Am I Willing?

'soiree' c LWalker2007
My new question for myself is one bound to see some action. I am borrowing it from the book, 'The Energy of Money' by Maria Nemeth, PhD.

I ask myself, 'Do I want to?' and even if the answer is 'no', I then ask myself, 'Am I willing?'

Do I want to? No. Am I willing? Yes. That is how things get done.

That, right there, is a key sign of maturity, which, by really climbing into this one, I feel is finally within my grasp at age 44. Bloom much?

So it goes with raw foods. Do I want to? For the most part, a resounding YES. I 'believe' in raw and the POWER of nutritional healing, and that the fuel we put into our bodies directly corresponds with how well that body functions.

Do I always want to? No. Sometimes it's just so much easier and even cozier, to buy a bowl of soup on a winter night. But in light of this question, I anticipate finding myself willing to do otherwise.

So far, by asking Do I want to/Am I willing... I have, since last night, brought my partner 2 cups of tea, cleaned the living room, vacuumed, done the dishes, set some chick peas a-sproutin', emailed some folks back. It makes me channel my energy rather than just be busy all over the place.

If you're thinking of going raw, or adding some raw, or going all the way into it, it'll be because you've researched all the glowing benefits, read all the amazing health recovery stories, seen peoples' 'before & after' pictures, and want some of that for yourself!

Right on! Down the road when you've settled into a raw routine that works for you, you may get lazy as I do sometimes, and find it easier to order Indian (my every now and again weakness) but if you run with 'Do I want to?'...even if the answer is no, the answer to ...but am I willing...' will be yes, and it may be the only thing that saves you sometimes.

You will get all kinds of inner chatter telling you Ah just go for it, whatever... so you need to get familiar with that monkey mind voice and separate your own authentic voice from it and forge onward.

Cuz, you really do want to be raw.

Am I Willing?

'soiree' c LWalker2007
My new question for myself is one bound to see some action. I am borrowing it from the book, 'The Energy of Money' by Maria Nemeth, PhD.

I ask myself, 'Do I want to?' and even if the answer is 'no', I then ask myself, 'Am I willing?'

Do I want to? No. Am I willing? Yes. That is how things get done.

That, right there, is a key sign of maturity, which, by really climbing into this one, I feel is finally within my grasp at age 44. Bloom much?

So it goes with raw foods. Do I want to? For the most part, a resounding YES. I 'believe' in raw and the POWER of nutritional healing, and that the fuel we put into our bodies directly corresponds with how well that body functions.

Do I always want to? No. Sometimes it's just so much easier and even cozier, to buy a bowl of soup on a winter night. But in light of this question, I anticipate finding myself willing to do otherwise.

So far, by asking Do I want to/Am I willing... I have, since last night, brought my partner 2 cups of tea, cleaned the living room, vacuumed, done the dishes, set some chick peas a-sproutin', emailed some folks back. It makes me channel my energy rather than just be busy all over the place.

If you're thinking of going raw, or adding some raw, or going all the way into it, it'll be because you've researched all the glowing benefits, read all the amazing health recovery stories, seen peoples' 'before & after' pictures, and want some of that for yourself!

Right on! Down the road when you've settled into a raw routine that works for you, you may get lazy as I do sometimes, and find it easier to order Indian (my every now and again weakness) but if you run with 'Do I want to?'...even if the answer is no, the answer to ...but am I willing...' will be yes, and it may be the only thing that saves you sometimes.

You will get all kinds of inner chatter telling you Ah just go for it, whatever... so you need to get familiar with that monkey mind voice and separate your own authentic voice from it and forge onward.

Cuz, you really do want to be raw.

Raw for 30 Days - Trailer

Raw for 30 Days - Trailer

Chew Chew

Chew your food! Ever heard this? I used to hear "Quit wolfin' it down!" Until now, I've always been a 'fast' eater. Looks as rude as it sounds, I'm sure.

Well, since going raw, it's hard to eat fast, lest ya choke! Fixed MY wagon, dinnit?

I've read to chew my food to a soupy consistency. I looked into it and have found that mommy was right (again).

Chewing starts the digestive process in your mouth. Your saliva releases digestive enzymes that start digesting carbs and fats before you even swallow.

But this, this is the reason that SOLD me: If ya don't chew your food, the nutrients stay locked inside! Hello! So ya go through the 'trouble' of being raw, and you still experience a level of malabsorption? I think not.

On top of that, unchewed food wreaks (reeks?) havoc with your colon, creating bloating and gas.

Chew your food!

Chew Chew

Chew your food! Ever heard this? I used to hear "Quit wolfin' it down!" Until now, I've always been a 'fast' eater. Looks as rude as it sounds, I'm sure.

Well, since going raw, it's hard to eat fast, lest ya choke! Fixed MY wagon, dinnit?

I've read to chew my food to a soupy consistency. I looked into it and have found that mommy was right (again).

Chewing starts the digestive process in your mouth. Your saliva releases digestive enzymes that start digesting carbs and fats before you even swallow.

But this, this is the reason that SOLD me: If ya don't chew your food, the nutrients stay locked inside! Hello! So ya go through the 'trouble' of being raw, and you still experience a level of malabsorption? I think not.

On top of that, unchewed food wreaks (reeks?) havoc with your colon, creating bloating and gas.

Chew your food!

Aheh Aheh...Children's Coughs

News Target Article: Children's cough syrups are easy to make and much safer and more effective than over-the-counter cough and cold remedies that were just removed from store shelves. Coughs in children are quite common. Sometimes they are caused by colds and flu, other times; allergies and sinus congestion. A cough that lingers for days or weeks, or becomes severe, should be checked by your child's health care provider to rule out other illnesses.

Why use honey in cough syrups?

Honey has been used intuitively for hundreds of years as a wonderful natural antibiotic by many different cultures. Today, research undertaken by Dr. Shona Blair at Sydney University's School of Molecular and Microbial Biosciences, has now shown the unusual antibacterial activity of honey, leading to a greater understanding of the ability of honey to kill pathogenic bacteria through several different mechanisms. In studies, honey was effective against many different drug resistant bacteria.

In one scientific test, Dr. Shona Blair used honey to treat E. coli. Dr. Shona Blair saw that honey "attacks" bacteria from several different angles; that the bacteria were overwhelmed and unable to develop resistance, and the bacteria died. In today's world where many antibiotics have become ineffective, honey was able to kill not only the E. coli, but many other types of bacteria.

Honey not only possesses significant antibacterial activity, it has also been shown to actively promote healing by directly stimulating human cells that are important in the immune response to help disease and wounds healing.

Note:*Don't use honey for children under two years of age - there is a microorganism in honey, which is otherwise harmless for children age two and older, that can sometimes make infants ill because of their young digestive system. Alternatives include brown rice syrup, barley, and organic fruit syrups; as substitutions in the recipes use the same amount as honey.

*For longer preservation of cough syrups, you can add 2 tablespoons of vegetable glycerin to each recipe when not already listed as an ingredient in the recipe. Vegetable glycerin is a thick, clear, sweet substance derived from coconut and palm oils and olive oil. It has long been used as a lubricant and preservative. It is sweet tasting but does not affect blood sugar. American herbalist, Edward E. Shook, N.D., preferred vegetable glycerin instead of alcohol for most of his herbal medicines due to its natural preservative powers.

Honey Lemon Cough SyrupLemon helps promote health by quickly alkalinizing the body and honey will kill any bacteria. This is a perfect choice for a quick cough remedy.Put a pint of honey in a pan on the stove on low heat (Do not boil honey as this changes its medicinal properties) .

Take a whole lemon and boil in some water in a separate pan for 2-3 minutes to both soften the lemon and kill any bacteria that may be on the lemon skin. Let the lemon cool enough to handle then cut it in slices and add it to the pint of honey on the stove. Let mixture cook on warm heat for about an hour. Then strain the lemon from the honey making sure all lemon seeds are removed. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day or as often as needed. Adults can take 1 tablespoon doses.

Anise Seed Cough SyrupAnise has been a traditional treatment for coughs, bronchitis and asthma and is now supported by science. The herb contains creosol and alpha-pinene that loosen bronchial secretions and make them easier to cough up. Gently crush 1 tablespoon of anise seed, cover with 1 ½ cups of boiling water. Steep for 30 minutes then strain and simmer remaining liquid down to 1 cup then add 2 cups of honey. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a dayHorehound Cough SyrupHorehound has been used for generations as a cure for children's cough, cold and croup. It has expectorant properties that loosen phlegm from the chest. One of horehound's compounds, marrubiin, stimulates bronchial secretions and helps break up congestion.

Make an old-time cough remedy by mixing horehound tea with honey. Make a tea by steeping 1 ounce of dried horehound leaves in a pint of boiling water. Allow it to steep only 10 minutes. Strain off the leaves, then measure the quantity of the liquid remaining. Add twice as much honey as liquid, mix well, cool, bottle and refrigerate. This syrup will keep for 2 months in the refrigerator.To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day.

