About a week ago, Denis, my new BFF, and I drove to Fort Myers to ECHO Farms to check out their edible plants and trees and see what we could get. After a quick stop in Naples for lunch, we headed north on I-75 to Bayshore Rd and arrived at the farm.

ECHO stands for Educational Concerns for Hunger Organization, they are a non-profit organization that educates and trains people that work or volunteer around the world to help communities in need.

It was getting ready to rain so we had to hurry. But the staff at the farms was very friendly and spent time with us showing us all the greens and fruits available.

The prices were reasonable and they had a nice variety of edible greens.  So here are some of the trees and plants they had at ECHO farms:

Avocado Trees! This made me want to have a yeard to plant some of these!

Grapefruits! Our favorites! Once again I caught myself staring at it and wondering how I can grow a grapefruit tree on the beach! LOL

Neem: We bought this little tree and I hope I won’t kill it. Don’t know exactly what I’ll use it for, but I’m sure I be making something!

Tropical fruit trees: As most of you know, Denis and I stay away from tropical fruit as most is acidic. But ECHO had a good variety of tropical fruit trees if anyone is interested.

Jaboticaba Tree: This is one we love, but won’t be growing in our yard anytime soon for sure. But at least now I know where I can get one.

Katuk: This one will be on my salads this week for sure! We got it and it was about $5 bucks! You can get any better than that!

We also purchased two varieties of hot peppers, a moringa plant, spinach plant, and cilantro seeds for next season and worm manure. It was a great trip to the West coast!

]]> http://www.panyvinito.com/road-trip-to-echo-farms/feed/ 1 http://www.panyvinito.com/food-issues-juice-fast/ http://www.panyvinito.com/food-issues-juice-fast/#comments Mon, 30 Aug 2010 15:11:00 +0000 Lina http://www.panyvinito.com/?p=709

Denis and I had wanted to do a green juice fast for the longest time. We do a monthly liquid fast during the full moon and it feels great. So we wanted to know what it was like to just do a green juice fast. We decided this full moon was good time to do it and planned to get all our juices from Josh’s Organic Garden.
We started on Monday and finished it on Saturday. Initially we wanted to do seven days, but I had the feeling I wouldn’t last more than two days. I thought for sure by Tuesday I would quit and go back to eating. Sure enough by day two I was ready to quit, but decided to stick with it because a lot of emotions were surfacing and I wanted to see what else would come up.
Instead of describing how each day went, I wanted to share some insights I had during my fast, not about how my body responded or all the benefits I enjoyed, but the emotions I had to deal with during the green juice fast. We followed Dr. Young’s pH Miracle Cleanse in case you’re wondering.

Empty Refrigerator

Since we decided to get all the juices already made at the Josh’s Juice bar, we didn’t shop and our refrigerator was empty. I hid the truffles we had purchased during our trip to Naples and any other “goodies” I would cheat with.
Seeing the refrigerator with no greens, no food made me sad. I felt like I had nothing in life. Empty. Without a home, without love, without money. I felt like my world was ending because my refrigerator was empty. I immediately told Denis about this and he hugged me and laughed. So I started laughing too. This happened the second day of the fast and it was the reason I decided to keep going.
I don’t know exactly how my brain/mind believes that food equal the meaning of life (apparently). All I can say is that it may go back all the way to childhood but I’m not sure yet.

Not Having to Make Food

The second thing that surfaced in my mind was this. I had extra time in my hands by not having to prepare food and not going to yoga class so I was able to take time for blogging. While I was working on my blog, I kept thinking: “Oh I have to go make food, I better stop typing” and then I would remember: Oh I’m fasting no need to make food. Ten minutes later I would start panicking cause I hadn’t make food yet and it was getting late, but then I would remember I’m fasting, no need to make food. And that continue the whole night.
One of the first reasons I got sold on the “Raw” idea was cause it took less time to prepare food. I’m constantly looking to cut things out so that I can have more time to do other things. And I always feel stressed out about making food. Once this issue came right in front of me, I realized that I think making food is all I do and live for. To feed people. I don’t know exactly how to handle this information, but it was very interesting to find that deep inside I feel food is my ONLY job and purpose in life.

