Class in Midway, part 1 of 2

I taught a class in Midway this week and will tell you more about it tomorrow, including about my accident two hours before the event.   It was the most well organized class I’ve ever done thanks to Leslie, who put it together.   She is amazing, one of those people who eat “high raw” and looks just like everyone WANTS to look: slender and lovely, younger than she is, pretty hair and skin, energetic, with a positive, sunny outlook on life.

Check out the lovely photos of CHOCOLATE BEET CAKE ( Ch. 11) and HOT PINK BREAKFAST SMOOTHIE ( Ch. 10) that event organizer Leslie made for the class. Her sister Katie is the amazing photographer. This is an email I got from Leslie the next day–check out Katie’s shutterfly link to see photos from the event.   Email Leslie (see her address below) to get on her email list if you’d like to attend chef demos at the Zermatt , and my next class with them in January:

Robyn,

Your presentation yesterday was absolutely fabulous!   You had the entire group on the edge of their chair the entire time.   Many people said it went by so fast that they were wishing you could have continued on for another hour.   Everyone that I have spoken to loved your class – I can’t thank you enough for coming to Midway and sharing your knowledge on this subject.   I know you inspired many people to make some changes and think about food in a different way.

I have attached some pictures from the event. You really don’t notice that you kissed the pavement earlier that day. (Hope you have recovered without bruises).   Here is the link if you want to see more of Katie’s photography [in general and more photos from the class]. http://katiedudleyphotography.shutterfly.com/

Last but not least, I would love to have you return in January to teach another class if this interests you. We would love to see you again at Zermatt. Keep it in mind. I wish you all the best!

Leslie Smoot: lesliesmoot@gmail.com

hot pink breakfast smoothie

beet cake

raw food diet versus alkaline diet

I was having this conversation on Facebook today with a reader, and since I’m sure not all of you are my facebook friends or check in there regularly, I thought I’d share here part of the discussion:

Dear GreenSmoothieGirl (condensed question): I was feeding my kids almond milk but read that overconsumption of nuts leads to mold in the blood. What else should I use?

Answer: The most restrictive diet I know of is the alkaline diet (Robert O. Young, etc.). Well, except for the candida diet, which is even tougher. Dr. Young writes extensively in his various books of mycotoxins (mold, fungus, bacteria, and their byproducts) in the blood from eating acidic foods.

I am highly supportive of this diet but based on observation of human behavior, I don’t feel that most people will undertake it, EVEN IF THEY ARE ILL. If you want to eliminate nuts and eat totally alkaline for a period of time to overcome health challenges, good for you. Your health will benefit. (The alkaline diet will also require that you get rid of grains and many fruits!)

I am very intentionally sitting in the middle of that big divide between folks eating the Standard American Diet and the all-alkaline or all-raw folks. Raw foodists will call what I am teaching “transitional.” I actually believe that a LONG-TERM commitment to eating what I teach, “high raw” or 60-80% raw and the remainder of the diet being whole foods (legumes, grains, cooked vegs), will prevent disease very well for a LIFETIME. I believe that it doesn’t have to be a “transition” to some kind of more pure or “ideal” diet. What I am teaching, I believe, is a common-sense approach that returns you to the basics, the way we were meant to eat, using foods God put on the Earth, but without tons of cooking. Like the vast majority of indigenous and ancient cultures have always done.

Raw goat milk is another good alternative to pasteurized, store-bought dairy milk. You can search this blog for more info.

By the way, I haven’t tested it yet, but at the suggestion of readers, we’ve added a search feature to the site.

Also, almonds are actually pretty alkaline (other nuts are more acidic, like cashews). And yes, eat nuts–but overconsumption will lead to weight gain, too. A quarter cup a day is enough, unless you’re an athlete, in which case you might eat half a cup. I have 1/4 cup cashews in Hot Pink Smoothie in the morning, and usually eat 1/4 cup of almonds, too, as a snack later. (Factor in that I play sports an average of 90 min. to 2 hours a day.)

Thoughts after BYU’s Education Week, and Hot Pink Breakfast Smoothie, Part 1 of 5

I was at Brigham Young University ’s Education Week most of this week, with my gorgeous sister and two favorite cousins.  (That’s saying a lot about how cool Rochelle and Quinn are, since I have 48 first cousins and they all rock out loud.) I got to see a few GSG readers here from out of town I’d arranged to meet, or who saw me in classes.  (Lala whipped out her empty green smoothie container from her backpack, and I learned that her dad is one of the authors of Crucial Conversation, one of my all-time favorite books—I was there to attend his lecture. Fun!)

