Archive for November, 2009

When it comes to evolution and revolution all boundaries dissolve.  There is no “us versus them,” or “in compared to out.”  Seeing through evolutionary eyes is recognizing that even though there may appear to be separations, ultimately everything is just a part of the big One.   When we recognize that at any given moment there is really only one thing happening, only one thing going on, we can begin to see through the boundaries created by our minds, by our egos.  And when we experience and deeply acknowledge this to be Truth we can see that evolution and revolution go hand in and hand, and we realize that revolution could never really be a personal matter.  Instead we can see that revolution describes the process of consciousness evolving.

With this being said, we’re thrilled to give you a taste of what else is percolating in the outer reaches of culture.  Below you’ll find a post by our friends at Hungry for Revolution….

What does the food revolution have to do with 2012? Well, it all boils down to one sentence, “The world we have created is not sustainable.” This is the first sentence of a revolutionary new book by Ervin Laszlo entitled, WorldShift 2012: Making Green Business, New Politics, and Higher Consciousness Work Together.

Laszlo is the founder and president of The Club of Budapest, a think tank with honorary members such as Desmond Tutu and the Dalai Lama, as well as politicians, artists, scientists, musicians, economists, spiritual leaders—the list is impressive. WorldShift 2012 is introduced as The Club of Budapest’s “Handbook of Conscious Change,” and this is in fact how the book reads, as a handbook. It is short and to the point, stuffed full of information, part politics, part philosophy, part science, part spirituality—like the Club itself.

The handbook defines a WorldShift as “a worldwide shift from a path of unsustainability, conflict, and confrontation to a path toward sustainability, well-being, and peace.” Laszlo describes in great detail what this shift will look like, why it needs to come about, and what it will take to cause it. Part of this is shifting “from living on the shoulders of nature to being a harmonious part of the ecosystem” (44). This is what Hungry for a Revolution is all about. So many essential elements of our lives right now are in blatant conflict with nature, and this is causing many unnatural consequences, among these global warming, poverty, and growing health epidemics.

WorldShift 2012 acknowledges the overwhelming problems our world is facing and presents us with the possibility of a complete shift in the world as we know it. In the foreword by Deepak Chopra, he states, “We are already living in two worlds. One world moves ahead by inertia from the past, like a massive luxury liner drifting at sea, while the other steps into the unknown, like a child entering the woods for the first time” (ix). This is the revolution we seek, and apparently it is a revolution in consciousness.

WorldShift 2012 is available at Barnes and Noble, Borders, and Amazon.com.

Check out the website and consider signing the WorldShift Declaration.

Naturally yours,
the food patriot

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 Kos•mic adj.:
Of or relating to the Kosmos—the multidimensional evolving Totality of existence, encompassing not only the physical but the biological, emotional, mental, psychic, and spiritual domains.

 It is truly my pleasure to share with you this interview with thought leader Megan Cater and Eating for Evolution’s creator Tiffany Pollard.  In this discussion Meg & Tif explore deep time from the Kosmocentric perspective. You’ll be pulled into the edge of your own understanding of what it means to be a human being alive right now!

Consider that our choices (including food choices) are a reflection of our values, and our values come from how deeply we have thought about life, and to what degree we act upon what we’ve seen. Join them on this truly alive and thought provoking journey.

This incredible interview is free to all members for a limited time, so sign up for a FREE account to access it now while it’s available!

 Click here to listen now!


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From Survive to Thrive

greatness%20pic%20largeI’ll bet you are very busy; life is probably pretty full.  There is not much time for creating delicious and healthful meals that nourish you to your core.  Who has time for that?! Most of us are eating on the go.  And if you are reading this I imagine that you care with some depth about what you eat and the impact that it has on the world.  You may be busy, but you’re relatively selective, eating mostly or all organic, and regional when possible.  Maybe you eat at the better restaurants that use quality ingredients, and you buy the whole food or raw energy bars that are easier to find nowadays.

Is this truly eating to thrive?  Don’t get me wrong, anyone who makes the above choices for long enough will certainly feel better, and becoming more and more conscious of how our food choices affect the planet is very important.

Eating to thrive, I propose, goes one step beyond:  This is why I call it Eating for Evolution (EFE).  It is a mind set that takes “green” to the next level.  Do we want to eat organic, or what some people call “beyond organic?”  Yes!  Do we want to eat seasonal and as local as possible?  Yes. Do we want to make conscious food choices?  Yes, of course.

