Shell's Kitchen

notes on the journey: balance & trust

2011-02-21T07:03:00.000-08:00

So it's been over a decade since i first declared to myself that i wanted to clean up my diet and eat in a way that was best for myself and the planet. At the time, 100% raw seemed to be what i was looking for. It seemed like such a simple decision, and one that made perfect sense.

And i think that essentially, it is simple, very simple and perfect common sense.

However, it can also be a very confusing path to walk. There are now so many people who have been on the path for a while, and so much conflicting information about what is 'the best' way to eat. Of course, we are all unique individuals and we all have different systems....

It was so simple in the beginning....i just ate lots of fruit and vegetables!

Then came the Superfoods.....i had not eaten chocolate in years, but now, chocolate was healthy! and agave (oops).....and spending silly amounts of money on exotic, overpriced superfoods that promised to turn me into a 'superbeing'.....(btw i'm not against the use of superfoods, i do use them, but i just prefer to put more emphasis on fresh, local organic & seasonal)

At times i have become overwhelmed and disillusioned. It's all part of the process.

I have been through a few cleansing processes, juice fasts, studied natural nutrition.....what am i searching for? Am i addicted to change? Sometimes i am acting out of genuine love and care for myself, and sometimes, i feel so uncomfortable in my own skin, i will do anything just to feel better....

It's a process, an experiment.

Ultimately, it's about trusting myself. Trusting my feelings, my intuition, listening to all the information out there, seeing what resonates, putting aside that which doesn't.....

and Peace.....finding peace with myself, which feels like a state of balance & wholeness.....making choices from that place of wholeness....

It's not really all about food. It's all about love.

Do what you love, be kind to yourself and others.

and the rest will follow....

trust x

Food as Medicine: Fermented Vegetables aka Sauerkraut

2011-01-14T06:36:00.000-08:00

I posted an album of pictures of my fermenting experiments recently on facebook. To which my sister commented, 'but why ferment stuff?'......

Good question!.....and here is my reply: "good bacteria baby!! think about it, we live in an age where bacteria are perceived as 'baddies'...everything is sterile, bleached...food is mostly cooked....antibiotics in the water and food (especially dairy)...A healthy immune system depends on having a healthy gut flora. Also if babies are not breastfed they don't benefit from the healthy innoculation of flora from the mother. In traditional cultures, fermentation is practised as a way to preserve food. There are beneficial bacteria everywhere in our environment, culturing them is a really healthy practice....we can all benefit from building the healthy bacteria in our guts...the more healthy stuff we have in there, the less chance the bad ones have of taking hold, it's all about restoring balance!"

I first tried making sauerkraut a few years ago, a couple of years into my experimentation with the raw foods lifestyle. Unfortunately, it all went horribly wrong and my sauerkraut was really not very edible at all! So i was put off from trying again, thinking it was all too complicated without the proper (expensive) crock which i couldn't afford at the time.

It's a shame i didn't have someone back then who could have showed me how very simple the process is, and it's neither time consuming nor complicated.

I attended a workshop last summer with Sandor Katz (aka Sandor Kraut). He has written an excellent book on fermentation, entitled Wild Fermentation. It's on my wish list....:-)

Anyway, i came away from the workshop feeling very inspired, and having a much greater understanding of the importance of including fermented foods in the diet.

In fact, it seemed to me like the missing link in my diet....there's raw food, and then there's fermented raw food....which is really full of living, beneficial microorganisms which are so vital for gut health and robust immunity.

Studies suggest that fermented cabbage may be even more beneficial to health than the raw vegetable, with all that gut friendly lactic acid bacteria, and increased levels of anti-cancer agents such as isothiocyanates. It is also an excellent source of vitamin C and other nutrients.

So here's a simple sauerkraut recipe......basically a step by step guide to fermenting vegetables in a process known as lacto-fermentation. Cabbage is traditionally the main ingredient in Sauerkraut, although many other vegetables such as carrot, beetroot, onion, turnip, cauliflower, ginger and garlic can be added. The more vegetables you add, the wider the variety of beneficial microflora in your finished sauerkraut, as the process uses the microflora that reside on the skins of the vegetables.

Sauerkraut is actually very easy to make, all you need is a cabbage and any other veg you like, some salt, a large bowl, a sharp knife and chopping board, and a 1 litre glass kilner jar.

Ingredients

1 large head of white cabbage

sea salt or Himalayan rock salt to tastes.

Method

1. Save the outer leaves of the cabbage

2. Finely slice or chop the cabbage with a sharp knife or mandolin. Set the heart of the cabbage aside to use later on.

3. Place shredded cabbage into a bowl and sprinkle over salt to taste (try 1 level tsp to begin).

4. Massage the shredded cabbage strongly with your bare hands. The salt helps to pull the juices out of the cabbage, and after a while you will notice that the cabbage is soft and wilted and there will be quite a bit of liquid in the bottom of the bowl. There needs to be enough liquid so that when the cabbage and juices are all packed into a jar, the liquid will cover the surface of the cabbage.

5. Pack the cabbage down firmly into a 1 litre kilner jar, making sure that the juices reach above the level of the cabbage. If there are not enough juices, top up with a little filtered water.

6. Place one of the outer cabbage leaves over the top, making a seal to stop the air touching the vegetables. Place the heart of the cabbage on top of this, so that when the lid is closed, it pushes down on the cabbage leaf, keeping everything nicely submerged :)

7. Set aside somewhere you will not forget about, and leave to ferment. I like to leave mine on a shelf in the kitchen.

8. Generally the sauerkraut starts to be tangy after a few days, and the taste gets stronger as time passes.

9. Taste your sauerkraut daily, and when the sauerkraut has reached a level of fermentation and taste you are happy with, move the jar to the fridge. You will also get the benefit of different varieties of microflora at different stages, as the pH of the sauerkraut changes during the process....

10. Lasts for weeks in the fridge.

This is a foolproof method for making a successful batch of sauerkraut. Trust me :)

The main points to remember are that the salt acts to inhibit putrefying bacteria in the early stages of fermentation until the pH is lowered sufficiently to inhibit them, so make sure that you put enough salt in. I think it may be possible to cut down on the salt if you use a starter culture to get the fermentation process going more quickly. If you are into making kefir, then you can use some whey to innoculate your vegetables and add even more probiotic value to your sauerkraut.

Also, the fermentation process is anaerobic, so you will want to make sure that your vegetables are always submerged in their juices. Rotting or putrefying is an aerobic process, so if you do find that your top layers have gone bad, just scoop them out. The rest of the batch should be unaffected.

Sauerkraut can be eaten like a condiment with meals, or mixed into salads.

I have been amazed at the variations in flavour i have achieved between batches. I love to use some red cabbage or beetroot for a bright pink/purple kraut, and a little ginger and chilli tastes great too. Other tasty additions include dill seeds, herbs, kelp, seaweed (good for adding minerals).

You may notice when you consume sauerkraut regularly, your digestion and elimination as well as immunity improves.....which naturally improves vitality and energy levels. I have personally noticed that my digestion is SO much more efficient, and i rarely get a bloated belly these days even if i eat less than optimal foods.

Enjoy :-)

Kitchen Medicine: Natural Remedies for Cystitis

2010-08-22T12:08:00.000-07:00

I've been in bed this weekend with my second ever experience of cystitis, and having spoken to a few people, it seems that it's not uncommon amongst women...
So i've been doing a bit of research and having treated myself naturally am feeling good after maybe a couple of preliminary days when i could feel something was not right, and 1 day of acute symptoms, which ended in me breaking a sweat in the evening.

Cystitis is a term used to refer to an inflammation of the bladder and/or urinary tract, and it can be the result of infection, irritation, or bruising, or even a combination of these three factors. Looking at my situation holistically, i am aware that there are other factors which have contributed to this episode. I've not been paying enough attention to my body's signals and needs....and my boundaries with food have been blurry recently.

The two most common symptoms of cystitis are that it burns when you pee, and you feel like you want to pee all the time. Not pleasant at all! If the infection progress further into the bladder then lower abdomen and back ache may be experienced. Other symptoms may include nausea and vomiting, a painful burning sensation at the outer end of the urethra, and fever, if there is an infection present.

There are three aims to the treatment of cystitis.
Firstly, you want to flush the infection out of the bladder by drinking lots of fluid, and by encouraging it to move through the body as fast as possible. The worst thing that could happen if you don't follow this step of the treatment protocol, is that the infection will spread further into the body and cause a kidney infection.
Secondly, you want to kill the bugs causing the infection or create an environment they can't live in. And last but not least, you want to stop the pain, by making the urine alkaline (which won't do anything to kill the infection, so don't be tempted to think you're cured just because it stops stinging!)

According to Paul Pitchford, author of Healing with Wholefoods, a bladder infection is an indication of a damp condition in the bladder that has combined with heat (damp-heat in the bladder). Infections thrive in a damp environment which is caused by too many acid-forming foods such as refined sugar, concentrated sweeteners, too much meat, greasy oily foods and too much starch.
Foods which clean out infection are bitter, cooling and/or alkalising foods, so the majority of the diet should be vegetables and foods that remove dampness and heat. Since overeating is also a cause of damp heat, he recommends light nourishment in the form of broths and teas particularly during the acute phase.

Ingredients for broth to remove damp-heat:
aduki beans (very effective against damp heat- pre-soak before adding to broth)
celery, potatoes with skins, winter squash, broccoli, dandelion leaves, parsley (which has a special affinity with the urinary system) and any other veg that is not warming...

You could also make a green juice or smoothie with cucumber, celery, parsley, spinach and dandelion.
Cucumber: Diuretic, alkalising, cools inflammatory conditions, counteracts toxins
Celery: Bitter, cooling, dries damp conditions, promotes sweating
Parsley: Bitter, high in vitamin C, diuretic, special affinity with urinary system, alkalising
Dandelion: diuretic, tonic, stimulates immune system, alkalising
Spinach: alkalising, diuretic

Whether you choose make a broth, smoothie or juice might depend on a variety of factors, such as the weather/season, or simply your intuitive feeling about which would suit you best!

I didn't get round to making any broth, juices or smoothies as i was too groggy, but i did drink litres of Nettle and Dandelion infusion (made separately). A herbal infusion is quite different from a tea. It is a large amount of herb brewed for a long time (at least 4 hours), and much more potent than regular herbal teas. To make a herbal infusion, use 1oz of dried dandelion leaves to about a litre of boiling water. Place the dried leaves in a jar, fill to the brim with boiling water and place a lid on the jar. Leave to infuse for 4-10 hours before straining and drinking. Drink cold or top up with boiling water for a warm drink. If using fresh dandelion leaves, about six dandelion leaves will do for one cup of tea. The leaves should be torn into strips first, before being placed onto the bottom of the cup. Boiling water should then be poured into the cup, and the tea should be left to stand for 5-10 minutes.

pic credit: http://www.susunweed.com/herbal_ezine/june03/herbalmedicine.htm

Cleavers, Cramp bark and Uva Ursi are bitter and cooling herbs that can be made into a cold infusion.
To make 2 cups of a cold infusion, put 3 heaping tablespoons of dried herb to a large tea strainer or muslin pouch. Add water to a pint jar, then suspend the herb in the pouch or infuser in the water. Let sit overnight. squeeze or press the marc (the herb in the infuser or bag) into the tea to strain. Drink and enjoy! source: dandelion revolution

I also recycled (drank) all my urine yesterday. This helped to get the flow of urine going and fasting on urine is an effective way to deal with infection. Urine is the body's own best medicine and iwon't go into details here but if you're interested in finding out more there are a few good books written on the subject. The one i am reading at the moment is called The Golden Fountain by Coen Van Der Kroon.
Or check out this article i found on the internet.

So basically, i treated myself by resting in bed almost all day, drinking litres of herbal infusion, recycling all my pee, and by evening i was breaking a sweat as my body healed itself. These measures pretty much covered all three aspect of a healing protocol for cystitis, ie. flushing out the infection, killing the bugs, and alkalising the urine. I am continuing to drink lots today and have been given a herbal tincture of echinacea, buchu and golden seal which i am taking twice a day.
Antibiotics are frequently prescribed for this type of infection, and whilst there are some situations where antibiotics may be indicated, i also believe that it's really important to support the body's own natural healing capacity so that the infection is not suppressed only to return later as a deeper, more chronic ailment. So being a more pro- than anti-life kind of person, i have been dosing up on probiotics to boost my natural immunity. My preferred brand is Nature's Biotics, and i'm also eating homemade sauerkraut and raw goat milk kefir daily (more on that in subsequent blogs!). That should just about cover it for now and help to prevent a recurrence.

Update: I have been having an interesting journey with this bout of illness. I thought i was clear, and then did too much and found myself having a far worse flare up. So i had to put myself to bed and really REST....and to keep remembering to DRINK.....
All in all, although it has been frustrating having to rest when i am actually really excited about a whole load of things i want to be doing right now, i am feeling so much gratitude for lessons learnt about listening to and trusting my body's own healing wisdom, and giving myself the time and space to heal. I am now motivated to step up my game and achieve greater wellness and balance in my life. In every crisis is the opportunity for empowerment, it's all a matter of perspective! :)

Please feel free to add any other natural remedies or information you know to be effective in the comments section :)

welcome to my new kitchen!

2010-08-12T16:51:00.000-07:00

In the process of writing my last blog post, i realised something: I've Changed.....and so must this blog, to accomodate me as i am now, and give space for my most authentic expression.
I realised that my kitchen is not the Raw Kitchen that is was when i was experimenting regularly with recipes, making cakes, doing the odd but of catering and hence always stocked up with nuts/seeds/superfoods....
It was a fun journey of learning and creating, but it's not where i'm at now. If i want to make fancy recipes now, it's for special occasions and showing off only!
So what is my passion now? Well, i'm still passionate about growing food, although i've not been very settled so haven't had the chance to get a garden going properly. I did lots of planting the 3 months we were in Kenya earlier this year. The weather was perfect, lots of sun AND lots of rain, i absolutely loved eating fresh salad from the garden everyday, watching sunflowers and pumpkins growing at the rate of knots, and having a patch of the happiest sunflower greens and wheatgrass i've ever seen growing outdoors...

I'm back in Brighton now and have a small garden with a little raised bed, lots of containers, and seed trays....i can't begin to tell you how happy i am with this opportunity to tend this small space, plant seeds, and watch everything grow!
I'm mindful of eating with the seasons, connecting to the earth through my food choices and methods of food preparation. I also try to make the most of my food budget and prepare nutritious foods that don't cost a bomb to prepare!
I guess you could say i put more emphasis now on the therapeutic, energetic qualities of the foods and drinks i prepare. I've learnt a thing or two about healing with nutrition along the way, and these are the things i am most passionate about sharing now. The emphasis is on 100% healthy, rather than 100% raw.
So expect to see me rambling about herbal infusions, fermented foods, sprouts, wild foods, green juices, fasting, healing broths, hydrating elixirs, tonic teas and more! I'm sure that there'll be the odd bit of super indulgent naughty but healthy raw cakery in here too.....as long as there are birthdays :P
on that note i will sign off for now, in joyful anticipation of the journey to come :)
Shell x

Who's coming for dinner? I'm inspired!

2010-08-12T11:07:00.000-07:00

I have a kitchen again! Hooray, and it feels like home....
I'm happiest now with simple foods, fruit as it comes, green smoothies, salads....I can't say that i've made anything that exciting yet....i've been experimenting with making sauerkraut and occasionally when i feel the need for something luxurious i make a superfood brownie by throwing an alchemical mixture of ingredients such as cacao powder, maca, lucuma, mesquite, honey, almonds, incan berries, goji berries (all left over from my days of making raw cake when i used to buy these ingredients in bulk) etc. into the food processor.......
To be honest, I think i need a little bit of inspiration to get me back into the swing! And i know that this blog was once a place where raw inspiration could be found. So i've been trawling around the net looking for inspiration and will share a little of what i've found. We all love a bit of gorgeous inspiration, right?

Here's a link to a load of Raw Food Blogs: 50 Best Blogs for Raw Food Recipes and Inspiration

and here's my pick of some current raw inspiration that's getting my juices flowing:

Neeta's Healthy Plate
Neeta's food blog is my current favourite food blog. Actually it's the only one i regularly visit, and it served as a portal for todays exploration, thanks Neeta :)
Neeta's Healthy Plate is visually stunning, has a fab collection of links to inspirational blogs, and the recipes are all designed to be tasty, satisfying and healthy. They are not all raw or vegan, which i like too....so there's a little bit of something for everyone.
Most recently posted, a delicious pic of Mango and Cardamon Ice-Cream....simply made from blended frozen mango, avocado, coconut, sweetener of choice and cardamon....

Golubkha
Wow, just found this blog. Simply Gorgeous. Serene and sumptuous. So much inspiration here, i want to try it all.....
I haven't made raw pizza for a very long time, but the recipe for Fig and Hazelnut pizza looks divine, and i have most of the ingredients!.....:))))

Pizza Crust
1 medium yellow squash or zucchini - roughly chopped
1/2 onion - roughly chopped
6 halves of sun dried tomatoes
1 date - pitted
juice of 1 orange
1/8 cup nama shoyu
3 cups buckwheat - sprouted
2 cups sunflower seeds - sprouted
1 1/2 cup flax seeds - ground

In a food processor, combine the vegetables, date, orange juice and nama shoyu until well mixed. Add the sprouts in batches and blend thoroughly. Lastly, add the with flax seeds and mix until smooth. Spread thickly on Teflex sheets and dehydrate at 115F. After 2 hours, cut into desired crust shapes. Dehydrate for another 12 hours, then remove the crusts from teflex sheets, flip, and dehydrate for another 4 hours or until dry. Keep refrigerated until ready to use in airtight glass containers.

