Archive for August, 2009


Food Adventures in Western Puerto Rico

August 30, 2009
This is the view from the balcony of my room! :)

This is the view from the balcony of my room! 🙂

Hello Guys!

So I am here in Rincon, Puerto Rico- which lies to the far West Coast of Puerto Rico and is exactly on the opposite part of the island from PR’s big capital city to the East- San Juan. Rincon is a charming, sleepy little place with a town center that is only about 4 blocks by 4 blocks. There are also cute little areas to the south and north of town.


So the main reason why any Americanos would venture to this super chill, lowly populated part of the island (usually) is the legendary surfing!! I will report more on my adventures with that later on in the week. There is also pretty good diving and snorkeling by the way- though I consider myself to be a bit of a diving snob since I got to do my Open Water certification in Australia and along the Great Barrier Reef, and my Deep Water certification in Koh Phi Phi Thailand (i.e. the location of that Leonardo Dicaprio movie The Beach!). 🙂 There is but another reason that called me to this part of the world, and that would be the home of The Ann Wigmore Institute, one of my personal and very dear heroes. She is widely considered the founder of the raw food movement in the modern, Western world. More on my adventures with that later on also!

So over the last few years I have had many adventures in Latin countries- Colombia, Costa Rica, Peru, Bolivia, and Belize, to name some. I must admit that the easiest places for me to travel-food wise- are the Asian islands and SE Asia. Thailand, Cambodia, Laos, Malaysia, Indonesia, Burma, etc. – no problem! There is fruit everywhere the eye can see, and I can always do vegetable dishes and coconut soups, etc. Easy peasey!! But Latin countries….not so easy. Sure there is fruit here, and I pounce on it whenever possible! But meal wise, its is harder. For instance, here next to the ocean all the restaurants dominate in serving fish dishes and seafood. As a vegetarian your choices are then relegated to rice and beans, and guacamole. My first night here I was starving and spent $20 trying to order a wilted, sad pile of iceberg lettuce, with some beans and rice (which I do NOT do well with) and some guacamole made with BAD table salt. Eeekkkk!!! How am I to survive??

Let me assure you that I did consider bringing my Vitamix and/or possibly my juicer.  Then I reasoned, surely I can find things to eat for only 8 days?? I made my way around the world for 3 years and made do just fine. 8 days is nuthin’!!! Still… I was not feeling so good about my decision to come sans food prep gear come that night of that fateful, unsatisfying first dinner, let me tell you!


Then something miraculous happened! That next morning I went to talk to the concierge at our front desk, and she told me about a new store that opened in town called “Superfoods” partly because of the close proximity of the Ann Wigmore Institute.  I ran down there right away! I almost dropped over in sheer delight as I walked in!!!!!!!!!!!!!!!!!!!!! Raw nuts, sprouted bread, Kombucha, vegan deserts, nutritional yeast, and a fresh juice bar!!!

Right in this tiny little town in Puerto Rico- when all else were seafood, typical PR fare, pizza and Chinese food!! I was saved. And I knew that I would be very happy, from a food standpoint, on this journey. 🙂




Here I am as a VERY happy camper once I found this food haven. 🙂

Food during the day: covered and check! Well later on that night, around 7:30, we got a bit hungry. Our temple of food, Superfoods, was closed at 5:00! I could not bear to eat a crappy dinner again. So what to do?? Improvise!

I went to the grocery store, and discovered that yes, even in this tiny town I could make do. There was organic spinach, cilantro, avocados, tomatoes, lemon and olive oil. That was all I needed! I also bought a knife and silverware and plates. I spread a towel down right on my hotel floor. Okay I didn’t have a mixing bowl, so I used my hands to mix it all up. 🙂 And the salad came out delicious, amazing, highly satisfying!!



Definitely not afraid to get my hands dirty!


Ta daaaaaa!!!!! Absolutely delish! And better than anything I could have gotten at any of the local restaurants!

So yes friends, there are options wherever (mostly) you might find yourself in the world.  I am not merely surviving, but flourishing here!!

I will write back soon. There are tons of amazing happenings!!! Hope you are well and have a great start to the week.

With love,


Sunset on Sandy Beach in front of our villas. No one else on the beach at all!!

Sunset on Sandy Beach in front of our villas. No one else on the beach at all!!


The Importance of Soaking and Sprouting Nuts and Seeds Part 1: Soaking

August 27, 2009

It is just amazing that Egyptian papyrus grows in Southern California!! I must say that this part of the country has surprising and magical plants all over the place. 🙂

nut_splashSeeds and nuts contain the life force ability in them to become trees and large, strong plants. They have an incredible storehouse for nutrients, that can only flourish to its highest potential as they begin to grow and germinate.

Seeds and nuts remain dormant until they are in a safe environment to begin the sprouting and growing process. When soaked and/or sprouted in water, it begins the germination process, in which the active and readily available amounts of enzymes, vitamins, minerals, proteins and essential fatty acids begins to be activated and multiplies exponentially.

