Tuesday, December 22, 2009

Raw Food Diet in a Cold Climate?

Hockey match at McGill University, Montreal, C...Image via Wikipedia

This is a refreshing video by Frederic Patenaude that answers the above question. Yes it is possible to enjoy a Raw Food Diet in colder climates. Frederic was able to thrive on a raw food diet in Canada in the winter. He does admit it is a bit more difficult but is possible. Some other questions answered were...-

Is it possible to maintain the body youthful and fully functioning throughout the entire lifetime via a low fat raw food diet?

How do you feel about raw corn?

What do you think of Microbiotics?

It is a short video and brings up some good thoughts about the Raw Food Lifestyle.

Sunday, December 6, 2009

Raw Comfort Food ?

Children in a Primary Education School in ParisImage via Wikipedia

Do you have any raw comfort foods? Be honest. If you didn't grow up in a Raw Food family the chances of a raw comfort food imprinted upon your early food choices is remote. Fried Chicken, Pecan Pie, Eggs, bacon, Toast etc etc. You probably have a list of your own... Emotional foods are powerful imprints that may effect our attempts to change a diet.

One of the reasons many adults may have such a difficult time with a Raw Food Diet is "Food Imprinting" We learn our food choices and favorites early in life usually between birth and six years. Our first tastes, textures, smells and appearance of food were important but also important is the attitude and emotions of our parents regarding certain types of food. Emotion plays a large part in our food imprints and plays a large part in creating a 'comfort food"

Here is a video that makes sense regarding how we "learn" food. More importantly how parents can introduce future " Healthy Comfort Food" to their children.

Video 1 explains how food is imprinted early in life and dispels some myths about how children feel about "Healthy" foods.

In video 2 a surprising visit to a day care center where kids are learning to love raw foods.

These videos are by the Boutenko family and access to their films, ideas, books, articles, and products is available by clicking on the "RAW FAMILY SIGNATURE DISHES" banners before and after the film.

Raw Family Signature Dishes

Vibrant Living with Delcious Green Smoothies

Raw Family Signature Dishes

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Wednesday, November 25, 2009

Raw Food Diet No Bake Fruit Cookies Recipe

Kokusnuss, in Hälften gebrochen; Coconut, brok...Image via Wikipedia

Another Raw Food Diet recipe from The Natural Foods No- Cook Book by John H. Tobe.
Book is out of print and contains a complete diary of over 1000 uncooked meals. It is availible from used book sellers from a few bucks to hundreds depending on condition

Raw Food No Bake Cookie recipe.

1 Coconut
1 Cup Raisins
1 Cup Figs
1 Cup Currants
1 Cup dried apples
1 Cup dates

1/2 lb Almonds
1/2 Cup honey
1/2 lb. whole wheat flour

Shred the coconut. Grind together the raisins, figs currants, apples, dates and almonds.

Add honey and flour and mix thoroughly with the shredded coconut.

Roll in wax paper and place in refrigerator for several hours.

Slice and serve.

Raw Family Signature Dishes

Tuesday, November 17, 2009

The Raw Food Kids

This raw food music video is kinda fun.
It was done by Sergie Buotenko, who reversed his diabetes by going on a raw food

Many years ago a young friend of RawFoodWisdom died from complications of childhood diabetes. If only the knowledge of the healing power of a Raw Food Diet had been as widely known then as it is today.

Perhaps you know of a kid with childhood diabetes...or an adult who does not know there is a viable diet based alternative to treat diabetes that can radically change the way the disease affects them.

Maybe this fun message might just be the start...of a healing journey for them. Pass it on.

Friday, October 2, 2009

Raw Food Diet "Police" Will Understand If You Use a Little Heat at First

Federal Correctional Institution, MilanImage via Wikipedia

Many people worry about moving to a Raw Food Diet because they think it means they may never eat hot food again.

It does not have to be that way. Give yourself a break...the "Cooking Police" will not come and take you away if you cheat just a little bit. Remember you are in charge. There are many experts with common sense in the Raw Food "movement" who can guide you with easy transitions from cooked foods to a your new healthy diet. New recipes are so delicious you will soon be past the heat factor for cooking food.

For many of us "hot Food" is comfort food and it may take time to adjust.

On a cold winter day wheat grass juice and a raw carrot stick with dip might ruin your new healthy adventure if you are not quite ready for raw. If you are new and considering a move to a raw diet start slowly.The difference between enjoying a new diet experience may be just a few degrees of cooking temperature So take it easy on yourself. You get to choose and no one is watching.

When raw foods are exposed to temperatures above 118 degrees, Enzymes the building blocks of nutrition start to rapidly break down. If you are new...so what?

You made it this far without going raw. Quite a few years a go the raw temp limit was 140 degrees. Now, new measurements of food quality after cooking have become more accurate. Many experts even recommend no food heated over 114 degrees. Vegetables in the raw state contain vitamins and enzymes crucial to overall health. Enzymes also help us digest our food, but once exposed to heat enzymes begin to break down and we lose nutritional and digestive benefits of the food.

So what can you do? Heat gently, steam lightly, blanch even broil on the grill. Just become more aware of the temperature.

Get a food thermometer and use it to heat your raw food closer to the 118-114 degree limit. Find your enjoyment level and gradually begin to change your needs for hot, over cooked food. Explore the Raw Food Blogs and recipe sites. You will be surprised at how liberal many of the Raw Food experts are. Most have been in your position and want you to succeed.

You are not alone...visit Raw Food Forums, Blogs and related sites and you will soon learn many tips and ideas to help you in your quest for a healthy life...with your new raw diet.

James Wiley, EzineArticles.com Basic Author

Wednesday, September 30, 2009

Raw Food Lemon Detox Fast

Illustration of Citrus limonImage via Wikipedia

Yes, It's the Master Cleanse over sixty years old and it is back stronger than ever. Should you consider a Master Cleanse Fast before starting a Raw Food diet? Perhaps you have been Raw for a while. The benefits of this fast using lemon juice, filtered water, Cayenne pepper, and Maple Syrup have decades of testimonies. Here is a modern method that is based on a ten day fast with some very unique helpful ways of making your detox a success...a CLICK HERE link is provided at the end of the article for more information.

There's a lot of buzz surrounding the Master Cleanse. Lately it seems like every Hollywood actress or actor who needs to get in shape is turning to this decades old health system that involves drinking a mixture of lemon juice, maple syrup, and cayenne pepper.

With all the diets out there to choose from why would anyone bother with the Master Cleanse?

There's two main reasons people like the Master Cleanse. The first (and most obvious) is that it works. The results people are getting with the Master Cleanse border on miraculous, and they are backed by thousands of devoted users who are living testimonials to the effectiveness of the Master Cleanse.

The second reason people choose the Master Cleanse over other diets and wellness programs is that it's fast. The typical person only spends 10 days on the Master Cleanse, compared to other diets that can last months or even years you can see why they choose the Master Cleanse.

Another interesting thing about the Master Cleanse lasting just 10 days is that you only need a short term burst of will power to get through it. Having to sacrifice for months is what makes other diets so hard to stay on, but most people can will their way through 10 days.

What can you expect from 10 days on the Master Cleanse?

Even though most people are going on the Master Cleanse to lose weight quickly, there's many other health benefits to be gained by doing the Master Cleanse. Flushing out your system is what the Master Cleanse is really designed to do. Even back 60 years ago when the Master Cleanse was first invented people had health problems as a result of waste building up inside of them. Today with processed foods, pollution, and all around poor diets our bodies desperately need to be flushed out every once in a while.

When you flush out your body with the Master Cleanse the waste you eliminate will be abnormal. The smell, color, and texture of the waste that comes out of your body shocks some people, so you should be prepared.

If you want to try the Master Cleanse there's more you need to know then just drinking the lemonade mixture for 10 days. In fact most people who try the Master Cleanse without knowing all the steps fail. If you think the Master Cleanse is something you would like to try CLICK HERE for a guide you should read before starting the Master Cleanse because it covers the common problems people face, and how to avoid them.

