On Friday, August 22, 2008:Breakfast- 1 oz. wheat grass juice, 1 head romaine lettuce, one medium cucumber
Lunch- a handful of Goji berries, a large smoothie: 1 bunch Dandelion greens, 3 bananas, 3 cups pure water
Dinner- small fruit salad of 1 peach, 1 cup strawberries, sliced, one banana
It's unusual for me to to consume greens early in the day; I'm really a fruit in the morning person. For some reason the greens are working for me these past couple of days so I'm just going with it. My smoothie today hit the spot in spite of having just three bananas. I would have used more but only three were ripe. I love Dandelion greens. I don’t know why, but the bitterness of them is really satisfying to me. They must have some nutrient that my body needs right now. I wrote an article about hearing Jeremy Safron speak at Organic Avenue--check it out on the main page side bar.
There was an interesting piece on three women who started a raw food take out business at a farmers market. Rawkstars is the name. Robin Paz, Sarah Ryan and Caterina Lewis-Perry arrive at the market early by fresh raw ingredients from the farmers and then prepare fresh raw food delicacies right there and sell it to people who come to the market—great idea!
I was never a huge fan of tofu, especially after I got into raw foods. Through word of mouth I’ve always heard that tofu is highly processed, and heated multiple times in the making of it. Today I came across a written description of part of the process: “Machines imported from Harbin, Manchuria — where co-owner He Hua Yu ran two tofu companies before emigrating in 1996 — grind organically grown soybeans, boil the mash into milk, thicken it with magnesium chloride, blend and reblend it, then exude it in the form of soft blocks, firm slabs, and durable sheets as thin as felt…”
This doesn’t sound like anything edible to me, besides soy contains endocrine disrupting estrogens.
I came across another article about how raw food recipes can help people get through the summer with less cooking. Hellooooo, duh? They have some delicious sounding ideas but unfortunately they didn’t print the recipes. The article focuses on two people, Kelly Serbonich, Co-author of Healthful Cuisine, and Lauren Manitsus, Chef at Lento restaurant.
The not so great news of the day is about the FDA’s new allowances with irradiation. Mike Adams at Natural News has a terrific article that I hope we all share with our friends and family.