How To Reverse Diabetes Naturally With The Raw Food Diet by Dr. Gabriel Cousens

This article is an excerpt from Chapter 4 in There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program by Dr. Gabriel Cousens. It gives a great overview of how to reverse diabetes naturally using the raw food diet. If you are serious about learning how to reverse diabetes naturally, we highly recommend you purchase Dr. Cousens book and the movie Simply Raw: Reversing Diabetes in 30 Days.

“The first principle to heal diabetes naturally is a prudent diet that we call the Culture of Life anti-diabetogenic diet: organic, plant-source only, live (raw) food, relatively high complex carbohydrate, 15-20 percent (low to moderate) plant-based fats, moderate protein, low glycemic index, low insulin index, high minerals, no refined carbohydrate (especially white flour and white sugar), high fiber, moderate caloric intake, and prepared with love.

This Culture of Life diet, updated with the concept of individualization as explained in detail in Conscious Eating, is best known as the Genesis 1:29 Garden of Eden diet. Some people need more protein (plant-sourced), and others need a diet higher in complex carbohydrates, depending on one’s constitution. Regardless of your constitution, however, this diet is high in vegetables and phytonutrients. A high-phytonutrient diet naturally includes a variety of antioxidants such as carotenes, vitamin E, vitamin C, phenol compounds, and resveratrol. You know you are getting these when there is a full rainbow of colors in your vegetables, fruits, and grains, as colors are actually the pigments containing phytonutrients, which turn on the anti-aging, anti-cancer, and anti-inflammatory genes. Most important, these phytonutrients turn off the diabetes-causing genes and turn on the anti-diabetic genes.

In Genetic Nutritioneering, Jeffrey Bland, PhD, explains how the hormone insulin indirectly speaks to the genes and alters gene expression. Insulin also influences the other hormones in the body. A healthy flow of insulin in the body not only helps us control blood sugar, but is linked to a healthy balance of many other hormones, including insulin-like growth factor, human growth hormone, cortisol, somatostatin, serotonin, noradrenalin, and leptin. Our control of hormones is found through our diet, stress, exercise patterns, and, of course, the food we take into our body. Emerging research confirms that the type of carbohydrates we eat also influences the expression of our genes through their effect on the secretion of insulin, glucagons, and other cell signaling hormones. So when we eat, we need to consciously consider that what we eat speaks to our genes, and therefore positively or negatively affects our gene expression.

Our genes carry messages that describe how sensitive we are to insulin and blood sugar. In other words, we have free choice to modify the expression of these genetic messages, by what we eat, how we exercise, how we create stress in our life, and the toxins (such as drugs, alcohol, cigarettes, and heavy metals) that we bring into our system. The point is that whether or not there is an onset of insulin resistance depends on our food and lifestyle. Insulin is a major regulator of the diabetic genes. When our insulin levels are not in homeostasis, our genes that favor the diabetic process are activated.

Studies have found that when individuals consume animal-protein-rich foods their insulin output is greater. This research done with the insulin index, shows that meat, dairy, and fish can create an excess release of insulin—that is, they have a high insulin index and therefore imbalance the system. Research by Gene Stiller, PhD, found that a protein-enhanced diet often increases insulin resistance. Research generally shows that diets containing whole and natural vegetable protein have a lower insulin response than refined high-fat foods. It has been found that the amino acid mix in vegetable protein, although complete, is slightly different than, and offers certain advantages over, animal protein. Specifically for diabetes, vegetable protein positively affects many aspects of our metabolism, including the improvement of insulin sensitivity and the reduction of toxic reactions. Simply changing the excess of calories in the diet and improving the ratio of protein to carbohydrates and fat according to your constitution can actually improve the regulation of blood sugar levels.

Phytonutrients

One of the most potent components of food that affects gene expression on the molecular level is phytonutrients. Research on phytonutrients supports the general findings we’ve summarized; for example, 82 percent of 156 different published dietary studies found that fruit and vegetable consumption helped protect against cancer. People who eat more fruits and vegetables have about one-half the risk of cancer mortality than those people who are not plant eaters. Plant-sourced diets are very high in phytonutrients, which include a variety of antioxidants, carotenes, vitamin E, vitamin C, phenolic compounds, and terpenoids. We get more than twice the phytonutrients from the same amount of calories on the nutrient-dense live-food diet, which also is a natural calorie-restricted diet. The Tree of Life World Cuisine naturally stimulates and reactivates the anti-aging, anti-inflammatory, anti-cancer, and anti-diabetic genes, and turns off the diabetes-causing genes with the aid of the rainbow menu of phytonutrients.

These phytonutrients include: the allyl sulfides in garlic and onions, potent stimulators of improved phenotypic expression for diabetes and aids in controlling blood sugar with their sulfur components important for insulin function; phytates in grains and legumes, with anti-cancer effects; glucarates in citrus, grains, and tomatoes, improving the gene expression of detoxification; lignans in flax, improving the metabolism of estrogen and testosterone; indoles, isothiocyanates, and hydroxybutene in cruciferous vegetables, improving detoxification against carcinogens; ellagic acid in grapes, raspberries, strawberries, and nuts, improving antioxidant function; and bioflavonoids, carotenoids, and terpenoids, reducing inflammation and improving immunity.

Inflammation is definitely affected by our gene expression. My favorite anti-inflammatory food is ginger; it has active phytochemicals called gingerols, which have been shown to be quite effective in the treatment of arthritis and other inflammation problems. Used in conjunction with curcumin, these two have been shown to improve gene expression in regard to the anti-inflammatory response. One popular flavonoid is quercetin. Found in apples, onions, and garlic, quercetin helps improve gene expression related to allergy and arthritis, and helps maintain the integrity of vascular tissue for improved circulation. Bioflavonoids, of which quercetin is one, are among the most important modifiers of gene expression, in addition to being antioxidants.

Once we understand this first principle about eating a Culture of Life anti-diabetogenic diet, we start to understand that what we take into our body has very important healing effects. In a October 1997 article in Science by Dr. Caleb Finch, a professor at the Andrus Gerontology Center at the University of Southern California, Finch clearly makes the point that heredity plays a minor role in determining lifespan. One of the most important roles in longevity is connected to lifestyle.This principle applies to the tendency to be diabetic. If we do not activate the diabetes-producing genes, with poor diet and lifestyle, then diabetes will not manifest.”

High Quality Cacao Beans versus Low Quality

This article is by David Wolfe, the founder and CEO of Sunfood Nutrition Inc.  To learn more about Sunfood and David Wolfe you can click here.

About Raw Cacao Beans and Raw Cacao Nibs

Dear Educated Consumer:

I have held my tongue about this for some time, as I often assume that most people will educate themselves on the subject and select a superior grade product.

I have been quite shocked by the poor quality cacao beans and cacao nibs that have been pouring into the market lately hoping to take advantage of the explosion in cacao consciousness due to the release of the book Naked Chocolate: The Astonishing Truth About the World’s Greatest Food I co-authored with Shazzie from the UK and the current media tours Shazzie and I have been conducting on the subject of “chocolate“.

