Raw Food Recipe: Grapefruit & Chia Salad

A simple raw, vegan and gluten-free salad for a rainy Monday snack. I had some cucumber that was reaching it's mush phases and a sack of grapefruit so this is what I have invented; Grapefruit can be an acquired taste. So I wouldn't go making a triple sized recipe if you are not sure about how your taste buds feel about this bittersweet delicacy.

Love and light,

Keela

Grapefruit & Chia Salad 

with Cucumber and Lucuma

 

Ingredients

1 Grapefruit

1/3 Cucumber

4t. Chia Seeds

1 T. Lucuma powder

Directions

Peel and dice the grapefruit. Slice the cucumber paper thin or as close as you can get. Toss with chia seeds and lucuma powder and let sit for at least seven minutes. Enjoy!

Raw Food Porn: Saucy Avocado Salad

I think I will save this recipe for my next un-cook book. I thought I'd post the pics in a new series I'm calling Raw Food Porn. This will include recipe's of mine that I didn't write down and some especially eye catching dishes from various Rawk Stars around the globe. 

To inspiration and obsession!

- Keela

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Garlic: The Raw Facts

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the Giza pyramids were built.
  
The Spirit
Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China dates back to 2000 BCE. Garlic has been regarded as a force for both good and evil. According to Cassell's Dictionary of Superstitions, there is an Islamic myth that considers that after Satan left the Garden of Eden, garlic arose in his left footprint and onion in the right. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.

In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Some devout Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.
A belief among some Hindus is that when Devas and Asuras fought for nectar during churning of the ocean of milk (Samudramathan) in the other world, two Asuras were able to get access to nectar and had some quantity in their mouths in stealthy ways. Knowing the Asuras' foul play the God cuffed the heads of those Asuras before they could swallow it and as a result nectar fell down on the earth from their mouths in drops which later grew as garlic; that is why the vegetable has such wonderful medicinal properties.
In some Buddhist traditions, garlic - along with the other five "pungent spices" - is understood to stimulate sexual and aggressive drives to the detriment of meditation practice
In the account of Korea's establishment as a nation, a tiger and a bear prayed to Hwanung that they may become human. Upon hearing their prayers, Hwanung gave them 20 cloves of garlic and a bundle of mugwort, ordering them to eat only this sacred food and remain out of the sunlight for 100 days. The tiger gave up after about twenty days and left the cave. However, the bear remained and was transformed into a woman.

The Science
In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity.
Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.

Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs. The Cherokee also used it as an expectorant for coughs and croup

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.

Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.

Proper Preparation
When crushed, Allium sativum yields allicin, an antibiotic and antifungal compound. The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids

The Bummer(?)
Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley.

I rarely go a day without garlic. I take it like most people I know take Advil. It is mother nature's multi-vitamin and I am blessed to be loved by people who don't mind the smell. I hope you've learned something new and happy garlic adventures!

Love,
Keela

Eating to Live

The Meat-Disease Connection

 

Dr. Fuhrman’s position on the consumption of animal products is pretty clear, meat and diary dairy products leads to disease like heart disease and cancer. Even “healthy” choices like fish and chicken put you at risk. Take a look at this section from Eat to Live:

There is a relationship between animal protein and heart disease. For example, plasma apolioprotein B is positively associated with animal-protein intake and inversely associated (lowered) with vegetable-protein intake (e.g., legumes and greens). Apolioprotein B levels correlate strongly with coronary heart disease.1 Unknown to many is that animal proteins have a significant effect on raising cholesterol levels as well, while plant protein lowers it.2

Scientific studies provide evidence that many animal protein’s effect on blood cholesterol may be significant. This is one of the reasons those switching to a low fat-diet do no experience the cholesterol lowering they expect unless they also remove the low-fat animal products as well. Surprising to most people is that yes, even low-fat dairy and skinless white-meat chicken raise cholesterol. I see this regularly in my practice. Many individuals do not see the dramatic drop in cholesterol levels unless they go all the way by cutting all animal proteins from their diet.

