Tuesday, December 8, 2009

Had Your Green Smoothie Today?

We all know that we should eat more greens, but rarely do any of us eat enough greens like kale and spinach... And forget about enjoying them!

Green smoothies are becomming a popular and enjoyable way of consuming the necessary amount of greens by combining greens with fruit and blending them. From this smoothie, the body can absorb the essential nutrients quickly and easily. And anyone can prepare these delicious smoothies in their own kitchen with their own choice of ingredients! Green smoothies are an excellent way for people to gain more control of their own health.

We have sheduled two FREE green smoothie seminars to help people get started - you won't believe how delicious these can be until you try them!

December 16th 2009 7pm - 8pm, Wakefield, MA
January 5th 2010 6pm - 7pm, Londonderry, NH

Visit Humbaba WORLD events often for future dates.


Wednesday, December 2, 2009

The BEST Cranberry Relish EVER!

My small family gathers in Vermont every year for Thanksgiving. Because we're a small bunch, we often invite friends and holiday orphans to join us in giving thanks over a beautiful meal. A regular at our table is my mother's wonderful friend Glenda (picture Glinda the good witch and you'll get an idea as to just how wonderful she truly is).

We typically make a cranberry relish every year, even before I went raw. Often we've used a recipe from Eating Well Magazine. But this year, hold onto your hats, things CHANGED! Enter Glenda... You were wondering when she would make an appearance in my Thanksgiving tale. She ever so gently asked whether I would be open to trying her recipe for cranberry relish this year. Well, of course! So we did... Even Bob, our 86-year-old Thanksgiving orphan, asked to take some home with him at the end of the night. When does that ever happen with cranberry relish?!?!

Here it is...

Cranberry Relish
- 1 bag raw, organic, whole cranberries
- 1 whole orange, cut off ends and quarter the orange (rind on)
- 1/2 a pineapple, cored and sliced

Process ingredients in a food processor, well. Transfer to a bowl. Add the seeds from one pomegranate. Add agave or maple syrup to taste if you like your relish sweeter.

Enjoy! Happy holidays.


Tuesday, November 24, 2009

Pineapple Crumble Cake

Denise and I have been perfecting our dessert-making skills, as you all know, for our appearance on "Cooking in Season" on MMTV and our Just Desserts class Nov 13th. Both went really well, and everyone will be able to see our first ever TV appearance as soon as it gets posted on YouTube.

I have to say, the most popular dessert across the board has been the Pineapple Crumble Cake. We found this recipe in "Ani's Raw Food Desserts" book by Ani Phyo that was published this fall. In her book it's titled Pineapple Icebox Dessert, but Denise and I decided that this name didn't hold any meaning for us and therefore wouldn't for many others as well -- so we re-named it. But, it is her recipe! No changes.

2 cups cashews
1 tablespoon alcohol-free vanilla extract
2 tablespoons agave

1 1/2 cups cashews
1/3 cup agave
1/4 cup liquid coconut oil
1/4 cup filtered water, as needed
2 1/2 cups chopped pineapple

To make the crust, combine the cashews and vanilla in the food processor and chop to a crushed wafer texture [as fine or chunky as you like]. Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a small loaf pan.

To make the filling, combine the cashews, agave, and coconut oil in the high speed blender and blend until smooth, adding water as needed to create a creamy texture. Spoon the mixture into a mixing bowl, add the pineapple, and stir to mix well. Spoon the filling into the loaf pan and sprinkle the remaining crust on top. Pat lightly. Freeze for 2 hours or until chilled.

Will keep for 4-6 days in the fridge or for several weeks in the freezer.

People who love pineapple LOVE this recipe. People who aren't crazy about pineapple LOVE this recipe! It's filling, healthy, and DELICIOUS. If you're feeling a little unsure about making this one yourself, watch our video on YouTube for the demonstration. I'll post the link in this blog as soon as it's available.


Tuesday, November 3, 2009

Swine Flu Numbers Revealed...

I opened my email this morning, and first thing I saw: an email from VegSource about the lies we're being told (and the lying liars who tell them). In VegSource's words...