Taken from: Rodale's Illustrated Encyclopedia of HerbsSinus Congestion and Headache Syrup (Also excellent for fevers and cough)Steep 1 tablespoon of feverfew, ½ lemon cut up, 1 teaspoon of fenugreek seeds, 1 teaspoon of thyme leaves in 1 ½ cups of water for 30 minutes. Strain the herbs from the liquid making sure you remove all lemon seeds. Simmer remaining liquid down to 1 cup of water then add 2 cups of honey plus 2 tablespoons of vegetable glycerin. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Cough SyrupAdd 1 teaspoon each of licorice root, horehound, mullein leaves, thyme leaves, rose hips, marshmallow root and lemon balm leaves to 1 ½ cups of water. Bring herbs and water to a boil in a saucepan. Remove from heat, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 cup. While still warm add 1 cup honey, brown rice syrup or organic fruit syrup and ¼ cup vegetable glycerin. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Dry Cough Syrup.

When children have dry coughs, they need to be treated with moistening herbs with antiviral/antibacterial protection.1 tablespoon each of cherry bark, thyme, mullein, pleurisy root and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Wet Cough Syrup.

This cough syrup will gently encourage coughing to clear the lungs of mucus while providing antiviral/antibacterial properties to fight infection.

1 tablespoon each of astragalus, horehound, mullein, garden sage and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover, and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Give your child lots of fluids in the form of water or teas to help them expel mucus; also, to prevent dehydration from fever.

Antiviral SyrupMild tasting antiviral herbs for children include astragalus, hyssop, lemon balm, lemon thyme, lemongrass and ginger root.

Take 1 tablespoon each of astragalus, hyssop, lemon balm, lemon thyme, lemongrass plus 1 teaspoon of ginger and add to 1 quart of boiling water. Turn down heat to warm and cover with lid. Let steep for 30 minutes then strain herbs from liquid. Simmer remaining liquid down to 1 pint then add 1 pint of honey and ¼ cup of vegetable glycerin. Once cooled - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

The whole family can use this formula for the prevention of viruses or when down with colds and the flu.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Hyssop Tea

For cough or flu, steep two teaspoons of dried hyssop in one cup of boiling water, covered for ten minutes; strain and drink cool for an expectorant or hot to relieve congestion. Hyssop contains marrubiin, the same compound that makes horehound an excellent expectorant. Hyssop and horehound tea can usually be found in grocery or health food stores.

Lemon Balm Tea

For cough or flu, add two teaspoons of dried lemon balm leaves to one cup of boiling water, cover, and remove from heat. Steep for ten minutes then strain herb. Lemon Balm tea can be taken as often as needed.

Licorice Root Tea

Make a tea by putting ½ teaspoon of licorice root tea in a cup of hot water and steep for 10 minutes; strain. Drink three cups daily to relieve cough, congestion and asthma symptoms. Licorice has soothing and anti-inflammatory properties, and is an expectorant. Licorice root tea can usually be found in grocery or health food stores.

Whooping Cough Tea

1 tablespoon white horehound, 1 tablespoon mullein, 1 tablespoon thyme leaves. Mix all dried ingredients together and store in a jar with a lid. Put 1-2 teaspoons into 1 cup of boiling water. Remove from burner and steep 10 minutes.Garden thyme has long been considered an effective treatment for whooping cough. For a 25 lb. child ½ cup and a 50 lb. child 1 cup, 3 to 4 times a day.Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your health- care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Honey resource: Dr. Shona Blair, at Sydney University's School of Molecular and Microbial Biosciences

Aheh Aheh...Children's Coughs

News Target Article: Children's cough syrups are easy to make and much safer and more effective than over-the-counter cough and cold remedies that were just removed from store shelves. Coughs in children are quite common. Sometimes they are caused by colds and flu, other times; allergies and sinus congestion. A cough that lingers for days or weeks, or becomes severe, should be checked by your child's health care provider to rule out other illnesses.

Why use honey in cough syrups?

Honey has been used intuitively for hundreds of years as a wonderful natural antibiotic by many different cultures. Today, research undertaken by Dr. Shona Blair at Sydney University's School of Molecular and Microbial Biosciences, has now shown the unusual antibacterial activity of honey, leading to a greater understanding of the ability of honey to kill pathogenic bacteria through several different mechanisms. In studies, honey was effective against many different drug resistant bacteria.

In one scientific test, Dr. Shona Blair used honey to treat E. coli. Dr. Shona Blair saw that honey "attacks" bacteria from several different angles; that the bacteria were overwhelmed and unable to develop resistance, and the bacteria died. In today's world where many antibiotics have become ineffective, honey was able to kill not only the E. coli, but many other types of bacteria.

Honey not only possesses significant antibacterial activity, it has also been shown to actively promote healing by directly stimulating human cells that are important in the immune response to help disease and wounds healing.

Note:*Don't use honey for children under two years of age - there is a microorganism in honey, which is otherwise harmless for children age two and older, that can sometimes make infants ill because of their young digestive system. Alternatives include brown rice syrup, barley, and organic fruit syrups; as substitutions in the recipes use the same amount as honey.

*For longer preservation of cough syrups, you can add 2 tablespoons of vegetable glycerin to each recipe when not already listed as an ingredient in the recipe. Vegetable glycerin is a thick, clear, sweet substance derived from coconut and palm oils and olive oil. It has long been used as a lubricant and preservative. It is sweet tasting but does not affect blood sugar. American herbalist, Edward E. Shook, N.D., preferred vegetable glycerin instead of alcohol for most of his herbal medicines due to its natural preservative powers.

Honey Lemon Cough SyrupLemon helps promote health by quickly alkalinizing the body and honey will kill any bacteria. This is a perfect choice for a quick cough remedy.Put a pint of honey in a pan on the stove on low heat (Do not boil honey as this changes its medicinal properties) .

Take a whole lemon and boil in some water in a separate pan for 2-3 minutes to both soften the lemon and kill any bacteria that may be on the lemon skin. Let the lemon cool enough to handle then cut it in slices and add it to the pint of honey on the stove. Let mixture cook on warm heat for about an hour. Then strain the lemon from the honey making sure all lemon seeds are removed. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day or as often as needed. Adults can take 1 tablespoon doses.

Anise Seed Cough SyrupAnise has been a traditional treatment for coughs, bronchitis and asthma and is now supported by science. The herb contains creosol and alpha-pinene that loosen bronchial secretions and make them easier to cough up. Gently crush 1 tablespoon of anise seed, cover with 1 ½ cups of boiling water. Steep for 30 minutes then strain and simmer remaining liquid down to 1 cup then add 2 cups of honey. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a dayHorehound Cough SyrupHorehound has been used for generations as a cure for children's cough, cold and croup. It has expectorant properties that loosen phlegm from the chest. One of horehound's compounds, marrubiin, stimulates bronchial secretions and helps break up congestion.

Make an old-time cough remedy by mixing horehound tea with honey. Make a tea by steeping 1 ounce of dried horehound leaves in a pint of boiling water. Allow it to steep only 10 minutes. Strain off the leaves, then measure the quantity of the liquid remaining. Add twice as much honey as liquid, mix well, cool, bottle and refrigerate. This syrup will keep for 2 months in the refrigerator.To soothe a cough, take ½ teaspoon for a 25 lb. child and 1 teaspoon for a 50 lb. child, about 4 times a day.

Taken from: Rodale's Illustrated Encyclopedia of HerbsSinus Congestion and Headache Syrup (Also excellent for fevers and cough)Steep 1 tablespoon of feverfew, ½ lemon cut up, 1 teaspoon of fenugreek seeds, 1 teaspoon of thyme leaves in 1 ½ cups of water for 30 minutes. Strain the herbs from the liquid making sure you remove all lemon seeds. Simmer remaining liquid down to 1 cup of water then add 2 cups of honey plus 2 tablespoons of vegetable glycerin. Let cool then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Cough SyrupAdd 1 teaspoon each of licorice root, horehound, mullein leaves, thyme leaves, rose hips, marshmallow root and lemon balm leaves to 1 ½ cups of water. Bring herbs and water to a boil in a saucepan. Remove from heat, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 cup. While still warm add 1 cup honey, brown rice syrup or organic fruit syrup and ¼ cup vegetable glycerin. Let cool, then bottle in a jar with a lid and store in the refrigerator. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Dry Cough Syrup.

When children have dry coughs, they need to be treated with moistening herbs with antiviral/antibacterial protection.1 tablespoon each of cherry bark, thyme, mullein, pleurisy root and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.Combination Wet Cough Syrup.

This cough syrup will gently encourage coughing to clear the lungs of mucus while providing antiviral/antibacterial properties to fight infection.

1 tablespoon each of astragalus, horehound, mullein, garden sage and oregon grape root added to 1 quart of water.

