It’s hot and sweaty – let’s be raw!

My, oh my, has it been hot! And hotter still it will get! Some individuals thrive with the heat. I grew up in northern Sweden where we peak in cool weather. When I lived in New Orleans I was amazed by my encounters with natives from the steaming Big Easy who seemed to become energized by the hot oppressive southern summer. Still, whether we like it hot or cool, we all lose electrolytes and liquid when we sweat. A pinch of some sort of healthy salt in pure water will hydrate your body as well as replenish it with needed electrolytes. It’s especially important to use a high quality salt that contains trace minerals, such brands as Celtic Sea Salt, Himalayan Salt, or Real Salt. A noted healer recommends using mineral-rich salt from the area or continent where you reside, thus in North America the brand Real Salt can be a good choice.

During the hot summer months many people are naturally drawn to a diet rich in fruits and greens. You may already know of the tremendous health benefits of a raw foods diet. You might already be 100% raw, or the oft-recommended 80/20 (80% raw and 20% cooked), or perhaps you have tried it but fell off the bandwagon due to the serious dedication it sometimes requires. Or maybe you have never tried or even heard of it. Raw is awesome! Raw wild or organic foods are packed with enzymes and minerals, and have all their vitamins intact. A raw vegan diet can be a most powerful healing tool! Pure unpasteurized dairy products are also potent nutritional foods. 

Fish and meat products from animals living in healthy environments prepared in safe, slow-, minimally or uncooked ways can also be beneficial to the human body. The raw way of living is a most delicious and interesting world to discover and journey in. The summer is a perfect time to get to know raw foods, revisit them or introduce the idea to others as most people are already favorably drawn to fresh and hydrating foods.

Get inspired by sensuous cooling fruits and veggies:

 Yesterday morning I made a smoothie with a base of homemade kefir, small peaches, strawberries, kale, fresh mint, fresh lemon verbena and raw honey.

I simply poured it into a bowl and topped with plums, banana and hempseed.

For lunch or dinner, try a cold soup paired with a salad:

In the afternoon I made a watermelon soup by mixing in the blender until smooth: watermelon, tomato, strawberries, and avocado with fresh herbs and a pinch of salt and pepper, dressed with fresh mint and basil.

Raw food meals can be very easy to prepare and are delicious!

By: Ottiliana Rolandsson - The Enlightened Actor

Partnership Brings Seasonal Grass-fed Beef to Local Store

A Word Exclusive

“Oh man! That is delicious. Oh the flavor! Now that’s good meat,” exclaims Ken, who works in the Whole Foods meat department, as he tries a piece of Hearst Ranch’s grass-fed beef. Whole Foods’ groundbreaking partnership with Hearst Ranch makes this savory meat available to the public. But come quickly because this seasonal grass-fed beef is only available for a limited time. “This is the way beef is supposed to taste and the way it’s supposed to be raised,” says Mike Hacaga, Regional Meat Coordinator for Whole Foods Southern Pacific Region.

With over 600 heads of cattle grazing the fields on each of Hearst Corporation’s two ranches, the 82,000 acre San Simeon Ranch surrounding the world famous Hearst castle, and the 73,000 acre Jack Ranch sixty miles inland, this seasonal beef is limited to just 11 Whole Foods Market locations in Southern California, including Santa Barbara, and will be available from June to August, or when quantities run out. However, as Hacaga explains, this new partnership is not a one-time deal. “We’re hoping to continue this partnership going year after year. There’s discussions already going into next year.” Hacaga adds that Whole Foods hopes to expand its Hearst Ranch grass-fed beef program to the entire Los Angeles metro area next year, which will include 20 Whole Foods stores. “But then again, we’re dealing with a small controlled operation so we will expand the program as we’re able to with the availability of additional beef animals.”

There is no doubt that both Hearst Ranch and Whole Foods are excited about the new partnership. But just what makes this partnership unique? “It’s a great fit for both companies. We share a lot of the same philosophies,” says Brian Kenny, Division Manager, Hearst Ranch Beef. “The idea of seasonality did not scare them [Whole Foods], that’s very unique in the meat business…working with Whole Foods, they wanted to buy all the beef that comes off those cattle, whole cattle shares, which is a great way for us to do business,” adds Kenny.

In a recent press release, Steve Hearst, Vice President and General Manager of Hearst Corporation’s Western Properties, is quoted as saying:

“The idea of bringing this fresh, locally raised, sustainable, grass-fed beef to Southern California makes so much sense. Whole Foods Market fulfills this vision in a very big way and I am thrilled.”

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So does this seasonal grass-fed beef live up to its hype? I got a chance to try the beef myself and I must confess, I have never tasted meat so delicious. There was virtually no fat on it. The piece of top sirloin was so juicy and tender, and had the very distinct flavor of grass. Born and raised at the Hearst Ranches where the cattle range free and graze solely on the grasses that grow there, “what you end up with is a product that has a different fat structure than conventional beef. The muscles are a little bit smaller, the cattle are a little bit smaller, they don’t get as big as fast, but it also has a much different flavor. The Grass-fed beef from Hearst Ranch has a little zestiness to it,” explains Kenny. Hearst has said that “for people who love a good steak, they will be able to readily savor the difference. It is the authentic flavor of the American West.”

