Monthly Archives: October 2011

October 15, 2011 · 1:30 pm

PIPELINE TO A CURE SUP EVENT

I thought I’d share some pictures with you from the Cystic Fibrosis Foundation’s Pipeline to a Cure Stand Up Paddle event I went to this past Sunday as an Ambassador for NEXT by Athena.  For those of you unfamiliar with Pipeline to a Cure:

The goal of the Pipeline To A Cure is to increase awareness and funding for the Cystic Fibrosis Foundation by rallying the surfing and action sports world. Since 1955 the Cystic Fibrosis Foundation has worked to assure the development of the means to cure and control CF and to improve the quality of life for those born with the disease.

In recent years, doctors in Australia realized that cystic fibrosis patients who surfed had significantly healthier lungs than non-surfing CF patients. They found that the inhalation of saltwater mist hydrates the lining of the lungs and actually assists in the elimination of bacteria-laden mucus. As a result of this discovery, a hypertonic saline solution was developed to mimic a “surf session” for CF patients to use on a daily basis. We all know that surfing is great for the body and soul, but in this case, it actually helps fight the disabling effects of cystic fibrosis for thousands of children.

We really lucked-out with the weather (the weekend before was FREEZING) which made the day so enjoyable.  What could be better than hanging out at the beach?  Above is a picture of me with Dave Kalama (World Champion of surf, SUP, and outrigger canoe) and Suzanne Yeo who is my fellow NEXT by Athena Ambassador,  a SUP Instructor, and yoga instructor.

Above on the left is Lisa Vogel who is one of the co-presidents of RAJ Manufacturing which designs, manufactures, and markets  swimwear for high profile brands such as  Athena, NEXT by Athena, Luxe by Lisa Vogel, Ella Moss, Splendid Swim, Guess Swimwear, Hurley Swimwear, St. Johns Swim, Reef Swimwear, and Nautica Swim.  I feel really lucky to be associated with RAJ and NEXT by Athena.

During the event all of us were commenting about how awesome the music was.  The music was provided by the Kalama Brothers (click here for more information) and had that awesome laid-back Hawaiian feel.  I had to laugh when during one of their breaks I realized that I knew one of the brothers, Ryan, from when my son was younger and he taught his Gymboree class.  It was fun to reminisce with Ryan and meet his brother Kai.  I am expecting big things from these brothers (Kai was on season 8 of American Idol).

We finished off the afternoon by taking a quick SUP class from Suzanne.  I had been wanting to try SUP for years and absolutely loved it.  I am looking forward to getting out there and practicing.

Please consider supporting Pipline for a Cure.  What an amazing cause.

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October 14, 2011 · 1:30 pm

HOMEMADE RAISINS

This summer my sister and her family moved away.  9 years ago she and her husband (Who happens to be my husband’s college roommate)  moved to the town where I live with their 6 month old daughter.  The night she moved was her 30th B-Day (December 22nd) and it was pouring rain…not much of a birthday, but I was super excited that they moved down here.

Our children were able to spend their early childhoods with their cousins and my oldest niece was like a sibling to my son before he finally got his true sibling when we adopted our daughter.  My sister’s oldest is now 9 years old and this summer they decided as a family to embark on a great adventure…They are now living in the mountains near every type of activity they love (hiking, mountain biking, fishing, skiing, camping, etc.).  I get amazing photos texted to me, but I still miss them tremendously.

I eat granola almost every day.  The latest batch of granola (click here for the recipe I use) was made with raisins I made from the overflowing grape vines in the backyard of my sister’s old house.  After my sister moved and before her new tenants moved in, I went over the her house and harvested buckets and buckets of grapes to bring home and make raisins with.  Now whenever I eat the granola I made with “their” raisins I think of my sister, brother-in-law, 3 awesome nieces, and hilarious nephew.

Making raisins is so easy!  Simply wash the grapes, remove them from the vine, place them on your dehydrator tray, turn it on, and wait until they are as dry as you’d like them to be.  My raisins took about 24 hours to dehydrate.

I had so much fun making the raisins.  My kids and I made raisins from many different kinds of grapes and all of them were good for different reasons…some were super sweet, some were sweet and sour, some were big, some were small.  I am looking forward to trying to make my own dried cranberries as they come into season.

And remember, you don’t have to have a dehydrator to make raisins…all you need is good old sunshine or your oven turned as low as possible.

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October 12, 2011 · 1:30 pm

PRODUCT REVIEW – Miracle Clay Skincare Products

I used to be a beauty mask junkie and would apply a mask to my face at least 5 nights a week rotating between my favorites.  Somewhere along the line I got busy and stopped using masks consistently.  I forgot how much I like the “spa” like pampering feeling you get when you apply a mask to your face…not to mention the fact that actually do make your skin look better.

