Ready for a Cleanse? The Simplest Detox...with Activated Charcoal

"New Year, New You" - right?  Or so they say! :)

How many times have you seen a New Year Resolutions list with "detox", "cleanse", "healthier eating", "diet", "healthier lifestyle", etc. on it?  Pretty much every year, right?  And they probably appear on our own lists every year as well.  WHY?  Because we all know that we could do better no matter what kind of diet we are following and what kind of lifestyle we are living.

I'm there with you!

1 - I haven't been sleeping much...due to way too much work.
2 - I haven't been doing yoga...due to way too much work.

I need to make some serious (while keeping it fun ;) ) changes in those departments! *sigh*

Most of us are bombarded with stress, pollution from every direction...contaminants in food, water and the air we breathe, and most likely lacking sleep or at least quality sleep, as well as enough movement (exercise)...which adds to the problem by not letting us rejuvenate as best as we could.

So what do we do? The best we can...which involves daily / periodic / seasonal cleansing in my world.

Of course, cleansing and detoxification can mean completely different things to two different people....and they SHOULD!  But the simplest things are available to everyone and are doable for everyone....regardless of what types of kitchen equipment you have available or how much time you have on your hands to commit to this.

One of the simplest things that takes seconds from your day is adding Activated Charcoal Powder to your juice and you're done!

What does activated charcoal do for you? Well, it can do many things...in fact, the list is so long that there is no way I could cover it here.

But to give you an idea and share a few:

Activated Charcoal is neither absorbed nor metabolized by the body. It simply helps to Eliminate the Body of:
-Toxins
-Heavy Metals
-Pesticides
-Parasites
-Plaque and stains on teeth (it whitens teeth)
-Nicotine / Alcohol
-Chlorine etc. in water (hence, used as a water filter)
-(Lowers) Cholesterol
-(prevent or eliminate)Hangover --- a great thing right now, after the holidays, if you have some on hand!
-Flu Symptoms
-Bloating/Flatulence/Colic
-Stomach / Bowel Problems
-Bali Belly (traveler's upset stomach)
-Liver / Kidney Problems
-Heart Burn
-Nausea / Vomiting
-Insect Bites & Stings
-Candida / Thrush / UTI
-Mouth Ulcers/Cold Sores
-Cuts / Infections
-Eye Infections
-Skin Irritations
-Acne
-Cysts / Ulcers / Abscess
-Arthritis
-Neutralizes Odors (put some charcoal powder in a sachet and place wherever odors need to be eliminated - shoes, fridge, etc.)
-Impurities in Water (it's a water purification substance)
-Bad Breath
....and the list goes on.

So let's start with how to take advantage of it?!  Today I'll share my favorite charcoal drinks and I'll share other uses and tips in follow-up posts....fair enough?

The quickest way to take some charcoal is by mixing a teaspoon of the powder with a glass of water and drink it up.  That's it. But not everyone likes such a "drink".
I only use Food Grade Activated Charcoal by Schizandu Organics (which you can find at least two places online...on the Schizandu website and on Amazon)

This charcoal is 100% pure, additive-free, food grade, and tasteless and odorless and it's a very fine dust-like powder....specially-milled to blend well.  On top of that, you get a HUGE jar - enough to last you numerous 2-week detoxes, and you get an eBook with it too with all kinds of cool info about how you can use this jar of almost diamond dust :)

Here's what I do with it to make it a delicious black lemonade experience:

Black Detox Lemonade

(serves 1)

1 large glass of pure water

1 lemon (use the juice of it only)

1 tsp food grade activated charcoal powder

1 tsp maple syrup / honey / coconut sugar / your choice of sweetener

Drink this whenever you feel like cleansing is a good idea.  Some take it every day.  That is fine too. But be sure to take it about 1-2 hours away from medications and birth-control pills, etc.  Some say charcoal could even carry those out of the system, given it's such an excellent detoxify and used in hospitals to save lives when someone has overdosed or poisoned themselves.

Of course, you can add a teaspoon of the charcoal powder to any juice as well.  Even better, make your own. I love this combination:

Activated Charcoal Detox Juice

(serves 1-2)

Juice of 5-8 celery stalks

Juice of 1-2 apples

Juice of 1-2 lemons

Juice of a thumb-walnut size ginger root (depends on how spicy you like it)

1-2 tsp food grade activated charcoal powder

And here's a detox shot....it comes to your rescue if you ever have a stomach bug / upset stomach / hangover:

Activated Charcoal Cleanse Gut Shot

(serves 1)

Juice of ½ apple

Juice of piece of ginger root

Juice of piece of turmeric root

1 tsp food grade activated charcoal powder

These are my favorites but you can certainly come up with other favorite recipes and I'm sure you will! :)

Pretty easy, right?

