A blog dedicated to my journey to serve you ..
You have sole ownership of your vision. And the Universe will give you what you want within your vision. What happens with most people is that they muddy their vision with "reality". Their vision becomes full of not only what they want but what everybody else thinks about what they want, too. Your work is to clarify and purify your vision so that the vibration that you are offering can then be answered.
Healthy, Green and Aware of Animal free food; Dr Flavor's Followers
Cakes for all Occasions
VEGAN MEALS TO GO !
call for a quote all services are personalized **Five - Three - Two days Meal Plans + Bonus meals free per week.
Email us at Bakery@MyChefMayra.com
Cooking Classes..
Be part of the Chef Cooking Show.
http://www.chefmayra.com/show.html
Let the Chef help you plan some healthy meals.
Sports Nutrition, In home catering, PRIVATE AND PUBLIC cooking lessons, Caribbean & Southwest cuisine and sport Nutrition.
The Chef have helped her clients:
Improve eating habits
Lose weight
Break the sugar addiction
Find balance
Increase energy and vitality
Improve chronic ailments
Heal chronic skin problems
Learn easy and fun cooking/shopping techniques to better improve your eating habits
CONTACT ME TODAY FOR A FREE HEALTH HISTORY CONSULTATION !
Vegan Food Is SEXY !
Healthy Food has Flavor
Let me cook for you
This weeks Recipes will be posted on the site from Vegan Chef Mayra www.fresh52.com
fresh52 farmers & artisan market is a lively, friendly, open air market where neighbors and friends come together to celebrate their community.
Every Sunday morning the market features choice vendors with pesticide free seasonal produce, freshly baked goods, gourmet olive oils, salsas, spices, sauces,nuts, handmade modern craft, artisans & more!
On select dates you will find Special events, Live entertainment, Chef Demonstrations THIS week VEGAN CHEF MAYRA, and Free Kids Craft Parties with Handmade in Vegas, our local Etsy group.
Join the market and make some extra cash! Show off your hidden talents,expose your crafty skills, and have FUN while making some money. Space is available for farmers, artists, chefs, musicians, performing artists,non-profits,kids activities and more.
fresh52 Inaugural Fall Harvest Festival featuring Live Entertainment, Costume Contest...Kids & Pets, Booth Decorating Contest, FREE Kids Art Park, Games, Raffle, Prizes, Kids trick or treating to the booths, pumpkin pie eating contest, and More!
***Signup for the Pie Eating Contest*** NOT VEGAN BUT WILL YOU LIKE TO TAKE COUPLE OF PIES ??? on YELP
Schedule of events: 8:30AM-2:00PM-Kids Trick or treating to the booths. Go to the Easy to Be Green booth for FREE Recycled Fabric Trick or Treat Bags • 8:30AM-2:00PM- Vote for your Favorite Vendor Booth in the fresh52 Booth Decorating Contest. Ballots will be in the Goodie Bags given away at the opening of the event & at the fresh52 Booth for those of you that come later. All Ballots will be turned in at the fresh52 booth. • 9:00AM-12:30PM- Minute to Win It Games for all! Prizes will be awarded. Grab your friends and come out and compete for the Grand Prize! • 10:00AM-2:00PM Slider Truck will be at fresh52 selling their gourmet Sliders. If you have not had a chance to slide thru and grab a bite, NOW IS YOUR CHANCE! • 11:30- Chef Mayra will be doing a special holiday cooking class. Demos will go on throughout the day. Come out and taste the various dishes that she will be preparing. • Pet Costume Contest- Winners will be announced. Be sure to show up before 12:15 and sign up at The Culinary K9 Booth. • 12:45- Kids Costume Contest- Winner will be announced. Sign up is at the Happy Baby Booth before 12:30 •1:00YELP is hosting their first Pie Eating Contest at fresh52. Watch as these fierce giants consume as many pumpkin pies as they can in 10 minutes!
CHEF MAYRA’S MENU, FRESH52 Farmer’s Market, SUNDAY, October 24, 8:30 am to 2:00 pm: FALL HARVEST FESTIVAL 8:30 to 10:00 AM Breakfast Dishes 10:00 to 2:00 PM Brunch Dishes Vegan Chef Mayra’s Fall Harvest Menu Showcasing all the Farms Produce & Products
BREAKFAST DRINKS & DISHES Yummy small samples
***The Romantic CHAI** with Red Chai Delight .. Using Almond and Coconut Milk
**Caribbean Dream** Using Almond and Coconut Milk Coconut Crave **Chocolate Symphony Chai Using Almond and Coconut Milk Chocolate Bar ~
***For after 11:00 AM cold drink dispenser ~prepared Island Spice ~ Depending on the berries !!! lot's of rain this week " Berry & Coconut Smoothies" smoothies might change TBA ---With Hemp Protein
FALL BRUNCH Small Yummy Samples Quinoa Pasta with Zucchini spaghetti With a Fresh Farm Roasted Peppers & basil Walnut Pesto with vegan Rice Parmesan
With a Kiss of Cranberry Chutney by “A Fabulous quick meal light - full of Flavor Perfect for the Fall
********************************************************* COOKING SHOW 11:30- 12:30 pm “Spice Pears" Recipe from Grandma’ Shirley Teas
Chef Mayra Ginger & Sage Roasted Winter Vegetables Oven or Grilled ********************************************************
Featuring “Tea Soup “Recipe by Grandma Shirley Teas Avocado, Broccoli, apple, add strawberries and a dash of Lemon A Side Salad “A light Veggie Delight ‘adding CHEF Mayra Flavor Strawberry Balsamic Vinaigrette by Simple & Healthy Side Dish “Full Of Flavor, Herbs, Zing and Citrus”
Chef Mayra Cauliflower, Garbanzo Bean & Butter Nut Squash curry Served With Sage & garam masala Basmati Rice This Dish will be served with the Famous” Cranberry Chutney” by
****Chef Mayra will have available some of her “Public Recipes” for the Menu dishes**
•Fresh• •Mouthwatering taste & flavor• •Seasonal•> •Support small family farms• •Protect the environment• •Highest nutrient content produce• •Variety• •Locally grown• •Community•
From the DESK of Veronica Selco " Animal Vibrations"
See this groovy blue dog? Keep scrolling, there's more info down below!
