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    <title>Splendor in the Raw News</title>
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    <id>tag:www.remember.org,2009-07-27:/splendorintheraw/blog/293</id>
    <updated>2010-03-12T01:09:46Z</updated>
    <subtitle>Raw news with Chef Tina Jo, host of Splendor in the Raw</subtitle>
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<entry>
    <title>The Healing Connection between Food and Mood</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2010/03/the-healing-connection-between.html" />
    <id>tag:www.remember.org,2010:/splendorintheraw/blog//293.5782</id>

    <published>2010-03-11T23:55:00Z</published>
    <updated>2010-03-12T01:09:46Z</updated>

    <summary><![CDATA[ "We are what we eat." &nbsp;Clearly, this is a fundamental truth. &nbsp;The food we ingest through our mouths becomes our tissues, bones and organs. Our physical body correlates with what we eat. The quality of our diets eventually creates...]]></summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
    <category term="dieting" label="dieting" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="food" label="food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="mood" label="mood" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="overeating" label="overeating" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawrecipes" label="raw recipes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="rawfood" scheme="http://www.sixapart.com/ns/types#tag" />
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        <![CDATA[<p><span style="color: rgb(128, 128, 128);"><em><span></span><br />
</em></span></p>


<p>"We are what we eat." &nbsp;Clearly, this is a fundamental truth. &nbsp;The
food we ingest through our mouths becomes our tissues, bones and
organs. Our physical body correlates with what we eat. The quality of
our diets eventually creates dynamic health or devastating illness.
Food can be medicine or poison, the choice is our own.</p>
<div class="wp-caption alignnone" style="width: 310px;"><img src="http://www.essence.com/images/mt/superfoods.jpg" alt="" width="300" height="425" /><p class="wp-caption-text">Photo Courtsey of Essence</p></div>
<p>The same principle holds true for the thoughts we ingest through our
minds. Just like our physical bodies, what we allow into our
consciousness is either medicine or poison. Your mind, part of your
body, should to be nourished and well fed.</p>
<p>Ghandi once said: <em>"Your beliefs become your thoughts, your thoughts become your words, your words become your actions...."</em>
If thoughts create action, then we would be well advised to immerse
ourselves often in deep mental purification and go to the place deep
within our consciousness where stillness and silence permeate; with
pureness of mind we are in the place where we seek "to be" rather than
"to do." Research has shown frequent meditation can alter brain
patterns in ways that are likely permanent and that slow age-related
thinning of the brain's frontal cortex.</p>
<p>Years ago, while basking in the bubble of a long-needed vacation, I
took trips to a serene lake out in the middle of virtually nowhere. It
was the only place in the world that I could sit for hours doing
nothing: staring at the water, brilliant blue skies, mountains and the
moon, never feeling more at peace with myself in my entire life. Every
object was brilliantly alive. There were no electronics, no noise, and
no people. I got rid of my chatter mind, wrote long overdue letters;
created art, books, poetry and lyrical nonsense. For the first time in
my life I was truly enlightened. My outlook on life and my mood was
never better. Every cell was lit up. I was healed because I was simply
"being."&nbsp; I came to know myself and what truly mattered. After those
trips my life was never the same.</p>
<p>Our mental diets must be cleansed periodically. A polluted mental
diet brings imbalance - an obstacle to healing. Far too often we are
bombarded by mass media.&nbsp; Our beliefs are formed by what we see or hear
through the internet, television and radio - all forms of mental junk
food. &nbsp;This form of entertainment might bring temporary relief from our
anxieties, but, in the long run, it does nothing but bring on
disillusionment, internal strife, and greater dissatisfaction with our
lives. We attempt to acquire things we don't need through our endless
quest for happiness. All we are doing is programming and poisoning our
minds at the subconscious level. This drama, violence, and false
reality can agitate and addict us into bad self-talk and, as a result,
bad behaviors.</p>
<p>If the modern age hasn't brought on enough stress through
technology, we certainly live in an increasingly faster paced, frantic
world. We spend so much time spinning here and there like toy tops, out
of control. We further aggravate wellbeing by engaging in bad behavior
like angry judgmental thoughts, gossip, arguing, and negative self
criticism. These behaviors bring on the sympathetic nervous system's
"Fight or Flight" response, which creates the adrenaline needed to meet
physical and emotional challenges. But the problem is, as anxiety sets
in blood pressure rises, hearts beat faster, muscles tense, glucose
levels rise, and digestion slows down. All this wears us down, weakens
our immune system and hampers proper digestion and assimilation of our
food.</p>
<p>Nature contains great healing powers - as I happily found out years
ago. It's a transformative tonic. If you find yourself in a noisy urban
environment, rest in a peaceful little park, or simply take a stroll -
really take in the view. It's a wonderful world out there if you open
your mind to it.&nbsp; Miracles can be found in the simplest things: a
child's laughter, a great pair of shoes, a pot roast, even a car that
needs repair. You never know what wonderful twists and turns every
moment of your life may lead you through.</p>
<p>As we develop better habits with the food we eat - foods that are
natural, organic and wholesome - also seek to do the same with foods
feeding your mind. Train your brain. When we choose to settle into
lifelong healthy eating and living patterns, our thoughts calm down,
become clearer, more understandable. Our minds become more tolerant and
expansive. Our entire wellbeing is determined by the food we put in our
mouths and our brains, and that's a fact.</p>
<p>Making your life delicious,</p><p>Chef Tina Jo<br /></p><br />]]>
        
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<entry>
    <title>The Best In Raw 2009</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/12/the-best-in-raw-2009.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5716</id>

    <published>2009-12-14T12:00:00Z</published>
    <updated>2009-12-12T23:17:27Z</updated>

    <summary>I have been nominated for the Best of Raw 2009 and I can hardly believe it! THANK YOU to those that nominated me! To be included in this distinguished list of raw/vegan food leaders has left me absolutely speechless. We...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
    <category term="rawchef" label="raw chef" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawveganshow" label="raw vegan show" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawveganwebsite" label="raw vegan website" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="thebestofraw" label="the best of raw" scheme="http://www.sixapart.com/ns/types#tag" />
    
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        <![CDATA[<br /><br /><b>I have been nominated for the Best of Raw 2009 and I can hardly believe
it! THANK YOU to those that nominated me! To be included in this
distinguished list of raw/vegan food leaders has left me absolutely
speechless. We created this event so fans could come support my journey
and vote. <br /><br />I am so thrilled and honored to be nominated in 3
categories for Best of Raw 2009. Wow! What a year this has been. Who
knew that Splendor In The Raw would grow to be what it is today! When I
started Splendor In The Raw, I had no idea what an impact it would have
on people's lives. I simply wanted a place for people who were
interested in a healthy raw lifestyle to go for free information which
included fabulous recipe videos. Today, we have a weekly raw vegan
recipe show with a fan base that grows daily. Your letters of
encouragement and delight in my recipes most definitely keep me going. <br /><br />Now I am asking you for a favor. Won't you please, take a moment, and vote for me in the following categories.... <br /><br /><a href="http://bestofraw.net/vote-now-for-2009/" target="_blank" rel="nofollow" onmousedown="UntrustedLink.bootstrap($(this), " 9accf16423ff9e13932e0f4e890c362d="" ,="" event)="">http://bestofraw.net/vote-now-for-2009/</a><br /><br />1. Vote for Favorite Raw Food Chef: under chef Tina Jo <br />2. Vote for Favorite Raw Food TV Show: under splendor in the raw <br />3. Vote for Favorite Raw Food Website: under splendor in the raw <br /><br />Thank you everyone. <br />Have a very blessed and happy holiday season. <br />Chef Tina Jo<br />p.s. Kindly share and pass this on!! </b> ]]>
        
