Gina

If you haven’t done so already, scroll down to January 20th’s blog entry for his bio, then join me in welcoming Dr. David Klein ?

RAWFOODMUSE: It’s such an honour to have you here, Dave. Thanks so much for joining us! Getting right to the point, then: what on earth is Natural Hygeine?

DR.KLEIN:  Natural Hygiene is a term coined possibly by Dr. Herbert M. Shelton about 80 years ago. He was the greatest leader of this natural health approach and wrote 40 books on the subject and fasted 40,000 people to health recovery. His work influenced millions of people and saved my life and the lives of countless others! “Hygiene” is a Latin word which literally means “health.” The word “natural” was attached to it to distinguish this health approach from other approaches which might involve treatments, therapies, remedies, unnatural diets, etc. Natural Hygiene is a lifestyle, not a diet. It’s all about cooperating with nature, allowing our bodies to heal on their own without meddling and interfererence, and about living healthfully, that is, living in harmony with nature, eating our natural biological diet of raw fruits and vegetables, nuts and seeds, living consciously and sharing our vibrant joy.

RAWFOODMUSE: Cool, do you think Natural Hygeine is here to stay, or is it just another trend?

DR.KLEIN: In modern times, Natural Hygiene has been around for about 200 years, since the days of Sylvester Graham. It’s really human’s original natural way of living and has been around for 99.99% of our ancestor’s existence. All animals in nature live that way. Most of humankind does not know about or believe in self healing and natural raw food eating. So, I hope Natural Hygiene is a trend that lasts forever and catches on more and more!

[PHOTO: CAN YOU GUESS WHAT THIS IS?]

RAWFOODMUSE: Are natural hygiene and fruitarianism the same? 

DR.KLEIN: Natural Hygiene simply encompasses all aspects of natural living–it’s a lifestyle. Fruitarianism is a controversial term that I like to explain this way: biologiclally, physiologically and even spiritually, humans are predominantly fruit eaters, or frugivores. That is, fruit is our optimum food and the food which we will thrive on if it is our main food and is of high quality and if we lead a totally healthful lifestyle. Fruitarian diet is not a diet of 100% fruit. In nature, before recorded history, humans ate mostly fruit, plus some green leaves, seeds and nuts. Humans are able to eat other foods, but we cannot thrive on them and avoid common maladies and major diseases. Humans did migrate to colder climates, endure glacial epochs and eat animal foods, but our ancestors did not do as well on animal foods (and later grain foods when living in arid lands) as when eating the diet we were originally designed for: raw fruits and vegetables, nuts and seeds. The experiences of over 2 million modern day raw fooders who eat mostly fruit has confirmed this. Of course, this can lead to a huge discussion. Those who want to read the scientific basis for this can read my book, Raw Revelation (previously titled Your Natural Diet: Alive Raw Foods). It’s here: http://www.vibranthealthandwealth.com/bookstore/bookstore-individual.php?ID=2. Also, The Great Fruitarian Debate at http://www.vibranthealthandwealth.com/bookstore/bookstore-individual.php?ID=6.

RAWFOODMUSE: How about the recipes? Are they difficult to make? 

DR.KLEIN: Natural “Hygienic” eating is not about recipes–it’s about making a meal of one or two whole, ripe, unprocessed organic foods (such as bananas and lettuce) at a time. The fancier the meal, the worse our digestion and health will become. Natural Hygine practitioners and teachers teach “food combining” for those who want to eat simple recipes. Food combining is based upon our physiology–our digestive limitations with respect to the biochemical composition of foods. For example, an excellent combination is fruits with greens or celery. Poor combinations include nuts with sweet fruits (except acidic fruits like oranges and tomatoes), and starchy foods (such as grains and white potatoes) with any sweet fruits or fatty foods (such as avocados, nuts and seeds). When we eat undigestible poor combinations, we experience indigestion, toxemia, disease and suffering. Those who need to make “transitional recipes” can check out my book Raw ‘n Delish. It has over 250 simple and delish recipes with proper food combining, including a lesson and chart explaining this. It’s at http://www.vibranthealthandwealth.com/bookstore/bookstore-individual.php?ID=56. Vibrance magazine also has recipes and demo videos by raw food chefs such as yourself. The best of the simplest recipes I can recommend are dressings for dinner salads, such as: soaked nuts or seeds or some avocado mixed in a blender along with oranges or tomatoes plus some celery and greens, made into a creamy dressing. All in all, we’ll do best if we don’t make fancy recipes. A meal of three to five bananas and a few stalks of celery is a perfect meal.

