Saturday, November 19, 2011

Mountain View and Raw Collard Greens

Look at my views

Enjoying the beauty of the North Carolina mountains once again and it feels wonderful! Traveling is easy, if you eat raw, with just a little bit of planning. Of course packing the blender is essential so green smoothies can be enjoyed every morning.
 Stocking up on fresh produce once you reach your destination is a must. I knew that this trip was going to include Storm's fantastic recipe for raw vegan collards so I made sure that I printed out the recipe. The thought of heading for the hills of North Carolina made this recipe so relevent!!! I found the most amazing organic collard greens at the local grocery store (thinking-- how could I not!!) and also some Heirloom tomatoes; not to mention sweet white onions, so well known in the South. A little pre-planning (soaking and grinding my cashews into flour at home) made this a snap to put together once we reached our destination. I enjoyed this amazing raw recipe for lunch and dinner on two different days.
Check out Storm's recipe here.
I skipped his step of letting the greens sit in the sun and instead ate my greens in the sun :)
I watched our oldest two build a fire and ate my raw greens sitting on the brown grassy hill as the younger three rolled around in the leaves; it was pure bliss.

+JMJ+ Today I am grateful for a stupendous view on top of the Blue Ridge Mountains.

Saturday, November 12, 2011

My 2011 Garden and a Recipe

The garden went in pretty easily this fall and I am hoping I can harvest some great produce. My neighbor was sweet enough to give me 4 cucumber plants (love yah!) that he started from seed. Unfortunately one of them did not survive a tropical downpour that we had a few weeks back. But the remaining three look just fine.
I also planted some marigolds as a border, they remind me of my Grandma and Grandpa that are no longer with us--memories flood back each time I look at the beautiful flowers--you'll see those down below in the updated pics.

I decided to plant the majority of the garden from seed. As you can see, the plants planted are tomato and peppers. And as I said the cucumbers against the fence were grown from seed, thanks Bubba!!!
In the front row I planted seeds for Chinese Cabbage;  the second row is all Romaine; the third row is Collards; the fourth row is Kale.

One of my cutie pies is in the backround modeling our banana trees. We have 3 hands on the trees right now!! That has never happened before, usually we only have one growing at a time. I hope these ripen nicely because we love these small sweet organic bananas!!

This year I once again am growing potted plants up on our second story deck. I will be growing tomato, aloe and a full herb garden as well as micro greens and some lettuce.
So far I have the aloe and tomato planted.

Now let's look at how everything has grown over the past 20 days:

I forgot to mention that I am also growing a pineapple.

Here is a super easy recipe for Raw Cranberry Sauce. It takes about 3 minutes to make and is packed with fresh flavors. I will be having it as part of my Raw Thanksgiving Feast that we will be preparing early this year. I am making a turkey for our oldest son because he LOVES turkey. The rest of the menu is entirely plant based and a large portion of it will be raw so I can indulge also.
Here is the cranberry recipe:

Raw Cranberry Sauce
by Elizabeth @

1 large Florida navel orange
1 bag of fresh organic cranberries
1 organic red apple
2 T date fluff (paste)
fresh lemon juice
Using a food processor, process the cranberries into small pieces. Place into a mixing bowl. Next pulse the apple into small pieces, add that to the bowl. Lastly pulse the orange and mix with the apples and cranberries. Gently fold in the date fluff. Drizzle with some fresh lemon juice and gently stir. Chill.

+JMJ+ Today I am grateful for an unexpected gift from the hubby. Thanks sweetie!!

Sunday, November 6, 2011

Essential Fatty Acids

It is essential (for specific health issues) in our household that we get our EFA's in proper proportion every day. The easy way we achieve that is by loading up our morning green smoothies with them! Another way is to enjoy them in a luscious raw pudding!!
 I alternate and rotate and combine two or three of the following in our daily green smothie: Nutiva White Chia seeds, Nutiva Hemp Seeds, Organic Flax Seeds, raw pumpkin seeds, raw sunflower seeds or Hemp Oil.
Our goal is to get the perfect balance to reap their anti-inflammatory properties, this is essential for us.
The way that most Americans eat leads to an overabundance of Omega-6 fatty acids which actually promotes inflammation in the body. The good thing is we don't eat like standard Americans so there is not much concern that we will have too many 6's but I still need to pay close attention to our intake of Omega-3's. Plant-based eaters do not have a DIRECT source of EPA and DHA in their diets so it is important to realize that our bodies will have to convert ALA (an omega-3 fatty acid) into its two final acids, EPA and DHA.
It is all about ratio. We need a ratio of omega-6 to omega-3 of between 2:1 and 4:1. But what are the ALA or Adequate Intake levels for men and women to consume?
Men need 1.6 grams
Women need 1.1 grams
(You'll have to adjust for children)
Let's look at foods that have that perfect ratio of omega-6 to omega-3:
FLAXSEEDS (grind fresh before use)
Broken down into two groups you would have:
Some Foods high in omega-6 that we consume
raw pumpkin seeds
raw sunflower seeds
raw tahini
tofu (use limited and only organic)
**Other sources that we personally do not eat are: edamame and wheat germ.
Omega-3 Sources we consume
organic flax
organic raw walnuts
organic green leafy vegetables, raw and cooked
Nota Bene: In only 1 Tbsp of ground flaxseeds a person can obtain their daily ration of ALA--now that is easy!! Pop it into a smoothie, any recipe of yours or my pudding recipe below.

Raw Pudding Packed with EFA's
by Elizabeth @

1 organic avocado
3 small organic bananas (ripe with brown spots on skin!)
3 heaping T of raw carob powder (Foods Alive brand)
1 T raw mesquite (Foods Alive brand)
2 T Nutiva White Chia Seeds
1 T date fluff (see recipe here)
1 T Nutiva hempseeds to garnish
In a small food processor, process the first six ingredients until creamy smooth. Add a splash of water if needed to achieve desired consistency. Sprinkle the hempseeds on top. Enjoy!
Nota Bene: This pudding is VERY filling. It is loaded with fiber and the chia will keep you revved up and going strong for hours--Aztec Warrior food at its best.
+JMJ+ Today I am grateful that my newly planted garden survived the rain storms last week :)
Resource on EFA's: "The Complete Idiots Guide to Plant-Based Nutrition" by Julieanna Hever, M.S.,R.D.,C.P.T.

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