So here's to a brand new year, and to you!
Thursday, December 31, 2009
So here's to a brand new year, and to you!
Monday, December 28, 2009
But until I move up North, I’ll contend with enjoy all of their innovative products. The Vega team sent me some of their new Vibrancy bars. There are three flavors-chocolate, original and green food. I was pleasantly surprised by the array of different textures in the bars. Rather than being your typical fruit and nut bar (example Larabar or Clif Nectar) they add sprouted buckwheat and sorghum for a nice little crunch.
Chocolate was my favorite flavor but I liked the green food and original as well. Staying true to the Vega standards, the bars are organic, vegan, gluten free and raw. Their ingredient list is a bit longer than aforementioned larabars, but chock-full of good things, such as: sprouted buckwheat, dates, hemp seed, brown rice protein, pea protein, EFA oil blend, salba (chia) and sorghum puffs. The EFA (essential fatty acids, ie Omega-6 and 3) blend enticed me. Its a combination of hemp seed, black cumin seed, coconut, pumpkin seed, black raspberry seed, blueberry seed and cranberry seed oils. I had never heard of most of those oils! The green bars also have a Green Food blend of powdered wheat grass, spirulina, alfalfa, spinach, brocolli, kale, kelp and dulse. How’s that for vibrant?? For the dirty numbers-200 calories, 9 g protein, 5g fiber, and 9 g fat. They’d be a great choice when you’re short on time, but in need of good nutrition. Now we just have to get them into more US markets! For the time being, they are available on-line and in some select stores.
*****and if you want to try a new kind of bar, Chocolate Covered Katie is having a giveaway for a box of 12 Wildbars!*****
Friday, December 25, 2009
Monday, December 21, 2009
After having a stressful exam period followed by the crushing news of my flight home being canceled, I just broke down. I don’t get upset very often, but that weekend, I was a hot mess, and a fountain of tears. Well, everything worked out ok-I got on standby ona later flight, and made it home! I’ve been thinking a lot about emotions and how they really shape your life. I was walking a thin line for the week leading up to my breakdown, not enough sleep, no relaxation, too much caffeine. But now that that is over, I’ve been reflecting on just how amazing my life is.
Remember my gratitude post? Well, all those are still true, and I’ve added a few more to the list. I think I’m going to start a gratitude journal. In the middle of exams I was getting down, and I made a list of the little things that made my happy that day. When I sat down to think about it, my day actually hadn’t been that bad at all. While I’m not sure this realization helped my ace the test, it certainly improved the quality of my day! Small interactions, smiles, talks really do make a difference every day. When I get upset, I tend to retract from the world and not let anyone near me. But without those connections I miss out on a lot. I missed two birthday celebrations Saturday night because I was too busy feeling sorry for myself, not a fact that I am proud of. But life is a journey, and I try to learn from my mistakes.
So my day spent in Logan turned out not to be that bad. I got to catch up on all the blogs I follow, and start to reformat my own little bloggity (tabs!!! not perfect, but I’m lacking in css programming skillz!) I miraculously got on standby on the next plane to denver, and made it home, safe and sound. And the internet world seemed to know how stressed I was and make up for it x2384932897! Thanks to Alisa at Go Dairy Free and One Frugal Foodie, I won a copy of Ricki Heller’s cookbook “Sweet Freedom” which i can’t wait to try! Ricki’s blog is full of amazing photos and recipes, all vegan and refined flour/sugar free!! A pair of recovery socks in on the way from Matt (No Meat Athlete), which really gets my itching to train for another marathon-or maybe something longer?? Daily cadence sent my a box of Clif Bars, and Shelby from La Belle Vegan has a Oh Nuts! giftcard heading my way! See, so many things to be happy about this holiday season!
But most of all I’m happy to be home with my family and old friends. I only see them every 6 months or so, so all the time we have together is really precious.
PS. i promise i'll be back with nutrition, food, and fitness posts soon. Thanks for letting me let out some emotions!!
Friday, December 11, 2009
I just adore holiday flavors, like.....
love them all-but the cranberry orange nut bread is UNBELIEVABLE!! i really didn't think i would like it-oh how wrong i was.
Holiday Celestial seasonings
i've only been having like 4 cups a night
Soy (and Rice) Nog- or Snog
I just love the smell of gingerbread!! I need to make Averie's Raw gingerbread, stat!
found in oatmeal, smoothies, pie, bring it on!!
You can find me.....
at the gym, eliptical-ing while reading notes
What's your favorite holiday flavor? Any favorite study method, tips or tricks??
