How to Create Love this Valentine’s Day

How to Create Love this Valentine’s Day

-by Brenna Taylor

Valentine’s Day is almost here again. Maybe you aren’t feeling valentiny at all. In fact, maybe you want to hide away, and you just don’t feel like getting out of  your negative-nancy rut. Instead, you want to gorge, whether it be on food or on negative feelings. But I can promise you that will not help a thing. So let’s agree to put down the pizza, put down the putting-yourself-down and slowly, carefully walk towards the light.  

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Beauty Secrets Revealed – Part III

This week, 2 gorgeous raw divas readily shared their beauty secrets. One of them is the bubbly UK raw star, Kate Magic and the other is the radiant raw chef Angela Elliott.

Kate Magic

We were eager to hear about Kate Magic’s beauty secrets! With 3 boys and a successful business, not to mention a sparkly life all around, we were excited that she agreed to share her tips. Here is Kate:

“My favourite beauty product would have to be my own skin cream, which we just launched in October. Like all good witches, I’ve long dabbled with making my own beauty products, and this cream has been many years in the formulation. It contains all my favourite skin foods, such as cacao butter, coconut butter, Aloe, hemp, rose oil, lavender oil, plus a delicate sprinkling of glitter to make you shine like the fairy princess you truly are! It’s called Alpha Dream Supreme Cream, and you can buy it from my website, rawliving.eu.”

She also shares her favorite non-commercial beauty secret:

“I think maybe a trusty enema bag would be my top beauty product! The gut and the skin are actually the same organ, so any issues in the gut are always reflected in the health of the skin. One of the best ways I know to get that raw glow is to do superfood enemas with ingredients such as hemp, Aloe, spirulina, barleygrass, MSM, cacao and reishi. And of course they are very helpful for keeping you slim, as they remove old matter from the gut. The double bonus is that, in doing so, they increase your ability to absorb the nutrients from your food, which in turn means you need to eat smaller portions as your body is working more efficiently.”

*** Kate is the most experienced raw food promoter in the UK today. She has seventeen years of experience of raw eating, and is raising her three sons on the raw diet. She is the author of ‘Eat Smart, Eat Raw’, the UK’s best selling raw food recipe book; and ‘Raw Living’, a recipe book and guide to the raw lifestyle, both published by Grub Street. Her third book, ‘Raw Magic’, a ground-breaking book of superfood recipes, another UK first, was published by Rawcreation in 2008, to rave reviews. She is Creative Director of the Raw Living website which offers advice and information on the raw diet, as well as an online shop, and she is the proud parent of the Raw Living range of chocolate bars and cakes. She was the editor of Get Fresh magazine, the world’s most popular raw food magazine, for three years. Her fourth book, “Ecstatic Beings,” co-authored with Shazzie, has just been published, and she also has a fifth book coming out in 2010, “88 – the untold story of a revolution.” To follow Kate’s adventures, go to katesmagicbubble.com or lovemagick.wordpress.com. To visit her raw food site with recipes articles & an online shop go to rawliving.eu

Angela Elliott

We knew that Angela Elliott, the beautiful author of Alive in 5, would have some insightful and original beauty tips to share, and we were not disappointed. Angela shares:

“Every morning I wake up and drink warm water with lemon to keep my liver happy. I make a green juice every morning and often enjoy a green smoothie too.

Also, I eat schizandra berries daily, I eat 100% raw vegan and I exercise every single day. And, I think beautiful thoughts!”

She also loves to make her own beauty products, and will share her recipes for home made cosmetics in her upcoming book co-authored with Shannon Shakaya Breeze Leone.

*** Angela Elliott is the author of Alive in Five, Holiday Fare with Angela, The Simple Gourmet, and more books on the way! Angela is the inventor of “Raw Nut-Free Cuisine” and “The Celestialwich™, and the owner and operator of Celestial Raw Goddess Enterprises. Angela Elliott is an Arizona native. She was raised by a world-renowned physicist/chemist and a gourmet French chef/writer whose occupations enabled frequent travel abroad and instilled in the young Angela a life-long fascination with various cultures. Angela lived in different countries, attended school in two of the countries, and spoke Swedish and Dutch fluently. Angela endeared herself to her lively Irish grandfather, a storyteller of some notoriety, and was encouraged to share her blossoming imagination with her peers. A passion for the arts was inspired by Angela’s grandfather and mother, and instilled in her a lifelong love of literature and writing. Angela has contributed to various publications, including Vegnews Magazine, Vegetarian Baby and Child Magazine, and has taught gourmet classes, holistic classes, lectured, and on occasion toured with Lou Corona, a nationally recognized proponent of living food.

Ask *Raw Mom*. . . Your questions.

