Dr. Ritamarie's Fresh'n Fun Living Blog

My Raw Food Diet: A Hot Date with Myself on a Thursday Night

I’m at a conference in Boston for the weekend and stuck at the airport hotel without a decent raw vegan meal in sight.  Of course I have my staples…seeds, fruits, dehydrated crackers and green powder.  I even have a few celery and carrot sticks and a refrigerator to store it all in.  But as I looked at the 3 days ahead and the dwindling food stash, I decided to venture out and see what’s hot in the Boston raw food scene.

Unfortunately the two restaurants I managed to find were a $50 cab ride or 2 trains, a bus and a shuttle away so I moved to plan B…I rented a car for the evening!  I found a $23 economy car and off I went.

I took myself to an incredibly charming place called Prana Cafe, In Newton, a couple of towns away  just west of Boston.

My meal was delicious, the staff was charming and super friendly, and I met a very nice couple who had just discovered raw food in April and were enjoying a date.

I’ll let my photos speak for themselves.

I started with a Creamy Blueberry smoothie made with fresh  coconut and dates.  I had them add kale!

Next I had a red pepper soup, deliciously seasoned and loaded with sprouts.

For an appetizer, I had nori rolls.  The “rice” filling was turnip and coocnut and they were filled with fermented wax beans, avocado and watercress.

My entree was a buckwheat crust pizza, topped with pesto, cashew ricotta, mushrooms and a variety of veggies.  It came with a house salad with a light vinegrette dressing.

Finally, I splurged and tried a sundae with vanilla and cinnamon pecan “ice-cream” .  The “ice-cream” was made with cashew and coconut, sweetened with dates and used irish moss as a thickener…which also cut down on the fat and added the nutritional benefits of sea vegetables.

Woops…i got so excited about eating the sundae that I forgot to take a picture.  Take my word for it…it was beautiful.

There was far too much food for me to eat, so I took some back for lunch.

I stocked up from their take-out area and my refrigerator is now filled with yummy meals.

My hot date with raw foods  was an event to remember

Love , health and joy to you,

Dr. Ritamarie

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Raw Food Recipe: Gluten Free Diet Sandwich for Healthy Travel Meal

How do you travel and stick to a healthy diet high in raw and living foods, gluten free, without sugar and processed foods? Nomi Shannon, author of  The Raw Gourmet and Dr. Ritamarie share secrets in this video.

Question of the day: What’s your favorite travel food?

Love, health and Joy to you,

Dr. Ritamarie

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Raw Foods Diet for Raising Healthy Children

Karen Ranzi, author of the groundbreaking new book, Raising Healthy Children through Attachment Parenting and Living Foods, will be joining us on A teleclass Raising Healthy Children to share insights and answer your questions about raising Healthy Children.

Watch Karen on Paul Nison’s Health Show.

Join us on for raising Healthy Children, a FREE teleclass.

www.drritamarie.com/signup/karenranzi

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Healing Cancer with Diet, Determination and Exercise

In 1982, at the age of 47, Ruth Heidrich got the shock of her life.  She was diagnosed with breast cancer.  At the time, she considered herself healthy and fit.  After all, she ran marathons and ate what was considered a healthy diet.   After a modified radical mastectomy to remove the tumor, she was told by not 1 but 5 different doctors that her tumor was life threatening and there was nothing they knew to do to strengthen her immune system.  As she would later discover, the cancer had spread to her bones and one lung.

Fortunately for Heidrich, she was an avid reader and researcher, and found that Dr. John McDougall was doing a study on the effects of diet on breast cancer.  She paid him a visit, and was told “If you want to save your life, change your diet.”  On the spot, she decided she’d rather change her diet than undergo chemotherapy and radiation,  joined Dr. McDougall’s study and adopted a vegan, low-fat diet.

She states  “In two hours I went directly from the Standard American Diet (SAD) to a low-fat, whole food vegan diet.”

In an interview with Vegetarians in Paradise, Heidrich said, “I’m convinced that a vegan diet saved my life. By the time the breast cancer was diagnosed, it had become advanced and spread to my bones and left lung. I’d had the surgery to remove the primary tumor, so I was depending on my immune system to handle the remaining cancer. My diet of 100% whole plant foods allowed my immune system to function more efficiently.

