Artichokes Like You Never Tasted Before!

Last Night's Dinner: 1 bowl of spinach avocado soup: If you want to make a batch of it, fill your Vitamix or highspeed blender halfway with water. This time, I used 1 large 11 oz. container of organic baby spinach. Add spinach to the Vitamix in batches that can process easily, using between 3/4 and the entire 11 oz. container, depending on personal taste, until it all blends. Add 1 large avocado, a couple of heaping teaspoons of miso - I used South River Azuki Bean miso this time, but have also used chickpea miso; you can experiment - some fresh lemon and sea salt to taste. The flavor should really "pop," so add more salt in increments until it does. Chill down and serve. 1 bowl mix of Caldwell Bio Fermentation Canada Radis Noir (Fermented Black Radish), Deep Root Organic Coop Raw Cultured Beets (also Caldwell) and Monterey Farms ArtiHearts. A couple of slices of Manna Millet Bread smeared with Vivapura raw Wild Jungle Peanut Butter. Breakfast Today: 1 juicy mango Lunch: Manna Millet Bread smeared with Vivapura raw Wild Jungle Peanut Butter.
OK, so let's talk about these artichoke hearts!!! I discovered them one day in the produce section of Whole Foods. They come in a sealed plastic bag, and are made on the Monterey Peninsula in California, where artichokes thrive. I very quickly became seriously addicted to these "chokes" marinated only in lemon and garlic. I just get the simple ones, but there are also herbed and grilled and a few more varieties. You might want to taste them all! Having grown up with a mother who frequently served artichokes on Friday nights, along with a dipping sauce of warm butter and garlic, I have been a fan my whole life. Actually, though my mom cared (and still does) about eating healthfully, we grew up in a Kosher home, so for the Friday night meat meal my mom had to use margarine, rather than butter. When I started making them, I translated that to olive oil, garlic and sea salt for dipping. Getting through the leaves to the choke, which I would methodically scrape out and discard, had me salivating for the tender, buttery heart in the center. This, to me, even at a young age, was like eating the most luscious chocolate cake; it melted in my mouth. ArtiHearts affect me the same way. They are not the oily hearts you find in bottles in the supermarket. They taste so fresh and so rich in flavor and actually use the whole artichoke in the process. ArtiHearts make an excellent snack or addition to any dish. Warning: You will not be able to stop until you finish the bag! Great for children, too, as an after school snack. Jane MacDonald is the President of Monterey Farms. I called her to find out all about her ArtiHearts and thank her for creating them. She really has a commitment to take freshly grown artichoke hearts and keep them tasting that way.
http://www.montereyfarmsartichokes.com/products.htm
tel: 831. 393.1328
From The Epicurean Table www.epicureantable.com : "Since ancient times, the artichoke has been used for liver and gallbladder conditions, 'cleaning' the blood, as well as the bladder. The Egyptians highly prized it as a health and diet food and Plinius described it as the 'food for the rich' because of the health problems contributed to a 'rich' life style - excessive in rich foods, fats and wine that led to liver illnesses (such as cirrhosis), gout and a general run down condition.Today we know that the artichoke is very high in fibre, potassium, calcium, iron, phosphorus and other trace elements important for a balanced system. It is known to positively help poor liver function (thus helping to lower the blood cholesterol), arteriosclerosis, gout, supports the treatment of hepatitis and improves the gall secretions. It can slightly lower the blood sugar, improve the appetite and digestion, is diuretic and may help some migraine conditions (most especially those caused by toxins in the blood). As it helps the body rid itself of excess water and moves toxins it also has the added side effect of an improved skin luminosity. In a poor diet of excessive drinking (most especially strong alcoholic drinks), high red meat and fat consumption, the artichoke can boost the liver's ability to regenerate its cells. Obviously, nothing can help advanced cirrhosis of the liver. Most liver problems by the way, are self-inflicted." Oh, and by the way, I also read that the artichoke is an aphrodisiac :) Enjoy!

