Your Food, Did God Make it or Monsanto?

Okay, First, my apologies!

I know many have emailed and responded to my blog, wondering how the raw food thing is working out.

Okay, for me, it’s great. Still 80% raw food on a daily basis. For my kids, not so much. So, today I want to update you on where we are and the challenges of eating raw food and serving raw food to your children.

Wow, it’s been two years almost since I updated this blog. Sorry!

My children are now pre teenagers and rebellion has started already. Why can’t we have Twinkies? Why do I have to eat fruit when everyone else gets to eat pizza? My friends don’t want to spend the night because we only eat vegetarian meals. When I grow up I will let my kids eat whatever they want. Wow, what a bummer, eh? Okay, so what do you do? Balance. Balance is the key. In our family we have eliminated all processed foods, nothing packaged, nothing canned, nothing that was not created by the creator. Pisses my kids off! I have succumbed to balance. I now cook food for my children. We have always had sensible meals for dinner, most often cooked meals at that, but apparently cooked vegetables are still vegetables to kids. I do serve them meat (to please my wife), but it is meat, I raised here on the farm. Meat I fed raised and butchered. Okay so, the animal lovers all just cringed. Well I am an animal lover as well. You should see our farm. But humans have to eat. The dogs, cats, rabbits, horses, cows, chickens and pigs also have to eat. So yes, we do eat meat. 80% is the key. My family still eats 80% raw food or steamed food daily.


Okay, so where we are. I have changed my dietary intake of food. I have also changed my children’s dietary intake of food. I allow them to eat what they want outside of my home. Well, I said it. In less than a month of this, my children became sick. Eating the school processed industrialized food made them sick. When they get home from school, every day they complain about their stomachs or their poopy’s. It has sunk in, that Dad was right all along. It makes you sick. They noticed how many of their classmates have been sick since the fall started but not them, until now. They notice how sluggish they feel after eating the school lunches. So I have been redeemed.


So, what I am I doing now to stay in the Adonis body the creator gave me…every day I eat 1 tablespoon of cocoa, 1 tablespoon of coconut flesh or oil, 1 ounce of pistachios, 1 avocado (grow my own in the basement), 1 banana, 1 half cup of blueberries (also grown hydroponically in basement), and 1 whole fresh tomato. Then I have sensible meal with my children, which as a rule includes at least two vegetables and a meat, then I offer them fresh honey we collected last summer or blackberry jelly we made in July on wheat toast. Occasionally I offer up Hershey’s Kisses (the only chocolate made with sugar and cocoa). I have maintained my present weight now of 175 pounds for almost five years. I have not been sick with more than a hangover for over four years. I also take vitamin supplements from NOW Foods. That is it. That is all I do and still everyone wonders why I am never sick, why I am always at peace. Okay, I do drink beer. St. Pauli Girl is my only vice. So, that is where we are. My wife still rebels if I go more than a few days without serving meat but that is to be expected.

What I want to express to you now is if you cannot go raw, if you cannot go at least 80% raw, then please, please at least stop sucking in the poisons from the food industry. I worked in the food industry as a computer scientist, and I have seen their long term plans. It is not good for you or your family trust me. They do not care about you or your family, no matter what they say or advertise. Put it this way, why would a company spend over ten million dollars a year to convince you that their products are not bad for you? Why? Because they are bad for you. They are killing you and making you sick.

I live amongst corn farmers. My farm is surrounded by over three thousand acres of farmland all growing Monsanto GMO corn and soybeans. What do you think they do with it? Do you know what is food, what is feed and what they make corn into? Please read the labels of your food. If it has high fructose corn syrup in it, for the love of God, please throw it out and stop buying it. Any corn syrup, corn syrup solids, any corn products at all other than sweet corn. It is killing you and making you sick. Ask a farmer if he eats the corn he grows. Hell no, they will tell you it’s feed corn. Not meant for humans, meant for animals, corn syrup and ethanol. Please, do your own research, go to the grocers and look at all the products with corn syrup. You ask why are there so many. Because the US Government subsidizes corn and it makes it dirt cheap to use as a sugar instead of God grown cane sugar. Seriously go look in your cabinets. Your soda, your jelly, your catsup, your barbecue sauce, it’s in everything. Then of all things they come out sell the new natural version with sugar instead. Oh my god, what the hell. It was supposed to be natural to begin with and now they are selling you the natural version at a premium.




Do not, repeat, do not rely on the food industry to look out for your best interests. They are in bed, financially, with the pharmaceutical industry. They want you to become ill, they want you to be sick, they want you to die.


I’m not going to go into the whole cancer thing; it just makes me sick to think of it. All these people, people I know, getting sick and dying because they were fooled into thinking their government was on their side, looking out for their best interests. WRONG!!! The USDA is run by former Monsanto employees and vice versa. Check and see for yourself. They passed the laws and they moved into cushy positions back in Monsanto. No one is going to save you. You have to save yourself and your family.


Okay, that is my rant for today. I will post links tomorrow  to more information so you can do your own research. Oh and if you want to read what I have to say about cancer and the cures I have personally seen stop cancer and totally force it into remission the go to our main website here, I will be posting my rant on cancer there.




Raw 80% and still maintaining weight

Greetings fellow earthlings!

Welcome, I want to first apologize for not keeping up with these blogs! I get the reports, comments and feedback so don’t think your input has gone un noticed. It has just been a very hectic and surprising year for us here at SpiritualStew!

Lost a job, took a job 500 miles away from the farm and family, traveling 1000 miles round trip every week! Crazy stuff!!!

But first to answer the most often asked question, Yes I am still on the 80% Raw food each day diet!!Still weighing in at 170 pounds!

Life for the most part is good! I have a third article in the diets are a waste of time theme I began this blog with! I will be posting it in a few days!

Now more than ever, I want you to know that the so called food industry is evil and out to cull as many of us on earth as possible! I have direct relatives that are under the age of ten diagnosed with obesity! I have other relatives that have been diagnosed with diabetes!! The same ones that I have repeatedly pleaded with to stop the consumption of aspartame!! My God! When are the sheep going to awake?

Anyhow, just wanted to touch base here! Will post the next article in a few days!!


Raw Food Recipes

These recipes were emailed to me a few years back by Cindy G from Flower Mound, Texas. Try them. The chocolates are awesome!!

Cacao Balls

3/4 cup raw almond, brazil, or cashew butter 1/4 tahini 1/2 cup raw agave nectar 1 cup raw sunflower or sesame seeds 1/4 cup raw cacao powder 3/4 cup shredded raw coconut Combine nut butter, tahini, agave, seeds, and cacao powder. Roll into balls 1/2 inch to 1 inch in size. Roll in shredded coconut, pressing gently to make the coconut stick. Serve immediate or chill for a cooler snack. These can also be frozen for a refreshing treat in the summer. If you want to give these a fruity edge, you can also add a touch of freshly squeeze orange juice or some mashed banana. This gives them a big of a fruitiness that makes the snack a little more refreshing during the summer. In the winter, you could add a little cinnamon or nutmeg to give them a little holiday flair. This makes them more warm and comforting on chilly days.

Zucchini Tango

3 shredded zucchini 2 red apples cut in small pieces 1 avocado cut in small slices cumin to taste Bragg’s to taste Mix all ingredients together and serve.

Phad Thai

1 young coconut 1 carrot 1 beet 1 bell pepper 1/2 c tomatoes 1/2 avocado 1/4 c cilantro 3/4 c curry sauce 1/4 c curry almonds Open the coconut and drain the water. Spoon out the meat, cut off any brown and cut into skinny noodle-like stripes. Cut the carrot, beet, pepper and avocado into long stripes as well. Mix all of this in a bowl. Pour on the curry sauce, chop the tomatoes, cilantro and curry almonds and beautifully toss them on top.

Curry Almonds

1 c almonds (soaked) 1 T curry 1 t honey Roll the almonds in curry and drizzle with honey. Toss on the dehydrator until crunchy. If you don’t like honey you can use something like apple juice to give it a sweeter touch.


Angel hair zucchi-ghetti: Finely shred 2 medium zucchinis in the Spiral Slicer.

Marinara sauce: 2 c. tomatoes 1 tsp peeled ginger 1 Tbl peeled garlic 1 hot pepper 1/4 c. fresh basil leaves 1/4 c. fresh oregano leaves 1/4 c. Nama Shoyu or 1 tsp Celtic sea salt 3/4 c. hemp oil 5 pitted sun dried olives 1/2 c. sun-dried tomatoes 2 Tbl hemp seed nuts juice of 1/2 lemon Mix in blender until well liquefied.

Garnish: Top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.

Ravioli Wrapper: 4 turnips

Peel the turnips. Slice the turnips into very thin slices, by cutting them in half and then using a Spiral Slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper which would normally be the pasta dough.

Cheese filling: 1 cup pine nuts 1 cup macadamia nuts 1 cup walnuts 6 t Bragg’s 8 t lemon juice 2 cloves garlic 1 cup parsley Blend the pine nuts, macadamia nuts and walnuts in a food processor until ground. Add the rest of the ingredients and blend well, until creamy.

Tomato Sauce: 2 large tomatoes 1/2 cup sun-dried tomatoes 1/4 fresh basil 1 clove garlic 6 dates dash of olive oil (optional) Soak the sun-dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended. Add the dates and olive oil and blend until smooth. This sauce should be thick. Directions for assembling the ravioli: Remove a single turnip slice from the batch. Place a teaspoon full of cheese filling in the turnip slice and fold the turnip over until all the sides meet. Squeeze the edges together. Some of the filling will ooze out, but this is what will hold the edges together. Just put the excess back into the bowl to reuse. If you don’t have enough filling in them they will not stick together. Place them in a single layer on a large plate and drizzle the tomato sauce on top, allow to sit for a few hours. The turnip will become soft from the tomato sauce. Use a spatula to scoop the ravioli’s up and serve.

Stuffed Bellpeppers

6 to 8 large fresh carrots 1 large red or yellow bell pepper 1 large or 2 small ripe avocados 1 oz. whole dulse leaf Soak the dulse leaf leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand Slice up the bell pepper into strips. With the blank plate installed, run the carrots through a Champion juicer, collecting the juicy pulp in a bowl Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp. Add the dulse and bell pepper to the carrot-avocado mixture, and serve. Optional: scoop out bell pepper and stuff with the carrot-avocado mixture.

Spaghetti Sauce 15 cherry tomatoes 4 baby carrots (or two full-size carrots) 1 green onion (finely chopped) 1 tsp. garlic powder 2 T. olive oil 2 T. Tamari soy sauce oregano, salt & pepper to taste

Eggplant Lasagna * 1 medium to large eggplant * 2 cups water * 1/4 cup nama shoyu, or tamari sauce * 1 tsp. sea salt

Cut eggplant thinly lengthwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices with a paper towel. Prepare the following in separate bowls: * 1 cup tomato sauce (can be made as shown in spaghetti bolognaise recipe) * 2 cups shredded zucchini * a few slices of red onion

Cheese sauce: * 1/3 cup tahini * 1/3 cup olive oil * 2 Tbs. nama shoyu, or tamari sauce Mix together in a bowl until smooth. Create different layers, alternating: Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion.

Thai Curry

Curry: * ¼ cup red pepper or mild chili, diced 2-3cm * ¼ cup cauliflower, finely grated * ¼ cup broccoli, grated * 1 tbsp Sweet potato, diced 1-2cm * 1 cup kale or other greens, chopped * 1 carrot, grated * 1 tbsp currants, soaked

Sauce: * 2 cup fresh coconut meat and water OR * ½ coconut, juiced (add 2 tbsp water to produce this coconut milk) OR * 4 tbsp Dried coconut * ¼ cup hemp milk * 1 small parsnip, juiced * 2 tsp lime juice * 1 kafir lime leaf (optional) * 1 tsp ginger juice * 1 four-inch piece of fresh or 1 tsp dried lemon grass * 1 tsp cumin and/or ½ tsp freshly ground coriander * 1 small mild chili, chopped finely or to taste * 1 bunch fresh coriander to taste * 1 radish for decoration Mix all curry ingredients in a large serving bowl. Add other fresh ingredients to taste. Blend all sauce ingredients to a sauce and pour over curry. Serve with fresh coriander and decorate with radish, finely sliced in a Saladacco


Makes about 20 chocolates, depending on mould size. 100g raw cacao butter 100g raw cacao liquor 50g raw coconut butter 50g lucuma powder 50g mesquite powder 30g raisins 20g yacon syrup 20g xylitol granules 1 teaspoon brazillian ginseng 5 drops of lime essential oil Half teaspoon of Himalayan pink salt Pinch of etherium gold Pinch of etherium aulterra gold flakes to decorate (optional) Gently melt the butters to no more than 30 degrees C. Add in the salt, xylitol and etheriums, then mix. Put the raisins into a Vita-Prep, pour on the melted ingredients, and add in all the other ingredients. Blend on high for one minute, until everything’s well mixed. Sprinkle gold into the moulds of your choice, and pour the chocolate on top. Allow to set in the fridge or freezer before storing or eating.

Melt-In-Your-Mouth Coconut Oil Fudge

1-1/2 cups Pure Joy Coconut Oil (liquefied by placing in a bowl of hot water) 1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey 1 cup carob powder or organic cocoa powder 1/2 tsp. Celtic sea salt 1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth. Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator. Cut into small candy-sized pieces.

Applesauce Pie

This pie rivals the most infamous cooked apple pie. Unofficial random tests have proven that the traditional omnivore’s palate can not even detect that this is a raw pie. Rich and sweet and aromatic with cinnamon, this is another recipe to offer your skeptical friends. They will never know what hit them. If you like a tart pie with firm apples, the best choice is Granny Smith apples. For a sweeter pie with softer apples, Fuji, Jonathan gold or Macintosh all work well. I usually use 2 or 3 types of apples for this pie, to keep the flavor uniform each time I make it. I have an almond crust here, but walnuts or pecans work as well. This pie will serve at least twice as many people as a cooked pie the same size as it is very dense. For portion control, it would probably be best if you sliced and served it yourself. Keep the slices thin, no more than 1 inch thick at the wide end. If you don’t have a heavy duty juicer, the filling can be made in a strong blender such as the Vita Mix or the K-tec HP3.

Basic Almond Date Crust

This crust is a variation on a theme as its ingredients can be increased or decreased according to needs, also sunflower seeds can be added to it, or raisins in place of some or all of the dates. As long as you have a crust that will hold together as a knife slices through it and doesn’t become soggy from the filling it holds-you have succeeded. 1 3/4 cup almonds, soaked 8-12 hours 1 1/2 cup date pieces or chopped dates (see note) 1 tablespoon water 1/2 teaspoon vanilla (optional) Dash of cinnamon (optional) Soak almonds 8-12 hours After soaking, put nuts briefly (30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or dry them off with a towel. In a food processor, process nuts until evenly ground. Add dates and process until finely ground. Add water, vanilla, and cinnamon while processing. The crust must appear slightly damp and be holding together, a small amount of additional water may be necessary to achieve this effect. Immediately press into pie plate. (At this point you could dehydrate if for awhile but this step is not necessary.) Note: Date pieces can be found at some health food stores, they are less expensive than whole dates. If you are unable to find them, measure 1 1/2 cups of roughly chopped dates.

Filling 10-12 apples (peeled, and cored), cut in chunks 2 cups dates, pitted (medjool are the best) 1 cup raisins 2 teaspoons cinnamon 2 tablespoons psyllium husk powder Put apples, dates and raisins through a Champion or a Green Life juicer, using a blank screen. This should yield at least 6 cups of applesauce mixture, if it doesn’t, add more apples and put through the juicer again. For smoothest results, then place the mixture in a food processor and process until very smooth. Add cinnamon, process until mixed in. Gradually sprinkle in psyllium, process until mixed in thoroughly. Immediately pour into pie shell. Cover and refrigerate. If you do not own a heavy duty juicer, you can get similar results with a heavy duty blender such as a Vita Mix or a K-Tec HP3.

Marinated Vegetable Lasagna

3 medium yellow or green zucchinis or 2 small eggplants sliced lengthwise and marinated in the juice of 1 lemon and ½ tsp. Celtic Sea Salt 2 large Portobello mushrooms or equal amounts of shiitake or oyster mushrooms, chopped and marinated in Nama Shoyu or lemon and salt (see above) 1 ½ large bunches of spinach, chopped and marinated in Celtic Sea Salt and olive oil 1 cup finely chopped pine nuts for topping

Marinara: 2 cups sun-dried tomatoes, covered in water and soaked 2 or more hours 2 large or 5 small dates 2 cloves garlic 1/8 yellow or red onion ½ cup packed basil leaves, chopped 1 medium tomato 1 tsp. Celtic Sea Salt ½ tsp. Italian seasoning Puree in a food processor until smooth. Add soak water from tomatoes if necessary.

Ricotta: 3 ½ cups macadamia nuts soaked 2 or more hours ½ cup pure water (you may need more) 2 cloves garlic 1 tsp. Celtic Sea Salt ½ tsp. Italian seasoning Puree in a food processor until fluffy. Add more water as needed. To assemble, place ½ the marinated zucchini or eggplant in the bottom of a large lasagna pan (save the marinade for a salad dressing). Then layer ½ the ricotta using your fingers to spread it evenly. Next, layer all the mushrooms. You can puree them in the food processor for a “meaty” texture. Next, place ½ the marinara sauce. Then, the zucchini/eggplant. Then layer on all the spinach Sauce Ricotta Top with chopped pine nuts. If it’s a sunny day, place the lasagna in the sun for a couple hours, covered by a screen for protection. Otherwise, warm it in the dehydrator on 105 degrees until mealtime.

Veg Chili

Makes 6 cups Marinated vegetables: 1 medium zucchini, chopped into ½” cubes 1 medium carrot, chopped into ¼” cubes ½ medium or 1 small eggplant, peeled and chopped into ½” cubes 1 small Portobello mushroom or 5 shiitake mushrooms, chopped into cubes 3 cloves crushed garlic 1 medium roma tomato, chopped into ½” chunks ¼ medium red onion, chopped 3 ½ tsp. Celtic Sea Salt 1 Tbs. lemon juice 2 Tbs. olive oil Mix above ingredients and place in a quart-sized jar. Press down hard to cover the vegetables completely with the salt, lemon, and oil. If necessary, put a small glass or jar inside to weight the vegetables down. Cover and let marinade preferably overnight, or at least 4-6 hours.

Hearty Chili sauce:

1 large tomato 1 cup sun-dried tomatoes, soaked with enough water to cover ¼ cup olive oil 1 ½ cups purified water 1 Tbs. Spicy Chili Sauce (see recipe) or 1/8 tsp. cayenne pepper ½ tsp. celery seed ½ tsp. oregano ½ tsp. cumin 1 ½ tsp. chili powder 6 pieces of cornbread, chopped into 1″ pieces (do not blend) Blend above ingredients except cornbread on high until smooth. Pour blender mixture over marinated vegetables (make sure they have marinated long enough to be soft before doing this step) Add cornbread and mix everything together. Serve warmed to 115 degrees and top with Cashew Sour Cream (see recipe)

Easy Avocado Burritos

1/2 large or 1 small ripe avocado ( a ripe avocado should yield under the pressure of your thumb) 1/2 tsp. organic onion powder 1/4 tsp.Celtic sea salt 1 tsp. lemon juice 2 or more fresh Romaine leaves 1/4 cup of your favorite raw organic salsa from the health food store or fresh chopped tomatoes Use a fork to mash the avocado and seasonings. Place the guacamole in the lettuce leaf and top with salsa or tomatoes and sprouts. Wrap it up and eat it like a burrito.


1 large or 2 small ripe avocados 1 tsp. onion powder ½ tsp. Celtic Sea Salt 2 tsp. lemon juice Use a fork to mash the avocado and seasonings. To maintain the green color, leave an avocado pit in the guacamole.

Sunflower “Refried Beans”

Serves 8-10 4 cups soaked sunflower seeds (2 ½ cups before soaking) ½ cup flax oil, hemp oil, or olive oil 3 ½ tsp. onion powder 2 tsp. chili powder 2 ½ tsp. cumin powder 1 tsp. Celtic Sea Salt 1 Tbs. unpasteurized dark miso paste 3 Tbs. raw tahini 1 Tbs. apple cider vinegar ¾ cup pure water Put all ingredients in a food processor and puree until creamy. Best served warmed in the dehydrator at 105 degrees.

Raw salsa.

1 pint cherry tomatoes, halved or quarterd – depending on size ½ small yellow onion, diced 1 cup cilantro, chopped 4 clove garlic, minced 2 lemons, juiced 1½ teaspoon ground cumin ¾ teaspoon ground corriander ¾ teaspoon celtic sea salt ¼ teaspoon cayenne 1 tablespoon cold pressed olive oil (optional) Preparation: 1. Mix all ingredients together. 2. Serve.

Chunky gumbo –

this is more like a hearty stew.  2 cup tomatoes, peeled and roughly chopped ¼ cup sundried tomatoes ½ small clove garlic 1 tablespoon parsley, minced 6 large fresh basil leaves 1 teaspoon agave nectar .125 teaspoon or less curry powder light sprinkle cayenne cumin to taste ½ cup okra, young pods, cut in 1/2 inch slices ½ cup corn, cut off whole kernel style 2 tablespoon finely chopped Vidalia onion or other sweet onion 1 8 inch rib clery, with leaves, finely chopped Preparation: Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.

Itailian Mash

Ingredients: 1 clove garlic 1 red bell pepper, chopped coarsely 1 cup olives, pitted 3 tablespoon capers, soaked 10 min, rinsed 1 cup sundried tomatoes, soaked 30 min 2 tablespoon olive oil 2 tablespoon dried oregano 3 tablespoon dried basil–but if you can get fresh, use fresh! 1 cup pine nuts 6 cherry tomatoes (garnish), cut into slivers 1 sprinkle sea salt 1 large sweet potato/yam, chopped coarsely 1 another large yam (optional–for dipping chips), cut into thin rounds Preparation: 1. Set sundried tomatoes and capers to soak. 2. Pit olives: cut them in half, then take out the pit.(Pits are good to suck on while working…)) 3. In a food processor, chop the pine nuts into a coarse flour-like consistency. Set aside in small bowl. 4. Rinse, scrub and coarsely chop 1 yam to put into processor. In this order, process in the other ingredients, tasting regularly to fine tune the recipe to your own taste: garlic, red bell pepper, basil (if fresh), olives, capers, olive oil, oregano, basil (if dried), sundried tomatoes. Adjust to taste. If you want more salty, add more capers. 5. Presentation: Spoon into a bowl or onto a plate so it looks nice, and top with an even layer of the pine-nut flour prepared in step 1. 6. Slice the cherry tomatoes into coin-like shapes and arrange them on top and around the yam-mixture. Drizzle a little extra olive oil just over the tomatoes, and sprinkle sea-salt over them as well. 7. Garnish with fresh basil, parsely or cilantro.

Veg Casserole

lettuce leaves, shredded 1-2 zuccini, shredded in Food Processor 1-2 carrots, shredded in Food Processor Handful of alfalfa sprouts Handful cauliflower, in small bite sized pieces ? red bell pepper, sliced/diced (Handful of chopped red cabbage) Put all of above ingredients in a large salad bowl and mix together. 2 tomatoes 1 stalk celery 2 carrots Juice of one lemon Blend the above 4 ingredients in a blender… Then add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, almonds, or avocado to the desired thickness and consistency. Adding extra carrots without the seeds/avocado thickens it into a non fat version. Pour this mixture over the salad and mix thoroughly.


This is the article from our website at, I thought it was fitting for the second entry of this blog:

Sorry Diets Do Not Work !

Dieting! Okay, diets do not work! I have successfully gotten rid of over forty pounds in twelve months and there was no dieting per say. Dieting would be a temporary change in your eating habits. To get rid of weight permanently you have to make a life change.You have to change the way you think about food. You have to change the way you think about yourself. It is not a diet. It is not a temporary change in your eating habits. It requires a change in your lifestyle. I know, you are saying but I cannot change my lifestyle. I cannot change the way I think about food. I cannot change my desire for snacks and being always hungry and wanting something. There is the first issue. Telling yourself you cannot. You and only you have to make the decision to change. Only you can do this. NO diet program, no diet club, no exercise machine, no gym, yoga class or weight loss program is going to make the decision for you. You have to decide for yourself to change you. A year ago, I looked in the mirror at my forty three year old body and felt disgusted with myself. I wanted to hide. I was ashamed of what I let myself become. Ashamed to go in to the pool with my children. Ashamed to wear a pair of shorts or any clothes that revealed the rolls of fat I had accumulated. I had a beer belly as they called it, though I do not often drink beer. It was embarrassing. I pondered what had lead me to this. Was it the M&M’s I ate everyday at the office? Was it the ice cream floats I made for the kids? Was it eating the left over food on the kids plates because I could not stand to let food go to waste? What led me to that place? It was me! I let that happen. I stopped thinking of food as fuel and began to think of food as a past time. Being raised by parents from the depression era, I could not let anything go to waste, so I ate it. Hot dogs, cupcakes, cookies, cake, sandwiches, candy …whatever was left behind by my children. Hell, sometimes I even would steal their candy. Easter bunnies, as a rule, after three weeks if there is till a chocolate bunny left, it is fair game! Okay, I realized, it was me. It was my attitude toward food that had changed. When I was single, oh so many years ago, I was a rail! I consumed more alcohol than food I ate. Food had no real importance. Yeah , sure , it was nice to go out to dinner on dates and the occasional visit to Mom’s for Sunday dinner, but for the most part, it was not important so I just would not eat. I mean, I would have lunch and maybe a cup of soup or something for dinner but it was not what my life revolved around. Then I got married. For the first few years, still food was not an issue. My wife though, she was a snacker. Had to have chips or cookies or something everyday. No big deal, never affected me. And then I became a parent. Oh my god! I became my Dad. Just cannot stand to see food wasted.

