Raw Living Foods Lifestyle - chiDiet.net

What to do with all that FRESH Mint

Slice a cucumber, mince a tablespoon of mint, measure 1 1/2 teaspoon of extra-virgin olive oil, 1 teaspoon fresh lemon juice, and 1/4th teaspoon crushed garlic.  Toss it all together, chill and serve with a dash or cumin and pepper!  EASY!

Sparkling Watermelon Juice

Ingredients:
8 cups of ripe watermelon chunks
12 ounces sparkling mineral water
Ice cubes
Small handful of mint leaves (optional)

Directions:
Use a strong blender to puree watermelon chunks and mint leaves together.
Add a few splashes of sparkling water to get things going, if necessary.
Combine watermelon puree with sparkling water in a large pitcher.
Chill for one hour before serving over ice cubes in tall glasses.
Enjoy this simple and refreshing recipe for sparkling watermelon juice.
Serves six.

- contributed by Jan Jensen

40 Years Following Dr. Ann Wigmore

Jim,

Thank you for your informative site. It has answered  a few questions for my mother (92).

She wondered  what ever happened to Dr. Ann's plan for better health...often lamenting that the world needed it. Last week I plugged Ann Wigmore   into my search  and came up with your information and she is so happy to know this method is still  helping others.

<FYI>

In the 1960's my Mother ( who is now 92 and for whom I am caregiver) was severely ill with Asthma.  After undergoing allergy desensitization shots (then in research in a Harvard  Research project) she  not only did not get  noticeably better, she then began having allergic response to medications given to her to treat the allergies. Bloated by medicines, breaking out in hives, nausea and gasping for breath a lot of the time, her quality of life was on a fast track to nowhere.... she was desperate..  Doctors had told her they could do no more to help her.

So in  desperation she  sought out anything that might be of benefit. She lived in Massachusetts at the time and heard of Dr. Ann Wigmore.

Dr. Ann had a place in Boston where she taught people about  the benefits of wheatgrass and people went there to detoxify.

---

First the body had to get rid of toxins before it could be put on wheat grass therapy.... and Dr. Ann monitored the whole process. Mother packed her bags and went to stay at the facility for two weeks... in spite of others warning her to forget it.  She went anyway... her comment being, "What is more radical than the treatment I have just had?" Followed by, "I am going to try this!"

Father drove her to Boston where she remained in residence for several weeks, during which time she was quite ill and Dr. Ann began an intensive detoxification process.

Dr. Ann had a little male monkey she had named "Precious" that sat at the table and ate with patients.  Precious would sympathize with Mother as her body began to get rid of the poison as she was quite sick. Her system was first cleaned of toxin and then introduced to wheat grass only at first... it was an extreme approach... Dr. Ann told Mother she had never had anyone so very ill... and she was not sure she would attempt  such an extreme fast on another in the future.... only doing so for Mother because Mother so sincerely intended to carry through with  a program to help herself.
 
Dr. Ann  loved her little monkey.... and said Precious had never before gone to anyone other than Dr. Ann, who had rescued him  and saved his life. The monkey was one she had nursed back to health with wheatgrass when it was near death... and she was surprised when it took a liking to Mother.  

The little monkey would pat Mother her on the head and lay its face next to hers as if saying... hang in there, it will get better.... and as Mother began eating at the table nightly, learning about different ways of eating.  She would sample and the monkey sat with her, eating the same food, chattering away as if to tell her, "Well.... now you are on the right track."

Dr. Ann told Mother the little monkey had  also been very very  ill.... so it related to another knowing just how mother felt.   

As time went on Dr. Ann taught Mother the ins and outs of living with wheat grass. And at every milestone reached Precious would clap his hands, overjoyed at Mother's progress.

Mother watched as a woman with cancer whose nose had nearly been eaten away by disease grew the nose back with clear and lovely skin on her nose again She watched the treatment of a severe diabetic, and others with various problems began the road to recovery while in residence, and she  listened to Dr. Ann 's recounting of experiments done in India feeding undernourished people and giving them a new lease on life.
 
Mother spent her life from then on letting anyone who would listen know of her wheatgrass cure, encouraging anyone who she heard of with, any kind of problem, to look into wheatgrass as an alternative to synthetic medicines.    
 
Mother learned to grow her own wheatgrass while with Dr. Ann. Mother grew it in her kitchen and for several decades the pantry smelled all the world like someone had just mowed grass.  She not only drank what some of her children referred to as green slime, she also made it into a paste which she added to avocado in sandwiches.

And she remained healthy. She still has the original notes given to her by Dr. Ann, and Dr. Ann's original instructions as she learned how to use this diet

Over time, with age Mother modified her eating, returning ("Unfortunately," she says ) to a regular diet, and only recently has informed me she is going back on wheatgrass.  She did maintain better eating habits as a result of her experience and still  juices organic raw "stuff" from our backyard garden. Mother is about to grow wheat grass once again! 

She learned that Precious had died and Dr. Ann replaced the little monkey with a new companion, a little dog, which she also named "Precious."  

After Dr. Ann lost her life in the Boston fire Mother often lamented not only the loss of a beautiful person but also the loss of a treatment for those who needed help. When I told her of your site and the continuation of Dr. Ann's  work, she  just beamed!

Thought this part of history might interest you.

Barb
 
-----------------------

Thank you so much, Barb, for sharing. It's always refreshing to hear from long-time Dr. Ann followers. Dr. Ann wrote about Precious the monkey and Precious the dog in her book, "Our Precious Pets." According to Dr. Flora van Orden, Dr. Ann's assistant for over 22 years, all of Dr. Ann's pets were named Precious.

All of us really appreciate your sharing of this story.

Thank you,

Jim Carey
jim@annwigmore.com

Walnut Poppyseed Cake Recipe

Walnut Poppyseed Cake

From Dining In The RAW by Rita Romano

1 cup Poppy Seeds
2 cups Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Two cups carrot pureed in juicer.Chop walnuts up fine consistency in Food Processor
w/"S" blade.
Put aside.
Combine carrot puree, remaining ingredients in processor until well blended.
Mix all ingredients together.
Add a little more psyllium if necessary to hold cake together.
Press into bundt pan and chill to set.
Enjoy!

- Contributed by Jan Jenson

Why You Lose Weight Eating Raw

It’s a well-known and accepted fact that a raw food diet helps you lose weight rapidly and effectively. Some people take to raw food only to achieve significant weight loss, and once they do so, they sing its praises and adopt it as a way of life.

However, it’s not the fact that food is not cooked that leads to becoming slim and fit; it’s more because:

•    You eat hardly any saturated fats: When you go on a raw food diet, you stop eating foods that are processed which are high in trans-fats and saturated fats. This makes your body healthier and naturally slimmer. When you avoid fatty, processed foods on a long term, you also don’t tend to gain weight.  

