXSPCjcp6hKWB0wKK1S4Zl9m97yFHOg1pnB8-gYAyI6aTO3EPR9sPRL5r39fkc_RtbC24VVHW4q4eLSS8BXUh9nhDulbqTWpgl3FGIAtbPu0q_befPg2Z9/w640-h480/birds.jpg" width="640" /></a></div><div style="text-align: justify;">I've shared before that despite having been morbidly obese, my initial journey into the land of raw and living foods had little to do with dieting or weight loss. I knew that my excess weight was merely a symptom of overeating, and that my overeating was indicative of my complicated and out-of-whack relationship with food.<br />
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Adopting a raw foods lifestyle, for me, was all about <a href="http://earthmother-intheraw.blogspot.com/2009/06/changing-my-relationship-with-food.html">Changing My Relationship With Food</a>. <br />
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Did it happen right away? Heck no. Just as my body did not grow to 300 pounds overnight, I didn't just wake up one day and adopt the classic behavior and thought patterns of someone who eats compulsively and to excess. That stage was set when I was still a toddler (yes!) and simply became more convoluted over the years.<br />
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So, the <i>intention</i> to find freedom from mindless eating was what propelled me to begin my transition toward a primarily raw plant-based diet. If that's something you've been thinking about or struggling with yourself, you can read my <a href="http://earthmother-intheraw.blogspot.com/2010/01/15-tips-to-transition-to-raw-foods.html">15 Tips To Transition To A Raw Foods Lifestyle</a>.<br />
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But what I wanted to address today, and what <i>preceded</i> my intention to change my relationship with food, was first recognizing that I was in fact a compulsive overeater. <br />
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Now you can laugh and think, "Helloooo, you were tipping the scales at over 300 pounds! Of course you were a compulsive overeater." <br />
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Well, I've got news for you: I was exhibiting classic compulsive behaviors when I weighed just 115 pounds, had a body that could stop traffic, and no one, I mean <i>no one</i>, would have guessed to look at me. I was able to fool everyone, including myself.<br />
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Early on in my foray into raw foods, I read a book that resonated deeply with me. I recognized a kindred spirit in Angela Stokes-Monarch, who succeeded in transforming her own relationship with food and shed 160 pounds in the process. <br />
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I was recently reminded of her beautiful and thought-provoking book, <i><a href="https://amzn.to/3qDxvLL" target="_blank">Raw Emotions</a></i>, when she included an excerpt in her most recent newsletter. I'd like to share a portion of that with you now in hopes that it may shed some light on your own eating history and how you relate to food:<br />
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<i><b>Do Any of These Sound Familiar?</b></i><br />
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<span style="color: red;">☑</span> <i>I am overweight or obese. (Many overeaters are either overweight or obese. However, not all overeaters carry signs of their addiction so visibly. Some may be a standard weight for their size, yet still have compulsive issues with food.)</i><br />
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<span style="color: red;">☑</span> <i>A great deal of my time and energy is directed towards food. I find it difficult to be present with people or concentrate on activities because my thoughts are preoccupied with food.</i><br />
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<span style="color: red;">☑</span> <i>I eat in secret, binge-eat, fluctuate between bingeing and deprivation, eat when I’m not hungry, hide food wrappers, am dishonest about what I’ve eaten, find I start eating and feel like "I just can’t stop."</i><br />
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<span style="color: red;">☑</span> <i>I eat moderately in front of others, then "make up for it" in private with binges, especially on refined sugars and processed starches – ice cream, cakes, cookies, chips, etc.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0daTrdWoeyFXuO6FA26dtFDEKsZqnMM-Pu9MkjWPoxgpBzwgsURXJEY-xt7FMv7uokeVNXNkQDdfvDbWHoCRYNJeGnFNOu461Zrna7jap8oB_FAagy_GDpOFzoqTutNfo7dDsH5P_88s/s1600/diet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0daTrdWoeyFXuO6FA26dtFDEKsZqnMM-Pu9MkjWPoxgpBzwgsURXJEY-xt7FMv7uokeVNXNkQDdfvDbWHoCRYNJeGnFNOu461Zrna7jap8oB_FAagy_GDpOFzoqTutNfo7dDsH5P_88s/w467-h640/diet.jpg" width="467" /></a></div><br />
<span style="color: red;">☑</span> <i>I feel compelled to eat everything available. I do not want to "waste" anything, so I eat everything on my plate, often picking scraps/leftovers from fellow diners too.</i><br />
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<span style="color: red;">☑</span> <i>When I eat, my mood changes perceptibly – I use food for comfort, to pacify myself, deal with stress, reward myself, celebrate and so on. During and afterward, I might feel guilt, shame, remorse, fear, self-disgust and more.</i><br />
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<span style="color: red;">☑</span> <i>I live in a crazy internal landscape where an obsession with slimness and body image exists in constant battle with the compulsion to eat. I typically look for a solution in endless cycles of dieting and weigh myself frequently.</i><br />
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<span style="color: red;">☑</span> <i>I might be very particular and rigid, almost ritualistic, about the circumstances in which I want to eat. I may get upset and angry if the situation doesn’t seem to fit my ideal. (This is not to be confused with having simple preferences, such as blessing food before eating. The pattern described above tends to be more specific and uncompromising, indicating a strong attachment to eating habits.)</i><br />
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Just as Angela shares in her book, when I first saw a similar list as this one, I can remember thinking to myself, "You mean other people <i>don't</i> do these things?" Yup, I identified with just about every trait.<br />
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Listen, just like alcoholism, or any addiction for that matter, disordered eating is a self-diagnosed ailment and one chiefly ignored in our society. { Don't even get me started on the multi-billion dollar diet industry! } Ultimately, you're the only one who can determine if you have an unbalanced relationship with food. <br />
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You may not want to hear it, but I can tell you from firsthand experience: it is SO not about the food, or the weight.<br />
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If you recognize yourself in that list up there, I'd highly recommend you get a copy and delve into <i><a href="https://amzn.to/3qDxvLL" target="_blank">Raw Emotions</a></i>. Angela goes beyond the physical, to examine the emotional and spiritual factors that contribute to our eating patterns.<br />
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Imagine how different your life would be if you, too, could find the freedom to fly free from mindless compulsive eating.</div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-73508278035952045442010-08-31T14:38:00.003-04:002022-03-31T18:05:34.507-04:00Harvesting Purple: Beans + Eggplant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGzSYOeS-Uqi6wy22pyML-eLWaecO4OWiBwB6VoeKFRYkqwNo_fvO_wocpGHUpaCKwQ1u6n1zSzEjV52UY6NF2SkCJjcx2_UXvAcVIADeNr6DZd7uxVoXYz0ay4lsJvT1N9I2iW0ySnyj/s1600/wildflowers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGzSYOeS-Uqi6wy22pyML-eLWaecO4OWiBwB6VoeKFRYkqwNo_fvO_wocpGHUpaCKwQ1u6n1zSzEjV52UY6NF2SkCJjcx2_UXvAcVIADeNr6DZd7uxVoXYz0ay4lsJvT1N9I2iW0ySnyj/w640-h480/wildflowers.jpg" width="640" /></a></div><div style="text-align: justify;">The kids are back to school and summer's winding down, although you wouldn't know it here. Temperatures have climbed back into the 90s and I've got a garden that just won't quit. <br />
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Some veggies, like dark leafy greens, I planted because I love and they're a daily staple of my diet. Others I planted, well, for their color. Yes, long before singing dinosaurs and Steven Spielberg made it popular, I've been a fan of the color purple. I look fabulous in it, and I like to eat it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcfxWb5v7O0fpp97uJsUbrm31_FXIPsoWv3P40RpAZHgg3ST3EebsY8slqamNuOj3JWhkDMlyNY53hRcHtfaxe5u_GSY_VD7AoPCW0EuGc7jjxyhPfw5TPGfq966Nv9UrL94Bx4Rz59HY/s1600/beans.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcfxWb5v7O0fpp97uJsUbrm31_FXIPsoWv3P40RpAZHgg3ST3EebsY8slqamNuOj3JWhkDMlyNY53hRcHtfaxe5u_GSY_VD7AoPCW0EuGc7jjxyhPfw5TPGfq966Nv9UrL94Bx4Rz59HY/w640-h424/beans.JPG" width="640" /></a></div><br />
Just look at those <i>Royal Burgundy</i> beauties. Gorgeous! I've been enjoying them fresh-picked, as is. Mmm, so good. Much more flavorful than any "green" bean. <br />
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So, what gives 'em their vibrant color? <i>Anthocyanins</i>, the same thing you'll find in <a href="http://earthmother-intheraw.blogspot.com/2010/08/elderberry-peoples-medicine-chest.html">elderberries</a>, <a href="http://earthmother-intheraw.blogspot.com/2009/08/lets-go-wild-for-blackberries.html">blackberries</a>, <a href="http://earthmother-intheraw.blogspot.com/2010/06/ooooooh-baby-its-blueberry-season.html">blueberries</a>, and <a href="http://earthmother-intheraw.blogspot.com/2009/09/fall-is-in-air-so-are-concord-grapes.html">grapes</a>. Those are some mighty powerful antioxidants, so eat up and enjoy!<br />
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I had some guests over the weekend and wanted to include a side dish for our alfresco dinner on the back deck. Here's what I did:<br />
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<b>Garlic Garden Beans</b><br />
<br />
<i>6-8 C filtered water </i><br />
<i>2 pounds fresh beans, stem snapped off </i><br />
<i>4 cloves garlic, pressed </i><br />
<i>1/4 C <a href="https://amzn.to/3uvKoJ1" target="_blank">extra-virgin olive oil</a></i><br />
<i>3 Tbsp <a href="https://amzn.to/3iC3APJ" target="_blank">tamari</a> </i><br />
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1. Boil water and allow to cool slightly. Place beans in a deep bowl and pour enough hot water to cover. Allow to sit 2 minutes. Drain and rinse.<br />
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2. Return to bowl and toss with prepared mixture of garlic, olive oil and tamari. Plate and serve.<br />
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Okay, here's a little science lesson for you: Remember those anthocyanins I mentioned? Well, they change color with acidity levels. Heat dilutes the acidity of the cell sap and causes a decomposition of anthocyanin. Less anthocyanin means less purple. <br />
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Now, I didn't boil or steam my beans which would have resulted in them turning from purple to green, but submersing them in the hot water for even two minutes, caused my Royal Burgundy beans to transform into a lovely shade of lavender. Magic!<br />
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<div style="color: purple; text-align: center;"><b><i>❧❀❧ </i></b></div><div style="text-align: center;"><b><i>I have seen women looking at jewelry ads with a misty eye and one hand resting on the heart, </i></b></div><div style="text-align: center;"><b><i>and I only know what they’re feeling </i></b></div><div style="text-align: center;"><b><i>because that’s how I read the seed catalogs in January. </i></b></div><div style="text-align: center;"><b>~ Barbara Kingsolver</b></div><div style="text-align: center;"><b><i><a href="https://amzn.to/36uFWSJ" target="_blank">Animal, Vegetable, Miracle: A Year of Food Life</a></i></b></div><div style="text-align: center;"><span style="color: purple;">❧❀❧</span> </div><br />
<div style="text-align: center;"></div>That's exactly how I felt this winter when I spied these cutie pies: <i>Fairy Tale Eggplant</i>. Oh, even the name had me dreaming of happily-ever-afters.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFj4kJB57DBqzPwrwH5he3sUdJvUxM8tsdHV6fkZaWW5F4-I1z2JOEAZ30qIPEUuOyI-qQNUkRwCjCI0WRFIi6dUz8SDhgvNJhORUdiU9pgVacVSlpobqV38dWUNbFPVhfXetlj4PsxUN/s1600/eggplant.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFj4kJB57DBqzPwrwH5he3sUdJvUxM8tsdHV6fkZaWW5F4-I1z2JOEAZ30qIPEUuOyI-qQNUkRwCjCI0WRFIi6dUz8SDhgvNJhORUdiU9pgVacVSlpobqV38dWUNbFPVhfXetlj4PsxUN/w640-h427/eggplant.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div>Aren't they darling? The perfect size for a dwarf or sleeping beauty. But, the best part? The flavor! Tender, sweet, succulent. No bitterness here, I promise.<br />
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Normally, I'd suggest "sweating" your eggplant prior to preparing. Eggplant skins can be rather bitter, so you'd cut the eggplant into whatever size/shape your recipe calls for, place it in a colander, salt lightly, and leave for about 30 minutes. Then you'd rinse, pat dry, and begin preparing your recipe. But, really, with these little guys, I have yet to encounter any bitterness.<br />
