Durian Pongs? Get Over It, Make a Pudding!!!

I’m really into durian right now. I must of had about 3 durian puddings in a row over the weekend. I feel quite prosperous that I have 3-4 tubs of durian pieces in my freezer. I’m also a bit giddy having newly discovered a  chinese wholesalers a mile down the road from where I live that I have only recently realised sells fresh durian in packs most wednesdays. Can you believe that I have spent the last few years travelling to London to seek out durian, several times a year not knowing that is simply under my nose here in Manchester? On occasions as I drive by I swear I can smell the scent in the air, tickling my nose. And I’m not sure if it is my yearnings or real.

And speaking on the nose, durian really does stink at time, but you know, durian taste so good when you find a great quality one that the smell or onions, sulpur, drain-pipes, whatever way you want to imagine it, is like a kind of perfume to me. Does that sound weird? Are they any durian fans out there that understands in their heart what I mean? The durian pong reminds that tasty durian in just coming. After the smell comes the joy of eating the sweet, fatty, creamy flesh, that no other food really matches.

Here are some of the puddings I made.

1 Durian Piece, 1 frozen Banana, 1tbps, Cocao Nibs (grounded), 1dsp Hemp Oil,  1/4 tsp Suma, 1 tsp Lecithin

1 Durian Piece, 2 Fresh, deep purple Figs, I Banana, 1/4 tsp Purple Corn.

1Durian Piece, 1 Nectarine, (blended and served as custard, poured over a bowl of sliced bananas.

I’m hoping to get to a west-indian grocery store shortly and find a really good, large jellie coconut. So I can get from the young coconut its milk and water (which is rich in electrolytes). I blend a piece of Durian with the meat and water, and add some green powder or spirulina algae, and have a blissful 10mins of silence. Not talking. just observing the flavours, and drinking mindfully. Yeah baby…

Rightful Place for Fruits and Veggies

“What is fundamentally wrong with the mainstream view on nutrition is that fruit and vegetables are still seen as supplements to the diet. If we want to enjoy optimum levels of health they ARE THE DIET.  In order for us to feel, look and be our best, these foods need to be our main source of calories, protein and carbohydrates…

Once you get into the mentality that “food” equals raw fruits and vegetables and anything else is a side dish or a condiment, this all becomes very easy. For example, breakfast could be freshly squeezed orange juice blended with a banana and 100gm of spinach. Although the resulting drink is very green, it doesn’t taste green and this glassful will give you more nutrition than the average person gets in a whole day.  Buy all the ingredients organic if you possibly can. It will set you back less that the price of the average coffee latte yet it will take you alot further”.

Get Fresh Magazine, Summer 2008.

I had to post this magazine extract that comes from the latest magazine edition of Get Fresh.  Just because not only is it one of the best magazines ever on health and nutrition, and a British one too which makes me  feel rather proud – but because the arguement in this article is just so spot on. In fact I wouldn’t even want to call it an arguement because the writing has such clarity that there is really nothing to argue about. It’s truer than we may think, or perhaps care to believe. The fact is the priority we generally give to plant foods is vastly different to where they actually really need to be, to make a changes to what is.  The majority of our illnesses tody are lifestyle diseases, that’s a obvious fact of modern life now. Fresh raw plant-based foods can be our main staples and main dishes whenever we decide that we want it to be,  and  especially when we get creative and  make interesting gourmet meals as a give. And inspire friends, even restaurants through the collective consciousness, to cater for us, beyond  the standard juice and salad bar over time.

I remember going to an Indian restaurant about 5 years ago in Middlesborough (a very industrial town, where some parts of the landscape looked just like a horrid science-fiction city – in fact it has been used as such by the film industry from time to time for that reason).  I remember asking for a salad (which felt was quite a big struggle, being watched by my 3 meating-eating friends you where preparing to tuck into curries, and were wondering why I didn’t just let my hair down and pick something off the menu.  My salad came backas a tea-cup saucer size garnish…  Yep I can laugh about it now, but at a the time I thought the waiter was trying to  really take the mickey, and wind me up to show me how ridiculous I was being with my request. In my weakness and self-doubt I grumbled within and gave in to some spicy sauce on the menu, and paid an extra fortune for that extra bit of salad garnish (truly a shred of lettuce and a partly green single tomatoe – not kidding!). Needless to say I didn’t really enjoy my evening there and knew that I wouldn’t be going back sometime soon. Still know that people change, places change, limitations also get lifted and change. If not there, somewhere else in this vibrational universe.

