Raw Living Foods Lifestyle - chiDiet.net

Spicy/Sweet Butternut Squash Soup

3 cups chopped, peeled and seeded Butternut Squash, 

1 mango, cubed
2 teaspoons curry
4 cups orange juice
½ cup honey

 Garnish with:
1  banana, sliced
½ cup chopped mint
A pinch of minced jalapeno
1 mango, seeded, peeled and diced

In a blender, combine the butternut squash, mango, curry, orange juice, and honey and blend until creamy. Garnish with banana slices, mint, jalapeno, and mango. Serve immediately after blending. Serves 4.

A Great Recipe for Starting the Day

Green smoothies. The ultimate kick start for your day.

Here's a great green smoothie that will give you
the energy you need to get your day started:

http://chidiet.com/blog/raw-food-talk/leisa-wheeler-nd.htm

I also posted an interview I did with Dorit from
the Raw Lifestyle Film Festival on the blog.

Enjoy :)

Jim
http://chidiet.com/blog/raw-food-talk/leisa-wheeler-nd.htm

Dr. Ann Wigmore Manuals and Books

WigmoreDiet.com is selling four Dr. Ann Wigmore Lifestyle books for less than $2 each, including the 13 Step Raw Living Foods Success Guide from the Wigmore Home Study Program.

Check it out: http://wigmorediet.com/

Spicy Kale Chips

Here is a great snack recipe for YOU! these are the kale chips we made in the store (with added spice). You could use less spice if you like a milder flavor.
 
Spicy Kale Chips (Rochelle Fahlgren)
 
2 bunches curly Kale (de-stemmed and chopped a little)
1.5 cups cashews (soaked 2-4 hours)
1 yellow or red bell pepper
2.5 Tb nutritional yeast
3 Tb Chipotle
1/2 tsp cayenne
juice of 1 lemon
1 tsp sea salt
 
Blend everything EXCEPT the Kale in a food processor until almost smooth.
Mix the kale and nut mixture together until all the leaves are coated.
Place on dehydrator SCREENS (no need for teflex) and dehydrate overnight at 110.
 

Enjoy!

Schall

An Invitation - Free 21 Day Wigmore Detox Program, by Dr. Flora van Orden

The holidays are over, your resolutions are already falling by the wayside, and you're starting to settle back into the same rut you were in last year. Sigh...

Why? No, it's not because you don't have any willpower.

There are two reasons: homeostasis and toxicity.

Homeostasis is the body's natural tendency to want to continue to do what it's been doing. The body doesn't know that something is unhealthy - all it knows is that it's surviving with the current chemical balance. Thus, it's tissue's nature to resist change. This is a natural survival mechanism of your body.

Toxicity is the cause of all dis-ease. When we put toxins into the body faster than they can be processed out, the body stores the toxins in fat cells, to protect us. Accumulate enough toxins in your fat cells and you'll begin developing health challenges.

Toxicity is why I was unable to lose weight before I went on Dr. Ann's program. My body was highly toxic,  and was storing the toxins in my fat cells to protect me. My vegetarian diet was still non-organic, processed foods, so my body never got a chance to heal itself.

Once I went on a regime of raw, living, organic, uncooked foods my body was able to process those toxins and eliminate them. I not only lost 30 lbs. in 30 days, my arthritus disappeared, my mental processes became sharper, I had more energy and I was happier - all of the time. [Legal: see the "typical benefits" statement]

Dr. Flora van Orden III has a PhD in nutrition, was Dr. Ann Wigmore's personal assistant for 22+ years, traveled the world with Dr. Ann, and has been a Wigmore Practitioner for 40 years.

Flora has graciously agreed to run a 21-day Wigmore-based Detoxification and Rejuvenation program for us. This program is designed to get us back on track to a healthy, non-toxic lifestyle.

The program starts on Monday, March 1st, and will be internet-based. That is, we'll email you the plans, goals and recipes for each day, and coaching and interaction will be done though comments on RawLife.org.

This program is free! Sign up here: http://rawlife.org/detox/an-invitation.htm

Flora and I will endeavor to answer all of your questions in a timely manner.

Please, come join us! I promise we'll make it fun!

Rawsomely Yours,

Jim Carey

Sign up here, for free!: http://rawlife.org/detox/an-invitation.htm

We respect your email privacy

Dr. Flora and Dr. Jim at Raw Spirit Fest Sedona, 2009

Sign up here, for free!: http://rawlife.org/detox/an-invitation.htm

Live Fries with Tomato Basil Sauce Recipe

Live Fries

Peel and slice one large jicama so it looks like French fries.
Combine in a bowl with:

1 tablespoon onion powder                                                         
2 tablespoons extra virgin olive oil
1 tablespoon paprika                                                                  
Sea salt to taste

Serves 5.
We recommend serving live fries with Tomato Basil Sauce (please see below).

