This month marks a special anniversary for Mark and I – our 6 months of being on the high raw diet. We started it in January as part of our New Year’s resolution, and while the original goal was to try it for a month, we managed to thrive and prosper for whole 6 months already. Unbelievable, I know! We’ve lost total of 70 lbs. between the two of us - he 40 lbs. and I 30 lbs. But the real proof lies in the “Before & After” pictures below. Take a look for yourself.
What an extraordinary change. Look at us just a year ago – overweight, grumpy and tired. We ate the Standard American Diet (SAD) with mostly organic foods and minimal meat. No matter what we tried we couldn’t lose those extra pounds we accumulated as new parents. I gained staggering 55 lbs. during my pregnancy. About 25 lbs. came of after delivery and the rest stayed on my body reluctantly.
It wasn’t until December when my mom purchased the Vitamix blender for me as my 30th birthday gift, that the weight started coming off. First, it was the Green Smoothies, then the Master Cleanse and then going completely raw vegan in January. Each phase helped me shed pound and eventually it stopped at 174 lbs. which I’ve been for good 3-4 months now. I feel fantastic! I’ve got so much energy and well-being. Given that all other factors in our lives are the same, our way of eating is the only thing that was drastically changed this year. Therefore, I contribute all the positive changes to the raw food diet we’ve been following faithfully for the last 6 months.
To hear more on my raw food journey and to watch me demonstrate live the physical transformation I’ve gone through, check out the two videos below.
Filming my 6 month update in my raw kitchen
To anyone that ever had doubts about the raw food diet and whether it’s a healthy option or just a fad, be your own judge. You see the “before & after” pictures and videos. They are the real proof that eating raw does body good. You really have to try it for yourself to understand how tremendously reward it feels to be back in shape and to feel terrific inside and out. So I encourage you, if you feel inspired reading my blog and watching my videos, to give raw a try. And if you have any questions or concerns, please feel free to contact me at greenmomzoe@gmail.com. I’m always here to help, assist and encourage those willing to make the transition to raw foods.
A week ago I held my first raw food tasting event at Rustica Restaurant in Monclair, NJ. A total of 28 people attended which surpassed my initial goal of ten. Apparently, more people are curious and want to learn about raw foods than I thought. Definitely a positive sign.
My tasting has been an idea I wanted to do for quite sometime. Most of my raw food education has been centered around my online blogs and videos, reaching many people across the United States. However, I felt the need to bring the concept of raw foods on a local scale where the members of my community can experience the food and learn at the same time. It’s one thing to hear about raw foods but tasting them brings a whole new meaning to one’s senses. With the help of Rustica Restaurant, my idea became reality.
The menu featured beverages such as Green Juice Elixir and Vanilla Almond Mylk, appetizers such as my Fermented Feta Cheeze and “Summerlicious” Salad, the main dish was Sun Burgers on Sprouted Buckwheat Bread with Kale Chips, and for dessert there was Strawberry Cheezecake, Coconut Macaroons and Raw Chocolate. Prior to bringing each dish out, I did an introduction of the health benefits of that food and how it’s prepared. At the end, I surprised my guests with bubbly Water Kefir Toast!
Some of my lovely guests
Serving Vanilla Almond Mylk
Making the "Summerlicious" Salad
Fermented Feta Cheeze Appetizer with Sun-dried Flax Crackers
Sun Burgers with Sprouted Buckwheat Bread and Kale Chips
Dessert Platter - Yummy!
Watch my video to see additional food photos and hear my closing speech on the benefits of the raw food diet:
Following the event I emailed the guest feedback survey to gather their opinion on how everything went and what foods they enjoyed the most. From the responses I received so far, the Top 3 favorite are “Summerlicious” Salad, Fermented Feta Cheeze and Strawberry Cheezecake. Here is some additional feedback:
“Everyone was saying that they would buy your food if it were available at Whole Foods.” ~ Melissa M.
“The explanation and narratives that accompanied each dish were great for someone like me with limited experience with raw foods.” ~ Paul W.
“LOVED the Sunburgers with Live Ketchup and the “Summerlicious” salad, and really, everything on the menu.” ~ Loren L.
“It’s amazing that foods can be enjoyable without the use of animal products and be creative at the same time.” ~ Debra B.
