Tuesday, December 9, 2008


10 Dirtiest Foods You're Eating

On October 6, 2003, Jeff Cook took his family out to dinner at the Chi-Chi's Restaurant in the Beaver Valley Mall, north of Pittsburgh. When his chicken-and-steak fajitas arrived at the table, they were accompanied by the obvious--sautéed peppers, onions, sour cream--and the invisible--a helping of hepatitis A. Cook, 38, healthy and energetic on that autumn evening, died of acute liver failure a month later.Hepatitis A may have been the disease that ended up sickening 575 Chi-Chi's patrons and employees--and killing three--but a batch of green onions was the carrier. Dirty food. The Centers for Disease Control and Prevention estimates that every day, 200,000 Americans contract food poisoning. But Philip Tierno, Ph.D., a microbiologist at New York University medical center and author of The Secret Life of Germs, pegs the true eat-'em-and-weep rate at around 800,000 a day. "Everyone in this country will have at least one incident of sickness this year attributable to a foodborne virus, bacteria, or toxin," Tierno says. Except that most of us won't know what hit us; we'll chalk up the usually mild symptoms--nausea, diarrhea, cramping--to "that stomach flu that's going around."
Scientists currently know of only one 100 percent foolproof way to prevent food poisoning: Stop eating. Or, almost as effective, obsess over every morsel you bring to your mouth and whether it might be staring back at you. But assuming you'd rather not die of slow starvation or, worse, live like Nick Nolte, we present you with a third, saner solution: Identify and sanitize the 10 dirtiest foods.
After considering incidence of outbreaks, relative danger of the dirt, and how often the carrier is found on our forks, we came up with a list of the edibles most likely to send your day spiraling down the crapper. We then assembled simple strategies for decontaminating the prime suspects--from the supermarket to the supper table--without worrying yourself sick. And what if, as with Jeff Cook, someone else does the cooking? We'll also tell you how to spot a dirty restaurant. Add it all up and what we're giving you is a recipe--for clean living.


The dirt: File this under "Who knew?" When the FDA sampled domestically grown cantaloupe, it found that 3.5 percent of the melons carried Salmonella and Shigella, the latter a bacteria normally passed person-to-person. Among imported cantaloupe, 7 percent tested positive for both bugs. And because you eat melons raw, the bacteria go right down your gullet. That's a big part of the reason why from 1990 to 2001, produce in general has sickened as many people as have beef and poultry combined.

At the supermarket: Dents or bruising on the fruit can provide a path in for pathogens. But don't think precut cantaloupe is safer. "I've been in several supermarkets where the produce was cut by personnel who didn't wash their hands after handling eggs and other items," says Anderson.

At home: Because cantaloupe grows on the ground and has a netted exterior, it's easy for Salmonella to sneak on, and once on, it's hard to clean off. Scrub the fruit with a dab of mild dishwashing liquid for 15 to 30 seconds under running water. And make sure you buy a scrub brush that you use exclusively to clean fruits and vegetables; otherwise it could become cross-contaminated

2. Prepackaged Lettuce
The dirt: Don't look now, but the lettuce on a burger could cause you more grief than the beef. Outbreaks of E. coli sickened 36 people in San Diego in September 2003 and sent 29 people reeling in eastern

Washington in July 2002. In both cases, prepackaged lettuce was to blame. And according to the Center for Science in the Public Interest, lettuce accounted for 11 percent of reported food-poisoning outbreaks linked to produce from 1990 to 2002, and "salad" accounted for 28 percent.

At the supermarket: Prepackaged salad mix is not inherently more hazardous than loose greens or a head of lettuce. It's the claims of being "triple washed" that lull consumers into complacency. "Just because something is wrapped in cellophane doesn't mean it's free of pathogens," says J. Glenn Morris, M.D., chairman of epidemiology and preventive medicine at the University of Maryland school of medicine.

At home: Rinse salad greens one leaf at a time under running water before eating. Beware of cross-contamination, too. "People know it's risky to put salad in the same colander they washed chicken in," says Anderson, "but they think nothing of touching a towel used to wipe up poultry juice, then making a salad."


The dirt: Being pretty as a peach comes at a price. The fruit is doused with pesticides in the weeks prior to harvest to ensure blemish-free skin. By the time it arrives in your produce department, the typical peach can be coated with up to nine different pesticides, according to USDA sampling. And while apples tote a wider variety of pesticides, the sheer amount and strength of those on peaches sets the fuzzy fruit apart. On an index of pesticide toxicity devised by Consumers Union, peaches rank highest.