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So, this makes me wonder...folks with arthritis should try and limit their intake of nightshades – eggplant, tomatoes, peppers – because there seems to be a link between joint stiffness and <i>solanine</i>, which is the toxin found in nightshades. I'm wondering if that's what also gives nightshades their slightly bitter taste. Since the Fairy Tale eggplant isn't bitter like traditional eggplant, perhaps it's a variety individuals with arthritis could safely enjoy. Anyone know?<br />
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<i>Anyways</i>, I've been slicing mine into thin rounds on a <a href="https://amzn.to/3uwjeS7" target="_blank">mandoline</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B000HZBXOA" style="border: medium none; margin: 0px; padding: 0px;" width="1" /> and marinating it in some olive oil, lemon juice, sea salt and garlic. Then, I toss with kalmata olives, red onions and fresh basil from the garden. To.die.for.<br />
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<i><b>Okay, tell me, what have you been harvesting recently from your garden (or local farmers market)?</b></i></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-59622382168795290542010-08-20T13:43:00.003-04:002022-03-31T18:06:12.750-04:00Elderberry: The People's Medicine Chest<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArZhTaliwKrRWiXoJQM9y2zFiE2e6KwKa8JJhaXu_DN7_Yyx-q7ZDGwuLw0zIIfPQlVYLMvvLgtWcX9F0fS1cUbUZoeWdlO16fPDY1i_2kP6s87VcHfSGBGqeF8_XU1x8DTDjw8HZ-HWT/s1600/elderberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArZhTaliwKrRWiXoJQM9y2zFiE2e6KwKa8JJhaXu_DN7_Yyx-q7ZDGwuLw0zIIfPQlVYLMvvLgtWcX9F0fS1cUbUZoeWdlO16fPDY1i_2kP6s87VcHfSGBGqeF8_XU1x8DTDjw8HZ-HWT/w640-h426/elderberries.jpg" width="640" /></a></div>
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Those dark purple jewels are elderberries (<i>sambucus nigra</i>) that I recently foraged along with a bevy of <a href="http://earthmother-intheraw.blogspot.com/2010/08/nourished-by-mother-nature.html">blackberries</a>. <br />
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I often get emails from folks asking how I find all these wild edibles I've written about. The truth is, they find me. I haven't set out intentionally to forage for anything in quite some time. I've also led a rather unconventional (yet charmed) life. Because of my many years spent living and studying with indigenous elders on several continents, I'm well skilled at identifying plants in their native habitats and know about their medicinal uses. <br />
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A quick search of "wild edibles" on Amazon brings up a <a href="https://amzn.to/3NoHaQ3" target="_blank">cache of books</a>. Browse through them and add a couple to your home library if foraging is something that interests you. Trusted authors that I'd recommend include Steven Foster, Tom Brown, "Wildman" Steve Brill, and Stephen Buhner.<br />
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So I'm anxious to tell you about the beautiful <i>sambucus nigra</i>, but before I go any further, this would be a good time to put out a disclaimer. *waves to the nice folks at the FDA*<br />
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<i>As with everything on this website, this article is for educational and entertainment purposes only. I am not a licensed medical professional. I don't even play a doctor on TV. This article is not intended to be used as medical advice. Herbs are powerful medicine and can be harmful if taken without knowing the contraindications or adverse effects they may have when mixed with prescription drugs or used in excessive amounts.</i><br />
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Alrighty then. Let's talk elderberry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZZN3XrI_tskpCODWZf5KSBTEmQfqEjyoanfzhgDA4b4-dWUGWnyNel7buIICMwAqD7xkWx-MWo2MCpJJ0sYH6F5-AnXwjqIc3ULOBuqLQ5CImfQ7cTFNi4FsnlPQFR8X8DOifAjqWt6C/s1600/elderberry+bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZZN3XrI_tskpCODWZf5KSBTEmQfqEjyoanfzhgDA4b4-dWUGWnyNel7buIICMwAqD7xkWx-MWo2MCpJJ0sYH6F5-AnXwjqIc3ULOBuqLQ5CImfQ7cTFNi4FsnlPQFR8X8DOifAjqWt6C/w640-h429/elderberry+bowl.jpg" width="640" /></a></div>
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Did you know that the most powerful wand in the Wizarding World of Harry Potter is made of <i>sambucus</i> wood and is known as the Elder Wand? Fun fact.<br />
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The elderberry tree has been used medicinally for hundreds of years and is often known as the "people's medicine chest" because of its many uses. The bark, stems, and leaves have been traditionally used as healing poultices. Ingesting any of these parts in sufficient quantity can cause a toxic build up of cyanide in the body, so please don't do that, okay?<br />
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The berries, rich in flavonoid antioxidants, potassium, and Vitamin C, strengthen the immune system. They're very effective in treating autoimmune disorders or severe immune depletion after long-term antibiotic use. <br />
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Because they're filled with anthocyanins that have an anti-inflammatory effect, easing aches, pain and fever, elderberries are often administered to lessen the symptoms and shorten the duration of a cold, cough, and flu. They're also great for hormonally-induced nausea (hello, morning sickness) when combined with ginger.<br />
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When foraging for elderberries, you want to avoid picking the red ones. Look for nice ripe dark berries. The elderberry is highly astringent and could potentially make you sick if you eat a bunch of them raw. Cooking not only neutralizes them, but it also enhances the unique flavor of the berry. <br />
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So, what pray tell, did I do with all those wild elderberries that found me? I made a syrup that I can keep on hand to ward off any nasty bugs that may come calling during cold and flu season. Bonus: it's also yummy drizzled over pancakes or ice cream. *wink*</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXS9q13Sx_VKzBkU_Mh1er2igoIA9NZ5IydJ4k15c2fxyLrsHWpoTh7paOp0IU_Qp3J_DMO-T2MkjGfohzogz9MFli7u6avyf5JZod89pY_uE5pbqw9F73OdZkqSlIV4hZIj3vIn3nlF_i/s1600/elderberry+syrup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXS9q13Sx_VKzBkU_Mh1er2igoIA9NZ5IydJ4k15c2fxyLrsHWpoTh7paOp0IU_Qp3J_DMO-T2MkjGfohzogz9MFli7u6avyf5JZod89pY_uE5pbqw9F73OdZkqSlIV4hZIj3vIn3nlF_i/w499-h640/elderberry+syrup.jpg" width="499" /></a></div>
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<b>Elderberry Syrup</b></div>
<div style="text-align: justify;">
<i>2 C fresh elderberries or 1 C dried </i><br />
<i> 3 C filtered water<br />
1 C local raw honey</i><br />
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Removing the berries from their clusters can be a tedious process. Trust me. Here's a tip I garnered from an old Anishinaabe medicine man: place the clusters in a ziplock bag and store in the freezer. Once frozen, just shake the bag and most of the berries will fall off the little stems. You can keep any extra elderberries in the freezer to make additional batches of the syrup as you need it.<br />
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<b>Method:</b><br />
1. Combine the berries and water in a <a href="https://amzn.to/3iFtS3w" target="_blank">stainless steel stockpot</a>. Simmer for 30 minutes or until the concoction is reduced by about half. </div>
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2. Mash the berries and then strain the mixture through a <a href="https://amzn.to/35hvBZO" target="_blank">fine-mesh strainer</a>. </div>
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3. Return the juice to heat and add any additional herbs and spices you'd like – try ginger, cloves, and/or cinnamon. Simmer for 15 minutes. Turn off heat.</div>
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4. Strain again and return to pot. Add honey and stir well until it melts. Besides contributing its own medicinal qualities, the honey acts as a preservative here. If you choose to use <a href="https://amzn.to/3JJ326l" target="_blank">agave nectar</a> or another sweetener instead, you'll need to add alcohol as a preservative: either 3-4 ounces of brandy or 100 proof vodka. Weeeeeee!</div>
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5. When the syrup has cooled, put it into bottles (or jars, but bottles will make for easier pouring). Label, date and store in the refrigerator.</div>
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<i><b>Tell me, have you ever foraged for wild edibles or made your own medicine? </b></i></div>
EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-4098584775699858482010-08-19T09:45:00.003-04:002022-03-31T18:06:29.391-04:00Enjoying A Purely Delicious Summer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjsbF5bH_AB6Q8rnUdryrNWQKXusNmMONUXkATZjwi7cUJLDBrALi2botwAbt3Xra4EUSxvwxM3pDnT10uXUoF7qf5AcfZLKSADl9tcco3-j0H_s5o2tQRI9SCIyMsZ0w_pUp7M_tW115/s1600/PurelyDelish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjsbF5bH_AB6Q8rnUdryrNWQKXusNmMONUXkATZjwi7cUJLDBrALi2botwAbt3Xra4EUSxvwxM3pDnT10uXUoF7qf5AcfZLKSADl9tcco3-j0H_s5o2tQRI9SCIyMsZ0w_pUp7M_tW115/w523-h640/PurelyDelish.jpg" width="523" /></a></div>
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Guess what I'm looking at? The Summer issue of <i>Purely Delicious</i> magazine! And it's a doozy, jam-packed with plenty of eye candy, good eats + good reads.</div>
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In addition to the exclusive interview with Jason Mraz, featured on the cover, here's a sampling of the tasty recipes you'll find inside:</div>
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<b>Omid Jafari | Summer Eats</b></div>
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<li>Summer Mache, Red Radish & Young Fennel Salad</li>
<li>Watermelon-Coriander Soup </li>
</ul>
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<b>Russell James | From 105degrees</b></div>
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<li>Strawberry & “Goat” Cheese Bruschetta</li>
<li>Blueberry Buckwheat Coconut Granola Bars</li>
<li>Summer Berry Tart with Créme Anglais</li>
</ul>
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<b>Jason Mraz + Alysse Fischer</b></div>
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<li>Super Salad with Rosemary Garlic Tahini Dressing</li>
</ul>
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<b>Matthew Kenney + 105degrees</b></div>
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<li>Shiitake & Young Spinach Dumplings with Miso Sauce</li>
</ul>
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<b>Yvelette Stines + Nwenna Kai | Soul Food </b></div>
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<li>Amazing Mac & Cheese</li>
<li>Alive Pumpkin Pie</li>
</ul>
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Drooling yet? Here's some Chef Omid eye candy to savor:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEaOJYSoUXdTt9ae6849HrGTa1ntcYWNdB1z0yDsWwplRTG4fQ7YtuUR__zcMMB6fpgDPrQw0DpDaQBjMaeu59FCuWJ55KXquTpAGDwwEV6tqvdb13eaIqUlHn3vef-bGgSLvEz9jIWJf/s1600/garden+eats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEaOJYSoUXdTt9ae6849HrGTa1ntcYWNdB1z0yDsWwplRTG4fQ7YtuUR__zcMMB6fpgDPrQw0DpDaQBjMaeu59FCuWJ55KXquTpAGDwwEV6tqvdb13eaIqUlHn3vef-bGgSLvEz9jIWJf/w640-h389/garden+eats.jpg" width="640" /></a></div>
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Looking for a raw-friendly place to escape to? There's a fab feature on Raw Retreats:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnRnfoNqNcrketY1VFIjx_i5ougPPHK3CvgR2xCjU2mVAgbpMI91FYwM5SmEuioJX1OG6BTgyHhi2xbGiJsHGFOZl-4wilzkjiA5HDsrxkiyWOg5mGfjUVgG6f6qOgYE8-K3Up5Mzk2c5/s1600/raw+retreats.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnRnfoNqNcrketY1VFIjx_i5ougPPHK3CvgR2xCjU2mVAgbpMI91FYwM5SmEuioJX1OG6BTgyHhi2xbGiJsHGFOZl-4wilzkjiA5HDsrxkiyWOg5mGfjUVgG6f6qOgYE8-K3Up5Mzk2c5/w640-h389/raw+retreats.jpg" width="640" /></a></div>
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That ought to whet your appetite! </div>
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Okay, I've got a date with Jason Mraz and a hammock! *wink*</div>
EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-36905995163252390782010-08-17T13:41:00.003-04:002022-03-31T18:06:46.576-04:00Nourished By Mother Nature<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORdLi7zIssxCt9s7o5qNVSUPEKwKR3ievnu9Q0W529f5o8dL5KH3xOoYYnyMkGy6BK1PA4NTth5NZI8RJME-YiK5c5CIx0PlnkFcbXm-WVV5XqTu5vMjaLwJ6fXETJOdG6EEJvE-44N2E/s1600/aruba+sunset.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORdLi7zIssxCt9s7o5qNVSUPEKwKR3ievnu9Q0W529f5o8dL5KH3xOoYYnyMkGy6BK1PA4NTth5NZI8RJME-YiK5c5CIx0PlnkFcbXm-WVV5XqTu5vMjaLwJ6fXETJOdG6EEJvE-44N2E/w640-h512/aruba+sunset.jpg" width="640" /></a></div><div style="text-align: justify;">That lovely sunset is compliments of Mother Nature <i>and</i> Aruba. Betchya didn't even know I had snuck away, did ya? Yes, my Hungarian clan descended upon this tropical paradise to witness the nuptials of my niece. I fear this charming little Dutch island will never be the same. Ooooooh boy!</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN1cOyzuXpkBRfs0jwXyZg8En5IRg_YV9Bjfgf4nX8O_EaeQZzEMtTn4VjhSaTKm3YpCtdARkKoYBjOoEVy_2Bazt0mxPHTutu1m6hWgwUkBXvTqrRYJGT15Uzv89aHrPYFapkcM0RcWk/s1600/BlushingFace.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN1cOyzuXpkBRfs0jwXyZg8En5IRg_YV9Bjfgf4nX8O_EaeQZzEMtTn4VjhSaTKm3YpCtdARkKoYBjOoEVy_2Bazt0mxPHTutu1m6hWgwUkBXvTqrRYJGT15Uzv89aHrPYFapkcM0RcWk/s320/BlushingFace.jpg" /></a></div><div style="text-align: justify;"><i>Anyways</i>, before I left, the temperature and humidity here were actually bearable enough to venture out for a hike. Sadly, the heat index has prevented my Siberian husky and I from enjoying one of our favorite summertime activities, so we jumped at the chance to frolic in the woods for an afternoon. <br />
