Traveling in the Raw

Traveling in the Raw

Following the Rainbow Green Live-Food Cuisine while traveling, be it a short trip or a long holiday, can be a challenge when you first begin. In this section we give you some basic hints and tips that we have discovered over the years of following a raw-food diet. They make planning your trip simple and the whole experience one of joy.

In Appendix III of this book you will find a section with hints and tips minimizing jet stress, including airplane Yoga. We also recommend that you read the section in Conscious Eating on traveling in the raw.

The tips below can be applied when making fast raw food for when you are on the go!

Planning your Trip

Traveling in the raw, like eating in the raw, is all about good planning—from what to take to where to get your fresh supplies along the way. There are many good resource guides for health food stores, both in print format and on the Internet. In the back of this book you can also find a comprehensive list of resources for stocking up on your bulk items.

Where there are no health food stores along the way, you can usually find supermarkets with a limited organic range such as avocados, organic baby greens, carrots, and sprouts. This can be supplemented with various foods that travel well (as described in this section).

If you would like to eat out at a restaurant, call ahead of time and be specific as to your dietary requirements. If you are specific, you will find that most good restaurants will be happy to cater for your needs. This also applies to eating out at the homes of non-raw friends and relatives. If you are not able to plan ahead, you can request a plain salad and add your own dressing, avocado, and dehydrated seed mix.

Basic Equipment

Your choice of equipment will vary depending on your mode of travel and the space you have available. If you are flying it is not possible to take any form of cutting utensils apart from plastic knives on the plane, but you can take them in your suitcase. Here are some general suggestions:

• Containers that seal well are important. A good-size container will double as your preparation and eating bowl and the lid as your cutting board.

• Plastic cups or glass jars with screw-on lids to mix your green drinks

and dressings.

• Utensils—knife, fork, spoon (take plastic when flying).

• Chopsticks.

• Roll-up chopping mat, available from most supermarkets.

• Wellness Portable water filtration system,* which filters out the

majority of contaminants, saving you from carrying large amounts of

water everywhere you go.

• Tribest Personal Blender, essential for longer trips for grinding your flax seeds and creating yummy dressings for your salads. An inverter can be bought with this product that allows use in car, boat, RV, and camper.

• High-quality knife with plastic cover.

• Iodine is a useful addition for washing your veggies.

• Travel Yoga Mat.

• Jet Stress Kit  (see Appendix III).

 

Basic Travel Foods

There are some basic foods that should be in everyone’s travel pack, because they do not require any major preparation. See the Resources section for companies that sell high-quality food items from sea vegetables to nuts and seeds.

• Nuts and Seeds provide that nutrient density we crave while traveling

(take a plastic cup or glass jar for soaking).

– Almonds

– Hemp Seeds

– Macadamia Nuts

– Sunflower, Sesame, and Pumpkin Seeds

• Superfoods are essential on trips where food choice may be limited,

providing all your nutrient needs in compact packages.

– Green Powders—Spirulina, Vitamineral Green, Pure Synergy,

and Chlorella

– Bee Pollen

– Goji Berries

– Coconut Oil—for both external and internal use

• Nut Butters are great for dipping with veggie sticks or mixing into simple salad dressings with water, lemon, and salt.

– Almond

– Sesame Tahini

• Celtic Sea Salt  is the best salt available, providing trace minerals. Added to water, it helps with hydration.

• Olive Oil —Choose only organic stone-pressed.

• Apple Cider Vinegar (Phase I.5)

• Sea Vegetables

– Whole Dulse

– Dulse Flakes

– Nori Sheets—Great for wrapping up your salads.

• Olives provide a nutrient-dense food that will satisfy you on the go.

• Miso (Phase I.5)

• Flax Seeds —Ideally ground fresh, but for short trips of a few days you

can take pre-ground flax seeds.

• Vegetables/Fruits that travel well:

– Cabbage, Carrots, Bell Pepper

– Avocado, Apples, Grapefruit, Raisins

Foods that Require Pre-Preparation

If you have time it is useful to stock up on some dehydrated goodies. Recipes can be found throughout the book.

• Seasoned Nuts

• Trail Mixes

• Imposter “Caramel Corn”

• Crackers

• Green Wonder Wafers

• Veggie Chips

• Jerkys

• Granolas

• Granola Bars

• Magic Wands

“Fast Foods”

Many of us lead a busy lifestyle that does not allow time for preparing the more elaborate recipes found in this book. Whether traveling cross-country or journeying through your busy day, you can be nourished by Rainbow Green Live-Food Cuisine. There are many recipes in this book that are relatively fast and easy to prepare.