    </content>
</entry>

<entry>
    <title></title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/12/post.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5715</id>

    <published>2009-12-11T21:47:09Z</published>
    <updated>2009-12-11T22:37:30Z</updated>

    <summary></summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
    
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<entry>
    <title>Chef Tina Jo Interviews Gourmet Raw Food Chef Martine Lussier</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/11/chef-tina-jo-interviews-gourme.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5673</id>

    <published>2009-11-26T10:26:24Z</published>
    <updated>2009-11-26T11:23:12Z</updated>

    <summary>Martine is passionate about raw living foods, and loves to create recipes. Her dishes are colorful, delightful, and original. She is a graduate of both the Gourmet Raw Food Chef Certification Series and the Raw Culinary Arts Professional Chef Certification...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="interviews" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="out &amp; about" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="raw programs" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="certification" label="Certification" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="cheflivinglight" label="Chef. Living Light" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="classes" label="Classes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="culinaryschool" label="Culinary School" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="gourmet" label="Gourmet" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="interview" label="Interview" scheme="http://www.sixapart.com/ns/types#tag" />
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    <category term="nutrition" label="Nutrition" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="Raw Food" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br><br><p>Martine is passionate about raw living foods, and loves to create recipes. Her dishes are colorful, delightful, and original. She is a graduate of both the Gourmet Raw Food Chef Certification Series and the Raw Culinary Arts Professional Chef Certification Program at Living Light, and is currently pursuing an 18-month Culinary Management Training Program. She was the kitchen manager for Living Light Culinary Arts Institute, and is the first Living Light student who has completed all of the Living Light certification programs, including all of the Science of Raw Food Nutrition classes, in addition to a one-year internship at Living Light. I met up with Martine at the Raw Food Festival this past June and I wanted to share with you our interview - Enjoy! </p><br />
<p><embed src="http://blip.tv/play/hI0JgbKLRAA" width="580" height="400" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true"></embed> 
<div id="âmydivâ"></div><img height="1" src="http://ad.yieldmanager.com/pixel?id=598703&amp;t=2" width="1" /> 
<div id="âmydivâ"></div><img height="1" src="http://ad.yieldmanager.com/pixel?id=598703&amp;t=2" width="1" />]]>
        
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</entry>

<entry>
    <title>Chef Tina Jo Interviews Kevin Gianni of the Renegade Health Show</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/11/chef-tina-jo-interviews-kevin.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5658</id>

    <published>2009-11-19T13:15:26Z</published>
    <updated>2009-11-19T14:05:09Z</updated>

    <summary>While out and about at the Raw Food Festival this past summer, Chef Tina Jo met up with Kevin Gianni, the host of the Renegade Health Show and the creator of the widely viewed &quot;Rawkathon&quot; series, including in-depth interviews with...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="interviews" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="out &amp; about" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="health" label="Health" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="interview" label="Interview" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="kevingianni" label="Kevin Gianni" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="nontraditional" label="Non-Traditional" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="nutrition" label="Nutrition" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="philosophies" label="Philosophies" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoodfestival" label="Raw Food Festival" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawkathon" label="Rawkathon" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="therenegadehealthshow" label="The Renegade Health Show" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br /><b>While out and about at the Raw Food Festival this past summer, Chef Tina Jo met up with Kevin Gianni,</b> the host of the Renegade Health Show and the creator of the widely viewed "Rawkathon" series, including in-depth interviews with leading experts in the raw foods movement:

<embed src="http://blip.tv/play/hI0JgbCrTQA" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="480" width="580">


<br /><br /><b><br />Kevin Gianni is a health advocate, author, interviewer, and film consultant.</b> His expertise includes exercise, energy techniques, nutrition, paradigm shifting, and stress relief. Through his programs and online seminars, he has helped thousands of people from over 21 countries learn more, improve their health, and reach a level of fitness they never thought was possible.<br /><br /><br /><b>Kevin got his start in graduate school researching holistic modalities </b>at Western Connecticut State University. While doing so, he learned many different non-traditional approaches to solve very traditional fitness and health problems. Since then, he has been studying and putting those techniques and philosophies into practice through one-on-one and group sessions. His techniques are embraced by busy people because they are simple, easy-to-use, and guaranteed to get results in just a few days. He uses a simple, "take action" approach to fitness that is welcomed by many who've been duped by the gadgets, magazine articles, and flavor-of-the-month scientific studies.

<br /><br /><br /><b>Kevin is the creator and co-host of The Renegade Health Show, </b>a fun and informative daily health show that is changing the perception of health across the world; the author of High Raw - A Simple Approach to Health, Eating, and Saving the Planet, which in 5 easy steps helps people transform their bodies and minds naturally and without confusion; and the co-author of "The Busy Person's Fitness Solution." Along with business partner Mike Adams, Kevin created HealthBookSummaries.com, a free service that allows you to stay well informed about health, nutrition and fitness in just a few minutes each week. Kevin also created the widely viewed "Rawkathon" series, including in-depth interviews with leading experts in the raw foods movement.

<br /><br /><br /><b>He has been quoted and interviewed by many national publications </b>including, among others: WebMD, Ediets, Cooking Light, Woman's World, Skiing Magazine, Today's Diet and Nutrition, The Chicago Daily Herald, San Antonio Express-News, NBC 30, My Family Doctor, and STL Today. Kevin has also interviewed many of today's top health and wellness experts, such as Dr. Mark Hyman, Mike Adams, Bob Doyle, David Wolfe, Dr. Michael Breus, Victoria Boutenko, Danny Dreyer, Marion Nestle, and hundreds more.
]]>
        
    </content>
</entry>

<entry>
    <title>Holiday Tips for Staying Raw</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/11/holiday-tips-for-staying-raw.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5651</id>

    <published>2009-11-13T03:33:02Z</published>
    <updated>2009-11-19T14:05:39Z</updated>

    <summary>Friends, Thanksgiving is just 2 weeks away and Christmas is only a short 6 weeks away and I don&apos;t know about you, but this is the always the busiest time of year for me! When I first started eating raw...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="entertain raw" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="getting started" scheme="http://www.sixapart.com/ns/types#category" />
    
