HEALING RAW FOODS — What Are They?

Twenty years ago I was diagnosed with a large fibroid tumour that grew to the size of a cantaloupe. Surgery was recommended but I wanted to resolve it naturally … keeping my organs in tact! I tried a number of things, but it wasn’t until I was introduced to raw foods at Optimum Health Institute (OHI) in San Diego, California that I saw results. In 2 weeks, following their healing raw foods and wheat grass juice diet, the tumor shrunk to the size of an egg. I knew by continuing this diet the tumour would resolve and today I have no symptoms and never had medical treatment. The healing occurred through eating raw and other whole foods, exercise and letting go of  the stressful lifestyle of owning and operating an organic restaurant.

Arame Salad
Arame Salad

I’m excited to share the program that made such radical change in my body.  I’ve condensed it into a 3 day cleanse you can try. After two weeks at OHI, I felt like a young child within, my energy and clarity were amazing. Notice how you feel after the cleanse, and if you’re  inspired, you can learn more about Optimum Health Institute at http://www.optimumhealth.org/‎.  It is a wonderful facility with organic healing raw food, caring people and a great educational program. Many of my friends and clients have attended and all have been impressed.

Healing raw food is organic, whole food without oil or spices.  I mention “healing” raw foods because there’s a difference between this program and what’s found in many of the raw food recipes and cookbooks so popular today. (We’ll talk more about the difference in our next blog.) Healing Raw Food focuses on raw foods, fermented foods like seed cheese, rejeuvelac and home made sauerkraut, sprouted seeds and wheat grass juice. Recipes and pictures of these delicious foods follow. Bill and I just enjoyed a lunch of seed cheese stuffed into a red pepper. We love the unique flavours of these foods and I feel so alive and energized after eating them.

Healing raw foods also include wheat grass juice twice a day. It’s claimed that one ounce equals the nutritional value of a pound and a half of vegetables. I don’t know that this has been proven, but by the results I’ve had, it certainly provides something more than eating vegetables alone. It contains over 90 minerals with lots of vitamin C, A and B.  Wheatgrass juice helps clean the blood and build red blood cells. It is a complete protein and supports weight loss. So if you haven’t tried it, discover one of the most powerful, energizing foods on the planet. At OHI I drank 2 ounces twice daily and used it in colonics to help cleanse the colon.

Wheat Grass Tray
Wheat Grass Juicer
Wheat Grass Juice

There is an art to enjoying wheatgrass juice. It takes a special juicer to make wheat grass juice, so buy it at a juice bar like Booster Juice or Jamba Juice.  Ask them to give you a 1 ounce shot without any chaser. You don’t want to dilute the wheat grass with anything else. And don’t eat or drink anything for a half hour before or after drinking it. When you take a sip, swish it around in your mouth several times. This way the sweet taste becomes less and, more importantly, the enzymes in your mouth begin to digest it. Don’t drink the whole thing quickly, take sips, swish it around in your mouth and swallow.

Rejuvelac

Now let’s talk about fermented foods. Rejuvelac is a fermented drink made from spouted rye, wheat or quinoa.  I prefer the taste of rye.  You simply follow the recipe below and within 4 days you’ll enjoy a sparkling drink that  helps restore the intestinal flora, is high in protein, full of B vitamins, and very tasty and satisfying. It is really simple to make, and provides a natural probiotic for the body.

Seed Cheese

The next ferment food is seed cheese. This is made from spouted sunflower seeds and sprouted pumpkin seeds. “Sprouted” for this recipe means simply soaking them overnight and then fermenting and making them into a “cheese”. This is easy to do and when you season the cheese with raw vegetables, it tastes delicious.  Seed cheese is a complete protein, full of B vitamins, enzymes and amino acids. It is a natural probiotic too, so it fortifies the friendly bacteria in the intestines as well.

Sauerkraut

Last is homemade sauerkraut. Everyone loves this.  It  contains large amounts of friendly intestinal bacteria and also vitamin C. The wide variety of lactobacilli in sauerkraut are full of enzymes that aid the body in digestion. Also Candida yeast growth is retarded because of the high count of lactobacilli. This is so delicious piled high on a baked red skin potato served with a salad. I love this as a dinner meal.

Here’s the Three Day Cleanse Menu to try. I would love to hear what you notice by exploring Healing Raw Foods:

Breakfast — Cut and eat a 1″ round of watermelon or that much watermelon juiced. Watermelon is easy to find this time of year. It is very cleansing and hydrating, and one of the most alkalizing foods we can eat. It promotes weight loss, helps lower cholesterol and is full of antioxidants and vitamins A and C.

Lunch — 1/2 red pepper stuffed with seed cheese plus sprouts and grated raw vegetables or a salad with sprouts. OHI used lots of alfalfa sprouts, lentil sprouts, fenugreek and mung sprouts.

Dinner — Sprouts and raw vegetables grated plus vegetable sticks and sauerkraut or 8 oz. of a simple vegetable juice. Refer to the blog on Juicing Cleanse for some great juicing recipes.

