Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.
Press into four mini tartlet pans with removable bottoms.
Place
bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F (46C) for
six hours. They should now be firm enough to remove from the tart cases
so you can continue to dehydrate them for a further eight hours.
Place the tartlets on a cooling rack for three minutes before serving.
* Tart cases should be approx 11-cm wide and no more than about 1-cm.
* To
make cashew flour, process the correct amount of cashews blender slowly
until flour-like. Please do not overblend as the oil from the cashews
will turn it to dough.
For the apples & raisins
Mix the apples and grape seed oil together and dehydrate for six hours.
Mix all other ingredients in a bowl with the apples and place them in the dehydrator for another two hours before serving.
For the infused yacon syrup cacao nib sauce
Mix all ingredients in a blender until smooth. Pour into a glass jar.
Place the bottle on top of the dehydrator for two hours to warm it up before service.
Assemble
Crumble the tarts by hand followed by a spoonful of apples & raisins and drizzle infused yacon syrup cacao nib sauce.
There is a lot of research coming out showing that the recent ideas about the dangers of saturated fats and the need for low-fat diets have actually contributed to the prevalence of obesity, diabetes and other diet-related health problems. An article on NaturalNews.com the other day talks about a heart surgeon openly admitting that low-fat diets recommended for years by mainstream medicine actually cause heart disease and that consuming healthy fats (including saturated fats) is vital for good health.
Mike Adams from Natural News has written many articles about this over the past few years. In "The Great Fat Debate - Why Virgin Coconut Oil is best" (2009) he talks about the origin of much of the confusion over fats and that coconut oil - being made up of two-thirds medium-chain fatty acids - helps us lose weight, reduce cholesterol, improve diabetic conditions and lower the risk of heart disease.
In another article, he compiles a list of expert research findings on the role of the essential fatty acid Omega-3 in preventing diseases of inflammation.
Essential fatty acids are those fats that the body cannot produce on its own. Your body gets these fatty acids directly from food. There are only two EFAs: alpha-linolenic acid, an omega-3 fatty acid, and linoleic acid, an omega-6 fatty acid.
Almost all the polyunsaturated fat in the human diet is from EFA. Some of the food sources of omega-3 and omega-6 fatty acids are fish and shellfish, flaxseed (linseed), hemp oil, hemp nuts, soya oil, canola (rapeseed) oil, chia seeds, pumpkin seeds, sunflower seeds, leafy vegetables, and walnuts.
Omega-3 fatty acids, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are important for enzymatic pathways required to metabolize long-chain polyunsaturated fatty acids (PUFAs). Low plasma concentrations of DHA is associated with depression and suicide.
To Optimise your omega 3 essential fatty acid levels on a vegetarian diet -
Have a daily intake of nuts, seeds and their omega 3 6 9 oils.
Include good sources of the nutrients which aid essential fat conversion – zinc, magnesium, calcium, biotin and vitamins B6, B3 and C.
Avoid things that inhibit conversion; alcohol, trans fats (from animal foods and processed foods), smoking, caffeine, viral infections, stress and excess intake of vitamin A and copper.
Balance your intake of omega 3 and 6 fatty acids. Due to the widespread use of sunflower oil in food manufacturing and grain fed livestock we tend to have a much greater intake of omega 6 to 3 fats in our diets. This imbalance can lead to the conversion enzymes getting used up for omega 6, restricting omega 3 conversion. The ideal balance is around 3 to 4 parts omega 6 to one of omega 3.
Buy your seed oils cold-pressed and from the fridge in your health shop. Also buy in small quantities so it remains fresh. At home store them in the fridge and use them cold. If heating oils use butter, ghee or even better coconut oil.
Some people may have less of the conversion enzymes and may need to be strict with the above nutrient supporters and inhibitors. These people include those with atopic allergies (asthma, eczema and hay fever which run in the family) and those with diabetics.
Increase your algae intake when planning a pregnancy, pregnant or breast-feeding.
Have an essential fatty acid test to determine your specific needs and if your diet is meeting these.
Do you need oily fish?
If you optimise your intake of essential fats, and their conversion, the majority of people can achieve good health without fish. Oily fish also has a number of drawbacks in addition to the ethical considerations such as the overfishing of our oceans. The seas are increasingly polluted and unacceptable levels of toxicity such as dioxins and PCP’s as well as mercury have often been found in fish destined for the food chain. Farmed fish is also not the answer as this unnatural method of rearing fish not only relies on a processed diet which may not convert to the same nutrients in the fish, but also requires the uses of antibiotics and other harmful agents to prevent the spread of disease.
