Exercising my Fungi Thumb!

How much RAW-er can you get than growing your own food?  As many of you know, I recently completely an edible landscaping class and learned a great deal about using creating my own "grocery store" right outside the door of my house!   

One particular class that caught my attention involved the cultivation of fungi (a.k.a. Mushrooms).  See the steps I took below to inoculate logs to grow my own Shitakes and Chicken of the Wood!!

The networking of the mushroom is quite incredible and mushrooms share many characteristics with humans.  Here are just a few fun factoids on mushrooms:

• Just like us, mushrooms take in oxygen for their digestion and metabolism and "exhale" carbon dioxide as a waste product.  Fungal proteins are similar in many ways to animal proteins.
• Penicillin and streptomycin are examples of potent antibiotics derived from fungi.  New classes of antibacterial and antiviral agents continue to be discovered in the fungal kingdom. 
• Mushrooms are considered to be "immuno-modulators".  When consumed, bioactive compounds (particularly protein-bound polysaccharides) in mushrooms have strong effects on our immune system. 
• Just like humans, Mushrooms can produce Vitamin D upon exposure to sunlight and UV radiation. 

So how does one cultivate mushrooms safely?  Quite easily!!  Here's what you'll need:

• Hardwood logs (the fresher cut the better).  You can also use a tree stump.
• Drill
• Mushroom Spore - I ordered mine from www.MushroomMountain.com
• Rubber Mallet
• Beeswax and Brush

Step 1:

We cut down a poplar tree from our backyard (which we are replacing with a fruiting tree) and cut the trunk into approx 3 foot pieces.

Step 2:

Drill holes for the inoculate approximately 1" deep leaving a few inches between each hole with staggering rows.

Step 3:

Position the inoculate dowels and pound into holes using a rubber mallet.  Continue until all the holes are filled.  I keep the two different species of mushrooms that I was working with separate.

Step 4: Cover each plug of inoculate with a dab of melted beeswax.

TIPS:

• Stack your inoculate logs loosely to allow for the spawn to colonize.  Keep the logs from ground contamination by using a pallet or other wood to stack your logs on top of.
• Keep logs protected from excessive wind and sun but ensure adequate ventilation to prevent mold from forming
• During the dry season, sprinkle the logs with water
• Be patient - it can take up to a year for spawn to colonize. Logs inoculated between Dec and May could produce a few caps by autumn.
• Harvest when caps are 70-90% open
• Let your log rest for a couple of months in between fruiting cycles and it will continue to produce for about 3 years!

Are you inpatient and can't wait for nature to take it's course?  You can "force fruit" you logs by creating a 20 degree dip in temperature which tricks the log into fruiting.   Here's how to tips from Lost Creek Mushroom Farm:

 

1. Examine your log. Handle it gently. Look for signs of fruiting such as mushrooms, stems, stem holes, and pins. Pins are buds. They're all white or white with brown tips and look like "outie" belly buttons.
2. Shock your log to trigger fruiting.  With the log in a tray or other container, pour very cold nonchlorinated water over the log until it floats. Soak it for 24 hours. Empty the water, stand the log upright in you tray or saucer.
3. Increase humidity, if needed : If you have low humidity, cover it with a paper or plastic bag and leave 2" of water in the tray. (If you have high humidity or see white mycelia or green mold, DO NOT USE THE BAG.)  Do not leave the bag on for more than 5 days.
4. Watch for pins: They like more moisture and may dry out, so misting will help during pinning. If pins begin to dry out, soak the log in nonchlorinated water for 30-60 minutes and the mushrooms will keep growing. Pinning. In 1-3 days, little white nubs will break through the bark. Remove the bag when the pins begin to look like mushrooms. If the pins start to dry out, soak again for 20-30 minutes or mist often.  
5.  Fruiting. In 3-6 days, you will have a "flush" of fresh, clean, delicious mushrooms.
   If you don't get mushrooms, don't get discouraged. Remember that a log may not fruit after shipping. If you don't get mushrooms on your first shocking cycle, wait 3-4 weeks and shock it again. In dry or hot climates, soak overnight after two weeks. If you don't get mushrooms with the second shock, shock it every 2 weeks for 12 hours until it starts fruiting (try those 12 hrs in the fridge). If you have no mushrooms after the second round of 12 hour ice-water soaks (2 months from your original soaking)

Summertime Dreaming - Creamy Picnic Salads

Summer is right around the corner (hopefully!!!) and with that will come the onslaught of mayo laden salads - pasta salad, egg salad, Waldorf salad, etc.  Using the word "salad", with its connotations of healthful nourishment, does not provide an accurate description of these picnic staples! These traditional "salads" are full of saturated fat, ccholesterol and calories.  A little piece of green lettuce doesn't stand a chance under a mountain of gloppy mayonnaise!

