1 Thing: 3 Ohms 3 times a day

Did you know that sound vibrations can be healing to the body, mind and spirit? Particular frequencies, or vibrations, help to change the frequency or vibration of our cells. That is why people Ooooohhhmmmmm.

This week, I am going to take 1 minute out of my day, 3 times a day, to do my powerful 3 Ohms. In this brief 1 minute, I have the opportunity to tune my instrument, so to speak. It’s a time to focus within, instead of focusing on the outside world, which successfully occupies my attention most of the time.

This vibrational technique not only helps to attune the physical cells of our bodies, but also works to de-clutter the mind, so that we more easily connect to the divine. ‘Ohms’ can be done aloud or in the mind. The vibration still works when inside the mind, that’s an example of how amazing we are, and how wonderful life really is.

Feel free to join me in my commitment to Ohming this week, or let us know what your 1 Thing commitment is for this week.

We love you here at Blythe RAW, we want to see you thrive in mind, body and spirit.

xoxo,

B

 

 

Parsley Lavender Skin Toner

Parsley Lavender Skin Toner
3 sprigs parsley
2 sprigs lavender
1 Tbsp apple cider vinegar
juice from 1 lemon
3 cups water

Boil parsley and lavender  in water for 7 minutes.  Let cool completely. Add remaining ingredients and stir until mixed. Bottle in a re-purposed wine or oil bottle. Keeps active in refrigerator for 3 weeks. Use all over your body with an organic washcloth or my favorite, a grapefruit peel as a washcloth. Have fun with this. The lavender essential oil is purifying for the skin, will clear up blemishes and will soothe the mind and heart.

Blythe makes Parsley Lavender Skin Toner with Singer/ Songwriter/ Musician  Allison Geddie

www.AllisonGeddie.com and @AlsionGeddie.

Juiced Swiss Chard & Cilantro Soup, Sliced Rapini, Bok Choy & Cucumber Salad w/ Poppy Seed & Tahini Dressing, My Favotie Cookies

Episode 8-‘Food Addictions’, aired 09-23-11.

*Juiced Swiss Chard & Cilantro Soup
1 bunch swiss chard
1 cup spinach
4 Romain leaves
1 cucumber
1 green onion
1 clove garlic
4 sprigs cilantro
1 avocado ~ to dice on top

Put all ingredients (except avocado) through juicer. Sprinkle with sea salt and black pepper. Top with diced avocado and perhaps sunflower seeds.

*Sliced Rapini, Bok Choy & Cucumber Salad w/ Poppy Seed & Tahini Dressing

Yeild: 4 servings
1 bunch rapini
2 baby bok choy
2 Persian cucumbers

Put all three ingredients through the food processor using the slice tool. If you don’t have a food processor, slice or chop.

Dressing:
¼ cup raw organic raw cashews
1 large carrot
1 cup water
1 Tbsp tahini
1 tsp poppy seeds
1 cayenne pepper
2 cloves garlic
dash sea salt
dash black pepper

Put all ingredients in the blender and blend until smooth. Pour atop sliced greens, toss and serve. YUM.

My Favotie Cookies


2 cups germinated  seeds and nuts of choice. Mix it up. I like 1 cup almonds, ½ cup macadamia nuts, and ½ cup pumpkin seeds. I use what I have.

1 apple, fuji is best
1 cup dried cranberries
½ raisins or goji berries
½ organic chocolate chips (optional)

In blender or food processor with chop tool, blend or purée the apple until smooth, add in all other ingredients and purée or blend until well mixed. I like to keep it chunky.  Spoon on to dehydrator tray and dehydrate for 12 hours.

*To Make a Nutrition Bar:  blend until totally smooth, and shape into long rectangles on dehydrator tray, dehydrate for 12 hours. If you blend until smooth when adding the organic chocolate chips, it makes a Brownie like snack. I put that into an 8×8 glass dish and chill.

 

 

Parsley Lavender Skin Toner

Boil parsley and lavender  in water for 7 minutes.  Let cool completely. Add remaining ingredients and stir until mixed. Bottle in a re-purposed wine or oil bottle. Keeps active in refrigerator for 3 weeks. Use all over your body with an organic washcloth or my favorite, a grapefruit peel as a washcloth. Have fun with this. The lavender essential oil is purifying for the skin, will clear up blemishes and will soothe the mind and heart.

Felicia Tomasko from LA Yoga on Blythe RAW Live

I really enjoyed having Felicia Tomasko from LA Yoga on the show last week.  She reminded me that our bodies like to eat at around the same time every day, and that just a few minutes of intentional yoga everyday can be powerful.

These brief words of wisdom have helped support me this week in my busy lifestyle.

We want to see you be at your very best. Enjoy this interview with Felicia Tomasko.

Felicia Tomasko, Editor In Cheif of LA Yoga Magazine on Blythe RAW Live

My ‘1 thing’ for the week of 9/19/11

Welcome to the ‘1 Thing” Blog! 

We are encouraging people to enhance their lives,  1 thing at a time. 1 thing, 1 week at a time.

