A Man on FIRE - Super Raw Life Magazine

Transforming your lifestyle and body the natural way! | superrawlife.com
Mark A. Eisenhart
A <strong>Man</strong> on FIRE
-Redefining Possible, and Rattling the
Cages along the way....
”How I Found Orange TKO -
The Miracle Product!”
recipes for the MAN CAVE
100 Day Challenge
“How I lost 72 pounds
in 75 days!”
Prostate Cancer can be Beaten
Issue #7 Winter 2012 Super Raw Life
Issue #7 Winter 2012 SuperRawLife.com
I

ONTENTS
WINTER 2012
FEATURES
PROSTATE CANCER
CAN BE BEATEN....................................
By changing your diet, adding more raw fruits and vegetables,
cleansing internally, and most importantly, removing animal
products and alcohol from your life, you can expect your
condition to improve.
MARK A. EISENHART
A MAN ON FIRE................................
-Redefining Possible, and Rattling the Cages along the way....
RECIPES FOR THE MAN CAVE........
Raw food can be so simple and so good!
RAW FOOD FOR DUMMIES ..............
In Raw Food For Dummies, Cherie Soria and Dan Ladermann
provide information designed to help anyone
interested in raw food and learning about the different
aspects of the lifestyle that goes along with it.
RAW TRANSFORMATION..................
How I lost 72 pounds in 75 days.
32
34
30
46
45
46
32
30
50
Issue #7 Winter 2012 SuperRawLife.com

ECIPE INDEX
WINTER 2012
BEVERAGE
Almond Milk................................ 48
Aloe Cucumber Juice................. 31
Natalie’s Super Power Punch...... 66
Plain Green Tea............................ 55
BREAD CRUST
Wraps............................................. 24
CHEESE
Almond Cheese............................ 47
Cheese sauce................................. 26
Hickory Smoked Horseradish
Cheese Ball.................................... 57
SAUCE
Cheese Sauce................................ 26
Chocolate Sauce........................... 40
Dipping Sauce.............................. 24
DESSERT
Ambrosia...................................... 16
Apple Baklava............................... 48
Ice Cream Sundae........................ 40
Raw Red Vines............................. 69
GARNISH
ON OUR COVER
Mark A. Eisenhart, A <strong>Man</strong> on FIRE
-Redefining Possible, and Rattling the Cages along the way...
“How I Found Orange TKO - The Miracle Product!”
recipes for the MAN CAVE
100 Day Challenge “How I lost 72 pounds in 75 days!”
Prostate Cancer can be Beaten
Cover Photo:
Mark A. Eisenhart, photographed by Michael Carbone
Bergamont Sour Orange Zest..... 14
Gremolata Lemon Garlic
Garnish......................................... 15
SNACK
Carnival Salsa
with Grapefruit and Orange....... 14
Filling............................................ 24
Mini Taco Pizza Poppers............. 23
Pomegranate Blood Orange
Salsa.............................................. 19
Teriyaki Coconut Jerky................ 20
MAIN DISH
A Wrap of Love Surprise............. 24
Asparagus with Cheese Sauce.... 26
Cinnamon Oatmeal..................... 48
Layered Herb Pesto and
Almond Cheese Torte................. 50
SOUP
Pearl Onion Carrot Soup............. 67
SALAD
Berry Spinach Delight................. 72
Blood Orange, Red Onion &
Olive Oil........................................ 16
Cara Cara Orange
and Radish Salad.......................... 18
Chinese Grapefruit Salad............ 19
Meiwa Salad.................................. 17
Mixed Greens Salad..................... 11
Spicy Mexican Fruit Salad........... 18
Sunny Salad with
Grapefruit & Avocado.................. 17
DRESSING
Betty Ann’s Salad Dressing.......... 15
Health and Vitality Packed
Simple Salad Dressing.................. 55
Herb Dressing............................... 55
Pink Dressing................................ 72
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Issue #7 Winter 2012 SuperRawLife.com

uper Raw Life Transforming
ONTENTS What
your lifestyle and body the natural way! | superrawlife.com
Urban Farm to Plate.........8
I recently started purchasing
locally, and I’m addicted...
Citrus Facts & Recipes.....12
Four Winds Growers bring you
raw citrus packed recipes!
Chef BeLive...........................20
Teriyaki Coconut Jerky.
Pomegranates by
the case..................................28
Learn how to benefit from both
the savings and nutritional in
buying by the case!
Recipes for the
30.........................................................MAN CAVE!
39.....................................................SUGAR
Seasonal Detoxification Cleanse
41........................................and Salt Water Flush
How I found Orange TKO -
52.............................................The Miracle Product!
Good Health Comes From
56..........................................................Healthy Habits
Father’s Role as Support Giver
60.....................................to His Wife and Children
64..................Green Smoothie Transformation
74...............................................Transformed in Bali
Founder/Editor in Chief
Michele Marie Jeppson
Copy Editor
Brandi Franzman
Sub-Editor
Olive Aguas
Regular Reviewer
Sarah Ince
Regular Contributors
Beverly Dunford
Brian James Lucas (Chef Belive)
Corinne Anne Rice
Four Winds Growers
Contributing Writers
Cherie Soria
Dan Laddermann
Dorothy Salvatori
Jesse J. Jacoby
John McCabe
Orange TKO
Rodney Burt Miller
Sarah Ince
Photography Contribution
Beverly Dunford
Dan Ladermann
Daniel Salvatori
Dorothy Salvatori
Ed Dasso
Four Winds Growers
Jim Allen
Karen Ranzi
M. Scot Mohler
Michael Carbone
Super Raw Life Issue 7 - 2012
Super Raw Life is published quarterly,
by Super Raw Life, LLC ©2012.
www.superrawlife.com
Karen Ranzi
Mark A. Eisenhart
Michele Marie Jeppson
Natalie Wheeler
Michele Marie Jeppson
Olive Aguas
Pure Joy Planet
Sarah Ince
Villa Gaia
All rights reserved. Articles are copyrighted material by author/writer. Reproduction of this magazine,
in whole or in part, is prohibited unless authorized by the Publisher or its advertisers. The
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of the products or services are necessarily endorsed by Super Raw Life. Please address all written
correspondence and editorial inquires to: Editorial Coordinator, Super Raw Life, PO Box 832, Park
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Park Valley, UT 84329. The information contained in the magazine is intended to provide broad
understanding and knowledge. We recommend you consult your physician or health care professional
before beginning or alternating your personal exercise or diet program.
a wonderful time of the year it is! As you get ready for the holiday seasons, what memories are you choosing to make?
What moments are you loving to capture? Time is a very valuable gift we are all blessed with. Everyone has the exact amount of
minutes, hours, and days in our living days! As you go into the New Year, remember this and make the most of each moment,
take your moments and turn them into memories!
“Children spend most of their time indoors. Indoor toxicity is vast, at a far greater level than toxicity outdoors.” On page 52, I
share my personal experiences with how I found Orange TKO - The Miracle Product! I challenge you to take note of the toxins
that are present in your home. Is there a safer alternative you can use?
NEW RECIPE CONTEST ENTRY IN EVERY ISSUE…
Create Your Own Quick and Easy Raw Entrée
Big money could be yours if your healthy entrée comes together in just 30 minutes or less. Fixing healthy food doesn’t have
to mean spending hours, or days in the kitchen. Today’s uncooks are always looking for quick and easy week-night meals that
satisfy tastes while enabling you to stay raw. That’s why we’ve named “Quick and Easy Raw Entrées” as Super Raw Life’s first
recipe contest. Serving raw dinners is a snap with recipes that rely on speedy uncooking techniques and call for a handful of
ingredients. This is your chance to share speedy-to-the-table ideas with other cooks.
Do you have an entrée that comes together ---from start to finish—in 30 minutes or less? Then you might be one of our readers
to be featured in Super Raw Life Magazine and entered into our contest to win an incredible reward, including the $250.00
Grand Prize!
Tell us which healthy entrée you turn to when time’s tight. If it is quick, easy and you created it or modified it and it has you
ringing the dinner bell in a half hour or less, you could win. Submit any quick and easy recipes you’ve created –from easy
omelettes and swift salads to speedy desserts. Have you never created a raw recipe? Why not? You can take and modify your
favorite non-raw recipe to get the taste and texture with all of the added benefits of being raw!!! Take and make it your own.
Perhaps you avoid recipes with long lists of ingredients in order to speed up the prep time. In short, any healthy recipe that can
be prepared and is ready to eat in 30 minutes or less is a contender. Just send your entry by January 15th, 2013.
Contest Rules: Print or type your recipe on one side only of a sheet of paper. (Email digital pictures with recipe or mail printed
picture) You may enter more than one recipe, but be sure to print the name of the contest as well as your name, address, email
and phone number, including area code/Country Code, on each entry. *You may also include your website. Be specific with
ingredients and directions so others can successfully make your recipe. Please tell the origin of your recipe and how you’ve
changed it. Share any compliments it’s received…plus pass on any variations you recommend. All entries become the property
of Super Raw Life Magazine and will not be returned. Recipes that are and are not contest winners may be published in future
issues, in other Super Raw Life publications or cookbooks and on our Web sites.
Mail entries to: “Quick and Easy Entrees Contest”, Super Raw Life, PO Box 832, Park Valley, UT 84329 USA or send by e-mail to
recipes@superrawlife.com. Be sure to write “Quick and easy Entrees Contest” on the subject line of e-mail entries and include
your full name, complete address and phone number with area code on each entry. *You may also include your website.
“The body works to generate health. The microscopic activities deep in the cells work toward health in the best way possible
using whatever nutrients provided. Health comes from within. To assist this activity, it is wise to supply the body with the best
form of nutrients available. Doing less than that is limiting the ability of the body to produce vibrant health.” – John McCabe,
author Sunfood Diet Infusion.
Much peace, love and light,
Michele Marie Jeppson
Founder/Editor in Chief
Super Raw Life Magazine
www.superrawlife.com
Issue #7 Winter 2012 SuperRawLife.com

8
Urban Farm to Plate
by Corinne Anne Rice
I'm sure when you hear the word “Detroit” you think of
crime, poverty, bums, gangs and all things bad. If you've
seen that South Park episode, you probably think Detroit
is worse than Hell. Just like any other city, these things do
exist. What you don't hear about on the news are all of
the magical, positive things that are going on. Something
really powerful is happening here, a huge movement
toward the greater—a rebirth, if you will.
One of most fascinating things is the large amount of
urban farming that is taking place. One could drive for
five miles and pass by five or six farms. People all over the
city are transforming vacant lots, which were once beyond
an eyesore, to a beautiful landscape that is providing
food and creating jobs for people of the surrounding
community. “It is an intentional movement that is very
organic. Community members have turned to agriculture
to improve the city. It is an authentic movement, and
it feels good to be a part of it,” states Brandon Knight,
co-owner of Rhiza Food Company, an urban farm in
Highland Park (considered to be a very dangerous area
of Detroit).
Knight says the biggest advantage of urban farming is
the community outreach. “It's something you just can't
achieve in rural areas.” Kids from the neighborhood are
always interested in what's going on at Rhiza—they stop
by, hang out, and volunteer to help. It's keeping them out
of trouble and educating them on how to be sustainable.
Recent studies also suggest crime rates are lower in areas
with urban farms.
In addition, farming in the city makes it possible to
eat something at a restaurant that was harvested that
morning. I have a raw-vegan menu at a local coffee shop,
where I'm able to serve a salad with the most amazing
mixed, heirloom greens that traveled only two miles from
farm to plate, while the average is 1500-2500 miles.
I recently started purchasing locally, and I'm addicted,
for many reasons. Being an individual who is health
conscious, the number one reason is the amount of
nutrients found in food. Most produce travels seven to
fourteen days from farm to grocery store, and can lose 50-
90% of its nutrients by the time it hits your lips. If you're
reading this, you're probably into a healthy lifestyle and
this is definitely something you should consider before
piling your cart with fruits and veggies that are depleted
of their vitamins and minerals. Do your research and
check out local farmers markets. Get to know the people
growing food in your area. It's such a great feeling to be
able to walk on the land where your salad is growing.
If we can get out of the habit of purchasing from megacorporations,
local economies would thrive. For example,
because I buy produce from Rhiza Farm, they need to
employ staff to keep their farm up and running. Their
employees will turn around and spend money locally,
which in turn creates more community wealth, which
many cities are in desperate need of.
Take your healthy lifestyle to the next level, and try being
a locavore for a little while. This way of eating will nourish
your soul as much as your body.
Corinne Rice
graduated from Matthew Kenney Academy
(kenneycuisine.com), deemed one of the best raw culinary schools
in the world. After four years of travel, and returning to home-base
(Detroit), Corinne started Chartreuse (chartreusedetroit.com) in
February of 2012. Chartreuse is a traveling raw-vegan restaurant,
popping up all over the city of Detroit, at locations such as, art galleries
and urban farms, to name a few. Her dinners feature local artists and
live music. Every menu is different and is completely based around
what produce is available from urban farms within the Detroit
city limits. All menus are four courses, organic, mostly heirloom,
soy and gluten free. Currently Corinne is in the planning process
of taking Chartreuse on the road. With dinners already planned in
Harlem, NY and LA in early 2013. In January of 2013, Rice launched
her second business called Pop up Yoga (popupyoga313.com). Pop
up Yoga is a donation based traveling yoga “studio”, popping up at
various locations throughout the city of Detroit, including historical
buildings and art galleries.
Once a month, Chartreuse pops up at various locations throughout
Detroit, such as, art galleries, farms and museums. The dinners are
fully equipped with extraordinary imagination and the element of
surprise, all the while creating a memorable culinary and social
moment that exists briefly and disappears immediately, as if it were
a dream.
All ingredients are organic, raw, vegan, non-GMO, soy and gluten
free and about 80% sourced locally. Each menu is based around
what crops are available from urban farms in Detroit. Every month a
different Detroit based musical act is featured at the dinner.
Issue #7 Winter 2012 SuperRawLife.com