At the supermarket: Fill your plastic produce bag with peaches that wear a "USDA Organic" sticker. And since apples, grapes, pears, and green beans occupy top spots on the Toxicity Index, too, you may want to opt for organic here as well. Just know that organic produce also contains some pesticide residues, but in minuscule amounts

At home: Wax on, wax off. "A lot of produce has a natural wax coating that holds pesticides, so wash with a sponge or scrub brush and a dab of mild dishwashing detergent. This can eliminate more than half of the residues," says Edward Groth III, Ph.D., a senior scientist with Consumers Union. Got kids? Play it extra safe, and wash and pare peaches, apples, and pears.

4. Scallions

The dirt: Scallions play a bit part in most dishes, but a little goes a long way, as evidenced by the massive hepatitis A outbreak at that Chi-Chi's last October. Dirty scallions have also triggered small hep A outbreaks in Georgia, North Carolina, and Tennessee. Other bugs known to have grabbed a ride on green onions include the parasite Cryptosporidium, Shigella, and the ever-present Salmonella. In FDA tests, U.S.-grown scallions carried Salmonella or Shigella in 3 percent of samples, nearly twice the number detected in imported samples.

At the supermarket: Forget trying to weed out U.S. or Mexican scallions. Given current labeling laws, grocers are under no obligation to list the country of origin of any produce item. More important, buy refrigerated scallions; room temperature can trigger a bacterial explosion.

At home: Turn on your faucet full force to blast away visible dirt. As you rinse, remove the outer sheath to expose lingering microorganisms, but realize that any step short of thorough cooking is only a partial solution. "More and more, pathogens are entering produce like scallions at a cellular level," says Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest.

5. Chicken

The dirt: Never mind cigarettes; the Surgeon General should slap a warning label on chicken. Recent nationwide testing by Consumers Union, the advocacy group behind Consumer Reports, notes that of the 484 raw broilers examined, 42 percent were infected by Campylobacter jejuni, and 12 percent by Salmonella enterides
The latest USDA research notes similar Salmonella levels. Now add in the fact that we each consume about 70 pounds of chicken a year--more than our intake of beef, pork, or turkey--and it's a wonder broilers don't come with barf bags.

At the supermarket: Look for birds labeled "free range." Close quarters in the henhouse give bad bugs the chance to spread, as do high-volume processing operations. Free-range chickens, which are given more room to roost and are usually slaughtered in smaller numbers, present a potentially safer option. For example, Ranger chickens, a free-range brand sold in the Pacific Northwest, came up negative for Salmonella and Campylobacter in Consumers Union's tests.

At home: First, bypass rinsing your raw bird in the sink, and instead put it directly into a baking dish or pan. This shortcut reduces the odds of sullying counters and other foods, says Janet B. Anderson, R.D., director of the Safe Food Institute in North Logan, Utah. If you used a cutting board, clean it (and the knife) with a mild, dilute bleach solution. As for your heat treatment, cook breasts and other cuts until the temperature hits 180F. (If it's a whole bird, take the temperature in the thickest part of the thigh.) "Poking the chicken or judging by juice color is risky," says Anderson.

6. Ground Beef

The dirt: Even a little ground chuck can make you upchuck. When USDA inspectors last tested hamburger meat, they looked at 563 sources nationwide and discovered Clostridium perfringens in 53 percent of the batches, Staphylococcus in 30 percent, and Listeria monocytogenes in 12 percent. Interestingly, the USDA found no trace of Escherichia coli 0157:H7, a.k.a. E. coli. Despite this finding, if slaughterhouse safeguards fail (and they sometimes do), E. coli could potentially pop up in your next patty.

At the supermarket: Choose ground cow that's been nuked. "Find a grocery store that sells irradiated ground beef," says Donald W. Schaffner, Ph.D., an extension specialist in food science at Rutgers University. The package will bear the words "treated by irradiation." Schaffner gives the safety of the treatment a glowing review: "The amount of induced radioactivity is 200,000 times smaller than the level of radioactivity naturally present in all foods."

At home: Add fresh oregano to your burgers and meat loaf. When researchers at Kansas State University mixed a variety of common household spices into ground beef to test their antibacterial properties, oregano tested as one of the best at wiping out E. coli. Use at least 1 tablespoon per pound of meat. Just as important, flatten your patties--thick burgers will char on the outside before the interior reaches the required 160F.