I was very very please only I month ago i Leeds, when a vegetarian indian restauant Hansah, ask me to call them about my diet – to speak to the owner.  I was intending to go to for a company meal there. They understood veganism, but raw food was quite new to them. Still they quired me briefly about what raw-veganisn actually meant, and reassured me that yes they can make me a nice curried vegetable dish without flame or yogurt dressed. They didn’t even feel the need to for me to give them a recipe to help them out, they were just rising to the challenge of creating something, based on their cooking principles, their eastern vegetarian expertise, and my wanting. That really made me smile, for I sensed their openness in trying something a bit new to them from simple yet humble vegetables, which for them, like me, is more than a supplementation to meals. To some degree they have their priorities in the right place by me in their speciality of vegetarian cusine, being mainstream rather than a supplement snack. Listening well, and having the williness to try something  a little different and win my custom.

It turned out that that week we had to postponed the original date for our company meal, but we will get there later this summer. Keep you posted. I can genuinely say I am exciting about my forth-coming dine out with work colleagues who are almost as happy to see me properly catered for, and intrigued about how the chef there chooses to creatively play with plants food and gives his interpretion on my way of eating.

Victoria’s Route To Doing Gourmet

We all know that Victoria Boutenko is the Queen of Green Smoothies since we’ve had the wonderful down to earth promotion of their great taste and goodess, clearly heightlighted in her lovely informative book ‘Green For Life’ 2007. But what does she do with the rest of her food? Do you know? Here’s what…

“There is one secret to preparing raw food,” Victoria Boutenko writes.
“When you are preparing cooked food you have to follow a good recipe and that guarantees good results. In raw food preparation, a recipe can never guarantee results because the ingredients in raw food are always non-stable. Raw fruits and vegetables vary in size and taste. I travelled around and met all the best raw gourmet chefs and asked them how they became such great chefs. They all told me the same thing. They did not follow a recipe. The best way to learn is by making the dishes, one sweet, one savoury and one pate, and you must figure it out through trial and error.

“We have a trick to deal with this. We use the balance of five flavours, one B and four S’s: bitter, sweet, sour, spicy and salty. When you have finished making your dish, you check the colour, the quantity and the texture, and then you adjust the five flavours. In every single sip or bite, you have to have all five present – bitter, sweet, sour, spicy and salty. That’s what makes it gourmet and so delicious.”
Pear Magazine, Aug 08

And she’s right, that’s for sure! Only I like to add something to that, a fat in that equation too. A good essential fatty acids (in their many forms) adds body. And a creamy density to your meal that is so sooooooooooooo satiating. Raw gourment without a doubt, then becomes a creative artistic experiment, especially when you start to play with the miriad of combinations of raw foods, driven by the unlimited flashes of inspiration from the imagination.

What’s In Your Mylk?

Here’s a few recipes that you might like to try:

Zingy Almond Milk

1 cup Almonds (soaked)

½ cup pitted Dates

1 tsp Vanilla Extract

1 tsp Almond Extract

The Zest of 1 Lemon (go organic)

3 cups of Water

Chocolate Bliss

1 cup Hazel-Nuts (soaked)

1 dsp of Cacao nibs (grounded)

½ cup Agave Nectar Syrup

Handful of Fresh Mint

3 cups of Water

Dreamy Necta-Peca

1 cup Pecans (soaked)

2 Ripe Nectarines

½ cup Honey

1 dsp of Flax Oil

1 tsp Lecithin Granules

3 cups Water

Sun-Sun Milk

1 cup Sunflower Seeds (soaked)

1 tbsp Carob Powder

1 tbsp Coconut Butter

½ cup Raisins (soaked, use soaked water too)

3 cups Water

Enjoy, and experiment. Hemp seeds and Sesame seeds are exceptionally nutritious.

The good thing about nut-mylks is that not only are they tasty; thirst quenching especially when ice cold; and comforting added to traditional cereals or recipes; is that they contain a vital macro-nutrient that our body needs for life, and for life – FAT.  We know fat types include saturated, mono-saturated and poly-unsaturated kinds. Some of those fats are better than others, and some must come directly from foods as our bodies can’t make them themselves. These essential fats are the omega 6s (like avocados, seeds, nuts etc, plentifold in natural plant foods); and also the omega 3s (flaxseeds, hemp, dark green leaves etc), both of which are mandatory to health.

