Raw Vegan Chef and Instructor

hello everyone, i'm very happy to say that i graduated from The Living Light Culinary Institute this past weekend. i am now a certified raw vegan chef and instructor. this was an amazing program that taught me more than i ever expected. i was a foodie before going to Living Light and i'm even more of one now. i just love creating nutritious and delicious meals and snacks for everyone to enjoy. i will show the world that food does not have to be bland or unsatisfying to be healthy. one of the keys is taking the time to prepare and make your food with love. i love taking my time at the market to pick out the best of each piece of produce i buy. of course you should always buy organic but remember to also buy local and seasonal produce. another important thing to remember is to eat food when it is ripe. ripe produce has the most enzymes and will digest the best.

in the near future i will be offering a variety of classes to teach you how to prepare these amazing foods for yourself. in addition, i will offer classes focused on the science of raw food nutrition and why you should choose not only to be a vegan but why a raw vegan. i'll keep you updated.

eat well, kelly

Back To Living Light

hi everyone, i'm back at The Living Light Culinary Institute in California. i'm here finishing my raw vegan food chef and instructor certification program. i love being surrounded by like-minded individuals and sharing their experiences and ideas. every morning we are filled with E-3 live, green smoothies and green juice. I love having my green juice made for me everyday. typically at home i make and drink at least 50 oz a day-having it made for me is fabulous. today we made a fantastic Not-Tuna Salad made with almonds, sunflower seeds and many of the veggies and seasonings that are typically in a traditional tuna salad. some of the benefits of eating this compared to the typical tuna salad are that you are not getting all the mercury in tuna and the not-tuna salad is more alkaline compared to the acid ash tuna and mayonnaise in typical tuna salad. For lunch we had a feast of greens, sprouts, raw sauerkraut, marinated onions, not-tuna salad, pizza flax crackers and a yummy dijon dressing. in our afternoon lab we experimented with blooming wild rice to make an asian-style wild rice. then we crafted vietnamese salad rolls with a variety of cabbages and south east asian sauces- soooo yummy. i loved the wild rice with the sauces!! this will be a great transition dish for many people who are transitioning from typical cooked food to raw foods. look out for more about my raw food journey.

be well, kelly

Breast Cancer Awareness Month

Nutritional Tip -- Get your greens!

One of the keys to living a healthy, vibrant life is providing your body with all the nutrients it needs to function at its best. In observation of breast cancer research month, it's important to recognize that current research shows that eating certain foods can decrease your risk of breast and all other cancers. There are a few simple things you can do to optimize the cancer-fighting potential of your plate.

First, try to increase the amount of organic, raw, whole fruits and vegetables in your diet. Second, be sure you are eating a wide variety of these fruits and vegetables. Eat from the rainbow! You'll know you are getting a diverse selection of phytonutrients and antioxidants when your plate is filled with a selection of colors.

Easier said then done, you say?

Here are two simple ways to increase the amount of health-boosting fruits and veggies in your daily eating plan:

Make fruit be the first thing you eat every day and make a smoothie that is filled with fruit to enjoy throughout the morning. Smoothies are great because you can take them on-the-go. Try to vary the fruits you use, including strawberries, blueberries, goji berries, mangos, papaya and anything else you love. One caveat: if you eat melon, try not to mix it with other fruits because it does not digest well when combined.

To increase the amount of veggies you eat daily, be certain to eat a large colorful salad every day. There are so many greens to choose from to keep things interesting, such as arugala, watercress, cilantro and romaine. Pile on the sprouts: clover, alfalfa, and broccoli. Add in chopped raw veggies like red pepper, carrots, cucumbers and shredded beets. Sprinkle on some sea vegetables such as kelp, nori or dulse for a mineral boost. Add some good fats such as avocado or olives and make a simple dressing of hemp oil or flax oil with lemon juice and herbs of your choice. Et voila! A nutrient-dense meal that puts you well on your way to getting your 5+ servings of vegetables a day.

By making these two simple changes in your daily eating schedule, you can help prevent a variety of health issues and keep your body and mind functioning at their best. Keep things simple and your body and mind will thank you.