Fortunately for her, Heidrich didn’t believe her oncologist and all the other doctors she consulted when they  told her that diet had nothing to do with cancer.   Shortly after starting on the vegan diet, Heidrich began training for the Ironman Triathlon, determined to be the first cancer patient to complete it.

After 18 years as a cooked vegan, Heidrich decided to see if there were additional benefits to being a raw vegan. She’d heard lectures that cooking food denatured protein and destroyed vitamins, so she gave it a 30-day trial,  but forgot and didn’t notice when the 30 days were up. She told Vegetarians in Paradise that she has  never been tempted to go back to cooking.

Her current diet is all raw except for condiments such as salsa and mustard, popcorn for the “munchies,” and an occasional non raw meal  as a special occasion when she’s invited over to a friend’s home or a restaurant.

After her surgery, Heidrich entered every race she could find.  Her fitness improved dramatically on the new diet.  She was winning gold medals.  Since her cancer diagnosis, Heidrich has completed 6 iron man triathlons, 67 marathons and won close to 1,000 first place medals.  Her record so far is 62 races in one year.

Here’s a typical day in the life of Ruth Heinrich:  “ A typical day starts with an hour on the bike, an hour’s run, and alternating between either a mile swim or a weight training session. Then breakfast consists of a large bowl filled with greens, a carrot, celery, a banana, a mango, nutritional yeast with B-12, and a little blackstrap molasses. Midday snacks consist of carrots, apples, and other fruit in season. Supper is more greens, carrot, tomato, bell pepper, cabbage, other vegetables in season, and salsa/mustard/ground flaxseed dressing. Dessert consists of blueberries, strawberries, and walnuts for my omega 3 fatty acids.”

Had Ruth Heidrich followed conventional medical approaches to her cancer when she was diagnosed almost 30 years ago, she would most likely no longer be with us.  Instead, she decided to look for alternatives, change her diet and increase her fitness level. Her outcome is that 28 years late, she’s fitter and healthier than ever, and cancer free.  At 75 years old her latest endeavor is a run around the world trip.    A video of her stops is at http://lanternbooks.com/blog/entry.php?id=869

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Genetically Modified Food Tips for Raw and Living Food Enthusiasts

Genetically Modified Organisms, AKA GMOs make headlines in health circles all the time.  It’s a topic fraught with controversy and heated emotions.  This very informative article was submitted by Jane Hardin, registered dietitian and certified living foods educator.

Going One Step Better on GMO’s

by Jane Hardin

So, you are aware of the dangers of genetically-modified foods, or at you least know to avoid them.  Perhaps you buy only organic produce and items voluntarily marked with “non-GMO” on the label.   You reject foods made from corn, soy, sugar beets, canola and cottonseed, and reluctantly also give up Hawaiian papaya, zucchini and crookneck squash unless labeled organic or non-GMO. You don’t eat meat, fish, eggs or dairy for a host of reasons, one being the bio-accumulation of toxins in animals fed GMO’s.  For goodness sake, you pretty much know every food and ingredient that passes your lips; what else must be done to protect your health?!

The answer, as always, is

1) take care of yourself and your health first, so you can then

2) advocate on behalf of all.

GMO ingredients are in an estimated 70% of supermarket foods.  Myths, false assumptions and claims go largely unchallenged, and the general public is somewhat inured to the dangers of GMO simply because of its predominance.  Yet concerns are real and growing.  A majority of Americans now state they would not consume GMO foods if they were clearly labeled as such.  The public is clearly not being served.

JUST ANOTHER REASON TO DINE IN?

If you eat high raw you probably don’t go out to eat very often (unless, of course, you live here in Austin where we have several fabulous raw food restaurants!) Even gluten-free vegans have few culinary options outside of home.  Due to travel or social obligations, most of us must deal with the uncertainty of eating away from home from time to time, and we face the possibility of inadvertently consuming GMOs.

