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Deliciously simple vegetable soup recipe/ Simple y deliciosa sopa de vegetales


Instructions in Spanish below

Simple veggie soup

This simple recipe is based on seasonal plant-based ingredients. The soup is delicious and it satisfies us during the Fall days. As it is made with simple ingredients that do not include fats or processed foods, it is very easy to digest, and perfect for a light supper on a cold day.

-DSC_1018sm1 big white or yellow onion
1 garlic clove
5 fine slices of ginger
1 diced jalapeño
2 carrots
2 diced yams
half a squash
a bunch of parsely
a bunch of spinach
3 celery sticks
1 sliced red bell pepper
a handful of dulse or nori flakes
a big spoonful of miso paste
a teaspoon of cumin
cayenne pepper
filtered water



Fill up a big pot with filtered water and bring it to a boil, as you add the hard root vegetables, that take longer to cook: yams, squash, ginger, carrots. Continue to add the rest of the veggies and the seaweed for seasoning, that give a delicious salty flavor to soups with the added benefit of the sea minerals. Cover until it boils. Add now the miso paste and the spices. Cook for 5 minutes and keep covered. Enjoy!


Sopa de vegetales

Esta simple receta está basada en ingredientes de la temporada, privilegiando el origen vegetal. La sopa es deliciosa, y nos satisface durante los primeros fríos del otoño. Ayudan a la digestión, porque los ingredients son simples y no incluye grasas o productos procesados. Nos da energía y felicidad.


-DSC_1033sm1 cebolla blanca o amarilla grande
1 diente de ajo
5 rodajas finas de jengibre
1 jalapeño picado
2 zanahorias cortadas en rodajas
2 camotes cortados en cuadraditos
Media calabaza cortada en cuadritos
1 atado de perejil
1 atado de espinaca
3 apios
1 chile dulce rojo cortado en rodajas1 puñado de copos de dulse or nori (o sal de mar a gusto)
1 cucharada de miso
1 cucharadita de comino
Pimienta de cayena a gusto
Agua filtrada


Llenar una olla grande con agua filtrada y poner a hervir en la estufa. Agregar los vegetales duros, que llevan más tiempo de cocción: los camotes, la calabaza, el jengibre, las zanahorias. Continuar agregando el resto de los vegetales. Agregar el dulce o el nori (o la sal de mar) y cubrir con una tapa hasta que hierva. Cuando hierve, agregar el miso y las especies. Dejar cocinar por unos 5 minutos más y dejar tapado.

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On Dumpster Diving: Living Off of Waste by Cameron Rath


In 2009 I was taken on my first dumpster dive and was astounded by the amount of food that was being wasted. It completely altered the way I think of the industrial food system and sent me on a life altering path. Since then, not only have I turned into a regular diver but I have studied the industrialized food complex, started gardening through teaching and learning, taught a food justice class at Chuco’s School of Social Justice in Inglewood, and participated with RAC’s weekly free food distribution project as well as Food Not Bombs. I also have studied through documentaries including The Gleaners and I, Dive!, Food inc, and readings such as Grassroots Postmodernism, Food Politics, The World According to Monsanto, and Food Inc.

It’s half past twelve as we pull into the empty parking lot of Trader Joe’s. The air is sharp and keeps us awake and the bright fluorescent sign above the door is like a beacon of salvation. During the day, the sign hardly looks lit as shoppers fill up the now abandoned parking lot. They slowly move through each aisle filling their carts with a selection of the 5000 choices offered. Now the doors are locked and the lights are dimmed but the food prized on the shelves earlier that day is still available. We might not have the luxury of the variety, but the amount we can afford is how much we can carry. We take what is given.
We park on the side of the store and walk over to the dumpsters. The only sounds we hear are from the freeway a block away and the dumpster lid swinging open. The dumpster is pregnant with white 10 gallon bags and we waste no time sorting them out. The first layer is almost always trash. Quickly, we work past the devious first layer, throwing waste into the empty dumpster next to us. We pull one out and can tell by the weight that it’s worth keeping and then we realize: we’ve hit it. We pull 7 bags in total and start ripping them open in excitement and filling up the crates that we took from a Fresh and Easy earlier in the night. Within 15 minutes, my peeling red Honda Accord hatchback is packed solid. Bread of every variety, potato chips, a bag of meat, bananas, cookies, pre-packaged salads, yogurt, eggs, flour – and more than we can take. We place the remains back in the dumpster and make sure we leave the place cleaner than when we started.
It’s been three years since my first dive and I am always surprised by the amount of food that can be saved. Nothing beats the feeling of receiving and eating free food. It is incomparable to working for the money to buy the same food. Most times, I have to end up leaving half of what I find because there is simply too much for me to take. Most of it is still at least a few days–if not a couple of weeks or a month–away from the expiration date, but because stores get new product before all the old product has been sold, they have to put new product on the shelves due to limited storage space. This avoids interruption in product for the consumer but ultimately, a lot of perfectly good food ends up going to waste. In fact, about half of the food that is produced and consumed in the United States is thrown away (Jones) during a time when one in six families is food insecure according to the USDA and Roughly 96 billion pounds go to waste before it even hits the market.
Although many find it humiliating and disgusting to retrieve food that others have thrown away, this isn’t a new practice. The original divers are known as gleaners. A gleaner collects food from the fields that were not harvested with the majority of the crop. Nowadays, this comes from mechanical loss but can also be the second round of grapes that are too sweet for wine, food that wouldn’t sell on the market due to aesthetic reasons, or simply farmers overproducing. The practice of gleaning has been taking place for maybe as long as farming itself with mentions of it as far back as the Old Testament:
“‘And when ye reap the harvest of your land, thou shalt not rid cleanly the corners of thy field when thou reapest, neither shalt thou gather any gleanings of thy harvest. Thou shalt leave them unto the poor and to the stranger”
 Leviticus 23:22
Dumpster diving, although given an unpleasing name, is actually quite the opposite of humiliating and disgusting. It is liberating and freeing. To retrieve $500 worth of free food that people pay a good amount of the money they earn every day is to escape the shackles of capitalism, if just in a small way. Most times I have to seek out friends to give food to. We have the ability to no longer be under the control of wild speculative prices neatly tacked on a shelf of the exact same item priced differently for brand recognition. Marketing no long applies because we eat what is given. The illusion of choice disappears.
You are free to keep or give away whatever is found because you know there will be more to come and besides, you didn’t have to work all day to put food on your plate anyway. To dive is more than a way to save money when times are tough; it’s a choice to step towards real freedom and cooperation with each other; it’s a way to stand up against overconsumption, decadence, greed, and point out where our system has failed to connect. Living off of waste is what nature has always done. It’s how ecosystems continue to function. It’s autonomy and part of a perfect messy cycle.
It’s no wonder it has come under attack in recent years. The critics’ train of thought is that it is a direct threat to capitalism; a threat born out of its own dysfunction. To understand the sheer amount of food that goes to waste, we have to start at the field it grows in. As the industrialization of our food production has progressed, government incentives are given for farms to consolidate and get bigger. Modern machinery misses a lot of good food that ends up rotting in the fields. Traditionally, this food would have been collected by gleaners, previously mentioned in the Leviticus quote. In Europe, many families have been gleaning for generations but new laws have begun to outlaw the practice.
Finding bulk amounts of the same items time after time lead to other sorts of questions as well. Looking at ingredient lists, it starts to become clear that there is a pattern of over production in certain sectors. Products like corn and soy are so heavily subsidized that the cost of producing is now less than subsidy itself. This has led to the great majority of food products to contain these cheap fillers. “Michael Pollan, author of The Omnivore’s Dilemma, . . . traced the massive amounts of subsidies received by corn growers – $73.8 billion over 15 years — to the rise of high fructose corn syrup, the fattening substance that Vice President Joe Biden said was more dangerous to Americans than terrorism” (Merkelson). These bloated subsidies are also comprised of $9 billion that is paid out to crop insurance companies – a measure tacked on during recent years in the revision of the Farm Bill which dates back to the Great Depression.
This can be seen as an analogy for most of our problems in today’s government and commerce with “… agriculture biotechnology giant Monsanto spend[ing] $8.8 million on lobbying in 2008, much of it on 22 specific issues contained within the farm bill (“Monsanto Co.”)”. Over 90% of GMO patents belong to Monsanto making the great majority of our food supply a bio-tech controlled monopoly. Now most of our economy is run in this totalitarian fashion, from banking to music.
For this reason dumpster diving becomes so much more than a way to get free food. It’s also not just a conversation about waste. This is a revolutionary act for politics and economics. It’s not just about throwing away good food when one in six Americans are struggling to put food on the table (“Hunger Facts”). It’s about who controls the food and who is profiting on such a corrosive system. It’s part of a system of modern day slavery. Our time is not our own and our lives aren’t made to fulfill us. The cost of living has increased dramatically since the 1970’s while wages have remained stagnant (Hanauer). “A new report from the US Department of Agriculture reports that 43.6 million Americans are now using food stamps, nearly 14% of the population, which is a record number” (Covert). This service, in a time when one in two Americans have trouble buying their own groceries, “brought in $5.47 billion in net revenue [for JP Morgan Chase] for most of 2010” (Covert), thanks to the government contracting Chase to provide debit-style cards in place of the old stamps.
All of this profiting off of the necessity of human survival and mass amount of waste created led me to the conclusion that dumpster diving alone would not be a big enough effect to change the bigger trends. Besides, with dumpsters filling up every night, I couldn’t save all of the food if I wanted to. With everything that goes to waste and all the land that we have in this country, it’s absurd that anyone has to go to bed hungry. We aren’t just giving up our time though; we are giving up our community and our connection to food and the earth as well.
When teaching a food justice program in South Los Angeles and again when helping with gardening classes with younger kids at elementary schools I was shocked to find out how many young people are baffled by the idea of picking food off of a plant to eat; that you can grow it and sustain yourself. It seems to me that this is the ultimate solution. The industrialized food system is unsustainable. Eventually the ground on which this industry grows on will be sucked dry of its nutrients, an economy based on speculation will lose its speculative value, and the food in the dumpsters will dry up. It’ll be time to stop imitating an ecosystem and start nurturing one.
To grow our own food, save our own seeds, recycle our own waste back into the ground we grow again; that is the ultimate freedom. Block by block, every piece of empty land could be free food for the sharing. This vision in fact, has already been adopted by the city of Seattle. Earlier this year, the city announced plans to open a seven acre edible forest for anyone to pick, bringing together a whole community from different backgrounds for a common purpose in a natural space. This might be the largest food forest in the United States but it is only the beginning of what liberating our food source could look like.
I find myself drawn back to the writings of Gustavo Esteva in Grassroots Post-Modernism, Remaking the Soil of Cultures and the culture of “comida” which celebrates the collective ‘we’. “Comida disappears where people buy, prepare and cook food to nourish the myth of the ‘individual self’. Regenerating ourselves means, among other things, escaping the prison of industrial eating” (63). In rebuilding our communities and reconnecting to the earth, we are able to break free from our sense of isolation. A piece of “comida” can be found in the dumpster when, without buying food, you are able to cook and feed all of your friends and neighbors.
Esteva recalls a story of native people of the Triqui nation in the small town of San Andrés Chicahuaxtla:
They have magnificent stories. They love to tell of the time when a terrible plague of enormous grasshoppers devastated whole areas of Oaxaca, arriving finally at San Andrés. There, the plague ended. For they eat grasshoppers in a thousand forms. They are experts in capturing them. The kids, particularly, know how to skillfully play the hat in the grass for the capture. An expert will complacently agree that the grasshoppers are rich in protein; but, apart from that modern concern, they are in fact very tasty. When the plague of grasshoppers came to San Andrés, the Triquis ate them all. Now they have a prayer, begging them to return (63).
In a way this is the same solution that divers have found to find food in the cities as well. With a small perception switch, a problem becomes a solution bringing together a source of free food and allowing us to think beyond the individual self.

