Eat Dance Live

I 've already talked about the concept of "food as love," the idea that the emotion that you put into something can make it taste just that much better... It would make sense then that something tastes that much richer, that much more wholesome, and that much more energetic if it was made in healthy, happy, conscious way. There  is  a reason Fair Trade Coffee tastes better. There  is  a reason small-scale organically-grown tomatoes look that much redder and taste that much sweeter. You can just taste the social justice and environmental sustainability! Enter Eco Ola . A few days after I wrote a raving review of Sacha Inchi seeds, I was contacted by the good people at Eco Ola to let me know that they too were just as crazy about Sacha Inchi as I was. In fact, they decided to make a business out of it. Founded in the Peruvian Amazon, Eco Ola's mission is to produce nutritious foods indigenous to their local culture and climate, while respecting the land th...

And by that, I mean sushi. If I haven't made it clear yet, I have something of a seaweed addiction. I always have a strong desire to incorporate more of it into my life. To celebrate, my day began and ended with seaweed. Breakfast was yet another spirulina strawberry-banana whip. This one was made by simply blending 1 1/2 frozen bananas in the Vitamix (or any high speed blender), then separately blending 3 frozen strawberries, and topping that magnificent mix in a bowl with 1 heaping teaspoon of spirulina. To end a wonderful day, I have just finished polishing off 1 1/2 rolls of my superfood sushi , one of the first recipes I ever blogged about. To make it more raw, this version had sprouted red quinoa instead of steamed quinoa. The rest was the same, though I did use a couple strips of tempeh as the protein and Braggs instead of soy sauce. I do eat tempeh on rare occasions because live/fermented foods are usually a-okay in my book. I also don't have to go into detail to re-e...