A Contributing Monkie!

I must say, I am proud to be a contributing monkie on G LIVING. It was only a week a go when I got an email from V – the creative mind behind this incredibly edgy and dark site that features all things green with a  modern twisted appeal. There is enough out there that just taps into what trendy and what’s not in the world of GREEN, but this site is different. It has a different look a different feel – and it is rather addicting! Because you just want to learn more, see more and you feel good after looking at it. So this last week I contributed my first post. I am excited to continue to be part of the “GREEN CHEF Monkies on the site. So please check in and even sign up for updates and other spicy information that is coughed up on a daily basis!

Here is my post in case you missed it!

I have never been one for sushi. I mean the l kind with white rice and raw fish. I won’t go into all the reasons why. To me, a real nori roll is one that is filled with veggies, kept raw and full of colour. It is one of my favourite things to eat. It is so simple to prepare and makes an amazing snack, lunch or dinner. I don’t know about you, but I like things stuffed. I love my food bursting with flavour, colour and texture and there has to be more than one ingredient in my rolls – no matter what. How boring is “kappa maki” – just cucumber alone in that roll? There are an abundance of other amazing veggies that would give anything to be inside a luscious roll of nori goodness.

So the key to raw nori making is to use RAW nori sheets. It doesn’t work if you buy the toasted kind. So make sure to buy it raw. Then for the filling, you can go crazy with anything from sprouted quinoa, to chopped jicama (an incredible root veggie from Mexico), to shredded cauliflower. But I went on a totally new tangent. I soaked and sprouted some sunflower seeds and almonds– which are loaded with healthy fats and nutty texture.  Then I blended them into my version of a mock tuna salad. I threw in some fresh herbs from my garden like dill, oregano and sage, added some dulse (a sea veggie – to give it that true vegan “sea” taste) and other condiments to just make it burst with unique flavour.

Once you spread that on your raw nori sheet, you are good to go and add loads of veggies. I would start with carrots, beets, cucumber, wild lettuce, mango sprouts, avocado. This is a pretty good start and will fill your rolls rather nicely. I promise you will be pleasantly surprised how delicious and filling these are. Take them to your next party or just enjoy them on your own – they don’t even need to be dipped!

SUN SEED NORI ROLLS

What’s in it?

4-6 sheets of raw nori

1 carrot shredded

2 small beets, shredded

½ cucumber, cut into slices

1 avocado, sliced

Handful of sprouts (mung, sunflower or pea shoots)

The seed spread

1 cup sunflower seeds soaked 10-12 hours

1 cup almonds soaked 10-12 hours

1-2 tablespoons fresh dill

1 tablespoon fresh oregano

1 teaspoon fresh sage, chopped

2 tablespoon lemon juice

1 tablespoon tamari

1 teaspoon fresh ginger

1 tablespoon kelp or dulse granules

½ teaspoon sea salt

Place all the spread ingredients in a food processor or high speed blender and blend until uniform. You can leave it chunky or smooth it out by adding a touch of water or blending for longer.

How you Roll it!

1. First you lay one nori sheet flat on a surface.
2. Spread about ¼ cup of seed spread on the nori sheet (you can fill it in to the edges if you want)
3. Place your veggies down in a relatively thin row horizontally towards the bottom of the sheet
4. Begin to roll- Lift the bottom edge closest to you, wrap over all the veggies, holding tight, continue to roll it all the way up – seal it with some water or extra seed spread
5. Cut the rolls – start in the center of the roll and then keep cutting down the center of each half until you have 6-8 pieces.

Harvesting Africa for Greens!

What an experience! I just got back from Kenya, Africa and I am still adjusting to life back here in Canada. Kenya is an incredible place with so much to offer in terms of it’s culture. The people in Kenya, are so amazing. They live a very simple life and enjoy it! Kenya also has so much to offer in terms of it’s land and crops. There is so much lush vegetation, it is green everywhere. However there is a problem, they do know the value of what they’ve got. They have the opportunity to be one of the healthiest nations in the world but they don’t understand the benefits of green veggies and their importance to health and immunity. This is a concern, because despite the simple and enjoyable life that they live, there is the impending issue of terminal diseases which takes the lives of so many Africans every year. This is where we “the Green Team” have stepped in, to make a difference and improve the quality and duration of their lives.

