Summer Squash, Eggplant, cucumbers

Eggplant, Cucumbers and Summer Squash

are coming on strong!

John Goode of Goode Acres, Wathena is growing these beauties! Go to John's web site for farmer's market schedule. www.goodeacres.com.

Or, order organic fresh produce on-line at freshconnectkc.com. Let them know I recommended them to you and get $5 off your first order. Delivery is free!

Recipes:

Easy Taziki Sauce

Ingredients:

Mostly cucumbers

Add: onion, garlic and lemon juice to preference.

Add a little cumin or parsley, if you like.

Chop or blend. Mix with goat yogurt or cashew cheese or just leave it as is. Chopped, serve as a salad with parsley. Blended, use as a raw soup or condiment with Middle Eastern foods. Keep refrigerated for 1 week to 10 days.

Recipes I like for egg-plant and squash:

Awesome Raw Food Recipe for Baba Ganoush : The Renegade Health Show Episode #617

Related Tags: baba ganoush, baba ghanoush, babaganoush, raw eggplant recipes, Raw Food Recipes, tahini

We’re going back through the list of raw food recipes that you wanted and raw Baba Ganoush was right at top…

The reason we’ve been hesitating to give you a raw recipe for Baba Ganoush is because we didn’t know what to do with the eggplant to make it soft.

Annmarie did a little research and now we have the secret. (Freeze it over night. Thaw.)

Link to: Raw Food Recipe for Delicious Summer Squash with Dill Sauce : The Renegade Health Show Episode #627 - 2010-08-04 17:13:28-04

It’s about that time… When summer squash is so abundant, you really have no idea what to do with it. In this recipe, Annmarie prepares a raw food recipe using summer squash.

Here’s the raw food recipe for Baba Ganoush:

Raw Baba Ganoush

1 Large Eggplant
3 Tablespoons Tahini
Juice of 1 Large Lemon
2 Cloves Garlic
2 Chopped Scallions
1 Tablespoon Chopped Parsley
1-2 Teaspoons of Olive Oil
Sea salt to taste

Peel and slice the eggplant into medallions and freeze overnight. In the morning, take the eggplant out and let it defrost. Once it’s defrosted, all all ingredients into your food processor or Vitamix. Blend or process to desired consistency. Serve with raw veggies, crackers or whatever else you like!

Try chipotle pepper, smokey paprika, smokey nutritional yeast or mesquite powder to give it a little smoked flavor.

The tip about the frozen raw eggplant came from Live Awesome!

Kev (Kevin Gianni, Renegade Health Show)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Val Rae Jacobson, Living Foods Chef, Kitchen Coach & Educator

To schedule a live meal delivery, private consultation or group demo, please contact me:

studiolevel@stjoelive.com

816-364-6922.

For recipes from my Demo and Dine Live Programs, please visit my blog.

You can Google: "What's Not Cooking at Val's"

or go to: http://demoanddinelive.blogspot.com

For a catalog of the world's finest cutlery, go to:

cutco.com. Please use Rep# 33142656.

For an alternative food distribution system that provides organic produce (local, family-farmed when available) go to:

http://www.freshconnectkc.com/

Use "Trader St. Joe's" as the discount code to receive $5-off your first order.

If this was sent to you in error, or if you no longer wish to receive notices from me, please reply with the request to unsubscribe

QUOTE OF THE WEEK

The Organic Solution to the Climate Crisis

"The future of life on this planet may depend on what we eat. Factory farmed junk food is the #1 cause of climate change, but we can save the planet by going organic.

"The greenhouse gas emissions from factory farms, deforestation, industrial crop production, food processing, and long-distance distribution make the food sector the biggest cause of climate change, responsible for at least a third of worldwide greenhouse gas emissions. Factory farmed meat, dairy and eggs alone may contribute as much as 51%!

"But we can change food system pollution into food system solutions. A worldwide shift to local, organic food production would drastically reduce food system emissions and turn the world's farmland into a carbon sink to capture and store 40% of global greenhouse gas pollution."

- Excerpt from Organic Consumers Association's "Food Agenda 2020: The Organic Alternative"

READ MORE

sign up for a free newsletter from:

oca@mail.democracyinaction.org

Beautiful Kazy Kracker Lady Chips!

I'm not the Krazy Kracker Lady. I'm the Krazy-about Kracker's Lady! I love great-tasting crackers. Why make any other kind? I LOVE the texture and the flavors of Abeba's dehydrator recipes.

