Raw Living Foods Lifestyle - chiDiet.net

A Letter from the Producer of Grassy Roots TV

Dear Dr. Jim,

I just wanted to take a moment to put in writing my appreciation and admiration for the work you do. I have learned a great deal from working with you to produce the first season of Grassy Roots and truly look forward to the next season of “eye-opening” information.

As you know, I am currently re-editing each episode and as I review and "re-listen" I become more convinced that what you teach and promote has a truth deeper than many may see. We, as a species, have gotten so off path when it comes to taking care of the holy temple of our body, failing to "hear" what comes natural to other creatures, due partially, I suppose, to the gift of free-will and that nagging self-god, the ego, who can be so easily deceived.

But I am no theologian, so will stick to the facts.

When we first began production of Grassy Roots, I had never even heard of the term, "raw vegan," but quickly became "raw curious" as I began background research, both from your websites, and others.

At that time I had tendonitis in my right elbow and left wrist, from carrying camera equipment and such. I was also plagued with severe intestinal pains frequently, had been for years, so thought it normal. Now, five months later, having done nothing but increase my intake of raw veggies and fruits significantly and all but eliminated meat and dairy, (I may have chicken or fish once a week), there is not even a memory of the pain I once felt in my joints.

If my intestines do revolt and give pain, I usually can link it to ingestion of something cooked that I ate only hours before, making me think back to the episode in which we discussed the 12 Steps to Raw Food and the challenges anyone would face in changing to a more natural diet in this day and age.

As a side effect of these dietary changes, something unexpected has also happened. A new Passion has grown! Not just for my life and how I approach living it, but also a strong desire to help others see what is so important about all this. We ARE what we eat and NO other person or corporation controls what we eat unless we ALLOW it. Ultimately, what we put in our bodies, in our minds, in our hearts, is determined by our OWN choices, choices that should be made with only one goal… to live a life fully open to and appreciative of the abundance available to us with the gift of life itself!

I could go on and on, but will stop here. Again thank you so much for your efforts to share this information with the world.

Beth Overgaauw
Capricorn Projects, LLC
GrassyRoots.com

Tomato Avocado Soup Recipe

20 Tomatoes with seeds taken out
3 Avocados
2 cups of Carrot juice
3 cloves of garlic
1 whole lemon with peel
5 stalks of Celery
1 Cucumber
Pinch of Cayenne

Add Chopped:

Parsley
Basil
Rosemary
Cucumber
Onion
Pepper
Sesame seeds
Salt

Banana Blueberry Brew Recipe

Banana Blueberry Brew

1 cup water
3 bananas
1 cup frozen blueberries (or fresh in season)
1 handful parsley
2 leaves kale

Blend water with fruits, and add greens progressively until smooth.
Use more or less water as desired.

- Contributed by Frederic Patenaude

The miracle of wheatgrass

When desperate patients and family members call our office hoping for miracles we always tell them we are out of magic bullets. Just as the development of cancer is a complicated process, so too, complete and permanent recovery from cancer requires a slow repair process in which careful attention must be paid to multiple aspects of body chemistry.

One gift of nature - chlorophyll - more closely approximates a miracle food than any other we've encountered.

Wheat grass juice is an excellent source of chlorophyll. Wheat grass juice is also high in iron, oxygen, and enzymes and is one of the richest sources of vitamins A, B, and C.

Studies of wheatgrass by Dr. Chiu Nan Lai of the University of Texas System Cancer Center showed it to be a potent inhibitor of several carcinogens. Applying low levels of the extract to mutagens diminished activity in them by up to 99%.

More research has examined the healing properties of chlorophyll in general and seems to be related to the fact that the chlorophyll molecule is nearly identical to that of hemoglobin, whose single atom of iron replaces one atom of magnesium.

Distinguished medical specialists have reported hundreds of cases in which chlorophyll has cured deep infections, stimulated healing, removed necrotic debris from open wounds, and accelerated connective tissue and epidermal proliferation.

Many reports of chlorophyll's effectiveness have come through Dr. Ann Wigmore, ND, and teacher of natural living. Dr. Ann credits wheatgrass with curing her gangrenous leg and preventing its amputation. She subsequently founded the Hippocrates Health Institute in Boston to teach others about wheatgrass.

According to Dr. Ann, Dr. Bernard Jensen and G. P. Earp-Thomas of Bloomfield Laboratories, chlorophyll purifies the blood, prevents tooth decay, aids in proper digestion, helps detoxify the liver, keeps the thyroid gland in balance, cleanses internal organs, enhances capillary function, supports sex hormones, decontaminates inorganic chemicals, and builds up white blood cell counts.

Furthermore, green juices provide easy assimilation of nutrients especially in cases of poor digestion or immuno-suppression. Reports of chlorophyll's effectiveness in managing human ailments abound.

Recent medical research has found that cancer goes into remission when the body is alkaline. The raw living foods diet helps to make the body alkaline (easily tested with litmus paper), but our personal experiences since 1976 support the research of Dr. Wigmore -- wheatgrass juice is an important part of the diet and program.

Get A New Raw Living Foods Recipe Every Day

Looking for raw and living food recipes? Visit http://rawlivingfoods.typepad.com/1/recipes/ - I try to post a new recipe every day.

If you have a recipe you'd like to share, please email it to me - drjim@chidiet.com

Thanks!

Jim Carey

Working with Dr. Ann Wigmore

Dear Jim,

Dr. Ann taught me discipline by her example: She trusted in the God she prayed to and who spoke with her., asking her to have: "Justice toward all, to wrong none, never abuse authority, nor, by dress or any other external mark of rank, allow one to outshine one's neighbors (humility), to love truth, expose liars, keep your soul pure by not stealing or getting money from unholy enterprises, to conceal nothing and yet don't share what was told to us in confidence with anyone; have self control, speak in turn, purify oneself with water (inside and out), chew grass or use it's juices, and don't speak with anger or complaint." 

She spoke of two ways, like the International Biogenic Society's teachers, of: light and darkness, which would become one way when one had detoxed.

She didn't want me to talk about the parasites which inhabit people's bodies who eat flesh. She said that God told her that God would help the person purge all of theses, getting rid of every negative harmful thing from our bodies, and that this would cleanse us through a Holy Spirit from all negative practices, and allow the Spirit of Truth to be as purifying water to clean us from all abominations and from wallowing in the spirit of impurity, which will give us insight into the knowledge of the Universal Intelligence and into the wisdom of the sons of Heaven, to give the perfect way of understanding.

The blended and juiced foods allowed a washing of regeneration and renewal in the Holy Spirit. Once clean, the Lord would nourish one, and heal the sick. "Those who before had been dying in grief will arise in joy."

Peace and love be with you,
Flora

[Dr. Flora was Dr. Ann Wigmore's assistant for over 22 years, and has been a raw fooder for 40. - Jim Carey]

Dr. Ann Wigmore - A Raw Fooder?

In the seven years that I've been involved in the raw food movement I've been gratified by the rate and amount of it's growth. Sales of fresh fruits and veggies are the highest they've been in decades, and the awareness and acceptance of what we're doing is higher than I've ever seen.

I retired from the computer industry in '99, then discovered the Dr. Wigmore program of raw living foods at Creative Health Institute and changed my life in '01. A year later I found myself the Director there. I saw it as a good use of my time in retirement, a way in which to give back to the world all that's been done for me.

Initially I thought I'd help out for a year or two, get the center back on it's feet, build a website for them, start a newsletter and install a computer network.

I had no intention of embarking upon a second career, but that's what happened.

In 2001 there were only a handful of websites and resources. Friends would email me links with the message, "Look, a new raw website!"

If you did a Google search on "raw foods" you'd get several dozen page matches. I just did a Google search on the same term and got back 260 million page matches. Now THAT is a growing movement!

Finding raw recipes used to be a challenge; I just looked and found five dozen raw recipe books on Amazon.com alone, as well as numerous websites like chiDiet.net that publish new raw recipes every day. I love it!

I love it that Susan Schenck has published her encyclopedia of the raw foods movement, The Live Food Factor - I used to know everybody in the raw food movement, but now I rely on Susan's book to sort out who's-who.

I love it that movies like Supersize Me and Simply Raw: Reversing Diabetes in 30 Days are reaching the mainstream market and showing in theaters, raising awareness of the dangers of the Standard American Diet (SAD).

What's Next?

Recently I was asked why I didn't retire again (can one re-retire?).

"The raw foods movement is taking care of itself now," I was told. "You've done what you set out to do. Why not go back to traveling, see the world, and enjoy your retirement?"

Tempting. I've thought about it for weeks.

What I've seen, however, is that Dr. Ann Wigmore's work isn't done yet. While it's gratifying that the raw foods movement has grown so much, Dr. Ann's program was about much more than just eating more fruits and veggies.

That's why I call it the Wigmore Lifestyle. Dr. Ann's program embodies an entire way of life, a healthier way of living.

Dr. Ann took sick, diseased people and showed them the way back to a healthy, happy life. She led them through detoxification and into healthy eating, true, but she also addressed the issues of stress, exercise, nutrition, food combining and more. Dr. Ann revived juicing, especially of Wheatgrass, growing sprouts at home in limited space, and created foods like Rejuvelac and Veggie Kraut - all radical ideas.

Each of the elements of her Lifestyle is important to maintaining a wholistic, healthy body and a positive outlook on life.

Her lifestyle is often simpler than the typical raw diet. It's really about re-learning how people were designed to eat before industrialization shifted population into the cities.

Dr. Ann saw that all healing - and good health - is Physical, Mental, Emotional and Spiritual. She had a theology degree (along with several other degrees), but never preached - she taught that it's important everyone recognize, acknowledge and follow their personal spiritual path as part of a healthy lifestyle.

Like I said, wholistic.

In Conclusion:

I guess I can't retire. Not yet, at least. Wherever I speak I meet audiences that are predominantly raw fooders, ones that are doing better than they were on the SAD, but still find themselves with health challenges, deficiencies and toxicities.

I say "Thank You!" to all of the raw food advocates out there - around the world - for all you do. But when it comes right down to seeing people heal their health challenges and recover their lives, it's Dr. Ann's program that works. So I'm not retiring.

Not yet. There's still work to be done, and a message to share.

What I've Done Lately:

I've updated and modularized the Dr. Ann Wigmore Raw Living Foods Lifestyle, and by printing in higher volumes, lowered prices. Learn more at chiDiet.com and chiDietVideos.com.

This is a biggie - I've created an online version of Dr. Ann's Raw Living Foods Home Training Program, and of my Grassy Roots "Introduction to Dr. Ann Wigmore" TV show. You'll find them both on RawLife.org

Yours in Great, Vibrant Health!

Jim Carey

Here's a directory of Wigmore Educational Resources (all links open in a new window or tab):
AnnWigmore.com - The story of Dr. Ann Wigmore, and a listing of Wigmore Institutes
Dr. Ann Wigmore's Degrees and Awards - probably not a complete list
GrassyRoots.com - The 14-episode TV series I did about raw foods and the Dr. Ann Wigmore Lifestyle
chiDiet.com - The Home Study version of the Dr. Ann Wigmore Raw Living Foods Lifestyle
RawLife.org - I put all of the videos from Grassy Roots TV and the Wigmore Lifestyle Home Study Program online
WigmoreDiet.com - The Dr. Ann Wigmore DVD video collection
GoRaw.net - Other raw websites I'm involved with or respect

Dr. Jim Carey, PhD, DD, has been a raw living foods advocate for seven years, ever since the Dr. Ann Wigmore program changed his life. Dr. Carey resides in rural Georgia, USA, where he loves to eat wild edibles, and travels extensively sharing the message of the raw living foods lifestyle.

Dr. Jim also served as Director of Creative Health Institute for several years, and is a Trustee of the Creative Health Institute 501(c)-3 Non-Profit Trust.

- If you buy through these links, any commissions go to supporting this website. Thank you! 

Summertime Salad Recipe

1 cup diced tomato (seeded)
1 cup diced cucumber (seeded)
2 teaspoons finely minced onion or more to taste
dash of fresh ground pepper (optional)

Finely dice the vegetables.
This recipe works better if you seed the tomatoes.
Toss.
Allow flavors to blend at room temperature for 1-2 hours, stirring occasionally.
Will keep in the refrigerator for 2-3 days.

Serves 2-3

Dr. John McDougall on Diets and Health

Dr. John McDougall stated in his speech to medical doctors that he started off in Hawaii as a doctor in 1972, 38 years ago, with the same attitude that you as professionals went in to medicine with: to help people. He went out with the sincere intention to help people and what happened was that he failed, and took it personally; his patients did not get well. He passed out as many drugs as he could and they did not get well. he thought it was because he was a lousy doctor. He learned that during his 3 years as a plantation doctor, and the other thing he learned was that illness was not inevitable. Because he was taking care of 1st, 2nd, 3rd and 4th generation Filipinos, Japanese, Chinese and Koreans and his 1st generation patients were always trim, hard-working, usually lived into their 80s and 90s with no high blood pressure, prostate, colon, or breast cancer, or heart disease.  Never. And they lived on a diet of rice and vegetables that they learned back in their native land.

Then they moved to the big island of Hawaii, and the kids learned a bit more about rich food and they became a little fatter and sicker, and then the grand kids learned the whole American diet and they got really fat and sick. So it was right there before his eyes, he couldn't deny it, and he went there to become an internist. He quit his job as a plantation doctors, as a general practitioner, to become an internist because he wanted to become a doctor that could help people and he wasn't helping people.

So he and his wife moved back to Oahu and he attended the U. of Hawaii Medical Residency Program and became a board certified internist. In the process, he discovered lifestyle medicine - 1976 and 1978 - and since then, that's what he's been doing.

He couldn't just  talk to the doctors about how good lifestyle medicine is, he had to talk to them about how bad traditional medicine is too. He said he was sorry, but until they put what they were really doing in perspective, they couldn't reach out and grab hold of what was right, and that's what his presentation was about: a little of both.

He then showed a slide of Daniel and said he wanted to talk about the history of lifestyle medicine, as far as his life was concerned. 2,600 years ago, Daniel's men were sick because they were eating rich food and he asked the gatekeeper and overseer if they could do an experiment, which has lasted the test of time and it''s still talked  and written about. He put his men who were sick from eating from the king's table, on vegetables and water. He reassessed them in 10 days and found that they were healthier than those men to who continued to eat the royal food. It's just as true today as it was back then. People are sick because they're eating from the king's table; it's just that everybody happens to be eating from Dairy Queen and Burger King!

Russell Henry Chittenden was the head of biochemistry at Yale for 30 years. He's the father of biochemistry. He was practicing university medicine and he was disturbed by an observation: the current scientist of the day, like Carl Voit and Charles Atwater and the real big deals of those times were recommending that people eat high protein diets of 135 to 185 grams a day. These experts in those days looked at the population around them and they made an assumption that people who cold afford to eat anything would make the right choices. In other words, if you weren't wealthy, you were poor, and you could only eat fruits and vegetables. But, if you had a little bit of money, like soldiers and workers, people who had choice could buy meat, that innately people would make the right choice he assumed. In the 1850s between 135 and 1845 grams are still being taught that today and it's not based o one speck of science. Just on a bigoted science. He observed that people in Central America, India and Asia live on a third of that protein and they seem to do well and shew know vegetarians  In the U.S. and Europe

He decided to challenge that concept with a bit of science. He cut his protein intake from 150 grams/day to 40 and his daily sick feelings went away. His arthritic knee went away. He lost about 30 pounds. He thrived. So what did he do next? He took 5 of his sedentary Yale faculty and put them on a similar diet and they got similar results. They lost weight, their aches and pains  went away. He didn't want to rush his experiment because after all, he thought, the more physical demand, the more protein you would obviously need. So next  he took 13 members of the Army Corps of Engineers physically active people, working out in the field, vigorously exercising one day a week, put them on the diet and the response was the same: they got healthier and thinner. The ultimate challenge was 8 Olympic Yale athletes. He put them on the diet and they improved their performance by 35%. Now that was over 100 years ago. And he did the experiments available at the time: careful dietary history, urinalysis, and every bit of scientific research done since then has proved him right, yet we still teach high protein diets to people.

Walter Kempner made a big impression on him. Many of you know about his brown rice diet, he was one of the pioneers; he's one of the people whose shoulders I stand upon. He came to Duke U. in 1939 and introduced the diet of rice, fruit and vegetables, and he did miraculous things to people back then. He took people with failing kidneys and stopped the progression of their kidney failure. People with enlarged hearts, half the hearts went down to normal size and the EKG changes reversed to normal. He took care of people with severe hypertension. Severe in our minds, it was common to him, and made about 60% of them have normal tension back in those days. And his diet is best known for his ability to cause people to lose weight, tremendous amounts of weight.

Roy Swank is one of his heroes and he's known him for 20 years. He said "gluttony and chronic degenerative diseases have been linked in the minds of both laymen and scientists for many years." He wrote that when Dr. McDougall was 12 years old. He said "to dig your grave with your teeth" probably has its origins in antiquity, but in the prosperous areas of the western world during the past few decades, the maxim has taken on a real and tragic meaning. that was 40 years ago and things are much worse today. But he knew all the things that you know and I know. he knew them back in 1950 and nothing seems to have happened

Nathan Pritikin was a man who made a big impression on him. He wasn't a doctor, but when he was first getting started in this diet and lifestyle business of his, he was quite frightened to learn the things that he knew and to think that maybe there was a cause to the problems for which he was treating his patients, and maybe there was a very valuable treatment. He heard Pritikin talk and it made him realize that it wasn't him that was having some kind of dream or hallucination. Those things were really true, because he said it so clearly, "I think it's ironic that the health agencies responsible for protecting our health are, in effect, destroying our health and shortening our lives. A million and a half people are dying each year prematurely because their food supply is poisoned with excess fat and cholesterol." And he, along with Roy Swank and Walter Kempner and Russell Henry Chittenden, knew that you could not only prevent those common diseases that we have today, but you could also cure them with dietary lifestyle change.

The last person he wanted to mention is Dean Ornish. he's one of the pioneers who said, "I don't understand why asking people to eat a well balanced vegan diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. I could give you an hour and a half presentation about people all the way from Socrates on, that have discovered that the diseases that people have in this country are primarily because of their diet and lifestyle. That's the cause and most of you know you can change that and cure these people with dietary and lifestyle changes. If this has been known so long, why is it not the common practice in medicine? So when my patients learn about the effectiveness of this, particularly going through our clinic, they learn about what powerful 'medicine' this is, they get off all their drugs and they get their lives back. They ask, "Why didn't someone else tel me this? Why have I suffered so much and no one tells me this? Why is diet and lifestyle 'medicine' not the norm? Why are we considered radical and unorthodox?"

Well, the main problem is its low profit and the excuse that it takes some patient effort.

Peace and love be with you,
Flora

Mild Green Energy Soup (Fat Free) Recipe

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
2 Large Green Apples (one more apple could be added at Breakfast time)
1 Cup of Rejuvelac

Blend

Dr. Ann Wigmore Video Collection

I put together a 10 DVD set of the Dr. Ann Wigmore Raw Living Foods lifestyle for a very, very special price.

