This week in my health coaching program we are learning about RAW foods, “Superfoods”, food combining and balancing acid/alkaline foods. I loved learning about the benefits of not cooking your food. I highly recommend the book, Superfoods: The Food and Medicine of the Future by David Wolfe.

 “Research begun by the Swiss scientist Paul Kouchakoff (and continued today by various raw-food researchers) has indicated that the leukocytosis (a sudden multiplication of white blood cells) reaction to eating food was only present when 50% or more of the food was cooked. When raw food was eaten, no leukocytosis would occur. This means that every time one eats more than 50% cooked food at a meal, the immune system is activated.When this research was applied to water, the tipping point for water (when water is considered cooked) is 170+ degrees Fahrenheit. That means that if you heat water above 170 degrees Fahrenheit and then drink it (even if it has completely cooled off) leukocytosis will occur. If the water is not heated about 170 degrees, leukocytosis will not occur.”

I decided to try a be completely raw for 3 days, yep…completely raw. Today is Day 2 and I am loving it and even though I wouldn’t do this type of diet all the time, the thing I notice the most is my increased energy. It really has created an awareness of how important it is to increase my raw intake. I also feel very in-tuned, aware and connected,if that makes sense 🙂

Ok, so here is “WHAT I ATE WEDNESDAY”


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Protein/Omega/Antioxidant Smoothie: 1/3 c. oats, 1/4c. hemp, 1/4c. goji berries, 1 Tbsp. raw cacao, banana, 1 Tbsp. coconut oil, 3 cups of water and a handful of ice. (If you need it a little sweeter, you can always add a few dates)


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Huge green salad with ground pistachios, cilantro,tomato, 1/2 avocado, sunflower seeds with a lemon/ginger/tahina dressing. An hour after lunch I had a glass of the “fermented orange juice” I made 2 days ago. It was delicious! I added a “culture starter” to fresh juiced tangerine, orange and lemon juice


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Collard green burritos with shredded carrot, cucumbers, tomatos, pecan “pate” (recipe: 1 c. pecans, 1 Tbsp. tamari, dash of salt and pepper, 1/2 tsp.garlic, 1 tsp.cumin, 1 tsp.olive oil,blend until smooth in blender), with an avocado/nutritional yeast/lemon dressing. The only ingredient missing was sprouts! It looks like it might be time to start “sprouting” again!


2013-02-10 16.10.40Almond meal chocolate mousse


1/2 cup of almond pulp
1-2 tbsp non-dairy milk
2 tsp maple syrup or honey
1 tbsp cocoa powder
1/8 tsp fine ground sea salt

Blend all together in a blender…serve and enjoy 🙂

Late night “snack”:

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Hazelnut nut Chai: To make the hazelnut milk, put 1/3c. hazelnuts plus 1 1/3c. water in a blender and strain.

Put strained hazelnut milk ,1/4 cup rolled oats, 2 cups really warm filtered water (not boiled), 3 dates,1 tablespoon vanilla extract. 1 Tbsp. pumpkin pie spice, 1/2 teaspoon turmeric,1/4 teaspoon ground cayenne in a blender and blend. I used my Vitamix so it got pretty warm.

Here are a list of some “Superfoods” (each Superfood has a dozen or more unique properties).

If you had a line where “Food” was on the left side and “Medicinal Herbs” was on the right, Superfoods would be in the middle! These are great things to add to your smoothies!

Goji Berries



Bee Products


Blue-Green Algae

Marine Phytoplankiton

Aloe Vera




Camu Camu Berry


Incan Berries




*Taken from David Wolf’s book Superfoods