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Category Archives: Quoina

Superfoods on a Mission

I am so proud to announce my latest project SUPERFOODS ON A MISSION. SFOAM’s mission is to bring nutrient dense food to those who need it most and subsequently educate others in the process.

It is our intention to receive donations of SUPERFOODS from various manufacturers of only the highest sources along with monetary donations and grants to be used for purchasing these foods and operating the organization.

Mission #1 is underway with donations from Victoria Boutenko and Passion For Life Nutrition (Mama Chelsea’s). Victoria personally donated several copies of her Green for Life Books and PFL donated several packages of their best selling RawGranola, which includes goji berries and cacao. Also included in the First Mission are GoPals nori snacks and Odwalla Superfood Bars, Spirulina & Wheatgrass.

Since this first mission wasn’t planned and needed to happen in a rush, the non profit is not yet officially running but it is expected to be up and going in the next 45 days.

This first batch of Educational materials and SUPERFOODS is making its way to Iraq for a team of 5 soldiers who are serving though the Holidays. Although SFOAM doesn’t support the war, we do support the need for everyone to benefit from the nutrition and healing power of SUPERFOODS.

We believe good health, fresh water and education should be available to all. Our current target is those serving in the military and those with weakened immune systems, or lacking food. We request that you participate with us in spreading the word and helping those in need.

Blessings,

RawMa

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Dextoxing with Raw Foods and Colon Hydrotherapy

Once you’ve spent any amount of time diving into improving your health, eventually you’ll realize that no matter what you put into your body, it all needs to come out as well.

A really good cleanse does a body good. I always do an annual cleanse almost like a spring cleaning but for my body. I love the way I feel so light after a cleanse. Last year I did several cleanses over a period of months that worked for certain parts of my body. I began with a liver cleanse that lasted for 2 weeks, then moved on to a heavy metal cleanse, kidney, gallbladder, lymph and colon. My thought on the order of the cleanse made sense to me at the time, but I began with the liver and ended with it as well since I knew I would be flushing it with more toxins as the cleanse continued for other parts of the body. I thought maybe if I did the liver first, it would be able to process out the series of toxins to follow easier.

I’m about to begin a new cleanse and this time, I am considering a good whole body cleanse, but my main intention is to cleanse and build my digestion in a way that will benefit me for a longer period of time. Naturally Raw Foods assists in cleansing the body from toxins. It’s high fiber content and enzymes act as a broom to sweep away toxins. I feel the need to help it further along, so I will also be going to see a Certified Colon Hydrotherapist. I had a great once back in Valencia, CA but since I’m in Oregon now, I’ll have to do some homework on the local hydrotherapists and get a good referral ahead of time. DO NOT go to a therapist who isn’t certified in some manner for this process. If you haven’t been before, it can be a little intimidating and it’s nice to have someone with a good bedside manner who has the experience to back it up.

I’ve also heard about the coffee enema but haven’t tried it yet. Why not wheatgrass or spirulina? Just wondering why of all things a coffee enema? Guess I have some research to do.

I’ve been asked a lot about the Master Cleanse. I have friends who swear by it and certainly loose weight and toxins with the plan, but I personally haven’t been able to stick to it for more than a couple of days. Some people are more focused than me and can totally handle it. I prefer to cleanse a little daily as well with lots of lemon juice and I add cayenne to my water during winter months.

Here’s a handy tip for you. Last winter I had a nagging cough in the middle of the night and I was able to relieve it only with some liquid cayenne in warm water. I gargled then swallowed the water and it went away. It also warmed me up a bit. I get my liquid cayenne from HerbFarm. It’s available at most natural food stores. I love to use it in sauces also because it can blend easier than the powder but you have to be careful with how much you use since it’s so potent.

That’s it about the cleanse so…bottoms up!

~RawMa

 

Raw Food Packaging Celebrates Earth Day

As I celebrate Earth Day, I think about how easy it is to help the planet by eating whole foods aka raw foods. It’s simple, healthy, compostable and does a complete transition from beginning to end though their own renewable growth.

I wanted you to see this video from Sun Chips to encourage you raw business owners to look at your packaging. No, Sun Chips aren’t raw, but they are trying to set a good example of how a mass produced product can have earth friendly packaging. Your raw company can be environmentally responsible and keep you in integrity with creating your raw product. Simplicity is the key to a raw lifestyle and leaving a burden on the planet is not something I want to support, so from now on when I shop for raw food products, you bet I’ll be checking the packaging to see if it has the ability to be compostable.

I recommend as consumers that we encourage all companies to use these practices. I know it may not be cost effective for the small raw startup, but be mindful of the cradle to cradle practice and strive for excellence as we celebrate our planet.

Peace,

Rawma

 

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RAW PIZZA…OH YEA

Dehydrated Crust:

I use the Excalibur dehydrator to make perfect crusts that can also double as great crackers or tostada flatties.

½ cup ground flax seeds
Water to cover ground flax seeds, approximately 1 cup
1 cup soaked raw almonds
2 cups soaked raw sunflower seeds
1 cup raw buckwheat ground
½ cup ground Deluxe Veggie Blend

(Jaffe Bros. blend of dehydrated cubed carrots, onions, tomatoes, celery, parsley, green peas, and green bell peppers)

1 lemon juiced
1 clove garlic
4 Tbs. Olive Oil
1 level Tb. of Real Salt (or to taste)
2 Tbs. Spice Hunter Italian Pizza Seasoning
1 Tb. Spice Hunter Garlic Herb Bread Seasoning ¼-1/2 cup water to adjust consistency before spreading on dehydrator sheets

Instructions:

1. Grind flax seeds to powder and place in a bowl with water, enough to cover over the flax powder. Stir ground flax seeds into water and let thicken while you work on the rest of the crust ingredients. Set aside.

