Hey Guys! Just wanted to share some very exciting news with you. 
Please take a moment and read the press release below. Some of you might not even know I was once involved with the company- but either way it doesn’t matter any more! Also, going forward please always contact me at info@kimberlysnyder.net as I no longer have access to my prior email account.
Stay tuned for news about some really exciting projects I am working on!
Lots of love,
Kimberly
Hey Guys!
Since I’m staying at a hotel for 8 days, one of the most important things for us is to pick out a room with a mini fridge. I actually consider it essential! While I can’t eat exactly how I do at home, it helps keep me from getting very far off track at all!! For this amount of time, if I can’t be sure that I’ll have access to getting Green smoothies and drinks, I’d rather make sure that I can. I have no qualms about checking in all my luggage and bringing a large purse with books and a separate carry on for my blender or juicer on the plane. To me, it is SO worth it, because when I am eating well I am feeling great. And I want to feel great when I’m traveling! I probably wouldn’t do this internationally, but domestically sure! Actually- maybe I would carry kitchen equipment internationally, depending on where.
Sure there are dinners out that we all like to have when we are away. But at least I can control breakfast and snacks/meals during the day, and not have to resort to heavy hotel breakfasts that get the day started off wrong and heavy!
Here are the essential things that I love to keep in the mini fridge (even if you don’t bring your blender) :
- A bag or box of triple washed spinach. You can literally stick it on a paper plate and slice up avocado on it, with a squeezed lemon. This is great for a healthy lunch, or a light dinner if you were out all day long and just want to chill at your hotel with a healthy meal.
- Along with that, lemons and avocados.
- Unsweetened almond milk, which you can pick up at good ‘ol TJ’s. Great for adding a dallop to some herbal tea to feel nice and satisfied at night.
- Baby carrot sticks to snack on.
- Celery sticks, which you can snack on to get something alkaline in your stomach first even if you know you are going out and eating a heavy dinner. Better to start a meal with that than nibble on too much table bread when you are waiting on your dinner and hungry!
- Fruit galore!! Organic plums, apples, pineapple chunks, etc.
So next time you are on the road, you might want to check with your hotel and find a room with a little, life-saving mini fridge. I hope you had a great Halloween and weekend. Have a great beginning of your week!
Talk to you soon. xx Kimberly
Hi my loves!
In lieu of many of us being concerned with immunity and keeping ourselves healthy right now, I thought I would talk about an old, common kitchen friend: Garlic. Well maybe not so much of a friend to some of us! Many of us have strong reactions to garlic. It notoriously may cause some stinky breath, which doesn’t seem to go away for a while…. But this can be offset with some strategically placed parsley. I actually love the lingering smell of garlic on my fingers hours after I chop some up for a recipe. (Is that weird???!?)
Garlic can be extremely helpful in cleaning out our bodily houses. Garlic is rich in mustard oils and in conjunction with the cleansing elements that make it up, is beneficial for our whole system. Garlic promotes peristalsis and diuretic action- both of which are important flushing mechanisms to support our ongoing cleansing efforts, as well as boost our immunity.
Its potency is also an important ingredient to eliminate intestinal parasites. We don’t want parasites and unfriendly bacteria to build up and unbalance our bodies, which can be a contributing cause to not so great skin. So some garlic can really help keep that in check!
Garlic is so potent that is can dissolve mucus in the sinus cavities, flushing this waste out of our systems for good. This is extremely important for my friends that are still transitioning away from dairy! And have you ever felt when you had a bunch of garlic that is was just pouring out of your skin?? Well it probably was to an extent, as garlic can help poisons exit the body through the pores of the skin itself. A little smell might be worth it for some cleansing/purging action!!
Now that being said, garlic has to be respected and utilized properly in our diet. Garlic’s medicinal and cleansing properties are strongest when it is raw and crushed or very finely chopped. Therefore, it is best used in nut pates and blended into salad dressings. When garlic is cooked- as it often is to start sautéing vegetables or roasted and added to certain dishes- it retains very little (if any) of these amazing cleansing properties.