I found this recipe better for summer because of the abundance of fresh tomatoes. I also like that I can get really light thin "chips." I used this recipe as the coating for cauliflower, zucchini slices, baby brocholi and batter for wraps. AND, best of best of all: Onion Rings! YUM!

To see live instructions of this reciepe go to: http://renegadehealth.com/blog/2010/07/28/raw-food-recipe-for-crunchy-bbq-chips/

Abeba’s Crunchy BBQ Chips

1 1/2 cup clean-source water
2 carrots (with or without tops)
2 tomatoes
2-3 dates (soaked for 30 mins)
3/4 tsp chili powder
1 celery stalk (strings removed)
1/2 cup sundried tomatoes (soaked 30 mins)
dash of cayenne pepper
nama shoyu sauce or celtic salt to taste
2/3 cup flax seeds (soaked over night)

Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter.

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

Yields 4-5 trays or approximately 100-200 krackers.

If you want to check out Abeba’s site, here is that link… http://www.absolutelyabebaskrazykrackers.com/

Amaranth Greens

Amaranth greens are the leafy part of the plant that eventually will grow seed heads and produce amaranth grain, an ancheint grain of the middle-east. Highly nutritious!

I'v been getting mine through Freshconnectkc.com. They come as part of my weekly delivery of organic goodies.

(Thankfully, it keeps well, up-right in the fridge in a small bucket of clean-source water.) If any of the leaves start to wilt, I trim them and put them in the dehydrator to use in place of dried parsley.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here's What Wikipedia has to say about the nutritional value and traditional uses:

Because of its importance as a symbol of indigenous culture, and because it is very palatable, easy to cook, and its protein particularly well suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack sold in Mexico City and other parts of Mexico, sometimes mixed with chocolate orpuffed rice, and its use has spread to Europe and parts of North America. Amaranth and quinoa are called pseudograins because of their flavor and cooking similarities to grains. These are dicot plant seeds, and both contain exceptionally complete protein for plant sources. Besides protein, amaranth grain provides a good source ofdietary fiber and dietary minerals such as iron, magnesium, phosphorus, copper, and especially manganese. It has been claimed to be beneficial in preventing greying of hair.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Caution: Only use a large doses of Amaranth if you have been glutten free for 24 to 48 hours. Do not consume starches in combination with Amaranth or spinach if you suffer from any form of arthritus, fibermialgia or sensitivities to night-shades. If you welcome baby spinach, beet greens, chard, kale and chard, you may eat this herb/green in abundance, including juicing it!

I found I like it best wilted with traditional Indian or South/Central American seasoning. It holds up well with spicy foods. It has a sweet stem and basil-spinach-like larger leaves. The small tender leaves and frilly tops are also sweet with a hint of wheat-grass smell and taste. Don't panic if you hate wheat grass! The sweet-green-lawn-taste and aroma completely change after wilting or marinating. It's an earthy flavor. If you like beet greens, you'll love it.

Here's what I've been doing with it:

• Use in place of spinach in blended soups, Indian and Italian-style recipes and in soup broth.
• Use stems to add flavor and "green-power" to juices. (Save the naked stems for juicing by storing up-right in a small bucket with 2 inches of clean-source water). I used a ceterfudge juicer. Yummy with pineapple core, green apple and celery! Great with cucumber lemon juice in the Vitamix. Interesting that although the stems are mostly green, it added a pink tint to the juices. Must be that high-antioxident content!))
• For a medicinal dose, place fresh stems and leaves in Vitamix with coconut water or clean source water and a pinch of Himalayan pink salt. Emasserate, strain and chill the juice. Add lemon or lime, if needed. (The result was a milder, more pleasant version of wheat-grass).
• Dehydrate and crumble leaves into salad dressings and soups.
• Saute whole leaves with onions, garlic and cocnut oil with or without curry and serve with brown rice.
• Here's several recipes we've enjoyed this week: Added it traditional to Dhal. Commonly, in recipes I find printed, this dish would call for spinach. I've made it it with spinach many times and enjoy that. The amaranth brought a whole new taste to the dish and ITS REALLY GOOD. (I used the leaves from three or four 12-inch stalks. After tasting it, I thought it would have been nice to add twice as much. The leaves wilt and become richly-buttery flavored.) So, Here is my NEW FAVORITE DAHL recipe!

Dahl with Amaranth Greens

Equipment: Glass, ceramic or earthen-ware bowel for soaking lentils, a good knife, cutting surface and stainless steal stock pot.