2. Rinse and drain soaked seeds and nuts and add them to your Cuisinart (food processor) with all the remaining ingredients. Mix well until you have a smooth thick paste consistency. You may have to stop and stir a few times to get this mix well blended. Adjust with water at the end until you have a good consistency that can be rolled out with a rolling pin or pressed in a tortilla press between two pieces of thick plastic. (I use the plastic bags that my Jaffe products come packaged in)

3. Make pizza crust rounds the desired size. I like to make them smaller for individual size pizzas (5-7 inches in diameter). Once you get them pressed in between your plastic sheets, carefully peel down top plastic layer to expose the top side of the crust, then flip it over onto the dehydrator sheet and carefully peel down the remaining plastic sheet. (For the dehydrator, you can use a teflex sheet or I use the screened sheet with small holes in it to allow the crust to dehydrate on both sides evenly) Dehydrate the crusts overnight.

Almond Cheese/Mayo

This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) Quickly blanch the almonds to easily remove the brown skins.

2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
1 lemon juiced
½ tsp.-1 tsp. Real Salt (to taste)
¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
¼ tsp. ground mustard
½ cup water
¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)

Instructions:

Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency. Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.

Sauce for Pizza

2 cartons/pkgs Cherry or Grape Tomatoes (or four regular tomatoes)
1 Tb. dried oregano (can use fresh if desired)
½ cup sun dried tomatoes (I use olive oil packed) 1/3 cup fresh Basil
½ tsp. Real Salt
1 clove garlic (remove middle section of clove to quiet odors)
To thicken sauce use 1 tsp.-1 Tb. of psyllium seed husk

Place all ingredients into Cuisinart and pulse chop to chunky consistency. Set aside

Toppings for Pizza

Choose any of the following toppings to sprinkle over the top of the pizzas

Shredded/julienne zucchini, carrots, jicama, Shredded cabbage, romaine lettuce, beets etc. Minced Raw Spinach or bell peppers

Instructions:

Place crust on counter and spread with a thick layer of Almond Cheese/Mayo. Spread a thick layer of Pizza Tomato Sauce over the Cheese Sprinkle toppings over the top and serve immediately. YUMMY!!!!!!

Sauces will keep in the fridge for 3-5 days. Pizza Crusts will keep for up to two weeks if kept dry and cool.

 

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Raw Thanksgiving

As I plan my Thanksgiving Menu, I am reminded about the choices that we all make and the way a habit can so deeply become engrained into our daily lives.

In a family of four, I am the only one who has really embraced the power of a raw food lifestyle. Although I vary in the degree of raw % on a daily basis, my intent is clear to incorporate cleaner food choices for myself and my family into everything that I make. Since we are having company this holiday, and they each have very traditional SAD diets, I have decided to gently present RAW choices that are delicious and simple so everyone can enjoy the benefits without feeling the pressure of eating what the hostess prepares even if they don’t like it. That’s really the joy of Raw preparation. Pretty much everyone likes the ingredients, but they have never tried them together in a dish that hasn’t been cooked. For example, cooked carrots,peas and beans. Many people eat them cooked, but haven’t had the pleasure of a fresh sweet crunchy pea. Make selections this holiday that will showcase the simplicity of Raw and give your company a suprise with the new twist on traditional dishes, or add in a new dish like Matt Amsden’s cauliflower couscous, or fresh cranberry salad.

Tell me about your Raw Thanksgiving Menu.

~RawMa

 

Raw Food Menu Week 1

I thought I’d give you an idea of what my first few days at High Raw looked like.

Day 1

Smoothie: spinach, coconut water, banana, kelp

Snack in the car: almonds & goji berries

Lunch: veggie burger on veggie bread (I prepared and dehydrated the night before) w/ lettuce, raw mustard and raw ketchup

Snack: squash chips, flax crackers, 1 apple

Dinner: I really wasn’t hungry, but I had a small salad and 1/2 cup of a smoothie.

Day 2

I juiced ginger/cucumber & 2 carrots then added a frozen banana, spinach and maca to make a delicious smoothie

Snack: almonds & lemon water

Lunch: small salad w/ veggie burber

Snack: 2 vanilla macroons (I made the night before) & 1 small banana

Dinner: squash spaghetti w/ tomato garlic sauce

Day 3

I woke up late so I took a small salad to eat on the way to work

Lunch: veggie burger/veggie bread/lettuce/tomato

Snack: smoothie ~ blueberries/banana/horsetail/maca/dates & juice pulp from day 2 am drink

cayenne flax crackers

just before dinner: almond bar (I made day prior)

walk in the park

Dinner: Jicama/lime nori wrap

I really got hooked on the veggie burgers. They were so filling and nutrient dense that it gave me a ton of energy and kept me full.

 

30 Day Raw Challenge Update

Well, this is day 6 of my 30 days at high raw of 100%.

I’m feeling great and my digestion is getting better too. Yesterday I was really tired. That was a combination of lack of sleep and detoxing I’ve been enjoying a wide array of raw dishes and trying new recipies each day.

I can’t wait to test what’s in the dehydrator as I plan my week ahead. There are so many great dishes to make. If you have one you’d like to submit, I will post it on RawMa’s Blog

~RawMa

 

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