raw food

What is your sugar craving telling you?

I got this email from one of my favorite raw food experts, Jennifer Cornbleet

I want to share this with you.


Hi Glenda,

Today I’m interviewing Marissa Vicario, a certified holistic health and nutrition coach who has inspired countless women to ditch the diet mentality, transform their relationship with food, and to become holistically hot in a way that’s fun and fearless.

You can listen to the interview here:

Marissa’s approach is all about helping people know that eating well isn’t about deprivation or trying to be perfect. We can learn to listen to our bodies to understand the emotional roots of our cravings, and learn a loving way of addressing those cravings that doesn’t sabotage our health goals.

For example, if you’re craving sugar, it could mean that what you really need is a hug. Or that you need sleep. Or that you’re dehydrated. Or that you need to eat more healthy whole foods at meals, so you’re not as hungry. There’s no one answer to the complex question of cravings, as it’s different for each person. But Marissa teaches that we each have the ability to tune into our bodies to discover what we really need to take care of ourselves.

Marissa’s approach is also all about keeping it simple. Here are some of Marissa’s simple favorites for each meal – so quick you can do them on the busiest of weeknights.


For breakfast, Marissa says she asks her body what it wants for breakfast each morning, and makes a decision accordingly. Often, it’s one of these two things:

*Green Smoothie: Try nondairy milk, spinach or kale, a handful of frozen pineapple or cherries, and 1/2 frozen banana

*Chia pudding: use 2 tablespoons of chia seeds to 1/2 cup coconut milk for a creamy, rich pudding (soak overnight and shake it up in the morning).


For a quick weekday lunch, Marissa recommends making it the night before, using leftovers from dinner. For example, you could take part of your salad from dinner and add lentils or beans to it, and perhaps 1/2 avocado, plus pack a simple dressing of lemon juice, olive oil, and sea salt.


When in doubt, steam! Just pick any two vegetables (greens, broccoli, green beans, even starchy veggies like sweet potatoes), and steam them in a steamer basket. This is so fast it only takes 5-10 minutes. Then top the steamed veggies with lemon juice, olive oil, and sea salt, or with Marissa’s “awesome sauce” (see recipe below)

To make a hearty plant-based dinner, just add protein (beans or tempeh is great) to the steamed vegetables. You can also add a whole grain if you like (quinoa or millet is good). You can plate each item separately, or combine everything into a “Goddess Bowl” (yummy with a touch of hot sauce!) See Marissa’s delicious braised tempeh recipe below.


Banana ice cream is so easy! This seems to be a common favorite among our experts. Just slice and freeze bananas, then pop the frozen slices into a food processor for instant creamy soft-serve.

One of my favorite parts of the interview was talking about how you don’t need to be a gourmet cook to make your own food and eat well. You can eat simply and cook simply. It doesn’t have to be complicated.

Here’s the interview and free gift:

Interview with Marissa:

Free E-Book “How to be Holistically Hot”:

Here is the recipe for “Awesome Sauce”:

Awesome Sauce

1/2 cup tahini
1 tablespoon tamari, or to taste
2 tablespoons water, plus additional to thin if needed
1 inch fresh ginger, peeled and minced
2 cloves garlic
1 teaspoon pure maple syrup
juice of 1 lemon
dash cayenne pepper

Put the ingredients in a blender and process until smooth. If it’s too thick add a little water and blend again.

And here is the recipe for Braised Tempeh:

Braised Tempeh

1/4 cup water
2 tablespoons mirin (rice wine)
2 tablespoons tamari
2 cloves garlic, crushed
1 (8 ounce) package tempeh, thinly sliced

Put the water, mirin, tamari, and garlic in a small bowl and mix to combine.

Arrange the tempeh slices in a pan, and pour the tamari mixture over. Simmer gently on low heat for 20 minutes, turn the tempeh pieces over and simmer 15 minutes longer, adding a bit of additional water if the pan gets dry.
Happy Eating!

Jennifer Cornbleet
P.S. A Little More About Marissa: Marissa has been featured in Shape and Glamour Magazines, and has appeared on the Dr. Oz Show. Her blog, called Where I Need to Be, was named one of the Top 100 Health Coach Blogs. Marissa regularly speaks on topics such as health and wellness and entrepreneurship. Listen to her interview here: http://instantteleseminar.com/?eventid=60609117

And get her free gift here:

P.P.S. Don’t worry if you missed yesterday’s interview, when I interviewed Russell James! You can still listen to it for another 48 hours. Feel free to check out any of the available replays by clicking here.
472 41st St. #B
Oakland CA 94609

Unsubscribe | Change Subscriber Options

Low Carbohydrates, Meatless Monday, raw food, Recipes

Collard Greens, My Mother and Me

Collard Rolls2
Collard wrap

I grew up in a family where my mother was a great cook!