Be Well, Kelly

Eat Simple

hello everyone,
i'm back from my amazing experience at Living Light. i will be returning in october to finish the chef program. i'm so excited. i love learning about new flavor combinations and raw food preparation techniques. i've been experimenting with many different foods since returning. this past weekend i made a fabulous raw pizza that included a crust made out of soaked and sprouted nuts and seeds and veggies, a raw pizza sauce made with tomatoes, veggies, garlic, onions, sun-dried tomatoes and more and finally a raw almond cheese. i then layered on a variety of sprouts and veggies. it was fantastic. my son loved it too.

as much as i love learning how to make many of the raw gourmet foods (and i love testing them all out) the important thing to remember is to still keep your food intake simple. be mindful of food combining and how you feel when you eat certain foods. raw gourmet foods can be very heavy and filled with nuts and seeds. you don't want to overindulge on nuts and seeds. be sure to get plenty of organic raw whole fruits and veggies into your diet. Drink lots of filtered water and hydrating foods. eat fruit and green smoothies and fill them with superfoods. drink green juices everyday. do a shot of wheatgrass or E-3 live everyday. eat a large salad filled with a variety of greens, sprouts and colorful veggies everyday.

Eat simple and your mind and body will thank you for it.

i'm currently 5 months pregnant and have just amazing energy. i love being pregnant and knowing that i'm fueling my baby with the most amazing foods and nutrients. i'm back to my daily cardio, weekly yoga classes and regular pilates and gyrotonic exercise workouts. it feels so good to keep the body moving.

Daily foods/wellness today:

woke around 5
water and elliptical for 30 mins
home yoga practice
water with supplements: pre/post natal, b-complex, iron
shot of E-3 live
shake: coconut water, berries, goji berries, pure synergy, chlorella, acai powder, romaine lettuce and kale
green juice: celery, cucumber, kale, romaine, lemon and apple 40 oz
water and supplements: DHA, D3, MSM
gyrotonic exercise workout at studio
raw veggies: carrots and red pepper
large green salad: variety of greens, variety of sprouts, kelp, tomato, raw sauerkraut, 1/2 avocado, kelp, nori, dressing of hemp oil and lemon juice, and a few raw crackers made with soaked and sprouted nuts and seeds and veggies
water

be well, kelly

Living Light Culinary Adventure

hello everyone,

i'm currently in California having an amazing experience at the Living Light Culinary Institute. It is the premier school that focuses on raw vegan culinary arts and sciences. i arrived at san fran airport on friday where a classmate picked me up. before leaving for our 4 hour drive up the northern california coast we stopped at Cafe Gratitude which is a raw vegan restaurant. i was in heaven!!! they offer everything from fresh green juices with superfoods, shakes, lettuce wraps, veggie sushi rolls to organic raw desserts that are just amazing. they offer everything i make at home but it was already made for me. the best part of eating raw is that after you eat you still feel wonderful and full of energy. you are ingesting loads of enzymes that help to prevent the aging process. you know that the foods you have just put into your body are the best foods you could possibly eat and are loaded with vitamins, minerals, enzymes and more.

At Cafe Gratitude i enjoyed a large juice made of greens, beet, ginger and lemon. WOW was it loaded with ginger. we got our meals to go so we could enjoy them on our journey. we stopped half way through out trip in a wonderful little wine country town to enjoy our raw vegan meals from Cafe Gratitude. i enjoyed an amazing salad loaded with veggies and avocado mixed with ginger tahini dressing and raw hummus.

As you know i've been eating primarily raw for a long time now and i can't imagine eating any other way. i just feel vibrant and energetic. Remember it is ok to eat the occasional lightly cooked food because some foods are easier to digest and the nutrients assimilate in the body better when lightly heated/cooked (but only a very few foods). in general the key is to just eat more raw foods!!!

i'm attending this school so i can learn as much as possible about the culinary techniques that make the raw foods not only taste amazingly delicious but also the most nutrient-dense as possible. i love to learn new things and if can learn a few new techniques i will be happy.