Covert, Bryce. “Food Stamps: JPMorgan & Banking Industry Profit From Misery | Next New Deal.” Food Stamps: JPMorgan & Banking Industry Profit From Misery |

Next New Deal. Next New Deal, 9 Feb. 2011. Web. 18 May 2012. .

Esteva, Gustavo, and Madhu Suri Prakash. Grassroots Post-modernism: Remaking the Soil of Cultures. London: Zed, 1998. Print.

Farmer, Blake. “Gleaning A Harvest For The Needy By Fighting Waste.” NPR. NPR, 20 Jan. 2011. Web. 14 May 2012. .

“Hunger Facts.” Feeding America. Web. 18 May 2012. < facts.aspx

Hanauer, Nick. "Here's The TED Presentation About Rich People That TED Doesn't Want You To See." Business Insider, 17 May 2012. Web. 17 May 2012. .

Jones, Timothy W. “Using Contemporary Archaeology and Applied Anthropology to Understand Food Loss in the American Food System.” Bureau of Applied Research in Anthropology (2004). University of Arizona. Print.

Kenner, Robert. “Food, Inc.” Magnolia Pictures, 21 Apr. 2010.

Leviticus 22:23. 21st Century King James Version. Print.

Merkelson, Suzanne. “This Is Why You’re Fat: The 2012 Farm Bill and the Real Obesity Lobby.” The Huffington Post., 16 May 2012. Web. 16 May 2012. .

“Monsanto Co.” Lobbying Spending Database. Open Secrets, 2008. Web. 16 May 2012. .

Recetas presentadas en el taller de desintoxicación, sábado 28 de abril, 2012



Wheatgrass (hierba de trigo)

Sirve para desintoxicar nuestro cuerpo, como antioxidante, para alcalinizar nuestra sangre, para suprimir el hambre, y como poderoso agente curativo, incluso de enfermedades crónicas, como el cáncer, la diabetes, etc.

Lo hacemos con dos tazas de trigo candeal (se puede comprar en Haus Brot) remojadas en agua filtrada por 8 horas (primero se enjuaga 3 veces con agua filtrada, y después se le agrega agua suficiente como para que se mantengan los granos tapados cuando aumenten su volumen). Después del remojo, se vuelven a enjuagar y se dejan en una bolsita con agujeritos (como media de nylon) o un frasco con una bolsita arriba, a que se escurra el agua, y el aire comience el proceso de germinación. Dejar que crezca una pequeña colita (dos o tres días), y entonces ya están listos los granos para trasladar a tierra orgánica para cultivar. Se colocan los granos en la tierra y se cubren con una toalla de papel, que se remoja un poco y se cubre con una tapa. Los dos primeros días deben permanecer en la oscuridad. Se riega todos los días. Al tercer día, se levanta la tapa, y se deja crecer los granos a la luz (no sol directo). Si hay mucha humedad, no regar. Este es un grano de invierno, al que no le gusta ni el calor ni la humedad. Cuando llega a crecer unos 7cm, cosechar para el jugo, ése es el momento óptimo de la planta.

Jugos verdes

Estos jugos también son sumamente alcalinizantes, y recomiendo que tomen uno por día. Lo más importante es la clorofila de los vegetales verdes. Es importante ingerir vegetales verdes todos los días en jugos, licuados y ensaladas. Los jugos, al no tener la fibra, tienen el inmenso poder de pasar directamente a la sangre cuando los ingerimos. Experimenten con los gustos, pero a mí me gusta incluir los siguientes vegetales:

1 manzana verde
1 zanahoria
Una rodajita de jengibre
Una rodajita de chile rojo
Medio limón
Un diente de ajo
Un pedacito de cebolla colorada
Un cuarto de pepino (da mucho líquido al jugo)
Un puñado de (pueden elegir, usen los tallos también)
• Perejil
• Cilantro
• Espinaca
• Lechuga criolla
• Arugula
• Radicheta
• Acelga
• Berro
• Albahaca
• Bok choi
• Kale (si lo consiguen, es el mejor, por el alto nivel proteico)
Una remolacha (pueden usar las hojas también)
Varios apios (da gusto salado al jugo)

Aguas fermentadas (rejuvelac)

La comida fermentada es importantísima para activar nuestro sistema digestivo: como con la fermentación se han cultivado bacterias que ayudan la digestión, todo lo fermentado trae compuestos encimáticos que son muy útiles para nuestro cuerpo.
Las aguas fermentadas son facilísimas de hacer, y muy baratas. Sirven como probióticos, y ayudan a la digestión y la eliminación.

Yo preparo el rejuvelac con granos de centeno, pero, si tienen intolerancia al gluten, recomiendo que usen quinoa. Se repite el proceso anterior descripto arriba para preparar el wheatgrass. Hay que remojar una taza de granos unas 8 horas (el quinoa necesita menos tiempo), y dejarlos germinar un día la quinoa y de dos a tres días el centeno, que es más duro.

Cuando haya crecido una pequeña colita de medio centímetro, poner los granos en la licuadora con dos tazas de agua filtrada y licuar por sólo 5 segundos, para que se partan los granos. Esto permitirá que comience el proceso de fermentación. Poner esto en una jarra de vidrio (no recomiendo plástico, porque larga químicos carcerígenos) y agregar agua filtrada hasta el tope. Dejar fermentar en un lugar cálido por 3 o 4 días. Cuando la fermentación está a su gusto, colar los granos y guardar el agua en la heladera. Esta agua es sumamente poderosa para activar la digestión y como suave laxante.

