Raw Zucchini Noodles & Veggies

Prep Time 10 mins

Thank you Sophia DeSantis

Zucchini noodles and raw veggies topped with delicious raw marinara for a warm summer day. Fresh, flavorful and filling, a perfect alternative to a cold salad!

  • 2 cups mushrooms
  • 1 cup broccoli
  • 1 cup carrots
  • 1 cup spinach
  • ½ cup chives
  • 5 medium zucchini
  • ½ cup hemp seeds
  • Raw Tomato Marinara
  1. Wash and chop all veggies and chives except zucchini. I used a food processor to coarsely chop my mushrooms, broccoli, carrots and spinach and used a knife to chop the chives.
  2. Using a spiralizer, spiralize the zucchini.
  3. Combine the chopped veggies with the zucchini, top with raw tomato marinara and hemp seeds. Enjoy!


Raw Vegan Cucumber Noodle Salad


2 medium cucumbers

1 small bunch bok choy

1/4 cup peanut butter

2 tablespoons maple syrup

1 tablespoon tamari

juice of 1/2 lime

3 tablespoons of water

1/2 teaspoon chili oil (+ more for extra heat!)

1/2 teaspoon sea salt

cilantro and chopped peanuts to garnish


– in a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, water and chili oil.  chill in refrigerator while you prepare the noodles.

– chop  bok choy into thin slivers, chop cilantro and peanuts for garnish

– peel cumbers and run through a spiralizer  (or julienne them if you prefer!)

– squeeze as much liquid out of the cucumber noodles as possible, and combine with boy choy in a large bowl

– add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste)

– serve immediately garnished with cilantro and chopped peanuts

– enjoy!

Raw Vegan Chia Seed Crackers

Chia Seed Crackers Are Amazingly Delicious

Chia seeds are a great source of omega 3’s and are a complete protein. Sesame seeds are a top source for calcium, carrots are loaded with vitamin A, and of course tomatoes are a great source of vitamin C.

Minutes to Prepare: 15

Number of Servings: 100 crackers


  • 5 Cups pure water – you will use this to soak the Chia seeds.
  • 1 1/2 Cups Chia seeds
  • 3 medium carrots -grated – Better yet use your carrot pulp and add in 2-3 cups.
  • 2 medium celery stalks- chopped
  • 2 medium tomatoes
  • ½  medium white onion
  • 3  medium cloves garlic
  • 2 tablespoons olive oil
  • 2 tsp basil
  • 2 tsp cumin
  • ¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
  • 1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator


  • Soak Chia seeds in 5 cups water for 10 minutes.
  • Pour off excess water and save seeds to stir into cracker batter.
  • Place all other (EXCEPT FOR CHIA SEEDS, SESAME SEEDS AND SALT) ingredients into your food processor.
  •  Process until you have a smooth paste.
  • Place the batter into a large bowl and stir in soaked Chia seeds.
  • Spread the batter on to dehydrator sheets, sprinkle on salt and sesame seeds.
  • Score batter into cracker squares with a pizza cutter, spatula or knife.
  • Turn you dehydrator up to the highest temp until the wetness is off the outside of the crackers. Then lower to 105 degrees leaving the cracker to dehydrate for 12 -15 hours turn them over and dehydrate until crispy.

Is vegetarianism the natural option?

Is vegetarianism the natural option?

Published By Tim Newman. Fact checked by Jasmin Collier

In the world of nutrition, there’s no debate as fiery and fierce as the one between meat eaters and vegetarians. In this Spotlight feature, we ask whether or not humans were designed to be vegetarian.

Broccoli fighting a burger

Fight, fight, fight!

Some people choose a plant-based diet for health reasons, while others do so with more ethical concerns in mind. On the other side of the dinner plate, some meat lovers put little thought into whether they should or shouldn’t eat meat, while others will defend their right to chow down on animal muscles until the end of time.

Passions can run surprisingly high when it comes to dietary decisions. Food is a matter of survival, and deep down in our primate brain, we still feel that we need to defend our food sources.

Today, we are not concerned with the ethics of the meat industry; it’s not that they aren’t important, but that we are more focused in the biology involved. Similarly, we tend not to dabble in the debate surrounding the environmental impact of meat rearing; we will leave that for others to chew over.

This article will be served in two courses. First, we ask whether or not humans are “designed” to eat meat — did we evolve to consume it? Then, we will ask which option is best for our health.

So, are we carnivores?

This is the first question to answer, and, anatomically, it seems to be a simple one. We don’t look like carnivores; our teeth are no good for ripping flesh, and our guts are too long. Are we herbivores, then? No; our guts aren’t long enough, and our teeth don’t quite fit the bill.

We are, it seems, omnivores; our bodies can handle both meat and plant matter pretty well. It’s not quite that simple, though. Just looking at an animal’s teeth and gut is no surefire way to distinguish its diet. The panda — with killer canines and a bamboo diet — is an excellent example.

That being said, it is true that most creatures have a gut suited to the diet that they consume. Lions, for instance, have huge, smooth-walled stomachs for holding hunks of animal. Many herbivores, meanwhile, have massive, plant-destroying factories in their abdomens, where bacteria smash apart the tough constituents of plant matter.

We humans like to think of ourselves as special, and, in many ways, you could argue that we are. But when it comes to our internal tubing, we are monumentally average.

Rather boringly, the human gut is very similar to that of  monkeys and apes. It follows that, if we are looking to work in harmony with our guts’ design, our diet should be at least similar to our cousins’.

When we examine the diet of virtually all monkeys and apes, it’s nuts, fruits, leaves, insects, and the occasional snack of flesh. You may have seen rather shocking footage of adult chimpanzees killing and eating baby ones, but that’s a relative rarity compared with the quantities of non-meat products consumed.

From these observations, we can perhaps conclude that evolutionarily speaking, we shouldn’t necessarily be vegetarian and evolved to eat only the occasional tidbit of animal matter.

Meat eating and human evolution

Eating meat, according to some evolutionary scientists, gave early humans a vital head start. Meat is packed with energy and protein that may have helped us to develop and nurture the over-sized bundle of cabling between our ears.

Human evolution illustration

Can human evolution help to settle the debate?

The expensive tissue hypothesis states that to have a larger brain, we need to save metabolic energy elsewhere. To do this, our guts were shortened.

But this brought another issue: having a shorter gut meant that our diet had to be of a higher quality to provide enough nutrients. Enter the animal-based diet. It is worth noting that this theory is not roundly supported.

Some researchers believe that hunting prey contributed to our bipedal stance, and that planning and conducting a hunt could have assisted the development of language, communication, and complex societies.

But, just because something has been done for eons, it doesn’t mean that we necessarily need to continue down the same path.

Modern life is different; the options that lie on the dinner table are much more varied. Our forebears did not have access to tofu, for instance, and a human living in colder climes would struggle to find cashew nuts on her daily forage.What is the Stone Age or Paleo diet?In this article, we explain the Paleo diet and ask whether it suits modern life.READ NOW

Once we’ve adapted, we can still go back

Evolution is endless, adaptation ongoing. Animals don’t continue to drink milk after weaning. If they tried it, it would make them sick. The enzyme that mammals need to break down lactose in milk — lactase — is not produced into adulthood. But now, entire populations of humans produce lactase long after they have stopped drinking their mother’s milk (known as lactase persistence).