I was recently sent samples from Miracle Clay of several clay-based products and my face and body are thanking me for using them.

Miracle Clay’s mission is to make the world healthier and happier by promoting high quality, paraben-free, animal-free, natural skin and health care products that truly do work and are known for their healing qualities. The inspiration behind Miracle Clay was born in the Amazon Rainforests of southeast Peru where the founder, Inna Zatulovsky, first learned about one of the most amazing substances on Earth, Calcium Montmorillonite Clay.   Edible Montmorillonite Clay (also known as Bentonite Clay) is very rare and only found in certain desert regions of the world. This unique healing edible clay has been used for a wide range of medicinal purposes for thousands of years by nearly 200 cultures, including the Egyptians, the Aztecs, and other native people of Mexico, South America, and North America.  More recently, even NASA astronauts have used Calcium Montmorillonite Clay for strengthening their bodies during space missions.

After using the product for a few weeks I am a real believer in the Clay Mask made with magnetic clay.  The clay used to make the mask contains 57 trace minerals that have detoxifying and healing properties.  My face feels so clean and smooth after using it.  I love it so much that I actually brought it with me on a recent trip!  The ingredients are gentle (i.e. chamomile, sea kelp, MeadowSweet, Kanwa Clay, sage), organic when possible, and 100% vegan as well as free of sulfates, parabens and aluminum…yay!

I also really like Miracle Clay’s Moisture Intense Lotion because it truly is moisturizing.  I have been using it in the morning after my shower and it is perfect for after shaving and to moisturize areas of the body that tend to get really dry.  I find that the lotion is extremely effective at keeping elbows and knees smooth.  Oftentimes it seems like lotion will leave my skin greasy, but their lotion did not have this effect on me…it soaked in quickly and seemed to lock into my skin.  I am really picky when it comes to scents since I usually do not like to use anything with a strong smell.  The Moisture Intense Lotion smells great and is very subtle.

I have been hitting the workouts really hard lately and as a result I am very grateful for the Clay Bath that was sent to me.  I have always been a proponent of Epson Salts and now I can add Clay Bath to my list of products that really helps with muscle soreness.  All you do it add it to the bath and soak.  I have been alternating between the Clay Bath and Epson Salts and that has been doing the trick.

I really do recommend that you try the products from Miracle Clay.  I am always happy to throw my support behind a company whose mission is to help others and to do it in a responsible and sustainable way.

Miracle Clay created a special 15% off promo code just for Veggie Grettie readers.  Enter the following code during checkout to receive the discount: GRETTIE15

To learn more about Miracle Clay click here.

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October 10, 2011 · 1:30 pm

CREAMY PUMPKIN PIE ICE CREAM – Vegan and GFree

My recent trip to Hugo’s for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.  I am in the midst of pumpkin fever and wanted make some pumpkin flavored vegan ice cream that was health conscious along with being truly creamy and decadent.

This was so easy to make and the results were so good that I can’t wait to make more and more flavors.  I am dying to make a chocolate version, but my son is requesting peanut butter and since I am a big fan of anything PB, I am sure I will go that route next… I am happy to score some points wherever I can!

INGREDIENTS
3 cups cooked (fresh) Japanese sweet potato, peeled
1 cup So Delicious Original Creamer
1 cup canned organic pumpkin
¼ cup yakon syrup
3-4Tbs. Somersweet*** or Stevia to taste
1 vanilla bean (or alcohol-free vanilla extract to taste)
1 ½ tsp pumpkin pie spice
 
***Somersweet no longer contains Acesulfame K.  It’s ingredients are Inulin, Erythritol, Fructose, and citrus peel extract
 
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To cook the Japanese sweet potato steam them until softened (mine took 30 minutes) and then bake them at 400-425 degrees Fahrenheit for 20-30 minutes.  I learned this technique from my Chinese in-laws and it makes sweet potatoes and yams sooooo sweet and creamy.  It is my experience that when a sweet potato or yam in only steamed they have a slightly watery texture.  Baking the sweet potatoes after steaming them makes them creamy every time.

Place all of the ingredients into your high speed blender and blend until very smooth.  I blended mine long enough that the mixture was warm.  Although I have not tried it, I am sure it would work ok in a food processor as well (make sure you periodically scrape down the sides).

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.  You may decide to cool the mixture in the fridge first; I poured it straight in to my ice cream maker.

***A little side note…sometimes taking photographs by yourself can get messy.  Notice anything funny about the pic above???  My depth perception was messed-up since I was looking through the camera and I ended-up pouring some of the ice cream mixture onto the counter, down the cabinet, and onto my feet.  After cleaning up, I took the picture below and actually made it into the ice cream bucket.  Sheesh!!!