7. Ground Turkey

The dirt: Potentially one of the foulest of the fowl.
A USDA survey showed that the odds are better than one in four that your ground gobbler contains Listeria, Campylobacter, Clostridium, or some combination of the three. What's more, in a separate study by the FDA and the University of Maryland, 24 percent of the ground turkey sampled came back positive for Salmonella. And some of that Salmonella was resistant to antibiotics.

At the supermarket: Hunt for organic turkey. Most commercial turkey processors pump up their birds with antibiotics, a practice that may have encouraged the rise of resistant bacteria. Organic outfits, on the other hand, say no to drugs. When you reach the checkout, insist that the turkey be slipped into its own plastic bag and then placed in a meat-only shopping bag. This rule applies to beef and chicken, too: Otherwise, meat drippings might contaminate other groceries.

At home: "Change your mind-set about poultry. Start by thinking of it as being contaminated," says Schaffner. Immediately retire to the dishwasher any platter that has come in contact with raw ground turkey. (Use the hottest setting.) Serve cooked turkey burgers (180øF) on a clean plate. And wipe up any spillage with a paper towel instead of a sponge. "The sponge is the most dangerous item in the house because of the organisms potentially living in it," says Tierno.

8. Raw Oysters

The dirt: Oysters' power as an aphrodisiac is overblown, but their power as a diarrheic when slurped raw is not. These filters for ocean waste can contain the norovirus (a pathogen notorious for nixing ocean cruises), Campylobacter, and Vibrio vulnificus. University of Arizona researchers who studied oysters from so-called certified-safe beds discovered that 9 percent were contaminated with Salmonella bacteria. Still hungry? "We found E. coli in 100 percent of Gulf Coast locations, and in high amounts," says Lynn Joens, Ph.D., the study author.

At the supermarket: Buy from the same beds that a chef stakes his reputation on. Sandy Ingber, executive chef and seafood buyer for Grand Central Oyster Bar in New York City, buys Blue Point, Chincoteague, Glidden Point, Narragansett Bay, Pemaquid, and Wellfleet oysters in the winter months. During summer, he buys Coromandel oysters from New Zealand. The reason for the seasonal shift: More than three-quarters of outbreaks involving raw oysters occur in the Northern Hemisphere's warm-water months.

At home: Very simple: Eat only thoroughly cooked oysters. If you must slurp, do so only after following the buying advice above.

9. Eggs

The dirt: Which is dirtier, the chicken or the egg? The chicken, by a long shot, or so it seems at first. More widespread pasteurization has reduced the rate of Salmonella contamination in eggs to only one in 20,000. But that still leaves more than two million hazardous eggs in circulation each year. Food poisoning linked to eggs sickens an estimated 660,000 people annually and kills 300. "Often, dishes made at restaurants are from pooled eggs," which increases the risk, says Schaffner. "It's really a matter of statistics. Eat an egg sunny-side up and your risk of salmonella is one in 10,000. Eat an undercooked omelette made from a mix of 100 eggs, and the risk is significantly higher."

At the supermarket: Check the egg cartons. You're looking for one word--"pasteurized"--and four numbers--the expiration date. Then remove each egg and look for cracks; germs can enter after pasteurization.

At home: Ignore the egg keeper on the refrigerator door. Instead, keep the eggs in their carton and stow it in the coldest part of your fridge (usually the back of the lowest shelf). Then, after you crack one open, wash your hands. In her study of household food preparation, Utah State's Anderson reports that 60 percent of people failed to wash their hands after handling raw eggs. Finally, cook your eggs--thoroughly (or, if they're an ingredient in a dish, to 160F)

10. Cold Cuts

The dirt: Germs don't take a number in the deli; cold cuts have been labeled at "high risk" of causing listeriosis by a joint team of researchers from the USDA, FDA, and CDC. While only 3 percent of the deli meats sampled contained Listeria at the point of purchase, the bacteria's rapid growth rate on cuts stored even under ideal conditions concerned researchers. Combine that with the fact that cold cuts are, well, eaten cold, and you've got trouble; Listeria thrives at refrigerator temperatures that stun other foodborne pathogens.

At the supermarket: Turns out the most likely source of Listeria-contaminated cold cuts is the deli slicer. Without regular cleaning, the blade can transfer bacteria from roast beef to turkey to pastrami and back. But aside from asking the clerk to stop and clean the slicer before handling your order, the best you can do is avoid delis that are obviously dirty and stick with those that are annoyingly busy. Meats that rotate through a deli quickly have less opportunity to bloom with Listeria.