“The chocolates you made were fantastic!!! My absolute favorite. Next was the “burgers” and then the cheezecake and macaroons. The salad was also excellent!” ~ Lani B.
If you did not attend the tasting, don’t worry. I will be organizing another one in the next month or so. And if you are interested in any of the foods I’ve served such as theFermented Feta Cheeze, Raw Chocolate or Kale Chips, I will be happy to email you my pricing list. Just message me at greenmomzoe@gmail.com.
Thanks again to those who come to my event and made it so special. Thanks to my mom for being such a wonderful assistant. And thanks to Rustica Restaurant for allowing me the opportunity to share my raw dishes with our local community.
Ever since we were little children dairy has been an inseparable component of our diet. Parents, teachers, doctors and media have consistently pressed us to drink more milk. If we refused, they installed fear that we won’t get enough calcium and our bones and teeth won’t be as strong and healthy. Who would not want strong and healthy bones and teeth? So we drank our milk and ate our cheese.
But the popularity of milk was never more prominent than when the California Milk Processor Board launched their “Got Milk?” marketing campaign in 1993, with the intent to increase milk demand. It turned out to be one of the most successful campaign in marketing history. Who doesn’t recall at least one celebrity, actor, athlete or political figure wearing that famous white mustache?! All of the sudden, milk became nutritional powerhouse. Huh???
And then there came along the“Happy Milk comes from Happy Cows”TV commercials. Yet another marketing initiative by California dairy farmers to increase demand for their product. The animated cows auditioning to become the next California Happy Cow (as if it was an American Idol contest) portray image far from what really goes on those dairy farms. If you are naive to believe cows are happy to produce milk for you, I recommend that you watch the latest animal brutality video captured by animal protection organization Mercy for Animals. See for yourself if the dairy cows and their defenseless calves feel as happy as those TV commercials show.
Unfortunately, watching a disturbing animal abuse videos has a temporary effect on our ability to change eating habits. Even those who “have the heart” to see the truth about dairy production in America and acknowledge how wrong it is to treat animals that way, eventually continue buying their milk, cheese and butter as if nothing ever happened.
But there is much more about dairy that you don’t know. Animal abuse is just the tip of the iceberg because the real dangers of consuming dairy are far more damaging to our health. Below I will share with you my video and a detailed explanation of the ugly truth about dairy…all that stuff that parents, friends, doctors and media never told you.
Ugly truth # 1: Lactose intolerance
Lactose intolerance is a condition caused by a lack of an enzyme called lactase. The enzyme is necessary for the digestion of lactose, the sugar in milk, and without it, milk consumption can lead to bloating, flatulence, cramps and nausea. It’s estimated that about 30 – 50 million Americans (adults and children) are lactose intolerant. While this condition is least common among Caucasians (about 15% of adults), it is widespread among other ethnic groups. It is estimated that 70% of African-American, 74% of Native American, 53% of Mexican-American, and 90% of Asian American adults are affected.
Ugly truth # 2: The effects of casein
Casein is the protein molecule in cow’s milk. In his book, The China Study, T. Colin Campbell reports how he discovered, over many years of scientific research, a possible link between animal protein intake and cancer development. Casein was found to adversely affect the way cells, especially their DNA, interact with carcinogens. In fact, the correlation was so strong that researchers were able to “turn off/on” the cancer growth just by altering the animal protein with plant-based protein.
Ugly truth # 3: The prostate cancer link
In a 2001 Harvard Review research reported a positive association between dairy consumption and prostate cancer. Men with the highest consumption of dairy had approximately doubles the risk of developing prostate cancer and up to fourfold the risk of metastatic or fatal cancer in comparison to lower dairy consumers. To read more on this, please refer to The China Study book, page 178.
Ugly truth # 4: The osteoporosis paradox
After looking at 34 published studies in 16 countries, researchers at Yale University found that the countries with the highest rates of osteoporosis – including the United States, Sweden, New Zealand – were those in which people consumed the most dairy and other animal products. How could that be?! That’s because animal protein foods such as cow’s milk are acid-forming which causes the body to borrow calcium from the bones and teeth to counteract the acidity. Over time, the bone structure weakens, making us more susceptible to fractures. To read more about this, go to www.milksucks.com.
