Videos

http://www.rawfoodchef.com/html/videos.html

Another Good Site for Videos.

More from the web on Coconut Oil

Coconut Oil Notes

"99 to 2004 THE COCONUT OIL MIRACLE by Bruce Fife

2005 COCONUT CURES by Bruce Fife

www.coconutresearchcenter.org <http://www.coconutresearchcenter.org/>

http://www.tropicaltraditions.com <http://www.tropicaltraditions.com/>

www.living-foods.com <http://www.living-foods.com/>

Notes on Coconut Oil

from Dorothy Kohagen

Bruce Fife, a certified nutritionist and Naturopathic Doctor, president of
the Coconut Research Center has written two books and completed extensive
research on the benefits of organic, cold-pressed coconut oil. To his
benefit, he has no interest in any company selling coconut oil and a portion
of his proceeds from the sale of his books are donated to Save the Children
Campaign.

In just the last decade many researchers agree with Bruce Fife's claims that
Coconut Oil is the healthiest oil on earth and one of the most remarkable
health foods available. This is an ancient health food that the world had
almost forgotten about, but thanks to Dr. Fife, its benefits have been
rediscovered.

Research began in the 1950's in the United States with great results.
However, the Vegetable oil (Soy Industry) in the 1980's spent billions of
dollars bad-mouthing Coconut Oil, deceiving Americans and swaying the food
industry. Nearly 80% of all vegetable oils are made from soybeans, with 75%
of these oils being hydrogenated. The American Soybean Association
convinced consumers that Coconut Oil was the "oil from Hell." By 1990 the
Soy Industry had won their campaign. (Fife, 1999) Up until the 1980's many
US food companies used Coconut Oil. The food industry knew that coconut oil
does not go rancid and foods stayed fresh longer when this oil was used in
their production.

Coconut meat and Coconut oil have been a major source of food and medicine
for thousands of years by millions of people in tropical areas (Asia,
Pacific Islands, Africa, and Central America). These people have
traditionally had better health than people in North America and Europe with
less heart disease, cancer, digestive complaints or prostate problems. When
these same people adopt Western ways of eating, their health begins to
deteriorate and health problems begin to be present. In Western cultures
where Coconut Oil is not used, heart disease is the number one killer. Sir
Lanka, a country that uses the most Coconut Oil, has the lowest rates of
heart disease in the world.

Coconut Oil with its medium-chain fatty acids produces energy, not fat!

In the processing of Cold Pressed Coconut Oil no chemicals or high heat
treatments are used. This oil contains no trans fatty acids and has the
longest shelf life of any plant oil due to its anti-oxidant properties. It
is better than Olive Oil (other than in salad dressings) for cooking.
Coconut Oil can be solid or liquid at room temperature, depending on the
temperature of your home. It does not need to be refrigerated, but should
be stored in a dark place or in a dark jar.

Some additional benefits of Coconut Oil include:

* Strengthens and boosts the immune system

* May aid in weight loss; it's lower in calories than other oils and
boosts metabolism

* Conditions the skin and scalp (no dandruff) and may help thicken hair

* May help fight bldder and kidney infections

* May help Crohn's disease, leaky gut syndrome, colitis and digestive
problems

* May prevent gum disease, dental cavities. A study of Pacific
Islanders who never brushed their teeth, never flossed, didn't use
mouthwash, and never saw dentists, showed they had exquisite dental health.
(Probably didn't eat white sugar either)

* Pacific Islanders use Coconut oil for ear infections, to prevent flu
and colds

* May help prevent enlarged prostate, herpes, parasites, mold and fungi

* May prevent epilepsy in children and adults

* Prevents heart problems, chronic fatigue, liver disease and food
allergies

* May shrink ovarian cysts

* May help prevent an under-active thyroid (which is almost an
epidemic!) due to lack of iodine, selenium and too many pollutants,
pesticides, and mercury. (Peanuts and soybeans {and fluoride} block iodine
and are tough on the thyroid as they contain anti-thyroid chemicals and
cause weight gain. Vegetable oils, especially soybean and corn, are
anti-thyroid in nature.)

* Coconut Oil has lauric acid, with proven antiviral and antibacterial
properties. Use cocoanut oil in place of butter in baking and cooking.

* Coconut Oil helps improve mineral absorption, helps the gallbladder
digest fats.

* Coconut Oil can be used to kill viruses (which antibiotics can't
touch)

* May help with diabetes (which is unheard of in Pacific Island
cultures). It's vegetable oils that contribute to diabetes. Diabetics have
no fear with Coconut Oil.

There are many different kinds of coconut oil and many different
manufacturing processes. It's best to use Organic, Cold-Pressed Coconut Oil
and well as eat fresh coconut meat and milk. Some countries cook it and use
as porridge for breakfast. Calorie intake is lower in Coconut Oil, so get
an Oil change!

Not all saturated fats are unhealthy. Those found in mother's milk and
coconut oil are medium- chain fatty acids that have remarkable health
benefits. Coconut Oil contains fats that are called mono-laurin that are
good for health. Coconut Oil is considered by the FDA to be a safe, natural
food and is on the FDA's exclusive GRAS (generally regarded as safe) list.
Lauric Acid is also found in coconut oil and has great anti-viral
properties.

Coconut Oil should be a major component of baby formula as it provides many
of the same nutrients as human breast milk. Put it in your baby's bottles
and in their cereal too.

The boost in energy from Coconut Oil is not like that of caffeine; it's
subtle and lasts longer. Metabolism is elevated for at least 24 hours.

Fife claims that Vegetable oils depress thyroid activity and metabolism.
Soybeans contain anti-thyroid chemicals and cause weight gain. We are now a
population characterized by lean pigs and obese people!

