Purely Delicious

Mailbox Gratitude

2010-10-01T14:37:00.010-04:00

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

2010-09-30T14:12:00.003-04:00

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

2010-09-30T14:07:00.003-04:00

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

2010-04-29T16:13:00.010-04:00

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

2010-04-24T15:58:00.006-04:00

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

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

How to win a subscription to Purely Delicious...

2010-04-24T14:01:00.004-04:00

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...

2010-03-16T11:38:00.003-04:00

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

A Chat with Guy Fieri + Recipe

2010-03-11T18:28:00.008-05:00

...............................................................................................
Guy Fieri is known for his work on the Food Network including such hits as Guy's Big Bite, Diners, Drive-Ins and Dives, Guy Off the Hook and Ultimate Recipe Showdown but has also appeared on Dinner: Impossible, Paula Deen's Paula's Party and Ace of Cakes. In December 2009, NBC named Fieri as the host of a new game show, "Minute To Win It," scheduled to premiere on March 14, 2010. Guy recently released a his own set of flame-inspired Ergo Chef knives appropriately named “Knuckle Sandwich.”
...............................................................................................

PD: As a restaurant owner, have you noticed an increase in the demand for healthy and vegetarian/vegan options?

GUY: Absolutely and I think it’ll continue to grow. People are far more conscious of what they’re eating, how much they’re eating and which way they’re eating it.

PD: Do you have any tips for raw foodists or vegetarians when ordering food at a restaurant? Many times there aren’t many vegetarian or vegan options. Some serve a plain iceberg lettuce salad or steamed frozen vegetables an entrée.

GUY: If you know the type of food that you enjoy and it looks like a restaurant has it on hand, you can always ask the chef to create something for you. Vegans and vegetarians have a creativity with vegetarian dishes that a meat-oriented chef may not have. It’s just a different mindset. I think if you ask a chef to prepare something, they’ll likely appreciate having a new dish to prepare. At my restaurants, I encourage people to request what they want if they don’t see it on the menu.

PD: We understand your sister enjoys a plant-based diet. Is she vegetarian, vegan or a raw foodist? What are some of the types of dishes you would prepare for her?

GUY: My sister Morgan is a vegetarian, though she’s had her vegan moments. Some of the best vegetarian dishes I’ve made have been the ones I’ve prepared for her. One of the best ones is a vegetarian burger made with rolled oats, beans and roasted peppers. I now serve it at the restaurant and it’s named after her: Morgan’s Veggie Patties. (SEE RECIPE BELOW)

PD. As a celebrity chef who travels frequently, how important is it for you to eat healthy on the road?

GUY: It’s incredibly vital. My crew and I actually take a juicer with us on the road and we make fruit juice drinks since we don’t always have the time to eat the fruits and veggies we should. I start every day with a carrot/celery/parsley/spinach/beet juice drink whether I’m at home or on the road. I can’t talk enough about the power of fruit. It’s some of the best food in the world.

PD. We love the look of your new “knuckle sandwich” knives and think men of all ages will enjoy using them. Do you have any other new projects coming up?

GUY: We’re expanding the Ergo Chef Knuckle Sandwich line of knives to include a Santoku knife, a paring knife, a knife block and a set of steak knives. Those will be available in June. I’m also putting out a line of BBQ equipment with Outset and a line of sauces. The latest Diners, Drive-Ins and Dives book has been a huge hit. It just hit number one on The New York Times bestsellers list.

PD: We’ve noticed a significant increase in the number of male subscribers this year. Do you see men heading back into the kitchen as a trend? If so, how have male chefs such as Bobby Flay, Mario Batali, Emeril Lagasse and yourself played a part in fueling this trend?

GUY: There’s a misconception that women are the ones who cook more, but I also think that the whole world—men and women—is embracing food more than it has before. People are now looking to quality, not quantity and are looking to educate themselves on the best foods for them. People are beginning to see that food is more than just consumption of calories and nutrients. It’s at the epicenter of our cultures and traditions. It’s the common denominator in so many ways for so many people.

PD: Have you ever considered featuring a raw restaurant such as 118degrees in Orlando, Pure Food and Wine in NYC, or Planet Earth ECO cafe in LA on Diners, Drive-ins and Dives?

GUY: Yes, absolutely. There are no boundaries in Triple D. It’s just a matter of finding the location. So many of our locations come from our viewers, so if the demand is there, I’d love to head over to a raw restaurant. My food style is completely open ended, so if you have a place for us, just let us know. We just featured a Chinese restaurant in Alaska of all places.

PD: Do you have any flavorful raw recipes you would like to share with our readers?

GUY: Depends on how far you want to take raw and what exactly you do. I’m very into vinegars and snappy flavors. A lot of my raw recipes are bean and salads and slaws. I think that if a food is naturally good the way it is, you don’t need to do much to it.

Morgan's Veggie Patties (not raw)

Recipe courtesy of Guy Fieri

Prep Time: 45 min

Inactive Prep Time: 30 min

Cook Time: 6 min

Serves: 4 servings

Ingredients

· 2 ounces olive oil

· 3 tablespoons diced red onion

· 2 tablespoons diced black olives

· 2 tablespoons diced red bell peppers

· 1 teaspoon diced jalapeno

· 1 1/2 tablespoons diced garlic

· 1 tablespoon diced artichoke

· 4 ounces black beans, drained

· 4 ounces chickpeas, drained

· 4 ounces white beans, drained

· 6 ounces rolled oats

· 1/2 teaspoon Hungarian paprika

· 1/2 teaspoon chili powder

· 1 teaspoon dried oregano

· 1 tablespoon minced fresh parsley leaves

· 1/2 teaspoon red chili flakes

· 1/2 teaspoon ground cumin

· 1/2 teaspoon celery salt

· 1/4 teaspoon ground sage

· 2 tablespoons seasoned bread crumbs

· 1 egg

Directions

In a medium sauté pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In sauté pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Purely Delicious™ Wins “Best Raw Food Magazine of 2009” Award

2010-03-01T12:15:00.003-05:00

Purely Delicious™ Wins “Best Raw Food Magazine of 2009” Award

Known for its stunning use of photography, beautiful design and simple recipes, Purely Delicious shows readers how to begin a healthy raw food and eco friendly lifestyle, with ease. And the readers in turn, voted Purely Delicious as the "BEST RAW MAGAZINE OF 2009." The sole purpose of this beautiful publication is to inform a growing audience of the benefits of the raw food lifestyle made popular by celebrities such as Uma Thurman, Demi Moore, Carol Alt and Jason Mraz.