•    Your intake of salt decreases: When you eat raw food, there’s often no need to add salt because you’re mostly eating fruits and vegetables. This means that you stop taking in salt in any form, and when this happens, you lose weight. Salt is not good for your body and causes a host of illnesses and diseases. You not only lose weight when you avoid salt, you also become healthier. 

•    You eat more fruits and vegetables: When you eat more fruits and vegetables, you eat less of other foods that contain fat and unhealthy carbohydrates. This makes you lose weight naturally because you are avoiding foods that cause weight gain. 

•    You are more energetic: When 90 percent of your diet comprises food, especially those that are naturally sweet, your body is filled with instant energy that you want to expend. You feel like going out and doing something, like exercise or other vigorous activities. In short, your lifestyle becomes very active and your metabolic rate increases. This makes you lose weight and also prevents you from putting it back on in the long run.  

•    You care more for your health: When you adapt to a raw food diet, it becomes a way of life, one that pushes you to live more healthily. You avoid alcohol, cigarettes and drugs; you don’t take medicines indiscriminately; you begin to exercise regularly; you sleep better; and you do not eat too much because it is hard to do so when you’re on a raw food diet. These significant changes contribute to a new, healthy and slimmer you.

Raw food diets are not for everyone – it takes a great deal of discipline and determination to make it work. So if you’re not sure of yourself or your level of motivation, start out slowly by adapting to a combination of raw and cooked food, and make steady progress as you go.

This guest article was written by Adrienne Carlson, who regularly writes on the topic of online nurse practitioner schools. Adrienne welcomes your comments and questions at her email address: adrienne.carlson1@gmail.com

Nut Mylk Recipes

Makes 6 cups of mylk

2 cups soaked nuts or seeds(almonds,sesame, sunflower, pumpkin, pecan,etc.)
4 cups filtered water or coconut water
5 dates, or 2 tablespoons raw honey, or 1/2 cup raisins

1. Soak all nuts 10-12 hours and discard soaking water. Seeds can be soaked for only 6 hours.
2. Blend nuts and water in a Vita Mix.
3. Strain through a seed bag.
4. Save the pulp to make seed cheese cake or to use as a base for a salad.
5. Put mylk back into the Vita Mix to blend in anything your heart desires.

Variations:

- Add a small amount of avocado, or 2 bananas, to make the mylk very creamy.
- Add vanilla extract (only glycerin based).
- Add carob powder.
- Add both vanilla extract and carob
- Chai - see recipe.

Raw Asparagus with Cream Sauce Recipe

1 pound Young Asparagus
1 C. Red Bell Pepper
1/2 C. Celery
Celtic Sea Salt to taste (optional)
1 Tbsp. Parsley
Leaf Lettuce

Cut Asparagus into 1-inch pieces, Mince Parsley, Dice Celery and Red Pepper into small pieces. Combine Asparagus, Celery and half of the Pepper in a bowl. Toss to mix. Pour over one recipe of Almond – Sunflower Seed Sauce. Garnish with the rest of the Red Pepper and minced Parsley. Serve on a bed of Leaf Lettuce.

The Basics of a Great Salad Dressing

From chiDiet.com, The Handbook to Going Raw

Fat: avocado, extra virgin olive oil, raw Tahini, coconut butter, nuts and seeds.

Acid (sour): lemon juice, raw apple cider vinegar, grapefruit juice.

Sweet: honey, date, mango, apples.

Spicy: garlic, ginger, cayenne, and hot peppers.

Salty: Celtic sea salt, celery, nama shoyu, dulse, kelp, miso.

The basic mechanics of constructing great food is very simple. Start your dressing with a fat and an acid (sour). If you desire a creamy dressing add more fat (avocado, olive oil, nut butters, coconut oil). If you desire a more sour dressing add more acid (lemon juice, raw apple cider vinegar). The key is to start off slow and build. Remember, you can always add more of an ingredient but you cannot take it away.

I tend to always start off with the fat and the acid (sour) first - usually more fat than acid. A 2-1 ratio fat - acid is a good starting point. Once you have combined these two ingredients in your blender taste them to see if you like the balance. If your dressing is too sour add more fat, and if it is to oily add more sour.

Now that you have your fat and acid blended you can add a non-sweet fruit for body. Examples of non-sweet fruits are; bell peppers, cucumber, tomatoes, and zucchini. Once you have achieved the consistency you desire add the rest of the five flavors (sweet, sour, salt, bitter, and spicy). The key to learning is to taste constantly and experiment with your balancing techniques. Add one ingredient at a time and then taste after it is blended.

Tips:

1.) Use raw garlic sparingly. You can always add more, but never take away.
2.) Easy on the cayenne!
3.) Add spices a little at a time and taste continuously.
4.) Sour flavors cut bitter.
5.) The more raw fat you add the creamier your dressing will be.
6.) Sweet cuts sour.
7.) Fats cut spice and tone down bitter

Why Soy is Not a Health Food

I've been writing about the dangers of soy, in particular US soy, because 91% of the soy grown in the United States is GMO. Now comes a new study that ties eating GMO soy with reduced fertility, reproductive disorders, slower sexual maturity, increased infant mortality, and even hair growing in the mouth. For the full report, click here: http://www.responsibletechnology.org/utility/showArticle/?objectID=4888#hair

Non-Alcoholic Margarita Recipe

Non-Alcoholic Margaritas

8  Large limes
1  Large Valencia orange
6  Cups cold sparkling or mineral water
1/8  cup Stevia or Aguave syrup
2-3 Fresh mint leaves

Wash limes and orange. Squeeze limes and orange into pitcher. Place lime and
orange hulls into pitcher. Add sweetener. Crush lime and orange hulls
with juice and sugar with wooden spoon, (releases the citrus oil.) Add
water to mixture. Stir mixture well. Sweeten to taste.

In blender, add 1 cup ice to every 1/2 cup lime/orange mixture.
Blend until smooth.
Pour into chilled margarita glasses.
Garnish with lime.

- Contributed by Jan Jenson

Raw Living Foods LIfestyle

Get a head start on Summer

I put together a 10 DVD set of the Dr. Ann Wigmore Raw Living Foods lifestyle for a very, very special price. This is a "first opportunity" for subscribers only.

Check it out: http://www.chidiet.com/hs3.htm

Enjoy!

Jim Carey

Helping Others to Help Yourself

You can get your certification as a Raw Food Coach, Raw Lifestyle Coach, and Raw Food Educator with the Dr. Ann Wigmore Raw Living Foods Home Study Program.

DVD version: http://chiDiet.com
Online version: http://RawLife.org

Raw Chili Recipe

RAW CHILI
- by Tim Trader and Laurie Master
Serves 4 when served with a simple salad

This is a low-fat, healthful alternative

3 cups tomatoes, diced small
2 cups of red bell peppers, diced small
3/4 cup zucchini, chopped
1/4 cup sun dried tomatoes

Combine 2 cups of tomatoes and 1 cup of bell pepper with sun dried tomatoes and zucchini in the blender. Blend well. Place remaining diced tomatoes and bell peppers into four serving bowls, then pour blended mixture on top. Serve immediately.

