Half-Raw Vegan Reuben Sandwich Recipe

Here is the recipe—coaches loved it, and my kids gobble Patty’s Reuben sandwiches (with my raw sauerkraut).

Patty’s Half-Raw Vegan Reuben

Corned Beef Patties

In a high-speed blender combine:

2 cups of black beans

3 cups of veggie pulp (I used the pulp from cucumber/beet/carrot juice)

1 cup of sprouted sunflower seeds

3 Tablespoons caraway seeds

1 Tablespoon chipotle seasoning

1 Tablespoon dill

1 teaspoon sea salt

1 ½ to 2 cups of rejuvelac (or water) (search the blog to learn about rejuvelac)

Combine all ingredients except caraway seeds in high speed blender, on high speed until creamy. Pulse in caraway seeds.

Spoon into patties on dehydrator trays and dehydrate at 110 for 8 hours, flip over and dehydrate at 105 for another 4 to 6 hours.

Thousand Island Dressing

In high-speed blender combine two cups of Veganaise with ½ cup of dehydrated tomatoes and 1 Tablespoon dried dates until creamy. Fold in 1 cup of organic sweet relish.

Building the sandwich:

Lightly oil a griddle or frying pan.

Place a slice of Ezekiel Bread on the heated surface.

Spread on 2 Tablespoons of Thousand Island Dressing.

Place a vegan corned beef patty on top of bread.

Drop ½ cup of raw sauerkraut on top of corned beef.

Add top slice of bread.

Flip sandwich and brown both sides.

Serve with a side of extra raw sauerkraut. (See Step 8 of 12 Steps to Whole Foods.)

Enjoy!

 

Patty’s Chocolate Mango Cheesecake

 

Patty’s Chocolate Mango Cheesecake

(It’s raw and living)

Ingredients

  • 1 cup  raw cacao powder
  • 3 cups raw cashews (soaked for about 45 minutes)
  • 2 cups rejuvelac or water
  • 1 cup sprouted sunflower seeds
  • 3 1/2 cups of date sauce (see recipe below)
  • 3 peeled and chopped sweet ripe mangos
  • 2 cups of fresh coconut meat
  • About 1 teaspoon of sea salt
  • 1 Tablespoon Cinnamon
  • 1 ripe banana
  • 2 cups of walnuts
  • 1/2 cup coconut oil melted
  • 1/2 cup date sugar
  • 1 cup lecithin

Date Sauce: I use date sauce as the basis of many recipes because I prefer dates as a sweetener. Date Sauce is thinner than date paste and thicker than syrup. It is the consistency of apple sauce and easy to make.  Just add pitted dates to your high-speed blender and blend them up with water. Add the water slowly to get it to the correct consistency. I keep date sauce in a jar in my refrigerator to use for many different recipes.

1. Make the crust first: Simply grind the walnuts and date sugar in a high speed blender. Pour mixture into a bowl. Add coconut oil. Pat  mixture into bottom of a 9-inch spring form pan.

2. Make the caramel filling for the center of your cheesecake:  Simply blend  one cup of date sauce with one cup of sprouted sunflower seeds and 1 Tbsp. cinnamon.  (Hint: Make twice as much as you need and keep half on hand in your fridge for dipping apple slices. Kids of all ages enjoy these raw living caramel apples!) Set this caramel mixture aside for a few minutes.

3. Make the chocolate and mango cheesecake fillings:  In a high-speed blender combine until very smooth: 3 cups soaked cashews; 2 cups coconut meat; 2 cups rejuvelac or water; 2 cups date sauce; 1/2 cup lecithin; and a pinch of sea salt. If you do not have a Blendtec or Vitamix, use a good food processor. Go slowly. Turn your blender off every two minutes to give it a rest and stir the mixture, scrape the sides of the blender.  (Or use the Twister jar on the BlendTec, very easy, and do it in batches!) When it all is very smooth and creamy, remove 1/3 of the mixture  from the blender and place it in a bowl . Add  one cup of cacao powder, 1/2 cup date sauce, to the remaining two thirds in the blender or food processor.  Blend until chocolate mixture is very creamy. With a firm spatula pour the chocolate cheesecake filling mixture into the spring-form pan on top of the crust.

Next spread a thin layer of caramel filling on top of the chocolate cheesecake layer.

Clean your blender container and put the creamy mixture you had set aside back into the blender. Add 2/3 of the mangos, 1/2 cup of lecithin, and one banana. Blend until smooth. Add remaining mangos and pulse to combine them (don’t pulse too much, keep it chunky).

Spread your mango filling layer on top of the caramel layer.

Cover cheesecake with plastic wrap and set in the freezer for two or three hours. Remove cheesecake from freezer and refrigerate for one to two hours before serving. Garnish with cacao powder and mangos and serve cold.

