Juicing is a Unique Cleansing and Rejuvenation Technology

If I could recommend adding only one thing to your diet this year, it would be fresh fruit and vegetable juice.  Juicing provides benefits that are totally unique unto itself... above a blended drink and beyond whole, raw fruits/veggies.  It is a unique cleansing and rejuvenation technology!

Why do juices live up to their hype on TV?

• Juicing separates the iquid from the indigestible fiber of plant material, allowing their nutrients to bypass the need for digestion;  Unlike any other food, they are absorbed directly into the bloodstream, right away.  That is why you feel the energy of juices immediately after drinking them.
• When you take in nutrients without triggering digestion, your body can focus its energy on cellular cleansing, repair and renewal, and detoxification (all of which have a youthening effect).
• Essentially, juicing gives us the benefits of fasting without depleting the body! 

The action vegetable and fruit juices have on loosening up toxins n the tissues is extremely powerful, so much so that it is used as a cornerstone of the highly successful treatment for cancer and other life-threatening diseases at the Gerson Institute in Mexico as well as the Hippocrates Institute in Florida.  Whatever your current health state is, juicing can take you to a new level of wellness in a relatively short amount of time.  There are tons of GREAT juicing books on the market.  Here are a few of my favorites:
 

Microwave Ovens: Modern Convenience or Modern Health Hazard?

Research shows that microwaved foods are more than "nutritionally depleted," they are literally a modern health hazard.

The following is a summary of Russian researchers' conclusions about microwaved foods, published by the Atlantis Rising Educational Center in Portland, Oregon:  Carcinogens were formed in virtually all foods tested. (No test food was subjected to more microwaving than necessary.) 

* Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodiethanolamines, a well-known carcinogen.

* Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

* Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

* Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

* Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, the authors write:

"Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables..."

Source:  "Microwave Ovens:  The Curse of Convenience," Christopher Gussa, www.naturalnews.com.

 Additional Tip:


Replace your microwave with a toaster oven and enjoy better health and flavor:
    

Hearty Gluten-Free Garden Vegetable Wrap with Wild Rice

The Ingredients:
One Food for Life Gluten-Free Tortilla
Cooked Brown Rice/Wild Rice Medley (or just wild rice if you prefer!)
Kale
Shitake Mushrooms
Zucchini
Herbs de Provence, sea salt, black pepper
Raw Milk Cheddar Cheese

The Instructions:
1.  Warm the tortilla gently in a toaster oven or on a skillet. 

2.  Sautee in ghee the kale, Shitake mushrooms, and zucchini until soft and lightly browned.  Add the herbs, sea salt, and black pepper to taste. 

3.  Place some wild rice in the tortilla and top with your freshly sautee'd veggies!  Add some raw milk cheddar cheese slices to complete the creation or some avocado slices if you prefer.

Morning Sickness and Selective Appetite in Early Pregnancy May be Nature's Way of Preventing Miscarriages

As a raw foodists and natural health enthusiast, I was startled (to say the least) when I became sick during my first trimester of pregnancy and when the range of foods I found appetizing dwindled significantly.  I was worried that the nausea was a sign that my body was either not ready for pregnancy or not adjusting to it optimally.  My normal diet was very high in vegetables, greens, and superfoods:  I really put a lot of thought into balancing what I ate.  So, when I found myself averse to... you guessed it... vegetables, greens, and superfoods, I was concerned that I was not taking in enough nutrients to nourish myself or my baby.  Not only could I not tolerate raw food (except for carrot/apple juices), I could barely look at most vegetables!  LUCKILY, I did some research.  I found out that morning sickness is not only normal, it can also be interpreted as a good sign.  And likewise, early pregnancy calls for a very specific diet, which my body had guided me to perfectly.  Read on to find out more...

Morning Sickness and Selective Appetite in Early Pregnancy May be Nature's Way of Preventing Miscarriages

Morning sickness typically begins in the fifth week of gestation, peaks by the eleventh, and subsides for most women by the fifteenth or sixteenth week of pregnancy.  Though uncomfortable, studies show that morning sickness is not only normal, but may also be nature's way of preventing miscarriages.  In fact, women who experience morning sickness have a substantially lower risk of miscarriage than those who do not.

Morning sickness has been carefully studied, but it is still not known exactly what causes it.  Several scientists have suggested that morning sickness provides a protective mechanism for the early embryo.  The "selective" or diminished appetite women often experience alongside morning sickness may also be protective.  The most common foods pregnant women are averse to during the first trimester are all foods that are either potentially parasite-contaminated or phytochemically potent:  These common foods include:  meat, poultry, fish, caffeine containing beverages, and vegetables.

What purpose do the foods typically preferred by women early in their pregnancy serve?  These foods, which tend to be on the sweeter side- fruits and fruit juices, grains, starches, sweets, and dairy, "may result from a selection process that increased the likelihood that nutritional, safe, calorically rich foods became the nourishment of choice," write Deepak Chopra and David Simon in their book on Holistic pregnancy, Magical Beginnings, Enchanted Lives.

Thanks for clearing that up for me, Deepak and David... And, thanks to Kalavati who helped me relieve some of my morning sickness/low energy symptoms with her amazing shiatsu skills:  http://www.embark-lovethelifeyoulive.com

For more information on Prenatal Nutrition, I highly recommend this book!

Vegetarian or Vegan Eggplant Parmesan

I made this for the first time last night.  I absolutely loved it, and it was a hit with my husband too!   I have been craving Italian flavors since becoming pregnant a few months ago.  And, as a result, I've been on a mission to recreate Italian dishes, making them both lighter and vegetarian/vegan friendly.  Eggplant Parmesan is one of my favorite things to order at an Italian restaurant.  HOWEVER, I do not enjoy the heavy feeling that the fried oil, heavy refined flour breading, and pasteurized cheeses leave in my system!  I believe that you will, as I did, find this version both delicious and nourishing in all ways...

