Sugarcane Cooler

July 11, 2011



Los Cubanos call it guarapo, Los Mexicanos call it jugo de caña...it's sugarcane juice. Blend it with a few cherry tomatoes and ice...we know this sounds like a strange pairing, but it's incredible. And kids will go crazy for it, like it's a 7-11 strawberry slushee. And since it's an unrefined sugar, green, alkalizing, low-glycemic, and full of phosphorus, calcium, iron, magnesium and potassium in it's raw form, it's all good—even if you're a diabetic.

Tip: buy the sugarcane juice fresh and freeze it into ready-to-use ice cubes for later use. Or—a hint from our favorite L.A.-based Raw Cane juicers: keep the cane in the fridge for 3+ weeks with a balloon instead of a cap (so you can release the pressure buildup as needed) and you get sparkling, probiotic, sugarcane kombucha—good for the gut!

Milk: Got toxins?

July 5, 2011



This video will blow your mind.

After, if you're first thought is "But I only buy organic dairy," consider this: every environmental pollutant in the world's air, including radioactive particles, bioaccumulate up the food chain, becoming more concentrated the higher you go. The pollutant dioxin (a by-product of plastic production), for example, is found concentrated in Ben and Jerry’s ice cream at 200 times the safe exposure level.

So even if you're drinking milk from organic, grass-fed cows, you're still dosing yourself with toxins. After the 1986 Chernobyl, Ukraine nuclear disaster, there was a 900% increase in newborn deaths in Boston, MA. Unknowingly, pregnant and nursing mothers drinking dairy (including dairy from grass-fed cows) were poisoning their babies with I-131 concentrated in their breastmilk.1

Sarcastically, it is said that the "best" way for women to detox is to breastfeed. Proof enough? Your best bet is to eat low on the food chain. And lucky for us, there's ridiculous options.

One of our favorites: Dr. Cow Seed Cheese (treat yourself, it's craaaazy!), Daiya cheese, Coconut Bliss, and KindKreme (if you're in L.A., it's a must).

Kale Salad: The Crowd Pleaser

July 5, 2011



No one doesn't like this savory salad. It's the one recipe we've spread around the most...and it's a life changer.

1. Wash the kale (any kind will do).
2. Debone (or not) and chop/rip up.
3. Add Braggs Aminos to taste and coat with olive oil. The more you stir and massage, the softer the kale.
4. Top with nutritional yeast.

Keep a head or two of washed kale in your fridge in a salad spinner and you'll be set for days. Or make a huge batch and marinate overnight.

Other great toppings: red onion or garlic, a dollop of hummus, lemon juice, sea salt, avocado, dried cranberries and sliced almonds, spirulina powder.

 

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