Am I Willing?

'soiree' c LWalker2007
My new question for myself is one bound to see some action. I am borrowing it from the book, 'The Energy of Money' by Maria Nemeth, PhD.

I ask myself, 'Do I want to?' and even if the answer is 'no', I then ask myself, 'Am I willing?'

Do I want to? No. Am I willing? Yes. That is how things get done.

That, right there, is a key sign of maturity, which, by really climbing into this one, I feel is finally within my grasp at age 44. Bloom much?

So it goes with raw foods. Do I want to? For the most part, a resounding YES. I 'believe' in raw and the POWER of nutritional healing, and that the fuel we put into our bodies directly corresponds with how well that body functions.

Do I always want to? No. Sometimes it's just so much easier and even cozier, to buy a bowl of soup on a winter night. But in light of this question, I anticipate finding myself willing to do otherwise.

So far, by asking Do I want to/Am I willing... I have, since last night, brought my partner 2 cups of tea, cleaned the living room, vacuumed, done the dishes, set some chick peas a-sproutin', emailed some folks back. It makes me channel my energy rather than just be busy all over the place.

If you're thinking of going raw, or adding some raw, or going all the way into it, it'll be because you've researched all the glowing benefits, read all the amazing health recovery stories, seen peoples' 'before & after' pictures, and want some of that for yourself!

Right on! Down the road when you've settled into a raw routine that works for you, you may get lazy as I do sometimes, and find it easier to order Indian (my every now and again weakness) but if you run with 'Do I want to?'...even if the answer is no, the answer to ...but am I willing...' will be yes, and it may be the only thing that saves you sometimes.

You will get all kinds of inner chatter telling you Ah just go for it, whatever... so you need to get familiar with that monkey mind voice and separate your own authentic voice from it and forge onward.

Cuz, you really do want to be raw.

Am I Willing?

'soiree' c LWalker2007
My new question for myself is one bound to see some action. I am borrowing it from the book, 'The Energy of Money' by Maria Nemeth, PhD.

I ask myself, 'Do I want to?' and even if the answer is 'no', I then ask myself, 'Am I willing?'

Do I want to? No. Am I willing? Yes. That is how things get done.

That, right there, is a key sign of maturity, which, by really climbing into this one, I feel is finally within my grasp at age 44. Bloom much?

So it goes with raw foods. Do I want to? For the most part, a resounding YES. I 'believe' in raw and the POWER of nutritional healing, and that the fuel we put into our bodies directly corresponds with how well that body functions.

Do I always want to? No. Sometimes it's just so much easier and even cozier, to buy a bowl of soup on a winter night. But in light of this question, I anticipate finding myself willing to do otherwise.

So far, by asking Do I want to/Am I willing... I have, since last night, brought my partner 2 cups of tea, cleaned the living room, vacuumed, done the dishes, set some chick peas a-sproutin', emailed some folks back. It makes me channel my energy rather than just be busy all over the place.

If you're thinking of going raw, or adding some raw, or going all the way into it, it'll be because you've researched all the glowing benefits, read all the amazing health recovery stories, seen peoples' 'before & after' pictures, and want some of that for yourself!

Right on! Down the road when you've settled into a raw routine that works for you, you may get lazy as I do sometimes, and find it easier to order Indian (my every now and again weakness) but if you run with 'Do I want to?'...even if the answer is no, the answer to ...but am I willing...' will be yes, and it may be the only thing that saves you sometimes.

You will get all kinds of inner chatter telling you Ah just go for it, whatever... so you need to get familiar with that monkey mind voice and separate your own authentic voice from it and forge onward.

Cuz, you really do want to be raw.

Raw for 30 Days - Trailer

Raw for 30 Days - Trailer

Chew Chew

Chew your food! Ever heard this? I used to hear "Quit wolfin' it down!" Until now, I've always been a 'fast' eater. Looks as rude as it sounds, I'm sure.

Well, since going raw, it's hard to eat fast, lest ya choke! Fixed MY wagon, dinnit?

I've read to chew my food to a soupy consistency. I looked into it and have found that mommy was right (again).

Chewing starts the digestive process in your mouth. Your saliva releases digestive enzymes that start digesting carbs and fats before you even swallow.

But this, this is the reason that SOLD me: If ya don't chew your food, the nutrients stay locked inside! Hello! So ya go through the 'trouble' of being raw, and you still experience a level of malabsorption? I think not.