Furthermore, there are inhibitor enzymes on the outside of the nuts which keep them safe from outside contaminants until it is safe to begin to grow, but these inhibitor enzymes also make protein assimilation and digestion harder for us. Soaking and sprouting your nuts and seeds increases their vital minerals and nutrition, while also simultaneously allowing the inhibitor enzymes to shed off the nuts and into the water (that’s why it is important to rinse them off well), making them easier for your body to assimilate and digest out of the body.  This is great for weight loss and maintenance goals (!).

Sprouting seeds is something I’ll discuss in another blog. For this ones, let’s just focus on what to do with almonds and other nuts, as the soaking process is very easy and you could start doing it tomorrow with those nuts you like to snack on! 🙂


Soaking Instructions:

  1. Place the almonds, etc. in a glass bowl and cover with water. Don’t use plastic, to protect against any chemicals getting leached into the soaking water.
  2. The nuts will absorb the water and expand- so put the amount of nuts  in the bowl to allow for them to expand about 2-3 times their volume. Keep in the fridge.
  3. Soaking times (approximated):

Almonds:        12-14 hours

Hazelnuts:         8 hours

Brazil nuts:         3 hours

Cashews:          40 minutes or so, less than 1 hour

Pinenuts:            6 hours

Walnuts:            4  hours

4.    After the appropriate soak time, empty the nuts into a colander and rinse well several times. Very important!!

5.     Sprouted nuts should be stored  in the fridge, and should be eaten or used within about 2 days. So only sprout as much as you will eat or use in that time! So be conscious about the amounts you sprout, and try to plan ahead for recipes.

walnutsPine Nuts

Hope the soaking goes well!! This will make nuts a much lighter and more beneficial part of your diet- and again, much better for weight loss/maintenance.

I’m leaving Friday for a little vacation. 🙂 So I’ll write to you from the road!

Take care and peace,




The Light Eating Plane Traveling Strategy

August 23, 2009



My bracelet is from my company Envision Beauty's charity partner, Project Concern International. They purchase them from women in Zambia that make them and redistribute them, to help support their craft-making for microenterprise. I love it because it makes me feel connected to the African women, and to Africa, which has some of my favorite spots in the world. 🙂

Hey Guys!

So this is like my postcard from LA. I landed late last week and had meetings within just a few hours from when I landed. I also got to fit in some precious hours editing the yoga video (!). I’ve been really swamped so I haven’t looked at it or haven’t been able to edit it in quite a while, so to finally sit down with the editor again was amazing. I forgot how incredible the footage looks!!! Brought me right back to Bora Bora.

These shots are of a priceless break time I had sometime Saturday, during a beach stop along the far side of Santa Monica Beach. The ocean is so powerful and healing! I love it so much, and it just energizes you so much! Saturday night I held a dinner party for some very special people :). It turned out to be extra fun because they wanted to participate and learn, so we all assembled the food together (instead of just me!) and ate outside to eat at a magnificent outdoor table. 


I just wanted to go out and dip my legs in a little bit...

With all the many things that get thrown at us, we certainly don’t want traveling to slow us down- and get us into a health rut and/or throw off our schedules. It is easy to get backed up when you are traveling, and also start a bad food pattern because of the lack of readily available healthy foods and snacks.



But then even close to shore some big waves were breaking!!


And I got completely and unexpectedly soaked- my whole pants and back. 🙂

Given that I had a very early morning flight, and given that I had to be completely on point when I landed for meetings, this is what I did:

(1). I ate an early and light, easily digestible dinner the night before, over 12 hours before my plane took off.

(2). I made sure that I got up early enough before my flight to have my hot water and lemon tea, so I wasn’t rushed and was able to eliminate completely before I got on.

(3). I made my Green drink that morning, carried it in a stainless steel container to the airport, and chugged it right before I had to go through security.

(4). That was the only thing I consumed until the end of the first flight. There is so much the body has to deal with when flying- radiation, lack of fresh air and fresh oxygen, etc.- that it is best to eat as lightly as possible, and foods that are as easy to digest as possible. That way our energy doesn’t have to be sucked up in digestion, given the other assailants that the body has to deal with on the plane.

(5). Since it was all the way to the West Coast and I had a layover (it was a last minute flight!) I did get hungry towards the end of the trip, so I ate an apple and a pear.

(6) I landed feeling light and energetic. I was able to go to a health store when I landed to grab some great light food, do yoga a little bit, meditate, and shower before my meeting, and I felt amazing. I doubt things would have gone as great had I felt heavy on the plane or had a heavy dinner too late the night before – and gone on the plane already starting a cycle of backup. I also don’t want to start any trip by putting myself “behind” from the start, ie by eating snacks on the plane that I don’t feel good about and will make me feel heavy later—- roasted peanuts, pretzels, etc. etc.!!!!

