garcinia cambogia and weight loss

You might have seen these little ads coming up on your Facebook page or you may even have heard that Dr Oz, TV personality made famous by Oprah,  has been talking about this exotic fruits.
Garcinia Cambogia. http://www.doctoroz.com/videos/garcinia-cambogia-newest-fastest-fat-buster-pt-1
It is a fruit grown across India and Southeast Asia and it is used there as a food and its rinds are used in some traditional recipes of south India.
Apparently it has a compound called hydroxycitric acid, which is said to promote weight loss and works as appetite suppressant.

Probably the main discussion here is not whether this works or not. We do sell them at the shop along with other things like gymnema and cha de burger, which are known to help with the weight loss.
What I want to write here is the obsession  and negative attitude to the whole weight issues in the society.
Myself, like many others I know, have experienced it and still have some voices in my head sometimes. I was too thin once and I was embarrassed  how I lost all the curves. I managed to put on weight and felt self conscious about my stomach. After all if I am not embracing myself as a soul I could always find many faults in my outer self.
I started to understand that I am not my body and yet how amazing my body is. Whatever we give attention to it only gets more prominent. There are always reasons why you have put on weight or lost weight ,  in an unconscious phycological way. when i finally realise the truth about who I really am and my full potential everything became much easier. I could listen to the "voice" and still let it not control me. ( I am still leaning though!)

I have been taking this powder for a month or so now and I did lose weight, though only 2 kg or so. It could just be a placebo effect anyway but I can confidently say it came from better place this time. I see this as a supplement like any other herbs or super foods that I take regularly to help my body to work in an ultimate way. astragalus and medicinal mushrooms for my immunity, marine phytoplankton for my nervous system, zeolite to detox, MSM and schisandra berry for my skin and hair, gynostemma for its adaptogenic effects etc etc. My diet is full of these amazing super, powerful "foods". It does not mean that i am only relying on them and eat and live the way that does not serve me well. I want to live so that I can accomplish works that I am here to do, and I want to do this with passion and energy. the holistic approach makes sense to me.

Maybe I was going too deep on this issue but i would like to hear what  your thoughts are.



Garcinia cambogia
Our Garcinia cambogia fruit powder is at least 50% extract, meaning each serving contains a 50% concentration of the HCA (Hydroxycitric acid).
HCA is effective at blocking the conversion of sugars and starches into fats by inhibiting the effects of the liver enzymes ATP Cytrate Lyase which is responsible for turning carbohydrates into stored fat. as well as it works to suppress appetite by raising the level of brain chemical called serotonin. Serotonin regulates mood and it is one of the chemicals produced when a person eats carbohydrate. It can sometimes lead to the craving for carbohydrate and sugary foods. Garcinia Cambogia naturally enhances serotonin without the need of eating carbohydrate.
It also is an anti-inflammatory, anti-microbial and anti-viral agent
Possible Benefits
- Appetite control
Weight reduction
- Reducing the body's ability to store fat 
- Helping with urinary & uterus conditions 
- Combating ulcers 
- Relieving conditions of the throat, chest colds, & cough
- Supporting healthy joints & connective tissue
- Creates a process in the body called thermogenesis
- Alleviating constipation 
- Supporting healthy liver function 
- Helping with colic 
- Fighting intestinal worms, parasites, & Ebola virus
- Combating some strains of the flu virus 
- Lowering cholesterol & triglycerides
- Helping with catarrhal conditions of the throat, urinary system, & uterus
Suggested Use: Mix 1 teaspoon with juice or water 30 minutes prior to meals

Bee pollen vegan , non- vegan, or ethically harvested?

it is one of a controversial  subject in a vegan industry. It is wildly known that honey is NOT vegan, as it is produced when bees digest nectar they have collected and then regurgitate it.
But how about Bee pollen?
Bee pollen is male seeds of flowers, that means it comes from a plat based source. It is an essential food for young bees and it takes a lot of effort to collect a small amount. Imagine this … a working bee has to work 8 hours a day for one month to collect just one teaspoon of bee pollen.  One teaspoon dose contains over 2.5 billion grains of flowers. I thought I was working long hours but obviously not as hard as these amazing creatures! so from that point of view I understand most vegans do avoid any bee products. however if it can be harvested consciously in my opinion (fallen pollen in a tray collected with care and gratitude)
Bee pollen is a true superfood, containing almost all the nutrients us humans need and about 40 percent protein, mostly in a highly absorbable form. Chinese medicine regards bee pollen as an energy and nutritive tonic as well as many other cultures throughout the world


This is how I summarised in our superfood book at the cafe
Sometimes referred to as “nature’s most perfect food” bee pollen is a combination of flower pollen, nectar and the digestive juices of worker honey bees.
Bee pollen provides 96 nutrients including all known vitamins, from A to K, 28 minerals, 14 fatty acids, all 8 essential amino acids, several hormone-like compounds and all 22 known essential nutritional elements (plus other unknown yet to be identified). It contains 25-40 % protein in a highly bioavailable form and all the nutrients can be assimilated directly by the body.
Many studies have proven the natural antibiotic effects in bee pollen, including salmonella and other strains of colibacillus.
Scientists recently found that bee pollen showed a strong anti-estrogenic effect (it inhibited the natural estrogen 17 beta estradiol). Furthermore it caused no estrogenic activity or chromosome damage int he cells whatsoever.
They also found the ability to protect cells from the genotoxic effects of three common anti-cancer drugs _mytomicin C, bleomycin, and vincristine, which are used to kill cancer cells but also damage healthy DNA as well. (european journal of Medicinal Chemistry, 2010 Jun 9)
Bee pollen is believed to help rejuvenate the body, stimulate organs and glands and enhance vitality. Many world class athletes have used Bee pollen to help to relieve brain fatigue and improve alertness and concentration,increase energy levels and enhance recovery. 
Bee pollen is an excellent immune system builder and eliminate toxins from the body.
Possible Benefits
-May be effective in building, restoring, and maintaining the body's cells
-May be useful in maintaining healthy blood pressure
-May assist in aiding in indigestion 
-Containing thousands of enzymes and co-enzymes
-May be helpful in improving mental clarity and memory
-May help to relieve menstrual and menopausal symptoms
-May be beneficial for lowering high blood pressure
-May be helpful for improving concentration
-May be useful in treating arthritis
-Contains 15% lecithin, which may support the nervous system and brain
-May be effective in building resistance against allergies
-May help to increase energy and endurance
-May assist in promoting a strong immune system
-May help to eliminate toxins from the body
-May be effective in increasing alertness and well-being
-Traditionally used to treat constipation
-May helps to regulate sleep and promote normal sleeping patters
-May be effective in maintaining good heart health
-May be beneficial for reducing stress and anxiety
-May help to balance hormones
-May be effective in enhancing the libido
-May be beneficial in reducing cholesterol and triglyceride levels
-May help improve skin tone and overall skin health

