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One of our EFE Community members submitted a brilliant idea in our recent recipe contest. She took the Ginger Teriyaki Salmon recipe, and merged that with the Garden Fresh Spring Rolls AND the Nori Rolls. Not only does it look amazing… I imagine that it tastes simply awesome!

Nice work Amy!!

Here are the photos she sent:

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Fresh Burst Salad

I was at the Ballard Farmers market on Sunday and noticed that many of the vendors had some lovely bok choy. I remembered this recipe that I had created last May and wanted to pass it on. It is absolutely fresh and delicious. Some of my friends actually helped me name the salad… and it could not be a more perfect name:

Fresh Burst Salad

Serves 4 to 6

Preparation time 10 minutes

4 cups medium chop bok choy (baby bok will work as well)

1 large English cucumber seeded, peeled, and sliced into thin “half moons”

½ cup packed, chopped parsley

½ cup golden raisins

2 to 3 tablespoons lemon thyme (no need to chop, just use the little leaves)

2 tablespoons lemon juice

2 to 3 tablespoons balsamic vinegar

½ teaspoon vanilla

1/4 cup sunflower seeds

Mix all ingredients in a large bowl, top with seeds and serve up!

Let me know what you think!

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What to do with fresh rhubarb… try this out! Combine with some fresh strawberries and you have a time-tested winning combination. This dessert is simple, fresh and leaves you feeling light. Perfectly balanced sweet and tart flavors along with the fresh thyme add a depth of flavor that I believe you’ll delight in! Let me know what you think.

Serves 8

Preparation time: 10 minutes

Cook time: 10 minutes

Chill time: 1 hour or more

4 cups fresh or frozen strawberries cut into bite-size pieces

2 cups chopped rhubarb

½ cup maple syrup

Juice from 1 lemon

4½ tablespoons of agar agar (get at any healthier grocery store)

1½ tablespoons fresh thyme, plus a few sprigs for garnishing

Pinch of sea salt

Put all ingredients into a medium saucepan and bring up to a simmer, while stirring, to combine. Simmer for 8 to 10 minutes, until rhubarb is soft.

Pour into chilled nut crust, add some sprigs of fresh thyme for garnish and let chill for at least 1 hour before serving.

Nut Crust


2 ¼ cups almond or hazelnut meal

9 pitted, fresh dates

2 tablespoons coconut oil

½ teaspoon almond extract

½ teaspoon sea salt

1 teaspoon cinnamon

Put all ingredients into a food processor. Process until well combined.

Pour into greased standard tart dish.

Press the mixture into the dish evenly; make sure to push it up onto the sides.

It’s best to chill the crust for 20 to 30 minutes before adding the filling.


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We have an exciting event coming up this Thursday (4/15/10) that we’re excited to spread the word about.  Eating for Evolution’s creator, Tiffany Pollard, Kathryn Flynn, author of Cooking for Fertility and Lorne Brown, founder and clinical director of Acubalance Wellness Centre, are coming together for a delightful live webcast on Eating for Fertility.  Over the course of this event filled hour, you will not only witness the creation of a beautiful, fertility enhancing meal, you will also learn to how to embrace a way of relating to food and eating that is utterly life affirming and pro-creative! Discover the healing benefits and “energetic” properties of these tasty dishes and learn why certain foods are thought to boost fertility.

They will be preparing our colorful and mouth watering Northwest Salad, filled with hearty green veggies, a wild salmon dish that is succulent beyond belief, and a Quinoa Pilaf with our “secret” fertility supportive ingredients.  As a bonus they’ll show how to make your very own Cultured Veggies. Filled with local probiotics, cultured veggies are an amazing way to boost immunity, decrease inflammation and help you absorb all of the precious nutrients from your food.


Thursday 4/15 at 7-8 pm PDT

Click here to register

If you can’t attend the event don’t worry about it soon to be released is the Cooking for Fertility DVD and website  cookingforfertility.com.  Stay posted for more details!