On top of that, unchewed food wreaks (reeks?) havoc with your colon, creating bloating and gas.

Chew your food!

Chew Chew

Chew your food! Ever heard this? I used to hear "Quit wolfin' it down!" Until now, I've always been a 'fast' eater. Looks as rude as it sounds, I'm sure.

Well, since going raw, it's hard to eat fast, lest ya choke! Fixed MY wagon, dinnit?

I've read to chew my food to a soupy consistency. I looked into it and have found that mommy was right (again).

Chewing starts the digestive process in your mouth. Your saliva releases digestive enzymes that start digesting carbs and fats before you even swallow.

But this, this is the reason that SOLD me: If ya don't chew your food, the nutrients stay locked inside! Hello! So ya go through the 'trouble' of being raw, and you still experience a level of malabsorption? I think not.

On top of that, unchewed food wreaks (reeks?) havoc with your colon, creating bloating and gas.

Chew your food!

Aheh Aheh...Children's Coughs

News Target Article: Children's cough syrups are easy to make and much safer and more effective than over-the-counter cough and cold remedies that were just removed from store shelves. Coughs in children are quite common. Sometimes they are caused by colds and flu, other times; allergies and sinus congestion. A cough that lingers for days or weeks, or becomes severe, should be checked by your child's health care provider to rule out other illnesses.

Why use honey in cough syrups?

Honey has been used intuitively for hundreds of years as a wonderful natural antibiotic by many different cultures. Today, research undertaken by Dr. Shona Blair at Sydney University's School of Molecular and Microbial Biosciences, has now shown the unusual antibacterial activity of honey, leading to a greater understanding of the ability of honey to kill pathogenic bacteria through several different mechanisms. In studies, honey was effective against many different drug resistant bacteria.

In one scientific test, Dr. Shona Blair used honey to treat E. coli. Dr. Shona Blair saw that honey "attacks" bacteria from several different angles; that the bacteria were overwhelmed and unable to develop resistance, and the bacteria died. In today's world where many antibiotics have become ineffective, honey was able to kill not only the E. coli, but many other types of bacteria.

Honey not only possesses significant antibacterial activity, it has also been shown to actively promote healing by directly stimulating human cells that are important in the immune response to help disease and wounds healing.

Note:*Don't use honey for children under two years of age - there is a microorganism in honey, which is otherwise harmless for children age two and older, that can sometimes make infants ill because of their young digestive system. Alternatives include brown rice syrup, barley, and organic fruit syrups; as substitutions in the recipes use the same amount as honey.

*For longer preservation of cough syrups, you can add 2 tablespoons of vegetable glycerin to each recipe when not already listed as an ingredient in the recipe. Vegetable glycerin is a thick, clear, sweet substance derived from coconut and palm oils and olive oil. It has long been used as a lubricant and preservative. It is sweet tasting but does not affect blood sugar. American herbalist, Edward E. Shook, N.D., preferred vegetable glycerin instead of alcohol for most of his herbal medicines due to its natural preservative powers.

Honey Lemon Cough SyrupLemon helps promote health by quickly alkalinizing the body and honey will kill any bacteria. This is a perfect choice for a quick cough remedy.Put a pint of honey in a pan on the stove on low heat (Do not boil honey as this changes its medicinal properties) .

Take a whole lemon and boil in some water in a separate pan for 2-3 minutes to both soften the lemon and kill any bacteria that may be on the lemon skin. Let the lemon cool enough to handle then cut it in slices and add it to the pint of honey on the stove. Let mixture cook on warm heat for about an hour. Then strain the lemon from the honey making sure all lemon seeds are removed. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day or as often as needed. Adults can take 1 tablespoon doses.

Anise Seed Cough SyrupAnise has been a traditional treatment for coughs, bronchitis and asthma and is now supported by science. The herb contains creosol and alpha-pinene that loosen bronchial secretions and make them easier to cough up. Gently crush 1 tablespoon of anise seed, cover with 1 ½ cups of boiling water. Steep for 30 minutes then strain and simmer remaining liquid down to 1 cup then add 2 cups of honey. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a dayHorehound Cough SyrupHorehound has been used for generations as a cure for children's cough, cold and croup. It has expectorant properties that loosen phlegm from the chest. One of horehound's compounds, marrubiin, stimulates bronchial secretions and helps break up congestion.

