|
The Living Foods Lifer |
|
newsletter
of SF LiFE A living foods community for the 21st century Double
Issue December 2000/March 2001 |
In This Issue
|
… from the editor: |
v
Johnny Lovewisdom
v
Ashland Oregon Review
v
Jamaica 2000 Chef Review
v Weight
Management with Living Foods v Cleansing the Lymphatic System v
Victoria Boutenko’s Classes
v
Elaine Nigro Love’s Holiday Recipes
v
Steve Meyerowitz’s Recipes
v Elysa
Markowitz’s Recipes v First Annual
Living Foods Passover Sedar v
Gabriel Cousen’s Charosets |
As Living Foods
becomes an ever-growing community, so do the events that rock the core. The
most current casualty to affect the community is the management conflict at
the Ann Wigmore Foundation in New Mexico. Apart from and separate from the
Ann Wigmore Institute in Puerto Rico, the Foundation’s website was destroyed
and taken over by the contents of internal email messages sent to and from
the warring parties. With accusations and dirty-laundry aired in public, it
has yet to be determined what will happen to the Foundation. As of this
printing, the website no longer exists. Leola Brooks, co-director of the Ann
Wigmore Institute has clarified the separation of the Ann Wigmore Institute
from the Foundation. The Institute continues to offer Living Foods programs,
classes, and support in beautiful Puerto Rico. For more information on the
Institute’s schedule of programs, visit their website at www.annwigmore.org.
For more information on the Ann Wigmore Foundation check for their returning
website. Johnny Lovewisdom,
an individual who dedicated his life to peace and the creation of paradise on
earth has passed away in his home in Ecuador. He was 81 years old. Best known
for his philosophy as described in Victoras Kulvinskas’ book Survival
into the 21st Century, Lovewisdom introduced the Living
Foods community to a place outside of the realm. Several people who spent
time with him have created websites for reflection and insight. Refer to the
article on Lovewisdom in this issue. Victoria Boutenko’s
Living Foods event in Oregon was deemed a great success with this year’s
participants looking forward to an even greater gathering for 2001. Refer to
the review in this issue of the event, and plan on participating in her next
gathering. Victoria is also known for her Living Foods classes taught
throughout the San Francisco Bay Area. She has just completed teaching 5
workshops in San Francisco, Oakland, Los Gatos, Santa Cruz, and Sacramento,
along with her usual classes in and around Ashland, Oregon. And hot
off-the-press is her new book Raw Family, with great
participation from her husband Igor, and her children Valya and Sergei.
Victoria has also held intensive Living Foods weekends, dealing with our
cooked-food addictions. She is much regarded in the Bay Area, and we hope for
more of her energy in the coming year. You can reach her at her email: rawfamily@hotmail.com. The SF LiFE Library
is ready to initiate its newest guidelines for lending privileges. We are
extremely enthused, for our library is the biggest Living Foods compendium of
books, tapes (audio and visual), and equipment in the country. Please read
your guidelines carefully when you receive them, and refer to them before placing your order for loans. |
|
There are a whole
new “slew” of “. . . for Dummies”
books, which will be of interest for our readership. Healing Foods for Dummies, Nutrition
for Dummies, Women’s Health for Dummies are now available at your
local bookstore. An article of great
interest to many Living Fooders alike, is Living Foods and Weight Management.
It is being printed here in preparation for a talk on weight management for
the March potluck. Over the past few years, there has been much questioning
on why weight management should even be referred to as a topic for a Living
Foods article or talk. It is truly important to realize that weight
management is not just a physical issue, but an emotional issue, and warrants
not only an article, but also deserves a supportive discussion. Though we are
all responsible for the foods that we eat, we also need to support,
acknowledge, and defend our emotional reactions to food, and the issues that
are brought up in response to food. Read the article, and bring your ideas to
this potluck event on March 7th. As stated in the banner of the newsletter, this is a double-issue of the newsletter, and this will also be my last issue as writer/editor. Working on the SF LiFE newsletter this past year has been a great learning experience, and putting together the newsletter has afforded me communications and contacts that I would have never had, and insights to events only known peripherally. Whatever happens to the production of the newsletter in June 2001, I truly thank the Sprout Council and the SF LiFE membership for their continual support. I will be working on 2 new writing projects, and putting together the First Annual Living Foods Passover Sedar (more information in this issue). _ Robin Silberman |
|
Victoria Boutenko’s Classes |
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|
Victoria
Boutenko, who currently resides in Ashland, Oregon, has become quite a
fixture on the Bay Area arena. She has just concluded a 6-week Living Foods
orientation and class program devoted to the basics of the Living Foods
lifestyle. Her classes in Oakland were especially well-attended to
overflowing, with people shoulder-to-shoulder craning their heads to hear
Victoria “sing” the praises of Living Foods. This was not the first time
Victoria was in the Bay Area; she has been giving classes here for several
seasons, and continues to lead weekend intensive meetings covering
“cooked-food addictions” in a 12-step-program environment, and “maintaining
serenity on the Living Foods lifestyle”. Her recipes for salad dressing,
garden and yamburger, and desserts win everyone over to Living Foods, and
with her husband Igor as chef “extradinare” maintain teamwork, providing food
for 40 people at any given class. Victoria’s specialty is as a real person
who has healed herself of serious physical conditions. She has an ability to
face an audience and say “. . . this is how it was before going raw”. Her new book Raw Family is a chronology of
sorts on what happened and what has changed. |
There
are “before” and “after” pictures of the whole family, which are quite
revelatory in nature; when you are heavy there is no where to hide. The whole
family is now is 7 years Raw, and the clarity is evident as to how Raw has
changed the lives of everyone. Vicoria is a wonderful living example of what
changes can occur and do occur when one goes 100% Raw. The
Living Foods subjects she has taught
in her past classes include: v Salad
dressing, nut milks, raw breakfast cereal, chowder soups, unspaghetti, and
live garden burgers v Crackers,
cookies, chips, dips, un-burritoes, and chili v Seed cheese,
yogurt, borscht, and living pizza v Cake, candy,
tortes and cupcakes without wheat, sugar or dairy v Appetizers,
nori rolls, souffle, sauerkraut, marinated mushrooms v Living
lasagna, mushroom burger, ice creams, sundaes, sherbet Catch
her if you can. She is in continual motion, travelling from place to place,
giving classes. She is a wonder to behold. Her email: rawfamily@hotmail.com. |
What’s Coming UP
|
SF LiFE Potlucks |
Other Local Groups |
|
Sundays at
the Mission District Police Station 650 Valencia
Street at 17th street, San Francisco Parking in
the rear of the station, on 17th Street v
January 7 – Open Forum v
February 4 – Robert Jacobs/Realistic Nutritional
Changes v
March 4– Robin Silberman/Living Foods and
Weight Management v
April 1– Open Forum v
May 6– Tom Billings/Essential Fatty Acids
and Living Foods Diet v
June – Speaker to be Announced Time: 1:00 pm Cost: $2.
Members/$4. Non-members Coming without
food: $5. Extra for everyone Coming with food: Bring raw vegetable salads, bowls of
mixed sprouts, nut patés, raw desserts, dehydrated crackers, enough for 10-15
people. All preferably organic. For more
information, call the Sproutline Number: 415-751-2806.
