Monday, October 4, 2010

The Truth About Agave


I've been using agave in my products along with local honey and pure maple syrup, from the beginning. I've never used any artificial sweeteners or overly refined sweeteners, as my policy has always been to use only whole-food ingredients, but all of a sudden agave nectar is the subject of some not-so-sweet controversy. How did this all-natural sweetener go from being applauded to avoided? And is the negative hype to be believed? The answer is a resounding “no.”

Though agave nectar has been around for centuries, its popularity has seen tremendous growth over the past few years—growth due in large part to a better informed, more health-conscious society. With obesity and type 2 diabetes on the rise and increased concern about chemically processed foods, all-natural sweeteners like agave nectar have become the chosen alternative to artificial sweeteners such as aspartame (Equal), saccharin (Sweet’N Low) and sucralose (Splenda).

A little background about agave:

The agave plant is found mainly in western Mexico; it is also found in the western and southern U.S. and tropical parts of South America. The agave plant’s ability to grow in a harsh environment without the need of pesticides and fertilizers and little need for water make for sustainable growth and harvesting.

To make agave nectar from the Blue Agave plant, harvesters remove the core of the Blue Agave, or piña, by cutting away the plant’s long, spiny leaves. The juice is then expressed from the piña, filtered and turned into agave nectar by either a thermal or enzymatic process. Whichever process is used, the plant’s naturally occurring complex sugar molecules are separated into fructose and glucose.

So why the recent backlash?

Why the uproar about agave nectar when it’s still the same all-natural, organic, healthy product it was centuries ago? It all has to do with the f-word: fructose. We’ve all heard about high fructose corn syrup (HFCS)—it is added to just about everything we eat from the obvious like sugar cereals to the less obvious like hot dog buns. But did you know HFCS is made by using caustics and acids to turn the glucose from starch found in milled corn into fructose? Sounds yummy, doesn’t it?

HFCS and agave nectar are NOT the same. Yes, agave nectar along with fruit, fruit juices, honey and HFCS contain fructose, but the similarity ends here.

The main argument against agave nectar made by so-called experts claims agave nectar’s high fructose content (agave nectar contains about 75% fructose compared to 55% in HFCS) makes it less healthy than HFCS or table sugar. This just isn’t true. It’s time to put an end to this and other unsubstantiated claims about agave nectar.

• Agave nectar is all-natural; it is derived from the agave plant using a non-chemical process.

• Agave nectar does have a high fructose content, which makes it sweeter than HFCS and table
sugar—you’ll need a much smaller amount to sweeten recipes.

• Agave nectar's glycemic index is comparable to fructose, which in turn has a much lower
glycemic index than table sugar.

• Agave nectar is as safe a sweetener as honey or maple syrup; it’s even as safe as apple juice.

The most important thing to remember is agave nectar is a sweetener, and while safer than HFCS or refined white sugar, should still be used in moderation.

When it comes to what we put into our bodies, the more natural the product, the better. Substituting agave nectar for those “other” sweeteners—and remembering less is more—is a simple and easy way to improve overall health and wellness. Any claims you hear contrary to this should be taken with a grain of salt, or in this case, sugar.

For more information on the controversy as well as the facts and the sources for this article, see the following:

http://bit.ly/b3VLN1 (excellent third party article complete with the scientific break-down of agave and HFCS and other scientific information regarding fructose)

Here are four articles that will give you even more information on agave. To read in different formats, use the zoom and fullscreen controls at the bottom and top.




The above articles (with the exception of the second) are from a company that makes agave. Please consider this when making your judgements about agave and read the third party article suggested above to make sure that you are well rounded in your knowledge.

I posted this article because my personal opinion is that agave is a wonderful natural sweetener and is not harmful to your health in normal quantities. I will continue to use agave in the production of the Raw Melissa desserts and hope that this information helps you to feel like a better consumer when choosing those products that are healthiest for you and your family.






Friday, October 1, 2010

Chocolate Banana Shake


In our Q&A with Raw Melissa - Session Two, Alica asked, "When you freeze bananas, do you freeze them with the peels on or off? If you leave the peels on, how do you get them off the frozen banana? Yes, this is rocket science for me."

