Category Archives: wicked smaht Monday

We show you how to RAWK your Thanksgiving!

We had so much fun whipping up a Thanksgiving celebration with Kelly LaBrecque & cameraman Mike of WCSH6!  And the best part was that we all got to eat afterwards … yummmmmmm!  Wishing you all a very Happy Thanksgiving!  We are so grateful for YOU!

RECIPES:

Stuffing
Makes 6-8 servings
1/2 cup sunflower seeds, chopped
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
3-4 celery stalks, minced
3-4 scallions, minced
1 cup fresh cranberries cut in half
½ cup raisins
2 medium apples, diced
juice from 1 orange
2-3 Tbs maple syrup or coconut nectar
1 tsp sea salt
2 tsp rosemary
2 tsp thyme
2 tsp parsley

Chop nuts in food processor until a chunky flour forms.  Place in large bowl & add reaming ingredients.  Serve as is or warm in dehydrator for anywhere from 2-4 hours.

 

Free-Range Nut Loaf

Serves 6

½ cup almonds

½ cup walnuts

½ cup sunflower seeds

1 celery stalk

1 scallion

1 carrot

4-6 sundried tomatoes, soaked 1-2 hours

2 dates, pitted & soaked 1-2 hours

½ green or red pepper

1 Tbs fresh parsley

1 clove garlic

½ tsp thyme

½ tsp rosemary

½ tsp basil

½ tsp cumin

½ tsp sea salt

1/2 cup shredded sweet potato or squash

Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

 

Sundried Tomato Gravy

8 sundried tomatoes, soaked 1-2 hours

2 Tbs olive oil

1 cup water

¼ cup raisins

¼ cup yellow onion

pinch sea salt

Blend in food processor or blender until creamy.  Serve over nut loaf.

 

Pumpkin Pie

 

HAPPY THANKSGIVING!

Wicked Smaht Monday: Smoothies Gone Raw

We did it!! After many fun months in the kitchen creating smoothies we know your family will love, we published Smoothies Gone Raw last week. And nothing is smahter than adding a smoothie to your day, everyday!

Elizabeth and Maggie came up with 131 recipes that are divided into three rawlicious sections: All-Fruit, which is great place to start if you or the kiddos are new to smoothies; Green Smoothies, where we expand the nutritional value by adding rawkin’ greens like kale, spinach and watercress; and Dessert, all guilt-free and delicious!

Smoothie Lickin' Good!

Here is our Berry Muddy Smoothie that you can make today! Kids love it and can’t even taste the spinach.

In a high-speed blender, place two peeled, ripe bananas; two cups of your favorite berry mixture (in these pics, we used raspberries, blackberries and blueberries); two handfuls of baby spinach, 1 cup filtered water and 1 cup ice. You can add sweetener like agave if you wish, but it really isn’t necessary! Blend until smooth and drink up! (Or store some extra in a mason jar for later.)

This RAWK STAR keeps asking for more!

To buy Smoothies Gone Raw for only $4.99, please visit Amazon.com at  http://www.amazon.com/Smoothies-Gone-Raw-Gorgeous-ebook/dp/B009J3KI56/ref=sr_1_1?ie=UTF8&qid=1349120533&sr=8-1&keywords=smoothies+gone+raw

Thank you so much for your RAWSOME support!

Wicked Smaht Monday: Edible Landscaping by Rosalind Creasy

This year was the first in which I planted strawberries. I knew nothing about them, so plunked them down next to my broccoli, thinking the colors would go nicely together. As beginners luck would have it, we had succulent berries all summer and  they are still flowering despite plummeting temps at night. What I just realized today, as I went to clip some broccoli for dinner, was that the strawberry vines have arched and replanted themselves all over the bed. Which is certainly very cool (and saves me money on buying new plants next year) but not quite what I want in a garden that is already filled with herbs and veggies.

Strawberries are very good at staying abundant!

It did give me an idea, however. Next spring, what if I planted them in a large bare spot in the yard and let them act as delicious ground cover?

Was that an option? I was happy to have reason to pick up my newly acquired book, Edible Landscaping by Rosalind Creasy.

If you want to literally garden outside of the box, this book is a must read. Rosalind can show you–no matter if you are a beginner with a tiny scrap of yard or a green thumb with rolling acres–how to give your produce a second job. Sure your rhubarb looks great when you harvest it into a cobbler–but in the months leading up to dessert, those giant leaves can be stunning as a border plant.

http://www.rosalindcreasy.com/growing-rhubarb-in-an-edible-landscape/

Thai chilies add pops of color around a lamp post; rows of lettuces guide you to your mailbox; flowering chives are pretty in pink against a rock wall; fragrant basil cascades next to an entryway; well-placed pots of tomatoes serve as a little snack shacks as you walk…seriously, would you ever leave?

Your entire yard can be delicious and beautiful!

Imagine what your yard can be if you grow food beyond the raised bed in the corner! Planting for beauty and food is a kind way to garden. There is less waste since you can reap the yummy benefits throughout the season rather than just throwing out flowering annuals after they die.

