Want to begin your day in the best possible way? Then set yourself up with this Super Spirulina Smoothie using your Tribest Personal Blender. Simply follow this recipe and enjoy every morning – within two weeks you’ll look and feel incredible. Continue reading
If you’ve never seen a dehydrator, don’t know what one is, curious about whether to buy one, or have one but don’t know how to use it then this article is for you. Let's first look at what a dehydrator is and what it does. Continue reading →
On May 5, 2016/In Uncategorized
Supplements supplement a good diet, they cannot replace the need for one. Continue reading →
On December 5, 2015/In Uncategorized
By guest blogger Robyn Randolph; raw food coach, author and founder of RawSome Recipes. I've taught raw food workshops for the past sixteen years and one of the most commonly asked questions is: “What equipment should I buy?” Continue reading →
On November 22, 2015/In Dehydrating
Technically speaking, raw food is food that has not been heated above 48 degrees centigrade (117 degrees Fahrenheit). When it comes to eating raw, by default this will mean foods that are safe to eat raw, which are the obvious foods like fruits, vegetables, nuts and seeds.
On September 5, 2015/In Healthy Eating
When it comes to feeling better instantly, nothing can compare to sipping on a freshly made juice - be it fruit, vegetable or green based, the rush of pure goodness flooding into your bloodstream is like taking a refreshing shower that makes you feel sparkling clean from the inside out.
On March 13, 2015/In Healthy Eating
- A Smooth(ie) Start
Want to begin your day in the best possible way? Then set yourself up with this Super Spirulina Smoothie using your Tribest Personal Blender. Simply follow this recipe and enjoy every morning – within two weeks you’ll look and feel incredible.
Super Spirulina Smoothie
1 cup of fruit juice; apple, orange or pineapple (for a thicker consistency use soy milk or half-a-cup of yoghurt)
Mixture of fruit; peach, mango or raspberries
1 tsp of Spirulina powder (we recommend Health Elements Organic Spirulina)
Mix all ingredients together in your Personal Blender until smooth.
Benefits of Spirulina
Spirulina is a blue-green algae that’s being developed as the “food of the future”, and it’s easy to see why. A superfood with over 100 nutrients (more than any other plant, grain or herb), it’s used the world over as a food supplement for maintaining health, energy, weight loss and cleansing programmes.
Known as a ‘complete protein’, Spirulina is up to 95% digestible, which means it’s very easy for your body to absorb it, and it has an astonishing 300% more protein than fish, meat or poultry. Even better, it contains no cholesterol.
If that wasn’t enough, Spirulina also has 58 times more iron than spinach! Taking into account the fact that iron deficiency is the most common mineral deficiency in the world, especially among women, children and the elderly, then Spirulina is the perfect way to ensure you’re getting your daily requirement of iron which is essential for strong red blood cells and a healthy immune system.
Think carrots are the best way to get beta-carotene into your diet? Think again. Spirulina is 25 times richer in beta-carotene than the humble carrot. Beta-carotene is a powerful antioxidant that protects your body from free-radical damage, so by taking Spirulina daily, you’re looking after your body in the best possible way.
- Dehydrating Food for Health
If you’ve never seen a dehydrator, don’t know what one is, curious about whether to buy one, or have one but don’t know how to use it then this article is for you. Let's first look at what a dehydrator is and what it does.
What is a dehydrator?
A dehydrator is typically an oven-shaped piece of equipment that gently dries food out, as opposed to cooking it. This results in a crunchier and crispier version of the food than what went in, and it keeps the food ‘live’ – all enzymes intact – and yet the food tastes cooked….and delicious!
Why should I consider owning one?
Quite simply, cooking food has been proven to lower its nutritional value, to kill all enzymes within it, and to diminish a food’s ability to thoroughly nourish and support vibrant health. By using a dehydrator you can get many of the same effects and tastes as you do with cooking, but without the detrimental side effects. It also provides a form of food preservation used since ancient times (in the old days food would be dried outside in the sun). It’s also a great way to utilise an overabundance of home-grown produce and rework natural foods into other forms. For example, you can turn fresh fruit into ‘fruit leather’ (which kids love), fresh mushrooms into ‘fried mushrooms’ when marinated in olive oil first, and sprouted grains into crackers and pizza bases. This is just for starters – there’s a whole world of possibility, both sweet and savoury when a dehydrator is used to the max.
