2 c. cashews
1/2 tsp. sea salt
2 ripe bananas
1 tsp. vanilla or vanilla powder
1 T lucuma powder
1/4 c. pecans
Grind the cashews and salt in food processor into small pieces. Add the bananas, vanilla and lucuma and
process until creamy. Pour in glasses and top with pecans. Sprinkle with cinnamon. This is SO delicious.
If you can’t afford to buy everything organic, here is the link to the EWG website with a downloadable card you can carry in your wallet. It lists the 12 fruits and vegetables with the most pesticides and the 12 with the least.
http://www.foodnews.org/EWG-shoppers-guide-download-final.pdf
These are the 12 worst; buy them organic if you possibly can: peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, imported grapes, carrots and pears.
My take-away from watching this very brief youtube video by Dr. Gabriel Cousens was that, if you feed your children organic food, they will have 1/4 to 1/2 the amount of carcinogens in their bodies as normal children:
Reversing Diabetes with Dennis Banks 
Posted: 27 Sep 2009 10:13 AM PDT
A few days ago we were visiting the wonderful Tree of Life healing centre in Arizona and I mentioned the amazing stories of reversing diabetes that are coming out of there at the moment. Well, we were extremely blessed to interview one of the current diabetes course attendees – none other than Mr. Dennis Banks, one of the founders of the American Indian Movement (AIM), activist, warrior, leader, mover-shaker and now raw foodie-diabetes-reverser-extraordinaire 
I really loved the opportunity to interview Dennis and we ended up speaking for around 45 minutes. Mr. M just posted the series of videos with him to TheRawFoodWorld.tv and you can check all 5 vids out at the link below – I trust you enjoy this peek into Dennis’ life and vision for reversing diabetes in Native communities nationwide…
http://mattmonarch.blogspot.com/2009/09/dennis-banks-weight-loss-interview.html
If you have been in The Raw Food Movement long at all, you start to notice that everyone uses avocado for their butter. AvoSpread, properly prepared, will not be a sauce like guacamole, but will be thick and smooth yet creamy and very spreadable. Enjoy it on greens, on raw crackers and breads, raw corn chips, any vegetable.
• The 1st trick is to use very little liquid so that you truly do have a totally spreadable butter.
• The 2nd trick is to pick a liquid you are in the mood for! Want something sour? Use lemon or lime or grapefruit juice. Want something fruity? Use some nectarines .
• The 3rd trick is to blend your AvoSpread to the creamy, spreadable consistency you want. Start with 1 or 2 or 3 avocados, then add your selected liquid by the teaspoonful. Then whirl. Then check the consistency. Add more liquid or more avocados as desired and needed to get your favored, buttery consistency.
• The 4th trick is to stir in a very finely minced veggie of your choice, if you wish. You might like dried onion or sweet corn.
And that’s it! The recipe for AvoSpread.
Pre-wash all of your produce before putting it away. Having to wash your vegetables for each meal is time consuming.
2) When you make a salad for dinner, make enough to use for lunch the next day. Here are three ways to keep the salad fresh and crisp overnight:
(a) Only pour dressing on the portions you serve for dinner, not the salad left in the serving bowl.
(b) Squeeze lemon juice over the leftover salad.
(c) Store in an airtight container.
3) Keep your shelled nuts, seeds, grains, shredded coconut, dried fruits, dried herbs and spices in your freezer. That will keep them fresh longer.
4) Keep packets of stevia in your car or pocketbook. That’ll save you from resorting to white sugar at conventional restaurants and coffee shops. Just remember to use stevia in VERY small amounts; it’s 200 times sweeter than sugar!
5) Keep a lemon in your car if convenient. Then you can sneak it into a restaurant and squeeze it over your salad — when you’re skeptical about the purity (or vegan-friendliness) of their dressing. Even vegetarians need to be careful, as anchovies are sometimes used in Cesar salad dressings!
6) Most oil can go rancid when stored for too long at room temperature (except coconut oil). So when you buy a bottle of oil, pour a fraction into a smaller jar or bottle. Keep the small jar at room temperature, and the original bottle in your fridge. Then as you use up what’s in the jar, refill it.
7) When buying grains, ask your store manager to check the date on the packing. Be sure to get this year’s crop, preferably not more than three months old. And buy just what you can eat within a month or so. Grains stored for more than 90 days can ferment.[1]
Keep a running list of the groceries you need and take it with you whenever you leave home. Then if you pass the grocery store, health food store, or Farmer’s Market in the course of doing other errands, you won’t forget what to buy.
