PURE Bar - Veronica’s Blog

Alright, time to put to bed those unattainable, mundane resolutions that we dread.  Let’s focus on a New Years goal that is fun, beneficial, and very attainable:

 

Eat more ethnic food!  But why, you say? 

 

In his book “In Defense of Food” Michael Pollan talks about the lost culture of food in America.  One of the disadvantages to our melting pot in this country is that our food habits have become jumbled and confusing.  We rely more on marketing and big food companies to dictate how, what, and where we eat and less on our cultural heritage –diets that have been refined over hundreds of years to give our bodies what they need.

 

For example, the typical Mediterranean diet consists of lots of vegetables, olive oil, yogurt and vegan protein sources like garbanzo beans.  Traditional dishes passed down from generation to generation have been perfected over the years to give the body the balance of nutrients it needs.  Also these traditional dishes have not been corrupted by unnatural and artificial ingredients.  The same can be said for traditional dishes of Japanese, Mexican, Indian, Ethiopian, Thai cuisine etc–you get my point.

 

My recommendation is that you do an online search and add some of these wonderful ethnic dishes to your repertoire of recipes.  It’s a win-win situation.  You have more choices for dinner and eat healthier while you’re at it!

 

Here’s a couple to get you started:

 

Baba Ganoush: a traditional Lebanese “hummus” like dip made with roasted eggplant instead of garbanzo beans.  It has a unique smoky flavor and is accompanied by cold pressed olive oil, raw garlic, fresh squeezed lemon juice, and sprinkled with pomegranate seeds. It’s beautiful and so delicious.

 

2 roasted eggplants

2 tsp tahini

2 large garlic cloves

2 lemons

¼ cup olive oil

Pinch sea salt

¼ cup pomegranate seeds

 

 

Preheat oven to 450 broil.  Poke holes in the eggplant with a fork. Roast eggplant (skin on) until they are soft and skin is crispy.  Let cool and scoop insides into a food processor.  Add tahini, pressed garlic, olive oil, sea salt and squeeze lemons over mixture.  Blend until smooth adding more olive oil or a touch of water if needed to get mixture smooth.  Spoon into serving bowl, sprinkle with pomegranate seeds and serve with cut pita bread.

 

 

Vegetable Curry: I love curries of all types.  This is a veggie one I like but you can be creative and substitute all sorts of veggies –whatever suits you.

 

½ a large onion

2 cloves pressed garlic

Head of cauliflower

2 large real carrots (not the precut and washed ones for goodness sake)

½ pound of fresh green beans

¼ cup olive oil

2 tablespoons curry

2 tablespoons tomato paste dissolved in1 cup water

Sea salt and black pepper to taste

 

Sauté the onion and garlic in 2 tbsp of the olive oil until caramelized.  Add vegetables, curry powder and rest of olive oil.  Sauté for 5 minutes.  Add tomato paste and water mixture, salt and pepper to taste and simmer until vegetables are soft but not falling apart.  Serve over white basmati rice.

 

 

There are no excuses for not keeping and loving this New Years Resolution.  Cheers everyone! J

 

 

 

 

Every year about this time someone asks me the inevitable question:

“So is all your Christmas shopping done?” 

And every year it’s the same answer in my head. 

“Are you kidding me? Have not even started thinking about it.”

And aloud,

“Oh I’m getting there.”

 

So I’ve done myself a favor and spent some time researching what I think are cool and still environmentally friendly gifts for the special people on my list. Hopefully this helps you too.  Here are my 7 fav ideas:

 

1)      www.organicwinecompany.com  The Organic wine company has an amazing selection of organic wines as well as cool varieties of vegan and biodynamic wines.  You can join their wine club and get several months of wine sent to your “giftee”.  P.S. one big bonus of organic wine is far less the headache…trust me.

 

2)      www.preserveproducts.com  Preserve products makes chic tableware products for the home from 100% recycled plastic and 100% recycled paper products.  What I love about these products is that they are designed well with trendy colors and cool angles.

3)      www.arborday.org We partnered with the Arbor Day foundation this year with our Buy 3 (Pure Bars) Plant a Tree Campaign.  It was tremendously successful and I would recommend joining the tree cause for the holidays.  With fun programs like “text for a tree” and “holiday tree card” (where every card plants a tree) they make giving a tree fun and hip.  The Arbor Day Foundation is easy to work with and definitely green!

