Vegan Fusion Raw Food Intensive – Los Angeles, California

Vegan Fusion Raw Food Intensive
Los Angeles, California

April 2 – 4, 2010

Discover the essentials of raw food cuisine from Mark Reinfeld, coauthor of The Complete Idiot’s Guide to Eating Raw and winner of the Aspen Center for Integrative Health’s Platinum Carrot Award for Living Foods.

During this three day intensive you will learn how to create energizing soups, superfood smoothies, granolas, seed and nut milks, pizza, pasta, crackers, raw salads, plant cheeses, pates and nori rolls, raw desserts such as puddings, parfaits, pies and more.

also included is

Yoga in the Yurt with Michelle

Join us at a beautiful private home in the Brentwood neighborhood of Los Angeles. We will begin our day at noon with an hour of relaxing yoga in a magnificent yurt by Michelle Mazur. After this we dive into the world of raw food cuisine. Its a hands on opportunity to learn techniques from one of the leaders in the vegan and raw food movement. There will be plenty of food to sample! Then its back to to the yurt where we end the day at 6pm with a 15 minute restorative yoga session with Michelle.

In Michelles’ words, “Sometimes in our busy lives we do all the necessary things we need to stay healthy and feel great. However, quite often the stresses of everyday living take over and effects our nervous system which effects our digestion, assimilation and elimination of food. Even if we eat the healthiest of foods the state of our mind can directly decide how we will respond to the glorious things we put in our mouth.  Together we will explore how yoga can help. Taking basic principles from ayurvedic medicine (the science of life) along with some understanding of the three gunas which are the qualities of nature (Prakriti).

I will teach a set series of asanas for different conditions that may  occur and upset the natural healthy order of things. Students will leave this retreat with a list of asanas to do on their own for different situations that may arise. I will also teach different restoratives every day to culminate the work in asana and cooking to relax the physical body and thinking mind. “

$625/person

Includes:
Daily raw food lessons and raw gourmet meals
Vegan Fusion raw food recipe manual
1+ hour yoga instruction in a beautiful yurt by certified yoga instructor Michelle Mazur

Michelle Mazur has studied the movement of the body for over 30 years. She focuses  particularly on how and why we injure ourselves and live in pain. Twelve years ago she began practicing yoga after spending her life trying to heal from injuries of the spine, lower back, and hips created from years of ballet dancing.   She began studying with many of the master teachers from around the world and immersed herself in the study of yoga, its philosophy and its therapeutic aspects.

Michelle is registered with Yoga Alliance at the E-500 level, along with certifications in Yoga Therapy, and Yoga Philosophy.  With her personal experience and vast knowledge of yoga, she has an exceptional ability to spot an individual’s specific needs and to tailor a class or private instruction accordingly to bring relief.

Spaces are limited. To register and for more information please call us at 808.822.0820 or email info@veganfusion.com

Raw Food Class on Kaua’i

Fun with the dehydrator!

Learn from Blossoming Lotus founding chef Mark Reinfeld the basics of using the dehydrator to create crackers, pizza and granola. You will also learn how to create nut milks and cheeses.

When: Saturday, December 5th 3-6pm

Where: Wailua Homesteads

Cost: $65/person includes recipes and tasting

Recipes include:

Pesto Pizza

Herbed Flax Crackers

Cashew Cheese

Orange Cranberry Granola

Almond Milk

 

Spaces are limited. Contact Mark at mark@veganfusion.com or call 808-822-0820 by Wednesday November 25th to register.

 

Live Foods for Summer

Cover via Amazon

DR: Can you please share some information on the healing qualities of a food that is abundant in the summer?

There are an abundance of tomatoes available in the summer – many exciting and delicious varieties! Tomatoes are rich in lycopene, an antioxidant that has been linked with good heart health and offers protection against various other diseases. No other food has as much of this important nutrient as the tomato. Please make sure to use organic tomatoes whenever possible.
While you are enjoying your tomatoes, you can contemplate this bit of folklore. Centuries ago, the French believed that tomatoes had aphrodisiac qualities and named them pommes d’amour or ‘love apples’.