You can thank me later!  Happy cleansing and Happy New Year.....new chances for a new YOU! :)


♥

Dita
SaveSave

Chocolate Mint Ice Cream DREAM the Raw Vegan Way

While the recent heatwave didn't result in raised temperatures in Los Angeles (it only ;) got to 107˚F here) as much as it did in other areas of the States, it was plenty enough for an excuse for eating pounds of watermelon and frozen treats for a few days in a row!

Most RAW foods are already cooling as they are but when it's this hot, cold (temperature-wise) foods just feel good, period. And when they're the yummiest desserts without sugar and cream and gum and coloring and what not... all the stuff that can leave someone suffering afterwards, there's no reason not to indulge :)

Chocolate-mint ice cream, anyone? Personally, I love both cacao and fresh mint, and I've never been a big fan of chocolate-mint anything. It's very rare that I like the combination in any form but it has happened. Mint is cooling though, besides being so delicious and full of aroma when picked fresh from the garden so it had to be part of the fun and ended up being an ingredient in the originally planned cacao-berry-superfood "ice dream", as I call them.

So what went into it? Well....lots, but just pick and choose your own ingredients if you don't want to duplicate this exact creation. This version however is loaded with antioxidants-rich goodies:

Chocolate Mint Ice Cream

Ingredients (serves1-2 people):

1 cup of frozen blueberries

1 banana that has been sliced and frozen (much easier to blend slices)

6 heaping tsp cacao powder

2 tsp coconut butter

1/2 tsp maca powder

1/2 tsp Spirulina

sliver of fresh ginger

1 tsp bee pollen (not vegan)

sprig of fresh mint

4-6 ice cubes

1/2-1 cup cold water (add slowly while checking consistency)

Blend it all into a divine, soft serve, "ice dream" meal. Garnish with fresh mint leaves. Serve and enjoy....while sitting in the garden, bird-watching - that's a must! ;)


♥

Dita

"Black Magic"....Straight from the Earth

Shilajit..... "what!?" is the reaction I get form many people when I mention the name of this "thing" I love so much :)

This wonderful substance that is neither a supplement nor really a food (although, I'd call it that) is a mineral pitch (a tar-like substance, a resin) that literally oozes out of layers of rocks of the Earth in the Himalayas and other high mountains in the world.

So...what IS IT???
Shilajit is an ancient adaptogenic "herb" (it's classified as such, most of the time) that has been part of the Ayurvedic system for thousands of years and is also referred to as "destroyer of weakness" by some. It is taken by many people, including myself, who are familiar with its wonderful health-supporting benefits, kind of like a supplement once or twice a day.

Why take it? 
The food supply we rely on for "nourishing" our bodies is simply NOT sufficient and can NOT provide all the minerals and other nutrients we need to function at our peak. Minerals, vitamins, phytonutrients, enzymes, amino acids, etc are all lacking in today's sad-looking produce and not to mention other foods in grocery stores. And, while we can go to the farmers markets for fresher and more nutrient-dense foods or even grow our own, there is simply more need for nutrients for counterbalancing the toxic load we are exposed to in our daily lives. Most people reach for supplements and/or drugs in desperation and hoping to fix imbalances and or "treat" dis-eases in their bodies. Unfortunately, introducing these synthetic substances can, of course, further the existing problem(s).
This magical resin is a great way to provide our bodies with the nutrients its lacking.

What are its health benefits?
Shilajit is well known for its fulvic and fumic acid content. It is very high in 80+ trace minerals, provides a full spectrum of amino acids, many enzymes, phytonutrients and all of these together can make an incredible difference in someone's health when taken on a regular basis.
The complex nutritional profile translates to its powers for helping
- increase the body's adaptibility
- neutralize toxins and heavy metals
- assist the absorption of nutrients in foods you take in along with it
- get rid of "bad estrogens" and pesticides
- regulate hormones
- increase energy and sex drive
- tonify the kidneys (it's a Jing herb)

Seeing this list, I think you get an idea...it is amazing to have around AND take, no matter how strange it is ;)

I treasure it and it's one of my favorite foods.

The resin...

...is quite hard and can't even be "scooped" at colder temperatures. I took a picture of the open jar on a cool day and it was impossible to get any amount of it out.
However, it melts naturally on warmer days or when heated. You may heat it gently if it's not a hot summer day and you need to melt it on the stove in a double boiler. Do this by placing it in a bowl of water with its level lower then the lid / opening and pacing that bowl in a pot that you will heat GENTLY on the stove.

Once it's melted, it's very easy to "serve". You need to start with very little (pea size amount is suggested) and you can build up from there. You can't really overdose.

I've been consuming Shilajit for many years and I love it so much that most days I take 1-2 teaspoons of the powder (an extract) and this was my first time trying a resin, which can be just sucked on like candy but will probably not appeal to most people.....that is my hones and best guess.

Taste-wise, it might be something to get used to. I loved it from day one but when you first open any high quality Shilajit it will probably "shock" you because of the smell and then the taste when trying it. It has a very strong, kind of "smokey - as described by many - and, in my opinion, coffee-like flavor.

