A Fresh Start...

Very exciting things in the works today... We purchased and took delivery on a commercial freezer, commercial fridge, and cash register for opening/re-opening of the Humbaba/Symbielle smoothies and tonics cafe. Whoa! They are currently being stored in Lori's barn until we find the right space for our cafe. Step one: check.

Raw Food for Everyone...

I pre-ordered my copy of Alissa Cohen's "Raw Food for Everyone" last night, and I am SO excited! October 28th can't come soon enough! Seriously, I feel like this book will do for raw food enthusiasts what Julia Child's book "the Art of French Cooking" did for the average American household... So, so exciting. I may even be inspired to pull a Julie Powell and create every single one of the 300 recipes in Alissa's new book. Sounds like a great winter project to me!

When Denise and I took Alissa's 4-day training a year and a half ago, we were lucky enough to be in one of the few classes that trained on the 4th day with the Head Chef at Grezzo in Boston, Leah. She is a genius. With Alissa the first 3 days of training, we learned everything you need to know about raw food preparation. With Leah we learned what you WANT to know, so that you can create gourmet, mouth-watering, yum, yum, yumminess! We are both supremely sad that Grezzo is no more, but feel beyond blessed that we happened to time our training just right to get the experience we did.

Gets me thinking... Perhaps we should start a "Raw Food for Everyone" dinner club. We can choose the menu for maybe 2 dinner parties a month. People can choose which recipes they feel comfortable taking on, and Denise and I can cover the more technical ones. Then we get together and graze! I like it. So, pre-order your own copy of Alissa Cohen's "Raw Food for Everyone" and start practicing!

Augusta

Are You the Same Nutritional Type as Angelina Jolie?

In comments reportedly made during a press briefing for her new movie SALT, Angelina Jolie discussed her experiences with a vegan diet. "I joke that a big juicy steak is my beauty secret," said Jolie. "But seriously, I love red meat. I was a vegan for a long time, and it nearly killed me. I found I was not getting enough nutrition."

I have been eating a mostly vegan diet for more than two years, mostly raw living foods (uncooked). I am conscientious about the foods I choose - mostly leafy green and vibrant vegetables, some fruits, raw nuts and seeds. On occasion I do indulge - if I really want that slice of pizza, I'll have it. But I have not eaten milk, eggs, or any meats (including fish) since making this lifestyle change.

The first 9 months of going vegan, I felt amazing. My energy was high, I was sublimely happy, and my physical body was in great shape too. Since then, I believe I've been on a very slow backward slide to low energy, some tendencies toward depression, and feeling out-of-shape. I think there are some improvements I could make to my vegan diet to truly optimize it, and there have been periods of not enough sleep, but I'm beginning to wonder if my body requires something else... gasp... meat?

I'm not certain I'm ready to make that leap, but perhaps I am ready to add in a poached egg (yolk is still raw) here and there and some raw milk (preferably sheep's milk). Of course antibiotic- and hormone-free, free range, etc. What I need to do is find a local farmer.

Before making any change like this, I like to do my research. First, I finally took Dr. Mercola's Nutritional Typing online test to see whether, according to his research, I fall into the protein group, carb group (veggies), or combination group (mostly veggies, occasional meats). Turns out, even with several of my responses being "vegetarian/vegan, does not apply", I truly fall into the combination group. Doesn't mean I'm going to go out and eat a steak today! However, after I complete my fall cleanse through Londonderry Whole Health Nurse Practitioners, I will talk with my nurse practitioner about possible changes to my diet based on this new information.

It is my experience that making any major change to diet can be even more dangerous than whatever diet you're living, unless you move slowly and with some professional guidance. Our bodies are great at adapting, but less so when you just flip a switch.

