Eating healthy food takes some forethought. Sure you can grab an apple when you get hungry, but how about when you get home from work and you want a meal? One woman in this class said it was just too hard to come home from work and think about cutting up vegetables and everything else … Continue reading Preparing Raw Food Before You’re Hungry
Do you eat raw beets? Many people in my classes have never tried them. The secret is to cut them very fine and have a fabulous salad dressing. This participant is helping me make one of Dr. Fuhman’s salad dressings of pasta sauce, peanut butter and balsamic fig vinegar. It might sound like a strange … Continue reading Raw beets, Peru and Mindful Eating: The Power of Groups
Meadow Linn 3-20-2013 You’ll learn about how energy affects the food you eat, how to bring more abundance into your life and how to reduce stress in this interview with Meadow Linn, author of The Mystic Cookbook. I’ve been tracking her mom, Denice Linn for decades and to be able to speak with her daughter … Continue reading Interview with The Mystic Cookbook author, Meadow Linn
After class today, a participant and I got into a conversation about kids and teaching them about food prep. It is a skill we all need to learn and yet, how do you teach kids especially when they have autism. Along with the special knives that are made for kids to learn with, you could … Continue reading When to use Stainless Steel Safety Gloves in Food Prep
One woman in this class was especially interested in how to make nut milks in the soyabella machine from Tribest. I love mine and was happy to share with the group just how easy it is to make. Here’s a video so you can see too.
Embarrassingly simple! This was the first class I demonstrated how to make a raw chocolate cake. I called up a volunteer. Two of them came up. It was as simple as dumping in the 3 ingredients, pushing a button on the food processor, then giving each participant a sample. Here’s a video of a gourmet … Continue reading Dairy-free, Gluten-free Chocolate Cake!
Mindful EatingListen to Avnish and I talk about Mindful Eating and his path to overcoming diabetes. The key for him was being more aware, slowing down and eating less. He became happier and actually got more done with this approach.
Click below
Gypsy Wulff is the Editor of Turning Points in Compassion and Author of book sets for children who love animals and their parents. This 18 minute interview gives a brief introduction to her work and how it will help parents and their children with compassionate food choices.
One of the questions after today’s class was about the equipment I use to prepare raw food. To get started in raw food, the first kitchen appliance I bought was a high speed blender. I’ve had a vitamix for almost 20 years and recently bought a Blendtec Designer model. It’s the fastest way to add more greens to your diet. Throw some kale or chard (or just about anything green) in with some fruit, hemp milk and frozen bananas and you’ve got a tasty, healthy breakfast. The reason I love the Blendtec is because of it’s sleek design and digital panel. It turns off automatically too. A food processor will help you make pates for wraps and tasty desserts. A couple of my favorites are cashew ginger pate for nori rolls and flourless, dairy-free raw chocolate cake that takes less than 10 minutes to make with a food processor. Since I’m a minimalist I put off buying a dehydrator as long as possible. Once I went to culinary school at Living Light Culinary Arts Institute I learned the many savory chips, pizza crusts and wraps I could make, keeping the produce with as many nutrients and enzymes in tack as possible. If you keep the temperature to 118 or below you have an appliance that efficiently does what your oven can’t do. If you’ve heard people talking about the raw zucchini noodles they make, they’re talking about a spiralizer. The model I have is the Benriner Cook’s Helper. I like it because it sits right on top of the plate and isn’t as large as the horizontal models. It’s good quality and quickly makes noodles out of just about any root vegetable. You might want to think about buying a mandolin to make thin strips of vegetables for living lasagna and dehydrating vegetable chips. As far as knives, you really only need 2. A good chef’s knife and a paring knife. Go to a kitchen store where you can test them out. Try enough of them until you find one that feels good in your hand. A serrated knife is handy to have too, but not essential. To make nut milks, I have the Soyabella machine which eliminates all the boxes and keeps the milk fresh without any preservatives. It also serves as a grinder when I grind up flax seed into powder. It only takes a minute and I feel better knowing it’s completely fresh. Better than buying it as a powder that may go rancid before you use it or perhaps even before you bring it home from the store. Who knows how long it’s been in powder form before you purchase it. Getting the right kind of equipment will speed up your prep time and make raw food a pleasure instead of a pain. To see photos of the equipment go to www.PamelaZiemann.com under the store link.