Please check out our newly released book, The Complete Idiot’s Guide to Eating Raw, coauthored with Jennifer Murray and Bo Rinaldi to earn more about the healing qualities of foods as well as the simple tools you need to prepare your own delicious and healthful meals. The book is available on our website, veganfusion.com, at our restaurants or in bookstores everywhere.

DR: I’m sure you have a great recipe that makes use of tomatoes. Care to share?

But of course. Here you go. The sauce for the ravioli makes use of tomatoes.

Recipes courtesy Jennifer Murray.

Turnip and Pine Nut Ravioli

Yield: 32 raviolis
Prep Time: 25 minutes
Soak Time: 2 hours minimum
Dehydrator Time: 30 minutes (optional)
2 large turnips, peeled
2 TB. olive oil
1 cup pine nuts, soaked at least 2+ hours
2 cups macadamia nuts, soaked at least 2+ hours
1 TB. fresh rosemary, minced
4 tsp. fresh parsley, minced
4 tsp. fresh thyme, minced
2 TB. nutritional yeast
1 tsp. salt
1 tsp. freshly ground black pepper
1 TB. apple cider vinegar
[1/2] cup rejuvelac (or filtered water), (as needed)

1. Using a vegetable peeler or a mandoline, to cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110 degrees F for 30- to 45 minutes to soften “noodles.”
2. Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in Add to a food processor fitted with the s-an S-shaped blade, and process blend on high speed for 10 seconds.
3. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.
4. Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.

Variation: Instead of Alternatives for the turnips, in these raviolis are many. Ttry watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.

Sun-Dried Tomato Sage Sauce

Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum
[1/4] cup sun-dried tomatoes
1 cup filtered water
2 cups roma tomatoes, chopped
[1/2] cup sun-dried tomato soak water
2 TB. beets, shredded
2 TB. olive oil
1 TB. fresh basil, minced
1 TB. fresh parsley, minced
1 tsp. nama shoyu (or to taste)
1 tsp. nutritional yeast
[1/2] tsp. fresh oregano
[1/2] tsp. fresh thyme
[1/2] tsp. salt
[1/4] tsp. freshly ground black pepper
1 TB.1[1/2] tsp. rubbed sage
agave nectar to taste

1. Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.
2. Place sun-dried tomatoes, Blend with roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; and blend on high speed for 40 seconds or until you reach desired the consistency of tomato sauce.

Going Raw Do’s and Don’t

Image by cobalt123 via Flickr

Q: Mark, for the past several months, I have been interested in adding more raw foods to my diet. I just picked up your new book, The Complete Idiot’s Guide to Eating Raw and am really enjoying it. Can you give me any other pointers on going raw?

A: We came up with a list of do’s and don’ts for folks to consider as they embark upon their raw journey. Consider these tips:

Do

• eat fresh local and organic foods whenever possible.
• listen to your body.
• sleep when tired.
• eat when hungry.
• drink and bathe in clean water.
• prepare as much of your own food as possible.
• get moderate exercise.
• enjoy the sunshine (in moderation) as it produces vitamin D for your body.
• supplement your raw food diet with vitamin B12
• rinse all produce well, especially non organic produce.
• read food labels very carefully.
• spend time in the produce aisle and at farmers markets locating new produce to experiment with.
• enjoy the local raw community scene or create one.

Don’t

• get frustrated if you are not living up to your expectations.
• buy food with additives or preservatives.
• judge others by what they eat or don’t eat.
• wait until tomorrow to make the healthy choices.
• allow the well intentioned advice of friends and family deter you from making changes you wish to make.

You will begin to discover your own dos and don’ts as you introduce more raw foods into your life. Let your body and your intuition be your guide as you continually learn from others.

Q: Thanks for that! Can you share a favorite recipe from the book?

A: Sure, here you go.

Mediterranean Sunflower Seed Dip

This is a wonderful sunflower seed dish with olives, sun-dried tomatoes and fresh herbs that bring out the flavors of the Mediterranean.

Yield: 2 cups
Prep time: 20 minutes
Soak time: 2+ hours

1 cup sunflower seeds
2 sun-dried tomatoes
1 TB. freshly squeezed lemon juice
2 TB. red bell pepper, ribs and seeds removed, diced
2 TB. kalamata olives, diced
1 TB. green onion
1 TB. basil, minced
1 TB. parsley, minced
1 tsp. nama shoyu
1/2 tsp. garlic, minced
1/4 tsp. oregano
1/4 tsp. freshly ground black pepper
1 TB. nutritional yeast
1 TB. olive oil

1.    Soak sunflower seeds in water to cover for 2 hours to overnight. Soak sun-dried tomatoes in water to cover for at least 30 minutes. Strain and place in food processor with lemon juice, red bell pepper, olives, green onion, basil, parsley, shoyu, garlic, oregano, black pepper, nutritional yeast and olive oil. Process on high speed for 20 seconds until smooth. Scrape down the sides as necessary to ensure the flavors are evenly distributed.

2.     Allow pate to sit for at least 20 minutes, covered, in the fridge before serving to enhance the flavor. Serve with fresh cucumber slices, with Flax Crackers or as part of a salad.

Have a question for the natural chef? Please email mark [at] veganfusion [dot] com

The Raw Food Pantry

As a raw foodist, will I be condemning myself to a diet of carrots, celery sticks and lettuce?

On the contrary, the art of live food preparation has evolved greatly over the years. There is an incredible variety of ingredients and flavors to experience while eating raw. The many gourmet raw restaurants opening up around the planet are testimony to the diversity and elegance that is possible with this form of cutting edge cuisine. Even world-renowned chef Charlie Trotter has published a raw recipe book.

As a raw foodist, you will be feasting upon all of your favorite fresh fruits, berries, vegetables, herbs, nuts and seeds in every configuration imaginable. Many grains such as wheat, rye, quinoa and buckwheat are included – soaked and sprouted and added to many dishes. The raw pantry also includes wonderful milks, cheeses and yogurts from nuts and seeds. You will experience superfoods, sea vegetables, sauerkrauts, kimchi and even home-grown micro greens.

Creating raw food is fun and easy and sometimes it’s just as simple as using your blender or food processor. You may be surprised to learn that you can even create live breads, wraps, burgers, ‘pastas’, ice creams, and even tacos. The raw menu rivals that of any cuisine and includes the full range of foods from appetizers to desserts and everything in between.

What type of equipment will I need to prepare all of these delicacies?

You can start simply, as your means allow. A good knife is your most trusty companion and will allow you create countless salads. With a blender, you will be astounding your friends and family with delicious soups, sauces, dressings and puddings. With a food processor you can create wonderful spreads and pates. For those serious about raw food preparation, look into purchasing a dehydrator. Dehydrators allow you to heat food at low temperatures, which preserves vital nutrients and opens vast new realms of culinary creation as you enjoy flavorful dehydrated crackers, breads, cookies and granolas.

Can you share a simple raw recipe with us?

Here you go! Try this innovative Key Lime Ice Cream with Raspberry Sauce courtesy of The Complete Idiots Guide to Eating Raw coauthor, Jennifer Murray.

Yield: 2 cups
Prep Time: 15 minutes
Freezer Time: 3+ hours minimum

Lime Ice Cream
2 cups avocado, mashed
6 TB. plus [3/4] tsp. freshly squeezed lime juice
[1/2] tsp. lime zest
[3/4] cup agave nectar
[1/2] tsp. vanilla extract
Pinch sea salt
[1/4] lb. fresh or frozen raspberries
Pinch cardamom

1. Place avocado, 5 tablespoons lime juice, lime zest, [1/2] cup agave nectar, vanilla extract, and salt in a food processor fitted with an S-shaped blade or a strong blender. Process on high speed for 40 to 60 seconds, stopping occasionally to scrape down the sides.
2. Freeze in an airtight container for at least 3 or 4 hours to overnight. Depending on the temperature of your freezer, you may need to let ice cream thaw before serving.