Bring herbs and water to a boil in a saucepan. Turn heat down to warm, cover, and let steep for 30 minutes. Strain out herbs. Return liquid to heat and bring to a simmer to reduce liquid to 1 pint. While still warm add 2 pints of honey. Once cool - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Give your child lots of fluids in the form of water or teas to help them expel mucus; also, to prevent dehydration from fever.

Antiviral SyrupMild tasting antiviral herbs for children include astragalus, hyssop, lemon balm, lemon thyme, lemongrass and ginger root.

Take 1 tablespoon each of astragalus, hyssop, lemon balm, lemon thyme, lemongrass plus 1 teaspoon of ginger and add to 1 quart of boiling water. Turn down heat to warm and cover with lid. Let steep for 30 minutes then strain herbs from liquid. Simmer remaining liquid down to 1 pint then add 1 pint of honey and ¼ cup of vegetable glycerin. Once cooled - bottle, cap, and refrigerate. This syrup will keep for 2 months in the refrigerator.

The whole family can use this formula for the prevention of viruses or when down with colds and the flu.

Give 1 teaspoon every 4 hours for a 50 lbs. child, 2 teaspoons for a 75 lb child and 1 tablespoon for a 100 lb. child or adult.

Hyssop Tea

For cough or flu, steep two teaspoons of dried hyssop in one cup of boiling water, covered for ten minutes; strain and drink cool for an expectorant or hot to relieve congestion. Hyssop contains marrubiin, the same compound that makes horehound an excellent expectorant. Hyssop and horehound tea can usually be found in grocery or health food stores.

Lemon Balm Tea

For cough or flu, add two teaspoons of dried lemon balm leaves to one cup of boiling water, cover, and remove from heat. Steep for ten minutes then strain herb. Lemon Balm tea can be taken as often as needed.

Licorice Root Tea

Make a tea by putting ½ teaspoon of licorice root tea in a cup of hot water and steep for 10 minutes; strain. Drink three cups daily to relieve cough, congestion and asthma symptoms. Licorice has soothing and anti-inflammatory properties, and is an expectorant. Licorice root tea can usually be found in grocery or health food stores.

Whooping Cough Tea

1 tablespoon white horehound, 1 tablespoon mullein, 1 tablespoon thyme leaves. Mix all dried ingredients together and store in a jar with a lid. Put 1-2 teaspoons into 1 cup of boiling water. Remove from burner and steep 10 minutes.Garden thyme has long been considered an effective treatment for whooping cough. For a 25 lb. child ½ cup and a 50 lb. child 1 cup, 3 to 4 times a day.Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your health- care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Honey resource: Dr. Shona Blair, at Sydney University's School of Molecular and Microbial Biosciences

Preparation

Wow, it sure is all about preparation.

Being raw, hungry, and ill-prepared is a bad mix!


Who doesn't want to just 'throw somethin' down there' at the end of the day.

Rootin' through the fridge and seeing only vegetables can be a let-down and a major frustration.

I'm really learning that preparation is key to staying raw, especially in winter.

Like most humans, I've had to learn from my mistakes...which, within the raw context look like cooked soup almost nightly... the kind I have no control over...the kind I didn't personally make. Maybe it's loaded with sugar?? No one at the Capers grocery store gives a flying fart if I'm raw, so I can't trust that... but I have been.

And guess what I've been noticing...? Pudge around the waist. Very slight, but very definite growing 'muffin top' spillage over the jeans. Nice. Well forget it. T'ain't happenin'. Not when it's so easily adjustable. Little tweak on the soups and we're back.

That's the beauty of eating simply...you know where the problem is if one arises... none of this SAD food diet where you don't even know where to start cutting back.

ANYWAY... So preparation.

I recently received Alissa Cohen's 'Living on Live Food' book in the mail. It's been what I've been waiting for, and didn't even know it. In it, there is a soaking/sprouting chart that finally answers to all that confusion.

This goes such a long way. It's been a whole segment of 'raw' that I've just mostly avoided, due to lack of 'the big picture'. For instance, I didn't know that not everything sprouted, but that it all had to be soaked. Who knows that stuff when you're raised on bagged smoked meat and Captain Hiliner fish sticks?


I've taken to sitting with the book and planning what I'm going to need, when.
So this past week, I knew I'd need sprouted lentils for 'chicken fingers', and I knew from the chart that these take 8 hours of soaking and 3 days to sprout...which seems insane *just* to apply it to a recipe, (believe me that is a duelling voice in my head that I'm trying to appease, telling it to "hush, I'm trying something new here...")

What's happening is that the more I do this, the less crazy it becomes as I develop a routine. And the pride and excellent meals that come from this go a long way in staying raw. Plus, in just a short week, my pudge is fading!!


So lesseee..... by soaking and sprouting some lentils on a Wed, we had chicken fingers on Sat. By soaking some nuts overnight on a Thursday, we enjoyed delicious pizza on a Friday. (What the hell do nuts have to do with pizza??) By starting dinner at breakfast in the dehydrator, we were able to feast on carrot-pecan burgers on Thurs. Oh, and by soaking dates for an hour, I've inhaled the best carrot cake ever.


I've never planned my meals, which has maybe contributed to the fact that I ate anything, willy nilly.


It is already getting easier. I'm just assuming that I'll need nuts and seeds and soaked sundried tomatoes and dates, and keep a stock in the fridge. I'm just assuming that pizza will be on the menu again shortly, so I'm freezing some crust that made itself over night in the dehydrator.
It's all starting to make sense, and I'm really enjoying the prep. I feel like the shoe dropped. I feel like I get it now.

There are days where it's going to be all about the simple. Grab a salad (which I grab on the other days too) an extra smoothie, some fruit, a 'sandwich'... but the days I want 'winter food', I no longer feel overwhelmed.

When I used to look at recipes that called for sprouted or soaked anything, I'd roll my eyes and flip the page, and the recipe never saw the light of day. But you know what? That time is going to go by anyway, tomorrow's dinner always comes, and it's a real delight to be prepared for it and make that recipe after all.

Yeehaaa!

Preparation

Wow, it sure is all about preparation.

Being raw, hungry, and ill-prepared is a bad mix!


Who doesn't want to just 'throw somethin' down there' at the end of the day.

Rootin' through the fridge and seeing only vegetables can be a let-down and a major frustration.

I'm really learning that preparation is key to staying raw, especially in winter.

Like most humans, I've had to learn from my mistakes...which, within the raw context look like cooked soup almost nightly... the kind I have no control over...the kind I didn't personally make. Maybe it's loaded with sugar?? No one at the Capers grocery store gives a flying fart if I'm raw, so I can't trust that... but I have been.

And guess what I've been noticing...? Pudge around the waist. Very slight, but very definite growing 'muffin top' spillage over the jeans. Nice. Well forget it. T'ain't happenin'. Not when it's so easily adjustable. Little tweak on the soups and we're back.

That's the beauty of eating simply...you know where the problem is if one arises... none of this SAD food diet where you don't even know where to start cutting back.

ANYWAY... So preparation.

I recently received Alissa Cohen's 'Living on Live Food' book in the mail. It's been what I've been waiting for, and didn't even know it. In it, there is a soaking/sprouting chart that finally answers to all that confusion.

This goes such a long way. It's been a whole segment of 'raw' that I've just mostly avoided, due to lack of 'the big picture'. For instance, I didn't know that not everything sprouted, but that it all had to be soaked. Who knows that stuff when you're raised on bagged smoked meat and Captain Hiliner fish sticks?


I've taken to sitting with the book and planning what I'm going to need, when.
So this past week, I knew I'd need sprouted lentils for 'chicken fingers', and I knew from the chart that these take 8 hours of soaking and 3 days to sprout...which seems insane *just* to apply it to a recipe, (believe me that is a duelling voice in my head that I'm trying to appease, telling it to "hush, I'm trying something new here...")

What's happening is that the more I do this, the less crazy it becomes as I develop a routine. And the pride and excellent meals that come from this go a long way in staying raw. Plus, in just a short week, my pudge is fading!!


So lesseee..... by soaking and sprouting some lentils on a Wed, we had chicken fingers on Sat. By soaking some nuts overnight on a Thursday, we enjoyed delicious pizza on a Friday. (What the hell do nuts have to do with pizza??) By starting dinner at breakfast in the dehydrator, we were able to feast on carrot-pecan burgers on Thurs. Oh, and by soaking dates for an hour, I've inhaled the best carrot cake ever.


I've never planned my meals, which has maybe contributed to the fact that I ate anything, willy nilly.


It is already getting easier. I'm just assuming that I'll need nuts and seeds and soaked sundried tomatoes and dates, and keep a stock in the fridge. I'm just assuming that pizza will be on the menu again shortly, so I'm freezing some crust that made itself over night in the dehydrator.
It's all starting to make sense, and I'm really enjoying the prep. I feel like the shoe dropped. I feel like I get it now.