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        <category term="tips &amp; tricks" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="travel raw" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="holidays" label="holidays" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoods" label="raw foods" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="travelraw" label="travel raw" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br />Friends, Thanksgiving is just 2 weeks away and Christmas is only a short 6 weeks away and I don't know about you, but this is the always the busiest time of year for me! When I first started eating raw foods nearly 10 years ago, I panicked at the thought of how I would make it through all the holiday food affairs.&nbsp; Parties, snacking, nibbling, cooking, entertaining, food gifts, weight gain worries and my carnivorous family and friends' appetites sent me into panic mode! <br /><br />But, thankfully, over the years I have learned<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="holiday tree smaller.jpg" src="http://www.remember.org/splendorintheraw/blog/holiday%20tree%20smaller.jpg" class="mt-image-right" style="margin: 0pt 0pt 20px 20px; float: right;" height="211" width="206" /></span> not to worry so much about staying raw and true to myself during the holiday season. Here are my tips to help you get through this time of year and still maintain balance and harmony while enjoying all the festivities.<br /><br />Whether you're new to raw foods or a seasoned expert, this is not the time of year to be fretting about that&nbsp; nibble of stuffing or the sweet potatoes you just ate.&nbsp; If it makes you feel good, do it. This is no time to worry or criticize yourself; this is the time to begin celebration and giving thanks, for blessings received and given, to absolutely embrace Aunt Susie's mashed potatoes, to stay true to your compassionate self and your loved ones. As the New Year approaches you have plenty of opportunity to grow stronger in your convictions about your loving path toward optimal health, by way of a raw vegan lifestyle, all year long. <br /><br /><font style="font-size: 1.25em;"><b>Here are a few tips</b></font> to help you enjoy the holidays:<br /><br /><b><font style="font-size: 1.25em;">Stop the bad self-talk</font>.</b> Now is not the time to lecture yourself over any past wrong turns, diet slip-ups, or mistakes made this year. Love yourself completely and abundantly. Enjoy food offerings in whatever form they take. You need not indulge, but temptations will be everywhere; so moderation is the key. Your cooked food cravings aren't going away unless you've been totally raw for many, many years. Staying consistently raw is not easy during the season, especially if you've just begun a raw diet, so think about it as making individual healthy decisions one situation at a time.&nbsp; Don't sweat it, tomorrow is another day.&nbsp; <br /><font style="font-size: 1.25em;"><b><br />Meditate.</b></font> Do this while standing in front of a table full of cooked food. Take a long deep breath. Walk away. Stay calm, while remembering why you went raw in the first place. Reconnect with those reasons while you walk away. Concentrate then on focusing your full attention on talking to someone that is far away from the food. Educate yourself during the holidays with all the raw food literature you can find, so you can intelligently inform your friends and family of all the reasons you are committed to staying raw. <br /><br /><b><font style="font-size: 1.25em;">Start new raw traditions.</font> </b>Take your beautifully wrapped dehydrated breads (or any converted traditional holiday dish) to your relative's house, serve up that decadent sweet raw chocolate mousse at your party, pass it around and let everyone savor its goodness. Make it a point to share your raw food delicacies with your family and friends now and everywhere you go during the holidays and forever!&nbsp; Don't be shy, or embarrassed, don't be afraid to let it all hang out, you care deeply about your health and your future, so let everyone know it.&nbsp; Maybe your healthy passions will catch on.&nbsp; <br /><br /><b><font style="font-size: 1.25em;">Eat beforehand.</font>&nbsp;</b> Before attending any party, fill up your belly with as much of your own raw splendiliciousness as you possibly can. If it's a work party, bring your own food there, then take a break and eat first, or load up that morning before leaving. Indulge in your all-time favorite, refreshing green smoothie right before you go. Have plenty of fresh cold water on hand at ALL times. Never be without it. Buy yourself the prettiest portable water bottle possible, which helps you savor your water all the more. Wear that bottle like a diamond ring.&nbsp; <br /><b><br /><font style="font-size: 1.25em;">Try attending only Raw Potluck Holiday Parties.&nbsp;</font></b> I know this is not always practical, but here you will find fellowship with like-minded individuals who fully support and understand your lifestyle and there are no food temptations. You'll meet new friends who will help you stay on track throughout the rest of your raw food journey.&nbsp; You'll also learn new recipes and that is always fun no matter how long you've been raw!<br /><b><br /><font style="font-size: 1.25em;">Have you considered hiring a private raw food chef?</font></b>&nbsp; This way you can fully enjoy and get ready for your own celebration without the worry of what to make or what to serve, stress-free and guilt-free.&nbsp; I'm available for catered events, retreats and private lessons!&nbsp; <br /><br /> <div><br /></div>]]>
        
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</entry>

<entry>
    <title>Fall Sprouting Series - Part 4</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/11/fall-sprouting-series-part-4.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5623</id>

    <published>2009-11-05T05:02:09Z</published>
    <updated>2009-11-05T03:16:33Z</updated>

    <summary><![CDATA[OK, I got a bit ahead of myself last week and covered our Part 4, How to Sprout.&nbsp; So, this week I'm going to give you:9 Simple and Delicious Ways to Enjoy SproutsAdd them to your tossed salads or make...]]></summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="sprouting" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoods" label="raw foods" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouting" label="sprouting" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouts" label="sprouts" scheme="http://www.sixapart.com/ns/types#tag" />
    
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        <![CDATA[<br /><br />OK, I got a bit ahead of myself last week and covered our Part 4, How to Sprout.&nbsp; So, this week I'm going to give you:<br /><br /><br /><font style="font-size: 1.25em;"><b>9 Simple and Delicious Ways to Enjoy Sprouts</b></font><br /><blockquote><ol><li>Add them to your tossed salads or make a sprout salad<br /><br /></li><li>Use in coleslaw (cabbage, clover, radish)<br /><br /></li><li>Try in wraps and roll-ups (alfalfa, sunflower, radish)<br /><br /></li><li>Stir-fry it with other vegetables (alfalfa, clover, radish, mung bean, lentil)<br /><br /></li><li>Mix with soft cheeses, tofu, yogurt of kefir for a dip (mung bean, radish)<br /><br /></li><li>Stir into soups or stews when serving (mung bean, lentil)<br /><br /></li><li>Add it to sushi (radish, sunflower)<br /><br /></li><li>Pair it with a main course as a side dish<br /><br /></li><li>Blend with vegetable juices (cabbage, mung bean, lentil) or juice it plain (wheatgrass, broccoli, alfalfa, pea lettuce, kale,</li></ol></blockquote><br /><br /> ]]>
        
    </content>
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<entry>
    <title>Fall Sprouting Series - Part 3</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/10/fall-sprouting-series-part-3.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5600</id>

    <published>2009-10-29T07:00:00Z</published>
    <updated>2009-10-29T19:36:38Z</updated>