Learn more: http://wigmorediet.com/

Enjoy!

Jim

Raw Mom, Cooked Dad?

10 days dedicated to getting your man on the healthy bandwagon! Starts 10-10-10! Sign up free here:

 

When I was Director at Creative Health Institute, one of the most common questions I heard, and still hear, are "How can I be Raw when my husband refuses to eat 'rabbit food?'"

Starting on October 10th Tera Warner and a host of raw food experts will address that in a "Raw Mom, Cooked Dad Summit."

I'm participating. If you'd like to join me, here's the link: http://is.gd/fQEha

Oh... and there's no charge.

I hope to see you there!

Jim Carey

 

[Some links on this website generate a commission for us, which helps support our costs. Thank you!]

 

Transitioning to Raw

It takes 21 days to get rid of addictive urges and to get in the rhythm of the enemas, and to get into the habit of blending everything. .

Today I was massaging the toes of a Haitian teen who has a cast on his leg who was losing the feeling in them. He's the boy I went to the hospital to visit and saw him lift his unsupported leg and watch the bones slip out of place because the xray tech had not  known he couldn't understand English very well when she explained that it was either him or her to lift the foot to put on the plate to be used in the x-ray procedure. He didn't understand he had to have one hand above the breaks and the other hand below, supporting the area of damage. When he put both hands above the break and lifted, the weight of the lower leg and foot pulled one of the broken bones away from the other section of bone, and since we had been asked to leave the room, all I could do was stare in horror.

I've been trying to use whole organic apples, without peeling them, and it must be true about the wax, because my gall bladder is really talking to me. I'm going to be more careful and peel everything from now on.  

Peace and love be with you,

Flora

Pucker Up Baby - Energy Soup Recipe

1 Cucumber
4 Stalks of Celery
A bunch of Dandelion greens
A bunch of Kale
Half a Head of Romaine
Handful of sunflower or buckwheat sprouts
Small handful of Parsley
1 Avocado
1 green apple
1 lemon (whole, peel and all).  Must be organic!
1 cup of Rejuvelac

Blend well.

Staying Raw in a Cooked Food Family

Are you struggling to stick to your raw food guns because you keep nibbling on "the kids' food?" This is for you:

When I was Director at Creative Health Institute, one of the most common questions I heard, and still hear, are "How can I be Raw when my husband refuses to eat 'rabbit food?'"

Starting on October 10th Tera Warner and a host of raw food experts will address that in a "Raw Mom, Cooked Dad Summit."

I'm participating. If you'd like to join me, here's the link: http://is.gd/fQEha

Oh... and there's no charge.

I hope to see you there!

Jim Carey

 

[Some links on this website generate a commission for us, which helps support our costs. Thank you!]

 

Ann Wigmore's Lifestyle - An Overview

Grassy Roots TV is now Online

The popular Grassy Roots TV show is now available for online viewing. Great recipes, great raw advice! All 14 episodes, with no commercial interruption.

This is the TV show I did in Kentucky that lays out all the basics of the Dr. Ann Wigmore Raw Living Foods Lifestyle: http://rawlife.org/videos/1-the-real-fountain-of-youth.htm

 - Jim Carey

Raw Food Travel Tip

Dear Jim,

Do you remember that I was told by Dr. Ann that she was the gurus' doctor? Well, I worked with a number of them after she died. And, I want to give you permission to tell your friends that your doctor (me) will only allow you to eat certain things, and give them some options: for you to bring your stuff along, or for you to give them a list of things you can eat to stay on the program to sustain helping me to help our students, before you go on that trip this weekend.

They will respect your 'doctor's' orders and supply some local fruits or so and you won't get knocked off for three days or more. One man who is in charge of over 3 million people is in serious troubles now because he is doing just what you mentioned, eating foods that his faithful followers are making for him (tangible evidence of their love, even though it might take all of their foodstuffs they own for a couple of weeks or more to make the dainties they lay at his feet).

"How can I turn them down?" he said to me. That's the excuse a lot of people say when their wives or other family members like moms fry them chicken, bake ham, etc. and then they die because they can't use the old "My doctor doesn't allow me the normal celebratory foods; I would be happy to either bring what I can eat, or here's a list of the whole foods I can eat to help you in your thoughtful preparation of what I will eat."

You could use this as a quiet way to teach, not by talking about what you bring or eat, but just by your example as you eat it. let them help you stay on the program. This is an opportunity to let people know why you are able to do to help them, what you can do without even speaking.

Thank you for allowing me to share.

Dr. Flora

Is Your Family Having a Food Feud?

Trying to get the kids on board a healthy diet, but they're not interested? Here are some solutions for families that feud about food:

When I was Director at Creative Health Institute, one of the most common questions I heard, and still hear, are "How can I be Raw when my husband refuses to eat 'rabbit food?'"

Starting on October 10th Tera Warner and a host of raw food experts will address that in a "Raw Mom, Cooked Dad Summit."

I'm participating. If you'd like to join me, here's the link: http://is.gd/fQEha

Oh... and there's no charge.

I hope to see you there!

Jim Carey

 

[Some links on this website generate a commission for us, which helps support our costs. Thank you!]

Green drink mixology - fundamental principles of green smoothies

-- from www.chiDiet.com, The 13 Step Raw Living Foods Success Guide

Every plant is a miracle with the ability to pull a unique combination of elements from the soil, water, sunlight and air. When we find one possessing the right balance to satisfy our requirements of health and healing, we have found our miracle.

"There are two vital aspects of chlorophyll that should not be overlooked. First is its creation in the plant as a result of a conversion of the sun's energy-which makes it a sort of living battery. Second is its remarkable similarity to a vital component of human blood - hemoglobin. Circulating in the bloodstream, hemoglobin molecules carry oxygen to the cells throughout the body." Dr. Ann Wigmore, The Sprouting Book.

"Chlorophyll deserves a high place in the eliminative diet program because it is a fluid which helps clean the cell structure of the body. It has vital minerals to help build these structures with new cell life." Dr. Bernard Jensen, The Healing Power of Chlorophyll.

Below is a list of a variety of greens and their effects on the body. All of these greens contain an abundance of chlorophyll. Decide which are best for you so you can incorporate them into your juices and energy soup.

- Alfalfa Sprouts: Rich in vitamins (including vitamin U for peptic ulcers) and trace minerals, it also contains eight essential digestive enzymes and eight essential amino acids. It helps cleanse the kidneys and provides energy and endurance.

- Beets and Beet Greens: Very rich in vitamins A and C, iron, calcium, potassium, magnesium, iodine and other trace minerals. This cultivated green is a powerful blood purifier and liver/gall bladder cleanser and is helpful with obesity. It also builds good blood.

- Buckwheat Greens: A wonderful building and cleansing food containing vitamins A, B1, B2, B6, B12, C, niacin, pantothenic acid, many minerals including rutin (a natural longevity agent due to its antioxidant properties) and calcium. Buckwheat greens are especially helpful in circulatory and heart problems as they also contain lecithin, a natural cholesterol-lowering fatty acid. Buckwheat juice is best mixed with other sprout, green and vegetable juices to make green drinks.

- Lecithin is one of the derivatives of glycerin and is of value for cases of malnutrition, rickets, anemia, diabetes and tuberculosis. Lecithin helps in the structural support of all cells, especially of the brain and nerves. It is important in preventing and correcting atherosclerosis, causing cholesterol and neutral fats to be broken into microscopic particles so they can be easily utilized by the tissues.

- Cabbage and Cabbage Sprouts: Cabbage is a good source of vitamins A, C and U, along with the trace elements iodine and sulfur. Cabbage is good for the digestive tract and helps ulcers.

- Carrots: This king of vegetable juices is extremely high in pro-vitamin A, which the body converts to vitamin A. It also contains vitamins B, C, D, E and K, as well as calcium, phosphorous, potassium, sodium and trace minerals. The alkaline minerals contained in carrot juice, especially calcium and magnesium, help to soothe and tone the intestinal walls, plus strengthen bones and teeth. Skin, hair and nails benefit from its high protein and mineral content. Fresh carrot juice stimulates digestion and has a mild diuretic effect. Perhaps its most important contribution to body health is its tonic and cleansing effect on the liver. Through regular use, carrot juice helps the liver release stale bile and excess fats. When fat levels are reduced, cholesterol levels are reduced.

---- There is no such thing as a toxic dose of carrot juice. While it's true that it's possible to "overdose" on vitamin A, it's impossible to overdose on pro-vitamin A - the precursor to vitamin A that is found in abundance in carrot juice. Pro-vitamin A is converted to vitamin A in the body. Drinking more than five glasses of carrot juice per week may cause the skin to yellow slightly; however this is simply a manifestation of the toxins that the liver is excreting. To reduce these effects, simply decrease the dose of carrot juice. Mixed with other juices, especially sprout and green juices, carrot juice acts as a balancing element. It adds a delicious, sweet flavor to juice combinations and increases both their digestibility and nutritional value. As an overall tonic and rejuvenator, carrot juice can't be beat.

- Celery: It has a calming effect on the nervous system. This is probably due to its high concentration of organic alkaline minerals, especially sodium. The minerals contained in celery juice make the body's use of calcium more effective, balancing the blood's pH.

- Organic sodium, which is abundant in celery juice, has received a bad name because of the average American's habitual overuse of inorganic sodium chloride - table salt. Unlike inorganic sodium chloride, organic sodium found in celery juice is naturally blended with many other useful minerals. It is essential to the proper functioning of all major body systems. Organic sodium is the element in the blood that makes it salty. Because of its slightly salty taste, celery juice is an excellent component of any vegetable juice combination. Celery juice is especially effective for nervous conditions because it produces a calming effect. For weight reduction diets it curbs the desire for sweets.

- Comfrey: All parts of this plant can be used - root, leaves and flowers. Comfrey helps eliminate bloody urine. It is high in potassium, vitamin A and calcium. The allantoin in comfrey is the same ingredient that is contained in fractured bones and is often referred to as the "bone-knitter". It is also good in repairing nerve tissue.

- Dandelion Greens: Pick young tender leaves before the flowers have formed. Rich in vitamins A and C, minerals such as calcium, manganese, chlorine, potassium and iron. Acts as a tonic to the system. It destroys acids in the body. As it contains organic sodium, it is very good for anemia caused by a deficiency of nutritive salts and is recognized as a great blood builder and purifier. It is also effective as a liver cleanser. It is a gentle laxative and can therefore be used in a tea for babies and children.

- Lambs quarter: Pick young tender leaves before the flowers have formed. Very rich in calcium, phosphorus, vitamins A and C and the B vitamins thiamin, riboflavin and niacin. One of the best tasting of the wild edibles and is very common throughout the United States.

- Parsley: Rich in vitamin A, thiamin (B1), niacin (B3), C and the minerals calcium, chlorine, iron, phosphorus, potassium, sodium and sulfur. One of the best diuretics. Strengthens the kidneys, bladder and spleen, lowers blood pressure, cleanses the liver and strengthens the eyes.

- Purslane: Pick succulent leaves and stems from June until frost. Very rich in iron, calcium, vitamin A. This is a very good tasting wild edible green.

- Radish Sprouts: Rich in vitamins A and C and minerals, including trace minerals. This is a hot, spicy sprout and will heat up a cold body. The flavor is strong, so use sparingly. A good blood stimulator and cleanser. Powerful liver and kidney cleanser.

- Red Clover Sprouts: Has many of the properties in the dried adult plant, plus a host of living enzymes. Acts as a blood purifier in the body and helps relieve nervous disorders, skin problems, acne, etc. It is very cleansing to the body.

- Sunflower Greens: Sunflower sprouts do much to relieve malnutrition and to eliminate toxic poisons from the system. This is done mainly by providing the body with the nutrients needed and nature does the restoration work. The many vitamins and minerals in sprouts are at their highest peak of activity while sprouting.

- Other Healthy Edibles: Chicory, Malva, Shepard's Purse, Nasturtium, Mint, Sourgrass, Chickweed, Watercress, Fiddleheads, Rosehips, Plantain. 

Enemas to Detox

If the researchers had only known how critically important taking enemas was to the sustainability of the program, they would have had success with all of them.

It's not only the addition of the great enzymes, chlorophyll and bifidus, etc. from the coconut water, but the elimination of the concentrated toxins before they had a chance to recycle and turn people off.

Counseling is critical to head people's fears off at the pass. We are working on that now! We needed to tell people up front what to expect if they were really toxic. Enemas, persistence, blended foods, knowing that when you increase the amount of liquid in your foods, you will definitely have to P and Poop more often. Water in, water out. Liquid in, liquid out.

It's not diarrhea, which is caused from pathogens.

Dr. Flora

Not So Mild Energy Soup Recipe

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

Add filtered water as needed.

Blend.

Cancer - Causes and Treatments

We are aware in the U.S. about the high rate of cancers in both of our countries; Israel has unfortunately not gotten the information from the doctors who went to China to find out why most of the provinces there had no incidence of cancer, and if she could read the China Study, by one of my major teachers, Dr. T. Colin Campbell, she would realize that the dairy, combined with the aflatoxin from moldy grains, causes the tumors to grow.

Any food that is mucus-producing will breed the virus in the lungs from the sheep liver fluke, and any foods that contain malonic acid will keep the cancer going strong. The dairy protein casomorphine is our worst enemy.

Dr. Campbell has a wonderful slide in his classes at Cornell Medical School that sows how the casein (short for casomorphine) dissolves the lining of the arteries, and then our precious white blood cells, ever at the ready when our immune system is high and strong, jumps down into the holes and gobbles the cholesterol oils up, like PacMen, and then morph into what is called a foam cell - the first stage of cancer. Dr. Campbell's book explains that in detail. She could get a condensed version at the library.

In the U.S. the information that is given out from our agencies, much to our shame, is compromised because 6 out of the 11 people who choose our food think that is ok to subsidize and promote, own stock in or are paid by the dairy industry and Dr. Campbell gives classes on that and he feels, as the rest of us do, that the whole situation is a sin and the men involved should be prosecuted.

He has been on boards for years that are supposed to help protect people, and it's just not happening: the industries are paying people off to get their products into the media and into other countries, as well. He gives a class called Certificate in Plant-Based Nutrition at eCornell. I heartily recommend this class. I've taken it myself and as Dr. Esselstyn (the most famous successful heart specialist at the Cleveland Clinic area) has written, people need to be radicals to save their loved one's lives.

If you are just an ordinary citizen, and come to their clinic to the first floor, you will have your triple by-pass surgery and go on pills for the rest of your life. If you know someone who has told you about Dr. Esselstyn, you go to the 3rd floor, where the wealthy trustees and senior doctors are treated with a plant-based diet, no pills, no surgery, and 5-6 weeks later, your arteries have cleaned themselves out. With no salt, dead processed oils, chi-less cooked foods or cholesterol foods, the body will heal itself.

I will be happy to recommend other books. It's every woman for herself and her children now. We must protect our children from people who will want to make money off processes that will never work, can't work, because they don't stop the cause of the disease: toxemia and malnutrition.

Peace and love be with you,
Flora

Mild Green Energy Soup (With Fat) - Recipe

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
1 Lemon (peeled)
1 Avocado
1 Cup of Rejuvelac

Blend

Dr. Flora on Cancer and Tumors

As long as people eat foods with moldy grains (i.e. pasta, rice, breads, crackers, pizza dough, pasties, cupcakes) or moldy peanuts (i.e. peanut butter or candies or snacks containing peanut butter - except for Arrowhead Mills, which is free from the mold, but is still a dead oil that will suffocate cells that are trying to recover from being drowned in sticky casomorphine (casein from cheese) and combine that aflatoxin from the mold with the casein, tumors will grow.

Take away the dairy protein, and the tumors will shrink. Give the casein again, the tumors will grow.

Please read "The China Study" for full understanding of how cancer cells grow from the damage that salty oils cause to the lining of the arteries. If the body's immune system has been damaged with chemo or radiation, then the white blood cells cannot chase after the cholesterol/oil and gobble them up like PacMen and then, bloated, morph into foam cells, the first stage of cancer. The body has no chance for recovery if cheese remains in the diet.

According to Dr. Campbell, even raw goat cheese is fatal.

Peace and love be with you,
Flora

Dangerous Raw Foods

There are some of us who cannot eat nightshades like tomatoes, potatoes, eggplants, peppers and cannot be around people who smoke because their exhale is full of the nightshade residues, since tobacco is a nightshade. This causes arthritis, phlebitis, neuritis, and other 'itis' pains.

The only way I can teach yoga each week to hundreds of 3 and 4 year old children at the YWCAs all over Miami-Dade County is that I am very careful about not using nightshades.

One splash of tobasco sauce (and I didn't put it on my food), like I experienced at a conference two weeks ago, and I am crippled for days.

Peace and Love Be With You,

Flora

10 Dr. Ann Wigmore Videos

I put together a 10 DVD set of the Dr. Ann Wigmore Raw Living Foods lifestyle for a very, very special price.

Learn more: http://wigmorediet.com/

Enjoy!

Jim

Mediterranean Sea Vegetable Salad Recipe

1/4 C Wakame or sea palm, soaked
1/4 C dulse, soaked
1/2 C sun-dried black olives, pitted and chopped
2 T Olive oil
2 T lemon juice
6 radishes, finely chopped
2 stalks of celery, finely chopped
2 scallions, finely chopped (optional)
1 tomato, finely chopped
Dash of cayenne
Sprinkle of sesame seeds

Combine all ingredients in a mixing bowl.
Serve on crackers or cucumber slices.

- Contributed by Mike Snyder of www.TheRawDiet.com.

Raw Cracker Recipes

George’s Crackers – Papadam Style 

2 Cups Flax Seeds (soaked)
2 Cups Almonds (soaked)
2 Cups Sunflower seeds (soaked)    
4 Tbs. Bragg’s
1 Onion
Cayenne Pepper
Caraway seeds
Parsley
Dill Weed
Garlic
Or anything your heart desires

Blend
Dehydrate very thin

Corn Chips

6 ears corn, removed from cob
1/2 yellow onion
2 cups sunflower seeds, soaked 6 hours and rinsed
1/4 cup water
1 1/2 T Braggs liquid aminos
1 t kelp powder

Process corn and onion in a food processor, using the "S" blade. Stop and scrape the sides; blend until smooth.

Add sunflower seeds and process until the mixture is well blended and the consistency of a batter. Add some water if the batter is too thick.

Add Braggs and kelp; mix well.

Using a teaspoon, scoop batter onto the teflex sheet of a dehydrator tray. Flatten with a knife into a flat round surface about 1/8" thick and 1 1/2" wide.

Dehydrate at 105 for 12 hours, then remove teflex sheet and turn chips over. Continue dehydrating for 10 - 12 hours, or until desired crispness is obtained. 

