Category Archives: Uncategorized


These are some markets that I like. There may be others that I might like, but that I do not know of. If I find them, I will list them.
I am not listing Whole Foods because I do not necessarily like them. Here in New York City, they have forced a lot of independent natural food markets that I used to like out of business. I also do not trust their honesty about organic food. If you want a Whole Foods, there are a number of them listed in the phone book.


I love this market – they refuse to sell anything they cannot guarantee is organic (so you won’t get young Thai coconuts there!). They have all sorts of nuts, seeds, and beans, and they often carry Ms. Lillian’s raw food creations.
229 West 13th Street (btw 7th and 8th Aves.)
New York, NY 10011
8:00am – 9:30pm, weekdays
9:00am – 8:30pm, weekends
#1/2/3 or A/C/E trains to 14th St, or L line to 8th Ave.

all organic, and they have a deli with raw food creations for takeout.
913 8th Ave. @ 54th Street
New York, NY 10019
7 AM – 12 AM weekdays
9 AM – 12 AM weekends
E train to 50th St. Station

cheap vegetables and everything downstairs, and a secret (hard to find) upstairs organic market with just about everything you can think of – my test was Lara Bars – they have them for $1.25 (as of March 08). Their upstairs organic market is as big as any other organic market in town.
2127 Broadway
New York, NY 10023
6AM-1AM Daily
#1, 2, or 3 trains to 72nd St. Exit north end of station, walk 2 blocks north.

raw focus store with raw prepared goodies to buy. Interesting place to visit.
138 East 3rd St (btw Ave A and 1st Ave)
New York, NY. 10009
212 777 6645
1 888 554 6645
11 am – 7 pm, weekdays
12 pm – 6 pm, weekends
F/V train, Second Ave. Station, 1st Ave. exit
walk north to 3rd St, east on south side of 3rd St.

101 Stanton St, (btw Orchard and Ludlow Sts., one block S of Houston)
New York, NY
(212) 334-4593
10 am to 10 pm daily
F train to 2nd Ave Walk one block south of Houston Street.
# 6 train to Bleecker St. Walk one block south to Houston, 5 blocks east to Allen, then one block south to Stanton Street.
J or Z train to Essex Street. Walk two blocks north on Essex, then 2 blocks west on Stanton.


MINIMAL KITCHEN: how I started

In the past two days, I have had two people tell me they couldn’t handle raw recipes because they could not either afford all the equipment, or find space for all the equipment.

I love excuses!!!! I have, of course, made them, myself!!!

When I started raw, way back when, I had no advice, and no role models. I had a knife, and I had a book about Zen cooking that told me how to hold the knife to cut things into incredibly small pieces. As I was in graduate school at the time, I spent most of my non-study/non-working/non-sleeping time cutting things into incredibly small pieces.

Then I heard about the Cuisinart . Back then, in the early 1970s, a Cuisinart cost what it costs now. (to help you understand this: my rent , for a studio apartment was $60, and a Cuisinart cost approximately $150). Of course, I couldn’t afford such an expenditure. I continued with my knife.

I discovered another food processor, which cost only $100, and I got that, after months of saving (I still remember proudly carrying home the 25-lb box in my arms). That food processor opened up a world of food (all described in Live Foods, by George and Doris Fathman)

When I left the country, I gave my food processor to my mom and went back to my knife. When I came back to America, in 1978, I bought a blender. I still had my knife.

Fast forward to 1998. I found a reasonably priced food processor for for about $30.00. My world changed. My knife got a rest.

In 1999, my mother gave me a cookbook, Living in the Raw, by Rose Calabro , which mentioned the Champion Juicer. I wrote to Ms. Calabro and asked her if I could “fake” the “pate” effect of a Champion with a food processor, and she kindly wrote back and told me that I could get by with the food processor, but that I would get a much better effect with the Champion. (I began to crave a Champion)

In 2000, I finally bought my Vita-Mix (I say “finally” because I first saw a VitaMix at a Virginia State Fair, when I was 12, and I fell in love. (I begged my mom to buy one, but she wouldn’t). In 2000, I went to a New Age Expo, and saw a Vita Mix demo (not much different from the one I’d seen when I was 12, and I decided then and there that rend and food were not as important as owning a VitaMix, and so I have a VitaMix..((I will say that, while my VitaMix is my dream machine, I use my food processor much much more…. so, if you had to make a choice, if you got a good food processor, and a good blender, you could manage quite well– not to say I regret for a moment owning my VitaMix!!!!)

In addition to the Champion, Calabro mentioned a dehydrator. Living in a raw food vacuum, I had never heard of such a thing. After researching, I decided that I should get an Excalibur, as recommended by Calabro.

I finally got my Champion juicer in the beginning of this year.

Long story short:

I started with a solid stainless steel Chinese chopping knife

I got a blender.

I got a food processor.

I got a dehydrator.

I got a Champion juicer.

Now, I want a small coffee mill, to be able to finely grind up nuts, seeds, and herbs.


I have just seen this on Raw Living Foods:

  • Whole flax seeds can be stored at room temperature for at least one year.
  • Ground flax can be stored at room temperature for at least four months.
  • Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
  • Whole flax seeds and ground flax are stable during storage. 

My information is slightly different:

Yes, you can store whole flax seeds at room temperature or below for up to a year.

Ground flax seeds are open to oxidation and are likely to go rancid quickly if they are not stored in the freezer (I would not take the chance. I usually grind my flax seeds as I need them.  If you  buy ground flax seeds: once the package has been opened, they should be stored in the freezer)

As far as flax seed crackers go, once they are dehydrated, you are talking about a dehydrated product.  Dehydration does extend the life of the product.  

I have kept crackers containing ground flax seed in an airtight container at room temperature for as long as 3 months with no noticeable change, but it is probably better, particularly if you might not eat them right away to  put them in an airtight container in the refrigerator

My crackers do not usually stay around much more than a week or two at the most (they are my favorite snack when I have them around). 


WHAT I PREPARED TONIGHT: dealing with my CSA share

When I got home with my new surprise CSA share, I had to spring into action right away, because it was my night to prepare dinner.

I dragged out the Saladacco right away, knowing that I would be making some kind of “angel-hair pasta”, particularly since I still had a zucchini in the refrigerator.

FOR THE “PASTA”: I decided to spiralize a parsnip, part of the “winter squash” (which sure looked like a tiny baby pumpkin), 1/3 of the zucchini, and a turnip, for the “pasta”. Then I thinly sliced 1/8 of a red bell pepper I had and went back and sliced that into very thin strips. I tossed everything by hand until it was well-mixed, and then I poured a little extra-virgin olive oil over the lot, and forked it around until everything was coated.


I soaked 1 C almonds, and 1/4 C dehydrated tomato flakes.

I processed the almonds in the food processor until they were ground extremely fine. Then I added the tomatoes and the tomato soak water, some of my dehydrated garlic, some Italian seasoning, some apple cider vinegar for taste, and some raw Worcestershire sauce, and processed again. It came up a bit thick, so I added some of the almond soak water.

I served this sauce over the “angel-hair pasta”, and topped it with some lentil sprouts I had in the refrigerator.

I also served some of my Marinated Kale (made with kale, onion, red bell pepper, onion, apple cider vinegar, and some olive oil (see my recipes)


DO WHAT YOU WILL: It is your experience, after all

I’ve been chatting with a marvelous man over the past few days… (oh! you sigh! she’s in love! Well, if a close alignment of minds counts, it is so… as it is, we are both electronic entities to each other, and that is likely the way it will stay… doncha just love our world?)

Never mind!!! I have been chatting with this electronic soulmate over the past few days and there has been such a meeting of the minds that I just must tell you, without revealing the object of my devotion.

We both share an interest in Ann Wigmore’s work and focus. Oh! That does make my heart sing!

The best thing is that he agrees with me that gurus are to be taken at face value (I think he has come up through the ! Surprise!!!! You are your own mystic!!!! school, as I seem to have done.)

Here I am talking about raw food gurus…. We may run into several raw food gurus in the course of our search for raw food information. I consider myself blessed that there simply were no raw food gurus when I started being raw by accident. Heck! There was one “cookbook”.

I survived. I did well, and I kept happy. Even more important, I have managed to stay on a raw track for several decades. One of the ways I have done this is that there has been no one to tell me what to do or give me rules. In the late 70s, I picked up on Ann Wigmore’s teachings and began doing what seemed sensible to me along those lines.

The next book I found, years later, in 1999, was Rose Lee Calabro’s Living in the Raw, which made me aware of all the benefits of owning a Champion juicer and a dehydrator. That book got me started making new kinds of meals (yippee!)

Over the years, as new books have appeared, I have read some of the gurus’ works, and I have adopted ideas that seemed to make sense to me. My simple guideline has always been does it make sense? I would hope that this is the guideline everyone uses because it makes everything so easy, and it makes it much easier to keep on keeping on.

Things that don’t make sense to me are programs that tell me that I must follow their ideas exclusively, and to the letter. I have found substantial health benefits without following any one program to the letter.

I pick and choose among ideas that come to me. I think natural hygiene is a pretty good idea, and I have a chart on my refrigerator to remind me. I think 100% raw vegan is a good idea, but I know that humans are human, and I think that any raw is better than no raw…. Everyone has to start somewhere, and, unless a person is suffering a life-threatening challenge, such as cancer or MS, which, I think, will respond best and most effectively to a totally raw regime, I think that people should do what they can as they can. I also think that if you insist on 100% compliance, many people will lie to you (and I believe that many of the so-called gurus are probably not 100% raw/100% the regime they espouse 100% of the time. I did believe in Gypsy Boots, but I would not be devastated to learn that he, too, deviated from the straight and narrow. I know that T.C. Fry did, but I do not believe that detracts from the ideas which he espoused.)

In my nutrition counseling practice, I work with all sorts of people. Many of them are on a SAD diet. I work with them to change their diet to a healthier one, but I do not insist that they go raw, or vegetarian, or even organic…. I simply work out a plan that they will be most easily able to follow if they want to achieve the results they say they are after. If they ask me how I have achieved the results I have, I tell them, but I help them find ways that they can use. Some of them eventually come to me for more raw food information, and some of them succeed on an improved SAD diet. I think that all of this helps me be a more powerful counselor for people who are looking for help with a transition to a raw food lifestyle… I have more information, more tactics, more leeway to offer. I know what works for me, I know what has worked for my successful clients, I know what has worked for some of my friends, and I know what doesn’t necessarily produce results, although it looks good. Viva diversity!!!!

I have quit groups which proclaim a one-regime focus. That may have been a loss for me in the area of social contacts, but I think it is better that I not sit quietly and bite my tongue and inwardly sneer at their insistence and their claims, when I know that, for me, those things do not work and/or might be dangerous.

My focus is, as always, on long term positive results. I have maintained this weight relatively easily for more than 5 years. Yes, I am vigilant, but what makes the vigilance easy is that I am raw vegan and I eat a substantial amount of protein each day and restrict my carbohydrate intake (do not gasp too loudly!!!! Your shock comes from your SAD background, not from the reality of fruit, vegetables, and nuts.) That just means that I mostly eat low glycemic fruit and vegetables. Go look at the low glycemic list of fruit and vegetables and re-assure yourself that I have plenty of variety and plenty to eat.)

WHY DOES DIABETES DISAPPEAR? Why are medical professionals stymied?

I’m just slightly amazed or even disturbed right now as I enjoy the uncommon luxury of watching daytime TV…. Just now, on the Montel Williams show, two surgeons have been discussing gastric bypass surgery and showing morbidly obese people, and film clips of their operations (I imagine we may see the post-surgery people and hear their testimonies).

What so disturbs me is that one of the surgeons has just said that the medical profession has no idea why , in patients with diabetes, after the surgery, in 85% of the cases, the diabetes disappears…..

They have no idea??? How come I know then??

The reason the diabetes disappears is that one of the side-effects of gastric bypass surgery is that patients can tolerate only very small amounts of food, and they cannot tolerate sugars and starches easily. With only a few ounces of food at a time, and without the sugars and starches, and the junk food, of course, the diabetes vanishes. What is so difficult to understand here?

