RawGuru's FREE Monthly Online Newsletter: Issue 4

RawGuru's Free Monthly Online Newsletter: Issue 3
"It is not work that kills men; it is worry. Work is healthy; you can hard put more upon a man than he can bear.
Worry is rust upon the blade. It is not the revolution that destroys the machinery, but the friction.
Fear secrets acids; but love and trust are sweet juices."
--Henry Ward Beecher

IN THIS ISSUE

1. Current News and Insights (RawGuru's store, live radio show, young coconut video and pictures, liquid living b vitamins, Raw Family dinner and lecture, live chat with Juliano, sites of the month, potluck recipes, raw food pioneer, junk food giggles, jokes, fruit of the month)

2. NEW Interviews with Alex Malinsky, Kelly Gray and Juliano Brotman!

3. Gourmet and Simple Recipes (Pink Cranberry Cider, Kale Salad, Pecan Pie Truffles, Coconut Cream Cones)

4. Informative Articles (Just Another RAWsome Journey, Max Stress B Nano-Plex, Color Breathing Techniques, Raw Eats, Hugging Woody, Stop Messing with Nature, Coffee, Food of the 21st Century)

5. Pictures and Recipes of the Raw Wedding Cake!

6. Q and A with RawGuru!

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1. Current News and Insights

- Grand Opening of RawGuru's Store!

Huge savings on all your favorite raw food equipment and foods.(food items will be added soon!) Click here

-Click here if you missed the raw food live radio show with Alex Malinsky, Donna-Jean Angelillo and Joseph Custer! Very informative and funny!

-Click here to learn how to open a young coconut with step-by-step pictures and a video by Alex Malinsky!

-Click here to order Liquid Living B Vitamins! The best B-complex supplement on the planet!

-Click here to see pictures and a summary of the Raw Family Dinner and Lecture in Florida!

- Chat LIVE with one of the greatest raw food chefs ever! Juliano Brotman! Author of RAW the original UNcookbook
Nov. 20th at 9:00pm EST. only at www.rawfoodchat.com. For more info please visit www.rawfoodchat.com.

-Sites of the Month: www.rawbliss.net Support Kelly and her beautiful new site! And... Kasha's new website www.rawzion.com which is geared more towards the spiritual aspect of the raw foods lifestyle! (Both sites were created by me! If you want a website, email me for a price quote!)

- Last Call! Raw Potluck recipes wanted for a new RAW recipe book! Please send all your favorite original raw potluck recipes to alex@rawguru.com. Please include your name, the recipe and a sentence on why you chose it! You will be automatically entered into a raffle for a chance to win a brand new Vitamix 4500, a 9 tray excalibur dehydrator, or a saladacco! If your recipe is chosen your name will be in the book which will be published shortly!

- Junk Food Giggles
Canadians believe that junk food is an important food group. Most kid's breakfast cereals have over 50% of their calories as sugar. The good news is that the box is high in fiber. Cookie addicts have crummy lives. Donuts have holes to remind you of the nutrition your missing. Vegetarians honestly believe that vegetables have no feelings.

-Random Joke of the month:
A blond ordered a pizza and the clerk asked her how many pieces she wanted it sliced into, six or twelve? "Six", she said, "I could never eat twelve".

-Fruit of the month: The Pear
"The pear is the grandfather of the apple, its poor relation, a fallen aristocrat, the man-at-arms of our domains, which
once, in our humid land, lived lonely and lordly, preserving the memory of its prestige by its haughty comportment."
- Francois Pierre de la Varenne

Read the history about the pear here.

-Start your Free raw food journal here !

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2. Interviews

-Click here to read the most recent interview with Alex Malinsky by Philip Madeley from the TOL!

-Click here to read an interview with Kelly Gray as she talks about raw food and pets!

-Click here to read the an interview from the hottest raw food chefs on the planet! Juliano Brotman!

