Can Raw Foods Help Chronic Fatigue and Fibromyalgia Symptoms?

Sponsored by Raw Gourmet Healthy Chocolates

Can Raw Foods Help?

The expression, “you are what you eat” is something that many people take to heart, especially when it comes to their health and overall well-being. However, most people do not really understand why this is so. Many people are going back to basics and incorporating a raw food intake as they nurse themselves back to health. Raw foods, consumed in their natural state offer a myriad of vitamins and nutrients that are often lost during the cooking process.

Listen To The Interview:

In this segment of The Organic View Radio Show, host, June Stoyer talks to Rawpreneur, Marie-Claire Hermans who started her company Ravishing Raw after she cured herself of Chronic Fatigue Syndrome and Fibromyalgia with raw food. She outsmarted doctors who told her she could never be cured. Marie-Claire believed that the body, mind and spirit are connected to each other and work together much like an engine. Since her recovery, Marie-Claire has dedicated her life to helping others as a raw food coach as she continues her journey towards personal growth and wellness. Please listen to the interview below. You can also subscribe to our feed directly by clicking here or on iTunes by clicking here.

 Raw Umeboshi Sisho Pasta Recipe

Open a cupboard in any random Japanese kitchen and you will find a jar with Umeboshi in it. These small pickled salty plums are praised since ancient times, when they were used to purify water, beat fatigue, promote bone health, heal food poisoning and dysentery. Their extremely high levels of organic acids and minerals impact every facet of your health as a woman.

 

If you are new to Umeboshi, you will love the refined and softened flavor in this recipe. Combined with the exotic freshness of Sisho leafs (which are also used to tan the plums during the fermentation) and subtle sharpness of Daikon, this teasing starter will make your guests ask for more…

TOOLS YOU NEED

• Personal blender/ blender or hand mixer
• Knife
• Julienne peeler

PREPARATION 

• Soak the plums for about 3 hours and renew the water each hour to soften the taste

INGREDIENTS  FOR THE PASTE

•  
• 8 Umeboshi (Japanese fermented plums)
• 3 TBSP Agave Nectar

INGREDIENTS FOR THE PASTA

• 2 large Sisho leaves to plate with and 1 small leave to mince
• About 1 C julienne Daikon
• Umeboshi Paste

INSTRUCTIONS

• Rinse the soaked Umeboshi
• Take out the pit with a knife
• Add 3 TBSP of Agave
• Blend until smooth and set aside
• Slice up some Daikon with a julienne peeler in long, thin strips
• Add 1 TBSP of the paste and mix softly with your fingers until the “pasta” is coated
• Flatter 2 large Sisho leaves on a plate
• Swirl some pasta around a fork and place it on each leaf
• Roll up the third Sisho leaf, mince it finely and top off the pasta

TIPS

• Store the paste cold in your refrigerator and it will keep for at least one week
• You can use this paste to season dressings, miso soup or salads

Mille Feuilles with Savory Cocktail Sauce Recipe

INGREDIENTS MILLE FEUILLE FOR 1 PERSON

• 1 small, round zucchini
• ½ red bell pepper
• ½ yellow bell pepper
• Basil
• ½ pack of wild mushrooms (buy them in the store)
• Some thyme
• Some rosemary
• Sea salt
• Organic Cold pressed Virgin Olive Oil

INGREDIENTS FOR THE COCKTAIL SAUCE

• ½ red bell pepper
• 2 TBSP olive oil
• 1/4 C dried tomatoes
• 1/4 C of raw pine nuts or cashew nuts

PREPARATION INSTRUCTIONS

• Cut the round zucchini in two halves
• Slice up the zucchini with a wide potato peeler or a mandolin. Make about 6 to 8 thin slices
• Place them on a plate and cover them up with olive oil
• Sprinkle some sea salt on top to soften
• Marinate for about one hour until they are soft and look like cooked
• Slice up the bell peppers in small strips
• Slice up the mushrooms
• Throw everything together in a bowl
• Add herbs and sea salt to taste
• Pour olive oil generously on top, mix and let marinate as well

FOR THE SAVORY COCKTAIL SAUCE

• Throw the nuts, dried tomatoes, red bell pepper and olive oil in the blender
• Blend until smooth
• If necessary, add some more olive oil
• Season with some basil and thyme to taste

ASSEMBLING

• Place some of the marinated vegetables on top
• A few leaves of basil
• Place a new slice of zucchini and continue while fantasizing
• Put a spoon of cocktail sauce aside and draw a line
• Finish with some herbs in your garden or some black pepper

TIPS

• If you want a thinner sauce, add a little bit of water
• These Mille Feuilles are perfect with a green salad
• The longer these vegetables marinate, the softer they become
• You can also marinated them in the dehydrator or oven on 108°F
• This is a lovely starter to impress your loved one!