Raw Food Diet Documentary – part 2 of 2

Hello again, hope you enjoyed this one.On this too, we have some of the most delicious recipes you could imagine, fromleading raw vegan chefs. Nothing I like about all raw food, but especially a dishlike this is you can just see how fresh it is, there’s nothing processed in therethere’s nothing that you have to think about what you’re eating, it’s justsimple ingredients. Under the main menu, when you click on nutrition, you’lldiscover what makes raw food so powerful, and providing the body with all thenutrients we need to be our best. You will also find out how living rawcontributes to rejuvenation andlongevity. The live food protocol, which is the way of life and a lifestyle,because it isn’t just live food, it’s exercise, it’s yoga, it’s meditation, it’s thewhole lifestyle, the whole energy, createsan anti-aging effect. Eating raw is really a body, mind and spirit lifestyle,so be sure to check out spiritualaspects. When you get out of that realm of death and destruction and eating rawliving foods, I think it raises thevibrations of not only you, but everything around.We’re here tobe creative expressions of the infinite, we are the stars looking back atthemselves with all the power that’s within us, so we can harvest everyone’sgifts and talents and absolutely build heaven on earth.Remember, if I can do it, anyone can and I’m loving living raw for life. I lookfor alkaline foods, alive foods, what I call water rich foods, that means thewater is still in them, the aliveness is still there, it’s not all cooked out.Enzymes are the life force of the food. When you cook anything over 118 degreesfor one minute, it destroys all of the enzymes and mostof the nutritional value of the food.Ergo the saying, and like David Wolfe ofthe raw food lexicon, says that cook food is poison because it becomes somethingtoxic for the body to deal with. Microwave oven food is the worst, I meanit is by far, our bodies do not recognize the structure of the proteins that thefood has changed to, there’s no digestive enzymes produced, because you don’t smellthe food you don’t see the food. So cooked foods really take on a verydestructive, but they’re also extremely acidic and extremely addictive, so onceyou start eating cooked foods, you want more and more and more, and to break thecycle you really need to do a detox or cleanse it really is very beneficial inhelping to break that cycle of craving the cooked foods.When you have the foodin its raw condition, you have more nutrients present, you have more vitaminC, you have more minerals that are available, etc, etc, etc. So, to be ingood health, we want to drive that’s higher in nutrients, and lower incalories, that means you have to eat foods that are largely high nutrient, lowcalorie foods, well the foods that are highest in nutrients, are greenvegetables, tomatoes, berries, oranges, carrots and you’re gonna get a diethigher in fiber, higher in high nutrients, higher in phytochemicals, automatically not gonna be acid forming,it’s gonna take all those features that each fad diet looks at, isare all put together, when you eat a diet that’s not that’s very nutrient dense.What we’ve unveiled in our research is that there are four major components inraw living foods that make them viable for healing andprevention of disease, first or hormones second is oxygen,third is phytonutrients, and fourth is enzymes.Here we’ve coined the phraseHOPE, it’s a new era of nutritional hope, and that’s why living food is superior,and it makes you live longer, as well as prevent and eliminate disorder. Thinkabout pharmaceuticals for a moment, theyare one isolated chemical extract, a synthesized chemical, usually somethingthat never appears in nature, and certainly doesn’t appear in thatconcentration and in that isolation. Pharmaceuticals then become like poisonsto the human body, and the side effectsthat you see are just the effects of the poison. But in nature you never see achemical isolated like that, in a plantyou might have hundreds of different phytochemicals.I mean consider thenatural medicines that are really in raw foods, these are the medicinessynthesized by Nature, they’re like little plant-based pharmaceuticals, butthey’re built by mother nature, not by some pharmaceutical laboratory, wellthese are naturally biocompatible with the human body, so when you take those in,you get healthy because the plant actually built those medicines, to keepitself healthy, and they all work inconcert, there’s a synergistic healing effect of those nutrients, you don’t getthat from a drug, but you do get that when you eat raw foods, or you drink araw food smoothie, you get those hundreds of different nutrients working inconcert to heal your body and to essentially activate that healingpotential that’s built into your body. Working with hundreds of thousands ofpeople now, we’ve developed a quite keenunderstanding on what makes the anatomy of the body function and the immunesystem protective. We’ve seen thousands, tens of thousands of people recover fromcatastrophic disease and it primarily comes on a dietary level from a greenfood diet, with either the total elimination or a short-term eliminationof all fruits and a lot of nutrition from sprouts, sprouts are 1030 times more nutritious and the best organic vegetable that you pick wash andeat, an average sprout like clover is ten times more nutritious, something likewheatgrass or sunflower greens 30 times more nutritious.So when I learned fromthe Indian style and the fruitarian way of life and also exercises, andin mental work and spiritual work, on a daily basis, basically startwhen you get up in the morning first you got to be like your kind of policemanwith your own thought process, becauseyou know we’re bombarding the negativity and anxiety problems, people are dyingand there’s accidents and there’s wars and is rapes and there’s horrible thingsgoing on all the time.So you always have to make sure as much as you can to stayin a positive frame of mind, you know theglass it’s always helf full, no matter what happens and you have to pray and thenfaith in God and faith in yourself andand you know find your purpose in life. It happened for me even I turned 50, I just knew I was going to be a publicspeaker and it’s just interesting when when you make a decisionand you make a commitment how thingsflow into your life. Something inside hasto light up some level of inspiration inorder to keep people going and I believe that that inspiration is knowing thatwhat waits on the other side is something better than they could haveever even known.It’s a long long long difficult road, but I do think that weare making inroads into it, there is an awareness, there are people waking up,it’s about waking up, people are walking around a sleep on our planet, they’re notpaying attention, you hear little buzz words of what’s going onwith the environment, but what are we doing in our lives specifically to makethose changes, we aren’t working with the whole picture enough, but Ithink it is the seeds are being planted.So, mainstream people really need toget with this, because many of them are like sheep walking to slaughter,they’re just in the haze,they think they’ve arrived on the planet to be consumers, they’re addicted to thenext mall, the next fast-food restaurant, the next bigger and brighter hamburger,or something, and they’re killing themselves and setting themselves up tobe leached on by the pharmaceutical companies till they die, and that’s notwhy we’re here we’re here to be creative expressions of the infinite, we are theStars looking back at themselves with all the power that’s within us, beingused to conform to a sick society, and now we need to set ourselves free toheal, to allow the power to express, sothat we can not only be the creative individuals that were called to be, butto then build a world in which every boy and girl man and woman has their basicneeds met, so we can harvest everyone’s gifts and talents and absolutely buildheaven on earth. My name is Lillian Miller I am fromNorway. I grew up on a farm, I was a typical farm girl from Norway really, andI did not get into veganism or vegetarianism until I came to America, Ibecame a vegan at 27, I was runner-up Miss Norway at 18, that’s how it started,I became a model in London in my early twenties, I was the page three girl inthe London Sun, then playboy saw me I was 24 and I got an offer to come to Americaand become a center for the first year in America.I lived at the PlayboyMansion you have noticed my first boyfriend here and since that was youhappiness girlfriend I was allowed to go in there and I take a chair and sit inthis refrigerator and just eat. Because I came from very simplecircumstance and all we were quite poor actually, and I had never seen you knowbig buckets of crab legs and boiled