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3. Gourmet & Simple Recipes by Alex Malinsky

Juice of 2 oranges
2 tsp. orange zest
2 quarts cranberry juice (no store bought juice, must be juiced by you!)
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
honey or agave, to taste

In a big bowl, combine orange juice, orange zest, cranberry juice, cinnamon sticks, and ginger. Taste, and add honey or agave if desired. Serve chilled or warm it up in a pot and serve warm. Make sure the heat doesn't go above 100 degrees F.

Snow pea Kale Salad with Citrus Dressing

1 bunch dinosaur kale
3/4 cup sliced fresh snow peas
1/3 small red onion (sliced)
2 tsp. honey
1 avocado
3 tbs. chopped parsley
1/2 tsp. fresh or dried rosemary
2 tbs. olive oil
2 tsp. lemon juice
1 tsp. lemon zest
1 tsp. Celtic sea salt
1/4 tsp. nutmeg

Blend the olive oil, lemon juice, zest, nutmeg, honey, avocado, rosemary, parsley and salt until smooth. Mix this dressing with the rest of the ingredients and massage the salad for 4-7 minutes. Garnish with diced red bell pepper and minced parsley.

Pecan Pie Truffles by Chef Donna-Jean Angelillo

Crust
1 1/2 cups raw pecans
Grind in the food processor, set aside in a large bowl

Truffles
2 cups pecans
16 Medjool dates

Mix in processor until dough like consistency is formed.
Roll mixture together in bite size rolls. "Lovingly" coat the truffles with pecan pie crust and devour..

Coconut Cream Cones by Tree of Life cafe

1 cup golden flax seeds (ground fine)
2 cups almond pulp
1/2 cup soaked raisins with soak water
Pinch of salt

Process everything until smooth. Add a little water if needed. Spread the batter onto teflex sheets to form 8" rounds. Dehydrate until pliable about 6-8 hrs.

Coconut Cream

2 cups young coconut meat
1 tsp. coconut oil
1/2 cup coconut water
5-8 soaked figs
1/2 tsp. cinnamon

Blend everything till smooth and thick. Chill until ready to use.

Assembly: Take the rounds out of the dehydrator and form them into cones. Add a 1-2 tbs. of the coconut cream inside and enjoy! You can also add some fresh berries, cacao, citrus zest, etc... into the cream for a unique and refreshing taste!

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Well, like the title implies, this is just another raw journey, made by just another raw-foodist. So, here goes nothing (or everything):

I was never unhealthy, never overweight, never had any serious health challenges. I was a little better off than the “norm”. I was breast-fed for the first eight months of my life. My mother didn’t vaccinate me as an infant, and instead had me immunized at a less dangerous period of my life: when I was three. I was fed healthy cooked food, mostly homemade, and always minimal amounts of fast food. Pretty good. Great, actually, compared to the normal standards.

But then it happened: my mom became too busy. I was about five, more or less. You see, my mom had always been the type to do all the cooking, all the housework, entertain my sister and I practically by herself, and until I was two, she managed this spectacular feat with a job! Now, you don’t see that very often, do you? However, suddenly the burden she had been carrying for five wonderful, but strenuous years, came crashing down upon her. She began to relent. And, thus, we became more normal. We ate a little more at fast food restaurants, she bought more “no prep” meals, and all the while, my dad was too busy providing for the family to help much.

Well, by the time Ciara, my youngest sister, was born in ’94, we were slowly being sucked into the unhealthy world. Now, to give the audience a perspective of how healthy “unhealthy” was for us, I’ll share this story as an example:

In kindergarten, at the age of six, my class and I were playing a game with gummy bears: those delightful, but deadly, little creatures. When we finished the game, Mrs. Burnside, the nice kindergarten teacher there, told us we could eat our gummy bears and then walked around the little circle of kids, holding out the bag of candy and asking each child if they wanted anymore. Now everyone knows that a little child will naturally gravitate towards candy, or anything sweet, for that matter. However, because of my mother’s teachings, I just stood there, holding my gummy bears, which were now melting, in my hands. The teacher noticed me and offered me more gummy bears, looking quizzically at the remaining lonely bunch of bears in my hands.
“No thank you,” I said, meekly, “my mommy doesn’t like me to eat sugar.”

