Day 100: Happy 100 with a little shade of RED!

Today is Day 100 - woot, woot - yes, that's me tootin' a horn to celebrate!!!!!!

AND as a little treat that was a perfect timing - an article came out in 417 Magazine today with yours truly ☺

I had to share (as I am turning a shade of red ...)

Back to the Basics

Join 417-lander and diet blogger Erin Lopez on her raw-foods journey.

By Libby Bishop

Photo by Kevin O’Riley

This year Erin Lopez is making a life-altering change: She’s only eating raw foods. She and her friend embarked on the journey together after her friend found out she had lupus. After researching, the two learned that eating raw could lead to many health benefits, including lessening the severity of illnesses such as lupus. With each other for moral support, the two have been able to keep up their diets and inspire others. Erin started a blog (raw4areason.blogspot.com) about the diet and its effects on her life.

Erin’s family has also been eating healthier. Her two girls, Ella, 3, and Violet, 18 months, help her make “green smoothies,” which they have dubbed their “green super-girl drink.” Erin has noticed many perks from the diet, including having more energy and losing weight. Her friend has also been making great strides in her health, which inspires the two. “Forever my ways of eating have changed”, says Erin.

Raw Recipes from Erin

Green Lemonade

from The Raw Food Diet Detox by Natalie Rose

1 head romaine lettuce or celery

5-6 stalks of kale (any type)

1 to 2 apples (Fuji recommended)

1 whole lemon (you don' have to peel it)

Process the vegetables through a juicer one at a time. The fiber will shoot out the juicer into one container while the srout will eject the fresh juice into another container. Pour into a large glass and drink! Enjoy!

Hearty corn Salad

from The Raw Food Diet Detox by Natalie Rose

Ingredients:

3 portobello mushrooms, chopped

Marinade:

1/3 cup balsamic vinegar

1/3 cup olive oil

3 tablespoons pure maple syrup

Marinate the mushrooms for at least an hour or overnight. Save the extra marinade to use as salad dressing to taste.

Salad:

2 tablespoons sliced scallions

1 bell pepper chopped

1 cup grape tomatoes

1/2 pound romaine lettuce

3-4 ears fresh corn, kernels cut off

Toss together. Place the marinated mushrooms on top of each serving of salad.

***I like a lot of flavor in my food so I don’t prepare this dish without herbs (cilantro, parsley, and basil all work well). I absolutely love cooking with herbs. It adds great flavor without the fat and calories. Choose your favorite herb or herb combination.

***I have also been known to throw an avocado in the mix.

THANK YOU for 100 days of support, laughs and listening ears ... here's to another 100!

HAPPY GREEN!!!