Ingredients:

• 4 cups dry red lentils (Make sure they are organic and not "enhanced" with synthetic or veggie dies.) The samller and brighter orange, the better!
• prepared Indian green chili paste or freshly minced mixed hot peppers
• diced or "chunked" onion (to preference)
• 2-5 cloves of garlic, pressed
• 1/2 tsp of Himalayan pink salt
• 1 or 2 tsps ground cumin, to taste
• 1 medium to large black cardemon pod, left whole*
• 2 TBS coconut oil

* Everybody asks, "What makes my dahl so exceptionally good?" It's the cardemon! (No, not the demon in your car. It's a seasoning found in Indian and Middle-eastern markets and some specialty spice shops. Ask for organic, as always.) Also, be sure and remove it before serving! It's a big surprise if you accidentally bite into it.

Garnish with:

• Freshly rough-chopped red tomato (up to 2 cups or as many ripe ones as you have on hand)
• Freshly stripped amaranth leaves, rough-chop as many as you like! (reserve stems for juicing and frilly tops for garnishing)
• a pinch of ceyanne pepper, if needed
• butter, ghee, olive oil or Earth Balance Soy-free Buttery Spread

Instructions:

1 day before or the morning of your meal: Soak or sprout red lentils, 8 to 24 hours.

1 Hour prior to meal:

Wash away extra starch from sprouted lentils in cool water. drain and reserve damp lentils.

Chop or chunk onion, sprinkle with salt, reserve. (You will add other ingredients to the pot before onions, water and lentils.)

Heat coconut oil in a 6-quart stainless-steel stock pot. Add desired amount of prepared Indian green chili paste or freshly minced mixed hot peppers and saute on medium for a minute or two (1 to 2 TBSs will make a mild to medium spicy Dhal. Remember, the garlic will "heat it up" too. Do not over do it. You can always add cyanne later, it you want it spicier. Also, left-overs become "hotter" and can be eaten as a cold side-dish.)

Reduce heat to simmer after aromas form in the oil

Add chopped or chunked salted onion, whole cardimon pod and pressed garlic. Add more coconut oil, if needed to keep garlic from sticking.

On low heat, sweat the aromatics with a lid on for 3 to 5 minutes, or longer, if desired. (I like the onion to be soft but not squishy after it's cooked all the way, so I chunk it and sweat it for a short time (5 - 10 minutes), knowing cooking it with the lentils and water will soften it further.)

Wash away extra starch from sprouted lentils in cool water and drain them before adding to cooking pot. Add enough fresh clean-source water to cover, increase heat to medium, stir well. Bring to a bubbling slurry on medium, no need to boil. Stir and cover, reduce heat to low for 10 to 15 minutes. Open lid from time to time to check if more water is needed and stir to assure that lentils do not stick to the bottom. Also open lid and stir again before removing from heat.

Chop the tomatoes and amaranth greens while the lentils cook.

Off the heart source, add: chopped tomatoes, greens and buttery oil of choice.

Serve warm or allow to cool, serve at room temp or refrigerate.

Spicy Marinated Amaranth

Great chilled or room temp. "Develops" the longer it is refrigerated. Makes a great raw-"pizza" topping. Sir into cooked brown rice, baby limas or quinoa to give your "standard" a whole new out-look! We keep it in the fridge as a condiment.

Equipment: Good knife, cutting surface and large mixing bowel, glass refrigerator dish.

Ingredients:

1 pound amaranth tops
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamon
2 tablespoons hemp seed or olive oil
1 to 3 garlic clove, minced
1 teaspoon minced fresh ginger
1 small jalapeno pepper, seeded and minced (optional)
1 teaspoon Himalayan pink salt
1 tablespoon lime juice

Instructions:

Strip leaves from amaranth stems (reserve stems for juicing)

Rough chop larger leaves, keep smaller ones whole. Fill a large mixing bowel.

Add seasonings and oil and massage with hands or stir well, mashing with a wooden spoon. Transfer to a glass dish with a cover prior to placing it in the fridge. It will reduce in bulk as you massage and marinate it.

Options: Mix with other greens. Mix with thinly-sliced sweet onions. Leave the oil out and dehydrate for a dry seasoning suitable for a salad dressing mix.

Avocado Boats

Chilling a tomato below 50 degrees changes it's molecular structure and creates toxins. Toms are best sun-dried or FRESH!

