Super Nutrition- Super Food Alert!

A diet of mostly raw food (organic fruit, vegetables, nuts, seeds prepared in a manner that retains all of the nutrients and antioxidants) has proven to be the easiest way to improve and sustain our health. Testimonies of thousands over the world are evidence of its effectiveness. All of these foods are super in their own right.  There are a lot of opinions about what foods are super foods. Super foods are super concentrated, nutrient dense foods.

Herbs-Using many herbs such as oregano, basil, rosemary, sage, thyme, and others in my recipes that are high on the ORAC scale

Vegetables that are high on the ANDI scale We keep these densely nutritious foods in our diet on a daily basis – see my blog entry for recipes. We drink 16 ounces of this Green Vegetable Juice every day. It is important for us to drink this juice, containing some of the top vegetables on the ANDI scale.   These foods are full of super nutrition and are truly super foods and are as close as your local fresh market. They do not come in a bottle or package, have to be shipped to you, or put a large dent in your pocketbook.

Fruits-There are exotic fruits that have a high ORAC number, but are harvested then cooked to death with pasteurization and bottled, sold to you with a high price-tag. There are wonderful berries each with their own season that you can get fresh at your local market. Right now organic strawberries (see recipes) are coming in and earlier I featured cranberries (see recipes) All of these fresh fruits and berries in their season are much more nutritious than a bottled, dried or packaged super fruits.

Food supplements- Blue Green Algae- a form of micro algae phytoplankton, which grows and is harvested from the fresh water of Klamath Lake. Micro algae phytoplankton form the basis of the food chain and were the first organisms to populate the earth billions of years ago and are still here. To survive this long, they have been able to adapt to many environments and are the richest source of chlorophyll (green) found in nature. Chlorophyll is rich in magnesium and many people are deficient in magnesium, which is why we eat and juice greens. BGA is so easily consumed by our intestinal flora, improving our immune system and allows us to better adapt to changing conditions in our environment. Refer to David Wolfe’s book Super Foods for more information about Blue Green Algae.

Years ago we used a frozen Blue Green Algae, but I never had any health changes that I noticed. A year ago we started taking Simplexity Blue Green Algae and after several months I began having many changes that were noticeable. I began having very vivid dreams; became more creative and better able to focus. I no longer have “blue days”, which I occasionally had; years on raw food had eliminated my need to take antidepressants. People we are acquainted with have had improvements, children with ADD and autism had behavioral modifications. Viktoras Kulvinskas has been eating the Blue Green Algae from Simplexity Health for two decades with great results. We have been using Simplexity Products for a year and have had major changes. This nutrition was the missing part of our raw food diet.  This is a whole food supplement that we use, and recommend, in addition to wheat grass or barley grass juice.

At the same time I also started taking Stemplex, which stimulates our body to make stem cells. Stemplex is a synergistic blend of the Blue Green Algae, blueberry, green tea, carnosine,  and vitamin D. Research shows eating 2 Stemplex veg caps per day help your body’s own adult stem cells to be up to 80% more effective at revitalizing your body. A year ago I was having increasing pain in one of my knees after a fall. I had been diagnosed with a torn meniscus and started taking the Stemplex. After a month of taking Stemplex the doctor took an MRI and discovered that I had a fracture in my humorous and he could only see the fracture after it was healing. After one month on Stemplex,  I was no longer having pain or swelling and could walk without limping. I am convinced that the Stemplex stimulated my body to create bone cells to heal my leg. A fracture usually takes 8-9 weeks to heal.

Go to http://simplexityhealth.com/rawfoodrevival

for more information and to order these products. The best way to start is the Essential Packets, which include blue green algae, digestive enzymes and probiotics, and in addition order Stemplex. Order by April 30 and get the wholesale discount.

Save 20% on ALL Simplexity Health Products!!

We are excited to announce a very special offer only available during the month of April. Here’s a limited-time offer to change your retail account to that of Preferred Customer with NO AUTOSHIP REQUIRED!

What does this mean for you? We’ve made it even easier for you to save money!

You can order products at wholesale prices (that’s a 20% discount!) without having to commit to an AutoShip order. As a Preferred Customer, you will also be eligible for special product promotions that are not available to Retail Customers.

This fantastic special is for April only, so we urge you to take advantage of the offer before it’s too late!

Call before April 30, to secure your special Preferred Customer status without the requirement of an AutoShip by making a $40 minimum wholesale product purchase. It’s easy to maintain your special Preferred Customer status with a minimum $40 product purchase every six months.

This special is designed for all Retail Customers who want to order products at a discount but who are not interested an AutoShip or the Simplexity Health business opportunity at this time. You’ll be impressed with the amount you save on product purchases!

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Call our toll free Operator line at 800.800.1300 or your upline sponsor (Jackie and Gideon Graff  http://simplexityhealth.com/rawfoodrevival and join thousands of satisfied Preferred Customers who enjoy better health thanks to their consistent use of Simplexity Health products. This special offer is not available through our online store; so make sure you call our toll-free Order department to get the best savings on your favorite products!

We look forward to hearing from you by April 30!

Other Superfoods

Raw Cacao has a lot of antioxidants, but turmeric has three times the ORAC value of cacao. Turmeric (curcumin) is the yellow spice that gives color to mustard and curry with no flavor. We bump up the nutrition of a smoothie, our salads by adding turmeric powder, and juice the turmeric root for our juices.  Years ago we ate raw cacao, making truffles, drinks and other recipes with the raw cacao but found it to be too stimulating and addictive for us. When we met each other at the refrigerator at 3 AM and fought over the last Cacao Truffle, we rethought our consumption of cacao.

The mind altering affects of theobromine and stimulating affects of caffeine, agave and coconut oil or cocoa butter needed to make this bitter seed taste good were a problem for us and we decided to eliminate it from our diet when we found that we were addicted to it. I do not want to be addicted to anything.

We turned to a sun dried fruit… carob as a substitute. If you have had issues with cacao, you may want to switch to carob. We are not the raw food police, just would like to offer substitutes for raw cacao for others who have issues with it.  Included are some recipes using carob.

Carob comes from a large tree that grows wild in nature, which is a plus. Gideon as a child in Israel with no access to candy ate the carob pod, discarding the seeds, as candy. The flesh around the seed of the carob was sweet and chewy (sort of like Tootsie Rolls). We know it as a dried powder. The raw carob has a better flavor than roasted.

Carob is one of the seven species that the land of Israel was blessed with by God (Deuteronomy 8:8). The seven species are 1. Wheat and 2. Barley, which we grow and consume as grasses. 3. Figs very high in nutrition 4. Grapes, which are high in resveratrol 5. Pomegranates, which are very high on the ORAC scale, 6. Olives high in nutrition and healthy fat 7. Honey, which is the English interpretation of the Hebrew word, Dvash means honey. During the time of the bible, honey was a general name of the sweet substance found in carob, dates and wild bee honey. There were no beekeepers at that time; therefore domestic bee honey was not widely available. Egyptians were the first to keep bees. Refer to David Wolfe’s book Super Foods for more information about honey and other bee products. These seven foods were the original super foods.

John the Baptist lived on carob pods…”the locust bean” which is another name for carob. Another biblical reference to carob pods is in the parable of the prodigal son who squandered his inheritance and so became a servant, looking after the pigs.” He would gladly have fed on the pods that the swine ate”- the pods would most probably have been the pods of the carob trees which produce crops in times of drought and famine and are used as feed for live stock in Israel.

Carob is an alternative to chocolate. As most of us are now aware, carob is free from the stimulants caffeine and theobromine found in chocolate. It is also naturally sweet, so carob products will generally contain substantially less sugars than their chocolate counterparts.  Carob powder can be substituted for cocoa powder in any recipe.

Carob is 8% protein and contains vitamins A, B, B2, B3 and D. It is also high in calcium, phosphorus, potassium and magnesium and contains iron, manganese, barium, copper and nickel. It has no oxalic acid as cacao does which prevents the body from absorbing calcium and zinc. ?

The main constituents of carob are large carbohydrates (sugars) and tannins. The sugars make carob gummy and able to act as a thickener to absorb water and help bind together watery stools. Tannins from carob, being water insoluble, do not bind proteins as some tannins do. Carob tannins do bind to (and thereby inactivate) toxins and inhibit growth of bacteria both of which are beneficial when it comes to diarrhea.   Dietary fiber and sugars may make food more viscous in the stomach and thus interfere with reflux of acid into the esophagus.

Carob Mint Pie Crust

By Jackie Graff

Sprout Raw Food

Serves 8

1 cup pecans soaked 12 hours, drained, and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon salt
1 cup medjool dates, pitted
1 teaspoon vanilla powder
¼  teaspoon peppermint essential oil
1 cup carob
1.    Place almonds in processor and chop to flour consistency.
2.    Add pecans, dates, salt, vanilla, and carob a food processor and process well.
3.    Add honey and process until it begins to stick together.
4.    Press into a pie plate until entire pie plate is covered. Crust may be made ahead of time and refrigerated or frozen.
5.    Crust may be used as is or dehydrated for a dryer crust. Some of the crust may be put aside to use as crumbles on top of the pie.

Carob Mint Pie

By Jackie Graff

Sprout Raw Food

Serves 8

2 cups dates soaked 1 hour in 1 cup young coconut water and add to mix
2 cups pine nuts soaked 1 hour in filtered water and drained
1 cup carob
1 vanilla bean
Meat from 2 young coconuts
¼ cup coconut butter
¼  teaspoon peppermint essential oil
Carob Mint Pie Crust (see recipe)
½ cup mint leaves as garnish
1.    Place dates, pine nuts, vanilla bean, and coconut water in blender and blend until smooth.
2.    Add carob and salt blending until smooth.
3.    Add coconut meat, coconut butter and peppermint oil blending until smooth.
4.    Add psyllium to mixture blending well. Let the mixture sit for 10 minutes and blend again until smooth.
5.    Spoon mixture into pie crust and place mint leaves around edge..

