Transforming your lifestyle and body the natural way! | superrawlife.com
“ A t o u c h o f C h e f T i n a Jo S t e p h e n s ”
“ l iv i n g t h e s i m p l e l i f e ”
“
N o n e t h e l e s s
”
t h e m ov i e, go e s g re e n“How I lost 72 lbs
in 75 days!”
Issue #2 March 2011 Issue #2 March 20111 0 0 D ay C h a l l e n ge
“
G a b r i e l e A g u s t i n i
”
w ra p yo u r s e l f i n l u x u r y
As I sit here contemplating what to write, my stomach and my
head ache. I know why, plain and simple. The last 2 days I have
chosen to eat my old normal diet: cooked and processed foods.
For me it seems like ‘an all or nothing’, call it the old emotional
eating habits that formed my lifestyle for years. The times I go
back to normal processed foods reiterate why I love eating raw.
Since being introduced to the raw lifestyle over a year and a half
ago more often than not I eat a 100% Raw Vegan Diet. My body
loves me for it. On top of losing many pounds and changing
my outward appearance, my energy level, my patience, my
countenance and my whole being functions better when eating
all raw. It works for me, and that is why I am here. Sharing my
thoughts, ideas, passion and enabling others to do so as well.
I am not here to preach the ‘Raw Vegan Lifestyle’ as the only
true path to happiness and health. Everyone has the ability
within themselves to heal, from the inside out. You just have
to take the time to listen to your body and put what you hear
into motion. There is no right or wrong in the choices that you
choose, which is why they are called choices. Each choice does
hold a consequence whether it is positive or negative. I encourage
you to continue to learn, grow and expand your thoughts every
day. Find that which resonates inside and brings you peace and
go with it. When you are in that moment and that feeling I know
things will flow for you in your life. Just take the time to silence
things long enough to listen, to listen to yourself!
Much Peace Love and Light,
Michele Marie Jeppson
‘a person striving to make a difference!’
Founder of Super Raw Life Magazine
www.superrawlife.com
Letter from Editor -n- Chief
Ph oto b y B ay li S he lto n Silk S car f desig ne d b y Ga brie le A gu stini
Thyme to Cook
Are you getting enough Protein? Traveling in the Raw
Chocolate and Wine
A Touch of Chef Tina Jo Stephens What makes a house a home? How to make Superfood Puddings Raw Food and Cleansing 101 Workout Program
Solarized Drinking Water Living in the Raw Directory Karine Ionesco
Feeding our kids a healthy future Realizing Eden
Living the Simple Life Wrap yourself in Luxury Raw Transformation
Natural Body Detoxification Freeing the Captives... “None The Less” the movie
A Rawsome Cafe Launches in Pasadena Book Reviews 1 5 7 11 13 19 22 25 27 33 37 40 43 49 55 57 65 71 73 75 89 95
50%
off
When you Pre-order your Super Raw Life 100 Day Challenge Prior to the April 18, 2011 release date. $1 dollar a day....to transform your body and lifestyle! Join us, you have the power
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super Raw Life
Transforming your lifestyle and body the natural way! | superrawlife.com
Editor -n- Chief Michele Marie Jeppson Art Director Jesse Cruz Salas
Story Contribution Sharon Shiner Jane Karuschkat Kaci Christian Carmen Shelton Mila Ilina Tina Jo Stephens Craig B. Sommers Philip McCluskey Crystal Hutchens Beau Stine Beverly Dunford Karine Ionesco Betsy Bragg James M. Dyer Helen Hooper Gabriele Agustini Erskien Lenier
“None the less” the movie
CONTENTS
CONTENTS
Photography Contribution Brett Baxter Bayli Shelton Brian Ypperciel Cheryl Rankin Gary Choppe’ Jesse Cruz Salas Book ReviewsSUNFOOD DIET INFUSION-transforming health through raw food veganism. By John McCabe
BEYOND THE FINISH LINE by Steve Warren Super Raw Life is published quarterlySuper Raw Life Issue 2- Mar 2011
www.superrawlife.com ©2011 by Super Raw Life, LLC
Jody Fenton Photography Mark Richford
Mary R. Voyt
Michele Marie Jeppson Scott M. Liddell
Photography by Jody Fenton www.thyme-to-cook.com
Sharon Shiner
haron Shiner, sole proprietor of Thyme To Cook has always loved to cook. As a young girl she would create new and interesting dishes for her family and friends to eat. Sharon carried the pas-sion for cooking delicious food with her throughout college and graduate school, and into the corporate world. Sharon earned her Masters of Science in Biology from New York University. On a brief hiatus from the pharmaceutical world, Sharon attended the Cambridge School of Culinary Arts, but chose not to cook professionally and returned to working in Biotech and Pharmaceutics. After 15 years of the daily grind, Sharon decided to follow her passion for food and left cor-porate America to form Thyme To Cook. Sharon joined the United States Personal Chef Association as a premier mem-ber and in conjunction with the Culinary Business Academy, earned her Personal Chef Diploma. Fitness and health are extremely important to Sharon; she is a certified Mad Dogg
Athletic Spinning Instructor and has been teaching indoor cycling (Spinning) since 1996. In January of 2008, Sharon was certified as a Personal Fitness Chef by the National Exercise and Sports Trainers Association (NESTA); in April, 2008, Sha-ron was certified as a Fitness Nutrition Coach and Children’s Nutrition Specialist, also by NESTA. This past June of 2010, Sharon was certified as a Health Educator in the Hippocrates approach to Optimum Health, completing the Life Force En-ergy course. She prepares food, teaches, coaches, and gives talks on healthy eating and snacking to both adult and child audiences around Boston, Ma.
Contact Sharon at 617-699-5998 or at [email protected]. Check out Chef Sharon’s blog: thyme-to-cook. blogspot.com.
S
Ingredients • 1 pint cherry tomatoes, 2-3 reserved, the rest rough chopped • 4 tomatillos, tough skin peeled off, rinsed and rough chopped • 1 cucumber, peeled and seeded, then rough chopped • 1/2 - 1-cup coconut water from young Thai coconut • 1/2 cup packed coconut meat from young Thai coconut • 1-2 garlic clovesRaw Winter Gazpacho
Raw Sesame Kale Salad
• 1/4 sweet onion, rough chopped • 1 red pepper, rough chopped • 1 handful cilantro • Juice of 1 lime • 1 tsp Sea Salt Garnish
Reserved cherry tomatoes, finely diced • 1 jalapeno, minced
• 1/2 red pepper, finely diced
• 1/2 cucumber, peeled, seeded and finely diced Technique
Place all ingredients for Gazpacho (tomatoes->salt) into a high speed blender or food processor and pulse to liquid texture. Give it a taste and correct seasoning if necessary. Pour Gazpacho into a bowl and add the ingredients from the Garnish section (corn->cucumber) and stir them in.
Serve chilled or at room temperature. (Serves 4) (Serves 2) Ingredients • 1 head of kale, cut into thin strips • 2 carrots, grated • 2 handfuls arame, soaked 20 minutes and rinsed • 2 lemons, juiced and juice divided • 2 TBS tahini, room temp • 2 tsp unrefined sesame oil • 2 TBS sesame seeds Technique
Take your kale and put in a bowl. Pour juice of 1 lemon and a pinch of sea salt over the top. Mix the juice and salt into leaves and then start to rub the leaves between your fingers, massaging them for a couple minutes, until wilted. Add in the carrots and soaked/rinsed arame then mix so all ingredients are incorporated. To make dressing, whisk the room temperature tahini, sesame oil, juice of lemon and a pinch of sea salt until combined. If necessary, add a touch of warm water to thin out. Pour over the kale mixture and combine to dress the salad. Garnish with the sesame seeds.
