Fwd: The Raw Gourmet Newsletter May 22 2007

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FYI:Nomi Shannon <nomi wrote: "Elaine" <shortydemp"Nomi Shannon" <nomiTue, 22 May 2007 03:32:00 -0400The Raw Gourmet Newsletter May 22 2007The Raw Gourmet Newsletter May 22, 2007To manage your subscription go to bottom of this email and click on address. Change your address, , etc are done herequickly and easily.To , go to www.rawgourmet.com and sign up for the freeemail class called The Raw Truth, this also puts you on the Raw Gourmet Newsletter List.I hate spam. Your information will never be used in any way otherthan this newsletter. Ever.Today I am sending you two brief articles I wrote, one for a health magazine in

Canada about welcoming the warm weather with a cleanse, the other is adapted from my book, The RawGourmet, and offers 12 simple tips to help you prepare raw meals quickly and easily. I hope that you enjoy these articles. And,don't forget, the Raw Gourmet DVD's are still on special at $39.95, regular price is $49.95.Both Fed Ex and UPS will be raising their prices this month and the United States Post Office just raised theirs considerably. Myspecial price on the 9 tray Excalibur dehydrator can not last much longer, due to the shipping increase and alsothe wholesale price is increasing. So if you want a 9 tray Excaliburplus 5 teflex sheets and free shipping to the US for only $210, I suggest you order in the next week or so. Just go to http://www.rawgourmet.com/excalibur_dehydrator.html(this special available for US only)Finally, here's a few warm weather recipes, including a very famous raw

pie.Below is a brief article I wrote in 2001 for a Canadian Health Magazine. It offers some basic information about cleansing along with suggestions for a simple spring/summer cleanse with or withouta juicer. I hope that you enjoy it.Summer Detoxifying CleanseWith summer in full swing, the markets and gardens are brimmingwith luscious ripe fruits and vegetables. If you have ever thoughtabout embarking on a cleansing program, now is the time to do it.What exactly is a cleanse, you ask? When the body is relieved ofthe complex burdens of digestion, assimilation and elimination, itis able to attend to the important functions of cleansing, healingand building. There are many types of cleanses, from water only, todrinking large quantities of fresh squeezed juices, to this lessextreme version consisting of eating raw fruits and vegetables andjuices. The body quickly and easily processes this simple food.

Itis a good idea to plan ahead by gradually adding more raw fruitsand vegetables to your daily routine two to three weeks before youstart your cleanse. This will minimize any adverse detoxifyingsymptoms such as headache, fatigue or nausea-all symptoms of storedup toxins rushing to exit your body. How will you feel at the endof a detoxifying cleanse? Most people report feeling lighter inbody and mind, clearer thoughts, weight loss and lessening orcomplete disappearance of bothersome symptoms. With a new spring inyour step and a flatter belly, the results of enjoying summersbounty while cutting out flesh foods, dairy and wheat (bread,pasta) for a period of three days to two weeks will be well worth it.All raw fruits and vegetables have enzymes, minerals and vitamins,while greens contain chlorophyll, which is an excellent internaland external cleanser and healer. Along with flushing out toxins,you are

re-hydrating with these high water content foods.Carotenoids, which possibly reduce the risk of lung and othercancers are found in apricots, broccoli, carrots, dark leafygreens, mangoes, papaya, peaches, red and yellow bell peppers, redgrapefruit, sweet potatoes, and tomatoes. Vitamin C which is animportant antioxidant thought to reduce the risk of cardiovasculardisease and cancer can be found in: broccoli, cabbage, citrus,kiwi, mangoes, papayas, red bell peppers, potatoes, strawberriesand tomatoes. Flavenoids (anti-oxidents) are found in berries,grapes, tomatoes, potatoes, broccoli and onions. Blueberriescleanse the blood, improve circulation and eyesight. Peaches areeasily digested, have diuretic and laxative properties, and arealkalizing. Plus they contain calcium, magnesium, phosphorus,Vitamin C, potassium and folic acid. Peaches are cleansing for thekidneys and bladder. Papaya soothes intestinal inflammation

andgas; it also aids digestion and is an anti- parasitic. Papayacontains calcium, magnesium, potassium and vitamin C . Cucumbersare diuretic and laxative. They help dissolve uric acid, aiddigestion and regulate blood pressure. Juicing extracts the liquid from the food, leaving the pulp behind.Your system rests from the constant work it does while still takingin nourishment. It is possible to go on lengthy juice-only fasts,but you can not sustain yourself on juices indefinitely. You mustconsume fiber to keep your digestive tract healthy. Blending breaks food down making it easier to digest. It containsall the original fiber. Smoothies are an example of blended food.They taste wonderful, take only minutes to make and the onlyequipment you need is a blender. Use a base of any natural or freshsqueezed juice. Next you need a variety of fruit. Keep some in thefreezer, cut in chunks and ready to use. Bananas are

simple-justpeel, put in plastic bags and freeze. Other fruits to have on handfresh or frozen are strawberries, raspberries, boysenberries,blueberries, mangos, papayas, peaches and pineapple. If you are lucky enough to own a juicer, the best cleansingbreakfast is fresh fruit or vegetable juice. Or have a serving offruit, preferably one type at a time; this is called a mono-meal.Watermelon or watermelon juice is excellent, as it digests rapidlyand has alkalizing and diuretic properties, plus it containsbeta-carotene, thiamin, Vitamin C and potassium. Other fresh ripesummer fruits can be eaten at will throughout the day, along withall salad greens, celery, cucumber or their juices. In fact, youcan enjoy any fruit or vegetable that Canadian summer has to offer.12 Essentials for A Raw Food Kitchen-Here are some guidelines, adapted from my book, The Raw Gourmet, that will enable you to prepare raw meals

