Monday, December 12, 2011

Health Benefits of Raw Eggs

Free range raw eggs (ideally from healthy chickens, including organically certified, even better are fertile eggs) are one of the best compact foods in nature. Eggs are the ultimate, complete fast food. However the protein in eggs is not utilized for cellular reproduction. They are utilized for regeneration and maintenance. The relationship between raw eggs and salmonella poisoning is a myth.
By John Claydon D.Hom
 
The process of cooking eggs destroys the very goodness that our bodies so desperately need as the nature of proteins and fats is altered when exposed to heat. When cooked, the egg protein changes its chemical shape; it is often this process that can be the cause of allergies. Generally when eating raw eggs, any incidence of egg allergy will disappear.

Surprisingly, in spite of ‘bad press’ raw eggs, organic or at least from a known source of healthy free-range chickens, are an excellent health tonic. The regular consumption of raw eggs will do wonders for your overall health. Exceptionally easy to digest, raw eggs provide a wonderful boost to the immune system, and a completely balanced nutritional package. A good immune system is one of several things the body needs to overcome cancer.


Many people’s diets are deficient in high quality proteins and fats, and eggs are one the very best sources of these. Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced, and we highly recommend the addition of raw eggs to your nutritional program. The sulfur amino acids help to keep you young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulfur. Egg yolks are one of the few foods that contain vitamin D.

Poisoning from salmonella has been exaggerated in the past. A study by the U.S. Department of Agriculture in 2002 indicated that only 2.3 million, of the 69 billion eggs produced annually, are contaminated with salmonella. In other words 0.003% or 1 in every 30,000 eggs. The bulk of these come from battery chicken eggs and chickens kept in unhealthy conditions - only sick chickens lay salmonella contaminated eggs. If only healthy chicken eggs (organic and free range ideally) are consumed, then far less than one in 30,000 eggs are contaminated. Salmonella is a common micro-organism found almost everywhere, and is just as likely, or more likely, to proliferate on cooked food kept in the fridge. Infection is normally mild gastric symptoms, but in rare cases where the immune system is very low such in the elderly who have had much anti-biotic use, and the source is greatly contaminated, death can result. But such a person is highly lightly to contract one of many common micro-organisms and die from that. To give some perspective, in the highly unusual situation of contracting Salmonella, in a healthy person, an infection is nothing to worry about and is easily treated with high quality pro-biotics every half an hour until you feel better.

Consuming Raw Eggs

From day one of starting raw eggs, your immune system becomes stronger and health will improve. We recommend Zell Oxygen as a key supplement for overall health enhancement. Three raw eggs a day (this will take the place of one meal), seems to be the preferred amount taken by people who regularly consume raw eggs. It is sensible to build up the amount of raw eggs consumed gradually. They are best taken by breaking them into a cup and swallowing whole. It can be helpful to cut through the yolk with a knife to make it easier to swallow, If you have a mental problem with swallowing raw eggs, (they are almost tasteless and easy to swallow) blend with a little goats or sheep’s milk or even avocado, but ideally raw eggs should not be blended as the molecular structure is damaged. Inspect the egg, if it has been cracked do not use it, once broken into the cup or blender smell it, if it smells off do not use it.

It is best to keep eggs outside of the refrigerator, but in a cool place, but it is not essential; in hot climates/conditions they should be refrigerated.

Raw Eggs and Cholesterol

There is no danger from the cholesterol build up since 2/3 of cholesterol in the body is produced by the liver. The amount of cholesterol consumed in the diet does not relate to the amount of cholesterol deposited. Many studies have shown that the cholesterol in eggs does not raise cholesterol level in the body. Furthermore, eggs contain Lecithin, a valuable nutrient that helps the body to process fats and cholesterol.

Eggs contain valuable fat needed to keep us healthy. On the other hand heated or processed fats are converted into Trans-fats - toxic chemicals that harden in the body, around every cell and clog the circulation. Margarine contains an abundance of Trans-fats and is not part of a healthy diet. Do not be afraid of that natural product that has been eaten with no adverse effects for thousands of years, butter. The initial report that cholesterol in foods leads to health problems was released to the press without scientific validation, and has since been proven by hundreds of scientists and studies around the world to be completely false. The only benefits from the initial press release were to the margarine and vegetable oil industries.

Raw Eggs and Biotin Deficiency

Nature created an egg to be a balanced live food – as long as you eat the biotin rich yolk along with the egg white, there is no risk of a biotin deficiency.

