September 2004 NW Palate Magazine - Raw Dinners August 2004 Willamette Week - Naked Lunch Portland Mercury - Baby, I Like it Raw May 2004 Herbivore Magazine - The Art of Raw Healing Lifestyles and Spas - Vibrant Living Foods February 2004 Portland Mercury - The Best Vegan Desert Ever December 2003 OPB - SmartMonkey Foods Radio Interview November 2003 SMF Press - Carnival Cruise Lines Features SMF SMF Press - SuperSet Tennis Nervy Girl - Green Cuisine SMF Press - Food Front's Living Foods Section October 2003 SMF Press - SMF Caters STOMP Event September 2003 Willamette Week - Raw Power Portland Tribune - Trendy Chefs Turning Off Fire March 2003 Daily PDX - Raw Foods Are Making a Revival . . . . . . . . . . . . . . . . . . . SmartMonkey Foods Press Contact: Ani Phyo Phone: 503-236-7878 Email: smartmonkeyfoods@yahoo.com URL: www.smartmonkeyfoods.com Article appeared in Nervy Girl Magazine. GREEN CUISINE Healthy Thanksgiving feasts lighten the load and liven up the party Written by Emily Puro November Issue 2003 There was a time when being the vegetarian at Thanksgiving dinner was like being the first girl to make Little League. Awkward and inconvenient, nonconformists were relegated to left field. These days, vegetarians and meatless holiday recipes abound. But just when you thought you were hip to green cuisine, growing numbers of vegans (who only eat foods with no animal products) and living foodists (who only eat raw foods) are popping up in families everywhere. Short of offering them prime grazing space on the front lawn, what's a holiday cook to do? Thanksgiving cooks are expanding traditional menus in an effort to be inclusive, and the results could mean a healthier and more enjoyable holiday for all. Imagine Thanksgiving without the post-feast crash and burn - no belts unbuckling, no droopy eyelids, and no party-ending exhaustion. For years we've blamed tryptophan, an amino acid found in turkey. While isolated tryptophan does act as a sedative, protein and a full stomach mitigate the effect; so blaming tryptophan alone for the post-meal crash doesn't fly. Living foodists attribute the traditional "food coma" to the excessive energy we use digesting cooked food. They believe that raw foods, in which cooking has not destroyed the natural enzymes, place far less stress on our systems. Many people say they feel "high" and energized after eating a raw meal. Others blame the post-feast crash on overeating in general, pulling blood away from the brain to assist the stomach in processing the overload. Perhaps a lighter, healthier Thanksgiving meal will keep the party hopping. "Healthy Thanksgiving feast" need not be an oxymoron. Holiday meals, indeed all meals, should be delicious. Food is fuel, after all, but it's also a primary source of pleasure. Put the two together and you have a lip smacking, energy-boosting feast that keeps you awake to truly enjoy the holiday! But with guests demanding turkey and mashed potatoes alongside guests for whom a dead bird and cow juice are taboo, it falls upon the gracious host to provide options that appeal to all. That's where some creativity comes in. First define the culinary palette with which you must work. Survey guests beforehand if necessary to pinpoint dietary restrictions. You might be surprised. Vegans and living foodists aren't some counter-culture fringe element. They're Hollywood elite, high-tech workaholics, and families raising children in a sustainable lifestyle. For vegan side dishes and desserts, think substitutions. If a recipe calls for milk, try soymilk, vegetable broth, coconut milk, or fruit juice. Use margarine instead of butter, or skip the fat altogether! For "raw" guests, think fresh. If you're ambitious, pick up a living food cookbook and expand your culinary horizons. Whip up raw "mashed potatoes" from cauliflower, nuts, and spices. Top them with raw gravy and you might surprise even the most skeptical cooked food addict! Even a green salad can serve as a main course with hearty additions like winter greens, avocado, and sprouted nuts and seeds. Sprouting eases digestion by eliminating enzyme inhibitors and activates lipase, an enzyme that breaks down fat. Why not top off a hearty holiday meal with refreshingly delicious, guilt-free desserts? Raw desserts are great because they contain no refined sugar, flour, or eggs. They're also easy to digest, keeping the mood festive and as environmentally friendly as you can get. Beginning as sustainable, organic crops, they end up not as garbage but as premium organic compost. They're healthy for you and healthy for the planet. There's something to be thankful for! Below are some recipes for living pumpkin and apple pies as holiday desserts (see recipes). For an even simpler treat, try a colorful fresh fruit salad. Add dates, coconut, or nuts for a festive flair, and create a sweet and creamy dressing by blending juice or coconut milk with berries and raw nut butter. Being inclusive with holiday menu planning doesn't have to be a struggle, and staying healthy during the holidays can boost your energy and help you enjoy the festivities. Think fresh. Think healthy. Think "life of the party!" Almond Powder Pie Crust Living Holiday Recipes From Ani Phyo, SmartMonkey Foods www.smartmonkeyfoods.com 2 cups almonds (soaked at least 8 hours in filtered water) 1 lb dates, pitted 1/2 teaspoon celtic sea salt Using a food processor, chop almonds into small pieces. Use some of this almond "powder" to "flour" the bottom of pie pan. In a large bowl, mix dates, chopped almonds and sea salt. Press into pie pan. Fill with pumpkin or apple pie filling. Apple Pie Filling Living Holiday Recipes From Ani Phyo, SmartMonkey Foods www.smartmonkeyfoods.com 1/2 C pitted dates 1 medium orange splash of water, as necessary 5 C peeled and thinly sliced apples (8-9 apples) 2 T cinnamon 1 c raisins Peel the orange and remove all the seeds. Combine orange and dates in a blender or food processor, adding a splash of water if necessary, to make a thick syrup. In a large bowl, mix sliced apples with orange-date mixture, cinnamon, and raisins. Spoon into pie-crust and serve. Pie will keep in the fridge for 3-4 days. A delicious healthy snack! Pumpkin Pie Filling Living Holiday Recipes From Ani Phyo, SmartMonkey Foods www.smartmonkeyfoods.com 2 cups peeled, shredded pumpkin (use food processor with shredder attachment) 1 cup dates 1/2 cup almonds (soaked at least 8 hours in filtered water) 2 teaspoons cinnamon 1 teaspoon ginger 1/4 teaspoon ground cloves 1/2 teaspoon nutmeg 1/4 cup water Process shredded pumpkin and water in food processor (with S blade) for several minutes. Add other ingredients and process for several more minutes until well mixed. Spoon into piecrust. Chill for several hours before serving. Pie will keep in the fridge for 2-3 days. Great for breakfast too!