10k Grunion Run + A RAW Refresca :)

Greetings from the Garden of

Veg888 Love & Kindness!

Hello Longevity Seekers!

As promised here I am with another race tale, a RAW food Recipe & a REVIEW

THE RACE

The 10k Grunion Run adventure began Saturday March 12 with a drive that would last  1 1/2 hrs! The drive on Saturday was nice and easy.  A bit slow.  My taste tester and I left about 10 am and arrived in Dana Point at about 11:20-ish.  I had NO IDEA it would take us that long to get there, but we needed to register and pick up our bibs for Sunday.

Since the drive took about an hour and a half on Saturday and the race was at 7am Sunday – I knew we had to be out of the house no later than 5:15 am.

We left and began our drive.  Sunday, as you all know, was the first day of the time change! Whew!  We woke up at 4:20 am and did our usual ritual before a race.  Took the Yoga mat out and stretched, had our kick start elixr in the a.m. and played our “Spirit of the Marathon” DVD.

My taste tester is usually the one who pops in the DVD before the races and usually has a small area set up for me to WAKE UP!  Thank Goodness for the love and understanding a 10 yr relationship can bring you! Whew!

It was still quite dark when we left. As we drove to the race, my taste tester had to use the bathroom.  As we pulled into a parking lot we saw a small bunny go prancing by.  He was so cute with his little cotton tail and brown coat.  I thought to myself, maybe this is a sign we would do this race quickly…

This was the second 10k challenge!  The 10k Pepperdine race had taught me that I needed hydration during a longer run.  I also didn’t like holding the bottle throughout the race.  Again, the benefits of a 10 yr relationship - by mile 4 to the FINISH LINE my taste tester held my bottle for me!  Yeah!

Since I wasn’t totally convinced he would stick with me this race, I wanted a hydration belt.  So what does someone do when they need reviews and info about any one subject?  Go online and research the hydration belts that are out there!

A REVIEW

I found a hydration belt that seemed to suit what I wanted by a company called AMPHIPOD.

I was introduced to this company by my sister and her new husband around X-mas time, when they gifted me a this really cool pouch I could carry my keys, ID and phone in while I run.  It clipped right onto my waist band. The really cool part about the product was that it didn’t bounce around AT ALL!  I figured since it was a good product and all of the reviews stated their belt was the best.  So I thought  I would try their hydration belt.

The belt itself was quite cool.  Initially it was difficult to put the bottle back into the clip and I struggled a bit while I ran, but mid race I moved the bottle to the front and it was ALL smooth sailing after that.  The next 10k race I run, I think I will try one of those bottles that has a grip on it.

What about you readers???  Do you have any thoughts or insights about this???

I filled the bottles with 10 pH water and was sooo happy I did!  Whew! I got thirsty.  I ended up leaving one of the bottles in the car and took one for the run.

Each bottle holds 10 oz of liquid.

The day before I drank a 1/2 gallon of the 10 pH water, had a spirulina shake, a really delicious Chia Drink and ate VERY LIGHTLY.  Veggies mostly.

Here is the Chia Drink

Mamma Chia

A close up…

Arriving at the Race…

We arrived at the beach about 6:00 am.  It was still dark and there was a very calm vibration in the air.  Most of the people running the 10k were in their 30 years plus.  VERY COOL!

Walking toward the Start Line!

THE COURSE

This was a fast – mostly FLAT course.  I really enjoyed this run and would like to do it next year. The course was clearly marked.

Miles 1-4 were nice and easy.  I didn’t really hit my “warm up level” until about mile 5.  I did however enjoy the fact that we ended up running more than a 10k!  We ran a total of 6.56 miles.  I felt as though I could have run another 3 miles!  As to if I really could have – well I will have to try that at another time! (15k here I come!)

Mile 5

The ocean was so CALM.  This was the first time in a little while that I stopped and took a picture during the race.  At this point I saw I was a bit over an hour.

Sorry for the blurry picture…

I wanted to finish the 10k at 1hr 15min or no more than my last 10k -

I ended up finishing the 10k in the same amount of time, however once I looked down at my Garmin it read 6.56 miles instead of 6.2 miles.  That brought my pace to a 12 min 11 sec mile.  Faster than the Pepperdine which was a 13 min 54 sec mile.  I’ll keep working and working and working!