Ingredients:

One Package of Organic Brown Rice Spaghetti, cooked
1 Jar of Mur Glen Organic Cabernet Marinara Sauce
1 Large or 2 Small Eggplants, sliced thinly
Olive Oil and Balsamic Vinegar mixed together and sprinkled with a small amount of sea salt
Breadcrumbs, either store bought gluten free or homemade by toasting a few slices of millet bread and placing it in a food processor until 'crumby'
(Excellent millet bread is available from Sami's Bakery.)
Basil for Garnish

Directions:

1.  Soak the sliced eggplants in salted water for about an hour.

2. Preheat oven to 400 degrees F.   Dip eggplant slices into the olive oil mixture 

3. Coat the eggplant with the breadcrumbs and place on an enamel or stainless steel cookie sheet.  (Aluminum and Teflon bake ware are harmful to your health, so best to avoid at all times.)

4. Bake until brown and crispy turning at least once (up to 10 minutes for each side, but this varies with each oven, so watch them carefully the first time you make this dish).

To serve:  Place the spaghetti on the plate.  Add the baked eggplant slices and coat with the Cabernet marinara sauce.

For a Vegetarian Dish:  Grate a healthy cheese on top, such as raw milk goat, sheep, or Jersey cow cheese.  Pasteurization damages the proteins and enzymes in cow's milk, making them difficult to digest and prone to clogging/depositing within the connective tissue and lymphatic system of the body.  (Goat milk proteins are not as affected.)  Probably for this reason, research has linked pasteurized cow dairy product consumption with osteoporosis, increased colds, asthma, and certain types of cancer.  The moral of the story:  Seek out raw dairy products for best results! 

For a Vegan Dish:  Use Rawmesan, a Vegan version of Parmesan cheese that is just as delish!  Available from the Raw Food World.

 

 And Finally... place a few basil leaves on top for some extra flavor and color.  You can also drizzle a little extra infused olive oil around the edge of the plate for olive oil lovers!

Is Bread Healthy? It May Depend on how you Make it... Why Sourdough Bread is 100% better for you

My homemade Kamut Sourdough Bread Experiment

 Want to make your own sourdough bread?  Learn the why's and how's of sourdough bread making from Sally Fallon:


There is A LOT of debate among nutritionists, dietary counselors, and other health professionals about which foods are beneficial for human beings and which are not.  In recent years, it has become a trend to go "against the grain," and declare bread as an unnatural food that causes disease, obesity, insulin resistance, etc., etc.  Of course, there are equal numbers of equally qualified professionals that feel that grains are disease-preventative, anti-oxidant rich super foods. What is the truth about bread, grains, and your health?  It may come down to traditional wisdom:  Researchers have found that breads prepared the way our ancestors prepared them lead to health benefits while grains prepared in the modern fashion lead to health detriments...

WHY SOURDOUGH BREAD IS 100% BETTER FOR YOU

According to European researchers, naturally leavened (or sourdough) bread is superior to cultured yeasted breads sold in most markets today. 

Yeasted breads are linked to stomach bloat, indigestion, thin blood, and weak intestines.  They also seem to exacerbate conditions that occur with unfriendly yeast overgrowth in the intestines, including many degenerative diseases.  'Whole grain' varieties of commercial breads have additional shortcomings:

1. They often contain flour bleach, which forms alloxan, a compound known to cause diabetes in animal by destroying the beta cells of the pancreas. 
2. They are full of phytic acid.  Phytic acid reduces mineral metabolism- especially in those whose diet includes a good percentage of grains and legumes- and can contribute to anemia, nervous disorders, and rickets. 

Naturally leavened breads, on the other hand, involve a process that allows fermenting agents to break down the cellulose structure of grains and release nutrients into the dough, greatly improving the bread's nutritional value.  They also contain lactobacillus, a friendly bacteria which helps generate the intestinal flora essential for proper digestion and elimination.  Sourdough bread's advantages go beyond that:

• They contain almost no phytic acid because the bacterial action in the sourdough baking process neutralize nearly all of it.
• They stay edible for weeks and are more delicious and nutritious in five to ten days, if stored in a cool dry place. 
  

Where can you find Sourdough breads for you and your family? 

They're available in most healthfood stores.  Note that some breads say "sourdough" but may not actually be naturally leavened.  These breads usually also contain yeast.  Read labels before buying so that you know what you're getting.

On-line:  www.frenchmeadowbakery.com or http://grindstonebakery.com

Source:

Healing with Whole Foods:  Asian Traditions and Modern Nutrition by Paul Pitchford


Question of the Day: Do you have a favorite brand of healthy bread? Share it below!

A Vegetarian One Pot Dinner SuperStar: Meatless Shepherd's Pie!

This meal is a new cold-weather favorite of mine.  In fact, I made it for Thanksgiving dinner, accompanied with biscuits.  You won't believe how wonderfully rich this dish is even though it is totally cheese, meat, and wheat free... I count it among a handful of recipes that I can serve to people accustomed to meat and potatoes fare, knowing that they will be satisfied with the flavors and textures it contains.

This is one of a number of fantastic recipes created by Vimala Rodgers.  This is the first book I ever owned about Vegetarianism and Vegetarian cooking, actually, and being from a small town in Wisconsin, I was shocked to learn about the health information it contained related to the subject!  :