Raw Bay Area Newsletter March 2010
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| Upcoming Classes |
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tonight in San Francisco
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This month's
favorite links
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Go Bananas: Learn about the politics of this fruit that has changed our world.
Save our organicsMonsanto is at it again with GMO shenanigans. Please sign this petition.
Simply RawA community event in Oakland on March 21 for those who want to learn how to reverse diabetes through Raw Foods. Sugar: the bitter truthThis video by a leading endocrinologist clearly explains how sugar works in our body
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Smoothie of the Month
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Miner's Lettuce Miner's lettuce is a weed that thrives at this time of year. You can find it easily (and legally) in our regional parks and farmer's markets. California 49ers ate miner's lettuce for its Vitamin C and you can too! It goes well with any kind of fruit. Right now kiwis and oranges are in season locally, so they are a great place to start. Here is how to make a green smoothie.
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SIGN UP FOR A CLASS TODAY
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Click here for the March schedule
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A WEEKEND
GET AWAY?
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April 30 - May 2
in the Mendocino redwoods
Click here for all the details - and a video of last year's retreat
Sign up by March 15 for special discounts
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Greetings,As the weather warms, many of us are ready to shed our coats both physically and mentally. Are you interested in spring cleaning? Perhaps you want to clean your body, dust the cobwebs in your brain, or simply need something to do with the weeds in your garden? This newsletter will inspire and inform, offering five tips on eating healthy today, information about fermented foods, plenty of resources and a recipe. You will be ready to get started right away.
Buon Appetite,
 Heather Haxo Phillips Raw Food Chef & Instructor
510-334-8424 |
| What does "go raw" really mean? |
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  Embrace your health, not labels
Being a raw foodist can mean anything you like. 50%, 75% or more. It is a mistake to believe that in order to "go raw", you have to eat 100% raw. You can reap the health benefits of going raw by starting with five simple habits.
Eating raw vegan foods in their most unprocessed state gives us maximum nutrition, vitality and health. Yet, we live in a cooked food world. For most of us, 100% raw is not practical. You can be a successful raw foodist by eating mostly raw, most of the time.
I often see students apologetic and guilty about eating cooked foods. Forget the blame. Say good-bye to judgment! Labeling yourself isn't helpful. What matters is the quality of your food, the quality of your exercise, the quality of your thoughts and relationships in your life.
There are certain foods that I eat every day because I know that they boost my energy and keep my mind clear. No matter what else I may eat, I make sure to eat these too.
Focus on developing these five habits:
- Drink a green smoothie every day
- Eat chia every day. I prefer Mila.
- Replace your dairy products at home with homemade almond milks and nut-based cheeses
- Grow and eat your own sprouts
- Once a week, cut up several bunches of kale and have it ready for your salad, soups and smoothies
If you need tips and inspiration on how to bring more raw foods into your life with confidence, join me this Saturday for the Raw Food 101 intensive. You will learn all the every day recipes and skills to be successfully raw.
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Focus on Fermentation
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 Boost your immune system, reduce your allergies and inflammation with fermented foods
Cultured foods are part of our culture! Cultured foods are fermented foods. They contain beneficial bacteria, probiotics and perhaps even some Vitamin B12. Traditional cultures around the globe eat cultured foods - sauerkraut, yogurt, soy sauce, kimchi, miso and even pickles.
It is important to eat lots of fermented foods because we live in a world of anti-bacterial products, antibiotics and chlorinated water which kills all bacteria including the beneficial microorganisms that keep us healthy. We need bacteria in our gut to help digest our food well. We need bacteria to help us keep our immune system strong and fight off infections. If you go to the store, you will find thousands of bottles of vitamins and supplements that will supposedly cure what ails you. I believe that our food can often cure what ails us.I am a huge believer in fermented foods. Case in point: I bulked up on fermented foods before my 5-week trip to India last month, and I didn't get sick. Now really, who doesn't get sick at least once in India?Some people avoid making fermented foods because they think it is too hard. Not so! Yesterday I made a huge batch of sauerkraut in 18 minutes - I timed it. Other people avoid fermented foods because they are an acquired taste. Having a lot of different recipes will help you with this problem. Want to learn more? - Here are 8 reasons to eat fermented foods.
- Read Wild Fermentation by Sandor Katz.
- Try it yourself! Here is a recipe below.
- Learn from the experts! Next weekend - March 13 - I will host a fermentation class at my house. This is a fantastic opportunity for hands-on learning of seven different fermented foods.
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Sauerkraut 
Makes 3 cups, 12 servings
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1
head cabbage (red or green) shredded fine
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3/4
teaspoon sea salt
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3
tablespoons lemon juice
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1/4
cup minced fresh dill
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2
cloves garlic, crushed
Directions:
- Place the
cabbage and salt in a large mixing bowl and massage until the liquid
starts to release.
- Let the
cabbage rest for 10 minutes and massage it again. Repeat as often as
necessary until the cabbage is very juicy. Add the remaining ingredients.
- Pack the
mixture firmly into a large glass jar. Press the cabbage down until the
liquid rises above it approximately 1/8 inch. Screw the lid on the jar.
- Allow the
kraut to ferment in at room temperature 3 - 14
days. Refrigerate when it tastes good to you.
- Once the
kraut is ready, store it in an airtight glass jar in the refrigerator. It
will keep for several months.
This basic sauerkraut recipe is my all time favorite. Eat sauerkaut alone or as a condiment with a meal. My favorite method is to make superfood sushi rolls inspired from a recipe by Elaina Love. I lay out a sheet of nori seaweed and pile on top the following: fermented almond cheese or avocado, lots of sprouts, some shredded vegetables and/or greens, and lots of sauerkraut. I roll them up and voila - a fabulous rainy day lunch.
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