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As so often happens on our excursions, we were met by nature's bounty, ripe for the picking. I've written before about foraging for wild edibles, and really, it is the BEST feeling when you chance upon a smorgasbord, laid out by Mother Nature herself. <br />
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Today's find: <i>wild blackberries and elderberries</i>. Score!<br />
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When I returned from our adventure, I sent out this tweet:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBmrnE_CKDj4qgHLX-K8GroRQ26uPS0wI1RlIx9zi1NxSch5RYgFYc4rLt4ZzSO1iqOMEU2dRB5zTzb8Ku9GTTLNwj8KFEKWybpwVMi-7SxSDryyZnKQm_Xiub5z5q9EOWwfZmAQkSA09/s1600/Picture+1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBmrnE_CKDj4qgHLX-K8GroRQ26uPS0wI1RlIx9zi1NxSch5RYgFYc4rLt4ZzSO1iqOMEU2dRB5zTzb8Ku9GTTLNwj8KFEKWybpwVMi-7SxSDryyZnKQm_Xiub5z5q9EOWwfZmAQkSA09/s400/Picture+1.png" width="400" /></a></div><div style="text-align: justify;">The overwhelming consensus from the Twitterverse: <i>make berry cobbler!</i><br />
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Okay, you don't have to twist my arm.</div><div style="text-align: justify;"><br />
Setting the elderberries aside for now, I had some fresh figs from my brother's tree – this <a href="http://earthmother-intheraw.blogspot.com/2010/07/when-is-fruit-not-fruit-when-its-fig.html">magical tree</a> is crazy with fruit this year, it just won't quit – that I thought would make a nice addition to a crust. No fresh figs? No worries. Substitute pitted dates instead. Not a traditional berry cobbler by any means, but I've never been much of a traditionalist. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUFaLmvk0B0EOZn9mD3YDEDNBE30UsdR48up-EGk1xecyBMqBNGazvNiXBX6ZDXuPx_aHhI1wxMERd6qPVhLVfuWqOxbprnxuTNcG1DPUy123tUDDVuTwKMz7wO8Fhm8TM65flhhJk3ka/s1600/blackberry+cobbler.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="539" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUFaLmvk0B0EOZn9mD3YDEDNBE30UsdR48up-EGk1xecyBMqBNGazvNiXBX6ZDXuPx_aHhI1wxMERd6qPVhLVfuWqOxbprnxuTNcG1DPUy123tUDDVuTwKMz7wO8Fhm8TM65flhhJk3ka/w640-h539/blackberry+cobbler.jpg" width="640" /></a></div><b>Wild Blackberry Cobbler </b><br />
<div style="text-align: justify;"><br />
<u><b>Cream</b></u><br />
<i>1 1/2 C <a href="https://amzn.to/3tG3JHZ" target="_blank">raw cashew nuts</a><br />
1 1/8 C filtered water<br />
1/2 tsp sea salt<br />
1/4 C local raw honey (or <a href="https://amzn.to/3JQDdBG" target="_blank">agave nectar</a>)<br />
1 vanilla bean, scraped</i><br />
<br />
Place cashews, 1 cup water, salt, honey, and vanilla in a <a href="https://amzn.to/3iDetAD" target="_blank">blender</a>. Blend on high speed for about a minute. Add a little more water and blend until smooth and creamy. Place in refrigerator to settle. (NOTE: the cream may seem runny at first, but once refrigerated it thickens)<br />
<br />
<u><b>Crust</b></u><br />
<i>1/2 C pecans<br />
1/4 C flax seed, ground<br />
1/4 tsp <a href="https://amzn.to/3iW8ffD" target="_blank">sea salt</a><br />
2 fresh ripe figs (can substitute 3-4 pitted dates), chopped</i><br />
<br />
Fit the food processor with the S-blade and mix until combined and crumbly. Don't over process.<br />
<br />
<u><b>Berry Filling</b></u><br />
<i>16 oz blackberries<br />
splash of fresh orange juice<br />
1 Tbsp local raw honey (can substitute agave nectar)<br />
1/4 tsp cinnamon<br />
1/4 tsp sea salt</i><br />
<br />
Set aside half of the berries. Combine the other half with honey, cinnamon, sea salt, and a splash of orange juice in a food processor or blender until smooth.<br />
<br />
<u><b>To Assemble</b></u><br />
1. Cover the bottom of your favorite lil' bowl or <a href="https://amzn.to/36RVZde" target="_blank">ceramic ramekin</a><img alt="" border="0" class="poudblxsarltuknpjvuu poudblxsarltuknpjvuu" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B00061N0QO" style="border: medium none; margin: 0px; padding: 0px;" width="1" /> <img alt="" border="0" class="poudblxsarltuknpjvuu poudblxsarltuknpjvuu" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B00061N0QO" style="border: medium none; margin: 0px; padding: 0px;" width="1" />with crumble, pressing gently to form a crust.<br />
2. Pour in a nice dollop of cashew cream.<br />
3. Spoon berry filling into the center of the cream, top off with some whole berries, and serve.<br />
4. Eat. Die. Go to heaven.<br />
<br />
Such an easy, elegant dessert to serve your dinner guests in the summer. I enjoyed it as is, but you could also pop the ramekins into the <a href="https://amzn.to/3NAg5cS" target="_blank">dehydrator</a> and warm before serving. <br />
<br />
As for the elderberries, you'll have to check back on Friday to find out what I made with them. Tease, I know. </div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-68674819384457037812010-08-04T11:55:00.003-04:002022-03-31T18:07:07.192-04:00Cool Off With These Sweet Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26x7o0mgL0eBAMdrsAqLsyaNLAN7Ibg-OVqb_RTedI6mjw80Q52X8XLQGcoDOMspN4LJlxulbEZ4nWuwnzPJO-noeI-zrtOtZDzmwwbaTnaax6JGZlzNE3GnzSeu_FiaoTaTcgJwUXEg0/s1600/popsicle+smile.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26x7o0mgL0eBAMdrsAqLsyaNLAN7Ibg-OVqb_RTedI6mjw80Q52X8XLQGcoDOMspN4LJlxulbEZ4nWuwnzPJO-noeI-zrtOtZDzmwwbaTnaax6JGZlzNE3GnzSeu_FiaoTaTcgJwUXEg0/w640-h426/popsicle+smile.jpg" width="640" /></a></div><div style="text-align: justify;">Raise your hand if you made your own popsicles as a kid. I sure did. If it was liquid, it went into a paper Dixie® cup and was stuck in the freezer – fruit juice from concentrate, root beer, Kool-Aid®. You get the idea...<i>frozen sugar</i>.<br />
<br />
Older, perhaps wiser, and definitely more health conscious, I decided to revisit a favorite summertime treat and make my own ice pops from fresh fruit. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5v35qknj0tr5nZKpSQPOS3lXCCqMLIe308jCYcZJOkrEPRs4kI4JIq50X_W-0wcCwD-J9fxTpaRAQa2YRj4pc_VXoyqm8vKJFw-oVsISZLvWMHw-6qouZ2qusdLUg6q0XHZf8psGPl42/s1600/watermelon+lime+pops.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5v35qknj0tr5nZKpSQPOS3lXCCqMLIe308jCYcZJOkrEPRs4kI4JIq50X_W-0wcCwD-J9fxTpaRAQa2YRj4pc_VXoyqm8vKJFw-oVsISZLvWMHw-6qouZ2qusdLUg6q0XHZf8psGPl42/w640-h453/watermelon+lime+pops.jpg" width="640" /></a></div><div style="text-align: center;"><b>Watermelon-Lime Pops</b></div><div style="text-align: justify;"><br />
The key here is using very ripe fruit, although I'm sure frozen fruit would work equally as well. What I discovered though, is that fruit loses some of its sweetness after freezing, so if you still have the sweet tooth you did as a child, you might want to throw in a sweetener like <a href="https://amzn.to/3wCD156" target="_blank">agave nectar</a> or raw honey.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaMH6I3eD3Ay_nbVap1eCKQhIVjLIpo_gwCcrFBEwwHpGCh00fyx-XWWjWlIX4TwrtBnYTYS0uFPYOYfn6fIaDHREEU_4kccbrLCqMpDRbIiOcdAhSugiTAFk5-JlvQVRYficvxVI-1c4/s1600/blueberry+pop.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaMH6I3eD3Ay_nbVap1eCKQhIVjLIpo_gwCcrFBEwwHpGCh00fyx-XWWjWlIX4TwrtBnYTYS0uFPYOYfn6fIaDHREEU_4kccbrLCqMpDRbIiOcdAhSugiTAFk5-JlvQVRYficvxVI-1c4/w640-h610/blueberry+pop.jpg" width="640" /></a></div><div style="text-align: center;"><b>Blueberry-Blackberry Ice Pop</b></div><div style="text-align: justify;"><br />
All you do is puree your fruit in the <a href="https://amzn.to/3IGkxTB" target="_blank">blender</a> or food processor – try melons, berries, mangos, grapes, anything! Remember to first remove any pits and seeds. Add some coarsely chopped fruit to the puree if you like, pour into <a href="https://amzn.to/3iGIvDy" target="_blank">popsicle molds</a><img alt="" border="0" class="poudblxsarltuknpjvuu poudblxsarltuknpjvuu" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B000G34F2U" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, and freeze them. <br />
<br />
If you don't have popsicle molds, pour into 3-ounce Dixie® cups, cover the cups with plastic wrap (holds the stick in place), poke a wooden <a href="https://amzn.to/3qGw6Eh" target="_blank">popsicle stick</a><img alt="" border="0" class="poudblxsarltuknpjvuu poudblxsarltuknpjvuu" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B0000CFRBE" style="border: medium none; margin: 0px; padding: 0px;" width="1" /> through, and freeze. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLbkr20qnn13qjwsi4VYBWvUI09xSqAjV3LbwOnHsFoTU4jKAGV_nkeuZkfaoeBVoXAEaWVsBG2Lz0zgCqv5G-PDu2fDJIDHxWQSp7Ppgy9Oy2W0Pa8uD4SCOb3ACnz5rsqsxtuZ9My6z/s1600/peach+pops.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLbkr20qnn13qjwsi4VYBWvUI09xSqAjV3LbwOnHsFoTU4jKAGV_nkeuZkfaoeBVoXAEaWVsBG2Lz0zgCqv5G-PDu2fDJIDHxWQSp7Ppgy9Oy2W0Pa8uD4SCOb3ACnz5rsqsxtuZ9My6z/w442-h640/peach+pops.jpg" width="442" /></a></div><div style="text-align: center;"><b>Peach-Honey Popsicle</b></div><div style="text-align: justify;"><br />
<i>Voilà!</i> Frozen treats in about four hours. <br />
<br />
Go on, give it a try. You're never too old to have a happy (healthy) childhood!</div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-21103589976818667182010-07-28T08:24:00.002-04:002022-03-28T16:27:45.526-04:00Fruit Till Noon, Raw Till Dinner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitosfDR8sS50IgVdgwDOX8iS9Vsvm9WADOFua1yqixDl1JMxV1jvBimQPb3wpuQ91ATpS4tGc-MyPjfV9cZW7kv27vESCOjqdr3T8qP2rCQ7mxd5IxL1F3Wdm36_Q6FjxlSn9MumOgIIiC/s1600/flip+flops.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitosfDR8sS50IgVdgwDOX8iS9Vsvm9WADOFua1yqixDl1JMxV1jvBimQPb3wpuQ91ATpS4tGc-MyPjfV9cZW7kv27vESCOjqdr3T8qP2rCQ7mxd5IxL1F3Wdm36_Q6FjxlSn9MumOgIIiC/w640-h480/flip+flops.jpg" width="640" /></a></div><div style="text-align: justify;">I must sound like a broken record, droning on about the heat, but it's just been relentless. The Dog Days of Summer arrived early this year and haven't left us.<br />
<br />
Two summers ago, when I was making the BIG transition from Fast Food Queen to a primarily raw plant-based diet, one of the things I did initially was <a href="http://earthmother-intheraw.blogspot.com/2009/01/day-in-life.html"><i>fruit till noon, raw till dinner</i></a>. It worked well for me. If you've been struggling with adopting a healthier diet, you might want to give it a try. <br />
<br />
I tend to eat very simple and light meals during the summer months anyway, and with the heat and humidity being off the charts, I've been making myself a nice refreshing fruit salad just about daily. Here's a few of my recent combos:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkCMGjFle6A3F53BzLhWhpLhwOOsKSLtwX1i4s-t_6vf3d8VE5qfFulOaXRXAenz37D7OxJJ5P9iQU1mnwbPl7FJurmba-UbbJthPZqmzbq-8jiyu0YuEaZKJr5_0cvAqSy0ZnWeaPHhQ/s1600/fruit+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkCMGjFle6A3F53BzLhWhpLhwOOsKSLtwX1i4s-t_6vf3d8VE5qfFulOaXRXAenz37D7OxJJ5P9iQU1mnwbPl7FJurmba-UbbJthPZqmzbq-8jiyu0YuEaZKJr5_0cvAqSy0ZnWeaPHhQ/w640-h480/fruit+salad.jpg" width="640" /></a></div><div style="text-align: center;"><b>kiwi, nectarine, watermelon</b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtP6TzVVXIsH4fOEADa9krZzjsf-WvpsiNbEpYaBkOe0cu-pceT3tPiIWxRZMAMkvVVFeZxMP-qLceRGietBEhQc3cV3cIbNKRJDDNuCDGW8SxEvo6FySak7JUqzqzVXI6i3_2PelfGWV/s1600/berries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtP6TzVVXIsH4fOEADa9krZzjsf-WvpsiNbEpYaBkOe0cu-pceT3tPiIWxRZMAMkvVVFeZxMP-qLceRGietBEhQc3cV3cIbNKRJDDNuCDGW8SxEvo6FySak7JUqzqzVXI6i3_2PelfGWV/w640-h480/berries.jpg" width="640" /></a></div><div style="text-align: center;"><b>strawberries, blueberries, red raspberries, cherries</b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CvUsN0zptqIpPzwH5f_CQSySx6L-3Es4s0luaTELWr_OgPsVkLiRQDfc3P84zP-DZFVZ9LA52XYREJG2ME4czfqcQjKeNjxQE8h-z2zfI5q4KmA3_touuJ4jyw9dfA09Dop9gFgOeQz-/s1600/berries+mangoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CvUsN0zptqIpPzwH5f_CQSySx6L-3Es4s0luaTELWr_OgPsVkLiRQDfc3P84zP-DZFVZ9LA52XYREJG2ME4czfqcQjKeNjxQE8h-z2zfI5q4KmA3_touuJ4jyw9dfA09Dop9gFgOeQz-/w640-h480/berries+mangoes.jpg" width="640" /></a></div><div style="text-align: center;"><b>blueberries, mangos, red grapes</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">One thing you want to remember when shopping for produce is to check the Dirty Dozen™ list compiled by the Environmental Working Group. You can download your own <a href="https://www.ewg.org/foodnews/about.php" target="_blank">Shopper's Guide To Pesticides</a>™ and keep a copy on your fridge or in your wallet for handy reference. <br />
<br />
So for instance, if you were looking to recreate one of my fruit salads here, you'd want to make sure to purchase <i>organic</i> nectarines, strawberries, blueberries, cherries and grapes as they all show up on the list of 12 most contaminated fruits and vegetables. By contrast, kiwi, watermelon and mangos are on the Clean 15™ list. <br />
<br />
A good rule of thumb: <i>when in doubt, buy organic</i>. <br />
<br />
<i><b>Tell me, what's your favorite summertime fruit? </b></i></div><div style="text-align: justify;"><i><b>I think mine is <a href="http://earthmother-intheraw.blogspot.com/2009/06/watermelon-fruit-fit-for-king.html">watermelon</a>.</b></i></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-27624724309083920322010-07-23T12:31:00.003-04:002022-03-31T18:53:53.122-04:00How To Make Icebox Pickles<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2YiDl-AMFTbI0BytTrdeR9zcaskj1Np9cvi0ES1KwRT5JoRZPjEPuxxocS3qI_rbjs3Rt-Vet_2I-lHa7U_mLKyIBZStcj00BZb6XUQ8HywUgxQPqMzJ6b5crFwW_nTWhwHx2FnIStBD/s1600/cucs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2YiDl-AMFTbI0BytTrdeR9zcaskj1Np9cvi0ES1KwRT5JoRZPjEPuxxocS3qI_rbjs3Rt-Vet_2I-lHa7U_mLKyIBZStcj00BZb6XUQ8HywUgxQPqMzJ6b5crFwW_nTWhwHx2FnIStBD/w640-h424/cucs.jpg" width="640" /></a></div><div style="text-align: justify;">This goes out to anyone who's swimming in garden cucumbers at the moment. No garden? No worries. Hit up your local farmer's market this weekend. Tis the season.<br />
