Bee pollen vegan , non- vegan, or ethically harvested?

it is one of a controversial  subject in a vegan industry. It is wildly known that honey is NOT vegan, as it is produced when bees digest nectar they have collected and then regurgitate it.
But how about Bee pollen?
Bee pollen is male seeds of flowers, that means it comes from a plat based source. It is an essential food for young bees and it takes a lot of effort to collect a small amount. Imagine this … a working bee has to work 8 hours a day for one month to collect just one teaspoon of bee pollen.  One teaspoon dose contains over 2.5 billion grains of flowers. I thought I was working long hours but obviously not as hard as these amazing creatures! so from that point of view I understand most vegans do avoid any bee products. however if it can be harvested consciously in my opinion (fallen pollen in a tray collected with care and gratitude)
Bee pollen is a true superfood, containing almost all the nutrients us humans need and about 40 percent protein, mostly in a highly absorbable form. Chinese medicine regards bee pollen as an energy and nutritive tonic as well as many other cultures throughout the world


This is how I summarised in our superfood book at the cafe
Sometimes referred to as “nature’s most perfect food” bee pollen is a combination of flower pollen, nectar and the digestive juices of worker honey bees.
Bee pollen provides 96 nutrients including all known vitamins, from A to K, 28 minerals, 14 fatty acids, all 8 essential amino acids, several hormone-like compounds and all 22 known essential nutritional elements (plus other unknown yet to be identified). It contains 25-40 % protein in a highly bioavailable form and all the nutrients can be assimilated directly by the body.
Many studies have proven the natural antibiotic effects in bee pollen, including salmonella and other strains of colibacillus.
Scientists recently found that bee pollen showed a strong anti-estrogenic effect (it inhibited the natural estrogen 17 beta estradiol). Furthermore it caused no estrogenic activity or chromosome damage int he cells whatsoever.
They also found the ability to protect cells from the genotoxic effects of three common anti-cancer drugs _mytomicin C, bleomycin, and vincristine, which are used to kill cancer cells but also damage healthy DNA as well. (european journal of Medicinal Chemistry, 2010 Jun 9)
Bee pollen is believed to help rejuvenate the body, stimulate organs and glands and enhance vitality. Many world class athletes have used Bee pollen to help to relieve brain fatigue and improve alertness and concentration,increase energy levels and enhance recovery. 
Bee pollen is an excellent immune system builder and eliminate toxins from the body.
Possible Benefits
-May be effective in building, restoring, and maintaining the body's cells
-May be useful in maintaining healthy blood pressure
-May assist in aiding in indigestion 
-Containing thousands of enzymes and co-enzymes
-May be helpful in improving mental clarity and memory
-May help to relieve menstrual and menopausal symptoms
-May be beneficial for lowering high blood pressure
-May be helpful for improving concentration
-May be useful in treating arthritis
-Contains 15% lecithin, which may support the nervous system and brain
-May be effective in building resistance against allergies
-May help to increase energy and endurance
-May assist in promoting a strong immune system
-May help to eliminate toxins from the body
-May be effective in increasing alertness and well-being
-Traditionally used to treat constipation
-May helps to regulate sleep and promote normal sleeping patters
-May be effective in maintaining good heart health
-May be beneficial for reducing stress and anxiety
-May help to balance hormones
-May be effective in enhancing the libido
-May be beneficial in reducing cholesterol and triglyceride levels
-May help improve skin tone and overall skin health

Our Organic Bee Pollen Powder is responsibly and sustainably harvested from honeybees that come from wilderness areas located far away from human pollution in Canada. Worker bees are not “smoked” out, as some methods of pollen collection entail, and the pollen is not over-harvested or sprayed with chemicals.
I really wanted to get organic bee pollen as bee pollen is an air cleanness indicator and absorbs chemicals rapidly. i would love to get an organic bee pollen from Australia if possible. if you have any recommendation please let me know. And also i would love to know your view on bee products. No judgements here!