To check out the answer, see the Raw Melissa Facebook Page and click on our notes in the tabs. Meanwhile, here is a great recipe for a Chocolate Banana Shake:

Chocolate Banana Shake

2 C water
2 C ice
3 frozen bananas
2 heaping T cocoa powder
1/2 tsp. vanilla
1 T agave
1 C almonds

Put everything in a blender and blend until smooth, serve right away. This really is a delicious and creamy chocolate shake! Yum! Let me know if you like it. :)

Monday, September 27, 2010

The Dirty Dozen

Most of you have heard of the dirty dozen list. Well, did you know that there is a list that has, not only the 12 most pesticide laden produce on it, but also the 15 most clean? Here is a handy little printable guide so you can carry it around with you when you're shopping. There's also a phone app if you're like me and you tend to loose your lists.


Here's also a great video from Dr. Weil on why it's important to choose foods with less pesticides.

Q&A with Raw Melissa - Session One

We got our first question in our Q & A Series on our facebook page from Jennifer. She asked "What snacks can I give to my kids on-the-go?" To read the answers, see the notes on my facebook page. Meanwhile, here are two great recipes for feeding kids on-the-go:

Homemade Granola Bars


7 C of dry ingredients like rolled oats, raisins, pumpkin seeds, pecans, shredded coconut, chopped almonds, chopped dried apricots, rolled quinoa, hulled buckwheat, sunflower seeds, flax seeds, sesame seeds, chopped dried pineapple, etc. GET CREATIVE! You can do it!


1 C coconut oil (organic, cold pressed)

3 C dates (soaked in water for 20 minutes)

1 tsp. salt


Drain the dates (set the water aside) and pulse in a food processor until a paste is formed. If it seems too dry, add 1 tsp at a time of the soaking water until you reach a peanut butter-like consistency. Mix all the rest of the ingredients together until well incorporated and t
hen press into a pan lined with wax paper. You can put these in an oven on the lowest heat possible, for 1-2 hours or you can pull them out of the pan with the wax paper and cut and eat as is. It helps to put them in the freezer for a bit to help bring everything together before cutting. You may wrap individual bars in waxed paper and then store them in an airtight container for months.


Homemade Almond Butter
(excerpted from my cookbook, available here)

This is probably more appropriately named, “Almond Candy.” Many of the class participants I’ve taught this recipe to have later told me this was much more like a candy than a spread. My favorite way to make it is with honey and walnut oil, although it’s great with almond oil and agave too. Try it with the proverbial celery, or spread it on some apples for a great treat. You may even roll it into long strips, cut it in 2” lengths and wrap it in brown wax paper for a wonderful refrigerator candy. To give it a punch, you may also add 1-3 drops of cinnamon essential oil.


2 C almonds

¼ - ½ C almond or walnut oil

¼ - ½ C honey or agave

1 tsp. vanilla

pinch of salt (optional)


Blend almonds as finely as possible in a high-speed blender (or a food processor). Pour into a bowl and add the rest of the ingredients. Stir together until thoroughly blended. (Add a small amount of water or more oil if needed, to create a spreadable consistency). You can blend ingredients in a blender if you want a smoother butter, but you’ll need to use the larger amounts of oil and sweetener so it will blend easily. Spread on bread or crackers or use as a dip for apples in as a spread on celery sticks.


Thanks again for your question Jennifer. Keep them coming!

photos by Jefra Starr Linn


Sunday, September 26, 2010

Question and Answer Sessions with Raw Melissa

I had the opportunity to attend the Start Up Princess event, Touchpoint, on Friday. I got to interact with tons of amazing women because I had a booth (we sold out of macaroons!) and as usual, I was asked many questions about nutrition and whole food eating and cooking. I love it when people feel comfortable enough to ask their questions because I appreciate being able to share the knowledge I've gained over years of research and experience, as it often enables the individual to be able to make one more change toward a better life.

It doesn't take much to get started on a path of purposeful eating, and if you've got a question or two that would help you, I really want to hear it! So, I decided to start Question and Answer Sessions on
Facebook.com/rawmelissa and on my twitter account (@rawmelissa). If you've got a question, please feel free to ask on either platform. You may also ask here in the comments section.

