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!

Don’t miss out on this one-time-only offer!

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

Jackie’s Vegetable and Fruit of the Month Club-

March and April

Sweet Peas

Peas are in season now and should be available in your garden or in your local farmer’s market. Eating local and organic is best. We also like to sprout dried whole peas (not split peas), which convert some of the starch into protein. Soak the dried organic peas in filtered water for eight hours, drain them and sprout 2-3 days rinsing daily and refrigerate. They are a great addition to any salad. Fresh sweet peas are the best!

Peas are part of the legume family originating from the Middle East to Asia. Most peas are a cool-weather crop, therefore some historians believe their country of origin may have been northern India, Burma, or Northern Thailand, where peas were discovered in a cave and carbon dated at 9750 BC.

Some say the word pea possibly came from the Sanskrit, and others that the Latin Pisum was the true origin of the word. The Old English word pise eventually evolved into pease as in the nursery rhyme “Pease porridge hot, Pease porage cold, Pease porridge in the pot nine days old. ” this refers to a thick mixture of peas and other vegetables that were cooked all day, then eaten cold the next morning then more were added to the pot and the continued to be cooked for many days. This is what I call “cooked to death”.

Peas were one of the earliest cultivated food crops. Cultivation brought stability to nomadic tribes, which made it possible for peas to be brought by travelers and explorers into the countries of the Mediterranean as well as to the Far East.

Some historians believe the Chinese were the first to consider peas a vegetable and consume the entire pea pod and its seeds, leading to the snow pea being developed in China.

During the Middle Ages, dried peas became a staple food of the European peasants. In their dried form peas had the capability of long storage throughout the winter months. They were inexpensive and plentiful and made a filling wholesome meal the poor could afford.

Charles the Great, Emperor of France, was fond of finding new vegetables and fruits from other lands and cultivating them. When peas reached France about 800, he had them planted in his lands. By the 13th century peas were a common food in France. At the end of the 14th century, the Italians had cultivated tiny peas they named piselli novelli which were eaten fresh rather than dried. The French became known for their exceptional tiny peas called petit pois. Some areas of France became well known for their extraordinary little peas.

The familiar garden pea was readily accepted and quickly became popular in Europe during the 16th century. Peas became a familiar Lenten dish not only in France, but in England, too.

Thomas Jefferson, an avid gardener, thought so highly of peas that he planted 30 varieties of them. Peas, apparently, were his favorite vegetable.

Raw fresh peas: One cup of fresh peas contains 124 calories, 4 grams of protein, 22 grams of carbohydrates, and 8 grams of fiber. and 0.4 grams of fat.

The vitamin A count in ½ cup is 534 I.U. Folic acid content is 46.9 mcg; calcium 19.2 mg; iron is 1.3 mg; zinc 0.8 mg; potassium is 134 mg; and magnesium is 23.2 mg.

Frozen: Picked and frozen immediately, although briefly blanched they contain a similar nutrition profile.

The freshest, sweetest peas are those picked right from the garden or at the farmers market in the spring and early summer. When selecting fresh peas, look for pods that are bright green, shiny, plump, and moist. When the pods have a dull look, they are old, have lost moisture, and have very likely lost their flavor as well as many of their nutrients.

Eat fresh peas as quickly as possible. The sugar content of shelling peas begins to turn to starch within hours after harvesting. If stored for too many days, they lose their sweetness, leaving them with a bland, starchy flavor.

The supermarket may have shelling peas, or peas in the pod, in the spring, but by the time the peas reach the market they may be several days old and have lost a great deal of sweetness.

Sugar snap peas, on the other hand, cling to their sugar stores and almost always retain their exceptional sweetness unless they are old and dried up. Look for these in the spring at farmers’ markets, farm stands, and even in the supermarkets.

Snow peas have become so popular they can be found year round in supermarket chains as well as Asian markets. Select those that are crisp and bright green. Avoid snow peas that are wilted, limp, shriveled, and yellowish in color. These are no longer fresh and will have lost their flavor and much of their nutritional value.

Organic frozen peas are closest to fresh peas in appearance, flavor, and nutrients. Avoid defrosting and re-freezing.

Store sugar peas and snow peas in a plastic bag in the refrigerator. Most will keep up to one week, but are best when consumed within 3 days.

