Tuesday, November 4, 2014

Chia Tomato Bread - Raw Living Bread




A recipe for living bread. 

Dehydration is different than using the oven. It is energy efficient and uses a simple heated coil and fan system. This helps to create foods in low heat that retains living nutrients.

Ingredients

1 and 1/2 cup chia gel (1/2 cup chia seeds soaked in 1 cup water)
1/2 cup psyllium husk
1/2 cup sundried tomatoes
1 cup sprouted nut flour (process sprouted nuts in the Ultimax blender)
2 cups of zuchinni
1 tsp pink sea salt

Method:

Process all ingredients in the food processor, with zuchinni first and then the other ingredients.
Shape into bread rolls with wet hands
Dehydrate for 24 hours at least in dehydrator.

Use the bread with dips, as a base for tapas, or to sandwich veggies and yummy bits like eggplant bacon.


Monday, November 3, 2014

Watercress and Herbs Salad



I love the watercress. It's slightly bitter sweet taste and its inimitable fragrance lingers on your palate.
This vegetable balances folks with excess fire (pitta) or earth (kapha)  ;-). 

Ingredients

Tender leaves of one bunch watercress
1 cup mint leaves chopped
1 cup basil leaves chopped
1 grapefruit - segments removed from pith
Walnuts

Salad Sauce
Remaining juice squeezed out of grapefruit pith
3 tbs tahini
2 tbs brown rice vinegar
1 tbs honey
1 tsp tumeric/ curry powder

Whisk together. Toss salad. Sprinkle 3 treasures over it. Viola.



Sunday, November 2, 2014

Buah Kedongdong/Amberella - Asian Treasure


An asian treasure. These little mangoes look-a-likes are bursting at the seams with vitamin C - a whooping 30 TIMES that of oranges - and antioxidant goodness. Harvest them green and leave them aside for a few days and see them turn golden yellow and flow with a mild sweetness. Eat them with the skin on. 

They have been used traditionally for the treatment of fevers, cough, indigestion, liver issues, anaemia and diarrhea. The leaves of the tree can be used as a salad leaf and the bark as medicine for thrush and infections. 

Key benefits:
1) Anti-aging
2) Antioxidant
3) Ant-cancer 
4) Immunity enhancing

Ref:
http://www.academia.edu/1650436/Preliminary_Screening_of_Six_Popular_Fruits_of_Bangladesh_for_in_vitro_IgM_Production_and_Proliferation_of_Splenocytes

http://herbpathy.com/Uses-and-Benefits-of-Ambarella-Cid3921

https://www.hort.purdue.edu/newcrop/morton/ambarella_ars.html


Smoothie King - With Durians of Course




Perfect food for a morning meeting with a dear friend Cassandra Lim. Add some coconut milk on top for the extra creamy touch. Durians are unbelievably wholesome in nutrition - it is substantial, build bones, makes a happy mood and warms like sunshine within. 

Smoothie King

1/2 cup of durian flesh
1/2/ cups of soaked flax
1/2 avocado
1 cup spinach leaves
1 cup sesame milk
1 cup cold filtered water

Blend well and serve chilled



Saturday, November 1, 2014

Forest Crunch Salad



Portebellos are so easily available nowadays. The best ones are firm, unblemished and have tight gills.  The best ways to have them is to pair their soft sponginess with a refreshing crunch.  This is dressed with a slightly spiced sesame based dressing for that earthy walk-in-the-woods experience.  

Ingredients

400g Portebello mushroom
2 crunchy sweet apples cubed
Half cup cilantro chopped
Half cup chopped mint

Dressing

1 tbs honey
3 tbs brown rice vinegar
5 tbs sesame seeds
1 tbs Arabian spice
1 tsp rock salt
Dash of pepper

Blitz in high speed blender. Toss salad.  Serve with couscous or fluffy sprouted quinoa. Tuck In.  ;)



Friday, October 31, 2014

Goma Salad - Raw Creation Of Raw Chef Yen Lim

Introducing the original creation of newly minted raw chef Yen Lim, my little cousin ;) . She just graduated from Asia's premier raw food training academy Light Love Laughter.  This is one of the dishes she designed for her finals. 


From Yen:
"Here is my version of a quick and delicious salad with healthy goma (sesame) dressing. Unlike traditional Goma dressing which uses Mayonaise and sugar, this recipe uses healthier ingredients:

Dressing:
2 tbs tahini
1 tbs raw honey
1 tbs coconut oil
1 tbs lemon juice
¼ tsp cumin powder
¼ tsp chili powder

Greens:
Organic baby spinach
1 Japanese cucumber (chopped)
Cherry tomatos

Instruction:
1) Combine all the dressing ingredients in a bowl and whisk everything together.
2) Mixed in the greens and combine them well.

I made this during my raw food teacher training class a few days ago and everyone loves it!"




Chickpea Hummus

Ingredients
2 cups sprouted chickpeas 
2 tablespoons raw tahini
2 tablespoons extra virgin olive oil
2 cloves garlic
juice of 2 lemons
1/4 cup filtered water
1 pinch himalayan pink salt 
Blend all in until creamy. Serve with raw olives raw olives and veggie sticks doused in ice water. 



Thursday, October 30, 2014

Zucchini Spaghetti with Marinated Mushrooms and Tomatoes

This is a beautiful recipe from my creative friend Anne Chiang, a genius of many interests who enjoys experimenting with raw food preparation. Here is one of her recent experiments using a new vegetable spiraliser which she has just purchased on her travels.- .

From Anne:

"I made this as dinner at 1 am on my first jet-lagged night on returning from the US, after enduring a day of really disappointing, tasteless raw vegan in-flight food. The ingredients here are simple and assembling the dish is easy.

