Raw Foods Information.......

Raw Fresh Produce vs. Cooked Food by Arthur M. Baker

Eighty million species on earth (about 700,000 of which are animals) thrive on raw food. Only humans apply heat to what they eat. Humans on average as a race, die at or below half their potential life span of chronic illness that is largely diet and lifestyle related. Domesticated pets also are fed cooked, processed, packaged food that likewise is denatured by heat. As a consequence, they suffer human-like chronic ailments including cancer, arthritis and other degenerative diseases.

The typical species in its natural pristine environment lives seven times past its age of maturity. Humans normally mature in their late teens to early twenties. Our average potential life span in robust wellness is actually in the range of 120-140 years. This is never actualized due to the effects of heating food and not learning to skillfully handle psychological stress through self-mastery (see Essentials of Health). Humans have been on earth for millions of years. Prior to mastering fire perhaps less than 10,000 years ago, humans thrived on a diet of nothing but fresh, live, unfired foods as furnished by nature in their whole unadulterated state.

Presently, humans apply heat to the bulk of their food day in and day out prior to consumption. Like eating ash from the fireplace, microscopic burnt nutrients are toxic. Slowly and silently as the decades pass, the harmful effects of consuming these toxins accumulate. Humans are biologically adapted to raw fresh produce (see: Biological Adaptations: Diet is Species Specific). Eating raw fresh produce as a staple rather than cooked food keeps your body vibrantly healthy at nearly any age.

Scientific Research Proves Raw Food Protects Against Cancer and Heart Disease

Scientific evidence shows that raw vegan diets decrease toxic products in the colon (From: J Nutr 1992 Apr;122(4):924-30). Shifting from a conventional diet to an uncooked vegan diet reversibly alters fecal hydrolytic activities in humans, according to researchers, Ling WH, and Hanninen O, of the Department of Physiology, University of Kuopio, Finland. Results suggest a raw food uncooked extreme vegan diet causes a decrease in bacterial enzymes and certain toxic products that have been implicated in colon cancer risk.

Researchers have also found that a diet rich in raw vegetables lowers your risk of breast cancer, and eating lots of fruit reduces your risk for colon cancer, according to a study published in the May 1998 issue of the journal Epidemiology. Including fresh fruit as part of your daily diet has been associated with fewer deaths from heart attacks and related problems, by as much as 24%, according to a study published in the September 1996 issue of the British Medical Journal.

Raw Foods Safe Storage Tips! READ MORE...... RAW FOODS RECIPE!

by Paul Benhaim of AliveFoods.com

Copyright © 2004 Paul Benhaim, All Rights Reserved

* Eggplant Lasagna
* Walnut Stuffed Peppers
* Thai Hemp Curry
* Sea Veggie Pizza
* Carrocado Mash
* Macadamia Creame
* Mango Pudding
* Candy Floss Tart


Including raw foods in your diet is a great way get plenty of naturally-occurring vitamins and antioxidants. Eating raw doesn't have to be unappetizing or boring. A wealth of delicious recipes is now available. We have the privilege of presenting several such recipes, thanks to raw foods chef Paul Benhaim. For more, let us refer you to Paul's excellent book, Living Food Recipes.Eggplant Lasagna

* 1 medium to large eggplant
* 2 cups water
* 1/4 cup nama shoyu, or tamari sauce
* 1 tsp. sea salt


Cut eggplant thinly lengthwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices with a paper towel. Prepare the following in separate bowls:

* 1 cup tomato sauce (can be made as shown in spaghetti bolognaise recipe)
* 2 cups shredded zucchini
* a few slices of red onion


Cheese sauce:

* 1/3 cup tahini
* 1/3 cup olive oil
* 2 Tbs. nama shoyu, or tamari sauce


Mix together in a bowl until smooth. Create different layers, alternating: Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion.

Walnut stuffed peppers

This p�t� is lovely inside a juicy red pepper, but remember that you can do all sorts with the pate, such as spreading them on vegetable rounds, use as a dip with crudit's, or use them as a nori stuffing. Serves 4.