Carob Icing and Graham Crackers

from Healthy 4 Him, Recipes for Healthy Living

2 cups cashews, soaked in water for 2 hours and drained
1/2 cup carob powder
1/2 cup maple syrup

Blend all in the food processor and spread onto whole wheat organic graham crackers. If too thin add more cashews; if too thick, add more syrup.

Storing Flax and Flax Crackers

Thank you for your email.

We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:

• Whole flax seeds can be stored at room temperature for at least one year.
• Ground flax can be stored at room temperature for at least four months.
• Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
• Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.

Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.

I'm sure you can store the crackers for a good time.

I hope this information is useful.

Yours truly,
Monika Haley
Executive Assistant

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

2 Cups Flax Seeds (soaked)
2 Cups Almonds (soaked)
2 Cups Sunflower seeds (soaked)    
4 Tbs. Bragg’s
1 Onion
Cayenne Pepper
Caraway seeds
Parsley
Dill Weed
Garlic
Or anything your heart desires

Blend
Dehydrate very thin

Corn Chips

6 ears corn, removed from cob
1/2 yellow onion
2 cups sunflower seeds, soaked 6 hours and rinsed
1/4 cup water
1 1/2 T Braggs liquid aminos
1 t kelp powder

Process corn and onion in a food processor, using the "S" blade. Stop and scrape the sides; blend until smooth.

Add sunflower seeds and process until the mixture is well blended and the consistency of a batter. Add some water if the batter is too thick.

Add Braggs and kelp; mix well.

Using a teaspoon, scoop batter onto the teflex sheet of a dehydrator tray. Flatten with a knife into a flat round surface about 1/8" thick and 1 1/2" wide.

Dehydrate at 105 for 12 hours, then remove teflex sheet and turn chips over. Continue dehydrating for 10 - 12 hours, or until desired crispness is obtained. 

Carob Icing and Graham Crackers

from Healthy 4 Him, Recipes for Healthy Living

2 cups cashews, soaked in water for 2 hours and drained
1/2 cup carob powder
1/2 cup maple syrup

Blend all in the food processor and spread onto whole wheat organic graham crackers. If too thin add more cashews; if too thick, add more syrup.

Storing Flax and Flax Crackers

Thank you for your email.

We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:

• Whole flax seeds can be stored at room temperature for at least one year.
• Ground flax can be stored at room temperature for at least four months.
• Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
• Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.

Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.

I'm sure you can store the crackers for a good time.

I hope this information is useful.

Yours truly,
Monika Haley
Executive Assistant

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

6 ears corn, removed from cob
1/2 yellow onion
2 cups sunflower seeds, soaked 6 hours and rinsed
1/4 cup water
1 1/2 T Braggs liquid aminos
1 t kelp powder

Process corn and onion in a food processor, using the "S" blade. Stop and scrape the sides; blend until smooth.

Add sunflower seeds and process until the mixture is well blended and the consistency of a batter. Add some water if the batter is too thick.

Add Braggs and kelp; mix well.

Using a teaspoon, scoop batter onto the teflex sheet of a dehydrator tray. Flatten with a knife into a flat round surface about 1/8" thick and 1 1/2" wide.

Dehydrate at 105 for 12 hours, then remove teflex sheet and turn chips over. Continue dehydrating for 10 - 12 hours, or until desired crispness is obtained. 

from Healthy 4 Him, Recipes for Healthy Living

2 cups cashews, soaked in water for 2 hours and drained
1/2 cup carob powder
1/2 cup maple syrup

Blend all in the food processor and spread onto whole wheat organic graham crackers. If too thin add more cashews; if too thick, add more syrup.

Storing Flax and Flax Crackers

Thank you for your email.

We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:

• Whole flax seeds can be stored at room temperature for at least one year.
• Ground flax can be stored at room temperature for at least four months.
• Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
• Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.

Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.

I'm sure you can store the crackers for a good time.

I hope this information is useful.

Yours truly,
Monika Haley
Executive Assistant

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

Thank you for your email.

We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:

• Whole flax seeds can be stored at room temperature for at least one year.
• Ground flax can be stored at room temperature for at least four months.
• Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
• Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.

Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.

I'm sure you can store the crackers for a good time.

I hope this information is useful.

Yours truly,
Monika Haley
Executive Assistant

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Nut Mylk Recipes

Recipes - Nut Mylks

Basic Nut Mylks

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.

 

 

Yogyrt

Leave the nut mylk you made on the counter for at least 10 hours. It will thicken up and ferment just like yogurt from cow’s milk.

You can blend berries or carob into your mylk before you let it sit out if you want a flavored yogyrt.

 

 

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

 

 

Rice Mylk

1 C. Rice
1/2 C. Honey (transitional)
1 Tbsp. Vanilla
1 tsp. Cinnamon
1 Banana
1 Gallon Filtered Water

Soak 1 C. Rice and 1 C. Water for 2-3 hours. Bring rice and water to boil after filling a 2 qt. pot with more water (3/4 full). Simmer for 20 minutes and remove from burner. Blend with 1 Banana, 1/4 to 1/2 C. Honey, 1 Tbsp. Vanilla, and 1 tsp. Cinnamon. Pour into gallon pitcher and add remaining water.

 

 

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

 

 

Cashew Mylk

1 cup cashews
4 cups water

Blend and strain.
I'll probably use the pulp in some bread thing or other later.
If not, I'll toss it in the compost.

I used to do it in my regular blender.
These days, I use my immersible stick blender, but same deal. It's quick and easy and yummy.
It also works with any other nut (almonds, hazelnuts, even peanuts).

- Contributed by Serene

 

 

Healing Almond Mylk

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Nut Mylk Shake

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

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.

Leave the nut mylk you made on the counter for at least 10 hours. It will thicken up and ferment just like yogurt from cow’s milk.

You can blend berries or carob into your mylk before you let it sit out if you want a flavored yogyrt.

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

1 C. Rice
1/2 C. Honey (transitional)
1 Tbsp. Vanilla
1 tsp. Cinnamon
1 Banana
1 Gallon Filtered Water

Soak 1 C. Rice and 1 C. Water for 2-3 hours. Bring rice and water to boil after filling a 2 qt. pot with more water (3/4 full). Simmer for 20 minutes and remove from burner. Blend with 1 Banana, 1/4 to 1/2 C. Honey, 1 Tbsp. Vanilla, and 1 tsp. Cinnamon. Pour into gallon pitcher and add remaining water.

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

1 cup cashews
4 cups water

Blend and strain.
I'll probably use the pulp in some bread thing or other later.
If not, I'll toss it in the compost.

I used to do it in my regular blender.
These days, I use my immersible stick blender, but same deal. It's quick and easy and yummy.
It also works with any other nut (almonds, hazelnuts, even peanuts).

- Contributed by Serene

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Basic Nut Mylks

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.

Yogyrt

Leave the nut mylk you made on the counter for at least 10 hours. It will thicken up and ferment just like yogurt from cow’s milk.

You can blend berries or carob into your mylk before you let it sit out if you want a flavored yogyrt.

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

Rice Mylk

1 C. Rice
1/2 C. Honey (transitional)
1 Tbsp. Vanilla
1 tsp. Cinnamon
1 Banana
1 Gallon Filtered Water

Soak 1 C. Rice and 1 C. Water for 2-3 hours. Bring rice and water to boil after filling a 2 qt. pot with more water (3/4 full). Simmer for 20 minutes and remove from burner. Blend with 1 Banana, 1/4 to 1/2 C. Honey, 1 Tbsp. Vanilla, and 1 tsp. Cinnamon. Pour into gallon pitcher and add remaining water.

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

Cashew Mylk

1 cup cashews
4 cups water

Blend and strain.
I'll probably use the pulp in some bread thing or other later.
If not, I'll toss it in the compost.

I used to do it in my regular blender.
These days, I use my immersible stick blender, but same deal. It's quick and easy and yummy.
It also works with any other nut (almonds, hazelnuts, even peanuts).

- Contributed by Serene

Healing Almond Mylk

Here's a recipe that is great for calories and protein yet also works well with healing and cleansing diets. All fruits and vegetables have a perfect level of protein. Nuts are also great for building because of the high levels of proteins and fats. But you want to soak the nuts to make them digestible. Almonds are the best.

• Soak two cups of almonds in one cup of spring water for four hours.
• Then drain the water and put the almonds in a blender.
• Add a cup of water.
• Blend.
• Strain the liquid through a cheesecloth to remove the pulp.
• Pour the strained liquid back in to the blender.
• Add two pitted medjool dates, or a tablespoon of honey, or a tablespoon of Raw Agave (cactus) Nectar (available from Living Tree Community Foods) to sweeten if sweetness is desired.
• You can also add a little olive or flax oil and a pinch of salt.
• You can also add more flavor with cinnamon, nutmeg, or vanilla bean. Add four more cups of water.
• Blend and enjoy!

Contributed byJinjee
www.TheGardenDiet.com

Nut Mylk Shake

Blend the following ingredients in a blender until smooth:

3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).

Serves 4-5 people.

Raw Almond Mylk

1 Cup Soaked Raw Almonds
1 Banana
2 Dates (pit removed)
1 Cup Water

Soak 1/2 Cup Almonds for 12-18 hours in Filtered Water, drain.
Blend with other ingredients and Enjoy.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Green Smoothy & Energy Soup Recipes

How to Make a Green Smoothie

A humorous 2.5 minute video on “How to make a Green Smoothie:”  http://www.youtube.com/watch?v=_36YaRbmOXM

[ Note that he chews his smoothie. Always a good idea, because digestion starts in the mouth! – Jim Carey ]

- submitted by Steven Gibb

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

Fruit Smoothies

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

Banana Orange

4 Bananas
2 Oranges
1 cup of Rejuvelac

Apple Orange Pear

6 Apples
3 Pears
2 Oranges
1 Cup of Rejuvelac

Pearific

4 Pears
2 Handfuls of Buckwheat Greens
1 Cucumber
2 Handfuls of Sunflower Greens
4 Stalks of Celery
1 Cup of Rejuvelac
1 Head of Romaine

Apple Orange Greens

4 Oranges
1 Cup of Rejuvelac
2 Green Apples
2 Cucumbers
3 Stalks of Celery
6 Handfuls of Buckwheat Greens

Apple Beet Greens

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

Mild Green Energy Soup (With Fat)

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
1 Lemon (peeled)
1 Avocado
1 Cup of Rejuvelac

Mild Green Energy Soup (Fat Free)

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
2 Large Green Apples (one more apple could be added at Breakfast time)
1 Cup of Rejuvelac

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

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

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

Morning Blend

1 Cucumber
3 Celery Stalks
1 Apple
1/2 head of Romaine
1/2 of a whole lemon
1 jalapeno pepper
1 clove of garlic
1 inch of ginger
1/2 Avocado
1/4 cup of Dulse

Avocado and Red Pepper

2 Avocados
5 Red peppers
1/2 medium red onion
A bunch of chopped parsley (added after blending)
1/2 cup of Dulse
1 cup of Rejuvelac

After blending add 1/4 cup sesame seeds and chopped parsley.

Apple-Beet Greens

3 Green Apples
1 Cucumber
3 Stalks of Celery
Half a head of Romaine
One beet, with top if possible

Melon Deluxe

1 Cantaloupe (everything but the rind)
1 Avocado

Pucker Up Baby

1 Cucumber
4 Stalks of Celery
A bunch of Dandelion greens
A bunch of Kale
Half a Head of Romaine
Handful of sunflower or buckwheat sprouts
Small handful of Parsley
1 Avocado
1 green apple
1 lemon (whole, peel and all).  Must be organic!
1 cup of Rejuvelac

Yum, Yum, Gimme Some

5 Carrots
2 Tomatoes
1 Papaya
1 inch of ginger
1/4 cup of Dulse
1 cup of Rejuvelac

Not So Mild Energy Soup

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

Mild Energy Soup

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

Valya’s Eggless Nogg

1 young (Thai) coconut, meat and water
2 ripe bananas
1/4 tsp ground nutmeg

Blend the ingredients and enjoy 4 cups of this yummy dessert

Thanks go to Valya of RawFamily.com

Green Goddess Juice

Handful fresh spinach
3 collard leaves
2 stalks celery
1/2 cucumber (or zucchini)
4-5 carrots, greens removed 
(I'd use the greens too...just wash thoroughly. Jan)
1 apple, seeded


1. Thoroughly wash all ingredients. Skin carrots & cucumber if not organically grown. Cut the ingredients into pieces small enough, if needed, to fit into the juicer.

2. Process the ingredients by bunching up the spinach and collard leaves and pushing them through the juicer with the carrots, celery, cucumber and apple, and drink immediately

- Contributed by Jan Jenson

Green Smoothie Tip from Victoria

For the past several months my family has become fond of including aloe vera in our daily green smoothies. The windowsills in our home resemble an aloe farm. Each day we add one or two leaves of aloe into our green smoothies. I simply slice off an aloe leaf, give thanks to the plant for its gift of healing, then drop the leaf into my blender, then add the rest of the ingredients of whatever smoothie I am making.

We have eight big healthy plants in our home, each about one foot tall, and every day we cut leaves off different plants. Since aloe grows very fast, rotating the plants while harvesting allows all plants to re-grow. As a result of continuous harvesting, our aloe plants have mostly young leaves, which taste sweeter than the older ones. I think that if my family had only one aloe plant, four of us would probably consume it in about a month.

Below is a list of the many health benefits of aloe vera, listed on the website of Mike Adams, The Health Ranger  (http://www.newstarget.com/021858.html)

Aloe Vera:

• Halts the growth of cancer tumors.
• Lowers high cholesterol.
• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Chron’s disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterialsprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

thanks to Victoria Boutenko of RawFamily.com

Energy Soup, Southwest Style

1 cup sunflower sprouts (put in bottom of blender)
Add juice of 1 lemon
Stuff blender with buckwheat and sunflower greens until full
Fill blender 3/4 full of filtered or spring water
Add flax sprouts or any other sprout on hand.

Blend until smooth
Add avocado and blend 30 seconds more.
Serve in soup bowls.

Optional condiments: cayenne pepper, dulse, kelp

Delicious!

Sergei's Party In Your Mouth Green Smoothie Recipe

1 small pineapple, peeled, cored, and chopped
1 large mango, peeled, cored, and chopped
½ head romaine lettuce
1 sliver of fresh ginger about the size of half a pinky finger

Blend all ingredients in blender. If your blender is having difficulties blending the ingredients, add some water. Pour into fancy glasses and decorate with mint and thinly sliced orange slices.

Serves 3-4

©2007 Copyrighted material!
Please reference this source when sharing this information:  http://www.rawfamily.com/

Igor Boutenko's Morning Routine

Igor Boutenko enjoys a green smoothie after a brisk morning swim.

Photo courtesy of RawFamily.com

Dr. Ann Wigmore's Favorite Energy Soup

Blend together until smooth:
- 2 cups Rejuvelac - to prevent oxidation and provide B complex vitamins
- 1 tablespoon dulse or other seaweed - for minerals
- 1 1/2 apples - set aside another 1/2 apple to grate into soup at the end
- 1/2 cup sprouts (lentils and green peas) - for enzymes
- 2 cups wild edible greens such as lambs quarters and purslane (lambs quarters are a leafy green, not something from a sheep)
- 2 handfuls of chlorophyll-rich greens such as celery tops, parsley and beet tops Add an avocado and blend.

Stir in 1/2 a grated apple, then enjoy

Green Drink Mixology - Fundamental Principles of Green Smoothies

-- from www.chiDiet.com

Every plant is a miracle with the ability to pull a unique combination of elements from the soil, water, sunlight and air. When we find one possessing the right balance to satisfy our requirements of health and healing, we have found our miracle.

"There are two vital aspects of chlorophyll that should not be overlooked. First is its creation in the plant as a result of a conversion of the sun's energy-which makes it a sort of living battery. Second is its remarkable similarity to a vital component of human blood - hemoglobin. Circulating in the bloodstream, hemoglobin molecules carry oxygen to the cells throughout the body." Dr. Ann Wigmore, The Sprouting Book.

"Chlorophyll deserves a high place in the eliminative diet program because it is a fluid which helps clean the cell structure of the body. It has vital minerals to help build these structures with new cell life." Dr. Bernard Jensen, The Healing Power of Chlorophyll.

Below is a list of a variety of greens and their effects on the body. All of these greens contain an abundance of chlorophyll. Decide which are best for you so you can incorporate them into your juices and energy soup.

- Alfalfa Sprouts: Rich in vitamins (including vitamin U for peptic ulcers) and trace minerals, it also contains eight essential digestive enzymes and eight essential amino acids. It helps cleanse the kidneys and provides energy and endurance.

- Beets and Beet Greens: Very rich in vitamins A and C, iron, calcium, potassium, magnesium, iodine and other trace minerals. This cultivated green is a powerful blood purifier and liver/gall bladder cleanser and is helpful with obesity. It also builds good blood.

- Buckwheat Greens: A wonderful building and cleansing food containing vitamins A, B1, B2, B6, B12, C, niacin, pantothenic acid, many minerals including rutin (a natural longevity agent due to its antioxidant properties) and calcium. Buckwheat greens are especially helpful in circulatory and heart problems as they also contain lecithin, a natural cholesterol-lowering fatty acid. Buckwheat juice is best mixed with other sprout, green and vegetable juices to make green drinks.

- Lecithin is one of the derivatives of glycerin and is of value for cases of malnutrition, rickets, anemia, diabetes and tuberculosis. Lecithin helps in the structural support of all cells, especially of the brain and nerves. It is important in preventing and correcting atherosclerosis, causing cholesterol and neutral fats to be broken into microscopic particles so they can be easily utilized by the tissues.

- Cabbage and Cabbage Sprouts: Cabbage is a good source of vitamins A, C and U, along with the trace elements iodine and sulfur. Cabbage is good for the digestive tract and helps ulcers.

- Carrots: This king of vegetable juices is extremely high in pro-vitamin A, which the body converts to vitamin A. It also contains vitamins B, C, D, E and K, as well as calcium, phosphorous, potassium, sodium and trace minerals. The alkaline minerals contained in carrot juice, especially calcium and magnesium, help to soothe and tone the intestinal walls, plus strengthen bones and teeth. Skin, hair and nails benefit from its high protein and mineral content. Fresh carrot juice stimulates digestion and has a mild diuretic effect. Perhaps its most important contribution to body health is its tonic and cleansing effect on the liver. Through regular use, carrot juice helps the liver release stale bile and excess fats. When fat levels are reduced, cholesterol levels are reduced.

---- There is no such thing as a toxic dose of carrot juice. While it's true that it's possible to "overdose" on vitamin A, it's impossible to overdose on pro-vitamin A - the precursor to vitamin A that is found in abundance in carrot juice. Pro-vitamin A is converted to vitamin A in the body. Drinking more than five glasses of carrot juice per week may cause the skin to yellow slightly; however this is simply a manifestation of the toxins that the liver is excreting. To reduce these effects, simply decrease the dose of carrot juice. Mixed with other juices, especially sprout and green juices, carrot juice acts as a balancing element. It adds a delicious, sweet flavor to juice combinations and increases both their digestibility and nutritional value. As an overall tonic and rejuvenator, carrot juice can't be beat.