<br />
I actually planted two varieties of cukes this year: an heirloom Armenian cucumber that I've enjoyed juiced, sliced in salads, and most recently, as a refreshing <a href="http://earthmother-intheraw.blogspot.com/2010/07/refreshing-way-to-beat-heat.html"><i>aguas frescas</i></a>; and the smaller Kirby you see pictured above, for pickling. My garden runneth over.<br />
<br />
Someone asked me recently if I knew how to make pickles. <i>Hello, I'm Hungarian, aren't I? </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4m-prmItj9_MF4rjNMoFUYc5PisCic4-RGdnmKg_CCqd0d4VQHQCLVMOfEEKNE1AgLgEkhT0b2bOKGofTXwOaI03ZQPF_vxh8_TmjZihBw3_6gCGBM2SDoZv3MaLca5RMj85dqqan2mx/s1600/SmileyFace.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4m-prmItj9_MF4rjNMoFUYc5PisCic4-RGdnmKg_CCqd0d4VQHQCLVMOfEEKNE1AgLgEkhT0b2bOKGofTXwOaI03ZQPF_vxh8_TmjZihBw3_6gCGBM2SDoZv3MaLca5RMj85dqqan2mx/s320/SmileyFace.jpg" /></a></div>I know this isn't unique to just us Magyars, but when I was growing up, we had a whole 'nuther kitchen down in the basement, complete with stove, oven, fridge and upright freezer. And in the summertime, one dark corner was lined with earthenware crocks of pickles in various stages of fermenting.<br />
<br />
Sometime later, maybe when I was in high school, Mom's sister-in-law showed her another, faster way to make pickles...<i>in the refrigerator</i>. Since there's no boiling brine poured over top of them, the cukes retain their color, crispness and flavor — and smack of garlic!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUlGviuYwfPs332TW-WoQyQeOi1lNMq7gWwwblK22ImbwqS65adXw8u5Lo9thJtSPWxC8-GPcWUKCgbYyQEhtkn7IHBya-FZioaP7suMMNcDVjOAuhTTskR0VIlCPKfv8t077-3beThmL/s1600/pickles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="507" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUlGviuYwfPs332TW-WoQyQeOi1lNMq7gWwwblK22ImbwqS65adXw8u5Lo9thJtSPWxC8-GPcWUKCgbYyQEhtkn7IHBya-FZioaP7suMMNcDVjOAuhTTskR0VIlCPKfv8t077-3beThmL/w640-h507/pickles.jpg" width="640" /></a></div><div style="text-align: justify;"><b>Auntie Anna's Icebox Pickles</b><br />
<br />
<i>pickling cucumbers<br />
<a href="https://amzn.to/3DbTlLr" target="_blank">raw cider vinegar</a><br />
filtered water</i><br />
<i>1 Tbsp <a href="https://amzn.to/3iAJRQq" target="_blank">coarse salt</a><br />
sprig of fresh dill<br />
sprig of fresh thyme<br />
5 cloves of garlic, peeled & sliced<br />
1 Tbsp whole peppercorns<br />
1 Tbsp mustard seed<br />
1 Tbsp dried chili pepper</i><br />
<br />
I like to sterilize my <a href="https://amzn.to/35hb9Z4" target="_blank">mason jars</a> in a pre-heated 200 degree oven for about 20 minutes. You can also run them through the dishwasher. <br />
<br />
You'll need enough small pickling cucumbers to fit in a large-mouth mason jar. Slice 'em into spears, chips, or leave whole. It's up to you. <br />
<br />
Place all spices into the jar and fill with cucumber. Pack in as many as you can. Fill the jar about 2/3 with raw cider vinegar. Add water until the jar is full. Screw the lid on and turn the jar over to mix the ingredients well. Store in the refrigerator. <br />
<br />
These can actually be eaten the very next day, but obviously, the longer they sit, the stronger the taste. You can always adjust the spices to suit your taste buds.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_gqyEHW7et5gaePODFSSaMmjyd067unmkRYCD50Fr-bcmGWDx5trtgiqMm5qgXTCcz1RzFb1Wg1vaGGHtzIJGo3QwQ9ivv_ZJO8w078eyCAiAtJAYUtkxmwl470SdatThLCczCWaWSGn/s1600/pickle+spears.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="563" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_gqyEHW7et5gaePODFSSaMmjyd067unmkRYCD50Fr-bcmGWDx5trtgiqMm5qgXTCcz1RzFb1Wg1vaGGHtzIJGo3QwQ9ivv_ZJO8w078eyCAiAtJAYUtkxmwl470SdatThLCczCWaWSGn/w640-h563/pickle+spears.jpg" width="640" /></a></div><br />
<div style="text-align: justify;">Oh, I almost forgot the most important ingredient of all – fill those jars with LOVE. <br />
<br />
My fridge is stocked right now. I absolutely delight in sending visiting friends and family home with a jar of homemade pickles, fresh from the garden. Come on over and get yours!</div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-17230483054138818762010-07-20T12:55:00.004-04:002022-03-31T18:07:50.640-04:00A Refreshing Way To Beat The Heat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis16IiUKBKHBBWBMDIyis7euKLswu90tr6qilznvAT1pWy1dKZTiYXAKxG5Ir4I1Pzn3YM7IG7WXVzUGOqerVmAZwbPthxlqQHDemCk3cu_U_Qg5uwjH3hnOrIsJqmXW1A-ChDjopAgwm7/s1600/drinking.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis16IiUKBKHBBWBMDIyis7euKLswu90tr6qilznvAT1pWy1dKZTiYXAKxG5Ir4I1Pzn3YM7IG7WXVzUGOqerVmAZwbPthxlqQHDemCk3cu_U_Qg5uwjH3hnOrIsJqmXW1A-ChDjopAgwm7/w640-h467/drinking.jpg" width="640" /></a></div><div style="text-align: justify;">This is most definitely one of the hottest summers I can remember in a very long time. You know, the kind of heat and humidity where you just stand still and perspire...<i>at 7:30 am.</i> Steamy hot. <br />
<br />
When the body's losing fluids so rapidly, it's extra important to keep hydrated. One of the most pleasant ways I've found to quench my thirst on a sultry summer's day is with refreshing water infusions.<br />
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Water infused with fruit, vegetables or herbs has its roots in Spanish culture, where it's known as <i>aguas frescas</i> (fresh waters). The flavor is light and subtle, not quite as heavy as a juice or smoothie. <br />
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The simplest way to infuse water is Sangria-style: chop up some fruit (or veggies or herbs), place them in a pitcher of cold water and chill in the fridge for a few hours. Pour over ice, garnish, and enjoy. Typically non-sparkling water is used, but you can also make variations using sparkling waters. I'm fortunate to have a <a href="http://www.findaspring.com/">fresh spring</a> nearby.<br />
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The other method of preparing aguas frescas involves a <a href="https://amzn.to/3iEzomZ" target="_blank">blender</a> and strainer. Puree the fruit, water and other ingredients together, then strain through a fine sieve for a drink that captures the essence of the fruit.<br />
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Your ability to make infused waters is limited only by your imagination. Some fruits, veggies and herbs you might want to try alone or in combination are:</div><ul><li>orange</li>
<li>lemon</li>
<li>lime</li>
<li>watermelon</li>
<li>cantaloupe</li>
<li>berries</li>
<li>mango</li>
<li>pineapple</li>
<li>cucumber</li>
<li>mint</li>
<li>rosemary</li>
<li>cilantro</li>
<li>basil</li>
<li>lavender</li>
</ul><div style="text-align: justify;">Let me share a few recipes I've particularly enjoyed. The key is using the ripest fruit you can find. I prefer my infusions sans any additional sweetener, but you can always throw in a squirt of <a href="https://amzn.to/37XVVJf" target="_blank">agave nectar</a> if you so desire.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ly0oIckkyDKyj1JsYbigu50ilJ_-LXRtwA_1OLXQYeiAqmy3liwK8IJGDnrO0_YgdjO3fzYTQvLPcD1ECY7h-xQv0ruLbheu8qenEho5eff46whyphenhyphenpxxHDsuxURdWKIITnWy4Xzfscb4T/s1600/cuke+mint.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ly0oIckkyDKyj1JsYbigu50ilJ_-LXRtwA_1OLXQYeiAqmy3liwK8IJGDnrO0_YgdjO3fzYTQvLPcD1ECY7h-xQv0ruLbheu8qenEho5eff46whyphenhyphenpxxHDsuxURdWKIITnWy4Xzfscb4T/w640-h546/cuke+mint.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><b>Herbed Cucumber Aguas Frescas </b></div><div style="text-align: justify;"><i>4 C cucumbers, cubed<br />
6 C of water<br />
handful of fresh mint leaves, chopped<br />
2 sprigs fresh rosemary, crushed<br />
1/4 C fresh lime juice</i><br />
<br />
Blend cucumbers, 2 cups of water, chopped mint leaves and rosemary in the blender until cukes are liquefied. Allow to steep for 5 minutes. Strain puree through a fine sieve into a 2 quart pitcher. Add remaining 4 cups of water and lime juice. Stir. Pour over ice and garnish with mint leaves. Serve immediately.<br />
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<b>Citrus Cucumber Water</b><br />
<i>1 lemon, sliced<br />
1 lime, sliced<br />
1 orange, sliced<br />
1 large cucumber, sliced<br />
1/2 gallon of water</i><br />
<br />
Place all ingredients in a glass pitcher, including water. Allow to infuse for at least two hours before serving over ice.<br />
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<b>Cucumber Melon Infusion</b><br />
<i>1 large cucumber, sliced<br />
1/4 honeydew melon, cubed<br />
1/4 cantaloupe, cubed<br />
1/2 gallon of water</i><br />
<br />
Place melon and cucumber in a glass pitcher and add water. Allow to rest, refrigerated, for two hours and then serve over ice. Garnish with melon balls skewered on a cute <a href="https://amzn.to/3qHDqPR" target="_blank">glass swizzle stick</a>.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTgzZxeLBeW_lBQQu2QPtRjevJyKgibzMKtO-uhalHxlobBLSy08nplI7ikhDZs9RG_5bpRVKIb5jAsmMU_anEoHh4GB34PN6tPOotRRv_2otREsC7fLoBuhFAa6-H6ySEnz8fvkN2_FD/s1600/watermelon+infusion.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTgzZxeLBeW_lBQQu2QPtRjevJyKgibzMKtO-uhalHxlobBLSy08nplI7ikhDZs9RG_5bpRVKIb5jAsmMU_anEoHh4GB34PN6tPOotRRv_2otREsC7fLoBuhFAa6-H6ySEnz8fvkN2_FD/w640-h461/watermelon+infusion.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><b>Watermelon Basil Aguas Frescas</b><br />
<i>8 C seedless watermelon, cubed<br />
10 fresh basil leaves, chopped<br />
6 C of water<br />
1/4 C fresh lime juice</i><br />
<br />
Combine watermelon, 2 cups of water and chopped basil in a <a href="https://amzn.to/3iEzomZ" target="_blank">blender</a> until liquefied. Wait 5 minutes and then strain puree into a 2 quart pitcher. Add remaining 4 cups of water and lime juice. Stir to combine. Pour over ice and garnish with a sprig of basil. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZpjQS8jUninUFYIVxFGlDQ9fcBR6R6cXDOwOTbCCX1VuDizBoiDPbm7BzdozwEVrEvEvE3NBMse7iDZIjk-k50e7AZDOLMfkGkKrXiO-h2XAj6JlK2GKbyHCLZEu_LKpueaj8GvOBTnL/s1600/pear+infusion.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZpjQS8jUninUFYIVxFGlDQ9fcBR6R6cXDOwOTbCCX1VuDizBoiDPbm7BzdozwEVrEvEvE3NBMse7iDZIjk-k50e7AZDOLMfkGkKrXiO-h2XAj6JlK2GKbyHCLZEu_LKpueaj8GvOBTnL/w461-h640/pear+infusion.jpg" width="461" /></a></div><br />
<div style="text-align: justify;"><b>Pear Infused Water</b><br />
<i>3 ripe pears, cored and cubed<br />
4 C very cold water<br />
1 tsp <a href="https://amzn.to/3wOCcpR" target="_blank">agave nectar</a><br />
1 lime, juiced</i><br />
<br />
Place ingredients in a blender. Pulse until smooth. Pour through a fine mesh sieve, reserving the liquid and discarding the pulp. Serve over crushed ice, garnished with fresh mint and a slice of pear.<br />
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<b>Lemon Lavender Aguas Frescas</b><br />
<i>3 large lemons, thickly sliced<br />
1/4 C fresh lavender<br />
1/2 gallon of water</i><br />
<br />
Pour water over the lemons and lavender. Refrigerate for two hours and serve over ice. Garnish with a sprig of lavender.</div><br />
<div style="text-align: justify;"><b><i>What's your favorite summertime thirst quencher?</i></b></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-25322631532350431522010-07-14T13:26:00.004-04:002022-03-31T18:08:30.228-04:00Calling All Veg Heads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuH9dYfWwnd7RdzouZLfNeWsR5DLzw9I_OXS-CP4FTjxob_rTs8GVzZIgC-sfWSblJz0SEbF0hOfV2VWZgbEhgOhXd0OV_XBxfdBiUCATEfSBDdQDjyQlzMjU7aBj7Hp3ovnsnUpYVdtL/s1600/veg+head.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYuH9dYfWwnd7RdzouZLfNeWsR5DLzw9I_OXS-CP4FTjxob_rTs8GVzZIgC-sfWSblJz0SEbF0hOfV2VWZgbEhgOhXd0OV_XBxfdBiUCATEfSBDdQDjyQlzMjU7aBj7Hp3ovnsnUpYVdtL/w522-h640/veg+head.jpg" width="522" /></a></div><div style="text-align: justify;">It's Raw Health Expo time! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sonoma County, California – about an hour north of San Francisco – will play host to the Second Annual <a href="https://www.facebook.com/bestofrawandpureliving/" target="_blank">Raw Health Expo</a> on July 31 & August 1. </div><div style="text-align: justify;"><br />
Here's a chance for you Left Coast foodies to discover the secrets of thriving on raw living cuisine at this mouth-watering event.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">· You'll meet top raw food chefs and educators like <a href="https://amzn.to/3IGV8JC" target="_blank">Cherie Soria</a><img alt="" border="0" class="icgrtvbrkhayhrqkqooo icgrtvbrkhayhrqkqooo" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1570671850" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, <a href="https://amzn.to/35drhL0" target="_blank">Nomi Shannon</a><img alt="" border="0" class="icgrtvbrkhayhrqkqooo icgrtvbrkhayhrqkqooo" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=0920470483" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, and <a href="https://amzn.to/3iCwmzs" target="_blank">Jennifer Cornbleet</a><img alt="" border="0" class="icgrtvbrkhayhrqkqooo icgrtvbrkhayhrqkqooo" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1570672369" style="border: medium none; margin: 0px; padding: 0px;" width="1" />. With over two dozen of today's most talented teachers and chefs, you're sure to learn important health information and time saving tips to support your raw food lifestyle.<br />
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· You'll learn how to create easy-to-prepare, delicious and healthy raw foods during 16 live recipe demonstrations.</div><div style="text-align: justify;"><br />
