Vol. 3, Issue 45, March 12, 2009

From the Desk of the Diva

If I see another leaf of curly kale, why, I'm gonna...

KISS IT, of course! Oh YES, dear diva! This is the week we're basking in glorious green goodness and feeling oh so fine! It's not just the luck of the Irish that's making the pounds drop, the cellulite disappear and eyes sparkle! Oh no! It's also the green smoothies we've been gobbling as part of our 7-Day Green Smoothie Challenge. While it's too late to join us for this one, you can always take the 3-day challenge at any time you like. I'm sorry if you missed out on that one, my dear, buuuut, it's not too late to take advantage of THIS:

Our upcoming session of the Body Enlightenment System! We will be kicking off on the 21st and if you've not yet taken this program, then at least read some of the stories of people who have, so that you can see for yourself what it's all about. We've totally revamped the program and loaded it up with some great bonuses, so check it out.

Remember: When you sign up for the Body Enlightenment System you sign up for a LIFETIME of support. You can take it again as many times as you like forever and ever and ever! :-)

You know why we do that, Chica? Because we aren't looking to sell another ebook or quick fix program. We're looking to facilitate your transformation. I'd much rather have you drop 20 pounds and smile like you've never smiled before, than drop another 20 dollars on an ebook you'll never read. We put a LIFETIME of support attached to this program because we want to do whatever it takes to ensure you get the RESULTS you're looking for.

That's also why we do things like the FREE 90-Day Detox on the blog. That's why we offer a 3-Day Green Smoothie Challenge and give $3 out of every 5 toward saving the whales. Community and support are the KEY to your long term success on a healthy diet rich in raw foods, not another e-book. The BES is the cadillac of community, support and success on a healthy diet for LIFE!

This is THE best time for you to do a cleanse like this as the transition to spring is a PERFECT opportunity to clean out the old and bring in the new!

IMPORTANT REMINDER: If you're frumpy and lumpy and addicted to donuts or crackers or baguette, then you DO NOT want to miss this call with Dr. Ritamarie on Gluten! Sign up today so you don't miss out on your chance to listen to this call!

We hope this week's articles and updates put a bounce in your step and a song in your heart and save you money on your grocery bill! Thanks to Maureen and Jacki Harmon for their article contributions this week!

In This Issue:

Vital Vittle: Pineapple! by Maureen Lauder

What's In A Name: A Plea to Raw Chefs, by Maureen Lauder

6 Simple Steps to Growing Your Own Sprouts by Jacki Harmon

Angela Elliott's Top Secret Sushi Recipe REVEALED! by Tera Warner and Angela Elliott

Have Your Fruit and Juice It, Too!

Make a SPLASH with the Diva's Guide to Juices and Cocktails!

The Vital Vittle

Food of the Week:  Pineapple

By Maureen Lauder

Mmmm, I've been all about the pineapple lately!  Pineapple's a bit of a pain to peel and core (though I'm starting to get pretty good at it), but yum! a nice, sweet, ripe pineapple is SOOO worth it.

And you'll be glad to know that pineapple offers some unparalleled health benefits.

Five Things To Love About Pineapple:

Tropical deliciousness! What tastes better than pineapple?

Vitamins and minerals! Pineapple is an incredible source of manganese and vitamin C, not to mention vitamins B1 and B6, and copper.  Plus, lots of fiber!

Energy! The thiamin (vitamin B1) in pineapple is important in the enzymatic reactions that produce cellular energy.   And manganese is a cofactor in the chemical process that removes free radicals from the cells' mitochondria (which are responsible for pumping out your body's energy).

Bromelain! Bromelain is popular supplement, consisting of several different enzymes and compounds, that is extracted from pineapple.  In therapeutic doses, bromelain has been shown to aid digestion, reduce inflammation, decrease blood coagulation, and slow some tumor growth.  It's not clear that normal dietary intake can provide all these benefits-but it can't hurt, right?

Antioxidants! The copious amount of vitamin C in pineapple is a crucial water-soluble antioxidant.  It disables free radicals in many areas of the body, protecting against cell damage that can cause atherosclerosis, asthma, and arthritis, among many other ailments.  Plus, vitamin C is essential for the immune system to work properly.

Pineapple Recipes

Usually this is point where I give you all a delicious recipe to try...but in the case of the pineapple, I just can't support it.  Pineapple is SO good on its own, it seems a shame to adulterate it.  So I encourage you to slowly savor a succulent slice...

...and if you must make a dish out of it, try to choose a recipe that will let the pineapple flavor shine-a tropical fruit salad, perhaps?

Burst Into Spring...

Without bursting those seams!

Come join our Spring Has Sprung edition of the

Body Enlightenment System!

Hurry!  Registrations CLOSE March 20th at Midnight EST!

