Over 50 people packed into the Great Hall of the Atheneum Wed. night to hear Tamara Grenier’s lecture “Eating for Life”. Tamara posed the question: Are you living to eat or eating to live? She stated that a thyroid problem and allergies no longer afflicted her when she chose a better diet of predominately raw foods. In a very convincing discussion, Tamara warned listeners about the lobbyists who try to sell you on “healthy” foods, which are all but good for you. She concluded the event with an eye-opening demonstration on how to read labels of the food you purchase, and emphasized that the foods without labels are always the better choice.
The books Tamara suggests are The China Study, by T. Colin Campbell PhD
Diet for a New America, by John Robbins
Prevent and Reverse Heart Disease, by Caldwell B. Esselstyn, Jr. MD
and Mad Cowboy by H. Lyman.
All books available at Nantucket Bookworks.
For more information contact Tamara Grenier at firstname.lastname@example.org
Tamara even sent us the recipe for the delicious kale chips she made for the lecture…enjoy!
CHEESY KALE CHIPS
1 C. raw cashews, soaked 2 hours and drained
1 red pepper
juice of one lemon
2 tsp agave (optional)
1 Tbs nutritional yeast (health food store carries it)
½ tsp salt
Blend all above in blender (preferably a high speed like a Vita- Mix)
Rinse, pat dry and tear into bite-size pieces one large bunch of kale. Place kale in large mixing bowl and cover with sauce, “massaging” sauce into kale with hands until well-coated.
Place on teflex sheets on dehydrator screens and dehydrate at 115 degrees 4-6 hours, or overnight, until crispy.
(alternatively can dehydrate in conventional oven on “dehydrate” setting, or lowest temperature available, but remember that heating above 119 degrees destroys enzymes and many nutrients)