Green Hit Noodles Recipe


Serves 1-2 people. Keeps for a day when refrigerated in a sealed container. I
like to change my sprouts around a bit so I'll often change the alfalfa
sprouts to Sunflower sprouts. Have fun with your sprouts


  • 100g alfalfa and broccoli sprouts
  • 50g kelp noodles
  • 2 heaped teaspoons raw tahini
  • 20g chia seeds
  • 20 shelled hemp seeds
  • 1 teaspoon spirulina
  • 2 teaspoons raw virgin cold pressed coconut oil
  • 1 teaspoon apple cider vinegar
  • Pinch of Himalayan pink salt

Put the oil, tahini, spirulina, apple cider vinegar in the bowl you'll be eating out of and mash together. Add the seeds and mash again. Add the sprouts and mix. Rinse the kelp noodles and add those, mixing for a final time.

Eat with love and appreciation for all things green, knowing you are feeding your body some pretty amazing nutrients. For an alternative, you may wish to substitute all marinate ingredients with Namu shoyu & tamari.

by Michelle Ovens, Naturopath


What is Cacao Butter + Chili Chocolate Nut Bar Recipe

Cacao butter, (also known as cocoa butter) is the natural cream coloured vegetable fat extracted from cacao beans during the process of separating the powder and liquor from the bean. 70% of the world's production of cacao butter is produced in the West African nations Nigeria, Ghana and Cote d'Ivoire. Cacao butter has a soft, sweet cacao aroma, and is one of the most stable fats known.

The Ultimate Moisturiser: Eczema and Dermatitis Symptoms eradicated with Cacao Butter?

Cacao butter has been called the ultimate moisturizer, and has been used to keep skin soft and supple for centuries. It is one of the most stable, highly concentrated natural fats known, and melts at body temperature so that it is readily absorbed into the skin.

Cacao butter is often recommended for treatment of skin conditions such as eczema and dermatitis. When applied topically, it creates a barrier between sensitive skin and the environment and also helps retain moisture.

In addition, cacao butter contains cacao mass polyphenol (CMP), a substance that inhibits the production of the immunoglobulin IgE. IgE is known to aggravate symptoms of both dermatitis and asthma.

Can using cacao Butter help the fight against cancer?

Recent research indicates that massaging the skin with cacao butter may help relieve stress, boost the immune system, and even prevent cancer. This is because cacao butter, like chocolate, contains a lot of CMP.

Researchers in Japan reported that CMP inhibits the growth of cancerous cells and tumours by reducing active oxygen levels in the body, and concluded that CMP inhibits the oxidation of LDL (good) cholesterol and the production of inflammatory cells; there is some evidence that the CMP in cacao butter may also help prevent heart disease and ease arthritic symptoms.

Preliminary research indicates that CMP actually helps suppress excessive T-cell activity in the immune system, which could help treat conditions associated with overactive immune systems, such as psoriasis, fibromylagia, and chronic fatigue syndrome.

Some Uses for Cacao Butter

  • Add a spoonful to your bath water for a luxurious experience.
  • Great for dry, itchy skin, or sore muscles.
  • Try adding Lavender or Chamomile essential oil as well, or an herbal infusion made from soothing herbs.
  • Use in massage for overexerted muscles
  • Add to soaps for a conditioning effect that adds a good lather.
  • Add it to your handmade soap recipes.
  • Use during pregnancy to keep the skin supple, & to prevent stretch marks.
  • It may also be used after giving birth to reduce stretch marks.  

by Michelle Ovens, Naturopath


Chili Chocolate Nut Bar


  • ½ cup hazelnuts
  • ½ cup pecans
  • ½ cup almonds
  • ⅓ cup goji berries
  • 1 teaspoon minced chili or ¼ teaspoon chili powder
  • ¼ cup cacao nibs
  • ⅓ cup coconut oil - melted
  • ½ cup cacao powder
  • ⅓ cup agave
  • ¼ cup dried cranberries


  1. Process almonds until finely ground and place in a bowl
  2. Coarsely process pecans, cranberries and goji berries and add to bowl
  3. Leave hazelnuts whole and add to bowl
  4. Add minced chili or powder
  5. Add the rest of the ingredients and mix well by hand
  6. Taste test to get the desired level of chili bite
  7. Press into a cling wrap lined 15cm x 15cm (6in x 6in) container
  8. Refrigerate overnight
  9. Cut into squares and enjoy

Store in fridge in an airtight container

by Pamela Vinten  Check out her books at www.amazingguiltfreechocolate.com


Everything You Should Know About Low GI Foods

Even those people who do not normally pay a lot of attention to whether they are eating healthy know that some kinds of carbohydrates are good for the body while others are not. ‘Simple’ carbs, such as sugar, high fructose corn syrup etc are not considered healthy for us. ‘Complex’ carbs such as fruits, vegetables, legumes and grain like seeds such as buckwheat and quinoa, etc are deemed highly beneficial to our bodies. However, if you are avoiding all these ‘simple’ carbs and loading up on the ‘complex’ ones, you may be actually making a big mistake!!
Think High or Low GI Carbs Instead of Simple or Complex Carbs  

The fact is that to figure out which carbs are good for your body it is just not enough to know whether they fall in the ‘simple’ category or the ‘complex’ one. What really makes a difference is the way in which the carbohydrate impacts your body’s blood sugar levels. The degree to which a carbohydrate impacts this level is represented by its GI or Glycemic Index. Carbs (or foods) with a high GI cause your blood sugar level to go up more than those with a low GI. Before we get any further, do you know why the GI value is so important?  

What is Glycemic Index (GI) and Why is it Important?  

GI is a scale that shows how quickly and by how much any food can raise the body’s blood glucose or blood sugar levels. Being aware of the GI values of various foods you take allows you to keep a tight rein over your blood sugar levels, which is great news for those who have problems with fluctuating sugar levels. Plus, by ingesting foods that have the right GI for your body, you can also avoid heart disease, keep insulin resistance at arm’s length, lower the risk of some types of cancer and derive several other benefits.    What you should also know is that there is an impressive amount of research to show that low GI foods are the way to go if you want to stay fit and be disease free. A recent study published in the Journal of the American Medical Association (study by Ebbeling CB, Swain JF, Feldman HA, et al) has revealed that a low GI diet is perfect for weight watchers too. Remember that high GI foods spark off a vicious cycle within our body that ends with excess glucose floating around in the blood which is very likely turned into fat stores. In the raw food arena pioneers Dr Gabriel Cousen’s and Hippocrates Brian Clement both offer low GI raw food programs that have helped thousands of people completely reverse serious illnesses such as diabetes and cancer.  

Putting Together a Low GI Diet  

Knowing how beneficial low GI food is for your body and actually sticking to a low GI diet are two very different things. The main issue here is that a low GI food is not automatically healthy just as a high GI one is not always bad for your body. For example, organic sugar has a relatively low GI (46) whereas watermelons have high GI (80). Does that mean that you can replace your watermelon shakes with sugar in the name of better health? Definitely not!    The point to note here is that you need to take the GI value into consideration along with several other factors, including a good look at what other nutrients the food has to offer. In this case, candies have a whole lot of empty calories that will do you no good whereas watermelons contain vitamins, fibre, minerals and other good stuff.   

Looking at the Big Picture  

Experts recommend that to make up the perfect low GI diet you need to look at the big picture. No food item should be a part of your diet simply because of its low GI value. Only if it is low in calories and it also has some nutrients to offer does it make a good inclusion in your diet.

If you still eat processed and packaged foods, you should also go through the food’s ingredients list which usually gives you a great deal of information about the kind of carbs it has.   

Now, how do you put together a meal that is low GI without sacrificing taste or nutrition? According to Joanna McMillan-Price, the Sydney nutrition scientist who also co-authored ‘The Low GI Diet book’, low GI food should be the focus of two meals a day. However, she reassures that it is not necessary to keep a close watch on the GI of every single fruit and vegetable that you use. These have so many other nutrients to offer that irrespective of GI values, these make an excellent addition to most diets.  

However if you still eat processed grains, keeping a close eye on the GI values of the carbs portion of your daily diet- mainly breakfast cereals, bread varieties, rice and similar products and sticking to low GI ones here is sure to pay off handsomely. The portions of various foods that you take are also to be taken into consideration. On a cooked diet a small portion of high GI food like basmati rice will not do you any harm if you pair it with a low GI lentil soup. Similarly, on a raw diet when you mix leafy greens with fruit in a green smoothie the low GI greens balance the higher GI fruit so you don’t get a blood sugar spike.  