· With a half-dozen talks on topics from hydroponics to converting your front lawn into edible landscaping to growing mineral rich produce, you'll have the knowledge you need to begin saving money by growing your own food.<br />
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· You'll get to meet and connect with others who enjoy raw foods. It's so important to feel the support and camaraderie of others who live your lifestyle. <br />
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· You'll go home with the knowledge and recipes you need to achieve long-term success with raw foods. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQJTXzZ9Ih1hsTdyuGQsre18mlT6Og30z-8-PQgSwbr75IeQIIteI8U_oxcuSj83lhXdUeqY6oEvUttyvnBfJFjISW3GviKYpAOFQ7AP2V0SmbEFYMITBGefxXH0v7-uGQ4P_n-hpHDfz/s1600/food+prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQJTXzZ9Ih1hsTdyuGQsre18mlT6Og30z-8-PQgSwbr75IeQIIteI8U_oxcuSj83lhXdUeqY6oEvUttyvnBfJFjISW3GviKYpAOFQ7AP2V0SmbEFYMITBGefxXH0v7-uGQ4P_n-hpHDfz/w640-h427/food+prep.jpg" width="640" /></a></div><br />
<div style="text-align: justify;">This is one of the most affordable raw food events around. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>GIVEAWAY TIME</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The very generous <a href="https://www.youtube.com/watch?v=0CBecBl7C3A" target="_blank">John Kohler</a>, whose vision created the Raw Health Expo, has graciously offered one lucky reader of In The Raw an opportunity to <i>win a pair of two-day tickets,</i> which have over a $150.00 retail value! <br />
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<i>Please note:</i> This offer is for two tickets only. Any other expenses involved with attending the Raw Health Expo will be the responsibility of the ticket holder. This giveaway is open to <i>anyone</i> who'd like to attend the expo.<br />
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<b>Mandatory Entry:</b> Tell me who your favorite raw food chef or educator is.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbchG767yWRiheSYmBPt0jVqvdagBIn3X2mUKXx0lzoaly-RYidx0VP-pnRlYhP0DVB09r-vmDf1Gi7NyL1e7CseVFt-Y9oAARQDObVatKhMGJ5VDtla9-UqRdGm6K-kw6eBBoW007P6Af/s1600/Giveaway.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbchG767yWRiheSYmBPt0jVqvdagBIn3X2mUKXx0lzoaly-RYidx0VP-pnRlYhP0DVB09r-vmDf1Gi7NyL1e7CseVFt-Y9oAARQDObVatKhMGJ5VDtla9-UqRdGm6K-kw6eBBoW007P6Af/w640-h467/Giveaway.jpg" width="640" /></a></div><br />
You have until Midnight EDT, July 18th to get your entries in. I'll then call on <a href="http://www.random.org/" target="_blank">Mr. Random Number Generator</a> to pick a winner. <br />
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Good Luck!<br />
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<div style="text-align: center;"><b>UPDATE:</b> <i><b>This Giveaway is Closed.</b></i> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHii-hB9PUM6f_jeVhCjMLv4OIjlOEgfx1KyXXI52yH-Qn51nGLULcNu2pQ3yNqJhOf6bv8SoLstpWK3xABvKQRxYTwfMYDuR4x8VYiNA2PWeQbruM_rAH33u8al7mGAnV1WllIN8RgQJp/s1600/Picture+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHii-hB9PUM6f_jeVhCjMLv4OIjlOEgfx1KyXXI52yH-Qn51nGLULcNu2pQ3yNqJhOf6bv8SoLstpWK3xABvKQRxYTwfMYDuR4x8VYiNA2PWeQbruM_rAH33u8al7mGAnV1WllIN8RgQJp/s16000/Picture+1.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Congratulations, Felicity! </div><div style="text-align: center;">You'll be attending the Raw Health Expo the weekend of July 31.</div></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-22217366690184320572010-07-08T15:45:00.002-04:002022-03-31T18:08:42.690-04:00When Is A Fruit Not A Fruit? When It's A Fig!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B8feEKIkM6OorTLaLZxoIyTJimdRM4Gl11a2SC-SdU-kcPbJp65scAlzySNnzutcWYxIBCU7WUWTh_Ik7YCj9hVCOdzUGPWHSFSO7A1i4OlHqvGu28XGLshvJ7uXJCZBZITWSmYY3Yee/s1600/figs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B8feEKIkM6OorTLaLZxoIyTJimdRM4Gl11a2SC-SdU-kcPbJp65scAlzySNnzutcWYxIBCU7WUWTh_Ik7YCj9hVCOdzUGPWHSFSO7A1i4OlHqvGu28XGLshvJ7uXJCZBZITWSmYY3Yee/w640-h480/figs.jpg" width="640" /></a></div><div style="text-align: justify;">Daddy had a green thumb. Stick a twig in some dirt and he'd make it grow, like magic. That's exactly what he did when I was about seven years old — put a branch in the ground and, seemingly overnight, that <i>Ficus</i> grew into a 20-foot tree with sweet chewy fruit. In fact, I even have a photograph of a 12-year-old me, sitting up in that tree, noshing on a luscious fig.</div><div style="text-align: justify;"><br />
After Dad died, my brother (who inherited the green gene) decided to plant a fig tree in his own backyard in memory of dear ol' Dad.<br />
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Guess what I was sent home with Sunday after the backyard Fourth of July cookout? A basket full of figs!<br />
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{ insert BIG smile here }<br />
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I don't recall having ripe figs this early in the summer, growing up. But, it's been crazy, hothouse hot this year. In fact, we've had the consistently hottest run from April 1 through the July Fourth holiday weekend in more than a century. And July's just getting started! <br />
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If you've never tasted a fresh fig, oooh boy, are you missing out. They're chewy (flesh), smooth (skin) and crunchy (lil' seeds), all rolled into one! And, very sweet. Mmm, nature's candy.<br />
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Here's an interesting tidbit I remember learning as a kid: <i>figs aren't actually fruits at all.</i> Yup, you read that right. The fig is a <i>synconium</i>, or gourd-like receptacle. That means it is both home and hiding place to thousands of tiny flowers and filled with the edible seeds that give dried figs their slightly nutty flavor. Pretty cool, huh?<br />
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Fresh figs are quite delicate and perishable. You can really only store them in the fridge for a few days, so when you can get 'em, eat up and enjoy! The good news is, they're also delicious when dried. Figs take about four days to dry in the sun, or about 12 hours in the dehydrator. Once dried, figs can be stored in a cool, dark place for six to eight months.<br />
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Unless you're lucky enough to have a brother with a fig tree in his backyard, your best bet for finding fresh figs right now is in the grocery stores. California figs are usually available in the produce aisle from June to September. <br />
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Look for figs that have a rich, deep color and are plump and tender, but not mushy. Depending on the variety, they'll range from blackish-purple to greenish-yellow in color. Have a sniff. They should have a mildly sweet fragrance. If they smell sour, that's a pretty good indication that they're spoiled. Before eating, wash them thoroughly under cool water and gently remove the stems.<br />
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These babies are loaded with dietary fiber and potassium, and fully-ripened figs are high in antioxidants. When I was growing up, Mom used to add them to salad greens with slices of Prosciutto and shaved Pecorino cheese. Here's how I've enjoyed my fresh figs this week:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-3V-ROsDwOOREGXyZAqZaJX8rerG5-7ZBQq9RLx2HiSzxEtdN2jcAuoJQ5LvtYPCwb0VL5VzFsd0WVmshWmxRWyuqQ8EDwBbrJZEYPPaSRcswWmIuMqh1zOWo6by3FA8lgH4SGUCcfq2/s1600/fig+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-3V-ROsDwOOREGXyZAqZaJX8rerG5-7ZBQq9RLx2HiSzxEtdN2jcAuoJQ5LvtYPCwb0VL5VzFsd0WVmshWmxRWyuqQ8EDwBbrJZEYPPaSRcswWmIuMqh1zOWo6by3FA8lgH4SGUCcfq2/w640-h426/fig+salad.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><b>Fig & Fennel Salad</b><br />
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<i>Large handfuls of <a href="http://earthmother-intheraw.blogspot.com/2010/07/juicing-garden.html">garden greens</a> (mixing in some bitter greens, like dandelion or escarole, makes a nice flavor addition) </i><br />
<i>1 small fennel bulb, thinly sliced on a <a href="https://amzn.to/3uPQrs7" target="_blank">mandoline</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B000HZBXOA" style="border: medium none; margin: 0px; padding: 0px;" width="1" /></i><br />
<i>4 figs, quartered</i><br />
<i>1 lemon, juiced </i><br />
<i>3 Tbsp <a href="https://amzn.to/3DiLoUS" target="_blank">cold-pressed olive oil</a></i><br />
<i>sea salt & fresh ground pepper to taste</i><br />
<br />
Place the greens and fennel in a large bowl and drizzle with the lemon juice and olive oil. Toss well.<br />
<br />
Plate the salad and top with the figs. Serve immediately.<br />
<br />
<i><b>Do you have any fond memories of backyard eats from when you were a child?</b></i></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-43794887445432680062010-07-01T07:55:00.003-04:002022-03-28T16:36:53.039-04:00Juicing The Garden<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3THdOBjmZ6kmxx1JdB_DusYBwToP0qT-FTH3yMP7NmzyvyruPa7mKUvGuLo5tQDPLkgiHxi5wuYshTYQMXpIUv1m42UvA0FWw_xTOakAh1MbW7Rloxe8K5jxgxppdjlo4GI8YBG-7E2_3/s1600/garden.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3THdOBjmZ6kmxx1JdB_DusYBwToP0qT-FTH3yMP7NmzyvyruPa7mKUvGuLo5tQDPLkgiHxi5wuYshTYQMXpIUv1m42UvA0FWw_xTOakAh1MbW7Rloxe8K5jxgxppdjlo4GI8YBG-7E2_3/w640-h480/garden.jpg" width="640" /></a></div><br />
<div style="text-align: center;">Last year was my first venture into gardening. I found so much enjoyment in <a href="http://earthmother-intheraw.blogspot.com/2009/05/harvest-groceries-from-your-backyard.html">harvesting groceries from my own backyard</a> and juicing my garden each morning that I went hog wild with the greens this year. And well, as you can see, my greens have gone hog wild! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVTBpEAiQ6SIfAgHIvMh34YeBZ2b8134adeZVPf6YUJxMAIxcYAQG5CfJEJ4wtJiSo2z0ZabCRa5D5smX_jOxdFhvto69WpTyglHj67yKuaFvfmPraL-aAbV8djhdn1WOviRQTLYyWRT6/s1600/Lettuce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVTBpEAiQ6SIfAgHIvMh34YeBZ2b8134adeZVPf6YUJxMAIxcYAQG5CfJEJ4wtJiSo2z0ZabCRa5D5smX_jOxdFhvto69WpTyglHj67yKuaFvfmPraL-aAbV8djhdn1WOviRQTLYyWRT6/w640-h480/Lettuce.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">Beeeee-uuuuuuu-teeeeee-ful!<br />
No chemicals here. </div><div style="text-align: center;">Ever see an <i>organic</i> head of lettuce like that in your grocery store? </div><div style="text-align: center;">How much do they charge you?</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXD0YRkc2lGjq1bsLZAI-V_yTDO35G_bSCZ3zxpxLs7RQUWISCmoZByNdIcISK-mcwGtWsxFVs44tn4hAwzV7akj68gCGpR6a14WQOC_LSLYjbhPP6d_t0OkJvtPJVXmmdeqNDXDlWSLiU/s1600/cuke.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXD0YRkc2lGjq1bsLZAI-V_yTDO35G_bSCZ3zxpxLs7RQUWISCmoZByNdIcISK-mcwGtWsxFVs44tn4hAwzV7akj68gCGpR6a14WQOC_LSLYjbhPP6d_t0OkJvtPJVXmmdeqNDXDlWSLiU/w480-h640/cuke.jpg" width="480" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;">Grow, baby, grow! I have BIG plans for you.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SCaLN3xnNY2EBS5ysOgAjJ0YQTNdQ93waQEsHvyduoLlIGrbvTsvfcdGxLAee6qrqtyzFMGy2ftAfJpo3LjyCZkwIQUAQmcImolV1eUcCtRpfZ_ogGfYDOa6leQ6SGScUk1E2PfQMdAb/s1600/Garden+Gnome.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SCaLN3xnNY2EBS5ysOgAjJ0YQTNdQ93waQEsHvyduoLlIGrbvTsvfcdGxLAee6qrqtyzFMGy2ftAfJpo3LjyCZkwIQUAQmcImolV1eUcCtRpfZ_ogGfYDOa6leQ6SGScUk1E2PfQMdAb/w640-h602/Garden+Gnome.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">It's so hard to find good help these days.</div><div style="text-align: center;">I'm keeping this guy!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJ2Wu4NWIQnJu0HYxgsQsx2Sv1LNQJ18AcnuVl7jIUx7m304Wkn8A2BcnzwFcq1Cb07pYMkYS8h_hZYKNBq6vBV0ELj-cVy0AfaD-dbJv97i-FSaVpJVi3KLW-a0iZnV4RVVlZXmYNj6X/s1600/garden+juice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVJ2Wu4NWIQnJu0HYxgsQsx2Sv1LNQJ18AcnuVl7jIUx7m304Wkn8A2BcnzwFcq1Cb07pYMkYS8h_hZYKNBq6vBV0ELj-cVy0AfaD-dbJv97i-FSaVpJVi3KLW-a0iZnV4RVVlZXmYNj6X/w640-h480/garden+juice.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Daily morning elixir: <i><a href="https://amzn.to/3wH11nM" target="_blank">fresh greeeeen juice</a> from the garden</i>.<br />
Cheers! </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b><i>How green does your garden grow? </i></b></div><div style="text-align: center;"><b><i>What have you planted this year? </i></b></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-61412375500847261672010-06-24T15:17:00.005-04:002022-03-28T16:38:18.444-04:00Wheatgrass: The King Of Alkaline Foods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_gWg_RyoHaFoquphMGRvZA1VehKHgeYOUHzwkghgkYLExYUiQ2UK77NB9Cs1Pgsom8xPNNA9lZLYDuWDhA4zGUW_7QcoS8NBFzt8MjFAuJr39-7dhZS2qOoI7OVHQwdQUoeSGW-TVAfL/s1600/wheatgrass.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_gWg_RyoHaFoquphMGRvZA1VehKHgeYOUHzwkghgkYLExYUiQ2UK77NB9Cs1Pgsom8xPNNA9lZLYDuWDhA4zGUW_7QcoS8NBFzt8MjFAuJr39-7dhZS2qOoI7OVHQwdQUoeSGW-TVAfL/w506-h640/wheatgrass.jpg" width="506" /></a></div><div style="text-align: justify;">Whether or not you've ever held the title of Fast Food Queen as I once did, you've likely ingested your fair share of highly processed and chemical laden foods. Let's face it, in this day and age, it's increasingly more challenging to eat a diet rich in whole foods that <i>aren't </i>filled with chemical preservatives, additives and pesticides. Just take a look at the <a href="https://www.ewg.org/foodnews/dirty-dozen.php" target="_blank">Dirty Dozen</a> list – even fresh fruits and veggies aren't immune.<br />
<br />
Unfortunately, most processed foods are acidic and when we consume too many of them, our body's acidity-alkalinity balance is upset. Prolonged acidity is very taxing on our cells and organs, and ultimately leads to illness and disease. <br />
