Eating is such a passion and a pleasure…especially for us foodies. It’s not just about swallowing something down because it’s good for me. I choose to experience my food with all my senses. If I don’t really enjoy my food, the way it smells, looks and feels in my mouth, then I feel something in life is missing and I don’t feel as passionate about anything. An example of this is when I do my monthly 5-day fasts- although I know fasting is good for me, I am not as motivated to enjoy life during that time. There is nothing wrong with loving food, in fact, we are created to enjoy food so that we stay alive. I know this is why I became a raw food chef and now run a culinary institute in one of the most abundant places on earth (Bali), because I want to share with people how to make anything they love in it’s healthiest form. The biggest “challenge” or caveat with eating for pleasure is to avoid the foods that give us gallbladder attacks (or cancer, diabetes or some other awful fate) and enjoy the foods that make us beautiful and vibrant and in love with life!
The best foods are whole foods, fresh foods and colorful, seasonal fruits and veggies. What I love about eating raw foods is their crispy freshness and dazzling colors. If you are wondering how to be more “raw” or more healthy, then my suggestion is to add as much fresh, alive food to your diet so as to feel good all the time (try some of my recipes to get started). If you are feeling crappy because you are detoxing, then back off a bit (just enough to feel the flow again) and if you are feeling crappy because you are eating poorly, then for God’s sake, add some juiciness into your life in the form of raw juices, salads and veggie pates (just enough to feel the glow again). Maybe, for starters, instead of going 100% raw at the beginning, just make sure that 50-60% by weight of what you consume is raw and cut out the sugar. Vegetable juices are one of man’s greatest creations because they clean out your body, get rid of sugar cravings and make you feel the glow. Crunchy ,sliced cucumbers go a long way in cleaning out your organs and flushing your system too. When you eat cooked meals, remove the bread or rice or other grain (or eat them in extreme moderation), and instead have your beans, or other proteins on a bed of greens or chopped cucumbers and tomatoes or shredded carrots or bean sprouts. Everything counts so be aware of what you are doing and why.
Enjoy your food, and make it real, fresh and whole (believe it or not, you can make (or buy) breads, pastries and cheeses made from raw nuts and seeds), but if you find yourself eating something cooked and heavy now and then, just be sure to balance it out with a big fat salad or green juice. In the end, a life lived with happiness and a positive grateful attitude will go a lot farther than stressing out about how raw you are or how many calories were in that cake. And if you are someone on the opposite end of the spectrum (meaning you don’t or won’t eat it if it’s raw or organic) then your challenge is to be open-minded to trying something new. Who knows, there might be a whole new you waiting to emerge!
Be Flexible – Enjoy LIfe More and Stress Less!
Makes 2 cups (serves 4)
1 cup peeled, chopped red beet
1 cup chopped zucchini
¼ cup raw tahini
¼ cup white sesame seeds
2 TBS lemon juice
1 teaspoon high mineral salt
2 large cloves peeled garlic (or similar amount of ginger root)
1 teaspoon paprika powder
½ teaspoon cumin powder
¼ teaspoon cayenne pepper powder
2 TBS olive oil (EVOO)
- Place all ingredients in the blender in the order listed
- Blend on high until smooth.
- Serve in a white bowl with sliced beets and sprinkle with sesame seeds, paprika and olive oil
- Dip will keep refrigerated for 10 days
If you are eating a diet high in raw plant foods and are suddenly (or still) experiencing an expanding waist line, I may have a couple answers for you. I have been exploring and playing in the raw, vegan realm over the past 16 years (since 1997), and after reaching 40 I couldn’t just eat whatever I wanted anymore and stay slim, even if it was raw. Since beginning a super high raw food diet (80-100% depending on the time of year), I have had multiple experienced with weight gain and loss over the years. When I was eating all or mostly raw plant foods which included raw desserts laden with fat, nuts, cacao and sweets such as honey, dates, agave and other dried, high glycemic fruits, I would get what I call “nut gut” and look and feel extremely bloated (to the point of looking and being asked if I was pregnant!) . Not fun!!! Luckily, out of motivation to be my highest potential and absolute best, I have discovered tools that really work for shrinking the waist line, achieving ideal weight, re-youthing and vitality.
Tool #1: Get the sugar out!
