Today only, at Buy Low (the old Food 4 Less) in Provo, cabbage is $0.20/lb. Great time to make raw sauerkraut for next to nothing–see Ch. 8 of 12 Steps to Whole Foods.
Archive for September, 2009
Kicking off group buy now! raw almonds, nuts, seeds, agave, honey, coconut oil, more
Thank you so much for your patience as we put the ordering process together . . . we are excited to announce that we’re finally able to take orders in this year’s group buy:
https://gsmg.infusionsoft.com/cart/store.jsp?view=1&i=3&navicat=3
The most important part of our buy is raw almonds because they simply aren’t available anywhere else. They are a critical part of your high-nutrition, raw-food, plant-based diet. They are high in fiber and protein, and rich in antioxidants, vitamins, and minerals. You cannot get truly raw almonds anymore through retailers, and if anything says “raw,” that just means “not roasted.” California law in September 2007 mandated pasteurization of almonds, which kills enzyme potential through heat.
That’s why I do this group buy. I get truly raw almonds (only $3/lb. if you get 100 lbs. or more) before they are shipped out to be pasteurized and fumigated and shipped back to the rancher. You can soak the almonds overnight, dehydrate them below 116 degrees, and have an incredible, sprouted, delicious snack year-round.
(Need a dehydrator? Here’s my recommendation for the best one, designed to preserve enzymes and nutrients:
http://www.greensmoothiegirl.com/robyn-recommendations/dehydrators/)
This buy is possible because of a loophole in the law allowing 100 lbs. to be sold to any one individual. You will be asked to provide a name of the recipient of each 100 lbs. of almonds in the order.
You can order for JUST YOURSELF, or you can order for your community of people interested in nutrition and raw plant food.
You can create a repeatable income stream for yourself by signing up for our mailing list as a co-op organizer. It’s free, and I’ll be helping you however I can, to build a list and do group buys once a year or more often, in your community. People will be so thankful to you, and it’s not only a tax writeoff, but also a business that does well in tough economic times when people are putting their money towards preparedness and essentials. Sign up for the list here and we’ll send you an order form to distribute with markups giving you 20-30% profit, as well as a list of profit margin on each item for your records. Here’s where you sign up:
http://www.greensmoothiegirl.com/group-buy/my-local-co-op/
We also have, this year, fabulous raw honey, raw/organic agave, cold-pressed organic coconut oil, extra-virgin olive oil, and a number of nuts and seeds for great prices. All of these items are staples in your high-nutrition pantry and food storage. All of these items feature prominently in my program 12 Steps to Whole Foods and the recipe collections on GreenSmoothieGirl.com.
Before writing us an email, since this order is certain to swamp our customer-service abilities, please check our Frequently Asked Questions first:
http://www.greensmoothiegirl.com/group-buy/faq/
We are providing interesting high-nutrition items like a fabulous high-nutrition weight-loss aid, chia seed, and my favorite sweetener, raw agave. I want to educate you about each item’s nutritional properties, how long it will store, and how to use the item. On the GreenSmoothieGirl.com home page, just click on Group Buy and choose an item you want to learn about.
This group buy will remain open on the site until November 30. If we run out of capacity on raw almonds, that part of the buy will close and that will be indicated in the GreenSmoothieGirl.com store. I do not anticipate running out of anything in the first month of the order (October). Orders taken now will not ship until the 3rd or 4th week of October, since the almonds are harvested starting Oct. 15 and we have to get them here from California. You can place additional orders, but keep in mind that shipping cost goes down based on volume purchased (only $0.25/lb. for orders of 1,100 lbs. or more).
If you can pick up in Lindon, Utah, you can avoid shipping cost by entering UTAH in the Order Summary Special Code field as you order (use all capitals). In that case, you will be notified about when/where to pick up in an email in late October.
post here if you want to find a group order near you
Please post here with your contact info if you want smaller quantities and want to hook up with someone in your area. We have learned from Google Analytics that on any given day, 2,500 people read this blog, so if I can get y’all to talk more, we can hook more people up with an opportunity to get raw almonds, agave, etc. in the group buy. I’m hoping to pull the trigger on the buy later today.
I am doing two classes in California Oct. 15
I will be in SoCal October 15 doing these two green smoothie classes/demos and book signings, so please feel free to come!
