Lighten up winter diet with salads – Albuquerque Journal

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Kohlrabi salad with cilantro and lime. (Chris Lee/St. Louis Post-Dispatch/TNS)

Kohlrabi salad with cilantro and lime. (Chris Lee/St. Louis Post-Dispatch/TNS)

Well, that was fun while it lasted.

The cakes, the cookies, the candy canes and champagne – they’re all increasingly fleeting memories. Now it’s time to get down to the nitty gritty.

Now it’s time for salads.

Don’t groan. Salads are great, even if you haven’t made a weight-loss resolution. They’re good for you, they’re delicious and they can contain almost any combination of ingredients in creative ways.

Start with a base of lettuce, usually. It can be peppery (think arugula, radicchio or watercress), it can be buttery (think Boston lettuce), it can even be almost sweet (think baby greens).

Add whatever vegetables you like, from artichoke hearts to raw zucchini. Tomatoes and a mild form of onion are always welcome, too. You can boost both the taste and the tactile appeal with a bit of crunch – croutons, perhaps, or toasted nuts or seeds. Everyone loves crispy noodles in their salads, and delicious sesame sticks.

Add hard-boiled eggs if you like, and cheese.

And all of that comes before you even settle on a dressing.

With so many options available, there are literally millions of ways to make a salad.

The first one is called The Best Lentil Salad, Ever, and ordinarily I am wary of superlatives. On the other hand, I’ve had it. It just may be the best lentil salad, ever.

It isn’t the lentils that make it so great; they merely form the base for what is to come. An assortment of Indian spices (cumin, turmeric, coriander, cardamom, cayenne, cloves, nutmeg, cinnamon) are added to a decidedly non-Indian vinaigrette made from apple cider vinegar, strong mustard and maple syrup.

Additional sweetness comes from dried currants, with capers and red onion providing a briny bite. I added goat cheese, arugula and walnuts to mine; you might want to add fresh herbs, sprouts or other ingredients to yours.

Put it all together and you have what may be the best lentil salad, ever.

A more traditional salad, and much brighter in taste, is a mixed green salad with oranges, dried cranberries and pecans.

The oranges provide a nice citrus taste, but they do more than that. The orange juice rehydrates the dried cranberries.

The rest is a straightforward salad, with mixed baby greens, a simple vinaigrette and toasted pecans. It is the combination of orange segments and toasted pecans that make this salad sing.

An orange, in both its zest and juice forms, was also an ingredient in my next salad. But it is the main ingredient that really makes this one stand out.

Kohlrabi is a root vegetable that tastes like a milder version of broccoli mixed with a bit of apple (though with none of its sweetness) and a hint of mustard.

Kohlrabi salad with cilantro and lime begins with the kohlrabi root (the leaves are also edible) cut into matchstick shapes and mixed with cilantro, scallion and jalapeño. It is then tossed with a sweet-and-sour vinaigrette made with olive oil, orange juice, lime juice, honey and vinegar.

The result is surprisingly refreshing.

Finally I made a salad that would be a hit at home or at any potluck: couscous salad with chickpeas.

Couscous was somewhat popular maybe a decade ago, but it has fallen out of favor. Though people look at it and immediately think it is quinoa or bulgur, it is actually pasta. Little, tiny bits of pasta, just right for soaking up all the flavors around them.

The flavors, in this case, come from a garlicky vinaigrette, plus mint, cinnamon, green onions and smoked paprika. Chickpeas provide an umami taste, and this earthiness is countered by the sweet acid of a tomato and salty, creamy feta cheese.

It’s a great salad. It may even be the best couscous salad, ever.

Nah. But it’s so good you’ll want to add it to your repertoire.