Warning: Bee Pollen is not recommended for those with pollen or bee allergies. Bee pollen should not be taken if you have had prior reactions to bee stings or bee pollen. In some cases, anaphylactic shock has been reported. If you have a history of any kind of anaphylactic shock from any allergic reaction, you should not use bee pollen. If you suffer from asthma, please consult your doctor before using bee pollen. Bee pollen contains allergens that may interact adversely with asthma.

raw carob and white chocolate balls

I know some of you are avoiding cacao for its caffein content. (even though its caffein is quite different from caffein in other sources such as coffee and tea)
you might love a taste of carob, and you may not. I have to say I like carob but it is not my "cacao"
Anyway mixing carob and cacao butter is my way of getting close to the chocolate flavour we love.
Cacao butter is the fat portion of the cacao nib, which caffein is concentrated in. thus no caffein in cacao butter.

Because Carob is naturally sweet you don't even need to add any sweetener. just a natural energy packed ball, perfect for snacking ;-)

Carob and white chocolate ball

1 cup melted cacao butter

2 cup almond, grounded to powder

1/2 cup raw carob

pinch of salt

extra carob for coating

Process all the ingredients in a food processor and roll the dough into balls. 

coat with more carob powder

fig and balsamic vinegar dressing

I have been using these beautiful balsamic vinegar at the cafe. Fig and balsamic vinegar are such a classic combination. Enjoy this dressing on your favourite salad. It is quite sweet so it would be good to combine with salad with some bitter greens such as rocket or mustard green. 


Fig and balsamic vinegar dressing

ingredients:

1 cup water

juice of 1 lemon

1 1/2 tsp salt

1 1/2 tsp black pepper

6 large dry figs

1/2 cup coconut balsamic vinegar (if not available use normal balsamic vinegar)

1/2 cup extra virgin olive oil

Blend all the ingredients together

sugar sugar sugar! why we feel bad eating sweet food?

Oh how we love sweet things….
if you have a condition that requires you to cut down all the sugars, including fruits and less processed sweeteners then please follow your practitioners as well yourself.
if not i don't see sweet things as 'bad" food anymore.
For a while i was strictly avoiding everything sweet. I think i only ate maybe 2 pieces of fruits in 6 months because I was even avoiding "natural' sweet food. It was a good experience but for now I am happy with "choosing to eat sweet things consciously" path.
I find it interesting that many of us feel guilty about eating something sweet, even though our first food, mother's milk, is extremely sweet. We didn't feel guilty about it then, right? Is it because of all these processed products labelled as "guilty pleasure", "naughty habits", "bad food" ? or is it because we feel we are not worth enjoying the deliciously sweet food?  or is it the strict mind set that all the sweet food is something that is damaging to the body?

All the smoothies, desserts, cakes, biscuits and other treats at the cafe are made to be enjoyed for your tastebuds and mentally. All our sweeteners come from less processed sources, such as dried and fresh fruits, super powder that is naturally sweet (e.g. mesquite, lucuma, maca), coconut nectar and sugar, yacon syrup, stevia and lakanto. Though I still don't want to over eat them and always balance out with something green I don't feel guilty about eating them anymore. When you know that it comes from natural and whole food source and they are made with "love" it fuels my body and mind in many ways.
I stay away from overly processed sugar , including agave syrup as I learnt and experienced  negative effects on my body. I still find it hard when people kindly share or give me things that I would not normally eat. I am learning to be grateful and eat them with gratitude, and I feel it helps. But sometimes it does backfire after. I am still trying to find the balance…

I would love to know how you cope with the situation like this!

if you are interested in the effects of white sugar and alternative to them click here
Also i will be posting the latest sugar alternative that I am so excited about soon

until then, enjoy your cake "consciously"
 yoko xx

recipe for raw beetroot and pine nut dip

 I was at the cafe creating a dip for lunch this afternoon. I have been blessed with beautiful pine nuts lately and have been making different dishes, including raw crackers, pesto etc. I was going to make pesto again with rocket but no rocket today and saw a beautiful beetroot in a basket. This is how I love getting the inspiration.   Beetroot is abundant in winter and usually reasonably priced. We love its vibrant colour as well as its powerful blood purifying quality.  

here is a (brief) recipe

2 medium size beetroot, scrubbed clean but skin intact

1 clove garlic

1/2 cup activated pine nuts

1-2 tsp your favourite salt

juice of 1/2 lemonade or lemon

1/4 cup olive oil (optional)

food process garlic, nuts and salt. 