- Celery: It has a calming effect on the nervous system. This is probably due to its high concentration of organic alkaline minerals, especially sodium. The minerals contained in celery juice make the body's use of calcium more effective, balancing the blood's pH.

- Organic sodium, which is abundant in celery juice, has received a bad name because of the average American's habitual overuse of inorganic sodium chloride - table salt. Unlike inorganic sodium chloride, organic sodium found in celery juice is naturally blended with many other useful minerals. It is essential to the proper functioning of all major body systems. Organic sodium is the element in the blood that makes it salty. Because of its slightly salty taste, celery juice is an excellent component of any vegetable juice combination. Celery juice is especially effective for nervous conditions because it produces a calming effect. For weight reduction diets it curbs the desire for sweets.

- Comfrey: All parts of this plant can be used - root, leaves and flowers. Comfrey helps eliminate bloody urine. It is high in potassium, vitamin A and calcium. The allantoin in comfrey is the same ingredient that is contained in fractured bones and is often referred to as the "bone-knitter". It is also good in repairing nerve tissue.

- Dandelion Greens: Pick young tender leaves before the flowers have formed. Rich in vitamins A and C, minerals such as calcium, manganese, chlorine, potassium and iron. Acts as a tonic to the system. It destroys acids in the body. As it contains organic sodium, it is very good for anemia caused by a deficiency of nutritive salts and is recognized as a great blood builder and purifier. It is also effective as a liver cleanser. It is a gentle laxative and can therefore be used in a tea for babies and children.

- Lambs quarter: Pick young tender leaves before the flowers have formed. Very rich in calcium, phosphorus, vitamins A and C and the B vitamins thiamin, riboflavin and niacin. One of the best tasting of the wild edibles and is very common throughout the United States.

- Parsley: Rich in vitamin A, thiamin (B1), niacin (B3), C and the minerals calcium, chlorine, iron, phosphorus, potassium, sodium and sulfur. One of the best diuretics. Strengthens the kidneys, bladder and spleen, lowers blood pressure, cleanses the liver and strengthens the eyes.

- Purslane: Pick succulent leaves and stems from June until frost. Very rich in iron, calcium, vitamin A. This is a very good tasting wild edible green.

- Radish Sprouts: Rich in vitamins A and C and minerals, including trace minerals. This is a hot, spicy sprout and will heat up a cold body. The flavor is strong, so use sparingly. A good blood stimulator and cleanser. Powerful liver and kidney cleanser.

- Red Clover Sprouts: Has many of the properties in the dried adult plant, plus a host of living enzymes. Acts as a blood purifier in the body and helps relieve nervous disorders, skin problems, acne, etc. It is very cleansing to the body.

- Sunflower Greens: Sunflower sprouts do much to relieve malnutrition and to eliminate toxic poisons from the system. This is done mainly by providing the body with the nutrients needed and nature does the restoration work. The many vitamins and minerals in sprouts are at their highest peak of activity while sprouting.

- Other Healthy Edibles: Chicory, Malva, Shepard's Purse, Nasturtium, Mint, Sourgrass, Chickweed, Watercress, Fiddleheads, Rosehips, Plantain. 

Basic Green Smoothie

2 cups spinach
1 third European Cucumber
1 young coconut - meat and water
1 half or more of avocado
Juice of half a lemon
Juice of half a lime
A few stevia leaves
Ice

For more on green smoothies see Vicoria Boutenko's site at http://www.rawfamily.com.

- thanks to Jinjee at http://www.thegardendiet.com.

Fruit Purees and Smoothies

Purees: Any fruit can be blended and eaten. A ripe banana can be added for more sweetness. Apples also give body to purees.

Fruit Smoothies can include any of these items:

For Body:
- apple and or banana or watermelon

To Add Living Vitamins and Enzymes:
- sprouted grains such as wheat and rye

Liquid:
- pure water or fruit juice
- Rejuvelac (Note: Rejuvelac acts as a preservative and adds more nutrition.)

For Calories and a Smooth Texture:
- Avocado (Always blend as the last item. Do not over-blend.)

To Add Protein, Minerals, or for a Different Texture:
- sunflower seed sprouts (high in complete protein)
- pumpkin seed sprouts (high in zinc)
- soaked almonds (rich in calcium)
- ground hulled white sesame (especially rich in calcium and magnesium)

Seasonings (Note: These are optional and most people should avoid these while detoxifying):
- cinnamon
- cloves
- allspice
- pumpkin spice
- ginger

Note: Purees and Smoothies made with Rejuvelac can be blended in the morning and small amounts eaten throughout the day. This can be a nutritional breakthrough for busy people because they do not have to stop at each "meal" and decide what to eat that is good for them. All they have to do is keep this blended food in the fridge. Leftover smoothies can be dehydrated and made into fruit roll-ups.

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.

Energy Soup - Southwest Style

1 cup sunflower sprouts (put in bottom of blender).
Add juice of 1 lemon.
Stuff blender with buckwheat and sunflower greens until full.
Fill blender 3/4 full of filtered or spring water.
Add flax sprouts or any other sprout on hand.

Blend until smooth.

Add avocado and blend 30 seconds more.
Serve in soup bowls.

Jen Rose's Energy Soup Recipe

Energy Soup
by: Jen Rose

Fill half a blender with Rejuvelac
Add four handfulls of sprouts: broccoli, sunflower, alfalfa, and buckwheat
1/2 avocado
1 T of each seaweed: wakame, dulse, hizichi, kelp and spirulina
1 garlic clove
1 apple, cored and diced (with or without skin)
parsley

Stuff the rest of the blender with kale, rainbow chard, spinich, romaine, collards...whatever you got and lots of it!

There's a reason they call it energy soup! B/C this soup will give you wings!

Not So Mild Energy Soup

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

Super Mineral Soup (green smoothie)

1 Cucumber
4 Stalks of Celery
Handful of Parsley
Bunch of Watercress
Bunch of Arugula
2 Tomatoes
2 Handfuls of Baby salad mix
1 Avocado
1/2 of a medium red onion
1 clove of garlic
1/4 cup of extra virgin olive oil
Juice of one lemon
1/2 cup of Dulse

Mild Energy Soup / Green Smoothie

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

A humorous 2.5 minute video on “How to make a Green Smoothie:”  http://www.youtube.com/watch?v=_36YaRbmOXM

[ Note that he chews his smoothie. Always a good idea, because digestion starts in the mouth! – Jim Carey ]

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

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

4 Bananas
2 Oranges
1 cup of Rejuvelac

6 Apples
3 Pears
2 Oranges
1 Cup of Rejuvelac

4 Pears
2 Handfuls of Buckwheat Greens
1 Cucumber
2 Handfuls of Sunflower Greens
4 Stalks of Celery
1 Cup of Rejuvelac
1 Head of Romaine

4 Oranges
1 Cup of Rejuvelac
2 Green Apples
2 Cucumbers
3 Stalks of Celery
6 Handfuls of Buckwheat Greens

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

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
1 Lemon (peeled)
1 Avocado
1 Cup of Rejuvelac

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
2 Large Green Apples (one more apple could be added at Breakfast time)
1 Cup of Rejuvelac

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

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

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

1 Cucumber
3 Celery Stalks
1 Apple
1/2 head of Romaine
1/2 of a whole lemon
1 jalapeno pepper
1 clove of garlic
1 inch of ginger
1/2 Avocado
1/4 cup of Dulse

2 Avocados
5 Red peppers
1/2 medium red onion
A bunch of chopped parsley (added after blending)
1/2 cup of Dulse
1 cup of Rejuvelac

After blending add 1/4 cup sesame seeds and chopped parsley.

3 Green Apples
1 Cucumber
3 Stalks of Celery
Half a head of Romaine
One beet, with top if possible

1 Cantaloupe (everything but the rind)
1 Avocado

1 Cucumber
4 Stalks of Celery
A bunch of Dandelion greens
A bunch of Kale
Half a Head of Romaine
Handful of sunflower or buckwheat sprouts
Small handful of Parsley
1 Avocado
1 green apple
1 lemon (whole, peel and all).  Must be organic!
1 cup of Rejuvelac

5 Carrots
2 Tomatoes
1 Papaya
1 inch of ginger
1/4 cup of Dulse
1 cup of Rejuvelac

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

1 young (Thai) coconut, meat and water
2 ripe bananas
1/4 tsp ground nutmeg

Blend the ingredients and enjoy 4 cups of this yummy dessert

Thanks go to Valya of RawFamily.com

Handful fresh spinach
3 collard leaves
2 stalks celery
1/2 cucumber (or zucchini)
4-5 carrots, greens removed 
(I'd use the greens too...just wash thoroughly. Jan)
1 apple, seeded


1. Thoroughly wash all ingredients. Skin carrots & cucumber if not organically grown. Cut the ingredients into pieces small enough, if needed, to fit into the juicer.

2. Process the ingredients by bunching up the spinach and collard leaves and pushing them through the juicer with the carrots, celery, cucumber and apple, and drink immediately

- Contributed by Jan Jenson

For the past several months my family has become fond of including aloe vera in our daily green smoothies. The windowsills in our home resemble an aloe farm. Each day we add one or two leaves of aloe into our green smoothies. I simply slice off an aloe leaf, give thanks to the plant for its gift of healing, then drop the leaf into my blender, then add the rest of the ingredients of whatever smoothie I am making.

We have eight big healthy plants in our home, each about one foot tall, and every day we cut leaves off different plants. Since aloe grows very fast, rotating the plants while harvesting allows all plants to re-grow. As a result of continuous harvesting, our aloe plants have mostly young leaves, which taste sweeter than the older ones. I think that if my family had only one aloe plant, four of us would probably consume it in about a month.

Below is a list of the many health benefits of aloe vera, listed on the website of Mike Adams, The Health Ranger  (http://www.newstarget.com/021858.html)

Aloe Vera:

• Halts the growth of cancer tumors.
• Lowers high cholesterol.
• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Chron’s disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterialsprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

thanks to Victoria Boutenko of RawFamily.com

1 cup sunflower sprouts (put in bottom of blender)
Add juice of 1 lemon
Stuff blender with buckwheat and sunflower greens until full
Fill blender 3/4 full of filtered or spring water
Add flax sprouts or any other sprout on hand.

Blend until smooth
Add avocado and blend 30 seconds more.
Serve in soup bowls.

Optional condiments: cayenne pepper, dulse, kelp

Delicious!

1 small pineapple, peeled, cored, and chopped
1 large mango, peeled, cored, and chopped
½ head romaine lettuce
1 sliver of fresh ginger about the size of half a pinky finger

Blend all ingredients in blender. If your blender is having difficulties blending the ingredients, add some water. Pour into fancy glasses and decorate with mint and thinly sliced orange slices.

Serves 3-4

©2007 Copyrighted material!
Please reference this source when sharing this information:  http://www.rawfamily.com/

Igor Boutenko enjoys a green smoothie after a brisk morning swim.

Photo courtesy of RawFamily.com

Blend together until smooth:
- 2 cups Rejuvelac - to prevent oxidation and provide B complex vitamins
- 1 tablespoon dulse or other seaweed - for minerals
- 1 1/2 apples - set aside another 1/2 apple to grate into soup at the end
- 1/2 cup sprouts (lentils and green peas) - for enzymes
- 2 cups wild edible greens such as lambs quarters and purslane (lambs quarters are a leafy green, not something from a sheep)
- 2 handfuls of chlorophyll-rich greens such as celery tops, parsley and beet tops Add an avocado and blend.

Stir in 1/2 a grated apple, then enjoy

-- from www.chiDiet.com

Every plant is a miracle with the ability to pull a unique combination of elements from the soil, water, sunlight and air. When we find one possessing the right balance to satisfy our requirements of health and healing, we have found our miracle.

"There are two vital aspects of chlorophyll that should not be overlooked. First is its creation in the plant as a result of a conversion of the sun's energy-which makes it a sort of living battery. Second is its remarkable similarity to a vital component of human blood - hemoglobin. Circulating in the bloodstream, hemoglobin molecules carry oxygen to the cells throughout the body." Dr. Ann Wigmore, The Sprouting Book.

"Chlorophyll deserves a high place in the eliminative diet program because it is a fluid which helps clean the cell structure of the body. It has vital minerals to help build these structures with new cell life." Dr. Bernard Jensen, The Healing Power of Chlorophyll.

Below is a list of a variety of greens and their effects on the body. All of these greens contain an abundance of chlorophyll. Decide which are best for you so you can incorporate them into your juices and energy soup.

- Alfalfa Sprouts: Rich in vitamins (including vitamin U for peptic ulcers) and trace minerals, it also contains eight essential digestive enzymes and eight essential amino acids. It helps cleanse the kidneys and provides energy and endurance.

- Beets and Beet Greens: Very rich in vitamins A and C, iron, calcium, potassium, magnesium, iodine and other trace minerals. This cultivated green is a powerful blood purifier and liver/gall bladder cleanser and is helpful with obesity. It also builds good blood.

- Buckwheat Greens: A wonderful building and cleansing food containing vitamins A, B1, B2, B6, B12, C, niacin, pantothenic acid, many minerals including rutin (a natural longevity agent due to its antioxidant properties) and calcium. Buckwheat greens are especially helpful in circulatory and heart problems as they also contain lecithin, a natural cholesterol-lowering fatty acid. Buckwheat juice is best mixed with other sprout, green and vegetable juices to make green drinks.

- Lecithin is one of the derivatives of glycerin and is of value for cases of malnutrition, rickets, anemia, diabetes and tuberculosis. Lecithin helps in the structural support of all cells, especially of the brain and nerves. It is important in preventing and correcting atherosclerosis, causing cholesterol and neutral fats to be broken into microscopic particles so they can be easily utilized by the tissues.

- Cabbage and Cabbage Sprouts: Cabbage is a good source of vitamins A, C and U, along with the trace elements iodine and sulfur. Cabbage is good for the digestive tract and helps ulcers.

- Carrots: This king of vegetable juices is extremely high in pro-vitamin A, which the body converts to vitamin A. It also contains vitamins B, C, D, E and K, as well as calcium, phosphorous, potassium, sodium and trace minerals. The alkaline minerals contained in carrot juice, especially calcium and magnesium, help to soothe and tone the intestinal walls, plus strengthen bones and teeth. Skin, hair and nails benefit from its high protein and mineral content. Fresh carrot juice stimulates digestion and has a mild diuretic effect. Perhaps its most important contribution to body health is its tonic and cleansing effect on the liver. Through regular use, carrot juice helps the liver release stale bile and excess fats. When fat levels are reduced, cholesterol levels are reduced.

---- There is no such thing as a toxic dose of carrot juice. While it's true that it's possible to "overdose" on vitamin A, it's impossible to overdose on pro-vitamin A - the precursor to vitamin A that is found in abundance in carrot juice. Pro-vitamin A is converted to vitamin A in the body. Drinking more than five glasses of carrot juice per week may cause the skin to yellow slightly; however this is simply a manifestation of the toxins that the liver is excreting. To reduce these effects, simply decrease the dose of carrot juice. Mixed with other juices, especially sprout and green juices, carrot juice acts as a balancing element. It adds a delicious, sweet flavor to juice combinations and increases both their digestibility and nutritional value. As an overall tonic and rejuvenator, carrot juice can't be beat.

- Celery: It has a calming effect on the nervous system. This is probably due to its high concentration of organic alkaline minerals, especially sodium. The minerals contained in celery juice make the body's use of calcium more effective, balancing the blood's pH.

- Organic sodium, which is abundant in celery juice, has received a bad name because of the average American's habitual overuse of inorganic sodium chloride - table salt. Unlike inorganic sodium chloride, organic sodium found in celery juice is naturally blended with many other useful minerals. It is essential to the proper functioning of all major body systems. Organic sodium is the element in the blood that makes it salty. Because of its slightly salty taste, celery juice is an excellent component of any vegetable juice combination. Celery juice is especially effective for nervous conditions because it produces a calming effect. For weight reduction diets it curbs the desire for sweets.

- Comfrey: All parts of this plant can be used - root, leaves and flowers. Comfrey helps eliminate bloody urine. It is high in potassium, vitamin A and calcium. The allantoin in comfrey is the same ingredient that is contained in fractured bones and is often referred to as the "bone-knitter". It is also good in repairing nerve tissue.

- Dandelion Greens: Pick young tender leaves before the flowers have formed. Rich in vitamins A and C, minerals such as calcium, manganese, chlorine, potassium and iron. Acts as a tonic to the system. It destroys acids in the body. As it contains organic sodium, it is very good for anemia caused by a deficiency of nutritive salts and is recognized as a great blood builder and purifier. It is also effective as a liver cleanser. It is a gentle laxative and can therefore be used in a tea for babies and children.

- Lambs quarter: Pick young tender leaves before the flowers have formed. Very rich in calcium, phosphorus, vitamins A and C and the B vitamins thiamin, riboflavin and niacin. One of the best tasting of the wild edibles and is very common throughout the United States.

- Parsley: Rich in vitamin A, thiamin (B1), niacin (B3), C and the minerals calcium, chlorine, iron, phosphorus, potassium, sodium and sulfur. One of the best diuretics. Strengthens the kidneys, bladder and spleen, lowers blood pressure, cleanses the liver and strengthens the eyes.

- Purslane: Pick succulent leaves and stems from June until frost. Very rich in iron, calcium, vitamin A. This is a very good tasting wild edible green.

- Radish Sprouts: Rich in vitamins A and C and minerals, including trace minerals. This is a hot, spicy sprout and will heat up a cold body. The flavor is strong, so use sparingly. A good blood stimulator and cleanser. Powerful liver and kidney cleanser.

- Red Clover Sprouts: Has many of the properties in the dried adult plant, plus a host of living enzymes. Acts as a blood purifier in the body and helps relieve nervous disorders, skin problems, acne, etc. It is very cleansing to the body.

- Sunflower Greens: Sunflower sprouts do much to relieve malnutrition and to eliminate toxic poisons from the system. This is done mainly by providing the body with the nutrients needed and nature does the restoration work. The many vitamins and minerals in sprouts are at their highest peak of activity while sprouting.

- Other Healthy Edibles: Chicory, Malva, Shepard's Purse, Nasturtium, Mint, Sourgrass, Chickweed, Watercress, Fiddleheads, Rosehips, Plantain. 

2 cups spinach
1 third European Cucumber
1 young coconut - meat and water
1 half or more of avocado
Juice of half a lemon
Juice of half a lime
A few stevia leaves
Ice

For more on green smoothies see Vicoria Boutenko's site at http://www.rawfamily.com.

- thanks to Jinjee at http://www.thegardendiet.com.

Purees: Any fruit can be blended and eaten. A ripe banana can be added for more sweetness. Apples also give body to purees.