We also don’t want to overdo garlic- especially if we have a very high vibration diet (mostly raw food), and we don’t have much mucus in our body. In these cases it can overly irritate the digestive tract and the lining of our mucus membranes. So use moderation and intuition to assess how much you personally need. It can and should be eaten with plenty of greens. Again, defer to the salad!
Have a great day and see you soon!!
Love!
Kimberly
Hi Guys!
I’m always surprised, and slightly amused, when I make fresh mint tea at a dinner party or for friends, and they act like it is the most novel and amazing thing in the world!
It made me contemplate that there are so many things that we have accepted, just because we are used to them. Like mint tea for instance. If you want an herbal mint tea and you go to Starbucks, you’ll pay $2.50+ for a tea bag made from tea fillers and tea dust, and hot water- which who even knows is filtered or not. Besides not getting the freshest flavor, each time we get a tea we also have to throw out a tea bag, and the individual packet that the tea bag came in.
It doesn’t have to be that way! If we make our own tea, we can experience the freshest possible taste of that tea on earth, AND we will not be consuming excess packaging.
Something as incredibly simple as making mint tea can be a great first step to someone being more in touch with making their own food. This is especially true for some of you that write me that you really “aren’t a chef” and that you are uncomfortable making your own food. The very sourcing of the green, beautiful mint, and the ceremony of making this tea, could help connect you back to your food source. And then we can move on to making our own almond milk, raw sauerkraut, salad dressing, flax crackers, etc.- things we are always used to buying- but things we could make fresh and natural ourselves.
1. Make sure to pick mint that is robust and a beautiful green color. You can buy mint at your local farmer’s market (highly recommended!), at Wholefoods or most grocery stores.
2. Simply pick 4-6 leaves off of the stem and place in your mug.
3. Pour hot (not boiling), filtered water on top of the leaves, and let them steep for 3 minutes or so before drinking.
4. If you like sweet mint tea, Egyptian style, stevia would be your best bet!
Ta daaaa!!! That is it!! Try it out, and see how much more special your mint tea drinking experience becomes! Especially now that it is snuggly tea weather. Make fresh mint tea for your friends and family, or serve after a dinner party with a new yummy dessert to really impress everyone!
Happy tea making!
xx Kimberly
Hi Guys! It is interesting too see that slowly but surely, with surmounting evidence that even physicians can not deny, veganism is starting to be promoted heavily even by certain members of the medical community. Hallelujah!
I am NOT a doctor myself. But I firmly believe that being a vegetarian is great, and to reach new levels of health and beauty, it is critical to give up dairy. For more info, check out my blog, “Calcium Myths Debunked.”
There is a non-profit organization called The Physicians Committee for Responsible Medicine (PCRM), which currently boasts a membership of about 5,000 doctors and 100,000 lay members.
PCRM advocates that a vegan diet will help combat many different diseases, including diabetes, high blood pressure, and can even help to prevent cancer. PCRM runs a website that collects reports of adverse health effects experienced by people on the Atkins Diet. PCRM also argues that consuming dairy products is unhealthful and advocates for improving the food served in school lunchrooms. In addition, PCRM runs The Cancer Project, a program for cancer prevention, research, and nutritional assistance to cancer patients.
It is so great to see that there are progressive doctors out there that are adopting their views on nutrition. I recently went to a health lecture out in New Jersey by a prominent cardiac surgeon and well published phD that totally changed his views on nutrition and had become a vegan. How awesome is it that after all his schooling and being so prominent in the community, this surgeon is not so arrogant to admit that what he believed in the past was wrong! At this point in his career, he puts on a lecture for the public and his patients to share with them his new beliefs that he discovered and now, after all his years of experience, wholeheartedly believes to be the truth.
The USDA’s four basic food groups, introduced in 1956, are so outdated. The health of our country is in a crisis mode, with obesity and disease clearly on the rise. We have to re-examine all our old habits, even ones that we have come to accept as being “the truth,” because we were just told so, which the mainstream also promoted.
