Raw Food Chef Ani Phyo Shares Tips on Gourmet Raw, What is in Her Pantry and the Best Blenders

In this article, Ani Phyo shares on gourmet raw, what is in her pantry and the best blenders for home and travel. Ani Phyo is a raw food chef extraordinaire and the author of Ani’s Raw Food Kitchen and Ani’s Raw Food Desserts.

Kevin: I am excited to have Ani Phyo with us today. Today’s going to be really fun. Why not introduce yourself and tell how you got into this whole arena.

Ani: Sure, okay. Let’s see. I was really lucky to have been raised on a lot of raw food. My father was a raw fooder. That was like the previous generation of raw. It was when raw food was really about the functionality. So my mom would make vegetable juices with everything that was ripe in the garden that day, without any consideration for visual color or look or flavor. It was more about “put everything in there because it’s good for you and hold your breath and chug it down and get it into your body because it was good for you.”

Then around the mid-90s when I was in San Francisco during the whole dot-com boom, explosion, the multi-media gulch, I came upon Juliano’s restaurant in San Francisco. For the first time I was introduced to a gourmet raw, this new wave of gourmet raw food, without really realizing that is was the same philosophy of what I had been raised with. As I started learning about that and discovering how it affected my body and gave me mental clarity and focus and kept me from getting sick and made my productivity very high, I started delving into it and making more of that food for myself. As I would have somebody over to dinner or go to dinner I’d be making more of it and sharing it. Everyone that would taste the food would be interested in it because everyone that I talked with wants to look and feel their best and get the most out of life and stay healthy and not be sick, all of that great stuff, be their ideal weight.

So I guess by the late 90s I had started doing more catering and events and dinners. When I went down to Los Angeles I was doing weekly dinners for 50-100 people, before there were any raw restaurants down here, really just as a service to the raw community because there were not restaurants. But also for selfish reasons because I needed to feed myself. It was like extreme gourmet. I would be soaking, dehydrating, marinating, sprouting. Really complex recipes. I don’t enjoy doing that when making the food for myself. It’s all about sharing it with others. So by having these events I could have a reason for making this food and then I’d have food to eat up to those events and then leftovers after the events. That would carry me through the week. So that’s really how I got started, for selfish reasons, to have food to feed myself.

Kevin: The book is on consulting. You’d done consulting for different companies, correct? The original book you wrote. The first book you wrote.

Ani: “Return on Design”?

Kevin: Yes.

Ani: It was an interaction, user-experience design book.

Kevin: How did you go into raw food chef? What made you flip the switch? Was it just, “Hey I need to do something different, I don’t like this anymore”?

Ani: I think what it was…I started off as a 3D modeler, animator and then a special effects person. That was the early 90s. As the web started happening in the early 90s and mid-90s, I sort of moved onto the web and doing multimedia online. Towards the later 90s it really became about the large corporations and eCommerce online. That was when I was doing the dinners on the weekends so I could have food to have to take with me into these corporate offices during the weekdays. I think it really just hit this plateau when I got down to LA and I was working with some of the studios and it was really heartbreaking for me to be in these environments because it was during the rolling blackouts and things and there was a shortage of energy, yet these huge corporate towers were really over-cooling the buildings to a point where employees were wearing like fall jackets to the office in the middle of summer when it was 110 degrees. They were wearing blankets over their shoulders at their desks. Our fingers were so cold I couldn’t type. So they were wasting that much energy and then also they weren’t recycling in the break room or whatever. They were drinking water out of Styrofoam cups. People would go and drink like three ounces of water out of a Styrofoam cup and then throw it away.

So being in that kind of environment was really challenging for me. By that time I had been several years of doing the catering and events. They were really taking off. I realized doing dinners 50-100 people every week, I was like, “Wow, this is really a viable business actually.” So I thought, “Why don’t I take a break from the convergence media and focus 100 percent on the food business?” That was really where my heart was. I could see how it was helping people. It was helping the community. It was helping people gain better health and getting more out of their lives and helping them feel better. So I just really believed in that. So that was when I made the switch from making large corporations more and more money when they weren’t really taking care of their communities or the environment, over to the raw food.

Kevin: Great. Well, we have a lot of questions here. They’re all over the map. We have a lot of great people who are listening and a lot of great questions. I’m kind of struggling as to where to start. Why don’t we start with this listener’s question? What are the top five things in your pantry?