Optional: For a more authentic, "chili" taste, you may add 1/4 teaspoon cumin and 1/4 cup of diced onion. Try it first as is, then add if you would like.... enjoy.

[Janee said to blend the tomatoes, red bell pepper and zucchini first and then the sun dried tomatoes.]

-- thanks to Jan Jenson

Making Veggie Kraut - a Recipe

Making Vegie Kraut – What You Will Need

CROCK POT. PLATE, or something flat to fit inside crock pot. CABBAGE – 2 heads, or amount needed, red or green). OTHER VEGETABLES as desired for flavor and color: cauliflower, carrots, beets, dulce, kelp, etc. Manual GRATER, SHREDDER or KNIFE.

<- click on image for larger version

1 Gallon Sauerkraut

- 2 large heads of cabbage, red, white or mixed
- 1 beet (optional)
- 3 - 4 ground juniper berries (optional)
- 2 - 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional)
- 1 tsp. kelp (optional)
- 1 tsp. caraway seed ground

1. Grate cabbage and beet in a standard sized grater or food processor.   Save 2 or 3 outer cabbage leaves to cover sauerkraut.

2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding.

3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage.  The more you pound, the more of a smooth velvety taste the sauerkraut will acquire.

4. Mix in rest of ingredients.

5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days.
If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag.  Put a paper bag on top of that (sauerkraut ferments better in the dark).

6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month.

Add sauerkraut to any salad preparation.  It combines well with all vegetables and will help your body digest the meal. Blend or add into sauces and soups for texture and taste. Juiced, it is an unsurpassed enzyme builder.

The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride.

Sauerkraut is a predigested food.  Starches have been broken down into simple sugars and proteins into amino acids. It is a blood cleanser and helps with regular bowel movements. It contains a lot of vitamin C and aids longevity through improving digestion.

Apple Beet Greens Recipe

1 Beet
5 Apples
1 Cucumber
3 Stalks of Celery
Half a head of Romaine
1 Handful of Buckwheat
1 Handful of Sunflower
1 Cup of Rejuvelac

Fennel Orange Lime Balm Salad Recipe

1 large fennel bulb
5 large oranges
2 1/2 tablespoons lemon juice
1/2 cup seedless grapes, halved
1 tablespoon chopped lime balm leaves

Trim the top and bottom off fennel bulb. Quarter and slice bulb as thin as possible. Place fennel in medium bowl. Peel, seed and cut oranges into sections, then chop into smaller pieces. Stir in the grape halves and toss with lemon juice. Sprinkle with lime balm leaves.

- contributed by Suzanne

Quick Yummy Raw Hummus Recipe

Quick yummy hummus

Basic ingredients:
       Sprouted chick peas (soak in water drain until sprouted)
       Garlic
       Cider vinegar
       Tahini
       sun dried tomatoes(optional)
       olives(optional)
       artichokes(optional)
   
Method:

Put all ingredients in blender,
blitz until nice creamy consistency. 

Almond Carrot Pate Recipe

Almond Carrot Pâté with Lettuce and Red Bell Peppers
By Frederic Patenaude

Basic recipe serves 3-4

1 cup almonds (measured before soaking)
2-4 medium carrots

Directions:
The almonds should be soaked 8 hours in water, or over night. After soaking, homogenize the carrots and almonds to create a pâté. The best way to do this is to use a Champion juicer or Green Life juicer (or other similar juice) with the blank plate on alternating between the carrots and the soaked almonds. You may also use a food processor or even a blender (more difficult). The idea is to achieve a nice pâté consistency.

* Note: the more carrots you use, the more “juicy” and less fatty the pâté will be. The more almonds you use, the more fatty and rich it will be. It depends on your preference.

When you have the pâté ready, add the following to the mixture:

1 lemon (juice of)
3-5 green onions, chopped fine
Dulse flakes or whole dulse (briefly rinsed) to taste (I usually add several heaping tablespoons of dulse flakes)**

Serve this pâté inside red bell pepper halves and romaine lettuce leaves!

** Note: Dulse is a sea vegetable. You can find it most health food stores. It will give the pâté a more salty and “fishy” flavor, which is what we’re after. I suggest using 2-4 tablespoons of dulse powder. If dulse isn’t available, use some sea salt.

The Biology of Belief, with Bruce Lipton

My partner Dr. Steve at RawDoctors.com has put together a 5 CD package about the body-mind connection and healing.While I'd heard all of the interviews before, over the last few days I've been listening to the CDs again while I'm driving.

I just wanted to let you know that I REALLY think they're great. It's good to be reminded of these things on a regular basis.

Steve's running them at a special price, but there's only a few days left to get your set!

Here's the link again: http://chidietvideos.com/the-secret-ingredient

Jim Carey

Diabetes Linked to Improper Sleep Patterns

40 Winks or More

We all know that getting enough quality sleep is vital to our health. Sleep is the body’s time to do ‘fix up.’ Well you may be able to add yet another benefit to getting forty winks.

A new study from the University of Chicago indicates that not getting enough quality sack time, along with a sedentary lifestyle, as well as overeating may all contribute to getting diabetes.

Your lifestyle does make a difference in your health. In fact, this is the kind of information that needs to be considered in Washington as they are trying to fix our broken ‘health’ care system. People taking responsibility for their own health in little ways like getting enough ‘shut eye’ can go a long way to reducing the cost of health care, be it good, bad or indifferent.

Full story: http://www.reuters.com/article/healthNews/idUSTRE57B3I620090812

Zucchini Chips Recipe

Zucchini Chips
Phyllis Ryan

For sweet ones (sm. round bowl)
Zucchini sliced very thin coated with Agave Nectar
Dehydrated over night 105 degrees

For salty ones (rectangular bowl)
Zucchini sliced very thin coated with Italian dressing (Good Seasons Packet prepared as directed)
Dehydrated all day 105 degrees

Stuffed Salad Recipe

2 cups alfalfa sprouts
1 cup mung sprouts
1 tomato diced
1/2 medium avocado, chopped
1 tablespoon tamari
6 outer leaves romaine lettuce

Mix alfalfa and mung sprouts with tomato, avocado, and tamari.
Roll up salad ingredients inside romaine lettuce leaves and secure with a toothpick. 
Serve on a bed of alfalfa sprouts with some veggiekraut on the side.

How Raw Foods Saved my Life - by Jim Carey

What Dr. Ann Wigmore's Raw Living Foods Lifestyle Did, and Does, For Me

by Dr. James Carey, PhD (applied microcomputer technologies)

For 23 years I lived in Key West, Florida, and built several computer companies. In '98 I sold off the business, apartments, office building, house, and most of the stuff I'd accumulated. By January '99 I was 48 years old, free and financially liquid.