If your sick, you can use 4 to 8 Tablespoons a day or every 6 hours ingest
Coconut Oil or consume fresh baby coconut meat, up to 7 oz a day, or shred
the coconut meat or drink 10 oz. coconut milk.

There is no need to refrigerate coconut oil. It can be used in warm milk,
tea, and coffee, hot chocolate, in warm vegetable juice or room temperature
orange juice. (It is solid when cold.) Coconut Oil has protein, folic
acid, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc and
other trace minerals, as well as a range of B vitamins, vitamins C and E.

Keep in mind that Western doctors, after graduating from medical school, are
for the most part, educated by the pharmaceutical industry, their literature
and seminars, which are funded by these companies and their HUGE profits.

For more information on benefits and use of Coconut Oil refer to:

The Coconut Oil Miracle by Bruce Fife (2004)

Coconut Cures by Bruce Fife (2005)

www.coconutresearchcenter.org <http://www.coconutresearchcenter.org/> ;

www.tropicaltraditions.com <http://www.tropicaltraditions.com/> ;

www.living-foods.com <http://www.living-foods.com/>

www.mercola.com <http://www.mercola.com/> (then do a search for coconut
oil)

The Fungus Link, Vol. 2 and Vol. 3 by Doug Kaufman

* * * * * * *

The following information was copied from www.coconutresearchcenter.org/

CoconutInModernMedicine

Modern medical science is now confirming the use of coconut in treating many
conditions. Published studies in medical journals show that coconut, in one
form or another may provide a wide range of health benefits. Some of these
are summarized below:

* Helps prevent periodontal disease and tooth decay.
* Functions as a protective antioxidant.
* Helps to protect the body from harmful free radicals that promote
premature aging and degenerative disease.
* Does not deplete the body's antioxidant reserves like other oils do.

* Improves utilization of essential fatty acids and protects them from
oxidation.
* Helps relieve symptoms associated with chronic fatigue syndrome.
* Relieves symptoms associated with benign prostatic hyperplasia
(prostate enlargement).
* Reduces epileptic seizures.
* Helps protect against kidney disease and bladder infections.
* Dissolves kidney stones.
* Helps prevent liver disease.
* Is lower in calories than all other fats.
* Supports thyroid function.
* Promotes loss of excess weight by increasing metabolic rate.
* Is utilized by the body to produce energy in preference to being
stored as body fat like other dietary fats.
* Helps prevent obesity and overweight problems.
* Applied topically helps to form a chemical barrier on the skin to
ward of infection.
* Reduces symptoms associated the psoriasis, eczema, and dermatitis.
* Supports the natural chemical balance of the skin.
* Softens skin and helps relieve dryness and flaking.
* Prevents wrinkles, sagging skin, and age spots.
* Promotes healthy looking hair and complexion.
* Provides protection form damaging effects of ultraviolet radiation
form the sun.
* Helps control dandruff.
* Does not form harmful by-products when heated to normal cooking
temperature like other vegetable oils do.
* Has no harmful or discomforting side effects.
* Is completely non-toxic to humans.

CoconutOil

While coconut possesses many health benefits due to its fiber and
nutritional content, it's the oil that makes it a truly remarkable food and
medicine. Once mistakenly believed to be unhealthy because of its high
saturated fat content, it is now known that the fat in coconut oil is a
unique and different from most all other fats and possesses many health
giving properties. It is now gaining long overdue recognition as a
nutritious health food.

Coconut oil has been described as "the healthiest oil on earth." That's
quite a remarkable statement. What makes coconut oil so good? What makes it
different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of
molecules called fatty acids. There are two methods of classifying fatty
acids. The first you are probably familiar with is based on saturation. You
have saturated fats, monounsaturated fats, and polyunsaturated fats. Another
system of classification is based on molecular size or length of the carbon
chain within each fatty acid. Fatty acids consist of long chains of carbon
atoms with hydrogen atoms attached. In this system you have short-chain
fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty
acids (LCFA). Coconut oil is composed predominately of medium-chain fatty
acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated
or unsaturated or come from animals or plants, are composed of long-chain
fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are
LCFA. The size of the fatty acid is extremely important. Why? Because our
bodies respond to and metabolize each fatty acid differently depending on
its size. So the physiological effects of MCFA in coconut oil are distinctly
different from those of LCFA more commonly found in our foods. The saturated
fatty acids in coconut oil are predominately medium-chain fatty acids. Both
the saturated and unsaturated fat found in meat, milk, eggs, and plants
(including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on
cholesterol and help to protect against heart disease. MCFA help to lower
the risk of both atherosclerosis and heart disease. It is primarily due to
the MCFA in coconut oil that makes it so special and so beneficial.
There are only a very few good dietary sources of MCFA. By far the best
sources are from coconut and palm kernel oils.

Copyright C 2004 Coconut Research Center

This website is for educational purposes only. The information supplied here
comes from a variety of sources and authors and not every statement made has
been evaluated by the FDA. This information is not intended to diagnose,
treat, cure or prevent any disease.

More on Coconut Oil and Recipes

2.

Coconuts and Candida

I have been using the coconut oil from the wilderness family, and they have
some good info on their site that I thought was informative. I recently
purchased some really good coconut oil from the Orem Herb Shop called Nutiva
for 30.00. That was three dollars more than the wilderness family oil that I
found at Real Foods in Orem, but it is a bigger jar! :-)

Real Foods carries the Wilderness family product line, so they have coconut
vinegar and coconut spread and other fun coconut products.

Below is are rather lengthy combinations of posts that I wrote to LDSRaw on
the same subject. ;) It has some good recipes using coconuts (carob cups are
a favorite). BTW I found that honey agrivated my candida for a while. But
once I cleaned out the candida and parisites, I could eat it again. I will
post the coconut notes in a separate post. LOL! Sry for the book!