Serves 6 to 8

1 pound De Puy lentils, a firm, small lentil from France

1/3 cup extra-virgin olive oil

¼ cup apple cider vinegar

1 tablespoon maple syrup

1 tablespoon strong mustard

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon ground cardamom

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

¼ teaspoon nutmeg

¼ teaspoon cinnamon

1 medium red onion, diced small

1 cup dried currants or raisins

1/3 cup capers

Arugula, optional

Walnuts, optional

Goat cheese, optional

Fresh herbs, such as parsley, cilantro or basil, optional

Sprouts and crunchy seasonal vegetables, optional

Rinse lentils well. Place in a pot and cover with 3 to 4 inches of water. Bring to a boil, reduce to a simmer. Check lentils for doneness after 15 minutes, although they will probably take 20 minutes. They should be al dente – fully cooked but still firm. Do not overcook.

While the lentils are simmering, whisk together the oil, vinegar, syrup, mustard, salt, pepper, cumin, turmeric, coriander, cardamom, cayenne, cloves, nutmeg and cinnamon, or place all these ingredients in a jar with a tight-fitting lid and shake vigorously to combine.

When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking. Once cooled slightly but still warm, place them in a large serving bowl and toss with the dressing. Add onion, currants and capers. Add optional items and serve immediately or refrigerate for up to 3 days and add optional items just before serving.

PER SERVING: 348 calories; 11 g fat; 2 g saturated fat; 15 g protein; 53 g carbohydrate; 15 g sugar; 7 g fiber; 776 mg sodium; 44 mg calcium.

– Adapted from


Serves 4

1 cup uncooked whole-wheat couscous

½ teaspoon salt, divided

½ teaspoon ground black pepper, divided

1/8 teaspoon ground cinnamon

1 cup boiling water

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1½ teaspoons minced garlic

Pinch of granulated sugar

1/3 cup chopped fresh mint

¼ cup thinly sliced green onions

1/8 teaspoon smoked paprika

15-ounce can chickpeas, rinsed and drained

1 large ripe tomato, chopped, or a handful of cherry tomatoes

¾ cup crumbled feta cheese

Place couscous, ¼ teaspoon of the salt, ¼ teaspoon of the pepper and cinnamon in a bowl. Stir in boiling water, cover, and let stand 10 minutes. Fluff with a fork.

Combine oil, lemon juice, garlic and sugar. Add this mixture to the couscous along with the remaining ¼ teaspoon salt, the remaining ¼ teaspoon pepper, mint, green onions, paprika, chickpeas and tomatoes. Sprinkle with cheese.

PER SERVING: 469 calories; 19 g fat; 5 g saturated fat; 15 mg cholesterol; 18 g protein; 63 g carbohydrate; 7 g sugar; 12 g fiber; 818 mg sodium; 154 mg calcium.

– Recipe by Cooking Light


Serves 6

3 (4-inch) bulbs kohlrabi

½ cup chopped cilantro

¼ cup chopped scallions

¼ jalapeño, minced, optional

Zest from 1 orange

Zest from 1 lime

¼ cup olive oil

Juice from 1 orange

Juice from 1 lime

¼ cup honey

½ teaspoon kosher salt

1 tablespoon rice wine vinegar

Trim and peel kohlrabi. Cut into ¼-inch matchsticks or julienne in food processor.

Place in a large bowl with cilantro, scallions, jalapeño, orange zest and lime zest.

In a small bowl, whisk together olive oil, orange juice, lime juice, honey, salt and vinegar. Toss with salad. Refrigerate until serving. Can be made 1 day ahead.

PER SERVING: 147 calories; 9 g fat; 1 g saturated fat; no cholesterol; 1 g protein; 17 g carbohydrate; 15 g sugar; 3 g fiber; 256 mg sodium; 31 mg calcium.

– Recipe by


Serves 6

1 cup plus 3 tablespoons orange juice, divided

6 tablespoons dried cranberries

3½ tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon grated orange peel

6 cups mixed baby greens

3 oranges, peel and white pith removed, segmented

¾ cup pecans, toasted

Bring 1 cup orange juice to simmer in heavy, small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.

Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cool and refrigerate. Bring to room temperature before serving).

Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

PER SERVING: 308 calories; 18 g fat; 2 g saturated fat; no cholesterol; 5 g protein; 34 g carbohydrate; 23 g sugar; 6 g fiber; 30 mg sodium; 206 mg calcium.

