We ran out of reusable tote bags a while ago. We need to order new ones. And we need YOU to decide which one will be the lucky design to be printed.

The following are 4 different designs I’ve come up with for our new bags. Vote on your favorites in the Comments section of this post, in the order of the one you love the most at the top. So if you like #3 the best, 2 and then 4, you’d enter in our Comments “3, 2, 4.”

We’ll randomly choose 10 of the people who voted for the winning design and when the bag gets printed, the winners will all get one. The bag will be printed in a short run, limited edition, so if you don’t get one, you’ll just have to come into the store and snag a bag before they’re gone!

Time to meet our contestants…

Bag #1: Common Earth

#2: Go Green with Dean's

#3: Reduce Reuse Recycle

Green is the New Black

So there they are, tell us what you think and cast your votes! Now the rules and disclaimer:

No purchase necessary to participate. One vote per person, please. Contest voting will close end of day March 7th, 2012. Winner will receive one Dean’s Natural Food Market reusable tote bag, not redeemable for cash. Winners must pick up bag in person by April 30, 2012 or prize goes to someone else. Prize will not be mailed out. Real email address must be used when voting, this is how we will contact winner; invalid emails will be disqualified. Contest will run in-store as well, all entries will be combined and 10 names who voted for winning design will be chosen at random.

I had the opportunity to find out in the following never-before done interview. What are raw foods all about, what made her change her lifestyle to raw? Has she ever “cheated?” Find out all that and more: Abby Cahn-Anton: Interview with a Raw Foodie.

Tell us a little about yourself.

I consider myself very lucky. My mother made sure I ate healthy food and stayed away from so-called “junk food.” Only small amounts of soda, chips, candy and other heavily processed foods passed my lips during my childhood. I ate lots of fresh fruit and vegetables as well as whole grain bread. Nonetheless, the way I ate as a kid was a far cry from what I now consider to be healthy and I had my fair share of other-than-perfect health. Yet the seeds of wisdom were planted. I knew that what I ate was an important part of being healthy.

When I was in my 20s and out on my own for the first time, I became a vegetarian. I noticed pretty quickly that I stopped getting the usual “seasonal” colds and viruses. Now that I’m well into what might be termed “middle age,” I’m able to see that my life has been shaped by a passion for eating consciously. I’m continually upgrading my diet and health practices. Every step of the way I’ve experienced significant improvements in my life. And naturally, other people have been drawn towards me to find out what has worked. After many years of informally helping friends and family I’m now going public, so to speak.

Can you describe what “raw foods” are to someone who has never heard of them before?

I like to think in terms of nature’s design. When a plant is growing, what temperature range is it normally subjected to? On the rare occasions that it gets into the low 100’s here on the East Coast, many plants, especially food crops, become a little challenged. However, in the desert southwest, plants thrive under those conditions. The general rule of thumb is to keep a plant within the temperature range that supports its life. Freshly picked fruits and vegetables are full of life and vibrancy. It would stand to reason that to support our optimal wellness we would choose to eat plants that are in their prime. Nuts and seeds, on the other hand, are designed by nature to be dormant and hold their potential until they have a good location to grow. So they can be stored for longer periods of time before being eaten. However, they have their own particular type of fragility, especially after they have been shelled, so it’s important to store them properly. Another idea to keep in mind is that humans and their domesticated animals are the only animals on the planet that eat cooked foods! When we really start to look at that and question why and how we came to do this, it tends to alter our perception of whether or not cooking is a good idea. Ultimately, in my opinion, the closer we eat to “straight out of the ground or straight off of a tree,” to the point of picking something and eating it right away, the better.

What led you to “go raw?” How long have you been living the raw foods lifestyle?

I suppose you could say it was providence. Actually, Dean was the catalyst. When he opened his first store in Ocean in 1995, I was motivated to upgrade from a longtime vegetarian diet to eating almost exclusively organic and vegan. Within a few months he introduced me to a drummer who at that time had been eating raw for about ten years, which was practically unheard of back then. My band needed a drummer and he was a great fit. So, that’s how I first learned about a raw food diet. It took me a few years to get my head around the idea. By 1999, when raw food maverick David Wolfe came to the former Second Nature in Red Bank on a book tour, I was ready. I went to see his presentation, read his first book and started my transition to an all-raw diet.

Was it an overnight “cold turkey” transformation or did you do it gradually?

I crafted my own plan, which was very successful. I started with two non-consecutive days per week of eating 100% raw. Within a few weeks I bumped it up to three days per week. By the six month mark, I was close to eating all raw. I also drank freshly made green juice nearly every day for the first few years. In mid-2004, after being introduced to the highly respected raw food pioneer and healer, Dr. Gabriel Cousens, MD, I became committed to a 100% raw, organic, vegan, low-glycemic diet.