I made a herb-infused truffle oil first. Using a good-quality truffle oil, I put about 70 or 80 ml into a small jar with a few teaspoons of organic rosemary and Italian herbs. The longer the herbs steep in the oil, the better. You can also use fresh herbs like basil, rosemary and oregano. If you don't have any herbs to add, just use truffle oil. This goes very well to enhance the earthy taste of the mushrooms.

Next was to make some lightly-marinated mushrooms. Make a simple marinade using a teaspoon of Bragg Liquid Aminos (Nama Shoyu or Tamari will also work), a teasppon of apple cider vinegar, a teaspoon of the truffle oil, a large pinch of palm sugar to round off the flavour, half-teaspoon of finely-chopped or grated garlic, and some black pepper, freshly-ground if possible. I also added about a quarter teaspoon of onion powder to tone down the garlic, but this is optional.

Chop some fresh basil or Italian parsley to make about a quarter cup, loosely packed. Don't use the stems as they are quite tough - they can be saved for adding to green juices or smoothies later.

Clean a whole punnet of brown mushrooms by wiping with a slightly-moistened paper towel to remove any dirt. Slice the mushrooms and toss them in the marinade to coat them. After about 10 minutes, toss in half of the fresh chopped herbs. Taste and balance the flavours. Initially the mushroom mix will be dry but after a while, the marinade will pull out some liquid. This makes the mushrooms more "crunchy". I prefer to season each major ingredient separately so as to layer the flavours and achieve a more complex overall taste when the whole dish is finally assembled.

Meanwhile, cut some cherry tomatoes into quarters, or into halves if they are very small.

Using a vegetable spiraliser, make some zucchini spaghetti. If the spirals are very long, cut them into shorter lengths. If you don't have a spiraliser, you can use one of those peelers with a serrated blade, to shred the zucchini lengthwise into long strips. Either way, work till you reach the core, which can be saved for adding to juices or green smoothies.

I used a small organic zucchini, enough for one person. Except for the marinated mushrooms, all the measurements are for a single portion and can be increased as necessary.

Make a light sauce for the zucchini, with 1.5 to 2 teaspoons of Bragg Liquid Aminos, one or two teaspoons of apple cider vinegar, two teaspoons of truffle oi, a few grinds of black pepper and a couple of teaspoons of liquid from the marinated mushrooms.

Place the zucchini spirals in a deep dish or soup plate, add the cherry tomatoes and the rest of the chopped herbs. Add about one-third to half of the drained mushrooms and toss everything together lightly.

Garnish with some pine nuts and a sprig of basil or parsley. Enjoy."

Besides being a genius in the kitchen and a connoisseur, here is more about the talented Anne Chiang: 

Anne Chiang is a Certified BodyTalk Practitioner who left a career in college administration and corporate communications to focus on personal growth and self-healing, after two life-changing spiritual experiences.
When she started to learn BodyTalk, she was quite blown away by the powerful potential of the system. She had for many years been drawn to energy work, working intuitively with crystals and energy healing, and learned many modalities in the process. But Bodytalk’s systematic protocol was the missing link that brought all the elements together into a wide-ranging, coherent, multi-dimensional healing system that is truly holistic.
A former long-time volunteer with a suicide and crisis hotline service, she brings to her Bodytalk sessions skills in counselling and coaching, and deep compassion especially for those in emotional distress.
Anne is profoundly grateful for all the experiences of life as they have led her to this present place in her life and to Bodytalk. She travels widely for personal growth and learning, and has given BodyTalk sessions in SingaporeAustralia and the US. She also offers distant sessions for clients who are unable to be physically present.
Currently she is also a freelance editor, and holds a Master of Education degree from Harvard University.

Wednesday, October 29, 2014

Drinking Milk -> Higher Risk of Breaking Bones?



From BBC news: http://www.bbc.com/news/health-29805374


Drinking lots of milk may not lower the risk of fracturing bones, a study in the British Medical Journal suggests.

The research, conducted in Sweden, showed women who drank more than three glasses a day were actually more likely to break bones than those who had less.

The researchers cautioned that their work only suggested a trend and should not be interpreted as proof that high milk consumption caused fractures.

Factors such as alcohol and weight were likely to play a role, they said.





Twice the chance

Milk has been recommended as a good source of calcium for many years but studies considering whether it leads to stronger bones and fewer fractures have had conflicting results.

"Those who had a high milk intake also had a 50% higher risk of hip fracture”
Prof Karl MichaelssonUppsala University

A team of scientists in Sweden examined the dietary habits of 61,400 women in 1987-1990 and 45,300 men in 1997 and then monitored their health for years afterwards.

Participants were asked to complete questionnaires on how frequently they consumed common foods such as milk, yoghurt and cheese over a one-year period.

Researchers then tracked how many developed fractures and how many participants died in the years afterwards.
In the 20-year follow-up period in which the women were monitored, those who drank more than three glasses, or 680ml, of milk a day were more likely to develop fractures than those who had consumed less.

The high-intake group had a higher risk of death too.

Prof Karl Michaelsson, lead researcher at Uppsala University, said: "Women who drank three or more glasses a day had twice the chance of dying at the end of the study than those who drank less than one glass a day.

"And those who had a high milk intake also had a 50% higher risk of hip fracture."

Men were monitored for an average of 11 years after the initial survey and the results showed a similar but less pronounced trend.

Opposite pattern

When fermented milk products such as yoghurt were considered, the opposite pattern was observed - people who consumed more had a lower risk of fractures.

Prof Michaelsson says the findings could be due to sugars in milk, which have been shown to accelerate ageing in some early animal studies.

"Our results may question the validity of recommendations to consume high amounts of milk to prevent fragility fractures.

"The results should, however, be interpreted cautiously given the observational design of our study."

Dietary advice should not be changed until more research had been conducted, he said.

Prof Sue Lanham-New, from the University of Surrey, said the study was of limited use. "We do not have a feel for the influence of physical activity or other lifestyle habits important to bone or overall mortality.

"And the effect of increasing body mass index has not been fully investigated in this study.
"Milk and dairy products in the UK provide 50-60% of the calcium in our diet.

"We know that low calcium intake (less than 400mg a day) is a risk factor for osteoporosis.

"Individuals should still be encouraged to consume a balanced diet from the five key food groups of which milk and dairy are key."

Raw Foods for the Busy Bee. Bzzz Bzzz Bzzz

My friend Sharen asked on FB today: "Is someone willing to share your experiences and tips how a busy single person who practically everyday eat lunches and dinners out (because run everywhere due to a lot of activities) can manage raw vegan diet ? Nearest organic grocery store is MRTs away. No car. Lives alone."

This is truly the modern person's dilemma. We want to be to healthy, sexy, wealthy and loved....but boy there is no time. Often, many of us cut corners in the self-care department and spend more time in social and monetary pursuits.   

We want so much from life, but some things cannot be compromised in living it. Food for example. We know that there is so much crap out there. And as my teacher Dr Kim Le says, you eat the energy of those who prepare the food for you... so as far as possible make your own food. 

I am crazy busy too daily. But as a raw foodist who has worked out a routine and eat very simply, it becomes a little more manageable. 

Try these tips and see if it works for you too:

1) Stock up on seeds and nuts and dehydrate a monthly stash. Make a nut mix with sultanas or other tangy yummy things like cranberries, mulberries or golden berries. Place them everywhere. In your bag, your car, your office... Make nut butters.

2) Do weekly shopping for greens. Wash and spin dry and pack in portions for daily use. Some people freeze their greens. That diminishes the vitamins but they are still superior food choices as compared to any cooked dish out there. 

3) Cut and freeze your fruits for smoothie making. Buy, ripen, chop and freeze. 

4) Stock up and lay out your superfoods that could go into your smoothies. Chia, maca, green powder, lucuma, cacao, miso (no mistake!), kimchi (no kidding!), brewer's yeast, nut powders, flaxseeds etc. Having them at hand makes you a powerful meal in a drink. Not some insipid green liquid. 

5) Have a repertoire of raw food snacks that you can make beforehand - cookies, crackers, breads, ice-creams...go for a class. It is really worth it to learn. 

6) Go mono fruits for lunch sometimes, know it is GOOD for you and easy on the digestion. 

7) Stash up on good quality fats. Coconut oil, walnut oil, avocado oil, flaxseed oil. Add them to all your meals - breakfast in smoothies, in salads, in soups. 

8) Have a really trusty and powerful high speed blender. When you are in a hurry, just blend it. Period. 

9) Have a repertoire of savoury soups too. You can make them warm with hot water for those soothing evenings. And boy are they comforting. Plus a couple of power crackers and you are done. 

10) Stash up on seaweed. They are greens too! And portable and lightweight. Eat them with avocadoes or nut butters and salt. They are great nutritional additions. 

11) When you are out with friends, go buy fruits and eat your dried nuts and seeds with them. 

12) Get a good water system. Many toxins come from the piped water into our homes. Boiling worsens the toxicity. 

13) If you are living in the tropics like me... eat durians for dinner. They really are the perfect food.  If you don't live in the tropics, you've gotta move here.

All in all, the keywords are ROUTINIZE, SIMPLIFY, BE PREPARED, LOVE YOURSELF. You cannot do too much of any of these ;-)


Kids with Developmental Disorders (e.g.Autism, ADHD) - Diet & Lifestyle Tips

Rather than listing a whole assortment of foods, it is more grounding to go by principles targeting what could have very well caused or intensified behavioural issues.

Let's just get past the genetic discussion - trust in that only cultivates complacency and resignation. It also becomes a sad problem if genetics is not only the A REASON but made to be ALL THE REASON THERE IS.

Once we get past that mode of thinking, we will start looking at what other factors are within our control. Science has gone on to show that much of the neurological/developmental/behavioural issues or allergy issues today happens because of environmental and diet factors. Both are of course very closely linked.

Without good gut health to begin with, many people, children especially, have severe toxins pass through their gut directly through the spinal fluid to the brain. The ill-effects are degenerative and disruptive disorders like ADHD, parkinsons, Autism, hyperactivity, memory loss, confusion, allergies etc.

Statistics have shown that such disorders are linked to the rise in C-section births that has babies bypass the vaginal canal through which the babies start-up store of beneficial bacteria is first gotten.

These children/adults might also have more severe responses to environmental/diet toxins because they really have a more finely tuned, sensitive system.

So, with these in mind, the following actions make sense to me:

  1. Toxin free foods - buy organic as far as possible. Especially those foods that come without outer covering like green leaves, berries, and other fruits with very thin skin. 
  2. Whole fresh plant based foods - not processed. Also because beyond nutrition there is karma/dna programming attached to foods of aggression.
  3. High vitality foods - as raw and fresh as you can give them. Cooking destroys vitamins and enzymes needed to do the work of toxin elimination.  
  4. Probiotic and fermented foods like enzymes, miso, kefir, kimchi to establish healthy gut
  5. Sungazing in the morning before 10am - to manufacture vitamin A that is good for the eyes and liver and vitamin D for strong bones and calcium. Also the sun infuses the body with very positive energy.
  6. More omega 3 in the diet to fight inflammation response that comes with a imbalanced modern day diet
  7. Changing the family diet and not defining it as a deprivation situation. You are all in it together, lovingly.
  8. Cut out all refined sugars, starches and table salt that upset the body metabolism big time. Choose healthsome options like stevia, honey, wholegrains, and rock salt instead. 
  9. Engage in calming practices like routines and meditation to help to build inner resources to cope with behavioural impulses. 



Tuesday, October 28, 2014

食用牧草能抗癌 《抗癌資料》


食用牧草能抗癌 《抗癌資料》



話說從頭....
 李秋涼的故事
五十五歲的李秋涼護士出身,也曾是藥局老闆娘,民國七十三年
發現患有子宮肌瘤,七十九年證實膀胱癌已瀕臨末期,且蔓延到淋巴與骨盆腔,前後接受兩次手術,切除了子宮、卵巢、輸卵管、盲腸及膀胱等器官,並截取七十公分小腸,做成腸子膀胱,從此須靠插管導尿。

患病期間,她接觸到生機飲食的觀念,並身體力行,而極深刻的
體驗;從此,她發願將餘生奉獻
給公益事業。八十二年,她在高雄成立第一個生機飲食推廣中心「愛德園」,翌年病情再度惡化,她帶著日記本,揹起簡單行囊,離開家人親友,回到柴山舊居,準備迎接死亡。沒想到,因與大自然緊密擁抱,從此踏上了返璞歸真的人生。


李秋涼親自下鄉去看怎樣栽種蔬果及農作物,又向多位專家學者學習如何分辨土質、農作物及野生植物的生長過程,並研究農藥對農作物的影響,生活也力求簡單,並改變飲食習慣,另外,學氣功、打坐,加上信仰力量,讓她覺得體力逐漸恢復。她認為,癌症病人不管
做什麼事,都要懷著歡喜心,再苦、再累,也要如此。她每天早上打氣功前,必先到榕樹下微笑靜坐。


近幾年來,她積極推廣飲食觀念,為智障兒童設計飲食,輔導癌症病人及注重養生的人如何吃出健康。她希望癌症病人學會自己動手做健康食品,不要吃精致的食物,食物是愈粗糙愈好,尤其自己做,吃來會特別有味。

吃牧草,是因為一度長居關西,找不到無農藥、無化學肥料的蔬菜可吃;在窮則變、變則通的毅力下,學習童年家中的那頭牛,吃牧草汁度日,沒想到牧草汁的營養讓她得到健康。

八年來,她少有病痛,健保卡也僅用過一次看牙疾,她的抗癌奇蹟,讓許多癌症患者重燃求生意志。而延長癌症病人的生命,把快樂帶給別人,是她存在心中永恆的喜樂。

 牧草可改善體質,但不能當做治癌仙丹

食用牧草抗癌,而在高雄造成搶購風潮的高雄市愛德園文教基金會發起人李秋涼,昨天澄清,牧草可改善體質,但不能當做治癌仙丹。

李秋涼食用牧草的消息曝光後,該基金會的詢問電話不斷,坊間的牧草汁價格也三級跳,為始料所未及。她說,牧草有豐富的養分和礦物質,為人體所需,純正的牧草是天然物,也是大地賜予人類的恩典,而不是讓人們拿來做斂財的商品。

昨天該基金會請來台大園藝園系博士林碧霞談牧草的機能。林碧霞指出,牧草汁可滋養人體,改變體質,如同其他生機飲食的蔬果效能一樣;只不過牧草汁製作簡單,生產容易,以往不被人們重視,但養活了無數世代的牲口。

林碧霞分析牧草的營養組成與小麥草相似,但虛弱的人食用小麥草汁常感不適,對牧草汁不適者較少,且因是本土天然植物,價格便宜,她希望生機飲食能本土化。

 小心硝酸鹽濃度

不過,牧草含有硝酸鹽,進入人體後可能產生致癌物亞硝胺,因此,種植牧草時要注意土壤中的硝酸鹽濃度。德國已訂有容許範圍,國內尚無標準,林碧霞呼籲國人勿盲目種植。
愛德園基金會籌備會召集人、國立中山大學圖書館館長蘇其康說,生機飲食講究保存蔬果的原味與養分,無農藥汙染,使用有機肥料,且無添加物、未經加工程序,可以生吃,也可熟食;人體充分吸收其中養分後,可增強身體免疫力,成為現代醫學的輔助療法。蘇其康鼓勵病人要醫療與生機飲食雙管齊下,更重要的是心靈、運動、作息和飲食相契合,保持內心平安,將壓力和焦慮減到最低,而非把牧草汁當仙丹靈藥,就可不藥而癒。

 農委會的聲明

狼尾草台畜草二號是品質優良的牧草,但這種主供牛隻食用的優良牧草,近年未當作生機飲食,認為有助人體健康、甚至有治癒癌症的療效。行政院農委會昨天呼籲,不要隨便購
買或刈取狼尾草,以免吃到施用氮肥過量、殘留亞硝酸等有害物質的牧草,反而有害健康。
近日不少媒體對狼尾草大加報導,引起民眾興趣,紛紛去電農委會詢問。農委會認為,狼尾草若以有機方法栽培,食用安全問題不大,最怕在牧草上殘留的亞硝酸尚未轉化為蛋白質前,民眾即刈食利用,反而有致癌危險。

農委會飼料藥品科官員指出,牧草一般採粗放經營,很少使用農藥,但多會施用氮肥,以加快牧草生長速度。而牧草吸收氮肥後,先會轉化為對人體有害的亞硝酸,幾天後才會代謝成蛋白質,因此,一定要渡過這段危險期,才能食用無虞。