I took almost two years off and toured the United States, traveled 60,000 miles, first with an Airstream trailer, and later with a Bluebird motorcoach.

I also spent the time overcoming my addiction to cigarettes, something I'd been dependent upon since I was 14 years old.

By Spring of 2000 I was rested, collected, and tobacco-free. I'd relocated to rural Georgia, adopted a dog, and started building a house with my own hands. I also weighed 260 lbs. I'd been watching my weight creep up over the years, from my college weight of 165 to around 220 by '99.

I considered myself healthy because at 45 I could still shinny up a 30 ft. sailboat mast and repair the masthead while holding on with my legs. But a year or more of sitting behind the steering wheel substituting junk food and rich meals for the cigarettes I was trying to give up really put the weight on me.

Now I was almost 50, and single-handedly building a house. I considered myself to be in good shape, I was active and pain-free, but I sure was getting big.

Jim at 260 lbs.

Jim at 170 lbs.

So... January, 2001. New Year's Resolution - go on a diet. I read about health and nutrition, then put myself on a 1700 calorie-a-day vegetarian diet. I walked at least three miles a day, five times a week.

In four months I lost 20 lbs., bringing my weight down to 240. I kept counting calories in my little notebook, I kept walking 15 miles or more a week, and by Summer - still 240 lbs.!

I could not lose any more weight. Frustrating. If I went off my diet for a weekend in Savannah I'd gain 5 lbs. in two days, then take a week - or more - to get rid of it.

Back to the Internet for more research. I read about people who had been on one diet or another, but after initial improvements their health deteriorated and they were facing new health challenges because of the inadequacies of the dietary regime they'd adopted.

The deeper I dug, the more one program stood out. The Raw Living Foods lifestyle, taught by Dr. Ann Wigmore. It was old knowledge going back thousands of years, and she was the most famous of modern advocates. What impressed me most were:

1) Testimonies by people that have lived the lifestyle for 20, 30 and 40 years, and are thriving on it.

2) What does the founder look like today, or what did they die of? Dr. Ann died of smoke inhalation while fighting a fire, at 84. She was fit and healthy.

3) Other raw fooders have died as a result of sports accidents in their 80's and 90's, not of disease or medications. All maintained an active lifestyle up until their passing over.

4) Dr. Wigmore's Raw Living Foods Lifestyle combines raw living food, internal cleansing, body detoxification and plant-based supplementation. All of the elements of good health rolled into one.

5) There are hands-on training centers where one can go and experience the program for an extended period of time, and not just try to sort it out from books or weekend seminars.

6) Most hands-on centers are reasonably priced - I've paid as much for one night at a nice hotel for what they charge for a week's stay.

7) Dr. Ann Wigmore's program is educational, not "do this blindly because I say so." At the training centers they teach why the body isn't healthy, and what you can do about it. As an engineer and scientist, I appreciate this.

The more I looked at it, the more the Raw Living Foods Lifestyle stood out as being the program that would work for me - or for anyone!

Synchronicity also came into play. An old friend. When I mentioned Dr. Ann Wigmore's Raw Living Foods program she told me that she'd studied with Dr. Ann at Hippocrates Institute in Boston, and credited the lifestyle with changing her life.

August of '01 found me at Creative Health Institute, near Union City, Michigan. On a trip to visit family I stopped in for a three-day visit. I was so impressed with the personal experiences of the graduating students that I went back to Georgia, closed up the farm, and returned to Michigan to attend the two-week program. I still weighed 240 lbs.

In my first two weeks at Creative Health I lost 20 lbs. I never went hungry, I never missed a meal, I never counted a calorie. Indeed, I usually had seconds.

At the end of the first month I was down to 210 lbs. When I headed back for Georgia for Christmas I weighed 200 lbs. I'd lost 40 lbs. without even working at it!

Why did the program work so dramatically for me?

I was toxic. Not only did the organic, unprocessed food that Creative Health served reduce and eliminate the toxins in my body, Dr. Ann's program helped my body eliminate toxins that I'd been accumulating all of my life.

By eating processed foods, I'd been putting toxins into my body faster than my body could remove them. I learned that my body was storing these toxins in fat cells in order to protect me. Once I eliminated the toxins I was ingesting, my body was able to process the backlogged accumulation and dispose of it.

I also learned that I had a large amount of impacted fecal matter. Most people do. Enemas cleared out this backlog.

From '01 to '05 I spent three to six months of the year at Creative Health, helping out as a volunteer as I helped myself get healthier. I weigh 170 lbs. now.

The other reason I kept returning to Creative Health was the good feelings I felt when I saw others overcome their health challenges. I've seen people heal diabetes, obesity, arthritis, colitis, after-effects of chemotherapy, breast cancer, hepatitis, heavy metal poisoning, asthma, wounds that wouldn't heal, PMS, migraine headaches... all forms of health challenges.

I've seen people stop smoking, painlessly, in just a few days. They didn't even notice that they'd quit. Wish I knew that back in '99.

I've watched people perk up, heal, and get happy. Like Chantel from Zimbabwe. She came to Creative Health with rheumatoid arthritis, which she'd had since she was 16. She was 26. Upon graduation from the two-week program Chantel said, "I stopped taking my medication after I was here three days. I've not had any pain in more than a week."

With tears streaming down her cheeks, she added, "This is the best I have felt since I was 15 years old."

Some time later Chantel sent me an email: "While I am only 75% raw after these two years, I am not taking medication, and my pain has not returned. I am happy to tell you that I am now married and three months pregnant. Your program made this possible. Thank you, thank you, thank you."

What do raw living foods do for me?

Helped me lose over 70 lbs.,

Gave me an energy level that's like being 25 again (I even took up skydiving - at 54!).

Instead of sleeping 8-10 hours a night, I wake totally refreshed after only 4-6 hours of sleep.

My bowels are regular and move easily.

I'm happier - all the time. I have a more positive outlook on life. People say I "glow," and I smile all the time.

My taste buds have changed, and my cravings for snacks, sweets and caffeine have disappeared.

Most of all, I find my life more satisfying and rewarding than it's ever been before.

I try to help Creative Health in their mission. I've installed computers and a network, rewrote the website, taught classes, mowed the lawn, started a newsletter, served as Program Director, done public speaking, fixed toilets, painted, produced videos, answered the phones, stuffed envelopes, and told my story on TV and radio

When I was answering the phone at Creative Health I repeatedly heard people say, either:

1) I have the time to attend, but just can't afford it, or

2) Affording it is no problem, but there's no way I can take two weeks off.

For those reasons I created the Home Study Program. From a file cabinet with over three decades of research studies and student materials, and two decades worth of videotape, I spent my winters assembling the most comprehensive overview of the program I could.

