Thursday, July 29, 2010
Saturday, July 24, 2010
THE BENEFITS OF CANTALOUPE
The pale orange melon is also very high in vitamin C, providing 122% of your daily value with every one-cup serving. Vitamin C has been proven to reduce inflammation and promote healthy immune system functioning, and people with high levels of vitamin C in their diet live longer and experience less sickness and disease.
Besides vitamin C, cantaloupe is loaded with beta-carotene, which prevents against cancer and macular degeneration, the leading cause of blindness. Even better, beta-carotene turns into vitamin A in the body, which is also essential for lung and eye health and can drastically reduce the chance of developing cataracts as you age.
Cantaloupe also comes packed with potassium, vitamin B6, niacin (vitamin B3) and fiber, all nutrients that are essential in proper body functioning. Fiber in particular helps promote a balanced digestive system and can help dieters and others watching their weight by providing that “full” feeling.
As if that weren’t enough, cantaloupes are also full of antixidants, which help prevent damaging free radicals from attaching to the body’s cells. Cantaloupes contain oxykine, an extract that reduces diabetes-induced oxidative stress and kidney cell damage, as well as adenosine, which is a blood-thinning agent used be heart-disease patients. Whether you are healthy or fighting disease, cantaloupes should be on your menu frequently. Makes you wonder diabetics are discourage from eating fruits.
It is a shame that IC patients have also been discourage from eating foods enriched in vitamin C. We need vitamin C to helps us absorb Iron as well many other things.
Change the old way of thinking and start eating cantaloupe not only is it exceptional good for you it is also low in calories. 56 calories per cup.
Wednesday, July 21, 2010
Processed Food Direct Result of Poor Nutrition and Disease!
Earth is a complex and mysterious planet. Its origin and purpose are not truly known. What we do know is that human civilization has to depend on the Earth for survival. The human being has been living off the Earth ever since the beginning of man's first breath. The Earth is designed to provide all the vital nutrients animals need to live by. However, due to the development of industrial factors and processed food, the vital nutrients of Earth are being compromised. Illness, organ disease, cancer, psychological disorders, and obesity are growing in astronomical proportions. All of these situations are a direct result of poor nutrition, processed foods, and the depletion of the Earth's vital nutrient supply. Diet Earth is a revolutionary change in the thinking of human nutrition. Daryl Conant teaches methods in how to eat, when to eat, why we need to eat and how important it is to eat raw nutrient rich organic foods. I believe that we have to take a stand against poor nutrition in America. We are losing the battle against obesity! As long as processed food, refined sugar, hydrogenated fats, trans fatty acids, exocitotoxins, additives, and preservatives remain the staple of the American diet, human health will continue to worsen. The true answer for solving our out of control health care system is to teach Americans the truth about food. Diet Earth is my contribution to society in developing greater nutritional consciousness. Bon Appetite! Daryl Conant, M.Ed - Author
This book can be found at Amazon.com
Friday, July 16, 2010
pumpkin recipes
Pumpkin Bread Ingredients
· 3/4 cup Almond Pulp*
· 1/4 cup Golden Flax Meal*
· 1 cup Pumpkin Puree*
· 1/2 cup Date Paste*
· 1/4 tsp. nutmeg
· 1/2 tsp. cinnamon
· 1/4 tsp. allspice
· 1/4 tsp. cloves
· 1/2 smidgen salt
Directions:
Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!
Optional:
To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
· To make almond pulp, make almond milk and strain out the pulp.
· To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
· To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
· To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.
Raw Pumpkin Pie
2 C raw pumpkin, cubed and peeled
3/4 C young coconut meat (1 coconut)
1/3 C coconut milk (or more)
1/2 C soaked dates
2 tsp pumpkin pie spice
1/2 C walnuts, ground
1/2 C almonds, ground
Put pumpkin thru juicer, then put in food processor and add rest of ingredients. process till smooth--very smooth, this could take about 5+ min. Pour on top of your favorite raw crust. Decorate with pecans. Chill.