eggs in trays and old grilled chickens andand salmon. So I gained 12 pounds in six weeks and I was not avery healthy person, but I just becamePlaymate of the year, I had a big career, I started working in American televisionand I split up after that first year, and I remember I wasstudying voice and acting in Hollywood Hills with a very interesting womancalled Laura Hart, and one day she said to me, I can’t teach you, because you haveyou can collect your thoughts, you can concentrate, you always depressed seem tobe anxiety ridden, and always worried about your weight, and you know myfingers would always swell up, and I was anemic, I used to pass out all the time,and she said you better go and see a friend of mine called Eugene Stanley, and Istudied and the following year with this wonderful holistic doctor called Eugene Stanleyand that year I became a fruitarianactually, I did almost one year on fruit.It’s the most extreme of all rawfood diets and that really started me on this whole raw thing andbecoming super healthy, now it’s been 29 years since I became a veganvegetarian, those 29 years I have barely had any dairy products and I think I’vehad fish a couple of times in those 29 years, I never touch meat. The fruitariandiet for me is the perfect diet, I do believe that, I don’t always have thewill-power to stay on the fruitarian.I get a little bored once in a while. I also do organic,I don’t just do fruit, but I do organic fruit, if it’savailable.And they say that every seven years, your body totally changedfrom down through all your cells tissues, everything changes, every seven years, soactually if you become raw today or a fruitarian or vegan or whatever is yourgoal to be. In seven years, which is so great about this, it’s not likeyou don’t age like normal or average people, because you can actually you canstart becoming like super healthy today, like a raw vegan diet.I believe in seven years from now you canbecome a healthier person. We understand flexibility is the contrarypoint to aging, with aging there’s a tendency to contract and with youthingthere’s tention to expand, so what we see is flexibility increases and that’sa sign of a really the anti-aging process.Well life, this physical body is chronologically 65 years old. When I was60 I did 601 push-ups, when I was Captain of undefeated football team and Amber’sCollege, middle linebacker guard, I get to 70 push-ups. Here I am 40 years laterbeing able to do literally nine to ten times more push-ups than I could do whenI was a 20 year old. What does that tell us, it actually tells us that we aresetting off an anti-aging thing, and it’s it’s not just physical, it’s not justendurance, it is a sense of youthfulness a sense of joy, a sense of happiness.Why? Because we’ve set up and activated the anti-aging, wehave activated the youthing genes.I’m Tom Hairabedian, I’m 83 years old, and Ihave a doctor’s degree in physical education, I’m interested in raw foods,and I’ve been taking them for some time, well I’m the oldest one diving now, theother divers the older divers as theygrew older, they racked up all kinds of problems, and a good many of the divershave had knee replacements, hip replacements, back surgery, heart surgery,I’ve had none of those, but they say well we have knee problems, what are you doingfor yourself Tom, and I tell them about take Norwegian cotton of oil and eat rawfoods. So this is what we’re doing and as a result I’m still in one piece, I don’thave any metal in my body, and anybody can start at any age at any time to getnutrition that they need for their bodies.It’s healthier, you’restronger, you can do more, and according to my longevity chart that Ilooked at, I’m supposed to live to be ahundred and nine I don’t think that will happen.I’m gonna try anyway. I heard somethingdisturbing that the average American recognizes over a thousand logos and theplants that are associated with, and yet less than five plants and five birds intheir area. My name is Brigitte Mars, I’m an herbalist and I’ve been in rawfoodist for over seven years. Many years ago I lived in a teepee and ain’tnothing but wild edible plants for two and a half years, not once did I go to astore, everyone thinks that all our food needs to come from the grocery stores,and grocery stores are great, organic natural food stores are even better,Gardens are wonderful, I love farmer’s markets, but really nature abounds with aliving pharmacopoeia, a plants that we can use, plants like acorns, which are thefruit or the nut of the oak tree, yield a high protein, high in vitamin b-complex,starch, however you have to wait to the acorns are ripe and then you leach themto get the tannins out, and that’s simply done by soaking the acorns in water andthen you can grind the acorns up and make a porridge out of them and you canmake them into a flour to use toincrease the nutritional content of whatever you’re making, a lot of the wildplants are the ancestors of our culinary celebrated plants that we consume on aregular basis and one of those is the thistle.Thistles are member of the daisyor Asteraceae family and this is theancestor of an artichoke. Let’s say you were hungry, you could take the youngthistle stalk, peel it with a carrot peeler and then you could eat the innerstalk, I like to marinate it in a bit of olive oil and lemon juice,you could also dig up the root really at any time of the year and eat it raw, Iprefer eating it raw, but some people cook it. The thistle flowers are alsoedible and you can also eat the seeds, now youhear a lot about milk thistle seed being a great remedy for the liver, but reallyall thistle seeds are edible and they actually help to stimulate proteinsynthesis in the liver. A lot of birdsknow that thistle seeds are a great nourishing food, as well as a healingtonic. I live in Colorado and on the list of noxious weeds is the St John’s-wort,however people do go to the health food stores and buy St John’s-wort becauseit has been found to be a remedy for mild to moderate depression, you can alsoeat the flowers of St John’s-wort, this herb helps the light to shine throughand it helps to improve people’s moods, also it’s a wonderful liver herb, one ofmy favorites is dandelion, taraxacumofficinalis, every part of it is edible.You can eat the leaves their best in thespringtime, you can eat the flowers andthey’re really high in lutein, which is a remedy for helping to improve our visionand to help prevent night blindness and the dandelion root could be dug up atany time of the year, and you can, I like to just chop it up and add some namashoyu tamari and a little olive oil, put it in the food dehydrator for a coupleof hours and you’ve got a wonderful delicious dish that is so good for yourliver, I see dandelions as being one of ourarchetypal herbs to help people better deal with environmental pollutants, afterall the dandelion itself as a survivorand by imbibing the properties that the plant takes on, it can help give us thesame benefits. So we have here fireweed, epilobium angustifolium.And it’s one of the first things to bloom after there’s been a fire and yousee a lot of this in the Pacific Northwest, one of my favorite honey’s isfireweed honey, but I’ve also eaten fireweed as avegetable, you collect the young shoots and the buds in the springtime and youcould add them to a salad, you can marinate them, so we’ve got edibleflowers, edible nuts, roots, it’s everywhere you look, and rather thanthinking that our food always has to be purchased, I encourage you to startcultivating a garden, where maybe you grow vegetables, and you also learn thenames of some of your common plants that offer themselves freely.This is aworkshop on learning how to make crazy crackers. Thecracker that we’re going to demonstrate is the barbeque chip, that’s done withblended flax seeds, I tend to use more seeds than nuts, first of all becausethey’re a little more economical and they make a good cracker, and I like touse very simple ingredients, because a lot of times there are recipes thatpeople use and you have to order thingsfrom like Timbuktu, I like whatever you have in thekitchen, that’s what you can use and most of my recipes have carrots, tomatoes,onions, garlic, I like roma tomatoes, I like the hot-house tomatoes, I liketomatoes, so in here I have the hot-house tomatoes, and I like manuka raisins, so Ihave those in here,and then what we’re gonna do, we’re gonna put which isalready cut, put this right here, we’re gonna put some onions, carrots, andtomatoes, I’m just going to pour that right intothe container, you definitely want to follow what I’m doing, so that you canget the right texture, because if you’re mix here is too thick, the chip isgoing to come out chewy, if it’s too thin it’s going to break all up,this here is chili powder, so I’m gonna put in a tablespoon of that, and then wehave