SF LiFE
Membership
$20.00
annual membership includes the following: v
Discounts to potlucks v
Discounts to SF LiFE-sponsored events Optional
library check-out privileges with $30.00 deposit: v
Books v
Audio tapes v
Video tapes v
Equipment rentals (special conditions
reside with librarian) Send the following information: v
Name v
Address v
City, State, ZIP v
Phone Number v
Email Address v
$20.00 check SF LiFE, 662
– 29th Avenue, San Francisco, CA, 94121 For newsletter
submissions, email birdwing@gateway.net Three Chef Positions available for raw and vegan chefs in the
Los Angeles California area. We need an executive chef, a souse chef, and a kitchen
manager/chef for a small, up-scale residential clinic in a beautiful area of
Los Angeles. Must be able to prepare a variety of gourmet raw foods, as well
as some cooked vegan dishes. Send resume to Living Light Culinary Arts
Institute director, Cherie Soria at chefplacement@rawfoodchef.com |
East Bay
Living Foods Group meets on
the 3rd Sunday of the month at 6:00pm in Helene Miller's home, which is a
three-minute walk from the Rockridge BART station. We have been growing and
have had some GREAT food. January's speaker will be Elaine Nigro! The phone #
with a recorded message, directions, etc., is (415) 789-8005. The email
address is "eastbaylivingfoods@yahoo.com"
If you want to be on the email list.
Contact www.VibrantLiving.com
for more information on this group. Santa
Cruz Living Foods Community Contact Tricia and
Steve Zenone at www.rawfoodists.com for more information on
their group. The Santa Cruz County RawFoodists host a FREE monthly RawFood
potluck the 3rd Saturday of each month. The Sacramento Living Food
Community This group offers group dinners at member homes. This is not a potluck event. Cost is $10.00 to the host of the meal. Contact Mark O’Rielly at 916-415-0865 for information about this and other Sacramento events. North Bay
LivingFoods Community: Raw Energy For Life Support group. The North Bay Living Foods Community
provides a Wheatgrass Juicer For
Sale Lightly used Sundance
“Marvel” wheatgrass juicer for sale. Electric, cast-iron, tin-plated, in
beautiful condition. For $200.00 (was $270.00 new). Call Natalie at
707-824-8387. |
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Johnny Lovewisdom’s Passing From the Internet |
Note: The following information was downloaded from the
internet (with permission). _ed.
|
From: Lovewisdom@mail.com Special Note: Johnny Lovewisdom passed away while his
Camp of Saints was being born. Michael Wright just sold his farm in Missouri
and was on his way to Ecuador to help build Dr. Lovewisdom's Camp of Saints.
Dr. Lovewisdom's vision lives on. It's a new beginning. Join with us and make
Dr.Lovewisdom's Paradisian vision complete. Dear Brothers and
Sisters: Once heralded as
the Father of the New Age and a New Race. Johnny Lovewisdom was a true
spiritual adept, a mythical mountain wiseman. Dr. Lovewisdom was one of the
world's foremost advocates of the raw food diet and a leading pioneer in
fasting and the fruitarian movement. Dr. Lovewisdom inspired people around
the world with his visionary Paradisian philosophy and was the inspiration
for Viktoras Kulvinskas' landmark book, Survival into the 21st Century, which
sparked the raw-foods, wheatgrass revolution. Dr. Lovewisdom's philosophy was
rare for its breadth and depth, a complete holistic philosophy for
spiritualizing humankind. Dr. Lovewisdom suffered many hard lessons on his
spiritual path and left a legacy for us all. Dr. Lovewisdom will be missed by
all. Let us pray for Dr. Lovewisdom's passage into the hands of God. There
has never been and there will never be another Johnny Lovewisdom. What a
remarkable life this man has lived, living the life of a contemplative,
meditative hermit, self-publishing his writings in
the Andean wilderness, on an tiny hand printing press, having them trekked to
the post office miles away, to be sent around the world. Dr. Lovewisdom is an
inspiration to us all. His death is a rebirth and a continuation of life and
a new beginning for his teachings. Our love and blessings go with him. Now we
must work even harder to realize Dr. Lovewisdom's vision. It's now up to us! |
Let's create a
memorial to this remarkable man by realizing his Paradisian dream. Dr.
Lovewisdom died for us! He died to make us reflect upon our own life, to find
the truth, and live it and teach it. |
|
Great Raw Food Gathering in Ashland
Oregon Helene Miller and Barbara
Turunen |
|
The Great Raw Food
Gathering took place in Ashland, Oregon on September 16th and 17th at Jackson
Mineral Springs. We spent the weekend in the “Raw”man Empire sharing food,
music and experiences with like-minded souls. Participants came from all over
the west coast, from as far as Alaska. As a matter of fact, the Alaskan raw
foodist informed us that in Alaska fish is considered to be a vegetable and
that there WAS one raw vegan in After a breakfast
of a variety of wonderful fresh food, we were entertained by an Ashland
classical violinist. We sang songs in an opening circle. Our favorite was Ann
Wigmore’s “Every Little Cell is Happy and Well” or something like that. The
different regions (Portland, Ashland, Seattle, Alaska and California)
performed impromptu skits, songs and poetry. Seattle took credit for bringing
the light rain that was falling, so the California group sang a song to bring
back the sun, and in about a half an hour, the sun appeared. Then California
brought the house down with a rendition of the Village People’s “YMCA” song
and dance as “L I V E”. Lunch came after we checked out the vendors’ booths
in the meadow. We had Thai cucumber salad, gazpacho soup, peppermint sun tea,
and Valya Boutenko’s delicious flax-seed crackers, accompanied by live music. |
Another of the
afternoon’s workshops was on foraging for wild food. The Alaskan raw vegan
recommended pooping outside (in the wilderness) to The last presenter
of the day was Dr. Doug Graham from Florida. Drawing from his own experiences
of over twenty years eating living foods, he shared how to be a successful
raw foodist in a cooked food world. One suggestion for eating in restaurants
is, instead of explaining your raw foodism to the waiter or waitress, go to
where they are and what they will understand. Use these three magic words
when ordering: “My doctor says . . .” Each meal was
prepared by a host of volunteers. It was a great way to hang out with and
chat with new people. Dinner was highlighted by tabooli, coleslaw and a great
raw cake. We danced in the meadow to a great live jazz swing band. Afterward
some of us hung out in the sauna and mineral baths. |
|
Lunch on Sunday was
delicious tomato salad, pumpkin soup, crackers, more tabooli and Thai
cucumber salad. The last presenter
for the weekend was the very dynamic David Jubb, Ph.D., health/nutrition
educator and exercise physiologist from New York |
David himself let
go of eating food in 1995. In other words, he lives on prana and is a
breatharian! The bazaar in the
meadow was an opportunity for participants to sell goods and services. For
example, the Boutenkos were selling huge cucumbers from local organic gardens
by the case or six for $1.00, which they said would last for a month in the
refrigerator. We used some for cucumber juice at our East Bay Living Food
potluck. Others at the |
|
Favorite Potluck Recipes SF LiFE Members |
|
Sprout Nuggets1 large apple,
cored and peeled 10 green grapes
(seedless) 1 cup sunflower
sprouts 1 cup sunflower
seeds 1 cup pure water Add some water to
the blender. Add fruit one piece at a time and blend, then add sprouts and
blend. Add the seeds and blend. Add water as needed to keep the blender
going. Spoon onto teflex dehydrator sheets and dehydrate at 155 degrees for
10-12 hours. Should be dry on the outside. |
Homemade Sesame Candy1 Tbl. Carob powder ¼ cup dates,
chopped 2 Tbl. Honey 2 Tbl. Sesame seeds ½ cup sesame tahini unsweetened dried
coconut Stir first 5
ingredients together. Form into balls, roll in coconut and refrigerate.
Serves 6, makes about 18 balls. Will Pedersen |
|
Flax Seed Crackers 4 cups flaxseeds juice of 2 lemons 1/3 – ½ Bragg’s or
Nama Shoyu Soak flaxseeds
approximately 6 hours. Mix in other ingredients. |
Spread mixture onto teflex sheets.
