I use quotes here because nothing served at the mall is food. Sure you can eat it, and I’m not saying the fried, processed garbage found in your typical mall “food” court doesn’t taste good, but food is your fuel. Would you put the worst gas ever in your lamborgini? Probably not. And If you did, what would happen? Depending on how the car was built, it would break down a few times, or many times, and end up in the shop until the engine totally breaks and the car is no longer fixable. Sound familiar? Why not put the best fuel EVER in your body?! And guess what??!! Good-for-you food CAN taste good too! This recipe will change this belief!

I am obsessed with nostalgic raw foods at the current moment, which leads me to this A-M-A-Z-I-N-G recipe that is 100% spot-on to the Orange Julius I used to get when I went to the mall back in the day. I know some raw recipes will mock certain junk foods and then to your disappointment, you eat it and it tastes nothing like the original! Don’t get me wrong, I love all raw food and mainly eat green salads and juices all day, but sometimes I like to indulge, so if you tell me what you are about to feed me is going to taste like fries, donuts, ice cream, etc., it BETTER taste like what it is mocking!! For example don’t grind up cauliflower and call it mashed potatoes! I love me some cauliflower, but don’t try to pass this watery cruciferous veggie off as a creamy, salty, buttery pile of mashed potatoes!

Well, I promise you, this rich creamsicle dream is the REAL thing, however it won’t kill you and is soooooo GOOD for you!! The nutritional value is off the charts with this bad boy! I also must add that not all goji berries or superfood powders are created equal. So, if you stray from Vivapura, you might have to adjust your ingredients for taste and also the nutrient value won’t be the same.

Orange Julius
5 cups coconut or pure water (if using *medicinal water, do a 50:50 ratio)
2 cups Young Thai coconut meat
¾ cup goji berries
¼ cup coconut flour
¼ cup lucuma powder
½ cup raw honey, or other raw sweetener
Juice of 3 limes
Juice of 2 small lemons (or one big one)
1 organic aloe vera leaf, filleted
Meat from 1 **mamey (http://en.wikipedia.org/wiki/Pouteria_sapota)
1 dropper full of Vanilla Essence (http://www.purejoyplanet.com/store/product_info.php?cPath=25&products_id=500)

Directions
Blend everything in a high-speed blender until completely smooth. Place into freezer for 30 minutes. Stir, then serve! Taste before to see if anything needs adjustments. If you add more of anything, you’ll need to blend and the refreeze.

*Instead of using plain old water in my raw food diet, I steep waters with nettle, horsetail, barberry bark, cats claw, schizandra berries, etc. and store them in my fridge in big glass jars. I then will cut the water called for in a raw recipe 50:50 with
whatever “water brewed potion” I have on hand. This is a GREAT way to sneak in more health benefits into my raw diet.
**If you can’t find an organic mamey, add ¼ cup Irish moss paste.

When people discover the raw food diet they are often filled with an enormous missionary zeal. Their passion for this amazing new lifestyle becomes a major focus and every friend or family member becomes a potential convert. It is natural to feel so excited about a lifestyle that so thoroughly shifts your life and perspective. It is also natural for those around you to roll their eyes and groan when presented with your enthusiasm.

Friends can be forgiving with issues like changes in diet (though not always). Our families, the people we live with and eat with, can be downright hostile to dietary change. Introducing a new diet to our families must be done very delicately with much consideration for the emotional attachment and comfort many seek to receive in their food. To help you integrate raw foods into your families diet I’m going to have an ongoing series here with tips and suggestions to help you gradually improve your families diet.

Today we’ll focus on actually introducing your family to the raw diet. Granted, if you are already reading this blog you might be further along in this process already that being said, you may still find some things to be helpful as you proceed.

When you make that initial decision to start eating raw foods the key is to remember this is your decision, not your families. Let them know that you will be changing the way you are personally eating in significantly but you are not going to force anyone down this path with you. With that in mind, you may require additional support from your family around meal time and that is the only change you are requesting from them…for now. Now some people in your family may be excited to join you on this new diet, some may be willing to make some changes and others will sigh with great relief that you aren’t asking them to change their diet. What was that you said about requiring more help with meal times though?