Fruit Smoothies can include any of these items:

For Body:
- apple and or banana or watermelon

To Add Living Vitamins and Enzymes:
- sprouted grains such as wheat and rye

Liquid:
- pure water or fruit juice
- Rejuvelac (Note: Rejuvelac acts as a preservative and adds more nutrition.)

For Calories and a Smooth Texture:
- Avocado (Always blend as the last item. Do not over-blend.)

To Add Protein, Minerals, or for a Different Texture:
- sunflower seed sprouts (high in complete protein)
- pumpkin seed sprouts (high in zinc)
- soaked almonds (rich in calcium)
- ground hulled white sesame (especially rich in calcium and magnesium)

Seasonings (Note: These are optional and most people should avoid these while detoxifying):
- cinnamon
- cloves
- allspice
- pumpkin spice
- ginger

Note: Purees and Smoothies made with Rejuvelac can be blended in the morning and small amounts eaten throughout the day. This can be a nutritional breakthrough for busy people because they do not have to stop at each "meal" and decide what to eat that is good for them. All they have to do is keep this blended food in the fridge. Leftover smoothies can be dehydrated and made into fruit roll-ups.

- 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.

1 cup sunflower sprouts (put in bottom of blender).
Add juice of 1 lemon.
Stuff blender with buckwheat and sunflower greens until full.
Fill blender 3/4 full of filtered or spring water.
Add flax sprouts or any other sprout on hand.

Blend until smooth.

Add avocado and blend 30 seconds more.
Serve in soup bowls.

Energy Soup
by: Jen Rose

Fill half a blender with Rejuvelac
Add four handfulls of sprouts: broccoli, sunflower, alfalfa, and buckwheat
1/2 avocado
1 T of each seaweed: wakame, dulse, hizichi, kelp and spirulina
1 garlic clove
1 apple, cored and diced (with or without skin)
parsley

Stuff the rest of the blender with kale, rainbow chard, spinich, romaine, collards...whatever you got and lots of it!

There's a reason they call it energy soup! B/C this soup will give you wings!

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

1 Cucumber
4 Stalks of Celery
Handful of Parsley
Bunch of Watercress
Bunch of Arugula
2 Tomatoes
2 Handfuls of Baby salad mix
1 Avocado
1/2 of a medium red onion
1 clove of garlic
1/4 cup of extra virgin olive oil
Juice of one lemon
1/2 cup of Dulse

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

How to Make a Green Smoothie

A humorous 2.5 minute video on “How to make a Green Smoothie:”  http://www.youtube.com/watch?v=_36YaRbmOXM

[ Note that he chews his smoothie. Always a good idea, because digestion starts in the mouth! – Jim Carey ]

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

Fruit Smoothies

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

Banana Orange

4 Bananas
2 Oranges
1 cup of Rejuvelac

Apple Orange Pear

6 Apples
3 Pears
2 Oranges
1 Cup of Rejuvelac

Pearific

4 Pears
2 Handfuls of Buckwheat Greens
1 Cucumber
2 Handfuls of Sunflower Greens
4 Stalks of Celery
1 Cup of Rejuvelac
1 Head of Romaine

Apple Orange Greens

4 Oranges
1 Cup of Rejuvelac
2 Green Apples
2 Cucumbers
3 Stalks of Celery
6 Handfuls of Buckwheat Greens

Apple Beet Greens

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

Mild Green Energy Soup (With Fat)

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
1 Lemon (peeled)
1 Avocado
1 Cup of Rejuvelac

Mild Green Energy Soup (Fat Free)

1 Cucumber
5 Stalks of Celery
1 Head of Romaine
2 Handfuls of Sunflower Sprouts
2 Handfuls of Buckwheat Sprouts
2 Large Green Apples (one more apple could be added at Breakfast time)
1 Cup of Rejuvelac

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

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

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

Morning Blend

1 Cucumber
3 Celery Stalks
1 Apple
1/2 head of Romaine
1/2 of a whole lemon
1 jalapeno pepper
1 clove of garlic
1 inch of ginger
1/2 Avocado
1/4 cup of Dulse

Avocado and Red Pepper

2 Avocados
5 Red peppers
1/2 medium red onion
A bunch of chopped parsley (added after blending)
1/2 cup of Dulse
1 cup of Rejuvelac

After blending add 1/4 cup sesame seeds and chopped parsley.

Apple-Beet Greens

3 Green Apples
1 Cucumber
3 Stalks of Celery
Half a head of Romaine
One beet, with top if possible

Melon Deluxe

1 Cantaloupe (everything but the rind)
1 Avocado

Pucker Up Baby

1 Cucumber
4 Stalks of Celery
A bunch of Dandelion greens
A bunch of Kale
Half a Head of Romaine
Handful of sunflower or buckwheat sprouts
Small handful of Parsley
1 Avocado
1 green apple
1 lemon (whole, peel and all).  Must be organic!
1 cup of Rejuvelac

Yum, Yum, Gimme Some

5 Carrots
2 Tomatoes
1 Papaya
1 inch of ginger
1/4 cup of Dulse
1 cup of Rejuvelac

Not So Mild Energy Soup

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

Mild Energy Soup

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

Valya’s Eggless Nogg

1 young (Thai) coconut, meat and water
2 ripe bananas
1/4 tsp ground nutmeg

Blend the ingredients and enjoy 4 cups of this yummy dessert

Thanks go to Valya of RawFamily.com

Green Goddess Juice

Handful fresh spinach
3 collard leaves
2 stalks celery
1/2 cucumber (or zucchini)
4-5 carrots, greens removed 
(I'd use the greens too...just wash thoroughly. Jan)
1 apple, seeded


1. Thoroughly wash all ingredients. Skin carrots & cucumber if not organically grown. Cut the ingredients into pieces small enough, if needed, to fit into the juicer.

2. Process the ingredients by bunching up the spinach and collard leaves and pushing them through the juicer with the carrots, celery, cucumber and apple, and drink immediately

- Contributed by Jan Jenson

Green Smoothie Tip from Victoria

For the past several months my family has become fond of including aloe vera in our daily green smoothies. The windowsills in our home resemble an aloe farm. Each day we add one or two leaves of aloe into our green smoothies. I simply slice off an aloe leaf, give thanks to the plant for its gift of healing, then drop the leaf into my blender, then add the rest of the ingredients of whatever smoothie I am making.

We have eight big healthy plants in our home, each about one foot tall, and every day we cut leaves off different plants. Since aloe grows very fast, rotating the plants while harvesting allows all plants to re-grow. As a result of continuous harvesting, our aloe plants have mostly young leaves, which taste sweeter than the older ones. I think that if my family had only one aloe plant, four of us would probably consume it in about a month.

Below is a list of the many health benefits of aloe vera, listed on the website of Mike Adams, The Health Ranger  (http://www.newstarget.com/021858.html)

Aloe Vera:

• Halts the growth of cancer tumors.
• Lowers high cholesterol.
• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Chron’s disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterialsprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

thanks to Victoria Boutenko of RawFamily.com

Energy Soup, Southwest Style

1 cup sunflower sprouts (put in bottom of blender)
Add juice of 1 lemon
Stuff blender with buckwheat and sunflower greens until full
Fill blender 3/4 full of filtered or spring water
Add flax sprouts or any other sprout on hand.

Blend until smooth
Add avocado and blend 30 seconds more.
Serve in soup bowls.

Optional condiments: cayenne pepper, dulse, kelp

Delicious!

Sergei's Party In Your Mouth Green Smoothie Recipe

1 small pineapple, peeled, cored, and chopped
1 large mango, peeled, cored, and chopped
½ head romaine lettuce
1 sliver of fresh ginger about the size of half a pinky finger

Blend all ingredients in blender. If your blender is having difficulties blending the ingredients, add some water. Pour into fancy glasses and decorate with mint and thinly sliced orange slices.

Serves 3-4

©2007 Copyrighted material!
Please reference this source when sharing this information:  http://www.rawfamily.com/

Igor Boutenko's Morning Routine

Igor Boutenko enjoys a green smoothie after a brisk morning swim.

Photo courtesy of RawFamily.com

Dr. Ann Wigmore's Favorite Energy Soup

Blend together until smooth:
- 2 cups Rejuvelac - to prevent oxidation and provide B complex vitamins
- 1 tablespoon dulse or other seaweed - for minerals
- 1 1/2 apples - set aside another 1/2 apple to grate into soup at the end
- 1/2 cup sprouts (lentils and green peas) - for enzymes
- 2 cups wild edible greens such as lambs quarters and purslane (lambs quarters are a leafy green, not something from a sheep)
- 2 handfuls of chlorophyll-rich greens such as celery tops, parsley and beet tops Add an avocado and blend.

Stir in 1/2 a grated apple, then enjoy

Green Drink Mixology - Fundamental Principles of Green Smoothies

-- from www.chiDiet.com

Every plant is a miracle with the ability to pull a unique combination of elements from the soil, water, sunlight and air. When we find one possessing the right balance to satisfy our requirements of health and healing, we have found our miracle.

"There are two vital aspects of chlorophyll that should not be overlooked. First is its creation in the plant as a result of a conversion of the sun's energy-which makes it a sort of living battery. Second is its remarkable similarity to a vital component of human blood - hemoglobin. Circulating in the bloodstream, hemoglobin molecules carry oxygen to the cells throughout the body." Dr. Ann Wigmore, The Sprouting Book.

"Chlorophyll deserves a high place in the eliminative diet program because it is a fluid which helps clean the cell structure of the body. It has vital minerals to help build these structures with new cell life." Dr. Bernard Jensen, The Healing Power of Chlorophyll.

Below is a list of a variety of greens and their effects on the body. All of these greens contain an abundance of chlorophyll. Decide which are best for you so you can incorporate them into your juices and energy soup.

- Alfalfa Sprouts: Rich in vitamins (including vitamin U for peptic ulcers) and trace minerals, it also contains eight essential digestive enzymes and eight essential amino acids. It helps cleanse the kidneys and provides energy and endurance.

- Beets and Beet Greens: Very rich in vitamins A and C, iron, calcium, potassium, magnesium, iodine and other trace minerals. This cultivated green is a powerful blood purifier and liver/gall bladder cleanser and is helpful with obesity. It also builds good blood.

- Buckwheat Greens: A wonderful building and cleansing food containing vitamins A, B1, B2, B6, B12, C, niacin, pantothenic acid, many minerals including rutin (a natural longevity agent due to its antioxidant properties) and calcium. Buckwheat greens are especially helpful in circulatory and heart problems as they also contain lecithin, a natural cholesterol-lowering fatty acid. Buckwheat juice is best mixed with other sprout, green and vegetable juices to make green drinks.

- Lecithin is one of the derivatives of glycerin and is of value for cases of malnutrition, rickets, anemia, diabetes and tuberculosis. Lecithin helps in the structural support of all cells, especially of the brain and nerves. It is important in preventing and correcting atherosclerosis, causing cholesterol and neutral fats to be broken into microscopic particles so they can be easily utilized by the tissues.

- Cabbage and Cabbage Sprouts: Cabbage is a good source of vitamins A, C and U, along with the trace elements iodine and sulfur. Cabbage is good for the digestive tract and helps ulcers.

- Carrots: This king of vegetable juices is extremely high in pro-vitamin A, which the body converts to vitamin A. It also contains vitamins B, C, D, E and K, as well as calcium, phosphorous, potassium, sodium and trace minerals. The alkaline minerals contained in carrot juice, especially calcium and magnesium, help to soothe and tone the intestinal walls, plus strengthen bones and teeth. Skin, hair and nails benefit from its high protein and mineral content. Fresh carrot juice stimulates digestion and has a mild diuretic effect. Perhaps its most important contribution to body health is its tonic and cleansing effect on the liver. Through regular use, carrot juice helps the liver release stale bile and excess fats. When fat levels are reduced, cholesterol levels are reduced.

---- There is no such thing as a toxic dose of carrot juice. While it's true that it's possible to "overdose" on vitamin A, it's impossible to overdose on pro-vitamin A - the precursor to vitamin A that is found in abundance in carrot juice. Pro-vitamin A is converted to vitamin A in the body. Drinking more than five glasses of carrot juice per week may cause the skin to yellow slightly; however this is simply a manifestation of the toxins that the liver is excreting. To reduce these effects, simply decrease the dose of carrot juice. Mixed with other juices, especially sprout and green juices, carrot juice acts as a balancing element. It adds a delicious, sweet flavor to juice combinations and increases both their digestibility and nutritional value. As an overall tonic and rejuvenator, carrot juice can't be beat.

- Celery: It has a calming effect on the nervous system. This is probably due to its high concentration of organic alkaline minerals, especially sodium. The minerals contained in celery juice make the body's use of calcium more effective, balancing the blood's pH.

- Organic sodium, which is abundant in celery juice, has received a bad name because of the average American's habitual overuse of inorganic sodium chloride - table salt. Unlike inorganic sodium chloride, organic sodium found in celery juice is naturally blended with many other useful minerals. It is essential to the proper functioning of all major body systems. Organic sodium is the element in the blood that makes it salty. Because of its slightly salty taste, celery juice is an excellent component of any vegetable juice combination. Celery juice is especially effective for nervous conditions because it produces a calming effect. For weight reduction diets it curbs the desire for sweets.

- Comfrey: All parts of this plant can be used - root, leaves and flowers. Comfrey helps eliminate bloody urine. It is high in potassium, vitamin A and calcium. The allantoin in comfrey is the same ingredient that is contained in fractured bones and is often referred to as the "bone-knitter". It is also good in repairing nerve tissue.

- Dandelion Greens: Pick young tender leaves before the flowers have formed. Rich in vitamins A and C, minerals such as calcium, manganese, chlorine, potassium and iron. Acts as a tonic to the system. It destroys acids in the body. As it contains organic sodium, it is very good for anemia caused by a deficiency of nutritive salts and is recognized as a great blood builder and purifier. It is also effective as a liver cleanser. It is a gentle laxative and can therefore be used in a tea for babies and children.

- Lambs quarter: Pick young tender leaves before the flowers have formed. Very rich in calcium, phosphorus, vitamins A and C and the B vitamins thiamin, riboflavin and niacin. One of the best tasting of the wild edibles and is very common throughout the United States.

- Parsley: Rich in vitamin A, thiamin (B1), niacin (B3), C and the minerals calcium, chlorine, iron, phosphorus, potassium, sodium and sulfur. One of the best diuretics. Strengthens the kidneys, bladder and spleen, lowers blood pressure, cleanses the liver and strengthens the eyes.

- Purslane: Pick succulent leaves and stems from June until frost. Very rich in iron, calcium, vitamin A. This is a very good tasting wild edible green.

- Radish Sprouts: Rich in vitamins A and C and minerals, including trace minerals. This is a hot, spicy sprout and will heat up a cold body. The flavor is strong, so use sparingly. A good blood stimulator and cleanser. Powerful liver and kidney cleanser.

- Red Clover Sprouts: Has many of the properties in the dried adult plant, plus a host of living enzymes. Acts as a blood purifier in the body and helps relieve nervous disorders, skin problems, acne, etc. It is very cleansing to the body.

- Sunflower Greens: Sunflower sprouts do much to relieve malnutrition and to eliminate toxic poisons from the system. This is done mainly by providing the body with the nutrients needed and nature does the restoration work. The many vitamins and minerals in sprouts are at their highest peak of activity while sprouting.

- Other Healthy Edibles: Chicory, Malva, Shepard's Purse, Nasturtium, Mint, Sourgrass, Chickweed, Watercress, Fiddleheads, Rosehips, Plantain. 

Basic Green Smoothie

2 cups spinach
1 third European Cucumber
1 young coconut - meat and water
1 half or more of avocado
Juice of half a lemon
Juice of half a lime
A few stevia leaves
Ice

For more on green smoothies see Vicoria Boutenko's site at http://www.rawfamily.com.

- thanks to Jinjee at http://www.thegardendiet.com.

Fruit Purees and Smoothies

Purees: Any fruit can be blended and eaten. A ripe banana can be added for more sweetness. Apples also give body to purees.

Fruit Smoothies can include any of these items:

For Body:
- apple and or banana or watermelon

To Add Living Vitamins and Enzymes:
- sprouted grains such as wheat and rye

Liquid:
- pure water or fruit juice
- Rejuvelac (Note: Rejuvelac acts as a preservative and adds more nutrition.)

For Calories and a Smooth Texture:
- Avocado (Always blend as the last item. Do not over-blend.)

To Add Protein, Minerals, or for a Different Texture:
- sunflower seed sprouts (high in complete protein)
- pumpkin seed sprouts (high in zinc)
- soaked almonds (rich in calcium)
- ground hulled white sesame (especially rich in calcium and magnesium)

Seasonings (Note: These are optional and most people should avoid these while detoxifying):
- cinnamon
- cloves
- allspice
- pumpkin spice
- ginger

Note: Purees and Smoothies made with Rejuvelac can be blended in the morning and small amounts eaten throughout the day. This can be a nutritional breakthrough for busy people because they do not have to stop at each "meal" and decide what to eat that is good for them. All they have to do is keep this blended food in the fridge. Leftover smoothies can be dehydrated and made into fruit roll-ups.

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.

Energy Soup - Southwest Style

1 cup sunflower sprouts (put in bottom of blender).
Add juice of 1 lemon.
Stuff blender with buckwheat and sunflower greens until full.
Fill blender 3/4 full of filtered or spring water.
Add flax sprouts or any other sprout on hand.

Blend until smooth.

Add avocado and blend 30 seconds more.
Serve in soup bowls.

Jen Rose's Energy Soup Recipe

Energy Soup
by: Jen Rose

Fill half a blender with Rejuvelac
Add four handfulls of sprouts: broccoli, sunflower, alfalfa, and buckwheat
1/2 avocado
1 T of each seaweed: wakame, dulse, hizichi, kelp and spirulina
1 garlic clove
1 apple, cored and diced (with or without skin)
parsley

Stuff the rest of the blender with kale, rainbow chard, spinich, romaine, collards...whatever you got and lots of it!

There's a reason they call it energy soup! B/C this soup will give you wings!

Not So Mild Energy Soup

1 Cucumber
4 Stalks of Celery
5 Romaine lettuce leaves
Handful of sunflower and buckwheat sprouts
5 Kale leaves
A bunch of Parsley
1 Green apple
1 Avocado
1/2 cup of Dulse
1 cup of Rejuvelac

Super Mineral Soup (green smoothie)

1 Cucumber
4 Stalks of Celery
Handful of Parsley
Bunch of Watercress
Bunch of Arugula
2 Tomatoes
2 Handfuls of Baby salad mix
1 Avocado
1/2 of a medium red onion
1 clove of garlic
1/4 cup of extra virgin olive oil
Juice of one lemon
1/2 cup of Dulse

Mild Energy Soup / Green Smoothie

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Seed & Nut Cheese Recipes

Recipes - Seed & Nut Cheeses

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

 

 

Seed / Nut Cheese

- 1 cup of pulp from making mylk
- 1 stalk of celery
- 1/2 of a red or yellow bell pepper
- 1/2 of a medium tomato
- 1/4 cup chopped parsley
- 1/2 of a medium red onion
- juice of 1/2 a lemon
- pinch of cayenne pepper
- 2 pinches of salt
- 1 date, or drop of honey, or a teaspoon of raisins

Blend all ingredients in a Vita Mixer until smooth.
You may need to add a little Rejuvelac or water.
Pour into a seed bag and let it hang over a bowl for 8-12 hours.
The longer you leave it out, the stronger the cheese will be.

