Are farmers getting CANCER from pesticides sold at Home Depot?

Friends, your health matters, at least to me!  This is something you need to know. Poisons are being marketed and sold to us to use freely on our gardens, fruit, vegetables, flowers, lawns and precious earth. This one particular pesticide is used everywhere, from huge agricultural farms to your neighbor next door, who can easily buy it at Lowes and Home Depot just down the road from you. In July 2017, the State of California added this pesticide under Proposition 65 as “known to the state to cause cancer.” In the EU, it’s currently under discussion for vote on a ban of the chemical by 2020.

All information in this article is for educational purposes only. 
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition. 

If someone offered you a salad dressing that was known to cause cancer, would you add it to your plate? Of course not! Well, unfortunately…this pesticide is already in the salad! Even in some “organic” foods too!! (You can understand why we moved to the mountains to start growing our own food. Scroll down below to find out what you can do NOW to improve your food at home.)

The world today is currently undergoing a slow and painful death and there is no smoking gun since this pesticide has very sneakily been added to our food supply for the last 4 decades and wrongly labeled as “safe” for the sake of profit. It’s in everything from corn, barley, sugar beets, oats, potatoes, sunflower, soy and canola oil, and the list goes on and on. Of course it’s in the feed given to cows and chickens, so that means it’s even more concentrated in meat, eggs and dairy. Recently, this pesticide was even detected in (non-GMO) Ben and Jerry’s ice cream. In fact, it’s so heavily used that it’s been detected in the water and air. (Do you think the average organic farm is really free from this stuff, and especially considering that most “organic” produce sold in the USA comes from Mexico?) While this pesticide is most commonly used on Genetically Modified (GMO) crops, it can also be used and found in conventional crops as well.

It’s not only in the United States

In Europe, where it’s widely thought to be “better than the United States” for all things related to what’s allowed in foods, you will find this pesticide all over the place. In fact, it’s so pervasive that its residues were recently found in 45% of Europe’s topsoil – and in the urine of three quarters of Germans tested, at five times the legal limit for drinking water. Its residues have been found in biscuits, crackers, crisps, breakfast cereals and in 60% of breads sold in the UK. (Can you imagine how much worse it must be in the US then?!)

I see normal everyday people buying this pesticide at Lowes and Home Depot, actually bragging about how great it works to kill things like poison oak, invasive multi flora rose, or bamboo (without realizing that it’s killing them too!).

Could the dramatic decline in honey bee populations all over the world in recent years be linked to this pesticide as well?

Link to non-Hodgkin’s lymphoma

This particular pesticide has been heavily linked to non-Hodgkin’s lymphoma (NHL). With NHL, the cancer starts in the white blood cells of the lymphatic system, all of which are part of the body’s immune system. In non-Hodgkin’s lymphoma, tumors develop from lymphocytes – a type of white blood cell.

Symptoms of non-Hodgkin’s lymphoma include:

  • Painless, swollen lymph nodes in the neck, armpits or groin.
  • Abdominal pain or swelling.
  • Chest pain, coughing or trouble breathing.
  • Persistent fatigue, lethargy, feeling of tiredness.
  • Fever.
  • Night sweats.
  • Loss of appetite, nausea, vomiting, weight loss.
  • Skin rash or itchy skin (pruritus).
  • Difficulty moving parts of the body.
  • Pain in the chest, abdomen or bones for no known reason.

Are you ready to know the name of this pesticide?  Since I don’t want to get trolled or harassed by the company who manufactures this chemical, I’ll write it in this way:

R..O..U..N..D..U..P  also known as  G..l..y..p..h..o..s..a..t..e  made by  M..o..n..s..a..n..t..o

Farmers using this pesticide who got NHL cancer

March 2016 – The family of Cambria, California farmer Jack McCall, filed a wrongful death lawsuit against M.o.n.s.a.n.t.o, claiming that McCall’s cancer was caused by R.o.u.n.d.u.p exposure. McCall was diagnosed with a rare form of non-Hodgkin lymphoma after using R.o.u.n.d.u.p for nearly 30 years on his 20-acre fruit and vegetable farm. He died in December of 2015 after suffering a massive stroke due to complications from cancer.

February 2016 – California couple James and Brenda Huerta filed a R.o.u.n.d.u.p cancer lawsuit against M.o.n.s.a.n.t.o claiming exposure to g.l.y.p.h.o.s.a.t.e caused Brenda to develop non-Hodgkin lymphoma. The R.o.u.n.d.u.p cancer lawsuit claims that both were exposed to the herbicide while living on a sod farm where g.l.y.p.h.o.s.a.t.e was sprayed between 2004 and 2008.

November 2015 – Christine Sheppard owned and worked on a coffee farm in Hawaii between 1995 and 2004. For around eight years, she relied on M.o.n.s.a.n.t.o R.o.u.n.d.u.p [g.l.y.p.h.o.s.a.t.e] to kill weeds on her farm. Sheppard alleges her exposure to R.o.u.n.d.u.p is the cause of her non-Hodgkin lymphoma. In her R.o.u.n.d.u.p cancer lawsuit, she claims that M.o.n.s.a.n.t.o failed to warn the public about the dangers of g.l.y.p.h.o.s.a.t.e.

(The above info resource link here.) 

The list goes on and on. In 2015, 200 people filed a class action lawsuit in California against the maker of this pesticide.

People just don’t know and that’s the problem

Here’s a big part of the problem: the public perception of risk is low. Would you really think your Kona coffee grown on the hills of the Big Island of Hawaii could be loaded with a cancer-causing pesticide? Or you hippie-loving Ben and Jerry’s ice cream? It’s really hard to convince people that these seemingly healthy products could be contaminated.

Last year I was at a weekend farmer’s market her in Western North Carolina. There was a nice man selling “farm fresh artisanal” goat cheese. We got to talking, and I casually asked him about what he feeds the goats. He explained to me that he doesn’t have his own goats. Instead, he buys the milk from 2 different local goat farmers. I asked if the farmers used non-GMO feed. He exclaimed, “No way! They can’t afford that, and I couldn’t afford to buy their milk if they did!.” I was in shock. I think it took half a minute for me to say something! What’s even more shocking is that his cheese sells for $12-15 per piece! And for that, you’re getting a GMO product (along with the cancer-causing pesticides)!! Every time I’ve been to that market since, his booth is packed with customers. Sadly, I’m sure they have no idea what they are really getting. (In his defense, I can only say that perhaps he, like many others, just doesn’t know or understand the problem.)

The numbers say it all

Look at the charts below to get a better understanding of what we are really dealing with. To understand the severity of these findings, remember, research shows that probable harm to human health begins at really low levels of exposure – only 0.1 ppb. And yes, the manufacturer of that chemical is trying desperately hide that number for the general public! Below, you can see for yourself that many foods were found to have over 1,000 times this amount!  Also note that you see organic foods on the list too. This should be on the front page of every newspaper!!

What You can do: 5 Easy Steps

Hopefully by now, you are wondering, what can I do to improve my health and stay away from this chemical?! This is something that I will go into more and more in future posts, to help you navigate through this maze and find better ways to detoxify your body so you don’t have too much accumulation of any chemical or heavy metal. In the meantime, some things you can do now:

  1. Avoid buying organic produce from Mexico. Since we have no idea what’s it the soil, water or otherwise…it’s just a risk not worth taking. Organic produce from USA may not be much better, but at least there is a chance! (And when you see the difference in price between organic from Mexico vs. organic from California, doesn’t it make you wonder??)
  2. Avoid bottled water, unless it’s distilled water. Don’t waste your money on anything other than distilled water…and at least the distilled water can help bind and transport heavy metals out of the body. We drink freshly collected mountain spring water and distilled water in our home.
  3. DON’T BUY or USE R.O.U.N.D.U.P !!! Not for any reason! I cannot emphasize this enough. If people stop buying this crap, the company will suffer. Let your lawn and flowers and bamboo do want they want…which is grow! If you don’t like a particular weed, pull it out of the ground. Would you rather have no weeds and cancer, or no cancer and weeds? It’s a no brainer!
  4. Avoid foods from China. This is easier said than done and takes a bit of learning to figure out what common foods are imported from China. Garlic is a good example. Nearly all conventional fresh garlic sold in supermarkets today comes from China.  An easy upgrade for you and your family is to buy locally grown certified organic garlic (or grow your own, like we do!).
  5. Avoid packaged snack foods. Use only certified organic spices. Use whole organic ingredients (preferably locally grown) and make meals from from scratch whenever possible.

Ready to do even more? Start planting more pollinating flowers outside your home or apartment. And don’t use any chemicals on them! Give the honey bees a chance to survive with some decent clean food. I’ve found that the bees in our area really love organic catnip, lavender, sage and delphinium – all of which are pretty easy to grow.

How to Eat Clean: Start with Green Smoothies!

Green Smoothie for DummiesCheck out my book Green Smoothies for Dummies – I’ve got loads of recipes using dark leafy greens and many delicious combos without any chemical additives, flavorings or refined sugar. It’s so easy!

Clean your body from the inside out and watch your skin improve, your hair and nails get stronger, your eyes look brighter and your waistline slim down….all naturally and effortlessly! It’s simply amazing and your only regret will be that you didn’t start drinking green smoothies sooner.