Making two separate meals every night can be draining, I know because I have done that through many stages of my dietary evolution. If your family is very resistant to any changes though it will be necessary in the short term. Just beause it is necessary doesn’t mean that the responsibility should fall entirely on you. Make sure that every member of your family has one or two dinner-time chores. Even young children can help by clearing the table and helping to load a dishwasher (if you have one). Even spouses who are not culinary geniuses can boil pasta, or make rice. Kids can make a salad or chop veggies.

This has two purposes, one it reduces the amount of work you have to do in the kitchen but it also gets your family involved in making their own food. Especially with children, getting them in the kitchen gets them excited about food. If they can take ownership for part of the meal they are making they will be more excited to eat their accomplishment. Children who are more involved in the kitchen tend to be more adventurous at the dinner table.

If you are not the person in your family that prepares meals do not expect the person in charge of meal time to start making you separate meals for you. Take responsibility for your own dietary changes and your partner will be grateful and most likely curious regarding your new culinary pursuits.

Now that you’ve broken the news what’s next? Next is to start your dietary journey while respecting theirs. We’ll get to this next Wednesday

aaand

Here’s a collection of the most popular recipes. Have fun!
These are written by me (Nathalie). Milena discovered all of the cool ingredients like kefirs, yogurts, nut cheeses, and Vivapura. I put them together and refine the recipes.
-
Nut Cheeses, Coconut Kefirs and Coconut Yogurts

COCONUT KEFIR

Coconut kefir works beautifully with Milk Kefir Grains.
milk kefir grains don’t come from milk they’re just called that because that’s what’s always been commonly used with milk kefir. You can order them online. When you get them they may at first come in milk. You can gently rinse them in clean water, and give them a welcoming bath. Then only use your first batch of Coconut Kefir to get them introduced to their new coconut food. When you handle them don’t handle them with any metal utensils or cookware. The first batch of kefir you may have to throw out, as that’s the one you just “cured” them in, so now they’re all set for coconut!

In a blender combine…

* Water
*Vivapura Coconut Creme
*Optional: Dash of Vivapura Vanilla Powder
(Occasionally: You can add a bit of agave or agave powder to sometimes feed them. Cultures like agave powder.)
(The less water you use the creamier it will be.)

*In the designated container for your new little kefirs pour in the above concoction and then put in your little grains. Mix them gently, talk to them, tell them you love them, and bond with them. They're your pets.
*Cover the container. Not tight. They need to breathe.
*Place the container in a dark place somewhere.
*Wait about a week making occasional visits to stir them with a wood spoon.
*Note: Don't Seal the container too tight else the top will explode off… and don't overfill else it'll overflow… crawling out for freedom.

After about a week, or until its reached its desired sourness/bublyness, mix it for one last time, and pour it through a strainer into some jars. Tell them they did a good job and enjoy! When you serve you can add Vivapura Yacon Syrup for a delicious twist of sweet.
Your kefirs will get better and better over time as the grains adjust to your environment. Always save some of the old kefir and add it to the next batch. This way you get your very own culture going.

COCONUT KEFIR (EASYER ROUTE)

*Get yourself some water kefir grains. (they're completely vegan and easy)
*Dump them into fresh coconut water (from young coconuts).
*Wait up to a week or less. (till sour)
Done! Drinkable and great for a cheese starter.

COCONUT YOGURT

From our research we've found coconut yogurts to be the best (and tastiest) way to get a very healthy spectrum of intestinal flora. Coconut is the best to use when making yogurt as the pro-biotics will reach your lower colon. You'll need a starter culture. We use either Yolife Yogurt Starter, or GI Prohealth GI Pro Start. You can order your favorite starter online.

In a blender combine
*Water
*Vivapura Coconut Creme
*Optional: Vivapura Lucuma Powder
*Optional: Vivapura Vanilla Bean Powder or Vanilla Powder
Blend until creamy.
Turn blender on a very low gentle setting, and add recommended amount of culture. Gently mix together. Culture is sensitive.
*Pour into little yogurt containers and put into your yogurt maker or keep. You can also do this without a yogurt maker, and use a food dehydrator. They need a very regulated warm temperature.
Let sit overnight, and enjoy for breakfast!
I highly recommend adding Vivapura Yacon Syrup for a delicious sweet flavor. Also you can try a spoonful of Vivapura Bee Pollen, Vivapura Mulberries, or any other dried or fresh fruit.