Important Info. About Protection From Nuclear Fallout

Today's Edibles:
Breakfast:
16 oz. ( of 40 oz.) Green Smoothie containing water, 2 juicing oranges, 6 strawberries, 1 handful of parsley, 1 heaping teaspoon Pure Planet 100% Hawaiian Spirulina, 1 large scoop Warrior Foodtm Vanilla Enhanced Protein Supplement, 1 scoop locally wildcrafted mesquite powder from Rinzai's Market in Sedona, AZ, 2 teaspoons raw honey

Snack:
1 apple, cut up

Lunch:
From The Stand, in Norwalk, CT (Thanks, Carissa!):
Backyard Salad with mixed greens, sunflower sprouts, shredded beets, dried cranberries, a couple of grape tomatoes, 1/2 sliced avocado, 1/2 chunked apple, with raw creamy cashew garlic dressing
1 container raw almond hummus

3 mini Go Raw Live Chocolate cookies

Dinner:
3 slices of Manna sprouted Millet bread
1 small sample-size of Justin's Maple Almond butter - wicked yummy!
1/2 red grapefruit

I am devastated for the people of Japan by their tri-fold disaster; the earthquake, the resulting tsunami and the most destructive of all, the severe injuries to the Fukushima Daiichi nuclear plant and ensuing radioactive fallout.
My heart goes out to every woman, man, child, animal and being over there. I feel deep anguish for each of you and send you prayers of healing light, warming sun, healthy, clean water, clear skies, pure air to breathe and extraordinary health permeating every cell of your body. I send an intention for complete and total healing of your country and all of your people.

Here is the link to Len Foley interviewing David Wolfe on Radiation Protection from Nuclear Fallout. This 25 minute interview is the best and most comprehensive piece I've heard on what effects radiation can have on the body and which specific supplements we can take to address the various aspects of radioactive fallout. I recommend listening to it and taking some notes, as I did, so that you can then follow through on whatever measures you choose. Thank you, David, for taking the time to do this.
http://www.thebestdayever.com/news/podcast/podcast-63-dave-wolfe-on-radiation-protection/

In Health,
Hope

Raw Food on a Budget; An Amazing Offer

Today's Food:
Breakfast:
16 oz. Morning Wake-up Smoothie with 1 orange, 6 large strawberries, 1 kiwi and water; blended and chilled down
Exercise: 15 fast minutes on the Needak rebounder

Lunch:
1 large mango
2 stalks of celery with dulse shake

Snacks:
1/2 large red pepper and 1/2 large carrot with a little Bragg's and stone ground mustard dip
1 apple
1 small box Thompson raisins

Dinner:
Another amazing batch of spinach pate with 1/2 large bunch of flat leaf spinach, 1 teaspoon Red River chickpea miso, 1 teaspoon stone ground mustard, a large sprinkle of Himalayan sea salt
Manna sprouted rye bread - a few slices
Salad with red leaf lettuce, red pepper, alfalfa sprouts, fennel, carrot; with Deep Root Organic Raw Uncultured Beets and Sauerkraut


Jinjee Talifero's post today on "The Daily Raw Inspiration" connects her readers to this upcoming program and its details. After reading Jinjee's "daily" (which I do daily),
-Here is the link to sign up for Jinjee's "Daily" Newsletter, which is a quick read and super inspiring shot of health every day: http://thegardendiet.com/?page_id=11
I so liked what Brandi Rollins, author of "Raw Foods on a Budget", and "Confessions of an East Coast Raw Vegan" is offering...a FREE 2 - 3 month program on how to eat raw on a budget! I also want to pass this on to my readers as well. You can find out all the details to register and also read why Brandi is making this extremely generous offer by clicking on this link below:

http://www.rawfoodsonabudget.com/?page_id=1550

I hope this inspires some of you to step into raw!

In Health,
Hope

It's Time to Eat From The Farm!

Yesterday's Dinner:
1 small avocado mushed up with large scoops of Deep Root Organic Raw Cultured Beets and Raw Cultured Sauerkraut, with a healthy sprinkling of Dulse seaweed shake - SO YUMMY!
3 Medjool dates

Today:
Exercise:
My own personal triumph - it's been two months that I've been nursing a broken pinky toe. As a result, all my Winter running, which I love dearly, went out the window as I focused my attention on healing my toe.
Today, I ran outside for the first time in two months! It was a beautiful run; slow, breathing deeply the smell of the Long Island Sound, which was to the right of me; being loving to my toe and running gently....but just perfect!

Breakfast/Lunch:
1 luscious mango
2 stalks celery with dulse seaweed shake

Mid-afternoon:
16 oz. Sublime Smoothie with 6 strawberries, 1 orange, 1 kiwi and a handful of parsley; with 2 teaspoons of mesquite powder and 1 teaspoon of Healthforce Nutrition Dark Mint maca (plus water)


More of the smoothie might follow in the later afternoon
Dinner to come:
New recipe that I made up:
1/2 a large bunch of flat leaf spinach (you can use the whole bunch if you like)
1 teaspoon Red River chickpea miso
1 teaspoon stone ground mustard
1 tablespoon olive oil
Put it all in a food processor with the "S" chopping blade and process till smooth.
I will have this for dinner on thin slices of Manna sprouted rye bread.
Salad with red leaf lettuce, fennel, carrot and red pepper with lime and a little Himalayan sea salt