I feel that I must say something for two reasons:

1. A Public Health Hazard: To alert people to a public health hazard due to microbe contamination prevalent in much of the “raw” cacao coming onto the market recently that is not supplied by Sunfood Nutrition (www.sunfood.com).
2. Quality: To give people an understanding of what I could have done in this marketplace years ago and that is to undercut anyone’s price on cacao with an inferior product (the same inferior quality that is now being sold by many websites and stores with few understanding that you get what you pay for).

Public Health Hazard:

We have found by laboratory testing that other “raw” cacao beans on the market are not only of cheap forastero cacao varieties, they also are contaminated with several types of dangerous bacteria (remember cacao is a tropical crop where microbe contamination is more difficult to control).  Here are the exact results returned to us by the lab after we sent them a sample of some of the poor quality “forastero” variety cacao beans being sold on the internet.

Product Analysis of Other “Raw” Cacao Beans On The Market

Analysis Result Unit

E. Coli / Coliform (AOAC 991.14) *TNTC Cfu / g
Salmonella (AOAC 989.13) - ve + / -
Stephylococcus Aureus (AOAC 2000.15) *TNTC Cfu / g
Yeast and Mold (AOAC 897.02) *TNTC Cfu / g
Total Aerobic (AOAC 990.12) *TNTC Cfu / g

TNTC = Too Numerous To Count
Cfu/g = colony-forming units per gram
-ve = verified existence

A “-ve” rating for Salmonella on any food would get it pulled from any store immediately. And a “-ve” is a low rating compared to a TNTC rating! This lab result demonstrates an incredibly dangerous level of microbe contamination.

A “-ve” rating for Salmonella on any food would get it pulled from any store immediately. And a “-ve” is a low rating compared to a TNTC rating! This lab result demonstrates an incredibly dangerous level of microbe contamination.

Be careful with dangerous, cheap imitation products. We have done the research and the testing in order to provide you the highest quality and safest product possible.

Sunfood Nutrition “cacao beans” and “nibs” are quality controlled at every step until they reach your hands.  Sunfood Nutrition delivers the highest quality, best tasting, microbe-free cacao beans/nibs in the world.  The pictures below demonstrate the dramatic difference in quality of cacao on the open market.  Sunfood Nutrition cacao beans are pictured below on the left.  A competitor cacao bean product is pictured on the right.  The mold and bacteria contamination is obvious in the competitor sample.  However, this type of contamination is not obvious when the product has had the skin removed and is broken into nibs.  Be aware of cheap cacao bean and nib products.

If you doubt or do not believe the results above, compare Sunfood Nutrition’s (www.sunfood.com) Cacao Beans/Nibs with any other Cacao Beans/Nibs on the market at home.  Simply soak both products in separate cups of dilute food-grade hydrogen peroxide (1-2%).  The more foaming and bubbles you see, the more contaminated is the sample with microbes, mold and bacteria.

Most distributors and sellers of cacao products are not malicious in their intent of selling a contaminated product.  They simply do not know what kind of commodity they are dealing with and assume that their product is clean and edible.  This message is a wake up call to cacao distributors and sellers to clean up their product before exposing innocent people to dangerous contaminants.  No longer can distributors and sellers claim ignorance on these matters.
Quality:

I want to reiterate that I could sell “raw” cacao at a volume that would allow me to undercut anyone in the industry – with ease. I have selected not to do that because the “raw” cacao that is available at that price and that most people sell is of a greatly inferior quality and is offensive to the consumer.

What constitutes excellent quality cacao? Cacao should have a rich flavor, low astringency, bountiful oil content, purple hues visible in the bean/nib, a microbe-free status and a real organic certification. Cacao should be devoid of any vinegar-like tastes, crisp to the taste (not soft), nutty in texture instead of crumbling into a powder in the bag and mold-free (no visible mold anywhere especially on the skin of the bean).

Because we live in a capitalist society, most people will opt for the lowest price on products regardless of quality (most of the time) or they will automatically suspect that any higher priced item is overpriced and of the same quality as everything else (most of the time).

These two issues indicate a deep crisis always present within capitalism and that is people will do whatever it takes to undercut their competitor’s price (which inevitably undercuts payment to our life-blood farmers when the product is in the food industry).  Essentially, capitalism creates a crisis of education or else individuals will unknowingly opt for literally dangerous cheap products.

A tremendous amount of planning, strategy and quality control has gone into bringing Sunfood Nutrition’s cacao products to you and you should know about it.  This has all been done and set in place long-before competition sellers even knew what a cacao bean was.  We bring this product to you at a competitive price, yet we bring a VASTLY superior quality to the market.

Sunfood Nutrition (www.sunfood.com) supplies cacao that is:

• not fermented (less than 15% … compared to 100% fermentation which is the industry standard)
• a real USDA organic certification
• quality controlled from start-to-finish
• fino de aroma variety (best tasting raw variety in the world)
• crispy fresh texture
• from a fruit that is blue skinned
• grown by happy, well-paid farmers
• microbe-free

I know I vote with my money, that’s a vote that counts. I vote quality every time.

I hope this message has been helpful. In any case, HAVE THE BEST DAY EVER!

David “Avocado” Wolfe
Sunfood Nutrition Inc.
www.sunfood.com

What Are Antioxidants by David Wolfe, JD

So what are antioxidants? This article by david Wolfe will explain what antioxidants are, and where you can find the rich sources of antioxidants in the world to consume so you can be in the BEST shape ever!

Antioxidants are found in Nature in compounds that are particularly rich in hydrogen and excess electrons. These hydrogen-rich and electron-rich compounds are usually visible to our eye as pigments of color in plants.

The richly pigmented plants prove to be the easiest way to discover and track down where real antioxidant values are to be found.  Superfoods ranging from cacao to acai berries (pictured above) to goji berries to spirulina to blue-green algae to marine phytoplankton all contain extraordinarily-rich antioxidant content.

Antioxidants can be water or fat soluble. All raw, pure fats and oils are antioxidants as they contain excess electrons. That means, that not only are richly-colored foods loaded with antioxidants, but so are all raw olives, avocados, nuts, and seeds.

Antioxidants are known to stop runaway free radicals. Free radicals behave like bad drunks because they create problems in every cell they touch. Free radicals are aggressive oxygen molecules that oxidize and damage tissue. Free radical damage has been implicated in numerous symptoms ranging from skin wrinkles all the way to cancer.

According to the free radical theory, the more antioxidants you consume, the better, due to the ability of antioxidants to quench and deactivate free radicals.

Not only are antioxidants capable of quieting free radicals, some antioxidants have medicinal value. The xanthone antioxidants in the rind of the mangosteen fruit are known to fight the organisms that cause rheumatism and arthritis better than any other known botanical substance. The blue-pigment antioxidants in blue-green algae help increase the natural production of stem cells. For these reasons both of these antioxidants have been combined into a dynamic popular antioxidant formula we created called Blue Mangosteen.

Vitamins A, C, and E are considered antioxidants. Vitamin A is a metabolite of beta-carotene, a red pigment commonly found in plants (e.g. goji berries, carrots, etc.). Vitamin C is a well-known antioxidant with a tremendous volume of research behind it. We believe that natural vitamin C sources (Camu berry) instead of simply ascorbic acid are best. Vitamin E has undergone substantial revision in recent years as its antioxidant value varies with quality and type (tocotrienols or tocopherols). Tocotrienols are more powerful Vitamin E antioxidants than tocopherols.