A plant-based diet provides superior nutrition and will promote the highest levels of beauty and health. Plant-based foods digest cleanly, without leaving toxic, acidic residue in our bodies which over time is aging, brings down our energy, and make us sick- in various forms. In the past, erroneous information has spread, such as the belief that protein and calcium can only be obtained in adequate amounts from animal products. Now we know that to not only be false, but we now realize that getting protein and calcium in our diet from plant-based sources is much easier for our bodies to assimilate and digest with much less energy.
It’s NOT all or nothing though. Even if you don’t become a full vegetarian or vegan right away, I greatly encourage you to cut back, and eat animal flesh at most one meal a day. I tell you not because I am an animal freak- but because I love you and want you to feel and look your best!
Love, Kimberly
Hi Guys,
So as some of you might recall, I did another segment on Good Morning America in mid- August. What I thought was very harmless information, and very basic for many of my colleagues, turned out to be a huge deal with Registered Dieticians! For the first time in my life, I actually got hate mail. Yes, hate mail! Well, with millions of people watching the show, the chances of people not agreeing with you are a given. But I had probably 20 or so RDs write me emails, which ranged from “you are misinformed and only RDs should be telling people about nutrition” to “you are an idiot, shut up, you are not an RD!”
Wow!! Well like yoga teaches, every experience is something that should be embraced as a lesson, everyone that comes into your path is a teacher. I wish some of my “teachers” didn’t have to be so aggressive though. And I can only imagine what my celebrity clients go through! Still, it really thickened my skin, and made me stronger. It also pushed me to finally finish my official CCN degree (Certified Clinical Nutritionist), which is the most “official” title a nutritionist can have, of which I am completing this week! I am also already a Certified Nutrition Specialist.
My blog has grown to thousands more readers a day since the segment, the unspoken ones of you that I know support my intentions and perspective on health . And more than anything, it was like, “Oh crap, I’m not in Kansas anymore!” As in, my prior readers were those interested in eating for beauty, natural eating, healing the body with food, etc. I realize that when I was exposed to the mainstream, not everyone is so receptive to those messages. And many are quite threatened by them, if they do not support what they have learned in their own degrees and training. My audience just got a whole lot bigger.
The segments are also very short, and you don’t have time to explain too much. For instance, one of the “controversial” parts of my segment was to tell people not to eat fruit for dessert. I didn’t say don’t eat fruit, I said don’t eat fruit after dinner, which is comprised of cooked food for the average American. Fruit leaves the stomach in 20 minutes and passes into the rest of the digestive tract. If there is heavier food that takes longer for the food to digest that is “blocking” the way for the fruit to go through, the fruit will start to ferment and acidify. This causes bloating, gassiness, and increases the chance for the food to turn into a toxin, since it is baking at 98 degrees inside your body. There has been research on food combining- for instance Dr. Herbert Shelton ran a clinic studying food combining in Texas from 1928-1981. Dr. Ann Wigmore, founder of the Ann Wigmore Natural Healing Institute, and whose work inspired the Hippocrates Institute in FL, researched nutrition for over 35 years and was a huge advocate of food combining. The issue is that these theories and doctors are not considered mainstream, and are not widely studied in traditional training programs (including even the CCN course I just completed!) or talked about. It doesn’t mean that these theories are not valid.
And so on and so on…I could go on for a whole show’s worth on each part of that segment! But that is not our topic today.
In the midst of the “me as nutritionist vs. the RDs” controversy, which I certainly never foresaw, I found the blog of a young RD (in training) that wrote about my segment in a surprisingly open and insightful way. We have since started a dialogue, and she is great! It is nice to know that in all fields of health and nutrition, there are open-minded practitioners that are open to learning new things.