RAWFOODMUSE: What do you think of cooked and gourmet raw eating? 

DR.KLEIN: I think we all need to avoid “gourmet” eating, especially fatty, salty and starchy recipes as well as “raw junk foods” such as cacao, which is toxic. Cooked starches feed our fat cells like nothing else. To me, “gourmet” implies fancy and unnatural, and the results will never be optimum health. Simple, whole, raw food meals without preparation is what our bodies really want. With some discipline in the beginning, plus daily exercise to earn our calories, simple eating will eventually become easy and natural–we’ll discover our true natural selves and set ourselves free from kitchen slavery!

RAWFOODMUSE: Thanks Dave, for your time and energy today. Can’t wait to share the super simple, properly-combined video recipe I made for your magazine- I’ll be sharing it here this month. Keep shining! 

DR.KLEIN: My pleasure, and thank you Gina for teaching raw health!

Okay! Wow! My first interview all complete. Maybe I’ll keep this up. What do you think? Any ideas on whom to interview next? If so, post below or email me!

Until next time………….Gina

RESOURCES:

David’s websites:

http://www.vibrancemagazine.com

http://www.vibranthealthandwealth.com

http://www.digestionperfection.com

http://www.selfhealingempowerment.com

http://www.colitis-crohns.com

http://www.colitiscurebook.com

http://www.colitiscureblog.com

http://www.youtube.com/user/VibrantRawFoods

http://www.fruitarian.info

http://www.durastillstore.com

http://www.facebook.com/pages/Paia-HI/Vibrance-Magazine/195009820276?ref=mf

http://vibranthealthandwealth.wordpress.com/

1. In my last video I promised to go on a liquid cleanse to make up for a wayward 2011, and guess what? I’m now on Day 12 of a juice feast! That means the only thing I’m ingesting is GREEN JUICE! I was a little nervous at first, wondering if I’d be craving certain foods and missing crunchy things, but I feel so great, I’ve decided to try doing this for 90 days! Is anybody else feasting with me?

2. Big, big, big interview coming up on this weekend’s blog post: I’m interviewing Dr. David Klein,  a 27-year rawfooder and leading natural healer. His full bio is at the end of this post, check it out!

3. I’m on the VitaMix for another Smoovie (smoothie + movie) night at Coquitlam Family Chiropractic on …. wait a sec, here’s the poster:

So, am I delivering on my other promise to flourish you with excitement for 2012?

It’s only January 20th, my friends. Just imagine what the rest of this year shall bring  .   .  .

(p.s. The trees already know!)

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ABOUT THIS WEEKEND’S INTERVIEWEE:

In 1984, David Klein, Ph.D healed himself of a life-threatening chronic bout with ulcerative colitis via the principles of Natural Hygiene. To read  David’s story visit http://www.colitis-crohns.com/about.html. 

He is now based in Paia, Maui, Hawaii, where he is a lecturer and a Hygienic Doctor, counselling thousands of people to wellness. He is the Professor for The University of Natural Health’s  Certified Natural Health Practitioner course titled “Humans’ Natural  Biological Diet.” The book he co-authored, “Your Your Natural Diet:  Alive Raw Food” is the text book for the course. David also directs Colitis & Crohn’s Health Recovery Center, and is author of the  bestseller “Self Healing Colitis & Crohn’s.” Visit the Colitis & Crohn’s Health Recovery Center site is at http://www.colitis-crohns.com.

David is the Publisher and Executive Editor and a writer for Vibrance (formerly Living Nutrition), the world’s longest running and most widely read raw food lifestyle periodical. Visit Vibrance, the online digital magazine, at http://www.vibrancemagazine.com.

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Ingredients for Stuffed Peppers with Zucchini 

(from Dr. David Klein’s Raw ‘n Delish Vibrant Recipes *serves 2)

2 large red bell peppers

2 med zucchini, grated

2 carrots, grated

alfalfa sprouts

1 medium avocado

water

salad greens

Want to learn more about how The Muse’s Kitchen works? Click here then rev up excitement – not only are you learning to make a full, satisfying dinner from 100% fresh produce, I’m also going to demonstrate on video this month.

