Rainbow Slaw

Cole slaw with seeds and pine nuts - delicious healthy vegetarian food. On a dark rustic wooden background

  • Did you know that cabbage was one of two vegetable types (the other type was root vegetables) found to be a mainstay for prevention of type 2 diabetes in a recent study of over 57,000 adults in the country of Denmark? In this very large-scale study, adults who closely followed the Healthy Nordik Food Index were found to have the lowest incidence of type 2 diabetes. Importantly, this key health benefit was linked to six food intake categories: (1) fish, (2) rye bread, (3) oatmeal, (4) apples and pears, (5) root vegetables, and (6) cabbage!
  • Researchers have now identified nearly 20 different flavonoids and 15 different phenols in cabbage, all of which have demonstrated antioxidant activity. This impressive list of antioxidant phytonutrients in cabbage is one key reason why an increasing number of studies link cabbage intake to decreased risk of several cardiovascular diseases.
  • While cardiovascular protection and decreased risk of type 2 diabetes have been areas of increased research interest with respect to cabbage intake, it is the area of cancer prevention that still offers the largest number of health-related studies for this cruciferous vegetable. To date, more than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates.
  • Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience the problem of chronic inflammation. Especially when combined together with oxidative stress, chronic inflammation is a risk factor for development of cancer.
  • The anthocyanins found in red cabbage are well-documented anti-inflammatory compounds and make red cabbage a standout anti-inflammatory food for this reason. However, all types of cabbage contain significant amounts of polyphenols that provide anti-inflammatory benefits. Anthocyanins are also compounds that fall into the general category of polyphenols known as flavonoids, and they are definitely not the only important flavonoids provided by cabbage. Included in the list of cabbage flavonoids are the following anti-inflammatory compounds: artemetin, betanidin, butein, equol, hydroxyflavone, kaempferol, luteolin, malvidin, naringenin, pelargonodin, purpurogalin, quercitol, and tetrahydrochalcone.
  • Given the roles of oxidative stress and chronic inflammation as risk factors for cancer, the antioxidant and anti-inflammatory richness of cabbage would provide anti-cancer health benefits without the addition of cabbage’s glucosinolates. But glucosinolates are cabbage’s trump card with regard to “anti-cancer” benefits. The glucosinolates found in cabbage can be converted into isothiocyanate compounds that are cancer preventive for a variety of different cancers, including bladder cancer, breast cancer, colon cancer, and prostate cancer. (1)


1/2  medium cabbage

2 large carrots

1/2 medium savoy cabbage

1/4 cup pine nuts

1/4 cup pumpkin seeds

handful chopped parsley

handful sesame seeds for topping (optional)

For the dressing

1 cup cold pressed extra virgin olive oil

1/4 cup cashews (soaked 2-4 hours)

1/8 cup lemon juice

2-3 garlic cloves

Himalayan or sea salt to taste


  1. Chop/shred cabbage.
  2. Julienne carrots on a mandolin.
  3. Combine all ingredients in a large bowl.
  4. To make the dressing, blend all ingredients in a blender and pour over the vegetables. Toss to coat evenly.
  5. Add in more lemon juice, olive oil, salt and/or spices of your choice as needed.

This salad will keep for a few days in the fridge.


Mango Spinach Smoothie Bowl

mango smoothieSmoothies are fun to drink but have you tried a smoothie bowl yet? It’s the same delicious smoothie, just thicker and with lots of fun toppings. My kids love mangoes and spinach, therefore this is one of their favorite breakfasts.


2 cups chopped frozen or fresh mango
1 banana
1 cup spinach
a little water if needed
toppings of your choice (chopped banana, berries, coconut flakes, seeds, or chocolate shavings if craving chocolate)

Throw mango pieces and banana into a high speed blender and blend until smooth. Add a little bit of water if needed.Transfer to bowls and top these babies away with what your heart desires.



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Chewy-Crunchy Brownies (gluten free, raw, vegan)

2015-10-16 18.02.33Raw brownies and truffles are probably the quickest raw desserts you can make. Seriously! Throw some nuts and dry fruit together, add a splash of vanilla or almond extract, and they’re good to go – straight into you tummy! If you’re feeling fancy – add things like coconut flakes, cacao nibs, superfood powders or dip them in raw dark or white chocolate and top with fresh berries. If you love brownies, you really don’t need to bake them! Save your time and treat your body nicer at the same time. How does that sound?

2015-10-16 16.37.12

To make these treats I used cashews and dates, but you can use any nuts you have in your pantry. I also added cacao nibs for crunchiness and extra health benefits, and camu camu powder (vitamin C boost – we need that in fall, don’t we?).

