RAFFLE – FREE GIVEAWAY – A Gabriel Cousens Book

FREE GIVEAWAY THIS WEEK:

This is the giveaway for the week.  I came across a few of these books recently and felt it was a nice to good one for someone to have!

Rules:

1. Subscribe to this blog and/or leave a comment by Friday – April 2, 2010 and you will be entered into the Raffle.  -OR
2. Leave a recipe for me to try and I will feature it on my blog.  -OR-
3. Send me some RAW news information occuring in your part of town.

And the winner for “RAW FOR  30 DAYS” is…

Lindsay!!!

And for the RAW FOOD side of my life….

Fantastic FATS!!!

We have all heard how great all of the Omegas are but the biggest star of the trio is OMEGA-3!!!!

Why?

The benefits of Omega-3′s are as follows: reducing the risk of heart disease and stroke while helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments. Some research has even shown that omega-3s can boost the immune system and help protect us from an array of illnesses including Alzheimer’s disease.  However, the latest research shows that the most promising health effects of essential fatty acids are achieved through a proper balance between omega-3s and omega-6s. The ratio to shoot for, experts say, is roughly 4 parts omega-3s to 1 part omega-6s.

Omega-3 and omega-6 fatty acids are important in the normal functioning of all tissues of the body. Deficiencies are responsible for a host of symptoms and disorders including abnormalities in the liver and kidney, changes in the blood, reduced growth rates, decreased immune function, depression, and skin changes, including dryness and scaliness.

Where do I find Omega-3?  Where do I find Omega-6?

Omega 3 can be found in walnuts, hemp seeds & hemp oil, algae, flax seeds and flax oil, Pumpkin Seeds & Pumpkin oil.

Omega 6 can be found in flax seeds, hemp seeds, sunflower seeds and grape seeds. Food sources of Omega 6 fatty acids include pistachios, olive oil, chestnut oil and olives.

Where do I start?

I asked myself the same question.  The best answer I could come up with was make RAW GRANOLA!!!

Here is my favorite recipe, (RAW of course) and I will update with pictures a bit later this week!   I am always finding options that are better and better!!  This is my fave at the moment!!!

RAW GRANOLA

*KathyKath Recipe on Gone Raw

¼ cup Walnuts
2 tablespoon Almonds
1 tablespoon Cashews
2 tablespoon Sunflower seeds
1 tablespoon Pumpkin seeds
1 tablespoon Ground flaxseed
3 tablespoon Raisins
1 tablespoon Golden raisins
Cinnamon to taste
Agave nectar or raw honey to taste/desired consistency

Preparation: Throw it all in a blender/food processor and pulse/blend until it’s crumbly enough for you! (Serving Size 1)  I use a combo of almond milk with a banana in the blender as my nut milk for this granola!!! and it usually makes enough for two portions for the day.  Although serving size states one on Gone Raw.

READERS NOTE:

For all of the avid readers out there…

A new book will be out in bookstores on April 7, 2010.  It is called: THE REMEDY – By Super Nova Slom

Erykah Badu º Hype Williams º Tyson Beckford º Chuck D
º Meylissa Ford º Jim Jonesº Rodney Jerkins all have something to say in this book!  Stay tuned…I have pre-ordered this book!!!

For more information go to: The Remedy

The Daily Avocado

I must admit avocados seem as though they are food of the gods.  They are so delicious.  Nutrition with pleasure packed into one!

NOTHING can compare to the creaminess the fruit gives to gucamole, raw desserts and smoothies.

I didn’t always appreciate this wonderful gift the earth bestows upon us.  Before I became a vegetarian there were many vegetables that scared me.  Avocados, Beets, Onions…the list can go on and on. The only appreciation I had when it came to avocado was Guacamole!  But even then, it had to be my mother’s version or none at all.  Very picky I was…am

I began my natural journey working at a Health Food Store in Altadena, Ca.  From the moment you enter this store it is like being sent into the Natural Loving Energy of the 60′s and 70′s.  Large jars filled with herbs and spices of all kinds, a small market with GREAT prices and various grocery and supplement items as well.  It was the best place to begin my natural journey.  In addition to produce and grocery there was fresh vegan food.  Everyday there is a different soup, a tofu and green stir fry and avocado vegetable sandwiches.

And so, on a sunny day after a long hike up Mt. Wilson Trail my love affair with the avocado began. I decided the best thing to carry with me on my hike that day was one of the sandwiches I would prepare for the store daily.

I prepared and shredded carrots, red cabbage, and zucchini.  I sliced tomates and cucumbers for all of the salads and sandwiches as well.  I also made 1 extra that day in the same style I made for evryone else.

It has been more than a decade since that wondorous day.  The sandwich was avocado, tomato, shredded zucchini, red cabbage, carrots, alfalfa sprouts and bread.  I can remember biting into the Sprouted Grain Ezekial bread and tasting the avocado for the firt time.  It was untainted with any form of seasoning and a lucious creamy vegetable became part of my repetoire from this point forward.  DAILY!

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Last night I was pretty tired.  I didn’t know what to make and I just wanted something quick, simple and satisfying!!!  I thought about it for a moment.  I needed an energy pick me up.  I walked over to the Chili department n the produce section and here we go…

Washed the chilis and cut the tops off of them…

Added them to the food processor with:

1 cup Cilantro

2 Tomatillos

1 Serrano Chili

1 Yellow Chili

1 Clove Garlic

1 Shallot

1/2 Peeled Cucumber

1 Large Avocado

Preparation: With the “S” blade attachement process until chunky.  Add this mixture to 1 avocado, cubed.

After I tasted the avocado mixed with the salsa,  I made the salads with some radishes and used the .  The avocado mixture with the cucumbers, etc. was so good that I forgot to take a picture and ended up putting it on the salads and I was ready to eat.

Ta Da!

This was a filling salad with the perfect amount of cucumber and radish.  The zing from the chilis left me alert and happy. 

Thank you for visiting!

Namaste!

READERS NOTE:

This book was just released this month – March 2010, Moby* will make his debut as an author with Gristle: Why You Should Think Twice About Meat, a collection of essays from people in the food industry, was published!  I am going to purchase this book and do a review at a later date.

The veg888 blog is going to begin more BOOK giveaways in addition to other giveaways.  Knowledge is the key!!!

 

Musical Mediation – Gilberto Gil

Saturday evening I went to see Gilberto Gil.  He performed at Royce Hall – UCLA.  The performance placed me in a meditative state.  This musician has been playing for more than 35 – 40 years.  His catalog spans more than 50 albums.  It made me yearn for a time that does not exist in my life…yet.

The music was so poetic and tranquil.  The small band played non-stop for two hours + an encore of (3) more songs.  It was great.  I thought it was even more enchanting to know his son Bem Gil played with him.  It is so important for a young man to spend time with his father. Forever they can remember this tour they are on together in life and in music.  A deeper level these two will share.  It’s a beautiful thing.

Everything worked out wonderfully.  Our seats were easy to get to.  We had seats with a great view.   If possible check out some of his music.  The April Giveaway will include a book, music, and something else I haven’t quite figured out yet.  More goodies to come!!!

You Tube is a great resource to see him!!  I can’t seem to find a way to put a video in my blog.  If anyone had some advice that would be great!!!

On a Culinary Note..

There is a wonderful place on Heliotrope and Melrose in the City of Los Angeles.  After the concert we went and had a wonderful meal.  I had a RAW Cesar Salad and my wonderful musical mediation partner had the Jack Fruit Tacos.  He enjoys these so much.  I think I will attempt a RAW version.  Obviously I know I can make a RAW TORTILLA… But the Jackfruit.  That will be an interesting one.  We’ll see….Where will I even find Jackfruit??  Anyone know about Mail Order???

Pure Luck Restaurant

707 N Heliotrope Dr
Los Angeles, CA 90029-2522

(323) 660-5993

FOOD NOTE: The April 2010 issue of Vogue has an article entitled “Coming Clean”.  The article explores Juice Fasts, Detox Diets and their claims of great Health.  I read the article and am curious to know what your thoughts are.  If anyone reads it let me know what your thoughts are on the conclusions listed.

Thanks for visiting.

Namaste!

100th Post & FREE GIVEAWAY REMINDER

This is my 100th post.  The veg888 blog will continue to post new recipes, information about yoga poses and the local musical mediations I am able to attend.

FREE GIVEAWAY REMINDER

FREE “RAW for 30 Days” DVD

Comment or subscribe to my blog and you will be entered into the raffle.  The winner will be picked on Saturday March 27th 2010!

