Vitality 4 Life Recipe Book

The Vitality for Life Recipe Book
THE VITALITY 4 LIFE LIVING FOOD

RECIPE BOOK
Over 200 original

Living Food Recipes
Easy & quick to prepare with all Living Food Processors

Or ordinary kitchen tools
By
Ragini Buffart
1
A C K N OW L ED G EM EN T S
First and foremost I want to thank Roger Atkins, the Manager of Vitality 4 Life without whom
this book would not exist. Roger and Marcia introduced me to Vitality 4 Life and the products
and inspired me to take on the project to write a “Living Food Recipe Book”. Through Rogers
commitment the book could finally be published.
Also I want to thank Kris-Anne Birch who arrived with two important books to begin my
research with. I would also like to acknowledge her friendship and support of my own
interests at all times although they are quite different to hers.
I want to thank my friends who reminded me to keep on writing and made it easier for me
while I wasn’t around them so much anymore. Their love and genuine friendship beyond time
have given me a wonderful understanding of how beautiful you guys really are!
And thanks to all the people I met along the way that appreciated and approved the work I
was doing and kept me motivated and inspired. Thanks to all the compliments and kind
words and to Paul Werndly, a Perth Naturopath for allowing me to publish his Newspaper
article.
Thanks to my mother who kept reminding me to stick to my writing schedule and not give up
on the work, and thanks to my father who supported me with lots of advice and courage.
In closing I would like to thank my sister and her partner for being so understanding about all
the paperwork over the house and for the time they had to spare while I was writing. I would
also like to thank Lawrence for inspiring me to complete the book, his never-ending help in
editing the complete book and for giving me space, shoulder massages and love whenever
needed.
The dearest thanks of all at last goes to the unseen creative force within us all that gave me
so many ideas and so much fun energy to write a book like this that will benefit so many
people on the whole planet. Never shall I cease wondering about this conscious intelligence
that works through me making me who I am.
May all that lives be well and happy,
Peace to the world,
Love Ragini
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Note to the reader: The advantages of eating Living Food and their healing properties
described in this book are presented for your information only. They are not intended as a
substitute for professional medical care, advice or treatment.
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TABLE OF CONTENTS
ACKNOWLEDGEMENTS .......................................................................................................................... 3
INTRODUCTION....................................................................................................................................... 7
WHAT ARE LIVING FOOD PROCESSORS? .........................................................................................................7
WHAT ARE LIVING FOOD AND LIVING JUICE ....................................................................................................9
WHY IS LIVING FOOD SO GOOD FOR YOU AND YOUR ENVIRONMENT? ............................................................13
HOW MUCH LIVING FOOD SHALL I HAVE AND HOW CAN I START?...................................................................15
OPERATING LIVING FOOD PROCESSORS ........................................................................................... 19
OPERATING YOUR LIVING FOOD PROCESSOR ................................................................................................19
MEASUREMENTS ...........................................................................................................................................26
RAW FOOD SHOPPING AND STORING TIPS AND TRICKS....................................................................................27
HOW TO SPROUT ..........................................................................................................................................29
QUESTIONS & ANSWERS ...............................................................................................................................32
CHAPTER ONE: FRESH JUICES .............................................................................................................. 35
CHAPTER TWO: SMOOTHIES, NUT MILKS & SLUSHES .......................................................................... 63
CHAPTER THREE: BREAK-YOUR-FAST................................................................................................... 86
CHAPTER FOUR: WHAT KIDS, INFANTS AND TODDLERS LIKE! ............................................................ 98
CHAPTER FIVE: SOUPS, SALADS & SEASONINGS ............................................................................. 111
CHAPTER SIX: BREADS, CRACKERS AND DIPS.................................................................................. 129
CHAPTER SEVEN: FISH, RICE, PASTA, MEAT ...................................................................................... 150
CHAPTER EIGHT: GOURMET DESERTS ................................................................................................ 160
CHAPTER NINE: ICE CREAMS AND SORBETS .................................................................................... 181
BIBLIOGRAPHY ................................................................................................................................... 197
ABOUT THE AUTHOR ........................................................................................................................... 199
INGREDIENT GLOSSARY ..................................................................................................................... 201
VITAMIN & MINERAL INDEX............................................................................................................... 205
AILMENTS INDEX................................................................................................................................. 211
RECOMMENDED READING ................................................................................................................ 213
ORDER FORM ...................................................................................................................................... 214
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I N T R OD U C T I ON
What are Living Food Processors?

What is Living Food and Living Juice?
Why is Living Food so good for you and your environment?
How much Living Food shall I have and how can I start?
Negative Symptoms can be positive.
What are Living Food Processors?
Living Food Processors are the latest revolutionary design in juicers/food processors.
Right now there are two types of Living Food Processors on the market fulfilling your needs 100
per cent, by guaranteeing 100 per cent living juice and 100 per cent living food processing.
There is a ‘twin gear’ machine - the ’Hippocrates’, and a ‘single gear’ machine - the ‘Oscar
Vital Max 900’. Living Food Processors operate with a patented low-speed stone mill
mechanism that produces superior quality juice and food, one of the many reasons why they
have gained worldwide fame.
A Living Food Processor is six machines in one!
You can...
juice fruits and vegetables as well as all leafy greens such as wheat grass, parsley,
spinach and pine needles;
make delicious creamy frozen ice cream, smoothies, nut milks, slushes and sorbets
from 100% fresh frozen fruit and ice cubes;
mince and puree dips, sprouted grains, salad dressings, soups, fruit, custards, baby
foods, fish and meat;
make nut butters and nut balls, gourmet desserts and much more out of any
combination of nuts, dried fruits, fresh fruits and spices;
can make raw pasta from any flour such as spelt, buckwheat or quinoa;
grind grains, coffee beans, dried peppercorns, nuts and chili pods;
chop onions, ginger, herbs and garlic into seasonings;
extract fresh oil from seeds, nuts and olives;
Beyond standard juicers

Living Food Processors, made in Korea, are known worldwide for producing superior quality
juice and foods. They are functionally designed, constructed from stainless steel or tough
polycarbonate and extremely quiet in operation. They have a 12 to 20 year warranty, are
easy to handle for children and absolutely easy and quick to clean in running water only.
New juicing technology

Normal speed juicers and blenders destroy large numbers of life giving enzymes in the juice
by sharp metal cutting blades and high speed centrifugal rotation which subjects them to
heat. Living Food Processors work with a unique low speed rotation extraction process. The
new squeeze and crush system prevents heat and physical shock to the Living produce. The
stone mill-like screw or two stainless steel gears operate slowly and gently without creating
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any heat. Vital Living enzymes, vitamins, minerals and trace elements are unlocked from the
fruit or vegetable. In the same way dips, purees, ice cream and baby foods retain their
original vitality at maximum content when being processed!
The auger rotates at 75-110 RPM (rotations per minute) as opposed to centrifugal juicers
rotating between 1700-3250 RPM. Because of the low RPM, oxidation is slowed down, no
harmful friction heat is created, a significantly higher volume (25% more juice) is produced
and the juice and living food dishes contain 60% more nutrients than juices made in a
commercial juicer or blender.
Because of the high enzyme activity in the produce, the juice or processed food can be
stored for up to 48 hours in the refrigerator without loss of appearance, flavor or nutrients.
In addition to the ‘single gear’ juicers, the ‘Greenpower Hippocrates’ utilizes bio-ceramic and
magnetic technology, which helps add more positive ions to the juice and increases the food
quality even more. The Hippocrates is the latest model available from Greenpower.
Some of the awards won by the’ Green Power’ and ‘Green Life’ Machines:
Silver Medal 1999 in the category of Best Equipment from alive Award of Excellence;
Grand Prize winner 1993 at the 9th International Invention/New Products Exhibition in
Pittsburgh, USA;
Silver Medal winner 1993 at the International Exposition in Nuremberg, Germany;
Winner 1993 of the Korean Presidents 1st Prize Invention Day;
Silver Medal winner 1993 at the 20th International Exhibition of Inventions in Geneva,
Switzerland;
Note: Living Food Processors can also be used to prepare cooked food
for example, baby foods, pasta, rice cakes, yogurt ice cream, bread and cake
dough, hot soups and many more. You can use this machine like a common food
processor with the advantage that you also have the ability to prepare true 100%
Living Food with it as well!
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What is Living Food and Living Juice
The Philosophy of Living Food Diets

Guy-Claude Burger states in his book “Die Rohkosttherapie” that the development of
civilization diseases goes hand in hand with the use of fire. The first five civilization diseases
known, developed within the first 450 000 years that fire was used by the prehistoric human.
The art of cooking however is said to have started only about 10 000 years ago, (cooking
historically means the usage of pots, baking of breads and the consumption of processed
dairy products); 10 000 years ago though is as well the exact point in time when the major
and vast amount of civilization diseases suddenly appeared on the face of the planet for the
very first time. This number continues to increase.
Therefore it is not surprising that if his theory is correct and that by cooking food directly
relates to the development of diseases, then eating raw and natural foods (Living Food)
would reverse this effect. Eating Living Foods like fresh fruits, fresh vegetables, sprouts, herbs,
wild plants and pure water would then help the weakened or even sick body to heal and
recover again, eliminate toxins, regain vitality and function normally until a very high age. ‘Let
food be thy medicine’, are the insights of Hippocrates who already knew about the
importance of a healthy diet in the 4th century BC.
Living Food
Living Food is the healthiest food available on the planet. It’s all that is fresh such as fruits,
vegetables, sprouts, raw nuts and much more. Living Food is food that mankind ate before
fire was used as a tool for cooking. It has not been cooked, boiled, fried, roasted or heated
over 50 degrees*, therefore it is the only food that still contains living enzymes **. The enzymes
in food are destroyed at temperatures over 50 degrees. This consequently creates ‘dead
food’. Enzymes are the vital element, the life principle in atoms and molecules that make
fresh Living Food so easy to digest, immediately available to your body and give you vibrant
health and well being. The quicker Living Food is eaten after being harvested the more Life
Force (scientifically referred to as biophotons, spiritually referred to as ‘Prana’), enzymes and
nutrients it contains. There are no known side effects to eating Living Food.
* All temperatures mentioned in this book are in centigrade
** See ingredient index
The opposite of Living Food is food that has been heated, processed or refined, treated with
preservatives and pesticides, radiated or flavored. Such foods are fast foods, sugars, dairy
products, grilled meats and fish, breads, pasta, basically all foods that our habitual diet
contains. Genetically manipulated food can be Living Food but I am hesitant to trust such
produce, cultivated over hundreds of years to be as beneficial as its predecessor, the natural
wild and less cultivated version which contains more nutrients, less water and much more
flavor.
Note: Cooked food still contains vitamins and minerals. All vitamins and minerals that are
sensitive to heat will be destroyed which is the reason why Living Food has 60% more
nutrients than cooked food.
Amino acids change their molecular structure drastically when heated (see egg white being
boiled).
Whether these structural changes and their assimilation play a role in the development of
illnesses still needs to be scientifically researched. It has been suggested that the
denaturation that occurs when food is being heated can be one of the reasons why the
body gets sick and shows metabolic malfunctions. Studies have shown that mice that were
fed with cooked food in comparison to mice that were fed with raw food, (their original diet),
developed cancer-like tumors, nervous disorders, died earlier and were much more
aggressive than normal mice, even killing their own kind in stressful situations while the
naturally fed mouse would not.
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Living Foods overall view *:

fresh fruits
freshly made fruit juices **
frozen fresh fruits
dried fruits
wild fruits and berries
fresh vegetables
fresh vegetable juices **
frozen fresh vegetables
dried vegetables
wild vegetables, leaves, branches
and grass
sprouts
wild sprouts
nuts
seeds
wild seeds
edible flowers
herbs
spices
sea salt
seaweed
raw fish
raw meat
grains
raw eggs
carob
cocoa
cold-washed honey
cold-pressed oil
whole food vitamin supplements
with enzyme activity
fresh, pure water
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* Please note that not all items listed above contain biophotons (the plants Life Force) as they
gradually diminish from the moment the fruit or vegetable is picked. Enzymes and nutrients
stay alive even when the fruit has been frozen or dried. Enzymes die at temperatures over 50
degrees. The ideal temperature to dry or dehydrate fruits and vegetables to ensure maximum
nutrient content altogether is 40 degrees and below.
** A fresh juice is only Living Food when made with a Living Food Processor. Any juice
extractor that uses high-speed blade or centrifuge extraction creates friction heat, which
leads to the destruction of the enzymes and therefore makes ‘dead food’.
Living Juice
Living Juice is a concentrated form of Living Food. Freshly squeezed Living Juices are multi-
vitamin pills because one glass of juice is made from much more fruit and vegetable than
you could possibly eat at the same time. Juices contain less fiber, therefore you are
absorbing this mass of nutrients quickly into the body where they are immediately utilized.
This is the reason why Dr. Max Gerson has used Living Juices successfully in the treatment of
cancer patients for over 30 years.
The benefits of consuming Living Juice were first introduced by Dr. Norman W. Walker D. Sc.
(1874-1983) *. He states in his book ‘Fresh Vegetable and Fruit Juices’:
‘The lack of deficiency of certain elements, such as vital organic minerals and salts, and consequently
of vitamins, from our customary diet is the primary cause of nearly every sickness and disease.
How can we most readily furnish our body with the elements needed?’
His answer was to drink daily Fresh Living Juices.
* Dr. Norman Walker is recognized throughout the world as one of the most authoritative
students of life, health and nutrition. For almost 70 years, Dr. Norman Walker has researched
mans ability to live a longer and healthier life. He is his own example of achieving vibrant
health through proper thought, diet and body care.
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Here are some facts about the benefits of Living Juices:

Fresh juices haven’t been treated with heat in any way and therefore contain the
maximum content of nutrients and enzymes.
Fresh juices make it possible to increase the intake of nutrients without having to eat
more.
Juicing releases more of the goodness locked in the fibers of fresh foods than the
body can. Lots of fibers are expelled from the body in the digestive process without
having been digested completely.
You save the body a lot of digestive work, you save yourself energy.
Fresh Juice is able to enter your bloodstream much quicker and therefore you feel the
revitalizing effect almost immediately.
Fresh juices are not filling, they don’t make you fat nor do they burden your body with
toxins, saturated fats and preservatives.
Compared to Living Food, Living Juice provides you with a concentrated form of all
vitamins, minerals, essential fatty acids, carbohydrates, proteins, trace elements and
enzymes needed for good health. Especially in our time where most fruits and
vegetables available are grown on nutrient poor, exploited soil, treated with
pesticides, sprayed and manipulated in their water content and flavor, we need to
find a solution to reach the recommended daily intake of nutrients required for our
well-being. That’s where Living Juices can be of major assistance. By having juices
and therefore more fruits and vegetables, you are able to increase your intake of
necessary vitamins in that way.
Bottled Juices, even if they are 100% organic and without any added sugar
unfortunately lose most of their nutrients in the bottling process.
Living Juice can restore your body to health.
Living Juice is cheaper than expensive vitamin supplements and can be absorbed by
the body much more effectively.
Juices can flush toxins from your system, are good for your weight, heart, circulation
and overall wellbeing.
Living Juices contain no saturated fats or added sodium and can be helpful in
lowering your cholesterol.
Fresh Living Juice tastes absolutely fantastic!
Note: The daily-recommended intake is at least 16 ounces of fresh juice every day. Fiber is
essential to health, so be sure to continue eating raw fruits, vegetables, sprouts, grains
and legumes as usual unless you are following a particular Juice Cleanse. Drinking
Living Juices will give you increased energy, a glowing complexion, strengthen your
immune system and bones and reduce the risk of disease.
With the selection of fresh juices in this recipe book it will be easy for you to get into a habit I
call the “juicing ritual”. I’m not proclaiming a new religion, but if there was something like a
juicing religion I’m sure all their members would be vibrantly healthy and happy.
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Why is Living Food so good for you and your environment?
Living Food
is full of living enzymes that make your food easily digestible and bioavailable;
provides you with all the essential vitamins, minerals, amino acids, carbohydrates and
fiber;
is the best food to eat if you want to stay young, vital and healthy;
won’t make your body use much of its own energy to assimilate food and therefore
you will have more energy;
provides you with Life Force energy or biophotons;
makes you need less sleep;
helps your body detoxify;
will make you lose weight if you are overweight;
strengthens the immune system;
tones your body and your skin;
you won’t need as many medications and will therefore suffer less negative side
effects from the medication;
has the highest nutritional value;
doesn’t contain harmful additives, carcinogens, pesticides and colors
is mostly alkaline-forming;
balances body, mind and spirit;
improves concentration;
improves well-being;
saves you money on medications and visits to physicians;
contains mainly polyunsaturated fatty acids which are the healthiest form of fats;
is the best preventative medicine for all kinds of food related illnesses;
is unprocessed food;
is high in fiber and water;
offers greater resistance to illness and aging;
has plenty of anti-oxidants;
increases blood circulation;
is a pure multi-vitamin pill;
improves skin tone and complexion;
removed excess water from the body;
clears your eyes revealing their original brightness;
contains so much fiber that you feel satisfied and won’t need to eat more than you
need;
controls low levels of blood sugar;
evens mood swings and promotes renewed vitality;
will be your best friend on the way to living a long and happy life;
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And your environment?
Because you will

need hardly any dish washing detergent, everything is cleaned with running water
immediately;
support local farmers;
support organic farming and therefore reduce the vast destruction of our Mother
Nature;
not have any excess fruit because all produce which has become too ripe can be
frozen and kept for making natural ice creams, sorbets and smoothies;
feel closer to nature than ever before;
save yourself time by not having to cook anymore, everything is ready to be eaten;
develop understanding of nature;
use more and more natural products altogether;
let your kids be a part of the preparation process;
feel free because of your independence of supermarkets and doctors;
inspire others with your health;
spend more time in nature and your garden;
feel good about everything you eat and what you offer your family and friends to eat;
be a happier person and therefore increase the happiness around you;
Living Food is great to bring along to parties, it’s quick and healthy and everyone will
appreciate your healthy attitude.
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How much Living Food shall I have and how can I start?
‘Wisdom is knowing what to do, virtue is doing it.’
Chinese proverb
The great variety of Living Food recipes in this book will make it easy for you and
your family to eat much more Living Food. You can make it a reality to
regain your health and vitality, yes you can!
Most people know that they should eat more raw foods every day than they do, but they find
it hard to adjust to the idea to chew on raw cabbage and broccoli instead of having
vegetable lasagna with plenty of melting cheese on top. If you give it a try and Living Food
makes you feel better then Living Food is good for you.
No matter what your age, don’t give up too quickly. The easiest way to start
accommodating plenty of fresh fruits and vegetables into your diet is through juicing.
Sixteen ounces a day is the recommended amount and you will be surprised how delicious a
freshly squeezed juice is. Eventually you will start craving more and more juices simply
because you feel how good it is for you. At this point your body has started to redevelop its
fine and original sense of taste. If you have never had the experience of how your taste can
change, try the salt experiment to understand how it works. Eat a salt-free diet for one week
and then go out and order a normal dish. You will find it far too salty. What has happened?
You have become accustomed to the amounts of salt in your habitual diet and your taste
buds have adjusted to the salty taste. By leaving the salt out of your meals your body can
return to its original taste sensitivity and foods will appear over-salted. Taste habits adjust in
the same way too much sugar, sweetened things and fats.
My own experience is, once this shift in taste has occurred the processed food becomes
considerably unattractive. On the other hand when you start eating processed food again
you may not enjoy the taste to begin with. However within one or two weeks your taste buds
will adapt themselves to the processed food once again and you will have the old
satisfaction back. Eventually you will also experience symptoms like fatigue, lack of stamina
and low motivation due to the change of diet. You might have had these feelings before
and were not aware of them, as you had nothing to compare with. Once you have
experienced the power of Living Juice every day, you will never forget its benefits, even when
you change your diet again. That’s why I finally made peace with the idea to eat a healthy
diet and to care for myself with awareness, creating a balanced diet and life style.
It is recommended to start with a juice in the morning and see what happens. Take your time
to change your diet unless you are one of the few people who want to completely change
overnight. Small positive changes will encourage you to continue and you will feel inspired to
add more salads, more raw dishes and frozen ice creams to your normal diet. The better you
feel, the more Living Food you will want to consume. Make changes when you are ready.
Although your body will improve, your mind might not be ready and will still crave treats like
chocolate, soft drinks and cakes. And believe me, the mind is a powerful part of you and
deserves understanding as well. When I first went on a 100% raw diet, I started feeling
mentally unstable after a few months because I missed the food I was used to eating,
although I was physically in the best shape I had ever been. So I allowed myself to make an
exception and have a Pizza, and what a disappointment! After 4 months of Living Foods, the
Pizza didn’t taste right anymore. I thought I was fulfilling my hearts desire yet I couldn’t get
even one slice of Pizza down my throat. What was going on? What I had been longing for
were the pleasant emotions I remembered having when going out to have a Pizza. My mind
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had established a connection “Eating Pizza = Happy Emotions”. Now that my body was so
sensitive, the Pizza tasted like the most inedible thing ever. Eating Pizza no longer meant
happy emotions to me. This was a shock at first because the long learned conditioning and
gratification that came along with it was no longer in my life. Experiences like this can be
challenging to the mind, the mind wants it, and the body does not. In my experience,
addictions to particular cooked foods can only be replaced with either Living Food that feels
like a treat to you or with things you can do that make you feel good. Give yourself time if
you experience situations like this. If it is your wish to eat more Living Foods you will be able to.
There is no right or wrong and you know what is really true for yourself. Such difficulties only
appear in the beginning when you change your diet. Once you have reached the
percentage of Living Food you would like to eat in your diet, you will again get accustomed
to that after a little while and feel just as complete and happy and probably much more
healthier. I go through different periods myself. There are times when I eat totally raw and
then it changes. I feel the physical changes but I am happy with my personal ‘Golden
Middle’ and I have found that there are a lot of healthy cooked foods that I feel good to
include in my Living Food diet.
Have you ever noticed how much more colorful raw food is?
Cooking usually turns everything into a pale brown-grey while raw food has bright colors in
many shades. One might consider that the colors with their vibration directly nourish us on a
vibratory level and all the colors in our auric field! So enjoy eating with the awareness that the
many colors of Living Foods brings us something miraculous and special.
Here’s a hint. If your toothpaste becomes too intense in flavor, you can thin it with water or
use clay powder, preferably green clay and sea salt for brushing your teeth.
* The auric field or aura refers to the energy body that surrounds the human body that
can be felt or seen by people with psychic abilities. The aura itself has various energy
centers called ‘chakras’. Both the aura and chakras contain many vibrant colors that
have particular meanings.
‘ A happy person is a healthy person.’

Ragini
Here are examples of how different people integrate more Living Food into their lives:
Some people have a juice in the morning and do one Living Food day a week and
feel fine with that.
Others go 100% raw straight away, maybe they have to if they have a serious physical
imbalance, or they want to experience the benefits immediately.
Others add more and more Living Food into their diet whenever they feel like it or they
eat Living Food dishes along with their cooked food, for example a raw food salad
with steamed potatoes.
Some people eat their usual diet and then do a four-week-cleanse every year to help
the body eliminate toxins.
Other people decide to have more Living Foods and at the same time reduce
unhealthy foods in their diet. They increase healthier cooked foods in their diet that
are easier to digest and have a higher nutrient density.
A healthy cooked diet can include, for example, a large variety of steamed vegetables,
boiled rice, simple foods like whole meal breads, mashed potatoes and beans, muesli, soy
products, whole meal products, yogurt, miso and a little salt, just to name a few.
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Whatever way you choose to eat, this Living Food Recipe Book will give you many ideas on
how to make a huge variety of delicious Living Food dishes and how to integrate Living Foods
into your life and the life of others. I find that preparing and decorating any dish you make
with love and attention keeps reminding me of the great value, benefits and pleasures of
eating food.
There are as many paths to God as there are souls.

Ramakrishna (1834-1886)
Negative Symptoms can be positive
Stop it at the start

It is late for medicine to be prepared
when disease has grown strong
through long delays.
Ovid (43 BC- 17 AD)

Remedia Amoris, 91
People sometimes feel worse when they first start eating Living Foods. It can be challenging
and one may begin to doubt whether they are on the right path if they are not informed of
what is actually going on in their body. As Ovid states above, you are in a fortunate position
to look after your body and eventually go through a bit of discomfort during this cleansing
process, instead of already feeling the threat of being seriously ill.
The following article by Perths famous naturopath Paul Werndly, which was published in the
West Australian Newspaper in August 1999, may help you to understand in detail why you
might develop temporary negative symptoms when changing from a cooked food diet to a
raw food diet. For over seven years Paul Werndly has lectured and written for the West
Australian Newspaper.

By Paul Werndly
When we ingest a substance for health purposes, we can sometimes experience a

reaction. But there is an important difference in the two types of reaction. A primary
reaction occurs when the body is directly sensitive or allergic to a substance or food. A
secondary reaction is when symptoms arise from the cleansing or detoxification effects.
Often it is difficult to distinguish between the two because symptoms can be quite similar
but a competent natural health practitioner can recognize the difference.
Many people stop taking something because they think it is incompatible with their
system and is making them feel a bit off color. But it is actually increased amounts of
toxins, moving within their system that causes the problem.
The toxic material needs to be moved before our elimination channels can remove it
from the body. The symptoms that arise in the secondary reaction can be sore muscles,
headaches, light-headedness, visual disturbances, fatigue, diarrhea, to name just a few.
All of theses are the body’s attempt to remove toxic encumbrances that may have
existed for years. If the body harbors them for too long, disease will result from their
negative effects on cellular health.
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So the body needs to go through a ‘sacrifice’ stage of feeling worse before getting
better. Yet in rising to the next level of health and well-being, the challenge can prove
too great for some who have grown comfortable with, or even attached to, their
present state of health. The substances that can produce a secondary reaction are
usually the foods, herbs and natural medicines that have an anti-microbial or anti-
parasitic action. When bacteria and parasites are dying, they release their toxins into the
system. As the debris of their own cells breaks down our immune system and elimination
systems are put under a much greater workload. Besides creating many secondary
symptoms, dead and dying organisms can also release their own viruses into our system,
so we can also have flu-like symptoms during this phase. The flu serves a purpose
however, because the increased temperature, mucus expulsion, rest and so forth give
our body an added opportunity to eliminate and recuperate.
It is a fine line but maybe our body is really in need of the things that may upset us. Raw
garlic is an excellent example because it often repeats on people but some need it if
they are not feeling 100%. Garlic works on a broad front, killing off both bacterial and
parasitic species.
Cleansing the body may not always be a pleasant experience but sometimes it comes
down to this choice or suffering continuing disease.
If you have any questions you would like to ask Paul Werndly personally, you can contact him
by e-mail at pwerndly@hotmail.com. I recommend being sufficiently informed before you
change your diet and know about natural ways to lessen detoxification symptoms and
support your cleansing process.
Note: Depending on the individual, you might encounter more or less negative symptoms or
none at all if the detoxification process happens very gradually. Another sign of
detoxification is a feeling similar to hunger often mistaken with actual hunger. Drink a
glass of water and if the hunger feeling leaves you it was a symptom that your body is
cleansing itself. There are various ways to speed up the detoxification process with
herbs, clay * or colon cleanses ** for example. For more information please contact
Paul, myself or your physician or naturopath.
* Look for details about the use of clay as a detoxifier in the ingredient glossary under
‘clay’.
** There are many different colon cleanses on the market. A colon cleanse helps the body
to eliminate a lot of toxins in a short time by speeding up the internal clean up of the
bowel with the help of herbs and sometimes colon irrigation. This is a very ancient,
effective and rewarding health measurement.
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O PER A T I N G L I VI N G F O OD P R OC E S SOR S
Operating Living Food Processors

How to use the Hippocrates and the Oscar or alternative utensils with this
book
Measurements
Raw Food shopping and storing tips and tricks
How to sprout
Questions & Answers
This Living Food Recipe Book is written in a way that allows you to use any Living Food
Processor as well as with common kitchen tools. What you need is shown to you here:
For any kind of preparation you will need a cutting board and a sharp knife. Some recipes
require a peeler for waxed apples for example, a rolling pin and a whisk. Cookie cutters are
great tools to make decorative foods for special events or when working with children. When
using bowls, storage containers, plates and serving plates they should be preferably made
from glass, stainless steel or wood as these materials are food-friendly and they don’t give off
chemicals that could pollute your natural healthy food. There are dishes that need to be
dehydrated to attain the desired texture. For those dishes it is useful to have a dehydrator as
they have many advantages on its own. Alternatively you can dry the food in the sun or in
the oven at a low temperature. A dehydrator though is the quickest and safest way of drying
food at an accurate temperature below 50 degrees.
Operating your Living Food Processor
Every Living Food Processor comes with an operation manual explaining how to use your
machine. Read it carefully and contact your distributor if you have any questions.
The machine instructions for each recipe in this book are written for the ‘single gear’
operated Oscar Living Food Processor. This section of the book will explain to you how to
make the same recipes with a ‘twin gear’ operated Living Food Processor, or alternatively
with ordinary kitchen tools. There are some differences in the ‘single gear’ and the ‘twin
gear’ living food processors in regards to what they can do. You will find further information in
your product manual.
Features & Parts of the Oscar Vital Max 900 ‘single gear’ Living Food Processor:
Manual Cleaning Brush
Body Juicing strainer
Drum Mincing Strainer
Hopper Drum cap *
Screw Round Noodle Nozzle x 2
Plunger Flat Noodle Nozzle x 2
2 Bowls Bread Stick Nozzle x 2
* Put a bit of vegetable oil along the rim of the drum cap, it will come off much easier that way.
19
Note: If you have an ‘Oscar’ Living Food Processor, you don’t need to read any further as
all machine instructions in this book are written for the Oscar and you can simply
follow the instructions. If you have another Living Food Processor other than the Oscar
or are using alternative utensils and would like to prepare food from this book, please
read ahead to the section that applies to you.
Features & Parts of the Hipppocrates ‘twin gear’ Living Food Processor:
Manual Coarse Screen
Body Rice Cake Guide
Twin Gear Housing Rice Cake Blank (Closed Blank)
Feeding Chute Cover (Lid) Homogenizing Blank (Open Blank)
Safety Tray Outlet Adjusting Knob
Twin Gear Screws Pasta Screen
Wooden Plunger Pasta Attachment
Plastic Plunger Pasta Screw
2 Bowls (Magnetic Juice Pitcher and Drip Pasta Guide
Tray) Pasta Screen
Strainer Far Infra Red
Cleaning Brush Magnetic Technology
Fine Screen
How to use ‘Galaxy’ Living Food Processor with this book:

The Galaxy Living Food Processor is also a ‘single gear’ model and works on the same
principle as the Oscar. If you own a Galaxy you can follow all the recipe instructions as they
are in the book. The only difference is that the Oscar has a Juicing and a Mincing Nozzle that
can be adjusted to either Notch 1 (finer, softer fruits) or Notch 2 (more fibrous, coarser foods).
When you read Notch 1 or Notch 2, simply don’t pay attention to it and use either the Juicing
or the Mincing Nozzle as instructed.
How to use a ‘twin gear’ Living Food Processor with this book:
Each recipe in this book is divided into five sections:
Title
Ingredients
Machine set up
Preparation instructions
Preparation hints
The only part you have to be aware of, if you have a ‘twin gear’ machine, is the “Machine
set up”. All the information given in the other sections stays the same.
Juicing:
Machine set up ‘single gear’ in this book:
Screw
Juicing Strainer
Juicing Nozzle
Juicing Nozzle on Notch 1 or Notch 2
(If Notch 0 is referred to in the set up and relates only to the starting position.
Notch 1 or 2 is used at all time for juicing and the Notch used will be referred to
in the Preparation Instructions.)
Sieve (optional)
20
Machine set up for a ‘twin gear’ Living Processor:

Twin Gears
Fine Screen equals Juicing Nozzle on Notch 2
Coarse Screen equals Juicing Nozzle on Notch 1
Strainer (optional)
Mincing & Rice Cake making:

Screw
Mincing Strainer
Mincing Nozzle
Mincing Nozzle on Notch 1 or Notch 2
(If Notch 0 is referred to in the set up and relates only to the starting position. Notch 1
or 2 is used at all times for juicing and the Notch used will be referred to in the
Preparation Instructions.)
Machine set up for your ‘twin gear’:

Twin Gears
Rice Cake Blank equals Mincing Nozzle on Notch 2
Homogenizing Blank equals Mincing Nozzle on Notch 1
Rice cake Guide
The Rice Cake attachment funnels the rice dough into a tubular shape. When making
rice cakes, cut the dough tubes into the desired length as it is coming out of the
outlet.
Grinding:
Screw
Mincing Strainer
Mincing Nozzle
(If Notch 0 is referred to in the set up and relates only to the starting position. Notch 1
or 2 is used at all times for grinding; Notch 1 grinds coarser Notch 2 grinds finer.)
Note: You can grind grains into flour and nuts, seeds and coffee beans into powder with this
feature.

Twin Gears
Ice Cream & Sorbet making:

Screw
Mincing Strainer
Mincing Nozzle
Mincing Nozzle on Notch 1 or 2
21

Twin gears
Rice Cake Guide
Smoothie & Slush making:

Screw
Mincing Strainer
Mincing Nozzle
And
Juicing Strainer
Juicing Nozzle

Twin gears
Rice Cake Guide
And
Fine Screen equals Juicing Nozzle on Notch 2
Coarse Screen equals Juicing Nozzle on Notch 1
Pasta making:
Screw
Mincing Strainer
Round Pasta Nozzle on Notch 1
Or
Flat Pasta Nozzle on Notch 1

Pasta Guide
Pasta Screw
Pasta Screen
Pasta Output Attachment (Rotate to make the shape of pasta desired. The ‘Green
Power’ attachment makes three types of pasta; the ‘Green Life’ attachment makes
two types of pasta.)
Using common kitchen utensils:

Tools needed when using common kitchen utensils:
Common Juicer
Wheat grass Juicing Mill
1 Bowl
Sieve
Kitchen Whiz or Hand Blender
22
Note: If you don’t have an Oscar Living Food Processor you will not be able to extract your
own oil with the Oil Extractor. For salad dressing recipes use genuine cold-pressed oil
of the same type. A common juicer usually can’t juice wheat grass, leaves or pine
needles. To do this you will need a wheatgrass Juicing Mill; otherwise you won’t be
able to juice some of the ingredients. To make a proper frozen fruit ice cream with a
common blender is difficult. Mashing the frozen fruit together with a potato masher is
probably the best alternative solution there is for making yummy fruit sorbet instead.
The Living Food Processors have special features to make pasta. In this case, prepare
the pasta dough as you usually would and cut the pasta by hand into the shape you
like. Besides those few things that will vary, you will be able to make all recipes in this
book with ordinary kitchen tools.
How to use ordinary kitchen utensils instead of a Living Food Processor in this book
Each recipe in this book is divided into five sections:

Title
Ingredients
Machine set up
Preparation hints
The only part you have to be aware of if you are using alternative utensils are the “Machine
set up” part and the “Preparation instructions”. All the information given in any other section
stays the same. Prepare the food with the suggested ordinary kitchen machine, as you would
normally do.
Juicing:
Machine set up in this book:
Screw
Juicing Strainer
Juicing Nozzle
(If Notch 0 is referred to in the set up it relates only to the starting position. Notch 1 or 2
is used at all times for juicing and the Notch used will in this case be referred to in the
Preparation Instructions.)
Use alternatively:
Use Common Juicer for fruit and vegetable juices;
Use Wheat grass Juicing Mill to juice wheat grass, leaves and pine needles;
Mincing & Rice Cake making:

Screw
Mincing Strainer
Mincing Nozzle
is used at all times for juicing and the Notch used will be referred to in the Preparation
Instructions.)
23
Use alternatively:
Kitchen Whiz
Or
Blender
Notch 1 equals coarser low speed blending
Notch 2 equals finer high speed blending
When you have the smooth rice dough, shape it into little cakes by hand or by using
cookie cutters.
Grinding:
Screw
Mincing Strainer
Mincing Nozzle
is used at all times for grinding; Notch 1 grinds coarser Notch 2 grinds finer.)
Use alternatively:
Kitchen Whiz
Or
Blender
Notch 1 equals coarser at low speed and shorter grinding
Notch 2 equals finer at high speed and longer grinding
Ice Cream & Sorbet making:

Screw
Mincing Strainer
Mincing Nozzle
Use alternatively:
Kitchen Whiz
Blender
Or
Potato Masher
Experiment with your own kitchen tools to achieve the desired result.
Notch 1 equals making a sorbet consistency
Notch 2 equals making a smoother paste
24
Smoothie & Slush making:

Screw
Mincing Strainer
Mincing Nozzle
And
Juicing Strainer
Juicing Nozzle
Use alternatively:
Common Juicer
Kitchen Whiz
Or
Blender to blend the ice cubes into “snow”
Potato Masher to squash the frozen fruit into the fresh juice in order to make smoothies
Pasta making:
Screw
Mincing Strainer
Round Pasta Nozzle on Notch 1
Or
Flat Pasta Nozzle on Notch 1
Use alternatively:
Kitchen Whiz to make a smooth pasta dough
Roller Pin
Knife to cut out pasta
25
Measurements
Common Measurements in comparison
The measurements given in this book are a recommended amount. As fresh food is a living
entity and can vary in size, flavor and juiciness depending on the season or country, you can
make slight changes to suit your own taste or to attain the wanted consistency.
Weight:
Imperial/ Metric *:
1 ounce (oz)/ 30 gram (g) 16 oz (1 lb)/ 455g

6 oz/ 170g 10 lb/ 4.6 kilograms (kg), (4500g)
8 oz (½ lb)/ 230g 1 stone (14 lb)/ 6.5 kg
Liquid Weight:
Imperial/ Metric:
¼ teaspoon (tsp.)/ 1.25 milliliter (ml) 8 oz (1 cup)/ 240 ml

½ tsp./ 2.5 ml 10 oz (1/2 pint)/ 300 ml
1 tsp./ 5 ml 12 oz (1 ½ cups)/ 360 ml
1 tablespoon (tbsp.)/ 20 ml 16 oz (2 cups)/ 475 ml
1 oz/ 30 ml 20 oz (1 pint, 2 ½ cups)/ 600 ml
3 oz (1/3 cup)/ 80 ml 1 quart (4 cups)/ 1 liter (l), (1000 ml)
4 oz (1/2 cup)/ 120 ml 1 gallon (4 quarts)/ 4 l
Food Quantity Measurements:

The food quantity relates to 1 medium piece each.
Apple: 1 cup chopped Onion: 1/3 cup diced

Avocado: 1 cup Orange: ½ cup juiced
Banana: ¾ cup sliced Parsley: ½ cup chopped (1 bunch)
Broccoli: 2 cups (whole stalk) Pear: ¾ cup chopped, 1 cup
Carrot: ½ cup diced juiced
Celery: 2 cups (stalk and greens) Pineapple: 2 ½ cups juiced
Lemon: 4 tbsp., 1 tbsp. grated peel Tomato: ½ cup diced
Mango: 1 cup cubed
Temperatures:
All temperatures in this book are in centigrade.
50 degrees Centigrade/ 122 degrees Fahrenheit

40 degrees Centigrade/ 105 degrees Fahrenheit
*Some measurements have been slightly rounded off.
26
Raw Food shopping and storing tips and tricks
With a few tricks you can help yourself to feel relaxed about your healthy diet and finding all
the things you need to buy and wish to eat. Before I go shopping I have a look at my self-
made list of items to get inspired and to be reminded of the vast varieties of foods available.
Then I write down what I want to buy, I grab a few shopping bags and a carton and go on
my way. I also make sure to listen to my instinct while shopping for additional produce. My
self-made list of items is three pages long and has all the fruits, vegetables, spices and other
products I like to buy in my town. Here are some things about shopping to consider:
Enjoy the place where you shop:

It is important that you like the place you go to do your shopping. For example, I drive 45
minutes once a fortnight to go shopping in one of my favorite Health Food stores. When I am
there I feel happy and relaxed because they offer a great range to choose from. I buy
enough supplies for the fortnight and return happily to my home. To buy most of my fruits and
vegetables, I visit the farmers markets. The produce may not always be organic but the
variety is huge and I enjoy the busy markets and the bargains I can make whilst there.
Shopping should be fun and you should feel fully satisfied when you get home!
Shall I buy organic or conventional food?

