I used to struggle with extreme fatigue, so when I learned about all the benefits of eating enzym rich foods, it just made sense to “go raw”. After only a few days of eating raw, I noticed a tremendous improvement in my energy levels and there was no turning back. There are small and life saving benefits to eating raw, but one often mentioned by long time raw foodies is vibrant flawless skin.
I am still waiting on that one.
It has not always been a problem, but lately my skin has been taking quite the beating. I know it is linked to stress and some digestive issues I still have to work on, but it has been teaching me something. Humility. I have generally always had nice skin. When I first went raw I had the typical detox break out, and later during The Master Cleanse, but as a whole it has not been a problem. I took that for granted, especially since my face is what people see the most! It may sound strange, but I am actually learning to “count it all joy” (James 1:2a).
A few weeks ago I started reading through the Bible in chronological order, and just this morning I finished up the book of Job. What a man! Ashamedly, there were a few times I was a tad too dramatic thinking that my face was ruined forever, but while reading Job it seemed like a minor ailment. Job’s life, his family, his estate, and his health were stripped away from him yet he remained faithful to God, and in the last chapter God restores Job’s life twofold . When life seems hopeless there is only one hope that can be found in Jesus! I desire to have a heart so fixed on Jesus that the occasional physical flaw goes unnoticed, even if not by others.
If you have never read Job…what are you waiting for?! Then comeback and learn how to make raw pizza : )
Our garden is still producing an abundance of tomatoes, so I have tried to keep up by drying them in the dehydrator. If you have neither, store bought will do.
4 c sun dried tomatoes
3/4 c water
1/2 c olive oil
3 cloves garlic
1 T basil
1 T oregano
1/2 t Celtic Sea salt
juice of 1/2 a lemon
In a food processor, combine all ingredients until smooth. This is a very rich and thick sauce. If it seems too thick, continue to add small amounts of water until the consistency is just right.
3 c buckwheat groats (soaked and dehydrated)
1 c psyllium husks
1 t Celtic Sea salt
2 c water
1/4 c olive oil
1/4 c Irish moss gel
1 T honey
juice from 1 lemon
Grind buckwheat groats, psyllium, and salt into flour. Blend all wet ingredients. In a food processor, slowly pour wet ingredients into flour. Process until doughy. Using buckwheat flour, roll out dough just like you would any other pizza dough. Shape and dehydrate at 105〫F for 24 hours.
Last, but not least, the cheese. This can be a bit tricky if you are not used to it, but it is worth all the effort!
1 c young coconut meat (from 2 coconuts)
1 c cashews
1/2 c Irish moss
1 t salt
1/2 t probiotics (I used Body Ecology Kefir starter)
juice from 1/2 a lemon
Blend all ingredients thoroughly. Place a cheese cloth or flour sack cloth in a strainer and rest over a deep bowl. Make sure the bottom of the strainer does not touch the bottom of the bowl. Pour blended ingredients into cloth and twist tightly to cover. Let sit in a warm place (I rested it on the dehydrator) for about 24 hours. The result is a soft tangy “cheese”. I divided the cheese into fourths, rolled into balls, and cut into slices for the pizza. You can also just drop teaspoons to cover the pizza.
Toss any of your favorite veggies with olive oil and salt and let marinate for about one half hour.
Next week: fig bars and cinnamon milk.