The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

Mushrooms are a favorite among raw-fooders and much of this is due to the multiple flavors that can be produced based on the method of preparation. Additionally, within this recipe, the coupling of olive oil and Nama Shoyu not only makes it a delectable treat, but also with numerous health benefits.

Mushrooms are known to be great for the bladder. Just eating a serving of 5 small mushrooms is enough to offer 31% of the RDA for selenium, which is an excellent source of anti-oxidants, which in turn curbs heart disease and stroke.

Olive oil is often used in recipes for it's ability to flavor a dish, however olive oil has some great nutritional value as well. Not only does olive oil reduce the risk of heart disease and stroke, but it also aids in the relief from symptoms associated with ulcers. It also balances fatty acids and aids in healthy digestion.

Nama Shoyu is an interesting ingredient that can always be substituted for salt in any recipe in order to produce some additional health benefits. Salt does not have any nutritional value, however Nama Shoyu offers the body Vitamin B3 (niacin), manganese and even protein. It also offers the body tryptophan, which leads to the production of serotonin. As a natural chemical that the brain produces, seratonin aids the body and the mind to feel positive and sleep well. However, being soy based (which these days is almost always defined as genetically modified and estrogen producing), I personally do not use it often.

Any recipe containing mushrooms are a sure bet in terms of taste and health benefits, and this recipe is no exception. With an interesting blend of seasonings, this recipe is sure to satisfy your taste buds and your body's need for good nutrition.

Ingredients:

• Mushrooms: 4 Ounces
• Olive Oil: 1/2 of a Cup
• Nama Shoyu: 1/2 of a Cup
• Cumin Powder: 2 Teaspoons
• Corriander Powder: 2 Teaspoons
• Balsamic Vinegar: 1 Tablespoon

Directions:

1. Cut the mushrooms into slices around 1/4 of an inch thick
2. Place the mushroom slices and the other ingredients into a bag or other sealable container
3. Shake the container, to coat the mushrooms with the maranade
4. Refrigerate overnight
5. Serve

Goes great with a variety of vegetables (e.g. broccoli, carrots, bell peppers). Stays fresh in the fridge for about a week.

Inspiration: Sarah Essential's Marinated Mushrooms

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

There are only so many salad recipes that one can stomach before wanting some sort of diversion from the typical toss of recipes. This recipe is just that, as it emulates stir fry, without the unhealthy fry. This raw food toss contains such a fragrant and delightful blend of oils and seasonings that will leave you saying "I can't believe it is not fried!"

The specific oils that are blended in this recipe include olive oil which is an essential ingredient in raw food recipes that consider making ingredients palatable. Honey offers a sweet taste when is often unexpected, making the blend unique and tasteful.

Additionally, the main ingredients in this recipe include carrots and broccoli. Both vegetables contribute to stronger hair and nails, as well as offer a track record of youthfulness in those that swear by it. Many raw-fooders that look 15-20 years younger than their age simply relish their diet in massive amounts of broccoli and carrots. In addition to these aesthetic attributes, these particular vegetables also are known to increase energy levels.

Combining these vegetables with honey, which is also known as an energy booster, once can certainly feel a surge of energy through this blend of ingredients. In addition, honey has healing properties that contribute to curing common ailments, as well as boosting immune systems. Many people think of honey as the ingredient to put in tea when feeling sick with the cold or flu, and this is because honey is a proven element to increase the immune system.

Recipes with broccoli, carrots and honey are ones that are no-brainers when it comes to boosting energy and youthfulness, however an added advantage of this particular recipe is it's uniqueness and it's enjoyable nature.

Equipment Needed:

• Food Processor

Ingredients:

For the Marinade:

• 4 tablespoons extra virgin olive oil
• 1 teaspoon cilantro
• 2 tablespoon soy sauce (Nama Shoyu)
• salt and pepper to taste (I use a dash of both)
• 1 teaspoon Agave syrup (optional)
• 1 teaspoon chopped parsley(optional)

For the "Stir Fry":

• 2 cups sliced Portobello mushrooms
• 1 cup sliced broccoli
• 1 large parsnip, peeled
• 1 large carrot, peeled
• 1 cup green beans
• sesame seeds(optional)

Directions:

1. Mix the marinade ingredients together.
2. Place the broccoli and mushrooms in a large bowl, pour marinade and stir well to coat.
3. Slice carrots into equal, matchstick sized pieces.
4. Process the peeled parsnip until coarsely chopped to resemble rice.
5. Slice the green beans roughly and mix with parsnip rice and carrot sticks.
6. Toss the veggie mix in the marinade and stir well until everything is evenly coated.
7. Let marinade sit for about 20 minutes so that the flavors may mix.
8. Dress with a pinch of sesame seeds. Grab you chopsticks and enjoy!