Add chopped beetroot and lemonade juice and process further till your desired consistency is achieved. 

Enjoy with your favourite crackers, bread or vegetables. 

If you know how I make dishes, you know I just don't measure things… so all the measurements are not exact. Enjoy experimenting yourself, have fun with tasting as you go (just don't wear a white top!)

Have you tasted lemonade this winter? It is cross between myer lemon and true lemon. deliciously tangy with a slight sweetness, just like lemonade. 

love

yoko

cupuacu

cupuacu our next top superfood

have you already heard of this fruit?

You are not alone if you have never heard this

incredible superfood. when I discovered this a

while back I was so excited. many superfoods

we have can be quite challenging to our

tastebuds. Many bitter or sour taste that can be

hard to get used to. Cupuacu is NOT one of

them. I would describe it as a mix of pineapple

and banana. this unique fruit can be used in

smoothies and other desserts. I have used this

many times in our cakes, tarts and makes a

beautiful sweet coconut cream and ice cream

It is a tree that grows in south america and

belongs to the cacao family. It has been used by

indigenous peoples for centuries.

NUTIRENTS

Cupuacu is extremely nutrient-dense. It is

often compared to the popular acai berry,

cupuacu has more nutrients per grams than the

berries do.

the primary beneficial ingredient is

“phytonutrient polyphenols”, theograndins

In addition, cupuacu is packed with vitamin B1,

B2, B3, both fatty and amino acids and at least

nine antioxidants. other nutrients including

calcium, selenium is found along with a high

flavanoid content.

one of the health benefit is stimulating the

immune system while simultaneously

supporting the body’s ability to fight disease. It

has an energy boosting effect like coffee but

without any side effect (aka tired feeling

afterward). it does not contain any caffein.

Other effects reported are healthier skin ahd

hair, lowered cholesterol levels and better

libido.

I am sure we don’t have to go on about how

anti oxidants are much needed. Cupuacu

contains rich array and concentration of

unique antioxidants. it is associated with

- neutralisation of free radicals

- improvement of circulateion

- lowered blood pressure

- balance cholesterol levels

- improve brain function

- anti ageing

- mental alertness

there was no way to get this amazing

product anywhere in australia. that is why I

had to import it myself. Now You can

include this too in your diet.

our cupacu is raw and wild crafted in

powdered form, which can be easily used in

many recipes

it is available for a purchase at our shop

120 high street, Northcote, VIC 3070.

or email me shokuiku.life@gmail.com for your purchase.

my shop opening

finally happening now.
My shop/cafe is going to open this Friday (1st feb 2013)
it has been such a journey and I am sure it will go on.
there are lots of bits and pieces I still have to organise but I just couldn't wait any longer.
limited hours and menu this week but I should be able to be more organised from next week.

I am getting the shop ready and cooking at the same time! just not much time but love the every minutes of it.  yes I am tired and often things can get stressful but I am so excited and happy now. How fortunate to be able to follow my dreams and do this. How I became and still becoming to be stronger and more centred person that I always wanted to be. I am so grateful for all the experiences that lead me  to where I am, and also all these people who supported me and guided me along the way.

Menu example
superior smoothies with super foods, super herbs such as E3 live, macs, marine phytoplankton, mesquite, cacao,noni, fo-ti, astragalus etc.
elixiers
super food gelato
tonic tea
raw desserts (of course)
freshly made salad
daily specials




I would love to see you soon.

December newsletter

The december issue of newsletter is out now. If you haven't registered yet. Please do so and I can send it to you. This month I have attached some info on super fermented food "natto" and recipe for rejuvelac, corn soup (raw or cooked) and cashew and raspberry mousse tart.

raw blueberry jam filled cookie recipe included

I love spending time in the kitchen, especially when I am creating something new. But there is something else I love doing. that's spending time with my daughter.
So when I get to combine the two together it is just so perfect!!!
while our pastry is getting dehydrated we go outside together.

