Secret to deseeding a pomegranate: do it in a bowl of warm water. Score the pomegranate as if you were cutting a orange. Then open the pomegranate in a bowl of warm water so that the juice doesn't squirt out. Deseed the pomegranate in a bowl of warm water then pour the water through a strainer to catch all the pomegranate seeds! They have more phytochemicals and anti-oxidants than any other fruit besides the acai berry.



Not only do I eat the core, but I eat the stem. I do not blend the flesh as it gets too foamy. I only eat the stem near the top of the pineapple. I throw the stem in almost all of my fruit smoothies. The stem has an abundance of the enzyme "bromalain" and it is released in a 3+ HP blender. It has so many enzymes that if you eat it with food it will start pre-digesting your food. Click the pineapple to see more intestesting things we do.


This is the reason that Jello will not set if you put fresh pineapple, kiwi, or papaya in it.  The protein-degrading enzymes in those fresh fruits break down the gelatin. Cooking the fruits first (such as when they are canned) destroys this effect.

How to Open Up Young Coconuts using a Chef's Knife

Young coconuts from the tree.

These are what young coconuts look like in nature before they are husked.

Young coconuts partially husked.

These are Young Thai Coconuts after they are partially  husked. They are found at most Asian Food Stores and are usually cheaper if bought by the case.

Select a good young coconut.

The young coconut should be heavy and when shaken you shouldn't hear a swishy sound because it should be completely full with water. The husk should be white, not tan, with no purple or brown spots on the bottom.

Use a chef's knife to open.

Turn the young coconut on it's side and begin husking the top of the coconut with a chef's knife. Please use extreme caution when using the chef's knife.

Completely husk the top of the coconut.

Completely husk the top of the coconut to partially reveal the coconut shell. Make sure there is no white husk left on the top.

The coconut shell should have three veins that divide the top of the coconut into 3 sections like a pie chart. Make note of the biggest section. In this case the bottom third is the biggest section.

Use the side of your chef's knife to make a slit.

Make a small slit with the corner of your chef's knife in the largest section of the coconut shell by using a quick flicking motion. Make your slit about 2 inches from the apex or center.

Or make a slit with the tip of the chef's knife.

Another option is to make the small slit with the tip of the chef's knife by using a firm and constant pressure. You can hold your chef's knife with one hand and with the other gently tap the top of the handle until the point of the knife breaks the surface of the coconut shell.


Press the tip of the Chef's knife into the slit.

Press the chef's knife into the slit until it is about one inch long and the knife is securely in place.


With the point of the chef's knife still securely in the coconut shell, bring the knife parallel to the table.

When the knife is horizontal begin rocking the handle back and forth as if you were revving up a motorcycle.

Continue rocking until the lid pops off

The lid should pop off easily.

Finish pulling off the lid with your hands.


Pour water into a blender carafe or other container.

Drink the water as is or use as a base for smoothies, soups, and dressings.

Scoop out the meat from the lid with a spoon.

Use a spoon to scoop out the rest of the meat.


Eat as is our use in recipes that call for young coconut meat.


How to Use Vanilla Beans 

This is how they are supposed to look like.                                                                      Dry ones will snap when you try to bend them.


If you want a bundle of them, please call for special pricing. Click here to see our calcium rich heirloom seseme seed milk that

we make. We put in a vanilla bean and it makes the seseme milk taste wonderful.


How to Use Vanilla Beans

Slice the vanilla bean carefully.

Slice the top outer layer of the vanilla pod in half lengthwise. Be careful to not slice through to the bottom layer. It takes a knife with a very sharp point such as a paring knife and a little practice

Pull open the vanilla pod.

Once you have cut through the outer layer you can open the vanilla pod revealing many little black seeds inside.

Use a spoon to scrape out the seeds.

Put the pod on a flat surface and scrape the inside of the pod with a spoon or pairing knife.

Collect the seeds on the spoon.

If done right the seeds should collect on the spoon or on the back of a paring knife. Now you can use the seeds for any recipe that calls for vanilla. 1 whole vanilla bean is a substitution for about 2 teaspoons vanilla extract. For smoothies you can use the whole pod.

