RAW Living and Learning

Making salad dressings from scratch can get to be annoying when I run out of new ideas. Instead of savory dressings all of the time I decided to go on a sweet kick. Fresh fruit makes a wonderful base for sweet or even savory vinaigrette. And if you do not have any fresh fruit around you can always make a semi-raw version using an organic, sugar free, fruit spread. For this particular dressing I used some Trader Joe's organic raspberry spread. For a fully raw version use 1/4 cup of fresh raspberries. I topped a Sprouty Strawberry Salad with this yummy dressing. Here are my recipes; enjoy! Sprouty Strawberry Salad Serves 1 by Elizabeth @  rawlivingandlearning.blogspot.com 2 C Butter Lettuce, rough chop 1 C sunflower greens 4 stalks organic celery, diced 1 T raw slivered almonds, soaked overnight (6 hours) 14 organic strawberries, sliced Raw Raspberry Vinaigrette by Elizabeth @ rawlivingandlearning.blogspot.com 1/4 C fresh raspberries (Or 2 T org...

Just Two Cups of Blueberries Protect Cells Against DNA Damage RealNatural Responsible Natural Health News Photo by Chuck Grimmett Blueberries have a great reputation for being potent antioxidants and for improving metabolic syndrome, but their real benefit, according to new research, is protecting against DNA damage. And this can be seen even after eating one two-cup portion. The researchers, from the University of Milano, gave 300 grams of ground blueberries to ten adult volunteers (human) or a control jelly in a crossover study design. The researchers drew blood from the subjects before and after (one and two hours after and 24 hours after) their ingestion of the blueberries. They also conducted the same protocol using the control jam and compared the results. The researchers found that in just one hour after consuming the ground blueberries, their cellular DNA damage – related to hydrogen peroxide – was reduced by 18% when compared to the control jelly. The d...

I have been lovin carrot juice lately. I drink it straight up or in combination with other fruits and veggies.  For Mother's Day this year my 9 year old went shopping with his own money (so sweet) and bought me this fantastic glass. It is my "hick wine glass" or should I call it my "hick carrot juice glass" since I really don't drink wine?! Yes, it is a Mason jar on a stem. Ironically enough the son that bought this thoughtful gift for me is named Mason! I fill it with fresh juices and he just beams when he sees me using it...very cute! Today I filled it with a yummy Carrot Lemonade. Here is my recipe: Carrot Lemonade makes 32 oz by Elizabeth @ rawlivingandlearning.blogspot.com (3) 16oz bags of organic carrots 2 small organic lemons 2 small tart, green, organic apples Wash the carrots and cut off stem ends but do not peel. Wash the lemons and apples, cut into fourths. Run everything through a juicer and enjoy 32oz of pur...

Here is my version of "Carole's Carrot Dip" by Kate Wood from the book, "eat smart eat raw". It was very, very tasty, I highly suggest you give it a try. I spread it on raw nori sheets and topped it with shredded romaine before I rolled it up--yummy!! My Version Of Carole's Carrot Dip by Elizabeth @ rawlivingandlearning.blogspot.com 2 large, organic carrots 1/2 of a large, organic onion 1/2 of an organic, red bell pepper 1 T chopped, fresh, dill 1 T fresh lemon juice 1 T Tamari, low sodium 1 T Tahini, raw if possible 1/2 T Barlene's Flax Oil Rough chop all of the vegetables.  In a food processor, pulse all of the ingredients. Use as a dip or for spreading on raw nori wraps. Enjoy! +JMJ+ Today I am grateful for a safe and successful transition--our first bird has left the nest :(

Berries and their Flavonoids Protect the Heart by Dr. Furhman   Berries are one of my super foods — the second B in G-BOMBS — rich in fiber and phytochemicals and low in calories, giving them the highest Aggregate Nutrient Density Index (ANDI) scores of all fruits. Blueberries , raspberries, strawberries and blackberries are vibrantly colored with antioxidant phytochemicals, and they are some of the highest antioxidant foods in existence. The deep red, blue and purple pigments of berries are produced by flavonoid antioxidant molecules called anthocyanins, which are concentrated in the skins of the fruits. 1 Flavonoids, including anthocyanins, are not merely antioxidants; they are thought to have a number of additional beneficial effects in the body that are unrelated to their antioxidant capacity. As such, several studies have shown that high flavonoid intake is associated with considerable risk reductions (up to 45%) for coronary heart disease. 2-5 Re...

In this 20 minute video presentation Dr. William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, foods that prevent the growth of blood vessels that feed a tumor. In the chart above he shows foods they have studied. http://www.youtube.com/watch?feature=player_embedded&v=B9bDZ5-zPtY   Take a look a the soup I put together this morning with some of my favorite fruits and veggies. Anti-Angiogenesis Soup by Elizabeth @ rawlivingandlearning.blogspot.com 1 1/2 C sunflower greens 2 C raw cauliflower 2 C organic kale 4 bananas 16oz Wild Boreal Blueberries, frozen (sold at Trader Joe's) 1/2 C frozen mango Blend all ingredients in a high speed blender and enjoy!  +JMJ+ Today I am grateful for resolution.

Cancer Protection Compound Abundant in Broccoli Sprouts Taken from http://www.hopkinsmedicine.org/press/1997/SEPT/970903.HTM September 15, 1997 Media Contact: Marc Kusinitz Phone: (410) 955-8665 E-mail: mkusinit@welchlink.welch.jhu.edu Photo: Keith Weller Dr. Paul Talalay displays broccoli sprouts. 2100x1585, 300dpi TIFF JPEG, (2.7 MB) "The young sprouts that we have found . . ."   JOHNS HOPKINS SCIENTISTS have found a new and highly concentrated source of sulforaphane, a compound they identified in 1992 that helps mobilize the body's natural cancer-fighting resources and reduces risk of developing cancer. "Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology. Talalay's research team fed ex...