Dehydrate approximately 6 hours. Turn over the sheets of flaxseeds, remove
the teflex sheets, and continue to dehydrate 12 hours or until dry.
from Rose Lee Calabro’s book |
|
Raw Foods Culinary Masters in Jamaica
August 2000 Bobbie Landau |
|
Food for thought;
our food is our medicine. v
Sprouting renews
the life force. v
When sprouted, old
seeds often create dirty, murky water. v
Legumes, beans,
lentils: Soaking water is changed more often. Many people have a wheat
allergy and feel sluggish after eating wheat. The allergic portion of wheat
is in the seed. Wheat grass is different and creates no problems. Usually
people are not allergic to grasses. Shula Gabay, owner of Garden of Taste
Restaurant in Del Mar, CA v
Vegetable colors:
green, white, red (yellow, orange, etc.). Green is healing: Heart Chakra,
sharing with Love. Red-Dynamo, activity, circulation, digestion, movement.
Always has lemons and garlic to use. If food is pure, we are pure. You are
what you eat. Use any 3 colors as basis for your salads. v
Uses parsley in
everything. More bitter the herb, better to cleanse your body. Cayenne, cumin
are digestive aids. v
Fast for 1 day a
week. v
What we put out, we
get back. We put out beautiful - we get back beautiful. Juliano: Raw Foods Book, Former Owner
of a Raw Foods restaurant in San Francisco v
Nothing works
unless you keep good positive thoughts. Take what you love from each chef,
each experience, skip the rest. v
Packaged foods:
What is thrown away covers 85% of our landfills. Packaging, logos, decals,
plastic. Trucks drive more, and carry heavier materials that are packaged.
Labeling and packaging wastes energy. Whole foods in your body: Avocado in
place of packaged olive oil. v
Burdock Root: chop,
put on food. Romaine and cabbage leaves best for taco wrap. |
David Wolfe: Sensuality in foods: v
Watermelon seeds
powerful for sex drive and curing breast cancer. v
Minerals in seeds -
no seedless fruits: they are genetically engineered. v
Green vegetable
juices replenish body with minerals. v
Juicing elephant
kale and broccoli delivers magnesium to body. v
Olives are rich in
magnesium. v
Radishes contain
silica and sulfur, which clear skin and scarring. v
Listen to your
body. Often the raw foods you choose are the ones you need. v
It takes 18-24
hours to digest and eliminate raw foods. It takes 36 hours or more for
Standard American Diet. Food, which stays in the stomach means no flat tummy! v
Overeating means
longer time for food to digest. It is better to stop eating when you are 70 -
80% full, otherwise foods rot and putrefy. v
Poor food combining
causes indigestion. v
Most efficient -
eat one food until full. v
Starches and
proteins that are mixed won't digest well. Nine out of 10 Americans have digestion problems. v
Sugar and Starch -
Alcohol and gas: putrefaction is the end result. v
Few starches with
raw foods. Best to eliminate starches completely. v
Dried fruits: raisins
and nuts are not as good as fresh, whole living foods. v
No one says
herbicides, fungicides, pesticides are better for us. It is up to them to
prove they are O.K. Panel discussion led by Larry Levine:
|
|
Jamaica Continued |
|
Brian Clement, leader of Hippocrates
health Institute for over 25 years. David Wolfe,
Sunfood diet with importance of vitamins and minerals. Approach involves
getting minerals from fruit, seed, stem and leaves of plants. v
Celery and Tomatoes
(lemon or parsley). Delicious thick soup, more liquid v
Orange (Acid), add
broccoli. Sweets at beginning of meal. Add avocado. For a dip add Tahini.
Thick sauce or pate. Olive oil is processed food - use avocado. v
Broccoli and
Avocado: thick consistency, broccoli butter. Annie Judd - Fasting Clinic in New York. Has written 7 books. Experienced with living foods and fasting. Talked about 14 day nutritional fast and gallblader flush. Following is summarized from questions answered by above 3 participants: v
Body cleansed, live
juices, eating light, eating less, to lessen or get rid of dark circles under
eyes, puffy eyes. v
Caryn: Body is
self-regenerating. Fecal debris in stomach causes bloated stomach. Raw green v
Annie: Chew foods
well. |
v
Red Bell Peppers
and tomatoes - soup, salad dressing with more liquid. Add sun-dried tomatoes for texture,
crunchiness. Add broccoli for pate. v
People say:
"Don't you get tired of cold foods?" He answers: "Don't you
get tired of hot foods in the summer?" v
Pitted dates and
water - fruit sauce. Pineapple and water - pineapple sauce. v
Bananas, dates and
water. 64 oz. In Vita Mix, Dr. Tim Trader has everyday v
Pineapple and
Celery is a sauce. v
Always combine
properly. v
Macadamias and
cashews, mix, press down for piecrust. Cut up pineapple. Diced berries,
squeeze lime - Tart. v
After soaking
almonds, throw out water. v
Blended - will
digest better. Eat until you are full, not stuffed. Enjoy your meal. Most
people under-eat fruit. Sugar gives full feeling before really being full. v
Famous Blueberry
Pie: Cashews and blueberries for piecrust, fill with blueberries. Secrets of
Age-defying beauty. Scheduled for 45 minutes, this event lasted over 2 hours.
Much interest from men and woman with questions from audience. This subject
could have been presented for a whole day, maybe even a whole conference! v
Uses avocado from
blender on skin. v
Banana and mango
nutrients are received through the skin. v Beauty shines from within. Hopes to encourage, inspire, educate: You are what you eat. Do what you like doing. Be active, eat well.
v
Facial: Sesame and
sunflower seeds ground in blender. Use as scrub. Uses avocado on v
Drinks 32 to 64 oz.
vegetable juice - kale juice. Eat less - live longer. Less work for system.
Means longer life and person will be stronger. v
Detoxifying
reverses aging process. Inner healing, outer beauty. You will notice
diversity in speakers and sometimes contradictions in what they said.
Basically they agreed most of the time. All agreed on the |
Discovering the
Living Foods Lifestyle
from an Ann Wigmore perspective
|
Note: This column is
meant to relay information in the form of an alternative, educational lesson.
It is not meant as an instruction for self-medical care. If you have any questions about the Lymphatic
system, please talk to a qualified specialist who can lead you through the
course of procedures you most want to learn.
If you have any doubts about the information presented in this column,
please refer to available personnel for information and resources.
Most people know
little or next to nothing about the Lymphatic system and its importance in
maintaining a healthy body. The
Lymphatic system – the lymph nodes, and the lymph fluids – are probably the
second most important system in the body, coming directly after the respiratory
and circulatory systems.
The Lymphatic system consists of nodes and fluid, and the system’s job is to fight infection by cleansing cells of their used debris – the body’s “garbage collection” and elimination system. When the Lymphatic system is working properly, it monitors invaders, producing white blood cells to fight infections, and cleanses cells. When the Lymphatic system is not working properly, the body fights to rid itself of the “gunk” not collected by the lymphatic fluids. It will be sluggish, listless, and tired, basically because the body isn’t being cleansed properly.
Cleansing the Body
There are three really exceptional ways to jump-start the Lymphatic system, and to keep it working at an optimal level. v
Dry skin-brush
massage v
Rebounder exercise v
Lymphatic tissue
massage Dry skin-brush massage is an optimum way to cleanse the
skin, improve blood circulation, and promote lymphatic cleansing. Dry
skin-brush improves the overall texture of the skin, and increases circulation.
