|
|
|
Transitioning into Summer
|
Hello from the Middle East!
I have spent the last five weeks traveling through Scandinavia and the Balkans. Last week we were in Jordan, and now we are at our final stop in Palestine. The seasons changed quickly for us. In Denmark, spring was just blooming. Sometimes, it felt like it could snow and we always needed heavy sweaters. Now, just one month later I am enjoying blazing sun and temperatures approaching 100 degrees.
 | | Our daily market here in Bethlehem |
The change in seasons and temperature directly affects my eating habits. What about you? As we make our way into summer, our bodies naturally begin to crave different foods. Here in the Jordan Valley, I find myself eating tons of seasonal fruit. The variety here is incredible: many types of melons, figs, several types of apricots, grapes, cherries, peaches, bananas and mulberries. I am not craving the heavy granolas and nut cheeses I would be eating during the Spring at home. Even my interest in plants changes with the seasons. Because it is near 100 degrees outside, I reach more for whole fruits and vegetables for breakfast and dinner instead of complicated salads. This is completely normal and I embrace the change! Our bodies tell us to eat water-dense, hydrating foods as it gets warmer. This summer, I challenge and encourage you to listen to your body. Eat food that you crave rather than what is 'normal' for a certain meal. Breakfast doesn't have to be sweet and dinner not always savory. When you're eating seasonally, you will continue to be fulfilled nutritionally and tastefully. What do you normally eat during the summer? How, if at all, do you change the way you prepare your meals? Take notice of these seasonal changes and you will be amazed at how adaptable your body is. Enjoy seasonal flavors by letting nature play its role. We do hope you enjoy this newsletter. In the artless below, we tackle raw food myths and truths, plus offer you one of our favorite recipes: granola. If you would like to know more about my summer travels, you can check out the blog here. Cheers! --Heather |
|
- Myth: Eating a raw food diet is too expensive.
Truth: On a raw food diet, you won't be eating the meal, dairy and packed foods that are the most expensive items in the supermarket. And, you will likely prepare your food more often, which is a lot cheaper than eating out. A raw food diet does not need to be expensive. Just like with most food, buying in bulk is often cheaper. Dehydrating, freezing and fermenting produce from your garden or a friend's will also save you money from tossing spoiled produce. Focus on "regular" super foods like greens and fruit, rather than exotic powders and potions and you will see your bills stay low. In comparison to a steak dinner, a raw meal is much more affordable and more nutrient-rich.
2. Myth: You can only eat cold fruits and vegetables.
Truth: Soups can be warmed on the stove and food straight out of the dehydrator is hot! There is much more to raw food than plain fruits and vegetables; you can make raw breads, crackers, desserts and even cheeses. With the addition of nuts, seeds and oils, the potential of raw food is only limited to your imagination. 3. Myth: You need too much special equipment. Truth: While a dehydrator and high speed blender allow for more speed and creativity, they are not essential. Green juices and smoothies can be made in ordinary blenders. Fermented foods only require jars and a cool, dark place. Your go-to kitchen tool will be a sharp knife, and even that does not need to be expensive. 4. Myth: It's best to go 100% raw or not at all. Truth: This is not true at all! The easiest thing you can do, even if you change nothing else about your diet, is drink a quart of green smoothie a day. Incorporating even one raw meal a day can add a ton of nutrients to your body. As you get more comfortable with raw food, you will find what raw percentage works best for you. A 100% raw diet is a great detox method, but aim for what is realistic and sustainable over the long term. 5. Myth: Won't I become deficient in calcium? Iron and protein? Truth: Dark, leafy greens are extremely high in iron, calcium and protein. Kale, broccoli, spinach and sprouts are just a few nutrient-dense foods commonly found in the raw food diet. Nuts and seeds also contain healthy fats, calcium and vitamins. The only supplement you need to take is B12.