Saturday, September 26, 2009

Go For "The Raw Burn!" By Karen Knowler

FlameImage by Samuelraj-back on flickr via Flickr

It is not uncommon for me to hear people say, "I do feel better on raw food, but I don't feel quite as amazing as I expected to feel. Where is all this energy I'm supposed to have?"

There can, of course, be a multitude of reasons for not feeling as good as you could, and way more than we can go into in one article, but today I'm going to discuss one of the most common: Over-eating.

Whether we eat cooked foods or raw - or a mixture of both, eating more food than we need quite simply overtaxes the body. Digestion takes more energy than any other activity we do - in fact sometimes it can even exhaust us completely (think Christmas Dinner, and your half-comatose relatives asleep in the chair!). It's incredible that food can make or break our energy in this way, but it really does, and sometimes this can be subtly undermining (which all adds up) and other times blatantly obvious.

When we eat raw foods, generally speaking, our digestive demands lessen. Our foods are more simple, we are eating enzymes rather than needing to find them from our existing stores, and, unless our diet is fat-dense (i.e. eating lots of nuts and seeds) then typically our load is much lighter and much faster to transit through than the average diet.

It is estimated that one in three people in the doctor's waiting room is there for a colon-related issue. A shocking statistic don't you think? But hardly surprising when we consider what passes for "food" today and what extremes some people will go to in terms of diversity, quantity and frequency. Of course, most people in this bracket don't necessarily eat in a way we could consider to be healthy, but there's so much more to it than just what we eat...

So how is it that some people on raw foods don't get the amazing energy that myself or others rave about? Especially if you are eating low-fat?

As far as I can see, a lot of it comes down to making sure that when you eat you are genuinely hungry.

My own research over hundreds of clients shows that at least 95% of people I survey either do not know what true hunger feels like and/or do not wait until they are hungry to eat.

What this means is this:

If you are eating when you're not hungry then you are essentially putting in more food than your body needs. When this is the case, your body will use its precious energy to digest (or "burn" as I like to call it) your food rather than have the energy available to use for something more productive (like feeling good!).

One of my greatest lessons on my own food journey has been to wait until I am truly hungry before I eat. This doesn't, by the way, mean that I wait until I feel "starving", just that I know that even if a plain bowl of lettuce leaves was placed in front of me, then I would eat them and genuinely enjoy them because I am that ready to consume.

Why this example?

Because of all the things that we can eat on this planet, green leaves are the least addictive foods of all, and the among the most nutritious for us... and if we feel drawn to eating them un-dressed and unaccompanied then that's a great sign that we really are hungry - because as you know our taste buds and bodies can appear so fickle and easily persuaded!

It took me many years to get to the point where I only when hungry, but I have to say it really is one of the most enjoyable aspects of the way I eat/ live my life. There is nothing more gratifying than going to eat a meal that you are really and truly ready for. I'm sure I love my food ten times more because of this. It tastes and feels so much better! In fact, I really do find that now if someone places food in front of me or offers me something - even if it's just a single piece of fruit - if I'm not hungry I get very strong signals from my body not to eat it and I find myself actually physically repulsed by it. Now that's incredible!

Considering my extensive junk food background, I really do believe that if I can reach this place then anyone can, although I appreciate we all have different issues to overcome in order to get to here.

I call this place of genuine hunger the place of "The Clean Burn". That's because I know that when I'm in this place I feel as if whatever I eat is really enjoyed from the moment I start preparing it to the moment it starts its journey down my throat and into my stomach. From this moment on I feel as if the food is being digested and utilized immediately. No hanging around waiting for breakfast to pass through or "falling" on top of last night's supper and - wait for it - fermenting and rotting. Eugh! It feels as if it is being welcomed with open arms and that my entire body is ready for it and loving it. Now that's worth waiting for!

It's rather ironic that throughout our entire childhood and typically, adulthood, we are never taught how to eat properly. Whether we use a knife and fork from an early age seems to be of more importance than whether we are actually ready to eat! It's no wonder we have the weight issues that we do - a lean body is often a clean body, and a clean body is one that really knows and experiences the feeling of The Clean Burn on a regular basis.

As I sit here writing this article it is 12:33pm. Today so far all I have consumed is one pint of watermelon juice, which I had as soon as I felt some hunger around about 10:00am. I am just starting to get that Clean Burn feeling now, but I know I'm not quite there yet, so I will wait a little longer before I go downstairs to eat. There is an art in detecting what stage you're at, and after years of practice and awareness I know now that although what I'm feeling right now would be considered "really hungry" by some people, to me it is a sign that, if I were away from home, I should start looking for food in order to secure it, but if I already have it to not yet eat it as the Clean Burn is not yet fully upon me!

Are these the words of a closet anorexic? No, I can assure you they're not! I am most definitely not into deprivation at any price, and least of all when it comes to food! No, what I describe here is a way of feeling and being around food that feels quite the opposite to deprivation - if I were to eat now before I got fully hungry and could fully appreciate every ounce of my meal - now THAT would feel like deprivation.

On that note I'm going to ask that you really pay attention to your hunger signals over the next few days and see how far you can go with this. This means ignoring the clock, getting all the "shoulds" out of your head about what, when and how you "should" be eating, and really paying attention to the different degrees of hunger as they unfurl. And yes, of course, waiting until you are FULLY hungry before you begin.

Yes, I know this may sound or feel like advanced stuff and even a little scary for some people, but if you can start to put even a little of this into practice in your daily life then I'd be very surprised if you didn't start to lose any excess weight you have, gain a lot more energy overall and generally start falling in love with your food - and your body - even more than you ever thought possible.

Oh yes, and did I mention that your food bills may very well go down?!

Enjoy the pursuit of The Clean Burn, a few more minutes wait for your food is a VERY small price to pay for such huge and multifaceted rewards, believe me!

About the author: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at http://www.TheRawFoodCoach.com

Article Source: http://EzineArticles.com/?expert=Karen_Knowler

Thursday, September 24, 2009

Raw Food Diet Can Heal Diabetes

The Raw Food Diet can produce spectacular results for people who have Diabetes. If you or someone you know is a diabetic there is a video that can change lives and it is being offered at half price until midnight Friday Sept 24. The people in the video had miraculous results by following a strict Raw Food Diet for thirty days. While many may not choose to become 100% raw the results indicate that a diet change can affect Diabetes in a positive way. It is worth viewing

A preview is available on this blog under "Videos"

The producers of the film Simply Raw: Reversing Diabetes in
30 Days are doing something really special for the next few
days.In celebration of the wonderful Raw Food Movement and
all of the support that they've received from the community
they are offering their film and the companion 2 disc Raw for
Life DVD set for HALF OFF the regular price!

They've never offered anything like this before but they're
doing it now for several reason. Alex Ortner, the executive
producer of the film, outlined the reasons why they're doing
this for me. Here are his words:

"1 - We know that many people are on a tight budget right
now but we feel that money should never prevent anyone from
getting life saving information. This special makes it
affordable for anyone to pick up a copy of Simply Raw and
Raw for Life.

2 - We know how generous so many people have been in the
past in buying copies for others. For those of you who have
friends, family members or other people in your life that
you think could benefit from seeing this film now is the
perfect time to get them a copy.

3 - We wanted to hold a special "Gratitude Sale" as a way
to personally share our appreciation for you and say
THANK YOU to everyone who has purchased the film or has
accessed our educational materials, and helped us share
the magic of raw and living foods on a global scale."

Alex set up a special page just for you where you can
get your copy of the Simply Raw DVD or the companion Raw
for Life DVD, or both, for half off:

==> http://rawfor30days.com/cmd.php?af=958453

Whether you've already purchased a Simply Raw DVD or the
Raw for Life DVD's, and are looking for a great way to
share copies with others -- or whether you haven't ordered
your copy yet -- this is your chance to get one (or more)
Combo Packs, at a 50% discount.

So, here's where you can access your copy (or copies) and
save 50%:

==> http://rawfor30days.com/cmd.php?af=958453

Access the Simply Raw: Reversing Diabetes in 30 Days DVD and
Raw for Life 2 Disc DVD set for 50% And Get Five Fr@e Bonuses!