– Recipe by Bon Appétit

A Brief Explanation of What a Raw Food Diet Is

A raw food diet is something that many folks are choosing more and more because they want better health. When you choose to eat raw to improve your health and wellness by eating only natural foods that have never been cooked, heated, pasteurized nor processed.

All the foods that you eat are presumed organically grown ensuring that you are getting what is absolutely best for your body.

There are plenty of variations as you opt for a raw lifestyle… Soon you see everything changes, for the good. Try it out to see if eating raw matches results that you hoped to get you may never go back.

Eating raw you’ll be delighted to discover you get a wide variety of living foods like fruits, vegetables, seeds, nuts, sprouts from seeds and whole grain berries. However, just because someone follows this particular diet does not mean that they are a vegetarian or vegan but most are.

In fact with this particular diet one is still able to enjoy eating some dairy… -some eggs… I have one friend eating raw meat and fish and she’s in her 90’s.

It is because eating raw diet has much flexibility so anyone can incorporate it into their lifestyle, no matter what it is. Certainly the higher percentage of raw foods a person eats the better it is for them and their body.

If you were to look online you would find that there are many reports and studies that support the idea the more raw foods you include in your diet the more benefits to your health you will get. How about starting as a part-time raw foodist for a week or even a day.

I have friends eating raw that have been helped with weight loss. Plus it can also help you when trying to regulate your weight in order to keep it at a more healthy level and it’s all natural too.

Also there are many cases documented of folks who have chosen to use this diet have recovered from illnesses and even chronic diseases.

It isn’t only those who are eating raw that are singing its praises.

There are tons of health and nutrition experts who are advocating that we should be eating raw on a more regular basis. In fact more and more nutrition experts are stepping forward and beginning to provide reasons why eating foods in their raw state can be beneficial to your health.

One reason for why eating a raw diet is so good for us is that food when chewed properly in its natural state helps many enzymes to be released.

These enzymes then work on improving the way your digestive system works and helps with getting nutrients that the body needs in order to function properly and being absorbed more easily.

Little by little add some raw foods and or raw meals to your day and pay attention to your body… -You may just find yourself in the raw food lifestyle… -do feel free to be in-touch and let me know. Eating raw can be a way of eating yourself to wellness fork-by-fork, -all this and helping to make you look better, get more energy and feel better, too.

Raw Food Results in Just 2 Weeks! RESULTS ARE SHOCKING!

A testimony of my mostly raw food eating plan. I took a shot at getting my health and weight back on track at the beginning of 2016. Just two weeks in, I was quite pleased with the results! Today, I make it a habit of incorporating more raw fruits and vegetables into my daily diet. I encourage everyone to cut the crap and eat more plant-based foods!

Weight Loss On The Raw Food Diet – Facts, Evidence and Real Success Stories

With worldwide obesity nearly doubling over the past thirty years, isn’t it about time for people to take action? In many countries around the world, more people die from being overweight than underweight. This is a rather sad fact, especially since obesity can be prevented. Serious action is needed folks. Some brave persons have taken action to lose weight, and have done so by means of the raw food lifestyle. If you are overweight and are in dire need of a complete health overhaul – please read the following information about the raw food vegan diet. Your health is at stake.

Who has lost weight on the raw food lifestyle?

Angela Stokes Monarch was a morbidly obese young woman, also suffering from many other health-related problems likely attributed to her poor diet. At age 21, Angela weighed a massive 294lbs (133kg). She knew that things had to change, so she took stock of her situation. In 2002, Angela went on a raw vegan diet, and consequently experienced profound weight loss. She lost 105lbs (47kg) in the first year of her new healthy lifestyle, and shortly after reached a healthy body weight of 138lbs (62kg).

Yes, Angela Stokes Monarch took action. She embraced a healthy lifestyle, experienced crucial weight loss, and has maintained her healthy raw food vegan diet down to this day.

If Angela can lose weight on the raw vegan diet, you can too.

Facts behind Raw Food Diet Weight Loss

A few facts for you to consider:

· Fresh fruits and vegetables are naturally low in calories and fat, so you can enjoy them in much larger quantities whilst still losing weight.