Each Wednesday we will be answering questions from our readers. If you have a question for *Raw Mom* send it to Ask *Raw Mom*

Q: Hi ladies,

I have been interested in your new dessert book and the lunchbox book, but because I am overseas things like coconut meat and the variety of fresh berries and interesting fruits is limited. Not to mention cacao butter costs the bomb – are many of your recipes dependent on exotic foods?  ( I would have a minimal to moderate amount of superfoodage going on )

In Gratitude,
Julia

A: Hi Julia,

The HEALTHY LUNCHBOX recipe book contains no hard to find or exotic ingredients; even the cacao recipes call for the substitution of carob if cacao isn’t an option. Where coconut water is used, the recipe mentions and does just as well with plain water or nut mylk, so its really interchangeable, as all good, user-friendly recipes are.
Chia seeds and goji berries show up a couple times, but they are not difficult to find anymore, and of all the superfoods, I feel they are mostly economical because a little goes a long way.  Goji berries are costly, however, so raisins, currants or other dried fruits acan be substituted if need be.

I appreciate the whole Superfood movement and recognize its value, yet as a mom I mostly relate to the struggle moms have just getting real food into their children… so I have kept it all pretty real.  The 2 recipes that have jicima, which is a root vegetable that tastes between a potato and an apple, and the few that contain coconut buttter (olive oil would work too) are kind of nice and refreshing because I feel and made the statement in the opening of the book that it is good to try new things, and be open.  Good nutrition almost depends on it.

So its mostly common ingredients with a few surprises thrown in to keep it interesting.
I very much hope you will enjoy it!

Blissings,
~Shakaya
Shannon Shakaya Breeze Leone

Q: Dear Raw Mom,

1. How do you transition your child(ren) from SAD to raw?

2. How long did it take to get them to eat healthy?

3. How do you prepare your child(ren) to deal with social situations, such
as birthday parties, where there will be lots of unhealthy SAD food there?

A: It’s all in the DOING!

It starts with the AWARENESS of what is possible…of the importance of proper nutrition on our children’s young bodies, minds and spirit.
I personally recommend ppl start by

• REMOVE ALL JUNKFOOD from the diet i.e. refined sugar and flour use fruit, honey and other natural sweeteners and create or buy natural and less processed treats.
• ADD IN GREEN SMOOTHIES daily- read GREEN FOR LIFE.
• GO RAW ALL DAY UNTIL DINNER.

Fill up in the day with fresh fruit, veggies and dips, raw soups and flax crackers, raw trail mixes, raw puddings and cereals, salads and garden burgers and zucchini pasta and cabbage burritos and manna bread avocado, tomato, lettuce, cucumber sandwiches or peanut butter/almond/cashew butter with banana.

Green Smoothies and/or Green Juices and/or Nut milks and/or Herbal Teas, with superfoods and supplements such as SPIRULINA/HEMP SEEDS/CHIA SEEDS/BEE POLLEN~ all great protein sources.

Then serve whatever is comforting and wholesome for dinner: soups, stews, steamed veggies, non-gluten grains such as MILLET, QUINOA, AMARANTH, BUCKWHEAT, RICE

Here is where you would have your meat or fish or other cooked foods.

The key here is HEALTH.

HOWEVER long it takes to do this, which could be as fast and quick as you like, its up to each family to go at their own pace.

At social events, bring fruit platters and raw desserts, and big salads and fill-up ahead of time with green smoothies and bring trail mix for the car; and then let go a bit and enjoy the festivities.  My rule is no meat, no junk food.  If they want to try something, I let my kids now, (when they were younger than 9 I just created their plates with the best choices I could find – now that they are 10 and 11, they do this themselves)
And the next day, we are raw and simple and ‘detoxing’ so its all good!

I hope this helps!
Just follow your heart and for some inspiration check out my HEALTHY LUNCHBOX e-book and/or my DVD RAISING CHILDREN RAISES US at the rawmom.com site

Blissings,
xoxoxShakaya

Choices. . .

by Mary Delasantos
Yesterday I picked up my daughter, Kim, and granddaughter Hannah, and brought them over to our house for a visit.  Just like any other grandma (or mom), my first thought was that they must need to eat; so on the way to our house we stopped at the grocery store to pick up a few things. We went to the produce department first and Hannah picked out a pint of bright red strawberries for her snack. As we browsed the rest of the store she held on to her treat.  Later when it was our turn at the cash register Hannah would not release the package and protected it as if her life depended upon it.  The cashier had to walk around to the cart where Hannah was sitting so she could scan the price label.

When we got to the house, Kim washed and sliced about half of the strawberries for Hannah.  Hannah was completely enjoying her brightly colored, sweet and juicy snack until Kim and I joined her at the kitchen counter with our snacks.  I offered Kim tortilla chips to go with some very yummy fresh made salsa that Dan had whipped up a few minutes earlier and I had a handful of raw sundried spiced olives. As soon as we sat down Hannah pushed away the strawberries and wanted some of Kim’s chips.  We told her that she could have a chip after she finished all of her strawberries.  Two year old Hannah retrieved her bowl and continued eating.  When Hannah took her last slice of strawberry she slipped off her stool and walked away having forgotten all about the chips.