Can't wait to read your burning questions!

Always love,
Melissa

Friday, September 17, 2010

Cookbook Signing Tomorrow


Many of you have asked if you can purchase a cookbook at the signing if you haven't already pre-purchased one. Of course!

I'll be at the Good Earth in American Fork to sign pre-purchased and just-purchased copies of FAVES: Fruits and Veggies, Energy's Secret and I'll also be giving out vanilla and chocolate covered macaroons! You definitely won't want to miss that.

Also, just to let you know, the cookbook presale was a HUGE success. I thank you all so much for your support! Hope to see you tomorrow. :)

In peace and health,
Melissa

Tuesday, September 7, 2010

St. George Fresh Food Workshop!


Eat More Fresh Fruits

& Vegetables and LOVE it!


Join us for a Fresh Food Preparation Workshop

September 25, 2010 from 10:30am-3:30pm

in Beautiful St. George Utah

Taught by Melissa of rawmelissa.com and

Christopher Stefanciw, former chef of Maestro’s Cafe


The cost is just $80 for the whole day, PLUS, just for registering,

you get a Free Package of Chocolate Covered Macaroons!


At the workshop you’ll receive:

°Over 4-hours of Fresh Food Prep Instruction

°You're free package of Chocolate Covered Macaroons

°TONS of Samples &

°A Packet of Handouts and Recipes


Email: heather@rawmelissa.com to register today!

rawmelissa.com


Monday, August 30, 2010

My Cookbook is Finally Done! Yay!


After two years and a lot of work, my cookbook is finally done. We're having a ten-day pre-sale starting today for all those who'd like to get in on it! Here's the info:


This is a beautiful little cookbook full of fresh recipes that will please you and your family. It's got a beautiful glossy cover filled with photos and beautiful illustrations as well as several pages of facts about the nourishing foods included in the recipes. The paper is thick with a "raw" texture and the layout is extraordinary. You'll find six sections: light meals, desserts, salads, salsas, sauces and dips and smoothies, all fresh and delicious. My favorites are the famous Thai Nut Sauce, Lime Mousse, Winter Tomato Sauce, the Raspberry Basil Smoothie, the No Bake No Bake Chocolate Cookies and, well, I like all the recipes and I think you will, too.
I'll be at the American Fork Good Earth on September 18th from 11am-4pm to sign copies and give out free vanilla and chocolate covered macaroons! If you purchase a cookbook here (see paypal icon in the left side-bar) at the discounted pre-sale price, you can pick it up that day or you may pay for shipping and we'll ship it to you. Just be sure to include your name and address.

Love to all,
Melissa


Tuesday, July 13, 2010

More Workshops! So Fun!



Local and Seasonal Food Made Easy
Date: July 31st, 2010
Time: 11:30-1:00pm
Where: Jacob's Cove Heritage Farm (1526 South Geneva Road Orem, Utah
(35 minutes south of Salt Lake just off of Exit 269)
What you'll learn: Cherry Tomato Salad with Red Pepper Flakes and Radish, Garlic Sweet Peas with Prosciutto, Homemade Pasta with Wilted Arugula, and Summer Squash Raisin and Nut Muffins
Cost: $20

Local and Seasonal Food Made Easy

Date: August 14th, 2010
Time: 11:30-1:00pm
Where: Jacob's Cove Heritage Farm (1526 South Geneva Road Orem, Utah
(35 minutes south of Salt Lake just off of Exit 269)
What you'll learn: Caprese Salad (Mozzarella, Basil and Tomato), Colored Pepper and Yellow Squash Saute over Millet, Roasted Beets and Broiled Green Beans with Lemon, Chocolate Zucchini Cake with Cinnamon
Cost: $20


Local and Seasonal Food Made Easy

Date: August 28th, 2010
Time: 11:30-1:00pm
Where: Jacob's Cove Heritage Farm (1526 South Geneva Road Orem, Utah
(35 minutes south of Salt Lake just off of Exit 269)
What you'll learn: Gazpacho (cold cucumber and tomato soup), Italian Checca Sauce, Eggplant Rollatini, Sweet Yellow Pepper Muffins with Ginger and Currants
Cost: $20


Local and Seasonal Food Made Easy

Date: September 11th, 2010
Time: 11:30-1:00pm
Where: Jacob's Cove Heritage Farm (1526 South Geneva Road Orem, Utah
(35 minutes south of Salt Lake just off of Exit 269)
What you'll learn: Balkan Cucumber Salad, Odessa Beets with Lemon, Quick Walnut Bread, Pickled Eggs, Honey Butternut Squash Puree with Nutmeg
Cost: $20


Local and Seasonal Food Made Easy
(Taught by Jen of Delightful Delicacies)
Date: September 25th, 2010
Time: 11:30-1:00pm
Where: Jacob's Cove Heritage Farm (1526 South Geneva Road Orem, Utah
(35 minutes south of Salt Lake just off of Exit 269)
What you'll learn: TBA
Cost: $20

Expect to get generous samples of each of the foods listed! We can only take 15 participants in each of these classes so sign up QUICKLY. A BIG THANK YOU TO JACOB'S COVE HERITAGE FARM for supplying all the produce and the location for the above classes!

Fresh Food Full-Day Workshop
Date: September 25th, 2010
Time: 10:30am-3:30pm
Where: St. George, Utah
What you'll learn: Several fresh salads, condiments, entrees and desserts to help you get more fresh foods into your life
Cost: $80

Expect to get abundant samples of each dish. We can only take 20 participants in this class so sign up quickly!

To register, either:

1) Send a check to: Raw Melissa, P.O. Box 721, Springville UT 84663. Include your name, email address, phone number, and date of class you'll be attending.


OR


2) PayPal the class fee to us at register@rawmelissa.com. BEFORE you hit "send money" please scroll down and fill out the "email to recipient" section with your name, email address, phone number, and date of class you'll be attending, in the body of the email. Then hit "send money."


We will send you a confirmation of your registration in the class as soon as we receive your information.

Saturday, July 3, 2010

Raw Melissa Dessert Classes!!!


Do you like the Raw Melissa Desserts? Me too! That's why I'm teaching several dessert classes in the month of July. Here are the details:

Class 1
Date: July 14th
Time: 7:00pm-8:30pm
Where: The Raw Melissa Kitchen
1190 N. Main St. #18 Springville Utah
(45 minutes South of SLC)
Desserts you'll learn: Strawberry Sauce, Lime Mousse, Apple Crisp, Chocolate Peppermint Fudge, Oatmeal Cookies, Chocolate Sauce
Cost: $25

Class 2
Date: July 21st
Time: 7:00pm-8:30pm
Where: The Raw Melissa Kitchen
1190 N. Main St. #18 Springville Utah
(45 minutes South of SLC)
Desserts you'll learn: Strawberry Sauce, Lime Mousse, Apple Crisp, Chocolate Peppermint Fudge, Oatmeal Cookies, Chocolate Sauce
Cost: $25

Class 3
Date: July 28th
Time: 7:00pm-8:30pm
Where: The Raw Melissa Kitchen
1190 N. Main St. #18 Springville Utah
(45 minutes South of SLC)
Desserts you'll learn: Strawberry Cheesecake, Macadamia Nut Thumbprint Cookies, Chocolate Chunk Ice Cream, Orange Cinnamon Shake, Chocolate No Bake Cookies, Candied Walnuts
Cost: $25

You'll notice that in class one and class two I'm teaching the same six desserts. I hope to do a second date for class three as well, but can't quite fit it in until sometime in the fall, so watch for it then. Expect to get samples for each dessert and to even take some of the goodies home with you! If you'd like to sign up for two sessions, the cost is only $45. Class size is limited because the Raw Melissa kitchen is SMALL, so sign up quickly!

To register, either:
1) Send a check to: Raw Melissa Dessert Class, P.O. Box 721, Springville UT 84663. Include your name, email address, phone number, and date of class you'll be attending.

OR

2) PayPal the class fee to us at register@rawmelissa.com. BEFORE you hit "send money" please scroll down and fill out the "email to recipient" section with "Dessert Class" in the subject line and your name, email address, phone number, and date of class you'll be attending, in the body of the email. Then hit "send money."

We will send you a confirmation of your registration in the class as soon as we receive your information.

Hope to see you there!

Friday, May 28, 2010

MEDIA! WOW!

Thanks to all the amazing people that have been mentioning Raw Melissa!

Amy Pelo over at Jacob's Cove Heritage Farm:
http://www.eatwhatsreal.com/fragile/

Emily Hill at www.isthisreallymylife.com (watch for part 4 to come soon, too!):
http://www.isthisreallymylife.com/2010/03/the-raw-melissa-project-part-1-giveaway-anyone/
http://www.isthisreallymylife.com/2010/04/the-raw-melissa-project-part-2-and-a-sweet-giveaway/
http://www.isthisreallymylife.com/2010/05/the-raw-melissa-project-part-3-the-fresh-food-workshop

In This Week Magazine:
http://www.inthisweek.com/view.php?id=2030470

The gorgeous Jen who writes my favorite food blog at www.delightfuldelicacies.com:
http://delightfuldelicacies.blogspot.com/2010/03/fresh.html

The adorable girlies at Sassy Scoops:
http://www.sassyscoops.com/food/review-raw-melissa-desserts/

The lovely Quinn at createdbychicks.com:
http://createdbychicks.wordpress.com/2009/09/14/the-extraordinarily-creative-rawmelissa/

The unstoppable April at sweetlifeinthevalley.blogspot.com:
http://sweetlifeinthevalley.blogspot.com/2010/03/happenin-in-valley-raw-melissa-cooking.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SweetLifeInTheValleyUtahValleyProvoOrem+%28Sweet+Life+in+the+Valley+Utah+Valley+Provo+Orem%29

Stephany Hansen over at: www.thedailyblarg.com
http://yourdailyblarg.blogspot.com/2010/04/foodie-friday-raw-melissa.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheDailyBlarg+%28The+Daily+Blarg%29

Stephany Hansen Flickr slide show:
http://www.flickr.com/photos/samsushiro/sets/72157623597961873/

Quinn at Limelight Food Photography:
http://limelightfoodphotography.wordpress.com/2009/03/06/more-raw-melissa-photos/

And lastly a big thank you to Wasatch Woman Magazine who featured me and another wonderful woman in an article (in hard copy only) in their March/April 2010 issue on getting more raw foods into one's diet.

Monday, March 15, 2010

Another Workshop!!!




I'm constantly asked when I'm going to teach another workshop and I've finally planned one! Yay! Please join us. Above are some pics from last year's workshop at Blue Lemon and below you'll find the details:

Eat More Fresh Fruits

& Vegetables and LOVE it!


Join us for a Fresh Food Preparation Workshop

March 27, 2010 from 10:30am-3:30pm at the

Blue Lemon Restaurant Demo Kitchen

Taught by Melissa of rawmelissa.com and

Christopher Stefanciw, former chef of Maestro’s Cafe


The cost is just $80 for the whole day, PLUS, just for registering,

you get a Free Package of Chocolate Covered Macaroons!


At the workshop you’ll receive:

°All the fresh fruit you can eat from Real Foods Market

°Over 4-hours of Fresh Food Prep Instruction

°TONS of Samples &

°A Packet of Handouts and Recipes


Email: heather@rawmelissa.com to register today!

rawmelissa.com

Sponsored By:

Blue Lemon

Real Foods Market




Friday, February 5, 2010

Beautiful reminder to live your life. Live your life. Love your life. Live. Love. It's not as hard as you think. RIP Gabrielle. She died on January 29, 2010.


Thursday, January 14, 2010

Guess What?

My DVD's are officially edited, now they are just off to the duplicator.

My cookbook is almost ready for layout (just need a couple recipe testers - anyone interested)?

The new website is closer than ever to being done!

The spring rolls and veggie sandwiches are selling like hotcakes (or whole food cakes or something akin to that :D)

And last but NOT least: My products finally made it into the WHOLE FOODS MARKETS!!!!

Yay!