Ugly truth # 5: Pasteurization
Pasteurization is a process that heats food to high temperatures in order to kills all the bacteria that causes food to spoil. While pasteurized milk may have longer shelf life than raw milk, all the living enzymes, vitamins and minerals are lost, leaving the finished product void of nutritional value. To make pasteurized milk marketable as healthy food, synthetic Vitamin A and D and Calcium are added later to create the illusion that you can get those vitamins and minerals ONLY from milk. It’s interesting to note that raw milk left out would naturally curdle and would be still edible but pasteurized milk would spoil and stink, which shows again that pasteurization damages foods more than it benefits.
Ugly truth # 6: Hormones & Antibiotics
In 1994, after aggressive lobbying from Monsanto, the Food and Drug Administration (FDA) approved the use of the recombinant Bovine Growth Hormone (rBGH). According to rBGH manufacturers, injections of rBGH causes cows to produce up to 20 percent more milk. But industry data shows that cows treated with rBGH had up to 80 percent incidence of mastitis, an udder infection, resulting in the contamination of milk with significant levels of pus. Mastitis requires the use of antibiotics to treat, which leaves residues to pass on through the milk for human consumption. With all those hormones and antibiotics in milk, it’s no wonder children today have weaker immune systems and are prone to develop much quicker in the teenage years than generations before. To read more on this, please visit Cancer Prevention Coalition.
Ugly truth # 7: Mycotoxic food
Dairy products from cows, whether pasteurized or raw, are the most mucus forming of all foods. Mucus clogs organs, slows down absorption of other nutrients and causes buildup of additional toxins throughout the body. According to the former director of pediatrics at John Hopkins University, Dr. Frank Oski, the is evidence to indicate that up to half of the U.S. children have some allergic reaction to milk. Milk can lead to persistent problems such as chronic coughs and sinus infections, asthma, and ear infections. Autistic children are always advised to stay away from casein and gluten in their diet. In adults, mucus-forming milk can also lead to hardening of the intestinal walls, which may hinder absorption of nutrients and lead to chronic fatigue. To read more on this, please click here.
Ugly truth # 8: Acidic foe
All animal-based foods are acid-forming and dairy is no exception. In his book The pH Miracle Dr. Robert Young explains that to neutralize one cup of milk we need to take 20 cups of something alkaline such as green vegetable juice for instance. Since it takes 10 pounds of milk to produce a pound of cheese and 12 pounds of milk for a pound of ice cream, that ratio can get out of control! The more acid-forming foods we consume the weaker our immune system becomes, making it easier for bacteria, fungi and viruses to cause havoc in our body. For a list of Alkaline/Acid foods, please click here.
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If you are concerned about getting enough calcium in your diet without dairy, here are a few things to consider:
Protein from animal products is much more likely to cause calcium loss than protein from plant foods. This may be one reason that vegetarians tend to have stronger bones than meat eaters.
To be absorbed efficiently, calcium has to be paired with an adequate amount of magnesium. Milk does not contain magnesium.
Caffeine increases the rate at which calcium is lost through urine.
Diets high in sodium, especially packaged processed foods, increase calcium losses in the urine.
Diets high in refined carbohydrates such as cereal, candies, pasta and white bread decrease the availability of calcium in the body.
Alcohol inhibits calcium absorption.
The mineral boron may slow the loss of calcium from bones.
Exercise slows bone loss and is one of the most important factors in maintaining bone health.
Plant-based sources of calcium are:
Green leafy vegetables such as kale, collard, turnip greens, spinach. Just 3/4 cup of collard greens contains more calcium than 1 cup of cow’s milk.
Vegetables such as broccoli, bok choi, green beans, celery
Citrus fruit, especially oranges
Ocean plants/seaweed such as kelp, wakame, arame
Raw nuts and seeds such as almonds and sesame seeds
Drain and rinse the soaked almonds. Discard water.
Add to blender with salt and 4-6 cups of water, pending how creamy you like your mylk.
Blend well until all almonds are broken down to fine meal.
Pour through nutmylk bag and squeeze out the mylk.
Use the pulp to make nut breads, crackers or cookies.
Drink as is or pour back into clean blender with vanilla extract and your choice of sweetener. No need to strain this time.
Store in glass pitcher int he refrigerator. Will keep for 2-3 days.
