PIMPED BY PARASITES by Parthenia Onassis Grant, PhD



PIMPED BY PARASITES?

Parthenia Onassis Grant, Ph.D.

aka Ruthie O. Grant, Ph.D.

How to Look Younger, Live Longer, Lose Weight

And Liberate Your Consciousness From Parasitic Mind Control



Email: doctorparthenia@

Phone: 323 218 5344

© 2008, 2009, 2010

All Rights Reserved

First Edition

This book is written as a source of information only. The information contained herein should by no means be considered a substitute for the advice of a qualified medical professional, who should always be consulted for any health problem or before embarking upon any health program. The author and publisher disclaim all liability for any adverse effect arising from the use or misuse or application of information contained in this book.

CHAPTER 12

RECIPES FOR RESTORATION

OF HEALTH, LOGEVITY

AND WEIGHT LOSS

We dig our graves with our teeth –Mrs. E. E. O’Banion, my 8th grade Science Teacher

ONE STEP AT A TIME TO A NEW WAY OF LIFE

This eating program is designed to detox the blood, purify the blood and clear toxins out of the body. It is meant to be used in conjunction with a total body detox and cleanse of the liver, kidneys and intestines for parasites, heavy metals, Candida and mucous plaque (using Bentonite clay). It is simple common sense to cleanse, purify and detox the internal organs of toxic sludge built up over the years so that the body can actually assimilate and absorb nutrition in the live foods. Not to do an internal cleanse would be like putting expensive, new furniture into an old, dusty, filthy house or putting clean clothes on an unbathed body.

DIE OFF REACTION AND HEALING CRISIS

The important point to understand is that live foods are alkaline (see the Alphabetical Index on Alkalinity and pH). Alkalinity creates an inhospitable environment for parasites and microbes that need acidic conditions, low oxygen and heavy metal toxicity to thrive. Those accustomed to detoxing regularly can handle doing more than one cleanse at a time, but first timers should do no more than two at a time and should wait a week between cleanses before starting the next one or restarting the same one. Drink plenty of water while detoxing to flush toxins out. It is also extremely beneficial to sweat by using a dry sauna to throw off toxins and impurities. Those without access to a dry sauna should do some form of exercise that causes sweating.

For the novice or beginner, when switching over to live foods, it is necessary not to do so all at once because the die off reaction of detoxing and switching to a completely live diet can flood the system with too many dead parasites all at once, making the individual feel weak, nauseous, and achy, as if coming down with the flu. In reality, you are experiencing a healing crisis, which can be quiet uncomfortable for someone whose body is burdened with years of plaque, impactions, sludge and parasites from never having done a detox, colonic or enema. So, the most important point to stress is cleansing the colon, doing colonics and enemas and drinking plenty of water to flush out dead parasites and toxins during the transition period. Doing so will ensure ease of transition with the least amount of pain and discomfort during the healing process.

Everybody has at least four pounds of parasites in their colon, so an herbal colon cleanse is a priority and should be done in conjunction with colonics, which have to be administered by a professional. Those who cannot afford them, (they run anywhere from $70-125 per colonic) can administer enemas by themselves. It’s just that enemas are not as powerful as colonics which is like the difference between the power of a water hose and a straw. That’s why enemas have to be done more often than colonics. In fact, until the secondary immune system is rebuilt and one is having regular bowel movements after every meal, one needs to do enemas every day, if necessary, to keep toxins form building up in the body. Keep in mind that enemas should be done with purified water using either baking soda (2 tablespoons) or apple cider vinegar (2 tablespoons) added to one of those big, red, rectangular enema/hot water bags you can find at the drug store. The point is: all of the cleanses mentioned above need to be done to maximize healing, weight loss and rejuvenation.

CAUTION: Individuals who have never done herbal detoxes or colonics and who have existed for years on dead and/or food are full of parasites, heavy metals and toxicity. Thus, something as simple as switching overnight to living foods only without detoxing first, may result in an over abundance of dead parasites and microbes in the system for some that, when not flushed out immediately with plenty of water, laxatives, colonics or enemas, may result in a painful “die off” reaction or a severe healing crisis. This does not happen with everyone, but those with the most toxic systems will naturally have the worst reactions. It is thus, wise to transition gradually. Start by eliminating one type of dead food at a time over a period of a month or two while simultaneously eating more living foods. For example, each week or two eliminate one of the following: meat, dairy, processed carbs, sugar laden drinks, canned and packaged foods and snacks, cigarettes, drugs, products containing gluten (such as wheat), then mucus forming foods (that would be all acidic foods such as dairy, meat, grains, etc.).

Those on prescription medications or who are undergoing medical treatments should seek the care of a holistic doctor to transition off of prescription meds before using natural, herbal remedies. IT IS IMPORTANT NOT TO MIX HERBAL REMEDIES WITH PRESCRIPTION DRUGS WITHOUT CONSULTING YOUR DOCTOR FIRST.

Even after the physical cravings for addictive foods or drugs are gone, old habits die hard. In general, it takes 21 continuous days of practice before a new habit becomes engrained. Those who have already tried and failed to lose weight may not be desperate enough, motivated enough, or may not have enough will power to bite the bullet and give up addictive foods and substances all at once because it can be painful in that food withdrawals are just like withdrawals from any drug. For instance, giving up caffeine can result in a caffeine headache for several days if not done properly.

Thus, even though cold turkey is the quickest, most effective route to health and weight loss, it also the most difficult and most painful because it takes the most courage, discipline and determination to stick to. That is why, rather than set oneself up for disappointment, it is best to be realistic and start by eliminating one addictive food at a time, then move on to eliminating the next one.

CLEANSE THE COLON FIRST

Start with a colon cleanse first, along with a series of colonics to remove impactions and blockages from the colon, followed by a heavy metal cleanse. These remove the poisons and toxins in the body that parasites feed on and proliferate off of. These cleanses create an unpleasantly clean environment that parasites find unacceptable and totally intolerable.

Do the vital organ cleanses next, depending on the current state of your health. For instance, if you have blood sugar instability, yeast, mold or fungus (allergies), then doing a Candida cleanse would be a critical next step. A Candida cleanse can be done in conjunction with a parasite cleanse to clear out worms from the intestines while killing yeast, mold and fungi, all of which are parasites.

On the other hand, if the liver is toxic from drinking, smoking, doing drugs, obesity, eating dead, processed, greasy, or fried foods over the years, do that one next. In general, those who are obese will tend to have clogged livers, so a liver cleanse would be an important next step, depending upon whether that individual is diabetic or not. Those who are diabetic or are pre-diabetic should focus on the Candida cleanse as the next step after the colon cleanse and heavy metal cleanse.

By the same token, those with kidney or bladder problems should focus on a kidney cleanse as the next step after cleansing the colon. Liver and kidney cleanses can be done together as they both get rid of the sludge in the body’s two most important filtering organs.

CONCERNED ABOUT LOSING MUSCLE MASS OR

INTERESTED IN GAINING WEIGHT?

In Hollywood there is an old adage that says: One can never be too rich or too thin. I always point this out to clients who want to gain weight (mostly men who are actually more interested in building muscle mass). Those concerned about losing muscle mass while on a living food diet that includes supplements, need not be concerned because the thiamin in Vitamin B1 actually builds muscle mass. So take a good B Complex everyday in addition to natural supplements of Acetyl L-Carnitine, L-Arginine, DMAE, L Ornithine, and L Lysine which are anti-aging; they keep skin and muscles from sagging. It is also important to take liquid amino acids every day as they are the building blocks of life and aid in rebuilding the digestive tract that get decimated by fried and processed foods, especially bread and pasta, which turn into a paste like glue that hardens into intestinal plaque which interferes with digestion, assimilation and elimination.