This post will consist of 3 Subjects.

1. Yoga
2. Raw Food Information
3. Raw Food Recipes

Life is a sprial of good and bad all wrapped into one.  I wonder if there are those that have a spun stick of sugar type of life.  Like a big fat pink or blue cotton candy.  Sooo sweet they just are in bliss.

I am quite aware that there are those that aren’t so lucky all of the time.  Where it often seems as though they always have to fight bad energy.  Bad energy, good energy.  Both are REAL!  POSITIVE vs. NEGATIVE.  Again we come back to the duality in life.  And although we may not be able to change what we want all at the same time physically in whatever time frame we have given ourselves  – the point is you know what you want.  More than likely you even know how to get it.  Whatever it is.  The trick is not giving up.  Don’t ever give up a goal you are striving for.  Don’t ever stop trying to be a better person, lover, friend, parent, etc.  That’s what this is about.  Getting better in life like a fine wine.  It takes lots of pressure for precious stones to exist down in the depths of the earth.  Why would a goal be any different.  The same energy will be needed to ultimatley complete the task at hand!

YOGA

MATSYASANA or Fish Pose.

According to a traditional text, Matsyasana is considered as the destroyer of all diseases.

• Blood circulation is increased as your cervical, thoracic, and lumber regions are stretched. Your back muscles are also strengthened. It is beneficial to those suffering from cervical spondylosis, neck pain, and stiffness.

• The Asana does wonders for your respiratory system; when you assume this position, your chest is stretched open and your bronchial tubes are widened to promote easier breathing. In time, your rib cage will expand, and this will also encourage you to breathe more deeply. It is good for asthma and bronchitis.

• The name of the posture derives from the fact that – if you adopt the position in water, you will float quite easily.

• This is helpful for swimmers who can then hold their breath under water for longer periods.

• Pressure on the neck also works on the thyroid gland and the parathyroid gland (which regulates the level of calcium in the body). Metabolism balances and immune system is boosted.

• Most of abdominal and stomach problems are also corrected as your intestines and abdominal muscles are stretched and toned. It is good in constipation and for bleeding piles.

• The pressure on your neck stimulates the energy centre that regulates the voice – thus improving voice quality.

• It tones the nervous system, the pelvic organs, and the nerves connected with sexual functions. It also helps prevent and remove disorders of the reproductive system. *

Contraindications and Cautions

• High or low blood pressure
• Migraine
• Insomnia
• Serious lower-back or neck injury

RAWkin pose huh?  It will take a series of asanas before your body is warm enough to practice this pose.  It is feels sooo good.  My Yoga teacher always says “We are as young as our spine!”

This asana streches the spine and helps to get rid of the curve in your spine that eventually occurs with age.  It is also a great pose to improve posture.  Posture is sooo important.  It can help you look taller, thinner and confident.  All qualities that are postive!  Posture is something I am always having to work on!

RAW FOOD

This week has been pretty drab as far as culinary creations.  However here is a plate I made the other day…

It was slices of eggplant that had been marinated in Apple Cider Vinegar, Noma Shoyu, and Olive Oil.  Between each slice there was a layer of  Mushrooms and Raw Marinara Sauce with fresh oregano.  It was alright.  Not my best.

It is easy to get down on ourselves for not always eating 100% raw or feeling bad because we have a craving.  None of it is bad.  When we are tired or stressed out it is easy to reach for those things we know best.  Bad food with empty calories.  Sound familiar?  Everyone goes thru this I think.  Just do what is right for you.  You certainly don’t want to feel as though it is a chore to eat.  Keep within the scopes of general vegan/vegetarian health and you are still a soaring star from the rest who choose to indulge in other non-healthy foods.  Life is a neverending proposition.  We are always evolving into something new.  We just have to remember the movement needs to be positive for both our spirit and our mind!

And now a Recipe….

Last night I made Collard Green Wraps for the first time.  Actually the first time RAW.  There is a posting I have where I stuffed collards with  mushrooms and served them over some quinoa.  You can see that here.

I began with a quick home stylie Tabouli…

RAW SIMPLE TABOULI

1 Cucumber, peeled and cubed

8 Cherry Tomatoes

2 tablespoons Mint

1 cup Flat leaf parsley, chopped

3 tablespoons Raw Sesame Seeds.