I have often worked with obese diabetic clients who, as they eliminated starches and sugars from their diets, found that their insulin requirements decreased or even ceased. This is one of the major selling points that Atkins used for his low-carb regimen, and it remains right-on!

The Atkins Diet recommends reducing carbohydrates to such a daily low that it is virtually impossible to eat even a slice of bread (which exceeds the daily carb limit for the Induction Phase). Atkins derivatives, such as 40-30-30 and the Zone limit the carbs by requiring that any eating be done in a regimented combination of 40% carbs with 30% protein and 30% fat (it is very hard to eat enough protein to justify the carbs in a Twinkie, and it is boring to go searching for protein just to justify a handful of potato chips).

Although most raw foodists hold that simply adopting a raw food diet will bring about noticeable weight reduction in those who need it, the Atkins system can be followed by raw foodists, as well. Eating low glycemic index vegetables and fruit in the early phases of raw food diet can help satisfy the psychological desire that many beginners have to keep eating.… 2 cups of raw spinach have only 4 grams of carbohydrates!!!!

Eliminating high glycemic fruit and vegetables at the start of a raw food diet can help with other health issues (such as candidiasis, arthritis, candidiasis, hypoglycemia, menopause-related issues, and even cancer), as well and eating raw nuts and seeds can also help to stave off cravings. As a matter of fact, the Atkins diet Induction Phase very closely mirrors the Phase One Candidiasis diet (which is very low-carb), and the vegetable, fruit, nut and seed sections of the Phase One Candidiasis diet very closely conform to raw food recommendations as to suitable diet inclusions (yes, of course, raw foodists are supposed to ignore the animal products listed in the candidiasis diet).

Adoption of a low-carbohydrate diet, low in sugars and starches of any kind, is key to reducing insulin dependency. Added side effects include (but are not limited to) the amazing fact that weight reduction will more than likely follow (although the connection here has the allopathic medical profession puzzled), and healing or amelioration of a number of medical issues (which the medical profession tends to view as unrelated to weight issues, and prefers to treat as independent issues, rather than as symptoms).


I could not manage to eat all that delicious spaghetti sauce I made, so it is in the dehydrator tonight… it was kind of thick, so it will probably end up looking like burgers… cool… I’ll be able to break them up and put them in the next sauce as meatballs, or on a salad, or just eat one for lunch.

Pretty Smart Reading: my new book

I’ve just received LifeFood Recipe Book: Living on Life Force by David and Annie Padden Judd today. I have to say I am liking it more and more, the further I read (okay, not very far yet– I’ve just mostly flipped through it, noticed a few of the nutrition attitudes, and glanced at the recipes…. I’ve been working on upgrading the blog for the past few days…)

As of what I have read, I would highly recommend this book, regardless of what you think you know, or what you believe…. It is a heck of a good read, and it offers worthwhile information. In addition, there are a number of yummy-looking recipes.

I finally bought this book, a year after it was recommended to me by a wonderful man in my raw food training atRaw Soul. This amazing man kept bringing in marvelous books that he had found, and, one day, he brought in some Jubb books. I was moderately intrigued, at the time, but something attracted me the other day, when I was browsing the Internet, and I bought this one.
More interesting books about raw food

EXCITING TIMES – I hang out with friends

I went to Lesa’s Full Moon Ladies’ Night Out tonight. We all ended up chatting about the raw food meeting on Monday night, and then we wound up talking about rules and gurus who put out rules and then turn out to not be following them, themselves, i.e., gurus who are not 100% raw, and then gurus who say that their way is the only way.

Until this year, I had never associated in person with raw foodies, and my experienced in “organized” raw foodism has been unusual, to say the least. I have been lucky to meet some very nice people on the mailing list I have been involved in for the past two years, and one, Lesa, is right here in NYC, so now I have a raw food friend in-person. I’ve been happily trundling along, doing what seemed right (I think they now call that intuitive eating), and suddenly, I have encountered all sorts of ways that are the one and only right way to be raw. Some people say food should be eaten in its original state, not processed at all — ah, but that is an old one — when I was starting out, the only people who hewed to that one were men who, it seemed to me, were too lazy to fix their food. My first raw food information came from the Fathmans’ book — they were making up things as they went along — there had been no personable discussions of raw food published, and, to my knowledge, no recipe books. The Fathmans were inspired by Arnold Ehret’s teachings, and just took the information and ran with it. I resonated with what they had to say, and enjoyed some of their recipes (this was in the days before dehydrators, and, I think, in the first days of the Champion juicer). Soon after that, Ann Wigmore began publishing. I found her information and I found my niche. Wigmore had her own ideas, based on proper food combining, and then some. I did not need to explore further. I just kept on going. Now, I find that I am supposed to want to be 80/10/10, but, I’m sorry, folks, I already have a religion.

I like living in New York City. I do not want to move to a farm right now or even in the foreseeable future. (I have already been a hippie and done that route… the Birkenstocks, the flowy skirts, the long hair, the no make-up — been there, done that, a long time ago.) I live in a big city on a small income, so I cannot afford to fly off for two weeks to learn about the latest version of Ann Wigmore’s plan (although I was fortunate enough to be able to manage Lillian Butler’s very fairly priced, very accessible, very community-oriented, very Wigmore-based Raw Soul program ), which I highly recommend to anyone who can easily get to New York City one Monday evening a week for a month). Recently, I have been reading Brenda Cobb’s book, in which she details her conversion and understanding of Ann Wigmore’s program. I am loving this book. I immediately looked her up, but her program’s price is way far out of my league (unless I win the Lotto — only problem, I don’t play). I looked at the place she went to learn what she learned about the program: the Ann Wigmore Foundation — and found their prices much more manageable (I will still have to work hard for two years to manage a trip there — there are other more immediate pressing matters I have to save up for first, before I can manage a vacation where I will learn what Lillian Butler has already taught me.) there are other offshoots of the original Ann Wigmore Institute, all with variations on the name. If one is inclined to study at a distance, there is the program, which faithfully follows Ann Wigmore’s ideas, and allows one to study at home,at highly reasonable prices (this is the program I want to do next.)

Meanwhile, I think it is worthwhile for anyone to go raw any way they can. Once you go raw, you will start to find ideas, and you will find ideas that work for you. If you are a person who wants to find a new religion, you will find someone preaching the one that works for you. If you are a person like me, you will find something that seems to make sense to you, and you will do that.

In the end, at our gathering, we decided to agree that

1- it is better to be raw.

2 – if you cannot be raw all the time, you should be raw as much of the time as you can.

3 – 75% raw is better than no percent raw.

4 – If you cannot find organic fruit and vegetables, you can still be raw.


I have been dehydrating tomatoes all over the place (apologies if you have been bored with my tomato/tomato/tomato posts)

I have found a new way to eat lettuce (I do not particularly care for salads)… I have made a salad dressing and I take a lettuce leaf (these lettuces are not so bad… “red leaf” and “butter”…. I take the leaf and I kind of roll it up to make it small, and then I dip it into my salad dressing (my favorite, really, ends up being a mix of olive oil, apple cider vinegar, and spices (I like to throw in a liberal amount of Spike, and maybe mix in some garlic, and any other herbs that occur to me) I can dip anything in that.. It is not so neat, and you do not want to do it at a formal dinner, or even when you have invited other people to your home, and probably not in front of your own room-mate, unless you are showing the room-mate the value of the technique…. but it does work for me (I will take a bag of leaves and a “pot” of dressing to school tomorrow, and hide somewhere and just chow down.(I have found a way to eat leaves, which I really do not normally care for)

So, anyway, what about the links… I have gone to town, posting links I had elsewhere to my blog… The links I have been interested in are RECIPE LINKS. I’m not really blog-savvy, so I have decided to mark the kind of link by the word that describes it, in addition to adding it to a cateory … one of the techniques will work…

I have added a lot of RECIPE LINKS, where you can go to find new ideas. The rcipe links are identified by the word “recipe” (I only mention this because the link list has grown, and, so, I need to find a way to categorize, and, at this moment, I am not terribly blog savvy.