When you pick up a copy of Simply Raw or Raw for Life today
you'll also get these five bonuses from them:

* Bonus 1: Download of CD #1 and #2 from David Wolfe's
"21 Days to Health Program" ($39 Value)

* Bonus 2: "Kitchen Gadgets" 40 Minute Instructional Video
by Raw Food Chef Cherie Soria of The Living Light Institute
($14.99 Value)

* Bonus 3: Jennifer Cornbleet's Favorite 5 Recipes from
her Book "Raw Food Made Easy"($4.99 Value)

* Bonus 4: A One Month Raw Menu Planner by Tera Warner of
"The Raw Divas" ($14.99 Value)

* Bonus 5: Audio Interview with Ani Phyo on How to Stay
Raw While Traveling ($4.99 Value)

That's a lot of great extra health insight and education...
and you get it all FR@E when you purchase the Simply Raw or
Raw for Life for 50% off.

Go here right now and claim your copies today:

==> http://rawfor30days.com/cmd.php?af=958453

Monday, September 7, 2009

Your Raw Kitchen Checklist

:sv:Diskställ in a kitchen, with a lot of diff...Image via Wikipedia

Your Raw Kitchen Checklist
By Karen Knowler

Setting up a raw food kitchen is exciting and uplifting, especially when you are new to raw foods or taking your diet to a new level.

The following check points will help ensure that your raw food kitchen is as easy and functional to use as possible, making your chances of staying with the lifestyle much more likely and much more simple.

1) Keep your key pieces of equipment in a prominent and clear position, next to a plug point, plugged in and ready to go for whenever the need strikes!

2) Next to each piece of equipment keep the relevant foodstuffs and/or ingredients that you are going to be using with that appliance. For instance, I keep all my smoothie ingredients and a big bunch of bananas next to my blender, my fruit bowl next to my juicer and a chopping board next to my food processor (which is next to my juicer so serves them both).

3) Keep as much of the counter space completely clear as possible. This not only looks and feels better, but it means there is never an excuse not to make something because of lack of space or having to clear up first!

4) Group your foods into different places. For instance, I keep all my dried herbs, spices, sea veg and misc. other in one cupboard, my superfoods, flavourings and sweeteners on a shelf next to my blender, my salts, oils and sundried tomatoes in another corner where I may go to season dressings, dips or salads, and all of my nuts, seeds and dried fruits are kept in my "Lazy Susan" (the rotating half- moons that sit behind cupboard doors and are usually used to keep saucepans on!). Any cooked food items that I keep for my son or visitors I keep out the back in my utility room, so that they're there for emergencies but are never the first things I see or easy to get to. All the rest of my food is kept in the fridge, with a few frozen fruits and/or raw ice-creams kept in the freezer.

5) Keep a good clean supply of water in a prominent location so it's always close to hand. There are many ways to obtain good quality water, but this is probably something for later on. For the short term I advise NOT to drink tap water and at the very least invest in a basic jug water filter or investigate other more effective pure water systems.

6) Keep your sharp knives in a drawer, a knife holder or on a magnetic wall hanging as close to your chopping board as possible. This way you are always ready to chop and go!

7) Keep a notepad and pen, chalk board or pinboard with blank paper and pen attached close to hand so that when you start experimenting you can make notes or write down your new recipes as you go. Also great for making sure you know what to buy or order in when you run out of a certain ingredient, of course.

8) Keep your bowls, jugs and Tupperware containers all in one cupboard so that you know exactly where to find them when you need some containers.

9) Keep one drawer purely for housing miscellaneous tools such as salad servers, a hand held citrus juicer, your zester and grater, you measuring cups and your spatulas and any other utensils that you use as part of your fresh food prep.

10) Find a safe and a clean place to house your favourite recipe book/s and any other useful literature, but avoid the temptation to create clutter. Best to choose one or two frequently used books and keep the remainder filed safely elsewhere.

When you have made the necessary changes to you kitchen taking all of the above into account, run it past the all-important final check...

Final Check Questions

* Is my kitchen functional?
* Does it look spacious?
* Are things easy to get to?
* Are my most important accessories and appliances in clear view and/ or super-easy to reach for?
* Is my food well organised?
* Are my cupboards clear, clean and well organised inside?
* Are my "less healthy" foods and kitchen appliances harder (if not impossible!) to get to?
* Does my kitchen inspire me to take care of myself?
* Does it look beautiful?
* Have I made the most of this space?
* All things considered, have I set my kitchen up for success and does it inspire me to get creative?

This is just a tiny fraction of what you can do with your kitchen for making it the best it can possibly be.

Raw Food Classes Home Study With Karen Knowler Click Here Now!

About the author: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at http://www.TheRawFoodCoach.com

Article Source: http://EzineArticles.com/?expert=Karen_Knowler

Saturday, September 5, 2009

How to Make Fresh Nut Milks in Your Blender

Raw AlmondsImage via Wikipedia

How to Make Fresh Nut Milks in Your Blender
By Karen Knowler

Nut milks
. Oh, how I adore thee.

Nut milks are what I consider to be a raw food classic. They're quick, easy - fun, even. And they taste jolly good too. In fact, if you know what you're doing they taste superb, and anyone - young or old - would love them given half a chance.

What follows is the why, what and how of nut milks together with a few hints and tips for making good ones greater. So even if you already consider yourself to be a Nut Milk Maestro, the following article may just help elevate your status to Nut Milk King or Queen!

Shall we get started?

Why nut milks?

Nut milks are packed with nutrition owing to the fact that they contain a fairly significant amount of nuts (1 measuring cup typically). However, with that does come the fat of course, but much less than usual as all of the fibre is removed if you choose to strain, and therefore a significant amount of the fat is left behind too as it remains in the fibre. This way you get all of the taste, none of the bulk and most of the nutrition (all nuts are typically high in zinc, magnesium, iron, protein, some B vitamins and manganese though it does differ from nut to nut). Blended and strained nuts are much easier to digest than when eaten dry and whole and therefore are much easier on the system.

And although they are fibre-free, because they are so nutrition-dense they make for a very filling drink or snack, or even meal depending on your appetite - but without giving you the full feeling of a meal. In the past I would quite often have a nut milk for supper if I wasn't hungry earlier on in the evening but wanted something an hour or so before bed. And sometimes only a nut milk would do!

Get Started with Raw Food

What are nut milks and what can be done with them?

o Nut milks are a delicious and fresh alternative to dairy milks and are not to be confused with any other kind of milk you may have come across. This includes non-dairy milks such as soya and commercially produced almond milk, all of which are heat-treated.

o Nut milks are so-called because of their white dairy-like appearance and their similarity in taste to cow's milk, especially cashew milk which is the most similar and in raw food recipes is most commonly used as a dairy replacement.

o Fresh raw and unflavoured nut milks consist solely of raw nuts and water - nothing else.

o Nut milks taste fresh and creamy and leave you feeling refreshed and satiated, whereas dairy milks tend to leave a mucousy after-taste and you feeling a bit "gunky."

o Nut milks are delicious drunk either as is, or with sweeteners or flavourings added to them.

o Nut milks are great replacements for people with dairy intolerances.

o Nut milks are more commonly known about than seed milks, but all of the nut milk information given below (apart from that relating to ice-cream) can be applied to seed milks - i.e. milks made from using seeds such as sesame, sunflower, pumpkin or hemp, as opposed to nuts.

How to make a nut milk

To make a nut milk you will need a blender (or Vita-Mix) and something to strain the milk with. A "nut milk bag" is ideal for this but you can use a fine mesh sieve to good effect - but it must be fine mesh as anything bigger will not work and you will get lumps or fibre in your milk.

Step 1: Go nuts!
To get started you'll need some good quality nuts to work with. The best ones to start with are usually almonds as these are easy to find, easy to use and most people seem to love them. Whatever nuts you choose these will ideally be organic and with no broken bits or chips and will be raw - not salted or roasted! Other good ones to start with are cashews or hazelnuts.

Step 2: Get blending
To make enough nut milk for 1 large serving place 1 measuring cup of your chosen nut into your blender with 3 cups of pure water. Blend until all the nuts have been broken down and no bits care remaining. You should be left with a "milk" that has no bits rattling around inside it, although if you've used almonds there will be bits of brown skin showing up in the mixture - this is fine, we'll get rid of these next.