AWESOME NUT CHEESE

Nut cheese is a fermented food high in enzymes and easy to digest. It's a great way of eating nuts or coconuts since the fermentation process already predigested it for you.
We use a lot of nut cheese in our recipes. For salty or sweet treats.
It's fun to mix with spices and eat with salad or wrap in Vivapura Nori Rolls with other vegetables. You can also use it as a base for spicy sauces. Nut cheese is dangerously fabulous if you add fresh garlic with it.

This is the best nut cheese recipe I've engineered. It fools even people that think you can't mimic good yogurt or cheesecake without dairy. When I make cheesecake out of this for people they usually reply with "oh my god this is so good" then append "this is vegan!?" or "this is raw!?" It's a great food to master.
It took a lot of trial and error to get it right.
The best nut for cheese is cashews mixed with coconut creme, or fresh coconut flesh from young coconuts and coconut creme. The only other nut that turns out well is macadamia mixed with coconut. All other nuts are easy to mess up on. Vivapura caries all the necessary ingredients at their tastiest!

For any cheese you need a good starter. The best one is coconut kefir, OR coconut yogurt. If you are into lacto-fermentation and have some left over water around from your sauerkraut or raw pickled pickles or raw pickled garlic and onion, (the list goes on), you can add that to the cheese instead.

In a blender combine
*At least 1 cup starter (the more you use the better)
*Vivapura Really Raw Cashews
*OR Vivapura Macadamia Nuts
*Vivapura Coconut Creme (if your starter is coconut kefir you can add less)
*Note: Add about 2* more nuts than coconut, and you can experiment with your desired quantities.
*Blend. If it's too thick, you can add water or more starter. The consistency should be like that of ice cream, or thick mud. If its too thin just add some Vivapura Coconut Creme. It's a potent thickener.
*In glass containers pour about half full, and shower with love.
*Place in a dark, warm area. Cheese likes warm. You may want to put a plate under them. If the conditions are just right (like before full-moon or a storm) it may sometimes attempt to grow greater than the container and make an escape.
*Let it sit overnight and check on it in the morning. It's done when it's grown twice its size. Carefully place in fridge, so it hardens that way. The coconut creme will make it hard when you cool it.
Enjoy!

Try fermenting it with a wide variety of spices or fresh herbs from the garden.
*Ferment it with fresh garlic pieces and black pepper
*Or garlic, dill, and pepper
*Or fresh rosemary.
*Italian spices (rosemary, oregano, lavender, majoran, pepper)
*Powdered paprika
*Curry powder or west indies rub
*Fresh hot peppers, or cayenne
*It's fun to make Tzatziki with it. Simply blend some cheese with fresh dill, pepper, salt (optional), garlic, and mix it with sliced cucumbers.
*The list is infinite…

MINI CHAMOMILE CHEESE CAKES

Camomile is a really beautiful flower to use in sweet things ranging from granola, to cashew creams, because it adds a really soothing pleasant smell and aftertaste. It's a very healing ingredient.

The Crust Base:

In a blender:
*1 cup Vivapura Really Raw Cashews (depending on how much crust you need)
*1/2 (or less) cup Vivapura Coconut Flakes
*3 teaspoons squeezed lemon juice
*Vivapura White Mulberries
Lightly blend ingredients together so it's still a bit chunky.
In cupcake cups pad the crust base down.

The Filling:

In a blender:
First add:
*2 cups or more of Cashew Cheese
*Sweetener (to taste) like Vivapura White Mulberries, Vivapura Yacon Syrup, or Raw Honey. (I love the honey from Really Raw Honey. It's unprocessed straight from the hive with cappings, et all, floating on the top. It's especially healing… and the world would end without bees so it's good to support loving bee farming.)
*1 teaspoon Vivapura Vanilla Bean Powder or Vanilla Powder
*2-3 tablespoons camomile flowers
*A few anise seed
*Half a teaspoon licorice root powder
*Optional: For a late noon delicacy add 1/4 teaspoon valerian root powder.
*1 tablespoon Vivapura Lucuma Powder
Blend ingredients well then add:
*2-3 tablespoon Vivapura Coconut Creme (this'll harden the mix later)
Pour over your crust(s) and carefully place in fridge. It will harden there because of the coconut creme.