Algae sourced DHA supplementation is however recommended in pregnancy as studies have shown lower levels in babies born to vegan mothers. Finally if you have a health condition such as diabetes or atopic allergies or even if you are mildy stressed you may be limited in your ability to convert your own fats so you'll need to consider an algae based DHA EPA supplement such as Klamath Lake blue green algae.
½ cup desiccated coconut food dyes (optional – not raw)
Method
Combine all ingredients except food dyes until smooth.
Divide the mixture into 3 bowls and add a few drops of food dye to each bowl to give pink, green and yellow eggs. Start off with a little dye and gradually build up until you reach the desired color. If desired add a little peppermint essence to the green egg mixture for a mint flavoured egg.
Place in fridge to set but still pliable Roll into egg shapes and place back in fridge
We hope you had a great Australia Day and that 2012 has started nicely for you. Are you familiar with the latin quotation: Mens sana in corpore sano (A healthy mind in a healthy body)? You know, it's so true that what we eat is so important, not only to our physical health, but also to our mental well-being. One Raw Food blogger that we really like is Lori Clayton who is a regular contributor to the We Like it Raw site. Here's a great article by her titled "Healing Mood Disorders with Food". In it, she lists some Good Mood foods:
Sesame Seeds: High in calcium, magnesium, tryptophan
Kelp: High in calcium, omega 3, protein, zinc, magnesium
Cashews: High in tryptophan, which is a precursor to serotonin
Greens: High in calcium and folic acid
Guava: High in vitamin C, tryptophan
Figs: High in calcium, magnesium, fiber
Cacao: High in magnesium, also makes opioids that make you happy!
Avocados: High in essential fatty acids, tryptophan, folic acid
Foods and beverages to avoid are the usual suspects: artificial sweeteners (much better to substitute our low-GI sweeteners), foods high in saturated fat, sugar, caffeine and wheat. Lifestyle is also an important factor with exercise increasing endorphin levels, meditation helping to keep you relaxed, and being in the sunshine increasing serotonin and helping your body generate Vitamin D which has been proven to help with depression. You can also supplement Vitamin D.
Speaking of Vitamin D, a new meta-analysis study published shows that adequate circulating Vitamin D reduces the risk of all-cause mortality by 29%. Furthermore, it lowers colorectal cancer risk by 40%! Read more here >>>
It's
the last day of 2011 and it certainly was a memorable year. We were
delighted to take over the reigns of Raw Power from Anand and Runi in
July and we intend on continuing to provide you with the best value
living foods products you can find in 2012.
The
New Year often brings resolutions. We have an article from the archives
on detoxing. If you're thinking of a cleanse then take a look at our
Ejuva range - we think it's the best raw body cleanse on the market
today.
We
always think that resolutions endure the most when you are able to
balance them with rewards. We are delighted to announce the arrival of
the Righteously Raw Chocolate Bar range. These are the first
100% raw chocolate bars with a delicious superfood truffle centre and
they are absolutely scrumptious. Being 100% raw organic, vegan,
gluten-free, sugar-free and dairy-free you can enjoy these amazing bars
as a guilt-free reward for your resolution achievements.
In today’s world we are all at risk of toxic stress– our bodies
naturally create toxins as a by-product of metabolism. When you add to
this stress, contaminants in our food and water, poor exercise habits
and exposure to industrial pollutants our hardworking organ of
detoxification, the liver is under a tremendous load. If you are feeling
tired, lethargic, depressed have aches and pains or are having
digestive problems your liver may be having trouble keeping up waste
elimination.
The idea that many health problems are caused by accumulated toxicity
is not new. Nearly all ancient healthcare systems including traditional
Chinese and Ayuvedic medicine were based on simple cleansing and
detoxifying rituals which were used to enhance the natural processes of
the body, give energy and clarity of thought.
Cleansing or detoxifying is about resting, cleaning and nourishing
the body from the inside out. By removing and eliminating toxins, then
feeding your body with healthy nutrients, cleansing can help protect you
from disease and renew your ability to maintain optimum health and
well-being.
Since the end of World War II we have been exposed to an
ever-increasing amount of toxic man-made chemicals. Of the 85,000-plus
industrial chemicals now registered with the US federal government, most
are completely unstudied and literally hundreds end up in our body.
While the ancients understood the importance of cleansing while
living in a relatively unpolluted world, in today’s polluted world it
has become critical that we cleanse to maintain our health.
How Does Cleansing Work?
Simply put, cleansing is primarily about cleaning the blood. It does
this mainly by removing impurities from the blood in the liver, where
toxins are processed for elimination. The body also eliminates toxins
through the kidneys, intestines, lungs, lymph and skin. However, when
our inner ecosystem is compromised and toxins aren't properly filtered
and every cell in the body can be adversely affected.