Step 3: Take the strain
Next, prepare to strain your milk by getting a jug or bowl to collect it in and your strainer in hand. Pour your milk through the strainer and into your jug or bowl. My own personal preference is to use a nut milk bag and a tall jug as the bag sits nicely around the top of the jug making it much easier to pour the milk into.

Step 4: Milk it to the max
You'll want to get as much milk from your mixture as possible, so you'll need to make sure you have strained it well. If you've used a nut milk bag to strain, continue squeezing the bag until no more milk can come out. If you're using a sieve use a spoon to swirl and press the nut milk and pull around until all the liquid has come through.

Step 5: Drink now - or flavour?
Your milk will now be "fizzing" with life and completely clear of any bits of pulp or fibre as you've strained it. At this point you can drink your milk simply by pouring it into a glass and serving, or you can choose to sweeten it or flavour it according to your own preferences. (Be sure to rinse the blender jug well first). I personally like to sweeten my nut milk a little, which I usually do with a Medjool date or two, or a tablespoon of agave nectar - I think this one simple addition takes the milk from a "7" to a "10" and most people who try them both and then compare agree (unless they have a low sweetness threshold!). If you'd like to flavour yours, read on for a range of ideas of what you can do with your lovely fresh nut milk, but bear in mind these ideas are just for starters!

Top nut milk facts & tips

* Nut milks will keep for several hours in the fridge with negligible loss of taste and nutrition. This only applies to pure nut milks - not those which have had anything added to them which will tend to ferment quite quickly and should be drunk ideally within the hour.

* To make a raw ice-cream with a nut milk base start your experiments with cashews or almonds. Cashew is the nut most like cow's milk in taste, but some people aren't so fond of cashews. But almonds are always a winner!

* To make a nut milk even more quickly AND avoid all the straining (of all kinds!), use 1 Tablespoon of nut butter instead of the 1 cup of nuts. Simply blend the butter with the water and hey presto! Instant milk.

* You can add fruit to nut milks, but bear in mind that it's not a great combination as far as food combining goes (when eaten together fruit and nuts tend to ferment in the stomach). However, because the nuts are not whole but in a milk form and therefore fibre-free this is much less likely to happen, or at least will be much less intense. Almond and strawberry is a great-tasting combination!

* Some great ingredients to try adding to your nut milks (in moderation!): Maca, mesquite meal, coconut butter, cacao beans or powder, vanilla pod or essence, cinnamon, dates, agave nectar, carob.

Feel Good Food: A Guide to Intuitive Eating

Nut milks for maestros

* If you make nut milks regularly but would rather not faff about with a sieve or bag and you're a gadget fan, you might consider investing in a nut milk maker. These machines are really rather groovy-looking and retail at around £59.99.

* If you're ready to get more out of your nut milks then consider making shakes, ice-creams, soups and dressings from them. The only difference between them all is the flavourings you choose to add and the temperature at which you serve them. But all equally lovely!

* If you've always stuck to almonds or the same nut for your nut milks, try something different. Some are bound to taste better than others, but you could always mix two or more to create something very special!

Raw Food Classes Home Study With Karen Knowler

About the author: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at http://www.TheRawFoodCoach.com

Article Source: http://EzineArticles.com/?expert=Karen_Knowler

Monday, August 31, 2009

3 Common Raw Food Myths Busted! by Karen Knowler

Brassica oleracea viridis Cabbage at a market ...Image via Wikipedia

When I first got into raw food back in 1993 there weren't a lot of myths floating around as there weren't many raw foodists or raw food philosophies floating around either!

Since then my, how things have changed! There's more books, resources, foods, theories, promoters, restaurants - you name it, there's more of it! And yes, ultimately this is a great thing... the only thing that frustrates me just a little are the myths that are created out of thin air and then get passed around like Chinese whispers and are taken as gospel! So because I'm keen for people NOT to sign up to a "truth" that's not true, here's my contribution to blowing these myths out of the water.

Myth #1: Talking about "THE" Raw Food Diet

The first and most misleading myth is that there is such thing as "a raw food diet" - there's really not. If I were to say to you that I eat "a cooked food diet" would that tell you very much? Of course not! I could eat burger and fries twice a day (like I used to), or I could eat beans and rice with steamed veggies (which I later switched to) - obviously very different foods that will affect my health, energy and body very differently - but they're all "cooked".

And so for me to say "I eat a raw food diet" is equally unhelpful. I could major on greens, salads and sprouted foods (which is, loosely speaking, the ideal in my opinion), or I could eat predominantly complicated raw gourmet dishes mostly made in the dehydrator followed by raw chocolate cake every night. Again, very different foods which will definitely result in differing levels of health and vitality - but all raw foods nonetheless.

So, when someone says to you "I know someone who tried the raw food diet but it didn't work for them", try asking them what exactly that person was doing or eating. I've found that usually after a little probing it becomes clear that really most people don't know what they are doing (some of the stories I have heard have been pretty scary!), many have not been eating a wide enough variety of foods (or of good enough quality), but moreover most if not all have failed to figure out and follow the 7 Steps that I teach in my Raw Food for Beginners book and classes - which is why I wrote the book! There is a method to all of this and it pays to learn it - that way success lays, and when you've made it happen for yourself you'll know that there really is no such thing as a raw food diet, but there is such thing as YOUR raw food diet!

Myth #2: "If You Eat Only Raw Food You'll Never Get Ill"

The second myth that needs busting is that if you eat all raw food you will never get ill. This is simply not true, although generally speaking eating lots of first-class raw foods certainly keeps people healthier and more able to shake off things than the average diet. But while diet is undoubtedly a very important part of the health puzzle, Step 1 of The 7 Steps to Going and Staying Raw is to learn, understand and acknowledge (as discussed in last week's issue) that "Going Raw is a Whole Person Journey."

Eating right (which to my mind is at least 80% raw vegan) is a brilliant tool for creating amazing health, but if you are overworking or are constantly stressed out, if your emotional needs aren't being met, or if you don't get enough fresh air, water, rest, sleep, sunshine or exercise then your body simply isn't going to thrive as well as it could because other vital nutrients are missing (of the non- food variety). In fact, stress is more acidic to the body than some of the worst junk food; it can literally poison the system, regardless of how well you might be eating. So, yes, when you go raw you need to be watching more than just what you eat - you need to be taking good care of yourself right across the board and feeding yourself optimally on all levels - but that's a good thing, right?!

Myth #3: "You Have to Go 100% Raw to Be Your Best"

The third and final myth that I really want to bust is that going raw has to be all or nothing. No, not at all. Over the years I have been at all places on the dietary spectrum, from eating all junk and lots of meat to all raw vegan - and everywhere in between. Nowadays I eat pretty much 100% raw vegan all the time (there are a few occasional exceptions, but these are a very rare event), but that's simply because I feel and look my best when I do - but I don't treat eating raw as a religion. When eating raw becomes a "must do" rather than a "want to", that's when it starts to become unhealthy. So being clear on your values and having your Big Why at the core of your eating habits ensures that you keep your emotional energy high which will greatly assist you in eating more raw and feeling happy about it - but what level you choose to go to is entirely personal to you and can and most likely will change ongoingly as you and your diet evolve. The key criteria for all of this has to be that you are happy with what you're doing, and are consistently feeling better for it in every way, otherwise why would you do it?

(c) 2008 Karen Knowler

About the author: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at http://www.TheRawFoodCoach.com

Article Source: http://EzineArticles.com/?expert=Karen_Knowler

Wednesday, August 19, 2009

Free Raw Food Recipe - Best Blueberry Or Blackberry Pie Raw Recipe

Several types of common "berries", n...Image via Wikipedia

Free Raw Food Recipe - Best Blueberry Or Blackberry Pie Raw Recipe
By Helen Hecker

If you're looking for a healthy alternative to cooked berry pies or even cooked desserts that are laden with unhealthy fats and sugars, why not try my live-food, free, easy, raw berry pie recipe. Many people are gradually making the switch from cooked desserts and cooked foods which are causing so many of our health problems today. It doesn't matter if you're a raw fooder or eat the standard American diet; you'll love this raw berry pie recipe and know that you're doing your body good in the process.