Finish reading this amazing story here!

Max Stress B Nano-Plex
by Alex Malinsky

I recently discovered this amazing living b-complex supplement. I am not really into supplements but decided to give this one a try. I put 2 drops of it under my tongue and after about 2-3 hrs noticed an increase in energy and mental strength. I didn't feel spacey or confused. My nerves were relaxed and I felt amazing! When I went to bed that night I had one of the best sleeps ever!
I was very excited to tell everyone about this product! BUT... I wanted to see for myself if it really worked before selling it to the public. These past few weeks I have been taking it everyday and feel a huge difference. This is one of the only few raw supplements that I really felt a dramatic difference and now want to share it with the rest of the raw food world! Click here to order and read more about it!

Color Breathing Techniques

We can create Color Healing Energy inside our bodies by consciously manipulating the environmental electromagnetism in the air we breathe. This is done by focusing on the breathing; imagine each breath as coming from opposite sides (simultaneously) on a straight line into the body. The Color Healing Energy is easier to create if we start our breathing concentration in the chest area.

Click here to learn how!

When Joyce Sinclair eats lunch, her employees inevitably pop in to see what’s on the menu. Sinclair, who on a raw-food diet, might bring in lasagna, with zucchini standing in for the noodles. Or it might be fairy fudge, made of spirolina and coconut. On this particular day, they’re fascinated that she reaches into a bag of dehydrated seaweed, a crunchy snack that stands in for potato chips. Anyone who makes a face is forced to try it. As the boss of Tattoo Manufacturing Inc. in Tucson, Ariz., she has that kind of power.

Sinclair isn’t forging brand-new ground. The same diet has been embraced at various points by celebs like Woody Harrelson, Demi Moore and Alicia Silverstone. It may be a poor cousin to the Atkins and Zone diets, but it’s catching on. Raw-food restaurants are sprouting up in cities across the country. Sushi Nori contains vegetables, nutseed pate and seaweed to make a simple and delicious raw meal.
Scripps Howard News Service photo

Here’s the premise: Raw foods are believed to contain essential food enzymes, which are destroyed, along with other vitamins and minerals, through cooking. Cooked foods not only are harder to digest, practitioners say, but also can clog up systems with fats and proteins. Dehydrating food is allowed, because enzymes are not destroyed until temperatures reach 116 degrees.

Hugging Woody by Chelsea Cain

Woody Harrelson is hugging me. is one of those come-to-papa hugs. I was trying to get off the bus with a professional handshake but he held his arms wide, locked eyes, and his chest suddenly seemed to expand right there in front of me. There was no getting out of it. It was hug or snub.So now we are hugging. He has both his arms around me, full chest-to-chest contact, and I am thinking: I knew I should have worn deodorant.

Just one hour earlier
The hemp oil bio-fuel powered bus is late. Woody Harrelson is rolling through town promoting his new documentary, "Go Further," which chronicles his bicycle ride down the West Coast with a hemp bus full of friends. The movie promotes raw foods, organic eating, hemp, vegetarianism, yoga and other good stuff. Woody is the star (along with the late Ken Kesey, the driving force behind the original bus, which was just called Further).

Stop Messing with Nature!! A few articles I found...

Round carrot rolled out across UK

Spherical carrots which are just the right size for lunchboxes are about to go on sale in the UK. Waitrose will sell the vegetable in 75 of its stores nationwide. A spokeswoman for the store said: "We think the totally round carrot will encourage children to get their daily source of vitamins."The carrots cost 89p for 250g, compared with 12p for the normal variety. The variety was originally developed by 19th century Parisian market workers, according to the Daily Express.

