Thursday, April 11, 2013

Raw Food Restaurant Menu II

Another restaurant that caters to raw foodists in West Palm Beach is Christopher's Kitchen. The menu has cooked items on it, but with its interesting and appetizing raw food selection on the menu with clear description of the ingredients, it is not so surprisingly that it is frequented by people working at and guests from Hippocrates Health Institute. Although I didn't go there, menus were passed out to all guests at HHI to let them know that in reality there are some places that do in fact cater to people choosing the raw food diet. 


(click on the pictures for a larger view)

Christopher's Kitchen : The Lunch Menu
Christopher's Kitchen : The Dinner Menu

An aside:  Christopher's Kitchen also has a whole page of wines to be served with the raw (or otherwise) food dishes, but as wines aren't raw food and, because of the sugars and fermentation processes, they certainly aren't for people with candida  (or cancer or a bunch of other autoimmune diseases needing to be controlled). So I didn't include the listing.

While the average concept of a raw foodist is someone who eats more than 50% of their food raw (like myself), people at HHI don't regard someone as a raw foodist unless they are 80% or more. That is their recommendation for people who can't manage the full raw food diet. 

raw tacos at Christopher's Kitchen
For the people who are at HHI for 2-3 weeks, there is a counseling session which individuals can sign up for and one counselor-lecturer-assistant will do a detailed web search on where the guest lives and the types of restaurants and stores back in the home area where the raw food lifestyle can be portmanteau-ed out of HHI. 

HHI is all about lifestyle change, and so in addition to the one-on-one counseling session, we were given menus for Christopher's Kitchen in order to get menu planning ideas for ourselves once we're away from the HHI lifestyle center. Although we might not live near a raw food restaurant like Christopher's Kitchen, we can still get a very varied listing of food ideas to package for work, take on picnics, for hosting parties, etc. and not feel so overwhelmed by suddenly not having 'anything' to eat. 

Here are some menu items from Christopher's Kitchen that I found on Yelp:






and of course a dessert item ... if you can have it!
Even for people on the healthy raw food diet, not everything is "healthy" for each individual. Food selection is still based on one's own health concerns. For instance, people with rheumatoid arthritis or chronic inflammation should avoid veggies in the nightshade family (tomatoes, potatoes, peppers and eggplants are the most common ones). When I was so sick at first,  I avoided these. Finally after 6-9 months when my inflammation was pretty much under control I started carefully adding a couple of cherry tomatoes to my salad. Wow! They tasted soooo sweet! As for eggplants, well, I like eggplant with soy sauce, and since I can't have soy sauce I don't often eat the veggie. Peppers I just recently added but I fix them in moderation, but there's nothing like a stuffed raw pepper for as a "sandwich" for lunch or when traveling!

Anyway, just because the food is raw and raw food is healthy it doesn't mean that everyone can eat everything. The people at HHI were taught what foods to avoid for their specific problem(s). People with candida and cancer (roughly the same diet) had some of the biggest restrictions. I have a ridiculous time eating out, but I could easily find something at Christopher's Kitchen. The biggest limitations there, I'm sure, would be the dressings as most have agave (a sweetener), sesame seed oil (a bit bothersome on the throat), soy sauce or liquid amino acids (fermented), or a vegetable oil (I use only olive and coconut). It's definitely the (candida-naughty) sauces on the tacos or the sushi rolls that make the food so amazing.

Sunday, April 7, 2013

Raw Food Restaurant Menu

Every week while at Hippocrates Health Institute guests have the opportunity to have an outing to a local raw food restaurant (sorry, forgot the name and it's not printed on the main menu page). Anyway, the food was very good. The restaurant did not serve 100% raw, but perhaps it's 70-80%! The food was rather simple, and I have to say, after eating my flax tomato "sandwich" I was starving. At HHI most people don't have breakfast although some like myself who don't want to lose weight get a large nut milk -- alternating almond and Brazil nuts, so lunchtime is my big meal. My little "sandwich" was a taste of food; I needed more! I had to slip around the corner and get a can of almonds to tide me over to the evening meal as we were heading for an afternoon at the beach and I knew I couldn't stand a combination of hunger and heat. Ah, but the almonds did the trick! 