NOTE: I froze a slice and when I pulled it out it was just as delicious. You can make a few pies and freeze them so you don't waste the pumpkin, as mine spoiled quickly after I cut it open.
Pumpkin Pie
INgredients:
1. 2 C of Walnuts (Consider soaking and then dehydrating prior to use; they should be dry)
OR
2 C raw hazelnut flour (from Holmquist Farms)
2. 1 small pumpkin, chopped and peeled
3. 8 or more dates or honey to taste
4. Seasonings to taste: cinnamon, sea salt, nutmeg, pumpkin pie spice, vanilla
5. 2 Young coconuts (with thick white meat), reserve the coconut water
6. 1 C soaked cashews
7. 1/2 C olive oil (opt.)
8. Approx. 2 T psyllium, dried coconut, or ground flax seeds for thickener
9. Coconut shavings for topping
INSTRUCTIONS
The Crust:
1. Process dry walnuts in food processor, adding dates one at a time, until mixture sticks together.
2. Add cinnamon to pie crust mixture. If using hazelnut flour, simply mix with coconut water until dough-like consistency.
3. Press into pie plate about 1/8 inch thick.
4. You may wish to dehydrate the walnut crust awhile; optional. This is not necessary for the hazelnut crust.
5. Roll leftover crust into balls to make raw candy and roll in carob, coconut or whatever...... use your imagination. Save a ball or two for crumbling over the top of the pie.
The Filling:
1. Fill Vitamix about 2/3 full with small, peeled pumpkin pieces. You will need to repeat this process, to save the motor from overworking.
2. Add coconut meat, cashews, 1/2 the dates or honey, oil, salt and spices.
3. Pour some of the reserved coconut water into blender until pumpkin pieces are about 1/2 covered.Blend gradually faster until well blended and mixture is as smooth as you can get it. (Avoid graininess) Add more coconut water as needed to facilitate the vortex.
4. Add seasonings and dates or honey.
5. Adjust the flavors and pour into a bowl. Repeat this process until all the pumpkin is blended. This usually takes two blendings. Mix them together and adjust the flavors again. Pour about 1/2 the mixture, about 3 cups for one pie, back into the Vitamix and add psyllium while blending. When the vortex begins to disappear, stop adding psyllium. The pie filling will continue to thicken, so scoop it immediately into a prepared, cooled pie crust.
For the walnut crust, you may wish to line the crust with a layer of banana to help keep crust from getting soggy (depending on how much psyllium you use).
Top with crumbled leftover crust or dried coconut shavings.
Cashew Cream Topping:
· 2 1/2 Cups soaked cashews
· Vanilla to taste
· Dates or honey to taste
· Reserved coconut water
Raw Pumpkin Soup
Yield: 4
Ingredients:
· 2 cups pumpkin or butternut squash, chopped
· 1 banana
· 1/2 leek, white part only
· 1 clove garlic, minced
· 1 inch ginger, peeled and grated
· 2 pinches cumin
· 1/2-3/4 cup apple juice
· 2-3 Tbs. almond flour
· thyme
· salt
Directions:
1. Chop the pumpkin into small pieces, or grate.
2. Slice the leek into small rings.
3. Mince the garlic.
4. Place in a blender with the apple juice and puree to a smooth consistency.
5. Add the seasonings and taste.
6. Add the almond flour to thicken.
7. Depending on what you like, season with more slat, a dash of cayenne or more cumin.
8. You can make the soup thinner with more apple juice.
Notes:
I combined ingredients from both of the recipes at Gone Raw. As my husband is allergic to raw apples, I did not put the raw apples in as one of the recipes suggests, however did use fresh organic apple juice which seems to be o.k. for him. I would suggest that you don’t make this too far in advanced from serving, as because of the banana, the soup becomes darker and stronger with banana flavor.
