Raw vegetables offer fiber, antioxidants and numerous vitamins and minerals, but munching on them plain can make you feel like a rabbit. You can kick up the flavor by using them in creative ways and as a substitute for higher-calorie, nutrient-poor fare like chips and pretzels. According to the Centers for Disease Control and Prevention (CDC), people who eat more generous amounts of fruits and vegetables as part of a healthy diet reduce their risk of chronic diseases such as stroke, cancer, type 2 diabetes and heart disease.
Salads are a natural for raw vegetables, but the salad often served up in restaurants or the American home consists of iceberg lettuce, a gassed tomato and a few slices of cucumber with a slathering of ranch or Italian-style dressing. Make your salads more appealing by focusing on richly colored greens such as romaine, spinach and baby arugula. Unlike iceberg, these lettuces impart flavor and contain significant antioxidants that help fight disease-causing free radicals in the body. Eat a spinach salad with dried cranberries, sliced raw onion and heart-healthy walnuts. Try arugula with shredded carrots, diced apple and pecans. Romaine may be the classic base for a Caesar salad, but you can add to its nutritional value by tossing it with avocado, salsa and black beans. Salads do not always have to include lettuce. Use celery as a base with diced bell pepper, jicama and walnuts, and dress it with a citrus vinaigrette. You may think of coleslaw as a cookout standby, but consider cabbage as a base for other salads. Shred raw Napa cabbage and add edamame, almonds and an Asian dressing. Thinly slice raw zucchini and yellow squash and toss with lemon, olive oil and basil as a pairing for simple roasted or grilled fish.
a great way to get raw green vegetables into your body is by throwing a handful of spinach or kale into your blender! You won’t even know it’s in there judging by taste, so trust me when I say to give it a try! A quick and easy smoothie recipe with raw spinach or kale:
A crudite platter with the ubiquitous cup of mystery dressing often sits untouched at a party. Make it appealing by dressing up the dip and the vegetable offerings. Try jicama, endive, green onions or fennel as dippers, and serve them with hummus, baba ganoush or tahini. Instead of using tortilla chips to dip in salsa or melted cheese, try endive leaves, which are cupped and make a perfect scoop. Serve a classic cheese fondue and offer raw vegetables as dippers instead of cubes of bread. Experiment with bagna cauda, an Italian broth-based dip made with olive oil, anchovies and garlic, which pairs well with raw zucchini and bell peppers.
Instead of reaching for nutrient-poor white bread, try wrapping your next snack with a large leaf of romaine or butter lettuce. Use lettuce leaves in place of taco shells to provide crunch and a cooling contrast to the warm filling. Spread nut butter on celery sticks to save calories and obtain more fiber than you would if you used white toast. Make a raw hummus with sprouted chick peas, but instead of spreading it on a roll, eat it dip-style with carrots, bell peppers and grape tomatoes. Here’s a great recipe for a raw sunflower seed dip in place of packaged dips!
Read more: http://www.livestrong.com/article/83545-eat-raw-vegetables/#ixzz1A0QEwWY4
–>SPOTS ARE FILLING, RESERVE YOUR SPOT WITH A DEPOSIT BY EMAILING US!

As a yoga teacher and lover of all things yogi, I attempt to bring this mentality to everything. I’m also a certified raw food chef and create amazing cleanse experiences for my clients and host raw uncooking classes, continuing this mindful practice in all areas of my life.
A sadhana is a type of mindfulness practice, a way of fully participating in something. Yogis believe everything has its own sadhana, including eating and cooking (or ‘uncooking’!). Here are some suggestions to get the most out of the food you eat and to promote optimal digestion.
“there are some people who eat an orage but don’t really eat it. They eat their sorrow, fear, anger, past, and future. They are not really present, with body and mind united.” -Thich Nhat Hanh
Tonight we are having a holiday party and I want to make something festive!!!
Blend on a low speed for 45 seconds, sprinkle nutmeg on top before serving!