10
Salad - mixed greens,
sunflower shoots, goji berries,
gala apples, maple walnuts, aged
black pepper tree nut "cheese",
lemon-thyme vinaigrette
Issue #7 Winter 2012 SuperRawLife.com

Order Citrus Trees for gifts this holiday
12
Tis the season to be jolly (and prepared for freezing weather!!)
Quick Links to
Four Winds Growers...
Citrus Recipes: www.fourwindsgrowers.com/tips-andadvice/citrus-recipes.html
Our Website: www.fourwindsgrowers.com/
Citrus Variety Information Chart:
www.fourwindsgrowers.com/solver/varietyinfo.html
Our History: www.fourwindsgrowers.com/history.html
If you have citrus and other cold sensitive plants outside in the ground or containers
always remember to water the tree and the surrounding area before the freeze. This
is important for providing ambient moisture (and protection) when the dew point
drops. This extra moisture can create little micro climates in and around the trees
to help moderate below-freezing temps.
String your trusty Christmas lights (incandescent bulb type) in the canopy of your
tree to create warmth in and among the leaves. Another option is placing shop
lights or landscape lighting under the canopy of the tree. Covering the whole tree
to the ground or over the edge of the container with medium weight frost blanket
material, as well as using lights, will help protect the tree into the 20’s. It is far
superior to blue plastic tarps, clear poly film, bed sheets, and the like.
It is better to take action to protect frost sensitive trees and plants early (while
it’s still light) -than waking up in the morning wishing you had. It makes Christmas
morning more enjoyable seeing your Meyer lemon tree all perky and happy with
glowing lights under a frost bonnet. Order frost cover bags in three sizes here.
http://www.fourwindsgrowers.com/store/growing-tools-a-accessories.htmlcure/
consumer/order_form.php3
One, Two and Three Year-Old Trees
We have established a naming system based on the approximate age of trees in each category. Citrus trees may grow
at varying rates depending on variety, type and season. Typically, the “three year-old” trees are ready to set fruit in
the following season, while the “two year-old” and “one year-old” trees need a few more seasons of growth before
they are productive.
One Year-Old Trees
“One year-old” trees generally are 12"-16" tall with a trunk diameter of about 1/4". They are growing in a 4 x 10" (or
in a few cases a 4” x 6”) container of soil. Within a month of delivery, it is best to repot into a larger container (~8-10"
diameter) to give the roots more room to grow.
Two Year-Old Trees
The two year-old trees are approximately 20-24" tall with a trunk diameter of about 3/8". They are growing in a 5 x
12" container of soil. Repot into a 10-12" diameter pot within a few months of delivery, or when roots begin to show
through drainage holes.
Three Year-Old Trees
The “three year-old” trees have more extensive branching, about ½” trunk diameter and a larger root system than
the other two sizes. They have been grown in a 3.4 gallon nursery pot. When prepared for shipping, soil is removed
from the tree’s roots and they are carefully packed with moist wood shavings in a plastic bag. Bare-rooted citrus trees
should be planted in a 12-14” container upon arrival. They can also be planted directly in the ground in suitable
climates. Since this size tree ships without soil, it is OK for shipping to Hawaii.
Issue #7 Winter 2012 SuperRawLife.com

Citrus Facts & Recipes
Carnival Salsa with
Grapefruit and Orange
1 Rio Red grapefruit
1 navel orange
1 medium tomato, seeded and chopped
1 cup diced green and yellow bell pepper
1 jalapeno pepper, seeded and minced
3 tablespoons chopped red onion
3 tablespoons chopped fresh cilantro
1/4 teaspoon sea salt
Peel, section and dice grapefruit and orange.
Combine all ingredients.
Drain juice before serving.
Makes about 2 cups.
Rio Red Grapefruit
Rio Red Grapefruit with bloom and fruit
at the same time. Bloom will produce
fruit for harvest one year later. Delicious
red grapefruit.
Bergamot Sour Orange Zest
1 Bergamot sour orange
This bitter or sour orange is valued for its zest,
found in English Breakfast tea.
Use the zest either dry or fresh to flavor tea.
Zest and flowers can also be used in sachets.
14
Gremolata Lemon Garlic Garnish
2 tablespoons minced parsley
1 tablespoon Eureka lemon zest
1/2 - 1 teaspoon minced garlic
Use homegrown or organic Eureka lemons for zest.
Mince zest or leave in curls. Mince fresh parsley
finely. Add crushed garlic to taste. Mix and use as a
garnish on main dishes, side dishes or salad.
Betty Ann’s Salad Dressing
2 cups olive oil
1 cup lemon juice
1 cup nama shoyu or coconut aminos
2 cloves crushed garlic
1 - 2” section of crushed ginger (optional)
2 tablespoons sesame oil (optional)
Blend and serve over green salad.
Issue #7 Winter 2012 SuperRawLife.com

Citrus Facts & Recipes
Washington Navel is a
beautiful (and delicious)
accent for a formal or
informal garden.
4 Moro blood oranges
1 red onion thinly sliced
2 limes, juiced
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
12 olives, pitted
Ambrosia
5 Washington Navel oranges
2 bananas, peeled and sliced
1 cup shredded coconut flakes
With a paring knife, peel and segment 4 of the
oranges. Juice the remaining orange. Mix orange
segments, banana slices and coconut in a bowl.
Add 1/2 cup of orange juice. Allow flavors to mingle
30 minutes before serving.
Blood Orange, Red Onion & Olive Salad
Slice oranges, in rounds and remove peels.
Squeeze lime juice over onion slices. Arrange
orange slices and sliced onions on salad
plates. Sprinkle salt and pepper. Top with
olives. Serve immediately.
The rosy hue on the skin is a hint
about the deep red flesh within.
www.fourwindsgrowers.com
16
Sunny Salad with Grapefruit & Avocado
2 Oroblanco grapefruit
2 avocados
2 tablespoons lime juice
butter lettuce
Vinaigrette:
1/4 cup of Oroblanco grapefruit juice
1/4 cup of light olive oil
1/2 teaspoon each salt and pepper
Cut grapefruit in half.
Remove grapefruit segments from membranes.
Peel and slice avocado.
Drench with lime juice.
Arrange grapefruit and avocado slices over lettuce.
Drizzle with vinaigrette.
Meiwa Salad
6 cups butter lettuce
1/2 cup sliced, seeded Meiwa kumquats
1/2 cup pecan halves
Vinaigrette:
1 teaspoon orange zest
1/2 teaspoon salt
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup olive oil
Blend zest, salt, orange and lemon juice slowly, add oil
until emulsion forms. Toss lettuce pieces, kumquats and
pecans with vinaigrette.
Meiwa Kumquat has larger, rounder, sweeter fruit than
Nagami.
raw food Almost to good to ‘believe
raw food Almost to good to ‘believe
raw food Almost to good to ‘believe
raw food Almost to good to ‘believe
raw food Almost to good to ‘believe
Issue #7 Winter 2012 SuperRawLife.com

Citrus Facts & Recipes
Four Winds Growers
Cara Cara Orange and Radish Salad
5 large Cara Cara oranges
4 large red radishes
4 oz pitted black olives
8 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/8 teaspoon cumin
1/8 teaspoon salt
1. Peel oranges, remove white membranes and cut in rounds.
2. Wash radishes and cut in fine slices.
3. Julienne olives.
4. Arrange on salad platter with olives center and oranges
alternately with radishes.
5. In bowl whisk oil, lemon juice, cumin and salt.
6. Drizzle dressing over salad.
7. Garnish with remaining olives and serve immediately.
Spicy Mexican Fruit Salad
Serves 4
1 medium size Jicama (about 1 pound), cut finely into match sticks
2 fresh pears, plums or pluots, sliced
20-30 seedless grapes, halved
1 Tablespoon lemon juice
1/4 cup mayonnaise
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 teaspoon agave syrup, or equivalent sweetener (optional)
1/4 cup chopped cilantro leaves for garnish (optional)
1. Add prepared jicama, grapes and pears to the mixing bowl and
sprinkle with lemon juice.
2. In a separate mixing bowl, prepare the dressing by combining
mayonnaise with cinnamon, cayenne and agave syrup if desired.
3. When blended, pour dressing over prepared fruit, stir gently and
chill for up to 4 hours.
4. Stir again before serving.
5. Prepare salad bowls by lining with ornamental cabbage leaves or
spicy mesclun mix.
6. Using a slotted spoon, place salad mixture on plates and serve.
Top with cilantro if desired.
18
Family Grown for growing families
REAL FOOD
Pomegranate Blood Orange Salsa
Makes 2 cups
One large or two small pomegranates, to yield 1 cup pomegranate kernels.
One large or two small Blood Oranges, to yield 1 cup orange (or substitute
a sweet winter orange, like Washington Navel)
Optional: 1 tablespoon coriander
1 green onion, ends trimmed and thinly sliced
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin jalapeño peppers (option: use milder peppers)
salt
1. Cut pomegranates in half. Holding the cut half, flat side down, in the
palm of one hand, tap the rounded skin of the pomegranate with the side
of a wooden spoon until most of the kernels are released. Pick out the
remaining kernels with a fork. Separate kernels from bits of membrane.
2. Cut peel and white membrane from the orange. Holding the fruit over
a bowl to catch the juice, fillet the fruit, separating the segments from the
inner membrane. Cut segments into smaller chunks.
3. Mix all ingredients and salt to taste.
4. Serve immediately, or cover and chill for up to a day.
Chinese Grapefruit Salad
1 Chinese grapefruit (segmented)
3 tablespoons dry sweetened shredded coconut
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 cup roasted salted cashew
1/4 cup thinly sliced shallots
Butter lettuce
Fresh cilantro sprigs
1. On low heat, stir coconut until golden brown (5-8 min.) set aside.
2. On medium, heat oil, garlic until golden and crisp (2-3 min), set aside.
3. Peel and cut grapefruit in segments.
4. Line salad plates with lettuce and spoon on grapefruit segments.
5. Garnish with toasted coconut, garlic, nuts and cilantro.
Issue #7 Winter 2012 SuperRawLife.com

20
Teriyaki Coconut Jerky
by Chef BeLive
Ingredients:
4 coconuts, scraped into strips (put in a bowl)
Marinade (put into separate bowl):
1 1/2 cups water (structured, spring, or filtered)
3 1/2 tablespoons agave, coconut, or maple syrup
1 3/4 teaspoons salt (himalayan, celtic, or sea)
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon tumeric
1/8 teaspoon paprika
1. Marinate coconut meat for 8 hours.
2. Place on teflex-lined tray in dehydrator.
3. Sprinkle black pepper and salt on top and dehydrate at
105 degrees for 2 hours.
4. Take coconut jerky off teflex and place on mesh tray,
again sprinkle with a little salt and black pepper.
5. Let dry for another 6 hours or until desired consistency.
6. Eat by itself, use as an additive to a wrap or a mock
sandwich meat.
REAL FOOD
Issue #7 Winter 2012 SuperRawLife.com
raw food Almost to good to ‘believe

22
Mini Taco Pizza Poppers
by Michele Marie Jeppson
These Mini Taco Pizza Bites are sure to leave a
lasting impression. The taste is exquisite and
far from mini! Whether you are preparing
dinner for yourself or a houseful of guests
these are sure to be a hit! Dehydrate until
crisp for a long lasting road trip snack!
First, make the Pizza Marinara Sauce, recipe
listed below:
Pizza Marinara Sauce
2 cups finely chopped sun dried tomatoes
(roughly 5 cups dried tomatoes)
1/2 cup blue solar water
Juice of 1 lime
1/3 cup hemp oil
1/4 cup fresh basil, oregano & thyme or dried
seasonings to taste
2 large garlic cloves, pressed
1/4 teaspoon Redmond sea salt
Mix sun dried tomatoes in food processor
until finely chopped, add remaining
ingredients and pulse until almost smooth.
And then
Take 2-3 large round eggplants, slice into 1/4-
1/3 inch rounds. Top with pizza sauce, then
layer with mixture of your favorite vegetables.
Below is the list of what is used in the picture
to the left:
Spinach
Peppers
King Oyster Mushrooms
Leeks
Place completed eggplant rounds on the
dehydrator, I dehydrated at 95 degrees for 4-5
hours and then folded in half into taco shape
and dehydrated over night for an additional 9
hours. You can eat them fresh or dehydrate
to your liking! By morning, the eggplant took
on a broiled or seared appearance with all of
the raw benefits intact! Enjoy!
Issue #7 Winter 2012 SuperRawLife.com

24
a wrap of love
INGREDIENTS
Wraps:
2 1/2 cups baby coconut meat, chopped
1/2 cup spinach, chives or greens of choice
pinch of sea salt
Combine all ingredients and blend until
smooth. Pour onto teleflex dehydrator sheet
into desired shape, dehydrate 4-6 hours at 115
degrees, then turn to other side until dry yet
pliable. Once wraps are ready, make filling
and dipping sauce.
Filling:
1 large leek, chopped
1 large bell pepper (any color of choice)
1/2 cup fresh asparagus cut into 1/2 inch pieces
1/2 cup carrots, peeled
1/2 cup fresh mushrooms, chopped
1/4 cup cilantro
1/2 pomegranate arils
Combine all ingredients in bowl and stir
together. Fill wraps to desired thickness, roll
and enjoy fresh!
Dipping Sauce:
1/2 pomegranate arils
1 tablespoon namo shoyu or coconut aminos
2 tablespoons olive oil
1 tamarind
Blend until smooth and use to dip your
wrappers!
I came home from a long trip in town and
my husband Rodney surprised me with this
delicious raw creation! Wraps and filling
created by Rodney Burt Miller Dipping sauce
created by Michele Marie Jeppson.
Issue #7 Winter 2012 SuperRawLife.com