What I know to be true, 100% to my core: no one diet is best for everyone. There isn't a "one size fits all" when it comes to nutrition. This being said, I recommend everyone take Dr. Mercola's Nutritional Typing test (it's FREE!), and then conduct some further research from there. I also believe our bodies do not require one diet for the entirety of our life. Our bodies change. So I will continue to take the Nutritional Typing test at least a couple times a year, and I recommend others do as well.

Augusta

A Positive Attitude

A couple of weeks ago, on August 11, Denise and I had scheduled a free living foods demo at Amoskeag Chiropractic in Manchester, NH. I happened to be on an extended stay in Florida with my 93-year-old Nana, so that my Uncle could be out of town. I was very sad to miss our event, which Denise pulled off brilliantly all on her own, but I had the rare opportunity to sit with a wise woman, hear her stories, and gain some wisdom.

For the event, we had capped the attendance at 35... but an enthusiastic 50 showed up! Denise served them walnut pate, angel hair with marinara, and dessert tartlets. Dr. Ed, of Amoskeag Chiropractic, was so thrilled with the presentation, he wants all of his patients to attend a similar event in a few months. Hundreds. All will be welcome, and I'll be certain to post the event on our calendar. Needless to say, I was very sorry to have missed this event.

Meanwhile, in Florida, Nana and I were having grand conversations about her childhood in NY, married life and being a mother, joining the corporate world at ABC... She truly led an amazing life, and I can only imagine what she would have accomplished had the times been more liberated for women. She's endured many hardships as well, but I believe she rose above them so well, and continues to do so, because she has an unflagging positive attitude. Her attitude is truly marvelous.

Three years ago, when my sister and I visited her for her 90th, she had recently had a rough time of it with melanoma. She had also gone blind in one eye and deaf in one ear. At 90, many would feel sorry for themselves (rightly so!), or even give up. Not Nana. She saw every day as a blessing and treated it as such. When my sister and I were leaving for the airport (my sister for Istanbul and I for Boston), Nana walked us out to the car to say goodbye. In a combination of brutal honesty and humor she parted with this: "I don't know if we'll she each other again. If not, goodbye!" She has since attended my sister's wedding and received several visits from her granddaughters.

I know, without a doubt, despite all the hardships that come her way, she continues to live a happy and meaningful life because of her positive attitude toward life. She treats each day as if it might be her last, and accepts this as a gift. Something we can all benefit to learn from. Enjoy the day as if it was your last!

Augusta

Cool, refreshing relief from the HEAT...

It's been a HOT June, definitely hotter than we're used to before August. So I whipped up a cooling creation that's healthy and delicious. The best part? Most of the ingredients are stored in the freezer, so you can have them on hand to enjoy this smoothie any time.

Grape Crush
- 1 cup frozen red grapes (organic, seedless)
- 1/2 cup frozen pear (I cut them up and store them in a freezer bag)
- 1/2 cup frozen cucumber (I skin a cucumber, slice it, store in a freezer bag)
- 1 medjool date
- 1/2 lemon, juiced
- 1/2 cup coconut water (add a little more if needed)

Blend all ingredients in a Vita-Mix, using the plunger to help it along. This should turn into the consistency of a frozen slush... Thick enough to eat with a spoon. Need it a little sweeter? Add a spoonful of honey to the blender.

I served this at our last raw food pot-luck, and everyone LOVED it! Cooling, refreshing, very grape-y, and delicious. The best part? Not only is this smoothie delicious for summer, but it is super healthy too! Cucumbers are a natural diuretic, so if you feel like you're retaining water in this heat the cucumbers will help. Grapes are very anti-cancer. Pears are high in fiber. Dates also provide lots of fiber and are packed with fuel for high energy. Coconut water is the very best for re-hydrating.

Enjoy! And join us at our next smoothie seminar for more fabulous creations...