I now administer the Raw Living Foods Home Study Program in order to help those who:

1) Can't afford to attend a center,

2) Want to have a comprehensive overview of the program to take home with them, or

3) Need training materials to help them share their wonderful transformation with others.

I'm finding it a great way to spend my retirement, and the second half of my life!

Jim Carey
Midville, Georgia
Learn more: http://chidiet.com

Vanilla Delight Recipe

This is something a bit heavier to keep from being hungry for several hours. You can also add green powder or other supplements to this drink.

I often blend in several handfuls of sprouts or even some kale to increase my consumption of greens and also to lighten the sweetness. A great way to get greens into kids!

1 cup water
2 tablespoons raw tahini or more depending on how many calories you want
1-2 frozen bananas.
Dash of vanilla (optional)
Optional sweetener if desired: a date or two

Blend until thick and smooth.
Serve immediately.

Serves 1

Raw Stuffed Peppers Recipe

Stuffed Peppers

1 cup alfalfa
1 cup lentil sprouts
1/2 medium avocado, mashed
1 teaspoon tamari
4 green or sweet red peppers, hollowed out

Mix sprouts, avocado, tamari, and lemon juice together in a bowl.
Stuff mixture into hollowed out peppers and serve on a bed of alfalfa sprouts.

Smooth Coco Pudding Recipe

Smooth Coco Pudding

2 T. raw carob powder
1 avocado
meat of one young coconut,
6-8 soaked dates

Blend everything until smooth and creamy.
For a frozen dessert, freeze pudding in ice cube trays, run through juicer.

- Contributed by Jan Jenson

Re-Released on DVD

Get a head start on Summer

I put together a 10 DVD set of the Dr. Ann Wigmore Raw Living Foods lifestyle for a very, very special price. This is a "first opportunity" for subscribers only.

Check it out: http://www.chidiet.com/hs3.htm

Enjoy!

Jim Carey

Curried Squash and Fennel Soup Recipe

Curried Squash and Fennel Soup

4 cups butternut squash, peeled and chopped
2 cups baby peeled carrots, chopped
6 stalks celery, chopped
2 bulbs fennel, chopped
1 apple, peeled and chopped
1 clove garlic, chopped
1 inch piece of ginger, peeled and minced
1/2 cup of raw tahini
1/2 cup of extra virgin olive oil, cold pressed
2 T curry powder
1 T cumin powder
2 t celtic sea salt, fine ground
cumin seeds, lime wedges, and cilantro sprigs for garnish

In food processor, pulse each of the first 5 ingredients, then combine in large mixing bowl.
In blender, add ginger, garlic, curry, cumin, olive oil, and tahini.
Blend (add water if necessary).
Combine in mixing bowl with vegetable mixture.
Add sea salt, mix well.
In batches, fill blender 3/4 full and liquefy.
Serve soup slightly warm (not above 105 degrees).
Garnish soup bowls with a sprinkle of cumin seeds, a sprig of cilantro and a squeeze of lime juice.

- Contributed by Jan Jenson

Raw Almond Stuffing Recipe

ALMOND STUFFING
- Makes 4 servings

-- 2 cups almonds, soaked 8-12 hours, drained, and rinsed (about 2 1/2 cups after soaking)
-- 1 apple, cored and chopped
-- 2 cloves garlic, crushed
-- 1/2 yellow onion, chopped
-- 4 stalks celery, diced
-- 2 tablespoons ground golden flax seeds
-- 1 tablespoon olive oil
-- 2 teaspoons tamari
-- 1/2 teaspoon sea salt
-- 2 tablespoons poultry seasoning

Place the soaked almonds in a food processor and process until smooth. Add the apple, garlic, and onion and pulse briefly, to incorporate and chop slightly. Remove the almond mixture to a mixing bowl and add the celery, ground flax, olive oil, tamari, sea salt, and poultry seasoning. Mix well. Crumble the stuffing onto a dehydrator mesh sheet (no teflex needed) and dehydrate at 105 degrees F for 5 hours. Stored in a sealed container in the refrigerator, Almond Stuffing will keep for five days.

Serve garnished with cranberry relish.

This recipe comes from Jenny Cornbleet and Living Light Culinary Art Institute.

Love to all,
Schall

Jazzy Tahini Dressing Recipe

by Noel Kaufmann

3/4 cup sesame seeds soaked (3 hours)
Blend along with soak water until fairly smooth.
Blend together with:
juice of 1 lemon
garlic to your taste
tbsp. or so ginger powder
1/2 cup olive oil
sweeten to taste
Makes 1/4 cup apple juice

- Contributed by Jan Jenson

How to Become a Raw Lifestyle Coach

You can get your certification as a Raw Food Coach, Raw Lifestyle Coach, and Raw Food Educator with the Dr. Ann Wigmore Raw Living Foods Home Study Program.

DVD version: http://chiDiet.com
Online version: http://RawLife.org

Apple Nut Horseradish Dip Recipe

Contributed by Pat Benfield 
Pamperedpallet.com

2 apples, peeled, cored
1 T lemon juice
1/4 C yogurt
1 T prepared horseradish
2 T minced or ground walnuts

Grate apples, immediately combine with lemon juice to prevent discoloration.  Blend in remaining ingredients.

Serve dip with chips, crackers, or vegetable dippers.

Spinach Cauliflower Salad Recipe

Spinach Cauliflower Salad (Transitional Diet)

1/2 large bunch spinach, torn into bite-size pieces
1/2 medium head of cauliflower, broken into florets, cut in 1/4" slices
1 large avocado, diced
6T flax oil
3T lemon juice
2t Bragg's
1t dry mustard
1t dry basil leaves
1 large clove garlic, pressed
dash of ground nutmeg
1/2 C almonds, soaked 12-48 hours, blanched, and chopped

Combine spinach, cauliflower and avocado in a bowl.
In a small bowl, mix flax oil, lemon juice, Bragg, mustard, basil, garlic, and nutmeg.
Pour over salad and gently toss.
Sprinkle with almonds

Raw Lasagna Recipe

Best made one day in advance.

One pan 9.5" X 13" X 2" - (3 quarts)
Serves 8-10

Ingredients:
5-6 zucchini
3-4 Cups coarsely chopped Mushrooms (sliced portobellas or baby bellas instead,if desired)
6 Cups Spinach, packed, roughly chopped

Cheese:

4 Cups Sunflower pate (recipe below)

Use water in place of 1/2 of the lemon juice.

Marinara Sauce (recipe below)

cheesecloth (culinary usage)

Preparation:

Thinly slice zucchini long way.
Marinate 1-2 hours in olive oil, water and lemon juice.
Completely cover bottom of pan twice.
Double layer cheesecloth in pan, place 6 inches cheesecloth
hanging out on all sides.

