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Saturday, May 17, 2008

Raw Food Transition

Taking it slow...
There are many ideas of how to transition to a raw food diet. Many people like to transition in a fast way. They hear all the great results that you can get (and there are many) so they decide to jump right in and go 100% raw overnight or in a week. There really is no right or wrong way to transition. But in my opinion if you are 100% dedicated to doing this type of diet for any length of time, then there is no rush, and you should take it as slow as possible. If you're in a healing crisis like cancer you unfortunately, don't have this luxury.

Why is it better to transition slow rather than fast for most people?
Transitioning to a raw food diet is not easy for your mind or your body. The current diet that we had before going raw was probably in the least, about 20 years old. That means even if we got into raw foods at a young 20 years old, that's still fighting against 20 full years of our relationship with food. Assuming two people were in love, do you think a person who was in that relationship for 20 years could overnight start a brand new relationship without any emotional issues? It's just not possible. Many times the best thing for a person that is getting out of a long term relationship is to just be alone for a while. Why is that? Most likely because they need to see what life is like without that person. Food is no different. Everyday we have eaten all our lives, it has left its imprint on us whether we like it or not. Just ask anybody who has an eating disorder or a person who has food addictions. The longer a person has gone eating the traditional diet, the longer they should take to transition.

By taking it slow, you're also giving your body a chance to recalibrate itself when needed. We all need to find a new level of homeostasis every time we make changes. Don't get me wrong, it is possible to change overnight, people have done it. I'm just telling you what has worked for me. If you set a long term goal, years out for example, that you're one day going to be all the way raw then this is the best approach.

Because we've abused our bodies for many years we have low hydrochloric acid levels in our bodies. Because of this it's not easy to break down the roughage and fiber that comes in when we start introducing raw foods into our new diet. If we suddenly shock the body, we start feeling sudden symptoms of detox. The food is not being broken down and upsets our stomach etc. Also when people transition too fast they sometimes swing back and forth. They'll be 100% raw for a week and then eat no raw foods the next week and it becomes this pendulum swinging back and forth. We're moving towards the slow and steady approach.

As you are changing your current diet, your body will pull minerals out of your body to keep itself in balance and a sudden change can be too much of a shock for most people. Be kind to your body. You don't like waking up to an alarm clock do you? It's a shock to wakeup that way and not very natural. So give your body time to readjust itself over the long term. Thinking long term will help because you won't be focused on things like weight gain or weight loss or any of the other things that we think about for right now. You're in it to be healthy and you're in it for the long term and long term health.

It's all about small changes that you can get used to and being okay with whatever level or "rawness" that you achieve. I never thought to myself that I'd be 100% raw one day. I just new I wanted to start eating healthier and it just happened by accident really. I never tried to do it. That may sound strange. I never struggled. I never felt hungry all the time. I never felt detox and it was always fun. It took me 5 years to get to 100% raw. I was addicted to meat, sandwiches, pizza, burgers and my all time favorite, the chocolate chip cookie.

So how did I do it?
Well my first goal was to clean up my breakfast habits. I used to wake up starving. Now I wake up and can go till 4pm on just water and not even feel hungry. I'm telling you, your stomach changes and your need for food diminishes unbelievably. We eat because our body wants minerals. We can get them in half the amount of foods now that we eat raw. In any event, I read Fit for Life and decided to eat fruit until noon. But I was addicted to my two bowls of cereal and peanut butter toast. For a week I just ate 1 piece of toast. Then I'd have only 1 bowl of cereal with one piece of toast for a few weeks. Then I'd just have cereal. Then I did the fruit until noon trick and just did that and only that for a good year. I didn't care if that's all I ever did. But at that point I signed up for thebestdayever.com and started learning more and reading more raw food books. Tip: Learn as you go and experiment in the kitchen as you transition as well. There are a lot of great raw foodists out there. I've learned a lot from Daniel Vitalis and the Raw Vegan Radio Show.

At this point I thought I'd tackle lunch. I'd eat a salad with my turkey sandwich and chocolate chip muffin. But hey, my lunch meal was now 50% raw! Then I'd have a veggie sandwich with my muffin and salad for 6 months of more. Then for a good year I was raw at breakfast AND lunch, amazing. Then again at that point if that's all I ever did I was happy with that. No struggle, no addictions, no stress. It was easy as can be. Then I thought...."hmm if I can take care of dinner that's the whole show!" Then it took me a long long time to tackle the dinner issue and I'm telling you, it was the easiest way to transition ever.

What was my approach?
Fruit only for breakfast
Salads with lunch and dinner
A daily green juice and/or green smoothie if I had time.
Then all the cooked food I wanted, as long as I did the above things each day.

If that's all you did, you'd be eating healthier than just about any average American. Just imagine if all you did was have a green smoothie for breakfast for the next 20 years instead of bacon, eggs, hash browns and cereal. That one change alone saves your body 7,300 toxic meals. Isn't that amazing? If it takes you 5 years to transition to 100% raw", don't you think that is better than going on the seesaw diet constantly going back and forth struggling and fighting addictions? In the grand scheme of things taking 5 years to change 20 years of habits isn't so bad.

In order to do the whole show all the way you really have to have a mindset that this is what your eating program is going to be about. But it's really not important to be 100% raw or 90% and count percentages here and there. The point is just to keep adding and introducing healthier foods into your diet.

What do you do about addictions?
Having a sugar addiction is no fun, or any addiction for that matter. If you’re transitioning, just slowly lower the number and amounts of bad things you eat. For example, if you're craving 5 fresh out of the oven chocolate chip cookies, then tell yourself you can eat them only after you have a green juice before or perhaps a nice fresh salad, and try to eat only 4 instead of 5. The key is making yourself eat the salad first and then have the cookies. And be happy with that. No big deal. Pretty soon, and before you know it, you'll be eating a nice balanced healthy diet without even trying. Remember don't focus on avoiding foods, focus on adding the good stuff. More toward things, not away from things.

No struggling, no addiction and no effort. Make it easy and make it fun. Life is about way more than food anyway.

Tuesday, April 15, 2008

Maple Sauce Chicken Rosted

Maple Sauce Chicken Roasted is A delicious chicken breast recipe for family dinner which quick prepare and easy recipe . The orange flavors in the sauce compliments very well for this chicken meat .



Maple Sauce Chicken Roasted Recipe
( served 4 )


Ingredients :


4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoonful salt

1/4 teaspoonful black pepper

Cooking spray

2 tablespoonful chopped red onion

6 tablespoonful maple syrup

1/4 cup Dijon mustard

1 tablespoonful water

1 teaspoonful chopped fresh dill

1 teaspoonful grated orange rind



Cooking Direction :


Put each chicken breast half between 2 sheets of heavy-duty plastic wrap, pound each to 1/4-inch thickness using a meat mallet or small heavy skillet.
Sprinkle chicken evenly with salt and pepper.

Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add chicken to pan, cook for about 4 minutes on each side or till done.
Remove chicken from pan, set aside


Reduce heat to medium.
Add onion to pan, cook 1 minute.
Add syrup and all remaining ingredients, cook 1 minute or till thoroughly heated, stirring frequently.

Put the chicken on the serving plate
Pour about 2 tablespoonful sauce on top

Serve hot

Creamy Choco Fudge

Creamy Choco Fudge recipes are an origin Chocolate snack recipe which fully rich chocolate . Chocolate recipes always interesting in any form or type . This Chocolate Fudge recipe is a perfect favourite dish for whole family from kids and addults .


Creamy Choco Fudge Recipe


Ingredients :


4 cups sugar

1 1/2 cups whipping cream

1/4 cup light corn syrup

6 ounces unsweetened chocolate, finely chopped

6 ounces bittersweet or semisweet chocolate, finely chopped

1/4 cup (1/8 lb.) butter, cut into chunks

2 teaspoonful vanilla



Cooking Direction :


In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes.

Stir in unsweetened and bittersweet chocolate until melted.

Increase heat to medium and bring mixture to a simmer.


Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer.

Remove from heat and pour into the bowl of a standing mixer or another large bowl.

Add butter and vanilla but do not stir, insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 1/2 to 2 hours.


Line a 9-inch square pan with foil; lightly butter foil.

With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand.

Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.


Lift foil to remove fudge from pan

Cut fudge into 1-inch squares.


Store cut fudge airtight in the refrigerator up to 1 week.


note :
To keep longer (up to 1 month), wrap uncut fudge airtight and chill, cut into squares as you want to use it.


Serve at room temperature.

Duck Roast

Duck Roast is a delightful chinese dish from duck which tasty and simple recipe . From the Origin Chinese Food the duck recipe can be your family variation of daily food at your dinning table . Bring an aromatic Chinese Cuisine for duck delicious in this recipe .