The good news is that just because you're following a raw, vegan diet doesn't mean you have to miss out on creamy "mayo-laden" salads. Pine Nut Mayonnaise is easy to make and better tasting than regular mayo.  It is incredibly versatile and can be used on fruit based salads such as Waldorf Salad or veggie based salads like coleslaw and Broccoli Salad (my fav!!).   Check out the recipes below and give them a try..........

Brocolli Salad

Pine Nut Mayo
1 C raw pine nuts
1/2 C water
4 T olive oil
3 T lemon juice
pinch sea salt
agave nectar to taste (optional)
Blend all together in a blender.

Waldorf Salad
1 C celery, chopped fine
1 C grapes, halved
1 apple, peeled
1/2 lemon, juiced
1/2 C water
1 batch Pine Nut Mayo
Mix lemon juice and water.
Dice apple, soak in lemon juice/water mix for 10 mins., and drain.
Mix celery, grapes, and apple.
Mix in pine nut mayonnaise to taste.

Brocolli Salad
2C broccoli, roughly chopped
1C finely chopped celery
1/2 C golden raisins
1/2 C finely diced red onion
1/4 C sunflower seeds
1 batch Pine Nut Mayo (recipe under Dips and Sauces)
Mix broccoli, celery, raisins, onion, and sunflower seed in bowl. Toss with Pine Nut May until coated.


To learn how to tranistion to a raw, vegan diet, online raw cooking instruction, recipes, and more check out our membership site at: www.rawkstarlivingfoods.com

Hurray for Shea Butter!

Embracing a raw lifestyle should be about more than what you eat.  Toxins creep into our lives and wreck havoc on our health through the chemicals that we surround us everday.   Although we can't control some of the environmental onslaught of modern society, we can choose alternative beauty products and household cleaners. The question continues to beg, "Why do we choose chemicals when readily available natural, safe alternatives exists?"  More on an exciting natural alternative later...........but here's a sneak preview:



Can You Guess What These Are?


For decades now we have been told that slathering chemical laden sunscreens onto our skin is critical for reducing the risk of skin cancer.  These recommendations are made by cosmetic companies and vocal dermatologist despite the lack of testing of the chemicals in sunscreen which include:

• Benzophenones (dixoybenzone, oxybenzone)
• PABA and PABA esters (ethyl dihydroxy propyl PAB,  glyceryl PABA, p-aminobenzoic acid, padimate-O or octyl dimethyl PABA)
• Cinnamates (cinoxate, ethylhexyl p-methoxycinnamate, octocrylene, octyl methoxycinnamate) Salicylates (ethylhexyl salicylate, homosalate, octyl salicylate)
• Digalloyl trioleate
• Menthyl anthranilate
• Avobenzone [butyl-methyoxydibenzoylmethane; Parsol 1789] - This is the only chemical sunscreen currently allowed by the European Community.

Since we have been "sold" by our government, the AMA, dermatologists, cosmetic companies and other interested parties that sunscreen is vital to reducing cancer risks let see how we are doing:

• Worldwide, the greatest rise in melanoma has been experienced in countries where chemical sunscreens have been heavily promoted   (Garland, Cedric F., et al. Could sunscreens increase melanoma risk? American Journal of Public Health, Vol. 82, No. 4, April 1992, pp. 614-15).
• Dr. Gordon Ainsleigh in California believes that the use of sunscreens causes more cancer deaths than it prevents. He estimates that the 17% increase in breast cancer observed between 1981 and 1992 may be the result of the pervasive use of sunscreens over the past decade (Ainsleigh, H. Gordon. Beneficial effects of sun exposure on cancer mortality. Preventive Medicine, Vol. 22, February 1993, pp. 132-40).
• Recent studies have also shown a higher rate of melanoma among men who regularly use sunscreens and a higher rate of basal cell carcinoma among women using sunscreens (Garland, Cedric F. et al. Effect of sunscreens on UV radiation-induced enhancement of melanoma growth in mice. Journal of the National Cancer Institute, Vol. 86, No. 10, May 18, 1994, pp. 798-801 :Larsen, H.R. "Sunscreens: do they cause skin cancer." International Journal of Alternative & Complementary Medicine, 1994; 12(12): 17-19; Farmer K.C. & Naylor, M.F. "Sun exposure, sunscreens, and skin cancer prevention: a year-round concern." Ann Pharmacother, 1996; 30(6):662-73)
• Drs. Cedric and Frank Garland of the University of California have pointed out that while sunscreens do protect against sunburn, there is no scientific proof that they protect against melanoma or basal cell carcinoma in humans (Garland, C.F., et al. "Could sunscreens increase melanoma risk?" American Journal of Public Health, 1992; 82(4): 614-615.)
• In February 1998, epidemiologist Marianne Berwick of Memorial Sloan-Kettering Cancer Center in New York presented a careful analysis of data which concluded, "We don't really know whether sunscreens prevent skin cancer," said Berwick. (Source: Science News, Vol. 153, No. 23, June 6, 1998, p. 360).