Even the dates, agave, honey and dried fruits. Yes they can be healthier than white sugar for sure, but in the end they all end up raising your glucose levels and creating an insulin spike which in turn creates gut fat (super fast) and death and aging! After adopting a low glycemic diet this (90% of the time) I have now achieved and maintain my ideal weight (for me) and love my body so much more now! I feel that I am getting younger and better and hear comments from others who say “Wow, you look amazing!, what are you doing?”
Tool # 2: The liver and gallbladder flush:
When the liver is clean and clear, the rest of the body can release it’s toxins and feel the high vitality which is our birthright! I highly recommend doing a liver flush for anyone who chooses to be, look and feel younger and more empowered in life (who doesn’t?). If you are enrolled in the detox week in Bali we will be exploring this in more depth, but it can never hurt to do one one on your own with my simple Liver Flush Detox Kit.
Tool #2: Find your Own Inspiration
It’s one thing to say, “Yes, I know I should, or could detox, eat less, eat better, eliminate sweets, etc.” And it’s an entirely different thing to actually set the gears in motion and get the momentum to actually do something about it. To get over your limited thinking and make it happen! My experience seems to be much better with Inspiration rather than Motivation. Inspiration comes when you feel it from inside. When you feel such a strong call or pull that there is no other option in that moment than to proceed. I’ve felt this many times, but one time I recall feeling it with an incredible force was right after my son died in 2010. In my grief I began eating poorly and gaining weight. One night as I went to bed, I said a prayer for help (I was asking for Inspiration). The next thing that happened was truly miraculous. As I lay in my bed, I felt a strong, loving energy around me and a soft, gentle voice in my head that said “You will begin a 90 day juice feast tomorrow”. I thought, “Okay, I’ll do it!” and that next morning I embarked on what turned out to be one of the best things I’ve ever done, not just for physical reasons, but truly to see what I was capable of and also to ease the grief and suffering I was feeling (which food never helps to ease for long). To read about my journey of fasting, please see some of my other blog entries. For your own Inspiration, you can read books on the subject of health and healing. A few I found to be especially helpful are: Quantum Eating by Tanya Zavasta, The Miracle of Fasting by Paul Bragg, Cleanse and Purify Thyself by Richard Anderson. I have read so many books and these are just a few that come to mind. You can also just google “motivational quotes” and see what speaks to you. Prayer seems to be the best way to start (or whatever you choose to call asking for help) and from there you will be lead to the perfect websites, books, people and more. Here are a few of my favorite quotes:
- If you do what you’ve always done, you’ll get what you’ve always gotten. –Tony Robbins
- The mind is everything. What you think you become. –Buddha
- The best time to plant a tree was 20 years ago. The second best time is now. –Chinese Proverb
- An unexamined life is not worth living. –Socrates
- Eighty percent of success is showing up. –Woody Allen
More inspiration: Do a one-day, 3-day or week long juice or liquid fast to start with- this will get you in the healthy mode and clean the slate from what you’ve been doing!
Another part of getting on the healthy track is knowing what to do not just that you want to do it. I recommend if you are going into a juice feast you should eat 100% raw for at least 3 days before, and then even think about doing a modified juice fast for a week or 2 where you only eat one meal a day (lunch) and drink your breakfast and dinner. Look, just get the juice or salad into your mouth. Once you drink your fist one, the rest get easier. The healthier you feel, the more healthy you want to feel. Just start with something…anything! Even if that means taking a big spoonful of dried green powder (such as Vitamineral Greens) and stirring it in water, then closing your eyes and chugging it down, do it! Make some signs for yourself to put around the house like: Nothing tastes as good as thin feels (or fill in your own adjective such as healthy, vibrant, happy, etc.) I’m not saying you need to or even should fast. If you are not ready or even desiring to fast, consider adding more high vibe plant based foods into your life. Get a recipe book or just google some recipes and get started! Check out my free recipes here. Simply cleaning up your eating and clearing out carbohydrates and sweet foods can make a huge difference in your outlook on life and your feelings of Joy and Well-being.
You got it, this orange-ish-yellow root that looks very similar to ginger before peeling, and tastes bittern and nothing like ginger, can be a saving grace for those who suffer from stiff joints, arthritis, pain and overall inflammation in the body. What’s amazing about turmeric is it can go in and heal even the parts we don’t know about or see such as the liver.
The way I like to consume my turmeric is in the form of a shot as seen in the photo.
