I recently finished reading three very interesting books- The 80/10/10 Diet by Dr. Douglas Graham, 12 Steps to Raw Foods, and Green for Life both by Victoria Boutenko. I've increased my fruit intake and have been drinking lots of green smoothies in response to my reading, and realize that I feel a lot better taking in less fats and dehydrated foods. I'm looking forward to seeing how I feel in a month, as a result of this.
The 80/10/10 Diet has spurred some thoughts that I didn't consider in the past, specifically the idea that most raw vegans eat far too many calories from fat, and the concept that we must consume enough calories in order to be successful with a raw diet. I simply thought I'd eat when I was hungry and everything would be fine. I've also been under the impression that raw foods have more nutrients and so those who eat them don't need to consume as much food as people on cooked food diets.The thought of consuming the volume of fruit recommended for the 80/10/10 diet is overwhelming. I don't know if I could do that. In spite of this, I'm intrigued by the idea that it's the consumption of fat that creates problems for individuals with candida and diabetes, and not the sugar from fruits themselves.
I read with interest in Douglas Graham's book that apple cider vinegar is made with acetic and not malic acid. This is confusing to me as I've always heard that apple cider vinegar was the only one safe to ingest, and contains malic, not acetic acid. Maybe it's started with acetic, and then converts to malic acid. Is this even possible? Graham also states that all salts are toxic to the body, even sea salts. Interesting.
I signed up for Victoria Boutenko's newsletter , and received a terrific sounding recipe for lemon popppy seed cake today. I love lemon and decided on the spot that this is going to be my lunch or dinner today! Not sure yet if I'll adjust it so there's less fat but I'm thinking about it. The recipe comes from the Boutenkos' good friend and raw gourmet chef Josephine Lee from Medford Oregon. I'm including it for you below since it seems that this newsletter isn't yet in Victoria's archives. Maybe you like lemon as much as I do?
1 1/2 C ground/grated jicama
1 Granny Smith apple peeled & ground
2 C almonds soaked/dehydrated ground fine
4 T golden flax ground fine
1/4 C agave
1 tsp vanilla
lemon juice and zest of 1 lemon
1/2 C poppy seeds
Mix all ingredients and form in any shape you want; I made a 5 1/2" round dish lined with saran wrap.
Then top the first layer with frosting.
1 C coconut oil
Whip with beaters
Add 1/4 cup agave nectar, and juice and zest of 1/2-1 whole lemon
Spread quickly as it starts to melt a little
Sprinkle poppy seeds on sides
Top with lemon zest curls or slices
Place in refrigerator for an hour or so. Serve at room temperature.