What I have found is that, although we are more aware than ever of being part of a global family, we actually don’t act like it on a fundamental level.  Our motivations are primarily selfish in nature, and what generally gets us going in a particular direction is based on fear and the ever-present “problem” within or without that we need to fix.  Please don’t take my word for it, look into this for yourself and you will see that it is true.  This is actually the way our minds have evolved to function; part and parcel of thousands of years of survival conditioning.

What I propose is that we begin to operate out of a completely different paradigm.  How you ask?  Well, we can start in and through the very thing that we are most intimately intertwined with… food!

 Eating for Evolution is a position that we take in regards to life.  It is an acknowledgement of the Truth of interconnectedness, which is embodied in a deep sense of responsibility.  The realization on a gut level (pun intended) that how and what we eat actually alters culture on a foundational level.  From an EFE perspective, we can see that what and how we eat is not separate from the creation of new and more evolved values, and shared values are what create culture.  This is incredibly implicating if you really let it in!

 I believe that you want to make the world a better place; I know I do.  And how spectacular is it that we can do this by starting with what’s on our plates and our relationship to the choices behind that!

 Tired of diet dogma?  Is there something inside you that knows there is more to life than choices dictated by fear and desire?  If you are ready for positive transformation, starting with your relationship to food, then check out our Eating for Evolution community.  See you there!

 Straight ahead,


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myth-buster-2[1]Busting the “Carbohydrate Myth.” In this 25 minute interview with dynamic “JAM” you will learn what carbohydrates “hijack your taste buds” and create addictive response, and what carbohydrates fuel life force itself. Discover concepts like “keep your carbs real,” “use what you consume,” and “know your carbohydrate sensitivity.” One of my favorite phrases that came out of this interview is “make real food your junk food.”

Click here to access the EFE library, look for the interview titled “Busting the Carbohydrate Myth.

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cranberriesMany of my patients and class participants have been inquiring about the raw foods diet. In Chinese Medicine raw foods are said to be more difficult to digest due to the tougher plant and cell walls. Modern science explains that raw foods contain more enzymes, which in theory should make them easier to digest.  Conflicting data indeed!

I have been looking into this topic with my own diet and my patient’s diets, and a valid argument can made for both sides. Here’s what it boils down to:

1.  Whether or not raw is “best” for you depends on who you are and the condition of your digestive system. If digestion is greatly compromised you may do best with mostly well-cooked soups, broths, congees, with some room temperature raw foods. Gradually add in more raw foods in the warmer months.

2.  100% raw diet, in my clinical experience does not appear to be ideal for most people over time. With that said…

3.  Most folks can greatly improve their health and vitality, as well as the vitality of the planet by eating more raw veggies and some fruits. A Nutrient Rich type diet filled with mostly colorful veggies, fruits, small amounts of nuts and seeds, whole grains, and animal products (5 to 10% total) is a sure way to create more livelihood, clarity of consciousness, and social responsibility. There is an excellent interview on the Eating For Evolution Community site about this phenomenal way of eating and relating to food. Check it out!

4.  Listen to your body’s cravings (not talking about addictions here!). I notice that I naturally gravitate towards more raw foods in the spring and summer. Then in the cooler months I add in some soups, cooked beans and steamed or stir fried veggies.

Ok, so I know that I said I eat less raw in the cooler months, but I still have been enjoying 50% to 75% raw this fall. This recipe is a Thanksgiving inspired raw creation!

Cranberry Pumpkin Raw Wraps
1 cup red cabbage

¼ cup fresh cranberries
¼ cup pumpkin seeds
¼ cup cashew nuts
¼ cup chopped parsley

1 cup grated carrot
½ cup chopped apple

2 Tablespoon sesame oil

1-2 Tablespoon fresh lime juice
Optional 1 Tablespoon agave syrup
¼ teaspoon salt
1 teaspoon pumpkin spice

5 to 7 large washed chard or collard leaves.

Chop cabbage and cranberries fine (food processor works great for this) and place in a large bowl.

Chop the nuts, pumpkin seeds, and parsley fine in a food processor. Add to bowl.

Add grated carrot, chopped apple, lime juice, oil, agave and spices to bowl and mix well.