Fort Lauderdale, Florida (PRWEB) March 1, 2010 -- Purely Delicious, a raw food and eco lifestyle magazine, has won the 2009 Best of Raw award for Best Raw Food Magazine of 2009. Known for its stunning photography and simple recipes, Purely Delicious shows readers how to live a raw vegan food lifestyle, without a lot of special equipment or costly ingredients. The quarterly publication is available at Whole Foods Markets and select newsstands.

Purely Delicious Raw Food Magazine

You don't have to eat 100% raw to enjoy benefits such as weight loss, glowing skin and improved digestion.

Laura Fox, producer of the Best of Raw awards, said, “I salute Purely Delicious for standing out as a leader for our culture to make this very important — and I would even say crucial — shift to a more organic plant-based diet. An increased emphasis on more raw, vegan food helps people get well and stay well.”

Rebecca Carlson, editor of Purely Delicious, knows personally the health benefits of eating a plant-based diet. Rebecca was diagnosed with multiple sclerosis in December 2005 after she began experiencing loss of feelings in her legs, blurry vision, vertigo, fatigue and depression. Once Rebecca adopted a 100% raw food diet in July 2007, she was soon symptom-free.

Rebecca is quick to point out, “You don't have to eat 100% raw to enjoy benefits such as weight loss, glowing skin and improved digestion.” Fruits, vegetables, sprouted grains, nuts and other wholesome ingredients can be combined together or eaten alone to become purely delicious, everyday food.

About Purely Delicious

Founded in 2007, Purely Delicious (www.purelydelicious.net) has successfully attracted a growing audience during an economy in which magazine subscriptions are down industry-wide. As a raw food magazine read around the globe, Purely Delicious has subscribers in more than two dozen countries throughout Europe, Asia and the Middle East.

Published by parent company 123Raw™ (www.123raw.com), Purely Delicious provides meaningful content, including recipes from world-famous chefs, a “Raw 101” beginners’ section, personality profiles of health and nutrition luminaries and advice on travel, kitchen design, green living, entertaining, fitness and more.

Single copies of Purely Delicious retail for $5.97US/$9.97CAN; subscriptions start at $25US/$34CAN per year. An online version of the magazine is slated to debut this year. For subscriptions, call (919) 783-4050 from 9:00 a.m. to 6:00 p.m. EST, or order online atwww.purelydelicious.net. Purely Delicious also appears on Facebook and Twitter.

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Purely Delicious™ Wins “Best Raw Food Magazine of 2009” Award

2010-03-01T11:32:00.001-05:00

Purely Delicious™ Wins “Best Raw Food Magazine of 2009” Award

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Now Win This!

2010-02-01T23:40:00.003-05:00

Ok, here they are. You can win them even before you can buy them!

From Guy Fieri (the Food Channel), Ergo knives and Purely Delicious magazine.

These two knives I must admit score pretty high on the cool-o-meter. They almost need a kickstand. (hee-hee) My hubby can't seem to keep his hands off of them!

So how do you enter?

Easy.

Simply tell us in 50 words or less why you love Purely Delicious Magazine.

Not a subscriber yet? It's not too late, order here.

And send to:

Purely Delicious Giveaway

5079 N Dixie Highway, #356

Oakland Park, FL 33334

Include the following info:

Name:

Address:

City: State: Zip:

Phone: ( )

Email:

You must be 18 or older to participate and live in the USA or Canada. Limit one entry per household.Winner will be chosen at random on March 15, 2010 and notified by email. There is no cash substitute of prizes or cash value. Purely Delicious reserves the right to use quotes and or name or likeness of written entries for advertising purposes. We will NOT spam you or sell your private information – for any reason. Offer void where prohibited.

A Little Bite of Sunshine

2010-01-29T14:35:00.002-05:00

Hi All,

Super crazy busy. But I wanted to share a few quick things. I had a dream last night about this salad and luckily had all of the ingredients on hand to make it. WOW, is it good. As usual when trying a new recipe I made a very small batch. Let's just say, I made (and consumed) another one already. Hee-hee.

We are finally mailing out the 1Q magazine and have been hearing some rave reviews on the cover. It's kind of funny but I usually send 3-4 sample covers out for opinions and there is a clear favorite. This time was no exception. Except this one was not the favorite... only my mom and I chose this one as our favorite. But a girl has to go with her gut sometimes. ( :

In other news, I am in the beginning stages of putting together a new book! (the recipe for the salad will be included for sure.) FUN!!! Now if I could only find a way to do without sleep.

(just kidding...sort of)

Tiny pesticide exposure during pregnancy can have long-term impact on female offspring

2009-11-16T11:18:00.001-05:00

Tiny pesticide exposure during pregnancy
can have long-term impact on female offspring
University of Wisconsin researchers’ study confirms chlorpyrifos levels far below "toxic" threshold can impair learning, change brain functionand alter thyroid levels into adulthood for tested mice.

http://www.rodaleinstitute.org/20091110/porter_chlorpyrifos_tiny_dose_pregnancy_impact_daughters

Excerpts from Rodale Institute story:

A new animal study accentuates the risk of ultra-low levels of the common pesticide chlorpyrifos to cause long-lasting birth defects in female offspring of exposed mothers. The daughters exhibited learning delays, disturbed brain function and altered thyroid levels. Significantly, these symptoms resulted from low toxicity exposure during late gestation—an impact route not even part of current regulatory pesticide testing.

