What to do with Your Pulp

Lori's Raw Cacao Almond Balls

ingredients:-raw sunflower seeds (unsoaked & grinded)-organic raw almond butter-organic raw cacao nibs-blue agave nectar-organic unsweetened coconut

Today's Delicious Food:

Breakfast: After a Vibram 6 miler run

18 ounce juice of: 5 leaves Red chard, 4 stalks celery, 1 beet, 3 carrots, 1/3 cuke, large handful of fresh mint, large handful of parsley

Lunch:

1 bag Living Nutz Onion-garlic Pistachios

Snack:

1 piece Strawberry Cream Pie

Dinner:

Pate with soaked sunflower seeds, large bag of mixed vege juice pulp from morning juice, olive oil, nutritional yeast, dulse flakes, sea salt and water: YUM!

with 1 carrot cut up and the remainder of Karyn's salad, with tahini and apple cider vinegar

Dessert:

2 slices chocolate buttercup mousse pie :)

24 ounces water

What can you do with all the vege and fruit pulp that gets "pooped" out of your juicer when extracting the juice?

Compost it? Yes.

Give it to your animals? Possibly, but check with your holistic vet...

Here's a great idea: toss a whole bag in with your nuts or seeds when making a pate or nut cheese. It's a fabulous way to get tons of organic fiber and add a deliciousness to the mix.

Mine tasted exactly like tuna salad used to taste; but no animals were harmed.

I brought a container to the office as a gift for my partner in eating disorder therapy, and she just loved loved loved it! And, she is not a raw foodie...though becoming more and more vegan of late. Joanna said it tasted like a cross between tuna and the traditional Jewish Passover ritual dish of Charoset (it must have been the beet color).

If you have a dehydrator, when making nut or raw vege burgers, add it to the recipe for robust patties. And include it in a batch of flax crackers; it will up the whole experience, making them really vibrant and giving you tons of energy.

Please write in with any other suggestions you have for juice "poop"!!

Pie Party!!

Today's Indulgences:

Breakfast:
One yummy ripe and luscious mango (first one of the season!)

Lunch:
Pie!!!! Strawberry Cream and Chocolate Buttercup Mousse; 2 pieces of each

Dinner:
delicious pate of soaked sunflower seeds, soaked sundried tomatoes, mushrooms, dulse flakes, a little water, olive oil, sea salt and nutritional yeast
lovely vibrant mixed salad made by my dear friend Karyn for Mother's Day; drizzled with raw tahini
sliced carrots
sliced small avocado

Dessert:
1 sliver of chocolate buttercup mousse pie

Yes, we rocked between 1:00 and 2:00 PM today eating pie! We, meaning me, Lori and Wendy, another raw foodie. Karyn stopped by to have a slice of each before heading to the airport for Germany. Really, I think she should have taken a couple of slices to eat on the plane.
We ate the food of goddesses. What did I love best? The contrast between the two pie flavors; tart, sweet and creamy strawberry and smooth and silky chocolate. And, thanks to Jonji and Alex's recipe (the trick being to blend each crust ingredient separately, really creating a coconut flour and an almond flour), all three of us decided it was the absolute best raw crust ever. We were 3 blissed-out pie eaters! These pies were bursting with life force. By the way, there was no dehydration; these were purely raw pies.
So, feel free to try creating these pies yourself, and invite your friends over for a lunchtime pie party. It just might change your life....You can read Lori's comments on the pies and the party by clicking on the word 'comments' on yesterday's blog.

Making Raw Pies

Chocolate Almond Buttercup Mousse Pie (recipe created by Lori Trezza and Me)

Strawberry Cream Pie (recipe from Alex and Jonji's video - posted on my blog; pie made by Lori Trezza and Me). More about this later in T.H.E. blog!...

Friday's Food:

Breakfast:

Mango Smoothie with frozen mango and banana, water, cacao nibs, agave, Marine Phytoplankton

Snack:

Bag of Living Nutz Almond Bliss

Lunch: (non-raw at conference up at Yale)

2 half wraps: hummus, veges and a small amount of cheese; grilled veges and a small amount of cheese

Dinner:

Salad with romaine, daikon, pea shoot sprouts, carrot, 1/2 avocado with dulse, nutritional yeast, olive oil and sea salt

Foods Alive Italian crackers

Nighttime Gathering Raw Elixirs: with Thai coconut, water, frozen banana, cacao powder and nibs, vanilla bean, raw crunchy almond butter, psyllium seed powder and agave

Saturday's Food:

Breakfast:

Small amount of leftover salad

10 ounce glass of leftover cacao elixir

Lunch:

Bag of Living Nutz Cheesy Almonds

Afternoon Delight:

Making Raw Pies with Lori. I blogged about Lori a couple of weeks ago. She is my dear friend, who has been reading my blog, and on her own is getting super turned on to the world of raw. She made raw brownies a couple of weeks ago; I described how delicious they were. Saturday, we went to a lecture on calcium, and then came back and co-created raw pies together. The first is the Strawberry Cream Pie that inspired me the minute I watched Alex and Jonji's video and posted it here on T.H.E. Blog! I have to tell you, I have made many raw pies, cheffed and taught classes, and this was by far the best raw pie crust I have EVER eaten! It tastes like raw cookie dough! For the recipe, you'll have to scroll back through my older posts and watch the video. So, Lori and I licked the batter on that one, and since we had an extra crust made, we made up a raw chocolate mousse pie.

Crust: From Alex and Jonji's video

Filling (ours):

Blended in Vitamix: 1 Thai coconut, water and meat; 3 small avocados, cacao powder and nibs to taste (for more chocolatey and chip-like, add more) agave to taste, vanilla bean, a scooper-ful of psyllium seed powder

Fill the crust with the mouse, then line the rim of the crust with raw crunchy almond butter

Garnish with fresh mint leaves

We licked the batter on that one, too!

Dinner:

salad with romaine, daikon, carrot, pea shoot sprouts, 1/2 avocado with dulse, nutritional yeast, olive oil and sea salt

Dessert:

3 rolled dates in coconut

Today's Food:

32 ounces lemon water

Mother's Day Brunch at The Lotos Club, NYC (non-raw): Beautiful buffet of exquisitely prepared foods:

Hearts of palm and artichoke salad

Green and White asparagus with a creamy pimento dressing

Farro (a nutty grain) with pear and herbs

Many small chunks of delicious cheeses: Roquefort, Camembert and Reggiano with sliced fig and date

Whole Grain rolls with olive oil

Frisee salad with creamy balsamic dressing

And a little smoked trout

Desserts:

White chocolate cup filled with creamy dark chocolate

dusted dark and white cocoa almonds

small dark chocolate cup filled with whipped cream

mixed berries with Zabalione sauce

12 ounces water

Dinner:

salad with romaine, carrot, daikon, pea shot sprouts, 1/2 avocado with dulse, nutritional yeast, olive oil and sea salt

Dessert:

3 rolled dates in coconut

I want to offer gratitude to all women all over; those who have mothered children of their own; those who have mothered others' children; the ones who mother their beautiful animals; those who mother their friends; the women who model mothering for their patients who never received proper mothering; and all of the women who take time to mother themselves properly.

I also want to acknowledge those beautiful men who fill absent-mother roles with their own special mothering.

And to everyone who has come from a mother (all of us), let's acknowledge our mothers for giving life to us and allowing us all to be here now.

Finally, for all those mothers who have transitioned from life this year, we miss you and love you.

Happy Mother's Day!