• Holidays

    So I Got the Flu

    by  • January 21, 2014 • drinks, exercise, Holidays • 0 Comments

    I pride myself in keeping healthy … I make great choices around food, I have a regular yoga practice, I walk my dogs every day, I surround myself with people who feed my soul, my work is my passion … so imagine my surprise, when on the evening of day 15 of my juice feast I felt a sudden kick of ickiness.  Was I just cold & tired?  I thought maybe I was, so I went to bed & hoped for the best.  Well, I woke up with a fever & severe body aches.  WHAT?!!

    I was in denial & thought, “Oh, I’m just tired.  Afterall, how could I possibly get the flu when I’ve been putting 3-4 quarts of green juice in my body each day for over 2 weeks?”  I had been feeling AMAZING, light & energetic.  I had been practicing yoga daily & sleeping like a rock.  What happened?  I got the flu & I got it bad–that’s what happened.  I had a high fever for 48 hours & was unable to get up & dressed for 4 days.  I feel so much better today, but I am still not back to my old tricks–I have a cough & very  limited energy.  I had to let go of my juice feast (I have continued with 1-2 quarts of juice a day & have added in some vegan & raw vegan soups).  I felt a little discouraged to not be able to continue with my goal of 31 days of juice, but listening to my body is important & it wanted warm, soft food.

    Getting the flu really gave me a chance to reflect on where I went wrong in my self-care regime.  Nutrition will only get you so far.  Exercise will only get you so far.  Sleep will only get you so far.  Stress management will only get you so far.  BUT, combine good nutrition, regular exercise, 7-8 hours of sleep a night, & stress-management  through down time & you have balance, and with balance you will have health.  When one or more of these things gets out of balance, you put yourself at risk for getting sick, and that was my mistake!

    I skimped out on the 7-8 hours of sleep a night & taking regular down time for myself.  December is my busiest month of the year–I pack 3 months of work into 3 weeks.  I worked around the clock, 7 days a week, in my studio painting adorable pets for people to give as Christmas gifts & then I had all of the family celebrating & parties … so much going on.  I did take the Fri-Mon after Christmas off to relax, but apparently, that was not nearly enough time.  I need to give my body the gift of down time each week, not just once in awhile.

    I have now reformatted my schedule to include 48 hours of down time /play time / ME time each week, and I am really looking forward to it!  2014 is the year of balance & ME time so that I can continue to live my best life!  Yeah for self-care!  In fact, I have signed up for a “Self Care=Heart Centered Success” workshop with my friend, Britt Bolnick, of In Arms Coaching, on Sat, Feb 1st from 1-4pm.  It’s only $10.  Who wants to join me?

    Wishing you all a joyful week!  STAY WARM & HEALTHY!  🙂

    Happy 2014! Got any RAWsolutions?

    by  • January 1, 2014 • classes, community, exercise, Holidays • 0 Comments

    Ah, a new year.

    Life can get so busy & chaotic during the month of December & I often sway a little from my path between all of the long days in my studio painting & all of the family celebrations.  And by that I mean, I don’t sleep enough, I cut out on my exercise routine, I make food choices based on convenience … you get the picture.  Anyways, as a new year begins, I love to take time to pause, reflect & regroup.

    It has become my New Year’s tradition to begin January 1st with a juice feast, so today I nourished my body with fresh vegetable & fruit juices.  Yummmmm!  A juice feast of any length of time gives me a chance to slow down, to really listen to my body & to gain some mental clarity.

    I’m not big on rules & resolutions, but I am big on living my best life.  So with my best life in mind and my juicy January under way,  I will share with you a few of my rawsolutions for 2014:

    1.  Sundays Unplugged:  I plan to unplug on Sundays & stay clear of my phone, social media, email, texts, apps & anything else that makes me accessible 24/7.  I deserve time to simply be.  🙂  I will allow myself to take photos & share an occasional instagram picture–as an artist, I have a hard time letting go of the visual beauty that surrounds me.  🙂

    2.  More Juice Mondays:  I plan to stay connected to my body & enjoy a day of juice feasting each Monday (or whatever day of the week works best).  And if an entire day won’t work, 3/4 of the day is perfect.

