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cutie bear pancakes

This is another cute one I found on gone raw. I've modified it just a little bit: http://www.goneraw.com/recipes/4481-EZ-Apple-Cinnamon-Pancake-Bears Makes about 5 pancakes (pic taken before dehydrating) * 1 apple, skin removed * 3/4 cup golden flax seed, ground in a dry vitamix pitcher (or 1/2 cup sprouted buckwheat & 1/4 cup golden flax) * 2 tablespoons agave * 1/2 teaspoon cinnamon * 1 teaspoon vanilla extract * 1/4 cup water, or as needed * blueberries , for eyes * cut strawberries, for mouth Preparation Process apple in food processor or blender. Add remaining ingredients (except blueberries and strawberries) and blend until a batter is formed. You can add more water if it is too thick but you want it pretty thick to shape it. Put a large scoop on the teflex sheet and form into a pancake. Take two smaller dollops and form ears (you can use a spoon or small spatula to shape the face). Add eyes for blueberries and cut strawberries for mouths. Put in dehydrator on 105. After 3 hours flip using a spatula and dehyrate for another 3 hours. Serve with maple syrup or agave.
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stuffed mushrooms part 1

Stuffed Mushrooms

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

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mushroom "steak" dinner with raw A-1 sauce

This is SO delicious, I can't even stand it. I take sprouted grain tortillas and fill them with salady stuff (lettuce, carrots, etc.) and this recipe. It's so delicious. I don't even like the regular A-1 sauce but this raw stuff RAWks! :-) the steak part * 6 - 8 oz portobello mushrooms, washed and sliced * 1 small onion, peeled and thinly sliced * 1/4 cup olive oil * 1/4 cup lemon juice * 1/4 cup Nama Shoyu * 1/4 cup agave * 1 tsp garlic powder * 1 tsp Italian seasoning * 1/2 tsp cumin * pinch of Himalayan salt Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight. Optional additions: cut up brocooli, red pepper, green onion, ginger RAWking A-1 sauce * 5 dates, pitted * 1/4 cup sun dried tomatoes * 1/2 apple * 1/4 cup agave * 2 cloves garlic * 1 T blackstrap molasses * 1/4 tsp horseradish, powdered or minced * 1/2 tsp Himalayan salt * 1 pinch ground cloves * 1/2 tsp rosemary * 1/3 cup olive oil * 1/3 cup apple cider vinegar * 1 lemon, juiced Blend all the ingredients in your blender and serve as dollop on the steak if desired. Optional serving suggestions: Server over cauliflower “rice.” Simply process cauliflower in the food processor until it resembles a “cous-cous” like appearance and serve. Another option is to serve these magnificent mushroom steaks on a bed of lettuce with a bit of the A-1 sauce as a dressing. Enjoy!
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leaving now - full of good memories and times with family

We're on our way home - hoping that we manage through the weather OK. we had a really nice time with family and I got to see an old friend ALL by myself for a fun girl's night out! Not bad for 4 days. I saw my aunt from Washington state - she came here along with other relatives from around NJ and CT for a memorial for my aunt that died last month. It really was a nice memorial service for my aunt Lynne. I couldn't say anything because I was crying the whole time. I saw my uncle - the only boy on my mom's side. He looks SOOOOOO much like my grandfather. It's so cool. I heard lots of stories - some I've heard before and some that were new. It was just really nice to be with everyone and it's too bad that it takes a funeral to get us together...

OK, I'm heading out. More later.

Love and hugs,

Linda

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Pumpkin Pudding

"Pumpkin" Pudding a friend gave me this recipe a few years ago. I've never made it but it looks DELICIOUS. If you make it, let me know how you liked it. 2 cups fresh peeled and pureed butternut squash 25 pitted dates* (yikes) 1/2 cup double strength freshly made almond milk (blend 1 C. nuts to 2 C. water) 1/2 cup raw almond butter 1 tablespoon allspice 1 teaspoon cinnamon 3 teaspoons Pomona apple Place all ingredients except almond butter and apple in blender. Blend until smooth then add the almond butter and blend and finally the apple and then blend. Pour into dessert dishes and let stand in fridge. Optional garnishes: sprinkle some shredded coconut and/or sprinkle some cinnamon on top. *YIKES: This looks like a LOT of dates for the amount of squash being used. Please feel free to adjust that. Start with 1/2 cup of dates and go from there. Maybe the author of this recipe has a big sweet tooth. :-)
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Raw Thanksgiving Recipe - Pumpkin Bread