At home: From now on, skip the sniff test and trash whatever meat you haven't eaten in a week. When you're ready to build your sandwich, slather on the mustard. Researchers at Washington State University killed off 90 percent of three potent pathogens--Listeria, E. coli, and Salmonella--within 2 hours of exposing them to a mustard compound.

Saturday, December 6, 2008

Raw Vegan Mock Tuna Salad & Taco Meat Recipes

For the salad:
3 cups soaked raw sunflower seeds (2-4 hours, drain and dry) ground in food processor ( vita mix at low speed using tamper)
3 to 4 stalks celery, diced
1/2 bunch scallions, diced
2 tablespoons dulse flakes
1/4 cup dried dill

In large bowl combine all salad ingredients mix thoroughly.

For the dressing:
1 1/2 cups Thai coconut water
6 cloves of garlic, peeled
1 cup fresh lemon juice
1 tablespoon sea salt
2 1/2 cups raw macadamia nuts, cashews, pine nuts, or a combination ( I use cashews only)
1/2 cup stone-ground mustard

In your Vita Mix, mix all dressing ingredients until smooth, pour over salad and toss to mix well. Enjoy! This will keep for a week in the refrigerator for over a week.

To make a mock chicken salad replace dulse flakes and dried dill with 2 tablespoons each of dried thyme, oregano, and sage.

Recipe taken from RAWvolution by Matt Amsden

Taco Meat

2 cups soaked walnuts, strain and discard water (soak for 4 hours)
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp Nama Shoyu (raw soy sauce)

In Vita Mix or food processor blend ingredients until it looks like ground beef (about 15 seconds). Enjoy in a romaine lettuce leaf with salsa and guacamole for raw tacos, stuffed in bell peppers or scoop some on your salad.

Recipe from Back to the Garden Magazine www.hacres.com

Friday, December 5, 2008

Let's Talk about the Church

How can we share the message of the Gospel if we are on the same medications as everyone else, overweight and sick and tired all the time?

Church is supposed to represent God's people, holy and set apart, operating in peace, love, kindness and generosity toward others. How can we accomplish this if the people of the Church are just as sick, overweight and tired as everyone outside of the Church. We know the divorce rate in the church is almost the same as outside of the church and unfortunately our eating habits are equal in that regard as well. Would you agree we need to change? If you'd like a loving wake up call for your church or group I would love to be the voice on the other end. Once we hear the word and our eyes are free to see, we then are responsible for what we hear and understand. Allow God the opportunity to fine tune your eating habits, put God back in the drivers SEAT when it comes to what you EAT!

Tuesday, October 28, 2008

Demonstration Ice Cream with Vegetables

Ice Cream w/ Vegetables

4 oz. Welch's White Grape Peach Juice concentrate or Dole Pineapple Orange Mango ( Look for 100% with Mango, I can not remeber the name of it)
3 baby carrots
slice of cabbage
slice of squash
1/4 of banana
squeeze of honey (optional)
3 tbsp. of Whole Nectar Soy Powder (optional)
4 frozen peaches or any frozen fruit
2-3 cups ice

Blend on high speed until 4 peaks form at the top, use tamper to speed up the process and enjoy!

Thursday, September 18, 2008

D is for Diabetes, but No Dairy = Cure

D is for Diabetes
"The National Dairy Board's Slogan, 'Milk. It does a body good,' sounds a
little hollow these days."
Scientific American, October, 1992
"Studies have suggested that bovine serum albumin is the milk
protein responsible for the onset of diabetes... Patients with insulin-
dependent diabetes mellitus produce antibodies to cow milk proteins that
participate in the development of islet dysfunction... Taken as a whole, our
findings suggest that an active response in patients with IDDM (to the
bovine protein) is a feature of the autoimmune response."
New England Journal of Medicine, July 30, 1992
"In lieu of the recent evidence that cow's milk protein may be implicated in
the pathogenesis of diabetes mellitus, we believe that the Committee on
Nutrition should clarify whether cow's milk is ever appropriate for children
and whether or not infant formulas that are based on cow's milk protein are
appropriate alternatives to breast milk."
Pediatrics, July, 1992: 89
"Antibodies to bovine beta-casein are present in over a third of IDDM
patients and relatively non-existent in healthy individuals."
LANCET, October, 1996, 348
"Cow's milk proteins are unique in one respect: in industrialized countries
they are the first foreign proteins entering the infant gut, since most
formulations for babies are cow milk-based. The first pilot stage of our
IDD prevention study found that oral exposure to dairy milk proteins in
infancy resulted in both cellular and immune response...this suggests the
possible importance of the gut immune system to the pathogenesis of IDD."
LANCET, Dec 14, 1996
"Introduction of dairy products and high milk consumption during childhood
may increase the child's risk of developing juvenile diabetes."
Diabetologia 1994;37(4):381-387
"These new studies, and more than 20 well-documented previous ones, have
prompted one researcher to say the link between milk and juvenile diabetes
is 'very solid'."
Diabetes Care 1994;17(12)
Robert Cohen author of: MILK A-Z
Executive Director (notmilkman@notmilk.com)
Dairy Education Board
This file: http://www.notmilk.com/d.txt
Do you know of a friend or family member with one or more of these milk-
related problems? Do them a huge favor and forward the URL or this entire
file to them.
Do you know of someone who should read these newsletters? If so, have them
send a empty Email to notmilk-subscribe@yahoogroups.com and they will receive it