With a simple 5-minutes per day routine, preferably before showering or
bathing, the Lymphatic fluids can improve the body’s circulation. What you need?A natural bristle
dry skin-brush, preferably with a long handle (purchased in a health-food
store for $5.-$10). How to do Dry Skin BrushingIn the morning,
starting with your feet, use the brush in an upward manner towards your
heart. Do 100 brush strokes on each side. When you reach your abdomen, brush
vertically upwards. (Note: You have lymph nodes in this area). Brush up to
your stomach to your heart. Brush up each arm, under your neck, (more nodes
here), under your arms (more nodes here), and down to your heart. Lastly,
brush the back of your neck and your back. |
You can “lightly”
brush up your neck to the base of your spine and scalp. The whole process
should take no more than 5-minutes at the most. Your skin will tingle with
renewed circulation. The condition of your skin will improve because of this
circulation, and because you are helping to rid your body of this upper layer
of skin. This is a daily regimen. Rebounder exercise is a wonderful way to improve
lymphatic fluid circulation, because you are jumping against gravity, with
very little resistance or friction on your feet. It is different from running, because it allows your body to
rise and fall freely with gravity, but without major impact to injure your
legs or feet. What you need?A Rebounder, purchased at a sporting-goods store for $20. - $150., depending on size, shape, quality of construction, and brand name. Most Rebounders are round or square, and allow for full-motion of the feet to change direction without falling off of the edge of the Rebounder. How to ReboundSince exercise is
best on an empty stomach, rebounding is an excellent exercise in the morning,
or during mid-afternoon when lunch has already been digested. Note: this is
not an exercise to do with a full stomach. Remove shoes and socks (because of
slippage), and stand in the middle of the Rebounder. You can move a chair
near to the Rebounder and hold on to the back or frame if you are unsure of
your balance. |
|
Slowly move your
feet, or rock your feet without the soles of your feet leaving the surface of
the Rebounder. Make rocking motions
with the soles of your feet. Allow your body to adapt to these movements.
Slowly walk the Rebounder, moving your hands as you move your feet. After
several minutes, you might want to try hopping, jumping, running, or skipping
on the Rebounder, being aware of the degrees to which you are comfortable
with your balance, and overall comfort of movement. Never push your body to
do more than what you feel is comfortable. This exercise should be done for a
minimum of 20-30 minutes every day. Always work towards a longer goal, and be
aware of your surroundings that could possible hurt you while you are moving
on the Rebounder. Sharp corners of furniture, dishes on a shelf, toys on the
surface of the floor could all present dangers when you are on the Rebounder.
If you are not in good physical condition or shape, or cannot stand, you can
sit on the Rebounder and bounce with your feet resting on the floor, or you
can sit on the Rebounder while someone else is bouncing on the Rebounder. If
you are sitting on the Rebounder, you can create your own movement by using
your legs/feet to rock your body up and down. Wheelchair-bound individuals
can also reap the benefits of Rebounder exercise by sitting in the wheel
chair and placing their feet on the Rebounder while someone else is jumping. There are several
books on Rebounder exercise. Jumping for Health by Dr. Morton
Walker, and The Miracles of Rebound Exercise by Albert Carter are just
two of many. If there are any
questions as to how to do this exercise safely and effectively, refer to these
and other Rebounder exercise books. Please consult a medical and/or health
care professional if you have questions about your own body’s ability to use
the Rebounder. Lymphatic Tissue MassageThere are many
kinds of therapeutic massage that one can obtain, and Lymphatic Tissue
Massage is just one kind. There are professional Certified Massage Therapists
who specifically study Lymphatic Massage as an advanced form of massage. To
be assured that you will be receiving this type of massage, be sure to qualify
your needs to the massage therapist. Take care of your
Lymphatic System, and you will be rewarded with health and energy. _Robin
Silberman |
Book Review Eat Right
for Your Type Dr. Peter D’Adamo G.P. Putman’s Sons
- $23.95 Note: The following might be
considered controversial, especially since it is a review of a
non-vegetarian, non-Living Foods book, but it is being reviewed here because
of its own controversy within the medical establishment. Written by a
naturopathic physician, Dr. D’Adamo has defined a basic scientific premise
around blood type and food consumption. I immediately “bonded” to an
explanation of my blood type, instinctively knowing he was telling my story.
Though it rang true for me, you are your own best judge. All information should
be viewed, accepted, or rejected with an open mind and a grain of salt. _ed.
For more information on Dr. D”Adamo, write to him at P.O.Box 2106, Norwalk,
CT 06852-2106; email: 103741.465@compuserve.com
or website: www.ourworld.compuserve.com/homepages/p_dadamo_nd/ Having initially
read parts of this book before publication in 1996, I picked it up again
after reading parts of the book Slow Burn by Stu Middleton. Stu is
an ultra athlete who runs 1000-mile races in 11 days, and who changed his
diet from a cooked-carbo based program to one based on salads and olive oil.
Though not a complete vegetarian, Stu read Dr. D’Adamo’s book and used a tried-and-true
method approach to change. He experimented on himself, charting the
differences in his performances before and after running races. Since food is
everything to a professional athlete, Stu was stunned after his diet switch. I reread with a current
interest Dr. D’Adamo’s thorough explanations of blood types from a historical
perspective. His research of types and antibodies was intriguing, but most
importantly put into perspective why certain people have dietary reactions to
certain foods; his historical explanations seemed relevant. His chapters on
Blood Type and Disease, and Blood Type and Cancer were particularly
insightful. His categorizations of food as “highly beneficial”, neutral”, and
“avoid”, can be seen as relevant, but as Living Fooders they need to be put
into perspective as cooked food and not raw food. I found some of his
avoidance foods within the fruits and vegetables category suspect, because as
Living Fooders certain digestive reactions are common only as they relate to
cooked food, and not as raw. The biological heredity of foods made a lot of
sense here. Dr. D’Adamo also catagorizes food according to biological
ancestry with African, Asian, and Caucasian distinctions. Other non-food
recommendations include different types of exercise. Read this book with an
open mind. Dr. D’Adamo’s new book Live Right For Your Type has just
been published. _Robin
Silberman |
|
Living Foods and Weight
Management Robin
Silberman |
|
|
It
is a popular misconception that if you change the way you eat, you will
ultimately change your weight. If this notion were true, 50 million people
who embark on diets every year would never have to face another scale after
their initial weight loss. But weight loss is rarely the problem. Eating Programs Give
101 people 101 different ways to lose weight, and the majority of those
people will succeed. What is missing from the first sentence of this article
is the word “permanently”. “ . . . if you change the way you eat permanently,
you will ultimately change your weight permanently”. Most dieters fail to
acknowledge that this is the only way to maintain weight after the initial
weight loss. Dieters
fail because they embark on diets, and diets are essentially irrational. If
diets were seen as a way of eating for the rest of ones life, most people
would truly forgo weight loss. Why?
Because diets are structured as time-limited, food deprived moments in
history, and are not programs of permanent eating change. What
constitutes permanent change in an eating program? If raised on the Standard
American Diet (SAD), and one changes ones eating to become Vegetarian, this
is a change in eating programs; it is not a diet; it is not a time-limited
eating regime; it is essentially a permanent change in ones eating habits. If
you take it one step further, and eliminate dairy and eggs, you become Vegan;
it is a program of eating. If you cut out processed carbohydrates, or sugars,
or alcohol, you have permanently changed your program of eating, hopefully
for the rest of your life. Living
Foods is a program of eating, not a time-limited, food-deprived,
calorie-counting diet. It can be, and is presumably for some people, a method
of eating one can count on and continue throughout ones life. But
again people make the mistake in believing that if they lose all of the
weight they want – 20, 30, 50, or 150 pounds – they can eventually go back to
eating “normally” or “sensibly”. Emotional Attachments to Food Aside
from the stress on the body that this would induce, the one factor in weight
loss that hasn’t been discussed is the emotional attachment we have to our
food. Our emotional attachment to foods – certain foods – is far more
insidious. Weight loss situations not only have to do with the physical
aspects of food and eating, but also with the emotional attachments to food
and eating. |
We
are attached to food not only because of how it makes us feel physically, but
how it makes us feel emotionally. Foods are chemicals in unique packages.
