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

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