    <summary>Sproutable SeedsMost seeds can be sprouted and eaten but avoid sprouting any seeds from plants that may have poisonous parts. Common seeds for sprouting include alfalfa, fenugreek, sunflower, lentils, peas, radish, and red clover. Mung beans have been sprouted in...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="sprouting" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoods" label="raw foods" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouting" label="sprouting" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouts" label="sprouts" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br /><font style="font-size: 1.25em;"><b>Sproutable Seeds</b></font><br /><br />Most seeds can be sprouted and eaten but avoid sprouting any seeds from plants that may have poisonous parts. Common seeds for sprouting include alfalfa, fenugreek, sunflower, lentils, peas, radish, and red clover. Mung beans have been sprouted in Asia for thousands of years, but take more equipment and time than other seeds. Other less common seeds include kale, cabbage, broccoli, garbanzos, pumpkin, mustard seed, and quinoa. Most grains can grow chlorophyll rich grass crops in soil, and grains without hulls can be used as short sprouts. Save garden seeds -sunflower and radish seeds are easy, just let them go to seed and harvest when dry and ripe. Caragana seeds make delicious sprouts.&nbsp; The seeds you buy must be high germination (90%+), preferably organic and labeled for sprouting.&nbsp; For beginners, it is recommended that you only grow one type of sprout at a time, as they can all have different growth times.<br /><br />Roasted or salted nuts, seeds, grains, and beans will not sprout. Some hulled seeds sprout, but have a shorter seed shelf life. Raw almonds and peanuts can be successfully sprouted without their shells. In general, most nuts are not recommended because they take weeks to germinate and may not taste good. Large beans such as black, red, navy, lima, pinto and kidney beans will all sprout; but don't taste good in the raw sprouted form because they're pretty starchy. Some grains are good sprouters. Hard and soft wheat, rye, and triticale all sprout well. Oats, barley millet, and brown rice sprout well, but are not very flavorful.<br /><br /><font style="font-size: 1.25em;"><b>&nbsp;How Much Does it Yield?</b></font><br /><br />A very small amount of seeds will give back very high yields. Here's an example: five tablespoons of alfalfa seeds (1/3 cup) will give you over a pound of fresh sprouts, at a cost of 30 cents!!&nbsp; This is why sprouting is so affordable and a great way to stretch the family food budget! But these babies need room to grow, for they are big producers. Alfalfa sprouts increase in volume over 32 times from seed to sprout! If 3.5 pounds of alfalfa seeds cost $13.95 and yield over 128 pints, that's only 11 cents a pint. Buy that same pint at a store and it would cost at least 99 cents. This can really add up!<br /><br />An 8 oz. bag of seeds equals 1 cup. Using the equation above, that would yield over 3 pounds of sprouts, at a total cost of less than $1.00. Now that's family friendly and budget wise.<br />&nbsp;<br /><font style="font-size: 1.25em;"><b>5 Inexpensive, Common Household Items You Will Need To Start</b></font><br /><br />1.&nbsp;&nbsp; <b>A glass jar</b>, wide mouth, 1qt. to gallon (1 to 4 liters) size, depending on your appetite for sprouts and size of your family. Quart canning jars are a bit small, with little room for the little darlings to grow.&nbsp; I personally like half gallon jars.<br /><br />2.&nbsp;&nbsp; <b>Something to prop up the jar</b> at a 45 degree angle - I use a wood dish drainer as shown below.<br /><br />3.&nbsp;&nbsp; <b>Netting.</b> It can be wire window screening, stockings/hosiery, nylon tulle, or a&nbsp; cheesecloth. Anything that allows the soaking water to drain through at the jar's mouth.<br /><br />4.&nbsp;&nbsp; <b>Rubber band </b>to hold screen in place over the open mouth of jar.<br /><br />5.&nbsp;&nbsp; <b>Fresh water</b>. I like to use distilled or bottled water.<br /><br />Next, purchase your seeds and you're ready to get sprouting! <br /><br />&nbsp;<br /><font style="font-size: 1.25em;"><b>Easy Sprouting Directions (for most smaller seeds) </b></font><br />&nbsp;<br />Sprouting from scratch is very easy. The seeds do all the work. All you have to do is water and rinse them. A minute or two, twice a day is all it takes.&nbsp; You can start a fresh batch in the mornings. It's better to grow in smaller quantities and eat fresh sprouts than to grow larger quantities and store them in the refrigerator for days on end. I have had sprouts go bad this way, even when stored in green bags - sometimes less is more. By sprouting less at a time, you can also keep a fresh rotation of sprouts.<br />&nbsp; <br />Your seeds need to be soaked in water so that they can expand. The sprouting process begins as the seeds absorb sufficient water to activate the germination process. Sprouts are unique in that they absorb nutrients from the water. They can also absorb contaminants. Your sprouts will taste better and be healthier when sprouted in pure, clean water.<br /><font style="font-size: 1.25em;"><b><br />1. Soak your seeds. </b></font>for 6-8 hours. Put 1 to 4 tablespoons of seeds in your wide mouth glass jar. Cover with netting and secure with a rubber band. Add water, swirl, and drain. Then add 1 cup cool water and soak seeds for 6- 8 hrs.&nbsp; The rule of thumb for smaller seeds (kale, alfalfa, broccoli, clover, radish, etc.) is two tablespoons of seeds in a half gallon jar. <br /><br /><font style="font-size: 1.25em;"><b>2. Rinse. </b></font>Twice a day, swirl and drain out the stale water.&nbsp; Once in the morning and once in evening (12 hours apart). Invert jar by propping at a 45 angle on your dish drainer. The reason for this is to insure proper water drainage, and air circulation. If the jar is placed straight up and down, then no air circulates through the jar and seeds are on top of one another - this can cause mold. <br /><br />Again, sprouts grown in a jar expand and fill the jar, and need to have proper aeration. <br /><br />The residue left on the sides of the jar is putrefaction. This is why I thoroughly rinse my sprouts each and every day, once in the morning and once at night.<br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="draining sprouts.jpg" src="http://www.remember.org/splendorintheraw/blog/draining%20sprouts.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" width="461" height="346" /></span>&nbsp;<br /><font style="font-size: 1.25em;"><b>Repeat Step 2 For 2-3 Days</b></font><b> </b><br /><br />Keep the seeds in a warm dark place for the first 3 days, under a kitchen cabinet in a perfect location.&nbsp; On the 4th day, place them in diffused or indirect sunlight this way they can begin to develop chlorophyll and they will begin to turn green. This is a vital step as we need the chlorophyll. Never place the sprouts in direct sunlight as they will wilt or die.<br /><br />Viable seeds have stored nutrients which multiply when sprouted. Sprouts achieve their maximum nutrient density after the first 2-5 days of growth. When the sprouts are ready to harvest, remove them from their jar and place them in a cool bath of water. You can now gently shake and rinse the hulls off your sprouts by using your hands. Hold a handful of sprouts, make a S pattern with them and soon you will see the hulls float to the top of the water and attach themselves to the side of your sink. Place the rinsed sprouts in a strainer and repeat this process until all of the hulls are removed from your sprouts. Place them in a green storage bag in your refrigerator for up to one week.<br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="hulling sprouts.jpg" src="http://www.remember.org/splendorintheraw/blog/hulling%20sprouts.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" width="461" height="346" /></span>&nbsp;<br />&nbsp;<font style="font-size: 1.25em;"><b>For larger seeds</b> </font>and beans, such as sunflowers, lentils, garbanzo, and pumpkin, soak up to ½ cup of seeds for up to a day (until little tails start to appear) instead of 6-8 hours as was suggested for the smaller seeds.&nbsp; The rest of the instructions are the same.<br /><b><br /><font style="font-size: 1.25em;">Enjoy.&nbsp;</font></b> Your sprouts should be ready to harvest in 3-6 days when they are about 3 - 5 centimeters or 1 - 2 inches long, they should also be a beautiful shade of green.<br /><br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="finished sprouts.jpg" src="http://www.remember.org/splendorintheraw/blog/finished%20sprouts.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" width="426" height="282" /></span><br /><font style="font-size: 1.25em;"><b>Harvesting and Storing Sprouts.</b> </font>Sprouts should be harvested when they taste the best. Some people prefer longer, more fibrous sprouts and others like very tender sprouts. Harvest times may vary depending on the seed, amount of watering, and growing temperature.&nbsp; Most sprouts can be ready to eat in two to three days, this just depends on your liking.<br /><br />Some sprouts keep well in the refrigerator for one to two weeks after harvesting. Never freeze your sprouts! Storing sprouts in regular plastic bags tends to rot them. I enjoy using the Green Bags as they absorb and remove damaging gases, dramatically extending the life of&nbsp; sprouts. Some signs of deterioration are bad odor, soft or soggy texture, mold, or darkened sprouts. If some sprouts in a batch go bad, throw out the whole batch and start a new crop. <br /><br />I like to rinse my bagged sprouts once every 3 days to help them maintain their moisture. Leafy green sprouts generally keep in the refrigerator for 7-14 days after maturity depending on variety and season. Bean/legume sprouts last 10-21 days. Store dry seeds in glass jar with sealed lids. Keep in them in a cool place, ideally away from heat and light.<br /><font style="font-size: 1.25em;"><b><br />Be sure to check Splendor In The Raw's NEWS tab next Thursday, when I'll present Part 4 of our Fall Sprouting Series.<br /></b></font><br /><br />&nbsp;<div><br /></div><div><br /></div><div><br /></div><div><br /></div>]]>
        