Ani: That are in my pantry…

Kevin: Or that are in your arsenal?

Ani: The top five things. Well, right now I go to the Farmer’s Market all the time, when I’m at home. I love it. Peaches are just so amazing. So I always have the vegetables and the fruit in my kitchen, always. I really like the dark leafy greens like the kales and the chards and I like cabbages because they’re so alkalinizing. In my pantry I always have almonds and cashews and different kinds of nuts and seeds. Actually, in my fridge I have hemp and hemp protein. I always have my superfoods, like acai and my chia seeds and my maca and lucuma, all that kind of stuff, my goji berries. Then I have my greens like spirulina, E3live, Vitamineral Green, that kind of stuff, which I really love. So I think those things I would have on hand.

Then when I’m traveling I always have my personal blender with me and I just take the powders in one of the containers to make a smoothie. I’ll have my hemp protein or something. That way when I get somewhere I can just pick up a banana and blend it in. I have my hemp protein and usually I put in some of the powdered E3Live stuff and different superfoods and I make mix. That way in my hotel room every morning I can start with a smoothie.

Kevin: Great. What kind of blender are you using? Are you traveling with?

Ani: A personal blender from TriBest. It’s my favorite. I just love it because it’s so tiny. I used to travel with my food processor or my Vitamix, so now I have more room in my suitcase for my clothes and my books and things like that. It’s really tiny. I take my two-cup size container and it has the little blender top but it also has a storage top and it has a little travel top for it. It’s really versatile. I really love that blender.

Salad and Rakia Partners, I – ChicagoNow (blog)

Salad and Rakia Partners, I

Salad and Rakia Partners, I

The question posed to me was “What eating habit do you have that others might find strange?”

Most people have really strange eating habits. I once dated a woman who only consumed diet Mountain Dew and yogurt flavored Balance Bars. A friend of mine loves to eat raw liver and another one lives on saki and steak.

I often prefer salty snacks: smoked salmon, pickled peppers and olives. But, I also love sweets. Donuts have always been one of the most pleasurable things to eat. Discovering Indian food in the Tenderloin in San Francisco or seeking out sushi joints in Los Angeles were fun experiences and like all of my other memorable culinary moments, they involve the people that I shared them with.

It wasn’t until I served as a Peace Corps Volunteer in a small village in Bulgaria that eating became a way of life. Life was slow and it wasn’t uncommon to sit around a table for hours, talking, drinking and picking at food. A host could place a salad on the table and people would sip drinks and talk but it could be an hour before someone poked a cucumber slice and then rested their fork, facedown, on the side of the plate.

Salad and Rakia Partner, II

Salad and Rakia Partner, II

Despite this slow approach to dining, people ate. Their lives revolved around food, the soil that it sprouted from, the animals who provided milk and the ones who were raised to be eaten. I lived with Baba Tsetsa and Metodi who like many hard-working villagers, raised everything they consumed: chickens, melons, pigs, tomatoes, goats and garlic. The only things they consumed that they bought were beer, bread and cigarettes. Later, I would live around people who grew tobacco and made their own cigarettes and baked their own bread, leaving beer to be the only thing they had to buy.

While we had to go to the store for beer, everyone grew grapes and made their own wine. Then, when they finished the barrel, they would take the grape skins and make rakia, grape brandy. You can make rakia from apples, plums (Slivovitz), cherries, pears and a number of other fruits.

Most people also grew tomatoes and cucumbers and ate what we call a ‘Greek Salad,’ everyday. In Bulgaria though this salad of tomatoes, cucumbers, sirene (feta), onions and maybe peppers, is called a ‘Shopska Salad.’

In one of my favorite episodes of the Simpsons, the one when Lisa becomes a vegetarian, Homer taunts Lisa singing, “You don’t win friends with salad.” That is not true in Bulgaria, especially when rakia accompanies that salad.

For people who don’t grow up drinking rakia it may be an acquired taste. I did not love it at first but I loved being around people from my adopted country and grew to appreciate its cultural and culinary significance and without making a decision to do it, I had incorporated Shopska salad and rakia into my diet. Five years later, I make every effort to continue the tradition. Some things stand in the way, like the tasteless tomatoes I find in the grocery store here. No grandma in Bulgaria would ever eat some of the tomatoes we consider edible! With each bite and sip, I think of friends like Fehri and Subi, Nasko and Kontilov, Elza, Villi and Eva. I am reminded of adventures and the love of a community that welcomed me—a foreigner—with open arms.

Salad and Rakia Partners, III

Salad and Rakia Partners, III

That’s my eating habit that others might find strange. Oh, and I eat raw garlic, onions and hot peppers each day, something else I learned in the village. What eating habit do you have that others might find strange?

Book Review of the Recipe For Living Without Disease by Aajonus Vonderplanitz

Aajonus Vonderplanitz is known to be an eccentric healer who suggests a lot of raw meat, raw fat and some stinky raw rotten meats for healing. This book enlightens the reader about the science and the lengthy experience behind those recommendations. At the end of reading this book, you will want to experiment with the Primal Diet yourself.

In volume 1, Aajonus begins by giving a colorful background of how he had learned about these things by experience in curing his own diseases and with that of his patients. He then moves on to explain the true causes of disease, toxicity and how to reverse it. Aajonus tweaks your curiousity on why you eat cooked food and processed food and the seemingly funny but often asked question is can we digest raw food? Then there are the questions of bacteria, sleep and bowel movements.

In volume 2, Aajonus explains about taste and explains more about the best raw foods and food combining for proper digestion and assimilation. Aajonus moves on to optimizing his raw food diet in a recipe for removing deep tissue toxicity, for weight loss, for travel and baby food. Next are the all important recipes, how to make them and what they are good at addressing which health conditions. Read, re-read, print out this section and have a bound copy in your kitchen.

In volume 3, Aajonus explains more about the science of nutrition, the cholesterol myth and why real raw food is better than processed supplements.

In volume 4, Aajonus exposes the wayward direction of modern western medicine, how their false concepts of disease, germs and parasites have brought detriment millions of people around the world.

This book belongs to your small library of must-read and must-keep books for reference. Aajonus’ experiences as not just a long time raw foodist’s but as a long time healer of many people is a treasure that must be documented and preserved. It is unfortunate that I found myself lactose intolerant and cannot consume raw dairy. But besides my intolerance to dairy, I find that the principles laid out by Aajonus are all solid.

The book The Recipe for Living Without Disease is Aajonus Vonderplanitz’ second book after he wrote his first book, The Primal Diet: We Want to Live. It is available at http://storesonline.com/site/811618/page/1840437

Raw Food Detox Diet – 23 Practical Tips For Fabulous Health

The raw food detox diet that is followed within the Hippocrates health lifestyle is based on over 50 years of experience, research, and results with hundreds of thousands of people from all cultures around the world. Following are 23 practical tips to apply it in your life and create fabulous health for yourself.

1.       Eat only organically-grown produce.

2.       Your diet should consist of a minimum of 60% green sprouts and green vegetables and 15% of other rainbow-colored vegetables. It is best to eat them raw to maximize enzymes and oxygen.

3.       Limit cooked foods t no more than 20%, by weight, of your diet. Best are steamed vegetables, baked winter squashes and sweet potato, and lightly-cooked alkalizing grains (amaranth, buckwheat, millet, quinoa and teff).

4.       Eat and juice abundant baby green sprouts. Sunflower and buckwheat are the most powerful. Also good are alfalfa, arugula, cabbage, clover, cress, dill, fenugreek, garlic, kale, mustard, onion, pea, broccoli, radish, spinach, etc.

5.       Limit fruit to 5 to 15% of your diet (one to two pieces per day). Select tree-ripened seasonal varieties. It is best to eat them when you awaken in the morning.

6.       Consume two (2) green juices of sprouts, green vegetable and herbs daily. You can flavor them with the juice of ginger, garlic, or anise.

7.       Drink and implant freshly-squeezed wheatgrass-juice when available.

8.       Use fresh water blue-green algae (blue-green, chlorella). Be sure that they are low-temperature processed. Also consume sea-vegetables (alaria, arame, dulse, hijiki, help, kombu, wakame) on a daily basis. They supply important trace mineral, amino acids and electrolyte elements that are often absent from contemporary diets.

9.       Soak and sprout all seeds, grain and legumes before cooking or eating. Nuts should only be soaked. This process activates enzymes, pre-digests complex nutritional structure (protein, fat, and carbohydrates), and removes toxic substances from the seed.

10.   For energy, consume sprouted grains or legumes (raw is best; cooked is sometimes acceptable) during one meal per day. The best energy-rich grains are the alkalizing ones: amaranth, millet, quinoa and teff. Secondary are buckwheat, kumut, rye, and spelt. The best legumes for energy are garbanzos and peas. Among the best mineral sources included mung-bean and adzuki sprouts.