In general, I truly recommend buying organic produce as much as you can to get the best
food quality possible and to support organic farming. Depending on where you live and what
your circumstances are, that may not always be possible.
Firstly: Buy as much variety as possible, if your body craves mangoes but these are not
available organically grown, please follow your instinct and buy them somewhere else.
Secondly: Eat as much ripe and fresh food as possible. The longer food sits in the shop, the
more life force it loses. Fruits and vegetables that are harvested long before they are ripe and
eaten unripe can’t give the body the same taste sensation and therefore you will not
experience the same deep satisfaction.
Thirdly: When you have found a wide variety of fresh and ripe fruits and vegetables that you
like to eat, you should consider getting that very same food organically grown. There is no
point in feeling deprived of foods you love because you have made a commitment to only
buy organic produce. Neither should you throw your family into financial despair. Start
gardening, find farmers, wild fruit trees and pick wild herbs in order to get the most natural
food possible. Inspire others to do the same. If you feel happy buying only organic products
and you don’t feel the need for any other foods, please follow your feelings and remember:
‘A happy person is a healthy person’.
Note: Whenever you are unable to use organic produce, make certain to wash or peel it
thoroughly to remove any harmful waxes and pesticides. Under no circumstances
should your food have been heated or treated with gas. You can’t wash that away!
Storing enough supplies:

It is a good idea to have enough storable supplies on hand at all times. You will feel relaxed
that you have enough food at home and when you have a craving, instead of going out
shopping and getting off track and returning home with blocks of chocolate, the immediate
craving can be satisfied with dried apricots or honey straight away.
Store nuts in an airtight container in the fridge.
If you pick fresh nuts from a tree, the best place to store these is buried in the soil in your garden,
as squirrels do, for four to five months so they won’t lose any of their Life Force Energy.
Store dried fruits, beans, seeds grains and spices in glass containers in a dark place.
Store cold-pressed oils in the fridge.
27
Store vegetables in the fridge for no longer than a week.

Store potatoes, onions and garlic in a box in the cellar.
Store fruits in the cellar preferably not below 5 degrees.
Store open fruits, fresh juices and living food in the fridge for 2 days.
Whatever threatens to go bad eat it, give it away, dehydrate, juice or freeze it.
My Shopping list:
fresh, ripe fruits in season
some tropic treats
apples, oranges, grapefruit, banana and lemon as a basic daily supply at home
fresh vegetables in season
tomatoes, carrots, celery, onions and garlic as my basic supply at home
seaweed in the form of kelp, nori sheets and wild blue-green algae
green clay
sprouts like sunflower seeds, alfalfa, mung beans and wheat grass
raw olives (confirm with the producer if product is not marked ‘raw’)
high quality cold pressed olive oil
one high quality cold pressed nut oil (flax seed oil for example)
grains such as oats, buckwheat, quinoa and millet
sweeteners such as cold washed honey and stevia
herbs such as chives, parsley, oregano, basil, coriander, rosemary, thyme, aloe vera
from a home garden
spices such Chinese five spice, pepper, sea salt, fresh ginger, soy seasoning (Bragg’s),
nutmeg, cinnamon, mustard powder, caraway seeds, chilli, turmeric, curry powder
and carob
apple cider vinegar (unpasteurised brand, preferably with the ‘mother’ in it to retain
all nutrients)
nuts in the shell or marked as raw like almonds, macadamia nuts, sunflower seeds,
pumpkin seeds and coconut shreds
100% natural dried foods such as dates, figs, apricots, plums, raisins, banana, tomato,
capsicum and bee pollen
frozen bananas, raspberries and mangoes in the freezer
Once you have done the first load of shopping and have set yourself up at home, you will see
how complete and wonderfully equipped you are. There is everything for every need. Buying
bulk saves you time and money and you have what you need at home for every unexpected
guest!
28
How to Sprout
Sprouting a ‘super food’

Sprouts have the greatest nutrient activity of all raw foods because in effect, sprouts are still in
the process of growing and therefore at the peak of their Life Force. Sprouts can be called a
‘super food’ as they contain enormous levels of proteins, vitamins, minerals, trace minerals,
chlorophyll pigments and enzymes.
Scientific studies have shown that the nutrient content in sprouted food can rise from 50-2000
per cent! A study conducted at the Yale University found, for example, that B vitamins
increase in sprouts by as much as 2000 per cent! Research at the University of Pennsylvania
reported that the general average vitamin increase in sprouts lays at around 500 per cent.
The body also absorbs nutrients more easily from sprouts and they are easily digested which
saves the body’s own energy reservoir.
So sprout as much as you like and eat as many sprouts as you can. Add sprouts into juices
and salads. Sprouting is easy and cheap and will help to maintain your perfect health along
with fresh fruits and vegetables!
How to sprout easily at home:

All you need is a large empty jam jar, a piece of cheesecloth, rubber band, fresh water and
some dried seeds or beans. Alternatively you can purchase a sprouting tray kit* in a Garden
Center or Health Food store. Sprouting kits are a little easier to use, especially if you are
sprouting lots of sprouts at the same time.
*If you are using a sprouting tray system follow the instructions that come along with the kit.
The four simple steps of sprouting:

Rinse the seeds well. Place them in the jar. Cover the seeds with 5 cm of cool filtered or
boiled water. Cover the jar with the cheesecloth secured with the rubber band. Leave over
night in a warm, dark place. Sprouts love humidity and warmth, 70% humidity and
temperatures between 18 and 22 degrees is the ideal environment for their growth.
Next day: Empty the water and rinse the seeds with fresh water. Drain the seeds well and
return them to their dark spot. Do this twice a day until the seeds start to sprout.
Then tilt the jar 45 degrees facing downwards to allow the sprouts to grow up the jar more
easily. Keep rinsing the sprouts with water twice a day and place them back into position. For
a few hours each day place your sprouts into the sunlight to give them an energy boost.
When they are fully-grown store them in an airtight container in the fridge and eat them
within 3 days to receive most of the vitality and life force they contain.
Most seeds are ready within 24 hours. Others can take up to 5 days. It is not advisable to keep
any sprouts more than 5-6 days as their roots will grow too long and often they develop a
bitter taste. You can sprout any seed, nut, grain and bean you wish. Most seeds are available
at very cheap prices in Health Food stores.
Some sprouts are tastier and easier to digest if the hulls are removed. When you rinse lentil or
mung bean sprouts for the final time, put them into a large bowl. Then run water over them
and squeeze the sprouts to remove the hulls. Soaking the sprouts in warm water for a while
also helps to remove unwanted hulls.
Some Examples:
Seed: adzuki beans Soaking Time (hrs): 4-6 Sprouting Time (days): 3-4
Soaking Time (hrs): 4-5 Sprouting Time (days): 3-5 Quantity: ½ cup
Sprouting Time (days): 3-5 Quantity: 3 tbsp. Yield: 1 cup
Quantity: 1 cup Yield: 3 cups
Yield: 2-3 cups
Seed: barley
Seed: alfalfa Soaking Time (hrs): 8-10
29
Seed: millet Seed: rice

Seed: most beans Soaking Time (hrs): 6-8 Soaking Time (hrs): 8-10
Soaking Time (hrs): 8-10 Sprouting Time (days): 3-4 Sprouting Time (days): 3-4
Sprouting Time (days): 3-5 Quantity: 1 cup Quantity: 1 cup
Quantity: 1 cup Yield: 1½ cup Yield: 1½ cup
Yield: 3-4 cups
Seed: mung beans Seed: rye
Seed: buckwheat Soaking Time (hrs): 8-10 Soaking Time (hrs): 8-10
Sprouting Time (days): 2-3 Quantity: 1 cup Quantity: 1 cup
Quantity: 1 cup Yield: 3-4 cups Yield: 2 ½ cups
Yield: 2-4 cups
Seed: most nuts * Seed: sesame seeds
Seed: chickpeas Soaking Time (hrs): 8-12 Soaking Time (hrs): 4-6
Soaking Time (hrs): 10-12 Sprouting Time (days): 3-5 Sprouting Time (days): 3
Sprouting Time (days): 3 Quantity: 1 cup Quantity: 1 cup
Quantity: 1 cup Yield: 1½ cup Yield: 1½ cup
Yield: 3 cups
Seed: onion Seed: sunflower seeds
Seed: corn Soaking Time (hrs): 4-6 Soaking Time (hrs): 6-8
Sprouting Time (days): 2-3 Quantity: 1 tbsp. Quantity: 1 cup
Quantity: 1 cup Yield: 1 cup Yield: 1½ cup
Yield: 2 cups
Seed: pumpkinseeds Seed: soybeans
Seed: green peas Soaking Time (hrs): 6-8 Soaking Time (hrs): 10-12
Soaking Time (hrs): 10-12 Sprouting Time (days): 3 Sprouting Time (days): 4-6
Sprouting Time (days): 3 Quantity: 1 cup Quantity: 1 cup
Quantity: 1 cup Yield: 1½ cup Yield: 2 ½ cup*
Yield: 2 cups
Seed: quinoa
Seed: lentils Soaking Time (hrs): 4-6
Soaking Time (hrs): 6-8 Sprouting Time (days): 2-3
Sprouting Time (days): 3 Quantity: 1 cup
Quantity: 1 cup Yield: 2 ½ cups
Yield: 3-4 cups
30
To sprout nuts you should soak them over night in water before beginning the sprouting
process. Nuts only sprout if they have not been heated.
31
Questions & Answers
Question: What can I do with all the pulp I get from juicing?
Answer: I often run the pulp through the machine again if I feel there is a lot of pulp left over.
Vegetable pulp, especially carrots, can be used in raw bread and cracker making. Just add
the pulp into your dough and dry them as usual. Another way of utilizing the pulp is to add it
to hot foods such as soups or strudel dough. You can put the pulp into your compost or feed
this non-acidic pulp into your worm farm.
Question: What’s wrong if not so much juice comes out of the machine as usual?
Answer: The reason for this generally will be the juicing screen is filled with too much pulp.
Stop the machine and give the screen a quick rinse in water and remove most of the pulp,
then continue to juice. If that doesn’t help, check that you are using fresh and juicy fruits and
vegetables. Old apples, for example, expel hardly any juice.
Question: What’s wrong if the machine stops suddenly?

Answer: One reason can be that the engine is over heating and needs a short break. Doing
hard work such as making frozen ice cream for a long time can exhaust the engine.
Immediately switch the machine off and wait. Retry after 20 minutes or so when the engine
should have definitely recovered. Another reason for a sudden switch off can be that some
food is stuck in the guide, for example, the stone of a fruit. Immediately switch off the engine
and press the reverse button. Remove the food if necessary and continue your work.
Question: What to do when the machine makes noises?

Answer: Check the situation, if lots of food is in the guide you might have entered too much
at the same time. Remove some food with the reverse button. Sometimes the machine might
not have been assembled properly and reassembling the parts will solve the problem.
Question: How long can I keep Living Food Dishes in the fridge?
Answer: As Living Food is full of living enzymes; its life is much longer than commonly
processed raw food. You can keep a fresh juice up to three days in the fridge and other
dishes such as dips up to one week.
Question: Can I refreeze frozen ice cream?

Answer: Yes you can.
Question: How can I get rid of color stains on the juicer?

Answer: Color stains are not harmful at all. To get rid of them soak the parts to be cleaned
over night in a white vine or apple vinegar/ water solution. Use at least 50 per cent vinegar,
and increase the percentage for heavy stains, up to 100 per cent vinegar. Juicing a lot of
honeydew or cantaloupe melons may lighten stains as well.
Question: What is the best way to clean a Living Food Processor?

Answer: Clean the machine as quickly as possible after each use in running water to prevent
the fruit or vegetable pulp drying on the parts. Remove the whole guide with all the parts at
once and disassemble the parts in the sink. Then you simply have to wipe the engine and the
workplace with a damp cloth. Dish washing detergent isn’t needed to clean your machine
unless you have made a lot of oily foods in it. Additionally you can catch the water that you
rinse your Food Processor with and pour it over your plants. The vitamin, mineral and fiber
enriched water is better off in your garden as a fertilizer rather than blocking your sink. When
you have minced garlic and onion it is especially important to clean the features straight
32
away because of the strong flavor that can stick to the parts for a little while after it has been
washed. Cleaning these Living Food Processors is environmental, quick and easy.
Question: What shall I do if I lost the original wooden plunger, plastic plunger or pusher?
Answer: Call your distributor and order a new original piece. This is very important because
the plungers are made exactly to fit each juicer. If you use another plunger you might run the
risk of entering it too deep into the guide and therefore creating so much pressure that you
can break either the plunger or the screws.
Question: I have heard that having a 100% raw food diet isn’t good for you, is that true?
Answer: Whenever someone asks me this question I answer in the same way; everyone is an
individual. Try it out and if you feel good on a 100% raw food diet, stick to it. There are many
sciences about eating such as Ayurveda, Macrobiotics and Food Combining to name a few.
I feel that a 100% raw food diet can’t harm you if it is in balance. In the same way I have seen
many people that are happier if they eat only a part of their diet raw and are able to eat
cooked food as well. It is different if you are sick and need to help yourself urgently. Then
time is short and a quick and sometimes radical change in diet has helped many sick people.
Question: Will I gain weight if I eat too many raw foods?

Answer: No. If you are eating raw foods your body is able to use its instinct and it tell you
exactly what it needs and how much of it. You may eat 250g of honey in one sitting and eat
a spoon full of carrot salad the next and feel completely satisfied. When you are on a raw
food diet you don’t need to count calories, it doesn’t apply to the theory. The signs of the
body to tell you that it had enough of a dish are clear because the body recognizes natural
food immediately and can detect the amounts needed to fulfill its nutritional needs exactly.
Most people that think that they are in control of how much they eat and you are with
cooked food to a greater extent. With raw foods your body is the specialist and it will tell you!
It is natural to stop eating when definite signs occur. Signs that tell you that you have fulfilled
your nutritional needs with that particular food can be:
the dish doesn’t look so mouth-watering any longer
the dish suddenly starts tasting unpleasant
you bite your tongue
something in the dish starts to irritate, like grape seeds for example
burning sensation on the lips
food sticks to your mouth
you drop your utensils or food
Question: Can I process hot foods with the machine?

Answer: I have never processed boiling hot foods in the machine but warm potatoes; rice
and steamed vegetables can be processed without any problems.
Question: What shall I do if I miss warm food?

Answer: The good news is that you can heat Living Food up. When you are having porridge,
custard, a bun or a dip you can heat the dish up as long as the temperature doesn’t rise
above 50 degrees within the dish. At 50 degrees all enzyme activity is destroyed until then you
are still having Living Food and it can be warm. To retain maximum nutrient density, warm up
or dehydrate food at a temperature of 40 degrees. If you would like to eat some warm food,
eat it straight out of the dehydrator, put them in the oven or into the sun. Tastes great.
Question: Which Living Food Processor shall I buy?

Answer: All Living Food Processors are excellent machines. I like the ‘single gear’ model
because it is really easy to clean and very affordable. I use it every day because I don’t get
sick of cleaning it. The ‘twin gear’ machine has the advantage of producing a finer juice
quality with 15% more nutrients than the other models. It also has magnetic and far infrared
33
technology installed to energize and increase the food quality even more. My suggestion is to
look at the demonstration models and make your choice.
Question: Whom can I contact if I have any problems or questions about Living Food or
Living Food Processors?
Answer: If you are not sure whom to contact, or you have lost the contact address of your
distributor you can always contact the Author of this book at eatalive@hotmail.com or Vitality
4 Life at http://www.vitality4life.com.
Question: Is there anything else I need to know?

Answer: Yes. You have made an excellent choice to use a Living Food Processor in your life.
Thank you and congratulations on a healthy, environmental and loving attitude towards life.
34
C H A PT ER O N E : F R E SH J U I C ES
Contains:
Dracula’s Punch with apples, raspberries and black grapes
Grasshopper with mandarins or oranges, pineapple and spinach
Dandelion Juice with dandelion leaves, carrots, celery and pine needles
Granny’s Apple Juice with apples, ginger, lemon, honey and cinnamon
Fennel Juice with fennel, potato, carrot and apple
Cocktail with coconuts, strawberries and oranges
Cold Carrot Juice with carrots, basil, celery and tomatoes
Kiwi Juice with kiwi fruit, strawberries and nectarines
Wheat Grass Variation One with wheat grass, ginger and beetroot
Wheat Grass Variation Two with wheat grass, parsley and lime
Cleopatra’s Beauty Secret with aloe vera and cucumber
Nefertiti’s Beauty Secret with aloe vera, orange, lemon and water
Cupid’s Capsicum Shot with red capsicum, carrot, chilli and black pepper
Spoil Yourself Juice with cherries, peaches and pineapple
Rhubarb Juice with rhubarb, apple and pear;
Snow-White with white radish, celery, cucumber and water
Garden Juice with watercress, bok choy, carrots and onion
Frog Pond with green capsicum, endives, parsley and sweet potato
Lettuce Juice with Cos lettuce, mustard greens and snow pea sprouts
Pina Colada with pineapple, coconut water and coconut pulp
Mango Mania with mango, oranges and passion fruit
Lemonade with plums, nutmeg and mineral water
Summer kisses with watermelon, lime and wild honey
Grab the Fruit with pink grapefruit, kiwifruit and mint leaves
Vitamin C Thriller with yellow grapefruits, ginger, apples and lemon
Miracle food Alfalfa with alfalfa, asparagus and cucumber
Tommy Tomato with tomatoes, chives, macadamia nuts and red capsicum
Juice Blues with pear, blueberries, hazelnuts and apricots
Old Chinatown with white grapes and lychees
Meine Mango with mango, papaya and orange
Fine Nectarine Juice with nectarine, orange, rosemary and blackberries
Anise with rock melon, strawberries and anise
Kohlrabi with kohlrabi, cabbage and parsnip
Nashi Goreng with nashis and star fruit
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This first chapter of the Living Food Recipe Book is all about juices. The art of juicing has
become well known and juice bars serving exclusively freshly squeezed juices are becoming
more and more popular as people begin to understand the benefits of juicing.
Money can be made where the promise of good health is sold and more and more people
experience this to be true. Good health and vitality also leads to inner happiness and greater
joy in life.
The Juicing Function makes delicious juice out of any fresh fruits, fresh vegetables, wheat
grass, pine needles and leaves such as basil leaves or dandelion.
Generally speaking, fruits and vegetables should be consumed separately, but there are
some exceptions. Let yourself be guided by your own intuition. For example, I don’t feel any
negative symptoms by juicing a fruit with some vegetables or vice versa.
If you make your own juices, please note: Do not juice carrot or rhubarb greens because of
their toxicity. The skins of oranges and grapefruits also contain toxic substances and should
not be juiced. However the white, pithy part just below the skin contains very valuable
bioflavonoids and vitamin C, so leave that on. The darker leaves of celery are often bitter, so
it is better to remove them. The skins of lemons and limes may be left on. Your Living Food
Processor will also juice pineapple skin, seeds from lemons, limes, grapes and melons without
any problems. Please remember that all pits and stones from stone fruits must be removed.
I only use raw fruits, vegetable and herbs in these recipes. There are dried spices, sea salt,
nuts and honey in some recipes. Always make sure to choose unprocessed and 100% natural
honey to receive its maximum benefits. It is delicious to thin juices with water to reduce
sweetness and increase your fluid intake. In the contrary, one apple can be added to any
vegetable juice for sweetening and to gain a much softer flavor.
Excess fruits do not need to be discarded. Peel, slice and freeze portions and use for frozen
ice creams, smoothies or sorbets.
Note: If you are juicing a lot of soft fruits at once, you might need to clean the strainer in
between if the machine begins to clog up.
And don’t forget fresh fruits and vegetables make fresh juices! Organic fresh fruits and
vegetables make organic fresh juices! Organic ripe fresh fruits and vegetables out of your
own garden make the best fresh juices!
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Dracula’s Punch
The dark red color is just as inviting as the exotic taste of this juice. Sweet and sour
compliment each other in a delightful way and make this juice rather addictive. A natural
high without having to drink blood!
Ingredients:
2 apples
1 cup of raspberries
2 cups of black grapes
Machine set up:

First place the Juicing Strainer into the drum and onto the screw. Then attach the
drum cap onto the end of the drum by turning it counter clockwise until you feel it sits
firmly. Then screw the Juicing Nozzle onto the drum cap, turning it counter clockwise
onto notch 0.
Place your Juice Pitcher under the Juice Outlet and place the other pitcher under the
machines Pulp Discharge Outlet, in order to catch the pulp.
Always be sure to start the machine before you enter anything into the Guide and
keep the machine running until finished.
Preparation instructions:
cut the apples into 6 slices and remove the core
turn the notch on the Juicing Nozzle to 1
then juice the apples, alternating with the grapes and raspberries
make sure to keep 2 slices of apple until the end, they will clean out the softer
leftovers of the berries inside the drum
Preparation time: 8 min

Yields: 2 glasses
Preparation hints:
Crisp apples juice much easier than over ripe apples. The best time to make fresh apple
juices is when they are in when the apples are harvested totally fresh. The seeds of the
raspberries don’t disturb the juice but you might want to consider using seedless grapes for
this recipe if you are sensitive to finer tastes. Grapes with seeds are part of Mother Nature’s
original product and contain valuable phosphorus. The decision is up to you and you may
change from day to day as your taste buds vary. To decorate your drink, hang two grapes
from the rim of your glass.
Nutritional information:
Apples are known to assist the body in building resistance to infection as they stimulate the
digestion. They are also known to help with weight loss. Berries help to keep the blood
alkaline.
Grasshopper
This is one of my favorite juices and was one of the first I ever created. It got me so inspired
that today I have a huge collection of more delicious recipes. Not only does this juice taste
terrific, it also has a consistency that is creamy, much like a yummy milk shake.
Ingredients:
6 mandarins or 2 oranges
½ pineapple
6 spinach leaves
37
Machine set up:

First place the Juicing Strainer into the drum and onto the screw. Attach the drum cap
onto the end of the drum by turning it counter clockwise until you feel it sits firmly. Then
screw the Juicing Nozzle onto the drum cap by turning it counter clockwise onto
notch 0.
machines Pulp Discharge Outlet in order to catch the pulp.
separate the mandarins into 3 parts and remove the peal
peal the pineapple and slice it into 5 long pieces, remove the hard middle core
juice a mix of oranges, pineapple and spinach on notch 2

Yields: 2 glasses
Preparation hints:
Some people like this recipe as natural as possible. If you don’t mind a very strong flavor just
slice the pineapple into 5 long slices and juice it with the skin! I personally remove the skin and
the hard part in the middle. However, this does not change the flavor and can be put
through the machine without any trouble. It is better to wrap the spinach around a slice of
orange rather then juicing the leaves on its own.
Pierce three pineapple leaves of different lengths with a tooth pick and place these on the
rim of a cocktail glass to make a remarkable decoration.
Pineapples contain bromelain, a digestive enzyme that is helpful for good digestion.
Pineapples are found to help the body detoxify in a very gentle way. Mandarins are rich in
vitamin C, A, B1, B6 and calcium. They maintain healthy gums. Spinach is full of chlorophyll,
zinc, iron and folic acid and assists in the relief of anaemia.
Dandelion Juice
Dandelion was used by our forefathers as a salad green and powerful healing herb. Its use
has been reestablished once again and dandelion can now be found for free in parks and
meadows or even in your back garden. The taste of Dandelion is rich and invigorating and
your body will be thankful for this taste experience. Combine it with a clove of garlic and
you’ll definitely be on the right track to boosting your health.
Ingredients:
8 dandelion leaves, green and the roots
6 carrots
½ stalk celery
small bunch of pine needles
½ clove of garlic (optional)
Machine set up:

First place the Juicing Strainer into the drum, then onto the screw. Attach the drum
cap onto the end of the drum by turning it counter clockwise until you feel it sits firmly.
Then screw the Juicing Nozzle onto the drum cap turning it counter clockwise onto
notch 0.
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cut the carrots into 4 long slices
turn the notch on the Juicing Nozzle onto 1
juice the carrot at the same time as the dandelion by wrapping it around the slices
juice the celery after the pine needles

Yields: 2 glasses
Preparation hints:
When you pick your Dandelion be sure to give it a good rinse. The darker leaves are bitterer
than the young ones. Bitterness is a taste that we can identify with our taste buds. I often
experience a yearning for bitter taste since I started eating and juicing herbs and find it a
highly satisfying taste. Use the youngest pine needles from the top tips of the little branches.
Carrots are known to have a lot of anti-oxidant properties and they assist in breaking down
excessive fats. Dandelion strengthens the immune system, has anti-inflammatory properties
and is a good kidney and liver cleanser.
Granny’s Apple Juice
Imagine a cold winter evening, the smell of cinnamon in the house and a warm, sweet apple
tea in front of the fire of granny’s living room. Well, in Living Food nutrition, miracles happen. It
is an art to change ones’ food habit but it is not as hard as you think it would be!
Ingredients:
6 apples
small piece of ginger
slice of lemon (remove the peel to get a sweeter flavor)
1 tsp cold-washed, sugar-free honey
pinch of cinnamon powder (I suggest you grind your own cinnamon sticks into a fresh
powder with the Mincing Strainer on your machine before you change over to the
juicing function)
Machine set up:

notch 0.
cut each apple into 6 slices and remove the core
mix the honey and the cinnamon powder with the sliced apples
juice the mixture together on notch 2
peal and juice the lemon together with the ginger into a separate container adding
as much as you like into the apple juice for personal flavoring
39

Yields: 2 glasses
Preparation hints:
I like to use apples with red skin in this recipe, especially the autumn season ones that are
nice and sweet. If you really desire to have a warm drink don’t heat above 50 degrees. For
decoration, let a small piece of cinnamon stick float in each glass like a piece of bark. Serve
it in a teacup with a pot of honey on the table in case someone has a very sweet tooth that
day. You could also use a cinnamon stick per glass for stirring. This juice is easy to store over
night.
Apples are known to assist with building resistance to infection. Ginger has been
documented as being used in China some 2500 years ago and is very helpful in preventing
colds and flu.
Fennel Juice
Fennel has an exotic taste and should be used within reason, as its taste is quite intense. For
committed raw food eaters this can come as a welcome change.
Ingredients:
1 small stalk of fennel
4 medium carrots
2 apples
1 small potato
Machine set up:

notch 0.
cut each apple into 6 slices and remove the core
cut the carrots into long slices and slice the potato
juice the fruits and vegetables together on notch 2

Yields: 2 glasses
Preparation hints:
Wash the potato before juicing. Leave the skin on for extra nutrients. Please be aware that
fennel has a very strong taste on it’s own. Start with little and then add more. You can also
make this juice without fennel for people who don’t enjoy the taste unless it is being used as a
remedy.
Fennel assists you as a mild sedative and in falling asleep. Fennel has been shown to reduce
and control inflammation of arthritis. It also evens mood fluctuation and depressive states.
Fennel has the rare nutrient called manganese, contains zinc and vitamin B complex, which
makes it a very valuable choice for juicing.
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Cocktail
Have you seen the movie “Cocktail”? This drink is best enjoyed on a paradise island
overlooking the bay. If for some reason you find you have other commitments, having this
drink chilled on your balcony will do just as well. It’s a delight, especially during strawberry
season when you can pick the ripest, most delicious strawberries yourself.
Ingredients:
juice of 2 fresh coconuts
½ cup of strawberries
2 oranges
Machine set up:

screw the Juicing Nozzle onto the drum cap turning it counter clockwise onto notch 0.
juice the oranges and the strawberries on notch 1
then pour the fresh coconut water into your juice pitcher and stir the mix

Yields: 2 glasses
Preparation hints:
This juice mix is very thin and for that reason I remove the pithy part of the oranges for this
recipe to keep this thin consistency rather than a foamy one. I also use the sieve to remove all
the fibers. The tiny and hard strawberries with a shiny skin are best to use and a whole
strawberry with its green hat looks yummy as a decoration on the rim of the glass. Served
chilled or with ice cubes, this drink makes a beautiful cocktail without the alcoholic side
effects. Enjoy!
Scientifically, coconut water doesn’t have much nutritional value except potassium. It also
has little fat and often when drinking this juice I think it must contain some wonderful
ingredient that science hasn’t discovered yet. Strawberries are rich in vitamin C.
Cold Carrot Juice
This juice is a little meal in itself. I love it and feel deeply satisfied when drinking it.
Ingredients:
4 medium carrots
4 tomatoes
4 basil leaves
2 stalks celery
½ a clove of garlic and some onion if desired
Machine set up:

41
notch 0.
juice the basil leaves, celery, garlic and carrots on notch 2
juice the tomatoes on notch 1

Yields: 2 glasses
Preparation hints:
Garden tomatoes and garden basil are best.
Carrots have carotene, which is a natural protection against sunburns. Celery is rich in vitamin
C. Garlic defeats high blood pressure and cholesterol, to name but a few of its many
benefits. Basil is rich in calcium and iron and has a delicious flavor.
Kiwi Juice
Thick juices like this one can be thinned with water easily without losing its quality and flavor!
Ingredients:
8 kiwis
4 nectarines
2 cups of strawberries
1 cup of water
Machine set up:

notch 0.
juice the fruits an notch 1

Yields: 2 glasses
Preparation hints:
Slowly juice the kiwi as it is a very soft fruit. If you have a lot of pulp left, put it through the
juicer a second time. The pulp left from this juice tastes delicious and can be eaten with
muesli or as soup.
Kiwi fruit has a lot of vitamin C, A, potassium, magnesium, phosphorus and calcium.
Nectarines are a rich source of vitamin C, A, potassium, phosphorus, vitamin B1, B2, B 3,
sodium, carotene, flavonoids, iron and calcium.
42
Wheat Grass Variation One
Wheat grass is baby wheat. It contains no gluten and therefore doesn’t cause any allergic
reactions. It is a highly effective way to help the body to eliminate waste and cleanses the
blood. I have about 30 ml of wheat-grass juice every day mixed with other natural goodies
for my ‘inner cleanse’. I highly recommend reading a very informative book exclusively on
the benefits by Dr. Anne Wigmore called ‘The Wheat grass Book.”
Ingredients:
2 finger thick bunches of wheat grass
½ beetroot
small slice of ginger
Machine set up:

notch 0.
juice the wheat grass first on notch 2
then juice the beetroot and the ginger

Yields: 30-50 ml
Preparation hints:
The Oscar Living Food Processor will pull the grass into the guide on its own. Juice the ginger
and beetroot with the skin on. Drink the juice quickly if you don’t like the flavor and flush with
water.
Wheat grass has anti-aging properties including vitamin A, B complex, C and E and a full
spectrum of minerals and trace elements. It benefits blood cells, bones, glands, kidneys, liver,
spleen and teeth. Beetroot is know as a liver and blood cleanser and compliments this juice in
every way.
Wheat grass Variation Two
Try this variation with the super food parsley.
Ingredients:
3 finger thick bunches of wheat grass
small bunch of parsley
½ lime
Machine set up:

notch 0.
43
let the machine juice the grass on notch 2
juice the parsley and push it into the guide with the lime by using the small end of the
pusher
add some water if you like

Yields: 30-50 ml
Preparation hints:
Leave the soil on the grass and the parsley as it contains trace elements and minerals. You
can even leave the lime peal on, this juice is to be treated like a shooter.
Wheat grass is very high in chlorophyll. These chlorophyll molecules resemble the hemoglobin
found in our red blood cells. It has no starch, is low in protein and because it is a sprout and
growing until the moment you chop it to make juice, it is full enzymes. Lime has the same
properties as lemon and is an immune system boost.
Cleopatra’s Beauty Secret
It wouldn’t surprise me if the legend is true about Cleopatra drinking Aloe Vera juice every
day. She also bathed in it to moisten her skin. If you want to add the aloe vera bath gel to
your beauty care, make double the amount of juice and pour it into your bathtub or rub it
into your skin before bathing. Slice some cucumber and place on your face to relax even
more; it is really worth a try.
Ingredients:
1 inch long piece of fresh aloe vera
1 cup cucumber
herbs
Machine set up:

First place the Juicing Strainer into the drum, and onto the screw. Attach the drum
notch 0.
take a piece of aloe vera from your garden, cut a small chunk off preferably from the
middle part and wash thoroughly
cut the cucumber into long slices
take a small bunch of herbs you would like to juice, for example, parsley
turn the notch on the Juicing Nozzle onto 1, and push the herbs and the aloe vera
into the guide first, then the cucumber
stir
44

Yields: 50 ml
Preparation hints:
Aloe vera grows in great abundance in warmer countries and is easy to find. You can keep a
leaf in the fridge for over a week and slice off a piece every day. The fresh juice is thick in
consistency and some people don’t get used to it. Looked at it as a vitamin pill like wheat
grass that you drink quickly. Nevertheless a two-week beauty fast with aloe vera juice in the
morning as an additional step, gives your skin great nourishment. Cucumber is also a skin
cleanser. Leave the skin on to get the maximum nutrients that cucumber has to offer.
Aloe vera is a natural healer, its use dating back more then 4000 years. Aloe has countless
healing and protective powers and scientific research has shown that it acts as an anti-
inflammatory, analgesic, anti-puritic, moisturizer, regenerator and detoxifier. In 1992, J.C.
Pittman found that aloe vera acts as a stimulant on the immune system. It seems too good to
be true but consuming one glass of this juice daily can help prevent diseases and supports
your well being enormously.
Nefertiti’s Beauty Secret
Nefertiti was also an Egyptian queen maintaining an unlined face and youthful complexion
until very old age. She bathed in aloe vera juice and drank it. However it was the Greek and
Romans that provided a more specific documentation on the healing properties of aloe
vera. Try this variation of aloe vera juice to see if it might suit you better than the first one.
Ingredients:
1 orange
1 inch long piece of aloe vera
small slice of ginger
Machine set up:

notch 0.
juice the aloe vera first on notch 1
then juice the orange and the ginger on notch 2

Yields: 50 ml
Preparation hints:
Always juice the aloe vera first. Its consistency tends to stick to the screw and juicing the
orange afterwards easily cleanses out any leftovers. If you like to change the taste at times,
add a piece of celery to the juice.
45
Medical practitioners, applying aloe juice externally on to patient’s insect bites, bruises, boils,
and other skin abrasions, have also used aloe vera. Always consult your physician first if you
consider using aloe vera on any severe skin irritation.
Cupid’s Capsicum Shot
Red is the color of the heart, a color that the eye is highly sensitive to and a color that inspires
appetite. Just as Cupid shoots his arrow into the heart of lovers, this capsicum juice will shoot
its arrows of delicious taste into the heart of your taste buds. Red capsicum is one of my
favorite vegetables because its flavor is outstanding and it can be used easily to create a
wonderful taste sensation. This juice reminds me how simple and magnificent God’s creation
really is. Add a touch of chili to this juice and you are on fire with this delightful indulgence.
Ingredients:
1 dark red fresh capsicums
4 medium carrots
¼ of a fresh chilli husk or a pinch of chilli powder
pinch of black pepper powder
Machine set up:

notch 0.
juice the capsicum and the carrots on notch 2
juice the chilli husk separately if you are not sure how much heat you can take
mix both together according to taste and sprinkle with black pepper powder