* 8 red peppers
* 4 cups of walnuts, shelled
* 4 sundried tomatoes, soaked in water for 2-6 hours
* 2 small red onions
* 2 courgettes


De-seed, stalk and chop 4 of the peppers, and put them in a food processor. Add the walnuts and sundried tomatoes and process. If you have a Champion juicer or L'Equip Visor juicer/processor, use that. If you don't have one, then process the mixture until it's a p�t�-like texture. If you have a hand blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish. Finely chop the onion and mix this into the p�t�, but don't blend it. Transfer equal amounts of p�t� into each pepper. Replace the lids, and place each on a serving plate. Spiral slice the courgette and put equal amounts around the peppers. Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some walnuts and a drizzle of olive oil to the courgette. (Variation: You can put the stuffed peppers into a dehydrator for around 6 hours which will slightly soften the pepper. Add the courgette after dehydrating.)

Thai Hemp Curry

Curry:

* 1/2 cup red pepper or mild chili, diced 2-3cm
* 1/2 cup cauliflower, finely grated
* 1/2 cup broccoli, grated
* 1 tbsp Sweet potato, diced 1-2cm
* 1 cup kale or other greens, chopped
* 1 carrot, grated
* 1 tbsp currants, soaked


Sauce:

* 2 cup fresh coconut meat and water OR
* 1/2 coconut, juiced (add 2 tbsp water to produce this coconut milk) OR
* 4 tbsp Dried coconut
* 1/2 cup hemp milk
* 1 small parsnip, juiced
* 2 tsp lime juice
* 1 kafir lime leaf (optional)
* 1 tsp ginger juice
* 1 four-inch piece of fresh or 1 tsp dried lemon grass
* 1 tsp cumin and/or 1/2 tsp freshly ground coriander
* 1 small mild chili, chopped finely or to taste
* 1 bunch fresh coriander to taste
* 1 radish for decoration


Mix all curry ingredients in a large serving bowl. Add other fresh ingredients to taste. Blend all sauce ingredients to a sauce and pour over curry. Serve with fresh coriander and decorate with radish, finely sliced in a Saladacco

Sea Veggie Pizza

I call this a sea veggie pizza because its base is made from Laver, a sea vegetable. Dulse, another sea vegetable is used in the topping. It is very simple, and can be prepared quickly.

* Dried Laver Circles (found at Asian Markets)
* 2 Avocados
* Juice of 2 Medium Size Carrots
* Dulse Flakes


Toppings: Tomatoes, Dried Tomatoes, Onions, Bell Peppers, Zucchini, Dried Zucchini, Arugula, Parsley, Cilantro, Cucumbers, Sunchokes, Edible Flowers, Broccoli, and anything else you would like!

Mash the two avocados. Add the juice of 2 carrots, Mix Well. Spread the above mixture on the Laver. Sprinkle Dulse Flakes to completely cover the avocado Mixture. Select several toppings and chop them up into small pieces. Carefully place each topping, one at a time on the pizza. Be sure to use your imagination, and make it look pretty! -- Options: This recipe is very open to your imagination and creativity! The "sauce" can be a tomato paste (Sun Dried Tomatoes, fresh tomatoes and soaked walnuts), a hummus, dip, a pate, or even a seed cheese! The topping can be anything you desire, just chop it well into small pieces!

Carrocado Mash

Serves two

* 6 to 8 large fresh carrots
* 1 large red or yellow bell pepper
* 1 large or 2 small ripe avocados
* 1 oz. whole dulse leaf


Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand Slice up the bell pepper into strips. With the blank plate installed, run the carrots through a Champion juicer or L'Equip Visor juicer/processor, collecting the juicy pulp in a bowl Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp. Add the dulse and bell pepper to the carrot-avocado mixture, and serve. (Optional: scoop out bell pepper and stuff with the carrot-avocado mixture.)

Macadamia Creame

* 15 raw macadamia nuts
* 1 tsp hemp oil
* 1 orange, juiced
* 3 fresh pitted dates


Blend and serve. Great as is, with your smoothie or served with Souper Beet Soup (see Living Food Recipes)

Mango Pudding

* 2 Mangos
* 1/4 Lime (Optional)
* Shredded Coconut & Chopped Pecans, to taste


Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth. To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste. This also tastes good with just the pureed mango.

Candy Floss Tart

Thanks to Shazzie. This is such a sugar pink color, it glows! But don't mess with the sweet sugary vixen lurking at the bottom of this drink -- she might just turn around and bite you! Serves 4.

* 3 pink grapefruits
* 2 limes
* 2 ripe soft pears
* 2 cups of melon


Remove the citrus peel and juice all the ingredients in a juicer. Alternatively, juice the citrus in a citrus juicer, and add everything to a blender and blend, you can strain this if you like.

Science of Raw Food VS. Cooked Food! RAW FOODS RECIPE!