As McMillan-Price explains, the GI values should not be the sole determinant of what goes on your plate and what doesn’t. However, looking at GI values helps you pick and choose the most beneficial carbohydrates from the many choices you have.


Raw Banoffie Pie Recipe

The coveted dessert that my Mum would make on an occasion was Banoffie Pie - biscuit crumb base, ooey gooey caramel, bananas, cream and grated chocolate.  I think these days I would be buzzing off the sugar in one of these bad boys, simply by sniffing it.

My taste buds have definitely matured and evolved since my childhood sugar loving days.  Refined sugar and me aren't really the best of friends at this stage in my life - I've turned to more natural sources when I indulge in a sweet treat.  

It's amazing how, over time, you can "programme" your taste buds to appreciate the natural sweetness that is abundant in things like dates - the earth's caramel.  Processed white sugar and high fructose corn syrup filled caramels?  No way - here's my raw and refined sugar free version of my childhood favourite:

Raw Banoffie Pie
(Vegan, gluten, wheat, soy, seed, corn and refined sugar free - RAW)


  • 1T raw cacao powder
  • 4 large medjool dates. pits removed
  • 1/8t sea salt
  • 1/2C raw almond meal
Banana Caramel "Cream"
  • 1C raw cashews soaked for at least 2 hours, then drained
  • 12 large medjool dates, pits removed
  • 2T raw lucuma powder
  • 1/2t sea salt
  • 3t lemon juice
  • 1/3C coconut oil (liquid)
  • 2 very ripe bananas
  • 1 vanilla bean, scraped of it's seeds, or 1tsp pure vanilla extract
  • 4T agave syrup
Cacao nibs/grated raw chocolate/cacao powder for garnish - whatever you like.

  1. Pulse the base ingredients together in a food processor until a soft crumb is formed.  Push into a non stick spring form cheesecake pan... compacting down firmly.  Place in the fridge.
  2. In a food processor or high speed blender like a Vita Mix, whizz together the "Cream" scraping down the sides as necessary.  Mix until super smooth.
  3. Pour on top of base, and place in the freezer for about 4 hours.
  4. Transfer to the fridge to soften slightly before serving.
  5. Garnish with raw cacao nibs/greated raw chocolate or sliced banana and a sprinkling of raw cacao powder.
Enjoy without the subsequent sugar crash!
by Louise Dwan


Five food groups to avoid if you value your health

To maintain good health throughout our lives we need to eat food that is biologically suited to our bodies. For millions of years we have eaten predominantly fresh, whole foods and it is only in the past 100 years that we have switched to a highly processed diet.  Essentially the more a food is processed the more harmful it becomes to our health. This is natural law when we ignore it there is a price to pay.

The following five food groups are major contributors to disease and suffering in our modern society because they have replaced natural whole foods as our staples. Just by leaving these foods out of your diet or even dramatically reducing them you will almost certainly experience a vast improvement in your health.

1.Refined Sugars
2.Refined carbohydrates
3.Highly Processed and heated oils
4.Excessive animal Protein – especially factory farmed
5.Excessively heated foods

Many crackers, biscuits and chips contain all five of the above!

These foods are acid forming and provide nutritionally dead calories. In short they are biologically inappropriate for our bodies health and longevity.  They all contribute to a toxic inner environment and leave us susceptible to chronic and degenerative diseases. The first step towards creating radiant health is to begin to replace processed and harmful foods with delicious biologically suitable alternatives.

By replacing these five food groups with fresh whole foods most people will experience a significant improvement in their health, whether they are eating high percentage of raw foods or not.

Here are some disturbing facts from the The World Health Organisation

  • Over 90% of calories consumed by Australians and many other “developed nations” come from refined foods and animal products.
  • More than 40 percent of the calories in our diet are derived from sugar or refined grains both of which are nutrient-depleted.
  • Refined sugars and carbs are linked to high cancer, diabetes and heart attack rates we are seeing  
  • Globally, there are more than 1 billion overweight adults, at least 300 million of them obese

Obesity and overweight pose a major risk for chronic diseases, including type 2 diabetes, cardiovascular disease, hypertension and stroke, and certain forms of cancer.

The key causes are increased consumption of energy-dense foods high in saturated fats and sugars, and reduced physical activity.

Obesity rates that have risen three-fold or more since 1980 in some areas of North America, the United Kingdom, Eastern Europe, the Middle East, the Pacific Islands, Australasia and China. The obesity epidemic is not restricted to industrialised societies; this increase is often faster in developing countries than in the developed world.