Pureblack (Pürblack) 

The Pürblack resin is nicely packaged. It comes in a very nice glass jar, similar to an expensive, high-end cosmetic. It also comes with a tiny foldout info sheet and a serial number is engraved into the jar to be able to keep track of the batch it comes from. Pürblack guarantees quality and purity, which is the most important issue when it comes to selecting Shilajit. I have not tested its purity myself but I'm planning on doing so and to compare it with other sources, just beacuse I'm curious and I think it's fun :) I do not know how one would know if the Shilajit taken in is really pure or even real vs. being a counterfeit but I think I would "feel" the difference.

Either way, I have not taken Pürblack for long enough to comment on this but I will certainly keep taking it and update you on whether I feel the difference or not (compared to the effects of the other Shilajit I've been taking for years).

How to take it..
I'm happy to take Shilajit straight, with a spoon. But most people will not like that idea, I'm certain of that, especially the first time.
I blend some into tonics most day where I combine it with other herbs and make a wonderful warming concoction of it that is the most nourishing and balancing meal in itself. I must say, I'm looking forward to my tonics every single day and blending Shilajit into them is my favorite way of taking this stuff. I just love this stuff!

Make sure the resin is melted and dip a toothpick or a small wooden utensil or whatever you may prefer and take a tiny dab of it. Take it straight if you're like me or add it to a glass of water or nutritious drink and let it dissolve off of the toothpick/spoon. Once all the Shilajit is off the spoon, stir your drink and it's ready to consume.

When NOT to take it?....caution
Some people say do not take it while pregnant. Of course, nobody wants to take responsibility for your health and, ultimately, YOU are in charge. As they say, "when in doubt, always consult your health practitioner"....of course, in my opinion, that's you! Most doctors and practitioners will not even have the slightest clue what shilajit IS if you ask them. I will tell you this much, it's the most amazing substance to take WHILE trying to get pregnant and planning for a baby and, personally, I would take this (and it's one of my top choices) while pregnant as well....if I ever have the experience. My intuition is that that's when women would need it most! (Anyway, listen to whomever you trust, whether that is your doctor or your own body. I choose my body : ) as you already know if you've bee reading my blog.)

The other thing to mention is that you might experience detoxification symptoms. The more toxic our bodies are, the worse we feel when detoxing. If you feel "horrible", cut back a bit and go slower or assist our detoxification by drinking more water, taking in substances that help remove the toxicity and assist their leaving the body once they're out of the cells.

If you're on medication, be aware that Shilajit can neutralize toxins and prescription drugs will most likely be recognized as such so they might be carried out with it and therefore, their effects will be lessened / prevented. Also be aware that Shilajit assists the absorption of nutrients so if you're taking something else, a natural supplement, for example, you may feel the effects of that/them even more.

All in all, I highly recommend Shilajit for everyone. I know I will never stop taking it.

I will finish my jar of Pürblack and add an update here to share about its effectiveness. 
Give it a try and let me know how you feel!

DISCLAIMER: Pürblack sent me this jar free of cost so that I can try it and share about it with you.
My conclusion: I LOVE IT :)

 
You can learn more about Pürblack Shilajit and get your jar here: https://purblack.com/

♥

Dita

Beautifying Lemonade

Oops, it's been a few days that I promised someone that I'd post this recipe..
He was begging for it and made me promise....when he saw me sipping it ever so enthusiastically the other "hot" day.

As I haven't posted anything in so long, due to a rather painful separation from the person I loved and spent my life with, a relocation to Los Angeles, a brutal car accident (which I still don't know how I survived), and my new business that kept me busy afterwards pretty much 24/7, this is a BIG deal to be back here! Yay! Hi AGAIN! :)

If you also happen to live in L.A. then you know it's been back in the high 80s to 90-ish degrees in the past 2-3 days and so refreshing drinks feel even more refreshing now AND we might as well "cheat" a bit and make them even more nutritious and healing than their commonly-known, traditional versions, right? Of course!..because if you're reading my blog, chances are, you're also into amazing foods for their health benefits, healing and beautifying qualities and the possibilities of its longevity-promoting effects.

Well, here's how I've been making "lemonade" lately....and, let me just say, it's been eye-catching. Yes, I DO take it with me often when I leave my little paradise behind and people ask me what I'm drinking. Most think it's a green juice...but nope. I blend ingredients for this one!
Great for your skin and gut health and a great detoxifier....so get in the garden and the kitchen and make this:

Beautifying Lemonade

Ingredients to be blended:

2-3 cups of the best quality water you can get

juice of 2 lemons

handful of fresh mint 

slice of fresh aloe gel (I used about a 3/4 inch thick slice)

favorite sweetener (I use raw honey* or maple syrup** usually) 

a really thin slice of ginger

pinch or two of (ground) cayenne 

*not vegan, ** not RAW

Blend all of the ingredients in a high powered blender that breaks down the mint leaves and the lemon seeds (which are best to keep in there). Grab a couple of straws and pour two servings of this wonderful treat if you have someone to share it with. If not, you will not have a problem finishing it all by yourself, I promise!