RAW FOOD

After the race I had a wonderful Date and RAW Cocoa shake! YUM!

For the next 4 hours I wanted nothing but ALKALINE foods in my system! I figured it was a FABULOUS recovery method!

I made a Mineral Rich Crust Pizza with Avocado and Jalepeno Hummus! Served it with salad and little tomatoes!

Mineral Rich Crusts…

Topped with Avocado and Hummus…

And finally…

We drank a lot of water and went to bed pretty early!!!

TODAY

I made my first CHIA drink to enjoy.  This miracle seed is said to help with staying hydrated AND endurance.  How could I not drink this wonderful SUPERFOOD???

CHIA REFRESCA

CHIA STRAWBERRY DRINK

1 cup Chia Gel(*)

7-12 Strawberries

Directions:  Place strawberries in blender and blend.  Pour into a mason jar and/or container with a lid.  Shake and Pour!

(*) To make Chia Gel – 2 TBS + 1 CUP WATER = Allow to soak overnight.

*PLEASE NOTE:  You can add agave, date sugar, stevia or any other natural sweetner if you wish.  I liked it au natural*

Thanks for reading!

Love & Light!

Namaste!

Quantum “Cinco” Salsa a la Guaca!

This year all of the usual festivities for Cinco de Mayo were pretty much non-exsistent.  Usually people are making a big deal about the Beers and Taco Special, Margaritas and Chips, Guacamole & Salsa.  Not this year.  Maybe it is the economy, maybe it is the political issues occuring in society in regards to Mexico, who knows.

So, I thought – I will celebrate it in a very “Quantum” fashion…

quan·tum (-t)

1. A quantity or amount.

2. A specified portion.

3. Something that can be counted or measured.

So I came up with the Quantuam “Cinco” Salsa a la Guaca! giggle..giggle!

Before I give you the recipe, I will tell you a little about the genesis of this recipe, besides being silly on Cico de Mayo.

In Los Angeles you can find a Mexican Restaurant, Taco Stand (Taqueria), Taco Truck, and even a Taco Cart all over the city.  Probably in closer proximity to each other than a McDonalds is.  There are loads of different places to have Mexican Food.

There is a place called CIRO’S.  This was the first time I had a chunky guacamole.  It was much more like a heavenly bowl of chunky avocado soup!  Since then, I make a chunky style of my own.  Definitly Natural, Definitly Tasty and Definitly KICK ASS!

QUANTUM “CINCO” SALSA

Servings 2

1 Serrano Chile

1 Yellow Chili

3 Tomatillos

Juice of 1 Lemon

1 cup Cilantro

2 tbs. Mint

8 Cherry Tomatoes, Halved

2 Avocados, cubed

Preparation: Cube the Avocado and Halve the Cherry Tomatoes last.  Add all of the other ingredients to the Food Processor and process until chunky.  Be careful not to make it smooth!! Add the chuncks of Avocado and the cherry tomatoes.

SPROUT UPDATE

Sunflower Sprouts

The first 1/4 of the jar was filled with the soaked sunflower seeds.  At this point the growth of the sprouts has reached 1/2.  They are starting to show a small root structure now!   I also read that you can eat these sprouts at any point of the process.  To wait for the greens stage the sprout must be 4″ tall.

The next morning the Sunflower Sprouts looked like this…

Approx. 1 1/2 inches higher in the jar than the night before!!! This is so exciting.  I find myself thinking about my sprouts when I am at my store.

Radish Sprouts

Green Tops are showing now!   Little leaves.  These seeds are part of a general group called Brassica seeds.  There are many different types.  I will be covering them as time passes.  Initially I put 2 T of seeds in the jar.  The jar is filled about 1/3 of the way.

The next morning this is what the Radish sprouts looked like…

More Leaves!! More Sprouts! More Life!!!

Now these guys are awesome!!! They have tremendously long tails and the jar is filled about 1″ higher than the peas were when this process first started.

And in the morning even Cooler!!! Check out these peas!!!

