If you’re a new reader to my blog, you may not be aware of a very important documentary called Farrmageddon.

Last year, I wrote several posts about this movie and also screened it for a fundraiser that I held to raise money for The Center for Food Safety.

Farmageddon exposes the USDA’s brutal crackdown on farmers selling raw milk and how the agency’s heavy-handed, corrupt and politically-motivated ways have destroyed the lives of small, organic farmers trying to do the right thing. Read more »

Earlier this year, I wrote a post talking about the tremendous health benefits of black sesame seeds.

I love putting them on quinoa, millet, and on my salads, and they add a whole new dimension to whatever food that I am eating.

Since Brazil nut milk and cashew milk are two drinks that I make quite often, I started asking myself “What if I made a milk out of organic black sesame seeds?”

My immediate thought was that the taste would be too harsh or too strong, and that I would need to use a lot of honey or organic palm sugar to even it out.

Over the past week or so, I have been experimenting with black sesame seed milk and much to my surprise, I have been thrilled with the results. Read more »

When you go into the produce section of Whole Foods, you’ll notice signs that say “ANDI Score” with a number associated with that respective food.

Created by Dr. Joel Fuhrman, ANDI stands for “Aggregate Nutrient Density Index” and ranks a food’s nutrient density on a scale from 1 to 1000.

The ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities, and by dividing the nutrient level of a food by its caloric content (N/C). Read more »

Here is what I have been up to lately, in regards to juicing.

1) Practically every single day, I am doing four ounces of wheatgrass. A while ago, I wrote a post about my love/hate affair with wheatgrass but let me tell you something — it is back on in a big, big way!

When I don’t drink my four ounces, I just don’t feel the same. I don’t feel as clean and I don’t feel as healthy. My body is now actually craving the stuff.

2) On top of that, I am drinking green juice 4-6 days per week.

I always use a base of celery or cucumber and then add in one or two of the following: kale, asparagus, dandelion weeds, burdock, radishes, bok choy, and romaine.  Read more »

Several weeks ago when I was in Miami, I stopped by one of my all-time favorite organic restaurants, Lifefood Gourmet.

Lifefood Gourmet is run by the super-talented John Schott, the person who first taught me about raw food and who also showed me how to make nut milk.

In 2007 when I first met John Schott, he was as hardcore of a raw food person as I had ever encountered. He ate 100% raw for eight years and strongly believed that this was the ultimate lifestyle.

So when I went back to see John Schott a few years later and he told me that he was now eating grass-fed beef, I almost fell off of my chair. I could not believe that these words were coming out of the mouth of someone who so firmly believed in raw food as a way of life. Read more »

For those people who are immersed in the raw food world, they either know of or have been to the restaurant Euphoria Loves Rawvolution in Santa Monica, CA.

This very popular raw food restaurant has great, great energy and is widely known for The Box, a prepared meal package that can be delivered throughout the country.

Due to his many customers who also reside in New York City, owner Matt Amsden opened up an outpost in the East Village last year. I stopped into Rawvolution for an organic lunch yesterday and here’s what I had.
Read more »

I just returned from the the 2012 Natural Products Expo West trade show in Anaheim, California and saw some fantastic organic products.

These five, however, really captured my attention.

BIG TREE FARMS MORINGA POWDER

There is no other company that brings a greater number of healthy, sustainable, and innovative products to the market than Big Tree Farms.

Each year that I go to Expo West, I just shake my head in disbelief when company founders Ben Ripple and Frederick Schilling, two verifiable rock stars, show me their latest offerings. Not only do these guys set trends in the industry, but they are obsessive about employing manufacturing techniques that maximize nutrition levels.

While I could fill this entire post with Big Tree Farms products, the one that I left most excited about was their Tru Ra line of organic moringa, a green superfood that is almost beyond comparison – more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas. Read more »