Inspired by: RawMazing's Stir Fry

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

Eggnog is a Christmas favorite in American cuisine. Both children and adults love its creamy, rich texture and sweet, milky taste.

Eating raw doesn't mean we have to deprive ourselves of this delicious staple food, and luckily, the ever resourceful raw foodists have devised plenty of nog-like beverages, 100% raw and vegan.

Our raw, vegan eggless eggnog is made with delicious, ripe bananas and heart healthy nuts and makes for an excellent addition to the raw Christmas table.

Almonds are an excellent source of vitamin E, dietary fiber (roughly 12%), monosaturated fatty acids and essential minerals, like iron, magnesium, phosphorus, potassium and zinc. Consuming almonds can help lower the risk of cancer, as well as improve skin health.

Bananas are one of the best sources of dietary potassium and slow release carbohydrates. They make an excellent base for dense beverages, and are high in protein and dietary fiber, while also containing notable amounts of vitamin B6 (31% of the recommended daily intake per 100 grams) and vitamin C.

Equipment Needed:

• Blender

Ingredients:

• 1 glass raw almond milk or coconut milk
• 1-2 teaspoons of agave syrup to taste (a few pitted dates can also be used to sweeten the beverage)
• 2 small bananas
• 1 vanilla bean, scraped
• a pinch of nutmeg
• a pinch of cinnamon
• a pinch of salt
• half a cup of cashews for consistency

Directions:

1. Add all ingredients in a blender and blend until smooth.
2. Sprinkle powdered cinnamon on top and serve!

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

This is a lovely 100% raw and vegan recipe for you burger lovers! Portobello mushrooms are an ingredient that comes with an array of health benefits.

With less than 40 calories per 100 grams, they are an ideal diet food. Loaded with proteins, phytochemicals and other vital micronutrients, portobello mushrooms are excellent health recovery foods.

A single cup of mushrooms provides a third of the daily recommended intake of selenium, a third of the daily intake of copper and about 20 % of the recommended intake of phosphorus and potassium.

Portobello mushrooms contain a powerful antioxidant known as ergothioneine, as well as valuable polyphenols. On top of this, portobello mushrooms can provide a good amount of vitamin D, especially during the cold season when some of us may not be getting enough sun.

Sunflower seeds are the second ingredient in terms of importance for our burger recipe. They are needed both for flavor and texture and, luckily, are rich in linoleic acid, as well as the amino acid tryptophan, vitamins E, B (especially thiamine and folate), minerals like copper, iron, magnesium, zinc, calcium, phosphorus, potassium and manganese.

Adding them in salads and raw vegan burgers is an excellent way to increase consumption without feeling like you're going out of your way.

Equipment Needed:

• Food Processor
• Dehydrator - Excalibur Recommended

Ingredients:

• 4 portobello mushroom caps, chopped
• 2 tablespoons of soy sauce (nama shoyu)
• 1 teaspoon honey
• 1 tablespoon of apple cider vinegar
• 1 cup of raw sunflower seeds
• 1 tablespoon of chopped parsley
• 1/2 cup of chopped onion
• 1 tablespoon of chopped cilantro (optional)
• 1/2 cup chopped carrot
• pepper and other herbs to taste

Directions:

1. Combine the nama shoyu, raw honey and vinegar in a bowl to form marinade. Add the chopped mushrooms in and let them sit for a couple of hours.
2. Process the sunflower seeds in a high speed blender, until smooth.
3. Add the mushrooms from the marinade into the blender and process until you obtain a slightly rough mixture (make sure it doesn't turn into a very smooth paste).
4. Incorporate the remaining ingredients and blend well.
5. Shape the mixture into 4 burgers and dehydrate for a couple of hours on one side, and another couple of hours on the other side. Serve with raw bread and salad for a delicious sandwich.

Basil is an amazing culinary herb, and many of us are used to adding it to a variety of dishes, but did you know that it makes for an awesome, refreshing raw ice-cream?

With its delicious flavor derived from a unique combination of essential oils, basil has been hailed for its potent health effects for generations, and is a major constituent of herbal remedies in numerous world cultures.

