RawFood #7

Dag 7…..Må godt nok sige at jeg stille kan mærke trangen til varm mad igen….

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RawFood #6

Så er vi nået til dag 6….Puha….over halvvejs!!

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Paleo Recipe Book Review – Should You Buy It Or Avoid It?

What is the Paleo Recipe Book?

The Paleo Recipe book is truly unique. Paleo is short for Palaeolithic. Yes you guessed it, it refer to the caveman era. The days when our ancestors ate only naturally occurring foods, nothing was processed. And that’s what this recipe book is all about. Eating naturally occurring foods like nuts, fruit, meat, poultry and fish. These foods naturally occurring in nature provide us with all the nutrients we need for excellent health, greater energy levels and greater alertness.

This book teaches us to avoid foods like sugar, wheat, milk and processed foods which get us addicted to unhealthy eating habits. Our Bodies don’t function to their full potential if we fill them with processed foods. How many times have you had fast foods that left you feeling lethargic and slow?

The Paleo Recipe Book will surprise you because you can enjoy eating whatever you like as long as it’s part of the ingredients in this diet. The most important foods in the Paleo Recipe book are meat and vegetables. I was surprised to hear this because in Australia, a typical Aussie meal is ” meat and three veg”, ask any Aussie family. Next important are fruit, nuts, poultry and fish.

The Paleo Recipe Cookbook also includes an 8 week weight loss meal plan, Paleo dessert recipes and a guide to Herbs and Spices that will have you running the supermarket to top up you herb and spice rack. Herbs and spices are not just to make your food taste yummy but were also used for their medicinal properties by our cave dwelling ancestors. This book has been known to help people lose weight and adopt a healthier lifestyle by avoiding the processed food that our bodies were not designed to run on.

The Benefits:

  • Simply written and easily downloadable 395 page e-book.
  • Over 370 delicious recipes.
  • Full of recipe photos make it easy to understand.
  • Bonus free 8 week meal plan.
  • Bonus free Herb and Spice guide.
  • Tips on how to cook steak, choose the right foods and much more.
  • A money back guarantee.

The Negative:

  • All meals must be planned out.
  • Requires you to have some cooking experience

The Final Word:

Food is one of the two factors in losing weight and keeping it off. One of the biggest problems with losing weight is finding nutritious meals that taste good and are easy and quick to prepare. The Paleo Recipe book offers meals that are good for you, taste great and look great too. Here is a cookbook that takes dieting and turns it into a lifestyle change and gives you great tasting meals that are good for. You will be dieting without even knowing it.

Healthful choices for pets | The Choicetarian

I have just completed another of my recent pet-sitting adventures where, each time, I learn so much about what people are feeding their four-legged companions.

If you’re like most pet owners, your pet is a beloved member of your family. And just like the humans in your household, you want to give your pet every opportunity for a long and healthful life.

What you might not know is that despite advertising claims, the majority of commercial pet foods are not optimally healthful for your dog or cat. Just as most processed, convenient “people food” is devoid of nutritional value, so is much of the dry pet food sold commercially today.

The pet nutrition industry is very similar to the human food industry — full of hype and false claims, peddling inferior nutritional choices. Much of the so-called “healthy pet foods” on the market contain inferior meat meals, cheap grains like corn and soy, fillers, by-products, food coloring, pesticides, preservatives, and other contaminants.

As in humans, good nutrition is key to keeping your pet in top physical shape and improve his or her chances of resisting disease and other degenerative conditions. And when it comes to protein levels and organ health, the more we learn, the more we realize how little we knew before.

“Pet” foods are actually a relatively new addition to the marketplace, only filling a consumer niche for the last 100 years or so. Many proactive, integrative and holistic veterinarians have long recognized the short falls of many commercially available pet foods.

Unfortunately, most widely available pet foods and even many of the brands conventional vets recommend do not contain clean, inspected ingredients, nor are they biologically balanced for your domesticated carnivore (cat) and scavenging carnivore (dog).

I can recall several times when I have taken our dog to the vet and no matter what illness they may have, the recommendation for food is ALWAYS the same (it comes in a big bag and has the word “diet” on the label). It’s akin to prescribing one type of processed food for all humans with a variety of health conditions.

Even a growing number of veterinarians say that processed pet food (kibbled and canned food) is the number one cause of illness and premature death in modern dogs and cats. In December 2005, the British Journal of Small Animal Practice published a paper stating that processed pet food suppresses animals’ immune systems, and causes, such as kidney, liver and heart disease.