You can use almond mylk for just about everything – cereal, smoothie, shake, vegan ice cream, desserts, or to wean of a baby from formula. Nut mylk is high in protein and offers superior nutritional profile to dairy milk.
If you are still skeptical about the health dangers of consuming dairy, I encourage you to begin your own research into the matter. Please visit some of the links and books I have recommended on my blog. It’s important to educate yourself so you can make smarter food choices. And if not for you, do it for your family…for your children. They deserve to be healthy and happy.
P.S. Did you know that humans are the only mammals in nature that continue drinking milk beyond the infancy stage AND from another specie?!?!
Last Saturday we celebrated my nephew Jayden’s 1st birthday. In his honor I decided to make him a special birthday cake using only raw and vegan ingredients. As challenging as it was, I was determined to succeed. For a week I collected ideas and tips from raw food cookbooks and online recipes. I wanted his cake to be one of a kind and I landed on Chocolate Cake with White Chocolate Frosting and Strawberries filling in the middle.
The finished cake
For the chocolate layers I mixed up dates with almond flour, coconut oil, cacao powder and vanilla bean. For the white chocolate frosting I mixed soaked cashews with raw agave nectar, coconut oil, cacao butter, vanilla bean and sunflower lecithin. While the layers and frosting were relatively easy to whip up, what took the most effort was the assembly. It practically consumed the better part of a day to make the cake because each layer and frosting had to be frozen separately with 2 hour setting time in between.
Inside cake view
Once the cake was all set, the hardest part began – decorating. As a novice to cake decorating, I literally created my masterpiece as I went about each detail. A cake decorating set came really handy although washing of the chocolate from the feeding bag was a nightmare. I need to figure out another way for utilizing chocolate as decoration in the future.
Look who's turning 1!
Umm, excuse me but that's MY cake.
Somehow everything turned out much better than my expectations. Not only did the cake look adorably cute but it was very delicious. I’ve never had raw vegan cake in my life and this one truly impressed my senses. The rich, moist chocolate was well paired with the light, fluffy frosting while the strawberries added a refreshing note to the tongue. As you’ll see from the video compilation below, everyone seemed to enjoy it quite a bit. Baby Jayden, being such a picky eater, had no problem taking bites of his cake. That made my day. If baby Jayden loved his raw vegan birthday cake then I’ve succeed.
One thing is sure…in our family we no longer will be buying the traditional fattening, sugar-packed, artificially-colored and flavored cakes. Jayden’s birthday cake proved that “you can have your [raw] cake and eat it too…guilt-free.”
I am very excited to tell you about a beverage that I have been making for our family for a couple of months now. It’s called water kefir.The best way to describe it is flavored soda minus all the processed sugar, artificial colors, flavors and preservatives. Water kefir is nature’s way of making soda and by far, one of the healthiest and easiest to make at home. And because I love it so much, I spent the time to write a detailed manual, as well as record two instructional videos, on how you can make your own water kefir at home.
What is Water Kefir?
Water kefir is made from kefir grains, also known as sugar grains, tibicos, tibi, or Japanese water crystals. The grains make up a cultures of various strains of healthy bacteria and yeast, held together in a polysaccharide matrix created by the bacteria. The symbiotic relationship of the microbes produces a stable growing culture. The microbes feed on sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide, yielding a fermented carbonated beverage. The alcohol content is usually very minimal, less than 1 %.
Water Kefir vs. Milk Kefir
There are two types of kefir grains – milk and water kefir grains. Prior to making water kefir, I was making milk kefir using raw cow’s milk. Though similar in function, milk grains are quite different than water grains. They are white, cottage cheese-looking with slimy feel to them. Water grains, however, are translucent, cauliflower-like and easily break apart under pressure. Also, milk grains feed on the lactose in milk whereas water grains feed on sugar. Below is a picture of what water kefir grains look like.
Sample of my healthy water kefir grains.
Health Benefits of Water Kefir
The health benefits of consuming water kefir are endless. They are a natural supplier of probiotics to our digestive track. Probiotics refers to the healthy bacteria that usually feeds on the “bad” unhealthy bacteria in our stomach and intestines. Bacterial overgrowth can lead to many illnesses some of which include fungi, yeast infections, indigestion, obesity, Irritable Bowel Syndrome, Crohn’s Disease, skin disorders, etc. By drinking water kefir you will bring balance to your internal microflora. Many people take a probiotic supplement daily for this particular reason but I prefer to drink the water kefir. It’s much tastier and more affordable in the long run.
Dr. Gabriel Cousens, a leading expert in the raw food community, writes in his book “Rainbow Green Live Food Cuisine“:
“Kefir grains produce right-rotating L(+) lactic acid, which is an important constituent of the human body. It is particularly important in the prevention of cancer and has been used experimentally with success in the treatment of cancer. In addition, right-rotating lactic acid may help maintaining healthy functioning of the heart. According to some researchers, the cells of the heart muscle obtain their energy primarily from right-rotating lactic acid.”
Another health advantage of water kefir is that people who do not wish to consume dairy or have a vegan type diet may find that water kefir provides the living probiotics without the need for dairy or tea cultured products, like kombucha.Vegans also may like to know that through the fermentation process kefir becomes an excellent source of vitamin B12, and is high in vitamins B1 and B6.
Diabetics, in particular, could greatly benefit from drinking kefir. Since the finished product, if bottled, will produce a carbonated beverage, it provides an alternative to sweet soda drinks. In that sense, anyone from children to adults can enjoy water kefir guilt-free.
How to Make Water Kefir
Making water kefir is super easy and fun. To help illustrate the process I have created two video tutorials – one on how to make the basic water kefir recipe, and the other on how to make flavored water kefir. You can watch them below.
Tools Required:
Plastic strainer
Plastic measuring spoons
Plastic spoon
Measuring cup
8-cup (1/2 gallon) Ball Mason jar
2-3 Glass pitchers or Ball Mason jars
Notes: it’s very important that you NEVER use any metal utensils or tools when handling living cultures such as kefir grains. They don’t like metal and may be adversely affected if exposed to it.
Ingredients needed:
Filtered or spring water
Water kefir grains
Organic cane sugar
Sucanat, raw sugar or coconut palm sugar
Unsweetened, unsulfured dried fruit (apricots, figs or raisins)
Organic lemon (optional)
Notes: never use tap water because it contains chemicals such as chlorine and fluoride. They will kill the grains. Make sure the dried fruit doesn’t have any sulfur dioxide added to it. Many conventional brands add this chemical to keep the dried fruit looking bright and fresh.
Basic water kefir formula:
1 Cup of water
1 Tbsp. of sugar
1 Tbsp. of kefir grains
Few pieces of dried fruit
Notes: The ratio of 1-1-1 is what you need to follow.
My video tutorial recipe:
6 Cups of water
6-8 Tbsp. kefir grains
4 Tbsp. organic cane sugar
2 Tbsp. coconut palm sugar
4 pieces of dried apricots and figs
2 lemon wedges
Notes: When dividing the sugar always add more organic cane sugar and less sucanat, raw or coconut palm sugar. Kefir grains thrive primarily on the organic cane sugar. The other sugar and dried fruit are added to give them additional nutritional support their growth.
New batch of plain water kefir and flavored water kefir prior to fermentation.
The fermentation process
After all the ingredients are in the jar, you need to cover the top of the jar with a cloth, paper towel or parchment paper held by elastic. This is so your kefir grains can breathe and to make sure nothing can contaminate them. Putting a tight lid could cause the jar to explode due to the natural carbonation process taking place.
Place the water kefir jar on your counter away from direct sunlight. The kefir water should be ready in 24-48 hours. The kefir will be mild and sweet at 24 hours, and more zesty and acidic at 48 hours. This is really a matter of personal preference and either way is tasty and has health benefits. Temperature can speed this process up the warmer it is inside your house. If it tastes like there is too much alcohol for you try reducing the amount of sugar and fruit or reduce the amount of grains. You will soon find what you like after a couple taste tests.
The same batch after 24 hours of fermentation.
Plain water kefir after 24 ours of fermentation. Notice how the fruit has risen to the top. That's because it's filled with tiny molecules of CO2, making it lighter. You will also notice bubbles if you lightly shake the jar. Those are signs that your water kefir is ready to drink.
How to Make Flavored Water Kefir
This is where the fun part of making water kefir comes because you can customize the flavor to your liking. Follow this steps:
After the initial batch of plain water kefir has fermented, drain the kefir water and set the grains aside for a new batch.
