A Whole Food Plant Based (WFPB) diet can take many forms, and one of them is to eat everything raw. We’ve done that for many months at a time over the years and it was the key to Connie’s healing her fibroid tumour.
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Connie had tried a number of versions of WFPB diets to heal her fibroid tumour back in the 90’s but nothing was making much of a difference. The same diet that had healed me of my arthritic pain and hypoglycaemia, and had healed others we knew from a heart arrhythmia, high blood pressure and diabetes to name a few, wasn’t touching the fibroid.
Then a friend shared about the Optimum Health Institute (OHI) in San Diego that serves a diet that is all raw, sprouted and living foods with significant amounts of wheat grass juice. It made sense to give it a try and while Connie was there for just two weeks the tumour shrank from the size of a cantaloupe to that of an egg. That got our attention.
Connie stayed on the raw diet for six months after that OHI experience. She slowly added cooked foods back in but has never had to deal with fibroids again.
While we were all raw, we learned a lot about it and why it’s different. The two main things that raw provides that aren’t available in the same food when cooked are the energy and the raw enzymes.
Brian Clements, the co-director of the Hippocrates Institute in Florida where they provide clients with an all raw, vegetable diet similar to OHI, has pointed out that the energy frequency of raw vegetables is the same as that of the earth. But when we cook the veggies, that frequency drops considerably.
I don’t know a lot about this, but I do know that I experience a very different energetic when I eat a fresh, raw spinach salad verses eating the same amount of spinach that is cooked. I feel much lighter and energized with the raw. And Connie’s experience at OHI was that she felt like an angel.
So, it seems quite common that we experience the different energetic qualities of raw versus cooked.
And the other thing that the raw veggies offer is live enzymes. These enzymes that are plentiful in raw foods are denatured when cooked, which means we need to use our own energy and nutrient stores to create them to digest the cooked food we eat.
We don’t know if these two factors are what made such a difference in Connie’s recovery from the tumour, but it makes sense that it could be. But whether it is or not, the fact remains there was a significantly different result with the raw foods than while she was eating a mix of raw and cooked. That's the goal we were looking for.
If you want to explore the value of raw for yourself, you could consider creating a meal plan that’s 50% raw for each day.
For us, that’s pretty simple. With a large smoothie for breakfast made of all raw vegetables, fruit, nuts or seeds and sea vegetables, we have 25-30% of our daily intake raw.
For dinner we usually have a very large salad as the majority of our meal, which brings our raw intake for the day to at least 50%.
If you want to see if you can take your health to a new, higher level, Eat Your Veggies Raw. You might be surprised.
The recipe this week is a Dill Pasta Salad. It has dill pickles, fresh dill, celery, apple and red onion. The dressing is made with Cannellini Beans. We really like and think you will too.
To your Amazing Health,
Connie and Bill
Dill Pasta Salad (Serves 2) Adapted from Forks Over Knives
- 2 cups dry macaroni, or pasta of your choice
- 28-ounce can cannellini beans, drained (save liquid)
- ½ cup dill pickle juice
- ¼ cup tahini
- 2 tablespoons lemon juice
- ¼ teaspoon fresh ground pepper
- Small bunch of kale, peel leaves from stems and finely chop
- 1 cup thinly sliced celery (3-4 stalks)
- 1 sweet apple, cored and chopped in pieces (1 cup)
- 1 cup dill pickles, thin slice or chop
- 1 medium red onion, finely chopped
- 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
Optional:
- 1 ½ cups cooked grain (we like oat groats with this dish)
- 2 tablespoons sunflower seeds
Cook pasta according to directions, drain and set aside.
For dressing, in a blender add beans, ¼ cup of the bean juice, dill pickle juice, tahini, lemon juice and black pepper. Blend until smooth and creamy. Taste and add more lemon, bean juice, or pickle juice if desired.
In a large bowl, add kale, celery, apple, pickles, red onion, dill and pasta. Pour dressing over top and stir to combine.