Enjoy!

 

Birthday season is over, but the CAKE was divine

Aug. 22 ended birthday season around here, when Emma turned 17.

ABC’s Wife Swap, filmed in 2007, when you agree to do the show, waltzes in and figures out what they can string you up for. (I knew they would. I considered it a game.) For me, it was the green smoothies, and the fact that I tell my kids, “The bus leaves at 7:22,” and then I leave them to walk to school, if they’re not ready.

None of that bothered me. What I didn’t see coming was that they would make a federal case about the two times I rented out a skating rink, or the municipal pool, for back-to-back parties for my kids. Each had their own party, their own cake, their own friends and presents. It wasn’t cheap to rent out the pool, and my kids decided that was what they wanted.

We did it just twice, the last time 6 years ago. The kids had a ball at their party.

Wife Swap made out that I am “obsessed with efficiency” and “won’t let them have their own party.” They purposefully failed to mention that all four of my kids are born within 3 weeks of each other. They made it seem as if my four children born at different times of the year are forced against their will to have a joint party because I don’t care about them.

I recently brought Patty out from Creative Health Institute. She works for us fulltime now, and we love her!  She became a long-term volunteer there for 18 months. I will tell you Patty’s story later, on a video, with her making Choca-Maca-Laca that I learned at CHI last year from Madeline Wilson.

The recipe is named that for the superfood ingredients Maca and Lacuma. But I LOVE this yummy recipe, and Patty lost tons of weight eating the Ann Wigmore diet plus two whole quarts, daily, of Choca-Maca-Laca! Wow. I guess “a calorie is not a calorie is not a calorie,” because that’s a lot of calories. Remember Colin Campbell discovered in the Oxford-Cornell China Project that those eating a plant-based diet stay lean eating 200 calories a day MORE than animal-flesh eaters, who were not lean, ate!)

I also posted Patty’s raw peach cobbler on the blog a year ago.

Patty is a Level III raw chef, and she made this delicious cheesecake, with the ingredients in my kitchen, for Emma’s 17th birthday on the 22nd. All the kids loved it. She blends tangerines and peaches from my tree, into Rejuvelac, and tells the kids it’s Powerade. Even though she’s not a mother, she has the instincts: she tells them it gives them energy for school and sports. (It’s true, of Rejuvelac.) She puts a half gallon of it in the fridge, like at CHI, with a masking-tape label saying “Don’t drink this after 6 pm!” That’s because it’ll keep you awake.

The photo is of Patty with Cade (19), Emma (17), Libby (15) and Tennyson (12).

Sunday I’ll post the recipe!

More info about Rejuvelac, part 3 of 3

Question: You said to use quinoa or soft white wheat berries. Can I use hard red wheat? What about other grains?

Answer: At classes I taught in Washington and Oregon right after posting the original Rejuvelac video, I had a few readers tell me they’ve been making Rejuvelac for years, with hard red wheat, triticale, and even rye! One reader told me that Rye Rejuvelac is the best!

I love the idea of rotating our grains, for a variety of nutritional profiles and tastes, just like we rotate our greens.

One reader, Monika, who went to Hippocrates 16 years ago, said she likes Rye Rejuvelac the best as well, and she barely pulses the sprouted grains into the water (per Dr. Max Gerson’s instructions many years ago) to minimize damage and oxidation of the grains. She also uses the sprouted-grain bolus over and over for a week, after straining off the liquid, to drink, after the first 2 days. Then she adds more water, and covers it, and the fermented mass makes more Rejuvelac in 24 hours, over and over, for a whole week. This tip makes the whole process even easier, quicker (about 90 seconds a day!), and less expensive, and it keeps the habitual process going.

Question: I followed your directions, and this stuff smells like #&!$!! Should I still drink it?

Answer: I am cracking up at the thought of so many GSG readers, skirting their new, weird drinky-food, poking it, sniffing it. Like cats. Your anxiety is related to unfamiliarity. (If you hadn’t been raised with bacon cooking on weekend mornings, and hamburgers on the BBQ for dinner, those smells would be unpleasant to you. BTW, they don’t smell good to me.)

I had never sniffed my Rejuvelac, so because we got a handful of this question (I answered it but it’s buried in a couple hundred comments), I made a batch and smelled it. Just for you.

You’re right. IT SMELLS AWFUL. But I tasted it and it was just fine. Luckily, it doesn’t smell at all like it tastes. The predigested proteins and sugars may fizz, and you may smell that process, and the gases that occur, but it’s just a new smell. (Raw sauerkraut, another fermented food, smells bad, too. It tastes good, though.)

Just think, normally that digestion and fermentation has to take place inside you! (Think gas. Think alcohol. Many people have degenerative gut problems, most of them undiagnosed—and they do not digest many foods effectively.) Drinking a probiotic-rich food should quiet your digestion of other foods.

