Fwd: NOTMILK - Eating Without Heating

[Guest guest]

I just received this email from Robert Cohen, author of " Milk: The

Deadly Poison " , and " Milk from A to Z. " Some of you may remember

Robert from the Raw Foods Festival two years ago (he mentioned my

durian " ice cream! " ) In his email he talks about Sergi and Valya

Boutenko'c new book.

 

Jeff

 

 

I was happy to visit with an old friend, Victoria Boutenko,

this past weekend at a health show in Toronto. Victoria and I

first met at a raw food festival in Portland, Oregon in 2001.

What I remember most about that first encounter was Victoria's

two children, Sergi and Valya. They were then 14 and 13, and

I saw them conduct a panel discussion in front of a large

group of receptive adults. After the talk, Sergi took off for

a seven mile run. The power of raw foods?

 

I have never met a more robust group of people than I did that

week in Portland. The healthiest hair. The clearest complexions.

The most-spirited and passionate people. As a result of my experience

with raw foodists, I was motivated to change the way I eat. Most of

my diet now consists of raw fruits and veggies. While USDA advises

that one eats a minimum of five-seven portions per day, I no longer

count, losing track after five...and that's just for breakfast.

 

While packing up to go home late Sunday evening, Victoria

came to my booth and gifted me with a copy of her children's

first book, " Eating Without Heating. " The book is magnificently

illustrated with drawings by Valya. The book, written by two

teens, displays wisdom beyond their years.

 

" Eating Without Heating is a guide book to all things raw.

It is a treatise on the raw food philosophy. It is a cookbook.

It is a living testament to a family that bucked the school

establishment which tried to induce children to drink milk

and eat fast-food burgers for lunch. Their recipes are quite

a bit more sophisticated than just sliced cucumbers with dill

sauce. One example is an entire chapter on fermenting foods.

Sergei and Valya simply soak one cup of nuts in water overnight

and blend the resulting product in a blender until it is

smooth like heavy cream. They strain the mixture through

a sprout bag, pour into a jar, cover with cheesecloth,

and set in a warm place where the magic transfer of gases

and air through the mixture produces a tart yogurt-like

food. Try this with cashews and chopped mango.

 

They produce unique cheeses with the same method as

above. I'll soon be trying their sauerkraut and kim chee

recipes. I salivate at the thought of producing my own.

 

I've tasted raw breads, but have only wondered at the

mastery of culinary skills necessary to create such miracles.

>From sprouted raw flax bread with kamut and walnuts to

chili corn chips, the Boutenko children make it all

seem simple, in easy-to-follow recipes. If you love

sourdough bread, you've got to try their recipe which

employs raw almond pulp with flax and caraway seeds.

 

These kids have timing! They save the best for last,

cookies, ice creams, and cakes. With secrets learned

from their mother (sprinkle coconut or nuts so that

the cake does not stick to the pan), and photographs

that tempt and delight (walnut cream cake, un-chocolate

cake, un-cheesecake, and many others), these recipes

are what one would expect to be served at the gates

of Valhalla. Try the Macadamia Date Pie or the

amazing Coconut-Date Truffles.

 

Visit the Boutenko family online:

 

http://www.rawfamily.com

 

You can buy this book for $11.95 or other books and

tapes by emailing Victoria Boutenko at:

 

victoria

 

I will probably never give up cooked foods, despite the

fact that I recognize the health benefits of all things

raw. That's because some magic chemicals cannot be utilized

by raw foodists. These include lycopine in tomatoes, and

the isoflavones and bioflavinoids found in soymilk. In any

event, I do see a time when ninety-five percent of what I

eat will be raw food. It's delicious, nutritious, and the

Boutenko family has taking simplicity and turned it

into gourmet cuisine.

 

Robert Cohen

http://www.notmilk.com

 

 

 

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What is an excellent alternative for NOTMILK?

 

http://www.soytoy.com ... make your own grain milks!

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