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Spring Salad with Sesame Dressing

14 May

Spring Salad with Sesame Dressing

It’s easier to add more ‘raw’ foods into our daily diets than a lot of people think.

How?  Substitute unprocessed ingredients for the processed ones and voilá! you’ve got something RAW.

Here’s a quick and simple example of how I re-created a favorite Japanese Sesame Dressing.

Puree together:

2 tbspns Nama Shoyu (unpasteurized soy sauce instead of regular)

2 tbspns raw apple cider vinegar (instead of rice vinegar)

2 tbspons raw local honey (instead of white granulated sugar)

1/4 cup raw sesame seeds (instead of toasted)

1/4 cup raw tahini (instead of peanut butter or roasted tahini)

1/4 cup water (instead of stock)

Enjoy your truly raw and unprocessed Spring salad greens and/or microgreens (the latter from City Roots)!

That’s easy, isn’t it?

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How Food can Protect our Families from Radiation Exposure

29 Mar

 

Idea go / FreeDigitalPhotos.net

I have worried about my friends who live in Japan.  Yet at the same time, in the midst of the Fukushima nuclear catastrophe, I am inspired and awed by the great peace, power of community and strength of the Japanese people.

Today, trace levels of radiation from the explosion at Fukushima are now in Florida, North Carolina, South Carolina, Massachusetts, Nevada and other Western states. Despite the low levels found, the risk of radiation exposure hits home. Although we are exposed to significant amounts of radiation already in our daily lives (cell phone towers, microwaves, X-rays, CT scans, yes even cigarette smoking), the low levels of radioactive material leaking out from a nuclear plant on the other side of the earth makes it seem more significant.

What radioactive material should we be looking out for?

The byproducts of the recent nuclear explosion are Iodine-131, strontium-90 and cesium-137. Iodine-131 travels best (therefore the first material to be found in the US), but after 80 days, only less than 0.1% will remain.  Cesium-137 can travel too, but once it falls on the ground, it will stay there for 300 years with only 0.1% remaining.

 

Why should we be concerned?

Because these radioactive materials can enter our bodies through ingesting, absorption through the skin or inhalation.  Moreover, they have been shown to cause different types of cancer.

 

What can Mamas do to protect their families?

Before going out to buy Potassium Iodide, Mamas can simply use Raw Food to:

1. protect our family’s bodies by filling up our cells with good minerals  and thereby keeping radioactive materials out, and

2. detoxify in order to get rid of any radioactive materials already present.


How can we use Raw Food to protect our families from radiation exposure?

From Gabriel Cousens’ A Comprehensive Holistic Approach to the Plague of Radiation and What To Do:

 

1. Serve up foods that protect the body from radiation exposure:

MINERAL PROTECTS FROM
 

Iodine (found in kelp and strawberries)

 

 

thyroid and gonads

 

iodine-131

 

Potassium (found in chard, crimini mushrooms and spinach)

 

 

muscles, kidneys, liver, and reproductive organs

 

cesium-137

 

Calcium (found in spinach, turnip greens, mustard greens and collard greens)

 

 

bones

 

strontium-90

Other excellent foods that protect against radiation are:

– garlic, onion, ginseng

– echinacea, rosemary

green tea – 20 cups gives 97% more protection against radiation

chlorophyll-rich foods: cabbage, leafy greens, spirulina (decreases side effects of radiation by 50%), wheatgrass, sprouts, blue green algae

beets can lessen cesium-137 absorption by 97-100%

bee pollen contains 15% lecithin which protects against all 3 radioactive materials: iodine-131, strontium-90 and cesium-137

 

2. Serve up foods that bind to radioactive material, turning them into harmless salts and then ridding the body of them:

CHELATES (foods that bind) DETOXIFIES BODY OF
 

Kelp family (kelp, arame, wakame, kombu, hijiki) contains sodium alginate

 

 

Strontium-90

 

Green algae (chlorella)

 

 

Cesium-137

Other excellent chelates:

apples, sunflowers seeds, miso, grains, beans, peas

 

3. Serve up alkalizing foods that are low in the food chain protect the body against radiation:

raw vegan foods because they have lower concentrations of radioactive materials:

avoid animal products because they contain up to 15 x (milk) and 30 x (beef) more radioactive materials

More Resources:

Nuclear Plants Near You (USA)

Radiation

What is raw vegan food?

What are Raw Vegan ingredients?

What do Raw Vegans avoid?

Curry In A Hurry

30 Nov
People think going ‘raw’ is difficult because they often think that prep is going to take more time than cooked food. This is further from the truth. I can whip up a raw meal in 15 minutes and it can look and taste amazing.