This made me think about the way most of us eat.  We have tendencies to go for the less nutritious processed foods such as chips and crackers because they are so readily available to us.  If we learn to keep the fresh and nutritious items in our line of site we too, just as Hannah did, will truly enjoy those choices as well.  And, we will feel better for making those choices both mentally and physically.

Happy Eating!

Mary Delasantos
voiceofthevegan.com

Take it easy….

by Kemi Nekvapil
As mothers we are very blessed to be able to take on the role as healers in our families. Sometimes this means holding our children when they are hurt, physically or emotionally. Sometimes it means holding ourselves and our partners in the same circumstances.
But there is also the role of healer in the food we choose to nourish our families with.
If like me you are part of the green smoothie revolution, and you are enjoying the pure nectar on a regular basis, you know how it makes you feel.

What if, though, your family is not joining you?

My husband Emrys may even love them more than me. My daughter Ella, will have a whole blender full, if you turn your back, your breakfast is gone!
My son Benji started to be a little ‘something’ about the texture of his drinks. He would gobble down any variety of freshly juiced fruit and veg, but when it came to a green smoothie he would always try, and sometimes ask for a cup of it, but would never really have any.

So I kept making them, as did my husband. Three of us were drinking but one was not. I was not too worried because I thought “he eats such great food and if he does not get into green smoothies, the world would not end, would it?”
And then one day it happened!

Ella was ill and she did not have an appetite all day, so later on I asked her if she wanted a little soup or a green smoothie, she choose the smoothie. I then had the idea of having a smoothie soup and bingo, I thought “I will add more texture!’’
So Benji and Ella tucked into their green smoothie soups with finely chopped fruit salad on top.
Benji  then looked and me and said ‘’Mum, can I have some more please?’’ Benji had three helpings of soup!

It made me realise that we can have the knowledge to nourish and heal our families. But if we can take it easy, be patient, and offer life-giving foods, then they can heal themselves .

Making Love in the Kitchen!

by Jody Power

I would like to share with you one of my favorite blogs, well, obviously besides the Raw Mom and Raw Diva’s sites, it’s called Making Love in the Kitchen.  It is a blog by Meghan Telpner, who is a certified nutritionist and holistic lifestyle consultant.  Her blog is very informative, but don’t worry it is definitely not dry – I’m hoping you already figured this out based on the blog name.  Whatever subject Meghan decides to tackle she does it in a fun, entertaining and sometimes quirky manner, which will keep you coming back for more! 

For you transitioning mom’s and dad’s out there she also has a wealth of great recipes which are focused on whole food goodness which you’ll want to check out and add to your recipe arsenal to slowly wean your kids off that processed food.  For you raw mom’s and dad’s you’ll still find a wealth of information and some raw recipes.

Just so you can get to know Meghan a little bit better below is the interview she agreed to do for us.

JP: What lead you to become a certified nutritionist and holistic lifestyle consultant?

MT: Like many people in this field, I had encountered a personal health challenge that was not being resolved by conventional medicine. After university, I went to travel in Africa where I became quite ill. I came back from that trip, began a career in advertising, all the while suffering terribly from digestive dis-ease. Going from doctor to doctor, I was desperate to find a solution. Three and a half-years and 19 doctors later, I was diagnosed with Crohn’s disease. Rather than taking the conventional approach (surgery and medication) I chose a completely holistic approach that included acupuncture, yoga, meditation, herbs and natural, clean, whole foods. In a relatively short time, I was essentially healed of the symptoms that had plagued me for all those years and so inspired that I decided to go back to school to study nutrition. Three years later, I remain 100% symptom-free from an ‘incurable’ disease, and now work to inspire others that they too can take control of their health and empower them to heal through easy, simple and health supportive eating and living.

JP: When you were trying to heal yourself what made you decide to go the holistic route?

MT: The doctors hadn’t done much for me by that point, aside from make me feel fairly foolish for being so persistent. My mother has always been a big proponent of taking responsibility for our own health, so I suppose that was ingrained in me. The only options the doctor gave me were medicines that would likely have to take the rest of my life with the possibility of having a section of my intestines removed. The acupuncturist I met said that he could help me put the disease in remission. Of all the ‘experts’ I sought, he was the only person who gave me confidence that this was not a life sentence. The decision, at that point, was pretty easy.

JP: How do you ensure you maintain a balanced lifestyle when things get hectic?

MT: This is an increasing challenge as I get busier, but I also know that health must come first. I never compromise my diet. That is my main sticking point. I would hate to do something that would bring the disease back into my life, that is always somewhere at the back of my mind, so I am pretty good about checking in with how I feel physically. I am a workaholic. I love what I do with such passion that I often have a hard time taking a step back from it and stop taking care of everyone else, all my clients and students, and focus on my own health. I have now learned that if I am really going to keep things balanced, I need to schedule that time in. I do go for regular early morning bike rides by the water or long walks in the park, often before the sun is even up, I go to yoga a couple times a week, and will book weeks off here and there that are not to be used for work, just for fun. I have maintained my twice-daily meditation practice which is vital to me. This biggest lesson in maintaining balance has been learning to say no to things.