Pumpkin Bread - this is a dehydrated recipe. * 1 cup almond pulp * 1/2 cup golden flax seeds, ground into a meal * 1 cup pumpkin puree (or butternut squash) * 1/2 cup dates, pureed into a paste * good pinch nutmeg * 1 tsp cinnamon * good pinch allspice * good pinch clove * good pinch of celtic sea salt To make almond pulp, make 3 cups of almond milk and strain out the pulp and put into a good size bowl. As you drink the almond milk, make the rest of the recipe! :-) To make the flax meal, put in a clean coffee grinder to grind into a meal OR put in a dry VitaMix pitcher and blend until it turns into a powder. Add the flax powder to the bowl of almond pulp. To make the pumpkin puree, peel and de-seed a small pie pumpkin. Chop and put into a food processor along with a bit of water to keep the processor moving. Process until smooth. Add the puree into the almond pulp and flax meal. To make date paste, put pitted dates into a blender or food processor and blend with a little water to keep the motor running. Blend until smooth. TIP: to make this job easier, feel free to soak the dates in a bit of water to soften them up more and add some of the soak water to the food processor/blender. Add this to the above mixture. Add the rest of the ingredients into the bowl and stir to mix until well mixed. Spread about 3/4 thick onto a teflex sheet and dehydrate at 105º until dry enough to flip over. Remove the teflex sheet and continue drying until desired moistness of bread is achieved. TIP: Feel free to set the dehydrator to 135º for the first hour and then put the temperature back to 105º for the remaining time. This is a tip given to us from many of Gabriel Cousen's books. He feels this is good to get the dehydrator up to the right temperature as well as to ensure that there is no way for molds to grow (although I've never had that experience with molds in the dehydrator but it does help to get the dehydrator up to temp more quickly.)
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Raw Thanksgiving Recipes - Parsnip-Pine Nut Whip

Parsnip-Pine Nut Whip This is SOOOOOO yummy. I love this even more than the raw mashed "potatoes" that can be found everywhere. * 2 cups parsnip, washed and cubed * 1/2 cup pine nuts * 1 1/2 cups water * 1/3 cup lemon juice * 2 cloves garlic, minced * 1 teaspoon celtic sea salt * 1 teaspoon olive oil Blend all ingredients until creamy. Serve with a drizzle of flax oil or make a simple gravy, such as: 1/2 cup chickpea miso and 1/2 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms. OR just eat as is. It's delicious and very creamy.
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raw thanksgiving recipes - cranberry relishes

Cranberry Relish Here is a simple one but very delicious. PERFECT alternative to opening the can of cranberry sauce... * 1 bag fresh cranberries * 1 oranges * 1 apple, cored * agave nectar, to taste Pulse chop the first 3 ingredients in a food processor until the consistency you desire. Add agave to sweeten if you find the taste is not sweet enough. ++++++++++++++++++++ Orange-Chipotle Cranberry Relish (an interesting twist on the original) * 2 cups fresh cranberries * 11/2 cups orange juice, strained * 1 cup pitted dates, or 2/3 cups agave nectar * 1 tablespoon orange zest * 1 tablespoon olive oil or coconut oil * 1/2 teaspoon dried chipotle Blend in a food processor until creamy, but slightly chunky.
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my gratefuls - a condensed list

my grateful list for today and always
  1. I'm grateful for my kids, who are my greatest teachers as well as gift blessings from the heavens
  2. I'm grateful to Matt for giving me said kids :-) - I'm also grateful he's been with me through so much
  3. I'm grateful for my extended family - the family that raised me along with the many aunts, uncles, cousins and grand parents that I love so much.
  4. I'm grateful for this life journey so far and look forward to more "travels"
  5. I'm grateful for my friends, old and new
  6. I'm grateful for all life around me, the dirt, the trees, the animals and yes, even the bugs.
  7. I'm grateful for the feeling of limitless possibilities
  8. I'm grateful for great health in my mind, heart, body, soul and spirit
  9. I'm grateful for the earth that is below me and the moon, stars and sky that is above me
  10. I'm grateful for the space and peace within me and around me as well as in others.
So mote it be. LOL! :-D Happy Thanksgiving! Linda
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this was yesterday's post - the day before thanksgiving