The menu -- the majority of items are raw!
(click on for a large view)


Some kind of salad with aoli sauce. The "pasta" pieces are filled with a cashew-herb cream "cheese".

Menu: Flax Tomato "Sandwich"

Menu: Tostadas with walnut "meat" pate 

Menu: probably this is the BLT on rye. The "bacon" is some kind of tempeh.

Menu: raw "brownie" ... and when it was served all eyes in the restaurant-cafe followed the decadent dessert to the table where a older couple sat. They said it was so rich they have a hard time eating it between them ... oh it looked GOOD!

Thursday, April 4, 2013

Raw Food Centerpieces

During my three-week stay at Hippocrates Health Institute, two or three times a week a beautiful raw food centerpiece was added to the food line. These usually appeared on the two days a week when nuts were included in the menu. The idea of not eating nuts every day is that they can be rich and many people have GI track difficulties and therefore have trouble evacuating, and because nuts can get caught in old fecal matter or in pockets, it's best to initially detox without eating them. This is a large reason for limited nuts to only two to three times a week during the initial detox but it's also  recommended by HHI as a lifestyle choice even after leaving HHI. If more reasoning is needed for limiting nuts, I once heard a health lecturer say that eating more than 40 grams of nuts a day is rough on the kidneys. Hmm, there seems to be some sense in that so I try to control myself ... but I have to say, nuts are one thing that I really enjoy eating, probably because they give me a lot of energy.

Not sure of the ingredients, but I'd guess broccoli and sunflower seeds as a base.
Whatever it was, no one was complaining!


Pepper Pecan Pate
Just an aside:  For people with candida, eating only certain kinds of nuts are recommended - walnuts and almonds are best. Cashews are very moldy, and HHI absolutely does not serve them, not to mention that there are almost no sources where cashews are truly raw as they are almost always irradiated when coming into the states. I read that pistachios are as moldy as cashews, but they do appear occasionally in a salad here at HHI. When I asked Ken Blue, the executive chef, if they were considered a moldy nut too, he had never heard that. Anyway, everyone does there own specific research, but it's nice to be aware that there pistachios might not be such a good choice for people with candida.


Tuesday, April 2, 2013

Hippocrates Health Institute Food Spread

For people going to Hippocrates Health Institute for jump-starting their immune system and cleansing  their bodies, HHI really puts on a great raw food spread for doing just that. Executive Chef Ken Blue, pictured below, is in charge of ordering quality food - organic, as chemical-free as possible in this day and age, and foods known particularly known to be beneficial to the body. The point of the 100% raw food diet at HHI is to utilize all of the enzymes, vitamins and minerals in plant-based foods that get destroyed with heat. Also, while eating food in the freshest form as possible, the enzymes, vitamins and minerals are giving the greatest benefit to the body.
Executive Chef Ken Blue in front of a sprout and fresh veggie spread.
The picture was borrowed from HHI's Facebook profile.
The one-week, two-week or full three-week program is to not only make food available to the visitors but also to educate them so they can take the raw-food lifestyle home with them and continue benefiting on the maintenance or recovery diet of nutritious and wholesome food.
A large kale-leaf "taco" stuffed with sprouts, a light nut "meat" with seasonings and some other veggies.
The "meat" and veggie stuffing for my kale-leaf "taco".
I was satisfied after eating one taco!
Once a week on a particular day something in the food line has a "cooked" item. Today it was a fiber-rich
whole-food prepared taco shell. I tried one but found the kale-leaf taco tastier. This hit my stomach too hard
and I tossed most of it (sorry to waste).
When looking at the "limited" food display in regard to calories, people often fail to see how they can power their bodies on such low-calorie and simple fare. What they don't realize is that the body fed with heavy fats and cooked carbs is not digesting the intake properly, and food undigested bogs down in the intestines, over time creating problems like flatulence, gall stones, ulcers, diverticular diseases, leaky gut syndrome, to name a very few. 