Now that the weather is getting warmer we started doing more in the garden. We have planted many fruit trees including apples, fijioas, nashi pears, red currant, blackberries, citruses, etc etc… My vegetable garden is not too exciting at the moment but still producing wonderfully spicy rockets and other salad leaves like mizuna, chinese greens to pick at the moment.
 Layla sometimes help in the garden but her favourite thing to do in the garden is making things with what she finds.

Layla's fairy garden

raw blueberry jam filled cookie

pastry

1 cup almond flour

1/2 cup coconut flour

1/4 cup date syrup

1 tsp lemon zest

1 tbs coconut oil, melted

1 tsp vanilla

pinch of salt  

Mix almond and coconut flour in a food processor. 

Add the remaining ingrediet and process untiol dough is formed. You may need to add some liquid either water or nut milk.

 with a rolling pin, roll out the dough, about 1/4 inch thickness. Use a cookie cutter to desirable shapes. Cut half of the cookies with a circular cutout and half without.

Dehydrate till crisp. (about 10 hours)

assembly

spread about 1 tb spoon blueberry jam on a cookie without the cutout then top with the cutout one.

blueberry jam

2 cups fresh or frozen blueberry

1/4 cup saltana ,soaked in water to soften for 1 hour

1tsp vanilla

blend to chunky consistency. Place in a dehydrator for 3 hours or so till it thickens. 

 have one with your favourite beverage.
the use of the jam is endless. I love it with whipped cashew cream and fresh berries to make parfait, stir in with your breakfast. keep the jam in the fridge.

the date for the next cooking class is set. It is 11th November 1pm -4pm
Please email me to secure your spot
shokuiku.life@gmail.com

raw hazelnut tart with olive tapanade and vegetable spirals

I have been posting many pictures of sweet treats that I have been making. Oh how I am in love with making them. However it is not only thing I make!

If you like what you see make sure you sign up for newsletter. The october issue is to be out in a week or so. Also I will be running a group cooking class in November 11th. Email me if you are interested shokuiku.life@gmail.com

Here is what I had for lunch today. 

Raw hazelnut tart with olive tapanade and vegetable spirals

serves 2

1/4 cup activated and dehydrated hazelnut

1/4 cup activated and dehydrated buckwheat

1 tsp ume vinegar

1/4 cup zucchini

1/8 tsp salt

food process all the ingredients and place the mixture into a ring mold to form a base

Dh for 6 hours

1/8 small zucchici

1/8 beetroot

2 tbs hempseed

1/4 tsp salt

1 tbs lemon juice

spiralise zucchici and beetroot and toss with hempseed , salt and lemon juice

olive tapanade

1/2 cup pitted olives

1 clove garlic

1 tbs lemon juice

1 tsp thyme

food process all the ingredients till chunky consistancy is achived

Assemble

Place the base then top with the tapanade and vegetable mixture

If you like what you see make sure you sign up for newsletter. The october issue is to be out in a week or so. Also I will be running a group cooking class in November 11th. Email me if you are interested shokuiku.life@gmail.com

raw snickers bar

I have to share this.
a couple of my friends have been talking about snickers bar that they had last week. it inspired me to make this.
Ok this is definitely a healthier version. Not only they are raw. I have only used sweetness from dates.
the caramel was made with dates and also mesquite and lucuma powder which are the key to the flavour.

yum yum :-)

frozen strawberry treat with carob and lucuma syrup

I am welcoming these warm weather!
As the weather gets warmer naturally we crave something light, a bit tangy and cold.  If you crave something that is not so healthy when the time is like this there is a plenty of healthy alternative.
Here I made ice-cream with strawberries, coconut and banana, with hardened carob and lucuma syrup. only sweetened with natural sweetness of fruits...

recipe...

icecream square

2 cups strawberries

1 banana

1 cup fresh coconut meat

blend till smooth and creamy. place the mixture into a mould and a stick each in a middle.

put them in a freezer to harden

when the icecream is ready, make carob and lucuma syrup

2 tbs raw coconut oil melted

1 tbs raw carob powder

1/2 tbs lucuma powder

mix all the ingredients together.