2015-10-16 16.31.39


1 cup  cashews soaked for about 4 hours

1 cup dates

1/4 cup cacao nibs

1 tsp vanilla extract

1 tsp camu powder (optional)

hemp seeds and raspberries for topping (optional)


  1. Process cashews, dates, vanilla extract, and camu powder in a food processor with an S-shaped blade.
  2. Stop it half way before the ingredients begin to stik and add cacao nibs.
  3. Shape the dough into a slab. Sprinkle with hemp seeds.
  4. Set in the freezer for about 20-30 minutes to chill (or eat right away!). Top with raspberries before serving.
  5. 2015-10-16 18.51.41
  6. 2015-10-16 18.01.51



E-Book Promotion


New low price on this beautiful E-cookbook (PDF file download) as a thank you to all of my readers!

  • This book contains 85 recipes of main dishes, salads, soups, desserts, smoothies, juices, and appetizers.
  • You can have the e-version of this collection of delicious meals at your fingertips right now- take a step toward claiming your health back today! This book will guide you through the transition and open a totally new world of uncooking!

One can eat healthy without sacrificing texture or taste. And the process doesn’t have to be intimidating. Whether you’re a seasoned raw foodist or a newbie/experimenter, all can benefit and find something new in this book.

E-Book (PDF File)

$14  $9.99 BUY HERE

Raw living foods can nourish your body, restore imbalances, help rid your body of impurities, energize you, and prolong your life and beauty. Many people are reluctant to try a high raw lifestyle out of fear they won’t succeed and/or won’t be able to quit their food addictions. Some are afraid the whole uncooking thing is too complicated with hard-to-find ingredients and techniques.
Try Raw is a wonderful guide for those interested in experimenting with a high raw/raw diet and those who are already familiar with it. This beautiful book is filled with quick tips and tricks on detoxification, transitioning, basic equipment, ingredients and more. It includes some simple recipes that are practical for a day to day life, and some that are fancier for a special occasion or a party. All of them are flexible, easy to follow, and most only require basic ingredients and allow substitutions.
These recipes are gluten-free, do not contain trans fats, refined sugars, artificial flavorings and colorings, preservatives – just wholesome foods that will nourish your body.
Try Raw recipes will feed your body and soul. And the best part is there’s NO DEHYDRATOR needed! Recipes include:
Raw Pancakes
Sprouted Buckwheat Porridge
Cherry Milkshake
Raw Tacos
Rainbow Pad Thai with Mango Dressing
Stuffed Bell Peppers
Coconut Biscuits
Summer Rolls with Peanut Dipping Sauce
Three Layer Fruit Tart
Fudgy Brownies
Detox Salad
Fudge Candy
Immunity Tonic
Berry Energy Smoothie
And only in this book you will find several traditional delicious Slavic recipes including:
Vareniki with Sweet ‘Cheese’
Okroshka – Russian Summer Soup
Olivier Salad (Potato-type Salad)







2015-10-10 17.47.44

Teas in Bulk? Yes, Please!

Hi, darlings!

Several of you have asked me about teas – what kinds/brands I use, which ones I like and recommend, etc.

I prefer organic herbal teas without weird additives and usually in bulk! Herbs can boost your metabolism, stimulate digestion, and prevent and alleviate numerous health conditions.

These are the ones we usually keep in stock:

  1. Frontier Natural Products Organic Tea Lemon Ginger (my fave – you can be sure I’m sipping this brew as I’m writing  haha )

This is a generous one pound bag of great quality herbs. Ingredients are simply A-M-A-Z-I-N-G and include: organic roasted chicory root, organic ginger root, organic orange peel, organic lemongrass, organic lemon essential oil, organic hibiscus flowers, organic coriander seed, organic chips. If you are a tea lover and enjoy experiencing new kinds and flavors like I do, most definitely try this lemon ginger tea! It makes a flavorful and rich-in-color concoction. The herb combination provide your body with multiple benefits, some of which include:

-Chicory root

  • liver supporting properties
  • anti-inflammatory properties (useful in managing joint problems, including osteoarthritis)
  • source of inulin
  •  might assist in curing arrhythmias, fibrillation, and tachycardia, a state where the heartbeat is too quick. Additionally, it may be highly successful in treating thrombosis.
  •  functions like an all-natural laxative and may alleviate the distress of constipation. In one study people who used the nutritional supplement containing chicory found decreased difficulty when trying to use the bathroom, not to mention increased digestion.
  • rich in antioxidants, which, in plants, commonly come in the kind of compounds called phenolics.
  • raises the circulation of bile, which supports digestion. Chicory root might help optimize blood composition and may be worth consideration by anyone trying to reach the best liver and gallbladder health because additional bile helps break down fats.

*possible side effects:

There are some documented issues with using chicory if you’re pregnant or planning on breastfeeding. Chicory is an emmenagogue herb, which results in your body’s capability in having a period. What this means is that chicory may cause your menstrual period to begin before it otherwise would. Chicory is likewise a herb, which could lead to something similar to an abortion. It’s recommended to prevent making use of chicory if either of these 2 states (maternity/breastfeeding) relate to you personally.

Another potential complication of chicory entails its potential interaction with particular drugs. Chicory might interact with medicines recommended for cardiac circumstances, particularly medicines which are metabolized by means of an enzyme called cytochrome P-450. Therefore, you always need to talk about making any changes like this with your doctor.


  • helps treat numerous health conditions, such as nervous disorders, stomach problems, fevers, arthritis, menstrual problems and even cancer.

    This plant was used by the ancient Chinese to help treat the flu, colds, gas, cramps, pain and as a digestive aid.


Ginger Root:

  •  well known as a remedy for travel sickness, nausea and indigestion. It is a warming remedy, ideal for boosting the circulation, lowering high blood pressure and keeping the blood thin in higher doses.
  •  anti-viral and makes a warming cold and flu remedy.
  • a powerful anti-inflammatory herb and there has been much recent interest in its use for joint problems.
  •  is a medicinal herb used primarily for the treatment of Dyspepsia (discomfort after eating), this includes the symptoms of bloating, heartburn, flatulence, and nausea. It is also considered helpful as a preventative for motion sickness and as a digestive.
  • Due to it’s antispasmodic characteristic some people have used it to help ease menstrual cramps. In some traditional systems it is credited with the ability to treat arthritis, fevers, headaches, and toothaches.

Hibiscus Flowers:

  • Studies have shown that drinking hibiscus tea can effectively lower high blood pressure and reduce high cholesterol levels in many individuals.

2. Matcha Tea


Matcha is a type of green tea that comes in powdered form. Matcha tea is prepared by whisking matcha powder with hot water, which forms a frothy liquid. Matcha powder is also sometimes used as an ingredient in foods and non-tea beverages (such as smoothies). Some of the benefits are:

  • High in antioxidants
  • Increases energy levels
  • boosts immune system
  • detoxifies
  • enhances mood
  • helps prevent cancer
  • lowers cholesterol
  • improves skin

3. Peppermint Leaf Tea


Peppermint tea is a delicious and refreshing way to boost your overall health in a number of ways, due to its ability to improve digestion, reduce pain, eliminate inflammation, relax the body and mind, cure bad breath, aids in weight loss and boosts the immune system. Its impact on the digestive system is considerable, and its base element of menthol is perhaps the most valuable part of its organic structure.

4. Gunpowder Green Tea


Green tea is the healthiest beverage on the planet. It is loaded with antioxidants and nutrients that have powerful effects on the body. This includes improved brain function, fat loss, a lower risk of cancer and many other incredible benefits.

  • It is loaded with polyphenols like flavonoids and catechins, which function as powerful antioxidants (1). These substances can reduce the formation of free radicals in the body, protecting cells and molecules from damage. These free radicals are known to play a role in aging and all sorts of diseases. One of the more powerful compounds in green tea is the antioxidant Epigallocatechin Gallate (EGCG), which has been studied to treat various diseases and may be one of the main reasons green tea has such powerful medicinal properties. Green tea also has small amounts of minerals that are important for health.
  • green tea contains more than just caffeine. It also has the amino acid L-theanine, which is able to cross the blood-brain barrier (2). L-theanine increases the activity of the inhibitory neurotransmitter GABA, which has anti-anxiety effects. It also increases dopamine and the production of alpha waves in the brain.Studies show that caffeine and L-theanine can have synergistic effects. The combination of the two is particularly potent at improving brain function. Because of the L-theanine and the smaller dose of caffeine, green tea can give you a much milder and different kind of “buzz” than coffee.
  • Green tea increases fat burning and Improves physical performance (3, 4, 5).
  • A meta-analysis of observational studies found that women who drank the most green tea had a 22% lower risk of developing breast cancer, the most common cancer in women (6).
  • One study found that men drinking green tea had a 48% lower risk of developing prostate cancer, which is the most common cancer in men (7).
  • A study of 69,710 Chinese women found that green tea drinkers had a 57% lower risk of colorectal cancer (8).
  • Green Tea May Protect Your Brain in Old Age, Lowering Your Risk of Alzheimer’s and Parkinson’s (9).
  • Some studies show that they can kill bacteria and inhibit viruses like the influenza virus, potentially lowering your risk of infections (10).

The other teas I buy are

  • Positively Tea Company Irish Breakfast Tea – I believe this is the BEST black tea I have ever tasted in my life (it is my hubby’s favorite). We have given it to many of our friends and they concluded the same.
  • Raspberry leaf
  • Traditional Medicinals Teas


Hope this list helps! Drink to your healt! 😛





fruit raw

Enzymes are more than you ever thought. Longevity and enzymes.

Interview with Dr. Edward Howell on Enzymes

This interview first appeared in the Healthview Newsletter.


In an exclusive interview, food enzyme researcher Dr. Edward Howell tells why he believes:

 “Enzymes may be the key factor in preventing chronic disease and extending the human lifespan.”

