Mike Adams’ Freaky Headlines

If you don’t know who Mike Adams is, you may as well get acquainted now. He is a revered health editor and writer (Natural News) , outspoken activist, and nutritional ICON. I really like nearly everything Mike has to say. So do a lot of other people based on the fact that he now enjoys a readership of somewhere around 1.2 MILLION regular subscribers.

I am an avid reader of Mike’s newsletters and stories. It was from Mike that I first heard of CODEX, he taught me about Liquid Zeolite, and he is always encouraging me to continue on my raw food journey with wonderful stories about broccoli’s cancer curing properties, and the benefits of juicing.

So anyway… Mike is on the back of the FDA at every turn around. The world needs MORE Mike Adams’. His most recent article is a doozy and once again Read the rest of this entry »

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Do you get 5-12 servings of fruits and vegetables every day?

I bet you would love to get your family eating more fruits and vegetables (and yourself too!) The  latest recommendation is 5 - 12 servings and I am pretty sure MOST people don’t eat nearly that!

I have some really sneaky ways to hide fruit and vegetable servings for my family member’s nutrition!

These days I don’t find it difficult at all to personally get my recommended fruits and vegetables. My house is loaded with fresh produce of all descriptions. Just in fruits I have fresh Read the rest of this entry »

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Chocolate Every Day

And I am still losing weight!

 I love chocolate. I think many of us do love chocolate, and because of what happens inside our bodies when we eat chocolate, we can actually justify explain scientifically our passion. It has to do with serotonin. Now this article is not going to be about serotonin, so don’t get all glazed over yet!

I want to know WHY chocolate is so bad for us if it makes us feel so darn good, and is there a way to have our chocolate and eat it to, without feeling like we have to go out back and sneak a bite while furtively looking over our shoulder to make sure nobody sees us!

So what is the difference between healthy and unhealthy chocolate? To find the answer Read the rest of this entry »

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Raw Vegan Chili Recipe

(I have a confession… I was surfing and came across Michelle’s blog and found this. It looks and sounds to good to walk away so I scooped it for you) I told her I was going too!!!

Chili (adapted slightly from Living on Live Food by Alissa Cohen)

3 cups sprouted whole wheat or whole (hulled, not pearled) barley (Wait, wait, stick with me here. If you are put off by the idea of sprouting anything, I suggest you just go ahead and cook your whole grains, then stick ‘em in the fridge to chill before using in this recipe)

1/2 tsp. curry
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne
2 Tbl. chili powder
1 Tbl. italian seasoning
2 Tbl. Braggs Liquid Aminos (or just use some salt)
1 green bell pepper, diced
1 ear of corn, shaved (I used frozen corn, sue me)
1/4 cup olive oil
juice of 1 orange
5 large tomatoes, diced
1 cup dates, pitted and soaked
1 cup sundried tomatoes, soaked

1. In a big bowl combine everything except dates and sundried tomatoes
2. In a food processor, blend dates and sundried tomatoes into a paste
3. Add paste to everything else, stir well. Easy peasey!

Faux Sour Cream and Onion Topping
2 cups macadamia nuts, soaked
1/2-1 cup water
1 tsp. sea salt
1/2 cup onions, leeks or scallions

1. In a food processor, blend macadamia nuts, water and salt until smooth and creamy. Add water a little as a time, just enough to help the nuts blend.
2. I went ahead and cooked my onions because I REALLY don’t like smelling onion breath for 2 days after eating them raw. So, your choice.
3. Combine onions with creamy mixture and chill. Use a dollop on top of the chili when serving.

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Raw Vegan Zucchini "Spaghetti"

This was supper last night and it was simple to prepare and quite delicious!

Ingredients:

1 small zucchini shredded

1 large tomato coarsely chopped

1 green onion (stalk and root)

1 garlic clove crushed

1 teaspoon olive oil

oregano and basil

sea salt/pepper to taste

Shred the zucchini length-wise to make long strings (I used the big holes on my cheese grater). Throw everything together into a pot and heat on low just until warm. Take care to keep temp below 105 degrees or it won’t be raw any more.

It was good cold too, but I liked it warmed up a wee bit. Note that mothers will not miss hot food. Since their babies were born, they haven’t had a hot meal anyway! 

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