When using the whole pod, cut off the ends.

If you are making a smoothie with a high speed blender you can use the whole pod. Just cut off the ends and . . .

Chop into small pieces.

Chop the pod into small pieces and throw them into your blender with your smoothie.

 Vanilla is an amazing food source that someone could live off of, being a bean and containing the right amino acids, someone could actually include whole vanilla beans in their diet as a staple and be completely healthy.

            However, most people donít think of vanilla as a staple food though, since it costs anywhere from 3 to 10 dollars for just 1 whole vanilla bean in most grocery stores. Vanilla is one of the most expensive, if not the most expensive spices on the market today. Since it has to be hand pollinated and itís a very labor intensive crop to grow, the price corresponds with that.

            Vanilla is the only orchid flower in the world that actually produces a fruit though, so it really is a special spice. Each whole vanilla bean contains up to 60,000 small crunchy black seeds (think black specks in French vanilla ice cream), which are all edible and taste amazing in the right combination.

            Vanilla husks, or the outside of the pod, is extremely fibrous.  It is edible though, but a little easier to chew if you coffee grind it into a vanilla powder, or run it through a 3 HP or more powerful blender. Most regular blenders cannot grind the tough husk of vanilla beans, which is why it is best to split the bean open and just use the seeds in that situation.

            Or you could soak vanilla beans in water until they puff up and rehydrate like a dryed fruit. This is fun to experiment with since the vanilla will go back to itís original size on the vine before it was dryed, and it actually getís a lot bigger. Itís not a waste of vanilla either because the water will become tan like a tea, and it will taste like vanilla! Itís a very cooling and calming beverage and one of the best refridgerated drinks to drink in the summer.

            However, one should not refridgerate vanilla usually, because it will become stiff. If kept properly out of light and heat and air, vanilla will last indefinatley and actually develop more flavor as it ages. But, I enjoy fresh vanilla and I usually use it as I have it.

            Quality in vanilla is definatley something to keep an eye out for. Most beans I see in store compared to farm fresh vanilla beans are horrible. I actually canít imagine buying old vanilla in stores anymore, because the quality can be that poor. All you have to do is take one good look at most vanilla products in stores and you can see how dry they are, and how little oil they have.

            A really good fresh vanilla bean should have so much oil on the outside that it rubs off onto your hand. Then you can rub this into your skin and smell like vanilla!

            While it might be tempting to get grade B beans online just because the price is so significantly lower, you really do get what you pay for. I made this mistake once and I actually gave away all my grade B beans to friends, and I thought about composting them because the quality was just that poor. Grade B beans are also known as extract grade beans and their usually made into alcohol extracts, where they are required to be in a 35% minimum alcohol solution.

            Grade B beans are rock hard and not pliable, they have absolutely no oil, and the seeds are actually very hard to get out of the beans. They're really not usable in my opinion, unless you have organic alcohol and you want to make an extractionÖBut even then the flavor wonít be a full complete whole vanilla bean flavor that you can get from a good grade A bean.

            Itís also important to note that many vanilla beans are cured in alcohol which is not organicÖ and Madagascar variety is the most common vanilla bean that is cured in alcohol.

            Vanilla is a vine that grows on trees in tropical placesÖand it can actually grow on chocolate (cacao) trees. Some people say chocolate and vanilla are meant to be together and many myths in history have written interesting stories about how they came to be(see the book : Naked Chocolate). It is interesting to note that almost every chocolate bar in the world has vanilla bean or some kind of vanilla extract in the bar. While I donít eat chocolate bars, I do eat a lot of raw carob and whole organic vanilla beans go really good with it.

            Raw food guru David Wolfe even says that whole vanilla beans can help cure cacao hangovers. Because chocolate has a warm energy that heatís people up and causes inflammation in large doses, vanilla has a cooling calming property that helps cool people off. The synergy between these two foods is truly amazing.