Enjoy! :)

And I'll be back soon.

♥

Dita

P.S: I'll be reviewing a TON of yummy and super healthy products in the next few weeks and some of them will involve giveaways too so stay tuned! You never know....you might get lucky and end up with a bunch of goodies delivered to your door! You can't beat that!

Oatmeal...A New Way

This might take me forever to type but, who knows, maybe someone else is healing a broken bone. 

I’m healing a broken finger….so, I will make this short, because I haven’t mastered typing with one hand and it is quite challenging.

One of many important nutrients most people don’t get enough of is silica. And silica happens to be crucial for strong bones. If you believed it was calcium and that you get that from milk, sorry, that’s simply not the truth. By the way, if you know someone who is suffering from Alzheimer's or even better, would like to prevent it ;) silica-rich foods should be on their menu!....and you might wanna share this with someone with anemia as well.

Where do you get silica from?

More common ways (especially when following a raw, vegan lifestyle) are simply consuming sunflower seeds, cucumbers, green leafy vegetables, etc.
But there are some foods and herbs that are incredibly rich in silica, such as Horsetail, Oatstraw…and OATS!!!
I have been making horsetail infusions as well (and WILL tell you all about it) but after years of not consuming any grains, the other day I opted for oats in the “raw” form…..if we can say that, I kind of doubt it….let’s call it “raw-ish”, ha!….oatmeal. As far as preparing it, I did NOT cook it though. THAT much I CAN say : )

And, I might as well mention, that this makes an absolutely delicious and satisfying meal.

So here we go. Here’s what I did:

“Raw” Whole Oat Groat Meal (Oatmeal)

Ingredients:

1/2 cup “raw” oat groats* 

1-2 pinches vanilla (ground bean)

hot water / almond milk for blending

optional: pinch of salt

Toppings I used: maple syrup, cacao nibs, cinnamon, goji berries

More topping ides: fresh berries, sliced bananas, walnuts, coconut sugar, whatever you love with oatmeal

*make sure it’s not the toasted variety…..they’re commonly sold in bulk in health food stores

To prepare:
1) rinse the oats and soak them in pure water overnight (or for just a few hours if that’s all you have)
2) strain and rinse the soaked oats and blend them in a high-speed blender with all of the ingredients above (except the toppings)….blend in sweetener too if you desire a sweeter meal
3) serve in a warmed up / hot (but safe to touch) bowl and add your favorite toppings

Enjoy this heart-warming meal for breakfast on a cool morning or as an afternoon meal, like I did, following a salad…..Always eat your greens in first! ;)

To be honest, I don’t think I would have ventured for this if it wasn’t for a broken bone. So, thank you, finger! : )

As yummy as it is, from now on this will be a go-to “dish” on cooler days, for sure. 

Happy Summer days!….and if you live on the Southern hemisphere, I hope you still have plenty of sunshine! : )

Will be in touch soon!

♥

Dita

One Minute Green Soup That I Wish I Had on Tap!

I had the last few Persian cucumbers of the season sitting in the fridge. The crispy little things sure will be missed till they show up  at the market again because I can't get enough of this soup I use them for ALL THE TIME. So, that's what I made with them, yet again : )

I eat it at home or I take it with me in a mason jar...great travel food you can sip while long-distance-driving too....just make sure you have a straw! You get the picture...it's just perfect, easy, nourishing food, that's so tasty that it never gets boring (not to me, anyway).

And, yes, I do vary it a little bit, but most of the time I stick with this exact recipe:

Creamy Cucumber Soup 

(makes ~ enough to fill a quart size mason jar)

3 Persian cucumbers

generous handful of cilantro (leaves and stems, entire length)

small jalapeño (or other hot pepper)

2-3 tbsp hemp seeds

1 fat clove of garlic

generous splash of olive oil

pinch or oregano leaves

optional: cayenne for extra heat

½ tsp salt

1 cup (+) water

Blend it up and go! That's it! So quick, so yummy, so green, so nourishing, satisfying and hydrating. What else would you need?

Variations:

Summer time: use fresh basil instead of cilantro.
Calcium boost: use tahini instead of hemp seeds and dill instead of cilantro for another, very yummy, flavor combination and high amounts of calcium and copper.

No matter which of these alternatives you go with, it's a bone-nourishing soup and rather cleansing so it's a great "to-go" food when doing a detox (which is what I am doing with a group of other health-enthusiasts :) yay!). So go and make some! Your bones and skin will thank you...and once you taste it, you might even thank me for the recipe! :)

Enjoy!

