New Gluten and Dairy Free Market in Denver!!

                                                                                            

                                                                                                           

How to Fuel Your Life, Feel Good

A New, Healthy Treat at Denver’s Year-Round Farmer’s Market

(DENVER) – You want to eat something tasty, but you know you should eat healthy too.  Who knows how to strike that balance?  You’d trust a nurse practitioner with an apron, wouldn’t you?

There’s a new business, run by Denver-area medical professional Lolita Hanks, where health is taught hands-on through your tastebuds.  The Living Fuel “green smoothie” stand is open Saturdays 8 am to 2 pm at Denver’s year-round Urban Farmer’s Market, at 2nd Ave. & Santa Fe Blvd.  Many vendors sell neat treats there, though not all are as allergy-friendly as Living Fuel’s offerings. 

“I have rheumatoid arthritis, and I have so many allergies that aggravate my symptoms,” said nurse practitioner Lolita Hanks.  “I make these foods to help myself, but they can also help millions of others with allergies who often can’t find anything to eat.  Best yet, they’re tasty enough you don’t know they’re allergy friendly.”

Each week, Hanks prepares raw chili (amazingly zesty and savory!), a variety of popular sunflower seed pates, two types of non-dairy ice creams in wonderful flavors, and several options for green smoothies – basically a flavorful shake of mixed fruits and greens – plus lots more (ask about gluten-free granola, faux egg salad or several other raw-food, vegan or gluten/casein-free options).  She already has a regular following of people who show up every week.

“I tell people they can have ice cream for breakfast!” Hanks says.  “My ice creams are made from either cashews or bananas, don’t contain a lot of sugar, and they taste better than other dairy-free desserts.”

Living Fuel is dedicated to helping people reach optimal levels of health through their diets.  The Living Fuel stand at the market is just part of what nurse practitioner Lolita Hanks provides.  A web presence at www.living-fuel.com provides a list of options. She is also the author of a six-week gluten-free, casein-free menu planner that can be found at www.livingglutenfreecaseinfree.com and personalized allergy-free health food and advice.

Those who sign up for e-mail alerts will find what each week’s menu is in advance.  Sign up by sending e-mail to livingfuelcolorado@gmail.com or sign up at the market.  Otherwise, just browse the stands and be pleasantly surprised by the variety!

Another Use for Zucchini

Instead of buying an expensive package of gluten free pasta, break out your mandoline to slice zucchini into spaghetti strips, fettucine style.

Then serve it raw or lightly steam it in some flavored water or broth. I used some garlic powder and vegetable broth. I gently cooked it on low for a few minutes. Removed and top with cashew cheese and raw tomato sauce.

Raw Tomato Sauce

3 ripe tomatoes quartered
1/2 c. soaked sun dried tomatoes, unless you have oil packed, no soaking needed
6 Kalamata olives
1/4 onion
1 tsp. garlic powder
1 tsp. Italian seasoning or equivalent fresh herbs such as basil and oregano

Blend all and top on top of zucchinetti!


Enjoy!

Juicing using a Blender

Many people who advocate juicing are proponents of juicing will maintain that a juicer of a specific kind is required. If you are dealing with a serious medical issue that has the potential to be cause disability or death such as cancer. The folks at Juice Feasting have found that those who are juicing using conventional vegetables did just as well as those who used organic.

This blog will focus on using the blender to juice instead of buying a juicer. The steps are outlined below. It is great if you have a high speed/power blender like the Vita Mix, but if not, use your normal blender by covering veggies with water and add water as needed. You can also look at my two other blog entries, one on making green smoothies using a blender that is not of the high speed variety and the other provides another green smoothie recipe.

At the end I will show a picture of the container that I had after using my Juiceman juicer, which I do like and has been convenient, but leaves considerably more pulp behind. Which is ok if you are composting!