Yields: 2 glasses
Preparation hints:
You can prepare this juice as an appetizer for a dinner party several hours before you serve it.
Fill the juice in tall glasses and decorate the rim of the glass with a fresh chili husk by slicing it
open in the middle with a knife. Add one ice cube into each glass just before serving and
sprinkle with black pepper. You can grind peppercorns yourself in your Living Food Processor.
It’s going to get the party going!
Red capsicum is rich in vitamin A, C, potassium and silicon. It reduces risk of cardiovascular
diseases by assisting in the prevention of blood clot formations. Chili is a stimulant for the
whole system and is rumored to increase passion.
Spoil Yourself Juice
This taste delight is almost a small meal on its own and tastes delicious on top of your morning
muesli. Together with fresh fruit salad and nuts, this juice makes an ideal cold summer dish
that no one will refuse. It’s great for European climates where cherries can be bought very
reasonably when in season.
46
Ingredients:
2 peaches
2 cups of pitted cherries
½ pineapple
Machine set up:

notch 0.
juice the fruits all together on notch 1

Yields: 2 glasses
Preparation hints:
Make sure to get really fresh ingredients for this juice. While juicing, alternate between the
pears and the peaches if they are not firm enough. This juice is very thick and melts down
your throat. Please remove the stones from the cherries and if a stone gets stuck in the
machine, immediately switch the ‘reverse’ button on top of the machine to prevent any
damage. Decorate the glass with a pair of cherries hanging from the rim or one cherry
floating in the bottom of the juice.
Cherries are a powerful blood alkalizes. They contain flavonoids, which are helpful in
management of arthritic disorders because they prevent collagen in the body destroying
itself. Peaches are a good intestinal cleanser and are rich in vitamin A, B1, B2, B3, calcium,
phosphorus, iron, potassium, sodium, carotene and flavonoids.
Rhubarb Juice
Although rhubarb is not one of the known vitamin hits, I feel if a fruit exists and you enjoy its
taste it has fulfilled its function. Rhubarb has been cultivated for thousands of years in the East.
Ingredients:
4 apples
1 small stalk rhubarb
2 pears
Machine set up:

First place the Juicing Strainer into the drum, onto the screw. Attach the drum cap
cut the apples and pears into 6 slices and remove the core.
juice the rhubarb first on notch 2 and then the apples and pears
47

Yields: 2 glasses
Preparation hints:
Rhubarb is very sour so use the amounts with care. Don’t juice rhubarb leaves as they contain
oxalic acid and are therefore quite toxic.
Rhubarb is not particularly known for a great deal of vitamins and minerals. However rhubarb
has been cultivated for thousands of years in the Himalayas for pharmaceutical properties,
acting as a light laxative and astringent.
Snow-White
This is a light drink, which is great after exercise or before going to a dance party. It is
wonderfully refreshing. Because radish salad is my favorite salad, I designed the much easier
drinkable white radish drink for days when I don’t feel like having a salad or I am short on
time.
Ingredients:
½ white radish
1 small celery stalk if wanted
½ cucumber
Machine set up:

juice the radish and the celery on notch 2
juice the cucumber on notch 1
stir

Yields: 2 glasses
Preparation hints:
Buy organic fresh radishes, as they are usually milder in flavor. Peal the cucumber if you want
a very mild tasting juice or leave it on for more nutrients. Radish helps cleansing the body of
mucus from the lungs and sinuses and for this reason I prepare it just before I go to do a
workout.
Radish is high in potassium, sodium, magnesium and iron. It helps restore the mucus
membranes in the body. Celery is rich in vitamin C, magnesium, iron and sodium. Its natural
combination of organic minerals is excellent to help the body restore to normalcy.
Garden Juice
The combination of watercress, spinach and carrots makes an ideal drink to increase blood
oxygenation.
48
Ingredients:
handful watercress
4 leaves bok choy
slice of onion
4-5 carrots
Machine set up:

First place the Juicing Strainer into the drum onto the screw. Attach the drum cap
then juice the carrots alternating with the bok choy and watercress
now juice the onion and stir mixture

Yields: 2 glasses
Preparation hints:
Preferably collect watercress in a stream close to your home. In other cases watercress is
usually available in supermarkets with the herbs and sprouts. If you can’t find watercress,
inspire the management of your local supermarket to start offering some. Watercress is also
wonderful in salads, soups and on bread. Feed the carrots by the thin end first.
Watercress is exceedingly rich in sulfur, phosphorus and chlorine. It is a very good intestinal
cleanser and is best not taken alone, as it is very acid forming. Bok choy is a very vital food for
the stomach, duodenum and the small and large intestines. Raw bok choy acts as a cleanser
of the intestines as it reconstructs and regenerates the intestinal linings. It is rich in calcium,
iron, folic acid, zinc, carotene and many more minerals.
Frog Pond
This juice has so many benefits that it appears to me like a frog pond. Look at a healthy
ecological little pond in perfect equilibrium and its stunning beauty. That’s how nature works
in harmony and how man originally functions. Living juices are part of our nature making us
strong and healthy and which assists us in restoring our perfect equilibrium.
Ingredients:
1 green capsicum
7 endives
some parsley
½ sweet potato
½ cup of water
Machine set up:

49
slice the capsicum and remove the seeds
cut the endives into long slices
juice everything on notch 2 alternating with the parsley

Yields: 2 glasses
Preparation hints:
Juicing the herbs first, then the endive and then the capsicum for efficiency.
Green capsicum contains a lot of vitamin C, A, potassium and silicon. Silicon is good for nails
and hair. It can relieve flatulence and excess wind. Parsley contains more vitamin C than
citrus fruits. It is a high source of chlorophyll, calcium, magnesium and iron. The combination
of the two is perfect as parsley supports loose stools, indigestion and malabsorption of foods.
Lettuce Juice
Lettuce is a great base juice to be mixed with any other herb or green vegetable. The darker
its color the higher nutritional value and the more chlorophyll is contained in the leaves.
Mustard greens have similar benefits to watercress but their taste is due to the sharper
mustard oil.
Ingredients:
½ head lettuce
small bunch of snow pea sprouts
even smaller bunch of mustard or beetroot greens
water
Machine set up:

cut lettuce into long slices
juice the mustard greens at the same time with the snow pea sprouts and the lettuce
by slightly wrapping it around the sliced lettuce

Yields: 2 glasses
Preparation hints:
Mustard greens are also valuable in salads. Be careful with the burning sensation of the
mustard oil when the greens are made into juice. To avoid irritation of any kind, never drink it
50
on its own. Select firm and crisp lettuce such as Cos or Romaine to get a good amount of
juice. Add as much water as you like to the juice.
Cos lettuce originated from the island of Cos in Greece and is rich in natural sodium, which
makes it one of the most beneficial juices for conditions affecting the adrenal glands.
Mustard greens are rich in sulfur and add to a normal regeneration of the blood. Fresh snow
pea sprouts are high in living enzymes when consumed as soon as possible after harvesting.
Pina Colada
The pineapple is my favorite fruit. When I still drank a cocktail now and then, it had to be Pina
Colada. Today the pleasure of having a cocktail have ceased and new pleasures have
come along. Pina Colada is one of them. For fans of the effect of alcohol, this is a good
cocktail base!
Ingredients:
½ ripe pineapple
juice of 2 fresh coconuts
Machine set up:

cut the pineapple into 6 slices and remove the peal and core
use notch 2 for juicing the pineapple
then pour the fresh coconut juice into the pineapple juice
scoop the coconut and stir the sliced coconut meat into the juice

Yields: 2 glasses
Preparation hints:
A very ripe pineapple, almost overripe is most delicious for this recipe. Cut the coconut meat
into long, fine strings and let them float in the juice. A triangle chunk of pineapple squeezed
onto the rim of the glass with a cocktail umbrella makes this summer drink a must.
Pineapple is rich in vitamin C, chlorine, fruit acids and bromelain. It aids digestion and
balances the body’s acidity and alkalinity homeostasis. Coconut meat provides vegetable
oil, fiber and when eaten fresh, the mainly saturated fats in the coconut do not harm the
body in the way heated saturated fats do.
Mango Mania
This is a richly flavored juice from the tropics. The ingredients are commonly sold in most
countries over the world and the taste of the tropics is a taste of nature that our body craves.
These fruits are the gourmet fruits on God’s dining table, designed to inspire the cells of our
body to vibrate in the rich pulse-beat of the tropics.
51
Ingredients:
2 mangos
4 oranges
2 passion fruits
Machine set up:

screw the Juicing Nozzle onto the drum cap, turning it counter clockwise onto notch
0.
juice the mangos and the oranges on notch 1
remove the passion fruit pulp and stir it well under the juice

Yields: 2 glasses
Preparation hints:
Choose firm mangos and mandarins if available during the same season to compliment the
soft taste of the fruit. A fresh passion fruit has a very moist and juicy pulp, so choose one that is
still firm on the outside. For the hardcore gourmet, a teaspoon of orange rind mixed into the
juice or sprinkled on top as a decoration adds a mouthwatering bitterness to the tropical
sweetness of this juice. If you find the pulp too moist, let it run through the machine a second
time.
Mangos contain anti-oxidants and flavonoids, vitamin C, A and beta-carotene. They are a
strong support to a healthy immune system. Passion fruit is also high in vitamin C and A. Its
other properties help to reduce eye infections.
Lemonade
This is a fizzy drink.
Ingredients:
6 plums
4 cups of mineral water
tiny pinch of nutmeg powder
Machine set up:

juice the pitted plums on notch 2
then add the mineral water and the nutmeg powder and stir well
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Yields: 2 glasses
Preparation hints:
This lemonade drink is very refreshing with ice. Only use mineral water that occurs naturally
with gas in the soil. Spring water with added gas is not as natural and may irritate the
stomach with air while drinking. You can grind your own nutmeg powder with the grinding
function.
Plums are known to relieve constipation and reduce acidity in the colon. If you are very
constipated, cover and soak 3-4 dried plums over night and make a puree. Mix with water
and drink.
Summer Kisses
Watermelon is a great juicing fruit that leaves hardly any pulp at all. It’s best consumed on its
own as a starter in the morning, an hour before your first snack or before breakfast.
Watermelon stimulates the appetite and due to the high natural fructose content it will get
you moving immediately.
Ingredients:
½ watermelon
slice of lime
½ tsp cold-washed honey
Machine set up:

cut the watermelon in long thick slices
peal the lime
juice the watermelon with the lime on notch 2
stir honey into the mixture

Yields: 2 glasses
Preparation hints:
Selecting the right watermelon requires a little practice. Usually a ripe watermelon is heavy for
its size and when you hit it with your knuckles it makes a hollow sound. If you are not sure what
to do, ask a shop assistant until you are an expert yourself. Using forest or wild bush honey with
a strong flavor can turn this juice into a taste sensation!
Watermelon contains vitamin A, C, B1, B2, B3, potassium, calcium, magnesium, phosphorus
and many enzymes. It helps eliminate excessive uric acid and flushes the kidneys and
bladder. Substances in honey act as natural antiseptics. Lime is a well-known source of
vitamin C.
53
Grab the Fruit
This is a very soothing, refreshing, vitalizing and rejuvenating combination. This juice puts a
twinkle in your eye and gives you good looks and pleasantly fresh breath. A great drink
before a dance party when you want to be fit and stunningly good looking.
Ingredients:
3 pink grapefruits
a few mint leaves
2 kiwifruits
Machine set up:

peal the grapefruits and slice the kiwifruits in 4 pieces lengthwise
juice the kiwifruits first and then the grapefruits
to get the maximum juice from the mint leaves, push them inside a slice of kiwifruit
and juice them together

Yields: 2 glasses
Preparation hints:
Keep the white part of the grapefruit on if you wish to have a creamier juice, which is rich in
bioflavonoids. You can juice the kiwi with the peal if you like. For decoration use a thin slice of
kiwifruit with the peal and let it hang on the rim of your glass. Then roll a mint leave into a roll
and stick it into the kiwifruit slice. This decoration looks complicated but is really simple to
make.
Grapefruit is another vitamin C thriller. It also contains other goodies such as vitamin B
complex, vitamin E, biotin, folic acid, pectin, inositol and bioflavonoids. Bioflavonoids assist in
the vitamin C uptake and it is therefore useful to leave the white part on for the juicing of
citrus fruits, rich in vitamin C. Kiwifruit is also rich in vitamin C and contains magnesium,
calcium, potassium and phosphorus.
Vitamin C Thriller
When you feel a cold is on the run, quickly grab yourself this juice twice a day! The best thing
is to feed the whole family and friends with this juice so their immune system gets a little help
as well. Usually when your body needs a particular substance to stay healthy it will love the
taste of the food containing that particular substance. It’s not uncommon to develop an
urge to drink this juice when you feel a bit run down or stressed.
54
Ingredients:
2 yellow grapefruits
slice of ginger
2-3 green apples
slice of lemon
Machine set up:

notch 0.
cut the apples into 6 pieces and remove the core
peal the grapefruits and leave the pithy white part on
juice the fruits with the ginger going in first on notch 2

Yields: 2 glasses
Preparation hints:
If you need to make a large amount of this juice you can juice 1-2 liters at once and keep it in
the fridge for at least 24 hours without loosing any of its original flavors. If the screen gets
clogged while you are juicing, stop the machine, remove the strainer, rinse off the screen and
keep on juicing. This hardly ever happens though, and you will notice it when the amount of
juice coming from the juicing Outlet decreases.
Grapefruits improve the permeability and strength of the capillary walls. It assists with the
break down of mucus and fever in coughs, colds, flu and sore throats. Apples help to build
resistance to infections. The pectin they contain absorbs toxins in the gut and helps with their
elimination.
Miracle Food Alfalfa
Alfalfa is a living miracle food. It is a sprout containing eight living enzymes. Alfalfa has
become so popular for many reasons and is now sold in most shops. It is great on salads and
soups as well as a powerful component in juice. Try it yourself.
Ingredients:
2 handfuls of alfalfa sprouts
2 asparagus spears
1 ½ cucumbers
Machine set up:

55
cut the cucumber into 4 slices
turn the notch on the Juicing Nozzle onto 2
juice the alfalfa at the same time as the asparagus by wrapping it around the spears
then juice the cucumber

Yields: 2 glasses
Preparation hints:
Sprouting alfalfa yourself is easy. Soak the seeds for six hours. Then sprout them in a jar for
three to five days. One teaspoon of alfalfa makes one cup of sprouts, which is enough for 2-3
serves of juice.
Alfalfa nourishes the blood and regulates the metabolism. It contains almost every nutrient
that exists. It also helps to break down fats, cellulose and starch in the system. Asparagus
contains chlorine, iron, calcium, vitamin B6, B2, B3, protein and sodium. Its alkalinity assists in
regulating the blood acidity.
Tommy Tomato
Tomatoes have the yummiest taste. They are used all over the world to enhance the flavor of
dishes. The tomato originated in the Andes in South America and was brought to Europe in
the 16th century. Its eating qualities have been widely recognized since the early 19th century.
Today the tomato is the second most consumed fruit and vegetable after the potato.
Ingredients:
10 tomatoes
½ red capsicum
10 chives
½ cup macadamia nuts
pinch of sea salt and black pepper
Machine set up:

First place the Juicing Strainer into the drum onto the screw. Attach the drum cap
cut each tomato into 4 pieces
juice the vegetables alternating with the herbs on notch 1
grind the macadamia nuts with the mincing strainer and stir them into the juice
season with sea salt and black pepper

Yields: 2 glasses
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Preparation hints:
I prefer to use fleshy tomatoes, the ones you can use for cooking as well. For the best taste,
use Roma tomatoes. Tomatoes in general are hard to juice. The Oscar does it incredibly well
compared to other juicers, which often can’t do it at all. Be patient and juice the pulp again
if you find it is too moist. It is worth the effort, as a fresh tomato juice tastes so delicious. Season
with salt and pepper and serve with a black straw on ice, yum.
Tomatoes have vitamin A, B1, B2, B3, C, E, potassium, phosphorus, magnesium, iron, folic acid,
calcium and sodium. They are known liver cleansers and assist in fatigue syndromes. Chives
taste like a miniature onion and are a good source of iron, dietary fiber and vitamins. Eaten in
such small amounts, the flavor is the most significant part of this herb. Pepper comes originally
from India and is used mainly for its sharp bite, flavor and color. Sea salt in small quantities is a
good source of sodium.
Juice Blues
Getting the blues with your juice can happen, especially with this one. Whilst making this juice
you may get blue stained fingers and lips from the juicing and drinking, so be careful in your
preparation.
Ingredients:
4 pears
2 cups blueberries
7-8 apricots
½ cup hazelnuts
add some water
Machine set up:

slice the pineapple into 5 thin slices
slice the pear into 4 parts
wash blueberries thoroughly
then juice the pear on notch 1
then juice the pineapple and the blueberries on notch 2
grind the nuts in the mincer on notch 2 and add them to the mixture

Yields: 2 glasses
Preparation hints:
Be careful with blueberry stains. Use a hard pear and juice it with the seeds and peal. Select
a ripe pineapple that smells sweet on the outside. Decorate with a cranberry or a strawberry
at the rim, as the color matches well.
57
Pears have a lot of carbohydrates, sulfur, pectin, calcium and many more vitamins. They
have a cleansing effect on the skin and can act as a very light laxative. Blueberries are a
good source of vitamin C and dietary fiber.
Old Chinatown
The lychee, also spelled ‘litchee’, ‘lichi’ or ‘lichee’ grows on an evergreen tree that has been
cultivated in China for thousands of years. They are mouthwatering to taste and
unfortunately in most countries their price is high but affordable for special occasions.
Ingredients:
6 cups white grapes
2 cups lychees
Machine set up:

peal the lychees and remove the seeds
then juice lychees and grapes on notch 2
remove left-over liquid in the drum by slowly opening the drum cap while holding a
container underneath

Yields: 2 glasses
Preparation hints:
This juice is very sweet and contains a lot of natural fruit sugar. It is great for afternoon tea to
boost yourself for the rest of the day. You can also use longan or rambutan instead of lychee
fruits. Rambutans are not as juicy but their seed is very easy to remove. Use grapes with seeds
as they also contain valuable nutrients. I tend to buy organic grapes where possible as non-
organic are usually heavily sprayed and require a very good washing.
Lychees are an excellent source of vitamin C and also provide small quantities of dietary
fiber. White Grapes contain rare key elements such as copper, fluorine, manganese,
phosphorus, calcium, tartaric acid and flavonoids. The seeds of grapes contain phosphorus
and should therefore be eaten or juiced. Seedless grapes miss out on the benefits of the
seeds.
Meine Mango
Mangoes have one big advantage; they have a great and strong taste. Mangoes can be
quite expensive, but the good news is that one mango is more than enough for a good juice.
There are at least twenty-two different types of mangos with the most exquisite taste. Usually
we are lucky to be able to purchase one or two different variations during the stone fruit
season. On your next holidays in the tropics have a look for them.
58
Ingredients:
1 mango
1 papaya
4 oranges
Machine set up:

juice the oranges, papaya and mango on notch 1

Yields: 2 glasses
Preparation hints:
For this juice I remove the pithy part of the oranges, as it doesn’t go too well with the exotic
consistency of this tropical juice. A colorful flower pierced on the rim of the glass makes you
immediately relax to slow down to enjoy this juice. Choose a sweet mango for this juice. In
some countries the seeds of the papaya are swallowed as they are meant to contain the
greatest amount of papain. I usually swallow one or two soupspoons full of these seeds and
really enjoy the taste and benefits.
Mango supports the immune system and helps to maintain the collagen in our body. It is rich
in beta-carotene, vitamin C and A. Papaya is rich in vitamin C, A, carotene, flavonoids,
silicon, papain and magnesium. Papain is a protein that aids in the digestion. Papaya also
has anti-inflammatory properties. Oranges contain an essential oil called ‘limonene' and they
are said to have anti-carcinogenic properties.
Fine Nectarine Juice
This is an early autumn juice that will keep you going. The combination gives a rich variety of
taste sensations and is like a “little steak”.
Ingredients:
4 oranges
1 nectarine
½ cup blackberries
leaves of one stem of rosemary
Machine set up:

59
juice the blackberries with the rosemary first on notch 2
then juice the oranges and the nectarine on notch 1

Yields: 2 glasses
Preparation hints:
Plant a bush of rosemary and pick it for juice yourself. Also, go for a day out to pick the
blackberries yourself. This can be great fun and the juice is the reward after a day in the
bushes.
Rosemary is very energizing and acts as an aphrodisiac and generally enhances ones’ mood.
Blackberries contain vitamin C and vitamin E. Oranges contain a lot of vitamin C and the
pithy part under the peal is found to contain the very valuable bioflavonoids, so put it through
your juicer and make sure you don’t peal it away. It also gives the juice its creamy
consistency. Nectarines are a peristaltic stimulant and may assist in morning sickness of
pregnant women.
Anise
This juice reminds me of wandering along the streets of Paris. Paris is a beautiful city that has
managed to keep its attraction for me even though I usually prefer a quite landscape. This
juice has the taste of Paris, the richness, the secretiveness and the fullness of its streets and
hidden corners.
Ingredients:
1 cup strawberries
1 rockmelon
2 anise stalks
Machine set up:

notch 0.
juice the strawberries first on notch 2
then juice the melon on notch 1
lastly, juice the anise stalks tasting the juice after each half stalk in order to find the
right sweetness for your own taste

Yields: 2 glasses
Preparation hints:
Peal the melon finely and use very ripe, almost overripe strawberries with a very round flavor.
For decoration, pierce a strawberry on the rim of the glass and cut 2-3 small chunks of melon
60
into the juice. This juice is great chilled so have the fruits in the fridge for a couple of hours
before you start juicing.
Melons have a remarkably high content of vitamin C. Rock melons with a darker orange
flesh are also a good source of carotene. Apart from its unique flavor, Anise is said to increase
ones sexual drive and reduce flatulence.
Kohlrabi
This is another great juice for those people looking for new ideas and flavors.
Ingredients:
3 kohlrabi
½ cabbage
2 parsnip
water if needed
Machine set up:

juice everything on notch 2

Yields: 2 glasses
Preparation hints:
Try adding some kelp, green clay or spirulina powder to this drink to make a miracle juice out
of it.
Parsnip has 3g fruit sugar in 100g vegetable, much more than normal vegetables. They are a
good source of potassium and easily included in a weight loss diet. Kohlrabi has a lot of
vitamin C, potassium, iron and dietary fiber and is easy to grow in the garden.
Nashi Goreng
The ‘nashi’ is known as the Japanese pear. It is best juiced when fully ripe and gives even
more juice than apples. It tastes in between an apple and a pear.
Ingredients:
5 nashi apples
2 star fruit
some nutmeg
Machine set up:

61
juice the nashis and the star fruit on notch 2
add some nutmeg and stir

Yields: 2 glasses
Preparation hints:
This is an easy juice to prepare, just wash and slice the fruits and start. Decorate with a slice of
the star fruit.
Star fruit is an excellent source of vitamin C. Nashi is a very good source of dietary fiber.
62
C H A PT ER T W O : S M O OT H I ES , N U T M I L K S & S L U SH ES
Contains:
Mango-Banana Thick Shake with banana sorbet and mango
Blackout Smoothie with frozen blackberries, banana sorbet, orange and five spice
Straw me with a Strawberry Smoothie with strawberry sorbet, nectarines, watermelon
and vanilla
Pineapple Smoothie with pineapple, raspberry sorbet and dates
Date’n Fig Thick Shake with dried white figs, dates and banana sorbet
Nutty Smoothie with macadamias, banana sorbet and apricots
BAKI Smoothie with banana and cherries
Paw-Paw Smoothie with nectarine sorbet, paw-paw and mango
Tropicana Smoothie with rock melon and papaya sorbet
Orange Punch Smoothie with oranges and blueberry sorbet
Banana Blitz Smoothie with apples, strawberries and banana sorbet
Hawaiian Breeze Smoothie with oranges, mangoes, pineapple sorbet and passion fruit
sorbet
Blue Whip Smoothie with grapefruit, blueberries, honey and lemon sorbet
Frosty Bite Smoothie with apples, frozen peaches and frozen strawberries
Apple Spider with apples, raspberry sorbet, banana sorbet and lemon sorbet
Pineapple Blend Thick shake with orange, pineapple, pineapple sorbet and banana
sorbet
Mango Tango Smoothie with mango, nectarines and mango sorbet
Blueberry Spider with oranges and blueberry sorbet
Granita Slush with orange and ice
Frosty Grape Slush with white grapes and ice
AOL Slush with apple, orange, ice and lemon
Pineapple-Raspberry Slush with pineapple, raspberries and ice
Mango Pineapple Slush with mango sorbet, pineapple and ice
Blueberry Slush with oranges, ice and blueberry
Nut Milk with nuts and pure water
Nutty Milkshakes with nut-milk and fresh juice
Papaya Nut Milk Milkshake with almonds and papaya
Sweet potato Nut Milk with brazil nuts and sweet potato
Frozen Nut Milk Smoothies with frozen fruits and nut milk
Frozen Strawberry Nut Milk Smoothie with frozen strawberries and hazelnut nut milk
63
Living Food Smoothies are not blended and therefore will be thicker than milk made
smoothies. To make the smoothie thinner you can add some pure water or fresh thin juice
such as orange, alternatively run the frozen and fresh fruit through the machine a couple of
times to get a finer paste. A Living Fruit smoothie is a whole meal in itself and serves as a
perfect breakfast on hot summer days.
The slushes and smoothies made with a Living food Processor are just as icy as commercial
slushes but they taste even better because they contain 100% fresh fruit juice and all the
vitamins important for your health.
This chapter details how to make nut milk and frozen nut milks. It is so easy and quick to make
and can replace cows milk in a lot of dishes. Its nutty and oily flavor gives you the impression
that you are drinking pure milk. For anyone that doesn’t consume dairy products for reasons
such as health, allergies or ethical reasons, nut milks and what you can create with them will
replace what you once liked about milk.
64
Mango-Banana Thick Shake
This smoothie is ideal for a beach party or a mothers day breakfast and best served with
some ice cubes or chilled.
Ingredients:
1 frozen banana
3 mangoes
water
Machine set up:

First place the Mincing Strainer into the drum and onto the screw. Attach the drum
Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise onto
notch 2.
Place a big bowl under the machines Pulp Discharge Outlet in order to catch the
paste.
take the frozen banana and let it run through the guide twice
then juice the mangoes with the juicing function by simply exchanging the mincing
strainer and nozzle
catch the juice in a bowl with the banana paste and give the mixture a good twirl
with an eggbeater

Yields: 2 glasses
Preparation hints:
This smoothie is nice and creamy. To make it thinner you can add some freshly squeezed
orange juice or even ½ cup of water, which will not diminish the fine taste. Serve with ice
cubes.
Blackout Smoothie
This dark black smoothie makes your mouth water.
Ingredients:
• juice of 4 oranges, ‘blood’ oranges if possible
• 1 frozen banana
• ½ tsp. five spice
• 1 cup frozen blackberries
Machine set up:

When you change to the mincing function you don’t have to clean the machine but do
as follows:
Place the Mincing Strainer into the drum and onto the screw. Attach the drum cap onto
the end of the drum by turning it counter clockwise until you feel it sits firmly. Then screw
the Mincing Nozzle onto the drum cap turning it counter clockwise onto notch 2.
65
Place a big bowl under the Pulp Discharge Outlet to catch the paste. Always be sure to
start the machine before you enter anything into the Guide and keep the machine
running until finished.
• juice the oranges with the juicing strainer
• then mix the frozen banana chunks, the frozen blackberries and the five spice
• now let this mixture run through the guide with the mincing strainer on notch 2
• lastly, mix the juice into the smoothie and stir well with a whisk

Yields: 2 glasses
Preparation hints:
Don’t forget to freeze your bananas pealed and in chunks for a smoothie. Freezing for 4 hours
prior use is sufficient.
Straw me with a Strawberry Smoothie
This lush drink is a lush treat from Mother Nature’s garden. It is said that any melon should be
eaten on it’s own. I have had any trouble with this mixture myself but if you do, leave out the
watermelon or replace it with another fruit such as any berry.
Ingredients:
1 cup frozen strawberries
3 nectarines
2 cups watermelon
pinch of fresh vanilla out of the pod
Machine set up:

First place the Juicing Strainer into the drum and onto the screw. Attach the drum cap onto
the end of the drum by turning it counter clockwise until you feel it sits firmly. Then screw the
Juicing Nozzle onto the drum cap turning it counter clockwise onto notch 2.
When you change over to the mincing function you don’t have to clean the machine in
between just do as follows:
Place the Mincing Strainer into the drum and onto the screw. Attach the drum cap onto the
end of the drum by turning it counter clockwise until you feel it sits firmly. Then screw the
Mincing Nozzle onto the drum cap turning it counter clockwise onto notch 2.
Now place a big bowl under the machines Pulp Discharge Outlet in order to catch the paste.
Always be sure to start the machine before you enter anything into the Guide and keep the
machine running until finished.
first juice the watermelon and the nectarines on notch 1
exchange the juicing strainer into the mincing strainer
now take your frozen strawberries and run them through the guide
mix the juice with the mashed fruit smoothie
sprinkle some black vanilla pods on top of each drink

Yields: 2 glasses
Preparation hints:
To decorate these smoothies you can place a fresh strawberry on the rim of each glass. If you
love a more chilly drink, freeze the strawberries and make the smoothie with the rest of the
fruits.
66
Pinned Pineapple Smoothie
Raspberry is a member of the rose family, a native in Europe but can be found now in most
countries. They are considered to be the best tasting of all fruits and are rich in vitamin C.
Ingredients:
1 cup frozen raspberries
1 pineapple
4 pitted dates
Machine set up:

Place the Mincing Strainer into the drum onto the screw and attach the drum cap
screw the Mincing Nozzle onto the drum cap turning it counter clockwise onto notch
2.
Now place a big bowl under the machines Pulp Discharge Outlet in order to catch
the paste.
juice the pineapple
then cut the dates into small pieces and let them run through the mincing function 2-3
times
do this again and add the frozen raspberries to the paste and run the mixture through
the guide another time
stir together with an eggbeater

Yields: 2 glasses
Preparation hints:
Choose a ripe pineapple and preferably ‘Medjool’ dates. Serve with ice cubes.
Date’ n Fig Thick Shake
Another amazing and filling drink is the Date’n Fig Smoothie. It will make you feel full with lots
of energy.
Ingredients:
1 frozen bananas
5 apples
2 pitted dates
2 dried figs
1 cup water
Machine set up:

First place the Juicing Strainer into the drum and onto the screw. Attach the drum
67
notch 2.
Place the Mincing Strainer into the drum and onto the screw. Attach the drum cap
2.
the paste.
first remove the hard stem on the figs
then cut the figs, apples and dates into slices
juice the apples
now take all the other ingredients and let them run through the guide together several
times
during the last run through, add 1 cup of water while you are filling the guide with the
paste
stir everything together well so the fig merges with the fluid and serve

Yields: 2 glasses
Preparation hints:
You can serve this smoothie in small muesli bowls and sip it like the French sip their hot
chocolate.
Nutty Smoothie
This is a very delightful smoothie. It is soft in color and taste, soothing for the heart and
calming when feeling stressed. For this reason, I choose not to make it so cold so I can slurp
away on the sofa.
Ingredients:
6 ripe apricots
1 frozen bananas
4 oranges
½ cup macadamia nuts
1 tsp. honey
juice of ½ lemon
Machine set up:

68
2.
the paste.
juice the oranges
let all the other ingredients run through the guide
then mix all together with the honey and lemon juice

Yields: 2-3 glasses
Preparation hints:
Feel free to only use 1 fresh banana if it is a cold winters day.
Baki Smoothie
Baki is the drink from my teenage years. I was never into alcoholic drinks so when I went to a
club I would take 100% orange juice mixed with soda water. When my friends and I would go
to the pub, the only fashionable non-alcoholic drink was ‘Baki’, a mixture of banana and
cherry juice. Drinking ‘Baki’ was considered cool, so I was lucky to adore it and at the same
time be totally ‘in’!
Ingredients:
1 banana
4 cups black cherries
water
Machine set up:

2.
the paste.
Put the pitted cherries through the juicing strainer onto notch 2
let the banana run through the mincing strainer
mix both together with an eggbeater
serve with ice cubes

Yields: 2 glasses
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Preparation hints:
To decorate this delight, pop a pair of cherries over the rim and a slice of banana, yummy!!!
Paw-Paw Smoothie
Who said your Living Food Processor can’t do exotic juices? Of course it can. It can do just
about anything you can imagine. Check this one out:
Ingredients:
3 frozen nectarines
1 mango
1 small paw-paw
water
Machine set up:

2.
the paste.
peal the paw-paw and the mangoes
juice both
let the frozen fruit run through the guide
add some water and stir everything well

Yields: 2 glasses
Preparation hints:
Choose a hard but ripe paw-paw and a juicy mango. Keep the fruit in the fridge for one hour
prior to juicing.
Tropicana Smoothie
Another version of an exotic tropical flavor is this melon-based smoothie.
Ingredients:
½ frozen papaya
1 rock melon
Machine set up:

70
2.
the paste.
cut the melon in slices and juice
then run the papaya through the guide
give the smoothie a good stir with an eggbeater to it frothy

Yields: 2 glasses
Preparation hints:
Take frozen fruit out of the freezer first. Then prepare the melon. When you have finished
preparing the melon, the frozen fruits will have warmed up a bit and be perfect to make a
smoothie. Enjoy this healthy drink through your whole day.
Orange Punch Smoothie
Orange season offers bulk produce at cheap rates. If your body feels like it, you can literally
get drunk of oranges. If you have difficulty with blood acidity you may need to be careful
with your intake and consult a health professional.
Ingredients:
4 oranges
½ cup frozen blueberries
Machine set up:

2.
the paste.
first juice the oranges
then take the blueberries and let them run through the guide
catch them in a bowl, mix them with the juice
71

Yields: 2 glasses
Preparation hints:
To change the texture of this smoothie, leave some peal on the oranges and create a great
flavor on a totally natural basis.
Banana Blitz Smoothie
Aren’t we lucky to have bananas? Bananas are great and available the world over. What
would we do without them? You’ll remember the wonder of bananas when you have this
delicious banana smoothie.
Ingredients:
5 apples
1 frozen bananas
1 cup strawberries
Machine set up:

2.
the paste.
juice the apples and the strawberries with the juicing strainer
now let the banana run through the guide with the mincing strainer on notch 2 a
couple of times
mix the juice with the banana

Yields: 2 glasses
Preparation hints:
There is also the possibility to pour the apple juice into the guide while you are running the
frozen fruit through it. It is a good way to clear out the machine.
Hawaiian Breeze Smoothie
This traditional smoothie will blow away anyone lucky enough to be served with it. The
mixture of mango, orange, pineapple and passion fruit is so powerful, passionately energizing
and juicy that it makes you want to jump up and dance. Celebrate your life with the delicious
and healthy food.
Ingredients:
2 mangoes
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4 oranges
¼ frozen pineapple
½ cup frozen passion fruit pulp
Machine set up:

2.
the paste.
first juice the oranges and mangoes on notch 1
then change from the juicing strainer to the mincing strainer
now take your frozen fruits together and run them through the guide
mix the orange juice with the mashed fruit paste

Yields: 2 glasses
Preparation hints:
To decorate this smoothie, you need 4 toothpicks and 12 pineapple leaves. Pierce 3 of them
onto one toothpick choosing 3 different sizes. Cut 4 small triangular pineapple pieces and
make a slice into the fleshy part. Now pierce the toothpick into the pineapple skin of the
piece and push it onto the rim of your glass where the prior cut has been made. Your
creation should look like the head of a paradise bird. Good luck.
Blue Whip Smoothie
This smoothie is so refreshing. It’s quite unusual to use frozen lemons in raw foods but I find that
traditional drinks use lemon flavor as a base for almost all kinds of fancy drinks and punches.
Lemons are tasty, cheap and a great source of vitamin C. In my home country of Australia,
many people have their own lemon tree in the garden.
Ingredients:
1 cup frozen blueberries
1 frozen lemon
3 grapefruits
2 tsp honey
Machine set up:

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2.
the paste.
first juice the grapefruits
then let the frozen blueberries and the frozen lemon run through the mincing function
twice
now add the grapefruit juice to the paste and stir gently with a cocktail spoon

Yields: 2 glasses
Preparation hints:
For decoration try a frozen lemon section in your glass instead of ice cubes. Freeze the lemon
already pealed, in slices and without the pips. When peeling, try to remove the fine skin, as it
tends to be very rough in lemons and tastes quite strong.
Frosty Bite Smoothie
Find the sweetest strawberries you can as this ‘frosty’ smoothie is one where a part of the ice
cream is separately pasted onto the bottom of the glass and therefore needs to be perfectly
yummy on its own.
Ingredients:
1/3 cup frozen strawberries
1 cup frozen peaches
3-4 apples
Machine set up:

First place the Juicing Strainer into the drum and onto the screw. Attach the drum
notch 2.
2.
the paste.
juice the apples first
then let the frozen peaches run through the guide on notch 2
mix the apple juice with the peach sorbet by stirring it firmly
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put the strawberries through the guide on their own

take the frozen strawberry ice cream and paste it onto the bottom of smoothie
glasses
now pour the smoothie on top of the ice cream in your glasses
serve with a long spoon