some garlic, and what I’m gonna do is, I’m just going to cut this just onetime, throw the garlic in there, and then we need the salt, and this is a sea salt,call this the real salt, and gonna put this in here, it’s got minerals and allthat kind of good stuff in it, just put a little bit of that in there, we’re gonnaput in just a little bit of cumin, which I love put just a little bit of this inthere, I didn’t bring my cayenne, because I would put a little bit of that inthere, because that’s optional for this recipe, I’m gonna put in some water, I’mgonna do this and I got a very simple way to mix Vitamixon and off, you have some, didn’t have thevariable speed and all that, those are fancy, but all I need is on and off, highand low, so this is on high.Something else I wanted just to tell you, you will know when everything is blendedup, when you don’t hear all that knocking, that was the raisins andthe dehydrated tomatoes in there, youwanna make sure that you do not hear that, this looks pretty good nowthis is kind of dark because the dehydrated tomatoes that I used weredark and that’s why it’s very individual some people want a little more of this,some people want a little more of that, experiment, there’s not any reallycorrect way if I use a Meyer lemon, this is not a Meyer lemon, Meyer lemons are alot sweeter, so the taste of something that I thought was going to be a certainway it changes if I use a Meyer lemon, if I use a Roma tomato, it’s going to be adifferent flavor, if I use a hot-house tomato it’s going to be different, sodepending on what you like, that’s what you want to do, what I’m gonna do is takethe flax seeds that have been soaked, Isoaked these overnight, and we’re gonna put, I’d say about a cup in thisamount of liquid, maybe a little bit more, because you want it to be a little bitslimy, but not where you can drop it and it’s going to drop without being like…but, you know okay, and then same ifyou put in too much black seeds, and and it’s just too thick of a batter just adda little water to it, just to thin it out a little bit.You want the flax seeds to be totallyblended, sometimes you might have some that’s a little, bit you know not mixedup, but that’s ok. When you drop it on the test leg sheet and people say, how do youget them so perfectly round, I don’t get them perfectly round, all I’m doing isjust dropping it, BAM! And I’m gonna do that around, BAM! That isthe conclusion of our class. My name is Cherie Soria and I’m the founder anddirector of Living light Culinary Arts Institute in Fort Bragg California, wherewe have an entire Culinary Center, basedon healthy living, I’d like to introduce to you my husband and partner, DanLatterman, and we want to show people who have perhaps never really been involvedin the raw food diet to the point where they’ve changed their tastes, they theystill really want to know that they can have the foods that are familiar thatfeed them emotionally, it’s going to be a whole lot better than something that youcould get that was made with white sugar and white flour and not organicingredients and so forth.We’re going to start by making a very simple vanillacream, you always want to put your liquid ingredients in your food processor first,so I’m going to start with some liquid and I’m not going to use quite all of it,I’ll add a little bit extra if I need to, all right, and the reason is is that Iwant to have some amount of control over how thick my sauce is, so I’m not I’mgonna hold a little bit off, these are cashews that have just beensoaked that’s all, they’ve been soakedfor a couple of hours, now you could use different kinds of nuts here if you want,I’m choosing cashews because I didn’t have to peel any any skins off of them,it doesn’t take as long to make it as it would if I used macadamia nuts,which you could use for this, you could also use pine nuts, but pine nuts have avery strong pine flavor, so I would mix pine nuts with a different kind of nutif I wanted, but just about any kind of white nut would work fine to make thiscream, so we’re going to do that, we’re also going to sweeten our cream withagave, so in the other world the cooked world, we would be using a dairy creamprobably, or if you were a cooked vegan, you might be using tofu as your creamsauce, of course it would taste a little beany, so that was my sweetener and nowI’m going to use a flavoring, this is an organic vanilla extract, and you coulduse a whole vanilla bean, if you wanted to and it would have little flecks ofbrown in it, and that would be fine, youcould certainly do that, I’m starting it on variable, I turn it on, start it on low,and I’ll be turning it up slowly, hey you’ll notice when I turned it off, Iturned it down to variable, and then Itook it from 10 down to 1, before I turned it off, and what I was looking forwhen I was watching this go-around, was, I was looking for a silky smooth texturewhere the light just created a sheen over the top until that happenseverything is still a little bit grittyand you never really see the Sheen that the light makes on thesurface, so that’s what you’re looking for is that satiny Sheen, and this is abeautiful cream sauce now, and it’s rather liquid, but it’s going to thickenas it sits, so that’s what we want, and I will need a spatula to get all ofthis goodness out of here, the next thingwe’re going to do now, is we’re going to make a chocolate mousse, and once againwe’re going to need a little bit of water, and I have saved a little waterhere actually, I need a whole order cup of water, now if I wanted this to be asauce, I would I could add considerably more water to this mixture, but I wantthis to be a mousse, and this has no nuts in it, this mousse is made with a base ofavocado, so I’m just going to remove the seed, and all I’m going to do is placethese avocados now in my blender and I can use a spoon to just scoop theseavocados out and there’s beautifulavocados, but I always turn them over to make sure there’s nothing Brown andthere, because the brown part is just a little bit bitter, and of course we haveto have a sweetener, and I’m going to be using two sweeteners for this, one willbe a ghave nectar which is a low glycemic sweetener liquid clear andnearly tasteless, so we’re going to use that, and we’re going to add a differentsweetener that you could choose to use or not, depending on on how you feelabout it, this is called rapid aura and it’s a whole food sugar, that is actuallycane juice, that’s been flash dehydrated, so it’s evaporated cane juice now it’snot really a raw product, but I’m using it because it adds acertain depth to the chocolate that I really like, and I actually reallyprefer to use it a little, bit of it butif you wanted to use this with only agave nectar, of course you could, andthen it would be all lower glycemic, now I’m using a little bit of vanilla, not alot, and again you could use the whole vanilla bean if you wanted and just apinch of cinnamon, and I think that’s all.We have avocado, cocoa powder, no, we can’tforget the most important ingredient, herecacao powder, or cocoa powder, and you can use raw cocoa powder, or depending on youknow your commitment to raw, you could use toasted cocoa powder as well, snap iton, and once again, we’re leaving it, keeping it on variable and we’re goingto turn it on, and we’ll start it out slowly and we can add extra water to it,if we need to, but I’m going to take thelid off and help it with my spatula, so I wanted to make it as thick aspossible, and that’s why I’m doing this, so here’s my chocolate sauce, it’sactually pretty easy to make, and look at how thick and wonderful that is, isn’t thatbeautiful, this is going to be one over the top dessert, okay, so let’s put somesome vanilla cream in our parfait, vanilla cream in one, and strawberries on top of that, mmm, it’s just looking really nice, andthen we could put some chocolate on top, of that, all right, a layer of chocolate, press that into place, one more thing, I’ve got an idea, let’stake one of these beautiful berries here, just to finish it off, it’s not quitecomplete yet in my mind, and I’m going to show you, how to make a little strawberryflower, just slices ,just like so, okay, it’s like that, no that finishes it offdoesn’t it, just that little, doesn’t that make a difference, is that little bit,uh-huh, Bravo, thank you, thank you, okay, sowe have a lovely dessert there, oh my gosh, that would be a meal for me in fact,I think, I’d have to have it actually, I think, I’d have to have salad and thatbecause that would help to balance itout, so we’re gonna make a milk, because the two things that people really sortof a craving, you know, is the starchesand now dairy, so we’ve got to learn how to make milk and cheeses, and things likethat, so we’re gonna make some milk, wemake amongst the best milk in America, so we’re gonna