Events, info, recipes
DISCLAIMER - I'm neither a doctor nor dietician, and none of the material in this e-zine is intended to diagnose, treat, etc. I am a teacher and raw food coach with an interest in natural health.
For those of you new to RawforLife, I'm Debbie Took and for almost two years now I've followed a raw food diet. I don't eat cooked food because cooking damages and destroys vital nutrients and creates toxins. Some say living solely on raw food is 'extreme'. It is. I decided I didn't want to suffer any more from the various ailments considered 'normal' in our society. And, since going raw, I've never felt better.
What is RawforLife?
My mission is to spread the word about raw, and to inform and support those at all stages of the raw food journey.
I do this in two ways:
FREE INFORMATION AND SUPPORT
I also answer ALL 'quick' queries that come in to me via the Contact Form on the website, but please note if your question is complex and/or you'd like a longer answer, see RawforLife Support below. I make a point of replying to ALL e-mails that come in to me (usually within 24 hours), but occasionally my replies go astray, so if ever you have contacted RawforLife and not received an answer, please let me know (as I fret about things like this!).
- RawforLife website here
- RawforLife Blog(articles)here
- RawforLife monthly e-zine
Please tell others about www.rawforlife.co.uk via your forums, and own mailing lists. Why? Because I'm not producing all this information via site, e-zines and blog to make money - I'm doing it to inspire, encourage and support as many people as possible to increase the raw in their diet. To this end, I keep finding ways of putting even more on the website (eg via links to articles) that will help people without their having to spend a penny. If you haven't looked at the www.rawforlife.co.uk website for a while, please take another look, and if you think it could persuade even one person to increase the raw in their diet, please...let them know.
PAID-FOR INFORMATION AND SUPPORT
What is the RawforLife e-zine?
An e-magazine for everyone. It's for those who have been raw for years, for those who are new to raw, and it's also for those who really aren't sure about raw at all (but would perhaps like to eat a little more raw food).
I'll try not to confuse, and will always, in the e-zine at least, aim to feature a Recipe of the Month that is straightforward and that needs no special equipment beyond a basic blender or food processor. I'll try to use easily-available ingredients, but if any are only available online I'll tell you where to get them; and they'll be reasonably-priced! To those more experienced raw fooders -I hope you'll find at least a couple of things in the RawforLife e-zine you hadn't been aware of before.
Welcome to...the October RawforLife e-zine!
In This Issue
- Forthcoming Events:
A New Kind of Raw Event!
- Feature Article:
30 Days Raw for Weight Loss
- SUPER Food of the Month:
Easy Nori Rolls
- 'Pick of the Blog':
'But people have always cooked food....'
- 'Raw When Poor':
Really ripe figs
- Book of the Month:
Essene Gospel of Peace
Autumn Classes, AND...A New Kind of Raw Event!
Which RawforLife Event would suit you?
|Thursday 16th October
||RawforLife Experience £70
||Saturday 8th November
||NEW - RawforLife Saturday Social (food included) £25
||Thursday 20th November
||Fruit 'n' Leaves £70
The RawforLife Experience is my conventional raw food prep class. Full of demos and recipes, to provide practical help and inspiration for those new (or newish) to raw transition to a raw food diet. Find full details here.
Fruit 'n' Leaves' is a class for those new to raw, or long-term raw foodists, who are interested in a lighter and simpler raw food diet, with a focus on fruit and leaves. Find full details here.
AND THE RAWFORLIFE SATURDAY SOCIAL IS THE NEWEST OF ALL!
It's a special, low-priced event (£25, including lots of food), designed to be accessible to all. Because, as winter draws nearer, I want everyone to be able to BRING ON THE SUNSHINE by attending a RawforLife raw food event this Autumn.
Here's a rundown:
YOUR £25 WILL INCLUDE:
- A Raw Food Banquet - at least 12 delicious raw food dishes
- Recipes - recipes for dishes served on the day
- Talk - theme: 'Yes, You Can Stay Raw During Winter.'
- Make Raw Friends - with practical help from me (but if you just want to come and eat - that's fine as well!)
The event is suitable for:
Have I missed anyone?
- Those who aren't very raw at all and are just interested
- Those new/newish to raw
- Experienced raw foodists
- Those with raw food (or related) businesses
- Non-raw partners, friends
- Children (over 10 only please)
If you'd like more details about the RawforLife Saturday Social, check them out here
30 Days Raw for Weight Loss
(pic is of Chris Carlton of purelyraw.com - before raw).
Whilst I hope this article will be of interest to everyone who would like to lose excess poundage (or knows someone who needs to), the motivation for writing it came from comments like these, which have appeared on forums and in the RawforLife mailbox: 'I've been dabbling in high raw for a month now and I've only lost 2 lbs'.
OK - most people will lose (some) weight on a high-raw diet. And high-raw is a great thing to be!
And just so that I am not misunderstood on this, repeat - high-raw is a great thing to be!
But not everyone loses the weight they want to lose on high-raw, and IF those remaining pounds just won't shift (or won't shift soon enough for your liking), I recommend you give raw food a truly fair test. Try 30 days at 100% (or very close to), and...see what happens!
Here are three raw fooders who lost 200 lbs, 170 lbs and 160 lbs respectively on raw food. I'm not sure that any of them moved to 100% raw overnight, but my understanding from reading their stories is that they did not reach their ultimate weight loss targets until they had moved to 100% raw.
Philip McLuskey (200 lbs)www.lovingraw.com
Chris Carlton (170 lbs) www.purelyraw.com
Angela Stokes (160 lbs) www.rawreform.com
Why should 100% raw often be more effective than high-raw for weight loss?
The most likely reason is that the cooked food component of the diet is responsible. And the problem is that when we are eating high raw, and the scales aren't showing much difference, we are prey to feelings of dissatisfaction and general negativity - that alone can give rise to a temptation to 'comfort-eat' cooked food.
And 'cooked food plus raw' makes dieting tough - psychologically and physically. The cooked food we've been used to all our lives can make the raw food look the poor relation, and make us feel 'deprived' when we eat raw rather than excited.
And that 'gnawing' sensation in our stomachs we've been taught all our lives is hunger? On a 100% raw diet, I never have it (even when I fast!). Why could that be?
Two (related) theories: William Hay says it's all to do with the acid debris left from the last cooked food hanging around in the stomach. So, if you have even just a little cooked food in the evening, you're setting yourself up for 'gnawing' the next morning. If you switch to an all-raw diet, you may feel it for the first week or two, but after that it should lessen.
Dr Doug Graham: 'If a perceived feeling of hunger is accompanied by feelings of faintness, stomach pangs, headaches or other discomforts, it is actually a sign of withdrawal from harmful substances. So, in other words, if you are trying to lose weight but still including cooked food in your diet, you will be at the mercy of these uncomfortable sensations.'
So, ready to try 30 Days Raw for Weight Loss?
(pic is of Chris Carlton AFTER raw)
Daily Eating Plan
I suggest including in your diet each day food from each of the following three groups:
And add in as much food outside these groups as you like -non-sweet fruits such as tomatoes, cucumbers and peppers, other vegetables, and sprouted pulses and grains.
- Sweet fruit
- Green leafy veg
- Fats (eg avocado, raw olives available here , nuts, seeds if you are vegan -raw vegetarians may include raw dairy)
For those who would like some ideas on what to eat, try these:
BREAKFAST - firstly, if you don't feel like breakfast, don't eat it; there's a considerable body of evidence to suggest that fasting until noon is a good thing. But if you'd like breakfast, buy lots of whatever fruit you desire most (this may vary from day to day) and buy lots of it, even if it's expensive, such as mango, papaya or melon. Hopefully you'll be able to justify the expense by thinking of that take-away or restaurant meal you won't be having this month. If the canteloupe melon tastes delicious, don't stop at one slice. Have half, or the whole melon, or two!
MID-MORNING - if you feel like more food, make smoothies. My current favourite is two bananas and a soaked date; sweet and creamy - raw 'comfort-eating'.
LUNCH - make a BIG salad, and I mean BIG! Use the largest bowl in the house (you might have to buy larger). Include mountains of green leaves, and more fruit if you like. Try a whole mango, chopped and mixed with torn spinach/lettuce. Or use any raw vegetables around (keep the fridge well-stocked.) Squeeze over some orange or lemon juice, and perhaps some sesame seeds for crunch. But - leave the nuts for the last meal of the day. If you eat nuts earlier in the day, they won't have digested before more food piles in. That food, having its exit 'blocked' by the nuts, will ferment, and...blow-up!
MID-AFTERNOON - Smoothies again. Experiment with the 'green smoothie', made famous by Victoria Boutenko, mother of The Raw Family. Try banana with lettuce, or mango with spinach (blend the mango first, then push down spinach leaves into the mixture and blend - quantity of spinach to taste).
DINNER - You could make salad again, but a more luxurious variant. Include some raw fat in the form of avocados, olives, or seeds, or nuts.
A word about nuts...delicious, and packed full of nutrients, but as a rough rule of thumb don't eat more than you'd be prepared to hand-crack yourself - perhaps a (very) small handful. Too many nuts can constipate, and can also cause sugars (eg from fruit) to 'back up' in the blood - not good for those with 'sugar issues'. Also, do make sure they're raw. In the UK, shelled brazils, macadamias, pecans and cashews sold in supermarkets and health shops won't be. They'll have been boiled/steamed for shell removal. If you eat cooked nuts, you're eating heated fat. Heated fat is not only toxic, but most likely the fat-splitting enzyme lipase (which 'eats' fat by metabolising fat deposits) will have been destroyed, which isn't going to be very helpful on a weight loss program. Best policy is to buy nuts in shell only - maximises the chances of the nuts not having been heat-treated, and you're far less likely to overeat nuts that way.
You could add to your salad some sun-dried tomatoes for a good, strong flavour, and some sprouted seeds or pulses for crunch and bulk. Optional - accompany with flax crackers (either spend a fortune buying them mail-order or invest in a dehydrator - it's money well-spent for those who miss bread and cakes). Here's a recipe for flax crackers.
Or, treat yourself to a 'raw gourmet' meal from that recipe bank you're building (try past RawforLife e-zines, www.goneraw.com, or Amazon for raw food recipe books.
(pic shows the raw non-dairy tzatziki referred to at the foot of the article; enjoy with salads, crudites or flax crackers)
'I've only been on the diet a week and I feel awful!'
It's likely that you are experiencing detox symptoms, which occur when your body thanks you for the rest from the toxic food and takes the opportunity to do a little (further) cleaning-out. For more explanation see 'What is Detox?' in the RawforLife May e-zine
However, for everyone's sake, could I remind you that I am not a doctor, and if you experience anything more severe than cold symptoms, you should consult a health professional.
'But I still feel hungry...'
Do you? Really? Have you ever experienced true hunger? I don't think I have. Yes, when I ate cooked food, I often experienced the 'gnawing' referred to earlier, but I now know that wasn't hunger. The burbling and empty feeling we experience when the stomach empties and the food moves into the small intestines isn't hunger. But we've been brought up to believe it is and that on that signal we must immediately pile in more food. Try thinking of that empty feeling as 'a stomach at rest'. Someone once said to me 'but a car can't run on empty and neither can I!'. Well, we can of course, as our fuel comes from the sugar in our system from the food of the last 24 hours, not just from the last meal, and when that's exhausted, our bodies will still run fine, as they will start munching...our fat! (The body will use fat for fuel long before protein reserves are threatened).
But, if you feel you can't hold out, don't worry - just have some more of any of the food I've mentioned, but...hold the nuts.
If you smell cooked food, breathe in and enjoy the smell. Then tell yourself, 'smells good, but that's not food.' And, yes, you can do this even if you have to prepare food for others. Divorce yourself from it psychologically.
Whether or not we should add salt to raw food is much debated. But, if until recently cooked food has been part of your diet, it's fine to add a little organic sea salt to your raw food, say, to a salad dressing, as you're still likely to be ingesting less salt than you did when eating cooked. Or...chop celery into salads, or have sea vegetables. And I find even unsalted olives taste salty, and so do cherry tomatoes.
Craving sweet things?
Have more fruit, as it is or in smoothies. Try strawberries and banana. Have a Medjool date (the raw fooder's 'toffee') but brush your teeth half an hour afterwards).
Buy a dehydrator and make raw crackers, breads, cakes, cookies and even pizza!
Use raw fat foods to make creamy dressings, sauces, dips and spreads. Here are recipes for a raw 'cheese' and 'tzatziki'.
Oh, and exercise will help....if you don't already have an exercise regime, don't want to join a gym, don't have the kit, etc, if you have a pair of trainers you can still get out there running. Three times a week. Wear whatever you like plus trainers. If you haven't run for years, try five minute runs the first week, and each week increase by five minutes. If it feels cold out there now the Autumn's here, I can promise you that you won't feel cold after the first two minutes.
So, here's to you and the most significant weight loss you've ever experienced on a diet where you can eat lots and lots of the most delicious, nutritious food ever! Please let me know how it goes.
SUPER Food of the Month
According to Wikipedia, the first domesticated tomato was a little yellow fruit, so seems we've come full circle, as my local Waitrose is for the first time carrying yellow cherry tomatoes. It was grown by the Aztecs in Mexico, who called it xitomati, meaning 'plump thing with a navel.'
And look at this - the tomato surely qualifies as a super food, as it's claimed that it has super powers! The Pueblo people believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination.
Tomatoes weren't grown in the UK until the 1590s. However, one of the earliest cultivators, Gerard, believed they were poisonous, and for many years the tomato was considered unfit for eating. Interesting that this belief has resurfaced in modern times as well; the tomato is part of the 'nightshade' family (along with the potato, pepper and aubergine (eggplant)) and, on my macrobiotic course in the Eighties, tomatoes were very 'non grata'. In fact, although the tomato plant does contain poisonous glycoalkaloids, there to ward off insects, these are only present in the stem, leaves and in green tomatoes.
Nowadays, tomatoes are a staple in most raw fooders' diets, and the pic shows to some extent the variety of colours and shapes available to us (taken when I visited the amazing farmers' market at Hillcrest, San Diego). Add to that red and yellow cherry tomatoes, and the tiny grape tomatoes placed on my raw pizza, also at Hillcrest. Isn't it wonderful that tomatoes nowadays are so often sold on the vine, where the fruits have been ripened or at least harvested still connected to the vine (it took me years to realise that that lovely smell of home-grown tomatoes from childhood came from the vine rather than the tomatoes themselves!).
And of course the tomato is now quite the nutritional star, what with studies showing that the phytonutrient lycopene can help ward off cancer - particularly prostate cancer. By the way, if anyone thinks that tomatoes are better cooked than raw because lycopene increases through cooking, please take a look at my article 'Are Some Foods Better For us Cooked?'(and guess what my answer is).
Tomatoes are also an excellent source of Vitamin C (a cup of fresh tomato providing roughly one-half of the RDA), Vitamin A and Vitamin E. And apparently if tomatoes are eaten along with healthy fats (eg raw fats like avocado) the carotenoid phytochemicals (the Vitamin A, basically) can increase by two to 15 times, according to a study by Ohio State University. Tomatoes are also rich in potassium.
Also, the highest concentration of the carotenoids is in the peel. Remember back in that other life when we used to score round tomatoes, dip them in boiling water and then peel them? And sometimes the recipes would call for the removal of seeds. All those people deprived of the powers of divination..
I usually have a big bowl of tomatoes in the kitchen (don't store them in the fridge - they won't taste so good), and I also use sun-dried tomatoes, because their flavour is strong, and a little different from the fresh tomato. Now, has anyone out there ever felt guilty that they're not sun-drying their own tomatoes, or at least producing dehydrated versions? I know I have. So, in the interests of research, I have just dehydrated four lots of halved tomatoes at 105 F. Tray 1: tomato only, Tray 2: salted, Tray 3: oiled, Tray 4: salted and oiled. After dehydrating for 36 hours (!), the tomatoes were only a little shrivelled and looked and tasted nothing like the sun-dried tomatoes we buy (and there was no significant difference between the trays).
I have heard of raw fooders successfully 'sun-drying' tomatoes with a dehydrator, but I'd like to know how they did it (if you have, at 118F or less, do let me know). As, after 36 hours, I felt far more guilty at the cost and energy expended from 36 hours dehydrating than I ever did buying them ready-dried, and aborted the experiment. So I'll continue buying them (in bulk at the local weekly organic co-op) and hope I've removed any guilt burden some of you have been carrying! Always keep a few soaking in the fridge to avoid those occasions when you want to use them in a recipe, and the only ones on hand are tough as boots.
Easy Nori Wraps (or 'Welcome back, Nori!')
Nori is the name given to those paper-like sheets that are commonly used to make sushi. Nori is made from a seaweed called porphyra, which farmers grow from nets on the sea's surface; it is then shredded and rack-dried and made into nori by a process that resembles papermaking. Japan, Korea and China are the major producers of nori.
Nori - Is it Raw?
Until recently I'd have said 'No', or at least 'not in the UK' as much of the 'untoasted' nori here(eg the Clearspring variety) has been (very) hot air-dried and roasted. Detoxyourworld.com were the first to alert us to this by making it quite clear that this untoasted nori was not actually raw. And consequently, I didn't eat nori for a long time as I couldn't find a UK source for the truly raw kind.
In the US however I understood that raw nori was available, eg Main Coast Sea Vegetables state on their website that 'This nori has not been heated above 105 F during its production and is suitable for use by raw and living food eaters. Certified Organic and a Raw Food.'
And recently - oh joy - I noticed that Funky Raw were selling nori labelled as raw, AND I know the supplier, and feel confident that, although all nori is 'processed' as described above, this nori does indeed pass the 'raw' test, ie nutrients should be intact. And this is good news, as nori is high in mineral content, for example a small portion of nori providing well over the RDA of iodine - vital for proper thyroid functioning. Note that it is possible to have too much iodine, but according to the Vegan Society even a few sheets of nori a day should not cause problems. It's also rich in calcium, iron, carotenes and Vitamin C. Many claim sea vegetables are rich in B12, but...as others dispute this, saying that this is not actually B12, but a 'B12 analogue' that competes with true B12 in the body, what are we to think? I'd suggest 'eat sea veg in moderation', but right now am completely disregarding my own advice, as having denied myself nori for so long, am making up for it right now by having..rather a lot, as it tastes so good!
Easy Nori Rolls
Nori can be filled with just about anything, and many people make 'raw sushi', which is done by pulsing cauliflower into 'rice'.
However, that takes a little time, and the 'recipe' here is for something that can be put together in a few minutes to make a delicious, and attractive starter.
Simply lay alongside the longer side of a sheet of nori:
mashed avocado, then chopped sun-dried tomatoes, then any crunchy element, such as lentil/mung bean sprouts, grated carrot or red cabbage. Optional: sprinkle with lemon juice (I dampen one side of the nori for a moist roll - no need to if you like it crispy). Roll up, and slice into sushi-sized portions. Easy or what?
Funky Raw sell ten sheets for £2.35, one sheet is enough for the portion pictured, and when I ordered last week it arrived the next day!
‘Pick of the Blog’
The main RawforLife website, at www.rawforlife.co.uk is the 'base' - full of information about raw food, 'before and after's', and details of classes. The RawforLife Blog, at www.debbietookrawforlife.blogspot.com, is the 'newsy' site - updated 2-3+ times a month with news, articles and occasional recipes. As the e-zine and Blog subscriber lists are not identical, I do hope those who do subscribe to both will not mind my reprinting one Blog article here each month. If you would like to see all past Blog articles and receive articles by e-mail as soon as they are published, do visit the Blog site, enter your details in the Feedblitz panel on the Blog site, then follow very carefully the instructions for subscribing.
But people have always cooked food...
'We who question the cooking of food are sometimes looked at as if we are quite mad. We are told that cooking of food is 'natural', because people all over the world have cooked food, and that they have done so for thousands of years. It is true that we have traditions of hundreds of years of cooking, great chefs, millions of cookbooks, food magazines, TV programmes...multinational companies have formed on the back of cooked food. Sure, a few human beings a few thousand years ago started heating their food...and the idea spread. Raw fooders believe we took a wrong turn.'
How natural is it for most of our diet to be heat-damaged food?
Have human beings always cooked food? We've all heard the Biblical records of people living hundreds of years. We tell ourselves it's not true. But in doing that we have to patronise the writers - they were mistaken, deluded, perhaps they couldn't count. But what if it were true? What might those patriarchs not have been doing that we are doing today? Any mention of Methuselah stir-frying his veg?