At some point, a group of humans began making this change, and, because it gave them access to more calories and other nutritional goodies, they survived in favor of those who couldn’t stomach cow (or goat) juice. We have adapted to make use of an energy-rich source of protein, vitamins, and minerals. So, is it natural to drink milk? If not, does that mean that we shouldn’t drink it?

Our bodies are layered with a range of evolutionary changes: from a shift to meat millions of years ago, to microbiome shifts when we started eating wheat, barley, and other crops. We are a now mishmash of compensations and add-ons that have helped us to survive over the years.

If we say that we want to eat as our ancestors did, do we mean Homo erectus, Neanderthals (who may well have eaten more plants than is often imagined), Australopithecus (who walked the earth around 4 million years ago), the earliest primates (around 50–55 million years ago), or something in-between?

If the preceding ramblings mean anything, it is that we should only eat meat if it benefits us now. The important question is how it impacts our bodies today.

Meat: In sickness and in health

Whether eating meat is natural or not doesn’t make a lot of difference. Nobody realistically thinks that we should meticulously go back to what our earliest ancestors ate simply because it was a long time ago.

Lump of red meat

Red meat has become a nutritional pariah.

From a medical point of view, we should only eat meat if it is healthful to do so. Over recent years, there has been a growing mountain of evidence in support of the health benefits of a vegetarian diet and the health risks of pounding too many burgers into our bodies.

A large-scale meta-analysis carried out in 2016 reported “a significant protective effect of a vegetarian diet versus the incidence and/or mortality from ischemic heart disease (25 percent) and incidence from total cancer (8 percent). Vegan diet conferred a significant reduced risk (15 percent) of incidence from total cancer.”

Vegetarian diets are also tied to a lower risk of metabolic syndromediabetescancer (again), and lower blood pressure, and they may fend off childhood obesity. On this matter, at least, the jury is well and truly in.

Health benefits of eating meat?

Meat is rich in protein and vitmain B-12 and is also a good source of iron, so it’s easy to see how incorporating meat into their diet might have helped our ancestors to survive.

Today, however, protein is much easier to come by — in nuts and beans, for example. Vitamin B-12 can be found adequately in cheese, eggs, milk, and artificially fortified products, and iron can be picked up from legumes, grains, nuts, and a range of vegetables.

With this in mind, rather than asking, “Should we eat meat?” we should probably be asking, “Is there a safe level of meat?” and, “Which types are worst?” In short, we can split meat into four types: white, red, processed, and fish.

Fish and white meat are roundly considered fairly healthful — as long as you aren’t deep frying them or wrapping them in bacon. For red meat and processed meats, though, it’s the reverse.

Red and processed meats are associated with colon cancer and heart disease. The majority of studies conclude that eating more of this meat is a bad idea. But how much is too much, and what levels are safe, are harder to quantify.

Dr. William Kormos, editor in chief of Harvard Men’s Health Watch, writes, “As for how much meat consumption is ‘safe,’ many studies show a small rise in the risk of disease at levels of 50–100 grams (1.8–3.5 ounces) of red meat consumed daily.”

“Processed meats (salted, smoked, or cured) are also associated with a higher risk. In contrast, there does not appear to be a measurable risk from eating red meat once or twice a week.”

Dr. William Kormos

So, should we be vegetarians? Well, when the burger hits the fan and the kebab lady sings, there will still be no clear answer. Humans have eaten meat for a really long time, but a diet with minimal meat is much more healthful. And today, we don’t need meat nutritionally. I can’t make your choice for you though — sorry.


Easy 2 ingredient raw chocolate banana ice cream with no need for an ice cream maker, ready in minutes and perfect for a quick, healthy treat!

top down view of a bowl with raw vegan chocolate banana ice cream with sliced strawberry and a spoon.

Raw banana ice cream with decadent chocolate is creamy, super easy to make and tasty as can be!

Why had I not known of this before? What a great dessert or mono meal for that matter. I had this for dinner the other night and did not feel one bit guilty. It’s super delicious, vegan, and all around good for you!

This raw chocolate banana ice cream is:

  • Fat free
  • No refined sugars
  • Dairy free
  • Only 2 ingredients
  • Ready in 5 minutes or less
  • No ice cream maker required

There is so much to love here!

I suggest you gather your ingredients and whip up some of this nice cream for yourself. You will thank me later. 🙂

Be creative, and have fun experimenting with toppings and additions that work for you!

ingredients for raw chocolate banana ice cream.


Bananas – freeze the ripest bananas you can, they will be sweet enough so you don’t need to any sweetener.

Cocoa powder – use your favorite, whether its raw cacao, regular cocoa, or dutch chocolate. This batch was processed with dutch cocoa, which makes it ultra dark and chocolatey, but typically I use raw cacao powder.

Splash of non-dairy milk or water – can be any type of plant based milk, preferably unsweetened, this will help get the frozen mixture moving.

side by side, top down view of the process of making raw chocolate banana ice cream in a food processor.


  1. Simply place 2 – 3 frozen bananas in your food processor or high speed blender, along with 1 tablespoon cacao powder, blend until creamy, stopping to scrape down the sides every so often. Make take 3 – 5 minutes.
  2. Serve right away with sliced fruit, cacao nibs, nuts or seeds. Enjoy often!


If you try this chocolate banana ice cream recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

top down view of a bowl with raw vegan chocolate banana ice cream with sliced strawberry and a spoon.



top down view of a bowl with raw vegan chocolate banana ice cream with sliced strawberry and a spoon.

Amazing chocolate banana ice cream to the rescue! No dairy, no churn, no guilt – just YUM!

  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: Serve 1 – 2
  • Category: Dessert, Raw
  • Cuisine: Vegan


  • 3 frozen bananas
  • splash of almond milk or water
  • 1 heaping tablespoon raw cacao/cocoa powder

Optional toppings

  • fruit or chopped nuts 


Break frozen bananas into small pieces. Place bananas, splash of liquid and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. Add a tad more liquids as needed.

Scoop into individual bowl/s, top with fruit, nuts, cocoa nibs or coconut flakes. Enjoy right away.

Serves one generously, with enough to share if you like. 🙂


A splash or two of milk or water will help the mixture move a little better when blending. For completely raw, use homemade plant milk, or a splash of water is fine too!

To Freeze: Keep this ice cream in the freezer by storing in an airtight freezer safe container. Freeze for at least six hours or overnight for a hardened ice cream, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.

Keep those bananas! Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two. Doesn’t get much simpler that this.

30 Raw Food Recipes That Require Zero Baking or Cooking

by Courtney Hamilton


Dig into this tasty list of raw recipes ranging from savory dishes to dreamy desserts.

