Fwd: The Raw Truth: Secrets of the Living Foods Approach to Wellness, IV

[Guest guest]

Part 4Now that you are learning more about this healthy lifestyle,I thought you might be interested in hearing from people who eat a diet of predominantly raw food. The following aresome testimonials:Although I had been a raw fooder for two years prior toreading your book-I had been struggling with what I feltto be very labor intensive meals that required days ofpreplanning. I was growing tired of the routine eventhough I have never felt better physically. It felt likeI was spending my whole life either in the kitchen orplanning on being in the kitchen. Then I read The Raw Gourmetand my whole life changed! Your 10 kitchen essentials hastaught me a system of having a raw food kitchen that isso free and easy that now I am back to opening therefrigerator at 6 PM and having dinner on the tableby 6:20, AND IT IS ALL

RAW. Thank you, Nomi, so much foryour remarkable book-not only for the yummy recipes but forexplaining everything so clearly.P. s, Georgia.Most of the food I eat is very simple-right off the tree,like avocados and apples. But there are times when I wanta nice salad or a different and healthy dressing, or whenI have company and I know they won't want to just be handeda piece of fruit. The Raw Gourmet has great simple recipeswhere I can make delicious things like banana papaya puddingor mango parfait, or apple sorbet, or guacamole -quickly andeasily-no problem. It also discusses subjects like foodcombining and sprouting and breaks them down into simple,easy to understand terms. I recommend this book for awide range of people: all the way from those who simplywant to add more raw foods to their diet all the way upto people who are mostly fruitarians.-C. Warsowe, Sacramento, CA.A breast cancer

scare finally drove me to find out what Iwas doing wrong in my life. I was 40 pounds overweight anddesperately ill in body, mind and spirit when I met Nomiand had a consultation with her. She provided me with recipesfrom her book, The Raw Gourmet, and a simple plan for recovery.Overnight I went from eating a diet filled with fat, sugar,dairy, meat, and breads to 100% fresh raw fruits and vegetableswith vegetable juices daily. Using her recipes and thewisdom in her book as a guideline, I lost 30 pounds in 8 weeksand went from being a depressed and unhealthy person to athinner, healthier person than I had been in 20 years. Thisis the end of my fourth month and I am still losing weight-I am almost at my goal of weighing what I did in high school-and my energy and health just keeps getting better and better.Happily, my most recent mammogram was normal, and I neverfelt better in my life. Thank you, Nomi, for a book thatmade

it possible for me to totally turn my life around. Ilove the spinach mousse and the sunny pate, and all thesalad and dressing variations. I was able to find whateverI needed in the book-from simple to gourmet.-L.Trago, CT.My 16 year old son had suffered most of his life from aterribly uncomfortable and disfiguring skin disorder. Sometimes it would become almost better, only to flare up againfor no apparent reason. For years I spent so much moneypurchasing household items to clean the air, and protecthim from bed mites-and thousands of dollars at the Doctor'sfor cortisone creams and many other kinds of medications.Still, suffered the discomfort and humiliation ofthis skin disease. Many times he would beg me to let himstay home from school, he was so embarrassed by his condition.Then Nomi came into my life. She taught me how toprepare pure simple fruits, vegetables, nuts, seeds andjuices for my son-

and her recipes are fun and easy tomake and taste delicious. Very quickly, 's skin totallycleared up and he was happy to go to school and act like anormal kid. He doesn't ever have to use any prescriptionsany more. The Raw Gourmet has changed our life-Thank youand God Bless you.-C. , CA.Here is today's recipe, using sprouted rye grain:Long Tail Rye SaladRye is at its most nutritious when the tail length isbetween 1/4-3/4 inch. Once your sprouts have reachedthe length you desire, place them in the refrigeratorto slow down their growth until you can work with them.Other sprouted grains can be used for this salad.Try sprouted barley, kamut, spelt, wheat, quinoa orbuckwheat.3 cups sprouted rye3 tablespoons cold-pressed extra-virgin olive oil5-6 green olives (optional)1/4-1/2 cup sauerkraut (see recipe page 49) optional1 small garlic clove,

choppedJuice of 1/2 lemonDash of Bragg's, ground cumin, paprika and cayenne4 tablespoons chopped cilantro1 slice onion, cut in chunks (or more to taste)2 scallions, chopped1/2 cup coarsely chopped red pepperIn a food processor, combine the rye, oil, olives,sauerkraut, garlic, lemon juice, Bragg's, cumin, paprikaand cayenne. Pulse/Chop until the olives are uniformly fineand well combined, scraping down the sides of the processorseveral times. Add the cilantro, onion, scallions and redpepper. Pulse/Chop until the red pepper is choppeduniformly fine. Serves 4.Variation 1: Add 1 tablespoon caraway seeds.Variation 2: Add 1 1/2 cups sprouted lentils. Serves 5-6.Variation 3: For chili, add 1 1/2 cups sprouted adzuki beansor northern white or pinto beans. Serves 5-6.Note: The recipe can be made without the homemadesauerkraut. You will find several sauerkraut

recipesin The Raw Gourmet.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

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