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Yield: Approximately 50 cookies Ingredients
• 1 cup raw, sproutable oats, soaked overnight, then drained and rinsed
• 1.5 cups dates, pits removed • 1.5 cups almond meal (I used meal that was • dehydrated and processed to a powder in the food processor) • 1-cup carrot pulp from making carrot juice • 1 TBS pure vanilla • 1 tsp cinnamon • Pinch fresh grated nutmeg • Pinch sea salt
Raw Carrot Cake Cookies
Raw Chia Energy Bars
Technique
Add oats and dates together in a food processor fitted with the S blade and process until well combined; add a few drops of water if it appears to dry. Add in almond meal, carrot pulp, vanilla, cinnamon, nutmeg and pinch of salt and process until well combined; the dough should be moist, but not sticky, to form into cookies. Form into cookies using a small ice cream scoop or melon baller, or just roll into 1-inch balls. Place onto a dehydrator sheet. Repeat with remaining dough. Dehydrate at 105º for 8-10 hrs.
Yield: Approximately 16 ½ inch bars Ingredients
• 1 cup, raw, sproutable oats, soaked overnight, then drained and rinsed
• 1 – 1.5 pitted prunes or dates, soaked for 30 minutes • ¼ cup chia seeds • ½ cup raw cacao • 1 TBS pure vanilla • ½ tsp Celtic Sea Salt • ¼ cup raw cacao nibs Technique
Add oats and dates together in a food processor fitted with the S blade and process until well combined; add a few drops of water if it appears to dry. Add in chia seeds, raw cacao, vanilla and sea salt and process until combined; transfer into a medium sized bowl. Mix the cacao nibs into the bowl with the processed ingredients. Turn the mixture out onto a sheet of wax paper, then cover it with another sheet of wax paper. Use a rolling pin to flatten the dough into a flat, uniform thickness. Wrap the wax paper containing the dough in plastic wrap and place in fridge overnight so the chia seeds can absorb some liquid and solidify the dough into bar consistency. Remove from fridge and cut into bars; store wrapped in wax paper in the fridge or freezer.
Ingredients • 1-2 bananas, froze n, cut into chunks • 1 ½ cups raw almond milk • 2 TBS raw cacao • 2 TBS raw almond butter • 1 TBS raw honey • 1 tsp bee pollen • 1 scoop Sun Warrior Raw, Vegan, Vanilla smoothie powder (optional) Technique
Place all ingredients into a blender, starting with almond milk and blend until combined. Drink and enjoy!!!
Funky Monkey Smoothie
Maybe you’re curious about a raw diet or perhaps you know someone who is already eating raw and having incredible results. However, when you mention this type of food plan to the average MD or to a traditionally-trained nutritionist or to your neighbor who has been working out lately and eating a “healthy diet,” the question of getting adequate protein arises.
It’s probably the biggest myth around: the concept that getting enough protein is difficult or even impossible on a raw, vegan diet.
First of all, have you ever (I mean, EVER) heard of anyone dying or even having his or her health affected by a lack of protein? Of course not. This is because green plants have plenty of protein for the optimal health of the human body. And this plant-sourced protein is more easily assimilated, is better for your health, is protective against onset of diseases like cancer, diabetes and heart disease, all the while being better for all living creatures. Miriam Nelson, in her WebMD feature article, reviewed by Gary D. Vogin, MD for MedicineNet.com, tackles the topic of protein in the diet. Contrary to what you might expect, instead of pointing out potential protein inadequacies, Nelson instead exposes the risks of eating too much protein. She reveals that consuming too much protein is a problem that affects a significant amount of the American population that consumes animal products. Have bad breath? Have urinary or kidney problems? Can’t lose weight? These are just a few of the symptoms of eating too much (and the wrong kind) of protein.
For her research, Nelson turned to protein expert, Gail Butterfield, PhD, RD, the director of Nutrition Studies at the Palo Alto Veterans’ Administration Medical Center. “Medical research shows that consuming too much protein—more than 30% of your total daily caloric intake—could actually harm your body,” explains Butterfield, who also lectures on nutrition at Stanford University.
Vogin’s review goes on to say that Butterfield “says that a diet containing excess protein can have the following adverse effects:
* Adding more protein but not more calories or exercise to your diet won't help you build more muscle mass, but it may put your other bodily systems under stress.
* Eating more protein and increasing total caloric intake while maintaining the same exercise level will build an equal amount of additional fat and muscle mass, according to a study published in 1992 in the Journal of the American Geriatrics Society.”
Butterfield warns that sacrificing “carbohydrates for a protein-dominant diet…may force your body to fight back. [She says] that's because a diet in which protein makes up more than 30% of your caloric intake causes a buildup of toxic ketones. So-called ketogenic diets can thrust your kidneys into overdrive in order to flush these ketones from your body. As your kidneys rid your body of these toxic ketones, you can lose a significant amount of water, which puts you at risk of dehydration, particularly if you exercise heavily. That water loss often shows up on the scale as weight loss. But along with losing water, you lose muscle mass and bone calcium. The dehydration also strains your kidneys and puts stress on your heart. And dehydration from a ketogenic diet can make you feel weak and dizzy, give you bad breath, or lead to other problems.” The Physicians Committee for Responsible Medicine (PCRM) stresses that diets that are rich in protein (especially animal protein) are known to cause people to excrete more calcium than normal through their urine and increase the risk of osteoporosis. http://www.pcrm. org/health/veginfo/vsk/protein_myth.html
Excess protein has not only been linked with osteoporosis, but also with kidney disease, calcium stones in the urinary tract, and some cancers.
When people are diagnosed with cancer or heart disease, the first advice from physicians is, “Change your diet. Eat a plant-based diet.” Those affected by such serious, often terminal, illnesses are traumatized, first by the shock of the diagnosis and then by having to give up the foods they’ve grown up with and enjoyed and often equated with love and comfort. Of course, it’s difficult to maintain a change of diet with that mindset. Of course willpower won’t be enough to follow the doctor’s advice, especially if you’re craving love and comfort and that’s what food represents to you. But if you were to read the book, Why
We Love Dogs, Eat Pigs & Wear Cows by Melanie Joy, PhD, or watch the documentary, “Earthlings,” I believe you’d be shocked by what you’d unwittingly been a part of, as you realized that you’d inadvertently been part of the perpetration of a great hoax against mankind for reasons of profit: that people should eat animals because it’s nutritious and because they can. Go into the grocery store. Look in the meat section. Every package of ground beef or steak or tri-tip or any other name that isn’t “dead animal flesh” disconnects you from the reality that this product came from a living creature that was raised in terrible conditions and treated with such disrespect and cruelty and ultimately murdered with incredible savagery and insensitivity. There should be a face and a name on every package of meat. You wouldn’t buy it then, would you? Your children would never forgive you.