Balsamic Glaze
4 large figs
1-2 dates - pitted
1/4 cup balsamic vinegar

Puree all ingredients in a food processor or high speed blender.

Caramelized Onions
10 large onions - sliced thinly
juice of 2 lemons
1 1/2 cup dates - pitted
6 tablespoons nama shoyu
4 tablespoons olive oil
1/2 cup brown rice vinegar
1/2 cup water, or more for thinning
1 cup hazelnuts

Cover the onions with warm water mixed with the lemon juice for 30 minutes. Rinse well and drain. Combine the rest of ingredients except the hazelnuts in a blender and add to the onions. Let it sit for about 30 minutes, drain the excess liquid, and dehydrate at 115F for 15 hours or until crisp.
In a food processor, pulse the hazelnuts into small pieces. Reserve about 1/4 cup for assembly. Add the onions to the processor and combine well. Add 2 tablespoons of the balsamic glaze and blend to reach a grainy consistency.

Creamy Basil Sauce
1 cup packed fresh basil leaves
juice of 1 orange
1 small avocado
1/4 teaspoon salt
juice of 1/2 lime
pepper to taste
1/3 cup olive oil

In a blender, combine all ingredients except olive oil. Slowly add the oil with the blender still running.

Pizza Assembly
2o small figs
1 bunch watercress
1 cup of sunflower sprouts (optional)
1/4 cup hazelnuts reserved from caramelized onions

Slice the figs and glaze with the balsamic. Dehydrate for 1-2 hours (optional). Spread the basil sauce on the crust, and arrange the watercress leaves, caramelized onions, and glazed figs on top. Sprinkle with sunflower sprouts and ground hazelnuts.

Rawmazing
a vibrant, very inspirational blog with a great recipe index and lots of gorgeous pics to drool over!

Just take a look at this Orange Chocolate Cheesecake!

This recipe looks simple and I have most of the ingredients. Cheesecakes are one of my specialities, but i like to experiment with other peoples recipes too just to keep things fresh and try different ways of doing things. I will need to buy some cashews and would use raw honey instead of agave.....just have to invite some lucky people round for dinner to give me an excuse to make it! Click here to go to the recipe on the Rawmazing website.

Crust:

1 C Almonds*
1/4 C Cacao Powder
3 Dates

Combine all ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. If it doesn’t, add water, 1 T at a time until texture is achieved. Set aside 1/4 C. Press remaining into bottom of 6″ spring form pan. Place in refrigerator.

*I always pre-soak all my almonds and dry them as soon as I get them.

Filling:

3 Oranges (make sure you have very good oranges)
2/3 C Agave
2 1/2 C Cashews (soaked at least 3 hours)
3/4 C Coconut Butter
1/2 t. Sweet Orange Essential Oil (optional as it is not raw but still very healthy)

Grate the zest off of all the oranges. You should have at least 3 T. Be careful to only get the orange part as the pith (the white) is bitter. Squeeze the juice out of all the oranges. You should have about 2/3 C. Place cashews, agave, coconut butter, zest, essential oil, and agave and orange juice in the food processor and process until very smooth. Pour over crust, sprinkle extra crust on top and refrigerate for at least 4 hours before serving.

The Happy Raw Kitchen

OOOh another lovely raw blog with a fab recipe index to explore! Latest posting is about brewing Kombucha, something i used to do years ago until i had scoby's coming out of my ears and couldn't keep up with it any more!! I recently attended a Wild Fermentation workshop in London with Sandor Katz (author of the wonderful book also titled Wild Fermentation), and am happily experimenting with making my own Sauerkraut and Kefir...even a little dabble with some Mead. I was recently told that it's possible to make Kombucha even if you don't have a scoby, just by leaving the green tea with sugar to ferment. I don't know if this is true, perhaps i'll give it a go. In this post, a commercial bottle of Kombucha is used as a starter.

Fermented foods feel like a missing link in my diet, and my body is really loving being gently restored to health with a steady supply of foods rich in lactic acid bacteria and other microorganisms which set themselves up in the gut and live there very happily contributing to good health and well-being.

phew....i think that's enough inspiration to keep me going for a while! Who's coming for dinner then, i think i need some hungry bellies to feed :)))

India 2009

2010-06-27T05:02:00.000-07:00

Ok everyone....(those of you who still pop in here after...ahem...over 2 years!!!) ... i did write a blog at the beginning of this year about last years travels in India, but somehow never finished it. I am feeling a wave of new creative energy and it may just be time to resurrect this blog! Yay!

Jan 2010
It feels as if my whole life has indeed reconfigured and i am writing this from a very different place in terms of my perspective on life and nutrition.

So, to get back into the swing of blogging, i thought i'd share a little about our 3 month journey in India at the beginning of 2009. Here's a summary of how we stayed healthy whilst travelling in India (I was not completely raw by any stretch of the imagination and i love indian cuisine!... but i was certainly mindful of getting as much of my food in it's wholesome raw state as possible!)

The supplies i travelled with from the uk:
Nori Sheets
Small bag of chia seeds
Small bag of spirulina
Sea Spaghetti
Small amount of crystal manna
Lightweight bamboo bowl

Supplies purchased in India:
large metal bowl
knife
chopsticks
bags of raisins and cashew nuts
small bottle of olive oil
black tahini, bee pollen and honey (Goa)
himalayan crystal salt (Amma's ashram)

A small chopping board would have come in very handy aswell! We were travelling very light and the supplies of superfoods were all in small bags not for daily consumption. Chia is such a good travel food because it swells up in water, so a little goes a long way. It also helps with hydration, as it holds water in the body.

In the South (Goa, Kerala and Hampi) fruit was abundant! We had daily fruit juices from our favourite juice bar. I particularly loved putting spirulina into pineapple juice. I bought lots of fruit and made fruit salads, and fruit/ chia seed concotions. Tomatoes, cucumbers and carrots were usually available for making salads, although it was 3 weeks before i found some lettuce and spinach to wrap my nori sheets around!

In the North, greens were amazing and plentiful! Still, it was hard to find a decent salads in restaurants, so I made my own in my makeshift kitchen. Dried seaweeds and crystal manna were nutritious additions and made my raw meals complete. Nuts and dried fruits were also abundant, my favourite find being the giant pine nuts in the shell!

Staying hydrated was really important. We would squeeze a little lemon or lime into bottled water for electrolytes, and to bring it alive :) Wherever green coconuts were available, i was one very happy traveller. If you're really clever and have a little funnel, you can go to a coconut vendor and fill up a litre or 2 litre bottle....that's the water of quite a few coconuts, and it'll keep you going for a day and a night (depending on the ambient temperature, it will go off in the heat).

So, to sum up, if you want to stay healthy whilst travelling in India....keep well hydrated, eat your fruit & veggies, pack some light supplies of superfoods & choose the cooked foods you eat wisely.....so simple :)

pics, from left to right on each row:
row 1: left: chia, banana, cashew and raisin breakfast
right: banana 'sandwich.' Banana, avocado, cashew and raisin in a cucumber shell.
Row 2: left: Chialina: Chia seeds, spirulina, honey and water.
middle: Coconuts and bananas were raw staples in the South
right: Medicinal Garlic from the mountains.
Row 3: left: Vegetables from a street vendor in Hampi
middle: Veggies in Old Manali
right: Filling up our bottles with coconut water in Hampi :)
Row 4: left: Luscious greens in McCleod Ganj
middle: A salad with additions of sea spaghetti and himalayan garlic
right: Sea Spaghetti and crystal manna salad in the mountains!
Row 5: left: I set up my makeshift kitchen wherever we were!
middle: Fresh pine nuts in the shell. Divine!!
right: Amazing fruit stall in Fort Cochin
Row 6: left: We bought young coconuts by the box when we could!
right: Nori Rolls...these were the first salad greens we found, 3 weeks into the trip!

Taking a Break....

2008-12-20T13:55:00.000-08:00

I've been an 'absent blogger' for a while...again....just seems that i haven't yet settled into what i really want to be doing with my life....yet. Because i am not yet committed, things turn up to keep
me spinning cartwheels....technical glitches that leave me computerless, and the ongoing issue of finding a conducive space to work from......
So i've surrendered. Time for a big letting go, making space to reoganise myself, reinvent my work, and recreate my identity. The Rawkitchen.co.uk has gone into hibernation for the winter, and i shall be flying to india early january for 3 months of sun rays and quality time with jem on a beach somewhere.....maybe a trip to the mountains if we fancy some adventure!
Merry Christmas everyone! :)
p.s. still very happily sprouting!

Back on the Biogenics....

2008-10-29T07:26:00.000-07:00

I am so easily inspired by just about every good book i lay my hands/eyes on. At the moment i've been reading the Hippocrates Health Program before snuggling down between woolly blankets and heading to the land of sweet dreams.
So it is that i am inspired to get back into LIVE LIVING foods....i.e. sprouts and greens. I just seem to have slipped with all that recently, i guess i've been focussing more on developing transition recipes (oh yeah, and cakes!).
Sprouting & Indoor Greens growing offers Affordable Supernutrition that is accessible to everyone, no air miles...all you need is seeds/grains, water, a couple of big bowls, a couple of plastic colanders, growing trays, compost, love......
Last night i soaked buckwheat, peas, barley grain and sunflower seeds.
It's all about the Energy of live food...i'm missing the buzz that comes from abundant living greens in my daily juices & salads.....

Finding support when it's a struggle....

2008-10-22T02:20:00.001-07:00

There are so many wonderful benefits to eating our food in it's raw, natural, alive and vibrant state. Yet it can be a struggle sometimes. It takes work...dedication...commitment....and SUPPORT!
Cravings, overeating, swinging between extremes of diet, not getting the results you desire....all so common.
I've been on this high-raw path for over 4 years now and the most important factor for me in sticking with it and integrating the way i eat into my life....has been SUPPORT :)
It's like learning a new language.....how dull to learn a new language without having anyone to speak to, or anywhere to put it into practice in real life!
Seek out fellow raw-fooders, join online forums, go to potlucks, know that you are not alone :)

Then there is the process of learning and understanding that upgrading diet has a knock on effect on all areas of life.....it can be a catalyst for huge life changes.....and sometimes this can be overwhelming. In fact, life may well turn into an emotional rollercoaster ride!....when i stopped using food to suppress my feelings...whoah! all these feelings come to the surface and i'm still having a crazy ride with them.....healing and releasing all the traumas that have been stored within my being since pre-conception....find a sympathetic alternative practitioner to support the healing process....get involved in your healing....never stop learning.....

To get a better understanding of the social and emotional aspects of eating and dietary transition, i HIGHLY RECOMMEND this humorous and enlightening talk by Dr. Rosalind Gruben-Graham. It is available as a series of videos on youtube:

Social and Emotional aspects of eating pt. 1
Social and Emotional aspects of eating pt. 2
Social and Emotional aspects of eating pt. 3
Social and Emotional aspects of eating pt. 4
Social and Emotional aspects of eating pt. 5

Enjoy.....it's a great talk!

.....and sometimes when we are struggling in a big way, unable to release the weight...the heaviness of body.mind.soul that makes moving forward so difficult.....what we really need is a CATALYST! I have just come across the new Body Enlightenment Sytem which is a 30 day program designed to give you the boost that you need to release weight, and start moving forwards in your life with more joy.

The ever sparkling Raw Divas teamed up with Angela Stokes to bring this program to as wide an audience as possible with the heartfelt intention of bringing vibrant good health and wellbeing to the masses. It's a masterpiece. Check it out here, it could be just what you are looking for! :)

in love, joy, and support for all of us on this journey x

manna-festing cakes! plus outrageous recipe & pics

2008-10-20T11:05:00.000-07:00

I have a lot of recipes which are works in progress. I rarely follow recipes exactly, even when i have written them down and try to replicate them i find myself 'playing around' with quantities and ingredients.......raw ingredients can be so variable in texture, flavour etc. that following a recipe exactly will never produce exactly the same result twice. And i LOVE that!
I DID write this recipe down and it worked a treat. I'm going to try it out again tomorrow, it was fun playing around with the different layers. So here it is:

Manna's Chocolate Orange

Crust (I think this may have come originally from a Vanessa Sherwood recipe):
1/2 Cup Brazil Nuts
1/2 Cup dried coconut
1T cacao powder
2T agave
1T cacao nibs
a pinch of salt
a squeeze of orange juice

Process all ingredients in a food processor until finely broken down and sticking together. press into the bottom of a 7" springform cake pan.

Cream:
1 1/2 Cups soaked white nuts/ seeds (I used half raw cashews and half white sesame seeds)
1 Cup Orange Juice
1 teaspoon orange zest
1/4 Cup cacao butter
1/4 Cup Coconut butter
1/4-1/2 Cup agave
1T lecithin (I am playing around with Lecithin at the moment to see if i can make creams with less fat....if you don't want to use lecithin it will probably work just as well without)

Blend all the above ingredients in a high speed blender until smooth.
Divide the mixture evenly between three bowls.
In the first bowl, add more orange zest and blend again. This is layer 1. Save a little of layer one to make swirls on top of layer 3.
Layer 2: Add 1/4 Cup goji berries and 1/4 Cup goji berries and blend.
Layer 3: Add 1/4 Cup cacao powder, a pinch of cayenne and 2 drops of organic orange essential oil.

Spread layer 1 onto the base. Return to the fridge to set before spreding the next layer on. Same procedure for layers 2 & 3. Play with marbling, swirling, & other creative rearrangements of the layers.....

Cake Delivery :) This one consisted of layers of almond lucuma biscuit, orange vanilla cream, blackberry jelly, mango vanilla custard with a mango glaze......and white raspberries for decoration. It's the closest i've come to making raw trifle. I've been wondering how to make a raw trifle for ages now.....and with the discovery of agar-agar i'm nearly there!

Cakes @ Manna

Manna-festing reality

All Manna of delicious raw goodies in the counter.....nori wraps, pizza, burgers, salads, dips.....

A Gingerbread Man experiment. I used the ginger-pecan crust from the pear&pecan pie recipe. I forgot to take a pic of the finished items. They look so cute with currant eyes and buttons!

simple beet root soup :)

2008-10-13T12:26:00.000-07:00

i do love the simplicity of cleansing. Tomorrow is just juice up until 2pm and water only after that. I have been plotting & planning the Halloween @ Manna menu....rainbows of colours, exciting textures, and a symphony of fresh herbal notes....mmm If i'm not making exciting things, i'm dreaming them up ;)

well, my lunch today was Beetroot soup. I'm really getting the hang of raw soups.....it's taken me years to 'get it'......the simpler the better!!

Beetroot Soup Recipe:

the juice of 3 big carrots and a yellow pepper

1 medium beetroot, peeled

squeeze of lemon

about 1/2 a small avocado

a big handful of baby spinach

2 or 3 medium tomatoes

a small piece of chilli pepper

Blend til smooth

Again, no need for salt or oil, this is perfect as it is!

In Joy :)

Simple Breakfast~ Apple-chia porridge

2008-10-13T03:01:00.000-07:00

Simple is in!
This quick and easy breakfast consisted of about 6 tiny apples picked at the weekend, 2 tablespoons chia seeds soaked in water, a squeeze of lemon and a small piece of fresh ginger ~ blended til smooth.

'Yoga Soup'

2008-10-12T11:39:00.001-07:00

Simplest Yummiest Soup recipe

The juice of 3 carrots
1 medium sweet potato
1 large avocado
a squeeze of lemon

I overheard my yoga teacher Liz telling someone what she put in her lunchtime soup today....and just had to try it when i got home. It's yum! What i love most is that there is no oil or salt, yet it's creamy and satisfying. I added a pinch of cayenne and chinese 5 spice too......a sprinkle of chopped fresh herbs would have been nice too....
I love trying out other peoples recipes. I find it so inspiring to see what other people are making. Lots of my recipes are adaptations on recipes i have found on the internet or recipe books, or pot lucks. We have so much to learn from each other! I have an idea to hold recipe-swap workshop where everyone shares their favourite recipes.......

Food of love

2008-10-11T06:00:00.000-07:00

This is what i made for last nights raw pot luck dinner at Manna:

***
Earth & Sea Salad (very very delicious.....adapted from a recipe by Woody Harrelson)

2 cups sea spaghetti

1C shredded red cabbage

1/2 cup finely chopped leek

1 clove garlic, finely minced

2 tablespoons minced ginger

1 cup sliced shiitake mushrooms (marinated in a little tamari & oil)

1/3 cup chopped coriander

2 tablespoons good olive oil, sesame oil or flax oil (or a combined blend)

2 tablespoons tamari

1 lemon, juiced

1-1/2 tablespoons agave syrup or raw honey or alternatively: 1/4 cup fresh orange juice

1 cup grated carrot

1/2 cup grated beetroot

1/2 cup grated kohlrabi

1/4 cup pumpkin seeds

pinch sundried sea salt

***

Soak the seaweed in 3 cups of fresh water until soft (at least 20 mins). Drain off the soak water. Add a little salt to the shredded cabbage and 'massage' to wilt and soften the cabbage. Mix chopped leek, minced garlic and ginger, sliced mushrooms, parsley, coriander, oil, tamari, lemon and sweetener into the sea spaghetti. Toss together with shredded carrot, cabbage, kohlrabi, shredded beet, pumpkin seeds, and a pinch of sundried sea salt. Allow to marinate for at least 15 minutes for flavors to marry.

***
We are having the most glorious Indian Summer weather! The last three days i've spent so much time outdoors, walking, foraging, exploring my surrounding area. On thursday we spent the day out at Chailey with Kaya & kids, we found loads of late blackberries and made the most incredible raw blackberry pie. The base was pecan/pistoachio, then a layer of blackberries/honey/lemon juice/banana set with agar, and a macadamia/coconut/honey/lemon cream on top....decorated with whole blackberries and chamomile flowers.

