RawMarkable Raw Vegan Food

Here are some of the delish dishes I've had these past few days ...

Raw Serve (raw vegan ice "cream")

I've been seeing this super easy and quick raw ice "cream" on a lot of raw blogs. Simply toss a few frozen bananas in the food processor and blend until it looks like soft serve ice cream. Simple eh? To prevent it from melting too fast, serve in a ceramic bowl that has been chilled in the freezer.

Pistachio Raw Serve

Same as above, but I added a cut up pistachio LARAbar ... so many possibilities!


 
Frothy Raw Citrus Zing Juice

I lugged out the juicer yesterday because I had some citrus fruit that needed to be used up quickly. I love how frothy the drink came out, and it made my kitchen smell citrus-y for hours! Here's what went in the juicer: 4 small oranges, 1 large grapefruit and 1/4 inch piece of fresh ginger (that's the zing part).

 
Raw Macadamia Dill Dressing (recipe from Spark Recipes)

Remember the biodynamic dill that I made into a raw sauce? This is a similar sauce, but uses oh-so delicious macadamia nuts. I served it on top of a baby spinach salad with cucumber, red bell pepper, radishes, carrots and 1/2 avocado.

• 1.5 cups nuts (cashew, macadamia, or combo), soaked 1-2 hours then rinsed & drained)
• 1-1.5 cups water depending if you want a dip or a dressing
• 3 tablespoons freshly squeezed lemon juice (juice from half a lemon)
• 1/3 cup cider vinegar
• 1/3 cup cold-pressed extra virgin olive oil (or another raw oil)
• 2 cloves garlic
• 3 teaspoons onion
• 1 large handful of fresh dill
• 1 teaspoon sea salt
• 1/2 teaspoon basil, dried

Mix everything in a blender until smooth and creamy. Add more dill if desired. The sauce will keep in the fridge for several days.



Go Ahead and Bragg Raw Noodles

This is another super quick and easy lunch that makes eating more raw dishes soooOoo easy. Simply add a dash of liquid Bragg's, dash of salt and a swirl of cold pressed sesame oil to a bowl of zuke noodles. Mix and enjoy.

New Canada Organic Logo Sighting

I was grocery shopping yesterday when I spotted my very first sighting of the new Canada Organic logo!! Very exciting moment for an organic nerd like me. The new logo, launched in June verifies that the product carrying this logo meets Canadian organic standards (no fakers allowed). The logo was seen on So Nice organic soymilk. The picture quality is pretty poor - I took it on my 4 year old phone. Why don't I get a new cellphone, you might be asking; watch The Story of Stuff to find out.

To find out more about the new Canada Organic logo, read my previous posts on this subject or visit the Canadian Organic Growers website.

Blogger Absence, Raw Food & Peace One Day

Happy Peace One Day! (see end of post ...)

Things have gotten a bit hectic these past few weeks and alas, I haven't been posting my raw food Tuesday recipes. I'm still eating lots of fresh, living raw food - I just haven't posted any of them. Here are a few of the goodies I've been feasting on in my absence ...

Raw Chia Pudding 

• 1 part chia seeds
• 3 parts nut "milk" (or 1 banana mixed in the blender with water)
• dash of cinnamon, nutmeg, all spice, etc ... (whatever strikes your fancy)
• chopped fruit (if desired)
• raw sweetener (if desired)

My breakfast for the past few weeks. Very versatile, quick and easy. Mix the nut milk with the spices. Add in the chia seeds and mix with a spoon in a large bowl. Make sure all the chia seeds are covered in the "milk". Place the mixture in the refrigerator. After about 20 minutes stir it again to make sure all the seeds are incorporated - sometimes the seeds can clump together. Place it back in the fridge over night (or at least 10 hours). The chia seeds will soak up the liquid and gradually get thicker.

In the morning add chopped fruit and mix to combine. You can add a squirt of raw sweetener if you'd like. Or just eat the chia pudding by itself. Okay granted this isn't the most visually appealing dish. Grey pudding - yum! Ultimately the pudding ends up tasting like the liquid you soaked the chia in. This is also a very filling breakfast that is sure to give you the energy you need throughout the day.

Raw Rocket Rainbow

Across the pond they call arugula leaves rocket. Pretty cool name eh? This simple salad has been my lunch side salad almost everyday. I tried to combine all the colours I possibly could: rocket, baby spinach, tomatoes, cucumbers, radish, yellow pepper and julienned carrots.