Licuado verde

Yo comienzo mis días con este licuado verde (después de un vaso grande de agua filtrada y un vaso chiquito de agua filtrada con un chorrito de vinagre de manzana, bueno, y unos mates también…)

Lo importante de este licuado, como en el jugo anterior, es lo verde, la clorofila. A cualquier fruta que les guste licuar, le agregan un puñado grande de vegetales verdes, como los mencionados arriba. Le pueden agregar una cucharita de maca y cacao en polvo. Mi favorito es

Una rodaja de piña
Una banana
Un dátil remojado
Una cucharadita de espirulina o chlorella, o cualquier polvo verde
Una cucharadita de maca
Una cucharadita de cacao en polvo
Un manojo grande de perejil
Agua filtrada (pueden usar leches de nueces)

Muy rico y sutancioso!

Sopa cruda (power soup, como la llamaba Anne Wigmore)

Estas sopas son muy deliciosas, y pueden utilizarse durante los días de ingestión de líquidos durante la desintoxicación. Cuando hace frío, se pueden calentar levemente sobre la hornalla, asegurándose que no suba a mayor temperatura que la del cuerpo. Yo uso el dedo para asegurarme.

Una manzana verde (si es que la quieren más dulce)
Un manojo grande de vegetales verdes (yo usé acelga y espinaca ayer, pero experimenten con otros)
Una zanahoria o remolacha (si la quieren más dulce)
Una cucharadita de miso (pasta de soja fermentada orgánica, se encuentra en Casa China)
Un chorrito de Braggs Aminoacids o salsa de soja
Una palta para darle consistencia cremosa

Que la disfruten!!!!!!

Dónde conseguir algunos de los ingredientes en la zona norte de Buenos Aires

Repetto 401 4-897-0109 Martínez
Gascón 1693, 4-865-6670, Palermo
Ofrecen muy interesantes talleres de alimentación

El Maizal:
Acassusso 274, 4-743-0455, San Isidro
Tienen un restaurant a la vuelta, en la calle Belgrano, y también ofrecen talleres de alimentación

Luzvida (wheatgrass):
4-722-1036, 15-3492-1824
Envíos a domicilio

Isla Xocolatl:
Av. Liniers 1829, 4-731-3897, Tigre
También ofrecen talleres de alimentación

Sabe la tierra, mercado de productores:
Estación de San Fernando del Tren de la costa, los sábados de 10 a 18

La casa china, Barrancas de Belgrano

Desintoxicación con comida viva en Buenos Aires


¡Celebremos la vida con comida viva!
Siete días de desintoxicación con comida viva, jugos verdes y apoyo comunitario, en preparación para la estación fría del invierno. Al limpiar nuestros organismos de toxinas tanto físicas como mentales y emocionales, reactivamos nuestro sistema inmunológico y obtenemos la salud y vitalidad que nos permiten seguir avanzando durante este año tan emblemático desde un lugar de claridad y poder, para la creación de un mundo nuevo.

Siguiendo tradiciones ancestrales y lo que nos enseñan nuestr@s amig@s del reino animal, el cambio de estaciones nos invita a desprendernos de lo que no nos sirve para que nuestros organismos fluyan con los ciclos naturales de la vida. Mi experiencia como facilitadora de desintoxicaciones comunitarias me ha permitido observar que son una manera sencilla y eficaz de poner nuestros organismos a punto, ya que generan un afectuoso ambiente de apoyo que promueve solidaridad y compromiso entre l@s participantes (testimonios en inglés de limpias anteriores, Seguimos los principios de Anne Wigmore, fundadora del Hippocrates Institute

Sábado 28 de abril de 10 a 13 o Lunes 30 de abril de 18 a 21

El primer día introductorio, empezamos a crear comunidad y compartimos la importancia de desintoxicar nuestro organismo periódicamente. Recibimos la información para hacer la desintoxicación y aprendemos lo básico de una dieta de comida viva: jugos, licuados, germinación, fermentación. Recetas y degustación. Declaramos nuestras intenciones para la limpia, y nos abrimos a desprendernos de lo que no nos sirve.

Miércoles 2 de mayo a las 19

Nos reunimos a mediados de semana, para profundizar la comunidad que se ha mantenido activa por medio de la comunicación por Internet, para compartir una cena de comida viva y nuestras experiencias con la desintoxicación. Reafirmamos nuestro compromiso para los últimos días de ayuno con jugos verdes.

