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:
Today I answer the second part of a letter Jim received from a Pure Jeevan member who was seeking advice about her daughter who has decided to become a vegetarian. Rather than quote parts of her letter, I'll summarize the questions (because they are general questions that we hear a lot and our answers are given for everyone, not just the individual who sent the most recent letter).
1) I don't have a lot of money for all the produce and kitchen appliances, so how can I eat a healthy diet2) I live with others who don't eat the same diet, so how can I possibly make this work
Read more: Financial Stress and Group Living Concerns (Part 2 of 2)
How does the following menu* sound for your Thanksgiving meal
Nut Loaf, Apple un-stuffing, Mac Mushroom gravy,
We at Pure Jeevan enjoy eating salads. Each of us has our own way of dressing our individual salads, but we all thoroughly enjoy very large bowls of them at least once a day.In the past, salads were those "diet" meals that I'd consume when I was trying to lose weight. I'd sit at the table staring at my small plate of greens, feeling like I was missing out on the "great" food everyone around me was eating. I'd feel hungry after my meal and extremely unsatisfied.
KDcat and I returned from the ashram last night filled with peace and motivation to move forward with our current goals (more about this in the upcoming newsletter). However, we also returned to a home with next to no produce in it (well, compared to what we normally have available). What to do? There's no way to run to the co op today (only one car in our home) or this evening, so it's time to be creative. Let's take a look at what Pure Jeevan has in the fridge and on the counter, and we'll see what we can create!
While I was growing up in the Midwest, I had a rich uncle who lived out East in Philadelphia. I didn't know him very well at the time, but would often glean stories via the family grape vines of his business successes. After high school, I attended college in Northeastern Pennsylvania -- Wilkes University -- where, incidentally, I first met Wendi! :-)
Being out there, I got to visit my uncle from time to time, and dine with him and his family. ?Among other things, he was quite the gourmand. I'm not so sure what he'd have thought of raw foods, although I suspect he'd have appreciated the many gourmet efforts.
in-tu-i-tion n. 1.a. The act or faculty of knowing or sensing without the use of rational processes; immediate cognition. b. Knowledge gained by the use of this faculty; a perceptive insight. 2. A sense of something not evident or deducible; an impression.
FASCINATING!? While out to dinner with our friend Debbie, she brought up the topic of intuitive food preparation. This is really amazing, groundbreaking stuff that probably few people have ever seriously attempted. Now, Wendi has discussed intuitive eating many times here on the blog in the past. Intuitive eating is basically when you get in touch with those "perceptive insights" mentioned above -- a kind of communication with your own body in which you just "know" that you should eat a certain food. Ever, say, walk past a large display of apples and simply know that eating one would make you feel good? That's intuition.
In yesterday's installment, we talked a bit about Salem, Oregon. I inadvertently missed this video in Wendi's batch of uploads. So, here's Wendi interviewing Kerry Matson on her path to raw and some of her favorite raw foods!
Once again, we thank our trip snack sponsor, Natural Zing, for helping us to make this possible on our budget!
To help keep all of you inspired, we ve asked some
remarkable individuals to share their raw food stories with you. Enjoy!
Today we welcome Leela Mata from the Peaceful Valley Ashram (www.LeelaMata.com) for another episode of Pure Jeevan's Makin' It Monday "Guest Raw Chef" edition. In this episode, Leela demonstrates how to make a delicious summertime chutney.
Since Marigolds are seasonal, and likely available only in certain areas, please consider them optional. Perhaps substitute another edible flower of your choice (and let us know if you do!). Aside from making this tasty recipe (which we later enjoyed on a salad), Leela also makes some important points about intuitive eating and intuitive recipe creation. Here's the vid:
Read more: Leela Mata Makes Mint Marigold Chutney on Makin' It Monday "Guest Raw Chef" Edition
What better way to start our Fun-Filled Friday than by celebrating Jim's birthday ! He worked for half the day and now he's home for a long weekend. So far we've had a nice lunch (cashew/macadamia cheese with red peppers and celery) and birthday pie (mango and pineapple!) after singing "Happy Birthday" to him! This evening we'll have veggie stir-not-fry, since that's what Jim has requested. I prepared it earlier and it's in the dehydrator to marinade and get a bit warm.
In some wonderfully literary sense, there must be some kind of unique metaphor that could be constructed around the process by which cabbage turns to kimchi. Personal growth is not always easy, as any success technologist will surely tell you; ?there's a lot of doubt and oozing and off-gassing involved -- and yet, the final product is surprisingly pleasing to the palate.
Yes, it's time for us to update you on our first-ever kimchi experiment. If you want the short version:? I believe we have been successful! For those of you with a few more minutes, I'll share some of the lurid details. Highlights of our experiment included: