IN THIS ISSUE

1. Current News and Insights (A review of Karyn's Fresh Corner, The Raw Secrets, Raw Food Society of BC, Junk Food Giggles, Random Joke, Did you know?, Name the below fruit, Raw food Poetry, Veggie of the Month, Free Raw Food journal!)

2. New Products! Truly Raw Peeled Cacao, Needak Rebounder, Organic Kamut, Raw In Ten Minutes, Wild Goji Berries and much more!

3. Part II Interview with Mitchell May (Very informative and interesting)

4. Gourmet and Simple Recipes (Caesar Salad, 5-Layer Living Lasagna, Strawberry N' Cream Tarts, Sweat and Spicy Collard Dandelion Salad, Nori Snacks)

5. Informative Articles (LET'S PLAY PRETEND!, The Latest: Going raw, Raw food power behind this hike, ROWAN'S RAW FOOD DIET, Cooking makes us far less beastly, Home Ecology, You are what you eat, Women Lead Demand for What's Really Organic)

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1. Current News and Insights

-A Review of Karyn's Fresh Corner by Alex Malinsky. Mouth watering pictures and more! Click here.

-The Raw Secrets:
The Most Acclaimed Raw Food Book! Did you know that you can double your energy levels and rejuvenate your body with raw foods? But warning: not all raw food diets are the same! Find out the truth about raw in the bestseller, “The Raw Secrets” -- For more information, click below

-Great Raw Website! Raw Food Society of BC
Check it out here!

- Junk Food Giggles
"Stressed" spelled backward is "desserts"!

3 nuts were walking down the road, one was asalted.

-Random Joke of the Month
An old man is lying on his death bed when suddenly he smells his favorite home-made cookies. He starts to make his way down stairs and sees hundreds of cookies in the kitchen. The man takes one, still warm, from the pan. As he takes a bite, life starts to flow back into him, he feels better than he ever has. Suddenly there is a sharp stinging in his hand. He looks up to see his wife. "Don't eat those, they're for the funeral." She says.

-Did you know?
Nutmeg is extremely poisonous if injected intravenously.

-Name the below fruit and get 1 free copy of "12 Steps to Raw Foods". One person will win! Send the answer to alex@rawguru.com.



-Last month's fruit was the Podocarpus elatus. The brown pine plum. An unusual fruit which has two parts, the seed which grows conveniently on the outside of the fruit and is easily removed when harvesting. The edible berry, purply blue in colour and 1.5-3 cm in diameter, is juicy with a gelatinous 'sappy' type consistency. Flavour is subtle plum with a hint of resinous pine coming from the firm core.

-Raw Food Poetry by De Vie

"Living Liquid Green"

taking in concentrated green vitality
brings in compassion
staying centered in the receiving
means allowing being
detached

concentrated liquid green vitality
teachs about life --
how a plant
is transformed
how the law
is change.

receiving life of plants
still here remains one purpose
one focus,
compassion for oneself to
permanently end the suffering of being.

________________________________________
by de Vie, de_vie@post.harvard.edu>
…de Vie lives in Arizona and does card reading, healing,
teaching, art, and music. Her work is also available over
the phone … email for details. She can be reached at
de_vie@post.harvard.edu>. Her full birth-given name is
Fleur de Vie Weinstock, which means “flower of life growing
next to a grape vine.” She looks forward to hearing from
you.

-Veggie of the month: Nettles
The Nettle has a long history of use. The tough fibers from the stem have been used to make cloth and cooked nettle leaves were eaten as vegetables. From ancient Greece to the present, nettle has been documented for its traditional use in treating coughs, tuberculosis, and arthritis and in stimulating hair growth. Primary chemical constituents found in Stinging Nettle include formic acid, betaine, histamine, acetylcholine, glucoquinone, chlorogenic acid, mucilage, tannin, silica, beta carotene, calcium, iron, chlorophyll, and choline.

Read more about nettles here!

-Start your Free raw food journal here !

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2. New Products - Only at the RawGuru Store - $7.00 flat rate shipping. No minimum order!

Truly Raw Peeled Cacao Beans - 8 oz.
This is the best raw chocolate ever! We finally sourced out a chocolate that is not only sun dried but also fermented at low temperatures! Truly Raw Chocolate is one of a kind. It is all raw, certified organic and packed full of nutrients! These Raw Cacao nibs are a cross of Criollo and Trinitario Cacao. This is a variety that originated in Malaysia. RawGuru's peeled cacao beans contain no sugar and are approximately 45% fat. They have not been roasted or processed. They have not been ground, pressed, or processed except for a natural fermentation that occurs under banana leaves. They are certified organic and come from a certified organic farm in the Philippines. Only $8.50 Order now!

Soft Bounce Folding Needak Rebounder
Needak Manufacturing makes the most durable rebounder or mini trampoline on the market today. Rebounding is an exercise that reduces body fat; firms legs, thighs, abdomen, arms, and hips; increases agility; improves sense of balance; strengthens muscles over all; provides an aerobic effect fo the heart; rejuvenates the body when it's tired, and generally puts one in a state of health and fitness. Rebound on a Needak rebounder with the soft bounce springs to get a great, fun workout. Needak rebounders or mini trampolines fold for easy storage. Only $199.95 Order now!

Organic Whole Kamut (non-hybridized) - 16 oz
Whole kamut (pronounced ka-moo) is a non-hybridized hard spring wheat. It is an ancient relative of modern durum (semolina) wheat that develops a very large kernel. Kamut has a rich, buttery flavor and chewy texture. Perfect for growing wheatgrass! Only $5.00 Order Now!

Wild Goji Berries - 16 oz
These are the authentic, very pure goji berries that are shade dried, organically cultivated wild plants. These Tibetan Goji berries have been grown in protected valleys in wild and cultivated areas of Inner Mongolia in million year-old soil where pesticides have never been used. These tibetan goji berries are a very rich source of vitamin C, having 500 times more vitamin C per ounce than oranges. They are also a superb source of vitamin A, more beta carotene than carrots. They have vitamins B1, B2, B6, and E and are becoming a famous antioxidant. They also are a rich source of both selenium and germanium. The goji berries have 18 amino acids (higher than bee pollen) and 21 trace minerals, linoleic acid and other beneficial food co-factors. RawGuru.Com has the lowest price on Goji Berries! Only $23.95! Order Now!

Tomato Concentrate - 10 oz
Super Food ready in an instant. Unparalleled Tomato nutrition, peak ripeness and exquisite taste, rich in natural lycopene. Just add warm water and stir, delicious raw soup in seconds. Made with 100% low-temerature, air dried, non-hybrid, organic tomato concentrate, naturally rich in lycopene, potassium and a powerful antioxidant. Perfect for raw dressings, soups, salads, crackers, and more. $19.95 Order now!

For more great products visit our online shop!

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3. New Interview

-Click here to read part II of the Mitchell May Interview.

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4. Gourmet & Simple Recipes by Alex Malinsky

Photo from our Orlando Raw Food Event in Florida.

Caesar Salad
Serves 4

Salad
1 lb. Crisp Romaine lettuce (chopped coarsely)

Dressing
¾ cup olive oil
3 cloves garlic (optional)
1 handful of walnuts or macadamia nuts
2 celery sticks
½ cup celery juice or water
¼ cup lemon juice
2 tbs. Honey or 5-7 soaked dates
1 tbs. Kelp granules
Salt and black pepper to taste

How to: In a blender, blend everything together until smooth and thick. Will keep in the fridge for 1-2 weeks. Dress the salad with as much dressing as you want and garnish with chopped cherry tomatoes and diced red onion.

5-Layer Living Lasagna
Serves 4-6

Tomato Sauce
2 cups sun dried tomatoes (soaked for 6 hrs.)
7 roma tomatoes or 1 pint cherry tomatoes
4 garlic gloves (optional)
1/2 tsp. salt
3 tbs. olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates

How to: Blend everything together till smooth. Set aside.

Mushroom layer
3-4 cups Portabello mushrooms (sliced)
3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
2 tbs. olive oil
How to: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.
Noodle sheets & marinated veggies
4 zucchini
1 red bell pepper sliced really thin
1 yellow bell pepper sliced really thin
2 tbs. olive oil
2 tbs. lemon juice

How to: Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.

Herb Ricotta Cheeze
1 cup raw cashews
1/2 cup mac nuts
2 tbs. pine nuts
1/2 tsp. salt
2 tbs. lemon juice
1 tsp. fresh basil, dill, oregano, parsley, etc..
1 cup and 2 tbs. of water, or less

How to: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. Keep refrigerated till ready to use.

1/2 cup chopped drained raw olives
1/2 cup fresh basil

Making the lasagna: Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top that with mushrooms, and then some marinated sliced red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.

Strawberry N' Cream Tarts
Serves 4

Tart Shells

1 cup almonds or a mix of almonds and pistachios
¾ cup dates or raisins
1 pinch sea salt

How to: Put nuts in a food processor and process until fine. Add the dates and process until well combined. To shape the tarts simply divide the crust in fourths and roll each piece into a ball. Press the ball down to make a disk-shape. Pinch the sides to create an edge to the tart shell. Set aside.

Zesty Pistachio Cream

1 cup pistachios
½ cup macadamia nuts
¾ cup agave nectar or soaked dates
Juice from 2 lemons and 1 lime
Zest from 1 lemon
1 ½ cup pure water

How to: In a blender put together the juice of the lemons, lime the water and the sweetener and blend till smooth. Add the nuts and continue to blend until smooth. Stir in the zest at the end. Add more water if necessary.

Macerated Strawberries

1 pint strawberries (sliced thin)
1 tbs. lemon juice
1 tsp. honey

Combine the above ingredients in a bowl and let marinate for 2-4 hrs.

Assembly: Place one tart on a plate. Spoon 1 tbs. of the filling inside and mound the macerated strawberries on top. Garnish with lemon zest and crushed pistachios.

Sweat and Spicy Collard Dandelion Salad
Recipe and photo by Joseph Custer


Makes four serving, if you can stop eating it!

2 Bunches of Collards
2 Handfuls of Dandelions
1 Onion (diced)
1 Cup Raisins
½ cup red cabbage (optional)
Dressing:
¾ Cup of Olive Oil
2 Tbs Nama Shoyu
2 Tbs Apple Cider Vinegar
2 Tbs Honey
2 Tbs Almond Butter
¼ tps Cayenne

Chop the collards and dandelions. Place in large bowl with diced onions and raisins.
Mix all the dressing ingredients together and pour on chopped veggies and massage well. For results let marinate for least one hour.

Nori Snacks
Recipe by Joseph Custer
Make 80 snacks : You can’t eat just one!

Basic Sunflower seed Spread:
1 ½ Cup Sunflower Seeds (soaked)
2 Tbs. Nama Shoyu
1-2 Cloves Garlic
½ Cup of Onion
1 Lemon (juiced)

Process the above ingredients until smooth.
Take 5 un-toasted sheets of nori and cut then in 16 small squares each.
Using a fork press spread onto nori. Top with thinly sliced cherry tomatoes or sweat onion.
Dehydrate for 18-22 hours at 105 degrees.
The spread can be changed in many ways. Try adding curry, ginger and raisins. Top with coconut or hot peppers.

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5. Articles of the Month!

LET'S PLAY PRETEND! A YOKEL'S GUIDE TO PURE FOOD & WINE.
By Brian Bernbaum
04.20.05

Awaken your inner child. Remember back when you were a little kid and you used to play pretend? You could make a gourmet pizza armed with nothing but a slice of white bread, a squirt of ketchup and a Kraft American single. You could get "drunk" on a root beer; and your collection of plush animal toys were all the company you needed for an eloquent tea party. Those were the days, right?

Well, if you yearn to rekindle that same spirit of wonder and imagination, Pure Food & Wine is the perfect place for you -- and believe me, you'll need it. Located at 54 Irving Place, near Gramercy Park, Pure is the crowning jewel of New York's trendiest dining "lifestyle" -- the gastronomical hall of mirrors known as Raw Food.

There you'll enter a realm where nothing is quite as it seems, and your imagination will be stretched to its very limits. There's the amazing kitchen with no ovens, staffed by cooks who, strictly speaking, don't actually cook anything. There are the non-gender specific bathrooms (I found out about this the hard way), and then of course, there's the food, or should I say "food." So step right up, folks! Step right up, and prepare to suspend your disbelief at the Frankensteinian wonders known as "Raw Food." It'll thrill you! It'll chill you! It will make you shit green poop!

Click here to finish reading this article.

The Latest: Going raw: Eating raw and organic food isn't just for hippies
by Kristi Eaton published on Thursday, April 14, 2005

The Rawsome! Cafe at Gentle Strength Co-op in Tempe sells raw and organic foods. People from all different walks of life are beginning to consume this healthier food. Not just hippies anymore.

It's a Friday night in the Rawsome! Cafe in Tempe, home of raw and organic food.

Many customers sport dreadlocks and '70s clothes. One man wears an African tunic while a group of men in business suits munch on raw food. A waiter stands behind the counter, a mellow look on his face.

This is the new scene of organic and raw food places, which are not just for hippies. Ask anyone at the cafe and they'll tell you that in the past year, more and more of mainstream America, including business people, soccer moms and Joe college student, are trying and liking raw or organic food.

Nancy Lewis, a patron at the Rawsome! Cafe, says that although eating raw is great for health reasons, she also just likes the way it tastes.

"It's yummy," she says taking a mouthful of vegetables that have not been cooked.

Raw for Life is the movement behind the cafe. The local organization believes that raw foods, which it also refers to as "living food," is meant to give humans life.

Click here to finish reading this article.

Raw food power behind this hike - Advocate tackling Great Divide to spotlight eating style
By Mikenna Clokey, Longmont Daily Times-Call April 26, 2005

BOULDER - Between the sleeping bag, tent and extra socks in Doug Walsh's backpack, there will be a tiny, 4-ounce food grinder and half-pound seed sprouter. Not your average backpacker's load.

But this is not your average backpacking trip, either.