So I hope you will incorporate some of these ideas into your business and personal travel excursions to make the most of your trip and not disrupt your health patterns as much as possible- get on the plane light and stay as light as you can while you are traveling! 


I hope you have an amazing week!!!

Take some deep breaths and take a moment to focus on your goals this week as we start- health and otherwise. 🙂 Don’t lose sight as you get busy!

Much love,




Beauty, Makeup and the Heat

August 20, 2009


Hi Guys,

Hope you are having a great week so far in this wonderfully hot and steamy month of August! I just love hot nights.

With the hot weather and this going on today, I wanted to talk about beauty issues for a minute. Many of you email me and ask me for makeup tips. My passions of skincare and health are actually more connected than you might think- as skin is our largest organ and our largest detoxifying organ.

60-70% of whatever we put onto our skin is absorbed through the dermis, and ends up in our bloodstream and has to be processed by the liver. That is why more medications are delivered through the skin, like the Patch for smokers. This has serious implications for moisturizers and other skin products, as they sit on the skin 24/7!


As women, I understand that we want to look good too, it’s part of life! And I think part of being healthy should be looking your most beautiful. The right products are key to the whole equation. What if you spent all the money to buy organic foods, then put products on your skin (and therefore into your body) with high levels of chemicals?? Not good!! And not beautifying. We don’t want to tax our skin and organs unnecessarily.

I’m not a huge advocate of foundation for every day use because I think your skin should breathe as much as possible. For special events, parties, at night, big work presentations, sure! But every single day??? Hmmmm.

Well I am by no means a makeup expert. So I called on 2 of my absolute favorite makeup expert extraordinaires, one based in NY and one based in LA. Let’s see what they say about makeup and the HEAT!

photoCheryl Nick is one of Hollywood’s top makeup artists. She has been nominated for an Emmy as well as Two Hollywood Makeup Artist Guild awards.

Nick’s personal clients include Sharon Stone, Tea’ Leoni, Gloria Reuben and Vince Vaughn.

She has also served as a Key Makeup artist on over 30 motion pictures including Meet The Fockers, all three Austin Powers films, Charlie’s Angeles, Tombstone, Couples Retreat, Four Christmases, Swordfish, Collateral Damage, Spanglish, The Number 23 and Hannah Montana: The Movie.

Currently she is working full time on CSI Miami.

ROBIN_brownRobin Schoen is a New York based makeup artist veteran of over 20 years. She has collaborated with cosmetic campaigns such as Urban Decay, L’Oreal, Prescriptives, Origins, Avon Global, and Rimmel Underground. Editorially, Robin’s work has appeared in W, Harper’s Bazaar, Elle, Glamour, In Style, Marie Claire, Flaunt, Seventeen, and Surface magazines.

Her celebrity roster includes Kate Winslet, Giselle Bundchen, Jessica Simpson, Kerry Russell, Natasha Henstridge, Jessica Biehl, Elle McPherson and Parker Posey. From Milan to New York, Robin’s work has graced the fashion runways for designers that include Giorgio Armani, Oscar De La Renta, Carolina Herrera, John Galliano, Nicole Miller, Patricia Fields, and Victoria’s Secret.

Her website is Weddings, special events, and in depth makeovers, are just a few services Robin offers there.

How do you avoid your makeup sweating off in the summer?

Cheryl: To create a nice base, one thing that important is to exfoliate with a mild exfoliant; a few times a week-it can be really beneficial. Then start with clean skin, prime with your favorite primer. Proceed with base and use a light powder.

Spritzing with a toner/rose water after application can also “lock” in the makeup. (MAC has a spritzer that works great!)

Robin: During the warm steamy summer months, moisture in the air and heated temperatures can do a number on your makeup. If you remember to be very strategic about what you put on your face and think in terms providing a sort of “preventative base” that will support your look, you will give your makeup staying power and avoid an unnecessary “meltdown”.

What’s the best way to pick your concealer or powder color?

Robin: Lighting is SO vital when it comes to selecting the right color of concealer and powder. With regards to concealer, most women (unless your skin is porcelain or VERY fair) should choose creamier more yellow-based tones that blend seamlessly texture wise as well as color wise. You shouldn’t be able to see anything sitting on top of your skin.

Powder is an easy one for Caucasian women. ALWAYS choose a completely colorless or translucent loose or pressed version. No color is needed because the powders only function is to set makeup and absorb excessive shine.

For women of color, it really depends upon the dominant pigments in your skin. Skin tones can range from yellow, golden, and burnished tan skin to ashy brown and deep mahogany. My advice would be to find out which are your dominant tones and test some shades on your jaw area while looking in flat daylight (truest light).

How do you keep your eye makeup from smudging in the heat- even the waterproof stuff??

Cheryl: One nice and simple thing that can be done to help with eyeshadow lasting and prevent from sweating off is use a eyelid primer before you apply your shadows. (MAC, Lancome are a couple that make nice ones).