Raw recipes mean less time, effort, and dishes. No-bake tarts and cheesecakes let you quickly blend together ingredients, pour them into a pan, then leave them to set in the fridge or freezer for hours while you go about your day. They really couldn’t be simpler.

From raw meals like collard wraps and raw Pad Thai, to treats like raw cranberry cheesecake and no-bake coconut cookies, you’re bound to find what you’re looking for on this list.

Raw Cabbage and Pineapple Salad


This simple salad couldn’t be easier to throw together: throw in some pineapple, red cabbage, hazelnuts and olive oil, and you have a refreshing, healthy meal.

Recipe: Paleo Plan | Raw Cabbage and Pineapple Salad

Raw Pad Thai with Spicy Almond Sauce


This raw Pad Thai makes a meal out of a host of vegetables, including fresh zucchini noodles, shredded carrots and chopped broccoli.

Recipe: Turnip the Oven | Raw Pad Thai with Spicy Almond Sauce

Raw Cranberry Cheesecake


Feeling festive? This vibrant cranberry cheesecake is dairy-free, no-bake, and Paleo-friendly.

Recipe: PaleoHacks | Raw Cranberry Cheesecake

Homemade Electrolyte Drink


Skip the sugar-laden sports drinks and whip up this homemade electrolyte-replenishing drink, complete with coconut water, citrus juice, sea salt, raw honey, and sparkling water.

Recipe: Paleo Plan | Homemade Electrolyte Drink

Easy Raw Caramel Apples


Need a kid-friendly, healthy raw Paleo recipe? These caramel apples are actually made with a no-cook date caramel, which is much better for you than a sugar-based one. Skip the optional melted chocolate drizzle to keep these truly raw.

Recipe: Wife Mama Foodie | Easy Raw Caramel Apples

Raw Chocomole


Have you ever had the combination of chocolate and avocado before? Avocados are the perfect subtle, creamy and rich base for sweet chocolate flavors, making this a healthy and delicious dip.

Recipe: PaleoHacks | Raw Chocomole

Wholesome Pumpkin Cheesecake


This vegan, Paleo and raw cheesecake uses kabocha squash as its “pumpkin-y” base. You’ll need a high-speed blender to get the raw squash to the right consistency.

Recipe: Balanced Babe | Wholesome Pumpkin Cheesecake

Strawberry Crème Dessert


Sometimes you have a craving for a sweet, cool, and creamy treat. When that craving strikes, make this no-cook, chilled coconut crème dessert, topped with fresh strawberries.

Recipe: Paleo Plan | Strawberry Crème Dessert

Raw Zucchini Rolls with Paleo Pesto


Use thinly-sliced zucchini to wrap up an assortment of veggies coated with homemade Paleo pesto. These raw treats would make perfect hors d’oeuvres at a party.

Recipe: PaleoHacks | Raw Zucchini Rolls with Paleo Pesto

Homemade Pink Electrolyte Drink


If the citrus-based electrolyte drink wasn’t doing it for you, try this vibrant pink version instead. Beets give the drink their natural hue.

Recipe: Yuri Elkaim | Homemade Pink Electrolyte Drink

Paleo Thousand Island Dressing


This creamy, tomato-based salad dressing tastes delicious tossed with fresh greens, but it’s also a tangy accompaniment to crudités.

Recipe: Paleo Plan | Paleo Thousand Island Dressing

Cinnamon Carob Pecan Candies


These carob pecan candies are basically Paleo, keto and raw peanut butter cups – what’s not to love?

Recipe: Oatmeal with a Fork | Cinnamon Carob Pecan Candies

Raw Chocolate Cashew Tart


There’s very little prep work and zero cooking that goes into this chocolate cashew tart, so you can whip up a healthy dessert with ease.

Recipe: PaleoHacks | Raw Chocolate Cashew Tart

5-Minute Raw Paleo Fudge Balls


These 5-minute fudge balls require only a handful of ingredients and don’t need any time to set, meaning you can whip them up when a craving strikes and eat them on the spot!

Recipe: Healy Eats Real | 5-Minute Raw Paleo Fudge Balls

Paleo Pesto Sauce


Pesto sauce is perfect for dressing up proteins, veggie noodles, and even for dipping veggies. Make this recipe at home to ensure your pesto is Paleo-friendly.

Recipe: Paleo Plan | Paleo Pesto Sauce

Collard Wraps


These Paleo, vegan, and raw collard wraps are filled with veggies and a satiating, savory pecan filling that you’ll want to eat over and over.

Recipe: Avocado Pesto | Collard Wraps

No-Bake Paleo Mint Chocolate Cheesecake


You can enjoy refreshing minty, chocolatey flavors without ever turning on the oven. There is an optional step at the end to melt chocolate chips and drizzle over your cheesecake, but you can omit this step to keep your treat 100 percent raw.

Recipe: PaleoHacks | No-Bake Paleo Mint Chocolate Cheese Cake

Raw Tiramisu


This incredibly impressive dessert is 100 percent no-cook, and all you need is a food processor and blender to create a creamy, coffee-infused raw Paleo dessert.

Recipe: Unconventional Baker | Raw Tiramisu

Almond Ginger Garlic Dressing


Enjoy an Asian-inspired salad with this homemade almond ginger garlic dressing. It’s also a great dipping sauce for Paleo spring rolls.

Recipe: Paleo Plan | Almond Ginger Garlic Dressing

Sweet and Spicy Strawberry Salsa


This sweet and spicy hybrid tastes amazing with some fresh veggies or even Paleo plantain crackers or chips.

Recipe: Better with Cake | Sweet and Spicy Strawberry Salsa

Paleo Trail Mix


A satiating snack that requires no cooking or baking? Sign us up.

Recipe: Paleo Plan | Paleo Trail Mix

Spring-Time Zucchini Noodles with Garden Greens Pesto


Craving pasta but trying to stick to a raw diet? This raw zoodle and pesto dish will satisfy your craving and keep you on track with your diet goals.

Recipe: To Her Core | Spring-Time Zucchini Noodles with Garden Greens Pesto

Paleo Raw Carrot Cake


Carrot cake that’s actually good for you? This raw version nixes all the gluten-laden flours in favor of natural, whole foods ingredients. All you’ll need is a food processor and room in your freezer.

Recipe: Skinny Fitalicious | Paleo Raw Carrot Cake

Walnut Rosemary Bread


Bet you didn’t think you’d find a homemade bread recipe on a raw Paleo recipe compilation. To keep this bread truly raw, you’ll need a dehydrator.

Recipe: Eat Feel Fresh | Walnut Rosemary Bread

Cauliflower Tabouli


Tabouli is a Mediterranean salad rife with bright, herbaceous and lemony flavor. This recipe subs in cauliflower “couscous” in place of the traditional grains.

Recipe: The Blender Girl | Cauliflower Tabouli

Raw Coconut Cookies


Do you have 25 spare minutes? Whip up these raw coconut cookies, which only require four ingredients.

Recipe: Paleo Flourish | Raw Coconut Cookies

Raw Paleo Lemon Bars


You can enjoy these summery lemon bars with only 10 minutes of effort; let your freezer do the rest.

Recipe: The Movement Menu | Raw Paleo Lemon Bars

Raw Grain-Free Granola


The perfect healthy snack to eat on the go!

Recipe: Nutrition Refined | Raw Grain-Free Granola

Raw Taco Salad


Walnut taco “meat” is perfect for a raw salad, as you still can enjoy a satiating element without cooking up any protein.

Recipe: Eating Vibrantly | Raw Taco Salad

Raw Gingerbread Cookie Bites


These raw gingerbread cookie bites are a festive addition to a holiday cookie spread, but they taste amazing year-round.

Recipe: Love Food Nourish | Raw Gingerbread Cookie Bites

Do you believe in the benefits of food combining?

15 Food Combining Guidelines

  1. Avoid eating carbohydrates, starches, sugar or sweet fruits with acid fruits.  Too many times we mix: (strawberries and bananas) (cereal with strawberries) (pineapple upside down cake).
  2. Avoid eating concentrated proteins with concentrated carbohydrates.  (meat and potatoes) 
  3. Do not consume two concentrated proteins at the same meal. (meat and cheese*) (nuts and cheese) (shrimp and steak) (avocado and nuts) 
  4. Do not consume fats with proteins. (cheese* and meat again) 
  5. Use fats sparingly.  Beware of many items in the store that say “no fat” in their sales pitch.  They wouldn’t contain fat anyway. (animal fats, dairy products, palm oil, cottonseed oil and coconut) 
  6. Do not eat acid fruits with proteins.  Some lemon juice is fine on proteins.  Avocados combine well with acid fruit, sub-acid fruit and greens. (pineapple and ham) (tomatoes, meat, noodles – goulash, spaghetti) 
  7. Do not combine sweet fruits with proteins, starches or acid fruits, a common dessert mistake. (bananas on cereals) (strawberries and bananas) (dried fruit dehydrates the stomach). 
  8. Eat only one concentrated starch at a meal (potatoes, corn, pumpkin, etc.). 
  9. Acid fruits may be used with sub-acid fruits.  Don’t combine fruits opposite ends; combine at mid-ground. 
  10. Sub-acid fruits may be used with sweet fruit. 
  11. Combine fruit only with lettuce and celery.  Lettuce and celery may even enhance fruit digestion. 
  12. Salads combine very well with proteins, oil and starches.  Greens should make up a majority of our diet.  They leave the stomach quickly unless weighed down by oily dressings.
  13. Sprouts are great.  The best way to eat grains: referring back to #12, salads go well with starches or grains, so sprouts are great with salad. 
  14. Do not consume melons with any other foods.  They move through the stomach in 20 minutes.  If melons don’t agree with you, try them alone. 
  15. Liquids should not be used at any meal.  Dilutes your digestive juices / Prevents us from chewing / Prevents us from secreting saliva. 

 *Keep in mind Creative Health Institutes program does not include meat, dairy, or any other food products linked to animals.

Wishing everyone the best day ever. Dr. Bobby

How the rest of the world see’s America’s pharmaceutical companies Ripoff of the American people

We must just stop talking. It’s time to vote out our representatives who do not put lowering drug costs at the top of their agenda.


Do The Things We Eat Have An Affect On The World’s Climate?


The world’s food system is responsible for about one-quarter of the planet-warming greenhouse gases  generated by humanity each year.

This number includes raising and harvesting all the plants, animals and the animal associated byproducts we eat — beef, chicken, cheese, eggs fish, milk, lintels , wheat, corn and more — as well as processing, packaging and shipping food to markets all over the world. If you eat food, you’re part of this system.

Animal agriculture is the second largest contributor to human-made greenhouse gas (GHG) emissions after fossil fuels and is a leading cause of deforestation, water and air pollution and biodiversity loss.

Meat and dairy, particularly cows, have an huge impact, with the worlds livestock accounting for around 14.5 percent of the world’s greenhouse gases each year. That’s roughly the same amount as the emissions from all the cars, trucks, airplanes and ships combined in the world today.

In general, beef and lamb have the biggest negative climate footprint per gram of protein, while plant-based foods tend to have the smallest impact. Pork and chicken are somewhere in the middle. Take a look at this major study published last year in the journal Science calculated the average greenhouse gas emissions associated with different foods.

Maybe, you can make your next meal a plant-based meal and begin contributing more to saving our planet. Blessings, Dr. Bobby


Here is a start:

Spiced Chickpea Salad With Tahini and Pita ChipsVeganIndian-Spiced Tomato and Egg CasseroleVegetarianLinguine With Clams, Roasted Tomatoes and Caramelized GarlicSeafoodSpicy Corn and Coconut SoupVeganTakeout-Style Sesame NoodlesVeganGreen Shakshuka With Avocado and LimeVegetarian

The Five Most Important Things to Know About Detox.

Thank you, “Bridgit Danner, LAc, FNDP”, for posting this wonderful and in-depth article.

Looking for a Healthy Cleanse? Look at the Big Picture!

I am an advocate of short-term cleanses and fasts, when appropriate. They can give the body a much-needed break and help get you out of any bad habits.

But the truth is that you need to detox every day to filter the stress hormones, inflammation, infection, chemicals and pollutants that you deal with constantly.

So when you think about detox, I encourage you to think about the big picture, not only the quick fixes.

That means reducing the toxins you are exposed to and supporting the body systems that do the detoxing.

Let’s look at the overviews of detox, and please note areas that you may need to make some changes to be a better daily detoxer.


What is the best way to cleanse your body? First, you need to consider the potentially toxic environment your body lives in: your home. We spend the majority of our time in the home, and especially the bedroom.

If you detox your body but then sleep on a synthetic mattress that’s off-gassing chemicals, it doesn’t do much good, right?

Take a tour of your home tonight. Here are some things to look for in your own home. I can’t cover all these areas in detail in a short article, but I’ve linked to additional resources.

Please don’t get overwhelmed! Just focus on an area or two that you can afford to explore right now.


Alternatives: wood, steel, glass, bamboo, beeswax wraps

Why: Plastics contain compounds that can disrupt hormones and induce cellular RNA damage and respiratory illness. (1, 2)


Alternatives: Use essential oils for scents or unscented products.

Why: Artificial fragrance is a cocktail of chemicals that can induce weight gain.


Alternatives: Filter your water through a carbon filter, reverse osmosis or other means.

Why: Tap water can contain heavy metals and residues of multiple drugs and pesticides.


Alternatives: Clean your air ducts, upgrade your home filter and consider a room filter.

Why: Did you know that EPA reports that indoor air quality can be 2- 1,000 times worse than outdoor air? (3) Modern homes tend to be sealed up tight, and inside are lots of objects and materials that are off-gassing. You also could be facing toxic mold in your home if you have unaddressed leaks.


Alternatives: Look for solid wood items with a natural finish, and consider tile or cork over linoleum.

Why: Our furniture, cabinetry, drapes, paints, floors and more can off-gas multiple chemicals, and sometimes for the life of the item… like 20 years! Avoid getting caught up in the excitement of decorating and slow down and think about the materials and ingredients in each item.


