When ready, cut off the tops, leaving at least 1 inch of stem attached to the bulb, place the bulbs in a waxed paper bag or brown paper lunch sack to keep the dirt out of the produce bin in your fridge. Leave the dirt on the bulbs. It's good for them! I'm serious. Beets, carrots, potatoes continue to draw nutrients form the soil while in storage. Celebrate the dirt! (You'll need the bulbs for juicing later in the weekend!) Wash the tops in clean source water and drain.
Thursday, December 31, 2009
Wednesday, December 30, 2009
One of the best studies that I’ve seen to date is The China
Study, by T. Colin Campbell, Ph.D. The China Study is the
largest epidemiological study ever, with surveys from 6,500
adults in more than 2,500 counties across China and Taiwan.
Using hundreds of health and nutrition variables, The China
Study draws links between diet and heart disease, cancer
The China Study began with an investigation into the
unusually high incidence of liver cancer in children in the
Philippines due to what they thought was high consump-
tion of a mold toxin, called aflatoxins, in peanuts and corn.
According to T. Colin Campbell, his findings in the Phillipines
revealed something that flew in the face of science: “children
who ate the highest protein diets were the most likely to get
liver cancer!”2 This discovery led to an in-depth scientific
investigation into the affects nutrition on health.
The findings in The China Study were quite revealing
about the link between nutrition and health:
• People eating diets high in animal protein experienced
more Western diseases, like cancer, heart attacks, hyper-
tension and diabetes.
• People eating plant-based diets and plant-based protein
were not suffering from Western diseases.
• Casein, which makes up 87% of cow’s milk protein was
the biggest promoter of cancer.
• Plant protein was the “safe” protein, which did not pro-
• People who ate the most animal-based foods suffered
most from chronic disease.
• People who ate the most plant-based foods were healthi-
est and did not tend to suffer from chronic disease.
• Healthy diet can reverse heart disease, diabetes and obe-
sity and can benefit cancer, autoimmune disease, brain
disorders, kidney health and bone health.
• A plant-based, whole foods diet has consistently shown
to provide the most health benefits.
Sunday, December 27, 2009
- 1 to 2 cups of left-over pulp from making veggie juice for "people-consumption" (pumpkin, apple, kale, celery, lettuce cores, cabbage, pears, sweet potatoes, burdock root, lemon grass, carrots, beats, or you name it -- just NOT peanuts, grapes or melons.)
- 1/2 cup of sprouted buckwheat grouts or teff meal
- 1 cup of ground brown flax seeds
- 1/4 cup of kelp flakes or crumbled sea veggies of choice
- optional: 1 TBS raw honey or maple syrup
- optional: splash of namu shoyu or pinch of living sea salt
- optional: 1/2 cup of nutritional yeast flakes
- clean-source water, as needed
- 4 cup golden flax seed (dry measure), soaked and sprouted over-night to two days.
- 1 TBS Himalayan pink salt or other high-quality unprocessed salt
- 4 cups of macaroon coconut (soaked for an hour in 2 cups of clean source water)
- 3 TBS raw honey or organic clover honey
- 1/2 cup sprouted pumpkin seeds, soaked overnight in Namu Shoyu, Optional
- Add pretty and tasty herbs or dried flowers if you have them! (I like Safflower petals. they keep their bright color and add a slight saffron flavor)
Sunny Coconut Crackers
- 1 cup golden flax seed (dry measure)
- 4-inch piece of dried seaweed of choice
- 1 TBS coarse ground salt or other high-quality unprocessed salt
- 4 cups large coconut flakes
- or 2 1/2 cups of macaroon coconut
- 3 TBS raw honey
- 1/2 cup sprouted pumpkin seeds (soaked overnight in Namu Shoyu)
- Fresh ground nut meg to taste
- Juice of two Valencia oranges
- Additional clean-source water (4 to 5 cups)
- Herbs and seasonings : rosemerry, safflowers, pressed garlic, chopped Katabala olives, pits removed, and red onions to taste.
Instructions: Wash, then soak flax seeds overnight. Do not rinse after soaking. You need the gelatinous goo to hold the crackers together. (For crisper crackers, soak seeds 2 nights. Then, sun sprout 15 minutes to 3 hours on the 3rd day.) Add water to the flax seeds daily to cover.
