NotMilkMan AKA Robert Cohen takes the Leap into RawFoods!!!

[Guest guest]

Hello my raw Brothers and Sisters.

I have been a faithful member of the notmilkman's for

almost 3 years now. Today with great pleasure, I have copied todays

post for those of you who are not d to his group. Often

times I have written to him and always have received a response.

He's known of the rawfood diet for sometime. Once when I read an

article he had written an about Crohns disease. I mentioned

Paul Nisan to him. He was already aware of him. Seems he's been aware

of many others too. Looks like he's finally ready to take the leap. I

am happy for him. We all move at our own pace and come into higher

levels of light at our own choosing. It's just neat to hear that

Robert AKA The NotMilkMan is going RAW!!!

 

Enjoy his post.

 

Sincerely Daniel Duke

 

__________________

__________________

 

 

Eating a Raw Food Diet

 

This past weekend, Jennifer came home from college and

I prepared a number of dishes including sushi. The

secret to great sushi is knowing how to cook the rice.

In Japan, most great chefs spend the entire first year

of their training mastering the art of making perfect

sushi rice. I have perfected that art, and pride myself

on my ability to cook rice and roll sushi.

 

How could I ever adopt a raw food diet and give up sushi?

No way, I thought...until reading a recipe for preparing

perfect rice without applying heat. Amazing!

 

Perhaps I am ready.

 

I've owned and read dozens of books on the raw foods

diet, from Doug Graham's brilliantly-written " 80-10-10 "

to Paul Nison's step-by-step introduction to " The Raw

Life " lifestyle to David Wolfe's classic treatise, " The

Sunfood Diet " to the many books and cookbooks written by

Victoria Boutenko and her charming kids.

 

All of the above have been very much instructional, and

have cumulatively inspired me to make about 75 percent

of what I eat raw. However, my joy for vegan Chinese

dumplings and homemade minestrone soup have kept me

from ascending the final step.

 

One thing I'll never give up is the daily quart of

fresh homemade soymilk that I drink, so if I am to

become raw, I shall be a 99 per center. Ninety-nine

percent may not be perfect, but that's still an A+

in anyone's book, and yes, I've just read a new book

that has pushed me to change my diet so that the

foods I will be eating will consist of raw fruits

and vegetables and sprouted grains and legumes.

 

What inspired me to make such a change?

 

A perfect book called:

 

" Livin' Raw and Rarin to Go " by Jeff & Nancy Riedesel

 

The book begins with a bang. Page one includes a color

photograph of homemade raw cheeses, Decadent Carob Pie,

Pepper-Roni Logs, and Veggie Sushi. The photos

are mouth-wateringly stunning.

 

This book is more than a cookbook, but a brilliantly

written cookbook is just what the doctor ordered for me.

You'll read a review of enzymes (page 14) and be

given a recommended list of kitchen gadgets (page 17).

On page 18, the authors make their scientifically

supported argument regarding the negative effects of

heating on carbohydrates, proteins, and fats.

 

Before getting to the recipes, there are discussions of

balancing flavors (page 20) and some of the alternatives

and replacements (page 21) for those just cannot live

without traditional foods such as bread, meat, ice cream,

cheese, pasta, cooked tomatoes, and mayo.

 

Then, 200 mouth-watering recipes follow. I cannot wait to

make the Portabello Meatloaf (page 44) served with

Crunchy Fries (made with jicama). I've seen jicama in my

local market, and never knew what to do with it. The

buckwheat veggie pizza (page 48) sounds like something

I'll soon be making with Living Marinara Sauce (page 46).

 

My favorite part of the cookbook begins on page 85.

Dehydrating 101, a college course on the basics and

advanced methods of making one's own breads, crackers,

and chips. I imagine hobbits making perfect breads

from sprouted wheat berries.

 

Although I've sprouted seeds before, the authors also

include a list of easy-to follow instructions which will

turn any newbie into an expert sprouter.

 

The Spicy Hot Pepper Bread (page 90) makes my mouth water.

One of the ingredients is sprouted sunflower seeds. I can

see myself eating this bread with the Avocado Mayo, made

with pignoli nuts (page 71).

 

I'll make spicy corn chips with mango chutney salsa,

and fruit rollups and eggnog to satisfy my sweet tooth.

 

If you are ready to take the same step that I am now

taking, or if you are ready for a partial or total

change in your diet, this is the book for you.

" Living Raw and Rarin' to Go " sits high atop my

list of recommended books. The 200+ page book is $30.

Order a copy today:

 

EMAIL: Jenari

CALL: 479-359-2243

 

As I post this column, Japanese short grain rice soaks

in preparation for Wednesday's sushi dinner.

 

Robert Cohen

http://www.notmilk.com

[Guest guest]

Thanks for sharing this! What's the notmilkman's

called?

 

Debra

 

--- Daniel Duke <danielrduke wrote:

 

> Hello my raw Brothers and Sisters.

> I have been a faithful member of the notmilkman's

> for

> almost 3 years now. Today with great pleasure, I

> have copied todays

> post for those of you who are not d to his

> group. Often

> times I have written to him and always have received

> a response.