When you take care of your whole body, you get whole body health.

When you let your food be your medicine, you are always moving towards better health.

Find the book Green Smoothies for Dummies on iTunes or amazon.com!


For more on how to achieve your health goals and actually start feeling great, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a smart phone or digital camera.
2. Email the photos to me for approval for Iridology Analysis.
3. We schedule a time to meet via phone or Skype!


More on Food Labels:

More on Food Additives and Food Allergies:

More on Genetically Engineering Foods:

Easy Recipe: Make organic pickles at home!

Are you ready to make your own fermented foods at home? (Answer: Yes!) Pickling cucumbers is a great start to build up your confidence with fermentation. And who doesn’t love a crisp tasty pickle on a hot summer day? You can have your pickles ready to eat in as little as 7 days with the easy recipe below.

Use this fast and easy recipe to make delicious pickles at home

Health benefits of Fermented Foods

For optimal digestive health, we need to get good bacteria in the gut on a regular basis. Antibiotics destroy all the bacteria in our system, both good and bad. Over time, this can lead to more imbalance in digestion function, absorption and elimination. Some experts even say that food allergies, autism and ADHD may be related to an imbalance of bacteria in the colon. Certainly many digestive diseases like colitis, diverticulitis and Crohn’s disease are caused in part by lack of good bacteria in the gut. Having the right balance of good bacteria helps to strengthen immune system, improve digestive health and long-term, can even prevent dis-ease. Probiotic, or good bacteria, literally means “for life.”

You may think that fermented foods are only made with yeast (like beer or wine), but there are other cultures used for fermentation. Other types of natural bacteria are used as well as SCOBY’s (Symbiotic Culture of Bacteria and Yeast). With pickles, the natural bacteria on the skin of the cucumber itself is what’s used to start the “lacto fermentation” process.

Pickles are perfect to try if you’ve never done any type of fermentation before. You get relatively fast results (in 7 days), unlike kombucha, for example, that can take a few weeks. And there isn’t a lot of hard work involved or checking required, like in making raw sauerkraut. You should see bubbles rising in the pickle jars when you flip them every day, and when you eventually open the jar to eat them, the jar should make a “pop.” Then you know you’ve done everything correctly and can enjoy the fruits of your fermentation labor. Scroll down to get the recipe below.

Homemade pickles have no food additives!

There are other great reasons to eat homemade pickles instead of store-bought, besides the obvious better taste. Commercially sold pickles are pasteurized, which means all those beneficial natural probiotics are destroyed. Homemade pickles keep all the good bacteria intact, making for good gut health when eaten. A healthy microbiome is the basis for a strong and healthy immune system.

Store-bought pickles can also contain nasty food additives, the worst offender being Yellow #5. Banned in many countries (including all of Europe) since it was shown to be a carcinogen, Yellow #5, or tartrazine, is a coal-tar derivative. It is currently still allowed in foods in the USA. Yellow #5 is frequently used in your favorite brands of pickles for added color to make the pickles look brighter and fresher. Most store-bought pickles also contain preservatives, the most common one being sodium benzoate (not good).

Examples of Yellow #5 in pickles:

Vlasic: Hamburger Dill Chips Pickles – Cucumbers, Water, Distilled Vinegar, Salt, Sodium Benzoate (Preservatives), Calcium Chloride, Natural Flavor, Polysorbate 80, Yellow 5. “Great taste & crunch. Classic dill taste.” (No thanks!)

Vlasic Bread & Butter Spears No Sugar Added Pickles – Cucumbers, Water, Distilled Vinegar, Salt, Spice, Calcium Chloride, Sucralose, Yellow 5. “No sugar added!” (But you kept the carcinogens, great work.)

Mt. Olive Sweet Gherkins No Sugar Added Pickles – Cucumbers, Water, Vinegar, Salt, Calcium Chloride, 0.1% Sodium Benzoate (Preservative), Alum, Sucralose (Splenda Brand), Natural Flavors, Xanthan Gum, Polysorbate 80, & Yellow 5. “Mt. Olive Pickles are Picklicious!” (Don’t think so…)

Heinz Dill Spear Pickles – Fresh cucumbers, water, distilled white vinegar, salt, sodium benzoate, garlic extract, gum acacia, calcium chloride, natural flavoring, polysorbate 80, fd&c yellow 5. “Classic dill taste and crunch Heinz pickles are 100% fat free, Gluten free.” (But they contain chemical crap, hmmm…)

Organic brands of pickles are often no better. I’ve seen xantham gum, natural flavors, spices and agave syrup…all of which are suspect ingredients that I avoid as much as possible.

The bottom line is this: YOU deserve the very best in life and you are worth having only the very best ingredients in your food. Taking the time to make your own food is one of the best investments in yourself, your health and your family’s health.

High-five some hashtags to health!! #homemade #homegrown #farmtotable #organic #cleanfood #cleaneating

Choosing organic ingredients

The best part about making cucumbers at home is that you can use all 100% certified organic and whole food ingredients. Look for smaller sized pickling cucumbers at your local farmer’s market. You can also grow your own pickling cucumbers in your backyard garden at home – they’re actually very easy to grow! Choose fresh organic dill. And definitely use organic garlic. (Non-organic garlic is mostly all grown in China, so the quality is a big unknown. But I find that non-organic garlic has a too strong and overpowering taste; whereas organic garlic has a soft yet flavorful and more delicate taste. Organic garlic also doesn’t leave a bad taste in your mouth or a bad smell on your skin.)

The water you add to your pickle jars should not contain any chlorine, because chlorine can stop the natural fermentation process. The best option is to use natural spring water or clean well water. If you are using tap water, then be sure to pour your water into a big pot or glass bowl and let it sit out on the counter overnight before using. This should off-gas the chlorine so it’s no longer in the water by the next morning. (If you’ve ever had pet fish, then you’re familiar with doing this when changing their tank water.)

Remember to cut off the blossom ends!

When you’re pickling cucumbers yourself, you must cut off the blossom ends. There’s an enzyme in the blossom that can make the pickle soft and unsafe to eat. The blossom end also tastes bitter when you eat a raw cucumber. That bitter taste can make an entire juice or smoothie taste bitter too, so it’s generally just a good practice to always cut off about 1/16-inch on the blossom end of all your cucumbers. In fermentation, cutting the blossom ends will help your pickles get more crisp and crunchy.

Every cucumber has 2 ends: A Blossom end and a Stem end

The blossom end of the cucumber is the end that grew the flower. The opposite side is where you will find the stem that connected the cucumber to the vine. Sometimes it’s easier to identify the stem end first. Then, you know that the other side is the blossom end.

Which end is the blossom end of the cucumber? To identify the blossom end, check both sides of your cucumber.

The picture below shows the stem end of the cucumbers. Do you see the smooth, indented dot? That’s where the cucumber was picked off the stem.

The stem end has a smooth, indented dot

The next picture shows the blossom end of the cucumbers. Even though the flower is gone, you can see that there is no indentation. This is the side that you want to cut about 1/16-inch off.

Note there is no indentation in the Blossom end of the cucumber

Don’t forget to cut those blossom ends for a crunchy, crispy pickle

Recipe for Organic Pickles

With this recipe, the pickles take 7 days to ferment and then you’ve got the best tastiest pickles ever! No sugar, no honey, no preservatives and no cancer-causing Yellow #5. Oh yeah, and these are 100% organic farm-to-table and made with love!

Pickling Ingredients

  • Pickling cucumbers (approx. 6-8 small cucumbers needed for each jar)
  • 1 1/2 cups (or 360ml) filtered water
  • 1/2 cup (or 120ml) organic raw apple cider vinegar
  • 1 tsp. – 1 Tbsp. fine Himalayan salt (as desired)
  • 1/2 tsp. organic crushed red pepper flakes
  • 1/4 tsp. organic mustard seeds
  • 1/2 tsp. organic back peppercorns
  • 1 sprig fresh organic dill
  • 2 organic garlic cloves (peeled)
  • 2 organic fresh grape leaves* (optional)
    You can buy the organic dried ingredients listed above on iherb.comAlso will need:- Wide mouth clean Mason jars with canning lids
    – 1 permanent marker
    You can buy Mason jars plus organic raw apple cider vinegar on amazon.com

Pickling Instructions

1. In a glass bowl, mix 1/2 cup organic raw apple cider vinegar + 1.5 cups water.
Add peppercorns, red pepper flakes, mustard seed, and up to 1T Himalayan salt.

2. Rinse your cucumbers but don’t scrub them. You want them to ferment from natural bacteria in the skins. Make sure you cut 1/16-inch from the blossom ends of each cucumber, then slice the cucumbers in spears. You want to keep the skins intact (do NOT peel the cucumbers), so the good bacteria in the skins can kick off the lacto-fermentation process.

3. Add 2 organic garlic cloves, fresh dill, and 1 grape leaf to the bottom of the Mason jar. Stack in chopped cucs and pack tightly. Add liquid and spices. Add another grape leaf to the top before closing. Secure the lid tight by hand. Write the date on the lid with a permanent marker.