This herb mix is very soothing for the stomach. Overall it's relaxing and calming. It's a great evening treat accompanied by peppermint sun-tea.

MINI PEPPERMINT ORANGE CHOCOLATE CHEESE CAKES

All mints have been held in high regard for their medical benefits. It can be either soothing or uplifting. It's an excellent companion to chocolate.
Orange peel is also used here. The orange peel has a high amount of flavonoids, enzymes, and phyto-nutrients. More than the actual fruit. If you save your orange peels you can dry them in the sun and make your own powdered peel.

The Crust Base:

In a blender:
*1 cup Vivapura Really Raw Cashews (depending on how much crust you need)
*1/2 (or less) cup Vivapura Coconut Flakes
*4 teaspoons squeezed orange juice
*1 teaspoon powdered orange peel
*Vivapura White Mulberries or Vivapura Monukka Raisins
Lightly blend ingredients together so it's still a bit chunky.
In cupcake cups pad the crust base down.

The Filling:
First add:
*2 cups or more of Cashew Cheese
*Sweetener (to taste) like Vivapura White Mulberries, Vivapura Monukka Raisins, or Raw Honey.
*Peppermint leaves
*3 heaped tablespoons (or more) Vivapura Cacao Powder
Blend ingredients well then add:
*2-3 tablespoon Vivapura Coconut Creme (this'll harden the mix later)
Pour over your crust(s), sprinkle decoratively with cacao powder, and carefully place in fridge to harden.
Enjoy!

CAROB COCONUT CREME TRUFFLES

*1-2 cups Vivapura Coconut Creme
*1 teaspoon Vivapura Vanilla Bean Powder
*1/2 a teaspoon licorice root powder or cinnamon
*Plenty of Raw Carob Powder (also for the sweetness)
Knead together the ingredients until it's all a dough.
Roll into balls and roll in Vivapura Coconut Flakes or carob powder.
Refrigerate until hard.

MEDITERRANEAN STYLE CHIA SEED POLENTA

In a large bowl:
*1-2 cups (depending on how much polenta you want to make) Vivapura Chia Seeds.
*Water. Each cup chia seed calls for 4 cups water.
Whisk thoroughly until it is thick. This happens within minutes. If you find it wont thicken just add more chia. Careful! Chia quantity is easily underestimated.
Then add:
*Chopped up Vivapura Sundried Heirloom Tomatoes
*Chopped up Vivapura Sundried Red Botija Olives
*Some fresh chopped garlic, or powdered garlic (pickled lacto-fermented garlic doesn't smell)
*2-3 teaspoons of ground Italian seasoning (rosemary, oregano, marjoram, lavender, basil, tarragon)
*1 teaspoon ground black pepper
Mix ingredients well.
Let sit for 15-20 minutes.

Enjoy alone, with a salad, or sprouts sprinkled on it.

CHIA BREAKFAST PORRIDGE

In a large bowl:
*1-2 cups (depending on how much porridge you want) Vivapura Chia Seeds.
*Water. Each cup chia seed calls for 4 cups water.
Whisk thoroughly until it is thick and porridgy.
Add:
*1/2 teaspoon cinnamon
*a handful of Vivapura Goji Berries OR a handful of Vivapura Monukka Raisins
Let sit for 15-20 minutes.

For the milk combine in a blender:
*Handful of Vivapura Really Raw Cashews OR a few spoonfuls of Vivapura Coconut Creme
*Dash of Vivapura Vanilla Bean Powder or Vanilla Powder
*Some Vivapura Yakon Syrup, dried fruit like Vivapura Whilte Mulberries, or other sweetener if you want it sweet.
*Water at desired quantity
Blend to milkiness.

Serve the porridge with milk poured over it.

RAW CHOCOLATE

I love making raw chocolate. There's a hundred and one things you can do with it so I've got a hundred and one recipes. One of my favorites to make for a more mocha flavor is to add Shilajit, Mucuna Pruriens, and Ashwagandha. Shilajit especially brings out the cacao flavor. You can also add a bit or powdered reishi or chaga mushrooms to get the same effect…

This one's for mylk-chocolate chocolate truffles, because Vivapura has the best ingredients for that, and it's the tastiest.