            So if your going to get into vanilla as a food source, it would probably be a good idea to get a bulk amount instead of paying 5 dollars a bean at retail cost. It would also be a really excellent idea to shop for quality because you really do get what you pay for, and there are many, many poor quality vanilla products on the market today. Getting truly fresh oily and plump easy to use vanilla beans is very important.

I know what I am about to offer is going to upset a lot of vanilla bean re-sellers but here goes:

I am offering to everyone my vanilla beans at $2.15 per bean and you can buy as many as you want. I will sell these at whlolesale in quantities of 100 beans or more.  I do favors, including coaching and providing equipment to these farmers and I get pretty much near their cost on their beans. (If you have any type of foods or anything that I could promote on my website I would be interested in making similar arrangements with you. Please email me at TheBlindGuru@yahoo.com if you think you have something you believe we would like to offer as part of the symbiotic lifestyle. If we need what you have to offer we will call you.


For Nut and Seed Milks: Blend soaked nuts or seeds in the blender with water and then strain them through the sprout bag. Our sprout bags have a super fine cotton mesh that makes the smoothest silkiest almond milk I have ever tasted. Nut and Seed milks are an easy way to wean yourself off cow's milk.



How to Make Almond Milk



Measure 1 cup almonds and pour into sprout bag.

Close the sprout bag and soak the almonds in water overnight or for at least 6 hrs.

Rinse the soaked almonds with water and put the almonds into the blender with three cups of water.

   Blend the almonds and water until smooth.

Pour the puree into the sprout bag over a big bowl.

Squeeze the almond pulp through the sprout bag to extract the milk. 

Drink as is, or put the almond milk back into the blender and blend in vanilla, dates, or other sweeteners such as honey or stevia.

Save the almond pulp for cookie or cracker recipes that require almond pulp or almonds.




If you want to have a phone consultation on food prep contact me at glowingraw-info@yahoo.com.









There are raw olive oil scam....make sure you get oil made from ripe olives...ask about this before you every buy oilive oil.

Most places we have found, even those agree with us and don't use cold pressed oils, still press out the oil from green olives that are not ripe yet.
This is like eating bananas while they are still green. Manzania olives are the ones that we like the best. The olives are ripe and brown
when picked. There is a risk to this since keeping them on the tree this long might destroy the olives due to a possible freeze or getting too much rain or other factors. Olives are easier and cheaper to process when they are green and they can pick more of them. The riper they are the more expensive it is to grow and the more limited the supply. Also, another factor in the price of the oil is the real estate they were grown in. Real estate is the reason that one olive can be more expensive than the other. Some areas are more mineral rich and others have soil that is devoid of almost all the minerals that make the olives so nutritious.

Step 1: Oil is ground, pits and all to a watery slurry.
Step 2: it is then put in a water jacketed centrifuge at room tempurature. The solids are spun out
and they put them back into the ground for its minerals.

step 3: Then its put in a 2nd centrifuge to filter it.

Oil is aged in a barrel before released to make it smooth, just like the winerys do it.


For pricing on our Heirloom olive oil, call for current market prices. We do offer co op prices if you are a member.


750ml Alive, Organic Olive Oil - Unheated, Unfiltered, UNPRESSED

California Certified Organic Farmers

Now in an elegant green wine bottle, that screens out ultra-violet light.