K I'm off to study Glycolysis and the Pentose Phosphate Pathway, before moving on to Porter's Five Forces and Iron-Deficiency Anemia.....
Here's what I ended up donating:
Julia joined in the giving fun!
But it was worth it to contribute to these stocked shelves:
BMC food pantry: ( and why I donated directly to them, and volunteer there once a week):
- Its a Preventative Food Pantry-the only Food Pantry in the country that makes sure to give out culturally sensitive, individualized food bags for those with diabetes, food allergies, obesity and other medical conditions. The distribution of unhealthy food is very limited. No one deserves junk food!
- It is needed: Hunger and Malnutrition are a major problems for patients at BMC: 1/5-1/3 families with small children sometimes or often do not have sufficient food to feed their family.In this community 40-43% live below the poverty line (MA average is 35%)
- They have a Demonstration Kitchen to show patients how to cook new foods and makeover traditional meals!
- Its staffed/run by the nicest people ever!!!
Thank you so much Natalie for organizing this great food drive and for everyone else who participated!! If you're feeling a little generous this holiday season, there's still plenty of time to donate to your local food bank! (In fact, they could use a little help all year long! )
and If you don't hear from me, its because I'm buried 500 pages deep in the library! oh biochem, you'll be the death of me!
Wednesday, December 9, 2009
I have tried:
(with Peach being my favorite)
Each one has two servings of fruit! I love that they add chia-one of my new favorite foods! While they will not be replacing my love for Larabar-its nice to know what other Whole, Organic food bars there are out on the Market!
So if you see these in your local Whole Foods or Health Food Store-I'd check it out!
**Just so you know, I bought these bars myself (well, actually my mother did), and have not received any sort of compensation from ProBar to post a positive review. Let's all blog with integrity! **
Don't forget to Enter Pure2Raw's Giveaway and Chocolate Covered Katie's Coconut Butter Giveaway!
Monday, December 7, 2009
NO not That kind of Chia!
now i can run forever!
amazing grass chocolate powder=Nutrient-filled all-natural "tapioca" Although i am a lover of all things tapioca, or just puddingy in general, this kicks them out of the water, nutrient wise!
For Good Recipes with Chia-Check out these lovely posts!
have you tried chia?? any favorite recipes to share???
Friday, December 4, 2009
For my bday/just to make me happy she had dates and raisins sent to me.
Big whoop, you might be thinking, you can get those anywhere!
No, my friends, these are no ordinary dates and raisins.
These ones come from a magical place called Brown Date Garden and are the best tasting, ripest, most fresh, succulent dried fruit you will ever taste. I devoured them.
If you ever need high quality dates or raisins I highly suggest you call these people up. Their product is spectacular.
If you need anymore convincing, here are some fun facts about dates:
- 1 date=25 calories
- They contain the highest mineral content of all fruit (raisins come in #20
- High in Potassium, Phosphorus, sodium, magnesium, calcium, iron, copper, Vitamin A and B
And at Brown Date Garden:
- They harvest, grade, and package what we grow themselves-with no middlemen. They're a small business and the owners are the sweetest people ever. If you ever have questions or concerns, they will answer your phone call. And every box comes with a hand-written thank you in script.
- Super Fresh orders are shipped within 24 hours of harvest, straight from orchard to you!
I highly recommend the Medjool Dates and Red Flame Raisins. Their Grapefruit is also amazing.
What are you waiting for-before you make your next raw pumpkin pie or fudge babies -check out Brown Date Garden's Website or call 760-397-4309
**Speaking of Raw, Rawbert's Organic Cafe in Beverly, MA is having workshops every Saturday this month with demos and how-tos. So if you're in the area, call to reserve a spot now! Tomorrow is Raw Breakfast How To, and Next week is all about Raw Dessert!! **
Wednesday, December 2, 2009
Maybe its because my little sister just got home from an epic adventure in India, maybe its because finals stress is starting to set in, who knows, but I feel like I need to escape. Little weekend jaunts are nice, but I need to get OUT.
So today I bought tickets with three amazing friends to Iceland for Spring Break.
Monday, November 30, 2009
December 5th 2009: Tour the Taza Chocolate Factory!
Ever wanted a firsthand look at the inside of a chocolate factory? Now's your chance! Just in time for the winter holidays, Their opening the doors to the public for chocolate tastings and tours of the factory.On Saturday, December 5th 2009, visit them in Somerville, MA and see how chocolate really comes to be. Tours run from 10 AM to 6 PM, and are free and open to the public. Be prepared: There will be lots of tastings.The factory is quite small, so come early or late if you can't stand to wait!