Please join us for Peace, Love & Pit Bulls, in celebration of National Pit Bull Awareness Day!
This Saturday, Oct. 23rd, at the Valley View Rec Center in Henderson. Event starts at 1 and ends at 6.
Agility - Carting - Seminars - Child Dog Safety Class - ADOPTABULLS - Vendors - Raffles - Food - Fun - Candlelight Memorial ADMISSION IS FREE!
There is a nominal $5 fee for the Child Dog Safety Class to cover materials
100% of the proceeds from this event supports SPRN and helps us care for the Pit Bulls in our rescue.
Can't attend? Please give your support by making a donation today or by purchasing a Peace, Love & Pit Bulls themed item from our store.
Click here to donate online: http://www.sprn.net/index.php?main_page=page_16 Click here to SHOP for cool merchandise: http://www.cafepress.com/SPRN_SNV/7320506
MORE EVENTS !
It's Howloween in Henderson, Sunday, Oct. 24th!
OH MY! Check out our adoptable pets in their Howloween best!
At A Round of A Paws Pet Resort,
3255 St. Rose Parkway 11am - 3pm Pirates, Witches and Princesses,
OH MY! Check out our adoptable pets in their Halloween best! Prizes, fun stuff for kids, ADOPTABLE PETS and more!
~ Char B. Shelter Pet Rescue Network www.SPRN.net
Remember!!
10.23.2010 ~ NATIONAL PIT BULL AWARENESS DAY ~
Join us at the Valley View Rec Center in Henderson for a day of Education, Awareness and Fun!
A dog is the only animal on earth that will love you more than he loves himself Josh Billings
"Chef Mayra's unstoppable energy is a testament that she practices what she preaches. Her commitment to saving the planet and doing no harm coupled with a passion for delicious vegan recipes is awe-inspiring. I say she is an alchemist because she can take the most ordinary and simple ingredients and then blend them together to make an extraordinary treat for the tastebuds. More importantly, she is generous in sharing her knowledge...through the vast variety of classes she teaches all around Las Vegas and Henderson"
Can you Help ME One more time !!! We need food or Cash Donations We Need Prices for the raffle WE Need Healthy drinks and water for the Event We need Ice & coolers <>
To Our sponsors! **** Digital Flier will follow with for the Fundraiser ALL sponsors over $200.00 donation will be showcased*** Web sites www.ChefMayra.com and www.Atomicnumber7.com Over 5000 +++ client data base* event sponsors will be exposed including social media-And hard copy fliers will be distributed at Atomic # 7 and SPRN Please*** Just In case someone feel guided to give Please look a
You can find the Wish List for the rescue babes ON THE FILES Section ( Under MORE TAB) Donations accepted at Atomic #7, Inc.
605 Mall Ring Circle #110 Henderson, NV 89014 Store: 702-458-4777 Cell: 702-285-6773 www.atomicnumber7.com
Fundraiser event ~Thursday *September 9th ~ 4-8pm 100% Proceeds Benefit SPRN $20 donation Toy Donations are also accepted
MENU * $20.00 DONATION VEGAN & Raw Vegan by Chef Mayra CARIBBEAN & SOUTHWEST FUSION Vegan Ice Cream by Atomic # 7 Event Brought to you by - http://www.chefmayra....
Starting 8/03***Tickets are available for purchase online at www.ChefMayra.com and www.AtomicNumber7.com Purchase your ticket before August 31st and get a free waffle cone. Our benefit fundraiser is for: Please check their web site ~ Char B. Shelter Pet Rescue Network Follow Me on Twitter
If you're not part of the solution, you're part of the problem. Become part of the solution - Adopt, Rescue, Foster, Donate.
