|
|
Welcome to The Philosophie! If you're interested in becoming healthier, read on and check out my Services and Wedding packages.
Read these Testimonials to see what others say about the Philosophie experience.
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! Now that I’ve “come out” to the world about being pregnant it’s time to share all the knowledge I’ve been acquiring throughout the past 2 1/2 months! (Facebook & technology has changed the world in so many ways!! so easy, with just a click, my world knew!)
In my opinion, Iron is absolutely the MOST important supplement/nutrient to get into your body when you’re pregnant.
 This metal carries oxygen from the lungs to every cell in the body. Its other big role is to make blood. Blood volume increases by 50% during pregnancy. Blood feeds the placenta and uterine lining. Without large members of oxygen-rich red blood cells, your baby won’t grow.
For a straight hit of iron, eating red meat or liver is a sure bet. Clams, chicken liver, duck and oysters are excellent sources. (if you’re vegan or vegetarian, look below for an awesome option) Fish, poultry, spinach, dried apricots and unsulphered or black-strap molasses are decent sources. Grains and dairy foods are not.
It’s also wise to eat iron-friendly foods, including fresh produce for folate and vitamin C, banans for B5 and any meat, milk or eggs for B12.
I highly recommended Floradix, a liquid supplement with organic iron in an absorbable form (ferrous gluconate) instead of inorganic iron, which can cause constipation. I take this almost every day. I love the way it tastes and I instantly have more energy after consuming it. I don’t eat red meat and haven’t for almost 10 years, so it’s vital to get it from a supplement source. I’ve taken it for years, (I’m slightly anemic) usually every day when I’m on my period and here and there when I’m not.
Another option is taking ground liver capsules. If you’re not anemic, don’t take iron. The body doesn’t excrete iron easily, and too much can be toxic.
 check out this great interview with a Parisian Chef 
Preheat the oven to 350 degrees.
you’ll need the following ingredients:
- 3-4 ripe bananas
- 2-3 Tbsp Agave or Honey
- 1 C ground rolled oats
- 1 C almond meal or raw almonds
- 1 tsp sea salt
- 1 tsp baking soda
- 2 Tbsp flaxseed meal
- 1 1/2 t cinnamon
- 2-3 T melted butter (or vegan butter alternative)
- 2 free range eggs (or vegan Ener-G Egg replacement)
- 1 tsp Vanilla
 1. Begin by processing the almonds with a food processor until they are close to a flour consistency (or you can buy almond meal pre-made). Add oats into food processor until mixed well. Put into large bowl.
2. In large bowl combine “flours” with cinnamon, baking soda, sea salt and flax meal.
 3. In a separate bowl, melt butter. Let butter cool for a bit. Then add eggs and vanilla to butter.
4. In a 3rd bowl, mash ripe bananas with a fork. Add agave to bananas and mix. (you  may leave the bananas chunky or puree until super smooth, depends on your taste preference). Add bananas and agave to egg/vanilla/butter to the flour bowl. Mix all ingredients together with a large spoon. Then use that spoon to scoop mixture into muffin pan.
5. Bake muffins 25-30 minutes. Test with a toothpick, it should have residual dry crumbs only. (no moisture)
This recipe is dedicated to Riley Carrington, my god daughter
I interviewed Tamal Dodge, owner and founder of YogaCo in Santa Monica, CA. I received my 200 hour Yoga Alliance teacher training from Tamal last year.
Where are you from? The north shore of Oahu.
When did you start practicing yoga? I started from birth as my family raised us in a donation based yoga ashram.
What did you want to “be” when you grew up? I wanted to be a rock star and I pursued it for a while in my high school years. I was signed to MM Records and toured the country. It was an interesting time.
What is your overall intention when you walk into a yoga room to teach? I want to teach the best class possible. If I feel it was an okay class I feel I some how didnt deliver to the students. That I didn’t give them 100%. I want to give them something special every time.
What keeps you balanced? Mediating every day and spare moment.
What throws you off center? Well everyone gets those curve balls in life. The unexpected. But when I find myself in those situations I have to meditate and reset my intention for life. Because usually when you are in distress it’s because you wanted something to go your way and it doesn’t. So you have to be able to eat humble pie and move on.