Variety of Food

I’ve always known this about me: I get bored with the same thing over and over. And that’s just not food. Everything. Well except for my partner in life (9 years and still not bored one bit!)… Anyways, so going into the fast I knew that having the same juice everyday wasn’t going to work for me and would probably quit by day two. But this time was worse than ever. I didn’t want to see the green juice even as hungry as I would get, I didn’t want it. Instead I wanted to keep drinking water but not the green juice. I believe one of the reasons why I’m creative in the kitchen is because I have to have variety. Even my lunch salad is different everyday.

Sticking with the green juice fast help me see that my issue with food variety is deeper than I imagined.

Dreams about Food

Going in I had the feeling I would be dreaming about food every night and eating all sorts of junk in my dreams. I actually thought that in the dreams I would want to stop my raw diet. But I was wrong.  One night I had a dream about a carnival, possibly Renaissance fest, where I had to drop off something for work. I walked through the food to where I was going, but no I didn’t stop for any food even thought I was offered a donut. That was one of the two dreams about food I had.

During the fast, I wasn’t even attracted to junk food. I didn’t even for a minute think I would run and start eating a SAD diet again, even a vegan junk cooked diet for that matter. But I did want and was tempted to eat the sun dried olives in my refrigerator, my avocados and some oil. So all doubts that I had about ever “cheating” or going back to a cooked vegan diet are no longer there. I now know that I love my raw food, even under stressful circumstances, I only want raw food.

In conclusion, and now a day after we broke the fast, I’ve got work to do with all this information I collected during this fast. I do have to say that compared to the first fast I ever did (6 years ago, water fast for three days while I was still on a vegetarian SAD diet), I did excellent. But compared to my monthly liquid fast, I did not do well at all. I complained the whole time and didn’t want to drink my juice.

Physically my body felt great, happy, healthy and grateful. I’m going to try it again, possibly the next full moon or the one after. Not having any fruits this week was amazing for my body and it let me know so.

So what’s next? Meditate on all these issues that came up.

About 4 weeks ago, Denis bought 30 coconuts and we had a feast! From drinking the water to making creams, salad dressings, smoothies, soups, etc. The following week he bought 20 coconuts, and the week after that 15 coconuts.

By the end of the third week I couldn’t come up with any more coconut dishes, and Denis had made coconut cream and stored it in the refrigerator. I didn’t want to waste it, and I needed breakfast but was tired of coconut smoothies, so I made cereal!

I soaked some nuts, seeds, goji berries, and raisins in water overnight. The next morning I mixed in the coconut cream with cinnamon powder, maca, mesquite, salt, and palm sugar to taste.

I took it to work and when I got to the office all the flavors had come together rather nicely. So that night I soaked the nuts, seeds, etc but only for a short time. After I rinsed everything, I mixed them in the coconut cream with the same powders, etc and stored overnight in the refrigerator. The next morning I had an amazing breakfast! The flavors of all the nuts, seeds, dried fruit and powders had blended and made an amazing cereal!

The coconut cream was made by blending the coconut meat and water from a young fresh local coconut. You can add extra water or more coconut butter to make as smooth as desired. The water from young coconuts is very energizing and mildly alkaline.

Enjoy!

I don’t know about you guys, but I love eating greens. However when it comes to kale, it’s a little bit difficult to just pop in my mouth and chew it without anything on it.
One Sunday, I was being lazy and enjoying my day at the beach when I got a call that there was no green left at Josh’s market.
So Denis and I ran to the market but it was true, no lettuce was left! There was only two buckets of kale left. So I packed almost all the kale left and bought it. When I got home, I made a nice kale salad but I remembered it was always hard for me to eat it without anything. So I came up with a nice dressing for it. The next day I had the same issue, so I whipped up another dressing!

I came up with actually 5 kale salad dressings that I thought I MUST shared with the world. Spicy Sun Dried Tomato Tahini, Avocado Tahini, Ginger Miso, Sunflower Dill, and Almond Butter Coconut. They all have pretty much the same ingredients and are made the same way.

Spicy Sun Dried Tomato Tahini

5-6 sun dried tomatoes (soak for 10 to 15 minutes)
1 TBS Raw Organic Tahini (you can also switch for raw almond butter instead)
1 Red Chillie Pepper or any spicy pepper to taste
1/2 Tsp organic or natural Mexican seasoning
Salt, garlic, and olive Oil to taste

Mix in personal blender until smooth adding water if needed. Pour over kale salad and add chopped cilantro.