Our Organic Bee Pollen Powder is responsibly and sustainably harvested from honeybees that come from wilderness areas located far away from human pollution in Canada. Worker bees are not “smoked” out, as some methods of pollen collection entail, and the pollen is not over-harvested or sprayed with chemicals.
I really wanted to get organic bee pollen as bee pollen is an air cleanness indicator and absorbs chemicals rapidly. i would love to get an organic bee pollen from Australia if possible. if you have any recommendation please let me know. And also i would love to know your view on bee products. No judgements here!


Warning: Bee Pollen is not recommended for those with pollen or bee allergies. Bee pollen should not be taken if you have had prior reactions to bee stings or bee pollen. In some cases, anaphylactic shock has been reported. If you have a history of any kind of anaphylactic shock from any allergic reaction, you should not use bee pollen. If you suffer from asthma, please consult your doctor before using bee pollen. Bee pollen contains allergens that may interact adversely with asthma.

spot light - fruit that can clear up your arteries

I just saw an interesting article about the fruit that may be beneficial in treating and preventing cardiovascular diseases and that is
POMEGRANATE

we always knew that pomegranate is high in anti oxidant. The recent research has confirmed that pomegranate may prevent and/or reverse the primary pathology associated with cardiac mortality: the progressive thickening of the coronary arteries caused by the accumulation of fatty materials known as atherosclerosis. ( Atherosclerosis. 2013 May)


Mice with a genetic susceptibility towards spontaneous coronary artery blockages were given pomegranate extract via their drinking water for two weeks, beginning at three weeks of age.  The treatment actually increased cholesterol levels associated with very low density lipoprotein-sized particles However it reduced the size of the atherosclerotic plaques in the aortic sinus (the dilated opening above the aortic valve) and reduced the proportion of coronary arteries with occlusive atherosclerotic plaques.

A separate study, published in the journal Clinical Nutrition, took 10 patients with atherosclerosis and measured their carotid arteries before and after one year of supplementing their diet with pomegranate juice. After one year, the plaque clogging their carotid arteries was reduced by up to 30%, while the control group's blockages increased by 9% - effectively reversing the disease process by up to 39% within one year.  It also improved their antioxidant status by 130% and reduced the rate of LDL oxidation by 59%. Even it had a positive effect on their systolic blood pressure by 21% within the first year.

This sacred fruit is not in season right now but next time you see it at a shop, or in your backyard, make sure to grab one or two for its amazing cardiovascular health, anti-viral and anti-bacterial effects. (as well as of course its tangy and sweet flavour) It is packed with many vitamins and minerals including soluble polyphenols, tannins and anthocyanins which scavenge free radicals. Antioxidants are now considered essential for good health as they protect the body from molecules which cause premature aging and help prevent DNA damage that can lead to a number of serious health conditions. Pomegranate also contains a significant amount of good sodium, calcium, vitamin C, niacin, thiamin and riboflavin.

If you are looking for pomegranate that you can use everyday, without having to squeeze the juice our of the seeds, we sell raw organic pomegranate juice powder at the shop, 120 high street, Northcote, melbourne, Australia.

15 ways to detox we can do regularly

Because of the way we live these days I come across the word "detox" all the time. Our water, air, soil are now polluted, the stress levels have gone up plus many processed and refined foods with full of chemicals have entered into our diet.
Once a while you may decide to go for a detox programme which may involve fasting, juicing, or even enema and colon irrigation. For those of us who feel these are not for them at this time there are many things that we can incorporate in our daily life to detox our body

1. hot lemon water in the morning with or without caynne
2. include herbs that are know for detoxing (dandelion, burdock, ginger liquorice etc)
3 eat detoxing foods
- crucifers (cabbage, cauliflower, Brussels sprouts, broccoli and broccoli sprouts)
- green leafy vegetables (kale, parsley, chard, coriander, beet greens, watercress, mustard greens)
-citrus (oranges, limes, lemons - but avoid grapefruit and grapefruit juice, because they contain a substance known as narigen, which can, in turn, interfere with the liver-cleansing process)
- sulfer rich foods (onions, garlic,)
-Liver healing foods (asparagus, artichoke, beets celery)
4. buy organic and be careful with animal products with hormones, chemicals and seafood with mercury
5. rebound to stimulate the lymphatic system
6. therapeutic massage
7. sweat - infra red sauna is great as it can assist in removing heavy metals from fat cells
8. eliminate - regular stool movement is important
9. invert - shoulder stand, head stand or just putting legs up against the wall can reverse the flow of gravity, stimulate the lymphatic system, and aid in blood purification
10. dry brush
11. hydrotherapy - alternate hot and cold shower to stimulate circulation and eliminate wastes.
12. still and moving mediation
13. supplement with clay or zeolite
14. detox bath with epsom salt, baking soda or drops of essential oil such as geranium, eucalyptus and juniper berry
15. oil pulling in the morning

Spring is a great time to do a detox as it is easier for the body to hold onto more fat and toxins that are stored in the fat over the winter. maybe we can do one together. what do you think?

keep well and enjoy
yoko xxx

why can't we give a certain food?