4. Place the jar on a tray or plate on a shelf or counter-top. Flip the jar once daily for 7 days. Sometimes liquid may seep out of the jar, which is why having a tray or plate underneath is a good idea. You should see small bubbles rising in the pickle juice when you flip the jar. And that’s the fermentation happening right there!

5. After one week, put the jar in the fridge. Now, you can open, eat and enjoy!

Store pickles in a tray or glass container to prevent spillage during 7 days of flipping once daily

*Fresh grapes leaves are recommended because they’re supposed to help keep the pickles more crisp and crunchy. I don’t know if they are totally necessary or not, but because we have plenty of wild organic muscadine grape vines growing all over our land, it’s no problem for me to pick a few leaves and add them to each jar. Sometimes in summer, you can find fresh grapes leaves for sale at local farmer markets. If you don’t have access to fresh grape leaves, don’t be discouraged. You can still make this recipe without them!

Homemade Pickle Eat-by Date

Using the above recipe, there is no canning or heating required. That’s nice because it keeps the cucs as a raw food, with all the enzymes intact. But, because they are not totally sealed the way canning or heating will do, these pickles should be eaten with 3 months of making them. Just keep that in mind if you give them to family or friends. After 3 months the pickles may turn soft or watery. If you see that, then it’s best to toss them in the compost bin. Writing the date on the lid of each jar helps to know how long to keep them.

My Pickle Detox/Cleanse

Last summer, we had so many cucumbers from our organic veggie garden that I was making 2 jars of pickles per day! By mid-August, we were up to our ears in pickles and the fridge was almost full. I had been planning to do a 7-10 day green juice fast as a nice transition from the end of summer into fall. But when I looked at all the pickles, I said to my husband, “Why don’t we just do a pickle detox and eat only organic pickles for 10 days?” So we did!

On average, we each ate about 1.5 jars of pickles per day and we drank all the pickle juice too. We also drank plenty of water in between. It was totally unplanned and un-researched. But it turned out great. We both felt energized. Our guts got a major boost of probiotics from the lacto fermentation and the organic raw apple cider vinegar. We had a mini-parasite cleanse from eating so many fermented garlic cloves. The pickles were cold and refreshing during the hot summer days. We had high energy and slept great. The was no juicer to clean! And we used organic clean food fresh from our garden. This year, we may do a 3-day pickle cleanse and go into green juices after that. I’ve got plenty of organic dandelion, celery and parsley that I’d love to use in juices or smoothies so we’ll see….!


For more on how to do a detox at home or how to navigate through your detox symptoms and start feeling great, book a personalized health consult with me via Skype.

How to Book Your Health & Nutritional Consultation:

1. Take photos of your eyes with a smart phone or digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

What are the symptoms of Heavy Metal toxicity?

In the last few years, I’ve been working with clients with heavy metal toxicity more than ever before. The soil, air and water are more contaminated all over the world, and it’s only getting worse. Even certified organic fruit and vegetables can contain high levels of heavy metals, because the soil (and water) does not need to be tested in order to obtain organic status (crazy but true). There are several other reasons why heavy metal levels are increasing in our food supply, but I would have to go down the rabbit hole a bit in order to explain and you may or may not be ready to hear that story. In short, the health of our soil will always determine and affect the health of our bodies.

All information in this article is for educational purposes only. 
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition. 

Heavy metals such as lead and arsenic can occur naturally in the soil, even in organic farms

Here’s what’s happening: many healthy eaters and detox/cleansing folks are getting sicker and feeling worse and can’t figure out why. Does that sound familiar to you? It seems to be especially true for that subset of people because once you eliminate the old mucoid plaque from your stomach, small intestine and colon you will absorb everything much more efficiently. That’s a good thing, unless what you are absorbing contains high levels of lead, arsenic, mercury, aluminum, cadmium or thallium..in which case you absorb much more of it than everyone else. Combine that with a diet higher in vegetables grown in toxic soil (unbeknownst to you of course). The person eating more fruit and vegetables will have more toxic exposure than the person not eating a lot of fruit and vegetables, even if they are all organic, that is unless you are growing them yourself at home (and not adding anything bad to the soil. More on this in a future post for those of you already growing your own, like me).

Check out the list of symptoms below and see if maybe you need to look at doing some heavy metal detox as part of your healing journey. It’s an easy thing to miss because many of the symptoms of heavy metal toxicity can mimic other chronic conditions, such as chronic fatigue, fibromyalgia, chronic anxiety, depression, insomnia, hormonal imbalance, adrenal fatigue, histamine intolerance, infertility, foggy brain, weight gain, itchy rashes, hives, urticaria, peripheral neuropathy, thyroid disease, Alzheimer’s disease, Parkinson’s disease, Multiple Sclerosis (MS), auto-immune disease, kidney disease and even certain types of cancer. And if you are eating such a good diet compared to everyone else, you would never think that your food, water or nutritional supplements could be the source of your illness.

Symptoms of Heavy Metal Toxicity

  • Foggy Brain – arsenic, lead
  • Fatigue (extreme and/or chronic) – arsenic, lead
  • Hair loss – thallium
  • Memory loss – lead, aluminum
  • Chronically bloodshot eyes – arsenic
  • Mee’s lines (deep ridges on fingernails and/or toenails) – arsenic
  • Impaired concentration – thallium, lead, aluminum
  • Impaired motor function, sensory function, and cognitive function – aluminum
  • Increased nervousness – thallium, lead
  • Irritability – thallium, lead
  • Dizziness – lead
  • Depression/mood changes, headache – lead
  • Skin discoloration – darkening (hyper pigmentation) – arsenic
  • Hyperkeratosis (most frequently on the palms and soles) – arsenic
  • Throat irritation / difficultly swallowing / chronic sore throat – arsenic
  • Impaired immune system – lead, arsenic
  • Generalized muscle aches, weakness and body pains – lead
  • Muscle cramps or muscle tenderness – arsenic
  • Numbness, tingling and pain (sensory) – arsenic
  • Spontaneous pain – arsenic
  • Localized edema – arsenic
  • Inflammation or pain in the gastrointestinal (GI) tract – thallium, arsenic
  • Decreased libido – lead, arsenic
  • Decreased sperm count – lead, arsenic
  • Infertility – lead, arsenic
  • Peripheral neuropathy (hot or burning feeling in hands and feet) – arsenic
  • Attention deficit hyperactivity disorder (ADHD) – lead
  • Enlarged liver (hepatomegaly) – arsenic
  • Hemolytic anemia – lead
  • Nausea or diarrhea – arsenic
  • Low Vitamin D levels (inability to convert Vitamin D) – lead
  • Severe osteoporosis and osteomalacia – cadmium
  • Proteinuria (too much protein in the urine) – arsenic
  • Cardiac Arrhythmias (abnormal heart rhythms) – arsenic
  • Skin cancer – arsenic
  • Impaired lung function / fibrosis – aluminum
  • Lung cancer – cadmium, arsenic
  • Kidney (renal) failure – arsenic, cadmium, lead
  • Gout – lead
  • Kidney cancer – arsenic
  • Bladder cancer – arsenic
  • Liver cancer – arsenic
  • Prostate cancer – arsenic

-from the Agency for Toxic Substances & Diseases Registry
and the Centers for Disease Control and Prevention (CDC)

How do you know if you have heavy metal toxicity? Heavy metals are not so easy to test for since, upon exposure, your body will push them into 3 “safe” places as fast as possible – your bone, tissue and fat. That keeps the heavy metals from causing too much free radical damage in the essential organs. You can have a buildup of arsenic in the bone, for example, and the blood test can come up clean. In Iridology, I can determine very quickly if someone has a higher likelihood for heavy metal accumulation. Then, I will ask a series of questions about your symptoms vs. the highest potential sources of heavy metals. We then eliminate the suspect sources and re-assess your symptoms. If you are feeling better, then we continue on that track and add in herbal and natural forms of heavy metal detoxification. Getting on a low or no heavy metal diet is essential. You can get hair testing or a 24-hour urine test if you want, or you can put your time and money straight into chelation therapy or detoxification of heavy metals.

Heavy metals can also be added to fruits and vegetables through pesticide use

Three things need to be done in order to remove heavy metals from the body:
1) Eliminate the source (easier said than done, believe me…but possible) then
2) Detox the body from heavy metals in a safe and effective way (also easier said than done but possible) and
3) Support/strengthen the essential organs and immune system with a clean heavy metal-free diet and high anti-oxidants to protect organs from any degeneration

What is the best type of heavy metal detox? This is something that needs to be more individualized, based on the strength and weakness of all the other organs, including the skin, lungs, liver, colon and kidneys. Bio-individuality is the best approach to achieve maximum results. Taking additional zinc, selenium and Vitamin C is important for anyone with high heavy metals. Remember though, the first step is to eliminate the source. If you don’t do that, there is no amount of heavy metal detox that will help.

 


For more on how to achieve your health goals and actually start feeling great, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a smart phone or digital camera.
2. Email the photos to me for approval for Iridology Analysis.
3. We schedule a time to meet via phone or Skype!


More on Detox:

More on Skin Cleansing:

More on Liver Cleansing:

Healthy Frozen Treat: Raw Banana Chocolate Almond Popsicles Recipe

These yummy frozen treats are great after a hot day! If you’re looking for a healthy dessert for your kids, or are a former ice cream lover wanting a healthy upgrade, or even if you want a new raw food dessert recipe to try, then these popsicles are for you!