據農委會了解,恆春地區已經有人以有機方法進行試栽,坊間也有人以「養身草」名義,推廣各種食用方法,例如「養身草高湯」、「養身草汁」等,至於狼尾草台畜草二號是否真的營養豐富,吃了可「健康如牛」?農委會說,農政單位不便研究,也認為推廣時必須很小心,最好採用專供人食用、且以有機方法栽培的狼尾草,比較不會出問題。

根據統計,全省狼尾草種植面積約三千多公頃,其中超過二千五百公頃都是台灣省畜產試驗所多年試驗育成的台畜草二號(八十五年二月才正式命名推廣)。農委會說,其實早年就有人種植狼尾草,唯過去品種葉鞘茸毛長、適口性差,牛隻吃了舌頭會不舒服,台畜草二
號則茸毛少、適應性廣、產量高、適口性佳(碳水化合物含量高,十分清甜),頗受酪農、羊農們歡迎。









Elephant Grass Fights Cancer

The story from the beginning





■ Li Qiu Liang


Li, 55, was a nurse and a pharmacy proprietress found herself suffering from uterine fibroids in 1984. In 1990 it was found that she has late stage bladder cancer which had already spread to the lymph nodes and and the pelvis.






before accepting two surgeries, removal of the uterus, ovaries, fallopian tubes, cecum, and

bladder and other organs, and the interception of seventy centimeters of the small intestine, bladder made ​​of the intestines, from the need to rely on the guide catheter

urine.

During the illness, she was exposed to the idea of a macrobiotic diet, and personally, but very profound

experience; since then, she vowed to dedicate the rest of his life to public welfare. Eighty and two years, she was in Kaohsiung to

establish first a macrobiotic diet Promotion Center "Ed Park 'condition deteriorated again the following year, she took the

diary, packed up their bags and leave family and friends, back Shibayama old home, ready to meet Death

death. Unexpectedly, due to the close embrace with nature, embarked on a back to nature life.

Lee personally to the countryside to see how cool autumn planting of vegetables and crops, also the number of experts and scholars

to learn how to distinguish the growth process of soil, crops and wild plants, and the study of pesticides on agricultural

crops affect, life to be simple, and changes in eating habits In addition, learn qigong, playing

sitting, plus the power of faith, she felt strength gradually restored. She believes that cancer patients no matter

what you do, cherish every loving heart, no matter how tough, tired, but also true. She played every morning

before qigong, we must first sit-ins to the banyan tree smile.

In recent years, she was actively promoting the concept of diet, diet designed for mentally challenged children, counseling cancer

disease patients and focus on the health of the people how to eat healthy. She hoped that cancer patients learn to do it yourself

to make healthy food, do not eat refined foods, the better the food is more rough, especially myself,

eat to be particularly flavored.

Eat grass, because once Nagai Kansai, can not find no pesticides, no chemical fertilizers and vegetable

dishes to eat; the poor are changed, the next change is through perseverance, learning the childhood home of the cow, eating grazing

grass juice to survive I did not expect her pasture nutritional juice to get healthy.

For eight years, she was a rare illness, health insurance card is also just had a dental disease, cancer of her odd

track, so many cancer patients renewed will to live. And extend the life of cancer patients, the happiness

to other people, is the presence of mind of her eternal joy.







■ pasture can improve physical fitness, but not as a cancer cents Dan




Edible forage cancer, causing panic buying in Kaohsiung

Amity Park Foundation sponsor Kaohsiung cool autumn influx of Lee, yesterday clarified that forage can improve

physical fitness, but not as a cancer elixir.

Lee cool autumn edible forage news exposure, the Foundation's inquiry phone calls, printing

grass juice prices are triple jump, no time for the beginning of the material. She said there is a wealth of forage nutrients and

minerals needed for the body, pure grass is a natural product, but also the gift of the grace of the land

code, do not let people bring money-making commodity.

Yesterday, the Foundation invited Dr. Lin Pi Hsia National Taiwan University Department of Horticulture Garden talk forage function. LIN Bi

Xia pointed out that forage juice can nourish the body, change the constitution, like other macrobiotic diet of fruits and vegetables effect

can be the same; only forage juice making simple, easy production, the past is not taken by the people, but

to feed countless generations of animals.

Lin Pi Hsia analysis and wheat grass forage nutritional composition is similar, but the weakness of the human consumption of wheat

grass juice is often a sense of discomfort, less discomfort for forage juice, and because of the local natural plant, the price they

should be, she hopes macrobiotic diet can localization.




■ Be careful nitrate concentration




However, forage containing nitrates may produce carcinogenic nitrosamines into the human body, because

of this, pay attention to the concentration of nitrate in the soil when planting pasture. Germany has laid down the permissible range,

there is no national standard, Lin Pi Hsia called on people not to blindly planting.

Amity Park Foundation preparatory meeting convener, National Sun Yat-sen University Librarian Su Qikang say

, pay attention to save the life of fruits and vegetables in the diet flavor and nutrients, no pesticide pollution, the use of organic fertilizers

, and no additives, unprocessed program that can be eaten raw can also be cooked; the body to fully absorb

nutrients after which, can enhance the body immunity, a modern medicine complementary therapies.

Su Qikang encourage patients to health and vitality diet two-pronged approach, more important is the mind,

exercise, rest and diet fit, to keep the heart and peace, will minimize stress and anxiety,

rather than forage juice when the elixir elixir, you can without medication more.