Grind coconut and seaweed in a coffee grinder or spice mill, one cup at a time. Add to the flax goo.
If needed soften honey. Stir raw honey, salt, fresh squeezed juice and nutmeg into the coconut flax mixture. (See, it’s not a “goo” any more! Now, it’s “a mixture.”)
Let stand 10 minutes or overnight. Add more clean-source water as needed.
Pour onto teflex sheets, dehydrate at 105 degrees overnight. Flip once, if needed.
Variations and additions: For fun, add a cup or two of soaked pumpkin seeds and/ or sunflower seeds to the mix. Make a batch with mint, oregano, rosemary or other winter herbs. Use orange zest or grated ginger in one tray of crackers to see what you think. Add 4 saffron threads and soaking water on special occasions. Adding a cup of nutritional yeast flakes and 1 TBs of turmeric make “cheddar” flavored crackers. Add peppery things or oniony things! Add chopped olives! Add chopped or dried fruits! Yum! Add nuts and nut oils. Have fun. Make crackers!
Adding local black walnuts and fennel
Zinny, the queen of the universe (who we ALL serve), is quite refined. Except when she requires butter. This is when she jumps on the counter. Not to worry. The universe is safe. I've got it covered. I know where the butter is kept in the queen's palace and I will give her only the finest organic local butter. If I can't find that, she will have unsalted Irish butter. She approves.
- Chunks of peeled, frozen or fresh pumpkin to fill 3/4 of the blender pitcher
- 1 celery stalk, strings removed
- 1/2 of a large apple (or more, to taste)
- 1/2 inch of peeled fresh ginger root
- 1 to 2 TBS of Grade B Maple syrup
- 1 tsp (or less) of living sea salt
- 1 tsp of Garham Marsala seasoning (Usually a mix of dried ginger, ground cloves, nutmeg, cardamon, fenugreek, cinnamon, cumin or coriander) Five Chinese Spice or Allspice can be substituted. Go light on the seasonings! These are powerful flavors. You will love the taste of the pumpkin, so do not cover it up!
Saturday, December 26, 2009
- Mixed Greens
- Sliced Mushrooms
- Sliced cucumbers
- Sprouted Sunflower Seeds
- Toppings: Fenugreek Sprouts, BBQ Tempeh, Live Seed Crackers
- Fresh Dill
- 1/2 a cucumber, peeled
- 1/4 an onion, peeled
- juice of one large lemon or orange
- 1/3 cup of sprouted rinsed sunflower seeds
- 1 TBs of raw honey
- Live sea alt and fresh ground pepper corns to taste
- Optional: 1 to 2 cloves of garlic
- 6 to 8 oz of Tempeh
- 1/2 cup Organic Catsup
- 1/4 cup Tamarind Paste
- 1 to 2 TBs of Nama Shoyu
- 1/4 cup Raw Honey
- Juice of one orange plus the zest
- 1 organic banana
- 2 soaked organic dates (plus 1/4 cup soaking water from dates)
- 8 oz of frozen organic coconut mylk*
- 1 TBS of raw organic honey or organic maple syrup
- 1/2 tsp of organic pure vanilla extract or organic vanilla bean seeds (optional)
- 1/2 tsp of organic almond extract (optional)
Friday, December 25, 2009
- Frozen organic coconut mylk*
- 3 small or one large frond and bulb of organic fennel
- 1/4 cup raw organic honey
- 2 cups of sprouted buckwheat grouts
- 2 cups of sprouted pumpkin (or sunflower) seeds
- 1 tsp living sea salt
- 1/2 a large onion (or 1 cup of cubed zucchini or pumpkin flesh or shredded carrot)
- one 4-inch piece of hand-harvested sea vegetable of choice (I used Kombu)
- 1/2 to 1 cup of clover honey, to taste
- 1/2 organic onion
- Freshly harvested herb of choice: I used fennel for this one
- Natural sparkling water (for bread making only, not for seed sprouting)*
- Raw organic sunflower or walnut oil
- Have organic psyhilym husk powder, powdered oat grouts or rolled oats** on hand for thickening, if needed.