Still need some Holiday gifts? There will be lots of tasty chocolate and holiday gifts for sale, at factory discount prices
I went last year and it was so cool to see how they stone-grind their chocolate using traditional Mexican Methods. Check out their website for some great information about how they make the chocolate, and drool over the fantastical flavors ( Guajillo Chili is my fave!)
So if you're free this Saturday, I highly suggest you swing by!
Sunday, November 29, 2009
Mine was excellent-very relaxing!!
Connecticut is gorgeous and I adore it! I had the sweetest hosts, and it was a blast!
Thanksgiving was vegetable-full, just the way I like it
I don't think I've ever really participated in Black Friday, but this year-we got up at 5:30am and hit up Lord and Taylor and then, Woodbury Commons.
22 hour day-which I was pretty impressed about-especially since the majority of the day was spent shopping and dancing!
Then to wrap-up my weekend of discount shopping, we went on a grand-tour of discount stores.
Aldi is also a win!
So now its back to "real-life" and one more push-lots of stuff due/exams in the upcoming weeks, and unfortunately I did not get much done this weekend, school-wise! Oh well, everything will work out!
I have a few posts scheduled though, and Blog-reading is my favorite distraction, don't you worry!
Friday, November 27, 2009
I'm a Huge Friend Of Fermentation! In fact, I'm sure you are one too! Here's a sampling of delicious things that wouldn't be here today without our little anaerobic friend! Bread, coffee, chocolate, tea, vanilla, beer, wine, all alcohol, kombucha, sauerkraut, tempeh, soy sauce and others!
I love attending demos, and after seeing the one and only Sandor Katz, author of Wild Fermentation and Fermentation Guru, I was excited to get started on my own batches of Sauerkraut. Unfortunately, the summer got away from me, but with Slow Food BU, we got Alex Lewin to do a second demonstration for a small group of us. Alex is a lacto-fermentation expert and all around great guy!
Why Preserve? Extends the "window of edibility" for that particular food and makes it available year-round. If you're not near the equator or in sunny cali, this is important if you strive to eat locally. Also, to create new tastes and textures. In the case of sauerkraut it also increases the nutrient and digestive benefits of the food. Besides fermentation, other methods of preservation are canning, freezing, refrigerating, and drying.
Is it Safe?? The Danger Zone for pathogenic bacteria is 40-140 degrees farenheit. Alex believes that fermenting is much safer than canning, because you will KNOW when something is going wrong. IE if its slimy or furry-TOSS IT! If your senses are telling you something is not right, steer clear. Also our ancestors all ate food that wasn't refrigerated-if that helps settle your stomach
Doesn't That just get Moldy and Gross?? Leave a vegetable out to sit in the air, and yes, you'll get mold, and it will turn into an awful slimy mess (i'm imagining, i'm lucky enough to never have witnessed such an atrocity!) But, leave out a vegetable covered in liquid you get acid-forming bacteria (=good). These probiotic bacteria begin to pre-digest the food, making our digestive tract's job a little easier, and keeping things regular, if you know what I mean
And without further ado, This is Alex's recipe:
Cabbage (the fresher the better!)
Wide Mouth 1 pint Mason Jars
Large Mixing Bowls
Weigh Cabbage and then chop, using a large chefs knife or a food processor
Add chopped cabbage and measured salt into a large mixing bowl and start to "knead" the cabbage (with clean hands!!). You want to start to break down the cell walls of the cabbage, with the help of the salt, and draw the water out of the cabbage.
Variations-Wanna spice it up?? Well you can, literally!
- Add purple cabbage to make a more aesthetically pleasing 'kraut!
- Add herbs and spices!! Alex likes caraway, fennel or anise seeds. You can add this pre-fermentation, or when serving
- Try fermenting other vegetables! parsnips, raddishes, turnips, carrots, really any vegetable!
Alex is my new go-to sauerkraut guru, and I suggest you check out his site- Feed Me Like You Mean It, and see what's he's abrewin' -or @reply him!
Sandor Katz's Book and website are also a valuable resource!
Check out this ebook! It has some fun facts, such as....
- Sauerkraut is sexy! Not only does Heidi Klum love sauerkraut but the Croatian Times reports that saurkraut is a powerful aphrodisiac
**Thanks to Rachel from BU Today for taking some great photos with her fancy DSLR camera :) **