History
Tomatoes are one of the most popular fruits on the planet. Although found in the vegetable section of your supermarket in botanical terms tomatoes are in fact a fruit grown from a vine.
The Aztecs and Incas first cultivated tomatoes in 700AD; they were then introduced to Europe by the Mexicans in around 1556. It actually took some time for the Spanish to accept the tomato for fear that it was poisonous like other members of the nightshade family. Later down the line, however, some tomato advocates claimed the fruit to have aphrodisiac powers that is why the French called them Pommes d’amour meaning ‘love apples’. Tomatoes are now eaten freely throughout the world, and are believed to have numerous health benefits.
There are around 7500 different varieties of tomato, all grown for different purposes, some more resilient to pests, others more flavourful. While to the common supermarket shopper red tomatoes and the odd green unripe tomato are all that is available, there is also a rainbow of colours grown by some cultivars, ranging from yellow, orange, pink, black, ivory, white, and purple as well as different shapes and sizes; cherry, plum, pear and beefsteak.
Throughout history tomatoes have been featured heavily in Mediterranean cuisine, especially in Greek and Italian cooking where they are the base to a large percentage of traditional savoury dishes. Aside from being a delicious fresh fruit eaten on its own and very versatile with almost every other vegetable available to man the fruit is also preserved by drying, sometimes by sun, and sold either loosely in bags or in jars of oil.
Health benefits
The facts about tomatoes definitely point them out to be a powerhouse of nutrients to be enjoyed as often as possible.
Tomatoes contain masses of vitamin C and are a rich source of vitamins A and B, as well as potassium, iron, phosphorus and fibre.
Of course not forgetting the commonly known huge amount of lycopene that tomatoes contain which has been associated with reduced risk of some cancers.
Lycopene is an antioxidant found in the cell walls of the tomato and is what makes them red, it is part of the carotenoid family which are natural compounds that create the colours of fruits and vegetables.
Lycopene has been making headlines of late because of its anti-carcinogenic properties, the research all indicate that lycopene in tomatoes increases when tomatoes are cooked, this is because when a tomato is cooked the cell wall ruptures and releases more lycopene. As a raw foodist I had some trouble swallowing this information therefore I dug deeper and discovered a great article by Debbie Took
(see http://debbietookrawforlife.blogspot.com/2008_03_01_archive.html for the full article) which puts it all into perspective and makes perfect raw sense.
To sum it up; yes tomatoes do contain more lycopene when cooked however other valuable nutrients which are equally as valuable are lost during the heating process, like most raw foods the lycopene contained in the raw tomato is probably a sufficient amount thus twice as much lycopene and none or less vitamin C, B1 and B6 is probably not a good trade off.
Additionally the lycopene content can be increased simply by blending tomatoes, therefore no need for heating or nutrient loss.
Tomato Food Facts
• Tomatoes will keep better if stored at room temperature
• If stored stem down, they will last even longer
• It is easier to slice tomatoes using a bread knife with teeth
• Tomatoes contain high amounts of C, A and B vitamins
• Don't store ripe tomatoes in the fridge. Cold temperatures lessen their flavour.
• Tomatoes are a good source of minerals such as magnesium, phosphorous calcium and potassium.
• Tomatoes are miles ahead of most other fruits and vegetables in vitamin C content; a medium tomato contains approximately 23 mg of vitamin C.
• A split tomato can heal itself, a foamy type skin will grow where the split was and close up the wound.
• Tomatoes are also a good source of chromium, folate and fiber.
• Lycopene found in abundance in tomatoes has made headlines in recent years for its disease fighting abilities.
What really happens to the tomato from vine to table?
Do not be fooled by the pungent red colour of some tomatoes, it can be very misleading. Due to the popular demand for tomatoes all year round across the globe there is actually a breed of tomato which will continue to ripen once picked this enables tomatoes to be shipped around the world without spoiling on the way. Other times tomatoes are picked unripe and sprayed with ethylene gas which ripens them literally overnight. In both cases there is a huge difference in vitamin content and taste, therefore it is always best to buy tomatoes on the vine. I notice a huge difference in the tomatoes I eat in England and those I eat in Greece, in England the tomatoes are tasteless and firm to touch, in Greece the tomatoes are soft with a firm skin, bright red in colour from the outside in, and bursting with juice and flavour. I really wanted to share this amazing quality of tomato with the rest of the world but fresh tomatoes like this do not keep well and even though tomatoes are delicious eaten straight from the vine with no additives, the depth of flavour in a ‘sun-dried’ tomato is phenomenol and intense, and the richness in food that can be achieved from adding ‘sun-dried’ tomatoes is limitless.
Through my own research and years of searching for the perfect ‘sun-dried’ tomato I came across salted, tough, black in colour tomatoes which, lets face it, were a huge disappointment when compared to the fresh tomato. Once in a while, however, I make a breakthrough which makes me want to scream across the roof tops about my new found discovery.
When I set out to find unsalted sun dried tomatoes I called around many farmers and was constantly turned away; I was told it was impossible to sun-dry a tomato without salt.
I have been told this about olives in the past too, therefore I was undeterred and continued my search. After speaking to many farmers and sun dried tomato specialists I realised that producing an unsalted dried tomato wasn’t exactly impossible. It is the sun drying process which makes it impossible.
I was adamant that any tomato I sell needs to be as natural as possible, in other words with no added salt or other preservatives and dried using guaranteed low temperatures.
I soon discovered that to really sun-dry a tomato you need to add tons of salt to preserve it otherwise it will rot from the inside out, this process also kills vital nutrients especially lycopene which is why sun dried tomatoes are often very dark in colour as opposed to bright red as they should be. Sun drying also requires a lot of work and when one is drying tons of tomatoes this can be a huge task to achieve.
Over time there were other things I discovered that I also didn’t like such as; there are no guarantees that ‘sun-dried tomatoes’ are indeed raw. Tomatoes are in season during the summer months where in most countries around the Mediterranean can be extremely hot, therefore it is virtually impossible to monitor the temperature or air quality whilst drying anything in the sun. I also learnt that dried tomatoes labelled ‘sun-dried’ are not necessarily sun-dried, this is a title given to all dried tomatoes whether dried in the sun or not, the same way some cosmetics are labelled natural when they contain lots of nasty chemicals.
And in Europe some producers use dehydrating equipment which run on petrol or some other environmentally harmful energy source. In these cases the producers crank up the temperature to dry the product faster thus using less fuel and killing many of the tomatoes vital nutrients.
At this point my search for an unsalted dried tomato didn’t look good.
But then I stumbled across a very passionate tomato grower with strong views about environmentally friendly procedures. We spent hours on the phone discussing my needs, his views and his procedures, Nikos produces dried tomatoes from start to finish, he grows them himself and takes care of drying them. He did everything he could to ensure I was happy with his products by explaining all the procedures thoroughly and sending me some samples. Nikos tomatoes are not ‘sun-dried’, but they are not heated to high temperatures either and they contain no salt; so far so good.
I don’t know about you but when I receive something new I can’t wait to rip it open and sample the goodies inside. What can I say? Never have I had a tomato like those sent to me by Nikos.
I was so impressed with these tomatoes a called Nikos back right away and placed my order. They are amazing; bright red in colour, soft enough to eat without soaking with an outstanding strong sweet tomato flavour. Yippee my search is over.
As you can imagine these gems didn’t last long in my kitchen I added them to everything, salads, soups, dips and dehydrated goodies. It took a lot of will power to stop me eating them straight from the bag.
Rest assured Nikos’ dried tomatoes are a keeper and once you try them I am sure you will agree.
Unsalted Dried tomatoes now available in the UK
I am so happy to be able to bring these Dried tomatoes to the UK. They are an absolute delight to the palate, unlike most other ‘sun-dried’ tomatoes they are soft and plump with a rich full flavour which creates a sensational burst of flavour with every mouthful.
