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
Thursday, March 18, 2010
Tuesday, March 16, 2010
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
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
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
Tuesday, January 19, 2010
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
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
Thursday, December 17, 2009
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.
Augusta
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
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.
Augusta
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
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