JP: What is the one biggest mistake you see people making in their diets?

MT: People worry about it all way too much. The stress we put on ourselves over what to eat, getting the right proportions or calories, getting enough protein or eating too much carbs. Trying to eat all raw, or all vegan, or all macrobiotic or whatever the chosen diet may be, is just incredibly stressful. This stress and worry around food is a greater challenge to our good health than what we are actually eating. I educate people on how to avoid foods that have had to pass through a processing factory or chemistry lab, to avoid foods that come in boxes with health claims. I try and inspire people to simply eat good, whole, natural, unprocessed foods as much as possible. If we stick to a whole foods and predominantly plant-based diet, the counting and balancing is removed and the joy comes back in to the dining experience. We can reclaim a connection to our food as our fuel, the people who grew it and the goodness it provides in our lives. There is just no need to bring any feelings of guilt into the kitchen and trying to achieve any kind of dietary perfection or fit into a specific dietary category, following all the rules to a tee, does just that.

JP: What is your favorite kitchen gadget(s)?

MT: I wish I could be original for this, but is there anyone who owns a VitaMix and doesn’t love it to bits? I use a magic bullet regularly to grind up nuts and seeds. A sharp knife and a bamboo cutting board are my essentials. I think a grain grinder will be my next kitchen gadget acquisition.

JP: Do you believe in incorporating superfoods in your diet?  If so which superfoods are your favorite and why?

MT: I sure do! I love superfoods and was even more inspired after spending a weekend with David Wolfe. I don’t eat all raw through the winter, far too cold in Toronto for that. So I like to think up creative ways to enjoy raw superfoods in some cooked meals. The staples in my pantry are whole cacao beans, goji berries, golden berries and coconut oil. I have recently fallen head over heals for maca which I’ll add to smoothies or mix in to oatmeal and sprinkle on to salads. Spirulina is my fave source of easy protein and again- a great one to add to smoothies, and to boost up juices. Chaga mushroom is the newest addition to my superfood collection which is an amazing booster for the immune system and grows on trees up near my cottage. Other superfoods I keep on hand include hemp seeds, golden berries, and always have sprouts sprouting. I suppose, now that I think about, I am a bit of a superfood junkie. As David Wolfe says, why wouldn’t I want to eat the best food ever? I do!

JP: I know you don’t have kids but do you have any tips on how incorporate healthy foods into a child’s diet.

MT: Hide them! That would be the easy way, mix some hemp seeds into their cereal, sprinkle some ground flax on their salads, or in sandwiches, mix some spirulina into their drinks. That’s the easy way. It would be ideal to start kids off on a healthy eating life, but if they are older and you are transitioning, transition them with you, though at a bit of a slower pace. Junk food should be removed from the home and never ever ever used as a reward for anything. Rewarding good behaviour with sweets is a nasty habit to form. The other suggestions are the basics, sit down and eat with them, they’ll eat what we eat, bring them in to the kitchen to help prepare and educate them on the food. Carrots make our eyes shine bright and powerful, almonds help our bones grow strong, kale builds muscles… Educate them on the positives of the healthy food without bringing stress, calories or any of that nonsense into it.

JP: Can you share with us one of your favorite recipes that is also kid friendly?

MT: Sprouted Nori Rolls are a great hands on recipe to get the kids in on the action. Have them grow the sprouts themselves. It’s a great little project for them to learn about the growing of food with the task of rinsing the sprouts each day as they grow. The rolls with the sprouts are great as mom or dad can slice up a variety of vegetables, the kids can choose from and use the sprouts they grew themselves. This gives them a sense of ownership and individuality over their creation. And it’s healthy!

Nori Rolls with Ginger Sunflower Pate

Ginger Sunflower Pate

• 1 cup sunflower seeds, soaked overnight
• 1 clove garlic
• 1 tbs  lemon juice
• 1 inch  fresh ginger, grated
• Salt or tamari, to taste

Blend until smooth in food processor.

Topping Options

• Sprouts (any kind will do)
• avocado
• carrots, sliced long
• cucumber, sliced long
• cabbage, shredded
• cilantro
• bell pepper, sliced long
• pickled ginger, chopped
• Tamari for dipping (optional)

Rolling Nori

Place Nori down on the bamboo mat. Typically, the shinier side is put face down.
Layer filling in neat row, leaving about half an inch of space at the edge of the nori closest to you.
Rub a bit of warm water on the edge farthest from you. This will help the two sides of nori stick together
Holding the closest edge of the bamboo mat, roll the away from you.
Tighten the roll as you go, the same way you would a rug to minimize excess space. Be careful not to make it too tight, however, or fillings may start to fall out.
Once tightened, you should be able to unwrap the bamboo without the roll coming apart.
Cover your roll with the bamboo mat and press your hands over it to further pack the roll.
Move your full roll to a cutting board. Slice it first down the middle with a very sharp or serrated knife. From there you can cut it into sixths or eighths, whichever you prefer.

