Super Food Nutrition

Greetings raw food enthusiast,

Last week I had a potluck to attend and I was running late. I had 15 minutes until it started and I did not have my dish ready.

I began to worry about not having any food to share, and then I remembered my old stand-by: raw Pasta and sauce.

This recipe is unbelievably quick and easy, and it tastes incredible. I was able to put the dish together in about 10 minutes and was only a couple minutes late to the potluck.

Today I am going to share three different versions of the Pasta with sauce recipe.

The cool thing about the sauce is that it can be used as a salad dressing, a dip, or a pasta sauce!

But first…

I want to give you a final notice about the Ann Wigmore home study course. The bonus gifts are almost sold out and I don’t want you to miss out.

I highly recommend this course because I used it to heal myself of eczema. This program seems to work miracles!

Click Here for the Ann Wigmore course

If you’re on the fence about this, remember that there is a 45 day trial offer. Sign up for the 3 Easy Pay Plan and use the course. If you are not completely satisfied simply return it for a refund.

http://www.TheRawDiet.com/jim.html

Raw Pasta Recipes

These are the sauce recipes to use over raw pasta noodles. You make the raw pasta noodles with vegetables, there are no grains involved.

The most popular vegetable to use is the zucchini because it soaks in the sauce flavors and has an Al-dente texture.

Some other good vegetable noodles include beets, carrots, Young coconut meat, cabbage, and turnips.

I use the Spiral Slicer / Saladacco to make the noodles. You may also use a potato peeler, a mandoline slicer, or a cheese grater.

Recipe 1) Pesto Pasta

This one is simple and only has four ingredients:

Basil, pine nuts, olive oil, and garlic.

Ingredients:

1 Cup pine nuts
about 1/3 to 1/2 cup Extra Virgin Olive Oil
2 cloves of minced garlic
about 3/4 cup fresh basil

This tastes best if you are using a Mortar and Pestle because it helps release the flavors and brings the recipe to life.

I usually make this in my food processor because it is quick and makes a large batch.

Step 1 -

Put the pine nuts into the processor and grind them with the ‘S’ blade. Grind them for a few minutes until the oils are released and it turns into butter and sticks to the walls.

Step 2 -

Put in the garlic and continue to process for about 20 seconds to mix. I first use a garlic press to mince the cloves, or you can dice it with a knife.

Step 3 -

Gradually pour in the olive oil until it becomes creamy. Be careful not to pour too much oil in because it will ruin the taste.

Step 4 -

The last ingredient to add is the chopped basil. Briefly blend in the basil, but don’t over blend because the herbs may turn bitter if over processed.

Some optional ingredients that I like to add in are:

A teaspoon of spirulina to make the pesto extra green

A small handful of cilantro for extra flavor

Substitute in walnuts for pine nuts. Sometimes the pine nuts are too expensive or not available.

A pinch of Celtic Sea Salt to help improve the flavor.

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2) Raw Tomato Marinara Pasta Recipe

This recipe is always a big hit and the taste is divine!

This simple recipe may be prepared in the blender or food processor. I use the food processor because it does not require as much liquid. This sauce works well in the new VitaMix 4500 Blender or the Blendtec HP3A

This basic recipe only has five ingredients:

Fresh tomato, sun-dried tomato, garlic, basil, and red bell pepper.

Ingredients:

2 Cups fresh tomato
2 Cups red bell pepper
1/2 cup sun dried tomatoes
2 or 3 garlic cloves
3 tablespoons fresh basil

Step 1 -

Prepare the sun-dried tomatoes by soaking them for about two hours.

You can speed up the soaking process by soaking them for about 30 minutes in warm to hot water. Save the soak water and you can use a little in the recipe for extra flavor.

Step 2 -

Blend the tomatoes and red bell peppers with the garlic until it reaches the consistency of tomato sauce. I blend it about one minute and leave it slightly chunky. You could add a pinch of salt if you wish.

The fresh tomatoes sometimes have enough juice for the recipe. If they are dry you may pour in a little soak water until it reaches the correct consistency.

Add in the basil at the end and briefly blend. If you blend the herbs too much they may become bitter.

Step 3 -

Pour sauce over vegetable noodles and serve!