For 10-20 years it’s been okay to bleieve low-fat eating, even no-fat eating, make a good balanced diet, however this have been shown to be inaccurate and based on our fat-neurosises around diseases like obesity and heart disease etc. It’s recognised today by nutrition experts that the essential omega 3 and 6 actually fight bad fats and help get rid of them in the body, protecting us from saturated, trans-fatty fat damage that we find excessively in modern processed foods. Nut mylks made from hemp, almonds, and with  addtitional flax oil or linseeds provide an easily digestible way of consuming plant fats, free from animal products, excessive mucus production. And that are relatively alkalising and nourishing when compared to animal flesh foods and dairy. The value of essential fatty acids  and wise human nutrition really needs to be properly understand by ordinary people, right from school.  Don’t you think? I’m only just getting my head around it now, in the last few years, in fact, and I am now…how old?…mmm, I’ll leave you to work it out how long I have been on the planet for.

Here is an hour long video lecture by Rick Dina D. C, on the Essential Facts About Essential Fats. Which is I’d say, a good start to an education around the interesting topics on the politics of fats, it’s relevent to our bio-chemistry and optimun cell function, the best places to find them in our foods, and the best ways to consume them. Usually raw of course.  Why not watch it whilst you drink your next glass of almond nut-mylk and see what new insights you pick up. Well eh, the learning never stops for those you want to be enlightened…

Our Modern Relationship With Food

I wonder to myself, what are we playing at when we mess around with our natural relationship with food? And then I shake my head and sometimes feel a bit of dispair. Well, shouldn’t we? Where is our wisdom in all our experimenting with relatively new technology, in the laboratories, pharmaceutical factories, and commercial farms these days? What actually are the long term affects of changing the natural molecular structure of foods that we eat, the way we’ve eaten nutrients for millions of years - genetically modifying and processing the diet on every single level? We don’t know do we? No one really knows the answer because this is an unfolding evolving experiment. Who can knows really, unless you tap into your inner wisdom?  What I do know is that as a people, we are both amazingly inquisitive and curious, and extremely intellegent beings – and darn right stupid that the same time!

What we can be certain of for sure, is that we can no longer eat our food not thinking about it, denying what we are consuming anymore. Every animal in the wild, following its natural instincts, is a raw- foodist. They follow the oldest diet in the world – live food, uncooked food. Based on the drive of instincts, which is their wisdom working, they follow their inner knowing. And they are in touch with the intelligence that drives their biology. Every animal does it apart from humans – who prefer to cook, and genetically modify that which nature creaselessly grows around us in abundance. As if nature needs perfecting indeed, or perchance that nature has made mistakes we must sort out.

Check out this You Tube short, and let it inspire you to seek more knowledge and dialogue on the matter. It raises a number of issues, pointing out the direction of our modernity over the last century in a mere 7 minutes. Food for thought for you.

BAD SEED – THE TRUTH ABOUT FOOD

http://www.youtube.com/watch?v=A1TOss9Mslw

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This video is amazing by Neale Bernardd MD, so comprehensive and educational. You couldn’t get more clear on the issues of addictive foods, disease, and the power of healthy eating. Just by going vegan with our diet we can really really make a big difference, to personal well-being, and vulnerable babies included.  Neal Barnard MD discusses the science behind food additions. Willpower is not to blame: chocolate, cheese, meat, and sugar release opiate-like substances. Dr. Barnard also discusses how industry, aided by government, exploits these natural cravings, pushing us to eat more and more unhealthy foods. A plant-based (vegan) diet is the solution to avoid many of these problems. Neal Barnard is the founder of the Physicians Committee for Responsible Medicine (PCRM)

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The Teachings of Abraham

I love the compassionate wisdom of Abraham so much it moves me. I wish I could give them a large green smoothie, and shake their hand and say, “Gosh, thank you so much. You’re changing my perspective, and that’s changing my life….”  

http://www.youtube.com/v/kBB5UzdO5es&hl=en&fs=1

http://www.youtube.com/v/_aRfjyoeJ9I&hl=en&fs=1

http://www.youtube.com/watch?v=lWdpPmd8ryI

http://www.youtube.com/watch?v=1ilomKaFyw0

http://www.youtube.com/watch?v=ffs5rsoiI0w

http://www.youtube.com/watch?v=p2vEpGNICJQ

http://www.youtube.com/watch?v=D4zWBHFCmXM

Additional Thoughts On Our Deepest Fear

Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness, that most frightens us. We ask ourselves, who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be?