■ statement COA

livestock grass Pennisetum station II is of good quality forage, but

this main supply excellent cattle eating grass, in recent years, not as a macrobiotic diet that helps human

health, and even cure cancer effect. Council of Agriculture yesterday called for, it should not purchase

buy or mow take Pennisetum avoid eating excess nitrogen fertilizer, residual nitrite and other harmful substances in

pasture, but harmful to health.

Recently, a lot of media coverage on Pennisetum big plus, causing public interest, have an outgoing COAG

asks. COA believes Pennisetum terms of organic cultivation methods, food safety problem is not

, the fear of residual nitrite in the pasture has not been translated into a protein before, namely the people mow food use

, but there are carcinogenic risk.

COA feed Drug Branch officials pointed out that the general mining extensive pasture management, agriculture rarely used

drugs, but more will be application of nitrogen fertilizer to accelerate the rate of grass growth. And after pasture absorb nitrogen, the first

will be converted into harmful nitrous acid, a few days later will metabolism into proteins, and therefore, a

definite want to get through this dangerous period, before eating no fear.

According to the Council understood the Hengchun area has already been planted with organic methods of test, printing is also

someone with "self-cultivation of grass" in the name of promoting various consumption methods, such as "self-cultivation grass soup",

"self-cultivation grass juice", etc., As to whether Taiwan livestock grass Pennisetum II really nutritious eating can be

"healthy as an ox"? The COA said that agricultural authorities inconvenience research, but also that the promotion must be very

careful, preferably designed for human consumption, and organic cultivation methods Pennisetum, less likely to

go wrong.

According to statistics, the province Pennisetum planted area of about more than three thousand hectares, of which more than two thousand five hundred

one hundred hectares are Taiwan Livestock Research Institute of Taiwan for many years bred livestock grass Test II (85 years

in February was officially named Promotion ). The COA said that, in fact, early on it was planted Pennisetum, the only

varieties sheath hairs long past, poor palatability, cattle eat the tongue will be uncomfortable, Taiwan livestock grass two

numbers is less hair, wide adaptability, high yield, palatability Good (high carbohydrate content, ten

sub-sweet), popular dairy farming, sheep farming are welcome.

***************************************
Locke extension of TCM research station http://rockcm.fly.to
Lu Chong Kim Locke, MD -mail rockleu@tcts.seed.net.tw
Welcome to subscribe to " Locke TCM electronic Author: "


***************************************
***************************************
 呂崇金  洛克醫師  信箱 rockleu@tcts.seed.net.tw
歡迎訂閱「洛克中醫電子報
***************************************

Enzyme Concentrates: A Versatile Addition for Any Kitchen - My Favourite Mulberry Enzyme

A favourite multi-functional Mulberry Enzyme.



Nowadays one of my favourite way to supplement the diet is to use high quality functional foods. Enzyme concentrates are one of these.

I used to make my own enzymes using natural lacto-fermentation, but it not easy to control the quality of the ferment and know the strains of the microbes that you are consuming.

So those that are made by good companies are very much treasured because they are so versatile. I drink them neat, add water to them to make a cocktail, use them as dips, starters for other kinds of fermentation e.g. kimchi and in all manners of dressings. The family does not know what magic hit their guts.

I like this by Straits Wholefoods Company very much. They are smooth, silky and sweetly tangy. They also use oligo - a mono sugar -which is perfect:





Monday, October 27, 2014

Mulberries - Rich in Resveratrol, Antioxidants, Enzymes to promote Healing



The mulberry plant, also known as Morus alba, has been widely cultivated for the past 5,000 years. The fruit is botanically called a sorosis, because it is formed by the consolidation of many flowers. It is juicy and has a sweet taste with some sourness that is more prominent in the less mature fruits. One of the primary uses of the mulberry plant is for raising silkworms, which utilize the leaves as their main food source. The Chinese term for the mulberry plant is sang, and the fruits are known in China as sanshenzi or simply sangshen. Traditionally, mulberry fruit has been used as a medicinal agent to nourish the yin and blood, benefit the kidneys, and treat weakness, fatigue, anemia, and premature graying of hair. It is also used utilized to treat urinary incontinence, tinnitus, dizziness, and constipation in the elderly and the anemic.

1. Mulberries contain anthocyanin, a powerful antioxidant property. This phytonutrient protects our body from the harmful oxidation of free radicals. Mulberry, like most berries, contains free radical scavengers that protect the body from degeneration.

2. Mulberries contain high amount of resveratrol, which is a compound with anti-cancer properties.

3. The iron content of mulberries will promote blood circulation and prevents plague build-up in the blood vessels. Mulberries have been known to be appropriate for people suffering from anemia and people who have a difficult time sleeping. They are also helpful in reducing blood sugar level.

4. The enzymes in the mulberries speed up the healing process after any surgery, decrease the amount of swelling, aid recovery after childbirth, and help prevent infection.

5. Mulberries are good for our gastrointestinal health as they aid digestion and enhance our appetite. They can help in chronic gastric problems.

6. For people who use their eyes a lot during work, the anthocyanins in mulberries will relieve the effects of eye strain and further strengthens eyesight.

7. Mulberries can promote the metabolism of alcohol, by flushing out alcohol speedily from the liver. They can be effective in curing hangovers.

___________________

From Natural News: http://www.naturalnews.com/025649_berries_mulberries_food.html

Mulberries are rich in anthocyanins (ref: http://en.wikipedia.org/wiki/Mulberry), which are the chemicals that give berries their colors. The same chemicals act as powerful antioxidants when consumed. Anthocyanins are thought to be able to increase the quality of our eyesight, fight cancer, slow down the aging process, fight or control diabetes, and generally strengthen the body against disease. The main antioxidant in mulberries is Resveratrol, which is thought to increase endurance, fight neurodegenerative diseases and prevent cancer. Tests have also indicated that Resveratrol may counteract the ill effects of a high fat diet (ref: http://en.wikipedia.org/wiki/Resveratrol).

