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

[Guest guest]

Today's lesson is about something that a lot of peoplefind confusing, food combining-should you, shouldn't you-What is it based on, anyway? Today, your free recipe is,as promised, the fabulous, tasty, and really healthySpinach Mousse.About Food CombiningThe theory of food combining is based on the fact thateach type of food requires different lengths of time,different enzymes and different pH balances (the degree ofacidity or alkalinity of the digestive juices) for properdigestion. Some foods, like nut and seed proteins, requirean acid environment. Other foods, such as starches (wintersquash, yams) and acid fruits (oranges, pineapple), breakdown more easily in an alkaline environment. Combining foodsthat require different digestive environments causesindigestion (gas, constipation, diarrhea, nausea,

bloating,fatigue) and results in incomplete digestion. Incompletedigestion forces your body to spend more energy creatingmore digestive enzymes (and even white blood cells), therebyrobbing it of the energy it needs to create tissue-building,metabolic enzymes.For example, many people say that watermelon gives themindigestion. Since watermelon digests in only 20-30 minutes,when it enters your stomach filled with slower digesting food,it gets held up in its digestive process and ferments. This fermentation causes gas and discomfort. However, watermeloneaten on an empty stomach does not create digestive distress,and because of its rapid transit, your stomach will be freeto digest other foods within half an hour. As a result,one of the food combining rules is: Eat melons alone.Not everyone agrees that food combining is an important issue.Renowned nutrition expert Dr. Cousens explains thatif you

eat primarily enzyme-rich raw food, the food will digestitself making food combining rules unnecessary. He says thatfood combining principles are much more relevant when foodis cooked because then your body has to work harder tomanufacture the necessary digestive enzymes.It is important to listen to your body. By experimentingwith the food combining principles, including single-foodmeals (mono-meals), you will learn through experience whatis best for your own metabolism and digestion.See page 200 in The Raw Gourmet for the 7 food combiningguidelines.All the recipes in The Raw Gourmet that have a little greensymbol next to them are properly food combined. About 95% ofthe recipes in the book have the little green symbol-which stands for Optimum Choice Raw Recipes. Speaking of the color green,here is the Spinach Mousse recipe-Spinach MousseThis delicious green mousse is very

simple. If you want tokeep it really light, dispense with the crust and serve itin individual ramekins, or make it in a pie plate and cut itinto wedges. This recipe will fill a 9 inch (22.5 cm) piepan including a crust.This recipe calls for a large amount of spinach. If you areusing the packaged, pre-washed variety, be sure you are usingan equivalent amount, by weight.Spinach mousse looks beautiful decorated with paper-thinslices of mushrooms covering the entire top in a spiralpattern, topped in the center with a sprig of parsley orbasil. If you're preparing mousse for a party, you can makeit in advance and store it in the refrigerator for one day,although it will lose some nutritional value. For a reallylarge crowd, double or triple the recipe and make it in alarge rectangular pan.2 tablespoons pine nuts, soaked in water 20 minutes, drained1 large bunch spinach (1 pound-500g), cleaned,

dried, tornin pieces1/4 cup raw tahini3 tablespoons lemon juice3 cups sliced mushrooms1/4 teaspoon sea salt5 tablespoons water (a bit more is sometimes necessarydepending on the moisture in the spinach-you want themixture to be moist enough to process easily)1/8 teaspoon nutmeg (see note)1-2 tablespoons psyllium husks (finely ground)In a food processor, combine the spinach, tahini, pine nuts,lemon juice, mushrooms, salt and water; process thoroughly.The mixture will become an even green color. While the processoris still running, very gradually sprinkle in the nutmeg, thenthe psyllium. Press the filling immediately into the pie plateor ramekin. Decorate with mushrooms. Chill for at least 30 minutesbefore eating.Note: Instead of nutmeg, substitute 1/2 teaspoon dried dillor 1/2 teaspoon Pizza seasoning.Note: It is extremely important that you very graduallysprinkle the psyllium

husks into the mixture as theprocessor is running.Note: Spinach Mousse is a stand alone recipe. It also can beserved as a pie, with a crust. You will find several crustrecipes in The Raw Gourmet.

Suzi

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

http://suziesgoats.wholefoodfarmacy.com/

Mobile Take with you! Check email on your mobile phone.