do we’re gonna make this outof almonds, and almonds really one of the most alkalizing of all nuts basically,really, I’m gonna put a coconut in here, because we just have that,it’s going to really assist to help make that flavor taste really nice, I’m gonnaput a little bit of lecithin in here, and I’m gonna show our audience how to make aemulsification, and then we’re going to put a little bit more coconut, this is areally good one, because this particular coconut is a coconut that’s been spun,and so there’s no water in it at all, it’s just a great grade, on one who goesfor a honey, from fruit trees, unmixed aand unhetead, because it promotes flora fication,so we’re gonna put some honey and then I do have a little bit of agave here too,so I’m gonna put a little bit of agavein this just just so, it’s not all honey, or so you know, but you’ll be surprisedthat it’s very little sweet really in this milk, all right, so let’s startwith the coconut and it’s amazing because, these coconuts, I see people and,oh my god, it’s some amazing the amount of work that they do, but it really is noneed to do any work to cut the coconut open and all you do is just make alittle hat out of the top of it, and you keep it all together, because you don’twant to be picking things up off the kitchen, see look that’s the little hat,so and then what you’ve got is a little chrome dome on this, which is quite nice,and some people are very intuitive could just sort of tell where to poke it alittle bit, you know, and you just poked just a little bit, you know andlike that, you know, this is really wonderful to drink out of, where’s theway that people do that, that I’ve seen, you know, with other chefs and stuff now,whacking them, oh my god, Elvis, is like somebody’s hitit with a chainsaw, but this is really good,it’s really perfect to be able to drink out of, we’re gonna bring this coconut inin a second, but I’m going to make an emulsification here, so we’re gonna bringa little lesser than in, we’ve talked about how wonderful that is in assistingto melt cholesterol and assist to help make the fats of things, that’s going inthis milk more water-soluble, and things,little chemistry, and now we’re going to I’m gonna put some honey in there, abouta half a cup of honey, it was sweet in this, just a tiny little bit of agave inthere too, okay, so now, now I’m gonna put some salt and it’s about two teaspoonswith salt there, now I’ve got vanilla bean because it’s so delicious you knowthe vanilla bean, we’re gonna put that straight in, okay, so we’re gonna put alittle bit of coconut butter in here, and this is to really provide a nicedelicious cream for the milk has plenty, and then over here now we have salt,vanilla bean, we have a little bit of sweet, either honey or agave,I have sun-dried sea salt in there, coconut fat, I’m gonna put a little bitof hot water, now I’m going to make an emulsification, okay, so I’m gonna now I’m gonna use the,I’m just gonna use this and get that ready to put in later, okay, now whatwhat I want to do is go ahead and use the blender and you’re going to putthree handfuls of almonds in, just threehandfuls, and now we’re going to add water to this,this water happens to come from Manchester, suchincredible water, it’s like a water from a fruit, and it’s a mature water,which most of the water people using on the earth at the moment is not mature,and hasn’t gone through its full hydrological cycle, so we’re going tojust put that much, because it sort of expands, and now we’re going to cut thatdown, that’s going about take two minutes, so, I’m gonna put this on, and we’re gonnacome back in a second here, so, now we have a bowl, and going to youmight find something like this I’ve got cheesecloth that I often use, this iswhat we have in thestudio here today, first of all you’re going to use these sprout bags, andnow I’m doubling them up, because I don’t want any sediment inthere at all, none, I want it to really be a milk there, should be no set ofanything honestly, it’s niceculinary milk.Now, why am I straining this I reallywant to do what I can to get rid of all of the husk that was on the outside ofthat nut, and so now this is a really great paste that’s left over, which I usedto make a great bean paste, for burritos, rather than beans, this is aprotein which is much more digestible basically, look at that,looks like milk, so, now I wantto put the coconut and coconut oil, we’ve got to put more water in here,and blend this up, so now we have like cream really of the milk andsalt, for those people who really culinary artists, if you would like to gobeyond a little more in the recipe of of course you could bring someIrish moss, which is so wonderful to helpthicken and bring a little bit more texture to the milk, you can bringcinnamon and little cinnamon in to help assist with blood sugar regulation,so, a great idea for makingyour own milk is when the trees promotes shade wonderful brings water to the surface ofthe earth and the sweet that you’re making here is a sweet, which isa sugar which is managed by your liver.I’m dr. David Jubb, I’m greatto be with you here today, it’s amazing that actually someone wouldhave a doctor prepare your food, but that’s what’s going to happen here,it’s so amazing actually that will really be important that peoplecould remember that actually, it’s really is their food much more that is theirmedicine, and the doctors of the future are doctors that really educating peoplehow to care for themselves, so that’swhat we’re going to be doing today, and I happen to be a neurobehavioralphysiologist and psychologist. Does anybody know what that means? I’mstudying up cells and microbiologist andI’m really looking at things below the level of the cell.This is a lifeaddition, it really is everybody’s sort of looking around for some starch orsomething to actually really feel what you do, and everybody canlove to make sauces and stuff like that, but gee, who knows how to make a nicerice, why wouldn’t we want to make rice, it’s got a strangeundigestible protein in it, and it has runaway sugars in it, as well, so I’mgoing to make this out of things that you have at home, this isorganic cauliflower, and this is a jicama root, very water rich and delicious,and I’m gonna put some onion in this, is to give it a littlesavoriness, I’m gonna put a little bit more olive oil, and we’re gonna put alittle bit of some soaked and spouted sunflower seed to give it a little bit aof crunch, and some parsley in it.So that’s the ingredients of this is it really,they’re amazing, so let’s go to work with this, this is afairly easy one to peel, but you just simply want to get the harder outer rindoff it off, as we said you know most people are sort of looking around forsomething starchy to go with their meal and something that’s sort of likebread and that’s whatthis is, and there’s wonderful amounts of vitamin C, and flavonoids, vitamin C likeproperties and things, and so you’re going to cut them up into smallenough shape, enough for it to really be able to cut down easily in the foodprocessor, let’s cut this down, look it’s nice and fluffy and light, Ihaven’t cut it much, because I want it tosort of have a little texture, people love texture, you know shouldn’t just bemush, so we’re cutting things to have a nice crispness, we’re thinkingabout texture, when we make the food, and look at that so fluffy, and light, it’s sodelicious, so now what i would do straight away with that is i want toput something on that straightaway to preserve it, quickly, because i’ve justcut it up and i want to preserve everything, for people when you go to eatthis, and so whatever got here lemon is so incredible I’m just gonna make it a little bit of zest,and the peel and occasionallyyou going to come across that and it sort of just something fresh thereoccasionally, do some of the next vegetable, which is the cauliflower,but this is a recipe that really doesn’t require anything much andI mean it’s so simple to do, now we’re going to do the same, I’m going to bringthat close by, and it’s so simple, you’ve got just a food processor, there’s nocooking, no time wasted cooking in things, and in live food, we’re doing everythingwe can to promote florification of the earth, because that is the major thingthat’s on the decline, seriously,let’s cut, I’m really looking tosee that I don’t want to cut up too much, I want to make it still fluffy and light,I don’t want to turn it to mush because it’s got to be like rice, yougot to watch that I’m gonna put a littlebit of onion in there, so I’m gonna just cut that up by hand,I think it’s so important that not everything goes in the machine, providesa little bit of color, let’s go put some parsley in here,it’s so incredible, we’ve got b12 analog of material and things in within this,there’s a chromium, there’s incredible things for