Here’s some tidbits about the speakers…

Tiffany Pollard MS, L.Ac., Tiffany has been deeply involved in the study and education of nutrition for many years. At a young age, she realized the incredible healing power of food, and how the environment and emotional states affect our entire being, directly influencing every aspect of who we are as individuals and as a collective whole. From acupuncture, to the chemistry of food, and the health and care of the heart and spirit, she is deeply committed to supporting self-growth and well-being of the whole person.
She teaches classes and creates instructional and inspirational videos about gluten free cooking and achieving optimal health.

Kathryn Flynn, author of Cooking for Fertility: Foods to Nourish Your Fertile Soul, studied with Paul Pitchford, author of Healing with Whole Foods and has worked extensively with Dr. Randine Lewis, author of The Infertility Cure and The Way of the Fertile Soul, to develop the Fertile Soul’s integrative nutrition program for reproductive health. For the past five years, she has led group lectures in nutrition education, five-element phase diagnosis, self-treatment through acupressure and fertility yoga. She provides individual nutritional counseling to men and women worldwide, with the intention of enhancing reproductive capacity naturally through a holistic approach that includes lifestyle changes, relaxation techniques, exercise and healing foods. Kathryn is the founder of Fertile Foods a website intended to educate men and women about food and lifestyle habits to support a healthy pregnancy.   

Lorne Brown B.Sc, Dr.TCM, FABORM, founder and clinical director of Acubalance Wellness Centre, Lorne actually has no cooking experience but he does possess a strong passion for community outreach and creating a healthy community.   He initiated the Acubalance Fertility Diet which is based on the Harvard Nurses Study.  Nutritionists were involved throughout the entire process , especially in creating recipes from locally grown foods.

 Bonus!  To download a free Acubalance Fertility Diet book click here

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I was at our local PCC Market recently and noticed some lovely black cod that was sustainably caught (standards given by the Monterey Bay Aquarium).

Boy I wanted to enjoy that lovely fish for dinner, but was not sure how I might prepare it. When I saw the first grapefruits of the season in the produce section an excellent recipe idea sprang into my head! I’m excited to share it with you, and please, let me know what you think (you can leave comments below).

Steamed Black Cod with Grapefruit Ponzu Sauce

Cook time: 15 minutes
Serves 4

Ponzu is a Japanese sauce made with citrus, rice vinegar and sometimes soy sauce. In my version below I make use of wheat free tamari and a beautiful, fresh grapefruit. This dish is SO delicious and super simple to make. Enjoy!


1/3 cup fresh grapefruit juice
1/4 cup wheat free, low sodium Tamari
1/4 cup rice wine vinegar
1/8 cup Mirin (sweet rice cooking wine)

Simmer all ingredients uncovered for about 8 to 10 minutes.


8 to 10 leaves of Collards or Chard washed with large stem pieces removed
16 to 20 ounces of fresh black cod
Chopped spring onions (scallions)
Sea salt and pepper to taste

Place the greens in the bottom of a steamer basket, place fish, skin side down, on top. Add a few inches of water to the bottom of your pot, place steamer insert in, cover and steam for about 10 minutes. Note: Start timing once you see the steam arise. Fish is done when it flakes with a fork.

Take out fish and set aside. Remove greens (careful, they’ll be hot!) and use a utensil to roll them up, and then cut them into strips. Lay the greens on each plate, squeeze lemon juice over the top and a pinch of salt and pepper if you like.

Lay a piece of the steamed cod on top the greens, top with some Ponzu Sauce, and green onions for a garnish. Delicious!


PS- For those of you on the 28 day Elimination and Detoxification Diet, this recipe would be great at the end of phase 2 or in phase 3

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The purpose of the elimination diet is to discover how food affects your body, mind and emotions. Because our typical American diet is composed of so many different foods it can be hard to discern how the body is reacting to each food.  It’s a bit like trying to see the horizon on a foggy day.  By taking time to “de-fog” our system we can then experience what it is like to be in a body relatively free of toxins and as we reintroduce items back into our diet we can compare our experiences.  So here’s the skinny on the 28 day elimination diet.