We are now selling dried tomatoes of exceptional quality and dried cherry tomatoes which are something I have never come across before, once you have tried them you wont be able to stop yourself from reaching for the bag.
These dried tomatoes come from Xanthi which is in the North East of mainland Greece.
The tomatoes are picked from the fertile plains of the Nestos River Delta using stringent quality controls and then dehydrated using geothermal energy under mild temperatures.
Nikos and his farm are members of Eurepgap which is a private sector body that sets voluntary standards for the certification of agricultural products around the globe.
EurepGAP is a pre-farm-gate-standard that means the certificate covers the process of the certified product from before the seed is planted until it leaves the farm, therefore the quality is guaranteed to be a cut above the rest.
The tomatoes are dehydrated using geothermal energy which is environmentally friendly and uses low temperatures minimizing the detrimental environmental impacts of farming operations and ensuring a good quality product, plus clean air is circulated to ensure even drying, low temperatures and no contamination from insects or other external factors which is often the case when sun drying.
The method used to dehydrate the tomatoes ensures that the basic characteristics of tomatoes – namely the pungent red colour, strong aroma, authentic taste and nutrients are all preserved.
The mild drying conditions do not destroy or alter the lycopene, which is responsible for the red colour and is considered one of the most significant antioxidants in tomatoes.
Order now at: http://shop.therawgreek.com/dried-tomatoes-35-c.asp
Friday, 4 September 2009
Wednesday, 8 July 2009
Raw Unsalted Olives
Olives for Free
Gosh all this internet networking is going to send me insane. It all started with a monthly newsletter then I started a blog when I got pregnant to follow my progress and most recently I started up this blog as well as signed up to twitter and facebook. I don’t know if I can keep up. I suppose it is the modern way to mingle but with a few free hours a day to log in, update and catch up I sometimes feel the pressure. I guess each website allows me to share with the world a different part of me.
I have been giving away free olives and it feels amazing. In my long search for raw products from the mother land (Greece) I occasionally make a breakthrough. When I came into contact with an olive farmer about a year and half ago I had no idea where it would take me. Vaggelis is a very sweet man and very much on my wavelength, his wife has had 2 home births and their children are not vaccinated (very rare in Greece). He is as passionate as olives as I am and completely understands where I am coming from with regard to raw food. I have come across other farmers who will not share their production methods, like it is a big secret and as much as I may love their product I cannot stock something that I am not 100% clued up on where and how it is created. So back to Vaggelis and the olives; last January I started selling his Throuba olives with minimal salt and they have been going down a treat with raw foodists and traditional foodists all over the UK. Over the past year Vaggelis and I have been liaising and he has created a delicious unsalted olive for me to sample, he kindly sent me a box full of samples. As much as I could have kept them to myself and devoured the lot I decided it would only be fair to share them with some regular customers and internet raw buddy’s and so I did. I sent out about 50 250g packets and the feedback has been phenomenal. Nothing feels as good as sending people joy with free raw food, sadly all the free sample are now gone. These olives will be available early next year and I honestly think they will create ground breaking history and put raw olives high on the raw foodist top 10 foods list.
Here are some of the comments about the unsalted raw olives I have been sending out for free:
"I am not used to eating unsalted olives but once I had a few I could see the appeal."
"These olives are very moreish! Delicious, if you close your eyes you can imagine sitting under the olive tree picking fresh, natural olives from the ground."
"I received your olives today, and they were a very nice surprise, mainly because they lacked the bitterness I have found with other dried olives, but they had the same rich flavour. They were also softer in texture than other dried olives I have tried, and easier to eat straight out of the bag."
"I was pleasantly surprised. They are juicy, but somehow not bitter or greasy at all.
chewy, chocolately, not bitter and the coating of oil is lovely and fragrant.
I LOVE these olives, they are delicious, dark and intense with an no bitterness at all which some raw olives tend to have."
"I'm not exaggerating when i say these were the best olives I've ever tasted. They have a sweet and somehow creamy flavour."
More information about olives:
Olive Power
History
Olives are one of the oldest foods known to man, they have been around for centuries and are thought to have originated in Crete, an island in Greece. Archaeological evidence suggests they were being grown there as far back as 2500 B.C.
Olives are mentioned in the Bible, depicted in ancient Egyptian art, and are heavily featured in Greek mythology. Regarded as a symbol of peace and wisdom the olive tree has provided food, fuel, timber and medicine since ancient times.
Health benefits
Olives are actually the fruit of the tree known as Olea europaea, olea meaning oil which refers to its high fat content and europaea refers to Europe the region they originate from. They come in many shapes, sizes and colours, black, green, purple, large, small, oval, round, the list goes on. Regardless of appearance however, all olives are high in nutritive value. Everyone has heard of how wonderful olive oil is for the health, the Greeks have known this since antiquity and still boast about their main export. Nutritionally, olives are mostly fat, sodium & just a tiny bit of carbohydrates. 75% of the fat that is contained in olives is oleic acid, a monounsaturated fat that has been shown to:
• Lower blood cholesterol levels
• Promote the development of bones and marrow
• Help maintain balance in the metabolism
• Fight oxidization which lies at the root of all the serious diseases of
modern day living
Both olives and their oil are also a good source of vitamin E and other beneficial phytonutrient compounds including polyphenols and flavonoids which appear to have significant anti-inflammatory properties, delay aging and assist in the restoration of body tissues, both internal and external. As well as creating a defensive mechanism against cancer, atherosclerosis, liver disorders and inflammations and acting as a shield against infections.
What really happens to the olive from tree to table?
Olives are rarely palatable eaten right off of the tree; they require special processing to reduce their intrinsic bitterness, caused by the glycoside oleuropein, which is concentrated in their skin. The processing method varies with the olive variety, cultivation region, and the desired taste, texture and colour to be created.
Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black colour. Yet, not all of the black olives available begin with a black colour. Some processing methods expose unripe green olives to the air, and the subsequent oxidation turns them a dark colour. In addition the original colour of the olive is affected by fermentation and/or curing in oil, water, brine or salt.
There are two different processes which an olive can undergo before it is served in a salad. The slow and traditional process of the green olive begins with picking (when not truly ripe) and careful handling to prevent bruising. They are then steeped in changes of cold water for a period of 10 days and finally put in strong brine (salt water) for approximately 3 months. During this period they undergo a lactic ferment whereby the salt drives off the bacteria. They are then ready to eat, or for marinating in oil.
For black olives the slow, natural process starts with picking when ripe and then leaving them in fresh water for 10 days, then allowing them to mature in brine for nine months. All slow processed olives are technically raw, but have been cured using salt.
Often in the fast process (the commercial process) the olives are also artificially oxidised in a "sparging" tank where air bubbles are forced through the water. Caustic soda (E524) is then added to artificially remove bitterness then the olives are heat treated to kill bacteria.
Commercially produced, preserved olives are either pasteurised (heated to 78oC for five minutes) or sterilised (heated to 125oC for 35 minutes). Tinned olives are without a doubt sterilised. Sterilisation cooks the olives, softening and drying them out, and producing the standard pizza olive which is tasteless and nutrientless.
Olive oil
After watching a documentary in Greece about olive oil I was astonished to find out that unless the bottle states that the oil is extra virgin olive oil there is the possibility that it has been mixed with old, highly refined oils. I always make sure my oil is extra virgin and tend to buy it in bulk from small farmers of the nearby villages wherever possible. However, I am outraged that this is allowed to happen and the public are none the wiser. This documentary was reporting what goes on in Greece, therefore I cannot comment on what happens in other countries that produce olive oil. I am also not suggesting that this is done by all manufacturers of olive oil in Greece.