When I took this salad to work EVERYONE who walked by was heard saying, "That looks so good". It is.

Raw Cuke Noodles


A switch up from my usual zuke noodles, this time I used the julienne peeler on a cucumber. I tossed the noodles with a pinch of sea salt and cold pressed olive oil, and served them on a bed of baby spinach.

Raw Vegan Chocolate Brownies

BROWNIE -

Remember when I posted about my first raw food class?? Well this was one of the dishes we made that night in class. Definitely worth the class fee for just this recipe alone - who knows why it took me so long to make it!! I ended up taking these to a get together (no I didn't eat all these brownies myself).

• ¼ cup cacao powder
• 2 cups pecans
• 20-25 dates
• pinch salt
• ½ tsp cinnamon
• ¼ tsp nutmeg

Grind the pecans in a food processor (careful not to over process). Place the rest of the ingredients (except the dates) in the food processor and mix well. Add dates one at a time until the mixture starts to clump together. Press the mixture into a square (or rectangular) pan and place in freezer. While the brownies firm up, make the icing.

CHOCOLATE ICING -

• 1/3 cup agave, maple syrup or raw honey
• ¼ cup cacao powder
• 1 ½ tablespoon coconut oil
• dash of vanilla extract (alcohol free)

Mix everything in a bowl. Pour the icing over the brownies and place back in the freezer for 1 – 2 hours. Remove from the freezer and cut into squares. Serve immediately or place in the fridge to keep firm before serving.

In another note, do you know about Peace One Day? Humanitarian, Jeremy Gilley started an international day of peace to create peace between nations, governments and people. Every year on September 21st participants celebrate in union with a day of non-violence and ceasefire. If you haven't seen the incredible, passionate and award winning documentary of Jeremy's journey, then buy, rent or attend a screening today. My local library is hosting a free screening, and I'm wagering yours is too!

My 5 Fav Quick & Easy Raw Vegan Recipes

My raw food transition has been fairly smooth, and I attribute that to quick & easy recipes. Nothing will deter people from trying raw food more than having them make complicated recipes that require expensive dehydrators and hard to find ingredients. Here are my 5 favourite recipes that have helped me along my wild & wacky raw food journey ...

1. SMOOTHIE - Pretty in Pink Smoothie 

Equipment Needed: Knife, blender
Ingredients:

• handful of fresh strawberries, hulled & quartered
• 1 mango, peeled, cut into bite sized pieces and frozen overnight
• 1 banana, peeled, sliced and frozen overnight
• pinch of cinnamon
• water (to make it blend)

Instructions:
Toss everything in the blender and whizz until smooth.

2. SOUP - Creamy Gazpacho

Equipment Needed: Knife, blender
Ingredients:

• 5-6 tomatoes
• 1 avocado
• 1 green onion
• handful of cashews
• 1 clove of garlic
• several sprigs of parsley
• 1 tablespoon fresh lemon juice
• sea salt (to taste)

Instructions:
Combine everything in the blender until smooth and creamy.

3. SALAD - Avo-Dill Salad

Equipment Needed: Knife
Ingredients:

• 1 whole avocado, sliced into bite size pieces
• 1 tablespoon red onion, minced
• 1/2 large cucumber, cut into bite size pieces
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon olive oil (cold pressed)
• 1 small bunch of dill, coarsely chopped
• pinch of sea salt

Instructions:
Toss everything in a large bowl and mix well.

4. DINNER - Raw Burritos Equipment Needed: Knife
Ingredients:

• 2 avocados, mashed
• 1-2 tomatoes, chopped
• 1/2 medium onion, diced
• handful of sprouts
• 1 garlic clove, finely minced
• 1 jalapeno pepper (optional)
• 4 large lettuce leaves (romaine or collard)
• 1 lemon, squeezed for 2 tablespoons of juice
• 1-2 sprigs of parsley
• dash of ground cumin
• dash of sea salt (optional)

Instructions:
In a large bowl combine everything (except the lettuce). Mix well. Spoon the mixture into the lettuce. Fold the top and sides of the lettuce leaf like a burrito.