Some atomic minerals, such as zinc and selenium, are considered antioxidants, but they are not capable of antioxidant action by themselves. These antioxidant minerals must work in conjunction with antioxidant enzymes in order to be effective.

The only known atom that acts independently as an antioxidant is hydrogen. Hydrogen neutralizes free radicals instantly (and completely) with no byproducts leftover except water. Dr. Flanagan’s MegaHydrateMegaHydrate (a hydrogen supplement) has an ORAC score approximately ten times higher than any known food thus making MegaHydrate perhaps the world’s strongest antioxidant supplement.

The ORAC Score

The ORAC score is a scientific standard that determines which foods or substances have significant antioxidant values. The higher the ORAC score, the greater is the substance’s power as an antioxidant. ORAC scores increase as substances are reduced to powders because the surface area increases making the antioxidants more available. Rudolf Steiner believed, as did the great Vedic herbalists, that you could increase the value of an herb or food by properly drying and powdering it. No doubt, that they intuitively understood that by properly drying and powdering a substance you increase its antioxidant value making the substance even more effective.

If we look at the ORAC values of certain foods, we can begin to see the key antioxidant-rich foods. Of all major foods on the planet, cacao (raw chocolate) delivers the most antioxidants. Cacao (raw chocolate) is the richest antioxidant food in the world.

In 2007, a colleague and I took a trip to Hort Research in New Zealand. Hort is the preeminent antioxidant research facility in the world. There, the scientists explained to us that not only is the ORAC score important, what is perhaps even more valuable is how well the antioxidants present in the foods are absorbed into the blood stream. They told us that their evidence indicates that consuming cacao with berries may triple the absorption of the antioxidants (found in both foods) into the blood.

Antioxidant Blood Tests

Raw foodists and super foodists consistently score higher than the rest of the population in antioxidant blood tests. This evidence supports the ideas outlined within this article that richly pigmented foods such as raw fruits, vegetables, and superfoods (goji berries, cacao nibs, acai, camu berry, spirulina, blue-green algae, marine phytoplankton, etc.) as well as raw fats and oils (nuts, seeds, olive oil, flax seed oil, hempseed oil, etc.) are all powerful antioxidants.

To be clear, based on the evidence supplied by Hort Research, superfoods like cacao and goji berries or cacao and acai or cacao and camu berry when combined in smoothies or snacks create a synergistic effect thus increasing the utilization of the antioxidants. This is one more piece of evidence indicating that the habit of combining unique superfood ingredients in smoothies or snacks is being increasingly validated by science.

Related High Antioxidant Products:

Click each item to learn more about them.

• Cacao Powder
• Cacao Nibs
• Cacao Butter
• Sacred Heart Chocolate
• Golden Bean Chocolate
• Blue Mangosteen
• Tocotrienols (The Best Vitamin E Ever)
• Acai Berries
• Goji Berries
• Spirulina
• Blue Green Algae
• Marine Phytoplankton
• Camu Camu Berry Powder
• Bee Pollen (extraordinary content of natural electrons)
• MegaHydrate

8 Essential Sugars by David Wolfe, JD

Introduction to Sugars

Sugar seems to be related to all things sweet in life.  We call our loved ones “sweetheart,” “sugar plum,” “honey,” and “sweety pie.”  Life without any sweet flavors would be challenging at best and extremely disappointing at worst.  Sugar is the great reward of life and we know that people and animals perform consistently better when rewarded.

Because the term is used so loosely, sugar has become an ambiguous word.  When one states the word “sugar” it could mean one of a dozen things such as high fructose corn syrup, refined cane sugar, white sugar, brown sugar, maple sugar, beet sugar, fruit juice, dried fruit, etc.

For purposes of this article, sugar is defined as a natural hydrocarbon compound (such as honey, agave, fruits, dried fruits, etc.) and refined sugar is an unnatural hydrocarbon product (such as high fructose corn syrup, brown sugar, white sugar, etc.) made through human engineering, plant breeding, and heat processing.

To be specific, natural sugar compounds consist of hydrogen and carbon molecules linked together in short, medium, or long chains.

Short chain sugars are what we call glucose, fructose, sucrose, fucose, xylose, and galactose.  These are simple sugars that are easy to break down and provide quick energy.  They are sweet to the taste.  Some of these sugars (namely glucose, fructose, and sucrose) can be problematic if overeaten (eating too many dates or bananas) or when miscombined with other foods.  Sometimes, we may have such serious candida or cancer problems that we may not want to consume any glucose, fructose, and sucrose sugars at all for at least 3 months (no glucose, no fructose, no sucrose).  Candida yeast cells and cancer cells feed on glucose, fructose, and especially sucrose sugars. These are their favorite food.

Medium and long chain sugars are often called “polysaccharides” or “glyconutrients.”  Once the sugar chain becomes medium to long in length, the sugar begins to become bitter in flavor.  In simple terms, bitter polysaccharides or glyconutrients are one of the healthiest substances we can ingest especially when still found in their natural state in whole organic raw foods, superfoods, and herbs.

Polysaccharides (glyconutrients) are:

• Soothing
• Produce healthy youthful skin cells,
• Help keep us slim and trim
• Help detoxify our bodies
• Improve and educate our immune system
• Increase our brain power.

Polysaccharide molecules of beta glucans (found in the medicinal mushrooms such as Agaricus blazei, Reishi, Cordyceps, Maitake, etc.) have repeatedly been proven to enhance the body’s production of B-cells, T-cells, and NK cell activity – all of these support a healthy immune response.  Certain foods, namely yacon root syrup, have just the perfect length of sugars and provide us with the sweet taste of a short chain sugar, but the health-enhancing properties of medium and long-chain polysaccharides.  Polysaccharides in aloe vera rejuvenate epithelial cells (skin cells) better than any other food known.  Goji Berries, due to their high polysaccharide content are not only great for the immune system, they are also great for long-term energy and endurance because polysaccharides are broken down more slowly than simple sugars like glucose.

How The Best Food Ever Keeps Getting Better

Now let’s complexify things slightly. It was discovered in the 1980s by Arizona mineral scientist David Hudson that polysaccharides contain more than just hydrogen and carbon. Hudson discovered that certain elements (high energy particles from the atmosphere or geosphere that he called “Ormus”) can be contained within polysaccharides. The “Ormus” elements appear to be at the heart of the “intelligent” behavior of many of the well-researched polysaccharides such beta glucans, mannose, and the others listed below. Under the correct soil and growing conditions, the polysaccharide fraction of superfoods like aloe vera, Goji berries, garlic, etc. can be increased and improved. I mention this, because this is an area of research that I am personally involved in and believe will deliver the next breakthroughs in immune system support and longevity as well as more and more of “the best food ever.”

Summary: Is Sugar Good For Us?

So back to the question…Is sugar good for us?

Answer: A qualified YES.  As long as we cleanse our body of freeloaders (organisms that like to hang out for a free lunch) by intelligently using herbs (like the EJUVA systems), activated liquid zeolites
, MSM (sulfur), superfoods, as well as by maintaining a mineral-rich raw and living foods-based diet, healthy relationships, our common sense (to stay balanced), avoid consuming both unnatural sugars (especially high fructose corn syrup and refined cane or beet sugar) and avoid over-consuming short-chain natural sugars such glucose, fructose, and sucrose we should have few problems with sugar.  That means we must avoid the temptations to: have any refined sugar, have too many fresh or dried fruits at one sitting, use too much sweetener at one time with our beverages, desserts, and treats, etc.