Raw Pumpkin Pie Pudding
½ medium pumpkin, peeled and cut into chunks
¾ cup water
½ cup coconut water
½ cup orange juice
⅓ cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoons cinamon
¼ teaspoon nutmeg
½ teaspoon allspice
1 tablespoon golden flax seeds, ground
Preparation
Mix all ingredients in a blender until smooth.
Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.
Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.
Pumpkin Pie
Created by Jackie Graff
Living Food Feasts from Sprout Café
1 avocado, peeled and seeded
½ cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon Celtic sea Salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled
1 cup organic raisins
1 teaspoon psyllium
½ cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe above)
1. Place avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger,
salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again
4. Fold in raisins.
5. Pour into pie crust and top with ½ cup of pumpkin seeds
Mouthwatering Pumpkin Pie
Submitted by OceanBliss on September 10, 2007
This Pumpkin Pie is amazingly scrumptious! I make it whenever I have a craving for pumpkin, but holidays are best. I try to sneak the entire pie to myself but there’s always someone who comes along who wants a piece. My pie doesn’t last one single night! It’s heavenly.
Ingredients:
-FOR THE CRUST-
2 Cups Pecans (unsoaked)
1 Cup Dates (Pitted, chopped)
1/2 teaspoon Cinnamon
1/2 teaspoon Cacao or Cocoa Powder
Squirt Agave or Honey
-FOR THE FILLING-
3.5 Cups Cubed Pumpkin
1 Ripe Avocado (peeled, seedless)
1.5 Cups of Dates (pitted)
1/2 tablespoon Coconut Oil
Pumpkin Pie Spice
Touch of Agave or Honey
-FOR THE TOPPING-
1 Cup Almonds (soaked)
Water
Squirt Maple Syrup (or Agave or honey)
1 Teaspoon Vanilla
Preparation:
CRUST: Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in your high tech blender (or food processor whichever you prefer). Press into a pie pan evenly and set in the fridge.
FILLING: Chop the diced pumpkin cubes in a food processor until finely chopped. Transfer the pumpkin into your blender and add the avocado, coconut oil, chopped dates, pumpkin spice (about a teaspoon or less) & sweetener until thoroughly mixed. NOTE: Sorry I forgot to add the 1 tablespoon of Psyllium powder to the list. Add that as well. Pour into the pie pan over the crust. Sprinkle some cinnamon over top. Set in the fridge.
TOPPING – Optional: Blend the almonds, sweetener, vanilla and some water and control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chcocolate version, but you will need a little more sweetener. I made 2 kinds as pictured, vanilla and chocolate. When complete, set in the fridge.
Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works. If the pie crust breaks as you serve it, it’s normal lol, I seem to always break mine…
Raw Pumpkin Pudding
2 cups Raw Pumpkin cut up
1 Avocado
1 Tbsp Lemon Juice
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ Tsp. Ground Cloves
¼ " Fresh Ginger, squeezed
Put all ingredients in food processor and process until smooth. If mixture
is too loose add some ground Flaxseed to thicken. It will swell and absorb
the excess moisture.
· 3/4 cup Almond Pulp*
· 1/4 cup Golden Flax Meal*
· 1 cup Pumpkin Puree*
· 1/2 cup Date Paste*
· 1/4 tsp. nutmeg
· 1/2 tsp. cinnamon
· 1/4 tsp. allspice
· 1/4 tsp. cloves
· 1/2 smidgen salt
Directions:
Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!
Optional:
To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
· To make almond pulp, make almond milk and strain out the pulp.
· To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
· To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
· To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.
Raw Pumpkin Pie
2 C raw pumpkin, cubed and peeled
3/4 C young coconut meat (1 coconut)
1/3 C coconut milk (or more)
1/2 C soaked dates
2 tsp pumpkin pie spice
1/2 C walnuts, ground
1/2 C almonds, ground
Put pumpkin thru juicer, then put in food processor and add rest of ingredients. process till smooth--very smooth, this could take about 5+ min. Pour on top of your favorite raw crust. Decorate with pecans. Chill.