Avocado Tahini

1/2 ripe organic avocado
1 Tbs of Raw Organic Tahani
the juice of 1/2 grapefruit
1 Handful of cilantro
Olive Oil and salt to taste

Put all ingredients in blender and mix until smooth.  Pour over Kale salad and sprinkle some black and white sesame seeds.

Ginger Miso

1 inch (cube) fresh ginger peeled
1 Tbs unpasteurized miso (I prefer brown or red)
1/2 carrot
1 Tbs raw tahini or raw almond butter
1 Date
Salt and Olive Oil to taste
(you can also add chillie peppers to make it spicy)

Put in blender and mix until smooth. If needed, add water to blend. Pour over kale and mix well.

Sunflower Dill

1/4 cup sunflower seeds
1/2 cup dill loosely fit or to taste
1/4 cup olive oil
the juice of 1/2 grapefruit (or lemon)
1/2 Tbs raw organic tahini
Salt and cumin to taste

Mix in blender until smooth. Add more grapefruit juice if needed. Pour over kale salad and massage. Sprinkle sunflower seeds and any other seasonings.

Almond Butter Coconut

1/4 cup raw almond butter
2 teaspoon namashoyu
1 Date
1 Tbs fresh lemon or lime juice
1/4 cup raw coconut milk
1/2 chillie pepper or spicy pepper of choice
Garlic, Salt, Olive Oil, and Curry seasoning to taste

Mix in blender or personal blender. Add water for desired consistency and pour over kale salad. Mix red cabbage with kale for a “Pad Thai” feel. I use this recipe for my kelp noodles to make raw Pad Thai.

ENJOY!

Following with my Green Series, here are some tips to start transitioning to an environmental friendly kitchen.

Cleaners & Paper

As I mentioned in my post about green tips for your bathroom, I recommend using more natural cleaners. I make my own cleaning spray using vinegar, water, and soap.  I also use baking soda and vinegar to clean my kitchen sink or my vitamix after many green smoothies which usually leave a “yellowish” coat on my vitamix.  I avoid using paper towels to clean; instead I have a nice supply of organic cotton kitchen towels that I purchased at Target for a reasonable price. I don’t purchase paper napkins either, instead I use the small kitchen towel or cloth napkins when I have guests over. I love using cloth/cotton towels because they are reusable and very inexpensive in the long run.

Compost/Trash

Compost Bucket

One of my favorite things I do everyday is saving my kitchen scraps for my compost. Not only I avoid creating more trash, but also I use vegetable scraps for my compost which eventually go to my edible garden. In fact, since we started composting, our weekly trash is about a 3 gallon bag! Mainly the trash I have left over is the corn cups I get from Josh’s Organic Garden from my daily juice because most of the rest is recycle paper or some (very minimal) plastic containers. This is one of the biggest advantages of being a raw foodist, there is very little trash if you compost.

However, if you are still eating microwavable food and take out, please look for recycle containers and avoid using new plastic containers when you order food. Bring your own containers so that you can avoid making more trash. For more information on composting, there is tons of sites that are very easy to use.  Also, for trash bags, I recommend bags made of corn that will biodegrade instead of your regular plastic bags that will outlive humanity.

Food

Yes, food is a way to green your kitchen! Buy organic food and hopefully from local growers. Buy more vegetables and fruits instead of pre-packaged foods that create trash and are not healthy for you. See it all leads to being healthy… yeah you catch my drift now. I write a lot about this, so here are some posts on food and environment.

Also, start buying organic herbs and seasonings, star transitioning everything in your pantry to healthier organic foods. For example, if you eat tons of pepper, next time you run out, purchase an organic pepper (most likely) in a reusable container that you can later refill. You don’t have to invest tons of money all at once on switching to healthier foods if you start slowly as they run out.

Energy & Kitchen Appliances

Using the same principle in replacing your food, start replacing your appliances to energy saving ones or better yet, get rid of them. Starting with the microwave! Are you still using it? I mean really? Get rid of it instead of replacing it, and if you still need something to heat up snacks and food, get a small toaster oven. In addition, consider using your regular oven less times a week or use it more efficiently; for example, prepare 3 or more meals that you can save for later days all at once.

Change the settings in your refrigerator to a lower temperature. Most times they are set too high when you don’t use most of the space.  Unplug your appliances when not using them everyday. I have two surge protectors where all my appliances are plugged and before I leave for work, I turn the surge protectors off that way I don’t have to unplug each appliance. Avoid using the dishwasher if you have one, and please don’t tell me you do cause I’ll cry!