According to Dr. Fuhrman white meats are no savior either:

Red met is not the only problem. The consumption of chicken and fish is also linked to colon cancer. A large recent study examined the eating habits of 32,000 adults for six years and then watched the incidence of cancer for these subjects over the next six years. Those who avoided red meat but at white meat regularly had a more than 300 percent increase in colon cancer incidence.3 The same study showed that eating beans, peas, or lentils, at least twice a week was associated with a 50 percent lower risk than never eating these foods.

Chicken has about the same amount of cholesterol as beef, and the production of those potent cancer-causing compounds called heterocyclic amines (HCAs) are even more concentrated in grilled chicken than in beef.4 Another recent study from New Zealand that investigated heterocyclic amines in meat, fish, and chicken found the greatest contributor of HCAs to cancer risk was chicken.5 Likewise, studies indicated that chicken is almost as dangerous as red meat for the heart. Regarding cholesterol, there is no advantage to eating lean white instead of lean red meat.6

The correlation between disease and consumption of animal products seems very clear. Even newer research warns of heighten stomach cancer risk associated with eating processed meats, like sausage, smoked ham, and bacon. Reuters reports:

A review of 15 studies showed the risk of developing stomach cancer rose by 15 to 38 percent if consumption of processed meats increased by 30 grams (1 ounce) per day, the Karolinska Institute said in a statement.

These foods possess cancer-causing additives outside of meat’s normal cancer-causing agents:

The institute said processed meats were often salted or smoked, or had nitrates added to them, in order to extend their shelf-life which could be connected to the increased risk of stomach cancer, the fourth most common type of cancer.

If this information spooked you, you might want to consider Dr. Fuhrman’s advice, “The best bet for overall health is significantly limit or eliminated all types of meat—red and white.”


1. Campbell, T.C., B. Parpia, and J. Chen. 1990. A plant-enriched diet and long-term health, particularly in reference to China. Hort. Science 25 (12): 1512-14.

2. Descovich, G.C., C. Ceredi, A. Gaddi, et al. 1980. Multicenter study of soybean protein diet for outpatient hyper-cholesterolaemic patients. Lancet 2 (8197): 709-12; Carroll, K. K. 1982. Hypercholesterolemia and atherosclerosis: effects of dietary protein. Fed. Proc. 41 (11): 2792-96; Sirtori, C. R., G. Noseda, and G.C. Desovich. 1983, Studies on the use of soybean protein diets for management of human hyperlipoproteins, in Gibney, M.J., and D. Kritchevsky, eds. Animal and vegetable proteins in lipid metabolism and atherosclerosis. New York: Liss, 135-48; Sirtori, C.R., C. Zucchidentone, M. Sirtori, et al. 1985. Cholesterol-lowering and HDL raising properties of lecithinated soy proteins in type II hyperlipidemic patients. Ann. Nutr. Metab. 29 (6): 348-57; Gaddi, A., A Ciarrocchi, A. Matteucci, et al. 1991. Dietary treatment for familial hypercholesterolemia—differential effects of dietary soy protein according to the apoprotein E Phenotypes. Am. J. Clin. Nutr. 53: 1191-96; Carroll, K.K. 1983. Dietary proteins and amino acids—their effects on cholesterol metabolism, in Gibney, M.J., and D. Kritchevshy, eds. Animal and vegetable proteins in lipid metabolism and atherosclerosis. New York: Liss, 9-17; Jenkins, D.J., C. W. Kendall, C.C. Mehling, et al. 1999. Combined effect of vegetable protein (soy) and soluble fiber added to a standard cholesterol-lowering diet. Metabolism 48 (6): 809-16; Anderson, J. W., B.M. Johnstone, and M.E. Cook-Newell. 1995. Meta-analysis of the effects of soy protein intake on serum lipids. N. Eng. J. Med. 333 (5): 276-82; Satoh, A., M. Hitomi, and K. Igarashi. 1995. Effects of spinach leaf protein concentrate on the serum cholesterol and amino acids concentrations in rats fed a cholesterol-free diet. J. Nutr. Sci. Vitaminol. (Tokyo) 41 (5):563-73.