Raspberry Sauce
[1/4] lb. fresh or frozen raspberries
[1/4] cup agave nectar
[3/4] tsp. freshly squeezed lime juice
Pinch cardamom

1. While ice cream is freezing, place raspberries, remaining [1/4] cup agave nectar, remaining [3/4] teaspoon lime juice, and cardamom in a food processor fitted with an S-shaped blade. Process on high speed for 25 seconds.
2. Strain through a fine mesh strainer to remove seeds. Refrigerate to chill at least 30 minutes. Pour into a small bowl, and top with [1/2] cup scoop of lime ice cream and serve immediately. Enjoy the flavors as well as the colors!

Note: The best time to use an avocado for this recipe purpose is one that’s at that perfectly stage of ripeness. Just a little before or after this point and you may need to adjust the flavors slightly to accommodate the stronger as the flavor of the avocado is stronger. More agave nectar might may be desired, but go slowly when adding lime juice or zest. A good way to check for ripeness is to remove the stem end and stick a toothpick into the avocado. If it goes in easily, it is ready. If there’ is a stronger stronger-than-desired avocado flavor, the delicious raspberry sauce covers it wonderfully.

Have a question for the natural chef? Please email mark [at]veganfusion [dot] com

Go Green with Vegan Cuisine

QUESTION: In past interviews we have been discussing the health benefits of raw and vegan foods. You mentioned that there are environmental and social benefits to this form of eating as well. Can you elaborate a bit?

MARK: We hear a lot these days about global warming, food shortages, water shortages and rainforest destruction. Many people, including environmentalists, don’t realize that including more vegan foods in our diet is one of the most effective steps we can take to protect our environment and conserve the earth’s resources. A recent UN report called Livestock’s Long Shadow revealed that 18 percent of all greenhouse emissions come from the livestock industry. That’s more than the entire world automobile industry combined! This is incredible to me.

The environmental impact of a vegan diet is a fraction of that of a meat-based one. According to Conservation International, the average carbon emissions from an animal product based diet are 11 tons per year per person. The average emissions on a plant-based diet are 6 tons per year. Another interesting tidbit of information is that it takes approximately 3 ½ acres of land and 2500 gallons of water a day to support an animal product based diet. A plant-based diet utilizes only 1/6 of an acre of land and 300 gallons of water a day. According to the USDA, 1 acre of land can produce 20,000 pounds of vegetables. This same amount of land can only produce 165 pounds of meat.

Animals are fed more than 80 percent of the corn and 95 percent of the oats grown in the United States. Each year, the U.S. livestock population consumes enough grain and soybeans to feed more than five times the U.S. human population. Less than half of the harvested agricultural acreage goes to feed people. Combine this with the fact that over 60 million people die of starvation every year. This means that we are feeding grain to animals while our fellow humans are dying of starvation in mind staggering numbers.

QUESTION: Wow! I had no idea. That’s pretty intense information. Where can I go to learn more?

MARK: We have more information in our books, Vegan Fusion World Cuisine and The Complete Idiot’s Guide to Eating Raw. You can also check out Diet for a New America, which is the source of much of the environmental information we share. Author John Robbins is a pioneer in the promotion of the health and environmental benefits of a plant- based lifestyle. His latest work, Healthy At 100, is a must-read in-depth exploration of health and longevity.

QUESTION: Can you share an environmentally friendly recipe for the holiday season?