5. DESSERT - Strawberry ParfaitEquipment Needed: Blender, knife
Ingredients:

• 1 cup cashews, soaked for at least 3 hours
• 1/4 cup raw coconut butter
• 2 tablespoons lemon juice
• 2-4 tablespoons raw sweetener (depending on taste)
• 1/4 teaspoon vanilla extract (alcohol free or use seeds from a vanilla bean)
• 2 handfuls of strawberries (or substitute your favourite fruit)

Instructions:
Mix everything (except the strawberries) in a blender until smooth. If the mixture is too thick to blend, add a little water. Pour into dessert cups and refrigerate for at least 2 hours. When ready to serve, toss the strawberries in the blender and mix. Pour the fruit puree over the parfait.
There you have it - my 5 favourite, fast, easy, delicious raw vegan recipes.

Happy uncooking!

Yoga Asana of the Month (September)

Another animal pose? Yup, you guessed it. This month I'm focusing on cow face pose (gomukhasana). The pose itself doesn't resemble a cow's face at all, but it sure is a good stretch for your body. When in this pose you will be stretching your legs, arms, shoulders and chest. If you can't get your legs stacked on top of each other like in the video, try placing a folded blanket under your bum to elevate the sitting bones.

Note: The above video is provided by YouTube. I have no control over the ads within this video. I am not affiliated with these advertisers, and do not endorse their products.

Creamy Raw Recipes

Breakfast: Raw Strawberries & Dream

Lately I've been looking for smoothie alternatives for breakfast. This simple dish is perfect for breakfast - or dessert if you add more sweetener.

"CREAM" -

• handful of cashews, soaked overnight
• few drops of vanilla extract (alcohol free)
• 1/2 teaspoon of raw sweetener (or more if you like)

Mix everything in a blender until smooth. Pour the "cream" over fruit and chow down! I like the "cream" a bit warm (from the blender) but it could also be made ahead of time and served chilled from the fridge. Sprinkle with cinnamon or cacao if desired.

Snack: Ginger Snap LÄRABAR

This flavour is fast becoming one of my favs. The light ginger-y taste is fresh, which makes it great for a snack.

Lunch: Creamy Raw Tomato Soup

Leftovers from a previous batch of soup. I added an avocado for a creamier texture.

Dinner: Raw Pasta with Raw Creamy Basil Sauce (recipe from gone raw)

• 1/2 cup cashews
• 1/2 cup pine nuts
• 1/2 cup water
• 2 medium cloves garlic
• Juice of one medium lemon
• 2 tablespoons olive oil
• 1 1/2 teaspoon salt
• 1 teaspoon onion
• A dash of coarse black pepper
• One big handful of fresh basil, leaves only

Mix everything (except the basil) in the blender until smooth and CREAMY (word of the day). Add the basil last and blender for 5-10 seconds. The basil should fleck the sauce with speckles of green. Pour over zucchini noodles.

This one never fails, and the sauce will keep in the fridge for several days. See my previous post where I made this yummy dinner.

Dessert: Raw Peaches N' "Cream"
I have so many peaches right now, that I decided to make this dessert again.

• 3 peaches
• 1/2 cup whole raw cashews, soaked
• 2-4 tablespoons raw honey
• 1/8 cup lemon juice
• 1/2 tablespoon vanilla extract (alcohol free)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Pinch of sea salt

Soak the cashews for 30 minutes. Drain and rinse. In a blender mix the cashews, honey, lemon juice, vanilla, cinnamon, nutmeg and sea salt until smooth. Cut the peaches in half and remove the pits. Peel the peaches and slice into thin slices. Fold the cashew sauce into the sliced peaches. Spoon the peach and cashew mixture into dessert cups. Allow to chill for an hour or two in the refrigerator.

5 Tips for Raw Newbies

New to raw food? Well so was I four & half months ago. Here are some of my reflections on starting out raw ...

1. The internet is your best resource for recipes, tips and raw info. My favourite site so far is gone raw. Why I like this site so much is that everyday people, like you and me, can post comments and rate all the recipes. A lot of people make the recipe and then go back and post a comment, good or bad, about the outcome. I'm also in love with Ani Phyo. I have tried several of her recipes and not one has disappointed me! She uses simple ingredients that are readily available and most of her recipes don't require a dehydrator. Her book, Ani's Raw Food Kitchen, was the first uncook book I bought and I have no regrets. Her website is also an invaluable resource for recipes as well as her videos on YouTube.


