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Thrive Class 1


Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorus, zinc, and vitamins A, C, E, and K.  They are crammed with fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals.

Some of the benefits from eating dark leafy greens are:

  • blood purification
  • cancer prevention
  • improved circulation
  • strengthened immune system
  • promotion of healthy intestinal flora
  • promotion of subtle, light, and flexible energy
  • lifted spirit and elimination of depression
  • improved liver, gall bladder, and kidney function
  • cleared congestion, especially in the lungs by reducing mucus
  • keeps skin fresh; clears blemishes


Night one of the amazing Christine Lucas’s “Thrive Eating Live” class.  We went over how truly glorious greens are, and how to add as many of them into our diet as deliciously and healthily as possible!  That pic is what we had for dinner that night!

“Egg” Salad By Aimee Perrin

  • 1 head cauliflower
  • 2 stalks celery
  • 3 green onions or 1/2 leek
  • 2 Real Pickels (in the refrigerated section of your Health Food store)


  • 1 cup cashews, soaked
  • 2 Tbl. lemon juice
  • 1/4 to 1/3 cup filtered or spring water
  • 1 1/2 Celtic or Himalayan salt
  • 1 tsp. dry mustard
  • 1 tsp. turmeric
  1. process cauliflower in food processor
  2. chop celery, green onion, and pickles
  3. cream mayo in blender until creamy
  4. adjust water
  5. stir mayo into vegetables
  6. sprinkle with paprika
  7. wrap in romaine leaves
Mediterranean Kale (right salad in pic)
Equipment: cutting board, chef’s knife, 8-inch measuring spoons, medium mixing bowl, citrus juicer or reamer serrated knife, 5-inch tongs
Yield: 1 serving
  • 4 kale leaves, stems removed >save for me juice pleasee!
  • 1 1/2 tsp extra-virgin olive oil
  • 1 1/2 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1/4 red bell pepper, diced
  • 1 Tbs raw pine nuts
  • 1 Tbs sliced black olives
  • dash black pepper (optional)
Stack 2 of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strops.  Repeat with the remaining 2 leaves.  Chop the kale strips crosswise a few times, so they aren’t too long.  Place in a mixing bowl along with the olive oil, lemon juice, and salt.  Toss well with your hands, working the dressing into the greens.  Add the red bell pepper, pine nuts, and olives and toss gently.  Marinate for 10 minutes at room temperature before serving. (unnecessary in my opinion, haha #impatientprobs)  Season to taste with black pepper, if desired.  Store in a sealed container in the refridgerator.  Mediterranean Kale will keep for 3 days.  Bring to room temperature before serving. (#impatientprobs)
Kale Salad (top salad in pic) pg. 61 “Recipes For Living- Raw Food” By, Kendell Reichhart and Brian Hetrich
  • 1 bunch kale de-stemmed >nom nom stems in my juice again YUS.
  • 1 avocado
  • 1 tsp himalayan salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil

Deeply massage all ingredients by hand with love ❤ !

Where do you get your calcium!?

@Raw_Chantel Cow’s milk is so unnecessary!  How weird is it that we drink the milk of another species!? EW! I believe everyone is lactose intolerant,  we are only meant to drink mothers milk when we are babies! It takes so much energy and sad life for the cow! Try almond,  hemp, rice, or any non dairy milk! Much tastier, greener, and I guarantee your body will thank you!

“Dietary intake of calcium is necessary for healthy bones. teeth, blood, and heart.  Many people believe that the best dietary source of calcium is from cow’s milk.  but, is this really true?  The fact is , you can get all the calcium you need from plant-based foods as all fruits, nuts, seeds, sprouts, dark leafy greens and vegetables contain calcium.  According to the Institute of Medicine (IOM), the daily calcium requirement for men is at least 1000mg and 1200mg for women.  Here are a few vegan sources of calcium:

  • Collard Greens– 1 cup = 357 mg
  • Sesame Seeds– 1/4 cup = 300 mg
  • Turnip Greens– 1 cup = 249 mg
  • Kale– 1 cup = 179 mg
  • Okra– 1 cup = 172 mg
  • Bok Choy– 1 cup = 158 mg
  • Mustard Greens– 1 cup = 152 mg
  • Tahini– 2 Tbs = 128 mg
  • Broccoli–1 cup = 94 mg
  • Almond Milk– 1 cup = 90 mg
  • Almonds– 1/4 cup = 89 mg
  • Almond Butter– 2 Tbs = 86 mg

Humans cannot use the calcium in milk.  Since there is no usable calcium, the brain signals the bone matrix to release calcium into the blood. “The net result is a loss of calcium from the bone matrix.” –The Importance of Organic Calcium vs. Inorganic Calcium: The Woman’s Body’s Ability to recognize and Utilize Calcium.  By, Mark J. Occhipinti, M.S., Ph.D., NDc. “

pg 59: Reichhart / Holistic Health Counselor and Nutritional Consultant, Kendell, and Brian Hetrich/ Certified Nutritional Counselor. Natural Vibrant Health Raw Food. N.p.: n.p., n.d. Print.