According to the Environmental Working Group, “the average woman uses 12 products containing 168 unique ingredients every day. Men…use 6 products daily with 85 unique ingredients, on average.” (4) Personally, I’m going for zero toxic ingredients in my beauty routine!

Most women are dealing with hormonal imbalance and want to balance hormones naturally. Switching out beauty products can be an area of resistance because you’ve become attached to certain beauty brands.

I can assure you that nowadays there is a replacement for everything that works just as well. Sure, it can take some experimentation to find your new favorite brands, but I think it’s worth it to skip out on possible carcinogens, lung irritants, and hormone disruptors.

Consider swapping:

Little by little, you can create a low-tox beauty routine that leaves you looking and smelling great. A little extra help: if you used aluminum deodorant for many years, you can get stinky in the transition. Try this pit mask. It gets great reviews!


Ok, now we’re ready to talk about getting toxins out of your body. There are a few routes through which toxins can exit your body: breath, urine, sweat and bowel movements.

In order to detox well, all these pathways must be moving and working. If any are backed up, you will get uncomfortable and potentially dangerous symptoms if you use strong detox techniques.

How to move your detox pathways:


Whenever we move, we also move lymph, breathe and massage the bowels. So take a walk after dinner, do a little yoga upon waking, and make it to that dance class.


You breathe all the time, but how deeply? It’s a simple and great idea to do some conscious deep breathing each day. You can do something as easy as a 5 count inhale and 7 count exhale. Or you can do a technique like breathe of fire for a truly detoxifying breathe experience!


I’m a big fan of these gentle, quick ways to move lymph and blood. Here’s my blog to learn more about it.


I am a sauna lover. When I was sickest with mold toxicity, it was a saving grace for me. If you’re looking for the best way to sweat out toxins, sauna use lowers stress, repairs damaged cells and detoxes chemicals, mold and more.

You don’t need to run out and buy a sauna if you’re not ready for that step. Many health clubs have them available at an affordable price point. If you can’t stay long, that’s ok. Listen to your body and don’t overdo it.


So many people have constipation these days. To be clear, that’s defined as a bowel movement that comes less frequently than every 24 hours. And ideally, we are having 2-3 bowel movements in 24 hours.

You can stimulate the vagus nerve, that in turn stimulates elimination through cold showers, singing, yoga, gargling, laughing and more. (6)


When you think of detox, you likely think of the liver. It’s true; the liver is an important player in this detox game. Here are a few things to consider to support your liver:


Besides cleaning up your home and beauty routine, reduce the chemicals coming in through your mouth! Eat organic as much as possible. Realize that animal products are the most concentrated in pesticides, so these are most important to be organic, wild or grass-finished.

For a liver cleanse diet, avoid processed foods with artificial colorings, flavor enhancers and bastardized fats like canola oil and hydrogenated oil. (Sorry, I couldn’t think of a better adjective there!) These things are all foreign in your body and require extra detox effort.


Your liver has two phases of detox, appropriately named phase 1 and phase 2! Each phase requires a certain mix of nutrients. In phase 1, your body is extracting toxins. For this phase, your liver requires B2, B3, B5, B6, B12, folate, glutathione and flavonoids.

In phase 2, it’s attaching these dangerous toxins to a carrier so that they can safely leave the body. This phase requires methionine, cysteine, magnesium, glutathione, vitamins B5 and B12, vitamin C, glycine, taurine, glutamine, folate, and choline.

Dr. Terry Wahls has a fascinating story of how she recovered from an advanced stage of MS. She had already added supplements and moved to a paleo diet, and made some progress. But when she added a high quantity of nutrient-dense vegetables, her progress skyrocketed.

Looking for what foods cleanse your liver? I make sure my clients get plenty of vegetables (including leafy, colorful and cruciferous) for foods high in antioxidants. I also recommend a daily multivitamin with methylated B vitamins like our ONE multivitamin.

Some of my favorite oils for detox and antioxidant protection are rosemary essential oil, grapefruit essential oil, and juniper essential oil. Or try Zendocrine, a pre-blended detox oil by doTERRA.


A weak point for most modern Americans is digestion. We eat on the run, get bloating and heartburn, and bounce from constipation to diarrhea. These are not good signs!

Gut health is important for detoxification because it’s one pathway for toxin removal. We absorb and create nutrients there, and untreated gut infections can be an extra source of toxicity.

I group my approach to digestion into two camps: upper and lower.

My ‘upper’ approach to digestion is to improve digestive activity. This includes: chewing your food, cooking your own food more often, eating in a relaxed environment, and taking digestive bitters or digestive enzymes.

This helps ensure that your food will be broken down properly and reduce the odds of parasites and other bugs surviving the stomach.

My ‘lower’ approach involves killing bugs with herbal preparations, adding fermented foods and prebiotic fibers, taking probiotics, and eating foods that soothe and move the bowels.

Some of my favorites are Megasporebiotic, Megaprebiotic, and GT’s coconut kefir and yogurt.

What Do You Think Naturopathic Doctors Do?

Naturopathic principles

First Do No Harm (Primum non nocere)
Your naturopathic doctor chooses remedies and therapies that are safe and effective, to increase your health and decrease harmful side effects.

The Healing Power of Nature (Vis medicatrix naturae)
Your naturopathic doctor works to restore and support the powerful and inherent healing abilities of your body, mind and spirit and to prevent further disease from occurring.

Identify and Treat the Cause (Tolle causam)
The primary goal of your naturopathic doctor is to determine and treat the underlying cause of disease.

Treat the Whole Person
In treating the cause of any condition your naturopathic doctor takes into account not only your physical symptoms, but also mental, emotional, genetic, environmental, social, spiritual and other factors.

Doctor as Teacher (Docere)
Your naturopathic doctor will assist you in understanding health and illness and in becoming more capable of maintaining your own health.

Disease Prevention and Health Promotion
Your naturopathic doctor applies all of the above principles in a proactive form of disease prevention and health promotion.

Naturopathic therapies

Naturopathic doctors use a variety of treatments. Most naturopathic doctors in the US and Canada are trained in the following natural therapies:

Clinical Nutrition
Clinical nutrition examines the relationship between diet and health. Special diets, food elimination, variations in dietary habits or the use of nutritional supplements may be recommended.

Botanical Medicine
The use of plants for healing dates back to the beginning of civilization and is the foundation of modern pharmacology. The use of herbs in many forms: teas, tinctures or capsules are used for their healing effects and nutritional value may be recommended for healing effect.

Homeopathic Medicine
Homeopathic remedies are minute dilutions of plant, animal and mineral substances designed to stimulate the body’s “vital force” and strengthen its innate ability to heal.

Traditional Chinese Medicine/Acupuncture
Based on balancing the flow of chi (energy) through meridian pathways under the skin, Oriental medicine includes the use of Oriental herbs and acupuncture to regulate and release chi in order to bring the body into balance.

Physical Medicine
Physical medicine includes soft tissue work (including therapeutic massage); naturopathic manipulation of muscle, bone or the spine; hydrotherapy techniques; gentle electrical impulses, ultrasound, diathermy; and exercise therapy.