WORRIED ABOUT LOSING TOO MUCH WEIGHT?

Those who are already thin and worried about losing weight on this diet need not be concerned either. When clients ask me how to gain weight, my answer is: When the body is detoxed of heavy metals, parasites, colon impactions and other toxins, then fed proper nutrition through live foods and supplements, it will automatically decrease the excess weight of those who need to lose weight and increase the weight of those who need to gain. Our bodies are magnificently designed and more intelligent than any computer; it knows what to do to maintain health, beauty and vitality upon given a break from having to protect itself from all of the toxins it is bombarded with on a daily basis.

Deficiencies of Magnesium, Vitamins A, B1, B2, C, D, and Nicotinic Acid will result in an inability to lose weight, or if one is under weight, these deficiencies will also prevent one from gaining weight (See Alphabetical Index under Vitamins for additional information).

Vitamin B1 (thiamin) deficiencies can cause: atrophy of muscles, diminished reflexes; poor endurance in walking. Best sources of Vitamin B1 (thiamin) are wheat germ, dried soy beans, brazil nuts, pecans, peanuts, hazel nuts, oats, whole wheat, dried peas and dried beans.

A deficiency of Vitamin D can cause: flabby, weak muscles; rheumatic pains in limbs, softened bones; joint swellings. Best sources of Vitamin D: sunshine, egg yolk, butter, milk metabolized with vitamin D, whole, dried milk.

Potassium assures the elasticity of the muscular tissues and balances the acids in the body. A deficiency will result in constipation, incomplete digestion and weak muscular control. The best sources of potassium are tomato, kale, jack fruit, lettuce, celery, cabbage, Swiss chard, and cucumber.

DAILY FOOD RATIO

Keep in mind the following ratio in daily food selection:

10% Dried fruits, seeds, nuts, beans and peas (constructive)

20% Whole Grains and Starches (reconstructive) includes bananas

30% Raw Vegetables (eliminative), includes salad dressings

40% Raw Juicy Fruits (strongly eliminative)

NOTE: Those who are diabetic or have Candida yeast should eliminate carbs and sugars for 30 days to starve the yeast and get the infection under control first. During this time, focus on healthy fats like avocadoes and olive oil, and omega three oils like flax seeds to regenerate the liver.

THOSE WITH CANDIDA RELATED CONDITIONS

I developed the following low carb, gluten free, non-mucus forming diet after extensive research and comparing notes with a couple of friends of mine who are holistic doctors. Candida sufferers or anyone with a fungal based disease, are advised to stay on it for 30 days to help starve the yeast, mold and fungus, whose cell walls are made of sugar and need carbs and sugar to multiply. The diet includes essential fatty acids to aid in cleansing the liver and restoring healthy bacteria in the gut necessary to kill yeast, mold and fungus and to restore the digestive tract so that it can do the job it was designed to do of killing yeast, mold, fungi and other microbes.

I recommend taking daily supplements of the following supplements (See Chapter 4 and the Alphabetical Index for information on their properties): Magnesium, Coral Calcium, Macuna, Bacopa, and Tulsi or Holy Basil, B Vitamins, DHEA, CoQ10, Selenium, Silica, Vitamin C, E, A, D, Biotin, R-Lipoic Acid, Digestive Enzymes, iron, and Ellagica. During the 30 days, I took Threelac everyday for Candida. Every three days I took EDTA suppositories, Endosterol, and Glytamins suppositories to chelate heavy metals and to kill yeast mold and fungus in the blood stream. I also gave myself a coffee enema twice a week to remove bile from my liver. After the 30 days, I quit taking the Threelac and returned to the maple syrup and baking soda solution every day, three times a day for maintenance along with Ellagica once a day.

BAKING SODA AND COCONUT OIL

After brushing teeth, mix a teaspoon of baking soda and a teaspoon of raw coconut oil together, then swish around in the mouth for 20 minutes until it liquefies, before spitting out. The lining of the mouth will allow the anti-bacterial, anti-fungal ingredients in the coconut oil and baking soda to absorb directly into the blood stream, alkalinizing the body and killing harmful bacteria in the mouth that accumulates while asleep.

Before breakfast, put a tablespoon of apple cider vinegar, squeeze one lemon or lime in the water and put ¼ teaspoon of sea salt. Drink to balance, cleanse and alkalinize the stomach.

BASIC KITCHEN EQUIPMENT:

A DEHYDRATOR for making breads, crackers, dried fruits and cookies. The Excalibur is the most popular brand. It comes with a minimum of four large trays and is reasonably prices at around $200.

A HEAVY DUTY BLENDER to make sauces, nut milks, nut cheeses or desserts that are smooth and creamy. The Vita Mix is very popular, but expensive, costing approximately $500. Montel Williams has a blender that is equally as powerful and smooth for only $200.

A FOOD PROCESSOR for making crusts for desserts or breads, for chopping and mixing vegetables, and for making pates and meat substitutes. Cuisinart makes one with a big mouth for slicing whole tomatoes, apples and other large fruits that sells for less than $75.

A COFFEE GRINDER to grind nuts into fine flour for making breads, pastries and entrees. They are relatively inexpensive with a variety of brands for around $20.

RAW FOOD COOKBOOKS: The recipes included in this book are just a beginning. For those interested in more recipes, download the free raw food cookbook available at Raw-.au. There are other cookbooks listed in the Recommended Reading section and in this chapter.

STRENGTHENING AND REBUILDING YOUR DIGESTIVE SYSTEM

AND IMMUNE SYSTEM WITH PROBIOTICS AND CULTURED FOODS

The average person’s digestive tract (which is the body’s secondary immune system) has been severely compromised or destroyed due to the following:

• Taking prescription antibiotics which not only kill harmful microbes but healthy microbes in the gut that nature designed to kill yeast, mold and fungi. White blood cells (your primary immune system) are not equipped to kill fungi.

• Taking birth control pills, which feed yeast, mold and fungi

• Overconsumption of fried and processed foods that feed yeast, mold and fungi which multiply immediately when they are fed because their cells simply divide and do not have to go through an egg, larvae and adult stage like other parasites.

In that four out of five people have engaged in one or all of the above, it would be wise to daily incorporate into the diet cultured foods containing friendly microbes (probiotics) that destroy yeast, mold and fungi and help rebuild your digestive tract and immune system.

In that buying commercially prepared cultured foods is very expensive to purchase from health food stores or Whole Foods, I have provided simple recipes to make your own. I recommend making as large a batch as possible because, when kept refrigerated, they last for months (typically 8-9 months). The cost savings is astronomical. For example: one quart jar of cultured vegetables will cost from $10-$13, whereas a gallon of it can be made for as little as $4 which would be the equivalent of $40-$50 per gallon if bought commercially. Coconut Water Kefir costs approximately $13 for one 12-16 oz bottle. You can make a gallon of it for $9-12, depending on the cost of a case of coconuts, which is seasonal. And a $4 bottle of kombucha (12-16 oz) costs less than .50 cents per bottle to make. I have provided recipes below:

CULTURED VEGETABLES: The base vegetable for cultured vegetables is shredded cabbage. Common crunchy vegetables to add would include broccoli, cauliflower, beets, carrots, cucumbers, jalapenos, or celery. Do not add starchy vegetables like potatoes nor onions or garlic. I add spices like cayenne, turmeric or dill along with sea salt to taste.

Seal vegetables and spices in a glass or clay jar (no plastic or metal).

Put jar in a dark, warm place (cover with a dark pillow case and a blanket over the top to keep warm) and let sit for 3 to 5 days.

Once vegetables ferment, put in canning jars and refrigerate.

BENEFITS OF CULTURED VEGETABLES:

• Help to re-establish a healthy digestive system

• Sugars and starches in cultured veggies are predigested and have been converted to lactic acid

• Improved digestion

• Heart healthy

• Increase in longevity

• Controls cravings by restoring balance

• Ideal for pregnant or nursing women

• Are alkaline and cleansing – Donna Gates author of the Body Ecology Diet

SOUR COCONUT CREAM:

Ingredients:

One case of young coconuts

1 meat cleaver or heavy butcher knife to open the coconuts

1 high speed heavy duty blender

1 quart wide mouth canning jar

2 tablespoons of inulin agave powder

10 capsules of probiotics in easy to open clear capsules from Whole Foods or health food stores

This cream is wonderful served on top of cultured vegetables or entrees. Go to an Asian market and buy a case of young coconuts. They are green coconuts that have been shaved down to the white into the shape of a pointed cone on top. You will also need to buy a meat cleaver to open them with or you can use a sharp butcher knife to finish shaving the white cone top down to the brown coconut shell which is easy to crack by tapping with the edge of the knife.

Pour the water of the young coconut into a separate jar to use later to make coconut water keifer.

Scrape and scoop the young coconut meat out of the coconuts put into a blender. This meat is usually very soft and jelly like. If the meat is too hard you will need a super high speed blender like the Vita Mix or the Montel Williams blender to make it smooth.

Put probiotics and inulin into the cream, along with a couple of ounces of coconut water (just enough so that the coconut meat will blend) and blend until smooth.

Pour mixture into a wide mouth jar, seal and place in a double boiler of warm water on top of the stove. Keep the burner on warm overnight, then refrigerate.

Or you can sit the jar in a gas oven with the pilot light on, overnight, which will be warm enough to ferment.

In the summer, you can just seal the jar and let it sit in a warm sunny spot for a couple of days and it will be ready to refrigerate.

Or you can buy a 1 or 2 quart yogurt maker, put it in and let sit overnight to make.

COCONUT WATER KEIFER

Use the same ingredients for the Sour Coconut Cream, except add a starter culture of Kefir which can be purchased online or from health food stores.

The coconut water has to be warmed to a temperature of approximately 113F before you put it in the double boiler or oven to sit overnight. It takes approximately 12 hours for the culture to ferment for both the coconut water and the coconut cream.

Bottle in a glass jar with a tight seal if you use a yogurt maker, then refrigerate. You can drink warm or cold.

Benefits of Coconut Water Keifer, according to Donna Gates, author of the Body Ecology Diet:

• Totally ends your craving for sugar

• Flattens and tones the intestines and abs

• Increases energy

• Improves energy

• Is a digestive aid

• Creates an overall feeling of good health

• Cleanses the liver which, in Chinese medicine, rules eyes, skin and joints,; thus, it eases aches and joint pain

• Fades brown spots on the skin and dries up moles and warts

• High in potassium, natural sodium, calcium and magnesium which help produce healthy hair, skin and nails

• Cleanses the adrenals, thyroid, ovaries and pituitary glands

• Greatly increases the body’s ability to make B vitamins, which help assimilate fats

ORGANIC KOMBUCHA TEA

Kombucha is a refreshing, alkalinizing drink that can be served room temperature or refrigerated. One of my favorite store brands of kombucha is GT’s Organic Raw Kombucha. When I run out of my own batch because it takes about four weeks to make kombucha and my son likes to come by and drink mine, while I am waiting for my new batch to culture, I buy GT’s brand from Whole Foods and I save the glass bottles for use later.

The label on GT’s bottle provides the following information about Kombucha: “Living foods for the living body. Kombucha is a handmade Chinese tea that is delicately cultured for 30 days. During this time, essential nutrients form, like active enzymes, visible probiotics, amino acids, antioxidants and polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality …

Kombucha supports:

• digestion

• metabolism

• immune system

• appetite control

• weight control

• liver function

• body alkalinity

• anti-aging

• cell integrity

• healthy skin and hair

I like GT’s use of alliteration to point out other properties of Kombucha such as: “rejuvenate, restore, revitalize, recharge, rebuild, regenerate, replenish, regain, rebalance and renew.”

The basic ingredients of kombucha are black tea (do not use herbal teas that are decaffeinated in that the kombucha mushroom culture needs the caffeine as a starter), raw cane sugar and the kombucha starter culture which you can get by pouring a couple of bottles of kombucha into your tea. Remember, do not worry about the sugar or caffeine in the black tea because the kombucha culture and the fermentation process converts these ingredients into live, alkaline amino acids and probiotics that are actually good for those with Candida or diabetics. This tea is also very low in calories once it is cultured; 8 ounces is only 30 calories.

You will need the following:

1 two gallon glass, clay or ceramic jar. Do not use metal containers to boil the water or steep the tea because you do not want heavy metals like aluminum or nickel (a lot of the stainless steel pots have nickel in them) to poison your tea. You may use metal pots that have been sealed in enamel.

1 long wooden spoon to stir the drink. Do not use metal or plastic spoons. Kombucha leaches heavy metals and plastics out of your body, so it will pull them from metal or plastic objects.

1 wooden soup ladle to dip the drink out of the jar.

1 case of canning jars with lids that seal or save 1 litre glass water bottles with tops that seal tightly.

2-3 bottles of kombucha tea for starter culture. You can also order starter culture from the internet or get a friend who makes their own kombucha to share their starter with you because the culture looks like a mushroom and grows large enough to cover the top surface of a wide mouth gallon jar. Keep in mind that the tea will culture faster using a starter mushroom versus bottles of the tea. For example: with a starter culture/mushroom the tea can be ready as early as two weeks, whereas using bottles of kombucha tea as starters will take about a month to grow a big mother culture/mushroom that covers the top of the bottle.

1 dark colored pillow case and a warm blanket to cover the jar to insulate and keep it warm since the culture needs warmth to grow faster.

1 rubber band to put around the top of the jar once it is closed and covered to prevent insects from crawling into the jar.

2 gallons of clean, boiled water

2-4 cups of raw cane sugar (do not use other types of sugar such as date palm or agave)

10-12 bags of mango black tea (from Trader Joes) or your own favorite flavor of black tea

10-12 bags of Ruby Red chai black tea (from Trader Joes) or your favorite black chai tea

Directions: Boil the water, one gallon at a time. Put the tea bags into the hot water and let steep for 5-10 minutes, depending on how strong you want your tea. Squeeze the tea bags into the water after they have cooled down a bit. Stir two cups of sugar into the hot tea.

Wait until the tea is warm (not boiling hot) to pour in your two-three bottles of kombucha tea or to put in your starter mushroom because you do not want to kill the culture with boiling water.

Cover with lid and cloth then seal with a rubber band around the outside mouth of the jar.

Let sit in a dark, warm place for two weeks. It will begin to bubble and ferment on top, developing an ugly, fuzzy growth on top that looks scary, but don’t worry, it’s friendly bacteria that will act as little soldiers to kill the bad bacteria in the body.

After two weeks, taste the tea. Most of the sugar will be converted and the tea will not taste very sweet, but you may like it. If not, put one more cup of sugar in, stir and taste. Put the fourth cup of sugar in only if you feel it is not sweet enough for your taste. Let it sit for another week. Taste again, and adjust the amount of sugar by adding water if it is too sweet.

Pour the kombucha into glass jars with a tight lid that seals so that the bubbly, carbonation process can begin. Let the jars sit in a warm place for a week or two until you open the jar and it begins to fizz or it bubbles when you shake it. The longer they sit with tight lids, the more bubbly and fermented the tea will become. However, if the tea sits sealed too long, without refrigeration, the kombucha will take on the taste of apple cider vinegar, so do a taste test after a week, then refrigerate the bottles when they become bubbly, but before they begin to taste like vinegar. Refrigerating slows down the fermentation process considerably and prevents a vinegary taste.

I juice fresh baby ginger and put it in my tea right before I bottle and seal them. Or you can add any fresh fruit juice to your tea to suit your taste. However, but this particular combination of teas I have put together taste delightful by themselves with just fresh ginger juice added to taste. If the tea is too strong, you may dilute it with water or fresh juice before putting the bottles in the refrigerator.

Making your own kombucha can save the family a lot of money in that each 8 ounce bottle costs about four dollars in the store whereas you can make your own for less than 50 cents a bottle. The boxes of tea cost approximately cost approximately three dollars and a bag of raw cane sugar costs the same which means that you can make two gallons of tea for less than twelve dollars (if you only use one bag of sugar), which is the cost of three bottles of store bought kombucha.

SMOOTHIES AND COFFEE SUBTITUTE

Smoothies, juices, shakes, the Uncafe Mocha Latte, or Parthenia’s Plasma shake are perfect transitional breakfast choices. All of my smoothies are filling, satisfying and are substitute blood transfusions in that the water of the young coconut was used in World War II as a substitute for plasma, when blood was not available. The two components of blood are plasma and chlorophyll, so adding dark, leafy greens to the shake, makes it a substitute blood transfusion. All of my shakes have coconut water and a dark, leafy green in them.

UNCAFE MOCHA LATTE

Half cup of fresh coconut milk (make your own or buy from Whole Foods)

Warm the milk in a glass container to the temperature of baby’s milk or let sit till room temperature.

Half cup of hot water;

1 teaspoon of raw cacao,

1 teaspoon Roma or any coffee substitute, usually made from chicory

Dash of cinnamon

1 Tbl inulin (a prebiotic dietary fiber that metabolizes sugar and protein, available at whole foods)

1-2 teaspoon maple syrup, or agave, or date palm sugar

1 pinch of baking soda.

Pour into a large coffee mug, Stir with a whisk and serve hot alone or with Uncookies™ as a dessert.

COCONUT CREAM/MILK

1 box of “young” coconuts (9 in a box) from an Asian market. These coconuts are white and cone shaped on the top, not brown.

2 tablespoons of pure vanilla, or

2 tablespoons of orange extract or orange blossom water (from a Middle Eastern market)

1 meat cleaver (to open coconuts)

DIRECTIONS: Open the coconuts with several whacks to the top with a meat cleaver, straight through the shell or you can use a butcher knife, but you have to shave the white fiber off the top of the cone, then tap the round, brown, bald top with the back edge of the knife. It will crack open easily.

Once the coconut is open, check to make sure that the water is clear or golden. If it is purple or has a brown tint, throw it away. Pour the good water in a separate water pitcher and set aside.

Scrape the soft, white flesh of the coconut out of the shell using a spoon turned backwards, and put into the blender.

Once all of the good coconut flesh is in the blender, pour a cup of coconut water into the blender. This will ensure that the cream will come out thick enough to make pudding, coconut ice cream, or coconut pies before making the coconut milk which is diluted with the coconut water.

Use a heavy duty blender like a Vita Mix or the Montel Williams blender. The cheaper blenders will not make good coconut milk or cream; it will be grainy and not have the smooth, creamy texture of milk.

I take half of the cream out of the blender to use for the chocolate mousse recipe that follows this one.

Pour the rest of the coconut water into the blender and blend for a minute or until the coconut milk is creamy and smooth. Add 2 tablespoons of vanilla. You may also add a couple of tablespoons of Truvia if you want your milk sweeter, but it will already be sweet from the coconut water. Truvia is a natural, zero calorie sweetener that tastes delicious. Can also be used to make coconut ice cubes for refreshing popsicles.

Pour coconut milk in a glass jar and refrigerate. It will last 5-7 days in the refrigerator.

CHOCOLATE COCONUT MOUSSE

2 tablespoons of pure vanilla extract

2 tablespoons of orange blossom water

4 packages of Truvia (a natural, zero calorie sweetener that tastes delicious) or Sweet Fiber which is also natural and has zero calories.

2-3 cups of thick coconut cream

2 tablespoons raw cacao powder

2 tablespoons of inulin (agave or chicory) to make the mousse creamy and smooth

Take the coconut cream you set aside from the coconut milk and put it back in the blender after you have made the milk and stored it. There is no need to rinse the blender. Add all of the other ingredients to the blender and blend until smooth. Refrigerate and serve cold or freeze and let thaw for a half hour before serving.

CHOCOLTE COCONUT SMOOTHIE

two young coconuts (water and meat),

one bunch of cilantro,

one scoop of super greens powder,

½ teaspoon of cayenne,

1 tablespoon of raw cacao,

1-2 tablespoons of agave inulin,

2 packages of Truvia,

1 cap of orange extract,

Dash of cinnamon,

Several fresh mint leaves,

6 ice cubes

Dash of powdered cloves

JACKFRUIT LIME SMOOTHIE

two young coconuts (water and meat),

½ one bunch of cilantro,

4 small limes or 2 large limes

1 tablespoon of super greens powder,

2 tablespoons of agave inulin,

2 packages of Truvia

1 tablespoon of orange extract

1 piece of fresh young ginger to taste, peeled and chopped

6 Ice cubes

1 cup of fresh or frozen jackfruit (high in vitamins and minerals, low in calories and tastes like juicy fruit gum)

Blend in blender until smooth. Pour in a glass thermos to keep cold throughout the day. This smoothie sustains appetite, has a refreshing taste, and provides amazing energy.

LUNCH/DINNER:

I kept it simple and rotate between the following three choices with variations of ingredients, depending on the season and availability:

1) A Five Senses Salad (See recipe section of this book)

2) Coconut Keifer with one of the following: fresh pomegranates, pineapple, or fresh berries

3) Oyster or Portobello mushrooms sautéed in olive oil, onions and jalapenos, over medium low heat. Drain mushrooms on napkins, sprinkle generously with sea salt and cayenne pepper. Serve over a salad of chopped fresh basil, rosemary, cilantro, kalamata olives, sun dried tomatoes and lamb’s lettuce or mixed greens. Pour a bit of tahini on top of salad.

SNACKS

1 - 2 Un-Cookies™

flax seed crackers with almond butter or tahini, kalamata olives and sun dried tomatoes

fresh, cole slaw with my creamy avocado, lime and rosemary dressing

homemade pickled vegetables (use apple cider vinegar)

After 30 days, expand your menu to include the foods and desserts included in the recipe section of this book, or those found in the link to the free raw food cookbook included in that chapter.

In that we live in such a toxic environment with polluted air, water and soil, I do not see how it will be possible not to continue doing ongoing detoxes or eating foods live with amino acids and vitamins to support the immune system. While I do not mind the maintenance routine, I think most people are like me: they want fast relief and quick results. Unfortunately, if a person has been suffering with Candida unknowingly for decades, there is no quick, over night solution; it will take longer than someone who nips it in the bud in its early stage. Moreover, the younger one is, the faster one will heal, and those who did not have their appendix removed, will recover faster in that the appendix is associated with boosting or rebuilding the secondary immune system located in the gut.

PARTHENIA’S LIQUID FOOD FAST

BENEFITS

• provides more substance than the Master Cleanse

• gives your digestive system a break, allowing the body to use the energy spent on digesting food for healing the body or giving it a tune up

• is satisfying to the taste buds,

• feels like a real meal on the stomach

• provides enough energy for workouts

• one cannot workout or do strenuous work on the Master Cleanse

• One will lose 7-8 pounds per week

• One does not feel tired, bored or food deprived

• One can substitute any combination of fresh fruits and vegetables

FRUITS AND VEGGIES TO AVOID WITH LIQUID FAST:

• Bananas are a dense carb are higher in calories than most juicy fruits and tend to constipate

• Potatoes, rice, pasta, bread and beans are carbs which convert into sugar.

• broccoli and cauliflower create gas and increase weight gain

Remember to drink your minimum daily requirement of water while on a liquid fast, take a laxative tea or magnesium before going to bed, drink a cup of apple cider vinegar tea first thing in the morning and be sure to administer enemas, if not having three bowel movements a day.

BREAKFAST SMOOTHIES AND JUICES

For a Liquid Fast Choose any of the Following Juices or Smoothies

• 8-12 ounces of Parthenia’s Plasma Shake, or

• 6-8 ounces of any of the following fresh squeezed juices:

• orange juice (squeezed and blended in blender)

• pineapple juice (made in the blender)

• pink grapefruit (juiced and blended in the blender)

• apple juice (made in the juicer)

• grape juice (made in juicer)

Young coconuts are a staple item. They are white and shaved to a peak at the top. The water from young coconuts is identical to blood plasma. Thus, a shake with the water and tender meat from a young cocoanut thrown into a blender with spinach and arugula become a blood transfusion because the chlorophyll from the green plants make up the other component of blood (Eating For Beauty, David Wolfe)

PARTHENIA’S PLASMA

Makes enough for four people

Drink this every day, whether fasting or not, since it curbs the appetite, speeds up or regulates the metabolism, and the ingredients build the blood in that water from a young coconut has the same ingredients as plasma, minus the chlorophyll. That is the reason for adding green spinach and arugula. The chlorophyll in them creates a green blood transfusion. Blood in our bodies is actually blue green and only turns red when exposed to oxygen. Use your favorite fruits. The following are the fruits and vegetables I prefer and why:

NOTE: THOSE ON A CANDIDA CLEANSE, SUBSTITUTE BERRIES FOR THE OTHER FRUITS

(COCONUT IS NOT A FRUIT; IT’S A NUT)

1 young coconut (water and flesh)

1 mango (very high in antioxidants and beta carotene)

1 cup of pineapple (contains digestive enzymes)

1 cup of papaya (contains digestive enzymes)

1 handful of spinach (anti aging, prevents cancer and macular degeneration of the eye) and arugula (contains vitamin C, E and beta carotene)

or cilantro (cilantro kills parasites and cleanses heavy metals). Note: Both arugula and cilantro are pungent so mixing them together can create a really strong taste, so use one or the other.

ice or water to create the coldness and consistency desired

1 tablespoon of raw cacao (a super food full of magnesium)

1 tablespoon of maca (for energy or male potency)

1 tablespoon of hemp (powerful protein)

1 teaspoon Super Greens powder (choose your favorite but include spirulina)

1 teaspoon of orange, vanilla, or lemon extract

Dash of cinnamon, allspice, cloves (to kill parasites) and nutmeg

¼ teaspoon of cayenne pepper (blood purifier that cleanses the arteries and raises metabolism)

Pour the remaining plasma in a cold thermos, chill in the freezer to drink during the day.

CHOCOLATE COCONUT MILK

(makes one large glass)

1 large, young coconut

1 tablespoon of orange extract

Ice Cubes

2 pitted dates or two packages of Truvia

2 Tbls of raw carob or raw cacao

Set the water from the young coconut aside for later. Scrape the meat from the young coconut and put into blender along with the orange extract, dates and ice. Blend, then add the water from the young coconut.

JUICING

Use as many dark, leafy green vegetables as possible because of their high content of B vitamins and calcium, especially kale, chard, water cress, bok choi, mustard, turnip, collars, cilantro, arugula, and cabbage.

Cabbage and cilantro are known to kill intestinal worms, while cilantro is a blood purifier and heavy metal cleanser. Combine leafy greens with carrots, beets, apples, carrots or pineapple to sweeten. Pineapples contain digestive enzymes.

Fresh, vegetable juice provides the best source of antioxidants and blood purifiers available to reverse the aging clock and induce weight loss for those who need it or to increase weight for those who are under weight. Drink a glass of vegetable juice a day whether fasting or not.

PARTHENIA’S LIVE JUICE POTION

3 large beets

3 bunches of Kale

3 large or six small Fuji or Gala apples

This should make a quart. Drink within two days. It is very filling.

The following soups will suffice for dinner with flax seed crackers sprinkled on top (available at Whole Foods or you can make your own. See recipe section). Alternatively, the juice and meat of a young coconut will suffice for dinner or a filling snack.

PARTHENIA’S SOUP FOR LIFE:

Choice of vegetables can be varied according to individual taste.

Do not leave out the avocado, basil, cilantro or dill.

1 large avocado or 2 small avocadoes

½ cup of chopped leeks

1 small turnip or daikon radish

1 handful of spinach, or bok choi, or watercress

1 handful of arugula

1 half bunch of cilantro

1 sprig of fresh basil

1 sprig of fresh rosemary (1/2 length of index finger)

1 small sprig of fresh dill

2 cubes of low sodium vegetable bullion (from Whole Foods)

1 fresh lemon (squeezed)

1 cup of baby carrots

1 jalapeno pepper (take out seeds)

1 slice of onion

½ teaspoon of cayenne pepper

1 lime

1 lemon

2 cups of hot water

Lay out vegetables so that they are room temperature, before placing into the blender. If they are fresh out of the fridge, run hot water over them so that they are not cold.

Dump all of the ingredients into your blender except for the lemon juice. Pour two cups of boiling water into the blender until the blender is almost half full of water. This hot water will not destroy the enzymes in the vegetables because the vegetables themselves are not boiled.

Blend until smooth in the blender. Squeeze the lemon/lemon juice into the blender after ingredients are smooth, and then blend again. Serve immediately. Soup best served warm.

PARTHENIA’S HEIRLOOM TOMATO BASIL SOUP

(serves two)

2 Large Heirloom tomatoes, chopped

½ cup basil

1 small sprig of rosemary (1/2 size of index finger)

1 cup of chopped cilantro leaves

2 limes

1 tbl apple cider vinegar

2 tbl Nana Shoyu Soy Sauce or balsamic vinegar

2 tbl herbed white wine vinegar

1 large jalapeno pepper, seeded and chopped

1 small bottle of seedless Kalamata olives cut in half for garnish

½ to one cup of hot water (depending on thickness of soup)

½ teaspoon of cayenne pepper

Dash of Himalayan sea salt to taste

Dump vegetables into blender with seasonings and hot water. Blend until smooth. Garnish with kalamata olives along with a little of their juice and a few leaves of basil or chopped basil.

CELERIAC AND GREEN APPLE SOUP

(From Raw Food/Real World by Matthew Kenney and Sarma Melngailis)

Celeriac, a member of the celery family7, is an ugly, knobby root. It has a nice half-celery, half-parsley flavor, though, and is especially valuable as an ingredient in soups. Here, the woodsy, naturally salty freshness of the celeriac’s essence complements the tartness of green apple and the earthiness of black truffles or raw, dark chocolate shavings. In addition, celeriac is extremely low in calories, with no fat or cholesterol, immensely high in fiber, uniquely rich in flavor and full of raw recipe potential.

4 cups peeled, chopped celeriac

1 ½ cup chopped green apple

1 ½ cups raw macadamia nuts, soaked for 1 hour or more

1 ½ cups filtered water

2 tablespoons coconut butter

6 tablespoons extra virgin olive oil

¼ cup lemon juice

sea salt to taste

freshly ground cayenne pepper

¼ cup minced chives

1 small, fresh black truffle, shaved or julienned (optional)

Substitute sprinkles of raw, dark chocolate shavings (1 tablespoon)

½ cup black truffle oil

¼ cup of chopped chervil leaves or cilantro leaves

Blend the celeriac and green apple until smooth, then strain. Pour juice back into blender then put in other ingredients, except for oil, then blend until smooth. If it tastes too grainy because of the macadamia nuts, strain again. Serve room temperature with oil drizzled on top.

PINEAPPLE CUCUMBER GAZPACHO

with jalapeno, green onion and cilantro

(From Raw Food/Real World by Matthew Kenney and Sarma Melngailis)

4 cups chopped, peeled cucumbers

4 cups fresh, chopped pineapple

1 cup fresh pineapple juice

1 jalapeno pepper, chopped

1 green onion, white with one inch of green

1 tablespoon lime juice

2 teaspoons sea salt

1 handful cilantro leaves

3 tablespoons avocado oil, macadamia oil, or olive oil

1 handful of soaked, chopped macadamia nuts

Puree in blender, serve cold.

CREAMY CARROT GINGER SOUP WITH LIME

(From Raw Food/Real World by Matthew Kenney and Sarma Melngailis)

3 cups of carrot juice

1 small, ripe avocado

1/3 cup coconut meat

¼ cup lime juice

2 tablespoons of agave nectar

1 tablespoon minced ginger

¼ teaspoon cayenne pepper

¼ teaspoon sea salt

2 tablespoons of chopped cilantro leaves

Puree in blender until completely smooth. Taste for seasoning. Serve chilled in summer or gently warmed in winter over a slow heat stirring constantly, testing with finger to see that it is warm. Pour into a warm bowl.

FAT PORTOBELLO MUSHROOM SOUP

(A variation from Juliano’s Raw The UNcook Book)

½ to 1 cup fresh Portobello mushrooms

¼ cup fresh cilantro, chopped and packed

1 tablespoon fresh basil leaves, chopped

1 tablespoon fresh fennel, de-stemmed and chopped

2 tablespoon fresh dill, de-stemmed and chopped

½ teaspoon sage leaves (pineapple sage) chopped

½ teaspoon fresh lemon thyme, de-stemmed and chopped

½ teaspoon fresh oregano leaves, chopped

1 teaspoon fresh parsley, chopped

¾ cup tomato chopped (preferably heirloom)

¼ cup olive oil

3 tablespoons of Nama Shoyu soy sauce or 2 teaspoons of Himalayan Sea Salt

¼ cup of coconut water, fresh squeezed orange juice, or 2 cubes vegetable broth

½ teaspoon fresh squeezed lemon juice (optional)

½ teaspoon minced ginger (optional)

½ teaspoon minced garlic (optional)

Puree in blender until completely smooth. Serve immediately.

BORSCHT SOUP

(A variation from Juliano’s Raw The UNcook Book)

1 cup of beet juice

1 fresh jalapeno pepper chopped

2 large cloves of garlic

1 tablespoon of minced baby ginger

5 cups fresh squeezed orange juice

¼ cup chopped green onion

1 cup grated cabbage

1 teaspoon of fresh chopped dill

1 teaspoon of fresh chopped basil

¼ bunch of chopped cilantro

2 large avocadoes, sliced

½ cup carrot juice

2/3 cup of olive oil

½ cup lemon or lime juice

1 cup of apple juice

1 teaspoon Himalayan Sea Salt

Puree in blender until completely smooth, chill and serve. Keep the rest of soup in a glass jar in refrigerator or pour in a chilled thermos to drink throughout the day.

CREAM OF SPINACH SOUP

From Juliano’s Raw The UNCook Book

2 cups fresh squeezed tomato, carrot, and or vegetable juice

2 cups chopped spinach

½ medium sized avocado

2 tablespoons minced garlic

1 jalapeno

1 teaspoon of minced ginger

2 tablespoons chopped green onions

¼ cup of Nama Shoyu (unpasteurized soy sauce) or

1 ½ teaspoons of Himalayan Sea Salt

½ fresh lime

1 tablespoon fresh mint leaves, chopped

¼ bunch of chopped cilantro leaves

½ cup olive oil

1/8 cup white wine vinegar

¼ cup shallots

½ cup Portobello mushrooms

Puree in blender, chill and serve.

IN BETWEEN MEALS

Choose from the following:

• Lots of fresh water (preferably structured)

• Leafy green juices mixed with apple, beet or carrot juices

• Plain carrot, apple, or beet juice

• 2-4 ounces of apple butter, peach butter, fig butter or other fruit butter

• 8 ounces of plain or chocolate coconut milk mixed in the blender

SHRINK THE STOMACH BY:

• eating small portions more frequently

• ceasing to eat once the hunger signal is gone

• leaving food on the plate

• savor each mouthful by chewing it slowly and thoroughly

• drink Parthenia’s Coconut Plasma everyday whether fasting or not

GOURMET RECIPES FROM PARTHENIA

AND HER FAVORITE RAW FOOD CHEFS

BREAKFAST

Start off each day with a glass of Parthenia’s Plasma or a glass of your favorite fresh squeezed juice or smoothie listed under breakfast smoothies. Those who are not fasting will enjoy the following filling and satisfying breakfast cereal:

PARTHENIA’S SPROUTED GLUTEN FREE BUCKWHEAT CEREAL

Note: I am gluten intolerant as is about 70% of the population, who are unaware that many of their aches and pains, especially fibromyalgia is associated with food allergies. The number one culprit is wheat. Even though buckwheat has the word “wheat” in it, buckwheat is alkaline and gluten free.

2 cups sprouted buckwheat soaked for 2-4 hours and drained or you can soak overnight and drain.

1 large Fuji apple, chopped with skin on it

½ cup raisins

½ cup coconut cream (see recipe below)

2 tablespoons of vanilla extract

2 tablespoons of orange extract

2 packages of Truvia or Sweet Fiber

½ teaspoon cinnamon

½ teaspoon nutmeg

2 tablespoons of raw cacao

Place all ingredients into a bowl, except the coconut cream, mix. Mix one half of the coconut cream into the cereal and use the other half to dollop on top when serving. Or you can use coconut milk and eat it like a regular cereal. Has a nutty taste. With the cacao, it is mindful of coco puffs cereal.

Serves four people and will last one person 5 days in the refrigerator.

COCONUT CREAM

Scrape the meat/flesh from inside of the young coconut and put into blender with one half cup of the coconut water, save the rest of the water to drink later. Blend until smooth and creamy. Add one teaspoon of orange extract to the coconut cream, 2 packages of Truvia and 1 teaspoon of vanilla and blend.

ENTREES

FOR FLESH EATING CARNIVORES TRANSITIONING FROM MEAT:

I often hear from family members, friends and clients who are moving toward life sustaining eating habits that they simply “have to have meat.” So, I came up with a transitional flesh food. I decided upon fish because it is the most alkaline of all meats and fresh caught salmon does not have heavy metals like mercury and is rich in omega oils. The following recipe is ideal for carnivores trying to cut down or move away from consuming flesh.

I actually created this recipe for my die hard meat eating relatives in Texas whose culinary palates are hard to please. It turned out to be a big hit with all of them. Avoid canned salmon to prevent heavy metal poisoning. (See “Heavy Metal Toxicity” in the Alphabetical Index to Health for information on the dangers of heavy metals in the brain and liver. The cilantro in the recipe is good for cleaning the liver of heavy metal toxicity. The apple cider vinegar is NOT optional. It alkalizes the acid in the fish, kills bacteria, and aids in digestion of meat protein.

PARTHENIA’S SALMON CIRVECHE

(For Carnivores trying to break the dead meat addiction)

FISH AND CHICKEN ARE NOT VEGETABLES; THEY ARE ANIMAL FLESH

Serves two people

1 package of cold smoked salmon, organic, wild caught

1 large jalapeno pepper thinly sliced

½ cup chopped cilantro

1 tomato, chopped

1 avocado, chopped

¼ cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons Nama Shoyu soy sauce

½ teaspoon Himalayan sea salt

½ teaspoon cayenne pepper

2 limes (squeezed)

PARTHENIA’ AVOCADO OKRA DIVINE

This salad is rich in fiber and B vitamins. It is really good for cleansing and soothing the intestinal tract. Each mouthful feels divinely satisfying. The limes cook the okra.

2 cups of sliced okra

2 cups of sliced mushrooms

1 chopped avocado (firm, not too ripe)

1 cup of chopped cilantro

2 chopped jalapeno peppers (seeded)

3 large limes (roll before squeezing and scraping)

1 teaspoon of cayenne pepper

½ to ¾ cup of Nama Shoyu Soy Sauce

2 tablespoons dried parsley

½ cup kalamata olive oil

Mix ingredients in a bowl, stir together, let sit for 10 minutes to marinade, serve.

PARTHENIA’S FIVE SENSES SALAD

Serves four people

This salad satisfies the body’s cravings for bitter, sweet, sour, pungent, and spicy foods:

Omit or substitute items, according to taste buds. Just make sure you have all five flavors.

Avocado

Chives

Purple onions

Fresh jalapeno pepper or chili pepper

Cayenne pepper to taste (a blood purifier)

Red, yellow and green bell peppers

Half a bunch of chopped cilantro (this is a blood purifier and parasite killer)

Baby spinach

Romaine lettuce

Purple cabbage (rich in vitamin C)

Arugula

Dried cranberries, dried raisins, or fresh pomegranate seeds

Almonds that have been soaked for 12 hours and drained or raw walnuts

Flax seed crackers crumbled on top,

2 tbl of whole flax seeds, raw hemp seeds or raw sesame seeds

Green olives stuffed with jalapenos or Kalamata olives

Rawmesan (a substitute for parmesan cheese).

Use fresh feta for those trying to break the addiction to cheese

Chop up ingredients, toss with dressing, and sprinkle Rawmesan or feta cheese, cayenne pepper, sea salt, and nut seeds on top.

Creamy Rosemary, Basil, Avocado Dressing

1 large avocado

1 cup chopped rosemary leaves

½ cup chopped basil leaves

½ cup fresh lemon juice

½ cup virgin olive oil

½ tsp sea salt

½ tsp cayenne

¼ cup water

½ bunch cilantro

1 tbl apple cider vinegar

Peel avocado, place all ingredients into blender and blend until smooth. Add more or less water, depending on the consistency you would like.

Balsamic Sesame Dressing:

Equal amounts of:

Fresh lemon juice

Olive oil

Sesame seed oil (raw)

Balsamic vinegar

Raspberry Vinaigrette Dressing:

-Alissa Cohen

Ingredients:

1 ½ cups of raspberries

¼ cup fresh orange juice

2 tablespoons of olive oil

½ teaspoon of fresh lemon juice

Sea salt and pepper to taste

DAVE’S CILANTRO DIP/DRESSING

1 cup macadamia nuts

½ cup sunflower seeds, soaked 12 hours and drained

½ cup pumpkin seeds, soaked 12 hours and drained

1 Cup extra virgin olive oil

Juice of one large lemon or 2 small lemons

Juice of one large lime or 2 small limes

2 large cloves of garlic

¼-1/5 cup of Nama Shoyu Soy Sauce (raw)

1 large bunch of fresh Cilantro

Up to ¾ cup of pure water

Blend all ingredients in blender except for water. Add water as needed to bring blend to desired consistency. Taste and correct seasoning, if necessary. It is not necessary to soak seeds if you are planning on making this dressing a few hours before serving.

MEDITERRANEAN ONION BREAD PIZZA

Rawvolution cookbook by Matt Amsden

Onion Bread Recipe:

3 yellow onions

¾ cup of Raw Flax Seeds

¾ cup Raw Sunflower Seeds

1/3 cup of Olive Oil

1/3 cup of Nama Shoyu Soy Sauce (it’s raw)

Grind the fax seeds and sunflower seeds in a coffee grinder to make the flour.

Pour flour into a bowl, and then use your food processor or a knife to cut the onions into round slices. Put them in the bowl with the flour. Pour olive oil and soy sauce on top then mix with a spatula until it is blended.

Spread dough onto your dehydrator sheet to a thickness of no more than a fourth or a half of an inch; otherwise it will be difficult to dry. It takes 24 to 48 hours to dehydrate at 117 degrees, depending on the thickness of your loaf. You may need to turn the bread over to dry both sides evenly.

PARTHENIA’S TOPPING FOR ONION BREAD PIZZA

Over a bowl of fresh arugula, slice avocados, chop up cilantro and chives, sprinkle with your favorite olives and sun dried tomatoes aged in olive oil and sliced. Spread over the onion bread crust. Marinade Portobello mushrooms for 2-4 hours in lots of olive oil, fresh lemon juice, onions, sea salt, powdered dill, cayenne, and parsley. Put mushrooms on top of salad, using the marinade as a drizzling sauce for pizza.

FLAX SEED CRACKERS

2 cups of raw flax seeds

2 cups water (use only enough to cover the tops of the flax seeds)

¼ cup dried or fresh parsley

½ cup fresh cilantro or dried

1 tsp cayenne pepper

½ tsp sea salt

½ cup Nama Shoyu soy sauce

1 tbl garlic powder

Mix ingredients, cover and let soak for 2-4 hours until the mixture is thick and gooey. Spread thinly but evenly on dehydrator trays. Let dry over night at 118 degrees.

GREEN BURRITO by Lou Corona

MEXICAN PATE For Green Burrito

2 cups of pistachios (or pumpkin seeds)

2 cups of sunflower seeds

Soak seeds 12 hours then drain

1-2 cloves of garlic

1 red bell pepper

1-2 teaspoons of cumin

2 tablespoons of purple onion, chopped

½ teaspoon – 1 tablespoon Cayenne Pepper

lemon or lime juice instead of salt

Puree in food processor or blender until smooth. Taste and adjust seasoning.

SALSA For Green Burrito

3-4 CUPS Fresh tomatoes, chopped

1 red onion, chopped

1-2 Fresh Jalapeno Peppers, chopped finely

1 bunch fresh cilantro chopped

Blend well and strain through a fine strainer to get the runny juices out. Taste and adjust the flavors. Let salsa sit for 1-2 hours before serving. Strain again if too watery.

GREEN WRAPS for Green Burrito

Use whole leaves of Napa cabbage, romaine lettuce or collard greens (organic)

AVOCADO GARNISH for Green Burrito

Slice ripe avocadoes.

TO SERVE Green Burrito

Lay out green leaf on a plate. Drop a generous amount of the Mexican pate down the center of the leaf, top with 2-3 slices of avocado, then fresh salsa.

RACHEL CARR’S MEXICAN MENU

Rachel Carr is the award winning chef at Cru Vegan Raw Restaurant in Silver lake, California. She is an intuitive, self taught chef who comes up with one of the most creative and amazingly original menus of raw food and desserts in Los Angeles. I never get tired of eating at her restaurant because she always has some kind of new special for me to try out. You have not lived until you’ve tried her chocolate raspberry crepes with coconut custard ice cream. I’ve included that in the list of recipes. I am also a big fan of her pesto and mushroom ravioli. You’ll have to go to the restaurant to enjoy that recipe.

