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Posts Tagged ‘raw food trainings’
Even on my raw food diet, I’m feeling like I need a cleanse…It’s actually been so long since I’ve don’t a juice fast, so Im starting one today. If you would like to cleanse with me, post a comment here on what you juice, recipe, etc.. maybe we’ll have a bunch of people doing an end of summer fast together!
8 carrots, 1 apple, piece of lemon, large chunk of ginger… yummy!
The september class is filling quickly! Please make sure you call the office to reserve your space.
Here is a video of Leah from the April training. Don’t miss this 4 day life-changer!
Call the office now to sign up for the September class at 978-985-7217 and visit rawteacher.com for more information.
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.
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.
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!