JP: Anything else you want to share with our readers?

MT: We have enough in our lives to worry about, so why not bring some fun into something we have to do everyday, at least three times a day. The kitchen should be a room of joy, warmth and community. What goes on in that room is the shared responsibility of every member of the family and it is a great way to incorporate more time together. Better in the kitchen than in front of the TV. If we can establish healthy eating and a healthy attitude towards food in our children when they’re young, though they may not fully appreciate it at the time, we are building a solid foundation and understanding that will be with them through life.

Breast feeding hints and tips…

by Ruth Hofer

Navaho tradition has it that when a mother is careful about what she eats and does, the child will drink in this quality of carefulness along with her milk. He will get a taste of responsibility.  This is the reason, they say, that a breastfeed child is more willing to listen to the elders of the tribe than a bottle-fed child and why he is more likely to become a responsible member of his culture.  This means that for a Navaho mother, being careful about her diet while breastfeeding is an expression of love and concern on many levels.

-Hiilary Jacobson, p32 Mother Food

I used to see an acupuncturist skilled in fertility, pregnancy and post partum during my first pregnancy.  Close to my due date she gave me a seemingly unrelated list of foods to avoid for the first six weeks post partum, along with the instruction to gradually reintroduce them one at time, observing the baby’s reaction to the new flavour in my milk.

The idea was primarily to avoid the dreaded colic and keep the baby mellow. Furthermore, following this protocol would (hopefully) ensure a child that grows up allergy free and with an impeccable digestive system that works to the best of its potential.  An extra bonus being that by holding off for these early weeks you might be able to freely eat said foods down the track in your nursing relationship.  Whereas by indulging in it now might mean a baby who is always going to have a sensitivity to that particular food.  She swore by it, telling me stories of her three children, whom with the last-born she caved in and ate berries everyday.  He is the only one of her children to now suffer food sensitivities and digestive upsets while traveling, not to mention the diarrhoea and stomach pains he suffered as a new born.

Thinking that 5000 years of practice meant that traditional Chinese medicine (otherwise know as TCM)  might have worked out a thing or two (besides, I actually enjoy the idea of restricting my diet) I wholeheartly accepted her advice.

Foods to avoid for first six weeks postpartum

• Onions, garlic, leek, chives
• brassica family: cabbage, broccoli, kale, cauliflower, brussel sprouts
• stone fruit: peaches, plums, apricots, mangos
• melons
• berries (goji berries are okay)
• coffee, chocolate, tea
• peanuts
• tomatoes
• citrus (lemons and limes being okay in small quantities)
• chili
• vinegar

Avoiding stimulants is pretty straight forward, and it’s already somewhat common knowledge that cabbage and onions in the nursing mother’s diet can play havoc on the babies digestive system. The other foods on the list aren’t as straight forward without looking at it from a TCM perspective.  And as I’m not a TCM doctor myself I can’t go into any great detail, except to say it’s worked for me.  Also, I later found out, at the magical six weeks mark a lot of the baby’s digestive system kicks in for the first time, before that it was still developing.  At two weeks, apparently, there is also a major change.

Personally, I have found this advice to work really well. I liked the way it keeps me totally connected to my baby as I nourish them.  I found that I was really aware of how what I ate affected them.  By keeping my diet neutral I could tell immediately if something novel affected my baby is any way.  I personally liked the way it reset my palate, all flavours became more intense as I began to try them again.  My eldest is nearly three, and she has awesome digestion. As a baby in Bali she would eat with local families, constantly putting things in her mouth from off the floor and never once got sick. The only foods I could never eat, until she began eating solid food herself, were watermelons and oranges. Both those fruit in my milk would give her instant diarrhoea, but as soon as she ate other things besides breastmilk, watermelon and oranges were her two of her favourites!

So now your next question to me is probably going to be, well what can I eat?

There are tons of super nourishing, milk supporting raw foods that also tonify the baby’s digestion. Dates, spinach, all sprouts (especially sprouted grains), papayas, fennel, celery, cucumbers, pears, coconut, beets, chard, dill, basil, cilantro, carrots, almonds, cashews, pumpkin seeds, dandelion, sweet potato, avocados, tahini, nettles, cardamom, cinnamon, ginger, cumin seeds, caraway seeds, anise seeds.  These foods help ‘build your blood’ which is then turned into milk, ensure that you milk is full of all the necessary fatty acids, and soothe your baby’s stomach.

DO YOU KNOW WHAT TO DO IF YOUR KIDS GET SICK?

