my plans for Part 2 classes, and another recipe

Poor pregnant Desiree and Shaunie asked me to tone down the number of recipes we taste-test/demo, for Part 2, and I struggled with that for hours planning the class this weekend, because I want to do more, more, more…..

It’s still more ambitious than the Part 1 classes. Here’s what I have planned for Sandy this Friday night, Orem next Tues. night, and Riverdale next Thurs.:

Hot Pink Breakfast Smoothie

Sprouted Buckwheat Blueberry Pancakes with Raw Applesauce

Flax-Veggie Crackers (with homemade hummus)

Green Olive-Lentil Spaghetti and Raw Sauerkraut (that I made 2 years ago)

Chocolate Beet Cake (and maybe some Halva candy)

I’ll pass out the recipes at the class this time–I didn’t know how many participants in the class wouldn’t have 12 Steps.

And here’s a recipe from Tues. night (use the Tangy Dill Dressing recipe I’ll post tomorrow). The whole-grain pasta helps this salad be a complete, filling meal in itself. It’s a recipe I adapted to be more healthful, from my favorite dish at Macaroni Grill that is no longer on the menu:

Spinach Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)

10+ cups spinach (about 2 10-oz. bags), chopped

1 pkg. fresh basil, cut into ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4-oz. jar), drained

1/2 cup raw pine nuts (optional: toasted)

optional: shaved/grated Parmesan to taste

Toss all ingredients except optional Parmesan. Add dressing to taste and toss. Top each plate with shaved Parmesan and serve.

 

first recipe from our 12 Steps classes this week

Thanks everyone who came to the Orem, Riverdale, and Sandy Good Earth 12 Steps classes this past week. It was a first time trying to cater classes for 80-100, and the Orem class was rough around the edges….so sorry if you were inadvertent guinea pigs in that class.   I think we got the bumps worked out for the next two!

I will be posting the recipes we demo’d and served here in the next week, as well as sending the handout to the Orem class that they didn’t get.

The salad dressing I demo’d was Maple Syrup Dressing from Ch. 3. My homemade dressings have nutritious oils and natural sweeteners rather than processed ones, unrefined salt, no chemicals, and herbs and spices. Because we don’t dilute the dressings with water or vegetable oil, as commercial dressings do, a little goes a long way and you can enjoy your salad with just a tablespoon of dressing.

Recipe is below–one of my family’s favorites and very easy to make. Again, my dressing recipes last only as long as their perishable ingredients. In this case, that’s fresh onion. So if you want it to last a month in the fridge, substitute 1 tsp. onion powder for the fresh onion.

I like to make a triple batch and then freeze some for later.

Maple Syrup Dressing (from Ch. 3 of 12 Steps to Whole Foods)

3/4 cup extra virgin olive oil

3/4 cup red wine vinegar

6 Tbsp. maple syrup

1/2 tsp. sea salt

1/4 cup brown mustard

1/4 yellow or white onion

1/2 tsp. garlic powder

Blend in high-powered blender until smooth.

Triglycerides drop from 232 to 82! Cholesterol drops from 199 to 96!

Here’s an excerpt of a message I just got on facebook. I am SO pumped to hear stories like Lisa’s, so please send yours through facebook or support123@greensmoothiegirl.com, and you’ll likely see them show up on this blog eventually:

Dear GreenSmoothieGirl:

My name is Lisa and I ordered your 12 steps last year about this time…..my original goal was to lose weight….[she talks about how she counts calories and my program does not concern itself with calories….she began by having a green smoothie every single day]…

My starting weight was 230 lbs…….I soon starting losing and went down to 1200 calories but still continued with my GS every morning…..I made sure my GS had a good fat (counted the calories), 1 piece of fruit, and a scoop of protein powder….I lost 50 lbs by December 2010!

I lost 35 inches just in my breast, hips, waist. But the best news of all is my blood work. Last year 2009 my triglycerides were at 232 (they have been as high as 377 in 2005). In December 2010 they are at 82!!!

My good cholesterol is 56 was 36, and my bad was 199 and now is 96!! I feel amazing and continue doing my GS every day. I work in a salon and people come in all the time telling me how thin I look and how did I do it!! If you can use my story to help others, or if there is anything I can do to help others, I would love to hear from you.

Why soft drinks stink, and what happens when you drink green smoothies.