Spreadable Heaven: Chocolate Hazelnut Butter

If you have even just a bit of interest in raw foods then, almost certainly, you're into nut butters too. They sure are "in"...and I doubt it's a temporary thing. It definitely isn't in my home, ha!
More and more companies are coming out with different flavored, even sprouted versions and the selection at health food stores is ever growing... However, if you'd rather make your own little jar of heaven instead of making extra trips to the store, then here's how you CAN.  No, you don't need a stone grinder. Yes, it would be nice, but let's be somewhat realistic, most of us don't have one of those machines sitting on the counter top. A food processor though...well, chances are you have one of those, and if you do, you're all set! You're just minutes away from indulging in your own creation of yumminess :)

By the way, home made nut butters make great Christmas presents too so you might as well stock up on a variety of nuts and other ingredients too.....to boost the flavor and nutrition density..

DIY nut butter, here we go..

Chocolate Hazelnut Butter

Ingredients:

(Makes about 7 ounces)

1 ½ cup hazelnuts

½ cup cashews

¼ cup (or more, to taste) coconut sugar

¼ cup cacao powder

ground vanilla

optional: coconut oil*

Directions:

1. Place all of the nuts in the food processor and process them until you see butter forming. You will get a crumbly mixture first, which will slowly transition into a creamier paste, and eventually oily butter.
*Depending on how oily or dry the nuts you're using are, you might need to help out with a bit of coconut oil, so add some if you think it's necessary. I didn't need any this time at all.
While processing the nuts, make sure you pause your machine every now and then and scrape the sides and the bottom to help the formation of butter and even mixing.
2. Add the coconut sugar, cacao powder and vanilla and process it more to get a homogenous mixture.
3. Enjoy it immediately or store the butter in a glass jar. Refrigerate it to keep it for a longer period and lessen the chance of the oils separating out.








You're welcome! : )

Hazelnut Nutrition
Filberts are exceptionally high in manganese and are a great source of minerals in general...a great food for your bones and for supplementing mineral-deficient diets.  They're also a very good source of B vitamins, especially B1 (thiamine) and, like most nuts, they're high in vitamin E...overall, a wonderful snack for healthy skin, your nerves, and to support fertility. As if you needed to justify eating some : )
Just enjoy...

♥
Dita 

Featured in Funky Raw, UK's raw food magazine

To-Be-Devoured Persimmon Pie For The Holidays

One of my dear clients who quickly became a wonderful friend too invited me to a Diwali dinner and when I asked her to please tell me what to bring, she said: "a yummy, raw dessert".

Shouldn't be a hard task for someone who eats stuff like that every day, right? Um, not quite! My palate is so different...not like the average person's, to say the least. So every time I get asked to make something for a party or some kind of get together where there will be a variety of non-raw-foodie people present, I get nervous. It's not as simple as writing recipes for a blog and pointing out what is optional what is not and what ranges of the amounts of ingredients you may add to this or that...no, you make it once and that's it. You take what you've made and the guests will either like it or they won't. End of the story. Whew. And it's not that I really care about whether people like my food or not..they can always have something else...but in THIS case...well, this was a different story! Diwali is a beautiful and very important holiday and I felt truly honored to be invited and treated as part of the family and I wanted to make something that they would like. So, it was quite nerve-wracking process! : )

Whenever I'm preparing something for a new crowd I taste test my mixtures and once I find the perfect (to my palate) balance I add more sugar or salt or spices, depending on what kind of dish it is. In this case, obviously, since it's a dessert, I added some sugar. That is optional though if you've been on raw foods for a while and enjoy things closer to their original state.

So, what did I make? Well, the title already has given it away...
I'm not a pie person. Mainly because I don't have a family to feed (yet) so what will I do with a pie? Eat it all? Probably! That's what would happen but (1) I don't want to do that to myself and (2) I'm just not motivated enough to make a pie for me only.

And so, I had to come up with a recipe from scratch because I'd never made persimmon pie before...and I must have done pretty well since it was devoured within minutes, with not a crumb of it left! Ha! Never seen a crowd like a raw dessert so much! And, that's why I'm sharing the recipe with all of you...


Raw Persimmon Pie
Ingredients:
(Makes One 9-inch (23 cm) Pie)

For The Crust
1 ½ cups cashews (use a bit less if you're like me and prefer a thinner crust)*
½ cup dry shredded coconut
8 dried cherries**
4-5 Medjool dates**
1 vanilla bean (only the scrapings of it)
pinch of salt

3 T coconut oil

* any kind of (or the mixture of) buttery nuts may be used: macadamia, walnuts, pecans work well
**any dried fruit you like may be used (I like adding some for tartness, like cherries) but you may use only sweet ones and add a squeeze of lemon or even some lemon zest for a nice twist

For The Filling
9 ripe (soft and dark orange!!) Hachiya persimmons
1 T coconut oil
3 T coconut sugar (optional, taste test the filling for sweetness)
½ tsp psyllium husk powder
½ tsp (or a bit less) allspice
½ tsp cinnamon
¼ tsp ginger powder

