VEGETABLE MEDLEY - PIZZA OF THE WEEK(END)!!

Greetings from

LIVE LYVE RAW VEGAN CUISINE!!

---

PIZZA OF THE WEEK

VEGETABLE MEDLEY

Fresh tender Broccoli, succulent Mushrooms, Sweet Peppers, and ripe Tomatoes marinated in Extra Virgin Olive Oil and Himalayan Salt with slivers of Sweet Onion and finely chopped Garlic over our delicious Marinara Sauce on our signature crust, and topped with Nut Cheeze

100% RAW! 100% GLUTEN-FREE, DAIRY-FREE, MEAT-FREE!! 100% DELICIOUS!!

Order your pizza for delivery this weekend!

OR email livelyvenola@gmail.com OR call (504) 994-7745
Let us know how many pizzas you want, and where/when you want it delivered (weekends only)!!
New Orleans only
(except the Westbank and far New Orleans East)

---

A WORD FROM THE CHEF

Monday February 6th begins the 7-day RAW challenge. For those of you taking on the challenge, here are a few links to raw food recipe sites that I like:
http://rawfoods.com/recipes/
http://aniphyo.com/blog/category/recipes/
http://www.rawfamily.com/recipes

Overwhelmed by all the choices on those sites? What works for me are simple dishes that can last a few days (and even become more flavorful) in the fridge. If it involves too many steps, I'm not likely to prepare it (unless it's for a client).

Right now, I have a delicious kale-seaweed salad in my fridge from the kale I'm growing at our community garden. My daughter and I have been munching on it pretty much every day since the weekend. It's simple - thinly sliced kale, olive oil, lemon juice and/or balsamic vinegar, liquid aminos and a little agave. I rarely use measurements. (This drives some people crazy, I know. Sorry! When I come out with a cookbook, there WILL be measurements) This kale-seaweed salad recipe looks yummy - http://www.dailytransformations.com/detoxifying-kale-and-seaweed-salad-for-springtime-cleansing/ !!

For next week, I plan to stock up on nori (untoasted seaweed) sheets for quick nori rolls. Again, I prefer simple recipes. I slice ripe avocado, sweet peppers, maybe carrots, sundried tomatoes (for a burst of flavor), and a little crunchy wakame seaweed. Arrange a few pieces of each on the bottom half of a nori sheet and wrap it up! Easy and full of flavor.

Another staple that's easy to make (but you need a dehydrator) is this AMAZING onion bread. I actually do use a recipe for that one. Here it is: http://www.rawfreedomcommunity.info/forum/showthread.php?t=112.

Finally, the easiest, most splendidly addictive "dish" I make whether I'm 100% raw or 10% raw..... (drum roll, please).... GREEN SMOOTHIE. My day just doesn't feel right if I don't start it off with a energy-giving, sweet delicious green smoothie. It's simply a mix of fresh kale (3-4 large leaves), about a cup of frozen mixed fruit, 2 bananas, and water (as needed for desired thickness) blended in a high-powered blender (love my Vita-Mix!!) until smooth. This makes 2-3 full glasses of smoothie. I share with my daughter, drink a glass at breakfast, and then sip throughout the day. I add a tablespoon of flax seed oil to my individual glass as well.

If you would like to join the 7-day RAW challenge, beginning February 6th, email me at livelyvenola@gmail.com!!

Jenga Mwendo
Owner/Chef
LiveLyve Raw Vegan Cuisine
(504) 994-7745
livelyvenola@gmail.com

livelyvenola.blogspot.com

And check us out on Facebook!

SWEET PEPPER MUSHROOM is BACK!

Greetings from

LIVE LYVE RAW VEGAN CUISINE!!

---

Last week's Mexico Verde pizza was a HIT!!
And here's a photo! Thanks Guest Chef Juba Kali!

We look forward to having chef Juba Kali craft something equally exquisite in the future!
For all those who did not get a chance to enjoy this dish, stay tuned!!

---

And now....

PIZZA OF THE WEEK

The ever-popular

SWEET PEPPER

MUSHROOM

is BACK!!

Colorful Sweet Peppers and succulent sliced Mushrooms marinated with Vidalia Onions in Extra Virgin Olive Oil and Sea Salt

100% RAW! 100% GLUTEN-FREE, DAIRY-FREE, MEAT-FREE!! 100% DELICIOUS!!

Order your pizza for delivery this weekend!

Click the Buy Now button to place your order!

OR email livelyvenola@gmail.com OR call (504) 994-7745
Let us know how many pizzas you want, and where/when you want it delivered (weekends only)!!
New Orleans only
(except the Westbank and far New Orleans East)

---

A WORD FROM THE CHEF

My cousin, the talented and wonderful writer Kiini Salaam, recently invited me to join a Raw closed group on Facebook. I'd love to credit myself with her experimentation and ultimate acceptance of the joy of eating raw. However, it probably was more than just my own journey that influenced her. Nevertheless, I'm extremely proud of her - taking charge of her wellness and exploring flavors and recipes that work for her.