There are days where it's going to be all about the simple. Grab a salad (which I grab on the other days too) an extra smoothie, some fruit, a 'sandwich'... but the days I want 'winter food', I no longer feel overwhelmed.

When I used to look at recipes that called for sprouted or soaked anything, I'd roll my eyes and flip the page, and the recipe never saw the light of day. But you know what? That time is going to go by anyway, tomorrow's dinner always comes, and it's a real delight to be prepared for it and make that recipe after all.

Yeehaaa!

Yay! Pizza!

OMG this was good!!

This is from Alissa Cohen's 'Living on Live Foods' book and it is simply wonderful!!



That photo is straight off my kitchen counter...side note: the crappy counter that will be replaced next weekend...ohyeahbaby...anyway... I had to slap Steve's hand away so I could take a this picture before it was all gone! :)

EL-YUMMO!! (and good fer ya...the ol' nutritious AND delicious...)

Took some planning...gotta soak your nuts... WHY is this funny forever?? I'm 44, for gawdsake... anyway...unless I want the thing ready for a midnight snack...I have to time it properly in the dehydrator, takes like, 100 hours or something (kidding. sorta.) It's a 'treat' food that's for sure. Although... with a routine and some pre-made (by me, I just mean ahead of time) frozen crusts, it would be nuthin' to whip up.

Blend the crust, the cheese, and the marinara sauce separately in the food processor.

The crust is:

2 c ground flaxseeds
1/2 onion
2 celery stalks
1 carrot
1 large tomato
1 large cloves garlic
1 t salt
1/2 c water

smooth crust onto teflex sheets (it made 2 medium round pizzas) and dehydrate at 105 degrees for 2 hours, then flip off the sheet and onto mesh...then dehydrate another 2 hours. When it's time to put the toppings on, flip it over to its original side, add toppings, then go shopping or something because it's in there for the next 8 or 10 hours. I took mine out after 8 and it was great, but for a firmer crust, go for 10.

the 'creamy cheddar cheese' is:

1/2 c pine nuts
1/2 c mac nuts
1/2 c sunflower seeds
1 1/2 c red bell pepper
1/2 peeled lemon
2 cloves garlic
1 tbs braggs liquid aminos (which I replaced with a squirt of braggs all purpose, but you can also use rock salt to taste)


the 'marinara sauce is:

2 1/2 c tomatoes
10-12 sundried tomatoes, soaked an hour or so
3 dates, pitted and soaked an hour or so
1\4 c olive oil
4 cloves garlic
2 tbs parsely (opt)
1/8 t cayenne
1 t rock salt/sea salt

As for the toppings, anything you love on pizza. I used mushrooms, red onion, green pepper, tomato, avocado, and pineapple.

It's one of those things you make when you really feel like 'cooking'. I found my groove and just had a great time :)

Anyway, the prep involves soaking your pine nuts, macs, and sunflower seeds the 'overnight' before, and your dates and sundrieds an hour before throwing them into the recipe. So approach this recipe with soggy nuts (baaaahahaha) and plan an hour of soaking, then 8 -10 hours of 'hamper time'... this is what I call stuff in the dehydrator...no different than clothes in the hamper...just toss 'em in and go about your day.

Then plan a good 1/2 hour of "OMG!!!" Cause it's THAT good :)

I'm sure you think I'm crazy, cause it really reads like a ton of work, but it's mostly timing! Sure was worth it, it was divine!!!

Yay! Pizza!

OMG this was good!!

This is from Alissa Cohen's 'Living on Live Foods' book and it is simply wonderful!!



That photo is straight off my kitchen counter...side note: the crappy counter that will be replaced next weekend...ohyeahbaby...anyway... I had to slap Steve's hand away so I could take a this picture before it was all gone! :)

EL-YUMMO!! (and good fer ya...the ol' nutritious AND delicious...)

Took some planning...gotta soak your nuts... WHY is this funny forever?? I'm 44, for gawdsake... anyway...unless I want the thing ready for a midnight snack...I have to time it properly in the dehydrator, takes like, 100 hours or something (kidding. sorta.) It's a 'treat' food that's for sure. Although... with a routine and some pre-made (by me, I just mean ahead of time) frozen crusts, it would be nuthin' to whip up.

Blend the crust, the cheese, and the marinara sauce separately in the food processor.

The crust is:

2 c ground flaxseeds
1/2 onion
2 celery stalks
1 carrot
1 large tomato
1 large cloves garlic
1 t salt
1/2 c water

smooth crust onto teflex sheets (it made 2 medium round pizzas) and dehydrate at 105 degrees for 2 hours, then flip off the sheet and onto mesh...then dehydrate another 2 hours. When it's time to put the toppings on, flip it over to its original side, add toppings, then go shopping or something because it's in there for the next 8 or 10 hours. I took mine out after 8 and it was great, but for a firmer crust, go for 10.

the 'creamy cheddar cheese' is:

1/2 c pine nuts
1/2 c mac nuts
1/2 c sunflower seeds
1 1/2 c red bell pepper
1/2 peeled lemon
2 cloves garlic
1 tbs braggs liquid aminos (which I replaced with a squirt of braggs all purpose, but you can also use rock salt to taste)


the 'marinara sauce is:

2 1/2 c tomatoes
10-12 sundried tomatoes, soaked an hour or so
3 dates, pitted and soaked an hour or so
1\4 c olive oil
4 cloves garlic
2 tbs parsely (opt)
1/8 t cayenne
1 t rock salt/sea salt

As for the toppings, anything you love on pizza. I used mushrooms, red onion, green pepper, tomato, avocado, and pineapple.

It's one of those things you make when you really feel like 'cooking'. I found my groove and just had a great time :)

Anyway, the prep involves soaking your pine nuts, macs, and sunflower seeds the 'overnight' before, and your dates and sundrieds an hour before throwing them into the recipe. So approach this recipe with soggy nuts (baaaahahaha) and plan an hour of soaking, then 8 -10 hours of 'hamper time'... this is what I call stuff in the dehydrator...no different than clothes in the hamper...just toss 'em in and go about your day.

Then plan a good 1/2 hour of "OMG!!!" Cause it's THAT good :)

I'm sure you think I'm crazy, cause it really reads like a ton of work, but it's mostly timing! Sure was worth it, it was divine!!!

Where's Rawldo?

Here I am.

I had an art show to prepare for and it sucked up all my time. Now the art is up at the venue for the month and other than painting to replace what I sold, my time is loosening up. YAY!!

During all this paint marathon (I have 22 new pieces; 40 in the show) I managed to eat well. Being winter, I talked myself into hot soup down at the grocery store salad bar more often than I shoulda, and twice I ordered Indian. Mmmmm but blech too, ya know?

Still loadin' up on green smoothies in the morning, exept for the week my kitchen was too dirty to bother. It was the last thing I wanted to do: stop my work and do dishes, so I let them slide until I started feeling 'less than my best'. No smoothies equals no maca and no maca equals no funna. haha not just sex but my chilled out, balanced feeling goes, too, and I can't. have. that. So one day in all this, it hit me, 'Why is health the first thing to go??' Why is it the first thing to disregard? Shouldn't it be the temple at which I worship? The place from which all else is able to spring? Human nature, I guess, to say, "Yeah yeah yeah, I'm busy."

Not bad though, still ate fruit in one form or another in the mornings, still ate salad most days. I guess maybe it's just that I didn't 'focus' on food. Maybe that's a good thing.

Since the show is up though, I am reinvigorated about raw and we just bought a little Biosta Sprouter. Lentils in there with tails as we speak. Quite exciting, actually. Life in my kitchen again. My clean kitchen.

Life is good.

Where's Rawldo?

Here I am.

I had an art show to prepare for and it sucked up all my time. Now the art is up at the venue for the month and other than painting to replace what I sold, my time is loosening up. YAY!!

During all this paint marathon (I have 22 new pieces; 40 in the show) I managed to eat well. Being winter, I talked myself into hot soup down at the grocery store salad bar more often than I shoulda, and twice I ordered Indian. Mmmmm but blech too, ya know?

Still loadin' up on green smoothies in the morning, exept for the week my kitchen was too dirty to bother. It was the last thing I wanted to do: stop my work and do dishes, so I let them slide until I started feeling 'less than my best'. No smoothies equals no maca and no maca equals no funna. haha not just sex but my chilled out, balanced feeling goes, too, and I can't. have. that. So one day in all this, it hit me, 'Why is health the first thing to go??' Why is it the first thing to disregard? Shouldn't it be the temple at which I worship? The place from which all else is able to spring? Human nature, I guess, to say, "Yeah yeah yeah, I'm busy."

Not bad though, still ate fruit in one form or another in the mornings, still ate salad most days. I guess maybe it's just that I didn't 'focus' on food. Maybe that's a good thing.