A dog is the only animal on earth that will love you more than he loves himself Josh Billings
What is a vegan? What is veganism? Why are you Vegan? Veganism is a type of vegetarian diet that excludes meat, eggs,dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Most vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur and wool. Vegan refers to either a person who follows this way of eating, or to the diet itself. Although there is some debate as to whether certain foods, such as honey, fit into a vegan diet, if you are cooking for other vegans, it is best to err on the side of caution and avoid these foods.
http://www.worldveganday.info/ << href="http://www.chefmayra.com/show.html">http://www.chefmayra.com/show.html Now featuring *Chef Mayra's Dessert Menu in their Cafe" starting November 2009 Watch Chef Mayra Live Every Wednesday @ NOON (PST) TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef.
Glass Walls Documentary We are currently in post-production for our first feature-length film. Glass Walls is a guerilla-style documentary that tells the true story of three people who agree to do one thing: change what they eat. For six weeks, these meat- and cheese-loving New Yorkers from different backgrounds adopt a vegan diet and a whole new way of thinking about food. The physical impacts of the lifestyle are noticeable, but it’s the emotional changes that are truly profound. Watch this rough promo piece for a hint of what’s to come…
Chef Mayra, The Doctor of Flavor
Go to Chef Mayra's event web site: www.ChefMayra.com Watch Chef Mayra Live Every Wednesday @ NOON (PST) TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef.
Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives:
Quinoa Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours.
Whole Wheat Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta’s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces.
Buckwheat Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce.
Tofu Shirataki Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index food, tofu shirataki is particularly high in soluble fiber. Toss the heated noodles with a sweet teriyaki and serve with stir-fried veggies. Note: Noodles must be refrigerated.
Shirataki Noodles with Tomato Pesto
This recipe uses one 7-ounce package of shirataki noodles and serves one person.
1 7-ounce package shirataki noodles 1 tbsp. chopped walnuts 2 cloves minced garlic, divided 1/2 cup fresh basil leaves, lightly packed 2 tbsp. tofu sour cream, vegan mayo, or light silken tofu 7 Local or Organic -cherry tomatoes salt, to taste 1/3 cup diced cucumber 1 tbsp. toasted pine nuts, optional
Rinse and drain the shirataki noodles. Place them in a saucepan, cover them with water, and add one clove of minced garlic. Place on the stove and bring to a boil for one minute. Remove from the heat and set aside.
Put the walnuts and remaining garlic into the food processor. Pulse until finely chopped. Add the basil and tofu sour cream, and process until the basil is chopped. Add 5 of the cherry tomatoes, and pulse until tomatoes are chopped and the mixture is well blended. Add salt to taste and mix again.
Drain the shirataki noodles and mix them well with the pesto. Chop the remaining tomatoes, and toss them, the cucumber, and the toasted pine nuts with the noodles. Serve at room temperature or chilled.
Chef Mayra, The Doctor Flavor
Office 702 722 0108
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY
Chef Mayra Promotions and Green Outlet. Hosted by Studio West
One Night Only!By Invitation Only! Caribbean Feast at The Arts Factory!
Las Vegas, Nevada –Chef Mayra Promotions & Green Outlet hosted by Studio West Photography located at The Arts Factory is proud to announce this One Night Only Caribbean Night Extravaganza.Celebrity Vegan Chef Mayra and Green Outlet will help provide a cultural evening full of wonderful Caribbean vegan food and exciting Caribbean music and fun.The celebration will be held at The Arts Factory at 107 East Charleston Blvd. Suite #250, on Friday evening, August 21st, 2009 from 6:00 until 10:00 PM.Tickets are available at several convenient locations or visit ChefMayra.com for only $75.00 in advance.
For this one Caribbean Night you will savor a fantastic vegan Caribbean themed 4 course dinner prepared exclusively for this event by Private Chef Mayra.You'll feel like you're in the islands when you experience Chef Mayra’s distinctive flavors and colors.She will seduce your taste buds with her unique flavor and mouth-watering delight of every dish she prepares for you.
“Healthy food never tasted so GOOD.” Chef Mayra usually works as a Private Chef only.She has been specially invited to appear at this one night event, so take advantage of the opportunity to enjoy her flavorful vegan specialties.
Enjoy and dance to the music of Odyzzey and Caribbean Steel.Or relax and take in the exciting and entertaining Belly Dancers.Delight and browse through the fabulous vintage clothing displays featuring a unique Caribbean and Tropical theme.
Put on your best island party clothes and join in the fun!
Great Atmosphere – Delicious Vegan Cuisine – Fun Caribbean Music
HAPPY 4th of JULY.. Keep your picnic Green, Lean and Sexy!
Grilled Vegan Sage Sausage with Onions, Peppers, and Sauerkraut Serve 4
1 pkg. Vegan Sausage 4 vegan hot dog buns, your favorite brand
Toppings: 1 small red onions, sliced 1/2 large red bell pepper, sliced 1/2 large yellow bell pepper, sliced 1 cup organic sauerkraut 1 tsp olive oil 1/2 tsp freshly ground black pepper
mustard (your choice)
Heat a cast iron pan on medium high flame(I used a portable stove to cook outside when the weather is hot).
Add olive oil. Then, add onions. Pan fried for 1 minute. Add bell peppers. Sauteed for another minute.
Add organic sauerkraut and ground black pepper. Sautee until all vegetables are browned and heated through.