Damage at these doses highlights vulnerability during gestation from toxins even at the parts per billion level.

In a paper published October 29, 2009, by Reproductive Toxicology (1), a peer-reviewed academic journal, a team of researchers from the University of Wisconsin, Department of Zoology, detail their findings from research on pregnant female mice exposed to minute levels of chlorpyrifos late in gestation.

The results are dramatic because of the tiny doses involved, and because of the near ubiquity of chlorpyrifos present in humans. The pesticide is highly regulated because of its known hazards to human health, but is still used widely in food production, ornamental horticulture and treating buildings for insects.

Haviland JA, et al. Long-term sex selective hormonal and behavior alterations in mice exposed to low doses of chlorpyrifos in utero. Reproductive Toxicology (2009), doi:10.1016/j.reprotox.2009.10.008

The Haviland, et al, paper in Reproductive Toxicology will be accessible at
http://www.citeulike.org/article/6050702. (access fee)

Before...

2009-11-11T12:29:00.004-05:00

“...Before you speak, listen.

Before you write, think.

Before you spend, earn.

Before you invest, investigate.

Before you criticize, wait.

Before you pray, forgive.

Before you quit, try.

Before you retire, save.

Before you die, give.”

~ William Arthur Ward

Overcoming “Career Fear”

2009-11-09T10:59:00.006-05:00

Overcoming Fear | Rebecca Carlson

Purely Delicious ® Raw Food and eco-Lifestyle Magazine

Please join me tonight for a free webinar on the subject of bliss tonight : register here.

1. Don’t worry if you don’t have all of the pieces of the puzzle in place. Be confident and open to ways that your needs will be met along your journey. Just start.

2. Gather a circle of 3-4 close friends or family members, but look for these traits:

Do you trust them completely?
Are they kind, positive and truthful? All three are required! (They’ll tell you the spinach is in your teeth but won’t embarrass you)
Don’t include “half-empty” thinkers.
Are they someone you respect and admire?

3. Contact your group and one at a time begin to tell them your dream (only a rough outline) If they shoot you down, they are out! The important thing is to start speaking your dreams, in the act of doing this you are beginning a sequence of events. You will be amazed how this one step starts things in motion.

4. Get at the root of where your fears are coming from.

Are they rational? (There is a bear chasing me)
Or are they irrational? (What if I make a mistake? etc.)

5. Take one little step. It doesn’t have to be anything major. For example if you have been dreaming of going back to school, call and have them send a brochure.

6. Write up an “I’d like to do this before I die” list. Sounds kind of silly but write up a list of 100 or so things to do... from places you’d like to visit, to foods you’d like to try, to people you’d love to meet, etc. Have fun! Then pick one and don’t be surprised when you sign up for that belly dancing class! Fall in love with your life again!!!

7. Journal, blog, or write. It is a great way to say what’s on your mind, get things off your chest, develop ideas and work through emotions. It doesn’t have to be public, do what makes you comfortable. There is power in the written word.

8. When you do decide to act, realize that fear and doubt are NORMAL everyone feels it, not just you. But the people who succeed ignore it and push right through it. Remember you have three options when faced with fear: turn around, stay still, or take a step forward. You don’t climb a mountain in one step, but you have to take a step to climb one.

9. If you are confused about your next step, in a job you dislike or are staying there just because of the money…

Make a list of everything you have ever hated about a job: smelly office, long commute, no window, etc. Then on a separate sheet of paper list everything you loved about any job you have ever had: a respectful boss, great pay, fun co-workers, chance to write, etc... Then put them side-by-side and circle the top five or six from each side of the list.
Now on a fresh piece of paper write in big letters along the top: MY LIST OF DEMANDS!
Now, rank every job you have ever held according to this list (including the current.) It’s amazing, but my list was totally eye opening. When I was my happiest and did my best work, the score was in the 90% range. But when I was miserable at a job it rarely scored above a dismal 50%.
You can use this to judge your current situation, and any new, prospective opportunities.

10. Never give up. I used to play volleyball in a men’s doubles league. And the guys used to try to intimidate me and frustrate me, etc. But I had a secret weapon... a hat. At each timeout I would take off my hat and read what was written along the inside of the rim. It said “NEVER GIVE UP. NEVER GIVE UP. NEVER GIVE UP.” Remind yourself that giving up equals defeat, but worse than losing is never trying. Fear of failure, success, or what others might think about you amounts to wasted emotion, energy and time.

11. If you are in a bad situation, there is hope. “Success is how high you bounce when you hit bottom.” ~ Gen. George Patton

12. Try not to trash talk yourself (or others.) There is an old quote that goes something like this: “Whether you think you can, or can’t, you are right.” If anyone is worth taking a chance on, it is you.

©2009 Rebecca Carlson, Purely Delicious Magazine. May be republished with full credit and a link to http://www.PurelyDelicious.net. You are invited to listen to Rebecca speak on this subject on Keeping It Real Radio with Tanisha Marshall: http://keepitrealradioonline.com. Or on the webinar “BluePrint for Bliss” with host Tali 'Kombucha' Clavijo: https://www1.gotomeeting.com/register/473315489

Blueprint for Bliss

2009-11-06T16:05:00.011-05:00

Are you feeling like it may be time for a life change?

Or, are you just not feeling fulfilled and happy?

Please join me for a free webinar this Monday (Nov 9th) at 6PM PST with host Tali 'Kombucha' Clavijo. This is NOT a sales event.

We’ll chat about my journey of leaving the high-stress world of advertising to venture into the world of entrepreneurship. I’ll share how I was able to overcome fears, doubts and obstacles, and share with you the mistakes I made along the way to finding my way to happiness and a life lived with renewed purpose.

Please pre-register here: https://www1.gotomeeting.com/register/473315489
It’s never too late to follow your dreams. I hope you can make it.