· It has been observed that persons who consume primarily raw vegan foods can actually consume more calories than persons on a standard diet.

· After the initial detoxification stage, the raw food diet becomes a blessing and a joy for many. Most people who embrace raw foodism love it so much that going back to their former diet is absolutely out of the question.

· With the complete elimination of meat and dairy products, it is no wonder that weight loss is so rampant on the raw food vegan diet. One is basically swapping over high calorie and high-fat (saturated fat) animal products for low-calorie plant-based foods. Weight loss is clearly inevitable.

· Without heavy animal products clogging up your digestive system, you are giving your body a chance to detoxify and give attention to healing your body. If it is excess weight that you need to lose, your body will accordingly give attention to this. Detoxifying the body is a powerful healing method to heal and give attention to any illnesses, problems or abnormalities that your body is experiencing – including excess weight.


Angela Stokes Monarch is not some fictional person. She is a real woman who has experienced real changes in her life and body. She has her own website containing her life story, and has also written a series of raw vegan food e-books disclosing her weight loss journey, as well as her emotional and spiritual journey.

Further evidence of the reality of weight loss on the raw food diet is the ever-increasing testimonials, books and information that are appearing every year. Clearly, more and more persons are adopting this healthy lifestyle for its amazing health benefits.

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Raw Pad Thai with Kaffir Lime – InDaily

In ‘The Raw Food Kitchen Book’, chef, teacher and coach Amanda Brocket shares a healthy adaptation of a favourite Thai dish and other popular comfort meals.

After a five-year battle with chronic ill health, Brocket discovered that eating raw food made more difference to her health and wellbeing than traditional, holistic and natural therapies.

Raw food enthusiasts believe that fresh, natural food that has not been heated over 44°C retains beneficial living enzymes which help the body to digest food and absorb nutrients, vitamins and minerals more effectively.

Now a raw food chef, teacher and coach, Brocket shares her passion for eating raw and living a healthy lifestyle in The Raw Food Kitchen Book, explaining how to start incorporating more raw food into your diet. She believes including just 20 per cent of raw food – or one meal a day – will make a difference to your health.

Including more than 80 recipes, as well as advice on ingredients, preparation and equipment, the book is designed to help people create versions of comfort foods such as pasta, pizza, cheese, cereal and more. Here, she shares her recipe for Raw Pad Thai with Kaffir Lime.

“This wonderfully fresh summer dish is so much better than the carbohydrate-laden original,” she writes. “I promise you’ll love it.”


The Raw Food Kitchen Book by Amanda Brocket, $39.99, is published by Lantern.

Raw Pad Thai with Kaffir Lime


Handful each of bean sprouts, mint, Thai basil and coriander leaves
Handful of chopped nuts (such as macadamias or cashews)
1 long red chilli, seeded and thinly sliced
Lime wedges to serve


1 cup (150g) cashews, soaked for 2 hours in filtered water, then rinsed and drained
1 tablespoon dulse (red seaweed) flakes
1 clove garlic, crushed
1 teaspoon grated ginger
1 small red chilli, seeded and roughly chopped
1 stem lemongrass, white part only, roughly chopped
Finely grated zest of 1 lime
¼ cup(60ml) lime juice
2 tablespoons tamari
6 kaffir lime leaves, roughly chopped
1 teaspoon raw coconut nectar
¼ cup (60ml) filtered water, plus extra if needed
½ teaspoon Himalayan crystal salt, or to taste
2 tablespoons olive oil


2-3 large zucchini, spiralised (julienned)
1 large carrot, spiralised
½ red onion, thinly sliced
1 cup (80g) thinly sliced cabbage
Handful of snowpeas, thinly sliced
½ red capsicum, seeds and vein removed, thinly sliced
1 ½ cups (120g) bean sprouts
Handful of Thai basil leaves (or basil)
Handful of mint leaves
Handful of coriander leaves


To prepare the sauce, place all the ingredients except the olive oil in a high-powered blender and blend until smooth and creamy. Add the olive oil and blend again. Set aside.