2. One of the easiest and most versatile raw dishes I've found is raw zucchini noodles. It's inexpensive and by changing up the sauce, you won't feel like you're eating the same thing all the time. You can make a marinara with tomatoes, a creamy sauce with nuts and seeds, or a pesto with herbs. I bought an inexpensive julienne peeler to transform my zuc's into pasta.


3. I've found that most raw foods freeze beautifully! I always make a little extra when I make soups, sauces and hummus and then freeze half. A few hours on the counter to thaw and voila! - an easy raw dinner.


4. When you're starting out, go slow. I don't know many people that can go from S.A.D to 100% raw vegan overnight. Breakfast is an easy start for raw food newbies. Toss some veggies and fruits in a blender with a bit of water. The combinations are endless, so you're sure to find something that you like. Dessert is another easy transition to make.


5. Lastly, don't be discouraged if you have some detox symptoms in the first few raw attempts - headache, stomach cramps, fatigue. This is totally normal and you'll probably feel fantastic the next day! Change isn't easy and your body might be going through withdrawal. As you continue adding more raw food to your diet, you'll find these symptoms will lessen and eventually disappear. You'll end up with more energy and a healthy glow. I'll never forget during my first few weeks of eating raw several of my friends and colleagues commented on how good I looked suddenly. That was all the motivation I needed to keep on rawkin'!!!

Stay Tuned Next Tuesday ...

Hello folks, no raw recipes today. I'm doing a short fast (just water). Raw Tuesday returns next week, so see you then ...

Raw Pie Disaster

It's Tuesday again, and another day of raw recipes. Unfortunately the dessert didn't turn out as planned, but everything else was delish!

Breakfast: Raw cereal

See my previous post for recipe.

Lunch: Sun Marinated Raw Red Pepper Soup (recipe from G Living)

• 4 large red peppers, deseeded & chopped
• 1 cup chopped white onion
• 6 cloves garlic, grated
• 1/2 tbsp finely chopped fresh rosemary
• 2 tomatoes, chopped
• 4 tbsp sunflower oil (I used cold pressed olive oil)
• 8 strawberries
• 4 tbsp of honey
• sea salt & fresh black pepper to taste
• water (as needed)

Mix the red pepper, white onion, garlic, rosemary, tomato, sunflower oil and sea salt together in a bowl (it's much better if you can mix all the ingredients with your hand, which will enable all the flavours to mix well). Cover and set aside in a warm area, or you can even leave it under the sun for about 1 hour to marinate.

Then blend all the marinated ingredients, strawberries and honey together in a blender for about 2 minutes until nice and smooth. Adjust the taste and consistency with more salt and/or water if needed. Garnish with fresh black pepper on top.

Snack: Raw Chocolate Shake

• 1-2 frozen bananas
• 1/2 cup cashews
• 1 cup water
• 1 tablespoon raw cacao powder

Toss everything in the blender and mix well. Serve over ice if desired. This is becoming my favourite hot summer afternoon snack! I drank it so fast I forgot to take a photo.

Dinner: Raw Pasta with Sunny Dill Cheeze

Very similar to last week's dinner, except I used a mixture of cashews and sunflower seeds to make the dill sauce.

Dessert: Raw Strawberry Pie Do-Over Disaster

Remember my 1st raw pie that I thought wasn't strawberry-ish enough? Well I made another one ... this time with more flavourful strawberries! I also made the crust with a mix of almonds, cashews, dried coconut and cacao.

When I got my coconut oil out of the cupboard - it was liquid! I guess the heatwave got to it. But I used it anyway and continued making the filling. Well I guess I shouldn't have used the coconut oil in that melted state, because the pie won't firm up. It's the strangest thing. It's been in the fridge for over 12 hours now and it's hasn't changed consistency. I know some recipes call for the coconut oil to be melted, which this pie recipe did not, so that must have been what went wrong. I had no idea that melting the coconut oil would yield such different results.

Ah, well the coconut oil is in the fridge now ... at least until winter.

Organic Tip # 4: What is biodynamic farming?

I like to think of biodynamic farming as organic +. It encompasses the same principles as organic farming - no synthetic or artificial pesticides, no genetic modifying, no antibiotics and humane treatment of farm animals. However, biodynamic farms go one step further. It uses a holistic philosophy that believes everything is interconnected, plants, animals and the solar system. Makes sense right?