I did a google on Candida + Coconuts and came up with these:

http://www.wildernessfamilynaturals.com/virgin_coconut_oil.htm

http://www.coconutdiet.com/candida.htm

http://users.mrbean.net.au/~wlast/candida.html

http://www.coconut-connections.com/candida.htm

http://www.earthclinic.com/Remedies/coconut_oil.html



I ate a coconut a day (sometimes 2 depending on what my body wanted) and
still do.
I also did skin brushing to help my liver detox, and used enemas to flush
out my colon. ( I still do the skin brushing before my shower in the
morning) At this time I was VERY poisoned with yeast. I couldn't eat food
without having an allergic reaction. At first it was sugar, then it was
ANYTHING I ate. My face would swell, my lips, I had hives as well as
depression and panic attacks. THE DAY I went raw I went into detox. I made
soups with my vitamix so my body could even absorb nutrients. I also
ingested coconuts everyday as well as coconut butter. I would use it as
lotion, and also ate it right out of the jar with a spoon. I craved it!!!
Its funny, my first coconut I absolutely hated, but then I started to crave
them! LOL!

Also, I have found that my diet has simplified since then. I drink lots of
green drinks that have coconut water, meat and or coconut butter with them
daily. When I want a treat I'll make something like a desert, but its rare.
I mainly focus on eating plenty of greens (1-2 bunches of deep green
leafies) as well as a coconut a day. Coconuts and greens are my mainstay,
and I have been free of candida problems ever since. The coconut butter you
can eat with a spoon! I think it tastes good... just let it melt in your
mouth. MMMmmm. If that is unappealing then you can warm it up by running
warm water over the jar until you have a little melted oil in the jar and
blending into your smoothies... just don't add ice to your smoothies and
keep them room temp or you will be eating little coconut butter beads with
your smoothie! ;)
Keeping your coconut butter on the warmer runs the risk of cooking it and
destroying the delicate enzymes that are in the oil. You could keep it in a
dark cool place and it will stay soft enough to work with.
Some things that I found helped... eat less nuts, honey, and dehydrated
foods. Eat plenty of fruit, leafy greens and coconuts! So nice! I love my
food and my food loves me!!!!
At the bottom of my post there are some websites and recipes. I'm also
posting some notes in our files from a luncheon/lecture that I attended
about coconut oil and olive leaf. I'm studying olive leaf now because of the
great information that I got from the gal who spoke. Her contact info is on
the notes, if you want to call her. Olive leaf also has anti fungal
properties and is useful for combating candida and other problems. I have an
Olive tree in my front yard in Vegas!!!!! This whole time and I never knew!
LOL!

Good Reads:
Green for Life by Victoria Boutenko
COCONUT CURES by Bruce Fife
http://www.wildernessfamilynaturals.com/ explore this site!! read the blogs,
get on the newsletter, read the articles, check out their recommended
reading. Good site and great products! This is the oil that I use.

My Happy Drink

1 coconut, water and meat
1 orange
Blend until mixed.
2-3 cups (2-3 large handfuls) of ORGANIC (yes there is a difference
especially with spinach) spinach
Put in blender in this order and blend until smooth. If spinach goes in
first it gets frothy, I dunno why.
While you are blending, be running warm water over coconut butter jar. When
your smoothie gets all blended and is bright green, put blender on low and
slowly add melted coconut butter... about 1-2 tablespoons worth. You can
omit the coconut oil and add ice instead if you want it to be cold.
Drink. Smile.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have felt no hope with my battle with candida. I struggled with that
dragon since I was a child and have felt the frustration of looking every
where for an answer, trying every suggestion from allopathic to homeopathic
and having nothing work. THIS WORKS! Trust the food. Trust your inner voice
that tells you to eat something that sounds like a strange combination (no,
not the one that wants chocolate dipped peanut butter and jelly sandwiches).
. One of my strange promptings is now one of my favorite blends. I call it
my happy drink! It's that good. I put it just below the Good Books to read.

I healed my sytemic candida with raw coconut butter and young
coconuts in my diet.Or I should say coconuts healed ME! Thank you Lord for
making the
coconut!

At the time I was eating about 50-60% of my diet raw foods (nothing
fancy...lots of salads, especially spinach, olives that are soaked to get
the salt out, dressings made of olive oil and lemon, young thai coconuts,
smoothies with coconut in it, fruit and veggies of choice, lots of raw
greens and
fruit juices... my favorite is apple, lemon, kale, or apple, lemon,
and a ton of ginger.. and sometimes a raw pie made with carob. I had a
severe dependance on chocolate and still struggle with it from time to
time, and raw carob has been a life saver.

You can make a TON of stuff with young coconut or with raw coconut butter!
Pies, candy, fudge, cake frosting, whip cream, smoothies, cakes,
soups,noodles for pad thai, sauces, coconut keifer, yogurt... many recipes
for these are in our recipe files and also can be found online.Iposted some
below my post.
When I first started using coconuts I ate at least one young thai
coconut a day, usually in a smoothie, and then I learned how to make
noodles
and deserts with them, so I definately increased the amount that I used
daily.
Then I started using raw coconut butter every day, I used it as a
lotion and I would eat a tablespoon of it in the morning. The raw coconut
butter is spendy compaired to the less exspensive cooked version that you
can purchase
at the health food store, but it's worth every penny! I looks
different, and
tastes much better, and I believe I recieved more benefits from the
raw than the cooked.

-
~~~~~~~~~~~~~~~~~~~~~~~~`

Here are some web sites on the benefits of eating raw coconut butter
and young thai coconuts

Our recipe file:
http://groups.yahoo.com/group/LDSRaw/files/Recipes/
http://www.coconut-connections.com/diabetes.htm
http://www.mnwelldir.org/docs/nutrition/coconut.htm
http://www.living-foods.com/articles/coconutbenefits.html
http://www.living-foods.com/articles/youngcoconuts.html

http://www.living-foods.com/articles/coconutwater.html

http://www.living-foods.com/articles/coconutscansave.html

http://www.tropicaltraditions.com/candida.htm

Making keifer and cheese from the Body Ecology Diet

http://www.bodyecologydiet.com/pages_new/recipes/coconutkefir.html

http://www.bodyecologydiet.com/pages_new/yck4.html

http://www.bodyecologydiet.com/pages_new/yck.html

~~~~~~~~~~~~~~~~~~~~~~~~~~~
My favorite coconut recipes

Coconut water
Open coconut, insert straw. Drink
Use a spoon and scoop out meat. Eat.
Do this while submerged in a hot bath. Heaven.