Combine all the ingredients for the noodles in a large bowl, add the sauce and gently toss to coat. Serve topped with bean sprouts, fresh herbs, chopped nuts and chilli, with lime wedges on the side.

Serves 4

Natural Asthma Remedies – Raw Food Diet

Raw food diet is a natural asthma remedy that addresses asthma problems at the root. Many people with long term asthma do not realize that the root cause of their asthma could be simply due to their diet. In today’s modern, fast-paced world, the daily diet of most people consist mainly of processed foods. Instead of wholesome foods, we eat processed carbohydrates in our diets. And that, unknowingly to our society, is the root cause of many illnesses and diseases, which are the manifestation of a poor diet, including asthma.

Medical treatment can only help to provide you with short term relief from asthma. Medical drugs can help to treat the symptoms of your asthma and perhaps, in emergency cases, to provide instant relief that may help to save your life through artificial means of stimulating and opening your breathing airways to allow in oxygen into your lungs. However, it is not a long term and holistic cure. Knowing this fact, one of the things that we can do instantly for the sake of our health, is to change our daily diet.

Raw food diet is a diet that primarily consists of uncooked fruits and vegetables. Occasionally, you may have some nuts and seeds added to the meal. Many people who tried this diet consistently after some time found that their asthma attacks had reduced in frequency and that the intensity of it had lessened.

They also found that they felt stronger and healthier in general, whether it is asthma due to allergies or work related asthma. They no longer succumbed to chronic fatigue and suffer those terrible coughs and wheezing that used to keep them up all night.

There are some myths that forms a barrier to starting a raw food diet. First of all, you do not have to be eating 100% raw foods in order to receive the benefits of it. There are plenty of people who receive relief from their problems by going to a diet that is 70% raw or even 50% raw. It still may be a little bit of a transition, however, so here’s one way for you to be able to handle it.

Instead of switching over suddenly to raw food entirely, allow your body to get accustomed to the diet change slowly by adding in raw food into your meals. The extra raw food added will automatically make you eat less of the unhealthy processed foods portion. Try adding a salad, some fruits or vegetables into every meal.

Raw Diet: Forbidden Foods

Are you following a raw food diet? There are lots of people who eat raw food because they want to make sure that they get all the essential nutrients included in the food. There is lots of food which loses its nutrients once it is cooked. This is the reason why you need to eat them in their raw form.

Some of the nutritionists believe that a person must have at least 95 percent of their daily food in the raw form. There are lots of vegetables and fruits which are applicable in this kind of a diet.

On the other hand there are certain foods which are not applicable in the raw diet. These foods cannot be eaten raw due to a number of reasons. Some of these foods even contain a certain amount of toxin.

You need to get rid of the toxic element by cooking the food. It is very important to collect the list of forbidden foods which cannot be eaten in the raw form. Plants are often attacked by animals. They do not have the capability to run away from them.

This is the reason why they have some inbuilt mechanism which helps to protect them from danger. These plants usually defend themselves with the help of certain biochemical. These toxins can be removed by cooking this kind of food.

When you provide high heat the natural toxins are destroyed and hence they can be eaten without worry. But you should make sure that you avoid eating these foods in their raw form if you want to avoid injury, illness as well as death. Some of the forbidden foods are:

• Kidney Beans are the first food that you need to avoid eating raw. When this food is raw it contains a toxic element called phytohaemagglutinin. You might not get poisoned unless you eat these kidney beans in a larger quantity. But if you eat them raw they might cause problems like diarrhea, nausea and vomiting. So to avoid these problems always cook the kidney beans well before eating.

• Parsnips are the other thing which you should never eat in its raw form. This is a root vegetable which is resembles carrot. This vegetable contains the toxic called psoralens. This toxic is actually potent light activated carcinogens and mutagens. This vegetable is rich in vitamins and minerals and can provide lots of nutrition when cooked.

• Taro should not be eaten raw. This is actually a leafy vegetable which is not much popular in the western world. This item contains trypsin and lectins which can be toxic for your body. This is the reason why having a raw food diet with it.

