Here’s why I love the Boutenko’s. It couldn’t be an easier than this to get your greens in.
Category Archives: Raw Food
With the summer months heating up and making me feel so much better, I’m very motivated to get back to my Raw Routine. I lost my game this past winter but have taken on new life with the help of our friend the Sun, Green Drinks and exercise.
I have a sense of renewed motivation with my reaction to the scale last week along with the decline of Dad’s Health.
Some of you may remember he was diagnosed with Parkinson’s in late 2009. He’s a great man, but very set in his ways and continues to be stubborn about his intake of whole foods. Of course it’s not just him, but my mother is the one who prepares the meals and even though I don’t like to point fingers I must say that it’s not that hard to “hide” the veggies in the food you make. In fact, I have found it really easy to incorporate tons of fruit and veggies in ways that my kids eat it with no problem.
It’s not all good. I have had my share of trial and error recipes with the Raw Food uncookbooks and my discerning family’s palate, but I’m not asking my dad to try elaborate raw meals. What I want here is WHOLE FOOD NUTRITION. You know…like what grows…can be picked….doesn’t have to be prepared much if at all. At the very least buying a bag of spinach and freeze it then blend up a handful with some frozen fruit. To me it’s simple. I know it’s not a cure but when you have almost zero fruits and vegetables daily, your energy, clarity and function shut down. In his case it’s worse because he is on medication that is causing severe side effects and he really needs all the help he can get. In the last 2 weeks, he has fallen and rushed to the Emergency room receiving a total of 10 stitches in his face. The falling is absolutely tragic to witness and humiliating and painful for him to endure. He is reluctantly now using a cane after much urging. His brain isn’t communicating with his limbs and so he begins to fall and with his arms by his sides he can not react to the fall until after it happens. So, with it progressing so quickly I really want to help any way I can aside from buying him a football helmet to wear ☺
Since I am still learning about how to help, I would love to hear any advice you may have for this journey. In the meantime, my Raw Food Challenge will last until the end of July. Who’s joining me?
So, here is my latest kick. I know sometimes I sound like I have ADD, but go with me on this one. Since I’m always whipping up something in the kitchen and having my family give me their honest feedback. Hahaha. Sometimes a little too honest, but I do appreciate it. I figured why am I spending all this time loving this process and spending money on the ingredients just for us? If I’m going to invest a large amount of time on something, shouldn’t I be getting paid for it? Actually, I do a lot of things just because I love to and don’t even think about a return in any manner. To me, it’s just not good Karma to expect something in return, but…the bottom line here is that business can be slow at times and it would be nice to fill the gap with a new venture. I decided to look into a Raw Chef Certification where I could learn additional skills and possibly get the knowledge and credibility I want to take one of my many ideas to market. Since I live in Southern Oregon, I am looking at Living Light in Fort Bragg, CA. Just a few hours drive time away, or Julliano’s in Santa Monica where I can stay with family while getting Certified.
I don’t really want to be a chef at a restaurant. If I did, I think true culinary training with an understudy of vegan/raw cuisine would be in order. I guess I really need inspiration and sense of direction. This would allow me to be in the moment and place one foot in front of the other so new doors (or windows) can open for me. I love the energy and excitement hosting raw events, and I know I don’t need to go this direction, but this is what’s on my mind and I ponder what new business ventures I can begin after this training.
I would LOVE to hear your feedback and suggestions.
Wow…that’s the best word to describe these amazing little chips I made last night. I surprised myself. I don’t usually like Kale alone, but dressed up, this one’s a keeper. I do use Kale in my green drinks, but I can’t even taste it with the apple or banana throw in along with it.
This was so simple. I had some Kale that didn’t get used in the morning drink, so before wilting, I washed it thoroughly, tore it up into small pieces and threw it in a bowl.
In the vitamix, I threw in:
1 cup sprouted pumpkin seeds
3 Tbsp sesame seeds or 1/4 c. tahini
juice of 1 lemon
1 piece of garlic, or more if you like
1/2 c. olive oil
1/2 c water
blend it all up until paste like
hand mix in 1/4 c of nutritional yeast and sprinkle of sea salt (optional)
toss this mixture with the kale leaves and dehydrate overnight
I’ve also had these with broccoli leaves instead of kale, but couldn’t find them this time.
The kids and hubby gobbled up the whole bag full by the time dinner was ready tonight.
They’re really savory and make you feel like you’re being naughty! Enjoy
There are many different seeds you can sprout. Pick the ones you love and begin to play with your living food. The health benefits are tremendous when you eat sprouts of all kinds. I like to sprout sunflower seeds and lentils. After drying them out, I sprinkle with my favorite seasoning so I can snack on them throughout the day.
Directions to Sprout Sunflower Seeds
Here are the basic steps to sprout sunflower seeds.
Purchase sunflower seeds for sprouting: To make sunflower seed sprouts, you must start with organic, hulled sunflower seeds. The kind you can buy at the grocery store are usually roasted and salted or at the least, just roasted, which kills the enzymes inside the sprout, making them unable to grow. There are plenty of sources for sunflower seeds: Health food stores, grocery chains such as Whole Foods Markets and Fresh Fields, and online sources such as Sprout People.
Cull the bad seeds: After purchasing the seeds, go through the seeds and remove any that are discolored or look funny. Rinse the seeds under cool water. It may be helpful to place the seeds in a fine mesh strainer, rinse, then pour them into your bowl or sprouting jar.
Find a sprouting bowl or jar: Sunflower seeds sprouts can be sprouted in a plain ceramic or glass bowl, or you can use a Mason jar or sprouting jar. Because they soak rather than sprout, you will only need to keep them in water for a few hours before they’re ready to eat.
Pour about 1 cup of seeds into the bowl. If you think that will make too much for you to eat, reduce the amounts but keep the proportion of 1 to 3 (1 portion of seeds to 3 portions of water).
Add 3 cups of cool water.
Soak for two hours.
Drain the water.
Rinse with cool water
Enjoy…they’re ready to eat!
Sunflower seed sprouts should never develop leaves or roots. Look for sprouts that just have a bit peeking out from the seeds. That’s a sign of a good, wholesome, nutritious sprout.
If you must, you can store sunflower seed sprouts for a few days but they don’t store well. The secret to longer storage is to pat them dry and store them in a cool spot in the fridge. Cover the glass bowl or jar or pour the sprouts into a plastic bag to store them.