> He's known of the rawfood diet for sometime. Once

> when I read an

> article he had written an about Crohns disease. I

> mentioned

> Paul Nisan to him. He was already aware of him.

> Seems he's been aware

> of many others too. Looks like he's finally ready to

> take the leap. I

> am happy for him. We all move at our own pace and

> come into higher

> levels of light at our own choosing. It's just neat

> to hear that

> Robert AKA The NotMilkMan is going RAW!!!

>

> Enjoy his post.

>

> Sincerely Daniel Duke

>

>

__________________

>

__________________

>

>

> Eating a Raw Food Diet

>

> This past weekend, Jennifer came home from college

> and

> I prepared a number of dishes including sushi. The

> secret to great sushi is knowing how to cook the

> rice.

> In Japan, most great chefs spend the entire first

> year

> of their training mastering the art of making

> perfect

> sushi rice. I have perfected that art, and pride

> myself

> on my ability to cook rice and roll sushi.

>

> How could I ever adopt a raw food diet and give up

> sushi?

> No way, I thought...until reading a recipe for

> preparing

> perfect rice without applying heat. Amazing!

>

> Perhaps I am ready.

>

> I've owned and read dozens of books on the raw foods

>

> diet, from Doug Graham's brilliantly-written

> " 80-10-10 "

> to Paul Nison's step-by-step introduction to " The

> Raw

> Life " lifestyle to David Wolfe's classic treatise,

> " The

> Sunfood Diet " to the many books and cookbooks

> written by

> Victoria Boutenko and her charming kids.

>

> All of the above have been very much instructional,

> and

> have cumulatively inspired me to make about 75

> percent

> of what I eat raw. However, my joy for vegan Chinese

>

> dumplings and homemade minestrone soup have kept me

> from ascending the final step.

>

> One thing I'll never give up is the daily quart of

> fresh homemade soymilk that I drink, so if I am to

> become raw, I shall be a 99 per center. Ninety-nine

> percent may not be perfect, but that's still an A+

> in anyone's book, and yes, I've just read a new book

>

> that has pushed me to change my diet so that the

> foods I will be eating will consist of raw fruits

> and vegetables and sprouted grains and legumes.

>

> What inspired me to make such a change?

>

> A perfect book called:

>

> " Livin' Raw and Rarin to Go " by Jeff & Nancy

> Riedesel

>

> The book begins with a bang. Page one includes a

> color

> photograph of homemade raw cheeses, Decadent Carob

> Pie,

> Pepper-Roni Logs, and Veggie Sushi. The photos

> are mouth-wateringly stunning.

>

> This book is more than a cookbook, but a brilliantly

>

> written cookbook is just what the doctor ordered for

> me.

> You'll read a review of enzymes (page 14) and be

> given a recommended list of kitchen gadgets (page

> 17).

> On page 18, the authors make their scientifically

> supported argument regarding the negative effects of

>

> heating on carbohydrates, proteins, and fats.

>

> Before getting to the recipes, there are discussions

> of

> balancing flavors (page 20) and some of the

> alternatives

> and replacements (page 21) for those just cannot

> live

> without traditional foods such as bread, meat, ice

> cream,

> cheese, pasta, cooked tomatoes, and mayo.

>

> Then, 200 mouth-watering recipes follow. I cannot

> wait to

> make the Portabello Meatloaf (page 44) served with

> Crunchy Fries (made with jicama). I've seen jicama

> in my

> local market, and never knew what to do with it. The

> buckwheat veggie pizza (page 48) sounds like

> something

> I'll soon be making with Living Marinara Sauce (page

> 46).

>

> My favorite part of the cookbook begins on page 85.

> Dehydrating 101, a college course on the basics and

> advanced methods of making one's own breads,

> crackers,

> and chips. I imagine hobbits making perfect breads

> from sprouted wheat berries.

>

> Although I've sprouted seeds before, the authors

> also

> include a list of easy-to follow instructions which

> will

> turn any newbie into an expert sprouter.

>

> The Spicy Hot Pepper Bread (page 90) makes my mouth

> water.

> One of the ingredients is sprouted sunflower seeds.

> I can

> see myself eating this bread with the Avocado Mayo,

> made

> with pignoli nuts (page 71).

>

> I'll make spicy corn chips with mango chutney salsa,

>

> and fruit rollups and eggnog to satisfy my sweet

> tooth.

>

> If you are ready to take the same step that I am now

>

> taking, or if you are ready for a partial or total

> change in your diet, this is the book for you.

> " Living Raw and Rarin' to Go " sits high atop my

> list of recommended books. The 200+ page book is

> $30.

> Order a copy today:

>

> EMAIL: Jenari

> CALL: 479-359-2243

>

> As I post this column, Japanese short grain rice

> soaks

> in preparation for Wednesday's sushi dinner.

>

> Robert Cohen

> http://www.notmilk.com

>

>

>

>

>

>

 

 

 

 

 

 

 

________

Find your next car at http://autos..ca

[Guest guest]

rawfood , Debra <jube333 wrote:

>

> Thanks for sharing this! What's the notmilkman's

> called?

>

> Debra

____________

 

You can find it here:

 

http://health.notmilk/?yguid=171175673

 

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