On youtube-: http://youtu.be/CqUn_FmIdQ0

Garden Herb Roll-ups

Talk about fresh taste—it just doesn’t get greener than this! A super fast, delicious, nutritious snack to enjoy in a romaine or collard leaf boat, and also wrapped inside your favorite tortilla. This roll-up is full of flavor with a fresh herb and pumpkin seed pâté and marinated veggies. The garden herbs are warming and stimulating to increase the flow of oxygen-rich blood to your head.
Ingredients

For the wraps:
6 large collard leaves

For the Pumpkin Seed Pâté:

1-2 cloves of garlic
Juice of 1 lemon
1 cup soaked and sprouted pumpkin seeds
¼ cup flax oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill
1/8 tsp. turmeric

For the Marinated Veggies:
2 stalks celery
1 cup shredded carrots
¼ cup onion, very thinly sliced red or green
2 tablespoons flax oil
2 teaspoons lemon juice
1 tsp. 21 Seasoning Salute
1/2 tsp. Rosemary
1/2 tsp. Bragg’s Seaweed Salt
¼ teaspoon salt
black pepper to taste

Instructions:

For the Pumpkin Seed Pâté:

1) Place the garlic and pumpkin seeds in your food processor fit with the s-blade. Process to chop.
2) With the blade running, add the lemon juice until the mixture is creamy.
3)Add the herbs and seasonings and pulse to finely chop the herbs. Scrape into a bowl.

For the Marinated Veggies:

1) Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:

1) Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem.
2) Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf.
3) Top with ½ cup of the marinated veggies.
4) Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!

You probably told me this one, Dorothy, because it seems familiar but I made a great soup by blending the tomatoes first with a clove of garlic and then pouring it all in a saucepan and gently heating with chopped vegetables, a box of mushrooms, and fresh basil (forgot the coconut oil).

It’s so nice to have something like a stew or minestrone. So as long as I keep it low until it’s warm, I count that as still raw.

I could eat this every day.

Mary

Vegetable Soup
on youtube -http://www.youtube.com/watch?v=vnTplrr-w7E

Stock:
In a high-speed blender, put:
2 cups water or rejuvelac
1 T Coconut Aminos, Bragg’s Amino Acids or Nama Shoyu Shoyu
1 medium tomato
1/4 tsp. Celtic sea salt/Himalayan Crystal Salt
1 tsp. Italian herbs
1 tsp. coconut oil
1 clove garlic
1/4 c. cilantro
Blend. Pour into a bowl Pulse quickly, or add by hand:
Vegetables:

1 c chopped broccoli florets
1 chopped carrot
1 c chopped kale or spinach
1 chopped zucchini
1 chopped yellow squash
1 chopped sweet onion
1 chopped clove garlic
1 cup sprouted barley (optional))
1/4 cup pine nuts or dried seaweed(to sprinkle on top)
In blender, blend stock ingredients. Pour in crock pot or bowl. Add vegetables and barley (if using). Mix well. Taste. Adjust flavors by adding more seasonings if necessary. If heating, place atop or inside dehydrator. Serve warm with pine nuts. Refrigerate up to 2 days.

On youtube:
Spiced Lentil Layer
* 2 1/2 cups sprouted lentils
* 1 tsp. mesquite
* 1 tbs. cumin powder
* 1/4 c. chilis
* 2 tbs. olive oil
* 1/2 tsp. black pepper
* sea salt to taste

Cashew Cheese Layer
* 1 cup soaked Cashews
* 1/2 yellow bell pepper (chopped)
* Juice of 1 lemon
* sea salt to taste
Blend. Start with the peppers and blend them first, with the lemon and salt. Then add the cashews.
Layer the cheese onto a lettuce leaf, then the lentil layer, then salsa, cashew sour cream or “cheese” and guacomole.

On youtube-http://www.youtube.com/watch?v=tUna3o-9tbk
How to make crunchy, crispy raw BBQ chips.
They’re amazing and they taste like junk food. (Except they’re good for you!)

Crunchy BBQ Chips
2/3 cup flax seeds (soaked over night) in
1 1/2 cup water.

Blend:
2 carrots
2 tomatoes
4-6 dates (soaked for 30 mins)
2 1/4 tsp chili powder
1 celery stalk
1/2 cup sundried tomatoes (soaked 30 mins)
3 dashes of cayenne pepper
Bragg’s amino acids or crystal salt to taste
1/4 to 1/2 beet (optional)
dash cumin
1/8 tsp. turmeric
1 T. onion
1/2 tsp. garlic
Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter.

Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip and remove sheet. Continue dehydrating 8-10 hours or until desired crispness is obtained.

Yields 4-5 trays or approximately 100-200 krackers. Options: – add 1 big bowl of spinach, add 1/4 c. raw agave; grind half of the flax seeds.

Raw Living Foods Lifestyle ✆

The companion to the 13 Step Raw Living Foods Success Guide is The Raw Food Diet Recipe Book.

This 184 page manual is chock-full of Wigmore Lifestyle recipes.

Not only that, it includes transitional recipes to assist your journey to 100%, or near-100%, raw.

I’ve never taken the time to count how many recipes I’ve accumulated into this book, but it’s in the hundreds, and covers everything from appetizers to entrees to desserts and snacks.

As a loyal customer, follow this link and you’ll get the Raw Food Diet Recipe Book for only $7, instead of the regular $27.

http://wigmorediet.com/recipespecial.php

Thanks for your business!
Rawsomely Yours,
Jim Carey

P.S. Even if you’re not 100% raw, how much better are you doing today than when you were on the SAD?

P.P.S. “Scarcity consciousness always sees the cup as empty or less than half full. Abundance consciousness knows the cup is always overflowing. And when you’re in your greatness… you are the cup.” – Kim Church

Here’s that link again: http://wigmorediet.com/recipespecial.php

Jim Carey, Raw Living Foods Advocate
Torch-Bearer for Dr. Ann Wigmore

Dr. Ann Wigmore’s Raw Living Foods Home Study Program: chiDiet.com

Green, online version: RawLife.org

Vegetable Juicing

Valuable information on vegetable nutrition
that increase your chances in preventing
and reversing degenerative diseases.

If you have clicked on this section first, I suggest you also read the fruit juicing section later, about why you should juice. The reasons for vegetable juicing and fruit juicing are the same, but vegetables have something much more important that fruits do not have—chlorophyll.

What is chlorophyll?

When you hear the word “chlorophyll“, you may vaguely remember this word from Biology in school. To some of you, the word may mean almost nothing, other than the green thing in plants.

Yes, it is “the green thing” in plants, the phytochemical that makes plants green. But, it is also a very important proteinous compound that acts as our internal healer, cleanser, antiseptic, cell stimulator, rejuvenator and red blood cell builder, just as it is the “lifeblood” of the plant.

Chlorophyll is a green photosynthetic pigment found in abundance in leaves of plants (vegetables). It absorbs sunlight and changes it into chemical energy for the plant.

Researches have reported that the chlorophyll molecule is remarkably similar to hemoglobin in human blood, the substance that carries oxygen in our body. Except that our hemoglobin has an iron element in the center of the structure and chlorophyll has a magnesium element (see picture below). Experiments have shown that our body is able to convert chlorophyll into hemoglobin, thereby enriching the blood.

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The health benefits of chlorophyll

The power of sunshine in chlorophyll is wonderfully cleansing in the body. The greener the leaves, the more concentrated the amount of chlorophyll.

The reported health benefits from chlorophyll consumption are just too many. Taken consistently in sufficient amounts, here are some of the powerful remedial effects of this amazing substance:

• Increases blood count
• Detoxifies and cleansing
• Alleviates blood sugar problems
• Reduces or eliminates body odors
• Relieves gastric ulcers
• Greatly relieves respiratory troubles like asthma and sinuses
• Kills bacteria in wounds and speeds up healing
• Reduces inflammation pain
• Improves bowel functions
• Improves milk production in lactating mothers
• Soothes painful hemorrhoids

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Other important ingredients in green juices

Besides chlorophyll, green vegetables also contain other equally amazing substances that work together in synergy, to heal. Only nature has a way of putting groups of nutrients together that complement each other and when consumed, worked synergistically to repair, to cleanse and to heal.

This is why it is so important that you ensure that your healing foods intake outweigh the amount of harmful foods. Only when this happens, your body can start to heal and you will begin to feel rejuvenated.

But because there is only so much vegetables that we can eat in a day, we need to juice them so that we consume ample amount for our body’s use, and in repair and healing. Also read about why we should juice.

Only nature has a way of putting groups of
nutrients together that complement each other,
and when consumed, worked synergistically
to repair, to cleanse, and to heal.

For example, you will be surprised that when you juice 100g of fresh spinach and 50g of fresh parsley (total of 150g), the green juice would yield much more iron than 300g of beef and more calcium than 300g of milk!

Just imagine the amount of goodness you are consuming from these green juices! Moreover, the nutrients from these juices can be quickly assimilated and absorbed by your cells, not taxing on your digestive system.

On its journey down the digestive tract, it does a quick spring cleaning of your system—it vacuum cleans your blood of fungus, bacteria and undigested food particles that may have escaped digestion.

Don’t we all need such cleansing? And what better way to do the job than with proper fruit/vegetable juicing?

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http://www.juicing-for-health.com/vegetable-juicing.html