Thursday Oct. 15th
3pm-
WindMill Farms
6386 Del Cerro Blvd
San Diego, CA 92120-4703
(619) 287-1400
Contact: Joel Detjen
7pm- Belly Sprout
426 W Commonwealth Ave.
Fullerton, CA 92832
714-879-1303
Contact: Christy Funk
Sourdough starter still good?
I have never had much success with baking 100% whole wheat bread and if I couldn’t do it with yeast I wasn’t sure about my chances with sourdough starter, but I was willing to give it a go! So with a bit of trepidation Iordered some sourdough starter to try making bread without yeast. The second day I had my starter it started to bubble nicely, but I didn’t put it in the fridge because I wanted to make a bigger supply. So, I kept adding more fresh ground wheat and water for the next two days, but now my starter wasn’t bubbling anymore and it had a kind of ‘cheesey’ smell to it. There was also a thin layer of water that would form on top of the wheat mixture,even after I stirred it down. I wondered if maybe my kitchen was too cold because my thermostat read in the mid 70′s. So, I gave up on it yesterday and didn’t add more flour and water, planning to toss it and order some fresh starter to begin again. However, today it looks different and is starting to bubble again. It also doesn’t have a cheesy smell anymore….more of a grainy smell, if that makes sense. Does anyone think I should still try to use this starter? Maybe I was just handling it too much before, or my cold kitchen was slowing down the process??? I would hate to throw it out if it’s still good, but I also don’t want to take a chance of getting sick from bad starter, if that’s possible? I don’t know if baking it would kill any ‘bad’ bacteria.
TIA for your input!
More green smoothie mustaches
Marisa’s little girls are Ava (2) and Chloe (9 months) and they love green smoothies so much they actually have beards, not just mustaches! Marisa says she used to make her smoothies really sweet with lots of fruit to ensure her girls would drink them, but she has learned they actually prefer more spinach.
Question…
I am wondering about soy products. I have seen so much information about products that contain soy, but most of it is bad. Is it healthy to eat soy in forms of tofu and in fermented forms? We don’t drink soy milk and tend to stay away from soy. However, I am vegan (with the execption of kefir) and I am just wondering if using tofu occassionally as a meat substitute is a good idea or not. There are multitudes of vegan cookbooks that include tofu in most of the recipes.
Thanks for any information to clear the air with this one!
Kari
New content I’m working on
Dear GreenSmoothieGirl: Can you tell me more about organizing a high-nutrition co-op?
Answers: I will work on this content, so watch this site for that in the future, good ideas. I blogged earlier this week on that topic, but will try to write an entire report on how to organize a co-op, step by step. Then I will share that info on the site and in the GSG free newsletter. Those of you with ideas, who have started your own co-op, please post your thoughts and tips here or email me.
I get asked constantly what my family eats. At first it seemed pointless to tell what we eat, since you will find your own repertoire of dishes/ingredients/favorites. But I have come to realize that people want a SYSTEM as much as possible, even if you will eventually deviate from it. I did post several days of exactly what we ate, a year or so ago, but this is a good idea–I will work on it.
Grains and legumes made easy
I think sometimes we don’t make brown rice, split peas, lentils, or other wonderful whole-grain or legume dishes, only because we get home from work and don’t want to wait 45-60 minutes for those items to cook. A reader wrote me with this tip, which I have used, too, for many years–I hope it helps you do a tiny bit of work in the morning so that the evening meal is both quick and nutritious.
While you’re eating breakfast, wash your brown rice or lentils. Cover them with twice as much water and bring it to a boil, covered, on the stove. While that’s going on, preheat your oven. After the grain/legume comes to a boil, stick the whole pan in the oven and turn the oven off. When you get home from work, you’ll have lovely brown rice or lentils or split peas ready to eat.
Check out Indian Dahl in Ch. 6 of 12 Steps. It’s a really easy and highly nutritious main dish, and you’ll feel full and also light and healthy when you eat it! (I believe I also posted the recipe here on the blog, which has a search feature, and other have posted favorite lentil recipes in another entry a couple months ago.)
Anyone wanting to share a great recipe using a whole grain and/or a legume, please feel free!
“look but don’t touch” :-)
Hi, I’m leaving town for 3 days, and while the group buy is live on the site, we’re still working the kinks out of it. (The whole store is new on the site, and the group order is a BIG project so I want to make sure it’s done right.) So please don’t place your order until I announce here (and in the newsletter) that we’re ready to go. Should be this Tuesday. Thanks!
