Tuesday, October 30, 2007
Thursday, October 25, 2007
Ranch Dip or Dressing
From Raw Power by Stephin Arlin
1 1/2 C cashews or macadamia nuts
1/2 C water
3 T fresh lemon juice
1-2 cloves garlic
1-2 tsp Celtic Sea salt
1/2 tsp dried dill (or 1 very small sprig fresh)
1/2 tsp dried basil (or 2 leaves fresh)
1 stalk celery
Mix all ingredients in Vita-Mix or blender until smooth and creamy. Makes 2 cups. If making dressing, use an extra 1/2 to 1 cup of water.
1 1/2 C cashews or macadamia nuts
1/2 C water
3 T fresh lemon juice
1-2 cloves garlic
1-2 tsp Celtic Sea salt
1/2 tsp dried dill (or 1 very small sprig fresh)
1/2 tsp dried basil (or 2 leaves fresh)
1 stalk celery
Mix all ingredients in Vita-Mix or blender until smooth and creamy. Makes 2 cups. If making dressing, use an extra 1/2 to 1 cup of water.
Monday, October 22, 2007
Sunlight cuts risk of many cancers
By Roger Dobson
Published: 21 October 2007
Sunbathing, considered risky by skin cancer experts, may actually reduce the risk of breast and other cancers, new research has found.
Some women who had higher sun exposure had their risk of advanced breast cancer reduced by almost half, according to the scientific study.
The researchers from Stanford University , who report their findings in the American Journal of Epidemiology this week, said: "This study supports the idea that sunlight exposure reduces risk of advanced breast cancer among women with light skin pigmentation. ''
The Stanford cancer specialists measured 4,000 women aged 35 to 79, half of them diagnosed with breast cancer, for the effects of long-term sun exposure.
Sun exposure may also protect against a number of other cancers, according to a second research team who studied more than four million people in 11 countries, including 416,000 who had been diagnosed with skin cancer.
These results, reported in the European Journal of Cancer, show that the risk of internal cancers after skin cancers was lower among people living in sunny countries.
The researchers said: "Vitamin D production in the skin seems to decrease the risk of several solid cancers, especially stomach, colo-rectal, liver and gall- bladder, pancreas, lung, female breast, prostate, bladder and kidney cancers."
Sunlight plays a vital role in the production of beneficial vitamin D in the body. Although food provides some vitamin D, up to 90 per cent comes from exposure to sunlight.
Published: 21 October 2007
Sunbathing, considered risky by skin cancer experts, may actually reduce the risk of breast and other cancers, new research has found.
Some women who had higher sun exposure had their risk of advanced breast cancer reduced by almost half, according to the scientific study.
The researchers from Stanford University , who report their findings in the American Journal of Epidemiology this week, said: "This study supports the idea that sunlight exposure reduces risk of advanced breast cancer among women with light skin pigmentation. ''
The Stanford cancer specialists measured 4,000 women aged 35 to 79, half of them diagnosed with breast cancer, for the effects of long-term sun exposure.
Sun exposure may also protect against a number of other cancers, according to a second research team who studied more than four million people in 11 countries, including 416,000 who had been diagnosed with skin cancer.
These results, reported in the European Journal of Cancer, show that the risk of internal cancers after skin cancers was lower among people living in sunny countries.
The researchers said: "Vitamin D production in the skin seems to decrease the risk of several solid cancers, especially stomach, colo-rectal, liver and gall- bladder, pancreas, lung, female breast, prostate, bladder and kidney cancers."
Sunlight plays a vital role in the production of beneficial vitamin D in the body. Although food provides some vitamin D, up to 90 per cent comes from exposure to sunlight.
