I'm sharing this amazing list of non-raw foods with you from "Gone Frutti". It's a fantastic compilation of foods that are often featured/labeled as "raw" but are not 100% raw and sometimes very far from it. As Rebecca at Gone Frutti says, "this only further strengthens my belief that whilst ‘high raw’ is better than the average diet these days, it’s always better to go simple, fresh, natural and whole." Amen, sister.

The Dead Food List

These items are often featured in raw food recipes, restaurants and products, but they are not commonly found raw. Many raw food websites, books, etc. have a “high raw” philosophy that allows for some cooked food. This list is intended to help you be aware of cooked items, so that whenever you want to, you can eat Purely Raw foods.

Several of these items are often labelled as “raw” and/or sold by “raw” websites, yet they have been heated. You can purchase a few of these items raw, when they’ve been specifically produced for the raw food community. The seller will usually mention the measures taken to keep the product raw in these special cases, when you are not sure, always ask.

We contact the producer no matter what the label says. More often than not, we find a step that involves too much heat. Please do the same. The more health aware customers contacting producers and suppliers about their methods, the better for everyone!

Agave Nectar

Has to be treated and altered from it’s natural state to taste ‘sweet’. Even when labeled or advertised as raw, if it is sweet, it has been heated. Some manufactures claim that lower air pressures can be used to keep the heat below 45c/115f  and thus producing sweet “Raw”? nectar.

Almonds

Many Almonds come from America, and those Almonds nearly always come from California. Because of a new law, (Sept ’07) all California Almonds produced are pasturised and therefore no longer raw.

Bragg’s Liquid Aminos

Made from a base of cooked ingredients.

Brazil Nuts

If shelled they’ve been baked, boiled or steamed. (substitute Walnuts, Pine Nuts or Hazelnuts)

Cacao

After harvest cacao pods are piled up to ‘sweat’ or ferment for 3 to 4 days. During this time the temps can reach above 140f. They are often heated again during the drying process. We would like to find a source for fresh cacao pods or cacao beans that will sprout, if anyone has one.

Cashew Nuts

Most cashews that are sold as raw are heated to shell and boiled to remove strong toxins. Even those that sprout and grow, make some raw fooders sick. (Substitute Pine Nuts, Hazelnuts)

Dried Fruit

Blanched, gassed, and high temp dried. (Dry your own fruit).

Frozen Vegetables

Blanched or boiled even when labelled “Fresh frozen”. It will make your recipes taste and smell off. (Fresh is best!)

Ground Almonds

Blanched before grinding. (Grind your own.)

Hijiki/Hiziki (seaweed)

Dried at high temps.

Juice

All packaged, bottled and canned juice is pasteurized unless it states clearly that it is not.

Macadamia Nuts

Dried at high temps. (substitute Hazelnuts or Sunflower Seeds)

Maple Syrup

After the Maple sap is taken from the tree, it is boiled to reduce it into syrup and make it sweeter.

Miso

Even un-pasteurized Miso is made from cooked ingredients.

Nama Shoyu

Made from a base of cooked ingredients.

Nori (seaweed)

Both black and green are dried at high temps. The colour is not a sure sign. Even ‘Clearspring’ brand when sold as raw.

Nutritional Yeast

Basically baked to kill the yeast. (substitute Pine Nuts, lemon and a little raw salt.)

Oats

Steamed to keep out worms in storage.

Olive Oil

Must say unfiltered and cold pressed and even then you should check with the producer. (substitute Avocado)

Olives

If canned, jarred or packed they’re usually cooked and normally in bad oils as well.

Peacans

If shelled they’ve been boiled or steamed. (substitute soaked Walnuts or Hazelnuts)

Sugar

All processed sugar has been boiled and dried at high temps. Even ‘Raw’ sugar is NOT raw and often dyed brown.

Tahini

High temps during processing. Even stone ground, unpasteurized and made with un-roasted sesame seeds does not ensure that it is raw. Check with the manufacturer. (substitute self-ground sesame seads and a little raw Olive Oil.)

Wild Rice

Neither wild nor raw. Blanched after havest to keep out bugs.

I love this recipe for raw, vegan, dairy-free, gluten-free chocolate chip cookies. They taste like the raw cookie dough we aren't supposed to love and eat while we're making "real" cookies... only these are egg-free and completely safe to eat a ton of! Now I'm sharing the recipe with you, for your noshing pleasure.