Founded in the 1920's by Rudolph Steiner, biodynamics (biology + dynamic) differ from other farms in the use of 9 homeopathic preparations that are applied to the soil, plants or compost. Some of these preparations include manure fermented in a cow's horn over the winter and then applied to the soil in the spring, Silica (often used in homeopathy) also fermented in a cow's horn over the summer months, or to control disease, a mixture made from horsetail is applied to the plants. Other common ingredients used are: chamomile, yarrow, stinging nettle, oak bark, dandelion or valerian flowers.

Importance is put on the quality of the soil, biodiversity (not mono-culture as seen on large factory farms. Thus you will never see a biodynamic farm that just grows one crop), and crop rotations to control pests and eliminate fertilizers. Biodynamics strives to create healthy plants by replenishing the soil, adding vitality to the plants and enlivening animals.

Astrology is also an important aspect of biodynamic farming. Steiner believed that nature's rhythms (such as the phases of the moon) affects planting, growing and harvesting. Calendula, for instance, according to biodynamics, must be harvested by hand in the early morning. This is when the energy of the plant is at its peak. Biodynamic farmers have complex astrological charts which indicate when is best to plant and harvest each crop.

Intrigued? I hope so. Biodynamic farming not only reduces environmental degradation, but also incorporates spirituality and the cosmos in farming and its products. The video above is a quick shot of my local biodynamic farm. Do an EcoSearch for a local biodynamic farm near you. If you're not fortunate enough to have a biodynamic farm near you, there are a few products available online (and maybe in your health food store) that follow biodynamic philosophies.

Weleda is probably the best known biodynamic product. It's widely available in Canada, and I really like their products. I use Weleda's calendula lotion (it's actually in their baby product line). It's great for healing wounds and it's gentle on my skin. My local biodynamic farm sells Weleda products.

Zhena's Gypsy Tea is also another certified biodynamic product I've seen popping up in health food stores. I haven't personally tried any of these teas yet, but I like the reusable tins they come in and the flavours sound delicious.

"But how will I know it's biodynamic?" I can hear you all asking. In Canada and the US Demeter is the only certifier of biodynamic products. Look for their logo!

To read more about biodynamic philosophy and farming visit the Biodynamic Farming & Gardening Association, a US-based non-profit organization that promotes and provides education on biodynamics.

My info source: Organic Agriculture Centre of Canada

Raw Organic Biodynamic Dill

This weekend I drove out to my local biodynamic farm and picked up some goodies. All the herbs were so green and fragrant, but the dill especially caught my eye (& my nose)! Check out my post on Thursday for more info on biodynamics and organics.

Breakfast: Raw Banana Cereal

Pretty much exactly the same as last week's cereal, except I used a banana cookie flavoured LÄRABAR . Check out this video of Ani Phyo assembling a similar raw cereal made with SmartMonkey bars.

Lunch: Avoco-Dill Raw Salad Palate (recipe from gone raw)

• 1 whole avocado, sliced into bite size pieces
• 1 tablespoon red onion, minced
• 1/2 large cucumber, cut into bite size pieces
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon olive oil (cold pressed)
• 1 small bunch of dill, coarsely chopped
• pinch of sea salt

Toss everything in a large bowl. This is such a simple and delicious lunch.

Dinner: Raw Zucchini Noodles with Raw Sunny Dill Cheeze (cheeze recipe from Ani Phyo)

• 2 cups sunflower seeds, soaked
• 2 cloves garlic
• juice of 1 lemon
• 1 bunch dill
• 1/2 cup water, as needed
  

Place sunflower seeds and garlic into food processor, and process into small pieces. Next, add remaining ingredients and mix well. You can vary the amount of dill you add to achieve a different taste. I loaded up on the dill, and the result was a mint green cheeze that tasted heavenly. Serve over a spirialized zucchini.

This recipe made a lot, so I know what I'm having for lunch for the next few days. ^_^

Dessert: Raw Chocolate Cherry Cobbler (recipe from gone raw)

I was planning on having this raw cobbler for dessert tonight, but the dill sauce with the raw noodles were so filling, that I ended up just eating a bowl of cherries for dessert tonight. This recipe looks good though, so I'll probably make it next week.