If you feel to, let us hear your results from the cleanse. It’s always inspiring to hear how it was for others.

Our next blog is a video I made about the difference between healing raw foods and contemporary raw foods that have become popular today. Watch for it.

To your Amazing Health.
Love, Connie

RECIPES

ARAME SALAD

¼ cup arame, soaked in purified water 10 minutes, drain
1 small head romaine lettuce, broken in bite size pieces
8 cherry tomatoes, cut in half
1 box of  mixed sprouted beans, garbanzo, aduki, peas and lentils
2 carrots, diced
½ medium cucumber, cut in half moons
3 radishes, diced
3 green onions, cut in thin diagonal pieces
1 avocado, diced
alfalfa or clover spouts, reserve for garnish
Toss salad with 4 tablespoons brown rice vinegar, 2 tablespoons tamari, 1 tablespoon olive or flax oil, and the juice and zest of 1 large lemon.  Mix all ingredients.  Garnish with sprouts and serve.

SPROUTING

1 cup mung beans
Sort beans on a plate and remove any stones or broken beans.
Put in a quart jar and use a piece of screen or netting as a lid and fasten with elastic bands, see photo below.
Wash beans well and drain, then fill jar with purified water and soak overnight.
In the morning, pour off the water and rinse the beans, then drain the rinse water and place the jar on a 45 degree angle by resting it on a bowl. See photo below.
Rinse beans 3 times a day, drain and return to 45 degree.
When the tail of the sprout is the same size as the bean, that is the time to eat and enjoy. That is when the optimum life force is in the sprout.

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REJUVELAC

1 cup sprouted rye, wheat or quinoa (see mung bean recipe above for sprouting instructions) 
1 gallon purified water
Put the sprouts in a blender and add 1 cup purified water.
“Pulse” until the grains have been cut through 2 or 3 times. They’ll still look a bit chunky. Refer to the photo below.
Put this “mash” of sprouts into 4 quart jars or 2 – 1/2 gallon jars and fill each jar with purified water. We want a total of 1 gallon of Rejuvelac.
Cover the jars with a netting held in place with a rubber band. (We use nylon window screen available at Home Depot)
The liquid will ferment best in a warm place with good air flow.
The process takes 2 to 3 days. It is ready when it smells fermented. Taste the liquid. If you wish a stronger taste, let it ferment another day. It is best for the body to drink this beverage at room temperature.
When it’s fermented, cover the jars with a tight fitting lid and store them in the fridge.
Use the Rejuvelac up within 3 to 4 days.

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SEED CHEESE

1 cup hulled sunflower seeds
1 cup pumpkin seeds
3 cups purified water
Sort the seeds on a plate and remove any orange, yellow or dis-colored seeds. These are probably rancid and hard on the liver.
Soak sunflower and pumpkin seeds in separate bowls overnight in purified water.
In the morning rinse the sunflower seeds in very warm water to remove the skins and drain.
Rinse the pumpkin seeds and add them to your blender with sunflower seeds.
Add 3 cups of purified water and blend  1 minute.
Pour the mixture into a bowl and cover with netting. Secure the netting with rubber bands and place in a warm place with good air circulation. Let stand for 6 to 8 hours.
After 6 to 8 hours, remove the netting and scrape off the top, oxidized brownish layer and discard.
Pour the remaining cheese into a large piece of netting to create a bag, sealed at the top with a rubber band. See photo below.
Set the bag on wooden chopsticks or spoons in a bowl to drain overnight in refrigerator. Photo below.
In the morning you’ll have seed cheese.
Add diced red pepper, diced green onions and diced celery to the seed cheese.
Season with Mrs. Dash “Extra Spicy,” sea salt, coriander powder and brown rice vinegar to taste. Another delightful way to eat seed cheese is stuffed in half a red pepper.

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Seed Cheese
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SAUERKRAUT

1 medium green cabbage (Remove and set the outer leaves aside to use as a cover for the sauerkraut)
4 carrots
3 small beets
1 daikon radish
2″ of  fresh ginger
1 teaspoon sea salt
Run the cabbage and veggies through a food processor using a “fine” grater blade.
In a bowl, knead sea salt into the grated veggies and taste. Add enough salt to taste salty, kneading the salt into the veggies with your hands with each addition.
Press the veggies down into the bowl with your hands and see that juice comes up between your fingers. If it doesn’t, add purified water in small amounts until it does.
Dish the veggies into glass jars with lids that seal, filling each jar two-thirds full.
Cover the veggie mix with the whole cabbage leaves you set aside.
Add a large carrot to push down cabbage leaves as the jar closes so that the juice comes up and covers the veggies. See the photo.
Keep the jars on the kitchen counter for 5 to 7 days. It will bubble and froth a bit as it ferments. Open and taste. If the ferment flavour pleases you, it’s ready! Store it in the refrigerator until served. Sauerkraut will last several months. Enjoy!

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