Sábado 5 de mayo de 10 a 13

El último día, nos reunimos para celebrar la semana de limpieza de nuestros cuerpos, mentes y espíritus. Celebramos la vida con comida viva y testimonios de los miembros de la comunidad.

El costo de los tres encuentros es de 200$
Espacio limitado.

Informes y reservaciones,

Sirena Pellarolo, Ph.D. es una activista por la justicia alimentaria, poeta, dramaturga y profesora universitaria radicada en California hace veinticinco años. Comprometida con la autonomía individual y comunitaria, comparto mi experiencia para facilitar el recuerdo de modos de vida saludables y sustentables, en sintonía con la naturaleza. Hace diez años que exploro una dieta de comida viva, y desde 2009 presento mi experiencia y la información adquirida en talleres de comida viva y desintoxicaciones comunitarias en Los Angeles.

Liver/gallbladder flush instructions


I have copied the pages for two options of liver/ gallbladder flushes. The first one is my favorite one, and it’s only three days long, but you need to make sure to do it after you have thoroughly cleansed your colon with a detox program. It comes from a book I highly recommend for detoxes and cleanses:

Taylor Jordan, Loree, CCH, ID. Detox For Life: Your Bottom Line, It’s Your Colon or Your Life! Campbell, CA: Madison Publishing, 2002.

The second liver, gallbladder flushcleanse is longer, 13 days, and it comes from the Power Cleanse manual also posted on this blog.


Viva mi Vida! Holistic Health Counseling


As an off-shoot of Viva la Vida! Live Foods for Life, I am excited to introduce now Viva mi Vida!, my holistic health counseling practice, that promotes sustainable, vibrant health, empowering self-reliance and nutritional sovereignty for all. As an advocate for individual and community autonomy, I’m committed to share my experience and partner in a cooperative inquiry with members of my Chican@/ Latin@ communities to facilitate the re-membering of healthy lifestyles.

This practice allows me to integrate so many different areas of interest and expertise that I have developed during my life! My twenty five years  in higher education have given me the skills for successful participatory teaching and learning, creative research and self-motivation. My experience as a community organizer and youth mentor has taught me how to communicate effectively with a population that is eager to start rethinking their nutritional habits and lifestyle in order to take charge of their bodies, minds and spirits. My ten years exploring a raw food diet, detoxifications and cleanses and the resulting vibrant activation of my being, and my life-long spiritual quest and practices offer me the understanding that, as energetic beings, transformative healing occurs only when we address our mind-body-spirit connection.

I offer bilingual private and group coaching programs, a variety of seminars and workshops on raw food preparation, community cleanses and detoxifications, and holistic health consultant services.

Sirenita del mar’s recycled recipes (or how to recycle left-overs)


I have to preface these recipes by saying that I truly believe in and practice sustainability by always recycling. I don’t buy packaged food (as much as I can, as I usually buy the veggies in their natural state and the beans, grains, dry fruit and others in bulk), and I compost religiously. I also use absolutely all of the plant, as I juice or blend stems and harder parts, and use the remaining pulp for preparing breads, crackers, pie crusts and patties. If a raw recipe doesn’t come out as I’d like, I follow the principle my guru Joannie from Practicing Raw always reminds us of: “raw food is forgiving,” and I rescue it by either re-hydrating it or re-processing it. Also, I really believe in the benefits of fermented food, so, if something starts to ferment, I just eat it, knowing that those darling enzymes are going to party in my gut (thank you, David, for being such a fan of my “soda beans!”). No waste here! Or rather, I support my body in the elimination of waste as efficiently as possible!

 Kale Salad (4 servings)

 1 bunch of curly kale (green or red or both, you can combine to make it more colorful)

1 tablespoon of organic, cold pressed, virgin olive oil.

½ cup of shitake mushrooms

3 chopped garlic cloves (I loooooveeee garlic!)

