You wanna be raw? Gastronauts explain that the earliest raw-foodists were animals, and that the first reference to the raw-food diet appears in the Dead Sea Scrolls. Vatican archivist Edmond Bordeaux Szekeley is credited with translating the Aramaic text into the Essene Gospel of Peace, in which Christ counsels raw vegetarianism and gourd-administered enemas. Some even credit the hundred-year lifespans of Genesis characters to the diet. Wigmore, founder of the Natural Hygienics movement and an early promoter of wheatgrass, and later by the likes of Kulvinskas, Gabriel Cousens, and the Iranian-born Arshavir T.
Part of this intensity of belief comes from the idea that radical diets do seem to have saved lives. Nutritionist Roe Gallo says that at age 25 she reversed a potentially fatal asthma condition with a juice fast. She claims to have since healed others of illnesses ranging from diabetes, to lupus, to cancer. Her book The Perfect Body is filled with recovery stories from people saved by a diet Gallo—now a sinewy 49—practices every day.
She is a fruitarian, subsisting on four or five pieces of fruit a day, her diet based on simple principles of physiology that she says are overlooked by medical doctors and actively debunked by the drug, beef, and dairy industries. Everything else is a symptom of that disease. Her fruitarianism is primarily physical rather than philosophical. Others, though, tend to take the grapefruit and run with it. We are the foster parents of the plants. Safron mentions Dr. Abramowski as a fruitarian founder.
Gradations of this mentality run throughout raw-foodism, often a seamless blend of science and post-vegan principles. One notable wing, however, enjoys a much less cuddly relationship with its fodder. Led by people with names like Zephyr and Aajonus Vonderplanitz, they are about as viscerally anti-vegan as you can get.
But this crowd of food radicals has nothing on the breatharians. She says she subsists on prana, or light. These people are nourished directly from the god force within. They have simply cut out the middleman, which is food. It sounds wonderful. Unfortunately, a former college professor died of malnutrition some years ago in an attempt to make such a conversion, under the auspices of the Temple Beautiful, a proto-gastronautic sect in Philadelphia that promised harmony of the body and soul by dietary means.
Happily, Jasmuheen does caution followers not to just jump into breatharianism, but to begin with vegetarianism and meditation. Los Angeles is a tough place to live on air. Here, you really want to have a little water and maybe even some food once in a while, just to help hydrate and detox. Still, few cities in the world have taken nutrition and diet in such avant-garde directions.
This is where the breatharian Wiley Brooks shepherded a flock of believers before he was busted at a 7-Eleven with empty containers of chicken pot pie. This is where Permanent Midnight author Jerry Stahl would follow up his mainline dose of heroin with a shot of wheatgrass and a morning run. It houses a modest raw-food kitchen—juicers, dehydrators, refrigerators-and hosts raw potlucks and vegan seminars.
The clapboard-fronted cottage is either the front lines of a global-consciousness revolution or a dietary Ruby Ridge. Currently, the house is having a minor insurrection. Not yet vacated from the small shack behind the Living Lighthouse, Karas sits working at a computer. A friendly year-old with white-blond shoulder-length hair, a full beard, a small frame, a bulging stomach, and missing teeth—the remnants of a car accident he had in his teens—Karas is wearing shorts and is, as always, barefoot.
Karas had been into rawness ten years when he encountered Aajonus Vonderplanitz, a man who preached the gospel of raw meat. It was his encouragement that really got me to try it. Karas, who had once been a vegan activist, started with raw fish and then had his first raw mammal, lamb.
Soon he was eating raw mammals at least four times a week and, he says, turning yet another corner in health. I also noticed how much easier it was to stand up, how my body was more coordinated. Because this is L. Rather than kill the animals, he purchases their organically raised bodies from health-food stores such as Wild Oats or Whole Foods.
Healthy and Green
If I give him enough then he lets me take some. As the late afternoon sun sets, Karas returns to one of his two raw-food Web sites and the Living Lighthouse is quiet for a few hours. Then, that night, the supernaturally shiny face of rawness arrives. Juliano is striking in the manner of rock singers and indie-film stars. He wears yellow knee-length Boss shorts, his tanned, taut midriff bared by a Real skateboards half-tee with flowers in the logo.