I was talking to a friend the other day about which food we want to have less of, but find it hard to do so. I couldn't think of any. I did mention chocolate and maybe not so much nuts and seeds. but I have no intension of giving up entirely!
Because there are so many different opinions on what is "good" and what is "bad" , and also I believe everyone is different and react in a different way toward certain foods I am not here to categorise what needs to be avoided etc.

I just find it quite interesting to observe what stops people to give up certain food that they know they should. they appreciate the logic and sensibility of healthier diet. The value of having more energy and feeling of well-being. Against all that wisdom what makes them hesitant in changing their habits?
There are some obvious factors such as
Convenience - fast food chains at every corners!!
Cheaper Price - what? $1 for a big milkshake???
and then, for some these are foods that are part of the social landscape or work and family environments.
Finally, there is a taste factors. (Although when you start eating cleanly most of the "junk" food tastes all the same and not pleasant)
so, why are some things easier to give up than others? if you are told to give up cholorella, would you find it so hard? why does giving up certain food feel like serious deprivation?

It is true that our tastes are established before we are born. Experts have found that a mother's diet during pregnancy have a big effect on a baby's taste. We also develop emotional associations with certain foods thorough early and/or recurring memories. Any meaningful experiences like home traditions can create these connections.

Our moods can influence our vulnerability as well. Emotional eating, binging can flare up at the time of stress. Unfortunately it is more likely that you feel worse with the feeling of guilt.

When you become taken in by a sudden urge to indulge, there are some things you can do.

-the out of sight, out mind approach (the more hassle it is to get the that food, the less likely you'll bother with it)

-taking a brief walk of do something to distract you

-find out what is driving you (is it hormonal? or a nutritional deficiency? or unconscious reasons that you need to sort out?)

-alternative therapy such as acupuncture can be effective

-find something healthier alternative to give you similar tasting pleasure. (replacing commercially made burger with ones you made yourself, factory made corn syrup ice-cream with coconut, cashew ice-cream etc.) options are endless these days

The certain food offers momentary pleasure. But what if giving them up means more energy, less congestion, more restfulness, less medicated?

No one is perfect. Our mind feeds our body as much as great diet and lifestyle. Don't feel guilty about a little slip now and then because it is about learning to respect and listen to your body.

newsletter November

I know I have been away from blogging for a while. Sorry!
Please register for my newsletter I have just sent out the november issue. This month an article about adrenal exhaustion (if you feel you are always tired???) and the recipe for creamy green soup and flax cracker.

I will have an exciting news to share with you soon so I will be back soon :-)

Toxins in your food (to scare you away!)

I am here to scare you…
So here are some possible toxins hidden in your food.

MERCURY
It is highly mobile and reactive. It is known to attack cellular proteins, toxic to the nervous system. It stays in the body for a long time, especially if it manages to get to the brain. It is important for everyone to watch for this metal but especially for pregnant women and children.
Most of our exposure to mercury comes from our diet, thorough affected fish. avoid top of the chain predators and ones from lakes.

DIOXIN
Like mercury dioxin doesn't break down, but instead it bioaccumulates through the food chain. It can cause cancer, endometriosis, diabetes, immune disorders, altered blood lipids leading to cardiovascular diseases, leaning disorders, and impaired male reproductive function.
A wide array of foods have trace levels of dioxin, But its deposits are greatest in the fatty tissues of animals

PCBS
It is part of the dioxin family. Dioxin is generally more toxic than PCBS, but if you eat lots of fish the exposure to PCBs may be higher. It is associated with many health concerns, but the most worrisome effect is their ability to interfere with fatal brain development, likely due to their inhibition of the mother's thyroid gland.
Like dioxins PCBs is found in the fat of animals and move up the food chain.

PESTICIDES
-PERSISTENT
Dieldrin, DDT, chlordane, and toxaphane. These pesticides stay in the environment for so long. Even they have been banned a decade ago , they are still being detected in our food. These are highly toxic because they are carcinogens and endocrine disruptors.
-TODAY'S
Modern pesticides are less persistent than the banned pesticides but it lasts long enough to make it to our plates. Assuming these pesticides are tested  and are below their respective tolerances how can we know the effects from different pesticides combined? and of course we haven't been using these chemicals long enough to determine if they are safe in a long term.

DIETARY HORMONES
To get the animals to bulk up faster at a lower cost, growth enhancing hormones are fed to the animals like beef. Children are most sensitive to the hormone. It may explain more younger girls are maturing quicker, and it may increase the risk of hormone related cancers such as breast and ovarian cancers.

ARTIFICIAL COLOURINGS
Artificial colourings are used in many fresh (such as meat) and processed food to make them look fresher, attractive and better quality than it actually is. All of them used today have been approved by FDA but some sources have associated with cancers, genetic damages, allergic reactions and hyperactivity in children. It is worth noting than there are no regulatory limits on mow much can be used in food.

So the food contaminate are everywhere,  but you can still easily pick many foods that are low in contaminants.
-minimise the consumption of animal products, including eggs and dairy
-choose organic
-read labels to avoid additives and artificial colourings
-make food from scratch!

make your own miso traditional and chickpea miso experiment

I make my own miso every year. Usually in winter so apparently miso has a gentle start to start fermenting as the temperature is not too high.
If you have made miso yourself before you know that it is not as hard as lots of people assume.  I have always made miso with soy beans but have been wanting to try to make some with chickpeas.
The thing about miso is (like other fermented products) you make it but you don't see the result straight away. It is not up to you. You provide the source and the environment and hope for the best. out of your control! :-) it is kind of philosophical isn't it?
Anyway making miso yourself is great, obviously because of the taste and assured quality. Also it is said to provide you sort of probiotic bacteria that YOU need because the miso was fermented with them in your environment. There are very good quality miso that you can buy in Australia, such as organic MUSO and SPIRAL brands. But if you would like to make some yourself I have included a step to take

Ingredients






soybeans or chickpea 600g
filtered water
Koji 600g
salt 190g plus extra (use good quality salt!)