They also have plenty of other nutrients, including quite a large percentage of protein. In this way, a snack of just a handful of mulberries provides you with a well rounded bundle of various vitamins, minerals, carbohydrates and protein. The berries are also a very good source of Vitamin C and iron (ref: http://www.therawfoodworld.com/product_info....), which makes them especially good snacks for anyone who feels slightly rundown. Mulberries also have a high amount of potassium, magnesium, and Vitamin K. All in all, with their nice taste and texture, and the ease with which you can carry around the dried version, mulberries make perfect snacks.

Learn more: http://www.naturalnews.com/025649_berries_mulberries_food.html#ixzz3HQDGF2ks


Sunday, October 26, 2014

Veggie Tango Macaroni



An instantaneous and nutritious meal for the family.

Ingredients

 1 cup cooked organic macaroni
2 tomatoes chopped into small squares
1 cup sunflower sprouts roughly chopped
1 cup romaine lettuce roughly chopped

Heat a sauce pan and line with a tablespoon of olive oil. Throw in the tomatoes and scald for a second. Add the macaroni and flavour with some salt to taste. Throw in the greens, toss and turn off the fire immediately. That's it, the greens are barely cooked but the dish is warm.


Portebello Babies



From http://healthyeating.sfgate.com/portobello-mushroom-nutritional-value-1753.html
A portobello belongs to the cremini family of mushrooms. What separates this from other creminis is its large stature. The smaller mushrooms you see in packages and bulk sections are harvested when young. Portobellos are allowed to grow as large as 4 or more inches in diameter. These mushrooms are commonly marinated, then broiled or baked as a main course or replacement for a burger. A portobello has multiple bright spots when it comes to nutrient value. This makes them a welcome addition to any diet plan.

MACRONUTRIENTS

The macronutrients consist of fat, carbohydrates and protein. Portobellos have a balance of protein and carbs, and they are low in fat. A 100-gram grilled serving contains just over 3 grams of protein, about 4 1/2 grams of carbs and just over a 1/2 gram of total fat. The recommended intake of protein is 46 grams a day for women and 56 grams a day for men. Both men and women should strive for at least 130 grams of carbs daily. Using a portobello as a side dish with a source of animal protein like lean beef or a chicken breast will boost the protein content. Putting a portobello in a bun to make a sandwich boosts the carb content.

FIBER

Portobello mushrooms have a moderately high amount of fiber. A 100-gram serving contains just over 2 grams. Fiber is a key substance for controlling cholesterol and blood-sugar levels. It also has a filling effect on the body, which is beneficial for weight maintenance. Men up to 50 years old should aim for 38 grams of fiber a day, while men over 51 should get at least 30 grams. Women up to 50 should consume 25 grams a day, and women over 51 should get 21 grams. Adding sliced portobello to a salad or laying it over a bed of risotto or quinoa will boost the fiber content.

CALORIES

Portobellos take up a lot of space, but they do not contain many calories. This makes them low energy-density foods. A 100-gram serving contains just under 30 calories. Eating these kinds of foods will spare you calories and help you lose weight, according to the Centers for Disease Control and Prevention. Any additions to portobellos will increase the calorie content. Spreading a tablespoon of butter across the top, for example, adds more than 100 calories.

POTASSIUM

Potassium is an important electrolyte mineral needed for muscle contractions, protein synthesis, nerve function and acid-alkaline balance. Portobello mushrooms have moderate amounts of potassium. A 100-gram serving contains 437 milligrams. The recommended daily value of this electrolyte is 4,700 milligrams for adults over 19 years old. Eating a portobello with fish, beans or potatoes will increase the potassium content. A 1/2 cup of pinto beans, for example, contributes an additional 400 milligrams.

PHOSPHORUS

The body relies on phosphorus for bone strength. It also contributes to the reduction of muscle soreness during workouts and filtration of waste from the kidneys. A 100-gram serving of portobello mushrooms contains 135 milligrams. The daily recommended value of phosphorus is 700 milligrams for both genders.

SODIUM

Portobellos have a small amount of naturally occurring sodium. A 100-gram serving contains 11 milligrams. Healthy adults should keep this intake to 2,300 milligrams a day, and people with high blood pressure should get no more than 1,500 milligrams. Adding salt, soy sauce or other condiments to a portobello will increase the sodium content.

B VITAMINS

The B vitamins help with red blood cell formation, energy production and nervous system function. Portobello mushrooms contain moderate amounts of two B vitamins. A 100-gram serving contains about 6 1/4 milligrams of niacin and 19 micrograms of folate. The recommended intake for niacin is 16 milligrams a day for men and 14 milligrams a day for women. Both genders should get 400 micrograms of folate a day. Having portobellos with whole grains, fish or leafy green vegetables will boost the B vitamin content.

Curried Mushrooms With Mint


Curried Portebellos with a Middle Eastern flavour. 

Sauce

1 tbs Arabian curry powder 
4 tbs sesame seeds
2 tbs apple cider vinegar
3 tbs coconut oil
1 tsp sea salt
2 tbs sultanas

Blend all ingredients together. Baste thick sliced portebellos with the sauce and let it sit for at least 10 min. Sprinkle over with 3 treasures (natural supplement for vegetarians).


Saturday, October 25, 2014

Vietnamese Pineapple Soup




This soup is special because my teacher made it for me before. Since then, it has been imprinted in my mind. The taste and complex flavours. The key to it is the soup stock - once that is balanced, half the work is done. The veggies and the condiments are raw here. Those with kids can add in organic macaroni like I did to make a meal.