Recipe for Raw Chocolate Chip Cookies

*2 C nuts (soaked almonds)

*1/2 C dates

*1 tsp vanilla extract

*1/2 tsp sea salt

*1/4 C coconut oil, melted (not in a microwave)

*1/4 C-1/2 C chocolate chips (depending on your love of chocolate)

Directions

1. With a food processor, grind up all above ingredients except the chocolate chips. If you process them for a long time they will taste much more like cookie dough, if you process for less time they will have a nutty consistency which is fun and tasty, too!

2. After processing to desired consistency, drop the chocolate chips into the dough and mix with a spoon. Then pulse 3-4 times to mix it and grind the chips into the mixture.

3. Take a cookie sheet and spread the cookie dough into the pan, using your fingers to press into the corners and flatten into one even, level, layer.

4. Put in the fridge or freezer for 30 minutes to an hour to harden.

5. I then took it out and used heart cookie shape cutters but you can roll them into a ball and leave them that way, use another shape, or take the ball and flatten it into a round "cookie". sky's the limit! :) ENJOY!!!

 

Makes: 24 slivers of a large pie, or 4 smaller pies with 6 slices
Equipment needed: Food Processor

[caption id="attachment_1358" align="alignleft" width="150" caption="blending the crust"][/caption]

For the Crust

2 cups raw macadamia nuts OR a blend of almonds, walnuts and pecans
1/2 cup dates, pitted
1/4 cup dried coconut

For the "Cheese"

3 cups chopped cashews, soaked for at least 1 hour

[caption id="attachment_1361" align="alignright" width="150" caption="blending the "cheese""][/caption]

3/4 cup lemon juice (or lime juice-i used limequats for this! so delish)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:
1 bag frozen raspberries (or blackberries/strawberries)
1/2 cup dates

DIRECTIONS

To make the crust, process the nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (the more defrosted the better the taste)

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)

[caption id="attachment_1363" align="aligncenter" width="300" caption="finished product! :)"][/caption]

Research from the University of Minnesota found that rats fed for 135 days on an 80% cooked food diet resulted in an increase pancreatic weight of 20-30%.

This means that the pancreas is forced to work harder with a cooked food diet. "Although the body can manufacture enzymes, the more you use your enzyme potential, the faster it is going to run out.." wrote Dr. Edward Howell, who pioneered research in the benefits of food enzymes. A youth of 18 may produce amylase levels 30 times greater than those of an 85 year old person.

Some excellent food sources of enzymes are: papaya, pineapple and sprouted seeds. Science cannot duplicate enzymes because they are the stuff of life itself. Only raw food has functional "live" enzymes. Therefore the liver, pancreas, stomach and intestines must come to the rescue and furnish the requisite digestive enzymes to the individual nourished solely on a cooked food diet.

This extra activity can be detrimental to health and longevity because it continually taxes the reserve energy of our organs. Furthermore, cooked food passes through the digestive tract more slowly than raw food, tends to ferment, and throws poisons back into the body. Colon cancer is 2nd to lung cancer as a killer in America and is related, in various ways, to eating enzyme-deficient cooked food.

All raw foods contain exactly the right enzymes required to split every last molecule into the basic building blocks of metabolism: Amino acids (from protein) glucose (from complex carbs) and essential fatty acids (from unsaturated vegetable fats.)

This isn't a post to say you should ONLY eat raw or living foods... just to try and incorporate more in your diet. Even once a day is a great treat for your body!

Recipe:

*8 oz Coconut Milk (coconut butter + filtered water) or Almond or Oat Milk (can buy boxed)
*2 Tablespoons Cacao Powder
*2 Teaspoons Cacao Nibs
*1 scoop (2 Tablespoons) Protein Powder of your choice (Raw, Brown Rice or Whey)
*2 drops of chocolate stevia concentrate
*2 drops of vanilla creme stevia concentrate
*handful or two of ice

Optional:

*maca powder- 1-2 teaspoons
*banana or dates (take out the pit!) for sweetener instead of or in addition to stevia
**toppings: buckwheat grawnola, goji berries, cacao nibs

Kelp noodles are spectacular!!! It is virtually calorie free and doesn't taste like the sea at all. There is no sugar, gluten, wheat, rice or flour. Kelp is known to aid the metabolism, boost energy, aid in digestion and they contain an abundance of minerals.

