Foods that I wonder if we can eat or not.....

[Guest guest]

Okay the first is Feta.

 

I'm a feta girl. I love that cheese. I have read that raw goat

milk is okay. I found it in a book by Fresh Vegetable and Fruit

Juices by N.W. Walker. And I know that feta is goats milk. So I

was wondering about that.

 

My second is olives? Can we eat olives..the ones in olive oild and

vinegar? I've been munching on those..but I wasn't sure, because I

don't think their cooked, but I have no idea and I know they've been

soaking in an olive oil style liquid because when it cold it

actually solidifies.

 

Wheatgerm? I've been wondering about this one a lot. I know

that some people add it in their juices, I add in my drinks. But

it is wheat...and I'm a bit weary of it. I have Kretschmer original

toasted variety. I hate celery unless it's juiced and I need

fibre.

 

 

That's about it now...

 

Thanks!

[Guest guest]

I knew that I'd read something recently about olives in response to

your question. It took me this long to find it. Sorry!

 

From Laura Cruger Fox:

 

Did you know that olives have the same ratio of amino acids as red

meat? They are a fabulous substitute if you are craving meat but

want to avoid it, and they are filling as well. In addition, olives

are one of the best mucous dissolvers known to man. This is

important in the healing process, as the digestive system tends to

be coated with sticky mucus from years of eating processed foods.

(RAW TIP: Find out more about olives in David Wolfe's fabulous book

Eating for Beauty, where I first learned all of this about olives.)

 

And whole olives are by far the best way to get your olive oil:

where it can be best used-with the rest of the olive! My

teacher/doctor Charles Partito surprised me when he suggested I lay

off the olive oil. He said, " Why not just eat the olives? " Oil is

highly processed, and I do find that it's easier for me to lose

weight when I don't do the oil. I also tend to have a bit of

indigestion now if I do get some oil from time to time.

 

Olive tips:

 

* Go to David Wolfe's store at http://www.rawfood.com for the best

olives around, and for his book. He's even got some olives that are

sun dried, without salt or oil. They're the best!

 

** If you get your olives from a regular grocer, you may want to

soak them for at least 8-12 hours to remove some of the excess salt.

Also check to make sure the brine was made from sea salt.

 

Here are a couple of recipes with which you can enjoy these

delightful superfoods!

 

 

Olive Tomato Dressing

©2004 Laura Cruger Fox

 

This morning I made the most fabulous dressing. It's very simple and

quite nutritious!

 

-1 cup olives (calamata or ripe olives, preferably without oil)

-1 medium tomato

-Water or vegetable juice as needed

-Italian spice to taste

 

Blend and pour over salad. It's delicious, even just over sprouts.

 

 

Olive Tapenade

 

2/3 cup Calamata or black olives without pits, finely chopped

1 oz. (2) green onion, finely minced

1/2 tsp. mixed herbs such as herbes de Provence

1 clove fresh minced garlic soaked in lemon juice for 1 hour

 

Mix all ingredients together well and spread onto slices of fresh

vegetables or flax crackers or raw nut/seed bread. Yum!

 

 

Fats Avocado Salad

 

From a cool site on raw bodybuilding at:

http://www.teenbodybuilding.com/jeff5.htm

 

3-4 Handfuls Wild or Organic Greens

2 Large Avocados

30-40 Olives

4 tsp. Extra-Virgin Cold-Pressed Olive Oil

1 Medium Orange

 

Jeff writes: Discard pits of olives, pits and skins of avocados, and

orange peel. Make a bed of wild or organic greens and/or herbs, add

avocado fruit, olives, olive oil, and add juice of the orange to

taste. Greens and fats are your body-builders. Powerful salad!

 

 

 

rawfood , " vaberella " <vaberella> wrote:

 

> My second is olives? Can we eat olives..the ones in olive oild

and vinegar? I've been munching on those..but I wasn't sure,

because I don't think their cooked, but I have no idea and I know

they've been soaking in an olive oil style liquid because when it

cold it actually solidifies.