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LIVING AND RAW FOODS
Based on scientific evidence and our personal experiences, we believe
that the most healthful diet for us is living or raw fruit and
vegetables, and their seeds. Living foods are foods with their enzymes
(the givers of their life force) in the activated state, such as ripe
apples, fresh carrots and leaf vegetables, and sprouted seeds, nuts,
beans and grains. Raw foods include all living foods plus those foods
whose enzymes are in a dormant stage, such as dried seeds, nuts, beans,
and grains, which when activated by water, can come to life and
germinate and grow into sprouts. Living and raw foods all lose their
life force, or potential life force, and substantial nutritional value
when they begin to naturally decompose and when cooked with heat above
116 degrees F.
Studies have shown that the nutritional value of raw foods is far
superior to cooked foods, and that the heat of cooking can alter the
chemical composition of foods in ways which render them detrimental to
our health. It has been well documented that many people worldwide have
lived in superior health and attained extraordinary longevity on a raw
foods diet as part of a lifestyle including vigorous exercise. A number
of our members have lived in excellent health for years on a diet of
nearly or all raw foods, and will testify that their sense of well-being
is greater when they eat living and raw foods as compared to cooked
foods.
FRUIT
Combine with no other foods. Eat only on an empty stomach, and wait 30
minutes before eating other foods.
Fats (nuts & seeds & their
sprouts, avocado, coconut):
Avoid mixing these foods. Combine only with non-starchy vegetables,
except it is O.K. to combine avocado with any type of vegetable.
Starches (potato, squash, corn, carrots, grains): OK to mix these foods
and combine with any type of vegetable, except tomato.
Bean and grain sprouts: Avoid mixing these foods. O.K. to combine with
any type of vegetable, except tomato.
RECIPES
Winter Buckwheat Breakfast
1 cup sprouted or soaked buckwheat
8 soaked dates
1 apple
2 Tablespoons shredded coconut
fresh cinnamon and nutmeg to taste
1. Put everything in a blender of food processor, or Champion juicer
with blank
2. Adjust the ingredients to your taste.
3. You can add bananas or other soaked dried fruit and nuts.
Cold Creamy Carrot Soup
3 cups fresh carrot juice
1 large avocado
handful of alfalfa sprouts cut into thirds
small sprig of parsley or cilantro leaves
1. Make carrot juice.
2. Cut avocado in half.
3. Place carrot juice and avocado in blender, and blend until smooth.
4. Put sprouts and parsley on top of the soup.
5. Note: Any combination of vegetable juice can be used to make soup.
Zucchini Surprise
3 shredded zucchini
2 red apples cut in small pieces
1 avocado cut in small slices
cumin to taste
Braggs to taste
1. Mix all ingredients together and serve.
Pinenut Basil Dressing
1 cup pine nuts soaked overnight
1 cup filtered water
2 cups fresh basil
1 Tablespoons Nama Soy
1. Blend soaked pine nuts in a food processor with basil, water, and soy
until creamy.
Sea Vegetable Slaw
1 handful of hijiki seaweed, soakes and drained
1 handful of chopped cilantro
1 handful of chopped scallions
4 cups of shredded cabbage
vegetable seasonings, or herbs to taste
1. Mix all ingredients in a bowl, and serve.
Bell Pepper Crackers
4 cups chopped red bell pepper
2 Tablespoons soaked raisins
4 Tablespoons raisin soak water
2-4 Tablespoons your favorite seasonings
1/2 cup almond butter or ground almonds
1. Blend all of the ingredients
2. Dehydrate at 105 degrees for approximately 8 hours.
Cinnamon Walnut Caramels
2 cups walnuts
1 cup honey
1/2 cup cinnamon
1 teaspoon vanilla
1. In a large bowl, mix honey, cinnamon, and vanilla into paste.
2. Stir in walnuts until thoroughlt coated.
3. Form into small clusters.
4. Dehydrate for at least 24 hours.
Fig-Raisin Pudding
2 cups 2-day sprouted wheat and rye
1-1 1/2 cups black mission figs soaked overnight
1-1 1/2 cups raisins soaked in fig water for 1 hour
1. Put all ingredients in a blender, and puree until smooth
Live Foods Charoses
20 small apples
1 quart soaked almonds
cinnamon, nutmeg, allspice, cloves, ginger
1. Process the apples in a food processor.
2. Process the almonds in a food processor.
3. Blend the processed apples and almonds in a bowl, and add spices to
taste.
Yummy Goop
Dates
Pinenuts (soaked overnight)
Apples (optional)
Ratio of 3 parts pinenuts to 1 part dates
1. Soak pinenuts overnight
2. Put dates and nuts in the Champion juicer.
3. Garnish with apples
4 cups of shredded cabbage
vegetable seasonings, or herbs to taste
1. Mix all ingredients in a bowl, and serve.
Simple Wakame Salad
Recipe contributed by Dorleen Tong
1 clove garlic, grated
1/2 teaspoon grated ginger
1/2 avocado
Bragg's to taste
3 cups greens (sunflower, buckwheat, spinach, lettuce, etc)
1 cip soaked wakame seaweek
optional: tomatoes, walnuts, pecans, almonds or pine nuts
Grate the ginger and garlic. In a small bow, mash the avocado, ginger,
garlic and Bragg's together. Break greebs and wakame up into bite size
pieces. Toss all ingredients together thoroughly.
Mock Meat Loaf
Recipe contributed by Michele Homer
1 beet, grated
1-2 sweet potatoes, grated
1-2 white potatoes, grated
1 turnip, grated
1 onion, cut-up
3 celery stalks, with leaves
1 pound raw peanuts
Put each item in a food processor indivdually. When each item is
processed, place in a large bowl. Mix together and refrigerate
overnight. Next day, shape into a loaf.
Carob Pudding
Recipe contributed by Lena Aurora
2-3 avocados
1 3/4 cups dates, putted, cut up
1/2 - 3/4 cup water
3 tablespoons raw carob powder
In a blender, place avocados and blend until smooth. Add dates, a few at
a time, with water and blen until smooth. Add carob and blend until
mixed in. Pour mixture in a serving bowl and chill. Serves 4-6
Carrot Fruit Cake
Recipe contributed by Laurie Godbois
Cake:
1 cup dried figs, soaked
1 cup raisins, soaked
1/2 cup pitted dates
4 cups shredded carrots
3 cups soaked nuts (almonds, walnut, or cashews)
1/2 teaspoon each: ginger, cloves, cardamom
Topping:
1/2 cup dates
1/2 cup cashews
1/2 cup soaking water
Soak figs, raisins and dates in 3 1/2 cups of water for one hour,
reserving liquid. Soak nuts in 5 cups of water for 8-12 hours. Drain,
rinse and drain nuts again. Place nut in food processor and chop finely,
place in large bowl. Add figs, raisins, dates and spices to processor
and process until smooth. Pour mixture into bowl with the nuts. Mix
well. Add carrots mix thoroughly. Form mixture into desired shape.
Process dates, cashews and soaking water until smooth. Spread on top of
the cake.
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