The good news is that extra virgin olive oil is a natural product, not modified in any manner by the procedure used for extraction of the oil from the olives. Precise thermal conditions are maintained during processing and no chemicals or solvents are used to enhance the extraction procedure. On the contrary, pomace oils (other forms of olive oil) are made from the left over pulp from the first pressing combined with solvents even though this oil is said to be fit for consumption and is readily available in the supermarket it is not allowed to pose itself as olive oil, instead it often appears as refined olive oil and there is no way I would recommend it or even think about taking it myself because surprisingly it is a very poor quality oil
Raw olives
What inspired me to look into finding the best Greek raw olives was not only the cost of ‘raw’ olives, but also the fact that I was not impressed with their taste when I know full well that the olives in Greece are delicious, not being biased of course.
Living in Greece, a country where olives are in abundance and are part of everyday life, I can see firsthand their true value and taste firsthand their depth of flavour. Even though the olive, if bought from the supermarket can still be expensive by Greece standards they are still about a third of the price than that of the average raw food outlet. Why is that? If the best olives are found in Europe because that is where they originate from then why are they being imported from places like Peru and America? I was astonished to discover that one particular outlet in America is selling raw ‘Greek Olives’ which were actually produced in California, am I wrong in thinking that that is a huge misconception to their customers?
More digging helped me to discover the process of the raw Peruvian olives sold by other retailers. The unsalted olives are picked after they have ripened on the tree, good so far, but then they are sterilized with steam, this entails a low temperature pressure wash of around 110 degrees in order to clean the olives. After the sterilization period the olives are then sun dried before being packaged. Am I wrong in thinking that steam comes from a very hot substance rendering the steam also hot?
Having thoroughly researched and spoken to many olive farmers about the possibility of raw olives from Greece I was told by an olive producer that the steam sterilization process is a very quick blast of steam which means the olives remain at a safe temperature and enzymes are not lost. I am still not sure that either way the olives remain in enzymatic tact.
I searched high and low for months for the perfect raw Greek olive, preferably without salt. I spoke to many olive farmers and was told many times that it is impossible to cure an olive without salt or that olives are inedible uncured. The farmers in Greece are very proud of their products and indeed they should be seeing as they work very hard to get great results, however they are also set in their ways and I am sure I heard a ‘this girl is out of her mind’ tone in most of their voices when I was talking about eating olives straight from the tree. Has anyone tried an olive straight from the tree? I have, and lets just say it is an acquired taste, they are very crunchy, not juicy at all and quite bitter, but what I’ve recently come to realize is that this is exactly what raw foodists are looking for. So, just as I was about to give up hope and call in the search party I discovered a place in Greece which produces an olive that ripens on the tree, you can imagine my excitement at the news. An island called Thasos in the north Aegean sea produces Throuba olives which are very similar to the Peruvian Botija olive. I called the Velouitinos company and with my best Greek spoke to Vangelis the farmer himself, he explained the process which although involves salt guarantees that no heat other than that from the sun while on the tree is used. The method used for their organic olives is concise and clean and the results are a truly amazing olive. Vangelis happily sent me a couple of bags to sample. When my olives arrived I knew straight away I was on to something. As soon as I picked them up from the post office without further delay I broke open the seal and popped my first shiny blacker then black Velouitinos olive into my mouth. Mmmmm I can taste it now, a meaty, smooth oily texture and an intense olive taste without the interference of saltiness. Hurrah, that confirms what I have been saying all along; Greece really does have the best olives. Please visit;
http://shop.therawgreek.com/index.asp
for full details of the raw olives available from The Raw Greek e-shop.
Now you have all the facts about olives you can make up your own mind about which olives you choose to eat, some people don’t mind cured olives or salt, I myself am a sucker for a good traditionally cured Kalamata olive, not the jarred kind of course. Other people avoid salt and are looking for the perfect palatable tree ripened olive, which as you know is soon to come. The same way no two people are the same, neither are their tastes and choices.
Gosh all this internet networking is going to send me insane. It all started with a monthly newsletter then I started a blog when I got pregnant to follow my progress and most recently I started up this blog as well as signed up to twitter and facebook. I don’t know if I can keep up. I suppose it is the modern way to mingle but with a few free hours a day to log in, update and catch up I sometimes feel the pressure. I guess each website allows me to share with the world a different part of me.
I have been giving away free olives and it feels amazing. In my long search for raw products from the mother land (Greece) I occasionally make a breakthrough. When I came into contact with an olive farmer about a year and half ago I had no idea where it would take me. Vaggelis is a very sweet man and very much on my wavelength, his wife has had 2 home births and their children are not vaccinated (very rare in Greece). He is as passionate as olives as I am and completely understands where I am coming from with regard to raw food. I have come across other farmers who will not share their production methods, like it is a big secret and as much as I may love their product I cannot stock something that I am not 100% clued up on where and how it is created. So back to Vaggelis and the olives; last January I started selling his Throuba olives with minimal salt and they have been going down a treat with raw foodists and traditional foodists all over the UK. Over the past year Vaggelis and I have been liaising and he has created a delicious unsalted olive for me to sample, he kindly sent me a box full of samples. As much as I could have kept them to myself and devoured the lot I decided it would only be fair to share them with some regular customers and internet raw buddy’s and so I did. I sent out about 50 250g packets and the feedback has been phenomenal. Nothing feels as good as sending people joy with free raw food, sadly all the free sample are now gone. These olives will be available early next year and I honestly think they will create ground breaking history and put raw olives high on the raw foodist top 10 foods list.
Here are some of the comments about the unsalted raw olives I have been sending out for free:
"I am not used to eating unsalted olives but once I had a few I could see the appeal."
"These olives are very moreish! Delicious, if you close your eyes you can imagine sitting under the olive tree picking fresh, natural olives from the ground."
"I received your olives today, and they were a very nice surprise, mainly because they lacked the bitterness I have found with other dried olives, but they had the same rich flavour. They were also softer in texture than other dried olives I have tried, and easier to eat straight out of the bag."
"I was pleasantly surprised. They are juicy, but somehow not bitter or greasy at all.
chewy, chocolately, not bitter and the coating of oil is lovely and fragrant.
I LOVE these olives, they are delicious, dark and intense with an no bitterness at all which some raw olives tend to have."
"I'm not exaggerating when i say these were the best olives I've ever tasted. They have a sweet and somehow creamy flavour."
More information about olives:
Olive Power
History
Olives are one of the oldest foods known to man, they have been around for centuries and are thought to have originated in Crete, an island in Greece. Archaeological evidence suggests they were being grown there as far back as 2500 B.C.
Olives are mentioned in the Bible, depicted in ancient Egyptian art, and are heavily featured in Greek mythology. Regarded as a symbol of peace and wisdom the olive tree has provided food, fuel, timber and medicine since ancient times.
Health benefits
Olives are actually the fruit of the tree known as Olea europaea, olea meaning oil which refers to its high fat content and europaea refers to Europe the region they originate from. They come in many shapes, sizes and colours, black, green, purple, large, small, oval, round, the list goes on. Regardless of appearance however, all olives are high in nutritive value. Everyone has heard of how wonderful olive oil is for the health, the Greeks have known this since antiquity and still boast about their main export. Nutritionally, olives are mostly fat, sodium & just a tiny bit of carbohydrates. 75% of the fat that is contained in olives is oleic acid, a monounsaturated fat that has been shown to:
• Lower blood cholesterol levels
• Promote the development of bones and marrow
• Help maintain balance in the metabolism
• Fight oxidization which lies at the root of all the serious diseases of
modern day living
Both olives and their oil are also a good source of vitamin E and other beneficial phytonutrient compounds including polyphenols and flavonoids which appear to have significant anti-inflammatory properties, delay aging and assist in the restoration of body tissues, both internal and external. As well as creating a defensive mechanism against cancer, atherosclerosis, liver disorders and inflammations and acting as a shield against infections.