We don't see animals cooking their food, neither do we see them coughing, wheezing or
There's very little information as to when human beings first started cooking food - only conjecture along the lines of cavemen sitting round a fire and throwing a bit of animal into it, but I have been able to find accounts that suggest that not everyone has seen cooking as a 'natural' thing for us to do.
So, as evidence that indeed there were raw food advocates long before David Wolfe, Gabriel Cousens et al, and that many throughout history have suggested that the natural way is to eat food without damaging it, and that it is unnatural to eat cooked food (and animals) I've collected together, for your consideration, a few snippets from writings of long ago.
From historical accounts:
'There is among the Indians a heresy of those who philosophise among the Brahmins, who live a self-sufficient life, abstaining from eating living creatures and all cooked foods.'
Hippolytus, Rome, 225 AD
'The oldest inhabitants of Greece, the Pelasgians, who came before the Dorian, Ionian and Eolian migrations, inhabited Arcadia and Thessaly, possessing the island of Lesbos and Lokemantos, which were full of orange groves. The people, with their diet of dates and oranges, lived on an average of more than 200 years.'
Herodotus, 425-484 BCE (from Hotema 'Man's Higher Consciousness.')
From sacred writings:
('Chinese, Egyptian, Indian and Hebrew accounts indicate that people were expelled from Paradise for using fire to cook food.' (Arthur M Baker 'The Science of Cooked v Raw.')
'Pious men eat what the brilliant forces of nature leave them after the offering. But those ungodly, cooking good food, sin as they eat.'
Bhagavad Gita (ancient Hindu text - the speaker is Krishna), 100-500 BCE
'For I tell you truly, he who kills, kills himself, and whoso eats the flesh of slain beasts, eats of the body of death. For in his blood every drop of their blood turns to poison;'
'prepare not your foods with the fire of death, which kills your foods, your bodies and your souls also...eat nothing to which only the fire of death gives savour, for such is of Satan.'
Essene Gospel of Peace (Third Century Aramaic Manuscript and Old Slavonic Texts)
'There was a time, the golden age we call it, happy in fruits and herbs, when no men tainted their lips with blood, and birds went flying safely through the air, and the field's rabbits wandered unfrightened, and no fish was ever hooked by its own credulity: all things were free from treachery and fear and cunning, and all was peaceful. But some innovative, a good-for-nothing, whoever he was, decided, in envy, that what lions ate was better, stuffed meat into his belly like a furnace, and paved the way for crime...one crime leads to another...
There was a man here...he was first to say that animal food should not be eaten. And learned as he was, men did not always believe him when he preached, 'Forbear, O mortals, to spoil your bodies with such impious food!'
(Ovid's Metamorpheses, 8 AD)
More recently, the Hunza peoplehave been cited by 20th century commentators as examples of longevity linked to healthy diet. Sadly, this is no longer the case, as Alissa Cohen ('Living on Live Foods') describes:
'The Hunza people, who live in the Himalayas, were once noted for their longevity. Often living well into their hundreds, they remained active, climbing mountains and hiking, among other activities. They ate sparingly, on a diet consisting mostly of raw foods such as sun-baked breads. They had none of the diseases so prevalent in Western culture. Breast cancer, high blood pressure, diabetes, obesity, and many other of our common disorders were unknown to them. When Western civilisation began building railroads in the mountainous areas of the Himalayas, it also introduced to the Hunza people the processed foods and junk foods we eat here in the US. Within a year, the first case of cancer was detected among the Hunza people. Today these people have many of the same diseases common in America, and their life span has decreased dramatically.'
So, did Methuselah really live to 969? Take a look at the Wikipedia entry - the theories are interesting! Whatever the case, we should be able to get a little nearer his score by ensuring that the raw materials we put into our bodies are undamaged, that enzymes, vitamins and minerals are intact, all in proportions that are just right for them to work together in our bodies.
'It can be said that the greatest single cause of degeneration in man is the use of fire in the preparation of foods.'
Arnold de Vries, The Fountain of Youth 1946.