26
Asparagus with
Cheese Sauce
by Michele Marie Jeppson
INGREDIENTS
1 bunch of asparagus
1 pomegranate, arils
Sauce
1 cup cashews, soaked for 10 minutes
1/2 cup nutritional yeast flakes
1/4 cup irish moss, soaked for 10 minutes
1 1/2 teaspoon sea salt
1/2 cup + 3 tablespoons blue solar water
1/4 teaspoon dried turmeric
paprika to taste
pepper to taste
Combine all sauce ingredients and
blend until smooth. Place asparagus on
plate, cover with cheese sauce, sprinkle
pomegranate arils and pepper to taste.
Issue #7 Winter 2012 SuperRawLife.com

28
Pomegranates by the case e-book is filled
with over 15 antioxidant packed raw
vegan recipes created by Michele Marie
Jeppson. Learn how to benefit from both
the savings and nutritional value in buying
pomegranates by the case! Available now!
$4.95 www.superrawlife.com
aw food Almost to good to ‘believe’
aw food Almost to good to ‘believe’
aw food Almost to good to ‘believe’
aw food Almost to good to ‘believe’
aw food Almost to good to ‘believe’
aw food Almost to good to ‘believe’
Issue #7 Winter 2012 SuperRawLife.com

aw food can be so simple and so good
30
Aloe Cucumber Juice
by Raw Chef Dosa
fresh ginger (thumb sized piece)
1 seedless cucumber, chopped
aloe, cilantro or your favorite spice, to taste
water, to thin cosistency to desired taste
Blend all ingredients.
Pour into a nut milk bag and strain juice.
Serve chilled.
Join Dorothy Salvatori and Michele Marie Jeppson as
they kick off their world tour in the New York area in March 2012!
Watch for details on superrawlife.com’s classes and events page!
Issue #7 Winter 2012 SuperRawLife.com

32
PROSTATE CANCER CAN BE BEATEN
by Jesse J. Jacoby
On the website cancer.org, it is stated in their estimates
for 2012 that 241,740 new cases of prostate cancer will
be diagnosed, and 28,170 men will die from the disease.
Prostate cancer is fatal, in many cases, and the reason
behind this is the failure of medicinal and conventional
treatments. The most important factor in determining
whether or not you will survive the prostate scare is
education. If you are diagnosed, you must educate yourself
thoroughly on the origin, or root cause, of the disease and
safe ways to reverse it through optimal nutrition.
The proof is out there, through many different sources,
and a number of different studies, that there are positive
correlations between the consumption of dairy, meat,
eggs, and animal products, and a high fat diet in general,
and the occurrence of prostate cancer. Prostate cancer
is so prevalent in wealthy countries because of the
consumption of excess animal proteins and pasteurized
dairy products. The countries which consume the most
animal products have the highest incidence of prostate
cancer. Lower rates of prostate cancer are found in Japan
and China, where they consume very little animal meat
and dairy.
In 1997, the American Institute for Cancer Research
concluded that dairy products are contributors to prostate
cancer. The European Urology Journal published a study
in 1999 that followed 384 men with prostate cancer
over a five year period. The men who consumed the
most meats and dairy had three times the risk of dying
from the disease than those with the lowest saturated fat
intake. Then, in April 2000, a study was published by the
American Association for Cancer Research, again linking
dairy consumption with prostate cancer. The Harvard’s
Physicians’ Health Study examined 20,885 men for 11
years, and found that having two and one-half dairy
servings each day boosts prostate cancer risk by thirtyfour
percent, compared to having less than one-half
serving daily. Robyn Chuter wrote an article published
in a 2010 issue of Natural Health and Vegetarian Life,
titled Early Stage Prostate Cancer. In the article she
suggests a healthy vegan diet based on vegetables,
fruits, legumes, nuts, seeds, and whole grains; not vegan
marshmallows and soy hot dogs. The diet should be rich
in dietary factors like antioxidant vitamins, carotenoids,
other phytochemicals, and fiber that help prevent many
chronic diseases including cancer, and may assist in
overcoming them. The diet is also low in saturated fat and
cholesterol.
In the publication, she informs us that animal protein is
a key factor in raising levels of a hormone called IGF-l,
Insulin-like growth factor 0, which is a known risk factor
for prostate cancer, and importantly that dairy products
have no place in the diet of a man who wants to avoid
dying of prostate cancer. Milk, yogurt, cheese, and other
dairy products contain high levels of IGF-1 and also
stimulate the body to make more of it. In addition, the
steroid hormone 5alpha-pregnanedione [5alpha-P)
present in milk, is converted to dihydrotesterone CDHT),
a hormone which drives the growth of prostate cells, and
hence is involved in the development of both benign
prostatic hypertrophy and prostate cancer. Dr. Brian
Clement explains the reasoning behind why animal
products trigger prostate cancer in his book, Living Foods
for Optimum Health. He states that "animal products
are turned into male hormones called androgens, which
stimulate the prostate gland. After decades of running
androgens through the prostate gland, it is not surprising
that it becomes enlarged and cancerous."
Luckily there are many natural foods that will help
eliminate prostate cancer. Foods that contain high
amounts of vitamin B17, zinc, and antioxidants should
be eaten frequently. A good source of essential fatty
acids, like raw hemp seeds or chia seeds, should be added
to the diet. It is also important to make sure levels of
progesterone and testosterone in the body are in check.
The best food sources for zinc are raw organic pumpkin
and poppy seeds as well as raw organic pecans. Sprouts
are an excellent source for zinc. Broccoli sprouts, Brussels
sprouts, cabbage sprouts, garlic sprouts and onion sprouts
are very high in zinc. In terms of dealing with the prostate,
the best foods to consume would be different variations
of sprouts and raw pumpkin seeds. The prostate gland
contains the highest concentration of zinc of any organ
in the body, but inflamed prostates contain around onetenth
of the amount that a regular functioning prostate
carries. This makes it a must to add more whole food
sources of zinc to the diet. The combination of pumpkin
seeds with saw palmetto or with nettle root are known to
be beneficial.
Vitamin B17 (laetrile) has great anti-cancer effects
and has worked wonders for complete recovery of the
prostate, as well as recovery from breast cancer. In 1977,
Dr. Harold W. <strong>Man</strong>ner released laetrile research he had
conducted at Loyola University in Chicago. In a study
with eighty-four mice, seventy-five underwent complete
regression of mammary tumors. The other nine showed
partial regression. B17 was originally isolated from the
seeds of the tree, prunus dulcis (bitter almond), but when
the pharmaceutical and cancer industries discovered
how powerful they were in fighting cancer, the seeds were
banned from the US in 1995. Along with containing a
good amount of zinc, pumpkin seeds also contain high
amounts of B17. Also, apricot kernels are a must for
anyone dealing with prostate issues. People who have
naturally healed themselves of prostate cancer accredit
the apricot kernels alone. B17 is also present in the seeds
of the apple, cherry, nectarine, peach, and orange. Back
in chapter three I listed foods that contain B17, if you
have an enlarged prostate, I recommend you start eating
those. Raw organic, virgin unrefined coconut oil is one
of the best foods to stimulate progesterone in the body.
By producing progesterone in sufficient quantities, the
body then balances out the effects of estrogen. After it
was discovered that estrogens are implicated in prostate
cancer progression, researchers from the Institute of
Pathology at University of the Saarland in Germany
conducted a study. The results were published in an issue
of the 2001 Prostate journal and found that progesterone
receptors can have an effect on the use of estrogens for
prostate cancer progression.
If you know someone who has a high PSA level, he is most
likely deficient in both zinc and essential fatty acids, and
having trouble with proper absorption of nutrients. These
are essential to maintaining a healthy prostate. Find out
if he eats enough zinc-rich foods. Determine whether or
not he is getting sufficient essential fatty acids in his diet.
Raw fruits, vegetables, and flaxseeds are great sources for
essential fatty acids. A study from the Division of Cancer
Prevention and Population Sciences at the University of
Texas, published in the December 2008 issue of Cancer
Epidemiology, Biomarkers, and Prevention, suggests that
flaxseed is safe and may protect against the development
of prostate cancer.
If I were told I had a high PSA level, or prostate cancer,
the first thing I would do is declare that I am vegan,
clean out my kitchen of all deleterious foods, then go to
the organic market and load up on foods that are rich in
zinc, get a good source of essential fatty acids, and start
incorporating those into my diet.
The second thing I would do is go in for a colon
hydrotherapy session with a chlorophyll implant. A lot of
times plaque in the colon puts pressure on the prostate
and results in high PSA. The chlorophyll implant is
inserted in the rectum, and will help detoxify the liver as
well. A gallbladder flush may also be helpful, as gallstones
may have accumulated in the gall bladder.
I have read studies proving that lycopene found in
watermelons and organic tomatoes has dropped PSA levels
by up to twenty percent in only three weeks by ingesting
it three times a day for three weeks. Start incorporating
more watermelon into the diet. Lycopene is found in
higher concentrations in cooked tomatoes, but cooked
tomatoes are very acid forming. A better way to release
the lycopene is to blend the tomatoes raw. Eggplant and
peppers are also fairly rich in lycopene.
Another great phytochemical is curcumin, which is found
in the turmeric root. Curcumin is excellent for detoxifying
the blood and liver. Throw some fresh organic turmeric
root in a blended drink or in the juicer as a blend and start
drinking that. The other two food sources that help to
shrink the prostate are saw palmetto and red maca. Make
sure it is the red maca. By changing your diet, adding
more raw fruits and vegetables, cleansing internally, and
most importantly, removing animal products and alcohol
from your life, you can expect your condition to improve.
Jesse Jacoby
is a dedicated raw foodist who has devoted his
life to the raw food movement. He abides by a raw, organic vegan
diet, lives a natural lifestyle, and is compassionate towards all living
creatures on Earth. Jesse is a longevity expert, vegan nutritionist,
certified raw organic nutritionist, certified lifestyle and weight
management consultant, certified personal trainer, and holistic
health coach. Jesse’s book, The Raw Cure: Healing Beyond Medicine:
How self-empowerment, a raw vegan diet, and change of lifestyle can
free us from sickness and disease, is available on amazon.com
Issue #7 Winter 2012 SuperRawLife.com

34
a <strong>Man</strong> on FIRE
-Redefining Possible, and Rattling the Cages along the way....
by Mark A. Eisenhart
It has been said that a person doesn't know how strong
they are until being strong is the only choice they have.
Three years ago, on October 7th of 2009, Mark Eisenhart
found out how much strength he had in reserve. After
watching his father beat cancer to die of liver disease,
Mark ran his life into the ground. When Mark’s father
died, it nearly killed him. The thing about rock bottom is
that it leaves you with two choices—die or climb. Mark
got to die, be reborn, and begin climbing out of the abyss
he created for himself. The arc he has been climbing ever
since is what movies are made of. In fact Mark is adapting
the book he published about this experience for film. On
November 28th of 2009, Mark made a commitment to
himself, his family, his friends, and most importantly
to the spirit of his deceased father. He decided to make
getting and staying healthy his full time job and highest
priority or to die trying, no matter what the cost. He was
told at that time that what he was intending to do was
impossible. Then he did it!
Mark weighed 455 pounds and had 20 different verifiable
clinical states of disease including diabetes, high blood
pressure, high cholesterol, anxiety, depression, a mood
disorder, OCD, an eating disorder, 90% loss of feeling in
both feet from diabetic neuropathy, Post Traumatic Stress
Syndrome, and many other co-morbid disease states and
disorders. Mark had stopped living and started dying and
it was killing him. Affirming the commitment he made,
Mark began a self created immersion program designed
to do one thing; he was determined to restore himself to
the kind of vibrant health he had enjoyed in the prime
of his life. In one year, without surgery, Mark dropped
215 pounds (from 455 down to 240) and completely
eradicated all 20 states of disease. Not the symptoms.
The diseases are gone. An entire panel of physicians saw
Mark, and they all agreed he was a miracle.
His program (which included his spiritual practice, a
plant based whole foods diet, which eventually gave
way to a vegan diet, lifestyle changes, regular exercise,
multiple healing modalities including Reiki and other
types of energy work, faith, patience, and for a short
time a partial hospitalization program) had done in one
year what western medicine couldn't do in 40. He had
managed to do what he was told was impossible. And
that was only the beginning. Realizing the power of what
he had accomplished, Mark decided it was time to share
his story and pay his message forward so others might
benefit from his experience. Mark continued to make
changes in is life and eventually embraced a high raw,
vegan, gluten and soy free diet. He became a Sponsored
Multi-Sport Athlete, Actor, and Transformational Speaker
who competed on NBC/G4's American Ninja Warrior.
Having fully recovered from the injury he sustained in
the qualifying rounds of that show Mark decided to re-
evaluate the direction his career as an athlete was taking.
In his mid-to-late-twenties, during a time when Mark was
in excellent shape, he took up rock climbing and instantly
fell in love. Years later he began alpine climbing and that
love affair with the mountains and Mother Earth was
consecrated. His spirit soared when he was high above
the tree line and Mark felt a lot like a child in a candy
store in the high mountainous terrain, free and clear of
distractions, cell phones, laptops, and anything else that
stood in the way of being present in the richness, fullness
and simplicity of that experience. Most importantly
by virtue of the fact that Mark was doing almost all of
the climbing solo, it was the perfect vehicle for him to
compete with himself and to forge a degree of self reliance
and confidence that wasn't necessarily so readily available
to him in other aspects of his life. After all Mark is and
always has been a survivor. He is a man who has faced
great adversity at various times in his life and has always
managed to rise above whatever stood in the way of him
achieving his goals.
He was decorated with a Medal of Valor and a Community
Service Award for Heroism during his tenure as a
Firefighter/Paramedic with Tualatin Valley Fire and
Rescue in Oregon for extinguishing a structure fire and
evacuating a 12 story high rise while off duty and on
injury leave. This accomplishment earned him the front
page of The Oregonian and numerous other newspapers
Issue #7 Winter 2012 SuperRawLife.com

