International BLOG about WATER day OCTOBER 15th

Greetings Earthlings!

So, I know I'm a few hours early, but I just couldn't wait to let you know about this awesome day! Please make sure to either blog yourself or link to other blog posts. Let's get the word out once and for all about what's really in our water.

The Case Against Fluoride Toxifying the Tap

As my dad always says before hanging up the phone "keep the faith, run the race, win the prize" though in my experience the faith and the race ARE the prize.

I love you all dearly!

Namaste, kids.

~Jtrin signing off

Gratitude

Happy Gratitude Day, All!


Thanksgiving is always such a great reminder to give thanks for the bounty that nature provides us, the wonderful friends and family in our lives and simply for our existence! 


Last night we had a lovely celebration to give thanks. Here is the Raw Menu we enjoyed. 


Mock Turkey Loaf
from Alissa Cohen's book "Living on Living Food"
http://www.alissacohen.com
1 Cup Pumpkin Seeds
1 Cup Cashews
1/2 Cup brazil nuts
1 Scallion (green onion)
5 Celery sticks
1 teaspoon sage

Run the nuts through the food processor with the
"S" blade until finely ground. Add remaining
ingredients and continue to process until the
ingredients are well mixed together.

Remove from food processor and place on large
plate. Form into a loaf. Top with cranberry sauce.

Mushroom Gravy

- 1/4 cup warm water
- 1/4 cup Brazil nuts or almonds, ideally
soaked for 6 hours, rinsed and drained
- 1 shallot or 1 clove garlic
- 2 teaspoons dried mushrooms, ground to a powder
- 1/4 teaspoon salt
- Pinch of pepper
- 1/2 cup olive oil

* Put all ingredients in the blender and blend until smooth. Adjust 
salt and pepper to taste. Make this just before serving so that it's 
warm.


Cranberry Sauce
by RoseLee Calabro

2 C fresh cranberries
1 orange
1 apple
1 C dates
water for consistency

Process cranberries, orange, apple and dates in a blender and 
serve.


Raw "Potato" Salad (Jicama Salad)
By Alissa Cohen

A 2lb. jicama, peeled and cubed small
2 ears of organic corn, cut off the cob
2 stalks organic celery, diced
1 med. organic onion, diced
1 avocado, diced
½ C. tahini
2 cloves of garlic
⅓ C. lemon juice (less if desired)
1 Tbsp. cilantro
½ teaspoon -1 cumin
½ teaspoon chili powder
4 teaspoons fresh dill (or 1-2 tsp. dried dill)
2 teaspoons celtic sea salt.

Mix all ingredients well and chill before serving.

Raw Apple Crumble


8 apples, peeled and chopped
1 cup raisins, soaked and drained
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
2 cups walnuts
1 cup pitted dates
1 teaspoon cinnamon
1/8 teaspoon salt

To make filling, in a food processor, place 2 apples with raisins, cinnamon and nutmeg, process until smooth
In a bowl place remaining chopped apples and toss with lemon juice.
Pour pureed filling mixture over top, mix well.
Spoon apple mixture into a med sized lasagna pan and set aside.
For crumble, in a food processor, pulse walnuts, dates, cinnamon and salt until coarsely ground.
Do not over mix.
Crumble the mixture over the apples with your hands and press lightly.
Serve immediately or let marinate for a few hours for extra flavor.

Vanilla Banana Ice Cream


4 frozen bananas, sliced into 1-2” chunk

1/4 teaspoon of vanilla bean powder (or 1/2 teaspoon vanilla extract)

Assemble your food processor and get it running on “high”. 

Drop the banana chunks down the processors chute a few at a time. 

Add the vanilla. 

When the chunks have been decimated into an ice cream looking smoothness it’s time to shut off the processor. 

Check for chunks and if the coast is clear, scoop it into a seal-able container (or bowl with cling wrap) and pop in the freezer.

We were also accepting donations to rescue a turkey from being slaughtered! My first turkeyless Thanksgiving was a huge hit! And by the way... dude, that gravy is bomb. 

DIY and have a Gratitude inspired gathering! 

Namaste, kids. 

;)