Preparation Fresh shelling peas, sugar snap peas, and snow peas can all be eaten raw. Shelling peas do not have edible pods, while sugar snaps and snow peas can be eaten pods and all.

Break open the pods of the shelling peas, also called peas in a pod, run the thumb along the edge where the peas are attached to the pod to loosen them, and collect the peas in a bowl or cooking pot.

Sugar snap peas and snow peas require trimming to eliminate the stringy edge that holds the two halves of the pod together. While cutting off the tips of the pods with a paring knife, pull along the length of the pod to remove the stringy portion, then discard. The only preparation these peas require is washing. Both varieties are ideal in salads and raw soups.

Sweet Pea Humus

Created by Jackie Graff

Sprout Raw Food

Serves 4

3 cups sweet peas (use frozen thawed, left raw, if fresh not available)

6 cloves garlic

2 teaspoons sea salt

2 tablespoons cumin powder

¼ cup olive oil

½  cup lemon juice

1 large avocado

Place peas, garlic, salt, cumin, olive oil, lemon juice, and avocado in a 2HP blender or food processor and blend until smooth (the food processor will not get it as smooth).

Serving Ideas: Place on a plate, swirl humus and drizzle a small amount of olive oil over the humus and garnish with some of the peas and mint and serve with vegetables, chips or pita. This humus has less fat than traditional humus and most of it comes from avocado.

Shelf life: 10 days if it lasts that long.

Snappy Unfried Peas

Created by Jackie Graff

Sprout Raw Food

Serves 8

4 cups sugar snap peas or snow peas chopped by hand on the diagonal

3 cloves garlic

¼ cup lemon juice

3 drops lemon oil

¼ cup extra virgin olive or flax oil

1 teaspoon sea salt

1 cup coarsely chopped fresh basil

1 tablespoon lemon zest

1 teaspoon sea salt

2 cups sliced mushrooms marinated in 2 tablespoon sea salt, ¼ cups lemon juice for 30 minutes and drained

2 cups mung bean sprouts (marinated in 2 tablespoons sea salt, 1 tablespoon lemon juice and 2 cups filtered water for 30 minutes,  then drained)

1. Place garlic in processor and chop well.
2. Add lemon juice, oils, sea salt, basil, and lemon zest, processing well.
3. Pour dressing over sugar snap peas, drained mushrooms, and mung bean sprouts mixing well and serve immediately.

Sweet Pea Salad

Created by Jackie Graff

Sprout Raw Food

Serves 8

4 cups fresh sweet peas (use frozen thawed, left raw, if fresh not available)

½ cup chopped fresh thyme

1 Vidalia or sweet onion

4 stalks celery chopped small

1 red pepper chopped small

Dressing

2 cups macadamia or pine nuts soaked 8 hours and drained

4 teaspoons dry mustard

2 tablespoons raw honey

4 teaspoons ground cumin

3 teaspoons sea salt

4 teaspoons turmeric

½ cup lemon juice

¼ cup filtered water

Place dressing ingredients in a strong blender, blending well and add to the vegetables in a bowl. Mix well and top with a sprig of  thyme.

Dilly of a Pea Salad

Created by Jackie Graff

Sprout Raw Food

Serves 4

Dressing

2 teaspoons sea salt

¼ cup and 2 tablespoons lemon juice

2 tablespoons raw honey

½ cup olive oil or flax oil

2 cloves garlic

Salad

3 cups fresh peas (use frozen thawed, left raw, if fresh not available)

1 sweet onion chopped small

1 red pepper chopped small

1 cup sliced mushrooms (tossed and marinated in 1teaspoon sea salt and 2 tablespoons lemon juice for 1 hour and drained)

1 cup fresh dill chopped very fine

1. Place salt, lemon juice, honey, garlic and oil in the blender and blend until smooth.
2. Marinate mushrooms, drain, place in a bowl and add peas, onions, red pepper and dill.
3. Add dressing, stirring well.

Shelf life: Best-eaten fresh but keeps well refrigerated for 3-4 days.

Sweet Pea and Ginger Soup

Created by Jackie Graff

Sprout Raw Food

Serves 8

2 carrots

4 cups sweet peas (use frozen thawed, left raw, if fresh not available)

reserve 1 cup peas whole

½ sweet onion

2 stalks celery

1 clove garlic

1 teaspoon sea salt

2 inches ginger root

1 ½  medjool dates pitted

1 avocado peeled and pitted

4 cups of filtered water or more for desired thickness

Place all ingredients in a 2 hp blender (except 1 cup of whole peas) and blend until smooth. Add whole peas, and grab a spoon.