With the introduction of this local seasonal Grass-fed Beef, Whole Foods and Hearst Ranch are reaching out to foodies and enthusiasts of quality meat everywhere to explore the exceptional taste, texture and health benefits of this meat. “When beef is raised right they’re being given ample amounts of space. So it’s very important to allow a proper amount of space for an animal that’s being raised without antibiotics or added hormones for the health of the animal and the optimal performance of it,” says Hacaga. “It’s raised slowly so that in return you’re getting a very unique flavor, it’s very flavorful, it’s very tender, and is truly a very unique eating experience.”

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Hearst Ranch Grass-fed Beef will be sold at the following Whole Foods Market locations: Glendale, Pasadena (Arroyo and Pasadena stores), Porter Ranch, Santa Barbara, Sherman Oaks (East and West stores), Tarzana, Thousand Oaks, Valencia, and Woodland Hills.

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Copyright 2011 Black Velvet Productions

Hearst Ranch Grass-fed Beef has earned an impressive rating of 4 from the Global Animal Partnership 5-Step Animal Welfare Rating program, meaning the cattle have been raised on a pasture with no antibiotics, added growth hormones, or animal by-products. To learn more about the 5-Step rating download the booklet by clicking here.

Check out this video to get a peek at this delicious meat.

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EVENT ALERT: Whole Foods and Hearst Ranch will be hosting the Customer Appreciation Sampling Event June 30 from 12 noon to 2PM at Whole Foods Market in Santa Barbara located at 3761 State Street. The event is free with live music and a chance to try Hearst Ranch seasonal Grass-fed beef.

Continue reading for a special post script article on Hearst Wine. Simply click on READ MORE below.

Whole Foods Grocery Exploration Tour

Is buying organic foods worth the extra dollars? Is there really a difference between organic and conventional foods? What should I watch out for when buying at the grocery store or when I go out to eat at a restaurant? All these are questions Gerri French, Nutrition Educator & Dietician, had to tackle last night at Whole Foods Market.

A crowd of older folks surround French as she enthusiastically explains why buying in bulk is always a money saver, “The package takes money, takes oil, to develop…and after you’re done with it, it has to be recycled or reused, so not even having that packaging to begin with makes more sense.” Whole Foods market offers a wide selection of foods that may be bought in bulk such as dried fruits, which French explains as being highly concentrated, raising the sugar levels of the individual consuming it; very important to take into account if one is diabetic. However, dried fruits are excellent for when activities such as hiking, walking, or exercising are being practiced.

When asked how one should tackle grocery buying when they arrive at the supermarket, French states, “We try to recommend that people do whole foods and that you do the perimeter of the grocery store, do the fresh fruits and vegetables, the whole dairy and the meats.” French recommends buying products from Organic Valley such as eggs and milk because this brand keeps the farmers on the farm while at the same time, treats their animals humanely, “so you know you’re buying a good product,” adds French. And although many people are cautious about buying frozen foods, organic stores keeps their seafood, such as fish, freshly frozen, which helps the food retain its nutrition value. And for stores like Whole Foods, taking pride in buying from local farmers and fisheries is a definite plus for their frozen food section.

As the nutrition tour continues on to the grains and pasta section, French explains that diabetics need to be aware of carbohydrates because that is what directly affects their blood pressure, “They look at the carbohydrate content and then they test their sugar after, and if the sugar is less than 140 that means whatever they just ate has worked for them…the more active you are, the more carbohydrates you can have.”

The poultry industry in the United States is a multi-billion dollar industry with Americans consuming 86.5 pounds of chicken per person and 17.3 pounds of turkey per person according to a 2007 USDA report. French says that when buying poultry there are a few things one needs to keep in mind: The poultry industry is not allowed to use hormones therefore, poultry should not have hormones to begin with. On the other hand, antibiotics can, and will be used if need be, but if antibiotics are indeed used in poultry then that poultry cannot be labeled as organic. So it is strongly recommended to buy poultry without any antibiotics; there should always be a label announcing a product without antibiotics.

But what if one is out on the road, away from home, and finds the need to stop and eat at restaurants? At that point, one does not have the luxury of buying the freshest ingredients possible so what should one do? “Everybody needs to be eating more plant foods, colorful foods, fruits and vegetables, whole grains…meat should just be 4 ounces,” French says. She adds that fish, however, is different then meat and one can consume up to 6 ounces when dining out.

There is no doubt that getting away from processed foods is always a good idea and a factor that contributes to a more healthy lifestyle. “I try to tell people to be the processor rather than eating processed foods…rather than drinking juice eat the whole fruit,” says French, “I think we’re eating way too fast and that makes us eat a lot more than we need, so focus on the taste and flavor, and enjoy your food.”

For more information on nutrition please visit: www.foodnews.org and www.whatsinmyfood.org

Download the nutrition handouts given out at Whole Foods Grocery Tour: http://blackvelvetpro.com/pdf/Nutrition%20Handouts.pdf