When “on the go,” wrapping your favorite raw foods in nori sheets, collard greens, or cabbage leaves makes a great meal and minimizes preparation and clean-up! It allows you to be creative and use whatever you have in the fridge. Try making Noritos.

There many salads that can be prepared very quickly yet provide that satisfaction

you are looking for. Some of them don’t mind marinating, so you can prepare your lunch in the morning. We suggest the following “all you need is a knife” recipes:

• Arugula Cumin Salad

• Arugula Spinach Salad

• Avocado Kale Salad

• Avocado Tomato Salad

• Cabbage Hemp Salad

• Zen Cabbage Salad

• Carrot Dulse Salad

• Composed Salad

• Cucumber Avocado Salad

• Hemp Kale Salad

• Mediterranean Sea Vegetable Salad

• Moroccan Olive Salad

• Napa Slaw

• Rainbow Salad

• Sea Palm Simplicity

• Spinach Masala Salad

• Spinach Sprout Salad

• Tabouli #3

• Thai Hemp Slaw

• The Essence of Spinach

Fast Food Tip: Make a batch of pâté or a dressing that will last you a few days.

Summary

With a little planning and use of the guidelines found in this section, you will find that traveling in the raw is actually a great deal of fun and can work for you. Traveling in the raw is simple—no cooking utensils, little clean-up, and you get to feel great because you can stick to a cuisine that works for you and your body without the need to compromise. After a while it will become second nature and give you an amazing sense of empowerment in caring for yourself!

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The Benefits of Raw/Living Food Nutrition

The Benefits of Raw/Living Food Nutrition

By Tom Fisher RN, BA

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Raw and Living Foods help to provide: More Energy

When we eat raw and living foods that are easier for our bodies to digest, assimilate, and eliminate, we have more energy left over. This enables our body to cleanse, heal, and repair itself so we feel healthy, vital, and energized.

Fiber

• Fiber is the indigestible portion of plant foods. Fruits, vegetables, sprouts, nuts, and seeds contain an abundance of dietary fiber.
• Fiber acts as a pre-biotic agent. This helps to populate beneficial bacteria in the gut for supporting immune and gastro-intestinal function.
• Fiber helps to regulate blood sugar by allowing the carbohydrates in food to be released into the bloodstream more gradually.
• Fiber helps to lower cholesterol.
• Fiber also keeps everything moving through the intestines, which prevents constipation.

Two main categories of fiber

• Soluble
-This type of fiber actually binds to cholesterol in the intestines and flushes it out of the body
• Insoluble
– Is good for regularity
– Insoluble fiber helps “bulk up” the stool and prevent constipation

Vitamins and Minerals

Raw and living foods are very high in various vitamins and minerals. Sprouted foods have a very high nutrient-per-calorie ratio, which help us feel satisfied on fewer calories. This is in addition to having a high water and fiber content.

We all know many of the other benefits of vitamins and minerals.
• Vitamins and minerals found in raw fruits, vegetables, nuts, and seeds are in a whole food complex with cofactors.
– They are abundant and absorbable
– They are synergistic in their effects

Alkaline Minerals

• Fruits and vegetables contain beneficial alkaline minerals such as:
– Magnesium
– Calcium
• Most of the byproducts of metabolism in our bodies are acidic.
• Consuming alkaline foods helps counteract this acidity.
• Without minerals, vitamins have no function.
• Research indicates that calcium from our bones is often used to counteract this acidity, so eating foods that have an alkalizing effect may contribute to the maintenance of bone health.

Phytonutrients

• Raw and living foods are very high in phytonutrients. Phytonutrients contain protective, disease-preventing compounds that interact with other plant nutrients to produce a synergy that can help fight many diseases. Some phytonutrients are lycopene, beta-carotene, and chlorophyll.
Chlorophyll is the green coloring in plants
– Helps to build blood
– Has antioxidant properties
– Has antibacterial, anti-fungal and anti-inflammatory benefits.

• Carotenoids
– A group of phytonutrients that have yellow, orange, and red pigments
– Act as antioxidants in the body
– Yellow pigments – lutein and zeaxanthin
* They help to support optimal vision.
* The body utilizes these pigments to protect the back of the eyeball from the damaging rays of the sun (the macula).
* These two pigments work together synergistically to confer this protection.
* Are best obtained from yellow and green vegetables like summer squash and leafy greens.

Antioxidants

Raw and living foods contain antioxidants which reduce free radical damage and help us age gracefully. Many phytonutrients also act as antioxidants. Antioxidants counteract the damaging effects of “free radicals.”

Alkalinity

Raw and living foods help to maintain the proper alkaline pH in the bloodstream, which is very beneficial to the body in a number of ways, such as supporting energy.

Calorie Density

• Calorie density is defined as the amount of calories in a given weight or volume of food.
• Filling our stomach helps activate stretch receptors which is one of the primary mechanisms that helps us feel satisfied.
• Three primary factors that determine calorie density
– Water content
– Fat content
– Fiber content
• Water is by far the most significant determinant of calorie density, and raw and living foods have excellent water content.
• It is interesting to note that despite the high fat content, rich and creamy avocadoes still have less than half of the calorie density of brown rice cakes, indicating how water content plays a bigger role in calorie density than fat content does.
• The fiber content of a food contributes to the calorie density as well, but not as much as fat and not nearly as much as water.
– Including lots of water and fiber rich raw and living foods in one’s diet makes it easy to feel full and satisfied without eating excess calories.

Plant Fats

• Higher fat raw plant foods, such as avocadoes and nuts and seeds, contain relatively healthy, unsaturated fats.
• These high fat plant foods contain plenty of their own fiber, which binds to excess cholesterol.
• Essential fatty acids:
– Two types of fats that the body cannot make, so they need to be obtained from diet. These are called essential fatty acids (EFAs).
Alpha linolenic acid – Omega 3. Omega 3 fats reduce inflammation.
* Linoleic acid – Omega 6.  Omega 6 fats generally promote inflammation.
– Ideal ratio of omega 6 to omega 3 fats is between 1 to 1 and 4 to 1.
– When we consume in excess of four times the amount of omega 6 fats compared to omega 3 fats, we tend to create excess inflammation.
– Omega 6 fats
* The average American consumes 20 times more omega 6 fats than omega 3 fats.
* Omega 6 fats are largely found in animal products and processed foods.
– Omega 3 fats
* Omega 3 fats are abundant in leafy green vegetables, flax seeds, chia seeds, hemp seeds, and certain types of algae.
* Smaller amounts of omega 3 fats can be found in fruits and non-green vegetables.
• The standard American diet (SAD) diet contains an over-abundance of omega 6 fats from:
– Processed foods.
– Commercially produced animal products.
– Not enough fruits, vegetables.
* They contain the omega 3 fats that reduce inflammation.
• A diet based on raw fruits, vegetables, nuts, and seeds, and especially a diet that has an abundance of greens and includes some flax or chia seeds, supplies adequate amounts of omega 3 fats. This is without the excess of omega 6 fats, which is seen in typical modern human diets.
• Healthy fats and blood sugar regulation:
– Glucose – blood sugar
– Insulin escorts glucose out of blood and into cells
– Insulin resistance – insulin is unable to do its job properly and blood sugar remains too high
– Insulin resistance – is the hallmark of type II diabetes, also known as adult onset diabetes.

An excess of saturated fats, trans fats, and omega 6 fats, along with decreased amounts of omega 3 fats, make major contributions to insulin resistance.
Numerous studies have shown that diets that include more whole natural plant foods, instead of processed foods, can have a significant impact on insulin resistance and blood sugar levels.

Cholesterol comes from two places: animal foods and your body.
– Low fat and high fiber whole natural plant foods, such as raw and living foods, cause the liver to produce less cholesterol to make bile that emulsifies fat in the foods.
• Fresh raw and living foods also contain an abundance of fiber to bind to any excess cholesterol, thus keeping cholesterol at an appropriate level.

Enzymes

Raw and living foods are high in food-based enzymes.
• Enzymes are protein molecules that initiate biochemical reactions in all living things, plants and animals alike.
• Research indicates that plant enzymes are found within plant cells and are released when plant cell walls are broken down either by chewing, juicing, or blending.
• If plants are heated above 115°F the enzymes may denature or break down.
• Chewing raw plant foods well is important for releasing enzymes from plant cells.
• This gives the body a “head start” in digestion, creating less work and taking less energy, so you may feel lighter and more energetic than you would if you ate heated foods without active enzymes.

Increasing raw and living foods in your diet helps to provide:

• More energy
• Feeling lighter
• Greater overall well-being
• An abundance of nutrients
• Weight normalization over time
• Avoidance of hunger and deprivation
– It’s not just another diet, but a healthful, delicious, and – most importantly – sustainable way of changing your eating habits that you can happily maintain for a lifetime!

