The Raw Foods Evolution

Thursday, January 06, 2005

Raw Food Sweeteners, Raw Mac-n-Cheese recipe, Cheri Soria interview


***Welcome to the Health Evolution!***
Volume 1, Issue 1 -
Thursday, January 6, 2005
Written and Published by
'A newsletter dedicated to helping you
Transform Your Life and Achieve Abundant
Health with Living Food Nutrition.'


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Table of Contents:

1.0 Welcome Notes-My First eZine is Finally
2.0 This Week's Featured Interview:
Cherie Soria Interview by Alex Malinsky
3.0 This Week's Featured Recipe:
Macaroni & Cheese
4.0 This Week's Featured Article:
'The Sweetest Treat'
Copyright 2004 by
By Michael Snyder

1.0 Welcome Notes--

I am excited to announce that my first article, 'The Sweetest Treat', was published yesterday in the Creative Health Institute eZine titled 'The Living Foods News'.

CHI, located in Michigan, is the Dr. Ann Wigmore Hippocrates Institute of the Midwest. CHI is a natural health learning center teaching the raw and living foods philosophy as originated by the late Dr. Ann Wigmore.


2.0 Cherie Soria Interview
by Alex Malinsky

Cherie Soria is one of my heroes. She is the author of one of the first raw gourmet recipe books ever written titled 'Angel Foods: Healthy Recipes for Heavenly Bodies!'

She is currently the director of the Living Light Culinary Arts Institute. Alex conducted this wonderful interview with her last month.

Question #1: What are some raw food staples in your current diet. Are you 100% raw?

Cherie: I enjoy a fruit smoothie every morning and a large green salad and/or
blended green soup every day. In fact, my diet is made up primarily of fruits
(both sweet and non-sweet) and greens. I eat very little nuts, grains or legumes.
Even though I teach people how to make gourmet raw cuisine, I eat very simply at

I have been eating mostly raw for 13 years, but I am not 100% raw 100% of the time, although I never cook at home and choose to eat primarily raw vegan foods on a daily basis. On occasion, I go out to eat and will have mashed potatoes, cooked beans, or grilled vegetables with my large green salad. I never eat fried foods, flesh, or vinegar, even in small quantities. I definitely don't feel as energetic when I eat cooked food, so I don't choose to do it often.

Question #2: How did you start on raw foods?

Cherie: I began my raw journey in 1992 when I went to Puerto Rico to study with
Dr. Ann Wigmore, after reading books about the amazing results she achieved
using wheat grass and raw food to heal cancer and other terminal illnesses. I
was curious about Dr. Wigmore's work and thought a vacation in Puerto Rico
sounded like a good idea.

I had no intention of trading my cooked vegan diet for a raw food diet, but after witnessing the amazing healings that transpired there, I came home a true believer in the power of the raw food lifestyle. I knew that the majority of Dr. Wigmore's clients would return to their old way of eating, because her diet was designed for cleansing and healing. I understood human nature enough to know that most people would be bored to death if forced to eat that way the rest of their lives, because food has to feed more than the body, more than the emotions--food must nourish the soul....

To Read More Go To


3.0 This Weeks Featured Recipe

Today I am very excited to bring you an exclusive recipe from the hot new book by
Bryan Au titled 'Raw in Ten Minutes'. It will rock the Culinary and Raw World! It features over 150 pages and over 80 New Raw Organic Living Foods Recipes. They all take less than 10 minutes to prepare and cost less than $10 to make!

The book retails for only $20. These totally innovative, new, unique, fast, and easy recipes are modeled to look and taste just like all of your favorite comfort and junk cooked foods but are actually the best in health and nutrition because they are 100% Raw and Organic!

This ground-breaking book shows you how to prepare high vibrational cuisine to ignite your Spirit and Re-Energize your Soul. 'Raw in Ten Minutes' has many beautiful pictures of the recipes, up to the minute information about health and nutrition, and much more. Purchase the first edition today at the
Raw in Ten Minutes website

Macaroni & Cheese

5 Servings

2 Large Peeled Yams

'Nacho Cheese' Pine Nut Sauce:
1 1/2 Cup Pine Nuts
2 Tablespoons Turmeric
1/4 Cup Olive Oil
1/3 Cup Water
1/2 Teaspoon Sea Salt
2 Tablespoons Hawaiian Mellow White Miso (for less salty flavor, 3 to 4 Tablespoons of Miso for stronger Flavor)

Using a Mandolin slicer carefully make many length wise thin slices of Yams after peeling them first. Then stack the slices of Yams on top of each other and make a sort of roll so you can carefully slice them into small thin macaroni shapes with a knife and make them curly.

Do this with both Yams then put into a bowl or Pyrex glass pan. Drizzle olive oil and squeeze some lemon juice on top. Sprinkle some sea salt on top of the yams then mix them and make sure all the pieces are covered in olive oil. Set aside to allow it to marinate.

Make the 'Nacho Cheese' Sauce in a blender then pour on top of the Yams and mix again
until all the pieces are covered in the 'Nacho Cheese' Pine Nut Sauce. Let sit for 10
minutes so that it can absorb the sauce and soften, then enjoy! The longer you let it sit the softer it gets. I am planning on packaging the 'Nacho Cheese' Pine Nut Sauce to sell in all the grocery and health food stores so more people can have access to RAW Organic goodness! There is a glowing yellow photograph of this innovative new recipe in glass Pyrex ware on the cover with a pineapple, apple and some melons in the background.


4.0 This Weeks Featured Article:
'The Sweetest Treat'
Copyright 2005 by
By Michael Snyder

Desserts are an essential part of family gatherings. It is time to prepare some
delicious and guilt- free sweet treats! If you follow the recipes found in the average cookbook, you'll be using pounds of processed sugar. At last, there are now delicious alternatives to sugar that will amaze your taste buds. These alternatives to sugar are healthy and you won't feel guilty for indulging in dessert.

The living foods diet provides many delicious and healthy alternatives to the
processed sweeteners commonly used. Some of the most popular foods used as sweeteners in the living foods diet include stevia, raw organic honey, agave nectar, fresh, dried or frozen fruits and berries, dates, young coconuts, and yacon syrup. If a cooked recipe calls for processed sugar, one of these ingredients will be an excellent substitute.

Use these sweeteners to make living food versions of cakes, pies, cookies, ice cream, nut mylk shakes, puddings, chocolate bars, and similar goodies. You will feel wonderful after eating the raw food sweet treats and your energy levels won't crash an hour after eating.

Stevia is the ultimate sweet leaf. A native of Paraguay, South America, stevia is a low glycemic herb that can be purchased as a powder, liquid extract, or as a dried whole leaf. It is 30 times sweeter than white sugar in it's unprocessed form...

To read the rest of this article go to

Michael Snyder
'Transform Your Diet and Improve Your
Health In Record Time with Proven, Time-
Tested, Evolutionary Strategies. eBook, eZine, and Articles to
Awaken Your Passion.'