blood sugar, and it’s a sortof broom material, now this is so delicious that I really don’t want towaste anything, I really want to do what I can to cut everything up as I can toput this in, this green is wonderful in this dish and the green makes clean, so I’ll just leave that just for this moment now, I’m going to put a little bitof oil over the dish, and that sort of provides a nice savoriness, and it thatoil that I just put on assists to help all of the fat soluble nutrients thevitamin A, vitamin E, vitamin K, vitamin D, all of the fat soluble vitamins are moreabsorbed as a result of bringing a little bit of oil to come to be,increasing the ability for this meal to have a good job inside, one last one justfor this segment I hope that you’re enjoying this, salt, this is a salt, andthis is sun-dried sea salt, which is the only salt that I use, the vast majorityof salts on the market really arepoisonous and we should project the skull and crossbones onto those salts,I’m going to just give that a just a quick little bit of a light toss and that’s it, now I don’t want to toss that much, I want to just really not playwith it much at all, I have some of theseabout at Sonny Franzese, I put a littlebit of these for some crunch and they really don’t have that much tastereally, it’s a nice sort of a blendthing as well, so here you have a really great dish, very simple, gosh, hey, didn’trequire anything fancy or anything, and it is delicious, and it takes the placeof rice. We starting with something which mostpeople in the cooked world know, apple pie. How do we get started, wehave to start days ahead of time, in the raw world, there’s a lot of foodpreparation going on, so for example if you notice here we have almonds, weactually soak this beforehand, the almonds are soaked 8 hours to 48 hoursahead of time, that not only removes the resin which is actually toxic, but italso takes out a lot of the fat and it makes the actual nut or the seed moredigestible, you see, we also have walnuts here, thishowever must be soaked 48 hours, this is 8 to 48, this must be 48, the water has tobe changed and it has to be rinsed every morning, and every evening, so there’s alot of work that goes into it beforehand, you’ll see that we’ll make this piereally fast today, the real work came beforehand, okay, so, we’re going to startwith the crust, since you already have the almonds there, and when it take afood processor and we’re gonna throw these Amin’s, now, this is one and aquarter cup of almonds before you soak them, after you soak them, they’ll become2 cups, they expand, exactly, okay, so ifrecipe calls for two cups, you know that we pre soaked them in one and a quarterand I see you’ve got the dates there, the dates, or what we’re gonna be using as asweetener, if you open up the dates, totally open them up,totally expose the inner workings of the date, and then we’ll take the pit out, wenow put this in the food processor and we also did something else before, wetook an orange, and we have a special equipmentfor that, and we will now process it, all we needis to make sure that it is chopped up, we’ve got two days left over, and we’regoing to actually put some flaxseed oil in the pie dish, and I’m going to take abrush, and we’re just going to make sure that you distribute it evenly there, andwe’re gonna make the crust now by just emptying this in here, so there’s noflour, as we start working with it, what you do when you’re workingwith food is you’re transferring your own energy in the food, so send theenergy of love into it and you will seethat it responds in kind, so if you want to go and play with this, sure and loveto do this, okay you smoosh it all aroundup on the sides as well, if you notice here Lauren, this we havehere, the apples that have been soaked in lemon juice, here we have soaked it withapple juice, and that’s to keep the moisture intact,so we’ve got McIntosh, we’ve got Gala, we’ve got red Delicious, GoldenDelicious, all kinds, what are we going to be doing now is creating the filling, sothe filling, what we need to be doing first is taking the dates that havealready been pre soaked, here they are, and they’ve been soaked in apple juice,so we’re going to put this in here now, and this is the only thing we’re goingto process, so what you could do is you can start putting the filling in here,which is, you can put half of this ,and half of this, into the large bowlwhile I make this so we’re going to be now taking this, andwe’re going to be adding it in there as well if you don’t mind adding thatplease, Thank You Lauren, then we’re going to be also using the seasonings and thespices, I’m gonna be using nutmeg, this is the cinnamon,and then we’re adding some of this lemon zest, this is a 1 teaspoon of the lemonzest, so we’ve chopped up the dates that werepre soaked and dehydrated, so you’ve may go ahead and add that if we wish, andthese are raisins that we’ve also preserved, and that goes inthere as well, so this is pretty easy, once you’ve done the prep work,this is very easy, this is theeasiest part to be quite honest, and we’re gonna fill the pie dish, so we’vegot the crust, you see the crust is already set, you can also take the crustand put it in their refrigerator for two hours, and while you’re cutting this up,and making this, and then bring it back it will actually set even better,here we have the apple pie there’s no cooking going on here, it smellsamazing compared to a cooked apple pie, it smells fresh and just like apple juice,you keep doing that when I wash the hands and I prepare now for the almond cream, sohere we have the almonds which have the skins off, so this would be equivalent toblanched almonds in the cooked world, okay, so we simply sit down we peel itoff, it’s very time consuming and it’s really a great practice in meditation,this here is actually a cup or a cup and a half, it’s really up to you how much ofit that you want to make, okay, and then we’re going to put in just a half ateaspoon of the vanilla, so it’s not very much, and then we’regonna be using these dates, but this time we’re going to keep the water, becausethis will need liquid to move, now we’re going to make thealmond cream, creating that and just go around with it, okay, I will have this onehere, I’m going to show you now the difference between the other cream whichI made beforehand, so this is what we have the finished product here, so youcan see they’re the same apple pie, theylook differently, see you simply this is more the French way of doing things, it’smore like a tart, so that’s why it’s really up toyou, you can play with it and now we’re going to play some more, these are edibleflowers, really mhm, and so we canput this on the pie, or we can put it around the pie to decorate it as well,and you can even put it on top to decorate it a bit, they’re very prettythey add a lot of color, exactly, and so for festive occasions, so we’regoing to be remembering, as you do this,so you’ve got to be very careful how you lift it out,very wrong, we’ll give you a fork with that the taste Wow, this is the best apple pieI’ve ever had, seriously, this isthe most amazing thing I’ve ever tasted.My name is Melissa Davison, and I’m ownerand chef of Terra Bella cafe, raw food living cuisine in Redondo Beach, I cameto eat raw foods, or I got interested, or enlightened about raw foods about eightyears ago, I had a personal trainer who was helping me do dance competition, andso he recommended why don’t you try raw foods, and I thought raw foods, you meanjust nuts and berries and fruits and vegetables, that’s it, where am I gonnaget my protein, and after researching a little bit on my own, I was convinced andthen on a mission, the results happened immediately, I mean I would eatthe raw food, my friend would make some crazy green drink, or a smoothie, myspirit started getting lighter, I started shedding excess weight, I wasnever a big person, but I mean things that were just on my body, just startedimproving, and my complexion started getting sharper, even my eyesight startedgetting better, and then you know seven years later opening a restaurant, which Ihad no idea that I was going to do, today I’m gonna be making mango coconutchutney, for this recipe you’re gonna need one large mango, peeled, three greenapples, chopped, or shredded, one cup ofred onions, diced, 1 cup shredded coconut, 1 teaspoon, or a pinch of cayenne pepper,depending on how spicy you like it, two teaspoons of allspice, a pinch ofsalt, one teaspoon of cardamom, 2 tablespoons of agave nectar, one teaspoonof turmeric, and two tablespoons of lemon juice, let’s start by peeling ourdelicious mango, mangoes when you want to choose them you want to make sure theyhave a little kid when you press into them, you don’t want too green, and unripelooking, these black spots are wonderful they’re good sign, you