Okay so you are asking, where is he going with this? Its about the importance of food and the priority you place on it. Don’t get me wrong. I still eat, in fact I actually eat more than ever. I am just eating food that is fuel for my body now, rather than poison. Yes, I have gotten rid of over forty pounds. My clothes no longer fit. How did I do it? Did you notice what I said? I got rid of forty pounds. I did not lose anything. I got rid of it. Losing would tell my subconscious that we lost something we need to get back. No I got rid of it and do not ever want it back. So what did I do? I stopped eating the food my children would not finish, I stopped eating candy, I stopped eating pasteurized, processed crap every day. I work in the food industry for one of the largest processors of grain on the planet. I see reports about food and processed food everyday. Once I saw myself in that mirror with that roll hanging over my belt, I knew it was the crap I was eating that was doing this to me, and everyone just like me. So how can I help you with this issue.

Okay let us lay down some guide rules. You do not have to suffer to get rid of fat. You do not have to starve to get rid of fat. Do not misunderstand my words here. You may take a few weeks to get use to not eating crap, but when you remind yourself that it is truly crap you are eating it will be easier. No you do not have to go to a raw food diet, though that may be the best thing you could ever do for yourself, but you do have to base most of what fuel you consume each day on living food with living energy. Yes, that is the secret. I can point you to food guru’s , psychics and others throughout the past hundred years, and I will, but it all boils down to you eating at least fifty percent of what you consume each day as whole living foods. Okay, so you are asking what do you mean by living food. I am talking about things still alive! No not taking a bite out of the cat, I mean bananas, oranges, strawberries, grapes, cantaloupes, melons, apples …I think you get the point. Things God gave us to eat to begin with. You can read my other articles on raw food but that is not what got me here to the thin healthy and muscular forty four year old I am today. I simply changed my daily routine, forever. I stopped going to the snack machine at work. I stopped going out to eat for lunch. I stopped eating anything that was not living for the first eight hours of my day, everyday. That is right, I only eat fruit and or freshly cut vegetables from 6 AM until 4PM when I get home from work. I eat as much as I want. Sometimes I eat several bananas, several apples and a pound of strawberries all in the same morning. That is just the thing though. When you eat what God intended, you can eat until your full and never gain an ounce. Okay I know you are saying but I hate eating fruit! Okay, I understand. I hated it too! In fact it was a gradual process for me to stop putting other stuff on the fruit so I could stand it, but after a while it became second nature. Yes, peanut butter too is mostly natural and it hides the flavor of lots of fruits and vegetables I would not have eaten otherwise. In part two of this article we will discuss eating natural and what that really means. As a primer, the method of eating natural foods for the first two meals of the day and snacks through out the day has proven results. Before we go, since we did not talk about it but after 4pm , eat anything you want. Well do not be stupid, but have a normal dinner. My wife refuses to eat fruit or vegetables for snacks, she was just raised to believe snacks should be chips, cakes or candy. But she cooks a gourmet type dinner every evening. So I eat very well at dinner and usually have desserts. But because I have loaded my body with living food all day and enzymes and vitamins, I maintain my weight and never get hungry. This makes dinner more of an enjoyment than if I was starving when I get home. Keep up with us on this article series and on our Raw Food Blog. I will give you several recipes and secrets for hiding the flavor of, or enhancing the flavor of natural foods. Until then, follow the blogs…

Raw Food , Food the way God designed it!!!

This is our first post for the Raw Food Blog so we will paste our original article on Raw Food and then update daily from there. We will be posting suggestions, experiences and recipes. Keep in touch!!