Agar is an ingredient i've just discovered....although not raw because you have to dissolve it in boiling water, it's a great way to set cakes without using lots of coconut butter. The heart shaped cake pictured above was also set using agar (the top fruity layer).

***

Base:

Macadamias

Buckwheat

Orange Zest

Agave

Cream:

Cacao Butter

Sesame seeds

Cashews

Agave

Vanilla

lemon juice

Fruity Layer:

Frozen raspberries

Banana

Mango

Agave

Agar-agar

***

I have a bounty of freshly picked wild food in the kitchen...perfect timing for my liver cleanse pt. 2......apple & chickweed juice for the rest of the weekend for me :)

love, warmth & yumminess

2008-10-07T02:56:00.000-07:00

Thankyou so much to everyone who made it to the workshop this weekend. It was a really great day! A lot of thought went into the creation of this day.....and then it was all over so quickly!! Lara & I spent the day before shopping for the freshest, local, seasonal produce we could find, and getting the booklets printed up (talk about last minute!). Infinity foods stock fresh local produce, & Barcombe nurseries has an outdoor stall nearby in the Laines on Saturdays so we found pears, apples, pumpkins, leeks, carrots, kale, parsnips and beetroots fresh from the earth :)

The recipes we demonstrated were:

Carrot & Coriander soup

Marinated Mushrooms

Gingered Pumpkin Quiche with walnut crumble topping

Kale & Avocado Salad

Curried Coleslaw
Parsnip-Cumin seed Rice

Sensational Spinach & Almond curry

Pear and Pecan pie (on a ginger pecan crust)

Squash-fruit'n'nut spiced bread

Cinnamon Siced Apple pie

Vanilla cashew/sesame cream

Chai Elixir tea

Chai Hemp Milk

By the end of the day we were all full of yummy food and love :) Kaya's beautiful children (2,5 & 8) were present for most of the day, and it felt like a big happy family just hanging out and having fun around the kitchen table.

Lara is leaving for Lanzarote on thursday to spend the winter building a home and planting veggies. I will miss her loads. I LOVE you Lara!!!!! :) And as for me.....I will continue to make cakes for Manna as long as i am in the creative flow....and on Halloween I will be creating a 3 course special dinner (also @ Manna). I have tentative plans to spend the winter (3 months or so) in India....leaving early January. Lots of decisions to make. I love the community here in Brighton, but the free spirit in me is yearning for sunshine, freedom and nature (& mangos!!). So we will see......

be well, warm & nourished

lovelvoelovexxx

just cakes....

2008-10-02T06:33:00.000-07:00

Some of the cakes I've been making for Manna Cafe (Sorry about the layout of this post...every time i try to publish, blogger squashes all the photos together and puts them in the wrong places!!!!):

Pear & Pecan Pie
This is one of my favourite inventions for ages. It's one of the recipes we'll be demo-ing at the workshop this weekend, and will be available exclusively to member of The Raw Kitchen mailing list (email shell(at)therawkitchen.co.uk if you want in :)

***

Incan Sunset

So pretty! This is a cheesecake with Incan Berries, Orange & Lemon in a cashew/white sesame cream. The sunset colours were made with beetroot and carrot juice!

Sarah matches the cake!

***

Andreas adds a scoop of Booja Booja ginger cashew ice-cream to perfectly complement the cakes....

Pumpkin Cheezecake & Mango Cardamon Cheezecake

on the counter @ Manna

***

Chocolate Abundance

This cake contained the equivalent of 20 bars of chocolate!!!

***

Mango Cardamon Cheezecake

***

Polka Dots, Chocolate & Gojis

musings on being Seasonally Raw

2008-09-23T04:03:00.000-07:00

Why eat seasonally? Eating seasonally means enjoying the ripest, freshest food at the height of it’s natural harvest time. Seasonal foods taste much better, and are more nutritious. As the natural world fluctuates with seasonal changes, so our nutrient and energy requirements also fluctuate through the seasons. Eating local, seasonal foods attunes us to the energy of the particular climate and season of the place we are living in.

If we choose a high-raw lifestyle we need to pay particular attention to the kinds of foods we are eating and the way we choose to prepare them in order to maintain climatic and digestive balance throughout the year, especially during the cooler months. Why?
Well, it's easy to follow a high-raw lifestyle in Spring and Summer when Raw Vegan Foods (seasonal fruit/vegetables/wild foods) are abundant.

But what about Autumn & Winter?

I ask myself 'Why do people eat more cooked foods in winter?' What do we get from cooking our food? And can we achieve that same quality using methods of food preparation that preserve the enzymatic and nutritional integrity of our food? Where does nourishment come from? If we are not preparing our foods with fire in the traditional way, how can we use and generate the element of fire to keep our inner warmth glowing throughout the cooler months?
If we are choosing to maintain a high raw lifestyle during the autumn and winter months, then we need to pay particular attention to the raw foods we choose if we want the experience to be enjoyable! I don’t believe in struggling through and feeling deprived just so that we can fulfil the ideal of ‘being raw.’

Why is it an ‘ideal?’
Choosing to maintain a raw lifestyle is a personal choice. If it feels good, then go for it, and if it doesn’t, then don’t! Most of us choosing to transition towards a high (or all) raw lifestyle have experienced how eating this way liberates so much energy and latent potential with our beings that there really is no turning back.

So being ‘raw’ in autumn and winter requires an intelligent, considered & creative approach! The more i delve into this subject, the more i realise how deep one can go. There are no 'right or wrong' answers here. I am not against cooking food. I would not turn down a plate of baked winter vegetables or a steaming bowl of slow-cooked vegetable soup. In fact, it is likely that during the winter i will include cooked veggies with one meal daily. But i am curious, i want to understand how to align myself with the energy of autumn and winter whilst maintaining a mostly seasonal, local, living foods approach to nutrition.

I have been brainstorming ideas for recipes using pumpkins, apples, pears, warming spices such as cinnamon, ginger & nutmeg, kale, carrots, garlic, etc. So i expect we'll be demo-ing creative versions of old favourites such as apple pie/ pumpkin soup etc. for the winter warmers workshop next Sunday. If you can't make it to the workshop, I'll be blogging some of the recipes afterwards.

& in the kitchen the dehydrator has been humming non-stop and the sweet scent of cinnamon fills the air in preparation for the Festival of Life in London this Saturday. I'll be there with a few yummy things.....probably granola and brownies. Come and say hello :) and have a nibble!

raw food good mood!! :)

2008-09-21T13:34:00.000-07:00

I'm loving the challenge of this new workshop. To be honest, winter is the hardest time of the year for me in general, and particularly when it comes to sticking to the raw lifestyle i know and love the rest of the year. I have been doing some soul searching.....asking myself questions such as
'is it necessary to stay raw in winter?'
'what is the best diet for me in winter?'
'do i want to stay raw/ high raw this winter?'
'if i am going to include more cooked food, what cooked food will i include? What cooked foods will i avoid?
Whilst asking myself these questions, and reflecting on my experience of previous winters on raw/ high-raw/ semi-raw, I had a revelation.
In the one winter when i stayed pretty much 100% raw, i really felt the best out of all my winters since starting out on my raw food journey. Raw Food= Good Mood!
Yet there has only been one winter out of four when i really stuck to high raw consistently. So then i got to thinking about why it is so difficult to stay raw in winter. I remember how difficult it was, particularly the first couple of winters, trying to stay healthy while all around me people were indulging in all kinds of festive treats laden with sugar, wheat and dairy........I'm grateful for the experience tho', because it led me to experiment endlessly in the kitchen, and i've come up with many a delicious dish that i feel good about eating, and doesn't bring me down from my raw food good mood! :)
You see, i started eating Raw Foods exclusively in the autumn of 2004 for spiritual reasons, which really means i felt attracted to the raw food path so that i could feel closer to nature and the divinity in all things....which is another way of saying that i wanted to feel alive, that my life had meaning and purpose, that i was connected to the web of life that courses through all things.......
Yes I am passionate in the pursuit of health, well-being, healing & spiritual connection, &&& I also believe that food can be fun, delicious, and comforting, if that's what makes you feel good!!
So for the next couple of weeks it is my challenge to create recipes that fulfil that need for comfort, taste & fun. Recipes that 'hit the spot'.....the 'spot' that becomes harder to reach with the usual raw fare as winter draws nearer!!
I'd love to open this up for discussion. Tell me of your experiences with raw/high-raw/semi-raw in winter. We have so much to learn from each other!
With love & warmth, Shell xxx

p.s. to everyone waiting for the amazing cracker recipe: it will be in your inbox in the next couple of days :)

New Workshop!! Warming up to Raw Foods :)

2008-09-15T12:04:00.000-07:00

As the days become shorter and temperatures begin to drop, some of us find it less easy to maintain a raw foods lifestyle, even though we would prefer to. Our 'usual' raw favourites feel less appealing and nothing seems to 'hit the spot'. This one-day workshop explores creative ways to incorporate living foods into a healthy and balanced diet that will sustain and nourish you through this time of seasonal transition. Inspired by the vibrancy of locally available produce and their knowledge of the energetics of foods we will show you how to prepare deeply nourishing foods that are not only hearty in flavor but warming and comforting too.

You'll:

discover options for hearty & healthy live breakfasts perfect for chilly mornings

learn how to whizz up warming and satisfying live soups

learn methods for transforming seasonal roots and greens into easily digestible, filling and comforting winter salads.

gain the confidence to make your own versions of comforting autumnal desserts such as Cinnamon Spiced Apple Pie and Pear and Pecan tart.

learn to balance the elements & flavours that make a perfect curry sauce, and gain the confidence to use warming spices with flair and creativity

explore ways to 'warm up' foods without destroying their nutritional and enzymatic integrity.

learn the subtle alchemical art of making Elixir Teas and Chai Milks.

Early birds pay £50....come & play!

www.therawkitchen.co.uk

Random Delicious Post!

2008-09-07T13:54:00.000-07:00

Hello Everybody! :) A bit of a random post. Lots of delicious happenings over here & i wanted to share a bit of it with YOU!
I recently made a wedding cake for 90 people. It was a chocolate cake, with a gooey chocolate layer in the middle, covered in a white chocolate & macadamia marzipan and squidgey sweet blueberries. A BIG project....3 tiers and over 7kg of cake.....!!!

The most recent Bright'n'Raw Potluck was held at Manna last Thursday. This was the busiest & best pot luck ever..looks like we need a bigger venue already!! I took a bowl of cucumber noodles in black olive sesame cream laced with homegrown purslane shoots and homegrown tomatoes.

Amazing crackers!! I have hit on a winner recipe, it doesn't matter how many i make, they seem to disappear at lightning speed round here.....If you email me (shell(at)therawkitchen.co.uk) to sign up for The Raw Kitchen mailouts, I will send you the recipe :)

Look out for goodies from The Raw Kitchen @ Manna. Last week it was Carrot cake and Spicy Ginger cookies.....

Linus, from The Raw Chocolate Company, not only makes the worlds BEST 'snappable' raw chocolate bars, but he's a whizz at raw ice-cream too. Pictured here: Choccy Doo, Spirulina Mint Choc Chip, and Mint Choc Crunch......

New Pizza Recipe!! I made this up for an extra special Girly Potluck a couple of weeks ago. Recipe coming in a following post, cuz i'm tired and sleepy now. It's basically spinach, mushroom, walnut pizza with sage cheese, draped in delicate red onion rings and sprinkled with zappy fresh chilli hits. Utterly delicious, and tomato free too! :)

Taste the love! Shine your light! Byeeeeee :)

Oh, and don't forget to spread the word about our next workshop, Raw Creativity, on Saturday 20th September @ Manna. Anyone who signs up and mentions this blog will get a free goodie pack on the day!

& & I have just started blogging about the Liver Cleansing journey i am on....find updates @ http://www.shellsrawblog.blogspot.com/

Join us for our next Workshop: September 20th: With Shell & Lara

2008-09-03T10:14:00.000-07:00

Raw Foods : The Basic Skills Part 1 : Raw Creativity

Prepare to be inspired! We are looking forward to demonstrating how quick and easy is it to make all our favourite dishes, using basic raw ingredients (fruit/ veggies/ nuts/ seeds/ some superfoods) and basic kitchen equipment (blender/food processor/peeler): no cooking involved! All recipes will be raw, vegan, dairy, wheat, gluten and sugar free :)

Best Ever Hummus/ Creamy Vegetable Curry/ Courgetti Pesto/ Very Berry Cheesecake/ Apple Pie/ Macaroons/ Gorgeous Goji Fudge....and more!

Once you have learned the basics, you can let your raw creativity loose and enjoy a nutrient dense, tasty, sustaining and varied raw/ high raw lifestyle every day!

As well as demonstrating our favourite recipes, we will talk about our own journeys and combined experience with the raw foods lifestyle over 8 years.

Arrive hungry, we will eat everything we make :)

At only £67, this workshop is excellent value and hopefully easily affordable and accessible to everyone. If you would love to come, but cannot manage this price please get in touch, and we will see what we can arrange. Places are limited; to secure yours now by credit/debit card, click on the 'Buy Now' button in the right-hand margin of this blog.

Brighton is the place to be!

2008-08-26T05:33:00.000-07:00

Our friends Warren & Andreas have just opened Manna, a new Live/ Powerfood cafe on Coombe road. They are open from 8.30 -18.30 mon-sat. This is so exciting! Warren & Andreas are passionate about providing the best quality everything....juices (freshly pressed by top of the range Angel juicers), Gematria activated water, organic smoothies, kombucha & herbal teas, live food deli, sumptuous healthy cakes, raw chocolate, superfoods.....see their website for more details.

Lara & I will be holding our Raw Creativity: Level 1 Workshop at Manna on the 20th September. This will be a day full of learning, insights, and delicious live food cuisine to sample. We're back from Space of Love festival inspired and ready to share top tips and tricks to making all our favourite foods. See http://www.therawkitchen.co.uk/ for more info. Hope to see you there :)

Space of Love 2008

2008-08-23T05:41:00.000-07:00

The Raw Kitchen @ Space of Love festival 2008

Fridge full of freshly picked organic greens from Hankham Organics

The joy of multiple machinery! 10 cheezecakes in 1 afternoon :)

Delicious breakfasts: Buckwheaties/ Sprouted sunflower & pumpkin seeds/ Coconut chips/ Mixed Vine Fruit with Hemp Milk & Strawberries &/or banana mmmmmm

Andreas receives a new day with open arms and open heart

Funky Raw*Space of Love*Menu Specials

Friday Supper

Sunburgers+the works- tasty burgers, sun-dried tomato relish, mustard sauce, caramelised onion, on live-seed bread with salad

Cheeze-to-please cake

Saturday Lunch

Saucy Sandwiches with avocado/ ketchup & frills, Pesto Stuffed mushrooms, Spaghetti Emeralda

Mango Tart with coconut macadamia crunch

Saturday Supper

Pizza Pizzaz, salad & trimmings

Chocafrolic- Banana caramel biskit & choklot soz

Sunday Lunch

Gingered Parsnip Nori Rolls

Carrot Cake

Sunday Supper

Courgetti & sauces with neatballs

Apple Pie and Vanilla Ice-cream

everything served with love...all nuts and seeds used are true raw and soaked or soaked and dehydrated- Some hummus contains tamari- otherwise all savouries and most cakes are totally raw.

Lara & Shell Demo Hummus & Chocolate Cake

What a team!

We totally rawked! Thankyou so much to all the fantastic kitchen helpers ~Janet, Sue, Chris, Zoe, Debz, Shiva, Amy, Matty, Alex, Joe....we were a great team and the food was delish!

Extra specially HUGE thanks to Linus~ for all your hard work and for keeping everything running smoothly~ lovelovelove & Sue ~ you were the glue that kept us all together~ you 2 were the true bodhisattvas of the festival :)

a few sweet things.....

cheezecake, chocafrolic, carrot cake, choc truffles, kulfi kubes

and last but not least....thankyou cozmic green boyz (Chris, Guy & Ade) for bringing me green juice when i most needed it, and for just being..well...supa cozmic & sparkly!!

Space of Love

2008-07-28T10:45:00.000-07:00

Hello!
This is my favourite time of the year. The days are warm and lazy, my greenfingers are kept happy & busy planting seeds and tending the garden, and my favourite event of the year, the Funky Raw festival, this year called the Space of Love Gathering (same festy, different location, crew and a few new surprises!) is only a few weeks away.
This year I am organising the festival kitchen and cafe, so i've been planning menus and concocting recipes specially for the occasion. I really want to go for the green and living vibe, so there'll be plenty of living greens (sunflower, pea, alfalfa) as well as our famous sumptuous pizza, & divine raw sweets and desserts. Is this blog post going to be an exercise in seeing how many words i can think of to describe the deliciousness of life!? I can't help it, i really am so excited to have this opportunity to do what i love best (create beautiful, heartfelt food to feed beautiful friends (old&new)....
So, are you going to come and join us in creating a Space of Love for celebration, connection & healing? Have you bought your tickets yet? i can't wait to see you all! With love and smiles, Shell xxxxxxx

Creamy 'n' Yummy :)

2008-06-27T09:01:00.000-07:00

I haven't posted here since FEBRUARY! How did that happen...????
Soooo, to cut a long and wordy story short, here are some pictures of some of the more memorable moments in the kitchen these past months....