Mark A. Eisenhart
in the Portland metro area as well as spots on local TV news stations. In late December of 2013 or early January of 2014
Mark will climb Aconcagua, a 7,000 meter peak in Argentina. The process and training leading up to the climb and
the expedition itself will be the subject of a documentary film titled Rattle The Cages (stay tuned for the launch of the
website www.rattlethecagesthemovie.com) that will feature Mark's journey to the summit of this beautiful peak but,
more importantly, it will chronicle the steps Mark takes inwardly to find the truth inside himself.
Among the members of Mark's team will be Tony Priddle. Tony is a Whole Brain Coach that specializes in working
with athletes, and together with his partner and wife Eliza they will help Mark tunnel inward to his subconscious
mind, to the depths of who he really is, to what is driving his motivation, and to discover his true and authentic self by
first peeling the layers of the onion that make up the ego-based identity Mark has created for himself over the course
of the last 43 years. Andrea Nakayama, a Functional Nutritionist who works out of Portland, Oregon, is one of the
most important members of Mark's team. She has created a diet and meal plan, after doing a full panel of labs and
tests, which allows Mark to reach the top of his game and meet the nutritional needs his body requires to achieve and
maintain not only vibrant health but peak athletic performance. She also established an eating protocol for him to
follow that helps him to maximize the absorption of vital nutrients, phyto-chemicals, vitamins, minerals, fiber, and all
of the other nourishing factors the food in his diet has to offer.
Mark begins every meal with Braggs Raw Apple Cider Vinegar, then a series of Digestive and Supportive Enzymes by
Enzymedica, flushed down with Volcanic Mineral Refresher (a mineral refresher in alkalinized water sourced from a
dormant volcano in Southern Oregon). Mark makes sure fat, fiber, and protein are present in each meal, making certain
to eat for satiety and really listen to what his body is telling him. He finishes with Raw Fermented Sauerkraut or Kimchi
from Pickled Planet for additional probiotics, enzymes, and as an adjunct to facilitate digestion and metabolism. The
enzymes in their products catalyze cellular activity of all sorts and have effects ranging from improved circulation,
weight loss, improved digestion, increased flexibility and reportedly it has helped joint pain and arthritis. The bacteria
themselves are also quite beneficial. They colonize the gut when eaten daily, and help regulate the metabolism and
activity in your intestines. They also regulate populations of pathogens and unwanted micro-organisms in the shared
space by killing them. They are like a super hero force in your GI tract. They created vitamins, like K, and increase
36
the absorption of nutrients by occupying receptors in the
intestinal wall. This serves a duel function of ensuring
the proper size nutrient molecules get into the blood and
keeping unwanted pathogens out of the blood stream.
The organic acids created by the bacteria are also great
for regulating stomach ph. They also directly break down
protein strains into amino acids, and they give you a little
rush and alkalize the blood when consumed on an empty
stomach.
Mark eats six to eight times a day, every two hours and
practices mindful and conscious eating. In other words
Mark goes into a meditative state focusing his attention
inward to be fully present and enjoy the richness of the
eating experience. The taste, texture, and smell truly
comes alive when he does this, and Mark feels so much
more satisfied by integrating this part of his spiritual
practice into his diet and lifestyle. Vega, the company
created by professional triathlete Brendan Brazier (one
of Mark's biggest sources of inspiration) is one of the
most important keys to Mark's success. Mark integrates
Vega One, Performance Protein, EFA Oil, Energizing
Smoothies, Pre Workout Energizer and Post Workout
Recovery Accelerator into his daily routine. He averages
two to three smoothies a day, which are made up of the
clean, plant based nutrition that is the cornerstone for
this incredible company. Mark likes to use So Delicious
Unsweetened Coconut Milk as a base along with Volcanic
Mineral Refresher in his smoothies. His busy lifestyle and
training 2- 3 times a day 4- 6 days a week makes Vega One
smoothies with Performance Protein and EFA Oil added
as well as Chocolate Coconut or Savi Seed Protein Bars
a staple in his diet. In fact the KURE Juice Bar (based in
Portland Oregon), made a signature smoothie after him
which features Vega products. Mark is a regular there in
the Hawthorne District of SE Portland when he is not in
Los Angeles.
After his fasting cardio workout in the morning Mark
turns to his Vitamix and makes a green smoothie with
Vega Post Workout Recovery Accelerator and mixed
organic greens, carrots, berries, Maca, Raw Hemp
Protein, Flax, and Chia Oil by Foods Alive as well as
Twister Mix, Lucuma Powder, and Acai from Navitas
Naturals, a dollop of either Coconut Butter or Almond
Butter from Artisana, and a scoop of Vega Performance
Protein combined with Volcanic Mineral Refresher. <strong>Man</strong>y
people ask Mark whether or not he has had to give up his
sweet tooth on his new diet. The truth is the desserts he
eats now are not only stupid good they are packed full of
nutrition. Whether it is LuLu's Chocolate Love, a vegan,
gluten-free cookie or cupcake made with Raw Superfood
Mix and Chocolate Hazelnut frosting or Cinnamon Maca
Drizzle from JEM's Raw Nut Butters it is sure to please his
taste for something yummy! What are his favorite "snack
foods" you ask? Vampire Killer's by Brad's Raw Chips
and Pina Kale-ada- absolutely to die for! Mark has been
known to devour an entire bag at one time!
Flax Crackers by Foods Alive have replaced bread in his
diet and their nutritional yeast and dressings are a staple
over quinoa, lentils, mung beans, and salads. Ambaya
Gold, a family owned and operated business in Sedona,
provide both nutritional supplements like Liquid Super
Conductive Vitamins and Minerals but also mon-atomic
gold rich products like Orme Zeolite, Hydration Gold,
Fusion Gold, Orme Oxygen, and others to assist with
hydration, detoxification, digestion, metabolism, and
uptake of vital nutrients. They also round out his personal
care and hygiene program with Zeolite Soap, Facial
Cream, Lotion, and Dentist in a Bottle.
Even Mark's personal life is vibrant and healthier than
ever before, thanks in large part to Hot Rawks, a plantbased,
raw, organic, superfood-injected supplement he
takes twice a day to supercharge his life after his work
day is done. Mark believes in a balanced, healthy, vibrant
life that includes safe, discreet, intimacy, and Hot Rawks
is at the core. To learn more about Mark's journey please
follow him on Twitter @GetImpoweredNow, subscribe
to his blog and newsletter at www.getimpowerednow.
com and myvega.com, and send him a friend request on
Facebook. You will also find more information and links
about his Sponsors, the foods, and products he endorses
on his website under the sponsorship page and links.
Training Day Is Now!!! All in All The Time,
Mark A. Eisenhart 1-503-388-1762
High Raw and Vegan/Gluten Free Sponsored Athlete, Actor,
Model, Brand Ambassador, Motivational Speaker
www.getimpowerednow.com
TLT Talent
www.pimamgmt.com
www.exploretalent.com/markeisenhart1
www.facebook.com/LightworkerEnterprises
markeisenhart@getimpowerednow (follow me on twitter)
www.myvega.com (Brand Ambassador)
Issue #7 Winter 2012 SuperRawLife.com

a glimpse into..........
38
SUGAR
by John McCabe
Sunfood Diet Infusion, 2nd Edition
Extracted from pages 220-222
The brain and body rely on sugar for fuel. But, if you were
listening to TV and radio commercials, and other advertising put
out by food and nutrition-supplement companies, you would get
the impression that the body runs on protein.
While the body may, in certain conditions, use protein for fuel,
its chief form of fuel is sugar. But, the sugars that people living
in industrial society are eating are not the types of sugars that are
good for the body. Processed sugars work against the body, but
the natural sugars in edible plants, like fruit, work in alignment
with the needs of the body.
The sugars in pasteurized (heated) fruit juices and cooked fruit
are not ideal, as the heating changes the structure of the sugars
and other combinations of substances in the fruit, giving a rush of
sugars when cooked fruits or pasteurized fruit juice is consumed.
Heating fruit or pasteurizing fruit juice also separates the pectin
from the methanol, and the unbound methanol presented all at
one time in a meal can then work as a low-grade neurotoxin,
which is especially not good for diabetics as they are already
susceptible to nerve damage, such as in the eyes. Raw, unheated
fruit does not present this issue because the human system lacks
an enzyme that would separate the pectin from the methanol. In
addition to being pasteurized, commercial apple juice products
may have been treated with pectin esterase to rid the apple juice of
cloudiness, which also can break the pectin/methanol bind. While
methanol will be present in fruit, raw fruit breaks down slowly in
the digestive tract, slowing the methanol release. Methanol will
evaporate from the lungs and skin, but an abundance of it in the
diet, such as eating large amounts of cooked fruit or drinking lots
of pasteurized juice, or fermented fruit drinks (wine), can result
in more than the body can normally healthfully manage. In other
words, eat whole, raw fruit rather than pasteurized baked or
otherwise cooked fruit.
If you want fruit juice, make it fresh, or otherwise get it freshly
made, rather than pasteurized bottled products. If you aren’t
diabetic, or have pre-diabetic conditions, an occasional bottled
juice isn’t likely to have a noticeable impact on you. But, if
choosing to drink fruit juice, freshly made, unpasteurized juice is
always best - even better to simply eat the fruit. I know distance
athletes that are pretty choosy about following a raw vegan diet,
but when they are competing and the only thins available at the
race is bottle fruit juice rather than fresh, they still will drink the
bottled fruit juice as they are burning so many calories during a
long-distance race that they simply want calories.
Unprocessed, raw fruit is an excellent source of energy, especially
for those who are physically active. This is something that an
increasing number of raw food athletes have discovered, and
they have greatly increased their fruit intake while eliminating
processed sugars.
Partly because the brain and body use glucose (sugar) as fuel,
eating processed sugars, such as the unhealthful choices of white
sugar, brown sugar, raw sugar, corn syrup, and agave and even
bleached grains, can over-stimulate the brain, weaken the system,
desensitize cell receptors, alter the function of the liver and
pancreas, and trigger blood sugar problems that can also increase
cholesterol and raise triglyceride levels.
These complex carbohydrates of whole grains are excellent fuel
for the brain and body because whole grains break down more
slowly than pure sugars. Grains do not have to be cooked. In the
live food diet there are raw and soaked non-gluten grains used in
various recipes. Also, raw foodist don’t typically consume a lot of
grains, and very much less so than those who are following the
typical American diet. They might consume crushed oats that are
used in pie crusts or in other recipes, or that are uncooked, but
soaked in water, coconut water, or apple juice and eaten as a cereal
with fruit. People who are otherwise raw foodists might consume
sprouted grain or brown rice tortillas cooed or dehydrated at
low heat, but not to the pint of browning (and not fried taco
shells, which are truly not healthful to eat). Germinated organic
wild rice, quinoa, millet, chia, and other seeds are also forms of
complex carbohydrates.
“Because our brain needs more glucose than any other body organ
to function efficiently, our mental state is impacted when our
glucose metabolism is thrown off. Our metabolic cycles create
energy and they are driven by glucose, which is transformed by
the action of enzymes and metabolites.” - Dr. Gabriel Cousens,
author of Conscious Eating
While following a healthful diet, when a person needs a boost
of sugar to deal with emotional and physical issues, the liver
naturally metabolizes glycogen into the glucose needed for the
task at hand. But eating processed sugars releases sugar into the
bloodstream in a way that overwhelms the system, confusing the
systems inside the cells, and creating an overabundance of fuel
when it is not needed.
“Convenience foods are recipes for obesity, usually containing
large amounts of fat, sugar, and salt, and insufficient amounts of
fiber. While ‘convenience foods’ save time in the kitchen, they
may wind up stealing years from your life. Double this disaster
with the efficiently of fast food restaurants to deliver all these
fattening foods.” - Dr. John McDougall, DrMcDougall.com To
finish this chapter and purchase your own copy of SunFood
Diet Infusion visit Amazon.com or BarnesAndNoble.com
Issue #7 Winter 2012 SuperRawLife.com

40
Ice Cream Sundae
by Michele Marie Jeppson
Ingredients for ice cream:
5-6 frozen bananas
Ingredients for chocolate sauce:
1/2 cup cacao powder
1/2 cup coconut oil
1/4 cup pure maple syrup
Toppings:
cherries
cacao paste, shredded
Method:
1. To make the ice cream, process bananas in a food processor
with an S blade, then scoop into serving bowls.
2. In a high-speed blender, blend the cacao powder, coconut oil
and maple syrup until smooth.
3. Pour liquid chocolate sauce over ice cream.
4. Top with shredded cacao paste and a cherry.
Seasonal Detoxification Cleanse and Salt Water Flush
by Michele Marie Jeppson
www.superrawlife.com
Healing with the seasons is our optimal right. Mother Nature has a way of providing for us what we need in any
given season. The Super Raw Life Seasonal Detoxification Cleanse and Salt Water Flush takes healing to a whole
new level, it gets back to the foundational principles which are all around us as we learn to live in harmony with
the natural cycles of our environment.. This e-book covers all aspects of the Super Raw Life Seasonal Detoxification
Cleanse and Salt Water Flush enabling you to cleanse and flush out as the seasons change. Included is information
on the Super Raw Life Seasonal Detoxification and Salt Water Flush, recipes, and step-by-step worksheets taking
you through each day of your Salt Water Flush and Seasonal Detoxification Cleanse. (Recommended time frame
each season, 3-10 days)
"Although I like how I feel when I eat all raw there are times, as an emotional eater, I go back to my old habits. One
time I was left feeling bogged down and needed a pick me up as the seasons changed. I did the Super Raw Life
Seasonal Detoxification Cleanse and Salt Water Flush and it left me feeling energized and revamped. To top it off I
released 12 5/8" in 7 days!" --Michele Marie Jeppson, Founder/Editor in Chief, Super Raw Life Magazine
Recommended Seasons:
The spring season is one of the most significant of the season changes; it
symbolizes the start of new life and regeneration of nature. Good season for
taking care of your eyes, muscles, liver and gallbladder.
The earth has its most direct tilt into the sun; summer is when our energy
thrives the most! Good season for taking care of your speech, blood vessels,
heart and small intestine.
Late summer normally leaves a feeling of heaviness in the air and parallels with
the way our bodies feel. Great season to do a salt water flush and get revitalized!
Fall is a time to harvest, gathering and elimination are key elements with this
season.
The cold and darkening of the winter season tend to make us want to slow
down. Now is a great time to conserve your strength and replenish your energy.
While doing the Super Raw Life Seasonal Detoxification Cleanse and Salt Water
Flush you will enable your body the opportunity to flush out, lower your LDL
(bad cholesterol), raise HDL(good cholesterol), naturally help prevent dental
plaque, help prevent plaque from building up in your arteries and also may be
able to reverse previous plaque buildup. These are just a few of the many health
benefits of doing the Super Raw Life Seasonal Detoxification Cleanse and Salt
Water Flush.
The Super Raw Life Seasonal
Detoxification Cleanse and
Salt Water Flush e-workbook is
available at www.superrawlife.
com for $9.95
Issue #7 Winter 2012 SuperRawLife.com

