Category Archives: How To

Brush-a Brush-a Skin Brush

Brush-a Brush-a

How many of you out there know a cheap and easy way to stimulate new skin growth, eliminate cellulite,  tighten skin, tone muscles and much, much more? Skin brushing is a cheap, simple and easy way to optimize your health and vitality in the privacy of your own home.

Here are some factoids about your skin:

  • The skin is the largest most important eliminative organ in the body and is responsible for one quarter of the body’s detoxification each day?
  • The skin eliminates over one pound of waste acids each day in the average adult, most of it through the sweat glands?
  • That the skin is known also as our third kidney?
  • That the skin receives one third of all the blood circulated in the body?
  • That the skin is the last to receive nutrients in the body, yet the first to show signs of imbalance or deficiency?

What does skin brushing have to offer the largest organ of detox in the body? Just about everything you could ever want:

1. Removes cellulite

2. Cleanses the lymphatic system

3. Removes dead skin layers

4. Strengthens the immune system

5. Stimulates the hormone and oil-producing glands

6. Tightens the skin preventing premature aging

7. Tones the muscles

8. Stimulates circulation

9. Improves the function of the nervous system

10. Helps digestion

11. AND it’s easy, inexpensive and invigorating!

Enjoy this fun video demonstrating the basics of skin brushing. Love your skin and it will love you back.

Keep it Live!

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Coconut Cracking

Young Thai Coconut

For those of you out there curious about opening young Thai coconuts, here’s a little how to video demonstrating the “finesse” technique. Other techniques include the “whacking”, “hacking”, “cracking” and “smacking”… none of which are featured during this video. The Live Food Experience does not take any responsibility for those who sustain injuries while attempting to open a coconut. If attempting to open a coconut for the first time be sure to use a quality sharp knife. Coconuts eat cheap knives for breakfast. Also be sure to have some one standing by un case of a coco-mishap.

If you have a Young Thai Coconut Experience you wish to share, be sure to post it in the comments below.

Be safe, and Keep It Live!

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Rosemary Corn Shroom

Rosemary Corn Shroom

Hi all,

Recently I was asked, thanks to Heathy, to be a featured chef on the new website and online community Eighty Percent Raw. This site was started to provide support for individuals interested in refining their diet and moving towards a healthy more sustainable way of eating and living. March 1st was the launch of 80% Raw. As a contributing chef I put together a simple side dish recipe that requires no special training, gadgets or tools. Visit Eighty Percent Raw the innargarul March edition. In the meantime check out this video featuring Rosemary Corn Shroom.

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Marinade My Mushroom

BBQ Eggplant and Shrooms

They say the secrets in the sauce, which is true. But the magic is in the marinade. The trick to making raw foods that really knock the socks off of skeptics and lovers alike is dialing in a boot shootin marinade. Good news kids, most marinades are raw and vegan already. The basic ingredients are an acid, an oil, a sweetener, salt and spices. Unpasteurized apple cider vinegar or citrus juice is your acid. You can choose from any number of organic cold pressed oils. Use agave, palm sugar or yacon syrup if your hardcore raw vegan. And if you’re not so strict use raw honey or maple syrup for sweeteners. Use a healthy sun dried sea salt or Himalayan salt.  Spices… take your pick of chemical free options.

The recipe below is a BBQ style sauce/marinade which I used to marinade eggplant and crimini mushrooms. I marinaded these guys over night and then warmed up the mixture in the dehydrator for a couple hours. The results were delicious fabulous goodness.

This recipe is featured in my soon to be released recipe book entitled “The Live Food Experience”. Subscribe to my blog and be the first kid on your block to have your very own “Live Food Experience”.

BBQ Marinade

Amount Measure Ingredient Preparation / Option
3/4 C sundried tomatoes soaked 2 hours
1 C water use STS water
1/4 C palm sugar
3 T ACV
2 T tamari
1 T miso
2 cloves garlic
2 t ginger minced
1 t chili powder
1 t paprika
1 pinch salt
  1. Blend all the ingredients.
  2. Pour marinade over chopped mushrooms or veggies.
  3. Marinade overnight.
  4. Add marinade veggies to salads, soups and wraps.

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Chia Chocolate Mousse

Chi-Chi-Chia Choco Mousse

I’m a big fan of chia, no secret there. For those of you that have only heard of chia because of the novelty “chia pet” you’re missing out. Chia seeds are a powerhouse of protein, fiber and antioxidants. They are a strength and endurance food that was a traditional food of the Aztecs. They are also a great source of Omega 3 and 6 fatty acids. Chia seeds also have a magical fiber known as mucilage which swells up and becomes gooey when it comes into contact with water. This goo factor is beneficial for slowing the breakdown of carbs to sugars which is great news for diabetics and endurance athletes.

