The SimplyRaw Living Foods Detox Manual. Natasha Kyssa

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СКАЧАТЬ soon founded the Hippocrates Health Institute in Boston where she offered the Living Foods Lifestyle Program, which included wheatgrass, sprouts, Energy Soup, fermented foods, and her signature drink, Rejuvelac². The Living Foods Lifestyle Program also involved exercise, deep breathing, and spiritual unfolding. Many of her philosophies are as old as Hippocrates (c. 460 BCE–370 BCE), who taught that, if given the correct nourishment, the body would heal itself.

      Her work at the Hippocrates Health Institute produced testimonial after testimonial from guests who had cured themselves of various ailments including high blood pressure, diabetes, obesity, cancer, gastritis, stomach ulcers, pancreas and liver troubles, asthma, glaucoma, eczema, skin problems, constipation, hemorrhoids, diverticulitis, colitis, fatigue, arthritis, and anemia.

      In February of 1994, Ann Wigmore died of smoke inhalation during a fire that destroyed the original home of the Hippocrates Health Institute in Boston. On that day, the world lost one of its great humanitarians and natural healers. Her work, teachings, and memory, however, live on. Today, there are several Institutes in the US that continue teaching the Living Food Lifestyle program, such as the Ann Wigmore Institute in Puerto Rico, the Hippocrates Health Institute in West Palm Beach, Florida, the Optimum Health Institutes of San Diego and Austin, and the Creative Health Institute in Michigan.

      Energy Soup

      Energy Soup is the most important food in the Living Foods Lifestyle. It is the ultimate high energy, easy-to-digest nourishment made from blended sprouts and greens. Energy Soup is a complete meal and contains every nutrient that your body needs in a balanced form. Because it is blended, the nutrients are rapidly absorbed, enabling your body to cleanse and rebuild in the quickest way without burdening the system. Energy Soup was developed by Dr Ann Wigmore and has helped with many health challenges that people suffer from every day. It is used to both nourish and detoxify the body. Since it is easy to digest, it is vital for those suffering from allergies and digestive problems. It is instrumental for correcting nutritional deficiencies, restoring health, promoting energy and weight loss, and is very easily assimilated by the body. Energy Soup is the first step to healing and is optimal for rebuilding health quickly.

      It is best to prepare Energy Soup as close to the meal time as possible to keep it fresh. If using Rejuvelac (see Nutritious ingredients in Energy Soup), Energy Soup can be eaten up to twenty-four hours after it is made because the high vitamin E content in Rejuvelac slows down oxidation. (If using filtered water, Energy Soup should be consumed within six hours.)

      The following is a list of basic ingredients, used only as a guideline (see full recipe in Appendix 1). Use your own judgment and allow for creativity, but always include these basic ingredients. The recipe can be made for dinner, and leftovers stored in the fridge for the following day’s breakfast or lunch.

      • 1 tbsp seaweed (dulse)³

      • 1 cup water or Rejuvelac

      • small handful bean sprouts (mung, green peas, or lentils)

      • large handful organic greens (spinach, kale, collard, chard, purslane, dandelion, watercress, parsley, etc.)

      • large handful of sunflower greens (sprouts)

      • small handful of buckwheat greens (sprouts)

      • handful of alfalfa, fenugreek, or clover sprouts

      • peeled apple, pear, papaya, or piece of watermelon

      • avocado (use avocado only when nuts and seed dishes are not eaten at the same meal)

      Pour one cup water or Rejuvelac (see Rejuvelac) into blender with the tablespoon of dulse. Do not overblend. Gradually add the rest of the ingredients, beginning with harder vegetables first. Leave sprouts and avocado for last. (Makes four servings).

      Extras:

      • leafy greens (for more chlorophyll to cleanse and rebuild blood and cells)

      • cilantro, dill, basil, herbs

      The most important elements, and the ones you should use in the largest quantity, are the sunflower sprouts. (Ann Wigmore called these “greens.”) Instead of using avocado for the fat, you can use Flax Cream (see recipe in Appendix 1).

      Sweeten your children’s Energy Soup with a whole-food sugar, such as banana, apple, or fresh apple juice. Energy Soup topped with chopped or blended papaya makes it more palatable for kids. Diced avocado, green onions, and/or tomatoes give Energy Soup different textures and flavor. Experiment, and don’t forget to chew your soup!

Nutritious ingredients in Energy Soup

      Rejuvelac: Contains vitamins B, C, E, friendly bacteria, and enzymes for digestion. Rejuvelac prevents Energy Soup from oxidizing and enables you to keep your high-energy nourishment throughout the day.

      Dulse: Any seaweed can be used, though dulse is preferred for the nutrition and taste. Dulse and kelp contain all the trace elements and minerals that we know of. Seaweeds provide some vitamins and are a great source of organic iodine. Using seaweeds ensures that you will be getting all of your trace elements and minerals in a balanced form.

      Sprouts: Mung beans, lentils, and green peas (whole green peas and lentils, not split peas or split lentils). Mung beans contain protein, vitamin C, iron, potassium, and other valuable elements. Lentils provide protein, iron, and vitamin C. Green peas provide carbohydrates, vitamin A, iron, potassium, magnesium, and vitamin C. Sprouts are loaded with enzymes and oxygen, which make them a high-energy food. Sprouts also contain high amounts of fiber. In the sprouting process, the nutritional elements in sprouts are predigested, making them an easy-to-digest food.

      Leafy greens: Healthy, organic greens are our connecting link to earth. All life comes from healthy Mother Earth. Only fresh, organically grown food has the capacity to rebuild diseased bodies. Leafy greens are high in essential minerals and chlorophyll. Any healthy organic greens can be used—including watercress, turnip greens, spinach, endive, escarole, lambsquarter, purslane, and dandelion.

      Buckwheat greens or sprouts: These greens are an excellent source of chlorophyll, vitamins A and C, calcium, and lecithin. Buckwheat lecithin contains natural phosphorus and is a fat solvent. This means it is very effective as a way of removing fatty deposits from the tissues and cholesterol from the hardened arteries.

      Sunflower greens: These sprouts will eventually grow into large sunflower plants. They contain an excellent balance of protein, chlorophyll, B-complex vitamins, vitamin E, calcium, iron, potassium, magnesium, and phosphorus. These greens have a very strong nutritional value and should be consumed daily.

      Avocados: Avocados are an ideal food because they are a complete food. They are packed with nutrition and contain vitamins A, B1, B2, B3, and generous portions of such minerals as iron, phosphorus, and magnesium. Avocados are about 12 percent oil and 8 percent carbohydrate—more like a nut than a fruit. The essential fatty acids in avocados are unrefined and beneficial to the body.

      Apples: Apples mix well with vegetables, especially when used in a blended recipe. Apples contain protein, СКАЧАТЬ