NOTE: I froze a slice and when I pulled it out it was just as delicious. You can make a few pies and freeze them so you don't waste the pumpkin, as mine spoiled quickly after I cut it open.
Pumpkin Pie
INgredients:
1. 2 C of Walnuts (Consider soaking and then dehydrating prior to use; they should be dry)
OR
2 C raw hazelnut flour (from Holmquist Farms)
2. 1 small pumpkin, chopped and peeled
3. 8 or more dates or honey to taste
4. Seasonings to taste: cinnamon, sea salt, nutmeg, pumpkin pie spice, vanilla
5. 2 Young coconuts (with thick white meat), reserve the coconut water
6. 1 C soaked cashews
7. 1/2 C olive oil (opt.)
8. Approx. 2 T psyllium, dried coconut, or ground flax seeds for thickener
9. Coconut shavings for topping
INSTRUCTIONS
The Crust:
1. Process dry walnuts in food processor, adding dates one at a time, until mixture sticks together.
2. Add cinnamon to pie crust mixture. If using hazelnut flour, simply mix with coconut water until dough-like consistency.
3. Press into pie plate about 1/8 inch thick.
4. You may wish to dehydrate the walnut crust awhile; optional. This is not necessary for the hazelnut crust.
5. Roll leftover crust into balls to make raw candy and roll in carob, coconut or whatever...... use your imagination. Save a ball or two for crumbling over the top of the pie.
The Filling:
1. Fill Vitamix about 2/3 full with small, peeled pumpkin pieces. You will need to repeat this process, to save the motor from overworking.
2. Add coconut meat, cashews, 1/2 the dates or honey, oil, salt and spices.
3. Pour some of the reserved coconut water into blender until pumpkin pieces are about 1/2 covered.Blend gradually faster until well blended and mixture is as smooth as you can get it. (Avoid graininess) Add more coconut water as needed to facilitate the vortex.
4. Add seasonings and dates or honey.
5. Adjust the flavors and pour into a bowl. Repeat this process until all the pumpkin is blended. This usually takes two blendings. Mix them together and adjust the flavors again. Pour about 1/2 the mixture, about 3 cups for one pie, back into the Vitamix and add psyllium while blending. When the vortex begins to disappear, stop adding psyllium. The pie filling will continue to thicken, so scoop it immediately into a prepared, cooled pie crust.
For the walnut crust, you may wish to line the crust with a layer of banana to help keep crust from getting soggy (depending on how much psyllium you use).
Top with crumbled leftover crust or dried coconut shavings.
Cashew Cream Topping:
· 2 1/2 Cups soaked cashews
· Vanilla to taste
· Dates or honey to taste
· Reserved coconut water
Raw Pumpkin Soup
Yield: 4
Ingredients:
· 2 cups pumpkin or butternut squash, chopped
· 1 banana
· 1/2 leek, white part only
· 1 clove garlic, minced
· 1 inch ginger, peeled and grated
· 2 pinches cumin
· 1/2-3/4 cup apple juice
· 2-3 Tbs. almond flour
· thyme
· salt
Directions:
1. Chop the pumpkin into small pieces, or grate.
2. Slice the leek into small rings.
3. Mince the garlic.
4. Place in a blender with the apple juice and puree to a smooth consistency.
5. Add the seasonings and taste.
6. Add the almond flour to thicken.
7. Depending on what you like, season with more slat, a dash of cayenne or more cumin.
8. You can make the soup thinner with more apple juice.
Notes:
I combined ingredients from both of the recipes at Gone Raw. As my husband is allergic to raw apples, I did not put the raw apples in as one of the recipes suggests, however did use fresh organic apple juice which seems to be o.k. for him. I would suggest that you don’t make this too far in advanced from serving, as because of the banana, the soup becomes darker and stronger with banana flavor.