The PCRM also addresses the protein needs of athletes. “For a long time it was thought that athletes needed much more protein than other people,” says the PCRM. “The truth is that athletes, even those who strength-train, need only slightly more protein, which is easily obtained in the larger servings athletes require for their higher caloric intake.”
The truth is raw food diets are optimal for athletes. Just ask world-class competitor, Tim Van Orden. In November 2005, Van Orden made a decision that would transform his life. He chose to pursue the answer to the question, “Can one be an athlete while eating a 100% raw vegan diet?” He followed a plant-based diet consisting of “living foods” in order to test his strength, his speed, his stamina and his agility. In his audiobook, Diet & Peak Performance, Van Orden not only gives the question a resounding “yes!” but also explains how his decision to eat living foods helped him consistently win race after race. Van Orden tells me he gets plenty of protein from the greens he consumes. And at the age of 42, the world record holder says he feels better than ever, and attributes his health and his athletic success to eating a raw vegan diet.
But don’t just take my word for it, or Tim Van Orden’s or Dr. Butterfield’s or medical writer, Miriam Nelson’s. Ask. Google. Read. Learn.
I promise: if you make the change to a plant-based vegan raw diet, you will never, ever have to worry about not getting enough protein. The information is out there. The myth has been busted. Word.
About the author:
Kaci Christian is an award-winning television news anchor/investigative reporter. She transformed her life when she made the choice to eat a raw vegan diet and tells everyone she lives a life of outrageous joy as a result. She was recently chosen first runner-up in PETA’s Sexiest Vegetarian/Vegan over 50 contest and attributes her vibrant health and youthful appearance to eating a compassionate, plant-based diet. Christian grew up in a meat-eating household, and in college decided to become a vegetarian. In 2003, a holistic health practitioner encouraged her to embrace a vegan diet, explaining that “hidden allergies” from dairy products were causing a significant drain on Christian’s energy levels. Research quickly made it clear that “cow milk is for baby cows.” Recognizing she wasn’t a member of the bovine species, she immediately eliminated all remaining animal products from her diet. She credits acclaimed raw food chef Liam McDermott and holistic nutritionist Chloe Conger with educating her about the benefits of raw “living” foods. Christian is passionate about educating people and helping them reframe their relationships with their bodies and with food. She is one of the keynote speakers at an upcoming women’s conference in southern CA slated for fall 2011. http://www.kacichristian.com
Are You Getting Enough Protein?
by Kaci Christian
www.superrawlife.com
Traveling in the Raw
Is it really possible to maintain a raw diet while on a cruise ship? Yes, it is . . .
wo weeks before my cruise, I was informed by the liaison with whom I had been in communication for two months, that the cruise ship would not be able to accommodate my raw food (and preferably organic) diet. If I needed to speak with anyone further, they were going to give the assistant maitre’d the heads up that I would meet with him when I boarded the ship. I made sure that I would be able to have bananas and avocados daily and was assured that I would. So, on to plan B . . .
Packing my food. Since I wasn’t going to be able to eat on board the ship, I packed a small suitcase (about 40 pounds of food) so that I would be guaranteed my nourishment for the next two weeks. One thing that I always pack is my personal blender. I take it with me everywhere, as I have a green smoothie in the morning for breakfast every day. At home, it’s a little easier – I use my fresh greens, a banana and maybe a peach or kiwi. If I’m traveling by car, it’s pretty easy as well, as I can bring a load of bananas with me. But on a cruise ship, I had to depend on my daily bananas being delivered to my room every day. For greens, I use either a container that has to be refrigerated or individual packets of greens (both are readily available in pretty much any health food store). I also bring a steri-pen with me so that I don’t have to worry about
T
Text by Jane Karuschkat Raw Chef Jane on Facebook e-mail: [email protected] Photo by Mark Richford
buying bottled water all the time. Yeah, ok, I know the water doesn’t necessarily taste 100% like spring water, but it’s purified, and that’s the most important factor and I didn’t have to rely upon room service to deliver a bottle of water at several dollars a pop plus a service charge. I also packed almonds in small snack-sized baggies, as well as two additional cups of almonds, two cups of cashews, raw cookies, sunflower seeds and two large plastic bags of dehydrated crackers that I had just made for the trip. Also packed were sufficient amounts of my olive oil and raw apple cider vinegar, a container of nama shoyu, raw honey and raw agave. I figured all of this would get me through the trip, especially if I were to have an avocado daily with my crackers (my usual meal if I’m on a car trip). I also pack my ceramic knife, with a spatula, and a cutting board which is in the case with my blender. I find the knife comes in handy to cut up avocados and other fruits that I use for my morning smoothie. My knife was promptly confiscated from me within moments of boarding the ship. This upset me, because now I didn’t have a way to cut things up to prepare any food I might be enjoying for the duration of the cruise.
Most of us are aware of the fact that the Universe provides us with exactly what we need at any given second in life, even though it may sometimes seem otherwise. Temporarily forgetting how amazing the Universe truly is, I became upset. I was supposed to be on vacation, and instead, I was finding the beginning of my journey to be stressful. As I approached the elevator with a distressed look on my face (actually, I was almost in tears), this handsome gentleman in a ship’s uniform observed the forlorned look on my face and asked if he could be of assistance. For some reason, I began to tell him my saga and how I was not able to speak with the assistant maitre’d, as he was not available until almost dinner time, and he said” Well, you’ve come to the right person. My name is John and I am the head of food and beverage. Follow me and I will call the Executive Head Chef and have him meet with you so that you can explain to him your dietary requirements.” Within five minutes I was sitting beside the Executive Head Chef who completely understood what I was saying and was willing to do whatever he could to prepare meals for me while on board. The chef asked if a salad would be alright for me for dinner the first night, and I said that it would be fine – just dark green, leafy lettuce, no iceberg lettuce, please. Good little girl scout that I am,
a couple of days earlier I had written out several of my favorite (and simple) raw recipes. We set up a meeting the next afternoon so that I could give him the recipes and some of the 40 pounds of nuts and seeds, nama shoyu, raw honey, etc., that I brought with me for use in the preparation of the raw meals. I walked away with John’s direct extension and the direct extension for the Executive Head Chef as well. I was starting to feel much better.
Every morning, my husband and I would enjoy breakfast together on our balcony, I with my green smoothie and he with his non-raw food. Throughout the cruise, I received delicious, gourmet raw meals for dinner. The maitre’d tasted everything I was eating, as well as everyone at my table, and when I had run into the chef, he told me that he too was enjoying sampling this new found way of food preparation.
So you see, it is possible to maintain your raw lifestyle while traveling, not without some preparation and planning – even on a cruise ship that’s accommodating thousands of meals every day!
LOV
E
9
“Love is a force that connects us to every strand of
the universe, an unconditional state that characterizes
human nature, a form of knowledge that is always
there for us if only we can open ourselves to it.”
-Emily Hilburn Sell
“Love is the most positive, life-affirming energy a
person can feel. It permeates all, is the strongest
power of all, and is the only superpower. Because it
can be generated from within, love is available to us at
all times.”