Pictures from a great site!

Thrive Eating Live Class 2

At the second “Thrive Eating Live” class, we discussed sprouts, and how to sprout and the benefits of sprouts and how they have SO much protein and enzymes and vitamins and minerals readily available for the body’s cells to use right away!!! I could go on for days about sprouts, but the previous class we discussed “Greens Glorious Greens”.  So the participants were asked to try to bring a salad to share to class number 2!

Raw Kale Salad

Made by the vibrant Holly?!  I hope it was Holly, haha I’m sorry I honestly forget who brought what!  But anywho, here’s the recipe!  Thanks Holly! (I hope :/ haha!) Delicious! (center of pic!)^

  • 1 bunch kale (remove thick stems) >>Save for juicing!! 😛
  • 2 Tbs lemon juice
  • 2 Tbs coconut aminos, braggs, or soy sauce
  • 1 Tbs maple syrup
  • 1 tsp sesame oil
  • 1 scallion finely chopped
  • 2-3 cloves of garlic, minced
  • 1 tsp sea salt
  • 2 tsp ginger, grated,
  • 1 avocado, diced
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 red onion
  • 1/2 red cherry tomatos
  • sesame seeds to garnish
  1. Wash and dry kale leaves
  2. finely cut leaves and place into a large bowl
  3. in another smaller bowl, combine lemon juice, coconut aminos, maple syrup, sesame oil, scallion, garlic, sea salt, and ginger
  4. add mixture into kale leaves and massage until wilted
  5. add 1/2 of the avocado and massage for a creamy sauce
  6. then add the rest of the ingredients, garnish with sesame seeds, and serve! ❤

Mango Mousse with Lime Cream

Serves 10-12

Equipment: High Speed Blender

Mango Mousse

  • 2 1/4 pounds (about 4 cups) mango puree >> took me like 4 organic mangos (You might find thai mangos, which are usually dark yellow and flatter than the mangos we are used to seeing.  These have an even more intense, tropical, and exotic flavor than more common mangos)>> I used common
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 ounce (about 1 1/4 cups) Irish Moss, soaked in hot water for 10 minutes, drained
  • 1 generous cup young coconut meat
  • 1 1/4 cups coconut nectar >> I couldn’t find any so I used raw agave..
  • 3/4 cup coconut butter/oil, warmed to liquify>>TIP: try and leave in dehydrator over night or something because I waited till last minute and was impatient and ended up pouring it in not completely liquid and there were sporadic little tiny chunks of coconut butter :/
  1. Blend 3 large or 4 small very ripe mangos with 1 tablespoon of freshly squeezed lime juice
  2. In a high speed blender, add the mango puree, Irish Moss, coconut nectar, and coconut meat and blend until completely smooth.  Strain the mixture through a fin chinois or strainer lined with cheesecloth to remove any sediment from the irish moss.>> I didn’t strain, I just rinsed the irish moss plenty, but my blender wasn’t big enough to hold all of this so it was super annoying, I did like 1/3 of the recipe at a time, hope you have a better blender than me!
  3. With the blender running, slowly pour in the coconut butter/oil and blend until emulsified.>> Put coconut butter in dehydrator OR if you don’t have a dehydrator, but the jar in hot water
  4. Divide the mousse among 10 to 12 clear glass dishes and refrigerate to set, 3 hours or more.
Lime Cream
  • 1 1/3 cups young coconut meat
  • 1/2 cup plus 1 tablespoon freshly squeezed lime juice
  • 3/4 cup plus 2 tablespoons filtered water
  • 1/4 cup young coconut nectar >>Again, I used raw agave
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt
  • 6 tablespoons coconut butter/oil, warmed to liquify
  1. Blend all ingredients except the coconut butter/oil in a high speed blender until smooth
  2. With the blender running, slowly pour in the coconut butter/oil and blend until emulsified
  3. Top each dish of chilled mousse with the lime cream and return to the refrigerator to chill and set
  4. Enjoy in good health!!
Christine served these for dessert at her “Girls Night Out Raw Living Thai Dinner”  It was RAWESOMEE.  I haven’t got a chance to make the amazing pad thai, but this dessert was an absolute hit at my Papa’s father’s day luncheon yesterday!  Perfect on a summer day!

Irish Moss

“Chondrus crispus, known under the common name Irish moss, or carrageen moss (Irish carraigín, “little rock”), is a species of red algae which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. In its fresh condition the protist is soft and cartilaginous, varying in color from a greenish-yellow, through red, to a dark purple or purplish-brown. The principal constituent of Irish moss is a mucilaginous body, made of the polysaccharide carrageenan of which it contains about 55%. The protist also consists of nearly 10% protein and about 15% mineral matter, and is rich in iodine and sulfur. When softened in water it has a Sea-like odour, and because of the abundant cell wall polysaccharides it will form a jelly when boiled, containing from 20 to 100 times its weight of water.”