You are a child of God (a child of the eternal universe, a physical extension of Source Energy). Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We were born to make manifest the glory of God that is within us (to express the magnificence of Source Energy which is what we are). It is not just in some of us; it is in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same.

As we are liberated from our own fear, our presence automatically liberates others (and this expands out through the profound collective consciousness of our humanity).

Marianne Williamson – A Return to Love, 1992, page 165 Harper Collins publisher

                                                                                                      The words above, in brackets are my internal dialogue on the infinite intelligence present in this wonderful piece of guidance. How beautifully uplifting it is. And how amazing life would be if we lived from this place of believing in our power, and made all our choices from this life condition. Believing in ourselves, and attracting all that we want and need because of it would transform us, and therefore the experiences that make up our reality too. Joe Vitale seems to have got it sussed in the video seen below… 

<http://www.youtube.com/v/rc06-8V3eOI&hl=en&fs=1>

I’m Back, And After So Long..

Last saturday just gone was great for me! I loved having a Raw Food Workshop to run during the day followed by a wonderful Raw Food Potluck in the evening afterwards with my friends, that felt so cool. I think that that is how I should be spending my weekends, yes indeed. You off for the summer hooidays now. Let that’s where you thought I was what with my absence. In fact, I have been so busy performing my one-woman theatre play each day, and doing lots of commutting, that I had to converse my energy around that. That meant reading other people’s websties for ne w raw recipes and information, watching new dvds etc, but not attending to my own writes. Still I have completed my tour of The Yellow Doctress, on the life of Mary Seacole, having done a total of 50 show, and touched the lives of about 5000 I believe. Now I’m at home, having a well derserved rest, whilst job-hunting of course, and eating lots of yummy live foods I hope that you have a lovely time with the weather where ever you are,  warm and relaxing.  We’ve had alot of rain here in Manchester UK for a few months now, so the climate here have 2 more chances to make a different and bean out some heat, and sunrays.  And for me to eat watermelons, honey dew melons, and blend up juciy smoothies and not worry about feeling cold.  Oh, its all exciting, the freedom of it all. Eating this way is so liberating, and transportable. Raw Food mobility is witin me, I take it where ever I travel . Work or holidays, this is my joyful new committment to myself. And I love holidays, and I want to manifest some, for me, as for me it has been awhile coming, and that needs changing. Law of Attraction, thinking, emotions, expecting it, and receiving right. More of this another time, as this is my other favourite subject, after raw foods. 

I’ll so hooked on raw at the moment – web sites, information, that I’ve not yet applied myself to reading my Emerdale script and learning my lines. Naughty. I’ve got til sunday night, as the filming is on monday. And I’m away 2 days from tomorrow. Staying over in Somerset for some more Tutor Training from the Nutrition School before it re-starts in September. We should get the download this weekend as to what may be offered or expected of us for the new academic year. Tomorrow we have an Assertiveness, Anger Management Seminar for the afternoon lead by an outside expert – to develop ourselves, take responsibility for ourselves and others, and improve teaching skills. Should be very fun.

 What’s lovely is that our principle tutor, my college mentor. is really respecting the rawdom that 3 out of 5 of us is pursuing, so they happily put on a Gillian McKeith style hugh table spread of raw fruits & vegetables. So at the breaktimes, and food times we all eat raw. And can help ourselves to making smoothies, green smoothies, salads, dressing, courgetti, etc as we want. Most people now get into a routine of Smoothying in the morning, perhaps another later, and then a big salad. Through my encouragement and enthusiasm over the last 6 months, they have bought a spiraliser & a vitamix, and grabbed me for recipe ideas. So raw food issues are sorted whilst training away. Isnt that great? Imagine what it would be like if this was the normal in workplaces, hospitals, schools, theatres etc. It really blows the mind of me. On the Trainings it’s really really great to see up to 10 people (us, admin, guest speaker and all) eating from the table as if raw food eating is the normal. We will change the world surely, with the future before us, we certainly will.