One of the biggest (my top 5) advantages of being a raw foodist is that our energy bill decreased immensely since we stopped using our stove, and now in our new apartment, we don’t even have a stove!

Utensils & Kitchen Containers

Organic Fruits & Bamboo Bowl

Avoid buying plastic; please really, I mean it! Plastic is the worst thing ever!  It’s made of oil and can’t be recycled most of the times. So no more Glad, instead buy glass and bamboo for your utensils. Again, you don’t have to give away all 100 Tupperware pieces you have (that don’t even match anymore) all at once, but as things get lost (and wind up in the ocean), replace them for more environmental friendly choices like glass and bamboo. Unless you really want to get rid of it all after reading this very inspiring post, but please don’t throw it away (there is really no throwing away, it means burying in and hoping it will decompose after 200 years), so donate it to a poor college student, goodwill, or a relative. You can post it in FreeCycle.org and someone will take it.

Ok so those are more than 5 tips for sure, but hopefully one will stay with you today and forever! If you have other “Green Kitchen” tips, please share them with us.

It’s always fun to redecorate you living space especially after a nice spring cleaning! I wanted to share some tips to decorate your home without spending a lot of money and contributing to the environment at the same time.

Reuse

The best way to stay in budget and help the environment is to reuse. Even if you don’t like everything you have at home, there are always items that can be salvaged. For example, an old curtain can be reused to make new pillow covers.  Another way to reuse is to switch things around the house. I do this with a lot of my decorations, frames, candles, and statues. I move things from one room to another or take what I don’t like to my office and stuff from my office can go back into the house. I also switch outdoor decorations or even plants around the house too.

By giving things a second chance in your home, you are also helping to conserve and prevent production of brand new things. Therefore saving resources like logging, mining, and manufacturing.  

Recycle

If you want to buy new items, try recycled items. For example, recycled glass and “downcycled” wood items. However, if your budget for decorating consists of whatever people are giving away, try Freecycle.org. There is a local chapter in almost every city and many people give away great items in good condition.

Renewable & Natural

Most people are not aware that the best renewable sources make beautiful furnishings and decorations for a home. For example, bamboo, wheat, cork, or wool are easy to produce and grown and require much less resources than say wood or stone.

What to Look For? – Read the Labels

Yes, not only I’m asking you to read your food labels, but also anything that you bring into your home. Here is a quick checklist to keep handy when shopping:

• Look for locally harvested or made: you will be supporting local businesses that require less transportation and therefore using less fossil fuels. Not to mention that you would be supporting American made products!
• Non-Toxic substances: Paint is the first one that comes to mind, but also any cleaning supplies and candles or even incense
• Organic or Non-Genetically Modified: yes there are organic materials and fabrics! For example, organic cotton sheets, pillows, covers, towels, kitchen towels, etc. Hemp and bamboo are also a great fabric to buy. Even Target carries organic cotton bedding and kitchen linens nowdays and not just online, but also in their stores
• Reusable: I mentioned reusing items from your home, but if you are shopping for new furnishings or decorations, go for items that can be used later with little or no manufacturing

Out with the Old

I wrote a blog about Clearing your Clutter, which I recommend reading before redecorating your home. So after you decide to get rid of things that no longer serve a purpose in your life, what are you going to do with them? NOT THE TRASH!

Recycle and Reuse is always the answer! Sign up for Freecycle.org and OFFER your items to other people that might be interested in them. You can also try to sell them, but that may require more time and effort and if you have a hard time letting things go, you may change your mind and put it back into your life. Donations to organizations are also great. I’ve become familiar with all the local organizations that take donations of furniture, clothes, etc. Most known are Goodwill, Habitat for Humanity, and Salvation Army. These are also great place to shop for furniture.

I don’t believe in making money of things I’m getting rid of, so I donate everything or offer it in Freecycle.org. I believe in making space for good things in my life. I also believe in manifesting for things. For example, I recently had a purple purse that a friend gave after I helped her clean her cluttered closet, but I had to retire it (to GoodWill), and the next day my boss gave a brand new purple purse that she found while clearing her clutter and that was her closet sitting for a year not being used.

I hope these tips help you in clearing your sacred space and redecorating it while contributing to the environment.