In fact making a raw berry pie does not require turning on the oven and can be made in virtually minutes. I have often timed myself and can make this pie in ten minutes or less if the ingredients are assembled. Equipment: food processor.

This is my own creation, one of many vegetarian, vegan and raw food recipes that I have developed and created over the past few years as a raw fooder - eating raw foods, having cured myself of breast cancer, fibromyalgia, arthritis and sinus infections along with many other ailments.

You can use the pie crust for dozens of other types of raw food recipes or live pies including raw or live apple pie. I've experimented with dozens of variations and tried various ingredients but I've found this raw blackberry or blueberry pie recipe is the best, fastest and easiest recipe to make. In fact if you're going to have company coming over you can whip this free raw food diet recipe up in no time.

Helen's Best Raw Berry Pie - the ingredients: 12 organic medjool dates, 1 cup raw pecans, 4 cups fresh or frozen blueberries, blackberries or boysenberries and 2 bananas.

For the crust put 1 cup of raw pecans in a food processor and grind until fine. Add 8 pitted organic medjool dates and process until mixed fairly well. Place into a 9-inch pie plate.

For the binder mix two bananas, 8 berries or so for color and 4 medjool dates in a food processor - use the same food processor - don't need to wash it. Remove to large bowl and carefully fold in 4 cups of fresh or frozen or partially frozen blueberries, boysenberries or blackberries. Spread berry-binder mixture on top of the crust. Decorate with boysenberries or blackberries around the edge of the pie. Refrigerate.

This live or raw berry pie is a family favorite and one I have served on many occasions to company who are not aware they are eating something healthy containing all the vibrant nutrients - nothing cooked out.

This pie is really good with boysenberries too. You can also slice some fresh kiwi on the top or other fruits that won't turn color.

One nice thing to know about fixing any raw food recipe is that you can eliminate, substitute or add ingredients easily and it will still taste delicious! In this vegan or raw food diet recipe - you may only have one banana on hand for example or you can make half the recipe. You can substitute the pecans for a mixture of one half cup pecans and one half cup walnuts, or all walnuts.

If you live in an area where you have tons of wild blackberries you can make this pie for pennies. Pick blueberries cheaply in the summer and freeze them for year-round use, although fresh berries are always the best. You can make raw berry pies with this free raw food recipe year-round and you'll feel good too knowing you have served your friends and family something that will help them better their health and help them lose weight if they need to too.

For my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux-digestive, sleep issues, headaches, pain, weight loss, etc. see a nurse/raw food expert's http://www.RawFoodDietCure.com and my easy raw food recipes http://www.RecipesRaw.com

Article Source: http://EzineArticles.com/?expert=Helen_Hecker

Sunday, August 16, 2009

Taking the Mystery out of the Raw Food Diet By Diana Walker

LégumesImage via Wikipedia

What's all the excitement about raw food diets? Well if your idea of a good meal is a vegetable laden salad and you relish the crisp textures of fresh fruit and the tastiness of nuts, you just might be interested in the lifestyle and health benefits of raw foodism.

Most people who decide to become a "raw foodist" try to ensure that at least 75% of their diet consists of raw, uncooked and unprocessed foods and 25% or less cooked food. A raw foodist typically adheres to this 75/25 breakdown with relative gusto because the belief is that improved health is linked to greater consumption of raw foods.

The old adage "you are what you eat" has taken on renewed significance with the raw food movement. Raw foodists believe that eating food that is raw or alive helps to create energy in the person digesting this food. Whereas consuming cooked or "dead" food offers less opportunity for the body to absorb vital nutrients and enzymes that can help the body to digest food.

Researchers have confirmed that food cooked above a certain temperature (generally above 112º F) kills enzymes that can help the body with digestion. As a consequence, raw foodists believe eating raw food helps to increase a person's energy levels and natural vitality.

Think about a plant sprout and the energy within a seed that causes that sprout to erupt. That growth is caused by living enzymes in that seed. Only raw food has functional live enzymes like that found in a seed. To eat food that can release that kind of energy is a powerful concept that many say passes on significant health benefits including improved digestion, healthier weight levels, and reduced risk of heart disease.

Is a raw food diet sustainable? I agree with many health advocates that it is more difficult to maintain a raw food diet without some variety or offerings from the cooked food group. Meat, eggs, fish and cheese are often difficult dietary items to drop especially when many of these food groups contain significant nutritional value even in their cooked form. For this reason, I and many raw foodists include a small percentage of cooked food in our diet. A typical raw foodists' diet may, therefore, include a selection of raw fruits, vegetables, beans, seaweed, nuts, seeds, eggs, fish, meat, and un-pasteurized dairy products (e.g., yogurt and raw milk).

What also makes this "lifestyle" so appealing is that so many of the food choices available are already widely known to have significant health benefits. For instance, many raw foodists include chocolate beans in their diet, and these beans are believed to foster a feeling of wellness while suppressing appetite-no surprise there. A little less familiar food item that is gaining great popularity in the raw foodist community is algae. Algae is rich in minerals, vitamins and a substance that many believe removes toxins from the body.

The nature and degree of health benefits may vary between individuals but there is little to dispute about the attributes of the foods included in a raw food diet. By and large raw food diets contain fewer trans fats and saturated fat than the typical Western diet.

While some argue that human beings have been cooking for hundreds of thousands of years and our bodies have adapted to the digestive challenges of cooked food, there is consensus that fresh fruits and vegetables provide necessary fiber that ultimately helps the body to better absorb key nutrients in our food.

Some interesting cooking techniques that can be incorporated to make a raw food diet interesting include juicing fruits and vegetables and blending or pureeing vegetables and herbs to create interesting flavors and recipes.

One of the best "byproducts" of raw foodism is that it's an environmentally friendly lifestyle. There is far less wrapping and packaging involved in the transport and retail of fresh fruits, vegetables, beans and nuts than processed foods. Once raw foods are consumed, peels and seeds can go into the compost or can be used in other ways.

For over 20 years, Diana Walker has assisted people like you in using natural, safe options for creating vibrant health and well-being. Get her gems of wisdom and healthy recipes mini- e-book via her free newsletter at: http://www.diana2.com

Article Source: http://EzineArticles.com/?expert=Diana_Walker

Friday, August 14, 2009

Raw Food Restaurants Worldwide - Exploring Raw Food Restaurants for Taste & Nutrition

Raw Food Restaurants Worldwide - Exploring Raw Food Restaurants for Taste & Nutrition
By Emily Rutherford

Raw Food Restaurants Are Increasing in Number

Raw food restaurants have increased in number over the past 10 years, as more people seek healthier diets and lifestyles. Raw food restaurants serve no cooked foods. Instead, they serve an assortment of fruits, vegetables, nuts, seeds, and sprouted grains—including raw desserts, raw pizza, raw “lasagna” and more. Surprisingly, raw food tastes good—and best of all, it’s good for you.

Currently there are 95 raw food restaurants worldwide—however, this number also includes a handful of vegetarian restaurants that are partially raw (restaurants that serve both cooked and raw food selections).

Raw Food Restaurant Food Preparation

Raw food restaurants use several tools to prepare food for customers: a food processor, a high-powered blender, juicers, and variable-temperature dehydrators, among others. Absolutely no microwaves, ovens, or stoves are used. This is done to preserve the live enzymes presents in all raw food. Live enzymes are destroyed when food is cooked beyond 114 degrees Fahrenheit.

Raw Food Gourmet Chefs

The raw food trend has picked up steam in recent months, spawning “gourmet raw food chefs” and raw food cooking schools. Even classic chefs are visiting raw food restaurants to discover a cuisine that offers surprising diversity, flavor and texture.

Popular Raw Food Restaurants

Some of the more well-known raw food restaurants include Juliano’s Raw in Santa Monica, California. Juliano’s Raw was one of the first raw food restaurants to open its doors. Other well-known raw food restaurants include Pure Food & Wine in New York City, and Café Gratitude in San Francisco, California.