MARK: Here you go, courtesy of Vegan Fusion World Cuisine

Sistah Jah Love Roasted Squash Soup

20 min prep / 35 min cooking / 5-6 servings

Ingredients
1 small Butternut or buttercup squash (1 ½ C cooked)
1 large Garnet yam, peeled & chopped (2 C)
1 medium Onion, chopped (1 C)
1 C Celery, sliced thin
2 Tbl Garlic, minced
4 ½ C Filtered water or vegetable stock
2 ½ C Coconut milk
2 Tbl Maple syrup, or to taste
3 Tbl soy sauce
½ tsp Curry paste
1 small Cinnamon stick
• Sea salt, to taste
• Black pepper, ground to taste

Loving preparation
1. Preheat oven to 375°. Rinse the butternut squash, slice lengthwise and remove the seeds. Place face down on a lightly-oiled baking sheet and bake until a knife can pass through it easily, approximately 30 – 35 minutes. Remove from oven and allow to cool. Scoop the inside of the squash into a large blender.

2. While squash is cooking, place the yams, onions, celery, garlic, coconut milk, filtered water and cinnamon stick in a 3 qt pot, cook on medium high heat until yams are thoroughly cooked, approximately 30 minutes, stirring occasionally. Remove from heat and allow to cool 10-15 minutes.

3. Remove cinnamon stick, add shoyu and maple syrup, place in blender with squash and blend. Add salt and pepper to taste, mix well and enjoy.

4. Garnish with black sesame seeds and a leaf of mint or cilantro. The flavor of this soup may vary according to the sweetness of the yams and squash, add maple syrup to taste.

Raw Recipe: Frosted Almond Butter Cookies

Frosted Almond Butter Cookies

Courtesy of Jennifer Murray and The Complete Idiot’s Guide to Eating Raw

Worth their time in the dehydrator, these almond butter cookies with creamy chocolate frosting are beyond gratifying.

Yield: 14 cookies

Prep Time: 15 minutes

Dehydrate Time: 48 hours

1[1/4] cup almond butter

1 cup gala or other red apple, peeled and diced

6 dates, pitted, and soaked at least 30 minutes

[1/4] cup date soak water

Pinch cinnamon

[1/4] cup raw cacao powder

3 TB. agave nectar

1 TB. coconut oil

1.   Place almond butter, apple, dates, date soak water, and cinnamon in a food processor fitted with an S-shaped blade. Process on high speed for 20 to 40 seconds or until lumps are smooth..

2.   Using a spoon or a small scoop, scoop batter onto 2 Teflex-lined dehydrator trays in small rounds. You want them thin, about [1/4] inch thick. Drag a fork across them, making that distinctive peanut butter cookie cross-hatch.

3.   Dehydrate at 145°F for 2 hours. Reduce heat to 110°F and dehydrate for 22 more hours. Remove from Teflex and continue dehydrating for another 24 hours.

4.   Meanwhile, in a small mixing bowl, whisk together cacao powder, agave nectar, and coconut oil until smooth and creamy. Using a rubber spatula or a butter knife, frost cookies. Serve immediately or chill for 20 minutes before serving. Store in an airtight container in the refrigerator for up to 5 or 6 days.

Begin to Eat Healthier

I want to eat in a healthier way, but am not sure where to begin. Can you offer a few suggestions on how to make the switch?

We come across this question very often and have found that there are three simple steps you can take to get you on your way.

Begin Where You Are

The first step is to look at and accept where you are at with your eating. What is your current food intake? If you wish, keep a food log for a few days to a week. Keep track of everything you eat, including the snacks. This is a powerful practice as you can begin to locate the less than excellent food choices and begin to replace them with more healthful ones. Don’t play the judgment game with yourself.

Remember the important thing is to take the first step. If your time or inclination does not allow you to keep a food log, that’s ok. Just take a mental note of where you are at right now. Accept that you are at where you are at and that this is the beginning of your journey towards more healthful living.

