Tag Archives: healthy lifestyle

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!

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Tips & Tricks for Dining out RAW


 

  1. Try to select restaurants that serve fresh green salads. Vietnamese, Italian & Mexican restaurants are great place to dine.
  1. Mexican restaurants usually have homemade guacamole, salsas, pico de gallo and fresh salads.
  1. Italian restaurants have extra virgin olive oil, lemons and typically will offer “raw” vinaigrette and raw veggies.
  1. Steak restaurants are also a great choice; I know I did say “steak”! The higher end places that offer high quality a la carte everything. They typically do “made to order” vegetable sides and often you could order a side of lemons and olive oil, it’s delicious.
  1. Order double orders of salad.
  1. Drink plenty of water.
  1. Ask for extra veggies on the side or with your salad.
  1. When in doubt pack a raw bar or snack, which helps with temptation.

  1. Check menus and even call ahead to inquire about specials not listed to take the anxiety out of ordering.
  1. Order a fruit smoothie or juice to start. If you are driving to meet friends or clients make a super drink/ smoothie and drink it on the way to your destination.
  1. Inquire about cold soups, sometimes they are 100% raw.
  1. Bring a mini bottle of your own delicious raw salad dressing, you’re friends will end up wanting to try yours!
  1. A side of fresh avocado goes a long way accompanied with a fresh green salad.

  1. Bring your own raw hummus and order fresh carrots, cucumbers and celery. It travels well and can be discreetly placed on your veggie plate.

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!


Portobello Burger, Warm Mash No-tatoes & Onion Straws

Portobello Burger

Delicious almond/ buckwheat hamburger bun, served with a tart Cream sauce and topped with Heirloom Tomatoes, Onions Straws and Alfalfa Sprouts.


Portobello Steaks

Portobello(s) were marinated in Fresh Lemon juice, minced garlic, Nama shoyu and cold pressed olive oil for one hour. After marinating they were transferred to the dehydrator for 6 hours. I checked them every couple of hours and applied more marinate to keep them moist and evenly flavored.


Onion Straws

Massage 5 Onions in Date Paste, Nama Shoyu & Olive Oil. Dehydrate on texflex sheet for 24 hours, remove and transfer to mesh sheet dehydrating for another 12 hours.


Warm Mash No-tatoes

In a food processor, blend Parsnips, Jicama, fresh Garlic, Olive Oil, Nutritional Yeast, Water, Salt and Pepper. Once you achieve the consistency you’d like transfer to a glass bowl and place on the bottom shelf of the dehydrator to warm.

 

Hamburger Bun

Blend together Zucchini, Olive Oil, Garlic, Red Miso, Flax Meal, Almond Flour, Buckwheat Flour, Fresh Lemon Juice, Nutritional Yeast, Fresh Rosemary, Coriander, White Pepper, Sea Salt & Pepper.

Most of the raw hamburger/ sandwich buns we’ve had have been like little hockey pucks or terribly bland in flavor. These are so flavorful, moist and easy to bite down on. I opted to keep the skins on the Zucchini to so that I didn’t waste any of the vitamins, you could leave off which would give the bun a more golden appearance.


Onion Straws & Plating

You could really have some fun with the Onion Straws by creating some great visuals for plating.

For those parents out there, kids love these tasty onion treats and think they are onion rings! Great way to get your toddler or kids to eat these awesome cancer fighting foods.


So good they don’t know its health food!

I have never been able to get the kids to eat mushrooms. No matter how clever I am at  hiding them in a dish, my daughter finds every one and picks them out. These steaks were so flavorful that she didn’t even give it a second thought and ate it all. My Son had two helpings of the potatoes and my husband stated it was the best meal ever!


Have fun with this dish and be sure to share it with your love ones!

🙂

Enjoy!


Our search for local springs

In using the site http://www.findaspring.com I was able to locate a handful of local springs with in 20 miles of Portland. SO our quest continues to find a good, clean natural water source.

Yep, the search continues… to be continued.


A New Type of Medicine

A Medical Student Studies a New Type of Medicine
by Michael Mantz

I have had the opportunity to intern in Dr. Fuhrman’s office over the past few months shadowing him and observing him with every patient. I have seen first-hand what nutritional excellence can achieve to create superior health and disease reversal/prevention. I had spent time in the office with many physicians who utilize conventional care for a year prior to my internship with Dr. Fuhrman. Patients would come in and out in less than 15 minutes and they usually were prescribed several pharmaceutical drugs to mask/cover up their symptoms. Patients from these doctors never recovered their health because the causes of their problems were never addressed. The underlying theme was always that their patients were genetically damaged goods who needed to be on drugs for the rest of their lives. I felt a sense of gloom about the prognosis of the human race every night that I came home. I thought we must be destined by our genes to suffer miserably with drugs and medical procedures as we age. Luckily, I learned otherwise.

If you live in the United States and you’re from a family of five people, chances are that between two to three people in your family will die from a heart attack or stroke. High cholesterol is a prime indicator that a person is damaging their circulatory system and is on the road to a premature death. Millions of Americans have high cholesterol and despite some of their efforts to change their diet to one they think is ‘healthy’ – they can’t seem to get their cholesterol down. Under new guidelines set by the National Institute of Health, 36 million Americans are targeted for cholesterol lowering drugs. Are we just destined for a premature death if we don’t take drugs? Not only do cholesterol lowering drugs come with a host of side effects, but they can cause serious disease, including muscle injury and kidney failure.

A Typical Day for Dr. Fuhrman—But Not For Me

I do not think other physicians have any idea that they can dramatically lower their patients’ cholesterol without placing them at serious risk of danger with drugs. In one day at Dr. Fuhrman’s office I see many patients who routinely dramatically lower their cholesterol. I wrote this article to illustrate what I observed in just one day last week.

