green leafy vegetables

Creamy-Alfredo-Raw-Vegan-Pasta

An Abundance of Wholefood – Part 2

by Leisa on November 26, 2012

Yesterday I wrote about An Abundance of Wholefood – Part 1 & spoke about how at my retreats we do a five day juice fast, and how many people who have never juice fasted before, think of juicing as “starving” or “deprivati0n”, when nothing could be further from the truth. The concentrated nutrients in the
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Juice!

An Abundance of Wholefood – Part 1

by Leisa on November 26, 2012

At my retreats I hold a lecture that I call “The Philosophy of Food as Medicine” – which sounds pretty intense – but what it actually is about, is a celebration of all that wholefood has to offer. One of the key concepts that I love to teach, is about abundance, about embracing the abundance
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Rainbow Chard

Oxalates in Greens? Bad?

by Leisa on November 13, 2012

One question that I often get asked, is about the potential dangers of oxalates in greens. Oxalates are a plant chemical which has the potential to combine with calcium to form a calcium-oxalate stone. These are commonly known as kidney stones, and many people ask whether they should avoid leafy green vegetables, and other natural
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berries

Free Radicals and Antioxidants

by Leisa on August 23, 2010

I received a e-mail newsletter recently, from maxAwareness, a website devoted to raising awareness about alternative and integrative medicine for people healing cancer. This article was relevant to anyone, whether they have a chronic illness or not – so I have posted it below – I hope you enjoy it, and I encourage you to have
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MAGNESIUM1

10 Fact You Should Know About Magnesium

by Leisa on June 22, 2009

Magnesium is one of those beautiful healing minerals that is largely ignored by the medical profession, but is absolutely essential to good health.  Luckily for us, magnesium is found in plentiful quantities in a raw food diet – especially in green leafy vegetables, nuts, seeds, legumes, some fruits, avocados and of course raw cacao powder! 
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kale1

K is for Kale

by Leisa on March 10, 2009

Continuing on with my “alphabet of healthy foods” which I haven’t posted for a while, next in the series is K for Kale. Kale is a green leafy plant belonging to the Brassica family, which also includes cabbage, broccoli, cauliflower, brussel sprouts and collard greens.   This is a family of vegetables that should be rotated through the
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Arranged Vegetables Creating a Face

Want Strong Bones? Eat More Greens!

by Leisa on February 4, 2009

This news piece was featured in the Food Matters Newsletter: A new study funded in part by the Agricultural Research Service (ARS) suggests that an alkalising diet may be an important key to reducing bone breakdown, or “turnover,” while aging. The study comes on the heels of several ARS-reported studies suggesting that consuming more-than-recommended amounts
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green smoothie

Green For Life!

by Leisa on January 28, 2008

Green smoothies are my new obsession, and although I’ve known about them for a long time, it’s only just recently that I’ve included them as a daily part of life. I have been guilty of what many raw foodists tend to do with food, and that is lean very heavily towards fats in the diet. 
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