I wrote this on the car ride down to NJ. Forgot to actually post it up though! :-) ~~~ Traveling to NJ I'm in the car typing as we listen to a book on tape. We're heading down to NJ to have Thanksgiving with family. I got a phone call this morning from someone placing an order and was wondering if we were having a RAW thanksgiving. I replied and said that we'll be going down to NJ this year - I said that I am bringing 2 raw desserts and plan to make a salad and will take Matt's miso dressing with me so that I'll have something to eat. She asked if I would have anything that other family members would bring and I said that I might have some veggies that will be on the table providing there is no cheese or dairy in them. (For me, dairy and cheese doesn't work well - not even raw dairy.) Later I asked what she planning on doing for thanksgiving and she said the same thing although she finds it rather hard to not eat what others have brought... then she feels bad later on... I hope with this thanksgiving, she will feel good about her day and her choices, no matter what they are. A little bit later in the day, I went to the store on our way out of town and I bumped into a person I know from when we homeschooled our son. Anyway, we got into a brief conversation and she mentioned that a year ago she was trying Doug Graham's 80/10/10 diet and was finding it working well with her. Although, she said, she didn't feel that she needed to follow it so religiously and she feels OK to eat things when she's at other people's houses that she might not at home. She called it "receiving a gift" and I totally agree. To me, it's much more important that things are made with love than whether or not they are 100% raw or not. I don't follow a purist's lifestyle and I never have. I do feel like if anything that I'm doing starts to feel like I'm practicing a dogmatic religion, then I'm probably getting too controlling over it. This is a journey of a life to live, and for me the important lesson is to be gentle with myself. If that means to eat some fruit or a juice or smoothie in this day, then great. If it means that someone wants to give me a gift of their homemade bread, for example, than I accept quite willingly. It *IS* a gift like my friend said at the store - a gift that was made with love and good thoughts and intentions for me or my family. Why on earth would I shun the gift and say it's not 100% raw? That's rather shaming to me although I do understand when a person feels so strongly that they are giving themselves a gift by being 100% raw... Anyway, I feel It is akin to a spiritual practice to be able to receive something with love and grace and gratitude. What a wonderful way to end this post as this is the time of year when we think most about our gratefuls. in love and gratitude, Linda
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raw lasagna recipe

OK, here it is - the lasagna recipe from yesterday's post: Lasagna - you'll need a food processor to make this recipe and a mandolin slicer or veggie peeler to make the lasagna "noodles" ++++++++++++++++++++++ Nut Cheeze 2c macadamias or cashews 1c pine nuts 2 T lemon juice 2 T nutritional yeast 2 yellow peppers 2T fresh parsley - feel free to substitute with dried, 1 tsp 1T fresh thyme - feel free to substitute with dried, 1 tsp 2t celtic sea salt - the coarse grey kind 1/2 c water as needed Process all ingredients together in a food processor until creamy. ++++++++++++++++++++++ Walnut Meat Layer 1 1/2 c walnuts 1c sun-dried tomatoes, soaked for 1 hour or more - soak in warm water to speed up the process 2T dark/brown miso 2t dried oregano 2t dried sage (optional) 5T nama shoyu or bragg's liquid aminos 1/2 t cayenne pepper 2T olive oil 1T raw agave nectar Process in a food processor, leaving the mixture slightly chunky. ++++++++++++++++++++++ Tomato sauce 1 1/2 c sun dried tomatoes, soaked for 1 hour or more 2 soft dates (medjool dates are the softest, remove the pits) 2 cloves garlic 2c tomato, chopped 1 1/2 T dried oregano 1 t celtic sea salt (a good pinch will do) 1/3c olive oil 2T lemon juice Process in a food processor until smooth. ++++++++++++++++++++++ Green pesto 2 c tightly packed basil leaves 3/4 c pine nuts or walnuts 1/4 c olive oil 1t celtic sea salt 1 clove garlic 1T lemon juice Process all ingredients until it turns into pesto! (Presto! It's PESTO!) ++++++++++++++++++++++ Spinach Layer 6c fresh spinach, washed and chopped 2t celtic sea salt Place ingredients in a bowl to marinade and massage with hands to wilt the spinach. Adding celtic sea salt to the greens will "cook" them, reducing the size and making them more digestible. ++++++++++++++++++++++ Lasagna "Noodles" 5 medium zucchini, sliced into lengthwise using a vegetable peeler if you don't have a mandolin slicer. You can also spiral slice them to make thin ribbons for a beautiful "noodle" ++++++++++++++++++++++ Assembly method: Assemble as you would regular lasagna. Add a bit of the marinara on the base of the dish. Add layers of zucchini noodles. Then add the walnut meat, cheese, pesto, spinach, marinara. Repeat until you are done with the ingredients. You can leave the zucchini to stand covered on your counter. You can put it in the dehydrator for a couple hours at 105 degrees to warm it up. This makes a LOT of raw lasagna. FEEL FREE to halve this recipe and make a smaller lasagna. A little goes a long way - remember, this is NOT a "free food" :-D love and hugs, Linda P.S. If you are out of any of the ingredients, check out my website - I've got 'em. P.P.S. For more fun recipes, please check out my newsletter archives.
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stream of consciousness before bed - on listening to our inner wisdom...

