1 cup almonds 1/2 cup dates 1 Tablespoon carob powder 40ml water Coconut to roll truffles in
Put almonds into food processor and process until crumbs. Add dates 1 at a time until mixed in. Add in carob powder and process again. Add water and process. Roll into balls and roll in coconut and keep in fridge or freezer.
I only have small food processor so find it best to do it this way, but with a good food processor, throw in almonds, dates and carob powder and process together in one hit and add water last.
Even my friends who don't usually like carob treats this one.
I have a mini trampoline that I gently bounce on for 20 minutes in the mornings. As I am recovering from serious health problems, I do 4 x 5 minutes lots. I actually do lymphasizing which is bouncing gently whilst breathing 4 breaths in through nose, 8 breaths out through mouth. A Natural Therapist showed me how to do this.
I'm hoping to be able to build up to jogging later on, but too strenous for me at the moment - just taking 1 step at a time. I've heard that a lot of people jog on the mini trampolines for fitness as they're gentle on the body - i.e. no hard pounding on pavements etc. and they can do it in their backyard.
One day I would love to start cycling again. We bought a second hand tandem bike last year and when it is a bit cooler, my husband and I go for rides with him on the front, which helps me to get my circulation going in my legs and allows me to slowly build up my strength again.
I love horseriding too, but can only do that occassionally i.e. when I visit my friends which is about 1 1/2 hours drive from here.
I sometimes do some gentle swimming at the local pool and going to take my children there shortly in the mornings when school holidays start.
Hope some of these ideas may be of benefit to you.
Thanks for information on Frederic Patenaude and Dr Douglas Graham, and would be interested to know Australian costs of programme (when you get information Sheryl) for looking at in the future, so please keep us posted. I agree with you Joss - honesty and integrity are important especially when there's so much information "out there" to sift through.
My favourite juice is carrot, 1/2 apple, and a piece of beetroot. I put it all into a jar and add 1 teaspoon of Barley Green and shake before drinking. I have one of these for breakfast and morning tea, and enjoy plenty of water up till lunchtime and this keeps me well hydrated and gives me enough energy to get through the morning.
I am interested in knowing a bit more about "Frederic Patenaude and Dr Douglas Graham who have produced a programme called The Perfect Health Program" and if there is a website or something where I can read a bit more about it, etc.
My favourite fruits are cherries, mangoes, and tamarillos.
Next comes the wilsons plums and summer stone fruit.
I also like papaya - red flesh with a squeeze of lemon juice on top - brings out the flavour beautifully. Nice also with banana passionfruit on top as long as they're sweet.
7 ½ cups sprouted buckwheat 3 ¼ cups soaked golden flax seeds (measured after soaking) 3 ¼ cups carrot pulp (made from the process of making fresh carrot juice). This adds bulk to the bread and gives it a beautiful color. You could mix beet in your juice for a rich salmon-colored bread. 4 big TBS. raw honey ¾ cup extra virgin olive oil 1 -1 ½ TBS. sea salt
Mix it in batches in your food processor and transfer to one bowl. Lightly grease five teflex (solid dehydrator sheets) and cover with dough, a scant 1 centimeter thick. If making pizza crusts, form into rounds. If making flat bread to tear off when desired, make large squares. If you want to make sandwich slices, score into desired sizes. If you are making crackers, dry for 24 hours, scoring beforehand into cracker shapes.
Dehydrate the flat bread at 105 degrees for a few hours until a crust is formed on one side and then flip them onto the mesh sheet below and dehydrate until thoroughly dry - about 12 to 16 hours.
When they are very well dried, they will keep well-wrapped in loose linen and a plastic bag in a cool, dry place. If they are scored for bread slices or crackers, they can be put in zip-lock bags. If it is not crisp enough when you go to use it, stick it back in the dehydrator for 20 minutes or so. This recipe makes about a month’s supply or maybe a week’s worth for large families.
On the subject of dehydrated food and storage, if any thing is slightly moist, store it in Ziploc bags or containers in the refrigerator. If it has no hint of moistness, you can store it as directed above and it should keep well for many months. ________________________________________________________________
Copied with permission from “Rejuvenate Your Life” - Recipes for Energy by Serene Allison Above Rubies Ministries P O Box 5604 Manly QLD 4179
Approximately 14 – 16 cups sprouted buckwheat (in a huge mixing bowl filled ¾ full with sprouted buckwheat) ¾ cup extra virgin olive oil ¾ cup raw honey 1 coffee grinder’s worth of ground golden flax seeds 2 coffee grinder’s worth of ground raw sesame seeds Lots of raisins to taste Lots of goodies such as handfuls of raw pumpkin seeds, raw sunflower seeds, chopped almonds, chopped walnuts, dried fruit of choice (unsulphured apricots, dates, figs etc. ) Dust on a good smattering of cinnamon or splash in some vanilla. Use your imagination and flavor to your taste.
1. Mix together well, and throw it on to greased mesh dehydrator sheets. Only pile high enough on the sheet so you can still fit another tray on top. 2. Break it up with a fork a little bit to make nice clusters and dehydrate overnight or longer until crispy, crunchy and incredible.
Ideas: Make your own signature granola, maybe Maple Walnut Crunch or Apple Pie Cinnamon or Date Coconut Hawaiian Crisp Granola – the sky is the limit!
I have a friend who has not yet been able to afford a dehydrator and dries this granola recipe in her oven on warm with the door cracked open. The warm setting on the oven is set around 160 degrees and will cook your granola. If you crack the door slightly, it lowers the temperature. You will never regret buying a dehydrator. Mine runs nearly 24 hours a day churning out all kinds of scrumptious treats.
Copied with permission from “Rejuvenate Your Life” - Recipes for Energy by Serene Allison Above Rubies Ministries P O Box 5604 Manly QLD 4179
Another recipe I promised from picnic in November.