The other issue with sunscreen is that it blocks sun rays vital to the body's production of Vitamin D. If fact, Dr. Michael Holick (Boston University Medical Center) states that Vitamin D helps prevent a number of diseases including high blood pressure, diabetes, arthritis, some infectious diseases, and even cancer. “If you put a sunscreen on with a sun protection factor of 30, which is what they typically recommend, it reduces the ability to make vitamin d in your skin, by 95-99 percent. So if you’re always wearing sun protection all the time, and you’ve depended on sun for your vitamin d requirement, you’re at increased risk for vitamin d deficiency,” Dr. Holick says.

 

So what are we to do?  PURE, UNREFINED SHEA BUTTER!  Shea butter is harvested from the fruit of shea trees (typically grown in Africa).  In its pure state, shea butter contains skin soothing vitamins (E & F), minterals, and a unique fatty acid profile that is crucial to rejuvenating and moisturizing the skin.  This balance of vitamins, minerals and fatty acid also make shea butter an excellent natural sunscreen.



I wanted to put shea butter to the test as a sunscreen so yesterday I spent from 10am to 4pm outside gardening in full sun (spending only 1 hour in the shade for lunch).  As a blonde haired, blue eyed, fair skinned chick, I am the perfect candidate for a burn.  Much to my surprise, at the end of the day I had no signs of sunburn (I applied the shea butter at 8am and never reapplied).  Needless to say, I'm sold.

Here's some shea butter tips for you:

1. Make sure your product is raw and unrefined - if its white, it's refined.  If it is a chunky yellow mess, it's pure.

2. It's a little hard to apply out of the container so I took a glop and whipped it with a stand mixer.

3. If you don't care for the smell, add a few drops of essensial oils.

4.  I "melted" it by rubbing it in my hands and then applying. This made it go on smoothly.

Other cosmetic uses for shea include treating eczema and burns, pain relief from arthritis, muscle relaxation, fading dark spots, treating stretch markes, reducing wrinkles and blemishes, hair conditioning treatment, and diaper rash.

Groovy Mucuna

I just started using a little mucuna in my morning smoothies and I must say it's rather groovy (my word choice of groovy will be explained later!).  Mucuna is an amazing herbal adaptogen that's famous in Ayuvedic medicine for it's wide range of tonifying, strengthening and all around beneficial properties. It is best known as a potent herbal aphrodisiac - bow chica bow wow!  And no, the bow chica bow wow is not the groovy part.

Because mucuna helps maintain optimal levels of key hormones (including youth hormones such as testosterone) a  few of the touted benefits include:

• increasing libido and fertility
• increasing lean muscle mass and decreasing body fat
• reducing signs of aging such as wrinkles
• increasing bone density
• boosting overall energy levels

Scientifically, Mucuna pruriens contains 40mg/g of  L-DOPA which is a direct precursor to the neurotransmitter dopamine. Dopamine works as one of the best natural high releasers (human growth hormone) by stimulating the pituitary gland to increase it's production. High levels throughout life of the body's own natural growth hormone (not hormones from the synthetic injections) is known as a major key for human longevity.  The L-DOPA content has also made Mucuna a viable herb for those afflicted with Parkinson's when used in higher doses.  In fact, numerous studies have been published in the Journal of Neurology and Neurological Surgery documenting the potential success of Mucuna with Parkinson's patients. Give the L-DOPA content, you can expect:

• increased quality of sleep
• feelings of happiness (natural high)
• central nervous system soothing

So where does groovy fit in?  If you are new to mucuna or using it for the first time bear in mind that less is more. Just like other herbs there is no recommended dose but most people use 15-30 grams a day.  Let's just say at the 30 gram marker I was feeling pretty darn good.  So good that I should have used 15 grams...........