Juice from 1/2 a lemon

Splash of Bragg

Splash of sesame oil

Preparation: Place all ingredients into a bowl and toss.  Allow to marinate for 15 – 20 minutes.

I then stuffed the collard leaves with sunflower seed hummus, tabouli and an avocado!

Use two Collard Green leaves per wrap.

The Sunflower Seed Hummus you can see here.

SUNFLOWER SEED HUMMUS

2 cups Raw Sunflower Seeds, soaked overnight

1/4 cup Raw Tahini

3 cloves garlic

Juice of 1 lemon

Preparation: With the “S” blade attachment put the Sunflower Seeds into the Food Processor and add all other ingredients.  Process.  Season to Taste. (You can add water to make it smoother or keep it as is.)

Here it is…

This was an enjoyable wrap and very filling.  In the future I think I will add carrots and other veggies and more raw falafel!  Maybe even a nice veggie and nut pate!

More to come folks!  You still have 6 days to enter the RAFFLE!!!

Live in Love and Light!

Namaste!

Guess Who’s Coming to Dinner?….COSMO G!

COSMO G

Cosmo G first appeared to me while I was making notes and doing some food history research.

I had come across a technique called:

supreme

v. to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges. Also as noun, a wedge of citrus fruit. (in French it is Suprême)

It looked pretty easy so I figured with all of this California rain why not do something with oranges.  There have been lots and lots of Organic Oranges around since they are in season.  I have also been blessed with some tangerines, grapefruits and lemons from locals in the area.

With this in mind I segmented 3 large oranges and 3 grapefruits.

Orange Suprêmes…

Grapefruit Suprêmes…

I decided this would become Cilantro & Orange Salad with Mint, Olives and Grapefruit! And all at once Cosmo G was born.  I think I will include this recipe for a Raw Tasting party I would like to host.

COSMO G

3 Oranges, Supremed

1 small Grapefruit – (*Please see note!)

1 cup fresh flat leaf parsley, chopped

1 cup fresh cilantro/coriander, chopped

1/4 cup fresh mint, chopped

1 cup Raw Pine Nuts

1 cup Raw Olives Chopped

Extra Virgin Cold Pressed Olive Oil

2 Drops Bergamot Essential Oil

Preparation: Combine the oranges, cilantro, pine nuts, and parsley in a large bowl.  In a seperate bowl combine grapefruit, olives, and mint.  Allow each bowl to marinate for 15 – 20 minutes.  Combine the two and sprinkle with olive oil.  Allow this to marinate for another 20 minutes. * (The Grapefruits I used were extremly PITHY.  There was such a small amount of fruit that I ended up with approximately 2 Tbs.)

Here is the Cilantro, Parsley, Pine Nuts and Orange Suprême…

Grapefruit Suprême, Olives, and Mint…

I decided to go with an Italian themed meal.  I set about looking around at the veggies I had.  Eggplant (Aubergine) was the winner.  I had received 2 wonderful Eggplants last week from a client and felt this was the best time to use them.  It is nice when I am able to use vegetables that are grown locally and given as gifts!

I decided I would make some sort of Eggplant Noodle and an Al’Arrabiata sauce.  Nice and Spicy is what I needed last night.  I needed to refuel my fire with some spice.  It was really chilly last night and I was so cold when I got home.  I kicked on the Dehydrator for the first time in a long time.  I figured I would have a warm “Raw Pasta” dish and a nice refreshing salad.

I used my Cai Bao to make a Tagletelle type of noodle out of the eggplant.  I drizzled them with olive oil, Apple Cider Vinegar and a little Nama Shoyu.  I placed them in the Dehydrator for 1 hr at 115 Degrees.

Meanwhile, I made…

RAW ARRABIATA SAUCE

3 Chopped Roma Tomatoes

3 Cloves Garlic

1 Handful Fresh Flat Leaf Parsley, Chopped

8 Sun Dried Tomatoes

1 Tbl. Cayenne

1 Tbl. Red Pepper Flakes

3 tsp. Nama Shoyu

Preparation: Process 2 Romas, Parsley, Sundried tomatoes and garlic in Food Processor with “S” Blade.  Combine the ingredients just processes in a bowl with the remaining Roma tomato and mix in the spices.  Place bowl in the Dehydrator at 115 Degrees for 1/2 hour.  When both are just warm to the touch combine and serve.

