February 2009 Raw Ramblings with Elyse Nuff Wow what a New Year this is being. Everywhere you look everything is already trying to push their heads out of the snow to be shining for the new year ahead. Are All of you doing the same thing, by planning your goals and journeys for 2009, and beyond? Are you planning on changing the way you eat, because you just don't want to go on any longer feeling sick and tired of being sick and tired,any longer? Are you already changing the way you eat and just want to get more info and ideas from others to enhance what is already happening to your body? This newsletter will bring you into this info no matter where you are on your journey.Please pass it along to your friends and family. One of the exciting things that I have discovered and decided to write about is the "Light Foods". Take a read. I also decided to take a look at the kitchen and see what I have in my Live raw pantry for the new days ahead. Also I will touch on the Cold Weather and the kind of foods we get to eat at this time of year. Interested in staying warm? Let's see. Also I would like to talk about the Free Coaching Classes I gave away at Christmas Time. Then the Events that I have booked for Feb. and finally a recipe that I came up with because I wanted to have something to stuff a wrap with that was nice and creamy and yet had lots of flavor. Try it for yourself. Great in either lettuce wraps or a Live Bread Wrap. Here's the content for February "Light" Foods Let's start the New Year in the Kitchen Coping with The Winter as Live raw Free 4 Hour Coaching Classes Events for February with Elyse Recipe "Creamy Cheese Filling"
*************************************** Let's Start the New Year in the Kitchen
Olive Oil-make it Organic, Cold pressed and Decanted if you can. The higher the price and the greener the Oil the better the quality of the Olive Oil it is. It needs to be dark green to be really good Oil. (Not the bottle, that is the marketing way of fooling us into thinking it is the Oil that is coloring the bottle. Not always so. Check the bottle and be sure it is a clear one. This Olive Oil I use for all sorts of food preparations and marinating. It is good to have around the kitchen. Keeps well in a dark cupboard. It becomes solid in refrigerator. Other Oils-Do be sure they are Organic and Cold Pressed if you can. No processing as that kills the nutrients. Some other Oils you may like to try are Flax Seed Oil, Hemp Seed Oil, Coconut Oil,, etc. Again the pricier, the better the quality. These Oils are very good for Salad Dressings or other places you would like to use a lighter Oil and flavor. They are quite a lot lighter than the Olive Oils. Must be kept in the refrigerator. Coconut Oil is also very good for liquifying and using to set foods as well as a body lotion. Celtic Sea Salt- A very good salt to have in the kitchen. Out goes the old table salt, it is too hard on the body. A good Sea salt is grey in color and a bit moist and of a heavier texture. There area couple of good brands out there. Avena Originals have one and Himalayan Celtic is good to name a couple. Great for getting the flavor out of your foods, even deserts. A pinch in a dish will enhance each flavor. Also good to take along with some oil once a day, with your water, to help the body to absorb the water. Spices-Doesn't matter what spices you want to use in your kitchen, try and be sure they are Organic and Raw as well as fresh as you can buy them. Also if you can get it in Whole Form, then it will stay fresh longer(nutmeg,ex.) Better yet if you have the space(even a bucket will do) grow your own fresh Spices. Nothing like taking them right from the pail. Fresh Herbs are much more flavorful and colorful than the dried versions. They are also very good for making fabulous Sun Teas. I change my Spices every 6-8 months on a rotating basis, otherwise it gets too costly to change them all at once, especially if you use a lot of different kinds. Anything in your cupboard older than that is a dead Spice. When you open the bottle and get a whiff of Spice dust, or no smell whatsoever, then your Spice has left. Keep your spices as fresh as you can. They are sometimes the carrier of the flavor in your foods. The Other Condiments I have in my cupboard include things like: Vanilla Bean- No extract here. It is not raw. Once you begin using the fresh Vanilla Bean you will not go back to any other Vanilla Flavoring. It is a little more pricey, but then you usually don't have to use a lot at a time. Us it by slicing it in half and scraping the amount you want to use from the soft center. What a flavor. Keep it in your refrigerator. Keeps for a long time. Sweeteners- I have in stock things like, Organic figs, Organic dates, Organic raisins, Organic dried fruit(my own), Unpasteurized Raw Honey(yes, the Bee Pollen is so good for the body).and Organic Agava Nectar. These sweeteners will cover anything you may want to prepare(depending) on the flavor one wants to create, in your kitchen. Out with things like Maple Syrup as it is processed and the body cannot use it. Nuts and Seeds-All varieties except for peanuts and cashews as they are not raw. No beans or grains in my kitchen either as they are full of gluten and are acids to the body. Each nit gives you a different flavor and texture for what it is you are using it for. Experiment and find the ones you like the best and then keep them around. Lemons- Last but not least the Lemons. Yes, Organic,if you can, for the best flavor and zesting. I use Lemon to preserve foods, give them a bit of zest and also to hold the color of the foods I am making. Lemons also take the place of Vinegar. Oh yes, out with all kinds of Vinegars as they dry up the blood, as they are a fermented food and very toxic to the blood. This also includes apple cider vinegar. Fermented foods are foods that are growing bacteria and are going bad in the bottle. Sauerkraut is not fermented, it is cultured that is why it is 100% pure Acidophyllis. The lactic acids in the cabbage turn the sugars in the cabbage into acidophyllis. Soy and its by-products, as they are known to assist in Cancer and Dementia in the body are also excluded from my kitchen. Other packaged products to walk past are things like Tahini, Miso or Almond Milk to mention just a few. They are not raw as a preservative is added to keep them on the shelf longer. Read your labels when shopping and be-aware of what you are putting into your body. Read the article above again. Instead of using physilium or aga flakes(I don't care for the flavor they leave in the food) to set your foods I either soak ground flax seed in water for a few minutes or use Fresh Avocado or Liquified Coconut Oil. Experiment again and see what works good for you. That is my list for this newsletter. Hope it is able to give you some guidelines to what you may like to have in your Live raw Kitchen for your adventure into preparing these foods without flying blind. Next month we will visit the kitchen for appliances and tools needed for your preparations. Take good care and step in to prepare. ***************************************** Coping In Winter as Live raw This seems to be quite a delemna for some people. Is it because they are convinced that you need to havae comfort food in the winter(hot food)? Maybe. Is it because people say that you can't get enough fresh foods in the northern sections, that's above the US Border? Maybe. But being in the Live raw scene now for going on 15 years, I have yet to be bothered by what season it is outside. My body( and yours) when clean really does adapt to the seasons and temperatures no matter what kind of foods you are eating. When it gets hot my body cools, when it gets cold my body warms. It is no great challenge to have to be eating only warm foods. If one is cold in the winter months I would suggest wrapping up and going out for a brisk walk. That will warm you. It is the circulation and action of the blood in the body that keeps you warm, not the food you eat. The fresh air will also do you wonderful things. I do not change my eating habits it does not matter what season it might be. Just think about it! What did you do the last time when you felt cold? What did you eat? Did it help? Was it psychological? Was it someone elses belief? Did you try going for a walk? Did it help? Did you have a hot bath? Did it help? We must not allow our minds to tell our bodys what to do when a challenge like coldness occurs, because nine times out of ten it will tell us something someone else told you. Is it true? Did you prove it for yourself? Don't be afraid to challenge the information by trying it out on yourself. Remember though, you are not going to get the results you thought maybe you would get unless your body is clean of toxins and can respond accordingly. Don't worry about the foods you are getting to eat because if you eat the local foods, then your body is living in the same environment and it will gladly use them to the best of its ability. Always know that you are doing the very best you can and if you believe your body is warm and cool when it is supposed to be then that is what you will receive. It has nothing to do with food. That is an old myth. Don't you think so? *********************************** Free 4 Hour Coaching Classes- These Coaching Classes were such a wonderful success that I am offering them once again as a DRAW at my Live raw Valentines Dinner of Feb.Fri. 13th. You'll find the info for it in the Events below. I truly did enjoy the girls that came out and I feel we had very productive classes. I do hope more men will come forward as well. Keep sending in those letters for the Coaching Class telling me why I need to choose you. *************************************** Events with Elyse for February Elyse is in Victoria from Feb.10-15th taking appointments for Consultations and other services like Live raw Foods Coaching, M.E.T., Hot Rock Massage, and Reconstructing the body with Light. Elyse wants 4-5 People who would like to join the process of Testing the body thru Sho Tai, Reconstructing the Body with Light, then re-testing the Body again to see if the area has been cleared. Please contact her at 250.220.2099 or emailliverawkitchen@gmail.com and put "Reconstruction" in subject line to join me. *************************************** Fri. Feb.13 Valentines Soup/ Crackers/Butter Zucchini Salad with Pomodora Spinach Quiche/ Sauerkraut/ Marinated Veggies 4 Hr. FREE Live raw Foods Coaching Session ************************************* Live raw Kitchen presents Looking for Free Spirits-RV Course Want to Learn How to Live in a Motor Home and Be Free and Independent. Nows your chance, Elyse is now living in her 4th Motor Home, as some of you know.I also have my clinic in my Motorhome. I have lived in a 331/2 foot 5th wheel trailer that I towed half way down the province of B.C. with a 3/4 ton pick-up, I then had a 20 ft. C Model Motor Home 1978, then I lived in and drove a 36 ft. A Model Motorhome for 4 years, then I had a 18 ft. Camperized Van and then moved up to the 24 ft. Motorhome I am now living and working in. If you would like to learn everything about Motorhome, camperized whatever, living and caring for it in order to gain your freedom and independence don't be skitterish. Come out and learn everything from Bumper to Bumper inside and outside of your rig. You'll learn everything you need to know to live comfortably and safely. Don't have one yet, well now is the time to learn how to shop for one as well. A fun weekend taking your life into your hands and putting it on wheels. Let me know if you are interested as I have the weekend of March 21 & 22nd booked for this fun adventure. Email me at liverawkitchen@gmail.com and put "Motor Home" in subject or call me at 250.220.2099. More details later. More info ************************************* Recipe Creamy Cheese Filling This filling is wonderful for using in wraps or rolls either fruity or veggie like. Here is the main ingredients and I will give you the additions below. 1 cup Almonds, soaked and skinned 1/4-1 tsp.Sea salt to taste 1-2 Tbsp.Lemon Juice to taste 1 Fresh Avocado Put almonds,sea salt and lemon juice in blender and cover with just enough water to keep the blender running. Add more water as needed, but be careful because you do not want it to be runny. When at the consistency you want, then add fresh avocado cut up and gently blend until smooth. You should have a nice smooth, thick sauce you cannot pour out of the blender.(This is important) This needs to be a tarty tasting mixture. Remove to bowl. This is your base and now you can add for fruity wraps or topping, diced banana, diced or grated apple with red skin dry blueberries etc. dash of cinnamon If you want it sweeter before adding fruit, put cut up a pear in with the avocado For veggie wraps add a clove garlic to blender before removing to bowl. Make sure it is well blended add diced red pepper diced green onion, diced spinach or even diced basil dash of Cumin or East Indian Spice Mix Have fun with this one. my mission is to lovingly and non-judgmentally assist anyone wanting to chang any issue they have in their life around their food.To change lifestyles requires phenominal patience. One must have fun and simplicity when changing food habits. |