Since this column is about being a “Choicetarian,” you have the power to make decisions based on sound information. It’s also an opportunity to review just what your pets are consuming since you are their providers.

At home, we feed our nine- and 10-year-old Aussies a raw food diet that we get from a company in Sebastopol called “Feed This.” They offer a variety of ground meats combined with fresh vegetables and minerals, all of which are organic and sustainable.

Each time our dogs have their annual physical, their veterinarians comment on how extremely healthy they are. We make sure their portions are regulated, too. Have you noticed a similar trend to humans in obese dogs and cats? Those extra (processed) snacks could be tipping the scales in the wrong direction. Just as important as their diets, we also make sure our pups receive adequate amounts of exercise.

Chicken Wrapped Sweet Potato “Bones”

(adapted from “Clean Eating”)

1 8 oz. package sliced chicken breast

1 sweet potato, cut lengthwise into uniform pieces

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2 Tbsp. olive or coconut oil

Preheat oven to 180 degrees.

Cut each piece of chicken into thin strips, about 1 inch thick.

Wrap each sweet potato with a strip of chicken.

Place on parchment lined baking sheet 1/2 inch apart and brush with oil. Sprinkle with parsley.

Dry in oven with door slightly open to let out moisture for approximately 2 hours until meat is dry. Cool and store in refrigerator. Bring to room temp for ideal enjoyment.

Human health coach Karen Schuppert will pamper your pets, too. They might even get an extra carrot. www.karenschuppert.com

What Happens When You Eat Only Raw Foods For 30 Days?

My raw vegan before and after. Body changes, weigh in and fat percentage all measure before and after starting the 100% raw food diet. Was their weight loss yet muscle gain? Benefits and side effects explained.

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Maqui Berry – The History and Legends of This Magical Superfruit

The maqui superberry is a dark purple berry that can only be found deep within the Patagonia region of Chile. Known as a powerful and sacred plant, the Mapuche Indians of Central and Southern Chile have enjoyed its many benefits for hundreds of years. From the history, legends and myth behind this maqui berry, the many uses the Mapuche Indians were able to discover and some of the health benefits they enjoyed. This article aims to explain the history and untold legends of this magical maqui berry.

Unlike virtually every other Native American Indians, the Mapuche Indians have been able to remain unconquered. No other Indian group in the entire continent has been able to avoid this. First the Inca and then later the Spaniards attempted conquer without success. It has been said that they fought the Spanish for over 300 years. Legend would have it that their mythological power, strength and stamina was largely due to drinking the fermented maqui berry juice several times each day.

Over the centuries the maqui berry become a symbol or icon for strength and stamina. Its healing powers were believed to be profound and mystical. This was especially true during the winter months when the berries were used to increase warmth and stamina. Traditionally the Mapuche Indians would use the maqui berries for ailments including tumors, fever, sore throat, diarrhea, birth delivery, ulcers and hemorrhoids. There have been reports of the maqui leaves being used to treat diabetes, and reduce inflammation.

Today the Maqui berry and the native forests of the Mapuche Indians are under constant threat of deforestation and industrialization. Although there are a number of projects underway to help prevent this, the story of the maqui berry and the Mapuche Indians must be told before its it’s too late. Even today the berries are hand picked and harvested by the native families. Their environmentally friendly methods and plant sustaining practices are a great example for all of us.

The sandwich diet – The Hindu

As I write this column, my current sandwich book, Helen Fielding’s Bridget Jones’s Diary, lies open before me. For the uninitiated, a sandwich book is my terminology for the fun books you re-read between the more intense ones: the literary equivalent of a comfort meal, an old friend or a familiar lover.

Going back to Bridget Jones, who though not exactly the epitome of healthful living, is trying (like me) her very best to get there. At one point, she does something that most trainers and dieticians swear by: she makes a list of all the things she has eaten that day. Her diet, a farrago (sorry, I’ve been dying to use the word) of the grapefruit-dependent Scarsdale diet, the decidedly bovid raw-food diet and the flatulence-guaranteed F-plan, also allows for things like hot cross buns, chocolate, wine, etc., to slip in. A hot cross bun is the perfect substitute for the single slice of wholewheat toast that the Scarsdale diet allows, while a Mars bar is a “slight variation on specified half grapefruit”, she says.

By the end of the exercise, she does make the insightful observation that, “it has become too easy to find a diet to fit in with whatever you happen to feel like eating, and that diets are not there to be picked and mixed, but picked and stuck to, which is exactly what I shall begin to do once I’ve eaten this chocolate croissant.”