I feel like I could run ten marathons. From there, Dee was given the first right to lease the whole enchilada, and the seed was finally able to sprout! Dee sought mentorship through her established network of equine professionals. She wrote a business plan, quit her job, and applied for nonprofit status. By August , Mitchell Farm Equine Retirement was taking in horses, and within the first year, all slots were filled. Once they are accepted into the program at Mitchell Farm, retired horses are never asked to work again; they are simply there to enjoy the rest of their lives.
Today, there are 30 retired horses, three donkeys, two cats, and four dogs. Needing to distribute the demands of maintaining the farm, Dee brought in a barn manager, Melissa MacDonald. Mitchell Farm sits on 50 acres and has Another challenge, which is faced by most farms with more than one horse, is figuring out which horses can be have turnout time together.
Since these are retired horses, some more delicate than others, it is very important to circumvent avoidable injuries. A complex schedule is maintained to make sure every horse can get outside every day the weather cooperates. When retirement horses are accepted at Mitchell Farm, their owners make a one-time donation and monthly pledges to the general operating fund for either the remaining life of the horse, or for six years.
After six years, no additional funding is expected, although some people kindly continue donating. In the case of my horse Struts who would have been retired at the age of 12 , she could have required care for upwards of an additional 12 to 15 years. No expense is spared when it comes to the health of the horses at Mitchell Farm. If a horse gets sick or needs special hoof care, it is all covered. The event typically draws between and attendees, who enjoy food trucks, music, dancing, and interacting with grazing retired horses.
This year, Dee is organizing a lobster dinner and clambake the day after the Music Festival to continue fundraising throughout the entire weekend. Dee also recruited a first-class, well-rounded board of directors, including doctors, an attorney, business owners, nonprofit operators, and lifelong horse people. I asked Dee to tell me about a few of her favorite rescue stories, and she recalled the story of Bonz, a 16h Chestnut Thoroughbred.
As Bonz got older and arthritic, he became too cranky for work, so he was brought to Mitchell Farm, where he lived out of the rest of his days with no shipping containers in sight. He was previously abused, and his new owner worked tirelessly to earn his trust and show him love. When it was time for him to retire, she brought him to. Mitchell Farm, and today Gryphon greets everyone happily, demonstrating no longterm repercussions from his traumatic earlylife experience.
But Maude was not alone; beside her was Ivy, a pathetic, anemic, depressed donkey. Unbeknownst to Dee, Maude was more than pleasantly plump, and shortly thereafter Maude gave birth to Denver, named for the city Dee was in while she watched his birth remotely. Maude, Ivy, and Denver are all happy mascots at Mitchell Farm. I want to personally thank Dee for the dedication and love she shows these deserving animals. Without her, they likely would not have the beautiful life she has provided for the 90 horses and ponies that have been served by Mitchell Farm over the last 14 years. Too often, people acquiring horses and ponies do not consider the big picture, or do not have the means to care for a large, out-of-service animal—and that is when they scramble to find options.
Considering Mitchell Farm already has an extensive waiting list, I encourage anyone with a large animal to make a plan for their future. They deserve it. To learn more about this fantastic organization, its fundraisers, and how to volunteer, go to mitchellfarm. I stayed until the money ran out.
There, she fulfilled her desire to own a small business by purchasing Woodstock Hill Preserves, which today stands as the oldest preserve company in Connecticut. Maureen had initially stumbled upon the now year-old compa-. The products are prepared in small batches and then sold online and in select locations throughout the state. During citrus season, which runs from November through June,.
Maureen focuses her attention on the labor-intensive but highly rewarding process of making homemade marmalade. The most time-consuming part of the preparations may very well be the process of eliminating the pips from each individual piece of fruit. There can be up to 50 pips in each orange, Maureen said, but the beautiful part of a marmalade-making session is that absolutely nothing is wasted during the process.
The end result is a sweet, tart, and slightly bitter combination of jellied citrus juice and tender peel. Maureen explained that Seville. During a recent interview from her office, Maureen was eager to share her personal recipe and also divulged the name of her favorite orchard from which to purchase the coveted Seville oranges. The fruits have a narrow window of opportunity and are only available between November and March, according to Maureen.
The oranges can be ordered online at floridaorangeshop. The jars only require refrigeration after they are opened and must be stored in a cool, dry location. When the time comes to enjoy your new creation, the options are limitless. Although marmalade is most often spread on toast, it can also be used in sauces, puddings, baked goods, and ice creams. Preserves also pair particularly well with a variety of cheeses. As a final note of warning courtesy of The Orange Shop, it is important to note that Seville oranges are not meant for eating like regular oranges.