How does it work?
There are currently two different methods of drying. The first, and most popular, is the fan method, where warm air is generated within the machine and the fan at the rear distributes it evenly throughout the unit - this is the most effective. The second method uses a heating element, usually located at the base of the unit, which relies on the heat rising up through the trays to reach the top, drying each tray as it goes. However, the lower trays dry more quickly than the top ones, so you need to rotate them, which isn’t practical for most people. To preserve enzymes don’t set the thermostat above 125 degrees F. Although enzymes are killed at 118 degrees F, the temperature of the food on the inside is always less than the temperature on the outside, so it’s actually not an issue – it’s far better to have it set slightly high and for it to dry more quickly than set it too low and have the food ferment! But before you buy, of course you need to be sure that this is not a fad or a whim purchase. Investing in a dehydrator should ideally be a statement to yourself that you are taking your healthy eating lifestyle seriously (or at least to another level) and to be clear and happy that this is an investment in you and your health rather than yet another gadget that will get relegated to the garage or attic.
Types of dehydrators?
There are five-tray or nine-tray models on the market. Unlike the five-tray models, the Tribest Sedona comes as a nine-tray model only. It’s an elegant looking piece of equipment and has a modern all-digital control, a glass door that opens like a small oven and two fans; it looks great and is also very quiet as it works away dehydrating. This is the only one that I use.
When should I buy one?
When you feel like you’ve eaten just one salad too many …or when you really fancy something crunchy and crispy and nuts and seeds just don’t hit the spot anymore …or when you’ve spotted a raw food recipe that you long to make and a dehydrator is required to make it ...or when the cold weather hits and you want something more comforting and moreish than what’s gone before.
One final word of advice:
Many people make the mistake of opting for the cheapest possible model of a dehydrator, especially when starting out. I did this myself. When I first started I bought a five tray dehydrator rather than a nine tray one because of the price difference and because I thought, “well, it’s only me using it”. The problem with this is that we all generally tend to make our food in batches, so we load up a smaller dehydrator to the max only to find that we’re now stuck for the next 24+ hours waiting for that batch to dry before we can make any more recipes! Very frustrating. So best to bite the bullet up front and buy the best one you can afford with nine trays.
Karen Knowler is author of Raw Food Made Simple, the complete beginners guide to bringing more raw food into your diet in a way that is easy, simple, delicious and doable. For more information visit www.TheRawFoodCoach.com.
- The Benefits of Juice Fasting
Juice fasting is a technique that not only kick-starts weight loss but also has proven to be incredibly beneficial for helping many health conditions.
The benefits of juicing can’t be gained by just slurping on smoothies or swigging from a carton of orange juice. Fresh juices provide a highly effective fast track and - importantly - easy delivery mechanism for the body to absorb and process key vitamins, minerals and phytonutrients that are so beneficial to our health. Juice fasts are most beneficial over a short period of time, around 4-5 days. No more benefit appears to occur from longer periods.
To start with, you will need just one piece of equipment - a juicer. Many people initially think that juicing will be a real chore, but the majority are pleasantly surprised to find that it is much easier than they thought. Take note, though, that a juicer is not the same as a blender or food processor, although some food processors might have a juicing attachment. A good juicer will separate the juice from the pulp, creating a smooth liquid that concentrates the nutrients rather than simply blending it all together.
Centrifugal models are at the lower end of the price scale and work by grating fruits and vegetables, then whizzing them around washing machine style making the juice separate from the fibrous pulp. The downside of this type of juicer is that it won’t handle ingredients such as herbs or wheatgrass, or deal well with stringy stalks and sometimes they struggle to produce much juice from soft fruits such as a strawberries or blackberries.
The premium end of the market is dominated by masticating (chewing) juicers, which result in a superior quality and nutrient rich juice like the Tribest’s Green Star Elite.
When you begin to fast you will feel hungry at your usual meal times. However, if you choose not to eat at that time, the peaks and troughs of hunger start to level out. It’s worth knowing that research published in the American Journal of Physiology suggests that ghrelin – one of the hormones that control feelings of hunger - rise just in anticipation of eating. So you get hungry when you’re expecting a meal, not just because you have an empty stomach.