Source: http://hippocratesinst.org

Product UPDATE: Berry Breeze – Oxygenating Refrigerator Neutralizer

We have been using the Berry Breeze now for over a year and it is still performing like new.   The batteries have been changed twice in the 12 + months.   Which is not bad considering how long it’s been functioning.   The actual unit does not stay on constantly, but cycles on and off, which helps extend the battery life.  We have been using rechargeable batteries in our unit to save on costs and the environmental impact of regular batteries.

We have found that even through the Berry Breeze does a great job, it is still important to make sure that we buy fresh veggies and do not leave them out in the car or heat so they start going bad before they get into the fridge.   We also make sure that when buying veggies or sprouts that are in containers from the grocery stores, that they do not have a lot of moisture in the container itself.  We found that any water that the veggies sit in causes them to  decay faster – especially with sprouts and wheatgrass.   We also give our veggies a good shake before putting them into bags in order to get rid of the water that is misted on them at the store – the dryer the veggies are before going into the fridge the better.

Typically we are able to keep kale in the fridge for a up to 2 weeks.   Raspberries and strawberries last up to a 10 days and blueberries keep for up to 2 weeks.    We’ve had cucumbers last up to 2 weeks and same with tomatoes and red peppers.  We have had citrus last for several weeks.

Overall we are impressed with what this little unit can do and how much money it can save in wasted produce.   We have also commented that fridge manufacturers should include a Berry Breeze in very fridge they sell.   Perhaps in the future these manufacturers may build this technology right into their fridges as an option.

To learn more about the Berry Breeze,  please read below.

 

Berry Breeze – Oxygenating Refrigerator Neutralizer

High in the mountains of planet Earth, an ocean of the purest, most pristine air in the world fills ancient valleys and laps against weathered peaks. It is in this primordial environment that the freshest herbs, most nutritious berries, tastiest fruits and healthful plants grow wild and free.

At that high elevation, far away from human industry and pollution, oxygen is at its peak and the air itself is a life-giving nectar that allows both flora and fauna to thrive. Here, oxygen and other vital nutrients help heal and rejuvenate the fruits, herbs, plants, animals and all of humanity. A visit here – to savor the sunshine or to harvest organic wild crafted herbs – is a spiritual experience.

Our purpose at BerryBreeze™ is to promote healthy, sustainable lifestyles that increase the life and longevity of people everywhere.

Like a breath of cool mountain air, BerryBreezeTM oxygenates, cleans and reinvigorates the fruits, vegetables and food that you store at home in your refrigerator, extending both their life and their freshness while preserving their nutritional benefits.

BerryBreeze™ extends the life and longevity of your food, and that in turn extends the life and longevity of you.

BerryBreeze™ — Keep it fresh. Keep it live™.
What is BerryBreeze™?

BerryBreeze™ is a compact device that filters and cleans the air in your fridge. Using patented technology, BerryBreeze™ fills your refrigerator with activated oxygen to neutralize bacteria, mold and other harmful microbes. As a result, your food stays fresh for longer and your fridge smells as fresh as a mountain meadow – all without the use of carcinogens, chemicals or harsh cleaners. Join the BerryBreeze™ revolution to enhance the nutrition of your food and keep your fridge smelling fresh and clean. You’ll be reducing food waste and protecting the environment at the same time!

  • ~BerryBreeze™ keeps your fruits, vegetables, and other food in your fridge from spoiling and decay (2 to 3 times longer), while maintaining freshness and nutritional value.
  • ~BerryBreeze™ sanitizes your fridge by safely and naturally neutralizing undesirable microorganisms, germs, mold, yeast, fungus, bacteria, and viruses.
  • ~BerryBreeze™ can cure “Sick Refrigerator Syndrome” by neutralizing mold and bacteria and keeping your fridge and your food clean, fresh, and healthy.
  • ~BerryBreeze™ completely eliminates all unwanted odors, tastes and smells from your refrigerator and your food.
  • ~BerryBreeze™ saves you an estimated $2200 per year per household by avoiding spoilage of food in your fridge, equivalent to $165 billion a year for all Americans.*
  • ~BerryBreeze™ can help feed the planet. The average American wastes around 40% percent of all edible food and if we were able to save just 15% of that, it would be enough to help feed 25 million people.*
  • ~BerryBreeze™ can help eliminate pollution. Americans waste over 33 million tons of food per year, which is the largest component of U.S. municipal solid waste and a large portion of methane emissions.
  • ~BerryBreeze™ helps save the planet and reduces your carbon footprint for a greener planet by reducing plastic containers, bags, and wraps.
  • ~BerryBreeze™ is easy to use and maintenance-free. Just put the unit in your fridge and it works without having to remember to replace absorption packs or filters.
  • ~BerryBreeze™ is the only refrigerator product to use a superior Patented Technology that produces activated oxygen versus aluminosilicate (absorption packs).