There's so many conflicting things out there in both the cooked and the raw world. One place says "Don't eat cacao. It's poison" Another place says "OMG! Eat Cacao! It's a superfood!" One place says their cacao is better than the other dude's cacao. Same for the nuts. "Our nuts are of the highest quality - really raw. Don't get those schwag nuts from that dude." Same for the seeds. "Don't eat the white seeds - only the black ones. But make sure they don't come from China..." No green powders unless you check out this other site that says "Yes" to green powders. One place says "No" to greens like kale and chard and "Yes only to greens like micro greens and sprouts." No to oils - we're only supposed to eat as if we were foraging in nature... No to fats. Unless they are good fats like avocados. Other places say "Yes" to a high fruit diet and then you go to another site where you'll read "absolutely DO NOT EAT a high fruit diet." One place says eat whatever you want whenever you want so long as it is raw and other places will say "NO NO NO! Are you crazy? You'll get fat & sick!" It's rather maddening if you are really trying to look for something to help guide you. Some consistency would be nice, right? A few years back I just got rather tired of all the conflicting things I was reading. I used to get quite stressed over it all. And honestly, this isn't just happening in the raw food world, like I wrote above. In the cooked food world it might be even worse. Don't eat meat. OK, eat some of the leaner meats. Eat a high meat diet - well, unless you have high blood pressure or heart problems... Oh but then again if you are a certain blood type, then you want organ meats and the lean meats are not good for you. And then another book or site would go "No, no - vegan is the only way to go. It will safe your life and your earth." How about a lacto-ovo vegetarian? Or a flexitarian? "I'm a vegan that sometimes eats meat and cheese." :-D Coffee is not good for you. Well, actually, coffee can have many good medicinal properties... If you have asthma, coffee can help... If you are producing too much acid in your stomach, then maybe coffee won't be so good. Better try the low acid variety. Or just take this pill... High carbs used to be good - remember the Pritikan diet? High carb, low fat, low salt and very little taste. :-) OK, whatever - it doesn't matter now because high carb is sooo passe. Low carb is the way to go. Or no carb. And make sure you take your vitamins - just not this guys, his are no good. Oh and make sure to put sunscreen on. Oh but now we're finding that we're all vitamin D deficient. Hmm... well maybe we can be outside in the sun for 15-20 minutes without any sunscreen. But no more than that!! Yea, that should be fine... Nuts are good for you. Oh, except if you are pregnant - then your kid might have a problem with allergies or asthma... so forget I said anything about nuts. And tuna is GREAT for you. Whoopsie - wait a minute - there's all that mercury in there. Better not to have that if you are pregnant or young... OR too old... Hmm... well, dairy is good for you. Oh but wait, now we see a possible link with dairy and things like autism and diabetes and eczema, to name a few. High fat diets are fine - remember Atkins? Oh hold on - didn't he die of all these horrible things associated with a high fat, high protein diet? Oh and isn't there new research out showing a link to diabetes and high fat? Hmm... so we're back to low fat being the way to go. But I still want to eat ring-dings and muffins and crap like that. What's that? You've substituted fat with chemical fat replacers? Great! And what about sugar replacers? Got any of those? Artificial sweeteners? OK cool. Now I don't have to worry about eating a high fat and high sugar diet... Oh now wait a minute. What's all this I'm hearing about eating highly processed foods? So what if I can't pronounce the ingredients - there's no TRANS fat in this cookie! OY! What the hell do you want from me?! (Psst: you see why I used to stress over this stuff? I really used to take all this VERY seriously.) I just got to this point when I said, "Forget what 'they' say. I'm going to do it my way." And it's a big experiment. And I'm open to it. That's what life is, right? A big experiment full of choices. "Tell us Johnie, what is behind door number 3?" Now mind you, I still listen - I still read - I still watch what is going on. I'm just not as attached to "the latest research" as I used to be. I read my "Nutrition Action" newsletters that come each month. I read the latest from all the books & newsletters I get from the raw food world. I honestly just feel that it's always going to be confusing if/when we put all our faith in an another person when it comes to what is going on in our own bodies and our own minds. For me, it's important to remember that I've got this wisdom going on inside me that tells me clearly when it likes something, when it needs something and when something is appealing to my emotions more than my state of health. I do keep reading to make