In a bowl:
Your desired amount of Vivapura Cacao Paste
Put it in a dehydrator to melt, melt by letting it sit in the sun, or melt it by using the technique of putting the bowl in a pan of hot water…
Once melted add:
*Vivapura Really Raw Cashews that have been blended into a flour
*OR Vivapura Macadamia Nuts that have been blended into a flour
*Vivapura Lucuma Powder
*Vivapura Vanilla Bean Powder or Vanilla Powder
*Raw Honey. I prefer raw honey because it makes the perfect dough consistency, adds a nice caramel undertone, and blends best overall. You can also crush raw dates to a paste, or add crushed Vivapura White Mulberries. Crushing-to-a-paste any dried fruit that has a sweetness like nectar, caramel, or vanilla will work well.
*Thoroughly mix everything. You may have to kneed it with your hands.

Shaping this is fun! You can…
*Roll them into balls then roll in Vivapura Cacao Powder for chocolate truffles.
*Roll into balls then roll in Vivapura Lucuma Powder for white truffles.
*Roll into balls then roll in Vivapura Coconut Flakes for coconut truffles.
*Roll into balls then roll into some leftover cashew or macadamia nut flour.
*Roll into balls then roll into cinnamon.
*Roll into balls then roll into orange peel powder.
You get the idea…
After you're done having fun, put them in the fridge to harden.

MARZIPAN

Marzipan is a very typical European traditional desert. It's commonly made out of almonds, sometimes apricot kernels, and rose water. You can get apricot kernels by saving all your apricot pits, drying them in the sun or at home, and then pitting them. If you're lucky enough to have those then you can soak and use them with the Almonds for a really marzipany marzipan.
Rose petals have a lot of anti-inflammatory, heart-supportive and other properties. They're known to give pleasant dreams, etc…

*Soak at least 2 cups of Vivapura Really Raw Almonds (and some apricot kernels if available).
*In another glass jar add 1-3 cup of rose petals. More petals means rosier flavor.
*Pour two cups water over petals.
*Let petals sit in the sun for 2 hours or more visiting them to occasionally to stir. The longer the better, but not more than a day.

After the wait:
*Strain the Vivapura Really Raw Almonds and dab them dry
*Strain the rose water into a large mixing bowl. Squish the petals to squeeze as much water out as possible.

In a blender or food processor:
*Blend the almonds into the consistency of flower.
*Your rose water.
*1 teaspoon Vivapura Vanilla Bean Powder or Vanilla Powder
Blend/process that in. Then add:
*1 cup Vivapura White Mulberries.
Thoroughly blend/process berries. It should start to get rather thick.
You may need to transfer to mixing bowl to kneed a bit and shape into pralines or truffles. Have fun experiment in what you roll them in! Like Vivapura Lucuma Powder or Vivapura Coconut Flakes or some almond meal made from Vivapura Really Raw Almonds or just love.
Afterward refrigerate them to harden, and enjoy.

Ok, so… There's a million more fun things that come to mind that we do with what you guys sell… Other than just eat it as is which is usually what happens. But I better stop as I could literally end up writing a book here. You all have some amazing stuff, and shopping there feels like being a kid in a candy shop. So, thank you!

Alien Salutations from the AlienMelon Goons!
Nathalie Lawhead (http://nathalielawhead.com)
Milena
TanjaTHEAwesome
doctor_shim
and Larry

This past Saturday, Vivapura had one of these days! We offered our first Vivapura Products Demo in Whole Foods (Scottsdale, AZ). This was one of those achievements that marked our sense of significance in the world. Vivapura is in Whole Foods! This is the crowning achievement of our industry (from a distribution perspective).

Two years ago, when we started Vivapura, we laughed that getting into Whole Foods was so far down the line and such a big process (9 months of qualifications, inspections and compliances) that we couldn’t even imagine it happening. And not only did we get in, they sought us out. Am I tooting our own horn? You Bet! But I am also saying thank you to each of you – our dedicated, discerning customers who make possible our dream of operating a conscious business dedicated to Life. And a special thanks to each member of the Vivapura Team who every day dedicate themselves to a vision of feeding hungry souls! I believe that when you call out a person’s name you call forth their spirit, so a special thank you to: “Whitcoe,” Joel, Erika, Michelle, Ben, Izaiah, and Krisanga. You humans Rawk!