What really happens to the olive from tree to table?
Olives are rarely palatable eaten right off of the tree; they require special processing to reduce their intrinsic bitterness, caused by the glycoside oleuropein, which is concentrated in their skin. The processing method varies with the olive variety, cultivation region, and the desired taste, texture and colour to be created.
Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black colour. Yet, not all of the black olives available begin with a black colour. Some processing methods expose unripe green olives to the air, and the subsequent oxidation turns them a dark colour. In addition the original colour of the olive is affected by fermentation and/or curing in oil, water, brine or salt.
There are two different processes which an olive can undergo before it is served in a salad. The slow and traditional process of the green olive begins with picking (when not truly ripe) and careful handling to prevent bruising. They are then steeped in changes of cold water for a period of 10 days and finally put in strong brine (salt water) for approximately 3 months. During this period they undergo a lactic ferment whereby the salt drives off the bacteria. They are then ready to eat, or for marinating in oil.
For black olives the slow, natural process starts with picking when ripe and then leaving them in fresh water for 10 days, then allowing them to mature in brine for nine months. All slow processed olives are technically raw, but have been cured using salt.
Often in the fast process (the commercial process) the olives are also artificially oxidised in a "sparging" tank where air bubbles are forced through the water. Caustic soda (E524) is then added to artificially remove bitterness then the olives are heat treated to kill bacteria.
Commercially produced, preserved olives are either pasteurised (heated to 78oC for five minutes) or sterilised (heated to 125oC for 35 minutes). Tinned olives are without a doubt sterilised. Sterilisation cooks the olives, softening and drying them out, and producing the standard pizza olive which is tasteless and nutrientless.
Olive oil
After watching a documentary in Greece about olive oil I was astonished to find out that unless the bottle states that the oil is extra virgin olive oil there is the possibility that it has been mixed with old, highly refined oils. I always make sure my oil is extra virgin and tend to buy it in bulk from small farmers of the nearby villages wherever possible. However, I am outraged that this is allowed to happen and the public are none the wiser. This documentary was reporting what goes on in Greece, therefore I cannot comment on what happens in other countries that produce olive oil. I am also not suggesting that this is done by all manufacturers of olive oil in Greece.
The good news is that extra virgin olive oil is a natural product, not modified in any manner by the procedure used for extraction of the oil from the olives. Precise thermal conditions are maintained during processing and no chemicals or solvents are used to enhance the extraction procedure. On the contrary, pomace oils (other forms of olive oil) are made from the left over pulp from the first pressing combined with solvents even though this oil is said to be fit for consumption and is readily available in the supermarket it is not allowed to pose itself as olive oil, instead it often appears as refined olive oil and there is no way I would recommend it or even think about taking it myself because surprisingly it is a very poor quality oil
Raw olives
What inspired me to look into finding the best Greek raw olives was not only the cost of ‘raw’ olives, but also the fact that I was not impressed with their taste when I know full well that the olives in Greece are delicious, not being biased of course.
Living in Greece, a country where olives are in abundance and are part of everyday life, I can see firsthand their true value and taste firsthand their depth of flavour. Even though the olive, if bought from the supermarket can still be expensive by Greece standards they are still about a third of the price than that of the average raw food outlet. Why is that? If the best olives are found in Europe because that is where they originate from then why are they being imported from places like Peru and America? I was astonished to discover that one particular outlet in America is selling raw ‘Greek Olives’ which were actually produced in California, am I wrong in thinking that that is a huge misconception to their customers?
More digging helped me to discover the process of the raw Peruvian olives sold by other retailers. The unsalted olives are picked after they have ripened on the tree, good so far, but then they are sterilized with steam, this entails a low temperature pressure wash of around 110 degrees in order to clean the olives. After the sterilization period the olives are then sun dried before being packaged. Am I wrong in thinking that steam comes from a very hot substance rendering the steam also hot?
Having thoroughly researched and spoken to many olive farmers about the possibility of raw olives from Greece I was told by an olive producer that the steam sterilization process is a very quick blast of steam which means the olives remain at a safe temperature and enzymes are not lost. I am still not sure that either way the olives remain in enzymatic tact.
I searched high and low for months for the perfect raw Greek olive, preferably without salt. I spoke to many olive farmers and was told many times that it is impossible to cure an olive without salt or that olives are inedible uncured. The farmers in Greece are very proud of their products and indeed they should be seeing as they work very hard to get great results, however they are also set in their ways and I am sure I heard a ‘this girl is out of her mind’ tone in most of their voices when I was talking about eating olives straight from the tree. Has anyone tried an olive straight from the tree? I have, and lets just say it is an acquired taste, they are very crunchy, not juicy at all and quite bitter, but what I’ve recently come to realize is that this is exactly what raw foodists are looking for. So, just as I was about to give up hope and call in the search party I discovered a place in Greece which produces an olive that ripens on the tree, you can imagine my excitement at the news. An island called Thasos in the north Aegean sea produces Throuba olives which are very similar to the Peruvian Botija olive. I called the Velouitinos company and with my best Greek spoke to Vangelis the farmer himself, he explained the process which although involves salt guarantees that no heat other than that from the sun while on the tree is used. The method used for their organic olives is concise and clean and the results are a truly amazing olive. Vangelis happily sent me a couple of bags to sample. When my olives arrived I knew straight away I was on to something. As soon as I picked them up from the post office without further delay I broke open the seal and popped my first shiny blacker then black Velouitinos olive into my mouth. Mmmmm I can taste it now, a meaty, smooth oily texture and an intense olive taste without the interference of saltiness. Hurrah, that confirms what I have been saying all along; Greece really does have the best olives. Please visit;
http://shop.therawgreek.com/index.asp
for full details of the raw olives available from The Raw Greek e-shop.
Now you have all the facts about olives you can make up your own mind about which olives you choose to eat, some people don’t mind cured olives or salt, I myself am a sucker for a good traditionally cured Kalamata olive, not the jarred kind of course. Other people avoid salt and are looking for the perfect palatable tree ripened olive, which as you know is soon to come. The same way no two people are the same, neither are their tastes and choices.
Wednesday, 3 June 2009
Creamy Cherry Ice-cream
Ingredients
2 glasses of almond milk* app 375ml
1 cup Raw Cashews – 100g
1 vanilla bean – seeds scraped out
1 ripe banana - frozen
A pinch of salt
250g pitted cherries - app 2 cups
1/8 tsp ground nutmeg
2 tbsp sweetener (raw honey, agave syrup, 4 pitted dates etc)
In a blender place the cashews and a half of the almond milk until the cashews have been pulverised and you are left with a creamy mixture. Add the rest of the almond milk, the frozen banana, vanilla and salt and blend until you have a smooth consistency. Set aside in a bowl.
Without washing the blender put half of the cherries in with 2 tbsp of sweetener of your choice and the nutmeg and process until you have a bright red syrup.
Cut the remaining cherries into quarters and set aside.
By hand mix the cherry syrup into the cashew mixture. Switch on the ice-cream maker and pour the mixture into the cooling bowl. Let it freeze in the ice-cream maker for approximately 30-40 minutes. After the ice cream stiffens (about 2 minutes before it is done), add the cherry quarters, then continue freezing until the ice cream is ready - if necessary stir them in after the ice cream has been removed from the machine. Put the ice cream in a covered container and let it harden in the freezer for at least an hour before serving.
Alternatively put the ice-cream in the freezer for longer and remove 30 minutes before serving.