PREP TIME = 10 - 15 minutes

WAIT TIME = 0 - 1 hour

EQUIPMENT = High powered blender,  dehydrator

LASTS = 1-2 days

SERVINGS = 4

INGREDIENTS

• 2 packages Sea Tangle Kelp Noodles
• 1⁄2 c nut cheeze
• 1⁄8 c olive oil
• 1 t fresh oregano, minced
• 1 t fresh rosemary, minced
• 2 t garlic, de-centered, minced
• 1⁄2 t Celtic sea salt
• 1 T fresh-squeezed lemon juice
• 2 t Bragg Aminos or Nama Shoyu
• 3 T Nutritional Yeast

STEP 1

Soak the kelp noodles in hot water for 10-20 minutes. Drain and wring out the excess water.

STEP 2

Mix all ingredients in blender. Add sauce to kelp noodles.

STEP 3

It's ready to serve now but if you want the pasta warm and soft, place all the pasta on a big serving plate and spread it out evenly. Then put the plate (or just put the pasta on the tray if you don't have an Excalibur) with the pasta in the dehydrator for 1 hour at 120°F. Serve right out of the dehydrator so it is warm. If you don't have a dehydrator you can put your oven on the lowest setting and put the plate on the stove shelf, or serve cold for a "cheezy pasta salad"!

 

if you don't want to make the sauce "cheezy" you can substitute the cheese for fresh basil and spinach and make it a Pesto pasta. (my favorite!) Garnish with raw pine nuts, tomatoes and spinach leaves. (check out the recipe -->here!)

This is a staple healthy, raw, vegan dish in our home. Everyone loves it! My husband, friends AND PUPPY! :) It will store for a few days in your fridge after marinated and prepared. 

• 1 bunch fresh kale, de-stemmed and shredded
• 1 avocado, cubed or sliced thin
• 3 stalks celery, sliced thin or minced
• 1 green apple, sliced thin or minced (in the same size as your celery pieces)
• 1/3 C lemon juice
• 1/2 t sea salt
• 2 T Bragg's liquid aminos
• 1/3 C olive oil
• 1 T honey or agave nectar

Put the shredded kale in a large bowl with the salt. With your hands, squeeze and massage the kale and mix it well with the salt. Keep massaging the kale for up to 3-5 minutes as the kale will darken, shrink in size and the fibers will break down. Once this happens, mix in all of the other ingredients into the bowl, except the avocado.

Serve on a pretty plate and garnish with pretty avocado pieces on top. :-)

note: you might want to experiment with how much lemon juice, bragg's, and agave/honey you put in this. the above recipe is a pretty good guideline but you'll find that you'll have your own preferences. Go with whatever tastes good to you!

I just finished preparing 4 cleanses for my clients. Thinking of their reaction to one of my fave soups sparked my blogging fire. 

Here's a recipe for my most popular Carrot Ginger gazpacho. (this can be warmed on the stove top as well, in the winter)

-3 cups carrot juice
-1 small ripe avocado
-1/4 cup lime juice
-2 tablespoons agave
-1 tablespoon minced ginger
-1/4 teaspoon cayenne pepper
-1/4 teaspoon sea salt
-black ground pepper to taste
*add a few sprigs of cilantro for garnish

1. In a high-speed blender, puree all the ingredients until smooth. Taste for seasoning.

2. Divide among bowls. Garnish with a drizzle  of avocado-lime oil (or any type) and a few cilantro leaves in the middle and serve immediately.

3. If you want it heated: gently warm the soup in a saucepan over very low heat, stirring it continuously for a few minutes.

To read about the benefits to carrots-check out this past post.

Reporting in from InSpiral Lounge- London, England

I'm writing this review as I sit in this lively raw organic vegetarian restaurant (and Vegan) in Camden Town, London. I'm sitting at a small wooden table with uneven chairs, by the glowing Himalayan sea salt figure light source, while the energetic African music smiles in my ears.

I just finished eating a raw nut burger, what they call their "Sunfood Burger". It was a little dry, but overall very tasty and I basically swallowed it whole.With every dish you purchase, you get 3 sides included, so I chose 3 raw salads with bright, vibrant colors and distinct familiar tastes. It's been 3 days since I've had this food I love so dearly, so I practically licked the plate.

My husband and I drove back to London today from Belgium in order for me to work for this restaurant, InSprial. This is our "honeymoon", or at least our version of it. It's not that we aren't enjoying each other, or totally infatuated with each other: it's just that we love our jobs that much. We are in Europe and by day we walk around on the bustling streets and go have European cappuccinos (mine with soy obviously) and for a few hours each day we bring our computers and tap into our clients, blog readers and the jobs we love so dearly.