3. Singh, P.N., and G.E. Fraser. 1998. Dietary risk factors for colon cancer in a low-risk population. Am. J. Epidem. 148: 761-74.

4. Sinha, R., N. Rothman, E.D. Brown, et al. 1995. High concentration of the carcinogens 2-amino-1-methyl-6-phenylimidazo-[4,5] pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res. 55 (20):4516-19.

5. Thomson, B. 1999. Heterocyclic amine levels in cooked meat and the implication for New Zealanders. Eur. J. Cancer Prev. 8 (3):201-06.

6. Davidson, M.H., D. Hunninghake, K.C. Maki, et al. 1999. Comparison of the effects of lean red meat vs. lean white meat on serum lipid levels among free-living person with hypercholesterolemia: a long-term, randomized clinical trial. Arch. Intern. Med. 159 (12): 1331-38.

A list of Acid / Alkaline Forming Foods

Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. 

 

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
 
Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!!


 
This chart is intended only as a general guide to alkalizing and acidifying foods. 
 

...ALKALINE FOODS...		...ACIDIC FOODS...
ALKALIZING VEGETABLES Alfalfa Barley Grass Beet Greens Beets Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products Veggie Juices ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.		ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN: There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Brazil Nuts Brussel Sprouts Buckwheat Cashews Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans		Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Quinoa Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Tomatoes Yogurt

A Skeptic's Take on Raw Food

I love this article by raw skeptic Jason Kessler over at Food Republic.

When Is It Okay To Eat Raw Food?

An exploration of that which can never be cooked

By Jason Kessler 

A wise man once said “Oh baby I like it raw. Yeah baby, I like it rawwwww.” That man was Ol' Dirty Bastard. Since I'm neither old nor dirty, I don't share his sentiments. I've never been much of a fan of the raw movement. Sure, I like a good salad every now and then but a low-temperature meatless world is not a world in which I'd like to live. So when I was invited to M.A.K.E., the new home of all things raw in the LA area, I was more than a little skeptical. In fact, I scoffed. Audibly. I know there's a ton of health benefits to eating raw, but I couldn't get past the nagging question that kept popping up in my head: Can raw food actually taste good?

M.A.K.E. comes from Matthew Kenney, who's made his name on raw cuisine with a Food & Wine Best New Chef award and some Beard nominations along the way. Now's he got both restaurants and cooking schools in Chicago, Oklahoma City and Santa Monica, with more on the way. Unfortunately, the menu looks like an Onion parody of a raw food menu. The first thing listed is a dish centered around “tree nut cheeses,” and after that you get crunchy word combos like “sous-vide portobello” and “cashew yogurt.” As you can imagine, I was ready to hate it. Then something weird happened – I tasted the food. And I liked it.

The turning point came when they set an order of kimchi dumplings in front of me. Traditionally, you can't make dumplings with raw food because you have to cook the dumpling skins to make then, um, edible. M.A.K.E. doesn't cook anything so they had to come up with an alternate, and their substitution is pretty genius. They use a super-pliable wrapper made with dehydrated coconut. I honestly didn't care what it was made out of. I just wanted more. The only thing that matters to me is whether or not something tastes good and these dumplings, my friends, tasted great.
In retrospect, I haven't had a lot of experience with raw food. I've gone down the vegan path far too often and I've had issues with vegan food for years. I never understood why anyone who consciously eschews meat would want to dine on products made to taste and look like meat. Seitan, tempeh and the rest of those meatstitutes (that's the mash-up of meat and substitute, not meat and prostitute) are heavily processed and always end up making me feel like I've consumed a bowling ball. It's amazing that in our new gluten-averse culture, vegan restaurants are peddling gluten like it's the second coming of pork. Realistically, if you've decided not to eat meat, why are you pretending that you're eating meat? All those vegan “buffalo wings” and “sausages” and whatever else you can put into quotation marks are just poseurs. 