XOXOXOX

New Review - by Debra (Vegan Family Style)

2009-11-01T09:49:00.005-05:00

I always hold my breath when someone asks to review Purely Delicious.

The closest comparison would be a time in elementary school, our family had just moved into a new house so I had to start fresh at a new school. All of those thoughts washing over me “Will they like me?” “Will I make a new friend?” “Am I dressed ok?.”

While I have grown up and out of that particular socially awkward feeling personally, I still feel a bit vulnerable and protective about the area of my work for some reason. So it is always a big sigh of relief when the review finally happens – and it’s positive.

Whew.

I'm curious, does anyone else feel this way about their work?

If you are interested in reading the review, please visit the Vegan Family Style blog written by a vegan mom cooking and caring for a family of eight. Hats off to you Debra, I’m amazed that you can even find the time to blog. You’re my new hero!

I guess my excuses for not posting more regularly just flew out the window!

xoxoxo

Comparing apples to apples... literally.

2009-10-23T14:41:00.010-04:00

You know the old saying about comparing apples to apples, right? Well recently I was asked to do just that. It’s no secret I fantasize about fall for one reason and one reason only... honeycrisp apples. Ok, there’s the crisp weather, college football and such. But for me it’s all about the apple.

A few years ago while out in Seattle, we happen to pick up a few at the market (watch out for flying fish!) And needless to mention we were in love at first bite. Our love affair has continued through the years. So I jumped at the chance for a free box of those little juicy guys. We were expecting them around September 10th, but they didn't arrive until October. (sniff-sniff) But there wasn’t a whole box, just two little apples.

Disappointed but still eager to put our taste buds to the test, we washed and sliced them up. Both of us recognized the honeycrisp like an old familiar friend. “Sweet-tangy-juicy-love.” We tasted the other, “eh” not so good. It was easy-peasy.

So imagine our surprise that the trick was on us - BOTH apples were honeycrisp. They were brilliantly making the point that just because it says honeycrisp... doesn’t mean it tastes like one. PEPIN... we agree.

Keep growing and we’ll keep eating.

Oh, and if you have any more you’d like to send, you know where to find us. (wink)

Want to try the challenge yourself? CLICK HERE.

Just for fun...

2009-10-23T14:20:00.005-04:00

WINK! ( ;

2009 Fall Issue is HERE!

2009-10-16T09:31:00.008-04:00

2009 Fall Purely Delicious Raw Food and Eco-Lifestyle Magazine is in the final stages and should be ready to ship next week. Yipee!!!!

Here’s what’s inside:

RAW 101 / Finding What Works

Fit Tips / Exercise For Busy People

Recipes / Elegant & Easy as Pie

High Speed Blender Review

Finding Balance / The Art Of “No”

Holiday Cheer / Delicious Family Favorites

Green Mustache Club / Supergivers - Join the 29 Day Giving Challenge

In My Own Words / Battling Cancer by Anna Tipps

Dude Food / Raw Tailgate Party

EcoChic / It’s A Wrap, Gift Ideas

Make + Give Raw Treats

Organic + Biodynamic Wines

Raw Teacher + Restaurant Guide

RECIPES:

Omid Jaffari:

Cinnamon Pistachio Apple Tartlets,

Creamy “Tortilla Soup” with Cornbread

Poached Pears

Butternut Fettucini with Hazelnut-Basil Pesto,

Creamy Mushroom and Spinach Pot Pies

Rebecca Carlson:

Sweet + Tart Smoothie

Matthew Kenney:

Rosemary-Garlic Mashed Potatoes

Karyn Calabrese

Mushroom Gravy

Stuffing

Brian James Lucas aka BeLive:

TuRAWkey Loaf

Angela Elliott:

Candied Yams with Whip Topping

Completely Divine Pecan Pie

Holiday Nog

Nwenna Kai:

Festive Kale Salad

Lisa Robertson Erwin

Pumpkin Cheesecake with Candied Pecans and Carmel Sauce

Anna Tipps:

Pineapple & Carrots Crackers

John Schott:

Life Burgers, Burger Buns,

John’s Famous Ketchup + Mustard

Nacho Cheese “Lite,”

Sun Dried Tomato Pizza Bread

Marinara / Pizza Sauce,

UnMotza Mac Cheese

Julie Kalivretenos:

Cremé-Filled Rosemary Pignoli Wafer Cookies,

Snowy Almond Fudge

Radio Interview / Women Entrepreneurs-The Secrets of Success (Deborah Bailey)

2009-09-15T14:29:00.014-04:00

A Quick Reminder...
Please listen to my radio interview on Women Entrepreneurs-The Secrets of Success, WED 9/16, 12pm EST:http://tinyurl.com/6dwaf3

On Wednesday, September 16th at 12pm EST

I will be appearing on Women Entrepreneurs: The Secrets of Success Radio with host Deborah Bailey. Deb has invited me to be a part of this amazing show to discuss my journey of becoming an entrepreneur. I'll discuss my challenges and successes and provide advice to other women entrepreneurs looking to make the leap into business ownership. CLICK HERE TO LISTEN.

If you can't listen live – Don't worry! The show will be available for download afterward.

Thanks in advance for your support!

Rebecca

PurelyDelicious.net

And Now For Something Completely Different!

2009-08-31T15:30:00.009-04:00

AND NOW FOR SOMETHING COMPLETELY DIFFERENT!

Ok. Ok. I KNOW what you are going to say, “we just began a 365-day raw challenge.” But, there has been a slight change in plans. I was watching a video yesterday someone preparing easy (NOT GOURMET) raw foods. Basically just juicing and blending whole foods. Then they went on and on about how they were cheating in this one recipe and “treating himself” by adding some dried dill!?!?

Wait...WHAT???

They are kidding right? It proceeded to go on and on (and on) about how much cleaner and better they feel eating this way as opposed to dare I say a "SAD" version of raw. I already feel pretty darn spectacular, almost giddy. I'm not sure how I would do feeling “THAT” much better?