If you are eating at a restaurant that does not prepare the meal from scratch, you are probably eating food with hidden genetically modified ingredients.  Tortillas or tofu?  Forget about it.  Same goes for polenta, corn on the cob, tamari… all GMO foods unless the restaurant otherwise.  Typical cooking oils used are cottonseed, canola, soy or corn – GMO-laden ingredients.   But the oils used in dressings frequently are too, or at best a blend such as olive oil and canola.  Forfeit dessert altogether, since the source of the sweetness is likely sugar beets (the newest GMO crop), high fructose corn syrup (corn, again) or aspartame (don’t get me started!)  Pure cane sugar is the safest bet against GMOs, but not really such a great choice anyway…

There are, few safeguards you can take when dining out.  First, of course, is choosing a restaurant with a similar philosophy to your own.  These are our heroes, offering us freshly-prepared organic meals, and we should support their wishes to thrive commercially and feed us forever!  If that is not an option, pick a restaurant that does not rely on pre-packaged, processed foods.  You will be more likely to know what is actually on your plate.

Ask what type of oil is used for cooking and in salad dressings, and be specific.  If they respond “olive oil” ask if it is a blend.  Consider taking along your own dressing, to add to their freshly-prepared salad.  Better yet, prepare your own “Restaurant Survival Kit” – a plastic zip case with salad dressing, Himalayan salt, seeds/nuts, perhaps some kelp powder or dried sea greens…  The fresh dressing excluded, this can be kept ready to go at a moment’s notice, and it’s not overtly obvious to pull it out in public places.  (It’s not like you are going in and preparing fondue there at your tabletop, after all.)

Of course, eating out will be far less stressful if you check out restaurant menus online, an easy task given that most have their own websites now.  And make a call to the eatery direct – ideally not during their peak busy times – to ask if they can accommodate you.   It is amazing how so many will go out of their way to keep you a happy, satisfied customer.

And by your questioning about the possibility of genetically-modified products, you are helping to send the message to restaurants that a growing number of diners want non-GMO foods!  Your voice speaks for many.

…UNTIL WE ARE ALL SAFE”

Even if our concern was primarily limited to our own family’s well-being, we would be vulnerable in a world filled with genetically-modified products. If corporations are allowed to develop more and more GM crops and products, after all, how long before the repercussions infiltrate our world, too, however isolated we remain?  And what about the health of our neighbors, teachers, leaders, caregivers?

GM ingredients are showing up in foods such as peanut butter, vanilla, veggie burgers, pasta, tomato sauce, Vitamin B12 and infant formula (infant formula!) Non-food items, too, may contain GM ingredients – products such as cosmetics, soaps, shampoo, and detergents that are in contact with our skin.  Who really wants that?

GM contamination via pollination is another concern — think bees, honey, pollen.

ACTION WE CAN ALL TAKE NOW

We are all members of this world community.  As such, here are some progressively involved steps to advocate for a GMO-free world:

1. Avoid GMOs yourself. Remain a vigilant consumer, asking as many questions as necessary to assure your health AND to make your voice heard by those who want your business.  However removed you may seem to be from the problem, there is danger to in complacency.
2. If you grow your own food, be sure you use certified organic seed (by definition, these are GMO-free).
3. Stay informed about the GMO issue by checking a couple of key websites periodically.  (See resources below.)  This is not a particularly sexy issue; it is not everywhere in the media, public discourse, or even our thoughts.  On top of that, the science can be a bit challenging to a wrap a mind around.  Diligence and persistence are required.
4. Educate others about the weird science of genetically modified foods and the dangers they present. Provide them with handouts and shopping guides to help them be proactive for their own health.   We often encourage loved ones and acquaintances to embrace a healthy dietary lifestyle; this could be considered a good first step.
5. Speak truth to power when given the opportunity.  For example, for a short time this past winter the USDA was accepting comments about the possibility of accepting GM alfalfa, for instance.  Stay in touch with what is happening politically, and communicate with your senators, representatives, and government agencies.

None of us are truly free of GMOs until we are ALL free of GMOs.  Towards that end, here are few helpful resources:

• The Institute for Responsible Technology, http://www.responsibletechnology.org – founded by renowned GMO expert Jeffrey Smith (author of many books, including Seeds of Deception).  The “go-to” source for reliable, up-to-date information.
• Non-GMO Shopping Guide, http://www.nongmoshoppingguide.com – provides practical info and tips, including a downloadable shopping guide.  Better yet, purchase some of the Non-GMO Shopping Guides and Health Risks brochures to give to everyone you know!