The jar is almost full of pea sprouts at this point! The jar was filled 3/4 of the way by morning! Love and Life is BEAUTIFUL!!!

Thanks for reading! Join the GIVEAWAY! Learn about being low impact on this wonderful earth!

NEW DVD Giveaway ~ Everfresh Organic Soup!

Since the weather has been heating up here in Los Angeles there are so many signs of life!!

Cactus Blooms…

Even some wonderful birds living in the back lot of my store!! They have a baby bird learning to fly.

Here is one of the parents.  Can you see them on the corner of the lattice?…

And here is the baby.  It’s hidden within the Morning Glory.  Can you see it?…

And of course my wonderful sprouts!!!

Sprout Update – 040410 – First Rinse

Last night I rinsed the sprouts right away!! All of them showed signifigant growth!

The Radish seeds were begining to show their tails!!!

The Peas Sprouts as well!!! Blurry, I know but you can get the idea, right? Can you see the little tail???

And the Sunflower sprouts!! I am so EXCITED about these!!! If I could sing a beautiful chorus, I would!! These make me feel so happy!   All of the white you see are the sprouts busting out of the black seed! L-I-F-E!!

Here is the pack I started with.  The Avocados in the background are in the soup I made below!

Sprout Update – 050510 – Second Rinse – (Morning )

Here are the Radish sprouts in just 12 hours from the first pix! Total of 24 hours at this point!!

Here are the pea sprouts! So exciting! In just 12 hours look how much these have grown!

The same with these wonderful little guys!!! Sunflowers seeds and sprouts!!! LOVE IT!

I was blessed with some DIVINE Avocados!  A customer brought them into the store the other day.  I was so pleased!!! I put them in a paper bag immediately and they were ready a few days later…

Last night I used those avocados to make a creamy soup that would not only be cooling to the body, but refreshing to the mind.

Everfresh Avocado Citrus Soup

2 Ripe Avocados, cubed

1 peeled cucumber, deseeded and cubed

Juice of 1 Lemon

Juice of 2 Limes

Juice of 1 orange

2 tbs. Fresh Mint

1/2 cup Fresh Cilantro, tightly packed

1/2 cup RAW Pumpkin Seeds

1/2 cup water

1 splash Sesame Seed oil

2 tbs Olive Oil

Preparation: Place the avocado, cucumber and RAW pumpkin seeds into the Food Processor and process.  While it is processing, add the lemon juice, lime juice and orange juice. Open the Food processor and scrape the sides down.  Add the cilantro, mint and sesame oil.  Process again.   I added the water a little at a time, just until the soup was smooth.

Tomato Corn Relish

8 Cherry Tomatos, cut in half

Kernals from 1 ear of Corn

1 tbs. Mint, cut into strips (chiffonade style)

1/2 cup Cilantro, chopped

Preparation: Mix all ingredients together and add to the top of the soup as a garnish!

Here is Bowl #1…

Bowl #2

After dinner the soup felt really good in my stomach.  All I was missing was some LIVE crackers.  I would like to make some Kale Crackers I think.  Maybe some sun dried tomato black olive crackers… Hmmmm..

Stay tuned…

And for the next giveway!  A DVD called NO IMPACT MAN

I used this image since it describes a little of what this Documentary is about.  It changed my view of packaging, and various other issues I hadn’t really thought about.  I’m not saying he had the perfect equation,  I think he should’ve gone raw, but I think you should see it!  I am giving this away since loving the earth is one of the main reasons I am a Vegan Vegetarian Raw Yogini.  (Though I admit, I need to work on the Yogini part  LOTS MORE!! – Patience Patience there will time for EVERYTHING!

—————> To Join the Raffle <——————

1) Send me a recipe – (I am still waiting for someone to send me a recipe to try and feature…Come on! Send me a recipe!!!!)

2) Comment on any blog posting after May 1, 2010.  The last day to enter the raffle is May 30, 2010 @ Midnight.

3)Subscribe to this blog!!!

That’s it! Simple!

Thank you for reading!!

I thought I would leave you with a picture of the Master of RELAXATION!

Live in Light and Love!!

Namaste!

100% Life in a Bowl!!!

