This nifty “Instructables” link teaches you how replace the carbon in your Britta filter. Instructables is a do it your self paradise that provides “how to’s” for a plethora of cool things, you can even post your own how to instructable for the rest if us to see:)

For all of us using a carbon water filter system this is interesting, economical and sly! I have a Britta water pitcher, I wish I had a better water filter but I’ll put that on my Christmas list along with a Vita Mixer:) In the mean time I buy these filters over and over again and they’re pretty expensive so I’m going to give this a try. I have a drill, I love shopping on eBay and I like spending time in Home Depot-this sounds like the perfect project!

There are a few “raw” instructables as well, these are the ones I thought were the most interesting; a how to for sauerkraut and sprouting brown rice, sounds great for nori wraps-yum, so good!

http://www.instructables.com/id/How-to-refill-a-disposable-Brita-brand-water-pit/

http://www.instructables.com/id/%5bCollegiate-Meals%5d-How-to-Make-Sour-Kraut/

http://www.instructables.com/id/HOWTO-make-GBR-germinated-or-sprouted-brown-rice/

Happy Easter to all, it’s that time of year when spring has arrived and love is in the air, that means only one thing, it’s time for chocolate Easter treats! This chocolate banana smoothie will win the hearts of all your Easter guests, thanks to the culinary genius Sarma Melngaillis. I like to make this with bananas that are too ripe to eat, the ripe banana and chocolate compliment each other really well making for an awesome flavor combo.

Chocolate Banana Shake:

3 Cups Frozed diced bananas-super tasty with room temp bananas t00.

2 Cups nut milk

1/2 Cup agave nectar or 2 packets of stevia

1 Teaspoon Vanilla extract or 3 inch piece of vanilla bean.

2 Table spoons of cocoa or carob powder

1/4 Teaspoon sea salt

Mix all the ingredients together in a blender and viola, you are set for a fabulous Easter!

These bunnies were just too cute to leave out of the Easter post, I can’t stop thinking about how fun it would be to have a rabbit that fit in a cup!

I have been TAGGED by Yardsnacker.com. The rules to this game are simple, if you get tagged you have to share five things about yourself that people don’t already know then tag five other people, let the games begin!

1-If I could live in a tree house I would, ever since seeing the Swiss family Robinson’s tree house at Disney Land living in a tree sounds awesome. They have a really cool seashell sink and a water wheel made out of coconuts.

2-I’m from Utah but now live in the big apple, I love the Utah snow and try and go snowboarding whenever I can squeeze it in.

3-This is my chubby cat Chewie, short for Chubacca the wookie, he keeps me warm in my cold NYC apartment. He isn’t shy he just sleeps this way-cute:)

4-Scuba diving was one of the best classes I took in college. Some day I plan on becoming a master diver, the title is just so catchy. This is a starfish from a night dive in Poipu, Kauai.

5-Yellow Stone National Park is one of my most favorite places ever. This is the Fire Hole river and there are hot springs that flow into this river making it warm enough in some places to swim. Yellowstone is gorgeous so if you ever get the chance to go you wont regret it.

So there you have it, five things about me that you didn’t know before:)

This quick tip will keep all your tasty organic herbs from going bad before their time. This is how I keep my basil, cilantro, parsley and mint, it stays fresh for almost two weeks. One of my pet peeves is when you can’t eat all the produce you bought before it goes bad:( This nifty trick works like a charm to keep all your delicate herbs fresh and delicious so you don’t have to spend more moolah on food than you need to. Hopefully this info can save you some dough, clams or greens-haha greens!

1- Take the herbs out of the store packaging, wash and drain well.

2-Put your herbs on a plate, inspect for any deteriorating parts and remove them.

3-Make a fresh cut to the stems so water can easily be absorbed by the herbs.

4-Place herbs in a glass and fill with with filtered water until the stems are immersed.

5-Cover with a plastic bag and secure with a rubber band, place in the refrigerator.

P.S. If any of you like hip hop the name of my post is actually the lyrics from one of Wyclef Jean’s songs, so it sounds better if you sing or rap it;) Oh, come on and give it a try-it’s fun I swear!

There is a very interesting post on We Like It Raw today about what’s in tap water and I wanted to share it in case you haven’t seen it yet. Make sure to watch both videos they are short but oh so interesting! http://www.welikeitraw.com/rawfood/2008/03/drugs-cocanie-f.html

I saw David Wolf speak last August and he said “If you don’t have a filter for your tap water you become the filter.” Now that you really know what’s in your tap water (cocaine, aluminum, tampon and toilet paper residue, chlorine and poisonous fluoride-YUM!), making your body be the filter is pretty irresponsible. I knew tap water wasn’t great but I didn’t know it was this gross.

I use my filtered water for tea, sprouting, rinsing fruits and veggies, watering edible plants like herbs and aloe, even my cat gets filtered water, you get the point I use filtered water for just about everything.

When I was little my brother and I used to eat the toothpaste because it was bubblegum flavor, this was way before there were warning labels on the tube, this was probably before I could read too:) Switching to a fluoride free toothpaste is an easy transition, Toms of Maine makes great fluoride free toothpastes, be careful to read the package closely because they sell it with and without fluoride. I have yet to have a Tom’s flavor I didn’t like, I’m currently using cinnamon but the anise is awesome, it tastes just like black jelly beans, it’s great if your into that.

This is a new favorite, I’m trying to master quick and easy raw recipes to keep on hand so I can grab a raw snack and go. So far veggie wraps have been my refuge, they are quick easy, versatile and tasty. This wrap has a great mix of Indian flavor, the sweet taste of the coconut and raisins compliments the savory flavor of the Garam Masala seasoning.

Indian Gobi Masala Wraps

8 Collard Green Leaves

1 Head of Cauliflower

1 Cup Soaked Almonds (any nut will do)

1/4 Cup Coconut Oil

1/4 Cup Lime Juice

1/4 Cup Rasins or Currants

3 Tbs Garam Masala

1/4 Tsp Cayenne Pepper

1 Cup Cilantro (a good sized handful)

Cherry Tomates

Coconut Flakes

Avocado

Slice the cauliflower on a mandolin into uniform pieces. Mix all the other ingredients in a food processor (except for the tomatoes and coconut flakes) and combine with the cauliflower. Place mixture in the center of the collard greens. Top with a thin slice of avocado, coconut flakes and sliced cherry tomatoes. I added a little salt and pepper to taste. You can fold them up like a taco or roll them up like a wrap. Enjoy!