If you are craving Indian spices, this is my Raw Curry in a Hurry!



Place all in a bowl and mix with curry sauce:
Cauliflower, cut into bite sized pieces
Mung bean sprouts
Pineapple, diced (optional)
Raisins (optional)

Puree together Coconut Curry Sauce:
½ teaspoon coriander
½ teaspoon cumin
2 teaspoon curry
2 teaspoon salt
2 tablespoons coconut oil
¼ cup raisins
½ cup macadamia nut
1 coconut, meat and water about 1 ¼ cup
Enjoy!
Now wasn’t that so easy and quick?  By the way, my non-raw family ate it all up when I served it at a dinner and my husband thinks it is better than my cooked curry.  That makes me smile. 

The Importance of Sprouts

1 Jun
Sprouted Quinoa Salad with Tomatoes, Scallions, Broccoli Stems 
and Lemon Vinaigrette (1 tsp sea salt, 1 tbspn lemon juice, 4 tbspn extra virgin olive oil)
 Our son ASKED if he could eat some… something about the colour and size perhaps attracted him? 
In any case, he ate a whole cup and more.
Someone asked me the other day which vegan food had the most protein.  I answered quickly: sprouts.  Sprouts that are 1/4 inches in length are especially chock full of vitamins, minerals, enzymes, amino acids and bioelectrical energy, and I try to incorporate more sprouts in our diet.  It seems breakfast is when it is easiest for us to eat sprouted grains, but salads for lunch and dinner are working too (as above).  I have been re-reading Living Foods for Optimum Health by Dr. Brian Clement, in particular the chapter on Sprouts.  Here are some excerpts:
  • “Researchers at Purdue University found that bean sprouts contain extraordinarily high levels of good-quality protein. Mung bean sprouts, for example, contain more than 25% of their calories as protein, which is a higher proportion than in T-bone steak.  And soybean sprouts have an even greater percentage.  Because of their high levels of amino acids (the building blocks of protein), vitamins, and minerals, sprouts are considered to be one of the most perfect foods known to man.
  • Dr. Burkholder of Yale University showed that when oats are sprouted, the vitamin B2 (riboflavin) content increases by 1,300%, vitamin B6 (pyridoxine) by 500%, and folic acid by 600%.
  • Research in the late 1970s at the University of Puget Sound found that six cups of sprouted lentils contain the full recommended daily allowance of protein (about 60g) in a fully digestible form.  Scientists concluded that lentil sprouts could provide a significant portion of daily protein needs in a safe and inexpensive form.
Pound for pound, lentils and other bean sprouts contain as much protein as red meat, yet are totally digestible and have none of the fat, cholesterol, hormones, or antibiotics found in most present-day meats.”

Needless to say, I think I will try to incorporate sprouts more in our daily diets.  

Resources:
Basics of Sprouting
Raw Vietnamese Spring Rolls – I would use all mung bean sprouts instead of using kelp noodles

Raw Vietnamese Spring Rolls

4 May
 

Raw Vietnamese Spring Rolls

Ooh, this looks yummy!
I really do love Asian food for kids because vegetables are so easily hidden in something enticing, like in sushi or this Raw Vietnamese Spring Roll, which is filled with mung bean sprouts, lettuce and mint leaves.  Not only that, but the rice paper has been substituted by dehydrated coconut milk.  The mix of  the sweetness in the coconut and the slightly spicy sauce makes for a really refreshing appetizer on a hot day.
The Coconut Paper: I discovered the idea of using coconut as the wrap from The Farm.
Puree together the fresh juice and the fresh meat until you get coconut milk.  Pour these in rounds on a Texflex sheet and dehyrdate at 105F till dry, about 6-8 hours.  Carefully lift the coconut paper and set aside.
The Filling:
lettuce
kelp noodles, rinsed and soaked for 1 hour to soften, optional (I have heard this isn’t really raw – but I’m not sure, you can just use more mung beans if you don’t have any kelp noodles)
mung beans sprouts
fresh mint leaves
Place coconut paper down, followed by lettuce.  Add the rest of the filling on top. Wrap. Serve with the sauce and garnish with mint sprig.
The Sauce:
Blend together in a food processor:
2 pieces chili, like jalapeno, seeded (optional if your kids don’t like them)
2 cloves garlic
1/4 cup honey
1/2 cup water
1/4 cup lime juice
1/4 cup sweet miso paste
1 tbspn carrot

Resources:
Mung Bean Sprouts are very cleansing but also nutritious and therefore great for detoxification.