About the Author

R.Jane Hardin, MS, RD/LD is a traditionally-trained registered dietitian with a lifelong engagement in various holistic approaches to health and nutrition. Her eclectic food interests over the years have led her to studies with experts such as Dr. Ann Wigmore and Michio Kushi.

Jane’s renewed interest in raw living foods enabled her to reverse several deteriorating, personal health conditions, including fibromyalgia and chronic fatigue. This inspired her to become a certified Raw Foods Educator. She now enjoys helping others along the pathway to nutritional wellness, regardless of starting point or destination, one bite at a time.

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Chia Seeds: A Raw and Living Superfood for Overcoming Chronic Fatigue and Creating Vibrant Health, Stamina and Endurance

I recommend chia seeds quite often in my articles, talks and recipes. It dawned on me though, that I don’t always talk about the many benefits of chia, so I decided to make chia our super food of the month!

Commonly associated with Chia Pets™, chia seeds have amazing health benefits that are often kept quiet and hidden.  The use of chia as food has been dated as far back as 3500 B.C., especially in Mexico, where chia was ground for flour, used in medicines and even pressed for oils.

When chia seeds are mixed with water, they form a gelatinous substance. This same substance is believed to form in your stomach when you eat them. The coating this creates, makes it harder for carbohydrates to be digested which in turn slows down the process of transforming carbs into starch and ultimately sugar.

Chia also has a tremendous ability to hold water – up to 12 times its weight. This helps our bodies to hold on to the water and moisture inside, giving strength and support to precious electrolyte balances.
Given the fact our bodies are mostly water, staying hydrated is incredibly important.

Other benefits of chia include:

• A rich source of omega-3 fatty acids
• A favorable .3 to 1 ratio of Omega 6 to omega 3 fats. Research shows that when you  eat foods with more omega 6 fats than omega 3 fats, you are much more prone to inflammation, which causes pain and disease.
• An excellent source of calcium
• High in fiber content
• Rich in antioxidants
• Great source of protein

Chia seeds are fast becoming known as a superfood.

In the popular book, Born To Run, author, Christopher McDougall,  tells us how chia seed is the secret food of  the powerful  runners of the  Tumahumara tribe in South America.  They make a drink called chia fresca, made with 1 tablespoon chia seeds, 12 ounces of water, lemon or lime juice and a splash of honey.

Chia has long been regarded as a superfood for athletes.  Several studies with long distance runners and triathletes have shown superior performance in the groups that ate chia seeds over the groups that did not.

The uses of chia are almost limitless. Breads, crackers, puddings and sprouts are just a few ways to use chia seeds.

You can make a gel from the chia seeds by placing 1 cup of chia and 5 cps of water in a bowl and allowing it to seit for several hours or overnight until all the water has been absorbed and a thick gel is formed.  This gel can be used as the basis for purring, added to smoothies or salad dressings or made into dehydrated crackers or crisps.

Chia seeds are available as white seeds or black seeds. There is no significant nutritional difference between the the colors.  The black ones are more common.  Chia seeds are also sold as Salba and Milo, at a much higher price.  These are identical to chia seeds.

When purchasing chia, be sure you are getting organic or a very high agricultural standard chia. Those used for the Chia Pets, are generally loaded with pesticides and not suitable for consumption.

High quality chia seeds can be purchased at Raw Food World and Hidalgo Natural Foods, http://www.hidalgofoods.com.

This month I’m including two of my favorite recipes:  Chia Pudding and Chia Crisps. Watch my video on making chia pudding.

Enjoy!

Resources:

http://www.chiaonly.com/chiahistory.html#

http://www.living-foods.com/articles/chia.html

http://www.oprah.com/health/The-New-Superfood

Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen

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Creating Magic with Simple Fresh, Whole Foods Right From your Produce Draw

I’m so looking forward to December 14.  That’s the day I get to  use simple ingredients to create delicious, nutritious dishes, right before your eyes. And the good news is, you can learn to do it too. I have a passion for teaching simple techniques that turn plain old fruits and veggies into magnificent, delicious and beautiful dishes that make healthy eating FUN.