Prepare the oranges 1. Wash oranges under warm water with a fruit brush. Cut oranges into four equal pieces. Trim off the white center pith from each quarter and put aside. Later, scrape for juice, as every drop of juice is precious. The remaining pith is great compost. Halve the oranges again and squeeze the juice into a large stainless-steel bowl. With a fork, pick out pips inside. Keep the pips to use when cooking.
Slice the peel into long narrow strips, about a quarter inch wide, or thicker if you like. Pressure cook 1. Put peel and orange juice into pressure cooker. Be careful not to add too much. Refer to the manual on your cooker. Pressure cook for five minutes. Peels should be softer, but still firm when done. Note: A pressure cooker softens the peel quickly without compromising flavor or color. When done, use quick release for steam. Slow release may make peels too mushy. Prepare pips 1. Make two to three cheesecloth bags and fill with pips.
Fold the cheesecloth two or three times over so no seeds leak out when cooking. Divide the pips into the bags and tie securely with cooking string. Large tea infusers work too. Make marmalade 1. In a good stainless-steel pot, add the prepared orange peel and juice about 5 pounds , water, lemon juice, and pips in cheesecloth bags.
As it begins to heat, pour in sugar, stirring constantly. Once sugar dissolves, increase the heat and bring to a boil. Do not stir while the marmalade is boiling. After minutes boiling, do a freezer test for setting point. Freezer test Spoon a teaspoon of the hot marmalade onto the freezer plate and put back in the freezer. In three minutes, tip the plate to one side. If marmalade is set, it will ripple when tipped.
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If the marmalade is too thin and runs down side of plate, return to boil for another minutes. Pour When you reach your set, ladle marmalade into sterilized jars. When filling jars, do not fill to the top. Leave a quarter inch of head space so a vacuum seal forms. Wipe any marmalade from the rims of the jars. Center lids on jars and twist on until fingertip-tight. Water bath 1. Place hot jars in pot of hot water. Water should cover jars with head space of one to two inches.
Be careful when putting jars into hot water. If jars have cooled too much, they could break in hot water. Bring water to boil. Boil for 12 minutes. Remove jars and let cool. Test the seal pressing on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately, reprocess, or enjoy now! Freezing instructions Follow the recipe through pressure cooking.
Let cool. Freeze orange peels and juice in 5-pound blocks, in airtight containers. Freeze pips in separate bag. Pull out a block, thaw, and cook. In a good stainless-steel pot, put orange peel and juice, remaining six cups waters, and lemon juice in a pot. As marmalade begins to heat, pour in sugar. Once the sugar is dissolved, bring the mixture to a boil and pour in pectin.
Bring it back to a quick full boil. Boil for one minute. Wash oranges. Trim off the white center pith from each quarter and discard. Cut each quarter again and pick out pips and discard. Slice the peel in long narrow strips, about a quarter inch wide, or thicker if you like. Spoon a teaspoon of the hot marmalade onto the freezer plate and put back in the freezer.
If marmalade is set and done, it will ripple when tipped. If mixture is thin and runs down side of plate, return to boil for another three to five minutes. Depending on how much juice is in the orange, you can add another pouch of pectin, boil for another minute, and freezer test again. When you reach your set, ladle into jars. When filling jars, do not fill to top. Leave a quarter inch headspace so a vacuum seal forms. Add 1 cup water. Be careful not to add too much water. Note: You can prepare the marmalade with strips of peel or you can cut into smaller pieces.
For uniform small pieces, use a food processor on pulse for only a couple seconds. Do not over chop. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip-tight. Place jars in pot. Water should cover jars with headspace of one to two inches. Ducks are able, literally, to sleep with one eye open, resting half of the brain at a time while still keeping watch for predators.
I love being able to free-range my ducks, , as many days of the year as our pond has. No one who has seen how ducks take to water would deny them a pond. They also provide a great service in virtually eliminating pond weeds, moving about pond edges like little Roombas,. If they have access to deep water like a pond or lake, they can elude most of the preda-.