Emily is one of them. Please read my interview with her, below, to hear her perspective on health:
First: please provide your background, what hospital you work at, blog address, etc. I am an intern at St. Louis University, so I’m not a full-fledged dietitian yet. I have a BS in Dietetics with a chemistry minor and just graduated from The Ohio State University with a MS in Nutrition Science. My blog is called The Health Nut. I blog because I’m fortunate to have learned so much about nutrition and hope that someone, somewhere will be able to benefit from the information I share. I became interested in nutrition as a result of my dad’s health problems, which led to a liver transplant and many subsequent dietary changes. My dad explored different forms of alternative medicine (he sees a naturopathic doctor) when Western medicine had no more solutions to offer.
1. So, tell us about what nutrition work you do at the hospitals. As an intern, I rotate through various hospitals and complete 1200 hours of clinical, food service, and community work. Right now I’m in the clinical setting, which involves studying physiology and the pathology of different disease states and using that information to make dietary recommendations for patients I see in the hospital. My focus is pediatric nutrition, so I have quite a few rotations at pediatric hospitals in the St. Louis area.
2. What issues, if any, do you find in the way the mainstream Western medical community disseminates info. on nutrition? I fully support the American Dietetic Association’s use of evidence-based research to guide their recommendations; however, sometimes research for alternative medicine treatments doesn’t exist, but these treatments still have potential benefits for certain populations. I think diet manuals are helpful tools, but I don’t like putting cookie cutter treatments on people. Each person is unique, and his or her dietary treatment should be customized. In clinical dietetics, this becomes difficult when you must see many patients in a day, but using your clinical judgment and knowledge of the pathophysiology of disease is key to being a great dietitian. There are many different views of appropriate “nutrition,” and I would like to see the mainstream Western medical community become more open to the avenues of alternative medicine.
3. What would you change about the way nutrition is handled in the Western community? How would you propose to change it? I think doctors need to use nutrition care professionals as integral components of the care team. Although they have taken some nutrition courses, we have received extensive training and deserve recognition as nutrition experts. I definitely think that alternative medicine needs to be a part of nutrition curriculum because of its potential to play an important role in treatment. I sincerely wish that more schools would offer advanced degrees in nutrition with an alternative medicine focus (this would definitely be motivation to seek a PhD after I finish my internship)!
4. What are some nutrition recommendations you have made to your patients that have made the biggest difference? Nutrition recommendations are only recommendations. The patient must ultimately make the choice to take action and implement anything I may encourage him or her to do. Recommendations vary depending on disease state (lower sodium for patients with hypertension, lower saturated fat for patients with heart disease, etc), but I think the most effective recommendations are those that encourage healthy lifestyle changes. A favorite word when counseling patients is moderation. I think this is the key to being balanced and to truly living.
5. Please give us three great tips.
- Use food as fuel: what you put into your body makes a difference
-Get some kind of exercise every day: take a walk, enjoy the outdoors, play soccer with your friends…be active for your mental and physical health.
-Manage stress: research is showing that chronic stress contributes to disease development. Make you sure you take some relaxation time for yourself and find a positive outlet for stress relief (music, running, yoga, reading, etc).
6. Are you in interested in alternative, rather than strictly allopathic, treatments? If so, which ones? I’m interested in both. I recently joined the ADA’s Nutrition in Complementary Care practice group, which is for dietetics professionals interested in the study of alternative and complementary therapies. I think there is so much I need to learn about alternative medicine, and I’m always trying to find ways to integrate it into my current knowledge of nutrition.
7. What differentiates you from other RDs? (And certainly some of the ones I have encountered!). My education has been from the traditional medicine side of dietetics, but I’m also very interested in alternative medicine. I’ve learned that some remedies, while not necessarily extensively researched, can be effective in certain cases. My dad’s health problems and exploration of alternative medicine have made me grateful for the innovative approach to treatment that it provides. I think some dietitians just haven’t been exposed to alternative medicine, so they tend to shun it, which is unfortunate.
8. What are some of your personal career goals? I love clinical dietetics, but I’m also very interested in research. I’m always asking “why,” and I want to be a part of establishing new dietary treatment protocols for diseases. I’d love to have a career that fuses research and clinical practice and most definitely incorporates alternative medicine.