Make an old-time cough remedy by mixing horehound tea with honey. Make a tea by steeping 1 ounce of dried horehound leaves in a pint of boiling water. Allow it to steep only 10 minutes. Strain off the leaves, then measure the quantity of the liquid remaining. Add twice as much honey as liquid, mix well, cool, bottle and refrigerate. This syrup will keep for 2 months in the refrigerator.To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day.

Taken from: Rodale's Illustrated Encyclopedia of HerbsSinus Congestion and Headache Syrup (Also excellent for fevers and cough)Steep 1 tablespoon of feverfew, ½ lemon cut up, 1 teaspoon of fenugreek seeds, 1 teaspoon of thyme leaves in 1 ½ cups of water for 30 minutes. Strain the herbs from the liquid making sure you remove all lemon seeds. Simmer remaining liquid down to 1 cup of water then add 2 cups of honey plus 2 tablespoons of vegetable glycerin. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Cough SyrupAdd 1 teaspoon each of licorice root, horehound, mullein leaves, thyme leaves, rose hips, marshmallow root and lemon balm leaves to 1 ½ cups of water. Bring herbs and water to a boil in a saucepan. Remove from heat, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 cup. While still warm add 1 cup honey, brown rice syrup or organic fruit syrup and ¼ cup vegetable glycerin. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Dry Cough Syrup.

When children have dry coughs, they need to be treated with moistening herbs with antiviral/antibacterial protection.1 tablespoon each of cherry bark, thyme, mullein, pleurisy root and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Wet Cough Syrup.

This cough syrup will gently encourage coughing to clear the lungs of mucus while providing antiviral/antibacterial properties to fight infection.

1 tablespoon each of astragalus, horehound, mullein, garden sage and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover, and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Give your child lots of fluids in the form of water or teas to help them expel mucus; also, to prevent dehydration from fever.

Antiviral SyrupMild tasting antiviral herbs for children include astragalus, hyssop, lemon balm, lemon thyme, lemongrass and ginger root.

Take 1 tablespoon each of astragalus, hyssop, lemon balm, lemon thyme, lemongrass plus 1 teaspoon of ginger and add to 1 quart of boiling water. Turn down heat to warm and cover with lid. Let steep for 30 minutes then strain herbs from liquid. Simmer remaining liquid down to 1 pint then add 1 pint of honey and ¼ cup of vegetable glycerin. Once cooled - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

The whole family can use this formula for the prevention of viruses or when down with colds and the flu.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Hyssop Tea

For cough or flu, steep two teaspoons of dried hyssop in one cup of boiling water, covered for ten minutes; strain and drink cool for an expectorant or hot to relieve congestion. Hyssop contains marrubiin, the same compound that makes horehound an excellent expectorant. Hyssop and horehound tea can usually be found in grocery or health food stores.

Lemon Balm Tea

For cough or flu, add two teaspoons of dried lemon balm leaves to one cup of boiling water, cover, and remove from heat. Steep for ten minutes then strain herb. Lemon Balm tea can be taken as often as needed.

Licorice Root Tea

Make a tea by putting ½ teaspoon of licorice root tea in a cup of hot water and steep for 10 minutes; strain. Drink three cups daily to relieve cough, congestion and asthma symptoms. Licorice has soothing and anti-inflammatory properties, and is an expectorant. Licorice root tea can usually be found in grocery or health food stores.

Whooping Cough Tea

1 tablespoon white horehound, 1 tablespoon mullein, 1 tablespoon thyme leaves. Mix all dried ingredients together and store in a jar with a lid. Put 1-2 teaspoons into 1 cup of boiling water. Remove from burner and steep 10 minutes.Garden thyme has long been considered an effective treatment for whooping cough. For a 25 lb. child ½ cup and a 50 lb. child 1 cup, 3 to 4 times a day.Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your health- care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Honey resource: Dr. Shona Blair, at Sydney University's School of Molecular and Microbial Biosciences

Aheh Aheh...Children's Coughs

News Target Article: Children's cough syrups are easy to make and much safer and more effective than over-the-counter cough and cold remedies that were just removed from store shelves. Coughs in children are quite common. Sometimes they are caused by colds and flu, other times; allergies and sinus congestion. A cough that lingers for days or weeks, or becomes severe, should be checked by your child's health care provider to rule out other illnesses.

Why use honey in cough syrups?

Honey has been used intuitively for hundreds of years as a wonderful natural antibiotic by many different cultures. Today, research undertaken by Dr. Shona Blair at Sydney University's School of Molecular and Microbial Biosciences, has now shown the unusual antibacterial activity of honey, leading to a greater understanding of the ability of honey to kill pathogenic bacteria through several different mechanisms. In studies, honey was effective against many different drug resistant bacteria.