Raw Food, No it doesn’t mean taking a bite out of the cat!Nor does it mean chasing down a deer or chicken and eating it skin, blood and all! Okay, now that we have that out of the way, what other creature on earth cooks its food? None. Only humans destroy the inherent life giving energy, vital nutrients, vitamins and enzymes of their food by cooking it. Many health advocates now suggest taking supplemental enzymes to help people digest their food. Duh! God meant for us to eat the food he supplied for us with this beautiful life giving planet. Natural from the earth, food. Fruits and vegetables, grains and grasses. life force is still in natural and raw fruits,vegetables, grains and nuts. It is the life force that sustains us. Over the past hundred years, man has industrialized, processed, and pesticides the one thing that can keep us alive and healthy. What has it done for us? Cancer is at epidemic proportions. Everyone I know knows of at least one person who has cancer or has had cancer or has died from cancer. Most all diseases and ailments come from not eating proper food. So who am I to be writing this article? I work in the food industry, for one of largest processors of grains on the planet. Everyday I see advocate groups protesting the processed crap we make. Everyday I see our lobbyist and scientist spouting off report after report to simply defend the processed crap that my company makes. Yes, you too have probably consumed something we make. No you say! Have you had a soda in the past ten years? Have you had syrup, beans, any thing at all that came from a box or mix? Then you too have consumed pesticide residue or high fructose, or some other abomination that is put in our foods now. The children get the worst of it. Highest rates of obesity in the history of the world. With the fast food industry taking the lead only closely followed by the snack food industry. Preservatives, chemicals, processed and colored crap. It is a shame that we teach our children that this crap is food. Oh, you say but my kids love the Happy Meal. No they don’t, they love the toy. But because of the toy they are now addicted to the crap in the chicken nuggets. My daughter refused to eat anything else for months, until I took the time to put a stop to it. But that is the issue is it not? Time, convenience, cost, those are the real reasons why we buy the prepackaged, processed, frozen and sometimes ready to eat right out of the can garbage the food industry passes off as food. Food industry, what a joke. The food industry is really a farm, where they still grow food from the ground. Vegetables, fruits, nuts, grains. These are our true foods. In the natural form they come in when they are pulled from the ground or plucked from a tree or vine. This is what we were intended to eat.

Okay that was my rant on the situation we have come to in this society with the so called food industry and what and why we eat their poisons. Now on to Raw Food!

I was introduced to a raw food diet back in the late nineties while working on my graduate degree. I had a professor who had been diagnosed with colon cancer. They gave him six months to live. He told me he refused to believe that nonsense and planned to do something about it. I was thinking Buddhism , witchdoctors in the Amazon and other thoughts went through my head. He turned to me and said no, I am going to go back to the basics and eat what God put here for me to eat, I am going to change my life. This was pretty heavy duty coming from a man who only had six months to live. I asked him what he had in mind. He said I am going to eat like my grandmother ate. She lived to be ninety nine years old and lived her entire life on a farm within a one mile radius of where she was born. So I said you mean like fatback grits and gravy? He said no, she never cooked their food because they were always working in the field. She lost his grandfather in the first world war and had to manage everything herself. The only thing she cooked was eggs for breakfast, always boiled, and soup. So Tom, my professor did just that. He only ate raw vegetables and fruits. Sliced tomatoes with salt, broccoli apples, bananas and so on. So six months later he went back to the doctors who were baffled by him still being alive, but not only that, the tumor was gone, not bigger like they expected, not smaller as they might assume since he was still alive, but gone. Absolutely gone. Vanished. Not only that but his colon was now healthier than it was before, in fact his whole body was healthier than he was six months before. So Tom became my hero. I thought I would try this idea of eating only raw food. I did not last two weeks. I really loved steak and I really loved burgers. It was just too much. But I did try it though, and I did feel better and more energetic. It was hard though. I was single, back in school at thirty and drinking every day, which of course left little time to prepare food so I blew off the idea and went on my merry way.

Then came the american dream. Got married, had children, house, picket fence and a dog. My wife loves to snack(not that she was to blame for anything but her own weight and health struggles). I never cared much for snacks but I think it was how you were raised as to how important such things are to you. My wife grew up never having snacks in the house. It was always something special or an occasion to have chips, candies or cupcakes. Not me, my house always had lots of pop tarts, twinkles, cupcakes, chips of every make and imagination and dips to go with. My parents entertained a lot as well as having gone through he depression era, they were not about to do without now that they had progressed so far up the life ladder. So for me, it was no big deal, it was not important. I always had that junk. So there was never a desire for it so never a habit developed of eating snacks. But my wife on the other hand was a hard core snacker, which of course made my kids snackers as well. So one day eight years later as I climbed the corporate ladder sitting behind a computer eight hours everyday, I had the most horrible realization. I looked in the mirror one morning on the way to take my kids to the pool. Oh my God!! What had I become? I weighed only 160 pounds when I met my wife, I had over the course of eight years added an extra sixty to that. I was ashamed. I was disgusted. How did this happen? What did I do? How did this come to be? I always was the skinny guy. I wanted to hide. I did actually. I would not were shorts or shirts that were not loose enough to cover the rolls of fat that I found on my body. Remember that old cereal commercial, pinch an inch. I could pinch a lot more than an inch, I could pinch a half a foot. So what happened? How did this happen? I took a long look at my lifestyle over the past eight years. What had changed?…… Well, it was my Dad. I had become my Dad. My Dad would always eat what we left behind as kids because he could not stand to waste food. I apparently inherited this issue. Oh well, it also could have been the M&M’s I ate everyday, or the milkshakes and ice cream floats I made for the kids each night. And of course the left over candy. I usually ate more of the halloween and easter candy than the kids did. This all called for drastic measures. I had to change. Food had become more important than I realized. It became a habit instead of a fuel stop like it was when I was single.