Raw Pumpkin Pie Pudding
½ medium pumpkin, peeled and cut into chunks
¾ cup water
½ cup coconut water
½ cup orange juice
⅓ cup agave
½ cup walnuts
1 tablespoon coconut oil
2 teaspoons cinamon
¼ teaspoon nutmeg
½ teaspoon allspice
1 tablespoon golden flax seeds, ground
Preparation
Mix all ingredients in a blender until smooth.
Variation: Mix a crust (1 1/2 cups chopped pecans, 1/4 cups agave, 1 tablespoon coconut oil, 1/2 cups shredded coconut, pinch of salt, pinch of cayenne) and press into bottom of baking dish. Pour pudding over crust.
Can top with whipped cream (Blend of 1 cup macadamia nuts, 2/3 cups water, few drops agave, 1/2 vanilla bean, 1 teaspoon olive oil, pinch of salt) and cacao nibs.
Pumpkin Pie
Created by Jackie Graff
Living Food Feasts from Sprout Café
1 avocado, peeled and seeded
½ cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon Celtic sea Salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled
1 cup organic raisins
1 teaspoon psyllium
½ cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe above)
1. Place avocado, honey, vanilla, dates with soak water, cinnamon, nutmeg, ginger,
salt, macadamias, and water into blender and blend until smooth.
2. Add pumpkin and blend until very smooth
3. Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again
4. Fold in raisins.
5. Pour into pie crust and top with ½ cup of pumpkin seeds
Mouthwatering Pumpkin Pie
Submitted by OceanBliss on September 10, 2007
This Pumpkin Pie is amazingly scrumptious! I make it whenever I have a craving for pumpkin, but holidays are best. I try to sneak the entire pie to myself but there’s always someone who comes along who wants a piece. My pie doesn’t last one single night! It’s heavenly.
Ingredients:
-FOR THE CRUST-
2 Cups Pecans (unsoaked)
1 Cup Dates (Pitted, chopped)
1/2 teaspoon Cinnamon
1/2 teaspoon Cacao or Cocoa Powder
Squirt Agave or Honey
-FOR THE FILLING-
3.5 Cups Cubed Pumpkin
1 Ripe Avocado (peeled, seedless)
1.5 Cups of Dates (pitted)
1/2 tablespoon Coconut Oil
Pumpkin Pie Spice
Touch of Agave or Honey
-FOR THE TOPPING-
1 Cup Almonds (soaked)
Water
Squirt Maple Syrup (or Agave or honey)
1 Teaspoon Vanilla
Preparation:
CRUST: Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in your high tech blender (or food processor whichever you prefer). Press into a pie pan evenly and set in the fridge.
FILLING: Chop the diced pumpkin cubes in a food processor until finely chopped. Transfer the pumpkin into your blender and add the avocado, coconut oil, chopped dates, pumpkin spice (about a teaspoon or less) & sweetener until thoroughly mixed. NOTE: Sorry I forgot to add the 1 tablespoon of Psyllium powder to the list. Add that as well. Pour into the pie pan over the crust. Sprinkle some cinnamon over top. Set in the fridge.
TOPPING – Optional: Blend the almonds, sweetener, vanilla and some water and control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chcocolate version, but you will need a little more sweetener. I made 2 kinds as pictured, vanilla and chocolate. When complete, set in the fridge.
Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works. If the pie crust breaks as you serve it, it’s normal lol, I seem to always break mine…
Raw Pumpkin Pudding
2 cups Raw Pumpkin cut up
1 Avocado
1 Tbsp Lemon Juice
1 Tsp. Cinnamon
½ Tsp. Nutmeg
½ Tsp. Ground Cloves
¼ " Fresh Ginger, squeezed
Put all ingredients in food processor and process until smooth. If mixture
is too loose add some ground Flaxseed to thicken. It will swell and absorb
the excess moisture.
Pumpkin Pie Smoothie
1/3 C pumpkin
1/4 - 1/2 C almond milk, (homemade)
1/4 t organic vanilla extract
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
1/16 t allspice
2 dates, pitted
To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
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