A few basic things to consider:

  1. Challenge & Opportunity.  To succeed with the elimination diet you need to have the intention and commitment to go all the way with it.  It isn’t something that you can just slip into without changing several aspects of your daily routines.  It is an all encompassing diet as you will see below.  That being said, it should be more exciting than intimidating.  We can choose to embrace these 28 days as an opportunity to clear out our trenches and get excited about the opportunity we’re giving ourselves to deepen our experience of life.
  2. Education & Inspiration.  This “diet” is more of an education process than your typical results-oriented diet.  Before we get the process started we need to prepare our minds and psyche so that we will have the room inside ourselves needed to perceive any shifts that may occur.  Remember, the shifts aren’t limited to just our physical body, you’ll likely find your overall sensitivity and ability to engage with life amplifies. 
  3. Teammates & Cheerleaders.  A little team moral never hurt anyone.  In fact, it’s hard to make it through life without the support from others!  So spread the word, tell your family and friends that you’ll be doing this diet and why.  They’ll likely be really supportive and you may even find someone who wants to do it with you. 
  4. Track it.  As we trek through our journey you may find it helpful to keep some notes or a journal about what you notice.  Keep track of things like common symptoms (headaches, nasal congestion, skin irritations, any kind of pain, irritability, hyperactivity, dark circles under the eyes, vomiting, fatigue, muscle aches, abdominal pain, etc.) Keep in mind that symptoms may occur instantly after eating, within a few hours or even several days later.   The purpose of the journal is to help us get clarity.  It is not to track calories, or obsess about how much you have eaten.  Both of these behaviors undermine the purpose of this particular diet.
  5. 5.   Check it out.  Before you get started be sure to check out your nutritional supplements, over-the-counter medications, mints and chewing gum.  All these can contain irritating proteins, so check out the ingredients and if you have any questions please post them on our discussion board.
  6. Keep it clean.  Exclude all alcohol, coffee, cigarettes and other recreational drugs for the entire 28 days.  If possible drink purified water throughout the entire diet, and when making teas and smoothies.

Road Map

Now that you’ve got some basic preparations down it’s good to look at the territory we’ll be covering over the 28 days.  There are 5 phases:

Phase 1:  Days 1 & 2
First Stop Smoothie Central!

We kick of the elimination diet in style by spending the first 2 days with a green smoothie fast.  This means that you get to get your green on all day long!  (Puts a whole new spin on going green doesn’t it?!)
 If you have the Whole Life Nutrition Cookbook you’ll find some excellent smoothie recipes on pages 97-99.  If you don’t have the book we highly recommend you get it, but if you can’t, you can check out this blog for smoothie ideas.  Remember to use purified water when making smoothies, and since you’ll be drinking these for breakfast, lunch and dinner for 2 days be sure to make smoothies that taste good to you!  This is one of those things where the achievement isn’t greater because you’ve beared more!  It should be reasonably painless. 😉

If you already know that you’re digestion is sensitive to cold, or you find you have abdominal cramping/bloating as you go through these first 2 days, then try making warm smoothies by using hot water.  (If you do, remember to not put the blender top all the way on- this prevents smoothie explosion – speaking from personal experience here folks- defiantly not the way you want to start off your day!)

Phase 2:  Days 3-9
The journey continues as we move into the heart of our inner spring cleaning with phase 2.  During this phase we focus on consuming hypo-allergenic foods, meaning foods that are unlikely to elicit any irritation.  This means you get to enjoy fresh fruits, veggies, some beans and some whole grains.  Feel free to continue the green smoothies through this phase.  While most fruits and veggies are game you will want to exclude the following as they are common irritants: strawberries, citrus, kiwi, bananas and pineapples.  All other fruits are game.

Just to give you an idea of some of the veggies you can look forward to during this phase here’s a brief list of foods you can have: steamed veggies, raw salads, avocado, mung beans, adzuki beans, roasted yams with olive oil, steamed sweet potatoes, squash, lentils, quinoa, teff, brown rice, sunflower and pumpkin seeds, dried figs and currants.  *It’s best to buy beans dried and cook them yourself because many canned beans may be cross contaminated with gluten.  