Do you enjoy Chocolate?

If you enjoy dairy products, I'm sure you take some form of medication, please visit www.notmilk.com, cure yourself, rid your body of excess mucous, allergens and unnecessary proteins. Enjoy this article!


Milk chocolate is called a "comfort food" for good reason.
This so-called snack is more than just psychologically
addictive. Regular users of milk chocolate become addicts
and slaves to a naturally occurring milk opiate that is
similar to morphine.
This is a part of Mother Nature's infinitely wondrous plan,
to make nursing more than pleasurable. Casomorphin is
addictive. That's why weaning is so difficult for any
species of mammal. Man's folly is his ability to concentrate
milk products into so-called comfort foods and further
create addicts to that naturally occurring milk opiate.
What follows is the most distressing and morally offensive
story that I have ever witnessed.
M & M's once melted in people's mouths not in their hands.
After reading today's column, those same M & M's will melt
and fuse the most disturbing image into your soul.
I grew up in New York City in the 1950s, and like any child
loved candy, particularly chocolate.
In the late 50s, it was safe enough for a third grade
student to walk from P.S. 78 in the Bronx to a Boston Road
pizzeria, where a slice was just 15 cents and the soda a
dime. I would have plenty left over from the dollar bill
given to me by my mother to enjoy a pocket filled with
chocolate treats from the corner candy store.
My favorite candy was contained within a large glass jar.
These miniature models of little chocolate babies were
addictive! I did not know until recently that a naturally
occurring opiate, a morphine-like substance in milk,
casomorphin, would be the source of my insatiable love for
chocolate. I just knew what I liked. Casomorphin has been
identified as a factor in attention deficit disorder and
What made these treats special was how lifelike they looked.
Each piece was a tiny brown chewy doll with distinct facial
Other kids on my block and in my school called these
chocolate candies "nigger babies."
Black children had to endure the stereotypes created by a
world in which there were still civil war survivors. Rosa
Parks had not yet taken her famous bus ride. Martin Luther
King had not yet had his dream.
The 1950s was a time in which Little Black Sambo was a
goodnight story many preschoolers were read before bed. I
can still remember the illustrations. There were no Dr.
Seuss or Shel Silverstein books to enlighten 6-year-olds.
One of the most popular comedy TV shows was Amos & Andy, and
the Jack Benny comedy show had a character, Rochester, who
was no role model of equality for children of African
Malcolm X and Jesse Jackson were still in school, and Al
Sharpton had not yet offended his first white brother.
Fifty years later, the world has changed, and much of the
physical, and psychological slavery imposed upon those with
black skin has disappeared. We still have some work to do,
of course, but things in America have changed so that
opportunities for all people of all color have merged
twenty-first century America into a melting pot of many
cultures and races. Our national motto, from many into one,
E pluribus unum, is now a matter of national pride and
This is not so in the rest of the world.
There is an injustice, and the oppressed children of the
nation of Ivory Coast and adjacent territories are being
sold into slavery to support one industry.
Hershey, Nestle, and Mars candy bar lovers have got to come
to terms with this one.
Most of the world's cocoa beans are grown on the more than
600,000 cocoa farms located in the nation of Ivory Coast.
Tens of thousands of children have been kidnapped from their
homes and sold into slavery. These children plant, pick,
bag, and carry the beans for plantation owners.
Lawrence T. Graham, president of the Chocolate Manufacturers
Association admits:
"The industry alone can't fix this. We're
dealing with a sovereign government."
Chocolate manufactures have known about slavery for many
years and have not done a thing about it. Perhaps it's now
time for consumers to act.
Milk chocolate is the weakness of American dieters. The
first ingredient is sugar. The second ingredient is milk.
The third ingredient is the cocoa bean, brought directly to
you upon the blood, sweat, and tears of children living in
With each bit of chocolate that melts in your mouth, you
also deliver allergenic proteins and bovine growth hormones
to your cells. With each bite of chocolate, you endorse the
world's greatest injustice.
Sneaker and clothing manufacturers have suffered the anger
of a buying public, who, aware of inequities, refuse to
support companies responsible for such abuse. Chavez led a
movement that exposed the plight of migrant workers.
Slavery takes this abuse of humans to a new level.
Chocolate consumers must be made aware that the purchase of
each candy bar continues to support the world's most
horrifying secret.
Chocolate milk drinkers of the world unite!
African American school children are the targets of dairy
industry marketing. Drink dairy or soy chocolate milk and
add fuel to a system that perpetrates slavery.
document.write("Email This Page to Someone you care about!");