<br />
<b>The King of Alkaline Foods</b><br />
<br />
Wheat grass has a high alkalizing effect, which helps restore the balance between acidity and alkalinity in the body. When your body’s pH levels are balanced, you'll begin to notice an increase in energy, stamina and less need for sleep.<br />
<br />
Ann Wigmore, author of <i><a href="https://amzn.to/3usMkSx" target="_blank">The Wheatgrass Book</a></i><img alt="" border="0" class="dslnpiahmsbmppumxpsb dslnpiahmsbmppumxpsb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb fylgpdsihfsrkrssgkdb" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=0895292343" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, writes:<br />
<blockquote>“Each of us is the keeper of ten trillion little batteries called cells. Like flashlight batteries, our cells hold a charge of electricity. In order for this charge to be strong and steady we need to have a steady supply of proper nutrients. With the addition of wheatgrass and raw foods to your diet, your cells will store a maximum electrical charge, and you will have plenty of energy.”</blockquote><b>Rich In Chlorophyll</b><br />
<br />
Wheatgrass contains an abundance of chlorophyll. The structure of chlorophyll is very similar to that of hemoglobin – the protein molecule in red blood cells – which makes it possible for our body to transform chlorophyll into hemoglobin. <i>How cool is that?</i> Drink your wheatgrass and increase your red blood cell count!<br />
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Scientists have found chlorophyll strengthens liver functions, neutralizes toxic compounds, as well as eliminates toxins in the blood. Take <i>that</i>, nasty chemical additives and preservatives!<br />
<br />
<b>Rejuvenate Your Body</b><br />
<br />
Studies and tests of wheatgrass have concluded that it:<br />
<ul><li>Stimulates the repair of damaged DNA</li>
<li>Neutralizes infections</li>
<li>Assists in wound healing</li>
<li>Promotes healthy bowel function</li>
<li>Inhibits the activity of carcinogens</li>
<li>Reduces or eliminates offensive body & breath odors</li>
<li>Has a more potent anti-inflamatory effect than aspirin</li>
</ul>Okay, so I think we can all agree that there are oodles of reasons to consume wheatgrass. But here's the thing: <i>try as I might, I cannot seem to get past the taste.</i> I quiver, and shiver, and gag. You get the picture. <br />
<br />
I've tried combining it with coconut water as well as adding it to various juices and smoothies to make it more palatable. Ann Wigmore strongly advises against this. Great. So what's a girl to do?<br />
<br />
Well, a couple of months ago, I was introduced to the <a href="http://www.bestorganicwheatgrass.com/" target="_blank">Best Organic Wheatgrass</a>. The company name says it all. Really. <br />
<br />
I've been drinking their wheatgrass daily for the last month, and no gag reflex. In fact, I rather like the taste! It reminds me of green tea.<br />
<br />
So, here's the scoop. Their wheatgrass is 100% organic and uses no artificial chemicals, preservatives or other ingredients. It is the only wheatgrass powder in the world grown <i>Aeroponically</i> in 100% oxygen – soil free, fungus free and pollution free. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsRMGqH_NoLMYCu0JD5D4VGR0C7ipNa4XR8wBj7_8g881oDoAD_IjxV2Begcht09o1oJXh0vEW3cqjxuY7DtqT7bxgPKledJA6rTzPooO24DeTacuG7OnOGYGPN6sPCMuA8O4iaXK8kJy/s1600/wheatgrass+harvest.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsRMGqH_NoLMYCu0JD5D4VGR0C7ipNa4XR8wBj7_8g881oDoAD_IjxV2Begcht09o1oJXh0vEW3cqjxuY7DtqT7bxgPKledJA6rTzPooO24DeTacuG7OnOGYGPN6sPCMuA8O4iaXK8kJy/w640-h467/wheatgrass+harvest.jpg" width="640" /></a></div><div style="text-align: center;"><i>Wheatgrass is lifted out of its tray with the roots. </i></div><div style="text-align: center;"><i>One pound or 1/4 tray of wheatgrass = 1 sachet of powder</i></div><div style="text-align: justify;"><br />
<b>Why Is The Root So Important? </b><br />
<br />
From the perspective of Chinese medicine, the leaves of wheatgrass have a cooling effect, whereas the roots produce a heating effect. Combining both characteristics neutralizes the effect produced by each individually. <br />
<br />
The active ingredients found in the root of wheatgrass, especially cancer fighting agents and 13 amino acids not found in the blades, stimulate damaged cells to undergo cellular repair.<br />
<br />
<i>Bonus:</i> by combining the roots with the blades, the taste is not as strong and nauseous as juiced wheatgrass. Score!<br />
<br />
After harvesting, the aeroponically-grown wheatgrass is cold dried to maintain its live enzymes and nutrients when combined with water. One wheatgrass sachet has the equivalent nutrients of 17 pounds of vegetables. Four packets are equivalent to one tray of wheatgrass. Yowza!<br />
<br />
<b>What About Folks Who Have A Wheat Allergy? </b><br />
<br />
Wheat allergies are usually a reaction to the gluten found in the wheat berry. Wheatgrass is a vegetable, cut before the wheat plant forms the grain (berry). Easy Pha-max wheatgrass has no gluten.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQoG1gJ-PdW7vsMMNXAFd9u5py_nzP-tfjrsw5L6bWvwXOR2L3dF7c-a3WO2MRAF_4KKCq65dbvAKFEuBaetUc9xvUqU6DYKj_Mx07ure0eIN56Sr3tSGuyJVWFvVzljVrywPnbTgq4XO/s1600/sachets.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQoG1gJ-PdW7vsMMNXAFd9u5py_nzP-tfjrsw5L6bWvwXOR2L3dF7c-a3WO2MRAF_4KKCq65dbvAKFEuBaetUc9xvUqU6DYKj_Mx07ure0eIN56Sr3tSGuyJVWFvVzljVrywPnbTgq4XO/w400-h301/sachets.jpg" width="400" /></a></div><div style="text-align: justify;"><b>So, Who's Feeling Lucky?</b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">The lovely folks at <a href="http://www.bestorganicwheatgrass.com/">Best Organic Wheatgrass</a> have offered to gift one reader of In The Raw a box of organic 100% Wheatgrass Powder, containing 66 individual sachets. <br />
<br />
But wait, there's more! Because they're so generous, they're also going to include a box of Wheatgrass With Honey. Traditional Chinese medicine uses honey to prolong life and treat diseases. Honey reduces body heat, nourishes spleen and stomach, moisturizes intestine and lungs, improves urination, detoxifies, and reduces pain. <br />
<br />
<b>Mandatory Entry:</b> Have a look around <a href="http://www.bestorganicwheatgrass.com/">Best Organic Wheatgrass</a> and tell me one thing you learned from visiting their site. Leave me a comment below this post.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvZZHg3RgwRp3pM9uFNarHSIzGZnM4tKb3XUYom53a69s7wxOyo_yZdDtei6yuJC0XGjg597zZ6ZAs8rDSbHqlRcE8_WmITJQTeLPUdb52R8h-jgPjavzTORXwqwUTPYGSk92NVRPE8Mr/s1600/Giveaway.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvZZHg3RgwRp3pM9uFNarHSIzGZnM4tKb3XUYom53a69s7wxOyo_yZdDtei6yuJC0XGjg597zZ6ZAs8rDSbHqlRcE8_WmITJQTeLPUdb52R8h-jgPjavzTORXwqwUTPYGSk92NVRPE8Mr/w640-h467/Giveaway.jpg" width="640" /></a></div><div style="text-align: justify;">You have until Midnight EDT, June 27th to get your entries in. I'll then call on <a href="http://www.random.org/">Mr. Random Number Generator</a> to pick a winner. <br />
<br />
Meet you back here on Monday, when I'll announce the lucky winner. I'll also have a special treat for everyone else. <br />
<br />
Good luck!</div><br />
<div style="text-align: center;"><b>UPDATED: <i>This Giveaway Is Now Closed</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBORhkSjIHkKxRvnoLBvHWVFpcqB9zUMyXxRmItNHPo5DcShS-Mfs79HI5gWo4UQRe-UJKe6qQSHOzJBxSMtYusIzuZ3BM7HzPpp7qUrb9EglQXCwfiigk9xMBpq-szFpF8JV-D7nXwrk/s1600/Winner.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBORhkSjIHkKxRvnoLBvHWVFpcqB9zUMyXxRmItNHPo5DcShS-Mfs79HI5gWo4UQRe-UJKe6qQSHOzJBxSMtYusIzuZ3BM7HzPpp7qUrb9EglQXCwfiigk9xMBpq-szFpF8JV-D7nXwrk/s320/Winner.jpg" /></a></div><div style="text-align: center;">Congratulations to Mbwilkes, you're the lucky winner of 2 boxes of the Best Organic Wheatgrass!</div><div style="text-align: center;"></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-67501088830506341032010-06-16T15:38:00.002-04:002022-03-31T18:09:34.038-04:00Ooooooh Baby, It's Blueberry Season<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHI44F7r4bXiNfqRI-PQEVA2UR4K7EskqR5xKROzl2IL7BC9h-mNQOaIOx21L6o3JjHFEX9R5J915DYWMpLE0zl0-NxKi1HibxU_Tb9ZEBwL4RGQWkv88cnPzrLB3l17ONgTyJBswl6fu/s1600/blueberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHI44F7r4bXiNfqRI-PQEVA2UR4K7EskqR5xKROzl2IL7BC9h-mNQOaIOx21L6o3JjHFEX9R5J915DYWMpLE0zl0-NxKi1HibxU_Tb9ZEBwL4RGQWkv88cnPzrLB3l17ONgTyJBswl6fu/w640-h480/blueberries.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<i><b>I found my thrill on Blueberry Hill<br />
On Blueberry Hill where I found you</b></i></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
They may rank #5 on the <a href="https://www.ewg.org/foodnews/dirty-dozen.php" target="_blank">Dirty Dozen</a> list – <i>so be sure to buy organic</i> – but blueberries are phytonutrient superstars. In fact, these little gems have the highest antioxidant capacity of all fresh fruit. This is mainly due to the presence of <i>Anthocyanin</i>. That's the pigment responsible for their lovely blue color. So take advantage of the season, load up on these yummy berries and rev up your immune system. <br />
<br />
Bonus: a study at the University of Michigan suggests that blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome. Sweet!<br />
<br />
<b>How To Pick 'Em</b><br />
<br />
Choose ripe berries that are firm and rich in color. It's best not to wash your berries until right before eating, as washing will remove the bloom – the whitish hue – that protects the skin from degradation. Gently pat them dry and store in a covered container in the refrigerator, where they'll keep for about a week. <i>Ha,</i> just try to keep them a week! Bet you can't do it. These babies will be calling your name.<br />
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Here's a thick and creamy post-workout smoothie I've enjoyed every day this week.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9UwjdXggpOl8bmsB0nrrtEXq2gE5Q_24d81bgyS7qMAR6ZEO3pSynOo6BfPBl-OY3dwf0bnBBMPGzxsQlYz-WSPJUjnAXtS4Qbj9IEKipm9UU9PpwMntichgWRT0pD_LCBThiJ3aTly1/s1600/blueberry+smoothie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9UwjdXggpOl8bmsB0nrrtEXq2gE5Q_24d81bgyS7qMAR6ZEO3pSynOo6BfPBl-OY3dwf0bnBBMPGzxsQlYz-WSPJUjnAXtS4Qbj9IEKipm9UU9PpwMntichgWRT0pD_LCBThiJ3aTly1/w640-h640/blueberry+smoothie.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<b>Berry Boost</b></div>
<div style="text-align: justify;">
<br />
<i>2 C organic blueberries<br />
2 frozen bananas<br />
4 Tbsp <a href="https://amzn.to/3qERUQy" target="_blank">Garden of Life Raw Protein</a><br />
1 1/2 C </i><a href="https://amzn.to/3DeRFAM" target="_blank">Zico Pure Coconut Water</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B003CIBPN8" style="border: medium none; margin: 0px; padding: 0px;" width="1" /><br />
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Place all ingredients in your <a href="https://amzn.to/3iEzomZ" target="_blank">favorite blender</a>, hit the magic button, and <i>voilà</i>. <br />
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Here's a sampling of some other raw vegan recipes where I've found my <i>blueberry thrill.</i> Enjoy!<br />
<br />
<span style="color: blue;">♥ </span><span><a href="https://www.ambitiouskitchen.com/wild-blueberry-lavender-ice-cream/" target="_blank">Ambitious Kitchen</a> serves up beautiful vegan coconut ice cream with hints of lavender and swirls of wild blueberries.</span> Does a summer treat get any better than this?</div><div style="text-align: justify;">
<br />
<span style="color: blue;">♥</span> I felt like I hit the lottery recently when I discovered the site Raw Food Recipes. It's definitely one of my new favorite haunts in cyberspace. Lots of fab food porn to explore, but this <a href="http://rawfoodrecipes.com/blueberry-mango-sorbet/" target="_blank">Blueberry Mango Sorbet</a> and <a href="http://rawfoodrecipes.com/chocolate-blueberry-pudding/" target="_blank">Chocolate-Blueberry Pudding</a> ought to keep your inner voyeur happy for awhile.<br />
<br />
<span style="color: blue;">♥</span> Talida made this tasty <a href="https://hazelandcacao.com/ultra-creamy-raw-vegan-blueberry-cheesecake/" target="_blank">Ultra Creamy Raw Vegan Blueberry Cheesecake</a> for her son's 4th birthday party. Lucky boy!</div><div style="text-align: justify;"> <br />
<br />
<i><b>How 'bout you? What's your favorite way to enjoy fresh blueberries in season? Thrill us with your recipes below!</b></i></div>
EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-9040462004382709322010-06-11T13:38:00.002-04:002022-03-31T18:10:08.369-04:00Review: Becoming Raw<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrE5Nq45MdfbD5v6pug46qffN3K5LomJgjt_0pLPrMJIH2DtAr-aIXypx84QGyCr9icnlYKIClHln6MzzTBADJf3REFmDYPQD11kG9vJk_wn2R-0oZ408OgkbWBPZ8dssiRT3K903tUqj/s1600/Becoming+Raw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrE5Nq45MdfbD5v6pug46qffN3K5LomJgjt_0pLPrMJIH2DtAr-aIXypx84QGyCr9icnlYKIClHln6MzzTBADJf3REFmDYPQD11kG9vJk_wn2R-0oZ408OgkbWBPZ8dssiRT3K903tUqj/w437-h640/Becoming+Raw.jpg" width="437" /></a></div><div style="text-align: justify;">The title says it all – <a href="https://amzn.to/3DbYbs5" target="_blank"><i>Becoming Raw: The Essential Guide to Raw Vegan Diets</i></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1570672385" style="border: medium none; margin: 0px; padding: 0px;" width="1" />. This is most certainly not a book you read through once, put up on the shelf and forget about. I know I'll be referring to this exhaustive guide repeatedly.<br />
<br />
Although over 45 recipes are included, this is not your typical raw food recipe book. In fact, this isn't your "typical" book about the raw food diet, and I've read oodles of them in the past two years.<br />