Stock:

2 apples roughly chopped
1 daikon chopped roughly
mushroom and veggie stalks
1 pineapple chopped roughly
2 carrots chopped roughly
2 tbs of fresh tamarind paste

Simmer till done for 30min at least and strain

Condiments/ Ingredients

Salad leaves e.g. watercress, amaranth
Winged beans
Star fruit sliced thinly
Japanese cucumber sliced thinly
Tempeh sliced
beansprouts
sunflower sprouts
Herbs like basil and mint

Bring stock to a boil/simmer, turn off the fire and add the ingredients. Cover the pot for about 5 min and serve. The greens in this dish need not be scaled by the water. 

Thursday, October 23, 2014

Golden Pumpkin Delux


At the class that day I showed two versions of the pumpkin soup - one with steamed pumpkin and another just with raw pumpkin. I am not surprised that the students like the raw version. They said it is light and naturally sweet. 

Ingredients

2 cups raw pumpkin or steamed pumpkin
3 cups filtered water
2 tsp salt
1/2 cup sprouted cashews
5 tbs coconut oil
A pinch of all spice or curry powder

Blend all ingredients in a high speed blender, Top with herbs like mint or basil and serve. 

Tacos Pink Flamingo


Another way of eating high raw for people transitioning into the raw food diet. Filling a wholemeal wrap with herbs and veggies and homemade pickles and kimchi. 


Vroom Vroom Shrooms Salad


Simply marinated. It is all in the sauce. 

Swiss Brown Mushroom Tapas


Couldn't believe the freshness of the Swiss Browns at the supermarket. They are edible raw, but not everyone takes perfectly well to them like the portebellos. So they need to be marinated. And I did so most luxuriously with mulberry enzyme and brown rice vinegar. 

For 3 tubs (300g) of mushrooms

Marinade:
4 tbs brown rice vinegar
3 tbs mulberry enzyme by SCWO
1 tbs raw honey
1 tbs sesame oil
1 tsp sea salt
5 tbs macadamia oil/coconut oil
liberal sprinkles of thyme and sage

Toss and leave it a covered bowl for half hour at least and see the whole mass of mushroom 'cook' before your eyes, releasing their lovely juices and sucking in the flavoursome marinade.


Sushi with Oomph



This was my breakfast and lunch today - will a tangy oozy enzyme tahinni dip.

Raw foods is creative - you prepare a bunch of rainbow coloured veg and fruits, throw in a few slices of living tempeh, sprinkle a few powerful herbs and roll it all up ;-). Violaaaa. 


Eat Weeds Save the Earth - Dicliptera Chinesis

Oh my Dog Liver weed (狗肝菜/草。Dicliptera Chinensis). I am so crazily in love with you. You are so dedicated and grow well without pest control and in a humble pot. You taste great in salads and in soups. I am so glad I found you. EAT 'WEEDS', SAVE THE EARTH



來源: 爵床科植物狗肝菜Dicliptera chinensis (L.)Nees,以全草入藥。全年可采,洗凈,曬干或鮮用。

性味: 甘、淡,涼。

功能主治: 清熱解毒,斑疹,小便不利;外用治帶狀皰疹,癤腫。

用法用量: 0.5~1兩;外用適量,鮮品搗爛敷患處。

Gut Brain Link to Health - Behavioural & Brain Disorders Alert


Giving the health talk at hpb this morning to parents of children diagnosed with ADHD, I realised that many of these parents have not done very much at controlling the one factor they had control over -- lifestyle and diet. A few among them had done their own research, and they had seen very significant improvements.
But the rest had either submitted to the label of ADHD like it is a genetic finality or rested in a sense of helplessness in not knowing where to begin. The key intervention is prescribed medication and expensive supplementation.
Now what science is conceding to its that behavioural disorders are very much a result of a bundle of factors. Maybe there is a genetic link, but more and more links to environmental lifestyle factors are being revealed ongoingly. More and more research decrying the belief that such behavioural disorders are genetic. Take autism for example, if there is 1 in 45 cases today and 1 in 10000 cases ten years ago, how can this be a genetic disorder? This clearly directs our attention to the link between environment and health. 
Facts are showing that there is a clear link between the GUT and the BRAIN for people who manifest symptoms of such disorders. Apparently, these folks are born with very sensitive stomachs that cannot take hard to digest, low vibration foods. So out with grains, starches, dairy, processed foods, unnatural oils, chemicals. These folks are made so pure they cannot endure the effects of toxins.
The implication is clear - why not start taking charge of those lifestyle aspects that we have strong control over? We change what we can so that our loved ones have the best chances of living a healthy vibrant life?
Must we wait for the jury to come out with a final verdict before we make lifestyle changes? That is absolutely unnecessary isn't it?
What we are learning from such special individuals is a lesson amplified.
1) we can choose to be helpless in the face of science and let the pharmaceutical industry find the magic fix. This stance is fraught in logic and anchored in complacency.
2) what is so tough to give up if we have the possibility of vibrant health as a result? Are taste buds so important? Are habits so daunting?
3) trust in our own ability to assess and judge. This is the knowledge age. But why is it that we don't apply our ability to learn to find out how to get really healthy? Why choose not to know? Why choose ignorance?
4) if toxins can affect such special individuals, they do affect us too. .. we are just slower to react to the ill effects of the environmental degradation than they. So we too have to sit up and be aware. It is for us too.
There was so much dedication and love from the parents in the room. I hope they can start making changes in an empowered way. Blessings to them.