Here’s a photo of us at our last class, my sis next to me and cousins on the outside.  The incredible class we’re sitting in was taught by Kathy Headlee Miner, the founder of Mothers Without Borders, who I am meeting with tomorrow.  GSG readers will be hearing more later about how we are gonna get good nutrition to orphaned children together in third-world countries!

I have lots of comments about things I learned, so this will be a multi-part series.  Education Week has literally hundreds of classes all over the huge campus, about everything from single parenting, to Isaiah in the Bible, to gardening (to give you an idea of some of the things I learned about).

I got Quinn and Roch (12 Steppers) addicted to Hot Pink Breakfast Smoothie, since they stayed at my house.  Roch told the others that she dreamed about it at night.  Just sixty seconds ago, she wrote me an email about how she made it for her family and they were mocking her because it was disgusting.  Then she said, “I forgot the strawberries!”  She would like me to write you a “testimonial” that says this: “Don’t forget the strawberries.”

If you’ve tried it and don’t like it, you made it wrong.  LOL!  If you can’t find fresh young Thai coconuts (by the case in Asian markets), never fear.  You can buy coconut water/liquid (not milk, high in fat) in cans.  I get them $1.19 by the case, and one can has about 2.5 cups in it, so it’s no more expensive than fresh.  It doesn’t have live enzymes because it’s not raw when it’s canned, but it’ll do in a pinch and has many other health benefits fairly intact.

The recipe is in Ch. 10 of 12 Steps to Whole Foods.  Even though it’s really yummy and virtually all raw, it has beets and carrots in it. Anyone, please tell me a breakfast containing those ingredients that you’ll enjoy as much.

Anyway, tomorrow I’ll tell you a couple of REALLY interesting things I learned before I go off about modern dietetics based on a nutrition class I attended.  Watch out: I’m fired up and both barrels are loaded.

another daily food log from a plant eater

I got a bunch of emails from the “lurkers” who never write on this blog, saying they like food logs, and MORE, PLEASE.   That’ll give me something to say if I ever have a day where I’m running low–but OMG I have so much to write about in the next month or two!!

 

This time of year, I love to go out for a run on a beautiful day–I get other work done in the earlier morning so I can get some sun at 10 or 11 a.m.   Today I ran on the jr. high track by my house, like usual, with the boys’ 7th grade P.E. class doing 4 laps at the end of my hour there.   I was on my 5th mile at that time, and I noticed that even the boys who ran the first two laps were walking, by their third lap.   So in their fourth and last lap, as I passed each group, I’d say, “Hey! You’re not going to let a 9th grader’s MOM beat you.  ARE you?”

 

The boys didn’t think it was that funny, really.   The P.E. teacher did, though.

 

Here’s my fuel today (leaving the kids’ breakfast and lunch out of it, since it’s usually the same):

 

Breakfast: Hot-Pink Smoothie (Jump-Start Basic recipe collection: beets, carrots, strawberries, cashews, coconut water, etc.)

 

Lunch:   (Believe it or not, I really am working on the lunch-ideas recipe collection, due to dozens of requests.   The PRESSURE!)   Put 2 cups of soaked almonds and 3 carrots through the Champion Juicer with the blank plate on.   (Five minutes, though the cleanup will take a little time, too.)   Tossed in some chopped basil, a small yellow squash and small onion, chopped, and 2 tsp. each sea salt and kelp.   Put lots of that Sprouted Almond Pate in a sprouted-wheat tortilla with some cucumber sticks.   (I put a little homemade dressing on it–any kind works–though you wouldn’t have to.)   Planned to have my green smoothie with it but wasn’t hungry after.   Ate the rest of my chocolate coconut-milk “frozen dessert” instead (see  my blog a couple days back).   Put the Almond Pate in the fridge to use for kids’ lunches, or dinner, tomorrow.

 

Dinner:   Made Spinach-Orzo Pasta Salad, one of my family’s favorites (recipe on this blog somewhere, and in Ch. 2).   I had the Tangy Dill Dressing (Ch. 3) in my fridge because I made a double batch a few days ago.   I’d cooked the whole-wheat orzo that morning while I made green smoothies.   I also added a bunch of diced yellow squash to the salad, even though it’s not in the recipe, because I have a TON of it in my fridge.   (I chopped some extra when I made lunch.)   We were finally all together after soccer practices, to eat, at 7:30 p.m.   I had my almost-quart of green smoothie, still, so I had just a bit of the salad with it, while everyone else had a heaping plate plus  corn on the cob.