* Note that this product required 4 D batteries.  They last 6 – 10 months before they need replacement.

*National Resources Defense Council August 2012

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How To Keep Vegetables Fresh In Your Refrigerator

May 28th, 2013

When you stop to think about it, wondering about how to keep vegetables fresh in your refrigerator is a pretty novel thing. Just a hundred years ago, before modern electric appliances, people couldn’t even ask the question. Now things are different. Today you can buy a refrigerator as big as a house or pick up a mini-fridge for your college dorm. Today, people even drive 18-wheeled diesel-powered refrigerators on superhighways. If they were alive, our ancestors would accuse us of witchcraft.

As a species, it’s pretty easy to feel impressed with ourselves – we’ve accomplished some neat things over the past century. But with every new breakthrough come new problems. When we learned how to preserve food with cold air, we invented a system that short-circuits our natural inclination to prevent food waste.

Does Refrigeration Contribute to Food Waste?

So here’s the dark side of the modern kitchen: these days, even though we’re able to put our food in cold storage until it’s time for dinner, the average American family still throws out somewhere between 12 and 25 percent of the food they buy. It’s not because we don’t care about the planet, and we ourselves haven’t changed in fundamental ways. But both technology and the idea of abundance have had an effect on our psychology. When you’ve got a machine that lets you forget about your food, enough people do exactly that – and it’s enough to make a difference.

How much food are we talking about again? It works out to more than 465 pounds of food a year, per family. We can do better than that. We should do better than that. After all, the question of how to keep vegetables fresh in your refrigerator isn’t a hard one to answer. We can prevent food waste. It takes some planning, that’s all.

We take this stuff pretty seriously, so we’ve put together a few tips to help make sure your veggies stay fresh and crisp until you chop them up for that Cobb salad recipe you’ve been waiting to try. Ready? Let’s see what we can do to address this problem.

Keeping Vegetables Refrigerator-Fresh

  • Map out where veggies should go. The first order of business is to find out which vegetables actually belong in the refrigerator. For instance, did you know that cucumbers can actually be damaged by chilly temperatures? They’re out. Artichokes, on the other hand, need to be kept cold.
  • Remember microclimates. Don’t think of your refrigerator as one big block of cool air. It’s more like a collection of tiny zones that are slightly different from one another. Some spots are colder. Some are more humid. Those are microclimates. Your crisper drawer is a microclimate – it’s good for storing broccoli and leaf veggies. Keep beans away from the back and top of the fridge.
  • Be aware of ethylene producers. Ethylene is a gas that causes produce to ripen more quickly. That sounds pretty good, but it can get out of control quickly, and before you know it you’ve got a fridge full of rotten veggies. Apples and figs can fill your refrigerator with ethylene and put the hurt on your asparagus and cabbages, so keep them separate from the rest of your produce. Better yet, invest in a product that neutralizes ethylene. BerryBreeze™ will prevent food waste like nobody’s business, and it’ll leave your fridge smelling fresh and clean.
  • Give your greens a little TLC. Ever had to pick through a bunch of cilantro and throw out the slimy bits? That’s a definite downer. To keep leafy greens fresher longer, wash them in cold water with a little vinegar or lemon juice. Repeat until you’re not seeing any dirt in the sink, then dry them completely and store them in a ventilated plastic bag. Don’t forget them in the back of the drawer.
  • Use the power of oxygen. Activated oxygen is a powerful tool in the fight to prevent food waste, and it’s what allows the BerryBreeze™  Fridge Freshener to neutralize bacteria, mold and other microorganisms that cause spoilage. When you place one on your top shelf, all of the surfaces in your fridge – including your veggies – will be bathed in nature’s original air freshener: clean, powerful oxygen. It’s a truly eco friendly solution to the problem of how to keep vegetables fresh in your refrigerator.

When you teach yourself relevant details about your produce and take the time to think about how your refrigerator really works, you’re arming yourself with the facts you need keep your foods fresher longer. Sometimes it’s nice to have a hand when you’re trying to prevent food waste, though. The BerryBreeze™ Fridge Freshener will help keep your fridge clean and safe without increasing your environmental footprint. That’s a major plus for the health of your family, and for our planet.