Tomato Basil Sauce

Blend 2 cups fresh chopped tomatoes.
Add the following ingredients and blend:

1 cup sun-dried tomatoes
3/4 cup chopped fresh basil
Juice of 1 medium lemon
2 tablespoon olive oil
4 dates (or some raisins)
1-2 cloves garlic

Serves 9.

Thanks to Victoria Boutenko at RawFamily.com.

Marinated Green Beans

1 lb. green beans

1 garlic clove

1/2 tsp. dried rosemary

1/4 cup fresh basil

1 TB extra virgin olive oil

2 TB onions

2 stalks celery

1 C tomato

Juice of 1/2 a lemon

Wash and remove ends from beans, slice lengthwise and then diagonally into 1 inch pieces, chop tomato dice celery, and mince garlic and basil.  Combine with other ingredients and marinate 1 hour before serving

BLT without the pig

6 Large lettuce leaves

1/2 cup of brazil nuts, soaked and ground

1 oz of sun dried tomatoes, soaked

1/4 cup of pine nuts, soaked

1 slice large tomato

1 think slice of sweet onion (optional)

Drain soaked sun dried tomatoes, then blend with ground Brazil nuts.  Add water as needed to make a workable mixture.  Form the  tomato mixture into a patty.  Place the patty on 3 leaves. Drain, rinse and blend pine nuts.  Add water as needed to create a creamy consistency.  Spoon the pine nut mixture over the patty.  The pine nuts act like a mayonnaise.  Top with the tomato slice, sliced oion and 3 leaves of lettus.  Enjoy.

By David Klein

Enjoying being in the kitchen

Renata on Raw

Do you like being in your kitchen and preparing food? I mean do you really like to be in your kitchen?

For me, it is very important to be surrounded by colors, light and utensils I like to handle. After all, I want to prepare delicious food, and the main ingredients besides organic produce (if possible) is lots of love. That means my spirit must be in a good mood in order to transfer love into the food.

I don't want to sound too esoteric about this rather intangible ingredient "love." By now many of us have heard about vibrations. I am sure you have been in a situation where somebody emanated less than loving vibrations towards you. Not a pleasant spot to be, wouldn't you agree?

However, if you are in the presence of lovebirds, the love they radiate seems to be so catching. And it is actually catching. We feel touched by love. Pets feel the love and even plants, as studies have shown (Secret Life of Plants). Can you imagine how your body and the people you delight with your culinary creations will change if they continuously are exposed to this loving vibration via food?

I need to be in a loving space, mentally and physically, in order to prepare food. That means my environment reflects my taste in dishes, in silverware and yes, even the strainers. Anything I handle on a daily basis must be zangy, zingy and zippy. Purple salad utensils, green plates, various colorful dishes, little cheerful containers for leftovers. You get the idea.

You must have fun in the kitchen, especially when transitioning. It is a new chapter in your life. Time to let go of the old (Goodwill stores are just around the corner)... which holds a lot of memories and might keep you in old patterns.

Fun, sunny dishes and gadgets must not be expensive. Any "dollar store" has great kitchenware for a very reasonable price. Pick your favorite colors and play.

Practicality is another ingredient in the raw kitchen. You might want to cover your stove with a big cutting board (cut the electricity/gas to prevent accidents) which gives you more counter space. Leave blender and food processor close by. Rearrange your fridge for convenient handling of the various foods such as top shelf for sprouts, middle shelf for leftovers, get one or two big extra containers for the kale and collards, wash them before storage. I think you are catching on...

Have fun and enjoy!

Renata

Looks like a meatball...but it's NOT!

1 Cup soaked Raw Walnuts

1 Tablespoon fresh lemon juice

1 Teaspoon extra-virgin olive oil

1 teaspoon tamari

Garlic powder to taste or 1 clove galic pressed

Dash of Celtic Sea Salt

1 Tablespoon minced fresh parsley

1 Tablespoon minced onion

Process the walnuts, lemon juice, olive oil, tamari, garlic and salt in food processer with S Blade.  Transfer to a small mixing bowl, mix in parsley and onion then form into balls.  Serve  with your favorite vegan sauce over mixed greens or zucchini pasta.