Equipment: Spieralizer with angel-hair setting; A good knife; A food Processor fitted with an S-blade.

Ingredients:

(measurement is for each serving)

Ingredients for sauce:

1 medium, fresh-picket, vine-ripened tomato, rough chopped with skin and seeds

2-4 sun-dried tomatoes

1 clove of garlic

1 tsp raw honey or grade B maple syrup

1/2 small onion, rough chopped

more olive oil

optional: 1 or 2 TBS of nutritional yeast, a pinch of cayenne or red pepper flakes to taste

Spieralize Zucchini and Pumpkin into angle hair pasta shaped "noodles". Cut "noodles" into manageable lengths. Otherwise, you have one mile-long noodle on your fork! Kitchen scissors work well for this. Toss with olive oil, herbs, slat, pepper or nutmeg and set aside.

In food processor, blend ingredients for sauce, adding oil last drizzling while processor is running.

Half, pit and scoop out the avocado with a sharp-edged serving spoon, or leave in the shell, if you prefer.

Assemble as shown.

Option: Add vegan "Taco Meat". See recipe in this blog for Live Tacos.

Smoothies Vs. Juices series.

Alright, now on to the bonus installment of

our Smoothies Vs. Juices series.

(from Kevin Gianni, The Renegade Health Show)

What is better for cleansing and removing toxins:

An all smoothie cleanse or a juice fast?

To start, the premise of cleansing is to allow

your body to heal itself and remove toxins

naturally.

So first off, both smoothies and juices, as long

as they're organic (and even if they're not),

are both very effective for cleansing on the

short term. (Let's say short term is 3-10 days.)

Why?

Because they give your body a break from the

more difficult foods to digest.

It's about what you leave out of your diet

that is most important.

So when it comes to cleansing, they both do

work.

I prefer a smoothie cleanse (like the one we

have in the Raw Food Challenge) for the simple

fact that you can do it for longer.

I'm not a fan of long term juice fasting and

in some cases long term juice feasting.

First off it's an irregular eating pattern, so

this can create disordered eating.

I know plenty of people who juice fast about

once a month, but binge the rest of the time.

As you know this is extremely unhealthy for

your metabolism.

It seems like they use juice fasting or juice

feasting as a traditional "diet" or as a

punishment for being bad, or to release the

"toxins" they have accumulated in the last

few weeks.

When you do a smoothie cleanse, you are much

closer to eating real food so it doesn't cause

as many disordered eating patterns AND you're

getting much more calories.

Remember, we can't subscribe to the calorie

restriction diet, until we know exactly what

it is. It does NOT mean we are supposed to

eat less calories than our body needs.

It means that we're to be smart about our

portion sizes. The scientists in these studies

"restrict" the calories of the animals. They

don't starve them. "Restriction" only means

there is enough food, but not too much.

Anyway, with smoothies your chances of getting

more calories are increased dramatically so

you're able to maintain the cleanse longer.

On a juice fast, with little apple or carrot

juice, you'd be lucky to get 500 calories

a day. With a smoothie cleanse you can get

upwards of 2000-2500.

And here's what's great... is that since many

of the nutrients in the smoothie cleanse are

simple sugars, vitamins and minerals, your

body will start to cleanse and detoxify naturally.

This doesn't mean a juice fast isn't good.

We just did one in Costa Rica.

And if you're medically instructed to do one,

don't listen to me! :-)

I just prefet the smoothie cleanse for the

majority of people's needs. Which is to get

a litte more energy, maybe lose some weight

and to jump start their healthy diet.

One last thing on a smoothie cleanse vs. juice

fast...

For weight loss, I think a smoothie cleanse

is better as well.

I think creating long term good eating habits

is best overall, but for the short term smoothie

take the cake (he he)...

Why?

Because you can lose weight more gradually.

In all my work as a trainer and health coash,

I've seen many diets and how they work with

my clients.

First and foremost, if you lose weight too

fast (with very few exceptions) you're poised

to gain it back and more.

A juice fast will cause to you lose a lost of

weight fast and when you're done, most people

will gain it back and more in a short period

of time.

I lost 9 pounds on our Costa Rica fast (I really

didn't care to lose any!).

But it was back in no time.

For me that was a plus, because I didn't want

to be so thin, but I didn't try to gain the

weight back. It just came back quickly.

So imagine if you were trying to lose weight,

you did, then you gained it right back in a

short time like that. (Plus more)

Not very comforting.