About juice fasting
A juice fast is often mentioned in the context of detoxing the body but it really comes into its own as a fasting technique. Just as your home or office can become dusty and dirty, so your body can become clogged up with toxins and waste matter from our environment and lifestyle. A healthy body is able to disarm toxins by breaking them down, storing them in fat tissue or excreting them. However, here’s the crux, many – if not most - people are depleted in the nutrients needed to detox optimally and chronic health problems, sluggishness and weight gain are common results.
When you fast, the body is given the time to identify and get rid of damaged or defective parts. This process is called autophagy. The term was coined by a biochemist in the 1960s and means “self-eating”, which sounds like something from a zombie B-movie, so it’s better to think of it as a spring clean for your body. Mitochondrial dysfunction has been linked to a variety of illnessesincluding diabetes, heart disorders and neurological problems. Autophagy enables the cells to get rid of the dysfunctional mitochondria, allowing them to be replaced by more “energy efficient” new ones. It also helps the body to fight infections and recover from injuries.
During a fast the process of elimination of the dead and dying cells is speeded upand the building of new cells is accelerated and stimulated. At the same time, the toxic waste products that interfere with the nourishment of the cells are effectively eliminated and the normal metabolic rate and cell oxygenation are restored.
Nothing in the body, or mind, works in isolation and fasting creates a healthy “ripple effect”. The over-arching theory is that fasting helps to de-stress the body. We all know how good it feels to have a well-earned holiday and return rested, rejuvenated and with a renewed joie de vivre. Well, fasting has a similar effect on your body.
Regarding weight loss, studies of both humans and animals have established that when the body goes without its normal quota of food, the tissues are called upon in an inverse order of their importance, meaning when you fast, fat is the first tissue to go. And, contrary to expectations, instead of food deprivation causing a debilitating loss of nutrients, in short-term fasts the body retains the majority of these. Many people describe feeling 10 years younger after one of my juice fast retreats - now we know why!
Written by Amanda Hamilton, nutritionist and author of the best-selling book, Eat.Fast.Slim. For information on Amanda’s juice fasting retreats at Champneys Spa and at venues in Spain and France, visit www.amandahamilton.co.uk
- Make Mine Milk
Dairy elimination has been linked to the improvement of IBS, eczema, migraines and acne so it comes as no surprise that more and more of us are choosing to eliminate diary from our diet.
This increased demand has seen an array of alternative products to cow’s milk hit the shelves, including soya, almond, rice and oat milks. But what if you could benefit from a less expensive, better tasting, 100 per cent natural and sustainable alternative to store bought?
These days there are a number of food types that people find they are reacting to, which can result in a range of uncomfortable digestive complaints. Amongst the most common are:
Lactose intolerance: This is a reaction to lactose, one of the primary sugars found in cow's milk.
Milk allergy: An allergy to casein, one of the primary proteins found in cow's milk.
Both lactose and casein are added to a wide variety of foods for flavour, emulsification, texture, and protein supplementation. Whether you are lactose intolerant, have a milk allergy or are simply eliminating diary for other health reasons you don’t need to buy your non-diary milks from the store - you could always get creative in the kitchen. Making your own milk at home is easy, plus you have full control as to what you are consuming - a lot of dairy substitutes use thickeners and artificial ingredients that are not necessary.
Below is a simple recipe for making your own milk at home using a nut bag, but for those of you who would prefer a quicker, hassle free alternative look no further than the Tribest Soyabella Milk Maker. This one pot wonder offers a better tasting, 100 per cent natural alternative to store bought milk substitutes in just minutes. Simply add soaked soya beans and water to get fresh soya milk in about 15 minutes. For raw-vegans, it can make amazing raw almond milk, cashew milk, and other nut milks in as little as 30 seconds. You can also quickly make a variety of delicious soups or porridge, as well as milk from a variety of beans and grains. For more details visit the Soyabella page.
Home Made Nut/Seed Milk
2 cups nuts (almonds, hazelnuts, or brazil nuts), soaked overnight
OR 1½ cups seeds (sunflower, hemp or poppy seeds), soaked overnight
6 cups pure water
5 pitted dates
¼ tsp Himalayan salt
Blend everything on until the seeds are properly broken down. Strain the mixture into another jug or bowl through a nut bag. Transfer to the fridge where the milk will keep for up to 5 days. It will separate however, so simply stir it.