1. rinse the beans briefly and cover with filtered water over night. Make sure to put plenty of water as the beans expand quite a lot

2 drain the soaking water. (It is not traditional but I have sprouted the beans as you can see. fermentation makes the otherwise hard to digest beans more digestible anyway but sprouting also does the same. it improves nutritional levels too. If you don't want to wait till the beans to sprout that is fine.)

3 cover with fresh filtered water. cook till the beans are beautifully soft to the consistency that you can mash with your finger. I have used pressure cooker for this. It took only 30mins or so but if you are cooking the beans in a pot it may take for a couple of hours. Make sure to keep adding the water.







4 leave the cooked beans in a pot with the cooked water over night. it will encourage all the flavours to be reabsorbed into the beans.

5 Next day prepare koi by mixing together with salt. use your hand so they are mixed together really well.








6 heat the beans once more till it starts to boil. Turn the heat off.

7 drain the beans and start mashing (I have cheated by using a food processor because i was making bigger batch but using pestle and mortar is ideal) reserve drained water and add if needed
It shouldn't be too smooth tough. it is best to leave it quite rough.

8 when the beans are cool enough to handle, about body temperature mix in the prepared koji mix. make sure they are well mixed

9 Now it is time to put the mixture into a container. The important point is to press it down firmly so that no air is trapped in between. It is best to do it in small batches to make sure of this.

10. smooth out the surface then cover with the extra salt.
11 cover with either a cloth or baking paper and put on a heavy weight to press down to accelerate the fermenting process, as well as prevent the air to spoil the miso.

12 you can start using the miso from 6 month if you would like. longer you leave the miso stronger the flavour is.

my gourmet lunch today.raw tart with macadamia cream and nuts free banana and chocolate tart

I usually eat very simply. But today I am in an experimental state of mind. 

So this is what I made today for my lunch. with this kind of raw food it does take a bit of preparation. Soaking , dehydrating does take time and also a bit of planning. But when its done the reward is definitely there!

 tart shells made with almond and chia seed.
fill with finely cut broccoli and red onion that has been soaked in water.
Cover with macadamia cream (simply blend soaked macadamia and water, lemon juice, garlic and seasoning)

then pop them in a dehydrator.

after about 6 hours or so.

then dessert time :-)

I have been trying to cut down the amount of nuts in general.  Raw desserts are the greatest but they tend to contain a lot of nuts and make them quite high in fat. Don't get me wrong. unprocessed fat is so much better than processed fat, especially cooked or deep fried. They oxidise above certain temperature and become quite harmful to your body.

raw unprocessed fat from whole foods such as nuts, seeds, coconut, avocado etc retain much more nutrients and I believe we all need them. 

But sometimes I do go overboard. avocado, nuts and seeds and those coconut butter ohhhh......

anyway this is nut free decadent layer tart.

crust with coconut, pumpkin seeds and prunes

vanilla layer with banana, lucuma and dates

chocolate layer with avocado, dates and strawberries

 

top with chocolate alphabets. how would you spell yours?

oat and blueberry cake with banana and caramel filling (raw) eat this for breakkie!

I knew I was in for a treat today. I made a raw oat and blueberry cake last night and put it in a dehydrator.
when I got up I quickly made banana and caramel filling to layer the cake with and that was my breakfast.

Ok. It sounds quite unhealthy, right?
cake for a breakfast? Me?

Not to worry. this is the healthiest, ultimately satisfying breakfast. why eat oatmeal if I can have this!

the measurement is really rough but below is what I used

cake
2 cups sprouted oat flour
1/2 cup sprouted lentil flour
1/2 cup goji berries
4 dates
1/4 cup activated almond
1/2 cup blueberry (frozen)
filling 
1 1/2 banana
1/4 cup macadamia nuts, soaked
2 tbs lucuma powder
1 1/2 tbs mesquite powder
2 tsp cinnamon
 1 tsp vanilla, scraped

I have been trying to cut down on nuts lately. I don't avoid them entirely I love them and I think they contain valuable nutrients. But In raw diet it is easy to consume a lot.
Instead of relying on nut flour I wanted to make something with more grains/ legumes.

Benefits of oats
-high in dietary fibre
beta-glucans found in oats has proven effective in lowering blood cholesterol.
high in tocotrienols, which are anti oxidant and inhibits cholesterol synthesis.
-controls blood sugar
oat beta-glucan slows the rise in blood glucose levels
-anti cancer
contais many phytochemicals. Lignans found in oats have been linked to decrease risk of hormone- related diseases.
-reduce hypertension
-regulate bowel function
-high in protein and have a good balance of essential fatty acids
-good source of thiamin, folic acid, biotin, pantothenic acid and vitamin E. also contains zinc, selenium, copper, iron, manganese and magnesium.

super food "seaweed"

Seaweed is something that lots of people overlook when they talk about vegetables. It is packed with concentrated minerals and also very versatile. It is quite handy to have in your pantry as it keeps for a long time.

So what is so powerful about the seaweed?
In general this is what has been found

The seaweed has virtually contain all the minerals found in the ocean, that is one hundred or so minerals and trace elements! They are in the most assimilable form because they are integrated into living plant tissue.
-They are high in calcium (can contain up to 10 times more calcium than milk), iodine (important for thyroid function) and iron (up to 25 times more iron than beef), as well as folic acid, magnesium, potassium, riboflavin and pantothenic acid.
Fluorine is another minerals found in seaweed. As it is in a natural form (not like chemical fluoride found in water supply) it is not harmful and found to boost the body's defence system and strengthens body and teeth.

The seaweed may help prevent cancer by inhibiting the growth of vessels that feed the tumour and by their ligaments, which can block the hormonal signalling of estrogent dependent cancers.

They help alkalising to the blood, neutralise the negative effects of the modern diet and detoxify and transform certain toxic elements into harmless salts, which are excreted through the intestine.