The perfect frozen summer treat, and it's healthy!

The perfect frozen summer treat, and it’s healthy!

The best part about this recipe is that it’s fast and easy and doesn’t have a lot of ingredients. Raw food for busy people? Totally possible! Affordable vegan and vegetarian food? Yes! Something healthy that actually tastes good? You bet! Scroll down to see how.

Blend just a few simple organic ingredients to make yummy frozen raw treats!

Blend just a few simple organic ingredients to make yummy frozen raw treats!

How to Make Raw Cacao, Banana & Almond Popsicles

One Day Before

1. Soak 2 cups of organic almonds overnight. Rinse and drain.

2. Peel 4 ripe organic bananas and cut bananas into pieces. Place in a ziplock bag and put in the freezer overnight.

Prep Day

3. Place the following into a high-speed blender:

– Soaked organic almonds (water drained)
– Frozen bananas (already peeled and frozen)
– 1/2 cup filtered water
– 2 Tablespoons organic raw cacao powder
– 2 Tablespoons organic raw cacao nibs
– 2 Tablespoons raw honey (optional) Note: For vegans, use 2 teaspoons of organic stevia powder instead.

Want to know where to buy the organic cacao powder, cacao nibs, raw honey or stevia powder? Check this link!

Blend all ingredients until creamy and smooth.

Blend all ingredients until creamy and smooth.

4. Blend until creamy and smooth.

(Note: I use a Vitamix blender but you can use any high power blender. If your blender is a bit old or not feeling its best, then use 1 cup of water instead of 1/2 cup and add the frozen bananas slowly.)

Place the blended mixture into molds then freeze for at least 6 hours or overnight.

Place the blended mixture into molds then freeze for at least 6 hours or overnight.

5. Pour blended mixture into cups or molds. Add a wooden stick or holder to make the popsicle easy to hold once it’s set.

(Note: I bought these molds at a Dollar store. I also use cups and non-chemically treated wooden spoons sometimes too.)

6. Once the molds are filled, place them into the freezer for at least 6 hours or overnight.

7. Now they’re ready to eat! Simply pop the frozen treat out of the mold and you’ve got your own homemade healthy popsicle!

(Note: If the popsicle doesn’t “pop” out easily, let it stand at room temperature for about 5 minutes and try again.)

The perfect frozen summer treat, and it's healthy!

The perfect frozen summer treat, and it’s healthy!

This is a fast and easy way to make the chocolate lover in your house happy with a healthy raw cacao frozen treat! Kids love them and believe me, adults love them too! This recipe is also gluten-free so it’s perfect for anyone looking for good wheat-free desserts. And, it’s a fun way to share the idea of raw food with family and friends. When they see for themselves how good it tastes, they might actually want to know more!

Using 100% certified organic ingredients gives you the best quality, flavor and nutrients!

Using 100% certified organic ingredients gives you the best quality, flavor and nutrients!

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Nut Milk and Healthy Recipes:

Why I left Koh Samui, Thailand and Why I moved to Tel Aviv, Israel

This is a question I get asked A LOT, and I’m excited to share the answer with you! Read on to find out why!

When I first left my engineering job at Merck to cycle around the world more than 13 years ago, people told me I was crazy. They said I was committing “career suicide.” They said no one would ever hire me again and after traveling for so long. Luckily, I didn’t care what people thought and I did what I wanted to do. I traveled and cycled my way around SE Asia, New Zealand and Australia for 3 years and eventually settled in Koh Samui, Thailand after battling with my own illness and deciding to dedicate my life’s work to helping other people reverse disease and heal themselves naturally. It didn’t take long for people to change their tune and start to say, “How did you do it?” and “I want to live your life!”

The beaches of Tel Aviv are clean and quiet, especially during the week!

In Samui, I worked relentlessly day and night, learning and offering Iridology analyses, helping clients on their detox programs, teaching health and nutrition class, building a website from scratch all on my own and developing contacts all over SE Asia to present workshops and work in various countries. In 6 years, I don’t remember even having 1 day off. Clients came to my house at every hour of the day and night asking for detox support and health coaching services. Because I cared so much about each and every client’s health and success, I had a hard time learning how to say “No.”

The southern end of Tel Aviv beach looks over to historic Jaffa

Why I left Koh Samui, Thailand

I learned so much in the time that I was in Samui and I am forever grateful to all of my clients and colleagues for co-creating a fantastic destination for fasting, detox, yoga and health and wellness. And I LOVED living in Thailand. But eventually, it was simply time for a change. Not only did I feel like I wanted and needed new challenges in my life, but I was also craving a “regular” environment where people worked hard all week and then had time to enjoy their life on the weekends, just like everyone else. I realized that I wasn’t really helping my clients if I left nothing for myself. I knew that I needed to have time fill my “cup” too and also to make time for a loving relationship. And ok, I imagined a world where I could simply eat a meal in a restaurant where no one would approach me to show me a picture of their shit (yes, that happened a lot!) and then I realized, I think it might be time to leave Koh Samui!

In Tel Aviv, you can find fresh juice and smoothie bars everywhere, year-round

Why I moved to Tel Aviv, Israel

In the 2 years before leaving Samui, I traveled a lot and I visited many places, including Dubai and Israel. I knew I wanted a warm climate and plenty of fresh, organic foods available year-round as well as a place that was near the beach. I first went to Israel to attend the Gabriel Cousens green juice fast, and I can honestly say that I fell in love with the place! The climate was just perfect and the desert foods were such a welcomed and exciting change to my diet. For a raw foodie, Israel is a really easy place to live. I went on to visit Israel another 3 times and on my last trip, I met my boyfriend, an Israeli. Suddenly, I had a lot more interest in the idea of moving to Israel!

A delicious Acai Bowl from the juice stand at Ben Gurion and Dizengoff, Tel Aviv

My boyfriend wound up coming back to Thailand with me and we stayed there together for a few months before I finally packed up my bags and left. It was a very silent tip-toe departure mainly because I didn’t want to answer the questions, “Why?” and “Where will you go?” before I even knew the answers myself. We decided to take our time traveling and exploring some areas of the world that I considered moving to including Panama, Guatemala, Costa Rica, Colombia, and Ecuador. After more than 1 year of traveling, we just didn’t find exactly what we were looking for: beach, organic food, nice people, good friends, high speed internet and enough safety to go for a run or walk on my own.

You can find organic produce at farmer’s markets in Tel Aviv or better yet, get it delivered to your door!

We arrived to Israel in July 2013 and since then, we’ve been slowly settling into life here. We live in Tel Aviv, 300m from the beach and a 3-minute walk from an organic market. We receive an organic CSA food delivery every week to our door, we have friends, and every day I can walk or run for miles right along the Mediterranean Sea.

The Yin and Yang

It’s definitely a unique cultural experience to live in Israel. Sometimes people ask me, “Why do you live in Israel if you are not Jewish?” or “How could you choose to live in such a dangerous place?” (In the same way that you don’t have to be Hindu to live in Bali and you don’t have to be Buddhist to live in Thailand, you also don’t have to be Jewish to live in Israel.)

The port of Tel Aviv is lined with cafes all along the Mediterranean Sea

I can say that in general, the city of Tel Aviv is very safe and not reflective of what you see on the news. There is a very large gay community in Tel Aviv. Recently, the city itself was voted #1 for nightlife by Lonely Planet. In the last 2 years, there has been a huge vegan movement that has swept over the city and most restaurants now offer a regular Meatless Monday dish on the menu. There are a lot of young people living here, it’s right on the beach and you can walk or ride a bike anywhere you need to go.

In short, I think the citizens here just want peace but the government leaders can’t seem to agree. Isn’t that the case pretty much everywhere in the world?

You can walk or cycle for miles along the footpath next to Tel Aviv beach

As much as there is conflict in certain areas of Israel, in other areas you can experience such amazing waves of transformation, spirituality, light, consciousness, and love. Next to the dark there is always light. Next to yang, you must have yin. If you come to Israel and focus on the yin, you can feel a deep spiritual awareness like something you have never felt before.

Favorite Foods

If you love healthy food, then you already have the best reason ever to visit Israel. Everywhere here you can find large vegan salads and fresh juices. You can even order green smoothies at some juice bars too! There is plenty of organic food and also great Middle Eastern food like tahini, hummus, grilled eggplant (baladi), parsley salad (tabouleh), lentils and rice (mujadara) and tons of other vegan and vegetarian options.

Fresh olives alone are a reason to visit Israel!

Did I mention the dates? Yes, truly raw food heaven! And you can taste them for free!

A warm climate means many restaurants are outdoor in Israel – this one is just opening for the day

Nothing is Permanent!

I’m now enjoying set working hours and designated days off every week and feeling much more balance between my work and private life than I did while living in Koh Samui, Thailand. I enjoy living near the beach and I am proud to say that we now eat 100% organic food at home. They always say that when we trust and let go of fear, the universe falls into place and that’s exactly what happened to me when I got a new book deal within 1 week of arriving to Israel last year! So, will I stay in Israel forever? Or will I be off to a new destination and another adventure? Well, you’re going to have to stay tuned because I have no idea! One thing I do know is nothing is permanent in life; you just have to enjoy every day as it comes!

