High Raw: A Simple Approach to Health, Eating, and Saving the Planet
29 May 2009 Leave a Comment
in In the News Tags: vegan
High Raw: A Simple Approach to Health, Eating, and Saving the Planet by Kevin Gianni
Check this out! The whole book in PDF form is on-line just click on the title! There are great tips on how to become High Raw or to at least incorporate more of a raw diet & lifestyle (fitness, nutrition and spiritual) into your life while keeping it simple and convenient to help you stick with it for the long haul. You can also sign up for his newsletters here.
The Five Principles of High Raw:
- Principle #1: Eat Real Food & Think Like A Raw Foodist
- Principle #2: Make Your Health Your TOP Priority
- Principle #3: Know Your Body
- Principle #4: Educate Yourself
- Principle #5: Take Action!
Silk Importation of Soybeans from China: Most Products No Longer Organic!
29 May 2009 Leave a Comment
in In the News
Check out this article from Organic Cosumers Association that tells all about it!
Raw Star Cafe
28 May 2009 8 Comments
in New York Highlights Tags: raw, vegan
Raw Star Cafe 687 Washington Ave. (between St. Marks & Prospect) Brooklyn 718-975-0304 menu
Delicious Raw vegan Caribbean food in a great atmosphere with super friendly people. My husband and I both completely loved this place! We went last weekend for the first time although I have wanted to go since it opened in June 2008. It is a totally laid back Caribbean vibed place that has great food and amazingly friendly service. I felt like I was on vacation and I could have hung out there all day if it wasn’t so gorgeous outside! The space is really tiny but cozy in a good way. The place, the waiter and chef really give off such a friendly vibe that even all the customers are feeling at home and super friendly with each other.
The ambiance is important of course but you are there to eat, and mmmmm, the food is soooo good there! All time favorite of both my husband and I was the Curried Plantains. I have dreamed about them since 
We also loved the Hi Green Salad, so divine! We started out with the Spinach Cheese Puffs which were fun! The nut loaf was yummy and the lasagna had just come out of the dehydrator and was so warm and soft that I thought it was cooked! (of course it wasn’t) Melt in your mouth goodness! The Pineapple Mango Chutney was also amazing! We were there for lunch so we passed on dessert, but I want to try them all! I am actually really looking forward to trying all the dishes there! Plus they have a brunch that looks divine!! I am already planning my next visit back.
One of the best parts is that the cost is very reasonable. The menu does not change for lunch or dinner, so apps will run you around $6 and entrees $7-13. And most of the entrées come with a salad and a side! This is a great deal for such a fabulous experience and delicious organic raw food.
Update: Since I wrote this review I have already been back 2 other times and this place just gets better and better!! I always get the Hi Green Salad and the Curried Plantains because they are just sooo good!! But I have had many of the other entrees and tried some of my friend’s entrees as well. The Spinach Pie was yummy, The Curry Tempeh with Tamarind Sauce was super good (I am totally getting this again next time!), Stuffed Bell Pepper was great and had some really nice spice, the Pistachio and Pine Nut Pesto was some of the best pesto ever and they really were generous with the portion and the Nappa Sandwich was a little messy but super deelish! I will try the desserts and brunch soon I am sure! Love this place
Time Magazine: Skip the Steak
27 May 2009 Leave a Comment
in In the News
Time magazine published a global warming survival guide with their tips on how to reduce your carbon footprint. One of their top themes, is too skip the steak.
Quick excerpt: Which is responsible for more global warming: your BMW or your Big Mac? Believe it or not, it’s the burger. The international meat industry generates roughly 18% of the world’s greenhouse-gas emissions—even more than transportation—according to a report last year from the U.N.’s Food and Agriculture Organization. Go to the article for more info on what else you can do to lessen your carbon footprint.
Rockin’ Raw, Williamsburg NEW Raw Restaurant
27 May 2009 Leave a Comment
178 North 8th Street between Bedford and Driggs
So awesome!! I am more than excited to try this NEW place. Thanks to We Like It Raw for the heads up! The menu looks divine!!! MMM Carmalized Plantains! Plus an outdoor garden, what a great way to kick off the summer.
An excert from the We Like It Raw article: Here’s a note from owners Tere Fox and Luis Salgado on Rockin’ Raw’s style of cuisine:
All of our foods are from local farmers except of course Maca and Lucuma which is still organic and straight from Peru. We are also using ecofriendly paper and togo products. We are green, green, green.