Cake Crafting with Jolita
We had a great time experimenting with making different creams and layers....it's all about cream and layers for me at the moment! (and Jolita has a particular fondness for smooth, creamy cakes, so that is what she wanted to learn about)
The main ingredients we used for the creams were almonds (soaked/peeled & dehydrated), sesame seeds (white & brown), pine nuts, cacao butter, coconut butter, orange juice, lemon juice, agave, vanilla. What, no cashews, i hear you say......hmm, whilst it is true that cashews make a particularly smooth and creamy cream, they just don't feel quite right.....it's a tricky one. Some people have no adverse effects from them, others find them hard on the digestion. Gabriel Cousens lists them as a food to avoid, and most cashews you can buy are not really raw at all (and i'm not even sure about the ones that say they are raw). So whilst i do occasionally use raw cashews, on this occasion we decided to stretch our creative muscles and look for alternatives. We did use a few soaked cashews in the chocolate cream topping but that was it!

The base layer was made using macadamia nuts, buckwheaties, almonds (soaked/dehydrated), orange zest, mulberries, coconut butter. It's really biscuity!

After pressing in the biscuit base layers, we poured the different cream layers into plastic tubs lined with clingfilm and left them to firm up for a while in the freezer (or fridge, depending how long you want to wait!). This was a really good method of making mini cakes, or (HUGE) individual portions.

The creams we made:

Strawberry/Almond

Vanilla

Blueberry/coconut

Rich Chocolate

In between the layers chunks of fresh strawberries cut the richness of the creams and add delicious, juicy lightness. They look so pretty too!

Whilst we played, we wrote down all the recipes in The Book, which happens to have disappeared mysteriously during the big move...hopefully it will turn up soon. However, even without recipes it's fun to play. We didn't work from recipes, and ended up making totally sensational cakes. The more fun you have creating, the more love goes into the food, the more fun you get to have eating your creations....mmmmmmmmm it's a win-win situation methinks :)

more yummy layers of cream/ berries/ cakey-biscuit-ness

Cream, Butter, Flour, Sugar......

When i tell people that i make Raw Cakes, i am often met with curiosity and surprise. 'How do you make a Raw Cake?' What makes a Raw Cake different from a Cooked one? So the biggest difference is that a cooked cake is cooked (and usually laden with refined sugar, gluten, and dairy products), and a raw one is not (cooked or laden with the aformentioned nasties)! Anyone can figure that out! So then people wonder how do you make a cake without cooking it.......since traditionally, cakes are made with butter, flour, eggs and sugar. Well......there are substitutes for these ingredients, and when i analyse the way i make cakes, i realise that my use and choice of ingredients closely mirrors the 'cooked' approach. There are many Raw Recipes out there based on dried fruit and nuts, and whilst they are undeniably delicious, this is a difficult combination to digest, and the consistency of the cake is nowhere near the lightness of a cooked cake.

So i've been playing around with raw ingredients for a few years now, and i've finally come up with a recipe and method for making cake that very closely resembles cooked cake in both taste and texture!

It's been a labour of love, and i'm not quite ready to share the recipe with the world, but if you love creating and playing with different ingredients, then i encourage you to play.....

what would you substitute for the traditional cake ingredients?

Making Chocolate Truffles

Recipe: Creamy Parsley & Parsnip Mash

Blend the following in a high powered blender until creamy and smooth:

2C Chopped Parsnip

1/2C Carrot

2 sticks celery

1/8C Olive Oil

1 clove Garlic

squeeze of orange and lemon juice

Finely chop a handful of parsley and stir in at the end.

Enjoy! This mash is light, yet creamy and comforting. Great food for kids too.

Bye for now, hopefully i won't leave it 4 months to post again!!

Coco Co-operation, Crunchy Cookies, Chapatis, Curry, Cabbage, Creativity!

2008-02-17T02:04:00.000-08:00

Opening coconuts is not generally the easiest task in the world! I learnt a good way to open the mature brown ones.....you hold the coconut loosely in the palm of one hand, and with the back of a strong knife, deliver sharp blows to it's central axis. Keep turning the coconut, and keep tapping (whacking!) until the shell cracks.
This coconut was extremely cooperative! The shell came off in two large pieces leaving the inner part of the coconut intact! Getting the flesh out of the shell can be tricky....prising the flesh from the shell using the point of a knife is a job that takes a lil bit of patience ;)....but not this time!

So i've been experimenting some more with cookies. The last batch were soft and chewy, this time i wanted a crunchy cookie. I made two recipes, both using coconut and almond as the base.
*
crunchy cookie no. 1: 1C Coconut, 1C soaked almonds, 1 apple, juice of 1 orange, 1 vanilla pod.
crunchy cookie no. 2: 1C Coconut, 1C soaked almonds, 1/2C Squash, 1/2c Coconut water, 1T Xylitol, 1/2T Cinnamon.
*
The method is the same for both. Process ingredients to give a chunky mixture, put onto dehyrator sheet in spoonfuls, flatten & make into any shape at all :)
*
Dehydrate until crunchy! (12-20hrs?)

*
On to the next experiment.....
Indian Flavours....
I had in mind that i wanted to create something based on the concept of the samosa; traditionally a deep fried triangle of pastry filled with curried vegetables. The recipe for the 'pastry' evolved from a dahl recipe by John Fielder that i found in The Complete Book of Raw Food. I didn't like the recipe as dahl, so added ground flax seeds and made into pastry dough.....the result was really delicious and the flavours very authentically Indian.
*
Samosa Pastry:
Process 2C Squash, 1C chopped Coconut, 1.5C chopped Tomatoes, 1 stick Celery, 1 handful shredded Curry Leaves, Spices (1t curry powder, 3t cumin, 1/4t cumin) & 1t salt until free of lumps. Add 1.5C ground flax and stir into veggie mix to make a dough.

Spread the dough onto a dehydrator sheet, about 3mm thick. Make a large square, score lines into the dough to make 4 smaller squares. Dehydrate for a few hours, then flip the squares removing the teflex sheet. Do not overdehydrate the dough! It needs to be slightly soft so that it can be wrapped around the curried vegetables.

Curried Vegetables

Blend until smooth:

1C Almond

1C Coconut

Lemon juice

Garlic

Ginger

Spices (curry powder, cumin, turmeric)

approx 1C Water

salt

Stir into curry sauce:

1C Chopped Cauliflower

1C Peas
1C Diced Red Pepper

Although i wrapped the curried veggies in the dough and then dehydrated them more, i wouldn't do this again, i would just wrap and serve. I would also like to try some smaller samosas....the ones i made were a meal in themselves, but they are traditionally 'biting' snacks.

I also used the pastry dough from the samosas to make chapatis....

All in all a successful (and fun!) experiment!

After the last cabbage post, i was inspired to make coleslaw (with a twist):

Creamy Thai Sea-Slaw

Shredded hispi cabbage (i just love hispis, they are so sweet, crispy & juicy)

Shredded red cabbage

Grated carrot

Soaked sea spaghetti & hijiki seaweed

in a Creamy sauce:

1/2 mango

1 avocado

water

lime juice

chilli ginger

coriander

served in a cabbage leaf cup with strips of mango and coriander leaves on the top. Yum.

And last but not least, a thousand Thank-yous! to Neeta for honoring me with the Creative Blogger Award. I am filled with gratitude and shall be passing the love on soon.

With much love,

Shell

HOMEGROWN REVOLUTION - Radical Change Taking Root

2008-02-09T02:08:00.001-08:00

so inspiring!

Raw recipes kids love :) (big kids too!)

2008-02-07T06:17:00.000-08:00

Milk + Cookies (& a clementine or 2)

'Milk'

(this was actually more of a smoothie)
almond+hemp milk

banana

lucuma

vanilla bean

> Blend 'til smooth

Sweet Vanilla 'Cookies'

Keiko ti has been making cookies recently and i was inspired to do some experimenting of my own. I used coconut pulp which was left over from making coconut cream. These cookies are very more-ish and have a lovely texture. I did not write down the exact recipe but this is roughly what i threw into the mix (plus a whole lot of love!). As Keiko ti says: 'with raw recipes its easy to add and omit things, change it around according to what you have in stock, and still have it turn out and taste great. You will know by tasting the dough before you dehydrate..if its hard to stop eating it .. it'll turn out great. Dehydrating can intensify flavours, but doesn't change them a lot.' (hope you don't mind me posting that here x)

1C Coconut pulp

Soaked almonds (handful)

dates (handful)

3 apples

juice of 1 orange

1 vanilla bean

coupla tablespoons honey or agave

2T flax meal

>blend 'til smooth like pnacake batter (maybe slightly thicker). Place in spoonfuls onto dehydrator sheet, flattening each cookie with the back of the spoon. I dehydrated these overnight.

Ice Cream! Always a winner :)

Banana slushy:

frozen bananas

soaked almonds

vanilla pod

>Blend in the Vitamix and you're good to go! yummmm

Blueberry soft-serve:

frozen banana

frozen mango

frozen blueberries

> Blend in Vitamix until all chunks have disappeared :)

p.s. If you don't have a Vitamix, you can make ice-cream by passing through chunks of frozen fruit through a masticating juicer with the blank plate on.

Recipe: Spicy Carrot & Parsley Mousse

2008-02-07T05:04:00.000-08:00

I was making a dip to have with flax crackers...nothing fancy at all....just carrots, almonds, herbs, spices in the blender....

Raw Gourmet is all about presentation. You can turn a simple dip into a fancy starter just by presenting it in a different way:

Spicy Carrot Mousse with a Creamy Parsley Sauce (serves 4)

~Carrot mousse~

2C chopped carrot

1/4C olive oil

large handful soaked almonds

3-4 Sun-dried tomato halves

1/3C chopped parsley

0.5-1t kelp powder

0.5-1t cumin powder

small clove garlic

juice of half a small lemon and half a lime

small piece of red chilli

water (add a little at a time-not so much that mousse will not hold it's shape)

Blend all ingredients except parsley in high speed blender. The quantities for spices are approxiamate. Start with a small amount, and add more if you need to, until seasoned to your taste. Stir in chopped parsley at the end. I used a cup measure as a mould to shape the mousse before putting it on a plate. If you add more water, this makes a lovely dip.

~Parsley sauce~

1/2C chopped parsley

1/2C olive oil

water (add a little at a time until you get the right consistency- thick and creamy but pourable)

squeeze of lemon

small piece of apple (to counteract acidity of lemon: optional)

pinch of salt

blend together until creamy. Drizzle around plate to decorate.

Garnishes: Red chilli/Fresh parsley/Tomato & Onion Flax Crackers by The Raw Kitchen

Raw Gourmet at it's simplest!

Enjoy :)

LoVe Veggies!

2008-02-06T03:42:00.000-08:00

My inspiration this week: Farmers Market Bounty

Featuring the biggest Kohlrabi i've ever seen, darling onion squash, parsley, winter purslane a.k.a claytonia or miners lettuce, lamb's lettuce, red cabbage, hispi cabbage

I'll come back to this post with recipes....now what am i going to do with that Kohlrabi....hmmm

p.s. i have started posting on my other blog now x

Hands up if you like cabbage....

2008-01-29T06:48:00.000-08:00

Yes, my hand is up, but it wouldn't have been before last weekend.....let me explain...

Cabbage.....not my favourite vegetable by any means. I go through phases with it, but somehow it never manages to keep my attention for too long. It's too pungent in juices, too tough and fibrous in salad. Iused to love it as a child, boiled 'til it was soft and topped with a knob of melty butter.

*I think i've just rediscovered my love of cabbage*

Here's what happened:
i shredded 1/2 head of sweet, cripsy, Hispi Cabbage.
Then made a sauce with a few tablespoons seed butter/tahini, juice of a lime and/or lemon, water, lemongrass, garlic, ginger and chilli, salt and a little agave or honey (optional).
.....poured sauce on cabbage + squidged the cabbage and sauce together well.
Then i spread the mixture onto a dehydrator tray (with teflex sheet) and left it until cabbage was softened and flavours have intensified (4-6hrs) ......this created a beautiful smell that wafted through the house....

Served on a leaf,
with parsnip rice (grated parsnip-nothing added)
a wedge of lime
and dollop of creamy sauce bursting with Thai flavours (blended soaked sesame seeds, sundried tomato, sesame/ coconut oil, garlic, lemon, ginger, lemongrass, coriander)

it was cabbagey perfection!

[We also had a big bowl of greens and a cucumber salad made with peeled + diced cuke mixed with shredded thai basil leaves (not pictured) ]

Garnishes: Fresh coriander herb, slivers of almond, black sesame, red chilli, wedge of lime
p.s. the pic didn't turn out great....doesn't really do justice to how good this meal was!

Here's the cabbage before it went in the dehydrator:

Just in case you're interested ;)

x

natures WILD kitchen...

2008-01-27T11:34:00.000-08:00

Today i am posting about local superfoods! They are real heroes in my eyes. Seasonal, fresh, alive + packed full of nutritional goodness and minerals.

I am talking about weeds of course!

*
It was a beautiful day today so we headed up to the allotments for some fresh air and sunshine.

I came back with a carrier bag full of goosegrass, cleavers, dandelion, a few nettle tops, and plantain.

There is something about foraging....it's a meditation. Attention is gently focused on the plants you are searching for, movements are slow, graceful, centred. And then CONNECTION! Sacred earth connection.

Wowsers, i made the most incredible pint of green juice today (all of the aforementioned weeds plus purple sage, tomatoes, celery and a little chilli+lime)......and as the emerald drops infused into my cells they awakened a crystalline memory......ah yes, WILD food (for wild energy!).....SEASONAL food (connects you with the elements and your immediate environment/ synchronises inner and outer space)......FREE (as nature intended)......it is the ultimate tonic!!

There was a time last year when most of my greens were coming from my foraging & gardening trips up on the hill. I hardly needed to buy greens at all, there was such an abundance available wild, or in exchange for volunteering (check out http://www.thefoodproject.org.uk/) and on top of that i grow sunflower + buckwheat greens at home.

*
But winter is not the easiest time to find wild food, and the sunflower greens i grow have been struggling.......so i've been depending on supermarket greens lately. Well, today felt like a gift. It seems that there are early signs of spring all around, and there was certainly no shortage of thriving edible weeds up at the allotments......and *SUNSHINE*! Thankyou thankyou :)

The trick is to keep your eyes open, be interested in any plants you see, look up anything unusual in books or online (i learnt a lot from Funky Rob: www.rawrob.com), do some searches on google. Even in the middle of cities there can be rich foraging available if you know where to look - cemeteries are generally left pretty wild in places (but be careful of roadsides and areas that may be polluted).

Good luck!

pics:

top left: abundant chickweed takes over a polytunnel

top right: cleavers, a great lymphatic tonic (also known as goosegrass/sticky willy)

Low Glycemic treats!

2008-01-26T04:50:00.000-08:00

soak..............................sprout............................dehydrate

as easy as 1,2,3.......

Buckwheat is a thistle plant that produces fragrant flowers, followed by these little lovelies....buckwheat groats. They are high in protein, fibre, B vitamins, lots of potassium, some iron, calcium, manganese + phosphorus. Sprouting buckwheat increases it's protein, B vitamin and fibre content. Sprouts also contain the active enzymes which help digestion and assimilation.

This makes buckwheat a perfect food for breakfast or snacks!

One of our favourite ways of using buckwheat is to make buckwheaties:

1. Soak buckwheat in a bowl with plenty of water for 1-4 hrs. When soaked, they produce a thick, mucilaginous slime. This is normal!

2. Rinse the buckwheat groats throughly to wash off the slime. Leave to drain in a colander placed over a large bowl.

3. Rinse the sprouts thoroughly once or twice a day.

4. Sprouting time varies according to the ambient temperature. It takes on average 2-4 days for the tails to grow a few cm. Tails should not be too much longer than the groats, as the flavour begins to change.

5. Spread the buckwheat sprouts onto dehydrator trays . There is no need to use the teflex sheets, and sprouts can be piled in thick layers if necessary (up to 1-2cm)
6. Dehydrate at 115 Degrees C for 12-18hrs.

7. Store in an airtight container.

It's well worth making a big batch of these so you always have some to hand to use as breakfast cereal, making up a quick trail mix, or grinding up for use in raw cookies or pie bases.

*
One of my favourite low-glycemic breakfasts consists of the following:

Vanilla Hemp (or Almond) Milk (Blend 1.5C water with 0.5C soaked hemp seeds + 1 vanilla pod, and strain)

A couple of handfuls of buckwheaties

A couple of handfuls of goji berries and blueberries

A tablespoon of Lucuma and/or Mesquite powder

A sprinkling of Maca and a pinch of Suma

all swirled together in a bowl......

This is a tasty low-GI trail mix for nibbling through the day as i sit at the computer doing assignments....or blogging :)

Yacon Root

Soaked and dehydrated almonds

Goji Berries

Mulberries

Cacao Nibs

Buckwheaties (not pictured)
~

The following shops in Brighton stock superfoods:

Infinity Foods (North Road)-Gojis, Maca, Cacao, Pollen (dried)

Sunny Foods (Beaconsfield Parade)- Gojis, Maca, Cacao, Pollen (dried)

Organic Shamanic (the Open Market)-Cacao, Maca, Suma, Yacon, Gojis, Pollen etc.

The Guarana Bar (Sydney Street)- Cacao, Gojis, Maca, frozen pollen

The low GI approach (emphasis on greens, veggies, seeds, nuts), with some superfoods added, is highly mineralising, can enable deep healing to take place, as well as being suitable for those with blood sugar or candida issues. A low sugar diet needn't be boring! It can be fun, delicious & energising too! I promise ;)

enjoy :)

Inspiration

2008-01-21T04:45:00.000-08:00

Where do you get your inspiration from? I have to say, a whole lot of my inspiration to be and stay RAW (Radiant and Whole) has come via the www.... thank goddess for modern technology! One day when we've all perfected telepathy, remembered who we are, and are living harmoniously with the earth and each other, we won't need to spend countless hours in cyberspace connecting with like minds and finding inspiration to create the life of our dreams. For now, I am honoured to be able to celebrate and give thanks for the inspiration, support + connections i have found here in cyberspace over the past year, by nominating 5 fellow bloggers for the 'Inspirational Blogger Award' (I was awarded an 'Inspirational Blogger Award' a while back (October, eeek) by the lovely Gela Stokes....thankyou honey-bee! :)

“For those bloggers who inspire others through their words and actions. With a positive attitude, and an uplifting spirit these bloggers make the blogosphere a better place, and encourage others to do the same. This award is for bloggers who rise up to set an example but continue to reach out and support others.”