    3.   Good Things Gratitude Jar:  I have set aside a jar & lots of paper to begin my “good things gratitude jar.”  At the end of each day I will take a few minutes to think about all of the blessings in my life & I will write down anything that comes to mind that made my day special.  At the end of 2014 I will empty my jar & re-visit all of the magic from my year.

    4.  Books!  I love to read, but I don’t always make time for it.  I plan to carve out time each day to sit with a book.  Speaking of books … we have started a health/plant-based book club called the Raw Maine Book Club.  Check it out & join the fun.  Our first book is “Healthy at 100” by John Robbins.

    5. Yoga & Movement:  I have a pretty consistent yoga practice and I plan to keep it that way.  Yoga keeps me connected, breathing, moving, grounded, fit and free of back pain.  I am grateful to yoga & the gifts it has given me … and to PPY, where I practice.

    6.  All things Love, Peace & Gratitude:  I will find love, peace & gratitude in each being that crosses my path and all things that I do.

    Balance in life is always high on my list too, but I think if I am able to put into practice everything else on my list, balance will follow.  🙂    Feel free to check in with me or ask me how I am doing with some of my rawsolutions & feel free to share your own!  I will be posting updates about my January Juice feast too, so stay tuned … & if you are interested in a cleanse of your own, I have several on the class calendar!

    NEW WINTER /SPRING CLASSES POSTED.  Hope you can join me!  Cheers!

    Let’s Make Party Food Together

    by  • December 1, 2013 • classes, community, Holidays • 0 Comments

    With the Holiday Season in full swing & lots of tempting & unhealthy food options around us, why not learn some great crowd pleaser recipes that are beautiful & healthy!   If you live near by, I hope you will join me tomorrow night for this RAWsome time.  We will prepare a bunch of sweet & savory treats & eat them too!  Registration is required:  http://www.eventbee.com/event?eid=105601193

    And if you don’t live near by, I hope you will make an effort to learn a few new recipes that you can share with y our loved ones this holiday season!  We are all worth it!  xoxo

    Cornbread Stuffing

    by  • November 27, 2013 • entrees, Holidays, recipes, side dish • 0 Comments

    Corn Bread Stuffing

    Makes 8 servings

    Marinated veggies:

    1/2 cup mushrooms, diced

    2 Tbs yellow onion, minced

    ½ red pepper, diced

    2-3 Tbs coconut aminos (soy sauce)

    Stuffing Mix:

    3/4 cup of sunflower seeds, chopped

    3/4 cup of pumpkin seeds, chopped

    2 cups corn (I use thawed organic frozen corn)

    1 celery stalk, minced

    1/2 cup of fresh cranberries cut in half

    ½ apple, diced

    2 Tbs of maple syrup, agave or honey

    1/4 tsp sea salt or to taste

    2 Tbs cilantro, chopped

    2 Tsp parsley, chopped

    Marinate your mushrooms, onion & red pepper for 10-15 minutes in coconut aminos & set aside.  Chop nuts in food processor until a chunky flour forms then pulse chop in the 2 cups of corn.  Place mixture in large bowl & add in remaining ingredients & toss.  Serve as is or warm in dehydrator for 2 hours at 110.  YUMMMM!

    Here are a few more Thanksgiving recipes:

    Nut Loaf / Neat Loaf  •  Un-roasted veggies  •  Holiday Stuffing •  Cranberry Orange Relish  •  Pumpkin Pie

    HAPPY THANKSGIVING, RAWK STARS!  

    I am so grateful for YOU!

    46 Million Turkeys Project

    by  • November 20, 2013 • community, Holidays • 0 Comments

    Turkey Trot
    10×10 oil on canvas
    www.paintsquared.com

    Spread the turkey love & join the 46 Million Turkeys Project.  Grab a pen & paper or a rubber stamp TODAY & start creating turkeys.  Mail them off to with a few bucks to the address listed on the website & remember each of the turkeys that will be eaten this Thanksgiving.  Donations will be split between 2 non-profits:  the Harlow Gallery & the Peace Ridge Animal Sanctuary.  Get creating TODAY!  🙂

    I am grateful for you today & everyday!  Thank you for being you!

