Raw Living Foods Lifestyle - chiDiet.net

The Psychology of Gratitude

"Gratitude is an appreciation of your life right now, versus where you want it to be." ~ Dr. Robert Emmons, The Psychology of Gratitude

New Videos on Blog are Inspiring - Mary Ann

Hi Jim,

This talk played just fine!  (www.chidiet.com/blog/) Thank you so very much.  I have been about 90-95% raw since 7/06 and I went to CHI 9/06.  I really struggled since about October and especially over the past holiday and while I still do raw I am not making all the different foods I have in the past as well as the sprouting.  I am hopeful that this will get me going again.

Thanks you so much! 

Mary Anne, Flint, MI

Raw Vegan Village Forming

About a year ago we sent out an email asking if anyone would be interested in being part of a raw vegan eco housing community. We received over 200 responses from families and individuals who were interested! We even had four people offer land for this project. Based on the communications that followed, and after much thought, we have come up with a vision for a Raw Vegan Village. You can read our vision along with some beautiful pictures and a map at http://www.TheGardenDiet.com/rawveganvillage

In Joy!
Jinjee
http://www.TheGardenDiet.com

Miracles... St. Augustine

"Miracles happen not in opposition to nature, but in opposition to what we know of nature." - St. Augustine

Raw From the Practical Viewpoint... Jinjee

"Since we human creatures are frequently quite nearsighted, rather than think about how the junky food we are tempted to eat will affect our health in the distant future we ought instead to think about how it will affect our next visit to the bathroom!"

To Your Health,
Jinjee
http://www.TheGardenDiet.com

Focus on your strengths... Frederic Patenaude

"Don't focus on your weaknesses and try to make them stronger. I believe in focusing on your strengths and making them stronger." - Frederic Patenaude

The philosophy of Vegan values...

"The philosophy of Vegan values is the practice of non-violence." - unknown

The Cholesterol Controversy

(NewsTarget) The cholesterol controversy has been waged now for over five decades. Volumes of books, articles, and journals have been written on the subject of the role cholesterol and diet plays in the arterial disease process.

Since the 1950's the "Lipid Hypothesis," also known as the "Diet-Heart Idea", states that saturated fat and high cholesterol play a major role in the causation of atherosclerosis and cardiovascular disease, and gained increasing support from the majority of the medical and scientific communities.

But over the last two decades, with marked advances in science and technology, the most recent research into lipid chemistry and coronary pathology are revealing that the "lipid theory" or "diet-heart" hypothesis might not be as definitive as once thought as being the major cause of coronary heart disease.

In fact, much of the latest research that has been done on cholesterol shows just how vital a role this group of fats, called sterols, really are to every cell, nerve, and major organ of the body.

Is Excess Calcium The Real Culprit?

In the past decade, and into the 21st Century, many well known doctors from across the globe have broken ranks with the conventional "Lipid Theorists" in espousing what they believe to be a more likely cause of arterial disease, and that is the accumulation of excess calcium plaque in coronary arteries.

Read more: http://www.newstarget.com/022398.html

About life...

"Life is not about finding yourself, it's about creating yourself." - unknown

[The word "create" is from the Latin "curare," meaning "to grow." - Jim]

Bovine Growth Hormone Controversy

News stories regarding Bovine Growth Hormone (rBGH). On the pages listed below are streaming video and mp3 downloads. One company is being sued by Monsanto for advertising that their milk is hormone-free. In another case reporters claim they were fired for attempting to report on the effects of rBGH. Agribusiness at its finest!

http://www.democracynow.org/2003/7/25/monsanto_sues_milk_producer_for_advertising
http://www.democracynow.org/2000/7/28/fox_network_on_trial

- contributed by Robert Bower

Aromatherapy for Carpal Tunnel Syndrome

10  drops Marjoram
10  drops Lavender
10  drops Eucalyptus
Blend in 1 oz Sweet Almond Oil

Use essential oils in massage for all sorts of things such as stress, headaches, muscle & joint pain, arthritis, dry skin, anxiety, panic attacks, and much more. If you haven't tried aromatherapy massage yet I highly  You'll be amazed how much better you feel after a good massage with the right essential oils.

