iLife Foods

By Scott Mathias – Integrated Health & RawFood Coach – Creator of the iLifeFood.com range of Enriched SuperCell Foods

There are estimated to be 55-billion farmed or manufactured animals for eating on the planet as I write this. The cost involved in farming these animals for eating is astronomical not just in $$ terms but also to the planet. Yet little known in the plant world is Curly Leaf Kale which provides more goodness across the board than a gram of beef.

Environmentalists cite meat production as one of the biggest contributors to global warming, and the United States new food pyramid, called My Plate , suggests the healthiest choice is making vegetables and fruit the biggest part of every meal by reducing consumption of animal proteins.

Kale is far by far the most nutritious of all leafy greens. It is also #2 behind garlic in the antioxidant stakes,  but the seven reasons below as to why it is such an important ‘nowfood’ may just shed some new light onto the nutritional benefits of this most beautiful green vegetable.

1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.

2. Iron: Despite the myth that vegetarians are anaemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.

3. Calcium: Dairy and beef both contain calcium, but Australia and the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.

4. Fibre: Like protein, fibre is a macronutrient, which means we need it every day. But many Australians don't eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no beneficial fibre. One serving of kale not only contains 5 percent of the recommended daily intake of fibre, but it also provides 2 grams of protein. Fibre is required to remove ‘bad’ bacteria from the body.

5. Omega fatty acids: Healthy fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.

6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavonoid antioxidants, as well as vitamins A and C.

7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy to grow at home or on a farm. To raise one kilo of beef requires 16 kilos of grain, 11 times as much fossil fuel and more than 3000 litres of water. Next week I’ll feature some kale recipes which are so tasty and easy to do.

Scott Mathias is a Certified Integrative Nutritionist and Professional Health Coach. Based in Noosa, Queensland he consults to clients around Australia including conducting seminars, public speaking engagements. His special areas of interest are Life Balance and the Digestive Function – He conducts Raw Food Classes. He is also the creator of an all Australian range of 100% PURE Nutrient Cell-Foods from www.ilifefoods.com. He can also be seen at the Noosa Farmers Market each and every Sunday throughout the year.

CLICK HERE to go to Scott’s Health Coaching website page

CLICK HERE to join Scott’s Health Coaching FaceBook page.

EMAIL Scott for information about his 1 to1 programs health Coaching or Raw Food classes.

Sources:

http://www.organicauthority.com/

http://www.huffingtonpost.com

By Scott Mathias – Integrated Health & RawFood Coach – Creator of the iLifeFood.com range of Enriched SuperCell Foods

This is so much fun to make and so amazing in taste that the effort is worth the while. When I used to eat dairy I thoroughly enjoyed cheeses especially some of the real rich and creamier styles like camembert and triple cream bries. But alas my stomach wasn’t designed to breakdown such nutrient dense animal fats. 

To make two good cashew nut cheeses take three cups of soaked raw cashews. Mine soaked for more than 24 hours and became quite sticky, so I rinse them off before placing them along with two cups of water and two tablespoons of nutritional yeast in a blender. 

I blended for a few minutes until the mixture was like ‘mortar board’ paste. I then emptied the contents of the blender into a nut bag. I began squeezing it over a bowl to collect about 750mls of the most luxurious and rich cashew nut milk which I am still using in small deserts and a natural mayonnaise I do. I then hung the bag over the bowl for a day at room temperature. 

Once I gave the bag a final squeeze and all the milk had been released I packed the cheesy mixture into glad wrap lined small plastic containers. You can use a ‘cake form’  tin if you wish, which I have done, but do remember to line with glad wrap because it might stick to the sides. Doing this is only to form the cheeses into something a little more respectable and traditional in appearance. The cheese will cure out of the ‘form’ in the fresh air. By the way you can adorn your cheese with nuts. I used local pistachios or your can use walnuts. The pistachios are slow dried and just so delicious.

Left: Squeezing out the cashew milk         Right: The raw cheese ready for forming.

Aged for 3-weeks - RAW Cashew Cheese with Pistachio Topping

How to form an firm outer skin ? Easy. Place the cheese in your dehydrator for 30 mins or so on low temp. I also set them outside in the side for a few hours too. The rest of the time it sat on the bench and then in the cheese cooler in my refrigerator.

As they say ‘A picture speaks a thousand words’. In this case, ‘a thousand flavours and tastes.’.

I feature these recipe in my ‘RAW In The Kitchen Experience’ Message me if you’d like to be a part of a Raw Food preparation experience.

