Pilates.....My newest endeavor!

I arrived in California a couple of weeks ago, having departed from Creative Health Institute, a raw wellness center in Michigan. I learned a lot of interesting things, and enjoyed a lot of healthy organic foods while there. I haven't maintained a raw lifestyle, as it's not particularly for me. As most people, I lived 23 years of my life on cooked foods, and enjoyed it very much. I also know that during those 23 years when I gained weight, or felt sluggish from food, it wasn't because it was cooked, it was because it usually wasn't FOOD. Instead of indulging in earths produce (fruits, and vegetables) I would be eating things that were probably made in labs. For instance, the most deadliest of all chips........Hot Cheetos!( lol )...Show me a hot Cheetos tree, and I'll take that last statement back! So from experience do I believe a raw lifestyle is the way to go? Honestly, I couldn't tell you. All I can say is to try it for yourself, and listen to your own bodies response. My belief in regards to nutrition, from my own experience is that if you cut out, from your diet, things like sugar, white flour, red meat, and consume less salt, you will feel as healthy as if you were eating raw. This obviously is in reference to the average healthy Adult. Don't just take my word for it. Go ahead, see for yourself....

Well yes, about the PILATES!

I'm pursuing Pilates Internship at a studio in West Los Angeles. I've offered my help with administrative work, with hopes of learning all aspects of how a fitness studio is run, as I hope to own a dance related studio of my own one day! -All donations welcome :) -

I just recently began the program on the 21st of January, 2011 and so far, I'm definitely fascinated with the different contraptions used for a Pilates workout. 

Prior to entering the program I had some experience with Pilates mat exercises, but the equipment, I had no such training, nor familiarity with. It's definitely quite the experience to learn more about it, as it's not your typical gym equipment. But then again, Pilates isn't meant to be a sweat till you faint workout, usually offered at a gyms near you, but rather, for the purpose of developing in each person, body awareness. The reps are less important than how well you perform the exercise. Essentially it's better to perform each exercise great a few times than mediocre a hundred times because mediocrity in Pilates can lead to injury. If you are a dancer, or have taken any dance, yoga, or even pilates classes in your lifetime, you are familiar with the "Body Awareness"  I speak of.

Farewell...

I pursued a 1 month long internship/volunteer program at the Creative Health Institute and it has finally come to an end. I earned my level 1 Raw Chef certificate, lost a few lbs, met a lot of great people, and ultimately explored a whole new realm of nutrition. So despite not being paid, I have to admit,  it was definitely quite the experience. I originally fancied the idea of staying longer but I figured it be better for me to finish school, once and for all.

My stay may have been short and sweet, but I have to admit, I will miss a few people there and wanted to send a farewell to those people. That including everyone from Angel and Bobby, the directors of the institute, to the interns  Patty, Ahhhngelina, Ben, Valorie, Paige..etc.., You all were great, and I was fortunate enough to have crossed paths with such a diverse set of people.

My experiences going raw:
 Overall it was a great experience. The food was quite filling, and I felt a little more endurance, I think. The greatest challenge for me was eating enough to fulfill my nutritional requirements with raw, vegan food. I mostly just wanted to eat fruits (sugar) and cashew or almonds (fat), and I was satisfied. The idea, however, is to eat the foods that fulfill your bodies nutritional needs rather than eating the foods you prefer the most.
The biggest challenge I may encounter when I embark on this raw journey on my own is having the money to purchase the necessary appliances for raw food, and most importantly, having enough money to purchase organic foods. Only time will tell.

Well, off I go...

Agave Dangers

A friend and I are researching, and presenting the dangers of Agave Nectar, and how it contradicts the raw food lifestyle, to the kitchen managers, and program director. We are also presenting a healthy alternative, Coconut Nectar, and describing it's many benefits. We are doing this in hopes of convincing them to eliminate the usage of Agave Nectar sweetener, the sweetener we've mainly been using, aside from dates, for our gourmet chef classes, and instead use a healthier alternative, which is similar in consistency Agave, yet healthier. It's also RAW, as Agave really isn't, contrary to popular belief.

What is Agave Nectar?


Agave Nectar is a sweetener extracted from the blue agaves, a “cactus like” plant in Mexico and is referred to as “Honey Water” because of  the nectar’s sweet flavor. Although there are various forms of Agave plants, the plant mostly used to extract the Nectar from is the Weber Blue Agave plant, which when fermented, becomes the alcoholic beverage Tequila.

Although popular belief is that Agave Nectar is raw, it is, in fact, highly processed before reaching store shelves, which ultimately leads to it becoming detrimental to our health.


The dangers of Agave:



* High levels of Fructose: It contains about 90% Fructose, 50% more than High Fructose Corn Syrup. Fructose is highly correlated with the Diabetes and Obesity epidemic, and has contributed to liver disorders as well. Research also suggests that it  stimulates our desire to eat more.

* Out of all sweeteners including Maple Syrup, Honey, etc.., it’s ranked as the least affective in providing healthful antioxidant benefits.

*It isn’t raw! The Nectar, after being extracted, is hydrolyzed at temperatures of up to 140 degrees Fahrenheit, over a course of 36 hours, leaving you with High Fructose Syrup.

*Research suggests that the high levels of fructose may cause Mineral Deficiencies of Iron, Calcium, Zinc, and Magnesium. These deficiencies ultimately wreak havoc on the body causing bone deformity, Anemia, infertility, and heart disease.




My sources:


*(Kohler, John; “The truth about agave syrup: not as healthy as you’d like;” http://www.living-foods.com/articles/agave.html ; 1998)

*(J.P; Healthy Fellow: Your Natural Health Critic “Agave Dangers;” http://www.healthyfellow.com/185/agave-danger/ ; 25th of March, 2009)

* (Fit Day; “5 health risks of Madhava Agave Nectar;” http://www.fitday.com/fitness-articles/nutrition/healthy-eating/5-health-risks-of-madhava-agave-nectar.html ; 2009)

Rock Star Success!

The chef weekend has come to an end and because all of us interns did a Stellar job in keeping everything together over the duration of the weekend, we were all privileged with the next three days, Monday, Tuesday, and Wednesday, off. Well, "somewhat" off. We still, of course, have to make sure we keep up with the parts of the center that need keepin' up with, such as the grow room, and I think we might have to make some wheat grass juice if my memory serves me correct. These three days are, although not really needed, very much appreciated. Especially considering we will soon be preparing for the detox program that is coming up in about a week. The detox program is a 5 day, or 10 day program much different than the chef classes.

An overview of each program:

*The chef courses are more so gourmet, where we can all, the guests and interns, indulge in the healthiest versions of "junk food," such as pizza, burgers, chips, etc..,
It's basically a good learning experience for the people who desire to open a raw food restaurant and for those who are transitioning into eating a raw food diet because essentially your learning how to prepare all of your familiar foods you normally cooked, in a healthier manner. The best part is that it's a fun filled  DELICIOUS weekend!!

*The detox program, however, is probably less tasty, and more health oriented. Don't get me wrong, all programs offered at the institute are health oriented, but instead of gourmet meals, the detox usually consists of green soups, and wheat grass juice, and not to mention the regular "homework" assignments suggested for the guests, as well as interns. "Homework" refers to the enemas. I've never received one before, and I must admit, I'm not so sure I'm comfortable with the idea. But I'll just wait and see how the program goes, once it begins, and sit it on the class that's given to guests that provides further details about the program.

Hectic week

It's Thursday, a day before the level 1 Chef class weekend, and we've all been preparing, since Tuesday, for this class. Each intern was assigned something to prepare, for each day of the week. So far everything has been running pretty smoothly. The unfortunate aspect is that I'm finding myself in the kitchen, with a fellow intern, way past my shift. These past two nights I've gotten out once at around 12am and yesterday, 3am. It's not required of us to keep working during after hours, but I figured it's better to be ahead of the game, than behind. As I've learned from working in the kitchen in the past, working beyond your shift is nothing unusual. For the aspiring chefs, if you don't eat,drink, breathe, sleep,and ultimately LOVE the kitchen, then it's definitely not for you. There are many dues that have to be paid before you can really call yourself a CHEF, and for me, I have no interest in earning that title. I'd rather be thought of as a cook, which most people are. A cook is someone who enjoys, and loves the kitchen. However, they don't just love any kitchen, it has to be there own, and the food they prepare is usually for themselves, family, and friends. A "Cook" is what i'd rather be classified as, which explains my lack of desire to be in the kitchen so long. But it will soon be over, in about 4 more days to be exact, and I'll be dispersed around other aspects of the center. On a lighter note, I'm getting a chance to make pizza, and pesto, and I've also been enjoying some of the best raw foods I've ever tasted. So it definitely has it's perks!
I've been learning more about myself, my weaknesses and my strengths since I've been here. One things for sure, no matter where you go, you will always meet the same kind of people. "The same kind of people" in reference to the people you once lived with, or near. Also, the same problems you were dealing with in one place, you will eventually encounter in another. That is if you don't deal with the problem directly, which is in most cases, yourself. I learned that in order for me to receive different results, I must do something different. So no matter where I am, If I am the same, I will be reacted towards the same way. If I act different, in a way I believe to be most suitable for the occasion, I will be reacted towards differently, in a way I believe most suitable for me.

Make Sense?

Hope so.

The beginning of the internship

I have officially started the internship program and I'm excited for what's in store for us interns in the near future. So far we have to prepare for a level 1 Raw Chef certification class that begins this weekend. The director warned us of what we have to look forward to, which is a hectic week! Directly quoted, she says "if you all can get through the intensity of preparing for this level 1 Chef class, the rest of the internship will be a breeze."

I was fortunate enough to learn how to make a few yummy raw foods, but now i'll get a chance to learn more in depth about "Raw GOURMET" meals, learning how to make pizza, burgers, pancakes, etc.., and the interns even get a chance to perform some of the food demos if we feel comfortable in doing so. I don't know if I, personally, will be performing a food demo this time around, but it's nice to have the option for the future.

Also, I met some of the other interns and I have to admit, I'm appreciating the different personalities, and backgrounds I've been so fortunate to have been introduced to. Each person carrying their own significant and interesting story that brought them to CHI, and each person also carrying a strong quality I see as being very beneficial to the overall success of the center. I mean c'mon, It's not everyday you meet someone who claims to have almost been killed in Peru's deadly jungles, trying to deliver supplies to a dear friend. Yes, they all keep me very entertained, as I hope my stories do for them, which I doubt, since I don't really have much of a story, although some people I know may say otherwise. 

well it's late, and I have to get ready for the Chef class preparation tomorrow morning, so i'll update you with the latest sooner than later.

Until then, have a blessed day!

Happy New Years Treat

Happy New Years to you and yours!

Hopefully everyone had a wonderful New Years! As did I! Well, I'd say it was more interesting than anything else. A fellow intern and I went to Downtown Kalamazoo, 2 hrs from where i'm staying, to watch the "ball" drop. The more interesting aspect of the night was the show we watched prior to the countdown which was of Elvis singing his greatest hits. Oh, you didn't know he was still alive? Well, if he isn't, his legacy is sure living on through the greatest impersonators alive. Yes, I watched an Elvis impersonator on New Years Eve. Despite it not being an ordinary activity I'd pursue back home in LA, I can't help but appreciate it's uniqueness. It's not everyday you see a person who looks, sings, acts, and dances exactly like a celebrity who once lived. He even had the ego of Elvis as he would wipe his sweat on towels and give it to women in the audience as a "gift." A gift that I much rather enjoyed watching others receive than to have received it myself. On a lighter note, I enjoyed some of the greatest tasting raw chips ever on New Years! I've been eating raw since the 26th of December, so that may not say much, but they were DELICIOUS!! It tasted like BBQ chips with a little bit of a "taco" kind of flavor and I made them using sweet potatoes, olive oil, and a little bit of spices!

and I call these chips the....


 BB-qT Chips
What you'll need: 
*1 tbsp sea salt
*1 tsp pepper
*1 tbsp chili powder
*1 tbsp cumin
*1 tbsp crushed red pepper
*1/4 cup of olive oil
* 8-10 sweet potatoes
*Mandoline slicer
*Mixing bowl
*Dehydrator

Instructions:
First, thinly slice the sweet potatoes to your desired shape. It's not necessary to cut of the skin and actually more nutritious to keep it, but it's ultimately how you prefer it. Then, add all of the spices and olive oil to the mixing bowl and mix it well. Then you add the sweet potatoes to the mixture and the idea is just to get just enough of the spice on each sweet potato slice without making it too oily. I just noticed that the more oil that's on the slice, the less crunchier it gets and vice versa. After all of the slices are mixed into the spice mixture, place them onto a dehydrator sheet. You can't place a lot of them on one sheet, where it's very tight space because ultimately the chips will shrivel as they dehydrate. Place the chips in the dehydrator at 110 degrees for 24 hours. Hope you enjoy!


Here are pictures of the BB-qT chips I made...