4)      www.ecobedroom.com/shop/bedding.html  This eco-friendly company out of California makes cozy organic bedding of all shapes sizes and colors.  Want a cool gift?  Give a silky blanket made of 100% sustainable bamboo!

5)      www.tomsshoes.com  If you haven’t heard of Tom’s Shoes you’ve got to check them out.  It’s a great story, and for every pair of shoes you buy, they donate a pair to a child in need.  As they grow, their styles get more diverse and attractive so you actually do want to wear a pair of these comfy shoes J Buy a pair for someone on your list and yourself while you’re at it.

6)      www.greentoysinc.com  Made from recycled plastic and environmentally friendly materials these classic children’s toys are great gifts for the kids on your list.

7)      www.thepurebar.com  Of course I couldn’t leave these out!  Made with certified organic, simple ingredients Pure Bars are a tasty green gift.  Order a box of Cherry Cashew and a box of Apple Cinnamon (Christmas colors) and give by the box or stuff into stockings for a yummy and healthy green gift!

Happy shopping –Oh in case you didn’t notice, all these gifts can be ordered from the comfort of your own couch, my kind of shopping!

Favorite Vegetarian Thanksgiving Recipes 

My motto has always been, if you’re going to put the effort into eating and especially into cooking, make sure you enjoy every bite and never compromise on taste and quality.  Thanksgiving is revered for its succulent food and tantalizing dishes, and although some may cringe at the thought of a vegetarian holiday, I assure you there is no flavor missing from this table.  I’ve pulled out some of my family’s recipes that I think are the best, and put together a Vegetarian Thanksgiving menu that you are sure to enjoy.

 

Let’s dive right in….

 

Mom’s Spinach Salad with Egg:

 

I’ve been eating this since the days of church potluck as a kid.  Not only is it a winner on flavor (the dressing is to die for) but also on health with fresh spinach leaves, crunchy water chestnuts, tangy red onion and protein from organic eggs.

 

Recipe:

10 oz baby spinach

3 hard boiled eggs

sliced sweet red onions

1 can water chestnuts

soy bacon if wanted

 

Dressing:

½ cup veg. oil

½ sugar

2T worchester sauce

2T vinegar

3T ketchup

salt and pepper

 

Cranberry and Mango Chutney:

1-16 ounces/1 pound bag of fresh cranberries
2 ripe mangos
2 inches peeled fresh ginger
3/4 cup sugar
2 teaspoons red pepper flakes, optional

Peel the mangos and cut them in to chunks. Chop the fresh ginger root in to smaller chunks. Rinse and clean the cranberries.  Place the fresh ginger, cranberries,  mangos and sugar into the bowl of your food processor and process until desired consistency.  Add red pepper if desired.  Pour into storage containers with lids and set in the refrigerator for at least 4 hours before using to allow the flavors to come out.

 

 

Grandma Vroon’s Sweet Potato with Pecan:

 

Ok I admit it, this is more like a pudding and is not the healthiest item on the menu.  But hey, it’s Thanksgiving and I have never as long as I can remember had one without this amazing dish….and you can’t discount the loads of Vitamin A !!!

6 cups cooked and mashed yams

1 cup organic cane sugar

½ cup milk

2/3 cup organic sweet butter

2 t vanilla

4 eggs

 

Mix above ingredients together and spoon into a lightly greased 9 x 13 dish. 

Combine topping ingredients:

 

1 cup coconut

1 cup brown sugar

1/3 cup flour

1/3 cup organic butter

½ cup chopped pecans

 

Sprinkle over mixture and bake uncovered at 375 for 45 minutes

 

Grandma B’s buns:

 

These guys melt in your mouth like no other roll I have ever tasted.  Put a little fresh organic cream butter on one and you will be in heaven!

 

Dissolve 1 package of yeast in ½ cup warm water.  Set aside

Mix 1 egg

1/3 cup sugar

¾ tsp. salt

½ cup melted organic butter

1 cup warm water

 

Add yeast to mixture

Add 3 cups measured and sifted flour

Mix well

 

Measure 1 ½ cups more sifted flour.  Mix in with above until smooth and can be picked up.  Put into large greased bowl and let rise until doubled.  Make buns (small rolls) and put on lightly greased cookie sheet.  Let rise 1 hour.  Bake 8 minutes at 375.