Carob Mousse Cake

By Jackie Graff

Sprout Raw Food

Serves 8

½ vanilla bean
¼ cup agave nectar or raw honey
2 cups young coconut water
2 cups medjool dates pitted and soaked in water for two hours and drained
4 young coconuts- meat
¼ cup coconut butter
1 cup pine nuts
1 cup raw carob
1 cup fresh dry coconut meat, chopped fine
1.    Place coconut in the bottom of a spring form pan, reserving ¼ cup for top of cake.
2.    Place the vanilla bean, dates and young coconut water into a high power  blender and process until smooth.
3.    Add the young coconut meat and coconut butter, blending well.
4.    Take half of this mixture out (mixture can be too thick to process all at one time) and add ½ of the pine nuts and ½ of the carob blending well and place mixture in spring form pan..
5.    Repeat this with the other half of mixture, pine nuts, and carob, blending well and place in spring form pan.
6.    Sprinkle remainder of coconut on top.
7.    Place in freezer until firm enough to remove the spring form and slice.
8.    Garnish Mint and  Raspberries

Peace and love,

Jackie Graff

Shun the H1N1

The hot topic in the news now is the H1N1 or Swine Flu virus, causing a lot of undue panic. Fewer deaths are attributed to H1N1 than to the regular seasonal flu. I have been unable to take flu vaccines, because of an allergy to eggs. Since I improved my immune system 14 years ago by eating a raw vegan diet, I have not gotten the flu or colds, which are also viral infections. As a nurse working in the hospital with exposure to many patients, staff and visitors who were sick with colds and flu, I did not contract these illnesses because I kept my immune system strong. The antioxidants in unprocessed fruits and vegetables boost the immune system.

The last time there was a Swine Flu outbreak, was in the mid 70’s. Anyone born before this probably has immunity to H1N1. Children and pregnant women probably do not have immunity if they were born after this. This is one of the reasons the government is pushing vaccine on children and pregnant women. The Swine Flu vaccine that was produced in 1976 had neurological side effects. One in 80,000 developed symptoms of Guillain-Barre after this vaccine, which can be a fatal disease.

The Daily Mail reported that the Government has sent a warning about the new swine flu vaccine being linked to a deadly nerve disease, to senior neurologists in a confidential letter. The letter from the Health Protection Agency, the official body that oversees public health, has been leaked to The Daily Mail, leading to demands to know why the information has not been given to the public before the vaccination of millions of people, including children, begins. It tells the neurologists that they must be alert for an increase in a brain disorder called Guillain-Barre Syndrome (GBS), which could be triggered by the vaccine. GBS attacks the lining of the nerves, causing paralysis and inability to breath, and can be fatal.

There are pediatricians and doctors that are not in favor of children or adults taking this vaccine because of the possible side effects and the fact that it has not been tested just as the previous vaccine in the mid 70’s. There are some employees of the CDC who have stated that they will not take this vaccine. Many people have already been exposed to the H1N1 virus since the present outbreak and those with a depressed immune system have probably already gotten sick and are now immune.

High levels of toxicity in the body are the root cause of most common diseases and illness. This includes conditions such as the common cold, flues, viruses, infections, allergies, asthma, and others; this over abundance of toxins helps create adrenal fatigue, overloads the liver and kidneys (the body’s primary toxic elimination organs) and generally depresses the immune system, thus allowing a variety of harmful microorganisms and viruses to proliferate. These organisms in turn put a tremendous burden on the body, drain it of energy and create the disease conditions listed above. A primary source of toxicity for most people is their food.

What parents can do is what they should normally do to keep their kids and themselves healthy: Keep a healthy immune system, wash hands frequently, sanitize the house, keep kids with fevers at home and away from others until they’re without a fever for a least 24 hours, make sure everyone in the family is getting adequate sleep of 8 hours per night, and eating healthy.

Eating healthy is the most important and includes a diet of many raw fruits and vegetables nuts and seeds, which are loaded with anti-oxidants. Eat whole food, and eliminate processed food, especially sugar from the diet. Sugar depresses the immune system. Glucose and Vitamin C have similar chemical structures and they compete with each other to be transported to all cells by insulin. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn’t take much: a blood sugar value of 120 reduces the immune system by 75%. Vitamin C is needed for healthy immune cells. Short-term elevated blood sugar affects all major components of immunity and impairs the ability of the individual to fight infection. The white blood cells are the primary mediators of the immune response and act as an important first-line-of-defense in the immune system by engulfing bacteria and viruses. Elevated blood sugar has been shown to decrease white blood cell activity to engulf these pathogens. Vitamin C rich fruits and vegetables can boost the immune system.

Around the holidays, when people eat more sugary foods and refined carbohydrates, there is a direct and unfavorable effect on immune function. In addition, the stress of the holiday season can also have detrimental effects on the immune response. The increased consumption of sugar beginning with Halloween candies, lasting through the holidays of Thanksgiving, and on until the New Year. Diets are deficient in nutrition this time of year, depressing the immune system and are one of the reasons why we have the “flu season”. During an average cold & flu season, Americans have up to 1 billion colds each year. Between 10-20% of the population will contract the flu annually and many will need to be hospitalized. Taking measures to prevent all flu will also prevent colds.

Reducing fat in the diet is also important because it influences how well the immune system works. Diets that are high in fat depress the immune response and thus increase the risk of infections. Reducing fat content in the diet can increase immune activity. This might not just affect infections but could also strengthen the type of immune cells, which can fight tumor cells. However, it is not just the amount of fat that is important but also its origin. It is important to include Omega 3 fatty acids found in flax seeds, walnuts, pumpkin seeds, and other vegetables, nuts and seeds.

Regular consumption of probiotics or fermented foods such as coconut kefir and veggie-kraut may enhance the immune defenses in the gut. Recent research results suggest that Lactic Bacteria (called probiotics) may have a beneficial effect on the immune system. Immune system maintenance requires a steady intake of all the necessary vitamins and minerals.

Dairy products can cause mucous and lactose intolerance, digestive disturbance and are best eliminated. Making sure the diet has enough Vitamin D or exposure to sunlight, which improves the immune system, can be a problem during the winter. Exercising by taking a walk in the sunshine is good for boosting the immune system.  Drinking adequate water or eating juicy fruit and vegetables is important. Adding super foods such as Blue green Algae, wheat or barley grass, sea vegetables, probiotics and digestive enzymes can combat the stress of the holidays and strengthen the immune system.

The tests for H1N1 cost approximately $200, and now physicians and are not testing those who have the symptoms of H1N1. The treatment is the same as any virus. Many of the children who died from H1N1 had either preexisting conditions or got bacterial infections on top of the viral infections. The bacterial infections that were identified included:  Streptococcus, Pseudomonas, Staphylococcus, and Enterococcus. Many children are being treated with antibiotics as a precaution for the secondary bacterial infections. Viral infections are not treated with antibiotics. After being treated with antibiotics it is important to replace the beneficial lactic bacteria to normalize the digestive tract. These healthy bacteria break down fiber and create nutrients.

When a child goes to the pediatrician, the parents are sent home and told to keep the sick child well hydrated and rested. If a child or adult, sick with any virus, has a high fever and is unable to drink fluids and is not voiding, they are severely dehydrated. This is a serious condition, which can result in kidney failure leading to death. Hydration and keeping the fever down are both very important with sick children.

Some children have succumbed to an influenza virus this year according to the CDC and 67% had high-risk medical conditions, including epilepsy, cerebral palsy, muscular dystrophy and other neuro-developmental disorders and some had a secondary bacterial infection.

The H1N1 death of an otherwise healthy child can put fear into parents for their own healthy children.  The reality is that most children who contract H1N1 get sick, but they don’t die.  Many fewer deaths are attributed to H1N1 than the regular seasonal flu:  on an average year, around 36,000 people in the US die from the seasonal flu; as of the end of September, around 4,000 people have died from H1N1 worldwide.

It is important to take kids with high fevers and coughs to the doctor for treatment. Parents should watch closely for additional symptoms, such as breathing difficulties, discoloration of the lips, extreme drowsiness, crankiness or fussiness in infants, or not drinking enough fluids. Keeping them well hydrated is most important. Young coconut water is great because it is loaded with minerals and has natural sugar for their caloric needs. Keeping the diet light with a lot of fruits and vegetables and juice is the best diet for decreasing stress to the body while it heals. The media hype surrounding H1N1 is enough to scare any parent into wanting a vaccination to protect themselves and their kids from this flu.  Before doing that, parents should be vigilant in researching the vaccines and their possible side effects. Prevention with a healthy diet and immune system for the whole family should be the priority.

Stay in touch for more ways to boost your immune system. Please forward this to friends and relatives and have them sign up for our email here!

Love and Peace,

Jackie Graff

Jackie’s Vegetable and Fruit of the Month Club- November

Pumpkin

The bright orange color of pumpkin is a telltale sign that it is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. Pumpkin is also a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron with 6 grams of carbohydrate and 3.5 grams of fiber in one cup. In the conversion to vitamin A, beta-carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging. Beta-carotene also helps prevent night blindness, lowers the risk of macular degeneration, and other eye problems, heals skin disorders, enhances immunity, protects against toxins and cancer formations, colds, flu, and infections. It is an antioxidant and protector of the cells while slowing the aging process. Increased consumption of fruits (cantaloupe and apricots) and vegetables (greens, carrots and squashes) high in beta-carotene are associated with a lower risk of cancer. It is also important in the formation of bones and teeth. No vitamin overdose can occur with natural beta-carotene and the antioxidant effect is thought to only occur in its natural form.