- Contributed by Jan Jenson

Mass Extinctions Growing

(NewsTarget) Two stories announced across the various news media this week may signal the fact that the "end of the world" - at least as we know it - has come leaps and bounds closer. The first item begs the question: What have the Nendo Tube Nosed Fruit Bat, the Pink Headed Duck, the Hula Painted Frog, the Guam Flying Fox, and the Yangzte River Dolphin all got in common? Naturally you knew, they are some of almost eighty known species to have become extinct in the last 100 years.

The sad losses are a result, some say, of what might be viewed merely as a typical evolutionary process. What is this natural occurrence? Mass extinction. Something that occurs, scientists say, whenever the global temperature increases for a prolonged period of time; that is to say 'global warming'. Such an event could lead to around half of all known species ceasing to exist over the next few hundred years!

The rest of the story: http://www.newstarget.com/022396.html

Faith is...

"Faith is not knowing how to get from point A to point B. Faith is knowing that there IS a point B." - unknown

Veggie art - Smiling Green Onions

Advanced technology... Arthur C. Clarke

"Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke

Organic Standards for Fish Farms

The National Organics Standards Board opened a week of meetings Tuesday on the question of whether farmed fish should qualify for the federal government's official organic label.

Opponents say that would violate the Agriculture Department's own standards. They claim the fish meal and fish oil used in aquaculture concentrates pollutants such as PCBs and mercury that are hazardous to human health. They also say the most common method of fish farming, called open pen net farming, is inconsistent with the principles of organic agriculture.

Read more:  http://www.organicconsumers.org/articles/article_8642.cfm

The Film About Vaccines You Simply Must See

This film is produced and freely distributed by consumer protector and public health expert, Dr. Leonard Horowitz, and features the world's leading vaccine expert, Dr. Maurice Hilleman, explaining why Merck's vaccines have spread AIDS, leukemia, and other horrific plagues worldwide.

It may seem inconceivable, but disease is Big Business. And, if you’re cynical - which seems to become easier with each passing day - it’s a way to achieve population control while making huge profits in the process. 

http://articles.mercola.com/sites/articles/archive/2008/1/19/the-film-about-vaccines-you-must-see.aspx

Veggie art - Kiwis

No Warning Labels for Gassed Almonds

The Almond Board of California discussed a proposal from The Cornucopia Institute to modify the almond pasteurization mandate at its November meeting. Cornucopia's proposal called for placement of a warning or advisory label on unpasteurized almonds, alerting consumers to the difference. 

The proposal would have allowed for the continued availability of raw almonds in the marketplace, while alerting consumers such as pregnant women, immune suppressed individuals, and raw almond enthusiasts that there might be some increased risk of pathogenic disease from eating the untreated nuts.   

The Almond Board rejected Cornucopia's proposal. Read more: http://www.organicconsumers.org/articles/article_8631.cfm

Quotes - Thomas Carlyle

“A person with a clear purpose will make progress on even the toughest road. A person with no purpose will make no progress on even the smoothest road.” - Thomas Carlyle

Rejuvelac Instructions

HOW TO MAKE REJUVELAC

<- Click on picture for a larger image

CREATIVE HEALTH INSTITUTE’S METHOD

This method is good if there are temperature fluctuations.  It makes a tarter, more flavorful Rejuvelac than the whole berry method.  Also, because more of the seed is exposed to water, fermentation is more complete.  This results in a Rejuvelac that is nutritionally superior to other methods.

1. Soak wheat seeds for 10-12 hours (soft variety preferable).
2. Drain.  Let sprout for at least one full day (until you see a tail).  Rinse twice a day.
3. Grind sprouted seeds in a blender.
4. Put one cup ground seed sprouts into a gallon jar and fill with water.
5. Let stand at room temperature (68-72 degrees), stirring twice daily for 2 to 4 days.  If the temperature of the room is higher, fermentation occurs more quickly.  Rejuvelac may be ready in as little as 1 day.