Yeah? YEAH!

Stay tuned and don’t forget to sign up for my email list so you are notified when it’s posted!

See you soon . . .

Sending you blessings for 2012, everyone. There are some exciting things in store here at The Raw Food Muse, so stay tuned.

I am committed to keeping you inspired all year long.

Keep shining, keep it green!

Let’s sing it out together, until it becomes us, shall we?

“Peace surrounds me.

I am loved by all,

and love the beautiful people surrounding me,

and all the Beings who connect to me.

Relationships are effortless, easy, fun,

and never get cut off precipitously by me

because I am conscious,

and thus strong enough to survive everything,

and remain in acceptance and love,

even after the tiger’s attack. “

Thank you, Louise Hay.

And you, my beautiful friends. I’m singing this, dancing it, chanting it, saying it, repeating it with you, into 2012 and beyond.

When you’re ready, set out the ingredients listed in my December 10th blog entry, then follow these simple steps:

1. Place garlic in food processor and process well.

2. Add sage, rosemary, and thyme, processing well.

3. Add walnuts, almonds, and miso, one at a time, and process well.

Looks like ground turkey, doesn’t it? Tastes like it too.

4. Remove to a bowl and stir in onion and celery.

5. Place on a smooth dehydrator sheet and form into a round loaf shape (or whatever shape you like!) then dehydrate at 105 degrees for 6 hours.

[Note: as you can see, I cover my dehydrator trays with parchment paper since I do not have a smooth sheet.]

6. Remove and turn loaf over, removing the smooth dehydrator sheet from the bottom. Dehydrate for 4 to 6 hours more.

7. Garnish with parsley and cranberries.

Happy holidays, everyone, and thanks for dancing with me in 2011 ~ See you next year : ~ )

Remember that “The Muse’s Kitchen” is a monthly series that has two parts. The first, like this post, is the ingredient list. Later in the month you will receive the recipe that includes photos I take as I’m making it.

The best part? If you find yourself with questions about ingredients, places to shop, protein, how to handle social situations in the meantime, just post a comment below or join me on Facebook to chat, shop and uncook our way to vibrant living!

Here we go .  .  .

Noasted Turkey by Alissa Cohen

2 cloves garlic, chopped fine

2 Tablespoons fresh sage

2 Tablespoons rosemary

2 Tablespoons fresh thyme

2 cups walnuts, soaked 12 hours and drained

2 cups almonds, soaked 12 hours and drained

1 Tablespoon white miso

1 large onion, chopped very fine

6 stalks celery, chopped fine (Raw Food Muse tip: I would use smaller stalks, or less, because this amount watered it down)

1 cup parsley sprigs (as garnish)

1 cup cranberries (as garnish)

Equipment needed:

food processor

dehydrator (or oven if you don’t have one)

Happy shopping!

Gina

Note: I am not sure if this recipe book has Noasted Turkey or not because I found the recipe online, but it’s a great photo of Alissa! Love the colours : )

with love and vibrant light,

Gina : )

STEP 1: Chop walnuts and almonds into semi-fine texture. (using S-blade for about 1 minute achieves this).

STEP 2: Add apples and 2 T of the soaked raisins. Pulse for another 30 seconds, then transfer to a mixing bowl.

STEP 3: Mix in all remaining ingredients by hand and stir well. Form into small loaves and place onto smooth dehydrator trays (or parchment paper on dehydrator trays). Dehydrate for 2 hours at 145 degrees F, then flip loaves over, remove smooth sheets (or parchment paper), and dehydrate at 115 degrees F for another two hours. Stuffing should be soft and warm when served.

This is parchment paper cut out to fit my round dehydrator which I bought for $60. If you don’t have a dehydrator, put your oven on lowest setting and leave door open while the stuffing dries. Check on it frequently, the loaves are ready when they’re slightly crunchy yet still soft to the touch (like traditional bread stuffing : )

As you can see, I’ve used different sizes for my loaves but just so you know, the guidelines in the book are: height no more than 1″ and length about 5″ and width about 3″

The recipe book gives no further instruction from here, so: be creative! I like to crumble mine up cavewoman-style, but you can cut yours into neat squares if you like.

Enjoy everyone! And Happy American Thanksgiving, to people and turkeys too!

With love and lots of deLight,

Gina ~* The Raw Food Muse