Greetings from Key West
February 16, 2010
I am vacationing in “Key Lime Pie country” and thought I would share an amazing Vegan and Sugar-free version from one of my favourite cook books – Raw Food Made Easy. Once you try this amazing recipe you will be hooked on Raw Pies. Mark your calendar, June 19 2010, Simply Raw hosts a Healthy Lifestyles Festival in Ottawa http://www.simplyraw.ca/community/festival-2010/, including a Raw Pie contest with celebrity judges, don’t miss it
OK, back to the beach!
Healthy Key Lime Pie Recipe
recipe from: Raw Food Made Easy
Ingredients:
Crust:
1 1/2 cups unsweetened shredded dried coconut
3/4 cup macadamia nuts, unsoaked
3/4 cup walnuts, unsoaked
1/2 teaspoon sea salt
1/2 cup pitted medjool dates, unsoaked
Filling:
3/4 cup chopped avocados (about 1 1/4 avocados)
2 tablespoons fresh lime juice
1/4 cup unpasteurized honey
Blueberries and freshly sliced kiwi fruit (optional garnish)
Directions:
Crust:
Combine coconut, macadamia nuts, walnuts, and sea salt in food processor and process until coarsely ground.
Add medjool dates and process until mixture looks like coarse crumbs and begins to stick together. Be sure not to process beyond this point.
Transfer coarse crumbs/crust into a 9″ pie plate. Use your fingers to gently distribute the crumbs in a uniform layer along the bottom and up the sides of the plate. Aim to build up the sides with about 3/4 of an inch of crumbs.
After the crumbs are evenly distributed, press the crust firmly against the bottom of the plate using your fingers. Be sure to press firmly near the junction between the bottom of the pan and the sides of the pan. Press firmly into the crust along the sides of the pan. Place completed crust in the freezer for 15-20 minutes.
Filling:
Combine avocados, lime juice, and honey in a food processor and process until smooth. You may need to stop occasionally and scrape down the sides of the processor with a spatula or spoon.
Bringing it Together:
Use a spatula or spoon to spread filling over the bottom of the crust.
Peel kiwi, cut lengthwise, and slice into half-moons. Arrange kiwi slices around the outer edge of the pie – it looks especially nice when the slices are propped up at an angle.
Place blueberries (or any other berries like raspberries, strawberries, or blackberries) in front of kiwi slices.
Chill entire key lime pie for at least 2 hours before serving. This pie is best served chilled or slightly colder than room temperature.
Please note: This healthy key lime pie will keep in the refrigerator for about 2-3 days.
Spa Night with my Idol
January 28, 2010
Renee Loux is my Green Goddess, Cook Book and Chef Idol! The one person I would most like to cook with and discuss all things foodie and all things Eco Green.
(OK Universe, I’m waiting for the call!)
I wanted the food for our first Green Goddess Spa Night to be just as spectacular as our guests Carolyn and Gail of Mobile Beauty, Magdalena of Woman Divine and Robyn, our Restorative Yoga Teacher extraordinaire. So of course I called on Renee the Green Goddess herself to help me whip up some Gourmet Vegan Delights. Hmm I wish I really could call her and she would rush right over, however her insights and love of food in her amazing cookbook The Balanced Plate, had me channeling my inner Green Goddess in no time. I decided finger food would be best, no knives and forks to dirty, recipes that could be made ahead of time and I wanted the menu to be mostly raw, and definitely gourmet. So I set about my task of creating Excel grocery lists (no time for forgotten items at the last minute) and Flow Charts of what dishes could be made ahead and what needed to be done right at the last minute – phew, here we go.
First was the Beet Ravioli with the Pine Nut Ricotta, both the filling and the marinaded beets can me made a few days ahead and take just minutes to assemble, these are amazing! Bonus the left-over Pine Nut Ricotta can be used as filling in wraps with lots of greens and shredded veggies.
Next the Spicy Thai Lettuce Wraps (recipe below), for this you can make the dressing a few days ahead and I chopped up all the veggies the previous day as well, so all that had to be done on Spa day was roll up the Wraps. The dressing was amazing and it turns out I had leftovers of this too, so I combined the dressed veggies with cooked rice noodles and a bit of home-made peanut sauce for a yummy noodle salad.
The most time consuming recipe, and of course the most delicious, was the Winter Collard Wraps (recipe below). There are a number of steps involved, first making the Wild Mushroom Dipping Sauce (which can be made ahead of time) and then marinading and broiling the butternut squash, fennel, mushroom filling, then blanching and shocking the collard greens to give them an amazing bright green colour and then with the help of my wonderful, amazing, goddess friend Sue, these little Collard Wraps had to be, well, wrapped. This was the tough part – Sue with patience I do not possess, did a brilliant job! We had leftover roasted squash and fennel which I used the next day in a tortilla wrap with the pine nut ricotta and lettuce – blow your socks off delicious!
The final dish was Edamame Hummus, which takes only seconds to whip up and is low-fat, high in protein and delicious!! I also made Endive Cups with Pine Nut Creme Fraiche and Sweet Pea Mole – if making it again I would prefer the endive filled with 1 tbsp of the Edamame Hummus and 1 tbsp of the Pine Nut Ricotta, easier than making 2 more fillings.
We complimented the meal with organic and Eco wines, Caliterra Bio – Sur Carménère 2009, which will be certified organic in 2011 and Fetzer Valley Oaks Sauvignon Blanc. And we finished the meal with delicious raw almond truffles , supplied by Robyn, and mint tea.
The whole evening was a huge success; the food, the wine, the women, the pampering, what a great way to spend an evening. A big thank you to all the Green Goddesses who attended, to Carolyn, Gail, Magdalena and Robyn for treating us to their magic and to Laurie and Kerry who make everything flow so smoothly. Thanks Ladies.
RECIPES
Spicy Thai Lettuce Wraps
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields 12 rolls about 6 servings, approx. 100 calories per roll
The list of ingredients is long but it’s worth it. The dressing is worth making double as it keeps well for a few days and its delectable on a crunchy salad, steamed veggies or as a dip
1-2 heads romaine lettuce 1 large carrot, cut into matchsticks
1 tbsp umeboshi plum vinegar 2-3 ribs celery, cut into matchsticks
3 tbsp sesame oil 2 cups napa cabbage or Chinese cabbage, sliced finely across the leaves
1 tbsp raw almond butter 1 mango or papaya, peeled, seeded and cut into ¼ inch strips
1 clove garlic, pressed 2 cups mung bean sprouts
½ cup finely chopped green onions, including greens ½ bunch cilantro, washed
2 tbsp peeled and finely shredded ginger ¼ cup packed mint leaves, torn if they are large
¼ cup lime juice + 1-2 tbsp 20 basil leaves, torn
1 ½ tbsp soy sauce
1 tbsp maple syrup
1 tbsp agave nectar
½ – 1 Thai chilli pepper (or other small chilli pepper) seeded and finely chopped
Sea salt
Separate the 12 largest lettuce leaves from the head (save the rest for a salad)
Bring a large pot of water to a simmering boil. Submerge the lettuce leaves in the water for about 10 seconds. Remove with tongs or drain water immediately. Shock under cold running water or submerge in ice water to halt the cooking and preserve the bright green colour at its peak. Gently squeeze and blot with a clean, dry towel. Toss gently with 1 tbsp of umeboshi plum vinegar to coat. Set aside.
In a bowl or measuring picture, mix together the sesame oil, almond butter, garlic, ginger, green onions, lime juice, the remaining 2 tbsp of vinegar, soy sauce, maple syrup, agave and chilli pepper. . Season with salt to taste. This can be made ahead of time and will keep for 2 days in a sealed container in the fridge.
Lay one of the lettuce leaves flat on a cutting board with the rib facing up. Trim away the protruding rib of the leaf with a paring knife.
Use a drinking glass to flatten the rib so it will be flexible enough to roll
Make sure the stem of the leaf is facing you. Place ¼ to ½ cup of the dressed vegetables evenly across the bottom half (stem half) of the leaf. Top with a few strips of mango, a small bunch of mung bean sprouts, a few sprigs of cilantro, a few mint leaves and pieces of basil leaves. (The tendency is to overfill but less is more here). Fold the flattened bottom of the leaf over the vegetables and tuck under. Fold the sides of the leaf in (like rolling a burrito) and roll into a cylinder. Set aside and carry on with the rest.
The rolls may be cut in half on a slight angle for presentation.
Winter Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
1 medium butternut squash 1-2 cloves garlic, pressed
1 fennel bulb 2 tsp dried thyme
1 large Portobello mushroom, stem and gills removed 2 tsp dried rosemary
6 shallots Sea salt
3 tbsp olive oil Fresh ground pepper
1 tsp balsamic vinegar Collard Wrappers
1 tsp umeboshi plum vinegar Wild Mushroom Dipping Sauce
1 tsp maple syrup
Preheat broiler (but note you may not need the oven for 2 hours, see below)
Peel the butternut squash. Cut in half and scoop out the seeds with a spoon. Cut across into 3 sections. Slice into small ¼ inch wedges
Remove the upper stem and feathery leaves of the fennel. Cut in half madn cut out the stem at the bottom. Lay face down on the cutting board and cut across into small ¼ inch pieces
Cut mushrooms into ¼ inch slices
Mix together the olive oil, balsamic vinegar, umeboshi plum vinegar, maple syrup, garlic, thyme and rosemary. I recommend putting the squash in one bowl and the rest of the veggies (including shallots) in another bowl. Distribute the marinade evenly between the bowls and toss it with the vegetables to coat evenly, season with a pinch of salt and pepper. Add a little extra olive oil if necessary. Marinade for 15 minutes to 2 hours (the flavor gets better with more time).
Lay the squash in one casserole dish and the rest of the veggies in another.
Place on the top rack of the oven and cook for 6-8 minutes. Flip the vegetables over with a spatula and return to the broiler for another 5 to 7 minutes, until savoury and browned.
Remove and let cool enough so that you can handle them comfortably
Lay a prepared collared wrapper flat on a cutting board. Use a paring knife to slice close to the rib on either side to remove the rib. Each side can be cut into half across (to get 4 pieces per leaf).
Lay a piece of collard with short side facing you (long side running away from you).
Lay a piece or tow of squash, a nice pinch of fennel and shallot and a slice or two of mushroom in the center of the wrapper. Fold the bottom edge over the vegetables and tuck under. Fold the sides in (like rolling a burrito), then keep rolling the package away from you until it is closed.
Carry on until you have used up all the greens or veggies. Serve at room temperature with Wild Mushroom Dipping Sauce
Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
6 large collard leaves 1 tsp umeboshi plum vinegar
1 tbsp olive oil 1 tsp lemon juice
Salt and pepper
Bring a pot of water to a simmering boil. Submerge the collard leaves for one minute until they turn bright green. Pull out with tongs and drain immediately. Shock by running under cold water or plunging into ice water to arrest the cooking process and preserve the bright green colour. Drain
Toss the greens with the olive oil, vinegar, lemon juice, a pinch of salt and pepper. Set aside until ready to use (if it will be longer than 20 minutes, store covered in the fridge).
Wild Mushroom Dipping Sauce
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
¼ cup dried wild mushrooms (about ¼ ounce) ¼ cup white wine or more stock
4 large dates, pitted and torn into pieces 2 tsp balsamic vinegar
1 ¼ cups vegetable stock 1 tsp soy sauce
2 tbsp pine nuts 1 tsp maple syrup
3 tbsp olive oil 2 tsp dried thyme
6 shallots thinly sliced (about 1 ¼ cups) 1 tsp Dijon mustard
2 cloves garlic minced Sea salt and pepper
Place the mushrooms and dates in a small saucepan with the stock. Bring to a gentle simmer over medium heat. Reduce to low and let simmer fo 10 minutes, or until the mushrooms are completely soft.
Place the pine nuts in a medium skillet and toast over low heat, stirring regularly, for 3 to 4 minutes, until fragrant but not browned, set aside.
In the same skillet, warm the olive oil over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes, or until soft and turning translucent. Add the garlic and cook for 1 minute, until fragrant but not browned. Add the wine, balsamic, soy sauce and maple syrup. Turn the heat up to medium-high and continue to cook, stirring occasionally for 7 to 10 minutes, or until almost all of the liquid has cooked off. Add the softened mushrooms and dates with their cooking stock. Cook, stirring occasionally, for about 10 minutes, or until about half of the liquid has reduced. Add the thyme and mustard, and a pinch of salt and pepper (be mindful not to over-salt if the stock has salt in it already). Stir and remove from the heat.
Let cool for a few minutes. Use an immersion blender or transfer to a blender to blend until smooth. Season with salt and pepper only if needed.
Serve warm or at room temperature. Store leftovers in a sealed container in the fridge for up to 3 days
Ignite Your Digestive Fire
January 14, 2010
My good friend and amazing Yogini Sylvie Gouin of Core-Elation Yoga, shares her insights on boosting your digestion with ginger and lemon tea.
“The traditional holiday feasts can be hard on our digestion. White flour, sugar, meat, gravy, and alcohol are wet in nature and create a feeling of heaviness. You may have experienced that when your digestion is sluggish, your overall energy is sluggish as well. An easy, tasty, economically friendly way to re-ignite your digestive fire is fresh ginger tea.
Ginger is in the spice family an it is known botanically as Zingiber officinale. The name is derived from the Sanskrit name “singabera” meaning “horn shaped”. In my holistic nutrition courses, I was taught that ginger is not only good to activate the digestive fire but it also relieves pain caused by gas as many people know it is good for nausea. I have also encountered many studies where ginger is said to be efficient in relieving inflammatory pain such as rheumatoid arthritis. In India, the dried roots are considered distinct medicinal products and like China, ginger is used to alleviate cold-induced disease, nausea, asthma, cough, colic, heart palpitations, swelling, loss of appetite, and rheumatism.
This is how I have it:
2 cups of water
1 slice of ginger that is about .5cm x 2cm
Bring to a boil and simmer for about 5 minutes
Then I add the juice of one lemon
On occasion, I add 1tbs of maple syrup
The lemon is also known for its health benefits. It is one if the best fruits for people who have eaten a high fat/protein diet. It has the cleansing benefits to destroy putrefacting bacteria in both the mouth and intestines. It is very beneficial for digestion. Again, I was taught that the lemon really is medicine. One of its most valuable benefits is that it helps to absorb minerals and it is high in minerals.
I encourage you to research this information. I believe that nutrition is individual. Stay informed and find what best suits your body. Moderation, education, intuition and common sense are often our best allies when it comes to supporting our health.”
Green is the New White
November 3, 2009
Calcium-Filled Green Smoothie
Almonds, tahini, fortified rice or almond milk and greens are all high in calcium
2 tbsp raw almond butter
1 Tbsp. each of hemp seeds and tahini
2 large organic bananas, (frozen makes the smoothie creamier)
2 cups water, coconut water or fortified rice or almond milk
1 handful of Kale, Romaine lettuce, or Baby Spinach
2 cups blueberries, frozen or fresh
1-2 tbsp agave nectar, honey or maple syrup
Blend everything together in a high speed blender until smooth. Note – if you’re new to adding greens to your smoothie – use the Romaine Lettuce, it has an almost sweet taste.
Calcium-Rich Salad
Make sure your salad includes these high-calcium foods:
Shredded Cabbage
Romaine Lettuce
Swiss Chard or Shredded Kale
1/2 cup cooked kidney beans, pinto beans or navy beans
Top with slivered almonds and Lemon-Tahini Dressing
Lemon-Tahini Dressing
• ½ cup raw tahini
• 1/3 cup water
• ¼ cup fresh lemon juice
• 1 clove crushed garlic
• ¼ tsp ground cumin
• ¼ tsp salt
Babycakes Muffins!
October 30, 2009
I have to admit that I love cookbooks! I even read them in bed, yes that’s right, then I dream of sugar plums (vegan of course) dancing in my head . When I noticed that Babycakes bakery in New York City had a cookbook, I headed to Amazon right away! And voila 2 days later the newest addition to my library arrived.
The cover of the cookbook reads “Vegan, (mostly) gluten-free, and (mostly) sugar-free recipes from New York’s most talked-about bakery.” One thing that has kept me from doing much baking lately is most vegan recipes simply replace milk with soy milk and eggs with flax-eggs, all the while leaving a cup or more of sugar, and white flour. I prefer to ditch the processed sugar when I can and I also try to eat a gluten-free diet as well, makes my tummy feel better – happy tummy, happy me! The two recipes below use agave nectar, a low-glycemic sweetener from the agave plant and spelt flour is used in place of wheat flour. Spelt is not 100% gluten-free, but many people with wheat sensitivities are able to digest it comfortably. Most of the recipes use coconut oil described in the book as “high in omega-3 fatty acids, and packed with lauric acid, stores in your body as energy and not fat, and supports the proper function of the thyroid, thus stimulating the metabolism.” You need to melt the oil before you use it, it’s solid below 67 degrees. For the recipes below used sunflower oil as I didn’t have enough coconut oil on hand. Good news is coconut oil and agave nectar are both available at the local Superstore, and all health food stores.
So… how did the muffins turn out? DELICIOUS! Moist, light-tasting and not too sweet. Double-tested my my hubby and they got the two thumbs up 
Enjoy!
Baby Cakes Bakery – Blueberry Muffins
http://www.babycakesnyc.com/
Ingredients
2 ¼ cups whole spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup coconut oil or sunflower oil
2/3 cup agave nectar
2/3 cup rice milk
2 tsp vanilla extract
1tsp pure lemon extract (I used the finely grated rind of 1 organic lemon)
2/3 cup blueberries, fresh or frozen (do not thaw)
1. Preheat the oven to 325. Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the oil, agave, rice milk, lemon and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until evenly distributed throughout the mixture.
3. Pour 1/3 batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin180 degrees after 15 minutes. The finished product will bounce back when slightly pressed, and a toothpick inserted in the center will come out clean
4. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Baby Cakes Bakery – Zucchini Muffins
http://www.babycakesnyc.com/
Ingredients
2 cups whole spelt flour
½ cup flax meal
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tbsp ground ginger
½ cup coconut oil or sunflower oil
¾ cup agave nectar
¾ cup rice milk
1 tbsp vanilla extract
2 cups shredded zucchini
1. Preheat the oven to 325. Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. Add the oil, agave, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the zucchini just until evenly distributed throughout the mixture.
3. Pour 1/3 batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin180 degrees after 15 minutes. The finished product will bounce back when slightly pressed, and a toothpick inserted in the center will come out clean
4. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Fortifying Yoga Food
October 27, 2009
This time of year we hear quite a bit from our yoga students and runners about feeling tired, a bit grumpy, sluggish digestion- yikes what are we to do. Well a good suggestion is to take a mini-break. Hmm can’t take off work and fly to a spa for a few days – how about a 3 day mini Kicharee Cleanse!
Sylvie and I both love Kitcharee – also known as mung beans and rice. It’s a great winter food, it is cleansing and fortifying and can be used as a winter fast, it’s especially recommended for people over forty. Excellent for the kidneys, colon and digestive organs, it is also beneficial in cases of constipation, or when food is not being digested by the intestines. Mung beans are a very easily assimilated form of protein. Combined with rice and cooked until they have a soupy consistency, they are really a “predigested” food.
Elation Centre Mung Beans and Rice (Kitcharee)
Ingredients:
- ½ cup mung beans (soaked overnight covered in water, and 1 tbsp apple cidre vinegar)
- ½ cup brown basmati rice
- 4 cups or more water
- 1 tsp – 2 tbsp grated fresh ginger
- 1 large onion chopped
- 4 cloves garlic minced
- 1 large ‘thumb’ ginger, minced
- 2-3 cups chopped vegeatables (zucchini, carrots, brocolli, celery)
- ¼ tsp cumin seeds or ground cumin
- ½ – 1 tsp coriander seeds, or ground coriander
Directions:
Rinse the beans and rice. Bring water to a boil add the rice boil for 15 minutes, then add the beans, garlic, onion and ginger. Let it boil over a medium heat for another ten minutes. Add vegetables and spices. Continue to cook over a medium to low heat, stirring to prevent scorching. Add more water if necessary. Loosley cover the pot, total cooking time 45-60 minutes.The consistency should be rich and thick, the ingredients barely discernable. The soupier this is the easier it is to digest.
This dish will provide you with protein, carbohydrate, vitamins, minerals, a bit of fat. Excellent and easy to digest. Its often recommended as a mono fast. Either one day or 28 days, from full moon to full moon. Enjoy!
3-day Mini Cleanse
Here are some suggestions for your 3-day break, listen to our body and contact your doctor if you really are coming down with something and not just feeling ‘dull’.
First thing in the morning have a big mug of digestive cleansing tea: to 5 cups boiled water add 1 tbsp fresh ginger root, 1 tbsp turmeric, 1 tbsp dried licorice. Cover and reduce heat for 10- 15 minutes. Optional add in 1 tbsp raw honey or pure maple syrup
For breakfast enjoy fresh homemade Green Juice – my favourite is:
Green Veggie Juice with Apples and Lemon
½ cucumber
1 stalk celery
4 kale leaves
½ head romaine lettuce
1 large green apple
½ lemon – peeled
Optional – add 1 tbsp flax oil or ground flax see – mix well
Process through a vegetable juicer and add ½ cup pure water to dilute.
For more calories try our Post-Run Green Smoothie
For lunch and dinner have a big bowl of Kicharee. If you are hungry have fruit between meals.
Drink lots of water and herbal tea. Go to bed early, take daily walks or yoga and smile:)
Good Luck Sharon
October 13, 2009
One of our members, Sharon Chisolm, is taking part in the 2009 World Masters Games in Sydney, Australia. Sharon is competing in Race Walking for team Canada in the 5000 and 10000 meter events! It was just a few years ago that Sharon attended a talk by the Bytown Walkers and learned about competing at the Games, and right then said to herself ”I am going to do that!” Hey look at her now!
Sharon we wish you the best of luck – you are an inspiration!
Woman Divine
September 3, 2009
Just back from an amazing facial – wait not just a facial but an organic, out-of-this-world, blissful 60+ minutes of feeling totally pampered by Magdalena Tomczak the founder of Woman Divine - and here is her bio taken form the Woman Divine website.
“Magdalena is a holistic skin care therapist with a broad-based education in massage therapy, aromatherapy and nutrition. She has been practicing an organic approach to beauty since 1996.Believing there is much more to your face than a clear complexion, Magdalena creates unique facials which go beyond conventional beauty treatments.She is a promoter of “no fuss” organic skin care routines which are simple yet effective and believes the true answer to an attractive looking face lies in releasing tension from facial tissues.
Magdalena is definitely not a follower of the fear-based, anti-aging movement, which she suggests in its essence denies self-acceptance and the natural flow of life. Rather, she sees every stage of a woman’s life as an expression of beauty and a true cause for celebration.”
Magdalena uses Julique products, a certified organic and biodynamic skin care line and organic, wild-crafted essential oils – heavenly. During my facial Magdalena combined massage of face, shoulders and back, as well as a wonderful foot massage, a real treat for my runner’s feet (and I fell asleep!). Her first suggestion for my dry skin was not which products to purchase but to make sure I took lots of essential fatty acids, she said my skin would really appreciate it; so I poured a generous ‘glug’ of Udo’s oin in the smoothie I’m drinking right now! She also offered me samples of a cleanser that would work well for my ’sun-kissed’ summer skin and I purchased a nice rich moisturizer to keep my complexion looking like I just came from her Spa.
Magdalena, thank you so much for a wonderful experience, and Sylvie thank you for referring me to Woman Divine and the divine Magdalena!
Contact information:
Address:351 Churchill Ave. N. 2nd floor, Ottawa, ON K1Z 5B8 Telephone: 613 216 7676 E-mail:info@womandivine.ca
Chocolate of the Gods!
May 21, 2009
Here is my all-time favourite chocolate recipe from one of my favourite cook book authors – Renee Loux, she is awesome!!
Check out her website, and a video of this recipe.
Renee shares tons of info on healthy green living and out of this world recipes. Her cook book The Balanced Plate is one of my go-to books.
Chocolate of the Gods
by Renee Loux
- 2 cups avocado (the richer, the better- Haas is a great varietal)
- ½ cup + 2 tablespoons maple syrup
- 2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)
- 2 tablespoons Omega Nutrition coconut butter (optional)
- 1-2 teaspoons non-alcohol vanilla extract
- 1 teaspoon balsamic vinegar (aged balsamic is best)
- ½ teaspoon shoyu (wheat free soy sauce)
- 1 cup pure cocoa powder (Green & Black is choice)
- 1 pint raspberries
- handful of fresh mint leaves
- sprinkle Scharffenberger’s cacao nibs (optional)
Procedure
In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.
Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.
Leftover Storage
Store leftovers in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month
Yoga and Vegetarianism
April 30, 2009
This week in our Powerful Woman Yoga Boot Camp class have been reading from Yoga and Vegetarianism by Sharon Gannon. Below is an excerpt from the introduction with a great interpretation of the Yamas - Yoga guidelines regarding how to treat others, including animals.
Sharon comments that if we really want to have a lighter impact on the planet, a compassionate vegetarian diet is a good place to start. We can practice compassion 3 times a day when we sit down to eat.
Ethical vegetarians eat only plant-based food in order to show compassion towards animals and other humans and to benefit the planet. Ethical vegetarians eat no eggs, dairy products or fish because these are not plant-based and eating them causes great harm to other beings and the planet
“If we are interested in Yoga we might ask ourselves, “What is Yoga interested in?” Yoga has one goal: enlightenment, a state in which the separateness of self and other dissolves in the realization of the oneness of being. What hold us back from that realization is a false perception of reality. Instead of perceiving oneness, we see separateness, disconnection and otherness. Because the term Yoga refers not only to the goal of enlightenment but also to the practical method for reaching that goal, all of the practices must address the basic issue of “other”. Otherness is the main obstacle to enlightenment. Killing or harming others is not the best way to overcome that obstacle. How we perceive and relate to the others in our lives determines whether or not enlightenment arises.
In the Yoga Sutras, Pantanjali lays out and eight-limbed plan for liberation called Raja Yoga. The first limb is called Yama which means restraint and includes five ethical restrictions.
1. ahimsa – nonharming
2. satya – truthfulness
3. asteya – nonstealing
4. brahmacharya – continence
5. aparigraha – greedlessness
The yamas describe how an unenlightened person who desires Yoga should restrict his or her behavior towards others. Pantanjali says that as long as you still perceive “others” and not one interconnected reality, then (1) don’t harm others, (2) don’t deceive them, (3) don’t steal from them, (4) don’t manipulate them sexually, and (5) don’t be greedy, selfishly depriving them of sustenance and happiness. ”
The transition to an ethical vegetarian diet can be challenging, start by making small changes and referring to the Yamas when making your food choice. Small changes can lead to large scale healing of our health and our planet.
Tempeh is a great way to transition from eating meat, it’s great on the BBQ, simply marinade and grill (no saturated fat and loaded with flavour)!
Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
Epicurious Sept 2008, by Executive Chef Chris Miller, Como Shambhala Estate, Begawan Giri, Bali
Editor’s note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.
This zesty dish proves that grilling isn’t just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets.
Yield: Makes about 4 servings
For tahini sauce:
1/2 cup tahini (Middle Eastern sesame paste), well-stirred
1 clove garlic, germ removed and clove crushed with back of knife
2 teaspoons fresh lemon juice (from 1 small lemon)
1/2 teaspoon extra-virgin olive oil
1 teaspoon fine sea salt
3/4 teaspoon ground white pepper
For tempeh:
4 (4-ounce) pieces soy tempeh
For orange dressing:
1 cup freshly squeezed orange juice (from 2 medium oranges)
3 tablespoons plus 1 1/2 teaspoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
To grill and serve:
Olive oil (for brushing)
2 heads radicchio, cut into eighths through core, with some core still attached to each piece
1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped
2 firm-ripe avocados, peeled and cut into wedges
3 tablespoons fresh lemon juice (from 1 medium lemon)
Make tahini sauce:In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)
Marinate tempeh: Reserve 1/2 cup tahini sauce for serving. Brush remainder in thick layer over both sides of tempeh pieces. Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.
Make dressing: In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes. Transfer to large bowl and let cool to room temperature, about 15 minutes. Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days. Whisk to reemulsify before using.)
Grill tempeh and radicchio: If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil. Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes per side.
Assemble and serve: Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices. Drizzle with lemon juice and reserved tahini sauce. Serve immediately.