Yields: 2 glasses
Preparation hints:
It is fine to freeze frozen fruits that are on the edge of being over-ripe. Freezing fruits is a great
alternative to throwing out fruits when your household can’t manage to eat them. It is an
environmental idea and leaves you with enough stock to make ice creams or smoothies
spontaneously.
Apple Spider
I called this drink the “Apple Spider” because it works like a ‘Spider’. It’s like having a scoop of
ice cream in your soft drink but this natural version is just as much fun, especially for kids!
Ingredients:
3-4 apples
¾ cup frozen raspberries
1 slice frozen lemon
½ frozen banana
Machine set up:
2.
the paste.
juice the apples first
then insert the mincing strainer
let all the frozen fruits run through the guide together
pour the apple juice into the glasses
now form 2 scoops from your frozen fruit ice cream and carefully place them into the
juice
serve with a straw and spoon

Yields: 2 glasses
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Preparation hints:
You need to make sure to place the ice scoop slowly into the glasses unless you want a
foamy performance from the glass onto the table.
Pineapple Blend Thick Shake
This smoothie is a rich and thick smoothie for those who love their smoothies extra creamy.
Ingredients:
¼ frozen pineapple
1 pineapple
1 orange
Machine set up:

2.
the paste.
first juice the orange and the pineapple
then mince the frozen fruit
stir the mixture a couple of times with a whisk and it’s ready

Yields: 2 glasses
Preparation hints:
This thick shake can be made up to 2 hours before serving. You can keep it in the freezer and
bring it out about 5-10 min before it is served. Stir the shake once again before you serve it
and add some ice cubes and a slice of lemon.
Mango Tango Smoothie
Mango is the most admired fruit of fruits. It’s the fruit that drives people crazy and to far away
countries just to indulge in its taste and flesh. The Mango Tango Smoothie has it all right here.
Ingredients:
2 frozen mangoes
2 mangoes
3 nectarines
2 oranges
Machine set up:
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2.
the paste.
juice the mangoes, oranges and nectarines
then let all the frozen mango run through the guide
stir together well
ready

Yields: 2 glasses
Preparation hints:
Choosing ripe fruits is the key to this sensational smoothie and will make you long for more.
You can also use peaches instead of nectarines to make “Mango Tango.”
Blueberry Spider
This ‘spider’ is a magnificent fusion of color. Serve it to a group of people at a time, as the
color variation is magnetic.
Ingredients:
3 oranges
¾ cup frozen blueberries
½ frozen banana
Machine set up:

2.
the paste.
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juice the oranges and fill 2 glasses

then make a blueberry-banana ice cream by letting the frozen fruit run through the
mincing function twice
make 2 ice cream scoops with a spoon and place them gently into the orange juice
serve immediately

Yields: 2 glasses
Preparation hints:
If you are catering to a bigger group of people, make a jug of orange juice and a smaller
bowl of the frozen blueberry ice cream. Your guests can help themselves and make their own
‘spiders’ which is a lot of fun! Ice cubes and fresh blueberries can be floating in the orange
juice as a great little extra.
Granita Slush
People know this drink as Slush Puppy, Granita or Slush and it is possible to magically make it
with the Living Food Processors. It is easy, quick and 100% fruit.
Ingredients:
12 ice cubes
3-4 oranges
Machine set up:

Don’t attach any Nozzle onto the drum cap.
Place a bowl under the machines Pulp Discharge Outlet in order to catch the ice
powder.
Then place the Juicing Strainer into the drum and onto the screw. Attach the drum
notch 2.
run the ice cubes through the Mincing Function
peal the oranges and juice them with the Juicing Strainer
fill the ‘ice snow’ into 2 glasses
pour the juice on top
serve immediately

Yields: 2 glasses
Preparation hints:
Serve with a straw and decorate with a slice of orange.
Frosty Grape Slush
Mouthwatering!
Ingredients:
12 ice cubes
2 cups white grapes
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Machine set up:

Place a bowl under the Pulp Discharge Outlet in order to catch the ice powder.
notch 2.
You are now ready to make the juice needed.
juice the grapes with the Juicing Strainer
serve immediately

Yields: 2 glasses
Preparation hints:
It is fine to use grapes with seeds in these juicers. Use a whole bag of cheap grapes from the
markets, just make sure to give them a good rinse if not organic.
AOL Slush
A tangy Slush….refreshing citrus ice.
Ingredients:
12 ice cubes
1 lemon
1 apples
3 oranges
Machine set up:

notch 2.
peal the oranges and the lemon
slice all the fruits
juice all the fruits in the Juicing Strainer
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serve immediately

Yields: 2 glasses
Preparation hints:
Juice the oranges first, and then the lemon and the apples last to get minimum pulp from the
apples. You can also use the sieve to reduce the pulp, which is better for this recipe.
Pineapple-Raspberry Slush
Pineapple and raspberry are both rather sour fruits with an underlying sweetness. This drink
turns out to be a pleasant surprise in taste and color. A cleansing and alkalizing juice.
Ingredients:
12 ice cubes
½ pineapple
½ cup raspberries
Machine set up:

notch 2.
juice the pineapple and the raspberries with the Juicing Strainer
serve immediately

Yields: 2 glasses
Preparation hints:
Peal the pineapple but don’t remove the hard middle bit as it can be easily juiced. When
juicing, alternate between the two fruits and keep some pineapple to juice last to expel all
the raspberries. Use a sieve to strain the juice. For color variation, make the pineapple juice
and pour it into the glass and then pour the red raspberry juice on top. It looks incredible.
Mango-Pineapple Slush
This tropical slush is ideal to get you started for a hot summer morning, or as an energy boost
on a balmy summer nights.
Ingredients:
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12 ice cubes
½ cup frozen mango
½ pineapple
Machine set up:

notch 2.
then run the frozen mango through the Mincing Strainer with the nozzle on Notch 2
now juice the pineapple with the Juicing Strainer
stir the juice and mango sorbet well
then fill the ‘ice snow’ into 2 glasses
serve immediately

Yields: 2 glasses
Preparation hints:
Another idea is to make a pineapple slush and have the frozen pieces of mango in the glass
like ice cubes. They are easy and yummy to eat with a cocktail spoon.
Blueberry Slush
A simple and quick gift from Mother Nature, isn’t she wonderful?
Ingredients:
12 ice cubes
2 oranges
½ cup blueberries
Machine set up:

Place a bowl under the machines Pulp Discharge Outlet in order to catch the ice
powder.
notch 2.
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peal and slice the oranges
juice the oranges and the blueberries with the Juicing Strainer
serve immediately

Yields: 2 glasses
Preparation hints:
For a special effect, pour the orange juice first and the blueberry juice on top. They mix so
well together.
Lemon Slush
Very refreshing!
Ingredients:
12 ice cubes
2 lemons
water
Machine set up:

notch 2.
juice the lemons with the juicing strainer
pour the juice on top with some water

Yields: 2 glasses
Preparation hints:
Add some honey to sweeten the drink.
Nut Milk
Nut milks can be made out of any nut or seed. It is a very nutritional drink that can be used
as a base to make ‘milkshakes’ (see chapter two) or to be put into muesli. Its creamy
consistency is remarkable. Here, I am using almond nut milk.
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Ingredients:
1 ½ cups soaked almonds
3 cups of drinking water
Machine set up:

notch 2.
Place your pitcher under the Pulp Discharge Outlet in order to catch the almond
paste.
soak the almonds for 3 hours in warm water, preferably over night
on notch 2, grind the almonds and then put the paste through another 3 times
mix the almond paste with the water and stir well
let the mixture stand for ½ an hour if possible
then pour the mixture into the sieve
get out all the liquid from the leftover by putting into cheesecloth and squeezing

Yields: 2 glasses
Preparation hints:
It’s best to make this recipe in large quantities to save yourself time. You can keep the
almond milk refrigerated for several days. If you like sweet milk, add honey or vanilla into the
milk. I love almond milk on muesli for breakfast or as a base for ‘milkshakes’. The left over
paste is very tasty and can be eaten or used for a crust recipe (see the Gourmet desert
section). You can use any type of nut to make nut milk. The longer you soak the nut paste in
the water, the stronger the flavor of the milk will be. You only need to do it for a half hour if
you haven’t more time to wait. Nut milk tastes great with ice cubes.
Nutty Milkshakes
Make the nut milk as described above and add any fresh juice you’d like. It is a refreshing
and creamy drink. Here I am making macadamia nut milk with nectarine juice.
Ingredients:
1 ½ cups macadamia nuts
5 nectarines
3 cups water
Machine set up:

Place a bowl under the Pulp Discharge Outlet in order to catch the produce.
notch 2.
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soak the macadamias for 3 hours in warm water
grind the nuts on notch 2 several times or until you have a very fine paste
mix the paste with water and stir frequently, soak for ½ hour
then pour the mixture onto the sieve and squeeze it through a cheesecloth
juice the nectarines
mix the juice with the milk
ready

Yields: 2 glasses
Preparation hints:
Here are other combinations that taste absolutely:
Papaya Nut Milk Milkshake
Make the nut milk with sunflower seeds as described above and add 1 papaya to it.
Peal the papaya and let it run through the guide using the mincing function, then stir
the papaya paste and nut milk together.
Sweet Potato Nut Milk
Make the nut milk with brazil nuts as described above and add the juice of ½ sweet
potato. The sweet potato juice should be ½ cup of juice.
Frozen Nut Milk Smoothies
make 3 cups of nut milk as described above
take 1 ½ cup frozen fruit of your choice
let the frozen fruit run through the mincer
stir the milk and the frozen sorbet together with a whisk
ready
Frozen Strawberry Nut Milk Smoothie
Take 1 ½ cups frozen strawberries and use hazelnuts to make the nut milk. Make the
nut milk smoothie as described above. Yum.
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85
C H A PT ER T H R EE : B R EA K - Y OU R - F A ST
Contains:
Ragini’s Birchermuesli with special muesli mix, millet, avocado, apple and pear
Berry- Bircher with muesli mix, hazelnuts, amaranth, coconut and berries
Bircher “Sun” with dried fruits, nuts, apple and sprouted wheat
Exotic Birchermuesli with muesli mix, pecan nuts, dried dark figs, dried mango and
orange
Fresh & Light Delight Muesli with grapes, pineapple, oats, nectarines and oranges
Sunny Sunflower Sun Muesli with sunflower sprouts, nashis, oats and honey
Nutcracker Soup with fresh or soaked nuts, tamarillo and pink grapefruits
Fruity Lychee Soup with lychees, peaches, ginger, kiwi and honeydew melon
Slurp the Bloody Plum Soup with plums, almonds, cinnamon and pear
Custard Soup with custard apple, cherries, vanilla and pear
New Zealand’s Kiwi Soup with kiwi, muscatels, maple syrup, persimmons and lemon
Gin Gin Soup with celery, ginger, apple and cashews
Banana Soup with bananas, nuts, raisins and mango
Banana Porridge with oat groats, banana, papaya, ginger and raisins
Berry Porridge with oat groats, hazelnuts, almonds, raspberries, blueberries and
cherries
Breakfast is the first meal of the day and ‘breaks’ the ‘fast’ you had over night. The twelve
hours you fast is the period in which your body renews itself. All the available energy can be
used for cleansing and cell renewal because no energy is needed to digest any food. The
longer this break is - the better. The correct way to break your fast is important as anyone
who has fasted before knows. In fact, ‘the breaking of a fast’ is one of the most crucial
moments of the fast.
When you wake up stretch yourself and have a glass of warm water to wake up your
intestines. This action lets them know that a new day has dawned and to get ready for
action. In general, it is assumed that cows milk is the perfect food to have for breakfast. I
grew up with the belief that having a glass of milk every morning with my breakfast and
another one at school was the best thing I could do for myself. Today I have changed my
mind completely and avoid dairy products as much as possible. I get strong negative
reactions like rashes, burning sensations and irritability if I introduce too many dairy products
into my diet.
Milk
Milk is the most mucus forming food in the human diet, contributing to the causes of flu, colds,
bronchial conditions, asthma, hay fever, pneumonia, and tuberculosis and sinus troubles.
Studies show that omitting cow’s milk from the diet of children or adults can bring incredible
improvement to these symptoms mentioned above. Because nature intended cows milk and
its composition to be the perfect food for a baby cows growth, it is understandable that
feeding cows milk to human babies may result in problems. Cow’s milk contains 300% more
casein than human milk, more calcium and 50% more phosphorus, which is an acid forming
86
element. The truth is that the contents of cow’s milk are so out of balance in relation to
human milk that they virtually destroy what benefits might have otherwise occurred.
Fermented dairy products such as yogurt, goats or sheep milk seem to have a less negative
effect on human health. Homemade cottage and feta cheese is probably the least mucus
forming variety. The stronger the cheese, the more acid forming effects it has in addition to
the large amounts of salt it contains.
There is no species in the animal kingdom that uses milk as food, why should we?
Start your day with a nourishing meal. Sprouted grains, fruits and nuts will give you plenty of
energy and will not be too hard on your system. Many people today follow their natural
instinct and have hardly any breakfast at all. For most people this is a very good idea, as it is
not actually needed. Our closest relative the Bonobo Chimpanzee gets up around 11am, as
they don’t have an eight-hour working day as we do. Our natural clock is happy to serve us
the first meal around 11 am as well. All the dishes presented in this chapter are great to start
your day with and if you want your breakfast even lighter, make yourself a freshly squeezed
juice, drink a nut milk milkshake or a smoothie (chapter two).
Note: If you like milky muesli, add nut milk to any of these dishes. Do you hunger for sprouts or
edible flowers? No problem. Add them to your morning muesli, they all taste great and you
can eat as many as you like.
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Ragini’s Bircher Muesli
The Bircher Muesli originated in Europe and I like to take it along to any country I visit.
It leaves endless spaces for variation and is always a delight. It is filling and light at the same
time and the way I make it is almost completely.
Ingredients:
½ cup millet hulls
1 cup rolled oats
½ cup nut mix including: brazil nuts, raisins, sunflower seeds, pepitas and almonds
4-5 dried apricots
1 apple
1 pear
1 avocado
for sweetening if needed use 1 teaspoon of honey
Machine set up:

Then screw the Mincing Nozzle onto the drum cap turning it counter clockwise onto
notch 2.
Place a big bowl under the Pulp Discharge Outlet in order to catch the paste.
remember to keep the machine running until finished.
first let the sliced apples and pears run through the guide
then let ¾ of a cup nut mix run through and catch it in the same bowl
now cut up the apricots and the avocado into small pieces
then mix the fruit mash, the nutty paste, the remaining nut-mix, oats and millet
together with the cut fruit
stir well and let it soak for 10 min
eat

Yields: 2 serves
Preparation hints:
After making the fruit mash, you don’t have to clean the machine before making the nutty
paste. After making the nutty paste, I do the following: open the machine step by step, first
the nozzle then pull out the strainer. By doing this I catch the left over juice into my bowl
which is great for soaking the muesli. Bircher muesli can be soaked over night to really give
this dish the impression of fresh nuts and grains as well as making the unique tastes really
come out.
Berry Bircher
Berry Bircher is great if you soak it over night or make an extra portion for the next morning.
Mind you, My Berry Bircher muesli has never made it to the next day. Usually it seduces just
about everyone and instead of making lunch and dinner, Berry Bircher will do quite nicely!
Ingredients:
1 cups rolled oats
½ cup amaranth
½ cup fresh coconut
1 ½ cups of berries (raspberries and blackberries)
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water
¼ cup raisins
¼ cup hazelnuts
Machine set up:

notch 2.
paste.
first let the berries run through the guide
then mix them well with the oats and the amaranth before you do anything else (if
you feel you need to), moisten the mixture more with a little bit of water
now let the coconut meat run through the guide
finally mix the hazelnuts, the raisins, the coconut mash and the berry and muesli
mixture together and enjoy

Yields: 2 serves
Preparation hints:
You can soak the hazelnuts and the raisins for an hour or so before you make the muesli
which makes them much smoother.
Bircher Sun
Bircher sun is of high nutritional value because of the dried fruits and sprouts. It is great for
winter days when you want to start the day with something more substantial.
Ingredients:
1 cups rolled oats
½ cup almonds
½ cup dried figs
½ cup of sprouted wheat
½ cup raisins
½ cup hazelnuts
½ cup dried pineapple
1 apple
Machine set up:

notch 2.
Place a big bowl under the Pulp Discharge Outlet in order to catch the paste.
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soak all the dried fruits and nuts over night
then let the soaked fruit run through the guide together with the sprouts and the
apple

Yields: 2-3 serves
Preparation hints:
Another way of preparing this muesli is to add the soaked nuts into the paste at the end
instead of mincing them as well.
Exotic Bircher Muesli
Ingredients:
½ cup rolled oats
½ cup barley soaked over night
½ cup dark figs
½ cup dried mango
½ cup pecan nuts
1 orange
½ banana
Machine set up:

First place the Mincing Strainer into the drum onto the screw. Attach the drum cap
1.
paste.
first set the machine up for the juicing function
then juice the orange and pour over the soaked barley-oats mixture
now put the mincing strainer on and take the bananas, pecan nuts and the figs and
let them run through the guide
cut the dried mango into fine pieces
now mix everything together and let the muesli sit for another 15 min before you eat
wow

Yields: 2 serves
Preparation hints:
Use ripe, not overripe ones because they create a funny taste with the barley. Use 2 oranges
if you haven’t got enough juice.
Fresh & Light Delight Muesli
The Fresh & Delight Muesli is very refreshing. It’s great to have it really juicy, the juice replaces
the commonly used milk.
Ingredients:
¼ pineapple
2 oranges
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2 nectarines
1 cup oats
½ cup of white muscatel grapes
some raisins
Machine set up:

notch 1.
paste.
first juice the pineapple and 2 oranges
then let the nectarines and the raisins run through the guide together
mix everything together with the grapes
Done

Yields: 2 serves
Preparation hints:
Add pine nuts to this dish for a taste sensation.
Sunny Sunflower Sun Muesli
This is a fine combination of fresh sprouts, nuts and fruit.
Ingredients:
1 cup sprouted sunflower sprouts
½ cups rolled oats
2 tbsp honey
¼ cup sunflower kernels
2 nashis
½ cup dried prunes
water
Machine set up:

notch 2.
paste.
let the nashis, dried prunes and sunflower sprouts run through the guide alternating
until you have a smooth paste
then add ½ cup warm water to the honey and mix the honey-water into the oats
now mix the fruit mixture and the sunflower kernels with the soaked oats and stir
91
Yields: 2 serves
Preparation hints:
This dish is very filling and fulfilling.
Nutcracker Soup
This soup is great to slurp all day long when you have a craving for nuts. Feel free to combine
nuts according to your favorites of the moment.
Ingredients:
2 cups nut mix consisting of almonds, macadamia nuts, brazil nuts, hazelnuts and pine
nuts
2 pink grapefruits
5-6 tamarillos
Machine set up:

notch 2.
produce.
first juice the grapefruits with the juicing strainer
then insert the mincing strainer
let the pealed tamarillos run through the guide first
now let half of the nut mixture run through the guide
mix everything together into a nutty soup and slurp away

Yields: 2 serves
Preparation hints:
You can soak the nuts before hand to get a fresher taste. If possible, buy nuts which haven’t
been heat-treated so you have a truly raw nut soup.
Fruity Lychee Soup
Lychees have the most exotic taste that reminds me the perfumes of beautiful flowers. If you
can’t find fresh lychees use rambutans instead.
Ingredients:
1 small honeydew melon
12 lychees
1 peach
1 kiwi
1 small slice ginger
Machine set up:

notch 2.
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produce.
peal the lychees, the melon and the kiwis and remove the stones of the peaches
slice the melon into lengthwise and let all the fruit and ginger run through the guide

Yields: 2 serves
Preparation hints:
If the ginger is too strong for you, leave it out and replace it with a squeeze of lemon juice.
Slurp the Bloody Plum Soup
Did you know that plums are a member of the rose family and that the ‘blood plum’ is one of
the largest and Australian’s best eating plum? In the right season you can get them very
cheap to enjoy in all kinds of dishes.
Ingredients:
3 cups dark red plums
½ cup almonds
2 medium pears
pinch of cinnamon
Machine set up:

notch 1.
produce.
remove the stones of the plums
let the plums and the pear run through the guide together
stir the cinnamon into the soup
let the almonds run through the guide and sprinkle them on top

Yields: 2 serves
Preparation hints:
You can keep the plums in the fridge before you use them to create a chilled soup. To make
it even finer for special occasions only, remove the skin.
93
Custard Soup
This is a rich and creamy soup that you can serve as a full meal.
Ingredients:
2 custard apples
2 cups black cherries
1 pear
pinch of vanilla, ¼ pod
Machine set up:

notch 1.
soup.
cut the custard apples in half
scoop out the middle and remove the pips
wash the cherries and remove the stones
clean the pear and cut it into slices
now mix the custard apple, the vanilla and the pear together and let them run
through the guide
serve into 2 soup plates
now let the cherries run through the guide twice and catch them separately
pour the cherry soup on top of the custard apple soup in order to create a colorful
top layer

Yields: 2 serves
Preparation hints:
Decorate this soup with cherry leaves. Pour the cherry soup on top and use a small utensil to
create a swirl. .
New Zealand’s Kiwi Soup
Kiwis, pears, custard apples and bananas are great for soups as well as all stone fruits. They
add the creamy taste just by themselves and with such a high content of natural sugars and
carbohydrates they make one feel happy and satisfied.
Ingredients:
8 kiwis
2 persimmons
juice of ½ small lemon
some muscatels
1 tbsp maple syrup
Machine set up:

notch 1.
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soup.
alternate putting the kiwis, persimmons and the lemon juice through the machine
add the maple syrup to the soup
decorate with muscatels and serve chilled

Yields: 2 serves
Preparation hints:
For special occasions decorate the soup with a kiwi slice and position the muscatels around it
to make it look like a flower.
Gin Gin Soup
This is something for folks who like the idea of an exotic seduction. In my experience raw food
eaters jump straight into this soup, but for beginners it is hard to imagine the taste. I can
reassure you that this is only a matter of trying the wonderful taste and you will be convinced.
We are all humans with similar nutritional needs and instincts.
Ingredients:
½ celery stalk
slice of ginger
6 apples
½ cup cashew nuts
Machine set up:

notch 2.
paste.
first use the juicing strainer to juice the ginger with the celery
then exchange the strainers and use the mining strainer to mash your sliced apples
crush the cashews in a towel by kneading them with your hands
then stir the soup together adding all ingredients

Yields: 2 serves
Preparation hints:
Some people like a bit of white pepper in this dish.
Banana Soup
This soup is a great base for any fruit soup. Bananas are easy to mix with any seasonal fruit
such as pears, persimmons or apples. Kids also enjoy the taste of banana soup especially if
you mix in their favorite fruit.
95
Ingredients:
2 bananas
2 mangoes
¼ cup pecan nuts
¼ cup raisins
Machine set up:

notch 2.
paste.
let the bananas and the mangoes run through the guide
catch them in a bowl and give it a good twirl with the eggbeater
then put the nuts and raisins on top of the soup
ready

Yields: 2 bowls
Preparation hints:
To crush up the pecan nuts let them run through the guide once before you do anything else.
The bananas and the mangoes are both very soft fruits and you don’t have to chop them up
in order to put them into the guide. Just squash the whole fruit in or the big chunks: very quick,
very easy!
Banana Porridge
Porridge reminds us of cold winter days, a hearty meal and an open fire. Oats sustain in the
cold and the choice of fruit to add is yours to make.
Ingredients:
1 ½ cups oat grouts
1 banana
slice of ginger
4-5 dried apricots
3 tbsp raisins
for sweetening if needed use 2 tsp honey
Machine set up:

notch 2.
paste.
soak the oats for 5 hours then rinse them
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alternate putting the oats, the slice of ginger, banana and papaya through the guide
pour into bowls and garnish with raisins and honey

Yields: 2 serves
Preparation hints:
Be careful with the ginger. Start with a really small slice, you may even juice the ginger
separately and use the juice as a seasoning. The ginger adds a wonderfully spicy taste to the
dish when you find your own taste. You can warm up the porridge if it’s particularly chilly
outside by putting it in the oven at 40 degrees for ½ hour.
Berry Porridge
Berries have a very strong flavor in general. They are very healthy as they help blood to stay
alkaline. In Europe, berries are picked in the forests by people out walking which makes these
fruits cheap to eat and a pleasure to acquire.
Ingredients:
1 cup oat groats
1cup of raspberries, cherries and blueberries
¼ cup almonds
¼ cup hazelnuts
Machine set up:

notch 2.
paste.
first soak the oats for 1 hour
soak the almonds and hazelnuts together for 1 hour
then let the berries with the oats run through the guide together
then add the nuts and stir the paste
ready

Yields: 2 serves
Preparation hints:
Be sure to remove the stones of the cherries before you put them into the machine. You can
also use one cup of soaked barley with the oats and a teaspoon of honey if you would like to
play with the taste a little.
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C H A PT ER F OU R : W H A T K I D S , I N F A N T S A N D T OD D L ER S L I K E !
Contains:
Fairy Tinkerbell with tomato, pumpkin seeds, sunflower seeds and cauliflower
Mister Hedgehog with pears, raisins, almond sticks and green apples
Berry- Bears with raspberries, blueberries, strawberries and honey
Moon and Sun are having Fun with hazelnuts, passion fruit and dried prunes
Banana Bees with bananas, carob cream and raisins
Arielle’s Spearmint Smoothie with peppermint leaves, bananas and orange
Clown’s Pizza face with barley, avocado, tomato, black olives and spinach
Cucumber Sailing Boats with cucumbers, tomato, and carrot
Come let’s build a Snowman! with walnuts, pine nuts, coconut, dried pears, lemon
and raisins
Birdie’s Bird nest with macadamias, almonds, orange rind and dried apple
Where is Fred the Frog? with lettuce, avocado, parsley and mushrooms
Misses Apple belly with apple, apricot, blueberries, almonds and grapes
Peanut Bars with peanuts, honey, sesame seeds and dates
Chocolate Custard with bananas, dates, sweet carob, vanilla, water and cashews
Tiny Tots a) with organic carrot, broccoli and fresh peas
Tiny Tots b) with banana, apricot and peach
Many mothers have trouble getting their children to eat enough Living Foods. The dishes in
this chapter are specifically designed to taste and look great to children and will be a hit at
parties. Encourage children to participate and they’ll be more tempted to eat the end
product. I don’t have my own children yet but my mother fed me healthy food until I started
developing my own will for what I liked. I believe the way she fed me influences they way I
eat today. It feels normal for me to eat greens and fresh things while other children who
weren’t encouraged to eat these basic health foods have trouble staying away from chips
and fast foods. Instilling positive eating habits in your children is a very important role of
parenting.
Little kids snack:

Freeze orange and mango wedges to serve to your children. The little ones will particularly
love it. The older ones are fond of lemon, lime, grapefruit and orange juices frozen in ice
cube trays.
The Living Food Processor also processes cooked food wonderfully. If you don’t have a 100%
raw food diet please make the most of your machine and use it for preparing cooked foods
as well. It is very easy to process baby foods with a Living Food Processor. Steamed
vegetables, potatoes and other cooked vegetables are processed in the most careful way.
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Fairy Tinkerbell
A child enjoys the idea of fairies and their little activities. This dish is a filled tomato and you
feed your child’s imagination by telling them it’s Tinkerbells house.
Ingredients:
4 dark red tomatoes with green leaves
4 tbsp pumpkinseeds
4 tbsp sunflower seeds
1 small piece of fresh cauliflower
Machine set up:

cap onto the end of the drum by turning it counterclockwise until you feel it sits firmly.
Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise until it
reaches notch 1.
paste.
cut off the upper part of the tomato and keep it for a lid
take out the insides of the tomato with a teaspoon
mix the inside of the tomato with cauliflower and the seeds
run the mixture through the guide once
fill the paste into the tomato houses and close the lid
ready

Yields: 4 kids’ serves
Preparation hints:
This meal is best eaten among nature…. on the grass in the garden.
Mister Hedgehog
This is a lovely dish for kids’ birthday parties.
Ingredients:
3 pears
8 raisins
4 blueberries
20 almonds
½ cup almond sticks
2 green apples
Machine set up:

notch 2.
paste.
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cut 2 pears in halves and remove seeds
cut the apples and 1 pear into small slices and remove the seeds
run the apples and pear through the guide together and catch the fine puree
divide the puree into 4 equal amounts and spread onto 4 plates
now stick the almond sticks into the pear halves as if they were the spikes
make 4 feet using the almonds and one as a tale in the back
place the bodies on top of the ‘green apple grass’
now make a nose using a blueberry on the pointy end
carve little holes into the pear in order to place the raisins as eyes

Preparation hints:
Make sure you place the pear half onto the plate with apple puree, once you have already
stacked all the almonds in. Otherwise the pears and apple puree may slip off the plates. Very
ripe pears are best for this dish.
Berry - Bears
I like to think the name ‘berry’ really originated from bears that loved to pick them from the
trees. I imagine stone-age people watching those bears ‘berry picking’ and thought to
themselves they would call them small ‘berries.’
Ingredients:
1 cup raspberries
2 cups strawberries
2 cups blueberries
2 tbsp honey
Machine set up:

notch 2.
paste.
take half of the mixed berries and run them through the guide
put the paste in 4 bowls
put the remaining mix of berries in the 4 bowls with a big drop of honey on top

Preparation hints:
While you prepare this dish, tell your kids the bear story and make bear sounds as you begin
to eat. Tell kids that honey is very good for you and that bears knew it along. They stole honey
from the bees although they would get stung.
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Moon and Sun are having Fun
Moon and sun are continuously playing hide and seek. When one is awake the other is
asleep. I tell them that the sun has to take a rest sometimes because he is so busy warming
up the earth. To create a peaceful relationship between them, they are playing together
and building a sandcastle to eat.
Ingredients:
1 ½ cup dried prunes without stones
3 cups hazelnuts
4 passion fruits
Machine set up:

notch 2.
paste.
first let ½ cup hazelnuts run through the guide and catch the powder separately
then let the rest of the hazelnuts and the prunes run through the guide together
form 4 pond-shaped castles on 4 plates
open the passion fruits and pour them into the castles
sprinkle now the hazelnut powder on top

Preparation hints:
Let your kids make the castle themselves and tell them the story of the moon and sun building
the castle together.
Banana Bees
As kids we were fond of chocolate-coated bananas. I am sure every kid will love the taste of
these and they contain no sugar or dairy products!
Ingredients:
4 bananas
8 raisins
4 heaped tsp carob
2 tsp honey
4 tsp water
½ cup hazelnuts
½ cup sunflower seeds
Machine set up:

notch 2.
paste.
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peal all bananas
cut 3 fine slices of each banana to serve as wings later
mix the carob, honey and 4 tsp of water
make 2 deep cuts on top of each banana where you will place the wings
then coat the banana in brown stripes like a bee’s body
use raisins as eyes in the front
stick the wings into the banana bee and make sure the bees don’t fly away!
now take the nuts and let them run through the guide on notch 1
take the nutty powder and place each bee on top of the nutty plate

Yields: 4 kid’s serves
Preparation hints:
Use a small brush to paint the stripes on the banana.
Arielle’s Spearmint Smoothie
Kids love the taste of spearmint but most common spearmint shakes have an unreasonable
amount of sugar. Give this a try:
Ingredients:
4 oranges
2 bananas
4-5 peppermint leaves
Machine set up:

notch 2.
paste.
first use the juicing function on notch 2 and juice the oranges and spearmint leaves
then run the bananas through the mincing guide several times
now mix the juice and banana paste with a whisk until you have a frothy smoothie

Yields: 4 glasses
Preparation hints:
Make the juices first so you don’t have to clean out the machine when you start with the
bananas. The bananas need to run through the guide several times in order to break down
their thick consistency.
Clown’s Pizza face
Mothers often ask me how they can encourage their kids to eat raw savory dishes. My
personal experience is that kids naturally love to eat raw vegetables but it is we grown ups
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who have difficulty in seeing this as normal. Eating raw will be fun for you and your kids as
they look at these funny faces.
Ingredients:
½ cup barley, soaked overnight
1 ½ cup sunflower seeds, soaked over night
4 black pitted olives
½ tomato
2 avocados
2 carrots
4 cherry tomatoes
Machine set up:

Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise.
paste.
turn the mincing nozzle to notch 2
slice the carrots and run them through the machine
then let the avocado run through the guide and catch them in another bowl
now mix the barley with the sunflower seeds and a pinch of sea salt
let this mixture run through the guide separately
now divide the barley paste into 4 parts and form round loafs
spread a thin layer of avocado cream on top
cut an olive in half for the eyes
make the nose from a cherry tomato
slice a tomato in a moon shape for a mouth
make funny hair from the minced carrots

Yields: 4 pizza faces
Preparation hints:
Play around with the hairstyles using the carrot. Make ponytails for the girls and short curls for
the boys. Try edible flowers from the garden as well.
Cucumber Sailing Boats
You don’t really need a Living Food Processor to make these boats except for the tomato
paste. The recipe is so great for kids that I really wanted to include it.
Ingredients:
1 cucumber
1 thin carrot
2 tomatoes
Machine set up:

paste.
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slice the cucumber in the middle and cut it in halves again to get 4 pieces
cut a thin slice from each piece of cucumber
slice the carrot into 4 long slices
cut each slice in two, with one slightly longer then the other one and both with a tip
you should now have 8 pieces, 4 longer ones and 4 shorter ones
run tomatoes through on notch 2
now make the sailing boats by piercing the carrot stick into the cucumber body,
make a tiny hole into the cucumber with a knife where you want to stick them in
a long one on one end and a short one on the other end
then spread the tomato paste on top of the body around the carrots
to make the sails now cut the thin slices of cucumber into a triangular shape and stick
it onto the carrot
ready

Yields: 4 boats
Preparation hints:
You can also peal your cucumber and use this to create the appearance of water by laying
it around the boat.
Come let’s build a Snowman!
This is a lovely dish to make at Christmas time. Snow fascinates children even if they have
never seen it. Tell your children a fairy tale set in the snow then make these treats and they will
love them.
Ingredients:
2 cups walnuts
1 cup currants
½ cup dried pears
4 pine nuts
½ cup fine coconut shreds
2 tbsp lemon juice
Machine set up:

Then screw the Mincing Nozzle onto the drum cap turning it counterclockwise to
notch 1.
paste.
make a paste from the walnuts, lemon juice, raisins and dried pears
leave 12 raisins for decoration
form 8 balls in 2 different sizes from the paste
roll the balls in coconut shreds and ‘build a snowman’
make eyes using the pine nuts and use raisins for the eyes and coat buttons
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Preparation hints:
We make snowmen with hats and brooms where I come from. A half walnut shell will make a
great hat while a broom can be made from a garden twig with a piece of dried pear at the
end.
Birdie’s Bird nest
This is a particularly nice recipe for the little ones because it is like making mud or sand cakes
but without the muddy mess.
Ingredients:
2 cups macadamia nuts
1 cup almonds
½ cup dried apples
1 tbsp orange rind
Machine set up:

notch 2.
paste.
put a mix of nuts and dried apples through the machine, keeping 12 macadamias
aside
add the orange rind to the paste
form 8 little eggs the size of an olive
from the rest of the paste make 4 bird nests and put the little eggs and macadamia
nuts in them

Yields: 4 nests and 20 eggs
Preparation hints:
Serve the bird nests on spinach or roll the eggs in cinnamon or sweet carob for a colorful
variation.
Where is Fred the Frog?
We can’t find him because he is hiding among the foliage around the pond. With the
liveliness of a child’s imagination, don’t be surprised if one of the kids find Fred anyway.
Ingredients:
8 cup like lettuce leaves
3 avocados
8-10 mushrooms
bunch of parsley
chives if wanted
bunch of spinach
½ cup of water
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4 dandelion flowers
small bunch dandelion leaves
4 green olives
Machine set up:

notch 1.
paste.
run the mushrooms and avocados through the guide
add water to the mixture and chives if you wish
form a pond using two lettuce leaves and pour the soup into the middle
cut the olives and throw them into the pond
let a dandelion flower float on top
decorate the surrounds of the pond with parsley, dandelion and spinach leaves

Yields: 4 ponds
Preparation hints:
Use cucumber and broccoli instead of the herbs around the pond. Dark green leaves and
vegetables are an important source of iron and other minerals and we should all get
accustomed to eating these on a regular basis.
Misses Apple Belly
Misses Apple belly is a great dish for any season. Apples are always in reasonable supply and I
suggest the addition of grapes and apricots, but any other fruit of the season will taste great
as well.
Ingredients:
5 colorful apples
12 apricots
½ cup almonds (soaked for 1 hour)
bunch of black and white grapes
tooth picks
1 cup blueberries
cinnamon
Machine set up:

notch 2.
paste.
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make a paste from the apricots, almonds and an apple
sprinkle cinnamon into the paste and stir well
take the toothpicks and stick them on top of the apple
pierce grapes of different colors and shapes onto the toothpicks to create a funky
hair style
with the help of toothpicks, make eyes from the blueberries and a small grape for the
nose
now place each apple on top of a plate with a mashed fruit mixture
sprinkle remaining blueberries and begin your meal

Preparation hints:
To give Misses Apple belly a mouth, simply carve a mouth-like bow into the apple. You can
make different face expressions for the different apples.
Peanut Bars
Peanut bars are a great source of vitamin E, vitamin B complex, protein, zinc and iron. Ideal
for a child’s lunchbox.
Ingredients:
2 cups of peanuts
1 cup sesame seeds
4 dates
2 tbsp cold-washed honey
juice of ½ small orange
Machine set up:

notch 1.
paste.
put the peanuts, dates, honey and ½ cup sesame seeds through the guide together
then add ¼ cup of sesame seeds to the paste
make a flat bottom and cut into 12 square bars
dip one side of the bars into the sesame seeds