I'm equally proud that she has welcomed others to join. On February 6th, she and 23 others (including me) will eat 100% raw for a full week. It's so exciting to do this as a group challenge. For me, it's an opportunity to spend a little more time whipping up new dishes. I'd also like to get back into the habit of having ready-made raw dishes in my fridge. The easiest are my yummy kale-sea greens salad, and simple marinated vegetables. I haven't bought untoasted nori in a while, and I'm looking forward to stocking up again. Seaweed rolls are the one raw dish that my 7-year-old daughter NEVER turns down. And I'm hoping that she'll try more. I'm looking forward to that splendid feeling of 100% raw.

If you would like to join the 7-day RAW challenge, beginning February 6th, email me at livelyvenola@gmail.com!!

Jenga Mwendo
Owner/Chef
LiveLyve Raw Vegan Cuisine
(504) 994-7745
livelyvenola@gmail.com

livelyvenola.blogspot.com

And check us out on Facebook!

Last Week's Mexico Verde Pizza

Here's a photo of last week's offering - the divine Mexico Verde pizza!

A savory mix of Sea Salted Heirloom Tomatoes, Marinated Kale, and Avocado with Brazil Nut Cheeze on our signature crust.

We look forward to having chef Juba Kali craft something equally exquisite in the future! For all those who did not get a chance to enjoy this dish, stay tuned!!

MEXICO VERDE PIZZA!! ORDER TODAY!

PIZZA OF THE WEEK

This week, we welcome a guest chef who will delight your taste buds with exquisite raw vegan fare.

Chef Juba Kali presents

MEXICO VERDE

pizza!!

A savory mix of Sea Salted Heirloom Tomatoes, Marinated Kale, and Avocado with Brazil Nut Cheese over a Tomatillo Mojo Sauce on our signature crust.

** contains nutritional yeast

100% RAW! 100% GLUTEN-FREE, DAIRY-FREE, MEAT-FREE!! 100% DELICIOUS!!

Order your pizza for delivery this weekend!

About Juba Kali: A graduate of Johnson and Wales University, Juba Kali pleased New Orleans crowds as co-owner of the Burrito Juke Joint, a pop-up restaurant in mid-City. He was also a finalist in the Food Network's 2011 season of the Next Food Network Star. And he's my brother! I'm so excited to have him share his talents with you!

---

A WORD FROM THE CHEF

I don't remember the reason I decided to explore a raw vegan lifestyle almost 10 years ago. After reading a lot about it, I began a 100% raw diet for an entire year. For me, a lazy kinda chef, that meant lots of fresh fruit for breakfast, an enormous salad for lunch, and snacks of dried fruit and nuts during the day. I must confess that I am not a very disciplined person. I did this because I truly wanted to. I'd been reading Conscious Eating by Dr. Gabriel Cousens and a couple of David Wolfe's books. It all made complete sense to me - cooked food was dead, not life-giving. Why would I eat it? Cooked food began looking as appetizing as cardboard. I simply didn't want it. For an entire year, I enjoyed the benefits of a 100% raw vegan lifestyle - tons of energy, increased happiness, clear skin, reduced sinus problems, no sickness. It was great.

I have another confession to make - I'm not 100% raw vegan now. But what that one year of raw did for me was allow my body to re-set itself, in a way. I was able to get rid of unhealthy cravings, and my Self actually became physically averse to foods that weren't good. I simply do not want deep-fried foods anymore; my body will reject them. I know that most breads aren't good for me because they leave me feeling extremely tired (or even nauseous if I eat them on an empty stomach). I am not interested in eating animal flesh, although I do eat fish when I want to. I still have a sweet tooth, but I literally can't stand candy made with artificial ingredients. On the flip side, my sinuses clear up immediately when I eat a 100% raw meal. I love the feeling of being energized AFTER I eat. Knowing that I'm consuming food in its original raw form makes me feel more connected with the Source.

The point is - I have found a way to nurture my Self and enjoy all meals... the easy way. I'm not forcing myself, or denying myself. The Live Lyve Raw Vegan Cuisine Lyve-Style is not about obsessing over every single morsel that you put into your mouth. It's about truly understanding what your Self wants and enjoying every meal. Some people start looking at eating raw because they want to lose weight. Your ideal weight will come when you learn to listen to your Self and start to lovingly fuel your body with what it wants and needs. Some people start looking at eating raw because they want to heal from sickness. Your perfect health will come when you truly become attuned to what your body wants and needs. Of course, there are always exceptions and everyone is different. You may not get there the same way I'm getting there. But at the very least, it's nice to sit down and eat something that leaves you feeling good and not guilty.

Survey Winner and This Week's Pizza - TOMATO BASIL!!!

(Scroll down for this week's pizza)



Thanks to all who completed the survey!

The winner of the 1st prize gift
- a Live Lyve Raw Vegan Cuisine pizza gift certificate AND a $40 Whole Foods gift card -
is David Dean!!



Congratulations David!



Didn't win a gift certificate?

Live Lyve Raw Vegan Cuisine gift certificates are always available for sale.