Since the show is up though, I am reinvigorated about raw and we just bought a little Biosta Sprouter. Lentils in there with tails as we speak. Quite exciting, actually. Life in my kitchen again. My clean kitchen.

Life is good.

5 Tips for Improving Digestion

(NewsTarget) Digestion is a key aspect of ongoing health: the mucous membrane from the inside of your mouth all the way down to the rectum, is where humans "interface" with the external environment. Our guts evolve slowly, and in the past 50 years we have been subjected to an unprecedented access to junk food and fast food, mostly horrendous chemical concoctions passing as nutrition.

Besides choosing foods carefully, ideally grown locally and in season, ideally very similar to the condition in which it was harvested, gathered or hunted, we can greatly improve the bio-availability of the nutrition from our food by improving the mechanics of digestion. First, and I know you've heard this before, but it is so important that it bears repeating: chew, chew, chew. This means both slowly and thoroughly.

To be totally graphic about it, you want anything you swallow to be a soupy consistency. Especially meat.

For starters, digestion starts in the mouth. There are thousands of tiny neuro-receptors in the mouth that send messages to the brain about what is about to come down the pike. These messages "prep" the entire digestive system to gear up for the meal or snack that's on the way. Fatty foods will trigger the liver to produce extra bile, and cause the gallbladder to contract. The gallbladder is a handy little sack that hangs just under the liver, collecting an extra repository of bile in case you have a Mac-attack.

Bile is extremely potent stuff (so precious to the body that 95% is recycled -- the other 5% is responsible for the wonderful deep brown color of a healthy poop. Excuse me, I mean bowel movement). Bile is the main agent for digesting fat. But I'm getting a little ahead of myself. Back to the mouth.

Unlike cows, birds and certain lizards, we mere humans do not have small sharp objects in our stomachs to help pulverize food into smaller morsels. We have those small sharp objects in our mouths. You got it -- they are called teeth. Please use your teeth to grind and pulverize every mouthful of food. Then, you mix the thoroughly pulverized food with as much saliva as you can muster without drooling.

Drooling is a waste of saliva, so please recognize that most circumstances don't call for drooling. You want that saliva, which is loaded with amylase, the starch-digesting enzyme, to head down the esophagus and into the stomach where phase 2 of good digestion occurs.

Second, try to avoid antacids, and this includes Tums, Rolaids, the little purple pill and countless other varieties thereof. You absolutely and desperately need your stomach acid. There's a handy book on the subject by Jonathan Wright MD (You Need Your Stomach Acid). Stomach acid serves three critical functions. It sterilizes food, it breaks down protein into amino acids which can then be absorbed into the blood stream, and it provokes the pancreas to dump "neutralizing" bicarbonate of soda into the upper small intestine to allow the absorption of nutrients into the blood stream.

Stomach acid is very caustic -- a pH of about 2, optimally, which kicks in right after swallowing. The stomach is designed to handle this level of acid. If you suffer from heartburn, you need to repair the sphincter between the end of the esophagus and the stomach. If you have gastric ulcers, you need to heal the lining of the stomach so that it can again accommodate the acid levels required for proper digestion.

Folks chronically popping antacids eventually impair their digestion, which leads to poor nutrient absorption, which ultimately leads to malnutrition including protein, mineral and vitamin deficiencies -- despite plenty of calories.

Third, please don't drink while eating. This goes along with rule # 2, above. Fluids will dilute your stomach acid and all the digestive enzymes (amylase for starch in the saliva, proteases for protein from the pancreas and lipase for fats in the bile).

The best time to drink, and pure water is definitely the best drink available, is first thing in the morning, during or around work-outs, and between meals. Sure, you can have a sip or two with meals to lubricate your swallowing. But keep the fluids with food down to a minimum.

Fourth, try to eat sitting down and in a relaxed environment. Please don't watch the news or have a heavy conversation during mealtime.

Try to establish a "mealtime" pattern for yourself. Try not to eat within 2 hours of going to bed (4 is better). Make sure to "fast" for 12 hours daily. Give your digestive system a rest. It is enormously "expensive" to digest food, especially protein. That's why people usually lose weight on high protein diets. It takes almost all the calories in the meat to digest that meat. Extra digestion, over a lifetime, will wear you out sooner. To date, the only proven method of life extension remains calorie restriction.

This doesn't mean Draconian self-denial. But it does mean no pigging out, and, as a general rule, stopping before you feel "full." If you feel peckish between meals, try drinking water before reaching for a snack. If you are hypoglycemic, ignore that advice. Some people truly need to eat smaller, more frequent meals. You will need to determine for yourself whether "grazing" works better than a mealtime scheme.

Either way, keep in mind that digestion is a parasympathetic function. You need to be calm and relaxed for the digestive juices to kick in optimally.

Fifth, strive to poop at least once a day. Excuse me; evacuate a large, easy-to-pass, dark brown, slightly fluffy, bowel movement -- optimally three times daily but most of us can't find the time for that kind of enjoyment! By fluffy I mean somewhat floating. If you have a "sinker" -- just hits the bottom of the porcelain pronto -- then it (the poop) has been in there too long, compacting and getting altogether too dense. My favorite poop fluffers include freshly ground flax seeds (1-3 tablespoons of the stuff in water or juice in the AM), or celery, or the good old apple a day. If you prefer to have sticky, foul-smelling bowel movements, then make sure to include plenty of refined carbohydrates (including candy bars) into your diet.


About the author... Dr Emily Kane is a practising naturopathic physician and licensed acupuncturist.

5 Tips for Improving Digestion

(NewsTarget) Digestion is a key aspect of ongoing health: the mucous membrane from the inside of your mouth all the way down to the rectum, is where humans "interface" with the external environment. Our guts evolve slowly, and in the past 50 years we have been subjected to an unprecedented access to junk food and fast food, mostly horrendous chemical concoctions passing as nutrition.

Besides choosing foods carefully, ideally grown locally and in season, ideally very similar to the condition in which it was harvested, gathered or hunted, we can greatly improve the bio-availability of the nutrition from our food by improving the mechanics of digestion. First, and I know you've heard this before, but it is so important that it bears repeating: chew, chew, chew. This means both slowly and thoroughly.

To be totally graphic about it, you want anything you swallow to be a soupy consistency. Especially meat.

For starters, digestion starts in the mouth. There are thousands of tiny neuro-receptors in the mouth that send messages to the brain about what is about to come down the pike. These messages "prep" the entire digestive system to gear up for the meal or snack that's on the way. Fatty foods will trigger the liver to produce extra bile, and cause the gallbladder to contract. The gallbladder is a handy little sack that hangs just under the liver, collecting an extra repository of bile in case you have a Mac-attack.

Bile is extremely potent stuff (so precious to the body that 95% is recycled -- the other 5% is responsible for the wonderful deep brown color of a healthy poop. Excuse me, I mean bowel movement). Bile is the main agent for digesting fat. But I'm getting a little ahead of myself. Back to the mouth.

Unlike cows, birds and certain lizards, we mere humans do not have small sharp objects in our stomachs to help pulverize food into smaller morsels. We have those small sharp objects in our mouths. You got it -- they are called teeth. Please use your teeth to grind and pulverize every mouthful of food. Then, you mix the thoroughly pulverized food with as much saliva as you can muster without drooling.

Drooling is a waste of saliva, so please recognize that most circumstances don't call for drooling. You want that saliva, which is loaded with amylase, the starch-digesting enzyme, to head down the esophagus and into the stomach where phase 2 of good digestion occurs.

Second, try to avoid antacids, and this includes Tums, Rolaids, the little purple pill and countless other varieties thereof. You absolutely and desperately need your stomach acid. There's a handy book on the subject by Jonathan Wright MD (You Need Your Stomach Acid). Stomach acid serves three critical functions. It sterilizes food, it breaks down protein into amino acids which can then be absorbed into the blood stream, and it provokes the pancreas to dump "neutralizing" bicarbonate of soda into the upper small intestine to allow the absorption of nutrients into the blood stream.

Stomach acid is very caustic -- a pH of about 2, optimally, which kicks in right after swallowing. The stomach is designed to handle this level of acid. If you suffer from heartburn, you need to repair the sphincter between the end of the esophagus and the stomach. If you have gastric ulcers, you need to heal the lining of the stomach so that it can again accommodate the acid levels required for proper digestion.

Folks chronically popping antacids eventually impair their digestion, which leads to poor nutrient absorption, which ultimately leads to malnutrition including protein, mineral and vitamin deficiencies -- despite plenty of calories.

Third, please don't drink while eating. This goes along with rule # 2, above. Fluids will dilute your stomach acid and all the digestive enzymes (amylase for starch in the saliva, proteases for protein from the pancreas and lipase for fats in the bile).

The best time to drink, and pure water is definitely the best drink available, is first thing in the morning, during or around work-outs, and between meals. Sure, you can have a sip or two with meals to lubricate your swallowing. But keep the fluids with food down to a minimum.