2 TBS peeled and chopped turmeric root or 1 TBS dried turmeric powder
1 cup water
5 drops liquid stevia or 2 TBS honey
Blend until smooth. Strain through the Amazing Nut Milk Bag and discard the pulp. If you used powder then skip the straining part.
Keep refrigerated for up to 5 days and drink a 2 oz. shot up to 5 times a day.
Here are some of the many benefits of turmeric:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer’s disease by removing amyloid plaque buildup in the brain.
8. May prevent metastases from occurring in many forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the growth of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Wow! who knew?
Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.
Once you start using turmeric on a regular basis, it’s fun to find new ways to use it in recipes. My favorite way to use it is to sprinkle it over my salads, cook about 1 TBS of chopped root into my quinoa along with a tsp. of Himalayan salt crystals, and I also use it in my home made mustard which I love to eat on my raw, vegan buckwheat bagels or in my gluten free almond bread-avocado sandwiches or add about 1 TBS of root to my green juices.
A lot more grocers seem to be carrying this healing root nowadays. So if you can’t find it in your local store, ask them to order some for you. Enjoy the anti-inflammation effects!
Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.
I’ve been here in Bali now for three weeks leading our Pure Joy Culinary Academy here in Ubud at Villa Gaia retreat center. This last week (week 4) we are on our liver/gallbladder flush and green juice fast detox.
What a great month this has been! I’ve met so many beautiful women and men who started out as students, and as the weeks progressed, have become my friends. There really is something magical happening here in Bali, especially in the town of Ubud. It’s not any one thing in particular, although there are so many wonderful people, places and things I could talk about which would fill pages. It’s when you add all the things together, along with all the synchronicities and instant manifestations that seem to happen constantly here, you end up just falling in love with this place and its people and all of the visitors who are now calling Ubud home too. We all call it, “The Magic of Bali”.
I am really in love with Bali. There is something about being here that is so sweet, serene and heart opening. Here is one example: Last Sunday here (my day off) I started the day by heading to a water temple at 6 am with my roommate, Jeanie. Our driver, Putu, is a sweet 23-year-old young man who I feel is like a son to me. He always has a big white, bright and happy smile on his face. We arrived at the temple with our offerings which I had bought the night before from a woman selling coconuts. When I told her I was going to the temple on Sunday morning she lit up. She started running around her shop putting cakes and rice and fruits into a basket. Then she added incense and matches. She told me to add money in the morning (for the priest). She tightly bundled it with string and I put it on my scooter to take home for the next day. After our arrival at the temple, the first thing we did was to go into the water. It was a long pool about waist deep, and many people were lined up at the fountains praying and blessing themselves, their families, etc. We got started at the first fountain at the far end. It was cold in the water at 6:30 am. The women are required to be fully dressed with long sarongs and a long-sleeved shirt. It was quite an odd feeling to be going into water with so much clothing on. We were the only westerners there, and the Balinese were all smiling and laughing with us as we went to each fountain to submerge our heads and splash ourselves while asking for blessings, forgiveness or praying for others. By the time we went through all the fountains, we were fully drenched and all smiles. Then it was time to go to the temple to present our offering. We dressed in dry sarongs and entered the temple. Again, all the Balinese women were so helpful, smiling and pointing to us where to put our offerings, where to sit, which flower to use for which prayer to which god, etc. When we had finished thanking the sun god, the earth goddess, all the gods and the One God, we were then anointed with white rice grains on our foreheads and throats. I felt so special and clean! The best church ever!
After that our driver dropped us off at Radiantly Alive Yoga to take a 1 ½ hour intense class with Daniel Aaron, the founder. We already knew many people there because we had been going for a couple of weeks and because some of the Pure Joy Academy students were there as well. After class, I hopped on my scooter and zoomed over to an 11 am Ecstatic dance where you dance freely to great music for 1 ½ hours with other open-hearted people. After that we sat and had green juice with some of the other dancers and made some great connections. I gave an impromptu talk to them about the amazing power of green juice. I had to meet someone at 1:30 pm so I needed to fly, so one of the guys asked me if I would come back next week to share more. I said, “Yes!” After meeting with Asha at Kafe for 1 hour, Jack arrived to pick me up to go out to Soulshine to scout out the center for a retreat we are doing together in January, 2014. It will be a Bliss out in Bali – A heart opening yoga and cleansing retreat and will include a detox, slimming raw foods and lots of yoga, singing and connecting for one week. I had a great raw meal at Soulshine which was prepared by two happy, smiling Balinese women who so wanted to please and make us the best meal they could. I was happy!