So what can we do to turn around our health and the health of our loved ones?

Start replacing energy-dense processed foods with nutrient-dense whole Foods

Nutrient density is a measure of the amount of nutrients a food contains in comparison to the number of calories.

In comparison energy-dense foods have more calories for the volume of food and generally fewer nutrients.

What are some nutrient-dense foods?

Fresh whole, raw plant foods contain the highest overall levels of nutrition.

Brightly coloured fruits and vegetables (especially dark leafy greens) as well as superfoods are big winners in nutrient density.  Remember less heat = more nutrients. If you are cooking steaming and boiling for a short period of time is vastly healthier than baking, grilling and frying at high temperatures.

Also by varying your diet and “eating a rainbow” of natural whole plant foods you will be getting a broad spectrum of phytonutrients, which are nature’s medicine.

What are some energy-dense foods?

Energy-dense, nutrient-poor foods include things that are high in sugar and fat such as refined white breads, pasta, pastries, processed lunch meats and cheeses, ice cream, candy, soda, potato chips and corn chips. In other words, junk food.

Even though nearly everyone knows these foods are harmful to our health, they have been very successfully marketed by the food giants to replace real food in our homes and restaurants. To kick the processed food habit takes a concerted and conscious effort as they are highly addictive as well as ubiquitous. We are literally surrounded by them and everyone is eating them.

By Anand Wells


But where do you get your protein?

Many people will often ask where do vegetarians or vegans get their protein? The vast majority of the population shares a common belief that we need to consume as much protein as we can, and that the only way to get it is from meat or dairy. This idea of a high protein diet is ingrained into the populations minds through school and the curriculums put in place among others. Sadly the meat and dairy industries are highly involved in this process providing funding and having a big influence on the curriculum itself. By conducting biased "scientific experiments" using scientists under their payroll they get the results they want.

But in many non-biased tests, results have shown quite the opposite and have indeed shown excess animal protein to cause many health ailments. Casein (one of the main proteins in cow's milk) being one of the main offenders. Ingesting excess protein (and overeating in general) can cause major problems in the body. As this puts a major strain on the digestive system diverting huge amounts of your body's energy to aid in digestion.  Too much protein can  cause an acidic reaction in the body and even a minimal acid increase in the body can have great affects such as unclear thoughts, nervous system problems and even slipping into a coma is possible.

In the past it has been a popular belief that we need to consume "complete" protein. While this is true it is not true that we must combine a variation of proteins in the same meal to obtain all 8 essential amino acids which make up "complete" protein as was once widely believed. But after more research it has been found that the body will store protein from each meal and utilize it when needed, so as long as you are eating a variety of plant protein sources you do not need to worry about getting enough protein or combining protein sources in the same meal.

Furthermore it has been found that plant proteins with the 8 essential amino acids are superior or at least equal to animal proteins. Modern research shows that we need only 20-35 grams of protein per day or 2.5%-5% of our daily intake. Where as it used to be believed that we needed around 120 grams per day. Most vegetarians consume twice the daily requirement for protein and it is said that only a vegetarian diet high in junk foods may be deficient in protein. Also if the plants are eaten raw you double your protein intake as most plants lose half their assimilated protein when cooked.

If you are still worried about getting all the 8 essential amino acids or are looking to increase your muscle tone and size you can purchase products high in amino acids that are easily digested and assimilated such as Sunwarrior Raw Vegan Protein Powder. Sunwarrior contains 18 of the 22 amino acids including the 8 essential amino acids making it a "complete" protein and is made up of whole brown rice which has been bio fermented. This process results in a massive increase in Lysine and essential and non-essential amino acids forming a perfectly balanced amino acid profile.


Is your water harming you or healing you?

One of the most frequent questions I am asked is "which water or water purification system is the best?" Because there is a confusing amount of information out there about water I have written this article to clarify my research and understanding on the subject.

Apart from oxygen, pure water is more essential to our health and well-being than virtually anything else.

Approximately 75% of our body is composed of water (a solvent) and 25% solid matter. Brain tissue is around 85% water. According to Dr Batmangheidj author of your “Your bodies many cries for water” “every function of the body is monitored and pegged to the efficient flow of water. Water distribution is the only way of making sure that not only an adequate amount of water, but its transported elements (hormones, chemical messengers, and nutrients) first reach the more vital organs.