Was it difficult? Were you tempted?

Probably the most difficult part for me was navigating the social aspects of eating. And, yes, some foods were challenging to give up from an emotional perspective. But the health results were so profound, I found myself to be highly motivated to succeed. Like anything new, it took some time, some research and some experimentation. In fact, I’m still trying new things. My body is constantly changing, so I’ll get into a routine for a while and then I’ll change it up a bit. Great health is not a destination, it’s a path.

How have you have been affected and changed by eating raw?

The most obvious changes are how I look and feel. Many of the health improvements happened within days and weeks. My menstrual periods went from being exceedingly painful to my feeling “normal.” My skin got clear and vibrant. My mental clarity went from morning brain fog and forgetfulness to sharp, clear, insightful thinking and excellent memory. I went from being tired and sluggish and having a hard time waking up to needing less sleep, waking up bright and early with lots of energy and a great attitude and feeling energetic all day. My athletic performance improved – I was running and racing quite a bit at the time and definitely noticed the difference. Since going raw I almost never get any kind of cold or flu symptoms. On the rare occasions that I get a touch of something, it passes very quickly. My biological age markers have reversed (or “youthened” as we like to say in the raw food world.) People who don’t know me well regularly assume that I am ten to twenty years younger than my chronological age. This is just the proverbial tip of the iceberg. The biggest and most profound changes have been emotional and spiritual. The mind expansion and calm, centered grounding that are deepening in my life on a daily basis – these are the best gifts that I continually receive from staying on the path.

A lot of people probably wonder – do you ever cheat and eat something not raw?

That’s a great question. In the beginning, my transition was consciously tempered, as I mentioned earlier. However, five years into it, I made a decision to go 100%. I was ready and I had excellent guidance. To the best of my knowledge, since September 2004, I have remained steadfast. That being said, for most people, 80% raw is an excellent balance point. The key is to eat mostly fresh, raw, organic, vegan foods with a little bit of cooked vegan food on a consistent basis.

You’ve shared some amazing recipes at your classes here at Dean’s – how do you come up with them? Is it tough to keep a variety in your everyday diet?

Most of the time I have a pretty regular routine with my diet. I include a lot of superfoods which are packed with a broad spectrum of important nutrients. After my morning water – usually two quarts – I drink about a pint of a superfood drink made of SunFire Super Foods Chocolate Bliss and Vanilla Agave Nectar blended with water. I make it by the gallon every few days and keep it in the fridge to save time. I’m on a low-glycemic diet and the SunFire brand is the only agave nectar that I trust to be low-glycemic (and I can feel the difference). After my Chocolate Bliss I eat a concoction that I call “Green Melange.” (You can find the recipe on SuperSimpleSuperFoods.com/recipes.) That’s my breakfast. I call it “front-loading my day,” because it’s so packed with nutrients that I’m really satisfied and the rest of the day is easy.

About an hour after breakfast, I start drinking more water, usually another quart before the next meal. For lunch, I eat a simple salad (or I blend my salad, making a raw soup), with an emphasis on dark leafy greens, again adding superfoods to really increase the nutritional content and flavor. I usually sprinkle a superfood blend called Fiesta Molé on top along with some spirulina and blue green algae flakes. I also like to include sea vegetables in my salads. Dulse is one of my favorites. Nori is great, too. Sprouts are a wonderful, vibrant food and a great salad addition. I also eat nuts and seeds, which I “activate” by soaking for several hours and then rinsing. Dinner is usually just a light snack, maybe a small quantity of vegetables and a handful of nuts, a little dulse or some chia pudding. I also like some of the raw crackers that are on the market – when I have time I make my own crackers in the dehydrator.

Just a note about the water I drink, because a lot of people ask me: I like to distill mine and add in a little SunFire salt to remineralize and add structure. I also send loving thoughts to it, because water is a receiver and transmitter of vibration. When it’s freshly distilled it is a blank slate, so I instill it with my thoughts of love and gratitude.

As for the recipes, in the beginning of my raw food adventure, having lots of interesting concoctions that mimicked the cooked foods I had come to know and love was very important to my success. I started by experimenting. I also had one raw food recipe book – one of the few that existed at the time. Most of those recipes were complicated with lots of unusual ingredients, so I picked one or two recipes that I could handle and started from there. And then I figured out how to mimic a lot of cooked foods. Since I was passionate and eager, I found tips and tidbits here and there. Gradually I added a few more recipe books to my library. Mostly, though, the easiest and tastiest foods are the simplest. An apple and a handful of almonds is a great light meal or snack. Nature makes the perfect “fast food.”

What’s your best advice to someone looking to make the change?