Assemble the lasagna:

Lay cheesecloth down first.
Pat dry marinated zucchini. Fit close together, so covers bottom of pan.
Pour small amount marinara sauce over zucchinis.
Spread 1/2-mushrooms in layer.
Spread 1/2-pate layer over mushrooms.
Spread 1/2-chopped spinach over pate, press.

Repeat the steps:

Zucchini slices
1/2 of the remaining marinara sauce
remaining mushrooms
remaining pate
remaining spinach-press
remaining marinara (add chopped tomato and
basil to top, if desired)

Cover tightly with plastic wrap and refrigerate.

Marinara Sauce

Serves 8-16

2-3 cups Sun Dried tomatoes, soaked 2 hours in water
8-10 fresh tomatoes
parsley
onion
garlic
fresh basil
oregano
sea salt
olive oil

Cut and blend tomatoes in blender. 3 cups of pureed tomato. Drain sun dried tomatoes (save liquid to thin sauce later, if needed), add enough to tomato puree until mixture is thick.
Add garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano, to taste, (add chopped olives if desired).

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

The Boutenko Family's Favorite Green Smoothie Recipe

The Boutenko Family's Favorite Green Smoothie Recipe
- by Victoria Boutenko

1/2 pound of fresh Lamb's Quarters,
or 1/2 bunch of fresh dinosaur kale
2 ripe mangoes
2 very ripe bananas
1 quart water

Blend thoroughly in a Vita-Mix blender.
Yields 1/2 gallon of delicious smoothie.

Why Do My Best Efforts to Be Healthy Fail?

Why Do My Best Efforts to Be Healthy Fail?

In fact, the headline should read “Why Do My Best Efforts (in Everything) Fail.”

First off, it’s not your fault. I know that sounds like some kind of ‘feel good’ psychobabble. But it’s not. There is excellent, solid science behind it. Without going into a big longwinded discussion and getting all scientific about it, here goes.

All of your taste preferences have been given to you. You had NO voice or choice in the matter. Inside your mother, you tasted what she did. Once born, you sampled what the family ate. Their choices became yours.

Now you may say, “I don’t eat or do anything like my family!” Not so fast. You may be rebelling from your subconscious programming but you are fighting it every step of the way. THEY made the choices for YOU. You will do the same for your children. It’s inevitable.

I Want to Do Better – What Stops Me?

Here’s the science:

When you were just a fetus, everything that happened to you was recorded as a feeling. Whatever Mom felt or ate, you felt as well, and it was saved as an ‘emotional memory.’ Once born, this became your feeling template, so to speak. Everything fell into categories given to you – before you were even born. To quote biologist Bruce Lipton, “babies are in a state of virtual hypnosis.” Anything that Mommy or Daddy (or some authority figure) says or does is taken at face value, as truth, whether it is or not. Yes, there is a Santa Claus, there is a Tooth Fairy and there is an Easter Bunny. No question. No doubt. As children, we take in everything without context or judgment.

And that also applies to our food likes and dislikes.

Our subconscious (meaning we are not consciously aware of its operating in our lives) mind is much, much more powerful than our conscious mind. To show how much: every beat of your heart, every breath you take and all of the things that go on to keep you alive every minute of every day are ALL controlled by your subconscious. Imagine what shape you would be in if you have to consciously keep your heart beating, your lungs breathing or… well, you get the idea. You couldn’t do it all. That is how powerful your subconscious is. And what runs your subconscious is essentially all those "emotional memories" you had as a fetus and a baby. The conscious mind is logical. The subconscious is emotional/feeling. And which one keeps you alive???

So to my point, whether we succeed in life or not, whether we meet our own life expectations or not, whether we stick to that health plan or not, we are playing by the emotional (subconscious) ‘script’ we were given when we were too young to decide for ourselves! It may have been a perfectly good ‘script’ for our parents but maybe not so good for us. Doesn’t matter. Fetuses and babies take in what’s given to them – for good or bad. For our Christian friends, remember Jesus said – you have to be ‘reborn.’ Maybe he wasn’t just talking in a religious sense?

You Have a Choice – Victim or Creator In Life

Now you are probably saying: “Alright, I am a victim of circumstance, HELP!”

Well, we all are, but there are ways to change your original ‘script.’

First you have to be aware of your potential. You can do and be more than you think you can right now. That’s why we at RAWDOCTORS have put together a five CD package dealing with this very issue. It literally is the ‘missing link’ to health, wealth and happiness.

In the first two CDs you will hear Dr. Bruce Lipton explain not only how your emotions directly impact your life and your health, he will also show you what is really possible once you rewrite your original ‘script.’ You will be blown away!

The third CD comes from one of the ‘positive thinking’ gurus, Neville Goddard. He will help you along the path to rewriting your original ‘script.’ You get not one but two discussions with him on the subject. Good practical information here.

In the fourth CD, you will get eight different audio interviews, heard on the podcast REAL HEALTH WITH DR. STEVE. Some talk about the power of prayer, meditation and love. Healing Touch expert Julie Motz tells you what your food preferences are telling you about your emotions. Dr. David Kessler, former head of the FDA, talks about his battle with food and how he won. All in all, you will get some insights on how you can rewrite that original ‘script’ you were given as a child.

Finally, for those who want more ‘hands on’ information, the fifth CD will have four PDF articles: "The Science of Happiness," "The Secret of Happiness," "Optimism and Your Health" and finally, "The Power of Gratitude."

But wait…there is one more PDF article. This one is very, very practical and useful. It is an Emotions Chart. You can see how different emotions impact specific parts of your body. It completes the Mind-Body connection for you!

So rather than being a victim of your original ‘script’, you now have a five CD package that will explain the situation, show you how to re-program your ‘script’ and give some useful aids to move the process along. You need not surrender to your childhood conditioning. You can take control and this package starts your on your journey to wholeness, healthfulness and happiness!  

God bless and be well,
Dr. Steve
RawDoctors.com

Check out the 5 CD set, The Secret Ingredient of Optimal Health, here:
http://chidietvideos.com/the-secret-ingredient

Butternut Squash Soup Recipe

Butternut Squash Soup

1 and 1/2 cups water (1/2 apple juice or mango or apricot juice works too!)
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika

Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix.

Dr. Ann Wigmore Video Collection

Get a head start on Summer

I put together a 10 DVD set of the Dr. Ann Wigmore Raw Living Foods lifestyle for a very, very special price. This is a "first opportunity" for subscribers only.

Check it out: http://www.chidiet.com/hs3.htm

Enjoy!

Jim Carey

Jim,

Thank you for your informative site. It has answered  a few questions for my mother(92).

She wondered  what ever happened to Dr. Ann's plan for better health...often lamenting that the world needed it. Last week I plugged Ann Wigmore   into my search  and came up with your information and she is so happy to know this method is still  helping others.