have a nice organicripe mango, sometimes if the mango is ripe, whatit’ll do is right under the skin it’ll just kind of peel itself, so if you canget up around the nose of the mango, and kind of loosen it, it should be justpeeling back, see how nice it is, it’s like peeling an orange, okay, the seat is located right in thecenter of the mango, and so it makes this nice teardrop shape, so you want to gofor the center and just to the right or the left, I’m kind of feel where the seatis, maybe going from the other side will be easier, and then once the blade goesin, go straight down to the cuttingboard, and the knife should go to one side of the seat, and then do the exactsame thing on the other side, stand it up on its edge, move your fingers outof the way, and go right down to thecutting board, voila, and then you just chop nice cubes out ofyour mango, shovel your mango into themixing bowl, okay, so we’re gonna move to our nextfruit, for the coconut mango chutneywe’re gonna do green apples, for this you can chop it or you do a shredder, thistime I’m going to chop it, so we have nice big chunks of Apple, once you have all your apples choppedyou just grab them and place them right into the bowl with the mangoes, okay, next we’re gonna do our red onion,we need at least one cup, I’m gonna give these onions another little chopstraight through the stack that we made, okay, so we’ve got approximately one cup,so, there’s no need for the side of the onion, so we’re gonna put this right ontop of the green apples, on top of the mangoes, okay, so now that we have all ofour fruit and onion in the bowl, now forthe spice, let’s start actually by adding our dry coconut, about one cup, these areall warming spices, that I’m using today the the Cayenne, the cardamom ,andallspice, they’re really great drink colder weather, so if it’s summer andyou’re not really in the mood for something that’s gonna heat yourdigestion up, you can hold back on all these herbs, and just add more coconutmore lemon juice and make it moresummery, if you’re in the winter and you want to keep yourself warm, add more ofthese spices, so once you have it all mixed and all the spices evenlydistributed, you can set it aside and let it marinate for just about 30 minutes ormore, mango coconut chutney for any meal ofthe day, hello my name is Nwenna Kai and I’m the owner and culinary designerof “Taste Of The Goddess” cafe, and today I am going to show you how to make one ofour favorite dishes that we have at the restaurant,it’s our coconut enchilada wrap, and I’m going to tell you what everything ismade out of, and what some of the ingredients are good for, this is theenchilada wrap, this really pretty thing is made from sun-dried tomatoes, we blendsun-dried tomatoes, tomatoes and coconutflesh, and then we dehydrate the mixture, and it dehydrates forprobably anywhere from 8 to 10 hours, so it does take a while, it’s a labor oflove for us, we have a creamy ricotta, alot of people like ricotta, the ricotta is made from macadamia nuts, weblend macadamia nuts, garlic, and spinach, to make this really yummy mixture, andit’s very thick, and creamy like real ricotta, and it tastes like real cheeseas well, we mix spinach, zucchini, corn, tomatoes,and some avocado in it, at home you can put whatever you want to put in it, somepeople they like to add mushrooms to their enchiladas, or other differenttypes of squashes, and that sort of thing, but we stick with spinach, zucchini, corn,tomatoes and avocado, we topped the enchilada with a chipotle cheese, andthis chipotle cheese is made from chipotle peppers, some more Tomatoes,sun-dried tomatoes, and the base of it is pine nuts, oh and we’re also going to putsome sauce on top as well, very important, and so first what we dois we just layer it with some of the creamy ricotta, I like to ribbon chop myspinach, it’s more pleasant to the palates, I’m just gonna layer it, azucchini a little bit, we have our core, this is a really nice creamy avocado,the creamier the avocados the better, now we’re just going to scoop it all together, and wrap it up, and the wrap is pretty dense, it acts as any tortilla wrap, that may becooked, because it’s really dense, the dehydration has really made it avery dense texture, and then we’re justgoing to put it on our plate, we’re gonna layer it with the chipotle, the chipotle’s cheese is pretty spicybecause of the peppers, so I’m not gonna put that much on it, and you know everything about raw foodis about decadence and beauty, art, so wealways want to keep things very pretty looking, appetizing to the eyes and appetizing tothe palates, and very good for the body, and voila, there’s that enchilada, welcome to my family kitchen, we’re gonnamake for you today a wrap, something we’re famous for leave cuisine, I’m gonnashow you how easy it is, and there’s a million ways you can do this, and here wego, so I’m gonna start with the collard green, this is nature’s perfect wrap, it’sso all I did was, take a knife and cut off the spine a little bit, so it’s alittle bit less chunky in the spine section, I’m gonna take some greens here,this is just mixed greens, spring mix, mostly green, those many different names,I put that in there, I’m gonna put a little bit of olive oil,because olive oil is so good, and then justsqueeze a little bit of lemon in there, okay, now we’re ready, I’m gonna see thisis a beauty of the wraps, you just make whatever you happen to haveavailable, so I’ve got some red bell peppers, so I’m gonna chop up some redbell peppers, and I’m just gonna lay those across here, and I’ve got somebeautiful cucumbers, perfect football weather, so I’m gonna put some cucumberslices in here, and let’s see I’ve got some look at this black tahini, fantasticstuff, it’s delicious full of all kinds of good stuff, like calcium and protein,delicious, great making tahini, and let’s see, I’ve got some sauerkraut,some raw sauerkraut, put a little that in there, so, I think you’re getting the idea here,basically, we’re just gonna throw everything that looks good, feels good,we’re going to throw it in a wrap, I got some mung bean sprouts here, stick someof those in there, and I’ve got some sunflower seed sprouts, I’m gonna chucksome of those in there, I’ve got some spring onions, that might be nice, okay, and I’ve got some avocados as well,why not a little avocado, look at the sandwich we got here, all we do isthrowing a few things together that we happen to have in the kitchen, and nowwe’re ready to do the final move, which is the wrap, so we’re just gonna justlike wrapping a burrito, just bring this around, I’m gonna tuck it in here alittle bit, bring the sides around if I can, and then I’m gonna continue the work,final wrap around, little pressure, cut it with a knife, dish is ready for lunch, so it’s just awhatever-you-got-around wrap.Well, welcome to my little kitchen and this iswhere my family makes all our food, and we’re gonna make a very simple salad,which we have a lot, it’s sort of our favorite family salad, and it’s akale salad, now my approach to cooking in general is, I think it’s best to let thefood speak for itself,so often the simpler the recipe is the better it is, and I’m going to teach youa recipe, you don’t need any fancy machinery, all you need is a knife and acutting board, and I think you might like this one, so we’re going to start withsome kale, we’re just going to peel off the leaf, and leave the stem, green leafyvegetables are really, in my opinion the most important food for human beings,which is why my restaurants are called leaf cuisine, so green leafy vegetablesalso make life possible on the planet by creating chlorophyll, people don’trealize there’s a lot of protein ingredient into vegetables, we’ve beenbrought up to think that you need to have eggs and meat and dairy, it’stotally untrue, broccoli and kale have a ton of protein, ok, so start with somenice kale, now, people don’t people usually use kaleactually for decorating foods, you see, in a lot of salad bars and stuff, butbecause it’s kind of you know it’s kindof curly, and you know, it’s hard to swallow, so what we’re gonna do is, we’regonna break this down a little bit, using our hands,we’re just gonna take it, and we’re gonna rip it into little pieces, and you canmake it as small as you like, all right, so far pretty simple right,okay, so we start off with our kale and small little pieces, now, we’re going totake a nice ripe avocado, avocados areone of my favorite foods, and we’re going to start off with a couple of avocados, and just going to scoop out the avocadointo our Bowl, I think maybe one, one-and-a-half mightbe good but for this amount of kale, okay, now we’re gonna put a little bit of salt inhere, probably about like a teaspoon of sea salt, and the course of green seasalt is actually good in this recipe, and we’re gonna take some