Prevention and Lifestyle Counselling
Naturopathic doctors address all aspects of a person’s life, identifying and addressing the impact that stress and life events have on a patient’s health and assisting patients to make effective lifestyle choices.
Some naturopathic doctors will have additional training in other therapies such as:

  • Prescribing
  • Colon therapy
  • IV therapies
  • Chelation therapy
  • Minor surgery

Is Bread Good For You?

Our love affair with comforting (and addictive) bread is as old as recorded history… The Bible practically commands followers to eat it: Give us this day our daily bread… It was so revered in ancient Greece, the rest of the meal was called ópson – meaning “condiment” or bread’s accompaniment.

Dear Friends and family,

There are few foods more comforting and enjoyable than bread…

Whether it is a warm piece of focaccia dipped in olive oil… a sandwich on a chewy baguette… a flaky croissant… or even the simplest slice of toast with butter

Just thinking about these foods makes your mouth water!

And the blissful “intoxication” you experience when you eat bread is real.

In fact, you might say bread is the original food addiction.

Traditional bread produces compounds called gluteomorphins. And as their name implies, these compounds engage opioid receptors in your brain – the same receptors triggered by drugs like morphine and heroin.

Very similar compounds, called casomorphins, are found in cheese.

That would certainly explain the euphoric rush of pleasure you feel, when biting into a crusty slice of pizza with bubbly, melted cheese!

And just to make sure you keep coming back for more – the blood-sugar spike you get from high-carb bread elevates dopamine – the “craving neurochemical” from which the word “dope” originates.

So it is no stretch of logic to say that…

Bread is a Drug that Causes a Repetitive 
Cycle of Cravings – for More Bread!

Our love affair with comforting (and addictive) bread is as old as recorded history…

The Bible practically commands followers to eat it: “Give us this day our daily bread…”

It was so revered in ancient Greece, the rest of the meal was called ópson – meaning “condiment” or bread’s accompaniment.

However, that fuzzy glow you feel when you bite into a slice of warm bread is short lived.

And, unfortunately…

Those Few Moments of Toasty-Buttered Bliss Carry a Heavy Price

Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”

And for a poison, we sure eat lots of it. The average American consumes 55 pounds of wheat flour every year –making refined flour the number-one source of calories in the American Diet!

Functional nutrition expert, Chris Kresser, describes this as “a public health catastrophe.”

And it’s one you have likely experienced firsthand…

Eating traditional bread can elicit a range of symptoms. It might make you feel sluggish and foggy headed. Or cause you to gain unsightly fat on your belly, butt and thighs… while packing deadly visceral fat around your internal organs.

And part of the reason is because of the…

Little-Known Compound that Makes the 
Glycemic Index of Wheat among the Highest of ALL Foods

You know how important it is to keep your blood sugar stable…

Rapid blood-sugar and insulin spikes promote a cascade of inflammation and oxidation.

Triggering these forces over and over again dramatically increases your risk for cancer, Alzheimer’s, heart disease, fatty liver, diabetes, macular degeneration, physical aging (wrinkles) and more!

And did you know that wheat – including so-called “healthy” whole wheat – spikes your blood sugar more than almost any other food… even when the same number of carbs is consumed?

That’s because 75% of the carbohydrates in wheat are in the form amylopectin A.

This compound is unique because of how rapidly it is transformed to glucose.

According to research published in the American Journal of Clinical Nutrition, eating just two slices of whole wheat bread spikes your blood sugar more than drinking a can of soda, eating a candy bar or helping yourself to six teaspoons of table sugar![1]

And if the threat of diabetes, heart disease and metabolic syndrome is not enough… the damage traditional bread can do to your gut should make you think long and hard before you butter your next biscuit!

Unfortunately, however, there is a BIG misconception about bread and your gut.

And it has cost millions of people their health and enjoyment in life…

Don’t Be Fooled by this Common (and Deadly) 
Myth about Bread… What You Don’t Notice CAN Hurt You!

You’re probably familiar with Celiac Disease. It is the most serious – and often life-threatening – sensitivity to grains that contain gluten.

Many who suffer this condition cannot consume even the slightest speck of wheat without severe digestive pain… and other embarrassing symptoms.

Other illnesses, like Crohn’s and inflammatory bowel disease also result in debilitating cramping, bloating and other digestive distress when wheat is consumed.

This leads many people to believe that as long as you can eat bread without belly problems – then you must be in the clear… no harm done!

Do not be fooled by this dangerous myth!

Truth is nearly 50% of newly-diagnosed celiac patients have no digestive symptoms![2]

In other words, half of the people who are EXTREMELY sensitive to wheat can still consume it without the typical “stomach problems”.

The bottom line is…

Even if You Can Eat a Three-Foot Submarine Sandwich 
Without the Slightest Gurgle in Your Tummy… 
Does NOT Mean it is Not Hurting You!

Even if you feel “just fine” after eating bread, every bite is causing silent damage to your gut – and quietly setting you up for serious disease!

Dr. Alessio Fasano is a professor of medicine and distinguished researcher, with more than 240 peer-reviewed papers to his credit.

His research – in addition to dozens of other scientists around the world – shows that wheat causes chronic gut inflammation. Compounds within it can also do direct damage to every tissue in your body.

And you don’t need certain genetics for the damage to occur…

It happens to EVERYONE who consumes it!

Of course, the inflammatory protein we call “gluten” is partly to blame.

In fact, the New England Journal of Medicine lists 55 conditions, which can be caused by gluten – ranging from those as “benign” as canker sores to diseases as serious as cancer![3]

But gluten is only a FRACTION of the story, because…

Traditional Bread also Contains the 
#1 Greatest Danger in the American Diet

A study published in Plant Physiology, shows that modern wheat is capable of producing at least 23,788 unique proteins – and any ONE of these can trigger an inflammatory response.[4]

This is why some people react severely to wheat – but have NO reaction to gluten (even in high doses).

The most dangerous proteins in wheat are known as lectins – the primary compounds plants use to protect themselves from insects, bacteria… and YOU![5]

Lectins are actually designed to poison you. In fact, the poison known as ricin – deadly in amounts as small as half a grain of sand – is a lectin.

Of course, most lectins won’t kill you overnight… but they can make you VERY sick over time!

Among the most dangerous is wheat germ agglutinin (WGA).

Studies show that WGA is:

  • Cardiotoxic – Toxic to the heart and blood vessels[6][7]
  • Immunotoxic – Toxic to the immune system[8][9][10]
  • Cytotoxic – Induces programmed cell death[11]
  • Neurotoxic – Toxic to nerves and brain tissue[12][13][14]

It can exert these effects in minute concentrations – and just one kernel of wheat contains 16.7 trillion molecules of this toxic compound![15]

Just imagine the dose you get, when you eat bread at nearly every meal. And don’t forget… the highest concentrations are found in supposedly “healthy” whole and sprouted grains!