For a free list of raw food restaurants, be sure to request your copy of The Raw Food Restaurant Guide. The Raw Food Restaurant Guide includes up-to-date listings of raw food restaurants, plus where to buy organic produce when traveling.

Article Source: http://EzineArticles.com/?expert=Emily_Rutherford

Wednesday, August 12, 2009

10 Benefits of a Raw Food Diet

This Raw Food Diet article with ten benefits is a first hand account by the author Swayze Foster and will give you an extra incentive to start adding raw food. I would take issue with her opinion regarding #3 "Energy" however that is a subject covered by several earlier posts ( See Yuri Elkaim Eating For Energy ) including the one previous to this John Tobe's Energy Muesli Recipe....

Swayze Foster provides some very good reasons to "Go Raw"...

10 Benefits of a Raw Food Diet
by Swayze Foster

Are you really eager to go raw, but just can't seem to muster up the courage to get started?

These are some of the top 10 benefits of the raw food diet that most every raw foodist has experienced. If this doesn't convince you to go raw, I just don't know what will!

#1: Improved digestion

If I had to give you my top raw food benefit, improved digestion would be it. It is the one result that almost every single person who attempts a healthy raw diet experiences.

Not only that, but it usually occurs very quickly. Almost every digestive issue can be solved in just a few short days, if not less. Whether you suffer from irritable bowel syndrome or just the occasional upset tummy, you will see major improvements after going raw.

However, if you continue to abuse the #1 food combining rule, than your results will not be as great. No amount of raw food can undo the effects of the sugar-fat combo.

#2: Permanent Weight Loss

Hmmmm...maybe permanent weight loss should be the top benefit?

I don't think it's going too far to say that close to 99.9999999% of people struggle with their weight at some point in their lives. Many of us go on diet after diet after diet hoping that we will see *some* kind of change in our weight.

Unfortunately, the only change that most of us witness is a higher number on the scale. And if we do happen to lose weight, it's usually at the expense of our health (i.e. calorie restriction, dangerous diet pills, frozen food programs, etc.) and typically comes back to haunt us sooner or later.

On the other hand, eating a healthy raw food diet allows you to lose weight *permanently* while improving your health substantially. Plus, you get to eat *pounds* of food on a daily basis, without any guilt!

#3: More Energy

Unlike what you read/hear from many well-known raw foodists, raw foods do *not* give you energy. Nothing you eat does, whether it's a burger or a banana. Eating food of any kind *requires* energy, just as everything else that you do during the day requires energy.

What makes following a healthy raw vegan diet truly special is that it requires less energy to process inside your body. 2 pounds of grapes literally takes *minutes* to be fully digested by the body. This is opposed to cooked foods, or even a complicated fatty raw dish, which take hours to be digested.

The one *true* energy provider is sleep, which brings me to benefit #4...

#4: Better Sleep

Since I've been raw, I rarely ever feel tired when I get into bed. Even after being raw for so long, I still get ready for bed sometimes and think, "Gee, I'm not going to be able to fall asleep right now. Maybe I should just stay up for a little longer."

However, I convince myself to get into bed and the moment my head hits the pillow, I feel so relaxed. Within minutes, I'm out.

The best part? When I wake up, I feel completely awake and ready to begin my day. No more groggy mornings for me!

This is a far cry from my bedtime routine from two years ago. My routine was this: feel absolutely exhausted by 4pm. Try not to fall asleep at the wheel on the way to a client's house. Feel a little better after a 30-minute nap. Feel exhausted again by 7pm. Get into bed still exhausted by 10pm. Remain awake for an hour. Wake up at 7am groggy and grouchy. Repeat.

Yikes, that makes me tired just writing it!

#5: Mental Clarity

I'm sure that many non-raw foodists will disagree with this one. Raw foodists are supposed to be tree-hugging, hippie nut jobs, right?

On a raw food diet, because you are no longer weighing your body down with hard-to-digest cooked foods, you have more energy to use your brain!

Of course, this has a lot to do with sleep as discussed previously. Because we spend less energy digesting our foods, we sleep more soundly. This means that we have more energy during the day, meaning our thoughts are generally much clearer and our focus greatly improved. We are more mentally, and even emotionally stable.

It's really a cycle, isn't it? The more raw foods you eat, the better you sleep. The better you sleep, the more energy you have. The more energy you have, the more mentally stable you are. The more mentally stable, the easier it is to stay raw. The longer you stay raw...

#6: Soft, Smooth, & Clear Skin

To be honest, I've always had pretty good skin. I've had maybe three blemishes in my entire life. In fact, the worst my skin has ever been was for the first few months *after* I gave up salt! But that's for another article...

I'm not trying to brag. I just want to be honest. I'm not here to make up crazy transition stories about how going raw made me grow 5 inches taller and gave me the power of flight. Although I have gone down almost 2 full shoes...

Anyway, I'm sure that many of you struggle with skin problems, whether it's a blotchy skin tone, dry skin, oily skin, visible pores, blemishes, etc.

You *do not* need an expensive, chemical-laden skin treatment routine that only serves to further irritate your already abused skin. All you need is a good heapin' helping of water-rich raw fruits and veggies.

And some sunshine couldn't hurt either. :)

#7: Thick, Healthy, & Shiny Hair

I've always had really thick hair, but it was very dry and hard to manage before I went raw. The worst part was that I would shed like crazy! My Mom was always pulling handfuls of my long locks out of the rollers of the vacuum. Yuck!

Now that I eat plenty of nourishing, water-rich foods, my hair is silky and soft. And I'm no longer a shedding machine!

#8: Healthy Teeth & Gums

But aren't your teeth supposed to rot out of your head when you go raw?

NO! The fact that so many long-term raw foodists have suffered tooth decay is simply a testament to the fact that the mainstream raw food diet *does not work*.

On a healthy raw food diet full of sweet fruit, moderate vegetables and little fat, you will not experience teeth problems. In fact, the condition of your teeth and gums is likely to improve!

The real key is to have a solid dental care system in place and not to make dehydrated foods the base of your diet.

#9: No More Aches, Pains, or Minor Illnesses

How many of you have struggled with "everyday" illnesses and pains such as headaches, migraines, colds, flus, tummy aches, joint pains, muscle cramps, allergies, etc.? We all have at some point!

I used to struggle with

* anemia
* restless leg syndrome
* muscle and joint pains in my legs and feet
* seasonal colds about 3-4 times a year (pretty much whenever the weather changed)
* the flu every couple of years
* headaches
* heavy menstrual flows and horrible cramps in my abdomen and lower back that left me in tears

And of course there were the seemingly random and unexplained aches and pains that would crop up every once in a while.

Every one of these has been *completely eradicated* since I went raw. No more headaches. No more colds. Perhaps best of all, no more heavy periods and gut-wrenching cramps! Sorry, guys, but that really is a big one for us ladies.

#10: Save Some Green

When you decide to take your health into your own hands and go raw, you can expect to save *heaps* of money in the process.

No more money wasted on unnecessary drugs, supplements or "superfoods." No more expensive doctor's fees. No more high insurance rates.

You can finally focus on *you* and spend that extra time and money on the things that actually make you more...well, you!

Still Waiting to Go Raw?

What are you waiting for? Each day that you remain a slave to your aching back, your extra fat, or even your trip to the local pharmacy, is a day that you could be living raw and loving it!

For more information on the best raw vegan diet, be sure to visit http://www.fitonraw.com and subscribe to Swayze's newsletter Peachy Keen Ezine. By subscribing, you will also receive the free report The 4 Principles of a Healthy Raw Diet as well as the 5-week mini-course The Fool Proof Transition to Raw.

Article Source: http://EzineArticles.com/?expert=Swayze_Foster

Monday, July 20, 2009

Raw Food Muesli Recipe

Raw Food Muesli recipes that do not contain nuts are scarce online and I was just going to print the recipe by itself. However if I did that I would deprive you of the wit and wisdom of John H. Tobe so here is the whole story of Tobe's excellent Muesli adventure.

