Days 42 - 46

46 days!  So hard to believe that the time has gone so quickly.  There are still so many things that I want to try and tell you all about.  But more on that a little further down.

As we continued on our 46 day journey, I was constantly looking for fresh ways to present foods that we really like.  Thus the servings of Raw Carrot Pate and Sundried Tomato Sunflower Pate in tomato cups. ( These recipes are given in earlier postings.)  It makes a lovely presentation and the scoops of pate are just the right serving size.  The avocado provides healthy fat which we all need in our diets.  These healthy fats help to make us feel full, too - and they are not fattening.

One of the comments I've heard over the last month or so is that you would need a wide range of recipes to be able to eat this way.  Really, that is not so.  Just think of what you eat now - you have your favourites and a few others, and keep making them over and over.  Very few people are adventurous and spend a lot of time looking for new recipes for their families - besides, who has the time?  Find some recipes that you like a lot and stick to them.

This is a recipe that I found in Becoming Raw.  It is Warm Red Cabbage Salad.  When I try a new recipe I almost always make it as per the original recipe the first time.  Then, if it is worth making again, I will add my own twist.  This is one of those recipes.  The next time I make it I'll add a little more zip to it.

Warm Red Cabbage Salad

4 cups thinly sliced red cabbage

2 tablespoons water

1 to 2 teaspoons olive oil (optional)

1 teaspoon tamari

2 tablespoons lemon juice

1/4 cup walnuts

Put cabbage in a wide, shallow dish or pie plate.  Add the water, oil, and tamari.  Toss to distribute evenly.  Put in a dehydrator at 110 degrees for 30 - 60 minutes until cabbage is wilted.  Sprinkle with lemon juice and add walnuts.  Toss and serve.

**Slicing with a mandolin slicer works really well to get this slices.

**I found that I needed to leave this in the dehydrator for about 2 hours.

If you are looking to add more raw foods to your diet, the book Becoming Raw is a great resource.  There is so much information in the book, including nutrition guidelines and menus.  I hope this is available at or through the library (ISBN 978-1-57067-238-5 - by Brenda David and Vesanto Melina).

Another recipe I tried from this book is Crunchy Sprouts and Veggies.  If you've been following this blog, you know how much we like sprouts.  This is a really tasty and easy salad that uses several kinds.

Crunchy Sprouts and Veggies

3 cups chopped napa cabbage (I only had savoy on hand, so used that)

1 cup mung bean sprouts

1 cup lentil sprouts

1/2 red sweet pepper

1/2 rib celery, sliced

15 snow peas (I didn't have these)

1 green onion, finely sliced (didn't have this so used red onion diced)

1/2 to 1 avocado, diced

Combine all and add your favourite creamy dressing.  I used my new fav dressing Creamy Honey Mustard from Day 1.  This really was a good salad - a recipe to keep.

**I used the sprouts that I had on hand - any will work well.

We have so enjoyed these last 46 days that we've decided to keep this as a large part of our diet.  So, for 5 days a week we'll eat all raw, taking 2 days to add in some cooked food.  The cooked foods will be mostly grains and beans (legumes).  We find that the more raw foods we incorporate into our diets, the better we feel and the more energy we have.   We have no indigestion, no heart burn, no bloating, and Noel's blood sugars are stable.  It's all about quality of life and the better we feel the better the quality.  As far as I'm concerned, life is too short to waste it being sick.

I have had so much fun with this blog that I'm going to continue it, probably posting once a week or so.  I do hope you keep checking in to so what we're up to!  In the meantime, if you want to contact me, check out my website www.sandycovenaturalwellness.com or email me at bah@ns.sympatico.ca .

To your health...

Beverly Facey, Certified Health Coach

Days 37 - 41

We spent 3 days away last week manning a display table at a conference .  Because I made my diet change about 4 1/2 years ago, there was no real challenge to being away and staying on our raw foods diet.  I learned a long time ago that the simple solution is to be prepared to make at least 2 of your daily meals in your hotel room.  This not only ensures that you have healthy and fresh foods, but it also keeps food expenses to a minimum.  It means buying foods at the grocery store instead of the restaurant.  We would usually have only one meal a day at a restaurant.