11.   Eat a handful of soaked almonds, sunflower seeds, pumpkin seeds, sesame seeds, or other nuts (except cashews or peanuts) 2-3 times per week during a meal when you do not consume grains or legumes. Nuts and seeds are good sources of essential fatty acids and amino acids.

12.   Use plenty of raw garlic in salads an fresh juices. Garlic is a wonderful natural antiseptic.

13.   Drink water sprinkled with cayenne pepper and take digestive enzymes 30 minutes before most meals in order to empty the stomach and activated digestive function.

14.   Limit oils to cold-pressed oils of flaxseed, olive, borage, and grapeseed.

15.   Eliminate processed grain and dairy products, which are very acidic and mucous-forming; they also produce allergic reactions that cause stress in the immune-system.

16.   Eliminate all meat – including fish and chicken. All meat contains excess complex protein and toxic hormones, chemical, and parasites that assault the immune-system.

17.   Eliminate fried foods; they decrease oxygen-availability, thereby creating an inviting environment for cancer-cell development and viral growth.

18.   Avoid micro waved food, which causes cellular destruction comparable to that of an atomic bomb. If you must heat your food, dehydrating, steaming, baking, toasting, and convection-oven heating are acceptable.

19.   Eliminate foods that contain isolated sugars (including dried fruit, honey, maple syrup, molasses, rice syrup, barley malt, and any “food” the name of which ends in “ose”, eg. fructose). The best substitute is stevia, a flower-pollen extract.

20.   Avoid foods with added salt. The best substitute is Braggs Liquid Aminos, a liquid soy-extract.

21.   Avoid alcohol, drugs, food with vinegar, and soft drinks.

22.   Learn and observe the rules of food-combining, especially when you are shopping for packaged, processed foods.

23.   Eat only when you are calm and relaxed, and schedule meals during the daylight hours between sunrise an sundown.

Keep food safe when grilling – ReporterNews.com

By Jane Rowan of the Abilene Reporter News

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines recommended by the United States Department of Agriculture — Food Safety and Inspection Service for grilling food safely.

From The Store: Home First

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90°F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely

Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill.

Marinating

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting

When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold

Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean

Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands.

Precooking

Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly

Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.

Safe minimum internal temperatures:

Poultry: 165°F

Ground meats: 160°F

Beef, pork, lamb, and veal (steaks, roasts and chops): 145°F and allow to rest at least 3 minutes.

Never partially grill meat or poultry and finish cooking later.

Reheating

When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot.

Keep Hot Food Hot

After cooking meat and poultry on the grill, keep it hot until served — at 140°F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200°F, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food

When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. In hot weather (above 90°F), food should never sit out for more than 1 hour.

Leftovers

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90°F).

Following these basic food safety practices can keep you and your family and friends safe when grilling. For more information, contact Jane Rowan — County Extension Agent/FCS at the Taylor County Extension Office, 325-672-6048 or email: [email protected]

About Jane Rowan

Jane Rowan is a free-lance writer for the Abilene Reporter-News

Superfoods for Migraines

Migraines and cluster headaches: whatever the label, the pain and side effects can be intense! In addition to traditional treatments, including more of the following “superfoods” can help.

What are superfoods? Well, they’re not exactly supplements–although some supplement companies have begun to market “extracts” of various superfoods. By definition, superfoods are whole foods or oils that offer exceptionally high doses of nutrition. People call them “super” in part because of their benefits and in part due to their origins. Most superfoods are not new; rather, they’ve been used by powerful ancient cultures and only recently rediscovered by the West. Although some scientists and many raw foodists credit superfoods with amazing regenerative and protective abilities for almost any health issue, this article discusses superfoods for special consideration by those who suffer migraines and/or cluster headaches.