Alternative 1 (for a chunky cheese):
Chop the veggies in a food processor, then mix them into the pulp by hand.   

Alternative 2 (instead of using pulp from making mylk):
Blend 2 cups of a seed or nut with 2 cups of Rejuvelac, or filtered water. 
Add the rest of the ingredients. 
Blend and follow the procedures above.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

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

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

- 1 cup of pulp from making mylk
- 1 stalk of celery
- 1/2 of a red or yellow bell pepper
- 1/2 of a medium tomato
- 1/4 cup chopped parsley
- 1/2 of a medium red onion
- juice of 1/2 a lemon
- pinch of cayenne pepper
- 2 pinches of salt
- 1 date, or drop of honey, or a teaspoon of raisins

Blend all ingredients in a Vita Mixer until smooth.
You may need to add a little Rejuvelac or water.
Pour into a seed bag and let it hang over a bowl for 8-12 hours.
The longer you leave it out, the stronger the cheese will be.

Alternative 1 (for a chunky cheese):
Chop the veggies in a food processor, then mix them into the pulp by hand.   

Alternative 2 (instead of using pulp from making mylk):
Blend 2 cups of a seed or nut with 2 cups of Rejuvelac, or filtered water. 
Add the rest of the ingredients. 
Blend and follow the procedures above.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

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

Seed / Nut Cheese

- 1 cup of pulp from making mylk
- 1 stalk of celery
- 1/2 of a red or yellow bell pepper
- 1/2 of a medium tomato
- 1/4 cup chopped parsley
- 1/2 of a medium red onion
- juice of 1/2 a lemon
- pinch of cayenne pepper
- 2 pinches of salt
- 1 date, or drop of honey, or a teaspoon of raisins

Blend all ingredients in a Vita Mixer until smooth.
You may need to add a little Rejuvelac or water.
Pour into a seed bag and let it hang over a bowl for 8-12 hours.
The longer you leave it out, the stronger the cheese will be.

Alternative 1 (for a chunky cheese):
Chop the veggies in a food processor, then mix them into the pulp by hand.   

Alternative 2 (instead of using pulp from making mylk):
Blend 2 cups of a seed or nut with 2 cups of Rejuvelac, or filtered water. 
Add the rest of the ingredients. 
Blend and follow the procedures above.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Making Veggie Kraut - Recipes

Making 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, dulse, kelp, etc.
Manual GRATER, SHREDDER or KNIFE.
 
PIX

One Gallon Veggie Sauerkraut

2 large heads of cabbage, red, white or mixed1
1 beet (optional)
3 or 4 ground juniper berries (optional)
2 or 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.

Veggiekraut 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.
 

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Raw Foods Practitioner Certification

Version 5.0 of the Dr. Ann Wigmore Raw Living Foods Home Study Program is now available. I've finished cleaning out the warehouse in Louisville, KY, and have everything in one place again, back on the farm in Georgia.

I've included not only archival footage from Dr. Ann Wigmore, but also my TV series, "Back to the Roots of Healthy Eating," and videos by Victoria Boutenko, Paul Nison, Hiawatha Cromer and other prominent raw fooders.

I've put together as many Home Study Programs as possible, and have clearance-priced them at http://chiDiet.com.

The online  version of the Home Study Program has been updated and prices reduced, too:
http://rawlife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

Thanks for your support,

Jim Carey

Balancing your Alkaline Level

Balancing Your Alkaline Level

In the beginning of the 20th century, scientists and Nobel prize winners made an incredible discovery. If our blood is unable to absorb enough oxygen, we become terribly ill. Heart problems, candida infections, arthritis, diabetes, and even cancer may result.

Our body is constantly trying to maintain a constant temperature 98.5F or 37C, which some may know, but were you also aware that your body tries even harder to maintain the right amount of oxygen in your blood? When our pH is too high or too low, we don't feel well. In fact, our bodies begin to feel tired, gain weight, have poor digestion and get aches and pains.

Most people in the US and Europe are too acidic, where cancer, heart disease, arthritis,and diabetes are such an epidemic.

These are the four most common reasons for the high acidity levels:

Stress;
Toxins;
Parasites; and
The food we eat.

Acid Foods List

It's really a shame that the foods we like most are the ones that make us most acidic and thus sick. Which foods are these? You guessed it:

Junk & Processed foods
Sugar
Coffee & Tea
All animal food (meat, eggs, chicken, fish, lobster, oysters)
Grains: (white) wheat, pasta, flour, bread etc
Dairy products (milk, cheese, butter)
Bad fats

That’s not to say that in moderation, and from the right sources, we can’t enjoy these foods. But the way that most of us get these products (fatty cuts of meat, bleached flour, homogenized cheese), there’s really no helping it.

Alkaline Foods List

During most of our lives, the majority of the foods we eat are highly acidic. These make us sick and tired whereas, by eating raw alkaline foods and drinks, we can help our body to heal itself:

Vegetables - especially raw green leafy vegetables.
Fresh Herbs & Spice - parsley, basil, cilantro, cayenne, ginger
Fruits - watermelon, avocado, cucumber, young coconuts
Wheat grass
Sprouts (alfalfa, broccoli, etc.)

The best alkaline drinks are alkaline water, vegetable juices and wheat grass juice. If you’re very acidic, however, you might need alkaline supplements to get you back in balance quicker.

How Acidic Are You?

How do you know your body pH? It's actually incredibly easy to find out your alkalinity. You simply buy some pH test strips (also called litmus paper) at a health store and pee on it. The paper will tell you instantly what your pH is and thus, how alkaline or acidic you are.

The Best & Cheapest Alkaline Foods

Would you like to know the best and cheapest alkalizing foods? Edible wild plants. They're highly alkaline, abundant, fresh and free! Just throwing a few of them in your salad will help balancing you.

That does mean, of course, to eat your crabgrass..or the pretty mushrooms in your yard.

Bio: Alexis Bonari is a freelance writer and blog junkie. She often can be found blogging about education and scholarships for college. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.

Transitioning to Raw Uncook Book

By popular demand, I've put the $7 eBooks back up. Now you can get The 13 Step Raw Living Foods Success Guide for just $7 again, in PDF format (305 pages).

I've also brought back the The Raw Food Diet Recipe Book, 180 pages of yummy transitional recipes for those just learning to go raw.

Get either or both at http://WigmoreDiet.com

Thanks for your support,

Jim Carey

A Collection of Raw Entree Recipes

Whipped Sweet Potatos  

from Chef Chad Sarno

1 1/2  c sweet potatoes peeled and chopped
1 1/2  c pine nuts
1/4     c leek chopped
2 T     onion powder
3 T     flax oil
1/4     c filtered water
1/2     T Celtic salt
2        T dried parsley

In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.

Serves 4

- Contributed by Jan Jenson

 

 

Pepper Puppies

1/2 C. Flaxseeds 
1 C. Carrots
1/2 C. Almonds 
1/2 C. Celery Juice
1/2 C. Red Onion 
Herbamare
4 Cloves Garlic 
3 Red Peppers

In Blender, blend all but peppers. Cut Peppers in large bite-sized pieces and place on serving plates. Put mixture dollop on top of each pepper and enjoy !!

 

---

 

Sweet Potato Medley

Grate Sweet Potatoes
Salt to taste (transitional)
Add flavored Coconut and Raisins
Mix and Eat

 

 

Almost Turkey

2 C. Almonds   
2 C. Celery
2 Medium Tomatoes 
2 C. Carrots
1 C. Zucchini   
1 C. Yellow Squash
1/4 tsp. Sage   
1 Tbsp. Fresh Parsley
1/2 tsp. Kelp   
2 Tbsp. Flaxseed Meal
Lecithin   
Leaf Lettuce

In a blender or food processor, grind 1 C. Almonds into meal and grind 1 C. Almonds into Almond Butter in your Champion or Green Power Juicer. Peel and dice Tomatoes into small pieces. Shred Carrots, Squash, and Zucchini. Cut ½ of the Celery into 1-inch pieces and juice; dice the other ½ of the celery fine. Combine all ingredients, making a stiff dough-like consistency. Add more ground Almonds or Flaxseed if the dough is too thin. Press mixture into a Lecithin lined pan or turkey mold and chill. Serve on a bed of Lettuce, garnished with cherry tomatoes and carrot slices. Serve with cranberry sauce.

 

 

Sweet Potato Dish

Sweet Potatos
Peeled & cut into squares
Filtered water
Psyllium powder
Cinnamon
1/2 lb. apricots and mango

Puree all together and add honey (transitional) to sweeten

 

 

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

 

 

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

 

 

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

 

 

Zoom Burgers

1 1/2  cups walnuts soaked for 12 hours and dehydrated
2  cups zucchini, shredded
3/4  cup celery, minced
1 1/2  cups mushrooms, minced
1/2   cup red onion, minced
1  clove garlic, crushed
2  tablespoons dark miso, plus a little water
2  tablespoons nutritional yeast
1  tablespoon fresh sage, minced
1  teaspoon Celtic Salt
1/2  teaspoon white pepper
3  tablespoons parsley, minced
1/4  cup golden flax, ground into powder

Special equipment: processor, dehydrator

1. Place 2/3 of the walnuts in the food processor, and puree. Add the zucchini and pulse to mix.(Do not over process-mixture will be textured) Put in bowl large enough for mixing.
2. Mince remaining nuts by hand or pulse in processor until grainy.
3. Combine remaining ingredients together and stir well.
4. Form burgers 1/2 inch thick using 1 cup mixture per patty.
5. Place on Teflex sheet in 105 degree dehydrator for 6-12 hours or desired texture. Turn once during dehydration time.
6. Serve on lettuce leaf or live sprouted grain bun with Cashew Mayonnaise, Honey Mustard, and "Ketchup" with all the trimmings.         

Servings: 6

- Contributed by Jan Jenson

 

 

Jicamashed Potatoes

Ingredients:
4 cups jicama, chopped
1 avocado, chopped
2 cloves garlic, chopped
1 teaspoon Celtic salt

Directions:
Blend in food processor and top with Mushroom Gravy

- Contributed by Jan Jenson

 

 

Almond Stuffing Recipe

- 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

 

 

Fresh Tomato Pasta

4 zucchini
20 cherry tomatoes halved
4 sundried tomatoes soaked
1 tsp Himalayan crystal salt
1 tsp dried or fresh basil
1 clove garlic minced
4 Tbs olive oil
1/2 red bell pepper diced

Cut zucchini into thin strips.
Dice sundried tomatoes.
Mix zucchini, cherry tomatoes, sundried tomatoes, garlic, salt, basil, olive oil and bell pepper.
Toss well.

- Contributed by Jan Jenson

 

 

Holy Frijoles (Refried Beans)

2 cups sprouted rye: Rujuvelac pulp
1 apple
1 Red chili
2 tsp Mexican seasoning
1 tsp garlic powder
1 tsp cumin powder
1 tsp Celtic salt

Mix all ingredients together.

- Contributed by Jan Jenson

 

 

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.

 

Squash Noodles with Pesto Sauce

- feeds 2 hungry people

Ingredients

1 medium spaghetti squash
2 cloves garlic, peeled
2 tablespoons cold-pressed olive oil
½ cup walnuts, coarsely chopped
2 cups fresh basil leaves
sprinkle lemon juice, to taste
sprinkle cayenne or crushed red pepper, to taste

Preparation Cut the spaghetti squash in half width-wise, and remove seeds. Using a fork, scoop the inside of the squash, forming thin strands (if they stick together, use fork to separate).

In a blender or food processor, puree the basil, garlic, olive oil, walnuts, and cayenne (add a few kale leaves for an extra boost of greens).

Pour on top of the spaghetti squash, mix it up, sprinkle on some lemon juice and serve.

Sounds good. Eat and enjoy!

 

 

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 www.RawFamily.com.

 

 

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.

 

 

Chili Recipe

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

 

 

BLT Recipe 

- by David Klein

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 thin slice of sweet onion (optional)

INSTRUCTIONS:

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. Janee said the Brazil nuts and sun dried tomatoes taste like bacon.

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 onion and 3 leaves of lettuce. Enjoy.

If you don't have pine nuts you can always use cashews instead.

- thanks to Jan Jenson

 

 

Tasty Veggie Burgers Recipe

Linda Carpenter

** This recipe is great doubled, with the extras going in the freezer…

5 cups almond (or any nut) pulp
    (Can use the pulp left from nut milk, or just soak fresh nuts)
1 small butternut squash (peeled and cubed) – can substitute carrots here
2-1/2 cups pumpkin seeds (soaked 8-12 hours)
1 red bell pepper
1/2 to 1 onion, chopped (sweet onion)
2 to 3 stalks celery, cut into pieces
1/4 to 1/2 cup fresh basil (washed and taken off stem)
1/4 to 1/2 cup fresh parsley (washed and taken off stem)
2-3 cloves garlic
1 Tbsp. dry dill (or ½ cup fresh)
3/4 cup ground flax seeds
Celtic sea salt- 1 to 2 tsp.
Stevia - 1/4 tsp. dry or 10 drops liquid
Several dashes of cayenne pepper
Trocomare seasoning- 1 1/2 to 2 Tbsp.

Put nuts (if whole and soaked), squash, pumpkin seeds, bell pepper, onion, celery, basil, parsley, garlic and dill through juicer using the solid plate.

Then mix in flax meal, salt, Stevia, cayenne and Trocomare seasoning. (**if using nut pulp, just add this to juicer mixture and seasonings)

Form into round burgers and place on a mesh sheet if possible, or on a teflex sheet if too moist. If on a teflex sheet, dehydrate 4 to 6 hours on 95 degrees, shift to mesh sheets for another 4 to 6 hours or desired dryness.

 

 

Marinated Green Beans Recipe

Recipes for Life - Rhonda Malkmus

1 lb. green beans
1 garlic clove
½ tsp. dried rosemary
¼ cup fresh basil
1 TB extra virgin olive oil
2 TB onions
2 stalks celery
1 C tomato
Juice of ½ a lemon
Bragg Liquid aminos to taste

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.

 

 

Granola

Yields 12 cups

5 c. sprouted buckwheat
1 c. sprouted sesame seeds
1 c. sprouted pumpkins seeds
1 c. soaked sunflower seeds
1 c. soaked millet
1 c. soaked almonds
2 diced apples
1 c. honey
3 c. water
1 Tbs. vanilla ext
1 1/2 Tbs. cinnamon
2 tsp nutmeg
1 c. raisins

1.	Core and dice apples.
2.	Whisk honey, water, vanilla, cinnamon, and nutmeg together in a large mixing bowl.
3.	In a food processor grind almonds coarsely and empty into large mixing bowl.
4.	Add all sprouted and soaked seeds to mixing bowl.
5.	Mix well, covering all ingredients in honey water.
6.	Soak for 3 hours.
7.	Spread onto teflex sheets.
8.	Dehydrate at 105 degrees for 12-15 hrs. Granola will be dry and crunchy when done.
9.	Enjoy with nut mylk, yogyrt, and fruit

 

 

Raw Couscous by Raven

Raven just invented a new kind of couscous!

Cut up some cauliflower and pulse it in the food processor down to couscous sized bits (about half the size of a grain of rice). Now you have a base that is a lot like rice, or almost exactly like couscous, and that you can flavor the way you would a rice dish. We put olive oil, garlic, salt, paprika, leeks and thinly sliced celery on it. Delicious!! And there are a thousand different ways to vary this dish! Small food processors are available at any home store for as little as $35 and can make your raw vegan lifestyle a lot easier - and more tasty too!

Enjoy!
Jinjee
http://www.TheGardenDiet.com

 

 

Mock Chicken Salad

This is really delicious stuffed in a large tomato or avocado.
Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

This recipe is from The Raw Table. There is a yummy looking picture of it there. 
http://www.therawtable.com/recipecoll/mockcs.htm

 

 

Victoria's Raw Vegan Lasagna Recipe

- Here's a real Raw Vegan Gourmet treat, from Victoria Boutenko of RawFamily.com

CHEESE: (Start 8-12 hours ahead of assembly time)
Blend:
2 cups soaked cashews or almonds
1 Tbs lemon juice
enough Rejuvelac to make a fairly thin paste

Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
2-4 Tbs raw Tahini
2 Tbs miso (raw light or dark)
2 cloves of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.

RED SAUCE: (Start at least 2-3 hours ahead of assembly time)
Blend:
4-6 dates soaked 2-3 hours (do not pour the water off)
2 cloves of garlic
2 heaping Tbs soaked basil or 3/4 cup of fresh basil
2 cups of sun-dried tomatoes.
Cover tomatoes with water and soak, adding enough water to keep them covered until soft.

MARINADE:
Blend:
3/4 tsp of thyme, oregano & basil
1/4 tsp ground mustard (grind it in a coffee grinder)
1/4 tsp Celtic Salt
1/8 tsp Cayenne or ground up hot red peppers
1/4 - 1/2 cup (depending on taste) Olive Oil
1/4 - 1/2 Tbs lemon juice (commensurate with Olive Oil)
Refrigerate to marinate.

BODY: (Start from 2 hours to a day ahead of time)
Pour marinade over 3 - 4 zucchinis sliced very thin (can use a Saladacco or carrot peeler to slice).
Let sit from 2 hours to all day.
Drain in colander.
Take one bunch of spinach (1 pound size) and use only the leaves.
Use the drippings from the colander filled with the zucchini to coat the leaves.

ASSEMBLY of the Lasagna:
Layer 1/2 of the zucchini on the bottom of a 9" x 13" pan.
Spread the cheese on top of the zucchini.
Cut up enough Portobello or other large mushrooms to form the next layer.
Layer on the rest of the zucchini.
Pour on 1/2 of the red sauce.
Layer on the spinach which was marinated in the zucchini drippings.
Pour the rest of the red sauce over the top using a spatula.
Top with remainder of the mushrooms and some black olives for decoration.

 

 

Mock Salmon Pate Recipe

2 Cups Almonds, soaked overnight
2 Medium or Large carrots
Put the above through the Champion with the blank

ADD:
½ Cup celery – diced
½ Cup seeded cucumbers – diced
½ Cup onions – chopped

Dressing: Put all in Vita-Mix
½ Cup of Almond Milk
2Tbs lemons – juiced
¼ onion
¼ sweet yellow pepper
¼ sweet red pepper
¼ Cup cucumber
Pinch of cayenne
1 clove garlic
2 Tbs Parsley – chopped
1 Tbs Dulse
Bragg’s to taste
Dill (optional)

 

 

Alligator Eggs Recipe

6 Avocados
2-3 cups grated carrots
1 med onion (Diced)
3-6 clove garlic (minced)
2-3 lemons juiced
Pinch cayenne
Braggs to taste

Cut Avocado in half – remove avocado from shell - save shell
Mash avocado to semi – smooth consistency (lumpy)
Mix all ingredients together – (Do Not Blend in Vitamix)
Spoon into half shells – Top with a pinch of cayenne
Serve and enjoy!!!!