Water is natures universal solvent and it can be used to both cleanse harmful toxins from our bodies when pure and poison us when contaminated.

Over 2100 manmade chemicals have been found in our waterways. In addition to these unintended additives to our water supply, virtually all treated water has chlorine and fluoride added to it. Let’s forget about all of the other chemicals for the minute and take a closer look at chlorine.

Like many other chemicals which have found their way into our food chain, chlorine has a military history. In fact it was the main compound in mustard gas, the world’s first chemical weapon used in world war one.  Later in the 1920’s chlorine was employed by governments to successfully control outbreaks of cholera, hepatitis dysentery and other water borne diseases in our drinking supplies and has remained there ever since with no other viable alternative being considered.

So what is the problem with ingesting chlorine?

When chlorine reacts with natural compounds in water it produces trihalomethanes (THM’s) which according to a Norwegian study by Dr Per Magnus of the national institute of public health in Oslo are carcinogenic and mutagenic. His study also revealed that THM’s are linked to kidney, liver and nervous system damage as well as a 14% increase in birth defects.

Not only this if you can smell the chlorine in your drinking water it may be destroying beneficial bacteria in your intestinal tract.

Another controversial additive to many water supplies is fluoride. While fluoride has banned in Sweden, Denmark and Holland and abandoned in Belgium and West Germany it is still used in the US, Australia, New Zealand and the UK.  While fluoride is meant to help prevent tooth decay it is interesting to note that the US has among the highest rates of dental decay in the world.

Consumption of refined sugar seems to play a much greater role in whether we get dental decay or not.  Many native tribes studied by the likes of Dr Weston Price had little or no dental decay and none had fluoride.

The idea of adding fluoride to water supplies arose in the USA in 1939. Its main proponent was Dr Gerald Fox of the Mellon Institute, owners of Alcoa Aluminium. Fluoride is a waste product of the aluminium industry.  The Mellon Institutes research found that fluoride in drinking water strengthened tooth enamel making it more resistant to decay. Like much industry funded research, the results are predictable when you follow the money.

According to Steve Meyerowitz book “Water the Ultimate cure” independent studies have shown that fluoride is implicated in:
• Skin eruptions
• Gastric distress
• Immune System problems
• Downs Syndrome (genetic damage)
• Breakdown of collagen protein
• Heart problems
• Headache

In their book Fluoride the great dilemma Drs Waldbott, Burgstahler and McJinney add to the list
• Cancer
• Hypothyroidism
• Kidney disease
• Hypoglycaemia
• Hormonal imbalance
• Lowered enzyme activity
• Reduced fertility
• Birth defects
• Osteoporosis (skeletal flourosis)
• And would you believe it damaging children’s teeth (dental fluorosis)

Other uses for fluoride include
• Rat poison
• Pesticides
• Deworming pigs
• Delousing chickens

I think you may be getting the picture by now. Why take the risk of ingesting fluoride if you can improve your dental health by good dental hygiene and not consuming refined sugar?

Chlorine and fluoride are just 2 chemicals that are being used to mass medicate the population. We don’t have space here to go in to the other 2000+ manmade chemicals including pesticides, antibiotics and other drugs, dioxin, heavy metals which unintentionally end up in our water supply.

It is important to know that while many water filters will remove chlorine from your drinking water (including fancy ionisers)  only water distillers and reverse osmosis systems will remove fluoride. We personally use an automatic water distiller as reverse osmosis wastes a lot of water and is very slow and inefficient.

Many critics of distilled water say it is dead and leeches minerals from your body - If you are concerned about this simply add a pinch of sea salt to your water and it is no longer distilled. To add life to it simply give it a stir with a wooden spoon in both directions and add you positive intentions to it at the same time.

Dr Gabriel Cousens recommends distilling water. According to him "Traditional forms of water purification, such a reverse-osmosis or carbon-filtering, may remove the majority of the waters physical impurities, but they will not be able to remove the negative energetic frequencies that is left behind from toxic chemicals. By successfully eliminating those toxic imprints through the process of distilling, you are essentially bringing the water back into a neutral state. What you are left with is a blank palette, and from there it is up to you to reconstitute and re-energize the water for maximum life-force and optimal absorption"

Also, most people don’t realize that while showering and bathing they are absorbing a lot of water through their skin and inhaling a lot of moisture into their lungs. We think the water just rolls off of us, drying off the droplets with a towel. The fact is, with our pores wide open from the steam and our lungs pulling in the moisture, whatever is in the water (chemicals, metals, bacteria, pesticides, …and especially lots of chlorine) is coming into our bodies in larger amounts than if we were drinking it in. Because of this fact, we not only must be concerned about the purity of our drinking water, but also our bathing/showering water as well.