 

 

Eggplant Yakhnit:

 

My favorite Middle Eastern recipe and perfect for thanksgiving because of the Allspice that gives it a cinnamon/nutmeg hint…  Simmered in extra virgin olive oil it is a warm comfort food that is incredibly healthy with a savory blend of tomatoes, eggplant, onion garlic and garbanzo beans 

 

1 lg eggplant

1 cup chickpeas (canned)

1 lb green beans

1 med onion, sliced

2 lg. ripe tomatoes

3 cloves garlic minced

Salt

½ T dry mint

Sprinkle basil, oregano

½ T allspice

Olive oil

 

Cut eggplant into cubes and sprinkle with salt.  Set aside for 30 minutes. Sauté garlic and onion in 3 T olive oil until soft.  Add beans, tomatoes, chickpeas and eggplant and sauté until tender.  Add spices and simmer until everything gets mushy-in a good way.  Serve with warm pita bread

 

Raw Pumpkin Pie

Its easy and super yummy, and best of all it is guilt free!

 

Crust:
2 cups almonds
1 cup dates, soaked 1 hour to soften
¼ tsp vanilla
¼ tsp cinnamon
splash of water if needed

 Place almonds in food processor and process until mealy. Slowly add in dates, water, vanilla, and cinnamon to form a dough consistency. Pat into a glass pie plate so that crust is at least ¼ inch thick.

 

Filling:
2 cups pumpkin puree
1 - 1 ½ cups dates
¼ cup raisins
½ cup cashews
½ - 1 tsp cinnamon
1 - 2 tsp vanilla
¼ tsp cloves
¼ tsp nutmeg
¼ tsp cardamom
Dash of sea salt

Put peeled and chopped pumpkin in food processor . Add dates, raisins, and nuts and then the remaining ingredients.  Use a bit of water or orange juice if needed to moisten.  Scoop mixture into the crust and chill 2 hours before serving.

 

Enjoy your long weekend and have a Happy Thanksgiving everyone! 

 

Remember, we don’t all have to be vegetarians but if everyone decreased their meat consumption by just 10% we would free up enough grain to feed every starving person in the world.   And doing your part can be fantastically delicious!!  

 

I have never had a flu shot.  Kind of always figured they were for the already vulnerable and elderly. I have also never given it to my kids and, well, they tend to get the flu every year and are miserable and get over it and move on just like I did when I was a kid.

 

But I have to admit I am starting to cave under the pressure of the media and all these weird and scary viruses emerging:  swine, bird, brown bag…oh wait that one’s different.  Anyway I went out in search of some good info on the subject and here is what I found:

 

On the CDC website, it talks immediately about the fact that the SEASONAL shot is different from the H1N1 (swine flu) shot and you can choose to get both this year!  There is definitely more controversy around the H1N1 shot.  Call me paranoid but I don’t really want to be the first to try out that vaccine.

 

After reading about the seasonal shot, I am still not convinced I need it.  The CDC seems to communicate that it is really needed for people at “high risk of having serious seasonal flu related complications” so basically those with already compromised immune systems and every one else it’s sort of your choice, but a good idea.  Flu does kill over 36,000 people each year, most over 65 though.  What struck me as interesting are the possible side effects of the flu shot and flu mist:

 

·         runny nose

·         wheezing

·         headache

·         vomiting

·         muscle aches

·         fever

·         cough

 

Um, isn’t that the flu?

 

According to the CDC when the flu shot is a “match” to the prominent circulating flu virus of the year, it is 70-90% effective in preventing the flu in most people. That sounds great!  Of course it kind of begs the question how often is it a match, more often then not?  I couldn’t find the answer.  They are very adamant that NOONE can get the flu from the flu shot.  If you do get sick it is because you were exposed to the virus shortly before the shot or during the 2 week period it takes for the vaccine to kick in. 

 

This article from the Washington Post seemed quite pro shot and gave some good but maybe a bit sensational statistics.  All in all I don’t walk away more convinced to get the shot.  I am obviously a natural girl and like to allow nature to take its course.  I can feel when I am getting run down and know that sleep, vitamins, lots of water and healthy food usually keep illness at bay for me (eating more raw food has absolutely kept me healthier).   I fully realize that in a couple of weeks I may be laying in bed regretting these words but so far I am not a believer in the flu shot. 