4. While toppings were being pan fried, put sausages on the grill along with the buns. Carefully, watch the hot dog buns. Flip sausages after 2 minutes.
Assemble the hot dog buns and sausages together, Then,add toppings and mustard.
Serve immediately.
These are some of my favorite summer recipes that just happen to be vegan:
CALICO CORN SALAD
1 (16-oz) package frozen corn thawed ( Preferred fresh corn) 2 small zucchinis, diced 1/4 large red pepper, diced 1/2 small onion, chopped 1 (4-oz) can diced green chiles, drained 1/4 cup olive or vegetable oil 2 Tablespoons freshly squeezed lime juice 1/2 Tablespoon cider vinegar 3/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt
Toss together corn, zucchini, red pepper, onion, and chiles in a large bowl. Measure remaining ingredients into a jar or bottle with a lid. Shake well. Pour liquid over salad and stir gently. Refrigerate overnight.
GRILLED VEGETABLES
1 cup olive oil 1 Tbsp. each: Garlic powder, Dried basil, parsley, oregano, herbes de provence Salt and pepper to taste 4 - 5 pounds mixed vegetables (Zucchini, Red and yellow bell peppers, eggplant, onion, etc) 1/4 cup vegan red wine or red wine vinegar
Mix olive oil and spices together, preferably the day before.
Halve smaller vegetables lengthwise. Quarter onions and bell peppers. Cut larger squashes crosswise.
When coals are ready, dip vegetables into olive oil mixture. BBQ until just soft. Arrange on a platter.
Mix remaining marinade with wine or wine vinegar, and pour over vegetables.
PESTO PASTA SALAD
1 (12 or 16-ounce)whole wheat package mini-penne or bow-tie pasta
1/4 cup pine nuts 2 cups fresh basil, firmly packed 1/3 cup fresh parsley 14 garlic cloves (yes, really. Fourteen) 1/4 cup organic or vegan white wine 1 slice roasted or fresh red bell pepper Pinch sea salt 1/2 - 1 cup olive oil
2 cups sliced shiitake mushrooms 3/4 cup frozen edamame 8 sun-dried tomatoes in oil.
In a large pot of boiling water, cook pasta according to package directions. If the pasta is done before you finish making the pesto, toss with a little olive oil and set aside.
Meanwhile, Toast pine nuts in a toaster oven or in a pan over the stove for 3-4 minutes, watching not to burn them.
In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. Blend. Keep blending and adding olive oil until pesto has reached its desired consistency.
In a medium pan, saute the mushrooms in a Tablespoon of olive oil until they begin to change color to a light tan, about 4 minutes.
Put the edamame in a bowl with a few tablespoons of water and microwave for 2 minutes, then drain (If you have your timing down you could just add them to the pasta a few minutes before it is done).
Slice the sun-dried tomatoes carefully into thin strips (they are slippery).
Toss everything together in a big bowl and refrigerate.
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY
The First HUGE Vegan Dinner party!!! for Vegas!! Vegan Caribbean Nights A night w- Compassionate cuisine Great Atmosphere, Delicious Vegan Food, & Great Music
ALL UNDER ONE ROOF! Presented by... Chef Mayra Productions and Green Outlet. Hosted by Studio West http://is.gd/1lCig
Enjoy an unforgettable evening with the best in vegan Caribbean cuisine. 4-Course Vegan Dinner by Chef Mayra also known as Dr Flavor Music by a LIVE Band Cash Bar with Vegan Wines A fabulous Display by Victorios Zoot Suit collections showcasing A flair of Caribbean and Tropical Fashions... Victorios store is located at the art Factory And more...flair and fun !...
AUGUST 21, 2009 http://is.gd/1lCig The Arts Factory 107 E. Charleston Studio West suite 250 Las Vegas, NV 89104
Tickets: $75.00 in advance $85.00 at the door. http://is.gd/1lCig
Chef Mayra, The Doctor Flavor Office 702 722 0108
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY WHEN: Friday, August, 21 2009 @ 6:00 PM to 10:00 PM Go to Chef Mayra's event web site: http://www.chefmayra.com/caribbean.html Ticket on SALE NOW!!!
Watch Chef Mayra Live Every Wednesday @ NOON (PST) TV SHOW* Internet/ Steaming Cooking/A Conversation with the Vegan Chef. http://whydoyouneedorganicfood.blogspot.com/
Try this drizzled over cooked or raw veggies, grains, pasta or any kind of salad. It's also good with crackers and chips as a luscious dip, or on a sandwich as a vegan alternative to mayo.
Ingredients;
1/4 cup extra virgin olive oil 1 small avocado 1/4 cup chopped green onions 2 tablespoons fresh lime juice 2 tablespoons light silken tofu Sea salt and freshly ground black pepper
Method:
Combine all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasoning with salt, pepper and lime juice. Dressing can be covered and chilled for 2 days. Bring to room temperature and stir well before serving.