IMG_0110You can either use the collard leaf raw and crunchy or you can quickly blanch them in hot water. Just a quick dip will do. This will make them easier to roll. The leaves in the picture have not been blanched.

Cut the stem end off.

Add about 1/4 to 1/3 cup of the raw mixture to the lower third of the collard. IMG_0112

Next roll the collard with filling away from you, tucking in the ends after the first roll.    IMG_0113

Roll up tight and place onto a plate seam side down, or just stick it right into your mouth and take a big bite! Delicious! Let me know what you think.




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GI InflammationCould this all to common form of “heat” be compromising your health?  In a recent interview with Dr. Karen Ball and Tiffany Pollard, LAc and owner of Eating for Evolution (EFE), they weave together naturopathic and Chinese medicine perspectives, explaining what gastrointestinal inflammation is, why it’s important to know about, what causes it, general signs and symptoms, and what we can do to heal and maintain healthy digestive tracts… and of course, what GI talk would be complete without diving into the all important topic of “poop?!”  Below are a few of the key points that emerged from  their discussion.  Visit the EFE library to access the full interview.

Gastrointestinal Inflammation

What is it? Inflammation is a natural response from our bodies in an attempt to protect or heal the body. It causes the chemistry of the inflamed area to change, altering the tissues and the electromagnetic energy in that area as well.

Inflammation from the perspective of Chinese Medicine is looked at as a heat process; very active and hot. If there is long-term inflammation the body shuts down somewhat, and isolates the damage so that it doesn’t spread. This can lead to “coldness” or deficiency. So depending on how long the inflammation has been present the symptoms and treatments will differ; ranging from symptoms of heat to deficient or cold.

What causes it?  There are many things that can cause GI Inflammation. A common culprit is not enough HCL in stomach. HCL is what kills the hazardous bacteria on foods and helps break down food. Other causes of GI inflammation include infection, overgrowth of bacteria, parasites, food sensitivities, stress, poor lifestyle and eating habits, and heavy metals/toxins.

General signs of inflammation can include:
 • Irregular bowel movements
• Gas
• Bloating
• Burping
• Stomach or intestinal pain
• Constipation and/or lose stool
• Pain when pushing on the belly

Why is it important to know about GI Inflammation? It’s pretty much impossible to be healthy and vital (over time) if digestion isn’t working.

In Chinese Medicine the digestive system is said to be ruled by three main functions/elements and organs of the body. The Earth element includes the stomach and the spleen/pancreas. Here the food is warmed and melted down (stomach) then “essence” is transformed and distributed (spleen/pancreas). The Fire element includes the Small Intestine, which is where our nutrients are absorbed, and is said to link with the Heart or Spirit. The Small Intestine literally feeds the Heart/Spirit with nutrients and information from the outside world. Lastly is the Metal element, which involves the Large Intestine (LI). The LI has to do with taking in and letting go. In our culture there is a serious underestimation of the importance of letting go of the crap! Which leads us to our next section…..

Poop talk! 
What is healthy poop? Many people don’t know they have signs of GI inflammation because they assume that what they experience in terms of digestion is normal. This is particularly true when it comes to poop, because not only are we prone to assume we’re “normal,” but this is a topic that most many people avoid bringing up. Poop gives very important information about the state of the body.

So, what’s normal anyways?  Having a bowel movement 1-3 times a day, with a brown, not too dark or chalky white, color. Be aware that some foods can temporarily alter the color. Bowel movements should move easily without effort and not a lot of gas. They should be formed and tube-shaped, not skinny, in round balls and not overly stinky or sticky.

What causes GI Inflammation:

• Foods your body can’t handle Eating food without enough digestive enzymes or HCL to help break it down
• Infection
• Excess metals/toxins/chemicals built up in the body
• Emotions

What do we do about it?
• Partnering with a well-trained practitioner can help you get to the underlying problem quickly and safely.
• Meditative, prayer and exercise can help you to manage everyday stressors and emotions, proving to benefit many digestive imbalances.
• Know the do’s and don’ts of eating: Do… Eat in a calm environment, thoroughly chewing your food and pay attention to how your body is responding to what you’re feeding it. Don’t worry, stress, work, or consume too much liquid while eating. The digestive fluids need to be concentrated so it is a good practice to not drink with meals, but rather before and after.
• Simplify your meals. Pay attention to the foods that cause you pain and then take responsibility for that information.

