Product Review - Sea-Clear Miso Paste

Though the days are starting to warm up here in southern California the nights are still cool and, more often than not, inspire me to fix a cup of herbal tea or miso soup as I read and answer last minute emails before bed. A couple months ago I picked up a really unique miso paste from Matt & Angela Stokes-Monarch's booth at the Longevity Conference. The product has been around for a couple of years but it's the first I've ever seen of it so I thought I'd share.

Sea-Clear is labelled as a fermented probiotic cleansing superfood that contains:

100% Organic Non-GMO, Non-Pasteurized Miso (soy)
Kelp
Chlorella
Raw Apple Cider Vinegar
Turmeric
Black Pepper

I mix 1 teaspoon in a mug with warm water and sip slowly. Some days I like to add one small, freshly pressed garlic clove or a few instant wakame flakes. It tastes fabulous but my husband is not a fan of the garlic breath so I usually skip it. It is, afterall, right before bedtime...

This has become my favorite night time treat for many different reasons. One, it contains probiotics. Do I even need to explain how important it is to have beneficial flora in your gut? If you're not sure, read The Body Ecology Diet by Donna Gates. I have adopted her recommendation of eating fermented foods regularly and found that it lessened my sugar cravings and has improved my digestion considerably.

Secondly, kelp and chlorella are great for radiation toxicity. Chlorella is useful for removing heavy metals while kelp contains iodine and other minerals. Ever since the Fukushima disaster I have been upping my intake of chlorella tablets and iodine drops. It's hard to say how much the west coast will be affected by the radiation fallout but it's better safe than sorry. We already know the disaster is way worse than Chernobyl and are still waiting for the whole truth on how bad the situation is.

Thirdly, it's alkalizing which is important for pH balance. We underestimate how much stress from day to day living can make us acidic. An acidic state steals calcium and magnesium from our bones and tissues. Make sure you're giving your body lots of alkalizing foods like green vegetable juice, green leafy vegetables and low sugar fruits like lemons and berries.

Fourth, each serving is only 30 calories and 4 grams of protein. This is a great treat to have in the evening or as a snack if you're craving something salty, nourishing and comforting without weighing you down. You could also use it as a dip or as a seasoning to blended salads (savory smoothies).

Lastly, it tastes SO GOOD! It's not fishy or strange just very pleasant, salty and flavorful. It's vegan, raw and gluten-free.

Here's more info from the Shaman Shack website:

Sea-Clear may be our top unsung hero. This live-food cleansing product is the result of 3 years research and development by Rehmannia. Based on the Russian research into modiflan and fucoidan after the Chernobyl disaster, it was determined that fermented kelp can 'chelate' metals and radiation from the body. We ferment kelp and chlorella help remove metals from the body and support the thyroid. We mix these into an organic, non-GMO miso made in Southern CA., with raw apple cider vinegar and add a few spices. Some of our raw foodist friends love this product added to their recipes. Sea-Clear is salty tasting, but contains only full spectrum sea salt. A little goes a long way!

Great as a condiment for spreads, or mixed into salad dressings or dips. A teaspoon can be taken diluted into a glass of water at night to promote restful and detoxing sleep.

14 oz jar

Buy it here from Shaman Shack.

How Do I Get My Family To Go Raw?

I get this question in my email box so often I decided it was high time to write a blog post about it. I think it's great that so many moms out there are looking to improve their family's diet and I understand what a challenge it is to make changes when you're busy and not sure where to start. I hope the following recommendations are helpful but please feel free to chime in with comments. I'll update this post with feedback from any of you moms who have been successful at this and can offer additional tips.