Question: Will my homemade Rejuvelac be alcoholic?

Answer: Only very small amounts of alcohol (like 10% or less of what there is in beer), is produced by the fermentation of grain in Rejuvelac—as is the case with many foods. Your gut produces alcohol as a byproduct of digestion, and if you have candida, or eat a lot of sugar, or both, you’re producing more alcohol in your gut than you’d get from a can of beer anyway. If you have a lot of undigested proteins in your small intestine, as many people on the modern diet do—causing a multitude of inflammatory responses—you will be tremendously benefited by probiotic-rich, fermented foods. So the small amount of alcohol produced naturally with homemade raw probiotic foods is a non-issue, health-wise. And it cannot make you inebriated. In fact, cultured foods will cause your body to produce LESS alcohol.

NOTE FROM ROBYN: Keep in mind that I am learning this new habit, myself. I have been making Rejuvelac only about 6 weeks. I may not have it completely figured out yet and there may be better ways of doing it. For instance, one batch I made, just this week, gave me some intestinal disturbance, even though I never had that at CHI with their Quinoa Rejuvelac. I have read and listened to, with great interest, the comments of those who have been making it for many years. Thank you for any information you have for me—usually I do something for a very long time before I start talking about it here. As I learn more (for instance, if I figure out why a batch had that reaction for me despite it tasting normal), I will share it here.

More info about Rejuvelac, part 2 of 3

Question: Are you aware that Dr. Brian Clement, director of Hippocrates Health Institute, with whom you are speaking in Florida early next year, discontinued Rejuvelac at Hippocrates long ago because they found it was “contaminated?” What do you have to say about this?

Answer: Yes, I’m aware. In fact, Dr. Clement’s opinion, circulated in a few books and on the internet, are why I never started Rejuvelac in the first place when I read about it 20 years ago. (That, and I needed someone to show me how to do it, let me taste it. I got that at CHI and am trying to do that for my readers now, too, leveraging the Internet.)

I am speaking with Dr. Clement at two events in Florida this coming February (if you want to help us find a location for 200+ in Ft. Lauderdale or Orlando, please write amanda@greensmoothiegirl.com). Dr. Clement told me personally last week that Hippocrates tested and found “unfriendly bacteria” in Rejuvelac 30 years ago.

I think this “contamination” issue is an oft-repeated opinion that has gotten more attention than it deserved. Few surfaces, foods, and body systems will be found to be without unfriendly bacteria. They are everywhere. The idea, as Dr. Bernard Jensen used to teach, is to maintain a 10:1 good-to-bad bacteria ratio in the gut. (The vast majority of Americans he tested had 10:1 bad-to-good bacteria.)

I believe that, no different than other fermented foods (all of which could be called “contaminated”), Rejuvelac is an outstanding drink / food. All cultured foods could be said to be “contaminated”—in that they are teeming with micro-organisms. None are exactly sterile, and that is simply not a achievable goal.

If you want to eat only sterile items, you can get on board with the U.S. government’s agenda to irradiate and pasteurize virtually everything. We co-exist peacefully with the billions of tiny critters in our environment when our internal terrain is in harmony with a strong defense system, and when good bacteria in our gastrointestinal system outnumber the bad bacteria 10:1. Not when we hide away from the life all around us and wipe everything with chemical cleaning agents.

(Leaving in a clean environment is important. There’s a fine line between the reasonable and sensible habits of keeping our home clean, and washing our hands after touching a grocery cart in the winter or using a public bathroom, and the less-reasonable paranoia about microorganisms.)

Dr. Clement and I don’t necessarily line up on every issue. Hippocrates is the Cadillac of “rebuild and detox” programs, and they do so many other good things. Other Ann Wigmore institutions, though, have retained the Rejuvelac habit.

(Brian Clement also calls green smoothies a “recreational food” and doesn’t recommend them.) I am reaching out to the mainstream with habits that are radical for the average American. I’m teaching habits that an average person can adopt, with a dramatic impact. Nutrients oxidize a little bit upon blending, over time, but nutrients are also lost when greens are chewed and swallowed because the narrow modern palate doesn’t break them down. Pick your poison. I could teach people to eat a giant platter of plain greens daily–what you get in your quart of green smoothie–but no one would actually do it. Green smoothies are nutritionally superior to 99.9% of what 99.9% of Americans are eating all day.

Brian Clement is saving people on a daily basis from cancer and debilitating auto-immune diseases. He is a purist, more extreme than I, for that obvious reason. (If I believed that I could get everyone to drink wheat grass several times a day, I would teach that. I have to live both feet on the Earth, though, because I’m not dealing with inpatients trying to turn cancer around—for the most part, I’m dealing with regular people trying to prevent disease in their ultra-busy schedules.)