Preparations:
1. Grind all crust ingredients, except for the coconut oil, in the food processor to make a homogenous mixture
2. In a glass bowl, work the coconut oil into your crumbly mixture by hand. Make sure the oil is well distributed and there are no chunks of it anywhere in the dough.
3. Press the dough into a pie shell (you may even use a shallow bowl instead) and pinch the edges. Place it in the fridge for 15 minutes to let the crust become firm.
4. To make the filling, the easiest thing to do is to squeeze the soft insides of persimmons into the a blender by cracking the skin open while holding the fruit above the carafe and let the soft part drop in there. Don't use any of the skin or the stems and leaves, of course, only the soft part of the fruits.
5. Add the rest of the ingredients except for maybe all the sugar and blend them into a smooth pudding-like consistency.
6. Taste test your filling mixture and add sugar (or anything else) as desired to adjust the flavor to your and you guests' liking.
7. Pour the filling into the pie crust you have chilled and either spread it with a spatula or make a pattern on top or decorate it later with berries, dried fruits, edible flowers, nuts, coconut flakes, or anything you have on hand and you think would go well and / or look pretty.

I had no berries at home and that's what I would have put on...so, I just made a swirl, which people also commented on and really liked :) simple things can really work well.

8. Place the pie in the fridge to cool and set for at least an hour before serving. You want to make sure it becomes firm enough so that the slices don't collapse and look like sauce upon cutting the pie.

Persimmon Nutrition
Besides the fact that persimmons are so delicious, you may want to take advantage of their ease of use now that they're in season because they're very nutritious too! Read all about their health benefits and another recipe made with them here.

Happy first week of the Holiday Season!...

More to come soon... : )

P.S: What does the Holiday Season come with for many of us? Parties, dinners, abundance of food, temptation to overeat and, yes, actual overeating and being less active...which, more often than not, leads to weight gain.

How would you like to do yourself a favor and help "reset" your body and mind before you're invited to those parties, social events and huge dinners?
You're in luck! Very soon you'll have a chance to sign up and join a group of like-minded people for a Pre-Holiday Body & Mind Reset - Detox Program!..

Stay tuned for the details on that!

♥

Dita

Featured in Funky Raw, UK's raw food magazine

Fig Bread Gets Photobombed!!

Don't you hate when that happens?!?!

That's definitely NOT the case around here. I love living in a place where it does happen : )

I was trying to focus in on the food, which I'm about to share the recipe for with you in a moment…when she just elegantly walked into the picture. Needless to say, I was distracted for a few minutes and decided to watch the deer (there were three of them) around who are most welcome in the yard. But I did get back to work, eventually, so here's a recipe, with some unique photos this time…

I've been making fig bread for the past few weeks and can't get enough, it seems. What started out as an experiment last year, during fig season, continued and developed into a regular production around here….because it's simply delicious. So, I've decided to share this with you while figs are still available AND fresh pumpkin seeds are out too…a nice combination.

Besides the flavor…
This snack food is incredibly rich in minerals (almonds, figs, and pumpkin seeds are all loaded with nutrients good for your bones, heart, skin, and even libido!) and very satisfying and easy to take with you. I have been taking them along for trips I went on lately and even when I'm just out and about…they're nice to carry in your bag so you have something nourishing to reach for wherever you are.

Raw Foodie's "Manna"  - Fig Bread

(Ingredients for 2 trays worth - 72 pieces, the way I cut them)

2 cups almonds

½ cup chia seeds

8-10 mission figs*

~1 tbsp cinnamon (fine powder)

pinch of your favorite salt

optional: cayenne pepper to taste, few extra figs for topping

pumpkin seeds for topping 

Directions:
0. If you have time, soak the almonds for up to 8 hours (or overnight)
1. In a food processor, grind the almonds fine and then add 8-10 figs and process further.
2. Grind the chia seeds (if you have a spice grinder or designated coffee grinder, otherwise just use them whole) and add them to the mixture, along with the cinnamon, salt, and cayenne (if you're using any)
3. Spread your batter onto two reflex sheets (about half of your batter on one and half on another) to prepare for dehydration.

Now, this step is optional:

(4.) Process a few more figs into a jam-like consistency (doesn't take much) and spread a thin layer on top of the batter. This will make them look even prettier and provide a nice gooey surface to hold the pumpkin seeds on top.

With "fig jam" layer

Without "fig jam"

5. Score, according to desired shape and size (I usually make square ones, 6 x 6 = 36 per tray).
6. Sprinkle / carefully place pumpkin seeds on top of the squares nicely, pressing them into the batter gently.
7. Place the trays in the dehydrator and dehydrate them for 1-1.5 hours at ~130 °F (54 °C).
8. Carefully flip them onto other trays with screens only, peel the teflex sheets off from the bottom, and  put them back in the dehydrator for several hours (depending on how soft or firm you'd like them to be) longer at 115 °F (46 °C).
9. Devour some of what's left (after coming around and tasting them while "baking") and let the rest cool before putting them in containers for storage. Most of the time I don't even put them away though. If you're not using the dehydrator for something else for a while, you can just leave them in there on the trays to store and get some out to eat / take with you every day (as long as they last).

