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After leaving Oklahoma City, we headed to Santa Fe. I’ve always loved Santa Fe… I really feel a sense of belonging there (although it’s too cold for me during the winter). It’s beautiful, from the Sangre de Cristo mountains, to the adobe architecture, to the warm and eclectic people. As my husband so eloquently stated about Santa Fe – Gentle Seattle-fleece vibe meets Southwest style, artists, and old-world authenticity.
We interviewed the proprietor, Tomas Enos, a brilliant man who has his PhD in ethnobotany and has been making organic skin care products for almost 20 years. As you’ll learn in the video, he makes only small batches of product to ensure freshness and only uses the best ingredients. His formulations are nothing short of amazing and I’m happy to be one of his loyal followers now.
As most of you know, I usually follow a diet and lifestyle that is HRAV (high raw, all vegan) and always as organic as possible. The rest of the time, I go all raw. But… there are times, like now (traveling in NY), that I’m loving up both the Raw and the Cooked Vegan. I’m a foodie at heart. And, in NY, I’m surrounded by tons of vegan restaurants (some which offer Raw options) as well as a handful of Raw restaurants, and I can’t help but joyfully indulge. I’m like a kid in a candy store out here. I want to try everything! But, even though I’m eating a fair share of cooked organic vegan food, I’m drinking lots of fresh green juice to keep my cells happy and dancing. Again, easy to do in NY because so many places offer it. (Oh, and we’re taking digestive enzymes to help our digestion).
Read more of this great story here.
HBO SPECIAL: Death On A Factory Farm
I’m eager to see this, and while I’m sure it’ll be hard to watch, I feel a responsibility to do so.
My Raw Food Intake Today
I feel extra awesome today, no doubt from all of the kick-ass healthy Raw vegan foods that are nourishing my body! Oh, and by the way, when I post the food intake, my husband is eating the same. Sometimes he gets extra snacks, or a big protein smoothie or two, or larger portions than me… just depends. Either way, I thought you’d like to know how my husband eats, too, for the most part. And, he loves it!
Vibrant Plant Blood (a.k.a. green juice, although this was anything but green)
~ This was so delicious, refreshing, and just what I needed to cleanse and start my day off right. Vibrant Plant Blood included (all organic): 1 large beet, 1 lemon (peeled), 1 head of broccoli (stalk and florets), 1 inch ginger, 4 med-large carrots
Banana Sprouted Flax & Rice Protein Smoothie
~ This combo keeps me fueled, filled, and satiated for a long time. It’s simple and tasty. I get my sprouted flax seed powder here and the sprouted brown rice protein powder here. The recipe was 2 cups cold water, 2 bananas, 1T flax powder, 1 scoop rice protein powder.
Large Kale Salad
~ Ooooh! This was good and fun. I’m keeping the recipe a secret, but only for a short time. I’ll post it later – giving it its own special post!
Carrot Sticks with Cheezy “Brazil Nut” Nacho Sauce
~ Well, I ran out of hemp seeds – bummer! So, I improvised and made the recipe with Brazil nuts (full of selenium). It was very good, but not as addictive as when I make it with hemp seeds. The cool thing is my carrots were bought at the Farmer’s Market this weekend, so they’re organic, locally grown, and Super Qi food. I love that!
Vega Bar (Berry flavored)
~ These are pretty tasty and filled with nutrition. I like having raw and vegan bars on hand for easy snacking or when I’m running out the door.
Kale Salad (large serving) and Spinach Thyme Soup
~ The soup recipe was featured in VegNews magazine, as well as in their most recent email newsletter.
~ Total sweet heaven. I don’t see how anyone could ever miss cooked desserts when you have something this extraordinary and decadent to enjoy.
It really makes no sense to make the effort to eat as much healthy organic produce as you can, only to rinse it with tap water. And, what about the water you drink? Think about it… seemingly healthy green smoothies of fresh organic greens and fruit and…. ummm… tap water. Now, some of you might think you’re okay because you’re drinking bottled water, but drinking water from disposable plastic bottles is an ecological nightmare due to all of the waste plastic produces and the fuel used for shipping. (Consequently, I also avoid letting my food touch plastic whenever possible, which rules out both disposable and refillable plastic bottles. Most of you know that I’m a glass mason jar gal for just about everything.)
Depending on where you live, your tap water might be relatively safe to drink… that is, relative to other municipalities. Municipal water is routinely monitored, with quality reports available for free online. Most cities do a good job of testing for and filtering out the really harmful stuff, but there are two problems. First, laws do not require testing for many dangerous substances, such as hormones and prescription drugs that make their way into the water supply via urine. Second, contaminants can make their way into your water between the treatment plant and your faucet, either in the public pipes or the pipes in your home. There is a great article I just came across from the Wall Street Journal here.
The ideal solution therefore is to filter your own water. There are many household systems available, ranging from small $30 Brita filters that screw onto your faucet, to $2000+ household systems. But the small Brita filters don’t last long and aren’t very effective. The $2000 systems are too expensive for many and don’t make sense for renters.
After much research, we found the answer! The Multi-Pure chrome counter-top (or undercounter) water filters hit the sweet spot with high-end filtration at an affordable price $320-340). Like all good filters, the Multi-Pure is independently tested and certified by the state of California, with test results available here.
But nothing quite beats the taste test. Our unit installed in less than five minutes and when we conducted our own blind taste test, my boyfriend gave me a taste of our new filtered water first. Then he gave me our unfiltered tap water, and I instantly spit it out and yelled “yeccchh” due to the chlorine smell and taste. I had been vaguely aware of it before, but once I compared it to the amazing-tasting filtered water, I could never drink it or prepare food with it again!
I’ve become a true believer. The unit comes with a filter cartridge that needs to be replaced ($60) every 750 gallons, or about 12-18 months, depending on how much water you use. We opted for the stainless steel housing, which has a 25 year warranty. When you do the math, this is absolutely the smartest, cheapest way to drink the healthiest possible and most environmentally responsible water.
This is one of those rare “Why didn’t I do this two years ago?” products. Please help spread the word, about this and the evils of plastic bottles. We plan to give a couple filters as Christmas gifts this year!