Hot Raw Chef is a contest for anyone excited about sharing one of their own healthy recipes. In this video I made “Stuffed Dates with Cashew-Banana Cream Topped with Almonds”. This recipe is gluten-free, dairy-free and low glycemic. Voters are entered in a drawing to win a Green Star Juicer and a whole bunch of other prizes. If you win a prize let me know about it. Voting deadline is February 2nd!
A two-day Symposium at Sun Island is coming to Shanghai with well-known international speakers. A note from Health Coach, Kimberly Ashton, below about the symposium. You can also go to http://www.sisymposium.asia/ for more information.
“As many of you may have heard us talking about the upcoming Wellness Symposium at Sun Island resort and many of you are interested we are organizing a group discount for people who sign up and pay by the 14th August. The normal price for the Wellness Symposium including meals and one night accommodation is over 3200rmb however we have negotiated the following rates as below. Please let me know ASAP if you are interested in attending a day or the whole program (highly recommended), some of the key highlights in the program include:
- Paul Pitchford. Author of “Healing with Whole Foods,” he is a TCM and food therapy expert and has fantastic wealth of knowledge on food and wellbeing
- Dr Cheng. Tuina/massage and TCM specialist, Integrative Chinese and Western medicinal therapy for the spine and structural illnesses
- Samantha Foster. A Spa and Integrated Wellness specialist, she is very active in the Asia Pacific spa and wellness industries and a popular speaker. She has worked
with Chiva-Som spa in Thailand since 2002.
- Ajay Kapoor. Founder of Z Meditation, has been teaching deep deconditioning inquiry and meditation for the past 20 years.
- Manish Patwardhan. Ayerveda practitioners and master trainer. President of the Indian Spa and Wellness Association.
- Gita Ramesh. A pioneer in setting up the Kairali Ayurvedic Centre in Dehli in 1989 and subsequently the Kairali Ayurvedic Health Resort in Kerala, the world’s first
Ayurvedic health resort.
(Note: This event is passed). Please RSVP for you and any interested friends to my colleague Georgia as soon as possible. Its going to be a great event, fantastic opportunity to meet experts in Wellness in China, Asia and international attendees. The food served is also fantastic! The chefs work with a TCM specialist to prepare some of the best and healthiest conference food I’ve ever had.” – by Kimberly Ashton, Health Coach. RSVP/Contact: Georgia at georgia@the-wellness-works.com
Kitchens are often equipped with many appliances. Food dehydrators, juice machines, food processors, ice cream makers and a whole bunch of cook kitchen gadgets are common in most chefs’ kitchens. But the electrical appliance I use the most is, hands down, a blender for its ease and convenience. When I started teaching raw food classes, I noticed students would not buy some of the equipment necessary to make the recipes I taught. For instance, students were eager to try my dehydrated unbaked raw granola and raw scones, but they were not willing to buy a food dehydrator as the concept of raw food cuisine was still quite new to them. On the other hand, blenders are an appliance most people already have or are willing to purchase right away.
Blenders do more than you might realize. They liquefy by whirling up smoothies and soups. They also break up nuts and raisins with the function of the “pulse” switch. And they can even turn nuts and seeds into creamy butters and flours with the use of a commercial blender. Fresh juices should be part of any beauty regimen and are wonderful body quenchers and skin hydrators. While juices are usually made with a juice machine, they can be whipped up in a blender and strained. If you have a juice machine, by all means use it, but blenders can work in the meantime.
Finally, you might be wondering what type of blender to use. There are conventional blenders and commercial, high-speed, blenders. Most cafes, smoothie bars and chefs use commercial blenders. I have used all kinds of blenders. Conventional blenders do not have the horse power commercial blenders have and frozen fruits and ice cubes need to be added in gradually for the conventional type. However, they get the job done. With that said, my suggestion is to start with the blender you have right now. If you do not have a blender, the best blender to get is the one within your budget. If you are contemplating taking out a small loan to obtain your ideal blender, reconsider and buy the one you can afford. While some blenders are better than others, the best blender to have is the one you’ll start using today!