Arrabiata Sauce out with the Romas before the Dehydrator..

Nice and rich looking out of the Dehydrator…

Everything on one plate…

And another…

This was a really good combo in terms of taste!  Sweet & Fresh with a hint of salt from the olives and the wonderful spice from the red sauce on top of the marinated Eggplant Noodles! Delicious.  A definite winner for the tasting menu!

Thanks for stopping by!

Namaste!

HAVE YOU ENTERED THE RAFFLE YET?  ENTER BEFORE

MARCH 27, 2010 AND YOU COULD WIN THE DVD

“RAW FOR 30 DAYS”

SUBSCRIBE TO THIS BLOG OR LEAVE A COMMENT ABOUT ANY POSTING AND YOU ARE ENTERED!  JUST LIKE THAT!

Mango Salad Adventures – Part III & FREE GIVEAWAY!

Thank you to all who have entered the raffle!

If you haven’t joined please find all the details here!

One of the most beautiful things in life is the experience of our senses.

Feeling water on your skin in the shower, the releif felt when you are sitting and are lucky enough to have someone rubbing your feet, sitting and relaxing in the comfort of your home enjoying a really good movie, book or the scent of beautiful food being prepared in the kitchen….

Life can be a beautiful experience.  It can also be a bit of a challenge at times as well.  Just remember to breathe, stay in the moment and accept that nothing except PURE LOVE lasts forever! (I don’t necessarily mean man and woman love either. PURE LOVE IS PURE LOVE!) 

I looked over all of my recipes I keep in a notebook and saw the last recipe I had been working on was a Vietnamese Mango Salad.  It was a nice switch in heat than the previous night.  I also made a RAW SOUP recipe I had been working on!

Here we go…

RAW CO/CONUT & AVOCADO SOUP

1/2 of the flesh of one coconut

Water from one Coconut

2 4″ pieces Lemongrass

2 tbs. fresh mint

1 Large Avocado

4 cloves Garlic

1 Handful Cilantro, chopped

1 Seranno Chile

Juice of 1 lemon

Juice of 1 lime

1 tbs White Miso

Preparation: Place coconut water, lemongrass, mint, and 2 cloves of garlic into food processor.  Process with the “S” blade until it is uniformly as smooth as possible.  Using a nut bag, muslin fabric, or strainer – Strain liquid.  Set the pulp aside.  Place the broth back into the food processor and add the avocado, lime and lemon juice, miso, cilantro, remaining garlic, and serrano chile.  Process.

VIETNAMESE MANGO SALAD

1/2 cup lime juice (Approximately 4-6 limes)

1 tbs.  Raw Agave Syrup

1 tbl. Fresh Ginger cut into matchstick strips

1 tbl. Sesame Oil

1 Small Shallot, minced

1 Serrano Chile, minced

1 tbl. Raw Sesame Seeds

1 Handful Mint, chopped

1 Handful Cilantro, chopped

2 cloves Garlic, minced

1/3 cup Sake

1 Ripe Mango, Sliced

Preparation: Combine all ingredients in a bowl except the mango.  (Allow to sit about 1/2 hour) Slice Mango and allow to marinate another 15 minutes.  Take out Mango slices and set aside.  Save remaining dressing for the next recipe.

NOTE: I made a sort of Cucumber, Cilantro relish with the rest of the dressing to put on top of the soup.  The texture of the relish went really nice with the creaminess of the soup.  It is included after the mango salad since you will be using the dressing. Also, I made the dressing, then made the soup above, then sliced the mango, etc.)

CUCUMBER RELISH

1 Cucumber, peeled and cubed

1 Handful Fresh Cilantro, roughly chopped

1 Handful Fresh Mint, roughly chopped

Preparation:  Place all ingredients into remaining dressing from Mango Salad.  Allow to marinate 15 minutes and place on top of soup.

Thanks for stopping by!

Live in Light & Love!

Namaste!

Mango Salad Adventures – Part II & FREE GIVEAWAY!

FREE GIVEAWAY!!!

Raw for 30 Days DVD!!!

All you have to do to enter the raffle is leave a comment and/or subscribe to this blog!  (Pretty easy, huh?) I will draw the lucky name on March 27, 2010!!!

Now let’s get to those wonderful mangos!