Now, I must admit I have done this, more than once. When I embarked on the first of my many diets — the cabbage soup or GM diet, I ate fried eggs instead of the required roast beef and snuck in a banoffee pie on the milk and bananas day. When I went paleo, I eschewed the very core of the caveman diet, the meat, choosing instead to get my protein from milk and legumes, both absolutely forbidden. My attempt to go gluten-free, never really took off, since I persisted in eating oatmeal (usually processed in the same factories as wheat). And I was probably the only vegan in the world who drank four cups of milk-laden filter coffee and polished off most of the curry of the chicken dish that graced our dinner table.

Right now, I am on a “no-diet” diet, aka intuitive eating; a nutrition philosophy that trains you to become more attuned to your body’s hunger signals. Basically, you eat when and what you want to eat, but mindfully. Apparently, the concept has been around since the time of Aristotle (I’m sure those ancient Greeks had to watch their weight; those one-shouldered chitons can be rather unforgiving). While I do admit that there is probably (nutritionally-speaking) a difference between mindfully supping off olives, figs and dried meat, vis a vis ice cream and banana chips, I am not going to be bogged down by the details.

As Marian Keyes (another sandwich book author) once said, “I suppose I wanted to have my cake and eat it. But then again, what were you going to do with your cake if not eat it? Frame it? Use it as a sachet in your underwear drawer?”

Hunting for Raw Diet Variety (7/15/17)


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Best Exercise For Belly Fat

Bathing suit season is here. At this time many people are thinking "Did I keep myself in shape?", "Will I measure up on the beach?", "Should I get a one-piece this year?" They begin to wonder what the best exercise for belly fat is, and how quickly they can create that toned look.

The need for a one-piece bathing suit is not the only reason for concern when it comes to belly fat. Fat that collects around the waist has been linked to a host of problems like some types of cancer, diabetes and heart disease. Other maladies including constipation, back pain and stress are noticeable treated with the loss of belly fat.

Once upon a time, the accepted wisdom concerning how to achieve a slender waist, or even the holy "six pack", was to perform sit-ups and crunches. Hundreds of them. While these exercises do work to tone and strengthen certain core muscles, those now sculpted muscles remain hidden under a layer of fat. One can not spot train a particular area of ​​the body. It is a myth that any diet or exercise can target one area of ​​the body and not affect the others. Fortunately, one does not need a gym full of equipment and an expensive trainer to whittle away at the waistline. The only requirements are good walking shoes and some motivation.

In order to reveal all the hard work put into the abs, one must combine the crunches with cardio exercise. This is the best exercise for belly fat. It is recommended that one exercise at least 5 days per week at a level that causes one to sweat, but still carry on a conversation with only a small amount of difficulty. A brisk walk for one hour several days a week should do it.

Another way to lose some girth is to modify the diet. Eating several small meals throughout the day, drinking sufficient quantities of water and choosing whole foods will help one lose weight. But without exercise, even a thin body looks flabby and cellulite-pocked.

Of course, some other options to consider are liposuction, fad diets and supplements. This list could go on. While some of these will give the quick fix they promise, none of these choices are effective for long-term weight loss because they do not alter habits. Once one's pattern of eating and exercise has changed, that is when the fat leaves forever.

In conclusion, the best exercise for body fat is a lifestyle change encompassing diet and exercise. They work as a team and yet is independent of the other. Even if one has to wear a one piece suit this year, the habits learned now will allow more belly-revealing suits in the long run.

Chef Matthew Kenney sued by landlord of Miami’s Plant Food and Wine

Matthew Kenney came to Miami to start a vegan revolution.

Instead, Kenney, a celebrated chef and cookbook author known as a raw food wizard, has lost his Wynwood restaurant, Plant Food and Wine. He is being sued for more than $1.4 million for unpaid rent and for reneging on an agreement to not open a competing Miami restaurant, public records show.

It’s not Kenney’s first brush with financial failure. A trail of liens and lawsuits touches New York, Miami, Oklahoma City, Maine and Los Angeles.

In response to inquiries by the Miami Herald, Kenney’s marketing manager sent an email Friday stating, in part, “The suit from Sacred Space has never been served on us.” As for his past problems, she wrote, “Matthew has been very candid about the challenges he and the company have faced,” referring to his January 2015 memoir, “Cooked Raw.”