As with any type of eating style you have to be careful to keep it simple. it is easy to overindulge in raw foods which is still not optimal for your body and mind. here at living light i continue to practice what i preach. my typical day includes:

waking approximately 6 am
walking along the coast
water and vitamins
shot of E3 live
fruit/green smoothie: variety of fruits, vitamineral green
green juice: kale, cucumber, celery, apple, lemon, ginger
late lunch/dinner options: salad greens, sprouts, raw veggies, nut cheeses, flax crackers and more.
another green juice
walking along the coast

today we sampled an amazing carrot, apple cake with cashew cream sauce that was just amazing!!! i don't often indulge in even raw desserts but this one was light and delicious. it could be a morning energy bar too.

be well, kelly

Arugala Beet Salad

Here is a great new arugala salad recipe.

Ingredients:

Use a combination of the pre-washed herb mix and arugala mix (more of the arugala)
-if you love arugala you can just use that too
Steamed beets
-peel the beets and chop into bite size pieces. place in steamer and steam till soft.
-sprinkle with small amount celtic sea salt
Orange slices
-i use the juice of half an orange for the dressing for this salad and then use slices of the rest of the orange for the salad
Sundried Tomatoes- soaked and then chopped
Walnuts


Dressing: hemp oil, lemon juice (1/2 lemon), orange juice (1/2 orange), 1 tbsp of water from soaked sundried tomatoes, 1/2 tsp agave nectar (optional), 1/4 tsp kelp, small sprinkle of celtic sea salt and pepper
-whisk all the above ingredients and pour onto salad

Mix all the above ingredients together with the dressing and enjoy every bite!!

kelly

My favorite Gazpacho recipe!!!

As summer comes to an end it’s time to make use of all the perfectly ripe tomatoes and fresh produce from your garden or the local farmer’s market. On a hot summer day refresh and reenergize with a delicious and nutritious bowl of Gazpacho soup. Gazpacho is filled with nutrients and antioxidants such as chromium, copper, magnesium, manganese, molybdenum, vit B6, vit C, vit K, pantothenic acid, potassium vit A and vit E. The olive oil provides you with healthy fats that are great for your inner health and outer beauty. The primary fatty acids in olive oil are oleic, linoleic and linolenic acid. Oleic acid is a beautifying monounsaturated fat and makes up 55-85% of the oil. The cilantro will provide you with powerful antimicrobial protection in addition to numerous phytonutrients with antioxidant power. The cayenne pepper not only adds heat but also has anti-inflammatory and pain relief properties that may benefit digestive health. Slice some avocado on top of this amazingly delicious soup and you will add even more heart-healthy and skin beautifying monounsaturated fats. I also love to sprinkle the sea vegetable kelp on this soup to increase its mineral content. Take the time to make this simple and easy recipe and enjoy every bite.

3 ripe tomatoes

¼ cup diced celery

¼ cup diced cucumber

3 tbsp diced red bell pepper

2 tsp freshly squeezed lemon juice

¼ cup thinly sliced radishes

3 tbsp minced fresh cilantro

-I add more cilantro because I love the flavor

1 tbsp red onion

1 ½ tsp extra-virgin olive oil

½ tsp celtic or Himalayan sea salt

Pinch of cayenne

Freshly ground pepper

½ ripe avocado, diced

-Seed the tomatoes and strain the juice. Place the juice in blender or food processor.

-Finely dice the tomatoes.

-Place tomatoe juice, ¼ cup filtered water, 1 of the tomatoes, half the celery, half the cucumber, half the bell pepper and all of the lemon juice in the blender or food processor and process until smooth.

-Pour into a bowl and stir in the remaining tomatoes, celery, cucumber and bell pepper and all of the radishes, cilantro, red onion, olive oil, sea salt, cayenne, and black pepper.

-Just before serving slice avocado on top and sprinkle with kelp. Add more cilantro if you would like.

I love to eat this with a few flax crackers or mineral crisps. Mineral crisps are an incredibly delicious and nutritious crunchy snack made with pumpkin, sesame, flax seeds and a little sea salt. You can get both flax crackers and mineral crisps at My Organic Market or www.maukfamilyfarms.com.

Enjoy and Be Well,

Kelly