Thursday, October 18, 2007
Carob Banana Pops
Carob Banana Pops
by Paul Ladendorf
Large Ripe Bananas (Bananas aren't ripe til they are covered with brown speckles)
Carob Powder
Almonds soaked 12-24 hours (optional)
Water
Popsicle Sticks (Buy from crafts shop)
Chop nuts in food processor. Mix carob powder and nuts, in tall cup adding water until you have a thick, creamy consistency. Cut bananas in half, insert stick into cut end of banana halves and dip in carob nut mixture. Place "pops" on wax paper or plastic wrap in freezer until frozen and enjoy!
Note: Excess carob nut mixture can be frozen, then thawed out for next batch.
by Paul Ladendorf
Large Ripe Bananas (Bananas aren't ripe til they are covered with brown speckles)
Carob Powder
Almonds soaked 12-24 hours (optional)
Water
Popsicle Sticks (Buy from crafts shop)
Chop nuts in food processor. Mix carob powder and nuts, in tall cup adding water until you have a thick, creamy consistency. Cut bananas in half, insert stick into cut end of banana halves and dip in carob nut mixture. Place "pops" on wax paper or plastic wrap in freezer until frozen and enjoy!
Note: Excess carob nut mixture can be frozen, then thawed out for next batch.
Fettuccini Alfredo
Fettuccini noodles:
3 Zucchinis
Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe.
Alfredo Sauce:
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency
Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.
*** A nice addition is to add about 1/2 Tbl diced marinated mushrooms to the top, before you add the parsley. This gives just a nice addition to the meal without overpowering.
- from Michelle Reeves, www.FromSADtoRAW.com
3 Zucchinis
Peel skin with vegetable peeler. Discard green skin or use for another recipe.
Use vegetable peeler to make long, flat Fettuccini-type noodles, until you reach center part with seeds. Discard or use for another recipe.
Alfredo Sauce:
1 1/2 cup macadamia nuts (soaked overnight)
1/8 c walnuts (soaked overnight)
1/4 cup cold pressed, first pressed olive oil
2 tsp Celtic sea salt
3 small cloves garlic
2 tsp fresh ground pepper
water for sauce consistency
Pour sauce over bowl of fettuccini, add dried parsley for pretty and serve immediately.
*** A nice addition is to add about 1/2 Tbl diced marinated mushrooms to the top, before you add the parsley. This gives just a nice addition to the meal without overpowering.
- from Michelle Reeves, www.FromSADtoRAW.com
Sunday, October 14, 2007
Wednesday, October 10, 2007
Saturday, October 6, 2007
You must check out this site!!!
I found this site today, and this guy is soooo inspiring.
Make sure you watch his youtube video on the site.
He has lost over 125lbs.
Yeah for him!!!
www.lovingraw.com
Make sure you watch his youtube video on the site.
He has lost over 125lbs.
Yeah for him!!!
www.lovingraw.com
Pizza
From "Living on Live Food" by Alissa Cohen www.alissacohen.com
Trust me: any cravings you have for pizza will be taken care of with this recipe! Crust, cheese, sauce and toppings...just like the real thing, only better!
Easiest Crust:
2 cups ground flax seeds (not soaked)
1/2 cup onion
2 celery stalks
1 carrot
1 large tomato
2 large cloves garlic
1 teaspoon sea salt
1/2 cup water
Creamy Cheddar Cheese:
1/2 cup pine nuts
1/2 cup macadamia nuts
1/2 cup sunflower seeds
1 1/2 cups red bell pepper
1/2 peeled lemon
2 cloves garlic
1 Tablespoon Bragg liquid aminos
Marinara Sauce:
2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley (optional)
1/8 teaspoon cayenne
1 teaspoon sea salt
Toppings:
Any assorted vegetables of your choice. I like to use avocado, mushrooms, spinach, onions, etc…
For Crust:
1. Combine all ingredients for whichever crust recipe you are using in a food processor until well blended and smooth.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.
3. Smooth crust into 1/4 inch thick large circle.
4. Make the edge of the circle a bit thicker, like a pizza crust would be.
5. Dehydrate crust for 2 hours at 105 degrees, then flip off of Teflex sheet and onto mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.
For Cheese:
1. In a food processor, blend the cheese ingredients until smooth and creamy.
For Sauce:
1. In a food processor, blend the tomato sauce ingredients until smooth.
To Assemble:
1. Remove crust from the dehydrator and flip the crust back to its original side before topping so you have the thick outer crust that you molded facing upward.
2. Spread cheese sauce over the pizza crust. (Leave a 1/4 inch of space near the edges of the crust.)
3. Pour marinara sauce over the cheese on the crust.
4. Top with your favorite toppings.
5. Place pizza back into the dehydrator and dehydrate at 105 degrees for 6-10 hours depending on desired texture.
Notes: I usually put the cheese sauce underneath the tomato sauce because it looks prettier and is easier to spread. You can use any cheese sauce you prefer... You can also use a small amount of cheese and sauce to make the pizza extra thin if you don't like it too thick. Experiment with the toppings and dehydrating times to suit your taste.
Trust me: any cravings you have for pizza will be taken care of with this recipe! Crust, cheese, sauce and toppings...just like the real thing, only better!
Easiest Crust:
2 cups ground flax seeds (not soaked)
1/2 cup onion
2 celery stalks
1 carrot
1 large tomato
2 large cloves garlic
1 teaspoon sea salt
1/2 cup water
Creamy Cheddar Cheese:
1/2 cup pine nuts
1/2 cup macadamia nuts
1/2 cup sunflower seeds
1 1/2 cups red bell pepper
1/2 peeled lemon
2 cloves garlic
1 Tablespoon Bragg liquid aminos
Marinara Sauce:
2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley (optional)
1/8 teaspoon cayenne
1 teaspoon sea salt
Toppings:
Any assorted vegetables of your choice. I like to use avocado, mushrooms, spinach, onions, etc…
For Crust:
1. Combine all ingredients for whichever crust recipe you are using in a food processor until well blended and smooth.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.
3. Smooth crust into 1/4 inch thick large circle.
4. Make the edge of the circle a bit thicker, like a pizza crust would be.
5. Dehydrate crust for 2 hours at 105 degrees, then flip off of Teflex sheet and onto mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.
For Cheese:
1. In a food processor, blend the cheese ingredients until smooth and creamy.
For Sauce:
1. In a food processor, blend the tomato sauce ingredients until smooth.
To Assemble:
1. Remove crust from the dehydrator and flip the crust back to its original side before topping so you have the thick outer crust that you molded facing upward.
2. Spread cheese sauce over the pizza crust. (Leave a 1/4 inch of space near the edges of the crust.)
3. Pour marinara sauce over the cheese on the crust.
4. Top with your favorite toppings.
5. Place pizza back into the dehydrator and dehydrate at 105 degrees for 6-10 hours depending on desired texture.
Notes: I usually put the cheese sauce underneath the tomato sauce because it looks prettier and is easier to spread. You can use any cheese sauce you prefer... You can also use a small amount of cheese and sauce to make the pizza extra thin if you don't like it too thick. Experiment with the toppings and dehydrating times to suit your taste.
Carob mousse pie
recipie from www.rawlifeline.com
Mousse Pie
Filling
2-3 ripe avocados
1/2 C coconut oil
3/4 C Agave Nectar
1 C carob or even better cacao powder
Crust
1 C shredded coconut
1 C dates
Filling
Put ingredients into food processor
Blend until smooth
Crust
Blend in a food processor and press into pie mold
Makes approx. 1 pie
Enjoy!
Mousse Pie
Filling
2-3 ripe avocados
1/2 C coconut oil
3/4 C Agave Nectar
1 C carob or even better cacao powder
Crust
1 C shredded coconut
1 C dates
Filling
Put ingredients into food processor
Blend until smooth
Crust
Blend in a food processor and press into pie mold
Makes approx. 1 pie
Enjoy!
Friday, October 5, 2007
How To Get Going With Your Dehydrator
So, the big question: "I've got my dehydrator, now what do I do with it?!"