Duck Roast Recipe

Ingredients :


1 duck, about 5 pounds, fresh or frozen

1 tablespoonful salt

1 scallion

3 slices fresh ginger


For the Glaze:

1 tablespoonful light corn syrup

2 tablespoons water

1 tablespoon soy sauce


Few sprigs fresh cilantro, for garnish



Cooking Direction :


Thaw the duck, if frozen.
Remove any excess fat, and rinse and pat dry with paper towels.
Rub the entire surface of the duck, inside and out, with the salt.
Cover and refrigerate for several hours, or, overnight.


Put the scallion in the cavity and lay the slices of ginger on top of the duck.
Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove.
Place a large rack in the roasting pan and bring the water to a boil.


Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan.

Place the duck in the casserole and then put the casserole on the rack.

Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary.
Save the duck broth to use in soups or stir fry dishes.
When done, remove the duck from the casserole and place it on a rack to dry.


Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck.
Allow duck to dry for 1 hour.


Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.


Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces.


Arrange the pieces on a serving platter, garnish with cilantro and serve.

Friday, April 11, 2008

The Triple Bypass Burger...Yum!

Recently I read about a hamburger resturaunt that is in Arizona offering the triple bypass burger and the quadrupal bypass burger amongst other interestingly named menu items. After reading a lot of cleansing and fasting books, this article got me thinking.

When I first read about this place I actually laughed because from a marketing perspective it's great and it looks like they do an amazing job and are actually really funny about it. The reason why I laughed is because they have girls in nurses outfits delivering the burgers. All of the customers get those aprins you get when you have a surgery in the hopsital. I think they even take you to your car when you're done in a wheel chair. Clever marketing and quite funny.

But on the flip side it's actually quite sad. I see in america today a love for food and a love for the taste of food above all else. Only when a person has a disease (and most of the time not even then!) or if they're trying lose weight does the idea of food as something other than a tasty addiction even become important.

I see on popular tv cooking shows the cooks making food and all they talk about is how their food will taste. It's almost quite amazing how our addictions are being supported and praised.

Does anybody think when they're making this "tasty food" (that they're completely addicted to) what kind of an impact this has on the earth? Do they care how many animals were slaughtered in the process? Do they care how many acres of land are ruined from the excrement of these animals? Do they think about how the prices of homes in entire middle class neighborhoods fall, when a slaughter house is nearby, and what affect that has on those people who lived there? Do they think about how much land is wasted growing food for these animals (they they end up killing) that could be used to help end starvation? Do they think about the people or immigrants that have been killed or maimed in the process of the making of these hamburgers or tasty meals? Do they think about what industries they're supporting by buying these foods? Read Fast Food Nationfor a jolly time. These are just mostly the enviornmental and political factors involving the creation of this "food." Do they think that they can abuse their bodies all their lives and get a way with it? Do they think about what that food is doing to their insides? Do they care? Do they care about how long they might live or what diseases they may get? How about being around for their kids and grandkids? Do they think about how the drug industry profits from the drugs they're going to need to take when they get sick? Does this matter? Or do they only think about how something tastes and how good it is?

It almost pains me to watch these cooking shows because of this. There is no thought whatsoever about anything other than how the food looks and how the food tastes.

The bible says "whatsoever a man sows that he also reaps." This is true in every area of life, not just health. But one cannot abuse and poisoin their body on a daily basis and then expect any level of health. It doesn't make any sense to assault your digestive tract continually and then complain every day that you have stomach aches and the pills your taking just don't work anymore.

We have removed ourselves from the personal responsibiblity of health and happiness and now expect to get it from watching endless hours of T.V. and taking pills. Health and happiness is something like a discipline that must be developed on a daily basis. T.V., pills and quick fixes aren't going to somehow get rid of the affects toxic living is having on us.

So the next time you're going to eat somewhere or eat something (or for that matter buy a product anywhere) ask yourself who is being harmed, who is benefiting, what industries are you supporting and how will this effect your health and life as well as how it will affect your family and the planet.

Hopefully we all can start making better decisions in every area of life...

Wednesday, February 27, 2008

Lemon Verbena Drop Recipe

2 oz. lemon verbena infused vodka (instructions below)

splash of Limoncello

sweeten to taste with superfine sugar or simple syrup (less grainy) - start with 1/4 teaspoon or so, and sweeten from there to taste.

In a shaker filled with ice add the lemon verbena vodka, a splash of Limoncello, and the sugar/simple syrup. When it comes to sweetness, you may want to add more or less sweetener depending on how you like your drinks. Shake well and serve in a martini glass with a sprig of lemon verbena and a curl of lemon peel (you can also sugar the rim if desired).