Orange juice:
One young coconut, water and meat
One orange
Blend until completely mixed, no chunks are left... drink!
(variations: add strawberries and a banana)

Young Coconut Pad Thai with Almond Chile Sauce
from the book Raw

Tamarind Juice:
2 Tamarind Pods (can be found in the Mexican spices section.. I got mine at
Whole Foods. I've seen them at Reams too!)
Filtered Water as Needed

Pad Thai
2 Tablespoons Tamarind Juice
1 ½ T. Maple Syrup
1 ½ T. Nama Shoyu
1 ½ t. Minced garlic
1 ¼ t. minced Serrano Chile
1 T. Extra virgin olive oil
¼ t. Celtic Sea Salt
1 c. julienned zucchini
1 c. finely shredded red cabbage
1 c. julienned carrot
½ c. julienned red onion
1 c. juienned, skin-on Granny Smith Apple
½ c, julienned red bell pepper
3 c. julienned young Thai coconut meat
1 Serrano Chile, thinly sliced
2 T. fresh cilantro leaves
Celtic sea salt and freshly ground pepper

Almond Chile Sauce
½ c. raw almond butter
1 T. minced, peeled fresh ginger
2 cloves garlic

1 Thai Dragon Chile (I used thai chiles that I bought at 99 Ranch
Market in Chinatown)
2 T. freshly squeezed lemon juice
2 T. maple syrup
1 T. nama shoyu
¼ c. filtered water if need to thin
Celtic sea salt and freshly ground pepper

Don’t mix with Chile sauce (read instructions on what to do with these)
4 teaspoons nama shoyu
2 t. cold pressed sesame oil
¼ c. spicy Cashews

Instructions:

To make the tamarind Juice; Split open the tamarind pods and discard
the pods. Place the pulp-covered seeds in filtered water to cover and
let soak for 1 hour. Drain and, using your fingers, remove the pulp that
surround the seeds; discard the seeds. Place the pulp in a small bowl and
whisk
in just enough filtered water to create a smooth, medium bodied mixture
Measure out 2 tablespoons; reserve the remainder for another use.

To make the pad Thai: In a high speed blender combine the Tamarind
juice, maple syrup, shoyu, garlic, minced Serrano Chile, olive oil, and
salt and process until smooth. Place the zucchini, cabbage, carrot, onion,
apple, bell pepper, coconut meat, sliced Serrano Chile, and cilantro in a
bowl.
Add the tamarind puree and toss to coat. Season the mixture to taste with
salt and pepper.

To make the Almond Chile Sauce:
In the high-speed blender, combine the almond butter, ginger,
garlic, Thai Chile, lemon juice, maple syrup, and shoyu and processs until
smooth. Adding the water to thin if necessary. The sauce should have the
consistency of melted ice cream. Season to taste with salt and pepper

Assembly- Arrange some of the Pad Thai mixture in the center of each plate.
Spoon one fourth of the Almond Chile Sauce, 1 teaspoon of the shoyu
and ½ teaspoon of the sesame oil around the pad Thai. Sprinkle with the
cashews.

Serves 4

Coconut Cream Pie

Julia Holt

Crust:
1 c. nuts
1 c. dates ( I have recently been replacing the dates with Agave Nectar or
maple syrup. For some reason I have been noticing that dates bother me. I
also saw a new product called Yacon Root Syrup that looks interesting.)
2 T. carob

Press into pie pan

Filling:
½ C. dates
Meat of 4 coconuts
1 C. dry coconut

Blend and fill Crust
layer of sliced strawberries

Whipped Chocolate Frosting

Julia Holt

In vitamix blend:

meat of 1 coconut

3 T. macadamia/ cashew butter

3 T raw carob

3 dates or agave nectar to taste

makes a cup of frosting

Ideas:
could add flavorings with essential oils
use as a whipped frosting for cakes, pies, cookies, etc... frozen and
blended for chocolate ice cream

Carob Cups (tastes like chocolate candy)

1/2 C. Warm coconut oil

3 T Raw Almond Butter

3-5 T Raw Carob Powder

3-5 T Agave Syrup, or maple syrup, or honey

1 T Vanilla

dash sea salt

( for chocolate mint flavoring use a few drops of peppermint essential oil)

Optional: Orange, peppermint, or other flavoring of your choice
(almond extract gives it a cherry taste)

Mix all together with a hand mixer (less messy than a cuisinart)- I use my
vitamix

Pour into small cupcake papers & freeze several hours

Var: Put fresh blueberries or other fruit in center of paper before pouring
carob mixture over.

German Chocolate Cake- Julia Holt

I made this one up after being frustrated about our german chocolate
cake birthday cakes... what to do? This came to me in a dream! I love it!

Crust:

1 cup Cripsy Pecans (soaked, and dried until crispy)

1 cup Almonds (soaked and dried)

1/2-1 c. your choice of sweetener (raisins, prunes, figs, dates, agave) I
like figs sometimes, and sometimes I like dates...:) Add these until
you get to the rolling ball stage.