Now take out the frozen square and gently pop them out of the mould. (I warmed the outside just a little bit so it poped out easily)

drizzle the syrup. it will harden on the frozen surface.

definitely something to be eaten outside :-)

raw pastry wrapped raspberry and matcha ice cream

I just had to post this because they look so adorable.
frozen treat that reminds of kochi wrapped icecream that I used to get when I was a child growing up in Japan.

This time I made the wrapper with coconut, oat flour and cashews. wrapping banana and raspberry icecream and matcha (green tea) ice-cream.

I need to experiment a bit more with the wrapper as mochi is stickier but I quite like the flakiness of the pastry too.

exciting news! my product.

Please let me share this! because I am so excited!
I have working on this project for a while and finally it is coming together.
I am launching my products.
Yes it is more ego boosting self indulgence kind of thing. And also because I love what I make and wanted to share them with larger audience.
It has not been easy and a learning process because I am fussy with no large sum of money...
However I think these products have shaped well and above my expectations!

        

All my products contain no dairy or animal products, and free from gluten. Also no sugar added (that means no concentrated syrup such as agave, maple syrup etc. either) made with only the organic "real" foods.

The packaging was also important for me. I wanted everything to be sustainable. I have thought about many different options (within my small budget!) After looking at the computer screen for so so long comparing and sourcing different ideas and products, I have decided on cello bags made with natureflex (renewable and compostable packaging bag) and stickers from labels from distant village (100 percent tree free material , sustainable printing with socially responsible business practice)
As I learnt more about the packaging out there I was amazed. Even the packaging that looked more sustainable are merely the look. But I do understand why though. It does cost a lot more, maybe 3-5 times more, and that is such a shame. I think we should all move towards to more sustainable packaging and make it more affordable.

Anyway along the process I have dealt with many inspirational people and I thank everyone who have involved in the process.
I am also in a process of getting these products certified organic. still getting all the paperwork sorted. (it is not simple! but I am getting there...)

thanks for expressing the interested in becoming one of the reviewers. I had more responses than excepted and very grateful...
the products have ben sent and look forward to hearing the thoughts!

raw bread with oats, lotus root and hemp seeds

when I am talking to people who are currently on mainly raw diet, I have noticed common things that they miss. Dairy products and bread.

there are many great raw recipes and products for crackers but raw breads are harder to find.

I am not really a bread person but I do sometimes crave for things that are dry and dense. 

I have made raw bread a few times but this is actually quite nice. 

sprouted and dehydrated oat flour, sunflower meal, dry lotus root, hemp seeds and chia seeds.

heaps denser than mainstream fluffy bread that you may miss... but the texture here is a bit like those essene bread. very satisfying and filling

 

if you are not on my mailing list and interested, please register. you will receive newsletters and free recipes monthly.

raw chocolate cake layered with gojiberry and beetroot vanilla cream

Chocolate cake layered with Giji berry and beetroot vanilla creamRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair

Ingredients
Serves 6 (3 cakes)

Cake base1 cup activated walnuts
1 cup activated almonds
1 cup sprouted oat flour
1-2 tbs water
4 tbs raw cocoa powder
1 tbs raw carob powder
6 majool dates
2 tbs coconut oil, melted

Method
In a food processor pulse all the ingredients till a dough forms. Press into a round shape using a ring mould,  pack the mixture so it is smooth the top. Remove the ring carefully and repeat until you have 9 bases

Goji berry and beetroot vanilla cream1 cup cashew, soaked for a few hours to overnight
1 cup almond milk
1 tbs lemon juice
1/2 cup goji berry
1/8 cup chopped beetroot

Method
Blend all the ingredients above till smooth.