Phase 3:  Days 10-15
Movin’ on to phase 3.  In this phase we get to start adding back in potentially reactive foods.  So you’ll want to be sure to pay attention to how you feel and any symptoms that arise.  If you do notice any uncomfortable changes take the food that you think is causing it back out of your diet.

Add in: For day 10-13 add in lemons and limes.  (If you have the book be sure to check out Lemon & Lentil soup on page 150- it’s oh so good!)  If its smooth sailin’ for you through these days, then on day 13 add in recipes with wheat-free tamari (wheat free soy sauce).

 If you have a reaction to either the tamari or the lemons and limes remove the culprit from the diet immediately, returning to the hypo-allergenic foods for 24 hours or until the symptoms have completely cleared.  Then move on to the next phase.

Phase 4:  Days 16-28
As we hone in on the finish line with Phase 4 add back in all beans, including soy and nuts.  If you have no problems with these you may want to add in salmon as well.  At this junction of the diet you can add in tofu and/or tempeh for three days.  If you have no reaction then you can follow all the recipes in the Whole Life Nutrition Cookbook except those that contain gluten, eggs, corn, yeast and dairy.

You’re just about there!  Food Freedom is insight!  At this point you can add in eggs, dairy, gluten, corn and yeast one at a time back into your diet.  Here are some suggestions: Try gluten-free rice bread to test yeast, milk for diary, sprouted rye bread for gluten, polenta for corn and poached or scrambled eggs for eggs.  Eat these foods three times a day for 3 days.  If you have no reaction move on to the next.  If you have a reaction take it out of your diet and wait 24 hours or until symptoms have cleared before challenging the next food.

That’s it! Hopefully at the end of this journey you’ll know the foods that cause problems for you and you can take them out of your diet. 

Remember, you can buy the Whole Life Nutrition Cookbook here, or if you live in the Seattle area you can pick up a copy at Synergy Wellness Center in Bellevue.  Also be sure to check out the Whole Life Nutrition blog for more recipe ideas and elimination diet guidelines.  And be sure to check back on this blog as we’ll be posting updates and ideas we venture through 28 days to Food Freedom!  Lastly, be sure to check out the Eating for Evolution Discussion Board and feel free to post any questions, comments, or just share your experience with us.  We’d love to hear it as we’re all in it together!

Here’s to concious eating!


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That subject line was just too cute to resist… But what the heck does it mean? 🙂

As many of you know, we  are about to collectively embark on a 28 day Elimination and Detoxification Diet.
My husband Darren has agreed to take this on as well. This comes as a HUGE surprise to me as I have never seen the man go one day with out ample amounts of bread and cheese! He’s British and I’m not sure he can imagine a breakfast that does not include at the very least a well jammed English muffin.

The purpose of the 28 day program is not to lose weight (although most people do), or to deprive oneself of food pleasure, or to create a scenario desperate for an inevitable binge. It is very beautifully designed to do a few key things:

1. Give your entire body a chance to “catch up” and recover. To detoxify stuff that it has not been able to deal with due to stress (internal or external). The world is indeed more polluted than it has ever been and the ramifications are evident in our “interiors.”

2. To allow subsequent building up of systems and reconnection of internal communication. This equals greater clarity, sense of connectedness, and sheer vitality.

3. To find out what foods may be causing problems in your system. Food sensitivities are absolutely pervasive within the US. There are many factors involved in this, but what we know is that if one continues to eat what they are sensitive to, it causes a whole host of problems. This is a perfect opportunity to find out what may be contributing to any symptom you may be experiencing.

It is not a fast, although you have the option of doing the first two days with just “green smoothies“.  It is a lovely time for feasting on simple whole, life giving foods!

I will be posting the basic instructions within the week. I sure hope you’ll join us starting April 3rd!! You might in the meantime like to order the book The Whole Life Nutrition Cookbook. It has the entire 28 day program spelled out in the back and is filled with over 200 recipes that will keep you eating beautifully and with ease during the entire 28 days.