1/4-1/2 c. Raw Carob

Topping:

1 cup Crispy Pecans

2-3 T. agave nectar

Juice of 1-2 lemons ( adjust to make these three ingredients have the
tartness of lemonade)

Meat of 1-2 coconuts

1/2 c. choppped Pecans

1 c. Shredded Coconut

Procedure:

For the crust:
In your processor, blend the nuts first until a fine meal, add your choice
of sweetener and the carob until it rolls into a ball. The longer you let it
spin, the smoother the crust will get. So if you want it chunkier, take it
out sooner, or if you want it finer, let it spin for a minute.

For the topping:

In your processor, blend the nuts into a fine meal, add the honey
until combined, add the lemon and watch the texture change to a cream.
Pause and
taste for tartness. This should taste like lemonaide, adjust to your
tastes with more honey or more lemon.

Process in the coconut meat until it resembles a cream. (Opt. At
this point
you could add a teaspoon of vanilla, or rum flavoring)

Take out of the processor and fold in the chopped pecans and the
shredded coconut.

Arrange the crust into a cake shape, and top with the "frosting".

You could decorate with some "icing" (see coconut cream in the
desert recipe
file) and some strawberries. Enjoy.:) Love, Julia

Sergei's Young Coconut Dream Cake

Crust:

- 1 cup raw unsoaked walnuts

- 1/2 cup of your favorite pitted dates

- 1/4 cup young coconut water

- 4 table spoons of raw carob

1. Blend the walnuts and dates in a food processor till the mixture
is
smooth.

2. Mix in the 4 Tbs of carob and the coconut water.

3. Spread one layer of crust out on a plate.

4. Place sliced fruits on top of first layer.

5. Place second layer of crust on top.

Icing:

- 1 cup young coconut meat

- water, enough to blend into thick topping

- 1 tablespoon honey

1. Blend all the ingredients in a vita-mixer.

2. Spread icing on cake.

3. Decorate with fruit slices and nuts.

* I have left Sergei's recipe intact. However, if you are a
honey-free vegan, just leave the honey out of the icing and use agave
nectar (its
better for helping with candida anyways). Plain coconut cream is
sweet all by itself, or if you blend in a few dates, that will make it
sweeter.

Coconut Oil tips

There are a few really good brands of EXCELLENT, raw coconut oils out there. The brand that I like quite well and can be bought at Good Earth, is called Tropical Traditions. There is also another great brand that I get through the co-op I am part of. (You can find the info about the co-op on the "Health" page of my website at www.livingmom.net.) It is made by a company called "Wilderness Family." I think Real Foods in Orem might sell this brand, if you don't want to buy it in bulk, which is what I do. And just so you know, I LOVE the one that is called "Traditional and Fermented." It has a VERY strong coconutty smell and taste. It is one of the BEST brands I have found yet.

Just make sure when you are ordering any coconut oil that it is "expeller pressed" not refined. You can even call the company, either of the ones I have mentioned because I have called them both, and they are very willing and kind about answering any questions you might be having about how they process it.

Cranberry Salad

2 cups cranberries, rinsed
2 oranges (plus the grated rind of one)
1 diced, unpeeled apple (I used sweet red)
9-10 chopped, pitted dates
3-4 diced celery (can put in processor)
1" fresh ginger, peeled
¼ cup chopped pecans (walnuts,etc.)

Chop cranberries and oranges in food processor. Put in bowl. Chop
dates and ginger in food processor. Add to berries and fold in
apples and celery. Just before serving, add the nuts.

The ginger adds a nice bite to the dish, and the pecans just really
finish it off. Nice colorful dish!

Happy Eating,
Lorna

Cauliflower Hummus from Goneraw.com

* Cauliflower HUMMUS

* 1 cauliflower peeled and chopped
* 1 cup raw tahini
* ½ cup fresh lemon juice
* 4 cloves garlic, peeled
* 1 cup olive oil
* 2 tsp sea salt
* ½ T ground cumin

In a blender combine all ingredients and blend until thick and smooth.
Serve with raw crackers, zucchini slices, celery or carrot sticks. Makes a
great party tray along with olives, avocado slices and
<http://goneraw.com/recipes/show/10> raw crackers.

Tooth Powder

Place 1/4 cup baking soda, 2 tablespoons salt and 5 drops
each of Myrrh & Peppermint essential oils in a food processor
and mix until it is finely powdered.
(Be sure NOT to use the food processor for preparing food.)
Store the powder in airtight container.
To use just dip your wet toothbrush into the mixture & brush teeth
as usual.
The toothpaste will taste minty and will help to
keep your gums & teeth healthy.
Enjoy!

LEMON SWIRL COOKIES

1 cup raw cashews
1/3 to ½ cup lemon juice
3 cups raw shredded coconut
½ cup honey or agave [the agave option is my addition]
Blend the cashews and lemon juice in blender until creamy.
Add 1 cup shredded coconut and sweetener to the blender and
continue blending until well mixed. Remove contents from
blender and place into a bowl. Add remaining 2 cups shredded
coconut and stir until well mixed. Spoon onto solid dehydrator
sheet and flatten to round cookie shapes. Dehydrate at 105 degrees
for 3 hours, then remove from solid sheet, turn cookies over and
place on mesh dehydrator sheet. Dehydrate for an additional 2-3
hours, until dried to desired consistency.
- from page 145 of Original Fast Foods book by Jim and Colleen Simmons
[This book has several other yummy-sounding raw recipes along with their
collection of vegan recipes.]

Harvest Pumpkin Cheezecake

from Raw foods list


Crust/Topping:

1 1/2 cup Pecans

1 1/2 cup Shredded Coconut

1/2 cup Agave Nectar or 12 soaked dates

2 t. Cinnamon

Process until crumbly but sticks together.