Serving suggestion: May be used as a salad dressing.

Peace and love,

Jackie Graff

Raw Food Revival Tour – January – February

We started the year with our first very successful three-week Intensive Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. All of our students were very happy and felt that they got much more than they expected. We are having another class starting May 31^st.  Go to http://rawfoodcert.eventbrite.com/ for more information about this exciting certification. The class is limited and is almost full. The next class will be in September.

The beginning of February we made a quick trip to New York to see our newest granddaughter, Ella. We avoided two of the worst snowstorms in the northeast by driving straight through there and back.

The end of February we had a fabulous week of classes in Florida, meeting lots of new people.  We started with a Caribbean class in Lakeland hosted by  Olive McKey and Kim Smith at her new Namaste Cafe, then on to an Indian class in Orlando hosted by Holley Kelly, and a Tex Mex class in St. Petersburg at the Leafy Greens Café hosted by Denise Becknell, followed by an Italian class in Lecanto hosted by Angela Anderkin; on to an Indian class in Sarasota hosted by Jena Norwood and Patti Foley, and we ended our week with two classes in Naples:  a Greek Celebration and Caribbean Extravaganza hosted by Lisa Thomasi.

In March we went back to Halleluiah Acres for a great class and included a couple of recipes from my new Easter book including “Pineapple Glazed Nam” and my “Easter Coconut Cake” that I featured in the blog last year.

Now we are home for Passover, Easter and Finnley’s second birthday.

Peace and love,

Jackie Graff

Jackie’s Vegetable and Fruit of the Month Club

January and February

Citrus

Various citrus fruits are in season now. We use different citrus juices such as lemons and limes as the acid in our salad dressings and otherwise we just like to eat oranges, tangerines, grapefruit and all of the citrus in season this time of year. Even though citrus is available throughout the throughout the year it is best during the winter. Citrus juices have pulp, which also provides fiber. The citrus juicer in our on-line store is the best one we have found. We have a commercial juicer that we do not use since we got this one. Go to http://Rawfoodrevival.com You do not need recipes- just eat citrus. An important thing to remember is to rinse your mouth or brush after eating citrus because of the acid.  See my latest recipe book “ Get your Salads All Dressed Up” Easy solutions to delicious Raw Vegan Salad Dressings with tips on how to make your own recipes and answer the question “Can you get enough Protein from salads?”

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

Cranberry

Cranberries next to blueberries are the healthiest berries that are available to us fresh. They are full of antioxidants, protecting cells from free radicals. They are much healthier than all of those exotic berries that are processed, bottled, and dried usually with much sugar. Fresh is best.  According to Amy Howell, a researcher at Rutgers University, cranberries are among the top foods with proven health benefits. Researchers are also investigating their potential against cancer, stroke and viral infections. They discovered that the cranberry’s proanthocyanidins are structurally different than those found in the other plant foods tested, which may explain why cranberry has unique bacterial anti-adhesion activity and helps to maintain urinary tract health.

Cranberries contained the most antioxidant phenols compared to 19 commonly eaten fruits, which may play a role in helping to prevent heart disease and certain cancers according to Joe Vinson, Ph.D., research chemist at the University of Scranton in Pennsylvania.

Studies have found that cranberries can reduce the risk of heart disease.  By drinking cranberry juice, individuals have been found to have higher levels of good (HDL) cholesterol and reduce levels of LDL, or bad cholesterol and improved blood vessel function.

Certain compounds in cranberries have been found to be toxic to many cancer tumor cells, including: lung cancer, cervical cancer, prostate cancer, breast cancer, and leukemia. Cranberries may prevent tumors from growing rapidly or starting in the first place. A study published in the June 2004 Journal of Nutrition, discovered that a compound in whole cranberries inhibits prostate, skin, lung and brain cancer cells.

Cranberries contain hippuric acid, an antibacterial, and have a unique ability to inhibit bacteria, including E. coli, from adhering to the urinary tract, preventing urinary tract infections. A compound in cranberries is known to keep Helicobacter pylori, the bacteria that causes most gastric ulcers, from adhering to the cells of the stomach lining.