And if that’s not enough, WGA is also the reason…

Why It’s Nearly IMPOSSIBLE to Burn Fat and 
Lose Weight When You’re Eating Bread!

You’ve probably heard of insulin as “the fat storage hormone.”

When insulin and glucose levels are high

  1. Fat storage increases and
  2. Fat burning stops

That’s why high-glycemic traditional bread is so effective at making you FAT!

But it gets even WORSE, because…

Studies show that wheat germ agglutinin is a “dead ringer” for insulin.[16]

In fact, a report in The American Journal of Physiology proves that WGA bonds directly to insulin receptors – which increases fat storage and blocks your ability to burn stored fat![17]

And that’s not the only way this killer compound in bread disrupts your hormonal function…

WGA also blocks the hormone leptin.

Leptin is extremely important when it comes to your appetite and weight. It is the molecule that tells your brain when it’s time to eat… and when you’ve had enough.

Can You Imagine What Happens to Your Body 
When Your “Stop Eating Signal” Is Broken?

Well, you don’t have to imagine, because…

So, not only is WGA toxic to nearly every cell in your body, it can also make you FAT and prevent you from shedding those extra pounds!

Kind of makes you think twice about traditional bread, doesn’t it?

Well don’t worry, because you’re about to discover

How you can actually have your bread… AND be well too!

But first, it’s important you understand what lectins do to your GUT…

Because this is what has caused nearly 50 million Americans – and millions more around the world – to become cripplingly sick!

Lectins are often described as “sticky” molecules. They use this property to bind to cell membranes… especially the cells that line your intestines.

This can interfere with digestion. But it also causes chronic inflammation and…

The Long-Term Consequences of 
Chronic Gut Inflammation are Severe!

The lining of your gut is extremely sensitive…

So sensitive that it’s slightly damaged every time you eat (even when you choose the healthiest foods). Normally, the damage is repaired quickly and the lining of your gut is regenerated with new cells.

But lectins slow vital regeneration to a crawl…

By attaching to the wall of your intestines, they prevent the cells from regenerating fast enough to keep the lining of your gut intact.

But they don’t just slow repair, because…

Lectins are designed to attack your gut!

Sticky lectins wedge into your gut wall and pry apart the “tight junctions” between cells.

This fans the flames of inflammation (even if you don’t notice any discomfort). So not only do lectins start a fire in your belly… they also prevent repair and regeneration.

They are like an arsonist who sets fire to a building… and then blocks the road so the fire department can’t arrive to put out the blaze!

And let me tell you…

Why that Blaze in Your Belly 
Stoked by Bread is so Dangerous…

When your gut is healthy, beneficial nutrients easily pass through…

While bacteria, viruses, yeast, allergenic proteins and bits of undigested food are blocked from entering your bloodstream.

But when your critical gut barrier is inflamed – and the “tight junctions” are pried apart – harmful substances seep from your digestive system into your blood.

And once these compounds are in your blood, they can wreak havoc on every aspect of your health!

This Dangerous Condition is Called “Leaky Gut” 
And the #1 Dietary Cause… is WHEAT!

The most confusing part about leaky gut is that many symptoms of this serious digestive condition have NOTHING to do with abdominal discomfort or “problems in your belly”…

Considering all of these (seemingly) unrelated symptoms – and there can be MANY more – it’s easy to see why so many who suffer go undiagnosed.

And the Longer the Damage Goes on… 
The Worse it Will Be Down the Road

Unwanted substances leaking from your digestive tract into your blood promotes constant inflammation – the cornerstone of disease.

But what it does to your immune system might be worse!

As pathogensproteins and undigested food particles seep into your blood, your immune system mounts an attack against these “foreign” invaders.

This dramatically increases the number and severity of food allergies, intolerances and seasonal allergies you may experience. And it’s the root cause of the modern allergy epidemic.

Your immune system isn’t designed to engage in a never-ending war. Constant hyper-vigilance takes a toll. As your over-taxed system grows weaker, you become more susceptible to illness and infection.

But a weaker immune system might be the least of your problems …

Autoimmune Disease: What Happens 
When Your Own Body Turns Against You?

Your immune system has incredible power to destroy tissue and cells. This is how it protects you. But you want this defensive weapon pointed at the enemy…

You do NOT want the gun pointed back at YOU!

And that’s exactly what happens when your immune system is “triggered” by every bite of food you take. Constantly over-stimulated, it loses ability to recognize “self” from “non-self”.

Instead of destroying foreign invaders, it wages war on healthy tissues and organs. Your own body begins to attack your colon… your thyroid… your joints… your nervous system… and even your brain!

There are more than 100 different autoimmune conditions and the number of people affected RIGHT NOW is staggering!

According to the American Autoimmune Association, 50 million Americans suffer at least one these conditions. That’s nearly one out of five people in the US (plus 100s of millions more worldwide)!

Autoimmune disease is among the top 10 causes of death in women under 65. And it can be incredibly debilitating before it kills you. Telltale symptoms include:

  • Crushing fatigue and weakness
  • Chronic joint, muscle and bone pain
  • Headaches, brain fog and poor concentration
  • Insomnia, mood swings, anxiety and depression
  • Digestive problems… skin problems… sinus infections

This is truly an epidemic!

But it’s not all bad news today… I have GREAT news too!

In many cases, leaky gut, autoimmune illness and a host of diet-related conditions can be reversed. And they can always be prevented, because…

The cause (and the cure) begins with the food on your plate!

However, if you think that means replacing traditional bread with commercial gluten-free varieties (or many of the recipes you see online) please reconsider, because…

Most “Gluten-Free” Bread May be WORSE 
For Your Health than the Real Thing!

Most gluten-free bread (as well as cereals, crackers, cookies and other snacks) use ingredients that are not much better – or even worse – than those made with wheat!

Like other processed foods, they usually contain chemical preservatives, soy protein, dough conditioners, inflammatory seed oils, corn and rice syrup… and often, GMOs.

And in most cases, they also contain LECTINS!

If your gluten free bread contains flour made from rice, corn, beans, buckwheat, barley, rye, teff or quinoa – then it is LOADED with gut-punching lectins you need to avoid!

Some are even more dangerous than the lectins in wheat. That means your favorite gluten-free bread could cause the same health problems as traditional bread.

And that’s not all, because…

Most Gluten-Free Products Will 
Send Your Blood Sugar Soaring!

In place of wheat, most gluten-free products and recipes use flours and starches with glycemic values that are off the charts!

Many of these ingredients increase your blood sugar faster and higher than wheat itself!

Here’s what Dr. William Davis, author of Wheat Belly, has to say about it …

“These powdered starches are among the few foods that increase blood sugar higher than whole wheat. These foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”

It’s no surprise why most people actually GAIN weight on a “gluten-free” diet!

In fact, a study published in the American Journal of Gastroenterology showed that 81% of people who adopted a gluten-free diet weighed more at the end of two years![18]

But that’s not the only reason to avoid these foods.

You should also know that…

Some Gluten-Free Products Contain 90 Times More 
Arsenic than the EPA Allows for Drinking Water!