Edward Howell was born in Chicago in 1898.  He was on the professional staff of the Lindlahr Sanitarium, where he remained for six years.  In 1930, he established a private facility for the treatment of chronic ailments by nutritional and physical methods.

Until he retired in 1970, Dr. Howell was busy in private practice three days each week.  The balance of his time he devoted to various kinds of research.

Dr. Howell is the first researcher to recognize the importance of the enzymes in food to human nutrition.  In this interview, Dr. Howell tells: What enzymes are, what they do in our bodies, why he believes a state of enzyme deficiency stress exists in most people, and finally, what he believes you can do about it.



“Neither vitamins, minerals or hormones can do any work – without enzymes.”

HEALTHVIEW:  What are enzymes?

HOWELL:  Enzymes are substances which make life possible. They are needed for every chemical reaction that occurs in our body.  Without enzymes, no activity at all would take place.  Neither vitamins, minerals, or hormones can do any work – without enzymes.


Think of it this way:  Enzymes are the “labor force” that builds your body just like construction workers are the labor force that builds your house.  You may have all the necessary building materials and lumber, but to build a house you need workers, which represent the vital life element.

Similarly, you may have all the nutrients – vitamins, proteins, minerals, etc., for your body, but you still need the enzymes – the life element – to keep the body alive and well.

HEALTHVIEW:  Are enzymes then just like chemical catalysts which speed up various reactions?

HOWELL:  No.  Enzymes are much more than catalysts.

Catalysts are only inert substances.  They possess none of the life energy we find in enzymes.  For instance, enzymes give off a kind of radiation when they work.  This is not true of catalysts.

In addition, although enzymes contain proteins – and some contain vitamins – the activity factor in enzymes has never been synthesized.

Moreover, there is no combination of proteins or any combination of amino acids or any other substance which will give enzyme activity.  There are proteins present in enzymes. However, they serve only as carriers of the enzyme activity factors.

Therefore, we can say that enzymes consist of protein carriers charged with energy factors just as a battery consists of metallic plates charged with electrical energy.

HEALTHVIEW:  Where do the enzymes in our bodies come from?

OWELL:  It seems that we inherit a certain enzyme potential at birth.

This limited supply of activity factors or life force must last us a lifetime.  It’s just as if you inherited a certain amount of money.  If the movement is all one way – all spending and no income – you will run out of money.

Likewise, the faster you use up your supply of enzyme activity, the quicker you will run out.  Experiments at various universities have shown that, regardless of the species, the faster the metabolic rate, the shorter the lifespan.

Other things being equal, you live as long as your body has enzyme activity factors to make enzymes from.  When it gets to the point that you can’t make certain enzymes, then your life ends.

Whenever a food is boiled at 212 degrees, the enzymes in it are 100% destroyed.”

HEALTHVIEW:  Do people do anything which causes them to waste their limited enzyme supply?

HOWELL:  Yes.  Just about every single person eats a diet of mainly cooked foods.  Keep in mind that whenever a food is boiled at 212 degrees, the enzymes in it are 100% destroyed.

If enzymes were in the food we eat, they would do some or even a considerable part of the work of digestion by themselves.  However, when you eat cooked, enzyme-free food, this forces the body itself to make the enzymes needed for digestion.  This depletes the body’s limited enzyme capacity.




HEALTHVIEW:  How serious is this strain on our enzyme “bank” caused by diets of mostly cooked food?


HOWELL:  I believe it’s one of the paramount causes of premature aging and early death.  I also believe it’s the underlying cause of almost all degenerative disease.


To begin with, if the body is overburdened to supply many enzymes to the saliva, gastric juice, pancreatic juice and intestinal juice, then it must curtail the production of enzymes for other purposes.


If this occurs, then how can the body also make enough enzymes to run the brain, heart, kidneys, lungs, muscles and other organs and tissues?


This “stealing” of enzymes from other parts of the body to service the digestive tract sets up a competition for enzymes among the various organ systems and tissues of the body.


The resulting metabolic dislocations may be the direct cause of cancer, coronary heart disease, diabetes, and many other chronic incurable diseases.


This state of enzyme deficiency stress exists in the majority of persons on the civilized, enzyme-free diet.

HEALTHVIEW:  Did human disease begin when man started cooking his food?

HOWELL:  This is what the evidence indicates.

For example, the Neanderthal Man of 50,000 years ago used fire extensively in his cooking.  He lived in caves and ate mostly roasted meat from the continuous fires which warmed the caves.  These statements are documented by scientific evidence in my published and unpublished works.


From fossil evidence, we know that the Neanderthal Man suffered from fully-developed crippling arthritis.  It’s possible that the Neanderthal Man also had diabetes or cancer or kidney disease and so forth.  However, we’ll never know since all soft tissues have disappeared without a trace.


Incidentally, another inhabitant of the caves was the cave bear.  This creature protected the Neanderthal Man from the cave tiger, who also wanted the protection of the cave to avoid the frigid weather.  The cave bear, according to paleontologists, was a partially domesticated animal and most likely lived on the same roasted meat that the cave man ate.