<- Click on picture for a larger image

WHOLE BERRY METHOD

1. Soak wheat seeds for 10-12 hours (soft variety preferable) in a gallon jar.
2. Drain.  Let sprout for at least one full day (until you see a tail).  Rinse twice a day.
3. Pour water over the sprouted wheat seeds in the jar.  Use approximately 3 times the amount of water as there are wheat seeds.
4. Cover the jar with wire mesh or cheese cloth.  Keep at room temperature for 48 hours.
5. You now have your first batch of Rejuvelac.  Pour the liquid into another jar for drinking.  Ideally drinks should be at room temperature, so have some Rejuvelac at room temperature in a pitcher or decanter and refrigerate the amount not needed.  Rejuvelac will keep for several days if refrigerated.  Use Rejuvelac whenever blending because its vitamin E content acts as an antioxidant.
6. Use the leftover wheat seeds to make 2 more batches of Rejuvelac.  Start at step 3 again, but soak for 24 hours each time instead of for 48 hours, then discard the wheat seeds.

Oxididation and Energy Soup

Hello Jim,

If you make the energy soup with one lemon, will that keep it from oxidizing? And for how long?

Thanks,

Micheline

-----------------------------------------------

Simply put: NO

Interesting to me is that you’ve hit on the major difference between the teachings of Dr. Edmund Bordeaux Szekely of Rancho La Puerta in Mexico, and Dr. Ann Wigmore of Hippocrates Institute Boston.

Between 1945 and 1985 Drs. Szekely and Wigmore arrived, via totally different paths, at the same lifestyle of Raw Living Foods, including the importance of wheatgrass. The only essential difference between their recipes for life was whether you blend the foods or not.

Szekely argued that blending oxidizes the food, and he’s correct.

Wigmore argued that we don’t chew our foods enough to get full and proper digestion, and that, too, is correct.

That’s why I believe in what Dr. Ann taught when she stated that we need to consume our blended drinks within 20 minutes of preparing them (and chewing them before we swallow). Personally, I consume my energy soups and green smoothies immediately upon turning off the blender. Kitchen cleanup can wait.

If it was possible to delay oxidation with some additive, I’d be preparing energy soup by the gallon and filling up the fridge (it’s a bachelor thing).

Thanks for asking,

Jim Carey

Confronting Climate Change in the U.S. Northeast

(NewsTarget) A recent report has enumerated the catastrophic changes that the northeastern United States can expect due to global warming, particularly if local and global greenhouse gas emissions are not curbed.

The report, "Confronting Climate Change in the U.S. Northeast," was a joint project of the Northeast Climate Impacts Assessment, the Union of Concerned Scientists and more than 50 scientists and economists. It looks at the likely outcomes of two different climate change scenarios, one assuming a continued increase in greenhouse gas emissions and the other assuming significantly lower emissions due to a shift to cleaner energy sources.

The high-emissions scenario predicts an 8- to 12-degree Fahrenheit increase in winter temperatures and a 6- to 14-degree increase in summer temperatures, while the lower-emissions scenario predicts increases of 5 to 8 and 3 to 7 degrees, respectively. The global sea level is expected to rise 10 to 23 inches under the high-emissions scenario, and 7 to 14 under the lower one.

For the rest of the story: http://www.newstarget.com/022391.html

Smoking and Raw Foods

"This isn't earth shaking and only the latest in a line of personal successes. I smoke .. I know - ugh - and it is past cleaning time for the teeth. I really looked at them this morning - there was NO STAIN from tobacco & coffee on the inside of the lower teeth. Absolutely none - they look just like after a cleaning, only better, in that the "clean" is more uniform & natural looking. I know my mouth - they would be stained at this point in time. And furthermore, they literally "squeak" when rubbed .. obviously no plaque! I'm forever being surprised with little things like this that I didn't expect. We take about 1-2 oz/day, I guess, all said & done. The spraying of the mouth GOOD before bed is to me, the most important of all & done religiously."

- C.T.

Chai

After straining seeds to make nut mylk, blend the mylk with the following in a VitaMix:

-  1/2 apple
- 1 tsp. Ginger juice or 1/2 tsp dried ginger
- 1 tsp. vanilla extract
- 1 tsp. carob
- 1/4 tsp. Cardamom
- 1/4 tsp. Cinnamon
- pinch of allspice
- pinch of nutmeg

Salad Soup

Head of Romaine
2 Big handfuls of Sunflower sprouts
5 stalks of celery
2 lg. Tomatoes
1 Cucumber
1 Pepper
1 Lemon
1 Avocado
Add chopped onions after blended

Cranberry Sauce

1 1/2 ounce fresh cranberries, washed
1 or 2 oranges, peeled
1 teaspoon orange zest*-*(or finely grated orange peel)-(optional)
4 or more dates

Blend:
cranberries
oranges, until chunky,
add dates, blend, (taste, continue adding dates until sweetened to taste).