First off, let me tell you how NOT to get your family on board. Make a proclamation like Moses on the mountain that the family is now officially raw and from here on in everything will be uncooked unless approved by mom. This will put fear and trembling in the heart of anyone within earshot so let's not go overboard here, OK? 100% raw diets are not the goal here, healthful eating is, so don't feel like if the Boutenko family did it you should be able to convert your family without a hitch, too. I believe the best way to change your family's diet is to do it:
*slowly
*with excitement
*and possibly without letting the other family members know what you're up to

1. For starters, add in raw and healthy foods gradually while crowding out the unhealthy junk.

2. Take the family to the farmer's market and let the kids pick out colorful fruits and vegetables that they would like to try.

3. Find recipes that are easy that kids can get involved in making. An internet search for "raw food for kids" will give you a plethora of websites. Here's an ebook to check out.

4. Plan ahead what you want to make for the week. Do the food shopping and make components like salad dressings, raw flax crackers, granolas, and snacks on the weekend when (if) you have more time. Make enough to last a couple weeks.

5. Don't put a lot of extra pressure on yourself just to be raw. Do your best and get the healthiest alternatives if you have to buy pre-packaged/prepared foods.

Here's a few ideas to get you going on your game plan.

RAW DESSERTS

Instead of saying, "Let's eat healthier!" say "Let's try some new, fun recipes!" For most, the word 'healthy' translates into 'not tasty'. If you've tried raw foods you know that it can be crazy delicious especially the desserts. Switching out processed sweets for raw desserts is easy and no one has to know the better. Get Jennifer Cornbleet's Raw for Dessert: Easy Delights for Everyonefor some easy recipe ideas. Raw mousse, brownies, apple cobblers are all really easy to make and don't require dehydration. My book Going Raw has some easy chocolate chip cookies, mousse, brownies and ice cream recipes as well. If you're too busy to make ice cream at least switch out the nasty dairy ice creams for coconut based ice creams like Coconut Bliss or Purely Delicious coconut ice creams. They are coming out with sugar free varieties made with stevia instead of agave that taste just as good as the leading dairy ice cream brands out there.

BREAKFAST

After you have the family hooked on raw desserts, move on to breakfast. I don't know who is going to turn down a luscious fruit smoothie for breakfast. I like them with almond milk or coconut water and handfuls of spinach and kale but maybe save the green smoothies for another day if you're just starting out. In the morning whip up a some seasonal fruit smoothies and add that into whatever your family's breakfast regimen is. Let the kids pick out their favorite fruits and allow them to make their own smoothies if they like. Down the road throw in a little spinach. It won't change the flavor but will add some great minerals, protein and chlorophyll. Also, throw in a little bit of fat like coconut oil, hemp seeds or avocado so you're satisfied longer. The best thing about smoothies is they're fast and easy to make and the combinations are endless.

If your family loves cereal and milk, you can substitute sugary processed cereal for your own homemade muesli. Here's the recipe from my book:

Muesli Bowl
Makes 8 servings

1 cup rolled oats
1/2 cup almonds, coarsely chopped
1/2 cup raisins
1/4 cup sunflower seeds
1/4 cup shredded coconut
Dash of cinnamon

Sweeten to taste if needed or add sliced bananas, chopped apple or blueberries.

You can quadruple this recipe by combining all the dry ingredients and then store in a large container so it's ready to go all week long. If you have a dehydrator then I highly recommend my Maple-Pecan Granola from my book. It's high in protein and really satisfying.

For milk, I prefer to make my own nut milk by blending 4 cups water to 1 cup soaked raw almonds or Brazil nuts. Strain and then keep in an airtight container in the refrigerator. If you don't have time to make your own, unsweetened organic almond milk from the health food store is still a good alternative.

Another good breakfast idea is chia pudding (see my book) or just a good old fruit salad with nuts and raisins thrown in.

Manna bread is great if your family likes bread or muffins. They're sprouted, yeast free loaves baked on the outside but still raw on the inside. The Cinnamon-Date manna bread tastes like the best bran muffin you've ever had. Unfortunately, they're not gluten free.