The most popular use of pumpkins is for decoration as jack-o-lanterns. When selecting a pumpkin for recipes, the best selection is a “pie pumpkin” or “sweet pumpkin.” These are smaller than the large jack-o-lantern pumpkins and the flesh is sweeter and less watery.  Look for a pumpkin with 1 to 2 inches of stem left. If the stem is cut down too low the pumpkin will decay quickly or may be decaying at the time of purchase. Avoid pumpkins with blemishes and soft spots and since pumpkin keeps for 6 months whole, it can almost be a year-round addition to our diets. Buy now and keep for later.

To prepare the pumpkin, start by removing the stem with a sharp knife and cut in half, scoop out the seeds and scrape away all of the stringy mass. I cut the pumpkin into wedges to peel off the hard skin and cut into pieces. Once it is cut open it must be refrigerated and used in a couple of days.

Pumpkin seeds offer a nutritious, sweet, somewhat soft and chewy snack or food additive. Some pumpkin seeds have hulls, while others do not. Like most gourds, they contain the best flavor when in season during the fall months. These flat, greenish seeds can be found at grocery stores; they come packaged or loose in bins. When purchasing seeds, check for moisture or insect evidence. Smell them if possible to check for freshness. They should not smell musty. Stored in airtight containers and refrigerated, they will keep for several months, but they may lose their best nutritional value after one to two months.

Pumpkin seeds, also called pepitas, are loaded with minerals, have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of carbohydrates and 1.5 grams of fiber. Pumpkin seeds are a nutritious snack, and contain less than 200 calories. This amount also provides 15 to 50 percent of several important nutrients including protein, zinc, iron, magnesium, manganese and beneficial Omega 3 fatty acids and amino acids.

To prepare pumpkin seeds, remove them from the gourd and pick off excess pulp. Allow the seeds to dry out overnight on an absorbent material. After drying, remove the hulls and you may eat them alone as a snack or add them to salads. Pumpkin seeds are not a high allergen food and should be safe for most people.

Historically, Native Americans used pumpkin seeds as both a food and for medicinal purposes. Their primary use as a parasite remedy is well documented in Native American history. This became so well documented that during the late 1800s to early 1900s, the United States pharmacopoeia listed pumpkin seeds as an official medicine for the treatment of parasites. Native Americans also used the seeds for kidney problems. In the late 1800s, herbal doctors used pumpkin seeds regularly to treat urinary and gastric illness, and as a parasite remedy. Worldwide, pumpkin seeds have been used as both a food and common medicine to cure tapeworms in both India and Mexico.

Medical resources regularly list medicinal uses for pumpkin seeds, such as to promote prostate health in men and as a bone density and arthritis aide. Additionally, medical sources often list medicinal purposes for the seed such as parasite remedy, mild diuretic and laxative, stomach cancer deterrent and as a pulmonary ailment and irritable bladder aide. Current studies in Asia, Africa and Russia continue to research their benefits in the treatment of parasites, depression and kidney stones.

Each day we drink 16 ounces of vegetable juice with a lot of kale, collards, spinach, and carrots and in season, pumpkin, all of which are high in beta-carotene. These are some of my favorite pumpkin recipes.

Pumpkin Pie

Created by Jackie Graff

Sprout Raw Food

Serves 8

1 avocado, peeled and seeded
1/2 cup raw honey
4 dates soaked in 1 cup filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1 teaspoon sea salt
1 cup raw macadamias soaked 8 hours and drained
4 cups raw pumpkin, peeled and seeded
1 teaspoon psyllium
1/2 cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours
1 Honey Nut and Date Pie Crust (see recipe)

1. Place macadamias, and water from dates into blender and blend until smooth.
2. Add avocado, honey, vanilla, dates, cinnamon, nutmeg, ginger, salt, Add pumpkin and blend until very smooth.
3. Add psyllium and blend well.  Let this mixture sit for 1-2 minutes and blend well again.
4. Pour into piecrust and top with 1/2 cup of pumpkin seeds.

Honey, Nut and Date Pie Crust

Created by Jackie Graff

Sprout raw Food

Serves 8

1 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup medjool dates, pits removed
½ teaspoon sea salt
1 teaspoon vanilla powder
¼ cup of raw honey

1. Place almonds in processor and process until mixture resembles flour.
2. Add salt and vanilla to the almonds and process well.
3. Place pecans, walnuts, and dates in food processor and process.
4. Add honey to the nut and date mixture and process just until mixed well.
5. Press mixture into 8 –10 inch glass pie pan.

Crust may be made ahead of time and refrigerated or frozen

Pumpkin Bread

Created by Jackie Graff

Sprout Raw Food

3 cups almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
2 teaspoons sea salt
2 teaspoons vanilla powder
3 cups medjool dates, pits removed
1 small “pumpkin pie” pumpkin peeled, seeds removed and finely chopped until it looks mashed
1 tablespoon cinnamon powder
2 teaspoons ground nutmeg
¼ teaspoon ground cloves
Zest of 2 oranges
¼ cup raw honey
1 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours and coarsely chopped
1 ½ cups raisins
1 cup ground flax seeds

Glaze

¼ cup honey
1 tablespoon orange juice

1. Place dehydrated almonds in a food processor and process until nuts are ground to flour.
2. Add salt and vanilla, pulse food processor and move this mixture to a bowl.
3. Place dates, pumpkin pulp, cinnamon powder, nutmeg, orange zest and honey processing until mixture is smooth.
4. Add pumpkin mixture to almond mixture in the bowl mixing well by hand.
5. Add chopped walnuts, flax seeds and raisins to the mixture mixing well by hand.
6. Let this sit for 15 minutes.
7. Form the mixture into small loafs and place on dehydrator mesh sheet.
8. Dehydrate for 12 hours, brush with glaze and dehydrate 12 more hours.

Shelf Life: 1 week refrigerated if it lasts that long. It may also be frozen for one month.

Spicy Pumpkin and Sunflower Seeds

Created by Jackie Graff

6 cups pumpkin seeds, soaked for 12 hours, drained, and dehydrated for 12 hours
6 cups sunflower seeds, soaked for 12 hours, drained, and dehydrated for 12 hours
¼ cup olive oil
¼ cup water
3 tablespoons onion powder
3 tablespoons garlic powder
1 teaspoon cayenne pepper (add more if you like it real spicy)
1 tablespoon sea salt
¼ cups flax seeds ground

1. Place seeds in a bowl.
2. Mix olive oil, water, salt and spices.
3. Mix in flax seeds into spice mixture and immediately stir into seeds, mixing well using hands. Divide into 4 trays.
4. Spread mix on teflex dehydrator sheet and dehydrate for 12 hours and letting seeds cool before packaging.

Note: Other nuts or seeds can be substituted.

Kids Pumpkin Treats

Created by Jackie Graff

Sprout Raw Food

Yield:  24-36 cookies

1 cup pecans, soaked for 12 hours, drained and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained and dehydrated for 12 hours
1/2 teaspoon salt
1 1/2 cups medjool dates, pitted
1 teaspoon vanilla powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup finely grated pumpkin
½ cup pumpkin seeds , soaked for 12 hours, drained and dehydrated for 12 hours

1. Place all ingredients except pumpkin and pumpkin seeds in a food processor and process well.
2. Remove small amounts cookie dough, approximately one inch round.
3. Bring the kids into the kitchen and let them help with the rest.
4. Roll dough into a ball and roll into finely grated pumpkin, covering until the ball is orange.
5. Decorate the  “pumpkin” with pumpkin seeds – press one on top for the stem, two for eyes and one for the mouth and two for ears. Great treats during pumpkin season.

Vanilla Powder

By Jackie Graff

Sprout Raw Food

5 vanilla beans
½ cup buckwheat grouts

1.   Place vanilla beans buckwheat in blender or seed grinder and grind to powder.
2.   Place in an airtight container and store in refrigerator.

Feeding Finnley III

After returning home from each of our trips, we have Finnley over to spend the night and how she changes in just a week or two! She is eighteen months now and has a mouthful of teeth and chews her food quite well.   She is talking or singing all the time unless she is “reading” a book. She has a large vocabulary along with a long string of what we call

“ Finnley speaking in tongues”. What a happy, smart child who is a joy to us!

I have had so many requests for more ideas feeding children. I have to make it clear that Finnley does not eat completely raw but she eats a lot of raw foods and her mother has been open to trying different things. I approach feeding Finnley as a grandmother who eats a raw food diet feeding a granddaughter whose parents eat a healthy but cooked diet. I think it is best not to have issues over food choices and be an example for new healthy foods that she will eat. As a grandparent be an inspiration and don’t be judgmental!

So what is she eating now…during the summer she ate a lot of blueberries but they are out of season now, as a mater of fact the last month they were available she would not eat them, maybe they did not taste as good since they were out of season. Finnley is so bright because she ate so many blueberries, a brain food.

She adores bananas, her all time favorite. She likes apples and pears cut up and gobbles up my Cinnamon Applesauce and Apple Cobbler. Soaked raisins make a great snack! Vegetables are more challenging now. She will not touch the Green Pudding from a previous blog entry. She will eat cooked carrot slices sometimes and can chew some raw carrot. About the only thing green she will eat are peas. We get the organic frozen peas and simply thaw them out. Since she is trying to feed herself, peas are quite a challenge with a spoon. The last time she stayed with us, I made her some mashed potatoes using a little olive oil instead of butter, mixing the peas and finely chopped raw carrot in the potatoes, which she loved.  She also likes my dehydrated Vege-Burgers.

