Tag Archives: raw

Detox: The Gentle Phase

Day Two of the Gentle Phase

The feelin’ is bright, light, and optimistic. It vaguely reminds me of my raw-phase in Tucson, six months of raw vegan grinds makes for a very different daily vibe.

The consideration, planning and creativity behind making exciting dishes with a very limited selection of foods can be incredibly exhilarating – as opposed to the frustration you might imagine going into such a stringent selection of edibles. By limiting the ingredients I use, I was able to explore the possibilities of each one in greater depth. Carrots weren’t just stalks to much on. They were grated to use as part of a dip or dessert, peeled to act as noodles, or sliced into crackers, where I could pile on raw vegetarian pates!

And if your creativity rolls up on a “cooker’s block”, there are loads of suggestions on Arise and Shine’s resources page (along with lists of do’s and don’ts at the supermarket, if anyone’s curious!).

This combo-salad I munched today damn near sent me into praisin’ the lawd! It was comprised of a broccoli-apple-sunflower seed-honey-apple cider vinegar portion, a homemade salsa-perfectly ripened mango-avocado portion and a sliced cucumber-lettuce-olive oil-raisins base. I had the body wiggles all through lunch!

Warning: Salad may be tastier than it appears

Though I’ve done intense cleanses twice before, it seems no two cleanses are the same. It’s a brand spankin’ new phenomenon every time. Unique lessons are learned and my physical reactions haven’t been entirely consistent either. Then again, this is the first time I’m doing a cleanse for more than a week, totally independent of a spa or friend/coach, and with a group of three friends. That, and the most important difference: on this cleanse, I can eat solids. Twice a day during this Gentle Phase, once a day in next week’s Power Phase.

The daily sched is rather rigorous . . .

6:30 – Bentonite clay and psyllium husk shake

8:00 – Alkalizer, greens supplement, herbs

9:30 – Shake

11:00 – Herbs

12:30 – Lunch, alkalizer, greens supplement, enzymes, minerals

2:00 – Herbs

3:30 – Shake

5:00 – Herbs

6:30 – Dinner, alkalizer, greens supplement, enzymes

8:00 – Herbs

9:00 – Probiotics

Part of the reason I love these cleanses is they help you press the ‘reset’ button if your nutritional lifestyle’s been gettin’ outta whack for any reason. And as we all know, there are millions of reasons why that could happen! Stress at work, loneliness, travel, feeding a family of varied tastes, perceived lack of time, laziness and the binding effects of good old fashioned habit.

I consider myself a relatively conscious eater, but these cleanses are always beneficial, physically and psychologically. It’s not easy keeping this mind when I look up and there’s a delightful box of dark chocolates staring back at me on my workplace desk. But I enjoy the challenge. Having the chocolates there is a reminder: of course I’m free to partake in whatever I want, but I’ve made a choice to complete this detox in as positive and thorough a way as possible.

And that’s exactly what’s goin’ on./em>

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Recipe: Raw Vegan Banana Almond Crunch

Turning limitation into inspiration, this is the first in a series of recipes born of a 14-day cleanse.  Living in a hotel, with no kitchen appliances save a kettle and a knife, in the middle of the Western Region deserts in the emirate of Abu Dhabi, where grocery shopping leaves much to be desired.  And yet, we’ve come up with some pretty tasty treats!

Mmmmm . . . divine taste, divine health.  This is the perfect compliment to all these yummy salads, soups and steamed veggie plates we’ve been munching on.  Because after a few days, crunching down on veggies loses some of its charm – and I was jonzin’ for a sweet sumpin’ sumpin’!

Ingredients

  • 2 cups raw soaked almonds
  • 2 bananas
  • 1 avocado
  • ginger to taste
  • cinnamon to taste
  • agave nectar, honey, or date syrup to taste
  • optional: vanilla extract, nutmeg, coconut oil, flaxseed oil.  You could also add sea salt or soy milk if you’re not on a cleanse and turn the custard into a kick-booty shake!