Augusta

30 Day Raw Challenge

With the weather in New England unseasonably sunny and warm, now is the perfect time to start the 30 Day Raw Challange! This is a wonderful way for those who have been thinking about eating 100% raw living food to jump in with both feet. Join the Event page for helpful tips, suggestions, Q&A, recipes, support, etc. If you're not ready for a 30 day commitment, or not ready for 100%, you can always modify the challenge to suit you. But Denise and I highly recommend going at this full steam ahead! You won't believe how amazing you feel at the end of the 30 days, and don't be surprised if your body craves staying raw...

Augusta

All Raw, All Weekend

Wow. Denise and I were elbow-deep in raw all weekend... And I cannot think of a better way to celebrate turning 36! Friday night my beau treated me to Grezzo. His critique? "It didn't make me gag." HIGH praises coming from a very non-raw guy, trust me! I caught a glimpse of Alissa on her way out to a show with a friend, and of course Leah in the kitchen making her beautiful creations.

Denise and I taught Alissa Cohen's Living on Live Food Level I on Saturday, and we taught Level II on Sunday. My poor little 5-tray dehydrator didn't know WHAT to do with itself! It was awesome. When Denise emails me the photo, I'll post the gorgeous pizza we made in Level II. MMM.

We couldn't have asked for a better group of women to join us in this weekend adventure - it was truly amazing. As always, we learned just as much from them as they did from us, and we loved every second of it.

We are looking forward to our upcoming Free Green Smoothie Seminar April 29th, and our Next Level I & II Classes June 5th & 6th. We hope to see some familiar faces, and some new ones too!

Augusta

Just Desserts Night... Recipes

Our Just Desserts class last night, in Londonderry, NH (thank you Maureen!), was amazing fun as always. We had a fabulous group of women, and we ate, and ate, and ATE! Per usual, Denise and I prepared a couple of treats for the class that we do not teach during the class - one of which last night because it's in the experimental stages. Several requests were made for these recipes... Following is the latte recipe...

"Strength" Mocha Latte
- 1/2 C brewed burdock root tea (brew and strain)
- 1 C almond milk
- 1 to 2 t agave (or honey or maple syrup)
- 1/4 t vanilla
- 1/4 t shilajit (optional, but gives you calm energy)
- 1/2 t maca powder (gives it a malt flavor)
- 1 to 2 t cacao powder (or more if you like)

Blend ingredients together to incorporate and make them frothy. Serve chilled in the summer. Or warm in a Vita-Mix. If you make this the moment you brew the burdock root tea, it will be warm already. You can purchase the shilajit and agave at Ultimate Super Foods. I also reference other great places to purchase products online on the Humbaba World website.

Augusta

Aw NUTS!

Just Desserts is right around the corner, and Denise and I are really looking forward to an evening of delicious, healthy desserts shared with a great group of people. It is definitely one of our favorite classes to teach.

Sadly, we had to discourage a couple of people from joining us this coming Friday night. Why? NUTS.

Raw food desserts are notorious for using nuts - nut flours, creams, ice creams - it's practically unavoidable. Well, why? Surely there has to be other ingredients we can use as substitutes. Coconut meat, of course, is one such ingredient... but truth be told, Denise and I have not cracked that one so-to-speak. Our next task is to get over the fear of opening coconuts. Silly, I know. It's not, for example, like having to get over the fear of public speaking!

Because of all this, we are working on creating nut-free alternatives to as many of the recipes we teach as possible. Nuts are a wonderful source of protein and good fats in the raw food world, but there are plenty of other sources of these such as sprouted quinoa and avocado.

We don't want to have to turn people away again because of a nut allergy, so keep your eyes open for a nut-free raw food class sometime this year... Including desserts!

Augusta

Spring/Summer Classes Added!

This past Sunday Denise and I got together to "play" in the kitchen, in preparation for our next Just Desserts class. You wouldn't BELIEVE the craziness that ensued! We're talking chocolate splatters on the ceiling and my head covered in chocolate mousse... Not kidding. We even have the pictures to prove it, which I may post one day.