42
Reign of Life
Does this matrix contain me?
Refrain me?
I know, I’m pulsing inside
With life force
Ready to reign my own world
The earths tipping point is coming
Earth reclaims her domain
The kingdom she rightly owns
Let your spirit fly free
Break through the matrix
Let your life flow
Let your spirit grow
Move into your sovereignty
That was there all along
Buried deep….now to resurface,
rise, meet the light!
Poem by Sarah Ince
www.sarahince.com
Issue #7 Winter 2012 SuperRawLife.com

44
“At my heaviest, I weighed over 300 pounds. It took me years to realize I
gained weight as a subconscious protection mode. What once protected
me now bound me! When I resolved things emotionally I was finally able
to break past the plateau and free myself from myself!”
- Michele Marie Jeppson, Founder/Editor in Chief, Super Raw Life magazine
Raw Transformation
by Michele Marie Jeppson
www.superrawlife.com
Have you ever been so lost that you just need to get
away? I know it’s not healthy to feel that way but what is
to follow will explain how I got lost in order to find myself.
What started out as a break to get away and just have
time to clear my thoughts turned into a major life changing
transformation for me. I started the 21 day cleanse
with the attitude I could try it out and commit myself
for the 21 days. What else did I have to lose, right? I was
gaining three weeks in Idaho with my mom and boys and
in the process I would get to relax with bodywork and
soaking in the hot springs.
I told myself I would do everything her cleanse outlined
for the 21 days. It was not a lifetime commitment or
change, just trying something new out. Within the first
several days I started to get really sick. I had a cough, lost
my voice, got diarrhea and my body and head ached. I
just felt down right miserable. It was my body’s way of
releasing all of the toxins that had accumulated over the
years.
After day ten I sat down to eat another raw salad with
the infamous olive oil and herbs salad dressing. Just
the thought of tasting it again made me want to throw
up. How could I continue eating the same taste day in
and day out for 21 days? I picked at my plate and took
a couple of bites. I looked over at my mom and told her
I am done; I cannot do this anymore! Can’t we get creative
and come up with some other ideas for meals? If we
could just change the texture and taste to emulate something
else, I could trick my mind into liking the taste.
I brought up the idea for lettuce wraps and raw guacamole.
Why not, it was just assimilating the food in a different
manner. So we tried it, they were heavenly. Oh, I still
remember our reaction to the taste as if it were yesterday.
Mmmmm, so divine it almost melted in my mouth. I
came to the realization that sticking to eating this way
would be a lot more manageable with meals like this.
I started to research and found the term raw vegan and
living foodist. There were thousands of recipes available
on-line. Just the thought of these raw food recipes started
to excite me and make my mouth water. You really can
make meals all raw to emulate almost any recipe. I even
found one for raw thin mint girl scout cookies.
Around day fifteen I woke up feeling refreshed and alive.
I felt so healthy and good. My body had spent the last
couple of weeks detoxifying and was now able to function
at a higher optimal capacity. I was happy, laughing
and full of energy. Still to this day it is hard to explain
the way I feel when eating completely raw. It is like experiencing
something I had never experienced, feeling
something I had never felt before. I’ve grown to have a
better understanding of the science behind our body and
the way we absorb nutrients. The enzymes are one of the
life forces in raw foods, which attributed to experiencing
a different level of living!
Through research and personal experience I have learned
the benefits of the living enzymes verses when the food
is heated above 118 degrees. Internally I felt so alive and
my system appreciated it. To me, my body was working
hundreds of times less to process the food and in return
it thanked me with the way I felt!
I am so thankful for what raw foods have done in my life.
I want to assure you, you have the power to heal. I invite
you to join us for a ten day, luxurious, all-inclusive Detoxification
and Rejuvenation Retreat. This will provide
you with an environment and the tools to inspire change
within yourself! Visit http://superrawlife.com/Classes-
-and--Retreats.php for more information!
We also offer e-workbook called, The Super Raw Life
100 Day Challenge. The Super Raw Life 100 Day Challenge
includes a step-by-step PDF workbook taking you
through each day of the challenge. It is a proven way to
change and heal from the inside out. In order to transform
your lifestyle and body on the Super Raw Life 100
Day Challenge we show you a way to not only modify
eating habits but your lifestyle as well. The Challenge
covers all aspects of your senses, to enable a total inner
and outer body transformation. We provide you with the
knowledge on a proven way to change your lifestyle and
body. http://superrawlife.com/Super-Raw-Life-100-Day-
Raw-Food-Weight-Loss-Challenge.php
I know this can change your life, it changed mine!
Issue #7 Winter 2012 SuperRawLife.com

46
Raw Food For Dummies
In Raw Food For Dummies, Cherie Soria and Dan
Ladermann provide information designed to help anyone
interested in raw food and learning about the different
aspects of the lifestyle that goes along with it. The two
authors have 40 years experience in vegetarian and raw
vegan culinary arts as well as health education and years
of experience living the lifestyle.
Cherie and Dan start by exploring the basics of raw food
on a fundamental level, starting the process of creating
a solid foundation upon which to build. They share
the benefits of eating raw food, along with nutritional
facts and how to avoid hunger and overeating. The
information is supported by month-long meal plans and
over 100 recipes with the preparation methods described
in easy to understand detail. While covering all of this,
Cherie and Dan explain how to transition into a raw food
lifestyle without having to be 100% raw and still benefit
from these choices. The authors aim to bring this healthy
lifestyle, which up until now has been referred to as a
trend, to the general population.
Raw Food For Dummies can be beneficial for the novice
to the gourmet chef. The information can apply to
anyone. The content ranges from what a raw food diet
is, why cooking can be harmful to your health, and how
eating raw food can increase the health of the planet. It
also covers the many different approaches to eating raw
food, getting proper nutrition and really embracing this
as a lifestyle and not just a fad diet. The recipes range
from simple to complex and each have their place in any
raw kitchen. Not only are the authors’ delicious, tried and
true recipes shared, but the book’s icons and illustrations
provide a visual for creating nut-milks and cheeses,
dehydrating crackers, granola and tortilla wraps as well
as sprouting and gardening. The instructions are easy to
understand and create excitement due to the simplicity
and detail with which they’re delivered. There are also
pictures to guide those who feel inexperienced with a
chef ’s knife, kitchen tools or equipment. Cherie and Dan
explain through pictures and detailed descriptions how
to prepare produce. You’ll learn things like cutting and
pitting a mango, avocado and date; seeding and dicing
cucumbers, peppers and tomatoes; and how to correctly
cut a pineapple. You’ll also learn different ways to shred
cabbage and all sorts of culinary tricks of the trade.
Other aspects of the raw food lifestyle covered are organic
food, CSA’s (Community Supported Agriculture), and
GMO’s (Genetically Modified Organisms). Shopping,
stocking your kitchen, traveling raw and how to get
involved with the raw food community are also covered in
supportive detail. These are some of the best raw tips and
recipes I’ve experienced with consistency in the outcome.
The authors naturally succeed at bringing this valuable
information to the mainstream with an abundance of
information covered while maintaining simplicity and
accessibility. Their years of experience, constant research
and sense of humor come through to motivate and inspire
others toward improving their lives.
YouTube Link for the Raw Food For Dummies trailer
http://youtu.be/XL8hbIbOdXo
Link to purchase autographed copy of the Raw Food For
Dummies book:
http://rawfoodchef.com/Dummies/
The following recipes by Cherie Soria will give you a taste
of what Raw Food for Dummies has in store for you!
Almond Cheese
by Cherie Soria
Yield: 8 servings
2 cups raw almonds
1 or more cups filtered water
1/4 teaspoon probiotic powder
1. Plunge almonds into a bowl of boiling water and leave them
immersed for 5 minutes. When the almond skins pop off easily if
pressed between your fingers, add a little cool water to the bowl,
making the water cool enough to handle. Peel the almonds.
2. Soak the peeled almonds in cold water for 8 to 12 hours; then rinse
and drain.
3. Blend the almonds, 1 cup water, and probiotic powder in a highperformance
blender, adding more water if necessary to achieve a
smooth, creamy texture.
4. Line a small colander or plastic berry basket with damp cheesecloth,
allowing several inches of the cloth to drape down the sides. Set the
colander or basket on top of a shallow dish and pour the mixture into
the cheesecloth. The dish will catch liquid that drains from the cheese.
Issue #7 Winter 2012 SuperRawLife.com

Cinnamon Oatmeal
48
By Cherie Soria
Yield: 2 servings
1 cup sproutable oat groats
2 tablespoons filtered water
1/2 apple, chopped
1 1/2 tablespoons coconut nectar*, agave nectar*, or
maple syrup*
1/2 teaspoon ground cinnamon
Pinch of salt
1. Soak oat groats for 8 to 12 hours in 3 cups of filtered
water. Drain and rinse thoroughly.
2. Process all the ingredients until smooth, using a food
processor outfitted with an “S” blade. Serve immediately.
Note: Oat groats are hulled grains of oats. The word
groats refers to the hulled grains of various cereals, such
as oats, buckwheat, and barley. Groats are whole grains
that include the cereal germ and bran. Soaked, sprouted
oat groats can be stored in a sealed container in the
fridge for up to 3 days. They can quickly become rancid
if not held at cool temperatures.
*Not raw
Almond Milk
By Cherie Soria
Yield: 2 servings
1/2 cup raw almonds
1 1/2 cups filtered water
2 to 3 soft dates, pitted
1/4 teaspoon vanilla extract* (optional)
1. Soak almonds in water for 8 hours.
Rinse and drain.
2. Put soaked almonds, water, dates,
and vanilla extract (if using) in a highperformance
blender and blend until
smooth, approximately 60 seconds.
3. Pour the mixture in a cloth mesh
bag, nut-milk bag, or a double layer of
cheesecloth. Firmly squeeze the mixture
to extract the milk. Reserve the pulp for
other recipes.
4. Serve at room temperature or chilled.
Note: Store this milk in a sealed glass jar
in the refrigerator for up to 4 days.
Note: Store leftover almond pulp in an
airtight container in the freezer for up
to 4 months. Use it in breads, cookies,
croutons, cinnamon rolls, and scones.
*Not raw
Apple Baklava
by Cherie Soria
Yield: 8 servings
Ingredients:
2 cups raw walnuts
3/4 cup coconut nectar*
or light agave nectar*
3/4 cup minced golden raisins
1 1/2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of ground cardamom
4 apples, peeled and thinly sliced
1/2 cup dried currants
1. Soak walnuts in unfiltered water for 8 hours; then rinse and drain. Dehydrate
walnuts at 105 degrees for 12 hours or until thoroughly dry and crisp. Finely chop.
2. Combine the coconut nectar, raisins, lemon juice, cinnamon, cloves, and
cardamom in a high-performance blender and blend to form a smooth syrup. Set
it aside.
3. To assemble the dessert, evenly distribute 1/4 of the apple slices in a 9-inch
square springform pan and press gently. Drizzle 1/4 of the syrup over the top of the
apples and sprinkle 1/4 of the walnuts and 1/3 of the currants evenly over the top,
pressing each layer into place.
4. Repeat Step 3 three more times until all the apples, syrup, and currants are used.
Top with a final layer of apples arranged neatly (because they’ll be visible). Add the
remaining 1/4 of walnuts to the top of the dessert. Press the final layer down gently.
5. Lay a sheet of waxed paper on top of the baklava. Place a plate that fits into the
springform pan on top of the waxed paper. Top with a glass jar filled with water to
compress the layers of baklava.
6. Cover and refrigerate the dessert for at least 2 hours (or overnight) prior to
serving. Cut the baklava into small squares or triangles.
Note: Store this dessert covered in the refrigerator for up to 5 days. We don’t
recommend storing the prepped ingredients separately, because the apples will
turn brown. Make sure the golden raisins are unsulfured.
Issue #7 Winter 2012 SuperRawLife.com

50
Layered Herb Pesto and Almond Cheese Torte
by Cherie Soria
Yield: 6 servings
Ingredients:
1 cup Almond Cheese (recipe on page )
3 tablespoons light unpasteurized miso*, divided
1 teaspoon plus 1 tablespoon nutritional yeast*, divided
Pinch of ground nutmeg
Pinch of salt
3 cups chopped fresh basil
1/2 cup raw pine nuts
1/4 cup chopped chives
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
2 teaspoons pureed garlic (about 4 cloves)
1. Put the Almond Cheese, 1 tablespoon of the miso, 1
teaspoon of the nutritional yeast, nutmeg, and salt in a bowl
and stir well to combine. Set aside.
2. Combine basil, pine nuts, chives, olive oil, oregano, sage,
and garlic in a food processor and process until the pesto
mixture begins to stick together but is still slightly chunky.
3. To assemble the torte, drape a 2- to 3-cup mold (you can
use a small glass bowl) with damp cheesecloth. Evenly pack
a third of the cheese mixture into the bottom of the mold,
followed by half of the pesto. Press firmly to flatten before
adding the next layer of cheese and another layer of pesto,
firmly packing each layer into place. Spread the remaining
cheese on top, and press firmly.
4. Fold the excess cheesecloth liner over the top and chill in
the refrigerator for 1 hour.
5. To serve, fold the cheesecloth back to expose the cheese.
Place the serving plate upside down on top of the tortefilled
mold. Center the plate carefully. Holding the plate
and the torte together, turn the plate over and remove the
cheesecloth and the mold, exposing the beautiful torte, now
centered on the serving plate.
Note: Store the torte in the mold in an airtight container in
the refrigerator for 4 to 5 days.
*Not raw
Issue #7 Winter 2012 SuperRawLife.com

Orange TKO is truly a miracle product that will protect your health and pocketbook
“How I Found Orange TKO - The Miracle Product!” Bill lives in the Lakes of Las Vegas.
by Michele Marie Jeppson, Founder Super Raw Life magazine
www.superrawlife.com
Orange TKO was created by William C. Tufts, also known
as President Bill, to provide a natural and organically
safe product in place of toxic chemicals. I am extremely
thankful Bill declined a judicial appointment from Justice
Ray Hnatysan to further his mission in the Safety and
Health of the nation. Now, 20-years-since Orange TKO’s
conception, they’re making a difference one bottle at a
time! Orange TKO has swept the nation, and is a knock
out to chemical toxins throughout the world!
“Children spend most of their time indoors. Indoor
toxicity is vast, at a far greater level than toxicity outdoors.
Commercial cleaning products containing such lethal
ingredients as ammonia, benzene, dioxins and chlorine
need to be avoided at all costs. Phosphates are hormone
disruptors and also need to be avoided. Studies have
shown pesticide residue in mothers’ blood. Brain cancer
has often been associated with pesticide exposure. As Dr.
Alfred V. Zamm says in his book, Why Your House May
Endanger Your Health, “If you can’t eat it, don’t breathe
it.” – Karen Ranzi, M.A., CCC-SLP, author Creating
Healthy Children
I love having Orange TKO in our home. The longer I use
Orange TKO the more I appreciate it. I seem to always
find additional uses for Orange TKO. What started as
a solution to naturally rid our citrus trees of pests, has
transformed the way we clean our entire home, inside
and out! After I received my second shipment of Orange
TKO, I spent the afternoon cleaning out my cupboards.
Let me clarify what I mean by cleaning out our cupboards.
I separated out the normal toxic chemicals, which my
husband and I had accumulated over the years. You know
the type, something arises and you buy a toxic remedy,
you use it once yet don’t seem to have a reason to dispose
of it. You paid good money, remember? What if the need
arises to use it again? Have you ever thought about the
health effects of keeping these chemicals stored for years?
To be honest, our storage space was under our kitchen
sink. Which means, we were storing these chemicals
very close to our food as well as what we eat our food on.
Orange TKOs uses are limitless. The only limiting factor
I have found is in my mind—the undiscovered uses.
52
I use Orange TKO regularly in our laundry and as needed
on our citrus trees. It has replaced our window cleaners,
carpet cleaning solutions, and cleaners for scouring the
bathrooms. We use Orange TKO to clean out our hot tub
when we replace the water. I’ve even caught myself using
Orange TKO as an air freshener!
My husband and I spent the afternoon priming and
painting the entrance gate to our driveway. I was careful
to avoid getting paint on my diamond wedding ring.
There were a couple close calls so part way through the
paint job I went inside to retrieve some plastic gloves. We
finished painting and came inside to clean up. I had paint
splattered everywhere but my ring! I washed my hands
and remember thinking how close I was to getting paint
on my ring. There was a slight trace of paint on the back
of my hand where the wind had blown a streak of paint.
Just a few minutes later, I find myself rinsing out the paint
brushes. What better way to rub the paint out than with
my hands? I finished and looked down at my freshly
painted hands…my ring was completely covered! How
did I forget about it? The paint was in every crack and
crevice. You could see the outline of the diamonds, yet
they were coated solid. I scrubbed my hands, over and
over. It would take time to wear this off! Then it hit me,
Orange TKO. I filled a small glass with Orange TKO
and water and slipped my ring into it. 30 minutes later
most of the paint cleaned off with a few strokes of a tooth
brush. You could see white between all of the diamonds
where residue remained. I let my ring soak overnight
and by morning, one quick brush and it was sparkling
like new! I am happy to say, we have disposed of most of
our cleaning products and replaced their use with Orange
TKO. For more information visit www.orangetko.net or
call 1-888-264-8575.
His neighbor, Mona Orkoulas, runs
a very prestigious cleaning company,
5 Star Professional Cleaning, which
cleans over 500 homes a year. Bill
asked Mona what she used to clean
her homes. She stated Pinesol and
Windex. Bill informed her that these
were both toxic and gave her a bottle
of Orange TKO to try. This was how
Mona described her results: “I went
green and switched from chemical
cleaners to Orange TKO, and found out
that TKO cleans better than chemicals
at a fraction of the cost, creating no
chemical allergies! TKO is an amazing
product! One cleaner does it all! I use
only one ounce of TKO per gallon of
water for all cleaning needs, and it
protects my maids’ health. For strong
stains and odors, use the directions on
the product brochure!
Orange TKO is a citrus cleaner/degreaser made
from the peel of the orange. It is an emulsifier which
contains no synthetic chemicals, petroleum distillates,
or detergents. It is also 100% environmentally friendly,
biodegradable, and non-toxic. Orange TKO comes
as a concentrate which can be diluted with water to
handle the toughest industrial cleaning problems, but
is safe enough to use in the home, around children and
animals.
Industrially, Orange TKO can be used for cleaning
grease, oil, tar, adhesives, or caulking, as well as
numerous other cleaning applications. It is noncorrosive,
leaves no residue, and is safe for employees
to work with.
In the home, Orange TKO can be used for all of your
cleaning applications. It is very effective for stains
and odors in carpets and laundry. Visit http://www.
orangetko.net or call 1 (888) 264-8575 to order your
own bottle today! Mention you heard about Orange
TKO in Super Raw Life magazine and receive 10% off
of your order!
Issue #7 Winter 2012 SuperRawLife.com

Issue #7 Winter 2012 SuperRawLife.com

56
Good Health Comes From Healthy Habits
by Beverly Dunford
www.StrengthFromWithin.biz
Beverly Dunford shared her first five suggestions in the
previous issue of Super Raw Life magazine. In each
issue, we will share a few more of her Good Health Tips.
Following these suggestions for healthy habits could put
you at your ideal weight for optimal health within a 12
month time period. Good health and staying in shape
are not about "going on a diet". It’s about "LIVING A
HEALTHY LIFESTYLE". Follow these suggestions for
one month and see for yourself what kind of a difference
they make in your life.
Grocery shop after eating a well balanced nourishing
snack or meal so you are not tempted to purchase quick
and easy junk foods. If you do find yourself feeling
hungry at the store, purchase a fresh ripe banana to eat,
it will give you the sugar high you are most likely craving
and will provide your body with the needed nutrient
potassium. Raw almonds are a good protein source to
keep with you at all times for a quick healthy snack when
you get feeling hungry. Feed the hunger while it is small,
when we feel famished we are more likely to over-indulge.
Eating 6 small meals throughout the day will keep your
blood sugar level more stable and help keep your waistline
trimmer, as starving all day then gorging on huge
amounts of food at one big meal in the evening stretches
out our stomachs and causes the body to store fat as it
fears it won’t be fed again for a long time. Eat your more
substantial meal at noon so you can burn it off over the
course of the afternoon, and then eat a smaller meal in
the evening. This will help you sleep better and your body
can digest the food better. If you are hungry before going
to bed eat a fresh banana so you aren’t focused on feeling
hungry as you lay in bed to go to sleep. Bananas will help
you sleep better because they contain Tryptophan. Fresh
fruit is only in the stomach 20 minutes and doesn’t have
to be digested so it won’t interrupt the digestive cycle that
began after you ate your last meal.
Our bodies work in four cycles:
1. Ingestion – This is when we take the food into our
bodies. Remember it is best to chew your food to a liquid
state before swallowing it. Your body creates saliva as
you chew in your mouth which helps aide in the digestive
process. If we swallow before we chew very much we
haven’t given the body time to produce very much saliva.
2. Digestion is the process by which ingested food is
broken down into a form that can then be absorbed and
assimilated into the tissues of the body.
3. Absorption / Assimilation is the uptake of fluids or
other substances by the tissues of the body.
4. Elimination / Defecation which applies to the entire
process of excretion of metabolic waste products, incl.
from the blood via the kidneys and urinary tract as well as
defecation of solid wastes. When we interfere with these
cycles we back up our bowels because we don’t allow them
proper time for elimination before we force them back
into digestion. Eating food in the late evening hours will
force them back into digestion. Our body needs about an
8 hour cleansing period without eating so it can properly
absorb and assimilate the nutrients it needs and still be
able to slough off the wastes before we force it back into a
digestive phase.
Recipes
Drinking a few cups of plain green tea, no sugar, honey,
sweeteners, milk, cream etc. added each day will give
you a good dose of “greens” and help the water to taste
better. Making a double dose using a second tea bag with
your favorite herb tea such as raspberry or blueberry is a
great way to add some healthy flavor. If you must have
a sweetener use raw green Stevia made from birch as a
sweetener as it is one of the healthiest sweeteners available
on the market.
Squeezing a fresh lemon on your salad and using red
wine vinegar as your salad dressing will give you better
health and vitality. Or perhaps make an herb dressing
using 1 ounce vinegar, 1 ounce natural unrefined sesame
seed oil or extra virgin olive oil and 1 teaspoon of Italian
seasoning then throw in a dash of cheyenne pepper, garlic
powder, and onion powder.
Beverly Dunford, author, Abundance For All. You can pre-order
your own copy of Abundance For All, Transforming sex and
substance abuse addicted America into experiencing a state of ecstasy
in everyday living by creating abundant health, wealth and happiness
for all at www.strengthfromwithin.biz.
ABUNDANCE FOR ALL
Transforming sex and substance abuse addicted America into
experiencing a state of ecstasy in everyday living by creating
abundant health, wealth and happiness for all.
Inviting the world to join in as we are all one!
bY BEVERLY DUNFORD
Foreword by Michele Marie Jeppson
Issue #7 Winter 2012 SuperRawLife.com

58
Hickory Smoked Horseradish Cheese Ball
by Michele Marie Jeppson
1 2/3 cups cashews
1 1/2 tablespoons fresh horseradish
1 tablespoon onion leeks
1 tablespoon leek greens
1 tablespoon fresh dill
1 tablespoon chives
1 large clove garlic
1/2 teaspoon lemon zest
1/4 teaspoon mineral sea salt
1/8 teaspoon chanca piedra herbal tea mix
1/8 teaspoon chipolte chile pepper
1/4 teaspoon hickory smoked salt *optional
1/8 cup pecans, chopped
Chop pecans and reserve in a small bowl until after the cheese
is made. Run all ingredients except pecans through a slow
masticating juicer, two to three times. Stir cheese well to mix
all ingredient equally. Sprinkle the bottowm of your mold with
chopped pecans and then press cheese into mold. Top with
remaining pecans The cheese ball pictured was pressed into a
mini cheese cake pan. Serve immediately or refriderate until
ready to eat! Cheese holds up well in fridge for about a week.
Variations: If you do not have a slow masticating juicer to run
your cheese through you can finely chop all of the ingredients, add
water a tablespoon at a time as needed to enable you to blend in a
food processor until you get a thick ricotta cheese consistency.
This recipe was inspired by the recipe
Horseradish, Garlic and Dill Cheese - Fermented
by Barbara Shevkan with www.RawfullyTempting.com
She has many wonderful recipes, I invite you
to take a moment and peruse through her blog.
I have loved every recipe of hers I have made!
Thank you for the inspiration Barb!
raw food Almost to good to ‘believe
REAL FOOD
Issue #7 Winter 2012 SuperRawLife.com

Father’s Role
60
Father’s Role as Support Giver to His Wife and Children
by Karen Ranzi, M.A., CCC-SLP
www.superhealthychildren.com
www.facebook.com/CreatingHealthyChildren
Spousal support is of major importance to parents choosing a raw pregnancy, home birth, and to raise
children in the raw foods lifestyle. A relaxed, happy and supportive relationship is one of the most
important aspects for a successful pregnancy and childbirth, and for a happy and healthy family life.
The father’s care has a great influence on the mother’s wellbeing. When parents differ in their belief
systems in these areas, much stress and anxiety can result. It is crucial that parents-to-be discuss their
plans for pregnancy, childbirth and raising children, so both are on the same page in these areas.
Fathers, who help in preparing meals, and show care for mother and baby, help to create a healthy
family. The maternal instinct is very strong, and mothers who are respected in their attachment to their
babies will feel happy, relaxed and loved. <strong>Man</strong>y men in contemporary North American culture expect
women to go back to work soon after birthing. Women who stay home in the United States to raise
their children are often looked upon as “doing nothing” because they’re not contributing to the family
income. This is in sharp contrast to the Swedish policy of giving mothers eight years of salary to stay
home to raise their children. In the long run, this has shown to be the most positive investment in the
country’s future. Men are not left out. They have the option of receiving up to two years of 90% of their
salary for staying home to raise their children.
Men who decide to set their priorities toward the happiness of wife and children, supporting the
mother’s instinct to remain close to her children as they grow, will enjoy the close relationships
attachment parenting brings. In order to have a loving family experience, patience and understanding
on the part of both parents are paramount. Parents who focus on the small details of life, such as a
messy house, will deny their families a loving, calm and relaxing environment that is so important to
the health and security of growing children.
Often, fathers who work during the day have a limited amount of time with their children. The family
bed is a wonderful way for fathers to extend the quality of time they share with the family. <strong>Man</strong>y
families are able to work out arrangements with king-size beds, or mattresses and futons lined up on
the floor, so everyone, including father, gets enough sleep. One of the many benefits of the family bed
is that it helps fathers who are away from home all day to establish close bonds with their babies. As far
as the marital relationship, the mother and father will need to be creative in finding their time together,
such as when the children are napping, or when the children are fast asleep at night.
Boys, in particular, are expected to grow up very quickly and make an early separation from their
mothers. Parents would benefit from taking a step back from what is considered “normal” in society,
and meditate on their own beliefs and intuitions about the values that will best serve their children
and family. Inner peace and confidence will give strength to live happily in the midst of others who
are in disagreement with your style of parenting and choice of diet. At a time when some parents
were telling me I was too attached to my son, I read a book called The Courage to Raise Good Men
by Olga Silverstein. I learned so clearly that my intuitions
as a mother were important and that I should listen to
them and keep my little boy close to me, whereas so many
mothers force early separation between themselves and
their sons.
According to the American Psychological Association,
“Psychological research across families from all ethnic
backgrounds suggests that fathers’ affection and increased
family involvement help promote children’s social and
emotional development. As the modern day father comes
in various forms, he is no longer always the traditional
married breadwinner and disciplinarian in the family.”
Modern day fathers play a much greater role in caregiving.
A study conducted by the National Institute of Child
Health and Human Development (NICHD) found that
fathers were more involved with their children when
they worked fewer hours and were well-adjusted people
themselves. Other research showed a father’s love helps
children develop a sense of their place in the world,
which assists with their social, emotional and cognitive
development and functioning. “Children who receive
more love from their fathers are less likely to struggle
with behavioral or substance abuse problems.”
Ranzi, Karen. Creating Healthy Children: Through
Attachment Parenting and Raw Foods. Ramsey, NJ:
Super Healthy Children Publishing, 2010.
Silverstein, Olga. The Courage to Raise Good Men. New
York, NY: Viking Press, 1994.
To sign up for Karen’s free monthly newsletter, go to
www.superhealthychildren.com.
Issue #7 Winter 2012 SuperRawLife.com

