Shannonmarie of Rawdorable has passed along this Creative Blogger award to me. Thank you very much, it is quite an honor. As many of you know I have 5 kids and any sort of time I can crave out to be creative is cherished. So it's great that I can share the fruits of my creative labor with so many of you and to be recognised for that is pretty cool.
Also thanks to Heidi and Justin for the Juice Feasting award. I just found out about that one today. Much love to you both. — Terilynn
Raw Candy by David Wolfe, p. 295
This one is easy-breezy, the kids enjoyed putting almonds into dates.
Lanna has asked if I would briefly speak on my Juice Feasting. I am actually blogging about it on Inspiration:Life. The catch is I'm keeping it private for now, until I get a good footing. I promise, I will open it in the next month or two. For now, I'm settling in for a long haul so there is no rush by any means.
Since we are on the subject of juices, let's for the fun of it add Recipe #4 Green Lemonade by John Larsen, p. 147. A juice containing kale, lemon, celery and apples. It is very, very tasty, but for as many apples that are used (10 large) it should be called Green Apple Juice.
I made two quarts, thinking I was going to enjoyed all by my lonesome, but as you see, my daughter Donavan finished off a quart by herself.
Happy New Year everyone! I hope your 2008 is going as great as mine. I'm in heaven and I am so excited to finally share with you what I have been up to.
I started another juice feast on Dec. 1 and I'm blogging my experience at Inspiration:Life. Some of you might know that's how The Daily Raw Blog started. It was a blog documenting my first juice feast back in May that lasted 28 glorious days. From there The Daily Raw Blog took a life of its own with recipes and it was an outlet for my creativity to shine.
I'm so blessed to have it and to have all of you guys be part of it. So thank very much.
And as an added bonus I met some really special people along the way.
My husband has committed to going raw again in 2008 so if you can send him a silent prayer to get him going that would be appreciated. I have some really good recipes lined up for TDRC and my husband will be preparing many recipes for TDRC in the next few weeks so we have that to look forward to. Believe it or not he is the true talent in the kitchen. I'm lucky his talent just rubbed off on me. And the fact that I love raw food helps, too. ;)I wish you all a happy and healthy New Year!Peace and Love,Terilynn
Garlicy Green juicemakes 1-1.5 quarts
1 pound of your favorite greens1 cucumber, chopped3 carrots, chopped1 garlic clove1 tablespoon hemp oil1-2 cups water
1 Place cucumber, greens, garlic clove and carrots in a blender* with the water. Blend until ingredients break down into a thick mixture.
2 Strain the mixture in a nut bag or painter straining bag into a large bowl. Squeeze the bag to get all the juices out of the pulp.
3 Pour juice into a glass and add hemp oil.
Don't forget to compote you pulp or mix with flax seeds to make crackers.
*You can use a juicer instead of a blender. I use a blender because the clean-up is faster for the amount of juices I make. Also, please note if you use greens that are heavier in weight (kale, collards, etc.) a high-speed blender will work better at breaking down the greens.
Man on the Raw and I did some major kitchen spring cleaning and carpentry (check out the wood board on the stove burners) in the midst of a mini-blizzard on Friday.
Come Saturday and Sunday Colorado’s winter wonderland transformed into pleasant warm spring.
Saturday night, I hosted another raw dinner party for friends. It was a pleasant, relaxing evening and everyone enjoyed the food, which is always good. For the first time during the juice feast I felt left out, not eating and for the last week I haven’t been enjoying the green juices as much so….
Today, Day 81, my juice feast has officially left the building and has taken residence in Smoothie and Prunesville.
I love the juice feasting experience and I just might venture on an extended trip again in the far-off future. But for now, quick juicy pit stops once or twice a week will suffice.
On Tuesday a very special lady, who I absolutely adore, will be sharing her “10 Thoughts.” I could be nice and tell you who she is, but you’ll have to wait till tomorrow. I promise you won’t be disappointed.
Thai Coconut Curry Soup, p. 104This week for The Complete Book of Raw Food Endeavor, recipes from Elaina Love will be featured on Wednesday. I served a collection of her dishes at a “Nothing But Love” dinner party I hosted last month.
Don't forget about the giveaway here of the e-book “Me Raw-You Cooked” by Emma and Rod MacDougall
Oh, my goodness I almost forgot! My eldest daughter, Jordan turns 19 today. Happy Birthday, Jordan, I love you baby!
Also, Man on the Raw has a birthday tomorrow and I know for a fact he (he would never admit it) would love your well wishes on his blog here.
Man on the Raw and I first went raw on February 16, 2004, it was a Valentine Day’s gift to ourselves. We went to Barnes and Noble in Aurora, Colorado and were determined to find an eating program we could do together. The first two raw books we bought were David Wolfe’s “Nature’s First Law: The Raw Food Diet” and “The Complete Book of Raw Food.” I have been blessed to begin my raw food adventure with my husband.
No matter how far one or both of us may stray off the raw path, we both know the importance of getting back on track and finding some sort of balance in our lives. I realize that we may be the exception and not the rule.
Many people who embrace raw foods do so alone, and in the beginning, it can be a very isolating experience. Friends and family don’t understand the weird new “diet” you are on and can’t seem to understand why a slab of cow is bad for your health. It can be hard going it alone.
Thank heavens for Raw Food online communities.
I have been exploring raw foods for six years and even now I embrace community. I am a member at Give it to Me Raw, Global Juice Feast, Juicefeasting.com, Daily Raw Inspiration and most recently Raw Food Rehab. I observe for the most part, reading the forums, sharing my photos and commenting whenever a topic moves me and I can add something constructive to the conversation.
Raw communities are a wonderful place to share your raw triumphs, tribulations and everything in between. I encourage you, if you haven’t already, join community.
I am a huge fan of author and owner of RAWvolution and Euphoria Loves Rawvolution, Matt Amsden. On Tuesday he will share his “10 Thoughts” and Wednesday his recipes, from the Complete Book of Raw Food Endeavor, make an appearance.
On Friday, I review the ebook “Me Raw: You Cooked,” the story of Emma MacDougall’s raw journey and how it affected her relationship with her (then) fiancée, Rod. The first of its kind, the book focuses raw foodies and their non-raw partners, providing insightful guidance, tips and recipes along the way. Also, one lucky reader will have a chance to win the book.
To get the week started here is a brief list of online communities where you can communicate with others interested in the raw food lifestyle.
Raw Food Rehab
Global Juice Feast
Juicefeasting.com
Living and Raw Foods
Daily Raw Inspiration
Give It To Me Raw
Gone Raw
Raw Food Talk
Raw Food Lifestyle
VegSource.com
Can you think of more opportunities (support groups, rawlucks, etc.) or online sites where raw foodies can converse?
Hello everyone.
As many of you know I have ended my juice feast. My first solids? Prunes.
No worries, I am not going to provide you with a recipe for prunes. Although, I was tempted to make some sort of pudding this morning with my dried plums but alas, I ate them straight.
I also put something in the dehydrator. Want to know what it is? Okay, you don't have to pull my leg, I'm easy. I'll spill the beans.
"Breaded" Zucchini Sticks. You know what? For the first time in 3 months, I tasted my creation. How rawsome is that! And you know what? It tasted very good.
They are in the dehydrator now, so they aren't "officially" done and ready for approval (or to share a recipe)
I will let you know the "breading" was pumpkin seeds, nutritional yeast, Italian seasoning and sea salt.
There was also a marinade of Nama Shoyu, olive oil and sea salt. I'm soaking sun-dried tomatoes now to create a nice balsamic vinegar ketchup.
Now that my feast is behind me, I have some surprises in store. Stay tuned.
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