Going Gluten Free or Eating Raw Foods?


In this month’s blog I introduce the topics of raw foods and gluten free; areas that are the growing in popularity. If you’re interested in creating a more healthful life, this is a step to better health, improved digestion, greater energy and stabilized blood sugar.

  • The body needs a variety of vitamins, minerals, essential fats and anti-oxidants to keep healthy, combating sickness and more importantly providing health both mentally and physically.
  • By eating raw food your intake of enzymes increases, and consequently your digestion and energy improve. Heat destroys these enzymes.
  • Try to eat raw soups such as gazpacho or watercress accompanied by a fresh dark green leaf salad. Along with boosting your intake of enzymes, these meals also increase the intake of vitamins and antioxidants.
  •  Green vegetables keep the body alkaline and seaweeds are especially good at removing heavy metal toxins. Try recipes with seaweed or sprouting seeds such as mung beans or alfalfa seeds.
  • Raw food also includes eating raw fish, eating more sashimi especially salmon increases your essential fatty acids intake. Add some sashmi salmon to a salad to create a light meal.
  •  Gluten found in the following grains: wheat, barley, rye, oats, kamut and spelt. Wheat causes a rise in blood sugar, and an unbalanced blood sugar is linked to many chronic diseases including insulin resistance and type 2 diabetes.
  • Gluten free grain: Buckwheat, the flour makes great pancakes/blinis . It’s rich in magnesium and also rutin, which is a bioflavonoid and strengthens blood vessels.
  • Proteins: Egg, meat, wild fish, tofu, beans and pulses, raw nuts and seeds. Rotate your proteins each day by giving your body a different protein at each meal.




  • 1 cucumber, sliced into chunks
  • 4 large ripe tomatoes
  • 1/2 bell pepper, any color
  • 2 cloves garlic
  • 1 celery rib, chopped
  • 1 tbsp lemon juice
  • 1/2 sweet onion, quartered
  • 3 tbsp red wine or balsamic vinegar
  • 1/2 tsp salt
  • dash black pepper
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh basil
  • 1/4 tsp cayenne pepper (optional)


Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with buckwheat pancakes.

Green Smoothie: Blueberry & Spinach



  • 1 banana
  • 4 ice cubes
  • 1/2 cup fresh blueberries
  • 1/4 cup liquid (see note below)
  • 1 cup fresh spinach


Note: If you’re eating a raw food diet, use water or another raw liquid, such as cashew milk or fresh squeezed juice that you have on hand.

Blend together the banana, ice cubes, blueberries and liquid until smooth. Add spinach and blend again until completely smooth and creamy. No sweetener is needed in this recipe, as the blueberries carry the flavor, but if you find it a bit too bland, try adding a touch of agave nectar to give it a bit more zing.


Kale & Citrus Salad



  • 1 large bunch of curly kale (or dinosaur kale)
  • 1 orange, squeezed
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon cold-pressed olive oil, or coconut oil
  • 2 teaspoons raw agave nectar (if desired)
  • 1 to 2 cloves minced or pressed garlic
  • 1/4 teaspoon sea salt
  • Pinch of cayenne pepper, or to taste
  • 2 tangerines, peeled and separated into sections
  • 2 tablespoons currants or raisins
  • 1 large carrot, grated


Hold each leaf of kale and rip small, bite-sized pieces of the greens off of the stem and collect them in a bowl.

Add the orange and lime juice, oil, agave, garlic, salt and cayenne to the bowl and massage the ingredients into the leaves of the kale for at least 2 minutes. Either allow the kale to sit and marinate (for 30 minutes to overnight in the fridge) or distribute to plates and top with the tangerines, currants and grated carrot. Enjoy your raw kale salad!


Enjoy the recipes,