The $4 dollar juicer:
Blend fruits and vegetables in the blender with a little water and then strain them through the sprout bag. If you don't have a juicer yet, it's an affordable way to get started! If you have a juicer you can maximize your yield by squeezing the left over pulp through your sprout bag.
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Now, how stupid would you feel after paying $200 for one of these watermellons
that was grown in a concrete box?
Well, 95% of the nutrition is in the rind, not the red part. And also, the types that are seedless are hybrids and I wouln't eat them if they were free.
What I do is go to grocery stores and make friends with the produce employees. Every day, they throw out the rinds after they cut up the mellons to put in the "already cut up" watermellon for those that have no time to cut their own or who want the quick fix.
We get the rinds and eat them for breakfast or put them in our 3+hp blender when we make smoothies.
Do you know what tastes better than watermellon?
You guessed right, FREE WATERMELLON!
Canteloupe Seeds (thrown away at grocery stores)
Again, grocery stores cut up canteloupe and throw out the seeds. After getting the seeds from about 100 canteloupes, I use the seeds in my 3hp blender to make the best canteloupe seed milk. I put a little agave nectar and vanilla bean or sometimes raw Carob and I have the best Carob Canteloupe Seed Milk in the world. My friends love it. It has protein and tons of nutrients.
Don't know if I've ever eaten a $200 melon but Japanese melons are hands down the best melons I've ever had. I'm certain this melon was delicious.
It costs $200 for one anteloupe in Japan.
No, we don't want the avocado- Just the avocado pit!
Yes, we are only concerned with the pit.
The avocado pit is known to have the most soluble fiber of any food on Earth... even more than oatmeal. Oatmeal doesn't even come close! The pit is so bland that I don't even notice it, and no, it won't hurt a 3HP blender. The pit has almost no taste. This soluble fiber can help get rid of all the arterial plaque. A 3 or 3+HP will rip the pit apart. When I blend an avocado pit in a low powered blender I get a grainy, sand like texture that's not be fun to drink. You don't even taste the pit in the blender I use.
Where do I get these pits?
I go to a few Mexican restaurants that throw out hundreds of avocado pits daily. I can go to almost any Mexican restaurant and find pits and get as many as I want. When I make living dehydrated cookies I use the avocado pit flour from blending them in my blender. This flour is a staple in the cookies that I make. All my friends love my cookies. They are so high in "soluable" fiber. The cookies are easy to make and the ingredients I use are practically free. I do use binders such as pineapple that hold it together and a little flax seed which is so cheap!
Read below to find out how I get pineapples for free.
Yes, the core is edible! We use the skins too!
The core and the skin pretty much look like this when they are throw away.
The stem is the most valuable part of the pineapple!
You might think we are kidding you but we really do eat the stems, cores, and have uses for the skin of the pineapple. I also blend the core & stem of the pineapple. This is where most of the nutrients are found and it is even more nutritious when blended than eating the rest of the pineapple. The stem is so high in enzymes that it will digest your food if eating together. If you take off all the green leaves on the stem there will be a little stub left that we use in our smoothies. I throw a stub in almost every fruit smoothie I make. This stub is so nutritious and I wish people knew not to throw it out, and the core too. It's the same thinking that people have when they throw brocolli stems away and just eat the green tops. (Yes, I have my ways of getting those free too, ha ha).
I won't even mention what I do with the skin on the pineapple after I soak it overnight!
I always try to get free organic produce when possible from health food grocery stores.
Grocery stores and farmers markerts often throw away bruised fruits. If a banana has a bad spot on it they will throw it away, If a tomatoe was slightly crushed they will throw that away too. I go on Sundays to the local farmers market on the busiest day. I stock up on enough free fruits and vegetables that last me the entire week. I just gather all types of mixed varieties of fruits and vegetables and load them in by backpack and then make 2 or 3 more rounds since the bags do get kind of heavy! Doing this on my bike gives me a great workout.
Always get permission before taking someone's thrown away produce.
"Their garbage is my treasure"
I think the real problem is that we still don't have a 4-star raw foods cuisine. Sure, those of us who've been raw for a while (and who live in the right places) have enjoyed the rare raw restaurant, have savored the occasional amazing dish at a pot luck, and have been willing to order large salads--or gazpacho or guacamole (if we're lucky enough to find them)--at regular restaurants.
But unless a raw newbie lives in the handful of cities that have raw restaurants, that newbie is pretty much on his or her own. Let's face it: most people lack the time or motivation to be their own inventive chefs.
What We Need
It's for these very reasons that I'm calling for the following:
Let's have frozen banana and coconut "ice cream" kiosks in every shopping mall and neighborhood coffee bar;
Let's have dehydrateries alongside the bakeries found in every town;
Let's have raw food restaurants of every genre and stripe--from fast food casual to romantic hideaways to arty minimalist venues; places that can accommodate large parties, families, or just one or a few.
Let's have raw restaurants with community tables so that those dining alone can meet others; and restaurants of every ethnic specialty; and retro diners complete with mini-jukeboxes in every booth.
Let's have raw vegan restaurants in malls, large and small cities, in business districts and downtown areas, at theme parks and other tourist attractions, and even at sports stadiums and on highways.
Let's have raw vegan takeout items in the giant and small markets people frequent.
Let's have raw snacks at movie theater concession stands.
Let's have national recipe contests sponsored by the date growers', the coconut growers', and the dehydrator manufacturers' associations, with the winners appearing on Good Morning America and the Today Show.
Let's have several regular raw foods shows on the Food Network--no, why stop there? Let's have our very own Raw Foods Channel.
Let's have contests in which architects, industrial designers and raw foods chefs put their heads together to design the perfect home kitchen for the raw foods family, complete with noiseless power blenders and electric gadgets that can open young coconuts as easily as can openers remove the tops of cans.
Let's have raw foods delivery-mobiles that are as common as pizza vans and neighborhood ice cream trucks.
Let's have chefs conjure amazing replications of old standards like pizza, French bread, bagels with cream cheese and lox, cheese knishes, and pretzels; raw analogues that even cooked food addicts will crave.
Let's have retailers who go out of their way to bring more exotic produce (like white sapotes) and more varieties of local produce to the market. When you consider how many fruits and vegetables there are in the world, it's a culinary crime that we get to taste so few.
Raw is Good
We who eat raw foods know beyond a doubt how good they are for the body and the spirit, for beauty, youthfulness, strength, leanness, health and longevity. It's time for us to really put our money where out mouths are and take this to the streets! Let's have a 4-star cuisine raw foods revolution now!
For those that are creative try building your own dehdyrator before spending money on one.
DESCRIPTION OF MY HOME-MADE DEHYDRATOR
If you buy a temperature controlled fan assisted dehydrator it will cost you up to $200. If you are handy, however (or if you know someone who is handy) you can make one for a small fraction of that price from mainly recycled materials. Using the very gentle heating generated by your dehydrator, you can then make breads and pie crusts from sprouted grains, seeds and nuts. The effect is similar to sunbaking at Mediterranean temperatures, as with the original 'Essene bread'. Preparation time is similar to conventional baking, but the actual 'baking' process takes much longer, with timing being much less critical. You can also make dried apple rings, onion rings, tomato crisps and other nutritious snacks and garnishes. Running costs are low.
My dehydrator was made for me by my son, using ecologically sound plywood, shelving from discarded refrigerators, and some bought extras. You could also use thicker wood if you have that available. The dehydrator consists of a ventilated box with three shelves and two light bulbs at the bottom which provide the heat. A thermometer is kept on one of the shelves and this gives guidance as to what wattage bulbs are needed, according to season and external temperatures - usually 40W in summer, and 60W to 100W in winter, to provide temperatures between 95F and 110F. Ventilation is provided by 2.5cm round holes in top and sides (2 in each surface, total of 6) and nylon mesh is taped over these to keep insects out.
(the picture shows the dehydrator with the door standing open and the shelves protruding for display - a plate of crackers on the top shelf, and flapjack on the middle shelf. The bottom shelf holds only the wire rack and parchment paper. The thermometer is on the middle shelf. The ventilation holes on the top surface can be clearly seen.)
External dimensions: width 33cm, height 43 cm, depth 45 cm.
The 'rescued' fridge shelves measure 31.5 cm in width.
PLYWOOD to make:
2 pieces 33 x 45cm for top and bottom
2 pieces 33 x 43 cm for front and back
2 pieces 45 x 43 cm for the sides
flex, on/off switch (the kind that is contained in the flex) and electric plug
2 batten mounts into which the light bulbs are fixed
piece of sturdy wood at least 1.5cm thick to hold the light bulbs
FOR THE SHELF ATTACHMENTS
1.5cm thick lengths of wood:
6 pieces 44cm long to hold the sliding shelves in place
4 pieces 44cm long to reinforce the box (fixed along each corner between sides & top) - *these are not needed if thicker wood than plywood is used*
small pieces of nylon mesh (e.g. net curtains) for insect filters
strong tape to attach the above
2 small hinges
fastener for the door
offcuts for handle and hinge reinforcements
natural veg / seed oil for preservative
(the picture shows the base of the dehydrator, showing the bulb fitments, hole for flex, and taped mesh to keep out insects. The bottom shelf is visible at the top of the picture.)
When my dehydrator was finished I painted all the wood surfaces with organic linseed oil as preservative. I've now been using it for over a year and it's as good as new. If any part of it breaks down, it will be perfectly easy to mend!
The sweat lodge - young flexible pines provide the dome's skeleton, reeds and seaweed fill in the spaces, then earth applied as plaster.
This is the first attempt to build a living space from pallets, it actually looks pretty good, though who knows when it would be finished.
Save some money and make your own Home Spa Recipes
Mango Coconut Bath Syrup
Puree all ingredients together and pour into hot bath. Soak and dream of the beach.
1 mango - 3/4 cup raw can sugar disolved in 1/2 cup water - 1/2 cup coconut creme
Avocado Coconut Creme Facial Repair for Dry Skin
Stir ingredients together. Apply mask. Leave on for 15 minutes.
1/2 avocado masshed - 2 teaspoons honey - 1 tablespoon coconut creme
Push-Up Pop Body Polish
Stir all ingredientsw together, scrub all over your body and rinse.
1/4 cup turbinado sugar - 2 tablespoons freshly squeezed orange juice
1 tablespoon of coconut creme - zest of 1 orange - 1 tablespoon vanilla
Luscious Banana Body and Shaving Creme
Puree all ingredients together and use as a shaving creme and balm for dry skin.
1 banana - 1/2 cup coconut creme - 2 tablespoons almond oil - 2 tablespoons of raw cacao powder
Honey Pineapple Alpha Hydroxy Mask
Puree all ingredients in blender. Apply mask. Leave on 5-7 minutes and rinse for soft skin.
2 chunks pineapple - 2 teaspoons honey - 2 teaspoons extra virgin olive oil
A little tip about grapes:
Take grapes off the stem right after buying them at the grocery store for longer shelf life. Grapes stay
fresher longer when they are seperated from the vine.
Take a drinking straw and push it through the center bottom of the strawberry. The stem and the hard center will pop right out.
Since the hybrid bananas aren't a part of the symbiotic rawfoods lifestyle, they do serve one purpose...
If you have leather shoes, you can use the peel as a quick shoe polish wipe.