First of all, assess where you are now. Get clear on your starting point. Then get clear on your ideal outcome in terms of the results you are choosing to experience: what does vibrant health look and feel like to you? Write it down. Be specific and creative. Go for the gold in your vision of your highest self. Now, here’s the real key: take some time every day, preferably the same time every day – make it a ritual; five minutes is enough. Envision already having and experiencing your outcome. What does it look like…what do you look like? How do you feel? What people and circumstances are in your life? Come up with your own list of questions. Notice which ones spark deeply positive internal answers/vibrational shifts so you feel like you already have your outcome. The idea is to give yourself the gift of this feeling, right here, right now, regardless of outer “factual” evidence. This practice, when done regularly, will easily bring you the information, tools, circumstances, people, etc. for your highest success.

That being said, find yourself a teacher, someone who is already experiencing the results you would like to have. Read. Two of my favorite books are “Conscious Eating,” by Gabriel Cousens, MD and “Superfoods,” by David Wolfe. Those two will take you a long way on the path of vibrant health. Make a point to spend time in the company of others who have lifestyles and values similar to your ideal. Pick one upgrade – whatever your next step is (make it an easy one) and begin to consciously pattern it into your life on a daily basis. And remember to breathe! (And exercise and get outdoors…)

If you’d like to have a supportive group of wonderful people, join us at the Jersey Shore Raw Foods & Wellness Community. We have raw potlucks, classes, speakers and other events that will help you on your journey. You can find us online at Meetup.com/Jersey-Shore-Raw-Foods-Wellness.

Thank you, Abby! Come meet Abby and experience her class for yourself this Sunday, February 26, 12pm in our Shrewsbury location and 3pm in Ocean. It’s free, just call store of your choice to register.

The Spoonk Acupressure Massage Mat is… sort of looks like a yoga mat, except that unlike a yoga mat, it’s covered in little rubber spikes. SIX THOUSAND little rubber spikes. (6,210 to be precise.) And you should do what with this mat?

Six Thousand Spikes of Spoonk

Lay on it. Stand on it. Feel it working. The mat is designed as a cross between Japanese shiatsu massage/acupressure and an Indian bed of nails in the way that the spikes stimulate pressure and reflex points throughout your body, releasing energy, stimulating blood flow, releasing endorphins and promoting relaxation at the same time it energizes. It has been said to help relieve back pain, tired feet, digestion and is now going through clinical trials to test its ability as a sleep aid. It even received a Top Choice in Clinical Trials stamp from Dr. Oz.

I gave it a try here at the store to test it out by standing on it. I took off my shoes and stood on it in socks. The sensation was strange and the spikes sharp at first, then energizing, like a foot massage. I could especially feel it on the balls of my feet and toes and when I rolled my feet on their sides. This feeling and tingling lasted for a long while after I put my shoes back on, I could literally feel the blood flow and energy after having stood on the Spoonk for only a few minutes. I think I’ll be buying one…tonight. My feet are making me. I have a suspicion my back will agree.

Also in that we’re jazzed about – Harmless Harvest 100% Organic Raw Coconut Water. The only bottled organic raw coconut water on the market and the world’s only wild-harvested coconut water as well and, if you’ve ever had coconut water straight out of the nut, this is the closest in taste you’ll ever find.

They source their coconuts from small organic agroforestry farms where the coconuts are hand-picked and the juice extracted and bottled within the day. The water is then pressure-treated (without heat) to kill any pathogens and keep it raw – thus keeping as much of its natural nutrition as possible. They are absolutely delicious and some of them are pink – read why here. Get some for yourself here

Next week, we’ll be holding a little contest – subscribe to make sure you don’t miss it!

That sounds so scientific, doesn’t it? It’s quite the opposite though – uncooked, unprocessed whole foods as nature intended. Wait, even that sounded a bit too scientific. Let’s break that mood:

Raw Vegan Avocado Lime Pie

Raw Vegan Brownie

Raw Vegan "Meatballs" with our own Raw Marinara Sauce

In case you missed it, we posted a super-easy guacamole recipe here but remember, avocados aren’t just for guacamole! Check out some other healthy recipes from health.com:  More than guacamole – 8 Avocado Recipes (Besides Guacamole) – Health.com.

PS: Remember, this Sunday, sales are all day but demos are 12-3pm. We’ve also got Chris Jolly of Live Jolly Foods coming (Saturday in Shrewsbury, 12-1, Sunday in Oceean, 12-1) to teach some of his signature romantic raw Valentine’s Day foods, details here. See you soon!

If you’re subscribed to our newsletters, you already know that we’ve got a crazy sale going on – Organic Avocados on sale for only 99¢ each (!!!) ((and who knows how much lower they’ll be on Super (Bowl) Sunday!))

We are ready to rock some guac!

In the Great Spirit of Holy Guacamole, here’s a really easy and yummy recipe that even a first-timer can make and impress your guests with. It’s both vegan and raw to boot.