In 2004, Kenney filed for bankruptcy in New York in the wake of debts and lawsuits related to his restaurants. Now he has paved another trail of at least two dozen liens, complaints and lawsuits around the country, a Miami Herald review of public records shows. They range from state and federal IRS claims that he hasn’t paid his employees’ taxes to lawsuits by angry landlords, suppliers and culinary students.

The plant-based food entrepreneur, whose company Matthew Kenney Cuisine is based in Los Angeles, is the author of a dozen cookbooks, has twice been nominated for a James Beard Award (the Academy Awards of the food world) and operates nine restaurants around the world, according to Matthew Kenney Cuisine website on Friday. Those included Plant Food and Wine in Wynwood, housed at The Sacred Space, and the new Plnthouse in the 1 Hotel in Miami Beach.

Until June, the empire also included eight culinary schools, including ones in Barcelona, Berlin and Wynwood, adjacent to Plant Food and Wine. But last month, Kenney sold assets of Matthew Kenney Culinary Academy to his former COO and interim CEO, Adam Zucker, Zucker said. Zucker opened a new education entity, PlantLab (plantlab.com); Kenney’s presence has been scrubbed from the website. Caught in the transition were students who had paid thousands of dollars in tuition and travel expenses for a scheduled culinary course in Miami that was abruptly canceled.

Kenney’s landlord has taken control of the restaurant, Plant Food and Wine, on July 1 and retained most of the staff, including chef de cuisine Horacio Rivadero, who has led the kitchen since the restaurant’s inception. The Miami culinary academy has closed.


Chef Matthew Kenney innovated vegan and raw food techniques, such as this zucchini lasagna at Plant Food and Wine.

Adrian Muelle

In Miami, tensions between Kenney and his landlord, Sacred Space’s owner Karla Dascal, started big and filtered down into the minutia, according to the lawsuit from Dascal.

In the complaint filed in Miami-Dade County 11th Judicial District Circuit Court in March, Dascal alleges that a Kenney-owned company owes her company $1,401,777.56 in unpaid rent for the remainder of the five-year lease and $98,124.43 in sales tax, plus attorney’s fees and other expenses. The complaint also says Kenney violated a non-compete clause in the five-year lease by opening another plant-based restaurant, Plnthouse at Miami Beach’s 1 Hotel, within Miami-Dade County, and seeks eviction.

This year alone, Kenney’s companies paid back more than $14,000 in late sales taxes and penalties, according to documents from the Florida Department of Revenue.

Meanwhile, according to a letter from Kenney’s lawyer that is included in the lawsuit, Kenney barred Dascal or any of her employees from so much as coming into his restaurant, even though the contract specifies they are entitled to half-price meals. Kenney stopped tweeting and tagging The Sacred Space and Plant Food and Wine on his social media, which he was required to do as part of the contract, the lawsuit claims.

At the same time, Kenney was at work lending his name to another Miami-area restaurant. In March, Kenney opened Plnthouse, a more casual vegan restaurant with 105 seats near the 1 Hotel South Beach’s pool, spa and gym, overlooking the ocean. It’s open for breakfast and lunch daily through 6 p.m. with a full bar.

That, too, was in breach of contract, according to the lawsuit. The 1 Hotel’s relationship with Kenney is unchanged despite the ongoing lawsuit, a spokesman said Friday.

Citing the pending litigation, Dascal’s counsel, Deborah Baker-Egozi of Greenspoon Marder, declined to comment on the specific allegations in the lawsuit. The attorney said she “is confident that Dascal has always acted with the utmost integrity in all of her business dealings.”

In response to Miami Herald queries to Kenney and his company, Matthew Kenney Cuisine’s marketing director, Yasmeen Lee, emailed this statement: “The suit from Sacred Space has never been served on us. We continue to focus on guest experience at all of our establishments and the growth of our brand including the restaurant we opened in London last week and the one we’re opening in California mid August.”

Lee followed that with this statement: “Matthew has been very candid about the challenges he and the company have faced while building a path in the plant-based market, specifically in his memoir ‘Cooked Raw,’ which goes into great detail about all of this. By your own acknowledgment, aside from the Sacred Space case which was never served, the entire brand has only a single pending lawsuit [which the company is not even aware of and which stems from 2014]. This is a testament to the progress the brand has been making as it continues to grow in a positive direction.”

In the 2015 memoir Lee cited, Kenney largely attributed past business failures to growing too fast, bad partners and the post-9-11 economy and lauded his plans for a Miami restaurant with Dascal. “We could not have asked for a better business partner,” he wrote.