I’ve had this book, The Four Agreements, for over 10 years now. I’ve given it to every person I love to read- either the physical copy or suggesting them to go buy it for themselves. If everyone had a copy in their bedside table (like I do, my bible!) I think the world would be a prettier, nicer, more mindful, kind place to exist. I have a small mini copy I keep in my car for quick reminders when I get discouraged. It’s a beautiful, simple read and I highly suggest it for anyone and everyone.
1. Be Impeccable With Your Word: Speak with integrity. Say only what you mean. Avoid using the word to speak against yourself or to gossip about others. Use the power of your word in the direction of truth and love.
2. Don’t Take Anything Personally: Nothing others do is because of you. What others say and do is a projection of their own reality, their own dream. When you are immune to the opinions and actions of others, you won’t be the victim of needless suffering.
3. Don’t Make Assumptions: Find the courage to ask questions and to express what you really want. Communicate with others as clearly as you can to avoid misunderstandings, sadness, and drama. With just this one agreement, you can completely transform your life.
4. Always Do Your Best: Your best is going to change from moment to moment; it will be different when you are healthy as opposed to sick. Under any circumstance, simply do your best, and you will avoid self-judgment, self-abuse, and regret.”
– Don Miguel Ruiz in The Four Agreements
Ingredients
Adapted from MarthaStewart.com
1 Large Butternut Squash (about 1-2/3 cups to 2 cups)
2 eggs worth of Ener-G or Smash up a banana and 1/4 cup applesauce
1 tsp vanilla extract
3/4 cup agave nectar
1/2 Cup Softened Vegan Butter (earth balance)
1 Tbsp Chia Seeds
1/4 tsp Salt
1/4 tsp Pumpkin Spice
1/4 tsp Nutmeg
1/2 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Baking Soda
1 tsp Baking Powder
2 Cups Gluten-free Flour (I suggest something neutral like brown rice flour or regular flour if you’re okay with gluten)
Directions
1. Preheat oven to 400º degrees. Wash, dry and cut the squash in half length wise and remove seeds and place on a baking sheet. Brush on some extra virgin olive oil. Bake for about an hour. Check to see if the squash is done by piercing it with a fork.
2. Scoop the squash out, allow to cool and puree in your food processor. Set aside.
3. In a medium bowl, whisk together the flour, chia seeds, baking soda & powder, salt, cinnamon, ginger, nutmeg and pumpkin spice and set aside.
4. In a large bowl, whisk together the agave, vanilla, eggs substitute and butter. Add the dry ingredients and whisk until smooth. Then whisk in the butternut squash puree. My batter was a little dry so I added a little almond milk and Organic canned pumpkin.
5. Prepare your muffin pan and add the batter a little over halfway. I made 12 cupcakes, you can make more. Bake at 350º for 18 minutes. Insert a toothpick in the center and check to see if it comes out clean.
That’s it! Allow to cool and then smother with pumpkin butter, almond butter or just eat plain! Enjoy!!!
1. take all ingredients for the crust and mix in the food processor. Once they are combined, take the filling and push it into a pie/tart pan with your fingers. (the best kinds are the ones that have a removable bottom) Chill in the fridge for an hour or freezer for 30 minutes.
2. Mix the filling ingredients and add on top of the filling. Put back in the fridge or freezer for at least an hour. Viola!
You’ll never know (or anyone else) that this is completely gluten-free, vegan, dairy-free and HEALTHY for you! Cacao is the highest ranked antioxidant in the world!
*Top with raspberries, strawberries and/or nuts and drizzles of cacao! (an easy cacao topping is mixing cacao powder and agave with a spoon until it’s runny)
As upset as I was to hear I had to have a c-section after 17 hours of sitting in the hospital in labor, 3 weeks later I’ve luckily recovered quickly and easily.
A few clients and friends have asked what my “secret” is to my speedy recovery and weight loss. All I can do is share advice on what I did/do and hopefully it helps others in their journey.