 Yesterday and today I made for myself in total:

• Giant Portabello Garlic Mushrooms (1 more hour to tests them, mmmmm can’t wait for wanting)
• Marinated Green Salad bowl (with Kale and Green cabbage)
• Sunlower Seed Cookies (better than the one I gave you the other day hopefuly. I’ve tweaked the ingredient abit more. Looks good as a cookie but want it better. So sweet, carbohydrately, yummy, especially dipped in a tiny bit of agave nectar.
• Granola Cereal with Almond nut-milk. So textured & deliciously chunky and satisfying (& no stomach problems following either).
• Spicy Vegetable Burgers (using my left-over almond pulp, juice pulp, and raisin water. No waste – Yeah Baby)
• Veggie Meat Balls
• Green Pudding (just 1 mango & ! bunch of Parsely, 1 tbsp of water just to get it moving, AND nothing else). And you know what, I so loooovvvvve my greens this way! I may have to do this more often, especially when I dont want to eat much more, but want to keep the disciple of having my greens every every day)
• Raw Oat Porridge. listen  honey, those ‘really raw’ oat groats I ordered a few days ago are just great (just a shame they don’t come in bigger bags). It was something like this:
• 1 cup Groats soaked 24hrs, and processed in our lovely tini cuisinart;  then processed again with 1 very ripe banana, and a pinch of cinnamon. Then serve in a bowl with 1 sliced banana on top, chopped soaked almonds, sprinkle soaked currants, flower pollen, 1tsp of Flax oil, & 1tsp lecithin. It is fantastico Sweetners on top is really not needed; and due to the banana blending which really helps the emsulifying process, the banana takes the last of the grainy texture away.  
• My porridge today was as good as, if fact BETTER than the common cooked variety, no sweat. I got none of that awlful heavy starchy taste, or the instant mucus that I normally get from making porridge from the Health Shop Raw Oats stuff. I am so sorted for my late breakfast snack  (3pmish) a couple of times a week now.  A well feed woman is a happy woman.

WAIT A MINUTE. STOP PRESS – THE MUSHROOMS ARE AMAZING. GOTTA TAKE A SHORT BREAK AND CONSUME…………………. SORRY……………………………………………………………………………I’m back now. mmmmmmmmmmmmmmmmmm

Before I sign off for now – check out this great new documentary on nutrition & natural healing. It looks very interesting. Another EATING dvd (and EATING, found on the RAVE diet.com is excellent. Have you seen it yet.? (The medium of movies, is really growing about the world of dietm very creative and inspiring. In terms of the style of many of the newer one I can see as an actor that they are bases their formula on the now popular mind body spirit films of the last two years (What the Bleep, and The Secret. And that’s all good for me, and I love both those films. And I love being absorbing in a great story, and being inspired and educated at the same time anyway. Food matters, and nutrition is surely the leading subject of the future don’t you think? Maybe I should get into making raw films instead of doing Theatre, my next thing.)

 http://foodmatters.tv/trailer.html

 Anyway time to eat some more mushroom, and then time to chant. Cya. Catch up again soon. Only much sooner than last time, I promise.

LOUISA

Rawfoodist,raw everything

Thick and Fast

Have you noticed, or is it just me, how thick and fast information, inspiration, comfirmation, and the whole energy behind rawfood news and lifestyle is picking up at such a pace?  Virtually everyday of late, a new insight, website, video, a book, a gorgeous recipe, a great dialogue with someone, or a nugget of wisdom just rolls into my life.  So much so that at times I feel full to the brim with joy and anticipation for the more that’s coming.

I’ve just ordered four new raw food books from Amazon, on top of the millions I already have (can’t get enough); I’ve just printed off some lovely colourful leaflets that will be a great spokesperson for the Raw Food Workshops I will be hosting very shortly. (Do find out more about them from me).  And whilst at a Natural Health Exhibition yesterday, co-running a stall in Nutritional Healing with some friends and colleagues, I found myself engaged in loads of spontaneous conversations that kinda blew my head abit.  People wanting answers to health problems, or direction in terms of how they should be eating; and lots of inspiration from others to go deeper in the practices of Meditation, Flower Essences, Reiki and Crystal Healing in several separate conversations.  On top of this I gave two 20min Free Talks on Nutritional Healing to some of the vistitors, with the intent to inspire people to dig a little deeper in this profound subject.  Raw Food came up, as did acknowledgement of our true nature as spiritual beings, and I felt the energy in the room lift by the time people were ready to leave.  It was such a buzz.