 Who inspires you? This may sound cliche but its the way I truly feel.
I am inspired by Buddha, Jesus, Alaha, Arjuna, Ghandi (left)… as they made significant change and didnt care what other people thought. they just wanted to speak “Truth.” Not to mention they lived and breathed what they taught. It’s inspiring.
What advice do you have for a beginner yoga student? like anything in life the first time you do it your not gonna get it perfect. I encourage students to go slow and do what they can and try to make it fun vs something your trying to get something out of.
What advice do you have for someone who’s practiced for years? The word Yoga means to Yoke or unite with God. So for someone who is practicing the asana for some time would be to take there practice to the next level of yoga. To mediate and start on the process of yoking with the higher being.
what is your favorite yoga pose or series and why? I love A and B series in sun salutes. Its so balanced. If you can only do A and B series in a day thats all you really need!
Do you eat raw food? Yes I love raw food. I was a raw foodist for 1 year in high school. Now I just eat the yoga diet (i.e. no meat, fish or eggs) lots of greens and and whole grains. Water is my beverage of choice.
What’s your favorite food? (doesn’t have to be healthy!!!!) I love veggie burgers, sweet heart fries and a oogave root beer.
Do you have a favorite quote? “You must be the change you wish to see in the world” ~Ghandi These are words to live by.
This is the first in a series of interviews.
Looking for an easy dessert to make without getting an stomach ache or preparing something extravagant for hours?
Make a little extra of this pudding and store it in the fridge for a few days! *warning: can be addictive
Vanilla Pudding
- 1 ripe avocado
- 1/4 cup pitted dates, soaked 10-20 minutes
- 1/2 cup fresh berries
- 2 teaspoons vanilla extract/vanilla pod
Coconut Banana Pudding (chocolate or vanilla!)
- 1 ripe banana
- 6 dates, soaked up to 30 minutes
- meat and water from one young coconut
- 2 tsp vanilla extract or 1/4 cup raw cacao or carob powder
- 1 tsp. cinnamon
 Coconut Banana PIE!!!!!!!
- 3 Avocados
- 3 Bananas
- 1/4 cup of honey or agave (add more or less depending on how sweet you like it)
- 1/4 cup of raw chocolate
*Mix these ingredients together in the vitamix or blender. In a blender you may need to add some water or nut mylk to get it to mix together. When creamy and smooth, spread the pudding into a dish.
Dairy-free Whipped Cream Topping:
- Meat from 2 young Thai coconuts
- 1/4 cup of honey/agave
Mix together in your food processor or high-speed blender. Mix until creamy and spread it on top of the chocolate mixture.
*Garnish however you like. I cut up one banana and sprinkled with coconut flakes
all of these recipes are dairy-free, gluten-free and raw! bona!
I’ve heard so many horror stories about yoga teachers and personal trainers (or not) taking their students or clients to unsafe territories in their bodies.
Working out isn’t supposed to make you want to throw up, and yoga isn’t supposed to hurt. Practicing it is supposed to make you feel better, but doing it wrong is just dangerous.
 After being a personal trainer at Equinox in Santa Monica and working as a yoga teacher at several studios including a gym, I’ve seen it all. Students wobble into class injured, saying they can hardly walk due to an injury from their last class. I’ve had students not come to my class for months because of an injury they received after going to another yoga class that took them far beyond their capabilities. Obviously, this is all subjective and students/clients should monitor their own bodies. But seriously, some teachers are out of control. I’ve heard about a certain incredibly famous power yoga teacher actually popping a students rib out of place from pressing too hard on his back. Some teachers assist and have no proper training in how to do so. Not cool.
Weekend Warriors
Often times people get hurt because they assume that yoga is simple and that anybody can pretzel himself or herself on demand. Edward Toriello, an orthopedic surgeon and spokesman for the American Academy of Orthopedic Surgeons says, most of the injuries he sees are sustained by “weekend warrior” baby boomers who being yoga or work outs without realizing that their bodies are no longer what they used to be.”They think yoga is an easy way to start exercises, so they go to class once a week, not stretched out at all and they get hurt.”