Owen Wilson skips the line at One Lucky Duck
26 May 2009 Leave a Comment
in In the News
This is hilarious that it made Page Six! haha! I for one, think it is incredibly HOT that Owen eats at One Lucky Duck (the take out part of the best raw food restaurant ever, Pure Food & Wine). Love it!!
Don’t Believe the Hype – Fructose Truly is Much Worse Than Glucose
26 May 2009 Leave a Comment
in In the News
I am sure many of you have seen those insane commercials touting that High Fructose Corn Syrup is the same as sugar. Not that sugar is great, but high fructose corn syrup; they are mad and probably marketing geniuses, but still! Check out this article on how Fructose is no bueno. I am not talking Delicious whole fruit, but the processed over-hyped high fructose corn syrup variety.
Locavore Restaurant on the Bowery
26 May 2009 Leave a Comment
Homegrown Kitchen, a new Bowery restaurant opening in June will grow all its vegetables in a rooftop garden. [NYP] See this article from The Villager as well.
I always want to support Locavore Restaurants but often they are not interested in putting out any vegan or vegetarian food, so I guess I will have to wait and see about this new hopeful place!
Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing
25 May 2009 2 Comments
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, Passover, quinoa, sides, squash, vegetarian
This was fun to make and super good! Plus don’t they look like little hearts! This is such a romantic and heart healthy meal!
I used regular quinoa because I could not find organic red quinoa (and I had regular quinoa in the house ), but I am sure this came out just as Delicious! You could always substitute the butter for oil to make this vegan and I doubt it would change a thing as the butter is just used to sauté the veggies. I did not have currants so I put more cranberries and apricots in then the recipe called for. You will also have some of the quinoa left over, but it makes a great leftover side dish.
Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing
Recipe adapted from The Flexitarian Table.
SERVINGS 8
INGREDIENTS
2 cups quinoa
4 tablespoons Earth Balance or olive oil
1 1/2 cups diced onion
sea salt or Kosher salt
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced fresh ginger
1 tablespoon chopped fresh sage
1/2 cup dried cranberries
1/3 cup dried apricots, chopped the size of raisins
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
freshly ground black pepper
4 medium Delicata squash, halved lengthwise, seeds and membranes removed
extra-virgin olive oil, for brushing
PREPARATION
- Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F.
- Simmer the quinoa in 4 cups of water until fluffy, 15 to 20 minutes.
- While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.
- Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes (add a tablespoon of water, if necessary, to prevent scorching.)
- In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, pumpkin seeds, nutmeg, and cinnamon, season with salt and pepper.
- Brush the skin of the squash lightly with oil. Place the squash, cut side down, in a baking pan large enough to hold them in a snug single layer.
- Pour 1/2-inch of boiling water into the pan and bake for 20 minutes (you want the squash to have softened slightly, but not completely). Transfer the squash to a plate and let rest until cool enough to handle.
- Stuff the squash halves with the quinoa mixture, return them, stuffing-up, to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife, 20 to 30 minutes more.
Healthy Fake Tanner
21 May 2009 Leave a Comment
in In the News
The sun is finally out!!!! I love summer Now the funny thing is watching everyone baring their super pale winter skin! I have used so many self-tanners over the past several years. I always wanted that post-sun glow all year round! But you have to wonder about all those chemical you are putting into your body through your skin, even with the “all natural” brands. Here is a cool recipe that seems pretty harmless! I have yet to try this out, so if you do before I do, let me know how it goes!
Your Best Tan Recipe
posted on Vital Juice EverywhereThis technique is so easy, you won’t be-leaf it.
Required time: About 30-40 minutes
Skill level: Goof-proof
Ingredients:
4 black tea bags
2 cups boiling water
Sponge or spray bottle
Optional:
Body lotion
Pure cocoa powder
Instructions:
- When water has boiled, add the tea bags to steep. Leave in for 10-15 minutes, or until tea is dark and cool enough to touch. In the meantime, take a shower to ensure your skin is oil- and sweat-free.
- Afterwards, make sure skin is completely dry. Stand on something you don’t mind getting dirty. If using a sponge, drench it in the tea and wipe all over your body. If using a spray bottle, fill it with tea and spray evenly.
- Let skin air-dry and apply another coat for a deeper shade.
Tea will stain clothes if wet, so make sure you’re all dry before dressing. The “tan” should last 3-4 days.
Optional: For bonus color, mix cocoa powder into body lotion until you reach desired color and apply for an all-over bronzing boost.