9. Anything else you’d like to share? I saw Food, Inc. this summer and became very interested in eating local and seasonal foods. As a nutritionist, the source of the food I’m eating is just as important as (and directly affects) the nutrients in the food itself. Sustainability has become very important to me, and I’m really passionate about spreading the word to others. SLU Nutrition and Dietetics does a lot to promote local farmers and food, including running a cafeteria that uses mostly local food and running a garden education program in area schools, which is incredible.
Thanks Em! Be sure to check out her blog when you get a chance: The Health Nut.
Have a great latter half of your week!
With love and warm regards,
Kimberly
Hi guys,
Hope you had a great weekend! I am actually back in New York now, and was able to relax this weekend!
So I wanted to talk to you guys about the amazing properties of Turmeric today. Many of you have been using turmeric as it is an integral part of the Detox Smoothie. I first learned about turmeric (which looks almost exactly like ginger, but orange) while I was traveling in India, which has been used in Ayurveda for thousands of years.
Ingesting turmeric helps make the skin glowing and beautiful.
I also wanted to introduce you to a friend of mine, Dr. Raja Krishnaswami, a brilliant scientist how has been focusing on the potency of turmeric! He also lives in New York, and we have had some interesting conversations. His great insight is below in an interview I had with him, along with explaining a tasty product he made: Nutmeric. It combines almond butter with turmeric, along with various spices. Yum! I finished my first bottle of it within a few days!
Raja has his Ph.D. in Chemistry from the Indian Institute of Science (Bangalore, India), following which he was a post doctoral fellow in Chemical Biology at the Scripps Research Institute La Jolla. He worked as a Principal Scientist at Dynavax Technologies in Berkeley, CA (making a new curative vaccine for Hepatitis B). He is currently a faculty member at the City University of New York and is the President of Spread Health Foods, Inc.
Kimberly: As a scientist, what do you think of the potency of treating the body and preventing illness with nutrition versus drugs and medication?
Dr. Krishnaswami: Prevention is better than cure. Disease preventive foods that incorporate natural products such as Turmeric and its primary active ingredient Curcumin with scientifically proven properties is the way to go. The western medical system has looked at only less than five percent of higher plants for medicines. Over fifty percent of all pharmaceutical drugs are either natural products or have been inspired by natural molecules. The Ancient medical systems such as Ayurveda use a much larger palette of herbs to heal. Many vaccines work, many pharmaceutical drugs can be effective in curing diseases to an extent, but most pharmaceutical drugs are synthesized from petroleum by-products which are growing scarce. The healing foods, drugs and cosmetics of the new age will have to come from renewable resources such as plants. I have written an article on this recently Raja, K.S. et al “ The Concept of a Green Drug, Curcumin and it’s derivatives as a model system. Mini Reviews in Organic Chemistry, (2009) Volume 6, No.2. 152-158.”
Kimberly: What led you to studying and focusing on turmeric? Do you have a background in working with turmeric?
Dr. Krishnaswami: I have been interested in the medicinal properties of Turmeric for over twelve years. I have published several papers on the Curcumin, the primary active ingredient in Turmeric.
Kimberly: Can you explain how turmeric is used in India?
Dr. Krishnaswami: Turmeric is used as one of the spices in several Indian curries. Practically all these recipes have “hot spices”, which can irritate the Western palate, which is used to and prefers much milder flavors.
Kimberly: I know it is also used topically by women and ingested as a beauty aid!
Kimberly: What are the benefits of turmeric?
Dr. Krishnaswami: The health benefits of Turmeric along with layman abstracts of recent research papers are available at our website www.spreadhealthfoods.com, click on our spread health hearts.
Turmeric is the dried powdered rhizome of Curcuma longa a plant in the ginger family. Recent reports from leading laboratories worldwide strongly support the health-promoting and disease preventing properties of turmeric and its primary active ingredient curcumin. Curcumin is being evaluated in clinical trials for treating cancer (University of Texas, MD Anderson Cancer Center), and researchers at the University of California Los Angeles are investigating whether the spice may have benefits for individuals with Alzheimer’s disease. The anti-cancer potential of curcumin is also being investigated intensively at the College of Staten Island, City University of New York. Turmeric is also a potent antioxidant and has anti-inflammatory properties.