Nutrition: Per serving (About 2 Tbsp/40g-wt.): 120 calories (120 from fat), 13g total fat, 1.5g saturated fat, 1g protein, 2g total carbohydrate (less than 1g dietary fiber, 0g sugar), 0mg cholesterol, 50mg sodium
While there may not be a single set of dietary guidelines that are right for all fibromyalgia patients, there are certain foods, or food groups, that appear to make a difference for a significant number of people. But remember, avoiding these foods is not a guarantee that your symptoms will change. Also, avoiding one group may offer benefit while another may make no difference at all. Nevertheless, the experts WebMD talked to agree that eliminating at least some of these foods is worth a try.
1. Aspartame (NutraSweet). All the experts WebMD talked to agree that for a large majority of people with fibromyalgia, foods sweetened with aspartame could exacerbate fibromyalgia symptoms.
"There is a pain receptor in the nervous system known as NMDA," says McNett. "When pain turns from acute to chronic, it involves opening the NMDA pain receptor. Aspartame, which is classified as an excitotoxin, helps to stimulate this event." He also says people with fibromyalgia appear to already have overly active NMDA pain receptors, making them more susceptible to the stimulation.
In one study published in the Journal of Rheumatology in 2006, experts found patients with fibromyalgia did have an increased expression of NMDA receptors in their skin. This indicated a general increase in activity of peripheral nerves. Researchers found that, when patients with fibromyalgia avoided aspartame as well as the flavor enhancer MSG, they felt better overall.
Other artificial sweeteners such as stevia do not appear to have the same effect as aspartame.
2. Food additives including MSG (monosodium glutamine) and nitrates. MSG is an additive or flavor enhancer that's found in many processed and frozen foods and in some Asian cuisines. Experts say it can intensify pain symptoms in many individuals. Like aspartame, MSG is classified as an excitotoxin and has the same potential for affecting NMDA receptors. "A lot of people who don't have fibromyalgia can't tolerate nitrates or MSG very well. But one of the hallmarks of this condition is that it amplifies unpleasant reactions,"
3. Sugar, fructose, and simple carbohydrates. There is no clear evidence that cutting out simple carbohydrates -- like sugar, cake, or white bread -- will have an impact on fibromyalgia. What it can do, though, is reduce symptoms of chronic yeast infection -- a fungus that thrives on sugars and may be a secondary condition contributing to the pain of fibromyalgia. This theory, however, is still being debated by experts.
"Cutting out sugary foods, particularly high fructose corn syrup, can make a difference in these patients,". "And that's independent of any weight loss that might occur when they stop eating these foods." Cutting out carbonated beverages sweetened with fructose may yield even more noticeable results. That's because the carbonation, he says, causes a metabolic reaction. This reaction results in much more sugar pouring into the blood much more quickly.
4. Caffeine -- including coffee, tea, colas, and chocolate. Because it is considered a stimulant, many fibromyalgia patients turn to caffeine-rich beverages as a source of energy. But McNett says the boost you get is false -- and can quickly exacerbate fatigue.
"The problem with caffeine is that the 'up' is relatively brief and transient," "And it's followed by substantially longer and deeper sedative effect."
Because people with fibromyalgia are already tired,those sedative effects can be much more powerful. "They are starting off from a point of fatigue, so the sedative qualities are amplified -- leading to a much deeper and long lasting sense of fatigue."
The good news is that cutting out caffeine can make a difference within less than a week. "Most patients begin to see a difference in their fatigue level almost right away"
5. Yeast and gluten. Although these are two separate food substances, they frequently appear together -- particularly in baked goods like cake, donuts, and bread. For this reason, cutting out one, usually means you are cutting out both. That can actually yield two separate benefits for people with fibromyalgia.
In the case of yeast, some doctors say it fosters the overgrowth of the yeast fungus in the body. This overgrowth may cause or exacerbate much of the joint and muscle pain experienced by people with fibromyalgia. Research, though, has yet to confirm this link.
Gluten can exacerbate a condition known as gluten intolerance. Gluten intolerance, frequently results in a variety of stomach ailments and other digestive problems. It also is associated with fatigue in patients with fibromyalgia.
"I have seen people with and without fibromyalgia experience enormous positive changes in their health by simply cutting out gluten products,"
6. Dairy. Be they low fat or high fat, some experts say, dairy products -- particularly, milk -- have been known to drive the symptoms of fibromyalgia. Avoiding these products may help some people turn their health around.
7. Nightshade Plants: Tomatoes, chili and bell peppers, potatoes, and eggplant. There are over 2,000 species of plants that that can be listed under the category of "nightshade." Those which are edible comprise a group that some say can trigger flares of various types of arthritis, including fibromyalgia.
"I have seen clients who do much better when they cut these foods out of their diet,". We're not sure why, but it seems to work in a significant percentage of fibromyalgia patients." At the same time, these vegetables are among the most nutritious. So if they don't trigger your fibro pain, don't ban them from your fridge. A final word - Nutrients and the power of a healthy diet
Avoiding certain foods may help individual patients better cope with their disease. however, that most can also benefit from an overall heart-healthy approach to good eating.
"When you are eating a heart-healthy diet - one low in saturated fat, high in the fresh fruits and vegetables that don't cause you problems, your body is going to work in a more healthful way, ".
And while, she says, this won't necessarily reduce your fibromyalgia symptoms, it can help to reduce the risk of other ailments that can only compound your health issues.