Hmmmm, does the very thought make your heart beat a little faster?
None of us relish the thought of our little lovebuds getting sick, but knowing exactly what to do really helps. I have found since we are high-raw for 8 years now, this isn’t even an issue. It is soooo rare to see my kids less than bubbling little energy balls! Both my sons have only been sick a couple of times in their entire lives, and judging by friends and family, they are experiencing unprecedented health. It is not all about the food, but the food is the foundation and actually helps to create other little changes here and there which also add to the increased quality of health in a big way. This is a fundamental drive of mine- to just allow them a childhood of freedom from pain and illness as much as possible so they can always remember what real health feels like, as most people no longer know for themselves…

I myself was always sick as a kid, became a very sick teenager, and had bottomed-out before I was 30. Now, in my mid-forties, I feel so strong and healthy, and its an incredible feeling to have never worrying about my health anymore.

Here are my tried and true tips for preventing issues, or maintaining superb health.

AT FIRST SIGNS

Whether you notice a runny nose, little cough, or just red eyes, these are all signs that your angel might be coming down with something. I have never taken my children’s temperature other than with the palm of my hand on their face, yet as soon as I feel a fever coming on, or any sign that they might be run-down, I stop everything for a moment and think about the last few days, what has been happening in their reality. Have they been staying up late, getting behind in sleep? Has there been celebrations and other functions where they have been eating differently than usual? Has there been any emotional stresses for them lately? Maybe ther is something going onthat they are anxious about…Just reflecting about their SLEEP, DIET and EMOTIONS gives me just about everything I need to know to understand what has been the catalyst for their physical symptoms.

I do not give any fever medication as I know the fever is ‘burning off’ any little critters and is actually a sign their immune system is functional. To thwart this natural response by giving ‘fever medication’ only serves to reduce the SYMPTOMS and their discomfort, but doesn’t strengthen the body. I like the discomfort! Otherwise, they are still running around when what they obviously need is rest. There are natural ways to keep a fever in check, and still allow the body to let Nature take its course; a cool cloth to the forehead, a cool bath in the tub or sponge bath, wearing wet woollen socks that have some lemon juice or lemon essential oil in the water wrapped in a towel while lying in bed, all these methods work to help the fever stay in safe range while it is doing its work.

TAKE ACTION

Step 1:
The next thing I do is create a space with my child for some mama-and-me time, where we can sit and ‘chat’. I ask them how they are feeling, and let them tell me all about what is going on with them, how it all feels for them. I just be there and just create a cozy moment with them, gathering essential details before rushing in with any talk or solutions. They feel heard and met, and their healing has already begun.

Step 2:

I know the body needs rest when it is unwell- illness is Nature’s command for silence and stillness, gentleness and peace. I create an environment either in the living room or their bedroom where they can rest which is tranquil and beautiful- clean and clutter-free, aired out, fresh flowers or even a little vase with a pretty little branch of leaves or tall grasses, and/or a candle. I always keep essential oils on hand for my cleaning, skin-care and even raw culinary preparations, and my favourite is always Lavender for an anxious or sick child. It is so soothing and relaxing and healing. Another I love is Clary Sage as it is ultra soothing when one is not feeling well. Just find one you like that is not over stimulating. However, if there is flem or infected sinuses or congestion, then Rosemary or Eucalyptus or Ravensara are great. The main idea here is to create an atmosphere of calm and comfort.

Step 3:

Serve only water, lemon/ginger tea, or fresh juices- usually cucumber with some fresh orange juice or apple- something simple and sweet so they will drink some. They may not want any, but to avoid dehydration, especially with fevers or flu, getting regular sips into them is important.

Avoid eating food as it takes a lot of energy needed for healing. Unless they are really hungry, then fruit, fresh or mashed up is great, or a healing broth of veggies and garlic and onions and herbs. The main thing here is not to clog up the system and forestall healing.

Step 4:

Avoid over-stimulation- which is one of the reasons they may be under-the-weather already. This means, no media TV/video games/computer time. Lots of rest, eyes closed, laying down, will help rally their vital forces and speed up healing. With really young kids I would suggest you take little naps with them or create lots of opportunity for ‘cuddle time’ with a book or story just to get them still, and that will often induce peaceful sleep, or at least rest. A little Classical music, or just humming/singing quietly to our little lams, is soothing and healing. Short walks to get some fresh air is really good as long as it doesn’t over-tax them, or at least, keep a window open. Offering to massage their feet or rub their back, or stroke their hair may be really appreciated.

