green and white and nutty

Cici and i are exploring new foods and supplements in order to get well…

I’ve known about the Garden of Life products for a few years now but never tried them. But I finally took the plunge with the new Raw Probiotics for Women and Raw Super Green Food…

I don’t eat anywhere near enough raw fruits and veggies in my diet so that is changing and the Super Green Food helps.

Have also been taking Tibetan Herbs and Burdock and Chlorella in terms of supplements.

All are helpful in different ways, including detox and internal cleansing.

After reading about different raw food diets and having done juicing in the past, am also incorporating more raw foods into my diet. Along this path, have recently tried some new foods I’ve never eaten before… kelp noodles, kale chips, cacao bliss (similar to coco loco), and seaweed snacks. I finally found some raw goat’s milk, love it and Cici is slurping it up too. And got some young coconuts, drank the water and am eating the raw coconut. There is a product called coconut cream that is recommended but it is very costly. Most of the products mentioned above are expensive, too but I am sick of feeling sick and tired.

http://www.kelpnoodles.com/products_seatangle_noodles.html

http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html

been teasing my roommates about getting chickens (for fresh eggs) and a goat. Will soon write a post about a lady I met in the area who has free range chickens (for eggs), a dog, a cat and an organic garden. After the fiasco with the fence, and other reasons, am not really going to get chickens but I sure would like to find some fresh ones (the lady I met just has enough for her family).  Huge difference in the taste and nutrients between farm fresh free range eggs and storebought.

what I ate Monday:

watermelon

supplements

thai coconut chicken and rice

glass of goat milk

scrambled eggs and ham

coconut water

sesame seed bar

kale chips

seaweed snack

chicken soup with kelp noodles (taste like ramen)

water

what I ate Tuesday:

yogurt with blueberries

2 chicken enchiladas

kale chips

seaweed snack

chicken soup with kelp noodles

lime pop

water

glass of goat milk

3 latkes (potato pancakes)

chicken salad

Wednesday

goat milk with rice krispies-like cereal and blueberries

rice pudding

chicken soup

3 latkes (potato pancakes)

the creamy taste of the goat’s milk is addicting.

COW’S MILK vs. GOAT’S MILK
The winner: Goat’s milk
When Spanish researchers compared cow’s and goat’s milk from animals raised under similar conditions, they found that both have the same amount of essential amino acids needed to repair and build muscle. But goat’s milk contains a larger percentage of omega-3 fats, as well as calcium, phosphorus, magnesium, and conjugated linoleic acid (or CLA). Studies suggest CLA has a number of effects, including lowering cancer risk, improving bone health, and helping reduce body fat.

HEALTHY CHOICE: Use tangy, slightly sweet goat’s milk (found at health-food stores) the same way as cow’s milk-on cereal, in smoothies, and when baking.

http://shine.yahoo.com/getup/battle-superfoods-173500495.html

collecting cookie recipes to make for Cici and I…

• 2 cups creamy peanut butter (I will use cashew butter)
• 2/3 organic whole sugar  (I will use agave)
• 1/2 cup shredded coconut, unsweetened
• 2 eggs
• 2 teaspoon vanilla
• 2 teaspoon baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

3. With your hands, roll the mixture into little balls (they stay together better if you keep them small)and place on a parchment lined baking sheet. You could roll them in additional sugar.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

http://www.freecoconutrecipes.com/index.cfm/2011/10/26/gluten-free-peanut-butter-coconut-cookies

Ingredients
1 (10 ounce can) Pineapple, drained and pureed
1 medium Sweet Potato, cooked and mashed
2 cups Brown Rice Flour
1/2 cup Oats

Directions
1. Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients one at a time, stirring well after each addition.
3. Scoop 1/2 tablespoon sized balls into prepared baking sheet and bake for 10 to 15 minutes. Cool and Refrigerate.
Makes 4 to 5 dozen treats.