Some foods that promote healthy GI functioning are alkaline foods such as fruits, veggies, sea veggies, millet, amaranth, quinoa and olive oil. These foods should constitute between 70-80% of your meals. Fiber, foods that have pre-biotics (such as chicory), and foods that have probiotics (such as yogurt and home-made cultured veggies) all support GI health.

Foods that promote GI inflammation include animal products, refined foods, sugars, wheat and other grains not mentioned above, drugs, alcohol, cigarettes, some fats, coffee and chocolate.

Copyright Eating for Evolution 2009

Dr. Karen Ball is a a licensed Naturopath and owner of Naturally Well 
Tiffany Pollard is a licensed Acupuncturist and creator of Eating for Evolution and Synergy Wellness Center

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Nutrient Rich logoYou will be inspired and informed when you listen to this interview with thought leader John Allen Mollenhauer the founder of Performance Lifestyle & Lifestyle Coaching Center in Livingston NJ.  He is a trainer & lifestyle coach, and co-author of The Curse of the Capable – The Hidden Challenges to a Balanced, Healthy High Achieving Life.  John Allen is well known for promoting the “Nutrient Rich” lifestyle plan.  During this interview John Allen busts the protein myth and opens up the food conversation to levels of enthusiasm that will leave you feeling jazzed to be alive. Find out how the worlds best foods can nourish you to the core, energize your body/mind, and help you naturally reach and maintain an ideal weight.

Click here to listen to the interview:  http://community.eatingforevolution.com/articles/338

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McLovinLast Friday my husband and I were out at a local pub celebrating his birthday.  As it was the eve before Halloween the scene was hopin’ with costumes, laughter, and great music.   My senses were saturated as I surveyed the joint, taking in all the action.  Sandwiched between your average Joes at the bar, Beaker from the Muppets, a bumblebee in fishnet stockings, a gypsy and several naughty nurses, there was, needless to say, a lot to take in.  
But as the sea of cleavage and tight skirts parted, a fairly short guy, probably in his mid-twenties, caught my eye- or rather his T-shirt did.   He was wearing what at first glance appeared to be just a plain shirt with a yellow M on it, and the phrase “I’m lovin’ it.” It took me a second glance, but as I looked again I realized the golden arches were not the arches on your average Happy Meal, rather they were a pair of women’s legs in heals.. well you get the picture.  Instantly disgusted by the whole scene I felt like a lowlife just being there, but nonetheless it got me thinking about McDonald’s famous catch phrase “I’m lovin’ it.”  
I think it’s safe to say that it isn’t really a stretch of our intelligence, or experience, to see that McDonald’s food isn’t lovin’ us, and that we aren’t really lovin’ it. I know, I’m putting the kibosh on a good ‘ole American favorite, but times are a changing, or rather consciousness is.  As I consider what foods are worthy of my love I find myself looking to foods that resemble the values that I strive for, like integrity, vitality and higher levels of consciousness.  I know it sounds funny to think of food having values like this, but the deeper I look at it, the more I see that the separation between what is on my plate and who I am is dissolving.  

We’ve all heard the phrase “You are what you eat,” but how deeply do we really understand this statement to be true?  As co-creator of Eating for Evolution, food and our relationship to food, is on my mind a lot, and yet I continue to be amazed by the subtle and intimate nature of how profoundly food affects every aspect of our being.  
I’m finding that our relationship to food is just like a marriage.  And like in marriage, at least in culture I’m in, we choose our partner, just like we choose what we eat and what we don’t eat.  And similar to a wholesome “marriage,” we can choose partners that love us, give us tender care and support for higher development.  Contrary to an unwholesome “marriage” where there is lack of vitality, strong sense of separation and stagnation.  While society has gobbled this concept up intellectually, experientially it seems we are seriously lacking.  I say this because once we step beyond our cognition and become an embodiment of this knowledge; it isn’t just our diets that change, our expression in the world changes, and as this changes the culture at large does.  The vibration of cultural revolution is in the air but it has yet to blossom into a full fledge cultural movement.  

When we place emphasis on greater values and becoming the kind of people who live up to these values, the discrepancy between our unlived aspirations and our choices will soften, becoming perpetually integrated.  Then we can experience what it is really like to be “lovin’ it,” in the most wholesome expression possible.


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