I am sure that’s how I ended up being a FOODIE today.  I loved everything she cooked.  My mother Fannie Mae Jackson Fleming was such a great cook that when she cooked liver, we kids, ate it! I am serious!  I don’t feel like she had a specialty, because everything was special. I was not brought up going to McDs.  If we did go, it was my Dad’s idea and it was a treat. Eating at home and carrying homemade food when we traveled was par for the course. When we traveled locally and nationally, we took the wonderful goodies my mother made.

Let me just list a few of her delicacies: collard greens, fresh corn cut off the cob, goulash, friend chicken, fresh green beans, homemade cornbread, sweet potatoes, liver and onions, and her cakes, peach cobbler, were a piece of heaven.  If you noticed, I listed collard greens first.

Collard greens were a staple around our family dinner table. (Yes, we sat down at  the table and ate dinner together). The way my mother cooked collard greens was traditional. She cooked the bacon or bacon fat by boiling it, then added the greens and cooked them for what seemed like forever. She grew collards in her front yard in San Jose in the 1970’s. All she had to do was go out to the front yard and pull off a leaf and cook it.

Over the years, I have become increasingly interested in food and how it is grown and how to prepare it to maintain the nutritional value.  My mother and every woman I knew in her generation cooked the life our of collard greens.  I attended a class at Whole Foods Market in Rochester Hills, MI in 2004 and I learned how to get the most out of collard greens.  I learned from Raw Foods classes how to even eat it raw. Today I eat collard greens several ways that gives me the most nutrition.

Here are few ways: 1) Raw: I massage the leaf with Extra virgin olive oil and roll up my sandwich ingredients like, meatless lunch slices, cheese, sprouts and add my condiments like Vegenaise and mustard. I posted a recipe to show how to do this. Raw Collard Sandwich. 2) I use it in my smoothie to make it a green smoothie. 3) Sauteed: I take several leaves of collards and slice them into ribbons. And saute’ them in olive oil or coconut oil with onion, fresh garlic and bell peppers. Talking about something good and it takes maybe 5 minutes to get them tender.  I season with Liquid Aminos. I do not boil collard greens anymore.


I hope you enjoyed my reminiscing. My mother is no longer on this side of life but she is still with me. I am still her bigger fan!

Enjoy these videos!




How to Slice Collards




How to slice and cook collard greens




raw food

Guest Post – Dan the Man

Hey it’s Dan and I wanted to
connect today. I was out walking
in the desert and I was feeling
like I wanted to share with you
my perspective on the benefits
of raw foods. I have been trying
to help people understand why
eating a raw food diet is so
beneficial, so here goes…

#1. Lower health care cost.
Eating raw food pumps your body
full of vitamins and nutrients
boosting your immune system and
detoxifying your body from the
dis-ease that keeps you going
back to the doctor.

2. Increased mental clarity.
Raw foods are easily digested
and absorbed into the blood
stream so less of the body’s
energy is required to go to
your gut for the digestion
process. This means you have
more energy to focus on
creating the life you love with
a clarity you have probably
never experienced before.

3. More energy. You have to try
it to really know it, but
eating raw food gives you an
amazing increase in energy.
Imagine what you could do if
you didn’t find yourself
feeling tired and sluggish at
the end of the day.

4. More regularity. Did you
know that you should naturally
have two to three bowel
movements a day? If you are not
that likely means you have a
clogged up intestinal system.
Eating raw provides plenty of
fiber to keep you regular.

5. Connection with the earth.
Eating food that’s freshly
picked just feels different.
You feel more connected to the
earth and more grounded. Eating
lots of processed foods —
frozen, from a box or fast food
chain — creates more of a gap
and leaves you feeling
disconnected from the earth
that sustains you.

6. Spiritual clarity. Raw foods
digest more easily than cooked
foods leaving you feeling
cleaner and clearer. This
allows you to feel more mental
energy so you can witness your
thoughts and actions from a
more objective viewpoint. This
in turn helps you to become
more aware of how your thoughts
affect your emotional state
giving you the opportunity to
adjust your thoughts bringing
more peace and emotional poise.

Ready to give it a try? If you
are interested in pursuing a raw
food diet you’ll want to check
out my latest DVD set
Transitioning to Raw. It has
everything you need to succeed
at eating raw and transforming
your health and its on sale for
just a few more days. Visit my
website for more information and
pick up your copy while it is
still on sale.