Lacking for inspiration? This book is filled with gorgeous, color pictures of edible landscapes from all different zones. Even the smallest yard (she has tips on how to maximize tiny areas and how to plant to make it feel larger) will turn into your personal farmer’s market. She did an experiment with 100 square feet and harvested over 77 lbs of produce in one season! On her website, Rosalind lists recommended plantings for each zone, so it takes the guesswork out if you have no idea what will work well in your area.

What an amazing project to share with your children. Turning their surroundings into an edible paradise is something they will be so excited to show-off when friends visit. The whole Southern side of our house is what I call the Pancake Garden–blueberries and raspberries twist and turn under a pear tree. Kids love running out there and picking their toppings as the griddle heats up.

Which brings me back to the Strawberry Question. As you see above, Rosalind loves planting the colorful gems in containers and allows them to dazzle without taking over the poor broccoli!

To learn more about Edible Landscaping and Rosalind, visit her site at http://www.rosalindcreasy.com. She is a true RAWK STAR for showing us that Mother Nature is really the best gardener!

Rosalind Shows You How to Turn Your Yard into Your Own Farmer's Market

Labor Day RAWKS on this Wicked Smaht Monday

Labor Day celebrates all of our contributions and achievements as Americans in the work force and it marks the end of summer and the start of the school year … Happy Labor Day to you!  :-)  On this beautiful Labor Day I would like to say thank you for letting us do what we love for “work.”  It is such a gift to be able to share the joy of raw & living foods with the world & we look forward to lots of exciting things to come.

I know we all work hard and make wonderful contributions to the places we call home and beyond, but today I thought I would honor our farmers, the men and women who grow the rawmazing food that nourish our bodies and minds so that we can live our best lives.

Maggie recently shared a book with me called Farm Together NOW and it is a beautiful book that shares stories from our nation’s farms, the people that run them and the land that they work.  The message is simple … enjoy community, get back to basics and shift our food movement to one of sustainability and whole foods living.  The book is filled with interviews with different farmers and organizations, farm facts and stunning photographs and info that tell a story about different people and places.

One farm that stands out is “Nuestras Raíces” in Holyoke, Massachusetts.  This farm has 10 community gardens a 30 acre of farm which is home to a farmer-training program that they offer.  It also has a cafe.  Nuestras Raíces creates community, a place for learning, pride and food for its people, & that is a beautiful thing!  You can check out their website at www.nuestras-raices.com .

Another group that jumped out at me was “City Slicker Farms” in Oakland, California.  Located within a part of the city that has little to offer when it comes to fresh produce, this organization farms leafy greens and root vegetables and inspires folks from the community to start their own backyard gardens.  They help 75 backyard gardeners set up their own garden each year which is totally RAWsome! Check them out at www.cityslickerfarms.org.

Every farmer and organization featured in this book has something special to share and it is worth taking some time to get to know some of these folks that are doing extraordinary things with a simple concept that begins with planting seeds.  RAWK ON!

THANK YOU, FARMERS, for all you give us!

Wicked Smaht Monday: That’s Why We Don’t Eat Animals by Ruby Roth

Two Kids and Batman Read "That's Why We Don't Eat Animals."

 

“So after reading this do you feel like you may think differently about eating meat?” I ask.

Danielle, age 11, shakes her head with certainty. “Especially turkeys. Did you know their snoods change color with their moods?”

“And pigs!” yells 8-year old Luke, “It says they are the smartest and cleanest animals on Earth. But they are always in mud so I don’t know why it says they are clean…”

Kitten Benny Does NOT Agree That PIGS are Smartest...

That is why I love Ruby Roth’s, “That’s Why We Don’t Eat Animals.” Is has take-away lessons that even Batman can remember! (“Did you know ducks fly for months every year? Just like Superman?”)

This colorful book relays the point that animals are here to be valued and enjoyed for who they are without being graphically scary. For each animal Roth says something that is special about them (Cows show-off in front of their friends!) and what they enjoy like flying, cuddling or grazing. She then says how different life is for an animal raised as food–how they don’t get to live the life Mother Nature intended for them.

These Two Animal Lovers Give it Two Thumbs Up!

This a lovely book to add your compassionate library!

Visit Ruby Roth’s page at http://www.WeDontEatAnimals.com/

Iodine & Wicked Smaht Monday

“Dear Kids Gone Raw,
What are your thoughts on eating too many iodine blocking foods such as kale, spinach, strawberries, etc?”

We got this question on facebook last week & we thought we’d dive into it a little on this wicked Smaht Monday!

There’s a lot of confusion out there around cruciferous veggies, iodine and thyroid health.  Let’s break it down a bit.

What is the thyroid?  The thyroid is a gland in the front of our throat/neck that produces thyroid hormones which help regulate our metabolism.  Research does not show a clear connection between diet and the production of thyroid hormones, but there are foods out there that make it hard for the thyroid to absorb iodine, and iodine is needed for a healthy thyroid.  Iodine, a trace mineral, helps boost our immune system and feeds our thyroid, allowing it to produce the hormones that keeps our metabolism working.