In India alone, basil leaves are successfully used in the treatment of stress, asthma and diabetes, yet only recently have scientific studies managed to reveal that basil possesses powerful antioxidant, antiviral, and antimicrobial properties.

Moreover, just a few basil leaves can provide significant amounts of the vitamins K and A, as well as some manganese, iron, vitamin C and beta-carotene.

Basil's primary essential oil, which also provides it with its strong clove scent, is called eugenol, and it presents itself as a spicy, soluble, pale yellow liquid. While traditionally used in perfumeries and various flavorings, eugenol can be used medically as a local antiseptic and anesthetic.

This flavor is often beautifully complemented by mint, which is famed for its many medicinal purposes, including as an antipruritic (predominantly in insect bite treatments), a mild nasal decongestant, a diuretic and a mild stomach pain relief.

The strong and sharp flavor of mint is easily soothed by the delicate cashew cream that forms the basis of our invigorating dessert. When served with a chilled green smoothie, the raw basil mint ice-cream enhance the flavour significantly!

Equipment Needed:

• Blender - Blendtec HP3A Recommended

Ingredients:

• 1 cup of freshly chopped basil leaves
• 4 cups of soaked raw cashews (or raw almonds)
• 3 to 4 cups of fresh spring or raw water
• half a cup of raw honey or agave nectar (can add more to taste)
• 1 teaspoon of fresh mint leaves

Directions:

1. Blend all ingredients together until smooth
2. Move the mixture into a deep container and place into the freezer
3. Stir gently every few hours until it is frozen
4. Serve alone or with your green smoothie. The ice-cream can keep in the freezer for around 2 weeks.

The sweet and savory butternut squash is an awesome vegetable to eat during the winter, not only because it is incredibly nutritious, but also because so many different types of foods can be prepared with it!

Today, we will be pureeing it into a lovely, reinvigorating soup that I like to eat on cold winter mornings. It gives me that energy boost I need to make it through a chilly day and can work wonders on my overall mood.

Rich in almost every vital nutrient group, squash can provide significant amounts of complex carbohydrates, that are slowly released into the bloodstream, and vegetable fiber that keeps hunger locked up till lunch time.

This is one of the reasons why squash is such a great breakfast food. It also contains a lot of vitamin C and good amounts of vitamin A, manganese, folate, essential fats, thiamine, copper, niacin, tryptophan, pyridoxine and many more.

The second important ingredient in our delicious squash soup is apple, which has been known for its many dietary benefits since the 19th century, when the famous saying "An apple a day keeps the doctor away." first became popular.

Apples are amazing sources of antioxidants, which may even have the ability to reduce the risk of developing prostate and colon cancers. Apples can help dieters lose weight, due to its low sugar and high fiber content, as well as fight heart disease through important phenolic phytochemicals.

Apple and squash make for a deliciously sweet and flavorful soup combination, that is perfectly balanced out by the added orange and lemon juice!

Equipment Needed:

• Blender

Ingredients:

• 2 apples, cored and cut
• 100 grams of peeled butternut squash
• 1/2 orange, peeled
• 2 tablespoons of lemon juice
• 1/2 red onion
• 1 cup almond milk
• 3 tablespoons of raw pumpkin seeds
• 2 tablespoons of chopped parsley
• 1 tablespoon of sun-dried tarragon
• sea salt and pepper to taste

Directions:

1. Blend all ingredients except the parsley until you have obtained a smooth and creamy soup. You may need to add up to a glass of fresh water to obtain the desired consistency. Serve with sprinkled parsley and season with salt and pepper to taste.

Russell James amazes us once again with his fine collection of delicious raw recipes for the perfect Christmas dinner. His Raw Christmas Recipes cookbook is part of a popular series consisting of 6 lovely booklets which bring together mouthwatering recipes that look absolutely amazing and are simple to make.

Thanks to Russell's clear and easy to follow directions, you too can become a gourmet chef and whip up the most spectacular raw Christmas recipes for your family, including specialties like Cucumber Canapes with Macadamia Puree & Balsamic Figs, the heavenly Sinderella beverage with pomegranate and pineapple, as well as the chocolate macaroons with spiced cashew cream centers.

To put together these savory recipes, Russell makes use of common raw kitchen appliances, including blender, food processor, dehydrator and juicer. While he enjoys adding a festive touch to these dishes, by browsing through his many recipe books, you may discover that he has made a habit of preparing all of his recipes with the same attention and care, emphasizing both on the nutritional value and visual appeal of a dish.