Last night I began making a spicy powdered mixture for the Ripe Mangos I received from the universe.  I figured that was the best thing to do.

Initially I was going to go with an Japanese theme for dinner last night, however I ended up on an Indian note. I’ll explain…

There is a spice mixture used in Japanese cuisine called “Shichimi Togarashi”.  The ingredients are dried chilies, black peppercorns, tangerine peel, black sesame seeds, minced garlic, and white poppy seeds.

As I looked around my spice cabinet I realized that my memory had failed me once again…No white poppy seeds, and I was also missing  few of the other ingredients.  I went with all of the new indian spices I had purchased at India Sweet & Spice.

This is the mixture I made:

2 tbs.  red kashmiri dried chilis

1 tbs. tangerine peel

1 tbs. lemmon peel

1 drop organic lemon essential oil

1 drop organic orange essential oil

3 garlic cloves

2 tsp. nori

2 tsp. black sesame seeds

2 tsp raw hemp seeds

Preparation: Grind all ingredients and put in a small airtight dish to save.  This will make approximately 1/8 of a cup.

Next…

I cut the mangos into slices and placed them in a large bowl.  I added 1 large scoop of the spice mixture I had just made.

As I was experimenting with my next dish to serve with dinner last night I came up with a RAW BIRYANI RICE recipe!

What is Biryani? Biryani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means “fried” or “roasted”.

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

The spices and continents used in biryani may include but are not limited to: peas, beans, cumin, cloves, cardamom, cinnamon, coriander and mint leaves, ginger, onions, and garlic. The premium varieties include saffron.

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of Meat or vegetables). The curry and the rice are then brought together and layered resulting in a dish of the contrasting flavours of unflavored rice(which has a hint of the aromas and juices of the curry) and intensely flavored sauce and meat or vegetables. (Wikipedia)

RAW BIRYANI RICE

1 Large Parsnip

5 Sund Dried Tomatoes

2 tbls Spicy Sambar Masala

1 tsp Tumeric

1 tbl. Cumin

1 Handful Fresh Cilantro

1 Large Handful Raisins

3-4 Cloves Garlic

1/2 cup pine nuts

1 cup cherry tomatoes

1 cup peas

Preparation:  Peel and chop parsnip.  Place the parsnip in Food Processor with “S” blade and process until it resembles rice.  Place in a bowl and set aside.  Place all other ingredients into the food processor.  It should be a very chunky and be extremly fragrant!!!! YUM!

Here is the Parsnip Rice…

The spice mixture before the rice…

Everything all mixed up and redy to serve…

Here is the final presentation…

I added the peas last, since I didn’t want them to get squished while I was mixing in the spice mixture into the parsnip rice.

My taste tester was quite pleased with this meal I must say!!!  He said he could smell the mangos and chili mixture from the kitchen while he was relaxing in the living room.  Very excited about this dish!  I will definitly be making this again!

Thanks for visiting my blog and don’t forget to ENTER THE RAFFLE!!!

Namaste!

Mango Salad Adventures – Part 1

CONGRATS REBECCA THE WINNER

OF THE FIRST

VEG888 BLOG GIVEAWAY!!!

The NEW GIVEAWAY IS…”Raw for 30 Days DVD”  Please comment and subscribe to any post and I will draw the winning name March 27, 2010!

It seems as though it has been a long time since I last posted…

Last week seemed a bit surreal.  My grandmother died and I was sort of I don’t know…I guess out of it???  Not depressed.  Just a bit reflective about life.  How beautiful it is.  The fact that DUALITY is a definite variable in life.

My grandmother was 98 years old and I felt as though; well, to be sad would have been greedy.   She was a beautiful woman.  I smile when I think about her hairline or when she would wear her hair in a long long braid.  Her braid almost touched the ground.  I remember being about 7 or 8 and watching her walk away in the mornings after my mother would pick up my cousin.  Danny (my cousin) and I were the same age.  We went to school together and my Grandmother would always walk him to the car.  Sadly both Danny and my Grandmother are gone now…

Sorry I digress…

As I was saying I was in a fog and I felt as though I needed to get some new and exciting recipes going, get some movement going on in the brain.  Go in a direction of newness rather then get stuck in reflective mode.  I thought if I was in “action mode”  I would be better suited to help my father deal with the loss of his mother.  Things haven’t been to interesting on the culinary side of life in a little while.  And so Recipe Development began a few days ago.