A cleansing program can assist the body's natural cleaning process by:
- Resting the organs through fasting;
- Stimulating the liver to drive toxins from the body;
- Promoting elimination through the intestines, kidneys and skin;
- Improving circulation of the blood; and
- Refuelling the body with healthy nutrients.
Cleansing works because it addresses the needs of individual cells,
which are the smallest units of human life. Just as we need to change
the oil in our cars to keep them running smoothly our bodies need to be
cleansed to eliminate accumulated toxins and rebalance biochemical
processes.
RIGHTEOUSLY RAW CHOCOLATES - EXCLUSIVE TO RAW POWER
Here's some yummy chocolate bars that won't have you breaking your New Years resolutions.
We are
delighted to announce the arrival of the range of Righteously Raw
Chocolates. These amazing snack bars are made up of 100% raw silky
chocolate covering an exotic superfood truffle.
Available in
Acai, Caramel, Goji, Maca and Maqui truffle flavours, these bars are
also made with other ingredients such as Himalayan Pink Salt, Raw Agave
Nectar, Raw Bahri Dates and Rose Hips Powder to name a few. Winner of
the NaturalNews.com Editor's Choice Award for Best Chocolate Bar.
If you
are celebrating New Years Eve by the river in Melbourne CBD then you may
spot our ad on the big screens. We think it's pretty awesome, albeit
quick :-) Take a peak here >>>
Being a French girl, the main celebration and gift sharing in my family is held on the 24th eve. The Yule log is another European tradition which we enjoy every year. This year we have a beautiful raw Yule log recipe in our newsletter by Pamela Vinton. You can order Pamela's amazing chocolate recipe books below.
GUILT FREE CHOCOLATE RECIPES - IT IS THE SEASON :-)
Pamela Vinton is a retired Home Economics teacher living on the Gold Coast and majored in nutrition, food science and biochemistry. Through her research she has found astonishing ways that her chocolate recipes can actually improve your health.
She has written three recipes books with over 70 healthy chocolate recipes. You can get all three for just $29.95.
The books are titled: "Chocolate Recipe Guilt Free", "Kids Chocolate Kitchen" and "Dreamy Chocolate Christmas".
They are all original, rich, raw, delicious & unbelievably healthy and so easy to make.
Combine all ingredients in a blender until smooth. This chocolate does not set as hard as the recipes previously listed so is not suitable to place in moulds to make small chocolates or to make as bases for pies.
Melt cacao butter in a basin over very warm water. Combine with cacao powder and agave and mix well. Taste and adjust the sweetness if necessary. Place in fridge to set.
Method:
Process nuts, seeds and dried fruit, until finely ground. Place in a bowl.
Process dates to form a paste. Add to bowl with cacao powder and mix well.
On a piece of greased paper flatten out mixture into a square about 1.5cm (1/2in) thick. Place another piece of greased paper on top
Place in fridge overnight to firm up
Melt the white chocolate in a basin over very warm water and spread a thin layer over base. Sprinkle with chopped cranberries Put back in fridge to set chocolate
Very carefully roll up like a swiss roll and return to fridge for a few hours
Melt the chocolate recipe no. 3. Place roll on a wire rack and coat in chocolate. The log also looks effective if you just drizzle chocolate over the top and let it run down the sides
- "Are you deficient? How to get the most from your diet" by Anand Wells, Live Food Education
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THIS WEEK'S READING
Are you deficient? How to get the most from your diet
Many leaders in the natural health movement agree that disease is caused by two things: toxicity and deficiency. Nutritional deficiencies are far more common than we may realise. Why?
Because our soils have become depleted in key nutrients from unsustainable farming practices and therefore the food grown in this soil is also deficient.
Our fruit and vegetables are often picked unripe and are gassed to artificially induce ripening. In most cases this practice drastically reduces the vitamins, minerals and phytonutrients available.
Malabsorption. Malabsorption result from our body's inability to absorb and utilise vitamins, minerals and other nutrients contained in our food. This can be caused by the following:
Helicobacter infection in the stomach, (the bacterial infection that causes stomach ulcers).
Candida (Yeast infection), as a result of a bacterial imbalance in the gut due to a lack of probiotic bacteria.
Parasites acquired through the consumption of contaminated food and drink.
The inadequate production of stomach acid (hypochlorhydria) due to age degeneration, zinc deficiency, or the consumption of certain drugs.
Allergies to gluten, and lactose can result in a leaky gut wall, where food particles pass into the blood stream without being properly digested and utilised.