Yields: 12 bars
Preparation hints:
Use a knife to lift the peanut bars from your preparation board. Add crushed peanuts to the
paste to make them crunchier.
Chocolate Custard
This custard is high in fiber, potassium and zinc and is therefore a valuable source of food for
kids. Finally they can enjoy a dish that is usually only served as a dessert. I was told a story
107
about a boy who couldn’t understand why he could only eat a small amount of dessert,
which he loved, while he had to force down his main meal. When he came to practicing raw
food nutrition later in his life, he said he finally reached the point where every meal tasted like
a dessert to him and he could eat as much as he liked because all the food is healthy.
Ingredients:
bananas
1 cup of cashew nuts
4 heaped tbsp sweet carob
1 vanilla pod
8 dates
2 tbsp water
Machine set up:

notch 1.
paste.
peal the bananas and cut them into several big chunks
remove the date pits and shop them quite small
let the whole mixture run through the guide together
now mix the carob with the water and mix the liquid into the custard

Preparation hints:
To decorate and bring some variation to the custard, add sliced banana, raisins, nuts or even
honey if you having a particularly sweet tooth. Put it into the fridge for ½ an hour and serve
chilled. Hmmm.
Tiny Tots a)
Carrot, broccoli and peas are 3 common vegetables that digest well together. These foods
are high in fiber, protein, vitamins and minerals that your child will benefit from.
Ingredients:
2 baby carrots
½ cup fresh peas
1 small piece of broccoli
Machine set up:

notch 2.
paste.
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wash the vegetables thoroughly and cut into chunks
feed all the vegetables together through the guide twice

Yields: 1 toddler serve
Preparation hints:
I really recommend using organic produce for infants. Buy everything as fresh as possible and
use it as soon as possible so your child receives the maximum nutritional benefits. Serve the
food at room temperature.
Tiny Tots b)
Like ‘Tiny Tots a)’ ‘Tiny Tots b)’ is also only a recommendation. You know what fruits or
vegetables your child needs most. Use organic produce in season. Whatever you eat raw,
your child can too.
Ingredients:
1 banana
2 apricots
½ peach
Machine set up:

notch 2.
paste.
peal the bananas and cut them into several big chunks
wash the stone fruits thoroughly, remove the pits and chop
let the whole mixture run through the guide together

Yields: 1 toddler serve
Preparation hints:
Use ripe fruits for this dish, as apricots can be quite sour if they are not fully matured. Feel
inspired by this dish and prepare your entire baby food mixtures with your Living Food
Processor for the health and happiness of your children. It is so easy.
109
110
C H A PT ER F I VE : S OU PS , S A L A D S & S EA S ON I N G S
Contains:
Field Mushroom Soup with field mushrooms, peanuts and parsley
Soup of the Day with tomato, basil, oregano, black pepper and lemon flowers
Japanese Seaweed Soup with seaweed, avocado and macadamia nuts
Fairy Soup with honeydew melon, pistachio nuts, onion, spinach and nasturtium
flowers
Garden Herbal Delight Soup with peas, broccoli, carrot and water
Mom’s Radish Salad with white radish, mayonnaise, fresh pepper and lemon
Sweet & Sour Corn Salad with red cabbage, corn, pineapple and Braggs
North African Cucumber Salad with cucumber, onion, garlic and radish
Carrot-Orange Salad with carrot, orange, raisins and honey
Do Me Doolittle Dandelion Salad with dandelion, dandelion flowers, Cos lettuce,
alfalfa sprouts and zucchini
German Picnic Salad with apple, celery tuber, beetroot, white cabbage and
muscatel grapes
Green Cabbage Salad with cabbage, apple cider vinegar, hibiscus and borage
flowers
Coleslaw with cabbage, carrots, onion and mayonnaise
Capsicum Salad on Lettuce Leaves with caraway, anise, red, green and yellow
capsicum
Burgundy Salad Mix with a large variety of different lettuce leaves, marinated
mushrooms, green olives, cherry tomatoes, cauliflower and fresh coriander
Chick Chicory Salad with chicory, kohlrabi, banana, onion and pineapple
Italian Dressing with olive oil, black olives, red capsicum and semi sun-dried tomatoes
Walnut Dressing with walnuts, nettle seeds, celery and avocado
Master Mustard Dressing with mustard powder, mango, lemon and olive oil
Rosemary’s Herbal Dressing with watercress, flaxseed oil, borage and rosemary
Sound Sesame Dressing with sesame oil, sesame seeds, chilli and pepper
Earth Wise Dressing with avocado, chives, parsley and pumpkin seeds
111
Whenever you mince anything with a Living Food Processor you should scrape out the
leftovers from the parts when you open the machine so you don’t waste any food. When you
prepare dishes like the soups you can mince several things after another and you don’t need
to clean the machine as everything will be mixed together as a soup.
A little salad preparation trick: Place an inverted saucer on the bottom of the salad bowl to
stop the dressing forming a pool and making the salad soggy. It is best to eat salad
immediately after you have dressed it but using a saucer in the bowl keeps the salad crispy
throughout the night.
112
Field Mushroom Soup
This is a delicious little soup, try it.
Ingredients:
1 ½ cups water
2 cups field mushrooms
¾ cup fresh peanuts
a couple of parsley leaves
sea salt
Machine set up:

notch 2.
produce.
Slice 1 mushroom, cut the rest into cubes
then chop the parsley and slice ½ mushroom into small pieces
make a paste from the peanuts by running them through the machine twice
mix the peanuts with water until a creamy liquid is made
let the mushrooms run through the guide twice
then mix them into the peanut soup together with some salt
decorate with parsley and mushroom slices

Yields: 2 serves
Preparation hints:
Pick you own mushrooms for an exciting taste and a great Sunday morning hobby. Just be
aware that many field mushrooms are toxic, some even have hallucinogenic qualities, which
might lead to a huge drama at the dinner table. Add to the soup as many herbs as you wish.
Mushrooms have served as food for humans for over 3500 years. They are one source of
vitamin B12 for a vegan or vegetarian diet. Mushrooms also contain as much niacin as meat,
and are very filling.
Soup of the Day
Tomatoes have also been called “Love-apples”. Love is a great think to feel every day so
that’s is why I’ve named this the Soup of the Day. Love every day as if it’s your last. Express all
the gratitude and celebrate the creation around you.
Ingredients:
8 tomatoes
pinch of sea salt
pinch of black pepper
1 tsp fresh dill weeds
2-3 basil leaves
2 carrots
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1 tsp olive oil

handful lemon flowers
Machine set up:

screw the Juicing Nozzle onto the drum cap turning it counterclockwise onto notch 0.
machines Pulp Discharge Outlet in order to catch the produce.
cut the carrots and tomatoes into slices
mix all ingredients in a bowl together
run everything through the Juicing Function together on notch 2
decorate the soup with lemon flowers

Yields: 2 serves
Preparation hints:
Tomatoes are more difficult to juice due to their liquid consistency. Juice the mixture one time
on nozzle 1 and on notch 3 if the pulp is still too mushy. Try mixing the pulp back into the soup
for more fiber.
Japanese Seaweed Soup
This soup can be used as base for any other soup and transformed by using different
seasonings.
Ingredients:
2-3 avocados
2 cups of water
½ sheet seaweed
¼ cup macadamias
handful sprouted sunflower seeds
2 tsp olive oil
5 chives
Machine set up:

• First place the Mincing Strainer into the drum and onto the screw. Attach the
drum cap onto the end of the drum by turning it counterclockwise until you
feel it sits firmly. Then screw the Mincing Nozzle onto the drum cap turning it
counterclockwise onto notch 1.
• Place a big bowl under the machines Pulp Discharge Outlet in order to catch
the produce.
• Always be sure to start the machine before you enter anything into the Guide
and keep the machine running until finished.
chop the chives finely
let the seaweed, macadamia nuts and avocados run through the guide together
until you get a smooth paste
mix oil and water into this paste
sprinkle with chopped chives and sunflower seed sprouts
114

Yields: 2 serves
Preparation hints:
Seaweed has an intense taste. Many people take their time to get used to it but please
persevere if you are one of these people because it is an ideal natural food supplement. Start
with a small amount if the taste doesn’t appeal to you in the beginning. If you like Japanese
Sushi you’ll probably like this soup as well.
Fairy Soup
This is a soup of contrast and one of my favorites using exotic honeydew melon, pistachio
nuts and spring onions.
Ingredients:
1 ripe honeydew melon
¼ cup of pistachio nuts
1 tsp honey
½ avocado
1 spring onion
½ garlic clove
small bunch of spinach leaves
3-4 nasturtium flowers
Machine set up:

notch 2.
produce.
blend the melon, garlic, spring onion and avocado with the mincing function
change over to the juicing function
juice the spinach
mix the spinach juice with the soup
crush the pistachios roughly and roll in the honey
then sprinkle them onto the soup together with the nasturtium flowers

Yields: 2 serves
Preparation hints:
Use this honeydew slices from a melon that has been stored at room temperature. You can
decorate the table with dandelion blossoms and leaves. If you prefer a thinner soup just add
some water to the mixture before you decorate it and stir well.
Garden Herbal Delight Soup
One of my favorite’s!
Ingredients:
1 cup peas
½ cup broccoli
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4 carrots
6 snow peas
handful of green lentil sprouts
¼ onion
sea salt
water
Machine set up:

notch 2.
produce.
blend the peas and broccoli with the mincing function
change to the juicing function
juice the carrots and onion
stir the juice into the paste
season with salt and sprinkle the sprouts on top

Yields: 2 serves
Preparation hints:
Decorate the table with dandelion blossoms and leaves. If you prefer a thinner soup, add
some water to the mixture before you decorate it and stir well.
Mom’s Radish Salad
My mom used to make this radish salad when I was a kid, using cream instead of
mayonnaise. I invented a recipe that tastes almost identical but is free of dairy products.
Ingredients:
• 1 white radish
• juice of ½ lemon
• 1 tsp sea salt
• 1 tbsp mayonnaise
• 2 tbsp of water
Machine set up:

notch 2.
produce.
let the radish run through the guide
sprinkle the sea salt on top and let it soak while you make the mayonnaise
make mayonnaise ( see mayonnaise recipe)
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mix the mayonnaise with lemon juice and water

then stir into the salad

Yields: 2 serves
Preparation hints:
If you want a milder taste, soak the radish with the salt. This salad is so juicy and tasty that it
often feels sufficient as a meal on its own.
Radish is rich in vitamin C and dietary fiber and will certainly never make you fat. It cleanses
the skin and is good for the liver and gallbladder.
Sweet & Sour Corn Salad
The popularity of sweet and sour dishes grew when Asian cuisine entered Western culture.
Sweet and Sour dishes are easy to achieve with raw foods.
Ingredients:
2 cups fresh corn kernels
2 cups finely chopped red cabbage
½ red onion
Dressing:
¼ pineapple
1 slice of lemon
3 tsp Bragg’s
1 small clove garlic
Machine set up:

produce.
let the cabbage and onion run through the guide on notch 1
cut the corn kernels off the corn
mix them in a bowl together
change the machine set up to the juicing function
use the Juicing Strainer and the Juicing Nozzle on notch 2
peal the pineapple and lemon
make a juice from the pineapple, lemon and garlic
spice with the Bragg’s
then mix under the salad

Yields: 2 serves
Preparation hints:
The finer the cabbage is chopped, the finer the taste becomes. The taste and color
combination of this salad is magnificent and can be further enhanced by placing lettuce
leaves inside your salad bowl as a bed for this salad. It is ideal for a dinner party.
117
North African Cucumber Salad
This salad is what you would want to eat in the heat of an Arabian country, sitting under a
nomad’s tent somewhere in the stillness of a dessert.
Ingredients:
• 2 cucumbers
• bunch of radish
• ¼ onion
• 1 clove garlic
• pinch of salt
Machine set up:

notch 2.
paste.
run the cucumbers and ½ of the radishes through the mincer
mince the onion and the garlic with a pinch of salt
finely slice the remaining radishes
serve the salad a plate, then paste the onion-garlic mixture on top
decorate with the radish slices

Yields: 2 serves
Preparation hints:
The dish is wonderful if you don’t peal the cucumbers. It is a light delight that serves well with
uncooked pizza bread.
Carrot-Orange Salad
This recipe comes from my mother’s explorative cooking.
Ingredients:
4 medium carrots
½ cup raisins, soaked for ½ hour
1-2 tsp of honey
2 oranges
juice of ½ lemon
½ cup sunflower sprouts
Braggs
Machine set up:

notch 1.
paste.
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keep the machine running until your finished.
wash and cut the carrots into long slices
mince them coarsely on notch 1
peal the oranges and cut them into small squares
now mix the honey with the lemon juice and some Braggs until you have a spicy
sauce
mix now the salad with raisins, oranges and the dressing
scatter sunflower sprouts on top

Yields: 2 serves
Preparation hints:
Use sunflower seeds instead of the sprouts, and soak them with the raisins for a fresher taste.
“Do Me Doolittle Dandelion Salad
Dandelion is the forgotten herb with lots of healing properties. You can find it almost
anywhere. There is some evidence of anti-tumor benefits, as well as relief from the pain of
rheumatism.
Ingredients:
1 small Cos lettuce
1 large zucchini
thick bunch of dandelion
bunch of alfalfa
olive oil
lemon juice
salad herbs mixture
4 dandelion flowers
Machine set up:

notch 1.
Place a big bowl under the Pulp Discharge Outlet in order to catch the produce.
wash the lettuce and cut into small stripes
keep 4 large leaves at the side
slice the zucchini and together with the dandelion and the alfalfa let it run through
the guide
make a seasoning from the lemon juice, olive oil and salad herbs
mix the zucchini with the cut up lettuce and place the mixture into the 4 lettuce
leaves
pour the dressing over it and sprinkle dandelion petals on top

Yields: 2 serves
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Preparation hints:
I pick salad herbs fresh from my garden depending on the season. Parsley with coriander and
basil are my favorite. Only a small amount is needed to refine the soft taste of zucchini.
German Picnic Salad
Germany is renown for Sausages and ‘Sauerkraut’. These meals are usually accompanied by
a sweet salad, a traditional recipe of the farming community. My own grandmother would
prepare a salad similar to this recipe to go along with barbecues. I invite you to be apart of
this old tradition.
Ingredients:
3 golden delicious apples
1 celery tuber
1 beetroots
¼ white cabbage
juice of ½ lemon
1 tsp honey
1 cup white grapes
Machine set up:

notch 1.
paste.
let apples, cabbage, carrots and celery run through the guide
then mix the honey with the lemon and grapes
stir with the salad and enjoy.

Yields: 2 serves
Preparation hints:
I use muscatel grapes for this recipe, preferably seedless ones. It is important to choose a
fresh celery tuber and to peal it well for a creamy flavor. Don’t forget to remove the pips
from the apples before grinding as they contain toxic substances when eaten in high
quantities.
Green Cabbage Salad
The Japanese for many reasons uses green cabbage. Cabbage is a most useful vegetable,
rich in vitamin C, minerals, dietary fiber, vitamins and potassium. Cabbage is tasty, available
throughout the year and reasonably priced.
Ingredients:
½ green cabbage
apple cider vinegar
2 tbsp Bragg’s
pinch of sea salt
a couple of borage flowers
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4 hibiscus flowers
honey
1 tbsp olive oil
Machine set up:

notch 1.
paste.
let the cabbage run through the guide
then soak it in the vinegar overnight
drain the liquid from the cabbage the following morning and add the Bragg’s, the oil
and the flowers
stir and finish up with a pinch of salt and some honey

Yields: 2 serves
Preparation hints:
This version is like a ‘pickled’ salad. It is also possible to make the salad straight away. Instead
of soaking the cabbage over night, simply make a salad dressing from vinegar, oil and the
Bragg’s and serve immediately. If those flowers are not in season they are interchangeable
with any edible flower mentioned in the ingredient glossary.
Coleslaw
Coleslaw can also be a living salad if you use a raw homemade mayonnaise.
Ingredients:
¼ green cabbage
1 medium carrot
½ onion
‘Homemade Mayonnaise’
pinch of sea salt
a couple of nasturtium flowers
tsp honey
Machine set up:

notch 1.
paste.
let the cabbage, the onion and the carrots run through the guide
then make the ‘Homemade Mayonnaise’ from chapter six
stir 4 tbsp of the mayonnaise into the salad and add a pinch of salt & ½ tsp honey
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Yields: 2-3 serves
Preparation hints:
Add an extra tablespoon of lemon juice into the mayonnaise for this recipe.
Capsicum Salad on Lettuce Leaves
Summer is a time of vibrant, fresh foods. To brighten up a gloomy winter’s day, use those
bright gifts of nature, the capsicum that are usually available throughout the year.
Ingredients:
1-2 green capsicums
1-2 red capsicums
1-2 yellow capsicums
caraway seeds
anise
pepper
2 tbsp lemon juice
2 tbsp olive oil
Machine set up:

notch 2Place a big bowl under the machines Pulp Discharge Outlet in order to catch
the paste.
wash and slice the capsicum
spread a mix of all the spices and oil around and spread the capsicum
then let the capsicum run through the guide adding the rest of the oil and lemon juice
while the machine is turning
run the different colored capsicums through separately then combine to create a
brilliant mix of colors

Yields: 2 serves
Preparation hints:
You may find it hard to imagine running the capsicum and all the spices through the
machine together. When I first started working with the Living Food Processors it amazed me
how evenly the taste spreads through salads if I put it all in together with the dressing. This is
especially important when using seeds such as mustard, caraway or anise. They are ground
into the vegetable and their uncooked potential unfolds.
Burgundy Salad Mix
The actual ingredients become the dressing in this recipe. Raw foods should be eaten with
completely whole and unprocessed foods. A cold pressed olive oil is still raw and I don’t mind
using it, although in nature we would not get such a high concentration of oil by eating the
olives or nuts on their own.
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Ingredients:
250g salad mix (cos, iceberg, rocket, mizuna and beetroot leaves)
½ cup field mushrooms
½ cup green olives
2 branches fresh coriander
¼ cauliflower
8 cherry tomatoes
2 Roma tomatoes
Machine set up:

notch 2.
paste.
Run the coriander, mushrooms, olives and Roma tomatoes through the nachine
several times until you get a smooth paste
cut the cherry tomatoes in half
cut the cauliflower into small chunks
now mix the paste with the cherry tomatoes and the cauliflower
place this on a green leafy mix

Yields: 2 serves
Preparation hints:
Use whatever lettuce mix you prefer or try spinach for a change. I can tell my body is deeply
satisfied with a strong flavored leafy mix.
Chick Chicory Salad
Chicory is a fine lettuce that is very earthy and juicy with much more substance than
common lettuces. I’m sure you will be surprised by the wonderful flavor of chicory and
kohlrabi root.
Ingredients:
2 kohlrabi
6 chicory
1 banana
½ small red onion
¼ pineapple
grapeseed oil
salt and pepper
Machine set up:

notch 2.
produce.
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cut the chicory into fine slices and pull it apart
run the kohlrabi, onion and banana through the guide
cut the pineapple into small chunks
now mix everything together

Yields: 2 serves
Preparation hints:
Serve chilled.
Italian Dressing
Fresh lettuce leaves drizzled with a quality olive oil makes your mouth water. This is a delicious
seasoning for a fresh summer salad, served on the terrace by candlelight.
Ingredients:
½ cup black olives
3 tbsp olive oil
¼ cup semi sun-dried tomatoes
¼ red capsicum
juice of 1 lemon
basil
Machine set up:

notch 2. Place a big bowl under the machines Pulp Discharge Outlet in order to catch
the paste.
run the tomatoes, olives, capsicum and basil through the mincer on notch 2
mix the paste with the lemon juice and olive oil
ready

Yields: for 1 bowl of salad
Preparation hints:
Do not forget to pit the olives before putting them through the mincer.
Walnut Dressing
Walnut dressing tastes great on spinach salad, rocket, deep green leafy vegetables and
vegetables with strong flavors.
Ingredients:
1 cup walnuts
2 tbsp walnut oil
1 small piece celery tuber
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½ avocado
2 tbsp lemon juice
water
pinch of sea salt
Machine set up:

notch 2.
paste.
run the walnuts, avocado and celery through the mincing strainer on notch 2
mix the oil and lemon juice into the paste and season with a pinch of sea salt and
water according to your taste.

Preparation hints:
Instead of using walnut oil, run another ½ cup of walnuts through the mincer on notch 2 a
couple of times. You will get a very fine nut butter, which makes a great base for this dressing,
and you’ll only need to add a bit more water to make the seasoning perfect.
Master Mustard Dressing
Mustard is one of the true taste sensations of nature. It’s so spicy without being salty and can
transform any dish into an incredible taste experience. It can be strong for those wanting to
give their taste buds a shakeup, or toned down for those sensitive souls.
Ingredients:
4 tbsp olive oil
½ cup fresh green pitted olives
1 tsp mustard powder
juice of ½ lemon or ¼ cup apple cider vinegar
water
½ tsp honey
½ mango
Machine set up:

notch 2.
paste.
put all the ingredients into a bowl together
pour the mixture slowly into the guide and catch the ready to eat dressing
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Preparation hints:
When you let the dressing run through the guide, switch off the machine and keep the bowl
under the outlet. Remove the drum cap slowly and catch the rest of the dressing into your
container.
Rosemary’s Herb Dressing
Herbs inspire us and their scent makes us feel good inside and out. They not only taste
fantastic but also smell wonderful. Rosemary is said to have aphrodisiac, mood enhancing
and energizing properties.
Ingredients:
1 tsp rosemary leaves
1 borage leaf
small bunch watercress
juice of ½ lemon
2 tbsp flaxseed oil
water
Machine set up:

notch 1.
paste.
mince the watercress and the borage finely
mix the paste with the oil, lemon juice, water and the herbs

Preparation hints:
Rosemary picked fresh from the garden is best!
Sound Sesame Dressing
A fine dressing for a fresh spinach salad with mango.
Ingredients:
½ cup sesame seeds
2 tbsp sesame oil
1 tsp pepper seeds
1 small dried chili husk or a pinch of chili powder
juice of ½ lemon
pinch of salt
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Machine set up:

notch 2.
paste.
put the pepper seeds and the chili husk through the mincing function
mix this powder with the lemon juice, oil, sesame seeds and some salt

Preparation hints:
This is a hot dressing. It goes well on top of mushroom salads, lettuce and avocado. Enjoy it.
Earth Wise Dressing
Mother Earth is wise in her repeated gifts that make us rejoice in taste, looks, great health and
vitality. A Living Food Processor assures a totally natural way of food preparation – Alive and
Whole.
Ingredients:
1 avocado
¼ cup pumpkin seeds
juice of ½ lemon
½ cup green pitted olives
3 tbsp olive oil
1 small chili husk
small bunch of parsley
5-7 long chives
water
Machine set up:

notch 1.
produce.
on notch 1, mince the chives, chili husk, parsley, avocado and pumpkin seeds
mix the paste with the oil, lemon juice and olives
add some water

Preparation hints:
You can keep this salad dressing in the fridge for 4-5 days.
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C H A PT ER S I X : B R EA D S , C R A C K ER S A N D D I P S
Contains:
Pesto Pesto with basil, parsley, garlic and pine nuts
Coriander Pesto with coriander, parsley and walnuts
Homemade Mayonnaise with fresh free-range farm eggs, olive oil and lemon
Vegan Mayonnaise with avocado, lemon and olive oil
Avocado Dip with avocado, nasturtium leaves, flowers and kelp
Beetroot Dip with beetroot, avocado, coriander, thyme and oregano
Toscanny Dip with tomatoes, avocados, basil and salt
Nutty Dip with hazelnuts, chili, tomatoes and honey
Homemade Hommus with sprouted chickpeas, garlic, lemon and kelp
Sweet Avocado Dip with avocado, dried pear and honey
Olive Paste with green or black olives, chili and garlic
Raspberry Jam with raspberries and honey
Blackberry Jam with blackberries and honey
Nut Butter using any soaked nut of your choice
LSA Nut Mix with sunflower seeds, linseeds and almonds
Sunflower Syrup with sunflower sprouts, maple syrup and calendula or dandelion
flowers
Creamed Cheese with avocado, sunflower seeds, mustard powder and olive oil
Herbal Cheese Dip with sunflower seeds, olive oil, lemon and capsicum
Gemma Gemstone’s Carrot Dip with alfalfa sprouts, carrots, lemon, olive oil and
coriander
Plain Rye Cracker with rye, sunflower sprouts and water
Sprouted Bread with onion, sunflower sprouts and sprouted wheat
Corn Flat Loaf with corn, olive oil, thyme and barley
Warm Walnut-Champignon Buns with champignons, caraway and buckwheat
Pizza Bread with sprouted white wheat and vegetable salt
Quinoa-Seaweed Crackers with quinoa, sesame seeds and seaweed
Garlic-Herb Crackers with sprout mixture, basil, almonds and garlic
My Sister’s Barley-Carrot Sticks with sprouted barley, flax seeds, onion, carrot and
cumin
Sweet Cinnamon Snails with sprouted wheat, raisins and cinnamon
Think ahead when making dips, breads, crackers and grinding flours. Dried breads and
crackers can be stored easily for two weeks in a dry, airtight container so make more than
you need for one meal and you will always have something available to eat with salads, dips
or on their own any time you feel hungry. Flour can be kept in an airtight container for much
longer so make as much as you like. Dips can be kept in the fridge for 2-3 days and most of
the time develops an even greater flavor when they are a day old. Enjoy the remaining left
over portions over the next few days and save yourself some work.
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Whenever you mash anything with a Living Food Processor to make dips you should scrape
the strainer and the screw for leftovers so you don’t waste anything.
Note: Wheat, rising agents, gluten and yeast are hidden allergens and many people suffer
with food intolerances. Most wheat allergies are due to the gluten found in the wheat berry.
Sprouted wheat doesn’t yet contain a grain berry and therefore has no gluten. Nor does
Living Food contain rising agents and isn’t made with yeast. Most dishes that contain hidden
allergens are not part of a Living Food diet and people with allergies can enjoy most of the
Living Food. Allergies have also shown to disappear when the body was able to eliminate
vast amounts of toxins after having living Food for a while. You may be able to eat raw wheat
or sprouted wheat without getting an allergy from it if you are not sure with any of the dishes
that may contain an allergen for you please be careful and in serious cases I advice you to
consult your physician.
Preparation hints for making breads and crackers

There are several ways of drying breads and crackers. One is to leave them for around 12
hours in the sun or covered with a towel inside. In these cases, I suggest you make the bread
the day before you want to use it to assure the dough is fully dried. Another way to dry bread
is with a dehydrator or in the oven below 40 degrees. Depending on your own dehydrator
there should be a suggested time to dry grains in your instruction manual, usually 4- 14 hours
are needed to dry breads. Check the dough and take the bread out when it is the way you
like it, the advantage here is that you can enjoy your bread warm!
130
131
Pesto Pesto
Pesto Pesto is the quickest pesto you’ll ever make. Its natural flavor is a real appetizer and
stimulant.
Ingredients:
1 ½ cups basil
finger thick bunch of parsley
1 clove of garlic
1 cup pine nuts
juice of ½ lemon
2 tsp olive oil
Bragg’s
Machine set up:

notch 2.
produce.
Run the basil, parsley, garlic and pine nuts run through the guide together until you
get a smooth paste
mix the oil and lemon juice into the paste until smooth
spice with Bragg’s

Yields: 1 bowl
Preparation hints:
Let the machine pull the herbs through and throw the pine nuts in gradually. Keep in the
fridge for a harder paste.
Pine nuts are a good source of vitamin E and a range of minerals. They add a delicious
cheesy flavor to all savory dishes.
Coriander Pesto
If you love coriander, you’ll love coriander pesto. It tastes great on pasta, crackers and fresh
vegetables.
Ingredients:
1 cup coriander
½ cup parsley
juice of ½ lemon
1 clove garlic
1 cup walnuts
2 tsp olive oil
pinch of sea salt
132
Machine set up:

notch 2.
produce.
let the coriander, parsley, garlic and walnuts run through the guide together until you
get a smooth paste
then mix the oil and the lemon juice into the paste
spice with salt if needed only

Yields: 1 bowl
Preparation hints:
Try this recipe with only a touch of lemon and no salt to get a greener taste. It’s particularly
wonderful if you’re using coriander from your own garden. I recommend this sauce for a
special dinner for two.
Coriander is a cleanser, enhances the mood and promises aphrodisiac properties. It is also
effective against indigestion.
Homemade Mayonnaise
Mayonnaise is a creamy and rich base for many dressings and seasonings. It has a special
taste and is very enjoyable. This mayonnaise is wheat and dairy free and a great base for all
kinds of flavoring.
Ingredients:
½ small egg yellow
1 tsp of apple vinegar or lemon juice
1 cup of olive oil
Set up:
bowl, whisk, teaspoon, cup
stir the egg yellow with the vinegar
when you have a homogeneous liquid, start dropping in the oil while you keep stirring
as quickly as possible (it’s best is to have one person stirring and the other person
dropping in the oil)
add only a few more drops of oil after the it has turned to a solid mass for the perfect
consistency

Yields: 1 bowl
Preparation hints:
It’s important not to get discouraged if you can’t get a firm mayonnaise the first time you try
it. It is an art and once you can do it, it starts to become fun and you’ll be able to create the
most amazing textures. Making a successful mayonnaise is easier if you use fresh eggs which
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have been refrigerated. This recipe makes quite a large amount, so half the ingredients if you
are unlikely to use it in a couple of days. Olive oil has a strong flavor so use a vegetable oil for
a milder taste.
Eggs are a good source of protein. Four eggs a week is suitable for everyone. Don’t consume
eggs if you are sensitive to dietary cholesterol. Eating eggs raw is a different story altogether
and you can totally trust your natural instinct how many eggs you want to consume.
Vegan Mayonnaise
Many people follow a vegan diet and this is great mayonnaise for those who don’t eat eggs.
It can be seasoned with any variety of herbs and spices depending on what you are using it
with.
Ingredients:
1-2 avocados
2 tsp lemon juice
1 tsp olive oil
Machine set up:

notch 2.
produce.
let the avocado run through the guide
then stir in the oil and lemon

Yields: 1 bowl
Preparation hints:
Use a type of avocado that stays firm even when fully ripened to get a firmer mayonnaise.
Keep refrigerated.
Avocado is a fruit. They contain a high level of mono-unsaturated fats, which makes them so
creamy and rich. They are not likely to make you fat, as the total content of kilojoules is not
much higher than other fruits or vegetables. Avocado also contains vitamin B6 and riboflavin.
Avocado Dip
Avocado dip is generally liked and appreciated by most people. Try the ‘sweet avocado
dip’ in this chapter.
Ingredients:
2 large avocados
salt
pepper
bunch of nasturtium leaves and flowers
134
Machine set up:

notch 1.
produce.
cut the avocados in halves and scoop out the flesh
let the avocados and nasturtium leaves and flowers run through the guide until you
have a smooth mash
season with salt and pepper
decorate with nasturtium leaves

Yields: 1 bowl
Preparation hints:
Choose young nasturtium leaves as they taste milder but are still delicious. Chop the leaves
into small pieces before mashing them to produce a less fibrous dip.
Beetroot Dip
This dip tastes like a cream-cheese dip due to the avocado. The brilliant color of this dip
serves well with purple sweet potato chips.
Ingredients:
1 avocado
3 medium beetroots
1 small bunch of chopped fresh coriander, thyme and oregano
Machine set up:

notch 2.
produce.
cut the beetroot in several long strips
feed the beetroot, avocado and coriander through the guide
decorate with fresh coriander

Yields: 1 bowl
Preparation hints:
Leave the peal on if you are using organic beetroots. For a creamier dip, add the other half
of the avocado. This dip looks sensational served in a yellow bowl.
135
Beetroot is rich in dietary fiber, which aids digestion. The ancient Greeks and Romans used
red beets as a remedy for fever complaints.
Toscanny Dip
Welcome to the Toscana, the romantic landscape of Italy. This highly addictive dip is best
eaten with dried sweet potato chips from the whole food store.
Ingredients:
3 large tomatoes
1 avocado
10 leaves basil
pinch of sea salt if wanted
Machine set up:

notch 1.
produce. Always be sure to start the machine before you enter anything into the
Guide and keep the machine running until finished.
let the tomato and basil run through together twice
add the avocado and let the paste run through the machine a third time

Yields: 1 bowl
Preparation hints:
Use ripe but firm tomatoes such as the Roma variety. Keep this dip in the fridge for a couple
of days for a richer taste.
Nutty Dip
This is a hot and spicy dip but also pleasantly soothing and crunchy. This is best served with
crackers or dehydrated potato chips.
Ingredients:
2 cups hazelnuts, soaked for ½ hour
1 tomato
1 tbsp honey
½ tsp chili powder
1 tbsp of a fine oil like almond oil
Machine set up:

onto the end of the drum by turning it counterclockwise until you feel it sits firmly.
Don’t use any Mincing Nozzle for this dip it should stay as coarse as possible.
paste. Always be sure to start the machine before you enter anything into the Guide
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Run 1 ½ cups hazelnuts, chopped tomato and chili powder through the machine
using no drum cap at all so you get the correct texture
take the remaining hazelnuts, wrap them in a kitchen towel and squeeze with the
palms of your hands until they crack roughly
now mix the two pastes together, honey and stir well

Yields: 1 bowl
Preparation hints:
Use chili depending on your tastes. Olive oil will give the dip a richer flavor and assists in
making a smoother paste.
Homemade Hommus
Homemade Hommus is made from fresh sprouts and therefore is Living Food at its greatest
potential. Thanks to my friend and client Peter who taught me this recipe.
Ingredients:
1 ½ cups sprouted chickpeas
1 clove of garlic
1 flat tbsp kelp
2 tbsp olive oil
juice of ½ lemon
¼ of an onion
Machine set up:

notch 2.
paste.
mix all ingredients in a bowl
then let them run several times through the machine until you get a fine paste
ready

Yields: 1 bowl
Preparation hints: For a delicious herbal taste variation, use chives or a spring onion instead of
the onion. If the kelp is too strong use a pinch of salt instead.
Sweet Avocado Dip
This dip is creamy and very fresh.
Ingredients:
2 large avocados
2 tsp honey
¾ cup dried pears
2 tbsp lemon juice
137
Machine set up:

notch 1.
produce.
cut the avocados in halves and scoop the flesh out
let the avocados and pears run through the guide until you have a smooth mash
season with honey and lemon juice
decorate with lemon flowers

Yields: 1 bowl
Preparation hints:
Easy and tasty.
Olive Paste
Olive pastes are a great appetizer and are really easy to make. Use marinated olives if you
are comfortable with how they have been done. Otherwise, buy plain olives and add the
marinade yourself to make a good paste.
Ingredients:
2 cups green or black pitted olives
½ clove of garlic
1 small hot chili pod
Machine set up:

notch 2.
paste. Always be sure to start the machine before you enter anything into the Guide
let the three ingredients run through the guide together

Yields: 1 bowl
Preparation hints:
Serve the olive paste as an appetizer with the ‘Warm Champignon Buns’.
Raspberry Jam
The only difference between this jam and normal jams is that you can’t keep it very long. But
how often do you see a 100% fruit jam….not very often. Enjoy.
138
Ingredients:
2 cups raspberries
2 tsp honey
Machine set up:

notch 1.
Place a big bowl under the machines Pulp Discharge Outlet in order to catch the jam.
mix the honey with the raspberries and let them run through the guide

Yields: 1 bowl
Preparation hints:
Raspberries can be very watery at times. Add 2-3 teaspoons of wheat bran to the jam and let
the mixture stand for 10 min. Eat raspberry jam on raw food crackers, yummy!
Blackberry Jam
Raspberries and blackberries are a great base for any jam. Serve them with raw bread such
as the delicious “Plain Rye Crackers” recipe from the bread chapter.
Ingredients:
2 cups blackberries
2 tsp honey
Machine set up:

notch 1.
Place a big bowl under the machines Pulp Discharge Outlet in order to catch the jam.
let the berries and honey run through the guide

Yields: 1 bowl
Preparation hints:
Add a teaspoon of wheat bran for a thicker jam. Enjoy!
Nut Butter
These Living Food Processors make a smooth Living Nut Butter. Commercial nut butters
contain roasted nuts. I love Living Nut Butter and enjoy it on crackers or as a dip:
Ingredients:
139
2 cups nuts of your choice

6 tsp of fine cold-pressed nut oil such as almond or macadamia
Machine set up:

notch 2.
Place a big bowl under the machines Pulp Discharge Outlet in order to catch the nut
butter.
soak the nuts for 3 hours in warm water
pour off the water and mix the oil with the nuts
feed this mix into the guide
put the paste through the machine another 3 times or so until the consistency is to
your liking
stir until you have a smooth nut paste

Yields: 1 bowl
Preparation hints:
Add more oil to the paste if you are using a dry nut such as an almond in comparison with a
cashew nut. Don’t use olive oil because it has a strong taste and may over power the subtle
nut flavor. You can season nut butters with honey if you prefer and all nut butters should be
kept in an airtight glass jar in the fridge.
LSA Nut Mix
Even one spoonful of this mix is high in nutritional value.
Ingredients:
1 cup linseeds
1 cup sunflower seeds
1 cup almonds
Machine set up:

notch 2.
produce.
take all 3 ingredients and slowly drop them into the guide
catch the fine powder-like paste and eat it on its own or add to fruit mixtures