Steps

There are so few steps necessary for this dessert, it almost seems silly to list them.  But for the sake of consistency, here we go!

  1. Soak the almonds over night in cool drinkable water.  Make sure the top is covered enough so no unwanted visitors can get inside.
  2. Using a food processor, if it’s available, puree the almonds with a little bit of water.
  3. Chop up the ginger nice and fine.  Start out adding just a marble-sized portion or less.
  4. Add all the ingredients to a blender and . . . voila!  You have a scrumptious and healthy addition to your diet.  Even if you’re cleansing!

FYI: Cleansing Food Guidelines

Oooh Baby I Like (Challah) Raw

Gabriel Cousens’ Sacred Challah

Mmmm…Ol’ Dirty knew where it was at.  Check out this fine little recipe from Gabriel Cousens, MD – the big daddy of all things raw and disease-bustin’.

This is the challah served at the weekly Shabbat (Sabbath) ceremony each week at the Tree of Life Rejuvenation Center.

To see one of Dr. Cousens’ success stories talk about his amazing transformation in health, click here!

Ingredients:

•    2 C almond flour

-To make almond flour, blend 2 1/2 C soaked almonds with 2 cups of water in a blender. Strain the mixture through a fine mesh bag. Use the liquid as almond mylk. Dehydrate the almond pulp on a Teflex sheet at 90 degress for 8-10 hours, or until completely dry.

•    1.5 C Coconut water

•    3/4 C golden flax seeds, ground

•    1 1/2 t Celtic salt
•    3 grains buckwheat, soaked
•    3 C Ground Flax seed (golden is preferable, but brown will work)
•    1 C lemon juice (use less for a more mild “sourdough” flavor)
•    ½ C – 1 C Coconut Oil (start with less and add more if needed)

Steps:

•    Process the grain with a little bit of water (a couple TBSP) in a cuisenart food processor until sticky and dough-like and until the grain is sufficiently ground
•    Grind 3 C of flax in the vitamix until no whole seeds are visible.
•    In a large bowl, combine the processed grain, 1 C of the ground flax (the other 2 cups are used as flour to roll the braids for the challah), coconut water, lemon juice, coconut oil, and salt.
•    Mix all ingredients together by kneading the dough with your hands until the texture feels like bread dough.  You may need to add some water if it is too thick, or add some coconut flakes if it is too runny.  Be conservative with the oil and only add enough until the dough does not stick to your hands when kneading it.

To roll the challah:
•    Create 12 equal sized balls from the dough.  Each one of these balls will be one loaf.
•    Take one of the 12 balls and divide it into 3 equal smaller balls.  These 3 smaller balls will be your strands to braid with.
•    Sprinkle a TBSP or so of ground flax on a smooth surface like flour.
•    Cover all 3 of the small balls with the flax flour.
•    Roll one of the balls into a strand about 8 inches in length.  Repeat with the 2 remaining balls.  All strands should be of equal length.
•    Place the 3 strands parallel to one another on the surface and pinch the ends together on one side.
•    Braid the challah.
•    Repeat 11 times.

Dehydrate at 115F for 4-8 hours depending on humidity and altitude.

-Image source: http://www.norwitz.net

Raw Serves 12 Dehydrator
Vegan Phase 2

Trucker Goes Raw: Loses 178 lbs!

Ever wondered what would happen if you actually went ‘raw’?  And then thought twice because that would just be insane! – ?

Well, meet the inspiration of the week, Trucker Dave, who lost 178 pounds in one year after he went 95% raw.   He shrank 41 inches off his waistline, got rid of 19 pharmaceutical medications, beat diabetes in just four days, went from stage 2 colon cancer to not having any at all, oh, and he cured himself of kidney disease as well!

How the *&%$ did he do that?