In one scientific test, Dr. Shona Blair used honey to treat E. coli. Dr. Shona Blair saw that honey "attacks" bacteria from several different angles; that the bacteria were overwhelmed and unable to develop resistance, and the bacteria died. In today's world where many antibiotics have become ineffective, honey was able to kill not only the E. coli, but many other types of bacteria.

Honey not only possesses significant antibacterial activity, it has also been shown to actively promote healing by directly stimulating human cells that are important in the immune response to help disease and wounds healing.

Note:*Don't use honey for children under two years of age - there is a microorganism in honey, which is otherwise harmless for children age two and older, that can sometimes make infants ill because of their young digestive system. Alternatives include brown rice syrup, barley, and organic fruit syrups; as substitutions in the recipes use the same amount as honey.

*For longer preservation of cough syrups, you can add 2 tablespoons of vegetable glycerin to each recipe when not already listed as an ingredient in the recipe. Vegetable glycerin is a thick, clear, sweet substance derived from coconut and palm oils and olive oil. It has long been used as a lubricant and preservative. It is sweet tasting but does not affect blood sugar. American herbalist, Edward E. Shook, N.D., preferred vegetable glycerin instead of alcohol for most of his herbal medicines due to its natural preservative powers.

Honey Lemon Cough SyrupLemon helps promote health by quickly alkalinizing the body and honey will kill any bacteria. This is a perfect choice for a quick cough remedy.Put a pint of honey in a pan on the stove on low heat (Do not boil honey as this changes its medicinal properties) .

Take a whole lemon and boil in some water in a separate pan for 2-3 minutes to both soften the lemon and kill any bacteria that may be on the lemon skin. Let the lemon cool enough to handle then cut it in slices and add it to the pint of honey on the stove. Let mixture cook on warm heat for about an hour. Then strain the lemon from the honey making sure all lemon seeds are removed. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day or as often as needed. Adults can take 1 tablespoon doses.

Anise Seed Cough SyrupAnise has been a traditional treatment for coughs, bronchitis and asthma and is now supported by science. The herb contains creosol and alpha-pinene that loosen bronchial secretions and make them easier to cough up. Gently crush 1 tablespoon of anise seed, cover with 1 ½ cups of boiling water. Steep for 30 minutes then strain and simmer remaining liquid down to 1 cup then add 2 cups of honey. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a dayHorehound Cough SyrupHorehound has been used for generations as a cure for children's cough, cold and croup. It has expectorant properties that loosen phlegm from the chest. One of horehound's compounds, marrubiin, stimulates bronchial secretions and helps break up congestion.

Make an old-time cough remedy by mixing horehound tea with honey. Make a tea by steeping 1 ounce of dried horehound leaves in a pint of boiling water. Allow it to steep only 10 minutes. Strain off the leaves, then measure the quantity of the liquid remaining. Add twice as much honey as liquid, mix well, cool, bottle and refrigerate. This syrup will keep for 2 months in the refrigerator.To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day.

Taken from: Rodale's Illustrated Encyclopedia of HerbsSinus Congestion and Headache Syrup (Also excellent for fevers and cough)Steep 1 tablespoon of feverfew, ½ lemon cut up, 1 teaspoon of fenugreek seeds, 1 teaspoon of thyme leaves in 1 ½ cups of water for 30 minutes. Strain the herbs from the liquid making sure you remove all lemon seeds. Simmer remaining liquid down to 1 cup of water then add 2 cups of honey plus 2 tablespoons of vegetable glycerin. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Cough SyrupAdd 1 teaspoon each of licorice root, horehound, mullein leaves, thyme leaves, rose hips, marshmallow root and lemon balm leaves to 1 ½ cups of water. Bring herbs and water to a boil in a saucepan. Remove from heat, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 cup. While still warm add 1 cup honey, brown rice syrup or organic fruit syrup and ¼ cup vegetable glycerin. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Dry Cough Syrup.

When children have dry coughs, they need to be treated with moistening herbs with antiviral/antibacterial protection.1 tablespoon each of cherry bark, thyme, mullein, pleurisy root and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Wet Cough Syrup.

This cough syrup will gently encourage coughing to clear the lungs of mucus while providing antiviral/antibacterial properties to fight infection.