We’ll also be providing recipes and support on our EFE community site. I’m so looking forward to it!

Here’s to internal Spring cleaning and Darren’s very first Elimination and Detoxification diet!

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What’s in a recipe?  

At first glance it might just seem that a recipe is an assembly of foods.  We take different foods, put them together in new ways and presto- a recipe!  But as I’ve been thinking about it more, I’m realizing a recipe is so much more than that.  A recipe, whether it be from a book or from your own creativity, is at it’s heart a work of original art.  A recipe is no different then a compilation of music, or a painting.  The same way we break down music with our ears and paintings with our eyes and absorb their vibrations into our being, is exactly what happens with food and recipes.  A recipe is the beautiful articulation of creativity and the digestion is taking that expression and fusing it into our being.  When you take the time and put in the effort to work with your foods to make them come together in a new way, when you ingest it, you take in more than just the food, you take in the creative vibration that made that dish.  You take in the care that came from your heart, through your hands, into the food, into your physical body and into the body of consciousness itself. 

By taking the time to consciously choose our recipes based on what is needed over what is superficially desired we deepen our capacity to experience life, liberating our hearts and souls to whole new realms of being.   

With that being said we are excited to share this recipe with you. Tiffany crafted it up as an appetizer in one of her recent cooking classes and it turned out awesome!  The flavors are just incredible!

This puppy take virtually no time to put together, making for a great appetizer or snack.  Or you can use it as a topper on your salads or even soups, or as a dip for raw veggies.


Roasted Artichoke and Red Pepper Bruschetta (gluten free!)

1/2 loaf of Energy brand Tapioca Loaf  (other brands will do just fine)
Olive oil
Salt and pepper

2   7.5 ounce jars of grilled artichokes (drain most of the oil)
1/2   8 ounce jar roasted red peppers (drained)
1/2 cup fresh basil
Optional chile flakes

Preheat oven to 400 degrees.  
Cut loaf into 4 squares or triangles.  Toss in olive oil and sea salt or rosemary salt.
Lay on baking sheet and bake at 400 degrees for 15 minutes or until golden. You may need to turn them one time.
Remove and let cool.

In food processor add the grilled artichokes, roasted peppers, basil and optional pinch of chile flakes.
Pulse until mixed but still slightly chunky.

Top each toasted bread piece with a tablespoon or so of artichoke mix. Enjoy! This recipe is so delicious!

I would love to hear what you think. Just post your comments below.

Be sure to check out or big library of recipes and video clips on the Eating for Evolution community site. Hope to see you there! 

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 As I’ve been shedding more awareness on the choices I make around food and the thoughts that I attach or don’t attach to in relationship to this realm, one thing has become clear: If I/we really want to cultivate a wholesome and conscious relationship with food, at some point we need to reassess the lens we’re looking through and question if our perception supports this kind of development. Coming to understand food and our relationship to it is one thing, but transforming this knowledge into a living expression is slightly different. Why? Because it literally is a new posture that we develop through transforming our own self. It’s alchemy really; where we take our knowledge and values and infuse them into our being in such a way that we literally redefine our sense of self, which in turn alters how we relate to life in a very tangible way.

As I’ve been exploring how to obtain this “new posture” and what it means, it’s become clear that this sort of transformation is outside the boundaries of the mind. We can think of it as relating to food (or life for that matter) from two different perspectives. One, the dimension of the mind, is where we collect knowledge and facts, analyze and assess what is true and what isn’t. From this perspective we can accumulate a lot but it doesn’t necessarily mean we do anything with this information. As we enter into the other perspective, a more philosophical position if you will, we see that we can take those nuggets of knowledge, and the values they promote, and apply them to our own sense of self. Here we realize that we are conscious creators not only of material things but of our own being. We find from this perspective the truth in the saying “you are what you eat.” And just as the common metal is transformed into gold and silver we begin to see that life has inherent meaning, significance and purpose to it, and that we are all a part of a greater living universe. When we come to know this from our own depths, our own interiority, we can freely embrace all facets of life and all levels of development, giving us the capacity to give more, to make more conscious choices and to become a living expression of something much deeper.