Russell James is one of the most loved personalities in the UK raw food community, whose passion for raw nutrition and dedication for the art of food preparation have confirmed his status as the number one Raw Chef in Britain.

Following nearly a decade of experience in raw food preparation, Russell James has put together a lovely series of theme-specific cooking booklets, which includes the lovely Raw Chef's Christmas recipes, featuring over a dozen festive meals and beverages that will delicately combine exotic aromas as well as pack a substantial nutritional punch that can keep you energized on a chilly winter day.

Hey conscious eaters,

This week, I’m bringing you a short review that I wrote, on a lovely cooking booklet with appetizing varieties of raw nut cheese recipes, signed by UK Raw Chef Russell James.

I loved the idea of being able to make cheese out of raw nuts, something I wouldn’t have imagined possible a few years ago, and by the time I finished reading the third recipe, my mouth was watering and I was already planning on whipping up my own raw nut cheese. Luckily, as I pointed out in my review, the preparation process is fairly easy and you only need a few materials to make nut cheese.

And, boy, do these recipes sound delicious! Just imagining caraway, fennel and olive cheese, macadamia mozzarella, or olive and sun-dried tomato cheese is enough to tempt any cheese lover.

The Raw Chef explains everything in great detail in this little cooking book, which is great news, especially for raw rookies! Enjoy an intro that describes the fundamentals of raw foodism and the amazing benefits of enzymes. Not only is raw nut cheese delightful, but also very healthy. Macadamia nuts hold the record for the highest content of healthy monounsaturated fats of any known nuts.

They also contain significant amounts of calcium, phosphorus, selenium, iron, potassium, thiamine and riboflavin. Cashews are also rich in healthy fats and protein, which makes nut cheese an excellent replacement for regular milk cheese, which contains a lot of saturated animal fats that do not benefit our health.

Moreover, the key to making savory nut cheese lies in the probiotic powders that are used to ferment the delicate cashew or macadamia paste, which makes the basis of most cheeses. These are healthful microroganisms that actively work in the gut by easing digestion and fortifying immunity. If you’re curious for more on how to make raw cheese, check out my full review and resource list here: http://rawfoodhealthwatch.com/raw-nut-cheese/

In case you missed it… see our latest articles:

• Tips For Using A Raw Food Plan For Fasting
• Pottenger’s Cats
• Raw Food Cookbooks
• Raw Food For Weight Loss And Cleansing

Tahini is a very nourishing Middle Eastern kitchen staple - and is great for people that push to stay with a raw food diet. Produced out of sesame seeds, tahini is an excellent source of calcium, complete protein, vitamins B (for your brain) and E (for your skin cells), and is an outstanding supply of healthy fats.

Sesame seeds are additionally a excellent source of the amino acid Methionine, which is a crucial assistant to liver cleansing and helps with the assimilation of various other vital amino acids. Even though the calorie volume of tahini is to some extent elevated as a result of the richness of oil in the sesame seeds, the good news is that the vast majority of fats in tahini are unsaturated instead of saturated. In this specific appetizing Middle Eastern dip, you'll additionally reap the benefits of further components like garlic (exceptional for the immune system), lemon (vitamin C), soya low fat yogurt (some more protein), and extra virgin olive oil (yet an extra source of vitamin E to maintain your skin in a wonderful shape).

The spices found in this dip also give it a really unique Middle Eastern flavor - particularly the powdered cumin, which also serves as an outstanding tonifier for an a sore belly and IBS. The fantastic thing about this salad dip is how it might be employed as a spread (on sun-dried crackers for instance) or as a condiment with chopped veggies -- and stays fresh for up to 2 weeks in food container in the refrigerator.

For the sake of variation, you can also mix with chopped green peppers, minced aubergine flesh, cut dill or parsley. Also, it requires only minutes to prepare!

Ingredients:

• 250g tahini
• 2 tbs balsamic vinegar
• 1/3 cup water
• 1 lemon, squeezed
• 4 cloves garlic, crushed
• 150g plain soya yogurt (or extra 1/2 cup of water)
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1/2 tsp cumin powder
• hot tabasco sauce (few drops)
• olive oil (a drizzle)
• parsley stems (garnish)

Directions:

1. In a medium bowl, combine tahini, water (gradually), vinegar, and lemon juice. Stir in slowly until texture is smooth.