Square fruit stuns Japanese shoppers

They look clever, but not all shoppers like the price tag. Japan has again shown off one of its greatest innovations - square watermelons.
For years consumers struggled to fit the large round fruit in their refrigerators. The round watermelon is unlikely to go out of favour. And then there was the problem of trying to cut the fruit when it kept rolling around. But 20 years ago a forward-thinking farmer on Japan's south-western island of Shikoku solved the problem. The farmer, from Zentsuji in Kagawa prefecture, came up with the idea of making a cube-shaped watermelon which could easily be packed and stored. To make it happen, farmers grew the melons in glass boxes and the fruit then naturally assumed the same shape. Today the cuboid watermelons are hand-picked and shipped all over Japan. But the fruit, on sale in a selection of department stores and upmarket supermarkets, appeals mainly to the wealthy and fashion-conscious of Tokyo and Osaka, Japan's two major cities. Each melon sells for 10,000 yen, equivalent to about $83. It is almost double, or even triple, that of a normal watermelon."I can't buy it, it is too expensive," said a woman browsing at a department store in the southern city of Takamatsu.

Straighter Banana's??

Berlin - A German man, who earlier this year tried to have Santa Claus banned, says he has a device that can straighten bananas. Karl-Friedrich Lentze said he has been flooded with calls from people wanting to use his method for what he calls the cigar-banana. The 56-year-old from Berlin has even gone so far as to apply for a patent. His application included sketches showing how bananas will be carried along on a conveyor belt while robots chop out the curvy bits. He told German newspaper Bild: "This is the biggest thing since sliced bread - the straight banana. Depending on the degree of the curve, chunks will be cut out of the banana, which are then resealed using a biologically safe plaster." He said the curvy chunks wouldn't be wasted as they could be dried or used in fruit salad. "Once people get used to them I believe the straight cigar-banana will drive the curved banana from the market. It's easier to eat, and easier to store. - Ananova.com

You thought organic was expensive!? Read about this coffee!

Coffee made from cat droppings

A Dutch online shop is selling coffee made from cat droppings - for £14 an ounce. Kopi Luwak, or civet cat coffee, is produced by the civet cat in Sumatra, reports Dagblad van het Noorden. It eats ripe coffee beans which are then hand-picked from its droppings by local people. The beans are of the highest quality but the work is so intensive that only 500kg is made each year. Dutch connoisseur Bob Dam, from Groningen, said the coffee has a fine chocolate aroma which tastes delicious at the back of the throat. "The taste is exquiste but it is too expensive to really enjoy the coffee," he added.

Food of the 21st Century ( just for laughs...or is it really possible??)

Mass-Free Food
The next generation of dieter's food beyond "fat-free" is "mass-free". These will be extremely light but strong edible structures made from freeze-dried agarose, the world's lightest solid material. The material is colored, flavored, and texturized to resemble bread, baked potato, etc. A "mass-free" hamburger on a bun will weigh only 1 gram. Don't put mustard or ketchup (preferred IUPAC nomenclature over "catsup") on it, because the water they contain will break down the structure of the freeze-dried agarose.

Restaurants
Direct brain-implant/virtual-reality technology will let people experience animal eating experiences. For example, you could directly experience what a cat feels when it catches and eats a mouse. Restaurants will specialize in particular eating experiences, for example they might have a yard populated by rabbits and a set of falcons. Or a large aquarium and some piranha.

Snack Food
In early 21st century, the most popular snack food will be Nacho Critters edible robots by Nabisco. Based mostly on a wheat-corn alloy, fried in zero-calorie non-fat vegetable shortening, these are little crisp chips shaped like gingerbread men, but only about 1 1/4 inches tall (that's 2.733 decihectares, for our Canadian friends). When you open the bag, the sudden exposure to oxygen activates their neural circuitry and locomotive machinery which permits them to walk around for a few minutes. Open the bag, and they slowly walk out, then proceed in random directions. Left to themselves, it creates a real mess because they get into everything! Then they "die", which causes problems if you got ants. It's fun to put the critters in a big jar with a stopper on it and watch them crawl over each other trying to get out! Dogs and cats love Nacho Critters!