-John McCabe’s book, Igniting Your Life
“No matter how we have lived or what we have
experienced, I believe that we can choose to live in
a way that heals us. Luckily the brain continues to
form and rewire itself throughout our life, thus living
healthfully at any stage of life allows us to become
the healthful beings we were meant to be - and that
we strive to be. To heal our brains from unfortunate
experiences, we need the healing energy of love present
in our daily lives. Even better if this love is combined
with the best-quality foods available to us, intellectual
stimulation, daily exercise, the use of talents and
intellect, and intentionally goal-oreinted living.”
-John McCabe’s book, Igniting Your Life
“To love oneself is the beginning of a lifelong romance.”
-Oscar Wilde
“Too often we underestimate the power of touch,
a smile, a kind word, a listening ear, an honest
compliment, or the smallest act of caring, all of which
have the potential to turn a life around.”
-Leo Buscaglia
Since the ascent of Eros and Cupidon, from time immemorial, young lovers await with insuperable longing to unveil their passionate, tender love on this Valentine’s day.
Chocolate and wine have been the lover’s ultimate redeeming feature. These sinful divine creations are delightful in nurturing a new love or soothing a broken heart, a ‘coeur brisé.’
As with any courtship, the relationship of chocolate and wine can be difficult at times. The chocolate rules and will only tolerate a courtship that will go his way!
What wine do I match with chocolate? A white wine or a red nurtured in oak barrels?
It is subjective to each lover’s sense of smell and taste. You need to have an innovative spirit and taste a selection of wines to find the one most accommodating to your own preferences.
Rule of thumb – try to select a wine that is sweeter than the food. According to a Parisian sommelier, the wines should have a certain sweetness to ‘fight’ with the chocolate. The rule can be broken if there is a minimum of 75% cacao content in the chocolate: a marriage may then be consented with red wine.
How to taste wine and chocolate?
Observe, then smell the aroma or ‘bouquet’, and finally taste. Start by tasting a piece of chocolate and then follow by the wine. Neither chocolate nor wine should really dominate the other.
Which combinations of chocolate and wine have a ‘rocky’ courtship?
‘Vins verts’ such as Sauvignon, Muscadet or Vinho Verde do not like to ‘share a bed’ with chocolate. Neither do ‘mineral wines’ such as Rieslings.
Contrary to general belief, do not drink champagne with chocolate. This means anything with ‘bubbles’ does not marry well with chocolate. Let not your ‘chagrin d’amour’ overcast your longing for champagne. We may only break the rules, in this instance, for our deserted lovers.
The sweet wines such as Sauternes or Monbazillac are fine with fruit-based desserts, but they are not too happy when matched with chocolate.
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Recipes by Mila Ilina Article by Carmen Shelton [email protected]
Chocolate
&
Win
e
Mila Ilina
is a certified Gourmet Raw Food Chef &
Instructor with the Living Light Culinary Arts Institute. She
is the founder of Raw Radiance LLC, teaching the art of
raw cuisine for healthy radiant living. For info please visit
www.raw-radiance.com
WINE PAIRING
2009 Vin Gris of Pinot Noir (Pink) Organic/Biodynamic – Los Carneros Robert Sinskey Vineyards. USA
www.robertsinskey.com
2009 Benziger Grenache Rose (Pink) Sustainable/In-transition Biodynamics (Demeter) – Benziger Family Winery. USA www.benziger.com
2007 Grande Maison Cuvée Antoinette AC (Bergerac) (Red) Organic/Vegan – France www.vincermos.co.uk 1978 Cuvee Aime Cazes AOC Risevaltes Millesime (White) Organic/Biodynamic – Domaine Cazes, France www.cazes-rivesaltes.com
Mexican-Spice Chocolates
(From the Raw Chocolate & Wine Recipe ebook! www.raw-radiance.com) 1/2 cup melted cacao butter
1/2 cup raw cacao powder 3 Tbsp raw honey*
1 Tbsp coconut oil/butter* 1 Tbsp lucuma powder 1 Tbsp cinnamon
1/4 tsp cayenne (or more to taste) Pinch Himalayan salt
▪ Using a fine sifter, sift dry ingredients into a glass bowl (cacao powder, salt, optional superfoods), and set aside.
▪ Melt cacao butter to a warm liquid (see Recipe Instructions section). Add coconut oil/butter along with raw honey, allowing everything to incorporate and melt together.
▪ Pour the warm liquid into the bowl of dry ingredients while stirring the mixture. Continue to whisk until well incorporated.
▪ Pour the chocolate mixture into flexible candy molds, and place in the freezer for a minimum of 2 hours.
WINE PAIRING
2007 Zinfandel Old Vines Russian River Appelation (Red) Organic/Transition to Biodynamic – Porter Creed Vineyards, USA www.portercreekvineyards.com
2006 Sonoma County Port (Red) Sustainable/In-transition to Biodynamic – Benziger Family Winery, USA www.benziger.com
2004 Syrah Russian River (Red) Sustainable Organic//Biodynamic – Patianna Organic Vineyards, USA www.patianna.com
1995 Gewurztraminer Sélection de Grains Nobles (White) Organic/Biodynamics – Domaine Josmeyer Alsace, France www.josmeyer.com
Chocolate Truffle Mousse
(From the Raw Chocolate & Wine Recipe ebook! www.raw-radiance.com)
• 1/2 cup cashews (soak 2 hrs) • 1/2 cup raw cacao powder • 1/4 cup water
• 2 dates, pitted (soak 20 min) • 1 Tbsp raw honey
• 1 Tbsp melted coconut oil • 2 tsp vanilla extract • Pinch Himalayan salt
2 cups fresh strawberries (for dipping)
Soak cashews for 2 hours, rinse and drain. Set aside. Soak pitted dates in 1/4 cup water for 20 min. (Do not discard the water.)
Blend all ingredients in a high-speed blended (including the water dates are soaking in) until smooth and creamy. Add more water if needed for desired consistency.
Serve with fresh strawberries
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www.cheftinajo.com
A Touch of Chef
Tina Jo Stephens
Portobello Macadamia Nut Ricotta
Cheese Tomato and Basil Tower
Ingredients: Marinated Mushrooms • 3 portobello mushrooms, cleaned with stems removed • 2 tsp garlic minced • 1 green onion minced • 1/2 cup olive oil • 2 Tbsp nama shoyu • 1/8 tsp course black pepper • 2 Tbsp lemon juice, freshly squeezed • 1 tsp lemon, zest Macadamia Ricotta • 1/4 cup macadamia nut milk • 1/4 cup lemon juice, freshly squeezed • 2 Tbsp olive oil • 1 1/2 cups macadamia nuts, soaked 4 hours, drained, rinsed • 1/4 cup cashews, soaked 4 hours, drained, rinsed • 1 tsp Himalayan pink salt • 1 tsp garlic, minced • 1/4 cup nutritional yeast Heirloom tomatoes layers
• 3-4 whole beautiful Heirloom tomatoes or, if not available, your favorite ripe tomatoes, seeds removed, then slice
Basil leaf layers
• 1 whole fresh bunch, leaves only Procedure:
Marinating the mushrooms
1. Remove stems and wipe the mushrooms clean with a damp towel. (Save the stems for a treat later.) 2. Add the marinade ingredients to a large
re-seal-able bag or mixing bowl as listed. Toss ingredients
together, carefully insuring that the mushrooms are completely covered with marinade.
3. Set aside for 30 minutes to 8 hours. The mush-rooms can be marinated a day in advance, then stored in the refrigerator; the longer you marinate, the better the flavor.