Reusable Picture Frame Photo by Foxtongue

Bamboo Photo by caseyyee

Bicycle Depot Photo by Peter Blanchard

Even though it is still surprising to me and most of my friends why people still need an explanation of why local organic food is better and a healthier choice, I wanted to explain my thoughts on this subject… why I choose to go with local organic foods.

As an environmentalist vegan raw foodist, it is pretty obvious to most of why I choose organic vegetables. However, I always think that even if I didn’t classify myself in those categories, vegan, raw foodist, environmentalist, I would choose organic vegetables for the following reasons. Organic grown vegetables don’t contain chemicals, have higher amount of nutrients as supposed to conventional, and are great for the environment.

Not Food, Chemicals!

Conventional farming uses soil that has been extracted of natural minerals and fertilized with chemicals. They are also sprayed with pesticides and herbicides. Pesticides are chemical compounds used to control insects and other organisms that may reduce agricultural productivity; most are toxic and are sprayed on our food! Herbicides are chemicals that kill weeds and plants. Conventional vegetables have to be washed with soaps and special cleaning liquids to remove residues of the pesticides sprayed on them. What is the point of eating anything if you are not getting anything good out of it? Have you ever wondered why all the tomatoes in the conventional isle of your local supermarket look the same? Like clones of each other? Well most crops are genetically engineered to grow faster, cheaper, and last longer. They have spent at least 2 weeks in the back of a truck from the moment they were picked from the farm and arrived to a distribution center where they will be dispatched to a supermarket. Most conventional vegetables are tasteless, not ripe, and go bad very quickly. Yes they are cheaper… in the short term, in the long run, you wind up paying more because they go bad sooner and they wind up in your garbage as if you were throwing money away.  Local organic vegetables last longer because they are fresh and given to you right from the farmer’s hand.

Nutrient Deficient

It is also known that most nutrients are missing in conventional vegetables, therefore causing one to get hungry faster and not prevent sickness because of missing antioxidants. When unripe vegetables are picked and packed to be transported, their growth stops. They can no longer absorb nutrients from soil even though the soil is filled with chemicals as I mentioned earlier. Nutrients are important because frankly if I would waste time and money eating something that is not giving me my ROI, I rather not eat and live on supplements! Yes taste is important too and therefore if you have ever compared organic strawberries and conventional ones, you know that organic strawberries are super tasty! Nothing compares to a wonderful organic cucumber from the farmer’s hand.

Save the Planet One Carrot at the Time!

So why do organic vegetables help the environment and conventional vegetables do not? By reducing the consumption of conventional vegetable and food, the pesticide and herbicide production decreases as well. In addition, most conventional food travels about 1,500 miles to get to a distribution center; this means a truck in using that much gas to get pesticide unripe food to your refrigerator. It also requires packing which most times is not recyclable or compostable and therefore adding to more garbage in landfills that will take more than a lifetime to decompose. Local farmers do not use packaging and most times don’t transport the vegetables to sell them. Organic farming does not use pesticides, herbicides, and genetically modified seeds. The fertilizer used in organic farming is most times produced by the farmer from compost or bought from other organic farmers.

I have more reasons why local organic food is the best. It supports local farmers, and therefore supports local economies, not to mention that you know where you food came from and didn’t spend weeks in the back of a refrigerated truck. Of course, if you don’t have a local farmer’s market, the organic food at your local supermarket is probably as good as conventional minus the pesticides.

I have chosen these three reasons because they are the most common for everyone to make the choice to turn to local organic food, no pesticides and chemicals, more nutrients, and environmentally friendly production. In general I can understand why people still buy conventional food. Organic vegetables are more expensive and one has to find the right place to buy them. I consider it an investment in my health, less time at doctors and less money on pills and medicines. However, each person has to decide what is better for them. I do hope that with these words, people reading my site can get a general idea of why I chose organic over conventional.

Vote with your money!

Additional Reading and References

The Food Revolution: How Your Diet Can Help Save Your Life and Our World by John Robbins

Healthy at 100: The Scientifically Proven Secrets of the World’s Healthiest and Longest-Lived Peoples by John Robbins

The Newman’s Own Organics Guide to a Good Life: Simple Measures That benefit You and the Place You Live by Nell Newman

Wake Up and Smell the Planet: The Non-Pompous, Non-Preachy Grist Guide to Greening Your Day by Grist Magazine

Living Green: A Practical Guide to Simple Sustainability by Greg Horn

Skinny Bitch by Rory Freedman