Needless to say, we had a tremendous amount of fun like we always do when we get to messing around with raw food creations. And we did actually accomplish some things in and amongst all the "play", such as setting more class dates:

April 29th - FREE Smoothie Seminar
June 5th - Level I Certification
June 6th - Level II Certification

Keep your eyes peeled for more summer events as we add them to the calendar... Do I hear "pot-luck" anyone??? And of course, if there are any classes you'd like us to offer that you don't see on the schedule, put in a request for it!

Augusta

March Classes at Affordable Prices

I've noticed lately that several raw food classes are being offered on a sliding scale to accommodate everyone's wallet. For example, Rawbert's classes (of Organic Garden Cafe in Beverly, MA). Also Alissa Cohen recently offered her 4-day training this spring at a discount for the remaining open seats.

Denise and I understand what it feels like to really want to learn about how to prepare raw food, but just not being able to stomach paying the class fees to do so. It was a significant investment for us to take Alissa's 4-day training, and we almost didn't do it because of the financial hurdle. But, oh, was it worth it! Doing something wonderful for yourself always is.

We certainly don't want people to miss out on learning as much as they can about how to live and eat healthy in a sustainable way, so we decided to follow suit by offering our spring classes on a sliding scale as well... Just pay what you honestly can afford! This offer includes our Just Desserts class March 19th, and our Level I & II classes March 27th and 28th.

Now, if only Whole Foods would take on this philosophy...

Augusta

The Myth of Agave as a "Healthy" Sugar Subtitute?

Oh boy. Just when you think you're doing the healthy thing... There's new evidence to the contrary! I know it can certainly feel like this sometimes, and with what I've recently learned about agave (the sweetener I use for EVERYTHING)... Well, let's just say I've been momentarily derailed.

What I belived about raw agave is that it was a healthy sugar substitute - better than sugar, artificial sweeteners, corn syrup, maple syrup, or even raw honey - and a low glycemic food. I was very careful only to buy raw (very, very light in color - unlike the brown syrups you typically see). However...

I very recently read a piece on Mercola.com that was educational, if not discouraging. In this article, it is explained that agave is mostly all fructose, not low calorie (same as table sugar), and may not have a low glycemic index. No clinical studies have been done on its safety for diabetics, so presently the claim that agave is a safe alternative is purely speculative. The less heat used to process the agave, the lower percentage of fructose - but still at least 50%. This makes agave an illogical choice if you're hoping to avoid the high levels of fructose in high fructose corn syrup.

Glucose in sugars are converted to blood glucose. Fructose is converted to fat and cholesterol by your liver. A danger is that fructose does not stimulate your insulin secretion, nor enhance leptin production, which is thought to be involved in appetite regulation. Therefore, dietary fructose can contribute to increased food intake and weight gain.

This information just goes to show, no matter your nutritional type, we should all try to remember that sugar is not good for us!

So, what to do? My personal plan is to experiment with stevia - a natural, sweet herb. It is much sweeter than sugar, so very little is needed. I asked Alissa Cohen her opinion on stevia vs agave, and she is using whole leaf stevia whenever possible - avoiding agave. You can grow it fresh in the summer, like any herb, or buy it dried at Mountain Rose Herbs.

- Eliminate all artificial sweeteners
- Avoid high fructose corn syrup
- Limit sugar
- Limit raw, organic agave (avoid all other forms of agave)
- Use raw, organic honey in moderation
- Use whole leaf stevia in moderation (but avoid stevia-based sweeteners like Truvia and PureVia)

As I experiment with stevia as a sweetener, I'll post ratios and comparison amounts to help all of us transition away from the liberal use of agave I know I was enjoying. And Denise and I will incorporate more stevia (or other sweet things like dates) into our class recipes.

Augusta

Free Green Smoothie Seminar

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.

Augusta

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.

Augusta

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.

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

FILLING
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.

Augusta

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!

Augusta

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!

Augusta