Soooo...finally, i am passing the love on to 5 other Inspiring Bloggers...They are all unique and amazing in their own ways.....most of all....these blogs are full of LOVE & light + LiFe! There is nothing more inspiring than that!!

1. Keiko Cacao Ti~ Rawket Scientist Extraordinaire. Keiko Ti you are a wonderful example of Raw and Radiant living. Thank-you for generously sharing incredible images, uplifting & inspiring quotes, yummy recipes for a super-life...... all round high vibe food for thought! It's a blog that makes me think, and feel...and then some!

2. Queen B~ Rawmama. Queen B, you deserve this 100% Thankyou for sharing your raw journey with so much honesty and integrity. Your blog is so real, it radiates love & warmth & compassion, i love stopping by and basking in it's warm and cosy glow x

3. Neeta~ Integral Dynamic Healing. Neeta is juice feasting and sharing the inevitable ups and downs, growth, and learning on her healing journey in a deeply juicy and intelligent way!! I only 'met' Neeta in the blogosphere recently, but wow, what can i say? I am blown away by the depth and quality of writing in this blog.

4. Shawna~ Shawna in the Raw. Shawna tells it as it is! Shawna's Raw energy and enthusiasm for Life! is so infectious it practically jumps off the screen!

5. Terilynn~ Inspiration: Life . I literally just found this blog....I'm hooked already, it's a fun, real, honest, well written, entertaining account of one busy mama's juice feasting life. + The Daily Raw Cafe....with recipes and yummy raw food galore.

There are just so many fab and inspiring people to meet out there in cyberspace.....do i have to stop here?? There are plenty more links to inspiring blogs in the sidebar....and these newly found (by me) links to bloggers transforming their lives and themselves thru juice feasting are inspiring beyond belief:

Courtney, Santi, Melissa, Doug, Loriel, Carrie, Kelly, Jack+Jill, Neens, Kalequeen, Ben

Phew, that's it for now!

Love+Thanks!
xx

(Lakshmi pic from Rawmama: Live and Uncooked)

Sunday....running, rainbows & Frederick mouse

2008-01-20T08:42:00.000-08:00

This will be my last post on this blog in this format. This blog will become The Raw Kitchen (or The Healthy Raw Kitchen) for food/recipe related entries, and i have started another blog elsewhere for all other aspects of my raw (personal) life (http://www.shellsrawblog.blogspot.com/)

At this moment, i am at peace with my food.....low glycemic Phase 1.5......so i am having small amounts of goji berries, mesquite, blueberries, buckwheat cereal, sprouted quinoa.

Phase I is HARDCORE!! Too extreme for me right now. But this I can do quite happily. Breakfast today was hemp milk + buckwheat cereal with a little lucuma, maca, a handful of blueberries and a handful of goji berries.

Followed by...... a run in Preston Park. It was sooo good to get my heart pumping and circulation flowing! Yay for big green parks and shiny new running shoes! SO, having worked up a big appetite, it was time to whizz up a big plate of colours, textures & all round yumminess. It may not be sunny or bright out, but making sure to eat a good variety of colours is a great way to get all the colours of the rainbow into our beings at this time of the year! :)

Colours are nutrients too! I think all the colours but blue & orange are represented on this plate (but i did have some blueberries for breakfast ;)

white: marinated shaved fennel/ pine nuts

red: cherry tomatoes

yellow: yellow courgette noodles

green: marinated broccoli & fennel/ herby spinach pesto sauce

purple: radish sprouts

It's true that hunger is the best spice, but even so, YUM!

Recipe for:

Spinach + Herb Pesto Sauce:

1C pine nuts (soaked)

2.5C greens (I used 1C spinach, 1C parsley and 1/2C coriander)

1/3C olive oil

juice of 1 lemon

small pinch salt

This post reminds me of one of my favourite stories. It's a children's book called Frederick (by Leo Lionni) about a mouse (called Frederick). When winter is coming, all the mice begin to gather corn and nuts and wheat and straw.....all except Frederick. The other mice wonder why Frederick does not work like they do.

Fredericks answer: 'I do work, i gather sun rays for the cold dark winter days. I am gathering words for the winter days are long and many, and we'll run out of things to say.'

Winter comes and the mice are happy in the beginning, there is plenty to eat, and they entertain themselves with stories of follish foxes and silly cats. But eventually they run out of food, it is cold, and noone feels like chatting.

But then they remember what Frederick had said about words and sunrays.

'What about your supplies, Frederick?' they ask.....

'Close your eyes'

'now i send you the rays of the sun.....do you feel their golden glow?'

as Frederick speaks of the sun the little mice begin to feel warmer......was it Fredericks voice, was it magic?

.and then he tells them of the blue periwinkles, and the red poppies in the yellow wheat, and the green leaves of the berry bush...and they all saw the colours as clearly as if they had been painted in their minds.

And then....the words.....Fredericks poem....

such a sweet story...

such a wise little mouse!

Wishing you love + Rainbows to light up grey winter days

shell x

Saturday....eating out a la Phase I

2008-01-20T08:05:00.000-08:00

Thankyou Suki....for the reassurance that the urge to hibernate and the need for plenty of sleep is totally normal for this time of the year.
It's a reminder to myself too, that there is not always a driect cause and effect relationship between what i eat and the way i feel.
So i've been thinking......... When i first went raw, i had a small baby keeping me busy, and had lost touch with my other practices like yoga and meditation. Transitioning to Raw & Living foods became my spiritual practice. I didn't have much time or space in my life to be consistently getting on the yoga mat, but eating is something we do every day. It's an area that is easy to work with, without too much extra effort. Eating live food is instant connection with the divine.....And the results are amazing....
But it's not always about food......
What i needed on Friday was a good nights sleep, so i slept 12 hours and the next day the world seemed like a different place.
Jem + i went to see Bee-Movie in town, followed by a late lunch at Terre a Terre with his daddy...who will soon be jetting off to India for a couple of months to teach yoga at a retreat centre in Goa.
We do love Terre a Terre....it's a bit pricey but since we hardly ever eat out it was nice to treat ourselves. The staff are friendly, we are always well looked after, and i think they are used to people asking for Raw meals (i kept hearing snippets of conversation about juice fasting + superfoods from a couple at a neighbouring table!). In fact, if you book in advance they will prepare a special raw menu for you.

Busy little fingers were kept occupied with Wikki Stiks....simply ingenious!

I asked for a big raw salad (no cheese, no tofu, no roasted seeds)....but i forgot to ask for no fruit or mushrooms....so i had to pick them (apples and mushies) out....

It was HUGE....but not particularly exciting. Not many greens (and they were overseasoned), not many exciting flavours (which is a shame because that is what makes terre a terre so special usually). Just a huge pile of julienned veggies and beansprouts. I wouldn't pay £12 again for that.

It's about time for a good Living Foods Restaurant in Brighton i think!!!

turning point?

2008-01-18T09:05:00.000-08:00

i'm feeling pretty lousy on no fruit! I think i look terrible, dark circles under my eyes, no energy. I've had a couple of late nights which i haven't recovered well from (i am not normally affected this much).
Even though i've been getting plenty of greens in, and juicy non-sweet fruit like cucumbers, i crave the refreshing juiciness of an orange.
(i just ate an orange.....)
This is not meant to be a way to torture myself......so if it doesn't start feeling ok in a couple of days then i'll go to phase 1.5 at 2 weeks (monday.....)
Have a lovely weekend :)
x

untitled

2008-01-16T05:58:00.000-08:00

wading through sticky darkness
it's muddy
i can't see
anything
at all
it's cold
dark
.....it's all fading out.....

you held out your hand
you knew i could do it alone
but you wanted to help me
find my way back home

i took your hand
i could hardly bear to look at your light
it was so bright

you guided me gently
stayed close to my side

i love you, i said
i love you more than i love me

impossible, you said
for i am you
and you are me

i am your light
i will always be here
i am your best friend,
your guardian angel
some might say i am your higher self

next time the darkness looms
don't be afraid to call on me
for i love you no matter what
you are never alone

come on,
it's time to go home

wobbles

2008-01-13T15:47:00.000-08:00

Today i wobbled.
This morning, i wanted to eat a juicy clementine. And then fought with myself a little about not listening to my body and being rigid and controlling......
This evening, i made some frozen banana/blueberry/raspberry ice-cream for Jem, and it looked DELICIOUS!
Those little moments really had me wondering WHY i am doing this! I am beginning to feel nostalgic about fruit, and it hasn't even been a week....
ha! and yesterday i wasn't bothered at all......how quickly things can change!
i am all about listening to my body usually, but this experiment is about seeing what longer-term shift at a biochemical level might take place.......
i am trying to find savoury treats that are totally satisfying....and doing well....but still.....
Is this what Gabriel is talking about when he says in RGLFC 'another cause of food cravings is the fact that fungus loves sugar and will subtly push you to eat sweets to survive?'
??????????

6 days in, checking in....

2008-01-12T13:25:00.001-08:00

6 days into this green adventure and I've had one-sided head cold symptoms for a couple of days. Just one streaming eye and congested pressure points on the right side of my head/face.
Just a bit of housecleaning, methinks! I always feel fantabulous after one of these 'clearing' episodes. It's a shame so many people reach for medication to suppress symptoms as soon as they feel them coming on, they are missing out on the chance to allow their body.mind.soul to cleanse, clear and lighten up!

I have been eating/ drinking:
Hemp milk chai elixir
Sesame & sunflower seed hummus spread on various veggies (peppers/hispi cabbage/cucumber wedges)
Big salads full of peppers, tomatoes, cukes, courgettes, parsley, spinach, lettuce, avocado etc.
Spinach & tomato quiche (my current favourite 'treat' food!- that quiche crust recipe i posted earlier is to LIVE for....i have made it 3 times since!)
At least a pint of green juice a day (sometimes just plain celery or cucumber with ginger & lemon, sometimes the full works....)
warm water with fresh lemon, ginger & cayenne
urine
Cacao nibs with coconut chips (Ok so coconut chips are not Phase I....but i like them :)

I'm definitely getting through more veggies than usual....and needing to stock up more often than usual....
I want to start eating more seaweed- for the iodine & minerals (i do sprinkle seagreens on my salads when i remember).
I am very surprised to find that i am not missing fruit at all.

So that's me, green & happy 6 days in.

x

what does it take?

2008-01-12T06:06:00.000-08:00

I just wanted to post these pics of some animal friends i spent time with over the holidays....
Aren't they gorgeous?
....when i was a child i preferred the company of animals to humans much of the time....my love of animals was responsible for my decision to become vegetarian, but more than that, it actually took seeing + experiencing (close up and in real time) that cow fluttering beautiful eyelashes in the sunshine one minute, and dead & lifeless the next (at my grandfathers farm in Kenya).... before i made the connections that actually changed my consciousness around food choices.

And did you know, 100g spinach +50g parsley juice yields more Iron than 300g beef and more Calcium than 300g milk!
Juicing builds blood & feed tissues. Green juice in particular builds blood, carries oxygen to the tissues and irrigates the system removing stagnation. What's more, veg juice establishes an alkaline environment where nutrients can actually be used by the body.

What does it take for a person to get the message?
A mixture of experience, understanding, and information methinks.
There is a part of us that can feel experientially and/or intuitively whether something is good for us (or not).....but sometimes until we also understand this intellectually it is not enough to cause significant change/ evolution. And sometimes it's the other way around. We can know the science and theory but not have a fully embodied understanding.....

This year feels like the year when more people will start making the connections between the quality of their lives, their health, and the way they choose to nourish themselves (on all levels).
It's happening, for sure.
Last night there was a program on prime time TV all about raw food (Health food Junkies featuring Suki Zoe & other rawfooders). That felt pretty significant.

We are what we eat....we are what we eat.....we are what we eat.....
the choice is ours
Living Foods
or Dead Foods?

A juicy life?

Hmm
All this talk has put me in the mood for.......juicing up some greeeeens,
Cheers!
to your radiant health :)

more bits about me + my raw journey

2008-01-10T05:51:00.000-08:00

I recently joined the online community at Give It To Me Raw. It's a very bouncy, fun, supportive place to connect with yummy raw friends all over the planet! :)

I just filled in the 'about me' section on there and thought i'd post it here too.....since i don't think i've ever really given away too much information about myself here:

I was born and brought up in Kenya. There was always ripe, tropical fruit in the fruit bowl and salad with every meal.......but also the usual meat.dairy.wheat. etc. I became vegetarian at 16 and have always loved to cook . Healthy cooking was my thing. I remember making icecream out of frozen bananas and tahini, and crazy green sauces out of blended seeds and herbs long before i had even heard of raw food.

My first inkling to be '100% raw' happened during the Summer of 1999. I met and spent time with friends of David Wolfe in Glastonbury, and got my hands on a copy of 'The Sunfood Diet'. I think that initial phase lasted almost a year, but i didn't have any good information or support available (i was travelling a lot). Then about 3.5 years ago i found a copy of Gabriel Cousens' 'Conscious Eating' at a car boot fair for £3. I was reinspired, and took it as a sign from the universe to start back on my Raw journey! Although i didn't know anyone else who was raw, i decided to go for it. Shazzie's journals were very inspiring back then, as were some online forums i joined, it was just the support i needed to stay on track.

Now i live in Brighton with my 5yr son surrounded by a blossoming, supportive community of Raw friends. We meet for Raw Pot Lucks once a month (let me know if you want to be on the list for mail outs) and are planning to organise a Raw Festival somewhere beautiful this Summer.

On this journey, I feel like i am discovering more of who i really am. Eating raw is not simply about changing diet and having more energy. What we then DO with that energy is so important! This Raw Energy can be channelled in so many positive ways, and directed towards deeply healing the parts of us that have become fragmented or disconnected from the bigger picture (including all sorts of stuff inherited from our ancestors). The journey to wholeness takes a lot of courage, it's not always easy.......i am not 100% raw 100% of the time.......but percentages don't really mean that much. What is more important is to be as close to 100% healthy as possible. So eating 'less than optimal' food with a glad heart and happy mind counts as healthy to me! :) Yeah, i really believe that the WAY we eat is just as (if not more) important than WHAT we eat. (+ so many other nutrients like fresh air, sunshine, touch etc. ....make up the WHOLE spectrum for achieving vibrant well being)

Oh, & i just love that mother nature provides us with food that is so beautiful, delicious, + amazingly perfect in every way. I am so grateful! I love to play with food, & create art with it. It's all the same to me - life.food.nature.art

My dream is to live in harmony with nature in a loving community......growing food, supporting each other, learning together, healing & evolving........I am a student of Natural Nutrition.....my body.mind.soul is a test-tube. .....I am constantly experimenting, keeping an open mind, listening & learning. There really are no absolutes, it's just a flowing dance, a dynamic interplaying of ever shifting elements. The more i let go of my analytical mind, the happier i am (except when exams and assignments loom! haha). I plan to write or co-write some educational booklets about juicing & cleansing. And maybe an arty book full of beautiful photography and mouth-juicy recipes. I'm full of ideas.....now coming into a time where i'm asking the universe for assistance in manifesting my bright ideas in this physical reality! And also realising how ideas are not MINE.....we are all plugged into the collective mind and so much of what floats through my mind is part of something much larger than myself.Isn't life crazy!......(in the nicest possible way :)

Astrological info:
Star sign: Gemini
Chinese sign: Earth Horse
Mayan Glyph: Red Crystal Earth

Why Phase I, Why Now?

2008-01-10T02:47:00.000-08:00

hmmm, a few people have been asking me why i am doing this. And I'm glad that they ask! :)

The idea with the Phase I diet is that it is a very low glycemic diet with a high level of anti-mycosis effect. Gabriel Cousens refers to it as 'turning off the composting switch' (he goes into quite a lot of detail and background science in Rainbow Green Live Food Cuisine). Anyone can benefit from this, whether they have a chronic degenerative disease or not. Gabriel's observation is that 'people who follow this diet have the highest energy, clarity of mind, endorphins and neurotransmitter production, and optimal joy for life.' I've spoken with a few people who have been on Phase I, and so far, the verdict is that it's great short term, but difficult to sustain (due to weight loss & energy loss).

I have been asked if i think there is anything wrong with fruit (for me).
I don't think so. I love fruit! Fruit is delicious and beautiful and perfect! But most of the fruit available in supermarkets is hybridised and out of season, especially at this time of the year. Also, fruit and fat is not a good combination.....and i do need fats in winter......so it's gotta be one or the other if the bugs are going to be given their marching orders!!
I like to eat seasonally as much of the time as i can, so now is a good time for me to experiment with this way of eating, as there is not much good local fruit around. (but oh boy was it ever hard to walk past the persimmons the other day!)

My observation over the last couple of days is that i am much less likely to overeat if i am not eating sweet fruit/sweets. So i could be onto something here, in terms of getting my overeating tendencies under control, and bringing to light the underlying emotional issues connected to the overeating.
Also, i saw my acupuncturist a couple of days ago. She asked me to please start taking Floradix as i have deficient blood (which also explains some recent depression i've been breathing through- the blood 'houses the spirit').....so I need to start 'building up.' Since fruit is primarily cooling and cleansing, putting more emphasis on dark leafy greens and veggies will help with that. I am going to take her advice and start with the Floradix. No, it's not Phase I compatible but it's only a capful a day......and i don't want to be too rigid.....

4 days in and i'm feeling a bit sneezy and snuffly. I am in good spirits though, and feeling more motivated and energised than i have done for a while. My digestion has also improved.
I've been drinking lots of hemp milk chai elixir with cinammon and some maca. I'd forgotten how complete hemp milk makes me feel. I really feel much less hungry in general......which could also just be attributed to where i am in my cycle i suppose....
It's a bit like this.....when i am passing through the kitchen, it's really easy to grab a piece of fruit and eat it. But now that i'm choosing to have non-sweet fruit instead (cukes, peppers, courgettes) i don't just snack like that in the same way. I recognise that i am not actually hungry!

So far so good!

Be well :)
Breathe Deep
& Smile!
x

New Moon Resolution

2008-01-07T03:57:00.000-08:00

Hello world :)

I am not one for making New Year resolutions....i mean, i have goals and affirmations that i try to work on whenever i can, every day is a New Day, a fresh start, right?

However, i do feel that there is some special energy around this time of the year that is particularly conducive for pulling one's socks up & getting one's act together.

So i want to jump in and make the most of this wave of energy.

It's New Moon in Capricorn tomorrow. According to my We'moon 2008 diary, moon in Capricorn "whets our ambition and tests our sense of humor. It loans us extra ability to organize, build, manifest ideals, manage our world; but we have to let others manage themselves. It's time for clear short term goals, to feel the joy of accomplishment. Tend to foundations, ancient history, roots of trees"

I really want to try a Phase 1 diet for 3 months. Beginning with the New Moon.

There, i said it. I've wanted to try this for the last three years, but never managed to go longer than a couple of days. It's far more challenging to me to live without fruit than it is to fast on juices. But winter seems like a good time to let go of my attachment to fruit for a while. And i need a challenge. It keeps me on my toes. & now that i've posted it here....i have extra accountability!

If Shawna can do it, so can i!! :)

I will come back and post more details about phase 1 soon.

Love to ya!

Pesto Pie & Elixir Chai

2008-01-03T07:49:00.000-08:00

It's 2008!

For the first post of the year i'd like to wish you all the happiness, abundance, sweetness, light, joy, friendships, love, growth, learning, excitement, adventure....etc. ;) that your heart desires!

My last dinner of 2007 was a cherry tomato and pesto pie (with a big fresh zesty green salad):

The crust was inpired by Elaina Love's quiche crust recipe:
2 C peeled & diced courgette

1 C soaked almonds

1/3C olive oil

1/2t salt

1.5-2C flax meal

generous grating of nutmeg

This was dehydrated for about 8hrs, but could possibly have done with a bit longer.

then there was a tomato sauce layer (sundried tomatoes, basil, tomatoes, olive oil), & a creamy

pesto layer (pine nuts, lemon juice, white miso, basil, black pepper)

'Twas very yummy, and i have another crust in the dehydrator as i type! I am thinking creamy spinach and olive filling this time......

I am developing a deep love and reverence for Chai Elixir tea! (thanks to Suki for passing on the recipe ;).

What do i put in mine?

A big handful of Pau D'Arco

a smaller handful of Cat's Claw

the contents of 2 wild Rooibos tea bags

a Cinammon stick

a small handful of cardamon pods

a sprinkling of cloves and black pepper

slices of fresh ginger

pieces of ashwagadha root, dandelion root & licorice root

de-seeded vanilla pod

water

This is slowly brought to a simmer and heated gently for at least 10 minutes. When the batch runs low i just top up with more water (the same ingredients with some minimal topping up can last for days).

Then i make some hemp &/or almond milk and blend up with grated nutmeg, ground ginger, vanilla seeds, maca & carob powder (sometimes) & the warm strained tea. (or make the milk using warm tea instead of water). For sweetness, add some honey, or goji berry soak water. Oh, and cayenne, of course!

Check out this video on youtube for more information (Daniel Vitalis Super Tonic Elixir Secrets Part 1).

The dandelion root was harvested by my very own hands in September up at the allotments.

The roots were dug up, washed, cut into pieces and dehydrated gently until dry. Dandelion root is a bitter tonic herb which has a strong action on the liver.

Blissings to you! x

simple festive food

2007-12-27T15:20:00.000-08:00

Some of the raw food i made this Christmas:

Red & Green Festive salad
(cavalo nero,baby plum tomatoes,sun-dried tomatoes,red onion,avocado,thyme,rosemary,sage,lemon,himalayan crystal salt)

&
a heavenly bowl of fruity-yum
(persimmons, blueberries, mango, fresh grated coconut, lemon juice)

(amongst other things)
nice and simple :)

time

2007-12-27T14:02:00.000-08:00

to reflect.....
to gather in all the fragments of a year
gone by in a flurry of smiles and colour
feeling the pulsing heartstrings
where once there were solid walls
now open doors and bridges
still not knowing where i am going
dancing in the moment
flowing
seeking reconnection
simple truth

so be it!

beyond words
beyond meaning
a world so real
it feels like dreaming
my being so open
i laugh with all of existence
with all my heart

x

notes on Yoga

2007-12-20T03:55:00.000-08:00

Exploring
the Space between outbreath and inbreath
Deep emptiness from which pure action comes
Knowledge inhibits pure action
The body loves breath, but not knowledge
The body reveals itself through following the breath
Give away the body's weight fully at the end of the exhalation
The belly is soft and empty
infinite quiet and emptiness
just big, empty mind
pure action
listening
quietly

Love, Light, Apples & Spice

2007-12-12T08:39:00.000-08:00

so it's not so bad, life without my favourite toys. In fact, it's lovely. We are borrowing a Vitamix from the Raw Chocolate Factory (thankyou thankyou :)), and the light is never that good for taking food pics at the moment anyway...

The weekend was filled with adventure....we drove up to London to spend the night at Alexandra Palace with the Indian Hugging Saint Amma. It was my first Amma hug, and though receiving Ammas darshan (a hug) was a pretty trippy experience, the hugs and love going around between friends was as (if not more) beautiful and heart-opening. What a woman though! She is doing an amazing service to (wo)mankind and is an amazing example of unconditional love.

I got really tired during the night and tried to sleep, but the lights were so bright and the floor so hard! (real indian experience!). Somewhere in the early hours i was woken by an incredible chant...Guy told me it was 1008 names of God. There was no way i could sleep through such a powerful chant. Tired as i was, i got up and stood glued to the stage until it was over. The general consensus was that we felt cleansed afterwards...everything blasted away by the intensity of focus and devotion....plus the sound was full on and hypnotic. In the morning the energy started to get really high and ecstatic. My bouncy energy returned and i had an amazing dance. I whirled sufi style and didn't fall over (never done that so fast before!) and loved the energy of all the dancing and moving beings joined in one consciousness.

guy & i @ ali pali (pic by fleassy) On the was back to Brighton we had various errands to run and got lost in London....in the rain...tired....& sooo hungry. I had some fruit and leaves with me, but really needed something heavier to ground me. So i had some gluten free cake from caffe Nero (i haven't eaten sugar for a year!)....and you know what, i really enjoyed that piece of cake....butter, sugar, eggs and all. If there had been raw apple pie available, i would have had that, but the universe provided cake, and i loved it! (ooh am i being totally blasphemous!?)

It was nice to be able to be gentle with myself about that, there was a time it would have really bothered me....i would have manifested feeling sick from it (i felt no ill effects) and given myself a hard time. It's all part of the process, i guess...

Lara has been making the most amazing apple pie lately. It is such a complete food and so satisfying at this time of year. It's comforting without being heavy, sweet without sending you on a sugar high, and just totally nourishing on all levels!

We haven't worked out the recipe, but it goes something like this:

base: buckwheaties, lucuma, mesquite, dark carob, coconut butter

filling: apples, dried apricot, cinnamon, ginger

cream (optional): macadamias, sesame seeds, honey, vanilla, water
& lashings of love essence, of course, that goes in everything!

I start craving stodge when the temperature outside drops, so i'm finding lighter alternatives to the heavy cooked food i used to fill myself up with (bread/grains etc.)

In the morning i blend about 3-4 apples, 1 orange and 2-3 Tbs of soaked flax and that makes an amazing fruity porridge that has a very similar texture to semolina (not sure if i've ever actually had semolina, but i imagine that semolina would be like that!). I usually put a few handfuls of baby spinach or sunflower greens in there aswell, and a sprinkling of bee pollen. I've been learning that flax needs to be eaten with protein to enable the body to utilise the oils in the flax....so flax is always accompanied by bee pollen now, in my world.

Also, flax is just totally amazing, and really necessary in the colder months when we are not getting much sunlight. When your body is hydrated and able to utilise the fatty acids in the flax, your cells are literally 'enlightened'.....they produce their own little clouds of photon (electron) energy...which then attracts the sun energy to your body.

This is what Gabriel Cousens has to say about Joanna Budwigs research:

"She has concluded that not only do electron rich foods act as high powered electron donors, but electron rich foods act as solar resonance fields in the body to attract, store, and conduct the sun's energy in our bodies.......photons of sunlight are attracted by electron clouds found in our lipids. The more light we absorb into our system, the more health restoring and anti-aging energy we bring into our human organism. A strong solar resonance field promotes the evolution of humanity to reach our full potential as human 'sun beings'. Light supports evolution, and a lack of photons in our bodies hinders it"

Another yummy raw porridge for times when you want something filling and comforting goes something like this (sorry no amounts....go with your intuition):

soaked buckwheat

soaked almonds

dried apricot pieces

apple

banana

cinnamon

ginger

honey

tahini/ flax oil

bee pollen

lemon juice

pinch celtic sea salt

blend in food processor or blender

dehydrate to make yummy breakfast toasts/biscuits.

sorry no pics :(

service will resume after solstice, goddess willing!
x

broken toys & itchy feet

2007-12-05T13:27:00.000-08:00

strange times, at the moment. My camera and vitamix are both broken. I won't have either back before christmas. Luckily the laptop seems to be behaving itself. What is the universe trying to tell me? I get the feeling it's something to do with letting go, and being open to the new. Maybe, i am not meant to be working with food? Maybe, if i let go of the idea that creating and working with living food is my calling in life, i will have the space to see if there is some other soul calling i am not hearing clearly at the moment?
I have the urge to learn new things. i want to learn to sing. i've never felt comfortable expressing my voice. It would be a major buzz to discover my singing voice.
And i'd like to travel. It's been a while since i've had a big adventure in foreign lands. I'm ready for another one, please, universe! :)
Who knows what the future holds....there is a part of me that is scared to let go of what feels safe and familiar, scared that there will be nothing to fill the gap, that i will get lost......yet simultaneously there is a part of me that SO KNOWS everything is perfect, and is so UP FOR IT! The whole adventure, the uncertainty, the emotions, the intensity. Bring it on, universe! I'm ready!
Good Goddess....whatever happens, i will learn and grow, what more can one ask for??!
x

A rainy day

2007-11-30T12:45:00.000-08:00

I'm back on solid food now after 8 days on liquids with a bit of bee pollen & flax oil.
Why is it so much harder to break a fast well than it is to actually fast? I will remember next time to include a few transition days after the fast just on smoothies, or something. That was my intention but i had such a blah day today and ate far too much and my poor tummy got stretched way too much :(
So, yeah, blah
I'm really going into hibernation mode now. Jem and I spent what seemed like hours today curled up in a duvet reading Roald Dahl (James and the Giant Peach). I like the bit where he climbs into the peach through the sticky dripping tunnel of peach flesh....mmmmm
The rain is a perpetual background of soft, comforting sound, and i am really feeling a lot of gratitude for the way life is unfolding. I'm letting go of wanting things to be a certain way, and going with the flow. Being in the moment does not mean letting go of dreams, though. We get an immense amount of pleasure talking about the life & tree-house of our dreams (with slide that goes from the canopy bedroom down into the eco-pool where ducks & frogs live!).
Ah, so many paths to bliss....for now, warm snuggles & good books are where it's at!
love
x

Inspiration

2007-11-26T03:40:00.000-08:00

Ooh i am remembering something i really love about fasting, and that is the amazing inspiration i get for creating yummy raw food! Although i'm not really hungry, it feels like my sensitivity and intuitive feel for which ingredients go together harmoniously is heightened.
It's been fun using up all the fresh food in the kitchen that would otherwise have gone to waste. I made some amazing basil & pumpkin pesto crackers, throwing together ingredients confidently without even having to taste! It's all by smell and feel. I see it as training my chefess' intuitive abilities....sharpening senses that are not usually in the foreground of my awareness.

I have added a few inspirational 'foodie' blogs to the links in the sidebar:
Raw Goddess Heathy ~ Inspirational + Creative Raw Cake Goddess & Caterer based in Ontario
The Daily Raw Cafe ~ Full of yummy raw recipes + Pics!
Raw Test Kitchen ~ Lots of raw recipes to try
Vegan Menu~Raw Food Wednesdays ~ Raw Food porn at it's finest
Also my beautiful & talented friend Audry has been getting all foodie over on her blog, as has Raw Yogi.

(I did have a pic of my crackers, but camera has just died! :(.....watch this space!)

Enjoy!

Going full circle

2007-11-23T08:46:00.000-08:00

I started this blog in May this year. Looking back to my first posts, i feel like i have gone full circle....jem is away again, i am fasting and cleansing and getting 'back to simple'....and everything i was thinking of back then is still so relevant.

I love seeing how my life is made of big loops in time. Maybe it's more like a spiral because we never end up in exactly the same place....i like the mayan way of viewing time as a spiral....the 'day out of time' each year allows the next year to be it's own loop...up one level....

So i'm sitting here with my emptiness.....3 days into a fast on juices and linseed tea. I've also been zapping, castor oil packing, using enemas and resting LOTS! This is definitely the way to fast.....no responsibilities....just taking care of me for a bit. Although i haven't felt as ill as i did last time i fasted, i have not felt brilliant. Not quite embodied...not quite comfortable with the emptiness. Went on a mission to London yesterday to see Fiona Marsden for a couple of Network entrainments. I am now back in touch with my spine & my breath...opened out somewhat and 'back on track'.........

So.....I'm back

for a bit, anyway (it will be a welcome break to be blogging again as i focus on catching up on assignments!)xxx

autumn colours

2007-11-23T08:22:00.001-08:00

Honesty

2007-11-12T01:15:00.001-08:00

Being honest with myself and my loved ones is not always the easiest thing in the world to do. Sometimes, i am aware of dwelling in the shadowlands of half-truths and denied truths. Not wanting to see the truth, or not having the courage to express what is true for me. I just wanted to share how wonderful it has been lately to be consciously practising the art of clear, open, totally honest communication.
Communicating clearly & honestly requires us to go through all our fears, take that leap of trust...because truth is love...and withholding truth holds us back.
It's amazing how liberating the truth can be.
I have seen how & why i fool myself, and how open truths shine a light on all the shadows (they are just shadows, they are not real!!)....it's really ok...amazing...wonderful...to live in truth.
I believe that speaking and expressing truth is a powerful catalyst for personal growth & evolution....

Now, what does this have to do with living a 'Raw' life? Well....lately i have been feeling lots of intense emotions and feelings....it's all on the surface ready for processing & healing because it's not being suppressed by heavy food. So i have been exploring these feelings and learning how to be heal them. Some of them are familiar, unresolved feelings from the past. This time round, i hold them lightly, consciously, with awareness.....and i am committed to being as honest as i can on all levels. It's amazing to see how re-experiencing unresolved emtional issues with a fresh, open, aware perspective enables deep healing. Instead of reacting (and repeating the same old patterns) i can decide to explore...be fearless...inquisitive....loving
Every day is a fresh page, this way.
Every morning i turn a new leaf.
What a wonderful way to live!
I don't know what lies ahead
and anyway....it doesn't exist!
only now, this moment
only now!

be love x

journeying...

2007-10-28T04:28:00.000-07:00

I am a bit lost for words right now.
I danced all day yesterday...danced and breathed like never before.....journeyed into myself, and have returned with the intention of creating some quiet, peaceful space to descend into winter with.
So i will be taking a break from cyberspace
for a little while
i will be in a different kind of space
cosyspace
love you! xoxo

Catching Up

2007-10-16T09:41:00.000-07:00

Well Hello There! :)

I am sitting here munching a bowl of coconut chips, currants and cacao nibs. It's kind of grey outside. But the pear tree outside the window doesn't mind. She is laden with golden sun-drops and delighting in her new auburn leaf-tint.

Is it just me, or have you noticed how the suns shift into Libra has people sporting their finest hues of pink, purple, red and orange? Just like trees! They are the vibrant colours that lift our spirits during the autumnal shift.

And as the earth pulls her energy towards the centre in preparation for the winter months, i have found myself gathering my energy, making my space orderly, and getting clear about what i really want, and where do i want to go?? Yes, well, that is the plan anyway. Time to write a list of priorities, and spend a little time each and every day putting energy towards them.

Feels like an age since i've sat down and written a proper post here....so many things going on at the moment, coupled with no more wireless internet in the house (hooray, wi-fi is evil, but it will be nice when i have a line hardwired into my workspace!) has meant that i've had the chance to focus on my nutrition studies and other aspects of my life/home/community.....

I have been snapping away just recently, so when i download my pics, am looking forward to posting about rosehip and orange juice, goji fudge, Adam's purple sauerkraut, allotment fun, ...and some other thoughts related to cycles, rhythms, well-being and light. But maybe by the time i get round to post again, i will have lots of other things i want to blog about....

It is all good...busy but perfectly so. I have a lot of catching up to do with emails...so sorry to everyone who is waiting for a reply. I am getting there, all in perfect divine timing! Of course.

Love to you, wherever you are.

We are all one, under the stars

of the stars

you are a star, remember?