<br />
Authors Brenda Davis and Vesanto Melina are both registered dietitians. They offer scientifically sound answers to tough questions about raw foods, furnish nutrition guidelines and practical information, and show how to design a raw vegan diet that meets recommended nutrient intakes. There's no biased information in this book; it's just full of facts and you can draw your own conclusions.<br />
<br />
Despite having healed myself from morbid obesity and a host of chronic health conditions by adopting a raw foods lifestyle, I've met my share of both skeptics and critics along the way, as has, I'm sure, most anyone who's been raw for any length of time. From friends to family members to medical professionals, we've all undoubtedly heard the questions and concerns:</div><ul><li>Won't we end up with osteoporosis if we eliminate dairy products?</li>
<li>How will we get enough iron without meat?</li>
<li>Where will our vitamin B12 come from?</li>
<li>How can we possibly get enough protein?</li>
<li>Does cooking destroy nutrients?</li>
<li>Do the enzymes in raw foods really contribute to human digestion, health and longevity?</li>
<li>Are sprouted legumes indigestible?</li>
<li>Are most raw diets too high in fat?</li>
</ul><div style="text-align: justify;">Trust me when I say, this is <i>the</i> definitive guide in addressing each of these questions and many more — and not from opinion or even personal experience, but from scientific scrutiny that is referenced throughout the book. <br />
<br />
The authors also look at specific health problems – cancer, diabetes, heart disease, arthritis, etc. – and how the nutrients in raw plant sources address those ailments. <br />
<br />
Rynn Berry, historical advisor to the North American Vegetarian Society, contributes a chapter on the history of the raw food movement, which I found fascinating. In addition to being introduced to the early pioneers of the lifestyle, I gained a better understanding of where the various "sects" originated — fruitarianism, sproutarianism, gourmet raw cuisine, and the Christian and Essene raw food lifestyles.<br />
<br />
It's well known that raw vegan diets tend to be low in calories and high in fiber, a perfect choice for folks who want to lose a few or many pounds. I've managed to shed all of my excess weight without counting a calorie, carb or fat gram; however, having done so, I now want to ensure that my cells are fueled with an optimal amount of antioxidants, vitamins and minerals. I've also moved from a sedentary lifestyle to a very active (dare I say, <i>athletic</i>) one, so I know both my caloric and protein requirements have changed dramatically. <br />
<br />
That said, if you're someone who likes to see data broken down into charts, tables and graphs, you'll have plenty of eye candy here. My new best friend is <i>Table 5.3: Calories, protein, fat, carbohydrate, and water content in raw food.</i> My BFF spans six pages and comprises just about every food imaginable – fruits, vegetables, nuts, seeds, legumes, grains, and more! <br />
<br />
The authors then went on to educate me in determining how much caloric intake (energy) I'll need to maintain a healthy body weight and adequate nutrient intakes (protein, carbohydrate, fat, vitamins, minerals) for the long term. These are all broken down by individual foods into easy-to-reference tables as well.<br />
<br />
Whether raw vegan or not, <i><a href="https://amzn.to/3DbYbs5" target="_blank">Becoming Raw</a></i><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1570672385" style="border: medium none; margin: 0px; padding: 0px;" width="1" /> is an excellent resource for anyone interested in understanding the relationship between food and health. I definitely recommend adding a copy to your home library today. </div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-75680609353626304542010-06-07T13:56:00.002-04:002022-03-31T18:10:20.422-04:00Simple Spring Salads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipT_dbzjpqzEjrR-jRKtjCQhqCKCqcEfonFoTzcD21HOoINsTeRejrz-jnc46Ovnz1V-FuTWLnzO35X3dwFfEk5zDDUs-lfMkEIGX1WjS-uFHLHGgB6fsVIC3p2a8MR3XshqBGxKABy8lH/s1600/arugula-strawberry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipT_dbzjpqzEjrR-jRKtjCQhqCKCqcEfonFoTzcD21HOoINsTeRejrz-jnc46Ovnz1V-FuTWLnzO35X3dwFfEk5zDDUs-lfMkEIGX1WjS-uFHLHGgB6fsVIC3p2a8MR3XshqBGxKABy8lH/w640-h480/arugula-strawberry.jpg" width="640" /></a></div><div style="text-align: justify;"><b>Strawberry-Arugula Salad</b><br />
<br />
<i>1 pint strawberries, sliced<br />
1 bunch arugula</i><br />
<br />
<u>Vinaigrette</u>:<br />
<i>1/4 C fresh lime juice<br />
1 tsp local raw honey<br />
1/2 tsp <a href="https://amzn.to/3iAJRQq" target="_blank">sea salt</a><br />
1/4 C <a href="https://amzn.to/3iGNNPq" target="_blank">cold-pressed extra virgin olive oil</a><br />
handful of freshly torn mint leaves<br />
freshly ground pepper to taste</i><br />
<br />
To prepare the vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine. Of course, you can whisk the ingredients in a small bowl, but I think it's much more fun to shake it up, baby. <br />
<br />
Toss arugula and the red springtime jewels in a large bowl. Drizzle dressing over top.<br />
<br />
This salad is a taste sensation – the bitterness of the greens, the sweetness of the berries, the tang of the dressing – it's got it all going on!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGic-GZNGR1EOgtRiuM2iTgc2YTMS0wrX7BCy3F5P-Ox-gY02kn_ozr3Kg37u9Eu_Bx0oReAXSqQCVBVsbGsyGspzjUnpx6wjJmU8qQv5KnP0Wk6cnC_5x3Mocab873ZhxcbES9psxfvYF/s1600/fennel+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGic-GZNGR1EOgtRiuM2iTgc2YTMS0wrX7BCy3F5P-Ox-gY02kn_ozr3Kg37u9Eu_Bx0oReAXSqQCVBVsbGsyGspzjUnpx6wjJmU8qQv5KnP0Wk6cnC_5x3Mocab873ZhxcbES9psxfvYF/w640-h515/fennel+salad.jpg" width="640" /></a></div><div style="text-align: justify;"><b>Fennel-Lemon Salad</b><br />
<br />
<i>1 fennel bulb, shaved thin with a <a href="https://amzn.to/3NsNdmz" target="_blank">mandoline</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=B000HZBXOA" style="border: medium none; margin: 0px; padding: 0px;" width="1" /><br />
2 Tbsp extra virgin olive oil<br />
2 Tbsp fresh lemon juice<br />
fresh thyme leaves, chopped<br />
fresh parsley, chopped</i><br />
<br />
Remove the frilly end of the fennel and trim the root. Slice thinly crosswise – here's where the mandoline comes in to play.<br />
<br />
Whisk olive oil, lemon juice, thyme and parsley in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving. <br />
<br />
You'll have to trust me on this one. The lemon perfectly complements the slight licorice of the fennel. Thyme and parsley provide a nice accent. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV3y84q7Cr69xg6ydKjI2K0FWs-TgRJCNXRtO0rPymGKV5wwm2mMwryw2EtzybiiH-KDfkJo6-KcTIJTy6ca-xXixMKVjUlDn0xGpZ-8MnrHvhv6-jk9BnTsiHr-7yciHfjGlzU03uDBB/s1600/pinapple-spinach.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFV3y84q7Cr69xg6ydKjI2K0FWs-TgRJCNXRtO0rPymGKV5wwm2mMwryw2EtzybiiH-KDfkJo6-KcTIJTy6ca-xXixMKVjUlDn0xGpZ-8MnrHvhv6-jk9BnTsiHr-7yciHfjGlzU03uDBB/w640-h440/pinapple-spinach.jpg" width="640" /></a></div><div style="text-align: justify;"><b>Pineapple-Spinach Salad</b><br />
<br />
<i>1 pineapple, quartered and sliced<br />
1 bunch fresh spinach<br />
1/2 red onion, sliced<br />
1/2 C <a href="https://amzn.to/36RBGfJ" target="_blank">raw almonds</a></i><br />
<br />
<u>Vinaigrette</u>:<br />
<i>3 Tbsp balsamic vinegar<br />
1 garlic clove, minced<br />
1/2 C extra virgin olive oil<br />
sea salt + freshly ground pepper to taste</i><br />
<br />
I'd actually recommend using a <a href="https://amzn.to/3iEzomZ" target="_blank">blender</a> to make the balsamic vinaigrette. It will produce a thicker dressing. <br />
<br />
Toss all ingredients in a bowl and serve immediately.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdSN8SA_9S3MSKXQBIe9Ei_z4KXZ2LAxqtMQGA5k1FKa-GlTMnmiJuEA1Vx4qu2ITj7j3MH-vvbyhB2wuWheEqKN257b-FrohWNMqwUPmq6AhAWjZ5-AP6KELON4WVP7td5EQMohwj34h/s1600/Fresh+%26+Local.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdSN8SA_9S3MSKXQBIe9Ei_z4KXZ2LAxqtMQGA5k1FKa-GlTMnmiJuEA1Vx4qu2ITj7j3MH-vvbyhB2wuWheEqKN257b-FrohWNMqwUPmq6AhAWjZ5-AP6KELON4WVP7td5EQMohwj34h/w640-h448/Fresh+%26+Local.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><i><b>What's your favorite springtime salad recipe? Share in the comments below.</b></i></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-91900167900571722922010-05-28T14:24:00.001-04:002022-03-28T16:49:41.824-04:00Season's Eatings: What's Fresh Now?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGbSYr6qzTEWpfyUhYhAy67o852e_qmi0xKvkbNMmM4Yd8ZKSlcNmTm1A1cUF8OA5LZHttFLa4RCycv03utUS_AI5NAkEw9AY6g9qbMak_t87zPOra1Irc-74X9gHWC4SnPf32DU_U_x7/s1600/veg+mosaic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGbSYr6qzTEWpfyUhYhAy67o852e_qmi0xKvkbNMmM4Yd8ZKSlcNmTm1A1cUF8OA5LZHttFLa4RCycv03utUS_AI5NAkEw9AY6g9qbMak_t87zPOra1Irc-74X9gHWC4SnPf32DU_U_x7/w640-h512/veg+mosaic.jpg" width="640" /></a></div><div style="text-align: justify;">In these United States, Memorial Day weekend heralds the unofficial start of the summer season. Communities will gather to pay tribute to the men and women of our armed forces with parades, prayer services, and the placing of flags in local cemeteries. Grills will get fired up as families and friends host backyard cookouts. <br />
<br />
But here in the arctic tundra, Memorial Day weekend also means the long-awaited opening of the farmers markets. YeeeeHaw! No more tasteless produce. No more eating fruits and veggies that have traveled further than I've traveled in a lifetime (and I've done <i>a lot</i> of traveling!). Think I'm kidding? Check out this oldie but goodie from the archives: <a href="http://earthmother-intheraw.blogspot.com/2009/01/does-your-food-travel-more-than-you-do.html">Does Your Food Travel More Than You Do?</a><br />
<br />
<b>So, What's In Season in Your Region?</b></div><div style="text-align: justify;"><br />
Exact crop availability and harvest times vary year-to-year, but this summary will give you an idea of what to look for now in your neck of the woods. You can also look up produce availability by state at <a href="https://www.seasonalfoodguide.org/" target="_blank">Seasonal Food Guide</a>. <br />
<br />
<b>The Northwest</b><br />
<br />
<i>Arugula, Asparagus, Cauliflower, Chard, Cherries, Collard Greens, Edible Flowers, Fennel, Fiddleheads, Kale, Lettuce, Mint, Morels, Oregano, Potatoes, Radicchio, Radishes, Rhubarb, Rosemary, Sage, Scallions, Sorrel, Spinach, Thyme, Watercress, Zucchini</i><br />
<br />
<b>The Southwest</b><br />
<br />
<i>Apricots, Avocados, Blackberries, Carrots, Cilantro, Chard, Cucumbers, Green Beans, Kale, Lettuce, Nectarines, Oregano, Peaches, Peas, Sage, Snap Peas, Sorrel, Spinach, Summer Squash, Sweet Onions, Tomatoes, Zucchini</i><br />
<br />
<b>The Midwest</b><br />
<br />
<i>Arugula, Asparagus, Beets, Cabbage, Chard, Collard Greens, Fava Beans, Fennel, Leeks, Lettuce, Mushrooms, Parsley, Parsnips, Radishes, Rhubarb, Spinach, Turnips</i><br />
<br />
<b>The South</b><br />
<br />
<i>Asparagus, Beets, Blueberries, Broccoli, Cabbage, Cauliflower, Collard Greens, Green Beans, Lima Beans, Okra, Peaches, Plums, Pole Beans, Spinach, Strawberries, Summer Squash, Sweet Onions, Valencia Oranges</i><br />
<br />
<b>The Northeast</b><br />
<br />
<i>Arugula, Artichokes, Asparagus, Chard, Fava Beans, Fiddleheads, Garlic Scapes, Green Onions, Lettuce, Mint, Nettles, New Potatoes, Parsley, Parsnips, Pea Greens, Rhubarb, Spinach, Thyme</i><br />
<br />
Purchasing food close to the source ensures freshness and a smaller impact on the environment since fewer resources are used to transport the food from farm to table, but that's not the only reason I love shopping at my local farmers market.</div><div style="text-align: justify;"><br />
</div><div style="color: #38761d; text-align: center;"><b><i>"Knowing where your food comes from can change your life." </i></b></div><div style="color: #38761d; text-align: center;"><i>~ Alice Waters</i></div><div style="text-align: justify;"><br />
Truer words were never spoken. Wanna change your relationship with food? Meet the farmers who grow it!<br />
<br />
<b>How Green Does Your Garden Grow?</b><br />
<br />
Conventional farmers apply chemical fertilizers to soil to grow their crops and use insecticides and fungicides to get rid of insects and disease. They'll typically control weed growth by applying synthetic herbicides. <br />
<br />
The Environmental Protection Agency considers 60% of herbicides, 90% of fungicides and 30% of insecticides to be <i>carcinogenic</i>. Yikes! I don't like those odds, do you?<br />
<br />
Aside from pesticide contamination, conventional produce tends to have fewer nutrients than organic produce. On average, conventional produce has only 83% of the nutrients of organic.<br />
<br />
Organic farming differs from conventional farming in the methods used to grow crops. Organic farmers build and feed soil with natural fertilizer such as <a href="http://earthmother-intheraw.blogspot.com/2010/04/dirt-on-composting.html">compost</a>. To control insects and disease, an organic farmer will employ natural methods like insect predators. For weed control, organic farmers use crop rotation, hand weeding, and mulch.<br />
<br />
Now listen, just because you're shopping at the local farmers market, doesn't necessarily mean that all the produce you see is organic. But here's the thing: the folks who grew it are standing right in front of you, so <i>ask</i>.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfuKl7NuLotl3oXLE7-r8045kP6_frRkydveIyxbS_b0wTVr6_-OevCY93vFNgfGlIWO5efojcAp4n5WRHbKP-KkxcTnDu5FlktUM1IhTj530C6_ZCi_qQJjOm4fyHniuIRskNhxYex1k/s1600/Shopper's+Guide.jpg"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfuKl7NuLotl3oXLE7-r8045kP6_frRkydveIyxbS_b0wTVr6_-OevCY93vFNgfGlIWO5efojcAp4n5WRHbKP-KkxcTnDu5FlktUM1IhTj530C6_ZCi_qQJjOm4fyHniuIRskNhxYex1k/w482-h640/Shopper's+Guide.jpg" width="482" /></a></div><div style="text-align: center;"></div><div style="text-align: justify;"><b>The Dirty Dozen</b><br />