102
“Some of the many advantages your
children will experience after three
months of living on predominantly
or exclusively raw foods: absence
of eye, ear, nose, throat or sinus
infections, increased energy and
attention spans, enhanced ability to
process information, a heightened
sense of ease, comfort, harmony,
and perception, no hyperactivity,
strengthened immune systems
--- fewer colds and no diseases,
enhanced athletic capability,
increased brainpower and
intellectual curiosity, emotional
poise and greater range of
expressivity.” -- Karen Ranzi, M.A.,
CCC-SLP, author of Creating Healthy
Children
Issue #7 Winter 2012 SuperRawLife.com

Green Smoothie Transformation
64
“Hi. My name is Natalie Wheeler, and I love food.” As I
continued my quirky introduction to the group of people
at a recent marketing event I attended in New Orleans,
Louisiana, a lady sat in the back of the room, looked at my
thin frame and mumbled to herself something along the
lines of “Oh, shut up you skinny…”
Little did she know, what I had in my blender bottle on
my table was going to change her entire outlook on food
and essentially her life.
Let me introduce you to Kristen. She is gluten intolerant,
has celiac disease and is highly allergic to tree nuts, among
other things. Oh, and she didn’t eat salad either, because
she’s not a rabbit. Up to this point she had been surviving
on M&M’s and popcorn. She would start on a bag of
M&M’s at 10am and eat an entire 1-pound bag by the
end of the day, every day. You could say she was a sugar
addict. Her love of popcorn mainly came from her love
of salt, and although she drank water constantly all day,
she remained thirsty. Because of celiac disease, Kristen’s
stomach would bloat up like a balloon if she did not eat
when she started to feel hungry. She even had people
asking her when she was due, thinking she was pregnant.
She lived in a constant state of feeling uncomfortable.
The next day we had the opportunity to meet through
mutual friends at the event. I had shared my passion
with others in the group, and she had grown curious as
to exactly how I ate. When she told me about her physical
conditions, limitations and love for chocolate I couldn’t
help but smile.
I had just what she needed upstairs in my hotel room.
During a quick break I invited her up to show her what I
had, knowing it would be safe for her to eat. She became
excited and agreed.
When we entered the hotel room, she gasped and became
giddy with excitement when she saw I had brought a
VitaMix with me to the event and had it displayed on the
table. She had just bought a VitaMix a few days before and
didn’t have a clue what to make in it besides hummus. I
knew right then and there we would become fast friends.
I handed her a large container of chocolate flavored RAW
Meal, had her look at the ingredients to double check she
wasn’t allergic to anything else I may not know about, and
to her delight everything in it was safe for her. I got out
my spare blender bottle and filled it full of water and the
RAW Meal shake telling her to wait about five minutes or
so for it to thicken before she drinks it. While we waited
I opened up my fridge to show her all of the wonderful
greens and fruits I had stored in there for making green
smoothies. “What are green smoothies?” she asked. I
explained how blending greens and fruits together made
a delicious meal that I make almost every morning, and it
piqued her interest even more.
Running out of time, we headed back down to the event
and as we sat down she tried a sip of the RAW Meal and
was pleasantly surprised at how good it tasted. She drank
the entire full blender bottle by the end of the event that
day and loved every sip. She wanted to know more about
what else I ate and if it all tasted that good. I told her the
RAW Meal is more of a substitute I take with me on trips
when I am not sure what I’m going to be able to get in the
way of food and that the green smoothies I make taste
even better.
The next morning she couldn’t wait to find me, and as soon
as she did she was nearly jumping for joy. Overnight she
had lost 1 1/2 inches around her waist from her bloating
going down and her pants were fitting her snugly instead
of too tightly. I had brought her down a blender bottle full
of green smoothie to sip on for breakfast, and when she
tried it her eyes lit up at how good it tasted. I didn’t know
until that point that she didn’t like fruit very much either,
so having both greens and fruits, especially together, was
almost a foreign concept to her. She was delighted by the
taste. I told her I also add superfood powders to mine,
including raw cacao (or chocolate to her). That right there
was music to her ears—chocolate for breakfast!
Kristen drank the green smoothie throughout the
morning as the conference went on. By the end of the
day she looked at me with shock and told me she just
realized she hadn’t touched an M&M since before I had
originally given her the RAW Meal. I explained that
craving chocolate is your body’s way of telling you there
is a mineral deficiency; however, when you eat processed
chocolate, most all of the original minerals have been
stripped out of it, so when you consume it raw you
are getting what your body is really craving and so her
cravings went away.
That night I showed her how to make a green smoothie
in my hotel room, and I showed her all of the superfood
powders I use too. I put together a list of everything she
would need to start her on the path to better health. The
next morning as we departed from the event, she showed
me that her pants were starting to get wrinkles around
her thighs as a sign that even her legs were, in a sense,
deflating.
This picture was taken 40 days after we met. Kristen has
continued to lose weight and inches faster than she ever
thought possible. She wakes up every morning excited
to start her day with her delicious green smoothies.
Her interest in raw foods has broadened to things such
as carrots and cauliflower, which she now enjoys to her
amazement. My ultimate goal for her is to eat a salad and
LOVE it!
Coaching people like Kristen back to a healthier way of
life that they enjoy and delight in is incredibly rewarding.
Helping people transform who they are through a raw
food diet is one of my greatest joys.
Natalie Wheeler
is a Certified Raw Food Nutritionist, Raw
Transformation Coach and the creator of the 21 Day Green Smoothies
for Breakfast Challenge. She began her journey to better health and
weight loss nearly 3 years ago. She lives with her two rambunctious
boys and the love of her life in the heart of Oklahoma. Check out her
website at TheNewRawYou.com.
Issue #7 Winter 2012 SuperRawLife.com

66
“Nutrient content does change slightly as fruit ripens. As a banana turns yellow, its levels
of antioxidants—substances that seem to protect against cancer and heart disease—increase
somewhat, so you may be missing a small nutritional benefit. On the other hand, you may be
gaining something. The reason bananas get sweeter as they ripen is that their starch is broken
down into sugar. When your body has to break down the starch itself (as it does when you eat
a green banana), your blood sugar rises more slowly.
All of this may not matter much—after all, both green and yellow bananas are rich sources
of potassium, vitamin B6, fiber, and vitamin C, and particularly low in sugar when compared
with, say, a doughnut. The real issue is that so few of us eat enough fruit, ripe or not. In
January scientists at the Centers for Disease Control and Prevention reported that fewer than
1 percent of adolescents, roughly 2 percent of adult men, and only 3.5 percent of adult women
meet the guidelines of three and a half to five cups of produce a day. This despite the fact that
the researchers counted jam, jelly, and orange juice as fruit, and both French fries and the
ketchup poured over them as vegetables! If you are fretting over which fruit to eat—rather
than glibly strolling past the produce aisle—you’re ahead of the game. “ - David L. Katz, MD
Natalie’s Super Power Punch
by Natalie Wheeler
Ingredients:
2 cups water
1 bunch spinach
1 apple, cored
1 peach, pitted
10 strawberries (including green tops)
2 bananas, peeled
1 handful goji berries
1 heaping tablespoon hemp powder
2 teaspoons maca powder
1/4 teaspoon spirulina
1 heaping tablespoon raw cacao powder (chocolate)
1 teaspoon lucuma powder
Method:
Place all ingredients into high powered blender or
food processor, blend until smooth.
Issue #7 Winter 2012 SuperRawLife.com

68
Pearl Onion Carrot Soup
by Michele Marie Jeppson
Ingredients:
8 large carrots, grated
3 cups pearl onions, peeled
2 baby Thai coconuts, for water
Combine carrots, onions and coconut water in a large pot
and put in the oven on warm, overnight. Make sure the
temperature stays raw (118 degrees or below). I keep the
door slightly propped open. If you have a dehydrator where
you can take out sheets to allow for additional height space
you can make this in your dehydrator.
Cream Sauce:
4 cups cashews, soaked overnight
1 baby coconut for the water
1/2 cup macadamia nuts
3 tablespoons sweetener of choice
2 tablespoon dried onion
1 teaspoon ginger
pepper to taste
Strain coconut water from carrots and onions. Make sure to
save coconut water to blend with the cashews until smooth.
Combine cream sauce ingredients with reserved coconut
water in blender, blend until smooth. Stir cream sauce into
pan with carrots and onions. Leave in oven on low until
ready to eat. I ate a bowl after about 12 hours, and then kept
what was left in the oven to take to a pot luck dinner the
next day. The longer on low, the more it reminded me of the
soup I remember from my childhood! My aunt used to make
something similar for our family thanksgiving parties. Well
worth the time peeling the onions! This is sure to satiate the
taste buds!
What others are saying about the
Super Raw Life 100 Day Challenge:
“Hey I thought I would let you know how my weight
loss is going. I am so stinking excited to say that I
have lost my full 50 lbs!!!! I am now finally after 10
years of being over weight back to my normal size.
Thank you so much for being so inspiring. You’re
amazing!” – BreAna
“I absolutely love SUPER RAW LIFE. It’s a beautifully
done and inspiring magazine! I decided to give the
raw lifestyle a try after reading your very first issue.
Thank you! You’ve been such a positive influence
in my life. And when you consider how much more
productive and energetic I am (and illness free) since
doing the Super Raw Life 100 Day Challenge...I’m
certain this lifestyle is going to save me money in the
long run. And add a few productive years to my life!”
- Richard Dutcher, Film Maker
http://superrawlife.com/Super-Raw-
Life-100-Day-Raw-Food-Weight-Loss-
Challenge.php
Conscious Words to
implement into your life:
I can...
I am...
I will...
I have...
I choose...
I love...
I create...
I enjoy...
Issue #7 Winter 2012 SuperRawLife.com

70
Red Vines
INGREDIENTS
3 young coconuts, meat
24 strawberries
dash of redmond sea salt
Blend together all ingredients until
smooth, pour on teleflex tray and
dehydrate at 105 degrees. Dehydrate
10-12 hours until somewhat dry to
touch, roll tight and lightly twist to
shape, dehydrate another 8 or so
hours! Enjoy fresh. My kids love
these sweet treats!
60 CITRUS VARIETIES
available in California nurseries
or shipped direct to your door!
To order, go to
www.fourwindsgrowers.com
Featuring Growing Tips, Recipes & More
877-449-4637 EXT.1
NOW: Organic Meyer Lemon Trees!
Conscious Words to
implement into your life:
I am thankful I can...
I am thankful I am...
I am thankful I will...
I am thankful I have...
I am thankful I choose...
I am thankful I love...
I am thankful I create...
I am thankful I enjoy...
Printed
We are happy to announce Super Raw Life
Magazine is now also available in print!
Have you thought about giving Super Raw
Life magazine as a gift? Share the love and
knowledge within our pages by subscribing
to a gift subscription for a friend! You can
choose to have it shipped directly to them
or to yourself so you can give it to them
directly. Order online at http://superrawlife.
com/Print-Edition-Subscription.php
Issue #7 Winter 2012 SuperRawLife.com

