Raw Food Blog

It was a lump. Small—about the size of a soybean. I was a young Russian girl, about thirteen, when my breasts fully developed. And it was then I discovered it, there in my left breast. I never told any doctor. Years passed before I even mentioned it to my mother. We came to America in 1991. I was thirty three and that’s when I had my first mammogram. My female doctor became very concerned about my lump. She kept insisting I repeat the test again and again. Then she suggested an ultrasound. Read the rest of this entry »

Persistent arthritic pain in the hip area brings people to hip replacement surgery. The hip is a “ball and socket” joint. The pelvic bones (the socket) and the end of the femur (the ball) form the hip joint. A smooth layer of protective cartilage covers both bones at the joint allowing a full range of rotation. Loss of this cartilage from wear-and-tear, such as from running, cycling or jumping, can cause arthritis. Inflammation and injury are other common causes. Read the rest of this entry »

This email came from a couple. Both have been 100 percent raw for several years:

Tonya! I’m at my wits end! We went to give blood today and my iron count has dropped to 35. Last time it was 37—one point below where it should be in order to donate. The strange thing is, my husband’s was also 35. His iron count has always been fine.

Our main focus for our green smoothies is kale, spinach, chard and other greens. We also eat raisins and hemp seeds.

They tell me at the blood center that watermelon is a good source. Yet I drink watermelon juice by the quart! I’ve referred back to your Beautiful On Raw book and just can’t figure out what we’re doing wrong! I do get tired in the evening, around 8 or 8:30, so there’s obviously something that’s not right. Any comments? Read the rest of this entry »

If you think it is hard to follow the raw food diet during the winter months, here are some seasonal transitional recipes that will help you do just that. During January, in most places in the US, you can find beets, turnips, parsnips, a variety of oranges, and who could forget those leafy greens? This month’s green leafy treasures are Swiss Chard, kale and collard greens. Enjoy mixing and matching your favorites in the following recipes! Read the rest of this entry »