Fourth, try to eat sitting down and in a relaxed environment. Please don't watch the news or have a heavy conversation during mealtime.

Try to establish a "mealtime" pattern for yourself. Try not to eat within 2 hours of going to bed (4 is better). Make sure to "fast" for 12 hours daily. Give your digestive system a rest. It is enormously "expensive" to digest food, especially protein. That's why people usually lose weight on high protein diets. It takes almost all the calories in the meat to digest that meat. Extra digestion, over a lifetime, will wear you out sooner. To date, the only proven method of life extension remains calorie restriction.

This doesn't mean Draconian self-denial. But it does mean no pigging out, and, as a general rule, stopping before you feel "full." If you feel peckish between meals, try drinking water before reaching for a snack. If you are hypoglycemic, ignore that advice. Some people truly need to eat smaller, more frequent meals. You will need to determine for yourself whether "grazing" works better than a mealtime scheme.

Either way, keep in mind that digestion is a parasympathetic function. You need to be calm and relaxed for the digestive juices to kick in optimally.

Fifth, strive to poop at least once a day. Excuse me; evacuate a large, easy-to-pass, dark brown, slightly fluffy, bowel movement -- optimally three times daily but most of us can't find the time for that kind of enjoyment! By fluffy I mean somewhat floating. If you have a "sinker" -- just hits the bottom of the porcelain pronto -- then it (the poop) has been in there too long, compacting and getting altogether too dense. My favorite poop fluffers include freshly ground flax seeds (1-3 tablespoons of the stuff in water or juice in the AM), or celery, or the good old apple a day. If you prefer to have sticky, foul-smelling bowel movements, then make sure to include plenty of refined carbohydrates (including candy bars) into your diet.


About the author... Dr Emily Kane is a practising naturopathic physician and licensed acupuncturist.

A Delicious Sandwich

Take Ezekiel Sesame sprouted grain bread

smear eggless egg salad on both slices

on one slice, place a couple spinach, romaine, and swiss chard leaves

add three slices roma tomatoes

a handful of broccoli sprouts

a couple slices of avocado

sprinkle with

red pepper flakes, hemp seeds, and dulse

~ENJOY~

mmmmmmmmmmm...

A Delicious Sandwich

Take Ezekiel Sesame sprouted grain bread

smear eggless egg salad on both slices

on one slice, place a couple spinach, romaine, and swiss chard leaves

add three slices roma tomatoes

a handful of broccoli sprouts

a couple slices of avocado

sprinkle with

red pepper flakes, hemp seeds, and dulse

~ENJOY~

mmmmmmmmmmm...

Braun Citromatic!

This rawks my world!

I was in a thrift store the other day and found a small, retro citrus juicer for $5.

MINE!

I'd had my eye out for one. What a relief to put that sucker back in! :)

Simple 3 piece unit that plugs in:


Pushing the lemon down onto it is what makes the motor go and the cone turn:


This is the best part. It catches all the seeds! No more pickin' those nasty little shits out of my juice!!!


Then the top bowl removes and pours out the juice effortlessly:


SO many raw food recipes call for the juice of a lemon or half a lemon, or a tablespoon of lemon, etc that this is a real good tool! It's not just for lazy girls either, this thing PUTS OUT! Yep, more juice than hand squeezing! I'm sure there are all kinds of brands, but I'll point you in the Braun direction, since their old model works so well, I can only imagine what the bells n' whistles model is like!

UPDATE: Well blow me, Braun! They've discontinued it! Sorry! Well, here's another from Black & Decker:

Braun Citromatic!

This rawks my world!

I was in a thrift store the other day and found a small, retro citrus juicer for $5.

MINE!

I'd had my eye out for one. What a relief to put that sucker back in! :)

Simple 3 piece unit that plugs in:


Pushing the lemon down onto it is what makes the motor go and the cone turn:


This is the best part. It catches all the seeds! No more pickin' those nasty little shits out of my juice!!!


Then the top bowl removes and pours out the juice effortlessly:


SO many raw food recipes call for the juice of a lemon or half a lemon, or a tablespoon of lemon, etc that this is a real good tool! It's not just for lazy girls either, this thing PUTS OUT! Yep, more juice than hand squeezing! I'm sure there are all kinds of brands, but I'll point you in the Braun direction, since their old model works so well, I can only imagine what the bells n' whistles model is like!

UPDATE: Well blow me, Braun! They've discontinued it! Sorry! Well, here's another from Black & Decker:

Green Smoothies - my Youtube VIDEO

Green Smoothies - my Youtube VIDEO

Bill Maher - Anti-Pharma Rant

Detox Ain't fer Sissies

It seems that these days, I'm always runnin' up to Steve saying, 'Hey, can you take a look at this...?'

It's usually some rash, some weird zit that lost its way to my face and set up camp on another part of me.

He'll roll his eyes and say, 'It's a ZIT!' and I'll say...'Yeah, but...THERE?'

It's really in my face lately that I NEED to learn to trust this process and trust my body's wisdom.

Growing up in a world that medicates and band-aids everything, from burps to thoughts--has taken its toll on me. I've always been a sensitive soul with a big imagination, and my loving mama was all too happy to cuddle me when I needed it. To me, that adds up to falling right into the 'Hey would you take a look at this?' syndrome.

With eating raw, I've healed such a host of health issues that I gained a lot of confidence, and with detox, I've felt some of that confidence unravel. Not on an intellectual level, because I KNOW that detox is great, and means deep-cleaning, and means feeling discomfort instead of ultimately disease that would have taken hold if I'd kept on the path I was...pretty fab trade-off. So I know all that but where it hits me is on an emotional level. You know, the place where we're all still 4 years old...?

But I'm comin' along. The fact that for most of October I was in some form of detox or another, really made me work at receiving it gently, without freakin' out...not always easy for me...because well, this post should just be titled BIG BABY!

I've been reading a lot about natural hygiene, the art of letting your body do the work it needs to do to be optimally healthy, without any interference whatsoever. That really speaks to who I aim at being. And I'm gettin' there. Going through this is teaching me.

So what is this detox I refer to? Well, you know that pretty much up until now, I've been on a raw 'high' ...feeling the best ever in my life...? Well, that's still there, but not as amplified, because this past month, I've been feeling 'low-grade' and zitty and rashy, even a headache or two, some big-ass fatigue, and just not my glowing healthy self.

Nothin' major... just feelin' sucky. This, too, shall pass... and when it does, I'll be insufferably vibrant again!

Detox Ain't fer Sissies

It seems that these days, I'm always runnin' up to Steve saying, 'Hey, can you take a look at this...?'

It's usually some rash, some weird zit that lost its way to my face and set up camp on another part of me.

He'll roll his eyes and say, 'It's a ZIT!' and I'll say...'Yeah, but...THERE?'

It's really in my face lately that I NEED to learn to trust this process and trust my body's wisdom.

Growing up in a world that medicates and band-aids everything, from burps to thoughts--has taken its toll on me. I've always been a sensitive soul with a big imagination, and my loving mama was all too happy to cuddle me when I needed it. To me, that adds up to falling right into the 'Hey would you take a look at this?' syndrome.

With eating raw, I've healed such a host of health issues that I gained a lot of confidence, and with detox, I've felt some of that confidence unravel. Not on an intellectual level, because I KNOW that detox is great, and means deep-cleaning, and means feeling discomfort instead of ultimately disease that would have taken hold if I'd kept on the path I was...pretty fab trade-off. So I know all that but where it hits me is on an emotional level. You know, the place where we're all still 4 years old...?

But I'm comin' along. The fact that for most of October I was in some form of detox or another, really made me work at receiving it gently, without freakin' out...not always easy for me...because well, this post should just be titled BIG BABY!

I've been reading a lot about natural hygiene, the art of letting your body do the work it needs to do to be optimally healthy, without any interference whatsoever. That really speaks to who I aim at being. And I'm gettin' there. Going through this is teaching me.

So what is this detox I refer to? Well, you know that pretty much up until now, I've been on a raw 'high' ...feeling the best ever in my life...? Well, that's still there, but not as amplified, because this past month, I've been feeling 'low-grade' and zitty and rashy, even a headache or two, some big-ass fatigue, and just not my glowing healthy self.

Nothin' major... just feelin' sucky. This, too, shall pass... and when it does, I'll be insufferably vibrant again!

Bill Maher - Anti-Pharma Rant

Outsmarting Food Labels

How Food Fanufacturers Trick Consumers with Deceptive Ingredients Lists

Written by Mike Adams, 'The Health Ranger'

The myth:

Ingredients lists on food products are designed to inform consumers about what's contained in the product. The reality: ingredients lists are used by food manufacturers to deceive consumers and trick them into thinking products are healthier (or better quality) than they really are. This article explores the most common deceptions used by food manufacturers to trick consumers with food ingredients lists. It also contains useful tips for helping consumers read such labels with the proper skepticism.