Eating only raw foods, with a mission to raise awareness for his alternative diet and money for some of its biggest advocates, Walsh set out last week on Earth Day to hike the entire Continental Divide Trail over the next five months, starting in New Mexico and ending in Canada.

Walsh has been a raw-foodist, someone who does not eat cooked or heated foods, for the past 10 years. He is determined to prove that even the most stringent of regimens can be supplemented with a raw-food lifestyle.

"There's no comparison. I feel better at 41 than I did at 24," he said about his health.

In addition to raising funds and drawing attention to the benefits of raw foods, the outdoorsman also will be fueling his love of the wilderness and passion for exploring it.

Click here to finish reading this article.

ROWAN'S RAW FOOD DIET

THE OC star KELLY ROWAN shuns all of the catering on the set of her hit TV show - because she only eats raw food.

The 37-year-old actress, who plays KIRSTEN COHEN in the drama, has steered clear of cooked and processed foods for a large number of years, and it's meant preparing her own meals whenever she goes to work.

She says, "I don't eat any refined carbohydrates. I eat sprouted rice, I eat raw meat... nothing processed.

"I've been doing it for 12 years and I've never been sick. I eat raw dairy; anything the body can assimilate. It's great, 'cause you don't feel like you're on a diet. I get so angry that women always feel that they're on some kind of diet because as soon as that happens you feel like you're in deprivation mode.

"I had hyperglycaemia when I was in my late 20s. I was really tired and I couldn't figure out why. I kept going to doctors and they kept saying to me, 'You're fine,' and I said, 'Well I'm not fine. I don't feel great,' and that sort of prompted (the diet)."

But Rowan does deviate from her strict eating plan for just one treat.

She adds, "If I really want a piece of chocolate, which is my weakness, I will have a piece of chocolate."

Cooking makes us far less beastly KATHLEEN PURVIS

What separates us from lesser primates? When I was a kid, teachers assured us it was our ability to make and use tools.

Then Jane Goodall saw chimps pulling leaves off sticks and using the sticks to pull tasty termites from their nests.

The chimps were making and using tools. Scratch the tool theory.

So what separates us from the animals? All these years later, I finally have a theory I can buy, thanks to Richard Wrangham, a professor of anthropology at Harvard University. In Dallas last week for a meeting of the International Association of Culinary Professionals, I got to hear Wrangham's keynote speech.

What separates humans from lesser primates? Cooking.

Let's pause here to let applause from the kitchen die down. We knew it all along, didn't we?

Wrangham calls his field of study "paleo-gastronomy." His theory: Cooking is what defines humans.

Click here to finish reading this article.

Home Ecology
By Bonnie Monte

Roxanne Klein's mouthwatering concoctions of coconut green curry soup, daikon radish ravioli, and mocha almond fudge ice cream have helped change the way people think about eating. Her raw foods restaurant, Roxanne's, located in Larkspur, California, and the cookbook she coauthored, Raw (Ten Speed, 2003), are proof that living foods and gourmet cuisine are not mutually exclusive.

Now Roxanne and her husband, Michael Klein, have pulled off a similarly eye-opening feat in the realm of homebuilding: They've constructed a house on a knoll overlooking the San Francisco Bay that artfully melds inspiring design with sustainable materials and energy-efficient technology. "We were committed to preserving the natural beauty of the site," Roxanne says. "We wanted the house to blend in with the surroundings.

Click here to finish reading this article.

You are what you eat
Frankenfood vs. real food -- organics no longer can be considered just a passing fad

Organics is an $11 billion industry in the United States today. Products range from food to clothes to cleaning products, and beyond.

They're available in nearly half of all major U.S. supermarkets and used by 43 percent of the population, according to the Natural Marketing Institute.

As evidence mounts that we need to take a good look at what we're putting in our bodies, organic foods have become the fastest-growing sector of America's food industry, and show no signs of slowing down.

But are there real health benefits to organics?

Click here to finish reading this article.

Women Lead Demand for What's Really Organic
(WOMENSENEWS)--When Suzan Steinberg pushes her shopping cart down the aisles of the produce section in her neighborhood health food store, she's not only looking for the sweetest strawberries or the greenest lettuce.

She's checking packages and containers for an "organic" seal of approval. The 46-year-old San Francisco Bay Area fabric-store owner trusts the seal because it means the food is grown in rich soil without pesticides, herbicides, fungicides or toxic fertilizers. Steinberg is most familiar with the USDA label but trusts organic farmers to do right by their customers. She said she buys organic fruits and vegetables to support the smaller farmer and because she thinks doing so will reduce the toxins she puts in her body.

"I try to buy organic and I shop at places that support organic," Steinberg said. "I have a better feeling about the food I'm eating. I feel I am supporting a whole chain of consciousness; the grower, the person who is selling it, and me feeding it to my family."

Click here to finish reading this article.

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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.

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