Well, hmph.

So I have decided to see if they are completely full of hooey, or if they have a point. It’s not that I eat a lot of bad stuff, but I do enjoy dried herbs, dried fruits, maple syrup, etc.

Sooooo, the next 30 days will be interesting...whole foods, fresh herbs, etc. None of the so-called "cheats" I will be hopefully writing an article about my experience. So stay tuned...

EcoDiva Has Gone Raw....And You Can Too {Giveaway}

2009-08-30T16:36:00.005-04:00

The amazing EcoDiva, Elena Lipson has just published a nifty new interview with yours truly on her blog, please check it out if you have a chance. Here's the link to the interview.As well as your chance to win a free subscription. Here's the link to enter!GOOD LUCK!!

XOXOXO, Rebecca

Win a FREE 1-year subscription to Purely Delicious

2009-08-24T21:55:00.011-04:00

Hello lovely peeps!

Just a quickie tonight. I just wanted to let you know that I was recently interviewed by the lovely and talented Nwenna Kai. She posted the interview tonight. Please read her blog for your chance to win a FREE 1-year subscription. (see link)

I hope you enjoy! Please leave a comment for her and show some love! <3

Here is a link to the interview: http://theguidetorawfoods.blogspot.com

Oh, and big news! Purely Delicious magazine will soon be available at select Whole Foods Markets!

Sarma Style - Living Raw Food

2009-07-25T15:26:00.010-04:00

Sarma Melngailis

It is always a treat to encounter someone who is as comfortable in their talent as they are in their own skin. I had the pleasure to interview Sarma Melngailis recently about her new book, Living Raw Food (Harper Collins, 2009), and about life as co-founder of Pure Food and Wine restaurant and CEO of Oneluckyduck.com. I found her confidence, intelligence and bubbly personality to be enchanting. Whether she is updating on Twitter or greeting guests at her New York restaurant, she has a friendly and approachable style that endears her to her staff and her growing list of fans. Sarma is a prime example of what is right with the raw food movement and the new conscious way of doing business. Sarma has generously provided a sampling of recipes just for you, our Purely Delicious readers.

I N T E R V I E W :

What inspired you to write Living Raw Food?

Sarma: People seemed to really love Raw Food /Real World and so it just made sense to write another book with more recipes from the restaurant. Of course by now I could fill two more books, but it takes a lot of time to put a book like this together. In Living Raw Food I really wanted to write more about the restaurant (Pure Food and Wine) and the kind of energy we have here among the staff. And while Raw Food /Real World was all about what it’s like getting started with raw food, this book is more about what it’s like after a few years (five years, in my case) living this lifestyle. I wanted to address some of the questions that I have been asked most frequently, mostly related to personal relationships with food.

What do you like most about running a restaurant? Least?

Sarma: I’m lucky now that most of the day to day running of the restaurant is taken care of by very capable and dedicated mangers. Everyone pitches in with everything and works together really nicely so it’s a really nice environment to be in. I love that a restaurant is all about hospitality and making people happy. It’s like having a big dinner party every night. The social part of it is really nice. I also love how surprised some people are by our food (in a good way, of course) and it’s nice to have opened people’s eyes to seeing that natural healthy plant based raw food can be incredibly flavorful, exciting, filling, and delicious. I love it when traditional restaurant chefs come in for dinner to see what we’re all about. And it’s nice as the nights wind down when the staff come by the bar after they’ve clocked out to hang out for a while.

What I like least about running a restaurant is perhaps the flipside of what I like best. Having a dinner party seven nights a week can be exhausting! (Even though I’m not the one doing any heavy lifting anymore). And there is always so much that can go wrong. Christmas Eve and Christmas Day are the only two days a year we’re closed so those are especially relaxing days for me. Even if I’m out of town or just staying home, I’m always thinking about what might be going on at the restaurant while it’s open.

Do you still act as a chef at your restaurant? Do you bring in new ideas for dishes?

Sarma: I don’t act as chef anymore. I haven’t for a while. With such talented people in the kitchen I don’t need to! And I’ve been spending so much of my time developing oneluckyduck.com and the overall business. But I still think about food and dishes a lot, and I love reading food magazines and cookbooks. Neal and Jana, in charge of the kitchen and pastry, respectively, along with the sous chefs, come up with the most brilliant dishes. It’s really exciting and fun to come in and try new things. If the restaurant were bigger we could have a much bigger menu!

What’s next for you and for PF+W, Any plans for additional restaurants?

Sarma: I started the online store oneluckyduck.com after Pure Food and Wine, but since then have developed One Lucky Duck as the parent company and overall brand for the more accessible side of the business (including our juice bar and snack line). Expanding that now is my priority. We recently relaunched our website with a new structure and a lot more content and we’re going to continue developing that further. And yes, I’m thinking of a couple more locations for Pure Food and Wine, but I’d like to make sure they’re the right place and the right time with the right partners!

Do you see raw as a trend that has the potential to turn into something bigger? What will it take to get there?

Sarma: I don’t see raw as a trend, it’s more of a movement. I think it’s a shift that needs to happen given the overall decline in people’s health that’s been going on and the health of the planet. I think once people incorporate more raw into their diet and experience how much better they feel, they’re not so likely to go back in the other direction. It’s exciting how many more people are interested these days in eating more naturally in general, and how much more is available. I’d really like to help make raw more mainstream and also more appealing to kids and younger people through the one lucky duck brand.

What’s your ideal raw meal to eat al fresco in the summer?

Sarma: Right now we have a special on the menu: heirloom tomato, watermelon, and avocado salad with micro greens and pistachio oil. I love pistachio oil, it’s one of my favorite things. I’d also love to eat a bowl full of parsley with lemon, pistachio oil and coarse Himalayan salt. And of course, we have great summertime cocktails, like cantaloupe juice, lemon, and cilantro with sake. I also LOVE the stuffed squash blossoms that we have on the menu only in the summertime. But really, I’d be happy to sit in the sun with just a big bowl of watermelon.

What’s currently on your iPod and bookshelf?

Sarma: Right now I’m reading Spent by Dr. Frank Lipman, and Clean by Dr. Alejandro Junger. And I’m rereading Artie Lange’s book Too Fat to Fish, cause I love him. And I also am working my way through my stack of all of Seth Godin’s books. And there’s more. I always have about ten books lying around that I’m reading at the same time. I don’t have too much time to read so it takes me a while to get through anything! My iPod is such a mix of stuff. I haven’t downloaded anything new in a while, it takes time to play around with that stuff and making playlists. I wish someone could do it for me. We play really random music at the restaurant, usually from my iPod.

What don’t we know about you that would surprise us?

Sarma: I’m pretty open about everything, in my blog, facebook and twitter. However, there is quite a bit that I’ll save and maybe write about later on. I think people sometimes don’t realize how much it takes to build, maintain, and grow a business, and they think I live a fabulous life with a plush office, multiple assistants, a closet full of designer clothes, and take posh vacations. I think with most big brands and companies, there’s a story of how it all started and it’s usually not that glamorous.

What’s your personal kryptonite?

Sarma: My food kryptonite? Maybe the popcorn my boyfriend likes to make, using macadamia oil. It makes the whole apartment smell so good. Also maybe cold beer on a hot summer day. I’ve always loved the taste of beer. And about once a year I go to the one restaurant in New York where people probably would least expect me to go. My retail kryptonite is sneakers and summer dresses.

Who is your hero and why?

Sarma: Right now it’s Richard Branson. I love the way he built his business and his spirit. I admire his focus on quality and creating value and making people happy, and keeping it fun. He also gives me the courage to be unconventional and to be stubborn when I really believe in something. And he’s clearly been very successful. He also uses his influence now to do a lot of good things for the world and I’d love to be able to do that some day. I’d love to start a charity that somehow brings fresher foods into hospitals, and schools, and prisons. All prisons should have big gardens and the prisoners could all take care of the gardens and grow their own food.

What is a day in the life of Sarma like? Please walk us thru a typical day.

Sarma: I don’t have too many typical days! Some days I’m running all over the place, some days I’m in the restaurant all day or all evening, and some days I end up at my desk at home all day, never getting out of my pajamas. I live just across the street from the restaurant, and our One Lucky Duck offices are a block away, but there’s no room for me there anymore, so my desk is at home, in the one room that is not my bedroom. It’s easy to wake up, get online right away, and then get wrapped up in work. I’m one of those people who sleeps with my blackberry on the nightstand. As much as I know I shouldn’t. But having a business is a bit like having small children. When you’re not with them you want to make sure you’re easy to reach in case anything goes wrong.

I don’t do it very often, but my favorite way to start a day (a nice day) is to go walk across town with my iPod out to a pier that comes out over the Hudson and sit on one of the benches for a while. I don’t get out of town very often so that feels like a trip to the beach for me. Of course, I have my blackberry, so I can reply to emails and take calls just as if I was at my desk. Right now I’m sitting at the inside bar at the restaurant on my little laptop typing out this interview, hanging out with Joey the bartender, and running outside to the garden now and then to see what’s going on out there.

Earlier today I did a radio interview, then had a meeting where we tasted new (and hopefully improved) versions of some of our One Lucky Duck packaged snacks. Then I had a meeting with my CFO. Then I ran to get my hair blown dry while I worked on emails. Then I ran home to change. Then I ran back to the restaurant to say hello to some guests. Now I’m going to order some food to go for my boyfriend and get a green juice to bring home. I am really lucky that I get to be around such yummy amazing food all day, and work with such great people.

What’s the funniest thing that’s happened in the kitchen?

Sarma: The only thing I can think of is a home kitchen story. It comes right out of my new book (Living Raw Food) where I’m discussing the hazards of using a mandoline slicer if you’re over-confident and also drinking wine, like I was.

“With a mandoline, shredding and shaving takes only seconds. Just don’t shred your finger off! I did this once—sliced off the tip of my middle finger. Who uses the plastic safety guard? Oh yeah, it comes with a safety guard. I recommend using it. I should take my own advice. For the record, I was talking to, and looking at, a really cute boy while shaving fennel at home. These kinds of things are embarrassing when you’re supposed to be experienced in the kitchen. As soon as I saw this small piece of my body sitting on the cutting board, I panicked and threw it in the garbage, quickly wrapped a dishtowel around my finger, and finished making our salad as if nothing at all unusual had happened. Then we sat down to eat and, of course, all the blood soaking through the towel gave me away. Anyway, the boy bandaged up my finger for me, and being the super-human, raw-food person that I am, it grew back and healed in no time.”

One last question... What’s the secret to your success?

Sarma: It’s a secret!

-----------------------------------------------------------------------------

We hope you enjoyed this interview with Sarma. For a sampling of recipes from her new book Living Raw Food, please see the summer 09 issue of Purely Delicious Magazine.

Kris Jenner reading Purely Delicious at Celebrity Catwalk Event

2009-06-20T13:05:00.008-04:00

How fun is this?!?

This is an actual photo that was sent to me from the recent 2009 Celebrity Catwalk charity event.

The photo is of Kris Jenner (wife of Bruce Jenner and mom/agent of Kim Kardashian) holding a copy of Purely Delicious Magazine.

We are always looking for inventive ways to reach new audiences with the message of raw. Ha-ha mission accomplished. WOOT! Celebrity Catwalk is an annual charity event which raises funds and awareness for National Animal Rescue. I hope you enjoy a fantastic weekend! XOXO

Oasis in the desert (or do I mean dessert?)

2009-05-19T16:04:00.006-04:00

Do you see these?

Quite possibly they are my new most favorite food on the planet. Sadly, I don't even know what they are called. So “dreamy coconutty chocolate thing-a-majiggies”... you have my seal of approval!

Tiffany from Oasis Chocolates wanted to thank me for introducing her to a friend who is going to be helping her with some design work. And she was kind enough to send me an entire box of raw chocolates. BOOYA!

PS. Want to score some of your own yums?

Save 10% on Truffles - Shhh, here is the code: “Purely Delicious”

Enjoy! ( :

Introducing Omid Jaffari

2009-05-08T11:47:00.017-04:00

Are you familiar with the name?

If not, don't worry... you will be. He is soon to be a household name in the raw food world. We are so pleased that he will be featured as one of our contributors in the summer issue of Purely Delicious.

Omid began his culinary training at an early age by working alongside talented chefs in New Zealand, who helped guide and influence his style. But it’s the combination of extensive world travels and an ever curious yet sophisticated palette that has our attention.

We are pleased to offer you a sneak peak at some of his amazing raw creations. Enjoy.

When in Melville
Rich, refreshing and artistically presented Mediterranean dish prepared with nuts, raisins, fruits and vegetables. It takes some time to prepare this, but it certainly is worth the wait. Serves 2

Ingredients
1 red sweet pepper, thickly sliced and marinated in olive oil and sea salt for 30 minutes
6 stalks fennel
1 orange, segmented
½ cup raisins
¼ cup walnuts
¼ cup cashews
A pinch of sea salt

Surroundings
1 orange, segmented
6 green beans, marinated in olive oil, lemon juice, thyme and pink sea salt
Freshly crushed black pepper

Dressing
½ cup fresh orange juice

Garnish
1 cup daikon or any other radish, julienned
A few sprigs of fennel

Directions
Process the raisins, walnuts and cashew nuts in a food processor coarsely. They should be chunky and not smooth, cover and refrigerate for 30 minutes. Next, take two 9 mm rings and set them on individual small plates. Place some nut mixture in the mold and gently press, followed by a single layer of marinated red peppers, orange segments and fennels around the walls of the mold, place some more nut mixture in the center. Repeat this process until the ring is completely filled. Place the rings along with the small plates in the refrigerator for about 10 minutes while working on the surroundings. Cut the marinated green beans into two pieces each. Place the julienned daikons in cold water and refrigerate for about 20 minutes.

Plating
Take two lovely flat white serving plates, and place the orange segments and beans on the plate as seen in the images. Sprinkle some freshly crushed black pepper and thyme on the oranges. Now, carefully unmold the nut and vegetables stacks on to the serving plates in the middle (Place the rings on plates and with the back of the spoon, gently push the stacked nut and vegetables down while pulling the rings upward). Drizzle fresh orange juice on top, sprinkle the julienned daikon and fresh fennel and serve immediately.

Omid currently resides in Japan with his lovely wife and partner Gabrielle. For more information please visit his website triedtastedserved.com. The Raw Epicurean also recently published a lovely interview, please click here to view.

Hurricane Force Month

2009-04-29T13:10:00.006-04:00

This last month has been a flutter.

No actually more than a flutter... a whirlwind.

Ok, it’s been a hurricane. Ha-ha.

We’ve been dealing with getting the spring issue out the door, illness, pets going to the emergency room, multiple flat tires, layoffs, etc. You name it. But for some reason it is all calm in our household. It is almost as if there is complete peace within the chaos along with an undeniable sense that things are getting better.

So I guess the old saying is true “in like a lion and out like a lamb.”

Yesterday proved that feeling. I received an amazing email which represents not just a big opportunity but a MASSIVELY HUGE opportunity. Mind boggling. I will let you know just as soon as we know more. But it has the potential to really spread the word about raw to a very diverse, large captive audience.

As most of you know I have been brainstorming about ways that we can reach people in a more significant way with the message of raw. While yes, I feel that Purely Delicious is doing it’s fair share, I just yearn to reach out to those who haven ever heard of raw and would never consider a vegetarian or vegan lifestyle as an option. That was me. That is my family for the most part. Wouldn't it be great to see the disease and obesity rates plummet for once? It has very little to do with Purely Delicious at all but rather a sense of gratitude for what I have been given and a motivation to see a change take place in the world.

That being said, something is happening, doors are being flung open, opportunities that I couldn’t even fathom are presenting themselves. There is a thirst for this much needed information, it's happening.

And I am so pleased to be a small (very small) part of it.

Something Special is Happening.

2009-04-25T12:13:00.005-04:00

Hi Everyone,
Two really neat things are happening and I am blessed to be a part of both of them.

FIRST:
TODAY (4/25/09)
Myself and 50+ others are giving away a TON of cool stuff in support of Reversing Diabetes Action Day
and the film "Simply Raw: Reversing Diabetes in 30 Days."

This film is a must see for diabetics. If you haven't yet seen this film it is worth a watch!
Click here for more details! (the link will be active even after today)

SECOND:
We are finished with the spring 2009 issue and it is on the way to the mail house. YAY! In this issue we have an article about Diet & Diabetes with Dr Gabriel Cousens.

As many of you know my father is diabetic. So this topic is near and dear to me. It is estimated that 57 million people in the US are pre-diabetic and 25% don't even know it.

If you are interested in subscribing. Here's the link: http://PurelyDelicious.net.

............................................................................................................................
Thank to all of you. Diabetes is becoming an epidemic, it's nice to be able to do something positive to reverse the trend.

All the best!
Rebecca

Who loves Purely Delicious? Angelina, Paris & Victoria, oh my!

2009-04-16T13:26:00.013-04:00

Ok, now we are really getting big. LOL

Actually I just found a funny website where you can take any photo and have it placed on a variety of backgrounds. Cute, huh?

Here's a few more fun photos:

PETA - Cloris Leachman, great campaign!

2009-04-07T16:54:00.002-04:00

Feel Good Style

2009-04-07T14:12:00.004-04:00

I was so pleased to hear that the non-raw blog “Feelgood Style” was reviewing Purely Delicious.