Creating the macadamia nut ricotta
1. Add all the nut ricotta ingredients as listed in a high powered blender. Process ingredients until smooth and creamy.
Creating your tower
1. Remove mushrooms from marinade. (Save mari-nade for a fantastic salad dressing.) Begin by add-ing the first “cheese” layer to the Portobello, stem side up. This means the top of the mushroom will be face down on the plate (makes cutting a snap!). Next layer is sliced tomatoes, then basil.
2. Now add your second layer of cheese, top with portobello, third layer of cheese, basil layer, to-mato layer, fourth and last layer of cheese. Now top with the final portobello.
Stacking Tips
1. When adding 2nd Portobello, add cheese to stem side of mushroom first, then lay on top of the basil (it’s nearly impossible to spread cheese over basil leaves). Then simply spread another layer of cheese onto the top of mushroom and begin add-ing another layer of basil and tomato. For the 3rd and final Portobello, add cheese to stem side of mushroom first, then add to stack. This leaves the top of portobello face side up.
This layered fresh and delicious tower is delectable in flavor, aroma and texture. It’s the perfect dish for two. (Servings: 2) This layered fresh and delicious tower is delectable in flavor, aroma and texture. It’s the perfect dish for two. (Servings: 2)
17
This beautiful appetizer may be tiny in size, but it’s big on flavor! Each cup is a perfect bite. (Servings: 12) Ingredients: • 2 lb watermelon, cut into 1/4 inch cubes • 3 Tbsp sweet onion, finely minced • 1/4 cup olive oil • 1/8 cup apple cider vinegar • 1/8 tsp Himalayan pink salt • 1 pinch black pepper, freshly ground, or to taste • 1 Tbsp basil, minced • 2 cucumbers, large seedless Procedure:
1. Peel and cut cucumbers into 2 inch rounds. Scoop out the center flesh, leaving a bottom for your cup(keep for a refreshing snack). Set cucumber cup aside. 2. Cut the flesh from the melon and dice into tiny bite size pieces and set aside. 3. In a small bowl, combine the vinegar, salt, and pepper, then whisk until salt
is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the minced basil, taste, and adjust seasonings, if needed.
4. In a large bowl, combine the melon and onion. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. 5. Now stuff the cucumber cups with watermelon salad and garnish with basil
sprigs.
6. Any extra watermelon salad makes a great snack for later!
Cucumber Cups With Watermelon Salad
Ingredients: Chocolate Cake • 3 cups hazelnuts (unsoaked) • 16 whole medjool dates, rough chopped • 1 tsp vanilla extract, optional • 2 tsp hazelnut liqueur • 2/3 cup cacao powder • 1/8 tsp Himalayan pink salt • 1/8 tsp pumpkin pie spice (blend of cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom, star anise, fennel, black pepper)
Chocolate Ganache • 1/4 cup agave nectar • 1/4 cup cacao powder • 2 Tbsp coconut oil • pinch himalayan pink salt Procedure:
To make the cake
1. Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal.
2. Add the dates, then process again until the mixture begins to hold together.
3. Add the cacao powder, vanilla extract, pumpkin pie spice and hazelnut liqueur.
4. Process again until the cacao is well blended throughout the entire mixture.
To make the chocolate ganache
1. Place all ingredients in a blender and process until smooth and creamy.
Chocolate Hazelnut
Lava Cake
2. Pour the glaze over ice cream, fruit, chocolate cake, brownies, the list is endless.
3. The ganache can be stored in a sealed glass container for up to 2 weeks in the refrigerator. 4. To warm, place in a dehydrator on 105 F for
10-15 minutes or place in a double broiler to warm. Putting it all together
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
6. Add 2 Tbsp of the chocolate ganache to the top of each cake-filled ramekin.
7. Top the cakes with the remaining cake mixture evenly among the 4 ramekins; approximately 2 Tbsp of the cake mixture in each ramekin. 8. Again slightly press down to encase the chocolate
ganache.
9. Dehydrate at 105F for 15 hours. Tips:
• If you do not have hazelnut liqueur, you may use brandy, Kahlua, Irish Creme, Amaretto or. • If you prefer not to use alcohol, you can easily add hazelnut milk or coconut milk.
• I always double or quadruple the ganache recipe, as it is delicious and saves in the refrigerator for up to 2 weeks. I always find yummy uses for it!
These little bundles of chocolate goodness are simply Heaven-on-a-spoon! The combination of chocolate and hazelnut liqueur will have you hanging on by your fingertips. (Servings: 4)
What makes a house
a home?
ating, digesting and assimilating the optimal diet for your body type and lifestyle is a key part on the road to optimal health. Healthy lifestyle with all its components is also very important. Indoor air pollution, being a major component of a healthy life-style, affects us in ways that most people never realize. At least fifty million people in the United States suf-fer from respiratory illness and asthma is at an all time high. While diet pays a roll in these diseases, indoor air pollution also plays a major roll.
There is a wonderful alternative to a conventional house and the chemical cocktail it likely contains. Re-cently there has been a resurgence of building homes from natural materials. Strawbale, adobe and cob are coming into vogue in many places, and if built correct-ly, they don’t off gas at all.
The modern home can sometimes be chemical gas chamber made of thousands of toxic synthetic materi-als that are dangerous to builders, homeowners, and the environment. Houses are not just made of wood
and brick. They are wrapped in plastic and Styrofoam, have tiles glued down with adhesives, vinyl flooring, Formica countertops, plastic carpets, formaldehyde soaked insulation, fire retardant synthetic furniture, poly-vinyl-chloride water pipes, and the list goes on. In fact, probably the majority of the components of a home are toxic.
The Environmental Protection Agency (EPA) has esti-mated that indoor air pollution from chemicals such as those released by paint are responsible for more than 11,000 deaths from cancer, kidney failure, and respira-tory collapse each year. There are alternatives to con-ventional paint. Some companies offer zero VOC paint as well as sealers to stop existing paint from off-gassing. Other common household sources of chemical vapors, (VOCs), include ceiling tiles, draperies, floor coverings, gas stoves, plywood, particle board, stains and varnish-es, upholstery, wallpaper and there are more.
Some of the harmful chemical vapors that off-gas from these items include ammonia, benzene, chloro-form, formaldehyde, trichloroethylene, phthalates, and xylene/toluene. These vapors can cause Sick Building Syndrome. The symptoms of Sick Building Syndrome include allergies, asthma, eye, nose and throat irrita-tions, fatigue, headache, nervous system disorders, re-spiratory congestion, sinus congestion and many more. I live in a cob house. Cob homes can be built entire-ly from natural materials from the foundations to the paints. Cob is a style of earthen building developed in the harsh wet environs of the British Isles. It is similar to adobe, being made of the same natural ingredients, but where adobe is formed into bricks and sun dried cob is applied directly to the foundation by the handful or by the shovelful to create hand sculpted free flowing walls. Building with cob is a creative experience similar to sculpting with clay. Cob is stronger than adobe and more resistant to wet weather because it has a higher straw content and because it is monolithic. In other words, cob is not made into individual bricks, but rath-er the whole building is one single brick.