A study published in Critical Reviews in Food Science and Nutrition in 2002 found that compounds in cranberry juice are great for your oral health. A compound discovered in cranberries, proanthocyanidine, prevents plaque formation on teeth; mouthwashes containing it are being developed to prevent periodontal disease. Why not just rinse and swallow a little cranberry juice.

American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup-a cranberry sauce recipe that was likely a treat at early New England Thanksgiving feasts. Cranberries were also used by the Indians decoratively, as a source of red dye, and medicinally, as a poultice for wounds since not only do their astringent tannins contract tissues and help stop bleeding, but we now also know that compounds in cranberries have antibiotic effects.

Fresh cranberries are at their peak from October through December, just in time to add holiday color, a tart tangy flavor and numerous health benefits to our holiday meals.

We like them year round as juice and or as frozen cranberries. The juice will keep for a month or more refrigerated.

The greatest antioxidant levels are found in fresh raw cranberries and raw cranberry juice is even higher in antioxidants: processing, storage and heating reduce antioxidant levels. There are some studies that indicate that most are destroyed with heat as with other fruits and vegetables.  Compared with 19 other common fruits, cranberries have the highest level of the antioxidant phenol.

Most recipes are for cooked cranberries. It is not necessary to cook them to get a great tasting dish. I use dates and raw honey to sweeten my recipes and I like the raw juice diluted in water. I learned to really like the tart flavor. Stevia in small amounts can also be used to sweeten.  We sell a delicious Cranberry Squares in our web store  order now. Our Cookie Sampler and Fruitcake also make healthy gifts for the holidays or anytime.

Cranberry Cheesecake

Created by Jackie Graff

Sprout Raw Food

Yield 1 cheesecake

1 cup macadamia nuts, soaked for 8 hours and drained
½   cup filtered water
½  vanilla bean
1 teaspoon sea salt
1/2 cup freshly juiced orange
1 tablespoon orange zest
1 cup raw honey
1 cup pine nuts, soaked for 8 hours and drained
2 teaspoons psyllium

1 Honey, Nut and Date pie crust (see recipe)
½-1  cup Cranberry Topping (see recipe)

1. Place macadamia nuts, filtered water, salt, vanilla bean, honey, orange zest and orange juice in blender and blend until smooth.
2. Add pine nuts and blend until smooth.
3. Add psyllium to mixture blending until smooth, let this mixture sit for 5-10 minutes and blend again.
4. Place mixture into pie crust lined spring form pan and top with Cranberry Topping and swirl with a knife or spoon.

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.

Cranberry Topping

Created by Jackie Graff

Sprout Raw Food

2 cups of cranberries
5 pitted dates, soaked in water for 2 hours
½ cup raw honey
½ teaspoon sea salt
½ cup freshly juiced orange juice
1 tablespoon orange zest
1 teaspoon psyllium

1. Place the cranberries, dates, honey, salt, orange juice and orange zest in blender and blend well until smooth.
2. More dates or honey may be added if needed to sweeten.
3. Add psyllium and blend well. Let this mixture sit for 5 minutes and blend again.

Cranberry Orange Sauce

Created by Jackie Graff

Sprout Raw Food

Yield: 8 cups

8 ounces cranberries
2 oranges, seeded and peeled
2 apples, cored and peeled
1 tablespoon orange zest (from organic oranges only)
2 cups walnuts, washed, soaked for 6 hours, and dried for 6 hours in dehydrator (optional)
8 medjool dates, pitted and soaked for 1 hour if they are not soft
1/2 cup raw honey

1. Process cranberries in a processor until finely chopped and remove to a bowl.
2. Process orange, apples, orange zest, dates and honey until finely minced.
3. Place in bowl with cranberries.
4. Process walnuts in a processor until coarsely chopped and add to bowl of cranberries, oranges, and apples.
5. Combine all and mix well. If more sweetness is needed add more dates or raw honey.
6. This is best if made a day ahead and refrigerated.

Shelf Life: This will keep for 3 weeks refrigerated. Bacteria do not like cranberries.

Cranberry and Apple Punch

Created by Jackie Graff

Sprout Raw Food

Serves: 12

10 pounds apples, juiced
2 eight oz packages cranberries, juiced

Ice Ring

1 mold
1 cup cranberries

1. Blend apple and cranberry juices.
2. To make ice ring, place cranberries in mold filled with some of the mixed juices and freeze. To remove ice ring from the mold, place in warm water briefly.
3. Serve in punch bowl with ice ring.

