Shana Dean's Page
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Profile
- About Me:
- I have spent my entire life interested in food and health. I began cooking for myself at a very young age. As I grew older and developed as a cook, I began to cherish and look forward to my time in the kitchen. Making wonderful meals has always been a relaxing activity for me like a working meditation. And bringing joy to those I share food with has always been a dear passion of mine. In addition to this, I have spent years studying nutrition, studying how the body reacts and heals with food, drink, supplementation, and exercise. I currently work in the weight loss field and have done so for the last decade. I discovered raw foods over four years ago. Though I didn't need to cure myself from any specific health concern, I became a raw food enthusiast over night after reading one simple book on raw food. It just makes so much sense! Within three amazing months of eating 100% raw I experienced profound changes within myself physically, emotionally, and spiritually. I went from needing 10 hours of sleep to only needing 6 hours, gaining a whopping 4 hours of useful time in my life. And I say useful because I became much more productive and motivated than I ever had in my life. I had beaming, clear, balanced energy. I bounced out of bed each day and had no problem keeping up with demanding workouts, which was never the case eating the cooked Standard American Diet (SAD). Also the stressful parts of my life seemed to be less of a hindrance. Everything is easier when I am raw, and challenging situations just don't seem to be that big of a deal. I have yet to be sick which is a miracle, for I used to get the flu like clockwork every winter season. I can now share close quarters with people who are sick and I am simply immune to it all. Emotionally, I couldn't be happier or more grounded. My heart is filled with gratitude; I have a belly full of laughter, and I smile much more. It is not unusual at all to find me dancing around my house as I drink my morning green juice. I feel vibrant and joyous. The most interesting change I have noticed, however, is the development of my sixth sense. I noticed my intuition sharpening after my third month raw. I am able to sense some things before they happen, I am more aware of my actions and intentions and of the inter-connectivity of everything. This is the most unexpected result of my entire raw experience. I feel utterly raw and alive. Now my time in the kitchen creating with fresh, raw, organic foods is not only a wonderful working meditation, but it is a true blessing, filling me with love and pure energy. I am a graduate of the Living Light Culinary Art Institute. I am a raw food chef and instructor, and I am available for raw culinary coaching and demonstrations. I whole heartedly feel raw foods are the answer for personal and planetary health, and I encourage everyone to eat high raw.
- How can the community best support you in your journey? (moral support, transition advice, fitness tips, etc)
- Increase global food consciousness
- Relationship Status:
- In a Relationship
- Favorite Raw Food or Recipe?
- mango parsley green smoothie
- Interests (outside of Raw Food):
- reading, watching movies, art, spending time with friends and family, laughing, entertaining, dancing, hiking, swimming, animals, nature, environmentalism...
- Favorite Books or Authors:
- The Food Revolution by John Robbins, Power of Now by Eckhart Tolle, Awakening to the Sacred by Lama Surya Das, Memories, Dreams, Reflections by C.G. Jung, The China Study by Dr. T. Colin Campbell and Thomas M. Campbell II
- Favorite Quote:
- “Be the change you wish to see in the world.” Gandhi
- Website or Blog:
- http://www.highrawfoods.com
- Twitter Page:
- http://twitter.com/HighRawFoods
- MySpace Profile:
- http://www.myspace.com/highrawfoods
- GI2MR Oath: I promise to do my best to keep this community drama free. I will not name call or throw around personal attacks. I pledge to be respectful even if I do not agree with another member's opinion. When possible, I'll try to smile : )
- Yes! I accept the GI2MR Oath.
August 22–24, 2008
Living Light Center, Town Hall, and the Masonic Hall
Fort Bragg, California
Living Light's Expo is the raw food event of the year! The Expo features fabulous culinary demos, mini film festival, health panels, Raw Pie Contest, renowned speakers, Rising Star Chef Showcase, exhibitor booths, workshops, seminars, Wellness Pavilion, food vendors, and of course, lots of great raw food!
I will be at Living Light this year, presenting Crazy Good Italian Cuisine!
My class is Friday August 22 at 1pm.
This is an amazing event and the food is insanely delicious!
Don't miss out!
Shana Dean
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Spaghetti Alla Puttanesca
4 large zucchini, peeled
2 large garlic cloves, minced
¾ c. fresh parsley, minced
½ c. fresh oregano, minced
½ t. Himalayan salt plus extra salt for step #2
1/8 t. red pepper flakes
1/3 c. cold pressed extra virgin olive oil
1/3 c. klamata or black olives, coarsely chopped
1/3 c. capers
3 medium tomatoes, seeded and diced
1) Peel the zucchini and spirulize it into spaghetti shapes. If you do not have a spirulizer, simply slice the zucchini into long ribbon-like strips with a potato peeler until you have a bowl of flat “noodles.”