Some of the foods that we eat break down and give us a clean feeling of
fullness. We are sated by them with no residual “emotional” feeling felt. A
bowl of mixed green lettuces and avocado will fill us with fiber and
concentrated fat, and we will feel full. On the other hand, a plate of
cookies and a glass of milk will also fill us up, but we will feel a residual
reaction to consuming the dairy and the sugar. We will experience our body’s
reaction to the sugar in the cookies, and the mucus-forming elements in the
milk. We might have residual reactions to the sugar, which might change our
emotional well-being; the sugar might trigger other reactions dealing with
energy and digestion. The bowl of lettuce might have a different effect
entirely. The point being that not all foods are created equally, and not all
foods will cause reactions in us, on a physical nor on an emotional level. Living
Foods tend to have a different reaction in our bodies. Because they are whole
and complete, with their enzymes intact, and depending on how clean we are
with food-combining, Living Foods tend to be less reactive in our bodies to
triggering emotional attachments: one person’s carrot could be another
person’s cookies, but rarely. Commitment When
people embark on the process of becoming Living Fooders to loose weight, they
are making a concerted decision that they will no longer indulge in the foods
that facilitated the weight gain. And though they might think this decision
comes from their analytical mind, it also must come from their emotions. This
commitment to change will react with and affect how they physically deal with
the program, but their emotions must ultimately be compatible with their
decisions. People are usually
emotionally attached to the food they are giving up; It is how food makes
them feel that is missing when they give up certain food. We
fail in our attempts at weight loss because we fail to acknowledge how we
feel about food. We fail to acknowledge how food makes us feel. We only
assume that when we fill our bodies with the good food, that this will spur
the process of weight loss. We need to acknowledge how we feel about food in
order to progress in the program; weight loss alone is usually not enough to
sustain us to keep the weight off. If weight loss alone could sustain us,
people would not have to endure losing weight in perpetuity. |
Weight Loss and Detoxification
As we slowly detoxify our bodies with Living Foods,
and drop the weight, we also detoxify our emotions, and they sometimes
unravel and make us vulnerable. This vulnerability makes us feel fragile, and
insecure. When those “chemical” foods used to sustain us with their good
feelings, we felt whole and content; we now have emotions that are calling
out for help. We feel stranded and alone. We need to acknowledge these
feelings as they come up, and rather than “stuff” them with food, we need to
claim them as a factor in our positive journey forward.
Abstinence might
make the heart grow fonder, but detoxification of the body, in and of itself
, is a serious issue. Getting rid of the “sludge”, which is a combination of
physical wastes and emotional “baggage” can bring up more than we can handle.
Detoxifying too quickly, without adequate resources to deal with the problem
can stimulate other issues. Detoxifying on an emotional level could reek
havoc with an already stressed emotional state. The Physical ActionsThe following physical actions can help with the physical detoxification, and soothe the emotional “needy” manifestations of detoxification. v
Hydration: Drinking
plenty of water and fluids throughout the day to help the flow of toxins to
their logical evacuation. Hydration also helps with hunger, and flushes
physical feelings associated with processed carbohydrate intolerance.
Flushing your body with water – 12 to 16 ounces or more ½ hour before a meal
will make you feel fuller when you eat. Fluids are extremely important during
the detoxification process. If you are fasting as a way to detoxify the body,
a slow, but steady intake of fluids every hour is an optimum way to increase
detoxification and cleansing. Note: Ann Wigmore changed her methods of
initial detoxification 15 years ago. In the beginning, she was juice fasting
people for 2-3 days, usually with watermelon juice. (Watermelon juice is
alkaline, extremely diuretic, and very cleansing). Rather than just juices,
Dr. Ann incorporated a 3-day program of juices, and Energy Soup – no solid
food. This program works to accommodate various metabolisms, and overall
hunger. v
Dry skin-brush: To
increase lymphatic fluid circulation and stimulate the lymph fluids to
increase cellular cleansing. v
Enemas and
Implants: Pure water enemas and wheatgrass juice implants will increase the
physical detoxification process, and will also enhance feelings of
well-being. |
Detoxification is part of the process of moving
into Living Foods and weight loss. Weight loss is one of many reactions to
physical detoxification. It is the loss of excess body fat, and all of the
elements that attach themselves to the fat cells. These elements can be
toxins as well. In the initial process of weight loss, one usually only
considers the physical or external realities of how the body is changing. The
weight loss can be significant in a short period of time, considering how the
body is detoxifying. The heavier the body, the more extreme the weight loss
when changing to a Living Foods program. In addition to the physical
realities of the weight loss are the emotional ones. If you feel energized by
weight loss – your body becomes lighter – your emotional “energy” will be
more positive. Your body is giving you a message that what you are doing for
yourself is working, and these are the positive affects. If you are feeling
tired and listless during the initial weight loss period, your emotional
serenity will be lacking. As one physical layer “peels off”, your emotions
come closer to the surface. If food has ever physically made you happy, you
need to come to terms with the emotional triggers of the physical eating.
Weight ManagementWeight management has to be lived on many levels simultaneously in order for it to be a permanent part of your life. Once you physically feel lighter, you emotionally feel more energetic, and you spiritually feel more connected to your world around you. When your physical body gets to the point where you are comfortable with how you are looking and feeling, you will then be better able to tackle the emotional periods where you feel like eating or bingeing. Weight management
and Living Foods is a process of making peace with your body, mind, and
spirit. Weight management is a process of becoming whole – of making friends
with your body – rather than fighting it. Weight management is a process of
listening to your body when it is hungry; listening to your heart when it is
needy, and listening to your soul when it has a message to bring to you. In
the silence of listening to all of these parts coming together, is the
process of dealing with all of the parts unifying themselves to create a
whole person, perhaps for the first time in ones life. Weight Loss and the SoulLosing weight is more than just dropping pounds, changing clothes sizes, and feeling good. Losing and maintaining weight is an active primary journey – it is never a goal. Each day the journey becomes easier, because the steps are more familiar. |
You can fall back on this, knowing when the road
gets rough, and listen and accept each part of every message. You have the
intelligence, you have the emotions, and you have the acceptance. They are
all telling you that you are doing the right thing.
When you make peace with your body, your heart and your soul, when you can acknowledge and love all aspects of yourself unconditionally, without question and without reservation, the act of eating takes on a different meaning. Staying actively
connected on this journey is paramount to your success. Living Foods is only
the beginning. Living Foods and MetabolismThe only difference
between weight loss and weight gain is metabolism. If we have endured
perpetual diets throughout our life, our metabolism will not function
adequately. What a heavier person might have eaten in the past to lose
weight, might not sustain anyone else. The metabolism is our body’s furnace.
We eat food as fuel to burn. If this fuel is not burned efficiently, it is
stored for the heavier person, and burned in excess for the thinner person.
Living Foods will balance each person’s metabolism accordingly. But for this
to happen, a program of eating should be followed. Ann Wigmore and Living FoodsIn Ann Wigmore’s
Living Foods Lifestyle program, all Living Foods are important, but there is
an emphasis on chlorophyll-rich foods – wheatgrass juice, buckwheat lettuce
and sunflower seed greens, legume sprouts, and dark green, leafy vegetables.
Secondary foods include Rejuvelac and veggie kraut – fermented foods, which
help in digestion. Then there are fruits, nut and seed cheeses, and grain
crisps. A rule of thumb for people who want to lose weight is to consume lots
of the greens, with supplemental servings of nut cheeses and grain crisps.
Since Ann Wigmore’s Energy Soup provides all of the nutritional elements
needed for sustenance, it is the perfect food for detoxification, and
sustained weight loss. But it is also the perfect food for weight gain, when
certain criteria are followed. People who have problems maintaining weight
gain, should increase their consumption of the heavier foods – avocado, nut
and seed cheese, grain crisps, and root vegetables – carrots, beets, yams,
and sweet potatoes. These can be added to Energy Soup or can be eaten as side
ingredients to salad. |
Because Living Foods are “clean” foods, physical or
emotional reactions to their digestion in the body are few. When consumed as
Energy Soup, their easy-to-digest form triggers the metabolism to either
speed up or to slow down to burn fuel more efficiently.
