A raw food diet, unlike other forms of cleansing, can be performed for a single day or for an entire lifetime. Raw foods are full of living enzymes that help your body in digestion, elimination and absorption, ensuring a thorough cleansing of your entire body as well as a supply of all of the vitamins and minerals your body needs. A few tips to get you started.

• A raw food diet can be started with little preparation. The main thing is to be sure you have plenty of raw foods available to eat. .
• Choose fresh, organic produce to aid in cleansing. The fruits and vegetables that you eat are only as good as the soil they are grown in, and pesticides and fertilizers destroy the vitamin and mineral nutrients in the soil. Additionally, waxes and other chemicals defeat the purpose of your raw food diet by introducing harmful chemicals into your body.
• Be sure to include healthy fats which can be found in avocados, coconuts, nuts, and seeds.
• Get creative with your raw food recipes, creating a variety of salads, dressings and desserts. There are many great resources which offer simple recipes and gourmet entrees.
• Select a wide variety of fruits, vegetables, nuts, seeds and raw grains to ensure that you get a balance of all of the vitamins and minerals your body needs.
• Leave the peel on whenever possible, as the majority of nutrients in fruits and veggies are found near the surface. Vegetables such as cucumbers, carrots and daikon radish can simply be scrubbed and eaten.
• Warm things up if you begin to crave hot foods. You can make raw soup and heat it in a double boiler; however, do not heat foods higher than 115 degrees Fahrenheit or they will no longer be raw. Additionally, you might try a food dehydrator to make breads, crackers and even pizza, to liven up your cleansing diet.

If you would like to learn more about why and how to cleanse I offer "An Introduction to Cleansing" class. Click here to learn more about this class ...

"A stranger in the produce section." These are the words that cookbook author Laurel Robertson used to describe a lumpy, odd-looking creature she discovered one day in the grocery store. Although it appeared about as promising as a dusty old stone, she followed her instincts and brought the inert-looking blob home for dinner. If she hadn't, she concludes her happy tale, she never would have met the jicama.

For those who still haven't met the jicama it is a vegetable humble, if not homely in appearance. For some reason it is never described for itself but always compared to something else. It doesn't even get much credit for its own crisp, just sweet enough taste, which is also usually likened to that of other vegetables. Use it like water chestnuts, some say, or grate it as a passable substitute for daikon. It is also characterized as a cross between an apple and a potato.

Nothing is quite like the jicama. It is a member of the morning glory family that hails from Mexico and South America, and is also called the yam bean root. Jicama ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust- brown skin, which must be completely stripped off. Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips. Cut up into squares, it enhances fresh fruit salad, absorbing and reflecting surrounding flavors. It is equally versatile as a cooked vegetable -- sauteed with carrots or green beans, stir- fried with chicken or shrimp, or simmered in savory stews. Low in starch and calories, jicama is satisfying, flavorful and not as strange as it looks.

1 medium jicama, peeled and diced
2 oranges with juice, peeled and sliced into wedges
1/4 cup agave nectar
1/2 cup fresh lime juice
1 garlic clove, crushed
1 red onion, minced
1/2 teaspoon sea salt
1 teaspoon chili powder
1/4 cup finely chopped cilantro
few pinches, crushed dried red pepper flakes

Combine the jicama and oranges and their juice in a medium bowl. In a small bowl, whisk together the oil and lime juice until emulsified, then add the garlic, red onion, sea salt and chili powder. Pour the dressing over the jicama and oranges and combine. Chill for 30 minutes. Toss again and garnish with cilantro and red pepper flakes. Serve.

To get your copy of the "Holiday Survival Guide" click here and type in the password: holidays. You will find the download for your free copy of this book

Please join us on Wednesday, November 12th

Menu:
Apple-Butternut Squash Soup
Cranberry Sauce
Mock Turkey Loaf
Stuffing
Rosemary-Garlic Mashed Potatoes
Raw Gravy
Wilted Greens
Pumpkin Pie

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Register by Monday, November 10th.

A Complimentary Health History Consultation
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A Free Pain Assessment
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Prana Power Yoga and Abundant Living will be holding their 1st Annual Abundant Prana Conference on Saturday, April 11, 2009 from 1-4 pm.

Learn how to create abundance and live the best life ever!

Click here for more information ...