Mailbox Gratitude

Since taking over at Purely Delicious magazine in October 2008 (yes it really has been two years!) I must admit that going to the mailbox each week can sometimes feel more like Christmas than work. Today was no exception!

There it was, a big beautiful box of surprise raw goodies from our friends at Café Gratitude. Unfortunately, I have never had the opportunity of actually enjoying a meal at one of their wildly popular locations... yet. But hopefully soon.

I couldn't wait to rip open the bags and give them each a try.

But I restrained just long enough to snap a quick photo. Check.

My first taste was one of the “I am Delightful” Chocolate Fudge Cookies. Holy smokes those are good. Chewy, dense and fudgy. And the fact that they are raw, vegan, gluten free and used no refined sugars... well, they had me at fudge.

Next up are the Lemon Coconut Cookies. These were chewy and light but I felt they could use a little bit more lemon flavor. My husband on the other hand just polished off the bag. So two enthusiastic thumbs up on those as well!

The Strawberry Thumbprint Cookies are so adorable. Just the sight of them took me back to my childhood. However, I've never been a fan of strawberry jam, but I would serve them to anyone who is looking for a cookie. And again, the spouse was all over them. (Are you seeing a trend?) All in all I think the Chocolate Fudge are my hands down favorite so far of the cookies. All are delicious. And you can taste the love in each bite.

We saved the “I Am Great” Granola for last. I am a granola hound. I think I’ve tried just about every granola on the market and have made my own on a regular basis for over twenty years. So let's just say I was pleasantly surprised at how much I enjoyed this one. Hmm, only ten ingredients, the first of which is apple... excellent! Crunchy, good texture, mildly sweet with a hint of cinnamon. I also appreciate how they left the sprouted almonds whole instead of chopping them up. Makes for a nice mouth feel. It ranks pretty high on the good old can’t-stop-eating-addict-o-meter.

All in all, yum. Not to be too cliché, but I am grateful for this mailbox blessing today. What are you grateful for today?

York native finds healing from raw food – Part 2 of newspaper article

York native finds healing from raw food

Courtesy Photo York native Rebecca Carlson isthe publisher of the raw food magazine Purely Delicious and founder of online retail website 123raw.com.

see all of our photo galleries

From hopelessness to renewal

By Candace Blomendahl

Published: Thursday, September 30, 2010 12:30 AM CDT

Editor’s Note: This is the final installment of a two-part series featuring Rebecca Carlson’s raw food story. Part I was published in the Wednesday, Sept. 29 issue of the News-Times.

YORK — York native Rebecca Carlson of Ft. Lauderdale, Fla., wants everyone in the country to know about the benefits of raw food, but she especially wants to share the message with the Midwest.

“I care about people everywhere, but my heart is still a Husker,” she said.

Carlson said she knows the hardworking people who live in the Midwest. Both her and her husband’s families still live here. It pains her that the raw movement hasn’t taken off here as it has in other parts of the country. She thinks it’s sad that the diet of most Midwesterners is killing them because it leads to obesity, heart disease and cancer.

This is why Carlson wanted to start a magazine in the first place. She wanted to give something to friends and family that would explain the benefits of the raw lifestyle. She wanted to do it in a way that is non-confrontive and easy to read. One of the regular contributors at Purely Delicious, Sheree Clark, is from Des Moines, Iowa, and is in tune with what is going on in the area.

It seems too often the benefits of raw food are hidden from us. When Carlson was diagnosed with Multiple Sclerosis, one of her doctors told her there was no gain to be had with a change in diet and exercise. But now that Carlson has learned first hand the healing power of a diet change, she wishes more people knew about the possibilities.


“It’s positively shameful that they’re not told to study diets,” Carlson said.

She said doctors study medicines first as a cure and do not consider diet as a change in solution.

“That’s part of the problem,” Carlson added.

Carlson said her dad was on 14 medications at one point, but after a few months of listening to her, he has been able to remove several of his medications. He is a type 2 diabetic and his blood sugar is now in a healthy range. He’s still not 100% raw, Carlson said, but he’s still seeing the benefits.

(Click here to read full article)

From hopelessness to renewal – Part 1 of newspaper article

From hopelessness to renewal

Courtesy Photo York native Rebecca Carlson has been healed by raw food since being diagnosed with Multiple Sclerosis in 2005. Carlson is now the publisher of the raw food magazine Purely Delicious and founder of online retail website 123raw.com.

see all of our photo galleries

York native Rebecca Carlson finds healing from raw food

By Candace Blomendahl

Published: Wednesday, September 29, 2010 1:27 AM CDT

Editor’s Note: This is the first installment of a two-part series featuring Rebecca Carlson’s raw food story.

YORK — When York native Rebecca Carlson was diagnosed with Multiple Sclerosis in 2005, everything looked hopeless.