Email This Page to Someone you care about!
Robert Cohen author of: MILK A-Z (201-871-5871)Executive Director (notmilkman@notmilk.com)Dairy Education Boardhttp://www.notmilk.com
Do you know of a friend or family member with one or more of these milk-related problems? Do them a huge favor and forward the URL or this entire file to them.
Do you know of someone who should read these newsletters? If so, have them send an empty Email to notmilk-subscribe@yahoogroups.com and they will receive it (automatically)!

Yummy Simple Ice Cream

2 cups cashews
2 cups water
1/2 cup Raw Agave Nectar
1 tsp vanilla or vanilla bean
add variation or none at all

variations: chocolate ice cream: 1/2 cup cacao
Coconut flavor: 2 tbsp coconut butter
Minty Flavor: 1 tsp mint

Blend on high speed until smooth, then use ice cream maker or freeze and stir as it thickens. Um, Um, Good!!!!! Make a strawberry syrup or any kind to top your ice cream when it is frozen. It's just like real ice cream!!!

Healthy Fruits & Vegetables


Grapes w/seeds - high in antioxidants, helps against cholesterol, helps to keep arteries flexible
Strawberry - 1 cup has more fiber than 2 slices whole wheat bread, blood purifiers & chlorophyll in stems
Blueberry - boost memory, high in antioxidants
Lemon - helps to detoxify your bloodstream and your liver
Banana - sooths a cough, high in potassium, magnesium and monounsaturated fats
Cantaloupe - 2ND most nutritious fruit, the seeds 7 times more nutritious than the cantaloupe
Pineapple - Bromelein in the core is used in over the counter medications to aid in digestion and suppress inflammation
Apple - helps to cushion your joints, has 300 nutrients and high in fiber


Cruciferous Vegetables are cabbage, broccoli, brussel sprouts and cauliflower. They are all cancer fighters and should be eaten in their natural state. Make Cole Slaw or a Cabbage Salad, chop your broccoli in the Vita Mix and sprinkle over your salad, you can also mash cauliflower and add seasonings in the Vita Mix to make delicious raw mashed potatoes. Chop your Brussel Sprouts up and add them to a raw soup. Enjoy!!

Garlic - 8 cloves a day will keep the doctor away, the rest of the family and all of your friends as well, just have some parsley with it, it will definitely help.

More Healthy Fruits & Vegetables to come..................

What DO you peel and what DON'T you peel, that is the question?

Peel Outer Skin
Cantaloupe use seeds
Pineapple keep core
Orange leave on White Pith
Mango pitch skin and seed

Leave Peel, Rind On, Seeds & Stem
Watermelon with seeds and rind
Lemon w/peel and seeds
Lime w/peel and seeds
Apple w/skin and core and seeds
Honey Dew with rind and seeds
Blackberries, Strawberries and Raspberries seeds will be liquified
Avocado pits can be used - cancer fighting properties, keeps guacamole green

Remove Seed or Pit

Tuesday, September 2, 2008

What is Oil Pulling?