I don’t agree with everything that all my colleagues say, even though I’m highly supportive of their work and I align with them and honor them in their mission. For instance, Victoria Boutenko’s idea that too much of one green “poisons” us. (I believe you’d have to work pretty hard to get too much of one green, nor do I believe the scientific evidence exists.)

For example, Donna Gates aligns herself with food-combining theory, which has little if any scientific grounding, but gives a list of 19 exceptions she takes to food-combining theory. (A list of 19 falsehoods in the theory begs the question: is the theory even valid?) That said, Donna is dealing with people who often have seriously diseased gut issues. There’s value in getting very detailed, even “extreme,” with people who have not responded well enough to a live, plant-based diet. Certainly individual people have problems with specific foods in combination. And Donna has helped many people who are seriously ill, survive and thrive. (She is walking proof of the efficacy of cultured foods, as she was once terribly ill with candida.)

I think that David Wolfe’s recommending eating deer antler and deer placenta supplements, and his eating moths and ants, is going a bit afield, and I don’t plan to do it. But maybe David will be at my funeral when I’m 100 and he’s 97, and he’ll be shaking his head and saying, “If only she ate the deer placenta.”

All that said….D. Wolfe, V. Boutenko, D. Gates, and B. Clement, as examples—they’re on my team! They teach a million great things to a million people. I’m a fan of each of these, my friends and allies. Each of these examples (David eating ants, Brian saying green smoothies aren’t good enough, Donna suggesting there is merit in considering what foods we eat in combination, Victoria warning against anti-nutrients in raw foods)…..they all have a ROOT in fact. However, I prefer to focus on the larger issues, the larger good, and not overcomplicate or “sweat the small stuff” with dubious evidence at best.

I look for ways to help regular people tap exciting, time-minimal, inexpensive ways to get to profound health.

Tomorrow’s Q&A: Can I use other grains? Why does Rejuvelac smell weird? Will it be alcoholic?

More info about Rejuvelac, part 1 of 3

[Because many people are asking: group buy has not kicked off, hopefully early next week, stay tuned here and we’ll announce it!]

We got more comments about my Rejuvelac video and blog than anything I’ve written about in a long time. The main reaction was, “This is so easy now that I’ve SEEN it, can’t wait to try it!”

Rejuvelac is a probiotic, enzyme drink made from sprouted grain. It costs about $0.25 for half a gallon and it takes about five minutes. Here’s my original video and blog about it.

Keep in mind the fermented Rejuvelac (“done” to my liking in about 24 hours, here in Utah in September where my house is 76-78 degrees) will taste tart, lemony. Another day or two would likely make it naturally carbonated and highly tangy.

Here are questions I’ve been asked, with answers.

Question: What do I do with the stuff at the bottom and top of the jar?

Answer: I failed to show that you can strain the solids (sprouts) out of the Rejuvelac, with a nut milk bag so that it’s just a drink, no floaties or sediment. What I do is drink a glassful from a half-gallon jar of it, but if I’m using it in my green smoothie, I go ahead and use the sprouted-grain solids.

Several of you asked if they should drink it if it smells bad. So I made a batch and smelled it. Since I have no fear of cultured foods, I’d never smelled it before. I agree, it smells pretty bad! But it tasted fine–like Rejuvelac. Tart/tangy, not unpleasant. So my advice is, don’t smell it, taste it!

(That’s the one thing I can’t do for you in my video—reach out and give you a taste.)

Bobby Morgan, the director of CHI, reminds me, “You can ingest huge amounts of nutrients, but unless your body is able to actually absorb them, they’re useless. Dr. Ann Wigmore taught us that Rejuvelac is full of the vitamins, minerals, protein, carbohydrates, destrines, caccharins, and phosphates that our bodies need to be healthy. In fact, she felt that ‘Although a beverage, Rejuvelac is actually so nutritious, it could be classified as a food by itself.” (Quoted from “Rebuild Your Health with Dr. Ann Wigmore’s Living Foods Lifestyle.”)

Question: When should I drink Rejuvelac?

Answer: At CHI, we were told NOT to drink Rejuvelac after 4 p.m. Why? Because it gives you so much energy, and if you drink it too late in the day, you might not be able to sleep! Now there’s an exciting answer for those of you who use caffeine to get through the day! Like I am constantly teaching in my classes, get your energy surges from critically needed plant nutrition, rather than a chemical stimulant that hurts you in the process. So, try drinking it on an empty stomach, in the low-energy part of your day. It will cost you $0.05, and if you try it for a few weeks, you may start to really enjoy the lemony taste. You’ll save $4.45 over a Starbucks latte, and you won’t have to stand in line, and it will help rather than hurt your health.