"When your body is healthier overall," "you may be better able to cope with any disease, and better able to respond to even small changes you make."
One small study published in the journal Complementary and Alternative Medicine in 2001 found that patients who ate a vegetarian diet consisting of mostly raw whole foods did see a reduction in their fibromyalgia symptoms.
What can also help, he says, is a high potency vitamin supplement as well as supplements containing omega 3 fatty acids. Omega 3 fatty acids -- which are also found in foods such as fish oil, flax seed, walnuts, some fortified cereals, -- are the "good fats" that have been shown to have an impact on inflammation.
The following clip is from the documentary "Living With Fibromyalgia" (http://www.LivingWithFM.com) and includes some basic tips on how to live with this chronic pain condition.
Tomato Chickpea Soup, Easy Vegan Soup for Stove Top or Slow Cooker
4 - 6 Servings:
The chickpeas can be soaked overnight, brought to a boil and finish cooking in the crockpot. If you use canned beans, use organic**drain and rinse them first. This thick, rich. Serve with Rice Sesame Crackers
Ingredients:
* 1 cup dried garbanzo beans, OR 2 16 oz Organic cans, drained & rinsed * Bean cooking directions below * 6 ripe plum tomatoes * 2 - 3 large carrots * 2 stalks celery * 2 celery stalks, diced * 2 cloves garlic * 2 tsp cumin * 2 tsp spicy paprika * 2 large bay leaves * 1 Tbsp raw cane or turbinado sugar * 1 Tbsp tahini * 1 tsp salt * 1 organic can tomato paste * 4 Tblsp olive oil * 2 Tblsp dried basil, or 1/2 cup chopped fresh basil * 2 Tblsp Braggs liquid aminos * 2 Tbsp. minced fresh parsley or cilantro
How To Cook Garbanzo Beans*
1. Sort and clean the dried beans 2. Soak the beans in hot water for four hours, or overnight in cold water 3. Drain and rinse 4. Place in medium saucepan, cover with cold unsalted water 5. Bring to boil uncovered, boil for ten minutes, skim the foam 6. Stove Top: Cover and simmer for 2 hours 7. Pressure cooker: 9 minutes at high pressure 8. Slow cooker or crock pot (large size): After boiling and skimming the beans, cook for 6 - 8 hours covered on low.
Soup Directions:
1. Dice tomatoes, carrots and celery 2. Add to beans and bean stock with bay leaves, basil, salt, tomato paste,tahini, and sugar 3. If using organic canned beans, drain and rinse, then add 4 cups water and 2 veggie cubes 4. Heat olive oil on medium low 5. Peel, core and mince the garlic cloves, and brown in the oil 6. Stir the cumin and paprika into the oil and heat for five minutes 7. Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies 8. Stovetop: Bring to boil, simmer covered for one hour 9. Crockpot: Turn heat to high, cook for 2 hours 10. Blend soup with a blender stick, or in batches in a blender 11. Add Braggs, fresh minced herb, more salt and pepper to taste
Serve with Rice or Barley! YUM ! Veggies with Lemon Sauce
The original recipe designated Brussels sprouts, but I'm sure many veggies would be good with this. Ingredients
1. Wash and trim veggies. 2. In a medium saucepan combine veggies, 3/4 cup broth, olive oil and garlic. 3. Bring to boiling; reduce heat. 4. Simmer, covered, for 7 to 10 minutes or until veggies are crisp-tender. 5. Using a slotted spoon, transfer to a serving bowl. 6. Meanwhile, in a small bowl combine the 2 Tbs broth, cornstarch, lemon peel, juice, and pepper. 7. Gradually add lemon mixture to hot broth in saucepan. 8. Cook and stir over medium heat until mixture is thickened and bubbly. 9. Cook and stir for 2 minutes more. 10. Stir in fresh dill weed. 11. Pour lemon sauce over veggies.
Makes 6 side dish servings.
Fried Tofu with Bok Choy
This dish can be adjusted for mild to spicy taste buds and tastes great no matter how you season it! Ingredients
* 1 package extra sprouted firm tofu * 1 bunch bok choy - Chinese celery * 1 egg replacement * splash water * 1/2 - 1 cup sorghum flour * 1/2 cup olive oil * 1/2 cup white wine or water * 1/2 dozen fresh garlic cloves * 1 fresh jalapeno
Directions
1. slice the tofu into approx. 2" x 1" x 1/2" squares 2. Follow the instructions for the egg replacement with splash of cold water 3. soak tofu pieces in vegan egg wash 4. coat in sorghum flour 5. get skillet very hot, add all but 1 TB of olive oil 6. slice garlic and fry in oil till tender, remove to side 7. fry floured tofu in hot oil until brown, turn and remove when done 8. wash and slice bok choy, add to hot skillet with wine or water 9. cover tightly and reduce heat to simmer 10. after bok choy is parcooked remove cover and simmer until juices reduce 11. put cooked bok choy in serving platter with fried tofu and garlic on top 12. rinse skillet, turn heat up high and cook off the water droplets 13. slice jalapeno, add TB of oil and fry quick till browned 14. serve jalapeno on the side - frying this way removes most of the heat 15. wash hands thoroughly after handling raw jalapeno
Tofu is a fat free rich source of calcium. It A big hit. Homemade VEGETABLE PESTO PENNE PASTA ( or Elbow, Or Fusilli Any Brown Rice Pasta shape will do )
12 oz. Tinkyada brown rice penne
1 jar of gf sun-dried tomato pesto or use homemade (it only requires a couple tablespoons)
1 cup of fresh green beans
2 or 3 new potatoes, medium sized, diced
Directions: Prepare the green beans and potatoes. Boil together for about 12 minutes or until tender. Cook the pasta according to the package directions. Toss the green beans, potatoes, and pesto together in a large pot or dish. Serve with soy parmesan and red pepper flakes if desired.
