OK In Health - Raw Food Column

Xmas in the Raw - December 2014

Creative for xmas gifts with a "raw" theme

By Cleo Murray

Pecans

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…

“RAWVOLUTION: 
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.

 

TRUFFLES….

  • 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

Namaste Cleo 

 




Cleo MurrayCleo'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


Celtic Healings Intuitive Readings with Maria O'Farrell Carr

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.

IMPORTANT DISCLAIMER
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
facebook    twitter

Celebration Centre and Metaphysical Society – Penticton, BC


Wellness Tip
Are you are buying Organic or GMO Fruit?
How to use Fruit Labels to know when you are buying Organic or GMO Fruit. As much as we may dislike them, the stickers or labels attached to fruit speed up the scanning process at checkout. Cashiers no longer need to distinguish a Fuji apple from a Gala apple, a prickly pear from a horned melon, or a grapefruit from an ugli fruit. They simply key in the PLU code - the price lookup number printed on the sticker - and the market's computerized cash register identifies the fruit by its PLU. The numbers also enable retailers to track how well individual varieties are selling. For conventionally grown fruit, the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU prefaced by the number 9. Genetically engineered fruit has a five-numeral PLU prefaced by the number 8. So, a conventionally grown banana would be 4011, an organic banana would be 94011, and a genetically engineered banana would be 84011.


Ancient Celtic Vibrational Course with Ireland's Jane Donald & Maria O’Farrell Carr


Wellness Directory
Chi Solutions, feng shui foundations
Specialty: Feng Shui
Samantha will help you: - strengthen family relationships - utilize home spaces effectively - enhance wealth opportunities - find direction in your life
View Details


Our Sacred Okanagan - Move Over Sedona!


Event
FSRC Business Feng Shui Course
Date: Feb 8, 2015
Location: Vernon & North Okanagan
A Two Day Course designed for Feng Shui practitioners and enthusiasts, who would like to become proficient in the approach of commercial Feng Shui audits.
View Details


Celebration Centre and Metaphysical Society – Penticton, BC


Article
Acid Reflux and Stomach Problems
Have you been having stomach problems lately? Maybe your doctor has suggested medication for acid reflux and although it seems to be helping, you may be reluctant to be on medication for something that you feel should have a simple explanation and solution. Here are some useful strategies....
Full Article


Our Sacred Okanagan - Move Over Sedona!


Recipe
Spinach & Cilantro Pesto
Category: Raw Foods
Description: One leafy, green vegetable that I cannot seem to get enough of is Spinach. Spinach is so versatile, from spinach salads, to spinach smoothies, to spinach soup. You name the recipe and spinach can be added to it. And talk about nutritious…remember Popeye?? The health benefits of spinach are numerous. It sits at the top of many super food lists. Spinach is loaded with calcium, folic acid, vitamin K and Iron. It is also rich in Vitamin C, fiber and caretenoids. Add its lutein and bioflavanoids and spinach becomes a nutritional powerhouse.
The combination of flavours in the following recipe are simply divine. I’ve cheated a bit and toasted the cashews, but it’s worth it for the enhanced flavour.



Full Recipe


Celtic Healings Intuitive Readings with Maria O'Farrell Carr