Like the cave man, the cave bear also suffered from chronic, deforming arthritis.

HEALTHVIEW:  Isn’t it possible that cold weather, not cooked food, was responsible for the arthritis of the Neanderthal Man?

HOWELL:  No, I don’t think weather had much to do with it.

For example, consider the primitive Eskimo.  He lived in an environment just as frigid as that of the Neanderthal Man. And yet, the Eskimo never suffered from arthritis and other chronic diseases.

However, the Eskimo ate large amounts of raw food. The meat he ate was only slightly heated and was raw in the center.  Therefore, the Eskimo received a large quantity of food enzymes with every meal.

In fact, the word Eskimo itself comes from an Indian expression which means, “He who eats it raw.”

Incidentally, there is no tradition of medicine men among the Eskimo people.  But among groups like the North American Indian, who ate cooked food extensively, the medicine man had a prominent position in the tribe.

“Decreased enzyme levels are found in a number of chronic ailments.”

HEALTHVIEW:  What evidence is there that human beings suffer from food enzyme deficiency?

HOWELL:  There’s so much evidence that I can only briefly summarize a small fraction of it.  Over the last 40 years, I have collected thousands of scientific documents to document my theories.

To begin with, human beings have the lowest levels of starch digesting enzymes in their blood of any creature.  We also have the highest level of these enzymes in the urine, meaning that they are being used up faster.

There’s other evidence showing that these low enzyme levels are not due to a peculiarity of our species.  Instead, they are due to the large amounts of cooked starch we eat.

Also, we know that decreased enzyme levels are found in a number of chronic ailments, such as allergies, skin disease, and even serious diseases like diabetes and cancer.

In addition, incriminating evidence indicates that cooked, enzyme-free diets contribute to a pathological over-enlargement of the pituitary gland, which regulates the other glands.  Furthermore, there is research showing that almost 100% of the people over 50 dying from accidental causes were found to have defective pituitary glands.

Next, I believe that food enzyme deficiency is the cause of the exaggerated maturation of today’s children and teenagers.  It is also an important cause of overweight in many children and adults.

Many animal experiments have shown that enzyme-deficient diets produce a much more rapid maturation than usual.  Animals on cooked diets are also much heavier than their counterparts on raw diets.

Another piece of related evidence is that farmers use cooked potatoes to fatten pigs for market.  They’ve found that pigs on cooked potatoes fatten faster and more economically than pigs on raw potatoes.

This evidence shows the great difference between cooked calories and raw calories.  Indeed, from my work in a sanitarium many years ago, I’ve found that it was impossible to get people fat on raw foods, regardless of the calorie intake.

Incidentally, another effect associated with food enzyme deficiency is that the size of the brain decreases.  In addition, the thyroid over enlarges, even in the presence of adequate iodine.  This has been shown in a number of species.  Of course, you can’t prove it on human beings.  The evidence, however, is very suggestive.

HEALTHVIEW:  What else is there?

HOWELL:  Next, consider that the human pancreas is burdened with enzyme production far in excess of any creature living on a raw food diet.  In fact, in proportion to body weight, the human pancreas is more than twice as heavy as that of a cow.

Human beings eat mainly cooked food, while cows eat raw grass.

Then, there is evidence that rats on a cooked diet have a pancreas about twice as heavy as rats on a raw diet.

Moreover, evidence shows that the human pancreas is one of the heaviest in the animal kingdom, when you adjust for total body weight.

This over enlargement of the human pancreas is just as dangerous – probably even more so – than an over enlargement of the heart, the thyroid and so on.  The overproduction of enzymes in humans is a pathological adaptation to a diet of enzyme-free foods.

The pancreas is not the only part of the body that over secretes enzymes when the diet is cooked.  In addition, there are the human salivary glands, which produce enzymes to a degree never found in wild animals on their natural foods.

In fact, some animals on a raw diet do not have any enzymes at all in their saliva.  The cow and sheep produce torrents of saliva with no enzymes in it.

Dogs, for instance, also secrete no enzymes in their saliva when they’re eating a raw diet.  However, if you start giving them cooked starchy food, their salivary glands will start producing starch-digesting enzymes within 10 days.

In addition, there’s more evidence that the enzymes in saliva represent a pathological and not a normal situation.  To begin with, salivary enzymes cannot digest raw starch.  This is something I demonstrated in the laboratory.

The enzymes in saliva will only attack a piece of starch once it’s cooked.  Therefore, we see that the body will channel some of its limited enzyme producing capacity into saliva only if it has to.

Incidentally, there is some provocative animal research which I have done in my own laboratory some years ago.  If you’d like, I can explain it now for your readers.

HEALTHVIEW:  Yes, please do.

HOWELL:  I fed one group of rats a cooked diet and one group a raw diet and let them live out their lifespan to see which group would live longer.