Get ready for some exciting news and it's so simple, the benefits will knock your "Holy" Socks off! This is a natural remedy at it's best! For starters go purchase unrefined sunflower oil or sesame oil or both, try your best to get organic. The oil should be yellow in color, do not get toasted sesame oil, you also want to pick up some baking soda and a quality sea salt. That is a very short shopping list for such a huge investment in your health. Get ready for a load of information! Here are a few of the benefits allergies, sinus, acne, gum disease, loose teeth, sleepless nights, yellow teeth, out of control appetite, tiredness all gone! I've done it for a while now, all I can say is it's easy and worth a try. When I have my next dental appointment I will compare the results of a previous appointment. At my last appointment I was told I have deep pockets under my gums and that I needed right under my gums scrapped and antibiotic needed to be applied. Well, I've taken no medication in over 4 years now so that was out of the question. I'm hopeful that the Oil Pulling will help. All you need to do before breakfast and even water in the morning is swish, pull and chew 1 tbsp of oil in your mouth for 15-20 minutes, spit in the toilet, it should be foamy white, then rinse with a mixture of warm water and 1/2 tsp of baking soda and salt, brush with baking soda and salt if you'd like gently or use regular toothpaste, then drink 2-3 glasses of water. This can be done 3 times a day or more on an empty stomach. Don't swallow the oil it's toxic. Check out http://www.earthclinic.com/ for a wealth of information on oil pulling, just click the remedies section and scroll down to the middle of the page, click on the letter "O" and then choose oil pulling and read all about it! The website is packed with natural remedies. Happy natural healing!

Simple Vita Mix Recipes, Banana Ice Cream, Mango Carrot Lemonade, Strawberry Lemonade, Salad Dressing

Banana Ice Cream w/ Strawberry Glaze

3 frozen bananas

Place in Vita Mix, turn machine on high speed, use tamper until you have a creamy texture.


6 strawberries
1/2-1 tbsp maple syrup, honey or 2 dates
1 tbsp fresh lemon juice

Place ingredients in Vita Mix and blend until smooth, pour over banana ice cream and enjoy!

Mango, Carrot, Lemonade

1 fresh mango
1 large carrot
1/4 lemon w/rind
2 cups of ice
2 tbsp honey

Blend on high speed until you have a delicious juice, Enjoy!

Strawberry Lemonade

2 cups of red grapes
6 strawberries with steam
1/4 lemon w/rind
3 tbsp honey
2 cups ice

Blend on high until you have a smooth Strawberry Lemonade!

Salad Dressings

1/2 cup Organic Vinegar
1/3 cup Organic Olive Oil
1 tbsp Bragg Liquid Aminos or Nama Shoyu

To this recipe you can add garlic 1-2 cloves, honey 1-2 tsp or 1/2 cup fresh herbs, try 1/2 cup of sun dried tomatoes for a Sun Dried Tomato dressing. Blend on high speed until smooth.

Check your local health food stores for Nama Shoyu (raw soy sauce) and Bragg's Products. Check out No Bonez's Links.

Friday, August 29, 2008

What's Coming Up?

New recipes:

Banana Ice Cream w/ Strawberry Syrup
Mango, Carrot Lemonade
Raw Stir Fry
Salad Dressings
Strawberry Lemonade

Natural Remedies for:

Menstrual Cramps
Strep Throat

New Blog Post:
Will a Bar or Juice really give you Energy?
Cavities, Allergies, Obesity and your Body
I tell my children what they will eat, what about you?

Monday, August 18, 2008

The King & I: A Weight Loss Story

The King and I have lost over 100 lbs. together, I've only lost 30, he has beat me by a few pounds. I wore a size 16 and now I'm size 8, he wore a 6x but now he is wearing 3x. The King and I eat like royalty, only the best produce, organic of course! We eat until we are satisfied, not full, we don't like that feeling any more. We drink the richest, darkest greens in the land to our tummies delight. The Green Drink gives us power and strength and we seem to just put off the pounds that tied us down. The King and I enjoy being light on our feet. We dance, walk, jog and even bike now to a unified beat. The King and I don't eat the animals of the land, instead we enjoy all of the bountiful fruits given to us by mighty hands. The herbs, nuts and seeds they make beautiful dishes indeed. The King and I will enjoy our days by slicing, cutting, blending, dehydrating, mixing and stirring or way into health, happiness, balance, peace, and love. Happily ever after, means you'll be happy after something right? The King and I are happy after the meat, dairy, sugar, fast food, toxins, chemicals and pesticides no longer reside in our bodies.

You can write your own story and take control of your health, there is life after the Standard American Diet (SAD). The King and I wish you the best health ever!

Everything in Moderation, Right? Wrong!

Moderation for me leads to overindulgence, which leads to guilt, shame and often an upset stomach. I marvel at people who are able to eat just a bite of cheese cake and have no more. Maybe they didn't like it or could it just be their will power?

What would you rather be: totally healthy or just moderately healthy, enjoy complete vision or just see with one eye, have use of your legs but because of your heart condition it's dangerous to take too many steps?

If you feel like you do everything in moderation and it is good. The next time you catch a cold or have any illness please enjoy it with a smile and understand it's all in moderation. If we feast on what is not giving life to a living body then we welcome syptoms in "moderation of course" from dead foods that carry host just waiting to move into our bodies. The problem is those host don't know anything about moderation.