LUNCH/DINNER

In the warmer months it's a lot easier to get folks eating more salads because it's cooling and light. Instead of making salad just as a side dish though, make it the main course but add in some satiating ingredients like plump heirloom tomatoes, avocado, nuts or raw nut/seed pates, broccoli, fresh corn on the cob, or even some lightly cooked ingredients like blanched asparagus, baked root vegetables, squash, black beans, tempeh, quinoa, millet, or barley or wheat berries if you're not gluten intolerant. The Protein Crunch Mix from my book really hits the spot if you're a protein type like I am. A great raw dressing like garlic tahini or basil vinaigrette will tie it all together.

If you have a dehydrator, try making my raw Veggie Burgers. You can serve them wrapped in lettuce or on a sprouted bun with all the fixings. They keep very well in the refrigerator so you can double the recipe and have plenty on hand for a quick meal.

My wild rice recipes are great too if you have a dehydrator. Once you've soaked the rice overnight it doesn't take long to prepare a veggie rice pilaf or my Broccoli and Mushroom Wild Rice recipe.

Hearty recipes that don't require a dehydrator are zucchini pasta dishes, veggie sushi rolls and collard wraps. These are great for kids to get involved with as well. Soups are also really easy to make and enjoyable like my Creamy Tomato Basil soup and Cucumber Gazpacho, which is a favorite with my cousin and her three little girls. They loved it so much, they ate it everyday for two weeks weeks.

Collect some raw food recipe books for more ideas. My personal favorites are: I am Grateful, The Raw Food Revolution Diet, and Raw Food Made Easy because they're easy and all the recipes taste delicious. My favorite healthy cooked recipe books right now are Color Me Vegan, Vegan Table and Vegan Yum Yum. Also easy and with some rawish recipes. You can also find tons of free recipes online.

Do you have any tips to add to this? Would love to hear how you got your family to go more raw!

Healthy Heyday At My Book Release Party

Here's a post from my new friend, JodyLynn, who came to Au Lac Sunday night to celebrate the release of my book. Her blog Healthy Heyday is a great collection of healthy living and raw lifestyle. Check it out!

Going Raw with Judita Wignall (Raw Judita)
By JodyLynn, on May 2nd, 2011

Last night, the hubs and I went to Au Lac Restaurant to attend a quaint soiree for the book release of Raw Judita‘s new book “Going Raw.” I was extremely excited, first of all, to go to Au Lac (my most fave raw restaurant) and secondly, to finally meet Judita “live” in person. Since going raw in 2009, I have followed her blog, Raw Judita. This red-headed, red hot, raw food vixen is a soulful gem that exudes pure, raw, organic wholesomeness. Bluntly, she is absolutely gorgeous!

Judita and I

yum-deli-oh-ish-ous!

Entering the room, the vibe and energy made beautiful music together as they danced on my senses. The tone was set for a “rawsome” evening. Just as Judita promised there would be spinning beats (pretty cool tunes, I must say), samples to taste (and they were, oh, so yummy!), and her new book “Going Raw!” The samples, recipes from her book, were delicious! We sampled the Orange-Cranberry Oatmeal Scones, Trail Mix Energy Bars and Mexican Spiced Brownies. My favorite was the Mexican Spiced Brownies…do die for…I mean it – just shoot me! The book…well it should be wrapped and put on the top shelf just like Playgirl. Seriously, the book contains “food porn.” Not only are the recipes tantalizing to the taste buds, the photography is exquisite – true “eye candy.” The content of this book is lethal to your health…you must get it, read it and I guarantee you will live happily ever after! After perusing this 192 page treasure, which also comes with a bonus DVD featuring raw food kitchen skilled included, I was so inspired to try a new recipe, continue on my journey to eating “clean” and live my life deliciously. :-) Judita makes it easy peasy for anyone to delve into the “raw food world” without inhibitions only abandon…GO FOR IT! I am highly recommending this book to peeps that are curious about raw, wanting to add more veggies to their diet, and/or wanting to make a change in their lifestyle. Although I have been raw since 2009, I gained great ideas and knowledge from this well-thought out guideline to “eating well and being well!”

