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A Guide for Happier Cleansing and Detox August 13, 2011

Filed under: Uncategorized — Manna Dish @ 4:13 am

Here are a few pointers I have put together while guiding myself and many clients through cleanses over the years. While detoxing most people will feel hungry and irritable, have headaches and body aches, experience emotional swings and can feel so tired and depleted they just want to curl into a ball and sleep.  Hopefully some of these tips will help you through these rough patches which are (unfortunately) just part of the process when the body is releasing toxins. Be assured that in the end, you will feel better even possibly better than you have in years. You will look better, with glowing skin and natural radiance. And one of the greatest benefits of cleansing, you will gain mental and emotional clarity. YEAHHHH. 

CUT THE CRAP

This is the ideal time to rid your body of cravings for such things as excess sugar, caffeine, alcohol and cigarettes. For most people, the greatest challenge is passing up on the ritual morning cup of coffee. You will experience headaches and irritability, with proper hydration and nutrients, this discomfort will last only about three days. Satisfying, ‘allowable’ alternatives to coffee are Herbal Teas and Teeccino. If you are simply DYING without caffeine then a Macha Green Tea or Yerba Mate contain caffeine that is absorbed by the body more easily and does not cause a spike and crash effect.

DRINK WATER

While fresh organic fruit and vegetable juices are a powerful part of most detox/cleanse programs, your body still needs plenty of pure, clean water to maintain function. As a general rule of thumb, you should drink 1/2 oz of water per pound of body weight (i.e. a person weighing 150 lbs should drink 75 oz of water PER DAY).  While you will be drinking a lot of juice you should still incorporate water into your daily diet. Try to drink only between meals so that you do not compromise the digestive system by diluting it with water (juice is treated like food so may be taken with a meal). Juice and water are absorbed differently in the body and are not the same.

DETOX SUPPORT

I found it helpful to seek out additional methods to detoxifying my body.

Oil Pulling: it  is super simple and I found it to be really effective, especially for relieving some emotional tension and challenges. Simply swish around 1 tablespoon of unrefined oil (sesame, sunflower or coconut) in your mouth for 15-20 minutes, then spit out the oil mixture and rinse/wash your mouth thoroughly. There are lots of sites and video on oil pulling, look it up online. It’s worth a try.

Sweat it out: Dry or wet sauna are a super addition to the regimen.

Move your body aka Love your Lymph: the Lymphatic system, like the blood stream is responsible for moving stuff through the body. Most of that stuff is waste, pathogens, fluid, and toxins. It also delivers good stuff like nutrients, oxygen and hormones. The lymph provides it’s own filter found in the lymph nodes, and flows in a upward direction. Unlike the heart and blood, lymph fluid does not have a muscle (or engine) pushing it through the body; this must be done with movement or physical manipulation. Massage and daily ‘dry brushing’ are excellent ways to get it moving ‘by hand’. Dry brushing is just that, using a soft natural bristle body brush or loofah, ‘brush’ your entire body in a upward direction and towards the heart. This is ideal to do before your bath or shower and done twice a day. Exercises like, walking, bouncing on a mini-trampoline, yoga, pilates and swimming are great choices when it comes to stretching and moving the lymph.

Get some help: Colonics are a very useful and effective tool to help the body remove toxins. If you have never had this experience before, treat yourself, you won’t believe what you will see. We have made special arrangements for discounts with some caring and gentle colon-hydrotherapists. I suggest 4-6 appointments during the month.

If a colonic just doesn’t seem like your cup of tea there is another option to help with elimination. (now hold on, ‘cause this is where I am going to tell you how to poop) Invest in a small stool or toilet footstool to raise your feet while on the toilet. This posture imitates the natural squatting position our bodies need to align the bowel and eliminate effectively. The traditional ‘throne stance’ places a kink in the rectum (there I said it) and causes tension and strain to what should be a very simple body function. Sit upright, hug your knees as close to your chest as possible, relax and go.

TAKE IT EASY

This is not the time to train for a marathon, plan a wedding or entertain the in-laws for long stretches of time. Make sure you are getting a full night of sleep (7-9 hrs) and take little stress breaks during the day. These might include a 15 minute walk, a lay down on the grass, some intentional breathing exercises, reciting a mantra, meditation or dancing naked to your favorite song. THE MOST IMPORTANT THING TO REMEMBER is to honor your body, mind and spirit; carry a positive and loving attitude towards yourself and others.

 

Raw Granola video from class at SunCafe July 15, 2011

Filed under: Uncategorized — Manna Dish @ 11:29 pm
 

Raw on the Go!! MEXICAN July 12, 2011

Filed under: classes,recipes — Manna Dish @ 5:16 pm

Rachel Carr and I just taught a great class on being raw in ‘the real world’. It can be a challenge to maintain a healthy lifestyle and still be socially active, eat out and have fun. We devised a few recipes of yummy deliciousness that are easy to grab and go (my toddler are now addicted to the Trail Mix bars) and shared lots of tips for negotiating the terrain of restaurant dining.