They are found to boost weight loss and deterring cellulite build up. used to lower cholesterol and reduce fat build up in the blood.

The properties of seaweeds are cooling and moisten dryness. In macrobiotic seaweed is considered yin but more yang compared to land vegetables. This is so because of the fact that the seaweeds are tougher and commonly sold seaweeds are dried, which make them more yang.

Types of seaweed.
for those of you who are not so familiar with seaweed here are different types seaweed available.

Arame - mild in taste. great in salad
Hijiki - concentrated in minerals. not available in australia
kombu - used to treat various diseases such as goiter, arthritis, high blood pressure, prostate and ovarian troubles etc etc. )The list goes on! use in stock
kelp - available in powder or capsule form
wakame - great in soups
agar agar - readily used like gelatine
nori - best known used for sushi
dulse - often found in flake form. one of red seaweed varieties
irish moss - used as carrageenan

brown rice sushi 

(maki-zushi and ura-maki) -nori

 use of irish moss

 arame seaweed salad

 use of agar agar

is cacao superfood or toxic? introducing great carob

Ok, I admit it. I do love chocolate!

Most of the chocolate indulgence that I have is the best quality raw chocolate 

there are negative things that a study has found...

cacao is addictive

cacao is toxic to the liver

Chocolate contains caffein, theobromine

it acts as a stimulant and agitates the kidneys and adrenal glands

then there are some positive findings

It contains mood enhancing neurotransmitters

contains the amino acid tryptophan

high in essential minerals such as, magnesium, iron and copper 

high in anti-oxidant

so who and what to believe?

personally I would love to believe that cacao is superfood that you SHOULD have everyday. But unfortunately I don't think it is. I don't think it is harmful and something that you need to avoid totally. I do realise that cacao is a stimulant and it does make me hard to go to sleep if I have it too late at night. If you know what effect a certain food has on you physically and mentally, you can control it. Say you need to drive a long way  and you don't want to fall a sleep behind the wheels, you may choose to have chocolate instead of a strong cup of coffee.

It is the power of knowledge.

So as much as I love chocolate, I have been having carob instead. Sometimes I mix it with cocoa but I came to love its flavour itself. It was hard to find raw carob in australia but not anymore. I found Australian Carobs 

they produce different products including raw carob powder and also kibbles. Carob syrup is not raw but great sweetener to have as well

And the great thing about the company is that it is run by these people who are so passionate about what they do. I was fortunate enough to interview them as well as having my recipes using their wonderful carob products on their website.


So here is the interview with the owner Michael Jolly from South Australia

What motivated you to start a carob farm? 

-I have been a gardener for the past 20 years and 12 years ago I saw there were no Australian produced carob products so my wife and I looked at growing carobs trees and selected sweet tasting varieties to plant and now we have found that with using these sweet tasting pods the products taste amazing.

I know you have different varieties of carob trees. How did you decide which ones to get and do you mix them together to create a good flavour carob powder? 

When we first looked at planting carob trees we saw an orchard not far from where we live with many varieties planted and then spoke to Colin at Limestone Station in Broken Hill who just started a carob nursery and grafting selected varieties. From there we decided on the varieties we wanted which are all sweet tasting but some more than others so the great flavour is achieved in all our products not just the powder.

How important is it for you to ensure that your company use sustainable farming practice and no chemicals used to on the trees. (very important for me!)

-I believe it is very important to use sustainable farming methods because there are is lots of goodness in the ground so why kill it. We use a plough to turn the weeds into the soil between the rows of the trees and very little weeds grow under the trees it-self. Chemicals are very expensive so we can not only save money but also benefit by having happy healthy trees to produce pods. We keep the trees well watered as they require through the year.

why is carob good for our health?

-Carob is very good for your health due to the fibre is an insoluble binding fibre which helps lower cholesterol and helps the digestion process and is said to help with weight loss, carob fibre helps condition the bowl and is used to treat diarrhea, carob tannins contain gallic acid that provides anti-allergic, antiseptic and bacterial benefits, carob has vitamins A, B, D and E which helps cough and flu and the more research done the more they find out about the health benefits of carob

anything else to add?

-Carob is normally planted for the seed which is a valuable emulsifier but we have selected varieties based on the taste of the pod itself and with doing this has given a top quality tasting product.

Banana and Carob ice-cream tart with strawberry sorbet 

Tart Crust

1/2 cup dry coconut

1/4 cup brazil nut (preferably activated)

1/2 cup raisin

Food process all the ingredients together till it becomes crumbly.

Banana and Carob Ice-cream

1 large banana

1 tbs raw carob powder

20g melted coconut oil/ butter

1/2 tsp carob syrup

Pulse briefly to get a chunky texture

Assembly

Using a cookie cutter, evenly distribute the crust mixture by pushing it into shape.

Top it with the ice-cream mixture then the strawberry topping

Drizzle melted coconut butter (1-2 tbs)

serve immediately

Carob Cookie

1/2 cup raw almond (activated if possible for better digestion) or use almond flour (meal)

1/2 cup desiccated coconut

1/4 cup raw carob powder

1/4 cup raisins

1/4 cup maple syrup or raw honey

1 tbs cinnamon

1/4 tsp salt

1. Food process the almond till it becomes flour like. Be careful not to over process. If you are using almond flour (meal) you can skip this process.