 Same goes for cardio and especially for weight lifting. I had many clients who insisted on benching more weight “because it’s what they did in college” but what they don’t realize, is that they aren’t that person anymore. That’s when they get injured and then have to lay off exercise for weeks to properly heal. Functional strength training is much more effective for optimal results.
Legit?
 Part of the problem is that increasingly, the people teaching yoga don’t know enough about it. Yoga was traditionally taught one-on-one, over many years. Today’s instructors can take a yoga teacher training course in just one weekend. Luckily, to be in the Yoga Alliance (formed in 1999) has set a minimum of 200 hours for instructors to be certified. Unfortunately, only 16,168 of the over 70,000 yoga teachers are actually in the Yoga Alliance. This is a very pertinent issue, especially when it comes to injury.
Wherever you chose to practice or work out, studio, gym or with a personal trainer at the beach, just make sure you listen to your own body and take care of yourself. If you don’t, nobody else can be expected to. Warm up before activity/exercise, then stretch when muscles are warm, and stretch for a longer amount of time after activities. For Weekend Warriors, if you can’t get to the gym other than weekends, be sure to stretch during the week for 10-15 minutes… it will make a world of difference! And If something hurts... stop doing it!
After watching my mother go through her fight with Stage 4 breast cancer last year, I learned quite a bit. Reflecting on the past 12 months, I have created a way to stay grounded through one’s cancer treatment (or any difficult journey).
Calm your Breath
Become more aware of your breathing in general. Notice when you hold your breath, when you hold onto tension. Make an effort to focus on your inhalation and exhalation. Try and lengthen each breath, especially in stressful moments.
Meditation
Find some time to meditate. This can mean something different to everyone. Maybe it means you take 5 minutes in the morning or before bed to lay down and close your eyes and focus on nothingness. Maybe you take 20 minutes to have a “proper” seated meditation. Either way, take some quiet time for yourself each day to help calm your body and mind.
Create a Posse
Think of your team of doctors, nutritionists, yoga teachers, massage therapists, acupuncturist, friends and family members as an invaluable wellness support group. Looking back on my mom’s chemo and healing process, I see the faces of each and every person that helped make the process easier for her (and all of us).
Make Food a Loving Expression
Think of preparing your own food as an expression of self-love and appreciation. Every time I visit the farmers market or prepare a fresh juice or dish, I really take deep breaths with appreciation and love. When I’m preparing a cleanse, I turn my cell phone off to connect & fill the food with all the love in my heart. It makes a huge difference!
Plan for the Future, but Live in The Now
No one can give you permission to live the way you want to, except you.
Find your healer within and tap in!
 I’ll never forget the first time I watched almonds blend away and white, pure “milk” be created. It’s a surreal experience, try it for yourself!
To make dairy-free mylk, you can use pretty much any seed, grain or nut. I like almond and coconut mylk the best. Experiment with your own taste buds to see what works for you.
Ingredients:
- Nuts or seeds of choice
- Pure water
- sweetener of your choice (a few soft dates, raw honey, raw agave or stevia)
- 1 pinch of unprocessed sea salt (optional)
To create Mylk:
1. Soak nuts or seeds (almonds and hazlenuts for 8-12 hours, sunflower seeds or brazil nuts for 3 hours) I like to soak the nuts before bed and then in the morning it’s ready for biz-nas!
 Before blending... 2. Place soaked nuts or seeds in a blender so that the nuts are even with the level of the uppermost part of the blades.
 ..after!!! 3. Add pure water to just cover the nuts and blend until smooth. Add more water until desired consistency is reached.
4. Sweeten to suit your taste buds with a soft date or two, raw agave, raw honey or a packet or drop of stevia (if you use too much stevia, it will become bitter). Strain with cheesecloth or a nut milk bag.