1 tablespoon each of astragalus, horehound, mullein, garden sage and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover, and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Give your child lots of fluids in the form of water or teas to help them expel mucus; also, to prevent dehydration from fever.

Antiviral SyrupMild tasting antiviral herbs for children include astragalus, hyssop, lemon balm, lemon thyme, lemongrass and ginger root.

Take 1 tablespoon each of astragalus, hyssop, lemon balm, lemon thyme, lemongrass plus 1 teaspoon of ginger and add to 1 quart of boiling water. Turn down heat to warm and cover with lid. Let steep for 30 minutes then strain herbs from liquid. Simmer remaining liquid down to 1 pint then add 1 pint of honey and ¼ cup of vegetable glycerin. Once cooled - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

The whole family can use this formula for the prevention of viruses or when down with colds and the flu.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Hyssop Tea

For cough or flu, steep two teaspoons of dried hyssop in one cup of boiling water, covered for ten minutes; strain and drink cool for an expectorant or hot to relieve congestion. Hyssop contains marrubiin, the same compound that makes horehound an excellent expectorant. Hyssop and horehound tea can usually be found in grocery or health food stores.

Lemon Balm Tea

For cough or flu, add two teaspoons of dried lemon balm leaves to one cup of boiling water, cover, and remove from heat. Steep for ten minutes then strain herb. Lemon Balm tea can be taken as often as needed.

Licorice Root Tea

Make a tea by putting ½ teaspoon of licorice root tea in a cup of hot water and steep for 10 minutes; strain. Drink three cups daily to relieve cough, congestion and asthma symptoms. Licorice has soothing and anti-inflammatory properties, and is an expectorant. Licorice root tea can usually be found in grocery or health food stores.

Whooping Cough Tea

1 tablespoon white horehound, 1 tablespoon mullein, 1 tablespoon thyme leaves. Mix all dried ingredients together and store in a jar with a lid. Put 1-2 teaspoons into 1 cup of boiling water. Remove from burner and steep 10 minutes.Garden thyme has long been considered an effective treatment for whooping cough. For a 25 lb. child ½ cup and a 50 lb. child 1 cup, 3 to 4 times a day.Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your health- care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Honey resource: Dr. Shona Blair, at Sydney University's School of Molecular and Microbial Biosciences

Preparation

Wow, it sure is all about preparation.

Being raw, hungry, and ill-prepared is a bad mix!


Who doesn't want to just 'throw somethin' down there' at the end of the day.

Rootin' through the fridge and seeing only vegetables can be a let-down and a major frustration.

I'm really learning that preparation is key to staying raw, especially in winter.

Like most humans, I've had to learn from my mistakes...which, within the raw context look like cooked soup almost nightly... the kind I have no control over...the kind I didn't personally make. Maybe it's loaded with sugar?? No one at the Capers grocery store gives a flying fart if I'm raw, so I can't trust that... but I have been.

And guess what I've been noticing...? Pudge around the waist. Very slight, but very definite growing 'muffin top' spillage over the jeans. Nice. Well forget it. T'ain't happenin'. Not when it's so easily adjustable. Little tweak on the soups and we're back.

That's the beauty of eating simply...you know where the problem is if one arises... none of this SAD food diet where you don't even know where to start cutting back.

ANYWAY... So preparation.

I recently received Alissa Cohen's 'Living on Live Food' book in the mail. It's been what I've been waiting for, and didn't even know it. In it, there is a soaking/sprouting chart that finally answers to all that confusion.

This goes such a long way. It's been a whole segment of 'raw' that I've just mostly avoided, due to lack of 'the big picture'. For instance, I didn't know that not everything sprouted, but that it all had to be soaked. Who knows that stuff when you're raised on bagged smoked meat and Captain Hiliner fish sticks?


I've taken to sitting with the book and planning what I'm going to need, when.
So this past week, I knew I'd need sprouted lentils for 'chicken fingers', and I knew from the chart that these take 8 hours of soaking and 3 days to sprout...which seems insane *just* to apply it to a recipe, (believe me that is a duelling voice in my head that I'm trying to appease, telling it to "hush, I'm trying something new here...")

What's happening is that the more I do this, the less crazy it becomes as I develop a routine. And the pride and excellent meals that come from this go a long way in staying raw. Plus, in just a short week, my pudge is fading!!