6 Simple Steps To Growing Your Own Sprouts

By Jacki Harmon

Living in Vermont and eating raw/live food in the winter tends to take a big bite out of our budget, as we eat tons of fruits and greens, which are pretty pricey in this neck of the woods!  Residing in a small apartment downtown Montpelier had kept us co-op or grocery store bound, until I was introduced to growing green sprouts in my kitchen (and a few other rooms).  It's fun, easy, inexpensive, and yummy! It takes about 15 minutes to plant a tray, and I get heaps of lovely organic salads - delicious greens, as well as more oxygen and beauty in my living space.  And an added plus - I know where my food has come from, how it's been handled, and that it's been loved and cared for!

Step One: Choose Your Seeds.

I am able to get organic local seeds, and I usually plant sunflower, broccoli, radish, clover, buckwheat, pea and mustard seeds.  I grow them in planting trays, and/or inexpensive 3"x6" or 4"x8" aluminum loaf pans from the grocery store.  I buy a 20 qt bag of all purpose compost based soil mix (which lasts for 4-6 weeks), and fill up a gallon plastic container or bag to hold the dry mix until I need it.  To this container, I add 3 - 3 ½ cups of water, and set aside until the seeds are ready to plant.

Step 2: Soak.

I first soak the seeds for 6 to 12 hours max. If I'm using a small tray (3"x6") I use 1 tablespoon of sunflower, radish, buckwheat, or pea seeds, and 1 teaspoon of broccoli seed per container.  That would be 1 tablespoon (or 1 teaspoon) measure per container.  For the 4"x8" tray I double that amount.

Step 3: Sprinkle.

After the seeds have soaked, I sprinkle a ½ teaspoon of kelp meal powder at the bottom of the tray(s), and then I fill the tray(s) with the soil mix from the gallon container that I prepared.  You can fill the tray with soil to within ¼" to ½" of the top.  I level off the soil, but don't pack it down. The soil should be loose and friable.  The soil mix should feel moist, but not soggy.

Step 4: Cover.

Next, I prepare and soak newsprint paper covers, and soak them in a pan of water. A cover, folded to fit each tray is needed.  Fold the paper so there are about 12 to 20 layers of the thin paper.  The paper can soak while you're planting the seeds.  Make sure all the layers are completely wet.  This is important to keep the germinating seeds moist.

After my seeds have soaked for the prescribed time, I pour the water off.  I use a small strainer, and then give the seeds another rinse. I then spread them evenly over the top of the soil, and cover the seeds with the soaked, folded paper, pushing the edges of the paper down around the tray so that all the soil is covered.

Step 5: Grow!

Now I place the tray(s) in a warm, preferably dark, place.  I use a cupboard in my buffet in the kitchen.  Here they stay for four days.  You can check to make sure the paper covers remain moist over then next four days.  If they dry out, you can pour a little water right on the paper to remoisten.  The soil should remain moist and not need further watering.  If it does, try adding more water to your prepared bag or container of soil mix before planting, or add more water to the tray before planting the seeds.

After 4 days, the sprouts will push up the paper cover, and are ready for the light.  Remove the paper covers and place the trays in the light.  I put a shelf up in the middle of one of our windows, but the light source does not need to be direct sunlight.  An east, or even north facing window will work just fine.  Even light from a light fixture will green the sprouts.

When you take the covers off the sprouts, they will be very pale, and there will be a whitish film around the soil.  This is not mold, just root fibers.  The sprouts will green up and fill out in a few days.

The trays will need water everyday now for these few days.  When you see how rapidly the sprouts shoot up, it will be no surprise that they will require plenty of water.  I brush the greens gently with my hands to loosen and remove any seed pods.  Oh, I also talk to them every day - to let them know how beautiful and lovely they are, and how grateful I am for their nourishment!

Step 6: Harvest!

I harvest the greens with some kitchen scissors, cutting the stems just above the soil line, and use them in my salads, wraps, or just chomp down a handful.  I store them in plastic bags in the refrigerator.

After the harvest, empty the soil from the tray and compost it, or give it to someone who can.  I just pull out the mat of soil and seed.  The soil comes out of the tray in one big clump.  It's amazing to see the major mass of roots that wrap around the inside of these trays.

Writing all this actually took much longer than the whole planting process, so be undaunted!  I usually plant a few trays every two or three days, which provides my husband, daughter and I a plethora of fresh, delicious greens.  The price of all this? It figures out to about $2.00/pound as opposed to $23.00/pound if I were to buy the sprouts at the store.