She still likes my Biscuits (see feeding Finnley II) and eats the whole grain oat cereal for breakfast along with fruit.  She would not drink anything but milk, no water or fruit juice, so I make sure she gets plenty of juicy fruit to eat, such as grapes and watermelon. This past weekend I asked Gideon (Saba) to open a coconut to see if she would like it… she will drink the coconut water and calls it Saba’s WaWa.

I also make cooked vegan whole grain cous cous, brown rice or whole-wheat pasta dish using humus, and black beans, peas and corn (all of course organic). To help her feed herself with a spoon, the humus holds it together and these items together provide a complete protein.

I hope these recipes along with others from previous Feeding Finnley Blogs will provide some ideas for vegan and raw foods that your children will eat.

Apple Cobbler

By Jackie Graff

Sprout Raw Food

6 golden delicious apples, peeled and cored
1 teaspoon sea salt
2 teaspoons cinnamon
5 medjool dates, pitted
1 teaspoon vanilla powder
1 cup raisins
2 tablespoons flaxseed, ground fine

1. Place 3 apples, salt, cinnamon, dates, and vanilla in food processor. Process until mixture is almost the consistency of applesauce.
2. Place mixture in a bowl.
3. Chop the 3 remaining apples into small pieces,
4. Mix all of the apples together and add raisins. The raisins will soak up the juice from the apples.
5. Stir in flaxseeds and mix well.
6. Let mixture sit at room temperature for 1 hour to soften the raisins.

Cinnamon Apple Sauce

Created by Jackie Graff

Sprout Raw Food

4 apples peeled and cored
6 pitted medjool dates or more to taste
½ teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground psyllium

1. Place apples in a blender with the dates, cinnamon and salt and blend well.
2. More dates may be added if a sweeter taste is desired.
3. Add psyllium blending well.
4. Let this mixture sit for 5 minutes and blend again.

Shelf life: This keeps well in small jars in the freezer for a month, and will keep in the refrigerator for 2 weeks. The cinnamon acts as a natural food preservative.

Vege-Burger

By Jackie Graff

Sprout Raw Food

2 cups walnuts, soaked 4-6 hours and drained
2 cups sunflower seeds, soaked 4-6 hours and drained
1 onion
1 red pepper
2 teaspoons sea salt
2 teaspoons cumin
2 cloves garlic, chopped fine
1 cup sun-dried tomatoes, soaked 2 hours, drained, and processed into paste
1-2 cups carrot pulp (If no juicer, use finely processed carrots. The slightly moist pulp from the champion works best. Drink the carrot juice!)

1. Place garlic in food processor and process well.
2. Add onion, red pepper, sea salt, cumin, and sun-dried tomato paste in food processor and process until almost smooth. Add sunflower seeds and walnuts processing well. This can also be processed in a 2 hp blender.
3. Add carrot pulp mixing well. Form into 1 ½ inch by ½ inch high burger shape patties and place on a teflex sheet covered dehydrator rack. Make larger patties if desired. The smaller ones work well for children to pick up and hold easily.
4. Place in dehydrator for 8 hours. Remove and turn over using another dehydrator rack, placing it on top and flipping patties over, removing teflex sheet.
5. Dehydrate for 8 hours more. The burgers should be soft in the middle and dry on the outside.

Note: These burgers may be frozen after dehydration.

Let me know if you have more suggestions for feeding babies or toddlers.

Peace and love,

Jackie Graff

Jackie’s Vegetable and Fruit of the Month Club- June, Recipes with Blueberries and Tomatoes

Where does the time go! Here it is the middle of June, oh well it is better late than never. Actually it has been hard to decide on the choices this month, as there are so many now: cherries, nectarines, peaches, tomatoes, blueberries, and all of the fresh vegetables that you can get from your garden or from the local farmers market, we have several within a couple of miles. Therefore, two of my favorites and the most nutritious are tomatoes, (summer tomatoes are the best) and blueberries.

Each month I will feature a vegetable and fruit of the month that is in season, highlighting the nutritional values, selecting the best specimens, preparation techniques, storage, and provide some delicious recipes and ideas for serving. Fruits and vegetables are the best when they are in season. I find it exciting to look forward to the coming season of my favorites.

This month I will provide these recipes free again! The cost for the year is only $10.00,which will include over 50 great recipes with pictures and special surprises during holidays, so join my Vegetable and Fruit of the Month Club for delicious ways to serve in season fruit and vegetables. Order Now! ………

Tomatoes

Tomatoes are technically a fruit and are a rich source of vitamin A and C (one medium tomato provides 40% of the RDA for Vitamin C and 20% of vitamin A), and are a good source of calcium, phosphorous, and potassium. Studies of tomatoes and tomato products show that the more people eat, the lower their risk of cancer. Lycopene, a carotenoid and powerful antioxidant, fighting free radicals, is the chemical that makes tomatoes red. The benefit has been found to be the strongest for cancers of the prostate, lung, and stomach. Tomatoes can also lower the risk of heart disease and macular degeneration.

Native to Mexico and Central America, tomatoes were cultivated by the Aztecs and Incas dating back to 700 AD. In Mexico it is a perennial and in temperate climates it is grown as an annual. Mexico has one of the oldest wild types growing. It was the 16th century conquistadors who introduced them to Spain, where their popularity spread quickly to Portugal and Italy. The French loved them and referred to them as “love apples.” In Germany they were revered as “apples of paradise.” The British rejected tomatoes because they believed them to be poisonous. The early New England colonists also carried this belief until 1812 when the Creoles of New Orleans happily showed them how tomatoes enhanced their gumbos and jambalayas.

Processed tomatoes, it is reported from the food industry contain more Lycopene than raw because the cell wall is broken down and the carotenoids are concentrated. When all of the water is cooked out of the tomato thus concentrating the nutrition, can it really be compared to raw tomatoes? The vitamin C is destroyed by heat and who knows what other nutrients that have not been identified.  Watermelon is also very high in Lycopene and no one is advocating cooking watermelon to get more Lycopene. Eating tomatoes with a small amount of fat helps the Lycopene to be absorbed better, and perhaps the small amount of fat in the seeds are enough. Choosing a good unheated fat is important. Using a food processor and blender to break the cells allowing the absorption of more Lycopene.

The tomato is a nightshade containing glycoalkaloids, which some people believe contributes to arthritis symptoms (this has not been supported by research). I think that this problem occurs with cooked tomatoes. I eat tomatoes every day and do not have the arthritic pain that I had prior to being on a raw diet. I had pain eating cooked tomatoes in sauces and soups before we were mostly raw. This could relate to the metabolism of cooked food to an acidic form, which can lead to inflammation.

Tomatoes purchased from the supermarkets have been refrigerated, and will not keep as well as unrefrigerated. However, tomatoes fresh from the garden will keep well at room temperature for about a week, as will those organically grown from farmers’ markets.

We eat tomatoes in our daily salad and do not really have to have a recipe. In fact one of my favorite snack and fast foods are the cherry or grape tomatoes. Every time I teach these tomato recipes all say that are they are the best they have ever tasted. Three of my favorite tomato recipes are Tomato Salsa, Tomato Vinaigrette Dressing, and Marinara Sauce. All of these recipes have a 1- 2-week shelf life (if they last that long). I always keep these on hand. Hint: chopping an avocado and stirring in some salsa can make a quick guacamole. All three can be used as a salad dressing. And all three can be served over spiralized zucchini or eaten with chips.

4 cups tomatoes chopped
1-3 jalapeno peppers, seeded
3 garlic cloves, minced fine
1 onion
½ cup fresh cilantro
½ cup fresh basil
2 limes, juiced
2 teaspoons sea salt (optional)
1 tablespoon ground cumin
1 tablespoon chili powder
1 red pepper, seeded
1 cup sun-dried tomatoes, soaked in warm water

1.    Place garlic in the food processor and chop into small pieces.
2.    Add jalapenos, cilantro, basil, limejuice, salt, cumin, and chili powder into the food processor and chop until very fine.
3.    Pour this mixture into a bowl with the tomatoes.
4.    Place red pepper in the processor, chop fine and add to tomatoes.
5.    Place onion in the processor, chop fine and add to tomatoes.
6.    Place the sun-dried tomatoes in the processor and chop until smooth like tomato paste. Stir sun-dried tomatoes with the salsa mixture in a bowl.

This is better after the flavors have blended for a couple of hours, and has a 14-day shelf life.

Coming Soon! Order our new flax chip flavors now! (Nacho Flax, Oriental Sesame Flax, Wasabi Flax, Onion Flax (tastes like the famous onion bread without all the fat), Barbecue Flax, Curry Flax)

8 roma tomatoes
8 medjool dates, pitted
8 sun-dried tomatoes (soaked in 1 cup filtered water)
1-2 cloves garlic
¼ cup fresh thyme, basil or oregano (optional or use all three)
2 tablespoons lemon juice or apple cider unpasteurized vinegar

Place all ingredients in blender and blend well, if too thick add more filtered water.

Shelf Life: 1-2 weeks

Tomato Vinaigrette Dressing

2 cups fresh basil
2 red and yellow bell peppers
½ cup fresh oregano
3 carrots
2 pints cherry tomatoes
1 teaspoon lemon juice
3 cloves garlic
1 cup sun-dried tomatoes, soaked 2 hours and drained
1 onion
4 medjool dates, seeded, soaked 1 hour, and drained
2 teaspoons sea salt (optional)
½ cup olive oil (optional for fat free sauce)
1 cup chopped tomatoes

1.    Place all ingredients in blender and blend well.
2.    Optional-stir in some chopped tomatoes (these add nice texture to the blended sauce).
3.    Serve over zucchini spiral sliced pasta.  Add warm filtered water to make a great soup base and add finely shaved or chopped vegetables.