• Potatoes are the next vegetable which you should not eat raw. It contains solanine and chaconine which can prove to be hazardous to your health. There are some wonderful recipes of potatoes which can be included in your diet.

• Finally you need to make sure that you avoid raw meat as well as other raw animal products.

Raw Food Podcast with Teal Swan and Omar of Omar’s Rawtopia

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In this Podcast, Teal and Omar discuss food, raw food and nutrition.

Weight Loss and Beauty Through a Raw Food Diet

Raw diet promotes beauty. To begin with, one reaches his or her ideal weight more readily and maintains it with much less effort than on a cooked diet. Many people lose 15 pounds in a month or two with no feeling of deprivation whatsoever. Obese people lose much more than that while eating raw fats all they want, including raw “ice cream,” avocados, nuts and olives. Raw fats (from avocados, olives, nuts, seeds, coconut butter et al.) are actually needed by the body to maintain youthful skin, hair and glands. They are rich in the essential fatty acids linolenic acid and linoleic acid that are denatured by heat.

Raw food pioneer Dr. Ann Wigmore wrote, “The effectiveness of live foods and fresh juices, especially wheatgrass juice, has bankrupted many complex theories about why we become fat and how to reduce quickly … Among our guests at the [Hippocrates Health] Institute, the average weight loss per week is between four and fifteen pounds” (The Wheatgrass Book, p. 59).

Studies have shown that raw food is less fattening than the same food cooked. According to Dr. Edward Howell, raw fats are not fattening and seem to belong in “a special pigeonhole in nutritional speculations” (Enzyme Nutrition, p.109). While cooked fats accumulate in the body and become very detrimental to our health, raw fats contain lipase (deficient in many obese people), the enzyme involved in metabolizing fat properly.

The word “Eskimo” means “raw eater,” as the Eskimos traditionally ate nothing cooked but subsisted chiefly on raw meat and blubber. Dr. V. E. Levine examined 3,000 primitive Eskimos during three trips to the Arctic and found only one person who was overweight.

Cooked starches are also very fattening. Farmers have even learned that it is necessary to feed their animals cooked food to fatten them up for maximal profit. Hogs do not get fat on raw potatoes, but cooking the potatoes makes them gain weight.

In addition to reaching your body’s ideal weight, many other beauty factors blossom on a raw diet. Cellulite, which is thought to result from eating heated fats, gradually disappears with the consumption of freshly squeezed grapefruit juice. On a raw diet, elimination of cellular waste and increased lymphatic drainage helps remove cellulite.

As the body’s old cells are replaced with new, healthy cells through proper nutrition that only a raw diet provides, your hair grows in thicker and at times wilder. It may even regain color after having been gray, as did Ann Wigmore’s. Your skin may become as soft and smooth as it was in your youth. Your nails will be strong, clear and shiny. Facial lines may fade or disappear; the face’s pasty, white complexion becomes ruddy or rosy. People may remark on how much younger you look. Your eyes will sparkle.

The Hippocrates Health Institute, one of the places where people have gone to learn about the raw food diet, was once described by Cosmopolitan magazine as the “well-kept secret” of beauty and rejuvenation of various famous Hollywood movie stars and celebrities. Now the news media are letting the secret out.

When Demi Moore appeared in a bikini in the Charlie’s Angels movie Full Throttle and looked every bit as great as the women younger than her, the word went out that the secret was her raw food diet. Other celebrities who have caught the wave include Alicia Silverstone and Woody Harrelson.

Model Carol Alt wrote in her book Eating in the Raw that the raw diet helps her stay beautiful, slim and young-looking. She attributes her current youthfulness and stamina to having eaten primarily raw food for eight years. She explains that in her thirties she had to starve herself and exercise a lot to stay trim. But as a raw fooder she is able to eat anything she wants, as long as it’s raw, and she maintains her weight effortlessly, without ever feeling excess hunger. In addition, she claims she has better abdominal definition without exercising than she did as a cooked fooder who exercised regularly. She also has fewer wrinkles.