Cacao (kuh-COW): Commonly marketed as raw cacao or raw chocolate, this “food of the gods” actually became monetary currency in the Aztec empire! Conventional wisdom tells those with migraines to avoid chocolate as a major trigger food. While some people do have sensitivities to chocolate, most people actually react to the typical dairy and refined sugar in cooked chocolate bars. Raw cacao, by contrast, offers seven times the antioxidants of its cooked version, without the offending dairy and sugar. More importantly for those with migraines, raw cacao contains one of the highest sources of magnesium in any food. Magnesium acts as the relaxing counterpart to calcium and helps to balance brain chemisty. In fact, many migraine sufferers manage to stave off headaches by consuming large quantities of magnesium supplements. Magnesium can also help with PMS, another known trigger of migraines. In addition to magnesium, raw cacao offers caffeine (which seems to affect the body less intensely in its raw form). Some people with migraines find that judicious use of caffeine can curtail a headache before it becomes a full blown episode. Most prescription migraine pills contain some form of caffeine. From a nutritional standpoint, raw cacao certainly beats a Pepsi! If you know for sure that chocolate causes a reaction, skip the raw cacao, but otherwise it could be worth a (delicious) try. Add cacao nibs or powder to morning smoothies, or make raw fudge by mixing the powder with coconut butter, raw agave nectar or honey, and some of the other superfoods listed below. As with any new food, start small so you can monitor your reactions.

Maca (MAH-kuh): Also known as “Peruvian viagra,” maca is a root grown at 14,000 feet in the Andes Mountains. Despite its fame for keeping Peruvian men virile into their 80’s, maca actually functions as an adaptogen, meaning it balances all hormones. If someone has too much estrogen, maca works to lower estrogen levels. If another person has too little estrogen, maca helps the body bring those levels back to optimal levels. Maca also nourishes the adrenal glands, helping the body handle some of the stress that so often triggers cluster headaches and migraines. Maca grows in some of the most inhospitable conditions on earth, but it has learned to flourish where other plants die. Natives believe that the root transfers this strength and adaptability to those who consume it: “You are what you eat!” Metaphysics aside, maca’s high mineral content, B-vitamins, protein, fatty acids, and plant sterols allow it to rebuild the body wherever it most needs help–good news for people whose headaches come from stress or hormonal imbalance. Maca tastes a bit like radish, so you don’t want to add too much to sweet smoothies. It blends exceptionally well with cacao, though, and I always enjoy a morning glass of fresh squeezed lemon juice in water with about a teaspooon of maca. The lemon brings out maca’s hidden sweetness, making a surprisingly zesty lemonade.

Hemp: No, I’m not talking about marijuana, even though some people do employ cannabis for medicinal purposes. You can now find hulled hemp seeds, hemp butter, hemp protein powder and hemp oil at alternative health food stores and in many online shops. Despite virtually no THC content (the psychoactive ingredient in marijuana), the U.S. government prohibits the sale of hemp seeds ready for sprouting, so you can only legally buy hulled ones or hemp products, most of which seem to come from Canada. Nonetheless, hemp has experienced a major resurgence in recent years as people have rediscovered what ancient Europeans knew so long ago. Hemp supports the immune system and contains edestin, the protein most easily assimilated by humans–good news for people who react to protein powders made from soy or dairy (whey). Hemp seeds, butter and oil also contain the perfect ratio of Omega 3 and Omega 6 fatty acids, thought to help balance hormones and brain chemistry. In addition, the green color of hemp comes from chlorophyll, which differs only by one atom from hemoglobin. (Hemoglobin forms around an iron atom, whereas chlorophyll forms around that beneficial magnesium atom.) Purifying the blood with chlorophyll-rich foods like hemp, wheat grass and leafy greens can alkalinize the body, which, in turn, eases stress responses like migraines and cluster headaches. Hemp protein powder tastes a bit gritty, but the butters, oil and seeds carry a pleasant, slightly nutty sensation that combines especially well with raw cacao and maca. You can also replace the bulghur wheat (gluten is a major migraine trigger) in foods like tabouli with hemp seeds, or use hemp butter as a nutritious replacement for another common trigger–peanut butter.

Yerba Mate (YUR-buh MAH-tay): For those people who know they need to kick the coffee habit but simply can’t forgo their cuppa Joe, Yerba Mate offers a good substitute. Another highly mineralized South American food, Yerba Mate tastes somewhat similar to coffee, but instead of depleting the adrenal glands, it nourishes them with B-vitamins, 15 amino acids, 11 polyphenols (like in green tea and red wine) and, you guessed it: more magnesium and chlorophyll. Whereas coffee provides a caffeine jolt, mate’s energy comes from the B-vitamins, blood purifying properties and a component called mateine. Unlike caffeine, mateine gives a lift without the crash. Some independent coffee houses now serve soymilk “mate lattes,” or you can brew the tea at home. For best results, warm but don’t boil the water, then let the tea steep for 5 minutes. You can then add hemp milk and essential oils like peppermint with a hint of raw cacao powder, creating your own minty mocha. Yerba Mate also brews well as a sun tea, mixed with orange peel or traditional chai tea spices. A favorite of shamans, Yerba Mate offers a traditional, nutritional alternative to coffee, along with minerals and nutrients thought to support hormonal balance and alkalinity.