Deceiving Consumers

Tricks of the food trade:

If the Nutrition Facts section on food packaging list all the substances that go into a food product, how can they deceive consumers? Here are a few of the most common ways:

One of the most common tricks is to distribute sugars among many ingredients so that sugars don't appear in the top three.


For example, a manufacturer may use a combination of sucrose, high-fructose corn syrup, corn syrup solids, brown sugar, dextrose and other sugar ingredients to make sure none of them are present in large enough quantities to attain a top position on the ingredients list (remember, the ingredients are listed in order of their proportion in the food, with the most common ingredients listed first).


This fools consumers into thinking the food product isn't really made mostly of sugar while, in reality, the majority ingredients could all be different forms of sugar. It's a way to artificially shift sugar farther down the ingredients list and thereby misinform consumers about the sugar content of the whole product.


Another trick is to pad the list with miniscule amounts of great-sounding ingredients. You see this in personal care products and shampoo, too, where companies claim to offer "herbal" shampoos that have practically no detectable levels of real herbs in them.


In foods, companies pad the ingredients lists with healthy-sounding berries, herbs or superfoods that are often only present in miniscule amounts. Having "spirulina" appear at the end of the ingredients list is practically meaningless. There's not enough spirulina in the food to have any real effect on your health. This trick is called "label padding" and it's commonly used by junk food manufacturers who want to jump on the health food bandwagon without actually producing healthy foods.


Hiding dangerous ingredients:

A third trick involves hiding dangerous ingredients behind innocent-sounding names that fool consumers into thinking they're safe. The highly carcinogenic ingredient sodium nitrite, for example, sounds perfectly innocent, but it is well documented to cause brain tumors, pancreatic cancer, colon cancer and many other cancers (just search Google Scholar for sodium nitrite to see a long list of supporting research).

Carmine sounds like an innocent food coloring, but it's actually made from the smashed bodies of red cochineal beetles. Of course, nobody would eat strawberry yogurt if the ingredients listed, "Insect-based red food coloring" on the label, so instead, they just call it "carmine." Similarly, yeast extract sounds like a perfect safe food ingredient, too, but it's actually a trick used to hide monosodium glutamate (MSG, a chemical taste enhancer used to excite the flavors of overly-processed foods) without having to list MSG on the label. Lots of ingredients contain hidden MSG, and I've written extensively about them on my site. Virtually all hydrolyzed or autolyzed ingredients contain some amount of hidden MSG.


Don't be fooled by the name of the product:

Did you know that the name of the food product has nothing to do with what's in it? Brand-name food companies make products like "Guacamole Dip" that contains no avocado! Instead, they're made with hydrogenated soybean oil and artificial green coloring chemicals. But gullible consumers keep on buying these products, thinking they're getting avocado dip when, in reality, they're buying green-colored, yummy-tasting dietary poison.

Food names can include words that describe ingredients not found in the food at all. A "cheese" cracker, for example, doesn't have to contain any cheese. A "creamy" something doesn't have to contain cream. A "fruit" product need not contain even a single molecule of fruit. Don't be fooled by product names printed on the packaging. These names are designed to sell products, not to accurately describe the ingredients contained in the package.


Ingredients lists don't include contaminants:

There is no requirement for food ingredients lists to include the names of chemical contaminants, heavy metals, bisphenol-A, PCBs, perchlorate or other toxic substances found in the food. As a result, ingredients lists don't really list what's actually in the food, they only list what the manufacturer wants you to believe is in the food. This is by design, of course. Requirements for listing food ingredients were created by a joint effort between the government and private industry (food corporations.)

In the beginning, food corporations didn't want to be required to list any ingredients at all. They claimed the ingredients were "proprietary knowledge" and that listing them would destroy their business by disclosing their secret manufacturing recipes. It's all nonsense, of course, since food companies primarily want to keep consumers ignorant of what's really in their products. That's why there is still no requirement to list various chemical contaminants, pesticides, heavy metals and other substances that have a direct and substantial impact on the health of consumers. (For years, food companies fought hard against the listing of trans fatty acids, too, and it was only after a massive public health outcry by consumer health groups that the FDA finally forced food companies to include trans fats on the label.)


Manipulating serving sizes:

Food companies have also figured out how to manipulate the serving size of foods in order to make it appear that their products are devoid of harmful ingredients like trans fatty acids. The FDA, you see, created a loophole for reporting trans fatty acids on the label: Any food containing 0.5 grams or less of trans fatty acids per serving is allowed to claim ZERO trans fats on the label. That's FDA logic for you, where 0.5 = 0. But fuzzy math isn't the only game played by the FDA to protect the commercial interests of the industry is claims to regulate.

Exploiting this 0.5 gram loophole, companies arbitrarily reduce the serving sizes of their foods to ridiculous levels -- just enough to bring the trans fats down to 0.5 grams per serving. Then they loudly proclaim on the front of the box, "ZERO Trans Fats!" In reality, the product may be loaded with trans fats (found in hydrogenated oils), but the serving size has been reduced to a weight that might only be appropriate for feeding a ground squirrel, not a human being.

The next time you pick up a grocery product, checking out the "No. of servings" line in the Nutrition Facts box. You'll likely find some ridiculously high number there that has nothing to do with reality. A cookie manufacturer, for example, might claim that one cookie is an entire "serving" of cookies. But do you know anyone who actually eats just one cookie? If one cookie contains 0.5 grams of trans fatty acids, the manufacturer can claim the entire package of cookies is "Trans Fat FREE!"

In reality, however, the package might contain 30 cookies, each with 0.5 grams of trans fats, which comes out to 15 grams total in the package (but that assumes people can actually do math, which is of course made all the more difficult by the fact that hydrogenated oils actually harm the brain. But trust me: 30 cookies x 0.5 grams per cookie really does come out to 15 grams total).This is how you get a package of cookies containing 15 grams of trans fats (which is a huge dose of dietary poison) while claiming to contain ZERO grams. Again, it's just another example of how food companies use Nutrition Facts and ingredients lists to deceive, not inform, consumers.


Here are some additional tips for successfully decoding ingredients list labels:

Tips for reading ingredients labels

1. Remember that ingredients are listed in order of their proportion in the product. This means the first 3 ingredients matter far more than anything else. The top 3 ingredients are what you're primarily eating.

2. If the ingredients list contains long, chemical-sounding words that you can't pronounce, avoid that item. It likely does contain various toxi chemicals. Why would you want to eat them? Stick with ingredients you recognize.

3. Don't be fooled by fancy-sounding herbs or other ingredients that appear very far down the list. Some food manufacturer that includes "goji berries" towards the end of the list is probably just using it as a marketing gimmick on the label. The actual amount of goji berries in the product is likely miniscule.

4. Remember that ingredients lists don't have to list chemical contaminants. Foods can be contaminated with pesticides, solvents, acrylamides, PFOA, perchlorate (rocket fuel) and other toxic chemicals without needing to list them at all. The best way to minimize your ingestion of toxic chemicals is to buy organic, or go with fresh, minimally-processed foods.

5. Look for words like "sprouted" or "raw" to indicate higher-quality natural foods. Sprouted grains and seeds are far healthier than non-sprouted. Raw ingredients are generally healthier than processed or cooked. Whole grains are healthier than "enriched" grains.

6. Don't be fooled by the word "wheat" when it comes to flour. All flour derived from wheat can be called "wheat flour," even if it is processed, bleached and stripped of its nutrition. Only "whole grain wheat flour" is a healthful form of wheat flour. (Many consumers mistakenly believe that "wheat flour" products are whole grain products. In fact, this is not true. Food manufacturers fool consumers with this trick.)

7. Don't be fooled into thinking that brown products are healthier than white products. Brown sugar is a gimmick -- it's just white sugar with brown coloring and flavoring added. Brown eggs are no different than white eggs (except for the fact that their shells appear brown). Brown bread may be no healthier than white bread, either, unless it's made with whole grains. Don't be tricked by "brown" foods. These are just gimmicks used by food giants to fool consumers into paying more for manufactured food products.

8. Watch out for deceptively small serving sizes. Food manufacturers use this trick to reduce the number of calories, grams of sugar or grams of fat believed to be in the food by consumers. Many serving sizes are arbitrary and have no basis in reality.

9. Want to know how to really shop for foods? Download our free Honest Food Guide, the honest reference to foods that has now been downloaded by over 800,000 people. It's a replacement for the USDA's highly corrupt and manipulated Food Guide Pyramid, which is little more than a marketing document for the dairy industry and big food corporations. The Honest Food Guide is an independent, nutritionally-sound reference document that reveals exactly what to eat (and what to avoid) to maximize your health.

Outsmarting Food Labels

How Food Fanufacturers Trick Consumers with Deceptive Ingredients Lists

Written by Mike Adams, 'The Health Ranger'

The myth:

Ingredients lists on food products are designed to inform consumers about what's contained in the product. The reality: ingredients lists are used by food manufacturers to deceive consumers and trick them into thinking products are healthier (or better quality) than they really are. This article explores the most common deceptions used by food manufacturers to trick consumers with food ingredients lists. It also contains useful tips for helping consumers read such labels with the proper skepticism.