From rockstar to rawkstar, Judita is a model, actress and musician – as well as a Certified Associate Chef and Instructor AND a Certified Benefits of Raw Food Nutrition Educator. WOW! From whatever angle … creativity is flowing and glowing from this vibrant veggie vixen.

The hubs and I, as usual, savored our meal at Au Lac – so insanely delicious! As you can see, once again, I dove into my grub without taking a photo of it’s beautiful presentation. Not to fret, I got the last dregs of my Humanese Soup. This soup literally makes my innards sing! SOOOOOOO good! We devoured the Chimichurri bread – just melts in your mouth. We split the Chips and Salsa. Everything is raw, but tastes amazingly like cooked food. For our hour plus ride home we each ordered a drink – the hubs got the Chocoholic and I chose the Hawaiian Blend. yum. :-)

It was nice to mingle and talk to Judita and like minded peeps. I also got to meet Julie Morris. What a doll! Julie has a book coming out late spring called Superfood Cuisine. It is a definitive guide to cooking with superfoods. Can’t wait! :-)

As you can see I had quite the “rawsome” time…check back as my “rawsome” weekend continues.

xo

Lady Talk

A month ago I tweeted that I had picked up these magical feminine napkins at the Health Freedom Expo. I was so impressed with the claim that they ease menstrual discomfort I bought 4 packages. Well this past weekend I got to put them to the test and, sadly, they did nothing for the cramps, bloating, lower back pain, etc. But in their defense I think they are still a great product. Here's the lowdown from their Facebook page:

Discover our 7 layers of protection

- Premium soft cotton surface
- Soft leakage lock layer
- Super absorbent water retention layer
- Biodegradable polygel maximizes top surface dryness
- Breathable bottom layer helps eliminate excess moisture and heat
- Easy to peel back adhesive improves fit and comfort
- Anion core strip for menstrual discomfort relief (no relief for me, but maybe it will work for you)

I was told they are non-chlorine bleached and biodegradable and at $2 a package, I think they're a great value. Find out more at Empowerpads.com

A Spicy Twist On a Raw Favorite - Mexican Spiced Brownies

Here's a recipe from my book "Going Raw" that is one of my all time favorites. Unfortunately, a typo made it into the book that I wanted to let everyone be aware of. On page 134, I listed 3 tablespoons cinnamon while it should have only been 1 tablespoon. So in light of this blunder and in celebration of the release of my book, I think it's best to give the recipe away as a freebie. I apologize in advance to anyone who ends up makes this recipe with three tablespoons, but hey, at least cinnamon is good for your blood sugar levels which you'll need after diving into this sweet and spicy chocolaty goodness.

Mexican Spiced Brownies
Makes 12 to 16 servings

I’ve always loved spicy chocolate so I made this version with a bit of a kick. If you prefer less heat cut the cayenne by half. To make it kid friendly omit the cayenne all together.

Prep time: 30 minutes
Chill time: 1 to 2 hours

Brownie Base
4 cups walnuts*
2/3 cup raisins
2/3 cup Medjool dates
2/3 cup cacao powder
1 tablespoon Mexican (ceylon) cinnamon
2 teaspoons vanilla extract
2 teaspoons finely ground star anise
2 teaspoons cayenne pepper
pinch of sea salt (optional)
2 tablespoons water

*preferably soaked 6-8 hours and dehydrated but not crucial

1. Place walnuts into a food processor and grind into the consistency of a meal. Don’t over process or it will release too much oil.

2. Add the raisins and dates and process until the mixture is well combined.

3. Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.

4. Add the water and mix well using your hands. It should start to resemble a dough.

5. Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

Frosting
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao powder

1. Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

2. Spread topping over brownies and chill at least 1-2 hours.

3. Remove brownie by lifting up the parchment paper and slice into desired size pieces.

Store in the refrigerator for up to one week or in the freezer for one month.