Here’s part 2 of the interview I did with Leslie Smoot. It’s a little about my program, why the first step of my 12 Steps is to quit drinking soda and start drinking greens. And what happens when you do, according to my study of 175 people who did that!

Portland, part 2 of 3

I met Nita, whose blood sugar dropped 100 points a week after starting her 3-pint-a-day green smoothie habit in September. Her A1C test dropped 3 points, which is HUGE. She’d had bypass surgery, and thanks to 12 Steps habits, she got her energy back. She said the week she bought 12 Steps, she was looking at a program that cost twice as much, to guide her in choosing clothes, hairstyle and jewelry. She said to herself, deciding between the two: “Do I want to spend my money on getting well, or looking good on my deathbed?” Nita, if you’re reading this, you’re beautiful already.

I met Mary, who drove 3.5 hours from Seattle, wearing pink in the photo below with me and her friend. Starting green smoothies, she had no headaches getting off Diet Coke, her depression decreased, she lost 20 lbs., and she stopped retaining water.

I took tons of photos with young moms (see photo on yesterday’s blog entry, and they are popping up on facebook). I guess they got the message loud and clear that THEY ARE MY HEROES….especially when they buck popular trends to do right by their kids. They may feel powerless some days, but they actually wield tremendous power to turn the ship around before it wrecks.

(I am going to do some videos this week, with my 10-year old, showing you how I talk to him about nutrition and health. Stay tuned.)

One of favorite college roommates came to my Sandy class, where I was whisked away to make the drive to Corvallis without getting to chill with her. So she came to my hotel the morning I left (see photo below) with a lovely green smoothie breakfast sendoff. XOXO Paula, I heart you! And Debbie, the green smoothie you made me was HARD. CORE, woohoo!

Back from Portland now, where possibly because I’ve been speaking so much (10 classes in the past 2 weeks), my voice completely quit and I spoke in a squeak the last two classes. I want to move to Portland because you have it so good with health food and composting and organic everything, oh, and the BLUEBERRIES! (I’d miss sunshine, though.)

what I do every day, in my family

In a couple of interviews I’ve done for people lately, I’ve been asked, “What do you do in your family to ensure a healthy diet with lots of enzymes and nutrition?”

I find myself thinking, “Really, you want that in a 30-second sound byte?” I mean, everything I do is about that. I’ve written whole books about it.

But it’s a good exercise to have to boil it down. Like you, I have times when I’m better, and times when I get a little lazy or at least busy. But these are quick-n-dirty habits that “stuck” with my family, that I do every single day without fail. They involve a snack, breakfast, lunch, and dinner:

  1. Always the green smoothie. Make it in the morning, put a pint for each kid in the fridge, follow up to make sure he/she drinks it after school. Automatic 7 servings of greens/fruit for each kid.
  2. Homemade kefir for breakfast. Sometimes I just blend a banana in. I add pea protein powder for my 17-y.o. Occasionally I add frozen strawberries. This ensures a healthy microbial population in the gut, against all the nasty critters we’re exposed to throughout the winter.
  3. A raw vegetable and a raw fruit in the brown-bag school lunch. My mom always did it. I always do it.
  4. Big green salad of some kind for dinner. Most often it’s romaine and spring greens, with whatever veggies are in the fridge. Bell peppers, cukes, and tomatoes are staples. On our busiest nights, dressing might be as quick as pouring a little EVO and raw ACV on the salad and tossing it. Automatic guarantee that dinner will have enzymes supplied, for whatever other main dish I might serve.

Those ideas are detailed in Steps 1, 2, and 10 in 12 Steps to Whole Foods. But they’re the things we never slide off the wagon on. They go a long way, even if we are not perfect on vacation or in someone else’s home. I sometimes feel awkward about people who seeing me as GSG instead of just . . . me. (Regular girl next door. Single mom. Doing my best but with good days and bad days.) I feel like I need to say, occasionally, hey, I’m not perfect either. I always mean to have a fermented vegetable on every dinner plate, but sometimes I forget. I know my kids eat crap at school and their dad’s house sometimes, and if I told you I’d never eaten a brownie with ice cream, I’d be lying. Remember how I always quote my Grama, who was my original inspiration:

“It’s not what you do occasionally that will kill you. It’s what you do 95% of the time that will save you.”

Those four things I’ve just listed, I can tell you with confidence, we ALWAYS do them. With those four things in place, 60-80% raw is almost assured. With those four things, we’re far, far ahead of our culture’s low standards.