If you do not have an ice-cream maker you can put the mixture directly from the blender into an airtight container and place in the freezer, mix it up every half an hour to prevent it crystallizing. Do this 4-5 times, again remove from the freezer half an hour before serving.
Another way around not having an ice-cream maker is to freeze the mixture without the quartered cherry pieces and then pass it through a juicer with the blank blade or whizz it in a blender briefly before adding the cherries by hand and serving.
*Almond milk
(recipe yields about 1.5 litres of milk)
Soak ¾ cup (75g) almonds overnight. Blend the almonds with 1 litre of water and 3 medjool dates or other sweetener of your choice. Strain the milk through a nut milk bag so you are left with a smooth white milk. (store in the fridge, it will keep for 3 days).
About the Cherry
Sweet, rare, and seasonally limited cherries are prized items in culinary terms; why? Because they are beautiful and delicious and only in season for a short period; May – August, which adds some truth to the phrase Absence makes the heart grow fonder.
The tree of the small and fleshy red or reddish black fruit is part of the Rosaceae family which includes almonds, peaches, apricots and plums. It is believed that the Romans discovered the sweet cherry fruit in Asia Minor in about 70 BC and then introduced them to Britain in the first century AD.
Like most fruit cherries are fat, sodium, and cholesterol-free, so where do they rise above the rest?
Lets start by stating that per 100g of cherries contain 30 times more vitamin C then oranges.
Secondly cherries are a great source of potassium, bioflavonoids and other antioxidants.
We all know that all fresh fruits are full of goodness, but the high levels of flavanoids, athocyanin and melatonin found in tart cherries has been said to help maintain healthy joints and muscles, reduce inflammation and induce healthy sleep patterns.
Darker cherries have higher antioxidant and vitamin levels than lighter ones, but sour cherries, which are generally bright red rather than a darker red-purple in color and harder to come by, have far higher levels of antioxidants than its sweet relative. Antioxidants can help to fight cancer and heart disease.
Beta carotene is another important nutrient that cherries are rich in (they contain 19 times as much beta carotene as blueberries or strawberries) as well as vitamin E, potassium, magnesium, iron, fiber and folate.
Did you know...
- The bark and stems of wild cherries have an almond-like aroma.
- The cherry tree is an omen of good fortune and eating ripe cherries off of the tree mean success and happiness.
- Apparently cherries are also a symbol of fertility. The owner of a cherry tree is supposed to have a rich crop if the first cherry is eaten by a woman who had recently given birth to her first child. This puts me in the perfect position to seek out all the cherry trees in the area and demand I be allowed to eat as many as I can ;-)
- Shakespeare used cherries as a symbol of love and romance in A Midsummer Night's Dream.
Ingredients
2 glasses of almond milk* app 375ml
1 cup Raw Cashews – 100g
1 vanilla bean – seeds scraped out
1 ripe banana - frozen
A pinch of salt
250g pitted cherries - app 2 cups
1/8 tsp ground nutmeg
2 tbsp sweetener (raw honey, agave syrup, 4 pitted dates etc)
In a blender place the cashews and a half of the almond milk until the cashews have been pulverised and you are left with a creamy mixture. Add the rest of the almond milk, the frozen banana, vanilla and salt and blend until you have a smooth consistency. Set aside in a bowl.
Without washing the blender put half of the cherries in with 2 tbsp of sweetener of your choice and the nutmeg and process until you have a bright red syrup.
Cut the remaining cherries into quarters and set aside.
By hand mix the cherry syrup into the cashew mixture. Switch on the ice-cream maker and pour the mixture into the cooling bowl. Let it freeze in the ice-cream maker for approximately 30-40 minutes. After the ice cream stiffens (about 2 minutes before it is done), add the cherry quarters, then continue freezing until the ice cream is ready - if necessary stir them in after the ice cream has been removed from the machine. Put the ice cream in a covered container and let it harden in the freezer for at least an hour before serving.
Alternatively put the ice-cream in the freezer for longer and remove 30 minutes before serving.
If you do not have an ice-cream maker you can put the mixture directly from the blender into an airtight container and place in the freezer, mix it up every half an hour to prevent it crystallizing. Do this 4-5 times, again remove from the freezer half an hour before serving.
Another way around not having an ice-cream maker is to freeze the mixture without the quartered cherry pieces and then pass it through a juicer with the blank blade or whizz it in a blender briefly before adding the cherries by hand and serving.
*Almond milk
(recipe yields about 1.5 litres of milk)
Soak ¾ cup (75g) almonds overnight. Blend the almonds with 1 litre of water and 3 medjool dates or other sweetener of your choice. Strain the milk through a nut milk bag so you are left with a smooth white milk. (store in the fridge, it will keep for 3 days).
About the Cherry
Sweet, rare, and seasonally limited cherries are prized items in culinary terms; why? Because they are beautiful and delicious and only in season for a short period; May – August, which adds some truth to the phrase Absence makes the heart grow fonder.
The tree of the small and fleshy red or reddish black fruit is part of the Rosaceae family which includes almonds, peaches, apricots and plums. It is believed that the Romans discovered the sweet cherry fruit in Asia Minor in about 70 BC and then introduced them to Britain in the first century AD.
Like most fruit cherries are fat, sodium, and cholesterol-free, so where do they rise above the rest?
Lets start by stating that per 100g of cherries contain 30 times more vitamin C then oranges.
Secondly cherries are a great source of potassium, bioflavonoids and other antioxidants.
We all know that all fresh fruits are full of goodness, but the high levels of flavanoids, athocyanin and melatonin found in tart cherries has been said to help maintain healthy joints and muscles, reduce inflammation and induce healthy sleep patterns.
Darker cherries have higher antioxidant and vitamin levels than lighter ones, but sour cherries, which are generally bright red rather than a darker red-purple in color and harder to come by, have far higher levels of antioxidants than its sweet relative. Antioxidants can help to fight cancer and heart disease.
Beta carotene is another important nutrient that cherries are rich in (they contain 19 times as much beta carotene as blueberries or strawberries) as well as vitamin E, potassium, magnesium, iron, fiber and folate.
Did you know...
- The bark and stems of wild cherries have an almond-like aroma.
- The cherry tree is an omen of good fortune and eating ripe cherries off of the tree mean success and happiness.
- Apparently cherries are also a symbol of fertility. The owner of a cherry tree is supposed to have a rich crop if the first cherry is eaten by a woman who had recently given birth to her first child. This puts me in the perfect position to seek out all the cherry trees in the area and demand I be allowed to eat as many as I can ;-)
- Shakespeare used cherries as a symbol of love and romance in A Midsummer Night's Dream.
Tuesday, 19 May 2009
Long Live the Sprout
Not only is sprouting a very cheap way to bulk up meals it is also super nutritious. If you add sprouts to your day you will notice a difference not only on your pocket but also in your energy levels and general well being. Sprouts can either be seeds, grains, pulses or beans or nuts, (for simplicity I will refer to all sproutable items as seeds in this article). Sprouts can be eaten raw in salads, blended with other ingredients to make dips and pates, juiced or even dehydrated to make snacks.
What exactly is a sprout?
Sprouts are seeds that are grown specifically to be eaten as young baby shoots or as small tender-leaved plants. Once shed from the mother plant seeds remain dormant until they come into contact with water. Every seed carries genetic information and nutrients to allow the growth of a new plant, this information is preserved until it comes into contact with the essential elements needed to start sprouting. These elements usually start with soaking the seed in water for a period of time to release the enzyme inhibitors so germination can then take place.
Why are sprouts super nutritious?
