VegWorld 6 by VEGWORLD Magazine

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contents THE FUN SIDE OF VEGETARIAN LIVING 09 BO KNOWS The Quest for Fire

Find out the best apps to enhance your veggie lifestyle in 2013. pg. 13

BIZARRO CARTOON

TOP VEGGIE APPS 2013

FAMILY & LIFESTYLE 17

ALLY’S CORNER: YOGA FOR THE VEGGIE SOUL by Ally Hamilton You won’t believe this decadent chocolate pie is not only vegan, but completely raw. pg. 41

FIVE STEPS TO EATING HEALTHY IN THE NEW YEAR by Dr. Janice Stanger

DISCOVER RAW FOOD AND MAKE THIS YEAR’S WEIGHT-LOSS RESOLUTION YOUR LAST

Find out the secret to making this year’s weightloss resolution your last. pg. 23

contents NUTRITION AND THRIVING DROP SOME G-BOMBS AND 28

WIN THE WAR ON CANCER by Dr. Joel Fuhrman

RECIPES FOR FOODIES CHERIE SORIA’S BEST 33 by Cherie Soria

JASON WROBEL’S CLASSICS

ORDINARY PEOPLE/ EXTRAORDINARY RESULTS 54 A JOURNEY OF RICHES TO RAGS, COMPASSION, AND HAPPINESS

FROM THE BOOKSHELF 63 THE RAW CURE: HEALING BEYOND MEDICINE

by Jesse J. Jacoby

by Jason Wrobel

JENNIFER CORNBLEET’S DELIGHTS 41

by Jennifer Cornbleet

REGULARS

CREDITS

FOUNTAIN OF RAW 46

EDITOR’S NOTE

REVIEWS AND RECOMMENDATIONS

SWEET TOOTH

by Vesanto Melina, MS, RD

by Chef Sal Montezinos

MATT’S MUNCHIES 49

by Matt Amsden

SHAZZIE’S DECADENCE 50

by Shazzie

VICTORIA BOUTENKO’S FAVORITE 52

by Victoria Boutenko

VegWorld Staff & Contributing Writers

A Message from the Editor of VegWorld Magazine, Steve Prussack

Vegworld’s Pick of the month - Jay and Linda Kordich’s “School of Juicing”

CREDITS VegWorld Staff Editor-In-Chief: Steve Prussack Associate Editor: Julie Varon Graphic Design: Veronique Zayas Contributing Photographer: Elan Sun Star Media: Raw Edge Productions

CONTRIBUTING WRITERS Matt Amsden

Vesanto Melina

Victoria Boutenko

Dan Piraro

Jennifer Cornbleet

Bo Rinaldi

Beryl Greensea

Shazzie

Dr.Joel Fuhrman

Cherie Soria

Ally Hamilton

Dr. Janice Stanger

Sal Montezinos

VegWorld Magazine

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EDITOR’s NOTE

A Message from the Editor of VegWorld Magazine, Steve Prussack

different level.

appy new year and welcome to another edition of our magazine. This month, we are featuring tips on how to achieve your goals and dreams in 2013, and particularly by including more raw fruits and vegetables in your diet. Our topic is near to my heart. I have been interested in raw veganism since incorporating more raw food into my life 10 years ago. While it was animal rights that brought me to veganism, raw food showed me I could feel great and thrive on a

y first veggie-living venture was the start-up of the award-winning radio show “Raw Vegan Radio.” In the 9 years I have spent interviewing the leaders of the raw movement, I have become knowledgeable about how this diet can benefit all of us. The radio show features not only raw foodists but also leaders in vegan living such as Dr. Will Tuttle, Rory Freedman, the producer of Earthlings Shaun Monson, Howard Lyman and many others.

W W

hile I still produce programs for Raw Vegan Radio, I am creating a brand-new program especially for VegWorld Magazine readers. We will be featuring up close interviews with some of the leaders in veggie living whose articles are in the magazine. Both Raw Vegan Radio and VegWorld Magazine Radio are free podcasts. e felt this month’s topic would be a great way to start the new year, especially if you are looking to shed a few pounds. Eating more raw vegan foods will help you lose weight, increase energy, gain clarity and achieve your personal and business goals faster. We feature recipes from the culinary leaders in the raw food movement that are both delicious and not difficult to prepare.

ou will also find we are bringing some new features to the magazine this month. This includes a monthly yoga video and article just for our readers. There are some other surprises too.

VegWorld Magazine

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EDITOR’s NOTE

A Message from the Editor of VegWorld Magazine, Steve Prussack

Enjoy the magazine and I’ll see you next month. Drop by our new VegWorld Magazine website for updates and news at www.vegworldmag.com.

Publisher of VegWorld Magazine

VegWorld Magazine

Subscribe free to Raw Vegan Radio to hear free interviews with the leaders in raw and vegan living.

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The Fun Side

Of Vegetarian Living

Bo Knows: The Quest for Fire Bizarro Cartoon Top Veggie Apps 2013

Bo Knows - The Quest for Fire | Bo Rinaldi

Bo Knows: The Quest for Fire by BO RINALDI

When I learned that this month’s VegWorld Magazine would feature the many benefits of raw food, I saw it as a rare opportunity to rant about a topic that is near and dear to my heart. Raw food has been considered by many – including me – to be the pure path to regeneration, self realization and compassion. Many theories abound regarding when we humans first started cooking our food. But one thing is clear to me: Without a doubt the introduction of fire to cook our food was the first sign of barbarism. As food in its natural state is perfect, there was never a need to use fire. Indeed, at the turn of the 20th century, the work of Swiss doctor Maximilian Bircher-Benner brought a VegWorld Magazine

great understanding to European scientists that you could maximize your “Vital Force” and cure disease just by eating fresh raw fruits and vegetables. His popular breakfast cereal, Muesli, still is on the shelves of supermarkets today and a testament to the truth of the benefits of raw pure ingredients.

The “KISS” principle of Silicon Valley (Keep It Simple Stupid) applies when it comes to making raw fruits and vegetables a staple of your healthy diet. Issue 006 - Jan 2013 |

Bo Knows - The Quest for Fire | Bo Rinaldi Fire burns hot though, and the bistros and cafes of Europe ran rampant with the conquest of the west, and domesticated animals became the sign of wealth on both continents. A simple look at our society today, however, proves that wealth without health is not working out real well for us. Clearly, we got something wrong. The reality is the more simple one’s diet, the healthier the human. The raw food lifestyle takes a different spin on “fire” and views it instead in terms of a fiery passion for science, experience and personal intuition leading millions to the wisdom of our ancestors, as well as the modern works of Herbert Shelton and Norman Walker. Think in terms of, “Keep it Simple Stupid.” The so-called KISS principle works in Silicon Valley. It also works when it comes to a healthy balanced diet. The raw food life we led thousands of years ago is still, today, the most natural, healing and sustainable approach to a long and happy life. Naturally eating as a fruitarian during the summer, for example, and having access to organic raw plant-based foods is pure joy. The recipes in this issue of VegWorld will give you a great start on your raw food journey. If you want more information, recipes and ideas, other “cookbooks,” including “The Complete Idiot’s Guide to Raw Food” and “The Complete

You can actually see the life force energy of a particular food through a technology called Kirlian Photography. Live, raw foods have a high degree of life force, vitality and energy.

Idiot’s Guide to Juice Fasting” have even more great raw ideas. May the joy and happiness of a fresh and living food lifestyle fuel you in all you do. One thing is certain: You will have more fire than you have ever experienced before by going raw, even for a day!

ABOUT THE AUTHOR

Bo Rinaldi is an entrepreneur, chef and co-owner of the acclaimed Blossoming Lotus restaurant in Portland. A proponent of the fantastic benefits of the vegan lifestyle, Bo is the co-owner of VeganFusion.com, blogs frequently at BoRinaldi. com, and is the co-author of many top-selling books, including Vegan Fusion and five Complete Idiot’s Guides. Bo has been a vegan since 1960 and has managed, partnered or owned many companies in the organic movement. Find out about Bo Rinaldi’s Healthy Cooking Lessons program here.

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Bizarro Cartoon | Dan Piraro

Dan Piraro is a painter, illustrator and cartoonist best known for his award-winning syndicated cartoon panel Bizarro. Piraroâ&#x20AC;&#x2122;s cartoons have been reprinted in 15 book collections between 1986 and the present.

VegWorld Magazine

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VegWorld Magazine

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Top Veggie Apps 2013 Did you get a new iPad, iPod or iPhone for the holidays this year? Want to kickstart your veggie New Year’s resolutions? This month, we share with you our top app picks for digital devices. Some are free and all are worth your download bandwidth. Here are our favorites to take your veggie lifestyle to a new level in 2013.

21 Day Vegan Kickstart (Free)

Created by the reputable Physician’s Committee for Responsible Medicine, the 21Day Vegan Kickstart app gives you recipes and resources to improve and regain your health. It includes step-by-step recipe photos, making it an ideal tool for the novice vegan chef. Oh, and did we mention, it’s free!

Peta (Free)

Help animals while on the go with PETA’s mobile app. You can participate in urgent action alerts against cruetly to animals. For added fun, every action you take will earn you points and badges. So get started today and become an on-the-go animal rights activist!

Veg Travel Guide by Happy Cow ($2.99)

This amazing app is a vegetarian’s dream for finding veg-friendly restaurants in more than 90 countries or at your current location. You can even save your list of favorites and share with your friends.

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Top Veggie Apps 2013 The Mastery of Love Cards - Don Miguel Ruiz ($3.99)

Gratitude Journal ($ 0.99)

Improve your life one day at a time with this spiritual journal. The idea is to write down five things you are grateful for each day and watch your life change forever. Your journal serves as a constant reminder of the most important things in life.

The Mastery of Love Cards app features 48 cards with inspiring passages from the book of the same name by the New York Times bestselling author Don Miguel Ruiz. This app will help you recognize the fear-based beliefs and assumptions that undermine love and lead to suffering and drama in your relationships.

Pocket Yoga ($2.99)

The practice of yoga becomes beneficial when done on a regular basis. With Pocket Yoga you can keep up with your practice at your own pace in the comfort of your own home.

BabyCakes- Vegan and Gluten-Free Baking by Erin McKenna ($3.99)

Vegan and gluten-free baking at its best. This video-based baking app includes video recipes, techniques, and tips for donuts, cookies, cupcakes, pies, pretzels, sandwich bread, teacakes and more. VegWorld Magazine

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FAMILY

AND LIFESTYLE

Ally’s Corner: Yoga for the Veggie Soul Five Steps to Eating Healthy in the New Year Discover Raw Food and Make This Year’s Weight-Loss Resolution Your Last

Ally’s Corner: Yoga for the Veggie Soul | Ally Hamilton

Ally’s Corner:

Yoga for the Veggie soul by Ally Hamilton

Ally’s Corner is a brand-new exclusive feature in VegWorld Magazine. Enjoy monthly tips to begin, heighten, and thrive with your veggie yoga practice.

VegWorld Magazine

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Ally’s Corner: Yoga for the Veggie Soul | Ally Hamilton

ow that the holidays are behind us (Happy New Year!!), it’s the perfect time for a little Yoga Detox Flow. Even if your biggest indulgence was glutenfree vegan pumpkin pie and non-alcoholic almond milk “egg nog,” the holidays still tend to be a time when we overindulge, stay up a little later than usual, experience the stress around holiday travel, and suffer the comments of drunk Uncle Henry! If you’re on a cleanse, or thinking about doing one, this is the perfect practice to maximize your detox process. And even if you’re not, it’s a great practice to start off the new year. If you’re new to yoga, you should know that breathing deeply and consciously is the foundation of the physical part of the practice. The breath is always happening in the now, so if you stay focused on your full inhales and complete exhales, you’re training your mind to be present, awake, aware and engaged with what is happening from moment to moment. If you’re like every other human I’ve ever met, unless you work pretty diligently to quiet your mind, it will tend to head in two directions, the past and the future. When we head into the past, there’s usually an accompanying feeling of depression. There’s something back there we’d like to do over, or rewrite, or revisit. And when we head into the future, it’s usually with anxiety. We are trying to predict or control the

This key to a successful yoga detox is to focus on your breath and quiet the storm that’s always raging in your mind.

way things will go. Kind of like trying to control the tides of the ocean, it’s a fruitless endeavor. So, ultimately, the practice of yoga is about quieting that storm that’s always raging in the mind so we can be present from moment to moment, and so that we are not forever going up and down with the inevitable ups and downs of life. If you can approach this practice with the intention of breathing deeply, you should end up feeling centered, grounded and wrung out by the end. Listen to your body, move as slowly as you need to, modify anything that doesn’t feel right, and take as many breaks as you like! Wishing you peace, good health, and lots of laughter in the New Year!

ABOUT THE AUTHOR

Ally Hamilton practiced yoga in New York City with the incomparable Dharma Mittra. She has been teaching yoga to students and instructors in Los Angeles, California since the beginning of 2001. In 2009, Ally opened an extremely popular and successful yoga studio, Yogis Anonymous, in Santa Monica. Ally also instructs a world-wide audience at https://yogisanonymous.com/ members/. Ally’s corner will be a regular feature in VegWorld Magazine. VegWorld readers can also try Ally’s site for 15 days free using the coupon code “VegWorld.”

VegWorld Magazine

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VegWorld Magazine

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Five Steps to Eating Healthy in the New Year | Dr. Janice Stanger

Five Steps to Eating Healthy in the New Year by Dr. Janice Stanger

Changing your eating habits is a learning process, not unlike mastering reading. You may remember developing your own reading skills, or maybe you’ve watched a child increase her proficiency as she moves from one grade to another. Generally, a student starts with learning the alphabet, reciting all the letters from A to Z. Then the child is taught the sound each letter makes. From there, she can start sounding out or recognizing simple words. The child advances from kindergarten picture books to Shakespeare, but the process takes time, patience, and motivation. Certainly some ultra-gifted students can read difficult literature right after learning their ABC’s, but the vast majority of us can’t. We need to learn one step

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at a time. Just as you became skilled at reading, you can master a whole-foods, plant-based eating plan that will make you healthy and melt the pounds away. It’s easy: just follow these five simple steps. And remember to take them one step at a time.

Becoming a healthy eater is like learning to read. You must take it one step at a time to be successful in the long run.

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Five Steps to Eating Healthy in the New Year | Dr. Janice Stanger

Step 1: Pre-contemplation

At this stage, you are not even aware you have a problem. Or you simply don’t care. You scarf down fast food, processed meat, chips, white bread, soda, cheese, and other health-killers while in denial of the consequences. In order to move to the next step, you need to recognize (and care) that you have a problem. You can do this by educating yourself on the devastating health and environmental consequences of poor food choices and obesity. Or focus on the cruelty of raising animals for food to motivate you to consider new choices. Since you’re reading VegWorld Magazine, you are already on the right track. You can also write down the reasons you want to be healthy and slim, thinking about all the people and pets you care about and who care about you. Consider the example you are setting for any children in your life.

Step 2: Contemplation

You now acknowledge and care that you have a problem, and part of you wants to fix it. You’re ambivalent though. Part of you still argues against any change. Maybe you tell yourself that your social life might change; or you believe you can’t live without those tortilla chips; or you don’t quite believe that you will get enough protein or calcium. Breaking old habits and thought patterns may seem difficult and not worth the effort. To move forward, you must master your own ambivalence. This is truly the most difficult stage. No one else can do this for you, although talking about your feelings with a trusted friend or counselor may help. Write down the reasons to change and the

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Once you decide you are ready to get healthy, you need to carefully plan for the switch by writing down specific goals. It would be a mistake to skip this crucial step.

barriers that are holding you back. What you are likely to notice is that the pain of change is short-term while the rewards will last the rest of your life. Think about other challenges you have mastered and how good you felt after. Build your confidence that you can achieve healthier eating habits. Realize that your past failures were simply a chance to see what did not work. You can find out what does.

Step 3: Preparation/planning

Preparation does not have to take a long time, but it does need to be thoughtful. This stage is fun, but also hard work. So, you might be tempted to skip it and jump right into action. This would be a mistake, like expecting a child to read Shakespeare right after she learned to sound out her first picture book. One key task at this stage is to learn which eating plan best supports long-term health and weight loss. A whole-foods, plant-based diet will allow you to prevent, and even reverse, most chronic disease. If getting slimmer is also your goal, this healthy diet lets you drop pounds without arbitrary portion control, hunger, or deprivation. You can eat when you are hungry and stop when you are full. Since

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Five Steps to Eating Healthy in the New Year | Dr. Janice Stanger you will feel satisfied, this is the easiest diet to stick to. Take a week or two to figure out what you would eat when you make the switch. Consider what to substitute for animal foods and manufactured junk foods. Find new recipes in this magazine, in books or online. And scope out restaurants that offer healthy, plant-based choices. Another key task at this stage of change is to write down specific goals. People who set goals are more likely to be successful in maintaining long-term change. For example, you might decide you want to lose weight at a sustainable pound or two a week. You could set a goal to eat four kinds of vegetables and three kinds of fruit every day. Another goal might be to limit junk foods to 5% of your total calories.

Step 4: Action

This is certainly the most rewarding stage. You experience the thrill of success as you move ahead, and your confidence soars. Your task is to keep on track one day at a time. If you find progress is slow and you eat foods you know are unhealthy, take this as a learning experience. Why did this happen? What can I do better next time? What strategies worked before? Change does not happen in a straight line or all at once. Be patient with your process. If you keep a food journal and weigh yourself once a week, you can see your progress and build your determination. You will find that your tastes change after a few weeks with no animal or junk foods. Be happy that an apple now seems as appealing as a bag of chips used to.

Step 5: Maintenance

At this stage, what was once a distant goal now has become habit. Your task now is to

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Sticking to a healthy diet requires forward momentum. When you stop, you are going to fall. Find fresh sources of inspiration and information like books and radio shows.

keep from becoming complacent. Maintenance is an active process. A good comparison is staying balanced on a surfboard or bicycle. When you keep moving forward, balance is natural. When you stop, you are going to fall. So keep moving ahead by trying new foods, finding new restaurants and recipes, reading books, listening to radio shows or podcasts on whole foods, plant-based diets, educating others, making charitable donations, doing volunteer work, or other activities that keep you from falling into a rut. If you do backtrack to old eating habits, it will be easier to jump into the stages of change again and regain success. Donâ&#x20AC;&#x2122;t let temporary lapses interfere with your long-term success. You can learn to enjoy a whole-foods, plantbased diet, just as you learned to read your favorite books or magazines. Itâ&#x20AC;&#x2122;s now 2013. Are you ready to get healthy?

ABOUT THE AUTHOR

Dr. Janice Stanger has a Ph.D. in Human Development and Aging from University of California, San Francisco. Find out more about Dr. Janice Stanger by visiting her website here.

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E R TU A FE

Discover Raw Food and Make This Year’s Weight-Loss Resolution Your Last

Discover Raw Food and Make This Year’s Weight-Loss Resolution Your Last There has been so much talk lately about what is the ideal diet for the human body, it could make anyone’s head spin. Understandably, we all want to know what diet is the most natural for us. And, more importantly at this time of year – with New Year’s resolutions aplenty – each of us is desperate to know: Which diet will help me lose weight fast and safely? And which diet will allow me to keep off those extra pounds for a long and healthy life? The answer to both of these questions is easy. But you have to wade through a lot of bad advice to get there. Beware. Marketers are everywhere this time of year, trying to get you to buy their latest pill, weight-loss drink, or diet book. Just last month we highlighted the most recent weight-loss “panacea” being marketed to the mainstream: The Paleo Diet. Dr. John McDougall educated us on why this “diet” is nothing more than a recycled fad in a shiny new wrapper, based on a myth about our hunter-gatherer ancestors, and just plain bad for your health. (See VegWorld Magazine, Dec. 2012, “The Paleo Diet: Is it our ‘Natural’ Diet or an Unhealthy Relic”). But what if we told you that there really is a diet that has existed since the dawn of man, for VegWorld Magazine

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Discover Raw Food and Make This Year’s Weight-Loss Resolution Your Last which our bodies were designed, that is simple and delicious to follow and will virtually tear the fat off your thighs and tummy? What if we also told you that you won’t need pills, expensive surgery, or a guide book to get these results? And, better yet, what if we told you that you will not only shed those stubborn extra pounds, but many of your illnesses too? What is this magical diet? To find the answer, look no further than your garden. Raw fruits, vegetables, nuts and seeds were designed by nature to have everything you need to thrive. And your body was designed to function optimally when you eat a diet rich in these perfect foods. If you are a regular VegWorld Magazine reader, then you already know that a plantbased diet is superior for human health and longevity to a meat-based one (See, for example, VegWorld Magazine, Nov. 2012, “When Friends Ask: Why did you Quit Meat?”). But did you also know that the difference between a fresh, nutrient-dense, plant-based diet and nutritionally dead, heavily-cooked or processed one is equally as staggering? The simple fact is that human altered food isn’t what our bodies were designed to digest. From time immemorial humans and their predecessors roamed about foraging on whatever leafy greens and local fruit they could find. They certainly didn’t rummage through the ashes of wildfires in search of cooked food. Think about it. If for a moment you can set aside all of your learned notions about how cooking food makes it more digestible, then it really makes little sense at all. Living foods promote healthy, living bodies. It’s that simple. Everyone knows cooking food too much destroys much or most of its nutritional content. But equally important, living food has one critical advantage over cooked foods you may not know about: An abundance of living enzymes. Enzymes are the catalysts for life. Without them, the chemical reactions that take place within our bodies every second of every day would be impossible. Unfortunately, many scientists believe that our bodies’ systemic enzyme production slows as we age, and that we are only born with a certain amount of enzyme reserves. While our bodies’ vital enzymes can be used for digestion, they are urgently needed in every living tissue and cell of our bodies to aid and carry out the processes that keep us alive. Digestive enzymes on the other hand are the ones we get from our food. These miracles of nature are important because they do much of the work to break down our food into the basic nutrients needed to fuel our bodies before our own digestive process begins. So what happens to these enzymes when you cook your food? They denature; they break down and become inert. And, like any living thing, when you heat enzymes too hot, they die. VegWorld Magazine

Living foods contain vital enzymes that help us digest and allow our bodies to do the more important work of keeping us alive and healthy.

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Discover Raw Food and Make This Year’s Weight-Loss Resolution Your Last Without the digestive enzymes we’d normally be getting from our fresh food, we have to rely on our own store of systemic enzymes to break down our food for us. Being so hampered with this menial task, however, our bodies’ own enzymes become unable to serve their intended purposes. Inflammation is a telltale sign that your body is pilfering your enzyme stores in a desperate attempt to absorb nutrition from the half-dead food you’ve eaten. Without enough enzymes, our hair greys, our joints swell, and rather than regenerate healthy organs, skin, and bones, these parts begin to show the signs of wear. Our cells become less porous, less permeable, stiffer, and begin to harden. We soon have an overabundance of fibrin, a protein that acts as a powerful coagulant, and as it makes our blood sticky and slows the flow of nutrition, all of our organs begin to degenerate. You can take small steps towards eating raw: Choose a salad over pasta or an apple over potato chips; order fresh juice to fill your belly and help digestion.

The good news is, eating raw doesn’t have to be difficult or complicated. It can be as easy as creating colorful salads with sprouted nuts and seeds, having plenty of fresh fruit on hand for snacking, and whipping up green smoothies for an added boost of nutrient-dense calories. But you don’t have to deprive yourself of the foods you love by going raw, either. The most gourmet cheeses and pastas can be made raw, as well as decadent breakfasts and desserts. In fact, our “Recipes for Foodies” section this month contains the secrets to a multitude of these raw food delights to aid you in your quest for raw health.

Regardless of what your current diet looks like, consider making small (or enormous) steps toward eating more and more fresh, living food. Opt for a daily salad instead of a veggie burger and a good old fashioned apple in place of some other salty fried snack. And, if you eat cooked food for a meal, be sure to drink a fresh organic juice or eat a raw organic salad first, so the enzymes from these foods can aid in your overall digestion. This will also give you the added benefit of feeling fuller and eating less of the more fattening food options. Your body is capable of doing miraculous things in order to stay alive and maintain balance. Feed it the food it needs to thrive, and we promise that your 2013 diet resolution will have been your last.

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VegWorld Magazine

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NUTRITION

AND THRIVING Drop Some G-BOMBS and Win the War on Cancer

Drop Some G-BOMBS and Win the War on Cancer | Dr. Joel Fuhrman

Drop Some G-BOMBS and

Win the War

on Cancer I

by Dr. Joel Fuhrman

n last month’s issue of VegWorld Magazine, Dr. Thomas Lodi, M.D. asked a simple question: Instead of merely trying to detect cancer, shouldn’t we focus on preventing the disease in the first place? This seems straight forward. Yet, the majority of cancer awareness today is focused on screening and detection, rather than on prevention. This can change. And it must if we are to ultimately win the war on cancer. We are not powerless against cancer. Despite what you may think, your risk of getting cancer is not determined primarily by genetics or chance. The American Institute for Cancer Research estimates that 35% of all cancers are preventable through healthy lifestyle measures. I propose that we could prevent far more than 35% of cancers if Americans would embrace the

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delicious high-nutrient super foods I reveal in this article. Staying slim and active, focusing on healthy natural foods, and avoiding the diseasecausing foods of the Standard American Diet (S.A.D.) are all strategies we have on our side. Above all, a well-nourished body houses a high-functioning immune system, and the same immune cells that protect us against bacteria and viruses also protect us against cancer. But how, you may ask, do An estimated 35% of all cancers are preventable through healthy lifestyle measures including a diet rich in foods with natural anti-cancer properties.

”

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Drop Some G-BOMBS and Win the War on Cancer | Dr. Joel Fuhrman you help your immune system to function optimally? Easy: Unleash nature’s special weapons, known as “G-BOMBS.” G-BOMBS (Greens, Beans, Onions, Mushrooms, Berries and Seeds) are those foods with the most powerful immuneboosting and anti-cancer effects. They help to prevent the cancerous transformation of normal cells, and keep the body armed and ready to attack any pre-cancerous or cancerous cells that may arise. Here’s how:

“G” is for Greens

Green vegetables — the cruciferous family in particular — contain compounds with anti-cancer properties that protect your blood vessels. These delicious vegetables also promote healthy vision and reduce your risk of diabetes. The phytochemicals in cruciferous green vegetables inhibit a wide range of cancer-promoting cellular processes, including something known as angiogenesis. Angiogenesis inhibitors prevent new blood vessel growth, which is needed for tumor and fat tissue expansion. Regularly eating cruciferous vegetables, like broccoli, Brussels sprouts, and kale, is associated with decreased risk of breast and prostate cancer. It has even been shown to increase survival in women after being diagnosed with breast cancer!

“B” is for Beans

Beans — and also lentils and other legumes — act as an anti-diabetes and weight-loss food because they are digested slowly. This allows for the stabilizing of your blood sugar, reduction in hunger and caloric drive, and the prevention of food cravings. Beans are unique foods because of their very high levels of fiber and resistant starch — carbohydrates that are not broken down by

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Drop Some G-BOMBS and Win the War on Cancer | Dr. Joel Fuhrman digestive enzymes. The fiber and resistant starch in beans reduce the total the number of calories you absorb (about a third of the carbohydrate calories contained in beans do not get absorbed). So, if you want to lose weight, substituting beans for your main course is always a good idea. But more important than weight loss, beans reduce cholesterol levels, and are converted by healthy gut bacteria into substances that help to prevent colon cancer. In fact, eating beans, peas, or lentils at least twice a week has been found to decrease colon cancer risk by 50%. Beans don’t only protect the colon against cancer. High bean intake is also associated with a decreased risk of esophageal, stomach, and kidney cancers. Plus, a recent analysis of 10 scientific studies has shown that the higher your fiber intake, the lower your risk of breast cancer.

“O” is for Onions

Onions, leeks, garlic, shallots, chives, and scallions not only lend great flavor to meals, they have beneficial effects on the cardiovascular and immune systems, as well as anti-diabetic and anti-cancer effects. These vegetables are known for their characteristic (and eye-irritating) organosulfur compounds, which slow tumor growth and

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Mushrooms have almost magical anti-cancer effects. Eating just one button mushroom a day can decrease your risk of breast cancer by 64%.

kill cancer cells. Eating onions and garlic frequently is associated with reduced risk of digestive cancers. These vegetables also contain high concentrations of anti-inflammatory flavonoid antioxidants that contribute to their anticancer properties.

“M” is for Mushrooms

Mushrooms have almost magical anticancer effects. In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day — about the equivalent of one button mushroom — had a 64% decreased risk of breast cancer! Mushroom phytochemicals have shown anticancer effects against stomach, colorectal, and prostate cancers as well. Plus, mushrooms are unique in that they

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Drop Some G-BOMBS and Win the War on Cancer | Dr. Joel Fuhrman contain aromatase inhibitors – compounds that can block the production of estrogen. These inhibitors are thought to be largely responsible for the preventive effects of mushrooms against breast cancer. And all types of mushrooms have these anti-cancer properties, including the most commonly eaten mushrooms like white, cremini, and Portobello. Keep in mind that mushrooms should only be eaten cooked: several raw culinary mushrooms contain a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces their agaritine content.

The Second “B” is for Berries (and Pomegranate)

Berries’ plentiful antioxidant content helps to reduce blood pressure and inflammation, prevent DNA damage that leads to cancer, protect the brain against oxidative damage and stimulate the body’s own antioxidant enzymes. Like greens, berries and pomegranate are anti-angiogenic foods, and have anti-inflammatory effects that may protect against cancer and other chronic diseases. And similar to mushrooms, pomegranate is one of the few foods that contain natural aromatase inhibitors – substances that inhibit the production of estrogen, which can reduce breast cancer risk.

“S” is for Seeds

Nuts and seeds are healthy fat sources.

Not only do they supply their own spectrum of micronutrients including plant sterols that help to reduce cholesterol, minerals, and antioxidants, but they also increase the absorption of nutrients in vegetables. Countless studies have demonstrated the cardiovascular benefits of nuts. Several seeds and nuts, including flax, hemp, chia, and walnuts, are rich in beneficial omega-3 fatty acids, which are valuable for heart and brain health. Seeds and nuts act like a fat sponge in the digestive tract, preventing all their fat calories from being absorbed. Some seeds – flax, chia and sesame in particular – are rich in lignans, plant estrogens that protect against breast cancer. In one fascinating study, women were given flaxseeds daily after being diagnosed with breast cancer. These women experienced reduced growth and increased death of their tumor cells after just 4-5 weeks!

Build a Strong Nutritional Foundation by Basing Your Diet on G-BOMBS. By eating significant portions of these protective plant foods daily, you will consistently flood your body with their spectrum of phytochemicals that work synergistically to boost immune function and prevent cancer from developing. There is an additional perk too: these same foods protect against heart disease, diabetes, and other devastating chronic illnesses that commonly befall modern Americans. And a diet based on these foods will keep you slim and healthy.

ABOUT THE AUTHOR

Dr. Fuhrman is the #1 New York Times best-selling author of “Eat to Live” and a board certified family physician specializing in nutritional medicine. You can learn more about G-BOMBS and fighting cancer and disease in Dr. Fuhrman’s book “Super Immunity.” Learn more about Dr. Fuhrman by visiting www.DrFuhrman.com.

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RECIPES

FOR FOODIES Cherie Soria’s Best Jason Wrobel’s Classics Jenny Cornbleet’s Delights Vesanto Melina’s Sweet Tooth Chef Sal’s Fountain of Raw Matt Amsden’s Munchies Shazzie’s Decadence Victoria Boutenko’s Favorite

Cherie Soria’s Best | Cherie Soria

Layered Herb Pesto and Almond Cheese Torte Yield: 6 servings

Ingredients

• 1 cup Almond Cheese • 3 tablespoons light unpasteurized miso*, divided • 1 teaspoon plus 1 tablespoon nutritional yeast*, divided • Pinch of ground nutmeg • Pinch of salt • 3 cups chopped fresh basil • 1⁄2 cup raw pine nuts • 1⁄4 cup chopped chives • 3 tablespoons extra-virgin olive oil • 1 tablespoon chopped fresh oregano • 1 tablespoon chopped fresh sage • 2 teaspoons pureed garlic (about 4 cloves) • ¼ teaspoon orange zest

Directions

1. Put the Almond Cheese, 1 tablespoon of the miso, 1 teaspoon of the nutritional yeast, nutmeg, and salt in a bowl and stir well to combine. Set aside. 2. Combine basil, pine nuts, chives, olive oil, oregano, sage, and garlic in a food processor and process until the pesto mixture begins to stick together but is still slightly chunky. 3. To assemble the torte, drape a 2- to 3-cup mold (you can use a small glass bowl) with damp cheesecloth. Evenly pack a third of the cheese mixture into the bottom of the mold, followed by half of the pesto. Press firmly to flatten before adding the next layer of cheese and another layer of pesto, firmly packing each layer into place. Spread the remaining cheese on top, and press firmly. 4. Fold the excess cheesecloth liner over the top and chill in the refrigerator for 1 hour. 5. To serve, fold the cheesecloth back to expose the cheese. Place the serving plate upside down on top of the torte-filled mold. Center the plate carefully. Holding the plate and the torte together, turn the plate over and remove the cheesecloth and the mold, exposing the beautiful torte, now centered on the serving plate. Note: Store the torte in the mold in an airtight container in the refrigerator for 4 to 5 days. *Not raw Grey wild rice* is available online at Living Light Marketplace www.RawFoodChef.com/store

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Cherie Soria’s Best | Cherie Soria

Almond Milk Yield: 2 servings

Ingredients • • • •

1⁄2 cup raw almonds 1 1⁄2 cups filtered water 2 to 3 soft dates, pitted 1⁄4 teaspoon vanilla extract* (optional)

Directions

1. Soak almonds in water for 8 hours. Rinse and drain.

2. Put soaked almonds, water, dates, and vanilla extract (if using) in a highperformance blender and blend until smooth, approximately 60 seconds. 3. Pour the mixture in a cloth mesh bag, nutmilk bag, or a double layer of cheesecloth. Firmly squeeze the mixture to extract the milk. Reserve the pulp for other recipes. 4. Serve at room temperature or chilled.

*Not raw Note: Store this milk in a sealed glass jar in the refrigerator for up to 4 days.

Almond Cheese Yield: 8 servings

Ingredients

• 2 cups raw almonds • 1 or more cups filtered water • 1⁄4 teaspoon probiotic powder

Directions

1. Plunge almonds into a bowl of boiling water and leave them immersed for 5 minutes. When the almond skins pop off easily if pressed between your fingers, add a little cool water to the bowl, making the water cool enough to handle. Peel the almonds.

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2. Soak the peeled almonds in cold water for 8 to 12 hours; then rinse and drain. 3. Blend the almonds, 1 cup water, and probiotic powder in a high-performance blender, adding more water if necessary to achieve a smooth, creamy texture. 4. Line a small colander or plastic berry basket with damp cheesecloth, allowing several inches of the cloth to drape down the sides. Set the colander or basket on top of a shallow dish and pour the mixture into the cheesecloth. The dish will catch liquid that drains from the cheese.

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Cherie Soria’s Best | Cherie Soria

Apple Baklava Yield: 8 servings

Equipment needed: Excalibur Dehydrator

Ingredients

• 2 cups raw walnuts • 3⁄4 cup coconut nectar* or light agave nectar* • 3⁄4 cup minced unsulfured golden raisins • 11⁄2 tablespoons lemon juice • 1 teaspoon ground cinnamon • 1⁄8 teaspoon ground cloves • Pinch of ground cardamom • 4 apples, peeled and thinly sliced • 1⁄2 cup dried currants

Directions

1. Soak walnuts in unfiltered water for 8 hours; then rinse and drain. Dehydrate walnuts at 105 degrees for 12 hours or until thoroughly dry and crisp. Finely chop. 2. Combine the coconut nectar, raisins, lemon juice, cinnamon, cloves, and cardamom in a high-performance blender and blend to form a smooth syrup. Set it aside. 3. To assemble the dessert, evenly distribute 1⁄4 of the apple slices in a 9-inch square springform pan and press gently. Drizzle 1⁄4 of the syrup over the top of the apples and sprinkle 1⁄4 of the walnuts and 1⁄3 of the currants evenly

over the top, pressing each layer into place. 4. Repeat Step 3 three more times until all the apples, syrup, and currants are used. Top with a final layer of apples arranged neatly (because they’ll be visible). Add the remaining 1⁄4 of walnuts to the top of the dessert. Press the final layer down gently. 5. Lay a sheet of waxed paper on top of the baklava. Place a plate that fits into the springform pan on top of the waxed paper. Top with a glass jar filled with water to compress the layers of baklava. 6. Cover and refrigerate the dessert for at least 2 hours (or overnight) prior to serving. Cut the baklava into small squares or triangles.

Note: Store this dessert covered in the refrigerator for up to 5 days. We don’t recommend storing the prepped ingredients separately, because the apples will turn brown. *Not raw

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Cherie Soria’s Best | Cherie Soria

Cinnamon Oatmeal Yield: 2 servings

Ingredients • • • •

1 cup sproutable oat groats 2 tablespoons filtered water 1⁄2 apple, chopped 1 1⁄2 tablespoons coconut nectar*, agave nectar*, or maple syrup* • 1⁄2 teaspoon ground cinnamon • Pinch of salt

Directions

1. Soak oat groats for 8 to 12 hours in 3 cups of filtered water. Drain and rinse thoroughly. 2. Process all the ingredients until smooth, using a food processor outfitted with an “S”blade. Serve immediately.

Note: Oat groats are hulled grains of oats. The word groats refers to the hulled grains of various cereals, such as oats, buckwheat, and barley. Groats are whole grains that include the cereal germ and bran. Soaked, sprouted oat groats can be stored in a sealed container in the fridge for up to 3 days. They can quickly become rancid if not held at cool temperatures. *Not raw

The preceding recipes were reprinted with permission from Cherie Soria’s new book “Raw Food for Dummies.” To get your copy of her new book, visit this website.

ABOUT THE AUTHOR

Cherie Soria has been teaching the art of gourmet raw foods to individuals, chefs, and instructors for nearly 20 years. Dan Ladermann is a Certified Hippocrates Health Educator and raw vegan nutrition instructor. Together, Cherie and Dan own and operate Living Light International. Find out more about Cherie by visiting her website here.

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Jason Wrobel’s Classics | Jason Wrobel

Jason Wrobel’s classics Chia Seed Porridge Serves 4-6 peeps

Ingredients

• 1 cup dry chia seeds • 3 cups fresh hemp seed or almond milk • 5 tablespoons coconut palm nectar, yacon syrup or agave • 1 teaspoon vanilla extract or 2 fresh vanilla beans, scraped • ¼ teaspoon cinnamon • 1 teaspoon maca powder

• Pinch of sea salt • ¼ cup goji berries, soaked 10 minutes & drained • ¼ cup blueberries • ¼ cup cacao nibs • 1 ripe large banana, sliced • 1 tablespoon raw cacao powder (optional)

Directions

In a mixing bowl, combine the dry chia seeds and hemp milk. Stir vigorously to cover all the chia seeds with milk. Stir every 5 minutes to prevent clumping. Add all remaining ingredients and stir until well incorporated. The porridge will thicken and reach its maximum volume in 1520 minutes. Keeps for up to 5 days in a sealed container in the fridge.

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Jason Wrobel’s Classics | Jason Wrobel

Pasta Marinara Serves 2-4 peeps

Ingredients

• 1 package Sea Tangle kelp noodles, drained & soaked overnight, marinated for 2-4 hours • 2 cups sun-dried tomatoes, soaked 2 hours • 2 medium to large Roma or Heirloom tomatoes, diced • ¼ small onion, chopped • 2 tablespoons lemon juice

• ¼ cup extra virgin olive oil • 1 tablespoon plus one teaspoon agave nectar • 2 teaspoons sea salt • 2 teaspoons dried oregano • Pinch of hot pepper flakes • 1 handful fresh basil leaves • 2-3 cloves garlic • Tomato soak water as needed

Directions

Open one bag of kelp noodles and drain water. Soak in very warm water for 8 hours or overnight. Drain the water and then mix noodles with olive oil, lemon juice and sea salt. Mix vigorously with your hands to break down the noodles and let sit in the marinade for 2-4 hours more. In a high-speed blender, place all remaining ingredients, starting with liquids first. Blend for 30-45 seconds until a chunky consistency is achieved. Use the plunger if necessary to achieve a smooth texture, if desired. Then, drain the marinade from the kelp noodles and fold in the marinara sauce. Use your hands to create an even ratio of sauce to noodles. Serve at room temperature or gently warm in the dehydrator or oven on low temperature. Keeps for up to 5 days in a sealed container in the fridge.

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Jason Wrobel’s Classics | Jason Wrobel

Superfood Fudge Brownies Serves 12-14 peeps

Ingredients

• 4 cups raw pecans, soaked & dehydrated • 3/4 cups dates, pitted & packed • 3/4 cups raw cacao powder • 1 teaspoon Vitamineral Green or other superfood greens powder • 1 teaspoon maca powder • ½ teaspoon sea salt • ¼ teaspoon shilajit powder • ¼ teaspoon cinnamon • 1/8 teaspoon smoked paprika or cayenne • 1 teaspoon ground vanilla • ¼ cup dried black cherries, goji berries, golden berries or mulberries, reserved • 1/2 cup crushed raw pecans, reserved

Directions

In a food processor, process the pecans until slightly chunky and mealy. Do not overprocess into pecan butter. Slowly add the dates while the food processor is running and rock the base of the food processor to combine evenly. Then, add all remaining ingredients, except reserved cherries and pecans, and process again until well combined. Take a glass baking dish (8X8 size) and gently grease with coconut oil. Add the brownie mixture and fold in the reserved cherries/berries and pecans. Press down with your palms to spread the mixture evenly and refrigerate for 30 minutes to set. Cut brownies into squares and serve with warm fudge sauce or non-dairy ice cream. Keeps for up to a week in a covered baking dish in the fridge.

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Jason Wrobelâ&#x20AC;&#x2122;s Classics | Jason Wrobel

ABOUT THE AUTHOR

Jason Wrobel is a world-renowned leader in organic raw vegan cuisine, culinary education and health entertainment. He is a graduate of the Living Light Culinary Arts Institute and is nationally certified as a Raw Food Chef and Culinary Instructor. Jason is also working on a new project with a major cable television network that will air in 2013. Visit JasonWrobel.com to check out his recipe demo videos, e-books, recipes, health tips and upcoming live appearance dates.

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Jenny Cornbleet’s Delight | Jennifer Cornbleet

Flourless

CHOCOLATE CAKE Makes one 9-inch cake; 8 servings This decadent dessert is the world’s fastest chocolate cake! And it will delight chocolate lovers.

Ingredients • • • •

3 cups walnuts 1/4 teaspoon sea salt 20 pitted medjool dates 2/3 cup unsweetened cocoa powder or raw cacao powder ♦ • 1 teaspoon vanilla extract, optional • 4 teaspoons water • 1 ½ cups fresh raspberries for garnish

Directions

Put the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly. Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries. Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.

ABOUT THE AUTHOR

Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes, information, and products. For more information about Jennifer Cornbleet, visit www. learnrawfood.com.

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Vesanto Melinaâ&#x20AC;&#x2122;s Sweet Tooth | Vesanto Melina, MS, RD

Sweet

tooth

by Vesanto Melina, MS, RD

Mango Pie with

Coconut Crust This recipe from our book Becoming Raw (by dietitians Brenda Davis and Vesanto Melina, published by The Book Publishing Company) is my all-time favorite pie. It is a delight to the senses and it is super-healthy! The recipe was inspired from Raw Food Made Easy by Jenny Cornbleet (The Book Publishing Company). Nuts and dates are not pre-soaked. Remove water from the soaked, dried mango by pressing, and refrigerate the pie for at least 2 hours. The filling also can be used as a Pudding.

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Vesanto Melina’s Sweet Tooth | Vesanto Melina, MS, RD

Coconut Crust Makes one pie shell

Ingredients

• 1 1/2 cups (375 ml) dried unsweetened coconut • 1 1/2 cups (375 ml) walnuts or macademia nuts • 1/4 teaspoon (2 ml) salt • 1/2 cup pitted medjool or regular dates

Mango Pie Filling

Makes Makes 2 to 2 1/2 cups Ingredients

• 3 cups (750 ml) chopped fresh mango (2 large to 4 small mangoes) • 1 cup (250 ml) chopped dried mango (cut into pieces with scissors), soaked 10 minutes and drained well • 1 cup (250 ml) or more sliced strawberries or other fruit for decoration.

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Vesanto Melinaâ&#x20AC;&#x2122;s Sweet Tooth | Vesanto Melina, MS, RD

Directions

Place the coconut, walnuts, and salt in a food processor fitted with the S-blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the mixture into a 9 inch (23 cm) pie shell. With your palm and fingers, distribute the crumbs evenly along the bottom and up the sides of the pan. There should be a 3/4 inch (2 cm) lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the panâ&#x20AC;&#x2122;s sides, shaping it so that the edges are flush with the rim. Place the crust in the freezer for 15 minutes.

Arrange sliced fruit over the top of the pie. Chill for at least 3 hours before serving. Covered with plastic wrap, Mango Pie with Coconut Crust will keep for 3 days. (This is true as long as it is totally hidden away from everyone who wants to finish off the last piece!)

Makes 1 pie (8 slices)

Place the fresh and the well drained dried mango into a blender and process on high speed until smooth. Remove the crust from the freezer and spread the Mango Filling evenly over the bottom.

ABOUT THE AUTHOR

Vesanto Melina is a Registered Dietitian who did her under graduate and graduate work at the University of Toronto and the University of London, England. She has taught nutrition at Seattleâ&#x20AC;&#x2122;s Bastyr University and at the University of British Columbia in Vancouver. She is an internationally known speaker and regularly consults for government and industry and for individual clients from her office in Vancouver, Canada. Her recent books are Becoming Raw (with Brenda Davis) and The Raw Food Revolution Diet (with Cherie Soria and Brenda Davis), and Cooking Vegan (with chef Joseph Forest). Seven earlier books include the classics Becoming Vegan, Becoming Vegetarian, The New Becoming Vegetarian, Raising Vegetarian Children, and the Food Allergy Survival Guide. Her books are in 15 countries and 7 languages. Find out more about Vesanto by visiting her website here.

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Chef Sal’s Fountain Of Raw | Chef Sal Montezinos

Fountain of Raw by Chef Sal Montezinos

After years of primarily preparing and consuming dishes with the requisite butter, sugar, flour and cream favored by most gourmet culinarians, I discovered a whole different way of cooking and eating. The results have been amazing. At 74 I look and function as well, if not better, than many people half my age and younger. I can outrun, out bike, out swim and generally out

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exercise just about anyone I know. Some of the people at my gym who are 50 years younger than I am can’t do what I do. People are constantly asking me to tell them my secret. I tell them that I’ve learned that what you eat can make you look and feel 20 to 30 years younger.

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Chef Sal’s Fountain Of Raw| Chef Sal Montezinos

Apple Cured Eggplant Bacon Ingredients • • • • • • • • • • • • •

1 Large Eggplant 1 tablespoon Himalayan Sea Salt 2 tablespoons Grape Seed Oil 2 tablespoons Nama Shoyu 1 ½ tablespoons Raw Apple Cider Vinegar 1 tablespoon Raw Pressed Apple Juice 1 ½ tablespoons Maple Syrup ½ tablespoon Mirin ½ teaspoon Garlic Powder ½ teaspoon Chili Powder ½ teaspoon Paprika Powder ½ teaspoon Ground Cumin ¼ teaspoon Cayenne Powder

Directions

1. Thinly slice eggplant lengthwise. Toss strips with the salt; place in a large bowl. Let sit for one hour to remove liquid from eggplant slices. 2. Place remainder of ingredients into blender and blend together well; place marinade in bowl. 3. Squeeze all excess liquid from eggplant; add slices to the bowl with the marinade. Marinate eggplant slices for one hour. 4. Place marinated eggplant slices on Teflex sheets and dehydrate for 24 hours, until crispy. 5. After 24 hours, remove eggplant slices from sheets and place on dehydrator screens. Dehydrate for an additional 8 hours, until the bacon achieves a very crispy texture. Total dehydrating time is 32 hours.

Note: Use the eggplant bacon anywhere that actual bacon could be used, i.e., for a breakfast side dish, chop and sprinkle it on top of salads or soups, in BLT sandwiches. Recipe Suggestion: Make a BLT with tomato slices and eggplant bacon inside a lettuce leaf used as a wrap. Flavor sandwich with avocado sauce.

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Chef Sal’s Fountain Of Raw | Chef Sal Montezinos

Fruity Nutty Maple Pancakes You don’t have to pour syrup over these pancakes, the syrup is already inside with the fruits and nuts of your choice!

Directions Ingredients • • • • • • • • • •

3 tablespoons Flax Meal 2 tablespoons Raw Almond Butter 2 ripe Bananas 1 cup Pecans, soaked for 10 hours 1 cup Pine Nuts ½ cup Maple Syrup ½ cup Water ½ teaspoon Vanilla Extract ½ teaspoon Himalayan Sea Salt ¾ cup Fresh Fruits and/or Nuts, i.e.: Blueberries, Goji Berries, Apple Slices, Peach Slices, Nectarine Slices, Pear Slices, Walnuts (chopped), Pecans (chopped) • Other Spices to your liking and taste, i.e.: Cinnamon, Nutmeg

1. Wash and dry fruits; set aside in bowl. 2. Blend all remaining ingredients in blender until completely smooth. Add batter to bowl with fruit; stir gently to combine. 3. Spread batter into five inch rounds on Teflex sheets; dehydrate at 105º for 40 hours. Remove from sheets and place onto dehydrator screens. Dehydrate on screens for another 10 hours, until pancakes are firm and easy to handle. 4. Garnish with additional fruits/nuts to your liking. Note: These pancakes span a variety of meals and snacks. Serve them for breakfast or brunch/lunch. Pair with eggplant bacon. Roll them around sorbets, puddings or mousses and adorn with fruits for a tasty dessert. The toffee taste can be enjoyed as a pick-me-up snack throughout the day. Freeze pancakes individually, cut into small squares, and pop one or two into your mouth.

ABOUT THE AUTHOR

Born in Amsterdam in 1938, and hidden on a farm in Nazi-occupied Holland as a child, Chef Sal set his sights on a life that involved working with food and the hospitality industry. Early on, his Déjà vu Restaurant (Philadelphia) was named one of the USA’s finest French restaurants by Bon Appétit Magazine. His third restaurant, Angelique in Boca Raton was promptly proclaimed one of the best restaurants in America by Esquire Magazine. Presently, Chef Sal has taken all of those years of experience and is concentrating on his two loves--delicious food and healthy living--bringing his culinary focus to raw, organic, alkaline-based cuisine. Find out more about Chef Sal at the his website, www.evolvewithflavor.com.

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Matt Amsden’s Munchies | Matt Amsden

matt’s munchies by Matt Amsden CHOCOLATE COCONUT HAYSTACKS MAKES ABOUT 16 HAYSTACKS Shredded coconut, raw chocolate, and rich coconut butter sweetened with raw coconut nectar and served in mini haystack shape.

Ingredients • • • •

½ cup cacao powder (chocolate) 3 cups shredded coconut ¾ cup coconut oil ½ cup coconut nectar

Directions

1. In a mixing bowl, combine the cacao powder (chocolate) and shredded coconut, and mix well. Add the coconut oil and the coconut nectar, and mix well. 2. Using an ice cream scoop or by hand, roll into approximately sixteen ping-pong-sized balls. 3. Refrigerate for at least thirty minutes before serving.

ABOUT THE AUTHOR

Author of RAWvolution: Gourmet Living Cuisine, and the forthcoming follow-up, The RAWvolution Continues, to be published by Simon & Schuster in July of 2013, Matt Amsden has established himself as one of the world’s premier raw chefs. Matt’s company, RAWvolution was the first of its kind, delivering prepared raw meals in Los Angeles, and eventually throughout the entire United States. Matt began eating a diet of exclusively raw foods virtually overnight in 1998. Matt, along with his wife Janabai, have since opened raw cafés in both Santa Monica, California and New York City, and have shared their talent with thousands including Alicia Silverstone, Cher, Susan Sarandon and super-model Carol Alt. Find out more about Matt and Rawvolution by visiting his website here.

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Shazzie’s Decadence | Shazzie

Shazzie’s raw chocolate lava cakes Yummy, oozy, decadent, elegant, crumbly. This dessert proves it’s the age of the goddess. Makes two cakes. Keeps for five days when refrigerated in a sealed container.

Ingredients

Cake: • 1 cup coconut flakes • ½ cup maca • ½ cup lucuma • ½ cup raw cacao powder • 6 teaspoons yacon syrup • ½ teaspoon vanilla extract or 1 teaspoon vanilla powder • 2 generous pinches of sea salt • Juice of 1 fresh orange

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Creamy, melty, oozy filling: • ½ cup cacao powder • 1 avocado • 3 teaspoons raw coconut butter • ½ teaspoon vanilla extract or 1 teaspoon vanilla powder • 1 teaspoon sea salt • 6 teaspoons raw agave nectar

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Shazzie’s Decadence | Shazzie

Shazzie’s raw chocolate lava cakes Directions

To make the cake, mix all cake ingredients together in a bowl until the dough holds together. Pack this into two ramekin dishes, but keep a small amount aside to make a lid. Push a one to two inch “hole” three quarters of the way down into the cakes for the filling. To make the filling, stone the avocado. In a blender combine the cacao powder, avocado, coconut butter, vanilla, sea salt and agave nectar until really smooth and creamy. Spoon as much of this filling into the insides of the cakes as possible, without going above the hole you made. Form the remaining cake mix into two round discs that fit on top of the ramekins. Press these round discs on top, sealing the tops to the sides, by pinching the dough together. Dehydrate the cakes in their ramekins in your dehydrator until desired warmth or texture (about one hour is plenty). I like to leave them in until just a bit warm, so the insides are gushy and soft but the outsides don’t get crisped. You can use a toothpick to check the filling as you would with a traditional cake. When ready to serve, (and trust me, they’re best just out of the dehydrator!) spoon the extra filling over the top until the whole dessert is overflowing with love.

ABOUT THE AUTHOR

Shazzie is a TV presenter, author and CEO. She’s a director of three companies, a single mum and a Visionary In Paradise. Shazzie’s TV show is called Raw Kitchen and is broadcast on Sky 281, The Active Channel. Shazzie is the author of five books: Shazzie’s Detox Delights, Detox Your World, Naked Chocolate (co-authored with David Wolfe), Evie’s Kitchen and Ecstatic Beings (co-authored with Kate Magic). Find out more about Shazzie by visiting her website here.

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Victoria Boutenko’s Favorite | Victoria Boutenko

Green Chard’onay by Victoria Boutenko Yield: 2 quarts

Ingredients

• 1 bunch chard (I prefer to remove the stems of chard because they give smoothie a salty taste. Thinly sliced chard stems enhance any salad both visually and by adding flavor.) • 1 handful miner’s lettuce • 2 ripe pears (pits and stems removed) • 2 ripe apples (pits and stems removed) • 1 ripe banana (peeled) • 2-3 cups water

Directions Blend well.

Approximate cost: • • • • • •

1 bunch chard - $2.07 miner’s lettuce – free! 2 apples - $0.98 2 pears – $1.40 1 banana -$0.20 water, filtered - $0.25

Total: $4.90 for 2 quarts of green smoothie

ABOUT THE AUTHOR

Victoria Boutenko is an author, teacher, inventor, researcher, artist and mother of three. In 1994, The Boutenko family, also known as The Raw Family, became seriously ill. Victoria sought out alternative health paths and discovered the raw food lifestyle which enabled the family to gain vibrant health. Now Victoria Boutenko travels all over the world sharing her inspiring story and teaching classes on the raw-food diet. Based on the latest scientific research, Victoria explains the numerous benefits of choosing a diet of fresh rather than cooked foods and the importance of consuming large amounts of leafy greens. Victoria’s most recent and powerful contribution is her research into the nutritional value of greens and the development of green smoothies, which have revolutionized the way people access health, no matter what their dietary or lifestyle choice. To learn more about Victoria and her family visit www.rawfamily.com.

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ORDINARY PEOPLE

EXTRAORDINARY RESULTS A Journey of Riches to Rags, Compassion, and Happiness

A Journey of Riches to Rags, Compassion, and Happiness: An Interview with Philip Wollen

A Journey of Riches to Rags, Compassion, and Happiness:

An Interview with Philip Wollen

his month, we feature an exclusive interview with the incomparable, Philip Wollen. His Kindness Trust is supporting over 500 organizations worldwide to reduce the suffering of animals and children, among others. But Philip did not spend most of his career as a philanthropist. Rather, Philip was a meateating, mainstream and extremely successful banker. In this interview, Philip explains his journey from a life of Lear jets and privilege as a Vice President of Citibank to dedicating his time and fortune to those causes â&#x20AC;&#x201C;

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especially veganism and the ethical treatment of animals â&#x20AC;&#x201C;in which he deeply believes. VegWorld Magazine (VW): Philip, what made a successful banker, such as yourself, decide to give away everything you have and devote your life to others? PHILIP WOLLEN: I was an investment banker with Citibank running the mergers, acquisitions, and takeovers business for this part of the world. I was mandated to do an advisory assignment for a larger

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A Journey of Riches to Rags, Compassion, and Happiness: An Interview with Philip Wollen

conglomerate. I went to look at all their various operations and industries, and one of them turned out to be a slaughterhouse. Now, I’ve got to tell you, I have never been so shocked and terrified in all my life. I have to say that I was a meat-eater at the time. In fact, my favorite food was filet mignon and lobster. The effect was so profound that I decided there and then on the spot I was going to take all the money I’d ever made and give it away with warm hands and die broke to right these and other wrongs. I have to say so far we’re right on budget.

An unexamined life is not a life at all. It’s a life sentence.

”

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VW: What kinds of projects do you support? PHILIP: The Kindness Trust focuses on what I call the five fingers: Children, animals, the environment, the terminally ill, and aspiring youth. But a disproportionate amount of my efforts actually goes into the animal kingdom, or the non-human animal kingdom. I do also support a lot of other projects like schools and orphanages, shelters, and sanctuaries, among other things. So I don’t know how many projects we have, maybe 500, I can’t remember. Our footprint is fairly eclectic, and it’s a day-to-day proposition. We have a network of many, many thousands of people helping around the world. They’re not on the payroll, but they’re on email, and they do all the due diligence and investigation on things that I’m doing. We stay in touch, well, every day. We have projects in 40-something countries, including Australia, Cambodia, China, Indonesia, India, South Africa,

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A Journey of Riches to Rags, Compassion, and Happiness: An Interview with Philip Wollen Tanzania, Kenya, Ukraine, Greece, Romania, and even the United States and the U.K. VW: That’s incredible. Do you have any favorite groups you work with? PHILIP: I wouldn’t say favorites, but there are some projects that seem to take a fair amount of my time. In India, for example, we have projects like animal birth control for the street dogs. We catch the dogs on the streets, put them in our dog-catching vans, and take them back to a shelter where they’re neutered, spayed, and given anti-rabies vaccinations. A couple of days later, they’re released back on the same street corner where they’ve lived all their lives. So we keep the carrying capacity of that particular precinct constant. And we hope that in a matter of a few years, after performing this procedure on say 70% of the dog population, we’ll be able to reduce the number of dogs living in the streets. So that’s in Visakha, India. We’ve also built a fairly extensive kindness farm on the property nearby, which is I think about 60 acres, and we’ve planted about 30,000 plants and trees and shrubs. We’ve got about 1500 animals like cows and their calves, horses, dogs, and cats. The property includes an animal hospital and a kindness kitchen where we provide free vegan food to all our shelter staff, which is about 60 people. So we know for a fact that they’re going to get one very nutritious meal every day. And it’s hot, which means that they’re not going to go home and eat meat. So that’s another one of the projects that we run out of Visakha.

streets with the dogs, and they sleep under a tree or shop awning. So, we’ve come up with a thing called the Kindness Mobile Vegan Restaurant. We signed a contract with a restaurant, and they prepare a hot vegan meal including rice, delicious curry, a kind of soup, a lot of vegetables, whatever fruit is season – apples or bananas or pineapples or something like that – and bottle of water. It’s wrapped up in a very large banana skin and then wrapped up again in newspaper. So we have about 100 meals a day. As a secondary benefit, we find that those poor people have the dogs sitting at their feet all day, and they share what little food they have. So by feeding these poor people, we’re also helping the animals. But we do tell them that this is not charity. We would like them to keep their eyes open, and if they see somebody whipping a horse, or if a dog has given birth to puppies or if a lorry has hit a cow, something like that, they should go to the shops, pick up the phone (it’s free of charge to them) and call our shelter. We’ll send the ambulance down to pick up the animal.

Tacked on the end of it, we discovered that, for centuries, poor people have lived in the

VW: Can you tell our readers about your own journey? Was it difficult for you to

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A Journey of Riches to Rags, Compassion, and Happiness: An Interview with Philip Wollen become vegan? PHILIP: I became a vegetarian first. I just looked at vegetarianism logically. I traveled around the world, and I discovered that there were thousands of animals that people ate in other countries that I didn’t eat. When I went to China, for example, or Indonesia or Vietnam or India or Pakistan, the animals that I just could not imagine eating included dogs, cats, bears, bats, horses, and hamsters – I didn’t eat any of them. So I just added five more to the list: cows, sheep, pigs, chicken, and fish. Once I did that, life just became so simple. I hadn’t made the connection with dairy at all. Dairy looked so benign to see the cows on the hill. It looked like a scene from Shelly and Wordsworth, daffodils waving in the distance. I thought that it was not too bad, until I discovered what dairy really means. Dairy really is a gulag of despair, I have to say. When I did understand the situation, becoming vegan was, I think, a relatively easy, easy choice for me. I’ve been a vegan ever since, and now I look in the mirror in the morning. At least I can do that with a clear conscience. VW: So do you feel that veganism is the path to happiness for individuals and for the culture? PHILIP: I can guarantee it’s the path to happiness for the animal kingdom, for two billion sentient living beings every week. If you think it’s hard being vegan, think about how hard it is for the animals when we’re not. That’s my theory. Being vegan may not be the only path to human happiness, but I guarantee you it’s the shortest, the most fulfilling, and one that is certainly beyond the shadow of a doubt the most authentic and

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Philip Wollen’s Kindness Trust supports 500 compassionate projects in more than 40 different countries. Philip has dedicated his entire fortune and time to the Trust’s mission.

most easily defendable. VW: You are very respected in Australia — having, for example, been the recipient of the Australian of the Year award — yet you’re very public about your veganism in a culture that’s mostly meat- and dairy-eaters. Do you have a difficult time sometimes talking about it with people? PHILIP: Yes, it’s interesting you say that. All my life I’ve actually been quite a low-key person. Rupert Murdoch wrote a lengthy article about me here in Melbourne a few years ago, and he described me as reclusive. In a sense, I really am. But when something is

I’ve concluded that a man is measured not by how much money he makes, but how much of it he’s prepared to give away, particularly to strangers.

”

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A Journey of Riches to Rags, Compassion, and Happiness: An Interview with Philip Wollen really important or the cruelty is so egregious and I do get an opportunity to speak out in a public forum, I don’t shirk that responsibility. I’ve got an obligation to actually say what I think. However, you’re quite correct. I’ve copped a lot of flak from the meat and dairy industry, the hunting industry, people like that. But I guess that just goes with the territory. I tell people that the world is crying out for only two things, just two things: Leadership and the truth. My favorite historian is a wonderful woman named Barbara Tuchman, and she defines folly as acting against our own best interest. Well, we know that water is the new oil. Nations will soon go to war for it. Underground aquifers that took millions of years to fill are now running dry. It takes 50,000 liters of water to produce one kilo of beef and 1,000 glasses of water to produce one glass of milk. Today there are one million people who are hungry. Twenty million people this year will die from malnutrition. If we cut our meat consumption by only 10%, we’ll free up enough land to feed a hundred million people, and eliminating meat will end starvation forever. So many poor countries are selling their grain to the West for hard currency while their own children starve in their arms. And what do we do? We feed it to livestock so we can eat a steak. I know I’m not the only one who sees this as a crime. And now China of course is acquiring massive tracks, millions and millions of acres of land, in Africa and in South America to feed her increasingly rich and carnivorous population. So really, it’s a disaster waiting to happen. We’re so close to the tipping point the game’s going to be over. We’ve got to understand our folly. It’s not just a question of animal rights. It’s also about

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human wrongs. It’s about social justice. VW: So do you think that the whole animal agriculture industry can come toppling down and disappear in a relatively short period of time because it cannot sustain itself? PHILIP: When you ask can we do this quickly, well, we need to do this quickly. By 2048, all our fisheries will be dead, the lungs and the arteries of the earth. I’m very closely involved with Sea Shepherd, so I know quite a lot about the oceans. The livestock industry and the pollutants that they put into the oceans created dead zones of a million square kilometers, killing plants and animals and all the ocean creatures. It’s so full of junk. The Pacific Gyre now is so full of junk, plastic, and human feces, it’s created a floating footprint bigger than India. But the word vegan has been hijacked by industry and it’s become a derogatory term. So I’ve found a solution that certainly works for me. I don’t know about other people. The most beautiful word that I think that’s ever been written at any time in any country in human history actually came from India, from the Upanishads 4000 years ago: Ahimsa,

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A Journey of Riches to Rags, Compassion, and Happiness: An Interview with Philip Wollen non-violence to any living being. Now I think if we adopted that attitude of non-violence, not just in what we do, but in what we think and what we say, we will stop killing animals, stop killing and hurting each other, and we will live productive, healthy lives caring for the planet. Now what could be more rewarding than that? VW: Can you talk briefly about your decision to leave your former life of luxury and give away almost everything you had? PHILIP: Indeed. I can remember I was working on a project way out in the jungle, and I got to meet some very interesting people. What we basically concluded after these days of being in the jungle was that if you want to increase a man’s share of happiness, don’t increase his possessions, simply decrease his desires. That’s basically why I think I feel quite content nowadays. I’ve concluded that a man is measured not by how much money he makes, but how much of it he’s prepared to give away, particularly to strangers. I’m absolutely convinced I didn’t find my character on Wall Street because it lives on the road to Damascus, and the unexamined life, as we all know, is not worth living. In fact it’s not a life at all. It’s a life sentence. So when vegans start to interact with the animal kingdom, they see things that other people don’t. They feel things that other people could not even understand. But once the penny drops, the whole world changes both for the animal and for the person participating in that process. I think that’s really what’s happened to me. To find out more about Philip Wollen and his incredible humanitarian projects, visit his website here.

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REVIEWS

AND RECOMMENDATIONS

Pick of the Month: Jay and Linda Kordich’s “School of Juicing”

VegWorld’s Pick Of The Month

VegWorld’s

Pick of the Month Jay and Linda Kordich’s “School of Juicing” Our pick for this month is Jay and Linda Kordich’s “School of Juicing.” In the 1980’s, Jay (the “Juiceman”) Kordich single-handedly shined a spotlight on the healthy benefits of juicing for a national audience. His incredible passion for juicing (along with his trademark eyebrows) made him a loveable parody target for the likes of Jim Carey. More importantly, he brought the knowledge of juicing for good health to a wide, mainstream audience in a way that had never been done before. Today, at 89 years old, Jay Kordich is a living example of the benefits juicing can bring to your lifestyle. While Jay follows a vegan diet, he attributes the power of juicing to literally saving his life. In fact, in 1948 at the age of 25, Jay was diagnosed with a serious illness and was told he may not have long to live. Jay became a patient of Dr. Max Gerson and immediately began a regimen of large doses of raw carrot/apple juice. It wasn’t long before Jay’s health was restored and the direction of his life was changed forever. Jay has been teaching about juicing ever since. The School of Juicing is the culmination of his efforts and the most comprehensive “how to” guide for new juicers assembled on the topic. The program is a 4-week self-paced audio program, along with transcripts. It also features videos, audiobooks, ebooks, his TV appearance archive, and interactive forums. If you are serious about getting thin and healthy in the New Year, and have never tried juicing, then the School of Juicing is your must-have guide for 2013. You can find out more about the School of Juicing at www.schoolofjuicing.com.

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OFF THE

BOOKSHELF

The Raw Cure

The Raw Cure | Jesse J. Jacoby

WHAT IS FOOD AND WHY IS IT IMPORTANT?

Appropriately, this month we feature an exert from the first chapter of Jesse Jacoby’s new book “The Raw Cure: Healing Beyond Medicine.” If you enjoy this sample, pick yourself up a copy of Jesse’s book by visiting the website here. by JESSE J. JACOBY

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The Raw Cure | Jesse J. Jacoby

“Food is that material which can be incorporated into and become a part of the cells and fluids of the body. Non useful materials, such as chemical additives and drugs, are all poisonous. To be a true food, the substance must not contain useless or harmful ingredients.” – Dr. Herbert Shelton, “Food Combining Made Easy”

any people do not eat real food. In fact, many have no idea what they put into their bodies each time they eat. What the average American considers to be food is often a mixture of some sort of over-processed material with a variety of extracts and chemicals. This is not the material that we want becoming a part of the cells and fluids of the body. We want the nutrients from foods that are only present in their natural state. When these combinations of extracts and chemicals become a part of our cells and bodily fluids, we weaken as individuals. We lose our passion, we lose our vitality, our IQ’s lower, and we lose our desire to express our true selves. We miss out on many of the joys of life. This is the reason why we prematurely age and start to feel like we are “getting old.” We are simply not eating real food. Food is not the processed, packaged garbage that the average person fills his belly with. Real food is grown in nature. It consists of fresh, sun ripened fruits and vegetables. Some fungi, greens, and sprouts are considered food. Food consists of various organic nuts and seeds, and even a variety of algae. Meat is not a good source of food for the human body. The milk from other animals is also not to be considered food for humans. I will explain why animal products

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are not healthful foods in chapter two. When we deprive ourselves of real food and instead fill up on processed, chemicalladen concoctions, we starve ourselves of nutrients and vitality. We chase our youth away and we invite premature aging. If we have children, we almost guarantee they will not have healthy parents as they age and they will likely lose one or both parents early from an unwanted degenerative condition. By consuming unhealthy foods, we throw away our happiness and bring misery upon ourselves. By eating poorly and not taking care of ourselves, we degrade our families and invite illness and hatred into our souls. This is why we would greatly benefit by improving our nutrition, cleaning up our diets, and especially, educating ourselves on what we feed to our children. Low level nutrition and toxic food choices are why one of every two Americans develops cancer, heart disease, or diabetes. Poor food choices and the lack of true nutrition are why we become stressed and frustrated, lack belief in ourselves and others, and why some resort to crime. We find ourselves depressed, marriages fall apart, and the ecosystem of the world crumbles. We have become a “chemical civilization” that has altered our culture and disconnected us from our true nature.

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The Raw Cure | Jesse J. Jacoby

“The answer to the American health crisis is the food that each of us chooses to put in our mouths each day. It’s as simple as that.” – Dr. T. Colin Campbell, The China Study

of how nature cannot be duplicated. Even after each identifiable piece of material found within is matched and the granules look identical to those provided by nature; when these synthetically made granules are fed to the bees, they die off within a couple of weeks. The reason for this is that the vitality and the life force energy coming from the fresh, living bee pollen granules made from nature cannot be duplicated. You cannot duplicate life; you cannot duplicate nature in a lab.

What this means is the only way we can eat Pasteurized cow’s milk is another great real food is by educating ourselves on how example of the problems associated with to prepare food, growing our own crops, an altered food. When you feed baby calves finding good organic restaurants, shopping pasteurized milk, such as the milk we are at organic grocers such as Whole Foods, offered to purchase in stores around the and supporting local organic farmers at world, they will become sick and often die Farmer’s Markets. John McCabe wrote an within a few weeks to a few months. The excellent book titled, The Sunfood Traveler, reason for this is simple: pasteurization which provides readers with all of the best damages enzymes, alters the chemistry spots to find real food in each community. of, and destroys the vitality and life force This is a book you may want to carry with energy in the milk. When humans drink this you whenever you are traveling. stuff, they become fat; their arteries begin to accumulate calcifications of plaque, and their Remember, food can only be correctly called health degenerates. The chemical drugs we food if it contains nutrients that can be then take allow for us to continue consuming assimilated throughout the body and utilized this garbage, and as a result, we prematurely properly. Even processed foods that are age, and our average lifespan is cut shorter “fortified” with vitamins and minerals cannot every year from unnatural causes. We are be correctly labeled as food. They contain no seeing an increase in deaths from these enzymes and the vitamins and minerals are unnatural causes because we are providing synthetic. our bodies with unnatural substances rather than natural foods. In order for minerals to be efficient for use in our bodies, they must first be absorbed “The ways in which humans from the Earth by the plants. The plants then convert these minerals into organic minerals use plants, foods, and drugs and when we eat the plants, we are able to cause the values of individuals properly assimilate these nutrients. Nothing and, ultimately, whole that is synthetic is organic. It does not matter how hard she tries, no chemist can duplicate societies to shift. Eating some nature. It simply cannot be done. foods makes us happy, eating others, sleepy, and still others A bee pollen granule is the perfect example VegWorld Magazine

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The Raw Cure | Jesse J. Jacoby

alert. We are jovial, restless, aroused, or depressed depending on what we have eaten.â&#x20AC;? â&#x20AC;&#x201C; Terrence McKenna, Food of the Gods Each part of your body, from the cells to the organs, from your level of energy to your current mood, is composed of material that is derived from food. We are dependent on food all the way from birth in order to make hormones, synthesize vitamins, and create enzymes. Food gives us fuel. Food provides us with the nutrients we need to grow efficiently and properly. Food helps us maintain each cell in our body. When cells die off, our body relies on the energy from foods to rid itself of cellular waste. When we generate new cells, it is the nutrients from foods that determine whether these cells will be strong or weak. Our entire process of life revolves around food. When you discover how vital real food is, and the light turns on inside of your mind, and you realize that for all of these years you have not been providing your body with this food that is of utter importance to your wellbeing, this is when you begin to awaken. You discover why your body has been gradually deteriorating over the years. You understand why your relatives and your elders have all developed disease and are suffering or have already passed away. You realize that you have been deceived all of your life. You start to get curious and you start asking questions. Why did I not realize this before? How come nobody told me about this many years ago? Why are these corporations allowed to get away with this? Why are there advertisements for the most toxic foods being continually presented to us through

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every form of media? What is wrong with this world? It is okay to ask these questions. I have asked them myself. I have also found answers for many of them. The most important part of all of this is that there is still time to change. You still have time to introduce real food into your life. The best way to start is by getting rid of all of the old stuff you used to call food and not allowing it back into your life. No more fast food restaurants. No more late night stops at the convenience store. No more late night pizza deliveries. No more microwaveable dinners. Say goodbye to it all and get rid of the microwave forever. This will start a new chapter in your life. Now that you have an understanding of what food really is and why it is important, we can discuss the importance of eating organic, real foods.

EATING ORGANIC: A WISE DECISION

he sales of organic foods and beverages increased annually from around one billion dollars in 1990 to over twenty-one billion in 2008. As people become aware of the health benefits that come along with eating organic, the trend continues to grow. The difference between eating organic and choosing to eat conventional is similar to how you choose to pay your credit card bill. The more you spend towards paying it off, the less interest you will pay over time. If you pay the minimum, you will keep getting by while the interest adds up. When you pay it off in larger payments, you also build more

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The Raw Cure | Jesse J. Jacoby credit and more creditors will want to offer you lines of credit. This is how your body and its level of health relate to spending more on organic and less on conventional foods. If you spend more on organic, your body will reward you with more energy, you will not age prematurely, you will stay youthful, your skin will glow, your mind will be alert, and you will deliver a magnetic radiance with your presence everywhere you go. You build your credit with good health. When you eat conventional, chemically grown foods, and spend as little as possible on food so you can afford to go out drinking, dining, or buying fancy things that you do not need, you may get by for a little while; however, the poor food choices catch up with you. Your immune system weakens, you age faster, you become frequently sick, disease starts to settle in, and now the doctor and the hospital bills start to add up. In the long run, you lose and you end up spending a lot more. Keep this in consideration the next time you have the choice to spend a few cents more on organic, or continue to choose low-quality foods. Anyone who claims there is no difference between conventional produce and organic also declares their ignorance. Aside from the pesticides, which really are a big deal, conventional crops are grown in nutrient deficient soils. Without these nutrients in the soil, the plants grow to be deficient of nutrients. One may ask, “Well, how does the plant still grow?” It is a great question for someone who does not clearly see the picture. The answer is that the plants still grow the same way some children grow when they are deprived of nutrients while in the womb or soon after birth. Their growth retards, they are weak, they are frail, their

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immune system is compromised, and they are more likely to experience a variety of health issues. In some cases, they are born with birth defects. This happens to our plants and our crops just as it so sadly happens to our children. Our children are diseased just as our conventional crops are diseased. In September 2012, the Annals of Internal Medicine published the results of a study conducted at Stanford University in an article titled, “Are Organic Foods Safer or Healthier than Conventional Alternatives.” In this flawed study, researchers looked at data from 240 separate studies published in medical journal databases over the years to determine whether or not organic food is healthier than conventional. Stanford researchers concluded that “the published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria.” If reducing exposure to pesticides and antibiotic-resistant bacteria is not enough to persuade you to continue eating organic, consider that only seventeen of the 240 studies used to gather information for this particular study actually looked at the health outcomes of people eating organic and conventionally grown foods. Of the seventeen that did so, only three of them compared health outcomes. These three studies compared only allergy-related outcomes and symptomatic campylobacter infection. Not a single study included in this report did research on health outcomes such as cancer, childhood illness and developmental issues, immune disorders, or any of the thousands of other serious health conditions identified by the medical industry. In addition to the many flaws and loopholes

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The Raw Cure | Jesse J. Jacoby attached to this Stanford University study, what I find interesting is that Stanford University is partnered with the agricultural empire Cargill, and their study is suggesting that organic food is no better than its big-agriculture competition. On Cargillâ&#x20AC;&#x2122;s website they include a page detailing their partnership with Stanford University. Stanford also lists Cargill as a donor in their 2011 Annual Report. Is this is a conflict of interest? I would say yes, without a doubt. Many studies have been done proving that conventional crops produce far less phytochemicals than organic crops do. Phytochemicals are compounds produced by plants that are of great benefit to the body. Dr. Brian Clement, in his book Life Force, mentions a study from the 2002 European Journal of Nutrition which proved organic vegetables contain nearly six times as much salicylic acid as non-organic vegetables. The salicylic acid is disrupted by the pesticides used in non-organic farming. Studies have been done both at Rutgers and Tufts University which have proven organic crops have up to eighty-eight percent more minerals than do conventional. According to the Organic Consumers Association, organic food contains qualitatively higher levels of essential minerals such as calcium, magnesium, iron, and chromium, which are severely depleted in chemical foods grown on pesticide and nitrate fertilizer-abused soil. UK and US government statistics indicate that levels of trace minerals in (non-organic) fruit and vegetables fell by up to seventy-six percent between 1940 and 1991. Eating produce deficient in basic nutrients is like going shopping and forgetting your wallet, or any form of payment at home. Yes, you get the pleasures of shopping for new items, but when you get to the register,

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you realize nothing of use has come from your shopping experience. When you eat nutrient deficient food, you fool your body into believing it is getting the nutrients, but once you assimilate the contents throughout the body, you realize all you have done is waste energy. Some people argue that there is no difference in the nutrient content of non-organic fruits and vegetables. This is not true. These are the people who do not understand the difference between macronutrients and micronutrients. Minerals, vitamins, and phytochemicals are nutrients, they happen to be our most important nutrients. They are referred to as micronutrients. If you compare the macronutrient content of organic to conventional produce it remains the same. This is only comparing proteins, carbohydrates, and fats though, not vitamins and minerals. What is most important is the micronutrient content. Organic fruit contains much higher amounts of these irreplaceable micronutrients than the opposing conventional produce. A comprehensive review of ninety-seven published studies comparing the nutritional quality of organic and conventional foods revealed that organic plant-based foods contain higher levels of eight of the eleven vital micronutrients that were studied. This includes significantly greater concentrations of polyphenols and antioxidants. In this comprehensive review, the team of scientists concluded that organically grown, plant-based foods are twenty-five percent more nutrient dense, on average, and deliver more essential nutrients per serving or calorie consumed. This review was published in the March 2008 edition of the State of Science Review by the Organic Center and is titled: New Evidence Confirms the Nutritional Superiority of Plant-Based Organic Foods.

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The Raw Cure | Jesse J. Jacoby

ZAP IT

hile growing up, I was constantly listening to my grandmother in the kitchen as she would prepare meals using the microwave. She liked to use the phrase, “zap it.” I believe she may have been a little “zap crazy.” She would put everything in the microwave without knowing she was damaging many of the nutrients in the food and defeating the purpose of eating it. Today, sadly, she is paying for it with her poor health. Most people who buy conventional foods also use a microwave to cook these foods. Using a microwave changes the molecular structure of food and greatly decreases its nutritional value. Microwaves alter nutrients and create cancer causing chemicals such as acrylamides and glycotoxins. On YouTube there are many videos that show the effect of radiation and how it is emitted from microwaves. In a video I recently viewed, a guy turned on a microwave, measured the radiation, and backed away from it, going into the next room. The radiation could still be measured. He closed the door, and it was reduced, but was still measurable. This demonstrates just how harmful microwaves can be in terms of exposing us, and our food, to radiation. Hans Hertel, a Swiss food scientist, when discussing the impact of microwaves on nutrients, stated that, “There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive

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power for any extended period of time, not even in the low energy range of mill watts. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism), and thus become impaired in quality.” He initiated tests on microwaved food to determine its effect on human physiology and the blood and concluded that microwaves lead to food degeneration, which causes changes in the blood. Some of these changes include increased cholesterol levels, decreased hemoglobin and red blood cell levels, and an increase in leukocytes. In his book, Heal Yourself 101, Markus Rothkranz makes an interesting statement about microwaves. He states that “microwaving water and then watering seeds with that water will result in the seed not growing.” Although some people claim to have been able to successfully grow seeds using microwaved water, I have not heard one claim that microwaving the water and the seed together will result in any growth. Think about this now, if a microwave will alter a seed so it will no longer germinate or sprout, imagine what the microwave is doing to the structure of the food you eat after being “zapped.” A study published in the November 2003 Journal of the Science of Food and Agriculture, indicated for us that microwaving broccoli with a little bit of water results in a loss of up to ninety-seven percent of its antioxidant content. When they steamed broccoli there was only a loss of eleven percent. When eaten raw, broccoli contains all of its antioxidant content.

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The Raw Cure | Jesse J. Jacoby When microwaves were first introduced to Russia, the Russians conducted extensive testing to determine the biological effects they may have. They found that nearly all foods tested formed carcinogenic compounds after being microwaved. Milk and grains formed carcinogenic compounds through the conversion of amino acids. All plant alkaloids were converted into carcinogens. Meat formed heterocyclic amines, which are chemicals formed when muscle meat from beef, pork, chicken, or fish is heated at high temperatures. These chemicals cause changes in DNA, leading to an increased risk of developing many cancers. The heterocyclic amines form when the amino acids, sugars, and creatine in the meat react at high temperatures. These results were enough for the Soviet Union to ban microwaves. As the food industry created more and more processed foods and the westernized diet gained popularity, the ban was eventually lifted. What can we do to avoid the dangers associated with the microwave? We can simply recycle our microwaves. Give them to the guys who collect scrap steel. Get up right now and remove that nutrient destroying device from your life. There is no reason for a microwave to be in your kitchen; it is a waste of space, a waste of energy, a murderer of enzymes, a destroyer of nutrients, and its use will shorten your life span.

ENZYMES “What is the great secret that has been eluding the investigations of scientists and lives of laypersons for VegWorld Magazine

centuries? Enzymes. You are only alive because thousands of enzymes make it possible. Every breath you take, thought you think, or sentence you read, is a result of thousands of complex enzyme systems and their functions operating simultaneously.” – Ann Wigmore, The Hippocrates Diet

n addition to using a microwave, using the stove, oven, or any other heating appliance can also degrade the nutrients in your food, and degrade your health. Cooking causes chemical changes to occur and shifts the molecular structure of foods. When you heat foods to high temperatures, you destroy the enzymes and the life force energy contained within. Enzymes are biological molecules that catalyze, or increase the rates of, chemical reactions. They are long, linear chains of amino acids, as are proteins, and each amino acid sequence produces its own specific structure, containing unique properties. In the body, they control every metabolic process. They also aid in the digestion of foods. Enzymes control whether you will age prematurely or age regularly, they determine whether you are sick or healthy, and they ultimately keep you alive. In his book Enzyme Nutrition, Dr. Edward Howell points out one of the many roles of enzymes being the conversion of nutrients into new muscle, flesh, bone, nerves, and glands. He also mentions how they assist the kidneys, lungs, liver, skin, and colon with their eliminative duties. Without enzymes our

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The Raw Cure | Jesse J. Jacoby bodies would not work efficiently. Many of us do not know what enzymes are. By way of low-grade food choices, we are speeding up the process of aging related to a lack of enzymes.

“Life could not exist without enzymes.” – Dr. Edward Howell

We are said to store limited amounts of digestive and metabolic enzymes, which we were given at birth. Therefore, we must obtain adequate amounts of enzymes from the food we eat in order to avoid using up these enzyme reserves. Processed and fast foods are either lacking in, or do not contain enzymes. Aside from a few raw fruits or vegetables, many of the foods served in restaurants do not contain enzymes. When food is cooked, the enzymes become denatured. Heat disrupts the structure of the amino acid sequence. This also results in the formation of heterocyclic amines. Then when we eat the cooked food, we are forced to use up the enzymes in our reserves. This explains the aging process and how enzymes can impact our rate of aging. In addition to a lack of enzymes; irregular sleep patterns, lack of exercise, and stress also play a major role in the aging process. The quicker you use up your enzyme reserves and the more sedentary you become, the quicker you will age. I repeat myself here for a reason. It is highly important to be sure you are providing your body with enzymes from the foods you eat.

There are tens of thousands of enzymes in the body. However, there are three main enzyme types. The three main categories of enzymes are: metabolic enzymes, digestive enzymes, and raw food enzymes. Metabolic enzymes activate each of the metabolic processes in the body, such as metabolism, anabolism, and cellular respiration. Each of these processes provides energy for sustaining life and growth. For example, metabolism occurs through a series of enzymatic reactions which convert one substance into another for the storage or release of energy. Digestive enzymes digest the foods that contain no enzymes, being processed and cooked foods. Raw food enzymes are the enzymes found in nature and these are important for preserving our health and maintaining our youth. These are the enzymes that digest foods for us “Cooking destroys life. I do because they are already present within the not say that these articles foods when we eat them. should never be cooked, For each of the macronutrients we ingest but only that there is loss in in our food (proteins, carbohydrates, and cooking them, especially if we fats), we have a specific enzyme group to digest them and break them down into can eat them perfectly fresh amino acids, simple sugars, and fatty and alive. The life and soul of acids. The enzymes that digest proteins are fruits are lost in cooking.” – protease enzymes. The enzymes that digest carbohydrates are amylase enzymes, and Dr. Martin Luther Holbrook the enzymes that break down fats are lipase enzymes. In 1930 a Swiss physician by the name

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Issue 006 - Jan 2013 |

The Raw Cure | Jesse J. Jacoby of Paul Kouchakoff discovered a process which he referred to as Leucocytosis. This occurs when the enzymes in food are destroyed by the cooking process. After we eat the “dead” food, the white blood cells are falsely triggered to attack the cooked food as if it were a foreign organism invading the body. These white blood cells are triggered because food that contains no nutrients is exactly that, a foreign organism. When a substance has no living nutrients within it, it becomes a poison to the body. When we falsely trigger these white blood cells, we weaken our immune system. This explains how our enzymes can control whether or not we get sick. As we eat cooked food, we force our pancreas to do extra work secreting digestive and metabolic enzymes. Our pancreas then enlarges, leading to issues with the fluctuation of blood sugar. These issues often worsen into hypoglycemia and diabetes. A lack of sufficient enzymes in the food we eat can be linked to many of the common degenerative diseases in the body. To avoid this burden on your pancreas, to preserve your enzymes, and to bypass the leucocytosis process, it is important to eat at least sixty percent of your diet “raw,” in the form of unheated fruits and vegetables, so you are always ingesting enzymes. This means that if you choose to eat cooked food, you should have fresh veggies with each cooked meal, and be sure to eat a larger portion of the raw food than cooked. Not only will your body be much better off, you will feel better and have more energy after you eat.

WHY GO RAW?

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“The act of cooking- and the resultant loss of nutrients, enzymes and oxygen- impairs our digestion and elimination, which are the two most controlling factors of nutrient absorption that regulate our metabolism.” – Dr. Brian Clement, LifeForce

aking the transition to a raw diet could possibly be the best decision you ever make for yourself. Not only will you add years to your life and preserve your youth, but you will also begin the process of “bullet-proofing” your body so that no sickness, food-induced diseases, or ailments will ever again interfere with your schedule. Most raw foods such as sprouts, fruits, and fresh veggie juices are easily digestible and this means they require very little energy from the body for digestion. As a result, when eating this way, we are able to utilize our energy to fuel our minds and repair damaged cells and tissues so we are always mentally alert and rejuvenated. Many people immediately reject the idea of following a raw vegan diet and they make uninformed comments such as, “vegan food tastes terrible,” or “I like to taste my food.” They say this and then go off eating chemically induced combinations of mutilated “foods” lacking natural flavors, but with tastestimulating poisons added. Unfortunately for them they have never tried real raw cuisine. If they had tried it they would never make these comments. They would have discovered the best food in the world and passed the great news along to their friends and family. When I hear people make these remarks, my first

Issue 006 - Jan 2013 |

The Raw Cure | Jesse J. Jacoby impression is that they are closed-minded. In the new paradigm of the world and in the “healthy is cool” phase of living, we cannot be closed-minded. We have to open our minds and allow new opportunities to find their way to us. Eating raw will transform your body into being the way nature intended for it to be. Your skin will glow, your hair will glisten, and your smile will shine with radiance. Every day you will be more likely to wake feeling positive, with no negative energy holding place or present in your life. Your creative side will have a presence again. As many of us have already discovered, you will soon notice that sickness is not inevitable, but rather a choice.

“People who eat only raw, plant based foods have an unmistakable shine, like a pregnant woman in her second trimester or someone newly in love. They have a radiant, positive energy. It’s easy to spot a raw foodist in a crowd of people living on the Standard American Diet. Just look for unusually clear skin, glossy hair, and shining eyes.” – Sarma Melngailis, Raw Food Real World

ABOUT THE AUTHOR

Jesse Jacoby is a dedicated raw foodist who has devoted his life to the raw food movement. He abides by a raw, organic vegan diet, lives a natural lifestyle, and is compassionate towards all living creatures on Earth. Jesse is a writer, longevity expert, nutritionist, certified raw organic nutritionist, certified lifestyle and weight management consultant, certified personal trainer, and holistic health coach. He truly believes he can help anyone greatly improve their quality of health no matter what age or how severe their issues may be, without having to rely on chemical drugs. If you enjoyed this excert, pick up a copy of Jesse’s book by clicking here.

VegWorld Magazine

Issue 006 - Jan 2013 |

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