Make 2-3 days in advance.
Double or triple recipe if needed.

- Contributed by Jan Jenson

Spring Green Cooler

4 ripe bananas (start w/2 first)
4 stalks celery
1/2 C water
3 ice cubes

Blend to taste adding more bananas if needed.
Then slurp...

- Contributed by Jan Jenson

Faux Salmon (Mock Tuna)

This attractive dish resembles salmon casserole. But we know it's not!
For  luncheons or brunches this recipe is lovely served in a scooped out tomato.

Ingredients:
2        cups almonds, soaked 8-10 hours
2        whole carrots
1/2     cup coarsely chopped red onion
1 1/2  cups finely minced celery
1/2     cup minced parsley
1/4     cup minced shallot or scallion
1/4     cup lemon juice
2         teaspoons kelp powder
1         teaspoon dulse powder or granules
1         tablespoon liquid aminos
2         teaspoons nama shoyu or
1         teaspoon sea salt

Soak almonds 8-12 hours, drain, rinse, drain again. Put almonds, carrots and onions in juicer, put in large bowl, add celery, parsley, shallots, lemon juice, kelp, dulse, liquid amino's or sea salt, stir thoroughly.
Shape in mold, free hand-fish shaped or in pie crust.

Keeps several days in refrigerator.
Serves 4-6

Valya's Spicy Almond Cheese

Mix in bowl:
2  cups pulp from almond milk (unsweetened pulp)
1/4  cup olive oil*
1/2  cup lemon juice
1/2  teaspoon of Celtic Sea Salt*
1/4  cup fresh or dried dill weed
1/2  cup diced onions
1/2  cup diced red bell pepper

Decorate with cherry tomatoes.
Serves 4.

- From the book: "12 Steps to Raw Foods," by Victoria Boutenko

Quick and Easy Nut Cheese

1/2  cup Brazil nuts,
1/2  cup raw almonds,
1/4  red pepper,
1  clove garlic,
1/4  red onion,
1  lemon, juice only
1 T. miso paste,
1/4  cup fresh basil,
1  stem Swiss chard,
1/4  t. cayenne

Blend or process all ingredients until smooth,add a little water to help blend.
Cheese has texture of ricotta.
An easy lunch idea, place:
2 T. or more nut cheese on sheet of nori,
chop some scallion, cucumber and tomato,
roll it up,
then cut into rolls.

- Contributed by Jan Jenson

Summer Garden Salad

6 cups of wild or other greens, including dandelion
2 apples, chopped
1 cabbage, green
1 yam
4 tablespoons hemp seed

Chop by hand into bite size pieces.
Spiral slice yam with Saladacco.
Mix all ingredients together.

Serves 4-8

- Contributed by Jan Jenson

Green Lemonade

5  big leaves Romaine
3-4  big frilly kale leaves
1  whole lemon
1  piece ginger (1-2 inches)
1-2  apples

Blend all ingredients.
Add ice cubes, if desired.
 
- Contributed by Jan Jenson

Cold Black Ink Linguini With Spicy Sesame Sauce

1  package of hijiki, (soaked 30 minutes),
2  scallions chopped,
1  cup broccoli chopped

Mix together, set aside, prepare sauce.

Spicy Sesame Sauce
1/2  cup sesame seeds,
1/2  cup almonds,
1  t. minced ginger,
1  t. minced garlic,
1  T. nama shoyu,
1  T. miso,
1/2  lemon juiced,
1/4  t. cayenne,
2  dates soaked,
1/4  cup water

Blend until creamy, pour over salad.

- Contributed by Jan Jenson

Carrot Salad Dressing

1 med diced carrot
1/2 sliced onion
3 tbsp sesame seeds
2 tbsp cider vinegar
1/2 cup oil
4 tsp tamari soy sauce
7/8 cup water

Blend ingredients in a blender.

- Contributed by Jan Jenson

Mashed Avocado

1 avocado, mashed up
1 tomato,
1 zucchini, peeled/sliced into noodles

Mash up avocado.
Chop tomato up.
Peel zucchini, slice into noodles use potato peeler, chop up noodles in pieces.
Mix in all ingredients.
Add dried herbs. Use Tarragon, Oregano, Cumin, and/or Thyme, also add a sprinkle of Unrefined Sea Salt if desired.