We saw about ten patients that day for various conditions. Dr. Fuhrman spends lots of time with each patient. Five of the ten had come for their return visit because they had seen Dr. Fuhrman earlier about dangerously high cholesterol levels. Meet Peggy, Eugene, Keith, Maria and Peter. All five of these people suffered from high LDL levels (the so-called bad cholesterol).

Not only was their cholesterol in the danger zone, but each patient had reported numerous health problems. Peggy suffered from chronic anemia, Eugene was tired all the time, Keith had chronic heart burn and allergies and Maria had become severely ill from a statin drug prescribed to her by her earlier physician. Peter had angioplasty and bypass surgery that had failed. The treated vessels had closed up again and he could not walk even one block when he began treatment with Dr. Fuhrman. These five patients needed help and they realized that prescription drugs were risky and not the answer.

I have now seen Dr. Fuhrman give advice to many patients. He had discussed with all five of these patients at their first visit that they were in grave danger of being a part of the 51% of Americans who die each year from heart attacks and strokes. He went into detail how each of their diets had already created vulnerable plaque lining their blood vessels, placing them at risk for suffering and an untimely death. He also spoke to them about their sedentary lifestyles and how exercising daily is an important part of their prescription. In many cases, he emphasized that exercise would do more for them than taking drugs.

He prescribed to each of them a class of powerful cholesterol lowering substances: fruits, (especially berries) vegetables (especially green ones), beans, and certain nuts and seeds. Dr. Fuhrman helped them with their menu planning and even gave them recipes to make a gourmet meal. I learned about the natural cholesterol lowering compounds in these natural foods, and which foods had the most potent cholesterol lowering ability. He made sure each patient did regular exercise commensurate with their ability and lifestyle. They also took Dr. Fuhrman’s multiple (Gentle Care Formula) and his LDLprotect formula containing Policosanol and delta Tocotreinol (an expensive vitamin E fragment.)

The results were astounding. Astounding because every patient we saw achieved similar dramatic improvements. Here are the blood work results both before seeing Dr. Fuhrman and after their second visit about 6 weeks later. I copied these readings from the patients’ charts. Keep in mind, this was just the start, more improvements are yet to come with more time.

Observing Patients Recover

All five of these patients followed Dr. Fuhrman’s advice and stuck to the program. Not only did they wipe out their cardiovascular high-risk status, but many of their other problems have begun to clear. Peggy’s anemia went away. , Eugene was no longer fatigued. Keith’s heartburn never reoccurred, he stopped his antacids and acid-blocking medication, his allergies already started to improve. Peter could not walk half a block without chest pain, and now he walks over 2.5 miles a day and experiences no pain. His angina is gone.

Each patient came back into Dr. Fuhrman’s office like a proud child who had won a school contest. They were enthusiastic about life again. Sure, in some cases, there were some dietary hurdles to overcome after switching from a dairy/meat/processed grain diet to one that is vegetable/fruit based, rich in nutrients and phytochemicals, but they were all temporary. All the patients enjoyed eating this way. They were learning to enjoy the new tastes and smells, the new found energy, the motivation to do more and to lead a more fulfilled life.

In the past, after spending a 9+ hour day shadowing a doctor, I would usually feel extremely tired and beat. Seeing sick patient after sick patient with little positive change from visit to visit is hard to take after a while. Working with Dr. Fuhrman, however, is quite a different story. After a day with him, I’m left feeling energized. It’s so refreshing to see his sick patients get well again. The patients I see in his office are proof positive of the natural law of self-healing. I observed that the human body is not a defective machine that needs drugs and medications, but is instead the most magnificent machine ever constructed on the planet. When given the proper diet and some regular physical activity, it has an amazing ability to cure itself of almost any problem and return back to an amazing level of health and vitality.

Peggy:
Retired teacher Age 64

Before After
Total Cholesterol 249 150
Triglycerides 169 105
LDL 157 80
HDL 58 49
Weight 184 152

Eugene:
Airline Pilot Age 53

Before After
Total Cholesterol 247 156
Triglycerides 72 42
LDL 191 104
HDL 51 44
Weight 173 159


Keith:
Orchestra Musician age 52

Before After
Total Cholesterol 237 158
Triglycerides 165 79
LDL 152 99
HDL 52 43.5
Weight 172 155


Maria:
Retired Executive Age 65

Before After
Total Cholesterol 283 168
Triglycerides 90 79
LDL 192 98
HDL 91 52
Weight 124 123


Peter:
Chiropractor Age 67

Before After
Total Cholesterol 164 (on Zocor) 126 (off Zocor)
Triglycerides 210 179
LDL 119 54
HDL 32 36
Weight 180 162

Joel Fuhrman M.D. is a board-certified family physician who specializes in preventing and reversing disease through nutritional and natural methods. He has been practicing for more than 20 years and established the Center for Nutritional Medicine located in Flemington, New Jersey. Dr. Fuhrman is a member of the Board of Directors of the National Health Association; Advisory Panel, The Physicians Committee for Responsible Medicine; Diplomat, American Academy of Family Physicians; Sports Medicine Committee, Professional Skaters Guild of America; and PwC Health and Performance Advisory Panel, PricewaterhouseCoopers.

 

 

I have had the pleasure of meeting Dr. Fuhrman and have a profound respect for his philosophies, teachings and no nonsense approach to preventative measures through diet and lifestyle. I hope you too have some good “take a way’s” from this article. For more information on his programs visit his site direct at http://www.drfuhrman.com.



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