Hold an Intention of a Healthier Life

Hold an intention of creating a healthier, more vibrant you and commit to yourself to do what you can to actualize this intention. If you are able to do this, you are 90% of the way there. This is what sets you aside from the others who have given up on trying to improve themselves in this way. Create a vision of yourself of where you would like to be a year from now. What weight would you like to attain? What dress size or cholesterol level? If you feel inspired to write down these intentions, this can be another powerful inspirational tool for you to refer to along the way.

Gently And Lovingly Transition From Where You Are To Where You Would Like To Be.

There are many theories surrounding what foods are healthy and what foods are not. Special diets abound, each one proclaiming to be the end all/be all to loose weight, feel great and stay young forever. We would like to suggest that every individual is biophysically unique and what is true for some of us, is not true for others. Your own body and own sense of well being is your best judge.

Rigidly trying to adhere to an externally imposed diet is a formula for disappointment and relapse into old ways of eating. In most instances, we recommend taking baby steps, making changes slowly and gradually. (Of course, in some instances, health conditions necessitate dramatic and instantaneous changes to ones diet and lifestyle.)

If you love eating bacon double cheeseburgers 4 times a week, try leaving out the bacon once a week. If you eat them 4 days a week, try having them 3 days a week for the next month, then 2 days a week the following month. Once a week for the month after that until finally they become only an occasional indulgence. The same holds true for other eating habits we would like to change.

One shouldn’t have a deprived feeling when making these changes. There are countless ways of replacing unhealthy food choices with exciting and delicious alternatives.

In the initial stage try implementing the following:

A few things to gradually phase out:

Greasy and fried foods
High fat and high sodium foods
Refined sugar and flours
Artificial flavors, chemical preservatives and additives

A few things to gradually phase in:

A wide selection of organically grown fruits and vegetables. Experiment to find your favorite
Organic whole grains
Unroasted, unsalted nuts and seeds. (in moderation)
Fresh organic juices and smoothies

Some parting suggestions:

Take a trip to your local health food store to familiarize yourself with the wide variety of healthful food choices.
Remember that moderation is the key.
Read labels to find out what you are eating.
Have fun and savor the journey to a healthier more joyful life.

Classic Guacamole

15 minutes / 2 ¼ cups

2 medium avocados, chopped (1 ½ cups)

½ cup tomato, chopped small, or salsa of your choosing

3 Tbl red onion, diced

1 Tbl lime juice, fresh squeezed

2 Tbl cilantro, minced

1 ½ tsp jalapeño pepper, seeded & minced

1 tsp garlic, minced

½ tsp sea salt, or to taste

¼ tsp black pepper, ground to taste

¼ tsp chili powder

pinch cayenne pepper

loving preparation

1. Place all ingredients in a large mixing bowl and mix well.
serving suggestion


~ serve with chips and salsa, use as a side dish for salads, in burrito filling and toppings for many Mexican dishes.

A Simple Winter Cleanse

Here we are in the middle of winter. Can you recommend a simple cleanse for folks wishing to detoxify.

Sure. Here is a gentle 7 day cleanse that most people should be able to follow. First, pick a 7 day period for the cleanse, timing it so that Day 4 is a day off, where you can rest, take a relaxing walk, get a massage or a colonic. Starting on Day 1, we are going to eat/drink lighter and lighter with each passing day until Day 4, the peak cleansing day where we ingest the least. After the peak day, we begin to slowly include more and heavier items until returning to our regular schedule on Day 8.

Spend as much time as possible in nature, enjoying the fresh air and taking deep slow breaths. You may also consider going to a sauna a few times to assist in removing toxins. A dry skin brush before bathing would also be helpful. Drink plenty of liquids throughout the cleanse to avoid dehydration.

Day 1.

Enjoy fresh organic fruit and juices, large salads, lightly steamed vegetables and cooked grain like quinoa. (See below for how to prepare this delicious grain) You may also enjoy a baked potato or yam with lunch or dinner. For dressing on the salad and quinoa, try flax oil, fresh squeezed lemon juice and a dash of Celtic sea salt.

Day 2.