How was the demo, you may ask. It was beautiful, dynamic, energizing and unifying. Several Whole Foods shoppers recognized Vivapura (I blush with pride) and told me their stories of how Vivapura has affected their lives. And they were so thrilled to find us in the store! As a business owner, it is beyond heart-warming to know that what we do makes a difference. All the time we invest in doing what we do wakes people up, nourishes them and inspires their ideas! We are so happy to partner with each one of our customers to brighten the world!

So we share in the jubilance of the success of Vivapura with each of you. We are a “start-up” in a small community, based on a belief in what is authentic and a dream of what the world is becoming. We started at the height of the recession. And now we proudly proclaim, “We are here. We make a difference!” And so do you!

Ivri Krzyz
Co-Owner, Vivapura

August 20-22, 2010 at Ronora Lodge Retreat Center. The Green Synergy Festival is held at Ronora Lodge and Retreat Center in Southwestern Michigan. Ronora offers 350 pristine green acres of woods, lakes, pastures, wildlife, and quietude which is part of a nature preserve. Visit www.ronoralodge.com for more info and pictures of the Festival’s venue.

Just show up and we’ll take care of everything!
-LeadingWellness Experts
-Raw Culinary Classes
-Yoga, Meditation, Nature Walks
-Music, Dancing, and Kids Activities with GreenKids
-Vibrant, Healthy Delicious Meals INCLUDED
-Healers, Bodywork, Massage!

Explore the full potential of your health!

Gain invaluable experience and knowledge!

Be inspired to live green every day!

Speakers: Victoria Boutenko, Tim VanOrden, Chavah Aima, Elaina
Love, Andrea McNinch, Kathy Kelly, Hon. Carol Moseley-Braun, Chris
Whitcoe, Mercy for Animals, Dr. Jane Fresne, Jessica Schneider, Ellen
Livingston, Yoga Dan, Hello Kitchen Chefs, and many more !

ONLY $250 for the Festival Package! *

Organic, Raw, Vegan Meals: All organic, local from family farms, fresh and made
with pure love! All Gluten-free. Diabetic option. Nutritious, yummy meals for
3 days – INCLUDED.

*Accommodations
are at an extra charge, $25/per person for camping (entire weekend) or $50/pp –
shared room (entire weekend). Limited rooms at the Lodge, sign up today!
Lodging upgrades and family rates available – please call 847 674-2499
or ariane@greensynergyfestival.com.
www.ronoralodge.com

*Cost is $250 per adult and $50 per child until August 7th for meetup members or special referrals, after the cost will be $300 per adult and $75 per child.

TRANSPORTATION:
Carpooling is being organized by the Festival, approximate gas-sharing cost is $20 per person roundtrip.

Amtrack roundtrip – $34, plus $10 shuttle to Ronora.

SCHEDULE/ACTIVITIES:

ORGANIC, RAW, VEGAN MENU:
2 Breakfasts Green and Fruit Smoothies, Granola with Nut Mylk, Chia
pudding, Fresh Fruit

2 Lunches Mexican and Asian Menus

2 Dinners Italian and New Americana Menus

2 Snacks Granola, Chips, Cookies

SPEAKERS

Victoria Boutenko – Greens: Most Nutrition Food and Greens: Omega 3 Oils

Tim VanOrden – Diet and Peak Performance and Change the World with your Voice and Actions, Discover Your Inner Athlete

Hon. Carol Moseley-Braun, Former U.S. Senator, Live Organic and Green

Andrea McNinch – Tips to Transition to Health and Raw Vegan Food on a Dime

Chavah Aima – Enlightened Life on Earth, Spiritual Activism, and Alchemically Spirtualize Your Body

Jessica Schneider – Meditation, Mindmaps, Universe Connection

Dr. Jane Fresne – Shamanic Journey

Cindi Mursch – Intro to Permaculture and Every Day Permaculture

Kathy Kelly, Creative Non-Violence and Peace Activist Workshop

Mercy for Animals, Kenny T. Steps to Compassion

Veganism and the Environment

Elaina Love:
-Raw Culinary Class: Glycemic- Quick and Easy Meals- Irish Moss Desserts
-Raw Culinary Class: Meal Planning Made Easy – Meals to Make you Glow
-Raw Culinary Class: Healthy Travel Foods

