Healing diets

A raw and plant filled diet has long been the norm for humans, foraging for plants and gorging on ripe fruits in the summer. It is an important part of our evolution and our teeth, digestive tracts and body systems are all adapted to function with and from plants and the vital nutrients they provide. Records show tribes ate a lot of plants and animals and got huge amounts of fibre every day, they also ate simply and ate raw whole plant foods and even modern-day tribes don’t have the diseases of our modern society.

The rise of chemicals

Our society has seen the rise of industrialisation and the increase of chemical use, leading to heavy pollution today in our air, water, products and food. Many chemicals come from industry, agriculture, farming, vehicles and products and all end up in our air, water or food. They can be commonly found in our houses today in our air fresheners, new carpets and in our cleaning products. Many chemicals become banned as more research and illnesses show their dangerous effects and many we use everyday are still to be researched extensively. They can cause things from asthma and psoriasis to cancer and autoimmune diseases. Many chemicals such as those in perfume fit our hormone receptors and confuse the body causing hormonal imbalances. Avoidance of chemicals is therefore necessary as part of a modern day healthy diet and lifestyle, as many chemicals are also pumped into the foods we eat today. Starting to swap to eco or homemade cleaning and beauty products will eliminate many chemicals in your home, buying organic or growing your own vegetables and buying a water filtration system and remineralising your water will eradicate many chemicals you consume daily. Just doing this can reduce inflammation in the body and reduce irritation and intensity of conditions.

The need for raw

Processed foods have been mixed with ‘natural flavours’, additives and preservatives as well as heavy amounts of fats, sugar and salt, all leading to organ toxicity and disease. Animal foods are also today filled with many hormones, vaccines and antibodies as well as chemicals to brighten the colour or improve taste and fruits and vegetables are sprayed with pesticides which get into our air and water and directly into our bodies as residues on the food. We slowly swapped a whole food diet of lots of plants, some meat and raw ‘live’ foods such as raw milk and fermented foods, with packaged, heavily processed, refined products. Packaged cooked foods means they have been heated to high temperatures to kill off any bacteria which could cause infection, however this also means all the beneficial bacteria, enzymes, phytonutrients and more have also been destroyed. These were all regularly consumed in the past and contributed to the diverse gut flora of healthy people and the overall health, longevity and lack of disease.

Enzymes and phytonutrients are important parts of the diet. Enzymes replenish our stores and keep our digestive enzymes functioning, our energy flowing and support every chemical reaction within the body. Phytonutrients are predominantly antioxidants and are involved in a great survival method of the body, ridding the body of free radicals; toxins which damage, scar and disease our cells, something we need more than ever today. We are still uncovering the importance of gut bacteria but we know it is vital in forming a defensive and protective barrier throughout our digestive tract as well as on our skin and produces vitamins, and hormones like serotonin. Without it we succumb to bacteria overgrowth and infection, ulceration and a whole host of diseases. We also know our microbiome diversity and species is directly dependent on what we feed it (what we eat), a diet rich in whole plant foods feeds our ‘friendly’ bacteria contributing to a healthy system and warding off threats, whereas a diet full of processed and refined foods feeds pathogenic bacteria (disease causing) and a whole host of nasty and unpleasant symptoms. Processed foods, toxins and bacteria also build up on the walls of the bowel and along with constipation cause toxins to reenter the body wreaking havoc.

All these things considered it is no surprise we have the highest rates of heart disease and cancer ever seen, and although it may seem hard to avoid, it does mean it is in our power to change our choices and slowly remove toxins from our lives, add in important raw and live foods and regain control of our health.

What is living food?

Living food is food which is teeming with the same living things our bodies are full of, enzymes, vitamins, minerals, phytonutrients, water and microbes. This includes raw fruits and vegetables, honey, cultured and fermented foods such as traditional yoghurt, raw milk, sauerkraut, pickled vegetables, kefir, kombucha, fermented grains and sprouts and nuts and seeds. All these things are still packed with nutrients and are a big part of our not so distant culture. They helped us to save money, preserve and stretch food and stay well fed through winter or times of food scarcity. Many have been dropped since industrialisation for meat, pasteurised animal products and processed foods.

Living food must also be fresh, from your own garden or the next best thing is the farmers markets and some food deliveries and the last resort is the supermarket, who’s ‘fresh’ food may have been sitting on the shelf for a week and been in transit to the supermarket for two weeks. Food may also be picked unripe to make it to the shelf without going off and all these things lead to a loss of enzymes, friendly bacteria and nutrients.

Organic fruits and vegetables also contain more nutrients and energy than those sprayed with harsh chemicals which kill many of the enzymes. Farmers markets are also great places to buy organic food and are much cheaper than supermarkets or deliveries. They also offer a fun experience in nature with music and community.

By adding these things back into our diet we are invigorating our bodies, enhancing our systems and improving efficiency of our bodies defence systems, detox systems, increasing energy, balancing our hormones and ridding the body of disease. The use of plants to heal has been around for 10,000 years, and was a way of life long before that, and is already a popular movement today and something that is growing due to the life enhancing effects of people on a raw, live food diet. Many alternative practitioners such as well known Dr Max Gerson use diet to cure patients of many ailments including cancers. Others such as Dr Bernard Jensen and Anthony Williams also treat and inform people on how they can turn their health around and cure ‘mystery’ illnesses through diet and the use of herbs, fasting, cleanses and enemas. Ann Wigmore, a famous living foods advocate spread the use of sprouts and benefits of wheatgrass juice and is a valuable source for many living food recipes, and Farida Sharan who cured herself from breast cancer with herbs shares the herbal remedies needed for health and disease in her book, Herbs of Grace.

Where to start

• Start by increasing raw and living foods you already enjoy, take small steps and see it as an experience to be enjoyed, observed and done over time. Our guts like a slow introduction to new foods, sudden changes can cause bloating, gas, constipation and detox symptoms. Adding in new foods a few times a week is best to start with.

• Write a shopping list every week, search for new exciting recipes that fit your budget and time allowance and take time to enjoy cooking and eating.

• Have side salads with your main cooked meals and add sprouts, sauerkraut, seeds and fermented dressings to your meals and salads.

• Try making things from scratch like sauerkraut or sprouts and have fun with the process inviting friends and family to join in.

• Keep a diary of what you eat and how you feel after, your bowel movements, moods and any symptoms you get, you will see how your body changes, become more conscious of your choices and more in touch with your body and what it needs.

• Don't judge yourself or add guilt, every new habit process involves moving forward and backwards, go with the flow of it and enjoy the process without a strict end result. Remember this should be a slow long term lifestyle change not a quick fad diet.

• Start adding more raw to your meals such as noodles and rice, keeping all the vegetables raw, add in more fresh herbs and spices and increase fruit intake. You will start to feel fuller and have less space and hunger for processed foods.

• When comfortable with the above, start eating whole raw meals with living foods like fermented grains and pickled vegetables. Search for recipe ideas like raw tacos, these are some of my favourites (see below).

• Do what you can, when you can at a fun and comfortable pace, a slow sustainable incorporation of any amount of living foods is going to improve your gut, health and happiness and is more likely to lead to long term change. Do it with friends to join a community or App such as Ailuna to help you stay on track.

A slow and simple start example would be to add avocado and sliced tomatoes to your morning toast, add a side salad to your lunch or have a handful of nuts and some fruit in the afternoon. See (this page) for a full list of recipe ideas. Here are a few recipes to try below.

Recipes

Mung Bean sprouts

High in fibre, vitamin C and K, riboflavin, copper, manganese and folate, it is

also a good source of protein (23%), vitamin B6, iron, thiamin,

niacin, pantothenic acid, magnesium, phosphorus and

potassium.:

Properties: hydrating, anti-inflammatory; supports cardiovascular

and digestive health, easy to digest, balances all three Ayurvedic doshas.

Fill half a jar with dried organic mung beans, fill up with water and soak for 6 hours with the lid closed, drain water and leave in a light place with lid closed, rinse every day and sprouts should be seen and ready to eat in 3 - 5 days, keep in the fridge for up to 4 days, add to salads and on top of meals.

Sauerkraut

One cabbage

Salt

1. Wash and set aside the outer leaves of the cabbage.

2. Shred the remaining cabbage.

3. Put the cabbage into four layers, sprinkling Himalayan salt between each layer, and set aside for one hour.

4. When there is about one cup of fluid in the bowl, mash again with hands or a masher.

5. Transfer the cabbage to a half gallon jar or a small bowl. Make sure the liquid touches the top and covers the cabbage, you can use the outer cabbage leaves to make a ‘lid’ over the cabbage. Use a lid with a release valve for gases or cover with a plate and cloth.

6. Check every day and if mould forms, scrape it off. Your sauerkraut is ready to eat in about a week.

Raw taco bowls

Ingredients

SALSA

• Squeeze of lime juice or to taste

• sea salt and ground black pepper, to taste

• ¼ of finely diced red onion

• 1 cup tomatoes

• small handful chopped cilantro

Blend all ingredients together and set aside.

CASHEW SOUR CREAM

• ¾ cup raw cashews, soaked for at least 2 hours and drained

• 3 tablespoons lemon juice

• splash apple cider vinegar

• pinch sea salt

• 3 tbsp of filtered water, plus extra if necessary

Drain cashews but reserve 3 tbsp of the water, blend all into a thick sauce and set aside.

SPICED WALNUT “MEAT”

• 1 heaped cup mixed raw nuts and seeds such as walnuts, almonds , sunflower seeds

• sea salt and ground black pepper, to taste

• 1 tbsp taco seasoning

• 1 tsp cold pressed extra virgin olive oil

• 1 teaspoon coconut aminos or soy sauce

Process the mixture in a blender or food processor and set aside.

• 6-8 chard or romaine leaves ‘shells’, cut into palm-size pieces to use as taco shells

• 1 ripe avocado, peeled, pitted and sliced or mashed

• lime wedges

• extra taco seasoning

• extra chopped cilantro

Fill the lettuce shells with taco meat, cashew cream and salsa, top with avocado, lime, taco seasoning and cilantro.