The first group got a combination of raw meat and various raw vegetables and grains.  The second group got the same foods boiled and therefore enzyme-free.  I kept these rats until they died, which took about three years.

As the experiment came to a close, the results surprised me.  It turned out that there was no great difference between the life spans of the two groups.  Later on, I discovered the reason.

It turned out that the rats on the cooked diet were still getting enzymes, but from an unexpected source.  They had been eating their own feces, which contained the enzymes excreted from their own bodies.

All feces, including those of human beings, contain the enzymes that the body has used.  My rats had been recycling their own enzymes to use them over again.  And that’s why they lived as long as the rats on the raw diet.

Incidentally, the practice of eating feces is almost universal among today’s laboratory animals.  Although these animals receive “scientific” diets containing all known vitamins and minerals, the animals instinctively know they need enzymes.  Because of this, they eat their own feces.

In fact, the animals on these scientific diets develop most of the chronic human degenerative diseases if they are allowed to live out their life spans.  This shows that vitamins and minerals alone are not sufficient for health.

“During fasting, the body’s enzymes are free to work on repairing and removing diseased tissues.”

HEALTHVIEW:  How do you know that people would benefit from additional enzyme intake?

HOWELL:  To me, the most impressive evidence that people need enzymes is what occurs as a result of therapeutic fasting.  As you know, I spent some years in a sanitarium working with patients on various fasting programs.

When a person fasts, there is an immediate halt to the production of digestive enzymes.  The enzymes in saliva, gastric juice and pancreatic juice dwindle and become scarce.  During fasting, the body’s enzymes are free to work on repairing and removing diseased tissues.

Civilized people eat such large quantities of cooked foods that their enzyme systems are kept busy digesting food.  As a result, the body lacks the enzymes needed to maintain the tissues in good health.

Most people who fast go through what is called a healing crisis.  The patients may feel nausea, vomiting and dizziness.  What’s happening is that the enzymes are working to change the unhealthy structure of the body.  The enzymes attack pathological tissues and break down undigested and unprocessed substances; and these then get thrown off through the bowels, through vomiting, or via the skin.

HEALTHVIEW:  When people get enzymes from food, aren’t they destroyed by stomach acid and therefore of little or no value?

HOWELL:  This is not true.  Although most nutritionists claim that enzymes in food are destroyed in the stomach, they overlook two important facts.

First of all, when you eat food, acid secretion is minimal for at least thirty minutes.  As the food goes down the esophagus, it drops into the top portion of the stomach.  This is called the cardiac section, since it’s closer to the heart.

The rest of the stomach remains flat and closed while the cardiac section opens up to accommodate the food. During the time the food sits in the upper section, little acid or enzymes are secreted by the body.  The enzymes in the food itself go about digesting the food.  The more of this self-digestion that occurs, the less work the body has to do later.

When this 30 to 45 minute period is over, the bottom section of the stomach opens up and the body starts secreting acid and enzymes.  Even at this point, the food enzymes are not inactivated until the acid level becomes prohibitive.  You see, food enzymes can tolerate chemical environments many times more acid than neutral.

HEALTHVIEW:  Do animals also have a special section of the stomach where food digests itself?

HOWELL:  Absolutely.  In fact, some creatures have what I call a food enzyme stomach.

There are the cheek pouches of monkeys and rodents, the crop of many species of birds, and the first stomachs of whales, dolphins and porpoises.

When birds, for instance, swallow seeds or grains, these grains lie in the crop for 8 to 12 hours.  As they sit, they absorb moisture, swell up and begin to germinate.  During germination, enzymes are formed which do the work of digesting the seeds and grains.

Whales, dolphins and porpoises have a first stomach which secretes no enzymes.  Whales, for example, swallow large quantities of food without chewing it.  The food simply decomposes and digests itself.  In the flesh of the fish and other marine life the whale eats is an enzyme, called cathepsin, which breaks down the fish once it has died.  In fact, this enzyme is present in almost all creatures.

After the whale’s catch has liquefied itself, it passes through a small hole into the whale’s second stomach.

I mystifies scientists how the whale’s catch can get through that small hole into the second stomach.  They have no idea that self-digestion was at work.

“Vegetables and fruits are not concentrated sources of enzymes.”

EALTHVIEW:  Most – if not all of us, eat lots of cooked foods every day.  Can we make up for this enzyme loss by eating raw foods in addition?

HOWELL:  No.  Cooked foods cause such a large drain on our enzyme supply that you can’t make it up by eating raw foods.

In addition, vegetables and fruits are not concentrated sources of enzymes.  When produce ripens, enzymes are present to do the ripening.  However, once the ripening is finished, some of the enzymes leave and go back into the stem and seeds.

For example, when companies want to get enzymes from papaya, a tropical fruit, they use the juice of unripe papaya.  The ripe papaya itself has no great concentration of enzymes.