As many of my readers know, when we purchase our vegetables, even if they are organic, they have been shipped hundreds to thousands of miles, days and weeks (or months) from when they were picked, handled by many people and creating a large carbon footprint toward global warming by all the steps and miles it takes to get them to market.
Ultimately, growing our own produce that we pick the same day will bring us the highest nutrients while helping to heal the planet.
If that is not possible, I recommend becoming part of a CSA. I've been involved in supporting the local farming process for years, and am a huge advocate of supporting local farmers and eating close to home, both personally and as a wonderful way to connect children to their food source.
Have you ever tasted the difference between a head of organic lettuce from the market vs. one just picked that morning at the farm? not to mention the extended shelf life of fresh picked.
CSA stands for Community Supported Agriculture. You become part of the farming community by taking a CSA share for the season. You pay a fee that supports the entire farming cycle. The fees usually ranges between $200 and $600 for a 1o or 12 week season. Each week, the farm delivers the shares to a local drop-off point, where the members pick up. Their are still a number of local, organic farms all over the country; typically, they are up from the city areas in the more rural spots.
Sometimes, two people split a share, if they are not a large family.
We eat from the crop cycle; if this Spring is not a good season for carrots, we don't get carrots. We thrive on what makes the farm thrive each season.
Often the farms offer special events' dinners or gatherings.
Below I offer three links. The first is to the farm with whom I will have my CSA this year; Red Clover Farms in Seymour, CT. This will give you an example of how it all runs. The second is a link the Kim Dulka's blog; she is the owner of Red Clover, a generational family farm. There are some great photos that illustrate what goes on at the farm.
The final link is to Connecticut NOFA; North East Farming Association, which lists all the local farms that offer CSA's. Wherever you are in the country or world, you can google and tap into or hear by word-of-mouth about your own local farms and CSA's.
Some farms allow you to volunteer on the farm and get a feel for local farming.
This year, I will be investing in a Spring CSA, and then a Summer CSA with a fruit add-on, all from Red Clover.
I encourage each of you to tap into the energy and nutrients of local produce and support our organic farmers.
http://redcloverblossom.com/csa.html

http://redcloverfarms.blogspot.com/

http://ctnofa.org/CSAs.htm

In Health,
Hope

Get Passionate About What You Believe!

Yesterday's Springtime Elixirs:
Exercise:
15 minutes on the Needak rebounder mini-trampoline: This exercise is the one fully detoxifying form of exercise. It clears out the lymph, blood and organ system.
Breakfast/Lunch:
Smoothie with 2 oranges, 1 kiwi, 6 strawberries and 3 stalks of celery (and water)!

Dinner:
salad with Lacinato kale, red leaf lettuce, fennel, carrot, red pepper, broccoli and alfalfa sprouts
dressing of 1 tablespoon tahini, a little Red River chickpea miso, 1 teaspoon stone ground mustard and some apple cider vinegar
5 Black Sphinx Dates, Mount Grove, Arcadia - from the Phoenix-Sedona area: These dates were recommended and sent to me by my friend (and colleague) Julie out in Sedona. They are small and melt in your mouth like caramel. Julie uses them as the center stuffing of caramel when she makes raw chocolate turtles; YUM!

Today's Menu:
Breakfast:
16 oz. of Springtime Wake up! with 2 apples and a large jumbo handful of spinach (and water)
Exercise:
Fabulous Anusara Yoga Class
Lunch:
32 oz. of Springtime Stay Awake! (same as breakfast)
1 large, luscious mango

I have to share this video with my readers. If you are sad, if you are blue, just watch this video of Storm Talifero speaking about junk food. It's my new tool to make me laugh every day. I just love it, and cannot watch it without saying something out loud. I agree with every word Storm says and love the way he says it all in just over one minute.
If any of you remember the TV show "Sanford & Son," this might make you think of it.
http://www.youtube.com/watch?v=ZqRJz0uAV9Y

The thing is, though, what Storm is speaking passionately about is painfully true; make sure you listen to when he talks about the shining light directing Ritalin to children.
"Storm Talifero has been a raw-vegan for over 38 years. He is the author of “The Garden Diet” and producer of “Breakthrough” a raw vegan documentary. He currently lives in the Los Padres National forest north of Los Angeles, where he is working on his next film and still driving to Santa Barbara twice a week to shop at the farmer’s market so he can keep his family supplied with the best raw organic fresh fruits and vegetables available."
Storm and his wife Jinjee, another raw warrior, have a fabulous raw retreat center in California.
http://rawveganwarrior.com/

In health,
Hope