Sprouts are packed with vitamins, minerals, proteins, antioxidants and phytonutrients which are dormant until the seed germinates. When a seed is woken up its vitamin content increases and the protein, carbohydrates and fats it contains become easier to digest. All pulses are very similar in nutritional content, they are rich in protein containing more than most other plant foods. They are also a good source of carbohydrates and fibre, low in fat and they are an important source of B vitamins. More importantly enzymes are released making it a real living food, enzymes are what give sprouts a vital living energy which eases germination and supplies nutrients to keep the body young and healthy. Unlike common green vegetables, which decrease their nutrient value from the day of their harvest, sprouts keep it up to the day of consumption. When sprouts are at the peak of their growth, their nutrient energy is also at its peak. Not only are sprouts easier to digest, but they also help regenerate body cells, boost digestion and food absorption, and enhance both blood coagulation and different liver functions.
How to sprout
Among the essential elements for germination, water is probably the most important in the sprouting process, it works like a light switch, the very moment water touches the seeds a series of complex chemical reactions that bring seeds back to life begins.
Temperature is the second important element. In warmer countries sprouts tend to grow much quicker as I discovered when I moved to Greece.
The third element is oxygen. Seeds have to breath in order for the chemical reactions to take place and lead to germination.
The fourth and final essential element is light. It allows photosynthesis to occur and gives sprouts a high content of chlorophyll.
Sprouts can be easily, organically and cheaply grown at home.
All you need are the following:
· A clean jar
· Seeds/beans/pulses etc
· A square of muslin cloth or a pop sock or old tight.
· Rubber band
Place the seeds you want to sprout in the jar, depending on what you want to sprout you will on average end up with 3 times as much mass as you started with. Therefore fill only up to a fifth of the jar with seeds. Then fill the jar halfway with water, ensuring that all seeds are thoroughly covered. Place the square of muslin or tights on top of the jar and secure with the rubber band. Leave the sprouts to soak overnight or for at least 6 hours. The following morning tip the jar upside down and drain the water through the muslin cloth (without removing it from the jar) and rinse the seeds.
Rinse and drain the sprouts twice a day for 2-3 days until the shoots begin to appear. Once the shoots are at least as long as the seed/bean the sprouts are ready to eat, with the exception of very tiny seeds such as alfalfa where the shoot will more than exceed the length of the original seed. The sprouts must then be stored in an airtight container in the fridge and eaten within 5 days.
Remember, sprouts need moisture, warmth and indirect sunlight to grow well.
*Important additional notes
All beans and pulses can be sprouted and eaten except red kidney beans which are poisonous when eaten raw/sprouted.
Sprouts not rinsed regularly will turn sour.
Sprouts left germinating too long will develop leaves and become baby greens.
Sprouts left standing in water will rot.
Sprouts not moistened regularly will dry out.
Sprouted well, each cup of dry beans / pulses will yield nearly 3 cups of sprouts.
Always use edible beans / pulses. Never use seeds intended for planting as they are treated with toxins.
Happy Sprouting
What exactly is a sprout?
Sprouts are seeds that are grown specifically to be eaten as young baby shoots or as small tender-leaved plants. Once shed from the mother plant seeds remain dormant until they come into contact with water. Every seed carries genetic information and nutrients to allow the growth of a new plant, this information is preserved until it comes into contact with the essential elements needed to start sprouting. These elements usually start with soaking the seed in water for a period of time to release the enzyme inhibitors so germination can then take place.
Why are sprouts super nutritious?
Sprouts are packed with vitamins, minerals, proteins, antioxidants and phytonutrients which are dormant until the seed germinates. When a seed is woken up its vitamin content increases and the protein, carbohydrates and fats it contains become easier to digest. All pulses are very similar in nutritional content, they are rich in protein containing more than most other plant foods. They are also a good source of carbohydrates and fibre, low in fat and they are an important source of B vitamins. More importantly enzymes are released making it a real living food, enzymes are what give sprouts a vital living energy which eases germination and supplies nutrients to keep the body young and healthy. Unlike common green vegetables, which decrease their nutrient value from the day of their harvest, sprouts keep it up to the day of consumption. When sprouts are at the peak of their growth, their nutrient energy is also at its peak. Not only are sprouts easier to digest, but they also help regenerate body cells, boost digestion and food absorption, and enhance both blood coagulation and different liver functions.
How to sprout
Among the essential elements for germination, water is probably the most important in the sprouting process, it works like a light switch, the very moment water touches the seeds a series of complex chemical reactions that bring seeds back to life begins.
Temperature is the second important element. In warmer countries sprouts tend to grow much quicker as I discovered when I moved to Greece.
The third element is oxygen. Seeds have to breath in order for the chemical reactions to take place and lead to germination.
The fourth and final essential element is light. It allows photosynthesis to occur and gives sprouts a high content of chlorophyll.
Sprouts can be easily, organically and cheaply grown at home.
All you need are the following:
· A clean jar
· Seeds/beans/pulses etc
· A square of muslin cloth or a pop sock or old tight.
· Rubber band
Place the seeds you want to sprout in the jar, depending on what you want to sprout you will on average end up with 3 times as much mass as you started with. Therefore fill only up to a fifth of the jar with seeds. Then fill the jar halfway with water, ensuring that all seeds are thoroughly covered. Place the square of muslin or tights on top of the jar and secure with the rubber band. Leave the sprouts to soak overnight or for at least 6 hours. The following morning tip the jar upside down and drain the water through the muslin cloth (without removing it from the jar) and rinse the seeds.
Rinse and drain the sprouts twice a day for 2-3 days until the shoots begin to appear. Once the shoots are at least as long as the seed/bean the sprouts are ready to eat, with the exception of very tiny seeds such as alfalfa where the shoot will more than exceed the length of the original seed. The sprouts must then be stored in an airtight container in the fridge and eaten within 5 days.
Remember, sprouts need moisture, warmth and indirect sunlight to grow well.
*Important additional notes
All beans and pulses can be sprouted and eaten except red kidney beans which are poisonous when eaten raw/sprouted.
Sprouts not rinsed regularly will turn sour.
Sprouts left germinating too long will develop leaves and become baby greens.
Sprouts left standing in water will rot.
Sprouts not moistened regularly will dry out.
Sprouted well, each cup of dry beans / pulses will yield nearly 3 cups of sprouts.
Always use edible beans / pulses. Never use seeds intended for planting as they are treated with toxins.
Happy Sprouting
Tuesday, 21 April 2009
Now I know why Flax is the main ingredient in raw crackers
On Monday I set out to make raw crackers, I had a ton of vegetables in my fridge which I planned to use, such as peppers, tomatoes, spinach and carrots. But when it came to soaking the flaxseeds the night before I realised I didn’t actually have any, so I soaked a cup of almonds instead. So, I pulverised all the veg in my food processor and then added some sprouted lentils and the almonds.
For flavour I added spices such as cumin and paprika and dry mixed herbs, oregano and fresh parsley. The mixture tasted delicious.
I spread it thickly onto to 2 dehydrator trays and sat patiently waiting for many hours for them to be ready. As the crackers started to dry out I noticed they had shrunk substantially and in the end my crackers were very delicate and thin and there were holes where there weren’t before.
I must say they were delicious but not strong enough to hold any kind of filling or topping.
Flaxseeds when soaked whole form a jelly out of the water it is soaking in and I guess this is what holds the crackers together when they are dried.
So next time I may have to use flax instead of almond and use carrot pulp instead of whole carrot which should reduce the water content of the mixture. If I succeed I will post the recipe.
For flavour I added spices such as cumin and paprika and dry mixed herbs, oregano and fresh parsley. The mixture tasted delicious.
I spread it thickly onto to 2 dehydrator trays and sat patiently waiting for many hours for them to be ready. As the crackers started to dry out I noticed they had shrunk substantially and in the end my crackers were very delicate and thin and there were holes where there weren’t before.
I must say they were delicious but not strong enough to hold any kind of filling or topping.
