Raw Food 30 Day Challenge

Raw food recipe of the day




Raw Spaghetti
Compliments of Rick Dina, D.C.

 2 medium green zuccini, as thick (fat) and straight as possible.

 “Spiralize” in “Saladacco (Spiral Slicer)”, or similar machine.  Shredded zuccini can work also, but the authentic “pasta effect” is not as notable.

Arrange on plate similar to pasta. 

Pasta Sauce

10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)

Blend all of the sauce ingredients in a blender or Food Processor.  Add the soaked sundried tomatoes last, a few at a time.

Pour nicely over the zucchini “pasta”.   Some fresh curly parsley sprinkled over the top adds a nice touch! 

Other Options

Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.



 

Yummy raw food Flax Seed Recipe



Flax Crackers
4 cups whole flax seeds, soaked 4-6 hours
1/3 to 1/2 cup Braggs Aminos
juice of 2-3 lemons

Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture completely dry. Approximately 5-6 hours.

Optional:

You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.

I did raw vegan for a few months and lost so much weight that I had to stop. I've added brown rice, sweet potatoe, and an occasional gluten-free baked good into my diet to maintain my weight. After 25 years of eating junk, I saw the light and have felt/looked so much better since.

Good day all!

Today has been wonderful so far! I woke up ready to take on the day! I nourished my body with my morning shake (detailed on day 1) . I get a whooping 23 gm of Plant Protein! Rawsome!!!! Yesterday's headache is gone, feeling good today! Here's today's meu so far.

Day 4

Breakfast: Morning Shake ( detailed on day 1 breakfast)

Morning Snack: Half of a honeydew melon!

Lunch: Raw zesty tomato soup

Best wishes for your health!

Last Edited by Awakened In Christ on 05/29/2012 01:05 PM

Congrats AC! I'm proud of you! To stop weightloss on raw you can add more nuts to your diet and still be raw! It slows down the weight loss and maintains what you have! Got to love it!

Greetings and the best of health to you too! I've made it a month now and there's no looking back. I'm surprised it took this long to start - I think that was a guilt trip!

I was married nearly thirty years and my husband passed away rather suddenly, was sick only a couple months and then gone. We lived out in the sticks most of that time, the 'old way' with no mod-cons and were rather poor. (by choice, so we could stay out there) We started solar just to run a few appliances and computer system and did use our juicer but he always thought we couldn't afford to go raw so we never did. I can't help feeling that if I had been just a bit smarter, and more stubborn too, I'd have kept him with me longer. It's odd the things that motivate us humans, or interfere with motivation, that we don't even find till we actually start on a cleansing.

You mentioned Dr. Wigmore, so you probably read Survival into the 21'st Century by Viktoras Kulvinskas too? They worked together in the Hippocrates Health Institute. My husband and I both loved that book and it remained our ideal, which we tried to follow whenever we lived in places that made it possible.

Good produce is expensive and in small towns, hard to find! The first hurdle to get over is the need for 'variety,' if you're on a budget and good stores are far away. To that end, sprouting is probably the most important thing one can do, not least because it's easy, can be done anywhere even with little space available and enables one to produce one's own variety of greens, even off-season when there are 5 feet of snow outside the door. A visit to the local feed store might get one a bag of winter wheat (they don't generally spray the hell out of that) much cheaper than a health store for wheatgrass - I grow it for my cats and dogs anyway so they won't chew on our Southwest grasses, which are too tough for their guts and will cause lacerations.

[link to www.rawfor30days.com]

This lady is wonderful. Very 'unconventional' approach. When I saw the first part, I was sure I wouldn't watch all 8 at one time but they were too entertaining to quit.

It doesn't hurt to cook pasta tomato sauces w/ onions & garlic, plus oregano and spices. I do use the spinach pasta.

For lunch today I had:

2 zuccini (courgettes in UK)
1 cucumber both spiralized
Handful of samphire - if not available soaked dulse.
4 large flat mushrooms (4 inch size). Dressing: tamari sauce, garlic, lemon juice, olive oil, pink salt and pepper.
Slice mushrooms, add sauce to taste and dehydrate for 4 hours.
Handfull of black olives.
Soak two hanfulls of cashew nuts in water, then mix all the
ingredients together.
Best salad ever.

Pink salt? Well, la-a-h dee da-a-h...:)
The stuff is popular here too, at least in some parts of the country, but it's not cheap anywhere. It would be a hard sell in the rural Southwest so if we want something like that, we have to order it online. Why do you use it?

Pink Sea Salt deposits are found in the Himalayan and Andes mountain ranges. During the Jurassic period the ocean floor buckled upwards forming the mountains and trapping the sea salt.

It contains 82 trace minerals incuding calcium, magnesium, iron, zinc, copper and gold giving it a marbled pink colour.

I never use table salt. There is Celtic sea salt and unusual Hawaiian coloured salts to choose from it just depends on the minerals giving the colour. Its the mineral content I am after not so much the salt.

Its readily available in the UK, just use what you can get access to remember you only need small quantities.

Thanks for the info! I'm going to look for some of this. About 5 years ago, I started buying extra sea salt in bulk every time I went to the health food store 'just in case.' The 'in case' happened when my spouse passed away and I ended up moving to an even more remote area - at least one a bit farther away from a health food store. I do order online for nutritional things but it's mostly for my dogs and cats. Now that I've gone raw and am determined to stay that way, I realize I'm going to have to include my own needs too.

By the way, I just found out the hard way that I can't drink alcohol anymore. Not that I did much anyway, but almost all my neighbors drink beer and they just hand you one when you go in the door. I went over to one last night to take a carrot salad I made that was too good not to share and drank 2 beers with him. This morning, I felt as if he'd run over me with his backhoe too.

The salad dressing is simple but you have to be particular about grinding your cumin seed yourself. I can't overstress this; you won't even recognize the real thing. No need for a large mortar and pestle; the little ceramic ones you see in all the health stores will do fine. Just stir vigorously and you'll be surprised how fast the seeds powder for you.
Squeeze 2 lemons for fresh juice. (or one fat one)
Add a dollop of tamari soy sauce
about a tablespoon of sesame tahini (raw is best if you can get it)
as much olive oil as you want for 'dressing' consistency
a heaping teaspoon of cumin seed, ground as fine as you can
one good shake or about a half teaspoon of ground ginger (or you can use some fresh, but it's much stronger and will tend to dominate as it sits, so watch it)
a dash of cayenne powder - or your favorite hot dried chile powder. Those little berry-shaped chili piquin and tipin are good.
Finally, add a little sea salt - or your favorite pink salt.

Grate some carrots or cut them into matchsticks, whatever's easier. Stir in the dressing so all pieces are covered. This salad gets better as it sits. This dressing might be nice on beets, treated the same way. If you have some on hand, some chopped parsley is a good garnish.

DO NoT forget to add purslane in your salad.

I saved the seeds from last year and now it is growing like wild fire in my garden. I added 1/5 of this in my salad. It taste great. It has the most omega 3 fatty acid in the plants of the world. Most healthy veggie you can find, yet it is a "weed" that can grow anywhere. It grows great in summer. So now is the time to have some. You can find it anywhere, roadside. parks. But I won't eat those. You can collect the seed late in the summer for next year. Just don't eat the one that you don't know if anyone sprayed anything on it or not.


[link to www.nutrition-and-you.com]

■Fresh leaves contain surprisingly more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of α-linolenic acid. Research studies shows that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent development of ADHD, autism, and other developmental differences in children.

I eat it raw or add it in my noodle. It is a great source of food if the grocery store do not have veggies. A must have in your yard and garden.

I started the raw food diet for lunch. Everything fresh. A big bowl of salad, and another big bowl of veggie like cucumber, zuccini, radish, celery,etc and 1/3 of fruits such as apples, pears, grapes.

When I shop, I spend all my time in veggie section. Test and trying all leafy veggies. Added swiss chard, collard, mustard leaf, etc in my diet. I had never eat those before. But these are all in my daily diet now. I will eat my regular food for dinner. So no hard changes. Everything is natural. Like my last post said. I added tons of purline in my salad. Also don't forget to add kale, spinich in your salad. Try new things. you will be glad if you do.

If you worry about the germs on the veggie. Pour a small cap of H2o2 35% food grade in your veggie soak. Or some colloidal silver. It will kill all germs.

Forgot to say that I added white and red cabbage, white and red onion in my salad as well. You got to chop these small before you put it into your sald.
Another thing you can add is ginger and garlic. Cut it very very fine. The spray in your salad. Olive oil, herbs, black pepper, etc.

Persian cucumber taste great when you eat it raw.

Last Edited by mliu on 06/05/2012 07:09 PM

Raw Spaghetti

Zucchini peeled in strips with a potato peeler.
Then I make salsa or pesto and top with that.

For cheese I soak a handful of cashews for a few hours then grind in a coffee grinder. Add a pinch of salt.

It taste great

For those of us who want the science to back up going raw, Dr. Robert Young, who wrote 'The PH Miracle" and some other books too did a fascinating lecture in Omaha. This is part 1 of 7 and you'll want to hear it all, guaranteed.

Good online store for organic sprouting seeds and all connected with them. They include instructional videos and excellent articles.
[link to sproutpeople.org]

How's everybody doing on their 'challenge?' Remember to eat a lot or juice. Our soils are severely depleted these days and we're not getting nearly as much nutrition from our produce, even the organics, as we should. There are salad greens you can grow in your house by a window that will help because you can make your own growing medium as rich as you like - the site above has some good varieties and avoids GMO.
Here's 'Living and Raw Foods' full of advice, recipes and interesting articles, one of the very best on the web:
[link to www.living-foods.com]

What humans are meant to eat.

Thx for the thread. I'm interested to know more about coconut pulling as well.