Ganache100ml coconut oil, melted
3 tsp raw honey
3tbs raw cocoa powder

Method
Blend till smooth

8 strawberries for decoration

To assemblePlace one of the base on a plate and cover the top with the cream
Carefully place another base and repeat with the cream and top with a base
Place halved strawberries on top and drizzle the ganache over the top of the cake
Chill till the chocolate hardens.

Share on facebook

cauliflower sushi on food feed blog

Cauliflower SushiRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair

serves 4
Ingredients 
1 1/2 cups cauliflower florets
1 tsp ume vinegar
1/4 bunch coriander
1/8 cup almond

Put all the above ingredients in a food processor and blend until the consistency of the cauliflower becomes similar to sushi rice.

4 nori sheets1 ripe avocado, pitted and sliced into thin strips
1 cup carrot, julienned
4 lettuce leaves

MethodLayer a nori sheet on a rolling mat, shiny side down. Place a lettuce leaf on nori and put ¼ of the cauliflower all the way across the bottom edge of the nori. Spread evenly, making sure to leave clear about ⅕ of the top.

Place avocado and carrot lengthways on the cauliflower.

Starting with the side close to you, roll the sushi away from you.

Once roll is wrapped, wet your fingers and dab along the top edge to seal; repeat with the remaining. Carefully slice roll into a few pieces.

Tahini and tamari sauce2 tbsp unhulled tahini
1 1/2 tbsp tamari (or soy sauce)
1 tbsp lemon juice or brown rice vinegar
½ tsp grated ginger
Water to thin the sauce if needed

Combine all ingredients and serve with cauliflower sushi.

Share on facebook

my gourmet lunch today.raw tart with macadamia cream and nuts free banana and chocolate tart

I usually eat very simply. But today I am in an experimental state of mind. 

So this is what I made today for my lunch. with this kind of raw food it does take a bit of preparation. Soaking , dehydrating does take time and also a bit of planning. But when its done the reward is definitely there!

 tart shells made with almond and chia seed.
fill with finely cut broccoli and red onion that has been soaked in water.
Cover with macadamia cream (simply blend soaked macadamia and water, lemon juice, garlic and seasoning)

then pop them in a dehydrator.

after about 6 hours or so.

then dessert time :-)

I have been trying to cut down the amount of nuts in general.  Raw desserts are the greatest but they tend to contain a lot of nuts and make them quite high in fat. Don't get me wrong. unprocessed fat is so much better than processed fat, especially cooked or deep fried. They oxidise above certain temperature and become quite harmful to your body.

raw unprocessed fat from whole foods such as nuts, seeds, coconut, avocado etc retain much more nutrients and I believe we all need them. 

But sometimes I do go overboard. avocado, nuts and seeds and those coconut butter ohhhh......

anyway this is nut free decadent layer tart.

crust with coconut, pumpkin seeds and prunes

vanilla layer with banana, lucuma and dates

chocolate layer with avocado, dates and strawberries

 

top with chocolate alphabets. how would you spell yours?

cashew dip recipe

Another recipe posted for FoodFeed Blog

this is a simple raw food staple made from cashew. very addictive.

I use it as what you would with cream cheese. goes well with crackers, vegetable sticks, stir in with cooked or raw vegetable pasta or even with soups. Endless options.

Enjoy!

Cashew dipRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair 

Ingredients
2 cups cashew, soaked for minimum 3 hours to overnight
1 tsp probiotic powder ( I use Ethical Nutrients Inner health dairy free powder)
1 tbs shiro miso
1/3-2/3 cup water

Blend all the ingredients above in a a blender transfer into a cheesecloth and leave the mixture at the room temperature for a few hours to overnight.

Divide the mixture into three. You can experiment with different flavouring but for this recipe I have added the following.

HERB
1/2 tsp spring onion
1/4 tsp lemon juice
1/4 tsp salt
1 tsp basil (dry)
1 tsp thyme (dry)

GARLIC & PAPRIKA1/4 tsp lemon juice
1/4 tsp nutritional yeast
1/2 tsp minced garlic
1/4 tsp salt

AU POIVRE1/4 tsp minced garlic
1/8 tsp nutmeg (grounded)
1/2 tsp salt
1 tsp cracked black pepper