Heading out there. I had an idea of what to expect but nothing ever measures up to what you had thought. The mission for me was to be brought out there to educate different community villages on the benefits of greens. Yes greens! How amazing is that, they have greens everywhere in Kenya, growing all around them all year round! (I also can’t forget to mention the abundance of mango, banana and avocado trees – I was in tropical fruit heaven!)

Over the last year, each of these villages has been cultivated with their own organic garden. A team of well educated local individuals have made this a reality. With agriculture skills and strong knowledge for gardening, harvesting and planting these garden beds have been brought to life. With the garden beds in place, the next step is for the people (mostly ladies) in the villages to become educated on what it means to eat the  greens they are growing! They have the resources, now they need to put it into action. As you may or may not know most individuals in Africa, have been inflicted with some type of disease. Whether it is Malaria, HIV or Typhoid, the truth is they have weak immune systems, which leaves them vulnerable to contract theses diseases at any given time and over and over again. With HIV in particular, the goal is not to let it transmit into Aids. With Malaria the goal is not to get it more then once a year – if that!

With an influx of fresh and raw greens in their diet, they should be well on their way. Victoria Butenko’s book Green for Life was our guideline and driving force for these communities to start eating more greens in the simplest way possible.  Unfortunately most of the villages do not have access to electricity (meaning no blenders or Vita Mix’s), but we showed them how they can still make do. We have provided each village with a hand held juice extractor so at the very least they can get raw liquid green juice and then combine it with some fruit or just take it straight!

The next goal was to teach them how to cook their kale (Sukuma-wiki). Currently, they drench their kale in vegetable oil and cook it until it is brown (i.e. dead in nutrients). So I explained to them what this meant and taught them to just blanch their greens – dip the greens in boiling water for 1-2 minutes to take out the crunch/bite (and prevent any air-bourne illnesses) then combine it with some grains such as millet or rich and sweet potatoes (rather than Ugali – the traditional cornmeal that is a staple in their diet which is also low in nutrients). This way they could still enjoy cooked veggies by preserving it’s vibrant green colour and obtaining all of their vital nutrients.

Education is the driving key to make any immediate changes. It will take time for all of this to be put into action, but the goal is one year.  My friend Elisa, the team naturopath,  has taken a base line of their health and we will see what happens over the next year when they make changes in their diet. The next little piece to this project was the support for the many orphanages and child homes all around Africa- as many children have been left abandoned by their mothers (no money, no resources, ill health etc…). Of course many of them as well have been sadly inflicted HIV and Malaria, but luckily they have been taken in by caring and compassionate individuals who are dedicated to giving these children a roof over their head and food on their plate. Part of this food is greens, as these homes and orphanages have also been equipped with some of the best looking organic gardens that I have ever seen. Every seed and plant is in it’s perfect place for optimal growth and output. Even in some of these locations the children are actually in charge of their own plot of land. At such a young age, some of them don’t even realize how lucky they are to be able to have access to organic green veggies. The nutrition that they will gain from this vegetation will hopefully infuse their bodies with good nutrition to prevent long term and terminal diseases.

I can’t even describe the gratitude that I have to have been part of this incredible project and mission. We have set out to do something incredible and my team leader Dale (from Natural Calm Canada) has been set on this mission for years. He has dedicated his entire being and business to supporting these Kenyan communities. I am excited and humbled to help to make a difference to the lives of Kenyans. I can’t wait to go back next year and follow up and see the difference that Green Veggies have made in their lives. I sure know they have made a difference in mine!

Green Smoothie Testimonial!

Perfect Organic Garden in one of the Villages

Orphans claiming their plot of Organic land!