“Chondrus Crispus.” Wikipedia. Wikimedia Foundation, 06 Dec. 2012. Web. 18 June 2012. <http://en.wikipedia.org/wiki/Chondrus_crispus&gt;.

Irish Moss is commonly used in living dessert recipes, like the OG’s amazingggg tiramisu, like every deadly delicious recipe in “Sweet Gratitude” , by Matthew Rogers and Tiziana Alipo Tamborra, and of course in the recipe Christine Lucas of Complete Mind and Body gave me for the refreshing and decadent Mango Mousse with Lime Creme!  The moss gives pies a rich texture ❤ its amazingly nutritious, you’d think its 2 sticks of butter the way it adds depth to the recipes its in, sea veggies are magical.  Make friends with them. ❤

Cutting Calories When Eating Mexican Fare

Taco Bell promises a “high quality” Cantina Bell menu that it’s introducing next month featuring “8 new ingredients,” including whole black beans, white-meat chicken, and corn salsa.

I asked Nutrition and You blogger Joan Salge Blake, a registered dietician at Boston University, for tips on reducing calorie counts whether you’re ordering at Taco Bell, Chipotle, or your neighborhood Mexican restaurant. She recommended skipping the fattening dressings and toppings such as guacamole, sour cream, shredded cheese, and vinaigrette. “I use salsa as a dressing,” said Blake. “It’s very low in calories and fat and one-half cup is considered a serving of vegetables.” The only worry is the sodium content for those who are salt sensitive, so you may need to ask.

To get an idea of how many calories you can save by skipping toppings, check out Chipotle’s nutrition calculator on the website chipotle.com. Salads range from 505 calories to 875 calories, depending on what toppings you choose, and a flour tortilla alone will set you back 290 calories.

Bottom line: You can actually get a fairly nutritious and moderate-calorie meal at a Mexican fast-food chain if you’re really careful about what you order.

“Health & Wellness.” BostonGlobe.com. N.p., n.d. Web. 18 June 2012. <http://bostonglobe.com/lifestyle/health-wellness/2012/06/17/finding-lighter-side-mexican-food/cMfl0FAu9q6BQYh0wj0g7N/story.html>.

Grow Your Own

Grow Your Own Wheatgrass!

All ya gotta do is buy some Hard Wheat Berries (as opposed to soft wheat berries which are used for making breads and stuff), saturate them in water (soak them) for about 8 hours, as you can see by this picture, left is soaked and sprouted and right is what you buy at the store

Sprinkle your sprouted berries on some soil.  Preferably not the divided things like I have, I meant to buy the solid square tray, oops.. oh well no matter.. Voila:

I learned how to do it from watching Christine Lucas and Rawesome Greens!


Hurts so GOOOD

Chrissy’s kickboxing at the Lynch Van Otterloo YMCA.

With piloxing gloves on.

Lol. Hurts so good!  I recommend getting light weights (like 2ish pounds) and just dance with them.  Thats Basically what piloxing is kinda, just have fun moving your arms around to 3 of your favorite pump up songs and you’ll start hurtin’ so good in no time!

Health Food Corner Winsted, Connecticut


My amazing roommate, Mallory Rotondo, is from the most beautiful town called Winsted, or Winchester, Connecticut.  Here is also the home of the wonderful Katelyn Bailey, a absolutely wonderful girl who is a good friend of Mallory’s.  Katelyn’s family owns the best store EVERR The Health Food Corner.  Mal would always tell me about how awesome this place was, and how her best friend’s dad (Katelyn) was cured of disease from switiching to all organic foods.  How incredible is that?!  I met Mr. and Mrs. Bailey and they are the sweetest people!!  And their store BEYOND SWEET.  I bought two huuge bags of bulk barley and soft wheat berries and payed $2.35.  AMAZING!  Look what I made with half of the barley I bought! :

A loaf of Cinnamon Raisin Bread from page 335 “Living On Live Foods” by Alyssa Cohen!!!  SO FREAKIN GOOD:

  • 1 cup walnuts
  • 5 cups sprouted barley
  • 1 cup dates, pitted and soaked
  • 1 teaspoon cinnamon
  • 1 cup raisins
  1. Grind walnuts in a food processor until fine.
  2. Add the rest of the ingredients except for raisins and blend until dough-like
  3. Add raisins and mix into dough
  4. Remove from processor and place on mesh dehydrator screen.  Form dough into a 2 inch high loaf and dehydrate at 105 degrees for 16-24 hours
  5. Turn loaf after 8-10 hours

The recipe says breads take a while to dehydrate and to make sure its not mushy in the middle, but i preferred it half dehydrated with a crusty crust and a moist warm middle!! MMM MM MMMMMM can you smell the warm cinnamon?!  Who woulda thunk raw living foods could be so luxurious?!