Lemon Verbena Infused Vodka

Clean and dry the jar you are going to use.

You want to wash the lemon verbena you are going to use really well, or the sediment will end up in your vodka. Wash several leafy sprigs of the lemon verbena and pat them dry with a clean towel.

Add the lemon verbena to the vodka. Depending on how much vodka you will be using adjust how much lemon verbena you add. You can see in the above picture I used quite a bit of the verbena and ended up letting it infuse for about 36 hours. It's not an exact science, just keep sampling it until the strength is to your liking.

Seal the jar and wait at least 24 hours. The lemon verbena imparts its flavor to the vodka quite willingly and you will also start to notice a change of color in the vodka. After the initial 24 hours, if you want a more pronounced verbena flavor, let it go longer and taste every 12 hours or so until you feel the infusion is complete.

Monday, February 25, 2008

Burger, Fries & Coke please

"Can I take your order sir?"...."Sure I'd like a burger, fries and a coke please." Does this sound familiar to you? because it does to me. I can't tell you how many times I've rolled thru a drive thru at my local fast food restaurant and ordered this food, if you want to call it food. But it's really amazing to me how resilient the human body is to be honest. We can really wreck havoc on our entire internal organs for 50, 60 sometimes even 70 years before it starts breaking down. God really is amazing and our bodies truly are like machines. When you take good care of your body (temple) it makes perfect sense that it will serve you for much longer than the normal 60 to 70 years. But when you eat conventional denatured, cooked, chemicalized foods, diseases like cancer, and heart disease become normal. Thank God we are on an entirely different path.

There really is no way to 100% completely eliminate toxins from our entering our bodies. It's in the air, the plastics, mold in our houses the food etc. But what we're trying to do with raw foods is to lessen the toxic load to a more manageable burden.

The link to the study can be found here:
US Food and Drug Administration -
Total Diet StudyMarket Baskets 1991-3 through 2003-4
http://www.cfsan.fda.gov/~acrobat/TDS1byps.pdf

Here is what I've found in a conventional hamburger, fries and coke.
Hamburger: 38 pesticides
Fries: 23 pesticides
Coke: 8 pesticides
Total: 69 pesticides

Quarter-pound hamburger on bun, fast-food
1,1,1-trichloroethane 44
1,2,4-trimethylbenzene 44
benzene* 44
BHC, alpha 44
BHC, beta 44
bromodichloromethane 44
butylbenzene, n44
carbon tetrachloride 44
chlordane, cis44
chlorobenzene 44
chloroform 44
chlorpropham 44
chlorpyrifos 44
chlorpyrifos-methyl 44
cumene (isopropyl benzene) 44
DDE, p,p' 44
DDT, p,p' 44
diazinon 44
dichlorobenzene, p44
dieldrin 44
endosulfan I 44
endosulfan II 44
endosulfan sulfate 44
ethyl benzene 44
heptachlor epoxide 44
hexachlorobenzene 44
lindane 44
malathion 44
nonachlor, trans44
octachlor epoxide 44
pirimiphos-methyl 44
propylbenzene, n44
styrene 44
tetrachloroethylene 44
toluene 44
trichloroethylene 44
xylene, m- and/or p44
xylene, o44

Carbonated beverage, cola, low-calorie
benzene*
bromodichloromethane
chloroform
dichlorobenzene,
omethomyl propylbenzene,
n-styrene
toluene
trichloroethylene

French fries, frozen, commercial, heated
1,2,3,5-tetrachlorobenzene
2,3,5,6-tetrachloroaniline
2-chloroethyl linoleate
2-chloroethyl palmitate
benzene*
chlorpropham
chlorpyrifos-methyl
DDE, p,p'
DDT, p,p'
dicloran
dieldrin
diphenyl 2-ethylhexyl phosphate
endosulfan II
endosulfan sulfate
ethylenethiourea
heptachlor epoxide
iprodione
isopropyl(3-chloro-4-methoxyphenyl)carbamate
malathion
pentachloroaniline
pentachlorobenzene
pentachlorophenyl methyl sulfide
TDE, p,p'

For a great documentary on the production of food checkout The Future of Food.

Remember this is only pesticides it doesn't factor in herbicides, fungicides, and other chemicals. Eating this food is more like eating chemical soup! Thank you very much but I'll make better choices. So hopefully this list can serve as motivation the next time you may get tempted to eat fast food. It's just one more tool to keep in the back of your mind that will allow us to make better food choices. How often do you eat fast food?