Yum! Raw kelp (I think) noodles and a light raw something-or-other sauce. Nice!!!
The idea of raw food eating at HHI is to have 50% of the plate with a variety of sprouts and the other 50% can be veggies like peppers, carrots, celery, olives, cabbage slaw and a small amount of raw dressing, or the raw noodles with sauce.


 For the people who come as three-week guests, after the first week they smile when the newbies go through the food line piling their plates super-high as if they haven't eaten already that day ... and end up eating it all and sometimes going back for more! The first three days the guests are eating, they feel starved on the low-calorie fare, but then they start tapering off on the amounts, and by the end of the week they take a decent plate of food and feel very satisfied. Their bodies have adjusted and they feel satisfied.




It is the undernourished body that has food cravings!






On average by the time the guests are ready to leave at the end of three weeks, they are eating and being quite satisfied with about 1,500 calories a day. This seems like very little, but the concept of counting calories is a modern concept based on easy access to high-fat and high-carb foods, which is making people grossly overweight and demanding that they count calories. 

For people on the raw food diet who are sports players or have high metabolisms, they can eat more avocados, coconuts and the rich variety of nuts and seeds available that people already eating high-fat diets are told to avoid. These plant fats are unsaturated and therefore can be easily assimilated in the body. 

And a BTW, people are warned off of coconuts because they are said to have long-chained fatty acids like meat. For people doing their research, they will quickly realize that coconuts are medium-chained fatty acids and therefore so very unlike the long-chained fatty acids of meat aka saturated fats. Coconuts are good for people. Unfortunately, since I have candida I react to the sugar in the coconut meat and milk (a young coconut sugar breakdown is approximately 50% glucose, 35% sucrose, and 15% fructose) so they're off my diet. However, coconut oil doesn't contain that sugar and is utilized differently by the body. So, strangely it benefits the GI tract by actually fighting harmful bacteria and over time repairs pinpoint holes in the GI tract that were created by the candida (fungus) that has attached to its walls and penetrated beyond to leak food particles into the body. 

THIS IS WHERE THE RICH ENZYMES, VITAMINS AND MINERALS ARE!!!
Fresh young sprouts - loaded with energy and extremely high in plant protein!

Unlike common belief that calories matter for being healthy, it's NOT the calories but the nutrition. With the raw food diet if done properly (and usually properly means a high amount of young sprouts which are absolutely packed with mega-nutrition), the person would eat a full-nutrition diet and his/her cravings, because the body is well nourished, would virtually disappear. 

When the head administrator was asked how many calories should a raw foodist eat, he furrowed his brow and said, "It's not the amount of calories that needs to be counted but the amount of nutrition." After saying that and the calorie-question kept coming up, he finally said that on average the raw foodists eats about 1,500 calories a day, but he was quick to add that counting calories is not something raw foodists typically do. With their lifestyle change from heavy fatty diets to raw foods, calorie-counting gets thrown out the window, and a pursuing a diet of various nutrition-rich food becomes the focus.