If due to a long-standing health challenge (candida, cancer, poor immunity, etc.) we have to move towards a “low sugar” diet, I recommend that you follow the advice given on this subject in Dr. Gabriel Cousens book Rainbow Green Live-Food Cuisine and my book The Sunfood Diet Success System.

The Eight Essential Sugars

The question appears to be answered. Sugar is an important part of a balanced diet when used appropriately. Recent research over the last 25 years has actually confirmed that not only are sugars good for us, some are essential (just as some amino acids and fatty acids are essential in our diet). Here are a list of eight essential sugars to human health, their properties, and what foods contain them:

Mannose (polysaccharide)

Properties: Anti-bacterial, anti-fungal, anti-viral. Reduces inflammation.

Food and Herb Sources of Mannose: Aloe vera, kelp, shiitake mushroom, fenugreek, carob gum, guar gum, black currants, red currants, gooseberries, green beans, cayenne pepper, cabbage, broccoli, eggplant, tomatoes, turnip, cranberries.

Fucose (simple sugar)

Properties: Anti-viral. Supports long-term memory. Guards against lung diseases. Fights allergies. The abnormal metabolism of this saccharide is associated with cystic fibrosis, diabetes, cancer, and herpes – more fucose helps to alleviate these conditions.

Food and Herb Sources of Fucose: kelp, Wakame seaweed, mushrooms, seeds.

Galactose

Properties: Improves the speedy healing of injuries. Improves memory. Improves the absorption of good calcium.

Food and Herb Sources of Galactose: Most fruits, vegetables, mushrooms, and raw dairy products. Some the fruits, vegetables and herbs that contain galactose include: apples, apricots, bananas, blackberries, cherries, cranberries, currants, dates, grapes, kiwi, mangos, oranges, nectarines, peaches, pears, pineapples, plums, prunes, raspberries, rhubarb, strawberries, passionfruit, echinacea, boswellia, fenugreek, chestnuts, broccoli, Brussels sprouts, avocado, cabbage, carrots, cauliflower, celery, cucumber, potatoes, eggplant, tomatoes, leeks, asparagus, lettuce, green beans, mushrooms (not button mushrooms), beets, onions, parsnips, green peas, pumpkins, spinach.

Glucose (simple sugar)

Properties: Fast energy source. Too much or too little can be problematic. Glucose metabolic disturbances are associated with depression, manic behavior, anorexia, and bulimia.

Food and Herb Sources of Glucose: Nearly all fruits, vegetables, and bee products (bee pollen, honey). Nearly all naturally sweet substances, such as agave, honey, etc.

N-Acetylgalactosamine (polysaccharide)

Properties: Inhibits the spread of tumors. Heart disease causes a low-level of this saccharide.

Food and Herb Sources of N-Acetylgalactosamine: Ocean’s Alive Marine Phytoplankton, Dumontiaceae (red algae).

N-Acetylglucosamine (polysaccharide)

Properties: Immune system modulator. Anti-viral. Anti-inflammatory. Repairs cartilage. Repairs the mucosal-lining that is damaged by Crohn’s disease, ulcerative colitis, and interstitial cystitis. Enhances learning.

Food and Herb Sources of N-Acetylglucosamine: Shiitake mushroom, glucosamine sulfate

N-Acetylneurominic Acid (polysaccharide)

Properties: Anti-bacterial, anti-viral. Enhances learning and brain development. Abundantly found in breast milk.

Food and Herb Sources of N-Acetylneurominic Acid: Lion’s mane mushroom, Ocean’s Alive Marine Phytoplankton, raw dairy products

Xylose (simple sugar)

Properties: Anti-bacterial, anti-fungal. Helps prevent cancer of the digestive system.

Food and Herb Sources of Xylose: Kelp, berries (blackberries, loganberries, raspberries), aloe vera, okra, birch sap, seeds, some common vegetables. Includes: guava, pears, echinacea, boswellia, psyllium, broccoli, spinach, eggplant, peas, green beans, okra, cabbage, and corn.

There are more sugars than just these eight (just like there are more amino acids than the 8 or 9 essential amino acids). The list of food and herb sources of essential sugars (listed above) is by no means complete. Generally, if you eat superfoods (goji berries, bee pollen, marine phytoplankton, aloe vera, etc.), medicinal mushrooms (reishi, cordyceps, maitake, Lion’s mane, etc.), and seaweeds (especially kelp powder, nori, dulse, and sea lettuce) you will get all the essential sugars into your diet naturally.

Raw Foods, Superfoods, and Herbs That Contain Healing Polysaccharides

Here are my comments on Raw Foods, Superfoods, and Herbs that contain short, medium, and long chain sugars. Please review and determine which of these sugars you would like to include in your diet.

Yacon Root Syrup – This incredible superfood contains polysaccharides that help to nourish friendly bacteria and help to alleviate blood sugar disorders.

Goji berries – The goji berry contains polysaccharides that give the goji berry many unique medicinal immune system improving qualities.

Agave Nectar – A great source of glucose, fructose, and inulin (a medium chain sugar). Darker varieties are less glycemic.

Noni – One of the best polysaccharide containing foods in the world. Noni is the only fruit tree in the world that grow directly out of a lava field with no soil.

Aloe Vera – Everyone knows that what aloe does for your skin and digestive system is unmatched by any other food. What is the secret ingredient in aloe? Mannose, an essential sugar!

Bee Pollen – Bee pollen is an excellent source of healthy polysaccharides.

Fruits – In general, berries are the best class of fruits as they contain glucose and more medicinal medium and long-chain polysaccharides than most other fruit types.

Medicinal mushrooms – Try different types of medicinal mushrooms. Start with Reishi. Experiment and discover which ones work best in your body. I personally enjoy Reishi, Lion’s Mane.

Joint Health Rejuvenation by David Wolfe, JD

Introduction

Joint pain and inflammation are symptoms that will concern nearly each and every one of us eventually. Arthritic pain and inflammation are not peculiar to humans, but also affect other mammals – even wild mammals that eat only natural food. This evidence along with research compiled by Douglas Muhall in his book The Calcium Time Bomb indicates that joint pain and inflammation may be caused by infectious organisms that reproduce slowly and become more pronounced with age.

Because we know that certain foods, superfoods, herbs, and supplements fight infectious organisms (e.g. garlic fights viruses, pau d’arco kills fungus, coconut oil dissolves certain types of bacteria) we may deduce that correctly chosen foods, superfoods, and herbs may fight the organisms that affect our joints.

We also know that certain foods, superfoods, herbs, and supplements supply enough minerals to get us out of deficiencies and actually fortify our bodies and protect us from degeneration.

A Little Background

Our joints are some of the least oxygenated regions of our body. Very few capillaries interface with the tissue in and around our joints. Therefore, due to low blood flow, our joints are subject to low oxygenation and an inability of white blood cells to reach our joints to fight infections.

I believe this basic weakness of mammal biology is something we can defend, fortify, and rejuvenate with the correct nutrition strategy.

Here are the nutrients we should be looking for in our food, superfoods, herbs, and supplements that support and defend our joints (either directly or indirectly):

Minerals:

• Sulfur
• Silicon
• Ormus Gold

Vitamins:

• E
• C

Polysaccharides:

• Beta 1,3 Glucans
• Beta 1,4 Glucans
• Beta 1,6 Glucans
• Mannose
• Fucose
• N-Acetylgalactosamine
• N-Acetylglucosamine
• N-Acetylneurominic Acid

Fats and Oils:

• Omega 3 and 6 Fatty Acids (ALA, DHA, EPA, GLA)

Antioxidants

Alpha-mangostin
Gamma-mangostin
Garcinone E
Blue Phycocyanin

Amino Acids

Phenylalanine
Tyrosine
Lysine

Foods, Superfoods, Herbs, and Supplements to Protect our Joints

Listed below are the basic components of the program. These foods, superfoods, herbs, and supplements contain the critical nutrients necessary to nourish and defend our joints. These foods, superfoods, herbs, and supplements are to be ADDED to your diet. We assume that refined sugar, trans-fatty acids (hydrogenated or partially hydrogenated oils), regular table salt, soda, fast food, pasteurized dairy products, cooked conventional wheat and corn products, drugs, and other excesses have been (or are being) removed from your diet.

Let’s review these foods, superfoods, herbs, and supplements briefly. Keep in mind that you can click on any of the products to learn more about them and to purchase them.

HEMP PRODUCTS (seeds, protein powder, oil):

HEMP SEEDS:

Hemp seeds are considered by leading researchers and medical doctors to be one of the most nutritious food sources on the planet. Shelled hemp seed is packed with 33 percent pure digestible protein and is rich in iron and vitamin E as well as omega-3 ALA and omega 6 GLA. Hemp also contains three times the vitamin E contained in flax. A recent report funded by the Canadian government states that hemp protein is comprised of 66 percent high-quality edestin protein, and that hemp seed contains the highest percentage of this of any plant source. Edestin contains the following amino acids in significant quantities: tryptophan, phenylalanine, tyrosine, and lysine.

In 1915, the Journal of Biological Chemistry discussed edestin at length. A later issue published a vegetable protein study. In the study, edestin was considered suitable as a sole protein source for animals. The study also stated that “the relatively large amounts of lysine present in the…hempseed…is especially noteworthy.”

HEMP PROTEIN POWDER:

Hemp protein powder, is made from raw, hemp seeds (cold-processed at less than 85 degrees). It is super finely milled to contain 37% protein, with much of the oil removed. Hemp Protein is a balanced, “whole” protein, rich in essential fatty acids, amino acids, vitamins, minerals and anti-oxidants.

Hemp’s superior 66% edestin and 33% albumin protein structure is the highest in the plant kingdom, making it the Gold Standard of Plant Protein.

HEMP SEED OIL:

Hemp is one of very few plants that contains both of Omega 6 (GLA) and Omega 3 (ALA) an even rarer fatty acid. Hemp oil normally contains about 80% polyunsaturated fatty acids, with Omega 6 and 3 in a ratio of 3:1.

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MSM (powder or capsules

MSM is a naturally occurring form of dietary sulfur found in fresh raw foods that are involved in the cycle of rain. MSM is deficient in foods grown in greenhouses or in foods grown through irrigation. MSM is volatile and destroyed by cooking. In the body, MSM softens leathery internal tissues by rebuilding connective tissue with elastic sulfur bonds. This is how MSM lives up to its reputation of building collagen and maintaining healthy joints. This is also why MSM increases flexibility (good for yoga), hastens recovery time from sore muscles, and is excellent for recovery from athletic injuries.

Because of its collagen-building properties, MSM creates smooth skin, thick lustrous hair, and strong nails. MSM makes the tissues more permeable so that they may move nutrients in and toxins out with greater ease. MSM has a remarkable effect at neutralizing foreign proteins (i.e. allergens, toxins, undigested food) making it anti-inflammatory. MSM works particularly well in conjunction with vitamin-C rich foods.

MSM LOTION:

Get your MSM from the outside in! What you put on your skin is just as important as what you take into your body via food. MSM lotion/cream does more than just soften and moisturize your skin, it helps restore and rejuvenate dry, rough skin, leaving it smooth and silky. This pure cream delivers all the value of MSM directly to the skin surface. Because a past or present MSM deficiency may have created scar tissue and wrinkles, this cream should be applied daily directly to damaged skin. Also, great to apply to the joints directly or to sunburns, mosquito bites, and/or most any type of skin irritation. Excellent for shaving!

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KELP POWDER:

Ground kelp granules are a convenient way to get your sea minerals and polysaccharides on a daily basis. They are “salty” yet low in sodium, thanks to their rich complement of other mineral salts. Kelp granules are an especially rich source of fucose (polysaccharide), potassium, iron, iodine, vitamin B6, riboflavin, and dietary fiber, and also contain a natural substance, glutamic acid, that enhances flavor and tenderizes fibrous foods. Phytochemicals in kelp have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from our bodies.

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TOCOTRIENOLS:

Tocotrienols are the most potent source of vitamin E and a rich source of B vitamins. Until recently, Vitamin E was thought to be composed of several TOCOPHEROLS, the most powerful form of which is ALPHA-TOCOPHEROL. Vitamin E is of great nutritional importance. All body tissues, especially the adrenal and pituitary glands, have high concentrates of Vitamin E, but storage is mainly in the muscles, fatty tissues, and liver. Recently, a new class of compounds related to the TOCOPHEROLS has been discovered, and these compounds are called TOCOTRIENOLS. According to a noted expert in the field of Vitamin E research, ALPHA-TOCOTRIENOL is 40-60 times more potent than ALPHA-TOCOPHEROL. At the present time, there are four named TOCOTRIENOLS. An additional 20 unnamed TOCOTRIENOLS have been discovered. By way of example, DELTA-TOCOTRIENOL is 200 times more potent than ALPHA-TOCOTRIENOL. This bottle contains alpha, beta, gamma, and delta tocotrienols.

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BLUE MANGOSTEEN:

The key active ingredients in the mangosteen rind are a group of antioxidants called “xanthones.” Thus far, at least 40 different xanthones have been identified in the mangosteen, each with a different array of healing properties. The three most well-studied mangosteen xanthones at this time are: alpha-mangostin, gamma-mangostin, and garcinone E.

Catechin and other polyphenol antioxidants similar to those found in cacao beans are present in the mangosteen rind. Soothing polysaccharides similar to those found in aloe vera, noni and medicinal mushrooms are also found in the mangosteen rind.

Blue Mangosteen also contains a unique proprietary blue-pigment spectrum extract of Klamath Blue-Green Algae (Aphanizomenon Flos-Aquae). This extract contains significant amounts of the health-enhancing, blue antioxidant, phycocyanin and the extract also contains mental-focus supporting phenylethylamines (PEA’s). The rare, blue phycocyanin helps fight inflammation and it also helps the body to produce more rejuvenating stem cells. Research on the health-enhancing effects of phycocyanin may be found in the book: Primordial Food by Christian Drapeau, MSc.

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CHUCHUHUASI TEA:

Chuchuhuasi is the bark of a giant Amazonian climax rainforest tree that can reach a height of greater than 30 meters.

Chuchuhuasi tea is used to specifically alleviate arthritic joint pain and most types of back pain.  As an herb of extraordinary power, Chuchuhuasi also has other healing properties such as immune system improvement, tension relief, and adrenal support.

A wonderful Chuchuhuasi joint healing bark tea recipe could include: Chuchuhuasi (10 grams) Pau D’Arco (5.0 grams) Cat’s Claw (3.5 grams) Goji Berries (20 grams) 1 raw vanilla bean (This makes 2.5 liters of healing tea)

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ORMUS GOLD:

Ormus gold is a mineral product containing Ormus gold, silicon, and distilled water. This products is the result of over ten years of research by David Wolfe and his team. Research into Ormus gold was initiated by David Hudson’s rediscovery of unique minerals which he called monoatomic elements and which have since become known and elaborated upon through the internet community as Ormus.

Because Ormus gold is a mineral that is present in the joints, the use of Ormus gold may provide radical relief from joint pain and defend against joint degeneration.

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IMMUNE BUILDER:

Immune Builder by Mushroom Sciences is a powerful blend of medicinal mushrooms, all of which are notable for their high content of the immune system supporting, connective-tissue building, joint healing, and skin youthening molecules known as beta glucans. Beta glucans is a specific type of polysaccharide (glyconutrient) similar to those found in yacon, goji berries, kelp, and aloe vera.

Each of the mushrooms in Immune Builder contains beta glucans with unique shapes, allowing each of them to fit into special receptor sites on different immune cells in the human body. Once the ‘key’ of a beta glucan fits into the ‘lock’ of the receptor site on an immune cell, a specific immune response is generated. The different shapes of these beta glucans produce a wide array of immune responses.

Immune Builder contains the following polysaccharide-rich ingredients: Agaricus blazei fruit body extract, Cordyceps sinensis Cs-4 mycelium extract, Coriolus versicolor PSP extract, Reishi (Ganoderma lucidum) fruit body extract, Shiitake (Lentinula edodes) extract, Standardized Patented Extract derived from Maitake Mushroom (Grifola frondosa).

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ALOE VERA:

Aloe vera is a desert succulent native to East and South Africa which is now grown all over the world. The leaf contains a mucilaginous gel. This gel contains mannose and other polysaccharides that immediately decrease inflammation and pain. Aloe vera is also an excellent source of sulfur and ormus minerals.

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OCEANS ALIVE MARINE PHYTOPLANKTON:

Marine Phytoplankton are tiny ocean dwelling micro-algae (very tiny plants) that form the basis of the Earth’s entire food chain. Gram-for-gram, Oceans Alive Marine Phytoplankton is likely the most nutrient-dense, alkaline superfood on Earth.

Ocean’s Alive Marine Phytoplankton is a raw, original, enzyme-rich living superfood product.

Marine Phytoplankton is:

* The best plant-based source of long-chain omega 3 fatty acids (DHA, EPA).
* A natural source of plant-based vitamins, minerals, antioxidants, polysaccharides, and protein.
* A complete protein source. In fact, Marine Phytoplankton is over 60% protein by weight. Oceans Alive contains tryptophan, phenylalanine, tyrosine, and lysine.

Authentic Food and Nature Farming by Dr. Gabriel Cousens

The following is extracted from Rainbow Green Live-Food Cuisine by Gabriel Cousens. This article explains what authentic food and nature farming is to our readers and the importance of these principles.

Authentic Food

Authentic food is a concept that helps us absolutely optimize the idea of what quality food should be. The goal is to produce the most nutritious high-energy food possible while protecting the soil for future generations. The farmers that are involved in this adventure each year probe even deeper into the soil-plant-animal nutrition cycle and how to optimize it. Authentic foods stand in contrast to food giants who are beginning to take over the word “organic” and who do not understand the traditional small organic farmer’s commitment and energy involved in producing the highest quality food. The authentic approach is a response to the transition of organic food production from small farms to big time farming.

Authentic farming has to do with what we can do to add energy to food and soil, by love and devotion in its production. This allows us to absorb the highest energy from our food, which is the main way that we derive energy from the planet. Authentic food lifts food to a new level and quality.

The term authentic has to do with farmers who are focused on quality. It identifies fresh, organic food produced by local growers. The concept of authentic goes right down to the fundamentals of how food was offered in the past. These principles are:

1. all food is produced by the growers who sell it;
2. fresh fruits and vegetables are produced within a 50-150 mile radius of the place of their final sale;
3. seed and storage crops are produced within a 300-mile radius of their final sale;
4. the growers’ fields and greenhouses are open for inspection at any time and the customers themselves can be the certifiers of their food;
5. all of the agricultural practices used on the farm selling under authentic are chosen to produce food at the highest nutritional and vibrational qualities;
6. soils are nourished as they are in the natural world with farm derived organic matter, minerals, and particles from the ground rot;
7. green manures and cover crops are included with the broadly based crop rotations to maintain biodiversity;
8. pest positive rather than pest negative philosophy is involved, recognizing that pest appear when there is an imbalance, and focusing on how to correct the cause of the problem rather than treating the symptoms. This is a holistic approach to farming. The goal, of course, is vigorous, healthy crops that are endowed with inherent powers to resist pests.
9. Any authentic farm or garden land would be a genetically modified organism free zone.

The definition of authentic farming is local, seller grown, fresh, organic food which supports the health of the ecosystem, our bodies and the local economy.

Nature Farming

The basis of Nature Farming is an appreciation for the power of “living soil”, which is the key factor that makes the system sustainable and resilient. Living soil is created through the interaction of plants and the life of the soil, especially the microorganisms, earthworms, mites and countless other creatures. In the forests and prairies, living soil is created by the accumulation of plant debris from season to season.

Plants provide the food that serves as the primary production of these ecosystems, thereby supporting the extended food chains that develop there. Next to the plants, the microorganisms and other soil life are the most critical to the stability and productivity of the system. Microorganisms recycle the plant material and release nutrients to further promote plant growth. Microorganisms form symbiotic relationships with plant root systems and help provide nutrients, such as phosphorus, to plants in exchange for exudates from the plant root. Animals, from earthworms and mites, on up, dwell and feed upon the soil-plant complex. This is the natural scheme of things, and humans evolved from this ecological base.

The Truth About Vegan Protein Dr. Gabriel Cousens

Many people who aren’t vegan question vegans about their vegan protein intake.  The following is an excerpt from Spiritual Nutrition: Six Foundations for Spiritual Life and the Awakening of Kundalini by Dr. Gabriel Cousens, M.D. that will hopefully clear up some questions about vegan protein.

Fact and Fear

The high versus low-protein controversy is more an issue of fear and confusion than fact.  The high-protein approach to nutrition was initially based on nineteenth century German research that asserted people need a minimum of 120 grams of protein per day. This high protein thinking lingers today, even though the requirement is now considered by conventional nutritionists to be 60-90 grams of protein each day. But expert research around the world suggests that the real protein requirement is closer to 25-35 grams, and less if the protein we eat comes from live foods. It is also interesting to note that the average protein concentration in mother’s milk is just 1.4 percent, sufficient to supply the human organism with all the essential amino acids and protein needed during the period of most rapid growth and brain development. Apes, considerably stronger that humans, live on a fruitarian diet that averages between 0.2 and 2.2 percent protein, equivalent to the protein concentration in human breast milk. These facts lead one to question: Just how much protein do we really need?