Tip: Apart from the remains left from hard shelled seeds, such as poppy seeds or hempseeds, you can use the pulp left inside the nut bag for cookie, cake and cracker recipes.
Recipe by Tanya Maher; wellness coach and a renowned raw food and detox expert www.BetterRaw.com
- Must-have vitamins and minerals in you winter diet
Supplements supplement a good diet, they cannot replace the need for one.
Taking a daily supplement is often seen as an insurance policy of sorts to ensure adequate levels of nutrients however, like all chemicals, nutrients can interact with one another. Iron inhibits zinc absorption, zinc inhibits copper absorption, vitamin E can interfere with the action of vitamin K, and so on and so forth. Supplementing a diet therefore requires a bit more thought you might realise.
However, they can be helpful if chosen mindfully, especially to help seasonal-related depression for the tail-end of winter or to boost immunity. If you are under medical care or have a pre-existing condition, checking with your doctor is important before starting any supplement regime.
SAD stands for seasonal affective disorder which is often written and talked about as our daylight hours shorten. Symptoms include depression, sleep problems, lethargy, over eating and anxiety. It is caused by a biochemical imbalance in the hypothalamus due to the shortening of daylight hours and the lack of sunlight in winter.
For health professionals of all types, vitamin D deficiency is firmly on the winter agenda. The body makes vitamin D when the skin is directly exposed to the sun. That is why it is often called the "sunshine" vitamin. Most people meet at least some of their vitamin D needs this way but as the days are short, it can be a challenge. There are other complications to, such as:
● Skin that is exposed to sunshine indoors through a window will not produce vitamin D.
● Cloudy days, shade, and having dark-colored skin also cut down on the amount of vitamin D the skin makes.
● Dietary sources are uncommon. Natural levels are found in oily fish and some fortified foods such as some dairy products.
Adequate levels of vitamin D are thought to be a mood-booster for those prone to SAD and it is thought to be a compliment to light therapy.
Other nutrients are worth a look too if you feel depressed at this time of year. Low levels of folate, a B vitamin, has been linked to depression. Although researchers don't yet fully understand the connection, folate deficiency appears to impair the metabolism of serotonin, dopamine, and noradrenaline, neurotransmitters important for mood.
A cup of cooked lentils provides 90% of the recommended daily allowance of folic acid. Other sources of folate include: fortified breakfast cereals, green vegetables such as spinach and broccoli, liver, and beans. If your diet isn’t up to scratch or you are not much of a whizz in the kitchen, it can be helpful to supplement.
Other good seasonal boosts can come from garlic’s antibacterial and natural anti-biotic properties and zinc, which plays an important role in wound healing and building our immunity. It is often taken at the onset of a cold or flu and is often said to shorten the duration of the condition. Consuming garlic is self-explanatory whereas a handful of nuts and seeds scattered on a salad, stir-fry or used as a snack brings can boost zinc levels. Both are readily available in supplement form too.
When it comes to helpful foods, one of my favourite sights in the supermarket has been the baskets of fresh nuts in wintertime - the kind that need a sturdy nutcracker to open, ideally by a roaring fire.
Walnuts in particular have long been thought of as a "brain food" because of their wrinkled, brain-like appearance. As it turns out, walnuts are a good source of omega-3 essential fatty acids, a type of fat that's needed for brain cells and mood-lifting neurotransmitters to function properly. It’s even possible that it could help with seasonal depression. Other foods rich in omega-3 fatty acids include salmon, sardines, flax seeds, and omega-3 fortified eggs.
In the chiller cabinet you’ll find naturally occurring probiotics - another hugely popular supplement. Probiotics balance something called microflora in the gut. In plain English, that means eat yoghurt with the words 'bio-live' on it or something similar. Why? Because this helps to promote a healthy immune response to infection. Please note I recommend simple natural yoghurt rather than probiotic drinks which are more of a marketing ploy than a dietary necessity. Even better, make your own yoghurt.
Last but not least, in my mind, making your own juice is much like manufacturing your own supplement. It concentrates nutrients in one easy-to-consume tonic which just so happens to taste pretty good too! Try to add in some warming spices such as ginger or cayenne to juices consumed in these colder months, or gently warm it before drinking. The thermogenic qualities of spices are thought to nudge the metabolism up a notch too, which is helpful during the season of over-indulgence.