Scott Mathias is a Certified Integrative Nutritionist and Professional Health Coach. Based in Noosa, Queensland he consults to clients around Australia including conducting seminars, public speaking engagements. His special areas of interest are Life Balance and the Digestive Function. He conducts Raw Food Classes. He is also the creator of an all Australian range of 100% PURE Nutrient Cell-Foods from www.ilifefoods.com. He can also be seen at the Noosa Farmers Market each and every Sunday throughout the year.

CLICK HERE to go to Scott’s Health Coaching website page

CLICK HERE to join Scott’s Health Coaching FaceBook page.

EMAIL Scott for information about his 1 to1 programs health Coaching or Raw Food classes.

By Scott Mathias Integrative Health Coach and Creator of iLifeFoods.com

 Those of you contemplating moving toward a completely 100% Raw diet need not fear that life will become boring. For me the transition has been beyond anything I could describe – inspirational, illuminating and uplifting.

I can feel my complete cellular body enjoys being filled with powerful plant phyto-energies. I feel the new relationship I have with RAW is enabling me to live life in a completely different paradigm; FREE from the need to be, think or act like anyone else. I feel going RAW has enabled me to begin to live my individual form based on new and inspired ideals firmly anchored in my natural relationship with all things of nature.

I sense my DNA is changing to accommodate my original state of true self.

More on this as I bring recipes forward for your contemplation and above all, sheer enjoyment. RAW is tasty and alive!!

Here is my Appetiser HiRise which frankly is more than a tasty meal for one person let alone the four who shared this recently here at RAWHQ!!

 This HiRise2 comprises 5 layers.

The base is seed bread which I make in my dehydrator – 2 cups sunflower seeds, ¼ cup flax or linseed, 1 small onion, ¼ cup sundried or dehydrated tomatoes, 1/4 cup soaked almonds, 2 tablespoons Shoyu or Tamari – Blend until paste like. Add a few drops of water to achieve paste consistency. Lay out on heat proof board or paper and score into snack size bites.

Place in warm oven or dehydrator no more than 110F for approx 7 hrs.

First layer from the bottom Carrot and cauliflower simple Kimchi – slice carrot and cauliflower  into bite size pieces and stuff into an ‘French clamp’ jar (the pull own and seal variety but a vercola will do) fill jar to just cover the vegetables with apple cider vinegar. Leave on the kitchen bench for 3-4 days until when you open the jar you get a ‘sweet ferment’ aroma. Place in the fridge or do what I do and ‘go all the way’ and leave it out until totally consumed. In this case I placed into my bullet blender which is ideal for doing small portions and ground down.

Second layer from the bottom Simple pesto but I make it with coriander and walnuts. Coriander is great for helping to remove heavy metals from the body and walnut is very alkalising or the body. I keep a tub in my refrigerator all the time.

Third layer from bottom I placed three good tablespoons of my dehydrated tomatoes into my bullet blender and reduced to paste and added the next layer to the mould.

Finally the top layer The other thing I have always available is avocado cream or guacamole. Scoop out the flesh of 2 avocados and drop it into your blender. Add the juice of two limes. Add a handful of coriander. Half a chilli and some Sea or lake salt and pepper from North Queensland!!

Then place all the elements layer by layer into your stainless steel mould. Use the little ‘tamper tool’ provided to get the layers even. In this case I garnished with chopped purples cabbage to off set the colours!! I like to serve all my Raw food on white plates and garnish accordingly.

The final move really ‘honours’ the food that has offered itself up for your nourishment.

Here is the other version I do. I call this HiRise1!

Same approach as the HiRise2. make pastes of anything you have in your fridge including totally fresh carrot, tomato, radish or whatever you fancy. I serve with my dehydrated seed bread, some extra dried tomato and some pickles which adds a lovely savoury lavour to the vegetables.

Enjoying Raw food is exciting for me and it can be for you too. Its about disengaging from any of the traditional ways of preparing food. I have all I need – proteins, fats, carbs and vital ‘whole nutrients and vitamins and minerals. ENJOY experimenting!!

Would you like to learn how to make this ??

 I feature these recipe in my ‘RAW In The Kitchen Experience' Message me if you'd like to be a part of a RAW food preparation experience.

Scott Mathias is a Certified Integrative Nutritionist and Professional Health Coach. Based in Noosa, Queensland he consults to clients around Australia including conducting seminars, public speaking engagements. His special areas of interest are Life Balance and the Digestive Function – He conducts Raw Food Classes. He is also the creator of an all Australian range of 100% PURE Nutrient Cell-Foods from www.ilifefoods.com. He can also be seen at the Noosa Farmers Market each and every Sunday throughout the year.