Note: Other juices such as pineapple or orange juice can be used in this punch.

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

“Reviving” the Raw Food Revival Tour Blog

We have been very busy with family, traveling and teaching since my last Blog entry. To revive my Blog and bring you up to date on our travels, I will give brief particulars of all the places we have been.

June- was a little warm in Austin, Texas, a beautiful, eclectic city we found to have a very active community with interests in a healthier lifestyle.  We had an enjoyable stay in Mckiney State Park for a couple of nights between classes, and had time to visit The Ladybird Johnson Wildflower Center.  Our host Dr. Rita Marie Loscalzo organized a large group who wants us to return for more classes on our next journey westward. We also rekindled our friendship with Chavah Aima, an amazing healer who created a new discipline of Alchemical Yoga using raw food, juices and fasting for healing and spiritual acceleration. We are planning a weekend Retreat with Chavah for April 2010 and will let you know more details.  From Austin we went to Dallas for several great classes hosted by Miranda Martinez, Amy Hirsh and Maria Whitworth. We had some individuals that followed us through all the classes.

We were home for a couple of weeks then on to Toronto, Rochester and Ithaca, New York to teach more Kitchen Magic. In Toronto we taught for four days of Italian, Tex Mex, Barbecue, and a whole day class of delicious Raw Food Recipes. We were hosted by Mary Luciano and Lamont Alexander in a beautiful event space overlooking the skyline of Toronto.

Toronto Night Sky Line from our class location

The Brewery in downtown Toronto, the tall building is where we had our classes for four days

When we went into Canada from Detroit, there was no question about the produce we had in the RV. Returning from Canada through Niagara Falls we were detained by the border patrol, confiscating all of our mangos, oranges, passion fruit, and avocados. We should have had lunch in Canada!

Niagara Falls

In Rochester, NY, Monique at Abundance hosted us for a Tex Mex presentation and in Ithaca, NY at the Greenstar Store we presented Raw Barbecue. Everyone was getting ready for a Raw 4^th of July Celebration.

Abundance Coop in Rochester NY

Gideon is cherry picking in NY Finger Lakes region

Greenstar Coop in Ithaca NY

July- We returned to Hallelujah Acres in Shelby, NC for another day long Raw Revival Class with a great turnout. Gwen Morton gathered a great group in Ashville for a presentation and demonstration of a Tex-Mex meal. We ended the month in Nashville, TN with a presentation organized by Alwanda Carothers in the Church of Christ at Lawrence Avenue, and a day long class the next day. Then on to Murfreesboro, TN for a class organized by Stacy King.

August – This was a busy month! On our way to the Raw Spirit Festival we went to Virginia Beach, VA for a desert and barbeque presentation hosted by Todd Owen then on to Richmond, VA for a Tex Mex presentation hosted by Rob Murphy and the day following we had a half day Caribbean Extravaganza. We were hosted by Alysse Muldoon at the Briarley Hill Retreat, MD for a Barbeque presentation. This is a picturesque farm and retreat that focuses on raw food and juicing to achieve a better state of health. The accommodations are stunning and it is only 45 minutes from Washington, D.C. We need to get some of our politicians over there to understand what real healthcare is all about.

Briarly Hill Retreat, - view from window

Briarly Hill Retreat

The next five days were spent at the Raw Spirit Festival, which was held at a beautiful 4-H center in MD. We had a great time with presentations and selling food (which everyone loved). Our thanks to Happy Oasis for her vision to organize these festivals and we encourage presenters, volunteers and participants to continue attending and supporting their efforts.

Jackie & Gideon at the Raw Spirit Festival in Maryland

From left: Gideon, Rhonda (Barefoot Artist) Bethanne, Shashi, Jackie, Sarah, Anna - The Raw Food Revival Tour volunteers, thank you for your amazing help

September- After the Raw Spirit Festival we went to Silver Springs, MD where we were hosted by Shari Mollerick and Patricia Monica for a presentation and Tex Mex meal. Then we were on our way to Rockville, MD for a presentation with an Indian theme hosted by Sharon Greenspan. Sharon serves her community with many classes, so contact her if you are in the area. The last stop was in Baltimore for two days of classes at the home of Andrea and Stein Langlie. We thank all those who hosted us took our classes on this trip and will honor your enthusiastic request to return.