HEALTHVIEW:  Are there any foods particularly high in enzymes?

HOWELL:  Bananas, avocadoes and mangoes are good sources.  In general, foods having a higher calorie content are richer in enzymes.

HEALTHVIEW:  Do you recommend all raw foods as sources of enzymes?

HOWELL:  No.  There are some foods, seeds and nuts, that contain what are called enzyme inhibitors.

These enzyme inhibitors are present for the protection of the seed.  Nature doesn’t want the seed to germinate prematurely and lose its life.  It wants to make sure that the seed is present in soil with sufficient moisture to grow and continue the species.

Therefore, when you eat raw seeds or raw nuts, you are swallowing enzyme inhibitors which will neutralize some of the enzymes your body produces.  In fact, eating foods with enzyme inhibitors causes a swelling of the pancreas.

All nuts and seeds contain these inhibitors.  Raw peanuts, for example, contain an especially large amount. Raw wheat germ is also one of the worst offenders.  In addition, all peas, beans and lentils contain some.

Potatoes, which are seeds, have enzyme inhibitors.  In eggs, which are also seeds, the inhibitor is contained mainly in the egg white.

As a general rule, enzyme inhibitors are confined to the seed portions of food.  For instance, the eyes of potatoes. The inhibitors are not present in the fleshy portions of fruits or in the leaves and stems of vegetables.

There are two ways to destroy enzyme inhibitors.  The first is cooking, however, this also destroys the enzymes.  The second way, which is preferable, is sprouting.  This destroys the enzyme inhibitors and also increases the enzyme content from a factor of 3 to 6.

Some foods, like soybeans, must be especially well heated to destroy the inhibitors.  For example, many of the soy flours and powders on the market were not heated enough to destroy the inhibitors.

There is one other way to neutralize enzyme inhibitors, but we’ll get to it in just a minute.

HEALTHVIEW:  You said that it’s not possible to overcome the enzyme drain of cooked foods just by eating other raw foods.  What then can people do?

HOWELL:  The only solution is to take capsules of concentrated plant enzymes.

The capsules should be opened and sprinkled on the food or chewed with the meal.  This way, the enzymes can go to work immediately.  Incidentally, taking extra enzymes is the third way to neutralize the enzyme inhibitors in unsprouted seeds and nuts.

Concentrated plant enzymes or fungus enzymes are better for predigestion of food than tablets of pancreatic enzymes.  This is because plant enzymes can work in the acidity of the stomach, whereas pancreatic enzymes only work best in the alkalinity of the small intestine.

If the enzyme tablet has an enteric coating, then it’s not suitable, since it will only release after it has passed the stomach.  By this time, it’s too late for food predigestion.  The body itself has already used its own enzymes to digest the food.

“We see that enzymeless diets cause a 30% reduction in animal lifespan.”

HEALTHVIEW:  Would people benefit from taking enzymes, even if they have no problem with digestion or if they eat mainly raw foods?

HOWELL:  They probably would benefit.  Our bodies use up enzymes in so many ways that it pays to maintain your enzyme bank, regardless of what you eat.

For example, enzymes are used up faster during certain illnesses, during extremely hot or cold weather, and during strenuous exercise.

Also, keep in mind that any enzymes that are taken are not wasted since they add to the enzyme pool of your body.

Furthermore, as we pass our prime, the amount of enzymes in our bodies and excreted in our sweat and urine continues to decline until we die.  In fact, low enzyme levels are associated with old age and chronic disease.

So far, there’s not much hard evidence on whether taking additional enzymes will extend the lifespan.  However, we do know that laboratory rats that eat some raw foods will live about three years.  Rats that eat enzymeless chow diets will live only two years.  Thus, we see that enzymeless diets cause a 30% reduction in lifespan.

If this held true for human beings, it may mean that people could extend their life spans by 20 or more years — just by maintaining proper enzyme levels.


pumkin cake

Pumpkin Pie/Cake (raw, vegan, gluten free)

The fall is in the air! The trees will be putting on an autumn show in all shades of red, yellow, purple, and brown soon. The splendor of crisp fall days and vibrant leaves bring  such cozy and warm feelings to my soul 😛 . Aaaand the pumpkin season has began and we got a bunch of them already – one for smoothies, one for soup, a couple for the front porch décor and several for kids’ crafts and painting. Pumpkins come in an unbelievable multitude of colors, shapes and sizes. Jack-o’-lanterns are the symbol of Halloween but don’t overlook pumpkins as a source of nutrition.

Pumpkin is rich in fiber, which slows digestion .

Pumpkin keeps you feeling fuller longer and also a low-calorie superstar.

pumkin cake

Pumpkin’s brilliant orange coloring comes from its ample supply of beta-carotene, which is converted to vitamin A in the body.

Vitamin A is essential for eye health and helps the retina absorb and process light. A single cup of pumpkin contains over 200% of most people’s recommended daily intake of vitamin A, making it an outstanding option for optical health.

