Tag Archives: Chronic fatigue syndrome

Hardy Raw Vegan Dish Option/ No- Meat Meatballs

Hold the Meat- Meatballs!

1 1/2 C raw organic walnuts

1/2 C dried  chanterelle mushrooms, re hydrated

1 1/2 t ground cumin

3/4 t ground coriander

1 T organic tamari (gluten free version)

1 t fresh lemon juice

1/4 t pink Himalayan salt

1/4 t olive oil

Recipe Directions

Take the mushrooms and place them in warm water for 1 hr before you will need them. I will change my water out a couple of times to keep them warm and to insure all dirt is off them. I prefer chanterelles or porcini mushrooms as they take on a more meaty texture and don’t have an overpowering flavor, but feel free to sub out for whatever is in season or available to you.

Holding a gorgeous bouquet of chanterelle mushrooms 🙂

Place walnuts, cumin, coriander and salt in food processor. Using the S blade, process to a chunky consistency.

Take mushrooms and cut them to a fine consistency and add the lemon juice and olive oil. Massage mixture into the mushrooms to further soften them up.

Add mushrooms to food processor with the walnut mixture. Blend until a dough like texture forms. Form into desired shapes and place onto mesh dehydrator trays.

Place dehydrator at 145 degrees for 35 minutes and then down to 105 for 6-8 hours. If you are in a time crunch this mixture is so tasty that you can crumble it to make a quick taco or wrap.

No dehydrator, no problem!

If you do not have a food dehydrator you can place the no meat meatballs on glass or ceramic. Turn the oven on the lowest setting and preheat to 170 degrees. At 170 degrees, shut the oven off and  place the meatballs in the oven for 20 min. Another option is to skip the warming process and use as a crumble.

*Recipe variations options

Place in your favorite wraps, spaghetti or use as a meat re-placer in a zucchini lasagna.

*Replacement for dietary or preference of tamari; coconut aminos, nama shoyu or braggs amino acids. Note, coconut aminos do leave a sweeter flavoring than the other above listed items.

Remember your health is your greatest investment of all!

Eat to live, you are worth it!

Advertisements

Explore Raw Vitality Retreat @ Mt. Hood

This was from our recent event at Mt Hood


The back drop of our view was this gorgeous golf course,

which was modeled after a famous course in Ireland.


The grounds at Resort at the Mountain were breathtaking.


 

 

Friday it snowed slightly then the sun came out and gave us this gorgeous day.

 

Here is just a portion of the clubhouse, which is where our event was held.

 

This was the view from our yoga room, which had floor to ceiling windows.

Does it get any better than this?

 

Friday’s Event Agenda

 

Chef Teri’s Raw Food Demo

The “Pub” room before my class started.

Starting my class on quick & easy snacks, no dehydrator needed!

🙂

 

Making Almond Blueberry Cookies

 

Almost ready

 

Having fun with the class

 

No, seriously almost ready,,,,

 

Ready!

A couple of my attendees enjoying the: “I can’t believe this is good for me blueberry cookies.”

 

Booths & Classes

Everyone setting up their booths.

 

Bibi taught the Yoga class both mornings, which I sadly had to miss due to kitchen time ;(.

 

As if that wasn’t enough, Bibi produces these yummy kale chips!

 

Andy’s juice bar was a big hit!

 

The lovely Dr. Chapman did  foot therapy.

 

The ladies getting set up.

 

Tashi Rana’s booth, she also spoke later on “The Why and How of Raw.”

 

Thomas Chavez greeting our guests and sharing his teachings on Body Electronics.

Speakers

Raw Food Chef Eric Christiansen and Owner of It’s Alive foods did a class on “How to Make Cultured & Living Foods.”

 

Eric has mastered the art of raw kraut!

 

Stephen Bailey, ND did a talk on “What You Need to Know About Juice Cleansing.”

 

Kendra Carpenter performed her class “Tuning Your Human Instrument With Sound Healing.”

 

Dave “The Raw Food Trucker” & Tresa BE Grace did a motivational talk on “Why Raw.”

 

The amazing Gabrielle and Thomas Chavez share their teachings of  the “Compass of Grace.”

Tashi Rana speaks about “The Why and How of Raw.”

 

Friday Night Dinner

Friday nights dinner was provided by the wonderful Chef Agnieszka Zoltowski.

I had a blast working with her!

 

Getting ready to plate.

 

Who needs flower power when you could have “Rosemary Power”?

 

Must be contagious?

Chef Agnieszka Zoltowski lovingly garnished John and I with Rosemary sprigs!

 

Sun Dried Tomato Tartlets

 

Tomato Tart, Fresh Greens Salad with Marinated Portobello.

 

Packed House!

 

During dinner we had the pleasure of hearing Kendra Carpenter & Co play while Jane Archer performed  belly dancing.

 

Saturday’s Lunch

Chef Shanti Moon, prep-ing away for the Indian feast she was serving.

 

Jeremy LOVES carrot prep! 🙂

 

Coconut Rice

 

Curry Slaw

 

Rylee lending a hand in the kitchen.

 

Starting to plate,

 

& Plate we did!

 

Always a good time in the kitchen!

 

Finished plate

 

In Closing

We had this amazing day

 

An emotional closing circle

 

and all left feeling a little Euphoric and fortunate to have been a part of such a special event.

 

I’d like to thank our hosts Gabrielle & Thomas Chavez and everyone else that made this event possible!


Beat the “Winter Blues” With This Quick & Easy Juice Drink

10 Minutes or less Raw Juice

What a great way to start your day or cure a case of the wintertime blues. If you are in a rainy climate as I am, you’ll especially enjoy this simple energy boosting drink!


5 to 7 Organic Carrots

I use veggie wash and a good brush, trimming off tops


Generous Handful of Parsley

Wash & trim stems


 

1/2 inch of Fresh Ginger Root

Use a spoon or veggie peeler to remove outer shell


4 Kale Stalks or Stems

I usually have bunches of Kale Stems left over which are great for adding additional vitamins and nutrients to my juice drink.

 


Place all of the above in a juicer.

Be sure to save the left over pulp for your future cracker or bread recipes!

For those of you not into raw veggie drinks, this would be a good one to start with.

The carrots are so naturally sweet that you can’t taste the kale & the parsley leaves a clean crisp finish to the drink.

 

 


My Favorite Acai Smoothie

Acai Immunity


1 C Frozen Blueberries

2 C Coconut Water

1 Frozen Acai packet

2- 3 Frozen Bananas

1 Vanilla Bean (inside/beans only)

Pinch of Sea Salt (optional)

This recipe is Matthew Kenney’s from his Everyday Raw book.

Place all ingredients in a high speed blender

Coconut water is a great source for electrolytes, the Blueberries & Acai are also an amazing source of vitamins & antioxidants

Lets taste test this super drink on an unsuspecting toddler

SUCCESS! No high fructose corn syrup, added sugars, artificial sweeteners or chemicals and he loves it!


Benefits of Consuming Kefir

Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins.  Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).

The regular use of kefir may help relieve most intestinal disorders, promote proper bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir may also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.


%d bloggers like this: