Get Fresh Autumn 2007

8/6/2019 Get Fresh Autumn 2007

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Reduce Fa tigue . Increase Stamina."Since eating E3Live, I've noticed an unmistakable boost inmy energy. I have more stamina. Recovery time is dramaticallyshorter. E3Live makes a big difference in my performance."- RYK NEETHLlNG, Olympic Swimmer and World Record Holder

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for attention deficit disorders and fordepression... E3live is for peak performanceof body, mind and spirit. .. Include it in anydetoxification and rejuvenation program.I take it myself daily."- DR. GABRIEL COUSENS M.D., Author ofConscious Eating, Director, Tree of LifeRejuvenation Center in Arizona

The Super-Green Produc t EveryAthlete Dreams Of."With E3live I don't feel weak or tired. I am amazed by myrecuperation time between rounds. In one minute, I am ready.I'm glad to have E3Live on my winning team. It gives me focuslike never before'"- STEPHEN MOLlTOR, Undefeated Professional Boxer

Get It Fresh. All Organic, Raw & NatE3Live has more bio-available chlorophyll than any otherfood. Only nature's hand can create all-organic E3Live!It comes fresh frozen straight from Lake Klamath. Mix withwater or juice and drink up. The purity of nutrients has blab-tested and preserved. You can feel it.

Test an d Be Convinced!"E3Live is the freshest and by far the best AFA on themarket! I recommend E3Live! Test and be convinced'"- DAVID WOLFE, Founder, Sunfood Nutrit ion, Author of NakedChocolate, The Sun food Diet Success System

O ur " Fe el the Difference" Guarantee:We invite you to try our products at no risk. I f you do not"feel the difference" by your own evaluation, we will refundyour purchase price (minus shipping) for up to one yearall of our products.

Available in the UK: Tel. 08450 60 10 60

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Lift Mood and Increase Menta l Focus."I always recommend E3Live to increase focus and clarity,lift and brighten mood, relieve stress and to function at ahigher level altogether." - OR. CONNIE KENNEDY, D.C.

Al l Organic"Feel Good" Food.


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Get Fresh! 1 Autumn2007

ContentsMain Features

18 Interview With David Wolfe"Food is th e major determinant of ho w we're feeling on any given day,where we're going, and what our destiny is."

21 Food CombiningEasy rules fo r increased energy, better digestion and effortless weight loss.

36 What's In A Vaccine?And wh y you don 't want it in your body.

39 The Ge t Fresh Guide To SuperfoodsForget the hype; these are the foods that will take you furthest.

In This Issue17 How To Be Raw And Have A Social Life

Paul Nison makes it easy.

24 Raw CoachingEating raw bu t no t feeling energetic? Karen Knowler to th e rescue.

28 Healthy Body, Healthy PlanetTop athlete Brendan Brazier talks to Get Fresh! about the plant-based dietthat led him to peak performance - the sustainable way.

34 Healing At HippocratesOvercoming cancer, by Dr Brian Clement.

8 Raw In The CitySarma Melngailis on ho w she ended her love-hate relationship with coffee.

50 Raw BeautyHow to get th e glow.

58 RejuvenationIt's about more than being raw...

82 A Day In The Life of RhioThe author of Hooked On Rawtalks us through her daily routine. 62Food

62 Sexy Starters And Bite-Sized Bits!Chad Sarno with teasers to leave your guests wanting more.

67 Ask Alissa!How to use a dehydrator to recreate your favourite cooked foods.

2 Ho w To Make Raw ChocolateThese recipes make the perfect raw treat.

Regulars5 Editor's Letter6 What's New?

10 Book reviews12 News

15 Events32 Healthy Changes55 Readers' Raw Transformations76 Healthy Breaks


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Published by

Autumn 2007

Get esh!

Director Cary KikisEditor Sarah Best

Cover Image C iStockphoto.com/LiseGagneDesign Rudy Penando

Printer Mongo Print Limited

Contact details

Ge t Fresh/ magazine, The Fresh Network,Chequers House, 9 Stratton Road, Hainford,

Norwich, Norfolk NR10 3AZ.

Editorial enquiries

[email protected]

Advertising enquiries

Sophie Callingham +44 (O)84S 833 [email protected]

This magazine is printed onenvironmentally friendly paper produced

from a sustainable source.

SUBSCRIBECALL t44 (O)84S 833 7017SEE PAGE 9 FOR DETAilS OFOUR SPECIAL OFFERS AND GIFTS.

The Ge t Fresh! PhilosophyGet Fresh! is the international voice of theraw food movement, featuring viewpoints,teaching and philosophies from some of themost prominent natural health authorities inthe world, and real life stories and interviewswith those living a raw and living foodslifestyle. Its aim is to educate, motivateand inspire, while retaining a rational andrealistic worldview.

The Get Fresh! philosophy, while focusingon diet, acknowledges that true health isabout much more than food. It encourageseach reader to seek, learn and discover whatworks best for them as an individual, on alllevels - mind, body, spirit and emotions. Ifyou're Interested In including more raw foodsin your diet, having more energy, living moreconsciously, or are already living the lifestyle,Get Fresh! is fo r you!

Disclaimer

All recommendations featured in Get Fresh!magazine are for information purposes onlyand not intended to replace appropriate carefrom a qualified practitioner.

A biOl09y class when I was 14 has always stuck in my mind.The topic was nutrition. As we studied th e protein, fat,carbohydrate and vitamin content of different foods, th eteacher announced to us that he'd worked ou t which food wasth e most nutritious on ear th . This, he expla ined in a s ta te of someexcitement, was th e one food that contained everything humansneeded and that you could live on alone for long periods of time,should circumstances demand it . And what was this wonder food?The peanut!

This was good news fo r me. I'd always been a big fan of peanutsand peanut butter - th e roasted, salted variety, naturally - soafter that I upped my intake and mentally polished my halo eachtime I tucked in. Even though th e term superfood hadn't beencoined back then, I was already into the concept, you see!

The knowledge of nutrition available to us just tw o decades agobears little resemblance to th e knowledge - or range of foodsavailable to us now. With th e abundance of different vegetables,fruits, nuts, seeds and guilt-free gourmet ingredients that we

can choose f rom today - whether they're on sale in ou r localityor just a mouse click away - never has i t been easier to ea t asupremely healthy diet.

In this issue, among other brill iant articles and features, you'llfind ou r Guide To Superfoods. Peanuts didn't make th e list,though my erstwhile teacher wasn't completely off track - mostnuts and seeds do qualify as superfoods. However, only onefood from this category is complete enough and rich enough innutrients across th e spectrum to make i t into our rundown of th esuper superfoods that will give you th e most and take you th efur thest . All is revealed on pages 39 to 46.

Wit h o ur best wishes fo r a healthy and happy autumn, we dohope that you enjoy this issue.

Sarah BestEditor

Gel Fre II ! 0


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--HAT'S E ?

Want To Become A

powdersthat pack

a punchSuperfood specialists Raw Intent havelaunched a range of health-enhancingblends made from th e finest naturalingredients dehydrated a t l owtemperatures.

Pure

For more information seewww.rawintent.co.uk.

Choose from Pro Bio fo r detoxification,Protein Punch fo r strength, Lean& Light to nurture and aid naturalweight 1055 and Berry Burst to boostimmunity. The superfood powders canbe taken with water, juice or smoothiesor added to desserts or other foods.

Berry Burst's ingredients include camucamu, acai, blueberry, goji extractand immune-boosting herbs andmushrooms. As well as packing apowerful antioxidant punch, the blendalso has adaptogenic properties.

Juice With A Boost

The Juice Master has also beenbusy developing his UltimateJuice Booster range. There are

five varieties to choose from:Ultimate Detox Boost, UltimateBerry Boost, Ultimate JuiceBoost, Clear Skin Boost andJM's Love Boost. The boosterscontain specially selectedblends of natural herbs,superfoods, vitamins, minerals,amino acids and fatty acids.

which is based purely on the fine balanceof liquid fuel designed by nature to actas food and healer will no t only alsobe viewed as 'alternative', bu t will bechallenged by many as to whether it iseven credible as a therapy"

No doubt the course will have its critics,bu t you won't find one here.

To find ou t more about theJuice Master Juice Therapy

Course or t h e U l t im a te JuiceBooster range vis i t www.juicemaster.com, call 0845 1302829 oremail [email protected].

Order from www.alissacohen.com

Have you tried UIi Mana's goji cherry truffles?They're no t available in the UK yet, bu t wehear they're been creating something of astir at Alissa Cohen's Maine offices wherethey've been called "a virtual symphony fo rthe senses", "a little drop of heaven" and"the best truffles in the world," Vegan, rawand organic, they contain cacao, agave, driedcherries, goji berries, vanilla beans, date sugarand Celtic sea salt.

LoVe BooSt

o.J

Jason Vale, the best selling juice andaddiction author also known as TheJuice Master, is launching the world's

first accredited juice therapy course inJanuary 2008. Juice therapy has beenaround in various forms fo r centuries, bu tit has never been widely recognised inthe same way as other therapies such asacupuncture, iridology, 'normal' nutritionaltherapy and 50 on.

Juice Therapist?

The Juice Master Juice TherapyCourse will be made up of fourdistance learning modules and afive-day intensive training courseconducted by Jason himselfand Dr Enid Taylor. The coursewill cover no t only biology,anatomy, physiology and whichjuices work fo r which ailments,bu t will also give participantsa good understanding ofaddiction and every aspect ofhealth.

"I t is a great shame that any

type of therapy which doesn'tinvolve medical drug interventionis deemed 'alternative'," says Jason. "I t isan even greater shame when a therapy

Tantalizing treat

06 Gel Fresh!


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For more information see www.totalrawfood.com or ring 01273248697.

The latest raw chocolate brand to launchin the UK is the Real raw chocolate barrange from Total Raw Food. In the place ofrefined sugar, dairy and preservatives are100% natural ingredients, including somesurprising additions.

There are five bars to choose from: RealGold has a mesquite crunch, Real Silvercontains ionic silver and suma, R ea l R ed ispacked with whole goji berries, Real Purplegets its colour from purple corn and RealBlue is enhanced with blue-green algae.Bars cost 2.85 and are no w on sale inhealth stores across the UK. For more information or to order, visit

www.fresh-network.com, [email protected] or ring +44(0)8458337017.

Gourmet ran k rang

hit th K

The range, which includes chocolatemacaroons, savoury crackers, energybars, granola, nuts and nu t buttersis no w available to bu y direct fromth e The Fresh Network, which is alsoselling their men's and women's 'EATRAW LIVE LONG' shirts.

In the last issue we could hardlycontain ou r excitement as we told youabout the One Lucky Duck range ofgourmet raw snacks. N ow w e are backwith great news fo r UK and Europeanreaders.

1St

Real chocolateith a t


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/i. 'S NE ?

Super stuff!What do you do when you crave an ice cream fix? For UK raw foodieswho've ditched dairy and shunned soya, the only way to ge t tha t f ix usedto be to get busy in the kitchen. Not any more!

The Booja-Booja Company has launched 'Stuff In A Tub', an all-natural iccream made with a base of cashew nuts and sweetened with agave nectar.Better still, none of th e ingredients are heat-treated.

The range comes in five fabulous flavours: VanillaM'Gorilla, Coconut Hullabaloo, Fesity Winjin Ginger,Pompompous Maple Pecan and Hanky Panky Chocolate.The chocolate flavour picked up a Gold Great TasteAward from the Guild of Fine Food Retailers and theentire range scooped the award fo r Best New Organic

Food Product a t t he Natural and Organic Products Europeshow earlier this year.

As an active supporter of independent retailers, the BoojBooja Company has pledged that none of its products

will ever be sold in supermarkets. The Stuff In A Tub rangewill be available in good independent wholefood shops,delicatessens and farm shops.

For more information see www.boojabooja.com.

Pamper yourself

08 Get Fresh!

Raw Gaia, th e only company in the world offer ing 100% raw skin and bodycare, has added some exciting ne w products to its range. Its Living FacialCleanser contains a unique blend of cold-pressed oils, organic essential oilsand organic floral waters, each carefully selected fo r thei r anti-microbial andanti-fungal properties. Meanwhile, its Sun-dried Green Clay Face Pack is adetoxifying treat, gently drawing ou t toxins and environmental pollutants.

Raw Gaia is also launching a range o f g if t packs, which will be available froSeptember 10. Pictured below is the Pamper Box. Priced between 27 and48, they make the perfect treat fo r someone you love - including yourself!For more information see www.rawgaia.com or ring 01273311476.


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.

Subscribe to Get Fresh! and save 20%More and more people wor dwide arediscovering new levels of health andwellbeing by eating high raw or all raw.

Get Fresh! is the magazine for those whowant to discover and enjoy these benefitsor themselves. Every issue is packed full ofround-breaking nutritional and holistic healthnformation * news * reviews * inspiring truetories *advice on finding the most natural,co-friendly products and services *insightfulnd thought-provoking commentaries on our

mental, emotional and spiritual potential *thebest raw recipes *useful contacts *and muchmuch more!

Get resh! You quarter y dose ofvibrant living informa ion andinspiration.

THERE ARE 3 WAYS TO SUBSCRIBE...*Call +44 (0)845 833 7017*Email [email protected]*Complete the form below

Save moAND enjour fabuFREE gif

Subscribe now and you'll receive our e-packasix hour-long MP3s (plus transcripts). You'll heaselection of the worid's leading experts on rIMng foods and optimumhealth talking aboutlink between nutrition and achieving your poten- on aI/levels. Also covered: ground-breaking nat

healing information and the tricks to makingfood taste amazing. Talks by world-renownedauthorities Victoria Boutenko, Elaine Bruce,Oement and Paul Nison and raw chefs Reneand Cherie Soria.Total package worth 90 - bu t yours fo r FRyou subscribe to Get Fresh!

se select ONE of the offers below. Please ensure you tick the box indicating your location.

Yes! I would like to subscribe to 4 issues of Get Fresh! receiving a 10 % discount o n t he cover price!

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ordo


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RHiPJ ."o1. . . . . . . . . . . . . . . . . . . - - - . ' .. .

BOOK REV

10

The Raw 50By Carol Alt,Clarkson Potter, 517.00

An American supermodel, Al t has graced the covers ofover 700 magazines. She discovered the healing andrejuvenative powers of raw food a decade ago and hasbeen eating close to 100% raw ever since. She detailedher astonishing transformation in her first book, EatingIn The Raw. This sequel is a practical guide to living th elifestyle she recommends. Although largely a recipebook, it also contains advice on setting up a raw kitchen,selecting ingredients and sprouting, plus six movingtestimonials from people wh o have transformed theirlives with raw food.

The promise on the jacket is "10 breakfasts, 10 lunches,10 dinners, 10 snacks and 10 drinks" - hence th e '50'in the title. But as the lunches and dinners are multi-course feasts, this is a book that really delivers on therecipe front. For example, the Un-Supersize Me Lunchincludes Raw Burgers, Sprouted Kamut Buns, Coleslaw,and Choco-Coco Mousse. The Tuscan Supper, meanwhile,encompasses Squash Spaghetti with Garlic Oil and PineNut 'Parmigiano', Tuscan Bread, Field Greens Salad withCreamy Black Pepper and Sage Dressing and Cool Lemon

Cream Pie.As Al t asks on page 16: "Eating what other diet, livingwhat other lifestyle, can you shamelessly have such awide range of delicious foods and treats?" Many ofthe recipes in the book were contributed by renownedraw chefs; 14 of them from Dan Hoyt of New York'scelebrated Quintessence restaurant.

In the next issue of Get Fresh! - ou r exclusive interviewwith Carol Alt.

Get Freslr!

Ani's Raw Food KitchenBy Ani Phyo,Marlowe & Company, 519.95

At the f ro nt o f this book, raw chef Ani Phyopromises: "This book is the green living resourcefo r busy, health-conscious people who want to eatmore fresh organic living foods that are fast andeasy to make, delicious and nutritious to enjoy."

Although the book doesn't disappoint one bi t on

the recipe front, its most unique selling point isthe huge amount of information on sustainableliving. With titles like 'Recycling Helps bu t Reusingis Better' and 'Lemon Rinds are Great fo r Cleaning'if you're convinced you're as green as it gets,chances are you won't t h in k t ha t a ft er readingthis book. You might decide to stop short of 'PedalPower Your Appliances' bu t if you want to takesustainable living to th e next level there is no bettersource of ideas fo r turning your carbon footprintinto a tiptoe.

Phyo was raised on a raw f oo d d i et bu t drifted toth e standard diet during university only to findherself overweight and with high cholesterol. Soshe came full circle and returned to the pure dietshe was raised on, in the early days even hostingraw dinners in Los Angeles so she would havegourmet raw food to feed herself on fo r the rest ofth e week.

She is no w one of the most talented raw chefs inAmerica and recipes in the book include MushroomRisotto with White Truffle-Infused Olive Oil, BlackSesame Sunflower Bread and Pecan Chai Pie onCashew Crust.


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Quantum Eating:The Ultimate Elixir Of YouthBy Tonya Zavasta,BR Publishing, 530.00

As the t i tle suggests, this book marries quantum physics andnutrition. The aim? It's th e culmination of the author's questto discover th e ultimate anti-aging diet. Tonya Zavastais best known fo r promoting the beautifying benefits ofthe all-raw diet, and what makes her regime unique is th esuggested prolonging of ou r natural night-time fastingperiod by gradually phasing out dinner. Zavasta eats her lastmeal at 2pm and goes for 16-18 hours a day without foodand here's the th ing - or water.

Zavasta provides compelling evidence that this completedigestive system rest, dubbed 'dry fasting' by other healthpioneers wh o have similarly extolled its benefits, hasdetoxification, longevity and rejuvenative benefits. Theregime also provides 'calorie restricted optimum nutrition'the book draws on the body of research that suggests thatif we can meet all our nutr ient needs on a low-calorie diet,we're likely to live longer, healthier lives.

Zavasta emphasizes that th e plan she recommends is only tobe considered by those wh o have a few years on a pure rawdiet under their belts and are ready to go to the next level.She is also explicit that she is recommending dr y fasts thatlast hours, no t days.

At over 400 pages the book is a comprehensive andengagingly written guide to staying young gracefully andends with a selection of recipes and a rundown of th egadgets Zavasta has discovered to help keep skin lookingfresh and glowing. Turn to page 50 to read an excerpt fromthe book.

The Ne w Energy BodyBy Natalia Rose,E-book available from TheRawFoodDetoxDiet.com, 514.95

Quantum physics and raw food meet again in this ne w e-book whichexpands on the themes from Rose's recently published Raw Food LifeForce Energy. What is the ne w energy body? It is reached throughwhat Rose dubs "the ultimate detox process" because it cleanses onall levels, no t just physical. As she writes in the introduction: "Theold energy body is a body steeped in density, burdened by existence,relationships, fears and premature aging. The ne w energy body is abody that has been enlightened, literally and figuratively." The bookoutlines 12 stages fo r getting there and they encompass everythingf ro m r aw food, meditation and breath work to 'Detox YourDetrimental Programming and 'Raise Your Light Quotient ' . Anotherhighly recommended book from this original and insightful thinker.

The Hundred-Year Lie: Ho w to Protect Yourself fromth e Chemicals That Are Destroying Your HealthBy Randall Fitzgerald,Plume, $10.20

The author is a former Wall Street Journalinvestigative journalist and the lie in question dates

from 1906, th e year Congress enacted the PureFood and Drug Act. This Act lul led- and s ti ll lul lsmost of the American public into believing that if asubstance is allowed in ou r food, water or anywhereelse where it might get into ou r bodies, it must besafe. The reality? There are estimated to be over100,000 synthetic chemicals in use worldwide and

only a fraction have ever been tested fo r their effects on humans.This book, which includes the details of the author's wheatgrass juiceand living foods detox at th e Hippocrates Health Institute, is a mustread fo r anyone who wants to know how to l ive a hea lthy l ife in apolluted world.

All books can be ordered from The Fresh Network. Call +44 (0)845 8337017.

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E

Hippocrate In itut leadad an ing kno 1 dge of ra

th a infood di t

Attendees at the 2nd International living Foods Summit, held in April this year. Back row, left to

right, Or Brian Clement, Hippocrates Health Institute, USA; Oan Laderman, living light Culinary ArtsInstitute, USA; Viktoras Kulvinskas "Father of living Foods, Costa Rica; Oiana Store, Raw Superfoods,Holland; Laura Gonzalez, GHAW Institute, USA; Ken Blue, Hippocrates Health Institute, USA; ClaudineRichard, living Food, France; Or Anna Maria Clement, Hippocrates Health Institute, USA; Alicia Hall,Hippocrates Health Educator, England; Katrina Cunliffe, Tree Of Life, USA; Or Jameth Sheridan, HealthForce, USA. Front row; Oorit, Serenity Spaces, USA; Cherie Soria, living Light Culinary Arts Institute,USA; Paul Nison, Raw life Inc, USA; Jill Swyers, liVing Foods For Health, Ut


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chool

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revv, v . g . n , o r g . n l c . n d vvlld . u p e r f o o d .F O R T H E S U P E R B E I G G E E R A T IO

R A WC H O C O L AT E

> it s e u p e r l o o d __

But raw, organic almonds could soon be an expensive andhard-to-find commodity in the United States. After tw o isolatedinstances of salmonella contamination of non-organic almonds,the US Department of Agriculture has passed legislationeffectively making it illegal to sell ra w Californian almonds.Most of the country's almonds are produced in this state and ifthe ruling goes ahead, from March 2008 almonds - even thoselabeled ra w - will have to be 'sanitized', ei ther through hightemperature sterilization or with a toxic fumigant.

s a s taple in many raw recipes, from milks and smoothiesto pates, crackers. cakes, cookies and numerous othertasty creations, the almond is officially the favourite nu t

of raw fooders.

awalmondsunder threat in

The fumigation chemical to be used is propylene oxide. Its useon food is banned in many countries, including Canada and thewhole of the European Union. Even the US's ow n EnvironmentalProtection Agency has classed propylene oxide as a probablehuman carcinogen.

The threat of the legislation has forced US-based companiesselling products containing ra w almonds, including ra w almondbutter, to start looking fo r overseas sources. There has neverbeen a contamination scare associated with organic almonds, andthe tw o instances of salmonella outbreak linked to conventionalones came no t from the almonds themselves bu t from crosscontamination with livestock manure.

The Cornucopia Insti tute, an organization which upholds theinterests of small farmers, has launched 'The Authentic AlmondProject' which it hopes will successfully overturn the plannedlegislation. "I f almonds require pasteurization, what foods willbe next on the list of mandatory sterilization, heat treatment andirradiation?" asks Will Fantle, the Institute's research director."Truly raw, untreated frUits, nuts and vegetables might no longerbe legally available in the marketplace."

If y ou w an t to join the campaign against this craziness. af/ theinformation you need to do this is on the Action Alert page atwww.comucopia.org.

LEARN ABOUT RAWFOOD A N D ITS LIFE

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Come and learn how easy it is toincorporate Raw Food into everyday lifewhilst creating mouth-watering recipes ina relaxed. friendly environment.

We offer classes to suit everybody no mat

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We teach at venues in Richmond, Chisand Soho, London. For class dates andtimes please call or visit our website.

CA L ANDP W A 'IS 0 0786 58

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E AO ~

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London

Or Clement is th e directorof the Hippocrates HealthInstitute in Florida an d on e ofth e world 's leading authori t ieso n o pt im um h ea lt h t hr ou g hth e liVing foods lifestyle.This evening event is a rareopportunity to hear him speakin the UK.

nckets no w on sale - ring TheFresh Network on +44 845 8337017.

F

S nd

For more information see www.rawspiritfest.com or call +19287761497.

hO

o 30!With Oavld ol f

Sedona. Arizona. USA

Speakers include ViktorasKulvinskas, Or JamethSheridan. Victoria Boutenkoand Oavid Wolfe. plus Ge tFresh! regulars Or BrianClement. Karen Knowler. TonyaZavasta an d Cherie Soria. Aswell as lectures. the agendaincludes workshops, ra wfood demos. yoga, music an ddance. Say th e organizers:"This is more than a ra w veganfood fest iva l . Our v i sion isto integrate healthy living,eco-sustainable solutions

and w o rl d p e ac e b e ca u setogether these comprise acomprehensive strategy fo raddressing current globalchallenges ...

Brighton

Hear Oavid t a lk whi leenjoying th e goodies in yourcomplimentary superfood kit.Read our exclusive interviewwith Oavid o n p ag es 1820 ofthis issue.

For more information and fo rbookings seewww.detoxyourworld.com or ring+44 8700113 119.

Formore

information seewww.simplyraw.caor call +1 613 234 0806.

For more information and fo rbookings seewww.detoxyourworld.com orring +44 8700 113 119.

Ottawa, Canada

A da y of lectures.yoga. food prepara tiondemos and shoppingopportunities. Included inth e line-up is to p r aw f oo dathlete Brendan Brazier.f ea tu re d o n p a ge s 28-31 ofthis issue.

Oxon Hoath Country EstateRetreat, Hadlow, nearTonbridge. Kent.

Featuring Oavid Wolfe,Shazzie, Magic Kate andOaniela Vanilla. th e sett ingf o r t hi s intimate residentialretreat (45 places on ly)is a n o ld c ou nt ry h ou sese t in over 70 acres ofgrounds. Read our exclusiveinterview with Oavid onpages 1820 of this issue.

o 0 Your orld Annual

1,( eLrn. 1)(' ill -pin.d.hop. (at. ha \ ! ' run

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Yoga

Meditation

Raw organic gourmet cuisine

Raw organic juices

Food preparation workshops

Health and nutrition lectures

No w taking bookings for March 2008 onwards.

Raw Living Style presents

Raw Spain Detox RetreaAndalucia, southern Spain

ur n ult tions

u \ r \ c r O O D SFO R 11 L \ LT 11

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Havin trouble ju gling our health goal and our ociallife?Paul i n ha om imple ad ice.

have been r aw f or over 12 yearsnow, and teaching about making thetransition to a ra w food diet fo r about

seven of those. As I t ravel a ll over theworld, one of th e questions I ge t askedoften is: "How does someone consume ara w food diet while no t being consideredan outcast by society?"! I thought when

I first started eating this wa y many yearsago that this was going to be an issue fo r

me as well, b ut t o my pleasant surprise Ihave found it to be very easy.

Like any change, at first it can be achallenge, especially when most of th eworld doesn't understand th e reason fo rthe change or anything about i t . The rawdiet is so different from any other way ofeating. But it is becoming t he n ew'in thing' so it is no t as challenging in socialsettings as it was jus t a few years ago.

It is good to know that years agoconsuming a vegetarian diet wasconsidered wei rd o r different bu t today itis pretty much accepted all over the world.Well, t od ay t he r aw f oo d d ie t is becomingaccepted and there are more and moreraw food vegetarian restaurants openingup, especially in the United States.

First off, if you plan to consume anythingless than a 100% r aw food diet (whichis fine) you won't run into th e samechallenges as someone wh o wants to go100% raw. You can just simply have cookedfood on those occasions when you can'tge t raw. If doing so, do your best to makesure t he food is as healthy as possible.

If you are planning to go 100% rawremember that just l ike making thechange from an animal eater to avegetarian or vegan, ho w we handle thesituation can make all the difference.

If someone tells you that you are sick,you will say to them, ho w do you knowho w I fee l? But if 100 people come toyou in one day and tell you that you aresick, you might start to think , am I? Whenfirst starting to e at a r aw food diet many

people are going to tell you things like,you are crazy, that 's dangerous, you needcooked food, or you can't do tha t, and th emore you hear i t, the more you might startto believe it.

As long as you've thought ou t the reasonand purpose fo r going on an all raw dietyou should no t be bothered to o much bywhat others say, bu t if you are in doubtbefore they say anything, their wordsmight take you over th e edge.

Don't go beyond your understanding. Dothe research before changing yourdiet so that when you ge t these commentsyou wi ll know you are doing the rightthing.

Make th e choice yourself and no t becausesomeone else talked you into it. As long asit is your choice to change, that will helpkeep you strong, bu t if you try to changefo r someone else, it will make it harder tostick with it when th e pressure is on.

Even if you have the knowledge and youmade th e choice yourself, their wordsstill might make you second guess yourdecision to go on an all raw die t. We areall human and we all have feelings andemotions. It's like if you get a ne w haircutand think it looks great. You could bepretty confident in that feeling bu t ifyou keep hearing that your hair lookedbetter before you cut i t, you might startwondering whether you made a mistake.

The most important rule we have to learnis that we cannot l e t ou r feelings override

ou r decision. I call this decision overemotion. It is hard to be consistent if weare living of f of ho w we feel. After justa fe w days on a raw diet many of us willfeel th e need fo r cooked food. Also manyof us will base ou r feelings on what otherpeople tell us. This is wh y once we make adecision we should learn to stick to it .Make a promise to yourself that your fai this so strong in what you are doing thatyou are going to stick with it and no one isgoing to talk you ou t of it.

Once you feel confident in what you aredoing, ho w do you deal with friends,family and others wh o think you havegone of f the wall?

Do no t ge t over zealous. It's easy tobelieve so strongly in the message that

you just want to push it on everyone else.I and you most l ikely know that the rawfood diet is th e healthiest way to eat,bu t it took us a while to learn this, and itmight take other people a while. Accept allpeople where they are.

Live by example. Let people see ho wgreat you feel and look and ho w much

energy you have. Then they will start toask questions. That will open the door fo ryou to give them th e answers.

No w I am going to give you the mostamazing advice you will ever ge t on ho wto socially fi t into society on a raw fooddiet. Three magic words will make thispath so much easier fo r you. No matterwh o it is or where you are these threewords w il l w or k f or you. Do no t tell peopleyou are eat ing a raw diet because ... Mostpeople d o n ot care about or understandhealth and will think you are crazy!

Here are th e three magic words: "M ydoctor said... "! If you tell them that , theycan accept it with no problem.

Understand, most people d o n ot eatfo r health. They eat fo r taste. If you aremaking food fo r your family, don't pu t thef oo d o n t he t ab le and give them a healthlesson. Just make the food taste great andthey will enjoy it - and you will enjoy mostpeople accepting the way you eat .

If anyone tells you ho w to eat, just tellthem nicely, if you do no t want me totell you ho w to eat, please don't judgemy eating habits. That should keep themquiet. If not, just shove a carro t in theirmouth.

Paul is an internationally recognized authorityon th e raw food diet, and the author of sixbooks on th e subject. For more information seewww.paulnison.com.

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SPECIAL FEATURE


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Interview with

eDavid olfe is one of th world leading authoriti n the raw di t and life t le. He i theauthor of se eral be t- lling bo k on th ubject including Th e unfood Diet ucc s

ystem and Eating Fo r Beauty. H ha n r 1 000 health lecture and emlllararound the \1 od d and reGularly h t r treat . Da id i 0 f nlin ra'.; uper t r

unfood utriti n and co-found r of rh non-pr fit ruit Tree Plantin Foundation,

Here h talk to arah B t ab ut the link b tw en nutrition and human potential.

You've been writ ing and lecturing aboutra w foods since 1994. A t what point di d

you notice interest in this lifestyle reallystart to take off and ho w has it grownsince then?I noticed a massive increase in interestseven or e igh t years ago. Since then ithas grown to th e point that ra w food is amajor grass roots movement worldwide.It's already to some degree mainstream.Wh en I talk to people about goji berries- even peopl e with no knowledge ofnutrition - they connect that to the rawfood diet. They know what that is. Doesthat mean they will choose to go raw? Notnecessarily. But is it more likely they will inthis environment? Of course.

Can yo u remember the moment when yo ufirst sa w the connection between nature,nutrition an d health?The initial seed was planted when I wasseven and my family took its first trip toCalifornia. We stayed at my uncle's ranchand planted fruit trees all summer. Thiswas my first experience of gardening andeating fruit directly off the tree.

A t what po int d idyou leave behind the'standard diet '?Wh en I went to college and started buyingmy own food I started to notice somethingwasn't agreeing. I was only eating about20 different foods so I knew it would beeasy to w or k o ut w ha t the problem was.So I just ate 10 foods one day, then ate theother 10 the next and soon, by process ofelimination, I was l e ft wi th only tw o foods.One day I jus t a te grape nu t cereal - I felt

fine. The next day I jus t had milk and itwas clear that this was the problem.

I go t off dairy and people started askingwhere I was getting my calcium. I realizedI needed to investigate. I started readingbooks on nutrition and I've been a hugeadvocate of people educating themselvesabout nutr it ion ever since.

'Raw food not only

tran forms peoplehealth; it also

reconnect them

to the earth"

So this quest fo r knowledge led to yourdiscovery o f ra w food as the ideal diet?Eventually. At that t ime the on ly bookthat mentioned r aw food was Fit ForLife, by Harvey and Marilyn Dimond. I tactually mentions t he t er m ' ra w foodist'

and this concept made immediate senseto me. Later I read Blatant Raw FoodistPropaganda by Joe Alexander: this isthe first book that was really on pointfrom a nutritional and an e th ical and aphilosophical perspective. I've been 100%raw fo r 13 years now, That's no t going tochange. It's wh o I am.

Ho w would yo u summarize the differencebetween l iving on cooked food and l iv ingon raw?

First, there is no better directive thanraw food. It's almost impossible with thechoices available today to avoid processedfood unless you have a strong directivethat guides you. Once you know about theimportance of eating natural, raw foodsyou can guide yourself in any restaurant,store or forest much better than if youdidn't know.

Raw food no t only transforms people'shealth; it also reconnects them to theearth. The major reason people have lostconnection with the earth is because theydon't ea t foods that come from the earth.It helps people reconnect with what'svaluable. So many people are so lost theyt h ink thei r car is more valuable than theirbody! They'll take better care of their caror o the r possessions than they do theirbody! It's an epidemic in ou r society.

Raw food heals that disconnect fromwhat's important: family values, friends,love, gardening, connection to the earth.It brings about a spiritual transformationthat is very badly needed. A lo t ofproblems are caused because people are

no t actually in their body; no t here in themoment, connected to the great workingsof nature. Raw food changes all that.

Although thousands wh o have alreadygone h igh ra w or al l ra w can vouch fo ral l of that , those wh o are ne w to theseconcepts find it hard to believe. Wouldyo u agree that people ini tia l ly tend to beattracted to ra w food purely fo r what itcan do fo r them on the physical front?Of course. Weight loss is a b ig one. Raw

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food helps people quickly reach theirideal weight. Whe n I lectur e I often askthis question: "How many of you havelos t over 100lbs on a r aw food die t?" Nomatter what city I 'm in I 'l l usual ly see atleast three people raise their hands. Onehundred pounds!

What, specifically, do you eat?I live on superfoods bu t you have to gothrough a lo t of cleansing, detoxing andgreen juices before you can do that. Onceyou're alkaline the whole picture changes.The foods I eat often include honey,bee pollen, royal jelly, blue green algae,

chlorella, noni and aloe vera. I practicallylive on smoothies. When I'm travelling I ' llmix honey, bee pollen, cacao, maca andgoji berries into a ba ll and e at t ha t. I st il lhave green juices and salads bu t I e at alo t less than I used to and I'm a lo t lessattached to food. My goal is fo r everythingI eat to be super-loaded with nutri t ion andconsciousness in as fe w calories as possible.But the key is I want to eat this way anddon't feel I am denying myself.

Clearly nutrition is only one componento f a healthy lifestyle an d there are manyothers. Do yo u believe nutrition is thesingle most important factor?Nutrition is where the rubber meets theroad. Food is the major determinant ofho w we're fee ling on any given day, wherewe're going and what our destiny is.

What, in your view, is the next essentialcomponent o f a healthy lifestyle?Counteracting stress. Connecting withnature is an important de-stressor.Planting foods, trees, gardens; as wellas de-stressing us, these are also a greatform of exercise. Then there are the yogic

Get Fresll!

practices including breathing, meditationand asanas. Every couple of hours I stepaway from my desk and do five minutes ofsimple yoga. It reconnects me.

There is a very strong correlation betweenstress levels, state of consciousness, diet,thinking and exercise. All of these feed of feach other. You have to watch all aspectsof that equation. And you have to balanceit properly in order to have true successand to maintain a high vibrational nature.

You've spoken before about th e power o fa h igh- raw diet to affect what we absorbfrom the atmosphere around us. Pleaseexplain ho w this works.The earth itself is negatively charged;that's its polarity. The sky and the heavensare positively charged, and the sexualunion between the tw o is what createslife. Ozone and oxygen are male, seminalparticles from the sun. If you are chargedup with the negative ions from theearth, through eating living food filledwith prana, that positive energy in th eatmosphere - the ozone and oxygen - goesto you instead of to the average guy in thestreet. You attract it r ight into you in theway that iron filings are attracted to th e

strongest magnet first.

What does that mean? Let's say you 're inNew York Ci ty in July and the air is reallydirty. If you're negatively charged enoughwith t he r igh t stuff, you walk ou t thereand you ge t all th e oxygen, ozone and sunforce energy you need. This is because youhave such a strong negative charge insideyour body from what you're eating thatthese things are attracted right to you.You don't have to know what I'm talking

about. Just eat the f ood and you 'l l fe el i t.I am writing a book called Amazing Gracewhich explores this, and other subjects, ingreater depth.

You are a leading advocate fo r the powero f superfoods. What do yo u consider to bthe number one superfood?A microscopic plankton organism calledkrill. Krill is what whales use to build theirnervous system and high consciousness.It is extremely loaded with mitochondrialnutrition [the mitochondria are theenergy-producing powerhouses of thecells). With enough energy a cell cancorrect its damage. Krill oil is also denselyloaded with antioxidants and essentialfatty acids, including the long chainomega 3s found in fish. Fish is no t anoption because of pollution and ethicalconsiderations. There are vast expansesof no pollution in the Antarctic, wherekrill is harvested. I've gone long periodsof time with kri ll o il being the major fa tin my diet. Blue-green algae and spirulinaactually contain what's in kril l and they area better choice than krill if you need a lo tof protein. I don't.

Will the raw food diet be consignedto history as just another fad, or isthe explosion o f interest we are no wseeing just th e start o f a huge shift inconsciousness?I believe it's the latter. Being raw isn't justabout health. It's about sustainability. It'sabout meeting the green demand of thefuture. What sustainability comes down to

is you have to be able to grow your ownfood in your own back yard. And whenyou're doing that, why on ear th would yowant to cook it?

Eating in this way gives us control backover our food supply. In the west thathas been taken over by chemicals. I fullybelieve it will be the major diet worldwidein 100 to 200 years. Raw food is t he onlydiet that makes sense to everybody, theworld over.

David's ne w book, Amazing Grace, is scheduledfo r release in early 2008. For more informationabout David visit www.davidwolfe.com.Toaccess his archives o f information on ra w foodan d peak performance subscribe at www.

thebestdayever.com. In the US, David's booksandother products are available from www.

sunfoodnutrition.com. In th e UK, they can beordered from www.fresh-network.com. David

will be in th e UK this autumn fo r the Detox YouWorld Annual Retreat from Monday 1st Octoberto Thursday 4th October. an d he will be givingtalk in Brighton on Friday 5th October. For moredetails see page 15.


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e e feet C o ~biIt's no t just what you eat b ut h ow a nd when you eat it) says Angela Stokes. By followingsome simple food-combining principles you can improve your digestion) increase yourenergy and shed excess weight more easily.

In nature, wild animals don't combinefoods. You're unlikely to see a bear

catch a fish, then pick berries to gowith it. Animals generally eat one thing

at a time - a 'mono-diet ' - and there aresubstantial benefits to eating this way.

Different types of foods - proteins,starches and sugars, fo r example - al ldigest in different ways. So when wecombine different foods together, it can bechallenging fo r digestion. Unfortunately,most of us learnt to eat exactly this way- combining many different foods in onemeal. I t t oo k t im e to learn to ea t this way:people don't tend to feed babies complexconcoctions, rather simple blended fruits

or veggies. It also takes time to unlearneating this way, bu t th e benefits are worthit . A ll y ou n ee d to know are a fe w simplefood-combining rules and you can improvedigestion immediately.

What we consume either digests easily orferments, and food combinations stronglyaffect this outcome. This doesn't mean youhave to follow a strict 'mono-diet' (thoughmany ra w fooders certainly do choosethis path). It just means paying a bi t more

attention to what you mix together: th esimpler you keep things, th e easier it is todigest. One term coined by ra w foodistsis 'combo-abombos' - i.e. abominablecombinations resulting f rom budd ingra w foodists throwing everything intoth e blender at once. The more you avoidsuch combo-abombos and aim towardskeeping things simple, th e better fo r yourdigestion.

Imagine th e difference, fo r example,between digesting a mono-meal of fivepeaches or a slice of ra w peach andblueberry pie with a base of three kinds ofnuts and honey, plus chocolate sauce. Getth e idea...?

The fruit mono-meal is easily recognisedby th e body and digested wi th in abou t30 minutes. The pie, on th e other hand, ismuch more challenging fo r your stomach.The fruits and honey are simple sugars,which means they digest quickly. Theheavy nuts are fa t and protein-rich, so theyrequire substantial time i n t he stomach'sacidic environment to break down.These tw o food groups thus start to'compete' fo r digestion. This confusingset of messages challenges th e stomach.

Sugars are ou r primary source of energyand therefore 'shout the loudest' to ge tprior i ty for digestion. This means that theprotein-rich nuts ge t hurried ou t of th estomach, along with those sugars, beforethey're really ready, leaving them toputrefy in th e intestines. Hmmm, perhapsthat pie doesn't sound so pleasantafter all...

Let's n ot g et t oo rigid here t hough. I tdoesn't need to be about perfectionism.For those starting o ut w it h ra w foodsespecially, it can be much more a case of'anything goes'. If you're coming from abackground of processed junk foods, justt he fac t that you start eating mostly orall-raw means your digestion and health

will improve. There is more margin fo r'error' in th e beginning. As time goes on,your cells ge t cleaner and tighter and yourbody lets you know it would prefer simplercombinations.

Then you can start refining things, as feelsgood to you. That's really what it comesdown to - do you feel good after you eata certain combination? Nobody knowsyour body better than you do and whatfeels just fine to you might f ee l l ik e a

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22

horrible combination to someone else. Wecan certainly use books and ideologies fo rreference, to learn about general patternspeople find useful, bu t the real key islistening to ou r own bodies.

The side effectsSo, what happens when foods are no t'well-combined'? A very common sideeffect is feeling sluggish, tired and heavy.

This is because complicated combinationsrequire so much energy to digest thatthere is little energy l e ft for anythingelse. We may also feel mental fogginess,especially if we've eaten a lo t of fat.Digestive issues may include gas, bloating,constipation, fermentation and candidaovergrowth. You may also experiencerashes, mucus, spots, weight gain, difficultylosing weight or any number of othersymptoms, as gas and waste back up inyour over-worked system.

A less obvious side effect is that it's mucheasier to overeat foods you later realisedon't agree with you, when eating'combo-abombos'. Many people eatquickly and this, along with the longertime taken to decipher messages inmuddled combos, means that by thetime the stomach's worked ou t thepuzzle, you've already finished a plate ofsomething that doesn't serve your health.

The benefitsOne major benefit of good foodcombining is it helps conserve energy.Digestion of food takes a lo t of energy.The simpler ou r combinations, the easier itis to assimilate and use this fuel efficiently.As a result you'll feel cleaner, lighter, morealert and more energetic.

Good food combining will also help youlose excess weight, especially if you avoidcomplicated meals late at night. Idealcombining also helps you maintain an idealweight. Your digestion and eliminationbecome smooth and regular and your skinclear and fresh.

Simplifying your food can have knock-onbenefits in other areas too, like using less

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electricity, having less washing-up andshorter food-prep times. Mono-meals offruit, fo r example, usually involve pickingup fruit and eating it, with maybe a bowl,knife and chopping board at most to wash.Compare that to making a raw pie, ormore complicated yet, a greasycooked meal.

When you eat a mono-meal, the body can

tell you precisely when it's time to stop, ast he food will begin to taste different andeven unpleasant. This is the body's way ofletting you know it's had enough fo r now.This feedback is a real advantage, as youcan ge t exactly what you need, withoutgoing to excess.

Overall, eating 'good' food combinationscan thus bring more energy, time andvitality to enjoy the things you love.

No more pie?Does all this mean you'll never eat rawcake again? Not necessarily - it's really upto you. How easy do you w an t t o makethings fo r your body; ho w much energy doyou want going to digestion? The examplewith the peach pie above, fo r instance,illustrated the overall idea behind wh ysomeone might want to pay attentionto food combining. You don't have to doanything, or be 'perfect' : just do the bestyou can, while enjoying yourself. A less-than-optimal combination is unlikely toleave you in hospital - this isn't a criticalmatter - it's more about tweaks that cantake your health to the next level. whetheryou're 40%, 80% or 100% raw.

The ra w advantageThe good news fo r raw foodists is thatfood combining boundaries can be a littlemore flexible than fo r traditional cookedfood eaters. This is useful if you do desireto eat raw gourmet foods. The highenzyme content of rawlliving foods helpsdigestion enormously, meaning you canafford to make more 'mistakes' (at least inthe beginning).

In moderation, you can often eat 'Iessthan-optimal' raw combinations and find

you feel fine afterwards - eat complicatedrecipes to excess however and you'reunlikely to feel great {though takingdigestive enzymes at such times will help}Many different theories exist about foodcombining and here we'll examine only abasic, suggested outline.

For optimal digestion, t ry not to eat rawnuts and seeds, avocadoes, etc {fats} with

your fruits {sugars}, or starchy vegetableswith either. Green leafyllow-starchvegetables combine fine with just abouteverything.

Of course, foods don't consist exclusivelyof sugars, starches or fat/protein. So aimno t combining concentrated protein foodwith concentrated starchy foods and so o

GuidelinesA key recommendation is keeping melonsseparate from all other food. Melonsdigest extremely quickly {in about 20minutes}, so are best eaten by themselves.You can, however, eat different melons inone sitting if you like, with l i tt le digestiveinterference. Some people also keep othertypes of fruits separate from each other.For example, it's recommended to avoideating 'acid' fruits, such as citrus, with'sweet' fruits like bananas. 'Sub-acid' fruitlike peaches and plums can be enjoyedwith either acid or sweet fruits.

Examples of acid fruitsOranges, pineapples, lemons, grapefruit,tangerines.

Examples of sub-acid frUitsApricots, strawberries, nectarines,raspberries, blackberries, mangoes, apples,cherries, peaches, plums, gooseberries,pears, kiwis, grapes.

Examples of sweet fruitsDates, bananas, raisins, papaya, figs,prunes, persimmons, grapes.

One way to avoid considering whethersomething is a 'good' combination or no tis to just mono-meals of fruit. Eating onlyone kind of fruit at a t ime unti l you've


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had enough is an easy wa y to keep thingssimple and digest more easily. You'll likelyalso notice and appreciate the subtleties offruits more when eating in this way.

Preferably, acid and sub-acid fruitsshouldn't be eaten within 30 minutes ofany other food, to avoid complications.Less acid fruits, l ike ripe bananas can bemore easily combined with other foods, fo rexample in a bananalcoconut smoothie,though this isn't an optimal combination.

Be cautious of eating fruit as a dessert,as it gets stuck behind other foods in thedigestion queue and simply ferments. Iwould recommend instead eating fruitbefore other foods.

Try to be aware of overlapping yourmeals. After eating anything, or drinkinga juice/smoothie, leave sufficient timeto finish digesting that before you eatmore. Otherwise, if you're half-waythrough digesting some pineapple, fo rexample and then eat a nu t burger, you'reoverlapping digestive tasks and askingfo r complications. An ideal set-up wouldbe eating fruit, or drinking veggie juicebefore a meal, on an empty stomach (forbetter absorption), then eating about 30minutes later.

I'd also recommend avoiding combiningdifferent fats in one meal - e.g. a saladwith olives, avocado and nuts. Opt fo r justone or tw o fatty/protein f oods in a mealand you'll find them much easier to digest.

Cooked combo catastrophesCooked food eaters can and do easily run

into combining issues. Classic combos likehamburgers, cheese sandwiches, rice anddhal or meat and potatoes, fo r example,are digestive minefields. This may seemshocking at first . We may argue that these'traditional' meals of dense protein withstarch are eaten all around the world.

Surely all of those societies can't be'wrong'; there must be a reason whypeople eat like this. Well, there is, bu tit has little to do with nutrition. It's all

about economics. In India, fo r example,rice is widely available and cheap, so anaverage meal consists of a mass of rice,accompanied by something dense andspicy, l ike dhal. The protein and starchcombination is troublesome fo r digestion,as these foods digest differently. Thismeans digestion slows down. Thus, ittakes longer fo r the eater to becomehungry again.

Naturally, this is good fo r finances, bu thardly ideal fo r wellbeing. If we're in aposition to choose what we eat and whenbased on health, rather than finances,I believe there's no better choice thanlearning food combining basics andapplying them consistently, in the contextof a high-raw diet. As natural healer DrJohn Tilden pu t it: "Nature never produceda sandwich."

For those transitioning to , 00% raw, bea rin mind that th e more of a meal tha t' sraw, th e more you can afford to havecombination clashes. This is good newsif you find eating salads challenging, fo rexample. Making salad dressing withwhatever ingredients you like (raw or not),no t only makes the salad more attractiveto you, bu t the enzyme-rich veggies alsomake it much easier fo r your body to youdigest th e non-raw foods.

Bendmg the rulesThere are also reasons wh y someonemay want to deliberately no t eat 'good'combinations. For example, in general, aswe've seen. fruits and nuts don't combinewell. However, fo r a diabetic, or someonedealing with blood sugar irregularities,

eating these tw o foods together slowssugar absorption into th e bloodstream.The heavy nuts interfere with the muchswifter digestion of fruits, so a diabetic canuse this to their advantage, to be able toeat fruits. increasing th e range of foodsthey can eat.

Other raw foodists may choose 'lessthan-optimal' combinations like this toactually hold themselves back from rapidc1eansing/detox. A ra w lifestyle is highly

cleansing and the more we eat simplecombinations and mono-meals, the morewe press onwards into cleansing. The bodyalways works towards optimal health;every chance it gets to move more intocleansing, it takes.

After months or years of simple eating,it becomes very uncomfortable to eatraw pie fo r example, as the digestionhas become so unaccustomed to suchmixtures. While some people love beingin that space of feeling so 'clean' inside.others don't want to go there yet. Theywant to still enjoy raw gourmet foods ifthey choose, so will eat more complicatedthings sometimes, to stop their body frommoving further into cleansing.

Keep it simpleIt comes down to this: better foodcombining means better digestion and lessfermentation. That means more effectivenutrient absorption and less back-up in theintestines. You don't have t o fo llow anyof th e suggestions here. bu t you will feelbenefits if you do.

The most important concept to remember,is to le t your body be your guide.Everybody's digestive system is differentand can handle some combinations betterthan others. This article has hopefullyprovided some useful combinationguidelines, but there really are no'definitive answers'. If you're in doubtabout whether a combination seems likea good idea. just think about the o the ranimals in nature and ho w they eat: keepit simple and above all , enjoy!

Raw food author an d lifestyle consultantAngela Stokes lost an incredible 12 stone(160Ibs) with a ra w lifestyle, reversingmorbid obesity. 28-year-old Angela startedeating ra w in Ma y 2002 and has spentt he l as t f ive years exploring and promoting ra w foods and natural healthcare fo rweight loss. Visit www.rawreform.comfo r more information. Angela offers e-

books, retreats, consultations an d lecturesinternationally on ra w foods. She can becontacted at [email protected].

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Eating raw food but still haven)t got that (boundless energy that many raw foodistsrave about? Or perhaps) ou) re ne w to raw foods and wan t to be fast tracked toenergy central (like yesterday) ... Karen Knowler has the answers.

24

hen Marion telephoned me Ialready knew from a previousemail that he r main issue was

energy - specifically, lack of i t, in spi teof th e fact that she had been "eatinghealthily" fo r 4 or 5 years, dabbling with

mos tly raw food fo r a fe w months to

varying degrees of success and had a cleanbill of health from both her doctor andnaturopath, so had no underlying healthissues to speak of .

What Marion went on to describe to me atthe start of our call was no t dissimilar to

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anything I had heard before, with phrasessuch as "lacking oomph", "tired in themorning", " t i red by 9pm", "n o bounce","n o energy to spare" - Le. about 80% of

th e UK population's major health issue-pure and simple lack of energy.

"But I 've been eating mostly ra w foodsfo r over four months now," said Marion."Surely I should be feeling better by now?"

A good question, of course. And an obviousone too. With the lure of "vibrant health"and "boundless energy" at t he hea r t oft he r aw f oo d promise, it's only natural towonder why it's no t happening so fast andfuriously as we would expect.

I began by asking Marion one of th e mostimportant questions of all: "What exactlydo you eat?" Important because, at a timewhere raw food menus can be as diverse

cooked ones, to say you "eat r aw" is simpby no means enough information!

Marion went on to describe a typical day'seating:

Fresh fruit or fruit smoothie fo rbreakfast (porridge or muesli in th ewinter).

Lettuce, tomato, cucumber, carrot,avocado and olive salad fo r lunchwith lemon and olive oil dressing.


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Flax crackers and raw hummus oravocado-based soup fo r dinner.

Snacks included goji berries, cacaonibs, dehydrated cookies, nuts andraisins, raw chocolate bars, other ra w

bars or more fresh fruit.Drinks included various smoothies, theodd cup of tea or coffee, th eoccasional glass of wine and springwater.

On face value, looking at Marion's diet itseemed generally very good overall, bu t afe w things sprung immediately to mind:

Where are the greens?

Where are the sprouts and living foods?

Where are th e fresh green and/orvegetable juices?

How much water are you drinking?

How often are you snacking? (Andwhat on, mostly?)

Are you only eat ing when hungry?

How much are you eat ing fo r emotion,and to what extent?

How often does the wine, coffee,tea e tc s lip in? Is it really only

"occasionally"?

All of these questions come up fo r mostpeople wh o consider themselves to begenerally in good shape bu t somehow no tlosing weigh t o r gaining energy. Whenyou dig a little deeper, there is alwayssomething - or somethings - there thatjust needs a little tweaking ...

In Marion's case, further discussionrevealed that:

Greens were something Marionfound "difficult" to incorporate.After I gave h er a fe w anyone-can-

do-this ideas, she realised that yes shecould actually bring masses more greensinto her daily diet in a way that she wouldgenuinely look forward to and enjoy ona daily basis. See my Spinach and MangoSmoothie recipe, overleaf, fo r one of themost potent and genuinely delicious waysof doing this.

As fa r as sprouts went, Marionconfessed that she had tried a coupleof times to sprout seeds and beans

herself with limited success and had

promptly given up. I explained t hat notonly were they the cheapest and amongthe most nutritious of all raw foods to eat,bu t as far as energy enhancement wasconcerned they are second to none. Withfurther discussion Marion agreed thatshe would tr y again using my sproutingguidelines sheet (we worked ou t whereshe had gone wrong!) and if she still feltit wasn't working fo r her then she wouldmake a point of ordering or buying inample sprouts fo r herse lf on a weeklybasis.

When we came to discuss juices,Marion confessed that she hadnever had a mixed vegetable juice

and th e green one she had tried had pu ther of f trying or making any future onesaltogether! The reason being, I soon foundout, because someone had once made her

one consisting primarily of kale, broccoliand spinach (all dark leafy greens whichare th e most potent - both in taste andnutrition) with a little celery thrown in to"tame" i t, and it had promptly made herfeel sick! Well, quite frankly it's enough tomake most people gag - mysel f inc luded!so we discussed h ow t o adjust green juicesand vegetable juices to suit all palates andstages and Marion committed to trying mylight green juice with a view to makingone every morning an hour o r tw o prior toher morning fruit meal.