There are no seams for the walls to crack along. Cob is made from the same sand that is used to make cement,
E
but instead of mixing the sand with Portland cement to hold it together, it gets mixed with clay. And instead of using rebar to make sure that the walls don’t crack, cob uses the woody portion of grain producing grasses called straw. Cob is said to be the oldest and strongest natural building material on the planet. If does not burn, termites don’t eat it, and it does not rot. Two of the greatest benefits of a cob home are that not only will it not be poisoning you, but it can also be very in-expensive. Thus you can spend less time in a stressful work environment and more time participating in the life of your family and community which will certainly also keep you healthier and happier.
Earth is the oldest and most common building mate-rial on earth! A very large portion of the world’s people live in homes built of the earth and many of us who have not grown up with these traditional buildings are beginning to see the need to revive them in the West-ern world. Earthen buildings in one form or another have been built for thousands of years all over the world, in Africa, Europe, Asia, and the Americas. Parts of the Great Wall of China are built from earth as well as large parts of the first great cities, Babylon and Ur. In Yemen there are cob buildings five stories high built in the middle ages and still inhabited today. In South-ern England tens of thousands of cob (earthen) homes between 500 and 700 years old remain in use today as hundreds of new ones are being built with the encour-agement of the Queen.
In North America there is the Taos Pueblo, one of the oldest constantly inhabited buildings in the U.S., built entirely from earth. Even in the northeastern US many colonial era homes are built of earth, most of the wood-en ones having long ago burned or rotted away. There are at least forty adobe homes in New York over 100 years old. There are cob and adobe homes in Pennsyl-vania and Massachusetts. Even Paul Revere’s home in Boston is built of adobe bricks.
While there is not a plethora of contractors in the USA that offer natural buildings, there are many. There are also workshops available where one could learn how to build such a home. I suggest exploring the internet for more information.
by Craig B Sommers ND
www.rawfoodsbible.com
21
by Philip McCluskey
hilip McCluskey is a sought-after motivation-al speaker, author, and raw food expert who inspires and educates thousands worldwide about the raw food lifestyle, or, as he calls it, “the world’s sexiest diet.” After thirty-failed diet attempts and the looming prospect of gastric bypass surgery, raw food saved Philip’s life, transforming him from a morbid-ly obese 400 pounds to a fit, energized, and glowing 185 pounds.
Passionate about the vibrant health and energy he gained when he lost his poor eating habits and emotional hang-ups, Philip has made it his mission to spread hope and health to others. He has appeared as a guest speaker at the Raw Spirit Festival and CBS show The Doctors, and has also inspired half a million viewers who have fol-lowed his journey on YouTube. He is the founder of Lov-ingRaw.com, a source of advice and inspiration about the raw food lifestyle, and is also the author of three books,
including the upcoming World’s Sexiest Diet as well as Raw Food, Fast Food and Raw Food Salad Bar.
When Philip switched to a 100% raw food lifestyle in 2006, he lost over 215 pounds as well as the depression, anxiety, embarrassment, lethargy, and illness that had nagged him most of his life. In their place, he found re- newed energy, vitality, and happiness – as well as his fit-ter, healthier self. He inspires others to begin their own healing journey and not only lose extra weight, but gain vibrant health, mental clarity, a sense of purpose, and a renewed passion for life. His message to them is: “I be-lieve in you.”
When he’s not writing, speaking, or concocting fresh raw recipes, Philip enjoys spending time outdoors in the sunshine, hiking, camping, and rediscovering nature.
P
How To Make
Superfood Puddings
e. [email protected] | w. lovingraw.com10
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Most people find that their raw food journey begins with smoothies and salads. Then they discover gourmet raw, buy a dehydrator, and they find they can make treats at home. Then they juice fast, lose the taste for heavy foods, and switch to juices, salads, and usually spirullina. Right around that point is when long-term raw foodies branch out into different areas, experimenting with
different types of food. Some mono-meal and have little to no fats. Others get into eating raw dairy, or even raw fish or meat products. Others get into extended juice fasts and always seem to be doing a liver flush or master cleanse. And some of us, well, some of us do it all... Why? Cause it’s fun, it’s a journey, and we live outside the box. I found that a new phase for me was making Superfood Puddings. What are superfood puddings you ask? Basically like a smoothie, but with little to no water, and lots of superfoods added in. The more the merrier, and toppings usually work great on them too.
Note: If you are using lots of powders, make this an occasional snack. I would prefer to see you include higher water content foods than lots of dehydrated powders on a regular basis.
Remember the taste of cotton candy melting in your mouth? Being at the fair? Riding the rides, the taste, the rush, the excitement...
Well take that and triple it. That is what this Superfood Pudding is all about. A bit sugary, but perfect for a post workout treat. Here’s how you make it:
Cotton Candy Pudding
Note: If you are using lots of powders, make this an occasional snack. I would prefer to see you include higher water content foods than lots of dehydrated powders on a regular basis.
Remember the taste of cotton candy melting in your mouth? Being at the fair? Riding the rides, the taste, the rush, the excitement... Well take that and triple it. That is what this Superfood Pudding is all about. A bit sugary, but perfect for a post workout treat. Here’s how you make it:
Ingredients: • 2 frozen bananas (peeled) • 1 cup frozen blueberries • 3 tbs lucuma • 1 tbs honey • 1 pinch sea salt • 1/2 cup water • 1 handful freeze dried strawberries (Trader Joes) • 1 handful goji berries (optional) Directions:
1. Blend all except strawberries and gojis in the blender. Use as little water as possible, start off with 1/4 cup. The idea is to keep it a pudding texture.
2. Pour into bowl and crunch together strawberries into small pieces and sprinkle on top. (The Trader Joes brand really tastes cotton candy like when wet, but hopefully any freeze dried brand should do.)
3. Top with goji berries. (optional)
Transformation
Ingredients: • Cauliflower (1 whole chopped in popcorn size pieces) • Nutritional Yeast (a whole lot, just pour it in, maybe 4-8 heaping teaspoons) • Sea Salt (1/2 teaspoon or more, to taste) • Black Pepper (just shake it on) • Olive Oil (1 teaspoon) • Water (just a splash) • Optional: Spirulina (make it green, 1-3 tablespoons) • Optional: Coconut Oil (just a teaspoon if you wantsome coconut flavor)
• Optional: Cayenne (only if you are hardcore)
Directions:
1. Measure and prepare all the ingredients for the Raw Popcorn and put in a gallon size zip lock bag. 2. Now shake that bag until your arms hurt.
3. You can make it cheesier by adding more yeast, greener by adding more spirulina, and sticky by adding raw honey (only do that if you are going to dehydrate).
Note: You can eat the Raw Cauliflower Popcorn as-is, which I usually do, or you can dehydrate it overnight and it will shrink up into yummy little crunchy pieces. Be sure to go easy on the salt if you dehydrate, as the flavors will intensify
Raw Cauliflower Popcorn
www.superrawlife.com
Crystal Hutchens is a musician and filmmaker living in Alaska where she is working on a life altering film about spirituality and raw foods. After a couple years on gourmet raw foods she is now happy on mostly fruit and fasting towards breatharianism. She is available for consultations to anyone at any level on a healing journey. With the raw food cleansing came a heightened awareness of energy and intuition and she locally performs intuitive energy sessions to enable people on their healing path. She is the author of “Crystalism-Why We Die and How We Can Stop” available on her website RACrystalPalace.com. Links to her music, blog and Youtube can be found at CrystalHutchens.com
Raw Food and Cleansing
A few months after my son was born I started to suffer from the Atkins diet I was using to lose weight. I had chronic headaches, bad skin (worse than usual which was never very ideal), poor digestion, heartburn, lethargy and depression. I’d hit the wall on my weight loss. I was eating predominantly meat and getting by on coffee and advil for the headaches and other pains.