My niece was visiting from out of town yesterday and we went to a Mexican restaurant for lunch.We had a great time and a fantastic meal coming up with more ideas of how to be Raw on the GO Mexican –Style!

  1. If possible, always carry a little container of raw vegan dressing with you! A simple mixture of Olive Oil, fresh Orange Juice, a touch of Apple Cider Vinegar and a pinch of salt with keep very well in your bag for the day. Splash it on any mixed salad of your choosing. If you don’t have a dressing on hand, then make a ‘taco salad’ out of a base of greens, any raw veggies they have, salsa, avocado and a squeeze of lemon or lime. Most restaurants have a wide selection of veggies that might not necessarily be on the salad menu. Make sure to scour the entire menu for fresh ingredients that may be hiding in fajitas, burritos or enchiladas.
  2. While waiting for your salad to arrive, dig in with the rest of the group to a healthy serving of guacamole and salsa. Most restaurants have fresh jicama and radish you can use instead of chips. Just be super nice when you ask your waiter or help yourself at the salsa bar.
  3. Remember to eat slowly, chew completely and enjoy your time shared with friends and family.
 

July and August Class Schedule at SunCafe June 23, 2011

Filed under: classes,recipes,Uncategorized — Manna Dish @ 6:26 pm

Join us at SunCafe (almost) every Saturday morning from 9:30-10:45 am for Raw and Vegan ‘cooking’ classes.

 

 

July 9: RAW ON THE GO: Tons of tips, idea and grab and go recipes to survive in the ‘real world’.

July 16: TOMATOPALOOZA!: Tomato Tart, cool Gazpacho, vegan Caprese Salad and Watermelon Tomato skewers

July 23: GOURMET on the GREEN: Candied Walnut Endive, Catalan Spinach, Cauliflower Couscous, Almond Fennel Cookies

July 30: ART of CACAO (with Rachel Carr): Chocolate Truffle Trio, Cacao Spirulina Smoothie, Mousse Tart

Aug 6: SUMMER FRUIT PARTY: Berry Cobbler, Summer Melon Soup, Green Papaya Salad, Teriyaki Kebabs

Aug 13: CARIBBEAN DELIGHTS: Curry Avocado Soup, Island Slaw, Spicy Mango Lime Salsa, Pineapple Coconut Cake

Aug 20: ASIAN FAVORITES: Pad Thai, Spring Rolls, Gimbop with Mushroom Bulgogi

Aug 27: HAPPY ENDINGS: Banana Fritters, Brownies, Red Velvet Truffles, Lemon Cookies

SunCafe

3711 Cahuenga Blvd W. (near the 101/Lankershim exit)

Studio City, CA 91604

818-308-8420


 

HOW TO make Almond Milk! Fresh pressed video from classes at SunCafe. June 22, 2011

Filed under: classes,recipes — Manna Dish @ 9:04 pm

Here’s a little snippet from one of the classes at SunCafe. It’s is a simple basic Almond Milk recipe demonstrated and explained with lots of other tidbits along the way.

 

 

And that recipe again, in case you missed it….

1 C. raw Almonds (soaked for 8-10 hours and rinsed)

4 C. Water

Blend nuts and half of water in blender for 30-60 sec or until you no longer see the dark skins whizzing around. Pour mixture through a fine mesh strainer, nut bag or several layers of cheese cloth. Return ground almond to blender and blend with the remaining milk, strain again. Fresh raw Almond Milk with keep fresh in the refrigerator for 3 days. Left over almond pulp can be used in lots of other recipes for things like  raw cream sauce, cookies, smoothies, etc. Or dehydrate and use in place of some of the flour in your traditional baking recipes.

 

Dehydrators….a quick quide June 22, 2011

Filed under: gadgets and gear,Uncategorized — Manna Dish @ 5:01 am
A dehydrator is an incredibly useful tool for those interested in raw vegan food prep or those who want to make nutritious snacks and foods with fresh seasonal ingredients. A dehydrator is not an essential tool and if you are just starting to explore raw foods you can hold off a bit on the purchase. In a pinch, you can use your oven as a dehydrator. Just simply turn the oven to the lowest temperature (below Warm if possible) place your items to be dehydrated on a cookie sheet (use parchment paper or a silpat for easy cleaning) leave the oven door slightly ajar by propping open with a wine cork or damp towel. This will help the air flow and moisture escape. Drying times will be much faster than in a dehydrator and you must keep an eye on things so they do not actually cook. You might need to turn the oven off from time to time to keep the temp down around 118 degrees.