Robin: While waterproof makeup might be unaffected by water, it IS NOT unaffected by oil. And the oil is what ultimately creates havoc on your makeup, causing it to smudge and smear. That’s why it’s essential to put oil control products underneath the liners and eyeshadows to create a barrier that will prevent oil from creeping into your makeup.

For eyes, apply a drop of shadow base or primer to lids to grab and hold onto color. A good one to try is Benefit’s F.Y.Eye Nude Primer. Then go with cream shadows with formulas that dry and never crease. My favorite is Urban Decay Cream Eyeshadows! Coat lashes with 2-3 coats of waterproof black mascara for a smear proof finish.

Well I hope you guys enjoyed the tips, and have a great rest of your week!

I’m leaving for LA for more work stuff, so I’ll write from there. 🙂

Love, Kimberly



Looking Past the Numbers: A Different Way to Evaluate the Health of Any Given Food

August 17, 2009


Hello Friends,

So in keeping with our discussion about how there are many different approaches to health, with the distinct possibility that there is more than one that is viable, I thought I would share a small overview about my approach. Again, if this is something new and different that you would like to share with others- please pass this along!

For at least 9 years, I have stopped counting calories, as well as grams of fat, carbs and protein. I know this goes against the prevailing mainstream- and I’m not saying that you can’t lose weight counting! Sure you can, but I want you to know that there are other approaches. And since you’ve heard about the counting approach pretty much everywhere- from health and beauty magazines, on TV, through doctors and other allopathic health professionals, numerous diet books, etc…. I thought I would tell you about my approach. But, by the way, there are many doctors and many other people that follow this approach- you just might not have heard about it as much.

Again, it doesn’t mean one way is right or wrong- but it does mean that there is definitely more than one way! And we must not use the evaluative systems of one method and apply it to another. It’s kind of like asking a shaman of the Hunza tribe, one of the oldest living communities of people, to apply the Scientific Method to evaluate why he eats Goji berries.

I invite you, as always, to use your own investigative and discriminative powers, and discern the approach to health that benefits you individually the most.


MY APPROACH: I always like to take a step back and get a wider view, and see where current popular health ideas fit into context. Let us consider that 100 years ago, none of our ancestors counted calories or grams of carbs. The same is true for pretty much every country. So we have to recognize that the practice of counting is actually quite new. Even back in the 50’s and 60’s, when America as a whole was a much slimmer version of today, people did not count calories. They looked at portion size, and they did not eat anywhere near the amount of processed foods today.

Previously. I used the counting practice for years. I would count the number of  calories and fat grams going into my body, and then calculate how many calories I would burn when I went to the gym. It was pretty crazy- I would write it all down in a little notebook. When I was “bad” and ate something that had a lot of calories at lunch, I would be hungry at dinner but would not allow myself to eat too much, because I would mess up the calorie equation and surely gain weight!!

securedownload-6Needless to say, it was miserable and wasted a lot of my mental and physical energy. To think how many other things I could have been focusing my mind on! About 9 years ago I stopped counting. I started doing something else (which I will discuss in a minute) and  my life totally changed. I slimmed down to my perfect, homeostatic weight for my frame, and have been able to stay there (within about 3 pounds) fairly effortlessly for years. I don’t count calories burned at the gym. In fact I haven’t worked out in a gym in about that long, though I do practice yoga. My energy has gone through the roof, I don’t consume any caffeine at all (except 1-3 times a week or so, raw cacao!), my hair has gotten really thick and my skin cleared up. I feel much calmer, happier and more peaceful.

So instead of counting what do I do? In one simplistic thought, I determine how close to its natural state a food is, what its natural health-giving properties are (including minerals, phytonutrients, antioxidants, etc.), and I evaluate how easily (or not) it breaks down in the body, which by the way is affected by when you eat that food and by other foods you eat it with.

So I ask questions like, Is that food raw? In which case it would have all its own digestive enzymes, and would in turn build up the life force of my body. If not, then it is has been processed in some way away from its original form. Has it been steamed? Grilled? Microwaved? Fried? Treated with preservatives and canned? Pasteurized or treated with pesticides? Some forms of processing are far more harmful than others! 

There are a couple of reasons that I don’t personally count numbers. First off, what if you asked me how many miles I walked in a given day? That is all you cared about- the actual number. What if on two separate days the answer was TWO. However, one of those days was this past Sunday, when I walked up to the farmer’s market in Union Square, then meandered down 5th Avenue, stopped in a couple of places, and at one point plopped down one a bench and ate a whole container of cherries. 🙂 Two miles. The other day was when I hiked two miles through the night of my summit push to get to Uhuru Peak, the top of Mount Kilimanjaro via a difficult route. We started climbing before midnight, and through little oxygen, some ice and snow, and well…a mountain (!) got to the peak by 9 am the next day. 9 hours of strenuous climbing (and pain!), but still two miles. But are the two miles really the same???