Chef’s tip: Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.

For more great recipes check out my book Going Raw from Quarry Books!

Snack Attack!

I went to Expo West a couple weeks ago to check out the latest happenings in the health food world. Though I wouldn't say much of the food offerings were exactly health food, it's good to know there are a lot of companies who are at least making an effort in changing the Standard American dinner plate.

I didn't discover anything super innovative this year but the trend toward using stevia as a sugar substitute in products was definitely prevalent. NOW foods have really stepped it up on creating a non-bitter stevia liquid that is raising the bar across the board. So Delicious is coming out with a sugar free line of their coconut milk and coconut ice creams using stevia that were very, very good. I was blown away by how great their sugar-free ice cream was in particular.

After I made the rounds on the main floor of the expo I went down to the lower level (or 'hot new products' section) where my favorite raw companies were handing out delicious samples. I made a bee-line to Hail Merry, whose snacks I fell in love with last year, to see what was new for this year. Behold Merry's Myer Lemon Miracle Tart.

There are 3 servings in one tart. The "miracle" is not eating it all in one sitting.

This was sooooo goooood. Very tart and lemony, just the way I like, and has a creamy, melt in your mouth sort of cheesecake consistency. Very much like Earth Cafe desserts. It's incredible. The crust which is made of almond flour, coconut butter, palm sugar and sea salt is thick and buttery tasting. My husband and I had a fork sword fight over the last few morsels.

A couple other fun snacks new on the market were from Earthlings Organics who also make raw, vegan, gluten-free treats. I anxiously ripped open their chocolaty Vital Bites superfood cookies soon as I got home.

You had me at cacao.

These are really tasty, brownie type bites made of dates, almonds, coconut, cacao and mesquite. The label says "may contain immeasurable amounts of love and hard pieces." I only tasted the love.

I wasn't sure I'd like the Ceremonial Green Tea Matcha Bar as much as I did.

Made with coconut, almonds, pumpkin seeds, figs, agave, matcha (green tea) and lemon, it had a really nice crunch and texture. Not bitter at all from the matcha, I mostly picked up the coconut and lemon flavors. I liked that it wasn't too sweet and didn't taste like a typical dehydrated snack. This is something I would keep in my purse when I'm on the go.

For more snack ideas why not purchase my book Going Raw? I've got lots of fun snack recipes and more. Available May 1st, pre-order it here! www.rawjudita.com

Bringing Back The 'Booch

Photo by Bellingham Hippie

I miss kombucha the way it used to be. Bubbly, dry dragon pee. Since the kombucha recall last year and the brouhaha over it's minuscule alcohol content, kombucha manufacturer's have been selling us an expensive flat, sweet 'beverage' that is about as enjoyable as, well, nothing. It's a total bummer. I might as well shove $4 down my sink every day because that's exactly what I've been doing with the last few bottles I've bought. I was complaining to my friend about this sad state of affairs when she told me all I had to do was put it in a warm environment for a month and let it ferment to its full potential. Well duh! Why didn't I think of that? Has anyone tried fermenting their GT or High Country 'booch? I'll give it a shot and report back. Fingers crossed my GT Divine Grape will taste like grape champagne again.

P.S. I know I can make my own. I've got a scobie in my fridge. Just looking for the perfect container.

Update 10/8/11

I didn't realize that I forgot to update my results. Right after I posted this, I bought two bottles of GT and left them by the heater for two weeks. When I opened them they were highly pressurized and poured out like well shaken champagne. They were perfectly fermented and incredibly delicious!

Is The Raw Food Diet Ruining My Health?