quickly and easily.When you're starting out with any new type of cuisine, it takes awhile to learn the "tricks of the trade"--the little shortcuts and strategies that save time and make food preparation a breeze. Here are 12 tips that will help you become faster and more efficient in the kitchen, so you have time for all the other things that are important to your life.1. Always keep at least two jar sprouted items in your refrigerator for throwing into salads or placing at the bottom of a soup bowl. 2. Always have sunflower sprouts and buckwheat lettuce on hand.3. Keep a jar of almonds soaking in the refrigerator. Change the water every day and they will keep for five days. 4.Mix up a big batch of your favorite Basic Pâté each weekend,adding different flavors to vary the taste during the week. 5.Keep salad dressing ingredients on hand like tahini, oil,lemons,oranges, garlic and

onions so that you can whip up salad dressingquickly. 6.Keep sauerkraut in your refrigerator it will last for many weeks.7.Shop on your way home from work and base your meal on what is fresh that day or go to the farmer's market or grocery twice a week.8.Buy bags of pre-washed organic baby lettuces containing avariety of greens.For one or two people, these bags are convenient and waste-free.9.Keep a piece of fresh ginger root in your refrigerator and somein a plastic bag in your freezer. You can flavor foods and make tea by grating in a little frozen ginger. Never let frozen ginger thaw.10.Keep nuts, seeds, carob powder and grains in the freezer. Be particularly careful to freeze shelled nuts and seeds, as theoil in them can quickly turn rancid. Nuts and seeds still in the shell will keep for 1-2 years in a cool pantry. 11.Keep a dozen bananas in the freezer. Choose ripe, peeled

fruitand freeze in plastic bags. They make wonderful "ice cream" and other frozen treats.Other fruits such as berries, mango, pineapple can be purchased fresh or frozen and kept in the freezer for smoothies and desserts.12.Try to pre-wash all produce before putting it away. You'll savetime and energy by doing it all at once.(For more details and hints on how to manage a raw food kitchenread my book, The Raw Gourmet. When you purchase The Raw Gourmetat http://www.rawgourmet.com, you also receive the free booklet, The Little Book of Raw Soups, this is a $6 dollar value.)Stillthe best selling raw food recipe, information and resource bookafter all these years!RecipesGazpacho Soup1/2 Cup cut up of each: corn, red pepper, cucumber 1/4 Cup cut up of each: zucchini, onion 2 Tablespoons parsley1 Tablespoon cilantro1/2 clove garlic, chopped1-2 teaspoons

waterBlend red pepper, strain (optional), return to blender . Add cucumber and corn, blend until smooth. Add remaining ingredients, blend thoroughly, add water or juice for consistency. Place a handful of sunflower sprouts in a large bowl with some corn and red pepper, pour the soup over. Garnish with additional corn and parsley.Note: you might prefer a chunkier soup, you can achieve this byusing a food processor instead of a blender, or by simply chopping the veggies fine, then adding to the red pepper puree without blending.A Garden Taste PieWell! Spring is fast approaching, the buds are on the trees, theflowers are popping up and our range of delicious fruits once againbecomes bountiful. This recipe for a fabulous five-layer piecreated by Chef Shula Gabbay at her raw food restaurant in Del Mar,CA. (now closed) is a truly creative and delicious dessert. Ittakes a little work, but the

results are well worth it. If you areartistic, this pie will be visually stunning. I find it workswell for breakfast as the nuts and fruits on their own rather thanafter a big meal work better with my digestion. Definitely partyfare, you can use any type of fruit combination. If you can findberries and colorful fruits like persimmons, mangos, papayas, allthe better from a visual point of view.Assemble the following ingredients: sunflower seeds, almonds,raisins, dates (medjool), dried figs, prunes, ripe pears, sweetapples (like fuji, not like Granny Smith) and a selection of prettyfruitsIn an 8 or 9-inch pie pan prepare the crust:1 Cup Sunflower seeds (not soaked)1 Cup raisins3 Cups almonds (not soaked,)DatesPut Sunflower seeds, almonds and raisins in food processor. Processuntil fairly fine. Keep adding dates until it all sticks together.Press into pie plate. Makes a thick crust, about

3/4"-1"Filling1 cup raisins1 cup dried figs1/2 cup prunes1 cup dates1-2 very ripe pears, or 1/2 cup apple juiceProcess thoroughly in food processor; pour into crust.Next layer:It is best to use very thinly sliced very ripe pear 1 layer thickcovering the entire filling. If pear is not available, then usepersimmon, mango or papaya. Whatever you use must be fully ripe.Next layer:Finely shred 2-4 apples depending on size of apples and pie plate(use a food processor, salad shooter or hand grater on the longestshred) then toss with a 2-4 teaspoons of lemon juice to keep themfrom turning too brown and drain slightly in a bowl or colander. Pile apples high onto the pie. Push down and pat the apples in,creating a smooth domed effect on which to build the top layer. Next layer:Now you are ready to decorate with fruit. Example: circles ofpersimmon, surrounded by

pomegranate seeds, blueberries, and slicesof other ripe pretty fruits. Let your imagination run wild. Coverthe entire surface. Refrigerate. Will keep for a few days.Yours in Good HealthNomi ShannonThe Raw GourmetThe Raw GourmetPO Box 10396Wilmington NC 28404To or change r options visit:http://www.aweber.com/z/r/?jBzMzLTMrEwcrEycTA==

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