Matthew Kenney’s companies have a history of complaints and lawsuits — with most of the complainants and plaintiffs claiming they were or are owed money.

Kenney has more than two dozen tax liens filed against him, dating back to 1995 and as recently as February 2016, when the IRS sued him for nearly $90,000 in Maine’s Waldo County. Most of those, according to public records searches, are for either not paying sales tax or withholding taxes from his employees’ paychecks but not paying the state or federal government.

In 2009, Kenney opened Oklahoma City’s first vegan restaurant and closed it in 2014, leaving behind unpaid rent and back taxes owed to the IRS, according to a report by The Oklahoman.

At least 21 complaints have been filed in California courts against Kenney or his companies since 2013. The plaintiff of a 2014 lawsuit by a landlord in California won more than $400,000 in back rent. Most of the other cases were small claims, valued at less than $5,000 in damages, or larger contractual disputes filed by vendors, employees or students. Some of those cases were dismissed. In others where rulings favored the plaintiffs, some never received the awarded payment, according to the court documents.

Also caught up in the Miami legal wrangling are Kenney’s culinary students.

At least 15 students from around the world plunked down between $2,500 to $5,500 to take a sports nutrition culinary course branded by Kenney and Brendan Brazier, creator of Vega nutritional powder and author of “The Thrive Diet.” That multi-week set of courses, scheduled to start in early July in Miami, was abruptly canceled as soon as it began. Many of the students also paid hefty costs for associated travel and accommodations.

Brazier, who developed the curriculum for the sports nutrition course that has been running online for several years, said he did not know the Miami course was canceled. Brazier is also a small investor in Kenney’s Plant Food and Wine restaurant in Venice, Calif. “I don’t know, to be honest, how [the investment] is doing. I don’t get the quarterly reports like I do in my other investments. But him being a chef and for quite a while the CEO of the company, that’s a lot, and I am a big supporter of the plant-based cause.”

A pending complaint filed in a California court by a Swiss student of Kenney’s Culinary Academy in Los Angeles alleges breach of contract, fraud and unfair business practices. It stems from a two-part $10,000 course held in Santa Monica, California, that didn’t prepare her to be a raw food chef, she alleges.

PlantLab’s new owners say they’re working with the students of the canceled Miami sports nutrition class to come up with an amicable solution for each party. Several have already been credited or refunded, a spokesperson said.

“Everyone involved has lost focus. It’s not about Matthew Kenney. It’s about the employees and the students and the patrons of the restaurants,” Zucker, the PlantLab CEO, said on Friday. “That’s why I am sitting here with a brand new company. … We are going to go in a whole new direction.”

Concerning the students, Lee of Matthew Kenney Cuisine e-mailed this statement: “As we are no longer the operators or owners of that business segment, we do not have control over it. However, we are extremely disheartened for the students. We operated the education business from 2009 until recently and wish nothing but the best for the Academy.”

Before it was sold, Kenney’s Culinary Academy was bringing in $5 million in annual revenue and looked forward to tripling that in three years with expansion plans for 20 more cities, according to a glowing article about Kenney in Forbes in December. In the same article, Kenney said his restaurant/hospitality division would generate $15 million in revenue over the next 12 months, but the products/licensing division would be the biggest money maker. With the three units together, he projected revenues of $100 million in the next five years, according to the article.


Kenney’s cooking skill is creating dishes such as this strawberry hibiscus “cheesecake” at Plant Food and Wine, which uses cashew cheese.

Adrian Muelle

Locally, Kenney, considered a pioneer in fine raw-food cuisine, opened Plant Food and Wine in February 2016 to much fanfare. He first arrived on the Miami scene a few years earlier when he was involved in Seed Food and Wine events and hosted South Beach Food and Wine dinners. In early 2016, Dascal opened The Sacred Space, an event and education hub for mindful living and well-being. She believed Plant Food and Wine would be the perfect complement to the serene space, and the artful restaurant quickly made a name for itself — drawing a four-star (exceptional) review from the Herald, one of only two in 2016.

The restaurant has a modern dining room with high ceilings, open kitchen, carefully stocked bar and about 100 seats, both indoors and outdoors in the palm garden. The concept was modeled after the Plant Food and Wine in Venice, California, and it serves full-flavored and exquisitely plated dishes. “This is some of the most emblematic cuisine I’ve ever done,” Kenney said at the time of opening. It has been open for about 18 months and the restaurant attracts a crowd.