Raw Food pioneer John H Tobe's books are out of print and fairly expensive. They can be found on most of the rare book sites. I have published some of his recipes here in the past and there is a quote of John H Tobe on the front page of this blog.

To skip story and see recipe scroll down to end.

Here is John H Tobe's Energy Unlimited recipe and story....

Energy Unlimited

by John H. Tobe

Probably the most frequent complaint that I've heard from people
is that they lack energy. Men, women and children of all ages seem
to have this common affliction. Some people just assume that it is
natural and there is nothing they can do about it and carry on
from there never showing a spark of life and just sort of dragging
themselves through from day to day.

I came across a lady in New Zealand who told me that every day for
years she had just dragged herself on from one day to the next.
She was in her early 60's when I met her and she just accepted it
as one of these things that she had to live with until she died and
there was nothing she could do about it. This was a tragic
mistake. A genuine, tragic mistake because the woman didn't have
to suffer through all these years. What was even worse was that
the woman was an intelligent woman in practically every way... she
raised a family, she had everything to live for and her husband was
an influential, wealthy lawyer, they has the most beautiful of
homes -- everything and yet she just had no energy. The doctor
couldn't tell her why and that was the way she lived and she didn't
care whether she lived or died. In fact, she told me that she
didn't care if she died that night.

Well I want to assure you that this chronic fatigue and lack of pep
and energy are definitely not normal and they certainly are not an
indication of health. The story I told you is a true story but the
big tragedy is that it is multiplied hundreds of thousands of times
in America today let alone in Britain and in other advanced nations
throughout the world. I'm telling you here and now it doesn't have
to be and the remedy, the means of ending this is at hand and it's
as simple as eating a handful of living grains. I should also
stress that this affects, as I mentioned at the start, people of
all ages starting in their teens. Furthermore, let me tell you
this. When this happens to you or anyone else you get sick, really
sick. Basically you are suffering from malnutrition. Here you've
been kidding yourself that you're perfectly well fed because you
eat the best and the richest and the most expensive of food.

Allow me to suggest that you may be eating what are normally
considered proper foods in wide variety and still you're lethargic
and sort of dead to the world from the neck up. Yes, and from the
neck down, too.

It is not my intent to try and give you a picture of the way the
body acts and reacts to food and about the chemistry of the body
and the machine the body is which most doctors and nutritionists
try to pawn off on people to prove how smart they are and how much
schooling the've had. All they succeed in doing when they finish
is beclouding and fogging up the true picture and they haven't
convinced you nor themselves of anything.

Listen here, whether you eat three or four meals a day or whether
you eat 6 meals a day or only 1 meal a day is of little
consequence. It is what you eat. Let's even take it a step
further. You can eat all of the right foods... even if I told you
what foods to eat to give you energy... yes, you can eat all of
them and still have no energy and still feel as bad as ever.

So let's start at the beginning. The energy goods are
carbohydrates. Yes, people who eat lots of proteins seem to do all
right too and foods generally contain protein, carbohydrates,
fats, minerals and vitamins. All of these names that nutritionists
throw at you to impress you are truly meaningless. What you need
is live, whole food and that's just what you do not get when you
buy commercial food.

Normally speaking if you want energy you eat carbohydrates and
grains are among the best of the carbohydrates. So the solution is
an easy one, isn't it? Just get lots of grains into your system.
But yet if you took and fragmented or refined the carbohydrates and
cooked them the chances of getting any genuine energy out of them
are remote, if not absolutely nil.

If you are lacking in energy you can restore your vitality and
whether or not you ever had any great strength you can be filled
with vim. Now let me tell you of my 3-V breakfast cereal.

This formula is based upon the early Bircher-Benner Muesli system.
The first time that I tried muesli my remark was, "If I have to
eat stuff like this to be healthy, then I don't want to be

I don't expect to be given any laurels for a remark like that. In
fact, I'm thoroughly ashamed of that remark. However, I'm not
trying to hide it... that is what I said and that is what I am
telling you that I said.

Of course, it so happened that the party who made this mixture for
me at the time didn't practice the best means and methods of
preparation and there was no great attempt made to make it
palatable. It was supposed to be good for you and that meant, it
seems, i didn't have to be appealing or tasty. Nevertheless, my
remark was positively not justified. Later, why, I gained some
knowledge and experience.

I studied the formula carefully and came up with the rhyme and the
reason behind Dr. Bircher-Benner's great introduction. He
certainly was way ahead of his time, but it proved that mankind was
slow in recognizing its true merit. Actually, from my reading it
was the first time a man had recognized the value of raw food in
the human diet. Therefore, I began to use it and I still couldn't
take it to my breast, so to speak. It was all right and I could
eat it but it was a sort of a chore or should I say, a bore.

But I kept saying to myself, "I want health -- I want it badly --
so I'll have to put up with a bit of food that isn't so appetizing.
So what if it doesn't taste so hot?"

Then a more advanced thought occurred to me, "Why not try to make
it palatable? You have access to good food and you know a bit
about it, so work on it."

I did just that and I got my wife interested and we began a series
of experiments. Every day we tried a new batch for breakfast.
Sometimes we added and sometimes we subtracted. Sometimes we put
more of this and less of that and other times we put less of this
and more of that. Well, after monkeying around for about two years
we came up with the answer to what I was seeking... (a) 100%
nutrition, (b) palatability, (c) availability, In fact it was so
good and tasteful to eat that there was a great temptation to
overeat. The most important thing about this breakfast food, or 3-
V cereal as I call it, is that it fulfills the basic needs of
mankind. It is 100% nutrition and the items it contains are
generally available everywhere. Therefore, no one need be
undernourished, not even the poor.

Now if you were to go out tomorrow to one of the health food stores
and buy some of the Bircher-Benner Muesli (it goes under various
names) you'll say, "What in blazes was Tobe squawking about when he
said it didn't taste good?"

But hold it a jiffy! The package of muesli that you buy is by no
means anything like the original Bircher-Benner formula. In the
first place, the Bircher-Benner original formula, like my 3-V
cereal, was 100% alive. You can readily understand that if the
Bircher-Benner Muesli that you buy in the store was 100% alive then
they couldn't keep it on the shelves, simply because it would soon
be crawling with various living organisms, especially at store
temperatures of 70 and 80 degrees. Even under refrigeration it
does not keep well enough.

Now the ingredients contained in the store-bought Bircher-Benner
Muesli are excellent but they are dead. In my 3-V cereal, as in
the original Bircher-Benner Muesli, they are alive. Besides, most
of these mueslis are imported and very expensive. The recipe I
will give you will enable you to have a much, much better muesli at
a very low price. Ounce for ounce it will cost you even less than
any packaged crummy cereal on the market.

Anyway, when I wound up with my 3-V cereal, it contained a lot more
than the Bircher-Benner formula. I made the additions and
subtractions for definite, positive reasons. To begin with, we are
living in America, not in Switzerland, and we have access to a much
greater variety of food than they have in Switzerland. We must
also recognize that Bircher-Benner, having discovered this about 100
years ago, did not have the benefit of the scientific knowledge
that we have today... but basically the idea behind the
Bircher-Benner Muesli was one of the greatest forward steps in the
history of mankind. This is a sincere statement on my part.

I have learned the value of variety. I have learned that soils do
become depleted, and most commercial grains are not thoroughly
nutritionally balanced. Therefore, I felt that by having a wide
selection of different grains from different areas of the country
perfect balance could be attained.

One of the big shortcomings that I found in the Bircher-Benner
Muesli was the lack of chlorophyll. I have taken the trouble to dig
deeply and study the merits of chlorophyll and they are tremendous...
I should say, earth0shattering. I pondered as to how to get this
into a muesli. I found the solution and that's why you find alfalfa
herb in the formula.

I learned that the Scotch people had kept alive and virile and
mentally alert on a diet that leaned fairly heavily on oats. That
is why oats are one of the main ingredients of my cereal. I've
also learned that oats are better flavored, creamier and more
palatable than most other grains. I also found out that oats lose
less in the cooking than most other grains, although this cereal is
supposed to be used uncooked.

Then I began to study the ways and means of making it palatable.
This was accomplished by adding fresh and dried fruits.