Marinara Sauce with Protein Nuggets

Coming Soon, Order our Protein Nuggets now! Great for Salads or topping any dish and they will put an end to the question of  “ Where do you get your protein?”

Wild blueberries are native to North America where they grow throughout the woods and mountainous regions in the United States and Canada. Blueberries are at their best from May through October when they are in season. In our area they are ripe the middle to end of June. They are ripe when they are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy “bloom” that covers the surface serving as a protective coat. Do not pick the red berries, as they will not ripen once picked. For the most nutrition grow your own or find a place that you can pick your own organic berries. For the most antioxidants, choose fully ripened berries. Choose blueberries that are firm and have a lively, uniform hue colored with a whitish bloom. Blueberries are full of nutrients and flavor, and very low in calories.
Nutrition
Researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals. Packed with antioxidant phytonutrients called anthocyanidins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease aging skin and cancer. Anthocyanins enhance the effects of vitamin C, improving capillaries and stabilize collagen in all body tissues.
A recent study in the Journal of Agriculture and Food Chemistry found that blueberries deliver 38% more anthocyanidins (free radical fighters). In laboratory animal studies, researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer’s disease or dementia. Researchers found that diets rich in blueberries significantly improve the learning capacity and motor skills. Also they offer protection against macular degeneration.

Blueberries protect the gastrointestinal tract. Blueberries can inhibit colon cancer, cell proliferation and induce apoptosis (programmed cell death). In addition to containing ellagic acid, blueberries are high in the soluble fiber pectin, which has been shown to lower cholesterol and to prevent bile acid from being transformed into a potentially cancer-causing form. Blueberries can help relieve both diarrhea and constipation.
Among their rich supply of phytonutrients, blueberries along with onions, curly kale, leeks, spinach, and broccoli include a flavonoid called kaempferol, which greatly reduces ovarian cancer. Blueberries also promote urinary tract health from components found in them that reduce the ability of E. coli, the bacteria that is the most common cause of urinary tract infections, to adhere.
Handling and Preparation
Fresh berries are very fragile and should be washed briefly and carefully and then gently patted dry if they are not organic. Wash berries just prior to use to not prematurely remove the protective bloom that resides on the skin’s surface. If you know the source of either wild or organic berries try not to wash them at all.
Ripe blueberries should be stored in a covered container in the refrigerator where they will keep for about a week, although they will be freshest if consumed within a few days. Ripe berries can also be frozen, although this will slightly change their texture and flavor. Before freezing, wash, drain and remove any damaged berries. Spread the berries out on a cookie sheet or baking pan, place in the freezer until frozen, then put the berries in a plastic bag for storage in the freezer. Berries last for 6 months in the freezer. I have found the skin to toughen and frozen are best used in a smoothie.
Baby foods with blueberries have no anthocyanins To give your children the full health benefits of berries, purchase fresh or frozen berries and purée them. Anthocyanins are found in fresh and frozen berries, but not in processed or cooked foods.

2 pints fresh blueberries
3 bananas
4 pitted dates
1 teaspoon psyllium
1 nut and date piecrust (see recipe)

1.    Place 1 pint blueberries, dates, and bananas in blender and blend until smooth.
2.    Add psyllium and process well.
3.    Add this mixture to the remaining blueberries and stir well.
4.    Place in a prepared nut and date piecrust (save a little if the piecrust to sprinkle on top or decorate with more blueberries)
Note: This can be served without a crust in parfait glasses.

1 cup macadamia nuts, soaked 8 hours and drained
1/2 cup raw honey
1 teaspoon sea salt
2 lemons juiced
1 tablespoon lemon zest
2 pints fresh blueberries
1-cup pecans soaked overnight, dehydrated for 12 hours and chopped
1 nut and date pie crust (see recipe)

1. Place first five ingredients into a blender and process until smooth.
2. Add 1/2 pint of the blueberries to this mixture and blend until smooth.
3. Add this mixture to the remaining blueberries and stir well.
4. Place in a prepared nut and date pie crust and top with chopped pecans or some of the pie crust. Garnish with strawberries or cherries.

2 cups Brazil nuts
1/2 teaspoon salt
1 cup medjool dates, pitted
1 teaspoon vanilla powder
zest from 2 lemons

1.    Place brazil nuts in a food processor and process well into crumbles.
2.    Add salt, dates, zest and vanilla powder and process well.
3.    Press mixture into 8 –10 inch glass pie pan, or spring form pan saving a small amount to crumble on top of the pie.

Blueberry Pie With Brazil Nut and Dates Crust

Raw Food Revival Tour is on the Move- June 18
Raw Food Revival Tour is on the move again headed to Toronto, Canada, Rochester, New York, and Ithaca, New York to teach more Kitchen Magic and the basics of a raw food diet. In Toronto teaching an Italian, Tex Mex, Barbecue, and a whole day class of delicious Raw Food Recipes. In Rochester they will be teaching a Tex Mex and in Ithaca a Barbecue. Everyone is getting ready for a Raw 4th of July Celebration.  For more information click on Seminar Schedule.

April and May– Traveling to Kentucky, Ohio, and Pennsylvania.

The end of April we traveled to Elizabethtown Kentucky, a beautiful area surrounded by country towns and horse farms.  We spoke to a large group in various stages of improving their diet, demonstrating a Country Barbecue Dinner. They all raved about how delicious the food was. Our hosts were Anna Marie and Chester Flowers, who had previously attended one of our classes and Thea and Bud Guenther who opened their home to us. We spent the night in the driveway and in the morning we were able to have short meeting to learn more about their ministry of health to their church and community using their farm as a teaching tool with young children. It is great to see people who are well into retirement so actively working their farm and ministry. Activity, a healthy diet and having a purpose keep us all young.
We got back on the road and headed towards Cuyahoga Falls, Ohio. We were blessed to have another showing of spring flowers that had just finished in Atlanta.  Hosted by Julie Wandling and her mother Gloria, we taught a wonderful group of young people who were in various stages of a raw food diet. We spoke about the fundamentals of Raw Food, demonstrated and served a Tex Mex Meal in the spirit of Cinco D’ Mayo. Julie is a long time Health Minister and author of Healthy 4 Him and Hallelujah Kids.  Julie has been responsible for motivating and improving the health of her community through classes, potlucks, and her line of food that she delivers and sells at markets. Cuyahoga Falls is a beautiful town on the Ohio River, which has seven falls. We were able to spend the night close to a stunning fountain depicting the falls and fell asleep to the sound of water falling.

Cuyahoga Falls
The next day was a long day of traveling toward Pittsburgh. We stopped at Raccoon Creek State park about 30 miles west of Pittsburg to spend a couple of days. Raccoon Creek State Park has been in development since the 1930’s. It is one of the largest and most beautiful state parks in Pennsylvania. Facilities at the park are a mix, with recreational areas, and large tracts of undeveloped land. The 7,572-acre park features a beautiful 101-acre Raccoon Lake, and a 314 acre Wildflower Reserve which contains one of the most unique stands of wildflowers with over 500 species of flowering plants along the 5 miles of trails. We were lucky that this was one of the peak wildflower blooming times, April through May, and August through early September. Unfortunately we forgot our camera with us on our hike.
The next time we come here I would like to spend more time and visit the remains of the former Frankfort Mineral Springs Health Resort built in the early1800’s where wealthy guests from all over the U.S. and Europe would spend their summers drinking the mineral waters that were reputed to have a healing effect on a variety of ailments. The earliest recorded history of the Frankfort Mineral Springs begins in the 1772 when there were seven different pure springs flowing over the grotto, containing 15 different minerals thought to have medicinal qualities. Today you can still visit the spring’s U-shaped grotto and enjoy walking the trails surrounding the site of the former hotel and resort area.

The next day we drove into Pittsburgh, which was quite a surprise to me, as we emerged from a tunnel with the Ohio River, with the city in front of us, reaching high on each side, it was a site to behold. We had 5 days of classes and after Gideon’s excellent driving the RV all over this beautiful city, through tunnels and up and down steep, narrow streets, and over many high bridges I felt like I had been on a roller coaster ride. Pittsburgh is a modern, beautiful, and fun city. It has been rated the most livable city in the US twice. It has world-class universities, museums, parks, and arts and is among America’s oldest cities, now celebrating its 250th year. I have a beautiful memory of Pittsburgh etched in my mind.

Our first event was at the East End Food Co-op and Café on Meade Street, which was a most impressive complex. East End Food Co-op is Pittsburgh’s only member-owned natural and organic food market, serving the community since 1977. This market is well stocked with very fresh organic produce. We had a great turnout for our Tex Mex demonstration and talk. This is a unique, large co-op that shares space with a theater. We taught our class on stage. Pittsburgh is lucky to have such a great place. We were hosted by Grace Klein who was so helpful along with the staff in facilitating our talk and demonstration of a Tex Mex dinner enjoyed by a large group.  After this we spent another night in Raccoon Creek State Park and on our day off, enjoyed some hiking before heading back to Pittsburgh.

We had another class at the home of Yona Denby speaking about the benefits of a raw food diet and demonstrating an Oriental Meal. After the class we went to the Jewish Community Center for the Israeli Independence Day Celebration. It was great to see some of the folk dancing and songs of Israel.

Our next class was at the home of Rabi Yoseph Silverman, where we spoke about the benefits of a raw food diet and demonstrated a Barbecue Meal. Having a full class of people new to the concept of a raw food diet, we could sense their skepticism during our talk and then observe the surprise and delight for the great taste of our amazing Apple Pie, Barbecue Sauce and Nibs (like ribs), Deviled Tomatoes (like deviled eggs), Marinated Herbs and Greens, and Brunswick Stew. They all said that they would be eating more raw food. When we were setting up the recipes we were assisted by Fraydi Silverman, Rabi Silverman’s wife, to inspect the greens and herbs to remove any small bugs, which would render them not kosher and as expected, none were found. They have a kosher kitchen with separate dishes, utensils, sinks, ovens, and counters to keep meat apart from dairy, a Jewish law and tradition from the Torah.