More on Traveling Raw:

Raw Zucchini Rolls with Walnut Pesto and Cashew Cheese: Recipe

Are you looking for something different than another salad? Or looking to bring an eye-catching and mouth-watering dish to your next raw food potluck or healthy picnic? Try this recipe for Raw Zucchini Rolls and your friends and family will simply be amazed at how delicious healthy food can be. And of course, it’s gluten-free!

Raw Zucchini Rolls with Tomato Sauce, Cashew Cheese and Walnut Pesto – it’s easy to make!

I actually threw this dish together with what I had at home one day not using any recipe at all. That’s the beauty of learning how to cook – once you know the basics, you can use your creativity to make just about anything you want! My goal was to have a nice finger-food raw food platter. I saw that I had a lot of organic zucchini, so I said, hmmmm…I can make zucchini rolls, now what to put inside? First I made the tomato sauce and it was yummy, but I felt like it needed more texture. So, I made the walnut pesto. Then, I decided to top it off with some smooth and creamy raw cashew nut cheese and this gorgeous gourmet-looking raw pasta dish was born!

You can make this yourself at home. You will need either a blender or a mini-food processor, about 3-4 large organic zucchinis and the following ingredients:

Walnut Pesto Ingredients

  • 1 1/2 cup raw organic walnuts
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 cup organic fresh basil leaves (or cilantro)
  • 1/2 Tbsp. fresh lemon juice
  • Dash of Himalayan Salt

Raw Tomato Sauce Ingredients

  • 2 cups organic tomatoes, chopped
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1-2 raw garlic cloves
  • 1/2 tsp. organic dried oregano leaves
  • 1/4 tsp. organic dried basil leaves
  • 1/4 tsp. organic cayenne pepper
  • 1 Tbsp. fresh lemon juice
  • 1/2 Tbsp. raw apple cider vinegar
  • 1 Tbsp. raw organic honey (optional)
  • Dash of Himalayan Salt

Raw Cashew Cheese Ingredients

  • 2 cups organic raw unsalted cashews
  • 1 Tbsp. fresh lemon juice
  • Dash of organic cumin powder
  • Dash of organic cayenne pepper
  • Dash of Himalayan Salt

How To Make a Raw Zucchini Rolls

1. Make the Walnut Pesto: Add the ingredients into a mini food processor or blender and pulse several times until the mixture is course but uniform in texture. Set aside in a glass container, covered and refrigerated for at least 2-3 hours to marinate.

2. Make the Tomato Sauce: Add the ingredients into a mini food processor or blender and pulse several times until the mixture is course but uniform in texture. Set aside in a glass container, covered and refrigerated for at least 2-3 hours to marinate.

3. Make the Cashew Cheese: Add the ingredients into a mini food processor or blender and blend for 1-2 minutes until smooth in texture. Set aside in a glass container, covered and refrigerated for at least 2-3 hours to marinate.

4. When you are ready to serve, prepare the zucchini strips: Peel the outer skin of each zucchini (the skin can have a bitter taste but also looks more like real “pasta” without the skin). Then use a peeler, mandolin or knife to cut the zucchini into flat strips.

5. Using one zucchini strip at a time, place 1 spoonful of tomato sauce and 1 spoonful of walnut pesto on the strip, then roll the strip, securing it with a toothpick. Top each zucchini roll with a dollop of cashew cheese and a small sliver of fresh basil leaf for decoration.

6. Serve on a plate of lettuce, with loving intention to share the gift of good health!

Note: If you are vegan, you can replace the raw organic honey with agave nectar or a dash of organic stevia powder.

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Raw Food:

Do you need to eat 100% raw food for success? How much raw food is best?

Recently the New York Times ran an article in their online blog section entitled “Growing Up on Raw Foods” where the author discussed whether or not it is safe to raise children on a 100% raw food diet. I found this article to be very interesting for a number of reasons and I am so happy that it highlights some important factors to consider when transitioning to a raw food or vegan diet.

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

How much raw food do you need to eat for success?

Getting Iron and B12 on Vegan or Raw Foods

First, the author points out that children who eat a vegan or raw food diet have higher risk of anemia and vitamin B12 deficiency. As many of you know, I am a huge advocate of eating dark leafy green vegetables, which in my opinion, are the most important food to add to any diet, whether it be a vegan, vegetarian, gluten-free, Paleo, diabetic, heart healthy or weight loss diet. In fact, I wrote an article called My Boyfriend Followed my Raw Food Diet and Got Anemia to try and get people thinking about eating more leafy greens for a good vegan source of iron. B12 is also a valid concern (and actually meat eaters are often deficient in B12 too due to low absorption); for that I always recommend a high quality B12 supplement. Note: I do not recommend liquid B12 supplements because many people develop gum sensitivity and/or nerve pain in the teeth from B12 in liquid form.

Accepting your % of raw food

But, the highlight of this article for me was to read about how some well-known raw foodists are changing their 100% raw food status and are eating more cooked food in their diet:

“Some longtime raw-food evangelists are rethinking their devotion. Jinjee Talifero, who runs a raw-food education company with her husband, Storm, in Santa Barbara, Calif., was 100 percent raw for most of the last 20 years, until about a year ago, when financial and other considerations made it difficult to continue feeding their five children, ages 6 to 19, that way. “It was always like a borderline thing to keep enough weight on them,” she said, and getting proteins from cashews and almonds was proving too expensive.

Her children also ran up against social problems. “They were socially isolated, ostracized and simply left out,” said Ms. Talifero, who now incorporates cooked food in the family’s diet.

Sergei Boutenko, 29, a filmmaker in Ashland, Ore., ate only raw from 9 to 26, and for years his family preached the virtues of the diet. But, he said, “there was this constant hunger,” and the raw children he met seemed “underdeveloped and stunted.”

He now eats about 80 percent raw, with occasional meat and dairy. “When it takes 15 hours to make a raw food lasagna that wipes out two days of your life, it’s better to just make a vegan or vegetarian lasagna and move on with your day,” he said.”

The Daily Mail UK website had an article on raw food recently where Australian raw food advocate and follower of a fruitarian or 80-10-10 diet Freelee the Banana Girl explained that she remains ‘raw until four’ – meaning she eats no cooked or heated food until 4pm.

These articles make me so happy because finally, the raw food world seems to be letting go of the 100% perfect raw food pedestal. Even Gabriel Cousens (author of Conscious Eating) says that you can get the same results with eating an 80% raw food diet as you can with 100% raw food, but it will just take you a little longer to get there.

A high raw food diet is usually more than 2/3 or 66% raw food, and 80% is excellent

The conclusion: It’s ok to eat a high raw food diet, as long as you focus on quality of food and:

  • Choose organic fruit and veggies wherever possible
  • Prepare your food with loving intention
  • Avoiding processed foods and chemical food additives
  • Eat cooked food without guilt (because you are 100% human!)
  • Cook your food in healthy ways without heated oils, frying or charring the food

Remember, balance is the key to success. As Dr. Bernard Jensen says, “One cup of coffee won’t kill you, but one glass of orange juice won’t cure you either.”

What’s my % of RAW?

I was 100% for 2 years until I started traveling more and then I dropped down to 90% raw to accommodate my schedule, eating plain steamed veggies, an occasional plain baked potato or organic brown rice. After 8 years on the raw food path, I now sit comfortably at a high raw food diet which means I eat 85-100% raw food. My daily diet consists of green smoothies, green juices, huge salads, sprouts, nuts, seeds, fresh wheatgrass shots, homemade sauerkraut, kombucha and occasionally some organic cooked black beans, chickpeas, steamed vegetables, veggie soup with homemade broth, organic brown rice or red quinoa. I mostly follow the Hippocrates Diet or Ann Wigmore style of eating. Technically speaking, I am not a vegan because I do eat raw organic honey and other bee products like royal jelly on occasion. I made some mistakes with my raw food diet nutritionally along the way, and I’m going to reveal all my lessons learned in a new ebook, so stay tuned!

If you’re going to keep your new diet habits as a healthy way of living for life, it has to be a sustainable for life. Many experts agree that you have to eat at least 50% raw food to start seeing and feeling results (more energy, improved skin, better digestion, anti-aging & cellular repair, reversal of disease). Whether you’re eating 60 percent, 80 percent, 90 percent or 100 percent raw food, the most important thing to allow yourself to be is 100% human. As you go through the years of your life, your percentage of raw food may increase or decrease, and that’s okay! No matter what, the percentage of raw food that you are eating should feel right for you.

> Are you trying to transition to a raw food, vegan or vegetarian diet and feeling overwhelmed with all of the different opinions out there?

> Are you struggling emotionally and socially with changing your diet and feeling isolated or confused?

> Are you eating a healthy raw food or vegan diet and still feel tired, have trouble sleeping, or suffer from skin problems, hair loss, brittle nails, digestive problems, anxiety, depression, infertility, or dental problems?

> Do you want to change your diet but simply don’t know where or how to begin?