In this posting I mentioned that I began sprouting Quinoa.  I was amazed to see how long the tails were when I got home!!!  I put them in a container to make something the next night.  I have about 4 cups and used (2) cups for (2) different recipes. (I have an update picture of the Quinoa with tails about 1″ but I forgot my camera card. )

While scanning through Raw Food Uncook books and surfing the internet I have come across several Tabouli/Tabouleh salad recipes.  I have made Tabouli in the past on this blog.  You can see one I made most recently here.

Anyway, I figured that’s what I would use the sprouted Quinoa for.  I sprouted red quinoa since it was a bit more festive looking.  I will try the other quinoa next week.  I will also be updating my sprout adventures as well.  As you know a SPROUT KIT is up for raffle for the next few weeks.  I hope you will join the RAFFLE! You can see the prize here.

Sprouted Quinoa Tabouli Salad

1 cup Sprouted Red Quinoa

1 Avocado

1 Cucumber

3/4 C Parsley, chopped

3/4 C Cilantro, chopped

2 red tomatoes, chopped

Juice of one Lemon

1 capful Apple Cider Vinegar

1/4 cup RAW golden flax seeds

1/4 cup RAW pumpkin seeds

Preparation: Place Avocado, Tomatoes, Cilantro, Parsley, and lemon juice in a large bowl and mix together.  Add Sprouted Quinoa, flax seed, and pumpkin seeds and mix.

Next I decided to try a sweet sprouted quinoa recipe I came across.  I made some changes to the original recipe.

Sprouted Quinoa Raisin Cookies

1 cup Sprouted Quinoa

1 cup Raisins

1 cup pecans

1/4 cup Agave

2 T RAW Cocoa Powder

Preparation:  Place Pecans in Food Processor and process until the consistency of a fine meal.  Then add Quinoa and process.  After the quinoa and pecans have processed together, add raw agave slowly to the mixture while the food processor is on.  You may have to slow down the processor if possible.  I went from high to low while adding the agave. Place this mixture in a bowl and add cocoa powder and raisins to the mix.  Place a spoonful of “dough” onto teflex sheet.  Dehydrate for 3 hrs @ 105 degrees.  Remove Teflex sheet and dehydrate another 7 hrs or until pliable and dry.

These cookies are really good!!!  I think I will add some nuts and some golden flax seeds the next time.  But I really liked them.  I don’t usually like cookies eiether.  I was a big danish person prior and I am coping fine.  Maybe I will fall in love with RAW COOKIES???

Thanks for reading!!!

Namaste!

JOIN THE RAFFLE!!!  ADD FRESH SPROUTS TO YOUR DIET!!!

60% – 70% Protein!!!!

(Protein also, in Green Algae!!)

New Raffle Giveaway, Brazil Nut Pancakes and Raw Sunflower Rye Bread Sandwiches ~ Take 2

New Raffle Giveawy!

A Sprouting Kit

You will get (3) different mesh screen tops with a Wide Mouthed Ball Jar

Options for Seeds: Sunflower, Radish, Mustard, Pea

Raffle Ends – April 30th 2010 @ Midnight

Rules: Make a Comment or Send me a recipe by Midnight on April 30th and you will be entered into the RAFFLE!!!

The Winner of the Last Raffle is Amanda!

Congratulations Amanda!!!

Amanda Picked the “Eating for Beauty” book by David Wolfe

(Great Pick!!!)

Raw Sunflower Rye Bread – Take 2

I still had some Rye Sunflower Bread I made a few days ago (that posting is here.) and I made a few more sandwiches with olive tapenade this time! MMMMMmmmm!

Here are the stages to a delicious sandwich!!

I had mentioned some avocado’s I received from a customer a few days ago.  Here is one of them cut in half ready for my sandwich.

Then I made an olive tapenade with red bell peppers, garlic, kalmata olives, capers, and onions.  I used this as a spread for the sandwich.  I also use the last of the Spinach Pesto from the other day as well!

Added Tomatoes and Eggplant Bacon…

Now they were ready for assembly! Here we go!

I also made Raw Brazil Nut Pancakes with Blueberry Syrup!  The recipe was taken from the FREE Ebook link you can download from my Facebook page.