The consumption of certain food additives causes the body to excrete vitamins and minerals.
Stress
Exposure to heavy metals and other toxins
So what can we do to make sure our bodies are getting all the nutrients they need to thrive?
While most of us eating a balanced organic whole food diet can get a majority of our nutrients from the food itself, there are also circumstances when it is beneficial to use supplements and superfoods. But before we look at supplementing lets first see how we can obtain maximum nutrition from our food.
1. Eat fruits and vegetables that have been freshly picked as much as possible.
This means locally grown and in season. If I had the choice between eating a freshly picked conventionally grown orange or an organically grown orange that was picked 6 months ago 10 000 km away, I would choose the conventional orange. After 6 months in cold storage nearly all of the vitamin C disappears from fruit along with a whole host of other beneficial nutrients.
So how can you ensure that you are eating freshly harvested fruits and vegetables? Well nothing is fresher than harvesting from your own trees and veggie patch. We have recently become members of a wonderful project called Organic Farm Share which is a community owned organic farm in Northern NSW Australia. The farm is being designed to feed several hundred local families. If these are not options for you, sprouts can easily be grown in any home in either jars or special sprouting machines. Sprouts are the most alive of all living foods as they are still growing even in your fridge until the moment you eat them.
The next best option is to buy your produce from farmers or growers markets. If you are unable to buy organic, there are things you can do to clean the produce and minimise pesticide exposure like spraying with a solution on apple cider vinegar water and hydrogen peroxide.
2. Store your produce properly.
While harvesting and then eating organically grown produce straight from the plant is by far the best option for maximum nutrition it is not practical for many of us so knowing how to store your food is a very important factor in maximising its nutritional value.
Vegetables are powerhouses of vitamins, minerals and phytonutrients. Unfortunately, after you pick vegetables, their nutrients start to break down. They continue to lose their nutrient value as time goes on. Light, heat and exposure to air can speed up that process, so it's important to eat vegetables as soon as you can after they're picked, or store them in a way that helps slow their nutrient loss.
Any type of storage results in some deterioration. Produce on store shelves has already begun to lose vitamins, and nutrient losses multiply each day. Wilting is a sure sign of nutrient loss, especially of climate-sensitive vitamin C (ascorbic acid). Lettuce, kale, silverbeet/chard and other leafy greens that are prone to wilting register a higher ascorbic acid reduction after several days of optimal cold storage than does cabbage, which is more resistant to wilting. Green beans lose 58 per cent of their original ascorbic acid during the first three days of refrigeration after harvesting.
While a certain amount of nutrient loss is inevitable, we can minimize it by purchasing the freshest possible produce and storing it under optimal conditions.
Refrigerate all leafy greens such as lettuce, dandelion, collards, mustard greens, chard, watercress and broccoli. They keep best when they are dry and wrapped in plastic or put in airtight plastic containers to prevent loss of moisture and vitamins. Cucumbers and eggplant, however, are best stored in paper bags in the crisper to protect against excess cold temperatures that cause the development of pitted, mushy spots.
Refrigerate carrots or store in a cool place in perforated bags or containers to allow air circulation. Protected from heat and light, carrots retain their nutrients for up to seven months. Their beta-carotene actually increases during the first five months of storage then remains stable for two months before decreasing.
Tomatoes tend to lose flavour if refrigerated. They are best stored loosely in a basket that permits air to circulate. Unripe tomatoes should be stored on a counter or on top of the fridge, which allows the ripening process to continue. Any type of produce that continues to ripen after picking, including unripe pears, peaches, and plums, must not be refrigerated. These should be stored in a brown paper bag at room temperature until ripe.
Citrus fruits may be stored at room temperature for several days and will last for up to two months if refrigerated. Apples must always be refrigerated. They will keep for several months, but gradual loss of nutrients, especially vitamin C, still occurs with lengthy storage. Store apples away from vegetables, or keep them in a plastic bag, as they give off ethylene gas as they ripen, promoting spoilage of other produce.
Here are a couple more tips on storing fresh produce
Store your vegetables whole. Don't slice them, as slicing vegetables exposed the flesh to air and light, which helps quickly break down the nutrients. Intact vegetable skins offer protection from light and air.
Store root vegetables in a dark, cool place like a cellar or low cabinet. Keep them in the crisper drawers, which are generally farthest away from the refrigerator lights and adjusted to be cooler than the rest of the refrigerator.
So as you can see when you bring your produce home, how you store it will make a huge difference to how long it will last and retain nutrients.