lemon, andwe’re gonna add that as well, now you can take your lemon, you can juice itseparately, I’m gonna show you a reallyeasy way to juice lemons, you just take your fork, and your lemon, and you twistand turn, and you’re gonna get all the juice out real quick and easy, you’regonna get some seeds in there, but that’s okay,Whole Foods right, I think that half a lemon, these are big lemons, I think thatmight be enough, okay, and I’m gonna put a little bit of cayenne in this, is areally good cayenne, extremelyspicy, be very careful, okay, so far so easy right, now all I’mgonna do at this point, I’m gonna actually prepare my tomato inadvance, so first I’m going to get these tomatoes sliced, now I’m going to, actually, I’m going toput a little basil here, we grow some inour garden, it’s a little, this lovely basil, so I think I’m going to use alittle bit that as well, like you get every day, every time you make this saladyou can make it different, but what’s in your garden, what’s fresh in that seasonwhat can you buy, add a little bit of that, some million iterations of how youcan make a simple kale salad, it doesn’t take much basil, okay, so now the funpart, hands get in, when you get to squish all this stuff up, add the tomatoes in, now set around alittle bit more, we can add some spreaded mung beans in as well, but you don’t needthem but they’re nice, nice little addition, and here we have this beautifullittle salad, it’s delicious, so there itis our simple family kale salad recipe, no fancy machineryrequired, enjoy.For this dish this is oneof the techniques that I want to sharewith you she’s chopping everything really small because what we want to dois spread the flavor out throughout the dish we’re trying to create a friedtaste without frying something and if you just eat a vegetable like you take abite out of the carrot it’s gonna take a lot different than if you had it or ifyou’ve sliced it into small pieces soshe’s starting off with carrot and yeah these are poles are approximately onecup so it’s an equal amount of the vegetables we’re using about one cuptoday one cup of zucchini one cup of celery and now she’s gonnaadd some broccoli and just like if you were making fried rice that you werefrying put in whatever you like do ifyou want to put in mushrooms put in mushrooms put in whatever you like freshtomato one cup of fresh tomatoes we’re gonna use wild rice now if you’ve neverused wild rice you can buy this at wild oats or any of the big markets and buypackaged of the wild rice it comes several ways we like to find the kindthat is called scarified and what that means is they put it in the foodprocessor and ship the rice if you don’t bite a scarified put it in your foodprocessor pulse it for about a second and what that will do is chip the riceso the water will enter the rice and therice will be a lot softer you’ll have a lot more success with it so we see whatwe do is we soak the rice overnightsometimes it’ll take a day depends on the humidity depends on the temperatureit depends on where you’re at sometimesit will depend on the quality of the water but let’s just soak the rice andwater no cooking soak it in water for a day usually sometimes two days the wayyou tell is you just take a little bitout do it if it chews well it’s ready and one of the great things about thisdish is she’s mixing that and the wild rice then what do you think you havethere are a couple of two cups how much wild rice did you start witha cup and a half a cup and a half so we’ve got again one cup each of Sookieknee carrot celery fresh tomatoes a cup and a half of the wild rice and she’sputting put it gonna put maybe about a cup of the sun-dried tomatoes if you buythe dry ones in a package you can just take them out of the package soak themin some water and then take them outafter a couple hours and they’ll be ready to use these again we grew them weusing roma tomatoes exclusively we cut them we take the seeds out which we cutthem into thin slices about maybe a quarter of an inch we put them in a bowlI say we meaning she we put them in we put them in a bowl and we marinate themovernight in olive oil correct me man now olive oil the garlicsalt sea salt pepper a little black pepper and dried Italian seasonings same driedItalian seasons that we just buy in the store we marinate him in those in a bowlmaybe turn him over once in the morning we take him out who said I’m on adehydrator sheet or we live we actually set him outside and they dry in the Sunbecause it’s very hot in Arizona where we lived now this is fresh mint she’sgonna chop up the fresh mint [Music]nothing I like about all raw food but especially a dish like this is you canjust see how fresh it is you can just see how how you know virgin it is I meanthere’s nothing processed in there there’s nothing that you have to thinkabout what you’re eating is just simple ingredients and okay then go ahead andfinish up little black pepper a little bit of sea salt about when I say alittle bit it’s about a quarter of a teaspoon for this recipe the spoon of the toasted sesame oil ofcourse there’s two kinds of sesame oil toasted and untoasted toasted is notwrong but if you don’t use toasted you’re not going to get an authenticoriental flavor these are teaspoons a teaspoon of olive oil two teaspoons that’s pretty much itisn’t it men there’s nothing else to go in there I don’t think and again the secret to making this workis to chop the vegetables into those small pieces spread the flavor around okay so men’s getting ready to make thespring rolls you can start with the sauce first okayand so mens gonna show you now how to make the sauce with all raw ingredients we’re gonna start with the juice fromone orange it’ll be anywhere between 3/4 of a cupand a cup now for this recipe again because we’renot using the bottle sauce we will use the blender you don’t have to use ablender she could mix it by hand or with a hand blender but because we’re hereand time is limited we’re gonna use a blender now she’s getting ready to put alittle garlic in there [Music]so what have we done so far you got the orange juice in therewe’ve got about 3/4 of a cup of orangejuice and now she’s gonna use some some chilli you can use fresh chilies driedchilies you can buy and find the bottle chilies that are just the plain chiliesyou can use those what did you put in a spoon of chilli one teaspoon of chilli 3teaspoons of tahini Oh sesame tahini now she’s gonna put in three teaspoonsof miso [Music] we always use the light Melanie so foralmost all of our recipes I know do we use the dark miso for anything then justthe light miso now that we’re gonna use some nama shoyu againit’s just unpasteurized soy sauce [Music]now I stopped to make videos okay so you see how easy that sauce was it’s verysimple all natural ingredients gonna chop up some mint again in the bowl hereshe has jicama and carrot you can she’sgonna make julienne strips I hope I’m saying that rightJulianne Julia julienne strips with her tool and you watch how she does it she’sgonna first make the flat stripsthis is jicama just to save time she she already sliced everything up use the Kaiba honey so they can see howyou do with the kind of bow [Music]the great thing about this tool also is if you’re traveling like we do a lot andwe just like to camp and travel and hike those type of thingsyou don’t want to take a lot of equipment you want to be able to makesomething fast on the go this tool will do everything literally that a foodprocessor or a mandolin will do yeah so in the ball we’ve got jicama and carrotmint and that’s it so far right man jicama carrot in mint and mix everythingtogether okay I think she’s getting ready now to make the wrappers and againwe you can make them with rice paper wrappers but the rice paper wrappers ofcourse are not raw food because it’s rice that’s been cooked and then I’veseen actually how they make it they cook it they put it in a wicker basket theyspread the rice on a wicker basket they dry it out in the Sun if you ever buyrice paper you look at it you will see the indentations from the basket on therice because they still make it by handover there in Vietnam I got itso she’s making these thin little slices and that’s what we’re gonna roll in myminion and another great thing about this is it’s fun you know this is funfood to make now you can have fun while you’re doing it’s very creative but youcan see how easy is she’s over lapping the zucchini and depending on how bigthe zucchini is you know size matters depending on how big the zucchini is ifit’s a real big fat zucchini used to rolls and again she’s being artistic shetakes a couple little pieces of mince and puts it so they’ll stick out at thetop there so she’s rolling them up andit’s it’s so simple it’s so easy you just can’t get it wrong the only thingyou have to be careful of is when