Our next class was a two day Raw Food Awakening at the home of Grace Klein where we taught over 50 recipes to a great group of people. This class can be compared to going on a raw food cruise.   Everyone loved the food and would like us to come back.

Slide Show, courtesy of Grace Klein, Pittsburgh

We drove home through the rolling hills and beautiful countryside of West Virginia (passing many ski resorts), Virginia and North Carolina spending the night at rest stops. We were home for Mother’s Day and Ashley’s Graduation.

For Memorial Day we took the kids to Cloudland Canyon State Park and all 7 of us slept in the RV. It was a practice run for longer trips and we had a ball. This place is beautiful with many challenging trails, falls and a great campground. Finnley had a great time running around and was entertained for hours picking up sticks…she’s a real outdoor girl! The kids ate mostly raw and the great fire they built was only for our comfort and enjoyment and not for cooking!

Finnley Collecting Sticks

Cloudland State Park, GA

Feeding Finnley II

Finnley’s ready to eat!

We’re back home and of course Finnley, my granddaughter was on my calendar! I am so lucky that Shelly lets me pick her up to spend the night with us whenever I want. Now that Finnley is a year old and feeding herself, it is a challenge to feed her the greens, which she does not like as well (I sing a little song that she likes while I am feeding her the greens).

She can chew soft fruits, peas, and cooked potatoes and other organic vegetables that are frozen and simply thawed out, and wholegrain, organic o cereal. Even though she has eight teeth she cannot chew spinach, collards and other beneficial greens, therefore I blend them with a Vitamix, which completely breaks up the fiber, making the important nutrients more available to the cells. The protein, fiber, vitamins, and minerals are not altered with heat thus providing her with important, intact nutrients.   Feeding her  “Nana’s Green Pudding” daily is a way she can get calcium and protein in a bio-available organic form. She tolerates it and will let me feed her a ¼ to ½ cup serving at a time, sometimes alternating with other food that she loves.

I have had several requests for my Green Pudding recipe, which addresses the question of (where is the protein?), calcium and the fat. Kale and collards have the highest nutrient density of all fruits and vegetables, and other foods, according to Dr. Joel Furman. Kale is high in Luten, Carotenes, Vitamin K, Protein, Thiamin, Calcium, Manganese, and Folate.  Collards are a good source of Protein, Thiamin, Calcium and Manganese, Folate, and vitamins A, C, E, and B6. Bananas add sweetness and are a good source of vitamin C, potassium and manganese and B6. Mango also is a good source of vitamins C, B and A, and great fiber. Avocados are a surprisingly complete food, with fourteen minerals to stimulate growth, including iron and copper for the blood. Vitamins in avocados include A, B-complex, C, and E, K as well as phosphorus and magnesium and contain more potassium than a medium banana- 877 grams of potassium in one avocado versus 470 grams in a banana. Babies need fat for brain development and avocado provides an easily digestible, highly nutritious, health promoting monosaturated fat. All of these nourishing ingredients provide a ton of fiber. Meat, cheese, dairy, white grains, and eggs have no fiber.  It is important to get the pudding blended well, because babies are sensitive to texture. The texture is like a smooth, creamy pudding.

2 collard leaves with stems
3 kale leaves stems removed (kale stems tend to be bitter)
2 bananas
2 mangos
½ Avocado
Blend all well with a Vitamix to make the texture very smooth like pudding. Taste it to make sure it tastes sweet, and if needed add more fruit. Babies do not like the greens without the sweetness of some fruit.

Green Pudding

•    It is recommended that children eat foods that have a lot of fiber to help prevent constipation. Most fiber is found in fruits, vegetables, legumes, peas, beans, and whole grains. Cheese, meat, dairy and white grain foods have no fiber. Getting enough fluid from water or milk is important also.
•    Getting the best liquids for a child is important.

100% organic freshly juiced fruit is healthy, but contains too much concentrated fruit sugar. It is better to eat the whole fruit. Mixing some juice with water is better and getting children use to drinking plain filtered water is best. The American Academy of Pediatrics recommends no more than 6 ounces of 100% fruit juice daily (can be divided into 3 ounces mixed with water X2).  Lemonade has 6 teaspoons of sugar per cup, and sugar is not good for anyone. Many shelf stable fruit juices have sugar. Freshly juiced fruit is best.  Introducing filtered water when a child is thirsty is a good way to get them use to drinking plain water. Carrying around a sippy cup with fruit juice never allows the child to be thirsty and constantly putting juice in their water or water in their juice will never get them use to drinking something that is not sweet. The sippy cup is best used just for transitioning from the bottle. When the child is older, let them self-serve by filling their glass with water any time they want. Using a jar of filtered water with a dispenser at a level they can reach makes it fun, and if it spills, it’s only water!

Pink Lemonade

By Jackie Graff

Sprout Raw Food

5 cups seedless watermelon
½ cup freshly squeezed lemon juice (2 lemons)
2 lemons zested
Place all ingredients in blender, blend well and refrigerate.

Banana Water

By Jackie Graff

Sprout Raw Food

4 cups filtered water
1 very ripe banana
Place all ingredients in blender, blend well and refrigerate.
Finnley will now take sips of my green juice (recipe in the last blog entry).

Finnley loves Nana’s green juice

I have had questions from mothers who are concerned about their options for milk after they have stopped breast-feeding or are transitioning off formula. Their biggest concerns are about calcium and protein. The fat should also be of concern, because babies need fat in their diet for proper brain development and I think that unheated nut milks and avocado provide the best kind of fat that is easily digested.
The baby’s concern is taste. In transitioning, it is a good idea to mix the breast or formula with alternative, flavored milk, gradually decreasing the formula or breast milk. Breast milk and formula are sweet; therefore using some of my recipes will help in this transition.   I hope my assessment of the different milk options will help mothers and grandmothers.
Cow’s Milk
Most pediatricians are advising mothers to transition an infant at one year to whole cow’s milk for the fat content. The calcium, protein and fat in cow’s milk are not digested easily and it is also high in cholesterol. Very young children have been found to have arteriosclerosis and beginning heart disease. Our body produces all the cholesterol we need. Cow’s milk is designed to feed baby cows. The mother cow weans even the baby cow. The nutrients are heated through pasteurization and heated fats and proteins are not the best for a baby’s growing brain and body. The protein is denatured when pasteurized and cannot be used for building, only for calories. Cow’s milk is high in protein and excessive protein in one’s diet causes depletion of calcium from the bones.
In addition, many are intolerant to lactose (milk sugar), which can cause digestive problems such as constipation (also caused by not get enough liquid and /or fiber), bloating, gas and allergies. Milk protein (casein) can trigger croup, asthma, sinus and upper respiratory infections, and a chronic runny nose. For many it causes the body to over produce mucous as a protection from these milk proteins, which are treated by the body as a foreign object. Many sinus and asthma problems have been eliminated when cow’s milk is withdrawn from the diet. I had severe sinus problems for years, which resolved along with constipation, gas and bloating when I eliminated dairy from my diet. Cheese is more of a problem as it is concentrated; for example one gallon of milk makes one pound of cottage cheese.  Organic cow’s milk is a better choice but is only devoid of antibiotics, tranquilizers and growth hormones and still has all of the other issues of cow’s milk. Read Colin Campbell’s book ”The China Study” for more information about dairy and animal protein. Cow’s milk is supplemented with Vitamin D, which can be obtained by 20-30 minutes in the sun on a walk, most days.
Milk Alternatives
Babies love the sweet taste of breast milk and formula. The best choice would be to transition them off breast or bottle to alternative nut milks with dates to sweeten and possibly some carob, which is high in calcium.  Finnley will now take sips of my green juice and loves my nut milk.
Nut Milk
I tried making a hemp nut milk (for the balance of Omega 3,6 and 9’s) for Finnley but she did not like it (it has a strong nutty flavor). I have found a nut milk that she likes. It is a mixture of Brazil nut and almond, both of which have worked well with other babies in transition.
I think unheated, raw nut milks are the best alternatives for growing babies. Pasteurization degrades the nutrients. The shelf stable nut milk alternatives would be an inferior nutrition source because they are heated to a very high heat, thus changing all of the nutrients to a less nutritious form.  Almonds are rich in magnesium, potassium, manganese, copper, calcium and the antioxidants vitamin E and selenium. Brazil nuts are also a rich source of selenium. The fat and protein in these unheated nut milks remain intact and unchanged. A mixture of Brazil nut (for the selenium), almond (for the calcium), and hemp seed (for the balance of omega3, 6, and 9) would be ideal.
Using a Vitamix is important to process the nut milk into small particles for getting the best yield of milk and nutrients. Soaking the nuts or seeds for 12-24 hours rinsing a couple of times daily removes the enzyme inhibitors that are naturally on nuts or seeds. Soaking in the refrigerator will prevent fermentation. After soaking, we freeze the nuts so that we can make nut milk easily, anytime we want. The soak water should be discarded as it contains the enzyme inhibitors, reducing the digestibility of the nuts and seeds (your plants will love the soak water). Shorter soaking times (less than 8 hours) decrease the nutrient content leaving a higher amount of pulp. I have seen some recipes for using nut butters as a shortcut for nut milks, but I am not sure the nuts are soaked, usually the nuts are subjected to high heat in the processing, and the cost is much greater.
Blending on high until there are no nut particles on the tamper will ensure the nuts have been blended completely. Be careful not to blend until the milk is heated, which degrades the nutrition. There will be a lot of foam with blending. Filling the container to the top will send the mixture flying out, ok if you want a milk bath! More filtered water can be added after blending and straining for the desired consistency. Place in a covered glass container and refrigerate or freeze. Both the milk and pulp freeze well. Stir well before serving. The Soy/Nut Milk Maker I think is an unnecessary kitchen tool if you have a Vitamix, because you cannot make as much milk and we are not heating the milk, which this tool is designed to do.
Straining these nut milks through a fine mesh is very important because babies and children are very sensitive to texture. The pulp can be used in other recipes such as Nana’s Teething Biscuits (which can also be used for bread).  I have tried several methods for straining the nut milk pulp, using muslin cloth, linen, paint strainer bags (holes are too large), and panty hose, preferably not used, (the dye and ease of use was unacceptable). I have used several nut bags and I have found the best! Also if feeding these milks through a bottle, strain again after adding dates and vanilla bean (fine particles can stop up the nipple, if this happens, simply squeeze the nipple to remove the particle.). See our nut bags, The best thing I have found for straining nut milks! click to order.