Pumpkin also contains lutein and zeaxanthin, two antioxidants that are thought to help prevent cataracts and may even slow the development of macular degeneration.


Looking for a way to ward off illness and improve your immune system?

Try pumpkin. The large shot of vitamin A the fruit provides helps your body fight infections, viruses and infectious diseases. Pumpkin oil even helps fight various bacterial and fungal infections. Plus, pumpkin is packed with nearly 20 percent of the recommended amount of daily vitamin C, which may help you recover from colds faster. Perhaps, that’s the reason mother Nature gives us pumpkins and carrots (which also contains large amounts of vitamin A right before the cold winter starts – to load us with the essential nutrients that will keep our bodies strong and cold/flu free.

Pumpkin may lower cancer risk

Beta-carotene is great for your eyes and skin, but you know what else it’s good for? Fighting cancer. Research shows people who eat a beta-carotene rich diet may have a lower risk of some types of cancer, including prostate and lung cancer.

It may help treat diabetes

In scientific tests, pumpkin has been shown to reduce blood glucose levels, improve glucose tolerance and increase the amount of insulin the body produces. More testing needs to be done before we can say for sure what pumpkin’s benefits for diabetics will be, but if you have diabetes, munching on pumpkin certainly won’t hurt.

Many people consider pumpkin pie to be the essence of fall, reminding them of crisp falling leaves, cool evenings and the approaching holidays.  This pie recipe is raw, vegan, gluten-free, flour-free without any added sugars. The crust layer dough is so delicious – kids and I ate it by spoonfuls!

pumkin pie


for the crust layer:

2 cups walnuts, soaked for at least 4 hours or overnight

1 1/3 cup dates

3 tbs lemon juice

1 tp cinnamon

for the top layer:

2 cups chopped pumpkin

1 banana

3-4 tbs raw honey or maple syrup

1/4 cup orange juice

1/2 tsp cinnamon

1/2 tsp nutmeg or pumpkin spice

*note: add 1/2 cup soaked for several hours cashews for a richer and creamier layer


1. To make the crust, place walnuts, dates, lemon juice and cinnamon into a food processor with an S-shaped blade and process until you get a sticky dough and all ingredients are well incorporated.

2. Line a small pie dish or a round cake pan (I used a 4.5 inch in diameter) with plastic wrap and press the crust evenly into the pan.

3. To make the top pumpkin layer, place all ingredients – pumkin, banana, orange juice and spices into a highspeed blender like Vitamix and blend until smooth.

4. Pour the pumpkin batter over the crust and smooth out evenly.

5. Place this delicious creation in the freezer for a 2-3 hours to chill and set.

6. Take out the pie/cake carefull from the pan and place on a plate. Top with pumpkin seeds, goji berries or any other toppings. Savor it with a cup of tea or hot cacao any time of the day!


pumkin pied


oatmeal apple cookies

5-ingredient oatmeal cookies – perfect fall treats (raw, vegan, gluten-free)

20150924_104218Ah, the simple pleasure of biting into a warm oatmeal cookie… 😛

Whether you’re hosting a meal or just craving a sweet snack of your own, these cinnamon oat-apple-raisin cookies are guaranteed to hit the spot. This recipe is vegan – it is dairy-free, egg-free and flour-free. And they’re raw (unless you decide to bake them)! You can eat them guilt-free for breakfast, lunch or dinner! Or how about for breakfast, lunch AND dinner.  Haha.

I love oats and prepare them in many different ways – as raw granola, raw oat porridge, and COOKIES, of course! These babies are perfect fall cookies that go well with a glass of coconut milk or a steaming mug of hot chocolate. Yum! I’m kinda starting to drool as I’m typing right now 😆

Oats are great for our health – especially if they’re raw and sprouted, as they contain much lower amounts of phytic acid that can block the absorption of essential nutrients. Oats may help lower the risk of colorectal cancer, blood pressure and cholesterol levels. Cheers to sprouted oats!

oatmeal cookies


2 cups rolled oats (I used the sprouted kind from Blue Mountain Organics)

4 apples

1 cup raisins

3 tbs raw honey or maple syrup

1 tsp cinnamon (AND a pinch of pumpkin spice if desired)

oatmeal apple cookies


1. Grate 3 apples or blend in a blender. Cut the 4th apple into small pieces.

2. Place the oats, apples, raisins, honey and cinnamon/pumpkin spice  into a large bowl and mix.

3. Shape into cookies.

4. Dehydrate at 105 degrees for 12-18 hours depending on your dehydrator and the desired crispiness/chewiness. You can also bake them at the lowest temperature with the door cracked open the entire time to preserve nutrients, or bake them as you would regular cookies – they won’t be raw but still a healthier version to regular butter-laden treats.

Health and light to you darlings. 😉


oatmeal cookiesd



*If you’re feeling fancy, add goji berries and/or chia seeds to these babes. Enjoy!