Too Often Fathers Get a Bad Rap. Do You Agree?

Too Often Fathers Get a Bad Rap. Do You Agree?

On this Father’s Day, let me just say this…
Too often dads get such a bad rap. They didn’t do this when we were growing up, or they did too much of that. Well, I personally think it’s time to lighten up on dads. We know they’re not wired like mothers so why are we trying to compare the two? In doing so, fathers are almost always going to fall short and that’s just not fair.

Dads are terrific when left in their own league–left to express themselves in the way they know best. They’re typically not going to be as loving and sensitive as you’d like but yet, they show their affection in other ways like providing substance. Why can’t THAT be enough? Acceptable? Redeeming?

 

I don’t know about other dads, but here’s what I know about mine…

He didn’t change not one single diaper (so the story goes) of any of us five kids. Waa, waa, waa. But you know what? Here’s what he WAS doing as a young 20- to 27-year old while all these babies were being born and needing diapers changed: 

1) Finishing his undergraduate degree
2) Then working on his master’s degree
3) Pastoring not one, but two, start-up churches
4) Working  full time at the post-office on his feet all day
5) Keeping a roof over our head and food on the table

He didn’t hug us every single day and didn’t say “I love you.” Waa, waa, waa. But you know what?
1) He never cheated on my mom
2) We didn’t have to find out later in life we have siblings we never knew about
3) He cared about our education
4) He kept a roof over our head and food on the table

 

He was very strict and spanked us a lot. Waa, waa, waa. (No, really, waa, waa, waa because those beatings hurt like hell!). But, here’s what we have to show for that.
1) Not one single child out of five was ever suspended from school for bad behavior
2) Not one single child ever became addicted to drugs or alcohol
3) Not one single child ever served jail time
4) All five studied some college courses
5) Three of the five were in college at the same time
6) Two of the five have gone on to receive secondary college degrees
7) All five became gainfully employed right out of high school (and even during high school to varying degrees) and have remained employed or with their own business since then
8) All five have learned to keep a roof over our families’ heads and food on the table

He wasn’t home a lot and rarely made it to my school events because, after all, he had a lot of church people and issues to tend to. We didn’t have a lot of money because he was “called” into a profession where “money for yourself” is not your main focus (well, not for some pastors, anyway). We ate more than our fair share of beans and franks and we always had to share bedrooms BUT he always kept a roof over our head and food on the table.

 

I’ve written many books for many clients who had drug-addicted parents, or were subjected to incest and physical abuse, or never even saw their dad. Not because he was out helping other people but because he was in the streets and sleeping with other women. If I were to whine about the things my parents didn’t do for me to these people, they’d look at me like I was an ungrateful, selfish little you-know-what! Therefore, I am very grateful for the parents I have.

I know my father is not perfect but he is and has been perfect for me. I try not to blame him and others for my previous low self-esteem and lack of confidence. I will just say, “Thank you, Dad, for everything!”

This day, and every day forward, I’m setting a precedent to accept my father as the king that he is. To not focus on his short-comings but appreciate him for the numerous good things he’s done for me and on my behalf. Driving me to/from that special art class I was enrolled in when I was very, very young. Picking me up at 12 midnight every weeknight, from my college summer job instead of making me take a bus home. Sending me money in college whenever I needed it when a lot of times it was simply to cover my long distance phone bill due to calls to my boyfriend. There’s so much more!

 

Here’s a good rule we can all follow when dealing with ANYONE:
A little less coal-raking; A lot more whole-making.

 

RAWspectfully Yours,

Terri, aka t-RAW

Get Your RAW On! Reach And Win!

Yerba Herba

Yerba Herba

With permission, I'm re-posting this Facebook post a good friend of mine shared while in South America.

Adopting a nice custom from Argentina and Uruguay: Yerba Mate tea in a Mate Gourd made from glass and steel and a bombilla (metal straw)!