And remember, to always eat the freshest, certified organic, free range eggs. Eat raw eggs that you bought from a small, free range farmer. Never a store-bought ones! Better, if you have a backyard, keep your own chickens and enjoy freshest eggs every day.

*Information in this article is for educational purposes only. It is not meant to diagnose or cure a disease.


         

Monday, October 31, 2011

Spicy Vegan Coconut Almond Salad Dressing

No salad without a dressing! Your salad does not have to swim in oil, but serving a salad without a dressing is not quite right either. The body can absorb fat soluble vitamins only when foods containing such vitamins are accompanied by fats. 


Always make your own dressing and use healthy fats when making one.

Ingredients:
  • 1/2 cup almond butter
  • 1/2 cup Thai style coconut milk
  • 1/4 cup rice vinegar
  • 2-1/2 Tbs tamari
  • 2 tbs sesame oil
  • 2 tsp fresh ginger minced
  • 1/2 tsp chili flakes
  • pinch of pink Himalaya salt


Method:
  • Put all ingredients in blender and blend until smooth. 
  • Taste and add more ginger, vinegar, or chili flakes, if desired. Enjoy with salads, or as a dip with carrot, cucumber and celery sticks. 

In radiant health - passionately raw - Dominique

         


Saturday, October 1, 2011

Raw Pumpkin Smoothie

Ingredients:
  • 1 pound raw pumpkin cut into small chunks
  • 1 1/2 cups of rice or nut milk
  • 2 teaspoons of maple syrup
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground cloves
  • 1/4 teaspoon of grated raw ginger 
  • pinch of pink Himalaya salt

Method:

Place all the ingredients in the blender and blend until smooth. You may want to add a few ice cubes and blend again. Enjoy in good company!

In radiant health - passionately raw - Dominique




         

Wednesday, September 21, 2011

Homemade Raw Nutella

Nutella is a world famous spread chocolate and hazelnut spread. Unfortunately, the ingredients in the original product are not organic, and it contains cooked chocolate, dairy products, and white sugar - ingredients that are not exactly associated with vitality and longevity. Here is a raw version that has all organic good-for-you ingredients that can be enjoyed guilt-free.



Ingredients:
  • 1 cup raw cacao nibs
  • 1 cup raw cacao butter
  • 2 cups hazelnuts, soaked for at least 2 hours
  • 2 tbsp raw cacao powder
  • 1/2 cup raw or low-glycemic sweetener (agave, honey, yacon, or coconut sugar)
  • 1/2 to 1 tsp Himalaya

Method:
  • Melt cacao butter in dehydrator or over a low heat. 
  • Place all ingredients in food processor and process thoroughly until smooth. 
  • Put in glass container and place in refrigerator to set. Enjoy without guilt!

Recipe adopted from the Sunfood website


         

Tuesday, August 23, 2011

Sunwarrior Ormus Supergreens

A Product Review
Sunwarrior Ormus Supergreens are one of the best raw green superfoods on the planet! Grown in a mineral-rich ancient volcanic sea bed, Ormus Supergreens are 100% certified organic and packed with live probiotics and phyto-nutrients.


If you are on a raw food diet or in a process of changing your lifestyle from cooked to raw, you might want to explore the large market of superfoods.

Five Reasons to Give Ormus Supergreens a Try:
  • 100% Organic, Non GMO & Gluten Free!
  • Grown and produced in the U.S.A.
  • Cultured with live probiotics and enzymes
  • Produced using an eco-friendly process with a low carbon footprint
  • Tastes great as a refreshing drink or addition to a smoothie
All ingredients in Ormus Supergreens are certified organic, gluten-free and non-gmo. Ormus Supergreens includes: Probiotic cultured greens, alfalfa, barley, spinach, parsley, yucca, peppermint, stevia, wheatgrass and oatgrass.

Ormus Supergreens  is a perfect addition to smoothies, raw desserts, salad dressings and raw soups.

I love this product and use quite often to enhance my smoothies. The high price may put you off, but it is justified by the quality of the product.

In radiant health - passionately raw - Dominique

         

Friday, August 12, 2011

Raw Avocado Soup

If you have some avocados at home and do not quite want to make another guacamole, here is a fine recipe to try.


Ingredients:
  • 2 large, ripe avocados
  • 1 cup coconut water (you could also use nut milk or filtered water)
  • juice of 1 lime (about 4 tablespoons)
  • ½ cup cilantro leaves
  • ¼ cup chives
  • 1 shallot, minced
  • dash of cayenne pepper

Method:
  • Cut open and pit avocados. Scoop out flesh, reserving a small portion of one half for garnish.
  • Place all ingredients in a blender or food processor and blend on high until smooth. If the soup is too thick, add more coconut water until the desired consistency is reached (it should coat the back of a spoon, but not be solid).
  • Pour into a large jar with a tight-fitting lid and chill in the fridge for at least 1 hour. Serve when cold. Garnish with avocado cubes and chives or cilantro. Enjoy in good company!