CHILI LIME SALAD SPRINKLES
3 good-sized cups (mugs) sprouted buckwheat Toss in a little extra virgin olive oil (approximately ¼ cup) Toss in a little fresh lime juice (approximately 2 limes, squeezed) Sprinkle in a little sea salt (3/4 – 1 tsp. to taste) A little garlic powder (1/4 – ½ tsp. to taste) 1 – 2 TBS. cumin see (I am always heavy on the cumin seed – it is one of my favorite spices. You may like a little less.) 1 cup raw pumpkin seeds (not a mug, a normal cup) A generous ½ cup raisins A dash of raw honey (approximately 2 TBS.) A little cayenne pepper to taste (1/4 tsp.) ½ tsp. Mexican chili powder Check flavors. Zest up as needed. Dehydrate as you would granola.
This recipe is delicious in salads, but I like to eat it by the handfuls. My friend does not have a dehydrator, but makes these by placing the mixture on a greased cookie sheet and putting them in her oven on Warm and leaving the oven door cracked open. Her turkey thermometer reads 95 degrees. If you put it in the oven overnight it will be ready in the morning. If you get up to the restroom in the night, give it a stir for even drying.
Copied with permission from “Rejuvenate Your Life” - Recipes for Energy by Serene Allison Above Rubies Ministries P O Box 5604 Manly QLD 4179
Here is the recipe of the chips I took to the Brisbane Picnic in November I said I would post here. Sorry for delay, I had to get permission from author first.
CHILI LIME UNCORN CHIPS
5 cups buckwheat sprouts 3 cups veggies (zucchini or tomato or a mixture of both – I always put 2 cups zucchini and 1 of tomato) 2 cups pine nuts, measured and then soaked (sunflower seeds if you do not want to splurge, or a mixture of both) 1 cup golden flax meal (ground in coffee grinder) 2 tsp. sea salt 1 tsp. Mexican chili powder 2 TBS. cumin seed 2 TBS. raw honey Juice of 2 limes 2 big pinches cayenne pepper ¾ tsp. garlic powder 2 TBS. extra virgin olive oil ½ cup whole raw pumpkin seeds Optional – for crunch and flair, add 2 TBS. black sesame seeds
1. Blend buckwheat, veggies and pine nuts in food processor in batches. 2. Mix with other yummies. 3. Spread thinly on greased teflex sheets and score into corn chip triangles. 4. Dehydrate for 24 hours until completely crispy and corn-chippy. Remember to turn them over onto the mesh screen after the first few hours.
P.S. You can make these chips plain and lightly salted by leaving out the chili lime spices. You could leave in the juice of one lime.
Copied with permission from “Rejuvenate Your Life” - Recipes for Energy by Serene Allison Above Rubies Ministries P O Box 5604 Manly QLD 4179
We bought our juicer first, as we already had a food processor and blender, and still saving for a Vitamix. The saladacco or "garnishing machine", as it is sometimes called, has been great as well for making the angel hair spagetti, as mentioned in the other post.
I've found that some food tastes different depending on how it's cut. For instance, I wasn't too keen on grated sweet potato or zucchini but love it made into angel hair spagetti. I also prefer carrots cut julienne style or grated rather than cut into rounds.
As well as the above, I recently bought a "V Slicer" from Robyns Kitchens.
It's fabulous if you have a dehydrator, as it slices everything very nicely and it saves a lot of time when having to slicing large quantities of fruit and vegetables for dehydrating. I've used it for bananas, tomatoes, apple, pears, onions so far.
The basic model includes 2 juliene thicknesses and 2 slicing thicknesses and you can buy other attachments if you want for grating etc.
Just thought I'd add a little note as well. I'm not an expert on health, but sharing from my experience.
I'm thinking that the candida issue may have to be tackled as an extra issue you have to deal with i.e. , you could be having a bit much fruit for the moment, and I'm presuming you would know to juice your vegetables and eat your fruit anyway, especially when dealing with candida.
My understanding is that too much sugar in the fruit can feed the candida as well. I would suggest that you go back to 1 months green juicing with only 1 or 2 carrots each juice and monitor yourself, and extend out to 2 - 3 months if you have to, noting symptoms as you introduce more carrots back in and more fruit back in as well.
Dried fruits and honey would not be advised either at this point in time, I have been told that agave nectar is okay to use by my natural therapist I am going to.
I too have been tackling the candida issue for a number of years and still learning, only just starting to understand about raw food and the P.H. balance of my body in the last year or so, a number of things can cause our bodies to be out of balance in this area, as candida can only thrive in an acid environment. It may be worth looking into getting some Alkaline water to help get the right PH balance in your body.
Stress can be an issue as well, it's also creates acid in our bodies, in fact stress causing unused adrenalin is supposed to be a major cause of upsetting the PH balance in our bodies, so good to find more strategies to help handle stress. I use my mini trampoline and do some lymphasizing i.e. deep breathing whilst bouncing, and that helps me a lot, 4 breaths in through nose, and 8 breaths out through mouth. I do 20 minutes a day, in small sections i.e. I do 4 x 5 minute lots as that's what I can manage at this point in time, but can do in one hit if you want to.
Keep on hanging in there, you sound as though you're on the right track, and remember "one step at a time, one day at a time."
An excellent tape I have is by Joel R. Robbins, D.C., M.D. on the Candida Issue, costs about $25, have Australian address if you want to get it, just let me know.
One things he recommends is the Olive Leaf Extract, after getting your eating habits right, (He recommends high raw food), don't know how it's processed through you would have to check it out.
Does anyone know if tupperware is okay to store food in? I am wondering this after reading an old post that talked about being weary of storing food in plastics.
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