 

And then I made Vanilla Pudding from Ch. 5 of 12 Steps–to get rid of more yellow squash.   Served it warm, yum!

 

I did spend well over an hour in the kitchen today, more than usual.   But part of that was washing/chopping about 100 pears to store in the freezer, and making Sprouted Curry Almonds for later. (I will post that recipe in an upcoming blog about how I’m letting you all in the raw almond group buy, if you’re in the U.S. or just across the Canadian border.)

 

 

I’m quite pleased that we ate 7 yellow squashes today (in three ways), which helped address the surplus in my fridge and garden.   My “raw” intake was at least 80 percent, and the only animal protein was a bit of Parmesan in the Spinach Orzo Salad.

 

 

 

What did you make, when did you eat it, and where?

Dear GreenSmoothieGirl, what do you eat in a day?   Not only what did you eat, but WHERE were you when you ate it (soccer field, etc.), and when did you make it, etc.?

 

Answer:   I logged three weekdays  in a row, just for you.   (I think this question was a nice way of asking, do you spend your whole day in the kitchen, or are you busy like me?   Because if you’re in that kitchen for more than half an hour, I’m not even listening to you!)

 

Tuesday:  

 

Breakfast: the kids made themselves kefir blended with banana smoothie, and bowls of granola with sprouts added, and rice milk.   I made my Hot Pink Smoothie in less than five minutes and drank it out of a quart jar on the way to the gym.   (Always!   So boring, sorry.)

 

Lunch:   In front of the computer, I had a quart of green smoothie with some chips I made with sprouted wheat tortillas (under the broiler, brushed them with olive oil and sprinkled The Zip on them).   I had some guacamole with the chips (that I had in the fridge from yesterday).   The kid in charge of school lunch assembly made whole-wheat PB sandwiches, an apple, carrot sticks.   I stuck the kids’ green smoothies in the fridge for after school.

 

Dinner:   I made a hot dish called Amaranth L’Orange (coming out in Ch. 9) right before eating it, and my teenaged son made a salad, with some chopped squash and cucumbers and tomatoes in it (took each of us about 15 mins.).   I tossed some raw apple cider vinegar and extra virgin olive oil on, to avoid making a “real” dressing.   I ate mine in the car driving to a soccer practice, along with the remainder of my green smoothie from earlier.   Everybody else ate together except me and my son at soccer practice.

 

Wednesday:

 

Breakfast: same as above.

 

Lunch: took a quart of green smoothie to work, with a baggie of Chipotle Sprouted Almonds (Ch. 7).   Drank some of the green smoothie in the car on the way to work (at noon).   Finished teaching at 3:15 and had the rest of the GS and almonds driving home on the way to grab kids for sports practices.   Kid in charge of school lunch assembly made whole-wheat sandwiches and a baggie of cantaloupe slices, a baggie of sugar snap peas, and a Stretch Island fruit leather.

Dinner:   Had Southwest Quinoa Salad that I’d made and refrigerated a  couple of  hours earlier, with extra raw veggies in lieu of making another salad, because we were going in different directions to soccer games and this is an easy meal to take.   I grabbed some plastic cups and spoons to eat out of, at the game.   We also had some Oat-Coconut Cookies I’d made earlier (a mix recipe you’ll get in Ch. 11).

 

Thursday:

 

Breakfast: same as above.

 

Lunch:   had a quart of green smoothie (drank only about 2/3 of it), and leftover quinoa salad from last night, while working at the computer.     Kid in charge of school lunch assembly made bags of popcorn with coconut oil and seasonings (see Ch. 4), a bag of grapes, and a bag of baby carrots.

 

Dinner:   Threw together Cucumber-Tomato-Red Onion salad with garden veggies, with balsamic and olive oil (see Ch. 2), and made Turnip Buckwheat Casserole (coming out in Ch. 9).   Took about 30 mins. in the kitchen.   We all sat down and ate together at the kitchen table, a miracle in soccer season!

 

Anyone else trying to eat a plant-based diet of whole foods want to share what you ate in a day, when you made it, and where you ate it?   (Or anyone else eating the S.A.D., just to make the rest of us feel better? haha)