Vertical Gardening with Kale (Sukuma)

Boaz teaching how to make Green Juice

Students, weeding, seeding and growing Green Crops

Educating Grade School Kenyans about Greens, Immunity and Health

The “GREEN” Team! Juliet, Boaz, Dale, Me and Elisa

The Full Package

We all go out to eat and are often coming home with leftovers in a take-out package. Or we devote our daily lunch to a pick up spot on the go – which again creates another package. Then we pack our kids and spouses with a meal for school or work, again more packaging. What do these all have in common other than crinkly paper, cardboard boxes, and plastic? Garbage! Lots and lots of garbage – which doesn’t just magically disappear when it goes into a trash can or when it is picked up weekly. It goes to landfills emitting toxic gases and then seep into our lakes, sewers and rivers and most likely will end right back up into your food. (I will save that for another time) in the meantime check out Garbage Revolution.

Why not get the full package? Become eco-friendly, consciousness about the environment and your health all in one? You have a choice to make everyday when it comes to food. Where you want to get it from, how you take it home, pack it and store it.  You can buy re-usable bags like RuMe, use Pyrex glass dishes and Greentainers for storage, or pack lunch up in a Laptop Lunchbox (these aren’t just for kids!). This also goes for beverages too – get yourself equipped with a Kleen Kanteen (for hot or cold) and you will be set. It is important for everyone to learn how to “Eat Outside of the Box” (please read this resource for more information, tips and a great ECO product guide).

The other part of the plan is to take the initiative and avoid eating out all together.  This is where preparing meals at home becomes the most important thing that you can do for your health and the environment. If you want to broaden your cooking skills, get new ideas, recipes or tips…then come to one of my  Fully Nourished Cooking Class or take a workshop with me and learn how to pack a litter-less lunch or plan for weekday meals and how to store them properly. There are many solutions to these common problems and it is much simpler than you think.

I also want to add that Michael Pollan has just introduced a new book called Food Rules which will also give you some vital tips on how to get reconnected with your food choices. These tips will not only benefit your health, but also your wallet, the environment and the planet – some of my favourites are:

#16 Buy your snacks at the farmer’s market. (you are less likely to get packaging there or you can bring your own to put them in!)

# 39 Eat all the junk food you want as long as your cook it yourself. (You will save yourself calories, money and packaging!)

# 20 It’s not food if it arrived through the window of your car (no comment required)

Once you put all of these ideas together you will get the full package for health and wellness – while keeping the packaging off of your food!

Be proactive become part of the Campaign to Take OUT With OUT and make a difference!

What’s In the Box (above): Lunch can be as simple as this!

Kamut bread with almond butter, organic (no sugar added) raspberry jam

Goji, raisin, almond, cacao, pumpkin seed trail mix

Oranges, carrots and cucumbers.

Wholesome, Simple & Delicious

Now you tell me… what is your favourite litter-less lunch to pack? Or give my readers some tips on how YOU can reduce  excess take-out packaging.

Thanks for your support!

Get Composted

In the “not so” lovely land of Toronto these days…garbage is piling up, garbage is piling up high! Because nothing is being picked up. Our garbage is accumulating and our recycling is accumulating and we have so much food waste that we don’t know what to do with. But I do have one small solution, there is one small thing that you can do to make some head way and get some things accomplished – START COMPOSTING! It is up to you to make a small difference – even if it is just for you and your family. This could then extend to your neighbors or other surrounding communities. Whether you can find a local resource to take your compost to or you can build or buy your own, that is the best way to get rid of some of this excess food waste. Not only that, but you will have some amazing fertilizer for your garden next season. Based on a previous post Garden of Eatin’, I encouraged my readers to get started with a simple garden in their back or front yard.

So to build a compost – whether you have the luxury of a loved one in your family to build one for you or have to hire out help from a reliable resource, it is well worth your while – especially in this desperate and “smelly” time of need! Whether it is piling up in your backyard or down your street it has got to be decomposing somewhere and it may as well be on your own property! If you are using organic produce – which I hope you are if you are a reader of my blog then you know that I encourage you to buy only the best quality organic ingredients (especially fruits and veggies ) and in that case you will have the best quality- high nutrient soil that you garden will just soak up! When these ingredients break down…you will be on your way to some good sourced organic and high nutrient fertilizer.