<br />
The Environmental Working Group (EWG) has been publishing guides to the "dirty dozen" of the most pesticide-contaminated foods since 1995, based on statistical analysis of testing conducted by the U.S. Department of Agriculture and the U.S. Food and Drug Administration.<br />
<br />
The dirty dozen list only reflects measurable pesticide residues on the parts of the foods normally consumed (meaning, <i>after being washed and peeled</i>). But, according to the EWG, consumers can reduce their pesticide exposure by 80% just by avoiding the most contaminated fruits and veggies. <br />
<br />
Thanks to our liver, which serves as a super filtering system, we can all handle a certain amount of chemicals and toxins while still remaining reasonably healthy. But, what happens over time is the liver becomes overwhelmed. This happens much more rapidly in young children. <br />
<br />
We can help our liver function more efficiently by adding in an assortment of fresh organic fruit, vegetables, nuts, seeds and grains to our daily diet. At the very least, we'd be wise to avoid the dirty dozen by purchasing those items organic. <br />
<br />
Download your own <a href="https://www.ewg.org/foodnews/" target="_blank">Shopper's Guide To Pesticides</a> and keep a copy in your wallet. Visit <a href="http://www.localharvest.org/" target="_blank">Local Harvest</a> to find a farmers market near you. <br />
<br />
<i><b>So, tell me, what will you be buying at the farmers market this holiday weekend? How will you celebrate Memorial Day?</b></i></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-40667840427296367112010-05-19T14:49:00.002-04:002022-03-28T16:53:46.611-04:00What's Really Behind Your Food Cravings?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoqr6rhinl6q8_hqEuXXNsI9uFRL49lt5eF1_-a0IQkUsh05ybO_E_HYmkA0o84nhK3HN6HO816v1IhF3BaEYtNZoJkBCk98wUQ-W-VDRXHHnGjc4ERTaTjmiirsPhAK100Kz06gxE1uw/s1600/Food+Cravings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoqr6rhinl6q8_hqEuXXNsI9uFRL49lt5eF1_-a0IQkUsh05ybO_E_HYmkA0o84nhK3HN6HO816v1IhF3BaEYtNZoJkBCk98wUQ-W-VDRXHHnGjc4ERTaTjmiirsPhAK100Kz06gxE1uw/w640-h419/Food+Cravings.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
I've written before about <a href="http://earthmother-intheraw.blogspot.com/2009/06/changing-my-relationship-with-food.html" target="_blank">Changing My Relationship With Food</a> and how the process was key in my recovering from morbid obesity. One of the things I discovered along the way was that food cravings are <i>physical</i>. <br />
<br />
Physical cravings are our cells crying for the nutrients they need. Sadly, we often respond to this urge by eating highly processed and refined foods which only promote further malnourishment. <br />
<br />
Yup, that was me. Tipping the scales at over 300 pounds, yet starving. I used to think the four food groups were Starbucks, chocolate, cheeseburgers and French fries.<br />
<br />
While I was transitioning from the Standard American Diet of packaged and processed foods to a diet high in raw, living foods, I went through some periods of strong cravings. { To get a sense of what my transition looked like, you can read <a href="http://earthmother-intheraw.blogspot.com/2009/01/day-in-life.html" target="_blank">A Day In The Life</a> }<br />
<br />
Early on, my body craved wild-caught Alaskan salmon daily. After several months of detoxifying my system of food additives and preservatives, I couldn't get enough beets. Morning, noon and night, all I wanted for about a week was beets. Crazy, since prior to that, you couldn't pay me to eat them. <br />
<br />
There were a couple of weeks I remember, where the only greens I wanted were mustard or turnip greens. I have to be honest here and tell you, for most of my life I didn't even know what mustard and turnip greens were, much less <i>eat</i> them.<br />
<br />
I still experience cravings and have learned to listen to my body. If watermelon is what my body desires, I eat watermelon. Craving kale, I'll make a large green smoothie. <br />
<br />
Anyways, all this is to say that I was recently reading a terrific book by naturopathic doctor Colleen Huber, <a href="https://amzn.to/3LnrzOK" target="_blank">Choose Your Foods Like Your Life Depends On Them</a><img alt="" border="0" class="ciwkcioyyghmzfvyjwdx ciwkcioyyghmzfvyjwdx" height="1" src="http://www.assoc-amazon.com/e/ir?t=inthra-20&l=btl&camp=213689&creative=392969&o=1&a=1425749283" style="border: medium none; margin: 0px; padding: 0px;" width="1" />, and was pleasantly surprised to find this:<br />
<br />
<div style="text-align: center;">
<b>Food Cravings</b></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJJ7k4rJ9OaZaTVfC3CyzAAkeun6XRFGm_p9iwOKT76qsATJalCdDIkatKjIZW_0vICZsk_pFP_T7di4uQ3bR-vOGjh6TO1IY2tkU793y_A7X8csFFiLpUKzK-Pf6-EHCFA09LbVE1t-J/s1600/Cravings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJJ7k4rJ9OaZaTVfC3CyzAAkeun6XRFGm_p9iwOKT76qsATJalCdDIkatKjIZW_0vICZsk_pFP_T7di4uQ3bR-vOGjh6TO1IY2tkU793y_A7X8csFFiLpUKzK-Pf6-EHCFA09LbVE1t-J/w640-h544/Cravings.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<br />
Nifty, huh? This is only a partial listing. You can see the whole chart of Food Cravings <a href="http://www.naturopathyworks.com/pages/cravings.php" target="_blank">here</a>. <br />
<br />
<i><b>So, tell me, what food has your body been craving lately? Will you reach for a healthy alternative instead of the bag of Doritos?</b></i></div>
EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-85547864256884730272010-05-14T15:39:00.002-04:002022-03-28T16:59:53.503-04:00Healing Our Planetary Waters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUh4dqsinb5uKD1x-zxjEdEFEYPlih5z1bnq4-C9UXu55WAttp-MoTSullEGzYAawV8lAC_MVL04BNlBryCI-7Sa5GsZpO__lrAhqMQp36mXBXiThmYB_-5uqTI9SrOfZETANaXyKFjpl/s1600/water.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUh4dqsinb5uKD1x-zxjEdEFEYPlih5z1bnq4-C9UXu55WAttp-MoTSullEGzYAawV8lAC_MVL04BNlBryCI-7Sa5GsZpO__lrAhqMQp36mXBXiThmYB_-5uqTI9SrOfZETANaXyKFjpl/w629-h640/water.jpg" width="629" /></a></div><div style="text-align: center;"><i>I am water</i></div><div style="text-align: center;"><i>irresistible.</i></div><div style="text-align: center;"><i>No obstacle can stop me,</i></div><div style="text-align: center;"><i>I go over</i></div><div style="text-align: center;"><i>under</i></div><div style="text-align: center;"><i>around and through.</i></div><div style="text-align: center;"><i>I change forms</i></div><div style="text-align: center;"><i>to steam or ice</i></div><div style="text-align: center;"><i>or rain.</i></div><div style="text-align: center;"><i>I bring life</i></div><div style="text-align: center;"><i>wherever I go.</i></div><div style="text-align: center;"><i>I touch everyone</i></div><div style="text-align: center;"><i>I meet.</i></div><div style="text-align: center;">❧❀❧ </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It's been a week of wild storms in these parts. Thunder, lightening, high winds, and rain. Torrents of rain.<br />
<br />
Internet access has been spotty. I've been able to jump on for an hour here, an hour there, before the network connection would get knocked out again.<br />
<br />
This certainly isn't the post I had planned for today. But in light of the water falling from the sky and the devastation that spreads daily through the oil-slick waters of the Gulf, this is what I'm being called to share with you.<br />
<br />
These 13 indigenous grandmothers are near and dear to my heart. I hope that you can receive their request with an open heart, answer their call, and share their message with your loved ones.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuK3jfanj-CVYxkwedctpM97QHFKNoa3XF2F8AqYMMKG1vMh43gHR3fdPi6Ad6XI4Sp8yKe6BbrdLqfAxpSQf7smXhlGi7kLRBB55bCxAA9HO3BzZcsCHMCF1UJwzk_iPqRZfEy55Mky9f/s1600/13+grandmothers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuK3jfanj-CVYxkwedctpM97QHFKNoa3XF2F8AqYMMKG1vMh43gHR3fdPi6Ad6XI4Sp8yKe6BbrdLqfAxpSQf7smXhlGi7kLRBB55bCxAA9HO3BzZcsCHMCF1UJwzk_iPqRZfEy55Mky9f/w640-h379/13+grandmothers.jpg" width="640" /></a></div><div style="text-align: center;">We, the International Council of Thirteen Indigenous Grandmothers, </div><div style="text-align: center;">ask you to join us </div><div style="text-align: center;">CONSCIOUS PARTICIPATION IN HEALING<br />
OUR PLANETARY WATERS</div><br />
<b>OUR MOTHER EARTH NEEDS YOUR HELP</b><br />
<br />
Along with many peoples all around the globe, and many water prayers this spring, we are calling for a MASSIVE GLOBAL EFFORT.<br />
<br />
Our main intention for this healing is to return the waters to their <i>original pure crystalline blueprint</i>, and to add to their abundance for the nourishment of ALL living things on the planet.<br />
<br />
Pray in your local waterways, at the rivers or lakes or streams. Or pray with a bowl of water in the middle of your cities.<br />
<br />
<div style="text-align: center;"><b><i>“We are Water Babies.<br />
Do not to forget to say thank you every day <br />
for the water you drink,<br />
the water you bathe in.<br />
Without our Mother water we would not survive.”</i></b></div><div style="text-align: right;"><i>~ Grandmother Agnes Baker Pilgrim, Takelma Siletz, Oregon</i></div><br />
Grandmothers will be holding Water Prayers in the following places:<br />
<ul><li><i>African Rainforest, Gabon</i> – Grandmother Bernadette Rebienot </li>
</ul><ul><li><i>Great Lakes, USA</i> – Grandmother Rita Blumenstein </li>
</ul><ul><li><i>Mountains of Oaxaca, Huautla de Jimenez</i> – Grandmother Julieta Casimiro </li>
</ul><ul><li><i>Desert of the American Southwest</i> – Grandmother Mona Polacca </li>
</ul><ul><li><i>France</i> – Grandmother Flordemayo </li>
</ul><ul><li><i>Black Hills of North America</i> – Beatrice & Rita Long Visitor Holy Dance </li>
</ul><ul><li><i>Plains of North America, Montana</i> – Grandmother Margaret Behan </li>
</ul><ul><li><i>Hood River, Oregon</i> – Grandmother Agnes Baker Pilgrim </li>
</ul><ul><li><i>Nepalese Himalayas</i> – Aama Bombo </li>
</ul><ul><li><i>Brazilian Amazon</i> – Grandmothers Maria Alice Freire & Clara ShinobuIura </li>
</ul><ul><li><i>Tibetan Ceremonies in Canada</i> – Tsering Dolma Gyaltong </li>
</ul><ul><li><i>Mahia, Aotearoa, New Zealand</i> – Ambassador Pauline Tangiora</li>
</ul>At the same time, people will be praying at nine specific bodies of water around the planet using crystalline energy:<br />
<ul><li>Lake Tahoe, California</li>
<li>Lake Titicaca, Peru</li>
<li>Lake MacKay, Australia</li>
<li>Lake Chad, Africa</li>
<li>Lake Bikkal, Russia</li>
<li>Lake Kissyk-Kul, Kyrgyzstan</li>
<li>Lake Geneva, Switzerland</li>
<li>Lake Superior, Minnesota</li>
<li>Colorado River Complex </li>
</ul><div style="text-align: center;"><i><b>“Water reflects the human soul. </b></i></div><div style="text-align: center;"><i><b>If you say, ‘thank you’ to water, it will be reflected in </b></i><br />
<i><b>the form of beautiful crystals </b></i><br />
<i><b>overflowing with gratitude in return.” </b></i></div><div style="text-align: right;"><i>~ Masuru Emoto, The Secret Life of Water</i></div><br />
For further information, please visit the <a href="https://www.facebook.com/13GrandmothersCouncil/" target="_blank">International Council of Thirteen Indigenous Grandmothers</a> or <a href="https://www.grandmotherswisdom.org/" target="_blank">Grandmother's Wisdom</a>.</div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.comtag:blogger.com,1999:blog-2343098406561283871.post-31673843546316129602010-05-07T13:57:00.002-04:002022-03-31T18:11:20.291-04:00A Feast For The Eyes: Spicy Carrot Cuc Salad<div style="text-align: center;"><i><b><span style="font-family: arial;">Sometimes, looking is enough.</span></b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdspqPZqoFxcdq8BgRipHZLOseLzhLPJoakbNgBye-MiiAOlcTvypjR4dzQHQOvxUEqBKGo6MG6dB1jMyPBUOhcrEzToUFcT5oVBkYO1BMPOFDpJ5Ig8URpO3xxCiFClgOvd3kgDj7TZJP/s1600/spicy+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdspqPZqoFxcdq8BgRipHZLOseLzhLPJoakbNgBye-MiiAOlcTvypjR4dzQHQOvxUEqBKGo6MG6dB1jMyPBUOhcrEzToUFcT5oVBkYO1BMPOFDpJ5Ig8URpO3xxCiFClgOvd3kgDj7TZJP/w640-h557/spicy+salad.jpg" width="640" /></a></div><div style="text-align: center;"><i><b><span style="font-family: arial;"> </span></b></i><span style="font-family: arial; font-style: italic; font-weight: bold;">And, sometimes, you just have to give in to temptation.</span></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
<span style="font-family: arial;"><span style="font-weight: bold;">Friday Food Porn</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Doesn't this salad just scream, "Spring!" </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mmm, makes me want to rush out to the local farmers market (which opens this weekend, <i>thankyougod</i>!) and snatch up some fresh-picked cucs and carrots.</div><div style="text-align: justify;"></div><br />
<div style="text-align: justify;">Speecy spicy sauce? Bring it on! I looooooove me some Thai food.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Feast your eyes on this <a href="http://kellysfacesmells.blogspot.com/2010/03/raw-dinner-with-kelly.html">Veganlicious</a> dish and other sexy recipes prepared by the lovely Selene, just another girl obsessed with yummy, healthy food. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><span style="font-family: arial; font-style: italic;">Live a little. It's the weekend.</span></div>EARTH MOTHERhttp://www.blogger.com/profile/05499636052682827022noreply@blogger.com