1 thinly sliced red onion

A handful of cranberries

2 spoonfuls of Braggs raw apple cider vinegar

Braggs liquid amino acids spray to taste

Cut the kale in very fine strips and place it/them in a bowl. Sprinkle the olive oil and massage thoroughly. Just be with the sensuality of this, as you are connecting with both the plant and the oil, it’s a beautiful experience (of course, wash your hands before doing this, the remaining oil can soothe your dry hands too!). This will help the kale to wilt a little bit. Remember that all raw food can be “cooked” in different ways, not only dehydrating it. We can also massage, marinate, cut, process, blend, place inside the oven with the pilot on, warm it up to room temperature on the stove, sprout it, air it in the sun, etc. Soak the mushrooms in the Nama Shoyu and push them down so that the liquid will be absorbed by the sponge-like constitution of the mushrooms. Thank you, Life! Add the chopped garlic, the sliced onion and the cranberries. Add the vinegar and spray Braggs aminoacids 10 times. Toss with your hands. Allow it to rest for 30 minutes, so that the ingredients “talk to each other,” as a sister used to say. Enjoy!

Dehydrated Onion bread (4 servings)

1 cup of fermented rye (left over from the preparation of Rejuvelac, recipe coming soon!)

1 cup of left over veggie pulp from juicing

1 cup of ground flax seeds

1 cup of ground sunflower seeds

1 very ripe banana

3 sliced large onions

½ cup of Nama Shoyu

½ cup of olive oil

Thinly slice the onions and purée the banana (I add this sweetness to counter the sourness of the fermented rye). Grind the flax and sunflower seeds and put them in a bowl. Add the rest of the ingredients, including onions and banana. Mix well with your hands, massaging the mixture. Allow the mix to settle for 30 minutes. You will need a dehydrator for this. (Or maybe you could put the batter in a crock pot at very low temperature, experiment!) Spread the mix on the Teflex sheets of the dehydrator and dehydrate for 24 hours, then take out the Teflex sheets and flip over the bread and dehydrate for another 12 hours. Yummie!

Dehydrated Veggie Patties (4 servings)

1 cup of sprouted lentils

1 cup of left over veggie pulp from juicing

1 cup of ground flax seeds

2 chopped garlic cloves (or more!)

1 chopped onion

1 cup of chopped parsley

1 chopped red bell pepper

½ cup of olive oil

Braggs liquid amino acids spray to taste

Ground the flax seeds in the food processor or grinder and place in a bowl. Process the sprouted lentils in the food processor and add to the bowl. Add the rest of the ingredients and mix with your hands until it becomes a batter. Make little balls and tap them flat on the Teflex sheets of the dehydrator. Dehydrate for 6 hours and then take out the Teflex sheets and flip over. Dehydrate for another 2 hours. Place between two pieces of the onion bread, and add the following mustard sauce:

Mustard sauce (4 servings)

1 cup processed raw cashews

1 tablespoon of miso paste

Juice of one lemon

Juice of one orange

2 tbsp. Nama Shoyu

1 tablespoon of mustard seeds

½ cup of raw apple cider vinegar

Soak the mustard seeds in the raw apple cider vinegar. Process the raw cashews in the grinder or food processor. Add all the liquids, including the vinegar and mustard seeds to the processed cashews in the food processor. Add the miso paste and process well. Spread the sauce over the onion bread, add the patty, sliced tomatoes, lettuce and avocado slices. YUMMO!

A brief bibliography on healthy eating and detoxing


On Juice Fasting, Cleanses and Detoxifications

Anderson, Richard, ND, NMD. Cleanse & Purify Thyself. Book One: The Cleanse. Medford: Christobe Publishing, 2002.

Batmangheldidj, MD. Water: The Ultimate Cure. Summertown: Book Publishing Company, 2001.

—. Your Body’s Many Cries for Water: You’re Not Sick; You’re Thirsty; Don’t Treat Thirst With Medication. Global Health Solutions, 2008.

DeAndrea, Richard, MD, ND and John Wood, ND. Power Cleanse: Good for Every Body, mimeo, no date. (link to the electronic version in this site).

Fuhrman, Joel, MD. Fasting and Eating for Health: A Medical Doctor’s Program for Conquering Disease. New York: St. Martin’s Press, 1995.

Meyerowitz, Steve. Food Combination and Digestion: 101 Ways to Improve Digestion. Summertown: Sproutman Publications, 2002.

—. Juice Fasting & Detoxification. Summertown: Book Publishing Company, 2002.

—. Wheatgrass: Nature’s Finest Medicine. Summertown: Book Publishing Company, 1999.

Jensen, Bernard, Dr. Dr. Jenses’s Guide to Better Bowel Care: A Complete Program for Tissue Cleansing Through Bowel Management. New York: Avery, 1999.

Taylor Jordan, Loree, CCH, ID. Detox For Life: Your Bottom Line, It’s Your Colon or Your Life! Campbell, CA: Madison Publishing, 2002.