Making nut milk

Soymilk is not a good alternative to cow’s milk as it can unbalance hormones and stimulates the thyroid gland creating a hyperactive thyroid leading to hypothyroidism. Soy also has phytates, which can prevent the absorption of minerals. For Further reading: “The Whole Soy Story: The dark Side of America’s Favorite Health Food” by Kaayla Daniel.
Rice Milk is largely a source of carbohydrates and should not be used as a nutritional replacement for milk, as it is very low in protein and fat, both of which are necessary for the nutrition of babies and children.

Nana’s Nut Milk

Created by Jackie Graff

Sprout Raw Food

•    3 cups almonds or 2 cups Brazil nuts, or 2 cups hemp seeds after soaking for 24 hours and draining (other soaked nuts may be used and amounts may vary)
•    These nuts double in size with soaking
•    Another choice would be a mixture of 1 ½ cups of soaked almonds and 1 cup soaked Brazil nuts (Finnley likes this best)
•    5-6 cups filtered water
•    Blend to a very fine consistency
1.    Strain milk to remove skins and pulp, this can be done through a nut bag.
2.    Return strained milk to blender and add any of the flavors below, blending well.
3.    Strain again after adding flavors, or blend flavors with nuts and strain once.
4.    Add filtered water to make 8 cups or any concentration that is pleasing to your taste.
•    May be kept in the refrigerator for 2-3 days. Brazil nut milk has a longer shelf life and both freeze well.
•    For your Vitamix and the best Nut Bag Ever!

6 cups almond/Brazil nut milk
½ teaspoon sea salt (optional)
5-6 medjool dates soaked in filtered water
½ vanilla bean
Carob Milk (a healthy substitute for chocolate, which has caffeine and Theo bromine and other unhealthy substances, not good nutrition for children. Carob is high in calcium.)
6 cups almond/Brazil nut milk
½ teaspoon sea salt (optional)
1/3 vanilla bean
6-7 medjool dates soaked in filtered water
¼ cup carob
Banana Pudding Milk
6 cups almond/Brazil nut milk
½ teaspoon sea salt (optional)
1/3 vanilla bean
4-5 medjool dates soaked in filtered water
2 very ripe bananas
Cinnamon Milk
6 cups of almond/
Brazil nut milk
½ teaspoon sea salt (optional)
8 dates
2 inches vanilla bean
2 teaspoons cinnamon
Strawberry Milk
3 cups almond/Brazil nut milk
½ teaspoon sea salt (optional)
1/3 vanilla bean
6 medjool dates soaked in filtered water
3 cups fresh organic hulled strawberries
Blueberry Pie Milk
3 cups almond/Brazil nut milk
½ teaspoon sea salt (optional)
1/3 vanilla bean
4 medjool dates soaked in filtered water
1 cup fresh organic blueberries
Peach Parfait Milk
3 cups almond/Brazil nut milk
½ teaspoon sea salt (optional)
1/3 vanilla bean
4 medjool dates soaked in filtered water
2 cups fresh organic peaches
Orange Dream
2 cups almond/Brazil nut milk
1/3 vanilla bean
3 medjool dates soaked in filtered water
1 cup freshly squeezed orange juice
1 teaspoon orange zest
•    All of these can be frozen as popsicles.
•    The dates used to sweeten these drinks can be reduced, as the child is accustomed to the alternative.
•    Ground golden flax will give the nut milks a thick and creamy texture. Flax seeds are high in Omega 3 fatty acid, which is a nutrient missing from processed food and much, needed for a child’s developing brain. Use 2 teaspoons for 5 cups of nut milk. The addition of ground flax is not recommended if still using a bottle. A small amount of flax oil can be used for the omega 3.
•    Turmeric can boost the antioxidants and give a richer creamy color without adding any flavor.
•    Sea Salt is optional and is added in transitioning from cow’s milk, which is high in sodium. The sea salt should be transitioned out when the child is accepting the nut milk.
•    Vanilla bean increases the nutrient potential of the nut milk and makes it tasty.Right now we have a special price on vanilla beans, click here to check it out.
•    If feeding these milks through a bottle, strain through the nut bag again after adding dates and vanilla bean (fine particles can stop up the nipple).
Let me know if you have any other suggestions for feeding babies.
Peace and love,
Jackie Graff

Raw Revival Tour

Good news for 2009! Jackie and Gideon Graff, with almost a decade as raw food chefs and educators, are on the move in 2009, bringing a variety of raw-food preparation and lifestyle classes to your area. These classes will awaken or revive your love of raw food with amazing celebration and everyday food. We will be bloging our tour so let your friends and relatives know.

A diet of mostly raw food (organic fruit, vegetables, nuts, seeds prepared in a manner that retains all of the nutrients and antioxidants) has proven to be the easiest way to improve and sustain your health. Testimonies of thousands over the world are evidence of its effectiveness.

Over the years we have found that it is easy for everyone to understand the power and benefits of Raw Food, but for some it is much harder to implement for a long-lasting regimen of good health. Many get good results in the beginning. However, lack of knowledge, food addictions, boredom with their food choices or lack of diverse, delicious raw food options, drive some people to return to old eating patterns. As a result, they experience a return of many symptoms and diseases.

We have taught hundreds of people the practical ways to make kitchen magic with delicious recipes for simple every day food and food for entertaining.  We teach practical ways to shop, keep, and rotate your produce, reducing spoilage and waste. We also offer short cuts in food prep, and how to get the most out of your kitchen tools. We teach all the techniques and principles of why each recipe works for any raw food recipe and solve the frequent question, “Does this take a lot of time?” We teach you how you can spend part of a day in the kitchen and eat the rest of the week. This is part of our “kitchen magic”.  We use only organic foods for our classes and ourselves.

Our prior seminars, held predominantly in Georgia, Alabama, Tennessee, North Carolina, South Carolina, and Florida, have attracted a global following with participants traveling from all over the country and world, to attend our classes. One of their many requests was to take our classes to their community. Now we are coming to you! For ten days to two weeks a month we will be traveling to different places. We will return to our home each month to be with our children, my father and especially our grandchild.

We have individuals host us who assist in finding a location for our classes, help promote the program and enroll participants. If you are interested in hosting on of our classes, or know some one else who will, please follow this link to get a full description of the programs you can choose from.

Please contact us at info@sproutrawfood.org to get your program scheduled.
Or call 770 992-9218

Jackie & Gideon Graff

Who are Jackie and Gideon?

Jackie Graff has been teaching raw food preparation and food science for more than a decade. An RN with 40 years’ experience in various areas of patient care and education, Ms. Graff is considered one of the country’s top raw food chefs and nutrition consultants.
She continues to teach raw food lifestyle classes throughout the country, is an instructor for Hallelujah Acres® Culinary Academy, and has been frequently quoted in print and broadcast news outlets, including the Atlanta-Journal Constitution, Atlanta Woman magazine, Atlanta Jewish Life magazine, Fox 5 Good Day Atlanta, CNN Headline News, and North Georgia Today. Jackie is the author of 17 theme raw food recipe books, and has produced two instructional raw food DVDs. Jackie also contributed articles to several national and local magazines.
In spring 2008, Ms. Graff was appointed to lead wellness programs for Anidawehi Plantation Wellness Center and is Program Director for the Detoxification and Juice Fasting Program, in Dahlonega, Georgia.  As an RN, Ms. Graff has held key hospital management positions and was a clinical instructor to nurses. She also served as an associate professor at Life University, teaching raw food instruction to returning alumni. She has an understanding of nutrition, anatomy and physiology of the human body and possesses a firsthand knowledge of the negative consequences of the Standard American Diet (SAD) on a person’s long-term health. She earned her B.S. degree in Nursing from the University of South Carolina.

Gideon Graff – along with Jackie has taught raw food preparation for almost a decade. His roles include raw food chef, health coach, and director of Sprout Raw Food, the Graff’s consulting, and raw food catering and distribution business. He and Jackie have served as instructors and raw chefs for Hallelujah Acres® Culinary Academy and Anidawehi Plantation Detoxification and Juice Fasting Program. Gideon has 35 years experience in food and hospitality management. An accomplished public speaker, he is experienced in both conference planning and fund raising. Previously, Gideon and Jackie co-founded and operated the Sprout Café and Shinui Living Food Learning Center, a first-of-its kind center devoted to teaching and promoting the raw food lifestyle in Roswell, Georgia. Together they lost weight, and eliminated many physical problems, resulting in them no longer requiring blood pressure, cholesterol and other medications. They attribute their healthy state to eating raw foods.

