Living Food Lifestyle Is More Than The Changes Of Your Dinner Plate

When I started a raw, living food journey, little did I know I found "myself" in me. This raw, living food journey transformed me not only physically, but spiritually and mentally as well (I am about 95% raw, living.  During the winter time, I do eat hot vegetable soup and cooked brown rice).  If you ask my husband, Jim, (we have been together for 22 years), I used to see things half empty.  I was a worry wart and thought of what "if" all the time.  Now, I see things half full with positive outlook and attitude.  Don't get me wrong; I have moments of doubts or feeling down, but it is very rare.

I find myself appreciate my present life so much more with gratitude. Tangible materials did not matter when I was dealing with painful health challenges.  I learned that nothing matters more than my own health.  When my health was taken away from me, I was not able to enjoy what mattered to me.  I felt betrayed by my own body.  At times, I imagined that I traded my current body for a painfree new one like the movies. Wishful thinking!!!!

I used to take things for granteed. I never appreciated life force energy, food.  I just ate.  I never gave any thoughts on how food got on my plate. Now, I have a great deal of appreciation towards to earth, soil, nature, water, air...... Everyday of my life is a gift. 

I am very proud of who I am today. My goal in life is when I ask myself, "any regrets?, I want my answer to be "I have done well."  I know I am walking and living on that path.

Kick Off Your New Year, 2011, With Healthier You!!! Jan. Classes Dates

Dear Friends,

The following dates are for Jan. Classes.  Kick off your new year with an intention to create healthier life for you and your family.
Due to the snowy weather issues and safety during the winter, I am going to change the classes to the daytime on weekends.

**Level 1 Part 1  $125 per person,  6hr. class
Jan. 15 and 16, Sat. and Sun. from 1pm to 4pm.

**Level 1 Part 2  $175 per person, 6 hr. class
Jan. 22 and 23, Sat. and Sun. from 1pm to 4pm.

Dessert Classes, $50 per person, 2 hr. class

Jan. 14, Fri. 6pm to 8pm
Jan 21, Fri. 6pm to 8pm
Jan. 28, Fri. 6pm to 8pm

*Mini Class. Min. req. Level 1 Part 1, $60 per person
2 hour class
This class is only for those of you who attended at least level 1 part 1.
#1 mini class: mexican club sandwich and cheezy soup
Will have a hands on preparing and recipes. You get to take home what you prepared.
Jan 29, Sat. 2pm to 4pm

Carrot Juice With Raspberries

I drink carrot juice with raspberries almost everyday.  I usually buy organic juicing carrots.  I buy organic raspberries when they are in season and freeze them.  Although, frozen raspberries lose half of its vitamin C; however, it still provides antioxidant, "ellagitannins, a family of compounds almost exclusive to the raspberry, which are reported to have anti-cancer activity. Vitamin C contributes about 20% of the total antioxidant capacity, accounting for up to 30 milligrams in 100 grams (3.5 ounces) of fruit. Raspberries anthocyanins, especially cyanidin and pelagonidin glycosides, make up another 25%. And more good news: freezing and storing raspberries does not significantly affect their antioxidant activity, although in this study, their concentration of vitamin C was halved by the freezing process". http://www.whfoods.com/genpage.php?tname=foodspice&dbid=39 Not only that, rapsberries are rich in water-soluble fiber called, pectin, which lowers cholesterol.


My skin has orange color to it because of everyday intake of carrot juice.  That's fine by me because "Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half." http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21

*Carrot-Rapsberry Slush*  

Equipment needed:blender

Ingredients:

1 cup fresh carrot juice

1 cup frozen rapsberries (If you are using fresh raspberries, add 1/2 cup ice)

Directions:

Combine the ingredients and blend until smooth. Great way to eat it.