So lesseee..... by soaking and sprouting some lentils on a Wed, we had chicken fingers on Sat. By soaking some nuts overnight on a Thursday, we enjoyed delicious pizza on a Friday. (What the hell do nuts have to do with pizza??) By starting dinner at breakfast in the dehydrator, we were able to feast on carrot-pecan burgers on Thurs. Oh, and by soaking dates for an hour, I've inhaled the best carrot cake ever.


I've never planned my meals, which has maybe contributed to the fact that I ate anything, willy nilly.


It is already getting easier. I'm just assuming that I'll need nuts and seeds and soaked sundried tomatoes and dates, and keep a stock in the fridge. I'm just assuming that pizza will be on the menu again shortly, so I'm freezing some crust that made itself over night in the dehydrator.
It's all starting to make sense, and I'm really enjoying the prep. I feel like the shoe dropped. I feel like I get it now.

There are days where it's going to be all about the simple. Grab a salad (which I grab on the other days too) an extra smoothie, some fruit, a 'sandwich'... but the days I want 'winter food', I no longer feel overwhelmed.

When I used to look at recipes that called for sprouted or soaked anything, I'd roll my eyes and flip the page, and the recipe never saw the light of day. But you know what? That time is going to go by anyway, tomorrow's dinner always comes, and it's a real delight to be prepared for it and make that recipe after all.

Yeehaaa!

Preparation

Wow, it sure is all about preparation.

Being raw, hungry, and ill-prepared is a bad mix!


Who doesn't want to just 'throw somethin' down there' at the end of the day.

Rootin' through the fridge and seeing only vegetables can be a let-down and a major frustration.

I'm really learning that preparation is key to staying raw, especially in winter.

Like most humans, I've had to learn from my mistakes...which, within the raw context look like cooked soup almost nightly... the kind I have no control over...the kind I didn't personally make. Maybe it's loaded with sugar?? No one at the Capers grocery store gives a flying fart if I'm raw, so I can't trust that... but I have been.

And guess what I've been noticing...? Pudge around the waist. Very slight, but very definite growing 'muffin top' spillage over the jeans. Nice. Well forget it. T'ain't happenin'. Not when it's so easily adjustable. Little tweak on the soups and we're back.

That's the beauty of eating simply...you know where the problem is if one arises... none of this SAD food diet where you don't even know where to start cutting back.

ANYWAY... So preparation.

I recently received Alissa Cohen's 'Living on Live Food' book in the mail. It's been what I've been waiting for, and didn't even know it. In it, there is a soaking/sprouting chart that finally answers to all that confusion.

This goes such a long way. It's been a whole segment of 'raw' that I've just mostly avoided, due to lack of 'the big picture'. For instance, I didn't know that not everything sprouted, but that it all had to be soaked. Who knows that stuff when you're raised on bagged smoked meat and Captain Hiliner fish sticks?


I've taken to sitting with the book and planning what I'm going to need, when.
So this past week, I knew I'd need sprouted lentils for 'chicken fingers', and I knew from the chart that these take 8 hours of soaking and 3 days to sprout...which seems insane *just* to apply it to a recipe, (believe me that is a duelling voice in my head that I'm trying to appease, telling it to "hush, I'm trying something new here...")

What's happening is that the more I do this, the less crazy it becomes as I develop a routine. And the pride and excellent meals that come from this go a long way in staying raw. Plus, in just a short week, my pudge is fading!!


So lesseee..... by soaking and sprouting some lentils on a Wed, we had chicken fingers on Sat. By soaking some nuts overnight on a Thursday, we enjoyed delicious pizza on a Friday. (What the hell do nuts have to do with pizza??) By starting dinner at breakfast in the dehydrator, we were able to feast on carrot-pecan burgers on Thurs. Oh, and by soaking dates for an hour, I've inhaled the best carrot cake ever.


I've never planned my meals, which has maybe contributed to the fact that I ate anything, willy nilly.


It is already getting easier. I'm just assuming that I'll need nuts and seeds and soaked sundried tomatoes and dates, and keep a stock in the fridge. I'm just assuming that pizza will be on the menu again shortly, so I'm freezing some crust that made itself over night in the dehydrator.
It's all starting to make sense, and I'm really enjoying the prep. I feel like the shoe dropped. I feel like I get it now.

There are days where it's going to be all about the simple. Grab a salad (which I grab on the other days too) an extra smoothie, some fruit, a 'sandwich'... but the days I want 'winter food', I no longer feel overwhelmed.