Raw food doesn't have that problem. Sure, it pretends to be dishes you know and love. The “lasagna” on the M.A.K.E. menu is really just a stack of sliced vegetables with some pesto, but at least all the ingredients can legitimately be classified as food. As the meal came to a close, I found myself with a new attitude towards going raw. Can raw food actually taste good? You bet it can and, oh baby, I like it raw. Yeah baby, I like it rawwwww.

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Raw Food Recipe: Simple Coconut Curry (with video!)

This is my most popular video by far with over 3,000 views on my YouTube channel. It's hard to find a young thai coconut this time of year especially here in Oregon. I've started buying the dried coconut from Costco and re-hydrating it. It's AMAZING. I've used it to make coconut yogurt and raw whipped cream. I hope you enjoy. Stay tuned for my next post for the incredible benefits of the coconut.

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Rawpalooza - Discover the benefits of a raw food lifestyle

(NaturalNews) Although I'm not 100% raw, I value the raw food diet as a powerful detox, cleansing and healing therapy available to anyone. Thanks to the word spreading about positive results, the raw food movement continues to grow, and more people realize the benefits of consuming fresh raw fruits and vegetables, nuts and even raw food smoothies. Eating more raw, organic foods has been shown to reverse the aging process, increase longevity, accelerate weight loss, and open the flood gates for improvement in all areas of your life.

We partnered with Steve Prussack (Editor of VegWorld Magazine/ Host of Raw Vegan Radio) to bring you a program to provide the keys to superior health, conscious growth, and spiritual evolution. Our intention is to clear away the confusion about healthy living and help you overcome the misinformation that has been prevalent in mainstream society. We have brought together the world's leading experts, pioneers, and inspirations in raw food living, consciousness, spirituality, and wellness to showcase the latest insights, research, and practices that are proving to reverse/prevent disease, create more vibrant lives, as well as transform individuals all over the world.

Here is just a sample of what you'll discover with the Rawpalooza Home Program: Everything you need to know about thriving on a raw food diet Proven methods of body purification and cleansing How to eat raw food on a budget Secrets behind the 80/10/10 diet The magic of green smoothies Do you NEED to be 100% raw? Sustaining on a raw food diet Raw food cleansing Vs. dieting Eating raw food for your personality type .The biggest raw food controversies revealed Amazing secrets about raw food for rejuvenation and longevity How eating late at night can sabotage a healthy lifestyle Common mistakes made on the raw food diet Vital breakthroughs about the energy of food Get it here.

If that weren't enough, you'll get: The truth about Superfoods and Hhrbs How to live on $1 a meal Tricks of the ancients that are MORE useful today Raw foods vs. living foods The #1 problem people face when doing a cleanse and how to overcome it How the raw "movement" has changed in 21 years Can a raw food diet cure diseases such as diabetes, heart disease, cancer, and arthritis? Is cooking really harmful to food? Eating raw foods in the winter Breakthroughs in intuitive eating Raw food in the mainstream.

Everything you need to know about raw parenting Your raw lifestyle and dating Revolutionary secrets of the hardcore health warrior The essentials of juice fasting/feasting The Rawpalooza Home Program features over 40 audio mp3s and transcripts with incredible leaders such as Victoria Boutenko, Dr. Jameth Sheridan, Markus Rothkranz, Gary Null, Dr. Doug Graham, Charlotte Gerson, Bo Rinaldi, Jay "Juiceman" Kordich, Dr. Will Tuttle, and many more. It's your life...

Raw Inspiration #001

Testing A Skin Care Regime...

Nori Panacea

• Nori Sheet
• Spinach
• Handful of red grapes
• Cucumber
• Walnuts, chopped
• Cracked Pepper
• Raw Mozzarella

Inspired by Greece and named after the goddess of healing, this invention was a lovely crisp meal on a sunny day. I dipped it in nama shoyu/vinegar/fig puree.