They make great gifts for friends and loved ones who enjoy delicious food AND feeling good.

Email livelyvenola@gmail.com or call (504) 994-7745 to order.

---

 

This week's pizza is



TOMATO BASIL

Ripe tomatoes marinated with fresh basil over delicious marinara sauce on our signature crust

A whole pizza includes 8 slices, loaded with toppings.  Pizza delivery on weekends (Friday, Saturday and Sunday) only. 

$28, delivery included.  CASH ONLY, PLEASE.

 

 

 

HOW TO ORDER: 

Click here to order with Pay Pal

 

OR

 

Email or call with the following information:

1. How many pizzas do you want?

2. What's the delivery address?

3. What's your preferred delivery day and time window?

 

 

 FOR BEST AVAILABILITY, WE RECOMMEND THAT YOU PLACE ORDERS BY THE DAY PRIOR TO DELIVERY DATE.



(If you want Friday delivery, place your order by Thursday.  If you want Saturday delivery, place your order by Friday.  If you want Sunday delivery, place your order by Saturday.) 

 

 

---

 

A Word From The Chef



A couple years ago, a friend of mine told me that her documentary-filmmaker husband was going to make a documentary about the health effects of "soul food" in the African-American community.  I rejoiced that such a movie would be made.  In addition to being pleasurable, food should nurture us and give us energy.  However, much of "soul food" leaves us with such a heavy feeling, we've come up with nicknames to describe the lethargy that generally follows a meal!  That ain't natural, y'all.



Soul Food Junkies presents a broad perspective on the history of soul food and our love/hate relationship with it.  Food is a vital part of any people's identity.  Yes, it is very important to value and preserve certain aspects of one's cultural heritage.  It's more important to remember and consider the circumstances of the past that led to the cultural practice, and to make decisions that are beneficial and relevant to the present time.  



The reality is that changes to cultural practices happen all the time.  The industrialization of the food system, the introduction of chemical pesticides and fertilziers, the decrease in "home-cooking" due to more people working outside the home and the advent of the fast-food restaurant, and many other factors have sharply altered both the ingredients and preparation of "soul food" as well as the way we consume it.  Pre-1950's "soul food" was likely made with organic, locally grown, and fresh-picked/slaughtered ingredients.  Today, the basic quality of our food has decreased so much that much of "soul food" might as well be junk food.  Also, the quantity of meat most people eat is much greater today than, say, 100 years ago, while the amount of daily exercise that most of us do is far less.



Let's be aware and intentional about what we change about our cultural practices to ensure that it always benefits us and the generation following.  Who says raw vegan pizza can't be "soul food"?!



This week, I share with y'all a piece that ended up on the cutting room floor of the Soul Food Junkies production.  It features me, wearing both my raw vegan chef and urban agriculture hats, along with my wonderful grandmother.  It's too personal for me to fairly describe, so I'll just share it and I hope that y'all get something valuable out of it.

www.vimeo.com/m/34377092

- Jenga Mwendo

Owner/Chef

Live Lyve Raw Vegan Cuisine

 

---

 

HAPPY NEW YEAR! Welcome 2012!

HAPPY NEW YEAR!
We hope the New Year is starting off lovely for you!

Many of us begin the year with new commitments to self-care, including upgrading the way we eat. May more raw fruits and vegetables be one of your 2012 resolutions!

Please take a few minutes to help Live Lyve Raw Vegan Cuisine fulfill one of OUR resolutions - to provide the BEST FOOD for the BEST LIFE to people all over New Orleans. Take this survey to help us improve our business for YOU!

CLICK HERE TO COMPLETE THE SURVEY



This weekend, there will be no pizza deliveries.
Please be patient as we tweak a few elements of the business and prepare to move forward in 2012!!
In the meantime, check out this sample of our new product shots. Beautiful, yes? Big-up to my brother, chef and photographer Juba Kali!







A Word From The Chef

At a recent holiday family gathering, a cousin of mine joked, "Jenga, you're gonna outlive ALL OF US!" as I placed my contribution to the potluck** (a half Sweet Pepper Mushroom, half Tomato Basil raw vegan pizza) on the table. I laughed along with her, but later thought about what she said. Guess what? No one gets to decide how long he/she will live.

Live Lyve Raw Vegan Cuisine is about the QUALITY of that life. How do you feel when you wake up in the morning? Are you energized after you eat? Can you climb a flight of stairs without getting winded? Do you have the energy to accomplish your daily goals? How can you get the most out of this wonderful life if your physical being is more of an encumbrance than an asset to you?

During the course of this new year, I will be sharing more about the Live Lyve Raw Vegan Cuisine Lyve-Style and how taking care of yourself is act of love and joy rather than discipline and constraint.

- Jenga Mwendo
Owner/Chef
Live Lyve Raw Vegan Cuisine

** I want to let y'all know that I had a sampling of everything I wanted to eat on that table. A Live Lyve Raw Vegan Cuisine Live-Style is about ENJOYING yourself and LOVING yourself too. And I stopped when I'd had enough - eating well does NOT mean stuffing your poor stomach beyond capacity.