I realize this is pushing the edge a bit here as we aren’t really use to thinking about our relationship to food so deeply, but if you stick with me just a bit I think you’ll see what I mean. Let’s take a real life example to help clarify these different perspectives. As well as being the co-creator of EFE I am also an acupuncture student. For a prerequisite I took a course on nutrition. It was a two day course packed solid with lectures on the scientific breakdown of foods and their bio-chemical-nutrient components. As I started the course I, as were my fellow students, were completely excited to learn more about food. And boy did we! We gained a lot of knowledge over the course of the weekend. However, when class came to a close I noticed that something in my classmates and I had shifted. It seemed we all went from excitement to paranoid in 2 days flat. I went from being from being adventurous and creative with my eats to being frustrated with all the “nutritionism dogma.” What had happened? Obviously we need to retain the scientific knowledge of food, but at the same time I have seen far too many people suffer from food induced paranoia and actually wreck their health as they try to follow the “nutritional” diet.

So where does this leave us? Our culture is predominately embedded in a reductionist mentality when it comes to our food and health. Meaning, we still take things and break them down to their tiniest components rather than looking at the whole picture. Of course this is certainly valuable. For example, if we didn’t have this approach we wouldn’t know that certain combinations of vitamins and minerals in our system can actually block our absorption of other nutrients, not to mention we would be a lot more clueless when it comes to knowing anything our biochemistry. Yes, the reductionist model does hold it’s worth from one undeniable perspective. However, we can see that from this perspective we can easily get lost in the nitty-gritty and forget that from there we’re only seeing one tiny part of a whole. Clearly we need both perspectives.

So what does that look like? For me it looks like bringing in the educational component into a bigger perspective in a way that complements and enriches my experience with food and life. Meaning, I learn about the basics of food but I don’t obsess about it. I’m more interested in having a wholesome, flourishing relationship with food and life than sticking to a specific diet or “nutritional lab-tested recipe.” I am more interested in eating in a way that promotes my whole being from biology to consciousness. I’ve found that if I stand in this position everything naturally falls in line; from education, to choosing foods and recipes, to preparing nourishing meals, to the table, all the way up and out to self and cultural development. There is an ease and self-refueling positivity that emerges when our appetite is satisfied with not only good, wholesome foods, but development on all levels of our being, be it inner and outer.

Straight ahead,

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I think most all of us crave carbohydrates more in the cold, still of winter. This isn’t necessarily a problem, and in fact, if done right, carbohydrates actually help boost our “feel good” neurotransmitter levels and can lead a to greater state of seasonal balance.

This is a simply delicious “comfort food” recipe that makes use of nutrient rich ingredients to add flavor rather than depending on dairy. If you can tolerate dairy, feel free to add some quality Parmesan on top, but it is just as good without! And its ready in less than 30 minutes!

 Serves 4
Preparation time 5 min
Cook time 20 min

 8 ounces gluten free Penne or Macaroni pasta (typically ½ a bag)
3 tablespoons virgin olive oil
½ cup pistachio nut pieces
¼ a raw jalapeño (use more or less depending on your “spicy” tolerance)
2 tablespoons gluten free Brewers Yeast
¼ of a bunch of Italian Parsley, stems and all
Pinch of black pepper
¼ cup chopped green onion
¼ cup chopped red bell pepper

 Preheat oven to 425

(Topped with Parmesan cheese)

Cook pasta about 2 to 3 minutes LESS than directed.

Rinse will cool water, place in a large mixing bowl and pour olive oil on top. Mix to coat so that pasta does not stick together.

Combine nuts, jalapeño, Yeast, black pepper and parsley into a food processor. Mix with regular blade until finely ground. 

Combine contents from food processor, with pasta, green onion and bell pepper. Mix to combine ingredients.

Transfer this mixture to and 8X5-baking dish. Cover with foil and bake 10 minutes. Remove from oven and enjoy!

Please leave us some comments on how this recipes turned out for you!

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