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

To read the New York Times article in its entirety, go here: Growing Up on Raw Foods

To read the Daily Mail UK article in its entirety, go here: ‘I lost 3st eating vast “mono meals”: Controversial diet guru who consumes 5lb of potatoes in one go says single-food feasts are key to weight loss and health

More on Raw Food:

Get Affordable Organic Food with Community Supported Agriculture (CSA) Vegetable Home Delivery

Want to save time and money and get more affordable organic fruits and vegetables? Then check into finding a local CSA for organic home delivery in your area. Community Supported Agriculture or CSA is a way to connect consumers directly to organic farmers. With no store or “middle man” in between, you get more affordable produce that’s fresh and in season.

Get local organic produce delivered to your door & save money too!

How does a CSA work?

Basically, you invest in a “share” of the harvest, meaning you pay in advance for regular deliveries of organic, fresh, seasonal produce from local farmers. Every program varies in what it offers, when and where it is delivered and how much a share costs. Typically, you choose between a “small box” or a “large box” which is delivered weekly on a certain day (say every Tuesday or Thursday). The contents of the box will vary depending on what’s being harvested that week. For example, this week (in summer) in Israel I received: organic tomatoes, cucumber, lettuce, dill, parsley, beets, green chives, mint, pumpkin, spinach, Swiss chard, daikon, zucchini and watermelon. Other times I will get garlic, onion, lemons, papaya, apples, melon or kohlrabi with a mix of fresh greens that also vary depending on the time of year. On average, 1 large box will last me about 4-5 days. I usually need to supplement with my own store-bought organic fresh fruit because admittedly, you usually get more veggies than fruit in a CSA box. With the CSA that I belong to, there is also the option to order additional items, including local organic eggs, tahini, honey and olive oil (I don’t order any additional items but I know a lot of people who do). The box is delivered directly from the farm to your door.

The benefits of eating organic food

Organic food is higher in minerals because the soil in which its grown is a much better quality than the over-farmed, depleted and toxic soil you find in industrial farming. Without any hazardous pesticides either, organic food can decrease your risk of allergies, rashes, inflammation and asthma and keep your immune system strong. This is especially important for growing children. Organic food is also not irradiated or genetically modified (GMO), two more processes and man-handling added to the food supply today which can be harmful to your health.

And, my favorite thing about organic food? It tastes way better!!! My fresh organic produce is never bitter or bland. And a better natural taste has to be better for you. Once you try it, you will see for yourself!

The saddest thing I find about organic food is people seem to only invest their money in it at certain times in their life: mainly, when they’re pregnant, sick or have cancer. Outside of that, it can be really hard to convince anyone to spend money on organic veggies, fruit, nuts, seeds and/or grains. Even vegan, raw food, vegetarian and gluten-free folks will often turn their head at the added cost of organic. But why wait until you are sick or pregnant to start eating the best food for your body? If you eat organic food for years before your pregnancy, don’t you think you will be higher in minerals, less toxic and therefore increase your chances of a healthy pregnancy and baby? And perhaps if you invest in some high quality food now, you won’t ever get sick and if you do, you will recover much more quickly. If you put better fuel in your car, it will run better and last longer. Well, let’s add some extra miles to your life and keep your internal engine working great with high-quality organic food! You deserve the very best.

The benefits of using CSA delivery

1. You increase the amount of organic food in your diet.
2. It’s more affordable and fresher than buying organic produce in stores.
3. The fruit and vegetables are locally grown and in season.
4. You’re supporting small local businesses and farmers in your area.
5. You save time and hassle by enjoying home delivery.
6. You naturally get more variety in your diet.
7. You can experiment and try new veggies that you might not otherwise buy (like daikon or kohlrabi).

In fact, I can’t think of any reason not to join a local CSA! To get started, research your local community by googling “CSA organic delivery + your county, city or state” and see what you find. You can also inquire at your local health food store or Wholefoods market.

A good list of Organic Home Delivery farms in USA: Organic Consumers Directory List for USA

In Israel, there are 2 popular CSA services for Tel Aviv: Chubeza and Maggie’s Garden (I personally have tried both and now am happy with Chubeza). Find a complete list of Organic Home Delivery farms in Israel, including Jerusalem, the north to Herzilya and south to Ashkelon here: Times of Israel article on Eating Organic in Israel using local CSA

If you’re using a local CSA in your community, please list the link in the comments below with your city, state and country below and let’s share the good times of eating more natural, whole and pure food! I’m thoroughly enjoying a healthy week with yummy green smoothies, juices, raw food salads and desserts all with beautiful vibrant organic food!

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Organic Food:

What’s the Best Juicer? How to Choose a Juicer

Buying a juicer is a commitment to actually start juicing. Believe me, I wish there was a self-cleaning juicer out there too, but there isn’t! I consider this a more advanced stage of healthy food prep because of the added time and effort it takes to make juice. For that reason, I encourage you to really think about what you’re most likely to use on a daily basis. Do you have extra time to prepare ingredients for juice and to clean the juicer? Or, are you more likely to blend a green smoothie that takes less than 5 minutes to make and can be stored in advance?

I recommend that you make green smoothies for at least 6 months before you even think about advancing to the world of green juices. When you’re comfortable with the green smoothie recipes and ingredients, it will be much easier for you to make the leap into juice.

When you’re ready, the next step is to decide what juicer is right for you. And if that wasn’t enough, there are actually 2 different types of juicers. If you’re not ready then take this information in as a side note, to be used at a later date, but don’t worry about the details too much now. Below, I explain the different types of juicers.

What to look for in a juicer

Features to look for in a juicer

With juicers, there are two main types: masticating and centrifugal. Those terms describe how the ingredients are mashed, spun and/or pressed and actually separated between a fiber and liquid form.

The other main feature to look for in a juicer is the size of the shaft where you place the ingredients for juicing. You will see some juicers listed as big mouth or wide mouth; that means you can take an entire apple or pear and easily fit the whole fruit in the juicer shaft as opposed to cutting it into quarter-size pieces and placing it in a smaller shaft. While it may seem that this feature makes it faster or easier to juice, it doesn’t change the cleaning time which is the most time-consuming part of the process.

Masticating

Masticating juicers are the best juicers for making green juice because the slow-press motor can easily squeeze the juice out of high-fiber leafy greens. Sometimes referred to as cold-press juicers, masticating juicers operate at a slow speed and produce a higher amount of juice. Masticating juicers can juice fruits, veggies, leafy greens and wheatgrass. They are usually sold online or in more specialty stores and they come at a higher price tag.

Centrifugal

Centrifugal juicers are readily available at normal retail outlets and are the most inexpensive type of juicer to purchase. With a centrifugal juicer, the ingredients are pulverized through a fast-spinning blade that extracts the juice through a strainer. These machines can’t handle leafy greens, wheatgrass, sprouts or herbs and are better suited for fresh and veggies. Because of the faster spin, they make less juice per volume of ingredients.

Top picks for juicers

Omega

The Omega 8004 is my personal top pick of juicers for making green juice. It’s a masticating juicer, and in my opinion, is easier to clean than other masticating brands or models. The 8004 has a great motor and can also juice wheatgrass (see below). Price starts at $199.95.

The Omega Juicer is a GREAT value for your money and an excellent juicer

Cuisinart

The Cuisinart Compact Juice Extractor is a centrifugal juicer that comes in at an affordable price with a nice design and a reliable brand name. Priced at $89.00.

Cuisinart Compact Juicer is a great value and a good starter juicer

Hamilton Beach

The Hamilton Beach Big Mouth Juice Extractor is also a centrifugal juicer with a nice clean, simple design. The fantastic price makes this juicer a great option if you’re on a budget. Priced at $59.85.

Good value for your money with this Hamilton Beach Juicer

Keeping your Juicer Clean

My advice for how to clean your juicer is this: Do not drink your juice until after you clean the juicer! If you drink your juice immediately, you’re much more likely to move onto something else and forget about the juicer until later. By then, all the pulp will be stuck to the juicer parts making a bigger job to scrub everything clean.

Your best bet: As soon as you finish juicing, unplug the juicer to make sure that the power is off. Take the juicer apart and rinse all the pieces with a sponge, warm water and dish detergent. Add the juice pulp to your compost pile if you have one. Once your juicer is on the drying rack, you can enjoy your freshly made juice! This is a house rule in my kitchen and it really works.

Choosing a wheatgrass juicer

If you’re interested in juicing your own wheatgrass at home, you’ll need a masticating juicer. The Omega 8004 is a great model for making fresh wheatgrass. Other options include the Champion juicer, and the Hurom vertical slow-press juicer.

Do you need to juice, and should you be juicing?

That’s a great question! Find out more about whether or not you even need to juice here.

Looking for a new blender too? Check out my guide on Battle of the Blenders: Which one is best?

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health & Nutritional Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Juicing and Smoothies:

Do you need to juice, and should you be juicing?

With all the hype about green smoothies for fitness, health and detox, you might be wondering: do I need to be drinking green juice or fresh juice too? And, if I only have time for one, which is better: blending or juicing?

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

I personally make a green juice for breakfast and a green smoothie for lunch every day and I love them both! But there are some real differences between blending a smoothie in a blender and making a juice in a juicer. Find out how and why below.

What are the health benefits of drinking fresh juice?

Juicing FAQs

Why is juicing important?