Ann Wigmore’s Energy Soup Ingredients: v
Handful of dulse
(for minerals) v
½ - 1 cup Rejuvelac
(for digestive enzymes) v
Several handfuls of
buckwheat lettuce and sunflower seed greens (for chlorophyll). The amount
should be equal to ½ of everything in the soup. v
Sprouted legumes –
mung, aduki, lentil (for protein) v
Apple or papaya
(for taste, and added digestion) v
Avocado (optional
for extra fat and protein) In a blender, add dulse and Rejuvelac. Blend until smooth. Add the sprouted legumes. Blend well. Add the buckwheat lettuce and sunflower seed greens. Blend thoroughly. Add the apple or papaya, and blend again. You can add avocado for richer, smoother, creamier soup. For added weight gain, add nut or seed cheese. As an alternative to buckwheat lettuce and sunflower seed greens, use kale, spinach, dandelion greens, beet-greens, turnip-greens, mustard, parsley, and chard for chlorophyll-rich soup. For extra fiber, and for thicker soup, add raw yams, sweet potato, or carrots. Energy Soup can be consumed for breakfast, lunch, and dinner over periods of several months, and augmented by other foods in the program. If you are hungry, you can eat more soup. There are no limits to the amount of Energy Soup you should eat. Your hunger is your best guide. |
Holiday Snacks, and Sweets
Elaine Nigro Love |
|
|
Creamy Carrot-Garlic Soup 4 large carrots 1 medium-large avocado (pit and skin removed) 10 fresh basil leaves 1or 2 garlic cloves (the more you use, the spicier it
will be) 1 tsp. Celtic sea salt Add all the ingredients to a blender. Start blending
on a low speed and move up to the highest speed. Blend 30 seconds or until
mixture becomes creamy and thick. Pour the soup in a saucepan and heat on low until warm. Check the soup
continually, and remove from the burner before it reaches 105 degrees. It
should feel as warm as hot tap water. Serve and enjoy immediately. Makes 2 ½ cups. Cranberry-Apple
Walnut Pie
Serves 10 CRUST: 2 cups soaked walnuts (1 ½ cup before soaking). Soak
for 8-48 hours, rinse every
morning and evening ½ cup pitted
dates 1 cup
cranberries 1 tsp. orange zest Dehydrate the walnuts for 12+ hours for a crunchy
crust. Process all ingredients in a food processor until well pureed. Press
into a glass pie plate. FILLING: 1 cup soft,
pitted dates 6-7 medium apples: 3 sliced thin and 3-4 shredded 1 tsp. lemon zest 1 tsp.
cinnamon ¼ tsp. nutmeg ¼ to ½ cup
soaked raisins 1 cup
cranberries, chopped in half
(reserve ¼ cup for the top) ¾ cup well
chopped dehydrated walnuts Puree the dates in a food processor with seasonings. In a large bowl,
mix dates with remaining ingredients except walnuts and ¼ cup cranberries.
Pour the mixture in the pie plate and use your hands to form into a nice
rounded shape. Sprinkle the top of the pie with the chopped walnuts, then
place remaining cranberry halves on top for decoration. Refrigerate for 2 or
more hours before cutting. |
Pinenut-Dill
“Cheese” Spread
2 cups soaked and peeled (optional) almonds (1 ½ cups
before soaking) ½ cup pine nuts, chopped ½ cup red onion, minced 2 green onions, minced 2 Tbl. raw, light miso (look for unpasturized 2 cloves crushed garlic 4 Tbl. chopped parsley 2 tsp. fresh chopped dill ¼ to ½ cup purified water (amount needed may vary) Peel almonds by
soaking in hot water for 20-30 seconds, then draining and removing skins. The
almonds should just slide out of the skins with this method. This is optional
for a lighter textured pate. Put almonds through the Champion juicer with the blank
in place, or put in a food processor. Alternate water with the nuts to keep
them moving through the machine. If using a food processor, add water after
the nuts are pureed quite well. Add remainder of ingredients and mix well.
Form into a round or square shape. Garnish with a sprig of dill or parsley
and chopped dehydrated almonds. Serve
with fresh vegetables or flax crackers. Makes 3 cups. Festive Sesame Candies by
Sarah Macy 2 1/2 cups sesame seeds soaked and dehydrated (soak
for 8-12 hours and dehydrate for 12 hours) ½ cup dehydrated sesame seeds for topping 2 cups ground nuts (almonds, walnuts, pecans, brazil,
etc.) soak and dehydrate the nuts before grinding 3 cups pitted dates 4 tsp. lemon
rind 4 tsp. lemon juice coconut (optional) For variety you can add 2 Tbl. carob or I tsp. each of
cinnamon and cardamom instead of lemon. Grind the sesame seeds in the food processor until
they become flour-like. Add the nuts and spices and puree until finely
ground. Add the dates and lemon juice and continue to puree until the mixture
becomes a ball. Form the mixture into little squares or balls. Roll in sesame
seeds or coconut. Keep refrigerated. |
Fresh and
Fruity Nut Brittle
20 medium sized soft dates, pitted 1/3 cup water (or as needed) pinch of nutmeg 1 tsp. vanilla 3/4-1 tsp. cinnamon 2 cups dehydrated almonds 1 cup dehydrated pecans 1 cup dehydrated walnuts ½ cup macadamia
nuts |
1 cup raisins 1 cup cranberries, halved or quartered 2 fuyu persimmons (the short ones) peeled and diced
into 1/4” chunks Place the dates, water, and seasonings in a blender
and blend on high speed until smooth. Mix with the rest of the ingredients in
a bowl. Spread onto a dehydrator tray. No need to use the teflex. Dry at 105 degrees for 12+ hours until dry. |
|
Living, Dehydrated Herb Flax Crackers 4 cups flax seeds soaked 24 hours (seeds will double
in amount so put them in an 8 cup container and fill to the top with water.
Store in a dark place) 1/2 onion pureed 5 cloves garlic, pureed 1 cup chopped, fresh dill, and/or rosemary, sage,
basil, oregano, thyme, cilantro 2 tsp. sea salt ¼ cup lemon juice Puree onions, garlic and herbs
in a food processor until finely ground. In a large bowl, combine sprouted
flax seeds, salt, lemon juice and
herb mixture. Place 2 1/2 cups in the middle of a dehydrator teflex sheet
using a plastic spatula. Take the corner edge of your firm spatula and score
the sheets into 25 squares. You should fill 3-4 16x16 inch trays The thicker
you make them, the easier they are to dip with. Dehydrate at 105 degrees until
crackers are firm enough to flip. Let crackers remain in dehydrator until
crunchy about 24 hours all together.
Makes approximately 100 crackers. Follow Your
Bliss Bars
4 cups flax
seeds soaked 24 hours (seeds will double in amount so put them in an 8+ cup
container and fill to the top with water. Store in a dark place) 1 ½ tsp. sea
salt 1 cup sucanat
or maple syrup 1 cup soaked
walnuts, coarsely chopped 1 cup
cranberries, halved 1 cup raisins 1 cup pinenuts Mix everything together in a bowl. Cover the
dehydrator tray with a teflex sheet, and pour half the mixture onto I tray
Spread the mixture over the tray until it is smooth. It should be very thick
(about 1 inch). Score them into thin oblong bars, or squares. Dehydrate at 105 degrees until bars are firm enough
to flip. Remove teflex sheet. Let bars remain in dehydrator until crunchy,
about 48 hours in all. For variety blend 1 pound of fresh fruit until smooth
and add to the mixture. Gingerbread
Un-Cooked-ies
3 cups sprouted rye berries 1 cup sprouted sunflower seeds 2 cups raisins, soaked ¼ tsp. cloves ½ tsp. cinnamon ½ tsp. Celtic Sea Salt 2 tsp. ginger powder ¼ cup flax meal 1/2-1 cup water cranberries, raisins, dried mangos and coconut for
decoration |
Place the rye berries, sunflower seeds, raisins, and ½
cup water in a blender. Bland on high speed until smooth adding more water as
necessary. Pour the mixture into a bowl and add the spices and flax meal. Mix
well. Place mixture into a pastry bag and squirt the mixture out onto a telex
lined dehydrator tray forming snowmen or gingerbread men, or round cookies.