With smoothies, at least you can give your

body some time to adjust and lose weight a

little more gradually.

It still may be fast, but your chances of

creating a healthy habit with something that

you can maintain, such as a smoothie every

day, is much higher than with juices.

I'm sure there will be plenty of opinions

and thoughts about this and I welcome them.

Just remember the most effective things to

do for cleansing and detoxifying is to remove

toxins from your diet in the first place.

Your body will clear up some of the rest

when you eat clean.

So these arguments are maybe even a little too

detailed than anyone needs.

But it's fun to explain and maybe it will help

you decide which way is best for you!

Smoothies Vs. Juices... Let's rumble. :-)

(From Kev Gianni, Renigade Health Show)

Smoothies Vs. Juices... Let's rumble. :-)

The debate is a hot topic and it covers these

important issues...

1. Oxidation

2. Fiber

3. Sugar Content

4. Available Nutrients

5. Ease of Making them.

I'll run over three points now and two more

tomorrow.

(I do need to start by saying that we drink both,

but for different reasons.)

Number 1: Oxidation

It's said that high speed blenders can oxidize

your nutrients so that when you drink a smoothie

you won't get the health benefit of it.

This is why you should drink juices instead.

This is false.

Victoria Boutenko did a study using potatoes in

a blender and in a juicer and found that the

potatoes in a blender oxidized much more SLOWLY

than the potato juice.

Fiber actually protects the smoothie from

oxidizing quickly.

Juices should be consumed right after you make

them for the highest nutrient profile.

Twin gear juicers like the Tribest are best for

slowing the oxidizing process when you juice.

(We sell these in the Renegade Health store)

So the bottom line is this...

Smoothies oxidize slower, which means you will

be able to preserve more nutrients for longer.

For oxidation, we like smoothies best.

Number 2: Fiber

Don't we need fiber to prevent heart disease?

Why would we take the fiber out when we make a

juice?

These are good questions.

First off, we do need fiber... but if we're

eating a high raw diet we're getting plenty

of fiber. Your body won't miss the fiber from

the juice.

Why take the fiber out of the juice?

For fast absorption (and maximum) of the

nutrients.

A juice to me is like a power-packed supplement

to your regular healthy diet.

For fiber, the smoothie has more, but the juice

has a different purpose.

Number 3: Sugar Content

For sugar content, if you're using fruits and

sweet vegetables for your juices and smoothies

you're going to get sugar.

Most people can deal with moderate amounts of

sugar in their diet for an extended period of

time. (Higher sugar for shorter periods)

Because there is fiber in your smoothie, your

body will absorb the sugar slower. This is

good for your pancreas.

When you juice fruit, you take away the fiber

and this can cause your pancreas to struggle

to regulate your blood sugar.

For this reason, I recommend smoothies with

sweet fruits and veggies and juices with greens

and low glycemic fruits like lemons and limes.

This way you can enjoy your fruits without

blood sugar spikes and enjoy a nice, clean

green juice!

Hope this helps clear some things up for you!

(From Kev Gianni, Renigade Health Show)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Val Rae Jacobson, Living Foods Chef, Kitchen Coach & Educator

To schedule a live meal delivery, private consultation or group demo, please contact me:

studiolevel@stjoelive.com

816-364-6922

For recipes from my Demo and Dine Live Programs, please visit my blog.

You can Google: "What's Not Cooking at Val's"

or go to: http://demoanddinelive.blogspot.com

For a catalog of the world's finest cutlery, go to:

cutco.com. Please use Rep# 33142656.

For an alternative food distribution system that provides organic produce (local, family-farmed when available) go to:

http://www.freshconnectkc.com/

Use "Trader St. Joe's" as the discount code to receive $5-off your first order.

A Healing Foods Diet is Delicious!

Cilantro Chelation Pesto

Heavy metal poisoning is rampant. It is a major cause of hormonal imbalances, cancer, thyroid problems, neurological disturbances, learning problems, depression, food allergies, parasites, etc. etc. This is a great recipe that is not only easy to make but also really yummy, and it tells you how to remove heavy metals from the body!

Cilantro is truly a healing food. One friend suffering from high blood pressure due to mercury poisoning had her blood pressure return to normal after eating two teaspoons of this pesto daily for only a week. So whether you need to detoxify heavy metals from your body or just wish to use it as a preventative measure, 2 teaspoons a day is all you need to take. This pesto has now become a regular in my diet. Enjoy!

Cilantro Chelation Pesto

4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (coriander, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Sea salt to taste

Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.

Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser.

Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.

*****
Courtesy of Nance / PLANETNEWS

Eat While Detoxing Your Body!

http://www.envirodocs.com/detox_food.htm

© By Lena Sanchez

A delightful healthy and tasty remedy to our environmental polluted bodies. I didn't discover it but I strongly approve of Dr. Omura's findings. How great is it that you can eat and detox at the same time?

Dr. Omura said he discovered, almost by accident, that the leaves of the coriander plant can accelerate the excretion of mercury, lead and aluminum from the body. He had been treating several patients for an eye infection called trachoma (granular conjunctivitis), which is caused by the micro-organism Chlamydia trachomatis. Following the standard treatment with antibiotics, Dr. Omura found that the patients' symptoms would clear up initially, then recur within a few months. He experienced similar difficulties in treating viral-related problems like Herpes Simplex types I & II and Cytomegalovirus infections.

After taking a closer look, Dr. Omura found these organisms seemed to hide and flourish in areas of the body where there were concentrations of heavy metals like mercury, lead, and aluminium. Somehow the organisms were able to use the toxic metals to protect themselves from the antibiotics.

It just so happens that while he was testing for these toxic metals, Dr. Omura noticed that mercury levels in the urine increased after one consumed a healthy serving of Vietnamese soup. The soup contained Chinese parsley, or as it is better known in this country, cilantro. (Some of you may also know it as coriander, since it comes from the leaves of the coriander plant.)

Further testing revealed that eating cilantro also increased the urinary excretion of lead and aluminum. And when cilantro was used concurrently with the antibiotics or natural antiviral agents and/or fatty acids like EPA with DHA, the above infections could be eliminated for good. ...

Dr. Omura has made a remarkable discovery. He's found a novel technique, which greatly increases our ability to clear up recurring infections, both viral and bacterial. And, perhaps more exciting, he's discovered an inexpensive, easy way to remove (or "chelate") toxic metals from the nervous system and body tissues-one that anyone can use.

Great News for Amalgam Sufferers

Cilantro Pesto

1 clove garlic
cup almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves
2 tablespoons lemon juice
6 tablespoons olive oil

Put the cilantro and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)

Can you imagine eating and detoxing? Yes by adding cilantro to your foods that's exactly what happens!

Go in health!
Lena

-----
Lena Sanchez a retired Medical office nurse/administrator & a health and business consultant
http://www.envirodocs.com/experience_and_experiences.htm

Larry Morningstar
Health Issues
http://www.rawfoodinfo.com/articles/art_cilantroremheavymetals.html

Sweet Sun-Breads and Un-Cookies

Un-Cookies with Fresh Peaches!

It's June and the peaches from Fresh Connect are divine!

I made this un-cookie recipe to compliment their flavor and give a "peach-pie" taste- sensation to my favorite family members. If you have an Excalibur dehydrator, you can put the buckwheat cookie "dough" in a pie plate and make a crust (dehydrate at 110 degrees for 2 hours or until firm to the touch.) Fill with slices of fresh or marinated peaches*, sprinkle with nutmeg and cinnamon and orange juice return to the dehydrator to desired "done-ness" or serve fresh.

If you only have a few peaches, or if you have a Nessco dehydrator like mine, make un-cookies in the shape of peach slices and top each cookie with a small pile of sliced fresh peaches.

*Marinated Peaches (stay gooey-good for days and days)

For a more traditional "cooked" flavor, marinate the peach slices in cinnamon and orange juice a a splash of grade B maple syrup in a glass container in the fridge. Toss to coat the peaches occasionally. Use these "wilted" peaches as a topping or filling. You can also use some Cashew Cream "frosting" to "glue" the peaches to the cookies when serving. If using the marinated peaches, add some of the "syrup" formed by marinating the peaches to the frosting recipe. (See below)

I also made an apple-cinnamon-banana sun-bread at the same time. The ingredients complement each other and it saves a wash-up. Sun-breads and un-cookies can be frozen (and thawed in the dehydrator) for longer shelf-life. Be sure to remove some when they are still sticky-moist to reserve for later use.

Buckwheat Grout Un-cookies (or pie crust for fruit pie)

You will need a food processor fitted with an S-blade and a dehydrator with temperature settings below 110 degrees.