Let me know your thoughts though.  Help me understand the other point of view.  I am interested in hearing from my readers on this.

 

 

 

I have vivid memories of the look on my kids’ faces when I first fed them a spoonful of strained peas baby food.  At that age looks don’t lie and I was convinced we are genetically predisposed to hate vegetables.  However after growing older and wiser, and more creative perhaps I have come to realize that kids actually can develop a taste for, and grow to crave their vegetables… (And that strained peas don’t taste like peas at all, in fact it is questionable whether or not they are fit for human consumption). 

 

I have learned that kids develop tastes for what they are fed.  And they are much quicker to warm up to real veggies (not canned frozen or strained -God forbid).  I used to start my 2 year old with a single piece of baby spinach on his plate and eventually he worked his way up to a little salad of baby spinach.  I find that my kids actually prefer raw veggies to cooked. Carrots, broccoli, cucumber, cauliflower, salads, even sweet orange peppers and definitely sweet peas are veggies my kids eat by the handful now.  I keep them readily available and set them out at snack time.

 

I was reading an article in USA today that basically said kids eat more vegetables when they are offered them more.  Seems like a “No duh” kind of statement, but how many of us moms just put out the multicolored goldfish because it’s a quick fix and we know they will get eaten?   

 

The article references a study that showed when preschoolers were given more carrot sticks and tomato soup they ate significantly more then when they were given half the amount.  It’s an argument for increased exposure- serve more fruits and veggies and the kids will eat more fruits and veggies.

 

A somewhat tricky but great way to get veggies into kids is to juice them.  Kale-apple-lemon is an all time favorite juice of my kids.  Nice and green but sweet and sour so you can’t taste the kale.  It’s a good way to get kids and yourself for that matter to consume veggies you wouldn’t otherwise touch with a ten foot pole.

 

 

Another interesting tidbit is that research has shown kids eat what their parents eat.  So guess what mom and dad?  Start modeling good vegetable behavior.  But really, this does not have to be a chore.  I’ve always said life is too short to eat what you don’t like.  Find the veggies you like and enjoy them often as a family.  You’ll be developing good habits in your kids and be all the healthier because of it

 

When my oldest daughter Anna decided to become a vegetarian at age six, (yes six) it threw our family for a bit of a loop.  However, after researching it we learned that increasing our intake of vegetarian fare would be a healthier way to go for our entire family, and that Anna could grow healthy and strong on a well balanced vegetarian diet.  I get a lot of questions about being a vegetarian, so I thought I would dive into it a little.

 

First let’s define vegetarianism.  Vegetarians do not consume meat but they do consume animal products (cheese, eggs) as long as it is not animal flesh.  Vegans on the other hand do not consume any animal products.

 

The history of vegetarianism dates way back to ancient India and Greek civilizations in 6th century BCE. The primary reason why these civilizations ate no meat was to avoid violence against animals. Interesting since this was Anna’s primary reason as well… 

 

Today there are many reasons: 

           

Aesthetics: Some people just have no desire to eat an animal that was once alive.  It is aesthetically-sight, smell, thought, unpleasant to them. 

 

Economics: A vegetarian diet is less expensive than diet that includes meat.  Vegetarian protein sources (lentils, beans, legumes) can be purchased for a quarter of the cost of most meat.

 

Health: Vegetarians have less exposure to chemical carcinogens, food additives, drugs (penicillin, antibiotics) synthetic hormones and bacteria (botulism) because they do not eat meat.   They tend to have a low cholesterol, low saturated fat, high fiber diets which work to slow the progress of heart disease and lead to lower incidence of colon cancer, breast, ovarian and endometrial cancer. Vegetarian diets are also high in folate, anti-oxidant vitamins like C and E, carotenoids, and phytochemicals. Overall, vegetarians have substantially reduced risks for obesity, heart disease, high blood pressure, diabetes mellitus, osteoporosis, and certain cancers.   Vegetarian diets that are low in saturated fats have also been successfully used to reverse severe coronary artery disease.