My 1st Raw Pie

Yes, it's true. It only took me 16 weeks of only making the filling and skipping the crust to finally make an entire raw pie. The strawberries here are still abundant, so I opted for a strawberry pie recipe from gone raw. Everyone loved the pie, but I was hoping for a more strawberry-ish taste. Next time I make this dessert I will double the strawberries in the filling and halve the coconut oil. Overall, I'd say an excellent start to my pie uncooking adventures. Here's the recipe:

CRUST -

• 2 cups almonds or pecans (I used pecans)
• 1/2-1 tablespoon coconut oil
• 1/4 teaspoon alcohol-free vanilla extract or half a vanilla bean
• 4-5 medjool dates, pitted
• pinch of sea salt

FILLING -

• 2 cups cashews soaked 1-2 hours
• 1/4 cup freshly squeezed lemon juice
• 1/4 - 1/2 cup agave (or to taste)
• 3/4 cup fresh strawberries (I used 1 cup and still thought it wasn't strawberry-ish enough)
• 3/4 cup coconut oil, melted
• 1/4 cup water
• 1 teaspoon alcohol-free vanilla extract or 1 vanilla bean
• 1/4 teaspoon sea salt

TOPPING -

• 2 handfuls of strawberries, hulled and cut in half

To make the crust, place the almonds or pecans in food processor and process with the S blade until crumbled. Add the coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust holds together when you squeeze it between your fingertips. If the crust does not hold, add more dates (again one at a time). Use a bit of coconut oil to grease a pie pan. Press the crust into the oiled pie pan. Chill in the freezer for 30 minutes before adding filling.
About 10 minutes before the crust is fully chilled begin making the filling. Blend all the filling ingredients until smooth. Pour 1/3 of the filling into the pie crust (just enough to cover the bottom). Take a handful of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. When you're ready to serve, decorate the top with the rest of your cut up strawberries.

A strawberry topping would also be heavenly with this dessert. Simply toss a handful of strawberries in the blender and mix until smooth. Depending on the sweetness of your berries, you may want to add some raw sweetener as well. Drizzle the strawberry topping on the pie. I didn't have enough strawberries leftover, to do this myself :( but I thought it would have been a nice touch (especially since the pie wasn't as fruity as I would have liked).

Happy Summertime everyone!

16th Week of Raw

It's my 16th week of eating raw for one full day each week. I've definitely found my raw groove. This week I decided to mix things up a bit and have a raw cereal for breakfast instead of a smoothie - the blender is still used though ;)

Breakfast: Raw Cinnamon Cereal

I'll admit that I first got this idea from Ani Phyo's SmartMonkey bar cereal, but I have adapted beyond recognition. I've never seen SmartMonkey bars sold in stores, so I used a LARAbar instead. I also don't have a dehydrator, so I can't make Ani's buckwheat crispies. My advise to you is: throw whatever raw food you have in a bowl, cover it with your favourite raw milk and voila, raw cereal.

CEREAL -

• 1 cinnamon roll LARAbar, cut into bite sized pieces
• handful of strawberries, hulled and quartered
• handful of blueberries
• handful of raw pumpkin seeds
  

MYLK - (recipe from Ani Phyo)

• 1/2 cup almonds
• 1/2 cup pitted dates
• 1 vanilla bean (or teaspoon alcohol free vanilla extract)
• pinch sea salt
• 5 cups filtered water
  

Toss everything in the blender and mix until smooth and frothy. Pour the mylk over the cereal and chow down.

Lunch: Raw Sweet Corn Chowder

Leftovers from last week.

Dinner: Raw Cauliflower Curry (recipe from gone raw)

• 2 cups chopped cauliflower
• 1 medium carrot, chopped
• 6 soaked sun-dried tomatoes
• 1/2 avocado
• 1/2 onion, chopped
• 1 cm piece of ginger
• 1 tsp turmeric
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 cup dried coconut
• 1 cup water (use the soak water from the sun-dried tomatoes)

Mix everything in a food processor until well combined. Don't over process - it shouldn't be liquefied. The curry doesn't really photograph well, but if you like cauliflower (like I do), you will love this recipe.

Dessert: Raw Cherry Pudding Supreme (recipe from Dr. Brantley found via In the Raw)

• 20 cherries, pitted
• 1⁄2 avocado
• 3 dates, pitted

Combine everything in a food processor until smooth. This recipe will only make one serving, so multiply by the number of people you need to feed. I love how simple this recipe is, and it tastes great too!