3. Nutrient dense superfoods
Another way to maximise you nutrient intake is to eat the most nutrient dense foods you can get your hands on.As you are probably already aware we consider fresh wild leafy greens to be the #1 superfood as they match human nutritional needs most completely. The second best would be more traditional leafy greens such as kale, spinach etc.
You may also like to take advantage of a wide range of dried and powdered superfoods which can be very high in certain nutrients and micronutrients. While fresh is always best it is still possible to benefit from some of these dried nutrient dense foods which are not commonly available fresh.
Here is a list of some of the more popular super foods.
AFA Blue Green Algae - 60% protein, long chain fatty acids, PEA. To detoxify body, increase mental focus and concentration, stabilize mood swings, balance blood sugar, decrease insulin requirement, decrease side effects of chemotherapy;
Spirulina – 60% protein, contains most of the essential minerals and vitamins, particularly iron and the B vitamins
Bee Pollen – rich source of high-quality protein since it contains all the essential amino acids plus quite a few more. Bee pollen contains vitamins A, B, C, and E, and is extraordinarily rich in most of the B vitamins, including folic acid (folate).
Chia Seeds – High in omega 3, 22% protein, a powerful source of the antioxidants that protect delicate essential fatty acids from oxidation
Cacao – high in antioxidants and magnesium and mood enhancing chemicals such as Anandamine
Maca – balances hormones, increases energy, full of minerals, vitamins, and protein, containing many of the essential amino acids, and particularly rich in calcium and magnesium,
Lucuma Powder – High in betacarotene, niacin (B3) and iron
Mesquite Meal – High in calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine
Purple Corn Extract – Powerful antioxidant with anti-mutagenic, antimicrobial and anti-carcinogenic properties.
Coconut Oil - Anti-bacterial, anti-viral, anti-fungal; great for skin; assists weight-loss; assists body to burn fat; lowers bad cholesterol; lauric acid; important in building and maintaining immune system; doesn’t go rancid at room temp; Good for thyroid
Acai Berry – extremely high in antioxidants and essential fatty acids
Goji Berries - They contain 18 kinds of amino acids (six times higher than bee pollen) and contain all 8 essential amino acids (such as isoleucine and tryptophan). They also contain up to 21 trace minerals Goji berries are the richest source of carotenoids, including beta-carotene (more beta carotene than carrots), of all known foods or plants on earth! They contain 500 times the amount of vitamin C, by weight, than oranges making them second only to camu camu berries as the richest vitamin C source on earth. Goji berries also contain vitamins B1, B2, B6, and vitamin E.
2012 Probiotic superfood – Re-colonise the GI tract with the full spectrum of Lactobacillus (friendly) bacteria. Contains significant enzymes, vital amino acids and a broad spectrum of essential nutrients. Helps break down nutrients. Keeps the colon clean and healthy. Health effects of compromised probiotics: toxins in the GI tract - lupus & psoriasis, partially digested proteins - eczema, arthritis, & immune system disorders. Contains the complete Lactobacillus bacteria family.
Sea Vegetables – most sea vegetables including sea weeds such as kelp, Nori, dulse, arame and wakame to name a few contain highest levels of trace minerals and iodine that you will find in any foods. These important minerals are often found lacking even in organically grown produce.
There are many many more superfoods available with more arriving on the market all the time.
NEW PRODUCT AVAILABLE - ECO BOTTLE
We've just received Eco Bottles. These are great looking stainless steel water bottles that are made from a new nickel-free alloy. You can order them in both 350ml and750ml sizes. Order Eco Bottles here.
AUGUST SPECIALS
- Orders between $150 and $250 will include a FR.EE 60g block of Rawganic Chocolate - Orders over $250 will receive a FR.EE copy of Sergei Boutenko's DVD "The Miracle of Greens"(While stocks last)
Chia Seeds Organic Black- highest known natural percentage of Omega-3 essential fatty acid
1kg Was $28.00 now buy 2 or more for $23.95 each -Order here
500g Was $15.50 now buy 2 or more for $12.95 each -Order here
250g Was $9.00 now buy 2 or more for $7.95 each -Order here Acai Berry Powder Organic Dried 100g- one of the planet’s Top Ten Antioxidant Superfruits!
Was $34.95 now buy 2 or more for $27.95 -Order here
Lucuma Powder
1kg was $71.50 now $54.00 -Order here
500g was $39.50 now $29.50 -Order here
250g was $22.00 now $19.50 -Order here
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Here's some yummy chocolate bars that won't have you breaking your New Years resolutions. 
Pamela Vinton is a retired Home Economics teacher living on the Gold Coast and majored in nutrition, food science and biochemistry. Through her research she has found astonishing ways that her chocolate recipes can actually improve your health.
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