Goitrogens is the name given to foods that hinder iodine absorption in the thyroid.  Goitrogens include cruciferous veggies such as broccoli, kale, cabbage, turnips, brussel sprouts, cauliflower, soy & mustard greens to name a few.  Peaches, spinach & strawberries are also considered mildly goitrogenic.

What’s a rawk star to do to have a healthy life that results in getting enough iodine and maintaining a healthy thyroid?  Well, we think the key is to eat a rainbow of food that includes lots of different kinds of greens and a little seaweed too.  Variety is the spice of life & enjoying all of your favorite fruits and veggies in moderation is perfectly fine!  So keep rawking on & loving your veggies and sprinkle them with some iodine-rich seaweeds like nori, dulse flakes or kelp granules.  Enjoy a little himalayan sea salt on your food too!

And take care of your beautiful body by sleeping enough, eating 3 balanced meals  & getting some exercise in each day!  All of these things contribute to a healthy body & a healthy thyroid!

If you do have thyroid problems then you may need to follow a special diet that limits your intake of certain foods and cruciferous veggies.  See your doc for more info!  Here are more links that may be of interest:

Details on the thyroid: http://www.nenahsylver.com/thyroid—low-function-and-remedies,-page-2.html

About iodine:  http://www.whfoods.com/genpage.php?tname=nutrient&dbid=69

About goitrogens: http://www.whfoods.com/genpage.php?tname=george&dbid=47

 

 

 

 

Veggie Olympians on this Wicked Smaht Monday

You know what I think is wicked smaht?  Vegetarian Olympians!

I don’t know about you, but I love the Olympics!  Seeing the world come together to celebrate our amazing athletes and to watch them compete and share their stories with us is just so inspiring.  It’s magic, really.

As I plop down on the couch (don’t worry, I have been getting outside for some exercise each day too) to watch my favorite events which include swimming, tennis, beach volleyball, track & field, diving, gymnastics … oh, I love it all … I started wondering about how many veg athletes are out there representing their countries, & I was able to find all kinds of goodies which makes my heart sing!  La, la, la!  :-)

This list includes some of the current and past Olympians who are veggie.  Pretty Cool, huh?  I’m a BIG fan of the Williams sisters who try hard to eat a raw vegan diet.  RAWK ON, GIRLS & congrats to Serena on the GOLD!  And I love Britain’s Silver Medalist Lizzie ArmitStead, a cyclist, who took the country’s first medal of the games after an 87 mile trek. Check out the list & some of these rawsome links I have for you about vegetarian and vegan athletes:

Lizzie Armitstead holds silver medal

Olympic Vegetarians:  an article from the UK’s The Guardian

Vegan & Vegetarian Athletes on Big City Vegan

Olympic Athletes Thriving on a Veg Diet:  article in VegNews

Radio Show & Blog Post on vegan athletes on Vegan Option

Venus Williams talking about her raw vegan diet

List of vegan/veggie athletes on veganathlete.com

Now I am going to pause the waterpolo match & go out for a long walk with my dog!  I don’t want to become an Olympic couch potato.

Raw Vegan Radio for Wicked Smaht Monday

Just a quick post to share with you one of my favorite raw vegan learning websites:  www.rawveganradio.com  Raw Vegan Radio is to live for!  Wooo-hooooooo!

It’s an interview format radio show and I love playing it while I am working in my art studio or in the kitchen.  I get lost in creating and in Steve Prussack’s rawsome interviews with folks in the raw food world.  It’s such a great way to learn about how people are making a difference in our communities.  I have listened to Steve interview so many wonderful folks … from chefs and authors to athletes and entrepreneurs.  When you have a few free minutes, check out rawveganradio.com, it RAWKS!

HAPPY WICKED SMAHT MONDAY!

Staying Cool on this Wicked Smaht Monday

The smahtest thing we can all do during this wicked hot & humid heat wave is to stay cool & hydrated!  One on my favorite things to enjoy during hot weather is mint.  Mint is so cooling & refreshing & it also packed with all kinds of rawsome nutrients.  Here’s the skinny on mint:

• It’s got vitamins A & C & B2. It also has some essential minerals in it that include manganese, calcium, copper, iron & potassium.

• helps with allergies

• relieves cold & flu symptoms

• aids in digestion & is simply good for the tummy

• can help treat skin irritations when applied directly to the body

• keeps our blood clean blood

• tastes great in smoothies, teas & nice creams

Here’s a simple iced Mint Tea recipe for you to keep on hand to battle the heat.

 

MINT TEA

1 cup fresh mint leaves, packed

2 quarts of cold water

liquid stevia to taste, approx 8-10 drops

1/2 lemon, juiced – optional

10 ice cubes

1.  Wash & crush your mint leaves in your hand & then tear each mint leaf to release some of the mintiness.

2.  Place crushed mint leaves & remaining ingredients in a pitcher & stir.

3.  Drink up to stay cool!

Note:  Once you have finished your mint tea, throw your mint leaves into a smoothie for another refreshing treat.

Stay cool, kids & enjoy Summer!  Ahhhhhhhhh!  :-)