 

Ethics: There are many who believe the process used to raise and slaughter animals on factory farms is inhumane.  We have lost that respect and relationship we used to have with animals on the family farms. Kids don’t know where meat comes from…half the time neither do we.  A great objective book on this is Michael Pollan’s Omnivore’s Dillema.

 

There is also the ethical question of  using land and resources to feed animals for human consumption instead of growing crops for human consumption..  It takes 16 pounds of grain to create every 1 pound of meat.  70% crops in the US go to feed animals for consumption and the U.S. livestock population consumes enough grain and soybeans to feed more than five times the entire U.S. population. One acre of pasture produces an average of 165 pounds of beef; the same acre can produce 20,000 pounds of potatoes. If Americans reduced their meat consumption by only 10 percent, it would free 12 million tons of grain annually for human consumption. That alone would be enough to adequately feed each of the 60 million people who starve to death each year.

   

Environmental:

Large animal farms have devastating effects on the environment. Fecal run off from factory farms off pollutes more water than all industry combined (Smithsonian Institute). The equivalent of 7 football fields are bulldozed every day  to make room to farm animals (260 million acres),  and growing one pound of red meat uses as much energy as driving an SUV 40 miles.

 

What about protein?  It’s a very common question, one I also had as Anna and I were researching the vegetarian lifestyle

 

It is actually difficult to become protein deficient unless you quit eating all together. Just about all unrefined foods contain significant amounts of protein. Potatoes are 11% protein, oranges 8%, beans 26%, and tofu 34%.  A statistic that has always been interesting to me is that breast milk only contains 5% protein, and infants grow more in their first year of life –adding more mass and muscle, than any other time.

 

Strict vegetarianism is not for everyone.  However, decreasing your meat consumption can only do good for your body and the environment. Try substituting 1-2 meat meals a week with vegetarian fare.  There are so many delicious vegetarian meals. Start experimenting with some.  Vegetarian chili, soups (avocado, bean,) vegetable curry, vegetable stews. grilled vegetables, lentils and rice, Greek salads, hummus, guacamole-are some great ways to start.  Most restaurants also offer great vegetarian choices on their menus.  Find more recipes online at websites like www.Veg.org

 

If you do continue to consume meat, buy from a local organic farm, where the animals are free range, free of hormones, free of antibiotics and treated kindly.  You can find a local family farm at www.Localharvest.org

 

Happy eating!

 

 

Famous vegetarians:

Leonardo Da Vinci, Charles Darwin, Socrates, Plato, Sir Isaac Newton, Thomas Edison, Clive Barker, David Duchovny, Drew Barrymore, Candice Bergen, Kim Basinger, Paul McCartney, Chelsea Clinton, Woody Harrelson, Steve Vai, Eddie Vedder, Lisa Simpson, Hank Aaron, Alec Baldwin, Bryan Adams, Peter Gabriel, Mary Tyler Moore, Leonard Nimoy, Alicia Silverstone, Liv Tyler, Jerry Seinfeld, Ralph Waldo Emerson, Mark Twain, Henry David Thoreau, Sheryl Crow, Beyonce, Jason Mraz, Uma Thurman.

 

RESOURCES:

 Ann Mangels, Virginia Messina, and Vesanto Melina, “Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets,” Journal of the American Dietetic Association, Jun. 2003, pp. 748-65. Elizabeth Somer, “Eating Meat: A Little Doesn’t Hurt,” WebMD, 1999. Neal Barnard, M.D., The Power of Your Plate, Book Publishing Co.: Summertown, Tenn., 1990, p. 26.  Veg.com

2. Gold and Porritt.  Robbins, p. 298.  Mark Gold and Jonathon Porritt, “The Global Benefits of Eating Less Meat,” 2004, p. 22.   Ibid.

 

 

Gluten free soup

Gluten free chips

Gluten free bread

Gluten free dressing,

Gluten free candy

 

The list is endless. Everything is now available “Gluten Free”.  When I launched the Pure Bar 4 years ago, I was surprised at how many phone calls I received from people thanking me for making a terrific gluten free product.  When I realized how important it was for my customers, I decided to take the extra step and certify the bar gluten free, and test it regularly to make sure there is no contamination. 

 But why all the hype?  Let’s dive into this.