Filling:

2 cups raw Cashews (soaked 10 hours)

1 cup macadamia nuts (soaked for 2 hours) could use soaked almonds w/ 3
Tbsp. Pine Nuts

2 Tbsp. rejuvelac or lemon juice

1/3 cup coconut water and 3 Tbsp. coconut meat

1 tsp. vanilla

4 Tbsp. Agave Nectar or 7-12 soaked dates

Blend until smooth in the vitamix or processor, and set aside.

2 peeled yams (could use a peeled sugar pumpkin in place of the yams)

½ cup apple juice

2 tsp. nutmeg

1 tsp. cloves

1 ½ tsp. ground ginger

Blend until smooth, coaching the larger chunks to blend in. Keep blending
until the mixture warms up to convert the starches into sugar. Keep
temperature hand hot. Once the “pumpkin” is puréed, mix with the cream
cheese. Adjust spices and sweetness (I added a little more agave nectar to
my taste. Could also use honey, ground dates, ground raisins, or sweetener
of choice).

Assemble by putting ¾ the crust into the pan and making a shell. Pour in the
pumpkin cheezecake mix and then sprinkle on the edges the remaining crust
crumbles. Set in the freezer and serve. Freeze remaining cheezecake

Lara Bars

these things seem to be all the rage right now - they're the latest "nutrition" or "sports" bar but with an un-processed, all-natural, all-raw, "healthy" twist. after checking out the ingredients online it seemed to me that they were nothing more than a new take on that old seventies classic, the dreaded date roll.

out of curiosity i picked one up at trader joes the other day for a buck something and gave it a nibble. i was expecting something overly sweet yet bland. i was disappointed. it was good. too good really. if you read the nutrition information, one bar has about 220 calories, which is a lot of calories and more like a light meal than a snack. but they are handy for when you do need something to eat and there's nothing to be had and you're starting to get that headache that signals the imminent onset of extreme, pms-mimicing grouchiness. i'm keeping one in my car. next time i travel i'll pack a few along. if you're a bike rider or long-distance runner or something like that, they could come in handy. these also could be a good all-natural snack for kids. the recipe that follows is my approximation of the base. add whatever suits your fancy. the quantities are for one bar only, so be sure to multiply to get your desired amount.

homemade lara-type bars
makes 1 bar
1 Tablespoon dates, pureed
3 Tablespoons dry ingredients (nuts, dried fruits, coconut, oats, etc.)

pit dates and whir in a food processor or mash by hand until they're one sticky mass. this will be the base, the "glue" that will hold it all together. to this base, add about 3 Tablespoons of finely diced dried ingredients - the nuts of your choice (almonds, cashews, pecans, hazlenut, etc.), dried fruit, oats, spices, etc. with your hands mix it all together and form into a tight ball. roll this ball into a rope and then pat it flat into a rectangle. tightly wrap in plastic wrap (the wrapping will help the bar hold it's shape as you further mold it) and apply pressure to the top using a flat surface - a cutting board works well. to shape the sides you can take two knives and apply pressure to opposite ends of the bars. refrigerate wrapped. for larger batches shape into a larger square, chill and cut into desired bar shapes with a very sharp knife.

some tasty combinations:
cashew: 1 Tablespoon dates + 3 Tablespoons cashews
almond coconut: 1 Tablespoon dates +2 Tablespoons almonds + 1 Tablespoon unsweetened coconut
almond spice: 1 Tablespoon dates + 3 Tablespoons almonds + 1/4 teaspoon each: cinnamon & nutmeg + 1/8 teaspoon ground ginger.
cranberry coconut: 2 Tablespoons minced dried cranberries, 1 Tablespoon unsweetened coconut

(from the Bunnyfoot blog)

Orange Creme Smoothie

1 frozen banana
1 orange
1/4 c raw almonds
1 T Flax seeds
1 cup almond milk
6-8 ice cubes

Blend in Vita-mix on high until smooth

Makes about 3 cups of smoothie. Yummy!

Shifting Memories

Are Keys to Reality Selection

"We observe memory sequences when we observe time. Hence there is no
time; there are only memory sequences. Or in other words, what we
call time is actually a memory sequence. These sequences are
recordable in arbitrary ways, and they can be replayed. Thus what we
call the past is only a matter of record. There is no such thing as
the past; there are only memory sequences that are somewhat related
to each other."-- Fred Alan Wolf, Matter into Feeling

This month I got my ears pierced for the first time. As I was
cleaning the earrings the very first day I wore them, I had the
distinct memory that I had done this all before. The earrings felt
familiar, the cleaning felt familiar, and I even could recall having
worn a variety of beautiful dangly earrings over the years. At this
moment, I don't own a variety of beautiful dangly earrings. When I
told a friend that I'd just gotten my ears pierced, she replied with
surprise, "But aren't your ears already pierced? I always love seeing
what earrings you're wearing, and I could have sworn your ears were
pierced!"

Memories are much more than factual recollections of the past.
According to the parallel universes model of reality, parallel
versions of you are at this very moment actively exploring all
possibilities, although you typically only recall having chosen one.
While you may be traveling through numerous parallel realities, you
are typically conscious of only experiencing one reality at any given
time. Your memories can therefore be the keys by which you can
retrace your path through time.

While memories show us the path by which we have experienced the
world, they are extremely flexible. This flexibility allows our
memories to be altered in ways that demonstrate how we may, in fact,
have experienced parallel universes. For example, let's take a look
at scientific evidence that suggests how easily our memories can be
modified in ways that profoundly affect our future behavior.
Psychologist Elizabeth Loftus and her colleagues have recently
published findings that report how people whose memories have been
modified to recall negative experiences in childhood with specific
foods can develop new aversions to those foods, leading them to avoid
those foods after their childhood memories have been altered to
include new "false memories" of food-related trauma. I would suggest
that rather than remembering previous trauma, it may be more
beneficial to recall having been fully and completely loved. Such
positive memories have the power to bring a sense of confidence and
resilience to people who might otherwise feel sad, lonely, and afraid.
CSL MeditationMeditate and improve your brain!