Raw Revival Tour Blog

December 2008

On our prior teaching expeditions to places outside of Atlanta we used a GMC Van and when it died we got a Volvo Station wagon. We would pack it really full with all of our equipment and food for 2 day classes, travel, teach and return home to continue our raw food distribution, Jackie’s part-time job as a nurse and be with family.  This was difficult and not time efficient. We have been searching for a way to get on the road, spending a longer time in one area to teach more classes. We have been looking at travel vehicles for several years in order to manifest our dream, by envisioning traveling in one. We were on a vacation in October 2008 in St. Augustine FL, and on our way home we stopped at a rest stop, which had a trail through a small swamp and nature preserve. We like to periodically get out and walk and this looked interesting. On our way back to the car, I spotted a small key chain size dream catcher. I put it on my key chain and told Gideon at the time that this was a sign that we would catch our dream.

Before the holidays we got a call from the loan officer for our home mortgage that knew we were looking for some sort of travel vehicle. He had a 36 foot 2002 Holiday Rambler RV with only 30,000 miles that had been repossessed and were we interested? It was a couple of weeks before we could look at it. The prior owner had lived in it with a cat and a dog and was a smoker and it looked like he never cleaned it. The smell was awful. I had my doubts that it had been taken care of mechanically. We had it checked out and found that it was in sound mechanical condition and just needed a few adjustments.

The inside was another story, but as we thought about it, the inside was nothing that could not be cleaned or replaced. I began planning the “flip”, hunting and gathering things and was lucky to find everything on sale. I knew we would get the RV, just not at what price. We closed on it the first part of February after some negotiating and we were able to get a loan for about half of the listed price. Now the work began with much cleaning and redecorating. We were able to get the smell, animal hair and dirt out. Then we painted, dumped all the bedding, re-covered the furniture and redecorated. It smells great now and looks like a different place. On our first trip to Florida, one of our hosts who also bought a used RV coined me the “Martha Stewart of Raw Food”. We are still working on some small projects to get it in optimal condition. We appropriately named our RV,  “Dream Catcher”.

February and March

We have just finished our maiden voyage to Florida via “ Dream Catcher” on our Raw Food Revival Tour. Traveling in an RV makes it much more pleasurable for us. Gideon drives D.C. as if he was born to and I navigate with the assistance of our Blackberry Navigator “Lily “, directing us everywhere with ease. Our only difficulty was leaving Atlanta – in a deluge on Friday during rush hour in bumper-to-bumper traffic, not our plan, just a delay in getting everything aboard in the pouring rain.  Did I mention we only had one mirror that worked? This was very stressful. It was dark, still pouring down rain so we called it a night just below Macon at a truck stop and got a very early start the next morning. Were able to get our mirror fixed the next morning at an RV center. So much for our first day out!

Our first stop was in West Palm Beach where we were hosted by Susan Lerner a Hippocrates Educator and owner of Vital Longevity, who had recently finished a beautiful home renovation. We had a great half-day class teaching kitchen magic with
“Caribbean Extravaganza”. Everyone was amazed and delighted with the food. We taught ginger beer, banana bread, Jerk Nut loaf, Jerk Sauce, Caribbean Plantains, Sweet Potato and Coconut Pudding, Okra and Tomatoes, Bahama Avocado Salad, Caribbean Cole Slaw, Corn Fritters, Green Salad with Tropical Tahini Dressing.

The night before,  we had a much-anticipated visit with Paul and Andrea Nison (our son and daughter-in-raw) and got to see our new granddaughter-in-raw, Noa a beautiful baby.  We spent the night in Susan’s yard and left West Palm Beach in the morning after a personal behind the scenes tour of Hippocrates with Susan. We were impressed with Hippocrates, which is very beautifully landscaped with many artistic surprises around every corner. It has every amenity of a vacation spa in addition to the healing programs, which have helped so many overcome health issues. We hope to have a vacation there someday and will let you know how it was.

The next day we were on our way to Merritt Island for a presentation and Tex-Mex dinner at A-Live & Healthy Eating and Juice bar owned by Kim Smith. We again made kitchen magic with six delectable recipes delighting everyone’s palate. The café is a brightly painted intimate space with artistic decorating, making for a very pleasant atmosphere. Kim has great food and many exciting functions for her lucky community. If you are anywhere near the area (close to Cape Canaveral and Cocoa Beach) you really should go. We had a great class, met a lot of new friends who will be feeding their friends a delicious south of the border meal soon. We spent the night in Kim’s parking lot. And had a short interview with Kim before moving on.

Next on the agenda was Lakeland, 30 miles from Tampa. We were hosted by Holly Kelley and assisted by Andrea Adair, who are both Lakeland Meet-Up organizers. We taught more delicious recipes to a great group of people. They have an active Raw Food community with frequent Pot Lucks and meetings. We thank Holly and Andrea for their assistance in arranging this presentation. They told us that we were not too far from a Raw restaurant, Grass Roots, which they said was very good. We were going by there for dessert but it was closed when we finished our class. We will certainly have it on the agenda for our next trip to Florida. We gratefully spent the night at Sam’s Club.

Having a couple of days off, we decided to spend it at Little Manatee River State Park, near Tampa and were lucky to get the last spot. Apparently these State Parks are reserved well in advance. The place was beautiful with large live oaks draped with Spanish moss and many palms. The park also welcomes horseback riders with four equestrian campsites along a 12-mile trail. As we were on our way to the Park,  we passed many equestrian estates which were themselves a site to behold.  We spent a very peaceful relaxing day, taking long walks, sitting by the river and canoeing, and just being in the moment. Gideon juiced some carrots and I worked on a photo shoot of the food we had prepared the previous night in our class and then we devoured it. The food we had made has a great shelf life, in fact we did not prepare any food on our whole 12-day trip except for some salads and fruit, and we just ate all those delicious leftovers.

The following day we went to Tampa to meet Denise Becknell, who owns the Leafy Greens Café in St. Petersburg and is in the process of moving the café to a new location in St. Petersburg, 1431 Central Avenue. Denise hosted us for a class the next day in a meeting facility close to her new place, which is looking fabulous. We hear that everyone is real excited about the opening of her new café, and eating more of her delicious food.

That evening Denise took us to the Grass Roots in Tampa, since we were unable to see their Lakeland location. The Grass Roots is a beautifully decorated restaurant and we had the pleasure of meeting the owner, Sabrina. We noticed that she was hosting Brian  Clement at the Lakeland and Tampa Grass Roots restaurants, the end of March. We missed seeing Brian in West Palm Beach, to invite him back to the Atlanta area, as we had such a good turnout back in July, 2008 when we hosted him. While we were waiting, we met a friend who had taken one of our classes in N.C. and reported that her food was delicious as he was picking up his pizza. We had already eaten and moved on to our parking spot for the night, in a filing station owned by a friend of Denise. You can get more info about Denise’s Café at leafygreencafé.com.

The next day we taught the Raw Food Revival class in St.Petersburg with everything from cinnamon rolls, to an “umberger” lunch with all the fix’ins, and a soul food dinner (click here for the complete menu). Everyone was amazed with the kitchen magic and all of the short cuts and tips that make raw food prep a breeze. We left for Sarasota and spent the night at a rest stop.

We had another day off and spent it hiking and driving around Myakka River State park and nature reserve. It is one of Florida’s oldest parks, developed in 1934. A 7-mile scenic drive winds through shady oak-palm hammocks and along the shore of Myakka lake, which attracts a myriad of wetland creatures making birding, canoeing, and wildlife observation popular activities. Over 39 miles of hiking trails and many miles of dirt roads provide access to the remote interior. We went on the nature trail and Gideon ventured on the Canopy walkway and Tower, and due to my fear of heights, I stayed below and took his picture. We could have gone to the beach that day but I am glad we went here.  We plan to return and spend more time here on our next trip to Florida.

We arrived at Veggie Magic in Sarasota that evening to be ready for a class the next day. We were hosted by Jenna Norwood and Evona Poplawski the owners of Veggie Magic who have built this great restaurant and have many exciting functions for Sarasota, a very active raw food community. We had another great class, meeting old and new friends. Jenna produced a great Documentary about raw food, “ Super charge me! 30 days Raw”. For more information about Veggie Magic and Jenna’s documentary go to veggiemagic.com and jennanorwood.com.  If you are in the area, don’t miss this jewel and great people. We spent the night at a rest stop on our way back to our home in Roswell outside of Atlanta, GA. I think we should change the name to “Rawswell”.

We will be home for a few days, then on to N.C. for a raw food class at Hallelujah Acres next weekend. Fifteen years ago, our dear friends, Reverend George Malkmus and his wife Rhonda started Hallelujah Acres. Through their ministry based on Genesis 1:29, they have spread the word about the benefits of raw food in eliminating disease and obtaining optimum health, reaching more people world-wide than any other leader in the Raw Food Community. The first Saturday of each month, they have a free seminar with several hundred people from all over the world attending. Dr. Malkmus gives a lively,  informative presentation on, “How to eliminate sickness”.  It is very inspiring as he invites individuals to the stage to give their testimonies for everything from weight loss to diabetes, cancer, heart disease, fibromyalgia, arthritis, Multiple Sclerosis and many other diseases and conditions.

March 15, 2009

We had a great Raw Food Revival class at Hallelujah Acres at the Culinary Academy , following their Health Minister training. Everyone in the class said that our class tied the whole week together with the information and Kitchen Magic we demonstrated. We have been teaching at the Hall Acres Culinary Academy for the last five years and have found it to be very rewarding, as people come from all over the world to improve their health and teach others. They have some exciting things happening, so go to hacres.com to find out more. We were able to have a short interview with Melody Hord, the Senior Ed ucation Specialist, before our class and after the class, spent the night at a rest stop.

We will be home for a few weeks and have some events that we are working on and will let you know soon.

Peace and love,

Jackie and Gideon Graff

Please visit our website, for more information

www.sproutrawfood.org