2. Add rest of the ingredients and process till it forms a dough

3. Shape and dehydrate till the desired consistency is achieved. Alternatively you may like to bake at 180 degrees centrigrade for 15-20 minutes or simply chill in a fridge.

here comes another SUPER FOODS

Ok, we have seen many so called superfoods,

dragon fuit and kohlabi salad

dragon fruit with coconut yogurt

goji berries, chia, pomegranate, Acai etc. etc. And here is another one. Dragon Fruits. It is actually first time this year that I have noticed this funny looking fruit. It is bright red so I assumed that was high in anti oxidant. And It is true. Dragon fruits are high in antioxidants, which help to fight carcinogenic free-radicals from forming in the body. In addition, they are a good source of Vitamin C, and are rich in minerals, especially calcium and phosphorus. They are also low in calories and high in fiber, while the seeds are have high polyunsaturated fatty acids. Some studies have found that it helps control levels of glucose blood sugar levels as well. ( good for diabetes) It is also said to help excrete heavy metal toxins from the body and lower cholesterol and blood pressure. Dragonfruits are also known to be a natural laxative. So don't miss out! eat one now :-)

adjusting your diet for winter macrobiotic and raw

Yesterday was the first day of winter. I have to admit I am not too excited about the idea of being cold for the next couple of weeks. However winter is an important season for preparing for spring.
Macrobiotic and Chinese medicine teach that the organs we need to be careful in this season are kidneys and bladder. When they weaken you may have troubles controlling your body's water systems. You may experience water retention, poor circulation, muscle fatigue etc, as well as endocrine problems.
In the winter you may include more salty flavour. Make sure you are taking good quality salt such as miso, soy sauce or tamari, mineral rich salt (celtic, pink, Himalayan ) as well as seaweek. Winter root vegetables like carrots, burdock, lotus roots, taro are great as well.

Because I am eating quite high percentage of raw foods I have to be careful I am not having too much of cooling foods. The basic rule is to eat seasonally. I still see cucumbers and tomatoes around (they are even organic). I would try to use more produce that grow in winter.

winter fuits-
apple
blood orange
cumquat
custard apple
grapefruit
kiwifruit
lemon
lime
mandarin
nashi
navel orange
pear
persimmon
quince
rhubarb
tangelo

Winter vegetables
Asian greens
beetroot
broccoli
brussels sprouts
cabbage
carrot
cauliflower
celeriac
celery
fennel
horseradish
jerusalem artichoke
kale
leek
okra
olives
onion
parsnip
peas
potato
pumpkin
silverbeet
spinach
swede
sweet potato
turnip

Also include warming spices, such as cinnamon, cardamon, turmeric, ginger, cloves. Be careful not to overdo spicy spices such as chilli and cayenne. They do warm you with a small amount but when it is too much it will induce sweating and cool you down.

If you are cooking, you may decide to use a cooking style that provide you with more heat, such as slow cooking, stew, baking. Even if you are making raw dish such as soup and stir fry it may be warmed to 42 degrees. Don't eat food straight from the fridge or freezer!

I have been finding myself wanting to eat more FAT! coconut butter and other coconut product, cocoa butter, avocado, olives, nuts and seeds... you name it! Because I am small I know this is the way my body is trying to keep warm. So I welcome this craving at this time. But if you are trying not to gain weight be careful not to overdo with fat, even they are in a whole and healthy form of fat. It still adds calories.

phytic acid, phytase in grains, seeds, nuts etc.

I have always been quite cautious about the amount of phytic acid or phytic acid salts in my diet. That is because my diet does not include any animal products and naturally I have more grains, beans, nuts and seeds, vegetables and fruits compare to many other people.
I have talked about this before but I wanted to put more information in depth after talking to someone about it. he did not believe that soaking brown rice was necessary and it questioned me again about my knowledge.

As we know phytic acid is usually found in many plant tissues, especially the bran part of grains and other seeds. It is found to bind with important minerals, such as calcium, magnesium, iron and zinc, making them unavailable. It also inhibits enzymes needed to digest our foods. Anti- nutritional effects have been observed, including tooth decay, nutrient deficiencies, lack of appetite and digestive problems.

The amount of phytate in these foods is highly variable. It depends on growing conditions, harvesting techniques, processing methods, testing methods and even the age of the food being tested.

FOOD SOURCES OF PHYTIC ACID *1
As a percentage of dry weight
FOOD MINIMUM MAXIMUM
Sesame seed flour 5.36 5.36
Brazil nuts 1.97 6.34
Almonds 1.35 3.22
Tofu 1.46 2.90
Linseed 2.15 2.78
Oat meal 0.89 2.40
Beans, pinto 2.38 2.38
Soy protein concentrate 1.24 2.17
Soybeans 1.00 2.22
Corn 0.75 2.22
Peanuts 1.05 1.76
Wheat flour 0.25 1.37
Wheat 0.39 1.35
Soy beverage 1.24 1.24
Oats 0.42 1.16
Wheat germ 0.08 1.14
Whole wheat bread 0.43 1.05
Brown rice 0.84 0.99
Polished rice 0.14 0.60
Chickpeas 0.56 0.56
Lentils 0.44 0.50

PHYTIC ACID LEVELS *2
In milligrams per 100 grams of dry weight
Brazil nuts 1719
Cocoa powder 1684-1796
Brown rice 12509
Oat flakes 1174
Almond 1138 - 1400
Walnut 982
Peanut roasted 952
Peanut ungerminated 821
Lentils 779
Peanut germinated 610
Hazel nuts 648 – 1000
Wild rice flour 634 – 752.5
Yam meal 637
Refried beans 622
Corn tortillas 448
Coconut 357
Corn 367
Entire coconut meat 270
White flour 258
White flour tortillas 123
Polished rice 11.5 - 66
Strawberries 12

*1: Reddy NR and others. Food Phytates, CRC Press, 2001.
*2. Figures collected from various sources. Inhibitory effect of nuts on iron absoprtion. American Journal of Clinical Nutrition 1988 47:270-4; J Anal At Spectrum. 2004 19,1330 –1334; Journal of Agriculture and Food Chemistry 1994, 42:2204-2209.

Like everything else it is not black and white. phytic acid is not a completely evil thing that we need to avoid. the advise is here to reduce the amount as much as possible because now we are eating more of these foods which are not prepared in a traditional way than before and the nutrients we get from our foods have decreased over the years.