<FYI>

In the 1960's my Mother ( who is now 92 and for whom I am caregiver) was severely ill with Asthma.  After undergoing allergy desensitization shots (then in research in a Harvard  Research project) she  not only did not get  noticeably better, she then began having allergic response to medications given to her to treat the allergies. Bloated by medicines, breaking out in hives, nausea and gasping for breath a lot of the time, her quality of life was on a fast track to nowhere.... she was desperate..  Doctors had told her they could do no more to help her.

So in  desperation she  sought out anything that might be of benefit. She lived in Massachusetts at the time and heard of Dr. Ann Wigmore.

Dr. Ann had a place in Boston where she taught people about  the benefits of wheatgrass and people went there to detoxify.

---

First the body had to get rid of toxins before it could be put on wheat grass therapy.... and Dr. Ann monitored the whole process. Mother packed her bags and went to stay at the facility for two weeks... in spite of others warning her to forget it.  She went anyway... her comment being, "What is more radical than the treatment I have just had?" Followed by, "I am going to try this!"

Father drove her to Boston where she remained in residence for several weeks, during which time she was quite ill and Dr. Ann began an intensive detoxification process.

Dr. Ann had a little male monkey she had named "Precious" that sat at the table and ate with patients.  Precious would sympathize with Mother as her body began to get rid of the poison as she was quite sick. Her system was first cleaned of toxin and then introduced to wheat grass only at first... it was an extreme approach... Dr. Ann told Mother she had never had anyone so very ill... and she was not sure she would attempt  such an extreme fast on another in the future.... only doing so for Mother because Mother so sincerely intended to carry through with  a program to help herself.
 
Dr. Ann  loved her little monkey.... and said Precious had never before gone to anyone other than Dr. Ann, who had rescued him  and saved his life. The monkey was one she had nursed back to health with wheatgrass when it was near death... and she was surprised when it took a liking to Mother.  

The little monkey would pat Mother her on the head and lay its face next to hers as if saying... hang in there, it will get better.... and as Mother began eating at the table nightly, learning about different ways of eating.  She would sample and the monkey sat with her, eating the same food, chattering away as if to tell her, "Well.... now you are on the right track."

Dr. Ann told Mother the little monkey had  also been very very  ill.... so it related to another knowing just how mother felt.   

As time went on Dr. Ann taught Mother the ins and outs of living with wheat grass. And at every milestone reached Precious would clap his hands, overjoyed at Mother's progress.

Mother watched as a woman with cancer whose nose had nearly been eaten away by disease grew the nose back with clear and lovely skin on her nose again She watched the treatment of a severe diabetic, and others with various problems began the road to recovery while in residence, and she  listened to Dr. Ann 's recounting of experiments done in India feeding undernourished people and giving them a new lease on life.
 
Mother spent her life from then on letting anyone who would listen know of her wheatgrass cure, encouraging anyone who she heard of with, any kind of problem, to look into wheatgrass as an alternative to synthetic medicines.    
 
Mother learned to grow her own wheatgrass while with Dr. Ann. Mother grew it in her kitchen and for several decades the pantry smelled all the world like someone had just mowed grass.  She not only drank what some of her children referred to as green slime, she also made it into a paste which she added to avocado in sandwiches.

And she remained healthy. She still has the original notes given to her by Dr. Ann, and Dr. Ann's original instructions as she learned how to use this diet

Over time, with age Mother modified her eating, returning ("Unfortunately," she says ) to a regular diet, and only recently has informed me she is going back on wheatgrass.  She did maintain better eating habits as a result of her experience and still  juices organic raw "stuff" from our backyard garden. Mother is about to grow wheat grass once again! 

She learned that Precious had died and Dr. Ann replaced the little monkey with a new companion, a little dog, which she also named "Precious."  

After Dr. Ann lost her life in the Boston fire Mother often lamented not only the loss of a beautiful person but also the loss of a treatment for those who needed help. When I told her of your site and the continuation of Dr. Ann's  work, she  just beamed!

Thought this part of history might interest you.

Barb
 
-----------------------

Thank you so much, Barb, for sharing. It's always refreshing to hear from long-time Dr. Ann followers. Dr. Ann wrote about Precious the monkey and Precious the dog in her book, "Our Precious Pets." According to Dr. Flora van Orden, Dr. Ann's assistant for over 22 years, all of Dr. Ann's pets were named Precious.

All of us really appreciate your sharing of this story.

Thank you,

Jim Carey
jim@annwigmore.com

Raw Carrot Soup Recipe

Raw Carrot Soup

6 large Carrots
1/4 cup raw Sweet Onion
1 1/2 cups raw Almonds (soaked overnight and drained)
1 large rib of Celery
1/2 Red Bell Pepper
1/4 teaspoon Paprika
1/2 teaspoon Thyme
Celtic Sea Salt to taste, if desired
3 cups Distilled Water

Combine all ingredients in a blender and process until creamy.
Serve immediately.
Can be garnished with fresh or dehydrated chives.

- contributed by Jeri Wilson

This is the Cat's Meow!

Dear Dr. Carey,

We just received your package yesterday in the mail.  Everything seems to be in good condition.

The boys had fun helping me sort everything and check it off against the checklist online.

We felt like children in a candy store, God's "candy" that is!  Not only were we able to check off everything, but found even more extras!

I told a friend of mine that this will be our Health and Nutrition curriculum for the next 10 years!

The Super Quick Start Guide is extremely helpful!  Like you said, this is A LOT of information and it looks very overwhelming at first.

It is hard to stick to the schedule you laid out, I want to look at and read everything at once, but I know it will be worth it!  :-)

Right now, I am starting to read Why Suffer? How I Overcame Illness & Pain Naturally.

Thank you, once again, Dr. Carey, for the program!

God bless,

Lisa Dams

[ see chiDiet.com for more information ]

Rice Mylk Recipe

Dear Jim,

Middle-aged musings on what the parents used to do.  My mother went back to work when I was 11 or so, and Daddy stayed at home, with the company business in the garage apartment and garage next door; he was Mr. Mom to picking me up from school, etc.  They shared cooking duties as I can remember, but this email is to write that Daddy always soaked beans, beit kidney or pinto or navy draining them off before he cooked them (with ham, of course).  He never said why he soaked them.  That generation just knew.

Much was lost on my generation in the convenience of foods (first tv dinner: 1954). 

Fast forward to now.  The soaking method seems to apply to all of the beans and grains, and we now know the science of the WHY, and I soak and drain for about two to three days prior to use of any of them. 

With the Vitamix (or any other blender) I get almond milk and all the other milks so simply.  Have been making almond milk for two years now since I took the Vitamix out of the box - that was the first thing I concocted, but this email is to announce my discovery of the ease in making RICE MILK.