The solution was simple – Dave took the plunge and went fully raw!  Ooooh baby, we like it raaaaaaw …

Dave hooked it up with Gabriel Cousens, medical doctor, raw foods pimp, and rather controversial character.  I’d first heard of Dr. Cousens when I worked with Natural News in Tucson, Arizona.  His raw foods getaway Tree of Life is pretty legendary in the worlds of raw and healing, providing workshops and long-term classes for people looking to incorporate raw food, juicing and yoga into their lifestyles – the doc’s wife, Shanti, spearheads the complimentary yoga classes.  There has, as with most public figures, been some question as to Gabriel Cousens’ methodologies, and even his credentials as an MD.  For those who’ve found refuge in his advice on nutrition, however, the proof is in the pudding (vegan, of course).

Check out Gabriel Cousens’ recipe for ALL RAW CHULLAH here!

So Dave found a community and healing regime that resonated with him at the Tree of Life, and though his lifestyle as a trucker was a big challenge to leading the life of a raw foodie, he stuck to it – and got amazing results!  I was pretty much raw for several months in Tucson, and I have to say, I never felt more energetic and light.  A food processor and juicer go a long way with raw foods, and you’d be surprised at the variety of flavors and textures you can actually produce. I highly recommend trying it out, even just for a week  – and after seeing this video, there’s no excuse not to!

Here are some excellent websites on raw food recipes (there’s more to it than salad, I assure you!)

Gabriel Cousens’ Sacred Challah Total Preparation Time:
Ingredients:

Gabriel Cousens’ Sacred Challah

This is the challah served at the weekly Shabbat (Sabbath) ceremony each week at the Tree of Life Rejuvenation Center. You may also make it as a basic bread recipe.

Ingredients:
•    2 C almond flour

-To make almond flour, blend 2 1/2 C soaked almonds with 2 cups of water in a blender. Strain the mixture through a fine mesh bag. Use the liquid as almond mylk. Dehydrate the almond pulp on a Teflex sheet at 90 degress for 8-10 hours, or until completely dry.
•    1.5 C Coconut water

•  3/4 C golden flax seeds, ground

• 1 1/2 t Celtic salt
•    3 grains buckwheat, soaked
•    3 C Ground Flax seed (golden is preferable, but brown will work)
•    1 C lemon juice (use less for a more mild “sourdough” flavor)
•    ½ C – 1 C Coconut Oil (start with less and add more if needed)

Steps:
•    Process the grain with a little bit of water (a couple TBSP) in a cuisenart food processor until sticky and dough-like and until the grain is sufficiently ground
•    Grind 3 C of flax in the vitamix until no whole seeds are visible.
•    In a large bowl, combine the processed grain, 1 C of the ground flax (the other 2 cups are used as flour to roll the braids for the challah), coconut water, lemon juice, coconut oil, and salt.
•    Mix all ingredients together by kneading the dough with your hands until the texture feels like bread dough.  You may need to add some water if it is too thick, or add some coconut flakes if it is too runny.  Be conservative with the oil and only add enough until the dough does not stick to your hands when kneading it.

To roll the challah:
•    Create 12 equal sized balls from the dough.  Each one of these balls will be one loaf.
•    Take one of the 12 balls and divide it into 3 equal smaller balls.  These 3 smaller balls will be your strands to braid with.
•    Sprinkle a TBSP or so of ground flax on a smooth surface like flour.
•    Cover all 3 of the small balls with the flax flour.
•    Roll one of the balls into a strand about 8 inches in length.  Repeat with the 2 remaining balls.  All strands should be of equal length.
•    Place the 3 strands parallel to one another on the surface and pinch the ends together on one side.
•    Braid the challah.
•    Repeat 11 times.

Dehydrate at 115F for 4-8 hours depending on humidity and altitude.

-Image source: http://www.norwitz.net

Raw Serves 12 Dehydrator
Vegan Phase 2
Date Created: 8/19/2010 1:02:00 PM
Contact Information
Name: Sarah
Email: sarah@treeoflife.nu
Creation Story: sarah@treeoflife.nu