If you have any of the ice cream left and freeze it, make sure you take it out of the freezer 15 minutes before serving so it can soften a bit.

For a printable version of this recipe click here.

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October 9, 2011 · 3:39 pm

UNPROCESSED GIVEAWAY WINNER and SUP

Congratulations to Lynette who is the UNPROCESSED giveaway winner!

Right now I am on my way to a wonderful event, the Back Bay Stand up for CF (World Champion Dave Kalama will be there!).  I will be there representing NEXT by Athena and can’t wait to try my hand at Stand Up Paddle (SUP).  This is sure to be a fun day for the family and it all goes to a good cause, the Cyctic Fibrosis Foundation’s Pipeline to a Cure.

I’d love to see you out there today.  I will be there from approximately 10:30am-12:30pm.  Come one out for a good time and good food (I believe Wahoos will be there).

Newport Aquatic Center
1 W hitecliffs Dr · Newport Beach

 

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October 7, 2011 · 1:30 pm

THAI PIZZA – Vegan and Gluten Free

Way back in the day I was a devotee of the California Pizza Kitchen.  I would always order one of two dishes…either the Angel Hair Pasta with Tomato Basil Sauce or the Thai Chicken Pizza.  The other day out of no where I had a hankering for the Thai Pizza, but the “Chicken” no longer appeals to me, so I subbed it out with broiled marinated tofu and it was just as good…actually better!

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INGREDIENTS – serves 4

Premier Japan Gluten Free Teriyaki Sauce (MILD)
OR
San-J Gluten Free Thai Peanut Sauce (SPICY)
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PB2 (optional)
1 block tofu (firm or extra firm)
1 bunch cilantro
1 cup shredded carrot
2 packed cups shredded green or purple cabbage (or combo of both)
½ onion thinly sliced into half moons
Mozzarella Daiya
Chopped peanuts
Sami’s Bakery millet and flax pizza crust

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Crumble the block of tofu and place it into a glass Tupperware container.  Pour in either the teriyaki or peanut sauce and mix well to marinate (use enough to coat well).  Allow to marinate 1 hour to overnight.

After marinating, broil the tofu on a lightly (VERY lightly) greased cookie sheet for 10-15 minutes.  Once broiled, set the tofu aside.

Preheat the oven (and your pizza stone if you have one) to 475 or 500 degrees Fahrenheit.

While the oven is preheating, clean and chop the veggies and cilantro.

Sauté the onion and cabbage in either some water or a tiny amount of olive oil.  Once the cabbage and onion has softened (5-7 minutes), add in the carrot and sauté a few minutes longer.  Remove from heat when the sauteing is complete.

Assemble the pizza by spreading the crust with either the teriyaki sauce or Thai peanut sauce.  I used the teriyaki sauce and added in some PB2 to make my own peanut sauce since my daughter is not a fan of spicy food.

Top the crust and peanut sauce with the cabbage, onion, and carrot mixture.

Now top the pizza with the broiled tofu, Daiya cheese, cilantro, and chopped peanuts.  Bake for 10-15 minutes until browned to your personal taste.

I served the pizza with the spicy Thai peanut sauce on the side for dipping.

For a printable version of this recipe click here.

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October 5, 2011 · 1:30 pm

VEGAN SOFT SERVE – Hugo’s Tacos

After attending Chef AJ’s cooking class (click here to read the post about it) we were hanging out at her house when she mentioned a vegan soft serve place nearby…my ears perked right up.  Everyone starting raving about how amazing the vegan ice cream was and that it was made with sweet potatoes as a base.  I was in like Flynn.

We headed over to Hugo’s to get some amazing soft serve vegan ice cream.  They serve chocolate, vanilla, or a swirl of the two (which I opted for).  It was AMAZING and so creamy!!!  I can’t wait to take my family next time I am up in the LA area with them.

While we were there we ran into one of Chef AJ’s friends, Chef Rawsheed who is a celebrity raw chef and leader within the raw movement having founded Sun Power Natural Cafe.  Chef Rawsheed is on the left in the picture below along with Nick whom I met at the class.

Hugo’s vegan ice cream stand is in Studio City at the 101 and Coldwater.  While I haven’t eaten an actual meal at one of their restaurants (they have 3 locations), their menu looks great and is filled with lots of vegan and vegetarian options.  I am going to have to have lunch AND ice cream next time I go.

I also hear that there is a vegan ice cream parlor called Atomic Number 7 in Henderson Nevada, so you can bet we will check that out too the next time we are in Vegas.