Yields: 1 bowl
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Preparation hints:
This is a great food, rich in protein for infants. Mix the produce with a banana for a great
breakfast ready to go. Store a grounded mix in the pantry.
Almonds have more calcium than any other nut and are therefore very beneficial for women
and children. They also contain iron; zinc and vitamin E. Sunflower seeds are high in protein,
minerals and iron. Linseeds are high in protein and the richest source of omega-3 and
omega-6 essential fatty acids in perfect balance. They support the immune system and help
to regulate weight and regular bowel function. ‘LSA’ is a great treat for your kids, toddlers
and yourself.
Sunflower Syrup
Find out how about edible flowers in the ingredients glossary of this book. They can be used
as a decoration and also as a main ingredient. If you can get hold of a flower- eat it.
Ingredients:
1-2 cups sprouted sunflower seeds
10 dandelion or calendula flowers
½ cup maple syrup
Machine set up:

notch 1.
paste.
peal the flower petals from the flower
mix the syrup, sunflower seeds and petals and run them through the guide

Yields: 1 bowl
Preparation hints:
Tastes delicious on sprouted bread.
Creamed Cheese
The taste of cheese is reproducible in raw foods. In my opinion, cheese is one of the most
saturated foods we can eat but its taste is so delicious. Raw food cheese, give it a go!
Ingredients:
2 cups sunflower seeds, soaked for 2 hours prior
2 tbsp cold-pressed olive oil
juice of ½ small lemon
1 bunch fresh parsley, oregano and chives
pinch of sea salt
nutmeg and five spice
141
Machine set up:

notch 2.
paste.
cut the herbs into fine slices
mix the sunflower seeds, oil and lemon juice together
season this mix with nutmeg, five spice and salt
feed the above two ingredients through the guide together
then form 3-4 cheese loafs and roll them in the herbs

Yields: 4 serves
Preparation hints:
I find it delicious and decorative at the same time to drop lemon juice on top of the cheese
loafs and season with fresh pepper.
Herbal Cream Dip
This gourmet dip will leave you yearning for more. There is nothing more satisfying for me than
to hang out in the herb garden and chew on different leaves, selecting my 5 different “herbs
of the day” and then transforming them into a herbal dip delight for dinner.
Ingredients:
1 cup sunflower seeds, soaked for 2 hours
½ cup sunflower sprouts
1 tsp finely chopped thyme
1 tsp finely chopped borage
1 tsp finely chopped capers
1 tsp finely chopped lemon balm
1 tsp finely chopped Italian parsley
1 tsp olive oil
4 tbsp water
Machine set up:

notch 2.
paste.
make a paste from all the ingredients
keep some herbs to the side
mix the chopped herbs through the paste and sprinkle some on top for decoration
142

Yields: 1 bowl
Preparation hints:
This dip serves well with the ‘Corn Flat Loaf’ as the two flavors compliment each other very
much.
Gemma Gemstone’s Carrot Dip
This is a great hit for all summer garden parties. It is a great appetizer; nice and savory while
playfully sour.
Ingredients:
1 ½ cups carrots
1 tbsp apple vinegar or lemon juice
1 tbsp olive oil
small bunch of coriander
1 handful of alfalfa sprouts
5 tbsp pine nuts
salt
pepper
Machine set up:

notch 2.
paste.
cut the carrots into long slices
mix the oil, lemon juice, salt and pepper into a seasoning
whilst you let the carrots, alfalfa and coriander run through the guide, pour the
seasoning over them for a great tasting dip

Yields: 1 bowl
Preparation hints:
By adding ½ avocado to the mixture you will get a creamier dip.
Plain Rye Cracker
It is important to be able to make a plain bread or cracker. These plain rye crackers taste
wonderful with homemade raw jams.
Ingredients:
½ cup sprouted sunflower seeds
1 cup sprouted rye
pinch of sea salt
1 tbsp sunflower oil
5 tbsp oat meal
water
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Machine set up:

notch 2.
dough.
take the sprouts and let them run through the guide
now mix the flour, oil, oats and salt with the paste
add water if needed and let the paste run through the guide again
form the dough into thin crackers
let the crackers dry in the sun or in the room for about 12 hours

Yields: 20 crackers
Preparation hints:
Be careful with adding water, less is better than too much!
Sprouted Bread
Ingredients:
1 cup sprouted sunflower seeds
1 cup sprouted soft white spring wheat
½ onion
pinch of sea salt
Machine set up:

notch 1.
dough.
take all the sprouted ingredients, salt, oil and onion and let them run through the
guide
form the dough into a bread loaf approximately 3 cm thick
dry the loaf

Yields: 1bread loaf, serves 4
Preparation hints: Try garnishing this loaf with onion rings and sunflower seeds.
144
Corn Flat Loaf
This corn bread is similar in taste to polenta. It goes really well with the ‘Toscanny Dip’ or the
‘Creamed Cheese’.
Ingredients:
1 ½ cups fresh corn kernels
1 cup barley, soaked in warm water for 5 hours
1 tsp fresh thyme and oregano
pinch of sea salt
1 tsp cold-pressed olive oil
Machine set up:

notch 2.
dough.
let the corn kernels, barley, herbs and salt run through the guide
then make 4 flat loafs
let the loafs dry in the sun or dehydrator

Yields: 4 flat loafs, serves 4
Preparation hints:
The flat loafs are great when you dry them completely in the dehydrator.
Warm Walnut-Champignon Buns
Experiment with different shapes like round rolls, baguette buns or even pretzels. Serve the
buns straight from the oven when they are still warm. It is a real Sunday brunch treat.
Ingredients:
1 cup buckwheat sprouts
½ cup walnuts
½ cup champignons
1 tsp caraway seeds (soak for 8 hours)
vegetable salt
Machine set up:

notch 2.
dough.
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If the champignons are big, cut them in halves
mix all ingredients together in a bowl
let them run through the guide together
form different shaped buns from the dough
place the buns into the dehydrator

Yields: 8 buns
Preparation hints:
If you find the dough too humid, add a bit more flour. For a special treat serve the fresh buns
together with a lovely salad and an olive oil, garlic and onion dip. Don’t forget you can
make your own flour with your Living Food Processor.
Pizza Bread
This is an ideal base for raw food pizzas. Make the bases first and keep them in a plastic bag.
When you feel hungry top it up with whatever you find in the fridge.
Ingredients:
¼ cup wheat bran
1 cup sprouted wheat
½ cup millet, soaked over night
vegetable salt
Machine set up:

notch 2.
dough.
make a dough from the wheat, wheat bran, millet, oil and salt with the mincing
strainer on notch 2
form 4 pizza bases and dry them in the dehydrator

Yields: 4 pizzas, serves 4
Preparation hints:
I suggest making a couple more bases to store in a plastic bag in the refrigerator for a couple
of days. One of my favorite pizza toppings is olives, red capsicum, and onions with a tomato
base including basil and oregano.
Quinoa Seaweed Crackers
Quinoa is one of the miracle foods for us. It is referred to as the most powerful protein, more
usable by the body than meat protein while it also contains all the essential amino acids.
146
Ingredients:
½ sheet of seaweed
1 cup soaked quinoa
¼ cup sesame seeds
¼ cup sunflower seeds
Machine set up:

notch 1.
dough.
soak the quinoa over night
soak the seaweed in water before you use it
mix the soaked quinoa, sesame seeds, salt and sunflower seeds with the seaweed
let the mixture run through the guide once
form crackers the size of rice crackers as the dough comes out of the machine
sprinkle sesame seeds on the crackers
dry the crackers in the oven, dehydrator or sun

Yields: 20 crackers
Preparation hints:
The seaweed for sushi or wakame goes well with quinoa. It will take about 12 hours if you dry
them in the sun or about 1½ hours if you put them on a tray in the oven below 50 degrees.
Garlic-Herb Crackers
These crackers are close to the sensation of fresh garlic bread. Serve them as an entrée with
garlic butter made from fresh garlic, olive oil and salt.
Ingredients:
1-2 cups sprout mixture (lentil, chickpea, mung beans etc.)
fresh basil
Italian parsley
½ cup almonds
1 cloves garlic
sea salt
Machine set up:

notch 2.
dough.
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stir all the ingredients together
slowly spoon the mix into the running machine
catch the dough sticks and cut them with scissors into small squares
press the squares into a flat cracker shape and place onto a tray
dry them either by dehydration, in the sunlight or in the oven

Yields: 15 crackers
Preparation hints:
It works well to make crackers with your kids or with a friend. One person feeds the machine
and the other person catches the dough and cuts it immediately into little pieces. You will
find this to be a lot of fun and a much quicker procedure.
My Sister’s Barley-Carrot Sticks
This recipe utilizes carrot pulp from a previously made juice. If you don’t any leftover pulp use
a whole carrot and run it through the mincer once. My sister made this recipe one night and
filled the carrot sticks with spinach so I recommend serving the sticks with a big bowl of
spinach salad.
Ingredients:
1 cup soaked barley
1 cup carrot pulp or 1 carrot
1 tsp cumin seeds
¼ onion
2 tsp Bragg’s
¼ cup flax seeds
Machine set up:

notch 2.
dough.
soak the barley and flax seeds for 12 hours
then take the barley, flax seeds, onion, carrot or the pulp, the cumin and the Bragg’s
and mix them all in a bowl
slowly let them run through the guide several times until you get a fine dough
as the dough runs through the final time, pinch the bread sticks at the desired length
as they come out the Discharge Outlet
round the ends off and they are ready to put in the dehydrator

Yields: serves 4, makes as many bread sticks as you wish
Preparation hints:
Bread sticks and crackers dry quite quickly so keep a check on them while they are in the
oven or dehydrator.
148
Sweet Cinnamon Snails
Your imagination is never ending. Grains go well with sweet or savory flavoring. Try these raisin
rolls that are especially lovely with fresh raspberry jam.
Ingredients:
1 cup sprouted wheat
1 cup raisins
2 tsp cinnamon
pinch of Five Spice
1 slice of ginger
2 tsp honey
Machine set up:

notch 2.
dough.
mix the sprouted grains, ¾ cup raisins, the Five Spice, 2 tsp cinnamon and 1 tsp honey
in a bowl
let this mix run through the guide
form 8 snails with the dough
press the raisins into the snail spiral
dry in the dehydrator
when the snails are ready, do as follows:
juice a slice of ginger and mix this with a teaspoon of honey
paint a thin layer of sauce on top of each snail
then sprinkle a fine layer cinnamon on top of the wet snail to get a sticky sugary icing

Yields: 8 snails
Preparation hints:
If you don’t like to use wheat, use rye or barley instead. Cinnamon snails are wonderful on
hiking trips or excursions when you want to have something special to nibble. I hope you will
enjoy this nutritious snack as much as I do.
149
C H A PT ER S EV EN : F I SH , R I C E , P A ST A , M EA T
Contains:
Fish Salad with snapper, capsicum and corn

Sea Lion’s Feast with salmon, capers and cucumber
Greenfinger’s Sushi with seaweed, zucchini and sun-dried tomatoes and tuna
Sushi Rolls with rice, avocado and bamboo shoots
Warm Sweet Rice with rice, dried prunes, apricots and apricot kernels
Filled Tomato with tomatoes, broccoli, pecan nuts and celery
Filled Mushrooms with champignons, avocado and radishes
Marinated Mushroom Roll Ups with field mushrooms, marinated grape leaves and
palm heart
Pink Panther Barley Noodles with barley, beetroot and spices
The Gladiator with minced organic beef, chives, egg and onion
Carpacio with Garlic Butter with fine organic beef, garlic and apple cider vinegar
In Japan, fish is largely eaten raw and this trend has flowed to the Western world. Italy is
famous for eating a lean raw beef called ‘carpacio’. If you simply can’t imagine eating raw
fish or meat, then please don’t. You can live just as well without animal products if this is your
preference. People who follow a 100% raw food may only include raw meat a few times a
year only. However, the taste of raw meats when you’re in the mood is an absolute delight.
I want to tell you a story of one of my students I will never forget. While teaching my four-week
raw food course, I included a raw meat dish as usual. One woman found the idea of eating
raw meat so revolting that I had difficultly explaining to her why anyone would. While she
wasn’t a vegetarian, I had trouble convincing her to try a small amount. She watched how
courageously the other students were in trying the dish, made a move and tried a tiny
teaspoon of the ’Gladiator’. And then the unbelievable happened. This woman ate half a
bowl full of raw beef mince without stopping. She was overjoyed while eating, had no
negative reactions and felt her life had completely changed in an instant. I have seen many
miracles happen when people encounter living food for the first time but this will stay in my
memory for a very long time.
Feel free to prepare smaller amounts when trying raw meats and see if you like them if your
body wants them. It is particularly important to know that the meat you buy is fresh and
organic. Go without meat if you can’t get the best quality when eating raw.
Some people also dehydrate fish and meat, which they may find more pleasant to eat. You
can dehydrate it in a dehydrator or in the sun. If I need meat I buy the raw fresh flesh and eat
it straight away rather than keeping the meat in storage. I find it important to listen to yourself
and if you really need meat, don’t forget the animal spirit that died so as to nourish you. Eat it
with gratitude and awareness.
Some other dishes in this chapter are made with cooked food like rice for example. The Living
Food Processor does of course process cooked food wonderfully and if you don’t have a
100% raw food diet please make the most out of your machine.
Fish Salad
My father is an extraordinary cook who taught me this recipe. Although he mainly makes
cooked meals, his fish salad is entirely raw and very addictive.
150
Ingredients:
200g pink snapper fillets (soak for 1 hour)
1 cup fresh corn kernels
1 red capsicum
1 green capsicum
1 yellow capsicum
½ onion
½ clove garlic
juice of 4 lemons
small bunch of Italian parsley
pinch of sea salt and white pepper
Machine set up:

notch 1.
mince.
first cut the fish into small pieces the size of a chickpea or small grape
then juice the lemon
place the fish in a plate and pour the lemon juice on top
let the fish soak for 1 hour turning it once or twice
clean the capsicum while the fish is soaking
slice it and let it run through the machine
do the same with the parsley, the onion and the garlic
now pour the unabsorbed lemon juice into a cup
then mix the fish with all the other ingredients in a salad bowl
season with salt, pepper and the remaining lemon juice

Yields: 2 serves
Preparation hints:
I have found tuna, salmon and snapper to be the most suitable varieties of fish for raw use,
but many other fish are just as healthy when eaten raw. Some people prefer the fish to soak
for only 5-10 min; in that case, the original fish flavor stays stronger. Always try to buy fresh and
unpolluted fish for a raw fish dish as the quality of the fish plays a major role in taste and safety
when eaten raw.
Sea Lion’s Feast
This truly is a gourmet meal. I have known people who swear they have never liked fish, raw
or cooked and who have changed their minds after tasting this feast to everyone’s surprise. If
you are one of these people, I am confident you could change your mind after trying the
‘Sea Lion’s Feast’.
Ingredients:
4 extra thin salmon fillets approx. 200g
1 tbsp of capers
juice of 3 lemons
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Salad:
¼ scarol lettuce
bunch of rocket lettuce
6 cherry tomatoes
8 fresh snow peas
Garnish:
Use ½ cup of “Homemade Mayonnaise” (chapter six) as a base for your garnish which
you add at the end
2 tbsp of capers
juice of ½ lemon
small bunch of fresh coriander
pepper corns
salt
Machine set up:

notch 1.
paste.
cut 4 or 8 thin salmon fillets and soak in the lemon juice for 10-30 min
while they are soaking, make the mayonnaise using only half of the amounts
suggested in the “Homemade Mayonnaise” recipe
when you have a firm mayonnaise, place the bowl into the fridge
then let 2 tbsp of capers, part of the coriander and the pepper corns run through the
guide
before serving, take the paste and mix it with the mayonnaise. Season it to finish with
salt and lemon juice
wash the lettuce and prepare a salad with the snow peas, rocket lettuce and cherry
tomatoes
now remove the salmon from the lemon juice
place 1-2 filets of salmon in the center of a bed of salad
then pour the garnish in circles over the salad and fish
lastly decorate with the remaining coriander

Yields: 2 serves
Preparation hints:
I prefer the salmon fillets cut very fine. I usually buy 4 thin filets and slice each filet another 3
times for each person. On other days a ‘big chunk’ of fish is just right and I will buy a swordfish
and keep it as a steak.
Greenfinger’s Raw Sushi
Seaweed is an excellent source of calcium, iron and iodine. Sushi seaweed sheets are usually
made from Nori seaweed. The tradition of eating Sushi originated in Japan and has become
popular worldwide for its fine taste and valuable food contents.
Ingredients:
3 sushi seaweed sheets
½ zucchini
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2 avocados
½ cup sun-dried tomatoes
Bragg’s
75g raw tuna
2 cups alfalfa sprouts
Machine set up:

notch 1.
paste.
let the avocado, zucchini and sunflower seeds run through the guide together
mix the paste with the alfalfa sprouts and the dried tomatoes
cut the tuna into long slices
take one sushi sheet and spread water on it
then paste the filling on top with the tuna fish across the middle
roll up the nori sheet and stick the ends with water
after you have made all three rolls, cut into 7 pieces
pour some Bragg’s into a bowl and use it as a dip

Yields: 2-3 serves
Preparation hints:
Serve the sushi with salad. You can buy bamboo shoots and bamboo mats to roll the
seaweed on from Chinese supermarkets or health food shops.
Sushi Rolls
If you are a 100% raw food eater and don’t like to use rice, use a vegetable like carrot. This is
a most delicious way to use leftover rice.
Ingredients:
3 sheets of seaweed
1 cup rice or 3-4 cups boiled rice
1 tsp cold-pressed oil
1 avocado
½ cup bamboo shoots
salt
water
6 spinach leaves
Bragg’s Amino Acid
Machine set up:

notch 1.
paste.
153
boil the rice or use leftover rice
put some salt into the rice and a teaspoon of oil
feed the spinach leaves and rice into the machine
catch the dough in a bowl
divide the dough into 3 and spread on the seaweed sheets
cut the avocado in slices and place it and the bamboo shoots on the rice
roll the sheet up and use water if you need to close the sheet firmly
cut the rolls neatly into 7 pieces, using a knife which has been dipped in warm water
before each cut
pour some Bragg’s into a bowl for a dipping sauce

Yields: 2-3 serves
Preparation hints:
The best way to work the rice is to stir oil into the rice before putting it through the machine.
The rice won’t stick to the machine while it will remain sticky enough to make the roll. Moisten
the seaweed sheets by dipping you fingers in water and running them over the sheet before
you put the mixture on it.
Sticky Warm Sweet Rice
The Living Food Processor makes the loveliest dumplings from sweet rice. Apart from the
boiled rice, this dish is raw and easy to digest.
Ingredients:
3 cups boiled rice
6 apricots
1 cup dried prunes
pinch of salt
1 tbsp honey
1 cup apricot kernels or almonds
Machine set up:

notch 1.
paste.
pit the prunes and apricots
mix the warm rice with the fruits, a pinch of salt and honey
run the rice fruit mix through the guide
then mix the apricot kernels into the mixture
form little dumplings from the dough and serve immediately

Yields: 2 serves
154
Preparation hints:
Apricot kernels are of high nutritional value and are still prescribed by naturopaths as a
supportive food of high value for cancer patients. When you eat apricots keep the kernels
and crack them with a nutcracker. Store them to dry. If you don’t have apricot kernels use
almonds and soak them at least two hours prior to use. Make sweet rice dishes throughout
the year with cinnamon, lemon, vanilla, nutmeg and five spices with fruits in season.
Filled Tomato
Filled tomatoes look lovely and are deceptively easy to make. You can be endlessly creative
by surrounding the tomatoes with nuts, lettuce leaves and a fine salad dressing. Dinner is
ready, lets eat!
Ingredients:
4 large garden tomatoes
1 cup broccoli
½ cup celery root
1 cup pecan nuts
2 tsp red miso
Machine set up:

notch 2.
paste.
cut the upper half of the tomato open and remove the inside flesh with a spoon
take the broccoli, nuts and celery and let it run through the guide together with the
miso
take the paste and mix with half of the tomato flesh you removed
spoon the filling into the tomatoes and close the lid
sit each tomato on a lettuce leaf in the center of a plate and decorate

Yields: 2 serves
Preparation hints:
In order not to waste any leftovers, I serve the leftover flesh in a salad to go with the dish or
keep the pulp and put it onto my next raw pizza, juice or salad.
Filled Mushrooms
Ingredients:
20 small champignons
2 avocados
15 radishes
Machine set up:

155
notch 1.
paste.
remove the middle part of the champignons with a knife so you have hollow heads
take the radishes and let them run through the guide
then run the avocados through the guide
now fill the mushrooms with the avocado cream
make a salad dressing from lemon juice, oil and salt
place the radish and dressing on top of each of the mushrooms

Yields: 2-3 serves
Preparation hints:
Make it easy for yourself by simply washing the radishes and putting them through the guide.
Pink Panther Barley Noodles
The Living Food Processors have a Pasta Outlet. You can make rice noodles, barley or wheat
noodles. Even buckwheat is possible. If you intend to cook the noodles, any normal dough
can be made with the machine and then processed into noodles. Barley noodles can be
eaten raw. For a variation, use any other sprouted or soaked grain.
Ingredients:
1 ½ cups barley
2 tbsp olive oil
¼ cup beetroot and basil juice
2 tsp veggie salt
Machine set up:

Then screw the Pasta making Nozzle onto the drum cap turning it counterclockwise
onto notch 1.
Place a big plate under the machines Pulp Discharge Outlet in order to catch the
pasta.
soak the barley for 6 hours
stir all the ingredients together in a bowl and let them run through the guide
for a spaghetti shaped pasta use the round pasta nozzle, for a fettuccini shaped
pasta use the flat pasta nozzle
it is best to keep feeding the machine continuously in order not to interrupt the pasta
coming from the outlet
serve fresh or straight from the dehydrator

Yields: 2 serves
156
Preparation hints:
When the noodles come out of the outlet, catch them on a plate and cut them into the
preferred length. It is best to make noodles with 2 people. If you find the noodles sticky when
they come from the machine, put them directly into the water you want to use to boil them
in. Another way is to semi dry these noodles in a dehydrator for 3-4 hours at 35 degrees. To
make your pasta colorful and more nutritious, add beetroot, carrot, spinach or and herb juice
to the dough.
The Gladiator
When it comes to eating raw meat many people are confronted with a very deep
conditioning. I can assure you that it is not poisonous, but if you feel unsure or have a
particular heath condition please consult your doctor. I have eaten a lot of raw meat myself
and this dish was actually cultivated in my family. Be sure to buy organic and fresh meat from
a reputable seller.
Ingredients:
250g beef
1 small egg
3-4 tsp mixture of black pepper, salt and paprika to season
2 tsp mustard
2 tsp capers
¼ onion
small bunch of chives and parsley
Machine set up:

notch 1.
paste.
Run the meat through the guide
then take the fine mince and mix it with the other ingredients except the capers and
fresh herbs
put it through the guide again
chop the chives and the parsley
now add the capers and chopped herbs
form into 8 meat balls
serve with bread sticks from the bread section and/or a salad

Yields: 2-3 serves
Preparation hints:
Invest in the leanest cut of meat available.
Carpacio with Garlic Butter
Carpacio originally comes from Italy. It is the finest slices of lean beef marinated in vinegar
and onions. It is a gourmet food and is traditionally eaten raw.
157
Ingredients:
150g beef
apple cider vinegar
½ onion
Garlic Butter:
1 cloves of garlic
2 tbsp olive oil
Cucumber salad:
1 small cucumber
juice of 1 lemon
salt
1 tsp fresh oregano
dill seeds
1 tbsp olive oil
Machine set up:

notch 1.
paste.
slice the beef as thinly as possible
let the onion run through the mincing strainer
marinate the beef for around 3 hours in vinegar, salt and the minced onion
slice the cucumber and let it run through the guide with the dill seeds
season the salad with the lemon, finely chopped oregano, dill, salt, and oil
mince the garlic on notch 2 and mix with olive oil
position the marinated beef and salad on a plate
season the beef with the garlic butter as you wish

Yields: 2-3 serves
Preparation hints:
When you remove the beef from the marinade, scrape off some of the onion and leave it in
the marinade. The beef keeps for days in the marinade, and a lean fillet steak is the best
choice of meat.
Marinated Mushroom Roll Ups
The savory taste of grape leaves is a unique pleasure. Buy a jar of grape leaves or marinate
your own grape leaves in vinegar and salt. Surprise your friends and yourself with the wonders
you can create in a raw food kitchen.
Ingredients:
1 jar grape leaves
3 cups of field mushrooms
1 cup of palm heart
juice of 3 lemons
fresh coriander and thyme
salt
½ cup walnuts
158
Machine set up:

notch 1.
paste.
let the fresh herbs run through the guide
then cut the mushrooms into small pieces and marinate over night in lemon juice and
the mashed coriander and thyme
when you make the filling, take the mushrooms and walnuts and let them run through
the guide
season with salt
slice the palm heart
take the grape leaves and fill them with the paste and the palm heart
roll up the leaves and hold them closed with a toothpick
decorate the plates with fresh watercress and mizuna which are fine tasting lettuce
greens

Yields: 2-3 serves
Preparation hints:
Marinating food is a special area and I always plan ahead. It normally takes a couple of days
for the marinating to really work. So why not make it in advance and use it over the next
couple of days? It will always get eaten!!!
159
C H A PT ER E I GH T : G OU R M ET D E SS ER T S
Contains:
Granny’s Carrot Cake with carrots, walnuts and maple syrup

Passion Whip with passion fruit, beaten egg white and banana
Pecan Pie with pecan nuts, dates and honey
Icy Raspberry Tart with frozen raspberries, walnuts and cocoa
Apricot Ice Cream Cake with frozen apricots, fresh apricots and dried apricots
Gingerbread Man with ginger, sultanas and pecan nuts
Durian with durian, banana and macadamias
Apple Pie with apples, dried figs and spices
Christmas Bakery 1 with hazelnuts, orange and dried apricots
Christmas Bakery 2 with almonds, carob, coffee and dates
Peppermint Boats with fresh peppermint, macadamias and passion fruit
Halvah with almonds, tahini and sesame seeds
101 Dalmatians with cashew nuts, psyllium husks and dates
Light Love with watermelon, dried peaches and nut mix
Custard Apple Custard with custard apple, and oranges
Walnut Torte with walnuts, black cherries and lemon
Ragini’s Fruit Salad with kiwi, rambutan, bee pollen and currants
Babu’s Fruit Salad with avocado, papaya and banana
Ginger Custard with persimmons, nashis, ginger and prunes
Coated Chocolate Almonds with figs, almonds and love
Tamarillo Jam Crepe with tamarillo, banana and black figs
Crepes with Applesauce with apples, cinnamon and lemon
Fruit Flan with mandarins, strawberries and coconut
Coconut Hats with coconut flakes, almond extract and banana
Apricot Balls with fresh apricots, poppy seeds and cashew nuts
Sesame Balls with sesame seeds and brazil nuts
Desserts are sweet and the reason for this is the huge amount of sugar they contain. Nobody
would eat cakes, cookies and chocolates if they weren’t sweetened. The story of sugar cane
is not a pleasant one and considering that sugar contains absolutely nothing needed for
human health it would be nice if we could just erase it and simply live again without sugar,
using natural sweeteners as we once did.
Around 500 BC, the technique of pressing out the cane sugar and boiling it down to allow the
dark crystals to form was developed. In the 14th century, sugar crystals were shipped to
England to be used as flavoring in medicines. The consumption was very small sugar was still
rare and very expensive. By the 16th century, the Spanish introduced sugar plantations into
Central America. The work on the plantations was so physically demanding that the Spanish
didn’t want to do it themselves nor were there enough indigenous people to do the work.
The slave trade was born as enormous profit could be made by the land owners
manufacturing sugar and making liquor from its unwanted by-products.
160
In the 17th century the popularity of coffee, tea and chocolate increased as they were
sweetened by sugar. Sugar has certainly claimed its position in our lives with over 80% of sugar
used is in processed foods and soft drinks where we don’t see it. There are many studies on
the harmful effects of sugar on our health such as tooth decay, diabetes, hyperactivity,
weakening the immune system, tongue cancer, low concentration and inflamed joints.
These dessert recipes don’t contain any sugar. Honey, dried fruits and stevia are great
sweeteners. We can eat a lot of refined sugar because it is a concentrated form, while our
bodies will not allow us to overload on a fruit containing natural sugars.
161
Granny’s Carrot Cake
This is a real carrot cake although you don’t have to bake it in the oven. Although it may be
hard to believe I find the original flavors actually come out better in this raw version. It’s a real
birthday stunner and so yummy.
Ingredients:
Dough:
2 cups of walnuts or pecan nuts
½ cup raisins
½ cup dried apricots
5-6 carrots
1 cup coconut shreds
pinch of nutmeg
pinch of clove
½ tsp Chinese five-spice powder
½ tsp cinnamon powder
Icing:
1 cup macadamia nuts
2 tsp maple syrup
1 tsp of psyllium husks
¼ cup of water
pinch of vanilla
Machine set up:

notch 2.
paste.
first let the macadamia nuts run through the guide several times until you get a fine
powder
mix the water, maple syrup and vanilla in a bowl
stir the macadamia nut powder into the liquid until you get a smooth paste
now cut carrots into small pieces
mix all ingredients for the dough in a big bowl together
then let them run through the guide
take the paste and form a cake shape
spread the icing on top of the cake and around sides with a knife

Yields: 4 serves
Preparation hints:
You can do many variations of the carrot cake. You can use more carrots or more nuts
according to you tastes. As long as you include the spices, it will always taste like a carrot
cake. I usually fill the paste into a brownie cake tin and serve it in squares. For decoration,
walnut halves look great on top of the icing. Some carrot cakes are quite coarse inside and if
you like it this way, keep half of the ingredients except the carrots and cut them into small
chunks. Mix them with the paste and you will get the coarse effect. Even dried figs go well
inside the dough.
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Passion Whip
Food is my passion. It’s one of those things that gives me endless pleasure and allows me to
express my creativity. Sometimes an extraordinary dish will materialize which has the perfect
taste, consistency, smell and appearance. Passion Whip is one of dishes. All ingredients are
pure and raw and remind me of our ecstatic and creative nature. Try this one.
Ingredients:
2 bananas
3-4 egg whites
1 cup passion fruit pulp
pinch of vanilla
2 tsp lemon juice
1 tbsp currants
Machine set up:

notch 1.
paste.
let the bananas run through the guide until you have a fine paste
mix the lemon juice and the vanilla into the banana paste
now beat the egg whites with a traditional blender until they become stiff
mix the passion fruit pulp into the stiff egg whites
you have now two separate masses
stir the stiff egg whites into the banana mash with a spoon to create a spiral
pop the currants on top as tongue tinglers
yummy!

Yields: 4 serves
Preparation hints:
Use always free-range eggs. It will make you feel better to be eating eggs from chickens that
are treated humanely but in my opinion, positive energy is transmitted when food comes
from a good source.
Pecan Pie
I was very lucky to work in a great restaurant where I learnt the recipe for a good pecan pie.
This is a traditional pecan pie in the raw!
Ingredients:
Crust:
½ cup of brazil nuts
2 tsp honey
2 cups dried figs
½ cup carrot juice
2 tbsp lemon juice
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Filling:
3 cups pecan nuts
5 tsp honey
Topping:
2 tbsp honey
Machine set up:

notch 2.
paste.
cut the figs into small pieces
mix all the ingredients for the crust in a bowl
run the mixture through the guide
press the dough into a pie plate and make a rim
now take 2 cups of the pecan nuts and let them run through the guide
add 2 tsp honey to the nut paste
put the paste into the pie crust
then decorate the top with remaining pecan nuts
drip honey over the pie
keep in the fridge before serving

Yields: one 9 by 10 inch pie
Preparation hints:
Make 4 smaller pies if you prefer.
Icy Raspberry Tart
Raspberries are my favorite type of berry. They never cease to amaze me in beauty and
taste. Whether I use them in muesli, fruit salad or a pie they always steal the show.
Ingredients:
Crust:
1 ½ cups walnuts
½ cup raisins
2 tsp cocoa powder
Filling:
2 ½ cups frozen raspberries
12 fresh raspberries
Machine set up:

notch 2.
Place a big bowl under the machines Pulp Discharge Outlet in order to catch the ice
cream and the crust.
164
let the walnuts, cocoa powder and raisins run through the guide together
form a crust
now let the frozen raspberries run through the guide
put this raspberry ice cream on top of the crust
place the 12 raspberries on top
serve immediately or keep in the freezer

Yields: one pie
Preparation hints:
Instead of a pie, make 12 raspberry squares.
Apricot Ice Cream Cake
This is a wonderful combination of dried, fresh and frozen apricots.
Ingredients:
Crust:
1 cup walnuts
½ cup hazelnuts
¼ cup fresh coconut
4 dates
¼ cup dried apricots
Filling:
2 cups frozen apricots
2 fresh apricots
Machine set up:

notch 1.
paste.
Always make sure to start the machine before you enter anything into the Guide and
let the walnuts, dates, coconut and dried apricots run through the guide together
twice
then press the paste into a pie dish
peal the apricots and cut into small pieces
then let the frozen fruit run through the guide
spread this paste into the pie crust and place the fresh apricots on top

Yields: one pie
Preparation hints:
Wash the apricots, remove the stones and cut into quarters before you freeze them. I prefer
to use unbleached dried apricots that have more of the original flavor. Instead of cutting the
apricots into small pieces you can also make a paste with them and sprinkle coconut shreds
on top. Serve quickly or freeze again.
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Gingerbread Man
Ginger has been used as a spice in many ancient cultures in both sweet and savory dishes. It
is widely used in China and first documented about 2500 years ago.
Ingredients:
½ cup peanuts
½ cup almonds
½ cup pecan nuts
3 fine slices of fresh ginger
½ cup sultanas
6 dates
Machine set up:

notch 2.
paste.
juice the ginger with the juicing function
let 3 dates and a couple of drops of ginger run through the guide with the mincing
function until you have a smooth paste
then let the nuts, sultanas and the rest of the ginger run through the guide
when the paste comes out, immediately cut with scissors into 2 inch long pieces
form little patties and put some of the date paste onto each of them
serve chilled

Yields: 15-20 patties
Preparation hints:
Some people appreciate a strong ginger taste while others can’t. Be sure to taste the paste
before you add all of the ginger juice into it. A few drops is usually enough to create a
wonderful taste.
Durian
Durians are one of the most fascinating fruits I have encountered. Durians have been
cultivated in Asia and are said to date back to Dinosaur times.
The largest Durian ever found weighed 60 kg. Today durians are available in some markets
and shops, so keep an eye out. The creamy flesh has a very distinctive odor but don’t let this
scare you away. I’ve witnessed many people fall under the spell of the durian.
Ingredients:
½ durian or 3 ½ cups
¼ cup macadamia nuts
Machine set up:

166
notch 1.
paste.
remove the stones of the durian
let the durian run through the guide
put the macadamia nuts inside a towel and coarsely crush with a stone
fill the custard like paste into bowls and sprinkle the crushed nuts on top

Yields: 4 serves
Preparation hints:
When you buy durian for the first time get some advice from the shopkeeper about its
ripeness. The outside of the fruit doesn’t change when the durian is ripe and only the smell will
guide you. I have noticed that when I am really longing for durian, the smell becomes like a
sweet perfume to me.
Apple Pie
This apple pie is sweet and spicy for a winter day.
Ingredients:
Crust:
1 cup of dried figs
2 cups pecan nuts
Filling:
2 cups apples
pinch of cinnamon
pinch of nutmeg
pinch of Chinese five spice powder
6 dates
2 tsp lemon juice
Machine set up:

notch 2.
paste.
make a paste from the figs, lemon juice and pecan nuts
press the dough into a 9 by 10 inch pie plate
then make a paste from the apples and dates
spice to taste with the cinnamon, nutmeg and Chinese five spice powder
spread paste on top of the crust

Yields: one 9 by 10 inch pie
167
Preparation hints:
Decorate this pie with pecan nuts halves. You can leave the crust or the whole pie in the sun
or in a dehydrator for a couple of hours to warm it and make it crunchy.
Christmas Bakery
Christmas can still be a magnificent culinary celebration when using raw food. Try this recipe
and taste for yourself.
Ingredients:
2 cups hazelnuts
1 cup shredded coconut
½ cup dried apricots
juice of half an orange
2 tbsp orange rind
Machine set up:

notch 2.
paste.
alternate the nuts, apricots, half of the coconut shreds and the orange juice through
the machine
add the orange rind to the paste
put the other coconut shreds into a bowl
roll the dough into balls and roll them in the coconut shreds

Yields: 20-25 balls
Preparation hints:
Ask the kids to help you make these cookies. Shape the dough into Christmas shapes such as
stars or hearts and sprinkle with coconut.
Christmas Bakery 2
This is a color variation of Christmas Bakery 1 and serves well with the previous recipe. If you
don’t like the taste of coffee, don’t use it. Only use a small amount of coffee powder for
flavoring.
Ingredients:
2 cups of almonds
2 tsp sweet carob powder
1 tsp organic coffee powder
1 tsp honey
2 dates
1 cup shredded coconut
168
Machine set up:

notch 2.
paste.
grind the almonds with the dates
mix the carob, the coffee and half the coconut shreds with the honey
then form small balls and roll them in the coconut shreds

Yields: 20-25 balls
Preparation hints:
To get a different consistency, try soaking the almonds overnight before you use them. If you
haven’t soaked the almonds and find the dough a bit dry, just add some water. Buy a
handful of organic coffee beans and break up slightly by crushing with a teaspoon before
dropping the beans into the turning guide. It is important that the machine is dry when you
grind coffee so do this first. Note: coffee beans are usually heated over 40 degrees and
therefore may not fit into you raw diet so use cocoa instead.
Peppermint Boats
This is a mouth watering dessert which is ideal for a dinner party, or a special dinner for two.
Ingredients:
24 peppermint leaves
1 cup macadamia nuts
6 dates
3 tbsp cocoa powder
6 to 12 passion fruits depending on your preference
Machine set up:

notch 2.
paste.
make a paste from the macadamias and half the peppermint leaves
form 12 oval balls
roll the balls in the cocoa powder
place on a serving plate press with your thumb into the middle of each ball to flatten
fill the thumb made hollow with the passion fruit pulp
decorate by placing a peppermint leaf in each to resemble a sail
169

