Today's Ecstatic Eating!tm Recipes:
Kale salad:
1 bunch Lacinato kale,
massaged with Mom's homemade dressing: 2 cloves garlic chopped, then mashed into a paste with 1/4 teaspoon
sea salt, with 1/2 inch olive oil in measuring cup, some Bragg's Amino Acids and 1 teaspoon
Organic Stone Ground Mustard (with apple cider vinegar - this keeps it raw and alkaline); then 2 beautifully
shredded beets tossed in (shredded with the blade of my food processor), along with 1 sliced Granny Smith apple and a bunch of
Crimini mushrooms rubbed down with Bragg's; sliced and tossed in. This was
beyond delicious, and I put so much love into it xo
Pâté: ~ 2 1/2 cups soaked
sunflower seeds and ~ 2 oz. soaked pecans; soaked in an uncovered bowl overnight with water to cover; then drained and rinsed
Food processed with: 1 red
pepper, some spinach leaves, lots of fresh dill, Garam Masala Tandoori seasoning
(organic paprika, organic cumin, organic coriander, organic garlic, organic
ginger, organic cardamom), and some cayenne; with lots of olive oil, some
tamari, 1/2 teaspoon sea salt, 1 stalk celery
Karita's amazing smoothie: Filled Vitamix (64 oz.): Water, box of organic strawberries, soaked high-level raw almonds, maple syrup, a pinch of Himalayan sea salt, a little bit of agave and lots of ice cubes
I love to honor my body with the right foods when it's hungry. What feels great is knowing I eat more of the foods that nourish and nurture my body. That is such a different feeling than filling up with foods that don't digest and assimilate easily, which leaves me with a bloated and low-energy feeling.
Have you ever noticed when that happens to you?
It is the most perfect time for a cleanse with Autumn moving in. This weather pulls us to crave more food for warmth and often quickly put on weight. Then it's March and we wonder how fifteen pounds came on; sound familiar?
Cleansing lets go of all the waste we've accumulated in our bodies; both physical and emotional. We clean out, thereby lightening our bodies and boosting our immune systems.
I'm already noticing people all around with sniffling noses and coughs; their Autumn colds are right on track. Shift your food and you shift your health.
I will be using The Master Cleanser format, as written by Stanley Burroughs in his book by the same name. This will be so different from the 31-day cleanse I did last April - May. Ten days seem like so short next to that! Isn't it interesting how everything becomes relative to what we've already experienced in our lives? I remember when the prospect of ten days would have seemed really daunting, and now my body is craving it and ready to start.
I chose Master Cleanser because the maple syrup makes me think of Autumn and the cayenne warms the body and circulates the blood. My Spring cleanse had the green energy of spring with its gallon of juice-feasting a day. This time of year, I want a cleanse that is simple, warming, nourishing and cleansing. My goal is to feel grounded and ready for the cooler weather when I'm done.
Showing posts with label smoothies. Show all posts
Showing posts with label smoothies. Show all posts
Saturday, September 29, 2012
Tuesday, March 8, 2011
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
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
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