We are all working on improvement in one area or another in life. I am working on improvement in a lot of areas 🙂

 

For me, my 1 thing will be to practice yoga for a full 90 min. at least twice this week. Yoga is so paramount to my overall wellness, and lately, I’ve had everything on my priority list except that. Somehow I make it through my day without ever turning within for a serious practice. I have this deadline and that commitment, this to study and that to write. More often then not, I get to my bed at night without doing a  profound practice I know enhances my mental, spiritual and physical health. NOT this week! This new ‘1 Thing’ blog is helping me stay accountable to myself and my peers, ~ who are making their “1 thing’ commitment for the week.

So, what is your 1 Thing for the week? It can be anything that you feel improves or enhances your health and happiness, or that of our great planet. Let us know. We are here to help you in any way we can.

 

Feel good!

B

 

 

Zesty Color Tacos, Walnut Clove Milk, Carrot Tomato Sunflower Soup

Hi Friends,

Here are the recipes from episode 7-‘Food For Thought’, aired on 09-16-11.

Also, I just wanted to quickly address the water temperatures discussions we had on the show today. I meant to say this on the Live show, but as it goes in LIVE TV, things keep moving and I forgot!

In the beauty segment I talk about the potential value of water being at a certain temperature of 39.2, the temperature of most under grown water.  I experience a true feeling of purification when I drink cold water,  especially on a Los Angeles summer day.

My guest for the show, Felicia Tomasko, editor in chief of LA YOGA Magazine, was discussing healthy daily habits including  warm water with lemon. I love.

I want to be clear that both of these practices are wonderful and co-exists in a healthful lifestyle. There is a time for cold water and a time for warm water. Just wanted to make that clear.

Here are the recipes from today’s show. Enjoy!

 

 

 

 

*Zesty Color Tacos


  • 4 Red cabbage leaf cups
  • 1 ½ cups germinated organic raw walnuts (soaked in water 8 hrs and rinsed)
  • 1 ½ tsp organic taco seasoning
  • dash olive oil
  • dash sea salt
  • ½ mango
  • ½ yellow bell pepper
  • ½ orange bell pepper
  • 2 leaves bok choy
  • 3 sprigs cilantro

In food processor, pulse germinated walnuts until it looks like ground beef. Spoon out mixture into glass or stainless steal bowl and stir in spices and olive oil.  Use as is, or put in dehydrator for 6-10 hours.

Dice pepper, mango, bok choy and cilantro and stir together in small bowl.

Spoon walnut mixture into cabbage cups and top with pepper mixture

*Walnut Clove Milk

  • ½ germinated organic raw walnuts (to germinate: soak in water 8 hours)
  • 1 tsp glove
  • 2 tsp raw honey
  • 1 banana
  • 2 cups water
  • ½ cup ice

Blend all ingredients and enjoy.

 

 

 

 

 

 

 

*Carrot Tomato Sunflower Soup

  • 1 organic carrot
  • 2 organic vine tomatoes
  • ¼ cup sunflower seeds
  • 1 glove garlic
  • 1 inch ginger
  • 3 sprigs oregano
  • dash sea salt
  • dash black pepper
  • Optional: dash chili powder

Put all  ingredients in the blender and blend until smooth.

 

 

 

Raw Tomato & Red Pepper Soup, Greens Galore & Fresh Cilantro Dressing, Nori Nachos

Here are the recipes from episode 6-‘Cleaning It Up’, aired on 09-09-11

*Raw Tomato & Red Pepper Soup

Put in blender:
  • 1 tomato
  • 1 red pepper
  • 1 clove garlic
  • 1 inch fresh ginger root diced
  • ¼ cup germinated almonds (organic almonds soaked in water for at least 8 hours to remove enzyme inhibitors)
  • Fresh oregano, leaves from 2 stems
  • 1 tsp chili powder
  • 2 Tbsp cold pressed olive oil
  • 1tsp sea salt
  • dash black pepper
  • Add 2-3 inches of structured water to the blender

Blend to desired consistency and enjoy.

This soup can be used as a sauce atop sprouted wild rice for a meal rich in enzymes, vitamins and minerals.

*Greens Galore & Fresh Cilantro Dressing

I bunch of dark leafy greens, collards, kale or chard works great ~ de-stem and rip up

Dressing:

  • 3 sprigs fresh cilantro
  • 1 tomato
  • ¼ cup germinated almonds (soaked in water for 12-24 hours and rinsed)
  • 1 Tbsp cold pressed olive oil
  • dash sea salt
  • 1 cayenne pepper
  • 1 1/3 cups purified water

Blend all dressing ingredients. Top prepared greens. Massage into greens for 1 or 2 minutes. Add any salad toppings you like. I like avocado, olives and hemp seeds for a very hearty salad.

 

*Nori Nachos

4 nori sheets (nori is seaweed, nori sheets are purchased in a pack of 7 usually, at any store)

  • 1 cup macadamia nuts, germinated (soaked in water 8 hours and rinsed)
  • ½   cup sunflower seeds germinated (soaked in water 8 hours and rinsed)
  • 1 tomato
  • 1 Tbsp apple cider vinegar
  • Juice of 1 lemon
  • Dash sea salt
  • Dash chili powder
  • Mix all ingredients, except nori sheets, in food processor using the chop tool. Purée until almost smooth.

Lay Nori sheets on dehydrator tray. Spoon the “cheese” mixture on top of nori sheets and flatten with spatula to evenly cover nori.  Put in dehydrator for 14 hours on temperature 105.