I powdered the Brazil Nuts & Golden Flax in my mini Food Processor, and then added sliced Bananas and a bit of water to the Blender…

To mix it a bit more, I put it in the Food Processor.  It wasn’t turning to well in the Blender. (note to self – GET a VITAMIX)

Here is the batter…

Batter on Dehydrator Tray…

Here they are several hours later out of the Dehydrator…

Next it was time for the syrup!

Blueberry Raspberry Syrup

1 1/2 cups Fresh Blueberries

1/2 cup Raspberries

6 Dates

1 Handful Pine Nuts

Preparation: Place all ingredients into the Food Processor with the “S” blade attachment.  Process until smooth.  Add water if needed.

Here are the berries ready to be blended…

Next I would add the dates, pine nuts and little bit of water.  Here is an action shot…

Here is the sauce I would use for the dish and the bananas I would use to finish the dish…

I was ready for assembly at this point.  In the background is my notebook I make all of my notes, recipe ideas, and information I want to share for my VEG888 Blog!!!

Plate #1 – This plate had Raw Chocolate Powder dusted on top!

Plate #2

This was a good dish.  I think I will continue to make this dish.  It would be neat to make different varieties of pancakes.  Blueberry, Macadamia Nut, Etc.  This can be explored!  Great Adventures to come! NO DOUBT!

Thanks for visting!  Asparagus Quiche coming next week!  Some FIREWATER, and a special dish in memory of “Tung Lai Shun”!

Namaste!

A.B.L.T. ~ Raw Stylie

If you go to my facebook page (which you can link to on the right) you will see a link for a FREE RAW E BOOK. (April 6 – 9:11 pm posting)

I downloaded this e-book and made a few of the recipes so far.

Here is my experience and what I did with the Sunflower Rye Bread Recipe!

First I put the flax, sunflower seeds, caraway, lemon juice, etc. in the Food Processor.  You can see that some of the Sunflower seeds have little sprout tails!

Here is the “dough” after being processed…

After it was all mixed up I placed it on a Dehydrator Tray…

Then I spread it into a 1/4″ sheet…

I put it in the Dehydrator for 1 hr at 105 degrees.  After 1 hr, I scored the bread and continued to Dehydrate for 5 more hours.

Here is the bread scored ready to put it back in the Dehydrator.

Here is the bread ready out of the Dehydrator.  I made two trays of this bread!!!

After I finished with the Sunflower Rye Bread, I began making the Eggplant Bacon.

Here is the Eggplant with my Cai Bao before I cut it into strips…

I washed the Eggplant and began cutting it into strips with the Cai Bao.  After I finished that I placed the strips in a bowl and began marinating them in olive oil, nama shoyu and garlic.

Here they are in the bowl ready to marinate…

I covered these strips with the core of the Eggplant…

After this I placed a bunch of bowls on top of the Eggplant.  This way it weighed the Eggplant down into the bowl and it marinated like this for 1 hr.  Here it is marinating with the dishes on top…

Here is the Eggplant after it marinated for 1 hr+

This would dehydrate with the Sunflower bread at 105 degrees for 5 hours.

Now I was ready for my A.B.L.T (Avocado, Bacon, Lettuce & Tomato)! Here are the ingredients for the sandwich!!! The only thing missing is the spinach pesto I used as a spread for the sandwhich.

Here were are.  Each half had a different ingredient, but in this picture you can see the pesto spread used.

Then it was time to cut it and enjoy!!!  I have to admit that I was going crazy with all of the smells from the Dehydrator!!!  I was excited to see what this was going to taste like!!!

Final Plating!!!

Here is a nice juicy view!!!

This was one dish I know I will make over and over!!! It also seemed like a really good introductory dish to RAW FOOD!

Thanks for visiting!!!

Namaste!

P.S. The Raffle winner was picked and the new Raffle will begin on Monday!!! I will post the winner and the new Raffle Prize tomorrow!!

Small & Sweet!

I have been having a lot of fun in the kitchen lately.  So much so, that I now have more pictures than postings! Whew!

Monday Night I made Sweet Mini Peppers with an Edamame Pate.  I served the peppers on a bed of Arugula with Lemon Vinaigrette.