Go Raw. Enjoy fresh organic fruit and juices and delicious smoothies (see below). Lunch can consist of large mixed salad with fresh vegetables and avocado. For dressing on the salad, try flax oil, fresh squeezed lemon juice and a dash of Celtic sea salt. Dinner may consist of a large fruit salad.

Day 3.

Fruit and Juice. Start the day with a glass of fresh squeezed orange juice diluted a bit with water. Today is fresh juicy fruits, juices and herbal teas. A wonderful drink is the New Greens tonic. See below for recipe.

Day 4.

Peak Cleansing Day. Drink fresh organic juices only, slightly diluted with filtered water. You may also drink one or two glasses of the new greens tonic. Try drinking herbal teas and/or filtered water with fresh squeezed lemon juice.

Day 5.

Fresh juicy fruits. Start the day with a glass of fresh squeezed orange juice diluted a bit with water. Today is fresh juicy fruits, juices and herbal teas. You may have one or two smoothies later in the day.

Day 6.

Fruit and juices only for the first part of day. Late afternoon meal may include a large salad with avocado and a flax oil, lemon juice dressing. Dinner may consist of a large fruit salad.

Day 7.

Fruit and juices only for the first part of day. Lunch may include a large salad with avocado and a flax oil, lemon juice dressing. For dinner you may enjoy another large salad with lightly steamed vegetables and cooked grain like quinoa. You may also enjoy a baked potato or yam with dinner.

Day 8 and beyond.

Ending the Cleanse. It’s very important how we end the cleanse. Our goal with this cleanse is to emerge at the end with positive eating patterns and a healthier diet. Please avoid fried and greasy foods and heavily refined products with chemical preservatives. A few additional days without animal products would also be helpful.
Be gentle with yourself and make the most of it!

Any favorite recipes you could share with us that would support this cleanse?

To cook quinoa

1 cup quinoa

2 cups filtered water
Rinse quinoa well and drain.
Add water and quinoa to sauce pan and bring to a boil. Cover, reduce heat to simmer and cook on low heat until all liquid is absorbed, approximately 15 minutes. Fluff with a fork and enjoy.

New Greens Tonic

1 ½ cups fresh apple juice
½ lime – juiced
¼ cup filtered water
1 scoop New Greens

Combine all ingredients in a large glass and mix well.

Smoothie Du Jour

1 ½ cup fresh juice

½ -1 cup frozen fruit (try bananas or berries)
1 scoop New Greens powder

Place all ingredients in a blender and blend well.

What Exactly are Raw Foods?

Raw foods are foods that have not been cooked. They are the fresh fruits, berries, vegetables, nuts, seeds and herbs we have all come to know and love in their whole, natural state.

Once raw food is heated above a certain temperature, the food is considered to be cooked. Many define this point as the temperature where the particular food’s enzymes are destroyed.

Enzymes are the catalysts of life and that all foods come with naturally occurring enzymes. At around 100°F they are beginning to get a bit sluggish and by 118° F they are pretty much toast. Most raw foodists consider 116° to be the maximum threshold for enzyme potential.

Raw foods are loaded with enzymes and all of the vital nutrients our bodies need to flourish. Raw foods also have a high water content compared to cooked foods. The water found in fresh foods is in many ways superior to drinking water.

Raw foods abound with phytonutrients. These are the important vitamins, minerals and other nutrients found in plants that are known and still being discovered by science that are necessary for life to thrive. Eating raw means you are getting the highest concentration of phytonutrients emanating from the plant kingdom.

Many times you will hear the word live foods or living foods used to describe a raw food diet. Is there a difference?

For many, the words are used interchangeably. For those ‘in the know’, there is an important difference. Raw foods consist of foods in their natural, unheated state.

Live foods can even contain greater amounts of vital nutrients and enzyme activity created through soaking, sprouting, blending and culturing. Culturing allows us to create specialty dishes and drinks such as sauerkraut, plant cheeses, yogurts and kombucha.