In short, these superfoods bring trace minerals, potent nutrients, and a bit of folklore. As foods rather than drugs, they gradually rebuild and support the body, instead of generating a “quick fix.” If you’d like a holistic approach to treating migraines or cluster headaches and haven’t responded to “newfangled cures,” you might want to explore some ancient culinary treats.

Shadyside Juice Café Helping To Promote Benefits Of Eating Raw – CBS Local

PITTSBURGH (KDKA) – Let’s face it, most of us don’t eat as healthy as we should.

Getting the right amount of veggies and other good foods into our bodies can be a challenge.

If you’re dieting, saying no to the foods that aren’t good for you is tough too.

Have you considered eating raw? Do you even know what that means?

We all know that fruits and vegetables should be part of our daily diet. They’re essential for good health, but they aren’t always what we eat.

What if you considered drinking your fruits and veggies – nothing more, with no additives, just fruits and veggies.

That’s part of eating raw.

“The juices are important because your body doesn’t have to do anything to break down the juice to get the nutrients, because there’s no fiber, so if you want to get all your nutrients, your greens for the day, you can just grab a green juice and you have all the nutrients from pounds of greens in one juice,” Living Juicy Raw Café Co-Owner Sidney Rawlings said.

Living Juicy is a raw, organic juice café in Shadyside. Rawlings, with her sister, Kelly Protho, opened the business because there weren’t a lot of options for eating raw, when she moved back to Pittsburgh.

Now, the sisters begin each day preparing the fresh fruit and veggies for the smoothies, salads and cold-pressed juices- washing kale, breaking down apples, and opening coconuts.

“We believe fast food doesn’t have to be unhealthy food. This is…you can grab a juice and a salad and you have your lunch. It’s convenient. We say living juicy, where health meets convenience,” Rawlings said.

Eating raw, as it’s defined, is increasing the amount of raw food in your diet and decreasing the amount of cooked food. Rawlings said it’s not a trend, but a healthier lifestyle.

“I just think that it’s important to know that it doesn’t matter what your diet is, you can be vegan, you can be a meat eater, a vegetarian, it’s important to get as much raw food in your diet as you can,” she said.

Food that isn’t processed or heated over 112 degrees, maintains more of the vital enzymes that we all need. As food is processed or cooked, not as many enzymes are retained.
“There’s garlic, there’s fresh garlic that we press, there’s olive oil, apple cider vinegar, nutritional yeast and liquid amino, so it gives it a really tasty savory flavor, without any dairy and it’s all raw,” Protho said.

But, you don’t have to have only juices for a raw diet. Salads are also an option and they sell out of them every day.

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Choose Healthy Raw Food

A fair number of us know the celebs look spectacular because they count on healthy raw food. But it all sounds so extreme. We've been led to believe balance means that we can still eat refined foods just not too much. Take a deep breath and think about what this actually means. Refined foods are bad for you. So how can eating a certain amount of it be good for you? The sooner we start being realistic about what we eat the sooner we are going to be open to the truth. None of us enjoy looking in the mirror and seeing we are overweight. None of us enjoy being told by our doctor we have an illness like diabetes or heart disease. The most common reason for these complaints is a diet dependent on refined foods and fats.

It is our natural right to be healthy. But it is up to us to do what is best for our bodies. Food provides us with good health. But we have to eat food we are designed to eat. Healthy raw food is the premium kind of food for humans. Certain cooked foods will not make us unhealthy. But raw food contains the best quality nutrition and should make up most of our diet. If you have the right information, you will understand why it is important to eat good quality food. However, you must also know how to eat it. If you are not convinced a mainly raw food diet will be suitable for you take a look at some of the recipes. You can prepare and eat the most yummy cold soups, smoothies and salads.

Healthy raw food provides a powerful boost of nutrition to your system. Eat this on a regular basis and your body will function a whole lot better. You will not have constipation problems. This means your digestive tract is kept clean and you do not have to fight unhealthy toxins.

Diet change improves dog's health – STLtoday.com

Dear Dr. Fox • My dog might have inflammatory bowel disease, and the vet wants to put him on a prescription diet for three weeks. He has been eating raw since we got him in January. I would really rather not give him kibble again, especially not one whose first ingredient is corn. Here is my dilemma in more detail:

My dog is an almost 3-year-old mutt who weighs about 27.5 pounds. We have had him since January and have been feeding him raw ground beef and chicken livers/hearts/necks and cooked sweet potato. Over the past three to four weeks, his stool has been irregular — mainly with the presence of mucus; it’s sometimes soft, and he’s had diarrhea, dark stool and a possible small amount of blood in his feces. Besides the irregular stools, he seems absolutely fine — normal behavior, appetite and water intake. A giardia test was negative. A blood test looking for the presence of something that would indicate IBD was also negative. The vet still thinks it’s IBD, and the plan is to change to a prescription diet. If that works, then we’ll leave it at that and possibly transition to other food. If not, then vet wants to biopsy for IBD.

I appreciate that the vet wants to start with diet before jumping to meds or more invasive testing. However, I would prefer not to put him on the prescription food with the first ingredient listed as corn that contains other ingredients that I would prefer not to feed my dog. The food he’s supposed to go on, starting today or ASAP, is Hill’s I/D. At the same time, I respect our vet, and part of me says I should just go along with this temporary diet to see if he improves and transition to something else after the three weeks.

So my options are to (a) just go along with the special diet that I don’t really agree with, or (b) find an alternative more wholesome, natural or homemade diet that would also help ease digestive problems, hopefully with approval from the vet. What would you do? — R.G., Ridgefield, Conn.

Dear R.G. • Some dogs do not thrive as well as others on a raw food diet. It often helps these dogs to lightly cook the food and provide digestive enzymes and probiotics. Transition your dog to my home-prepared recipe (posted on DrFoxVet.net).

R.G. Responds • I have been feeding my dog your recipe with turkey for the past week, and his stool is back to normal! My fingers are still crossed that it continues this way.

Visit Dr. Fox’s website at DrFoxVet.net. Send mail to [email protected] or to Dr. Michael Fox in care of Universal Uclick, 1130 Walnut Street, Kansas City, Mo. 64106.

Flush Away Your Toxins With A Full Body Detox Diet

I will show you how to lose unwanted weight quickly and flush out all the toxins you have stored in your body by eating natural foods. This body detox is easier than most as it uses normal everyday foods and you do not need to starve. In fact on this full body detox diet you can eat as much as you like. All the foods listed can be eaten in abundance. You should never feel hungry and at the end you will feel great. We recommend to detox for ten days.

The human body has a built in detox system that removes harmful substances from the body through excretion but when we put pressure on it by eating unhealthy foods, drinking too much alcohol and not getting enough sleep the system is weakened. This weakened system causes the body to feel lethargic. This is the time to embark on a full body detox diet. There are many foods which help to heal the body from inside.

Reducing body fat also helps to detoxify the body as fat actually poisons the body and many toxic substances are soluble in the body fat. Lots of body detox diet programs are aimed just at reducing your body fat.

Water

Water is the best detox food you will ever put into your body as it speeds up the metabolism which releases the stored toxins.

Fruit Juice and Citrus Fruits

Juice fasting is a very effective way of body detox since it provides the body’s immune system with vital enzymes that help the body’s natural ability to fight toxins. Citrus fruits such as oranges, lemons, limes, grapefruits are the best and are ideal for this full body detox diet. Tomatoes and pineapples are also excellent.

For a healthy detox drink, squeeze three oranges, two mandarins and half a red grapefruit and enjoy first thing in the morning. Lemon juice with honey is also a brilliant drink to enjoy while on a full body detox diet as it can also be enjoyed warm in place of tea or coffee. Lemon is an excellent cleanser.

Detoxification with Raw Fruits and Veggies

You can eat as much fruit and vegetables as you like on a full body detox and raw and unprocessed vegetables and fruits deliver live anti-toxin enzymes to the body. These enzymes are mostly nearly always destroyed during cooking which is why they should be eaten raw. Signs of detoxification by means of raw food will include easy and regular bowel movements, nearly odorless excreta, and greater resistance to diseases.

The fiber contained in raw food is a great help in the digestion process as it serves to cleanse the blood. A full body detox diet plan using raw vegetables and fresh fruits is especially recommended for young individuals whose bodies have been subjected to high levels of alcohol, burgers and pizzas.