My classes are lively and empowering and you learn that eating healthy foods can be as easy as turning on If you live close enough to Austin Texas, plan on coming and spending the afternoon with me.

I’m so excited! This class will be different than anything I’ve done before. It will be empowering, informative and lots of fun. I’ll be doing things I’ve never done before in front of a live audience.

Clean out the Fridge Recipes: I’ll be teaching you how to make delicious, healthy meals on the fly, by using ingredients on hand. Bring in some fresh, raw fruits, vegetables, nuts or seeds and I’ll work with them.

Recipe Re-do:Send me your favorite holiday recipes in advance and I’ll pick a couple and demonstrate how to create amazingly healthy versions.

Recipe Request:Let me know in advance what you’d like to learn to make and I’ll do as many as I can.

Open Question and Answer session:Ask me any health or diet related question and if I can’t answer it on the spot, I’ll get an answer and respond on an FAQ page.

Bring a Friend Program:Your friend can attend with you for half price.

Raffles and Prizes: You’ll have a chance to win .
*Sign up by noon Wednesday December 3, and your name will be entered into a raffle for a chance to win a one month coaching program with me valued at $497.
* Sign up by noon Thursday December 4, and your name will be entered into a raffle for a chance to win a Break Through Strategy Session with me, valued at $197.
* Everyone who registers will be entered into a drawing to win e-books, programs, memberships and services.
* Everyone who attends will receive a special gift.

Call me crazy, but I’m ponly charging $37 for this 3 hour class.  That’s less than half what I normally charge for a 3 hour class.  Why?  It’s simple. It’s Christmas, Hanukkah, Kwanza and Solstice, all right around the same time. It’s the season of gift giving and showing appreciation to those we care about. It’s my way of giving back to you.

In addition, I’ll donate $10 for each full price student and $5 for each half price student to a family in need this holiday season.

Bonuses

- The first 5 students to sign up and pre-pay will receive a copy of my home-study course “Eat Your Way – Out of Pain” , priced at $37, absolutely FREE
- The first 10 students to sign up and pre-pay will receive a coupon for $10 off any programs, classes or coaching sessions between January 1 and March 31, 2009.
- Sign-up by midnight Friday December 5, 2008 and receive a collection of 7 never before published smoothie recipes, taken from a book I’ll be publishing next year.

To register for the class, go to http://drritamarie.com/HolidayClass2008.htm

Love and Health,
Dr. Ritamarie

http://www.FreshnFunLiving.com

http://www.EatYourWayOutofPain.com

http://www.HolidayThrival.com

http://www.GreenSmoothieCleanse.com

http://www.GreenFoodMagic.com

E-Mail: DrRitamarie@DrRitamarie.com

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Great Living Foods Class Scheduled for this weekend!

This coming Saturday, July 28, 2007 I will be teaching Living on Live Food Level 1. This is a very popular class, and rightly so! During the class, I will be demonstrating how to make a full course meal, including soup, salad, appetizers, main course, dessert and beverage, and learn how easy it is to do the same at home. All dishes will be made entirely from organically grown plant based, gluten and dairy free foods, fresh and alive with health rejuvenating properties. Think healthy food is boring? Think again! Try these on for size:

• creamy lime cilantro soup
• stuffed mushrooms
• sushi rolls stuffed with mock salmon spread
• stuffed pepper and cucumber appetizers
• spring rolls
• angel hair “pasta” with garden fresh tomato marinara sauce and macadamia nut ricotta cheese
• garden salad with a surprise new dressing
• date nut torte with raspberries for dessert

• How eating the right diet can enhance your health and increase your vitality
• The healing properties of fresh plant based foods
• How to deliciously eat a an abundance of fresh, plant based foods
• How to make delicious , health giving fresh and live plant based meals that taste much like your favorite dishes
• How to simply and easily prepare gourmet raw food meals
• How to shop for whole, fresh foods
• How to stock your kitchen and set up your environment for easy food preparation
• Kitchen equipment use
• Basic techniques for improving the digestibility of nuts and seeds

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