Ingredients:

• 2 cups dry-measure buckwheat grouts (sprouted 3 days)
• 1/2 cup dry-measure raw pumpkin seeds (soaked 1 hour or sprouted)
• 1/2 cup raw honey
• 1 apple cored and chopped
• 1/4 cup ground golden flax seed (optional)
• 1 inch fresh grated ginger
• 2 whole vanilla beans, scraped (or 2 tsp. vanilla powder)
• 1/2 nutmeg corn, grated
• 1 tsp allspice and/or cinnamon
• 1/2 cup soaked flame raisins (plus more for garnish, if making un-cookies)
• 1/2 tsp almond extract
• very small pinch of cayenne
• 1/2 tsp Himalayan pink salt
• clean source water
• 1/2 to 2/3 cup raw walnut or sunflower oil
• rose water (optional)
• 2 TBS heather or lavender flowers and leaves chopped (optional)
• Garnish with fresh mint leaves (optional)

Instructions:

Rinse the buckwheat grouts and seeds and discard the liquid. Seeds can be wet, just do not include the soaking water. Place all ingredients in the food processor, adding oil and herbs last. Process, scraping down the sides often and drizzling the oil as the processor runs until a smooth batter forms. Adjust for salt or sweet by adding more honey or sea salt. Remember the flavors will intensify with dehydration.

Spoon onto Teflex sheets or press a thin layer into an oiled pie plate. (Coconut, sunflower or walnut oil work well). Brush to top of the pie crust with oil. (You may have to dehydrate for an hour or so before you can brush the pie crust.) If you are planning to serve the entire pie immediately, you can skip this step. The oil creates a barrier that helps keep the peach juices from re-hydrating the crust, causing it to fall apart. If making the un-cookies, garnish the tops of each with soaked raisins. Tapp them in a bit to keep them soft after dehydrating. Dehydrate at 110 degrees until desired crispness is achieved. Flip cookies once.

If you like a cobler-like "crumbly top" for your peach pie, grind Brazil nuts in a spice mill with a pinch of living rock salt and the "pie" spices. Sprinkle this mixture over the top of the peaches. You can also make this topping in advance and dehydrate to a dryer, more crumbly consistency. Store in the fridge until ready to use.

If you want to save some for later use, take the un-cookies out of the dehydrator while still soft and gooey in the middle, freeze or refrigerate on parchment. Reheat when ready to use by placing in the dehydrator at 110 degrees.

Banana-nut Sun-bread Recipe

You will need a food processor fitted with an S-blade and a dehydrator with temperature settings below 110 degrees.

Ingredients:

• 2 cups dry-measure buckwheat grouts (sprouted 3 days)
• 1/2 cup raw pumpkin seeds or sprouted sunflower seeds (soaked one hour or sprouted)
• 1/2 cup raw honey
• 1 apple cored and chopped
• 1 or 2 ripe bananas (the more banana you add the more moist the bread will be)
• 1/2-inch grated ginger
• 2 whole vanilla beans, scraped (or 2 tsp. vanilla powder)
• 1/2 nutmeg corn, grated
• 1/2 cup soaked raisins or dates
• 1/2 tsp almond extract
• very small pinch of cayenne pepper
• 1/2 tsp Himalayan pink salt
• clean source water
• 1/2 to 2/3 cup raw walnut or sunflower oil
• rose water (optional)
• 2 TBS heather or lavender flowers and leaves chopped (optional)
• 1 to 1 1/2 cup of pecans and/or walnuts (soaked, rinsed and chopped.)

Instructions:

Rinse the buckwheat grouts and seeds and discard the liquid. Seeds can be wet, just do not include the soaking water.

Place all ingredients (except the nuts) in the food processor, adding oil and herbs last. Process, scraping down the sides often and drizzling the oil as the processor runs, until a smooth batter forms. Add nuts, pulse to blend and chop or add last and stir in with a spoon.

Spoon batter onto Teflex sheets as individual serving sizes or form manna-sized loaves. Dehydrate at 110 degrees until desired crispness is achieved. Flip once. If you want to save some for later use, take them out while still soft and gooey in the middle, freeze or refrigerate on parchment. Reheat when ready to use by placing in the dehydrator at 110 degrees.

Raw Cashew Cream Frosting

Ingredients:

• 1 cup un-roasted whole cashews (soaked at least one hour)
• 1/3 cup of fresh squeezed orange juice
• 1 tsp of orange zest
• pinch of fresh-ground nutmeg
• pinch of Himalayan pink salt (or other high-quality living salt)
• 1/2 cup raw honey
• 1/2 tsp of rose water (optional)
• 1 TBS unprocessed arrow root powder

( If using the marinated peaches, add some of the "syrup" formed by marinating the peaches to the frosting recipe.)