This tea comes from the South American rainforest evergreen holly tree and is great for digestion, energy, mental alertness, and is loaded with vitamins and minerals! It can also improve immune function, aid weight loss, and has anti-cancer compounds!

Yerba Mate is said to have the strength of coffee, benefits of herbal tea, and euphoria of chocolate! It was called the "drink of the gods" by indigenous South Americans. It's a bit like green tea - just better. I'd say bring it on!

Thanks, Ina, for sharing this information! I'm familiar with this tea but have never tried it. Now, though, I will. Hope you do, too!

RAWspect,
Terri, t-RAW

Raw Recipes

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When a vegan is invited to a tailgating party

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Un-Tuna

Un-Tuna

Un-Tuna

 

PictureHere’s what you need

  • 2 cups carrot pulp
  • 1/2 cup Vegennaise
  • 1/4 cup finely chopped Hajiki seaweed or 2 Tbsp dulse flakes
  • 1/4 cup chopped onions or scallions
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1 finely chopped jalapeno pepper
  • 1 Tbsp Mrs. Dash, Spike or 21 seasoning

Here’s what you do

  1. Save the carrot pulp left over from carrot juicing. It will store for several days in the refrigerator.
  2. Soak the Hajiki seaweed for at least 20 minutes in 1/4 cup purified water or until it has re-hydrated.  Drain and squeeze off excess water from the seaweed before adding to the carrot pulp.
  3. Add all ingredients to a mixing bowl and stir thoroughly.

This incredibly tasty blend can be used in any manner that canned tuna is used.

Compliments of Living SuperFood Recipe book by Chef Keidi Awadu

 


Mango Cucumber Salad

Mango Cucumber Salad

Compliments of husband & wife vendors at my local farmer’s market, Ta’s Caribbean Spice (www.tasspice.com)
Here’s what you need
2 large ripe mangoes, flesh cut into squares
2 cups cucumber, peeled and diced
1/4 cup red onions, finely chopped
2 cloves garlic, minced
1/2 jalapeno, or a pinch of Ta’s Scotch Bonnet Pepper seasoning
2 tablespoons cilantro, chopped 
​juice of 1/2 orange
juice of 1 lime, plus zest
1 tsp salt

Here’s what you do
Add all ingredients, toss, and serve. Super quick! Super easy! Definitely super delicious!

Cranberry Orange Sunrise Porridge with Toasted Almonds

Cranberry Orange Sunrise Porridge with Toasted Almonds

Compliments of Hy-vee.com online store

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Here’s what you need:

  • 1 1/2 cups water
  • 1/4 tsp kosher salt
  • 1 (8 oz.) package Hy-Vee Select Sunrise Blend with Quinoa Flakes
  • 1 cup soy milk
  • 1 tbsp honey
  • 1/3 cup dried cranberries
  • 1/4 tsp orange zest
  • 1/4 cup toasted sliced almonds, for garnish

Here’s what you do:

  1. Bring water to a boil with kosher salt, stir in Sunrise Blend with Quinoa Flakes. Remove from heat and let rest, covered, for 20 minutes.
  2. Stir in soy milk, honey, cranberries and orange zest. Mix well and adjust sweetness to taste. Garnish with toasted almonds before serving.

Serves 4 (about 1 cup each)
Nutrition Facts per serving: 310 calories, 5g fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 57 g carbohydrates, 6g fiber, 16g sugar, 12g protein.
​Source: Hy-Vee Select Sunrise Blend with Quinoa Flakes package


Thai slaw with peanut & ginger sauce

Thai slaw with peanut & ginger sauce

Compliments of Backyard Gardners Network of New Orleans, via Tamara Carter; altered by me slightly
Here’s what you need
For the salad:

  • 2 cups shredded cabbage (any variety, preferably a mixture of them)
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cup chopped cilantro
  • ½ red onion, finely chopped
  • ¼ cup green onions, finely chopped
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • several squeezes of fresh lime,  for a bit of tang
  • Optional: 1 cup edamame or chickpeas
  • Optional: 1 cup peas (fresh or defrosted at room temperature)
  • Optional: 1 cup cooked quinoa

For the dressing:

  • ¼ cup all natural peanut butter
  • small knob freshly grated ginger
  • 1 clove garlic, peeled and finely chopped
  • 3 tablespoon Tamari sauce (gluten-free  soy sauce)
  • 1 tablespoon honey (can substitute with agave)
  • 1 tablespoon organic apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary


Here’s what you do

  1. Cook and fluff quinoa.
  2. Put all of the ingredients for the sauce in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds.  If you want a thinner dressing, simply stir in an additional teaspoon or two of water or olive oil.
  3. Add as much or as little dressing as you’d like to the quinoa first, if using quinoa in your dish. Alternatively, you can save the dressing for later and add when you are ready to eat.
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
  5. Stores nicely in an airtight glass container in the refrigerator for up to 3 days. The cabbage will give off water the longer it’s stored, so the sooner you eat it, the better.
Roasted veggies, anyone?

Roasted veggies, anyone?

Day 5 Nutritional Tip: Roasting a pan of root veggies is a great first step for a novice cook.
What? I, Terri, aka T-RAW, the passionate rawtarian is telling people to roast their veggies? Yep. I realize not everyone is going to take the leap and start eating only raw, plant-based foods. Yet, they must start somewhere in improving their nutrition.

I was attracted to this recipe because it is one that young people, as in my daughter, could easily master, even with their first stab at it.

Check it out…

Roasted Roots
This recipe is great using sweet potatoes, or any combination of root veggies: sweet potatoes, regular potatoes,
beets, turnips/rutabagas, onions, carrots. Cut them into any shape: cubes, fry shape, etc.

8 cup root veggies
1-2 Tbs olive oil
Sea salt (to taste)
½ tsp dried rosemary (or 1 Tbs fresh sprigs)
Coat veggies in the oil, then spread onto baking sheet.
Sprinkle with rosemary (and sea salt). Bake at 450º F for
30-40 minutes, depending on desired crispiness

That’s it! I told you it was easy!

If you liked that one, there 80 or so more where that came from .  Go here now to grab a downable version of the recipe book Transform30 for Life Recipes. Transform30 is a 30-day program using Juice Plus+ products to put you on track to a healthier you–free of disease and sickness

Love & RAWspect,
Terri

Jicama "rice" and orange spice

Here’s an old video I made (in May 2013, just before I got dreadlocks. haha) of a new dish I tried. Yum! Check it out…

Stuck on pasta? Think you won’t survive without your rice dishes? Well, I have a treat for you! BTW, you know that starch is bad news for your body, right? So, why are you still eating white rice? At least switch to brown rice. But if you want to go all the way healthy, use jicama–a super food–and trick your mind into thinking you’re eating rice! Here’s how…

Need some healthy recipe ideas?  Below are some great resources. 
These downloadable publications put tasty healthy cooked and uncooked recipes instantly at your fingertips!

Living Superfood Recipes – downloadable version 
​Get Your RAW On Presents “Transform30 for Life” Recipes

26 Tips for Healthier Juicing – downloadable

quinoa chocolate chip cookies

Compliments of my friend, Tamara Carter.
Quinoa is packed with protein, fiber and iron. Try these creamy cookies to sneak some of this superfood into your diet. 

Here’s what you need:
1/2 cup natural peanut butter
2 tbsp applesauce
1/4 cup raw honey or agave
1 tbsp pure vanilla extract
1/2 tsp sea salt
1/3 cup almond flour
1 1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa) or 1/2 cup soaked quinoa
1/4 to 1/3 cup dark chocolate chips

Here’s what you do:
In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freezer to set, about 20 minutes. Enjoy!

