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Jackie Hitchcock - Certified Yoga Teacher & Trainer, Aerial Yoga Teacher & Plant-Based Raw Chef

Offering Yoga Teacher Training, Retreats, Wellness Classes, Raw Food Classes & Online Resources

Living Food and Yoga Blog

Living Plant-Based Cuisine & The Yogic Lifestyle

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Jicama - A Great Source of Carbs for Raw Foodies

Posted by Jackie Hitchcock on January 12, 2013 at 3:35 AM Comments comments (0)

     Jicama - A Great Source of Carbs for Raw Foodies

Jicama is a vine indigenous to Mexico.  The edible portion of Jicama is the root, it also goes by the name of Mexican Yam or Mexican Turnip.  While Jicama may resemble potato, it is much sweeter and not gritty like the potato.  It's sweet flavour comes from it's inulin content, a fructooligosaccharide, which is a prebiotic essential to gut health.

Jicama is most often eaten raw and is a wonderful source of carbohydrates for people on a raw food diet.  It can be sliced thin and used like crackers, into sticks for dipping, or in salads.  You can also get creative and use this root for pasta alternatives.  Jicama is high in vitamins A, B and C, as well as calcium and phosphorus.  If you've never tried Jicama, give it a go!  It has a fresh taste and crisp texture that you're sure to love!

                                                          

Yerba Mate For Wellness

Posted by Jackie Hitchcock on January 10, 2013 at 1:45 PM Comments comments (0)

            Organically Grown Yerba Mate For Wellness

As I sit here enjoying an afternoon cup of Yerba Mate, I thought I might share with you some of it's benefits.

For those of you aren't familiar with Yerba Mate, it's a South American species of Holly which has been consumed for hundreds of years in the form of tea.  Yerba Mate promotes a sense of well-being and naturally increases energy levels.  It is best brewed cold, but hot water can also be added for a comforting warm drink.  

Yerba Mate promotes weight loss and is an appetite suppressant.  It can be used to treat depression and anxiety.  Mate contains antioxidants as well as anti-inflammatory properties.  It lowers blood pressure and contains vitamin C, vitamins B1 and B2.  

The tea is traditionally brewed in a gourd, as pictured here, and sipped through a type of straw called a bombilla.  The mental and physical health benefits of consuming Yerba Mate are many.  Try it for yourself and feel the difference!

                                          

Raw Gazpacho Soup - Sans Garlic!

Posted by Jackie Hitchcock on September 2, 2012 at 8:00 PM Comments comments (0)

I've been visiting Prince Edward County, Ontario for most of the summer!  Local food is very much a part of the culture here.  Coming into September, the weather is still hot and sunny, there is so much local produce to enjoy!  A cold gazpacho soup was in order today, it turned out so delicious, I made two batches! 


I'm currently working with an individual who doesn't eat garlic due to allergies, so this soup is garlic-free!  As healthy as raw garlic can be, it is often too prevalent in raw food recipes.  I'm sure I'm not alone when I express that secondhand garlic smells, and smelling of garlic myself, is not always desirable!  To each, their own, enjoy this delicious and healthful Garlic-free Raw Gazpacho Soup!




2 celery stocks, diced fine

1 red bell pepper, seeded and chopped

1 red onion, diced fine

1 cucumber, finely chopped

1 kg ripe tomatoes, finely chopped

1 T fresh basil, chopped

1/2 tsp gluten-free cayenne pepper

3 T extra virgin olive oil

2 T naturally fermented red wine vinegar

1/2 C cold water

sea salt & freshly ground pepper to taste


Stir all ingredients together.  Chill for @ 1 hour.  Stir.   Serve with drizzle of olive oil if desire.  Serves 6-8.


Wild Purslane - A Succulent Vegetable

Posted by Jackie Hitchcock on September 2, 2012 at 5:05 PM Comments comments (0)

     A friend of mine recently complained of weeds in his tomato garden.  This sounds normal, except that the particular 'weed' he was concerned about is purslane, a delicious vegetable itself!

 

     Purslane is a member of the family portulacaceae, related to the house plant portulaca.  Common in North America, purslane originates in Southern Europe and is often eaten as a vegetable in areas of the Mediterranean.  The plant is tangy with a succulent and crispy texture. 


     Nutritious purslane has many health benefits, including being a source of vitamin A, vitamin C, calcium, magnesium, potassium and iron. It also contains more omega-3 fatty acids than any other leafy green vegetable!  


     If you spot purslane in your garden, harvest it!  This important plant should not be considered a weed! 

                                                                 


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