Juicing is important because it gives you the opportunity to high-boost on vitamins and minerals. In one meal, you wouldn’t normally have the capacity to eat ½ bunch celery, 10 carrots, 8 large kale leaves, an entire handful of parsley, 2 apples, a lemon, and a cucumber. Take all of those ingredients, put them in the juicer, and you’ve just ingested all the same nutrients in a few easy sips.

What are the pros/ benefits of juicing? Any cons (to one’s health and otherwise)?

The reality of living a busy lifestyle and not having time to prepare food at home today means that most people are not eating enough fresh fruits and vegetables and are therefore nutritionally deficient. Juicing is a way to combat this, and so that’s definitely a pro. The con is that it takes time to prepare and it’s takes even more time to clean the juicer. Most people don’t own a juicer, so it’s also an added expense to have to buy another appliance. For those reasons, I usually recommend blending smoothies in a blender. In a blender, the fiber remains intact and so you just drink everything. Blending is definitely more practical and easier to continue doing long-term. Any new habit has to be a healthy habit for life.

Who should juice? Why? Who, if anyone, should not?

Just to be clear on terms, juice is made in a juicer. The juicer separates the fiber from the liquid and leaves only a liquid to drink (the juice). If you take those same ingredients and put them in a blender, the fiber will remain intact and you will have a smoothie, which is thicker and more filling than a juice. Traditionally people think of a smoothie having milk or yogurt, but you can easily make a healthy smoothie with fruits, greens and 1 cup of water. You may have heard of ‘Green Smoothies’…well, that’s what it is: fruits and greens blended in a blender. I think everyone should have 1 Green Smoothie per day.

So, who should juice? Anyone who is sick is already nutritionally out of balance and most likely deficient. Ideally they should be high-boosting with nutrient dense foods to try to get the body back into balance, so a daily juice would be great for them. For diabetics, fresh fruit juices are usually too high in sugar and in that case, make only green juices instead, like cucumber, kale, lemon, ginger and parsley.

Take the time to make a green juice – it’s an investment in your health!

Is there a limit to how much juicing one should do? Is there such thing as excessive juicing?

I usually recommend adding fresh leafy greens (like celery greens or boy choy) to any fruit juice just to balance the natural sugars with the greens. People can do 100% juice fasts, ie drinking only freshly made juice, for up to 60 days at a time with no ill effects. For the average person, having 1 fresh juice or smoothie per day is a great addition to their daily diet. Think of getting your vitamins fresh from Mother Earth and not a pill!

Should juicing replace entire meals or be a supplement?

It really depends on the individual, their energy levels and their goals. The average person can have a green smoothie for breakfast as a meal replacement because the fiber in the smoothie keeps them from being hungry and it’s a great way to start the day with fiber, alkalinity and minerals and chlorophyll from the greens. I work one-on-one with my clients to determine the best meal plan for them.

Is juicing the same as detoxing? If so, are the terms interchangeable?

Juicing is not the same as detoxing. One glass of fresh apple, ginger, lemon juice is not going to put you into detox mode (although it will high-boost your mineral and vitamin reserve). The process of detoxification starts when the body has been eating light raw fresh fruits or drinking only fresh juice for at least 36 hours. If you continue drinking only juice at the 36-hour mark, then you are going into ‘detox,’ and that means your body starts using the enzymes it would normally use to digest food and directs the energy inward to internal housekeeping. Think of your organs having extra paperwork and a backlog of work on their desks. Suddenly, no more papers are coming in so everyone has a chance to catch up on their jobs. That’s detox. If you are eating refined sugar, bread, fried foods or drinking coffee and alcohol, you are still adding more work for those organs and no detox will occur.

When and How to Juice

Initially you may enjoy having fresh juice on the weekends when you have more time to prep the ingredients and clean the juicer. You may also find yourself making juice when you’re ill as a natural recovery remedy. On a daily basis, making a green smoothie is faster and easier, and because of that, you’re much more likely to keep doing it every day. This article covers the key points in making juice and what equipment you need. For more information on making fruit smoothies or green smoothies in a blender, go to this link.

Experiment with different fresh & organic ingredients in your juice

Making juice is more labor intensive and a bigger commitment in terms of time and money for a few reasons:

  • You need a juicer. A juicer is a different appliance than a blender. It’s an added expense if you don’t have one already.
  • You need more ingredients to make one 16-ounce juice than you do for a 16-ounce smoothie.
  • You need to spend more money on the extra ingredients required. It takes time to cut up the extra ingredients too.
  • Cleaning a juicer takes more time than cleaning a blender because a juicer has several parts (unlike a blender that just has a pitcher and a lid).

On average, it may take 6-8 minutes to clean your juicer in addition to 5-6 minutes of prep plus 2-3 minutes of juicing, for a total of at least 17 minutes to make a juice. Compare that to a 5-minute green smoothie and the difference really adds up!

How long does a juice stay fresh?
Without any fiber, juice oxidizes very quickly and that means you need to drink it immediately after making it. If not, the juice will start to go off and in just a few hours, it can go bad. This is a major difference between green smoothies and green juices.

Making a green juice

Besides cutting up some extra ingredients and cleaning a few additional parts of the juicer, it’s really not difficult at all to make a green juice. One thing that is important for green juices is the type of juicer you have. (Note: If you’re interested in juicing your own wheatgrass at home, you need a masticating juicer. The Omega 8004 juicer is a great model for making fresh green juice and wheatgrass juice. Other options include the Champion juicer and the Hurom vertical slow-press juicer.) I explain more on that in my article about Choosing a Juicer.

A green juice is a high-boost of minerals, vitamins and chlorophyll

Green juice recipes are very similar to smoothie recipes with just a few exceptions. The following are ingredients not to use in a juice:

  • Banana, dates, nuts, seeds and avocado – Due to their high density, they don’t really have any liquid to juice.
  • Superfood powders – You can add your favorite superfood powder, ground flaxseed or chia seeds to your glass of juice and stir just before drinking, but you don’t want to add it to the juicer. With powders, there’s nothing to juice!

Fruits and greens with high water content, like cucumber, orange, lemon, apple, pear, pineapple, watermelon and celery are great options for juice ingredients. You can also add carrot, beet, daikon, ginger, fennel or leek. My favorite greens to add to juice are parsley, cilantro, basil, kale, Swiss chard or collard greens. Organic fruits and greens are best, but do the best you can with what you have when starting out. A non-organic juice is still better for you than a frozen dinner or fast-food lunch!

Tip
Save the stems from your large green leaves like kale, spinach, Swiss chard or collard greens after making a green smoothie. Store them wrapped in a plastic bag in the fridge. When you’re ready to make a juice, add the stems to the juicer. That way, the stems don’t go to waste and you’re getting the added nutritional benefit of the minerals, vitamins and antioxidants from them in your juice.

If you're ready for juicing, this is the juicer for you!

If you’re ready for juicing, this is the juicer for you!

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet via phone or Skype!

More on Colon Cleansing:

Raw Detox Salad Recipe

Eating raw organic food can be so much fun! Check out this gorgeous salad that took only a few minutes to prepare…and it’s full of detox foods to make it a mini-cleansing meal!

Use the healing power of raw foods to create a fantastic detox salad

For the salad add: Chopped rocket leaves, grated carrot, chopped cucumber, fresh mint, parsley, sunflower seeds and top with homemade raw sauerkraut. If you can’t find rocket leaves, then just use fresh chopped spinach or romaine lettuce.

Make the dressing with: Chopped garlic, crushed papaya seeds, extra virgin olive oil, raw organic honey (optional), fresh lemon, a dash of cayenne pepper and Himalayan salt to taste. The papaya seeds should be fresh, from a ripe papaya. I usually set aside some papaya seeds after eating the papaya. Store the seeds in a small jar in the fridge for up to one week. Use a few seeds each time you make this recipe.

What makes this a DETOX salad?

  • Fresh parsley: Kidney cleanse
  • Cayenne, olive oil & lemon: Liver cleanse
  • Garlic & papaya seeds: Anti-parasitic foods (kills germs)
  • Sauerkraut: Natural probiotic (good bacteria)
  • Rocket & cucumber: Skin cleanse
  • Sunflower seeds: Good for glandular system
  • Raw honey: Immune booster
  • Fiber: Colon cleanse

Let Your Food be Your Medicine…..Wow, it’s really true!

Click here to learn how to make fermented cabbage and raw sauerkraut. In a temperate climate, it takes as little as 4 days!

What is DETOX?

The highly refined foods that you eat every day, including sugar and white flour, make you susceptible to intestinal problems, and possible diseases. The average diet today is heavily loaded with chemical additives, flavorings, coloring agents, toxic pesticides, herbicides, fungicides, and other toxic chemicals which overburden our bodies. Add to that work and family-related stress, indigestion, illnesses, constipation and sedentary lifestyles, and you have a recipe for an unhealthy colon and an overweight and tired body. Many health conditions are caused by the combination of processed foods, low fiber diets and poor evacuation of waste.

Periods of abstinence from solid food – a ritual performed since ancient times – can allow the body to “cleanse and purify” or “detox”, that is, to remove toxins, excess fat and even parasites caused by years of ingesting processed food, excess food, refined sugar and wheat and even fast food that eventually impairs the normal functioning and our body’s elimination.