CLICK HERE to go to Scott’s Health Coaching website page

CLICK HERE to join Scott’s Health Coaching FaceBook page.

EMAIL Scott for information about his 1 to1 programs health Coaching or Raw Food classes.

By Scott Mathias Integrative Health Coach and Creator of iLifeFoods.com

 Those of you contemplating moving toward a completely 100% Raw diet need not fear that life will become boring. For me the transition has been beyond anything I could describe – inspirational, illuminating and uplifting.

I can feel my complete cellular body enjoys being filled with powerful plant phyto-energies. I feel the new relationship I have with RAW is enabling me to live life in a completely different paradigm; FREE from the need to be, think or act like anyone else. I feel going RAW has enabled me to begin to live my individual form based on new and inspired ideals firmly anchored in my natural relationship with all things of nature.

I sense my DNA is changing to accommodate my original state of true self. 

More on this as I bring recipes forward for your contemplation and above all, sheer enjoyment. RAW is tasty and alive!!

Here is my Appetiser HiRise which frankly is more than a tasty meal for one person let alone the four who shared this recently here at RAWHQ!!.

 This HiRise2 comprises 5 layers.

T

The base is seed bread which I make in my dehydrator – 2 cups sunflower seeds, ¼ cup flax or linseed, 1 small onion, ¼ cup sundried or dehydrated tomatoes, 1/4 cup soaked almonds, 2 tablespoons Shoyu or Tamari – Blend until paste like. Add a few drops of water to achieve paste consistency. Lay out on heat proof board or paper and score into snack size bites.

Place in warm oven or dehydrator no more than 110F for approx 7 hrs.

First layer from the bottom Carrot and cauliflower simple Kimchi – slice carrot and cauliflower  into bite size pieces and stuff into an ‘French clamp’ jar (the pull own and seal variety but a vercola will do) fill jar to just cover the vegetables with apple cider vinegar. Leave on the kitchen bench for 3-4 days until when you open the jar you get a ‘sweet ferment’ aroma. Place in the fridge or do what I do and ‘go all the way’ and leave it out until totally consumed. In this case I placed into my bullet blender which is ideal for doing small portions and ground down.

Second layer from the bottom Simple pesto but I make it with coriander and walnuts. Coriander is great for helping to remove heavy metals from the body and walnut is very alkalising or the body. I keep a tub in my refrigerator all the time. 

Third layer from bottom I placed three good tablespoons of my dehydrated tomatoes into my bullet blender and reduced to paste and added the next layer to the mould. 

Finally the top layer The other thing I have always available is avocado cream or guacamole. Scoop out the flesh of 2 avocados and drop it into your blender. Add the juice of two limes. Add a handful of coriander. Half a chilli and some Sea or lake salt and pepper from North Queensland!!

Then place all the elements layer by layer into your stainless steel mould. Use the little ‘tamper tool’ provided to get the layers even. In this case I garnished with chopped purples cabbage to off set the colours!! I like to serve all my Raw food on white plates and garnish accordingly. 

The final move really ‘honours’ the food that has offered itself up for your nourishment.

Here is the other version I do. I call this HiRise1!

Same approach as the HiRise2. make pastes of anything you have in your fridge including totally fresh carrot, tomato, radish or whatever you fancy. I serve with my dehydrated seed bread, some extra dried tomato and some pickles which adds a lovely savoury lavour to the vegetables.

Enjoying Raw food is exciting for me and it can be for you too. Its about disengaging from any of the traditional ways of preparing food. I have all I need – proteins, fats, carbs and vital ‘whole nutrients and vitamins and minerals. ENJOY experimenting!!

Would you like to learn how to make this ??

 I feature these recipe in my ‘RAW In The Kitchen Experience' Message me if you'd like to be a part of a RAW food preparation experience.

Scott Mathias is a Certified Integrative Nutritionist and Professional Health Coach. Based in Noosa, Queensland he consults to clients around Australia including conducting seminars, public speaking engagements. His special areas of interest are Life Balance and the Digestive Function – He conducts Raw Food Classes. He is also the creator of an all Australian range of 100% PURE Nutrient Cell-Foods from www.ilifefoods.com. He can also be seen at the Noosa Farmers Market each and every Sunday throughout the year. 

CLICK HERE to go to Scott’s Health Coaching website page

CLICK HERE to join Scott’s Health Coaching FaceBook page.

EMAIL Scott for information about his 1 to1 programs health Coaching or Raw Food classes.