Yields: 12 balls
Preparation hints:
This dish looks absolutely fantastic because of the bright colors. Decorate the serving plate
with peppermint leaves and passion fruit halves.
Halvah
Raw Halvah tastes just like its original version but contains no sugar.
Ingredients:
1 ½ cups almonds
½ cup tahini
3 tsp honey
½ vanilla pod
2 tsp sesame seeds
1 tsp carob
Machine set up:

notch 2.
paste.
let the almonds run through the guide
then mix almond paste with tahini and honey
divide the paste in two
mix one half with the carob
mix the other half with the vanilla and sesame seeds
now flatten the pastes
cut the pastes into triangular shapes and place a light one on top of each dark one

Yields: 4 serves
Preparation hints:
Use a tray to spread the pastes so as to achieve uniform triangles.
101 Dalmatians
This lush desert will melt in your mouth.
Ingredients:
1 ½ cups cashew nuts
1½ banana
1 tbsp pshyllium husk
3 tsp carob powder
¼ cup raisins
2 dates
170
Machine set up:

notch 1.
paste.
let the cashews with ½ banana run through the guide
stir the pshyllium husks into this mix
form 15 biscuits and let them dry in the sun for a couple of hours
then cut the banana into slices and combine with the carob, raisins and chopped
dates
drop a big dollop of chocolate custard on top of each cookie

Yields: 15 cookies
Preparation hints:
To decorate these cookies you can place a cashew nut on top. Another variation is to put
whole raisins on the cookies before you drop the custard on.
Light Love
Light love is red with nuts and seeds and sprouts. It has a refreshing taste, a soft smell and an
exciting consistency.
Ingredients:
1 cup nut mix
½ banana or ½ mango
½ cup dried peaches
handful sunflower sprouts
¼ watermelon
3 tsp lemon juice
8 white grapes
8 wooden cocktail sticks, cut into half
Machine set up:

notch 1.
paste.
blend the nuts together with the lemon juice, banana and peaches
cut the watermelon into squares, ½ inch high, 1 inch long and wide
make a layer of the paste on top of the watermelon
place ½ grape facing downwards on top and pierce through with a wooden stick
171

Yields: 4 serves
Preparation hints:
Choose a ripe watermelon and big seedless grapes. Use a mango instead of the banana
when the season is right.
Custard Apple Custard
Custard apples are also known as cherimoyas. The creamy flesh is ideal to make custard from
and the taste is said to be a mix of pineapple and strawberry.
Ingredients:
2 custard apples
4 large oranges
Machine set up:

notch 1.
paste.
Use a spoon to scrape out the white flesh of the custard apple
remove the black seeds
let the flesh run through the guide once
cut of the top third of the oranges and keep the peal to be used as a lid
using a knife and spoon, scoop out the oranges without destroying the orange peal
now let the orange flesh run through the guide and pour the orange sauce on 4
serving plates
fill the orange bowls with the custard apple mixture and close them with the lid
place the oranges onto the plates which are covered in the orange flesh
decorate with edible flowers such as nasturtium

Yields: 4 serves
Preparation hints:
Leaves of an orange tree are also a beautiful decoration for this dish. Serve with cocktail
umbrellas for a party.
Walnut Torte
Walnut Torte is my favorite birthday or celebration surprise. It is delight in itself and I seen many
speechless people who couldn’t believe the torte was made from purely raw ingredients.
Ingredients:
Filling 1:
3 cups walnuts
2 cups raisins
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Filling 2:
¼ cup hazelnuts
½ cup black cherries
Frosting:
½ cup pitted dates
juice of 1 lemon
2 tsp lemon rind
some water if needed
Decoration:
6 walnut halves
4 cherries
Machine set up:

notch 2.
paste.
let the hazelnuts run through the guide until finely ground
let the cherries run through the guide once without the mincing nozzle on
squeeze the cherry pulp in your hands, over a cup, to remove any excess fluid
let the walnuts run through the guide alternating with the raisins and the cherry excess
fluid
take half of the paste and make a torte base about 10 inches in diameter
mix the hazelnuts with the cherries and place them on the base
take the second half of paste and place it on top of the layers
now let the dates run through the guide twice
scrape 2 teaspoons of lemon rind before you squeeze the lemon
mix the juice with the date paste and stir until you get a smooth paste
you might need to add a spoon of water
frost the entire outside of the cake
sprinkle the lemon rind on top and decorate with walnut and cherry halves
put one cherry in the middle with the stem

Yields: 6 serves
Preparation hints:
Although this recipe may look complicated it is very easy to make. Play around with the
fillings as you become confident with making the torte by using strawberries, blackberries or
any other fruit you wish. Even without a filling, this torte is absolutely wonderful.
Ragini’s Fruit Salad
The color and smell of food brings me great enjoyment. Sharing food with others can make
you feel good if you are feeling blue as it gives energy and life. The bee pollen used in this
recipe is for taste. The pollen is the main source of protein for bees and is rich in trace
elements.
173
Ingredients:
3 bananas
2 kiwi fruits
12 rambutans
8 dried prunes
a handful finely sliced almonds
2 tbsp currants
2 tbsp pine nuts
12 strawberries
1 passion fruit
1 orange
2 tbsp bee pollen
Machine set up:

attach the Juicing Nozzle onto the drum cap turning it counter clockwise onto notch
2.
Place one bowl under the machines Pulp Discharge Outlet in order to catch the
produce.
Always make sure to start the machine before you enter anything into the Guide and
soak the prunes for 3 hours before you start
peal the orange and ¼ of a lemon
juice the orange, lemon and 6 strawberries together
cut all the fruits and prunes into small pieces
mix everything together
pour the orange juice mix on top
sprinkle the bee pollen on top to finish

Yields: 4 serves
Preparation hints:
The finer you cut the fruits, the more delicious the flavor will be. If you can’t find rambutans,
use lychees which taste similar. Enjoy.
Babu’s Fruit Salad
Babu is an old friend of mine from the Philippines. We would wander around the Philippine
markets for hours buying fruits and vegetables. He was a specialist when it came to natural
cuisine. Of course exotic produce is impossible to buy in all countries. This recipe reminds me
of a lot of our fresh Philippine breakfasts.
Ingredients:
2 avocados
2 bananas
1 large papaya
2 oranges
2 tbsp pepitas
handful hazelnuts
2 tsp linseeds
174
Machine set up:

You don’t need to attach the Mincing Nozzle onto the drum cap, as we want the nuts
as coarse as possible.
produce.
Put one orange through the machine
make a paste from all the nuts by running them through the guide together
cut the other fruits into big chunks
roll the fruit in the ground nuts and linseeds
pour the orange juice over the mixture and enjoy

Yields: 4 serves
Preparation hints:
Soak the linseeds before you use them to make them more digestible.
Ginger Custard
Ginger is excellent to for dishes which may be two sweet. The flavors are sensational and you
can eat as much as you like because its healthy.
Ingredients:
5 persimmons
2 ripe nashis
1 small slice of ginger
¼ cup of soaked raisins
Machine set up:

notch 2.
paste.
mince the ginger
soak the raisins for at least 3 hours
remove the pits from the nashis
peal the persimmons and remove their stones
let persimmons and pears run through the guide together
mix the raisins and the grated ginger underneath

Yields: 4 serves
175
Preparation hints:
To give this dish a more exotic flavor, add five spice and cinnamon powder. Decorate with
nasturtium flowers.
Coated Chocolate Almonds
It doesn’t get any better than this.
Ingredients:
10 figs
20 soaked almonds
1 tsp cocoa powder
¼ cup raisins
water
Machine set up:

notch 2.
paste.
cut the figs in halves and place 4 halves on each desert plate
soak the almond for three hours
let the raisins run through the guide until you get a fine paste
mix the raisin paste with the carob powder and add little water to get a firm paste
coat the almonds with the paste and roll them in the cocoa
stick one almond in each fig half

Yields: 6 serves
Preparation hints:
This desert has a lot of fine work to be done by hand but it is worth it and fun. Green figs look
best with this dish. Before you place the filled fig halves on the plates, sprinkle the edges with
cocoa, which looks great on white plates.
Tamarillo Jam Crepe
Tamarillos are also known as tree tomatoes. They are an excellent source of vitamin C and
carotene. Their taste is sour but sweet at the same time, excellent for jams and fillings.
Ingredients:
1 ½ cups dried black mission figs
½ cup oat meal
1 tbsp honey
2 bananas
3 tamarillos
176
Machine set up:

notch 2.
paste.
let the figs run through the guide with 1 banana
mix the oats and honey with this paste
form 2 crepes from the paste
put the crepes into the sun for a couple of hours or use straight away
cut the tamarillos in half
scoop out the pulp and let it run through the guide
cut the ½ banana into long pieces
fill the crepes with the tamarillo jam and banana pieces and roll them together

Yields: 2 crepes
Preparation hints:
It’s worthwhile drying the crepes if you plan to have an afternoon tea snack. Fill the crepes
with any fruit you desire.
Crepes with Applesauce
Another variation ideal for kids as well.
Ingredients:
1 ½ cup golden raisins
¼ cup dried cranberries
½ cup oat meal
1 banana
2 apples
1 tsp honey
pinch of cinnamon
2 tsp lemon juice
Machine set up:

notch 1.
paste.
make a paste out of the raisins, cranberries, oat meal and banana
make 2 crepes and dry them if you like
177
remove the seeds of the apples and put them into the mincer for a smooth apple
sauce
spice the apple sauce with the honey and cinnamon
now spread the lemon juice on top of the crepes
pour the apple sauce on top and roll up quickly

Yields: 2 crepes
Preparation hints:
If you would like to serve warmed crepes it is possible to heat them up as long as the
temperature doesn’t exceed 40 degrees.
Fruit Flan
Yes you can make Fruit Flans from raw ingredients and they are wonderful.
Ingredients:
Crust:
½ cup dried figs
3 dates
1 cup almonds
2 tbsp orange juice
½ cup fresh coconut meat
Sauce:
½ banana
½ cup honeydew melon
Toppings:
2 mandarins
½ kiwi
4 strawberries
½ cup blueberries
Machine set up:

notch 2.
paste.
mince all the ingredients of the crust together until you have a smooth paste
form 4 fruit flan crusts with a rim
let the banana with the honeydew melon run through the guide
spoon the paste into the crust
cut up the fruit for the topping and spread it onto the fruit flans

Yields: 2 or 4 fruit flans
Preparation hints:
178
You can keep the flans in the fridge, which will make the sauce spread stiffer. Depending on
the season, change the topping and filling. Papaya sauce with banana is also a good
variation.
Coconut Hats
A fine praline for gourmet lovers!
Ingredients:
2 cups coconut flakes
1 banana
1 tsp almond extract
1 cup hazelnuts
Machine set up:

notch 2.
paste.
make a paste from the coconut flakes, almonds, almond extract and banana
keep a handful of flakes to the side
form 25 macaroon shaped balls and dip them into the coconut flakes

Yields: 25 macaroons
Preparation hints:
Cover the macaroon hats entirely so in coconut shreds so all you can see are the white
coconut flakes.
Apricot Balls
My sister taught me this recipe whilst experimenting with our Oscar. I have to say the taste is
simple and enticing if you only use a few ingredients. Living Food is so aromatic in itself that
you don’t need to use a lot of seasoning and spices.
Ingredients:
2 cups cashew nuts
¼ cup poppy seeds
6 apricots
Machine set up:

notch 1.
paste.
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run the cashew nuts and the apricots through the guide
knead the poppy seeds into the paste
form 20 small balls

Yields: 20 balls
Preparation hints:
You can add a tablespoon lemon juice to the mix for a sharper flavor.
Sesame Balls
These treats are an ideal party food for any age group.
Ingredients:
1 cup brazil nuts
½ cup sesame seeds
1 tbsp carob
½ cup almonds
½ cup raisins
Machine set up:

notch 1.
paste.
ready!

Yields: 30 balls
Preparation hints:
You can make these balls out of sprouted nuts as well. (see sprouting section)
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C H A PT ER N I N E : I C E C R EA M S A N D S OR B ET S
Contains:
Passion with frozen banana, lemon and passionfruit

Paradise Ice Cream with frozen banana, frozen strawberries, cashew nuts and honey
Black Forest with frozen banana, frozen cherries, cherries, honey and cocoa
Gnocchi Napoli with frozen banana, vanilla essence, almonds and raspberries
Raspberry Rush with frozen bananas and raspberries, raspberries and honey
Nutty with frozen bananas, mango and hazelnut
Minty with frozen bananas, mint leaves and frozen nectarines
Anna Apricot with frozen bananas, apricots and dried apricots
Rum Raisins with frozen bananas, frozen raisins and honey
I got the Bluesberries with frozen bananas and blueberries, lemon and walnuts
The Orange People with frozen bananas and persimmons, persimmons and sunflower
seeds
Marble Cake with frozen bananas, cocoa, frozen dates and dried pineapple
Heart of Hearts with frozen bananas, raspberries, blackberries and frozen strawberries
Peach Panther with frozen bananas and peaches, peaches and dried cranberries
My own Bounty Version with frozen bananas, frozen coconut, fresh coconut and
carob
Midsummer Night’s Ice Dream Cake with frozen bananas, figs and vanilla essence
The Knight Mare with frozen bananas, frozen papaya and prickly pears;
Yogurt-Ice Cream * with frozen yogurt, frozen and dried fruits of your choice and
honey
Soy-Ice Cream ** with frozen soy-yogurt, frozen mango and frozen raisins
This last chapter of the Living Food Recipe Book contains ice creams and sorbets. Most
people love ice cream, especially kids. Eating mainly raw foods the love for ice cream
certainly hasn’t left me either. Although I would have to say that I prefer ice cream nowadays
that is not as cold anymore. The ‘ice cream making function’ of the Living Food Processors is
one of the best inventions I’ve come across in the food industry. It allows me to create the
most amazing and creamiest ice creams but none of them contain any artificial flavors, dairy
products, refined sugars, saturated fats or preservatives.
It’s hard to believe and you will need to try it before you believe it but the ice creams that
you can make with the Living Food Processors are actually even better than any ice cream
you can buy somewhere. The flavor of the fruits is 100% natural and strong, the consistence is
creamy and the colors are wonderful.
The only ingredient you use to make frozen ice cream is frozen fruit, which the Food Processor
will mash into a creamy, smooth and tasty ice cream.
The frozen fruit used in the ice cream does not lose its nutritional value as it would if it was
heated or cooked. It maintains its nutritional value. Another advantage is that freezing
preserves ripe fruit in a harmless way and ripe fruit kept in the freezer doesn’t need to perish
181
like overripe fruit would outside. Freezing fruits guarantees you all the nutritional benefits that
a fresh fruit can offer.
Kids have a lot of fun and there is no danger involved at all if they make the ice cream
themselves with the Living Food Processor. Give them some frozen fruit and let them do the
whole job themselves. Let them have as much ice cream as they like it is simply made out of
fresh frozen fruits, an ice cream vitamin pill.
People that avoid dairy products in their diet or who’ve developed allergic reactions to them
can now really enjoy themselves in this chapter. Many raw food eaters or people with a
healthy diet that exclude lots of sugars and fats will be pleased to discover a new alternative
food to consume and feel 100% good about it.
Usually ice cream is mainly made out of milk, cream and sugar. Let us have a look what those
things do to our body and why avoiding them for only a month makes us feel so much better.
Milk:
(see chapter three for details about the effects of milk in our diet)
Cream:
While milk is a concentrated protein cream is purely fat. The digestion of milk and cream is
therefore entirely different. Cream is less mucus forming than milk and should not be
pasteurised. All animal fats are acid forming and when heated or fried are likely to cause
liver, gallbladder and pancreas disturbances. (Check under ‘fats’ in the Ingredient Glossary
what fats are essential for you and what foods contain them)
Manufactured sugars:
When we eat refined sugars it ferments in our system and turns into acetic acid. This acid is so
strong that it can burn the skin, and that is exactly what it is doing inside our body. The whole
digestive system will be affected, the pancreas and the teeth and gums. Sugar can cause
illnesses such as diabetes. The only sugars that are good for us are the natural ones in
unheated form: fruit sugar and honey. And those two only we use in our ice creams
combined with natural flavors like vanilla, lemon juice, carob and cocoa.
Living Frozen Fruit ice cream won’t harm you and I can offer it to you and your children from
the depth of my heart.
Note: The main component in all ice creams is frozen banana. It is the greatest and creamiest
base to be mixed with other flavors. If you are allergic to bananas make all recipes without
them and simply replace the amount of bananas used by the fruit it is combined with. If you
usually don’t like the taste of bananas give it a try, frozen banana tastes quite different than
fresh banana.
Bananas is a good source of dietary fiber and they are one of the few fruits that contain
complex carbohydrates, That’s why they are very nourishing but contrary to popular beliefs
not fattening.
Bananas are a good source of vitamin C, potassium, vitamin A, B1, B2, B3, calcium, iron,
magnesium, phosphorus and sodium.
Bananas are a high-energy food, a bowl regulator with a soothing effect on gastrointestinal
disorders.
The ICE CREAM MAKING FUNCTION makes ice cream out of any frozen fruit, dried fruit and
ice cubes.
Note: Always freeze your fruits in slices, peeled and stoned. Cutting and peeling the whole
fruit when it is frozen can be a lot of trouble. Freeze the fruits over night to ensure that it is
182
completely frozen. I recommend storing some frozen fruits in the freezer so you can
immediately get started when the urge for a creamy ice cream suddenly overcomes you.
Almost all the ice cream recipes come with a sauce that compliments them. Feel free to
exchange the sauces in between the recipes or to leave them away if you want to eat only
the pure ice cream.
* Some people have yogurt as part of their diet. The Living Food Processors make an
extraordinary ice cream out of frozen yogurt. You can mix fresh fruits into natural yogurt and
freeze it together in a container, or you can freeze fruit yogurt as it is. Yogurt should be frozen
at least over night to be completely frozen.
** Other people eat soy products as part of their diet. You can buy soy yogurt or soy ice
cream and freeze it. Then add frozen or fresh fruits and let them together run through the
machine. Delicious!
183
Passion
Passion is a sorbet. The combination of sweet and sour awakens the passion in you. This dairy
and sugar free dessert is a must for chocolate lovers.
Ingredients:
2 frozen bananas
½ cup passion fruit pulp
juice of 1\2 lemon
2 tsp of carob powder
1 tsp honey
2 tbsp of water
Machine set up:

notch 1.
cream.
mix the honey with the carob powder and some water until you get a sauce
mix the lemon with the passion fruit pulp
pour the mixture over your bowl with the sliced frozen bananas
then let the bananas and the passion fruit run through the guide together
fill into dessert bowls and pour the chocolate sauce on top

Yields: 2-3 serves
Preparation hints:
You can juice the lemon by hand or quickly run it through the machine with the Juicing
Strainer and the Juicing Nozzle on notch 2. Then change back into the ice cream making
function. “Passion” needs to be eaten immediately as it is a sorbet and only half-frozen. To
decorate this fantastic dessert place half a teaspoon of passion fruit pulp on top of your
sorbet.
Paradise Ice Cream
Welcome to paradise. When you first make these ice creams you will most probably find
them much tastier then common ice creams. There is no end to the variations you can create
and it’s cheap and quick.
Ingredients:
2 frozen bananas
1 cup frozen strawberries
½ cup cashew nuts
6 large fresh strawberries
juice of ½ lemon
2 tsp of honey
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Machine set up:

notch 2.
cream.
mix the honey with the lemon juice
let the fresh strawberries run through the guide
pour the mixture of lemon and honey together with the strawberry sauce and mix until
it forms a homogeneous sauce
then let the bananas, cashew nuts and frozen strawberries run through the guide
together
fill into dessert bowls and pour the strawberry sauce on top

Yields: 2-3 serves
Preparation hints:
For decoration you can throw a couple of cashew nuts into the guide before you start
making the ice cream. Catch the ground nuts and sprinkle them over your dessert. Yum.
Black Forest
Everyone gets an impression when they hear the name Black Forest. This Black Forest ice
cream won’t disappoint you and it’s so healthy that you can eat as much as you like.
Ingredients:
2 frozen bananas
1 cup frozen black cherries
1 tsp honey
2 tsp cocoa powder
1 cup fresh black cherries
Machine set up:

notch 2.
cream.
mix the honey with the carob powder and 1 tsp water
remove the cherry stones and cut them into small pieces
then roll them in the cocoa powder
then mix the carob paste around the frozen fruit
then let the bananas and the cherries run through the guide together alternating the
two
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put the ice cream onto a plate and place the fresh cherries on top

Yields: 2-3 serves
Preparation hints:
Cut big cherries into 4 pieces small cherries into two halves. The best cherries are the really
black ones that are totally sweet. I choose a light honey for this recipe that doesn’t override
the taste of the cherries. This dessert is never going to let you down.
Gnocchi Napoli
As a kid we used to love ‘Spaghetti ice cream’. ‘Gnocchi Napoli’ is the latest health
conscious version for kids and adults.
Ingredients:
3 frozen bananas
½ vanilla pod
1 cup raspberries
3 tsp. almonds
Machine set up:

notch 2.
cream.
make the raspberries into a paste
put them into a pot and warm them up under 40 degrees
grind the almonds
scrape ½ teaspoon of vanilla from the pod
distribute on the bananas
then let the bananas run through the guide and catch onto a board
cut them in 1 inch long chunks
put into dessert bowls and pour the warm raspberry sauce on top
decorate with almond sprinkles

Yields: at least 2-3 serves
Preparation hints:
Heat the raspberries while you make the ice cream, then serve immediately.
Raspberry Rush
Raspberries are my favorite berries if not my favorite fruit altogether. Check this out if you are
a raspberry fan as well.
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Ingredients:
2 frozen bananas
1 tsp honey
1 banana
Machine set up:

notch 1.
cream.
cut the banana into thin slices
mix the honey with the banana
then let the bananas and raspberries run through the guide together in alternating
motion
stir the ice cream with the banana until you get ‘a soft serve’
serve in dessert bowls and munch away

Yields: 2-3 serves
Preparation hints:
The raspberry ice cream is fantastic on its own as well.
Nutty
This sorbet has a great consistency. It’s a gourmet desert that melts on the tongue straight
away.
Ingredients:
2 frozen bananas
1 large mango
½ cup hazelnuts
Machine set up:

notch 1.
cream.
cut your mango into slices
let the hazelnuts, mango and banana run through the guide together
pour into a glass and serve with a long spoon
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Yields: 2-3 serves
Preparation hints:
Use a ripe mango that melts on the tongue or even starts to become overripe to give this
sorbet a ‘champagne effect’.
Minty
This ice cream is a gourmet food, the fresh mint juice used in the ice cream makes it a
wonderful finale to an extraordinary dinner.
Ingredients:
1-2 frozen bananas
4 frozen mango
1brunch fresh mint
2 tsp honey
½ cup water
Machine set up:

notch 1.
cream.
juice the mint with the juicing function
let the bananas and nectarines run through the mincing function together
then stir the mint juice into the mixture and let the paste run through the guide again
fill into a cocktail glass and serve with a long spoon, a mint leaf and a honey-water
sauce

Yields: 2 serves
Preparation hints:
Prepare it and eat it- it is delicious.
Anna Apricot
Apricots are a warm and nourishing food full of carbohydrates. They contain the pro-vitamin
A beta-carotene, and not heated they keep containing such in this ice cream sorbet.
Ingredients:
2 frozen bananas
½ cup apricots
¼ cup dried apricots
Machine set up:

notch 1.
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cream.
remove the stones of the fresh apricots and cut them into small pieces
then cut the dried apricots into small pieces as well and mix them together
then let the bananas and the apricot mixture run through the guide together
alternating them
do this twice
fill into desert bowls

Yields: 2-3 serves
Preparation hints:
If you want to have ice cream instead of sorbet just freeze the apricots as well in small
chunks.
Rum Raisins
This dish doesn’t need any rum to make you happy.
Ingredients:
3 which have been frozen with honey around them
½ cup frozen raisins
Machine set up:

notch 2.
cream.
let the honey-bananas run through the guide together with the raisins
make bowls and fill the ice cream into desert bowls

Yields: 2-3 serves
Preparation hints:
This is a fairly complicated recipe compared to the others. Freeze your raisins. When you
freeze your banana chunks roll them in honey and freeze them together. In this way you get
a sticky honeycomb effect in your ice cream.
I got the Blues-Berries
Bluesberries have been grown for thousands of years in the hidden Himalayas. You can buy
them in shops today known as ‘Blueberries’. Their original name is Bluesberry and has the
hidden powers when consumed to give you the blues baby and there is no stopping…
189
Ingredients:
1 frozen bananas
2 cups frozen blueberries
juice of ¼ lemon
¼ cup walnuts
Machine set up:

notch 2.
cream.
mix the lemon juice with the walnuts
then mix all other ingredients together
mince the bananas and the other fruits at the same time
put into dessert bowls and decorate with crushed walnuts and lemon rind

Yields: 2-3 serves
Preparation hints:
For a special taste experience, soak the walnuts for a couple of hours in water before use.
They will taste as if they have been picked freshly from the tree.
The Orange People
Welcome to paradise. When you first make these ice creams you will most probably find
them much tastier than common ice creams. There is no end to the flavor combinations.
Ingredients:
2 frozen bananas
2 frozen persimmons
2 fresh persimmons
Machine set up:

notch 2.
cream.
let the frozen fruit run through the guide separately
place the frozen bananas in the bottom of your dessert bowl
then paste the frozen persimmon ice cream on top
in the end peal the fresh persimmons
190
mix them with the sunflower seeds and pour them like a sauce on top of the ice
cream

Yields: 2-3 serves
Preparation hints:
Freeze the persimmons without the skin; just the delicious flesh in a plastic container. Remove
the seeds as well. You can also use the nutty tasting sunflower sprouts in this dish instead of
the sunflower seeds.
Marble Cake
This is a very playful creation. The two colors invite you to create different designs every time
you make this ice cream.
Ingredients:
3-4 frozen bananas
3 frozen dates
½ cup dried pineapple
2-3 tsp cocoa powder
Machine set up:

notch 2.
cream.
take half of the frozen bananas and dried pineapple
let them run through the guide alternating a couple of times
then mix cocoa powder, dates and the other half of bananas
let this mixture run through the guide 2-3 times until you get a stable brown color
catch both mixtures in separate bowls
fill into dessert bowls

Yields: 2-3 serves
Preparation hints:
You can play around with this dessert and be creative. For example stir the two colored ice
creams into each other like a swirl. Or make two long rolls of a different color. Braid them into
each other.
Heart of Hearts
This is a lovely dessert for all special occasions. For a birthday, Mother’s day, Father’s day or
anything you feel like celebrating.
191
Ingredients:
1 frozen bananas
1 cup frozen raspberries, blackberries and strawberries
½ cup fresh blackberries
Machine set up:

notch 2.
cream.
make the fresh blackberries into a paste by running them through the mincing strainer,
keep 4 blueberries for decorative purposes
then let the frozen banana and the frozen berry mix run through the guide twice
fill the mix into 4 heart-shaped cookie cutters on a dessert plate
paste the blueberry paste on top of each heart and pull of the cookie cutter
decorate with a blueberry each

Yields: 4 hearts, 2 or 4 serves
Preparation hints:
Serve this dish with a big smile and lots of love. If you don’t serve it straight away leave the
cookie cutter on the plate and keep the hearts in the freezer. Always pull the cookie cutters
off just before serving this delicious dish.
Peach Panther
Peaches have a mild taste and a soft color. In this dessert the peach flavor comes out in a
natural way and is conserved in its magic.
Ingredients:
1 frozen bananas
1 cup frozen peaches
½ cup fresh peaches
1 tsp honey
2 tsp dried cranberries
2 tbsp of water
Machine set up:

notch 2.
cream.
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cut the fresh peaches into small squares
soak them in honey and water while you prepare the ice cream
let the bananas and the frozen peaches run through the guide together
stir the ice cream until you get ‘a soft serve’
fill into dessert bowls and pour the peach squares on top
decorate with the cranberries and enjoy

Yields: 2-3 serves
Preparation hints:
Make sure to choose really ripe peaches for the topping. Remove the peal and, for a thicker
sauce, mash half of the peach into a paste and soak this paste together with the honey and
the water. Keep the peaches stored at room temperature in order to let their flavor unfold
totally.
My own Bounty Version
This sorbet-bar has a great consistency. It’s sticky and sweet with lots of coconut and
chocolate.
Ingredients:
2 frozen bananas
2 cups frozen coconut meat (approximately ¼ coconut)
2 tbsp of dark carob powder or cocoa
Machine set up:

notch 2.
cream.
make a coconut ice cream from the frozen bananas and frozen coconut meat
form 4 bounty bars
sprinkle these bars with carob on all 4 sides and place them on the dessert plate

Yields: 4 bars, 2-4 serves
Preparation hints:
The best way of serving this dish is on a large plate. Let the people on the table take their little
bounty from the serving plate, or pass the plate around. It’s great for a kid’s birthday party.
Midsummer Night’s Dream Ice Cream Cake
A real dream in the middle of summer.
Ingredients:
3-4 frozen bananas
10 fresh figs, either blue or green ones
1 vanilla pod
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Machine set up:

notch 1.
cream.
first cut off the stems from the figs
then make a paste from 7 figs by running them through the guide once
then slice the other 3 figs into thin slices
cut the vanilla pod in half, then scrape the vanilla essence from the pod with a knife
now let the frozen bananas and the vanilla essence run through the guide together so
that the vanilla gets well spread
put the mashed figs in the middle of your serving plate
now make a plum pudding like cake around the fig paste from the ice cream, using
your hands
quickly place the fig slices on top of the cake and around the sides
serve like an ice cream cake

Yields: 3-4 serves
Preparation hints:
Both green and blue figs are great for this recipe. The tricky part is to bring the cake into
shape. I use my washed hands to do the beginning and a knife for the finishing touch to get
a smooth surface. Then when you cut the cake into serves, dip your cutting knife into hot
water before cutting in order to get a clear cut. Eat straight away.
The Knight Mare
This dish can turn into a nightmare if you don’t follow the instructions properly. If you do follow
the instructions properly, this dish will appear to you as the most beautiful knight on a mare
taking you to the kingdom of good tastes.
Ingredients:
1 frozen bananas
½ frozen papaya
2 prickly pears
Machine set up:

notch 2.
cream.
pay attention with these prickly pears
do not touch them but take a fork and stick into the body of the prickly pear
194
cut off outside and ends

then make a straight cut along the longest side
use a second fork to peal off the prickly peal by rolling it either way
throw the skin in the garbage straight away and put the prickly pear in a separate
bowl before start on the other pears
cut the prickly pears in half along the short side
place the 4 prickly pear halves on 4 plates, the wider side up
then make the papaya-banana ice cream
surround the round prickly pear centers with the ice cream, forming a ring
use a knife to give the ice cream rings a proper shape

Yields: 2-3 serves
Preparation hints:
As you can see the trickiest part of this recipe is to avoid getting any splints into your fingers
and lips. They are so fine that simply touching a prickly pear can be quite uncomfortable.
Nevertheless if you have a splint in your finger, do not worry. The body removes it within a day
or two. The taste of prickly pears is individual. I love it especially if they are really ripe. Italian
supermarkets usually sell them in season very cheaply. The seeds don’t need to be chewed
because they are easy to swallow and stimulate digestion. Enjoy this dish.
Yogurt-Ice Cream
This yogurt ice cream is only for people who enjoy dairy products. You can use any yogurt
you feel comfortable with. Yogurt ice cream tastes absolutely great and in the ‘Preparation
Hints’ I am give you more ideas on how to be creative with frozen yogurt.
Ingredients:
300g natural yogurt
3 tsp honey
Machine set up:

notch 2.
cream.
cut the frozen yogurt into pieces and pour honey over it
then let the yogurt pieces and the raspberries run through the guide together in
alternating motion

Yields: 2-3 serves
Preparation hints:
Note: Some yogurts freeze better than others. Generally, natural yogurt freezes well. It is good
to freeze the yogurt over night to make sure it is probably frozen. Now you can freeze a ready
made fruit yogurt and make ice cream from this. Or you can add fresh fruits into the yogurt
and freeze it together as one mass. Dried fruits turn out really great in ice cream; just add
them into the yogurt before you freeze it.
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Soy-Ice Cream
Soy ice cream is easily made from soy yogurt. You can use soymilk although it won’t develop
the creamy consistency of the frozen yogurt.
Ingredients:
300g frozen soy yogurt
1 large frozen mango in pieces
½ cup frozen raisins
½ cup almonds
Machine set up:

notch 2.
cream.
peal the mango and cut it into small chunks
freeze the yogurt with the raisins and the mango together in one container
when you want to make the ice cream, cut the frozen yogurt into pieces
then let the frozen chunks run through the guide together
ready to serve

Yields: 2-3 serves
Preparation hints:
Freeze a container of yogurt with fruits. The moment you want to have some ice cream you
will only need to pull it out and in 5 min the best yogurt ice cream is ready. You can add to
your yogurt base any kind of fruit, honey and raisins, dried fruit or nuts, enjoy.
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B I B L I O GR A PH Y
Markowitz, E. 1997, Living with Greenpower, Alive Books, Canada
Holzer-Sprenger, M. L. 1998, Die Natur, Dein Irdischer Lebensquell, Werkstaette fuer Behinderte
Gmbh, Germany
Stanton, R. 1999, Complete Book of Food and Nutrition, Simon & Schuster, Australia
Straten van, M. 2000, Super Herbs, Octopus Publishing Group Limited, Great Britain
Hartley, H. 2000, Juice Power, Hartrade Pty Ltd, Australia
Dr. Walker, N.W. 1995, Become Younger, Norwalk Press, USA
Dr. McKeith, G. 1998, Living Food for Health, Piatkus Publishers, Great Britain
Gursche, S. 1996, Healing with Herbal Juices, alive books, Canada
Polunin, M. 1999, Healing Food, Dorling Kindersley Limited, London
Reavley N. 1998, Vitamins etc., Bookman Press Pty Ltd, Australia
Burger G.-C. 1997, Die Rohkosttherapie, Wilhelm Heyne Verlag Gmbh & Co.KG., Germany
Konz, F. 1999, ‘Der grosse Gesundheits Konz’, Universitas Verlag, Munich
Dr. Sc. Walker, N.W. 1978, ‘Fresh Vegetable and Fruit Juices’, Norwalk Press, USA
Waal de F. & Lanting F. 1997, ‘Bonobo, the Forgotten Ape’, University of California Press Ltd.,
London
Maddison P. 2000, ‘Healing with Clay’, Wildwood Sanctuary, Australia
Werndly, P. 1999, ’Negative symptoms can be positive’, West Australian, Monday 23rd of
August 1999
Simonsohn, B., ‘AFA, Spirulina, Chlorella’, (online), Available: http://www.rohmachtfroh.de,

update 7th of November, 2001
‘Benefits of Apple Cider Vinegar’, (online), Available: http://www.ezlinks.com
‘Apple Cider Vinegar, Facts and Information’ (online), Available: http://www.go-

symmetry.com
‘The truth about Apple Cider Vinegar’ (online), Available: http://www.living-food.com
‘Bee Healthy-Bee Natural-Eat like a Bee!’, (online), Available:

http://www.dancingbeeacres.com, update 7th of January, 2002
‘Apricots Pits… A Cancer treatment that works’, (online), Available: http://www.zianet.com
‘Results for Enzymes’, (online), Available: http://www.encyclopedia.com
‘What I could do against cancer’, (online), Available: http://www.exel.net.com
197
198
A B OU T T H E A U T H OR
Marion Ragini Buffart, born 1976 is the author of the “Living Food Recipe Book”. Due to a
severe eating disorder that started when she was 13 years of age only she was brought onto
the path of food and nutrition. Accumulating all knowledge possible on health, nutrition and
diet she came across raw food nutrition in 1996. In 1997 she decided to move to an instinctive
raw food commune and research centre in France in order to start a live-in exploration of raw
foods. Instinctive Nutrition means that everything is eaten raw and chosen through smelling. It
is believed that fruits and vegetables should be eaten as natural as possible and not be
prepared or mixed in any way in order not to confuse the eating instinct.
Although experiencing the wanted health recovery and witnessing many food-related
miracles through instinctive raw food nutrition she left France knowing that food preparation
and the joy of human creativity was an important part in herself which was not to be
neglected.
Ragini travelled for a long time around the world, studying food, nutrition and other healing
arts. When settling in Australia in 1999 she started to teach her first raw food ‘cooking’ classes
that she called ‘Raw Food Aesthetics’. In these classes she teaches her students about the
benefits of raw food nutrition and together, a range of dishes are prepared, decorated and
eaten. She loves teaching and to creating new recipes.
Ragini loves to play, taste and decorate her dishes; as for her it is like giving a blessing to the
great kingdom of fruits and vegetables when using them to create new, wonderful and
delicious dishes.
She is currently still living in Australia, writing her next two revolutionary books about food and
nutrition. Ragini is planning to go overseas soon and give more workshops with the Living
Food Processors teaching people all over the world about the wonderful world of raw food
nutrition.
For any question you may have or for further information, the Author is happy to be of help;
be it about your diet, your juicer and how to use this book, workshop timetables, courses
overseas, catering services, vitamin supplements, water filters or anything else not mentioned
above. You can contact Ragini personally at eatalive@hotmail.com.
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200
I N GR ED I EN T G L O S SA R Y
Some foods throughout this book may be unfamiliar to you. Here are some products listed for
an easy reference:
Aloe Vera: repairs damaged tissues, assists digestion, reduces inflammation, promotes free
flow of energy through all meridians, can be used externally to help with burns, sunburn, bites,
skin care and eczema;
Apple Cider Vinegar: an unpasteurised brand, preferably with the ‘mother’ in it, contains lots
of nutritional components like potassium, supports weight loss, helps to fight osteoporosis and
arthritis, relieves sore throats, cleanses and detoxifies body tissues and joint from remaining
waste products, helps to retain a healthy skin, increases metabolism, helps preventing
dandruff, itching scale and baldness, soothes sunburns, regulates blood pressure, flushes the
gall bladder;
‘Apple Cider Vinegar is the Number One food recommended for maintaining the body’s vital
acid-alkaline balance.’
Gabriel Cousens, M.D., Author of ‘Conscious eating’
Apricot Kernels: have a high value to our diet as they contain a rarely found vitamin called B
17, which is claimed to be a cure for cancer and an important vitamin to maintain good
health, whenever you eat an apricot hold on to the kernels, whenever you want to eat one,
crack them with the nutcracker, store kernels dry, apricot kernel oil is rich in vitamin E. One
tbsp. would more than sufficiently supply ones daily requirements. Seven apricot kernels a
day is the daily recommendation cancer patients should take. You can buy apricot kernels
also in bulk from special suppliers, and can find a list of other foods that contain vitamin B 17
in the ‘ Ailments Index’.
Bee Pollen: 2 level tsp. per day before breakfast is the recommended daily intake of this
miracle food. It contains most vitamins, minerals, enzymes and proteins. Bee Pollen has been
shown to be helpful to decrease stress, depression, nervous disorders, alcoholism, resistance
to illness, and has immediate benefits to the blood, rejuvenation of body cells as well as
restoring strength and vitality. Intake is highly recommended; however, please consult your
doctor if you are prone to allergic reaction.
Blue-green Algae: names like AFA-Klamath, Chlorella or Spirulina are potent algae that stand
in connection with this name. They are extraordinary super foods, containing up to 3 times
more vitamin B12 than cows liver, which is a significant amount especially for vegans and
vegetarians. They also contain vitamin B complex, beta-carotene, anti-oxidants, zinc,
chlorophyll, enzymes, all eight essential amino acids, calcium, selenium, and magnesium. In
America, the blue-green algae is claimed to be a super food and has become one of the
number one sales in the Health Food industry, for more information or any questions about
algae please contact eatalive@hotmail.com
Bragg’s: made from soybeans and water is a healthy replacement for common soy
seasonings. It contains sixteen amino acids and is not fermented or heated. I highly
recommend this product.
Carob: there is sweet and dark carob, it usually comes in powdered form and is used as a
chocolate alternative. It can be mixed into water, fruit or nut pastes;
Clay: The eating and drinking of clay, particularly of green clay (Montmorillonite) has been
practiced all around the world for ages. It has unique healing powers that energize weak
organs and help to detoxify the entire system by eliminating wastes and toxins. White clay
(Kaolinite) is also very effective in the case of intestinal disorders. Clay can be used as superb
201
toothpaste as well. In some countries clay is taken as a mineral supplement, and it probably is
the first supplement humans used.
How to make a clay drink:

Mix the clay powder into a glass of water and let it sit over night. Stir and drink the next
morning, half an hour before breakfast. Even better: Mix the clay powder into fresh coconut
juice instead of water.
Dosage per day for a three-week clay cure:
Adults: 1heaped tsp.
Children under 10 years: ½ tsp.
Under 5years: ¼ tsp.
If you feel strong reactions occurring, take smaller dosages. Clay can be eaten regularly as
long as you feel it benefits you. It can be added to savory dishes or sprinkled on top of
mueslis and soups.
Cocoa: a concentrated powder made from the seeds of the cacao tree, rich in protein, iron,
potassium, zinc and vitamin B complex, used as an alternative to chocolate flavors, with a
strong to bitter aroma;
Dried fruit: very nutritious, but has a high sugar content. Buy unsulphured dried fruit, since
treated fruit can cause side effects. Ideally, buy sun-dried dried fruit or dehydrate it yourself.
Durian: a large fruit cultivated in Asia but now available in most countries. It has a delicious
creamy flesh with a distinctive odour. It is an excellent source of vitamin C and when you are
in the mood for it durian, it is the finest and complete meal you can find.
Eggs are very nutritious and contain every vitamin except vitamin C. They are rich in protein
and minerals. An intake of four raw eggs a week is suitable for everyone. Eggs coming from a
free range hen or duck are recommended out of humanitarian reasons, and research has
shown that it is the level of saturated fat in the diet which is responsible for blood cholesterol,
rather than the level of dietary cholesterol. Eggs do contain dietary cholesterol; even people
with high cholesterol can eat one egg a day if they follow a low-fat diet.
Enzymes: E. Howell discovered enzymes in 1940; they are a protein by nature and can be
called the biological catalysts of the body. Deficiencies can cause metabolic malfunctions
that also lead to quicker aging, enzymes need an optimal range of pH, temperatures
between 30-40 degrees and coenzyme molecules to function efficiently, that is why Living
Food is so effective: it hasn’t been heated up over 50 degrees, the temperature that
completely destroys the enzymes and it contains the right pH and coenzyme molecules to
assure optimal enzyme activity. Wild animals all live of Living Foods and don’t experience
degenerative illnesses like we do. However, animals in Zoos die much earlier due to the lack
of Living Foods in their diet, enzymes are the elements of life in us and in everything else that
lives, the more we consume them the more alive we stay and the healthier we become.
Fats: a low-fat diet is desirable as high fat intake have been proven to be linked to many
diseases such as obesity, certain types of cancer, non-insulin dependant diabetes and
coronary heart diseases. Some fat is needed in a diet because fats do fulfil their role as a
nutrient in our body. Fats are often described as ‘saturated’, ‘mono-unsaturated’ and
‘polyunsaturated’, most food contain a mixture of all three but particular types are
predominant in certain foods:
Eat as little as possible saturated fats (mainly animal fats, coconut, and coconut oil).
Eat reasonable amounts mono-unsaturated fats (olives, olive oil, avocados, almonds, eggs,
hazelnuts, peanuts, and peanut oil).
Eat most polyunsaturated fats (fish, vegetable oils, walnuts, brazil nuts, safflower seeds,
sunflower seeds, soy beans, cottonseed, corn oils).
202
Note: The two essential fatty acids necessary for health are omega-6 fatty acid (found in
safflower, sunflower and corn oils) and omega-3 fatty acid (found in fish and oils such
as flaxseed oil). Both are polyunsaturated fatty acids.
Flowers: The flowers of certain plants taste delicious and can be eaten. They add a beautiful
touch to dishes like salads, drinks, and breads or can be used as a garnish. Using edible
flowers shows people around you how much you are in touch with nature and aware of
natural foods. Edible flowers include the flowers of the following: Nasturtium, apple, carnation,
chrysanthemum, geranium, gladiolus, hibiscus, hollyhock, honeysuckle, jasmine, lavender,
lemon, lilac, marigold, pansy, rose, tulip, violet, daisy, dandelion, elderberry, rocket, radish,
salvia, cabbage, Chinese broccoli, camomile, thyme, borage, calendula, day lily, and basil.
The nutritional value of flowers is yet to be researched, but therapies using flower essences
and aromatic oils point into the direction that flowers have a complex value yet to be fully
understood.
Frozen Foods: freezing foods does not destroy the Life Force in Living Food. It doesn’t destroy
the nutrient value of the food in any way, even sub-zero freezing does not destroy the
enzymes while cooking at temperatures over 50 degrees does.
Grains: a large variety should be included in your diet to obtain as many nutrients as possible.
Buckwheat, quinoa and millet have been shown to be particularly nutritious and less likely to
cause allergies. In case of allergies, all grains can be sprouted and they then usually loose
their allergen. Sprouted grains are the most nutritious form to eat.
Herbs: herbs have healing properties and should be part of our daily health care. Simply by
eating them in juices, salads and as seasonings. The healing art of the herbalist is as ancient
as man and many herbs are readily available in supermarkets. Herbs enhance the natural
flavor of foods and are loved for their aromatic tastes. Parsley has been claimed to be one
of the most valuable herbs full of antioxidants, vitamin B12, beta-carotene, chlorophyll,
calcium, and has more vitamin C than citrus fruits. It also claims to be a mood-enhancer and
a body cleanser.
Honey: a delicious and most nutritious food ideal for sweetening, rich in potassium, thiamine,
riboflavin, calcium, niacin, pyridoxine, ascorbic acid, copper, iron, manganese, magnesium,
phosphorus and sodium. Scientific evidence suggests that honey calms the fire in your belly if
you have stomach ulcers, and its antibacterial properties are an effective treatment for
burns. In comparison to sugar, which has no nutrients or ant-oxidants, I recommend to use
honey as a sweetener. Make sure the honey you buy is cold washed, wild bush honeys are
darker and more nutritious than commercial honeys.
Kelp: seaweed that comes usually in granules is a rich source of iodine and minerals. It can
be taken daily as a food supplement or is fantastic to be used for seasoning instead of salt.
Available in all good Health food stores.
Nuts: make sure to confirm with the shop assistant that you are buying raw nuts, most nuts are
nowadays roasted, heated and salted and therefore have lost what they are meant to be
good for: a dense source of proteins, vitamins, minerals, fats and carbohydrates, almonds are
regarded as most nutritious. An almond a day keeps the doctor away, pine nuts are
delicious in taste and are used to make pesto. Apricot kernels are not well known as edible
but when the stone is cracked, the nut inside tastes delicious (see ingredient glossary under
apricot kernels). If you get fresh nuts from a tree, the best place to store them is buried in the
soil of your garden, for four to five months. They won’t lose any of their Life Force Energy if
stored this way.
Oils: avoid treated oils for the same reason as above, buy high-quality cold pressed oils and
use them in small quantities at a time.
203
Sea salt: is made up of sodium and chlorine, both essential minerals. Too much salt can be
harmful and increases blood pressure. The craving for salt is learned craving so use it
sparingly, it takes about three weeks to get off salt cravings if you have stopped salting your
food. Tribal societies often eat no salt apart from the natural salts presented in foods. Sea
salt can also be used to brush your teeth.
Seaweed: there are several varieties, all of them are very nutritious including vitamin B12, B
complex, A, C, D, E, and K. They are also rich in trace elements, iodine, and contain a
maximum of 2% fat. Soaking and rinsing can reduce the high sodium content. Seaweed is
the most highly digestible source of minerals known to mankind; it alkalizes the blood,
removes acid, atoxic material, and activates enzyme activity. Spirulina and blue-green
algae are two of the most potent sea vegetables known.
Seeds: excellent source of proteins and essential fatty acids, best consumed sprouted.
Sesame seeds are richer in calcium than cow’s milk and much easier assimilated.
Sprouts: a living super food, sprouts are alive with the greatest level of nutritional and
bioavailability vitality, for details see sprouting section.
Stevia: contains protein, fiber, complex carbohydrates and vitamins, and regulates and
balances blood sugar levels. It is a sweet tasting leaf that helps to curb the cravings and
lessen hunger pangs, a must in every raw food kitchen. The dried leaves can be soaked in
warm water and the water can be used to sweeten drinks and dishes.
Tahini: a paste made from sesame seeds, highly versatile food for sweet and savory dishes,
very nutritious.
Water: tap water supplies usually has a number of harmful chemicals, only drink distilled or
filtered water. Rainwater or fresh water is a special treat if you can rely on its purity, two liters a
day of pure water is the recommended minimum intake for an adult.
Wild vegetables and fruits: the vitamin and mineral content of wild herbs and plants are
much higher than cultivated foods. For example, nettles contain 333mg vitamin C per 100g
while 100g lettuce contain 13g vitamin C, there are lots of wild plants that are edible but
unknown as we do not get to buy them in a supermarket. Out of your own interest you
should become curious about local wild plants you can eat and include them into your diet.
Wheat grass: wheat grass can be chewed or juiced. It increases vitality, cleanses the blood,
helps eliminating toxins and heavy metals. It contains anti-aging properties, vitamin A, B
complex, C, E, a full spectrum of minerals and trace elements, and chlorophyll. Wheat grass
is a living sprout full of enzymes, and contains no gluten and therefore becomes an excellent
addition to the diet of a person with allergies.
Vanilla pod: the pod of a climbing orchid native to South America. The unripe pods are dried
over several months and the black vanilla is scraped out with a knife and used to flavor sweet
dishes and drinks, rich, sweet aroma, a real treat.
Vitamin Supplements: are only recommended if the supplement guarantees to maintain

enzyme activity and if the formula is made from nutrients extracted from whole foods.
Research suggests that the body can only absorb a few percent of vitamin supplements
manufactured synthetically: products like Dr. Gillian McKeith’s ‘Living Food Energy Powder’
fulfill those criteria’s along with a few other vitamin supplement manufacturers. (You can find
more information about vitamins and minerals in the ‘Vitamin & Mineral index).
For more information about genuine vitamin and mineral supplements you can contact the
Author of this book at eatalive@hotmail.com or Vitality 4 Life at www.vitality4life.com.au;
204
V I T A M I N & M I N ER A L I N D E X
Vitamins and minerals are as important for your body to function properly and your wellbeing.
Eating a balanced diet with lots of Living Food, Living Juice and a high-quality vitamin and
mineral supplement * made from organic produce is the best, safest and also most enjoyable
way to greater vitality and a good health.
There are 13 vitamins recognized as essential for humans. They are classified into two groups,
fat-soluble and water-soluble vitamins. Fat-soluble vitamins can be stored in the body’s fat
deposits; those stores protect us against short-term shortages. Water-soluble vitamins are
flushed out with the urine and therefore need to be replenished frequently. The body
manufactures very few vitamins but they are not made in sufficient quantities to sustain
optimum vitality.
Minerals can be grouped into two groups, into major minerals required in the diet greater
than 100mg a day, and minor minerals or trace elements required in the diet lesser that
100mg a day. The body cannot make any minerals therefore these must be obtained from
plants, meats and water. About 20 minerals are known to be essential for humans but there is
many more still to be researched, which is why a balanced diet is so important.
Taken in excessive amounts some vitamins and minerals can be harmful or even disturb or
prevent the absorption of another nutrients. When eating fresh Living Food you usually don’t
have to worry about such excesses because your body will naturally guide you in having a
balanced diet and will protect you instinctively from harm. I have not put any RDIs (Daily
Recommended Intakes) into this section. Trust in the natural intelligence of your body to
guide you.
However, I am giving you a helpful, general guideline of which natural foods are particularly
high in one or the other nutrient to support you along the way to natural health.
Lacking any vitamin or mineral signs of deficiencies.
Help yourself and add more of the foods that contain the needed nutrient to your diet to
improve your condition. If you are seriously ill this will only support your healing process and
your doctor needs to be consulted.
* A high-quality vitamin or mineral supplement is a supplement made from 100% organic

produce. It has to be made out of a combination of extracted Living Foods providing the
essential so called co-factors for 100 per cent successful absorption into the system. These
conditions need to be met otherwise the effect of the product is reduced to a big part and
money and health are wasted. Vitamin C for example, needs 22 co-factors to be absorbed
properly into the system. Drinking fresh lemon juice will fulfil those requirements while eating a
synthetically manufactured vitamin or mineral pills cannot provide those requirements. The
reason for this is because the vitamin or mineral is isolated out of its original environment that
used to provide all factors needed to absorb the nutrients completely.
205
WATER-SOLUABLE VITAMINS:
Vitamin C
Found in: guava, pawpaw, orange, kiwi, rambutan, strawberries, grapefruit, melon, mango,
loquat, lemon, custard apple, mandarin, star fruit, pineapple, banana, persimmon, prickly
pear, apricots, tamarillo, capsicum, brussel sprouts, broccoli, kohlrabi, cauliflower, cabbage,
peas, leek, potato, turnip, tomato, watercress, pumpkin, sweet potato, spinach, chilli,
asparagus, onion, parsley, oysters, blackcurrants, green leafy vegetables, breast milk, wheat
grass, bee pollen;
Possible symptoms of deficiency: fatigue, reduced gum health, joint pain, poor sleep, poor
mood and poor recovery from wounds.
Vitamin B1 (Thiamine)
Found in: wholemeal grain and sprouted grain, oats, wheat bran, fish, meat, oysters, peas,
asparagus, rhubarb, brazil nuts, peanuts, hazelnuts, walnuts, almonds, sunflower seeds, nori,
wheat grass, bee pollen, sprouted quinoa;
Possible symptoms of deficiency: irritability, concentration difficulty, depression, poor sleep,
loss of appetite, general malaise, loss of limb function, muscle weakness, loss of memory, loss
of appetite, double-vision.
Vitamin B2 (Riboflavin)
Found in: oats, egg, meat, fish, oysters, broccoli, peas, spinach, avocado, prunes, almonds,
pumpkin seeds, wholemeal grains and sprouts, wheat grass, bee pollen, sprouted quinoa;
Possible symptoms of deficiency: sore cracks at the corners of the mouth, eczema around
the chin, nose and genitals, itchy eyes, general malaise, increased risk of certain types of
cancer, shiny sore red tongue.
Vitamin B3 (Niacin)
Found in: wholemeal grain and sprouted grain, meat, fish, egg, mushrooms, potato, peas,
avocado, broccoli, peach, passionfruit, apricot, prunes, peanuts, almonds, green leafy
vegetables, asparagus, nori, wheat grass, bee pollen, sprouted quinoa;
Possible symptoms of deficiency: deficiency is unlikely, symptoms can be lack of energy, skin
rash, mild depression, muscular weakness, fatigue, rough skin, anorexia, large doses of more
than 1g a day are inadvisable as they cause the blood vessels to open causing flushing and
rashes.
Vitamin B5 (Pantothenic Acid)

Found in: oats, wholemeal grain and sprouted grains, meat, fish, egg, oysters, mushrooms,
broccoli, sweet potato, peas, sweet corn, watermelon, pears, apricot, dates, avocado,
peanuts, walnuts, hazelnuts, wheat grass, bee pollen, sprouted quinoa;
Possible symptoms of deficiency: deficiency is rare and often combined with other vitamin
deficiencies, can be symptoms like cramps in the legs, pins and needles, abdominal pains,
numbness, headaches, restlessness, dizziness, fatigue, tingling sensations.
Vitamin B6 (pyridoxine)
Found in: oats, meat, fish, sprouted lentils, brussel sprouts, leeks, sweet corn, broccoli,
capsicum, carrot, cauliflower, peas, potato, sweet potato, tomato, mushrooms, spinach,
banana, avocado, raisins, melon, walnuts, peanuts, sesame seeds, peppers, watercress,
wheat grass, bee pollen, sprouted quinoa;
Possible symptoms of deficiency: deficiency is not very likely unless you are taking certain
drugs for rheumatism, tuberculosis or high blood pressure. Then symptoms can be sore mouth,
irritability, depression, eczema, and inflammation of a nerve causing pain. If you have
concerns please consult your physician; other symptoms can be depression, anaemia,
206
smooth sore tongue, weight loss; large doses like 200mg a day can cause impaired sensations
in the hands and feet.
Vitamin B12
Found in: egg, meat, oysters, fish, mushrooms, seaweed, sprouted quinoa, wheat grass, bee
pollen, and comfrey,
Possible symptoms of deficiency: anaemia, tiredness, loss of resistance to infection, damage
of the nervous system; deficiency usually occurs because the vitamin is not absorbed
properly or the person has a very restricted diet excluding vitamin B12 products.
Biotin
Found in: oats, wholemeal grain and sprouted grain, mushrooms, nuts, egg, meat, fish,
avocado, vegetables in general, bee pollen;
Possible symptoms of deficiency: biotin is manufactured in the body, the only people at risk
are people that eat 1-2 raw egg whites a day which prevents the absorption of biotin, then
symptoms can be nervous disturbances.
Folacin (Folic Acid)

Found in: oats, wholemeal grain and sprouted grain, endive, broccoli, spring greens, spinach,
okra, beetroot, brussel sprouts, cabbage, peas, sweet corn, sweet potato, cauliflower,
tomato, chickpea sprouts, sprouted lentils, mushrooms, avocado, orange, melon,
strawberries, banana, peanuts, almonds, hazelnuts, walnuts, green leafy vegetables,
watercress, parsley, bee pollen;
Possible symptoms of deficiency: anemia, mouth sores, sore tongue, appetite loss, general
unwellness, poor growth in children, mental deterioration; women planning to conceive a
baby should watch their levels of folacin as low levels carry a higher risk to cause spina bifida
in the baby; probably the most common vitamin deficiency worldwide.
FAT-SOLUABLE VITAMINS:
Vitamin A
Found in: oil, egg, meat, fish, oysters, carrots, spinach, sweet potato, spring greens, pumpkin,
broccoli, red capsicum, endive, tomato, watercress, lettuce, asparagus, leek, brussel sprouts,
green beans, sweet corn, parsley, peas, green cabbage, mango, rockmelon, apricot,
pawpaw, jackfruit, peach, tamarillo, persimmon, guava, passionfruit, avocado, orange,
green leafy vegetables, red pepper, nori, wheat grass, bee pollen;
Possible symptoms of deficiency: the deficiency might show in well-nourished people only
after one year or so. Symptoms can be poor sight in low light, dry skin, dry hair, reduced
resistance to infection especially in the lungs, dry tear ducts and ulceration of the cornea
which can lead to blindness.
Vitamin D
Found in: fish, egg, sunlight, and bee pollen,
Possible symptoms of deficiency: mainly manufactured in the body when exposed to direct
sunlight, 10 minutes a day is the recommended average needed. Symptoms can be low
bone growth, muscle weakness, anaemia, and respiratory infections, softening of bone
causing pain, higher risk for fractures. Without vitamin D calcium can’t be absorbed which
leads to problems of a calcium deficiency, excessive intake of a vitamin D supplement is
dangerous as too much calcium gets stored in soft tissues like the kidneys and spleen.
Vitamin E
Found in: oils, especially wheat germ, sunflower, safflower, palm kernel, corn, soy bean and
olive oil; Be sure to use high quality oils that are cold-pressed! Nuts, seeds especially sunflower
207
seeds, almonds, hazelnuts, pine nuts, broccoli, green leafy vegetables, sweet potato, oats,
avocados, wholemeal grain and sprouted grain, fish, asparagus, egg, sprouted quinoa,
wheat grass, bee pollen;
Possible symptoms of deficiency: low levels of vitamin E increase the risk of cardiovascular
diseases such as strokes and heart attacks, other symptoms can affect the eyes, nervous
system, muscles, anaemia and increase the risks for some cancers.
Vitamin K
Found in: soy bean sprouts, spinach, cauliflower, cabbage, lettuce, broccoli, green leafy
vegetables, peas, carrots, and bee pollen,
Possible symptoms of deficiency: around half of the recommended daily need is
manufactured by the body a shortage is therefore unlikely, symptoms can be haemorrhages,
bleeding.
MAJOR MINERALS:
Calcium
Found in: fish eaten with bones, green leafy vegetables, watercress, spinach, okra, almonds,
hard water, sesame seeds, orange, broccoli, cabbage, most vegetables and fruits contain a
small amount of calcium (10-35g per piece), cereals, tahini, parsley, wheat grass, bee pollen;
Possible symptoms of deficiency: long-term calcium deficiency may increase the risk of bone
problems such as osteoporosis in the old age; women need more calcium during lactation,
after menopause, during pregnancy.
Chloride
Found in: salt, meat, and egg,
Possible symptoms of deficiency: deficiency is very unlikely unless person is vomiting and
sweating heavily.
Magnesium
Found in: wholemeal grain and sprouted grain, seeds, apricot, oats, meat, fish, sprouted
chickpeas, spinach, banana, dried fruit, avocado, brazil nuts, almonds, peanuts, walnuts,
coconut milk, hazelnuts, pumpkin seeds, sunflower seeds, broccoli, sprouted millet, parsley,
Possible symptoms of deficiency: poor nerve-muscle interaction, lethargy, depression, and
irritability, in extreme cases heart attack, apathy.
Phosphorus
Found in: oats, meat, fish, egg, wholemeal grain and sprouted grain, sprouted lentils, sweet
corn, mushrooms, peas, spinach, asparagus, cabbage, brussel sprouts, broccoli, potato,
brazil nut, walnut, peanut, almond, coconut, sesame seeds, sprouted quinoa, wheat grass,
bee pollen;
Possible symptoms of deficiency: deficiency only occurs after an overuse of antacids,
excessive intake decreases the calcium absorption.
Potassium
Found in: notably in dried fruits, bananas, citrus fruits, green leafy vegetables, potato, coffee,
sprouted chickpeas, fish, meat, egg, wholemeal grain and sprouted grains, sweet corn,
spinach, kohlrabi, pumpkin, avocado, mushrooms, snow peas, parsley, prunes, tomato,
rhubarb, melon, apricot, apple, nuts, cocoa, wheat grass, bee pollen;
Possible symptoms of deficiency: symptoms occur immediately as potassium cannot be
stored in the body: feeling weak, thirsty, confused, tired, high blood pressure, alteration of the
heart rhythm.
208
Sodium
Found in: salt, water, beetroot, carrot, celery, endive, silver beet, spinach, egg, wholemeal
grain and sprouted grain, peanuts, meat, fish, seafood, wheat grass, bee pollen;
Possible symptoms of deficiency: deficiency is unlikely can occur in hot weather and show in
thirst, muscle weakness or cramps, excessive intake can lead to fluid retention and high
blood pressure and is more likely to happen.
Sulfur
Found in: mustard, beans, seafood, egg, meat, nuts, and bee pollen,
Possible symptoms of deficiency: there is no known sulphur deficiency.
MINOR OR TRACE MINERALS:

Selenium
Found in: brazil nuts, wholemeal grain and sprouted grain, sunflower seeds, seaweed,
seafood, meat, egg, almonds, wheat grass;
Possible symptoms of deficiency: reduced fertility, Keshan congestive heart disease mainly
occurring in China where the soil is low in selenium; excess can be toxic (1000mg)
Zinc
Found in: oysters, lean meat, pumpkin seeds, sunflower seeds, wholemeal grain and sprouted
grain, oats, egg, fish, peas, cocoa, brazil nuts, walnuts, peanuts, almonds, hazel nuts, wheat
grass, bee pollen;
Possible symptoms of deficiency: loss of appetite, impaired sense of taste and smell, slow
wound healing, poor hair growth, dermatitis, low resistance to illness, complications during
pregnancy, weak nails, reduced sperm count; women require more zinc during pregnancy
and lactation; excessive amounts can be toxic and cause dehydration, diarrhoea, nausea,
abdominal pains, dizziness, lethargy.
Chromium
Found in: wholemeal grain and sprouted grain, nuts, seafood, egg yolk, fish, meat, potato,
oysters;
Possible symptoms of deficiency: poor glucose tolerance increased blood cholesterol; excess
intake is harmful self-medication is not advisable.
Copper
Found in: wholemeal grain and sprouted grain, oysters, brazil nuts, peanuts, dried apricots,
cocoa, bee pollen;
Possible symptoms of deficiency: adult deficiency is rarely recognized; excess is toxic so one
should avoid the use of copper cooking utensils.
Iodine
Found in: seaweed, iodized salt, seafood, fish, kelp, vegetables, wheat grass, and bee pollen,
Possible symptoms of deficiency: swelling of the thyroid gland, metabolic rate slows down,
weight gain, thick neck, dry hair, mental deterioration, low intelligence in babies
Iron
Found in: green leafy vegetables, fish, meat, pulses, prunes, dandelion, game, apricots,
molasses, egg, wholemeal grains and sprouts, sprouted millet, sprouted quinoa, parsley,
209
Possible symptoms of deficiency: anaemia, resistance against infection, moody behavior,

low performance, weakness, washed-out, shortness of breath, palpitations, pins and needles,
difficulty in swallowing. Women need more iron while menstruating due to the blood loss, so if
you are feeling washed-out during your period increase your intake of food containing iron.
Manganese
Found in: wholemeal grain and sprouted grain, pine nuts, pecans, macadamias, hazelnuts,
walnuts, green leafy vegetables, nuts, fruits and vegetables in general, dulse, wheat grass,
bee pollen;
Possible symptoms of deficiency: there is no recognized deficiency in humans.
Boron
Found in: avocado, bee pollen, prunes, chickpeas, dried peaches, hazelnuts, raisins, red
grapes, pear, plum, almond, dates, peanut butter, brazil nuts, orange, apple, kiwi, currants,
sultanas;
Possible symptoms of deficiency: boron deficiency may lead to osteoporosis and arthritis;
toxic effects appear at excess intakes.
Silicon
Found in: wheat grass, bee pollen, oats, rice, lettuce, cucumbers, avocado, and strawberries,
Possible symptoms of deficiency: causes weak and malformed bones and leads to
atherosclerotic lesions due to its roll in artery wall formation in animals, thus silicon may play a
role in cardiovascular diseases.
Vanadium
Found in: green leafy vegetables, fish, meat, pulses, prunes, dandelion, game, apricots,
molasses, egg, wholemeal grains and sprouts, sprouted millet, sprouted quinoa, parsley,
Possible symptoms of deficiency: it is possible that deficiency leads to high cholesterol and
increased susceptibility to heart disease, but proper research has not yet been described in
man, deficiency in animals causes infertility, anaemia and poor bone, tooth and cartilage
formation.
Molybdenum
Found in: oats, bee pollen, peas, sprouted rice and beans, pineapple, eggs, banana, corn,
cabbage;
Possible symptoms of deficiency: deficiency is very rare and only seen in people with genetic
inability to use molybdenum or people who are on long term intravenous feeding.
210
A I L M EN T S I N D EX
‘Many people died while the herbs that could have cured them grow on their graves.’
Father Kneipp, Herbalist
Regularly drinking raw fruit and vegetable juices is both preventative and curative. It is not
only healthy and tasty but it can also assist in quick recovery and disease management. Of
course, having certain fruits or vegetables is not to be treated as a prescribed drug. However
certain fruits and vegetables have shown to be particularly helpful with certain illnesses. If you
have any of the conditions listed on the following pages, eat foods that will support your
recovery and seek medical advice if symptoms persist.
ACNE
* Spinach, green capsicum, parsley, lettuce, broccoli, cabbage, cucumber, celery, carrot,
green apple, watermelon, pineapple, ginger root, mint
AGING
* Spinach, capsicum, broccoli, carrot, tomato, parsley, garlic, apricot, strawberry, blueberry,
raspberry, cherry, orange, pawpaw, plum, prune, rockmelon, watermelon
ASTHMA
* Fennel, orange, cranberry, apple, beetroot greens, garlic, spinach, green capsicum,
parsley, broccoli, cucumber, carrot, pineapple, ginger
ANXIETY
* Tomato, banana, orange, pawpaw, strawberry, pear, spinach, lettuce, broccoli, celery,
carrot, apple
APPETITE POOR
* Pear, banana, peach, nectarine, lemon, pineapple, grape, pawpaw, rockmelon,
watermelon
ARTHRITIS
* Spinach, broccoli, celery, carrot, beetroot, garlic, onion, ginger, apple, blueberry, grape,
watermelon, pineapple
BLADDER INFECTION
* Cranberry, blackcurrant, pawpaw, lemon, rockmelon, passionfruit, spinach, green
capsicum, parsley, broccoli, carrot, ginger
BRONCHITIS
* Celery, tomato, lime, orange, berries, lemon, garlic, spinach, red or green capsicum,
parsley, broccoli, carrot, pineapple, ginger
CANCER
* Vitamin B 17 seems to play an important role in the cure of cancer as it kills cancer cells. All
foods listed here contain vitamin B 17 and therefore are beneficial to be eaten in your daily
diet additionally to your cancer treatment: lentils, lima beans, mung bean sprouts, alfalfa
sprouts, some peas, vicia fava, buckwheat, barley, chickpeas, millet, all berries especially
black raspberries, currants, red grapes with seeds and apricot kernels which contain the
highest amount of Vitamin B 17(see ingredient glossary)
CELLULITE
* Asparagus, cabbage, celery, tomato, orange, apple, beetroot, garlic, spinach, green
capsicum, parsley, broccoli, carrot, ginger, rockmelon, watermelon, berries, grapefruit
CHOLESTEROL REDUCTION
* Lettuce, cabbage, spinach, broccoli, beetroot, beetroot greens, sprouts, dandelion,
asparagus, carrot, potato, capsicum, parsley, garlic, onion, ginger, citrus fruits, pawpaw,
grape, apple, berries, rockmelon, kiwi
211
CIRCULATION POOR
* Onion, spinach, broccoli, dandelion, lettuce, cabbage, cucumber, carrots, parsley, garlic
COLD
* Tomato, broccoli, carrot, parsley, spinach, red and green capsicum, garlic, ginger, citrus
fruits, berries, pawpaw, apricot, kiwi
CONSTIPATION
* Spinach, cabbage, beetroot, dandelion, celery, garlic, prune, pear, apple, watermelon,
grape, peach, plum, pawpaw, strawberry, banana, pineapple, mango, mint
DIARRHEA
* Fennel, ginger, garlic, peppermint, apple, banana, pawpaw, orange
EYE DISORDERS
* Dandelion, asparagus, beetroot, carrot, wheat grass, blueberry, apple, orange
FATIGUE
* Cauliflower, broccoli, green and red capsicum, spinach, potato, carrot, celery, parsley,
ginger, garlic, pineapple, strawberries, rockmelon
FLUID RETENTION
*Garlic, cucumber, lettuce, broccoli, carrot, celery, spinach, capsicum, parsley, watermelon,
grape, rockmelon, cranberry, strawberry, honeydew melon
HEADACHES
* Cabbage, celery, fennel, carrot, garlic, ginger, blackberry, banana, apple, rockmelon
HIGH BLOOD PRESSURE
* Spinach, carrot, beetroot, celery, tomato, sweet potato, garlic, apple, berry, banana,
rockmelon, orange
INFECTION
* Garlic, cabbage, celery, carrot, red capsicum, tomato, spinach, parsley, apple, grape,
pineapple, blueberry, blackcurrant
MENOPAUSE
* Cabbage, carrot, green capsicum, tomato, spinach, asparagus, parsley, celery, dandelion,
blackberry, kiwi, pineapple, orange, grapefruit, ginger
MENSTRUAL CRAMPS
* Celery, fennel, parsley, carrot, tomato, pineapple, ginger, coconut milk
NAUSEA
* Ginger, apple, carrot, watermelon, orange, kiwi, pineapple, mint, fennel
OBESITY
* Celery, carrot, red capsicum, cucumber, tomato prune, apple, pear
OSTEOPOROSIS
* Carrot, green capsicum, cabbage, parsley, spinach, celery, tomato, sweet potato,
cucumber, lettuce, red grape, blueberry, blackberry
SORE THROAT
* Cabbage, tomato, carrot, broccoli, celery, thyme, rosemary, parsley, garlic, pineapple,
orange, lemon, honey, ginger
STRESS
* Broccoli, red capsicum, cabbage, carrot, spinach, parsley, ginger, garlic, rockmelon,
banana, strawberry
VARICOSE VEINS
* Pineapple, orange, rockmelon, strawberry, banana, grapefruit
WEIGHT LOSS
* Beans, cranberry, grape, pineapple, cucumber, celery
212
R EC OM M EN D ED R EA D I N G
213
O R D ER F OR M
214

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The Vitality for Life Recipe Book

THE VITALITY 4 LIFE LIVING FOOD

Over 200 original

Easy & quick to prepare with all Living Food Processors

May all that lives be well and happy,

Peace to the world,

What are Living Food Processors?

What are Living Food Processors?

A Living Food Processor is six machines in one!

Beyond standard juicers

New juicing technology

What is Living Food and Living Juice

The Philosophy of Living Food Diets

Living Foods overall view *:

His answer was to drink daily Fresh Living Juices.

Here are some facts about the benefits of Living Juices:

Why is Living Food so good for you and your environment?

And your environment?

Because you will

‘Wisdom is knowing what to do, virtue is doing it.’

‘ A happy person is a healthy person.’

There are as many paths to God as there are souls.

Negative Symptoms can be positive

Negative Symptoms can be positive

Stop it at the start

Ovid (43 BC- 17 AD)

Negative Symptoms can be positive

When we ingest a substance for health purposes, we can sometimes experience a

Operating Living Food Processors

Operating your Living Food Processor

How to use ‘Galaxy’ Living Food Processor with this book:

Machine set up for a ‘twin gear’ Living Processor:

Mincing & Rice Cake making:

Machine set up for your ‘twin gear’:

Machine set up for your ‘twin gear’:

Ice Cream & Sorbet making:

Machine set up for your ‘twin gear’:

Smoothie & Slush making:

Machine set up for your ‘twin gear’:

Machine set up for your ‘twin gear’:

Using common kitchen utensils:

Each recipe in this book is divided into five sections:

Mincing & Rice Cake making:

Ice Cream & Sorbet making:

Smoothie & Slush making:

Common Measurements in comparison

1 ounce (oz)/ 30 gram (g) 16 oz (1 lb)/ 455g

¼ teaspoon (tsp.)/ 1.25 milliliter (ml) 8 oz (1 cup)/ 240 ml

Food Quantity Measurements:

Apple: 1 cup chopped Onion: 1/3 cup diced

50 degrees Centigrade/ 122 degrees Fahrenheit

*Some measurements have been slightly rounded off.

Raw Food shopping and storing tips and tricks

Enjoy the place where you shop:

Shall I buy organic or conventional food?

Storing enough supplies:

Store vegetables in the fridge for no longer than a week.

Sprouting a ‘super food’

How to sprout easily at home:

The four simple steps of sprouting:

Seed: millet Seed: rice

Questions & Answers

Question: What’s wrong if the machine stops suddenly?