Though styles and prices vary greatly, all dehydrators operate on a rather simple mechanism. They  all have removable trays, a heating coil, and a small fan for extracting the moisture and warm air out of the vents. Most dehydrators for personal use are made of plastic with just the inner mechanics made of (mostly) metal. Some styles are VERY inexpensive (like $40) and work great. My first dehydrator was an inexpensive circular model, I used it for years. Unfortunately these less expensive models are almost all round with the heating coil and fan located in a central core. They work great for individual items like dried fruits, cookies and anything that can be arranged around the doughnut shaped tray. If you intend to make things that need to be spread out (flax crackers, brownies, raw breads), the round try proves to be quite awkward and you will want to step up to a rectangular model (the most popular manufacturer is Excalibur).

 

Caesar Salad June 22, 2011

Filed under: recipes,Uncategorized — Manna Dish @ 4:58 am

Here’s a recipe for a creamy and delicious Caesar Salad Dressing. Unlike the traditional dressing, this one is free of anchovies, raw egg and parmesan cheese. This raw vegan version is full of heart healthy unsaturated fats, protein, fiber and it’s delicious on all sorts of foods (not just salad). Try it as a dip for crudite, a zingy spread for sandwiches or a base for a simple raw soup.

 

    Caesar Salad

       1 C. Sunflower Seeds (soaked in water for 1-2 hours)

       3/4 C. Extra Virgin Olive Oil

    1/2 C. Water

      1/4 C. Lemon Juice

             4 Garlic Cloves (or less if you prefer)

       3 Tb. Capers

             2 tsp. Chickpea Miso paste

         1/2 tsp. Dry Mustard

Blend all ingredients in a blender until smooth and creamy. Toss dressing with Romaine   lettuce, Mung Bean Sprouts (or pumpkin seeds) and sliced Avocado. Serve with a slice of lemon.

 

Our Classes June 22, 2011

Filed under: classes,Uncategorized — Manna Dish @ 4:44 am

I just came across this video made about our classes. It will give you a little look at what we are doing.

 

Juicers…what’s the squeeze June 22, 2011

Filed under: gadgets and gear,Uncategorized — Manna Dish @ 4:34 am
There are basically three styles of juicers. The most popular are cetrufugal (like the large metal juicers at your local juice bar) and a masticating juicer (wheatgrass machines or the smaller juicers where the pulp comes out the nose and the juice drips out the bottom. There are also juice presses, which deliver the most nutritious and smooth textured juices but they can be prohibitively expensive, require a great deal of prep work and clean-up.

Centrifugal juicers have a larger opening at the top, sometimes you can fit a whole apple or cucumber down the shoot. The fruit or veggies then hit a spinning flat blade ‘plate’. As the material is shredded by the blade into tiny particles the juice is released, flung to the sides like a carnival ride and filtered through a basket shaped strainer. Juice is then funneled into the spout and then your awaiting glass. Centrifugal juicers require little chopping or prep work, clean up pretty fast (some styles have an extra step that locks the blade in place), and are readily available in a wide array of price points so you won’t feel so bad if you get tired of juicing and it collects dust in the kitchen cabinet. However they don’t process leafy greens as efficientaly as other styles. Commercial juice bars and restaurants use this style of juicer because of the speed and availability of reasonably priced commercial size heavy duty models like the Nutrifaster. Popular home styles can range from $40- $350, your local housewares store will usually stock a few styles (like Jack LaLane or Berville). As the mechanics is usually uniform, price depends on the durability of materials (plastic vs. metal) and quality of blade.

Masticating juicers have an auger fitted with tiny blades or two long cogs which grind the material into juice. This style usually has a much smaller opening requiring that you cut the fruit or veggies into smaller pieces. They do a very efficient job of juicing greens and various textures. These types of juicers usually have a removable strainer (or screen) which enables you to grind nut butters or make sorbet out of whole fruits. They can be a little more fussy to clean with lots of little crevices for food to get caught and the tiny blades can take a bit of scrubbing to get clean. These juicer are usually made with a majority of metal components and are priced accordingly in the $200- $400 range and have a long lifespan when maintained properly. Because of the added prep work these juicers are an excellent choice for home use and not for heavy juice requirements. The removable screen also makes it more versatile than the centrifugal style. Popular brands are Champion and Greenstar.

Juice presses like a Norwalk make smooth, silky juices and the pressing action preserves more nutrients than the ripping and tearing of other juicers. These juicers require a great deal of prep work and additional steps, they are also very costly. However you can also make nut/seed butters, cheeses and fruit sorbets.

 

Hello world! June 22, 2011

Filed under: Uncategorized — Manna Dish @ 3:31 am

Well here we go……hope I can share some info, some laughs and some good food with you.

I sincerely thank you for spending some time with me.

Kristan

 

 
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