What You Don't Know About Your Doctor Can Kill You

I spent over a decade working in the pharmaceutical and medical device industry. Although I believe many physicians enter the profession with a desire to help their fellow man, the health care industry is designed to drive dollars.  Here are some interesting facts on the "sickcare" industry:

• Nearly 20 percent of American doctors get paid by drug companies to be consultants or speakers.
• On the drug companies' payrolls, nearly 200 Georgia doctors, pulled in over $2.2 million last year.
• In 2009, seven reporting pharmaceutical companies paid $109 billion dollars to doctors to promote their drugs at peer-to-peer meetings.
• A recent review found that about two-thirds of academic medical centers hold equity interest in companies that sponsor research within the same institution (JAMA 2008).
• A study of medical school department chairs found that two-thirds received departmental income from drug companies and three-fifths received personal income (JAMA, Sep 2008)
• A study of 200 panels that issued practice guidelines found that more than one third of the authors acknowledged that they had some financial interest in the drugs they recommended.
• Many members of the FDA’s 16 standing committees that advise the FDA on drug approvals also have financial ties to drug companies.
• Over half of Continuing Medical Education seminars are funded by the drug industry.
• Go here to find out if your doctor receives money from drug companies: http://projects.propublica.org/docdollars/

This little summation is not to put all the blame on the doctor but, let's face it, you are suppose to be in a "trusting relationship" with your doctor.  The drug companies did not take an oath to keep you safe and healthy.  Further, they have never hidden the fact that they are a BUSINESS that is FOR PROFIT with strategies designed to deliver results to shareholders.

Clearly, this is not a system designed to cure disease as there is no money to be made from healthy people.

Now consider these facts:

• Less than 6% of doctors get adequate nutritional training during medical school. They are trained to treat disease with pharmaceuticals.
• Our healthcare system is the THIRD largest killer in America claiming over 250,000 deaths per year.

12,000 due to unnecessary surgery

7,000 due to medication error in the hospital

20,000 due to other hospital errors

80,000 due to hospital based infections

106,000 due to adverse events from prescription drugs

• Degenerative diseases are nearly non existent in wild animals unless their raw food supply has been altered.
• Commonalities of people who live in Blue Zones (unique places where people live long without disease) are gardening, primarily plant based diets, lots of sunshine, and consumption of superfoods.
• Doctors such as Dr. Gabriel Cousens, MD, boast a 90% cure rate of Type II diabeties when patients follow a raw, plant based diet (no person has been cured with pharmaceuticals).

As much as we'd like to point the finger at doctors, drug companies, insurance companies, and the whole health care system - it's time to take a serious look at OUR responsibility in our health.  You CAN take CONTROL of your wellbeing!

I've never sold a drug that cured anything, but I have seen miracles happen with food.

www.rawkstarlivingfoods.com
http://rawkstar.kajabi.com

Rethinking Bone Health - Calcium vs. Silica

If you grew up in America, chances are you were told (and probably believe) that you need to drink a lot of milk to build healthy, strong bones.  As Americans we certainly take that advice to heart and are one of the top consumers of dairy products in the world.

********As a side note:  When consuming massive amounts of protein and calcium fail us our health systems steers use directly to a pharmaceutical.  Back in my days as a pharmaceutical rep, I launched and sold a widely used bisphosphanate. Ironically, while the company data shows that this drug class can help prevent hip fracture, after wide spread use it was found that it also caused bone death (specifically in the jaw)!! YIKES!

Consider these facts:

• The average daily calcium intake for South African blacks is 196 mg whereas the daily calcium intake for African-Americans is more than 1,000 mg. Yet the hip fracture rate for African-Americans compared to South African blacks is NINE TIMES GREATER
• US and in northern Europe have high levels of osteoporotic fracture despite high intakes of dietary calcium (Hegsted 2000)
• The African Bantu consumes an average of 350 mg of calcium per day (current recommendations for Americans is about 1000 mg per day) yet do not have calcium deficiency, seldom break a bone, and rarely lose a tooth.
• Native Eskimos have the highest dietary calcium intake of any other people in the world-- above 2000 mg per day from fish bones - and the highest rate of osteoporosis world wide.
• A 12-year Harvard study of 78,000 women, those who got the most calcium from dairy products actually broke more bones than women who rarely drank milk
• A 1994 study in the AMERICAN JOURNAL OF EPIDEMIOLOGY found that elderly women with the highest dairy consumption had double the risk of hip fracture of those with the lowest consumption.