Enjoy your raw manna! : )

Need A Drink?

Maybe it's just one of those days?!
How about one that will not only give you temporary pleasure only to make you feel "blah" later but also might just...

- make you feel refreshed
- ease your aches and pains
- help digest your dinner
- help balance your blood sugar levels
- relieve nausea

Well, I've got one for you that could do all that and much more because of the incredible medicinal qualities of the ingredients...Oh, and let's not forget to mention that it's also delicious!

Ready for a refreshing summer drink?

More good news: you can make this in minutes and store a pitcherful in the fridge to have within reach on hot summer days when the numbers are around 100˚F (~38˚C) on the thermometer!

You might wanna make a double-batch to have enough around to share with others!

Better-Than-Ginger-Ale

Ingredients:

~ 0.75 L Sparkling spring water (or your favorite water)

1 lemon 

~ 2 in piece (or more, for a strong flavor) fresh ginger root

~ 1 in piece (or more, for a strong flavor) fresh turmeric root

optional: Sweetener of your choice (honey/maple syrup/agave syrup/coconut palm sugar)

To prepare:
1. Juice the lemon, the ginger, and the turmeric and strain the liquid if you wish. It may be a little foamy and if you don't strain it you can just get the foam off the top to end up with a "cleaner" drink.
2. Add your freshly juiced ingredients and the sweetener of your choice to the spring water. Chill if you prefer it cold.

Serve chilled, with or without any ice or at room temperature. It's delicious any way.

Note: being flexible is an important aspect of a healthy, balanced life. Try to experiment with recipes and rely on what you have available. Don't worry about having to substitute some of the ingredients.

For example:
1. Don't have any lemons but you desire the sour taste? Maybe you have raw apple cider vinegar at home!? If so, use a splash of that to make your drink a bit tangy AND you'll have added health benefits from the malic acid and the enzymes in the vinegar, which is also great for helping with balancing your blood sugar levels and it has wonderful cleansing qualities.

2. Don't want to add / or don't have any sweetener? Juice some fruit, a couple of oranges or apples or something else you have around, to add to your drink for a sweeter taste to help offset the bitterness of the turmeric.

Cheers! : )

xo

Dita

Avocados Are the Winners Again But There's One Fruit You Should Not Eat!...The Dirty Dozen & The Clean Fifteen, 2014

Yes, avocados, consistently, have the least amount of pesticide residue on them but beware of conventional apples! To find out the status of the rest of he fruits and vegetables, take a look at this years list: The Dirty Dozen and The Clean Fifteen, 2014

Organic produce can still be more expensive, even though some stores actually have certain items labeled with the same, or even lower prices than their conventional varieties. This is wonderful news and it's due to the higher and higher demand for organic foods, which allows for the cost to come down. Better yet, if you visit your local farmers market, chances are, you'll be able to pick up all of your favorites for a lot less and, most likely, they will be organic, or at least pesticide-free! Still, for those days when you can't find organic varieties or they are just too expensive for your budget, here's how to make a decision as to when to spend the extra dollar and when it's less of a worry to go with the conventional version because the have less pesticides on them.

….the lists are out and the fruits and vegetable on them are very similar to those on the lists from previous years so, if you've been shopping with them in mind, you will not need to get used to a lot of different items.

The Dirty Dozen*, Plus...

1.  Apples

2.  Strawberries   

3.  Grapes    

4.  Celery 

5.  Peaches

6.  Spinach     

7.  Sweet Bell Peppers

8.  Nectarines (imported)

9.  Cucumbers      

10. Cherry Tomatoes

11.  Snap Peas (imported)           

12. Potatoes 

13. Hot Peppers  

14. Blueberries (domestic)

15. Lettuce  

16. Kale & Collard Greens

 ...and The Clean 15

 1.  Avocados           

 2.  Sweet Corn**

 3.  Pineapples

 4.  Cabbage 

 5.  Sweet Peas (frozen)

 6.  Onions

 7.  Asparagus 

 8.  Mangoes 

 9.  Papayas             

10. Kiwi

11. Eggplant           

12. Grapefruit             

13. Cantaloupe 

14. Cauliflower    

15. Sweet Potatoes         

*NOTE: Forty-eight produce items were examined by the Environmental Working Group (EWG) for pesticide residue. The "Dirty Dozen" is simply the top 12 of that list, meaning, highest in pesticide residue and the "Clean Fifteen" are those starting at the bottom of the list, with the least amount of chemicals left on them.