Instructions:

In food processor fitted with an S-blade, process until creamy. Refrigerate until ready to use.

TIP: Make tea before you toss small, flavorful, scraps into the compost. If using the herbs and ginger, take the coarse parts of the ginger peel, the lavender and/or mint stems and vanilla bean pod (after scraping) to make a light and lovely, mood-enhancing, cleansing tea. Place "scraps" in a stainless steel pan with clean source water, bring to a boil, let steep for 10 minutes or so. Strain into a cup. Sweeten with honey, as desired.

Keep a lot of empty space around your dehydrator for best results.

Spring Salad

A sweet and a lemony dressing accompany this lunch:

1) Lemon-Garlic Tahini for dipping the zucchini sun-breads and

2) Sweet beet and onion dressing over the John Goode's baby romaine.

Top it off with fresh-picked wild violets. Use some of the smaller lighter-green new leaves from the violets as part of your mix for salad greens. Yum!
All ingredients are local, when available, and ALWAYS organic or home-grown using organic methods.

Lemon Garlic Tahini Dip:

Ingredients:

• juice of one lemon
• 1 tsp of Cooper's local clover honey*
• 1/8 tsp Himalayan pink salt*
• 1 and 1/2 cups of hulled organic sesame seeds*
• 2-3 cloves of garlic, to taste
• clean source water for soaking seeds and as needed (up to 1/4 cup)

* Available on the shelf at Kovac's North in the produce section, 2201 Frederick Ave. St. Joseph, MO 64507.

John Goode's gorgous greens available through freshconnectkc.com

Instructions:

Soak sesame seeds 4 hours at room temp or overnight in fridge. Drain, rinse and allow to rest, wet, for a minimum of 4 hours in the dark. (One method is to use a dish or crock that does not allow light to pass through. Cover the dish with a plate as it's lid. Another method is to use a glass jar and place it inside a double layered brown grocery bag.) Expose to sun-light for 10 to 15 minutes, optional. Rinse one more time before adding to recipe.

Add soaked seeds with all other ingredients to the food processor or Vitamix. Only use water, if needed. Blend until smooth. Chill or store in fridge. Use as a dip for sun-breads and living seed crackers; To use as a salad dressing, add raw or toasted sesame oil and more citrus juice (lemon, orange or lime are all good!) Also used as an ingredient in hummus.

Sweet-Beet Dressing/Marinade

Ingredients:

• 1 cup Raw Oil of Choice (Safflower, Sunflower, Raw Sesame, Walnut, Grape-seed, Pumpkin Seed, Extra Virgin Olive are all good raw bases)
• 1/2 cup raw apple cider vinegar
• 1/4 cup grade B maple syrup
• 1/2 large yellow onion, dices
• 1-2 cloves crushed garlic, to taste
• about 1/4 cup of diced beets = center cut of one small beet
• a pinch of Himalayan sea salt (optional) -some oils, like olive oil, do not require extra salt
• fresh garden herbs

Instructions:

Making this dressing the day before you use it mellows the flavors and results in extra bright colors.

TIP

Instead of peeling the beet, just carve a square out of the middle and use the outer pieces (peel in-tact) to run through the juicer. Add the juice to the dressing. Or, just drink it. You can also add other veggies to the juicer to make a full glass of veggie juice (I like combining celery, apples, sweet-potatoes or the stems from kale or chard with the beet. You will be surprised how a little beet-juice goes a long way!)

Add the ingredients to a glass jar, shake it and refrigerate until ready to use. The yellow onion will turn bright pink and translucent. All other veggies and herbs to your liking. Zuchini, cucumber, diced carrots, spring radishes, sweet corn and pumpkin seeds are all good choices.

Warm the sun bread in 75+ degrees in the sun under a bug-screen or pop them in the dehydrator at 105 degrees for 10 to 15 minutes. Serve with chilled Tahni dip.

To assemble the salad: harvest baby romaine, wash and pat dry the leaves. Put tiwce as much on your plate as you normally would. Toss or top with dressing, edible flowers, freshly-shucked peas and anything else young and green and cute you can find!

Heal yourself in 15 days with the 'Attitude of Gratitude' (part twelve)

View this and the other 11 parts at:

Heal yourself in 15 days with the 'Attitude of Gratitude' (part twelve)

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