|OK In Health - Raw Food Column|
Xmas in the Raw - December 2014
Creative for xmas gifts with a "raw" theme
How can you NOT notice that Xmas is coming. Every store is starting to stock their shelves with enticing Xmas gifts, Xmas wrap, Xmas cards…oh my, didn’t we just have Halloween??
Why not try to make a difference with your Xmas gifts this year, by giving “living gifts”. By that I mean gifts oriented towards health and wellness for their recipients. Following are a list of my very favourite recipe “uncook” books. All of these books are beautifully illustrated and, I have found, very easy to follow for even the novice. I’m noticing that more and more mainstream bookstores are stocking their shelves with Raw “uncook” books. Chapters in Kelowna, for example has quite a nice variety and they are more than willing to special order anything that do not have in stock. I have also noticed that Health Stores in Kelowna, Westbank and Penticton are carrying a great selection of raw “uncook” books.
My very favourite “uncook” recipe book and, by the way, the first one I ever purchased was from the Author herself, Rose Vasile, who had traveled through the Okanagan some years ago promoting raw foods and doing a number of workshops including mini workshops in many of our local Fruit Stands. Her recipe book is called, simply…
“UNCOOKING WITH RAW ROSE”, Your Guide to Raw Foods”. I particularly like her book as it is done with large 8x10 glossy pages and a spiral binding so that you can open to the page you want and it stays open and the glossy pages lend themselves to easy clean up from the typical splatters that happen in a kitchen.
Another of my favourite that is literally falling apart from use is…
Gourmet Living Cuisine” by Matt Amsden. This is a beautiful hard cover, 5x7 book, unfortunately the only drawback being the fixed binding. However, worth every penny.
“ANI’S RAW FOOD KITCHEN” by Ani Phyo…
One look at the photograph of the radiantly healthy author on the cover of this book and you will want to start following a Vegan raw food diet.
‘RAW FOOD REAL FOOD”, by Matthew Kenney & Sarma Melagalis
This is a large 8x10 hard cover book that contains a more “gourmet raw food” recipes, but well worth the effort if you like to get really creative in the kitchen. It is beautifully illustrated with dreamy photographs of the author couple.
Of course, there is an endless variety of wonderful kitchen gadgets and utensils that would make any raw food gourmet drool, or for that fact any conventional cook. Why not introduce something really unique to their kitchen this year. I have chosen my very favourite, can’t live without kitchen ware.
Where would a raw foodist be without her/his very own DEHYDRATOR. These now come in all shapes, sizes and prices…round format, square format, multi-trays and on and on. Prices can start around $60-$70 for the popular “Nesco” brand and upwards of $400-$500 for the high end “Excaliber” brand. The most important quality to watch for is an adjustable temperature control.
A ‘SPIROOLI SLICER” is a must if you want to make perfect raw spaghetti “noodles” from all kinds of vegetables such as yams, beets, zuchinni, carrots, etc. All you need is a delicious raw pasta sauce from one of the above mentioned recipe books to complete this “carb free” dish.
QUALITY, VERY SHARP KNIVES…for creating angst free dishes…You can start at Wall Mart and work your way up. I have found a very high end specialty store in Kelowna, with very personable service…”Chef’s Edge”. They have a sharpening service as well.
A very simple, inexpensive stocking stuffer suggestion is a ‘JULIAN SLICER” available in almost all kitchen ware sections. This fits in the palm of your hand and you can shred vegetables (carrots, zuchinni, etc) quickly and easily to add to your tossed salad.
Of course, Xmas is not complete without a decadent dessert. I’m going to share a TRUFFLE recipe from the pages of “Uncooking With Raw Rose”. These Truffles are sooooooooo easy to make and can be stored in the fridge for several weeks or in the freezer for a month. Make them bite size to just pop into your mouth.
- 1 – cup pecans (unsoaked)
- ½ - cup pitted dates
- ¼- cup water
- ¼- tsp sea salt
- 4 – tbls. carob powder, plus 1 additional tablespoon for coating
- 1 – tbls. Shredded coconut (unsweetened)
Process pecans in a food processor. Set aside one tablespoon the processed pecans in a small bowl for coating the truffles.