You may wonder why I put so many things together in one formula.
The reason, I figured most people would if necessary deign to take
those formula for one meal a day so I made it a one shot deal and I
put all my eggs in one basket. I calculated that you might tackle
my cereal for one meal a day, so I had one chance and I was going
to hit as hard as I possibly could, with all my might, with that
one blow.

If you are going to make this cereal I don't care where you get the
ingredients but my suggestion is that you get them organically
grown, if possible. But, organically grown or not, make sure you
get them.

Buy the best ingredients that you can. None of them is expensive
and if dried fruits are too expensive, buy fresh fruits that are
cheaper. If dried peaches or dried apricots are too dear, use more
raisins, use more dried apples or dried pears or dates or figs.

I permit the use of a bit of milk, but not much milk is required if
you will soak the 3-V cereal overnight. In fact, better still, you
can soak a whole batch -- enough to last a week -- and keep it in
the refrigerator. I don't think it will suffer any harm and by
having it soaked, a lot of water will be absorbed and you will
required very little milk. Better still, do without any milk. I
say that again, better still, do without any milk!

I have absolute and positive proof concerning the nutritive and the
beneficial value of the 3-V cereal because thousands of people
through the years have written or taken the trouble to tell me
personally how much they have benefited from using it.

I am note trying to sell you the cereal. I am giving you the
formula. Follow it as closely as possible and use it daily and
feed it to your family. Even if you have to persuade, coax, cajole
or club your children into taking it, do it for a few days. After
that they'll take it on their own and want or demand it.

If I do nothing else in my whole life for my fellow man but teach
him the merits of 3-V cereal, I will have earned my reward wherever
or whatever that amounts to.

I would like to clarify two points. First, the original Bircher-
Benner Muesli contained ground nuts. I deliberately omitted nuts
because they go rancid very quickly. Second, I now use and
recommend only whole grains -- not ground or cracked. I find that
by soaking the whole mixture together all of the seeds soften
enough to allow grinding and chewing without any great effort.
Even hard cereals like barley and rice will soften enough to make
them chewable and digestible.

Without boasting or exaggerating, it is the finest, the best
balanced, the most nutritionous assembled food in the whole world.
Be sure no flaked, rolled grains... all whole grains.


Oats ..................... 10 parts
Barley ................... 2 parts
Wheat .................... 2 parts
Rye ...................... 2 parts
Buckwheat ................ 2 parts
Millet ................... 2 parts
Sesame ................... 1 part
Flax ..................... 1 part
Alfalfa Herb, Powdered ... 2 parts
Dried Prunes ............. 2 parts
Dried Raisins ............ 2 parts
Dried Peaches ............ 1 part
Dried Apricots ........... 2 parts
Dried Dates .............. 1 part
Dried Figs ............... 1 part
Total -- 15 Ingredients

Cut fruit into small pieces. Thoroughly mix fruits and grains

Don't cook or heat... just add water -- spring or well water
preferred... let soak overnight.

Add milk, cold or warm (never hot), if desired. Eat 2 to 5
tablespoons every day or at least every other day.

It is most advisable to soak the ingredients because I want to
return the water that was originally in the food and this can only
be done by allowing it to soak. I get best results and the most
satisfying flavor by making enough to last me a week and keeping it
in the refrigerator and then every day or every other day taking
out the quantity that I want for that meal. Following this recipe
alone will correct the condition... that is the lack of energy and
will provide you with energy, all day and all night, if you want
it. Isn't it tragic that most people in the world don't know this
simple answer to a very difficult problem?

Right now you're thinking this is just too easy, it is just too
simple and best of all it doesn't even cost much money. You can
buy the ingredients and mix the whole concoction yourself and it
will only cost you pennies for a good big breakfast. Why use it
only for breakfast... use it for lunch, use it for dinner and you
can mix a batch of it to last you a week for less money than it
will cost you to buy a big package of those cooked processed
cereals that were proven by investigations to contain more energy
in the package than in the food. So unless you act upon this
suggestion you are depriving yourself of a body full of pep and

When you eat food outlined in this recipe you are getting 100%
nutrition. You are not just getting energy, you're getting
practically all of the minerals and vitamins that your body
requires to maintain itself in perfect health. I have said for
many long years that a handful of grains and a handful of greens
can sustain you in perfect health indefinitely provided you don't
cook them or process them or chemicalize them.

Now one more point. The best energy food in the world can be
knocked into a cocked hat if you drink a lot of booze and if you
smoke a lot of cigarettes or cigars or smoke a pipe or take drugs.
This food will work if you permit it to work, if you don't
interfere with it.

All right, now you have the answer. Do something about it and be
filled with pep all day, every day.

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Saturday, July 11, 2009

Raw Food Delights....Pickles and other Fermented Raw Foods.

When was the last time you had a really great Pickle?

Raw? Vinegar-Free? Fermented by a method that dates form the Great Wall of China?

Real Pickles is a small, independent business producing pickled products that are raw, vinegar-free, and 100% organic.

Sometimes you come across something that sounds so good you just have to try it.

But There is a small problem...

Dan Rosenberg won't sell you his "Real Pickles"
... or his sauerkraut, red cabbage, Asian-style cabbage, ginger carrots and tomatillo hot sauce. When Dan adds beets and garlic sauerkraut later this year, you can't get them unless you live in a few states in the Northeast

From his mission statement: "

We are committed to promoting human and ecological health by providing people with delicious, nourishing food and by working toward a regional, organic food system.
We aim to produce the highest quality, traditional pickled foods available, using natural fermentation. We buy our vegetables only from Northeast family farms and sell our products only within the Northeast. Our ingredients are 100% organic."

The more I read about Dan's pickles the more I wanted one...or two or three!

Dan Rosenberg started his Pickle Business for all the right reasons...

Benefits of a regional food system...

* Fresher, healthier food, raised with an emphasis on flavor and nutrition, rather than shelf life and transportability;

* Strong rural communities with profitable, sustainable family farms and plenty of green open space;

* Vast reductions in fossil fuel use for long-distance transport, resulting in less pollution and a more stable global climate;

* Strong local/regional economies, with more money circulating within our communities and regions, and more jobs created;

* A more democratic food system, in which people have more power to decide what food is available and how it is produced, resulting in a cleaner, safer, more diverse food supply.

Benefits of an organic food system...

* Cleaner, safer food, free of pesticide residues, growth hormones, and genetic engineering;

* Living, fertile soil, which leads to higher nutrient levels in our food and is essential to agricultural sustainability;

* Healthy ecosystems, rich in biodiversity and with clean waterways unpolluted by pesticide and fertilizer runoff.

Here I sit in Florida and I can't have one of Dan's Pickles! After reading about Dan's process for fermenting I wonder if I have EVER had a "Real Pickle" A Pickle that uses only basic ingredients, vegetables, herbs and spices, sea salt, and water. No additives and no chemical preservatives. 100% certified organic. What no Vinegar?

Real Pickles Naturally Fermented and Raw is the name of his business. "Real Pickles is one of a small handful of businesses in the United States producing raw, fermented (or naturally fermented) pickles. This traditional pickling process went out of favor with the advent of industrial food production. Modern pickling methods, including use of vinegar (usually in place of fermentation) and pasteurization, produce a uniform, shelf stable product suitable to the needs of the large food corporations. Unfortunately, modern pickles do not offer the authentic flavor or health-promoting qualities of traditional pickles."

More from The Real Pickles site "Dan Rosenberg started making traditional pickles in 1999, after attending a workshop at a Northeast Organic Farming Association conference. Fresh out of college, Dan was apprenticing at an organic vegetable farm and excited about the benefits of locally grown food. He started pickling cabbage, turnips, greens, and other vegetables as a way to keep eating local through the winter."

You may not want to visit The Real Pickles site if you love pickles and don't live in the Northeast. It made me want to sample all of the products...RIGHT NOW! I wonder if Dan is open to a bribe for a special shipment to Florida? Probably not. When I get up that way I will certainly be searching for one of Dan's Real Pickles!

Check Out Real Pickles http://www.realpickles.com

...ever had one of Dan's Real Pickles? How about a review?