Leafy Green Revolution by kristin

maria's sprouts

photo m.i. suarez

It seems that everywhere we turn, the color du jour is GREEN. And methinks it's not just because it's March and the green wind is whistling through the trees. No, it's bigger than that. It's the collective consciousness making a huge shift for the better. Whether it is New York Times famous food writer Mark Bittman touting the glory of greens and simple vegan pleasures, or Ellen Degeneres giving Lady GaGa a Kale Bikini on her  TV show, or my friend Maria writing a wonderful book on sprouting in Spanish, the trend is clear. There's no turning back now. It's a leafy green revolution all the way.

green man

Sometimes working at a raw food school it might seem that the rest of the world is taking awhile to catch up, but when you look around you'll find them everywhere, and I don't mean Leprechauns. I mean green revolutionaries. If you'd like to be a part of the green wave of the future, Living Light is the place to learn the tricks of the trade. As the revolution progresses. there will be many who want to learn the secrets of a plant based diet. Now is the time. The next full Gourmet Raw Food Chef Certification series begins March 19 and there's only 5 spots left! 

3 thoughts on “Leafy Green Revolution by kristin

  1. Kathryn Knoll

    I'm going to start up some sunflower seed sprouts. They are delish in a green salad! Already have arugula and lettuce sprouting in the basement in anticipation of the planting of our city garden soon. Thanks for the thoughts. I'm on it!

  2. livinglightinternational

    Good for you! Micro greens are also fun to grow in trays like sunflower greens and buckwheat lettuce. You can grow any vegetable like broccoli, radish, lettuce, etc, and harvest them when they are small. They are both beautifully decorative and packed with nutrition!

  3. Pingback: Make a Difference by mary elizabeth « RawFoodChef

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