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.

Fermenting foods: it’s freaking me out!

Dear GreenSmoothieGirl: I really like the idea of adding the Rejuvelac as my green smoothie base, but I’m honestly totally freaked out to leave something perishable on my countertop in an unsealed container for several days. What are the chances that “bad bacteria” get in there and make me sick? I really appreciate any feedback you have. It sounds like a great opportunity to make green smoothies do even more for me, but I can’t get over the initial concept. –Grace

Answer: Grace, I think it might help if I explain the concept a bit more. Fermented foods are part of your diet already, if you eat yogurt or sauerkraut, or even beer. The manufacturer had to let it sit at room temperature for a time, to grow the cultures.

Also, before refrigeration, human beings had a stronger inner terrain and microbes rarely harmed them. Of course, now we have antibiotics that have seriously damaged most people’s balance of beneficial microorganisms colonizing the digestive tract. We also have refined foods weakening us, and few, if any, cultured foods strengthening us. We now seem to believe that killing a couple million of the billions of microscopic critters around us will somehow do the trick.

It’s a weird modern concept that everything we eat has to be sterilized—ancient peoples lived amongst billions of organisms very peacefully for thousands of years. So maybe our food is sterilized, fumigated, pasteurized, irradiated…..but there are billions of organisms everywhere ELSE (which makes the antibiotic wipes a pointless waste of money).

So, it feels unnatural to you but only because of our strange modern traditions, and the fact that we’ve gotten away from eating foods that nurture our gut’s need for healthy colonization. Just ONE course of antibiotics can change the gut’s internal terrain forever.

Every culture of the world eats cultured foods. Some chew up a food and spit it, with their saliva, into an earthen pot, and drink it a week later. (I won’t be teaching you those methods, don’t worry.) There are literally hundreds of types of cultured foods, in traditional / indigenous peoples, and in people who have not completely adopted processed diets.

The most complete and well known work on this concept is Sally Fallon’s Nourishing Traditions, which has some good info but advocates for lots of meat and dairy and a very rich diet. My 12 Steps to Whole Foods program deals with it in a condensed way in Ch. 8 and uses what I feel are a do-able, moderate amount of probiotic foods that do not require us to purchase $10/lb. animal parts. My work focuses on culturing vegetables, optionally some raw, antibiotic- and hormone-free milk, or coconut liquid. (I now culture my coconut liquid before using it in Hot Pink Breakfast Smoothie).

My blog on 9/15 talks about learning vicariously through others—the examples I gave were learning from others’ health disasters. But you can learn from my health victories, too. Does it help you to know that I have had a quart or a half gallon of raw kefir, or yogurt, or coconut kefir, or sprouts, or Rejuvelac, or sauerkraut, on my counter, pretty much every day of my life for the past 17 years? We have had zero instances of problems, illness, food poisoning.

It also helps if you understand the process of how food has historically been preserved. You can preserve foods a few ways. One, drying it to dramatically slow oxidation, which often involves lots of salt. Two, can it by killing all its lifeforce (enzymes and vitamins) so that there’s very little to oxidize, and then sealing it against air and bacteria. Third, utilizing lactobacillus and other beneficial organisms and lactic acid to break down the proteins and preserve the food (fermenting).

The way I make sauerkraut (see Ch. 8 of 12 Steps) is that the unrefined salt preserves it for a few days while the (slower) lactic acid begins to take over. I have two-year old raw sauerkraut (that I preserved with whey from my yogurt/kefir) that has been unsealed (but covered tightly with a lid) that we are still eating. It’s too soft, and it’s better, texture-wise, at six months old. But it’s preserved, and the healthy bacteria help my family stay healthy.

It might help to address the semantics. The word “fermented” has a negative connotation. (Although beer drinkers who wouldn’t be caught dead eating fermented vegetables drink PLENTY of fermentation.) When you think of fermented, do you think of ROTTEN? We aren’t eating any rotten foods at my house. We could mentally replace that word with a much nicer one: cultured!

So, don’t eat fermented foods. Eat cultured ones!

If “bad” bacteria gets into your cultured foods and makes them “go bad,” you will know. They will taste bad and/or mold. I have almost never had this happen. Once it happened with a bottle of sauerkraut. Never with kefir or Rejuvelac.

My Rejuvelac ferments in a day. At CHI, they told me 3-5 days, but mine tastes plenty tart 24 hours after I blend the sprouts and water, and put it on the counter to grow (aka ferment, aka culture).

Here’s my new video showing this easy, inexpensive habit that has the potential to see you through the winter without viruses or infections!

How much is your health worth?

Yesterday, I rode my bike on my usual path. It’s a 20-mile ride up and down Provo Canyon, turning away from Sundance, to the top of South Fork. The road dead ends there, in front of the Girl Scouts’ Trefoil Ranch.

On the way up, a bull moose in my path took my breath away. I’ve heard moose (Meese? Meesen?) bellowing at each other, but I’ve never seen one up there! I stopped and tried to take a photo, but then he snorted so I figured I’d better get a move on!