    </content>
</entry>

<entry>
    <title>Fall Sprouting Series - Part 2</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/10/fall-sprouting-series-part-2.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5588</id>

    <published>2009-10-22T05:00:00Z</published>
    <updated>2009-10-22T23:20:48Z</updated>

    <summary>GROWING YOUR OWN SPROUTSBy growing your own sprouts you will save yourself a ton of money. It is a lot cheaper to buy the sprout seeds, grow and harvest the sprouts rather than buying them from your local grocery store....</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="entertain raw" scheme="http://www.sixapart.com/ns/types#category" />
    
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        <category term="salads" scheme="http://www.sixapart.com/ns/types#category" />
    
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    <category term="organicgardening" label="organic gardening" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouting" label="sprouting" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouts" label="sprouts" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br /><font style="font-size: 1.25em;"><b>GROWING YOUR OWN SPROUTS</b></font><br /><br />By growing your own sprouts you will save yourself a ton of money. It is a lot cheaper to buy the sprout seeds, grow and harvest the sprouts rather than buying them from your local grocery store. Growing your own sprouts will also allow you to enjoy them when they are at their absolute freshest and tastiest. Imagine the simple pleasure of grabbing a handful of these beauties from their growing container, rinsing them and then gobbling them up! It's fantastic! Because home grown spouts are fresher, they contain higher levels of nutrients. By growing your own sprouts you choose which varieties of sprouts you add to your diet. You're not limited to what's just available at your local market. I heard someone say once that sprouts are the fast food of gardening and that's true and that funny fact stuck with me.<br /><br /><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img alt="sprouts (2).jpg" src="http://www.remember.org/splendorintheraw/blog/sprouts%20%282%29.jpg" class="mt-image-center" style="margin: 0pt auto 20px; text-align: center; display: block;" width="379" height="317" /></span><br /><b>FOOD POISONING AND SPROUTS</b><br /><br />There have been many news stories regarding salmonella and or e-coli contamination in sprouts. These have been combined with warnings from the FDA that sprouts could be contaminated with food poisoning bacteria and advising the very old, the very young, and those with compromised immune systems to avoid raw sprouts. So it's no wonder folks are afraid to try sprouts let alone understand all the amazing health benefits they hold. Who knows for sure why or how those sprouts became contaminated. I just say all the more reason to sprout your own! You know exactly where the seeds came from what's going into them and how they are being handled.<br /><br /><b>WHAT CAN YOU DO TO BE EXTRA SAFE?</b><br /><br />Use certified organic seeds. Organic certification assures that seeds have been grown and handled in a manner that helps minimize possible sources of contamination. Manure used on organic fields, for example, must be composted for a long period. Composting has been shown to reduce or eliminate pathogens in manure. Organic farmers are also required to use rodent- and bird-proof storage for seeds to be used for human consumption. Make sure that any seeds you buy have been handled as a food crop and not a farm planting seed crop. Find this information out before you buy.<br /><br />Seeds that have been in contact with animals or animal waste could be contaminated with salmonella or e-coli, leading to food poisoning. Reputable sprouting seed suppliers test all lots of seeds for contamination. <br /><br />Treat sprouts and foods containing sprouts as you would any nutritious food - refrigerate them until used.<br /><br />Be sure to check Splendor In The Raw's NEWS tab next Thursday, when I'll present Part 3 of our Fall Sprouting Series.<br /><br /><br />&nbsp;<div><br /></div>]]>
        
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<entry>
    <title>Fall Sprouting Series - Part 1</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/10/fall-sprouting-series-part-1.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5577</id>

    <published>2009-10-15T07:00:00Z</published>
    <updated>2009-10-20T19:30:11Z</updated>

