Vol. 3, Issue 52, May 15, 2009
From the Desk of the Diva
 Guess who, Sunshine?
I AM!! Yup! Me! Me! Meeee! I'm going on vacation and even if it is juuuust for 3 days I'm thrilled about it. Buuuuut, I wouldn't dare leave without trying to get out another full color issue of Health in High Heels before I go.
This last week was wonderful! I got back on track with food, sleep and feeling fine by doing a Green Smoothie Revival! 3 days on green smoothies and juices were just the thing I needed.
In an hour or so we'll be heading on the road for a seven hour car trip and that's the kind of thing that makes me think of road treats, car games and other assorted adventures. I thought I'd include one of my favorite road food recipes
Dazzled by dandelions,
Tera
In this week's issue:
Recipe of the Week: Peach Out! by Angela Elliott
The Raw Deal: Green for Life! (only 43 copies left!!) $55 of Bonus Gifts!
Feature Article: The 5 Most Important Reasons to Give Up Gluten!
Marketplace, etc.
The Book That Started It All!
We ONLY have 43 copies of Victoria Boutenko's Green for Life left in stock!
give you over $55 of FREE Green Smoothie bonuses!
(When you place your order, you'll receive access to a special report called "Green Smoothies and Beyond" (Value: $24.95) as well as a copy of our upcoming Green Smoothie Recipe book valued at a total of $14.95 and you'll also receive THREE FREE PASSES to sign up anyone you like for our Green Smoothie Queen's 3-Day Challenge! (Value: $15.00)
Recipe of the Week: Green Smoothie
This recipe comes to us care of our in-house kitchen goddess, Angela Elliott. Angela is the author of Alive in 5!
Peach Out!
by Angela Elliott
Peaches are already in season here in California, so my favorite green smoothie right now is this one. It kind of has a Latté feel to it!
Ingredients:
6 peaches, seeds removed and sliced into quarters
3 handfuls of spinach
1 recipe Velvety Dessert Milk form Alive in Five (recipe below)
Directions:
Place everything in the blender and blend until smooth.
Note, the peaches can be frozen for even more fun! Enjoy!
Velvety Dessert Milk
Ingredients:
7 cups spring water
1 cup soaked raw organic almonds
10 pitted and soaked honey dates
1/2 vanilla bean
1 teaspoon date water
1/8 teaspoon Himalayan salt
Directions:
Combine the water and almonds in a blender, and process until smooth. Strain, and set aside the pulp for another recipe. Take pits out of honey dates and soak in spring water for 15-20 minutes or until soft, set aside. Be sure to save date water! Rinse out the blender jar and pour the strained milk back into it. Add the remaining ingredients, and process until very smooth and creamy.
ONLY 10 Copies Left in Stock!! We can't keep Angela's Alive in 5 Recipe book on our shelves! CLICK HERE to order one of our LAST copies of Angela's Alive in 5 Recipe Book!
This Week's Raw Deal:
Save $10 on
CLICK HERE for instructions on how to grow healthy, happy kids!
(Just in time for Mother's Day!)
The 5 Most Important Reasons To Give Up Gluten
By Daniela Magozzi
1. Boost your health and your energy!
If you are one of the approximately 40% of the U.S. population that has gluten sensitivity, consuming gluten could be seriously draining your body's energy reserves. Fatigue is one of the top symptoms of gluten intolerance. Eating foods you are intolerant to stimulates the nervous system and adrenal glands to produce stress hormones that will eventually cause adrenal exhaustion. Adrenal exhaustion=fatigue and mood imbalances. Even if you are eating sprouted grain bread made with sprouted wheat, it still counts as eating gluten and could be the cause of your mid-afternoon energy crashes, anxiety, and mood swings.
2. Your hormones and weight will naturally balance.
Foods intolerance reactions causes inflammation and in repsonse the body produces cytokines, which are anti-inflammatory agents that unfortunately impair insulin function. When insulin can't do its job, insulin resistance develops. Insulin resistance leads to weight gain, especially around the mid-section. Insulin resistance combined with adrenal ehaustion leads to an out of control appetite, hypothyroidism, just about any type of hormonal imbalance, slowed metabolism--and of course, weight gain. Also, toxins produced from eating gluten are stored in fat that resists breakdown as a protective measure and cause water retention and false fat. When you give up gluten and eat a nutrient rich diet, it is common for hormones and weight to naturally come into balance without the use of medications, tons of supplements, and excess exercise.