Saturday, March 23, 2013

Agave, Not a Healthy Choice

From all the rap in the media and health documents about artificial sugar being more harmful than sugar itself, I questioned the sudden appearance of agave syrup (not that I can eat a sweetener yet) and its viability as a "healthy" sugar replacement. So far, there just hasn’t been a healthy replacement. Well, John Kohler did some pretty heavy research and his findings corroborate what I've found ... that agave is NOT good for the body. With its high fructose, it stresses the pancreas, one of my key problems as I can't handle hardly any kind of sugar in my body, not even carrots. Systemic candida and those sugar-hungry bacteria really have done a number on me. But really, each generation ingests w-a-y more sugar than the previous generation, so no wonder so many people are getting sick. Why do we need a sugar replacement for something that is not essential for our lives, just our benumbed taste buds? We actually don't. We are just addicted to sweetness and the sugar high, and to stay high we need more and more sugar. People really need to reconsider their diet content, eliminate some of that "unnecessary" and go back to whole foods which are full of their own flavors, flavors that are rich and natural and come with the added bonus of vitamins, minerals and enzymes.
Following is the research article written by John Kohler pasted here in its entirety. I really agree with the content, and wow, does he ever that a lot of it, much more than I found when doing my research. Very impressive!


by John Kohler
A relatively recent trend in raw food preparation is the use of agave syrup (also called agave nectar) as sweetener called for in raw recipes. I am often asked about my views on this sweetener.
When I first switched to a raw food diet in 1995, agave syrup was unknown and was NOT USED IN RAW FOODS!I first learned about agave syrup back in 1999 or 2000 at a trade show for the health food industry, which I attend regularly to keep up with the latest in the health and nutrition field. I asked several questions, got some samples, and inquired on how the company processed the agave syrup. At that time, I learned that it was processed at roughly 140 to 160 degrees Fahrenheit11, so I certainly didn’t consider it a raw food by any means. Just like agave, some people consider maple syrup a raw food, but all maple syrup is heat-treated and is therefore not raw at all.
Unfortunately, there are no “raw labeling laws.” Anyone, anywhere, at any time can put “RAW” on their label and to them it can be supposedly raw since it is made from a “raw” material or simply not roasted. Just because it says “RAW” doesn’t necessarily mean that it was processed at a temperature under 118 degrees and still has all its enzymes, nutrients, and “life force” intact. For example, when you notice the difference between raw carob powder and roasted carob powder in the store, it is my understanding that the “raw” carob powder has been heated to about 250 degrees, whereas the “roasted” carob powder has been heated to about 450 degrees. The additional heat applied to the “roasted” carob powder causes the carob to “carmelize,” thus making it darker in appearance and different in taste as compared to the “raw” carob powder. Some stores sell “truly raw” carob powder, it has a chalkier texture than supposedly “raw” carob powder. Jaffe Bros in Valley Center, California is a source of the “truly raw” carob powder. There are several raw food snack bars that say “RAW” but have ingredients such as cooked cocoa powder (that can’t be raw) and cashew nuts (most of which are not truly raw).
An excerpt on how agave is processed
...Agave plants are crushed, and the sap collected into tanks. The sap is then heated to about 140°F for about 36 hours not only to concentrate the liquid into a syrup, but to develop the sweetness. The main carbohydrates in the agave sap are complex forms of fructose called fructosans, one of which is inulin, a straight-chain fructose polymer about ten eight to 10 fructose sugar units long. In this state, the sap is not very sweet. When the agave sap is heated, the complex fructosans are hydrolyzed, or broken into their constituent fructose units. The fructose-rich solution is then filtered to obtain the desired products that range from dark syrup with a characteristic vanilla aroma, to a light amber liquid with more neutral characteristics. Excerpt from: FoodProcessing.com
So agave needs to be hydrolyzed so that the complex fructosans are "broken down" into fructose units or it won't be sweet!! Great! Now I'm eating hydrolyzed raw agave syrup!
Let’s suppose for arguments sake, and to give agave the benefit of the doubt, that even with “new” technology companies are somehow able to process agave syrup below 118 degrees so it could be considered actually “raw”. We still need to ask the question, is it good for us? Some foods, even if they truthfully are raw, may not actually be HEALTHY. Based on what I have learned about agave syrup, I believe it to be one of these foods.