The raw foodist enjoys the pleasure of peace and purity within the body.
The raw foodist feels innately comfortable in his/her own body.
You get to eat as much as you want, all day! And what you eat gives you peace and joy!
As Marianne Williamson’s says in “A Return to Love:”
“Your playing small does not serve the world … We are all meant to shine, as children do. We were born to make manifest the glory of GOD that is within us. … As we are liberated from our own fear, our presence automatically liberates others.”
Eating foods with so much water makes one a pure, crystallized vessel, a crystal, in effect, to let your light shine through. You become a constant beacon of light, shining more clearer and stronger as you become more raw.
Be prepared for great changes!
If beans give you flatulence, it’s because they have complex sugars that are hard to break down. But here’s great news!
Sprout the beans! Sprouting opens up the bean. You can see the little sprouts, as in mung bean sprouts, kidney bean sprouts, garbanzos etc…. When the bean is sprouted it opens up the enzymes which breaks down the bean for you!Stored proteins are broken down into component amino acids. Because the protein is predigested, sprouts are more easily assimilated and less gas-forming than dried beans. Digestibility is vastly improved.Your stomach no longer has to do the work! The sprouts are high in Vitamin C and the B vitamins.Thiamin increases five-fold and niacin content doubles. Vitamin C, E and carotene increase. In fact, the vitamin C content becomes as rich as tomatoes.They’re simple to grow. They save you money. And they taste good . Put them in your sandwiches and salads, in your green smoothies. Eat them alone!
The procedure is the same as for other sprouts/seeds:
Use a large jar, like a pickle jar. Since most sprouts grow to five or six times their original size, cover the bottom of the jar with the beans -about two beans thick–1/4 to 1/2 inch… This will give them plenty of room to sprout. Pour warm water over the beans to cover, plus about an additional inch of water.
Cover the bowl with a sprouting cap or layer of cheesecloth fastened with a large rubber band around its edge (two layers of fabric netting works well, too.) The sprouts need to breathe during germination, so you must use a fabric which lets air circulate. You will rinse the beans right through the fabric.
Let the beans and water stand overnight, during which time the beans will absorb most of the water and bulk up to about twice their original size.
The next morning, drain the beans by inverting the jar over the sink, then rinse them in tepid water–right through the cheesecloth. Place the jar in a warm, dark place (a kitchen cabinet will do) and be sure to keep them moist by rinsing them several times during the day. A room temperature of about 70 degrees F. seems optimal for growing sprouts.
Continue this procedure for about three or four days until the sprouts are tender and have grown to the desired size. Be sure to rinse the sprouts before using them. If you don’t use them right away, they will stay fresh in the produce drawer of your refrigerator for several days. Keep rinsing them every day.
What can you sprout besides mung beans?
SOYA BEANS Soya beans are considered fairly difficult for the inexperienced sportiest because they are prone to fermentation, especially during the warm weather. To overcome this problem, rinse sprouts often and remove discolored and unsprouted seeds. They are ready to eat when the root is 2 inches long. Soya bean sprouts require approximately 10 minutes for cooking. These sprouts are higher in protein than any other bean.
CHICKPEAS Commonly known as garbanzo beans. The sprout is tender and delicious and is ready to eat when the root is between 1 1/2 and 2 inches long.
LEGUMES: Other legumes that can be sprouted successfully are lima, maro, pinto, kidney, harlot, navy, aduki and broad beans. You can also sprout black-eyed, cowgram, pidgeon and redgram peas.
You’ll be surprised at this great combination – acid fruits plus nuts! It works in your body. This example tastes amazing:
Juice of 1 grapefruit
1 scoop powdered greens or 1 -2 handfuls fresh greens
1 cup vanilla almond milk
1/4 c. water or rejuvelac
From Dr. Gabriel Cousens’ outstanding book, “Spiritual Nutrition,” page 375:
“Bee pollen…is an incredible food for building ojas. It is 20 percent protein (gram for gram, it has 5 to 7 times more protein than meat, eggs, or cheese), is 15 percent brain building oils and lecithin, has 63 minerals and most of the B vitamins, and has vitamins C and E, nucleic acids, 5,000 enzymes and coenzymes, and essential fatty acids. According to the research by Dr. Eric Erickson from the University of Wisconsin, bee pollen causes a positive electrical charge…”
Put a tablespoon in your smoothie every day for a great energy boost. Or just eat it straight from the spoon!