Friday, February 15, 2008

Beggar's Chicken

Ingredients:

  • 1 fresh chicken, 3 to 3 1/2 pounds, cleaned
  • Marinade:
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon ginger juice
  • 2 teaspoons salt
  • Stuffing:
  • 6 shiitake mushrooms, fresh or dried
  • 4 ounces lean pork
  • 2 ounces Chinese pickled cabbage, or preserved mustard greens
  • 2 green onions
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon five-spice powder (optional)
  • Other:
  • 2 tablespoons oil for stir-frying
  • 2 large sheets aluminum foil for wrapping chicken

Preparation:

To make the ginger juce, grate the ginger and squeeze out the juice until you have 1 teaspoon. In a small bowl, combine the marinade ingredients. Rub the marinade ingredients over the inside and outside of the chicken and let marinate for 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

While the chicken is marinating, prepare the vegetables and pork. If using dried shiitake mushrooms, reconstitute by soaking in warm water until softened. Squeeze dry and cut into thin slices. For fresh, wipe with a damp cloth and slice. Cut the pork into thin matchstick pieces. Finely chop the remaining vegetables.

In a wok or heavy frying pan, heat 2 tablespoons of oil over medium-high to high heat. Add the green onion and the pork. Stir-fry until the pork is crisp and nearly cooked through, then add the mushrooms and preserved greens. Stir in the soy sauce, rice wine or dry sherry, sugar, sesame oil and five-spice powder if using. Remove from the pan.

Stuff the chicken loosely with the stuffing and close with skewers or strong toothpicks. Wrap the chicken tightly in the aluminum foil. Place the wrapped chicken in a roasting pan.

Bake the chicken for 75 minutes. Bake for another 15 minutes or until the juices run clear and the temperature of the chicken in the thickest part of the thigh is 180 degrees Fahrenheit. Remove the stuffing and serve with the chopped up chicken.



Source : http://chinesefood.about.com

Monday, February 11, 2008

Raw Food Affiliate Program


We recently launched a raw food affiliate program for our new raw food store called ShopRawFoods.com. I've seen many blogs out there that have affiliate banners on their sites promoting various online raw food stores. This is a great thing because it benefits everybody.

If you really believe in a store or the vision of a company why not earn some extra money by putting one of their banners on your blog? The way an affiliate program works is that most of them are free to sign up.

Signing up is pretty easy, you just need to fill out a quick form. Then you can typically select from a number of text or graphic banners to put on your site. Don't worry you don't need to know any html or coding language. The affiliate program gives you this code and all you have to do is copy and paste it into your site or blog.

When somebody clicks on your new raw food affiliate banner that you just placed on your site and makes a purchase, then you receive a commission, just for the referral. How amazing is that?

What happens if the person who clicks on that new banner simply looks around and then doesn't buy? Well you wouldn't make any money off that. But most all affiliate programs have what's called a "cookie" length. That simply means that when the reader of your blog clicks on your banner and doesn't buy; they still have been "cookied." That means that even if that person goes directly to the merchants site X amount of days later (w/o going to your site and clicking on that banner first) and makes a purchase, you still get credit for that sale. Why you ask? Well the reason why is because you're being rewarded days later for "introducing" your blog reader to the merchant who sells products.

The trick is to look for raw food affiliate programs that have long cookie lengths. Typically most affiliate programs offer a 30 or 60 day cookie program. Ours has been set to 150 days. That's 5 months! You could refer somebody over to our site and they can wait almost 5 months to buy something and you still get credit for that order!

Another thing about raw food affiliate programs is that you have to accrue a certain amount of money in your affiliate account in order to get a check. Most of the time affiliate programs make you have to accrue at least $100 dollars before you can get a check. I've seen some as low as $75, we really want to reward our affiliates so we set ours currently to $50. All you have to do is earn $50 and you get paid!

Last but not least, you want to look for an affiliate program that has a high commission rate. Typically commission rates hover around 5%. I think even Amazon.com starts their affiliates off at around 4.5% Our commission rate right now is set to 8%. Our average order size is $120 so that means a commission check for each order just shy of $10.00! Imagine making an easy $10 for every order you refer and making some money for doing something you love like blogging about the raw food lifestyle?

I know that having an affiliate program on your raw food blog or website is not for everybody. If it is and you resonate with what we're doing, we'd love to have you on board.