Which brings me to this moment:

At first I thought it was oxymoronic to say "healthy food in London" BOY WAS I WRONG!

I emailed InSprial before leaving for England, after finding them on the internet, explaining I was coming to London for two weeks and would love to do a workshop for them on raw food or help in the kitchen. A week later, I received an enthusiastic reply, indicating they would put me in touch with their head chef. A few days later Enzo, their vegetarian cook, wrote asking if I could help the restaurant recreate their raw menu for the New Year. I obviously said Yes... with zero attempt at hiding my zealous vigor.

I met with Enzo last week and we discussed his ideas and what he needs from me. In the quickest hour of my life, I told him what I thought of the dishes they already have, he told me what he thought, and within 60 minutes we had a plan. He needed 7 new raw salads with superfoods in the dressings or in the salad & 2 new entree's-one raw sushi dish and one random dish using my incredible imagination :)

We decided on my hours for this week (so that Adi and I could go to Paris and Belgium for a few days) and voila! Here we are! I showed him all my work--the 7 new recipes and 2 entrees--and he loved all of them.

Here's a sneak preview on my ideas:

• Sprouted Mung Bean Salad with Sesame Seeds and a Raw Tahini Lime Dressing

• Edible Flower Mixed Greens Salad with Fresh Raspberries, Agave Soaked Goji Berries and a Creamy Lemon-Maca Dressing

• Raw Caesar Salad with Baby Jam Lettuce, Raw Parmesan and Capers with A Cacao-Balsamic Dressing

for my "creative" entree I decided on a Mock Loaf with a Raw Mushroom Gravy...

PICTURES TO COME!!!!! Things may change a bit once I get into the kitchen, but that's when the fun & gratification really begins!

Stay tuned. :)

Reporting in from InSpiral Lounge- London, England

I'm writing this review as I sit in this lively raw organic vegetarian restaurant (and Vegan) in Camden Town, London. I'm sitting at a small wooden table with uneven chairs, by the glowing Himalayan sea salt figure light source, while the energetic African music smiles in my ears.

I just finished eating a raw nut burger, what they call their "Sunfood Burger". It was a little dry, but overall very tasty and I basically swallowed it whole.With every dish you purchase, you get 3 sides included, so I chose 3 raw salads with bright, vibrant colors and distinct familiar tastes. It's been 3 days since I've had this food I love so dearly, so I practically licked the plate.

My husband and I drove back to London today from Belgium in order for me to work for this restaurant, InSprial. This is our "honeymoon", or at least our version of it. It's not that we aren't enjoying each other, or totally infatuated with each other: it's just that we love our jobs that much. We are in Europe and by day we walk around on the bustling streets and go have European cappuccinos (mine with soy obviously) and for a few hours each day we bring our computers and tap into our clients, blog readers and the jobs we love so dearly.

Which brings me to this moment:

At first I thought it was oxymoronic to say "healthy food in London" BOY WAS I WRONG!

I emailed InSprial before leaving for England, after finding them on the internet, explaining I was coming to London for two weeks and would love to do a workshop for them on raw food or help in the kitchen. A week later, I received an enthusiastic reply, indicating they would put me in touch with their head chef. A few days later Enzo, their vegetarian cook, wrote asking if I could help the restaurant recreate their raw menu for the New Year. I obviously said Yes... with zero attempt at hiding my zealous vigor.

I met with Enzo last week and we discussed his ideas and what he needs from me. In the quickest hour of my life, I told him what I thought of the dishes they already have, he told me what he thought, and within 60 minutes we had a plan. He needed 7 new raw salads with superfoods in the dressings or in the salad & 2 new entree's-one raw sushi dish and one random dish using my incredible imagination :)

We decided on my hours for this week (so that Adi and I could go to Paris and Belgium for a few days) and voila! Here we are! I showed him all my work--the 7 new recipes and 2 entrees--and he loved all of them.

Here's a sneak preview on my ideas:

• Sprouted Mung Bean Salad with Sesame Seeds and a Raw Tahini Lime Dressing

• Edible Flower Mixed Greens Salad with Fresh Raspberries, Agave Soaked Goji Berries and a Creamy Lemon-Maca Dressing

• Raw Caesar Salad with Baby Jam Lettuce, Raw Parmesan and Capers with A Cacao-Balsamic Dressing

for my "creative" entree I decided on a Mock Loaf with a Raw Mushroom Gravy...

PICTURES TO COME!!!!! Things may change a bit once I get into the kitchen, but that's when the fun & gratification really begins!

Stay tuned. :)