What a lovely post! CLICK HERE to read the entire article. But I was thrilled to see a few things... the first is this “I am glad a magazine like Purely Delicious has come out and showcases the wonderful options that eating raw has to offer without being preachy and overzealous about it.” BOOYA! That hits the nail on the head.

And this... “My favorite parts of Purely Delicious were the recipes. Let me tell you raw has never sounded so easy or delicious. Rosemary Olive Bread, Pomegranate and Cream Cupcakes, Vanilla Butter, and Black Cherry Sorbet. OMG! These foods look and sound so yummy! I might have to take a walk on the raw side.” AND DOUBLE BOOYA! That’s what it is all about.

Woo-hoo! Editors’ Choice

2009-03-25T20:35:00.005-04:00

Woo-hoo!

We were just added as an

Editors’ Pick on the

“My Gourmet Connection”

website!

Here’s what they had to say:

Purely Delicious Magazine is a beautifully put together publication for those who are health and diet conscious, eco-friendly and vegetarian.

I had the opportunity to enjoy the magazine’s Winter 2009 issue and was truly impressed by not only the plentiful content but also by the lovely, uncluttered layout. I don’t know about you, but I miss the days of food and wine magazines being something other than page after page of unrelated advertisements.

I felt there was a nice balance between recipes, articles about raw food and informative pieces on diet and fitness. Naturally, I would have liked to see a few more recipes, but overall I enjoyed the different content. There was even a page dedicated to a Raw Restaurant Guide.

As the publishers say, “you don’t have to be raw to love Purely Delicious.”

$25 for 1-year subscription (4 issues) from Purely Delicious.

Win a free gift basket! Plus my new interview on Raw Epicurean.

2009-03-22T17:00:00.010-04:00

Visit the RawEpicurean blog to read my interview and to enter to win a raw goodie basket from 123RAW.COM. Be sure to leave a comment letting us know your favorite season of the year.

Goodie basket includes:

- 1year subscription to Purely Delicious Magazine

- 1 Raw Agave

- 1 Goi Berry

- 1 Jar UliMana Chocolate Truffles

- 1 Tangerine Pear - Jimmy Soy Candle

- 1 White sage wildcrafted incense

- 1 Organic cotton embroidered tote bag

- 1 RAW bumper sticker

GOOD LUCK!!!

Ingrid is such a lovely lady and I think you will enjoy her interviews with Matthew Kenney, Robin Moyer and Kelly Ayers, Dhrumil Purohit and more. She also posts a wide array of delicious raw recipes.

Spring 09 Preview Video

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My Recent Radio Interview - Finding the courage to follow your dreams on Keeping It Real Radio.

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I was recently interviewed by Tanisha Marshall of Keeping it Real Radio about how I discovered raw, eliminated my symptoms of MS and followed my passion. The interview is all about recognizing unhealthy fear and taking steps to overcome it.

Overcoming Fear.

by Rebecca Carlson

Purely Delicious® Raw Lifestyle Magazine

1. Don't worry if you don’t have all of the pieces of the puzzle in place.

Be confident and open to ways that your needs will be met along your journey. Just start.

2. Gather a circle of 3-4 close friends or family members, but look for these traits:

- Do you trust them completely?

- Are they kind, positive and truthful? (they’ll tell you the spinach is in your teeth but won’t embarrass you about it)

- Don’t include “half-empty” thinkers.

- Are they someone you respect and admire?

3. Contact your group one at a time and begin to tell them your dream. (only a rough outline)

If they shoot you down, they are out! The important thing is to start speaking your dreams... in the act of doing this you are beginning a sequence of events. You will be amazed how this one step starts things in motion.

4. Get at the root of where your fears are coming from.

Are they rational? (There is a bear chasing me).

Or are they irrational? (What if I make a mistake? What if people don’t like what I have to offer? etc.)

5. Take one little step.

It doesn’t have to be anything major. For example if you have been dreaming of going back to school, call and have them send you a brochure.

6. Write up an “I’d like to do this before I die” list.

Sounds kind of silly but write up a list of 100 or so things to do...from places you’d like to visit, to foods you’d like to try, to people you’d love to meet, etc. Have fun! Then pick one and don’t be surprised when you sign up for that belly dancing class! Fall in love with your life again.

7. Journal, blog or write.

It’s a great way to say what’s on your mind, get things off your chest, develop ideas and work through emotions. It doesn’t have to be public - do what makes you feel comfortable. There is power in the written word.

8. When you do decide to act, realize that fear and doubt are NORMAL... everyone feels it, not just you.

But the people who succeed ignore it and push right through it. Remember you have three options when faced with fear: turn around, stand still, or take a step forward. You don’t climb a mountain in one step, but you have to take a step to climb one.

9. If you are confused about your next step, are in a job you dislike or are staying there only for the paycheck...

Make a list of everything you have ever hated about a job: smelly office, long commute, no window, etc. Then on a separate sheet of paper list everything you have ever loved about any job: a respectful boss, great pay, fun co-workers, chance to write, etc. Then put them side-by-side and circle the top five from each list. Now on a fresh piece of paper write in big letters along the top: MY LIST OF DEMANDS! Now rank every job you have ever held based on this list awarding or subtracting 10 points for negative and positive answers. When I was at my happiest and did my best work the score was in the 90% range. But when I was miserable at a job it rarely scored above a dismal 50%. You can use this list technique to judge your current situation and any new prospective opportunities.

10. Never give up.

I used to play beach volleyball in a men’s doubles league. The guys used to try to intimidate and frustrate me... but I had a secret weapon... a hat. At each timeout I would take off the visor and read what was written along the inside of the hat, it said “NEVER GIVE UP. NEVER GIVE UP. NEVER GIVE UP” Remind yourself that giving up equals defeat but worse than losing is never trying. Fear of failure, success or what others might think about you amounts to wasted emotion, energy and time.

11. If you are in a bad situation, there is hope.

12. Try not to trash talk (yourself or others).

There is an old quote that says “Whether you think you can or can’t you are right.” If anyone is worth taking a chance on, it’s you.