As I mentioned earlier the most common chemical used in an attempt to kill off the toxins in our water is chlorine. While chlorine will take care of some of the bacteria and microorganisms, it will not take care of all of the toxic concerns in our water, including chlorine itself.

According to Dr. Gary Young’s research, chlorine shuts down thyroid function by preventing absorption of iodine and the amino acid tyrosine. For this reason alone it is a very good idea to drink and bathe/shower in chlorine-free water which has been distilled or passed through activated carbon filters.

We recommend and personally use a using an Aquasana whole house water filtration system so all your taps and showers are chlorine free and a water distiller to remove fluoride from your drinking water.  If you can’t afford a whole house system, look at buying a shower head filter which removes chlorine.

Again radiant health and longevity are about stacking everything in your favour.  If you are going to the trouble of buying organic food and non-toxic personal care products it makes sense to be drinking and showering/bathing in pure water.

Not only do we need to drink pure water, but we also need to drink quite a lot of it.  It has been medically proven that if the body fluid level drops 5%, that it will cause a decrease in energy anywhere from 25-30% in most people.   It is also estimated that nearly two thirds of the population is dehydrated.  On average our bodies need at least 8 glasses of water every day to carry out its daily functions.   Drinking more than this amount will assist your body to flush out the toxins that you are exposed to on a daily basis.  One rule of thumb is to drink half your body weight in ounces. If you weigh 200 lbs drink 100 ounces of water. In metric if you divide your body weight by 30 this is how many litres to drink a day. If you weigh 90kg you need to be drinking at least 3 litres a day.

Please note these amounts will vary depending on your body size, air temperature and physical activity and consumption of diuretics such as caffeine or alcohol which dehydrate you. It is really better not to consume caffeine or alcohol because for every cup you drink you will need to consume an additional 2 cups of water to rehydrate yourself.

We recommend drinking 500ml to 1 litre of pure water upon waking in the morning. This will give your body including your bowels a good flush and make sure you begin your day fully hydrated. This simple practice can have a HUGE effect on how you feel for the rest of the day.

In our next blog post we will be looking at ways to energise and restructure water.

Happy hydrating!



Which is better - juicing or blending?

One of the most common questions I am asked is "which is better, juicing or blending?" While many health educators prefer one or the other, my answer is neither is better because both serve different functions.

Lets look at the benefits of a blended green smoothie first

  • Fast to make and clean up - you can do it in 5 minutes - great for busy people
  • You are getting the whole food fibre and all
  • If you are using a power blender the cell walls are broken down allowing you to maximise absorption of essential nutrients.
  • They are sustaining especially if you have plenty of fruit in them
  • You can get a lot more leafy greens down than you could if you had to chew them
  • They are slower to oxidise than juices and will keep for up to 72 hours in a sealed jar in the fridge

Now lets look at the benefits of a green juice

  • Little or no fibre means you will be getting the maximum amount of nutrients with the minimal energy spent digesting it.  This means the body has more energy available for repairing itself.
  • Great for healing and detoxing on all levels
  • Particulary good for healing digestive and bowel issues such as ulcerative colitis.
  • In many cases green juice is instant antidote if you are not feeling well or have eaten something which has not agreed with you.

Downside of juicing

  • They can take a long time (usually 20 minutes or more) to prepare, make and clean up
  • Ideally we would include a mixture of both smoothies and juices in our diet. Some people will have a green juice one day and a green smoothie the next, which is a great option if you are too busy to do both on the same day.

I recommend green juices over fruit juices as fruit juices which have had all thier fibre removed tend to blast your blood sugar levels.

Here is a delicious green juice recipe

  • Calming, energising, alkalising and healing
  • Raw organic Green Juice is an excellent foundation for a raw food lifestyle.
  • There is almost nothing on the planet that is better for your body.
  • Use celery as the base and experiment with the other ingredients to taste.

