Memorial Day is now long gone and the first part of June seems like a blur already. Have you ever had periods of time that whiz by you like that because you are so busy “living life to its fullest”? Phew! Among the fabulous things that happened for me last month was the filming for two upcoming episodes of b. organic. The delightful host of the show, Michele Beschen, is one of my clients, and we decided to film some of her sessions with me in order to give viewers a “peek under the tent” at the process of nutrition counseling. I don’t know the exact air dates yet, but I hear it’ll be this fall already! It’s on public television channels across the country, including IPTV, here in Iowa. Sounds like a reason for a party, don’t you think? If you want to be notified when the show will air, join this MeetUp group. I’ll send out an announcement and an invitation to the celebration! Michele and I did several recipes over the course of the episodes, including this one for a fabulous, creamy and satisfying juice drink. Cheers!
- 4 large oranges (remove peel)
- 2 pears
- 1 medium yam
Juice all ingredients together, stir and enjoy!
Michele taking notes on some of the recipes Sheree demonstrated. The host of b. Organic, Michele is sharing her raw food journey with viewers.
Sheree meeting with Fork in the Road client Michele Beschen at Michele’s home. Watch for the shows to air this fall!
Yummy juice drinks and smoothies, including a Creamsicle, far left.
Is it my imagination or is there a touch of spring in the air? Good heavens, I sure hope so. I don’t think I can take too much more of the winter of 2010!
I spent last weekend in New York City (it was a smidge warmer there!) I’m taking a series of intensive weekend classes at the Institute for Integrative Nutrition (IIN). The coursework is fun and interesting and part of my studies involves me being coached by an IIN graduate in much the same way that I counsel my clients. It is enlightening to say the least. My counselor (Cort) asks great questions and makes me think. My sessions with Cort inspire me to do the same for the people who trust me for advice and guidance.
It seems like light years ago now, but I was reflecting on the RAW PASSION Valentine’s Day event that I co-hosted with Kerri Rush http://www.freshcafeandmarket.com/ and Cyd Koehn http://www.cateringbycyd.com/ on February 14 (I finally had time to look at the photos from the event!). Lots of folks have asked me for the recipes we used and one of the more frequent requests was for the lovely Ambrosia that was our first course. I am happy to post it here along with an open-ended invitation for you to join our MeetUp group if you don’t already belong http://www.meetup.com/rawfooddsm/. We have over 300 members now…and all without any advertising. Is it possible the world is ready for a change in how we eat?
On to the Ambrosia recipe and photos from RAW PASSION.
Yield: 3-4 servings
- 2 oranges, peeled and cut into segments, reserve 2 tbsp of juice
- 1 banana, thinly sliced
- 1/3 cup unsweetened shredded dried coconut
- 1 tbsp light agave nectar
Place all ingredients in a mixing bowl and toss gently to combine. Chill at least 10 minutes.
Add one or more of the following: ¼ cup red or green seedless grapes, halved; ¼ cup cubed pineapple, ¼ cup pitted medjool dates, coarsely chopped; 2 tablespoons raw unsoaked walnuts, chopped.
– Chef Jennifer Cornbleet