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

from Chef Chad Sarno

1 1/2  c sweet potatoes peeled and chopped
1 1/2  c pine nuts
1/4     c leek chopped
2 T     onion powder
3 T     flax oil
1/4     c filtered water
1/2     T Celtic salt
2        T dried parsley

In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.

Serves 4

- Contributed by Jan Jenson

1/2 C. Flaxseeds 
1 C. Carrots
1/2 C. Almonds 
1/2 C. Celery Juice
1/2 C. Red Onion 
Herbamare
4 Cloves Garlic 
3 Red Peppers

In Blender, blend all but peppers. Cut Peppers in large bite-sized pieces and place on serving plates. Put mixture dollop on top of each pepper and enjoy !!

Grate Sweet Potatoes
Salt to taste (transitional)
Add flavored Coconut and Raisins
Mix and Eat

2 C. Almonds   
2 C. Celery
2 Medium Tomatoes 
2 C. Carrots
1 C. Zucchini   
1 C. Yellow Squash
1/4 tsp. Sage   
1 Tbsp. Fresh Parsley
1/2 tsp. Kelp   
2 Tbsp. Flaxseed Meal
Lecithin   
Leaf Lettuce

In a blender or food processor, grind 1 C. Almonds into meal and grind 1 C. Almonds into Almond Butter in your Champion or Green Power Juicer. Peel and dice Tomatoes into small pieces. Shred Carrots, Squash, and Zucchini. Cut ½ of the Celery into 1-inch pieces and juice; dice the other ½ of the celery fine. Combine all ingredients, making a stiff dough-like consistency. Add more ground Almonds or Flaxseed if the dough is too thin. Press mixture into a Lecithin lined pan or turkey mold and chill. Serve on a bed of Lettuce, garnished with cherry tomatoes and carrot slices. Serve with cranberry sauce.

Sweet Potatos
Peeled & cut into squares
Filtered water
Psyllium powder
Cinnamon
1/2 lb. apricots and mango

Puree all together and add honey (transitional) to sweeten

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

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

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

1 1/2  cups walnuts soaked for 12 hours and dehydrated
2  cups zucchini, shredded
3/4  cup celery, minced
1 1/2  cups mushrooms, minced
1/2   cup red onion, minced
1  clove garlic, crushed
2  tablespoons dark miso, plus a little water
2  tablespoons nutritional yeast
1  tablespoon fresh sage, minced
1  teaspoon Celtic Salt
1/2  teaspoon white pepper
3  tablespoons parsley, minced
1/4  cup golden flax, ground into powder

Special equipment: processor, dehydrator

1. Place 2/3 of the walnuts in the food processor, and puree. Add the zucchini and pulse to mix.(Do not over process-mixture will be textured) Put in bowl large enough for mixing.
2. Mince remaining nuts by hand or pulse in processor until grainy.
3. Combine remaining ingredients together and stir well.
4. Form burgers 1/2 inch thick using 1 cup mixture per patty.
5. Place on Teflex sheet in 105 degree dehydrator for 6-12 hours or desired texture. Turn once during dehydration time.
6. Serve on lettuce leaf or live sprouted grain bun with Cashew Mayonnaise, Honey Mustard, and "Ketchup" with all the trimmings.         

Servings: 6

- Contributed by Jan Jenson

Ingredients:
4 cups jicama, chopped
1 avocado, chopped
2 cloves garlic, chopped
1 teaspoon Celtic salt

Directions:
Blend in food processor and top with Mushroom Gravy

- Contributed by Jan Jenson

- 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

4 zucchini
20 cherry tomatoes halved
4 sundried tomatoes soaked
1 tsp Himalayan crystal salt
1 tsp dried or fresh basil
1 clove garlic minced
4 Tbs olive oil
1/2 red bell pepper diced

Cut zucchini into thin strips.
Dice sundried tomatoes.
Mix zucchini, cherry tomatoes, sundried tomatoes, garlic, salt, basil, olive oil and bell pepper.
Toss well.

- Contributed by Jan Jenson

2 cups sprouted rye: Rujuvelac pulp
1 apple
1 Red chili
2 tsp Mexican seasoning
1 tsp garlic powder
1 tsp cumin powder
1 tsp Celtic salt

Mix all ingredients together.

- Contributed by Jan Jenson

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.

- feeds 2 hungry people

Ingredients

1 medium spaghetti squash
2 cloves garlic, peeled
2 tablespoons cold-pressed olive oil
½ cup walnuts, coarsely chopped
2 cups fresh basil leaves
sprinkle lemon juice, to taste
sprinkle cayenne or crushed red pepper, to taste

Preparation Cut the spaghetti squash in half width-wise, and remove seeds. Using a fork, scoop the inside of the squash, forming thin strands (if they stick together, use fork to separate).

In a blender or food processor, puree the basil, garlic, olive oil, walnuts, and cayenne (add a few kale leaves for an extra boost of greens).

Pour on top of the spaghetti squash, mix it up, sprinkle on some lemon juice and serve.

Sounds good. Eat and enjoy!

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 www.RawFamily.com.

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.

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

- by David Klein

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 thin slice of sweet onion (optional)

INSTRUCTIONS:

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. Janee said the Brazil nuts and sun dried tomatoes taste like bacon.

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 onion and 3 leaves of lettuce. Enjoy.

If you don't have pine nuts you can always use cashews instead.

- thanks to Jan Jenson

Linda Carpenter

** This recipe is great doubled, with the extras going in the freezer…

5 cups almond (or any nut) pulp
    (Can use the pulp left from nut milk, or just soak fresh nuts)
1 small butternut squash (peeled and cubed) – can substitute carrots here
2-1/2 cups pumpkin seeds (soaked 8-12 hours)
1 red bell pepper
1/2 to 1 onion, chopped (sweet onion)
2 to 3 stalks celery, cut into pieces
1/4 to 1/2 cup fresh basil (washed and taken off stem)
1/4 to 1/2 cup fresh parsley (washed and taken off stem)
2-3 cloves garlic
1 Tbsp. dry dill (or ½ cup fresh)
3/4 cup ground flax seeds
Celtic sea salt- 1 to 2 tsp.
Stevia - 1/4 tsp. dry or 10 drops liquid
Several dashes of cayenne pepper
Trocomare seasoning- 1 1/2 to 2 Tbsp.

Put nuts (if whole and soaked), squash, pumpkin seeds, bell pepper, onion, celery, basil, parsley, garlic and dill through juicer using the solid plate.

Then mix in flax meal, salt, Stevia, cayenne and Trocomare seasoning. (**if using nut pulp, just add this to juicer mixture and seasonings)

Form into round burgers and place on a mesh sheet if possible, or on a teflex sheet if too moist. If on a teflex sheet, dehydrate 4 to 6 hours on 95 degrees, shift to mesh sheets for another 4 to 6 hours or desired dryness.

Recipes for Life - Rhonda Malkmus

1 lb. green beans
1 garlic clove
½ tsp. dried rosemary
¼ cup fresh basil
1 TB extra virgin olive oil
2 TB onions
2 stalks celery
1 C tomato
Juice of ½ a lemon
Bragg Liquid aminos to taste

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.

Yields 12 cups

5 c. sprouted buckwheat
1 c. sprouted sesame seeds
1 c. sprouted pumpkins seeds
1 c. soaked sunflower seeds
1 c. soaked millet
1 c. soaked almonds
2 diced apples
1 c. honey
3 c. water
1 Tbs. vanilla ext
1 1/2 Tbs. cinnamon
2 tsp nutmeg
1 c. raisins

1.	Core and dice apples.
2.	Whisk honey, water, vanilla, cinnamon, and nutmeg together in a large mixing bowl.
3.	In a food processor grind almonds coarsely and empty into large mixing bowl.
4.	Add all sprouted and soaked seeds to mixing bowl.
5.	Mix well, covering all ingredients in honey water.
6.	Soak for 3 hours.
7.	Spread onto teflex sheets.
8.	Dehydrate at 105 degrees for 12-15 hrs. Granola will be dry and crunchy when done.
9.	Enjoy with nut mylk, yogyrt, and fruit

Raven just invented a new kind of couscous!

Cut up some cauliflower and pulse it in the food processor down to couscous sized bits (about half the size of a grain of rice). Now you have a base that is a lot like rice, or almost exactly like couscous, and that you can flavor the way you would a rice dish. We put olive oil, garlic, salt, paprika, leeks and thinly sliced celery on it. Delicious!! And there are a thousand different ways to vary this dish! Small food processors are available at any home store for as little as $35 and can make your raw vegan lifestyle a lot easier - and more tasty too!

Enjoy!
Jinjee
http://www.TheGardenDiet.com

This is really delicious stuffed in a large tomato or avocado.
Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

This recipe is from The Raw Table. There is a yummy looking picture of it there. 
http://www.therawtable.com/recipecoll/mockcs.htm

- Here's a real Raw Vegan Gourmet treat, from Victoria Boutenko of RawFamily.com

CHEESE: (Start 8-12 hours ahead of assembly time)
Blend:
2 cups soaked cashews or almonds
1 Tbs lemon juice
enough Rejuvelac to make a fairly thin paste

Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
2-4 Tbs raw Tahini
2 Tbs miso (raw light or dark)
2 cloves of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.

RED SAUCE: (Start at least 2-3 hours ahead of assembly time)
Blend:
4-6 dates soaked 2-3 hours (do not pour the water off)
2 cloves of garlic
2 heaping Tbs soaked basil or 3/4 cup of fresh basil
2 cups of sun-dried tomatoes.
Cover tomatoes with water and soak, adding enough water to keep them covered until soft.

MARINADE:
Blend:
3/4 tsp of thyme, oregano & basil
1/4 tsp ground mustard (grind it in a coffee grinder)
1/4 tsp Celtic Salt
1/8 tsp Cayenne or ground up hot red peppers
1/4 - 1/2 cup (depending on taste) Olive Oil
1/4 - 1/2 Tbs lemon juice (commensurate with Olive Oil)
Refrigerate to marinate.

BODY: (Start from 2 hours to a day ahead of time)
Pour marinade over 3 - 4 zucchinis sliced very thin (can use a Saladacco or carrot peeler to slice).
Let sit from 2 hours to all day.
Drain in colander.
Take one bunch of spinach (1 pound size) and use only the leaves.
Use the drippings from the colander filled with the zucchini to coat the leaves.

ASSEMBLY of the Lasagna:
Layer 1/2 of the zucchini on the bottom of a 9" x 13" pan.
Spread the cheese on top of the zucchini.
Cut up enough Portobello or other large mushrooms to form the next layer.
Layer on the rest of the zucchini.
Pour on 1/2 of the red sauce.
Layer on the spinach which was marinated in the zucchini drippings.
Pour the rest of the red sauce over the top using a spatula.
Top with remainder of the mushrooms and some black olives for decoration.

2 Cups Almonds, soaked overnight
2 Medium or Large carrots
Put the above through the Champion with the blank

ADD:
½ Cup celery – diced
½ Cup seeded cucumbers – diced
½ Cup onions – chopped

Dressing: Put all in Vita-Mix
½ Cup of Almond Milk
2Tbs lemons – juiced
¼ onion
¼ sweet yellow pepper
¼ sweet red pepper
¼ Cup cucumber
Pinch of cayenne
1 clove garlic
2 Tbs Parsley – chopped
1 Tbs Dulse
Bragg’s to taste
Dill (optional)

6 Avocados
2-3 cups grated carrots
1 med onion (Diced)
3-6 clove garlic (minced)
2-3 lemons juiced
Pinch cayenne
Braggs to taste

Cut Avocado in half – remove avocado from shell - save shell
Mash avocado to semi – smooth consistency (lumpy)
Mix all ingredients together – (Do Not Blend in Vitamix)
Spoon into half shells – Top with a pinch of cayenne
Serve and enjoy!!!!

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Whipped Sweet Potatos

from Chef Chad Sarno

1 1/2  c sweet potatoes peeled and chopped
1 1/2  c pine nuts
1/4     c leek chopped
2 T     onion powder
3 T     flax oil
1/4     c filtered water
1/2     T Celtic salt
2        T dried parsley

In food processor combine all ingredients and blend until smoothest consistency.
Continue by pouring mixture in a high speed blender and blend until completely smooth.
Adjust salt.

Serves 4

- Contributed by Jan Jenson

Pepper Puppies

1/2 C. Flaxseeds 
1 C. Carrots
1/2 C. Almonds 
1/2 C. Celery Juice
1/2 C. Red Onion 
Herbamare
4 Cloves Garlic 
3 Red Peppers

In Blender, blend all but peppers. Cut Peppers in large bite-sized pieces and place on serving plates. Put mixture dollop on top of each pepper and enjoy !!

Sweet Potato Medley

Grate Sweet Potatoes
Salt to taste (transitional)
Add flavored Coconut and Raisins
Mix and Eat

Almost Turkey

2 C. Almonds   
2 C. Celery
2 Medium Tomatoes 
2 C. Carrots
1 C. Zucchini   
1 C. Yellow Squash
1/4 tsp. Sage   
1 Tbsp. Fresh Parsley
1/2 tsp. Kelp   
2 Tbsp. Flaxseed Meal
Lecithin   
Leaf Lettuce

In a blender or food processor, grind 1 C. Almonds into meal and grind 1 C. Almonds into Almond Butter in your Champion or Green Power Juicer. Peel and dice Tomatoes into small pieces. Shred Carrots, Squash, and Zucchini. Cut ½ of the Celery into 1-inch pieces and juice; dice the other ½ of the celery fine. Combine all ingredients, making a stiff dough-like consistency. Add more ground Almonds or Flaxseed if the dough is too thin. Press mixture into a Lecithin lined pan or turkey mold and chill. Serve on a bed of Lettuce, garnished with cherry tomatoes and carrot slices. Serve with cranberry sauce.

Sweet Potato Dish

Sweet Potatos
Peeled & cut into squares
Filtered water
Psyllium powder
Cinnamon
1/2 lb. apricots and mango

Puree all together and add honey (transitional) to sweeten

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

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

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

Zoom Burgers

1 1/2  cups walnuts soaked for 12 hours and dehydrated
2  cups zucchini, shredded
3/4  cup celery, minced
1 1/2  cups mushrooms, minced
1/2   cup red onion, minced
1  clove garlic, crushed
2  tablespoons dark miso, plus a little water
2  tablespoons nutritional yeast
1  tablespoon fresh sage, minced
1  teaspoon Celtic Salt
1/2  teaspoon white pepper
3  tablespoons parsley, minced
1/4  cup golden flax, ground into powder

Special equipment: processor, dehydrator

1. Place 2/3 of the walnuts in the food processor, and puree. Add the zucchini and pulse to mix.(Do not over process-mixture will be textured) Put in bowl large enough for mixing.
2. Mince remaining nuts by hand or pulse in processor until grainy.
3. Combine remaining ingredients together and stir well.
4. Form burgers 1/2 inch thick using 1 cup mixture per patty.
5. Place on Teflex sheet in 105 degree dehydrator for 6-12 hours or desired texture. Turn once during dehydration time.
6. Serve on lettuce leaf or live sprouted grain bun with Cashew Mayonnaise, Honey Mustard, and "Ketchup" with all the trimmings.         

Servings: 6

- Contributed by Jan Jenson

Jicamashed Potatoes

Ingredients:
4 cups jicama, chopped
1 avocado, chopped
2 cloves garlic, chopped
1 teaspoon Celtic salt

Directions:
Blend in food processor and top with Mushroom Gravy

- Contributed by Jan Jenson

Almond Stuffing Recipe

- 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

Fresh Tomato Pasta

4 zucchini
20 cherry tomatoes halved
4 sundried tomatoes soaked
1 tsp Himalayan crystal salt
1 tsp dried or fresh basil
1 clove garlic minced
4 Tbs olive oil
1/2 red bell pepper diced

Cut zucchini into thin strips.
Dice sundried tomatoes.
Mix zucchini, cherry tomatoes, sundried tomatoes, garlic, salt, basil, olive oil and bell pepper.
Toss well.

- Contributed by Jan Jenson

Holy Frijoles (Refried Beans)

2 cups sprouted rye: Rujuvelac pulp
1 apple
1 Red chili
2 tsp Mexican seasoning
1 tsp garlic powder
1 tsp cumin powder
1 tsp Celtic salt

Mix all ingredients together.

- Contributed by Jan Jenson

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.

Squash Noodles with Pesto Sauce

- feeds 2 hungry people

Ingredients

1 medium spaghetti squash
2 cloves garlic, peeled
2 tablespoons cold-pressed olive oil
½ cup walnuts, coarsely chopped
2 cups fresh basil leaves
sprinkle lemon juice, to taste
sprinkle cayenne or crushed red pepper, to taste

Preparation Cut the spaghetti squash in half width-wise, and remove seeds. Using a fork, scoop the inside of the squash, forming thin strands (if they stick together, use fork to separate).

In a blender or food processor, puree the basil, garlic, olive oil, walnuts, and cayenne (add a few kale leaves for an extra boost of greens).

Pour on top of the spaghetti squash, mix it up, sprinkle on some lemon juice and serve.

Sounds good. Eat and enjoy!

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 www.RawFamily.com.

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.

Chili Recipe

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

BLT Recipe

- by David Klein

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 thin slice of sweet onion (optional)

INSTRUCTIONS:

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. Janee said the Brazil nuts and sun dried tomatoes taste like bacon.

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 onion and 3 leaves of lettuce. Enjoy.

If you don't have pine nuts you can always use cashews instead.

- thanks to Jan Jenson

Tasty Veggie Burgers Recipe

Linda Carpenter

** This recipe is great doubled, with the extras going in the freezer…

5 cups almond (or any nut) pulp
    (Can use the pulp left from nut milk, or just soak fresh nuts)
1 small butternut squash (peeled and cubed) – can substitute carrots here
2-1/2 cups pumpkin seeds (soaked 8-12 hours)
1 red bell pepper
1/2 to 1 onion, chopped (sweet onion)
2 to 3 stalks celery, cut into pieces
1/4 to 1/2 cup fresh basil (washed and taken off stem)
1/4 to 1/2 cup fresh parsley (washed and taken off stem)
2-3 cloves garlic
1 Tbsp. dry dill (or ½ cup fresh)
3/4 cup ground flax seeds
Celtic sea salt- 1 to 2 tsp.
Stevia - 1/4 tsp. dry or 10 drops liquid
Several dashes of cayenne pepper
Trocomare seasoning- 1 1/2 to 2 Tbsp.