I know, I know, slow learner, it's in all the books, but this for me is major, and a big part of not eating late at night.  The richness of this from the Vitamix versus the boxed versions (not cheap, either) is flavor-wise beyond any of the commercial versions (ditto on the almond milk, etc.).  Why rice milk?  Because it is a carbohydrate and energy-giving drink.  So, for the recipe files:

RICE MILK:  THE NOVEL
Unabridged; the MLK Fisherish long version - why not write long when short would do?... 
Soon to be a major motion picture (well, isn't everything?) Copyright 2007, The Annals of Raw - literally, right this minute.

Acknowledgements (ok, just a Nota Bene):  Vitamix used here to denote Vitamix or any other blender.  I love my Vitamix, but that's another post...Thanks to Jim Carey and his life-long (since 2001) devotion to helping us recover our health!!!

Table of Contents
Per serving: half cut brown rice
Filtered water
Vitamix

Chapter 1:
Soak the rice a day or two or three before actually wanting to drink this and drain off water several hours later (or next morning) each time.
Basically put warm or hot water on the grains in a bowl or jar and let sit (go to work, go to sleep, etc.)

Chapter 2:
Day two or day three:
Drain off final soaking water, scoop wet grains into a blender using new filtered water to rinse out the bowl or jar to pick up any remaining grains ('waste not, want not' - ok, bad flashback), add enough water into the Vitamix to give a visual on how much you want to prepare, then blend.  If you monitor the Vitamix for a few seconds longer than a green smoothie, you can get this drink warm and that's good some days. 

Chapter 3:
You do not have to strain this through a nut bag or strainer; the richness of the pulverized grains adds to the flavor, but if you must, no harm done.
The remaining pulp could enrich your dog's food if you really don't have a use for this for yourself at the time...

Chapter 4:
Add agave, cinnamon, nutmeg, cloves, pumpkin pie spice (love those flavors year-round) and/or cacao or carob powders; anything you might like to jazz this up, but honestly, with brown rice the flavor is very rich. 

Conclusion:
Keep in mind this is a starchy carbohydrate - if you're minding your ps and qs about food combining, don't do any fruit with this...

Keep up the good work, Jim, and continued thanks for all you do!

Helen Terry
Texas

Cranberry Relish Recipe

Pat Benfield

3 C Cranberries
1 Pear
1 Apple
1 Orange, with skin
Honey
Cinnamon and cloves

Chop, mix and serve.

Fruit Smoothie Recipes

honeydew/romaine/small amount water
watermelon/romaine/small amount water
blueberry/spinach/banana/small amount water
blueberry/dandelion/small amount water (strong)
blueberry/dandelion/mint/small amount water (OK, but not great)
orange/banana/romaine/small amount water

1/2 head romaine
add small amount water first, get thickness desired, enjoy.

- Contributed by Jan Jenson

Melt-In-Your-Mouth Coconut Oil Fudge Recipe

1-1/2 cups Pure Joy Coconut Oil (liquefied by placing in a bowl of hot water)
1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey
1 cup carob powder or organic cocoa powder
1/2 tsp. Celtic sea salt
1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract

Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth.

Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator.
Cut into small candy-sized pieces.

Store in the refrigerator for up to 12 months.

- Contributed by Jan Jenson

Bowel Cancer Awareness Week

Australia recognizes Bowel Cancer Awareness Week in June which is designed to raise public awareness of a disease that claims the life of one Australian every two hours. Bowel cancer is the most common cancer in Australia to affect both men and women and is Australia's second biggest cancer killer after lung cancer.

Symptoms of Bowel Cancer:

There are a number of signs and symptoms of bowel cancer, such as:
* Bleeding from the rectum, accompanied by constipation or diarrhea.
* Sudden weight loss.
* Fatigue and low blood pressure.
* Change in the frequency and timing of bowel movement.
* Stools with mucus and/or melena.
* Bowel pain, tenderness and vomiting.
* Blood or air bubbles in the urine and vaginal discharge that is malodorous in nature.
* Anemia and palpitations due to a low hemoglobin level.
* Jaundice and liver enlargement.
* Paraneoplastic syndrome related to blood thickening.
* Irritable Bowel Syndrome.

For more information visit chiDiet.com.

Low Vitamin D Makes Asthma Worse

For years I've been taking about the benefits of proper exposure to natural sunlight, and warning about the dangers of having low Vitamin D levels in your body. Now here comes a report that shows ANOTHER side effect of low Vitamin D.

Again... get outside, get some sun. Avoid sunscreens. Use your head and don't get burned, but get some natural sunlight on your body. It's how you body makes Vitamin D, and it's critically important to your health.

Modern merchandising has demonized sunlight, something that we lived with and under for a million years, then in the last 20 grew to fear the sun. Did you know that the incidence of skin cancer is higher among factory workers than it is in construction workers? Yep, several times higher.

Here's that new report:
http://www.businessweek.com/lifestyle/content/healthday/635427.html

Poor Man's Bread Recipe

Watercress is one of the oldest eaten leaf vegetables. It’s a mustard relative that delivers a slightly bitter but forthright peppery bite and gets its name because of where it grows: in or near water. The long root system of watercress sends out shoots that creep along the bottom of ponds and springs, fostering hollow stems that rise above the water’s surface to bear dark green, nutritious leaves.

Their antioxidant and phytochemical powers have long been recognized in Europe, North Africa, and Asia. In England during the early 19th-century, it was first commercially grown for its historical medicinal value and soon became a staple of the working class diet.

Packaged in bunches, it was eaten like ice-cream from a cone or between bread in a sandwich for breakfast. If families were too poor, they ate watercress by itself. Thus it became a wholly different kind of bread.

- thanks to http://www.goodnessgreeness.com/.

The Missing Ingredient for Good Health

Did you ever wonder why, no matter what you do for your health, you never seem to get to the point of optimal health????

Have you tried the diets, the exercise plans - and still fallen short???

While diet and exercise are important, you are still missing the critical part, the most important part. You're missing the emotional connection for optimal health and wellness. You are what you feel!

We've put together a collection of resources to help you address this:

Audio interviews with Bruce Lipton – author of The Biology of Belief and Spontaneous Evolution. In these interviews he discusses how his scientific studies led to the writing of these two books, what he learned, and how.

Bruce is a PhD Biologist who has made the scientific connection between emotions & health.

An audio lecture (CD) by Neville Goddard – a positive thinking legend.

Audio interviews and lectures about the relationships between prayer, meditation and love - and how they impact healing.

Great inspiration from Julie Motz, Marilyn Schlitz, K. C. Craichy, Dr. David Kessler, James Howard Kunstler, Sally Wadyka, and more.

Outlines of how our emotions affect our well being on many levels.

Charts matching disease and emotional connections - find out what emotion is matched to what physical problem…

This is the "secret" to optimal health and wellness at any age.

You get all the information you need to transform your health - and your life - in this one outstanding package from RawDoctors.com!

For more information, please click here. (http://chidietvideos.com/the-secret-ingredient)

Carrot Salad Dressing Recipe

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

Blend ingredients in a blender.

- Contributed by Jan Jenson