This chilled soup is a totally refreshing start to any summer meal. Although it may seem simple, the ingredients manage to hit all the right notes in both flavor and texture. The smooth creaminess of the avocado lays the perfect foundation for zesty lime, bright cilantro and chives, sweet shallot, with a surprising little kick of spicy cayenne.

Avocados are loaded with monounsaturated fats, a good kind of fat also found in olive oil, that boasts all sorts of health benefits, such as lowering cholesterol, reducing the risk of heart disease, and even offering protection against certain cancers like colon and breast.

The fruit is also a very concentrated dietary source of the carotenoid lutein, a phytochemical that protects the eyes against macular degeneration and cataracts. They also contain significant amounts of vitamin K, essential for normal blood clotting; calcium to maintain strong bones; folate to combat against Alzheimer’s disease; and vitamin C to boost the immune system. Not bad for a handful of smooth green goodness!

Coconut water is another perfect ingredient. It help replenish minerals in the body. When we sweat, we lose a lot of minerals (sodium, potassium, calcium, and magnesium). Coconut water has a natural balance of these minerals, making it the perfect beverage for hydrating the body and replenishing lost stores of vital nutrients - even more effective than water itself!

Recipe by Sarah Britton
Recipe source here


         


Tuesday, July 12, 2011

Raw Vegan Tacos by Sarah from My New Roots

Walnut Taco Mix

Ingredients:
  • 1 cup raw walnuts
  • 1 Tbsp. nama shoyu - raw, unpasteurized soy sauce
  • 1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
  • 1 tsp. ground cumin
  • 1 tsp. extra virgin olive oil

Directions:

Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!

Cashew “Sour Cream”
 
Ingredients:
  • ½ cup raw cashews
  • juice of ½ lemon
  • 1 tsp. apple cider vinegar
  • 5 Tbsp. water (approximate amount)

Directions:

Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!

Raw Salsa

Ingredients:
  • 1 cup chopped cherry tomatoes
  • ½ red bell pepper, chopped fine
  • ½ orange or yellow bell pepper, chopped fine
  • ½ red onion or 4 green onions, minced
  • ¼ cup chopped cilantro
  • ½ clove garlic, minced
  • juice of ½ lime
  • 1 tsp. raw honey
  • 1 Tbsp. extra virgin olive oil
  • pinch of sea salt

Directions:

1. Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.


Other Raw Taco elements:

ripe avocados (about ½ per person)
Savoy cabbage (or collard, kale, or romaine lettuce)
lime juice
cilantro 

Make tacos folding the greens instead of tortillas. Enjoy in good company!



Recipe source My New Roots


         

Wednesday, June 8, 2011

Acai Coconut Smoothie

Ingredients:
  • 2 packs Sambazon Original Açaí
  • 2 organic bananas
  • 1 cup of organic coconut water
  • 1 cuo of organic coconut milk
  • 5oz of Sambazon Original Açaí juice
  • 1/2 cup of coconut flakes for the texture - optional

Method:

Place all the ingredients in the blender. Blend on high speed until smooth. Add more coconut water if necessary, but keep it rather thick. Pour into tall glasses and garnish with coconut flakes.

Enjoy in good company!



Image and recipe source here


         

Monday, April 4, 2011

Raw Savoy Cabbage Salad with Cilantro, Lime Juice, Almonds and Hot Peppers

Ingredients:
  • 1 head of organic Savoy cabbage
  • 4 organic limes (juiced)
  • 3-4 Tbsp organic Extra Virgin Olive Oil 
  • bunch fresh cilantro
  • Small hot pepper 
  • 1/4 tsp Pink Himalaya Salt 
  • 1/3 cup chopped pre-soaked almonds


Method:
  • Peel the outer leaves and chop the cabbage into fine strips. 
  • In a large bowl combine cabbage with lime juice, thinly chopped hot pepper and cilantro. Add olive oil and Himalaya salt to taste. 
  • Mix ingredients together. Cover the bowl. Chill in fridge for 20 minutes. 
  • Serve in small bowls, sprinkle with chopped almonds and enjoy in good company!
In radiant health - pasionately raw - Dominique

Recipe inspired by whole person whole life


         


Related Posts Plugin for WordPress, Blogger...

ShareThis