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Angela Elliott's Top Secret Sushi

By Tera and Angela

This week two of my favorite people (my brother AND my best buddy and webmaster, Jimmy), celebrated their birthday on the same day!! This clearly required a celebration and that's why I opened up my copy of Alive in 5 by Angela Elliott and whipped out her AMAZING sushi recipe! Let me tell you that I've tried a dozen and one raw sushi recipes with my kids and they are ALL flat out refused. But not this one. The kids kept asking for more and more and more!

I begged and pleaded with Angela to let me reveal her Top Secret Sushi recipe to readers of Health In High Heels and she agreed, as long as you all promise to buy the book. So, here it is:

Ingredients:

1 1/2 c soaked sunflower seeds

1/2 c chopped fresh dill

1/2 sweet onion

2 celery stalks, chopped

1 tomato chopped coarsely

3-4 tbl fresh lemon juice

1/2 jalapeno (I skipped the jalapeno for the kids!)

1 tsp salt

1 tsp olive oil

freshly ground black pepper

1/2 cup red bell peppers, chopped into matchsticks

1/2 cup peeled cucumber, chopped into matchsticks

6 sheets nori

lettuce

Directions: Angela said, "Combine the sunflower seeds, dill, onion, celery, tomato, lemon juice, jalapeno, salt, olive oil, and pepper to taste in a food processor, and pulse chop until evenly chopped, but still slightly chunky.

Carefully spread the mixture evenly over each nori sheet, roll them up and slice into 1 1/2 inch pieces. arrange te pieces on a bed of lettuce.  To make these rolls more like traditional sushi rolls, place one or two bell pepper and cucumber matchsticks on the mixture before rolling up the nori sheet.

I dunno about sauce, because of the detox. Most people would use a nama shoyu based sauce or at the very least-miso instead of nama shoyu. I like BUBBIES dill relish and Bubbies pickles and Bubbies Sauerkraut. It is very pure, not sure if you can get it in Canada, but if you can-I highly suggest you get pickles and chop them up and put in the tuna that goes into the wrap!!

Enjoy!!

Love you!-Angela"

Seriously, Sunshine, this is THE best book for quick, easy, raw food meals for beginners. It's my ABSOLUTE favorite Raw Food recipe book because it is EASY PEASY and tastes AMAZING!

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What's In A Name: A Plea to Raw Food Chefs

By Maureen Lauder

When I first started experimenting with raw food, I paid attention to the recipe names.  Pesto ravioli?  I like pesto, I like ravioli-how fantastic that I can still get my favorite cooked foods in raw form!  Right?

Wrong.  The dirty little secret is that raw ravioli doesn't taste like any cooked, cheesy, pasta-based ravioli I've ever had.  Similarly, raw pizza can be absolutely delicious, but no one would mistake it for an actual mozzarella pizza on a bread-y crust.

So why do we lie?

I have a couple theories:

1. The people creating these recipes have been so successfully raw for so long that they legitimately believe that a dehydrated "chicken" finger fashioned from nuts and mushrooms tastes just like chicken.  I go on and off raw, though, and I've never forgotten what real chicken actually tastes like.

2. It's a convenient shorthand.  If it's roughly the shape and color of a tortilla chip, why not call it a tortilla chip?

3. It's meant to help new (and not so new) raw foodists deal with cravings.  If you can't get the thought of ice cream out of your head, I assume the theory goes, why not learn how to make "ice cream" out of a frozen banana?  If you're craving tuna, why not learn how to mix up some "tuna" from a bag of mixed sprouts?

Here's why:

I have NEVER had a raw dish that tasted at all comparable to the cooked food it was named after. BUT because raw dishes are often named after cooked foods, I do compare.  And a lot of times, raw food loses.  After all, I've been enjoying lasagna, with its addictive gluten-dairy double-punch, for years and years.   A casserole dish full of nut cheese and sliced vegetables doesn't stand a chance if I'm thinking about lasagna.

That casserole, however, was actually a pretty tasty dish-I think.  I made it for my mother, who wasn't expecting lasagna and didn't know she was eating something that was supposed to be cheese-and she loved it.  I liked it (sort of), but what I mostly remember was disappointment that it didn't taste more like lasagna.  (Because, let's be honest, it didn't taste a thing like lasagna.)  Ditto the pesto ravioli.

The beauty of raw food is that it doesn't taste like cooked food-nor do most people's raw diets imitate a cooked diet in any respect.   So why not embrace that in our cookbooks and recipes?

So, to all you recipe-inventors out there:  Please think twice before you label your latest creation.  Imagine how much more we'll appreciate your masterpiece if its name doesn't raise expectations it can't (and probably shouldn't) fulfill.  Let loose your creative juices on the matter of raw food vocabulary - and title your concoction with a name that's destined to gratify rather than disappoint.

K.I.S.S.

Keep It Simple, Sunshine!

Get Gourmet Food using Fast Food Effort!

(Now how's THAT for simple?)

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