As I wrote down different ideas for new Menus I put it all out there for the universe to help me.  To help me make some life changes, help me accept new opportunities and even create some exciting new adventures.  Mangos were at the top of 4  recipes I had been thinking about and developing and finally jotted some things down last night.  I kept thinking about where I would buy them.  I figured I would go get the Mangos tonight and begin Mango Adventure week one.

I opened my shop as usual and began my day of taking care of bills, making lists and generally taking all that I need into consideration.  As I was sitting at my computer a gentlemen walked into the store and asked if I would like to buy some Mangos.  I smiled to myself.  I had just finished some recipes last night about Mangos.  How beautiful!  Pure Love! Pure Bliss!

These wonderful beauties will be used in a variety of recipes this week.

And now a bit of history of the wonderful mango!

MANGOS

The English singular form mango comes from the Latin Mangifera indica meaning mango-bearing plant from India.

The mango is a member of the Anachardiaceae family which includes poison ivy, cashews and pistachios.

Cultivated for over 6,000 years, the mango comes in over 50 varieties, ranging in color from greenish, yellowish, to reddish, often tinged with purple, pink, orange-yellow, or red.

Vitamins

Amounts Per Selected Serving %DV

Vitamin A 1262 IU 25%

Retinol 0.0 mcg

Retinol Activity Equivalent 62.7 mcg

Alpha Carotene 28.1 mcg

Beta Carotene 734 mcg

Beta Cryptoxanthin 18.2 mcg

Lycopene 0.0 mcg

Lutein+Zeaxanthin 0.0 mcg

Vitamin C 45.7 mg 76%

Vitamin D ~~

Vitamin E (Alpha Tocopherol) 1.8 mg 9%

Beta Tocopherol ~

Gamma Tocopherol ~

Delta Tocopherol ~

Vitamin K 6.9 mcg 9%

Thiamin 0.1 mg 6%

Riboflavin 0.1 mg 6%

Niacin 1.0 mg 5%

Vitamin B6 0.2 mg 11%

Folate 23.1 mcg 6%

Food Folate 23.1 mcg

Folic Acid 0.0 mcg

Dietary Folate Equivalents 23.1 mcg

Vitamin B12 0.0 mcg 0%

Pantothenic Acid 0.3 mg 3%

Choline 12.5 mg

Betaine ~

That is all the skinny on the Vitamins within the actual fruit.  Lots of Vitamin C, lots of  Vitamin A.  What a powerful house of vitamins!!!  There is also probiotic effects from the Mango!!! YAY!!!

Thanks for reading!

Namaste!

Sundaze Adventure – Both Musical & Culinary

Last night I had the opportunity to see Angelique Kidjo perform at the Walt Disney Concert Hall in Downtown Los Angeles.

The concert began promptly at 7:30 pm and ended at 9:30 pm.  It was nice to see and hear this wonderful womens voice resonate throughout the concert hall.  She is so full of life and STRONG energy.

February is a great time to see live music here in Los Angeles.  February/March is actually the beginning of all of the music scene in an outdoor forum. (Which is always the best way to see music!

I am thankful for the opportunity to see live music and be around people who enjoy live world music.  Last week I went to the Reggae Festival in Long Beach.  You can read that post here.

Two Sundaze in a row is FABULOUS!  I love to see live music.  All kinds of music.  Jazz, Reggae, Classical, World Music – EVERYTHING!!!  The most beautiful thing about the artistic world is the creation process.  From visual art to written music and improvisation.  All types of art!

In college I majored in Fine Arts and Jewelry Design.  It was always beautiful to see the creation process of all of my classmates.  From the sketching process all the way through to the casting and/or fabrication process.

Life can truly be beautiful in our experiences and our possible adventures.  There is so much potential for love, life and health.  Everything in it’s natural state is an organic entity.  As RAW Foodists we must remember that vegetables, fruits, nuts…they all have their own energy.  We put their energy in our bodies to both nourish and love ourselves.

If it is a day or a lifestyle – everytime you eat RAW FOOD you are loving yourself .  Loving yourself more that anyone could possibly love you.  You are placing life on the inside of your body and it will be seen on the outside.  The next time you have the opportunity to have a RAW food meal.  Remember this.  Love yourself.  Love life.

Namaste!