When I used to look at recipes that called for sprouted or soaked anything, I'd roll my eyes and flip the page, and the recipe never saw the light of day. But you know what? That time is going to go by anyway, tomorrow's dinner always comes, and it's a real delight to be prepared for it and make that recipe after all.

Yeehaaa!

Yay! Pizza!

OMG this was good!!

This is from Alissa Cohen's 'Living on Live Foods' book and it is simply wonderful!!



That photo is straight off my kitchen counter...side note: the crappy counter that will be replaced next weekend...ohyeahbaby...anyway... I had to slap Steve's hand away so I could take a this picture before it was all gone! :)

EL-YUMMO!! (and good fer ya...the ol' nutritious AND delicious...)

Took some planning...gotta soak your nuts... WHY is this funny forever?? I'm 44, for gawdsake... anyway...unless I want the thing ready for a midnight snack...I have to time it properly in the dehydrator, takes like, 100 hours or something (kidding. sorta.) It's a 'treat' food that's for sure. Although... with a routine and some pre-made (by me, I just mean ahead of time) frozen crusts, it would be nuthin' to whip up.

Blend the crust, the cheese, and the marinara sauce separately in the food processor.

The crust is:

2 c ground flaxseeds
1/2 onion
2 celery stalks
1 carrot
1 large tomato
1 large cloves garlic
1 t salt
1/2 c water

smooth crust onto teflex sheets (it made 2 medium round pizzas) and dehydrate at 105 degrees for 2 hours, then flip off the sheet and onto mesh...then dehydrate another 2 hours. When it's time to put the toppings on, flip it over to its original side, add toppings, then go shopping or something because it's in there for the next 8 or 10 hours. I took mine out after 8 and it was great, but for a firmer crust, go for 10.

the 'creamy cheddar cheese' is:

1/2 c pine nuts
1/2 c mac nuts
1/2 c sunflower seeds
1 1/2 c red bell pepper
1/2 peeled lemon
2 cloves garlic
1 tbs braggs liquid aminos (which I replaced with a squirt of braggs all purpose, but you can also use rock salt to taste)


the 'marinara sauce is:

2 1/2 c tomatoes
10-12 sundried tomatoes, soaked an hour or so
3 dates, pitted and soaked an hour or so
1\4 c olive oil
4 cloves garlic
2 tbs parsely (opt)
1/8 t cayenne
1 t rock salt/sea salt

As for the toppings, anything you love on pizza. I used mushrooms, red onion, green pepper, tomato, avocado, and pineapple.

It's one of those things you make when you really feel like 'cooking'. I found my groove and just had a great time :)

Anyway, the prep involves soaking your pine nuts, macs, and sunflower seeds the 'overnight' before, and your dates and sundrieds an hour before throwing them into the recipe. So approach this recipe with soggy nuts (baaaahahaha) and plan an hour of soaking, then 8 -10 hours of 'hamper time'... this is what I call stuff in the dehydrator...no different than clothes in the hamper...just toss 'em in and go about your day.

Then plan a good 1/2 hour of "OMG!!!" Cause it's THAT good :)

I'm sure you think I'm crazy, cause it really reads like a ton of work, but it's mostly timing! Sure was worth it, it was divine!!!

Yay! Pizza!

OMG this was good!!

This is from Alissa Cohen's 'Living on Live Foods' book and it is simply wonderful!!



That photo is straight off my kitchen counter...side note: the crappy counter that will be replaced next weekend...ohyeahbaby...anyway... I had to slap Steve's hand away so I could take a this picture before it was all gone! :)

EL-YUMMO!! (and good fer ya...the ol' nutritious AND delicious...)

Took some planning...gotta soak your nuts... WHY is this funny forever?? I'm 44, for gawdsake... anyway...unless I want the thing ready for a midnight snack...I have to time it properly in the dehydrator, takes like, 100 hours or something (kidding. sorta.) It's a 'treat' food that's for sure. Although... with a routine and some pre-made (by me, I just mean ahead of time) frozen crusts, it would be nuthin' to whip up.

Blend the crust, the cheese, and the marinara sauce separately in the food processor.