'Raw When Poor'
Packets of 'superfood' costing £15-30 can be fun additions to the raw food diet, but none of them are essential. Each month I will be reminding everyone about delicious, whole foods, available locally, that cost very little. To many of you this information may seem obvious, but, equally, many of us can get a bit carried away at the start of the raw food diet (I did!) and spend vast quantities on expensive foods - and I don't want anyone saying it's too expensive to be raw!
As not everyone is fortunate enough to have an organic co-op near them, or be able to get to a market, I've based my prices on Waitrose (so many of you will be able to obtain the foods far cheaper!).
Really ripe figs
Not the figs in packets that are 'almost ripe' (if you're lucky), but the really black SQUIDGY ones, sold loose - that in 24 hours will have little mouldy spots on them, but until that point are so gorgeously sweet that the flesh tastes like jam.
Book of the Month
Essene Gospel of Peace Pt 1
The Essene Gospel of Peace was my biggest inspiration for going raw (although can't say I took much notice the first time I read it - took a while for it to sink in...). I still read a little bit at the start of each day.
Here's the background:
'Another amazing discovery was made in 1923. Edmond Bordeaux Szekely was able to discover Essene documents in the secret archives of the Vatican. In his book The Discovery of the Essene Gospel of Peace, he tells the story of how two chess players helped him meet the renowned Msgr Angelo Mercati, Prefect of the Vatican Archives. He told the Prefect of his desire to learn all he could of the Saint called Francis. He was allowed to research the vast 25 miles of bookshelves containing scrolls, parchments, paper manuscripts and codices. Within the labyrinth he found an Aramaic translation of The Essene Gospel of Peace as well as The Essene Book of Revelation. His research led him to seek out the Benedictine monastery of Monte Cassino. He was allowed, because of a letter Msgr had written granting access to the large vitrines in the Scriptorium. There he found the original Hebrew codices of The Essene Gospel of Peace, the source for the Aramaic version found at the secret Vatican Archives.' (Source: www.reluctant-messenger.com)
The Vatican now denies that there was ever any such translation in their archives. Some do believe that the EGOP is not authentic. Some dispute the attribution of the words to Jesus. Some believe the dietary teachings are relevant only to that time and place (Israel over 2000 years ago). The reader must make up their own mind.
The Essene Gospel of Peace contains words that, according to Szekeley, were spoken by Jesus, and are in original form, ie before 'revisions'. These include a description of love similar to that written by Paul in the New Testament, and instructions for health. Amongst other things, we learn that Jesus taught a vegetarian, rather than vegan, diet. Although of course the methods of obtaining milk in those days would not have been those of modern dairy farming; also, milk would have been unpasteurised, ie unheated, raw. Interestingly, the EGOP also says that Satan loves the smell of 'hot, steaming' milk!
Most pertinent to raw fooders is the instruction 'cook not'. Many other things in the book will be familiar to health-seekers today, eg the stress put on the importance of fresh air, water, sunlight and fasting. A process involving a gourd that sounds rather like a modern-day colonic is, in conjunction with fasting, recommended for those who are ill.
Interestingly, Szekely himself did not follow the instruction 'cook not'. Although in the EGOP the instruction is unequivocal - no exceptions are identified - Szekeley told his own followers that they should cook between 10 and 25% of their food.
The Essene Gospel of Peace is available from amazon.co.uk 'Used and New' for 65p, and from amazon.com 'Used and New' for 39 cents. The book reviewed here is Essene Gospel of Peace Part 1 and is complete in itself. It was written in 1928 when Szekeley was a young man. Later parts were written some 50 years later, shortly before his death at 79.
|A raw food forum (also known as a community, group, message board, 'list) is an invaluable source of information and support for raw fooders at every level of experience. You can join and be a 'passive' member, and just read the posts, or, better still, join and post, as regular posters are the lifeblood of forums. I'm recommending these three because I have direct experience of them - being a member of all!
Raw Food UK Forum
This is the forum I started in June 07 and is specifically for the UK raw community. Great for information, encouragement, and news of UK events.
International 'party version' forum. A bit like Facebook! Support, entertainment, videos..the lot!
International. The best forum for raw recipes (although take care - some non-raw ingredients). Also discussion.
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