Shamanic Trance Dance

2007-10-07T14:35:00.000-07:00

....is coming to Brighton!

"though there are many spiritual paths that lead to the same destination, Shamanic Trance Dance allows even inexperienced searchers the opportunity to reconnect with themselves swiftly"

27th October, Day Workshop 11-5pm (£35/30), Evening Ritual 7-10pm (£15)...£40 for both events. (held at Wagner Hall. Lewes Rd, Brighton.)

This event is likely to get booked up fast, so if you would like to come, book now! http://www.shamanic-trance-dance.co.uk/ for more info and bookings.

Zelia & Fergus are gorgeous authentic beings, who create a very safe sacred space within which the dancer can reconnect with themselves. The last time i attended a whole day (consisting of 3 dance rituals), i was catapulted into another dimension where i happily stayed for a good few days after the event (and life has never been quite the same since!).

"close your eyes on the world of chaos and distraction and look within to meet once again your true self as it speaks to you of the beauty that is waiting to unfold in your life"

Free Burma

2007-10-04T06:31:00.000-07:00

www.free-burma.org

peace love freedom everywhere for all beings

mysterious earth & realising the connectedness of all life

2007-09-27T06:07:00.000-07:00

This post is inspired by a day spent at the Out of the Ordinary festival, organised by the Antiquarian society last weekend.

There were talks on crop circles, astrology, healing the earths grid lines, 2012 prophecies, earth mysteries, etc....

I went to a fascinating talk about 'sounding the earths grid'....basically many creation stories talk of how the earth was 'sung into creation'.....Einstein described the sum total of all matter as 'dancing to the tune of some unknown player'....sacred sounds are associated with specific shapes as os evidenced by chanting sounds into a tonoscope. ...it's all so fascinating and i want to learn more about using the vibration of sound in earth healing, working with elemental energies and power spots in nature to harmonise and balance energies....

The collective consciousness is quickening, interconnectivity is expanding exponentially (i personally am finding it almost overwhelming keeping up with all my communication portals!), and 2012 is only 5 yrs away now! Wow, i love this description from http://www.summeroflove.name/:

"there are millions of universes, each fulfilling it's highest purpose at exceptionally rare times during vast multi-billion-year time cycles. Now is one of those times, set to peak in 2012, a period of galactic alignment most conducive for experiencing fully unified consciousness. All that is required of us at this time is that we join hearts, hands and minds and gather together in groups large or small to taste the ultimate sweetness of singing God's holy names" (note the reference to sound/singing again!)

Tribal Messenger contains lots of interesting information on crop circles and prophecies....
here's a snippet:
"I heard that the man who figured out the DNA identification system was looking at some advanced mathematical patterns when the idea of identifying DNA patterns revealed itself. The DNA signature has changed our world. Look below at these holographic images (which have also appeared as crop circles); they are amazing; maybe you will come up with an idea that will change our world for the better......

And this quote touched my heart today;

My stand is clear;
produce to distribute,
feed before you eat,
give before you take,
think of others,
before you think of yourself.
Only a selfless society based on sharing can be stable and happy.
This is the only practical solution.
If you do not want it - then fight.

- Nisargadatta Maharaj

with love,
Shell xox

a green juice day

2007-09-26T03:07:00.001-07:00

here's my youtube debut! Considering that i have serious issues with being in front of a camera, i think it came out ok! Oh, and for the record, you don't want to blend too long because blending introduces a lot of air into the juice, and the oxygen reacts with the nutrients causing oxidation....which basically means loss of nutrients. Now why can't i explain something like that when i have a camera pointed at me? :P

seasonal transformation, mellow green juice, & fig and orange cheezecake

2007-09-24T13:24:00.000-07:00

With the recent passing of the Equinox, and the move into Autumn, I find myself letting go....letting go....watching the summer bloom fade and turn into crumbly autumn colours & saying goodbye and thankyou to all the good times, love and growth that was this years summer for me.
What a wonderful time for acknowledging the impermanence of being. A time to surrender to the inevitability of change. What a time to meet the challenge of living each day to it's fullest! Also as darkness becomes more balanced with the light, a time to recognise and welcome our inner darkness.
What a time to look around and learn the lesson of change, as branches let go of their leaves and energy takes an inward turn....
I found some lovely words of autumn transformation wisdom on youareyourpath.com....these are some notes i took:

The Lesson of the Leaf
Review, assessment, evaluation, comtemplation of what has been accomplished and created.
Letting go
Move on
Create more
Accompish more
Take time to honour what you have done. Take space to appreciate the fruits of your labour. Feel blessed. Share what you have.

The Lesson of the Bared Branch
In order to transform, you must be able to bare yourself, let go of dead leaves, stand naked in the winter cold, then experience the rebirth of spring.

a few pics of our late Summer up at the allotments:

Mellow Green Juice Recipe

I discovered the most delightful morning drink a while ago. It's such a gorgeous sage green colour, so rehydrating and delicious! It's green without being GREEN! (if you know what i mean...not that there's anything wrong with GREEN....i love green green green, but for a change, sage is just splendifereous!!)

So, to make:

Take the water of 2 green coconuts.

Blend up in Vitamix with 5 sticks celery, 1 apple, 1/4 lemon (with peel) and a little fresh ginger. Strain, and sip slowly on a sunny morning. Or if it's not sunny, think sunshiney thoughts!

Here is a seasonal cheezecake recipe to tickle your tastebuds :) Enjoy!

Fig & Orange Cheezecake

Base

80g currants

115g almonds

60g buckwheaties (soaked & dehydrated buckwheat)

2T coconut oil

2T dark carob powder

squeeze of lemon

pinch of salt

process in food processor or vitamix, leaving slightly crumbly, perhaps adding a few buckwheaties towards the end of processing to give crunchy texture. Press into the bottom of a 9" springform cake pan.

Cream

200g soaked sesame seeds (i used a mix of hulled and unhulled)

50g soaked pine nut

2 dried figs, rehydrated

50g soaked dried apricots

30g mesquite powder

140g coconut oil/ butter

2T cinnamon powder

1t ginger powder

Juice of 2 oranges and 1 lemon

1 drop rosemary oil

4 drops sweet orange oil

Blend in Vitamix until smoooooth. Pour over base and leave in fridge/ freezer to firm up.

Figgy Topping

4-5 figs blended with orange juice.

Slices of fresh fig/ orange to decorate/ garnish

(p.s. for anyone in the US....do you understand and are you able to work with the measurements i give in grams?)

With Love and Magical Autumn light!

Synergy

2007-09-11T15:54:00.000-07:00

I found this on the Raw Freedom Community's myspace and posted it on my myspace some time ago...the time seems right to post it here too, now.

Lessons we can learn from Wild Geese
Why do geese fly in a V formation?

Synergy

What is synergy?

Synergy is best explained as, 'One plus one equals more than two'.

We have a lot to learn from these geese...

Wild geese fly in V formation for a very pragmatic reason: a flock of geese flying in formation can move faster and maintain flight longer than any one goose flying alone. Synergy is a law of nature. By flying in "V " formation, the whole flock adds at least 71% greater flying range than if each bird flew on its own.

Lesson: People who share a common direction and sense of community can get where they are going quicker and easier because they are traveling on the thrust of one another.
Whenever a goose falls out of formation, it suddenly feels the drag and resistance of trying to go it alone and quickly gets back into formation to take advantage of the lifting power of the bird immediately in front.

Lesson: If we have as much sense as a goose, we will stay in formation with those who are heading in the same direction as we are.
When the lead goose gets tired, he rotates back in the wing and another goose flies point.

Lesson: It pays to take turns doing hard jobs, with people or with flying geese.
These geese honk from behind to encourage those up front to keep up their speed.

Lesson: Those engaged in the most difficult group tasks need encouragement from those they are serving.

Finally, when a goose gets sick, or is wounded by gunshot, and falls out, two geese fall out of formation and follow him down to help and protect him. They stay with him until he is either able to fly or until he is dead, and then they launch out on their own or with another formation until they catch up with their group.

Lesson: If we have the sense of a goose, we will stand by each other, protect one another and sometimes make new friends who seem to be going in our direction.

Today's world requires a critical mass of transformational leaders who will commit to creating a synergy of energy within their circle of influence so new levels of social, economic, organizational and spiritual success can be reached.

Synergy helps you realize the value of others, and secondly, encourages you to find the right people. Synergy is a dynamic form of leverage. Avoid using it, and end up working four times as hard for half the results. Use it and watch the results expand exponentially!"

~Adapted from "Synergy- Why do geese fly in a V formation?", posted by humairah on 'Leadership in Perspective'

Community, Intimacy, & Festival Highs

2007-09-10T15:00:00.000-07:00

It's been a productive day today. I put up the new forum for the Brighton Raw Foods Community....gosh, that sounds very formal for what to me is just a group of friends who love hanging out together and eating the best food mother nature has to offer! It is being done....i don't feel like 'i' am the one doing....i am but a channel receiving life at the moment. Staying tuned!!

Life is just so different these days to the life i was brought up to believe in. I still have some deprogramming and unconditioning to work on....but on the whole, feel like some sort of evolutionary process is going on here.

A quote i came across recently springs to mind:

"When patterns are broken, new worlds emerge" ~Tuli Kupferberg

I attended a day retreat on Saturday at the Bodhi Garden in the heart of Brighton. The teachings and meditations really resonated...the emphasis on gentle kindness and curiosity towards self was lovely....and i made some interesting discoveries about myself. We did some interesting exercises in pairs in which i became exposed to myself more fully...when you are sitting face to face with someone who is asking a simple repeating question without judgement for 8 minutes (eg. "tell me something you are aware of right now")...there is nowhere to hide! I was also amazed at the connection i felt to my partner. The level of intimacy experienced in such a simple exercise is surprising. And something i would not have expected.

Ok, am going to change subject abruptly now...
I am aware that i haven't spoken about the festival yet, and i promised i would!

Well, in a nutshell, the Festival was beautiful, amazing, sunny, uplifting, healing......and i did get to play lots! in fact, even when i was 'working' it felt like playing, and as soon as it no longer felt like fun, a long walk to the beach for a swim and a forage would put me back in happy space.

Keveral farm where the festival is held is really beautiful, and the highlight for me was the time spent exploring the area and connecting with the land and the elements.

I spent most of the festival eating very lightly....that happens when i work with food a lot. I cannot make that much cake (that actually tastes good) with a full and heavy stomach! I lose my sensitivity and flair for what goes together and how to balance flavours if i eat too much. I picked up 30 young coconuts in Plymouth the day before driving to the site, and so Lara and I had our hydration station set up to keep us in light and luscious mode! The meat from the coconuts was used to make some of the most delicious and delectable cakes and puddings ever!What a luxury to have so much young coconut meat to hand.

We came up with a particularly delicious hemp and goji fudge, a shell&lara creation, which everyone loved (so supernutritious and full of goddess love!), and which i will post the recipe to soon....(i need to make it again and weigh out ingredients!)

Wilds greens were abundant and we had wild green juice daily. Sorrel in particularly was abundant and lovely, and something i have not found much whilst foraging before. It's interesting how different places have different selections of wild edibles.

Some beautiful soul family connections were made, and parts of myself were healed (read: relationships to others~ others/self....what's the difference?)

I also had some interesting experiences with dreaming, and synchronicity.

Adam and Warren's 'Galaxy of Vitality' was another highlight for me. Their magical herbal brews were out of this world and totally sorted me out for energy in the evenings, their sauerkraut (inc. sprout kraut) totally zinging, and company so uplifting and positive. Their talk on probiotic nutrition was very informative, and i am inspired to eat more fermented foods. When's the next batch of sauerkraut ready, Adam?

I really haven't had as much fun and laughs as i had at the festival for a very long time. Not having to be in 'mama' mode allowed be to expand into myself more...and reconnect with parts of myself i haven't checked in with for a long time.

Leaving the festival brought up a multitude of emotions, and was a little challenging. I didn't feel ready to leave the cocoon of paradise we had collectively created and inhabited. The grass, insects, sea, stones, trees, stars, sky, people, air....and I....were seamless....Fortunately the transition back to '4walls reality' was slow and gentle....i put up my tent in my grandparents garden for a few nights post-festy....and went back to the site the following day with jem....we walked to the beach together and collected a bucketful of wild greens.

ah, so dreamy and far away now.

we tasted a life

a possibility

a glimpse

of the way life can be

a dream

Little update

2007-09-07T15:10:00.000-07:00

So I'm officially a student again. I am enrolled on the 1 year intensive at the college of natural nutrition in London. It wasn't really a 'head' decision.....more of a gut feeling that this is what i'm supposed to do next....of course! I'm excited...i do love to study and was always pretty good at it....even more so when the subject is my passion!
We are home schooling Jem as from now....it's a very new journey for us, again not a 'head' decision. I really could do with hooking up with other peeps who are home schooling, especially anyone with an only child. All my online searches for people in my area don't come up with anything...hmmm If we could find a flexi-schooling option i would possibly go with that, but once a child reaches 5 it seems to be full time school or nothing. It seems far too young to me....Steiner seems to have the right idea, keeping the children in Kindergarten until 7 and not introducing numbers or letters prematurely.
Apart from that, i am in a 'don't know' space about a lot of things. Very much in a flowing space. Trusting the universe. Being a hippy at heart is so much fun. Life is a perpetual adventure. And i am opening up more and more to life, feeling more alive than ever!....i wonder if this has anything to do with the recent NSA entrainments i've been having? Or just being on a really good food trip and feeling happy? I do have the occasional wobbles, but i am surrounded by so many loving and supportive people that it doesn't take long to turn any negativity around.
Wow, i'm generally just really grateful for everything!
Love x

I don't know where to begin.....

2007-09-06T16:02:00.000-07:00

it's been a while...so much has happened, so much has shifted, just so much....that i don't know where to begin. The speed at which life is progressing is quite astounding. Really, i just want to begin with our day today, the little details like buying green coconuts, going up to the allotments and picking blackberries, lavender, wild greens and flowers, making a blackberry and lavender cheesecake and having a house full of wonderful raw friends making merry....life is good.

But I do want to talk about Beautiful Cornwall, and the Funky Raw Festival, and Raw Cakes...and Raw Friends, and the amazing Collective Dream that we are all dreaming.
Maybe i'll just put a few pics up for now, and i can come back and talk more later! :) It is late, after all ;)

Love You!

getting ready...

2007-08-16T12:42:00.000-07:00

I'm busy getting ready to take raw cakes on the road!! Going to the Funky Raw festival in Cornwall next week.....I just got the new Funky Raw mag last week, it's fab! There is a page of my recipes in this issue....that was fun seeing my recipe and pics in print....heehee :) I haven't read all the articles yet. ..i like to take little bites here and there ;) so far i especially love Holly's articles about consciousness, interconnectedness and the nature of reality.

I feel surprisingly calm and relaxed about everything, although i know there are lots of little things to be done. I had my second session of NSA (network spinal analysis) today (thanks suki for the signpost!), and i was sooo calm afterwards. Even driving through busy congested town and going to Tesco (I bought up ALL the Green Cocos!!) was like a walk in the park. I wuz like.....yeah whatever...here i am.....relaxed and calm.....nothing could touch that calm peaceful centre :) .....(and that's been one of my least favourite excursions of late.)

So...my perspective is changing, and i do not know what to expect. I'm getting more of a sense of being an observer, although i'm not feeling attached to that (does that make sense?). Grounded, and curious, and calm....hmmm.....strange new territory here....new yet familiar! Words are my least favourite mode of expression at the moment. What i am trying to express is that everything is ok. And i just want to go and play!!

I'm really looking forward to the Festival. What bliss to hang out with friends and play in nature all week!! And jem will be with my mum about half an hour down the road....

I don't know if i'll get round to posting before we leave. But i'll take my camera and report back from the festival. Be Happy... & Play :)

LoVeXx

Celebrations! & Cakes!

2007-08-12T16:16:00.000-07:00

The past few days have been a whirlwind of friends, celebrations in parks, and raw yumminess!!

On Friday it was Zoe and Gelas birthday picnic in the park. I was busy all morning preparing food for a wedding celebration on Saturday, so I didn't get there til quite late, just in time to give Zo a birthday hug and slice of cake before she was whisked off for a well deserved holiday in France. The picnic was wonderful, it was delicious as always to hang out with raw friends in the sunshine. I made a yummy cheesecake which jem decorated with flowers from the garden!

Gela and Matt have recently announced their engagement! Love is in the air <3 Congratulations lovelies ;)

Funky Rob & Larawlicious. Raw Curls!

Here are some pics of some of the food I made (as part of The Holistic Kitchen) for James and Jeanettes wedding celebration on Saturday in St. Annes Wells Gardens. It was such a beautiful day.

Raw Pizza & Salad

Goji Lemon Mousse

The Gorgeous couple :) with their gorgeous chocolate cake!

And today was spent making cake again!! That's 3 cakes in as many days, blimey! It makes me smile, the way the universe works sometimes! :)

Love, Peace & Sparkles to you all xoxoxox

clarity

2007-08-09T15:27:00.000-07:00

I saw some friends briefly today. I was mesmerised by the lucid-light in their eyes. Like it was the first time i was seeing/noticing this about them. How clear and beautiful. It was a moment observed and then swept away on the breeze like a Buddhist sand mandala.

Green me up!