 

Gluten is a protein that is found in rye, wheat and barley.   Some bodies react to this protein adversely and the gluten actually damages the small intestine which causes intestinal discomfort, bloating, gas and even severe damage to the intestine that affects the absorption of nutrients ( http://www.gicare.com/diets/Gluten-Free.aspx).  This intolerance is referred to as Celiac disease and less severe forms as gluten intolerance.  It has been found that when patients eliminate gluten from their diet the small intestine has a chance to heal and the symptoms lessen dramatically. 

 

According to the Celiac Disease Foundation 1 out of 133 people have Celiac disease which is an autoimmune disease (not a food allergy) and has a genetic component. The symptoms can appear at any time in life and range from intestinal discomfort to skin lesions to depression. There are tests you can take to diagnose Celiac disease and gluten intolerance…consult your physician if you think you may be affected!

 

Crazy how 10 years ago it was thought that Celiac disease was quite rare and affected only about 1 in 2500 people.  Now it is estimated that 3 million Americans or 1% of the population suffers from this disease unfortunately most people remain undiagnosed.  http://www.celiac.com/articles/1164/1/Celiac-Disease-Statistics/Page1.html

 

The treatment for Celiac disease is removing all gluten from the diet, usually medication is not needed.  The good news in all of this is that as awareness and diagnosis is on the rise, so is the availability of great gluten free products.  The market is definitely responding.  Also good is that when people finally eliminate gluten from their diet, the remarkable change and healing that takes place.  I’ve read so many testimonials of how incredible people feel.  I would recommend to everyone to try to cut out gluten for a week and take careful notice of how you feel and how your body reacts.  You may be surprised…there is definitely something up with gluten free!

Well, that time is here again, time to pack school lunches.  The only thing worse than packing a lunch every morning is making your kids actually eat the carnival foods on the hot lunch menu.  So time to get creative and pack some healthy lunches!  Below are my favorite raw foods to pack in my kids’ and my own lunch.  Mouthwatering, filling and incredibly nutritious these foods will keep us sharp and satisfied all day long.

 

Watermelon:  Its not just for summer anymore.  I love this sweet juicy fruit! It is rich in vitamin C to strengthen the immune system (important as the kids go back to the big Petri dish) lycopene, an important carotenoid proven to protect against cell damage, potassium for heart health, beta carotene for healthy eyes and a super high water content to keep everyone hydrated.

 

Sugar snap peas: One of the only green vegetables most kids will eat raw.  The sweet crunchy taste is very palatable and they are nutrient super stars!  High in vitamin K, important for healthy bones, folic acid, all B vitamins which keep you energized, vitamin C, iron (great for us non-meat eaters) vitamin A for healthy eyes, protein (yes vegetables have protein) and high in fiber.  You just can’t go wrong with this choice.

 

Kiwi: Fun, sweet, and pretty, these little guys pack more vitamin C than an orange, are rich in vitamin A and vitamin E, important for heart health.  They are also a great source of fiber.

 

Carrot sticks: Don’t knock the old familiar!  These babies are a kid favorite and are not just for eyes anymore.  Carrots are packed with carotenoids which decrease the risk of many types of cancer.  Carrots like most high fiber fruits and vegetables also regulate blood sugar to keep us even keeled all day long.

 

Mango: Exotic and succulent, mangos are a good source of iron, and very high in vitamins A, E, B, and C.

 

Salsa: How else can one get a kid to consume tomatoes, onions garlic and cilantro?  I am amazed at how my kids balk at these veggies separately but mash them all together, add a chip and voila¡ the perfect dipping food.  Fresh salsa is packed with lycopene, a carotenoid that helps prevent certain types of cancer, beta carotene, potassium, and vitamin C.

 

Plums: My favorite food at the farmers market right now hands down.  Plums have as much antioxidant power as blueberries, and contain unique phytochemicals which protect against harmful cell damage that can lead to disease.

 

Baby spinach: Off the chart baby! One of the best foods you can introduce your kids to.  Use in the form of a salad or layer onto sandwiches.  Spinach is  bursting with vitamin K, iron, folate, vitamin C all B vitamins, and is a good source of Omega 3 fatty acids and also provides protein. Whew! What a super food.

 

Grapes: So fun to pop and rich in flavenoids that protect against heart disease by decreasing blood pressure and decreasing the risk of blood clots.  They also increase blood flow to the brain.  Man, who can’t use some of that during the day?