On the way down, just past Bridal Veil Falls, there was a bighorn sheep in my path! I have never seen one, outside of the zoo! I had to slam on my brakes to stop short of him. Then he ran down and kinda chased a terrified jogger off the path and into the trees. Then he ran back up into my path and trotted towards me. Scary, because I couldn’t have turned my bike around on the narrow path if I’d wanted to.

I got a picture, but it’s just his tail; you can’t even tell what kind of animal it is.

This made my day and I had a giant grin on my face all the way down. My life is ridiculously awesome because I’m blessed to be so physically active—even though I was fat and ill, 20 years ago. Sometimes when I’m skiing, biking, or just won a tennis tournament, I feel a little guilty. I think of all my peers who couldn’t make it up that 10-mile ascent if they were handed a $15,000 decked-out Trek road bike.

Tons of people my age are coming home from work and going into “energy conservation” mode, plopping into the La-Z Boy every night after work and doing as little as possible until bedtime. They don’t even LIKE television, but it’s all they have the energy for. Some of my peers are sidelined by diagnoses like ALS, migraines, obesity, diabetes.

Somebody said to me recently, “If you don’t have your health, you don’t have anything.” Your work, your hobbies, your relationships, everything is impacted negatively, eroded, as you lose your health. The cool thing is, you can regain it—incrementally, gradually, but you CAN regain it, but only if you’re willing to put in some effort.

I have gone to Zumba the last three nights in a row with Matthew. Last night, the teacher’s music was so LOUD that our ears were ringing and we both left before the end.

Today he sent me an article about how verbal persuasion is the LEAST effective way to motivate people. The MOST effective is personal experience. A study showed that nurses who had suffered a hospital-acquired infection were much more likely to tell others to wash their hands.

But, nurses in the study were just as motivated if a close friend or family member suffered an infection. So, vicarious experience can be just as powerful! This is exciting news—apparently, we DON’T have to learn everything “the hard way!”

Matthew wrote in the same email, “Why were you and I the ONLY people saving our ears and walking out? No one even asked the teacher to turn it down! It’s like people eating stuff that hurts them because everyone else is doing it.”

I like the fact that MY experience can help you avoid the same fate. Matthew also wrote, about the quote from the article that nurses were “turning their hand hygiene into a moral passion:”

“This is totally you, when you teach your class!”

When I teach, I tell my story, of 21 CHRONIC HEALTH CONDITIONS I had at the age of 26, that went bye-bye because of my excellent diet and simple but consistent lifestyle habits. When I teach, I tell about the desperate health crisis of my baby boy, once on constant antibiotics, steroids, and bronchodilators, who is now a 6’3″ drug-free, illness-free college-prep athlete. Learn vicariously from my story, rather than doing it the hard way!

It’s so worth the time I’ve spent educating myself and developing new habits. Drinking Rejuvelac every day, my new habit from Creative Health Institute, makes me happy! I don’t really love the stuff yet, but I don’t hate it, either. And I love the thought, “Wow, I just drank a big glass of enzymes and probiotics!” It’s SO easy to make, and now it’s the base of my green smoothies and no one has even noticed!

I am going to learn something new and awesomely cool everyplace I go in the coming year, and I’m going to teach it to you when I get home!

Creative Health Institute, part 3 of 5

Here’s a video of Ed and me. He makes a living selling processed food, and he came to CHI because his mom paid for it and told him to go. He had no idea what he was getting himself into. I told him, “That’s because if she told you about the wheat grass implant, you wouldn’t have agreed!” He acknowledged this is likely the reason. That said, he’s glad he did.

I’m always looking for easy preventative nutrition habits that enrich my life and keep me well. I have MANY years of spreading my message, raising my kids, spoiling grand- and great-grandchildren, seeing the world, and tennis, biking, and skiing left to do! My takeaways, from CHI, for my permanent lifestyle so I look and act as young as Madeleine 23 years from now? Two new things:

First, I am going to add Rejuvelac to my habits. My first batch is just finished and sitting on the counter. It’s so easy, extremely inexpensive, and a habit I’ve decided is worth my time. Soak a cup of soft white wheat berries (or quinoa) in water overnight. Rinse and drain it twice a day, covered, for 2 days. Blend it with 8 cups water and let it sit, covered with a tea towel or in a jar with a mesh lid, several days. Then refrigerate it in jars and drink 2 glasses a day. I was a little afraid of it at CHI, but the taste isn’t strong and I acclimated quickly.

Madeleine had a fabulous idea that I use it instead of water in the base of my green smoothies. I might as well—it’ll put probiotics in the smoothie and my kids won’t even notice.

Second, I’m going to start rebounding again. I have a rebounder in my bedroom that I haven’t used in a long time. It’s so incredibly great to move lymph fluids–nothing else really compares. The lymph system is something we take for granted and rarely talk or think about, but if your blood delivers the groceries, the lymph system takes out the garbage. Even a few minutes a day is helpful, and add some lymphatic massage and EFT tapping during that same few minutes.