Optional Ingredients:

Every time I make this recipe, I change the flavor by adding in one or two of the following ingredients:

- A pinch of celtic sea salt.
- A handful of fresh or dried herbs, such as chives, thyme, parsley, sage, rosemary, or the dried Italian Seasoning.
- Dash of cayenne pepper powder to add a little heat
- A half an apple to add a sweet flavor

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Raw Pad Thai Recipe– about 4 servings

This recipe is a little more complicated but it is worth the extra effort.

Ingredients:

* 2 cups of vegetable noodles
* 1 and (1/2) Cup Onion, diced
* 1/2 C Green onions, thinly sliced
* 1 C Mung bean sprouts
* 1⁄3 C Nama Shoyu, or to taste (optional)
* 1⁄4 Cup of fresh Lime juice
* 1/4 C Agave Nectar
* 4 Tbl Almond butter
* 2 Tbl Extra virgin olive oil
* 2 minced Garlic cloves
* 1 Tbl Ginger, peeled & minced
* 1/2 tsp Curry paste or powder
* 1/4 tsp Cumin powder
* 1/4 tsp Coriander, ground
* 1/2 tsp salt
* Cilantro, to garnish
* Almonds or Jungle Peanuts, to garnish

Step 1:

Make vegetable noodles. I like to use the Spiral Slicer machine to make ribbon cuts and angel hair pasta cuts with zucchini. You may also use a potato peeler or cheese grater to make the noodles.

Step 2:

Dice up any other vegetables you prefer, such as red bell pepper, carrot, broccoli, and snap peas. Place these next to the noodles.

Step 3:

In a blender or food processor, mix in the dry ingredients first. These include the almond butter, agave nectar, garlic, ginger, cumin, curry, salt, and coriander.

Slowly add the liquid until it reaches a smooth consistency. Be careful not to add too much liquid or it will be runny.

Step 4:

Pour sauce over the noodles and diced veggies. Garnish with the mung bean sprouts and cilantro. I also like to top this with a handful of soaked almonds. The Sunfood jungle peanuts also make a tasty garnish.

Enjoy! These recipes were inspired by “The 7 Minute Chef”, which is an awesome vegan cook book. It has great raw recipes as well as cooked.

To your great health,

Mike Snyder

Mike here and I just got word that raw foods experts, Victoria Boutenko and Jim Carey are going to be hosting a *free* live call tonight for only 300 people.

Register for the Victoria Boutenko coaching call by clicking here

Last time Jim held a live call, it quickly filled up and from what I remember 60-70 people didn’t get on.

Victoria is best known for her contributions to the Raw Food movement in her best selling book, “Green for Life”.

Jim on the other hand was like most of us, generally unhealthy and looking for change.

He discovered raw foods and the rest is history. We all know the raw foods world is filled with amazing stories of transformation and hope…

On tonight’s call Jim and Victoria will delve deep into the hardships they’ve endured, while fighting cancer and battling obesity and share with you how you can embrace raw foods to change your life.

Then they’re going share with you the methods and secrets that have brought abundance into their life’s.

I’m really excited about the call and wanted to pass along this info before all the spots are taken. I think there may even be a live Q/A at the end of the call.

http://www.therawdiet.com/jim.html

Chat soon,

Mike Snyder

P.S. Last time Jim held a call it quickly filled up and hundreds of people weren’t able to get on
the call. So Click Here to sign up now and get on the call at least 5 minutes early when it starts at 8pm Eastern tonight.

Fermented foods play an important role in the diets of many cultures throughout the world. Traditionally, fermentation is a food preservation method in which beneficial microorganisms pre-digest and preserve the food.

This process makes the food easier to digest, releases nutrients, increases the enzyme levels, boosts the immune system, and supplies beneficial flora, or probiotics, to our digestive system. The health benefits are enormous and the food is delicious!

The beneficial bacteria fights and prevents the growth of unhealthy, destructive, and pathogenic mycotoxins such as bacteria, yeast, mold, and fungus.

Examples of fermented foods include sauerkraut, veggie-kraut, kefir, miso, kim-chee, kombucha tea, yogurt or cheese made with nuts and seeds, rejuvelac, Nama Shoyu (raw soy sauce), raw apple cider vinegar, and pickles. These foods are easy to make and may be stored for months or years if prepared correctly.