 

Foods Alive Flax Crackers:  8 flavors of these crisp raw crackers to choose from.  Foods Alive sprouts and then dehydrates their crackers for maximum nutrient benefit.  Eat as you would any cracker or chip.  Perfect!

 

Pure Bars: Of course.  These bars are 100% organic, raw, gluten free with no refined sugar.  They provide Omega 3 fatty acids for brain and heart health, 4 grams fiber, 7 grams protein and all natural ingredients that read like a recipe.  Plus they taste great and don’t melt, so bring them everywhere-oh and when you buy 3, the company plants a tree in your name in a national forest- healthy body, healthy earth.

 

Resources:

http://whfoods.org/

http://www.dietaryfiberfood.com/

http://www.organicfacts.net/

 

Buy 3, Plant a Tree

I don’t usually talk  business in the blog, but I want to share with you all a super cool initiative put together by the Pure Bar team that I am really proud of. We’ve been searching for a cause to get behind…something we believe in and that is rooted in the inspiration of the Pure Bar and our value system. So my fantastic group of nature-loving, camping, hiking, out in the wild Pure Bar friends decided that we should plant trees.

 

The US State Department estimates that every year forests four times the size of Switzerland are lost to clearing and degradation. Unmatched heat and drought has produced a record number of wildfires –the latest series of which still burn in Southern California, which has produced a backlog of more than 1 million acres of our own national forests here in America that desperately need to be replanted (arborday.org) Our forests are our first line of defense against pollution of the air and water, they provide a home for wildlife and unique plant species and when managed correctly provide an abundant natural resource that is self renewing. And they need our help!

 

Pure Bar has partnered with the National Arbor Day Foundation to create the buy 3 plant a tree campaign. For every 3 Pure bars you buy, we will plant 1 tree in your name in a national forest. You can read all about it on the website. Just send in the three wrappers with your name and email (we email you a certificate that shows where we have planted trees and whose name they are under) or drop them off with us at any of the PURE LOVE TOUR STOPS if you’re in Southern California. And we will purchase baby trees and work with the national Arbor Day foundation to plant them all over the country.

 

It’s so important to give back and such a blessing to do so as well. Help us get the word out and make this initiative an incredible success. Click here for a list of retailers that carry the Pure bar. Let’s plant trees together!

Fun tree facts from savatree.com and treesaregood.com

- A single tree produces over 260 lbs of Oxygen a year. Enough to support 4 people!

- A single tree can absorb as much carbon as a car produces that drives 26,000 miles.

- A single tree provides around $7.00 annually in environmental savings (energy conservation and reduced

   pollution).

- The shade and wind buffering effects of trees reduce annual heating and cooling costs by 2.1 billion

   dollars.

- Trees improve water quality by slowing and filtering water as well as protecting aquafers and watersheds.

10 Tips for eating well in a down economy:

 

1)      Eat more vegetarian foods: Meat is expensive, legumes, beans, rice, veggies are not.

2)      Don’t buy food in a box:  You know these pre-made flavored rice or noodles=lots of money for little food.

3)      “Spend more eat less”-  My favorite quote from Michael Pollan.  The logic behind it is this:  If you buy real, whole unprocessed foods, you pay a bit more up front but these foods will better satisfy your body’s nutritional needs and will leave you full and healthier with less cravings.

4)      Buy in bulk when possible:  No brainer, but be careful not to overdo it and create waste (ex: rice stays good for a LONG time, avocados do not)

5)      More fiber less refined sugar:  refined sugars, hydrogenated oils increase our appetite and therefore our spending on food.  Fruits, veggies, nuts are packed with fiber therefore filling us up and decreasing our spending on more food!

6)      Cook your own meals/make own coffee:  hmmmm latte at coffee shop 3.50 latte at home 25 cents….

7)      Carry a water bottle everywhere:  Prevents buying water, pop, juice etc

8      Drink lots of water: fills you up.  Many times when you think you are hungry, you are really thirsty.

9)      Pack your lunch: always cheaper than a restaurant

10)   Order Menu-Smart:  when you want to eat out.  Order off the appetizer menu.  Portions are usually big enough and much cheaper.  Or split a meal and drink H2O.