RACHEL’S CHORIZO

1 cup each of walnuts, pecans, and pumpkin seeds

1 teaspoon oregano

1 tablespoon chili powder

4 tablespoons Harissa (see recipe below)

¼ teaspoon ground cloves

½ teaspoon Sea Salt

½ teaspoon black pepper

¼ cup olive oil

Grind nuts and seeds in a food processor. Mix with all the other ingredients in a bowl. Throw in some fresh pomegranate seeds or dried cranberries for a burst of flavor. Can be served in your favorite lettuce wrap as a taco, garnished with mango salsa and guacamole.

Or the chorizo can also be wrapped in thin slices of zucchini to make a sausage. Use a mandolin slicer to get the zucchini thin enough. Then use a bamboo sushi wrap to lay the slices of zucchini on, overlapping each other, then spread the chorizo on the zucchini, fold and roll the bamboo sushi wrap tightly to create a sausage look. Cut in half and serve with salsa and guacamole.

RACHEL’S HARISSA

5 dried red chilies

2 to 3 peeled, cloves of garlic, minced

3 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. coriander seeds

Pinch of salt

Grind in food processor

RACHEL’S MANGO SALSA

1 large mango, minced

1 dried chili pepper, seeded and minced

¼ cup cilantro, chopped

1 tablespoon of lime juice

¼ teaspoon of salt

1/8 tsp. black pepper

1 minced shallot or other onion

Mix in a bowl and enjoy with your chorizo sausage or chorizo taco with guacamole.

RACHEL’S MEXICAN RICE

1 cup shredded jicama (squeeze out excess water in muslin)

1 tablespoon olive oil

½ onion (red), finely chopped

½ bell pepper (red) finely chopped

1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped

Sea salt and pepper to taste

½ teaspoon ground cumin

½ cup chopped fresh cilantro

1 clove minced garlic

Serve with your taco or alone as an entrée

SNACK SUGGESTIONS

• SOAKED ALMONDS, PECANS, WALNUTS, CASHEWS, DRIED OR FRESH FRUIT;

• RAW FLAX SEEDS OR SESAME SEEDS

• A SMOOTHIE WITH RAW MILK, CULTURED, KEIFER YOGURT, FRESH RASPBERRIES, BLUEBERRIES, PINEAPPLES OR STRAWBERRIES

• THE JUICE AND MEAT FROM A YOUNG COCONUT;

• FLAX SEED CRACKERS, GUACAMOLE, HOMMUS OR TAPENADE DIP.

DESSERTS

PARTHENIA’S FRUIT COBBLER

(Serves 8)

INGREDIENTS:

3 small baskets of blueberries, raspberries, blackberries or strawberries.

OR 3 Cups of Ripe White Peaches, sliced or diced

2 large mangos, diced (for custard)

3 young coconuts (the meat or flesh scraped from inside)

¾-1 cup of raw, dried coconut powder (aka dried coconut milk) for creaminess

vanilla extract or vanilla beans (for custard and crust)

orange extract (for custard and syrup)

almond extract (for crust)

1 cup of dates (pitted)

A dash of nutmeg, allspice or cinnamon in crust and in fruit syrup

2 cups of walnuts, almonds OR pecans (or your favorite nut)

2 heaping tablespoons of raw cacao powder (crust)

1 fresh orange (for syrup)

½ cup of dried cranberries

½ cup of dried raisins

½ cup of dried white peaches or apricots

½ cup dried mixed berries

2 tablespoons of agar agar in ½ cup of boiling water, stirring constantly over boiling water until dissolved.

CREAM: Drain water from young coconuts, scrape the flesh out, pat dry with a clean paper towel and put in blender along with flesh from the two mangos. Pour in the dried coconut powder, a half cup of agave syrup, a tablespoon of vanilla, and 1 tablespoon of orange extract. Blend in food processor or blender until creamy and smooth. Add a dash of allspice. Put in freezer for a half hour to an hour to thicken.

CRUST: In food processor put 2 tablespoons of cacao powder, 1/2 cup of agave syrup, 1 cup of dates, walnuts, soaked and drained almonds, OR whatever nuts you choose, a tablespoon of almond extract, a tablespoon of vanilla, a tablespoon of orange extract, a dash of nutmeg or cinnamon and dried fruits in the food processor and blend until doughy, but still crunchy.

FRUIT SYRUP: Blend one cup of your favorite berries or peaches with the juice of one orange, two tablespoons of agave nectar sweetener and 1 teaspoon of orange extract.

Spread crust on bottom of pan, pour coconut mango cream on top, and arrange berries on top of cream. Before serving, drizzle syrup on top of fruit.

PARTHENIA’S BANANA PUDDING OR CHOCOLATE PUDDING

2 cups of soft meat from young coconuts

½ cup of raw carob powder (if you like milk chocolate) or

½ cup of raw chocolate if you like dark chocolate

½ cup of agave cactus syrup

1 tablespoon of vanilla extract

1 tablespoon of banana extract (omit for chocolate pudding)

1 tablespoon of orange extract

1 dash of nutmeg or cinnamon (optional)

Blend ingredients until smooth. Chill in the fridge. Serve cold.

FOR BANANA PUDDING add a banana rubbed with lemon juice, omit the chocolate, then thinly slice two bananas, drizzle with lemon juice to keep their color, and place on top of the pudding. Use the same crust as fruit cobbler. Set aside a half cup of the crust to pinch into cookie crumbs, sprinkle crumbs on top of pie.

COCONUT CAROB BALLS

Rawvolution Cookbook

3 cups of dry, shredded, raw coconut

½ cup of raw carob powder

¾ cup of coconut butter

½ cup of agave cactus syrup

1 tablespoon of vanilla

1 dash of nutmeg or cinnamon

Mix ingredients, scoop into little balls with a melon scooper and place in the freezer for a half hour before serving.

PARTHENIA’S APPLE BUTTER

(Use this same recipe for any fruit butter you like, fig, peach, plum, berries, etc)

4 Fuji or gala apples (peeled, cored and juiced). Use the pulp to make the butter

2 dates (pitted)

2 tablespoons agave nectar

1 tablespoon vanilla

1 tablespoon orange extract

1 dash of cinnamon

Take pulp from the juicer, put into blender and mix with other ingredients until smooth. Serve chilled. Try coconut or almond extract with peach or fig butter.

Rachel Carr’s CHOCOLATE CREPES

Shell:

2 cups coconut meat

2 cups water

1 cup flax seed, ground

1 tsp. salt

3 tbsp. agave

2 tsp cinnamon

1 banana

2 cups strawberries

Blend everything together for one and a half minutes. Spread very thin on a solid dehydrator sheet. Dehydrate at 115 degrees for 6-8 hours. Remove from dehydrator as a solid sheet and cut to the desired shape with a knife, using a large plastic top as a guide.

Chocolate Filling:

4 small avocados

1 cup raw chocolate powder

1.5 cups of agave

4 tbsp. coconut oil

¼ teaspoon sea salt

1 tbsp coconut cream powder (from Erewhon)

Zest of one orange

To assemble: Scoop 1 generous tablespoon of chocolate filling into the finished crepe shell. Add a row of fresh raspberries. Roll closed. Serve with Rachel’s Delightful Coconut Custard Ice Cream

Rachel Carr’s COCONUT CUSTARD ICE CREAM

2 cups of almond milk (soak 2 cups of almonds 8 hours in 4 cups water, blend, pour through a fine mesh sieve, and sweeten with agave and cinnamon)

1 tbsp. coconut oil

1 pinch salt

1 pinch cinnamon

¼ tsp cinnamon

3 cups coconut cream powder (from Erewhon)

1 cup agave nectar

1 cup coconut meat

Blend for 2 minutes and make in your ice cream maker according to directions.

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2010

PIMPED BY PARASITES by Parthenia Onassis Grant, PhD

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