The recipe below calls for “chia gel” which is chia soaked in water for a few hours. An easy way to make chia gel is to put a 1/4 to 1/2 cup of chia seed in a jar, cover the seeds with 2 Cups of water, close the lid on the jar and shake. The seed to water ratio determines how thick your gel will be. You can store this water chia mixture in the refrigerator and spoon it out the as needed for smoothie, sauce, soup and dessert recipes. Chia’s neutral taste makes it a versatile ingredient that can be used in both savory and sweet dishes.

The recipe below will be featured in my soon to be released recipe e-book entitled “The Live Food Experience”. Subscribe to my blog and you’ll be sure to know when it’s available.

Let me know how your mousse recipe turns out. Keep It Live!

Chia Choco Mousse

Amount Measure Ingredient Preparation / Options
1/4 C chia gel pureed
1 C avocado 1 Haas avocado
3 T cacao powder
¼ C water
¼ C agave
1 T maple syrup or palm sugar
1 T lecithin
1-2 t cinnamon
½ t salt or to taste
  1. Puree the chia gel with the agave.
  2. Add the remaining ingredients to the blender and blend until fluffy.
  3. You may need to scrape down the sides of the blender if an air pocket forms around the blender blade.

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The Live Food Experience… In your very own kitchen!

Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.

Thai Miso Soup

The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:

  1. Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
  2. Transfer the water to a blender. I had brought my Vitamix but any blender will do.
  3. Add 3 T of unpasteurized miso.  I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
  4. Blend for for 30 seconds.
  5. Cut up some fresh basil add to blender and blend for 5 seconds.
  6. Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
  7. Garnish with a fresh basil leaf.

Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:

  • almond butter
  • water
  • unpasteurized miso
  • tamari
  • lemon juice
  • olive oil
  • palm sugar
  • ginger
  • hot pepper

Pad Thai with Almond Miso Sauce

I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.

Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.

I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:

  • agave
  • maple syrup
  • almond butter
  • agave powder
  • cinnamon
  • salt

I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.

Making Sorbet

Mango Banana Sorbet

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Conscious Shopping

No need to gamble...

The task of shopping is set before you and you must prepare yourself. You have a list, but is it the best possible list for yourself and the planet? What is your motivation for shopping? Are you motivated by saving the most money or feeding yourself and your family? If you answer both ways a compromise has to be made and that compromise is your health. Being an informed and conscious shopper doesn’t mean you have to spend more money, on the contrary. When you are a conscious shopper you see things at the store for what they actually are as opposed to what they are advertised as. Defining your motivation is one way to become a conscious shopper. Let’s say your motivation is simply “to feed yourself and your family.” Now if that is the extent of your answer then the food manufacturers are left with plenty of liberties in regards to defining the “food” you are shopping for. If you expand your answer to say, “feed myself and my family the healthiest and best foods possible with consideration to planet and global community” you empower yourself and eliminate the inferior food choices that make up the majority of items in the grocery store. You and I know that grocery stores abound with mountains of toxic ingredients combined together and dressed up to appear as food. This is where advertising comes in; which is just another way of saying propaganda and mass manipulation. It sounds harsh but it’s true. An advertisement for a product is successful only to the degree to which it convinces the masses to purchase the product… regardless of whether it is telling you the truth or not. Be an informed and empowered shopper and everyone will benefit.

Here’s a challenge for you:

  1. Purchase quality items that aren’t advertised heavily.
  2. Purchase items with minimal packaging.
  3. Limit the number of ingredients in a processed food to 12 or even less.
  4. Buy products that don’t use artificial sweeteners, flavors, colors or additives.
  5. Purchase products with ingredients that you understand and can pronounce. If you are unfamiliar with an ingredient, write it down and look it up on the internet.

Taking this challenge and adopting these practices can go a long way to save you money and time. Let me explain. The money savings in the short term come in because you are purchasing higher quality unprocessed food items with denser nutrition. Denser nutrition means “less is more” in that your body will be satisfied and nourished with less by eating quality food rather than eating more of an inferior food. This is an easy equation for losing weight and optimizing health. Often times people choose food items on the basis of size and price while totally overlooking the actual ingredients. “Twice as much for half the price” is usually a signal to look at the ingredients. You’ll likely find an assortment of cheap fillers. Would you buy gas from a station that offered it for half the price if you knew that what was coming out of the pump was half gas and the other half water? No you wouldn’t, so don’t make the same choice with the food you purchase. In regards to saving money in the long term just think about health care costs. Shopping consciously means long term health benefits. My personal consumption choices are my health care plan. Being sick costs time and money so once you’ve removed sickness from your living equation you have extra time and money… a win, win situation. On the subject of saving time, once you raise your personal consumption standards, you will have eliminated thousands of items from even being considered. You literally have eliminated ¾ or more of the grocery store which I refer to as the “waste land” or the “dead zone”. This optimizes your shopping potential in a major way. Now you enter the grocery store with a focused purpose and that is purchasing only conscious products. These products are concentrated in the produce department, bulk foods section and in the refrigerated and freezer sections: everything else is just a distraction to be ignored. Save time, save money, save your health, save the planet and lose weight… I think we may be on to something. Give it a try and let me know how things shape up. Until next time… Keep It Live!

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