As with all new pieces of equipment, I encourage you to start small with something really basic - first simply to get on and get started and to do something and second to get your courage up so that you can go on to make even bigger and better things. In the case of the dehydrator, here's a list of things to play with ordered from the easiest to the more complicated:
Slices of fresh fruits and vegetables: Start with some simple classics such as slices of apple, banana, cherries, strawberries, mango, tomatoes, courgette (zucchini), carrot, red bell pepper and so on.
Biscuits, snack bars and cookies: A great next step (and a rewarding one at that!) is to move on to the crunchy snacks and treats such as flapjacks and cookies, made from simple, easy to find ingredients (usually nuts, dried fruits, maybe some oats or sprouted grains) that you just need to grind together in a food processor. To get started simply pick an appealing recipe from a raw recipe book or wait for me to post one (but you may be waiting a wee while as I have hundreds of posts I want to put up before then!).
Burgers and loaves: It's lovely to have something more 'meaty' to bite into sometimes, and a good juicy veggie or nut burger served with a fresh crisp salad and mouthwatering dressing can often be just what the taste buds ordered! Either that or serve the burger wrapped inside a large lettuce leaf or cabbage leaf like a bun, pile it high with assorted toppings and sauces and you can have something which looks and feels really naughty ; )
Flax crackers: Flax (or linseed as it is also known) is a great seed to get started with, extremely good for you (full of EFA's) and very cheap and easy to use. I have a great recipe online (and video too) for my most excellent Italian Flax Crackers which anyone with a food processor can make - it's simply a case of JUST DO IT. And when you do, you'll be very glad you did! And they last for months in an airtight container - provided they don't get eaten in the first week...
Pizza bases: These are just as easy to make as flax crackers, but need the toppings added after dehydrating, so therefore the recipe as a whole takes longer. The pizza base I make tastes so good that I always make extra and score it with a spatula before drying so that I have crackers as well. In fact it has been known for past students of mine to not even get to pizza making stage as they've eaten the base just as it is! Find the recipe for this here.
Breads: My first forays into bread making was a complete disaster. Mainly because I made it about 5 inches deep and tried to dehydrate it in an oven with the door open! With these two factors combined it took so long to dry (well, it actually never did dry) that it fermented and stunk my mother's kitchen out and I was banned. Need I say more?! The good news is that, believe it or not, you can make raw breads (which can be wheat-free or made from sprouted wheat which is practically allergy-free) and (this is the exciting bit!) you can create amazingly delicious raw sandwiches that look and taste far superior to any Tesco's Triple Pack you may care to mention! Those of you who have tried raw food chef Russell James' completely delicious and mouthwateringly moreish herbed almond bread sandwiches (with avocado, lambs lettuce, tomato, cucumber and cashew dijonnaise filling) will know that raw bread is the TOPS! (And if you haven't heard about this recipe then go ahead and get it right now! Get it here, and definitely sign up to Russell's fantastic new eZine). Now we're talking, right?!
And beyond... There's many places to go from here, but this was, after all, just about getting started! Hopefully seeing the path ahead now mapped out for you you're now inspired to dust off your dehydrator (or in some cases, unpack it - you know who you are!) and just do it! When you compare a few apple rings to a herbed almond bread sandwich, well, what more impetus could you want to start working your way through the dehydrating ranks?
© 2007 Karen Knowler
Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
As with all new pieces of equipment, I encourage you to start small with something really basic - first simply to get on and get started and to do something and second to get your courage up so that you can go on to make even bigger and better things. In the case of the dehydrator, here's a list of things to play with ordered from the easiest to the more complicated:
Slices of fresh fruits and vegetables: Start with some simple classics such as slices of apple, banana, cherries, strawberries, mango, tomatoes, courgette (zucchini), carrot, red bell pepper and so on.