Flaxseeds when soaked whole form a jelly out of the water it is soaking in and I guess this is what holds the crackers together when they are dried.
So next time I may have to use flax instead of almond and use carrot pulp instead of whole carrot which should reduce the water content of the mixture. If I succeed I will post the recipe.
Thursday, 2 April 2009
Wheatgrass
I send out a newsletter almost every month (to subscribe visit www.therawgreek.com) and a lot of my life experiences often lead me to the main topic of each issue. I try to keep each article factual but a few personal bits find their way in there. I would like to add more of the personal bits but I know it isn’t everyone’s cup of green tea that is one of the reasons I am putting together this blog.
Here I intend to provide a lot of the facts as well adding my thoughts and the wonderings in my mind which lead me to research certain topics.
This month my main focus is on wheatgrass.
Why?
My mother-in-law has been fighting cancer for some time, and the most recent development is in her intestine. I personally have little faith in the traditional methods for treating cancer because she has undergone many tiring and painful chemo sessions and was told the cancer had gone, only to be examined a few months later completely by chance and then told that it hadn’t disappeared and the cancer had gotten worse. If chemotherapy isn’t working which in this case it isn’t I wonder if it ever cures cancer as we are led to believe it does. Cancer is an attack on the system as a result of a compromised immune system, so far all I have seen chemotherapy do is weaken the patient thus weakening the immune system further. In the end my mother-in-law’s cancer in the intestine progressed so much it blocked her intestine causing her lots of discomfort which the Dr’s ignored for some time until she was so sick, bloated and dizzy she was taken to hospital again and after lots more tests and no food for weeks (which weakened her even more) she was told that her intestine was now blocked and she needed surgery which led to a bag being inserted so that food no longer attempted to pass the blockage.
The worse thing about the Greek medical profession is that they lie to the patient about the severity of the disease so they still have some hope, and only tell the immediate family the truth. So, in our case my mother-in-law doesn’t realise that this bag will be there for life and there is nothing they can do for her apart from give her more chemo and hope for the best.
We, on the other hand, her close family know the truth and I have taken it upon myself to help her as best I can using alternative methods. My husband and I have discussed it many times and he agrees that something needs to be done. So I asked for some trusted advice from Jill Swyers (www.jillswyers.com) who has had experience in this area, I listened very carefully to everything she had to say and with my own knowledge of the local produce and nutrition gathered the tools to start.
As soon as my mother-in-law was well enough to stomach food and fluids we sat her down and told her what we can do for her and how it will be affect her, she agreed to give it a go saying that she wants to see her granddaughter (only 3 months old) grow up. The very next day (Friday) I turned up at her house bright and early armed with my juicer, wheatgrass and many other greens for juicing.
After her first shot of wheatgrass and a green juice I started clearing her cupboards and fridge of anything containing sugar of any kind. It was a big task because she has a terrible sweet tooth and is always chomping down boiled sweets, cakes and biscuits.
The first day we started she couldn’t get out of bed without help and moving caused her a lot of pain, walking was a hunched hobble and she could only manage a couple of minutes at a time. By Monday (only 4 days later) she was getting out of bed on her own, walking around the outside of house for fresh air, her once strong voice was back to normal and she was even able to cook meals for her husband. A great start if you ask me. But of course when someone starts to feel better they often stop the medication as is always the case with conventional medicine. And this is exactly what happened here, she started to feel better and get back her appetite for sweet things. And with her next Dr’s appointment coming up in a few days she was starting to worry about whether she should continue the chemotherapy as was advised. My opinion was no, but after many years of medical intervention and faith in the Dr’s and God it was hard to talk her round. So she went to the Dr and he told her that the chemo is necessary and if she wants to continue with the diet she can but she has to also do the chemo (this is what my husband told me), my mother-in-law on the other hand told me that the Dr had told her that she has to do the chemo and if she wants to continue the diet she can do so after the next three chemo sessions. A clear sign that she no longer wants to continue with the juicing.
I am very disappointed with the attitude of the Dr’s and my mother-in-law’s decision to not continue, but at the same time I am excited about the results we achieved after only a few days I truly believe wheatgrass to be a superfood.
Here is some info about wheatgrass and it nutritional content:
Top of the list of important wheatgrass functions is the fact that it contains chlorophyll which has almost the same molecular structure as haemoglobin. The only difference between chlorophyll and haemoglobin is in the central element, chlorophyll contains magnesium and haemoglobin contains iron. (Haemoglobin is the iron-containing protein in the red blood cells which transport oxygen from the lungs to the rest of the body).
Chlorophyll increases haemoglobin production, meaning more oxygen circulates around the body thus breaking down poisonous carbon dioxide and releasing more oxygen.
There is also plenty of Selenium in wheatgrass; Chlorophyll and selenium together build the immune system. On top of that wheatgrass is one of the most alkaline foods known to man. For body tissue to remain healthy it needs to be alkaline and oxygenated, when the body is over acidic many diseases and health problems can occur. Wheatgrass stimulates metabolism and enzymes, the abundance of alkaline minerals in the juice helps to reduce over acidity in the blood.
Why is oxygen so important?Oxygen is one of the most basic needs of the human body, without it the body cannot survive. It is necessary to oxidize bacteria, fungi and viruses and for burning up toxins in the body generated both internally and from external sources such as food, water and the environment.
Nutritionally wheatgrass is amazing:
· A 30ml shot of freshly squeezed juice contains a as many vitamins, minerals and amino acid as approximately 2 kilos of fresh green vegetables in a bioavailable form.
· It is a complete protein containing about 20 amino acids (the building blocks of protein) and about 30 enzymes which are incredibly important for correct digestion and other bodily processes.
· Wheatgrass juice is an abundant source of B vitamins, vitamins C, E and carotene, which work to successfully destroy free radicals that can lead to the degeneration of the immune system, and the body as a whole.
· It contains over 90 minerals all of which are needed to maintain good metabolism. Some of these alkaline minerals are calcium, magnesium, potassium and iron.
· Enzymes are important active ingredients in wheatgrass juice. They are the life force of our foods, and are required to carry out many important biological and chemical functions within the body.
· It contains chlorophyll which stimulates and regenerates the liver. The liver is the main organ of detoxification in the body. Three compounds found in the juice that helps the liver with this are:
- Choline which prevents the deposition of fats
- Magnesium which draws out excess fat;
- Potassium which invigorates and stimulates
Chloraphyl normalizes high blood pressure by dilating the blood pathways throughout the body, and stimulates healthy blood tissue cell growth.
* Wheatgrass is different from wheat. One is a green vegetable, the other a grain. The green vegetable grass contains no gluten and is therefore no more allergic than spinach or lettuce.
Useful links
How to grow wheatgrass
www.tribuneindia.com/2001/20010107/spectrum/main6.htm
Wheatgrass juicers
www.vitality4life.com/
Wheatgrass kits
www.wheatgrass-kits.co.uk
Wheatgrass juice concoctions
Many, myself included, don’t enjoy the taste of wheatgrass, it makes my hair stand on end. Others find it pleasant or at least bearable. There are a few tricks to help ‘the medicine’ go down and I wouldn’t dare suggest a spoonful of sugar.
The most common way to drink wheatgrass juice is to knock back a small 25-30ml shot of it quick and painless, some people like to follow it with a slice of orange. Or you could treat it like a famous alcoholic shot and lick some salt of the back of your hand knock back the shot and then suck on a slice of lemon as Jason Vale does in one of his juice bars.
Alternatively you could try to disguise the taste in other juices. My personal favourite is as follows:
1 shot of fresh wheatgrass juice
Kiwi fruits
Juice the wheatgrass, peel the kiwi fruits and also juice. Mix the 2 juices together and drink immediately. The kiwi almost disguises the taste of wheatgrass completely.