Last week I got blood work to see where I stood nutritionally. I've been eating a high raw and mostly vegan diet (FYI I occasionally eat eggs and raw goat and sheep cheese) for over 3 1/2 years and wanted to make sure all my levels were where they needed to be. So the results are in and there is good news and some bad news. First the good. My B12 is optimal! I've been so paranoid about being low that I use three different supplements. A sublingual tablet, a sublingual mouth spray and a transdermal patch. I use them once a week, not every day, mind you. Each dose contains about a weeks worth but I'm not taking any chances. B12 deficiencies can cause irreparable nerve damage so it's important to stay on top of it. Other good news, my vitamin D levels are great as are my lipids and white blood cells.

Now for the bad news... I'm borderline anemic. My red blood cells and ferritin levels are a bit low. A holistic health counselor who reviewed my results recommended red meat, more sodium and good cholesterol. Apparently, he says he sees this in all of his vegetarian clients. The cholesterol part sort of threw me off as my lipids were perfect but I guess it was more precautionary. I did hear Gabriel Cousins say he gives coconut oil to his patients that have low cholesterol so I'm going to take a couple teaspoons a day just to see what happens. It's fast becoming my favorite supplement of the day. Yum!

As for eating red meat for iron, I'd rather try to correct this using a plant based approach first. What prompted me to get a blood test in the first place was that I had been feeling tired last month. I kept needing naps a few times a day. I figured it had to be either my thyroid, adrenals or anemia. I became anemic in high school when I tried to go vegetarian so I was pretty certain that's what it was. I believe the problem was that I had been drinking New Chapter Berry Greens every morning this past month and skipping my usual green juice (because I'm lazy). Vegetarians need a lot of chlorophyll to build the blood, so now I'm juicing loads of kale, parsley and Romaine lettuce along with 2 bunches of celery (for sodium) and a lemon (for vitamin C to help absorb the iron). I can already tell I'm doing much better by my energy levels.

I'm also adding more pumpkin seeds to my diet. They're rich in iron as well as zinc and magnesium. I made a delicious pate from soaked seeds, herbs and sea salt. I'll post the recipe in a few days. Also, sesame seeds are rich in iron as well, so I'm getting crazy with the tahini dressing. I noticed the Sun Warrior protein I've been taking has 20% of my DV so I have to be on the right track.

And just to seal the deal I'm going to pick up a bottle of Floradix. It's a vegetarian iron supplement. Anyone use it before? And are any other raw foodies out there suffering from anemia? What did you do to correct it? Would love to hear your experience.

Superpower Pecan Granola

Lately I've been gaga over mulberries and wanted to find a recipe I could incorporate them into. What better way to use them than in a sweet and nutty high protein granola. Mulberries are kind of new to the superfood scene but have been used for centuries in traditional Chinese medicine as a tonic herb for the blood, liver and kidneys. They're high in vitamin C and contain resveratrol, the same cancer fighting antioxidant found in grapes and red wine. They have been used to help relieve fatigue, weakness, constipation, anemia and in reversing gray hair. If you can't find mulberries in your area feel free to substitute with your favorite dried fruit like raisins, cranberries or goldenberries. I also included some other superfoods like goji berries, chia seeds, and hemp seeds along with some high protein buckwheat and rolled oats.

Superpower Pecan Granola
Makes about 10 1/2 cups

Soaking time: 4 hours
Prep time: 20 minutes
Dehydrator time: 20-22 hours

3 cups pecans, soaked 4 hours, coarsely chopped
1/3 cup chia seeds, soaked in 2 cups water for 4 hours
2 cups hulled buckwheat groats, soaked 1 hour
2 cups gluten-free rolled oats
2/3 cup dried mulberries
2/3 cup goji berries
1/2 cup hemp seeds
1/2 cup palm sugar
1/2 cup maple syrup
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt (optional)

Combine all ingredients in a large bowl and divide among 3 dehydrator trays lined with non stick sheets. Dehydrate at 110 for 12 hours. Flip granola onto mesh screens and continue drying for another 8-10 hours or until crispy.

Store in an airtight container for one month. If it gets soft, dehydrate again until crisp.

Ayurvedic Self Care