Make them thick, as they won’t swell like cooked cookies. You can use a
teaspoon if you don’t have a pastry bag. Decorate with raisins for the eyes,
cranberry halves for the buttons, thin strips of dried mango or chopped
cranberries for the mouth, and coconut sprinkles for hats. Let your
imagination go wild! Kids will have a good time helping. Let dehydrate at 105 degrees for approximately 15-20 hours. Flip and let the other
side dry. You can make these as moist or as dry as you like. They are great
right out of the dehydrator. Sprout the rye berries by soaking approximately
1¼ cups in a glass jar for 8-12 hours. Drain the water and cover the jar with
a mesh screen. Put upside down at a
45-degree angle and cover with a towel. After 8 to 12 hours, rinse the
seeds and continue to sprout in a dark place until the berries grow little
1/4” tails. Sprout the sunflower seeds by soaking them for 8 hours. Party Pepper
Nut Mix
2 cups dehydrated almonds 1 cup dehydrated pecans I cup dehydrated walnuts ¼ tsp. cayenne
pepper I tsp. celery seed 1 tsp. chili powder 1 tsp. onion powder 2 Tbl. Nama Shoyu, tamari or Braggs Liquid Aminos or 3/4 tsp. Celtic sea salt 1 Tbl. olive oil Mix everything together in a bowl and spread on the dehydrator tray. No need to use the teflex. Dry at 105 degrees for 2-3 hours or until dry. For dehydrated nuts: Soak almonds 12-24 hours, rinsing well every 12 hours.
Dehydrate for 24 hours. Soak walnuts and pecans for 24-48 hours rinsing every
12 hours. Dehydrate 12+ hours until dry. Tip: soak and dehydrate extra nuts
for future use. Store in the refrigerator. |
Warming Up to Living Foods
Elysa Markowitz |
|
Eggplant “Pizza”
Yield: 2 to 4
servings, 1 to 2 hours to dehydrate/sun 20 minutes to
soak, 20 minutes to prepare A
flourless pizza to thrill wheat-sensitive eaters. 1 eggplant Sauce: ½ cup dried tomatoes 2 to 3 tablespoons olive oil 1 clove garlic ¼ cup fresh basil 2 to 4 pitted dates Toppings: 1 sliced avocado 1 cup grated yellow squash ½ cup grated carrot 4 tablespoons chopped fresh parsley 1. Peel and
slice the eggplant into ½-inch thick rounds. Place in a dehydrator at 1050F.
2.To make the sauce, soak the dried tomatoes in enough warm water to cover for 20 minutes, then pour the soaking water into a blender with the soaked tomatoes. Add the olive oil and crushed garlic, and puree. Add the basil and pitted dates, and puree again until creamy. 3.Put the sauce
on top of the sliced eggplant, and let dehydrate (or sun-dry) for 1 to 2
hours. 4.Just before
serving, decorate with toppings on each slice, return to the dehydrator for 5 to 10 minutes, and serve warm. Ingredient Options: Toppings can be changed to suit your taste. You can use black olives,
onion slices, basil, and mushrooms, just as you would any pizza. Machine Options: A regular blender does just fine for the sauce, although a VitaMix can
also be used. Warming Options: The sun will dehydrate the eggplant, but a dehydrator will work
regardless of the weather. It tastes best fresh out of the dehydrator. Creamy Spinach Soup
Yield:4 to 6 servings 15
minutes to prepare
Even Popeye would sing for this enzyme-packed soup. 1 avocado 1 cup water 2 unwaxed cucumbers 1 cup spinach 2 green onions 1 clove garlic ½ yellow bell pepper Dulse and kelp, to taste
4 to 6 fresh spearmint leaves I. In a blender, add the avocado and ½ the water first,
puree, then add the crunchier items (except the mint leaves), one at a time,
blending to the desired thickness and thinning with the remaining water, if
desired. Flavor with dulse and kelp to taste. 2.Serve in soup bowls, garnished with fresh mint leaves. Ingredient Options:
I first made this soup in a dinner workshop entitled “Eating in the Raw
Around the World.” |
It is fashioned
after a Hungarian soup recipe. You can make this a richer soup, if you like,
by adding tahini (sesame seeds blended into a “butter”-like consistency). Red
bell pepper can be substituted for the yellow bell pepper. You can replace the garlic with lemon juice. Red
or yellow onions can be used instead of green onions. Romaine can be added
for extra greens (more chlorophyll). Machine Options: I actually prefer using a Vita-Mix for this recipe instead of a ender,
because it is easier to just throw everything in together with little
cutting, e the tamper stick, and blend. Warming Options: In the Vita-Mix, the longer you blend, the warmer the soup gets. If you
don’t have a Vita-Mix, this soup can be warmed carefully either in an
electric or stove-top skillet on low heat. RyeBread Sticks
with AIvocado Sauce Yield: 24 to 36
six-inch bread sticks 1 to 1½ cups
sauce 12 hours to
soak 15 minutes to
prepare 4 to 8 hours to
dehydrate Essential fatty acids, calcium, vitamins B and C—it’s a whopper of a snack. 1 cup rye 1/8 cup flax seeds 1/8 cup caraway seeds ½ cup sunflower seeds 1 to 2 tablespoons Bragg Liquid Aminos Avocado Sauce: 1 avocado 1 tomato 2 green onions 1 teaspoon mustard powder 1. Soak the
rye, flax seeds, caraway seeds, and sunflower seeds together overnight.
Rinse. 2. In a
Vita-Mix or food processor fitted with an “5” blade, process the soaked grain
and seeds together with ½ to 1 cup water. (Use less if you want a thicker
bread stick; more would make a cracker.) 3. Stir in the Bragg and roll out bread sticks ½
inch in diameter and 6 to 8 inches in length. Place on dehydrator trays, and
dehydrate at 1O5~F for 4 to 8 hours, or to the desired crispness. 4.In a blender,
puree all the avocado sauce ingredients to a smooth consistency. Serve as a
spicy dipping sauce for the bread sticks. Ingredient Options: This dough could be made with barley, oat groats, wheat berries, or
kamut. The spices could be Mexican, Italian, granulated garlic, minced onion,
or dried parsley Machine Options: This
dough could also be put in the sunshine and sun “baked.” The Green Power
Machine, with its bread stick attachment, is the easiest to use with this
recipe. Combine that with the solid “blank,” and you have ready-made bread
sticks. Elysa is
currently creating a web site for her |
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Recipes from Sproutman’s Kitchen
Garden Cookbook Steve Meyerowitz |
|
|
Dried Lentils 1 quart Lentil Sprouts, fresh 2 Tbsp
Dehydrated Onion Powder 1 tsp.
