RawFoodist1

Annual Publication/Édition annuelle spécial

January/janvier 2012

Three heads are better than one at Allwest Auto Parts.

DifferenT iDeAsPlus D'iDÉesChez Allwest Auto Parts trois têtes valent mieux qu'une.

Jerusalem artichoke: A nutty taste that is worth discovering. Why you should eat it.

How to make raw cooking fast and easy. 5 clever ideas from some of the best known experts

What do doctors and reaserchers say about our north american diet.

see the before and after pictures. see the extraordinary efffects raw food can have on your life.

Your keY To The reCYCling mArkeT

voTre ClÉ D’ACCÈs Au mArChÉ Du reCYClAge

canadianrecycler.ca volume 6 issue 1/volume 6 numéro 1Canada Post Canadian Publications mail sales Agreement no.40841632. 86 John st. Thornhill on l3T 1Y2

The health benefits of Almonds

An interview with mimi kirk. The woman who's got the looks we all want to have.

AlmonDs

mimi kirk is 72

Bi

linguAl!

Bilin

gue!

5

6

fArTiChokes

Clever tricks

The ChinA sTuDY

raw Beet recepies

RAW FOODIST

Anual Publication / Canada

november 2011

CheeZY Cheese sAuCe

2 cups raw cashews4-5 tablespoons lemon juice1/1/2 cups water1/8 cup olive oil2-3 tsp. fresh rosemary, minced3-4 tsp. Braggs liquid Aminos or gluten free tamari3-4 tbsp. nutritional yeast1-2 tsp. Celtic sea salt or to tasteground black pepper to taste

Blend into thick cream. Add more water if needed.Taste for all seasonings and add more to your liking.garlic can also be added along with ribbon cut basil.

Raw Food on a Tight Schedule: Tips and Tricks for Students

Breakfast Ideas for Raw Curious StudentsBananas with granola nut clusters: Mix raw oats, raw nuts (like slivered almonds or cashews), stevia or raw honey (which has the most nutritional value of any type of honey), and any spices you might like (such as cinnamon) and form into small clusters.

Let them set on some waxed paper until they’re dry, then keep them in a container for convenient use. If you have a dehydrator tray, this will work even better. For a breakfast treat, try them with almond milk and sliced bananas. (Hint: to maximize the enzymes in your almonds or cashews, soak them in room-tem-perature water for 8 to 12 hours.)

Lunch and Dinner for Busy StudentsStir fry (minus the “fry”): Chop up some broccoli, then add some cashews, teriyaki sauce (not raw), and any other vegetables you might like (peppers, mushrooms, and celery are good choices, as are water chestnuts – just remember to peel them if you get them fresh).

You can also add chili sauce or dried red pepper flakes if you’d like to add some heat, along with grated ginger or other spices. Just mix all of these ingredients together, and if you have time, let the mixture sit for 20 minutes, allowing your sauce and spices to fully flavor the dish. It still tastes great if you’re hun-gry and stuck on a tight schedule.

eAsY CheeZY kAle ChiPs

1-2 bunches of curly or dino kalefor one bunch use the following measurements, for 2 bunched double the recipe.

5-6 tablespoons virgin olive oil4-5 tablespoons gluten free tamari, depending how salty tasting you like themnutritional yeast, i just pour on top and mix with tongs until leaves are coated. it’s your choice how cheesy you like them. i like them cheesy.sprinkle in seasonings of choice, example; cumin, curry, pizza seasoning, or none if you prefer, it’s good just with the nutritional yeast.

If you understand the benefits of a raw diet, but have to worry about getting to class on time and dealing with short periods of break time between academic obligations, don’t give up yet.

There are some ways for you to stay dedicated to your healthy diet while running on a busy schedule that might make your life a little easier. You may need to set aside a few ten-minute periods throughout the day for food preparation, but you can create raw on-the-go meals and snacks on a time budget with the following suggestions.

[Editor's note: I went raw during college, and my best tip is to think ahead and prepare food ahead. Having food on hand is the first step to eating right, and Maria is going to share some great simple recipes and tips to eat right on a tight student schedule.]

Seasonal fruit salad: Start with baby mixed greens, spinach, romaine, or any other lettuce of your choice. Next, chop up any fruit you have available, or if you have time, make a run to the farmer’s market or grocery store for whatever happens to be in season.

Apples with dried cranberries and raisins can be delicious, or try peaches, blueberries, and raspberries for a summery treat. You can make your own dressing by combining olive oil, lemon juice, herbs, salt, and pepper in proportions of your choice. Just keep a bottle handy so you can whip up quick salads when you need them.