Study after study supports the fact the countries with the highest CALCIUM consumption also have the highest rates of osteoporosis.  So what's the deal?  There are a number of potential reasons:

The Protein Argument: Excessive amounts of protein cause calcium wasting.  Dairy adds to our already overinflated protein intake.  Studies show that when protein consumption is increased (while other minerals stay the same), the amount of calcium in urine increases by 50%.  More protein = more calcium loss (Heany RP. 1993)

The pH Argument: Diary is highly acid and there is evidence that a when the body is out of balance (dipping below a 7 pH) it begins to leach minerals, including calcium, to neutralize blood pH levels.  Just about everything we eat on the western diet is acidic.  Alkalizing foods (which keeps our pH in balance) include fresh, whole living fruits and vegetables.

So how do vegans and vegetarians stack up?  Studies are somewhat inconclusive.  The latest studies show that vegans have a lower bone mineral density but not necessarily a high rate of fracture.  Lacto-ovo vegetarians take in similar amounts of calcium but lower amounts of overall protein and some studies have shown a stronger bone mineral density with a lower amount of fractures.

BUT, no matter if your a vegan or carnivore it's clear that calcium is not the answer.  The solution may be a never talked about mineral called silica.  Silica exists in bones, hair, skin, as well as kidneys, blood brain and other areas.  Silica is vital to providing strength and support to these structures.  In fact, In 1939, the Nobel Prize winner for chemistry, Prof. Adolf Butenandt, proved that life cannot exist without silica.

Silica helps re-deposit minerals (such as calcium) into our bones and stop the leaching of minerals. Amazingly, silica also has the ability to "morph" itself into calcium so if a calcium deficiency exists silica can step in and assume that role. 

I recently read a very interesting comparison of concrete and bone.  Concrete contains calcium but does not get hard and STRONG without the inclusion of silica!  Concrete that was devoid of silica did harden but was brittle and weak.   Can this be the same with our bones?  YES! Dr. Edith Carlisle, a research scientist at the UCLA School of Public Health, studied silica extensively in the 1970’s. Her research was conclusive that silica played an essential role in bone formation and health. She found that without silica it was impossible to grow healthy, strong bone.

The next logical question (other than why our government ignores that value of silica) is where can you get this stuff????  Good sources are Horsetail and Bamboo Silica Extract.  David Wolfe recommends a tea of horsetail, nettle, comfrey and boneset for bone health.  Other sources include leafy greens, root vegetables, and oats. 

GOT MILK?  NEVER!

Sweet Potato Chips

I've been so busy since lately that I haven't had a chance to blog in a while.  I've already had big changes this year as I'm am frantically working to re-launch my website and a roll out a new program in early February in partnership with another organic company - STAY TUNED!!!!  But..........with the abundance of winter root vegetables I could pass up the chance to jot down this fabulous treat - Sweet Potato Chips.

Before I get to the recipe I want to throw out a few facts about this wondrous root vegetable. Sweet potatoes are packed with massive amounts of vitamin A, which is vital for proper eye health. One sweet potato contains nearly eight times an adult's daily need of this important vitamin, and, because the vitamin is fat-soluble rather than water-soluble, the body can store it for later use.  Sweet potatoes and yams are often confused as being the same thing but they are quite different species. Compared to yams, sweet potatoes contain significantly higher amounts of calcium, iron, and vitamin E, and they twice as much protein per serving. Sweet potatoes also contain massive amounts of anti-inflammatory compounds (more than the yam), which are very important in the health of people with IBS, arthritis, gout, and other inflammation-related diseases.  This is not to say that yams are useless.  The yam is the shining star when it comes to omega 3 fats.

Take advantage of their abundance at your local farmer's market.  Sweet Potatoes make great raw soups, can be shredded and used in raw breads, or made into delicious chips.  Try one or both of these recipes. You may want to double up because they won't last long!

Sweet Potato Chips - savory
3 small sweet potatoes
1/4 c Olive Oil
Sea Salt to taste

OR

Sweet Potato Chips - sweet
3 small sweet potatoes
1/4 c agave
2t cinnamon

Slice sweet potatoes paper thin with a mandolin, potato peeler, or run them through a food processor fitted with slicing blade.  Toss with desired ingredients.  Dehydrate at 110 until they reach your desired crispness.  I like mine super crunchy so I let them dehydrate for 24-36 hours.  To speed the process you can always start off by dehydrating at 145 for a couple of ours (the internal temperature of the food will not get this high so nutrition will stay intact) and then turn the temperature down to 110 for the remainder of the drying period.