So it is with my evaluation of food. Is the same 500 calories from cherries, tomatoes and pineapple the same as the 500 calories you splurged on by eating a bag of Pringles? Is 10 grams of protein from raw nuts treated the same in the body as 10 grams of protein from grilled red meat, which is heated to such high temperatures that it requires copious amounts of energy to break it down and re-assimilate it into our bodies? Is the fat from an avocado the same as eating some French fries- even when you consume the same amount of actual fat grams?


Thankfully, I always have a ton of energy! It was not always that way, and once upon a time I relied on caffeine! Yes! But now I love the way I eat, and the lack of chemical processing in my food is a big reason why my mood is pretty even, I truly believe!

In my personal experience, I have found that the people that count the most are often the people that have the hardest time losing and maintaining their weight. Counting calories is a way some people use to ignore the quality of their food. For instance, some people want to use their 120 calories going out for Tasti D’Lite frozen yogurt, instead of eating a bag of almonds, which has more fat. Have you ever looked at the ingredient list of some of those frozen yogurt places? They are often made with chemicals, preservatives, and definitely pasteurized dairy products. What about carb-free crackers?? Chances are if something came out of a box and has “fortified” or “enriched” with XYZ on the label, it was stripped down and processed a LOT.

When you eat foods as close to their natural state as possible, your body can break it down and pass the waste out much easier. To compromise easy digestion is the beginning of a long battle with weight gain. And cravings. That is one of the problems with low-fat dairy for instance. Though it may not have many grams of fat or calories, it is mucus-forming, and very difficult to digest, and can eventually lead to toxicity in the body (as it does not digest cleanly), which can lead to weight gain. A food sitting on our kitchen counter becomes a totally different entity when we put it in our bodies, which is 98 degrees, with dozens of simultaneous and varied processes going on.

There is so much more to say about this topic- that I need a whole book! 🙂 I’ll stop here, as I hope you have gotten a little “food” for thought. Many other topics to discuss. For instance: The topic of portion size. Quickly, when you are eating water-containing foods with their natural fiber (salads, Green Smoothies, etc.) you don’t have to worry about portion size anywhere near the way you do when you are eating dense foods that are processed and/or don’t contain any water (cheese, hamburger meat, roasted nuts, etc.).

Someone wrote me this question, and I thought it was too spectacular to highlight differing nutritional approaches that I wanted to share it with everyone (thank you to the person leaving it)! And of course this is an individual and does not mean that all RDs in general or any other group of people share this same viewpoint. In fact, I have had the most open-minded and progressive RDs writing me of late! (which is  nice!).  Anyways… the response I left is below:


QUESTION: Here’s a fact: 1 medium avocado has ~306 calories, 4.5 grams saturated fat, 14-30 grams total fat (270 of those 306 calories), and only 3.6 grams protein, 12 grams carbohydrate. Are you sure that this is a great grab and go food in the mornings over the choice of a typical energy bar? Sounds gross to me….but that’s speaking from an “RD”…..

ME: That is a great question to ask that highlights the distinct difference in my nutritional theories from the more popular approaches.I do not evaluate the health of a food based solely on how many calories or grams of carbs it has. I look to the ease of which a food breaks down and digests in a body.

A typical protein bar is loaded with soy protein isolates and at least 10 ingredients which are difficult to pronounce – i.e. chemicals (I am not talking about raw food bars like Lara bars, I am talking about popular protein bars). The avocado on the other hand, while having more calories and fat, is in its natural, raw state. Exactly the way nature grew it and designed it. The body can much more easily break down and digest natural foods in a clean way. On the other hand, soy protein isolates have been linked to depressing thyroid function and being a trypsinogen-blocker. If you want to read some research on that Dr. Mercola has some good online research you can check out. Soy protein isolates are extremely processed and mostly genetically modified, and soy is one of the most highly pesticide-sprayed crops. All the health concerns of putting GMO foods and pesticides in the body are a whole other conversation altogether. I am a huge advocate of eating UNprocessed foods.

I believe it is extremely limited to only look on a nutritional label and look at 1) calories 2) fat grams 3) carb grams 4) protein grams. Raw avocado fat is different than fried animal fat. Protein from raw hemp seeds is different than corrupted, heated animal protein than requires copious amounts of energy in the body to break down its complex amino acid chains and rebuild in the human body in an assimilable form.
If we only look at numbers- we fall into what I call “Weight Watcher’s Head.” Where 5 points is 5 points, whether it is an avocado (again raw fruit!) or a small bag of Doritos (chemical cracker nightmare with food colorings and preservatives). These numbers  in no way reflect how the body can digest, assimilate and use these foods- and on what impact they have on our organs and overall health.