72
berry spinach delight
by Michele Marie Jeppson
INGREDIENTS
Salad:
1 bag baby spinach
2 cups strawberries, sliced
1/2 cup cranberries
1/2 cup raw almonds, sliced
Pink Dressing:
1 cup liquid sweetener of choice
(or 1/2 cup raw coconut sugar )
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup red onion, chopped
2 tablespoons dry (ground) mustard
1 teaspoon redmond sea salt
Combine sweetener, olive oil, red wine vinegar, red onion,
dry ground mustard and sea salt. Blend until smooth. Stores
well in glass jar in refrigerator.
Issue #7 Winter 2012 SuperRawLife.com

transformed in
74
Raw Food Culinary Academy Levels 1-3
plus Detox week in Ubud, BALI
Monday, April 1, 2013 to Friday, April 26,
2013, 9-6 daily, Ubud,Bali, Indonesia
Level 1: April: 1, 2, 3, 4, 5
Level 2: April: 8, 9, 10,11, 12
Level 3: April: 15, 16, 17, 18, 19
Level 4 (detox) April: 22, 23, 24, 25, 26
Bali
join Elaina Love, Chris Whitcoe and the Pure Joy Staff for this
Raw Food Chef and Health Educator Certification Course.
In this 15 or 20 day course, you will learn a vast array of information
on raw, vegan food preparation and the theory behind
living a natural, healthy life full of Pure Joy! Tour Big
Tree Cacao Farm and learn all about the raw cacao making
process. See and taste the many stages of the bean in its
fermentation process. We will be at Villa Gaia Retreat Center
which is an absolutely amazing place to stay in Ubud.
This is an amazing opportunity to learn all about the foundation
of raw foods and the science behind it. Classes include hands on
gourmet, raw food preparation including all the basics of raw
foods plus gourmet sugar-free recipes which are safe for diabetics
and people healing from cancer and other diseases. Pure Joy
believes that the foundation of a healthy diet should be based
around a low glycemic, high plant food diet that promotes healing.
They include daily lectures which include the Wellness Revolution,
the truth about fats, proteins, weight loss, how to figure
out what foods your body requires for optimum health and
so much more. I attended this course last year in Bali and they
taught me how to easily put all this into my daily life and schedule!
You can do this, it is a life changing time to spend educating
yourself! And the area is amazing!
Educated
Spend your time learning about raw food preparation, learning the background and science behind high vibration foods,
learn your dosha and metabolic type. In addition to 3 weeks of Chef Training, they are offering a 5-day detox chef course
at the end of the training. If you would like to detox after the training and learn how to feed and cleanse others, then stay
on for an additional training and take your coaching to the next level. I was able to release 8.8 kilos (as well as a couple
hundred little stones during the liver flush).
Level 1:
INSPIRED
• Set your intentions for your training and your life
• Setting up your raw food kitchen
• Stocking your pantry with healthy, health promoting ingredients
• Kitchen equipment use
• Soaking and sprouting
• Culinary knife skills Hands-On
• Welcome to the conscious revolution (learn about the new health paradigm and why most of what you
have been taught is false)
• Building and Cleansing Lifestyles: How, and what is the difference
• Understanding Low Glycemic Foods (how to avoid insulin spikes)
• Types of Sugar-Free ingredients and how to use them
• What is Irish Moss and how to add this healthy ingredient into your everyday food preparation
Recipes include:
• Juices: Carrot-Beet, Celery-Apple, Cucumber Love, Everyday Green Juice
• Smoothies: Choco-Maca, Nut Milks, Low Glycemic Green Smoothie, Super Breakfast Shake, Love Power
• Super Breakfast: Hot or Cold Breakfast Porridge, Fresh Fruit Granola, Chia
• Salads & Dressings: Marinated Kale, Caesar, Waldorf, Seaweed Salad, Red Bell Dressing, Tomato Vinaigrette
• Soups: Energizing Veggie Soup, Instant Tomato, Cucumber-Spinach, Creamy Cilantro
• Entrees: Lasagna with Marinara and Mac-nut Ricotta, Zucchini Pasta with Neat Balls, Veggie Burgers, Sushi-
Maki Rolls with Sesame Spread
• Condiments: Mayo, Pesto, Alfredo, BBQ Sauce, Ketchup, Mustard, Mac N Cheese
• Dips and Spreads: Sunflower-Onion, Walnut Hummus, Creamy Spinach, Mock Salmon
• Snacks, Breads and Crackers: Scooby Snax, Rice Paper Rolls, Gluten-Free Bread, Bird Seed Crackers
• Cultured Foods: Coconut Kefir, Yogurt, Seed/Nut Cheeze, Herb Cheeze, Live Sauerkraut
• Desserts and Pastries: Fairy Fudge Bliss Squares, Cherry Bliss Balls, Chocolate Clusters, Chocolate Fudge Balls,
Bavarian Custard, Chocolate Pudding, Fruit Ice Cream, Chocolate Syrup, Parfait, Cheesecake (all of these can
be and are made using low glycemic and sugar free options during class)
transformed
Issue #7 Winter 2012 SuperRawLife.com

76
Level 2:
• Knowing your dosha
• Sweeteners- Learn about all the different types of healthy (and unhealthy) sweeteners and how they taste
and work in your recipes
• Thickeners- What to use and when. How to avoid using nuts and oils to thicken and learn healthier options.
What is the difference between Irish Moss, Psyllium and Flax meal as a thickener, what are some
other options for thickening? How do you keep your raw ice cream from crystallizing?
• Storing Foods- Best Practices and Tips
• Mastery of Language- Are you living and speaking your highest potential?
• Dehydration Techniques- Wraps, crackers, snacks, desserts, bars and more
• Top 10 Nutrients
• Top Super foods- an experiential class
• Effective Speaking- Do’s and Don’ts
• Techniques for Raw Food Demos
• Making the Vegan Diet Work
Recipes:
• Elixirs and Beverages: Mushroom Cap-uccino Elixir, Hibiscus Cooler, <strong>Man</strong>go Lassie, Tonic Teas
• Breakfasts: Protein Energy Bars, Buckwheat Crunchies and Buckwheat Granola
• Soups: Gazpacho and exercises in ingredient substitution
• Dressings and Sauces: Easy Caesar, Sun-dried Tomato Pesto, Layered Cheese Terrine
• Soups: Energizing Veggie Soup, Instant Tomato, Cucumber-Spinach, Creamy Cilantro
• Entrees: Converting cooked recipes to raw and wholesome: Sunlight “meatloaf”, Mashed No-tatoes, Miso
Gravy, Quick Quiche, Veggie Pizza, Cheese, Parmesan Cheese
• Snacks: Tomato-Dill Kale Chips, Ranch Chips, Asian Coconut Chips
• Breads, Wraps and Spreads: Brown Wraps, White Wraps, Naan Bread, Pizza Crust, Onion Bread
• Ethnic Cuisines-Asian Foods: Pot Stickers, Hoisin Dipping Sauce, Chinese Low Mein Noodles, Rawkin’
Chinese Fried Rice
• Indian Foods- Vegetable Curry, Turmeric Rice, Creamy Spinach, Samosas, Cilantro-Mint Chutney
• Mexican- Tacos, Tostadas, “Refried” Beans, Guacamole, Better Than Beef, Salsa Fresca, Hemp Sour
“Cream”, Mole Sauce
• Desserts and Pastries- (Sugar Free Options are always made)- Chocolate-Chai Cheesecake, Black Forest
Brownies, Blondies, Cinnamon Rolls, Cobbler with Pecan Crumble, Raw Apple Pie, Quick Cream Top-
ping Sky High Whip Topping (sugar free), Orange Spice Caramel Flan
Detox Week Description:
Take 5 days to learn about many cleansing and healing modalities while fasting on green juices and taking a
liver flush protocol. During this week you will learn about what it takes to do a liver flush. You will actually
do a flush yourself during the week, and actually flush stones by the end in a painless process. You will get a
manual packed with many cleansing protocols and lifelong practices. The manual is also packed with awesome
nut and seed free, low glycemic cleansing recipes by Elaina Love; which are easy to make and taste fantastic!
Pure Joy Purification and Cleanse Schedule
7:00 Morning Routine** – oil pulling, skin brushing, enema
8:00 Supplements**
8:15 Meditation and Breath work**
9:00 Breakfast Juice
9:30 Class
12:00 Lunch Juice (Colonics, Enemas, Infrared, Massage, etc.)
1:00 Supplements (bath, nap, enema if required)
1:30 Private clearing sessions with Elaina if needed
2:30 MOVEMENT –Yoga, Stretching, 5 Tibetans
3:30 Food Demos and Facials
5:00 Dinner Juice (add avocado/zucchini if required)
6:00 Discussion & Support Group
7:00 Supplements
**Silence is to be observed until 9 am each morning. This will facilitate the inner work and deepen your cleanse.
Issue #7 Winter 2012 SuperRawLife.com

Detox <strong>Man</strong>ual
ABLE OF CONTENTS
78
Detox <strong>Man</strong>ual Table of Contents
Pure Joy Purification and Cleanse Schedule
Clearing
Introduction
Cleansing is an Evolutionary Life Practice
Basics of Purification and Cleansing
Starting and Breaking the Fast
Cleansing Reactions
Healing Crisis
Emotional Cleansing
Why do we need Purification and Cleansing?
Honor and Releasing Practice
About the Flush
The Intentions for a Liver/Gallbladder Flush
How the Flush Works
Foods to avoid during the flush
Foods to enjoy this week
Daily Schedule for the Liver and Gallbladder Flush
Days Leading up to the Flush
Eve of the Flush
Tips and Secrets for a Successful Flush
Morning After
Tools and Life Practices
Administering an Enema
Fasting
Juicing
Green Smoothies
Additional Liver Flushes and Other Cleanses
Intestinal Cleansing
Kidney Cleanse
Parasite Cleanse
Sugar Free Cleanse Program
Phase I Food List for Sugar Free Cleanse
Phase II Food List (Maintenance)
Natural Body Care
Your Skin
Natural Deodorant
Dry Skin Brushing for Beauty, Excellent Skin and Detoxification
Oil Pulling
Introduction to the Five Rites or Tibetan Rites
How to do the 5 Tibetans
Recipes
• Hibiscus Tea with Malic Acid for Liver Flush
• Juices
• Fruit Juices
• Ginger Water Mylk
• Turmeric Water Mylk
Raw Recipes for a Milder Cleanse
• Go-Go Green Juice
• Alkalizing Green Juice
• Salsa Juice-Good for cleansing Candida
• Cleanse my Liver Alkalizing Juice
• V-5 Juice
• Kidney Cleansing Juice
• Grapefruit Juice
• Strawberry-Orange-Spinach Juice
• Cucumber-Papaya-Ginger Juice
• Ginger Water Mylk
• Turmeric Water Mylk
• Pear-Parsley Smoothie
• Easy Caesar Salad
• Zucchini Noodles Marinara
• Marinara Sauce:
• Chia-Coconut Pudding
• Apple Cider Vinegar Tonic
• Electrolyte Lemon Aid
• Green Salad with Creamy Basil Dressing
• Super Human Green Soup
• Apple-Pear-Kale Smoothie
• Cool Cucumber-Spinach Soup
• Creamy Vegetable Dressing
• Cucumber Tomato Surprise
• Avocado Nori Rolls
• Spicy Miso Paste
• Love Your Gallbladder Green Juice
• Creamy Cilantro Soup
• Radiant Red Pepper Soup
• Oil/Citrus Flush Recipe
• Charrolastra Super Green Soup
• Garden Salad with Red Bell Pepper Dressing
• Red Bell Pepper Dressing
• Spicy Thai Rolls in Softened Collard
Experiential: What is not covered in the manual or mentioned is how eating these foods every day during your training
will start to awaken your body, spirit and mind. You may find that drinking green juice for breakfast is an amazing
way to start your day and you have more mental clarity than before. You may find that Chia Porridge is your new best
friend! You will probably also notice that when you stop eating high glycemic foods, your blood sugar will stabilize
and your mind will be able to focus better. Your mood may feel more balanced and you may begin sleeping better.
Pure Joy can assure you that you will not miss eating dairy, meat, sugar and breads or flours as you will be making
some amazing gourmet creations that will replace toxic, comfort foods. This will be a life transforming experience
not only physically, but mentally and spiritually as well. Join Pure Joy for a Super Fantastic Life-Changing Event!
Mention Super Raw Life when you enroll, you will receive a free gift!
Issue #7 Winter 2012 SuperRawLife.com

What others are saying about the
Super Raw Life 100 Day Challenge:
“Hi Michele, I’m sorry it has taken a few days to let
you know when I started. I did start on Monday and
l am loving it. This isn’t my first attempt at eating raw
though. I did do a 30 day raw plan and I had good
results but I would go back and forth between cooked
and uncooked after those 30 days. I couldn’t shake
how good I felt eating raw so I kept flirting with it,
while eating some cooked food. I’m thinking that eating
raw for as long as this is and doing the rituals will
be the full reset I need. I have to tell you that your plan
is the most comprehensive I have seen including so
many elements. It really keeps you focused and is more
holistic than just focusing on what to eat. Thank you
for your time and effort putting this together.” - Joya
http://superrawlife.com/Super-Raw-
Life-100-Day-Raw-Food-Weight-Loss-
Challenge.php
Issue #7 Winter 2012 SuperRawLife.com

Antidote for Depression – Laughter! Humor THrougH THe Ages
118
Antidote for Depression – Laughter!
Humor THrougH THe Ages
Compiled by Beverly Dunford
- Anonymous
“Take time to laugh for it is the music of the soul.”
— Anonymous
“Action cures anxiety.”
— Anonymous
“Blessed are the flexible, for they shall not be bent out of shape.”
— Anonymous
To purchase your own copy of this joke book call: Bev at (435) 755-3206
or go to Bev’s website at www.StrengthFromWithin.biz
where you can find her current contact information.
Price Give is the $19.95 gift of in laughter the USA this and holiday $26.95 season!!!
in Canada.
Thank you!
This entire book was printed locally in the USA at Watkins Printing.
BEVERLY DUNFORD has been a certified and
licensed massage therapist and bodyworker since
October 2001. She is currently practicing in the
Logan, UT area. Bev received her Bachelor of Science
degree in Human Growth and Development
with an emphasis in Marriage and Family Therapy
and a minor in Social Work from Utah State University
in March of 1996. Her website is: Strength-
FromWithin.biz.
Relax with Massage Therapy and Bodywork and ease your pain today!
Issue #7 Winter 2012 SuperRawLife.com
Antidote for Depression – Laughter! Humor THrougH THe Ages

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Landscape Garden Center & Grove*
http://www.pineislandnursery.com/
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at the Raw Living Expo
Issue #7 Winter 2012 SuperRawLife.com

Super Raw Life ‘Traveling in the Raw' Quick and Easy Raw Food Recipes Vacation
September 2013 - Lake Powell, UT/AZ, USA - Merge Nature with Raw Foods and
learn how simplistic nourishing your body with living foods can be while exploring
all Lake Powell has to offer on this all-inclusive houseboat vacation. With almost
2,000 miles of shore line, endless sunshine, warm water, perfect weather and some of
the most spectacular scenery in the west, Lake Powell is the ultimate playground! Join
us for 5 days and 4 nights and make this vacation your own! View complete details
and reserve your spot on our website www.superrawlife.com, under the classes and
Retreats section!