2007-08-08T16:08:00.000-07:00

So, i don't tend to have recipes for juices, but the general formula for my green juices at the moment: Fill a colander with whatever greens are available/celery &/or cucumber & sometimes an inch or so of ginger. Then run it all through the juicer. As i mentioned a few posts back....i don't buy any leafy greens at the moment (apart from herbs occasionally). I pick a lot of weeds, the garden and community allotments are abundant!! I grow sunflower greens, buckwheat lettuce and barleygrass. It's a really cheap way to have abundant alkalising, cleansing, hydrating greens always available for green juice/salads!
Some good links if you want to have a go at growing your own greens:
http://www.browfarm.co.uk/ (this is where i buy my seeds in bulk- i am happy to see they are selling peas for growing pea greens, i'm going to order some! ;)
http://www.sproutpeople.com/
http://www.herbsarespecial.com/
http://www.livingfoods.co.uk/ (i love the pics of the indoor and outdoor gardens here)

I decided to pick some cleavers (goosegrass) in the garden recently. It's not so pleasant to eat (sticky and pricky), but great to juice! It's has diuretic and detoxifying properties, and is good for the lymphatic system. Chickweed is another commonly found weed which is very cleansing and healing for the urinary system. Not to mention all the vitamins and trace minerals in there. Also great used externally for skin irritations. Check out http://www.wildmanstevebrill.com/ for more info on weeds you can forage for, and their nutritional properties. The best thing about foraging is getting to be outside, in nature......i really find it almost painful going into supermarkets these days and avoid them wherever possible (if only i could find green coconuts somewhere other than Tesco.....hmmm)

Happy Sunflower greens :)

Buckwheat Lettuce....Contains Rutin, a bioflavonoid which strengthens blood vessels. It is 15% protein. Cool huh?

And of course.....all these greens contain chlorophyll.....

Pure, liquid sunshine energy!

Fill me up with love and light, baby :)

This moment.....

2007-08-07T09:23:00.000-07:00

I am listening to Lou Rhodes singing 'Each Moment New'

The lyrics resonate with my current path and mood....(and i just LOVE Lou)

'A wise man once said to me
don't underrate simplicity
and so i stripped my life away
and try to live each day by day
and feel
each moment new........

but i will be
all i can be
do everything
with all i have in me
life is a blessing
this much i know
and every lesson
can only help us grow'

I fasted for 6 days in the end. It was different from any other fast i've done....mainly i think because i was so busy. And Summer is properly here now.....looking back, i feel that fasting and sending the body's energy inwards for healing was probably going against what my energy would have done naturally i.e. expand and rise to the surface. Also, when i had to go out for the day, i generally didn't prepare enough juice to take with me, BIG mistake........i could have been better prepared. What did i learn from the experience? Well, i made a conscious choice to be fasting at this time, but it's not a quick fix, something deeper is going on here, and i have to be patient and gentle and loving to myself through this cleansing, healing process........oh, also, i am super aware of my internal organs at the moment...i can feel my liver become tender if i eat too much volume or fat....& my stomach too....instant body feedback going on, it's nice to feel so in touch with my digestive process....So i am learning ....I had always thought summer would be a good time to fast......NOT if you don't have the chance to relax and follow YOUR own rhythm....... I was sick (dizzy&nauseous&sore throat) for 24 hrs on day 3, and now i have a cold. I guess my body is telling me to stop a while! And nobody said it was gonna be a walk in the park!! That said.....i have a lot of energy for someone who's not feeling that well. I'm feeling a LOT lighter, and woke up early this morning feeling ever so sprightly. That hasn't happened for a long time! It was gorgeous to wake up before everyone else and be out in the garden to water the plants as the early morning sun was just starting to warm the air. When this cold has cleared i will be unstoppable, i just know it! It's all GOOD :)

Warm Breezes & Summer Love
shell x

A picture post...

2007-08-05T14:19:00.000-07:00

Messages

2007-07-30T14:51:00.001-07:00

Juice Fast~ Days 1&2

A message from the angels

Card Meaning: you are a perfect child of the Universe, and every part of you is wonderful. Your angels guide you to let go of negative self-judgements and to enjoy being you!.....See yourself through your angels' eyes, and you will see someone who is a perfect & holy child of the God/dess.Local Organic apples and Chickweed/Coriander/Dandelion Full Moon in aquarius is a time to give thanks for our teachers.

I'd like to express my gratitude for my earliest and most loved teachers (that'd be my family!)~

Mum~ you showed me Unconditional Love, Kindness, Compassion, Non-judgement, the best ma ever x

Dad~ you always told me the world is my oyster. You encouraged me to dream big and believe anything is possible. 'it's all mind over matter' thanx pa xox

Nicks (little sister)~ Playfulness, Love + Joy ;)

Grandad~ Self-sacrifice, Generosity, Unconditional Love, like no other person i've ever come across in this lifetime yet

Nan~ you teach me most about Spirit. I remember as a child, looking out at the moon when we were continents apart, synchronising ourselves at a certain time so that we could be together :) Still your spirit shines through your physical dis-ease. I Love you xoxoevery person in my life is a buddha in disguise!

One of my favourite froggies! (this made me smile :)

2007-07-30T02:12:00.001-07:00

Little discoveries...

2007-07-29T05:38:00.000-07:00

I've been making little discoveries.
I'm still getting to know the snails better. There was a snail in a pot it the greenhouse today, i picked it up, and it was actually laying eggs deep into the soil. I had been wondering how thye managed to get the eggs right down into the soil... I don't know why these things excite me so!

Last Sunday was spent at the allotments. I was weeding between the rows of peas, and most of the weeds i pulled out were actually edible. So i collected a big pile of delicious greens (including cress, chickweed and lambs lettuce)that no-one else was interested in (because they're 'bitter'). I actually have more greens available to me than we can eat. There is no need to buy greens at the moment, since what my garden, the allotments & greenhouse produces is more than enough. Wild & Local, oh yeah!

Since Fire The Grid, i have renewed my commitment to myself to work on presence, love and kindness. I've been 99.9% raw for over two weeks now, eating very lightly and simply, mostly just whole fruit/veggies/greens as they come. I really love eating this way! At first, it took a bit of discipline to stop eating after 8....but soon my body remembered the feeling of lightness....and enjoys it, rather than feeling it as a cue to eat.

So, the peeling away (of all that does not serve this commitment) begins....and i haven't been writing on here much.....the inner journey i'm making is quite personal. I've started writing morning pages in my paper journal again...because most of what is coming out is not that pretty, repeats, and probably only interesting to me! It's a useful cathartic exercise. And also a useful way of getting into the real nitty gritty that i usually try to escape from. I can wake up feeling grumpy and out of sorts, but after writing out all the garbage in my head, it leaves me free to get on with being...being....just being....and then there is space for the good stuff to flow! :)
For anyone who has not heard of 'morning pages' it's a daily practice involving writing 3 pages of A4 as soon as you wake up in the morning. Most people know about cleaning their physical bodies, but 'mind cleansing' is something little spoken about. You just write whatever comes into your head. Even if you think there is nothing to write, just write 'i have nothing to write'....but stick with it. Usually by the 3rd page, at least, the real truth starts pouring out! It's a very interesting process! (it comes from the Artist's Way, by Julia Cameron)
I have also been thinking of doing a juice fast. I've had to be very cautious and honest with myself about why i want to do this. My initial thoughts were in response to feeling bad about myself. Feeling bad for feeling heavy...having heavy thoughts and feelings. Wanting to get rid of them. I recognise that as a form of aggression towards myself. So, slowly, i am just lightening up. Nothing drastic going on here. Finding good, positive places for my decisions to come from.

i love me
i care about me
i am healing me

...those sort of thoughts. That's a good place to come to a fast from. A place of real self-love, rather than self-loathe.
Feeling good.
That's all.
It's what we were born to feel, methinks/feels :)

So the moon is full, and i'm just drinking juices, teas, and water today.
ah, it's all so lovely really. Not always visible, the loveliness, but always there, quietly waiting to be allowed. (a bit like the sun at the moment....always there, somewhere up there through the rain and clouds ;)

love&light&loveliness

shell xoxo
p.s. the greens started at new moon are in full flourish, looking really happy and perky. Yay!

Connection, Change & Courgetti pesto

2007-07-25T02:12:00.000-07:00

Some thoughts i've been thinking:
i left a comment on another blog recently about the feeling of disconnection i sometimes get when i am around friends and family who aren't raw. I say sometimes, because i can recall times when it hasn't bothered me. So what was the difference? The only difference on the occasions i felt disconnected, and the occasions when i felt connected.....is in my thoughts! And perhaps my relationships with others is a useful reflection of the relationship i have with myself. When i am feeling disconnected from myself, and my sense of purpose, then how on earth am i supposed to feel connected with anyone else (whether they happen to eat the same way as me or not)? And what is disconnection anyway? Aren't we are all connected, whether we think we are or not. There is nothing that can actually disconnect me, nothing! Only my thoughts. Thoughts which don't hold up to questioning...and are not true! It's not even about wanting to change others, or myself. I was listening to an interview with Paul Lowe this morning, and his words struck a chord. We can't change ourselves! It's paradoxical, because although we can't change, change can happen. We can't change, because it is the part that is stuck trying to change the part that is stuck. Only once we become unconditionally aware without judgement, does the space for change (in this instance feeling connected) occur. But it's not something we can DO. It's a fantastic interview, do listen if you get the chance (thanks for the link Suki :)

Something yummy to share:

Courgetti Pesto with Borage for Courage :)

Blend:
2 cups freshly picked basil

1 cup soaked pine nuts

juice of a lemon

1 clove garlic

dash of olive oil

Mix together in a bowl with Courgetti: 1 medium courgette cut into ribbons/strips/noodles

Garnish with borage flowers

Share with someone you love xox

Harmony.....

2007-07-23T14:15:00.000-07:00

It tickles me when random elements that make up a day coordinate with each other, ....like the other day, a friend was celebrating her birthday on the beach. We took yellow pears, our yellow rug, and a flower salad from the allotments. The birthday girl was wearing a bright yellow top, pear shaped(ish) earrings, and had a sparkley ginger birthday cake (i think pears and ginger are a match made in heaven!). I mean, we could have taken figs, and our rainbow rug.....and that would have been fine, but it wouldn't have had quite the same feeling of Harmony. Another word for it is synchronicity. Or even poetry. The poetry of life. ahhh

I've been putting some love and energy into my 'other' sites (here & here)......and since coordination feels so harmonious, the original colour scheme on this blog is back! Sorry if it's annoying, all this chopping and changing. Maybe i am affected by the weather we are having. It can't make up it's mind whether it's summer or not! One day it rains and rains and rains, the next it is hot hot hot! Every morning the weather is a surprise!

Audrey, you wanted to know what this picture is:

it's the skeleton of a physalis from last year. We found some growing in the greenhouse up at the allotments at the weekend:

Love, Peace & Harmony

mmmmmMelon Milk, & Getting Figgy :)

2007-07-20T07:04:00.001-07:00

Never again will i throw melon seeds away. Thanks Blindguru!

&
need i say more

a whole box of sweet blue figgies delivered to my door!
they are THE BEST EVER figs :) :) :)

no more

no less

Oh my, it makes me want to throw a figgy party....you're ALL invited!!

oxoxo

Ultimate List of Raw Food Blogs

2007-07-20T05:37:00.000-07:00

Here it is:
Raw Food, Right Now! Raw in the Real World.: Ultimate List of Raw Food Blogs

Suchness, Inconsistency & Freedom

2007-07-20T03:32:00.000-07:00

Inspired by the recent randomness of keiko ti, i hit the 'shuffle blog colours' button, and this (new colour scheme) is what happened. I kinda like it, for a change!

Yesterday we all thought *summer* had returned, and spent the afternoon at the allotments, bare feet and hands in the earth, sun-kissed and blissed.....so it was rather unexpected to be awoken this morning by a torrential downpour of rain accompanied by the roar and grumble of thunder...

This morning i picked up my copy of Zen: The Path of Paradox....

Suchness

"When you start seeing things as they are, and you start trusting and respecting things as they are, a trust arises. That trust is tathata, a suchness. Tathata leads to a vision of the interrelatedness of existence. Then the whole universe is one unit, functioning in an organic unity....when you really come to know that the whole existence is unitary-it is really a universe, not a multiverse-that everything is joined with everything else; that saints and sinners all alike are part of one net, they are not separate; that good and bad are joined together. Just as dark and light are joined together, just as death and life are joined together, so are good and bad.
Everything is interconnected. It is a web, a beautiful pattern"

Freedom and Inconsistency
"A real, genuine man carries contradictions within himself. He is utter freedom. He is such a freedom that he can be this, and he can be that too, just the oppostie too. It is his choice-if he wants to be a leftist he is a leftist, if he wants to be a rightist he becomes a rightist. There is no hindrance in him. If he wants to be inside, he can be inside, if he wants to be outside he can be outside. He is free. He can be extrovert, he can be introvert, he can do whatsoever. His freedom chooses in the moment what to do.....But we tend to force a pattern on people that they should be consistent......but what do you mean by 'consistency'? 'Consistency' means 'This man is dead, he lives no more.' He has stopped the day he has become consistent-since then, he has not lived.......Zen says: Remain true to your freedom. And then a totally different kind of being arises in you, which is very unexpected, unpredictable"

~Osho

~May all beings realise they are free~

Thru' the eyes of a child...

2007-07-19T17:06:00.000-07:00

A few of the photos jem (nearly 5yrs old) took today:

Beautiful, no?

Grounding energy

2007-07-18T14:56:00.000-07:00

It's late, and i told myself earlier today that limiting computer time might be a good idea. That was my inner parent talking. The rebellious, enquiring inner teenager wants to stay up late and have this fascinating conversation with the universe (that's YOU-niverse!), so here i am again :) I'm grateful to that inner parent voice....it is well intentioned. It's true, i could do with spending a little less time 'plugged in.' Life just seems so full and wonderful (mostly) that there are just not enough hours in the day to do everything i want and need to do. So it's either sleep, or plug in and play with the collective conscious (haha).......I'll definitely be putting some r&r time on the agenda at some point (thinking of doing a retreat at Gaia House next month), it just seems to be a very busy and 'engaged' time at the moment. So i'm flowing with it......
The sun came out this afternoon and it was gorgeous. J was feeling very needy and cranky, so what was meant to be a beautiful walk over Ditchling Beacon in the early evening sunshine turned into a huge effort! At least we still got the benefit of all that fresh clean air, space, and barefoot earth contact..... really grounding for all the static energy that can build up whilst sitting in front of the 'puter and being too much 'in the head'. Yesterday i exploded a pint glass with the lightest touch. It broke into a thousand smithereens. Really exploded...! What was that about!?

Thanks emma for the wonderful Earth Star Chakra information! I'm so resonating with that. Yesterday during 'the hour' for finding our joy, we walked barefoot through our favourite park, climbed trees, took photos, sheltered from the rain under a leafy canopy , sang songs, and jem chased pigeons. My energy was focused on that earth star chakra for sure...as i am increasingly feeling these days..... bring on the tingles!

Fire The Grid....What is the Truth?

2007-07-18T02:35:00.000-07:00

I found a great blog today.
Harmonious Living
It contains information about Fire the Grid that is new to me. I don't know what the truth is. Blimey, there's always more...layers and layers.
I am reminded to keep my mind open.
Keep Questioning.
Keep my feet on the ground.
Stay in my personal truth
listen to and trust my own higher self and intuition

Here's the link:
Harmonious Living: DONT FIRE THE GRID

Emmas comment is so real and beautiful i am adding it to the main post. Thanks Emmaxx

I feel the best way forward is to simply & beautifully live life with earth healing at ones roots. To get ones earths star chakra tingling each & every day, in each and every moment, through positive action, thoughts & feelings. There is so much information out there, just more stuff to clog us up. Most of which may or may not be true. Conspiracy theory upon conspiracy theory, I'd rather be out in the garden***playing with the frogs***

Be an Earth Healer...Fire the Grid

2007-07-16T10:27:00.000-07:00

Hello....to the whole universe of friends out there!
How I love this earth beneath my feet....
sole to soul
let's heal our earth
feel the earth-heart-beat
through our feet
let's recover our self w-earth
We are the earth!
To the earth and all her inhabitants....
i send my love and thanx!! xoxox

loving YOU!!

Fire The Grid Tuesday 17th July 11.11 GMT

I am passing this on...in case anyone has not received this information yet. Watch the videos....prepare to be moved!! It's happening tomorrow...

World group meditation will certainly do something powerful. Can you imagine the power of millions of people around the world tuning into that higher vibrational frequency that is LOVE, our true natures....i can feel it building already....are you ready for it?

Here are the series of youtube videos that explains what it is all about

The website
http://www.firethegrid.org/

Fruit Custard Tartlets and Cherry Lemon Cake

2007-07-16T06:10:00.001-07:00

These make a nice desert, or a decadent breakfast! I personally can't eat much food like this, just every once in a while....(it's a bit of a complicated mix of ingredients)....but i do love making them!!

The ones pictured are a day or 2 old....so the custard looks a bit greyer than when fresh ;) Adding soaked goji berries to the custard might make the colour a bit more appetising.

Crust:
50g dried coconut
50g buckwheaties
35g almonds
45g mulberries (dried)
1t orange zest
1T lemon juice
20g coconut butter
pinch of himalayan crystal salt

process until dough-like
add 20g buckwheaties near end of processing to give crust crunchy texture
Press into tartlet bases~ this recipes makes 4 mini tartlets

Custard:
110g avocado flesh
1 large banana
40g coconut butter
30g lucuma powder
1/2t orange zest
2T OJ
1t vanilla essence

Slices of fruit on top~ I used fresh figs and apricot

Scattered with bee pollen for colour and extra super-nutrition!

Cherry Lemon Cake

To begin with, the idea was to make a cherry-lemon poppyseed cake....The final cake was cherry-lemon apricot...looks great, but i was not too impressed with the flavours in the end. The cake was cherry/sour cherry/lemon/lucuma/coconut, nice colour (pink!)....but i put too much lemon zest in.
The cream is cashew and coconut sweetened with dried apricots. Again, too much lemon in the cream. Oh well....i learnt a lot in the process!

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