As fa r as water was concerned,Marion was drinking at least a pintevery day bu t tha t was generally in

smoothies. We agreed that there was someroom fo r improvement, both fo r hydrationand detoxification purposes (drinkinghelps us regulate body systems and this isextra necessary when we are cleaning ou tour systems as we are when we pur ify ourdiet). This was pretty straightforward andeasy to do.

When we came to discuss snackingMarion realised as we spoke thatshe was snacking almost constantly

throughout the day. Normally this wason cashew nuts, sometimes mixed withraisins or dried apricots and more recentlyshe had been experimenting with rawchocolate bars to pick herself up (withmixed results). I explained that due toher regular snacking, her body was no tgetting a rest from digestion throughoutthe course of the day, and by no t lettingher stomach empty she was never going toexperience that wonderful "clean burn"that we g et w he n w e a ll ow ourselvesto get t ruly hungry (or th e weight lossthat comes with it). She was very keen to

experience this, so promised to "g o f or th eburn!" from tomorrow morning onwards.

This all led us nicely on to the classicquestion "d o you only eat whenhungry?" By this point we were

beginning to establish that this wasn'tgenerally the case. Marion's desire toeat came from a number of sourcesmind, body and emotions. They all haddifferent ideas about what she should beeating, when and wh y and any of themcould wi n on any given day - or at anygiven moment. Ranging from "voices"such as "Eat this it's good fo r y ou " t o"I f you eat this you 'l l ge t more energy"to "It 's one o 'c lock - i t' s time to eat" to"Treat yourself"... we uncovered morethan twenty different beliefs Marionhad acquired about food and eating, aswell as r aw food eating specifically, that

simply weren't true - or constructive! Aswe uncovered these one by one Marionhad light bulb moment af ter light bulbmoment unti l she had begun to see thatit wasn't so much a lack of energy thatwas essentially the issue, bu t that she wasblocking it through her constant eating aswell as th e compound effect of the otherthings that were either present or no tpresent in her diet.

When we came to discuss emotionaleating Marion confessed that she atemostly ou t of boredom. She worked

in an o ff ic e whe re she had spent th e past, 5 years and she knew her jo b inside out.Nearing retirement age she felt there wasnowhere else to go in her jo b and shewas craving challenge and stimulation bu ti t d idn ' t seem likely that any would beforthcoming. For this reason each time shefinished a jo b she would reward herselfwith a snack, each time she went to thebathroom she would grab a handful ofgrapes, nuts or raisins on the wa y backto her desk, each time she felt bored shewould reach fo r t he r aw chocolate bar ...and on it went. We established very earlyon that most of Marion's eating wassuperfluous and that any energy that mayhave been trying to emerge would bebeing constantly quashed with th e volumeand regularity of food she was consuming.With all this no w clear (Marion had no treally admitted to herself just ho w boredshe was until ou r call) together we cameup with a game plan fo r ho w she couldbring more excitement into her work anddaily life taking into account her passions,skills and strengths and an option tw o ifher boss was no t quite as keen as she was!At this point I could almost audibly hearMarion's heart lift as she realised that

Get Fresh! 25


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yes, indeed, th e food/energy issue was much more asymptom of her life circumstances than th e cause shehad originally thought.

The final question was to no w ge t to absolutehonesty about what Marion was eating anddrinking. It is so easy to kid ourselves into thinking

we only have th e occasional bite or sip of somethingwhen in actual fact it is more of a dai ly habit! Thisproved to be the case with Marion wh o realised that"the odd glass of wine" was in fact currently creepingup t o t wo or three t imes per week ( in l ine with herboredom) and she was typically drinking this late atnight accompanied by a couple of handfuls of nuts tostop the alcohol affecting her to o much. On the oddoccasion this had led to a late night toast-and-butterbinge (very common!) and I shared with he r much ofwhat I know abou t how and w hy r aw foods and alcoholare no t very compatible and that the most importantwork she could n ow d o w ou ld be to address the causeof her emotional eat ing and "odd tipple" so that shedidn't feel the need to have them as often - if at all.

As we progressed through our session one more thingcame up that was highly relevant - this being thatMarion was often eating tw o t imes per night - oncewhen she came in from work (she saw it as her rewardtime fo r making it through the day and also viewed itas " tea t ime" whether she was hungry or not), and thesecond time around 9pm when she was getting close tobed time and "just fancied something sweet".

This would invariably t ake the form of a fe w more nutsand raisins or a r aw snack bar - both of which are veryhigh in calories, slow to digest and quite simply wouldjus t lay heavy in her stomach all night resulting in poorsleep quality and her body still trying to digest when itwoke up in the morning.

By adding all of the above together it was no wondert ha t t he experience of "boundless energy" hadescaped Marion (i t was buried under all those snacks!),bu t the good news was that only a fe w key tweakswere r equi red and in o nl y a few days she could beexperiencing a huge shift in her energy levels if shefollowed the course of action we agreed.

When Marion called me back tw o weeks later she wasthrilled to report that she had tackled everything on ou rlist and had no t only started to experience the amazingenergy that she so wanted, bu t had started to havesome rather interesting insights into ho w and why shehad been blocking her energy in many other ways too.

With Marion no w on the road to consistent boundlessenergy it soon became clear that our nex t call was goingto be pretty much devoted to what kind of mischief shewas going to ge t up to n ow t ha t she had it !

Mango & SpinachStnoothieThis is a great rec ipe for ge tting mas es of greens in quickly,easily and deliciou Iy.

Makes about 2 pints - idea l fo r 1 pint in the morning, and 1 pint afterwork (i f you keep it in th e fridge all day it will be fine)

Ingredients

1 bag organic baby spinach (approx. 200g) 1 fresh mango

Directions

1Rinse and sort spinach, making sure that all leaves are healthy andgood enough to eat o r d rink .

2Peel and chop mango, placing in t he bo ttom of your blender.

3 Add th e spinach on to p and b lend on fu ll power - add water ifnecessary or so desired.

Karen Know/er is T he Raw Food Coach. Find

ou t more about Karen's products, services,

coaching an d live food prep classes at www.

TheRawFoodCoach.com or call 01353723133fo r more details.

4 Depending o n y ou r personal preference, add more water to create arunnier, smoother drink.TOP TIP: If yo u don't like mangos tr y bananas or any other fruit o fyour choice until you f ind a taste yo u love. The fruit is no t as importantas loving what you dr ink l

26 Get Fresh!


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ronman triathlete rendan B azi aI to arah est about h journeyto plant-based p a p rformance, a d h campaigning activities to rai eawareness of the health and environmental benefit of the diet that propelledhim to athletic e cell nce.


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"You can be an athlete or yo u can be avegan - it's on e or the other."

Brendan Brazier heard this verdictdelivered over and over b y hiscoaches when he first gave up

meat, f ish, eggs and dai ry. Aged 16 at

the t ime, Brazier was training to be aprofessional ironman triathlete and he wasexperimenting with a plant-based diet in

the belief it would help his performance.But initially it seemed his coaches wereabsolutely right.

'" was weak, I wasn' t s leeping wel l, I waslosing muscle and I wasn't recoveringwell," remembers Brazier. "But being acurious person this made me determinedto see if it was possible to achieve whatI wanted to achieve without consuminganimal products, because they were so

adamant it wasn't."

Brazier no t only proved his coacheswrong by becoming a vegan world-classironman t r ia thle te ; he achieved his goalin a remarkably short time compared tothe average f or t he sport. "I attribute thatentirely to my attention to det ai l in mydiet," he says. "There's nothing else I wasdoing different ly from other athletes. Ican say no w t ha t n ot only has a healthyplant-based whole f oo d d ie t n ot hurt myperformance; it has massively helped itcompared to what I could have achievedon the tradi tional diet athletes follow thatincludes animal protein."

Brazier was just fifteen when he decidedhe wanted to be an i ronman triathlete andhis interest in nutrition grew o ut o f hisrealization that success in his chosen fieldwould require him to have an 'edge ' overth e competition. An iron man triathloncombines a 3.8 kilometre swim, a 180kilometre cycle ride, and a 42.2 kilometremarathon.

Brazier started to study what it would taketo ge t to the to p in this sport. Specifically,he pored over the training programmesof the leading professional athletes andcompared them to those of averageamateur ones.

"What I saw really surprised me," heremembers. "They were no t that different.So I started to ask: 'How come somepeople manage to beat world records andothers ge t nowhere?' I worked o ut t ha t it'sall about recovery. If you can speed yourrecovery it's a huge advantage because youcan train again sooner. That was ho w I firstbecame interested in nutrition."

When he s tarted out , Brazier knewnothing about the subject. His extensiveknowledge - th e knowledge whichenabled him to write The Thrive Diet,a brilliant guide to th e link betweennutrition, heal th and peak performanceis the result of his tireless research, in th edays before such information was available

online. Anything plausible that he read,he tested ou t on himself. "I arrived atthis diet through tr ia l and error," he says."I experimented with many diets. Highcarb, lo w protein and fat ; high protein,lo w carbo You name i t, I tried it. Eachhad one or tw o good points bu t th e badoutweighed the good."

As time went on, Brazier became moreand more convinced that vegetarian wasthe way to go, despite his initial lack ofsuccess. Further research revealed to himthat such diets are of ten low in completeprotein, vitamin B12, iron and calcium. "So

I found plant-based sources of all thesenutrients and built them into my diet.Within a couple of months I started feelingmuch better and I continued to improvef rom there."