NICE and EASY
Add the spaghetti sauce.
Chef Mayra
Public Speaker, Event,Booking & Information Line 702.722.0113
Why buy local? There are countless reasons why buying local food is both rewarding and delicious, including enjoying the taste of fresh food, improved health and nutrition, environmental stewardship, support for family farms and rural communities, and ensuring animal welfare.
There is also significant peace of mind in knowing where our food comes from. One of the biggest benefits to buying food locally is having someone to answer questions about how it was grown and raised. What goes into that loaf of bread? Can we be certain that the hog that is now bacon lived a life without suffering? How do we know those jalapeños are salmonella free?
Developing a relationship with local farmers gives us an "in" with our local food system. At farmers' markets we can get answers to questions like: When do tomatoes come into season? How might I use celeriac? Often, we can take a tour of the farm our food comes from. Some farmers are thrilled to share their knowledge and experience with their customers. Ask about the challenges your local farmers face and what they are doing to address them. It doesn't have to be complicated. Ask about the weather! Any farmer will be pleased to talk about how the growing season is going and how that affects the food they grow. Knowing local farmers can go a long way to simplifying buying local.
Another significant reason to buy local is to keep food miles to a minimum. "Food miles" refer to the distance a food item travels from the farm to your home. The food miles for items in the grocery store are, on average, 27 times higher than the food miles for goods bought from local sources.1
In the U.S., the average grocery store's produce travels nearly 1,500 miles between the farm where it was grown and your refrigerator. About 40% of our fruit is produced overseas and, even though broccoli is grown all over the country, the broccoli we buy at the supermarket travels an average of 1,800 miles to get there. Notably, nine percent of our red meat comes from foreign countries, some as far away as Australia and New Zealand.
Our food is trucked across the country, hauled in freighter ships over oceans, and flown around the world. A tremendous amount of fossil fuel is burned to transport foods such long distances, releasing carbon dioxide, sulfur dioxide, particulate matter and other pollutants that contribute to global climate change, acid rain, smog and air and sea pollution. The refrigeration required to keep our fruits, vegetables, dairy products and meats from spoiling during their long journeys burn up even more fossil fuel. In contrast, local and regional food systems produce 17 times less CO2.4 Economics of local The significant difficulties of earning a living wage as a farmer are often masked by headlines about subsidies and record high crop prices. In reality, farmers are earning less producing crops these days than they did in 1969, despite the fact that American farmers have almost doubled productivity over the past four decades. Farmers aren't just earning less, current prices do not even cover the cost of production. Until just recently the difference between farm income nationwide and what it cost to grow and raise American crops could be counted in the billions. To make ends meet, and often to get health insurance, more than half of American farmers work a second off-farm job
Buying locally or directly from farmers can dramatically increase a farmer's income. The Maine Organic Farmers and Gardener's Association published a study that demonstrates what would happen if consumers shifted 1% of their purchasing power to buy locally grown products: farmers would see a gain of 5% in their income. Even better, buying direct from a farmer sends 90% of those food dollars back to the farm. Increasing farm income means more money can be spent locally by the farmer to run their business and home, helping keep the local economy alive.
Annually, Americans consume more than $600 billion9 in food. In most communities today food is purchased entirely at a grocery store or market, with only about 7% of local food dollars staying in the community.10 The other 93% of the modern food dollar travels to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands, a stark comparison to 40% in 1910 by contrast, 40% of food dollars spend remained in the local economy.11 When more food dollars stay in the community, through buying local, they are transformed into thriving main streets and local jobs. If you can't buy local... While some people may enjoy the challenge of an all-local diet, it doesn't work for everyone. If products are not available locally or regionally, look for items produced in the United States. Remember—local means as close to home as possible, in some cases that may mean oranges from California or Florida, rather than Chile or Israel.
When shopping for more exotic ingredients like chocolate, coffee or bananas, look for products labeled "Fair Trade" or "Rain forest Alliance Certified." The fair trade label means that farmers and farm workers in developing nations receive a fair price for their product, work directly with buyers, and prioritize sustainable farming methods without forced child labor and the use of a dozen of the most harmful pesticides. To be fair trade certified, products must be grown by small-scale producers who are able organize themselves in either cooperatives or unions. Fair trade products and companies are certified by independent third parties like Trans Fair USA or Fair Trade Labeling Organization International. Companies selling fair trade products have also shown commitment to helping the farmers they work with develop long-term sustainable communities and businesses.