You can change your life in collegeStart your raw food journey as early as you can

Raw Snacks for College Fruit and nuts: These are the obvious choices, and they’re easy to take along with you when you’re pressed for time. Just keep raw nuts in your kitchen or room, along with a good stock of fruit, and you’ll be ready to grab a snack as you run out the door.

Cashew balls: Check out how to make the raw snowman, and adapt to make smaller individual portions of these delicious ca-shew crunch balls. Think of them as yummy donut holes and enjoy!

THE CHINA STUDYThe science is clear. The results are unmistakable. Change your diet and dramatically reduce the risk of cancer, diabetes, heart disease and obesity.

Respected nutrition and health researcher, Dr. T. Colin Camp-bell reveals the truth behind special interest groups, govern-ment entities and scientists that have taken Americans down a deadly path

Even today, as the low-carb craze sweeps the nation, two-thirds of adults are still obese and children are being diagnosed with Type II diabetes, typically an "adult" disease, at an alarming rate. If we're eating healthier, why are Americans stricken with heart disease as much as we were 30 years ago?

Drawing on the project findings in rural China, but going far beyond those findings, The China Study details the connection between nutrition and heart disease, diabetes and cancer. The report also examines the source of nutritional confusion pro-duced by powerful lobbies, government entities, and opportu-nistic scientists. The New York Times has recognized the study (China-Oxford-Cornell Diet and Health Project) as the "Grand Prix of epidemiology" and the "most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease."

"After a long career in research and policy-making, I have de-cided to step 'out of the system'. I have decided to disclose why Americans are so confused," said Dr. Campbell. "As a taxpayer who foots the bill for research and health policy in America, you deserve to know that many of the common notions you have been told about food, health and disease are wrong."

"I propose to do nothing less than redefine what we think of as good nutrition. You need to know the truth about food, and why eating the right way can save your life."

Early in his career as a researcher with MIT and Virginia Tech, Dr. Campbell worked to pro-mote better health by eating more meat, milk and eggs -- "high-quality animal protein ... It was an obvious sequel to my own life on the farm and I was happy to believe that the American diet was the best in the world."

He later was a researcher on a project in the Philippines working with malnourished children. The project became an investigation for Dr. Campbell, as to why so many Filipino children were being diagnosed with liver cancer, predominately an adult disease. The primary goal of

the project was to ensure that the children were get-ting as much protein as possible.

"In this project, however, I uncovered a dark secret. Children who ate the highest protein diets were the ones most likely to get liver cancer..." He began to re-view other reports from around the world that reflect-ed the findings of his research in the Philippines.

Although it was "heretical to say that protein wasn't healthy," he started an in-depth study into the role of nutrition, especially protein, in the cause of cancer.

The research project culminated in a 20-year partner-ship of Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine, a survey of diseases and lifestyle factors in rural China and Tai-wan. More commonly known as the China Study, "this project eventually produced more than 8000 statisti-cally significant associations between various dietary factors and disease."

The findings? "People who ate the most animal-based foods got the most chronic disease ... People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease. These results could not be ignored," said Dr. Campbell.

In The China Study, Dr. Campbell details the connec-tion between nutrition and heart disease, diabetes, and cancer, and also its ability to reduce or reverse the risk or effects of these deadly illnesses. The China Study also examines the source of nutritional confusion pro-duced by powerful lobbies, government entities, and irresponsible scientists.

The China Study is not a diet book. Consumers are bombarded with conflicting messages regarding health and nutrition; the market is flooded with popular titles like The Atkins Diet and The South Beach Diet. The China Study cuts through the haze of misinformation and delivers an insightful message to anyone living with cancer, diabetes, heart disease, obesity, and those concerned with the effects of aging. Additionally, he challenges the validity of these low-carb fad diets and issues a startling warning to their followers.

Raw Beets

Raw BEET SAUncooked beets are less sweet and earthy than they are when boiled or roasted. If you just can\'t resist cooking them, once they\'re shredded, they can be quickly sautéed in butter or oil.Ingredients

1 pound beets 1 large shallot Salt and freshly ground black pepper 2 teaspoons Dijon mustard, or to taste 1 tablespoon extra virgin olive oil 2 tablespoons sherry vinegar or other good strong vinegar Minced parsley, dill, chervil, rosemary or tarragon

Method

1. Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl. 2. Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

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