The medicinal properties of turmeric have been recognized for millennia in the traditional Indian and Chinese medical systems. Statistical studies suggest that populations that consume approximately 500 mg of turmeric daily have reduced incidences of colon cancer (Molecular Nutrition & Food Research 2008, Volume 52, issue 9).“It is evident from these facts that making turmeric an integral part of the daily American diet will have a tremendous positive impact on the health of our citizens.
Turmeric and Curcumin have anti-aging and detoxifying properties. The role of Turmeric in preserving youthfulness and beauty has been a part of the Indian culture for thousands of years. Curcumin and other components in Turmeric arrest cellular aging by capturing free radicals that cause DNA damage. Turmeric works on numerous biochemical pathways that beneficial to maintaining youthfulness, Curcumin chelates (binds) toxic metal ions; it is also a powerful ant-inflammatory agent.
Kimberly: It is not easy for the average American to get turmeric into the diet. Explain your product, Nutmeric.
Dr. Krishnaswami: NUTMERIC is a taste and biovailability perfected spread and dip that combines the best of the east and the west : Indian Turmeric with Californian Almonds. It provides 700mg of turmeric per serving. The almond medium, along with the black pepper ingredient, significantly enhances the bioavailability of turmeric. Bioperine in black pepper has been shown in a study of humans to increase the blood concentration of curumin by nearly 2000 percent.
Incorporation of turmeric into the American diet poses challenges. Americans equate the mild-flavored turmeric with spicy Indian food. Most recipes incorporating turmeric, such as curries, are too spicy for many Americans because they contain hot spices such as cayenne pepper. While curcumin and turmeric extract is available in tablet form, this is poorly absorbed in the body because they are hydrophobic (don’t dissolve in water), this prevents the tablets from dissolving easily.
An ideal turmeric-based food item for the West must appeal to the American palate, be familiar to Americans, provide a significant amount of turmeric per serving ( 300-700 mg per serving), and have improved bioabsorption..
No such food item existed before the development of patent pending NUTMERIC. Yellow mustard contains a small amount of turmeric, approximately 17 mg per serving, but does not include black pepper, which boosts the bioavailability of turmeric. One serving of NUTMERIC has 42 times more turmeric than a serving of yellow mustard.
NUTMERIC is the result of more than a year of home-based formulation research. When 4-year-old Matthew Bernstein of Boulder, CO., ate half a jar at one go we decided to establish Spread Health Foods, Inc and market the product.
A health food can have a widespread positive impact on human health only if it is exceptionally tasty. “Otherwise, “only a small fraction of humanity would eat it – and then not on a consistent basis.”
Apart from its health benefits, NUTMERIC tastes great. You can visit our website www.spreadhealthfoods.com where we have NUTMERIC based recepies posted.
Kimberly: Wow, great! I’ve tried the Nutmeric, and I loved how it tasted. Where can we get Nutmeric, and where is it sold?
Dr. Krishnaswami: NUTMERIC is available for online at our website www.spreadhealthfoods.com.Several stores such as Fairway Markets ( Manhattan, NJ), Integral Yoga Health Foods (Manhattan), Bikram Yoga College of India ( Encinitas, CA) and Ludgate Farms, Ithaca carry NUTMERIC. For a more detailed list please visit our website.
Great!! Thank you so much Dr. Krishnaswami!
Also, check out the recipe for the Detox Smoothie HERE if you haven’t already! It is another great way to get turmeric into your diet.
Also, while I always usually stress organic, and mostly raw, there is room for high quality, highly beneficial cooked food.Here is what Dr. Krishnaswami says, “The almonds are slightly heated to ensure that they are pathogen free. This is an FDA requirement, we have an FDA approved process for manufacture this ensures that the consumer gets a product that is safe and bioavialability perfected. We have also measured the ORAC oxygen radical absorbance capacity of NUTMERIC ( ORAC, antioxidant capacity) it is three times more than regular Almond butter.”
Have a great start to your week!!!! Happy October!! Be sure to take care of yourself, get plenty of rest, and eat your greens and drink your Green Smoothies. During the change of seasons it can be easy to get sick. I even got a little cough this past week (very rare!), from all the traveling back and forth to LA and running myself down, but by getting back to my normal eating routine and resting more, I was able to wipe it out pretty quickly.
Talk soon!
xx Kimberly
Hey Guys!
So I literally just walked in the door after finishing a Good Day LA segment. I will post that soon too! It was kind of rough because I was hosting a sit down dinner party last night for 9 people, which had 6 courses. I didn’t get home and into bed until 1:30 or so, exhausted, then had to drag myself to the studio by 7:30…Ugg. But now I can sleep! I just wanted to quickly post the recipe for what I made.
With dozens of frozen yogurt brands constantly popping up everywhere that you can see (especially in my hometown, NYC!), touting themselves as health food, it is easy to get sucked in and eat frozen yogurt regularly as a “healthy snack.” Remember moderation!! While better than some other things I can think of, I certainly wouldn’t call commercial frozen yogurt health food. It is also usually made with refined, synthetic sugars, pasteurized skim milk derivatives, additives and chemicals. Remember just because something is low in calories and fat grams does not mean it is beautifying, easy to digest, or again… healthy!
So this Banana Soft Serve recipe is totally NATURAL!! Your body will be able to digest and process it easily, because there is nothing synthetic in it at all! You are going to die when I tell you how easy it is to make. And not only is it the most truly natural, unprocessed alternative, it will also save you money, as you don’t have to pay a few bucks every time cravings strike to wander down to one of the numerous fro yo counters. Last time I checked, organic bananas were oh…around $0.39 each at Trader Joe’s. I love it when healthy is EASY and CHEAP!!!!
Okay so here goes:
Raw Fudge Sauce
- 1/2 cup raw cacao
- 1/3 cup organic Thompson raisins
- 1 tsp. vanilla extract
- Liquid stevia, as needed to sweeten
Banana Fro Yo
- 4 frozen organic bananas
Serves 2 people, with extra fudge sauce to keep in your fridge!
THAT’S IT!!
Amazingly so (and I think you will be truly amazed), when bananas are frozen well and blended well in your food processor, they will get blended into a smooth, creamy consistency just like soft serve frozen yogurt that you would buy.
Taa Daaaaaaaaaaaa!!! That’s it.
Show off t to your friends and make this, and they will freak out, and think you got an ice cream maker or something fancy.
Little shout out to my friend Gil that was the first person to show me this trick with the food processor!
Okay well write soon!! Try out this recipe and let me know how you do.
xx Love, Kimberly
Hey Loves!
So here I am at the end of Emmy weekend, and I have survived!!!!!!!! I am in LA, and with the Emmy’s and all, I was running around a lot and making a lot of meals and snacks for various people. Now I am exhausted and about to pass out… and I don’t have to make another meal for people now until …Tuesday!
So I wanted to mention to you guys that one of my new, seasonal ingredients that I’ve been working with is raw, organic sweet white corn. I’ve really slammed corn in the past (see my blog “When Good Veggies Go Bad”)- but that is the commercialized, pesticide-ridden, government-subsidized kind of corn that is produced in ginormous quantities, much of which eventually gets turned into high fructose corn syrup or feed for animals in factory farms. The kind of corn I’m talking about it is in season right now, and you can pick it up at your local farmer’s market or a health food store.