In the GMA segment the premise was “lunch on the go.” So for a quick lunch, I absolutely believe a natural avocado is far healthier than a chemical-filled protein bar. I am not telling people to have 12 of them a day! Plus having the avocado, with all its great fat, beauty-building minerals, and fiber, will keep someone satiated with long-burning fuel throughout their afternoon, and help keep them from reaching for unhealthy other snacks, and running out of fuel- so much so that they reach for more caffeine sources like coffee. It will digest out of the body cleanly without leaving toxic residue in the body and without disrupting the organs’ functions. Not so sure about the soy protein isolate-filled, highly processed protein bars.


I would rather eat something that grows from a tree rather than something that went through many different steps of processing before my body is asked to break it down, any day of the week.

 Again, this is my approach, and it is not everyone’s approach! So respect for all. And evaluate what works best for you! 

 All my very best,





Watermelon Power!

August 14, 2009


Hey Guys!

 Ok! Magazine that came out this past Wednesday gave me a little shout out this week. 🙂 It  inspired me to remind you again how great  the amazing summer fruit  of watermelon is. It is extremely cooling and refreshing, and being comprised of 92% water, is very low in calories. But at the same time, watermelon is high in B vitamins, which are necessary for energy production. Since it digests so quickly, and because  melons in general don’t combine well with other foods, I recommend eating it in the morning, or on its own- on an empty stomach. 

 Watermelon is also a natural cleanser and diuretic. So it will help eliminate excess fluids from the body, and keep bloating and swelling down, as in the heat many of us tend to retain water.

Watermelon also has great anti-aging effects, as it is high in collagen-building vitamin C, Vitamin A, and the antioxidant lycopene, which is a powerful free-radical scavenger. Remember that free radicals can cause health problems…and contribute to the visible forms of skin aging.

 If you can get your hands on it, I recommend getting organic watermelon with seeds intact, the way nature made them. Seedless fruits are hybridized by man to make them sterile and often are also sprayed with chemicals. Sterile fruit has a lower vibration than naturally grown fruit. By eating more fertile foods, you will absorb that energy to be more fertile and magnetic yourself!

Have a beautiful weekend and see you back here soon!


xx Kimberly 



Sources of Nutritional Information: NO ONE holds the Monopoly on Truth

August 12, 2009


Dearest Friend,

I feel that this blog is very important, so though it is longer than most of my blogs I ask that you take the time to read it all the way through, and please forward to anyone who you think would benefit.

Today we live in a world with a food supply that is full of processed foods and chemicals, and millions of people use drugs and medications in their every day life. It is no secret that  the United States is the most overweight and one of the sickest and disease-ridden countries in the world, with scarily increasing numbers of adult onset diabetes, colon cancer, prostate caner, gout and so many other diseases, that to list them all here would be incredibly alarming.

So clearly now is a time that we have to take action, look out for our own health and make our own choices. 100 years ago, things were a lot different. Processes like canned foods, using excessive preservatives, microwave dinners and pesticides like “Round Up” and DDT were not around. People went to the doctor primarily for trauma and accidents, and when they acquired serious illnesses. Taking medications on a daily basis was a tiny fraction of the epic proportions of our time.


I have a lot of respect for the Western medical profession and all that are part of that system. However, there happens to be other sources and standards for information besides that one source. The first time I really contemplated this was during my world journey a few years ago, when I was in India for 3 months. I got really sick when I was in Rishikesh, and I went to go see an Indian doctor. The first thing he gave me was a strong laxative, and told me, “In India we say 98% of sickness starts in the bowel. We work there first.” At first I thought it was a very odd concept, and I thought how different an approach it was from any doctor I probably would have gone to back home. But then I began to reflect on how backed up I was from all the traveling in harsh conditions. I was a virtual cesspool and breeding ground for bacteria and infection, there was so much waste in me.

I have spent several years outside the Western world entirely, which was a great blessing, and has profoundly changed my perspective of health. There are many countries that are far healthier than ours, and use ancient medical and medicinal practices such as Ayurveda, Acupuncture, Chinese medicine, Chinese herbology, Naturopathic medicine and many more. Surely we must recognize that it would be arrogant and narrow-minded to insist that there was only one way: The Western medical science, and totally discredit ancient sciences and other systems of healing, ESPECIALLY when taking into account the poor health of our own country. There are alternatives, and that is why there are alternative medicine and healing options. Yes, there are alternative approaches to health and nutrition!

Western medical practitioners often like to ask questions like, “Where is the evidence?” and “Where are the studies?” and “Hmm, I never read about that in one of my textbooks!” Well, unfortunately the problem with studies is that they can often be skewed to show information that the person paying for the study wants to be shown. A doctor recently showed me a study that “proved” that milk was not mucus-forming. When I read the study carefully, I noticed that the placebo against which the dairy milk was measured was soy milk, also another extremely mucus-forming food! So it is essential to evaluate carefully and not blindly accept data “proven” by every single, standalone study. It is so unbelievably confusing if we live in that world- and we will have new information to confuse us pop up daily. We have to experience what works best for us and individualize our diets. Arguing about studies all day long on paper is totally useless. What really matters are the results in our health- feeling energetic and youthful, and staying healthy and disease-free. Clearly this is widely not being attained in our country.