Put nuts (if whole and soaked), squash, pumpkin seeds, bell pepper, onion, celery, basil, parsley, garlic and dill through juicer using the solid plate.

Then mix in flax meal, salt, Stevia, cayenne and Trocomare seasoning. (**if using nut pulp, just add this to juicer mixture and seasonings)

Form into round burgers and place on a mesh sheet if possible, or on a teflex sheet if too moist. If on a teflex sheet, dehydrate 4 to 6 hours on 95 degrees, shift to mesh sheets for another 4 to 6 hours or desired dryness.

Marinated Green Beans Recipe

Recipes for Life - Rhonda Malkmus

1 lb. green beans
1 garlic clove
½ tsp. dried rosemary
¼ cup fresh basil
1 TB extra virgin olive oil
2 TB onions
2 stalks celery
1 C tomato
Juice of ½ a lemon
Bragg Liquid aminos to taste

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.

Granola

Yields 12 cups

5 c. sprouted buckwheat
1 c. sprouted sesame seeds
1 c. sprouted pumpkins seeds
1 c. soaked sunflower seeds
1 c. soaked millet
1 c. soaked almonds
2 diced apples
1 c. honey
3 c. water
1 Tbs. vanilla ext
1 1/2 Tbs. cinnamon
2 tsp nutmeg
1 c. raisins

1.	Core and dice apples.
2.	Whisk honey, water, vanilla, cinnamon, and nutmeg together in a large mixing bowl.
3.	In a food processor grind almonds coarsely and empty into large mixing bowl.
4.	Add all sprouted and soaked seeds to mixing bowl.
5.	Mix well, covering all ingredients in honey water.
6.	Soak for 3 hours.
7.	Spread onto teflex sheets.
8.	Dehydrate at 105 degrees for 12-15 hrs. Granola will be dry and crunchy when done.
9.	Enjoy with nut mylk, yogyrt, and fruit

Raw Couscous by Raven

Raven just invented a new kind of couscous!

Cut up some cauliflower and pulse it in the food processor down to couscous sized bits (about half the size of a grain of rice). Now you have a base that is a lot like rice, or almost exactly like couscous, and that you can flavor the way you would a rice dish. We put olive oil, garlic, salt, paprika, leeks and thinly sliced celery on it. Delicious!! And there are a thousand different ways to vary this dish! Small food processors are available at any home store for as little as $35 and can make your raw vegan lifestyle a lot easier - and more tasty too!

Enjoy!
Jinjee
http://www.TheGardenDiet.com

Mock Chicken Salad

This is really delicious stuffed in a large tomato or avocado.
Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

This recipe is from The Raw Table. There is a yummy looking picture of it there. 
http://www.therawtable.com/recipecoll/mockcs.htm

Victoria's Raw Vegan Lasagna Recipe

- Here's a real Raw Vegan Gourmet treat, from Victoria Boutenko of RawFamily.com

CHEESE: (Start 8-12 hours ahead of assembly time)
Blend:
2 cups soaked cashews or almonds
1 Tbs lemon juice
enough Rejuvelac to make a fairly thin paste

Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
2-4 Tbs raw Tahini
2 Tbs miso (raw light or dark)
2 cloves of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.

RED SAUCE: (Start at least 2-3 hours ahead of assembly time)
Blend:
4-6 dates soaked 2-3 hours (do not pour the water off)
2 cloves of garlic
2 heaping Tbs soaked basil or 3/4 cup of fresh basil
2 cups of sun-dried tomatoes.
Cover tomatoes with water and soak, adding enough water to keep them covered until soft.

MARINADE:
Blend:
3/4 tsp of thyme, oregano & basil
1/4 tsp ground mustard (grind it in a coffee grinder)
1/4 tsp Celtic Salt
1/8 tsp Cayenne or ground up hot red peppers
1/4 - 1/2 cup (depending on taste) Olive Oil
1/4 - 1/2 Tbs lemon juice (commensurate with Olive Oil)
Refrigerate to marinate.

BODY: (Start from 2 hours to a day ahead of time)
Pour marinade over 3 - 4 zucchinis sliced very thin (can use a Saladacco or carrot peeler to slice).
Let sit from 2 hours to all day.
Drain in colander.
Take one bunch of spinach (1 pound size) and use only the leaves.
Use the drippings from the colander filled with the zucchini to coat the leaves.

ASSEMBLY of the Lasagna:
Layer 1/2 of the zucchini on the bottom of a 9" x 13" pan.
Spread the cheese on top of the zucchini.
Cut up enough Portobello or other large mushrooms to form the next layer.
Layer on the rest of the zucchini.
Pour on 1/2 of the red sauce.
Layer on the spinach which was marinated in the zucchini drippings.
Pour the rest of the red sauce over the top using a spatula.
Top with remainder of the mushrooms and some black olives for decoration.

Mock Salmon Pate Recipe

2 Cups Almonds, soaked overnight
2 Medium or Large carrots
Put the above through the Champion with the blank

ADD:
½ Cup celery – diced
½ Cup seeded cucumbers – diced
½ Cup onions – chopped

Dressing: Put all in Vita-Mix
½ Cup of Almond Milk
2Tbs lemons – juiced
¼ onion
¼ sweet yellow pepper
¼ sweet red pepper
¼ Cup cucumber
Pinch of cayenne
1 clove garlic
2 Tbs Parsley – chopped
1 Tbs Dulse
Bragg’s to taste
Dill (optional)

Alligator Eggs Recipe

6 Avocados
2-3 cups grated carrots
1 med onion (Diced)
3-6 clove garlic (minced)
2-3 lemons juiced
Pinch cayenne
Braggs to taste

Cut Avocado in half – remove avocado from shell - save shell
Mash avocado to semi – smooth consistency (lumpy)
Mix all ingredients together – (Do Not Blend in Vitamix)
Spoon into half shells – Top with a pinch of cayenne
Serve and enjoy!!!!

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Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Serving since 1972.

---

Learn more about Dr. Ann Wigmore and Raw Living Foods:

 

http://chiDiet.com

http://RawLife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

 

Raw Living Food Handbook and Recipe Books:

http://WigmoreDiet.com

Raw Carrot Cake Recipe

By Ursula Horiatis

(Makes 12 to 16 servings)

1 pound of carrots
2 cups pineapple
2 apples
2 1/2 cup soaked walnuts
2 cup soaked almond
2 1/2 cup pecans
2 cup pumpkin seeds
1/2 tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder

Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
1/2 teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)

For decoration:
1/2 cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves

Step 1

Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste
Add soaked almonds and mix.
Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste.
Put all in a bowl.
Add 1/2 cup raisins, 1/2 cup pecans and 1/2 cup walnuts in food processor and shred to little chunks only (not too fine).
Add to dough in the bowl.

Cut carrots into chunks and shred in food processor until fine.
Add pineapple and apple chunks and mix with psyllium powder.
Add mixture to the dough in the bowl.
Now mix all together by hand and pour into a spring form.

Step 2: For Frosting

Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.

Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.

Growing Organic Foods the Natural Way

Organic Gardeners Saving Planet Earth

By Jay North www.GoingOrganic.com 

When we look around the world and see our current circumstances, we might consider asking ourselves, “What part does personal responsibility play in all of this?”

A simple thing such as planting a seed may be all that is necessary for people throughout the world to save planet Earth from extinction. And now the addition of  the no-till method to organic gardening and farming promises a future of healthy crops without the normal harmful effects and hard work...

While saving the planet from soil erosion and carbon loss, and also reducing water use, new age gardeners and farmers can reap the rewards of growing and stop the downturn in environmental challenges created by conventional agriculture.

No-till gardening and farming helps soil retain carbon. Healthy topsoil contains carbon-enriched humus – decaying organic matter that provides nutrients to plants. Soils low in humus can't maintain the carbon-dependent nutrients essential to healthy crop production, resulting in the need to use more fertilizers.

The Hopi Indians have used natural no-till methods of farming for thousands of years. No tilling requires no digging up of weeds, no fertilizers added to the soil, and very little water use. The Hopi also believe the simple act of planting a seed will help to insure the survival of planet Earth – An opinion shared by this organic gardener!

In no-till agriculture organic gardeners and farmers plant seeds without using a plow to turn the soil. Soil loses most of it carbon content during plowing, which releases carbon dioxide gas into the atmosphere. Increased levels of CO2 in the atmosphere have been associated with global climate change. The greenhouse effect is something we all know about today, but with no-till methods, we help reverse the effects of old gardening and farming methods and help insure our children will have a place to plant a seed.

If every organic gardener and farmer who grows crops in the United States would use no-till techniques and adopt management practices such as crop rotation and planting cover crops, we could lessen about 300 million tons of  carbon each year. Not to mention the amount of money saved on no fertilizer use and the water savings - it adds up quick.

Commercial no-till farming has been around since the 1960's, when it was developed to reduce erosion of valuable topsoil from crop lands. Since then, the realization of the method's other benefits – a reduced need for irrigation, less labor for farmers, and increased soil quality – has encouraged its adoption across the U.S. and around the world.

In recent years, however, interest in no-till has risen due to its greenhouse gas benefits, which results in farmers seeing another kind of green, cash...

No-Till Gardening Put into Practice for the At-Home Do-It-Yourselfers.

Special note to all would-be organic gardeners: Saving the planet never got any easier; use the no-till method and save your back too...

No-Till Made Easy: Just Dig a Small Hole!

1)    Plant a seed,
2)    Water it,
3)    Once it sprouts — talk to your new plant with kind loving words,
4)    Don’t weed around it,
5)    Water very little — never over-water. Let the roots go in search of water, and
6)    Once the plant matures to the desired state, consume it fresh. 
7)    Speak kind loving words to the plant—save the world

It works like this: dig out a small hole in the ground. Dig it about 2 feet in diameter and 2 feet deep, refill three-fourths, place 5 or 6 corn, bean, or squash seeds. Put soil back in the hole, but leave a 2-inch area at the top of hole without dirt. This way the plant can collect water easily. Water lightly, wait a few days, and water a little more.

After a sprout appears water lightly once a day for a week. Once the plant starts to mature, cut back watering to once a week or once a month — no need to water far away from the plant you are growing for food.

Once corn, squash or beans are ready, eat them fresh — do not store them. This way you not only get the great taste of fresh, but you also get all of the living enzymes at the same time.

Yes, Save Some Too

Sun dry, can or jar what you do not consume right away — self-sufficiency includes saving food for the winter.

Taking Responsibility

We all certainly have a role in saving Mother Earth, and now the no-till method for the at-home organic gardeners as well as large commercial farmers can help save the planet and add many years to our survival.

Talk To Your Plants As You Would Your Beloved

Change conditions on planet Earth by adopting new ways to live a peaceful life. Plant a seed and speak loving words to it. Speak only loving, positive words to your crops. Sing to them too. They love it!

Organic gardeners are being challenged, and now they have a new opportunity to make an impact on our planet for the better. Reduce CO2 levels in the atmosphere by reducing carbon content loss in the soil from plowing; use no-till methods instead. Use no fertilizers; play with your plants like friends — and save the planet, all at the same time.

We have come to find that through natural methods of producing food crops without the use of pesticides, herbicides, fungicides, and chemical fertilizers we get healthy foods and live a longer life, free of the harmful effects of these and other unnatural growing methods. Now add no-till, save your back, save money, and save the planet.

Organic Gardening and Farming never got easier — at the age of sixty, my back loves no-till gardening.

-------

Please visit www.GoingOrganic.com today; order your copy of Getting Started in Organic Gardening for Fun and Profit now and to find out why thousands of followers have sought North's advice, publications, and consultations for their own healing and fertile future — a future of healthier bodies, healthier minds, and a healthier world for future generations.

ABOUT JAY NORTH – Best-selling author, social activist, entrepreneur, organic farmer, and practitioner of the healing arts, Jay North travels the nation and the world speaking about his spiritual writings and the opportunities and promise of Organic Growing, Green Juicing, and the Healing Arts.  Contact Jay through is website www.GoingOrganic.com

Raw Living Foods 5.0 Now Available

Version 5.0 of the Dr. Ann Wigmore Raw Living Foods Home Study Program is now available. I've finished cleaning out the warehouse in Louisville, KY, and have everything in one place again, back on the farm in Georgia.

I've included not only archival footage from Dr. Ann Wigmore, but also my TV series, "Back to the Roots of Healthy Eating," and videos by Victoria Boutenko, Paul Nison, Hiawatha Cromer and other prominent raw fooders.

I've put together as many Home Study Programs as possible, and have clearance-priced them at http://chiDiet.com.

The online  version of the Home Study Program has been updated and prices reduced, too:
http://rawlife.org/wigmore/dr-ann-wigmore-home-study-program-online.htm

Thanks for your support,

Jim Carey

Onion Salad / Appetizer Recipe

Hi Jim. A onion makes a delicious salad/appetizer. Can you believe it?
 
Here is a recipe.
 
1 Onion. Slice very thin.
Cover with fresh lemon juice.
Add salt and pepper to taste.
Let stand for 20 minutes. Serve one.
Delicious on its own!
Some people cannot eat onions because of gas. Just rinse the onion rings with water before soaking in lemon juice, can be eaten by everyone.
 
Your friend
Robert Hayes
South Africa

Going Raw Doesn't Have To Be Expensive

By popular demand, I've put the $7 eBooks back up. Now you can get The 13 Step Raw Living Foods Success Guide for just $7 again, in PDF format (305 pages).

I've also brought back the The Raw Food Diet Recipe Book, 180 pages of yummy transitional recipes for those just learning to go raw.

Get either or both at http://WigmoreDiet.com

Thanks for your support,

Jim Carey

Easy Pepper-Spinach Pasta Recipe

Easy Pepper-Spinach Pasta

 by Cecilia Benjumea 

From Delicious Raw Food Recipes    rawfoodrestaurantguide.com by Emily Rutherford 

 

Don't let the simplicity of the recipe fool you – this dish is great.

Pasta:

2 medium or 4 small zucchinis, spiralized with a spiral slicer using the thin blade setting. You can substitute yellow squash if you don’t have zucchini.

Topping:

2 large ripe red bell peppers, diced 1 large avocado Optional: 4 basil leaves chopped, 10 sliced cherry tomatoes. 1 bell pepper, chopped.

Place the diced bell peppers in a blender then add the avocado. Pulse the blender; then blend until creamy (for about 30 seconds in a high-powered blender). Arrange zucchini pasta on a plate—then pour the sauce over it. Garnish with chopped basil, bell pepper, and/or cherry tomatoes.

© Copyright 2009 RawFoodRestaurantGuide.com 

Mild Energy Soup Recipe

1 Cucumber
4 Stalks of Celery
Half a head of Romaine
Handful of sunflower or buckwheat sprouts
1 green apple
Half of an avocado
1 cup of Rejuvelac

Blend

Sweet Potato Medley Recipe

Grate Sweet Potatoes
Salt to taste (transitional)
Add flavored Coconut and Raisins
Mix and Eat

Be Raw but Be Safe

How to Stay Safe on a Raw Food Diet

It’s more a way of life than a diet, but when you make a habit of not eating cooked food, you must be careful about not getting infected because your food is not fresh or is infested with bacteria and mold. Raw food organic diets keep you healthy and fit and rid your body of various toxins, but only if you’re careful about your personal hygiene and a stickler for rules when it comes to preparing and preserving your food. So if you’re a raw foodie looking for advice on safe eating habits, read on:

• Buy food items from outlets where you know the food is absolutely fresh.
• Store all your food items in the refrigerator as soon as you bring them home from the store.
• Never leave condiments out of the refrigerator for more than an hour – if you’re using them to prepare a recipe, put them away immediately after you’ve measured the required amount.
• Clean your cutting and preparatory cutlery and utensils so that one contaminated food item does not spoil the others.
• If you juice most of your food or blend it with other items, ensure that your blender is clean. Wash the blades well so that there are no food particles left behind.
• Avoid eating raw animal foods as much as possible – this not only includes meat and poultry but also eggs and dairy products as well. They’re full of bacteria and you could easily get infected.
• Don’t store meat products in open containers in your freezer – the bacteria spreads to all other foods that are stored with it.
• Avoid eating certain foods raw, like potatoes and grass, unless they are juiced first.
• Soak lentils and pulses or wait for them to sprout before you eat them.
• If you’re eating out, patronize restaurants that are popular and where you know cleanliness and hygiene are accorded high priority.
• Be careful when eating foods like mushrooms, some varieties of which are poisonous. If you’re not sure that it’s safe, don’t eat it.
• Raw food diets are most beneficial when you supplement them with nutrients like calcium, protein, iron and Vitamin B12, all of which are found in very limited quantities in food from plant sources which forms the majority of a raw foodie’s diet. So if you want to avoid deficiencies and chemical imbalances, focus on getting all the nutrients you need for good health from alternative sources.

This guest post is contributed by Kathy Wilson, who writes on the topic of X-Ray Technician School Programs . She welcomes your comments at her email id: kathywilson1983@gmail.com

Blueberry or Cranberry Snow Cookies/Scones

Blueberry or Cranberry Snow Cookies/Scones

4  apples
3  carrots
2 cups  pitted dates (packed)
4 cups  soaked almonds
1/2 cup Pure Joy Coconut Oil (softened not completely melted)
3 cups  raisins
4 cups  shredded coconut
3 cups  soaked walnuts or pecans (dehydrate ahead for best results)
2 cups  blueberries or cranberries (frozen ok)
2 cups  golden flax seeds ground into meal
1 tsp.  Celtic sea salt
3/4 tsp stevia powder (optional)
2 cups  dried apples chopped fine in a food processor

Place apples, carrots, almonds, and dates in food processor or juicer alternate fruits, nuts, dates (very important).
Mix all the ingredients together in a bowl.
Shape into 2 oz round cookies or 4 oz scones using 1/4 or 1/2 measuring cup. Dehydrate at 105 degrees (approx. 8 hours). Refrigerate if keeping more than 4 days.
Makes 60 cookies or 30 scones.
Enjoy Snow Cookies/Scones with Coconut Honey Butter.

- Contributed by Jan Jenson

Avocado and Red Pepper Recipe

2 Avocados
5 Red peppers
1/2 medium red onion
A bunch of chopped parsley (added after blending)
1/2 cup of Dulse
1 cup of Rejuvelac

After blending add 1/4 cup sesame seeds and chopped parsley.

Super Mineral Soup

1 Cucumber
4 Stalks of Celery
Handful of Parsley
Bunch of Watercress
Bunch of Arugula
2 Tomatoes
2 Handfuls of Baby salad mix
1 Avocado
1/2 of a medium red onion
1 clove of garlic
1/4 cup of extra virgin olive oil
Juice of one lemon
1/2 cup of Dulse

Blend well. Add filtered water as needed.

Morning Blend

1 Cucumber
3 Celery Stalks
1 Apple
1/2 head of Romaine
1/2 of a whole lemon
1 jalapeno pepper
1 clove of garlic
1 inch of ginger
1/2 Avocado
1/4 cup of Dulse

Blend.

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.