Garlic Powder 3 Tbsp
Tamarl Time: 6—S hours at 145F. First, grow your lentil sprouts according to the basic sprouting
instructions. Lentils are simple to sprout and are ready in 5 days. Wash the
finished sprouts thoroughly and mix in the garlic, onion and tamari. Mix well
until they are coated with this sauce. Ideally, the sprouts should remain refrigerated
for 24 hours while they marinate. However, the powdered or granular garlic
and onion creates an almost instant marination. Spread the sprouts out
loosely onto a solid dehydrator sheet and dehydrate at 1250F for
approximately 6-8 hours. Should you desire to use fresh herbs instead of dried ones, simply dice and blend 1-2 garlic cloves and 1/2 an onion in the blender with the tamari. Add a few tablespoons of water to help churn the herbs. Pour the sauce into a bowl and mix the lentils in thoroughly. Marinate for 24 hours outside the refrigerator or 48 hours inside the refrigerator before dehydrating. The dried sprouts have a crunchy texture but if they are too hard, germinate and marinate them longrr. Once perfectly dry, store them in a sealed jar or Ziplock plastic bag to maintain their crispness. They last for months with no refrigeration, if kept perfectly dry. Take them on a hike, put them in lunchbox or serve them as snacks at parties. |
Potato Salad
1 cup Red pea
lettuce sprouts 1 cup Alfalfa
sprouts ¼ cup Cabbage
sprouts ¼ cup Fenugreek
sprouts 2 cups potatoes Cucumber
dressing to taste Mix all of the
ingredients. Middle Eastern Salad
1 cup Sunflower
sprouts 1 cup Red
Clover sprouts Root Salad
1 cup Sunflower
sprouts Steve Meyerowitz is the author of the
new book: Wheatgrass: Nature’s Finest
Medicine and is nationally known as the
Sproutman. His other books include: Sproutman’s
Kitchen Garden Cookbook, Sprouts the Miracle Food, Juice Fasting and
Detoxification, Power Juices Super
Drinks, Food Combining and Digestion, and Sproutman’s Sprout Chart. |
|
Tree of Life Seven-Fruit Haroset Gabriel Cousens |
Coconut Crunch Macaroons Submitted by Helene Miller |
|
4
cups coconut, shredded 4
cups walnuts and almonds, soaked (blanched) and chopped 4 cups raisins, soaked 4
cups apples, chopped 2
cups pears, chopped 1
cup prunes, soaked and chopped 1/4
cup raw honey 4
Tablespoons cinnamon 2
lemons rinds, grated Fresh
grape juice Combine
all ingredients except juice and mix well by hand. Add grape juice and stir
until reaching desired consistency. Serves 15. |
Note: This recipe came from the
internet without a name attached to it. _ed. Ingredients: 2 cups almonds Instructions: 1. Soak almonds 8 hours, dates 2 hours 2. In blender blend with 1/2 cup water
from dates with almond extract, dates, and shredded coconut (keeping dough
thick) 3.
Drop 'dough' on wax
paper, or teflex sheets on dehydrator trays. 4.
Dehydrate 12-24
hours at 105 degrees, turning over when dough is firm. Serve warm at desired
chewiness. Time |
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Victoria Boutenko’s Recipes From her Classes |
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Live Pizza Crust2 cups flax seed,
ground 1 cup water 1 large onion,
chopped 3 stalks celery,
chopped 4 cloves medium
garlic 1 tsp. Celtic salt Mix ground flax
seed in blended mix by hand. Spread on dehydrated sheets. Divide into desired
size. Dehydrate until dry, not crispy. Topping1 pound nuts ½ cup sun-dried
tomatoes ¼ cup raisins juice of 1 lemon 2 Tbl. Olive oil 1 Tbl. Dry basil Blend ingredients
with as little water as possible. Pour into a bowl. 1 Tbl. Dry onion 1 Tbl. Dry garlic 2-3 Tbl. Nutritional
yeast 1 Tbl. Miso Add these
ingredients to topping bowl. Spread topping on
crust squares. Decorate with grated vegetables – mushrooms, tomatoes, olives,
and parsley. Makes nine servings. Everybody’s Favorite Crackers1 cup soaked
sunflower seeds 1 cup soaked
walnuts 1 cup soaked
almonds 1 tomato 1 cup red onion,
chopped 3 Tbsp. Flaxseed 3 tsp. Cumin seed 2 tsp. salt Mix in food
processor or Champion Juicer with blank. Spread on parchment paper or teflex
sheets. Make them very thin. Using a pizza cutter or sharp knife cut into
squares. They will break into uniform pieces when dry. Dehydrate for 15-20
hours. GardenBurger 1 pound nuts soaked
overnight I pound carrots,
finely grated 1 medium onion,
finely chopped 1 Tbl. Sweetner,
honey, babanas, or raisins 1 Tbl. Oil 1-2 Tbl. Poultry
seasoning, or other seasoning Celtic salt to
taste 2-3 Tbl.
Nutritional Yeast |
Combine all ingredients and put into Champion juicer with blank, or mix in food processor. If the mixture is not firm, add one of the following thickeners: ground flaxseeds, ground psyllium husk powder, dried parsley flakes, nutritional yeast, dried onion, dill weed, dried garlic. Form into balls, cutlets, or fillets and sprinkle with paprika before serving. For “fishburgers” add seaweed (dulse, kelp, nori) to the mixture. Serves 10. Victoria’s Universal DressingIn a blender, Add: Oil, to cover
blades (olive, sesame, safflower) 1 tsp. Honey, or
other sweetener (raisins, bananas) 2 Tbl. Fresh lemon
juice, or lime juice, or apple cider vinegar 1/3 cup water 1cup or 1 bunch
herb, chopped – celery, parsley, cilantro, basil spice to taste –
garlic, mustard, ginger, jalapeno 1/3 cup seeds or
nuts – sunflower seeds and tahini, walnuts, pumpkin seeds, almonds, yellow or
green peas ½ tsp. Or to taste
sea salt, kelp, dulce, Braggs Aminos Blend until smooth
– about 1 minute. Improvise with the taste, until you like it. Chili1 cup water 2 cups fresh
tomatoes, chopped ½ cup dates or
raisins ½ cup extra virgin
olive oil 1 cup sun-dried
tomatoes 1 cup dehydrated
mushrooms 1 cup chopped
celery salt, or Braggs
Amions to taste 1-2 Tbl. Frontier’s
spaghetti seasoning 1-2 Tbl. Lemon or
lime juice hot peppers, to
taste 2-5 cloves of
garlic 1 bunch basil Blend all ingredients in blender. Add ½ pounds of bean, pea, or lentil sprouts. Do not blend. Sprinkle with dry parsley flakes before serving. Note: Chili will become warm because of the blending. Warm dishes are comforting in the cold wintertime. Serves 5-7. |
Sponsored by SF LiFE
Sunday April 8th,
2001
(The second night of
Passover)
We will gather to celebrate
our freedom from slavery: the slavery of bondage from other people, and
the slavery from our own addiction to cooked food.
Hosted by Robin Silberman, member of SF LiFE, with a new
edition of the Passover Haggadah, written especially for this Living Foods
Sedar.
This is a registration-only payable event, with very limited seating available. Although
this will be a potluck, your food donations to the Sedar should be from the
following choices, with enough food prepared for 12-15 people:
v Traditional
Passover Recipes (Ashkenazi, Sephardi, Mizrachi, or Aravim traditions) made in
the Living Foods manner, with some suggestions being
v Charosets
v Tzimises
v “Mock” Gefilte
Fish
v “Mock” Chopped
Liver
v “Mock” Chicken
Soup
v Borscht or
Schav Soup
v Passover Kugel
v “Living”
Matzos (made with wheat grain only please)
v Other dishes
v Vegetable
salads
v Vegetable/nut
pate dishes
v Desserts
v Passover
Macaroons
v Passover Honey
cake
v Other dishes
Because lentils, beans, rice, peas, sesame, and sunflower
are traditional Sephardic and Mizrachi foods for Passover, they will be allowed
in Living Foods dishes at this event in either soaked and/or sprouted form.
Please fill out the following registration form and indicate how many people will be joining you for the Sedar. Each person registered needs to prepare a dish. Confirmation of your check will include the San Francisco Sedar location.
|
First Annual Living Foods Passover
Sedar Registration Form |
|
|
Name____________________________________________________ Address__________________________________________________ City, State,
ZIP____________________________________________ Phone___________________________________________________ Email____________________________________________________Dish You Are Bringing (please be
specific)_____________________ SF LiFE Member $5.00, Non-Member
$8.00_____________________ |
Checks made payable to Robin Silberman 1032 Irving
Street, #718 San
Francisco, CA 94122 Email:
birdwing@gateway.net |
|
SF LiFE C/o 662 29th Avenue San Francisco, CA 94121 ADDRESS SERVICE REQUESTED |