Ive been making a raw green energy soup in the mornings lately instead of my raw food smoothies.
This is the one I made this morning. You can alter the spices and seasonings to your liking.
In a blender or food processor, blend all of the ingredients except the Dulse, until smooth. Once this is blended well, add the Turmeric, Cayenne and Cumin and blend again. Pour into a large bowl and add Dulse pieces. I like using a vitamix so it comes out really smooth and creamy.
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Posts Tagged ‘raw food trainings’
Ive been making a raw green energy soup in the mornings lately instead of my raw food smoothies.
Meditation Teacher Training
Two of my closest friends who are now living in India, are offering a Teacher Training Meditation course. When I started meditating over 25 years ago, this is who I learned from.
This is an online, interactive course and you can read all of the details HERE
Marie-Lou is an amazing teacher and this course will change your life. If you do not want to teach, this course is still for you. Learn how to put meditation to work in your life or deepen your existing practice.
This course starts January 19th so Sign Up NOW!!
Also, the April Raw Food Training with ME is starting to fill, so call the office to sign up! 978-985-7217
For New Years Eve, I made some raw food to bring to a friends. The dessert was Raw Peppermint Brownies.
I adapted the brownie recipe from Raw Food for Everyone. Actually, the brownie part is still the same but I made a peppermint frosting instead of the chocolate sauce topping.
Brownies – Makes 20
2 cups pecans
2 cups walnuts
2 cups hazelnuts
4 cups cacao powder
4 cups pitted dates
1½ cups agave nectar
1. Put 1 cup pecans, walnuts, and hazelnuts in a food processor. Blend until finely ground. Remove the ground nuts and transfer to a bowl, then repeat with remaining nuts. Put the cacao powder into the food processor and pulse a few times to get rid of any lumps. Add the cacao to the ground nuts and stir to combine.
2. Put the agave and dates in a food processor (no need to wash it). Blend until a coarse paste forms. Remove to another bowl.
3. Put 1/3 of the nut mixture and 1/3 of the date mixture in a food processor (again, no need to wash it). Pulse for about 30 seconds until the mixture is crumbly and moist. Transfer a bowl. Repeat two more times. When are three batches are in the bowl, mix well.
4. Evenly spread the brownie batter into an 11-inch x 7-inch pan. You can cut the brownies immediately into large or small pieces, or cover and store at room temperature for 5 to 7 days
For the frosting:
1 cup coconut butter
1/2 cup coconut oil
2-3 drops of essential oil of peppermint or use a peppermint extract
I used a small blender to blend it all and melt it together. When this is nice and creamy, spread it over the top of the brownies. You can put it in the fridge to harden but then I left it out at room temperature and it was creamier.
I needed some gifts for Christmas eve and Christmas day and I didn’t feel like bringing my usual raw food desserts or raw food goodies so I made this brown sugar and vanilla scrub. SO easy and pretty! Posted this on Facebook and you all wanted to know how, so here is the recipe:
Sweet almond Oil (you can use other oils. Coconut I’m sure, but I would think it would harden, maybe that would work though)
Put the brown sugar in a bowl and add the oil. Mix well. Its usually about 1 cup of sugar to 1/4 or a 1/2 of oil. I’m sure you can find a to of recipes online. Just dont make it too oily. You want it to be grainy. Also, after sitting, the sugar soaks up the oil, so add a little less then you think.
Write out some labels.
Wrap some cloth around the lid.
Put some pretty paper around the outside and tie with some cloth.
I used tissue paper and some pieces of an old shirt.
I have a ton of stinging nettle growing all over my yard so Ive been making a lot of nettle tea. You can make sun tea or brew it like regular tea. Just make sure you wear gloves to pick it or it will sting! Nettle is one of my favorite herbs. You can read how amazing this plant is HERE and about it’s medicinal benefits.
Here are the steps to harvesting and brewing:
My sister, Stacie, is here from Florida to help me with my April Raw Food Certification class that starts Friday. Its 5 days of non-stop set up for the class but she is finally over at the retreat house prepping food with 4 other amazing raw food helpers today. Its always an incredible experience meeting the people who come to the class. I think the furthest person coming to this one is Seoyull from Korea! Its always a life shifting experience for them and for me. I’m ready to be in the bubble of bliss that is created from each class! Ill be tweeting pictures throughout the weekend so make sure you follow me on twitter!
Stacie made these incredible plantains yesterday for us that are so easy to make and really unique. Just make sure you use really ripe plantains or they won’t taste good at all:
A couple of VERY RIPE plantains
Melted coconut oil
Pinch of sea salt
Slice the plantains into bit size pieces like you would a banana.Pour some melted coconut oil over the plantains. Use enough melted coconut oil to coat the plantains. Mix them around in the coconut oil and then sprinkle a large amount of cinnamon, curry and sea salt on them to coat them really well. They should look brownish-orange from the spices. Let sit and marinate for at least an hour. Enjoy!
I got back from Richmond Virginia yesterday morning. I was there to take a 4 day Phoenix Rising Yoga Therapy Training. I almost didn’t make it past Thursday night before I even started the class. I definitely went with the intention of processing some stuff about the last 2 years and all that’s happened and also to shift my perception on some issues that I’ve been dealing with, like a low level anxiety that seems to always be under the surface.
It’s been many years since I’ve actually been a student. It felt important for me to start doing that again as its something I used to do regularly. I had to put my ego aside and be fully present as just me. Well, I didn’t have to be, but I wanted to be, otherwise, what was the point of going. It took a day or so to just settle into that. It seemed the theme for me was to just BE. It was amazing how many times I went back and forth from hating the class, to loving it, to looking up early flights to come back sooner, to thinking about taking the next level of training.
I’ve been working on my spiritual growth for 25 + years now and its always an interesting process of peeling back the layers. Although I teach this stuff, it’s not so easy when it’s me having to do it. Depending on where I’m at and what’s coming up, it can also be challenging at times for sure. On the surface this training was very subtle. Having done years of intensive process work, I figured having someone put me into a yoga posture and ask “what’s happening now” would be a piece of cake. I thought it would be easy for me to explore my feelings around what was happening now for me. However, I didn’t think that this one little sentence, asked over and over again, along with lots of silence and absolutely no feedback or emotion from my partner would spur some major realizations for me. In fact, the lack of verbal communication from my partners that we were paired up with was actually irritating to me at first. Why wasn’t she at least giving me an “oh yes, I see” or a “wow, that’s interesting, what else is going on for you” or at the very least, a head tilt with a twinge of a smile reassuring me that she understood what I was saying. But I got nothing. Welcome to Phoenix Rising Yoga Therapy. The most irritating thing at the time was the “what’s happening now” line. I was just trying to ‘be’ with myself and my feelings. Some of what I realized was that I wasn’t really feeling much of “what was happening now”. I seemed to be numb to some deeper feelings and seemed to want to rush through many of the emotions, which, in the past, have always been easy for me to connect with.
I’m still not sure about all that has transpired in the last week. I’m letting it simmer for a few days. Small and large realizations are still bubbling up. There were many aspects of this trip that lent itself to some major growth for me this week. Although I’ve traveled alone since Dennis’s passing, it’s always been to see family or friends and I’ve stayed with other people. Being in a hotel alone, for days, for the first time since Dennis passed was an uncomfortable feeling since we used to travel together all the time. Other parts of this trip threw me out of my comfort zone in many ways.
A big realization I had came late in the day on the last day of class. I realized that I don’t like to be uncomfortable. At all. I know that doesn’t sound like a huge break-though. I mean, who likes to be uncomfortable? But for me, it was huge. I mean, I’ve spent years crying and processing out angers and fears and getting in touch with those emotions that aren’t fun to feel. Even now, I’m so quick to want to feel the depths of my feelings at all cost. I have no problem allowing the feelings of pain, hurt, sadness etc… to bubble up and be dealt with. But, I realized it’s to be able to ‘get it out’ quickly so I can be rid of it. I’ve always thought that was one of my stronger qualities, that I can feel deeply, see what it really is and move through it. But I touched a part of myself that also cannot, for any length of time, just SIT and BE with the feelings so that it may show me other things and lead me even deeper into the parts of myself that I may not want to know.
I came home feeling quite and introspective. I don’t feel like I need to talk as much as I usually do. Somehow I feel lighter but more grounded. I feel more connected again, and this is what I was needing. My morning meditations feel deeper and more real. I feel balanced and more peaceful. And amazingly, that low level anxiety seems to be gone.
So my time in Richmond, although a rollercoaster ride, seemed to be just what the doctor ordered Even through the resistance, doubts and mental gymnastics my mind was engaged in for most of those 4 days.
So for those of you following me on twitter and wondering why every other tweet was a love hate relationship with those 4 days, here is the longer explanation!
I also love coming home after any kind of traveling. It always makes me appreciate what I have and gives me a new perspective on my life. Something I desperately needed.
Oh and I almost forgot, the place I felt most at home all week, Ellwood Thompsons! Its like a mini whole foods. I spend my mornings getting juice and smoothies there and amazing salads for lunch. They had kale salad, raw broccoli salad, raw slaws and lots of raw snacks so it was my saving grace when I felt out of my comfort zone at times. I’m such a foodie that the health food store was so exciting for me, ha! I could have spend hours there.
I’m thinking of spending some of the summer in Vermont to take another Phoenix Rising Training….or do I just want to lay on the beach…. Hmmm, panic zone or comfort zone… I think I’ll have to let this settle for a day or two….
Raw Chocolate Bark
I have been making this constantly. Its so easy and its so unbelievably good!
Its a basic chocolate recipe with added hemp seeds, chia, dried fruit and nuts. You can add whatever you like to it. Mix and match and experiment with different fruits, nuts, almond butter, shredded coconut and superfoods. You can even add flavors like vanilla beans and essential oils like peppermint, orange, etc… The cinnamon batch I made was the best so far.
Just use about equal parts raw cacao powder and melted coconut oil. Mix together (I use a hand mixer) and add a good amount of sweetener to taste (agave, honey, coconut syrup…) Just keep tasting until it’s not bitter and it is to your liking. I also add a couple of T of melted cacao butter but its fine if you don’t have any. Mix this well until there are no lumps and it’s smooth. It will be a chocolate sauce consistency. Next, add in your additions. For the picture above I added:
Chopped dried figs
Chopped dried apricots
Chia seeds (I love these in chocolate. It makes it takes like a nestles crunch)
Crushed and whole walnuts
Lots of Cinnamon
A little Himalayan sea salt
Mix this all together by hand. Then spread it out onto a parchment paper lined cookie sheet and place in the freezer for an hour. It doesn’t take long for this to freeze. Don’t make this too thin but not so thick that you cant break into it when you bite it.