- Contributed by: Jinjee

Basic Almond Maple Crust

1-2  cups almonds, soaked 8-12 hours
3-4  teaspoons maple syrup (transitional)

Soak almonds 8-12 hours, drain, rinse, drain again. Put nuts in dehydrator (30-60 minutes) until dry, or dry with towel.

In food processor add:
almonds until very fine
add maple syrup slowly, enough until almond meal holds together.
sprinkle, then gently press crust in bottom and sides of pie plate.
Not necessary for crust to be all the way up sides.

Note: This is a very thin crust. If thicker crust wanted, increase amount of recipe.

- From the book, "The Raw Gourmet, Simple Recipes for Living Well"

Live Sauerkraut

1 cabbage (red or green)
1/2-1 tsp. Himalayan Crystal Salt: this is optional
1/2 cup lemon juice
4 Tbs. dried dill or 1/2 cup fresh dill chopped
2 Tbs. caraway seeds
4 to 8 cloves garlic, crushed

1. Slice cabbage using 1mm setting on mandolin or processor, or slice thin knife. Discard outer leaves.
2. Mix all ingredients together and knead with hands. Continue working cabbage until liquid starts releasing. Let hands rest, let cabbage sit, come back every 1/2 hour until you can press cabbage, and liquid rises to top.
3. Place kraut in 1 quart jar. Press cabbage until liquid rises above it 1/8 inch. Juice may sink down a little, thats okay.
4. Place lid on jar, let sit, 1-4 days, depending how sour you like your kraut.
5. Once sauerkraut is ready, place in refrigerator.

Sauerkraut will keep about 8 months in refrigerator.
   
- Contributed by Jan Jenson

Sweet Potato Pie (Yam Pie)

Basic Almond Date Crust
(This crust is a variation: use sunflower seeds, or raisins in place of dates)
1 3/4  cup almonds, soaked 8-12 hours
1 1/2  cup date pieces or chopped dates (see note)
1  tablespoon water
1/2  teaspoon vanilla (optional)
1 Dash of cinnamon (optional)

Mix almonds and nuts in dehydrator (30-60 minutes) until dry.
In processor, process nuts and almonds, until ground.
Add dates, process until finely ground.
Add water, vanilla, and cinnamon while processing. Crust will
appear damp, holding together, add small amount
water necessary to this get.
Press into pan.

Filling
6  small yams (peeled), cut up Garnet or Jewel yams at your organic market
3/4  cup dates (soaked 20 minutes, pit and chunked)
1/4  cup raisins (soaked 20 minutes, save water)
1/2  cup pine nuts (soaked 5-10 minutes, rinse)
1/8  teaspoon Chinese 5 spice powder
1/2  teaspoon cinnamon
1/8  teaspoon garam masala, cloves or more Chinese 5 spice powder
1/2  teaspoon vanilla
2  tablespoons psyllium husk powder

Use blank screen and juicer, add yams, then alternate dates, raisins and pine nuts.
Place in processor.
Process well.
Add Chinese 5 spice powder, garam masala and
vanilla slowly, the smoother the better.
In 5-6 minutes if not very smooth, add some raisin soak water, process to smooth puree.
Slowly, add psyllium, pour into crust.
Keep refrigerated.
Serve with dollop of nut fluffs.
Makes 4 cups

Alternative
more intense flavor: soak fruit in juice of 1 orange.
Add: 1  teaspoon orange zest to yam mixture.

Increase spices to
1/4  teaspoon 5 spice powder,
3/4  teaspoon cinnamon,
1/8  teaspoon garam masala (same),
1 pinch of clove,
1  teaspoon vanilla,
1 pinch of sea salt.

Fluff Topping
Cashews have a natural sweetness, which in combination with dates is delectable. Soaked cashews grind up into a very smooth fluffy mixture. It is a delightful taste to use in place of whipped cream or yogurt, and most agree that it truly tastes better. Cashew fluff is also used as a base for several other recipes. Most cashews are not raw.

If using almonds, they don't quite give up their mealy texture, no matter how much you blend, but they make a tasty topping and are the most nutritious nut.

