by Susan Williams |
Honey is the original sweetener. As well as being delicious in tea, on toast, hot biscuits, and other favorites, honey is cholesterol-free, low in sodium and a natural ingredient for cooking. Turning over the sweetening of your food to honey is a healthier alternative to refined sugar and helps keep baked goods [...]

by Susan Williams |
Manitoba premium white honey is produced in McCreary near the Riding Mountain National Park in Manitoba, Canada. Honey color and flavor is largely determined by the floral source of the nectar. Lighter honey has a milder taste. This delicious white honey comes from bees visiting delicate wildflowers indigenous to that area.
What’s raw [...]

RAWRECIPES
By Schall Adams, Adapted from a recipe by Jenny Cornbleet.
GRANOLA
1 apple, cored and chopped
1-1/2 cups date paste
1/2 cup maple syrup
1 TB vanilla
1 tsp cinnamon
2 tsp sea salt
1/2 cups sunflower seeds, soaked 2-4 hours
2 cups almonds, soaked overnight
3 cups pecans, soaked overnight
1 cup pumpkin seeds, soaked 2-4 hours
1 cup raisins or [...]

RAWRECIPE
By Rochelle Fahlgren
Raw Fettuccini
Alfredo
(aka Mac Nut & Not Cheese)
(Recipes from I Am Grateful by Terces Engelhart)
1) I Am Creamy – Mac Nut & Not Cheese Alfredo Sauce
(Serves 2)
• 1 cup Macadamia Nuts (do not soak)
• ½ cup Almond or Brazil nut milk
• 2 TB chopped scallion
• ½ tsp chopped garlic
• ¾ tsp salt
• ¼ tsp [...]

Cheering For the Health Benefits
of a Raw Food Diet
By Linda Devers, MS
A typical raw food diet is based on uncooked vegetables, especially hardy greens like kale, collards, and chard, as well as sea vegetables, fermented foods, fruits, nuts and seeds. Why this diet? In one study, nearly 65% of people eating a raw food diet [...]

5 Tips to Living a Raw Lifestyle
By Linda Devers, MS
You’ve heard the buzz—raw foodies report boundless energy, immediate weight loss, the clearest eyes, and invincible immune systems! Raw food includes cooked food that hasn’t been heated above 115 degrees F. Cooking above this temperature destroys important enzymes that activate digestive processes in the body. Enzymes [...]

By Rochelle Fahlgren adapted from a recipe by Raw Chef Melissa Davison
Tropical Salad with
Raspberry Poppy Seed Dressing
For the Salad:
4 Cups Mixed Baby Greens
1 Ripe Mango, Diced (about 2 cups)
1 Cup Fresh Strawberries
Handful of Blueberries and Raspberries combined. Toss or plate salad ingredients.
For the Raspberry Poppy Seed Dressing:
1/4 Cup Agave
1 Tsp. Stone Ground Mustard or Dry [...]

By Rochelle Fahlgren
Mexican Seasoned Cabbage
Recipe from Living Light Culinary Arts Institute
Makes 6 servings
1/4 cup sun-dried tomato powder* (place 1 cup sun-dried tomatoes in a Vita-Mix and grind)
3 cups shredded cabbage (1/2 head)
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
2 green onions, thinly sliced
1 tomato, seeded and diced
1/2 cup fresh, shelled peas (or frozen– thawed)
1 [...]

By Rochelle Fahlgren
Onion Cracker Bread
An altered rendition from “I am Grateful: Recipes and Lifestyle of Cafe Gratitude”
1 large onion, (coarsely chopped in a food processor
1/2 C sunflower seeds (ground in a blender)
1/2 C flax seeds (ground in a blender)
2 T olive oil
1 tsp sea salt
3 T agave syrup or nectar
Mix all ingredients in a large [...]

By Tom Cornwell
In last month’s installment we looked at Dr. Nara’s concept of there being seven factors in play for healthy and long-lasting teeth and gums. ‘Frame of Reference’ was the factor discussed in that article. Our new frame of reference should include the view that tooth and gum disease really can be prevented and [...]