October- We traveled to Huntsville, AL for two days of classes hosted by Donna and Al Turman at their the Brindlee Mountain Baptist church. We unloaded for our first class in the middle of a tornado warning with an unbelievable amount of rain. The class was great and everyone arrived safe and sound. We ended the month with a Thanksgiving class at home.

November we will be traveling to Hickory and Ashville NC for Holiday classes, and returning to Shelby, NC for a Raw Revival Class. Click here to see the tour schedule!

December we will be teaching Holiday classes in Athens, GA, Greenville, Columbia, Charleston, Rock Hill and Myrtle Beach, SC, and Charlotte, NC For information on these classes. Click here for our seminar schedule

Janurary -we will be instructing our three week intensive Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. This class is limited and has a few openings. For details and to request an application click here!

February- we will return to Florida. If anyone would like to host us in the areas we are presenting, please click here see our hosting program!

Coming up soon – Feeding Finnley, Fruit and Vegetable of the Month Club, with yummy delicious recipes

Peace and love,

Jackie Graff

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.

So what are you going to serve or take to your family’s holiday celebration?
This is always the question for those who want to eat a diet of fruits, vegetables, nuts and seeds and not alter the nutrition with heat over 105 degrees. The Raw Easter Coconut Cake and Asparagus recipes will be a hit at your holiday dinner.

This recipe for a delicious Raw Coconut Cake dressed up for Easter tastes so much like the cake I use to make with my mother for holidays. My job was to grate the fresh coconut, as she would never use the packaged coconut, so thank goodness for food processors. This cake is so delicious people will not know it is raw, and it can be made ahead of time and refrigerated.

Raw Easter Coconut Cake
Created by Jackie Graff
Sprout Raw Food

Serves 12

Cake
2 teaspoons vanilla powder or flavoring
1 teaspoon sea salt
1 cup raw agave nectar
5 cups coconut, freshly chopped in food processor (reserving 1 cup to top cake)
3 cups almonds soaked for 12 hours, drained, and dehydrated for 12 hours

1. Place coconut meat in food processor and process until finely chopped.
2. Add vanilla powder and salt to the coconut mixture and process.
3. Add agave nectar and process until mixed well and place in a bowl.
4. Process almonds to flour and add to mixture, mixing well, by hand.
5. Press ½ of mixture into an 8-10 inch plastic lined cake pan and turn over on a serving plate.
6. Top with ¼ inch of frosting and some of the chopped coconut.
7. Press the other ½ of mixture into an 8-10 inch plastic lined cake pan and turn over on top of first frosted layer.
8. Generously spread remaining frosting over top and sides of cake and cover with rest of dry coconut.

Cake Frosting
1 1/2 cups macadamia nuts, soaked for 8 hours and drained
½ cup raw agave nectar
½ teaspoon sea salt
½ vanilla bean
1 ½ cups young coconut water
1-cup young coconut meat
¼ cup coconut butter
1 tablespoon psyllium
1 cup fresh dry coconut meat, chopped fine

1. Place the macadamia nuts, agave nectar, salt, vanilla bean, and young coconut water into a blender and process until smooth.
2. Add the young coconut meat and coconut butter, blending well.
3. Add psyllium blending well and stir in dry coconut meat.
4. Refrigerate the mixture for 10 minutes to thicken.
5. Generously spread frosting over cake and cover with finely chopped dry coconut meat

Nest of Coconut Eggs

Nest
1 cup fresh dry coconut meat, chopped fine
3/4 teaspoon of Barley Max to color the nest green

* using gloves makes it easier to make the nest and eggs.

1.Toss the coconut meat and green powder together by hand to evenly distribute color.
2. Make a nest in the center of the cake with this green colored coconut, with an indention in the middle.

Eggs
1 cup coconut butter
½ cup agave nectar
½ vanilla bean
¼ teaspoon sea salt
2 cups fresh dry coconut meat, chopped fine and frozen for thirty minutes.
For coloring agents use small amounts of Beet Max, Carrot Max, and turmeric for coloring the eggs pastel pink, orange, and yellow.

1. Blend coconut butter, agave, vanilla bean, and sea salt and add the frozen coconut, hand mix and divide into three bowls.

2. Color each bowl of mixture with a small amount of the coloring powders mixing well. Beet Max (1/8 teaspoon), Carrot Max (2 teaspoons), and turmeric (½ teaspoon).

