I cannot keep my weight from creeping back up every holiday season. You don't think it has anything to do with Egg Nog, do you? I've been consuming it daily, strictly for medicinal purposes, since just before Thanksgiving? Who would have guessed that in only four ounces there are 17 grams of fat and nine of them are saturated. Luckily, they stop stocking it just after Christmas (if I survive that long).
I need company in the expanding waist line department so we're bringing more holiday delights to you on this week's Great Taste. In the Hy-Vee Club Room kitchen, Isha Kinger, notable raw food chef, will work her healthy magic. If you want to create along with Isha during the show, she has kindly supplied the recipes needed for two sweet treats. (I wonder how the Nut Nog compares to the Egg Nog?)
Click "Read more" below for the nut nog recipe & more...
We have had numerous shows on raw foods throughout the years, but this one is going to take a little different angle. Rather than focusing on how to change your entire lifestyle and go raw, or undertaking weeks of cleansing programs, I asked our guests to present easy options for improving our health and eating habits. The challenge to them was to show us in one hour ways we can enjoy benefits from integrating more raw foods into our diet.
So this week's show is all about fast food, but let's make it raw. Isha Kinger and Emily Shaw have come up with a few easy principles that we can apply to our daily meal plans. They'll demonstrate how simple it is to make an ultra delicious and nutritious smoothie, come up with a main course that has all the elements of its Italian roots, but is totally raw, and a dessert to satisfy anyone's sweet tooth. Plus, they'll discuss other easy to make menu ideas, and some of the reasons why a slight change in diet could prove beneficial.
Isha is a raw food chef and graduate from the Living Lights Culinary Arts Institute in California. Also, she earned a certificate in Raw Food Nutrition from The Heath Awareness Centre in India. Emily has a B. A. in Health and Human Physiology from the University of Iowa and is an aspiring gourmet, raw, vegan chef.
Raw food live from Hy-Vee's Club Room/Kitchen Lab this Wednesday at 7:00 pm. We hope to see you there or find you online listening to the stream.
It's been a couple of months since I started incorporating more raw foods into my diet as a result of our vegan/raw challenge on Great Taste. I'm definitely not on the "this is amazing and you have to do it" bandwagon for raw foods, but I have noticed significant and positive ongoing beneifits from the adjustments I made.
Breakfast turned out to be the focal point for me. My routine went from eggs, toast, cheese, and other standard American fare to fruit smoothies or whole fruits and manna bread. That switch has meant less cravings, elimination of snacking before lunch and more mental clarity. Because of those results and a determination to eat lighter and add a raw element at lunch and dinner I've also lost some excess body baggage.
12 Indian Hills Culinary students along with the director of the program, Chef Gordon Rader, returned this week from two weeks in Spain. They spent the mornings learning Spanish, cooked all afternoon and enjoyed excursions to wineries, restaurants, and farms while basking in an atmosphere overflowing with the red carpet treatment. They are all going to crowd into the studio and give us the chance for some vicarious thrills while relating some of the trip's significant happenings on this week's GREAT TASTE.
The program they participated in is part of a larger cultural and educational exchange created by Rader and his Spanish counterpart, Fernando Perez of Escuela do la Cocina International in conjunction with the Univ. of Valladolid, University of Salamanca and the Royal Academy of Gastronomy of Spain. One objective of the program is to have year-round classes for high school and college students, farmers, producers, and anyone involved in the world of food. These classes would be held in both Spain and the states.
We've been talking about doing a two week vegan/raw food challenge for months, and now it's time. We've assembled a great team to help those of us who are going to need a lot of hand-holding (#1 on that list is your show host), otherwise we'll be reaching for the cheese among other foods . Check out their credentials below, and join us on Wednesday for all the details of how you can participate in this great Great Taste event.
By the way, it's going to be easy and fun. No stress. The first week will consist of a vegan diet transitioning to a raw diet in the second week of the challenge. Many menus and recipes will be provided, but you will need a few things:
Your own copy or borrow from a friend the following books:
Ani's Raw Food Essentials by Ani Phyo
Veganamicon by Moskowitz and Romero
Both books are available in electronic editions
We're out of town so our treat is to serve up an archived version of a sweet GREAT TASTE. This one left us feeling very satisfied and good despite indulging in several desserts. Enjoy the rebroadcast. We'll be back with a new show on May 5.
Eat some dinner, but leave room for dessert as GREAT TASTE features a "live" interview with raw food chef, Ani Phyo exploring her book, Ani's Raw Food Desserts-85 Easy, Delectable Sweets and Treats. We'll find out how to create some simple and healthy final course magic PLUS several of our local home cooks will be in the studio with desserts they made from Ani's recipes.
Can gluten, dairy, processed-sugar, and cruelty-free really taste delicious? Is it easy to make nutrition-packed raw desserts? We're going to find out.
Wednesday 7-8 PM and the rebro from 7-8 AM on Friday.
Here's a few more things you might like to do:
Check out Ani's website.