Of course there are some studies that can not be ignored, and one of them is the China Project. It was spearhead by T. Colin Campbell, Ph.D, of Cornell University, and it is the most comprehensive study on the connection between diet and disease in medical history- lasting several decades and studying populations with a full range of dietary possibilities. I encourage everyone to pick up a copy of this book. In it are not only Campbell’s personal observations- but also 750 outside references, with the vast majority of them primary sources of information, including hundreds of scientific publications from other researchers published in the most reputable scientific journals. In sum, the China Project showed a strong correlation between cancer and other diseases and the amount of animal protein, not just animal fat, and dairy products that are consumed. So those findings would indicate that even low-fat grilled, skinless chicken meat and skim milk are implicated in certain cancers and diseases.

I can only imagine how unsettling it would be if you had a job where you spent years telling people to eat lean animal protein for long-burning energy and skim milk for calcium to hear about this. Especially if they had spent a lot of money and time getting a degree and studying textbooks that told them the exact opposite. And when people feel unsettled, they also feel threatened that they are invalidated and somehow discredited. When people feel like that, it is easy to get closed off to new information, and get really defensive about the validation of the particular belief system they had been trained under.

So let’s talk about something related to my blog, The Green Smoothie. People are often taught that fruits and vegetables are full of antioxidants and fiber….but it is not often that people discuss their high enzyme quantity. Enzymes are chemical protein complexes and bioenergy reservoirs, which are necessary for digestion, metabolism, and many other processes of the body. Enzyme preservation is a key component of my nutritional and anti-aging theory, though no one would ever learn about it in a typical nutrition textbook.


Sure we could get into studies and research if we really wanted to! Dr. Troland from Harvard University was one of the first scientists to put forth a living theory for enzymes, and said, “Life is something which has been built up about the enzymes; it is corollary of enzyme activity.” Dr. Robert G. Denkewalter, who was one of the first to synthesize an enzyme protein, says that enzymes are “embarrassing because they can do at body temperatures and in simple solution what we organic chemists can do only with corrosive agents and at high temperatures and with laborious processes.” Etc. Etc.

But what I focus on in my blog and in my nutrition advice is supplying people with the basic information of what enzymes are…and how to just make the Green Smoothie! People feel so great from drinking it, and having so many high quantities of greens in their diet, that the results speak for themselves. They do not feel heavy and tired, the way they would if they ate an egg white omelet with whole wheat toast and then a banana after that.

My point is that there is not only one way, one perspective, and one valid system of training. To claim that only a doctor, registered dietitian, naturopathic doctor, Ayurvedic doctor, nutritionist, someone tied to a pharmaceutical company or anyone else is the ONLY person that can be a nutrition expert is close-minded and can dangerously suppress someone from furthering their learning and being open to expanding their knowledge base.


I am a Certified Nutrition Specialist and am will shortly complete my degree to become a Clinical Nutritionist. I am also a Magna Cum Laude graduate of Georgetown University. These are great to have on paper. But do I think studying this for 300 hours out of a textbook or that for 1200 hours or whatever automatically makes you an expert? Absolutely not! Every individual involved in nutrition should be constantly learning and seeking information, and base their theories and beliefs on not just what is in one system’s textbooks, but from a wide range of information. I consider the thousands of hours I spent in 3 years studying in over 50 countries around the world, and additional years working at a longevity center in Manhattan, with a natural detoxification center in Sydney, Australia, and working with dozens of other nutrition specialists, medical doctors, Ph.D’s and many others the real basis of my nutritional education.

The information I present in my blog is the result of a long process of investigation, work, and experience to seek answers on how to attain better health.

In this critical time it is so crucial that we are all open to different approaches to health and nutrition, and follow the path that makes the most sense to each one of us and works for each of us individually.

In love and health,


PS: There are many progressive sources of information that are perhaps not commonly known to the general public, but come from individuals with backgrounds as medical doctors, biochemists, physicists, and Ph.Ds. Just because their work is not as mainstream as the existing prevailing viewpoint in no way makes their work any less valid.

Here is a very limited and partial list of some people whose work would be fairly easy for you to get your hands on and explore, should you be interested: Dr. Jeffrey Bland, Dr. Dean Ornish, Dr. Ann Wigmore, Dr. Gabriel Cousens, Dr. Mehmet Oz, Dr. Joel Fuhrman, Antoine Beauchamp, Victor Klavinskas, Dr. Pritikin, and Dr. Nicholas Gonzalez, to name but a few.



Good Morning America Segment: What to Eat When

August 11, 2009

Hey Guys,

So here is my GMA segment from Sunday, in case you missed it. It was hugely popular and everyone was really happy. 🙂 It looks like I will be doing segments regularly! Yay!!