During fasting, large amounts of these accumulated metabolic wastes and poisons are eliminated through the cleansing ability of all the organs of elimination – the colon, liver, kidneys, lungs and skin.

Eating more detox foods in your regular diet is a way to have a “mini-cleanse” on a regular basis and that helps the elimination organs keep us with their daily housework. Eat a detox salad for lunch instead of pizza or Chinese food and you will have better digestion, less headaches or insomnia, improve your skin and increase energy levels, simply by choosing better fuel for your body. A raw food diet is a detox on its own. You can continue for 1, 3 or 7 days on a 100% low fat raw food diet as a way to really give the body a good natural cleanse from the inside-out.

For more on how to start a raw food diet, how to do a detox at home or what minerals you may specifically be deficient in, book a private health consult with me via Skype.

How to Book Your Health Coaching Session:

1. Take photos of your eyes with a digital camera.
2. Email the photos to me for approval.
3. We schedule a time to meet!

More on Raw Food:

How to Ferment Cabbage and Make Raw Sauerkraut

If you think that eating more fresh, natural raw food in your diet is too expensive, then this recipe is definitely for you! Making fermented foods at home is one of the most inexpensive ways to enjoy raw food. For optimal digestive health, we need to get good bacteria in gut on a regular basis. Antibiotics destroy all the bacteria in our system, both good and bad. Over time, this can lead to more imbalance in digestion function, absorption and elimination. Some experts even say that food allergies, autism and ADHD may be related to an imbalance of bacteria in the colon. Certainly many digestive diseases like colitis, diverticulitis and Crohn’s disease are caused in part by lack of good bacteria in the gut. Having the right balance of good bacteria helps to strengthen immune system, improve digestive health and long-term, can even prevent dis-ease. Probiotic, or good bacteria, literally means “for life.”

All information in this article is for educational purposes only.
It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

How to Make Raw Sauerkraut at home, a healthy naturally fermented food

How can we get good bacteria or “probiotics” back in the gut? The Western diet has virtually eliminated all traditionally fermented foods out of the diet, with the exception of yogurt. Store-bought yogurt is pasteurized, and usually contains added sugar, flavor and colorings. It’s also not a suitable option for vegans, and it’s expensive! Nowadays you will see Kombucha drink as a fermented raw food vegan option. Kombucha is fantastic, but it is also expensive at $6.00 per bottle. You may see sauerkraut for sale in supermarkets, but it’s already been pasteurized, so virtually all of the good bacteria has already been destroyed.

Not to worry! If you have just a few heads of cabbage, some salt and a few jars, you can easily make your own raw sauerkraut at home! It’s so easy to make that you will be wondering why you didn’t make it sooner! Cabbage is not expensive, and once the sauerkraut is made, you only need to add about 2 Tbsp. per day to your salad or veggies to get the good bacteria that your body needs. At that rate, 2 heads of cabbage could easily last up to 2 weeks for a family of 4. That’s some healthy savings!

What You Need: Raw cabbage, salt, a grater and jars

How to Make Homemade Raw Sauerkraut

Raw Sauerkraut: Ingredients

  • 2 medium-large organic green cabbage heads (or purple cabbage)
  • 1-1.5 Tablespoons Himalayan Salt or Pure Sea Salt
  • 1 Tablespoon caraway and/or mustard seeds (optional)
  • 2-3 sprigs fresh dill (optional)
  • 2 organic carrots (optional)

Raw Sauerkraut: Equipment

  • Grater or Mandolin
  • Cutting Board and Knife
  • Large Mixing bowl
  • Wooden Mallet (optional)
  • Large widemouth canning jar (or extra large mason jars)
  • Small glass baby-food jar or small glass cup to fit inside the larger jar
  • Clean rock or other weights to fit inside the small jar (to weigh down the cabbage)
  • Old t-shirt or towel for covering the jar
  • Large plate to catch any overspill

Instructions

Clean all materials before starting. Fermentation can be a sensitive process, and if there is any soap residue in your jars or hand cream chemicals on your hands, the fermenting might not work. I prefer to wash everything with a 50/50 mix of tap water and boiled water. For safety reasons, I do not recommend using 100% boiled water. Be careful not to rinse your jars with only boiling water because the glass can crack. Add tap water first, then some boiled water. Swish everything around and rinse. Wash your hands well with clean water and no soap.

Shred the Cabbage. Peel off the leaves of the cabbage and set them aside for later. Grate the cabbage on the large grate side of the grater or use a mandolin to shred the cabbage. Be sure to use the safety mechanism on the mandolin!

Combine Cabbage and Salt. Place the shredded cabbage to a large bowl and sprinkle some of the salt over top. If you have a wooden mallet, then start pounding the cabbage. If using only hands, then begin massaging and squeezing the cabbage with your hands. In just a few minutes, you should start to see the cabbage becoming watery and limp – this is a good sign! You can add some shredded carrot at this stage too (optional).

Making Raw Sauerkraut: Use a wooden mallet and pound away!

Add the salt. Then start squeezing by hand…

As you squeeze the cabbage, it will start to soften and you should see liquid/water. Put the liquid and cabbage in a glass jar for fermenting, pushing out any air bubbles. You can also add fresh dill, whole mustard seeds or caraway seeds for flavor.

Pack Cabbage and Liquid into Jar. Use your hands to pack the cabbage into the jar, pressing out any air bubbles each time you add more. At this stage, you can add some fresh dill, caraway seeds or mustard seeds for flavor. Pour any excess liquid from the cabbage into the jar. When the jar is nearly full, place a few of the larger outer leaves to cover the surface of the sauerkraut. This helps keep the cabbage submerged.

Gently press out air bubbles. Place some large cabbage leaves on top and be sure that your cabbage is all covered by the liquid. If necessary, add a small amount of water to cover the cabbage.

Cover the Jar. Place your filled jar on a dish, cover it with an old t-shirt or towel and put it in a quiet place to happily start fermenting. Ideally, your jar will be on top on a cabinet or on a table where it will not be disturbed. The best place is away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F.

Place your sauerkraut on a dish or in a large bowl. Usually there will be liquid coming out of the jar as it ferments; this way any liquid escaping is caught and will not make a mess.

Finally, cover your sauerkraut with a towel or old t-shirt and keep it undisturbed. Check once a day, pushing out air bubbles and adding more water if needed. It should be ready in about 4 days.

Check Daily. Once a day, be sure to check your cabbage. Open the lid and push down the cabbage to release any air bubbles. If necessary, add a small amount of additional water and salt. By the 2nd day, the cabbage has usually been pressed down enough that there is some extra space in the jar. At that point, add the small baby-food jar or glass cup with rock inside to keep the cabbage submerged under water.

Taste after 4 days. Small batches of sauerkraut like this can be finished in as little as 4 days. On the 4th day, taste your cabbage. If you’re happy with the results, you can transfer your sauerkraut to the fridge where it will continue to ferment, although much more slowly. You can also keep it out to ferment for up to another 10 days, but you must check it every day, press out any air bubbles and add additional water and salt if necessary.

Note: It’s normal to see air bubbles coming through the cabbage during fermentation. When you press them down daily, you are eliminating the air space between the cabbage. In some cases if you forget a day, you may start to see mold, dark scum or smell a bad odor from the cabbage. If the scum can be skimmed off, then it’s ok to do so. If there is a bad smell or visible mold, I recommend to throw out the batch and start over.

When your sauerkraut is ready, put the large container in the fridge or transfer the sauerkraut to smaller jars and then refrigerate. Raw sauerkraut is a fermented product and will stay fresh for a few months. Once you open a jar and start eating it, it’s best to consume the sauerkraut within 30 days.

After 4 days, start tasting your batch. When you like the taste, you can transfer to smaller jars to put in fridge…or share with family and friends!

Making Large Batches of Sauerkraut

You can make much larger batches of sauerkraut in a ceramic fermentation crock, but the crocks are very expensive. It’s probably a good idea to try fermenting in glass mason jars first and see if you actually enjoy eating sauerkraut before making the investment in a crock. (One benefit of the large crock is that you don’t have to check it daily. The weights in the crock keep the air bubbles out.) Over time, if you find you want to make larger batches, then definitely consider making the leap.

How is Sauerkraut Fermented?

Raw sauerkraut is made by a process called lacto-fermentation. We can ferment cabbage thanks to the good bacteria that naturally exist on the surface of the cabbage leaves (and many other veggies too). Food becomes fermented when the “good” lactobacilli bacteria convert their sugars and starches into lactic acid. This is a natural preservative that inhibits the growth of harmful bacteria. The lactic acid also promotes the growth of healthy flora throughout the intestine. Sauerkraut contains high levels of glucosinolates. These compounds have been shown to have anti-cancer activity.

The diets of every traditional culture have included some kind of lacto-fermented food. Kimchi from Korea and cortido from Latin America are 2 examples of traditionally fermented vegetables made from lacto-fermentation. In Europe, people fermented sauerkraut, grape leaves, herbs, and root vegetables. Lacto-fermented veggies are nutrient-dense, enzyme rich, a raw food, vegan, vegetarian and gluten-free. And they taste yummy too! Fermented cabbage is one of my favorite foods for a mini-daily detox and a balanced raw food diet!

More on Fermented Foods: