Archive for October, 2010

Interesting information on Coconut Water…

Friday, October 29th, 2010

Coconut water is a natural isotonic beverage, with the same electrolytic balance as we have in our blood. In fact during the Pacific War of 1941-45 coconut water was used to give emergency plasma transfusions to wounded soldiers. Most coconut water is still consumed fresh in tropical coastal areas- once exposed to air, the liquid rapidly loses most of its organoleptic and nutritional characteristics, and begins or ferment.

*Coconut water is more nutritious then whole milk-Less fat and no cholesterol!
*Coconut water is more healthy then orange juice-much lower in calories.
*Coconut water is more nutritious then processed baby milk-It contains lauric acid- which is present in human mother’s milk.
*Coconut water is naturally sterile-water permeates through the filtering husk.
*Coconut water is a universal donor- Its identical to human blood plasma.
*Coconut water is a natural isotonic beverage- the same level we have in our blood.
*Coconut water has saved lives in 3rd world countries through Coconut IV.

“Coconut water is the very stuff of Nature, biologically pure, full of natural sugars, salt, and vitamins to fight off fatigue… and its the next wave of energy drinks BUT natural!” according to Mortin Satin, Chief of the United Nation’s Food & Agriculture Organization. So when you can try to get yourself a young Thai coconut from your natural foods store or Whole Foods and crack into the best drink on earth!

Click here to check out this awesome video on YouTube. It shows you how easy it is to crack open a coconut yourself at home. We do it all the time and it delicious!

The Art of Food Combining

Thursday, October 7th, 2010

True happiness is impossible without true health and true health is impossible without a rigid control of the palate.

-Mahatma Gandhi

Food combining is the process of orchestrating our meals in such a way as to keep our stomachs sound and happy. No one likes a grumbling stomach and bad diet choices can absolutely ruin a good day. Gas, indigestion, and acid reflux are all too common in the modern society. Drugs to solve these digestive problems are among the best sellers in pharmacies.

Protein digestion requires an acid medium, starch digestion requires alkaline enzymes, sugars like lactose require specific enzymes like lactase. Digestion is not just getting food in and out. It is the absorption and assimilation of nutrients for the construction and repair of cells and nourishment of the “whole” body. To achieve optimum digestion and good health, we need only to learn our limits and become more conscious of what we eat while we are eating it. Unfortunately, most of us spend so much time working that we forget our bodies and lose touch with what we put in them. Indigestion is a red flag. It tells us to slow down and watch what we are eating.

(Food Combining and Digestion by Steve Meyerowitz at


Tuesday, October 5th, 2010

You can use this as a vegetable dip or spread it onto a vegetable sandwich.

Yield: 2 cups

3 avocados, chopped

1/4 cup finely chopped red onion

5 vine ripe tomatoes, chopped

1/2 cup diced yellow or orange peppers

1/2 teaspoon garlic, minced

1/4 bunch fresh cilantro, chopped

Juice of 2 limes

1 stevia packet  (or 5 drops of liquid stevia)

Celtic sea salt and black pepper to taste

Mix all ingredients in a large bowl and enjoy!

Delicious No Bake Pumpkin Pie

Tuesday, October 5th, 2010

This I can’t believe it’s not cooked recipe will wow your family and friends this Thanksgiving season. We just replaced carrots for pumpkin because they are sweeter raw.

Graham Cracker Crust:

Yield: 2 cups (enough for one 9 inch pie or tart pan)

1 cup raw walnuts (unsoaked)

1/4 cup unsweetened shredded dried coconut

Pinch of salt

1/4 cup raisins

4 pitted medjool dates

Place the walnuts, coconut, and salt in food processor fitted with the S blade. Process until finely ground. Add the raisins and dates and process until the mixture begins to stick together. Don’t over process.

Place the crust crumbs into the pie pan. Use a light circular motion to distribute the crumbs along the bottom with a rubber spatula to create a 1/4 inch-thick crust.

Pumpkin Pie

Yield: One 9-inch pie (8 servings)

1 1/2 cups water

2 teaspoons agar flakes

2 cups sliced or baby carrots

1/4 cup maple syrup or dark agave nectar

2 teaspoons pumpkin pie spice

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon salt

1/2 cup mashed avocado (1 whole avocado)

Place 3/4 cup of water and all the agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes. Bring to a boil, lower the heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.

Place the carrots, maple syrup, pumpkin pie spice, lemon juice, salt, and remaining 3/4 cup water in a blender and process until smooth. Add avocado and the agar mixture and process until smooth. Pour the mixture into the crust, spreading it evenly with a small offset spatula. Chill in refrigerator for at least 2 hours before serving.

Pumpkin Pie will keep for 5 days wrapped and stored in the refrigerator.

Your Morning Glass of Sunshine

Monday, October 4th, 2010


Start every morning with your daily dose of sunshine even in the winter months. This morning green juice will make your body feel good and set you up for a day of healthy choices one meal at a time. Remember, you are what you eat so choose foods that will keep you looking fresh and vibrant!

Morning Green Juice

Makes 1 serving:

1 head celery
5 to 6 stalks kale (any type)
1 green apple
1 lemon
1 inch piece of ginger (optional)

1. Process the vegetables through the juicer by admitting once vegetable at a time through the juicer.

2. Pour into large glass and enjoy!