Genetically Engineered Food
Soon it will be possible to transfer genetic material between completely different animals. The dream of a cow that gives chocolate milk is fast approaching reality. How will this boon be used? Probably we'll make many of the same combinations we do today in convenience foods for the microwave, except the food would be grown in a pre-mixed, ready-to-eat condition. Instead of buying frozen, you'll buy live! It'll taste much better than frozen because it'll be real fresh, the animal not actually dying until about 30 seconds after you hit START on the microwave. You won't ever have to worry about your Chicken Cordon Bleu leaking, because it won't have a seam. Advertising jingles can be genetically programmed into the brains of food. Just stick the food in the oven, and in the last few seconds you hear "M'mm m'mm good, m'mm m'mm good, Campbell's ChickeAAAACK!"

Cooking Shows
Advanced molecular replication technology will allow you to smell, taste, and even sample the food seen on cooking shows. They may also be used so that members of the audience can interact with the chef, sending him samples of their own recipes. And you can enjoy the same meal over and over again, just by popping the same tape in the TV. The TV and microwave oven are likely to converge into a single unit, responsible for both food and entertainment.

Food Scares
The one disease completely untreatable by advanced medical technology is hypochondria. The sick minds that invent food scares like the recent Alar hoax will need to become more sophisticated. For example, there will be rumors of software bombs implanted in food programming. These would range from just causing a case of gas, to making someone sick, to programming all the food animals to rise up at one time and take control of society.

Reuseable Food
A food flavor delivery system, consisting of a texture unit and rate-controlled flavor agent releasing system. It's sort of like a big piece of chewing gum, except the texture will be programmable (e.g., chewy like jerky, delicate and brittle like baklava, tender like meat). The flavor will also be programmable, by releasing different flavors in unique combinations. In fact, the flavor and texture can change while you're chewing it, so a complete meal with many courses can be enjoyed without even removing the device from your mouth.

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5. Raw Wedding Cake with Recipes!

My first attempt at a raw wedding cake was a success! Everyone devored it. The cooked wedding cake was eaten too, but mine was gone first! HAHAHA!
The bride and groom were very pleased with the cake as was I.

Supplies

10 inch spring form pan (lined with a sheet of parchment paper)
8 inch spring form pan (lined with a sheet of parchement paper)
6 inch spring form pan (lined with a sheet of parchment paper)
4 wooden dowels
3 round card boards cut to the size of the cakes
Pastry bag with a star tip

Crust for 10 inch pan

1 cup almonds
1 cup pistachios
3/4 cup pitted dates
1 tsp lemon zest
Pinch of sea salt

Process everything in a food processor till smooth and pliable. Press into 10 inch spring pan. Set aside.

Filling for 10 inch pan

2 1/2 cups coconut meat
2 tbs. coconut butter
2 tbs. raw peeled cacao (ground fine)
12 soaked dates (or more if needed)
1 avocado
3/4 cup almonds (ground fine)

Blend the coconut meat, butter, cacao, dates and the avocado till smooth. Add a little date soak water if needed, to get it going. Once smooth, fold the ground almonds into the creamy filling. Taste, adjust the sweetness or consistency and pour into the 10 inch pie pan. Chill in the fridge until ready to use.

Crust for 8 inch pan

1 cup almonds
1 cup hazelnuts
3/4 cup pitted dates
1 tsp orange zest
Pinch of sea salt

Process everything in a food processor till smooth and pliable. Press into 8 inch spring pan. Set aside.

Filling for 8 inch pan

2 cups coconut meat
1 tbs. coconut butter
1 tbs. raw peeled cacao (ground fine)
1 tbs. carob powder
9 soaked dates (or more if needed)
1 avocado
3/4 cup hazel nuts (ground fine)

Blend the coconut meat, butter, cacao, carob, dates and the avocado till smooth. Add a little date soak water if needed, to get it going. Once smooth, fold the ground hazel nuts into the creamy filling. Taste, adjust the sweetness or consistency and pour into the 8 inch pie pan. Chill in the fridge until ready to use.