At 5:30 pm I tore myself away for yet another adventure, and the day went on from there. This is just one day. It seems like most days could be like this here if one wanted. Full of fun, adventure, amazing people and lots of rides on scooters through the Balinese streets which are full of dogs, chickens, fried food vendors, shops, children playing along the side of the road, rice paddies and too many smells to even begin to describe.
I wake up at 6 am with no alarm clock every morning to a bird chirping outside my window, it almost seems like one particular one comes and sits on my roof top just for me to say “Wake up Elaina, it’s a beautiful day.” I arise to a perfect temperature of 80 degrees and stretch, meditate, do some yoga then head over to the Academy for a great day of being with the students, making and eating raw vegan gourmet creations made by a group of 20 beautiful chef students.
My time is almost done here in Bali this time. But I plan to return soon for perhaps a prolonged stay this fall and who knows? This could become my other home.
Bringing Pure Joy and Gourmet Bliss to the Planet,
Elaina Love is the Owner/Director of PureJoyPlanet.com and is also a professional Chef, Instructor, and Detox Counselor at Pure Joy Culinary Academy. She is a Lifestyle Counselor, co-owner of Pure Joy Academy.
Most temptations we face day to day, whether it’s a delicious looking bagel just freshly toasted and dripping with butter, or a piece of chocolate cake at a friends birthday party, or a selection of wines at a party only take us by surprise if we have not already determined what we do and do not eat.
A new study found that 80% of women who used the words “I don’t” stuck with their good eating habits vs. 10% of women who said “I can’t”.
Which feels more powerful: I don’t or I can’t?
I have found that saying or thinking the words “I don’t eat that” are magical in helping me to feel empowered daily. Also the words “I only” which are a little more positive. “I only eat foods that increase my energy and nourish my body.”
Since I have been eating a high raw food diet for 15 years, it may seem like I have it all figured out, And most of the time I do find it easy to stick with healthy foods. My eating habits still switch as the seasons change and my activity levels go up. Here in Scottsdale I do a lot of hiking and intense yoga almost daily so I do get a little more hungry. I find that drinking my green juice every day without fail or at least a heaping TBS of Vitamineral Greens in water with some stevia help keep me feeling nourished so I don’t crave unhealthy foods. Last night, I made a big pot of cooked, vegan butternut squash soup (see recipe below) and added some sweet potatoes, tomatoes, zucchini, onions, garlic and seasonings. It was so delicious, hot and comforting and this morning I felt great! So it’s not about eating what someone else thinks you “should” eat, it’s about finding what works for you as the seasons change and don’t feel guilty about whatever you consume. Make good choices and eat something healthy before you leave the house!
Take a minute today to write down your list of what you don’t eat and what you only eat so you will be ready next time you are at Grandma’s for Thanksgiving or at a holiday party.
You can do it!
Butternut Squash Soup
- Hearty, cooked, vegan
- 2 teaspoons coconut oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 medium butternut squash
- 4 stalks of celery
- 1 head of broccoli with peeled stem or 1 large sweet potato chopped into small bite sized pieces
- 1 red bell pepper (optional)
- 6 cups water or vegetable broth (more or less)
- 10 large basil leaves
- 1/2 bunch cilantro
- 1-2 tsp. curry powder or cumin powder
- cayenne to taste
- sprinkle of sage
- 2-4 tsp. Himalayan salt or to taste
- black pepper to taste
- Peel the butternut squash and remove the seeds.
- Chop the onion and garlic and sautee in a large pot with 2 teaspoons of coconut oil.
- Add the chopped celery and continue to sautee until the celery starts to soften.
- Add the water or vegetable broth and the remainder of the chopped vegetables and spices except the fresh basil and cilantro.
- Let simmer for 10-15 minutes then test the squash for softness.
- If it is soft enough to bite through, the soup is done.
- Adjust seasonings.
- Remove 2/3 of the soup and blend it until smooth with the basil and cilantro.