3. Refrigerate these for 15 minutes, or place in the freezer for 5 minutes, which will make this mixture firm.

4 This mixture should be firm enough to roll into small balls or “eggs”, not hard. If not firm enough, refrigerate a little longer.

5. Place the eggs on a plate and back in the refrigerator to harden and arrange in the green nest. There should be enough eggs to place around the cake.
6. Garnish with edible violets (we have wild organic violets growing in our yard).

* This cake will keep covered for a week in refrigeration. When transporting, just make sure the temp remains 72 degrees or below, which will keep the coconut butter from melting.

•  For easy opening of young coconuts get our “Nuts about Coconuts” DVD including many other great recipes for coconut. If you cannot find young coconuts, we can ship frozen young coconut meat and frozen young coconut water, go to www.sproutrawfood.org for items that we can ship.
•    We have a great price on vanilla beans and will include a recipe for Vanilla Powder with an order.

Jackie’s Vegetable and Fruit of the Month Club

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.

Join my Vegetable and Fruit of the Month Club for delicious ways to serve in season fruit and vegetables. To order, please email me at jackie@sproutrawfood.org

Coconut

I chose coconut because it has been traditionally eaten at Easter. Coconuts and coconut oil are high in lauric acid, a component of mother’s milk, which is converted by the body into compounds with antiviral, antimicrobial and antifungal properties, according to Dr. Mary Enig**, Ph.D. These properties have lead to research on the potential benefits of coconut oil in the treatment of HIV, SARS, and other viral ailments.? Because coconut oil is, in large part, made up of medium chain triglycerides, it doesn’t have to be broken down in the digestive tract like other fats and can immediately be used by the body as fuel. This makes it ideal for people with slow metabolism or low thyroid (hypothyroidism) and for people with Crohn’s Disease, colitis and other digestive disorders who normally have problems digesting fats. ??Since coconut oil is burned by the body as fuel rather than being stored as fat it’s ideal for those interested in weight loss. Dr. Bruce Fife writes that coconut oil is good for diabetics since it not only does not contribute to the disease but in fact helps control blood sugar. A number of other references refer to the use of coconut oil in combating chronic fatigue, candida, and parasites as well as for skin and hair care. ??Coconut oil is truly an ideal food: it is not hydrogenated, contains no trans fats and is very stable with a long shelf life.

Asparagus

At Easter, asparagus is often served as it is in season, so take advantage of the fresh organic asparagus! Asparagus is an excellent source of anti-oxidants such as vitamins A and C. These antioxidants are destroyed with the application of heat such as steaming, sautéing or roasting, therefore eating asparagus raw will retain all of the nutrients. Asparagus has a high content of vitamin K, Folate, and folic acid. It is considered to be a diuretic, is anti-inflammatory, and naturally detoxifies the body. Asparagus prevents the formation of kidney stones, detoxifies the kidneys, and prevents urinary tract infections. Lowering cholesterol and reducing high blood pressure are additional benefits and asparagus is one of the richest sources of rutin, a compound that strengthens capillary walls.

Asparagus is a particularly rich dietary source of glutathione, which is a small protein, composed of three amino acids: cysteine, glutamic acid, and glycine. Nutrition researchers have regarded it as the most valuable detoxifying agent in the human body. Glutathione has also been called the “master antioxidant” that regulates the actions of lesser antioxidants such as vitamin A and vitamin E within the body and is a regenerator of immune cells. Disease and aging can cause a reduced tissue and blood level of glutathione. The dietary forms of glutathione are efficiently absorbed into the blood, which is not true for glutathione supplements. Cooking and processing greatly reduces the glutathione content in dietary sources.  Raw fruits and vegetables are rich sources of glutathione especially asparagus, avocado, carrots, tomatoes, spinach, and grapefruit, and apples.

Last but not least, asparagus has long been considered an aphrodisiac and along with garlic, I think could be considered the raw food Viagra! Eat more asparagus!

Asparagus is a great vegetable to add to your garden, as it returns each year. Find bunches with firm stalks and tightly closed tips, refrigerate the stems, by wrapping in moist unbleached paper towels for 3 days (eating them as fresh as possible is the best). To prepare, snap off the woody stems ends, which break naturally at the right place. I can just sit and munch away at a whole bunch for a meal. For serving suggestions:

•    The tips can be cut off and mixed in with a blended soup (see recipe) or added to a salad.
•    The stems can be juiced with other greens.
•    The stems from a bunch can be thinly shaved with a vegetable peeler, cut off the tips and marinated both with lemon zest, lemon juice, extra virgin olive oil, and sea salt to taste. This mixture can be tossed with spirialized zucchini (see recipe).
•    Served with a dip or sauce (see recipe).
•    Make an asparagus quiche (see recipe).