5. Make only what you will use in a day or two. Refrigerate.
(These milks will go bad after about 48 hours)
 Vanilla Hemp Seed Mylk:
- 1/4 cup shelled hempseeds (buy them in air-tight containers, not from bulk bins where they can be rancid)
- 1 liter pure water
- 1 pinch of unprocessed sea salt (optional)
- sweetener of your choice
- vanilla pod or a few drops of vanilla stevia instead of sweetener
To Create Mylk:
1. Place the hempseeds in a blender with just enough water to cover them and blend well.
2. Add the rest of the ingredients and blend until smooth.
3. Strain in a mesh strainer and drink! Refrigerate the remainder.
Optional: for a thicker, more omega 3 rich milk, soak 1/4 cup flax seeds for 2 hours, then rinse and blend with hemp seeds.
*If you want to make these mylks chocolate for a kid or for a yummy treat, add raw cacao powder at the end of the final blend. It tastes DELICIOUS and no one will ever know you are drinking something with amazing superfoods, antioxidants and health benefits!!!
When transitioning to a raw food or vegan diet, one of the most difficult things to “give up” is cheese. This post will offer some alternatives to processed, homogenized cows milk (cheese).
Do you agree that anything in its natural and unprocessed form is always better for us as opposed to uber-heated, processed foods? Do you agree that the fewer the steps between where your food originated and your table, the more nutritious it is? Keep those questions in mind as you continue reading…
Breaking Up With Cheese
 A wonderful friend and cleanse client wrote me an email asking about cheese. She wrote “I can give up meats, milk, soy, fish most nights of the week, but I cant cant cant stop eating cheese. I have some everyday… and I crave it!”
The most important thing I want you to remember about all of this, is that we are all unique individuals with our own nutritional needs. There isn’t a “one size fits all” diet that works for everyone. I have plenty of people and clients in my life that just can’t eat raw food. Others that still eat red meat in moderation, and it works for them (including my husband). My point is this: my advice and opinions on the PhiloSophie website are entirely subjective, and work for ME, MY BODY and MY CLIENTS. I encourage you to explore your own body and see what works for YOU!
 Now on to cheese. The first thing I did when I wanted to eat less cheese (my reason was completely digestive based, it hurt my stomach when I ate lactose-ridden foods) was turn to goat. I began getting goat cheese for crackers and goat “cream cheese” for my sprouted bagels. I honestly couldn’t tell the difference and actually prefer it over cows milk/cheese. We also began getting goats yogurt and goats milk for our tea and coffee. it was fun to experiment with alternatives to cows milk, and neither my husband or I craved the other.
Goats milk is known to be slightly better than cows milk, especially when raw. God even recommends goats milk! “Goats milk shall be the blessing for thy maidens”.
PROCESSED COWS MILK VS RAW, “REAL” COWS MILK
Raw milk is simply this: milk right from the farm, with no processing/pasteurizing/heating, no transporting in big trucks to big factories to big stores. Unhomogenized, unprocessed milk is cows milk but different than the stuff you’ll find at the grocery store.
 This is information you have not heard about milk — and the science behind why pasteurized milk does not help you build strong bones. You have to drink it raw! The benefit to”real” or raw milk has been evident from the beginning of time The bible even speaks on real, raw milk in Genesis 18.
You can’t build bone density from processed cows milk. (see clip on bottom of page) Pasteurized milk is lacking enzymes that are prevalent in raw milk. Without these vital enzymes, (because of cooking the milk) you can’t absorb calcium and minerals.
Homogenized, pasteurized skim, milk, 2% & vit D milk fits the formula of processed food. Inexpensive and very profitable marketing goes out for this product. Pasteurization of milk was created to transport milk long distances. We get it. But if you live near a farmers market, there’s no excuse for drinking it.
Humans have been drinking raw milk since about 6000-8000 BC. We’ve only been pasteurizing milk for less than 100 years. In other words, pasteurization is a newfangled contemporary process. We’re messing with Mother Nature, here — taking a food that has nurtured mankind for centuries and turning it into something that does not support and strengthen human life.
click here to watch a youtube clip on raw milk.