Andrea McNinch:
-Agave Yay or Nay
-Raw Culinary Class: 30 minute Raw Vegan Meals

Chris Whitcoe, Sacred Commerce and Spiritual Business for Global Change

Cindi Mursch, Green Living Every day with

Farmer Chad from Lake Breeze Organics, Family Farms Today

Jessica Schneider, Quantum Physics

Andrea McNinch, Healthy Fasting

Elaina Love, Pure Joy Planet

Elaina Love and Chris Whitcoe, Easy Raw and Vegan

Intro to Healing Arts Panel with Tracey and the Healers

Ellen Livingston, Nature’s Detox and Conquer your Cravings

Yoga Dan – Yoga Lifestyle

Group Runs with Tim VanOrden

Alchemical Meditation and Chanting with Chavah Aima

Qi Gong with Chi Rich

Sacred Flowing Yoga with Yoga Dan

Sound Healing with Mark, Sacred Sounds

Kundalini Yoga with Mark

Mudra Yoga with Shanti

Slow – Flow Vinyasa with Ellen

Nature Hikes

Swimming Anytime you want

Music/Drumming

Dance Party with DJ D’Bug’d and DJ Romance, both FRI and SAT nites

Kids Activities Facilitated by GreenKids from Canada!

Nature Walks, Kid Yoga, Craft Fun, Making Raw Snacks, Story
Time, Build an ECO Fort Fun
Call or email Ariane today at 847-674-2499 or
www.greensynergyfestival.com
ariane@greensynergyfestival.com

Up to this point our Jarrah Bee Pollen has been our flagship Bee Pollen. It is a truly amazing pollen but recently we came across another pollen that we absolutely adore, Cascadian Mix Bee Pollen. The first thing you’ll notice about this pollen is the amazing spectrum of color it has. It ranges from the palest yellow through oranges and reds to and purplish-black. Like the Jarrah Pollen it is dried as soon as it is harvested which preserves the nutrients and prevents rancidity. It is not dried quite as much as the Jarrah which gives it a slightly chewier texture. It has a sweet and florally taste that is delightful on its own or in recipes like the one which follows.

Spiced Cupcakes with Creme Cheese Frosting and Pollen Sprinkles
frosting
½ cup brazil nuts
½ cup Vanilla Coconut Creme
1 orange, juiced
1 tsp. lecithin
¼ cup raw honey
1-4 tbs. water

Place brazil nuts in a food processor and process until really broken down. Add remaining ingredients except for water and process. As the machine is running add water 1 tbs. at a time until a creamy but thick consistency is achieved. Chill while making the cup cakes
cake
1 cup of pulp leftover from making nut milk (I used a blend of coconut & brazil nuts)
2 apples, shredded
2 tsp. cinnamon
1 tsp. Vanilla Bean Powder
6 medjool dates
½ cup walnuts
Zest and juice of 1 orange
1/3 cup Chia, ground
1/3 cup Hunza Raisins
pinch salt
2 tbs. Coconut Oil
2 tbs. raw honey

Place all of the ingredients into a bowl. Mix and knead with your hands until everything is well combined and a doughy consistency is achieved.
Assembly
Cascadian Bee Pollen

Press cupcake dough into a cupcake mold, shaping the top to be slightly rounded. Frost each cupcake and garnish with Cascadian Pollen. Chill about 30 minutes before serving.

Other Pollen Serving suggestions from the Vivapura crew:

Erika: I like to mix equal portions of Cascadian Pollen, Coconut Chips and Cacao nibs for an energizing afternoon snack.

Ben: Likes to blend with honey, chocolate and medicinal mushrooms while he does the bee mudra and chants.

Michelle: Has two ways she loves to eat pollen, besides just eating it by the spoon:
1. On top of her green smoothies.
2. Chopped banana, tahini & pollen breakfast bowl….yum

Izaiah: Melted in a hot chocolate drink.

Joel: Sprinkled on chia seed pudding.

We think you should try out our new Cascadian Mix Bee Pollen as well. To encourage you we’re offering you a coupon for 15% off your next order of Cascadian Mix Bee Pollen, use coupon code “buzz15″.

Finding something to stand in for yogurt has been quite a journey for me. This morning for breakfast, despite the fact that I overslept, a potential recipe dawned on me. I had bought a bunch of fresh apricots yesterday for another recipe idea which paired beautifully with this recipe. In the recipe I use a container of Bio-K probiotics. This liquid probiotic can be found in the cooler case of many natural foods stores. It is cultured in a variety of mediums including various dairy-free, gluten-free options. Choose whichever one lines up with your specific dietary requirements.