The other thing that we have found is that we require so much less to eat when we are not as physically active as we would be at home.  So, for travelling in the car, I always prepare green smoothies and keep them cool in individual sized thermos bottles.  I also prepare fresh fruit.  These all go into an insulated bag along with a couple of small ice packs.  Then we can either eat while driving or just pull over at a scenic spot and have our fresh feast.

Sometime ago I purchased a travel blender.  This has made many a road trip, both in the car and on the motorcycle.  It's been to BC and back, been used at motorcycle rallies, and seen lots of motel and hotel rooms.

If possible we try to get a room with a mini fridge, but we also travel with a plug in cooler, one that works on 12 volt and has an adapter for 110.  That way I just stock up in the produce department of the grocery store as we travel along.  No need to buy large quantities as almost every community has groceries available.

Restaurant dining can sometimes be challenging, a little more so if eating 100 per cent raw.  Our smaller communities tend not to have eating establishments that cater to specialized diets.  But almost everyone has a fresh salad.  If we were not eating entirely raw, I would have a baked potato with that and be totally satisfied.  Some locations do offer meal sized salads that are very good, and they are usually willing to add or delete items to meet your preference - if they have them.

When not eating all raw, we might have Chinese food (all veggies of course) - ordering it without MSG, sugar or salt.  I always carry a little bottle of Herbamare in my purse so that we can add our own seasoning. Or we might have a vegetarian pasta or pizza (without the cheese), or maybe a lettuce and tomato sandwich or veggie sub.  Believe me, there is always something that we can eat!  Restaurants try to accommodate as best they can.

For longer trips, I try to plan ahead and have our own cookies - both baked and raw, as well as homemade fruit and nut bars, and other healthy foods to supplement what is available in the stores and eating establishments.  Many times we take our own breakfast cereals and sweeteners and non-dairy milk.  Bags of dried fruit (unsulphured) and raw nuts and seeds take up very little room.  Again, having all of this with us really cuts down on food expense.  It just takes a little planning and organization.  The first trip is always the most challenging.

Well, here we are at day 41.  Our 40 day raw has actually turned into 46, and we are still loving it.  More new recipes coming your way over the next few days.  Stay turned!

To you health...

Beverly Facey, Certified Health Coach

Day 36

What a disappointment to wake up to all of this snow this morning on the first day of spring.  And worse than that, the forecast is for a colder spring all across the country.  I so want to feel that warm sun on my bare skin!

I've mentioned before how much I like sprouts.  They are such little nutrition powerhouses.  If you want to see a difference in your health, just start growing some of these little guys.  They are really simple, inexpensive, and don't take up much room.  As well, many varieties are ready to eat in just 2 days.  If you're itching for fresh goodies from the garden months before they will be available, sprouts are the way to get that goodness.

These days I have graduated from the bottle method to an Easy Green automatic sprouted.

Right now I have alfalfa, kale, black lentil, and mung beans sprouting.  It takes the alfalfa and kale about 4 - 5 days to be ready to use, but only 2 days for the other 2.  The Easy Green allows me to simply fill the water reservoir every couple of days, and it automatically mists the sprouts every few hours.  This way I can have lots of sprouts available all of the time - and we use lots everyday.  Each of our 2 green smoothies every day has 2 kinds of sprouts.

Today's lunch included 2 of our favourite foods: kale chips and sprouts.

We have the sprouts as a "salad" - just pile them on your plate and add your fav salad dressing.  The kale chips were fresh out of the dehydrator - leftovers from last evening's Wilted Kale Salad.

We'll be away for the next 3 days, so when I get back I'll let you know how we made out with our raw diet while living in a hotel.  Hint - it's not difficult.

To your health...

Beverly Facey, Certified Health Coach

Day 35

I can already see that there are not enough days left to try all of the recipes that I had planned for this 40 day raw.  Guess that means that I'll just have to keep working them in after Easter.  I'm already working on a menu for Easter Sunday - think there will be a few surprises for Noel, and not just for dinner!

Today I decided to give those Fresh Garden Burgers another try, seeing as the recipe made 8.  I normally cut most recipes in half, especially when I make them for the first time, but I was so sure that we would really fall for these, that I made the full recipe.  So tonight, along with a large Wilted Kale Salad, we had the burgers for the second time.  I really did like them better than the first night and even Noel thinks they are okay for once in awhile.  So now I will share that recipe.

 

                 Day  32                                                                    Day 35

Live Garden Burgers

The Complete Idiot's Guide to Eating Raw

by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray

ISBN: 978-1-59257-771-2

2 cups zucchini, quartered and sliced

1 cup red bell pepper, ribs and seeds removed and chopped

1 cup carrots, grated

1 cup yellow onion, chopped

2 TB tamari

1 TB fresh oregano, minced

1 1/2 tsp fresh thyme, minced

2 TB fresh parsley, minced

1 cup sunflower seeds, ground

1/2 cup flax seeds, ground

1.  Place all ingredients except ground sunflower and flax seeds in food processor fitted with an S blade.  Process on high speed for 10 seconds.  You want small chunks, not paste.

2.  Transfer batter to a mixing bowl and add last 2 ingredients.  Stir well.

3.  Using a 1/2 cup measure, scoop batter onto Teflex sheet or parchment paper lined dehydrator sheets.  Flatten them out a bit, leaving them about 3/4 inch thick.  Dehydrate at 110 F for about 15 hours.  Carefully flip over, removing the sheet or paper.  continue dehydrating for another 15 hours or so.

**  Sunflower seeds and flax seeds can be ground in a coffee grinder.

**  I use dried herbs when I don't have fresh - just adjust the amount.

**  These did not take the full 30 hours to dry - probably about 25 or so.

**They will be quite dry so you will want to top with your fav creamy dressing or hummus or something similar.  I used my new favourite dressing:  Creaming Honey Mustard - that I shared with you in a previous blog, Day 8, I think.

And now for the best fudge I have ever had!  I've been making this for a few years now.  It's a frozen fudge, so must be kept in the freezer and taken out just in time for dessert.  It will melt some on your fingers, but then you get to lick them off!

Frozen Fudge

from The Raw Truth

by Jeremy A. Safron

ISBN 1-58761-172-4

1 cup Dates, pitted

1 1/2 cups Water

1 1/2 cups Nut Butter (such as almond or hazelnut)

1 1/2 cups Carob Powder or Cocoa Powder

1/2 cup dried Shredded Coconut

Place the dates in a bowl, cover with the water, and soak for about 1 hour or until soft. (I usually soak them for several hours.)  Place dates and soak water in a blender, and blend until a creamy consistency.  Transfer to a mixing bowl and add the nut butter.  Stir to combine.  In a separate bowl, mix the carob or cocoa powder and coconut.  Gradually add the dry mixture into the wet date mixture.  Stir well.  Press evenly into a 10 by 18 inch brownie pan, 1 inch thick, and freeze until firm, about 3 hours.  To serve, cut into 1 inch squares.

**This is difficult to cut once fully frozen, so you may want to take it out and cut it before it is really frozen hard.

**  I never cut them as small as 1 inch squares!

I hadn't made this for some time, so it was a real treat for us with our supper.

I guarantee that you will love this, so give it a try.

To your health...

Beverly Facey, Certified Health Coach

Day 34

I decided to try one more recipe from the "Complete Idiot's Guide to Eating Raw" before I put it on the shelf and work out of another book for awhile.  After making the Creamy Corn Soup the other day, I'm quite fascinated with the soup idea.  There are some good recipes for soups in this book, so I just might have to come back to it later to try some more.

Today I had some wonderful "fresh" broccoli that I had just bought this morning.  I say "fresh" because I really don't know how long ago it was harvested, considering that it is not local.  I can't wait until I can get my garden planted and start harvesting really fresh veggies!