Best results, peel almonds, (to peel almonds soak 10-12 hours, rinse, pour hot tap water over them), allow to soak one minute, rinse in cool water, skins should slip off.

1  cup cashews, almonds or filberts, soaked 10-12 hours, drained, rinsed.
4-6  soft pitted dates soaked (in 3/4 cup water 8-10 hours, save liquid)
1/2  teaspoon vanilla (optional)

Blend nuts,grind, slowly add date water, until has consistency of whipped cream. Add dates (one at a time), blend until smooth and creamy.

Refrigerate. Keeps for a week.

- Contributed by Jan Jenson

Cherry or Berry Cheescake

Crust:
2 cups raw almonds
1/2 cup pitted dates
1/8 cup grated coconut, unsulphured, unsweetened
1/2 tsp sea salt

Combine all ingredients in bowl of food processor and process using the
S blade.  Press into pie plate.

Filling:
4 cups raw cashews, soaked in water to cover 2 hours and drained
1/8 cup fresh lemon juice
2 bananas
1 tsp ground flax seeds
1/8 cup raw honey, at room temp
1 tsp vanilla

Place all ingredients in food processor and blend using the S blade
until smooth and thick.  Pour into crust.

Sauce:
2 cups fresh pitted cherries (or strawberries, or blueberries or
raspberries, or blackberries)
1/2 cup pitted dates

Place ingredients in food processor blend using the S blade. 
Pour over pie.

Top with sliced whatever berry you used and sprinkle with coconut.

Set in the freezer for an hour or more.  Serve frozen.

- Contributed by Jan Jenson

Raw Ranch Dressing

1/2  cup tomatoes
1 juice from 1 lime
2  T. apple cider vinegar
1/2  big sweet red bell pepper, or 1 small one
1/3  cup fresh dill
1-2  stalks celery
4  T. almond butter
sea salt if desired — optional

Blend all ingredients until smooth. The dressing is great without salt.

- Contributed by Jan Jenson

Mango-Lime Parfait

Almond maple crust mixture (set aside separate):

4  cups coarsely chopped mango (about 5 mangoes)
1  cup lime juice (or lemon juice)
1  teaspoon lime (or lemon) zest
4-8  dates, pitted and chopped

In a blender, place mango pieces and blend until smooth. Add lime juice, zest and dates and process until smooth. Be patient. Mango is a very fibrous fruit and you want to achieve smooth, pudding-like results.

In a parfait or wine glass, layer crust mixture and mango lime mixture.

Makes: 4 parfait.

Variation: substitute papaya or persimmon.

Variation: add one whole peeled lemon or lime to the blender,
along with the lemon or lime juice called for in the recipe, for a strong citrus flavor.

Variation: Add another layer, thinly sliced Kiwi fruit or strawberries.

-From the book, "The Raw Gourmet, Simple Recipes for Living Well"

Breakfast Smoothie

1.  open blender
2.  put water in - 1 pint
3.  put grapes in - 3-5 small bunches
4.  put romaine, leaf lettuce, kale, dandelion, whatever green in
5.  put lid on
6.  turn on blender
7.  blend about 10-15 seconds (or less sometimes)
8.  pour into a quart jug
9.  rinse blender container
10.  enjoy!!
 
All that takes me less than 5 minutes, blend and enjoy.
   
- Contributed by Jan Jenson

Carrot/Asparagus Soup

Soup/Dressing/Sauce

This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and the tahini gives it a smooth quality. Do not use the woody ends of the asparagus, chop only the most tender part, about 2" from the end.

For extra zip, stir in 1/2 teaspoon wasabi powder.

1 cup cut up asparagus, or more to taste
1 cup carrot juice
2 heaping tablespoons tahini (or almond butter)
1 teaspoon cut up onion, or more to taste
A pinch of sea salt or
a few drops of nama shoyu or
bragg's dulse flakes

In a blender, blend first five ingredients into a smooth consistency.
Taste and adjust flavors.
Pour into serving bowl and top with Dulse flakes.
Yields approximately 1 1/2 cups.

Serves 2.