If you can buy organic that's great but if not, wash them well with vinegar and water or food grade 3% hydrogen peroxide in diluted water. If conventional is the only thing available but is a local product then that's great. Go to farmer's markets and get to know your farmers. They might be using organic practices but can't afford the certification. In any case be grateful for the food you have and ask that it be a blessing to your body and nourishing to you.

1.Peel and cut desired number of carrots, I used 6 for two people. If you are using a blender that is not of the Blendtec or Vita Mix variety, meaning it isn't high speed. Cut your carrots smaller and you will need to blend with a small amount of water until the carrots are pureed. If you want the peel and an earthy taste, do not peel this. If you are serving a child under the age of two, their system doesn't tolerate peels well, so make sure all foods are peeled except the obvious such as grapes and blueberries. That would be a challenge!!

2. Cover with water.

3.Get your equipment ready. A fine mesh strainer.

A nut milk bag or in this case I used a produce storage bag that I bought at my local health food store. They are washable and was $5.00 for 3 bags, two small and one large. This is the small bag. It is a fine mesh.

A bowl to catch the juice.

Place the strainer in the mesh bag and put over the bowl.







This is how I make nut milk also by straining the pieces for a smooth liquid.

4. Place the lid on the container. Start blending. Once there are no carrot pieces left, add water to the top and mix well. If you have a Vita Mix, this should take less than 15 seconds on high. Some raw foodists have concerns that it will heat up your juice, but this is a lot of volume and we are working in less than 30 seconds.

5. Pour carrot juice into the the covered strainer that has been placed over the bowl.

6. Use a spoon to press the juice down.

7. Pull the mesh bag over the mesh strainer.

8. Use your hand like you are milking the bag, gently pressing the pulp down in the bag, extracting the extra liquid.

9. Place your apples in the blender. Again, if using a normal speed blender, cut them in small pieces.Peel the apples (if making for children under age 2) and place in your blender. Cover with water and repeat the blending process. You can add more water if you like after they are thoroughly blended. If you are not using high speed blender, cut apple into smaller pieces, remove cover, seeds and stems. There is a small amount of laetrile (vitamin B17, a cancer killing natural cyanide that is not good for pregnant women, but I like to use seeds as part of my cancer prevention program).

                                             10. Add your carrot juice to the apple mix.

                                              Serve. If you will be drinking your juice later in the day, juice the apples separately and add to carrot juice right before you want to drink it. Remember to keep juices cold, leave very little air between lid and juice to reduce oxidation and drink within 48 hours. You can freeze your juice, Mason jars are good for this. If you do this, you will need some room for expansion between the juice and the lid.

This is the remaining pulp using a centrifuge juicer such as Jack LaLanne. It isn't a bad juicer, it's inexpensive but leaves a lot of pulp behind.

To the right, is the pulp left behind from using the blender. An impressive difference.








Leave a comment and let me know what you think about this post!

Day at Hippocrates Health Institute

Dear Friends,
I must admit to being a delinquent blogger. I have lovely blog written on how to juice using a blender, but hate to put it up without the step by step pictures which are at home on my husband's computer.

For my Colorado friends, the grand opening of Living Fuel, a green smoothie stand is tentatively scheduled for Saturday, July 3rd at the Urban Homesteading market, an indoor year round farmer's market. Hope to see you there! Please check Living Fuel for updates.

For two years I have endured Rheumatoid Arthritis. I have come to a place where it is very well controlled but do not want to live my life with it or the medications I use, namely Plaquenil, Minocin and intravenous Clindamycin and Naproxen. I have come far with eliminating foods that exacerabate my condition. I have realized that I won't be happy until it is in remission. I will win this battle.

I have decided to utilize a health institute called Hippocrates to get the tools for the battle.
Hippocrates Health Institute (HHI) is a health facility that specializes in an all raw, sprout and wheat grass based nutrition plan to restore health. They deal with many difficult issues such as cancer and autoimmune diseases as well as wanting optimal health, weight loss and diabetes.




Below is day one at HHI.
The Hut, a meeting place at HHI

continued at.....

http://www.living-fuel.com/