Creamy Broccoli Soup

3 cups broccoli florets

1 cup broccoli stems, thick skin removed and roughly chopped

1 1/2 cups filtered water

2 TB lemon juice

1/2 cup raw cashews

1/2 cup celery, sliced

1/2 cup yellow onion, chopped medium

1 tsp garlic, minced

1/2 tsp dried dill

1 TB tamari

2 TB nutritional yeast

1/2 tsp crushed red pepper (optional)

1/2 tsp celery seed

1/2 tsp dried thyme

1.  Place all ingredients in a blender.

2.  Blend, gradually going from low to high speed, for 40 to 50 seconds.

3.  If necessary, vary the amount of water to reach desired consistency.

4.  Serve immediately or, if refrigerated, warm to room temperature before serving.

**If you have a high speed blender, you can actually warm the soup by running it a little longer.

I can't believe how easy these soups are to make, and they are so delicious and nutritious   The cleanup is quick which is always a bonus.  Add a salad and you have a"full meal deal".

I made a wonderful fudge today...but I'm going to hold off until tomorrow to give you the recipe, after I cut it and get some pictures.  So stay tuned for a treat!

To your health...

Beverly Facey, Certified Health Coach

Days 31 - 33

The days are flying by and I am so enjoying how quick easy it is to prepare all raw meals.  A little bit of planning before grocery shopping really simplifies it.  Having a variety of veggies and greens on hand allows me to vary the menu each day.  I don't like driving into town more than once a week to go shopping, so I just flip through the books to find recipes that use the ingredients I have in the fridge.

On Friday it was our monthly ministerial luncheon meeting on beautiful Brier Island.  It is always potluck style and I always take a salad of some type with homemade dressing.

This is the same coleslaw I made on Day 1.  There wasn't much left to bring home!

Remember on Day 30 I had Veggie Burgers in the dehydrator?  They were finished on Day 31, so I popped them into the fridge for supper the following day.  Here they are:

I'm really undecided on these, so think I'll hold off on giving the recipe until we try them again.  They smell good and look good, but...

Until tomorrow...to your health...

Beverly Facey, Certified Health Coach

Day 30

I love to eat as much as the next person, the only difference is that I have learned that food is fuel for my body.  Just as I wouldn't put a combination of regular, high test and diesel fuels in my VW with a diesel engine or it won't run too well, if at all, I've learned that in order for my body to run efficiently and well, I need to put the proper fuel in.  If you have been following these postings for 30 days, you know we certainly have a varied diet that is not bland or humdrum.  I feel the effects of the good food everyday.  If you haven't read my introduction to all of this, you may want to check my first posting.

I'm a recipe and recipe book collector.  One thing I find with raw food books is that there is a lot of information, not just recipes.  So not only to I get good recipes, I also have a lot of great reading with every book. One book I picked up a while back is "The Complete Idiot's Guide to Eating Raw" by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray. (ISBN 978-1-59257-771-771-2).  I really do dislike the title because none of us are idiots; however there is a lot of great information in this book, including a 4 week Raw Success Program to help a newbie get started on raw.  The recipes are generally pretty easy with ingredients that are readily available.  If you are considering adding more raw to your diet or are just looking for more info, you might consider looking this book up at the library or bookstore.

Today I decided to try a recipe from that book.  Actually, I had the book open to make another recipe, when Noel started thumbing through and spotted this recipe for Corn Chowder that he wanted to try. (I should have had him make it - it's that easy.)  It is very light and delicious, served with a salad it makes a great meal.  This is my variation on their recipe.

Creamy Corn Chowder

Prep time: 25 minutes (or less)
Yield: 6 cups
Serving size: 1 1/2 cups

2 1/2 cups water
3 cups corn, off the cob or frozen, thawed
1/2 cup avocado, mashed
1/2 cup celery, chopped
1/4 cup yellow onion, chopped medium
1 tablespoon tamari
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon sea salt
Pinch cayenne
1/2 cup red bell pepper, ribs and seeds removed, and diced

1.  Place all ingredients except red pepper in a blender, and blend on high speed for 30 seconds or until mixture is smooth.
2.  Pour into bowls, and top with red pepper.  Serve immediately or chill in an airtight container in the refrigerator.  Soup should keep for 2 or 3 days.  It's best fresh though.

**Remember, corn should be organic because most corn grown now is genetically modified.
**I only had ginger powder and garlic powder, so used a little bit of each.

I would serve this chowder to anyone with confidence that they would love it!

I have some fresh veggie burgers in the dehydrator right now.  They smell sooo good.  Can't wait to try them on Saturday.  I'll keep you posted.

To your health...
Beverly Facey, Certified Health Coach