Dear Brothers and Sisters,

Our Olive Oil is Organic raw, unfiltered, unheated, UNPRESSED and Kosher certified. We call it First Love. It has a romantic personality you will never forget. This oil is brimming with life forces. As with fine wine, you can treasure it for years to come. We suggest storing it in a cool, dark cupboard or wine cellar. As it ages, it will become smoother and more mellow. It should keep well for years. Created at room temperature(70 degrees Fahrenheit), extra virgin; instead of pressing the olives under tons of pressure, they are sliced and the slurry is put in a malaxer to churn it slowly. It is then put in a centrifuge decanter which gently separates solids from liquids. Finally its put in a separator to separate oil from water. The old procedure of pressing can easily cause temperatures to exceed 140 degrees fahrenheit, whereas now the temperature is kept below 70 degrees Fahrenheit. Because the oil is unheated, so much of its subtle essence and flavor is preserved. That is why we call it Living Olive Oil. It is created from Ascalone olives, an old time, heirloom variety. They are grown by family farmers in California's Central Valley. Only mature fruit is used. Most growers harvest in December, whereas they harvest in January, February and March when the fruit is ready to come off the trees. The fruit is not left standing around, rather it is processed within 36 hours (at most) of harvest.
  It's Aviation Fuel!
Those brave of heart are invited to discover that this olive oil is aviation fuel. Drink some in the morning! It will start your engine! It will get you going! Break a fast with olive oil-you'll be jet-propelled!! Anoint yourself with living olive oil! Put a small amount in a bowl, moisten your fingertips with it and with a circular motion rub it onto your body. It will be absorbed right away. Moisten your fingertips again and continue anointing yourself. Embued with a fresh, fruity flavor by California earth and sunshine. Olive oil can be aged just like wine. We recommend aging it for 6 months in a cool, dark place where there are no fluctuations in temperature. As it ages it becomes more robust. This is an active oil. It has an indefinite shelflife. We suggest buying several bottles. Use one right away. Let the other bottles sit in a pantry or some other cool, place to mellow. Never refrigerate olive oil.
This olive oil has body and soul. Its signature is the devotion of its producers and the life force of the wondrous fertile soil, water, air and sunlight in the northern region of the great Central Valley.

A Gentle Liver Cleanse

Consider a daily liver cleanse with a tablespoon of Living Olive Oil and a tablespoon of lemon juice mixed together. Now the ancients believed that passion begins in the intestines. When theyíre functioning properly youíll understand what the poet meant when he said, love, tells us, humming, that the stalled motor of the heart has started to work again.

Alive Olive Oil makes Live Soups Wondrous

Everybody's Favorite Celery-Cilantro Soup

1 bunch celery (about 8 stalks)
1 bunch cilantro
1 bunch fresh dill
1 cup Living Alive Olive Oil
1/2 cup Living raw almond butter or raw tahini
3 cloves garlic
1-2 T unpasteurized mayo
1 T nama shoyu
1/4 cup lemon juice (if not available, raw apple cider vinegar)
8 cups water

Blend in a 3 hp or greater blender, adding a little of the ingredients at a time until creamy. This is a big hit everywhere I have taken it. I always get requests for the recipe! If you want to make it creamier, simply add more celery stalks and a little more almond butter or olive oil. Serves about 10.

Today I tried your Living Olive Oil on the Wild Rice I purchased from you and it is so delicious. It is the best Olive Oil I've ever tasted. I'm really enjoying all my products I purchased from Living Community. I plan to be a very good customer. Thanks,
Ginny Skinner

I'm so excited about the new crop of olive oil! Yours is ABSOLUTELY THE VERY BEST we've ever tasted!
Thank you!

Lindy Thomason
Granbury, Texas

Great products!
I just wanted to say that I've been enjoying your living products for quite a while now and your olive oil is by far the very best olive oil I have ever tasted. It's simply magnificent! Fresh, sweet, clean, fabulous. Thank you, thank you!
In peace,
Oakland, California

I love your products. I want to let everyone at Living Community know how grateful I am for the amazing products you offer. I suffer from many allergies, and your foods have been so helpful. I can not live without the Olive Oil. I put it on absolutely everything I eat, and yes I drink a teaspoon on some occasions! I have shared Desiree Black Sesame Pesto with family and friends and I have them hooked as well. Oh, and did I mention how fabulous the Agave is! I think I could go on and on, but I will simply say many thanks to you for improving my quality of life!
Kerry Hughes
New York

Your olive oil is so great! It has made my skin softer and my hair shinier. It's taste is like nectar and there is no substitute for the smoothe, raw goodness that cleanses your insides and outsides. This is pure love in a bottle. It makes a fine gift and I can't wait for my mom to try it! Thank you all at the Living Tree Community for olive oil that tastes so good and is really healthy too!
Maria Shaheen
Atlanta, Georgia

I have tried your Raw Organic Living Olive Oil and find it superior to any I have ever tasted. I have also purchased your nut butters and find them incredibly delicious. I will probably become a regular customer.
Thank you.