PHYTASE

Phytase is the enzyme that can help neutralize phytic acid. it can be founded in plant foods that contain phytic acid in variable amount.
In general, us humans do not produce enough phytase, unlike many animals with more than one stomach. However there is a study done suggesting that probiotic lactobacilli, and other species of the endogenous digestive microflora can produce phytase.
Wheat and rye contain high levels of phytase. That is why sourdough bread using wheat and rye are is a good idea. On the other hand corn, millet, oats and brown rice do not contain sufficient phytase to eliminate all the phytic acid they contain.
For these grains with low level of phytase soaking will not eliminate phytates effectively.
Nevertheless, even an eight-hour soak will eliminate some of the phytic acid, reducing the amount in a serving to something like 300 mg or less. Also you can add freshly milled rye grain to give phytase to increase the chance of eliminating the phytate level.

NUTS
I can not find adequate information on nut preparation. Soaking in salt water does make the nuts more digestible and less likely to cause intestinal discomfort. But I am not sure about the reduction of phytic acid level by soaking them.
Eating nuts in large amounts, especially in an inactivated form, such as in a replacement for grains should be approached carefully.

POTATOES, YAMS, SWEET POTATOES
interestingly potato and yams have a small amount of phytic acids. Cooking does not remove it but it is such small amount, when your diet is nutrient rich, i don't think it is too much of a concern. Sweet potatoes contain no phytate. Another reason to love them!

COCONUT
sometimes I forget that coconut is a nut. You can see from the list that coconut does contain some phytic acids. Fortunately there was a study done that the chelating effect of the phytates in corn, wheat, or soy are not the same as those in coconut.
The mineral-binding effect of the phytates in coconut is essentially nonexistent. Some still suggest soaking of coconut flour but I really don't think it works in a recipe, and the coconut meat from which the flour is made, is naturally soaked in water its entire life (12 months). I don't think it is necessary to repeat the process again.


I didn't write this to scare you into not having any grains, nuts, seeds and beans. They are wonderful foods if prepared in a way to maximise its digestibility and absorbability. Consume them with awareness like any other foods.

craving. when just one bite doesn't work!

Everyone who knows me know I eat really well because I believe what I take into my body in regardless of what form (food, water, air and energy from people and environment etc) do have a big impact on my well being.
But I am also not perfect. I do slip sometimes. A couple of days ago was the perfect example. I was so busy during the day I didn't eat much. When I got home from picking my daughter up from school and made dinner I was so hungry! We had a good healthy dinner and then the dessert time... There was brownies in the fridge, left over chocolate cake and we made chocolate sauce to cover frozen strawberries and blueberries with. And we ate them all.... I don't buy any packaged desserts or sweets and all of these fantastic raw desserts were what I made. But It doesn't mean that we should consume them like this, especially before going to bed! The chocolate gave us the high and we were running and dancing around like crazy girls with Destiny Child (!) and even after we went to bed we were so wired up and couldn't go to sleep.
Next day I woke up so early and thought to myself. That was amazing... it reminded me how food can have such incredible effects on us.

So for breakfast, This is what I had.



bitter green juice with umeboshi extract
kale, daikon, ginger, lemon juice and 1 tsp umeboshi extract.


Highly palatable foods (low-nutrient, high-calorie, intensely sweet, salty, and/or fatty foods) are readily available, and it produces the biochemical effects in the brain that are characteristic of substance abuse. It works like the drug.
Many of us have experienced this. One taste of these foods and then feeling the intense demand from our brain, saying "MORE!" These feelings come from the dopamine reward system. Dopamine helps control our motivation and pleasure. It enables us to to see the reward and to take us toward them.
When people have low level of dopamine (due to many reasons, such as disorders, long term abuse, obesity etc.) they are less sensitive to the dopamine effect and tend to over consume for the emotional HIGH. There is a study that suggests overeating diminishes the reward from palatable food, driving further overeating and future weight gain.

Our addictive behaviors varies by genetic predisposition and emotional state. Nevertheless, highly palatable food has physiologically addictive properties that will make almost anyone experience a lack of control. “Just one bite” doesn’t work because that single bite activates the dopamine reward system, causing the brain to demand more.

I am not saying to cut down these foods from your diet all together. I feel that as long as you realise the effect that can have and know how to balance it out, a bit of slip from usually nutrient focused diet is not too much of a problem. Just enjoy and get back on the track of things.
If you do have a really big problem with addiction like behaviour, then I feel that you should stay away from it all together.

Also it is important to look at the reasons behind these behaviours. Is it emotional or physical? Are you getting everything your body and mind needs from inner health as well as foods you are taking.
When you have a food craving ask yourself this. Is my body asking for something it needs, or is it remembering something it's addicted to?

As a guideline only I have listed possible cause in food cravings for certain foods.

CRAVING FOR SWEETS craving a simple sugar foods such as cookies, icecream and other quick blood raiser can mean two things.
You may be experiencing withdrawal from processed sugar and craving for the sugar high. Or your body may be needing more glucose in your body. Try fresh fruits and vegetables and if you are having legumes in your diet it will give you the starch that the body needs and also the fibre to stabilise your blood sugar.
CRAVING FOR SALTY FOODS Even though our sodium requirements is pretty low it is possible that you may be low in sodium. If you eat lots of potassium rich foods, sweat more the needs for sodium increases. Stay away from table salt but have celery, seaweed, raw cultured vegetables. It can also be an addiction to salt.
CRAVING FOR RICH FOODS calorie dense foods such as cheese, butter, nut butter, fast food and heavy dessert can be due to simply more calorie needed. If you are on vegan or raw diet especially the diet can be quite bulky and low in calories. Include higher calorie foods that are also healthy, such as avocado, banana, root vegetables, coconut, olives and nuts and seeds.
CRAVING FOR CHEESE AND GLUTEN PRODUCTS Both dairy and gluten-containing grains contain opioid peptides—amino acid sequences that affect the brain in the same way opiates do, targeting your endorphin receptors to give you fell good hormones. The problem with this is it is very addictive and also bring many problems nutritionally to many people.

grains good or bad for you?

So I have been hearing a lot about people avoiding grains in their diet. Coming from macrobiotic background, which emphasises a lot on the benefit of whole grains, especially brown rice, I found it very interesting.