sure I'm up on things but I'm so happy that I'm not in that place anymore of needing to know what he/she thinks because knowing that will change *everything* in my diet. Read these raw food forums out there and you'll see what I'm talking about. There are so many postings that people write going "what does such and such have to say about this?" or "thanks for posting this. I definitely won't do that now since you wrote that." or "thanks for posting this. I definitely WILL do that now because you gave it such a good recommendation." It's fine and I'm not knocking it - I'm just saying that when I read these postings or comments, I hear a sense of urgency in a lot of them. And maybe it's because I used to write so many things like this and I used to feel like I couldn't really make a move unless others in the raw food world were doing it first and they said it was OK. You know what I'm saying? I definitely love trying new things and I definitely love offering a wide variety of my favorite stuff but I *SO want people to make up their own minds and eat what they feel works best for them. Otherwise, it starts feeling rather freaky, ya know? Anyway, new subject sort of. If you see me, you'll see that I'm not stick thin. I'm 38, and I was going to write that I'm full-figured although that connotes having a big chest, no? Well, I don't. :-) Since having kids, I weigh more than I would like but I also feel quite good. For me having kids has rocked me off center in more ways than one. I love love love being a mom and it has changed everything in my life. For better or for worse. But really there is "no worse" so it's all for the better. Anyway, I do find that I have gotten into some habits where I have packed on a few extra pounds and I think a part of that is to keep me feeling weighted and firmly planted on this earth. That may sound weird but if you saw me, I'm 6 feet tall. I am much lighter from the hip bones up than I am from the hip bones down. I have a flat stomach but have a big ass, curvy hips and big legs. I've seen some beautiful African art that I look at and go "Damn, I'd be a goddess in Africa! YAY FOR ME!" hahaha Anyway, this is what I mean when I say that my weight is distributed so that I am more attached to the earth than to the sky! :-) For a number of years, I was very upset and worried about how I looked particularly because I believed a lot of what I was reading in these raw food books. I thought I could eat whatever I wanted with raw food because this wasn't food anyway - rabbit food is not food! I thought most of my weight was coming on because of all the pasta and cheese I had been eating in the cooked food world. Right? There's no calories in raw food! It's fruit and vegetables! Well, yes and no. Some fruits are higher in calories than others and I was macking down the mangos and avocados baby! And yes, vegetables are not high in calories but what about all the nut creme dishes that I was making to go WITH the vegetables! Recently I made a raw lasagna with my sister-in-love and we were all eating it. It was delicious and I heard her say that this was "free food" - she was used to doing weight watchers and in weight watchers most vegetables are considered free foods meaning you can have as much of it as you want so long as you aren't heaping tons of dressing on top or whatever. But it's OK to munch on an apple because that's only like a point or have a lot of greens on your plate because that is free. She called the lasagna "free." Well no, it's not free at all. I'll put the recipe on the blog. It's really a great tasting recipe. But you really only need a SMALL SMALL piece of it and have it with a large salad. THIS will fill you up. It's very rich - this SMALL, SMALL PIECE. It's not free food. It's fattening food. And it is food! Rabbit food IS food! But I write this because I totally understand where she's coming from. Most everything has a lot of veggies in it. The marinara sauce, the pesto, the cheezes and the pasta is made from zucchini for god's sake! It's all delicious and it's so much healthier than pulling something out of a freezer and heating it up in a microwave. Or even if you made it "from scratch" (honestly, unless you are making the cheese yourself with the enzymes and the rennet and making homemade noodles from the ground flour that YOU ground yourself along with the eggs and whatever, you are not eating from scratch these days) there's still so much processed stuff in the recipe. So many refined ingredients. So I understand that this raw lasagna dish "FEELS" as is it's free food. "Eat as much of it as you want." I felt this way for a long time on raw foods. I felt like this wasn't really food so I had sort of double up on things in order to feel satiated. Well, it really does take a while to change a habit. Not just 21 days. Not when it's a lifetime of eating. Granted some folks can make a change and never look back but I think a good majority of us eat emotionally in the US and I am certainly one of them. :-) I was JUST reading in this nutrition action letter that said