you pick it up you want to make sure thatyou pick it up in a way that it stays together and once you see it you’llyou’ll realize how to do that it’s not something I can explain to you but youjust kind of pick it up so that’s the part that’s loose you know you’reholding that with your fingers [Music]you got the sauce recipe how simple thatwas orange juice tahini miso a little bit ofgarlic a little bit of chili again simplicity we’re here at the tree lifecafe and Patagonia and we’re gonna do a pizza today it’s gonna be a low glycemicfood so what we’re gonna do we have the the the dry ingredients in first we’regonna add a little bit of Italian seasoning about a quarter cup a littlebit of hing this here is Himalayan salt it’s a 92 mineral rock salt a little bitof cayenne really good for circulation of the blood adds a little kick littlespice black pepper this is another theother element we have here minced cilantro gonna put that in 1 cup ofminced cilantro now what we’re gonna do is we’re gonna add our wet ingredientsso we’re gonna put a pair of gloves on we’re gonna massage massage the dough sowe’re aiming for a a cookie dough like texture a very dry texture I’m justgonna toss this around a little bit and just kind of get the dry ingredients mixwe’re gonna put a little bit of red bell pepper so this is minced red bell pepperprobably about you know one and a half cupsso now we’re gonna basically massage massage the dough next step is is forming the pizza crustso we have our ball dough so here we go it’s like a pottery wheelspinning spinning your dough okay now I’m just pushing down in thecenter [Music]I’m just pushing it down so once you’ve kind of gotten your dough spread out thenext step is use your thumbs and you just kind of press into this kind ofdesign this sort of wave-like design [Music]now what we’re gonna do is we’re gonna take it off the Telex so we can’t dry itlike this otherwise it doesn’t drive very well so I’m gonna put a dehydratortray underneath the pizza crust we have our mesh sheet over the top and thenwe’re putting in another tray flip thepizzas up in the air peel off so that’s the way of removingthe tough the tough Luck’s you can dehydrate this overnight if you want todefinitely gives more of like a cracker like texture a little bit more of acrispy kind of texture so we’re gonna put in the dehydrator off to three hoursis fine there’s one other element whatyou want to do is you want to create some sort of vegetable kind of medleyso dice some bell pepper zucchini cilantro a little bit of salt pepperquarter cup of Italian seasoning quarter teaspoon of cayenne a couple tablespoonsof lemon juice three to four tablespoons of olive oil we put that together andmarinated them and then you can spread them on a dehydrator tray and just letthem basically dehydrate for for a few hoursand then they kind of warms up the vegetables and you know soaking up someof those herbs and those spices now the next step is basically we’re gonna makea tomato sauce 2 cups of sun-dried tomatoes we’re gonna put a little bit ofbell pepper in we’re gonna kind of go for a little bit of a thicker kind oftexture of a sauce something that it’s really easy to sort of spread on a pizzacrust so we have our bell pepper threetablespoons olive oil three tablespoons of lemon juice so youcould use lemon juice or lime juice three tablespoons of Kalamata water sothis adds a little bit of a saltiness has the olive kind of flavor with alittle bit of saltiness eighth of aneighth to a quarter teaspoon of hing you could also use garlic quarter teaspoonof cayenne little Italian seasoning so this isactually a combination of oregano marjoram thyme basil three tablespoons of tomato water tohere so this is the water that we had from soaking the sun-dried tomatoes a little pinch of Himalayan salt we’llput a little bit of black pepper in also so this iswe’ll do about half a teaspoon of black pepper what we’re gonna do is we’regonna basically process the Vitamix with the plunge the plunger and we’re justgoing to get that kind of thicker sort of texture [Music] okay so that’s our tomato sauce so we’rejust gonna leave that we’re gonna move on to the the cheese so we’re gonna do awalnut cheese walnuts are very high in vitamin E and Omega threes so it’s agood choice to make a cheese with [Music]so what we’re gonna do first is we’re going to bring in a grind our nuts nowthis isn’t an initial grind okay now now we’re gonna add our otheringredients three to four tablespoons of kalamatawater so we have our our liquid ingredients in there put a little bit ofItalian seasoning so round about three tablespoons about a quarter quarterteaspoon of hang around about anyquarter to half teaspoon of salt to start you can always add a little bitmore salt later on our minced cilantro going back in I think that’s pretty goodso what we’re gonna do is we’re gonnaturn the machine on so this is a nice texture here our nextstep is basically assembling the pizza so we’re gonna spread our cheese onfirst [Music] so a nice even spread of cheese now thenext element is going to be spreading intersex [Music] all right and then we’re gonna put ourour veggies on okay and then you can pack it down alittle bit so if you have any questions you willjust give us a call and email us and then come and see us tree of life dotand new hello I’m Victoria boo Tango welcome to the raw family kitchen todayI will demonstrate how to prepare green smoothie green smoothie is the mostpalatable way of consuming greens why do I consider greens to be the prime sourceof nutrition because greens are the only living thing that could transformsunshine into energy that we can consumeI believe that we cannot be totally nourished if we do not consume enoughgreens it is when we consume greenswe nourish our body on a cellular level with all necessary nutrition and ourhunger one feeling of deprivation goesaway you can make green smoothie out of any greens and any fruits I have here Ihave celery greens I have chard I have here kale and I have romaine lettuce andarugula and you can even make greens ourof the weeds and in fact this is my favorite you can pick up down the linesfrom the backyard or from the path whereyou hike and then you could mix it in a delicious green smoothie greens are theprime source of nutrition for not only humans but for many living creatures upto 30% of greens is protein that’s what the cows get the proteins because cowsdon’t eat other cows cows just eat lotsof greens so how do we get green smoothie I would like to make greensmoothie with chard so I’m gonna put some chard in the Vitamix blender andyou can use any blender but the high speed blender is the best and then I’mgonna put some fruit and I love to put the earliest becausethere is a low hiker low glycemic index berries have low glycemic index and thenwe put some water in it and I like to add some dandelions to gender lines ofmy favorite dandelions the highest in calcium plant in the world and then justmakes noise blend it and then that will be green smoothie when the greens arebroken down in a blender to very small particles even to a molecular level thenyour body will be nourished on a cellular level and that will end up yourcravings your feeling of deprivation your unhealthy appetite and you willfeel nourished and fulfilled at all times then you can concentrate on yourdreams and then you could do whatever is the greatest mission of our life isenjoy [Music] hello asset ran a few timescoconut sexy bitches like it rough[Music] your heart – and right here in this nowwe will show you just how you like we do it would be such a crime youdidn’t take the time [Music]want to give it a try eating its healthiest thing you can do for yourbody when you go to the farmers market you have the opportunity to speak to thepeople who are actually growing yourfood they are putting their love and their life into what you are puttinginto your mouth in your body but we’re going to teach you some extremely simpleand fast things you can do under fiveminutes to make today we’re gonna make a salad – we got an avocado we got thesebust out the beets yo what up the bees but as you can see we already made thissalad cuz you gotta be pretty stupid to not be able to throw together a saladwhat [Music]mmm dressing is like the bling on a south wing on a salad so this dressingis extremely easy to make simple yes oneof my favorite things started with a little buggy I like oil we showed youhow to make add some tahini to be hey help saying what I say a little bit soit does need a lemon squeezer a good squeezeit’s really nice to have you a nicelemon squeezy stick it in take it in this helps you toextract the juice of the lemon all right[Music] I make this every morning [Music] that’s right [Music] [Music] [Applause][Music] [Music]you

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