But Carlson, now a resident of Ft. Lauderdale, Fla., has discovered hope for herself and has begun sharing it with others through 123raw.comand Purely Delicious magazine.

At the time of her diagnosis, she was working as a creative art director, which was what she called a very stressful, very deadline driven job. The symptoms of MS, including fatigue, vertigo, blurred vision, mental confusion, migraines and hand spasms, “basically turned my life upside down,” Carlson said.

According to her doctors, she was going to end up in a wheelchair.

“Doctors painted a very grim future for me,” she said. “It basically crushed me.”

(Click here to continue reading article)

Omid Jaffari - Botanical Recipe preview from Spring 2010 Purely Delicious

The Spring 2010 issue of Purely Delicious has just been released and I thought it might be nice to offer you a sneak preview. One of the highlights for me is a series of botanical recipes by Omid Jaffari, an amazingly talented young chef from Australia. If you are interested in learning more about Omid, or viewing more of his beautiful photography or recipes, please check out his blog Tried. Tasted. Served. or ShiitakeBlog.com.

Copying/distribution of recipes with permission only | www.triedtastedserved.com

Pears “Poached” in Beetroot Juice with Spanish Figs & Fruit Salsa by Omid Jaffari

Serves about 4 people

For the “Poached” Pears

· 2 beetroots, juiced

· J Juice of 1 lemon

· 4 Bosc or Barlets pears, firm but ripe (with stems intact)

· 2 cups honey

· 1 strip orange rind

· 1 star anise

· 1 whole vanilla bean, cut in half

· 1 whole clove

· ½ cup coconut cream (or 1/3 cup of almonds blended in ½ cup water)

· 1 cinnamon stick, roughly crushed

For the Fruit Salsa

· 1 peach, cut into cubes

· 6 blackberries, cut into halves

· 1 orange segmented, then cut into small cubes

· 2 Tbsp honey

For the Spanish Fig Cakes

· 250g dried figs, stemmed

· ½ cup almonds

· 2 Tbsp whole sesame seeds

· ½ tsp whole star anise

· ¼ tsp ground cloves

· Pinch of ground cinnamon

· 1 Tbsp honey

· 1 vanilla pod, sliced down the centre and de-seeded

For the Lemon Infused Honey

½ cup of honey

1 lemon, zested

Method

For the “Poached” Pears

Step 1. In a large bowl, mix in all of your ingredients. Peel the pears, keeping the stems intact. Cut a small slice from the base of each pear so the fruits sit on your plate without toppling. Place each pear into the bowl. Step 2. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the saucepan and set it on the surface of the liquid. Place a small plate on top of the paper so it presses the pears into the liquid. Step 3. Refrigerate for at least several hours and as long as 3 days.

For the Spanish Fig Cakes

Step 1. Using a food processor or two Chinese cleavers, mince the stemmed figs until a rough paste is formed. Step 2. Mix the figs with the almonds, sesame seeds, star anise, ground cloves, and ground cinnamon. Step 3. Add the honey to the fig mixture. Knead until a smooth and pliant ball is formed. The fig mixture will be crumbly but keep kneading until the ingredients are evenly incorporated. Step 4. Form the fig mixture into a small round patty and set aside on non-stick paper.

For the Fruit Salsa

Step 1. Mix all the ingredients into a small bowl and leave in the fridge to set for 20 minutes.

For the Infused Honey

Step 1. Place the zest of one lemon into the honey and leave at room temperature for as long as possible (the longer the stronger!)

Mounting Your Work

Step 1. Cut the pears in half and take out the core (if you see that the beetroot marinade has not penetrated to the centre of the pears, place back in marinade to stain completely). Step 2. Cut a small slice off the cheek of each pear so that they can sit flush on your display plate. Step 3. Place pears on your display plate and put a fig patty over the seed cavity of each pear. Step 4. Make a teaspoon of the salsa into a small mountain and place on top of the fig patty. Step 5. Drizzle a teaspoon of the infused honey over each pear.

In Loving Memory of Anna Tipps

In January, we lost a woman of extraordinary faith, character, talent and beauty. Anna Tipps was the original founder and publisher of Purely Delicious magazine, until October of 2008. Anna was diagnosed with breast cancer in August of 2008. She was a wonderful friend, caring mother of Clara, Robert, Julia and Maggie and cherished spouse of Charlie. Below are a few notes as collected from friends about Anna. Please feel free to add your own kind words of remembrance. We miss you Anna. You made our lives richer just by knowing you.

In Memory of Anna Tipps

...a beautiful soul, taken from her earthly body before her time. Her gentle nature, kindness and intense desire to be of service endeared her to her many friends both near and far. I first met Anna at an Alicia Cohen class. We got to know each other when she won the bid for an hour of my coaching time, right there in her hotel room. Her focus of course was not on her, but on her kids. We talked long past the hour about each of her children who she apparently loved deeply and for whom she desired the very best.