Rain forest Alliance labeling follows standards set by the Sustainable Agriculture Network (SAN, formally known as the Conservation Agriculture Network) that are designed to promote tropical conservation. Products with this label are grown with environmentally responsible management practices including integrated pest and disease management, soil and water conservation. This standard also includes requirements for fair labor practices and good community relations. The Rain forest Alliance Certified label standards have been tailored to crops in specific regions. The standards specify that waterways must be protected with buffer zones and monitored for contamination. Workers must be paid minimum wage and have the right to organize.
Both of these labels are third-party certified, which means that independent inspectors ensure farmers' compliance. Since products like coffee and chocolate are difficult to grow in the United States, labels like these can be a good alternative to buying locally. What you can do Join the growing movement of consumers around the world who are making a little extra effort to find food raised nearby. You might be surprised to learn how many farms there are in your area. If you're not sure how to find them, just enter your zip code into the Eat Well Guide. You can also find out what foods are seasonal in your area by checking out our state-by-state listing of seasonal food.
Start small and don't expect to change all your eating habits overnight. Commit to purchasing one thing locally each week or each month. Once you see how easy it is and you enjoy the great taste, you'll surely go back for more!
Community supported agriculture (CSA) programs CSA provides a direct link between local farmers and consumers. Each season, members purchase a share of a farmer's crop before it's planted. This allows the farmer to pay for seed, water and equipment upfront, so s/he is less reliant on banks and loans. Each week during the harvest time, usually June through October, the farmer delivers great tasting, healthy food to the members at pre-determined locations. In some instances, members pick up their share directly from the farm.
By purchasing a share in a farmer's crop, you share in the bounty. In good years, you will get more; in not-so-good years, you won't get as much. It's a great way to try vegetables you might not normally eat—or might never have heard of! Most CSA programs provide vegetables and fruit, though many also offer other products.
To find a CSA program in your area, visit the Alternative Farming Systems Information Center. If you can't find a CSA program in your area, start one! Just Food, a nonprofit organization based in New York City, helps start CSA programs in all five boroughs.
Farmers' markets A great way to buy local is to shop at farmers' markets, where you can ask the farmer how the food was raised and produced. Buy Local Challenge The Buy Local Challenge is simply a pact you make with friends, family members or co-workers to eat locally. You can be as lenient or as strict as you like - from agreeing to cook one meal with local ingredients to eating only local food for one month (now that's a challenge!)
The key is to engage others in a conversation about eating locally, and what better way is there than to try it yourself? Share your experiences, swap recipes, and discover new foods! Then visit Sustainable Table's forum, The Parlour, to talk about your experiences.
If you would like to use this as an opportunity to educate others about local, sustainable food, show them The Meatrix films, or visit the Sustainable Table web site for information you can print out and share.
Vanguard Communications, a public relations firm in Washington DC, developed their own Buy Local Challenge. Visit their Buy Local Challenge for ideas on what you can do.
Adopt a local farmer You can use the Eat Well Guide to find a farmer or farmers' market in your area. If you find a farmer you like, "adopt" him or her.
* Encourage your friends and neighbors to buy the farm's products. * Invite the farmer over for a sustainable dinner party and ask them talk to your family and friends about what they do. * Get your local supermarket to start carrying their products. * Help get the word out about what good farmers they are! Grow Your Own Whether it's a plot in your backyard or a small window herb garden, growing your own food is a richly rewarding experience. Many towns have gardening classes, but it's easy to simply buy some seeds and experiment. The National Gardening Association has tips on getting started.( Ask me if you live in Las Vegas, Nevada)
If you live in an urban area and don't have land to plant on, you can often find community gardens that offer plots in exchange for some volunteer time. Visit the American Community Gardening Association for more information. And once you grow all that great food, learn how to can, freeze or preserve it.
The Next film is dedicated to our Planet ! Please watch 1:33 Min long About the film ! ***We are living in exceptional times. Scientists tell us that we have 10 years to change the way we live, avert the depletion of natural resources and the catastrophic evolution of the Earth's climate.
The stakes are high for us and our children. Everyone should take part in the effort, and HOME has been conceived to take a message of mobilization out to every human being.
For this purpose, HOME needs to be free. A patron, the PPR Group, made this possible. EuropaCorp, the distributor, also pledged not to make any profit because Home is a non-profit film.
HOME has been made for you : share it! And act for the planet.
Yann Arthus-Bertrand
PPR is proud to support HOME http://www.ppr.com
HOME is a carbon offset movie http://www.actioncarbone.org
More information about the Planet http://www.goodplanet.info
Website: http://www.home-2009.com
Chef Mayra 702.722-0108 Office
http://MyChefMayra.com/ Connect Chef Mayra a.k.a Dr Flavor: LinkedIn| Facebook| BlogSpot & TV/Radio Show | Ning | Twitter | BlogSpot
***Signup for the Pie Eating Contest*** NOT VEGAN BUT WILL YOU LIKE TO TAKE COUPLE OF PIES ???
CHEF MAYRA’S MENU, FRESH52 Farmer’s Market, SUNDAY, October 24, 8:30 am to 2:00 pm:
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