Add dates to the pecans in the food processor, then process until smooth. (Rose suggests that you don’t try to combine this step with the next one..as the carob powder will absorb all the moisture, resulting in a mixture that is too dry to process)
Add water, sea salt and 4 tablespoons carob powder to the pecan/date mixture in the food processor, then process. Refrigerate the mixture for at least 15 minutes so that it becomes firmer.
Put the remaining tablespoon of carob powder in a small bowl and put the shredded coconut in yet another separate small bowl.
Remove the processed mixture from the fridge and roll into balls. Coat some of the balls in processed pecans, others in the carob powder and the rest in shredded coconut. For the balls that are coated with pecans, you can double roll them in the carob powder if you wish.
These are so easy and delicious.
I sincerely hope you have a wonderful Xmas with your family and loved ones. Don’t be afraid to add lots of “raw” to your traditional Xmas dinnerJ
Cleo's Bio: Cleo Murray is currently a Vegan Raw Foodist. After 15 years of Veganism she decided to take her nutrition to the next level. She decided to share her radiant health success by giving local Raw Food Workshops and talks. She also had a business in Vancouver as Personal Trainer, Massage Therapist and Reiki Master. She currently lives in Peachland, B.C. (250)767-7623 - Email
Copyright © 2004- 2011 OKinHealth.com. This article is of the copyright of OK in Health and the author; any reproduction, duplication and transmission of the article are to have prior written approval by OK in Health or the author.
This information and research is intended to be reliable, but its accuracy cannot be guaranteed. All material in this article is provided for information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this newsletter / e-magazine / website. Readers should consult their doctor and other qualified health professionals on any matter relating to their health and well-being. The information and opinions provided in this newsletter / e-magazine/website are believed to be accurate and sound, based on the best judgment available to the authors. Readers who fail to consult with appropriate health authorities assume the risk of any injuries. The publisher is not responsible for any errors or omissions. OK in Health is not responsible for the information in these articles or for any content included in this article which is intended as a guide only and should not be used as a substitute to seeking professional advice from either your doctor or a registered specialist for yourself or anyone else.
Connect with Us
|A More Comfortable Biking Option|
|If the seat on a stationary bike is uncomfortable, try a recumbent bike. The seat on a recumbent bike is more like a regular chair that is shaped to fit your back. Even if you are new to biking, recumbent
cycling can be a desirable option.|
|Barbara Resendes Homeopath|
Working with Autism Spectrum Disorders (ASD) diagnosed or not, and any other condition or pain that holds you back at any time in your life.
|Advanced Schuessler Tissue Salt Workshop |
|Date: Apr 4, 2017|
Location: Kelowna & Central Okanagan
Advanced Schuessler Tissue Salt Workshop for Health Practitioners. The course will focus on Acute and Chronic conditions and how to support the systems of the body with specific Tissue Salts.
|Understanding our Dreams|
|All of us need sleep to function properly the next day, yet not everyone can claim that they dream. Why? Do we all dream? If so, why do only a few remember them? Why do some recall their dreams and others don’t? What do our dreams mean? While there are many answers to these questions given from a diverse range of experts, there is no common agreement about the true purpose of dreaming. Kryon, an entity channeled by Lee Carroll, helps unravel this puzzle, and gives us a new way of looking at dreams.|
|Crispy Baked Asian Blackberry Chicken Wings|
|Category: Main Meals|
Description: There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings. And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings. Sound too good to be true?
I consider myself a bit of a wing connoisseur. Buffalo, chipotle, teriyaki, barbecue—you name it, I’ve winged it. While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite. I guarantee these wings will fly off the plate. (You had to know that was coming…)
Much like spinach, raisins, apples, plums and grapes, blackberries are rich in bioflavonoids and Vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup. The dark blue colour ensures blackberries have one of the highest antioxidant levels of all fruits.
In Canada, blackberries are seasonal fruits and the availability of a fresh batch depends on whether you live in the North or the South. They make great jams.