Here are some tips on how to get started….
1. Location - select a level area for your bin with good water drainage. (partially shaded is best, and keep away from walls and fences, bushes, plants and openings of your home).
2. Before you place your bin on the ground, loosen the soil so it is sitting in teh dirt.
3. Once your bin is in place, put a layer of dead plants.
4. 3 STEP SYSTEM: a) Materials (use equal parts of Green and Brown Materials)- see below. Start with browns first, then add a layer of greens. Top greens with layer of soil or finished with compost. b) Moisture: keep your pile as damp as possible c) Air: add air to you pile every 2-3 weeks. Poke holes through the pile with a garden fork.

What to compost:

GREENS
- grass clippings, flowers, green plant trimmings and newly fallen leaves
-fruit and vegetable peelings
-coffee, tea or fruit or vegetable juice
-grain or pasta products (no sauces or butter)

BROWNS
-dried grass clipping and dried leaves
-small amounts of woodchips
-dryer lint
-thin layers of hardwood ash and sawdust
-straw

What NOT to Compost:

-dairy products
-peanut butter or oil based products
-fish, meat, bones, fat
-bbq charcoal or ash
-diseased or infested plants
-weeds with mature seeds
-treated wood products
-animal or human waste

I hope this gives you some insight and inspiration to get COMPOSTING!!

Become Your own Green Goddess!

What does it mean to become a green goddess you ask…well let me tell you!

I had four lovely goddesses join in on my “GREEN GODDESS” cooking class last night. We teamed up and cooked up a storm of delicious and nutritious green dominant recipes. It was a great night, everyone learned about different greens and how to use them in simple and tasty recipes.

If you are not yet acquainted with the array of greens that exist, I am going to give you a bit of an introduction and some reasoning behind why consuming green veggies on a daily basis is absolutely crucial to your health and well being. That way you can also learn how to make delicious recipes and become a green goddess in the kitchen!

Here are some reasons why you need to consume greens everyday…

- Greens are cleansing, they are alkaline forming, purify your liver and aid in detoxification
- Greens regulate bowel movements and clean out the intestine and prevent constipation
- Greens provide good amounts of calcium, protein, magnesium, zinc and antioxidants that are essential to good health such as vitamin c, magnesium, folic acid and beta carotene
- Greens give you boundless amounts of energy – just try it! Start your day with a fresh pressed vegetable juice and you will see the amount of abundant energy you have for the rest of the day
- A healthy intake of green leafy vegetables reduces your cravings for sugar (and help to regulate blood sugar), fried foods and processed foods, coffee and alcohol
- Greens are and excellent source of fibre
- Greens remove toxins from the body and bloodstream and prevent diseases such as obesity, diabetes, heart disease and cancer- greens are excellent to consume as part of cancer therapy and treatment!
- Greens strengthen the immune system for overall health

- Just remember that a meal isn’t a meal without a portion of greens, just make sure that you are getting in your daily dose

There are many ways to incorporate greens into your life and become your own Green Goddess- I have even mentioned a few options before in previous blog posts – such as juicing or masking them in smoothies (for the fussy ones)!
Otherwise- a simple salad will do – but make sure to use dark greens such as arugula, spinach, spring mix or romaine. You can also steam, saute, braise or stir fry greens such as kale, collards, bok choy, green beans, broccoli, swiss chard, beet greens the list goes on. Just be sure not to overcook them or you will loose their precious nutrients. A great resource for getting started and learning about the different greens that exist out there and how to prepare them – is a book called “Greens Glorious Greens” by Johnna Albi & Catherine Walthers. They introduce greens in a fabulous way that is not intimidating but rather encouraging and exciting! In the meantime…here is a simple recipe to get your inner green goddess going:

Green Goddess Salad Dressing

1-3 cups of mixed salad greens (arugula, baby spinach, spring mix)

1 medium avocado
1/4 cup cider vinegar
1/4 cup water
1 1/2 tbsp lemon juice
1/8 cup cold pressed sunflower oil or extra virgin olive oil
1 1/2 tbsp rice syrup
1/2 tsp salt
1 pinch cayenne
1/2 garlic clove, minced
1 tbsp fresh basil, chopped
1/8 cup parsley
1/8 cup green onion
1/4 cup spinach

Directions
Cut the avocado in half, remove the pit, scoop the flesh into the blender, add everything else and blend very thoroughly- until you have creamy and thick dressing.