Even without protective fencing or a livestock guardian dog, we lose only a few ducks a year, primarily to bald eagles. Ducks really should have access to a decent-sized body of water, at. Ducks are extremely cold-hardy, loving both rain and snow, and are more disease-resistant than. Ducks also are not as susceptible to external parasites like lice and mites because they spend so much time in the water it drowns any parasites that might be present. Adding new members to a chicken flock will result in squabbling and confrontation that can get quite serious, but newcomers to a duck flock will become integrated without drama sometimes within minutes, and always by the next day.
Fortunately, ducks are not as destructive to the yard as chickens. With their shovel-like bills, they love to root around in loose soil for mosquito larvae and grubs, and they take. While female ducks have a boisterous, laugh-like quack, drakes have more of a buzzy, low voice. No loud cock-a-doodle-do here! They welcome new flock members. Ducks do have a reputation for being messy because they poop a lot. However much you are imagining, they poop even more than that. A duck drinks about a liter of water per day, resulting in a lot of soft, watery manure.
The upside is that duck poop lacks the burning in-. Happy ducks also need a good chunk of land to range and graze. The more grass and bugs they have. Good egg-laying duck breeds can out-lay chickens. Duck eggs are about a third larger, richer in flavor, and slightly more nutritious than chicken eggs. Pastry chefs prize duck eggs because their high-protein whites add heft and loft to baked goods.
Due to their thicker shells and membranes, they also have a longer shelf life and are less likely to break. I use them just like I would a chicken egg, though. Ready to get your own duck flock underway? Like most animals, ducklings do not like to be alone. There are many different kinds of pure breed domestic ducks, but I favor the heritage breeds—Swedish, Welsh Harlequin, Campbell, Cayuga, Indian Runner— for their hardiness and beauty.
I take special delight in my little Duclair dualpurpose ducks, bred for both meat and eggs. You can buy ducklings at many local feed stores in the spring or online from a hatchery that can ship just-hatched ducklings to you. You may also be able to buy them from local farmers, already past the age of needing to be brooded. My favorite way to add ducks to my flock is to let a broody chicken hatch and care for them!
Fertile laying duck eggs take 28 days to hatch, a week longer than chicken eggs, but a good broody hen will wait it out. You can buy fertile duck eggs online. At night, I swap out the chicken eggs the broody has started setting on for the fertile duck eggs. When the clutch has hatched, the hen will provide all the heat and care they need. The hen is the first thing the ducklings will see and they will instantly bond to her and think she is their real mother.
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She will show the ducklings what to eat and drink by picking up and dropping tasty morsels of food and clucking. The hen may be alarmed when the ducklings instinctively jump in the water bowl and splash around, but she will tolerate it, at least for a while. Ducklings should be fed an un-medicated chick crumble.
And they drink more than three times as much water as chicks, so be sure and check several times a day that they have clean fresh water. They also grow very fast. By day four or five, their oil gland will have developed and you will notice them using it when they preen. Although there is all sorts of advice warning that ducklings should not be allowed to swim until they are feathered out, I fill an inverted metal trash can lid with water for them to paddle in when I see them begin to preen. Whatever you use should be shallow, or have stones added, to allow them to climb out to get dry and warm.
Watch for this and be prepared to add a heat lamp for warmth if they still need it. Lacking a mama hen to do the work for you, if you have ever raised day-old chicks, raising ducklings is much the same. Your secure brooder area will need a heat lamp as, like chicks, ducklings need an environment of about 90 to 95 degrees at the start. Reduce the temperature by five degrees per week until they are feathered out and the brooder is at roughly room temperature. Adult ducks must be fed pelleted chicken feed, as the laying mash gets stuck in their bills.
I feed mine inside their duck house, even in summer, because ducks will not head to bed without bribery. I get them in the habit of going in there so that I can close them inside when needed. Drinking water must be available at all times and needs to be dumped and replaced at least twice a day, as it soon gets full of muck and feathers. Ducks cannot swallow their food without water and need to be able to fully submerge their heads.
This keeps their eyes, bills, feet, and feathers in good condition while they splash and preen. The enclosure should include 1-inch welded wire fencing that is sunk into the ground at least 8 inches to prevent predators from digging underneath. The top should also be covered. Free-ranging ducks lay their eggs absolutely anywhere, including in the water, so I close my ducks in at dusk feeding time during laying season.