that psychologically, we don't feel like we are eating anything when we get our calories from liquids and so we tend to find ourselves eating something solid after having something like a late or soda or a juice. The letter did say that soup was the anomoly - that we have different associations with soup so we don't necessarily feel the need to eat something solid after having soup. And I agree and disagree with what they said. I agree that for the majority of people eating a primarily cooked food diet, drinking a meal will make you hungrier and probably more likely to eat more or snack more. But after transitioning to more living food, I think a shift happens. It's taken me a while but I really DO feel quite satisfied from a smoothie as a meal. Most of my smoothies keep me filled up quite nicely for the majority of the day. And same for juices PROVIDING they have greens in them. If they have greens in them, then I do feel quite satisfied with a juice for a meal. And even salads. I'm really getting closer and closer to being able to have only a salad for dinner and feeling quite satisfied. I read on one site that there are 3 stages for a live fooder. The first is the gourmet/transitional/dehydrated foods. The second is salads and the third is whole foods. I'm kind of confused by this. Mostly when I meet long time raw fooders, they typically do a lot of liquid meals and sprouts. Are liquid meals considered eating whole foods? I'm also unclear as to how a salad isn't considered a whole food. Because I chop it up before I eat it? But hey, maybe I don't understand because that's the phase I'm in! hahaha Anyway, I really digressed. I started to say that I used to feel quite badly about my appearance. I thought that once I went on raw foods, I'd be just like so many others that would lose weight so quickly that I'd be too thin and worrying about putting on weight. I did lose weight at first. I lost something like 25 lbs or so. And then I plateaued. And then I started to gain some weight back! How horrifying! Right now I am back down pretty much to that initial 25 lbs of weight loss. And yet I still would like to release a few more pounds. 20 would be awesome. That would be a great start. And then a few more. And for those of you who are reading this with gaping mouths as you read these numbers, try living in a six foot frame as a woman. :-) I really do carry weight well. For most people they lose 5 lbs and people notice something. 10 lbs gone and people go "Wow! You've lost some weight!" We're not even in the ball park for me with those numbers. 5 lbs is like having a big pee. NOBODY notices a thing when I lose 5 lbs. My 10 lbs is the average size woman's 5 lbs. My 20 lbs is her 10 lbs. You get where I'm coming from? I know you're reading this going "Wow! You've lost 25 lbs and you want to lose 20 more at LEAST? You must be obese!" - No, I'm not. I am over my ideal weight though. I am tall and I had this tested once: I have somewhere around 145 lbs of bones/muscle. When I was in high school, I weighed on average 145-150 lbs. At one point I weighed 135 and I was very thin looking - my brother said I had a dog's back - all boney but always had the legs and curves so I didn't freak people out. But I'm telling you, the minute I said I weighed 150 lbs, people would go "OMG! I'd never imagine you weighed that much!" or "Wow! You don't look that heavy!" So I stopped telling people my weight. If 150 freaked them out, then anything more would make them faint! :-) Anyway, I'm caring less and less about the number on the scale. It's all how I feel and how I want to feel. In my skin, in my clothes - this is what is important to me. I am taking more walks now. I am moving my body more than I have in years (I had an injury with the last pregnancy that left me rather immoble for *OH* about 6 1/2 years.) :-) I am overcoming many obstacles in my mind, in my environment, in my body. It's very cool. We'll see where this goes. So this is another long post but it feels good to just write. The moral of the story is START listening to that voice inside, that wisdom inside that knows how it wants to be fed - how it wants to be treated - how it wants to feel. And go with it. Shut out the noise that we willingly (or not so willingly) take in and just listen to your silence. There is wisdom in there - wisdom that will tell you what YOU need to hear so that you can make some choices in your life. Whether it be the choice to eat cacao or not to eat cacao - take a vitamin or not take a vitamin - have a piece of meat or not have a piece of meat - how & when to move your body - what weight you want to weigh - how you want to feel and look and be. Really - this really is about being gentle and quiet with yourself so that that inner you can really shine outward for all of us to see. I'm so looking forward to seeing it. Aren't you just so curious?! I'm off to bed. Bless you for reading my ramblings. :-) love and light, Linda P.S. For more info on raw food haps, please have a good read here.
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