Holy Guacamole, Batman!
2 ripe avocados, peeled and pitted
1 medium lime, juiced
1/4 cup finely chopped red onion
2 tbsp chopped cilantro
1 clove garlic, finely chopped
1 tsp kosher salt
1/2 tspblack pepper
1 tbsp finely chopped jalapeño pepper

Place the avocados and lime in a medium bowl and mash with a fork. Stir in the remaining ingredients. Serve immediately with your favorite chips or veggies or cover and chill for up to 3 hours.

Ever pit & peel an avocado? Here’s a neat how-to. Enjoy!

Dean”s Touchdown Menu

PS – Swing by pre-game on Sunday, Feb. 5^th for our next Super (Bowl) Sunday – Big deals and even more tastings!

A Patented Life: Sowing the Seeds of Human Rights is a documentary-style project started by Jessica, one of our favorite Juice Bar employees and her friend Mary. They have embarked on a mission to go Monsanto-free for 6 weeks and to document all of it along the way. But what does “Monsanto-free” mean?

Monsanto, as many of you know, is a globally-powerful agricultural biotech company who “dabbles” in GMOs (Genetically-modified organisms.) Their reach goes so much further than any of us know, their seeds being grown and the product reaching our tables, cotton for our clothing, ingredients in our body care – everything. We wrote a little about GMOs a while back for Non-GMO Day, you can read that here.

Jess and Mary have vowed to go 6 weeks without eating or using anything that came from Monsanto and is GMO. It’s a lot harder than you’d think! Mary told us just how hard it is finding not just food, but simple things like shampoo, which contains glycerine derived from GM soy (“It’s in EVERYTHING!” she says.) She downloaded the Non-GMO Project GMO Shopping Guide App to help her – you should try it too, you’ll be surprised at how many of your favorite products are not “clean.”

So far, Jess and Mary told us they’re making a lot of their food at home and bring it with them because when you’re out and about and hungry, what are you going to do – not like you can just stop anywhere and find an organic, non-GMO quick bite to eat (unless you come to Dean’s, of course! ::shamelessplug::).

Jess and Mary invite you to join them and try going without Monsanto too, click here to read the “rules.” All of us here at Dean’s Natural Food Market fully support A Patented Life and wish them the best of luck – hope you do too!

NO, not like that. More like this:

Spirulina, chlorella, E3 Live*, bee pollen, these mysterious supplements will supercharge your body’s engine just like those car engines up there. How?

Find out all about them at Supercharge with Superfoods with Maryjane Mercovich on Saturday, Jan. 28 (12 in Ocean, 2 in Shrewsbury.) Maryjane describes these superfoods as “highly nutritious and highly concentrated, a lot of bang for your buck. She explains:

“Certain foods have super-concentrated nutrition that when taken, give you a long-lasting, natural burst of energy. Unlike substances like caffeine, which take you up and then let you crash, these superfoods let you down evenly throughout your day – no crashing.”

Maryjane will also be talking a little about something called ORAC foods – Oxygen Radical Absorbance Capacity foods. In a nutshell, there are ORAC values and the higher the value #of the food is, the more antioxidants it has to fight free radicals. MJ will give you the scoop on what foods are high up there on the ORAC chart – you’ll be surprised when you find out!

The seminar is free, we just ask for you to please register so we have a head count. Register by stopping in or calling the store of your choice: Ocean, Sat. 28 at 12 pm, 732-517-1515 OR Shrewsbury, Sat. 28 at 2 pm, 732-842-8686.

*Check out our very own Juice Bar Jim from the Ocean store on E3 Live’s video page. (His is the one with the caption “E3Live BrainOn Supreme – Jim drinks a whole 8oz bottle of it mixed with young coconut water”

Starting today, every Wednesday is HOT PIZZA DAY.

From 11-2 in both stores, we’ll be serving up slices, hot and fresh. The wait time is around 7-10 minutes or you can call ahead: Ocean 732-517-1515, Shrewsbury 732-842-8686. Choose from Vegan Plain, Vegan Deluxe (loaded with veggies)  or Mozzarella & Turkey Sausage (of course, the vegan and meat pizzas are baked in separate places.) We’re working on a gluten-free version, hopefully to come out in the next few weeks, we’ll keep you posted.

We also wanted to tell you about this:

We’re now offering smaller (half-sized) portions of some of your favorite sammies – and now there’ll be room for soup, too. Add a hot soup for 50 cents off for a perfect little combo lunch.

We want your feedback! Comment here and let us know what your favorite things are in our Fresh Foods department, including our new Juice Bar drinks – what you like, don’t like, suggestions – you never know, your suggestion may end up on the menu!

See you soon!

-cristina @ dean’s natural food market