Bon appetite! -- The Raw Bay Area team
|
|
|
|
|
Upcoming Classes 15-Cleanse and Fat Blast July 1 - 15 $95 basic tuition Additional discounts for those outside the Bay Area or if you sign up with a friend. Summer is the perfect time to slim down and get rid of toxins stored in your body. This program will: - remove toxins from your body - help you eat delicious super foods rich with health building properties - reset your tastebuds - increase your strength and flexibility - place yourself on a new path to wellness The program is led by me and is based on Ani Phyo's 15 Day Fast Blast. The Program includes: - 2 in-person classes - two 30-min conference calls to reflect and get inspired - class materials - a success partners from the group - unlimited access to the 15-day cleanse web group. You will be able to post questions, share experience and check out the before/after pictures. This cleanse will teach you the foundational aspects of raw food and incorporate Iyengar Yoga. If you're tired and busy, this program is for you. If you are curious about raw food and want to learn the basics, this program is for you. 15-days eating raw foods and practicing yoga will help you blast off excess fat, feel better, reshape your body, and look younger. COMPLETE DETAILS AND REGISTRATION HERE *******************************************************************
Dehydration Basics 
July 18, 2012 6:00 pm - 8:30 pm
Heather's House
Oakland/Fruitvale
Address upon registration
$35-65 sliding scale, plus $10 supply fee to bring on day of class
Learn the ancient art of dehydration and low temperature baking. In this class you will learn about equipment and tools, dehydration methods for fruits and vegetables & uses for dehydrated foods. We will then go beyond the basics of simple dehydrating and learn fantastic recipes for leathers, chips, crackers, cookies & bruschettas. Say good-bye to gluten, additives, fillers and refined sugars and hello to foods from the garden that are packed with antioxidants, vitamins, minerals and the "good" fats, to protect you from disease all year long - even when items aren't in season. This class is taught in partnership with the Institute for Urban Homesteading.
Menu: Garlic Powder, Sundried Tomatoes, Fruit Leather, Kale Chips, Mediterranean Almond Bread, Tomato Bruschetta, Pizza Flax Cracker, Chocolate Chip Cookies
*************************************************************
Focus on Fermentation Intensive
July 28, 2012 10:00 am - 1:00 pm
Whole Foods in Cupertino
20955 Stevens Creek Blvd
$65 per person
Learn the ancient art of fermentation! Fermented foods can boost your immune system, aid your digestion and increase your vitality. They are surprisingly simple to make - and not nearly as stinky as you might think. This class will introduce you to the basics of fermentation including: dairy free cheese and yogurts, and vegetables such as sauerkraut and carrot spears. You will also learn to make fun drinks like kombucha and vegan kefir.
The class includes breakfast, lunch, many samples and 30+ page handout packet.
In this Intensive you will learn:
* What are probiotics and healthy bacteria
* Why fermented foods are a critically important addition to a healthy lifestyle
* How to make a natural soda
* How to dice, mince, chiffonade and use knives with skill.
* How fermented foods can help you preserve your garden's bounty
* How simple it is to make your own vegan cheese and yogurt
* Uses for sauerkraut that will amaze you
THIS CLASS IS FILLING UP QUICKLY. EARLY REGISTRATION IS RECOMMENDED!
Other classes coming up: Mexican Fiesta August 11 at Cafe Gratitude in Berkeley
-----------------------------------------------
|
|
Granola
This is a great, easy granola recipe that doesn't require a dehydrator. It pairs perfectly with almond milk, kefir yogurt or simply seasonal fruit.
Makes 2 cups, 4 servings
- 1/2 cup almonds, soaked
- 1/2 cup sunflower seeds, soaked
- 1/2 cup walnuts, soaked
- 1/2 cup raisins
- Dash sea salt
- 1/2 tsp ground cinnamon
- Fresh fruit, to serve
- Almond milk, to serve
Place the almonds, sunflower seeds, walnuts, raisins, salt, and cinnamon in a food processor fitted with the S blade and process until coarsely chopped. Stored in a sealed container in the refrigerator, Granola will keep for 2 days. Serve with fresh fruits and Almond Milk.
|
|
|
|
|