SORE THROATS

Could be Strep Throat which is caused by bacteria called Streptococcus or a sign that chicken pox or the measles might be on the way. If you do feel it is worth taking an anti-biotic for, ensure to give the child plenty of Probiotic capsules in his food or drinks to replace his good bacteria that will be killed off.
A scratchy, sore throat is soothed with the following:

- warm drinks: lemon/ginger and honey tea

- fresh juices: a simple mixture of ¼ greens and the rest fresh orange, apple,   pear or pineapple juice

- chewable zinc lozenges with Vit C

- Slippery Elm Bark powder- take 1T and dissolve into hot water with some honey for a really soothing tea to the inflamed throat

- Keep a little pot of boiling water in the room if you don’t have a humidifier to add steam into the air (maybe with a few drops of Eucalyptus) and help moisten the dry tissues of throat and nose

- Herbal Honey- by the teaspoon or in teas: add a drop of essential oils (must be organic, pure and food grade) SAGE, EUCALYPTUS, MINT to a couple teaspoons of honey and mix thoroughly before giving to your child

COLDS

The main thing here is to avoid further congestion of the liver or bowels as the system is already clogged up, so avoid:

- eating and especially over-eating

- cooked starches, flesh foods, sugar, dairy

- keep a little pot of boiling water in the room if you don’t have a humidifier to add steam into the air (maybe with a few drops of Eucalyptus) and help moisten the dry tissues of throat and nose

- Get lots of fluids into kids, and maybe some nice warm garlic laden vegetable broths

- Gargle with warm salt water with a drop of Oregeno Oil

- use a Netti Pot (most children won’t do this)

- put a little cocnut butter or sesame oil in the inside of the nostrils

- Homeopathics: Belladonna; Arsenicum; Aconite; Antimonium tartaricum.

EARACHES

I have had the experience when I was a nanny for a house with 6 kids of being woken in the middle of the night to screams from little ones suffering from intense ear pain. Here is what works like a charm and its best if you have this on hand so you don’t have to keep your child waiting while you make it:

Garlic Oil – put a few cloves of peeled garlic into a few ounces of Olive Oil and let infuse for a week. Then remove the cloves and place the oil into fridge. All you need to do is warm up the whole jar by placing it into hot water for a couple minutes and then when it is liquid again and warm (not hot! Make sure to test before putting into your child’s ear) take a teaspoon full of the oil and have the child lie down on her side with a towel under her head, and slowly tip the oil into her ear. Have a cotton ball ready to catch the excess.

If you haven’t this on hand and an earache strikes, do this:

Peel a clove of garlic and juice it then put into a few Ounces of Olive oil and stir around. Put about ½ a teaspoon into your child’s ear as above.

You can buy in the Health Food store a little dropper bottle of a preparation already made up with garlic, oil and Lobelia herb which works too and is convenient.

- Homeopathics include Aconite, Hepar Sulph

STOMACH UPSET

It seems obvious that the body is trying to tell us not to eat right now. It needs a rest. Simple, easily digested nourishment and calm is mostly needed here. Replenish fluids if vomiting or diarrhea.

MOST IMPORTANTLY

Whatever ails your child, what helps them the very most is if you are calm and centered, content and secure. This will set a mood and will reassure them that everything will soon be back to normal again and before they know it they will be all better. Walk and talk gently and calm, and keep your voice hushed and relaxed. It’s a time of quietude and healing and your presence will support that more than anything else.

Let’s teach our kids how our bodies speak to us…and that any pain, illness or discomfort is our body’s way of getting our attention and letting us know what we need. Sometimes, getting sick is our way of creating a time of rest, or a space of love for ourselves. (ILL=I lack love) Sometimes it is a simple reaction to foods that aren’t healthy, or perhaps an unsettled emotional conflict.

This is just what I do, and I hope it might offer some insight, and is not meant to be medical advice. If you are worried, and you know your child better than anyone, then by all means seek advice from your Naturopathic or medical health practitioner. Whatever the issue, keeping a little medicine chest of Homeopathic Remedies, Bach Flower Remedies, healing Herbals like Echinacea, garlic, slippery Elm Bark, etc., and Essential Oils with a companion guide is so helpful here. The better informed we are, the more empowered we feel.

Shannon Shakaya Breeze Leone

Handy Tips when using Plastic…

By Jodie Power

It’s back to school time which is a great time ensure your kids lunch containers are safe.  At home we try to use glass whenever possible, but that’s not going to work for school.   My kids are tough enough on plastic never mind trusting glass in their clutches at school.  Stainless steel containers are another option.  I don’t have any experience with stainless steel containers so I cannot comment on how practical or how well they hold up.

A good article to check out if you do need to go the plastic route was put out by the Environmental Working Group, a non profit organization, .

If you have time I would suggest spending a little time poking around on this site – you are bound to find other useful information on a number of other subjects ranging from the dirty dozen fruits and vegetables, to the best (and worst) cell phones.

Basically some of the key points from this article, as well as from a couple of other articles:

Stay away from anything marked 7 or PC, 3 or PVC and 6 or Styrofoam.

Plastics marked with 1, 2, 4 or 5  do not contain BPA, and are considered better choices.  But beware, some say 1 is okay for single use only.  You’ll find a lot of the bottles you get your water in marked 1.    Other sites also note that plastics marked 5 are okay but can be hazardous in production.

On most plastics you can find the number in the recycle sign that is usually on the bottom of the container.

A couple of other points, which will not be an issue for those of you whose kids are all raw:  It is best not to put hot items in plastic, let them cool first.