The most exciting conversation yesterday was me listening to a man who quite organically, gave me a reading of my palm in the middle of our dialogue.  He said in the middle of a thought,  ’I'm reading your ancestry right now as I’m talking to you’, and I thought ‘mmmmm, really - okay’.  He then decided to share what was coming through to him about me. I felt quite open, and curious, a little cool and non-plussed at first.  He told me a number of encouraging things which included some direction for me – that’s me developing my writing and getting it published (that the literary way was a must for me); that I would benefit from pursuing raw foods in my own unique way whilst trusting that people will want to read my work; encouraging me to trust more, trust people, discern those who are trustworthy and them let them in; and to understand that ‘all problems pass and dont last forever’; he also empathised the importance of succeeding as the ultimate way to overcome blocks, let-downs and difficulties.  He picked up quite a few things about my past (my up-bringing too which was quite accurate and meaningful to me).  He left me with one dominant thought that the way to over come any obstacle is to just succeed.  BE SUCCESSFUL, THAT’S THE WAY TO OVERCOME ALL THE HARD STUFF THAT GETS IN THE WAY.  And you’ll get those too, that just a part of life.  I guess I’ll prove the significance of this with my life, when I make this really real for me in a meaningful way.

He really inspired me in a quiet, intense kind of way.  And alot of other stuff he said actually rang true.  In some ways he was confirmation for me from the universe that I must be moving in the right direction, on the right track, on my unique path which is unadoubtledly unfolding before me.  If you haven’t yet read, or listened to the audio and dvd works of Jerry and Esther Hick (on the Law of Attraction – and the wisdom of Abraham, please do.  They teach with crystal clear clarity, just how we attractive what we want and don’t want into our environment).

When I think about the wonderful saturation of inspiration I get flooding in from the rawfood lifestlyle, from friends, raw buddies (I have a few now), and people who are sharing this type of information, I know that I’m drawing more and more of that to me because - it is what I am passion about.  What you think about most is drawn to you, and you get more of it, because your thoughts are attractive.  So to focus on what you want and what excites you is very very important.  For to focus on the negitive or on complaint or your worries is going to bring more of that to you too, whether you want it or not.  It means we have to take care to give energy to the things we desire, predominantly. I would like to add to this – understand also that money comes where your passion is.  Let me repeat that. MONEY COMES WHERE YOUR PASSION IS! Observe it for yourself, in people who are doing really well. and see. And perhaps find something that you are absolutely passionate about, that when you do it it doesn’t feel like work, but is a thing that just really turns you on, and makes you feel pleasurable and fortunate that you have found it.

What a joy it would be to be doing a job that you love (Beauty), and that totally supports your life (Benefit) and enables you to help other people (Good).  Nichiren Buddhism says that we should look for these three qualities in our goals for our ideal job, career, relationship, infact everything you do - Beauty, Benefit, Good.  Do you have these in the activities that you find yourself engaged in? All of the time?  At least some of the time maybe?  This week I’m in rehearsals finalising a beautiful one-women theatre play I’m performing in, which tours for a few months from next week.  I really really enjoy the story-telling of it, it tells a great true-life adventure of a great Victorian, Jamaican British woman, Mary Seacole.  Next weekend I am off to a RawFood Workshop class for one full compact day.  Hoorah. Can’t wait.  Dead excited in fact.  I’m going to turn this new knowledge of new recipes into more Beauty Benefit and Good in my life, I’ve decided.  Infact I’m doing to join lots of different raw food workshops and courses where I can, across the country this year,  to keep training and training and training myself further.  What for exactly? I only know that the universe knows.  I just have to be ready for when it become mind-bloggingly, outrageously clear…

Rainy Sunday

What did I do today given the weather? I lay in the bath of about an hour and a half (bliss); holding a coffee enema for 20 minutes for a detox; then lost myself in a great book that I just can’t put down. It’s an biography about the amazing life of Mary Seacole by Jane Robinson. Then I bought some dried Mullberries from Iran at my local shop and found them to be absolutely delicious – I actually prefer them to goji berries, and to all commercial sweets and gelatine confectionary, being far more superior and healthy too.

Then I made some lovely easy-peesy gorgeous tasting raw recipes, inspired by my Potluck party last night.  I made Mullberry Chocolate Pie (and there will be no wastage there I promise you);  Kofia Meat Balls (fabulously substantial with a salad – in fact who needs meat ever again in this life-time when you discover these?  Definitely not me, especially when you taste the many textures and flavours you can create with raw foods); and finally Creamy Cheese Pate, with Spring Onions (amazingly authentic and yummy). These will all keep for a week in the fridge so I’m sorted for grub for a while. That makes me happy!

Just in case your mouth is watering or you’re just plain curious, get on the phone and call me, and join me for the day in a great Raw Food Prep workshop.  We’ll eat a range of foods I’ll create, have a great chat, we’re answer our questions together through discussion, and feel more inspired about the power and joy of wholesome nutrition, and its profund power to heal the body.  Waiting to hear from you…