Deceiving Consumers

Tricks of the food trade:

If the Nutrition Facts section on food packaging list all the substances that go into a food product, how can they deceive consumers? Here are a few of the most common ways:

One of the most common tricks is to distribute sugars among many ingredients so that sugars don't appear in the top three.


For example, a manufacturer may use a combination of sucrose, high-fructose corn syrup, corn syrup solids, brown sugar, dextrose and other sugar ingredients to make sure none of them are present in large enough quantities to attain a top position on the ingredients list (remember, the ingredients are listed in order of their proportion in the food, with the most common ingredients listed first).


This fools consumers into thinking the food product isn't really made mostly of sugar while, in reality, the majority ingredients could all be different forms of sugar. It's a way to artificially shift sugar farther down the ingredients list and thereby misinform consumers about the sugar content of the whole product.


Another trick is to pad the list with miniscule amounts of great-sounding ingredients. You see this in personal care products and shampoo, too, where companies claim to offer "herbal" shampoos that have practically no detectable levels of real herbs in them.


In foods, companies pad the ingredients lists with healthy-sounding berries, herbs or superfoods that are often only present in miniscule amounts. Having "spirulina" appear at the end of the ingredients list is practically meaningless. There's not enough spirulina in the food to have any real effect on your health. This trick is called "label padding" and it's commonly used by junk food manufacturers who want to jump on the health food bandwagon without actually producing healthy foods.


Hiding dangerous ingredients:

A third trick involves hiding dangerous ingredients behind innocent-sounding names that fool consumers into thinking they're safe. The highly carcinogenic ingredient sodium nitrite, for example, sounds perfectly innocent, but it is well documented to cause brain tumors, pancreatic cancer, colon cancer and many other cancers (just search Google Scholar for sodium nitrite to see a long list of supporting research).

Carmine sounds like an innocent food coloring, but it's actually made from the smashed bodies of red cochineal beetles. Of course, nobody would eat strawberry yogurt if the ingredients listed, "Insect-based red food coloring" on the label, so instead, they just call it "carmine." Similarly, yeast extract sounds like a perfect safe food ingredient, too, but it's actually a trick used to hide monosodium glutamate (MSG, a chemical taste enhancer used to excite the flavors of overly-processed foods) without having to list MSG on the label. Lots of ingredients contain hidden MSG, and I've written extensively about them on my site. Virtually all hydrolyzed or autolyzed ingredients contain some amount of hidden MSG.


Don't be fooled by the name of the product:

Did you know that the name of the food product has nothing to do with what's in it? Brand-name food companies make products like "Guacamole Dip" that contains no avocado! Instead, they're made with hydrogenated soybean oil and artificial green coloring chemicals. But gullible consumers keep on buying these products, thinking they're getting avocado dip when, in reality, they're buying green-colored, yummy-tasting dietary poison.

Food names can include words that describe ingredients not found in the food at all. A "cheese" cracker, for example, doesn't have to contain any cheese. A "creamy" something doesn't have to contain cream. A "fruit" product need not contain even a single molecule of fruit. Don't be fooled by product names printed on the packaging. These names are designed to sell products, not to accurately describe the ingredients contained in the package.


Ingredients lists don't include contaminants:

There is no requirement for food ingredients lists to include the names of chemical contaminants, heavy metals, bisphenol-A, PCBs, perchlorate or other toxic substances found in the food. As a result, ingredients lists don't really list what's actually in the food, they only list what the manufacturer wants you to believe is in the food. This is by design, of course. Requirements for listing food ingredients were created by a joint effort between the government and private industry (food corporations.)

In the beginning, food corporations didn't want to be required to list any ingredients at all. They claimed the ingredients were "proprietary knowledge" and that listing them would destroy their business by disclosing their secret manufacturing recipes. It's all nonsense, of course, since food companies primarily want to keep consumers ignorant of what's really in their products. That's why there is still no requirement to list various chemical contaminants, pesticides, heavy metals and other substances that have a direct and substantial impact on the health of consumers. (For years, food companies fought hard against the listing of trans fatty acids, too, and it was only after a massive public health outcry by consumer health groups that the FDA finally forced food companies to include trans fats on the label.)


Manipulating serving sizes:

Food companies have also figured out how to manipulate the serving size of foods in order to make it appear that their products are devoid of harmful ingredients like trans fatty acids. The FDA, you see, created a loophole for reporting trans fatty acids on the label: Any food containing 0.5 grams or less of trans fatty acids per serving is allowed to claim ZERO trans fats on the label. That's FDA logic for you, where 0.5 = 0. But fuzzy math isn't the only game played by the FDA to protect the commercial interests of the industry is claims to regulate.

Exploiting this 0.5 gram loophole, companies arbitrarily reduce the serving sizes of their foods to ridiculous levels -- just enough to bring the trans fats down to 0.5 grams per serving. Then they loudly proclaim on the front of the box, "ZERO Trans Fats!" In reality, the product may be loaded with trans fats (found in hydrogenated oils), but the serving size has been reduced to a weight that might only be appropriate for feeding a ground squirrel, not a human being.

The next time you pick up a grocery product, checking out the "No. of servings" line in the Nutrition Facts box. You'll likely find some ridiculously high number there that has nothing to do with reality. A cookie manufacturer, for example, might claim that one cookie is an entire "serving" of cookies. But do you know anyone who actually eats just one cookie? If one cookie contains 0.5 grams of trans fatty acids, the manufacturer can claim the entire package of cookies is "Trans Fat FREE!"

In reality, however, the package might contain 30 cookies, each with 0.5 grams of trans fats, which comes out to 15 grams total in the package (but that assumes people can actually do math, which is of course made all the more difficult by the fact that hydrogenated oils actually harm the brain. But trust me: 30 cookies x 0.5 grams per cookie really does come out to 15 grams total).This is how you get a package of cookies containing 15 grams of trans fats (which is a huge dose of dietary poison) while claiming to contain ZERO grams. Again, it's just another example of how food companies use Nutrition Facts and ingredients lists to deceive, not inform, consumers.


Here are some additional tips for successfully decoding ingredients list labels:

Tips for reading ingredients labels

1. Remember that ingredients are listed in order of their proportion in the product. This means the first 3 ingredients matter far more than anything else. The top 3 ingredients are what you're primarily eating.

2. If the ingredients list contains long, chemical-sounding words that you can't pronounce, avoid that item. It likely does contain various toxi chemicals. Why would you want to eat them? Stick with ingredients you recognize.

3. Don't be fooled by fancy-sounding herbs or other ingredients that appear very far down the list. Some food manufacturer that includes "goji berries" towards the end of the list is probably just using it as a marketing gimmick on the label. The actual amount of goji berries in the product is likely miniscule.

4. Remember that ingredients lists don't have to list chemical contaminants. Foods can be contaminated with pesticides, solvents, acrylamides, PFOA, perchlorate (rocket fuel) and other toxic chemicals without needing to list them at all. The best way to minimize your ingestion of toxic chemicals is to buy organic, or go with fresh, minimally-processed foods.

5. Look for words like "sprouted" or "raw" to indicate higher-quality natural foods. Sprouted grains and seeds are far healthier than non-sprouted. Raw ingredients are generally healthier than processed or cooked. Whole grains are healthier than "enriched" grains.

6. Don't be fooled by the word "wheat" when it comes to flour. All flour derived from wheat can be called "wheat flour," even if it is processed, bleached and stripped of its nutrition. Only "whole grain wheat flour" is a healthful form of wheat flour. (Many consumers mistakenly believe that "wheat flour" products are whole grain products. In fact, this is not true. Food manufacturers fool consumers with this trick.)

7. Don't be fooled into thinking that brown products are healthier than white products. Brown sugar is a gimmick -- it's just white sugar with brown coloring and flavoring added. Brown eggs are no different than white eggs (except for the fact that their shells appear brown). Brown bread may be no healthier than white bread, either, unless it's made with whole grains. Don't be tricked by "brown" foods. These are just gimmicks used by food giants to fool consumers into paying more for manufactured food products.

8. Watch out for deceptively small serving sizes. Food manufacturers use this trick to reduce the number of calories, grams of sugar or grams of fat believed to be in the food by consumers. Many serving sizes are arbitrary and have no basis in reality.

9. Want to know how to really shop for foods? Download our free Honest Food Guide, the honest reference to foods that has now been downloaded by over 800,000 people. It's a replacement for the USDA's highly corrupt and manipulated Food Guide Pyramid, which is little more than a marketing document for the dairy industry and big food corporations. The Honest Food Guide is an independent, nutritionally-sound reference document that reveals exactly what to eat (and what to avoid) to maximize your health.