raw food power

Come to my site now everyday and learn a new health, power packed life force giving, beautifying recipie that will give you energy, detoxify, help your mind focus and your body feel strong.

Recipies packed with antioxidants, vitamins and minerals, that your body needs! I will also include a website or book,source everyday in order to increase the awareness and knowledge behind what you are making and why your are making it! going raw, is a transition, but also its not about takign away, its about adding!

Book 4 today: RAW FOOD, REAL WORLD

Mango shake!

3 cups diced mango

2 cups coconut water

3 tablespoons agave nectar or wo packets stevia

2 teaspoons vanilla estract

pinch of sea salt

(please buy organic and support organic farmers, its also a little less detrimental to ones health)

in a blender puree all ingredients until smooth

Todays brain boosters:

Tocotrienols:

this is a potent form of vitemin E extracted from the husk of rice bran. it contains over 100 know antioxidants as well as essential fatty acids, vitamins, minerals and enzymes that help protect the bodyf rom the formation of free radicals and degenerative disease. They are really good for your skin too- by the time you read this, theyll be the next buzz word in facial cremes, the way lycopene and white tea extract have been recently. They have a very mild malted falvor that is slightly sweet, and they go well in any creamy shake. Add one heaping table spoon per serving. As a fluffy, crystiline powder, it can be a great ingredient in desserts as well, but can be very expesive so watch how fast you go through it. go online at raw food.com to check it out.

WEBSITE: for the day: RAWFOOD.COM

I see you use Stevia...I love Stevia....what brand do you use? I prefer the Sweetleaf Stevia because they use a dietary fiber in their powder form and they have new liquid flavors.
I am submitting my favorite recipe as well.....

Coco Almond Pudding

This makes a delicious pie filling for pie crust in the raw, or layered with fruit for fruit parfait, or served frozen as almond sorbet.

6 oz. coconut cream
1 cup cocnut milk
2-3 TB. almond butter
6 large dates, pits removed and chopped
2 TB. unroasted cocoa powder
1 tsp. vanilla extract
pinch sea salt
Stevia clear liquid to taste (I use the Sweetleaf Vanilla Creme liquid flavor stevia)

Blend all ingredients in a food processor untill creamy. Adjust sweetness to taste.

*Coconuts form of saturated fat actually helps prevent heart disease, stroke and hardening of the arteries. Unlike other oils & fats, coconut oil contains a large amount of the fatty acid known as lauric acid, which is the predominant fatty acid found in mother's milk. The Lauric acid makes breast milk easily digestible, it strengthens the immune system and protects against viral, bacterial and fungal infections. Studies have shown coconut oil's effectiveness with HIV, SARS, Crohn's Disease, as well as other chronic illnesses. It detoxifies the liver, helps build lipoproteins, fats and hormones and bile, which is necessary for digestion. Coconuts amazing healing properties are also attributed to reducing the risk of other degenerative conditions such as cancer, osteoporosis, and diabetes. The medium chain fatty acids help to create a healthy digestive tract, which in turn allows for better digestion and absorption of the nutrients in our foods. They also speed up metabolism providing an immediate source of energy while supplying fewer calories than other fats. It is the oil of choice for dieters and for hypothyroidism. Coconut oil helps protect against skin cancer and other blemishes and helps prevent premature aging and wrinkling. As a cooking oil, it is highly resistant to heat and spoilage. In fact, coconut oil has been called "the healthiest dietary oil on earth".

I like using SweetLeaf too! It has such a wide variety of products and the best stevia formula for its sweetener. After some research I found that it has no calories, no carbs and no glycemic index. I actually use the SweetLeaf Sweetener in place of sugar though in my recipes and just add fillers like mashed bananas or yogurt to keep the volume of the ingredients the same. It works perfectly!

Another bonus is that now I don't have to order any of SweetLeaf's products from their Web site. I was shopping at Whole Foods the other day and noticed that the sweetener is on the shelves now! Really exciting! I definitely recommend Stevia and particularly the SweetLeaf Sweetener as I've never had any problems with it and haven't found anything better!

Also, I found these videos when I was on YouTube one day if anyone wants any more information about stevia or SweetLeaf:

http://youtube.com/wa...

http://youtube.com/wa...

I was very skeptical about using Stevia in place of real sugar. I refuse to use artificial sweeteners and was searching for a healthier, natural alternative to sugar. I have researched Stevia and apparently Stevia-based sweeteners have been used in Japan since the 1970s – ever since that country banned artificial sweeteners. To this date, after being used by tens of millions of people for more than 40 years, there has not been a single consumer complaint about Stevia.

I have been using the Sweetleaf brand for several months now and absolutely love it! You can now purchase it at any Whole Foods store.

SweetLeaf can be used in hot drinks, cold drinks, is great on cereal, brings out the delicious flavors in fruits, can be used in cooking and baking, makes great-tasting desserts and is incredible in smoothies and blended drinks.

This is my favorite Stevia recipe. Enjoy!

Apple Crisp
8 servings

Ingredients
- 7 to 8 cups chopped apples (peeling is optional)
- 3 tbsp lemon juice
- 1 tsp vanilla
- 1/2 tsp SweetLeaf Stevia Extract Powder
- 2 tbsp whole wheat flour
- 3 tbsp natural peanut butter (optional)
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup apple juice or blend

Preheat the oven to 350 degrees F. Butter a 9 x 13" baking dish. Place the apples in a large mixing bowl. Stir in the lemon juice. Mix the vanilla, Stevia extract, flour, peanut butter (if using), cinnamon, and salt into the apples. Pour the fruit juice into the bottom of the dish. Spoon in the apple mixture. Spread the topping (recipe below) over the apples so it is evenly distributed. Bake for 50 minutes to 1 hour. If the topping gets done before the apples, cover pan with foil the last 15 minutes of baking.

Topping


Ingredients
- 1 cup rolled oats
- 2/3 cup chopped nuts and seeds
- 1/4 tsp SweetLeaf Stevia Extract Powder
- 3/4 tsp SweetLeaf Stevia Concentrate
- 2 tablespoons oil

Mix the oats, chopped nuts and seeds, Stevia extract, and Stevia concentrate together in a bowl. Sprinkle and stir in the oil.

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!" by Rita DePuydt - Book Publishing Co.)