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| "There is more to life than increasing its speed."
~ Gandhi
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Breaking News!
There are two online programs offered simultaneously this month.
1. RAW 21 (starts September 10) is a three-week introduction to raw food designed to help you think
in new ways.
2. UNPLUG & RECHARGE (starts September 14) is a ten-day detoxification program. Essentially, it's a guided juice fast.
Both RAW 21 and UNPLUG & RECHARGE incorporate daily lessons or modules, which include some optional assignments. Both will provide you with recipes and tons of valuable information. If you're on the fence about which program might be right for you email info@fork-road.com and we'll help you make a good decision. To sign up for either program, visit the Des Moines Raw Food MeetUp Group website. |
| 7 Tips for a Healthier Lunch Hour |  Taking your own lunch to work or schoolis one of the simplest ways to trim both your budget and your waistline. Meals prepared at home are usually healthier than foods at restaurants because you are in charge of ingredients and portions. But for many people, the biggest barrier to packing a healthy mid-day meal seems to be the planning. Most of usdespite our good intentionsend up racing around in the morning and making a lunch in addition to the a.m. routine seems daunting. So along with the pointers and ideas we've put together for you here, our best suggestion is to make your lunch ahead of time; for most people this means the night before. That way all you have to do is remember to grab your entree and go. Need some help coming up with what to put in that brown bag? Try these ideas...and send us your own at info@fork-road.com!
- Ditch the bread. Wrap your regular sandwich fixings in collard greens or romaine leaves, or stuff into mushroom caps or a bell pepper. You'll get more nutrients and consume fewer calories.
- Break out the blender. Smoothies make quick and nutritious options, but if you're in the mood for something savory, blend a combination of vegetables to make a satisfying soup.
- Share your fare. Pick a like-minded colleague and work out a plan to pack lunch for each other on alternate days or weeks. A little friendly competition will keep the offerings lively!
- Dip in. Think "party platter" and make your own dip, dressing or sauce to pair with a variety of healthy crudités. If you're pressed for time buy store-made hummus, guacamole or salsa.
- Salivate over a salad. Salads don't have to be boring lettuce-based concoctions. With a variety of in-season veggies, they can even be lettuce-free! Ancient grains such as quinoa make a great salad base as well.
- Contain yourself. If the brown bag you've been toting makes lunch seem dull, check out the array of options available. Divided totes, stainless steel bento boxes, salad kits (complete with shakers and flatware)... even retro-style lunch pails can make the noon hour seem a little, well, fresher!
If you find yourself dining out during your lunch break, don't be afraid to tailor your order. For tips to eating in social situations, read the idea-packed primer here. Opting for a salad may sound healthy, but many entree salads are topped with not-so-healthy extras. Ask to hold the cheese and croutons. Order dressing on the side (or better yet, bring your own from home). At a Mexican restaurant use fresh pico de gallo or guacamole as a salad topping. Choose a sushi restaurant if one is nearby, but avoid the tempura style dishes, and request gluten-free soy sauce (it's usually made with organic soybeans).
Finally, change your perspective. Think of your lunch break as an opportunity to refuel, not merely as a time to consume food. That means if you're not actually hungry, don't eat. Instead, go for a walk, run an errand, meditate, stretch or do a little chair yoga. |
| Calendar | | We are continually adding new classes, workshops and talks to the schedule. Go to our website calendar
for the latest additions and more details.
SEPTEMBER
RAW 21: a 3-week challenge 
Monday, September 10
If you want to "test drive" the raw vegan lifestyle in a guided way, this program is for you. In RAW 21 you will be steered toward new ways to view and interact with food through a daily lesson or "module." The RAW 21 program is not a "kit" where you just follow the steps and we hand you a menu of foods you must eat. You will learn new ways to view and interact with food through the daily emails.
Unplug & Recharge: a 10-day detox  Friday, September 14
Time to feel like a whole new you. Join us for a revitalizing and refreshing body and mind detox. There are two versions of the online Unplug & Recharge program. Choose the level of cleansing that feels right for you.
Optional Unplug & Recharge Orientation Monday, September 10, 5:30 p.m. - 6:30 p.m. Smokey Row Café 1910 Cottage Grove, Des Moines
Dry It, You'll Like It: Dehydrating 101 Saturday, September 29, 9:30 a.m. - 12 p.m. Bolton & Hay 2701 Delaware Avenue, Des Moines
Dehydrating is a great way to preserve food for future use, and it's an easy way to keep tasty snacks on hand. We'll also go over how to buy and use equipment, where to find ingredients and how to store your dehydrated food for maximum shelf life.
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Recipes
We're giving you two fast, easy lunch-type recipes this month...drop us a note and tell us what you think! | FAST AVOCADO LUNCH 
Yield: 2 servings
INGREDIENTS
2 ripe avocados
1 teaspoon agave or maple sugar crystals
1 teaspoon chili powder
1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil
juice of two limes
2 tablespoons cilantro, minced
Halve avocados and remove pits. Put lime juice into small bowl and mix with agave, chili powder and salt. Add extra virgin olive oil in a slow stream while mixing. Pour dressing into the cavities of avocados. Garnish with cilantro.
VERY BASIC COLE SLAW
Yield: 2 servings
Equipment: Food processor with grating or shredding blade
SLAW
1/2 head cabbage, shredded
2-3 carrots, shredded
DRESSING
1/2 cup Vegenaise® (egg free mayonnaise)
2 teaspoons apple cider vinegar or lemon juice
1/4 teaspoon unrefined salt
1/4 teaspoon cinnamon
Whisk dressing ingredients and toss with grated vegetables. Allow to sit an hour before serving.
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 Sheree Clark is a holistic health and nutrition counselor. Through her private practice called Fork in the Road, Sheree helps empower individuals, families and corporate groups to get the most out of life by improving their health. She offers lectures, classes, hands-on workshops, coaching and consultations in Iowa and nationwide. She is a graduate of Living Light Culinary Institute and the Institute for Integrative Nutrition. An inspiring author, presenter, teacher, motivator and raw vegan chef, Sheree has written and presented on topics ranging from raw food 101 to overcoming career burnout.
Find Sheree online
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