Before I got pregnant I had adopted a vegetarian diet but I craved meat something awful during the pregnancy and later found out I was anemic. Unfortunately, my cellular memory hadn’t known to crave iron pills so I ate total garbage during the pregnancy and following that up with Atkins put me in pretty bad shape.
A vivid dream about an energy being telling me I had cancer (and her advice to use a series of numbers and letters which upon waking I learned from Google was a chemotherapy) woke me right up. I had a pap smear done, which came back as displaysia, the beginning signs of cell abnormality, which leads to cancer. Always being kind of holistic minded, I started looking online for natural cancer cures and found the alkaline diet whose message was pretty clear; cancer can only grow in an acidic environment so get your body alkaline and you will heal all sorts of ills. There was no meat on the alkaline chart. A “coincidental” viewing of an animal testing video solidified the whole awakening and I went vegan almost over night.
I felt better, but after my son was on solid food I went back to work waiting tables and my lifelong mild back pain complaints became progressively more severe. This eventually led to an opiate pain medication addiction. It started out innocently enough, being prescribed by doctors and led to me finding multiple underground drug dealers when I couldn’t get enough medication to cover the pain.
When I came to terms with my addiction I realized the only thing I could do was get off the oxycontin by sweating it out. This was a week of hell of which I will spare you the details. Words cannot describe how horrible I felt. When I was able to get up for short periods I was googling for a pain cure. I learned about myofacial tension syndrome, fibromyalgia and somewhere along the way I stumbled on the enzyme connection. This led me to raw foods and
after reading many healing testimonials I realized this could be the answer and I committed to trying it.
It wasn’t easy at first. Detox symptoms of toxins being released were harsh. I had no energy and a turpentine headache that held on for more than a week. Eventually the initial worst of it passed and I became the star of my local raw vegan potlucks with my amazing recipes. I started making a decent living making food for people and teaching classes. I got really into the superfoods and was hooked on raw cacao. It took me a long time to realize I was addicted to it and even longer to break the addiction. Most importantly I felt great, lost weight, my pain became minimal and many things I’d suffered from and accepted as normal went away. Sweating, dandruff, chronic runny nose, painful periods, insomnia and nightmares all dissolved. I had energy, passion and a heightened intuition.
Eventually I couldn’t tolerate oils, coconuts, cacao butter and most nuts, especially cashews. My body had become so clean that fats gave me acne and I was gaining back weight. I started to see the whole process (even back to the veganism 2 years before going raw) as my body evolving off food and discovered many other people who had my same experiences and had become breatharian or liquidarian.
This led me to a water fast which taught me a lot about where I am on my journey and eventually led me back to eating mostly fruits, greens and juice. After all those complicated recipes and superfoods that I thoroughly enjoyed, I can honestly say my favorite recipe is a ripe chilled papaya cut open and eaten with a spoon. A bowl of cherries or blackberries is a close runner up. I gave up cacao when I gave up all fats and at the same time I lost weight, mood swings, the acne and the lethargy that came when the cacao crashed.
I’m into my second water fast now and this is where the deep healing begins. I can see this all as a beautiful process that starts with a crisis and takes us on a journey of discovery about ourselves and what we truly need to be nourished which I now believe is nothing but love… love for ourselves, compassion for others on the journey and gratitude to the creator for making this incredible journey possible.
101
BIO
WorkOut
Program
by Beau Stine
Team Beachbody Coach [email protected]
http:/www.beachbodycoach.com/beaustine (801) 694-3742
This work out requires dumbbells or bands, a Pull-Up bar, water, and a towel.
Chest, Back, and Shoulders
Tip of the Day: Pick a weight that works for you. 8 to 10 reps builds muscle mass. 12 to 15 reps will make you lean.
Warm Up: 30 seconds of knee to hand touches, 30 seconds of jogging in place, 30 seconds of high knees, 30 seconds of butt kickers, 30 seconds of jumping jacks, 30 seconds of cherry pickers.
Stretch: Neck stretches left and right 10 seconds each, 6 to 8 huggers, 6 shoulders rolls forward and back-ward, cross body arm stretches, arm circles small and big/forward and backward 20 seconds each, Wide arm chest stretches 3 or 4, 15 seconds of shakers. Rest: Take 30 to 60 seconds of rest in between each move. If needed, take more rest.
www.superrawlife.com
Round
1
This is a repeat workout. First round is chest, back, and shoulders. Second round is reversed shoulders, back, and chest. If needed take it easy on the first round and then turn up the heat on the second round.
Mid-Pushups: Max Reps Chin-Ups: Max Reps
In and Out shoulder lifts: 16 Reps Wide-Pushups: Max Reps
Wide Grip Pull-Ups: Max Reps
One Arm Switching Shoulder Press: Refer to Tip of the Day. Close-Pushups: Max Reps
Close Grip Pull-Ups: Max Reps
Upright Rows: Refer to Tip of the Day. Decline Pushups: Max Reps
Bent Over Dumbbell Pulls: Refer to Tip of the Day.
Seated 90 Degree Shoulder lifts (Forward and Upright): 16 Reps. Diamond Pushups: Max Reps
Seated Bent Over Dumbbell Pulls: Refer to Tip of the Day
2X Weighted Arm Circles: Forward and Backward, 10 seconds each. Rest for a minute, now its time for Round 2!
www.superrawlife.com
Round 2
Round
2
Round 2
In and Out shoulder lifts: 16 Reps Chin-Ups: Max Reps
Mid-Pushups: Max Reps
One Arm Switching Shoulder Press: Refer to Tip of the Day. Wide Grip Pull-Ups: Max Reps
Wide-Pushups: Max Reps
Upright Rows: Refer to Tip of the Day. Close Grip Pull-Ups: Max Reps
Close-Pushups: Max Reps
Seated 90 Degree Shoulder lifts (Forward and Upright): 16 Reps. Bent Over Dumbbell Pulls: Refer to Tip of the Day.
Decline Pushups: Max Reps
33
SolArized
drinking WAter
by Beverly Dunford
Beverly Dunford is a dynamic individual. She has overcome many adversities and has been through her own “trial by fire,” and is now, truly a Diamond, sharing her light with everyone she meets.
Beverly completed a Bachelor of Science Degree in Human Growth and Development from Utah State University in March of 1996. She became a Reiki Master in December of 2000 and graduated from the Utah College of Massage School in October of 2001. She earned certificates for Medical Massage and Infant Massage Instructor in May of 2003.
Beverly had been dealing with chronic fatigue since a 1997 car accident and was sick and tired of being sick and tired, so on January 10, 1999 when she got word of a marathon that was going to be held in her area for the first time that September, she wanted to train for and run it to see if she could “run out” the chronic fatigue she was experiencing. When she voiced her desire to her neighbor who was a long time marathon runner, he suggested that she train this year and then run the 2000 marathon. That didn’t suffice Bev, as she desired to run the first marathon and then continue running each Top of Utah Marathon thereafter.