You’re wondering about this “wheat grass implant” business. It seems foreign at first, and some of the people at my session had NO idea what they were getting themselves into. The three-bag enema cleans anything out of your colon, and then you put 8 oz. of wheat grass into your colon with the enema bag. Best if you can KEEP it in. It is powerfully detoxifying, and it travels that rectal vein very quickly to the liver and cleanses it and opens the ducts for that all-important release of many toxins directly into the colon for elimination. This is a tough one to add to an everyday routine, but a week of wheat-grass juice implants, once a year, is a powerful preventative.

Tomorrow I’ll talk about people I met at CHI and how they’ve impacted my life and studies.

Creative Health Institute, part 2 of 5

Here’s a video of our teacher, Madeleine, talking about Rejuvelac, and a great idea for green smoothies—and the “banya” by the Coldwater Creek that is my favorite part of the CHI experience.

If ALL you got at CHI was any two of the following things, the experience is well worth the money–and of course, you get all five:

1. The education in the form of classes every morning and afternoon, and the chance to learn from Bobby Morgan. (He was unfortunately not there when I was, as his daughter got married; however, I heard 100% good things about his knowledge base, teaching style, and overall nurturing personality.) I had Madeleine instead, and I’m so crazy about her I’m talking to her about co-teaching a retreat next summer. You’ll learn about everything from affirmations, to genetically modified foods, to how to stimulate peristalsis in the colon. I did a guest lecture and so did our scholar-monk (another guest at CHI), Bhante. You’ll get lots of food demos: how to make Rejuvelac (an enzyme-rich probiotic drink from sprouted wheat or quinoa), seed cheese, almond milk, raw treats, sauerkraut, and more.

2. The wheat grass juice. You get three 2-oz. shots a day, 8 oz. to put in your bath every other night, 8 oz. twice a day as an “implant” (I will explain in a minute), wheat grass face masks, and more. While I was there, our lung-cancer patient was given poultices for his chest. Our eye-infection patient put it in her eye. Someone with a foot fungal infection was offered foot baths. If you’ve ever juiced wheat grass, you know it’s highly time consuming, requiring special equipment. You are getting about 30 oz. a day, which would cost you about $60 if you called in an order to your health food store or Jamba Juice! You’ll be treated to a tour of the wheatgrass greenhouse, and they teach you to grow your own.

Their grass tastes sweeter and far better than what I get here in Utah. In fact, despite a 15-year aversion to the stuff (it’s a long story), I did fine taking three shots a day, putting it on my face, and even in my bath. When I got home I got a 4-oz. shot at my health food store, and I gagged at the taste like I usually do—far more bitter and….I don’t know, yucky!

3. Raw-food meals (and Rejuvelac that you drink 16 oz. of daily) made for you. The first three days are raw red-cabbage sauerkraut, and “Energy Soup” (you add flaxseed and kelp or dulse) only. Energy Soup is like green smoothie, only no fruit, and you eat it with a spoon. On Day 4 forward, they offer you salads, sprouts, fruit, and some gourmet raw dishes and even an occasional treat. The chef, B.J., is very solicitous, and you can make a special request if you want. I didn’t, but I saw Chris got blueberries every morning, and other guests’ requests were honored.

4. The social atmosphere. It was amazing how emotional it was to leave the 15 others participating in the Detox and Rebuild program because we’d bonded so much. My detox symptoms consisted of one zit I got that lasted a day. I got up early in the morning and went for my usual run, though much shorter than I do at home, partly to get back in time for the 30 min. rebounding class. But other guests were experiencing headaches, nausea including vomiting, depression, and loss of energy. They usually lasted a day and the next day the guest’s eyes cleared and he or she felt better. But the shared experience–camaraderie, humor, wide diversity of age, health, race, religion, and goals—made the whole experience enjoyable and even fun as well as physically rewarding.

5. The detox protocols. The most important one, IMO, is enemas followed by a wheat-grass implant, and while you do them yourself morning and night, you’re given the equipment and careful instruction and support. This is invaluable, because it’s a lost art in modern culture, and it’s critically important. Coffee enemas or wheat-grass enemas are widely used by the alt-docs I am studying, including Nick Gonzalez, Hippocrates Institute, and the Gerson Therapy.

But another fun amenity at CHI is the “banya” or Russian sauna that Victoria Boutenko and her family built. It was my favorite part of my experience at CHI, getting in there half-naked with Melinda and Ed-and-Ed and whoever else every night. Then I’d leave, plunge into Coldwater Creek 10 steps away, and go back to the banya for more sweat-lodge therapy. Hot-and-cold practices like this are health practices followed by many around the world. You can get a professional colonic or massage or reflexology session at CHI as well (not included, but affordable). You do skin brushing and use the Chi machine. You do a bentonite-clay-and-wheat-grass mask on your face in the morning. You do yoga and meditation sessions. You participate in a half hour of rebounding, lymphatic massage, and EFT tapping every morning together. You are asked to get in the sun at least 15 minutes, and the grounds are beautiful, on the bank of a creek, so the outdoors will draw you out.