Lemon Yogurt with Apricots

1 cup Really Raw Cashews, soaked
1 lemon, juiced
1/4 cup Coconut Creme Vanilla
2 tbs. local, raw honey
1 tbs. Chia Seeds
1 cup water
2 drops lemon essential oil
1 container Bio-K of choice
6-8 fresh apricots, chopped

Add cashews, lemon juice, coconut creme, honey and chia to a high-speed blender. Start blending and slowly pour in water. Allow to blend until smooth. Turn off blender and add lemon oil and Bio-K. Blend to combine. Serve with apricots.

I ended up eating this right away (like I said, I overslept!). I’m going to try a batch soon that ferments a little longer. I’ll let you know how that works out.

Cream Filling
1 cup Really Raw Cashews
3/4 cup water
1/4 cup raw, local honey
2 drops lemon essential oil
pinch of salt
1/2 cup Vanilla Coconut Creme
1/4 cup Cacao Butter, melted
1 tsp lecithin

Place cashews in a food processor. Process until finely chopped. While the food processor is running pour water in. Allow to process until creamy. Stop machine and add honey, lemon oil and salt and process until well-combined. Add vanilla creme & cacao butter and process again until creamy. Add lecithin to running machine and process just a moment more. Pour into a bowl and allow to set in the freezer while you make brownie base.

Brownie Base

1 1/2 cups Pecans
1/2 cup Coconut Chips
1/3 cup mesquite meal
pinch of salt
1/3 cup Cacao Powder
1/4 cup raw, local honey
1/4 cup Cacao Butter, melted

Add pecans to food processor and process for a moment. Add each ingredient individually and process for a moment until each ingredient has been added. Process until it clumps up a little.

Press a small amount of brownie base into a silicon cupcake wrapper until you’ve used up brownie batter. Allow brownie base to set in the freezer 5-10 minutes. Once set remove cream and brownies from the freezer. Put a tablespoon dollop on top of each brownie base. Put back in the freezer until chocolate topping is ready.

Chocolate Topping

3/4 cup Cacao Butter, melted
1/2 cup maple syrup
1 tsp. Vanilla Bean Powder
1/2 cup Cacao Powder
1 tsp. wheat-free tamari or nama shoyu

Whisk ingredients together until smooth. Take cupcakes out of freezer and fill the remainder of cups with chocolate topping. Return to freezer until set then devour.

Lately for lunch I’ve been wrapping leftover salad fixings, sauerkraut, tahini dressing and spirulina crunchies wrapped in nori. A nice thick layer of spirulina crunchies on top of tahini dressing in a nori roll reminds me of the days I used to put potato chips on my sandwiches.

Here’s a photo of a recent nori wrap prior to rolling:

Tahini Parsley Spread

1 jar Tahini
2 lemons, juiced
1/4 cup olive oil
1 tsp. salt
1 clove garlic
1/2 cup water
1 bunch parsley, roughly chopped.

Add everything except water and parsley to a food processor. Begin processing and slowly pour water in while the machine is running. Once it is smooth a creamy turn off machine and add parsley. Pulse machine until parsley it mixed in but still distinct pieces. Eat with copious amounts of spirulina crunchies.

**********************

Blueberry Goji Pudding Parfait

16 ounces frozen wild blueberries
1/2 cup Goji Berries
1 tbs Chia Seeds
a drops of stevia
1 cup Raw Cashews, soaked
1 tbs. Coconut Oil
1 lemon, juiced
2 tbs. liquid sweetener of choice
1/2 tsp. Vanilla Bean Powder
2 tbs. water

Mix frozen blueberries and goji berries together, place in a refrigerator overnight to allow the blueberries to defrost. Place the mixed berries in a blender with chia and stevia and blend until smooth.

Next process cashews in a food processor until finely chopped. Add coconut oil, lemon juice, sweetener, vanilla and water. Process until creamy.

In 3 or four glasses put a dollop of blueberry pudding. Follow with the cashew cream. Repeat until all of the pudding & cream is finished. Garnish with Bee Pollen. Eat right away or chill.