Our modern culture has sacrificed many of the health benefits of traditionally fermented foods for the conveniences of mass production. The supermarket brands are commonly pasteurized, a process that destroys the enzymes and beneficial bacteria. In addition to this, they are packed with health destroying substances such as processed salt and sugar, vinegar, and chemical preservatives.

Traditionally fermented foods are an important part of various living foods healing programs such as those found at the Tree of Life Rejuvenation Center, the Creative Health Institute, and the Hippocrates Health Institute. These retreats use fermented foods on a daily basis.

Fermented foods are occasionally made with cooked foods, and the fermentation process transforms them into living foods. For example, miso and Nama Shoyu are made with cooked legumes but the beneficial bacteria transforms them into healthy living foods.

It’s tough to locate unpasteurized fermented foods in most cities. There’s a company called Rejuvenative Foods selling unpasteurized fermented foods in health food stores throughout the US.

I make my own sauerkraut and kimchi with the Sauerkraut Maker also called the Sauerkraut, KimChee, and Pickle Maker. I also like using the Harsch Crock for Sauerkraut.

When making your own, adding a teaspoon of a high quality probiotic and/or a tablespoon of miso can speed up the process. This ensures that the beneficial bacteria is present and multiplies rapidly.

Within one hour, one bacteria grows into two. After two hours, the single bacteria will have
grown into 4. It will have multiplied 256 times after 8 hours. I’ve found that probiotics
containing multiple strains of bacteria give the best results.

A company called South River Miso makes my favorite brand of miso paste. You can make a
delicious miso soup broth by warming up the water. Just don’t bring the soup to a boiling
temperature because the high temperature may destroy the enzymes.

My favorite way to eat nuts and seeds is to turn them into cheese or yogurt. Soak them for the required length of time. Blend one cup of nuts with one-cup of water until it becomes a creamy consistency. Next, add a half-teaspoon of a high quality E3Live probiotic powder to start the culture.

Let the mixture sit in a glass jar covered with cheesecloth. Let it sit for a minimum of 6 hours to let the mixture ferment. I’ve found that it tastes better after sitting for 24 hours.

My favorite yogurt ingredients are sunflower seeds and almonds. Blending in a little young
coconut water and meat makes a delicious combination.

The yogurt may be added to your green smoothies and the leftovers may be stored in the refrigerator for up to a week.

Kefir is an ancient food full of beneficial microorganisms, which assist in replenishing
the intestinal flora and boosting the immune system. It’s full of easy to digest amino acids
and is especially rich in tryptophan. It’s also high in minerals and B vitamins.

The culture is usually called Kefir Grains, but they aren’t cereal grains. The grains are a soft, gelatinous mass composed of proteins, fats, beneficial microbes and yeast.

Kefir contains unique probiotic strands not found in any other food. It is used to make a delicious vegan beverage with foods such as almond milk, juice, and young coconut water.

Making vegan kefir is an art form and will take some practice to get right.

I highly recommend reading the book “Wild Fermentation” by Sandor Ellix Katz, (aka Sandorkraut!)

To read more, pick up my raw foods book ‘The Health Evolution’

To your good health,

Mike Snyder
Portland, OR

Hi Mike,

I wanted to let you know that the replay of my teleseminar with raw gourmet chef and author Jenny Cornbleet is still available for a few more days.

Click Here to listen to the audio

On another note, I just received an email from Jenna Norwood that I would like to pass on…

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Hi Mike,

Have you checked out the “Supercharge Me!” channel lately? A new video every week on the subject of raw.

http://www.SuperchargeMe.com

Enjoy!

Jenna Norwood
Producer, Director & “Guinea Pig”
“Supercharge Me!”

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Thanks Jenna, great work! I have been enjoying the videos. I like the interviews and I can’t wait to try out the new recipes.

Jenna made the inspirational documentary ‘Supercharge Me’ about her experiences eating raw foods for one month. You can view the trailer by clicking on ‘The Movie’ in the upper right side of the page.

There are 26 videos available to watch. For lunch today I made the Coleslaw recipe in Episode 6, it is incredible. Try it out for dinner tonight, and make extra for lunch tomorrow!

Episode 6 also has some good advice on introducing children to raw gourmet.

Talk soon,

Mike Snyder

P.S. The replay of Jenny Cornbleet’s raw gourmet teleseminar will be taken down in a few days. Let me know what you like best about it!

http://instantteleseminar.com/?eventid=2509824