Employees are being told they have to receive the Swine Flu vaccine or lose their jobs. Schools are giving children the vaccine against their parents wishes*... Because there is an epidemic of this dangerous virus! Everyone, quick! Get vaccinated!

Exept now CBS has revealed the federal government is withholding data that shows the vast majority of people who have been reported as having the Swine Flu -- actually did not have it.

Watch... CDC Guesstimated H1N1 Cases and Refused CBS Freedom of Information Act Request


*Since posting this information I've learned from a well respected elementary school principal that he sincerely does not believe schools are vaccinating children without their parents premission. I don't know if VegSource is saying that parents are being led to believe that they have to get their children vaccinated when they express that they do not wish to vaccinate them, or what. But, be assured, if you do not want to have your children vaccinated, you do not have to. And according to my source, your child's school will not do so without your permission.

Monday, November 2, 2009

Blue Moon Market & Cafe

Denise and I stopped at the Blue Moon Market and Green Earth Cafe in Exeter, NH, today for an early lunch. It was a good thing we showed up early, because the place was hoppin' by 11:30! Always a good sign of delicious things to come.

The cafe is fabulous, with plenty of seating and a GORGEOUS organic salad bar. They indicate on the menu board which items are (V) vegan, (R) raw, (G) gluten-free, and (N) contain nuts. Very helpful. Their "Best Ever Wrap" truly is the best ever!

The market is small, but packed with all sorts of favorites like Mary's Gone Crackers Sticks & Twigs (not raw, but a whole food and gluten-free) and plenty of locally made raw items. There is also a small section with fresh, seasonal, organic veggies.

Don't be put of by the labyrinth of one-way streets to get there -- they've clearly marked every turn alongside the street signs. And there is plenty of free designated parking in the lot, with more on the street. We recommend a visit when you're in the area, or even if you're not!


Sunday, November 1, 2009

Experimenting with Raw Food

Denise and I spent the day preparing for our guest appearance on a local cable TV show, where we'll be demonstrating how to prepare easy, delicious, raw food desserts for everyone to enjoy throughout the holidays... Completely GUILT FREE. We made quite a mess. We had quite a lot of fun. It was quite a day!

Denise likes to follow recipes to a "T", whereas I am fairly comfortable adding a little of this and a little of that and "feeling" my way through a recipe. We didn't have enough of some of the ingredients, like cashews, so we had to do some improvising anyway. One valuable lesson we learned: do NOT substitute cashews with macadamias!!! Unless maybe you're looking for cheesier flavor, like ricotta.

For anyone new to raw food preparation, I think experimenting in the kitchen is a truly important part of the process. It helps you become familiar with each ingredient, and how it performs for achieving different textures and flavors. Don't be afraid to make mistakes... Some of my biggest "mistakes" have turned into staple dishes I can't live without!

So, grab a girlfriend or two and make a play date of it!


Saturday, October 31, 2009

A Very Grezzo Halloween

Augusta, Alissa Cohen, and Denise - Halloween at Grezzo.

Halloween Gone Raw

Anyone lucky enough to be on State Street in Newburyport, MA, this Halloween got a free taste of the delicious "witches brews" that are Grezzo's Lynchberg Lemonade, Pumpkin Martini, Cape Codder! AND, passed appetizers including smoked papaya & dill cream cheese, sliders, stuffed mushrooms, California maki rolls... Yum!

The staff were all decked out in their Halloween regalia including a flapper, cop, Greek goddess, Uma from Kill Bill, a ninja, a panda, and more. The bar was packed, and everyone was thoroughly enjoying the living cuisine spread laid before them. Denise and I were so delighfully gorged on all the delicious apps that it was all we could do to finish off our Halloween visit with the coconut merengue and chocolate torte. Perfection!

Newburyport is always a joy to visit, especially on a balmy October day in the 70's, but it's Grezzo that is the true draw for me now. If you're new to raw living cuisine, and a real skeptic, start with their mixed drinks and a dessert. Or maybe a smoothie, like the chocolate mocha made with their chocolate, chocolate chip gelato. Be sure to tell them Denise and Augusta sent you!