3. Your uncontrollable cravings to overeat will vanish.
I am not saying if you give up gluten you will never have a craving for chocolate cake again. However, gluten contains exorphins which are opiate peptides that give you an immediate sense of well-being in the short term. In the long-term, exorphins in gluten disable the body's ability to make natural feel-good chemicals like endorphins. Your body is literally screaming, "Give me that cupcake (or pretzels, or bread) because I am in pain and can't produce the chemicals to make the pain stop!!!"-- willpower can't do you much good when it comes to this type of deep, cellular craving. The good news: If you give up gluten and adopt a nutrient rich diet, your body will repair itself and start making endorphins and other feel-good chemicals. And those unbeatable cravings will become much more manageable.
4. Untreated gluten intolerance can lead to pre-mature aging and cancer.
Untreated gluten intolerance prevents cells from working properly leading to toxicity which overwhelms the liver's capacity to detox. The liver is forced to allow toxins to enter the blood where they attack healthy cells, which eventually leads to pre-mature aging and cancer. The "cure" for gluten intolerance is FREE: stop eating gluten-containing foods. Eliminating gluten greatly reduces the toxic load on your liver and cells and literally slows down the aging process!
5. You will absorb more of the nutrients in your food.
When gluten-sensitive folks eat gluten it destroys the villi in their small intestine that absorb nutrients. Think of all the problems that can occur if you can't absorb nutrients...depression, anxiety, osteoporosis, infertility, diarrhea, anemia, and the list goes on. Scary, huh?
In order to help you avoid gluten, it would be best to stick to grains like quinoa, millet, rice and buckwheat. Here's a favorite gluten-free granola recipe to help you a long!
ENJOY!
How to Make Irresistible Gluten-Free Granola
by Tera Warner
These are GUIDELINES, not magic potions. A bit of this, a bit of that and VIOLA! you'll have a masterpiece that everyone will be oooohing and aaaahing about! Here it is, you lucky little broccoli sprout, you!! (I don't give this recipe to just anyone, ya know!)
First you're going to need to soak the buckwheat. When I made it last time, I soaked 1Kg. It filled up a BIG pot! You don't need to soak buckwheat very long. An hour or so is usually enough. Then after you've soaked it a while, empty it into a colander/strainer and rinse it, because it gets kinda slimy. ;-)
In order to let it sprout a day or two, just rinse it 2-3 times a day, and in a couple days, your buckwheat will start to grow little sprouts. Sooo cute and probably better for you nutritionally.
Next you're going to need a BUNCH of bananas. Last night I really used about 5 or 6 of them and just stuffed my food processor. But the purpose is to make a nice gooey, sticky "dough" that will make your buckwheat sprouts stick together for an AMAZINGLY crunchy granola! When I made it last, I stuffed my food processor to the brim, and then dumped all the ingredients into a HUGE pot and mixed things with my big ol' wooden spoon.
Here are the things I added to my blended bananas:
A few tablespoons of coconut oil.
vanilla
1 T of cinnamon
About 10-15 dates, just to make that batter a teeensy bit sweeter.
Then, into the blended bananas, I added about 4 or 5 cups of soaked buckwheat. Probably about 1/3 or less of the soaked buckwheat that I had to work with. And blend it up, too. THAT is the glue that sticks it all together.
Once that's blended, you just dump it into a BIG bowl with the remaining sprouted buckwheat. Now you have your granola base, into which you can add ANYTHING YOU WANT!!
In the past I have also put finely chopped apple, shredded coconut, chopped walnuts and several handfuls of organic Thompson raisins. (My favorite!) You can be creative and add dried flowers, spices...
Let your imagination guide you.
Once you've mixed your granola ingredients evenly into the batter, just lay it out onto the mesh sheets of a dehydrator (no need for teflex sheets, because it's so thick and chunky) then dehydrate at 105 over night. If you don't have a dehydrator, you could always try blowing on it, or setting up fans and a gentle heater. ;-) Some say if you leave your oven on the lowest temperature overnight with the door open, that can work, too. Either way, here's to your gluten-free grazing and your health!
Still hungry for more juicy reading materials? Check out this week's blog posts on Raw Mom:
Yoga Tricks to Lift Your Breasts Naturally! by Jamie Abrams and Busy Kids are Happy Kids, by Shannon Leone
Marketplace
Five Minutes to Fresh Food! (And check out the BONUSES!)
Can't resist those late night snack sessions? Read THIS!
Raw desserts that will end your cheesecake cravings!
Click the Green Smoothie and BE FREE!
|