We became fast friends and spoke frequently, both over the internet and on the phone. Anna was a person who could make things happen. She’d get an idea and turn it into reality practically overnight. It started with her calendar, then Purely Delicious magazine, which grew from a spark, which we brainstormed about a few times, to reality, in no less than a few months. It never ceased to amaze me how she could be devoted mom to 4 young children, teach raw foods classes, build and run her website and create a magazine from scratch. Her photo artistry and eye for design were flawless.

Anna, you touched so many lives and inspired countless people to reach for their highest and best. Your gentle laughter, warm heart and loving soul will be missed deeply and intensely by all who had the honor of knowing you.

Dr. Ritamarie Loscalzo | Certified Clinical Nutritionist, Acupuncture Certified Chiropractor

........................................

“Anna Tipps was the epitome of beauty, excellence, professionalism, and joy. Even in her time of extreme hardship, she maintained a loving positive attitude, inspiring those around her. The world is a better place for having had Anna here. She will be missed--we can only think that she is needed elsewhere.”

Cherie Soria & Dan Laderman | Living Light Culinary Institute

........................................

"I was contacted by Anna during the first year of Purely Delicious magazine, the magazine that she set up and was devoted to. She was gracious enough to say some very nice things about me in the interview and I remember being particularly struck by her kindness and positive energy. I feel blessed that we were able to connect briefly and am touched that she started PD before she left, so we can all still enjoy her vision."

Russell James | Chef, Author, Instructor at 105 degrees

........................................

"Anna was a huge-hearted, bright visionary in the raw movement and her vision and message will surely live on through the Purely Delicious publications. We celebrate her generous contributions and loving spirit - thanks for all that you shared, Anna"

Angela Stokes-Monarch | Raw Reform

........................................

Anna was a wonderful friend and a great inspiration to me while I was going through my first pregnancy and all the while being such a support for me while she was battling her cancer. I was fortunate enough to spend last summer 2009 with her in her home. We stayed up late many nights talking about life. It was wonderful to be with her; sharing life, making amazing raw food and working on the 2010 Raw Food Calendar. My favorite last memory is when many of our friends met at the Paul Nison event in Houston. She looked radiant and beautiful. She was a kindred spirit to me.

Tonya Cole Lightfoot | Journey of Health

........................................

PS. I am including a picture of Anna with Paul and my daughter Abigail Dahl. If you wanted to use this picture I am sure Paul will not mind.

........................................

Anna & I have been friends for a long time and our friendship bond was strong. Since the first day she called me we found ourselves laughing & feeling a sisterly bond. We have never met face to face only emails & phone calls but we called ourselves “Forever Friends” & really cared for each other. She was a dedicated wife, wonderful mother to her family & a beautiful soul and friend. I will miss her terrible but know she is singing and still loving life beyond her earthy body. I just want to let the kids know how much she loved you & Charlie you were the love of her life!

Stephanie Raya | Excalibur Resident Chef

........................................

I doubt that any soul has ever known a kinder, gentler, or more faith-filled spirit than that of Anna Tipps. When God created her, He must have danced with joy to know the glowing light that she would become for Him in this world. Maybe, as a way to honor her life, we could all take just a moment each day to thank God for the very breath He fills us with...and use that breath to glorify Him, and make the world a better place... just as Anna did.

Lisa Testa | friend

........................................

You may make a special donation to Anna's four children, at Commercial State Bank, or Anna had a very special place in her heart for "Special Missions" in care of Cinco Ranch Church of Christ.

Please make checks payable to: IBO Anna Tipps Memorial

Commercial State Bank
Suite 100
29818 FM 1093
Fulshear Texas 77441

or

Cinco Ranch Church of Christ:
6655 South Mason Road
Katy Texas 77450

How to win a subscription to Purely Delicious...

Tweets, blogs & air mail. Oh my!

Please, tell a friend about us.

We will be searching chat sites, videos, blogs, Twitter and Facebook posts, etc., for anyone mentioning Purely Delicious Magazine.

We’ll announce the biweekly 1-year subscription winners on our Facebook and Twitter fan pages. GOOD LUCK!

Spread-the-word promotion expires July 15, 2010, and is open to all countries. Six 1-year subscriptions will be awarded. The more you mention Purely Delicious, the greater your odds of winning. No cash substitutions.

AND THE WINNER IS...

Congratulations Tonya J. from Chicago! You are the winner of the Ergo Chef twin knife set from Guy Fieri.

Tonya wrote: “What I enjoy most about Purely Delicious magazine is the recipes. They are a good mix of simple and more complex dishes that are beautifully photographed and delicious. It helps make the raw lifestyle even more appealing and easy to live.”

We hope you enjoy these knives as much as we do!

Thanks to all who entered. Please keep a lookout for more fun giveaways from Purely Delicious Magazine and 123RAW.COM.

XOXOXO