Yoga Asana of the Month (August)

This month's yoga inspiration is fish pose (matsyasana). Are you beginning to see a pattern here? Okay I'll admit it, I'm partial to the animal poses! Fish pose is designed to stretch the belly muscles, the muscles between the ribs and stimulate the throat. If you can bend all the way back and touch your head to the floor, make sure the top of your head is resting on the floor. This will help you deepen into the posture. Advanced students can try padamasana matsyasana (lotus fish pose), a variation on fish pose that begins with the legs crossed in lotus pose, and then move into fish.

Note: The above video is provided by YouTube. I have no control over the ads within this video. I am not affiliated with these advertisers, and do not endorse their products.

Logo Lingo

Logo fatigue is a phenomenon where consumers get so overwhelmed by the countless number of logos they are exposed to each day, that the true meaning of these logos become lost. With the recent addition of the new Canada Organic logo, I thought I should do a post on the most prevalent eco logos in order to clear things up.

Canada Organic/Biologique Canada logo

As of June 30, 2009 new regulations regarding organic labelling came into effect in Canada. This regulation ensures that products using the term "organic" are certified according to Canadian organic standards. Remember my previous post on Nature's Baby Organics products - most of which are not actually organic? Well this new logo will help you avoid these types of companies. When you see this logo, you can rest assured that the product is genuinely organic. Seen On: I have yet to see this logo on any products, but I'm sure it's being printed into new product packaging as we speak.

Rainforest Alliance

This third party, non profit organization works all over the globe to ensure sustainable farming and forestry practises. Rainforest Alliance standards increase efficiency, reduce waste, minimize pesticide use and provide health care and education to workers and their families. This logo does not mean the product is organic or fairly traded. Seen On: bananas, coffee, chocolate, organ juice, maple syrup, paper, and flooring.

EcoLogo

Founded in 1988 by the Government of Canada, the ecologo is now North America's most respected environmental logo (YAY Canada)! Products bearing this logo have met stringent environmental standards verified by a third party auditor. EcoLogo has certified thousands of products in a large variety of categories. Seen on: coffee, napkins, toilet paper, cosmetics, cleaning products, rechargeable batteries and paint.

Forest Stewardship Council

The FSC is an international, non-profit organization that supports environmental forestry management. Founded in 1993 in Toronto, FSC certified products come from responsibly manged forests and/or recycled sources. Products with this logo help prevent deforestation, reduce CO2 gases, protect endangered species and prevent the planting of genetically modified (GM) trees. Seen On: lumber, flooring, panelling, doors, furniture and paper products.

Energy Star

Initially a US based program, the energy star logo is used throughout Canada, Europe, Japan, Taiwan Australia and New Zealand. Since 1992, products with the energy star logo are the most energy efficient appliances on the market. In order to display this logo products must use 10-50% less energy than their eco-unfriendly counterparts. Seen On: stoves, fridges, washer, dryers, household electronics, furnaces and air conditioners.

 USDA Organic

With lots of trading between Canada and the US, Canadians often see this USDA organic logo on products sold here - the true north strong and free. Products featuring this designation are certified organic by the United States Department of Agriculture. This means that similarly to our newly released organic label, these products were grown without the use of artificial or synthetic pesticides or fertilizers were used. Genetic modification is also prohibited, so eat up! Seen On: fruit, vegetables, beverages, skin care products and clothing.

Still waiting for the new Canada Organic logo to start appearing on your favourite products? Well it might take some time for companies to print up their new packaging. In the meantime look for these logos of Canadian organic certifiers - when you see these logos you'll know it's 100% organic (food) or at least 95% organic (non-food, such as shampoo, moisturizers, etc ...).

Pro-cert Organic Systems Ltd.

(formerly OCPP/Pro-Cert Canada Inc.)

Ecocert Canada 


 

Quality Assurance International

 

Organic Crop Improvement Association Canada (OCIA)

A non-profit, member owned certification agent.

Centre for Systems Integration (CSI)


 

QMI

 

Demeter Canada

 Administers certification for biodynamic farming.

What is biodynamic farming, you might ask after reading about this last certifier? Well stay tuned for next week's post when I visit my local biodynamic farm ...

For more information, click on the title of the logo or certifier.