2) Place the zucchini “pasta” in a mixing bowl and sprinkle with a generous amount of salt. Toss gently and set aside. The salt causes the zucchini to weep, riding the zucchini of excess water. If this step is omitted, the salt in the sauce will cause the zucchini to weep once the dish is assembled, creating a soupy consistency.
3) Mince the fresh herbs and garlic separately then heap together and mince together, blending the flavors into one another. Place the garlic herb mixture in a mixing bowl then stir in the remaining ingredients. Set aside.
4) Once the zucchini pasta has released its water (about the time is takes to complete step #3), gently squeeze or pat it dry with a cloth towel. Place the pasta in a serving dish and poor ¾ of the herbed mixture over it. Toss to completely coat. Top with the remaining mixture and serve.
*Spaghetti Alla Puttanesca is one of my favorite Italian entrees, so naturally I had to make a raw version. The Mediterranean flavors here are big, bright, and delicious.
Benefits of olive oil:
Olive oil is beneficial for the gallbladder and liver, strengthening and developing body tissue. It is a general tonic for the nerves, and it increases the secretion of bile, acting as a laxative. Olive oil, though high in fat, is said to dissolve cholesterol deposits. Olive oil is 73% oleic acid, one of the two fatty acids that helps form the cerebral and nervous tissue. Because of this, olive oil positively affects the cerebral growth in babies. It also has the same linelenic acid concentration as breast milk. It favors the mineralization and development of bones, thus fighting against osteoporosis. It is an amazing immune enhancer, helping the body protect against bacterial, viral, and fungal infection. Olives and their oil are high in calcium and vitamin E. When shopping for olive oil, look for “extra virgin,” “first pressed,” or “cold pressed.” This means the olives are gently pressed without any heat, offering the highest amount of nutrient and flavor. Oil from the second pressing is sold as “virgin.” Oil from subsequent pressings is processed with chemical solvents at high temperatures and is sold as “pure,” “light,” or “refined.” The first pressing is superior in taste and health, being the most coveted.
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Comment Wall (133 comments)
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Sounds like Victoria brought in a lot of folks...that's awesome! Looking forward to hearing more about it. See you in a few weeks. :)
Hugs,
Shana
Nice to see you online! I didn't know you were presenting at the Expo. That's awesome. See you at the next potluck ...
Laura
You are RAWesome!:)
http://www.youtube.com/watch?v=LAEap4gb1Zc
I just posted an exciting fast fun super vegan sneak preview of the 4 VEGAN RAW ORGANIC RECIPES I am teaching and showing in my NATIONAL VEGAN RAW INFOMERCIAL in 2 weeks! Enjoy!!!:)
Bryan Au
http://www.RawInTen.com
That statement is private. No one else can see it except me and you. Everyone has it on their page.
What have you been up to? It's been awhile. Hope you are coming to the potluck!
Hugs,
C
thanks so much for twinkeling me into, green juices, im on a hole bunch of greens every night, hemp, arctic wrack sea weed, chorolla, blue green algi, and fresh stinging nettels,
with a bit of fruit, there the ones i can handel though i will get into the cabage one day, im munching on raw brockali as well.
hope you are jumping about and happy. masses of lovejules
"People who wish to justify whatever they wish to justify often hoist up the "We are all unique" flag. And it's correct ... we ARE all unique. Each of us develops his/her own, unique experience of life, unique interactions with others, unique perceptions, and so forth.
But what is also and simultaneously true is that we are all the same.
- We share one common design ... that's why we are grouped into one species by biologists.
- We share one set of biochemistries, that's why it's even possible to conduct studies. No commonalities, no studies.
So a substance that is genuinely healthful for one of us is likely healthful for us all. And a substance that is harmful to one of us is likely harmful to us all.
Whenever we consume ANYTHING that our bodies interpret as foreign matter, our bodies MUST either eliminate that material, or store it for later elimination if present-time elimination is not viable for some reason. In either case, our bodies burn up energy and other resources in the process.
This is Nature's design, we cannot change it, we can only demonstrate it.
So let's all accept both our commonalities AND our uniqueness ... and let's learn to distinguish which is which.
Best to all,
Elchanan"
High Fives,
Robby
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