Walker, N.W., DSc. Fresh Vegetable and Fruit Juices: What’s Missing in Your Body? Prescott: Norwalk Press, 1970.

Wigmore, Anne. The Wheatgrass Book: How To Grow and Use Wheatgrass to Maximize Your Health and Vitality.

On Weight Loss and Healthy Eating

Campbell, T. Colin, PhD and Thomas M. Campbell II, MD. The China Study: Startling Implications for Diet, Weight Loss and Long-Term Health. Dallas: Benbella Books, 2006.

Fuhrman, Joel, MD. Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weigh Loss. New York: Little, Brown and Company: 2011.

Hyman, Mark. Ultrametabolism: The Simple Plan for Automatic Weight

Rosenthal, Joshua. Integrative Nutrition: Feed Your Hunger for Health and Happiness. New York: Integrative Nutrition Publishing, 2008.

Taylor Jordan, Loree, CCH, ID. Fat and Furious: Overcome Your Body’s Resistance to Weight Loss Now! Campbell, CA: Madison Publishing, 2004.

The Higher Taste: A Guide to Gourmet Vegeterian Cooking and Karma-Free Diet, based on the teachings of His Divine Grace A.C. Bhaktivedanta Swami Prabhupada. Los Angeles: The Bhaktivedanta Book Trust, 2006.

On Live Foods

Boutenko, Victoria. 12 Steps to Raw Foods: How to End Your Dependency on Cooked Food. Berkeley: North Atlantic Books, 2007.

Cousens, Gabriel. Conscious Eating. North Atlantic Books, 2000.

—. Spiritual Nutrition and The Rainbow Diet.

Kulvinskas, Viktoras. Survival into the 21st Century: Planetary Healers

Maerin, Jordan. Raw Foods for Busy People: Simple and Machine Free
Recipes for Every Day. Author Publication, 2004.

Nees, Mary Helon, Nedra Carroll and Diane Louise Gallina. Optimal
Living Recipes: Cleansing and Transitional Recipes for Vibrant Healthful Living. San Diego: Optimum Health Institute, no date.

Rubin, Jordan. The Raw Truth: Transform Your Health With the Power of Living Nutrients. West Palm Beach: Garden of Life, 2010.

Soria, Cherie, Brenda Davis, RD and Vesanto Melina, MS, RD. The Raw Food Revolution Diet. Summertown: Book Publishing Company, 2008.

Wigmore, Ann. Recipes for Longer Life. New York: Avery, 1978.

Wolfe, David. Eating for Beauty. Berkeley: North Atlantic Books, 2009.

—. The Longevity Now Program: The Most Precise and Comprehensive System for Achieving Total Health and Vital Longevity, 2010.

Wolfe, David and Shazzie. Naked Chocolate. San Diego: Maul Brothers Publishing, 2005.

On Alternative Modalities to Health and Healing

Bordeaux Szekely, Edmond, editor and translator. The Essene Gospel of Peace, Book One. Nelson: The International Biogenetic Society, 1981.

Chopra, Deepak, MD. Creating Health. Boston and New York: Houghton Mifflin, 1991.

Jeffrey, H.B. The Principles of Healing. Fort Worth: Christ Truth League, 1994.

Keeney, Bradford. Shaking Medicine: The Healing Power of Ecstatic Movement. Rochester: Destiny Books, 2007.

Orloff, Judith. Intuitive Healing: 5 Steps to Physical, Emotional and
Sexual Wellness. New York: Three River Press, 2000.

Myss, Caroline. Anatomy of the Spirit: The Seven Stages of Power and Healing. New York: Three River Press, 1996.

On Food Justice

Alkon, Alison and Julian Agyeman. Cultivating Food Justice: Race, Class and Sustainability. London: The MIT Press, 2011.

Gottlieb, Robert and Anupama Joshi. Food Justice. London: The MIT Press, 2010.

Lappé, Anna and Bryant Terry. Grub: Ideas for an Urban Organic Kitchen. New York: Jeremy P. Tarcher/ Penguin, 2006.

Lappé, Frances Moore and Anna Lappé. Hope’s Edge: The Next Diet for a Small Planet.

Paget Clarke, Nic. …and the echo follows: an essay with photographs. San Diego: NPC Productions, 2010.

Terry, Bryant. The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus. Philadelphia: Da Capo Press, 2012.