- Add the blended mixture back to the pot with the unblended portion. Stir and serve.How to make your own vegetable broth:Take 1 large gallon sized freezer ziplock bag and start filling it with any vegetable scraps from the ends of your celery, cilantro stems, garlic and onion skin, peels from carrots and sweet potatoes, etc. Keep it in the freezer until the bag is full. Then add the bag of frozen veggie scraps to a large pot and fill it with water. Add 1 TBS of Himalayan salt if desired. Simmer for about 1-2 hours. Let it cool down, then strain the vegetable broth out with a colander It should make about 2 quarts of broth. You can freeze the broth or use it within 4 days in your soups, cooked quinoa or even as a base for your raw green soups and juices.
Over the past week I have received emails and phone calls about the safety of consuming Irish Moss. Dr. Andrew Weil has openly spoken out against Carrageenan which is derived from Red Irish Moss, some people have taken this to mean that Irish Moss is the “bad guy”. It is my belief that the toxic alkali used on the Irish Moss to produce Carrageenan is really the culprit.
Carrageenan is used in soy milk, boxed almond milk, ice creams and more. After doing some research and consuming Irish Moss myself for a few years I still think that Irish Moss is safe and it is the use of it to make a processed food that is the problem. Think of hydrogenated fats. Olive oil has many health benefits, however if someone were to hydrogenate it and sell it as a butter substitute, it would be harmful for human consumption. It is the processing of these wonderful whole foods that causes so many health issues.
I would hate to see a terrific product that has the ability to release heavy metals, provide iodine and minerals and clear mucus from the body be demonized. I will continue to do my research, and if I find anything that leads me to believe that this wonderful seaweed that makes a great fat and nut replacement in so many of our raw food creations is actually not okay, I will be sure to let you know.
Having said that, I urge you to do your research on Irish Moss and Carrageenan and come to your own conclusions. And first trust your intuition and your body, everything in moderation, especially concentrated seaweeds, super foods and even nuts and fats.
Here is some of the research that supports my beliefs below:
For decades carrageenan was presumed safe to eat, but new research has shown that it can cause health problems – and should be avoided. The method by which it is processed – using strong alkali solvents is also questionable. These solvents could remove the tissues and skin from your hands – it is that toxic.
There are other questionable additives that are being used in our food supply and the only way to avoid them is to eat unprocessed foods.
I started reading labels back in 1961. I was guided, not to buy something, if I couldn’t pronounce it, but I didn’t know about the dangers of eating carrageenan, locust bean gum, guar gum, xanthan, etc. All of these additives have side effects that can cause gastrointestinal problems. Most doctors treat your symptoms with medications, instead of, determining what is causing the symptoms. They are blissfully unaware that many of the foods and substances you are eating have caused your health problems. Source
Carrageenan is extracted from red seaweed by powerful chemical alkali solvents – capable of removing skin as quick as any acid. It’s used for food thickening and its fat and gelatin qualities. In its natural state it’s healthy; in its processed state, it’s highly antagonistic to humans. It’s the vegetarian equivalent of casein – protein isolated from milk to thicken foods. Carrageenan is the magic ingredient used to de-ice frozen airplanes sitting on tarmacs…oh great, and we’re ingesting this stuff!… If you don’t believe a food additive is also an aircraft de-icer, check out the “official” explanation for de-icing aircraft by US Patent Office website here.
Why It’s Used
Besides food additive uses, carrageenan is in cosmetics, pesticides, pharmaceuticals, toothpaste, room deodorizers, ulcer medications, petrolatum, and cod liver oil. Predominantly it’s in food preparations as substitute for fat – combining with milk proteins, increases solubility and improves texture. Because of this, it’s used in low-calorie formulations like beverages, infant formula, processed low-fat meats, whipped cream, cottage cheese, ice cream, yogurt, etc. – often combined with gums like locust bean or guar, to improve texture.
Dangers of Carrageenan
Carrageenan is a suspected factor linking it to varieties of gastrointestinal disorders including inflammatory bowel syndrome, colorectal malignancy, intestinal ulcerations, tumors and growths.
Research shows carrageenan coats insides of the stomach like gooey honey – often causing digestive challenges. If a person consumes a soy product and reacts negatively, blaming soy for their stomach or lower gastrointestinal discomfort, it may be carrageenan they’re actually reacting to.
High weight molecular carrageenans are considered safe by the FDA. Low weight carrageenans are considered dangerous – even soy milk manufacturer SILK™ admits this.
Research from Professor Joanne Tobacman, M.D., University of Iowa College of Medicine, scientist and carrageenan expert, discusses valid concerns that digestive enzymes and bacterial action convert high weight carrageenans to dangerous low molecular weight carrageenans and poligeenans in the human gut – linked to human cancers and digestive disorders. Tobacman’s evidence and conclusions are based upon human tissue samples, not animal studies.
Tobacman studied effects of carrageenan on growth of cultured human mammary epithelial cells for two weeks. She found that extremely low doses of carrageenan disrupted the internal cellular architecture of healthy breast tissue, leading her to conclude: “The food additive, carrageenan, has marked effects on growth and characteristics of human mammary cells in tissue cultures at concentrations much less than those frequently used in food products – carrageenan destroys human cells in tissue cultures, including epithelial intestinal and prostate cells.” Her conclusion: carrageenans are dangerous for human consumption, period!
Products Known to Contain Carrageenan – READ LABELS!
SILK™ and some other brands of soy milks
Coconut milk (some brands)
Hershey’s™ Real Chocolate – not so real!
Liquid coffee creamer
Ice cream and sherbets
Jams & Jellies
Processed meat or fish
Prepared pie fillings
Immediate and Delayed Responses
If you experience any symptoms, especially gastrointestinal, go back and see if what you consumed contained carrageenan. Listen to your body language; it never steers you wrong. Remember, symptoms may be immediate or as delayed as 48 hours.
Carrageenan Allergy – Case History
“Our son had an as-of-yet undiagnosed metabolic disorder as an infant and was not growing. The doctors surgically installed a g-tube in his belly and force-fed him formula containing high amounts of Carrageenan (not that they cared; it was the scientifically engineered nutrient content they wanted).
The more they insisted we pump through him, the sicker he became, the more mucous his body produced, and he nearly died. Rapid improvement occurred when we stopped feeding him the formula under a new doctor’s care, who wanted him breastfed and self-selecting his diet (all whole foods) while his gut healed. It was then we started looking into food additives, most of which trigger our son’s gastro-reflex issues. After complete avoidance of food containing carrageenan, he quickly recovered”.
Dr. Gloria Gilbère (aka Dr. G), D.A.Hom., Ph.D., D.S.C., EcoErgonomist, Wholistic Rejuvenist Source.
I’m a fan of vegan pasta options so I make zucchini and squash noodles often which are a delicious way to get extra veg into your diet. See my post on how to make veggie noodles here.
For those of you that want an even easier option, and I’m talking stupid easy, look no further than kelp. Kelp noodles are amazing, yes they’re seaweed but don’t even think about it cause you can’t tell. Kelp noodles look like glass and are a great diet food since they have little to no calories, fat, carbs or sugar plus they’re gluten-free. Wonderfully they do contain calcium, some trace minerals and iodine.
You can rinse and use them straight out of the bag, though I prefer the soaking trick below to make them soft and plump like cooked noodles.
1 bag of Sea Tangle Kelp Noodles
1/2 lemon, juiced
Rinse kelp, place in large bowl filled with filtered water, squeeze juice from half a lemon and distribute well. Allow to sit at room temperature for 30 minutes or longer before rinsing and serving.
Thank you to Phebe Phillips for the photographs.
Bringing Pure Joy and Gourmet Bliss to the Planet,
Elaina Love is the Owner/Director of PureJoyPlanet.com and is also a professional Chef, Instructor, and Detox Counselor at Pure Joy Culinary Academy. She is a Lifestyle Counselor, co-owner of Pure Joy Academy.
We just finished week one of our 4-week course. We are having so much fun creating food together and just enjoying one another’s company.
Yesterday we finished the week with raw vegan cheesecakes and bliss balls.
If you want to get a quick start to making your own bliss in your kitchen, here is an easy recipe:
MACA CHERRY BLISS BALLS
(Note: these are an aphrodisiac)
1/2 cup fresh dates, pitted
1/2 cup dried, pitted cherries
1/4 cup raw, virgin coconut oil
3/8 cup organic maca or raw cacao powder
1/2 cup raw walnuts, almonds or pecans-optional as a topping
1. Combine cherries, dates and coconut oil in a food processor until it forms a smooth ball. Add maca and continue processing until well mixed.
Refrigerate 1 hour or less until firm.
2. Roll into 1 TBS sized truffle balls
3. Press a nut on the top of each ball flattening it a little as you press the nut down firmly. Place in candy wrappers.