Take the fermented kefir water and pour into a large glass pitcher or a couple small pitchers, pending how many flavors you’d like to make.
To each pitcher/jar add 1/4 cup of fruit juice or fresh fruit of your choice. If you are making Strawberry Lemonade (as I have made in my video tutorial) make sure to puree the strawberries first. It will give your kefir much richer taste.
Let the kefir ferment for another 24 hours. This time you can put a tight lid especially if you prefer more fizz to your beverage.
In 24 hours you will notice color change in your kefir as the flavor of the fruit/juice is metabolized by the kefir grains. Taste your kefir to see if it’s ready. If it’s not sweet enough, just add a tablespoon of sugar.
Take your final water kefir, pour over ice and enjoy!
The flavored water kefir after 48 hours of fermentation.
Flavored Water Kefir Recipes
Coconut Water Kefir If you love coconut water, then making it into kefir is even better! Just substitute the water portion with fresh coconut water from Young Thai coconuts. Those can be found at Asian markets and cost about $1.99. You will need about 6-8 coconuts to get 6 cups of coconut water. You do not need to add sugar to the mix because coconut water is naturally sweet and it will feed the grains on its own. Also, you may skip the dried fruit and lemon.
Creamy Ginger Spice After 24 hours of fermentation with just ginger and sugar, strain the kefir, take the liquid and add ½ Tb. vanilla extract and 1 cinnamon stick per quart. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz! Serve cold with whip cream on top. Or add some scoops of caramel vanilla ice cream for a delicious float!
Lime Pineapple After 24 hours of fermentation with a slice of lime (instead of lemon), strain the kefir, take the liquid and add a half cup pineapple chunks per quart, squeeze in the lime juice and discard the lime slice. Let sit for another 24 hours on the counter, or 24-48 in the fridge.
Raspberry Mango After 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cup mango (or similar tropical fruit juice) per quart. Add in ½ cup raspberries. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Tighten the lid for more fizz!
Strawberry Lemon After 24 hours of fermentation, strain the kefir, take the liquid and add 1/2 cup purred strawberries and squeeze out the juice from the lemon into it. Add a couple whole strawberries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. If this is too tart, add in some sugar or honey at the end to taste.
Cola Cherry After 24 hours of fermentation of just sugar and grains, strain the kefir, take the liquid and add ¼ cup cherry juice per quart. Add a couple whole cherries if desired as well. Let sit for another 24 hours on the counter, or 24-48 in the fridge. Mix in sugar to taste if desired.
Storing Extra Kefir Grains
After your first few batches you will notice that your kefir grains grow rapidly (considering you take good care of them). You can do four things with the extra grains:
Eat them! They are very nutritious, packed with many beneficial probiotic bacteria. You can add them to your smoothies if you wish.
Short-term storage – you can store water kefir grains in sugary water in the refrigerator for up to a week. The cold temperature will slow down their growth. Just make sure to rinse and change their water on weekly basis.
Long-term storage – you can put the extra grains in a glass jar and freeze them. They can last for about 6 months or longer. Keep in mind that it may take a few batches to revive them after they’ve been frozen. They should be fine after that.
Share them! As you accumulate more water kefir grains, just share the joy of making water kefir with family and friends. Give them your extra grains and teach them how to make their own natural “soda” at home.
Final Notes
Water kefir contains very large amounts of good bacteria and yeast as well as being high acidic. For some people it can be a little bit of a shock. Everybody reacts to it differently, so we always recommend starting out slow to see how your body takes to it. The majority of people do not have any adverse reaction, but if you do, usually it’s just a matter of starting out slow and slowing increasing over time. Start with a tablespoon and go from there. Sometimes drinking in the morning is best as many people report that they do much better with kefir in the morning.
That’s it! You are now ready to make your own water kefir at home.
P.S. Some of the tips, recipes and advice has been taken from Yemoos Nourishing Cultures water kefir guide. Thank you for their help and for sharing that information with us.
My name is Zoe and I am a living foods chef and wellness coach dedicated to helping people live their best lives. My blog is for the mind, body and spirit. It cover a wide array of green topics including the raw food lifestyle, holistic medicine, spirituality, green living tips, sustainable practices, green parenting or simply sudden moments of inspiration.
If you would like to contact me, please email me at greenmomzoe@gmail.com.