To cut down on processed cows milk and cheese, I would first go for organic goats milk and cheese. Then go to your local farmers market to explore the world of raw milk, cream and cheese. I found that raw milk and cheese doesn’t hurt my belly, but the cream still is too much for me. Try to avoid processed foods and eat local sustainable foods when possible, and organic from the store. Food should taste great, be nutrient-dense, and promote health! In the second part of this series we will talk about vegan options for cheese and i’ll give you a few recipes for raw, vegan cheese! yee haw! stay tuned
Keep me posted on your adventures!
Did you know that American farmers feed their cattle corn because the government subsidizes it?
Even worse, did you know that farmers must drug cows so their stomachs can tolerate grain rather than grass?
The US population is addicted to corn, for the worst reasons. Processed food contains corn syrup and cows and chickens are fed corn instead of grain because it’s cheaper. Corn is snuck into everything, from candy bars to baking powder (corn starch is the starch used).You’ll find corn in sauces, flours, sugars and syrups.
Michael Pollan was the first to discover how this unhealthy state of affairs has emerged about in his 2006 book, The Omnivore’s Dilemma, and how the industrialization of agriculture has denuded soil, poisoned animals and helped to bring about the rise in type 2 diabetes.
Corn and the Omegas
 Corn Syrup Farmers drug cows to feed them corn because their stomachs don’t tolerate corn like their preferred grain/grass.
In addition to the cows, chickens have been forced to eat corn as well. When chickens are fed corn instead of grain or grass, it makes the natural omega 3’s lower and forces the omega 6 in the egg to sky rocket. This imbalance of omega fatty acids can lead to many health issues.
This dietary imbalance may explain the rise of such diseases as asthma, coronary heart disease, many forms of cancer, autoimmunity and neurodegenerative diseases, all of which are believed to stem from inflammation in the body. The imbalance between omega-3 and omega-6 fatty acids may also contribute to obesity, depression, dyslexia, hyperactivity and even a tendency toward violence.
Bringing the fats into proper proportion may actually relieve those conditions, according to Joseph Hibbeln, M.D., a psychiatrist at the National Institutes of Health, and perhaps the world’s leading authority on the relationship between fat consumption and mental health. At the 2006 Nutrition and Health Conference sponsored by the University of Arizona’s College of Medicine and Columbia University’s College of Physicians and Surgeons, Dr. Hibbeln cited a study showing that violence in a British prison dropped by 37 percent after omega-3 oils and vitamins were added to the prisoners’ diets.
What are Omega-3 and Omega-6?
Omega-3 and omega-6 are types of essential fatty acids – meaning we cannot make them on our own and have to obtain them from our diet. Both are polyunsaturated fatty acids that differ from each other in their chemical structure. In modern diets, there are few sources of omega-3 fatty acids, mainly the fat of cold water fish such as salmon, sardines, herring, mackerel, black cod, and bluefish. There are two critical omega-3 fatty acids, (eicosapentaenoic acid, called EPA and docosahexaenoic or DHA), that the body needs.
Vegetarian sources, such as walnuts and flaxseeds contain a precursor omega-3 (alpha-linolenic acid called ALA) that the body must convert to EPA and DHA. EPA and DHA are the building blocks for hormones that control immune function, blood clotting, and cell growth as well as components of cell membranes.
A few healthy tips from Pollan
In the Guardian, they write about this issue and about Pollan’s new book. “Pollan has written a digestible paperback, Food Rules: An Eater’s Manual. It extends his manifesto into 64 injunctions, including “Buy a freezer” and “Don’t eat breakfast cereal that changes the color of the milk”. Here’s hoping that Pollan will go on to expose other perverse food chains that afflict the world’s diet.
|
Betcha didn’t know… *Philosophie cleanse glass bottles are reused and recycled
*Philosophie produce is all purchased from the local farmers market, using only a bike or walking for transportation
*Philosophie containers are made of potato, corn or reused Tupperware
*Philosophie superfoods and produce is 100% organic
|
This metal carries oxygen from the lungs to every cell in the body. Its other big role is to make blood. Blood volume increases by 50% during pregnancy. Blood feeds the placenta and uterine lining. Without large members of oxygen-rich red blood cells, your baby won’t grow.
