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Saturday, May 2, 2009


I have been asked my opinion about this question several times a day in addition to people asking me if I am 100% raw.....and the simple answer to  both of these questions is NO.  I DO NOT think a 100% RAW diet is appropriate for ALL PEOPLE, 100% of the time.  There are many factors that play in to the decision and the largest one is the LOCATION  of where the people lives. If a person lives in BALI, where fresh tropical fruits and vegetables grow year round and there is ample supply of in season coconuts, avocados ect.. then the person may thrive beautifully on a mostly raw, or 100% raw diet year round.  However is the person lives in Northern Canada for example, and fresh seasonal vegetables and fruits are much harder to come by and in addition it is a very cold environment, an all raw diet may be depleting and too cooling for the person. So my answer is to this is on average 70% of my diet is raw, 30% cooked foods in the fall in winter.  And as spring and summer roll around, I aim for a higher ratio, (between 80-90%) however I always listen to my body to hear what it is saying.  If I am craving some cooked foods then I listen.  No matter what diet you are drawn to, the reason for doing it is to feel vibrant and in balance, so if somethings working or may nee to adjust it a bit to make it right for you.  ALWAY TUNE IN TO YOURSELF, if you listen carefully enough your body will lead you in the right direction.  

Friday, May 1, 2009


This is one of my summer favorites and it is so easy to make and so damn good.

 1/2 head kale, any type, destemmed
1/4 head red cabbage

2 tablespoon raw apple cider vinegar (braggs is my fav)
1/4 cup extra virgin olive oil
1/2 teaspoon celtic sea salt
1 teaspoon thyme

Thinly slice kale and cabbage with a knife or mandoline.  Place kale and cabbage in a large bowl.

Place vinegar, oil, salt, thyme, kale and cabbage in a salad bowl and marinate.  Serve and enjoy

Tuesday, April 28, 2009


In the east, kuzu, a member of the legume family, has enjoyed an excellent reputation and has been part of he cuisine of China and Japan for than 2000 years. The starch that makes kuzu an outstanding jelling and thickening agent in cooking is partly responsible for its medical action. Some of Kuzu's complex starch molecules enter the intestines and relieve the discomfort by over acidicity, bacterial infection and in the case of diarrhea, excess water. In many cases of abdomonial aching and intestinal irritation, a cup of kuzu tea brings quick relief, particularlyor children who do not like the taste of over the counter stomache medications. It is to superior to anyting sold over the counter, like immodium, ect. with out any side effects.
According to SUbhuti Dharmanada Phd, Institute for Traditional Medicine in Portland Oregon, Kuzu contains a very high concentration of flavonoids, which are responsible for its stron medicinal effects on the digestive track and circulatory systems.

For acute conditions use one heaping teaspon of kuzu in Kuchicha twig tea. This a tradtional macobiotic recipe, but you can use any type of herbal tea. Kuzu can be ordered online but can also me purchased at your local whole foods or heath food stores. Peace