Throughout my pregnancy and especially post-pregnancy, I really stressed getting organic, healthy, REAL food into my body. I stay away from anything processed, steer clear of sugar and anything unnatural. If I am craving something sweet I reach for fruit, dark chocolate or vegan ice cream. As soon as I had the baby (the DAY after) I had my mom bring me fresh green vegetable juice to obtain the energy from the chlorophyll and the rejuvenating properties of the nutrients in the veggies. I ate omega-3 rich salmon and brown rice for the protein and fiber. By getting back into this routine of eating healthy, beautiful, nutrient-dense foods, it allowed me to quickly gain energy and strength.
I made sure to get in a lot of warming foods postpartum, like ginger, coconut water and cooked foods like quinoa and sauteed veggies. In Chinese medicine it is thought that pregnancy is a time you are very warm internally and need to balance it with cooling foods (like raw fruits and veggies), and postpartum is a time your body is very cold and needs to be warmed. Staying hydrated is VERY important for recovery, especially when breastfeeding. Drinking room temperature water rather than cold water can help keep the balance of warm vs cold in your body as well.
During my pregnancy I worked out 4-5 times per week. In the beginning I did all the same workouts: running, jogging, swimming, stair stepper, cross training, cross-fit, power yoga, jump roping, weight lifting and spinning (check out my post on exercise and pregnancy for more details). After my belly got larger, I didn’t feel comfortable doing high-intensity workouts or anything that required jumping. I continued doing yoga and light cardio (swimming, walking and stairs) as often as I could. 3 days before having Kai, I was at a power yoga class. There were weeks I didn’t feel like doing anything, but I made sure to walk uphill and do a modified yoga practice. After wards without fail, I felt better. This was key. In the immediate, I had more energy. In the long term, I’m convinced it’s what is ensuring my speedy recovery.
In the days following my surgery I would walk around the hospital hallways doing laps. I would hold onto my husband or a family member while hobbling up and down the halls. It made a huge difference and with each lap I felt stronger than the last. When I got home I’d deliberately make several trips up and down the stairs, slowly and carefully, to get a glass of water or whatever I needed. This helped train my body and let it know it was time to get moving. Of course, I listened to my body and what it needed. I didn’t push anything. But I was ready to start recovering very quickly: both mentally and physically.
In the first few days, you almost have to force yourself to create healthy habits. Begin walking as soon as you possibly can. Find the healthiest things on your hospital menu to order, and if there isn’t anything, have someone bring you food. Make sure you get adequate water immediately, more than you think you need. Try and ween yourself off the pain killers as soon as you can. This is doing nothing for your recovery because you can’t even feel what’s happening in your body. Take Motrin instead: it’s an anti-inflammatory that helps reduce the swelling from your surgery and also reduce pain in your body. Keep your body “warm” with warming foods from Traditional Chinese Medicine. Here’s a complete list. Finally, be sure to exercise throughout your entire pregnancy, no matter how much you don’t want to. It will help with weight loss on the other side. I highly recommend yoga, in case I haven’t mentioned that before. (ha!)
*Get outdoors, in nature, even for just 10 minutes.
*Read something that brings me pleasure.
*Eat beautiful, organic, natural foods. As many colors as possible!Recipe:
*8 oz Coconut Milk (coconut butter + filtered water) or Almond or Oat Milk (can buy boxed)
*2 Tablespoons Cacao Powder
*2 Teaspoons Cacao Nibs
*1 scoop (2 Tablespoons) Protein Powder of your choice (Raw, Brown Rice or Whey)
*2 drops of chocolate stevia concentrate
*2 drops of vanilla creme stevia concentrate
*handful or two of ice
Optional:
*maca powder- 1-2 teaspoons
*banana or dates (take out the pit!) for sweetener instead of or in addition to stevia
**toppings: buckwheat grawnola, goji berries, cacao nibs