Health and beauty are intertwined. Dr. Herbert Shelton wrote, “The woman who maintains her health and youthfulness will retain her attractiveness. If she permits her health to slip away from her, if she values indulgences and frivolities more than she does health and impairs her health in the pursuit of false pleasure, she will lose her BEAUTY; and no art of the cosmetician and dressmaker will be able to preserve it for her.”

Researcher Arnold De Vries writes, “In the final analysis, we must regard beauty, health and youth as intimately related. To the extent that you preserve one in your physical being, you also preserve the others. The uncooked fruit and vegetable diet, pure water, sleep and rest, sunshine, strong relationships, exercise, fresh air, fasting if necessary, and abstinence from drugs, vaccines, serums and other toxins are the prime requirements in your attempt to preserve your youth, health and beauty as long as you can” (The Fountain of Youth).

The face becomes more beautiful with a raw diet. “Skin loses its slackness and puffiness and clings to the bones better,” write Susannah and Leslie Kenton (Raw Energy, p. 90). “The true shape of the face emerges where once it was obscured by excess water retention and poor circulation. Lines become softer. Eyes take on the clarity and brightness one usually associates with children or with super-fit athletes.”

Nutritionist Natalia Rose, author of The Raw Food Detox Diet, profoundly praises the raw food diet as being the key to permanent weight loss. It’s a lifestyle in which a woman can even attain her perfect shape without formal exercise or counting calories or grams of fat or carbohydrates and regardless of having had several children. The skin tone improves as cells become healthier and tighter. One dares to go out without make-up.

Tonya Zavasta describes her lifelong obsession with attaining beauty, which she finally discovered in her 40s through a 100% raw food diet. In her book Your Right to Be Beautiful, she explains how each of us can fulfill our full beauty potential, which is robbed by the toxic accumulation of cooked foods, dairy, wheat, salt and drugs. “Beauty lies latent under cushions of retained fluids, deposits of fat and sick tissues. Your beauty is buried alive” (p. 134).

She goes on to explain that on a diet of uncooked foods, “The landscape of the body will change. Fat that has accumulated in pockets under the eyes and at the jaw will melt away. The lumpy potato look of one’s face will give way to sleek and smooth contours. The surface of the skin will become soft and smooth but still firm and supple. Visible pores will diminish. A sallow skin with a yellow pallor will turn into a porcelain-like complexion” (p. 137).

She furthermore describes the radiance and glow produced internally when there is “an abundance of clear, pink, almost transparent cells that light up the face,” which is produced by superior blood circulation. Even the most beautiful supermodel would be enhanced by a raw food diet. She notes that the modern-day version of beauty is more in harmony with health than perhaps ever before, hence “the quest for beauty, instead of a narcissistic preoccupation, becomes a noble pursuit.”

Tonya came across many women who would not eat a raw diet for their health, preferring just to take medications. However, they would go raw for beauty, as there is no pill for beauty. In her book Beautiful on Raw, ten women contributed their own experiences of how raw diets added to their beauty.

Various observations were that hair grew out with color instead of gray, sometimes with natural waves or curls, and fingernails grew strong, long and shapely. Cellulite vanished effortlessly. Puffiness in the body and face disappeared, and the skin cleared up. These women often get complimented on the “glow” of their faces. They feel confident without make-up. Their inner beauty and confidence also radiate. They look younger than ever and have no fear whatsoever of getting old. One of the women is 64 and still gets checked out by “the young whippersnappers” when she is at the gym!

Interestingly, many of them, before eating raw, had never been called “beautiful” by anyone, even when they were much younger. One of the women wrote about suddenly becoming aware of the benefits of being attractive, benefits which one who had always been beautiful would take for granted. People were nicer to her, cops didn’t give her tickets, and salespeople waited on her first.

The authors of Raw Food/Real World explain, “People who eat only raw, plant-based foods have an unmistakable shine, like a pregnant woman in her second trimester or someone newly in love. They have a radiant positive energy.”

You haven’t reached your beauty potential until you’ve tried a raw food diet.