We are what we eat even in moderation.

Friday, August 15, 2008

Cooking Up Cancer

The Physicians Committee for Responsible Medicine (PCRM) has filed a lawsuit to make California restaurants comply with a state law requiring businesses to warn consumers when their products contain a known carcinogen. (Chelly's note: The definition of carcinogen is: any substance or agent that tends to produce a cancer. According to the FDA all cooked foods contain carcinogens). The Safe Drinking Water and Toxic Enforcement Act, passed by voters on a ballot initiative in 1986, helps keep toxic industrial pollution out of ground water, and also protects citizens' right to know when a cancer-causing agent is present in other edibles. One of these carcinogens, PhIP, forms when animal flesh is grilled at high temperatures. The most concentrated PhIP levels are found in cooked chicken, and PCRM maintains that the law must require restaurants to post "clear and reasonable warnings" on their food. President and chief executive of the California Restaurant Association Jot Condie says enforcement of the law would cause many restaurants "to take [chicken] off the menu". (Reuters)- found in VegNews Magazine July-August issue

Tuesday, August 12, 2008


No Bonez is the name of my future Cafe and Resource Center.  Wouldn't it be great to have raw fast food restaurants in every city in the country?  That way you would always have a healthy option.  No Bonez creatively prepares fabulous raw dishes packed with flavor and nutrition.  Raw catering for any occasion is also an option.  Rawfoodist don't eat animal flesh, hence the name "No Bonez".  Health is Wealth, without health you will not experience life in all of it's splendor! Raw! Yum!

Saturday, August 9, 2008

Alive and Raw Cuisine

Feeling stuffed?  Did you eat to much?  Wouldn't life be grand if you could eat and feel great before, during and after each meal.  Gluttony is being greedy or excessive indulgence, overeating.  When you consume a raw diet you eat less and feel satisfied because of all of the fiber in raw fruits and vegetables.  Enjoying raw foods will allow you to eat less, enjoy immense flavor and grow healthier by the day!  Here is an awesome menu plan that anyone can follow. TBP = To Be Posted

Breakfast Options

Water until Noon
Fruit smoothie or vegetable juice
Fruit bowl sprinkled with Raw rolled oats

Lunch/Dinner Options (try to have one completely raw)

Large dark leafy green salad with chopped raw vegetables
Make a healthy raw salad dressing (recipe TBP)
Carrot salad (recipe TBP)
Coleslaw (recipe TBP)
Raw Tacos (recipe TBP )
Apple Treat (recipe TBP )
Raw Stir Fry (recipe TBP)
Always have large green salad before cooked foods
Very lightly steamed vegetables with brown rice
baked sweet potato with honey and cinnamon

Great Vita Mix Recipes

This is a quick way to make very popular fresh juices! Try to use organic ingredients when you can. This is my version of lemonade or apple juice. Place ingredients in container as listed. Enjoy!

Grape Ade or Grapple Juice

3 cups red grapes
1/2 lemon with rind or 1 gala apple
3 T honey
2 cups ice

Blend on high speed to liquefy.

Have some vegetable juice the Ginger way!

Carrot-Apple-Ginger Juice

3 cups red grapes
1 gala apple
2-3 whole carrots
1" piece of fresh ginger root
2-3 cups of ice, add gradually

Blend on high speed 2 minutes or longer to liquefy.

Get all of your essential servings of dark leafy greens in a glass or 3 a day.

Green Drink

3 cups of distilled, purified or filtered water
1/2 lemon with rind
1-3 apples
2-3 cups Ice

Blend on high speed, open lid plug and add next 2 ingredients:

2-3 leaves of any combination of 1-3 dark leafy greens or (1-2 full bunches)
2-4 bananas

Dark leafy greens: kale, spinach, chard, collards, dandelion greens, parsley, beet greens, carrot greens

**Amount of apples and bananas depends on how sweet you need your green drink, I only use one apple and one banana, you can also use other fruit, fresh or frozen. I make the green drink and the Vitamix is running on high speed until it is completely liquified. If you follow the steps above you will have a delicious Green Drink.***

Blend on high speed to reach desired consistency, touch container sides to check temperature & enjoy!!

Creamy Almond Shake

1 handful soaked almond
4-6 dates (Dates pits must be removed, check inside Date for small eggs! Yuk!)
2 T agave, optional
1 frozen banana
2 cups water

Blend on high to liquefy, sprinkle cinnamon on top and enjoy!!!