Turning our attention to how our beliefs affect the future, we can
investigate how our self-fulfilling prophecies have the power to
create in the external world exactly what we predict or "remember-in-
advance" to be true. Our beliefs affect others as well, most
noticeably when we forecast difficulties, and share those negative
views of the future, according to a recently published study on self-
fulfilling prophecies published in Psychological Science. What "false
memories" have in common with self-fulfilling prophecy is that both
our memories about the past and our beliefs can be modified, and both
can affect our future reality and the realities of others.

Recent brain studies have shown that people who are highly
suggestible can be hypnotized in ways that demonstrate their brains
have been altered by mere suggestion, giving hypnosis increased
credibility in the field of neuroscience. Hypnosis isn't the only
thing that's been demonstrated to modify the brain; neuroscientists
have recently discovered that frequent meditators experience
measurable, positive changes in brain development, in terms of
increased cortical thickness. Study team member and Yale psychology
professor Jeremy Gray notes, "... meditation practice can change
anyone's gray matter... you don't have to be a monk."

See for yourself what difference you notice in your life when you
take time to remember positive memories about the past, as well as
positive feelings about what you "remember-in-advance." It might help
to know that this exercise in itself is a form of meditation, so just
spending some quality time with these energizing thoughts and
feelings will do you a world of good.

lots of love,
Cynthia Sue Larson

realityshifters.com/pages/archives/dec05.html

Milk Linked to Ovarian Cancer

Milk Linked to Ovarian Cancer:
U.S. Experts Issue Recommendation Based on New Swedish Study
http://www.strongbones.org/news.html

WASHINGTON-Nutrition experts with the Physicians Committee for
Responsible Medicine (PCRM) are available to comment on a new study
reaffirming the association between milk consumption and ovarian
cancer. Conducted by researchers at Sweden's Karolinska Institute,
the new meta-analysis found that the strongest evidence of the milk-
cancer association came from three prospective studies. Every 10
grams of lactose (the amount in one glass of milk) ingested on a
daily basis increased ovarian cancer risk by 13 percent. Case-
control studies, a weaker line of evidence, produced conflicting
results. The study, authored by Susanna Larsson and colleagues,
appears this month in the International Journal of Cancer.

"For more than ten years, researchers have reported on the
association between milk consumption and ovarian cancer risk," says
Neal D. Barnard, M.D., nutrition researcher and president of
PCRM. "There is now sufficient evidence to recommend that women
avoid dairy products in order to avoid this potentially lethal
cancer."

In Harvard's Nurses' Health Study of over 80,000 participants,
researchers found that each daily glass of low-fat or skim milk was
associated with a 20 percent increase in serous ovarian cancers (Int
J Cancer 2004). Researchers hypothesize that galactose, a component
of the milk sugar lactose, may damage ovarian cells, making them
more susceptible to cancer. The Iowa Women's Health Study of more
than 29,000 postmenopausal women showed that the highest consumers
of lactose (milk sugar) had a 60 percent increased risk of ovarian
cancer as compared to those who consumed the least lactose (Am J
Epidemiol 1999).

Milk Myths

New Study in Pediatrics
Shatters Milk Myth

http://www.strongbones.org/news.html

For Strong Bones, Kids Need Exercise,
Sunshine, and a Dairy-Free Diet

WASHINGTON-In a new scientific review scheduled to appear in the March issue
of the peer-reviewed journal, Pediatrics, Cornell-trained nutritionist Amy
Joy Lanou, Ph.D., and co-authors show that dairy products do not promote
bone health in children and young adults. Physical activity does have a
positive impact on bone health, while evidence linking bone health with
dairy product consumption is weak, at best.

"Under scientific scrutiny, the support for the milk myth crumbles. This
analysis of 58 published studies shows that the evidence on which U.S. dairy
intake recommendations are based is scant," says Dr. Lanou, lead author of
the study. "A clear majority of the studies we examined for this review
found no relationship between dairy or dietary calcium intake and measures
of bone health. In the remaining reports, the evidence was sketchy. In some,
the effects on bone health were small, and in others, the results were
confounded by vitamin D intake from milk fortified with vitamin D. To build
strong bones and healthy bodies, children need exercise, sunshine, and a
diet rich in fruits and vegetables that helps them maintain a healthy body
weight."

The level of dairy product consumption in the United States is among the
highest in the world, and yet osteoporosis and fracture rates are also among
the highest. This "calcium paradox" was an impetus for the current
investigation. "We found no evidence to support the notion that milk is a
preferred source of calcium," the authors conclude. Dr. Lanou is nutrition
director for the non-profit Physicians Committee for Responsible Medicine
(PCRM), and her co-authors are Susan E. Berkow, Ph.D., C.N.S., and Neal D.
Barnard, M.D.

For a copy of the new paper published in Pediatrics, an interview with one
of the authors, or b-roll of children engaged in activities that promote
bone health, contact Jeanne S. McVey at 202-686-2210, ext. 316 or
415-509-1833, jeannem@pcrm.org.

Founded in 1985, the Physicians Committee for
Responsible Medicine is a nonprofit health organization that promotes
preventive medicine, especially good nutrition. PCRM also conducts clinical
research studies, opposes unethical human experimentation, and promotes
alternatives to animal research.

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Almond Milk

1 1/2 to 2 cups dry raw almonds
Soak in 3-4 cups water overnight or at least 6 hours

Put in blender, fill to top with water (2 qts)
1/2 c agave nectar
2 T soy lecithin

Blend and strain. Yummy!

Even healthier Caramel and Fudge Pie

Decided if the avacado can hide so well, what else can?




Crust:

about 1 cup almonds
3-4 soaked dates (small)
1 T coconut oil

Vitamix it, and press into pan. Freeze while preparing the rest.