    <summary>I believe that sprouts are so important to a healthy lifestyle that I&apos;m going to devote four weeks of news articles to talking about 1) Why we should eat them, 2) Why we should grow them ourselves, 3) What we...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="gardening" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="getting started" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="sprouting" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="homegardening" label="home gardening" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="organic" label="organic" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouting" label="sprouting" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="sprouts" label="sprouts" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br /><font style="font-size: 1em;"><i>I believe that sprouts are so important to a healthy lifestyle that I'm going to devote four weeks of news articles to talking about 1) Why we should eat them, 2) Why we should grow them ourselves, 3) What we can sprout, and, drum roll, 4) How to sprout!&nbsp; So, here's Part 1 of the Fall Sprouting Series - Why Sprouts?</i></font><br /><br />If eating raw foods has you wondering if you can afford it - wait till you hear how inexpensive and simple it is to grow abundant amounts of your own food, indoors, all year around... for pennies a pound!&nbsp; Growing your own sprouts is one way to get nutritious, and inexpensive, fresh, organic foods year 'round.&nbsp; Why sprouts?&nbsp; Read on...<br /><br />There are so many reasons to eat fresh sprouts that I can't even begin to count them all.&nbsp; Sprouts are always a delicious, fresh, colorful, organic and healthy addition to any food - whether you are eating a salad, sandwich or a super gourmet meal. Sprouts are a perfect match! They contain essential vitamins, minerals, proteins, and enzymes - all necessary and vital for the body to function optimally. In addition to providing the greatest amount of these nutrients, sprouts deliver them in a form that is easily digested and assimilated. In fact, they actually improve the efficiency of digestion. Sprouts supply the highest amount of vitamins, minerals and enzymes of any food per unit of calorie! Sprouts nourish and strengthen the whole body, including the vital immune system.&nbsp; Sprouts are so inexpensive (even when organic) they are always fresh (they grow until you chew them) and I also believe that they&nbsp; have the potential to help solve hunger and malnutrition problems in our communities and in developing countries. Because sprouts are so rich in nutrients, affordable, and easy to transport as seeds prior to sprouting, world hunger could truly be a thing of the past. Sprouts are always abundant, especially important in the winter when the quality of fresh fruits and vegetables are declining and their prices are increasing.<br />&nbsp;<br />
<span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img class="mt-image-right" style="margin: 0pt 0pt 20px 20px; float: right;" alt="sprout sandwich.jpg" src="http://www.remember.org/splendorintheraw/blog/sprout%20sandwich.jpg" height="399" width="301" /></span>A lot of us depend on fresh produce that is transported across half a continent. True, we may garden in the summer or shop our local farmer's markets, but winter stops all but the most dedicated, or most southern, gardeners and small farms. By sprouting at home, we can supply delicious, healthy, fresh food to ourselves and our families - without the environmental drawbacks of large corporation farm raised produce - at a fraction of the cost.<br />&nbsp;<br />Sprouting at home takes only a few minutes a day and can produce a good part of your daily nutritional requirements.&nbsp; Because they're grown right in your kitchen counter/garden, they have not been in cold storage, or on supermarket shelves, losing valuable nutrients. If you can supply a glass jar, some screen or netting (hosiery, stockings or cheesecloth works well too), rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days.<br />&nbsp;<br />As you become accustomed to eating sprouts, you'll eat more sprouts! Many people find that as they increase sprouts in their diet, they eat fewer unhealthy foods. Since the body is receiving a healthy dose of nutrients, the brain lessens the body's craving for excessive (and unhealthy) eating. Sprouts generally are associated with healthy weight loss.&nbsp; Try sprouting a variety of seeds and harvest them at different stages to determine which you and your family members like best. You'll discover delightful ways to incorporate them into your meals. There are dozens of amazingly tasty sproutable seeds with different flavors, shapes, and textures.&nbsp; The opportunities to add them to salads, sandwiches and other delectable raw dishes become endless.<br />&nbsp;<br />Sprouting takes barely any time at all to do - if you can squeeze a five minute daily commitment to sprouting into your busy lifestyle, you will always have a fresh supply of organic produce at hand.<br /><b><font style="font-size: 0.8em;"><br /><i><font style="font-size: 1.25em;">Be sure to check Splendor In The Raw's NEWS tab next Thursday, when I'll present Part 2 of our Fall Sprouting Series - Why We Should Grow Sprouts Ourselves!&nbsp; Bye for now!</font></i></font></b><br /><br />
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<entry>
    <title>Chef Tina Jo Interviews 90 Second Fitness Guru Pete Cerqua</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/10/chef-tina-jo-interviews-90-sec.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5550</id>

    <published>2009-10-01T09:01:49Z</published>
    <updated>2009-10-01T18:42:22Z</updated>

    <summary> Listen to Chef Tina Jo interview Fitness Guru Pete Cerqua - PETE CERQUA owns and operates the 90-Second Fitness flagship studio in New York City. One of New York&apos;s most respected and in-demand fitness trainers, he has been helping...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
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    <category term="90secondfitness" label="90 Second Fitness" scheme="http://www.sixapart.com/ns/types#tag" />
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        <![CDATA[<div align="center"><br /><a href="http://www.amazon.com/90-Second-Fitness-Solution-Time-Efficient-Healthier/dp/1416566481/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1254318203&amp;sr=8-1"><img alt="Petes Cerqua 90 Second Fitness" src="http://www.remember.org/splendorintheraw/blog/Petes%20photo.jpg" class="mt-image-center" style="margin: 0pt 20px 20px 0pt;" width="500" /></a></div>

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    <tbody><tr><td width="160"><!-- AudioAcrobat.com Player code BEGIN -->
      <div class="aaplayer"><iframe src="http://www.audioacrobat.com/playweb?audioid=Pdcc45d9facf66b0f68fe4bf430be13e7Z1p%2BQ1REY2J9&amp;buffer=5&amp;fc=660099&amp;pc=AAAAFF&amp;kc=888800&amp;bc=000000&amp;brand=1&amp;player=bp14" scrolling="no" frameborder="0" height="62" width="160"></iframe><br /><div align="center"><a rel="enclosure" href="http://www.audioacrobat.com/export/Pdcc45d9facf66b0f68fe4bf430be13e7Z1p+Q1REY2J9.mp3"><img src="http://www.audioacrobat.com/images/buttons/downloadmp3.gif" alt="MP3 File" border="0" height="16" width="72" /></a><br /></div><br /></div> <font color="#ffffff"><b>Listen to Chef Tina Jo interview Fitness Guru Pete Cerqua - <br /><br />PETE CERQUA owns and operates the 90-Second Fitness flagship studio in New York City. One of New York's most respected and in-demand fitness trainers, he has been helping people lose weight for more than twenty years.</b></font>
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  </tbody></table><br /><a href="http://www.amazon.com/90-Second-Fitness-Solution-Time-Efficient-Healthier/dp/1416566481/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1254318203&amp;sr=8-1" target="_blank"><b><font size="3" color="#ebc858">BUY BOOK</font></b></a></div>]]>
        
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</entry>

<entry>
    <title>Chef Tina Jo Interviews Raw Food Author Angela Stokes-Monarch</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/10/chef-tina-jo-interviews-raw-fo.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5554</id>

    <published>2009-10-01T06:51:54Z</published>
    <updated>2009-10-01T07:04:48Z</updated>