No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie

Picture

Here’s what you need

  • 1 cup peanut butter or allergy-friendly alternative (230g) 
  • 3 medium bananas (300g) 
  • 2 tsp pure vanilla extract
  • 1/8 tsp salt, plus pinch more if using unsalted pb
  • 1/4 cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will just change) (50g)
  • stevia extract to taste, or 3-4 tbsp powdered sugar, or pure maple syrup

​Here’s what you do

Blend everything together very, very well. (I used a Vita-mix for this.) Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back! If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.

Total Time: 10m
Yield: 1 pie

Crust:

  • 1 1/2 C Walnuts
  • 1 C Macadamias
  • 5 Dates (soaked until soft)
  • 2 T Coconut oil

Pulse walnuts and macadamias in food processor until coarsely chopped. Chop dates and add to food processor with coconut oil. Process until well blended. Press into tart shells two 4 inch tart shells. Crust should be 1/4″ thick all around.


Broccoli Cabbage Summer Slaw

Broccoli Cabbage Summer Slaw

Picture

Here’s what you need:

  • 1/3 cup vegannaise 
  • 3 Tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 1 small bunch broccoli (about 12 oz.)
  • 1/2 medium purple cabbage, thinly sliced (about 6 cups)
  • 2 scallions, thinly sliced
  • 8 oz. sugar snap peas, thinly sliced
  • 4 Tbsp. chopped fresh chives, divided

Here’s what you do:

  • Grate the cabbage into thin slices.
  • Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. 
  • Toss broccoli, cabbage, scallions, sugar snap peas and 2 Tbsp. chives with the vegannaise in a large bowl; season with salt and pepper. 
  • Serve slaw topped with sesame seeds and remaining 2 Tbsp. chives.
  • Slaw can be made 6 hours ahead. Cover and chill.

Japanese miso-shittake soup

Japanese miso-shittake soup

Picture

Yield: 5 1/2 cups (1.3 l)
Total Time: 6 Minutes
Difficulty: Intermediate

Here’s what you need:

  • 3 cups (227 g) shiitake or oyster mushrooms, sliced
  • 2 Tablespoons (30 ml) soy sauce, preferably nama shoyu
  • 1/2-1 cup (120-240 ml) extra virgin olive oil
  • 3 Tablespoons (52 g) miso, white or brown
  • 1 x 1 inch (2.5 x 2.5 cm) cube fresh ginger root, peeled
  • 1 (3 g) garlic clove, peeled
  • 3 cups (720 ml) water
  • 1 (15 g) scallion, chopped

Here’s what you do:

  1. Marinate mushrooms in soy sauce and 3 Tablespoons (45 ml) olive oil. Set aside to marinate.
  2. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 30 seconds.
  6. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped scallions.

Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.


This recipe is compliments of Ani Phyo, celebrity health & wellness expert 
Tasty Raw Slaw

Tasty Raw Slaw

The basics of this recipe are compliments of The Rachael Ray show.

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This is such a quick and easy coleslaw recipe that it doesn’t warrant giving any measurements. Just make as much or a little as you want, adding seasonings to taste. 

You can also very easily substitute the seasonings according to your liking. 





Here’s what you need:
grated green cabbage
grated carrots 
chopped celery
grated ginger root (without skin)
celery seeds
dash of black pepper
small amount of apple cider vinegar
small amount of sugar or agave
bit of garlic (optional)
green onion (optional)


Here’s what you do:
Pour apple cider vinegar into a bowl (approx 1/4 to 1/2 cup to every head of cabbage). Add several tablespons of sugar or agave and whisk until all blended. Add all remaining ingredients. Enjoy!

Keep unused portions refrigerated.  


More…
Here are more slaw recipes from Rachael Ray. Although I don’t use the dressings, cheeses and meats she uses in some of these, they look fairly healthy and easy to make.
https://www.pinterest.com/pin/483503709971057556/



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