Biscuits, snack bars and cookies: A great next step (and a rewarding one at that!) is to move on to the crunchy snacks and treats such as flapjacks and cookies, made from simple, easy to find ingredients (usually nuts, dried fruits, maybe some oats or sprouted grains) that you just need to grind together in a food processor. To get started simply pick an appealing recipe from a raw recipe book or wait for me to post one (but you may be waiting a wee while as I have hundreds of posts I want to put up before then!).
Burgers and loaves: It's lovely to have something more 'meaty' to bite into sometimes, and a good juicy veggie or nut burger served with a fresh crisp salad and mouthwatering dressing can often be just what the taste buds ordered! Either that or serve the burger wrapped inside a large lettuce leaf or cabbage leaf like a bun, pile it high with assorted toppings and sauces and you can have something which looks and feels really naughty ; )
Flax crackers: Flax (or linseed as it is also known) is a great seed to get started with, extremely good for you (full of EFA's) and very cheap and easy to use. I have a great recipe online (and video too) for my most excellent Italian Flax Crackers which anyone with a food processor can make - it's simply a case of JUST DO IT. And when you do, you'll be very glad you did! And they last for months in an airtight container - provided they don't get eaten in the first week...
Pizza bases: These are just as easy to make as flax crackers, but need the toppings added after dehydrating, so therefore the recipe as a whole takes longer. The pizza base I make tastes so good that I always make extra and score it with a spatula before drying so that I have crackers as well. In fact it has been known for past students of mine to not even get to pizza making stage as they've eaten the base just as it is! Find the recipe for this here.
Breads: My first forays into bread making was a complete disaster. Mainly because I made it about 5 inches deep and tried to dehydrate it in an oven with the door open! With these two factors combined it took so long to dry (well, it actually never did dry) that it fermented and stunk my mother's kitchen out and I was banned. Need I say more?! The good news is that, believe it or not, you can make raw breads (which can be wheat-free or made from sprouted wheat which is practically allergy-free) and (this is the exciting bit!) you can create amazingly delicious raw sandwiches that look and taste far superior to any Tesco's Triple Pack you may care to mention! Those of you who have tried raw food chef Russell James' completely delicious and mouthwateringly moreish herbed almond bread sandwiches (with avocado, lambs lettuce, tomato, cucumber and cashew dijonnaise filling) will know that raw bread is the TOPS! (And if you haven't heard about this recipe then go ahead and get it right now! Get it here, and definitely sign up to Russell's fantastic new eZine). Now we're talking, right?!
And beyond... There's many places to go from here, but this was, after all, just about getting started! Hopefully seeing the path ahead now mapped out for you you're now inspired to dust off your dehydrator (or in some cases, unpack it - you know who you are!) and just do it! When you compare a few apple rings to a herbed almond bread sandwich, well, what more impetus could you want to start working your way through the dehydrating ranks?
© 2007 Karen Knowler
Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
Tuesday, October 2, 2007
Raw Walnut Fudge
2 cups walnuts
1/4 cup dates, pitted and soaked
2 tablespoons honey
1 teaspoon cinnamon
1. Grind walnuts in a food processor until fine
2. Add the rest of the ingredients and blend until creamy.
3. Form into balls or a big block and keep in the refrigerator.
Yummy!!!
1/4 cup dates, pitted and soaked
2 tablespoons honey
1 teaspoon cinnamon
1. Grind walnuts in a food processor until fine
2. Add the rest of the ingredients and blend until creamy.
3. Form into balls or a big block and keep in the refrigerator.
Yummy!!!
Monday, October 1, 2007
Easy Cucumber Soup
A simple, refreshing soup
1 avocado
1 cucumber
2 tablespoons dill weed
2 teaspoons lemon juice
1/2 teaspoon salt
Blend all ingredients in a blender or Vita-Mix until smooth and creamy.
-Alissa Cohen
1 avocado
1 cucumber
2 tablespoons dill weed
2 teaspoons lemon juice
1/2 teaspoon salt
Blend all ingredients in a blender or Vita-Mix until smooth and creamy.
-Alissa Cohen
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