Note on the last tip- where I talk about not eating fruit for dessert after dinner. The segment comment is geared towards the average American dinner meal, which might include some meat, bread or other carb, dairy…or a combo! In that case we definitely would not want to put the fast-moving fruit on top of those slower digesting dinner foods, as it would cause backup in our system and bloating.

However, if you are eating a lighter dinner, say a salad with an avocado, and are hungry a few hours later, in those cases the fruit would be fine.

Hope you are having a great week! And fellow New Yorkers, wow, the heat is HERE!!

Lots of love,



Almond-Goji Berry Nuts on a Log

August 7, 2009


Hey Guys,

First off, I wanted to tell you that my Good Morning America segment this weekend is SUNDAY, not Saturday (oops!!)!  So it will be this Sunday, 8/9 at 8:45 am.

So I wanted to remind you of a a really easy snack you can make, or even make for lunch. It is nuts on a log, but revisited to make it healthier and even better than an older version you may remember from childhood, made with peanut butter and raisins. It’s so great when you are starving and want something fast, or are too lazy to make anything else!!


It can't be easier than this! Cut up your celery, spread your almond butter and decorate your Goji berries on top. And you are good to go!!

We want to avoid peanuts and peanut butter in general!!! I do not advocate consuming peanuts at all. Popular peanut butter brands like Jiff and Skippy are laced with sugar. Peanuts are also said to be one of the most toxic foods in the American diet. They have naturally occurring poisonous molds called aflatoxins present that grow on them, which is probably why so many people have intense allergic reactions to peanuts. These molds can infect our blood and our livers. Ewwwwww!!

Almond butter can be purchased without sugar, and almonds are full of minerals, antioxidants, Vitamin E and protein, without the dangerous MOLD!! Plus they are a great blood sugar stabilizer.


Raisins are decent, but Goji berries are even better!! Goji berries are the super berry from China and Tibet. When I was in that part of the world I ate them like candy every day. They are a good source of B vitamins and antioxidants, which protect against harmful free radicals that damage cells in your body. They’re also rich in polysaccharides, have 18 kinds of amino acids, and are a rich source of potassium and fiber.

We do NOT want to spread almond butter on apples or other fruits. This is not a healthy combination. Fruit should not be eaten with heavier foods that take much longer to break down. The Goji berries (or raisins) are okay in this case as the are dried, and are no longer water-containing fruits.

Well have a great weekend!! And hope that you will be able to catch the GMA segment this Sunday!

All my very best,




The CASTOR PACK DETOX: An Important Home Detoxing Method

August 5, 2009

Hello My Loves,

 Hope you are having a great week so far!

 First I wanted to share some good news with you! This Saturday I will be returning on Good Morning America to do another segment. 🙂 The producers told me that the first one I did was one of their most popular segments ever, with thousands of people coming on their website and leaving comments. So Yay!!! It will be around 8:45 am, so if you are up please do tune in. 🙂 🙂  I promise I won’t be in my jammies sans makeup, like I am here in these photos! 

 Now let’s talk about an easy way to increase the elimination of toxins out of the body. Many of you have been writing me that you have been making changes and improvements to your diet, and most especially the Green Smoothie, which is just awesome!! So along with that, we want to be sure that we are removing as much of the toxicity that has “awakened” as possible, for as you change your diet you will wake up some of the older impaction in your body. This is great….provided we get it out!

So this is what I call the CASTOR PACK DETOX. What the heck is that?? Well it’s easy as can be, and highly beneficial. It involves the use of castor oil, which is a thick vegetable oil derived from the castor bean, which is grown mainly in Brazil, India and China. It has been used for centuries in many cultures.

 With the CASTOR PACK DETOX, we place the castor oil directly all over our bellies and digestive tracts, where the castor oil has the ability to soak through the skin to improve the elimination of toxins and and stimulate circulation. 

There are a couple of ways to do it, but basically this is how I do it, and find it the least messy. Because castor oil is pretty thick!!


Step 1: You rub the castor oil all over the belly area, over to both sides. (Some people like to soak the castor oil in a cotton cloth, which is another option.


Step 2: Now ladies and gentlemen…I present the saran wrap!! Voila! Take the saran wrap and cover your now rather sticky, castor oil-ed  up belly!


Oooff. This is my UGG expression. This is kind of the messy part. But the benefits are worth it!


Step 3: Cover the saran wrap with a towel!


Step 4: This is the best part!!! You cover the whole thing with a heating pad or a hot water bottle, sit back, and CHILLAX!! Now you can kick it and read a book or watch TV. You should keep the heat on for at ideally 45 minutes to one hour. 

The CASTOR PACK DETOX is best practiced right before bed, a few hours after you’ve eaten dinner. It will help loosen the toxicity up and any obstructions in the digestive tract. It can be practiced 1-3 times a week. You can get pure, cold-pressed castor oil at health food stores and markets. 

Have fun!! You will feel like a little kid playing with finger paints when you stick all that oil on you. 🙂