Another one of my favourite juice concoctions as suggested by Ann Wigmore in her book The Wheatgrass Book is:
3 medium carrots
2 large celery stalks
1.5 shots (45ml) wheatgrass juice
Five sprigs parsley
Juice all the ingredients and enjoy!
Here I intend to provide a lot of the facts as well adding my thoughts and the wonderings in my mind which lead me to research certain topics.
This month my main focus is on wheatgrass.
Why?
My mother-in-law has been fighting cancer for some time, and the most recent development is in her intestine. I personally have little faith in the traditional methods for treating cancer because she has undergone many tiring and painful chemo sessions and was told the cancer had gone, only to be examined a few months later completely by chance and then told that it hadn’t disappeared and the cancer had gotten worse. If chemotherapy isn’t working which in this case it isn’t I wonder if it ever cures cancer as we are led to believe it does. Cancer is an attack on the system as a result of a compromised immune system, so far all I have seen chemotherapy do is weaken the patient thus weakening the immune system further. In the end my mother-in-law’s cancer in the intestine progressed so much it blocked her intestine causing her lots of discomfort which the Dr’s ignored for some time until she was so sick, bloated and dizzy she was taken to hospital again and after lots more tests and no food for weeks (which weakened her even more) she was told that her intestine was now blocked and she needed surgery which led to a bag being inserted so that food no longer attempted to pass the blockage.
The worse thing about the Greek medical profession is that they lie to the patient about the severity of the disease so they still have some hope, and only tell the immediate family the truth. So, in our case my mother-in-law doesn’t realise that this bag will be there for life and there is nothing they can do for her apart from give her more chemo and hope for the best.
We, on the other hand, her close family know the truth and I have taken it upon myself to help her as best I can using alternative methods. My husband and I have discussed it many times and he agrees that something needs to be done. So I asked for some trusted advice from Jill Swyers (www.jillswyers.com) who has had experience in this area, I listened very carefully to everything she had to say and with my own knowledge of the local produce and nutrition gathered the tools to start.
As soon as my mother-in-law was well enough to stomach food and fluids we sat her down and told her what we can do for her and how it will be affect her, she agreed to give it a go saying that she wants to see her granddaughter (only 3 months old) grow up. The very next day (Friday) I turned up at her house bright and early armed with my juicer, wheatgrass and many other greens for juicing.
After her first shot of wheatgrass and a green juice I started clearing her cupboards and fridge of anything containing sugar of any kind. It was a big task because she has a terrible sweet tooth and is always chomping down boiled sweets, cakes and biscuits.
The first day we started she couldn’t get out of bed without help and moving caused her a lot of pain, walking was a hunched hobble and she could only manage a couple of minutes at a time. By Monday (only 4 days later) she was getting out of bed on her own, walking around the outside of house for fresh air, her once strong voice was back to normal and she was even able to cook meals for her husband. A great start if you ask me. But of course when someone starts to feel better they often stop the medication as is always the case with conventional medicine. And this is exactly what happened here, she started to feel better and get back her appetite for sweet things. And with her next Dr’s appointment coming up in a few days she was starting to worry about whether she should continue the chemotherapy as was advised. My opinion was no, but after many years of medical intervention and faith in the Dr’s and God it was hard to talk her round. So she went to the Dr and he told her that the chemo is necessary and if she wants to continue with the diet she can but she has to also do the chemo (this is what my husband told me), my mother-in-law on the other hand told me that the Dr had told her that she has to do the chemo and if she wants to continue the diet she can do so after the next three chemo sessions. A clear sign that she no longer wants to continue with the juicing.
I am very disappointed with the attitude of the Dr’s and my mother-in-law’s decision to not continue, but at the same time I am excited about the results we achieved after only a few days I truly believe wheatgrass to be a superfood.
Here is some info about wheatgrass and it nutritional content:
Top of the list of important wheatgrass functions is the fact that it contains chlorophyll which has almost the same molecular structure as haemoglobin. The only difference between chlorophyll and haemoglobin is in the central element, chlorophyll contains magnesium and haemoglobin contains iron. (Haemoglobin is the iron-containing protein in the red blood cells which transport oxygen from the lungs to the rest of the body).
Chlorophyll increases haemoglobin production, meaning more oxygen circulates around the body thus breaking down poisonous carbon dioxide and releasing more oxygen.
There is also plenty of Selenium in wheatgrass; Chlorophyll and selenium together build the immune system. On top of that wheatgrass is one of the most alkaline foods known to man. For body tissue to remain healthy it needs to be alkaline and oxygenated, when the body is over acidic many diseases and health problems can occur. Wheatgrass stimulates metabolism and enzymes, the abundance of alkaline minerals in the juice helps to reduce over acidity in the blood.
Why is oxygen so important?Oxygen is one of the most basic needs of the human body, without it the body cannot survive. It is necessary to oxidize bacteria, fungi and viruses and for burning up toxins in the body generated both internally and from external sources such as food, water and the environment.
Nutritionally wheatgrass is amazing:
· A 30ml shot of freshly squeezed juice contains a as many vitamins, minerals and amino acid as approximately 2 kilos of fresh green vegetables in a bioavailable form.
· It is a complete protein containing about 20 amino acids (the building blocks of protein) and about 30 enzymes which are incredibly important for correct digestion and other bodily processes.
· Wheatgrass juice is an abundant source of B vitamins, vitamins C, E and carotene, which work to successfully destroy free radicals that can lead to the degeneration of the immune system, and the body as a whole.
· It contains over 90 minerals all of which are needed to maintain good metabolism. Some of these alkaline minerals are calcium, magnesium, potassium and iron.
· Enzymes are important active ingredients in wheatgrass juice. They are the life force of our foods, and are required to carry out many important biological and chemical functions within the body.
· It contains chlorophyll which stimulates and regenerates the liver. The liver is the main organ of detoxification in the body. Three compounds found in the juice that helps the liver with this are:
- Choline which prevents the deposition of fats
- Magnesium which draws out excess fat;
- Potassium which invigorates and stimulates
Chloraphyl normalizes high blood pressure by dilating the blood pathways throughout the body, and stimulates healthy blood tissue cell growth.
* Wheatgrass is different from wheat. One is a green vegetable, the other a grain. The green vegetable grass contains no gluten and is therefore no more allergic than spinach or lettuce.
Useful links
How to grow wheatgrass
www.tribuneindia.com/2001/20010107/spectrum/main6.htm
Wheatgrass juicers
www.vitality4life.com/
Wheatgrass kits
www.wheatgrass-kits.co.uk
Wheatgrass juice concoctions
Many, myself included, don’t enjoy the taste of wheatgrass, it makes my hair stand on end. Others find it pleasant or at least bearable. There are a few tricks to help ‘the medicine’ go down and I wouldn’t dare suggest a spoonful of sugar.
The most common way to drink wheatgrass juice is to knock back a small 25-30ml shot of it quick and painless, some people like to follow it with a slice of orange. Or you could treat it like a famous alcoholic shot and lick some salt of the back of your hand knock back the shot and then suck on a slice of lemon as Jason Vale does in one of his juice bars.
Alternatively you could try to disguise the taste in other juices. My personal favourite is as follows:
1 shot of fresh wheatgrass juice
Kiwi fruits
Juice the wheatgrass, peel the kiwi fruits and also juice. Mix the 2 juices together and drink immediately. The kiwi almost disguises the taste of wheatgrass completely.
Another one of my favourite juice concoctions as suggested by Ann Wigmore in her book The Wheatgrass Book is:
3 medium carrots
2 large celery stalks
1.5 shots (45ml) wheatgrass juice
Five sprigs parsley
Juice all the ingredients and enjoy!
Subscribe to:
Posts (Atom)