My answer to the question “Is agave nectar good for us?” would be “NO” based on my research. Here is a sample of my findings:
1.     Agave syrup is not a “whole” food. It is a fractionated and processed food. Manufacturers take the liquid portion of the agave plant and “boil” it down, thus concentrating the sugar to make it sweet. This is similar to how maple “sap” that comes directly from a tree is heated and concentrated to make maple “syrup.” Agave syrup is missing many of the nutrients that the original plant had to begin with.
2.     Agave syrup was originally used to make tequila. When agave syrup ferments, it literally turns into tequila. The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard. Raw or not, if there is no enzymatic activity, it is certainly not a “live” food. As Raw Foodists, we want the enzymes intact.
3.     According to my research, there are three major producers of agave syrup. Some of these companies also have other divisions that make Tequila. For the most part, agave syrup is produced in the Guadalajara region in Mexico. There are those within the industry who I have spoken to at various trade shows who say that some of the agave syrup is “watered down” with corn syrup in Mexico before it is exported to the USA. Why is this done? Most likely because agave syrup is expensive, and corn syrup is cheap.
4.     Agave syrup is advertised as “low glycemic” and marketed towards diabetics. It is true, that agave itself is low glycemic. However, we have to consider why agave syrup is “low glycemic.” It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%).Nowhere in nature does this ratio of fructose to glucose occur naturally. One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup used in making soda (HFCS 55), which only contains 55% fructose. Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners:
A. Fructose appears to interfere with copper metabolism. This causes collagen and elastin being unable to form. Collagen and elastin are connective tissue which essentially hold the body together.1 A deficiency in copper can also lead to bone fragility, anemia, defects of the arteries and bone, infertility, high cholesterol levels, heart attacks and ironically enough an inability to control blood sugar levels.2
B. Research suggests that fructose actually promotes disease more readily than glucose. This is because glucose is metabolized by every cell in the body, and fructose must be metabolized by the liver.3 Tests on animals show that the livers of animals fed large amounts of fructose develop fatty deposits and cirrhosis of the liver. This is similar to the livers of alcoholics.
C. “Pure” isolated fructose contains no enzymes, vitamins or minerals and may rob the body of these nutrients in order to assimilate itself for physiological use.4
D. Fructose may contribute to diabetic conditions. It reduces the sensitivity of insulin receptors. Insulin receptors are the way glucose enters a cell to be metabolized. As a result, the body needs to make more insulin to handle the same amount of glucose.5
E. Consumption of fructose has been shown to cause a significant increase in uric acid. An increase in uric acid can be an indicator of heart diease.6
F. Fructose consumption has been shown to increase blood lactic acid, especially for people with conditions such as diabetes. Extreme elevations may cause metabolic acidosis.7
G. Consumption of fructose leads to mineral losses, especially excretions of iron, magnesium, calcium and zinc compared to subjects fed sucrose.8
H. Fructose may cause accelerated aging through oxidative damage. Scientists found that rats given fructose had more cross-linking changes in the collagen of their skin than other groups fed glucose. These changes are thought to be markers for aging.9
I. Fructose can make you fat! It is metabolized by the liver and converts to fat more easily than any other sugar. Fructose also raises serum triglycerides (blood fats) significantly.10
5.     Agave syrup and other concentrated sweeteners are addictive, so you end up trading a cooked addiction (eating candy bars or cookies)for a “raw” addiction which is not much better. Eating concentrated sweeteners makes it harder to enjoy the sweet foods we should be eating – whole fresh fruit – since they don’t seem as sweet by comparison.
6.     Long-time raw foodist and Medical Doctor, Dr. Gabriel Cousens, M.D. says that agave nectar raises blood sugar just like any other sugar. Dr. Cousens wrote a book, "There Is a Cure for Diabetes".
Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose. In addition, fruits contain vitamins, minerals, phytonutrients, fiber, and other nutrients. Our bodies are designed to digest a complete “package” of nutrition that appears in whole, fresh, ripe fruits. Could nature be wrong? For example, it’s always better to eat fruits whole or blend them rather than juice them. When you juice fruits, you remove the fiber which helps to slow down the absorption of the sugars. Concentrated sweeteners also contain no fiber and have much greater concentrations of simple sugars than are found in fresh fruit or even juices.
Now that you have a better understanding about agave syrup, hopefully the companies selling “raw” agave won’t dupe you. They are out to make a buck, which in this case is unfortunately at the expense of your health. If you are making a “raw” recipe and it does require a concentrated sweetener, I have some recommendations for some better options to use instead of agave (listed in order of preference):
1.     Use ripe fresh fruits. Ripe fruits contain nutrients, fiber and water, a complete package, as nature intended. I find that ripe and organic fruits are usually sweetest.
2.     Use fresh whole stevia leaves. Stevia is an herb that actually tastes sweet but contains no sugar. This herb can be very hard to find fresh, so I personally grow my own.If fresh leaves are not available, get the whole dried leaves or the whole leaf powder. Avoid the white stevia powder and the stevia liquid drops as they have been highly processed.
3.     Use dried fruits .If you need a “syrup” consistency, just soak the dried fruits in some water and blend them up with the same soak water. Dates, figs, and prunes are some of the sweetest dried fruits that tend to work well in recipes. Try wet Barhi dates blended with a little water for an amazing maple syrup substitute. Please note: Since there are no raw labeling standards, some dried fruit may be dried at higher than 118 degrees, and thus, not really raw. If you want to ensure you are eating really raw dried fruit, it is best to dehydrate it yourself.
4.     Raw honey is a concentrated sweetener, and although not recommended, in my opinion it is better than agave syrup because it is a whole food and occurs naturally in nature. Of course, honey is not vegan and that may be a concern for some. I recommend purchasing local honey from a beekeeper.
Other “concentrated sweeteners” that are often seen in raw food recipes include:
1)     Maple Syrup which is not raw and is heat processed. If it is not organic, it may also contain formaldehyde and other toxic chemicals.
2)     Sucanat or evaporated cane juice is pure dried sugar cane juice. Unfortunately, this is processed at a temperature above 118 degrees and therefore can’t be considered raw.
3)     Yacon Syrup is a syrup from the root of the yacon plant in South America. It is once again, a concentrated sweetener, processed at a temperature of up to 140 degrees Fahrenheit.
The moral of this article: Eat whole fresh fruits and vegetables, they are always best. And, always question processed and concentrated foods that are not found in nature, even if “raw”.
References:
1.   Fields, M, Proceedings of the Society of Experimental Biology and Medicine, 1984, 175:530-537.
2.   Klevay, Leslie, Acting Director of the U.S. Agriculture Department’s Human Nutrition Research Center, Grand Forks, N.D.
3.   American Journal of Clinical Nutrition, November 2002 Vol. 76, No. 5, 911-922.
4.   Appleton, Nancy Ph.D., Fructose is No Answer for a Sweetener, http://www.mercola.com/2002/jan/5/fructose.htm.
5.   H. Hallfrisch, et al., The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.
6.  J. MacDonald, Anne Keyser, and Deborah Pacy, Some Effects, in Man, of Varying the Load of Glucose, Sucrose, Fructose, or Sorbitol on Various Metabolites in Blood, American Journal of Clinical Nutrition 31 (August 1978)): 1305-1311.
7.   Hallfrisch, Judith, Metabolic Effects of Dietary Fructose, FASEB Journal 4 (June 1990): 2652-2660.
8.   A. E. Bergstra, A. G. Lemmens, and A. C. Beynens, Dietary Fructose vs. Glucose Stimulates Nephrocalcinogenesis in Female Rats, Journal of Nutrition123, no. 7 (July 1993): 1320-1327.
9.   Roger B. Mc Donald, Influence of Dietary Sucrose on Biological Aging, American Journal of Clinical Nutrition 62 (suppl), (1995): 284s-293s.
10. H. Hallfrisch, et al., The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.
About the author, John Kohler has been on the living and raw foods diet for nearly a decade; he turned to living foods for healing from a life threatening-illness (spinal meningitis) and has enjoyed dynamic health ever since. One of John's goals is to educate the world about the power of living and raw foods. He is the founder and webmaster of the largest living and raw food website on the internet, www.living-foods.com, and www.rawfoodsupport.com. John is also the number one expert on raw foods appliances and gadgets in the world. He is widely sought out and regularly speaks and instructs at many raw food festivals and events. His area of expertise include recipe demos with 5-7 ingredients or less, young coconut recipes, traveling while raw, raw food appliances, successful transition to the raw foods diet, and the importance of a fresh organic whole foods diet. He believes that by using fresh, organic, and whole ingredients, that simple, healthy, and delicious recipes can be made with few ingredients and without the use of salt, oil, spices, refined sweeteners or chemical additives. He is known for his pragmatic approach to raw foods and has coached and helped thousands of people to incorporate more fresh raw fruits and vegetables into their diet. John is also available to individual raw food coaching.

Sunday, March 17, 2013

7 Healthy Habits

There's a lot to be said about living a healthy lifestyle. Eating well is not the only requirement of being healthy. The famous lifestyle center, The Golden Door, teaches lifestyle change and blogger Kathy of Healthy. Happy. Life. 100% Vegan blogged on her experience at the elite modern Japanese-like decor lifestyle center. In her 7 Wellness Habits I Picked Up at the Golden Door Kathy shares what she learned from the Golden Door lifestyle center on what a person should do to incorporate more well-roundedness in healthy living.

The 7 lifestyle habit summary:
1. Follow the sun. Wake earlier, sleep earlier.
2. Make tea-drinking a habit! After meals and late-afternoon tea times help to warm, hydrate, calm hunger cravings and ease digestion, not to mention the many tea antioxidants available to you.
3. Exercise, but try new things when it comes to exercise, and have fun doing it! So many options exist, from zumba to tap dancing. Fitness can be FUN!
4. Eat slowly. Avoid eating in haste, but actually dine when you eat. Practice mindfulness with each bite.
5. Be adventurous! Embrace your adventurous spirit in all you do. Fear nothing. Try everything. Live to the fullest. Dream big and live big!
6. Fruit. Veggies. Fruit. Veggies. Add them to your meals, snacks and eat them all day long. They are the healthiest foods on earth! Eat them raw with all their live and healing juices energizing you with live and healing strength.
7. Just MOVE. Whether you are taking out the garbage or taking a cardio class, find time in your day to move the amazing body you were given. Get that heart pumping and oxygen flowing. Moving more WILL give you more energy as well as improve your mood and metabolism. Just move, move, move!
Some of the pictures Kathy shared in her blog really focus on relaxation, heathy eating, hydration, rest, hygiene, and sunshine.

Friday, March 15, 2013

Leaves and Strawverry Juice

The market had a small package of luscious strawberries (yes, the promise of spring!) and since I've been doing much better health-wise, thought I would treat myself with a little fruit in my always so green, green, green juice. And btw, even though there appears to be a lot of strawberries in this picture, they're laying on a thick bed of iceberg lettuce, sesame seed leaves and one or two other green leafies. I wanted a lot of red in my picture but when looking at the pict, I realize the picture in retrospect is a bit misleading on the amount of fruit-sugar used. Suffice it to say, though, that there was more in this meal than in any other within the past two years.


The fruit juice had a very strawberry taste ... so nice! But this was actually a treat and is not to be confused with an everyday or frequent practice. Combining fruits and vegies is never a great ideas as fruits and vegies take different enzymes in the digestion process, and this little treat I'm sure did confuse my gut on how to digest the yumminess ..... but it sure was goooood!