    <summary>I had the pleasure of meeting and chatting with Angela Stokes (now Stokes-Monarch) and her husband Matt Monarch at the Raw Spirit Festival held in Santa Barbara, California, this past June. I found them both to be amazingly delightful people,...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="interviews" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="juicing" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="tina jo recommends" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="angelastokes" label="Angela Stokes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="interview" label="interview" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="matt" label="Matt" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="monarch" label="Monarch" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoodfestival" label="raw food festival" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="santabarbara" label="santa barbara" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="weightloss" label="Weight Loss" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br />I had the pleasure of meeting and chatting with Angela Stokes (now Stokes-Monarch) and her husband Matt Monarch at the Raw Spirit Festival held in Santa Barbara, California, this past June. I found them both to be amazingly delightful people, very grounded and each gifted in their own right. The thing that struck me the most was just truly how much love they have for one another. My interview took place a few weeks before there nuptials, so you can imagine the kind of energy that they were putting out. It was pure magic! <br /><br />I talked with both Angela and Matt separately, so I am bringing you both those interviews. Matt's aired on Sept. 24 and now Angela's. <br /><br />For more information about Angela, visit her website at <a href="http://www.rawreform.com/" target="_blank">http://www.rawreform.com</a>. <br /><br />Here is what Angela had to say during our interview... <embed src="http://blip.tv/play/hI0JgaP_NAA" width="580" height="400" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always"></embed>]]>
        
    </content>
</entry>

<entry>
    <title>Interview With Raw Food Educator &amp; Author Matt Monarch</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/09/interview-with-raw-food-educat.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5546</id>

    <published>2009-09-24T16:26:27Z</published>
    <updated>2009-09-26T02:04:51Z</updated>

    <summary>I had the pleasure of meeting and chatting with Matt Monarch and Angela Stokes (now Stokes-Monarch) at the Raw Spirit Festival held in Santa Barbara, California, this past June. I found them both to be amazingly delightful people, very grounded...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="interviews" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="angelastokes" label="Angela Stokes" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="author" label="Author" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="interview" label="Interview" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="mattmonarch" label="Matt Monarch" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoodeducator" label="Raw Food Educator" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawspiritrawsuccess" label="Raw Spirit &amp; Raw Success" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawspiritfestival" label="Raw Spirit Festival" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br />I had the pleasure of meeting and chatting with Matt Monarch and Angela Stokes (now Stokes-Monarch) at the Raw Spirit Festival held in Santa Barbara, California, this past June. I found them both to be amazingly delightful people, very grounded and each gifted in their own right. The thing that struck me the most was just truly how much love they have for one another. My interview took place a few weeks before there nuptials, so you can imagine the kind of energy that they were putting out. It was pure magic! <br /><br />I talked with both Angela and Matt separately, so I'll be bring you both those interviews. Matt's will air today (Sept. 24) and Angela's will follow next Thursday (Oct. 1). Matt is a well-known Raw Food Educator and is the author of Raw Spirit &amp; Raw Success. He travels the United States lecturing on the benefits of a raw food diet. He is one charming gentlemen who has a message and a passion to share with the world. <br /><br />For more information about Matt, visit his website at <a href="http://www.rawfoodworld.com/" target="_blank">http://www.rawfoodworld.com</a>. <br /><br />Here is what Matt had to say during our interview... <embed src="http://blip.tv/play/hI0JgaLhKAA" width="580" height="400" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always"></embed>]]>
        
    </content>
</entry>

<entry>
    <title>Carly Balsz is a very interesting woman with...</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/09/carly-balsz-is-a-very-interest.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5512</id>

    <published>2009-09-17T07:38:20Z</published>
    <updated>2009-09-17T08:48:49Z</updated>

    <summary> ...what I found to be, a fascinating story. I met Carly at the Raw Spirit Festival in Santa Barbara, California, this past June. I was cruising the market area and stumbled upon Carly and her cultured vegetables and coconut...</summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="interviews" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="out &amp; about" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="carlybalz" label="carly balz" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="interview" label="interview" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfoodfestival" label="raw food festival" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawspiritfestival" label="raw spirit festival" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="santabarbara" label="santa barbara" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<br /><br>
<p><b>...what I found to be, a fascinating story.</b></p>
<p><img height="250" alt="carly balsz" hspace="5" src="http://www.remember.org/splendorintheraw/blog/carly%20balsz.jpg" width="190" align="left" vspace="5" /></form> I met Carly at the Raw Spirit Festival in Santa Barbara, California, this past June. I was cruising the market area and stumbled upon Carly and her cultured vegetables and coconut kefir line. I was immediately drawn to Carly's booth because of all the beautiful colors that are represented in her line. I tried Carly's raw cultured vegetables and was absolutely blown away at the flavors. After sampling not one, but all three, of her fermented lines I have to say I was pretty impressed. I started reading an informational brochure about Carly and her vegetables and her healing center, grabbed a few more of her samples and was on my way. I didn't make it far though, I just kept mulling over what I had just read and all of those delicious flavors were still marinating in my mouth. I just couldn't connect all the dots! How and why did this woman decide to make these incredible cultured vegetables? I had to know. So back to her booth I went. Fortunately for me, Carly was busy answering a few questions from another patron so I was able to snatch a few more samples while I waited! What? It was research, after all! Anyway, when Carly was available I posed the question. You're an RN, who is also a colon therapist, who also makes a mean cultured vegetable line, how did this all come about? Here's what I found out...</p>
<p>&nbsp;</p>
<p><embed src="http://blip.tv/play/hI0JgaDaWQA" width="580" height="400" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always"></embed> </p>
<p>&nbsp;</p>
<p>For more information on Carly Balsz, R.N., and Carly's products and services, make sure to visit <a href="http://www.healingmovement.net/" target="_blank">HealingMovement.net </a>. THIS JUST IN: Carly has agreed to spend some more time with us, so look for my next interview with her in the coming months. Here's your opportunity to send in your questions that you'd like me to ask her! </p>]]>
        
    </content>
</entry>

<entry>
    <title>The Adventures of Elvis and Priscilla</title>
    <link rel="alternate" type="text/html" href="http://www.remember.org/splendorintheraw/blog/2009/09/elvis-and-priscilla-in-the-gar.html" />
    <id>tag:www.remember.org,2009:/splendorintheraw/blog//293.5488</id>

    <published>2009-09-03T04:00:00Z</published>
    <updated>2009-09-03T08:32:14Z</updated>

    <summary><![CDATA[ A few months ago we were blessed with a gift of two little ducklings. When we received them they were only days old.&nbsp; They were quite a surprise, but yet a welcomed addition to our already growing animal family....]]></summary>
    <author>
        <name>Chef Tina Jo</name>
        <uri>http://www.fmgnetwork.com</uri>
    </author>
    
        <category term="gardening" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="herbs" scheme="http://www.sixapart.com/ns/types#category" />
    
        <category term="out &amp; about" scheme="http://www.sixapart.com/ns/types#category" />
    
    <category term="ducks" label="ducks" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="organicgarden" label="Organic Garden" scheme="http://www.sixapart.com/ns/types#tag" />
    <category term="rawfood" label="raw food" scheme="http://www.sixapart.com/ns/types#tag" />
    
