Know Any Literary Animal Lovers?
Hi there PureJeevan readers! We wanted to let you know that Jim's new novel CHROO is available on Amazon. It's a crazy adventure involving a billionaire heiress, her Chihuahua BFF ("Chroo") and a host of human and animal characters. Find out more on Amazon! Here are some links:
Jim here... Here's part two of a video of Wendi showing how to make raw pasta. (If you did not view part one yet, click here to go there now.) She, with the help of her friend Melissa (of Food Under Foot), prepared a beautiful platter of pastas and some sauces that we all enjoyed when I returned home yesterday for lunch.
We hope this video shows you even more how fun and delicious eating raw foods can be!
A Pure Jeevan family member recently asked us how they can tell if they're consuming too much protein. They felt because they have been eating too many nuts and seeds, because of how quick and filling they are, that perhaps their intake of protein is too high in their diet.
We fully understand the convenience of the quick energy that eating nuts and seeds can bring to one's diet. We also have learned, through experience, that the more we rely on this type of nutrition (high in fat), the less energetic we feel long-term. There's nothing wrong with eating nuts and seeds as a pick-me-up between meals, as long as you're eating a small handful of them and your body does well with fats (not everyone can easily digest fats).
You're in for a treat with this recipe. Our Guest Raw Chef this week is Shivie Kaur, half of "The Cook and Butler" duo of TeamRaw. Wendi shot this video a few weeks back in San Francisco during Pure Jeevan's recent cross-country tour! While there, Shivie and her partner Cemaaj created and served a delicious gourmet meal for Wendi and KDcat. The blog post from that visit was here. So, here's Shivie sharing with you how to make an easy and delicious raw salad dressing!
Read more: Makin' It Monday Guest Raw Chef Edition: Shivie Kaur Makes Salad Dressing
Jim here... Whenever I want to learn how to do something new, here's how I go about it:
>>> I practice. <<<
Here's a basic recipe that can be used to create any nut milk!
Nut Milk
1 cup of nuts or seeds?
Jim here... We're at an interesting juncture here at Pure Jeevan. For the moment, we're still living a little more "in the box" than we plan to in the near future. One example of this is my personal excitement about Fridays. Oh, I suppose Fridays will always seem special to me somehow. But after years of the corporate routine, Friday remains the most welcome weekday.
Friday signifies the end of the five-day stretch during which most people do whatever they happen to do to pay the bills, to keep (raw!) food on the table, and a roof over their heads. While I know of and admire many people for whom the work week is generally meaningful and rewarding, I suspect that the majority of people go through it simply for the money. Sure, many "like" their job (or, perhaps more aptly, "don't hate it"), but I have met too few who absolutely love their jobs. (Come to think of it, I've met quite a number who actually do hate their work!)
Read more: TGIF!, and a Recap of Major Pure Jeevan Activities
I wrote on Monday that today (Thursday), we would be discussing mint here -- specifically, harvesting some late-remaining mint from our mint bed (shown above in all its glory) and making something with it. I failed, however, to take into account that it's been getting darker earlier and earlier these days. By the time I was able to get outside and talk about mint, it was just too dark.
So, I thought I'd forego the video, and just write up some minty facts to freshen up your Thursday. To begin, I would highly encourage anyone who is new to gardening, and wants some early success, to experiment with mint (including spearmint, peppermint, and the various varietals available here and there). I can almost guarantee that you'll have some wild (and I do mean wild!) success, and will soon enjoy more mint than the law allows. It's so easily grown, and spreads around so easily (via its root system), that it would almost be considered invasive if it weren't so darned desirable and fragrant. (It's tough to walk past a mint bed without snatching up a leaf, rolling it between your fingers, and inhaling the scent deeply.)
On March 6, Wendi and KDcat arrived around dinner time at their next location, Grants Pass. We've known their hosts as online friends, so it was a real treat to meet them in person. Rebecca Leaverton, her hhusband Dominic, and their twins Aubrey and Sebastian live in a beautiful home in one of the more beautiful places W&K have visited in Oregon (and that's saying something, as EVERY location in Oregon has been absolutely beautiful). Grants Pass is surrounded by the most breathtakingly gorgeous mountains, close and ever-present no matter where you are in the city. If we ever do decide that city living isn't for us, Wendi said she'd love to live in the mountains surrounding Grants Pass!
Here's some video... In the first clip, Wendi shares a raw traveling trick she came up with -- kind of a high-energy, super-fast sandwich. Then Rebecca (aka SuperfoodGirl -- from www.SuperfoodGirl.com) demonstrates one of her favorite pieces of kitchen equipment, the V Slicer. (Wendi loved it and says we need to save up and get one when she returns from the trip.) And then we couldn't resist a few moments of footage of Rebecca's twins out exploring the kale and wheat grass in? theback yard.
Read more: Grants Pass' Great People, Giant Peaks, & General Pleasantry
Jim here... Wow, did you read yesterday's post ? Wendi is away for a month starting today. That's like a year in Internet time, right?
So, I guess I have the blog to myself for a while. So strange... I mean, I helped her set it up back in late '07, contributed numerous articles and a lot of behind-the-scenes time along the way, and then got really involved here (regularly -- daily, even) about a year ago. But, I never "had the keys" all to myself for a long spell. I feel as though I've been entrusted with something important, you know ? I must control that strange compulsion within me to, you know, run a silly cat video or something. But, I'll resist and keep things on-point. (LOL)
Here's an update from Wendi. I think this can be considered, with 99% confidence, the big announcement:
Of course, there's that 1% chance that something unexpected will happen. But, Portland feels right. It always has for us; we nearly moved there in the late 1990s. We had books on Portland back then, and I was buying their newspaper each week to hunt for jobs. It just never panned out, though. I suppose we were meant to live in Pittsburgh for a spell. It would be easy for me to list many reasons why Pittsburgh served a purpose for us. But, yeah, I think we're Portlanders at heart. So much about that city resonates with us. It'll be a homecoming, for sure! I want to reiterate a few things that I'd written in comments recently, slightly clarified in places.
Read more: Pure Jeevan Perceives Peace, Purpose, and Prosperity in Populous Portland!
At a recent raw food meetup, I was surprised that so many raw foodies aren't aware of the raw almond controversy. Maybe most of our Pure Jeevan family members aren't aware of the fact that most almonds are not raw. It's sad, but very true. In 2006 a mandatory almond pasteurization ruling was created. The rule was passed sometime in 2007, I believe, and since then it's been near impossible to purchase truly raw almonds. Maybe pasteurized almonds don't seem like a big deal to most people.
Raw almonds are alive, yet dormant until they are soaked. Once soaked (or moistened in the springtime rains when outdoors), they sprout to begin growing into almond trees. Once soaked and sprouted, the nutritional content of the nuts change significantly. They are alive and filled with protein and so much more!