2. Add crushed garlic cloves and stir in well. Leave for 10 minutes until flavor seeps in.

3. Stir in pepper, cumin powder, and salt.

4. Add soya yogurt, and stir (soya yogurt in this recipe is optional - it can be substituted with an extra 1/2 cup of water in step 1).

5. Carefully add a few drops of hot tabasco sauce (regular chilli sauce will also do). Stir well until red color is blended.

6. Drizzle with olive oil, and add some parsley stems to garnish. Serve chilled.

Want to use this recipe on your website, newsletter, ezine or other publication? Feel free, but be sure to include the following notation: Recipe and photos by Magda Elsehrawi for http://rawfoodhealthwatch.com/.

In case you missed it... see our latest raw vegan recipes:

• Pili Nut Butter
• Lentil Chickpea Cashew Mince
• Pineapple Coconut Smoothie
• Walnut Brownie Recipe

A great article I found that I was given permission to re-publish...

The following information is for education only and is not meant to diagnose, prescribe, or treat illness. It is valuable to seek the advice of an alternative health care professional before making any changes. The statements below have not been evaluated by the FDA (or your country's equivalent). Any products mentioned are not intended to diagnose, treat, cure or prevent any disease.

Human beings are naturally built to consume raw meals, the very same way they have done since prehistoric times before fire was used as a way to assist in food processing. Raw food consumption allows for a deeper link with Mother Nature and all the benefits she may provide in the shape of nutritional vitamins and mineral substances which reinforce our systems and refresh our minds.

We all know the potential good nutrition has in making us less likely of contracting disease, but can food actually behave as medicine? Could the great compounds in fruits, greens, beans, seeds and sprouts aggressively function to battle ravaging illnesses while restoring health? State of the art research suggests they can! Modern research is perpetually looking at ways by which diet programs can influence life-shattering conditions such as autism, ADHD, dementia, diabetes, thyroid illness and many more.

Our bodies are really efficient machines which constantly function to remove harmful chemicals and renew themselves, nonetheless sometimes our bodies need to be assisted to do the job effortlessly, more quickly and more efficiently. It has been a known fact ever since ancient times that refraining from copious meals (that is, dishes large in fat and carbs, but nutritionally poor) can help the human body in ways which are obvious with the naked eye.

Hippocrates, who is thought of as the father of modern medical science, uttered, more than 2000 years ago (earlier than humankind had the superior technological innovation to study the human body), something which could appear as common sense to anyone: "Let food be thy medicine and medicine be thy food!" Clearly, to him, nutrition has obvious medical purposes meaning that it could impact and adjust how we feel and appear on the inside, and it can give us the weapons we must have to naturally reverse illnesses.

Occasional fasting has documented healing attributes that have made it a staple in all major world religions. Uncooked meals are highly recommended through fasting, for their essential nutrient qualities and diminished stress on digestive processes. When you are fasting, your body is introduced to a less stressing diet plan that enables it to heal and regenerate at a swifter pace. In reality, the benefits of a restrictive diet regime are scientifically established to boost the internal environment and support cardiovascular well-being, greater cellular regeneration and all round longevity. Without the load of extreme body-weight and heavy digestion, the human body is eventually permitted to recover on its own naturally.

The food items which are put into our bodies can influence our well-being even before we enter this world. Parents having flawed cells, coming either from toxins or unsuitable eating habits, among various other things, may pass along unhealthy genes. Moreover, considering how fetuses are provided what their mothers consume, it's possible for a mom to unwillingly ingest food items which are detrimental to her fetus's wellness. Young children whose mothers haven't eaten foods rich in omega-3 fatty acids and other crucial macro and micro nutrients possess a larger chance of mental retardation, physical problems or overall ill health.

Raw nuts and seeds are an excellent source of nutritious fats that aid neural development. Diet is additionally important in strengthening the baby's immunity and preparing the youngster for the outside world.

Does this imply parents with poor health are occasionally at fault for giving youngsters a rough start? Although a lot of probable risks can be relieved by adjusting the mother's diet plan in the course of the pregnancy and during breastfeeding, many illnesses carry a robust hereditary attribute as well. A great number of questions could be asked regarding the ways by which food products might change the value of our lives, shape our wellness and even help us to increase life expectancy. This article here is a great resource regarding the topics we've discussed so far, stressing on the therapeutic aspect of our everyday meals.