Fudge Filling:

1 to 1 1/2 c. soaked cashews
1/2 tsp salt, or less
1 tsp. vanilla
1 T cacao nibs (optional)
1/4 c carob
2 T cocoa
1 avacado
2-3 big handfuls spring mix greens (Yes, lettuce!)
7-8 dates, soaked. I was out of agave. =)
1/4 c. coconut oil, or more if it doesn't seem creamy enough.
1 T maple syrup

Vitamix it.

Caramel topping:

1 cup soaked cashews (I may need more)
1 - 2 T maple syrup
a little salt

Note:
I made the crust, left the vitamix unrinsed, then made the fudge. Now I'm going to make a yummy chocolate drink with the remains. Oh, and I'm not putting the caramel on yet, so the first layer can harden more.

Caramel and Fudge Pie

Crust (if desired--it can just be fudge):

1 cup almonds
1 c pecans
a few dates
1-2 T coconut butter (oil)
a little water, if needed

Press into pie pan and stick in freezer

Pie:

1/4 t salt
1 cup soaked cashews
1 avacado
1/2-1 cup coconut butter
1/4 c cocoa (or grind real Cacao nibs)
1/4 c carob
1/2 c agave nectar
1 t vanilla
3 dates, soaked until soft
up to 1 tsp peppermint (if desired)

Blend in vitamix

Caramel Sauce

1 1/2 c soaked cashews
2-3 T maple syrup (grade B)
a little salt

Blend in vitamix

Refrigerate. Sprinkle with cacao nibs.

Carob Green Drink aka Chocolate Milkshake

This one is really tastey. I used to make it without the greens, but when I found I could add a handful or two of greens, and the kids were none the wiser, I do it all the time now.

1-2 handfuls greens (spinach, spring mix, kale, whatever)
1/4 c almonds
about 1 c almond milk or water
1 frozen banana
1-2 T carob powder
1 T Vanilla soy milk powder (optional)

Blend in Vitamix

Chocolate Chip Smoothie

1/4 c almonds
1 cups almond milk (or less if you want a thicker shake)
1 frozen banana
8 ice cubes
1/4 c (or less) cacao bits
a little honey or date bits are even better

Blend in Vitamix.

This is my current favorite!

Berry Green Smoothie

1 handful of baby spinach
1 handful spring mix
1 frozen, very ripe banana
1 handful mixed berries (raspberries, marionberries, blueberries)
6-8 ice cubes
about a cup of almond milk

Blend in Vitamix, on high for extra smooth.

This drink is actually "berry" purple, and conceals the greens from picky eaters.

Lemon Sesame Snackers

2 cups sesame seeds
2 T lemon juice
2 T honey

Dehydrate.

I'm going to try soaking the seeds first, to see if it reduces the sesame flavor. You get used to it though. Very high in calcium.

Sweet Treat Crackers

3 batches of pulp from almond milk (probably 4 or 5 cups)
2 cups flax seed, soaked overnight
1 cup buckwheat, soaked overnight (could use more of this)
1 1/2 cups rolled multigrain
1 banana
1/4-1/2 c honey
1/4 cup maple syrup
1/2 tsp salt
1-2 T. coconut oil

Dehydrate--we'll see how many hours. I'm doing 2-3 at 145 degrees, then I'll drop it to 115.

Protein Balls

1/2 cup oats - (in food processor until broken up)
add the following to the food processor until a mealy texture.
3/4 cup almond butter
1/4 cup ground flax seed
4 dates (I used raisins)
Remove from the processor to a bowl and add approx 2 T raw honey.
Stir together. Shape into small balls and roll the balls in HEMP SEED.

Cheese Sauce

1 1/2 c cashews
3/4 c chopped bell pepper
2 garlic cloves
3/4 cup nutritional yeast,
3 T fresh lemon juice
1/2 tsp chili powder
1/2 c water and sea salt to taste.

Crackers

Crackers
2 cups Flax seeds – soaked
1 cup Buckwheat – soaked
1 Red Pepper – chopped
1 cup Celery – chopped fine
1 onion – chopped
Nama Shoyu to taste
garlic powder to taste
Mix all ingredients well and Dry in Dehydrator @ 105 * turn over and dry thoroughly.

Mint Cheese Cake

Here's the recipe I ended up using. It was a hit! The crust comes from
"Rainbow Green Live-Food Cuisine" and the filling was what I got from Loves
Life. Enjoy! Cristi

Raw Chocolate Peppermint Cheesecake
Crust:
2 C. pecans (soak 1 -2 hrs., drain & rinse)
1/2 t. nutmeg
1/4 t. fresh ground pepper
1/4 t. Celtic or Real Salt

Process all ingredients in a food processor with the "S" blade until the
mixture becomes sticky and forms a ball.
Press into pie plate and chill while making filling.

Filling:
1/2. c. raw cacao nibs, ground into powder (use blender's dry container)
3/4 c. agave nectar
1 t. vanilla extract
1 t. peppermint
1/4 t. Celtic or Real Salt
1 c. cashews (soaked 1 hr. or more, drain & rinse)
1/2 avocado
1 c. coconut oil

Put cacoa powder, agave, vanilla, peppermint and salt into blender. Mix
well, let sit, & mix again.
Mix in cashews and avocado. Blend in, scrape down sides of blender and mix
again.
Blend in coconut oil, scraping down sides.
Put into crust and chill 3 to 4 hours before serving. Garnish with fresh
raspberries or strawberries.

Raw Corn Chip Recipe

Raw Corn Chip Recipe


4 cups corn, cut off of the cob
1 lime, juiced
1 jalapeno, diced
1/3 cup red union, diced
1/3 cup ground flax seed

Blend all in a food processor and then dehydrated for 12-15 hours.
Measurements are flexible, of course.