Vivian Sadler
Las Vegas, Nevada

I think your olive oil is delicious. My elderly mother took a teaspoon and she was delighted. There's some subtle essence about it that makes it different from any other olive oil I've tasted. Thank you for making it.
Katina Kefaloes

Pittsburg, Pennsylvannia

Your raw organic olive oil has a flavor like no other - it's absolutely the best I've ever tasted. No other olive oil will do for me now!
Ann Tumlin-Carnes
Los Angeles, California

I have to tell you that your olive oil is the best. I've had in a long time. It is so incredibly fresh and alive. All i can say is wow and thank you!
Amy Abrams
Venice, California

It's the best olive oil I've ever had. As far as quality, its probably the best on the market you can buy.
Doug Kriebel
Virgin Islands

I tried your olive oil at my friend's home... It's the most delicious olive oil I've ever tasted!
Steve Woolner
Sharon, Massachussetts

Hi, this wonderful order arrived this afternoon. All safe and sound. I cannot wait to taste everything. I know the olive oil is out of this world as well as the raisins. Now, checked out the dried mangos. Wonderful!
Have not tried the spreads yet, but, will do so as soon as I can.
We cannot use any other olive oil but yours. I give it away to my friend and son to get them hooked on it. You know, all other olive oils that I have used will turn rancid if not used right up. No foolin'. Your olive oil is so great I can take a teaspoon of it and want more.
I am truly sorry that it took so long for me to find your company. I have used your products about a year now, so I know what I speak when I say how wonderful everything is that you offer. The bonus' are so wonderful and I do thank you very much. And since I am an elder, I appreciate your free raisins. Thank you, thank you.

Janet Marsh
Hastings, New York


 Make your own low tempurature cold pressed oils at home.



This helps you make fresh raw oil and it will save you money.

This can be used to extract vegetable oil from

raw hemp seeds

raw  peanuts

raw sesame seeds

raw  soybeans

raw sunflower seeds

raw  olives

raw  coconut

raw chia seeds

raw macadamia nuts

raw almonds

Here's fresh coconut oil...



The Great Olive Oil Secret...

What Your Local Store Doesn't Want You to Know!

When thinking about olive oil, many consumers make a seriously incorrect assumptionóthat it ages in the bottle as well as wine. It doesn't!

In fact, this is the dirty secret your local gourmet store doesn't want you to know: Olive oil is never better than on the day it's
made. From that day forth a steady deterioration of quality sets in.

Even within a year after production, it can still taste good. But after a year, there's an extreme double threatÖ

  1. The flavor starts to fade. The oil may not be bad, but it's probably quieter, less impressive and vivid. OrÖ
  2. It could be bad. In olive oil terms this is called rancidityóthe oil tastes like peanut oil, not olive!

The truth is, many people in the olive oil business don't want you to know this. Why? Because if they get a huge shipment of olive oil made in 2005, and it's not all sold right away, they would love you to still buy this stuff in 2007!

Thatís too bad, because if youíre only buying old, faded oil, youíre missing out on the experience of fresh-pressed olive oil that drives foodies the rest of the world over crazy!

The problem is, genuine fresh-pressed olive oil is very hard to find in America, as only a trickle makes its way to our shores.

This is why I'm so excited to tell you I've found a way you can have fresh-pressed olive oil all year long, something which, to my knowledge, has never been possible before. After you taste the vibrant, flavorful olive oils in your press, youíll never take a second glance at the fancy olive oil displays popping up in supermarkets and gourmet shops around the country.


coconut-1.JPG (57374 bytes)



Coconut-oil after 2 days in  +35 40 dg C it is clear oil.

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If you would like an oil press please email us.We cannot get as many as we need since the manufacturer limits the amount

of oil presses we can buy at our discount. We are currenty only selling presses to co-op members at co-op price.