The crust is:

2 c ground flaxseeds
1/2 onion
2 celery stalks
1 carrot
1 large tomato
1 large cloves garlic
1 t salt
1/2 c water

smooth crust onto teflex sheets (it made 2 medium round pizzas) and dehydrate at 105 degrees for 2 hours, then flip off the sheet and onto mesh...then dehydrate another 2 hours. When it's time to put the toppings on, flip it over to its original side, add toppings, then go shopping or something because it's in there for the next 8 or 10 hours. I took mine out after 8 and it was great, but for a firmer crust, go for 10.

the 'creamy cheddar cheese' is:

1/2 c pine nuts
1/2 c mac nuts
1/2 c sunflower seeds
1 1/2 c red bell pepper
1/2 peeled lemon
2 cloves garlic
1 tbs braggs liquid aminos (which I replaced with a squirt of braggs all purpose, but you can also use rock salt to taste)


the 'marinara sauce is:

2 1/2 c tomatoes
10-12 sundried tomatoes, soaked an hour or so
3 dates, pitted and soaked an hour or so
1\4 c olive oil
4 cloves garlic
2 tbs parsely (opt)
1/8 t cayenne
1 t rock salt/sea salt

As for the toppings, anything you love on pizza. I used mushrooms, red onion, green pepper, tomato, avocado, and pineapple.

It's one of those things you make when you really feel like 'cooking'. I found my groove and just had a great time :)

Anyway, the prep involves soaking your pine nuts, macs, and sunflower seeds the 'overnight' before, and your dates and sundrieds an hour before throwing them into the recipe. So approach this recipe with soggy nuts (baaaahahaha) and plan an hour of soaking, then 8 -10 hours of 'hamper time'... this is what I call stuff in the dehydrator...no different than clothes in the hamper...just toss 'em in and go about your day.

Then plan a good 1/2 hour of "OMG!!!" Cause it's THAT good :)

I'm sure you think I'm crazy, cause it really reads like a ton of work, but it's mostly timing! Sure was worth it, it was divine!!!

Where's Rawldo?

Here I am.

I had an art show to prepare for and it sucked up all my time. Now the art is up at the venue for the month and other than painting to replace what I sold, my time is loosening up. YAY!!

During all this paint marathon (I have 22 new pieces; 40 in the show) I managed to eat well. Being winter, I talked myself into hot soup down at the grocery store salad bar more often than I shoulda, and twice I ordered Indian. Mmmmm but blech too, ya know?

Still loadin' up on green smoothies in the morning, exept for the week my kitchen was too dirty to bother. It was the last thing I wanted to do: stop my work and do dishes, so I let them slide until I started feeling 'less than my best'. No smoothies equals no maca and no maca equals no funna. haha not just sex but my chilled out, balanced feeling goes, too, and I can't. have. that. So one day in all this, it hit me, 'Why is health the first thing to go??' Why is it the first thing to disregard? Shouldn't it be the temple at which I worship? The place from which all else is able to spring? Human nature, I guess, to say, "Yeah yeah yeah, I'm busy."

Not bad though, still ate fruit in one form or another in the mornings, still ate salad most days. I guess maybe it's just that I didn't 'focus' on food. Maybe that's a good thing.

Since the show is up though, I am reinvigorated about raw and we just bought a little Biosta Sprouter. Lentils in there with tails as we speak. Quite exciting, actually. Life in my kitchen again. My clean kitchen.

Life is good.

Where's Rawldo?

Here I am.

I had an art show to prepare for and it sucked up all my time. Now the art is up at the venue for the month and other than painting to replace what I sold, my time is loosening up. YAY!!

During all this paint marathon (I have 22 new pieces; 40 in the show) I managed to eat well. Being winter, I talked myself into hot soup down at the grocery store salad bar more often than I shoulda, and twice I ordered Indian. Mmmmm but blech too, ya know?

Still loadin' up on green smoothies in the morning, exept for the week my kitchen was too dirty to bother. It was the last thing I wanted to do: stop my work and do dishes, so I let them slide until I started feeling 'less than my best'. No smoothies equals no maca and no maca equals no funna. haha not just sex but my chilled out, balanced feeling goes, too, and I can't. have. that. So one day in all this, it hit me, 'Why is health the first thing to go??' Why is it the first thing to disregard? Shouldn't it be the temple at which I worship? The place from which all else is able to spring? Human nature, I guess, to say, "Yeah yeah yeah, I'm busy."

Not bad though, still ate fruit in one form or another in the mornings, still ate salad most days. I guess maybe it's just that I didn't 'focus' on food. Maybe that's a good thing.

Since the show is up though, I am reinvigorated about raw and we just bought a little Biosta Sprouter. Lentils in there with tails as we speak. Quite exciting, actually. Life in my kitchen again. My clean kitchen.

Life is good.