Make sure that the white corn you get is organic (!!!) and local, if at all possible. You only want corn that you can eat shortly after being picked, otherwise it will become too starchy. Corn has a lot of fiber- but most people cook it, grill it, steam it, make some variety of corn on the cob!! You don’t need to cook organic white corn. In fact, it would be a great idea not to, since if you keep the enzymes intact it will digest much easier. You can just shuck it and then carefully saw the corn off each side with a long knife. Corn has some vitamins, like Vitamin C, which will be preserved if you eat it raw. It is just a great ingredient to spruce up a salad here and there. I particularly like it with dulse (sea vegetable), which provides an organic sodium source, and onions chopped up in a salad.
One day, I took a break after making lunch and went to the pool for a little bit…
And admittedly, I think I put my face down in this fluffy grass and passed out for a little bit! It was a glorious day, and…
After all, on this particular day I was making food at THIS HOUSE!!!
Today, after everything, I made it back to Santa Monica beach, where I am staying, in time for the sunset!!
And got a great meditation in. I didn’t even watch the Emmy’s tonight. Ssssshhh don’t tell!
Hope you had a great start to your week!!!!
All my very best,
Kimberly
Hey Guys!
Well the change of seasons is once again upon us. When the weather and all of nature is shifting, it is natural that we may want to make personal shifts as well.
Many of you have been making shifts in your diet, which is wonderful! Keep it up. I am a big fan of creating a supportive outer environment to support inner change, and the dietary changes you are making. Feng shui, the energy of space, is a very real force that can elevate us and help propel us into achieving all our goals, which include our dietary goals.
When you shift your diet, you should update your kitchen! Here are some easy ideas which will make you feel great, and reinforce that you are committed to really improving your health and nutrition, achieving your weight goals and increasing your beauty:
- Throw out those dusty and irradiated old spices from the spice rack or drawer that you haven’t used in years. You know what I’m talking about! Buy new organic ones that you really use.
- Go through your whole pantry and get rid of canned and packaged food (like boxed mac and cheese. Nasty!!) that doesn’t fit into your diet plan now. Old energy!
- Throw out any old, chipped cups or plates. Bad feng shui. You deserve to eat out of good quality silverware, and you will feel better eating off them.
- Wash out your refrigerator so you feel good about putting your fresh produce in there.
- Throw out your microwave! This is a huge one for your and your family’s health. What were you going to use if for anyways? It zaps all the life force out of your food and destroys any vitamins and nutrition that existed in the first place. And there’s other ways to heat up water.
Clearing out old stuff will make space for new, positive energy to flow in.
OKAY SO NOW WANT TO HEAR MORE ABOUT THIS COOL ARTWORK AND SPACE??
All of Sebastian the artist’s work is done in layers, and sometimes the layers float in resin. Really unique and beautiful!
He voluntarily funded and put up this mural for the community to enjoy, and the inside of the building is the site of his upcoming show with his other pieces. Isn’t it amazing how art work can change a whole space? Art for art’s sake, that really makes you feel something in your soul.
Hello there! It’s me!! Here I am being a big nerd trying to blend into the mural. Don’t I blend in pretty good???
Part of the inspiration for Sebastian’s forest-based mural was this incredible garden right next door. My friends and I ran freely in and out of the garden all day while we watched Sebastian work!
Can you believe this is in NYC and the EAST VILLAGE??
Well it is partly because of this amazing woman, Connie, who we met that day. She has been caring for the garden since 1973. She said it used to be just an abandoned concrete lot. There was an art installation across the street that used a ton of soil, and afterwards she asked if she could take the soil, and threw it down on the lot…Now look at it! Thanks to Connie’s work, and the work of the neighbors, this sure looks different from an old concrete lot, doesn’t it??
Last time- See how this Garden of Earthly Delights changed the whole space of this building, and this block.
Here is the artist with the mural! Going through that Alice in Wonderland like door is so tempting, right?? For more info on Sebastian’s gallery show click HERE. If you are in NY, you should come by, it is open from Sept. 18-Oct. 8th, M-Sat., 12-6.
Have a great day!! Take the time out of your schedule to make some transformations in your own space, for yourself and your own goals, and the benefits will come back to you a hundredfold. It is the beginning of putting your intentions into the physical world—and the results will follow.
Much Love,
Kimberly