They say...
- grains are not good for your digestive system
carbohydrates in grains can feed bad bacteria in your gut. We all need good bacteria in our gut as they keep the immune system strong and help prevent disease causing bacteria which if build up, leads to a large number of autoimmune diseases. Too much bad bacteria can lead to a lot of problems; including candidiasis.

-many are gluten-intolerant
Current reserch estimated that about 1 percent of the population suffer from celiac disease. Also some researchers said 30-40% of people can be gluten intolerant, higher if you are from european descent.

-grains can cause inflammation
Because grains have a high starch content they are inflammatory foods, especially if they are refined. Due to the inflammatory nature of the grains, they are linked to joint pains and arthritis. Grain’s amino acid composition mirrors that of the soft tissue in your joints. Because both synovial tissue and grains are chemically similar, your body has difficulty differentiating between the two. So, when your immune cells get all hot and bothered by inflammation caused by grain and begin to attack it as a foreign invader, they also begin to attack the soft tissue in your joint – leading to pain, autoimmune diseases like rheumatoid arthritis and more inflammation.

-grains are new on the scene
Before the agriculture, humans relied on hunting and gathering of goods and our body haven't adopted the fairly new products well enough to digest it properly

-phytic acid content
Grains contain phytic acid which binds up minerals and prevent proper absorption of essential minerals and vitamins, such as iron, calcium. magnesium, copper and especially zinc.


-Anti-nutrients
Other antinutrients in whole grains include enzyme inhibitors which can inhibit digestion and put stress on the pancreas; irritating tannins; complex sugars which the body cannot break down; and gluten and related hard-to-digest proteins which may cause allergies, digestive disorders and even mental illness

Many diets suggests eliminating or reducing the amount of grains.
such as raw vegan diet, no grain diet by Dr. Joseph Mercola, paleo diet etc.

And there are other experts who say that including grains in your diet is essential.

They say whole grains are...
Low in saturated fat but is a source of polyunsatured fats, including omega-3 linolenic acid.
Cholesterol free.
High in both soluble and insoluble fibre and resistant starch.
An excellent source of carbohydrates.
A significant source of protein.
A good source of B complex vitamins, including folate.
A good source of many minerals, such as iron, magnesium, copper, phosphorus and zinc.
A good source of antioxidants and phytochemicals that can help lower blood cholesterol levels.
they've been linked to a lower risk of heart disease, diabetes, certain cancers and other health problems.

It is very confusing.

I decided to consciously cut down the amount of grains to see how I would feel. I found myself craving for sweets. It is understandable as grain supply carbohydrate and my body was creaming for quick energy from sweet foods. I did feel lighter after a meal but needed to be refuelled more often.

No surprises here. I knew the answer all along. That is BIOCHEMICAL INDIVIDUALITY. everyone is different. what the body is like, what they want from their lives and what they want to get out of from the specific diet they choose. Foods are amazing things. It can heal or create diseases but also if you are not suffering from major illnesses you can choose how far you want to take it.

So I have added grain back to my diet, though way less than what macrobiotic suggests (which is 40-60 percent). My emphasis is on vegetables, especially green vegetables. When I consume grains this is what I like to do for better absorption and improving the nutrient value
-always soak over night
-sprout and/or ferment if possible
-consume different variety
-consume grains with gluten less. if I do, make sure to sprout
-chew well to induce the production of ptyalin, which turns carbohydrate to maltose. The enzyme, maltase can break down maltose in the digestive system.
-include more less inflammatory grains more, such as millet, quinoa, amaranth and buckwheat. (note most of them are not really grain to start with)

I believe everyone needs to experiment and find their own balance.

raw vegetable stack with almond and basil pesto

raw vegetable stack with basil pesto

When I start to see basil around and smell the beautiful scent of the herb I always know that the summer is here. Even though it hasn't been so hot in melbourne this year there was plenty time to use them.
Like many herbs basil has medicinal effects. It has been used as a digestive aid, for a treatment of headaches. It is also shown to contain flavonoids that can protect cell structures as well as chromosomes from radiation and free radical damage.

Making pesto is easy and any nuts, seasonings can be used to vary flavours etc.

this time I have made it with...

raw almond and basil pesto

2 clove of garlic
1/2 cup activated then dehydrated almond
1 large bunch basil, chopped and stems removed
2 tsp celtic salt
1 table spoon extra virgin olive oil
1 table spoon lemon juice

my favourite grain at the moment - organic wild rice

Quinoa has been my favourite for a long time and still is. But lately I have been using wild rice quite a lot. (though not that lot as it is quite expensive) I love its nutty flavour and chewiness. It also can be used in raw dishes after sprouting them.
Here is some information on this great grain.

It is not a true rice but related to corn more closely. sometimes refereed as "water grass". It was once gathered in canoes by Native Americans.

Healing properties of wild rice - cooling. beneficial to the kidneys and bladder. diuretic
nutritional facts - like many other grains it is high in complex carbohydrate and fibre and low in fat. Excellent source of vitamins and minerals such as phosphorus, potassium, magnesium. Excellence source of vitamin B and provide good amount of folate as well.
You will find both lysine and methionine in wild rice. (many grains are low in lysine.) It also contains beneficial amount of linolenic acid which is good for your heart.

How to prepare
Just like any other grains you can steam, boil or bake wild rice.
cook until tender and kernels pop open.
steam 3 cups water : 1cup wild rice
boil 5 cups water : 1 cup wild rice - drain after 40 minutes or cooked
bake 2 cups water : 1 cup wild rice

My favourite method is
1. soak wild rice over night
2. sprout (kernels pop open)
3. either steam for a couple of minutes gently or just throw them in salads!

This is what I just had.
Rustic wild rice sushi (raw)
1 sheet of Nori
enough sprouted wild rice
avocado slices
miso
rocket
grated beetroot
lemon juice




you can go creative here. Instead of wild rice you can use brown rice, quinoa, grated vegetables such as cauliflower, turnip etc.
Fillings can be endless..