His doubting that she had time to train well enough to be able to complete the first marathon only encouraged Bev more so as to prove to him that she could. She told him she didn’t have to win her division and that just to be able to finish under 5 hours would make her happy. He offered to let her run with him on Tuesdays and Thursdays once she got to where she could run several miles without being winded. She started going out for a walk every day and would jog what distance she could, doing what was comfortable for her body. By the first part of April Bev was confident enough to start running with her neighbor and knowing that she didn’t want to...
store shelf. Many have heard the story of the American soldiers serving in Iraq who died of toxic chemical poisoning because of drinking soda pop that had been left sit-ting in the hot sun. When certain contain-ers get hot they leach toxic chemicals into the food or beverage we are going to eat or drink. This is why it is not good to heat things up in plastic containers or cook in a pan that emits metal. Personally, I store the food in my pantry and fridge in glass jars. I cook my food on the stove or in my oven using glassware or a surgical quality stainless steel type of pan.
Using a glass bottle to make your solar wa-ter in is very important as you don’t want toxic chemicals leaking through into your drinking water. Green or blue bottles are neutral colors so they are my personal preference. They also represent the colors of the heart and throat chakras. If I could find a non lead glass colored bottle in each of the colors of the chakras, I would drink olarized drinking water is
kitch-en tap water which has bekitch-en poured into a glass bottle, set on the counter overnight without a lid on it so the chemicals in the public water sys-tem can dissipate, then set in the sun dur-ing the day to be energized by the suns solar rays. This process makes the water taste more pleasant. Many people are fil-ing their stomachs full of store bought beverages that have toxic chemicals and acidic sweeteners in them which not only fill their bodies full of toxins, they also fill our landfills full of empty toxic containers that contaminate our soils.
Some containers leach toxins into food especially when exposed to high tempera-tures like when you leave a bottle or a can of liquid in the car on a hot summer day or heat it up in a microwave. No one knows for certain the complete history of how our food has been cared for during the process of producing it and getting it to the grocery
solar water from each color just for the added benefit of how the different colors affect every system and cell of my body. To make a solar water bottle find a glass bottle you like. An empty wine or juice bottle makes a great container for the solar water. Soak the bottle in a sink full of wa-ter over night to soak off the labels. With a scouring pad and some all natural goat milk soap scrub off the sticky glue that held the label on. If you don’t have the cork or the lid the bottle came with, just fold up a paper napkin and stick it in the top of the bottle. Make sure the water lev-el is low enough from the top so that the napkin isn’t absorbing up the solar water. It is nice to have about 12 bottles soaking in the sun at a time so that you have plenty to drink and some to share. Once they have been in the sun for a day I leave them on my kitchen counter to drink from.
S
Disease thrives in an acidic state. Drink-ing alkaline solar water helps to keep our muscle tissues hydrated which is neces-sary for our vital organs to be able to func-tion as they were intended to do so. It is good to consume at least one half your body weight in ounces of solar water each day, so if you weigh 140 pounds it is good to drink at least 70 ounces of water each day. If you are athletic and or sweating a lot, you may want to increase your water consumption to be one ounce of water per each pound of body weight. Therefore if you weigh 140 pounds you may want to consume 140 ounces of solar water per day. The earth, our body and our brain are all approximately 70% water. We may be able to live five weeks without eating food as long as we drink water; however we can only live 5 days without water and suffer grave consequences when we go without water for very long. Water is vital to our ex-istence and most people are dehydrated to some degree most of the time. If you are thirsty you are already slightly dehydrated. Drinking a big glass of solar water when-ever you feel hungry and before a meal or snack fills the stomach briefly and makes you feel fuller and stop eating sooner. The water in your system briefly increases me-tabolism as the body then has to work to process it. Breaking down body fat during weight loss produces wastes that must be eliminated through the kidneys. Drinking enough water is important to keep the kid-neys functioning to remove these wastes.
I recommend that you drink 16 ounces of solar water each morning with a teaspoon of baking soda dissolved in it to help flush out your system and then wait 30 minutes before eating.
It is very important that water taken in is in balance with body salt – electrolytes. Drinking too much water without taking in salt dilutes the salt in your blood tissues and presents the risk of hyponatremia, an electrolyte disturbance in which the sodium (salt) concentration in the serum is lower than normal which could cause heart attack and even death. This is why the consumption of a good healthy salt like Redmond Real Salt Mineral Sea Salt is so important to our well being and why drinking lots of solar water and using min-eral salt is such an important part of my Strength From Within 21 Day Body Detoxi-fying Cleanse.
Cleansing our bodies of the toxins that we consume from the air we breathe, things we ingest, and the chemicals we put on our bodies for personal grooming that are absorbed through our skin (the larg-est organ of the body), helps our bodies to be able to function at more optimal levels so that we may enjoy good health and vi-tality. I highly recommend that everyone do a natural body detoxifying cleanse at least once a year. To learn more about my Strength From Within 21 Day All Natural Body Detoxifying Cleanse visit my website at www.strengthfromwithin.biz.
slow him down edged her on even more quickly. She ran 5 miles every Tuesday and Thursday with him, and then did a long run alone on Sundays adding another mile each Sunday.
Fortunately for Bev, her niece had just completed massage school and needed to give practice massages while building a clientele and was offering a family discount of $25 per massage. Bev decided she couldn’t afford to pass up such a great opportunity and started going in for a weekly massage. At the age of 40, with the aid of a weekly massage and the helpful tips from her running partner, on September 25, 1999 Bev crossed the finish line in 4:51.40.4. She had planned to stay conditioned and run the Top of Utah Marathon every year from then on however a car accident on November 19, 1999 left her with headaches, and back and knee pain and she found it too painful to continue on with her running.
During this time Bev was providing professional day care services and had a state licensed family group daycare center in her home where she hired teachers to
help so that she could provide the children with a 1:4 teacher student ratio. After the accident Bev found it difficult to lift and care for the children and the noise agitated her headaches so she decided she would need to find something else to supplement her income as she needed to hire more teachers to replace the lifting required of her job.
By December of 2000 Bev had become a Reiki Master. She learned of a 21 day Reiki healing session where you do a Reiki healing session for 21 days on a client. Bev tried it out on a friend who was on kidney dialysis and her friend said it was the only hour of the day that she didn’t experience pain. Word had it that it might become required to have a massage license to charge for Reiki. Realizing it would be a great skill to have, Bev decided to attend massage school and become licensed so that she could share massage with others and do professional trades for her own bodywork needs.
Bev graduated from massage school in October of 2001 and began doing massage after daycare hours. She soon realized that
massage took a lot of physical exertion and that she was not strong enough to do massage full time either. Finding it necessary to close down her daycare and unable to support herself Bev lost all the worldly possessions that she had worked so hard to accumulate over the years and became very depressed.
To aid in her own healing, Bev began reading everything she could about natural holistic health and over the years kept adding to and revising the 21 day healing sessions to encompass the new things she was learning, which she now calls her Strength From Within 21 Day Holistic Body detoxifying Cleanse. Bev also invented some chakra balancing color therapy Personal Power Pillowcases which she feels have aided tremendously in her healing process.
Life experiences have developed Beverly into a gifted, compassionate leader in the healing arts. To learn more about the services she offers please visit www. StrengthFromWithin.biz