    <content type="html" xml:lang="en" xml:base="http://www.remember.org/splendorintheraw/blog/">
        <![CDATA[<p>
</p><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img class="mt-image-right" style="margin: 0pt 0pt 20px 20px; float: right;" alt="Elvis &amp; Priscilla as babies smaller.jpg" src="http://www.remember.org/splendorintheraw/blog/Elvis%20%26%20Priscilla%20as%20babies%20smaller.jpg" width="300" height="199" /></span>
<p><br />A few months ago we were blessed with a gift of two little ducklings. When we received them they were only days old.&nbsp; They were quite a surprise, but yet a welcomed addition to our already growing animal family. Their names came to me immediately: Elvis and Priscilla.&nbsp; Elvis, because he has a beautiful black mane of feathers on the top of his head, and Priscilla because it only seemed appropriate, being they were going to live their lives together. <br /><br />
</p><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img class="mt-image-left" style="margin: 0px 20px 20px 0px; float: left;" alt="Elvis as a baby smaller.jpg" src="http://www.remember.org/splendorintheraw/blog/Elvis%20as%20a%20baby%20smaller.jpg" width="179" height="227" /></span>Their names came with great ease, but finding a place for them to grow and flourish in the house of 5 dogs, 3 cats, 4 horses and 2 goats turned out to be quite a challenge. The first step in their little journey was a little wooden house. That was where they would sleep when evening fell upon us. During the day we would move them to their outdoor playground, complete with a mesh top to keep them safe.&nbsp; There they would bask in the sun, play in the sand and feast on baby duck food.&nbsp; That was all fine and good, but swimming in a large Tupperware bowl was their favorite thing to do. It was quite an event. First Elvis would place one foot in then the second, he'd bob up and down, float, back stroke, breast stroke, dive, he did it all. He was the master of that Tupperware pool; it was Elvis' favorite playground feature. Priscilla, however, would nervously quack at him on the side. Screaming, it sounded like to me, the dangers of swimming after eating, calling him a show off and a loser boy duck. She would pace back and forth in uncontrollable worry. If she would have had hands she would have been nervously wringing them. But, if you watched closely, you could see her facial expression change as she would decide enough was enough. Her face would go from worry to determination in a matter of minutes.&nbsp; Priscilla was heading into the Tupperware pool.&nbsp; Her little yellow webbed feet weren't made for sprinting, but she made them move, not with grace but with sheer grit! She'd get a good running start with her wings flapping alongside her, her head down willing her lagging body forward. Her eyes were closed tightly as she leaped forward into the pool. You would think she'd make quite the splash, but no. Once her body hit that water Priscilla turned to a thing of grace. After her feather-like landing she would turn her head to Elvis and quack "What? I'm here, aren't I?" and then she'd quickly paddle off as if she had better things to do than float with a boy duck!<br /><p><br />Their sky was covered by a mesh screen that was in place to keep others from the interrupting Elvis as he performed in the Tupperware pool. That is what Elvis thought at least.&nbsp; He and Priscilla would argue about this daily. Elvis would puff out his chest and say, ''What else could it be? Look how they love me! The other animals sit atop the mesh every day and watch me perform; they watch every move I make.&nbsp; As a matter of fact they even fight amongst themselves to get the best seat!" Every day Elvis and Priscilla would be carried to their sandy playground and every day Elvis would boast about his performance as the crowd above would start to gather. Priscilla would again warn Elvis of the dangers of swimming on a full stomach, call him a show off and pace nervously until she could no longer stand Elvis having all the fun and hogging the spotlight.<br />&nbsp;<br />
</p><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img class="mt-image-right" style="margin: 0px 0px 20px 20px; float: right;" alt="booger.jpg" src="http://www.remember.org/splendorintheraw/blog/booger.jpg" width="270" height="444" /></span>The day finally came that Priscilla had been envisioning for weeks. Something went wrong.&nbsp; 
<span class="mt-enclosure mt-enclosure-image" style="display: inline;">&nbsp;</span>Terribly wrong.&nbsp; It was the day Booger the cat managed to get his great big meaty paw through the mesh screen. After hearing Elvis screaming, we rushed outside to find him hanging upside down in the clenches of Booger's paw.&nbsp; (Fortunately, Booger might have been able to get his paw in there, but no way could he get it out with Elvis attached!) That was the day Elvis and Priscilla moved to the garden. <br /><br />The walk to the garden would have been pleasant enough if Priscilla hadn't been giving Elvis a piece of her mind. "Show off," she would quack at him, "look what trouble we're in now. When will you learn to be more cautious?" Elvis just ignored her. He was still in shock that his somersaulting and twist dive was so rudely interrupted.<br />&nbsp;<br />When we all arrived at the garden, Priscilla and Elvis both were amazed at how clear the sky was and how much space there was to roam about freely. "No more mesh overhead," Priscilla quacked happily. "Yeah, no more crowds," Elvis said, kicking at the tomato plant in front of him. Priscilla was absolutely delighted to be living in the garden. She'd run up and down the rows of plants quacking "What's this one... what's that one?"&nbsp; She would quack in pure delight "This is what the Garden of Eden must have been like, don't you think Elvis?" Funny thing is she never noticed that Elvis didn't respond back to her, Priscilla was far too busy going on to the next thing. "Bugs! Elvis look!", she quacked, "Look at all these ants and flies! Look there goes another one!" Priscilla could hardly stand still. She would just waddle from one row of plants to the next, searching out bugs. She was a girl on a mission. It was Elvis this time who would shake his head in dismay and quack "Be careful Priscilla, don't go too far!"<br /><br />But Priscilla never listened; she would mumble something about a loser diver boy, but Elvis could hardly hear her these days because Priscilla had taken up eating not only the bugs, but the beautiful leaves of lettuce and kale. "Come on Elvis!" she would quack. "Look, all you have to do is jump up here and you won't believe all the stuff. There are amazing red balls that hold this delicious juice and green leaves everywhere of different sizes and tastes. You've just got to see this Elvis. Come on," she'd quack. For days this went on until Elvis finally gave in. "Ok. Fine Priscilla, but I'm not jumping up there. If you want me to taste whatever it is you're talking about you'll just have to drop some down for me." So that's exactly what Priscilla did. She went row by row and pulled, then dropped, lettuce leaves, kale, tomatoes and even green beans down to Elvis. One by one she'd pluck, then drop, pluck, then drop. Suddenly Elvis forgot all about diving and his large fan base. He decided to join Priscilla on top and taste more of these special delights. That's the night Elvis and Priscilla ate their way through an entire vegetable bed. <br /><br />The next day Elvis and Priscilla where moved out of the Garden of Eden. They now live with the goats. As you can see, this story is to be continued....<br /><br /><br />
<p>
</p><span class="mt-enclosure mt-enclosure-image" style="display: inline;"><img class="mt-image-center" style="margin: 0pt auto 20px; display: block; text-align: center;" alt="E and P with goats.jpg" src="http://www.remember.org/splendorintheraw/blog/E%20and%20P%20with%20goats.jpg" width="400" height="269" /></span>
<p><br /><br /></p>
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