Never microwave plastic. I’m definitely anti-microwave – ours got the boot a couple of years ago.

I’m not telling you to throw out all your plastic containers,  as I know replacing things can be expensive,  just be aware of what you have and which ones are preferable, especially as you buy new ones.

Remember,  in the world we live in what’s safe today may not be tomorrow, especially when it comes to anything man made.  So whenever you want to take another inventory of what containers are the best, make sure you have the latest research.

Try it!

If you read my last article I mentioned a game of “Try It”.
We’ve started this up again and this week we tried Celery Root (aka Celeriac).   Celery Root is high in dietary fiber,  manganese,  magnesium,  potassium,  thiamin,  vitamin B6 and vitamin C.  These are all good things, but you also need to keep in mind that it’s high in sodium and sugar.

I’m not sure if the Celery Root I purchased was bad,  as we’ve never had this before, but it got 4 thumbs down.  Maybe it’s meant more as an addition to a dish than as the main star?
If you’ve had success with celery root let me know.

Take care,
Jody

** Jody is a Mom transitioning from Cooked to Raw and sharing her joys and tribulations with us.  Keep watching for further stories from the Transitioning Mom….

“Watch Out! Mom’s Hungry!”

by Lisa Marie Lindenschmidt

Hunger was never acceptable.
For me, hunger was always equated with lack of, with less than, with fear, with need, with urgency. Hunger meant some part of me was being denied. If I had even a hint of a hunger pang, I dropped everything I was doing, saying, and thinking, and ran to the fridge… or the nearest restaurant… or the nearest convenience store. I could not stand to feel that for more than a few minutes. I could feel panic rising in my chest, my jaws start to clench. I would begin to get angry – at everything and everyone that stood in my way of food. It became a running joke with my family and friends that “whenever Lisa Marie’s hungry, watch out!”

How did this behavior come about?
Is this the kind of body relationship that I want to teach my kid? That I want to foster within myself? Why did I encourage this pattern? Why did my friends’ accept it and even joke about it?

I am a recovering food addict.
I know this now. I came to this understanding while working through Angela Stokes’ book, Raw Emotions. Upon introspection I realized that I obsessed over food. At first I rationalized it; I mean, I’m a chef! It makes sense. But as I looked deeper, I found I was using this obsession as a front: there were other things buried beneath and this rationalization was an excuse to not delve deeper.

I’ve been transitioning to a raw diet since February 2008. In April I decided to bump up my raw percentage to about 90-95%. Since April, I’ve lost 35 pounds, going from 232 to 197. I expected the weight loss and wasn’t really attached to it one way or another. I’ve been accepting of my size for most of my life… or so I thought. Looking back, I’m see now that I didn’t immediately go 100% raw because, quite frankly, I don’t think I could have handled it emotionally.

Angela Stokes calls weight loss “releasing“. Initially, I rolled my eyes at this word choice because it seemed like such a minor point semantically. But as the weeks have passed and the weight has dropped (been released), I’m finding that the word is more than apt – and even necessary. Toxins are stored in fat. As fat is released, so are the toxins. Everyone experiences this toxic “flood” differently. Some people get headaches, others are lethargic. Dealing with the emotional toxins, however, are unique to the person who stored them initially.

I have found that some days I am an emotional wreck.
I cry and rage and feel unbelievably vulnerable. The next day I will feel light and confident and centered. And this seems to yo-yo as I continue on this journey. Some days I feel like I can’t take another emotion coming to the fore, another old wound coming up and rearing its ugly head… and I want to reach for food, for something chocolate, for something warm and reassuring. I want my grammy’s roast beef, some cheesy pizza, a submarine sandwich – anything to dull these newly-resurfaced emotions.

And then the moment passes. My husband (who should be sainted) has listened to me rant and watched me fold under my own old weight. He’s talked me down from the ceiling and kept my hands out of the proverbial cookie jar. Well… it’s not really him that’s doing this. It’s me. I’m the one who has ultimately had to believe in another version of myself, this smaller-bodied, more open-hearted woman.

I think it’s getting easier. The more raw foods I ingest, the more toxins are released. And the amount of raw foods I eat a day is in direct proportion to the amount of fear and anger and doubt and insecurity I can handle for a day. And I’m OK with this. I have to be. I’m all I’ve got.

So, now when I’m hungry, the questions are different. Instead of asking myself where to eat and what to eat, I stop and listen. What am I feeling? Am I craving a certain thing? And, if so, is there an emotion tied to the craving? And I sit on it, sometimes 10 minutes, sometimes 2 hours. When I let myself experience this old pattern, it’s not as loud and ends up sounding more like a wounded child than a raging maniac.

And I guess this has become my new hunger:  me.

** Lisa Marie Lindenschmidt is a raw foods chef and teacher and owner of Rite Food and Company, which offers workshops on intentional and joyful eating. Lisa Marie and her homeschooled daughter, Mo, record a weekly podcast – called Sweet Peas Podcast – chronicling their raw foods journey together.