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October 3, 2011 · 1:30 pm

THE CHEF AJ EXPERIENCE – Cooking Class and GIVEAWAY

Chef AJ and Julieanna Hever recently contributed a Guest Blog for Veggie Grettie where they showed us how to make Chef AJ’s Hail to the Kale dressing (click here to view the post).  Earlier this month I was contacted by Chef AJ and invited to attend one of her cooking classes.  It was great fun to meet Chef AJ in person.  She is wacky, zany, full of life, passionate, knowledgeable, friendly, and kind.  Interesting fact – Chef AJ was once on Johnny Carson playing two flutes with her nose while standing on her head and blowing bubbles out of her nose (I told you she is wacky)!!!

Chef AJ has been a vegan for over 30 years, but has only been a “healthy” vegan for the last 7 years.  During the class Chef AJ took a moment to tell her story and explain why she is so passionate about eating a whole foods unprocessed plant-based diet.  She explained that her typical day was filled with big gulp slurpies (embellished with 8 pumps of vanilla syrup), Dr. Pepper, sugar, pastries, and other forms of JUNK with the occasional serving of steamed broccoli on the side.  Eventually it caught-up with her and her health suffered in a major way.

In January of 2003 (There is no way to say this delicately) she went in to the bathroom to have a bowel movement and ended-up with a toilet filled with blood.  With a strong family history of colon cancer and bowel obstructions she finally woke-up after finding out that she had multiple nasty adenomatous pre-cancerous polyps in her sigmoid colon.  Her colon was so ill that they were not even safely able to remove the polyps.  This was her official wake-up call.

Chef AJ sent herself to the Optimum Health Institute in San Diego (Their organic gardens pictured above) for a total body overhaul.  She ate a 100% organic raw diet while there and it wasn’t easy as she suffered mass withdrawal symptoms within the first 3days .  Despite the discomfort of withdrawing from sugar, oil, and salt (what she deems the “Evil Trinity”) she committed to the program and 6 months later she had the colon of a newborn baby without having surgery or taking meds…what a testament to this way of life!

Chef AJ knew that this was the lifestyle for her and enrolled in culinary school at the Living Light Culinary Arts Institute in order to learn how to make health promoting food as palatable as possible.

The class she that I attended focused on just that.  Chef AJ teaches classes out of her home in Sherman Oaks with the goal of teaching her health promoting ways to as many people as possible.  In the picture below she is channeling her Johnny Carson days while performing a song about health (her sous chefs are also back-up singers / dancers).

During the 3 hour class I attended she made:

It’s Easy Being Green Smoothies loaded with kale and mint…my new favorite green smoothie ingredient

Nutrient Rich Chocolate Smoothies,  fresh almond milk (forgot to take a picture!)…

Nutrient Rich Smoky Black Bean Soup where she added all the veggies WHOLE to a pot of water and then just used the immersion blender at the end (Why didn’t I ever think of that???…MAJOR time saver!)

Raw Dream of Tomato Soup

One of my favorites…Hail to the Kale Salad

Fresh Banana Ice Cream in her Champion Juicer that was so creamy and amazing (I need to get me one of those!).  I have made this in my food processor and it is really good, but NOTHING like what the Champion Juicer makes.  It was crazy good.

Chocolate FUNdue…so good.  I make this regularly and keep it in my freezer in single serve cups otherwise I will eat it all in one sitting!  The picture below is the FUNdue in the processing stage.  It is such a great dip for fruit, truffle filling,  or sauce for desserts.

And last but not least, her version of a very popular Starbucks drink, a Caramel “Fake”iatto (I also forgot to take a picture of this!)

I was also sent home with a giant slice of her German Chocolate Cake that was eaten before I even had a chance to take a picture of it!

To learn more about classes with Chef AJ click here.  I believe she does not have any classes on the schedule at the moment because she is traveling to promote her new book, however you can check back regularly for updated class listings.

* GIVEAWAY * GIVEAWAY * GIVEAWAY *

Chef AJ’s Book Unprocessed

Chef AJ generously provided me with a signed copy of her book Unprocessed as a giveaway.  To enter the giveaway simple leave a comment at the end of this post about either of the following topics.  One entry per comment, so you have LOTS of chances to win…enter as many times as you’d like.

1.  What was your own personal health wake-up call?

2.  Ask me a question for my Ask Grettie column on Chic Vegan.  You never know…your question might be featured!

BONUS ENTRY

If you are not an e-mail subscriber of Veggie Grettie, become a subscriber, leave a comment in the comment section that you are now a subscriber, and that will count as an additional entry.

The giveaway winner will be announced Sunday, October 9th.

Organic garden picture courtesy of Optimum Health Institute

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