- Contributed by Jan Jenson

Rainbow Coleslaw

1 Thinly shredded green cabbage
1 Coarsely shredded red cabbage
1 Thinly sliced white / red / spring onions
1 Thinly sliced red, green / yellow peppers
1 Coarsely shred carrot
1 Finely sliced celery
1 Bite size chunky chopped courgette
1 Thinly sliced fennel including the green sprigs for decoration.

Optional extras:
Finely diced garlic
soaked raisins
black pepper
cumin
sprouted chickpeas
sweet corn
soaked pumpkin seeds
sprouts
radish
mushrooms
seaweed

Topping Tips
1.  Let stand 2-3 hours, fix ahead of time, if desired.
2.  Wintertime, this meal becomes warming by adding of curry powder.
3.  Before adding salad dressing, split contents into separate bowls.
(Add optional extras as desired). 

Examples:
i) Crunchy pesto or basil gives slaw a rich nutty flavour and texture, add raisins.
ii) Drizzle lemon juice or cider vinegar over slaw, add garlic.
iii) Salsa with chopped tomatoes, add more peppers.
iv) Curry sauce, add chickpeas for authenticity.
v) Seaweed pate for iodine rich salty taste.

Lemon-Lime Ginger Ale

1  apple, cored/sliced
1/2  inch fresh ginger, peeled
1 handful seedless grapes
1/4  lemon, peeled
1/2  lime, peeled
1 bottle sparkling mineral water

Blend apple and ginger together, add rest of fruit, blend again.
Pour into large glass; fill with sparkling water and ice.

Serves 1.
 
- Contributed by Jan Jenson

Joshua's Amazing Salad Dressing

Juice of one lemon
Juice of one lime
1/2 inch of fresh ginger
1 garlic clove
4 to 6 oz of water

Blend until smooth.

Then, take (ORGANIC of course) 1 and 1/2 stalk of celery
1/2 green bell pepper
1 bunch of fresh cilantro
some fresh dill (to taste)
1/3 of a chili pepper
1 fresh tomato
and a pinch of REAL salt and pepper

Blend until smooth.

Take one of the following ...

1 tablespoon of sesame butter or
1/2 avocado or
3 oz of extra virgin olive oil
and blend until smooth and creamy.
If you like it more creamy or smooth,
add more from fat selection,
Enjoy.

- Contributed by Jan Jenson

Smooth Flax Morning

1/4 Cup flax soaked over night in 2 cups water
1 banana
1T. lecithin granules
1/2 t. vanilla
1 slice of fresh ginger

Blend all together for a creamy morning meal.

- Contributed by Jan Jenson

Papaya Watercress Salad with Lime

Ingredients:
1 1/2  bunches watercress leaves
3  papayas seeded/sliced
1  ounce (4-5 stalks) hearts of palm, thinly sliced
1 1/2  medium tomatoes

Dressing:
3 tablespoons lime juice
3 tablespoons cilantro,chopped
1 pinch coriander
1 pinch allspice

Arrange watercress on 6 small plates.
Top layers papaya, hearts of palm and tomatoes.
Mix dressing, then drizzle over salads.
Let stand 30 minutes before serving.

Makes 6 servings.

- Contributed by: Jan Jenson

Applesauce Pie

For a tart pie use firm apples, Granny Smith apples, sweeter pie with softer apples, Fuji, Jonathan gold or Macintosh apples all work well.

Basic Almond Date Crust:

(This crust is a variation: use sunflower seeds, or raisins in place of dates)

1 3/4  cup almonds, soaked 8-12 hours
1 1/2  cup date pieces or chopped dates (see note)
1  tablespoon water
1/2  teaspoon vanilla (optional)
1 Dash of cinnamon (optional)

Mix almonds and nuts in dehydrator (30-60 minutes) until dry.
In processor, process nuts and almonds, until ground.
Add dates, process until finely ground.
Add water, vanilla, and cinnamon while processing. Crust will
appear damp, holding together, add small amount
water necessary to this get.
Press into pan.

Filling:
10-12  apples peeled, chunk
2  cups dates, pitted (or 1 1/2 cups of roughly chopped dates)
1  cup raisins
2  teaspoons cinnamon
2  tablespoons psyllium husk powder

Put apples, dates and raisins in juicer.

Add cinnamon, sprinkle in psyllium, process until mixed.
Immediately pour in pie shell.
Cover refrigerate.

Makes 6 cups

- Contributed by Jan Jenson