**If you live in the U.S. almost all corn (~ 85 %) you will find is Genetically Modified (GMO). Unless it's certified organic, you won't know whether what you're buying has or hasn't had its DNA "tempered with". Therefore, even though they're on the "clean" list, I don't recommend conventional corn....due to a lack of regulations. 

There are a lot of people working really hard on changing this and make it into a law to label GMO produce. Please take your time and do some research and consider signing petitions for the sake of your and the planet's health. There are a number of them to sign at:

http://www.centerforfoodsafety.org/take-action#

Produce list reference: http://www.ewg.org/foodnews/list/

Come To My Free Class, Get a Chance to Win a Whole Foods Gift Card, and Enter a raffle to Win Superfoods!

All that in one evening?? Yes! Mark your calendar for June 12th! I'll be teaching a class at Whole Foods at 7pm on Thursday evening.

Topic: Cleansing, to welcome in the summer

Come and learn how to prepare delicious cleansing dishes, such as:

Cucumber Cleanse - A refreshing soup to welcome the summer

Hemp Tabouleh

Berrylicious Summer Salad

Space is limited! RSVP by commenting below and you will have a chance to win a Whole Foods gift card and be entered in the raffle to win cacao, goji berries, etc by Navitas Naturals.*

Is there anything you'd like to learn about (within the subject of cleansing and raw foods) during this class? Share in your comment below!

See You There! 

Don't forget to bring your kids, your questions, and your appetite!

Also, share this free event with your friends around the Bay Area. You never know who will benefit from learning how to make clean, nutritious dishes that are so simple to prepare!

♥

*You must be present to win. 

Grow Your Own Medicine In The Kitchen!

You know what's hot?! Whatever people are talking about, of course. And guess what, a few people asked me about sprouting and some, specifically about fenugreek sprouts, and the "how to" of sprouting….sooo, that's what today's subject is!

Now, you might ask, what's so hot about sprouts?

Did you know?…
- when you sprout a seed you increase its nutritional value up to 20 times!
- sprouted seeds provide high amounts of very easily digestible proteins
- by sprouting your own seeds, you are able to harvest the freshest foods right in your kitchen, no excuses : ) all year-round!
- almost any seed can be sprouted

What kind of seeds should you sprout?

- alfalfa
- clover
- radish
- fenugreek
- mung beans, etc

The above list has examples of seeds that are very easily sprouted simply using a jar. Some seeds, especially grains and sunflower seeds are better to be sprouted or grown into micro greens using trays of soil, which requires more commitment on your part. For now, let's just stick with introducing how to get started with sprouting in jars right in your kitchen.

What you'll need for sprouting in jars:
- any kind of pint size jars you might have (or mason jars)
- cheese cloth and rubber bands OR screen lids that fit mason jars (available in health food stores)
- space that is relatively dark (not exposed to direct sunlight)
- a dripping rack or tray that can hold your jar(s) at a 45 degree angle for days
- and, of course, the kind of seeds you'd like to sprout, and pure water

Note: I took the photo outside just because it's prettier than a picture of a sprouting jar in the kitchen sink where I keep mine. You do NOT want to grow your sprouts outside. 

What to do:
- soak a couple of tablespoons of seeds overnight in a cup of water
- rinse and drain the seeds and place them in your sprouting jar with the lid on or with a piece of cheese cloth held on tightly by a rubber band
- place the jar in your dripping rack / tray at a 45 degree angle
- rinse your jar's content at least twice a day (morning and evening are easiest for most people)
- repeat this process for 3-7 days, depending on how mature (long) you'd like your sprouts to be
- harvest your sprouts and add them to salads, soups, sandwiches, wraps, or just mix a bowl of them with your favorite nut butter and maybe a little water or vinegar for a quick snack

You may also try this recipe for a healthy, energizing snack, with fenugreek sprouts:
http://rawfoodfortruth.blogspot.com/2012/08/too-simple-to-believecelery-boats.html

…Which brings me to the subject of fenugreek seeds! WHY fenugreek seeds? 
These precious seeds have a myriad of health benefits and they are sometimes referred to as the "herb for every ailment".  No wonder, since fenugreek seeds have cancer-fighting qualities, are used as a digestive aid, sometimes even as a laxative, and they're full of fiber as well as vitamins and minerals and are high in protein too! The unique-shaped seeds with their distinct aroma are an amazing food for supporting breast health and are traditionally used for increasing breast milk production in nursing mothers…and it does not stop there!
Did you know that fenugreek seeds are an incredible blood sugar regulator too? Being such a common disease nowadays, unfortunately, chances are, you know someone with diabetes and you never know who you will help out with this information: You can make a fenugreek seed tea to help lower your blood sugar. Simply crush the seeds and make a concoction by simmering them for a couple of hours. Drain and sip the tea. The leaves can also be used to make tea but I've never tried that so you can share with me what your experience with that is, if you have!

See you soon!!
I have something exciting to announce this week so stay tuned! : )