I still had some pesto from last week and I needed to used the rest of it.  (I dislike wasting food.)   I had wanted to make this dish last weekend, but I never got the opportunity to…till now!!

So I started with some edamame (soybeans)…

I added the pesto from the other day.  Recipe here, and then some avocado into the processor…

I also added 1 garlic clove and the juice of one lemon to help it mix a bit better in the Food Processor.

Here we are!!! Ready to use!!!

Edamame Avocado Basil Pate

2 cups Fresh Edamame

2 T. Spinach Basil Pesto

1 Avocado

2 T. Lemon Juice

9 Mini Sweet Peppers

Preparation: Put Edamame in Food Processor with “S” blade.  Process Edamame for a moment.  Add basil pesto, avocado, and Lemon Juice.  Process.  Add a little bit of water if needed.

Next I deveined the mini peppers and cut the tops off of them.  I sliced the sides and filled them with the pate and garnished them with a few pine nuts and basil!

I served this on a bed of fresh Arugula with some lemon vinaigrette I have been working on as well. (Recipe will be posted when it is perfected a bit more!!

Thanks for visiting!

Namaste!

‘velocius quam asparagi conquantur’

The Emperor Augustus coined the phrase ‘velocius quam asparagi conquantur’, meaning to do something faster than you can cook asparagus.

Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diruretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’ third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.

As I was walking around the dried chili section of the store I happened to look up and see a wall full of Asparagus.  I had remembered I had jotted a recipe down a few weeks back I had wanted to try.  I figured, why not?  I had no idea about dinner so it seemed like the universe was helping out.

I decided the menu would be: Basil Pest Marinated Asparagus with Nut patties and avocado.

First I made a Spinach~Pesto with Basil, Pine Nuts and Spinach.

Spinach~Basil Pesto

1/2 Bunch Spinach

2 Large Handfuls Basil

2 Garlic Cloves

1 cup Pine Nuts

1/3 cup olive oil

Preparation: Place everything in the Food Processor with the “S” blade and blend to desired consistency.  (I added a little water to the mix when I saw that it was having a little trouble moving around.)  I purposely made this amount to stuff some mushrooms or mix with something else this weekend.  Please note this recipe makes almost 2 cups.

Next I made the marinade for the Asaparagus.

Pesto Marinade

Juice of 1/2 a Lemon

2 tbs. Spinach Pesto

2 drops Sweet Basil Essential Oil

1 capful Apple Cider Vinegar

Preparation:  In a small bowl – Mix Lemon Juice, Sweet Basil Essential Oil and Apple cider vinegar together.  Add the Pesto according to taste.  (You can add salt if you wish).

I then used a vegetable peeler to take off the exterior skin of the White & Green Asparagus I purchased.

Green Asparagus sliced and peeled.

The white Asparagus was much thicker.  I was able to cut it into thinner strips.  It was also much more tender than the green Asparagus.  It marinated very well!!!

I made sure to marinate these in (2) different bowls since I didn’t want them to change each others flavors.

Gree Asparagus in marinade.

White Asparagus in Marinade.

The Asparagus marinated for about 30-40 minutes.  I served the meal with the Dehydrated Falaffel and my Daily Avocado.:)

I topped the Asparagus with some chopped olives.  Kalmata Olive on the Green Asparagus and Green Olives on the White Asparagus.

Plate #2

I think I will be making more again soon! YUM!!!

Thanks for visiting!!!

I thought I would leave you with a picture of THE LOVE OF MY LIFE!!!

Namaste!

Fighting the Good Fight Against Aging!!!

DON’T FORGET TO ENTER THE GIVEAWAY!!!

FOR RULES AND ORIGINAL POSTING PLEASE READ HERE!

April 1, 2010

For any health concious person, one of the main reasons you watch what you eat, and take the time to learn is the desire to be more comfortable in life. Free of disease, aches, pains and of course the dreaded wrinkles and gray hair. Personally I am determined to feel better than I did in my youth. When we are young we don’t think about certain lifestyle choices until we are reminded by our body. The relationship we have with our body can be a wondorous lesson in creation every day!

Everyday your body communicates with you to tell you: “I’m hungry”, “I’m thirsty”, “I feel a little tired.”, and various other signals. Maybe our joints hurt because we have been eating to much gluten, or maybe we are having a break out and the cause was highly processed sugar – the candy seemed like a good treat at the time…

However, our bodies cannot literally say – Add a little more Omega to your diet, or Hey! I need more Vitamin C today! But it does communicate through signs of pain, aging, discomfort, wrinkles, etc.

One of the initial signs of aging visually is our skin and our hair. I am totally convinced that with the proper diet, excercise, yoga and meditation we can truly FIGHT THE GOOD FIGHT AND WIN!

On that note I am going to talk about COLLEGEN!!!

Collegan n. The fibrous protein constituent of skin, bone, cartilage, tendon, and other connective tissue. The word collagen means ‘glue-producing’.

Collegen in the body does indeed help to hold it all together, but the notion of glue is not very apt. It strengthens and connects things with a network of tough fibres, rather than sticking them to each other — more like a cat’s cradle than an adhesive.

Collegen is the protein which forms the ubiquitous white fibres in all the connective tissue of the body, including bone, teeth, cartilage, and tendons; the skin; and all the sheaths, partitions, and supporting frameworks which abound in all organs and tissues. The exception is the central nervous system, which has its own different variety of internal supporting tissue — the glia — though there is collagen in the membranes which cover the brain and spinal cord.

Collagen and elastin fibres often co-exist, notably in tissues which regularly undergo considerable changes in shape, such as skin, lungs, and blood vessels. The essentially inextensible, high tensile strength collagen is able to exist and function alongside the elastic fibres simply by having considerable slack. This can easily be illustrated if you pinch up the skin on the back of the hand: it returns to its original shape on release by virtue of the elastic fibres (a property progressively impaired in old age due to degeneration of the elastic fibres, with consequent increase in skin wrinkling). Now with the fingertips push the same skin on the back of the hand sideways and note that it slides quite freely until displacement comes to a distinct halt (when the collagen has used its slack and the tough fibres are pulled into alignment, resisting the distending force).

With ageing, habitually exposed areas of skin show broken and disordered collagen fibres, related to the effects of UV light. Deficient replacement of collagen also contributes to thinning and wrinkling of the skin, and, together with mineral loss, to osteoporosis — decreasing bone mass. These changes suggest that the continuous production of new fibroblasts, and by them of new collagen, progressively declines. Fibroblasts in culture outside the body divide again and again, but do not continue to replicate indefinitely. When such cultures from different animal species are compared, it is found that the number of cell divisions is related to the lifespan of each species, and is also related inversely to the age of the donor from any one species: a finding of considerable interest in the study of the ageing process.

Whew…That was a lot of information to take in, huh?

What can we do to increase and encourage collegen in the body?

Eat wonderful, organic raw foods!!!

Which ones you ask?

SOY – Products such as soymik and cheese contain an element known as genistein. The presence of genistein gives soy products their collagen production qualities, as well as helping to block enzymes that tend to break down and age the skin. Just about any soy product contains enough genistein to be helpful, including soy products that have been developed as substitutes for meat products.

DARK GREEN LEAFY VEGETABLES – These are all excellent examples of food containing collagen producing agents. Add drak green leafy veggies such as spinach, cabbage and kale to your diet every day. They are packed with an antioxidant called lutein. You need 10 mg to get results – which equates to about 4oz. of spinach or 2oz. of kale. Recent French research suggests this will boost skin hydration and elasticity, fighting wrinkles. Rich in Vitamin C, regular consumption of kale, spinach,collards, and asparagus help to strengthen the body’s ability to manufacture collagen and to utilize the protein effectively.

RED FRUITS AND VEGGIES – All are excellent sources to up the collagen content of foods in the diet. The presence of lycopenes in these types of foods helps to act as antioxidants, which in turn increases collagen production. Try adding red peppers, beets, and fresh or stewed tomatoes to the diet. Also include sweet potatoes, carrots and more. Research from Dr Ronald Watson at the University of Arizona has found that the antioxidants in red, yellow and orange foods build up under the skin creating extra UV protection. “The effect is so strong that eating six portions a day for about two months will build a natural barrier equivalent to a factor four sunscreen,” says Dr Watson.

VITAMIN C – fruits and vegetables rich in Vitamin C are natural sources of collagen production. You should try to include citrus fruits like oranges, lemons and strawberies into your daily diet.(Referring to my post yesterday, I guess the universe would like me to have more Vitamin C! In addition to the above listed veggies and fruits there is also the somewhat odd fruit that is only noticed when someone is a bit…stuck…

PRUNES are one of the biggest causes of skin ageing is attack by substances called free radicals, that break down healthy skin tissues. Antioxidants helps neutralize these free radicals before they can do any damage – and prunes are the fruit containing the absolute highest level of antioxidants. Blueberries are a close second. Eat five to six prunes, or a small basket of blueberries, daily to get a great health boost

OMEGA 3 and 6 - also help to create an ideal environment for collagen production. Fish such as salmon and turna are excllent sources of omega fatty acids. Nuts such as cashews, pecans, almonds and Brazil nuts contain healthy amounts as well.

FLAX SEEDS - a major sources of the healthy fat omega-3. Skin cells are surrounded by a fatty layer made from this and other fats so, the higher your omega-3 intake the stronger that layer is, and the plumper your skin cells are – which helps disguise lines and wrinkles. Mix it into smoothies or add it to balsamic vinegar and use it as a salad dressing, but try to have a tablespoon each day.

SULPHUR – Foods that are rich in sulphur content are also important to collagen production. Among these are green and black olives, fresh cucumbers, and fresh stalks of celery. Working in conjunction with the sulphur, vegetables that are rich in Vitamin A also aid in keeping collagen levels high. Try adding raw carrots, fresh cantaloupe and baked sweet potatoes to the diet for an extra boost.

CHOCOLATE – is really is good for your skin. In studies in Germany, it was found that after drinking a cocoa-packed drink, blood flow to the skin was boosted (meaning it gets higher levels of nutrients and moisture). It also seemed to be more protected against UV damage – the number-one skin ager. Only dark chocolate contains enough antioxidants to have effects, though! (Oh Darn!

Now this part is not quite vegan…however the Manuka Honey is used on the skin rather than eating it. Honey is really softening to the skin. It fact it makes skin look a golden in hue.

MANUKA HONEY – A special honey from New Zealand with unique healing properties. It has been used in skin care for centuries by the Maori people of New Zealand and it’s easy to understand why. When used topically, Active Manuka Honey can restore and rejuvenate your skin. It supports the skin cell renewal process and assists in the formation of stronger collagen protein. As an added benefit, active manuka honey is rich in antioxidants and helps to reduce blemishes.

ROSE HIPS – The rose is one of the plants extract that can present a rich source of collagen. They contain a high level of vitamin C, which is good for the production of collagen.

And last but not least…The Daily Avocado!! For information on that post you can choose to call this posting up to the right -or- you can read it here!

AVOCADOS WHOLE & OIL - If you want to know how to naturally produce collagen, you need to use face masks or creams that contain avocado oil. Avocado oil is deeply hydrating and highly compatible with the natural oils in your skin. Avocado oil is high in plant steroids, which help to reduce blemishes and age spots. It also helps to regenerate and rejuvenate skin damaged by free radicals. Avocado oil is important because it is scientifically proven to stimulate collagen production and it increases the proportion of soluble collagen in the dermis of your skin. And don’t forget to include fresh avocadoes in your favourite salad and soup recipes! I guess the Daily Avocado wasn’t such a bad idea after all! Adding the above mentioned food will show and absolute increase of regeneration in your skin and spirit! Kick in those recipes that are from the Mediterranean, any RAW type of veggie mentioned in any of the recipes covered or on other sights!

READERS NOTE:

RAW NORI!! Navitas Naturals (www.navitasnaturals.com) is pleased to announce nutrient-dense Organic Raw Nori Sheets made from premium Nori seaweed that is grown in the Sea of Japan. (April 1, 2010)

Giving Raw Food the College Try

Click on the Title of the article above. It is an interesting article. After you read the article make sure to read the comments. What do you think? Let me know and be automaticlly entered into the RAFFLE!

Thanks for stopping by!

Namaste!

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!!!