'BeCllllse [',n 110

longer tired and I

dOIl't crave coffeellld s llga r I 've freed

up so rll11ch ' ' 'ental:pace '

Brazier has no w been a complete vegan fo r15 years and he's been "85% raw" fo r th elast three. His initial experiments with rawfood were prompted by a friend wh o wasa walking advertisement fo r th e lifestyle.He decided to see what it could do fo r himand started eating more fruit, more saladsand more chlorophyll-rich greens. He knewimmediately that he was onto something."When I started eating h igh raw I felt

the benefits right away," he remembers."M y weight went down a little bu t mystrength didn't so my strength/weight ratioimproved - very important for an athlete. Inoticed I was leaner and had more energy.I noticed foods digested very easily andthat the body doesn't need to expendmuch energy to ge t nutrients from food."

Brazier di d his first ironman triathlonin 1994 and started racing ironmanprofessionally in 1998. He continued to

race until 2004 when he was hi t by a car;unable to train fo r a year following theaccident, his athletic career was on hold.He used t he t ime to write The Thrive Dietand also partnered with a sports nutritioncompany to develop a replica of theblender drink he'd been making fo r 14years to speed his recovery, and th e home-

made whole food bars he used to fuel histraining sessions. And so the Vega rangeof all raw energy bars and almost all rawmeal replacement powders was born.

Says Brazier: '" used to t h ink that becausefood had calories and calories were energy,I needed to ea t a lo t of calorie-dense foodsto have energy so I'd eat things like breadand peanut butter. But these are processedcooked foods and take so much effort fo rth e body to digest that the ne t energy gainfrom them is low."

This concept of 'net gain' is a cornerstoneof Brazier's nutritional philosophy. Somefoods w e t hi nk of as 'healthy' actuallytake more energy to digest than they givethe body. Brazier emphasizes what moreand more in the nutr i tion field are no wrecognizing: that you can get energy fromwhat you're no t eating as well as fromwhat you are eating. In other words, ifyou are eating foods that rob your body ofenergy, giving up those foods will increaseyour energy levels more than anything youcould add to your diet. Or, as Brazier putsi t: "You can ge t energy from conservationrather than from consumption."

The initial positive effects Brazier noticed

on going high ra w were, it turns out, onlythe ti p of the iceberg. Since then, he hasnoticed a whole host of other benefits,most of them wholly unexpected. Numberone on th e list: better sleep. "The line isno longer blurred between being asleepand being awake as it is fo r a l ot o f peoplewh o don't sleep that well during the n igh tand don't feel fully awake during th e dayei ther," he observes.

"When you remove nutritional stress byeating th e r igh t way your cortisol levelcomes down meaning the body cange t into delta sleep. This is th e deep,rejuvenating sleep, when the body repairstissues and cells. It can only do that whencortisol levels are lo w enough. When Iwake up I' m rested and I can go all day,and I ' ll sleep as soon as I want to. I don'thave to sleep as much these days. It's ahuge benefit to have an extra hour o rmore in the day to play with."

Another knock-on effect of this: no morecoffee or sugar cravings. "When peoplehave such cravings it's often no t becausethey're hungry, it's because they're tired,"

Gel Fresh! 2


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30

he says. "Many people wh o are no tsleeping properly are in a spiral of usingthese substances to borrow energy all th e

time, so they're stimulating their adrenalstemporarily, then they're fatigued again.Breaking the cycle can be done with agood plant-based diet."

A fur ther benefit - the one that exciteshim most of all - has accrued from thecombination of the first two: "Because I'mno longer tired and I don't crave coffeeand sugar I've freed up so much mentalspace. Cravings are mental clutter. Theymay no t always be a t the fore front ofthe mind bu t they can be there in th ebackground distracting you meaning thatideas don' t f low as easily. In this state,

solutions to problems that may come toyou from the subconscious whether you'reawake or asleep, don't come. Remove thatclutter and suddenly they do. I t has reallymade a big difference to me in this areaand to others I've spoken to also."

A fourth marked improvement Brazierhas noticed: in his pre-raw days he usedto suffer from inflammation in his jointsaher training. That is no w a thing of thepast, meaning he can ge t away with muchshorter gaps between training sessions.

Get Fre h!

Today, he eats a simple diet centred aroundlots of fruit, salads, leaves, avocadoes andsprouts. He also includes the powders

and bars from his ow n range. "BeforeVega bars came ou t I used to spend anhour or tw o every fe w months making ahuge batch of bars to pu t in freezer," heremembers.

The cooked part of his diet? "SometimesI drink pasteurized coconut water whenI can't ge t fresh. It's such a great sourceo f electrolytes. Once in a while I ' ll eatbrown rice with avocado and lemon juice,or a baked sweet potato. I make a pizzaunlike anything you've tasted before.The crust is made of lentils and wild rice,and it's topped with marinara sauce andveggies. You can do it in the dehydratorbu t I usually bake it in the oven at a lo wtemperature. I'll have that once a monthor so."

He doesn't juice much as he h as found thaton such a high-raw diet he needs to drinka lo t less than he used to . "I don't drinkmuch of anything because I ge t so muchfluid in what I eat and I 'm no t consumingth e kinds of foods that dry you ou t bytaking water from the body," he observes.

So what advice does Brazier have fo r thoswh o are inspired to follow in his footsteps- whether to achieve athletic greatness, orsimply better health and more energy?

His first ti p is to take it slowly: "Any kindof change is stressful fo r the body. If youallow yourself t he t ime to change, you'llhave a greater chance of success than ifyou tr y to do it overnight with a 'newyear's resolution' mentality."

His other to p tip: focus on inclusion no texclusion, because: "Once you eat enoughgood foods you have no room fo r the baones. Add a smoothie each day and a saladeach day. Even with just one healthy mealand a healthy snack a day you start to feeso much better that you want to do moreIt happens naturally; you don't have toforce it . One raw meal and one raw snacka day and you start to appreciate naturalflavours; you develop a different palate.

"Take the person wh o is addicted topotato chips and thinks they can't livewithout them. If they can stop eating themfo r a while and focus on natural flavoursthey will soon f i nd the potato chips tasteso synthetic they can't eat them anymore.This change of palate can take anythingfrom six weeks to six months. But once youge t there things are so much easier fo rlife."

The bigger pictureBorn in March 1975 in Vancouver, BritishColumbia, Brazier continues to call thecity home. These days he is on the roada lot , no t only promoting his nutritionalphilosophy and his range of products, bualso campaigning. Although he initiallyadopted a plant-based diet purely fo rhealth reasons, like many he has becomepassionate about the wider benefits andhe dedicated a whole chapter of TheThrive Diet to a discussion of the impactof our food choices on the world aroundus. A s Brazier stresses, you can't separatehealth and environment; the tw o areintertwined.

"The quality of food depends greatly onthe quality of soil it is grown in. When thfood-producing-earth becomes polluted,do ou r bodies. Since food acts as a conduifo r nutrients in the soil , each time we takea bite of food, part of the environmentbecomes part of ou r bodies. Not to carefo r the environment is no t to care fo r oupersonal health."

Brazier belongs to campaign group ThePhysicians Committ ee fo r Responsible


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Medicine (PCRM), which works to raiseawareness of the role nutrition plays inpreventative health care and advocatesa plant-based diet - both controversialstances i n t he US political arena. Onbehalf of PCRM he was invited to speakat a congressional briefing on Capitol Hillin Washington DC last year, sharing hisexpertise on th e benefits of healthy foodchoices and the r ole a nutritious diet canplay in the prevention of most chronicdiseases currently plaguing Americans.

Earlier this year he was again summonedto Washington along with other PCRMrepresentatives to attend meetings toencourage Congress to vote against th enotorious Farm Bill - th e bill which grantsmassive subsidies fo r t he mea t and dairyindustries and also subsidises a substantialpart of th e corn and grain destined tobecome livestock feed.

"The Farm Bill allows an industry that can'tsurvive on its own to continue to exist, Hsays Brazier. H It provides th e crutch thatkeeps it going. This is no t a sustainableapproach and th e Farm Bill is no t beneficiallong term since many of these foods areth e root cause of mild to major heathproblems."

' H 0 1 V is it that fa tfood r e taura1l1 all

ell a lUl111b"rgerthat took several

gallons o f oil to

produce for a dollar,yet al l orgallic applecosts , n o re ? '

"With the current price of oil being whatit is, and the amount of energy thatis required to produce meat, th e costwould be exceedingly high if governmentsubsidies didn't exist. How is it that fastfood restaurants can sell a hamburger thattook several gallons of oil to produce fo r adollar, yet an organic apple costs more?"It's no w becoming more widely known thatfood production and transportation guzzlemore fossil fuel than anything else, and aretherefore th e number one contributor toartificial global warming. The message thatis no t quite ou t there in the mainstream

ye t is that each of us can significantlyreduce our personal use of fossil fuel byshifting to a plant-based diet . "Simply put,it takes less energy to grow plants fo r foodthan it does to raise animals," says Brazier."Ten times more fossil fuel is needed tocreate a calorie of meat than a calorie ofplant protein."

He adds: "Energy cost and burning fossilfuel aside, a 2006 UN report found thatcows and methane-producing manure pilesfrom cattle contribute to 18 percent of allgreenhouse gases. That's the equivalentof 33 million cars. Additionally, 11 poundsof grain and 2,500 gallons of water areneeded to produce one pound of beef.More calories are needed to produce meatthan it returns to its consumer; this resultsin a ne t energy loss which of course is no tsustainable."

Although it is over a decade since Brazierchallenged his coaches' outdated viewson nutrition and proved them wrong,little has changed in th e sports world.

Professional athletes

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