When you are overrun with eggs, I find people are always eager to buy them, chefs especially. Cook shallots in 2 tablespoons butter or duck fat in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until they begin to caramelize, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed. Stir in 1 cup broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
Add a little extra stock then a few good handfuls of cheese to thicken it back up. Check for seasoning and add salt and pepper to taste you should need less salt than pepper. Set aside and hold warm. Bake until cheese is golden and crisp, 3 to 5 minutes. Crack eggs into four separate small bowls. With slotted spoon, stir stock in a clockwise direction and gently pour one egg at time into the vortex.
Each diner can cut their egg into the risotto and enjoy! Remove and reserve on a plate. Add more oil if needed. Add soy sauce and agave. What is Wheatgrass? Wheatgrass is a variety of grass that is used like an herbal medicine for its therapeutic and nutritional properties. It is available as a fresh squeezed juice, a dehydrated powder, or tablets. This book uses the name "wheat" grass because it is the most popular, but the common grains of barley, oat and rye grow grasses that are equally potent.
What does it do? It has broad effectiveness, but its three most therapeutic roles are: blood purification, liver detoxification, and colon cleansing. As a food it is very nourishing and restorative with such a complete range nutrients that it can, by itself, sustain life. This nutritional miracle is most evident in the animal kingdom where studies prove large and small grazing animals not only sustain themselves on young grasses but also improve their health.
How do I take it? Therapeutically, you would drink the fresh juice or apply it rectally through enemas or implants. For nutrition and prevention, you can make powdered drinks or take tablets. Where do I get it? From your natural food store, juice bar, direct from growers, or mail order. Why should I take it? Wheatgrass earned its reputation from people with terminal illnesses who took it at the eleventh hour of their lives, after conventional medicine left them with no hope. But you can take it as part of a long range prevention and health maintenance program. How do I get started?
You can grow the grass yourself, buy it from a grower or health food store, drink the juice at a juice bar or buy bottled grass tablets and powders. But if you are sick, it is highly recommended that you enroll in a retreat center for a week wellness program. As an alternative, you can establish a home-health program using the information in this book and the guidance of a knowledgeable health professional. Why should I believe you? There are many scientific studies demonstrating the efficacy and nutrition of grass foods. Most information about its therapeutic effectiveness is based on clinical evidence and the word-of-mouth testimony of users.
Wheat Grass vs. Wheatgrass A word on spelling. The tray-grown grass is used primarily for therapeutic purposes.
Excerpt from Wheatgrass Nature's Finest Medicine. Healing is a Journey However wonderful wheatgrass is, it is only the fuel energizer for your engine. Many who speak about wheatgrass exclaim its virtues and how it saved them. Wheatgrass gets a lot of credit. But grass is neither a panacea nor a magic potion and some leaders in the wheatgrass movement will tell you it does not cure anything.
People heal, wheatgrass helps. You will restore balanced health as a result of the changes you make. Wheatgrass may get you started on this new path, but you will work very hard at applying a multi-faceted total health restoration program. It can take over your entire life. Sick people are often too stricken to function normally in society. They stop working, have long hospitals stays, are bedridden--they have to drop out to die or drop out to fight for life. Even if you take 8 ounces of wheatgrass juice everyday and build a health program around it, it is only the grease for your axles.
To allege that wheatgrass cures is to equate it with a drug. That turns wheatgrass into a quick-fix remedy which is the antithesis of what the health concepts behind it are all about. Causes of Disease Health is a balancing act. Around , world famous tightrope walker Phillipe Petite walked a rope from one tower of New York's World Trade Center to the other 1, feet in the air.
He took his life in his hands for real. There was no parachute. Were he to make a false step, he would die. Everyday we take steps in our life that either keep us in perfect balance or throw us on a downward spiral. The fall into disease is not a single bad step, but a series of bad choices. Call them cigarettes, drugs, alcohol, junk food, poor hygiene, stress, work environment, air pollution, water pollution, the result is cell pollution. The signs of disease are low energy, fatigue, poor digestion, gain or loss of weight, unclear thinking, allergies, aches and pains and ultimately the major disorders--cancer, high blood pressure, heart disease, arthritis, emphysema, etc.
Cells start to lose their life force. They misfire. Metabolism malfunctions. Organs weaken, digestion and elimination are disrupted. Toxins settle into the dead zones--the weak spots. Now the cells start to darken, choking on bacteria, yeast, fungus and toxic acids. They can't get enough oxygen. Acidification, infestation and destruction--the cycle of imbalance.