Tools a slow augur juicer like the Oscar Vitalmax or for more speed an Oscar Pro.  These are now quite reasonably priced, are easy to clean and most importantly work on a powerful, slow rotation so the juice doesn’t become over heated (Many cheaper juicers spin too fast and reduce the nutritional value of the juice by over heating)
Celery   (make this the foundation of your juice) it is very high in sodium and conditions your whole digestive tract, improving digestion. It is a much better option than carrot which is high in sugar (even organic carrots these days have 17% sugar – wild carrots if you can find them have only 3% sugar!)

Leafy Greens (Just as important as celery, though less palatable to begin with – leafy  greens are packed with chlorophyll and oxygen and are unparalleled in their  ability to alkalise and heal the body. Try Rocket, Kale, Cos Lettuce, (preferable over Iceberg Lettuce which has fewer minerals) or any other dark green leafy vegetables.

Cucumber - Also a highly alkalizing vegetable and very refreshing.

Parsley - A cup of minced fresh parsley (about 100g) contains more beta carotene than a large carrot, almost twice as much vitamin C as an orange, more calcium than a cup of milk, and twenty times as much iron as a serving of liver.

Grass or wheatgrass – There are over 400 varities of grass and all are edible and highly nutritious so go ahead and juice your lawn (if you know it is clean and free of chemicals) What to say about wheatgrass? There are reams of information available on the healing, regenerative properties of wheatgrass. 20 ml of wheatgrass juice is the nutritional equivalent of over one kg of fresh fruit and vegetables. Wheat grass has only about 10-15 calories per teaspoon. It has nearly a gram of protein per teaspoon and includes all eight of the essential amino acids, as well as 13 of the remaining 16.
Tip: Try watering your grass or wheatgrass using 1 part sea water to 19 parts water to get the correct balance of all 92 minerals needed for perfect health. Grass is the only plant which can absorb all 92 minerals, however, you can still add diluted sea water when watering all your vegetables and sprouts for a highly mineralized diet.

Apple or carrot- Some people find green juice a little hard to take at the beginning. To make your green juice sweeter you can add a very small quantity of carrot or apple to your juice (less than 10%). After a while when you grow accustomed to taste you can reduce or totally cut out the carrot and apple.

Water – We recommend you water down your  juice 4  parts filtered water to 1 part juice. This is especially important when using wheatgrass Green juice is a very powerful detoxifier and it is best to ease into it gently if you haven’t been living a clean, raw food lifestyle. As you progress you can gradually decrease the amount of water to a 50/50 mix or more.

Detoxification - When you begin drinking green juice the pollutants which have been stored in your body will literally begin to be flushed out of your cells sometimes causing nausea, head aches or even flu like symptoms. Be happy if this happens as it means you are on track to a healthier, more balanced existence. It can also be very helpful to be in contact with someone who has already gone through the process themself.

Quantity – Begin with 250ml of green juice a day (watering it down 4 to 1 with water) This will give you around 5 glasses to down. As you progress, increase the amount of juice and decrease the water. You can eventually increase to drinking 500 to 750mls of green juice no problems and your body will sing in total gratitude! 

You will get optimum nutritional value if you drink your juice within 15 minutes of making it, however, you will still receive amazing benefits if you refrigerate it and drink it throughout the day. You can even add a little lemon juice or vitamin C powder to help preserve it for up to 24 hours.



3 tips to enjoy your dehydrator more

Speed-up cleaning time

Washing your dehydrator trays and non-stick sheets can be a bit tricky in a standard kitchen sink. Laundry tubs are the perfect size for the square dehydrator trays. After washing it's best to hang the non-stick sheets on the washing-line as if they stick together mould can form. A quick alternative is to pop them back into the dehydrator and turn it on high for a few minutes until the sheets dry out.

Stop mould

If you are making a recipe that has high water content such as pizza or crackers, you can run the risk of mould forming if the dish doesn't dry out quickly and evenly. A great way to avoid this is to turn the dehydrator up to 140°F/60°C for 1-2 hours then reduce the temperature to 115°F/45°C for the remainder of the drying time. As the food has such high water content, the internal temperature of the food remains lower than the air temperature in the dehydrator and enzymes are not  destroyed.

Crispy food

If you want to make a dehydrator recipe crispy you can dehydrate for longer or alternatively reduce the oil content. It is only the water content of a food that dries during dehydrating so high oil content will prevent a dish from drying out.