    HAPPY HALLOWEEN! :-)

    by  • October 31, 2013 • Holidays, snacks, sweets • 0 Comments

    Pumpkin Bites
    makes about 12 pumpkin bites
    bites:
    1 cup cashews
    1/4 cup plus 1 Tbs goji berries, soaked 10-15 minutes in water
    1 Tbs coconut oil
    1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
    pinch sea salt
    Place ingredients together in a food processor & blend until a doughy mixture forms.  Shape into balls.
    pumpkin features:
    2 Tbs raisins
    fresh herb stems cut into 1/2 inch pieces
    Flatten raisins with your finger & then cut into quarters to create the eyes.  Cut raisins in half to create the mouths.  Gently press features into pumpkin bites.  Cut herb stems into pieces & stick in the top of your pumpkins.  Place pumpkins in fridge to firm up.  ENJOY!

    Creamy Dill Beet Rawvioli

    by  • February 16, 2013 • classes, community, entrees, Holidays, recipes • 0 Comments

    Creamy Dill Beet Ravioli
    serves 4 (approx 32-36 raviolis)
    ravioli filling:
    1 cup cashews, soaked 1-2 hours
    1 Tbs nutritional yeast -optional
    1 Tbs lemon juice
    ¼ cup fresh dill or 2 Tbs dried dill
    3/4 tsp sea salt
    1/2-3/4 cup of water

    raviolis:

    1-2 medium large beets
    2 Tbs- 1/4 cup olive oil
    2-3 cloves of garlic

    garnish:

    fresh dill

    pea shoots- optional

    Ravioli filling: Place all filling ingredients in a high speed blender & blend until smooth & creamy. Place mixture in a bowl & set aside.

    Beet Rawviolis:  Wash your beets & trim of tops & bottoms. You can leave your beets as they are or you can square them (or heart shape them), by slicing a little off each side to shape them into a square. Set your mandolin to a very thin setting (1/16″) & slice away. You will need 60-64 beet slices. Save leftover beet pieces for a salad or the juicer.

    Assembly:  Get out 4 plates. Drizzle 1 Tbs of olive oil onto each plate & then mince a little garlic onto each plate. With a spoon, mix olive oil & garlic together. Place 8 beets slices on each plate. Spoon a little ravioli filling onto the center of each beet piece & then place another beet piece on top to seal it. Repeat until done.  Be sure to leave 1-2 Tbs of rawvioli filling in the bowl & mix in 2-3 Tbs of water with it. Mix well & then drizzle mixture on top of raviolis & then sprinkle a little fresh dill & pea shoots on top to garnish. Serve & eat up! RAWLISH!

    HAPPY NEW YEAR!

    by  • January 2, 2013 • community, Holidays • 0 Comments

    Happy Holidays & Happy New Year!  How are you?  It has been awhile since I have posted.  I turn into one of  Santa’s helpers in December & disappear into my art studio.  Check out this post on my art blog to see some of my holiday creations.

    I just wanted to wish you all a RAW-MAZING 2013! 

    May the year ahead be filled with nourishing food, lots of green drinks, love, peace & laughter.

    I am so grateful to have you as a part of my raw food family.

    xoxox Elizabeth

    Free-Range Nut Loaf & Sundried Tomato Gravy

    by  • November 20, 2012 • entrees, Holidays, recipes • 0 Comments

    Free-Range Nut Loaf

    Serves 6

    ½ cup almonds

    ½ cup walnuts

    ½ cup sunflower seeds

    1 celery stalk

    1 scallion

    1 carrot

    4-6 sundried tomatoes, soaked 1-2 hours

    2 dates, pitted & soaked 1-2 hours

    ½ green or red pepper

    1 Tbs fresh parsley

    1 clove garlic

    ½ tsp thyme

    ½ tsp rosemary

    ½ tsp basil

    ½ tsp cumin

    ½ tsp sea salt

    1/2 cup shredded sweet potato or squash

    Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

    NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

     

    Sundried Tomato Gravy

    8 sundried tomatoes, soaked 1-2 hours

    2 Tbs olive oil

    1 cup water

    ¼ cup raisins

    ¼ cup yellow onion

    pinch sea salt

    Blend in food processor or blender until creamy.  Serve over nut loaf.