Excess Protein and Degenerative Disease

In terms of metabolic combustion, excess protein in the diet does not “burn cleanly.” It has been associated with creating an over-acid system due to the accumulation of toxic wastes such as uric acids and purines in the tissues. The late nutrition expert, Paavo Airola, Ph.D., pointed out that overeating protein “contributes to the development of many of our most common and serious diseases, such as arthritis, kidney damage, pyorrhea, schizophrenia, osteoporosis, atherosclerosis, heart disease, and cancer: and that a “high protein diet causes premature aging and lowers life expectancy.”

A high animal protein diet includes twenty times more phosphorous than calcium, which in turn depletes calcium resulting in osteoporosis and tooth decalcification. Studies strongly suggest that most people eat too much protein, and that excess protein, especially if it is meat protein, is detrimental to our health.

The Wendt doctrine, a result of thirty years of research by a family of German physician researchers, connects excess protein consumption to some forms of chronic degenerative disease. The Wendts were able to prove with electron microscope pictures, that excess protein clogs the basement membrane, which is a filtering membrane located between capillaries and cells. This membrane helps regulate the flow of nutrients and waste products between capillaries, cells, and fluid in the tissues they penetrate. The more excess protein there is in the diet, the more protein is lodged in the basement membrane. This makes it more difficult for proteins, other nutrients, including oxygen, to enter the cells and for waste to exit.

Eventually, the basement membrane becomes so clogged with excess protein that the cells on the inside of the capillary walls begin to store and secrete the excess protein in insoluble forms that accumulate on the inside of the capillaries and arteriole walls, causing atherosclerosis, hypertension, adult-onset diabetes, and what the Wendts term capillarogenic tissue degeneration. This system-wide condition produces cellular malnutrition. The key understanding is that excess protein in the diet results in a protein storage disease that slowly chokes off the system. It is much harder to meditate when one is choking on a cellular level and the vitality of the system is slowly dying out. The Wendts found that this whole process could be reversed by stopping the intake of all animal protein for one to three months and by eating a low protein diet.

Protein Combining Is Unnecessary

One of the most unnecessary vegetarian practices is combining protein at meals. This inaccurate concept is that our system only utilizes protein in its complete state and we must eat all the amino acids at once to supply sufficient protein for our system to use metabolically. This fearful type of thinking comes from the idea that we do not store proteins and amino acids. The Wendt doctrine clearly proves that this is not true.

The biggest fear generated by pro-meat eaters and new vegetarians is about not getting enough protein.  The real problem is just the opposite: we take in too much protein.  According to the Max Planck Institute for Nutritional Research in Germany, considered by Paavo Airola to be the most respected and reliable nutritional research organization in the world, there are many vegetable sources of protein which are superior or equal to animal proteins. The Max Planck Institute found complete vegetarian proteins, those which contain all eight essential amino acids, to be available from almonds, sesame, pumpkin, and sunflower seeds, soybeans, buckwheat, all leafy greens, and most fruits. Fruits supply approximately the same percentage of complete protein as mother’s milk. Airola feels “it is virtually impossible not to get enough protein, provided you have enough to eat of natural, unrefined foods.”

Twenty-five to thirty grams of protein are more than sufficient for our protein intake. If the protein is taken in its live-food form, even less is needed. In many cases, as our system changes with meditation, fasting, eating lighter, and increasing live-food intake, our basement membranes become clear, more porous, and thinner, so the protein we take in moves into the cells more readily. With reduced blockage, more of the protein we eat pushes itself through the basement membrane into the cells, so our protein needs spontaneously drop. Perhaps over time we might find that no more than the 1.4 percent protein in mother’s milk is all we need. The lower limits are not clearly established on the materialistic plane for one who is undergoing a spiritual metamorphosis.

Protein and Spiritual Evolution

What can be said is that excess protein, whether from animal or vegetable sources, slows the flow of the subtle energy in the system and decreases our capacities as superconductors. It acts as a sludge to our body energy in general and specifically to the Kundalini energy. In fact, when the Kundalini energy becomes too intense for some individuals, the author often recommends eating lots of vegetarian protein, and rarely even meat, to slow it down. This mild dietary change has worked well for people, and is one way to regulate the flow of the Kundalini energy.

The author first noticed this general sludge effect after he changed his diet to vegetarian in 1972. As the author’s basement membranes cleared out of the toxic protein storage load, he began to sense when he was eating too many nuts and seeds to compensate for the supposedly low protein of a vegetarian diet. When overcompensating, he would feel toxic, acidic, sluggish, and it was harder to focus in meditation. Through self-experimentation, the author found the correct amount of protein intake to feel clear and energized. Over the years, as his basement membranes have cleared, he has slowly decreased his protein intake based on this feedback system. The point is that there are no rules. Through self-observation, as our spiritual practices and bodies change, it is possible to determine what our individual protein needs are. A low-protein intake is not the goal or even an idealization. To eat what helps us maximize the flow of energy in the body, the activity of Kundalini, and the experience of our God Communion is the purpose of an appropriate, moderate, low-protein diet.

Great Qualuity Sources of Plant Based Protein/ Amino Acids: Hemp Seeds, Spirulina, Cholrella, Maca, Goji Berries, Algaes and Marine Phyto Plankton, Sprouts, Greens, Nuts & Seeds & Mylks of.

3 Delicious Vegan Vitamix Ice Cream Recipes

Here are are 3 easy to make and super tasty vegan ice cream recipes that are done with a Vitamix blender. Click here to learn more about what a Vitamix is. Feel free to experiment with all of these vegan ice cream recipes. Try adding different types of fruit and substituting different kinds of milk in your recipe.

Vegan Blueberry Ice Cream Recipe

Yield: 3 cups (720 mL)

• 1 cup (240 mL) of almond milk
• 2 cups frozen blueberries
• 3/4 cup sugar or other sweetener, to taste
• 1/2 teaspoon vanilla extract

Place all ingredients in Vita-Mix container in order listed.  Secure 2-part lid.  Select VARIABLE, speed #1.  Turn on machine and quickly increase speed to #10; then to HIGH.  Use tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture.  Stop machine.  Do not overmix or melting will occur.  Serve immediately.

Buying and Storing Fresh Blueberries: The whitish “bloom” that gives fresh, plump blueberries a powdery appearance is a good thing! It’s a natural protective coating and should not be washed off until you’re ready to eat them. Refrigerate them right away in a covered container that’s not made of metal.

Vegan Cranberry Orange Tofu Ice Cream Recipe

Yield: 3 cups (480 mL)
Processing Time: 30 to 60 seconds

• 6 ounces (175 g) lite tofu
• 1/2 (65 g) orange, peeled
• 1/4 to 1/2 cup sugar or other sweetener, to taste
• 3/4 cup cranberries
• 2 cups ice cubes

Place all ingredients in Vita-Mix container in order listed. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Use the tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding another cup of frozen cubes. Process until smooth.

Vegan Peach Soy Ice Cream

Yield: 3 cups (720 mL)
Processing Time: 30 to 60 seconds
Speed: Variable to High

• 1 cup (240 mL) soy milk
• 2 cups frozen peach slices, unsweetened
• 1/4 cup sugar or other sweetener, to taste
• 1/2 tablespoon vanilla flavoring

Place all ingredients in Vita-Mix container in order listed. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Use tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding another cup of frozen cubes. Process until smooth.

Variation: Other frozen fruits may be substituted.

3 Tasty and Wholesome Vegan Cereal Recipes

Here are are 3 tasty and wholesome vegan cereal recipes that are done with a Vitamix blender. You can use any type of blender, but we prefer the Vitamix. Click here to learn more about what a Vitamix is. Feel free to experiment with all of these vegan milk recipes.

Vegan Apple-icious Whole Grain Cereal Recipe

• 1/4 cup brown rice
• 1/4 cup wheat kernels
• 1/4 tsp salt
• 1 cup water
• 1/2 cup apple cider
• cinnamon stick
• 1/2 apple, quartered and peeled
• 2 tsp walnuts
• sweetener of choice (optional)

Directions: Place wheat, rice and salt in dry container and secure lid. Select Variable 7 and turn machine on. Blend for 15 seconds.

Place liquid ingredients and cinnamon stick into a pan and bring to a boil. Stir in wheat and rice mixture. Reduce heat to low and simmer covered for 20 minutes.

Place walnuts and apple in wet container and secure lid. Select Variable 4 and turn machine on. Blend for 5-10 seconds, or until apple is finely chopped. Add to wheat/rice mixture with 5 minutes left in cooking process.

Vegan Apricot-Brown Rice Cereal Recipe

Yield: 3 1/2 cups

1 cup brown rice
3 1/2 cups (840 mL) water
1/2 teaspoon salt
8 dried apricots
2 tablespoons sunflower seeds
1/4 teaspoon almond extract

Place brown rice in the DRY container. Secure 2-part lid. Select VARIABLE speed #1. Turn on machine and quickly increase speed to #7 or #8. Grind to desired degree of fineness, about 10 seconds. If a finer cereal is desired, grind longer. In a saucepan, heat salted water to boiling. Slowly add cracked rice to boiling water, stirring constantly with a wire whisk. Reduce temperature to LOW, cover and simmer for 20 minutes. Stir frequently.

While rice is cooking, use the WET blade container to chop apricots. Secure 2-part lid. Select VARIABLE speed #1. Turn on machine and quickly increase speed to #5 or #6. While machine is running, drop apricots through the opening in the lid. Turn the stove off and add chopped apricots, sunflower seeds and almond extract to the cooked cereal, stir. Cover and let stand for an additional 5 minutes.

Vegan Creamy Rice Cereal Recipe

Yield: 1 3/4 cups (420 mL)

• 1/2 cup rice
• 1/4 teaspoon salt
• 2 cups (480 mL) water

Place rice in the DRY blade container. Secure 2-part lid. Select VARIABLE speed #1. Turn on machine and quickly increase speed to #7 or #8. Grind to desired degree of fineness, about 10 seconds. If a finer cereal is desired, grind longer.

In a saucepan, heat salted water to boiling. Slowly add cracked rice to boiling water. Sitr constantly with a wire whisk. Turn heat to LOW, cover and simmer 8 to 10 minutes . Stir frequently.

Cook’s Note: For a very fine toddler cereal, turn speed to HIGH, and grind to desired degree of fineness.

6 Super Yummy Vegan Milk Recipes

Here are are five super nutritious and super delicious vegan milk recipes that are done with a Vitamix blender.  You can use any type of blender, but we prefer the Vitamix.  Click here to learn more about what a Vitamix is.  Feel free to experiment with all of these vegan milk recipes.

Vegan Almond or Cashew Milk Recipe

Yield: 3 1/2 cups (840 mL)
Time: 2 minutes

• 1 cup raw almonds or cashews
• 3 cups (720 mL) water
• sugar or sweetener, to taste (optional)

Place all ingredients in Vitamix container in order listed. Secure the 2-part lid on the Vitamix.  Select VARIABLE, speed #1.  Turn on machine and quickly increase speed to #10; then to HIGH.  Run for 2 minutes or until smooth.

Note: If you desire to strain away sediment, place a fine mesh sieve over a large bowl.  Pour almond milk slowly into sieve and allow to filter through, or stir the milk in the sieve with a spatula to encourage it to pass through more rapidly.  Do not strain if using cashews.

Vegan Quick Soy Milk Recipe

Yield: 5 1/2 cups (1.3 L)
Time: 10 to 15 seconds

• 12.3 oz. block lite tofu
• 1 quart (.95 L) water

Place all ingredients in Vita-Mix container in order listed.  Secure two-part lid.  Select VARIABLE, speed #1.  Turn on machine and quickly increase speed to #10; then to HIGH. Run for 10-15 seconds or until smooth.

Note:  If desired, flavor the soy milk with up to 1 tablespoon pure vanilla extract and up to 2 tablespoons brown sugar.  This soy milk separates when refrigerated. Shake well before using.

Vegan Rice Milk Recipe

Yield: 2 cups (480 mL)
Time: 2 to 3 minutes

• 1/2 cup brown rice, cooked
• 2 cups (480 mL) water
• 1/2 to 1 tablespoon brown sugar or other sweetener, to taste

Place all ingredients in Vita-Mix container in order listed.  Secure two-part lid. Select VARIABLE, speed #1.  Turn on machine and quickly increase speed to #10; then to HIGH. Run for 2 to 3 minutes or until smooth.  Store leftovers in refrigerator.  Shake well before using.

Note: Add teaspoon of vanilla if desired.

Vegan Sesame Milk Recipe

Yield: 2 1/2 cups (600 mL)
Time: 2 minutes

• 3/4 cup sesame seeds
• 2 cups (480 mL) water

Place all ingredients in Vita-Mix container in order listed.  Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH.  Run for 2 minutes or until smooth.  Store in refrigerator.  Shake well before using.

Note: Sesame milk has a slightly bitter flavor. For best results, toast seeds to improve flavor.

Vegan Soy Milk Recipe

Yield: 3 1/2 cups (840 mL)
Speed: Variable to High Time: 2 minutes

Tip: Flavor your vegan soy milk with:

• 1/2 teaspoon table salt
• 1/2 teaspoon pure vanilla extract
• Sweeten to taste with your favorite sweetener

Step 1:

• 1 cup dry soybeans (about 2 cups/480 mL soaked)
• 4 cups (.95 L) water

Soak the dry soy beans in water overnight. Then rinse and drain 3 times.

Step 2: Place beans and 4 cups (.96 L) water in Vita-Mix container. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 2 minutes.

Step 3: In a large covered pot, bring mixture just to a boil over Medium-High heat. Watch carefully so it doesn’t boil over or scorch. When foam suddenly rises in the pot, remove from heat.

Step 4: Strain mixture through 4 layers of cheesecloth or in a muslin bag.

Step 5: Bring strained liquid to a boil. Stir frequently to keep from scorching. Simmer over Low heat for 15 minutes. This procedure is necessary to deactivate an enzyme which makes the protein indigestible.

Vegan Sunflower Seed Milk

Yield: 2 1/2 cups (600 mL)
Time: 2 minutes

• 3/4 cup sunflower seeds
• 2 1/2 cups (600 mL) water

Place all ingredients in Vita-Mix container in order listed. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 2 minutes or until smooth.

Note: If desired, sweeten to taste with your favorite sweetener.

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