Marinated Asparagus and Zucchini
Created by Jackie Graff
Sprout Raw Food

1 bunch asparagus
1 zucchini shredded or spiral cut
1 red pepper sliced very thin
zest of one lemon
¼ cup lemon juice (juice of 1 lemon)
¼ cup extra virgin olive oil
1 garlic clove minced
½ teaspoon sea salt

Hold the woody end of asparagus and thinly shave the whole stalks of asparagus with a vegetable peeler, cut off the tips, add spiral cut zucchini and marinate with lemon zest, lemon juice, olive oil, and sea salt.

Serving suggestions: Save three stalks and tie a bow around them with a piece of red pepper, to lie on top of this salad.

Dilly Coconut Dip
Created by Jackie Graff
Sprout Raw Food

Yields 3 cups

2 cups young coconut meat
½ cup young coconut water
2 tablespoons lemon juice
1-2 teaspoons agave nectar or raw honey
2 cloves garlic
1 teaspoon sea salt
1 cup fresh dill, chopped

1.    Blend coconut meat, water, lemon juice, agave nectar, garlic and salt in a blender until smooth, and stir in dill.
2.    Garnish with dill sprig.

* For easy opening of young coconuts get our “Nuts about Coconuts” DVD
including many other great recipes for coconut. If you cannot find young coconuts, we can ship frozen young coconut meat and frozen young coconut water, go to www.sproutrawfood.org for items that we can ship.

Creamy Asparagus Soup
Created by Jackie Graff
Sprout Raw Food

Serves 8

½ cup pine nuts soaked for 4 hours and drained
½ cup macadamia nuts soaked overnight and drained
4 cups filtered water
1 lemon juiced
1 bunch asparagus with the tips cut off
2 cloves garlic
2 teaspoons sea salt (optional)

Chop:
6 celery stalks chopped fine
6 green onions sliced fine

1.    Place pine nuts, macadamia nuts, water, salt and lemon juice in a blender and blend until creamy.
2.    Add asparagus and garlic to the blender (except tips) and blend until creamy.
3.     Pour soup over celery, onions and asparagus tips.
4.    Soup may be placed in a dehydrator for 15 – 30 minutes to warm.

Shelf Life: 2-3 days

Asparagus Quiche
Created by Jackie Graff
Sprout Raw Food

Serves 8-16

1 cup pine nuts soaked for 2 hrs and drained
2 cloves of garlic minced
2 lemons juiced
1 teaspoon sea salt
1 tablespoon cumin
1 tablespoon curry
1 teaspoon turmeric
1 cup filtered water
2 teaspoons psyllium

½ small sweet onion, chopped fine

2 bunches asparagus, tips cut off and stems chopped fine (reserve tips for garnish on top of the quiche)

1 Savory Nut Crust
Paprika for garnish

1.    Place pine nuts, garlic, lemon juice, salt, curry, cumin, turmeric, water, and psyllium in blender, blending until smooth and remove to a bowl.
2.    Slice asparagus stems fine, by hand and add to the pine nut mixture.
3.    Add onion to food processor, chop fine and add to above mixture stirring all well.
4.    Place into a nut and seed crust in a quiche or pie plate.
5.    Garnish with asparagus tips around the edge.
6.    Sprinkle with paprika for color.

Serving suggestion: This may be warmed in the dehydrator for 45 minutes at 95 degrees and keeps well for several days refrigerated.

Savory Nut Crust
Created by Jackie Graff
Sprout raw Food

Serves  8 to16

3/4 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
3/4 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
3/4 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
1/3 cup ground flax seed
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
¼ cup thyme, chopped

1.    Place almonds and salt in processor and process until mixture resembles flour.
2.    Place pecans, walnuts and thyme in food processor and process until mixed well.
3.    Press mixture into glass pie or quiche plate.

Eat Asparagus and make your body happy!

This month I will provide these recipes free! 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 fruits and vegetables. To order, please email Jackie at jackie@sproutrawfood.org

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