Crust for 6 inch pan

1/2 cup pistachios
3/4 cup almonds
1/2 cup plus 2 pitted dates
1 tsp raw cacao (ground fine)
Pinch of sea salt

Process everything in a food processor till smooth and pliable. Press into 6inch spring pan. Set aside.

Filling for 6 inch pan

1 1/2 cups coconut meat
2 tsp. coconut butter
1/2 tbs. raw peeled cacao (ground fine)
1 tbs. mesquite
6 soaked dates (or more if needed)
3/4 avocado
1/2 cup almonds (ground fine)

Blend the coconut meat, butter, cacao, mesquite, dates and the avocado till smooth. Add a little date soak water if needed, to get it going. Once smooth, fold the ground almonds into the creamy filling. Taste, adjust the sweetness or consistency and pour into the 6inch pie pan. Chill in the fridge until ready to use.

Cashew Cacao Frosting (used to decorate and garnish the cake)

2 cups truly raw cashews
1 tsp. coconut butter
1 cup soaked dates
2-3 tsp. ground cacao

Throw in the dates plus the soak water, then cashews and cacao into a high speed blender. Blend until smooth and thick. Add more cashews if frosting is not thick enough. Spoon the frosting into a pastry bag fitted with a star tip. Keep in the fridge until ready to use.

Decorations around the cake

Fresh strawberries or any fresh berry
Cacao pieces
Chopped Pistachios
Coconut Flakes
2 cups chopped walnuts

Assembly

Using the parchment paper, take the cakes out of the spring form pans. Now, put the cakes on their own card board rounds. Cover the cakes with a thin sprikle of chopped walnuts. Decorate the edges of the cakes (on the card boards) with the cashew cacao frosting. Next, begin by cutting the wooden dowels. Cut them to the height of each cake. The dowels are essential! They hold your 2nd and the 3rd cake from falling on the first cake. Take 5 cut dowels and press them into the first cake (10 inch pan). Now place the second cake atop the dowels. Make sure it's sturdy. Press 5 dowels into the second cake and put the third cake on top of that. Now, get 1 large dowel (sharpen the edge of it) and puncture it through all three cakes. This will keep everything sturdy. Now decorate the cakes with strawberries, cacao pieces, pistachios and coconut flakes. Serve right away.

Ingredients: Over $150.00!

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6. Q and A with RawGuru

Below are just a few questions I receive in my email. I Hope it helps you!

Question #1: "What can I eat or do to minimize hair loss?"
Answer: Drink green juice! Make black sesame seed milks, rebound, get out in the sun more, don't use harsh cooked shampoos on your head. Eat more sea veggies, drink wheatgrass, and be happy!

Question #2: "Is it ok to be 90% raw?"
Answer: Of course it is! You can be even 50% raw and still benefit! The more raw you are the more raw you will become! People naturally go 100% raw. Listen to your body! When you're ready to go 100% raw, it will tell you!

Question #3: "What about salt, do you eat it?"
Answer: I eat Celtic sea salt now and then. I rely on dark leafy greens and celery for my salt intake. Try eating everything raw for 1 week without salt and you will notice a great increase in energy and well being.

Question #4: Where is a place to go to learn how to make raw foods and teach others?
Answer: I have always recommended the Tree of Life to everyone! It is one of the best places to learn how to make some of the most tastiest and easily digestible raw foods!

Question #5: What is your favorite raw food book?
Answer: I love the book, "Survival in the 21st Century" by Viktoras Kulvinskas.

Until next time!
Have the best day ever!
Alex

PS: Any comments or suggestions are welcome!
If you would like to advertise your website or company on this newsletter email alex@rawguru.com

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Disclaimer: Alex nor the staff at RawGuru, Inc. are medically trained physicians and do not diagnose, prescribe for or treat any disease, nor do they dispense medical advice. My mission is to empower you with information so you can apply it according to your own free choice.
RawGuru Inc. is not affiliated with any physician or health practitioner.

Peace~~~~~Love~~~~~Harmony~~~~~Bliss~~~~~Laughter~~~~~Health~~~~~Silence~~~~~Nature~~~~~Breath~~