Enter the Raw Food diet.

My wife was not about to change her lifestyle or eating habits. So I immediately realized this was something I had to do for myself. I was on my own.So I immediately became a vegetarian and based my entire consumption of food on 80% raw foods. This vegetarian thing alone upset my wife. “What will I fix for dinner if I cannot base the meal on a meat?” I said there are so many other foods we can have that do not revolve around meat. This is when it hit me. Our entire lives we have been programmed that meat is dinner. Remember the commercials”Beef, its what’s for dinner”. I could not think of a single meal for the past eight years that did not revolve around some form of meat. So, my wife agreed to make me vegetarian dishes for dinner. She was not happy about it, but agreed. So my first day with my plan to change my lifestyle was met with horrible realizations….. Fruit sucked! I started that first day with strawberries, which now I find very sweet but that first day, tasted awful. Then I had bananas for lunch. What was that all about, I thought. It was filling but I could not stand the taste of it. It was like eating bland mush. I really wanted meat! I had been used to going out to eat for lunch each day, usually to a buffet of some kind. Chinese, barbeque, country cooking’, there were a plethora of buffet’s to choose from. So I ate well everyday before that day came. By three o’clock, I was starving. Absolutely starving! I was ready to give up on the whole idea, until I got home and took off my suit and caught a glimpse of myself in the mirror. Once again I felt disgusted. Starving but disgusted with my weight. My wife had cooked spinach stuffed cannelloni for dinner with a marinara sauce. The kids wouldn’t touch it. I was starving so I sucked it down like candy. So I realized I would have to try something different if this was going to work. I remembered Tom and how he used to create different recipes with raw foods instead of cooking them he made substitutions for meals you would normally cook. He had given me several recipes way back when. I remembered one for raw food spaghetti. I took one look at all that was involved and gave up before trying.

Raw food, so what was the point really? It was for my health, the way God intended it to be. So I sat down that night and meditated on it and prayed. This was not just about my weight it was about my lifestyle and eating so many things that were dead. Dead, yes that is the truth, if it is not living , alive with nutrients and enzymes and life giving energy , it is dead! So, as a very spiritual person I meditated on it and asked the universal spirit to help me with this effort. Immediately it came upon me that I did not have to eat the raw fruits and vegetables by themselves. I could spice it up a bit. I was making this change for the life giving energy and to reverse the damage I had done to myself over the past eight years, I wasn’t trying to be a food guru or some hard core vegetarian. I just needed to change. Peanut butter! Hey, it is natural, and honey, it is natural too. So the next morning we tried the strawberries again, this time soaked in honey. Much better. Took three apples and three bananas for lunch. Coated them in peanut butter. Also much better. So then I was on a roll. I came home that afternoon not as starving as the day before. And I was on a mission. I spent an hour in the pantry going through different spices and condiments to see what they were made of, I was searching for anything that would make this a better experience for me. My wife had gone shopping and brought me home broccoli, carrots, asparagus, zucchini, cucumber, romaine lettuce, blueberries, strawberries, bananas, apples , plums and peaches. I was set. Day three was much better. I actually went out for lunch with my coworkers and they being intrigued and supportive of my new plan, we went to an all you can eat salad bar. I learned something that day. Salad sucked as bad as fruit did. I ended up coating the salad in Italian dressing and cheese. It was bearable. My wife had grabbed some vegetarian cook books and was trying her best to accommodate my plan. Very gourmet funky stuff I would never had ever tried otherwise. But day four was much better. Strawberries began tasting okay by themselves, but more importantly I changed, I felt better, more energetic, more alive. Lunch was better too, I ate the bananas with cashews instead of peanut butter and the apples by themselves. The fifth day, I actually went for a bike ride after dinner. I was feeling alive again. The point is, I was so conditioned to things being a certain way, salty and greasy and grilled, that my taste buds were not accustomed to the real taste of food anymore. Real food had become bland and tasteless. By the sixth day, that all changed. I could taste the sweetness of the peaches and strawberries, and the blueberries, oh my God were they tasty. It was an awakening experience. Then I was reading a book by Edgar Cayce about food where he had said that we should eat a diet consisting of 80% alkaline foods and 20% acidic. I thought well, I had gone this long without meat, why go back now? My wife though was getting tired of a meatless life, after only a week, and wanted steak. Unfortunately she wanted me to grill it. Not going to happen. I remembered some other books I had read on the Essene diet, how they were all about living food and based their entire diet on fruits, vegetables and grains. I think the authors name was Edgar Sekeley(sp) but he had a book called Biogenic Living. Basing the diet completely on living foods. He was some sort of guru in the 1920’s who lead a group of followers to different healing retreats throughout the world, but his big thing was sprouts. Eating of living sprouts they grew themselves daily. I was intrigued by this but hated sprouts. After a little research I found that broccoli sprouts were a complete food, protein plus all the vitamins of full grown broccoli. What a deal, right. Tasteless though, even with my new found ability to actually taste the food I was eating. More to come….As a primer, in the second half of this article we will talk about recipes, where to get the best fruits and vegetables, does it matter if its organic and other topics about the way I changed my life with Raw Food!