Chronic arsenic exposure can lead to headaches, fatigue, brain fog and digestive issues… not to mention, heart disease, cancer and diabetes.

And it can happen at VERY LOW levels!

Arsenic is a dangerous poison. And that’s why you should “Just Say No” to rice flour and rice syrup – which are COMMON ingredients on the gluten-free aisle!

Rice plants use silica to strengthen their stalks. But arsenic “looks” like silica to the plant, so it is readily pulled from the soil. And it can be a major problem – even in organic varieties!

Consumer Reports conducted a study of the issue, testing over 200 samples from 65 different products that contain rice. They found arsenic in EVERY product tested.[19] [20]

In fact, some popular gluten-free products contained up to 90 TIMES more arsenic than is allowed in drinking water!

Keep this in mind, the next time you’re walking down the gluten-free aisle.

Thank you, Kelley Herring from Healing Gourmet for posting this article. Blessings, Dr. Bobby.

Maybe ts time for a change?

If you are thinking about eating more of a plant based diet, don’t bite off more than you can chew. Think about it… The new proteins drinks are mostly pea based not whey. Blessings, Dr Bobby.

20 Healing Herbs That Should be in Your Kitchen

Herbs are nature’s gift to us that can be used as an alternative medicine. Here’s a list of 20 healing herbs that should always be in your kitchen.

You should always seek the advice of a qualified health professional with any questions they have regarding their health or a medical condition. 


Common uses: The evergreen shrub is popularly used to cure a sore throat, digestive problems, excessive sweating and depression. It also helps women reduce hot flashes during menopause.

Be aware: Sage can be unsafe for pregnant women and nursing mothers. Diabetic patients are also advised to use it with caution as it may lower their blood sugar level.


Common uses: Regular use of the species in the onion family has been known to modestly reduce high blood pressure, heart diseases, sinus and fungal infections. It can also prevent cancer of various types including colon, rectal and lung.

Be aware: Nursing and pregnant women should not use garlic heavily.


Common uses: The plant from the daisy family has been known to reduce pain, inflammation, fever, menstrual cramps, stomach ulcers and skin rashes.

Be aware: Calendula may cause an allergic reaction.


Common uses: Owing to its immune-boosting properties, the flowering plant is used to treat flu, cold and sinus. It’s also used as a laxative to treat constipation.

Be aware: Raw consumption of elderberry is possibly unsafe.


Common uses: The flowering plant is commonly used to relieve urinary problems, joint ailments, kidney stones and seasonal allergies. It can be used as a cooked vegetable or tea.

Be aware: It is advisable for pregnant women to avoid nettle as it may lead to miscarriage.


Common uses: The root of the spice is widely used to treat digestive problems, body pain, nausea, cough, cold and menstrual cramps.

Be aware: It may cause heartburn or stomach problems if consumed in high quantity.


Common uses: The plant is used to fight intestinal infection, fatigue, cold, flu, sleeping disorders and bleeding disorders. It can be beneficial for erectile dysfunction as well.

Be aware: It may lower blood sugar, drastically in the case of diabetic patients.

Horse chestnut

Common uses: The herb’s seeds and leaves are used for the treatment of eczema, varicose veins, hemorrhoids, digestive disorders, malaria and joint pain.

Be aware: Unprocessed seeds may be toxic.


Common uses: With its antiviral and immune-enhancing properties, the flowering plant from the daisy family is popularly used to fight infection — including vaginal, respiratory, blood and gum.

Be aware: An allergic reaction to echinacea is possible.


Common uses: The flowers of the hop plant Humulus lupulus can be used to treat sleep disorders, restlessness, tuberculosis, leg ulcer and breast cancer.

Be aware: It can cause sedation.


Common uses: Leaves and roots of the plant can be used to treat inflammation of the mucous membrane, sore throat, dry cough, skin ulcers and heart burn.

Be aware: After the consumption of the herb, the absorption of oral medication may slow down for a few hours.


Common uses: The evergreen shrub is used to fight urinary tract infections (UTIs), cardiovascular disease, cancer and chronic prostatitis. 

Be aware: People allergic to aspirin may need to control the consumption of cranberry as it contains salicylic acid, which is similar to aspirin.

Milk thistle

Common uses: The flowering herb is often used for liver disorders, kidney diseases, intestinal issues and menopausal symptoms. Some even use it to treat diabetes and different types of cancer including prostate, lung, colon and breast.

Be aware: People who are sensitive to the asteraceae/compositae plant family may have an allergic reaction to this herb.


Common uses: The bushy plant has been found to be helpful in treating high blood pressure, respiratory inflammation, heart and nerve diseases and stomach disorders.

Be aware: Diabetic patients are advised to consult their doctor before the consumption of hibiscus. It is also not recommended for pregnant women.


Common uses: Widely used for digestive problems, the plant can be used for cough, sore throat, liver diseases, prostate cancer, food poisoning and tuberculosis.

Be aware: A heavy dose of licorice is not advisable as it may increase blood pressure.

Lemon balm

Common uses: The herb from the mint family can reduce intestinal pain, bloating, nausea, sores, menstrual cramps and certain mental disorders such as anxiety and hysteria.

Be aware: It may cause drowsiness if consumed along with medications that are used during and after surgery.

St. John’s wort

Common uses: The flowering plant is believed to be effective for depression and related problems, menstrual pain, heart palpitations and seasonal affective disorder.

Be aware: It is advisable to consult your physician before its consumption, as it has a high herb-drug interaction.


Common uses: The leaves of the flowering plant are primarily used to cure cough, sore throat, cold, pneumonia, asthma, flu and gout.

Be aware: Avoid the consumption if you are pregnant or breast-feeding.


Common uses: The spice is popularly used for digestive problems, infections, menopausal problems, chest pain, hernia and kidney problems.

Be aware: Diabetics should use it with caution, as it lowers blood sugar.


Common uses: The plant from the ginger family is effective for arthritis, stomach ache, heartburn, liver disease, lung infection and Alzheimer’s disease. It is considered helpful in treating infection, bruises, cuts and injuries.

Be aware: Turmeric can exacerbate gallbladder problems.

Disclaimer: “Views expressed in this article are the author’s own and MSN does not endorse them in any way. Neither can MSN independently verify any claims made in the article. You should consult your physician before starting any weight loss or health management programme to determine if it is right for your needs.”

I wish to thank MSN for publishing this forward thinking article. Blessings, Bobby

7 Amazing Foods That Help Stop Cancer Before It Starts

“It’s not 100% certain that consuming more or less of certain foods or nutrients will guarantee cancer protection,But science has found that certain dietary habits tend to have a greater influence.”

Fighting Cancer With Foods:

The foods we eat and their effect on cancer is in many ways is as mysterious as the disease itself. The latest research is showing us that there are many foods that help prevent certain types of cancer. Conversely there are also many foods that when eaten increase our chances of getting cancer.

We also know that genetics and environments play a role in cancer cases. The latest studies estimate that less than 30% of a person’s lifetime risk of getting cancer results from uncontrollable factors. Its my personal belief and that of many other Naturopaths that 70% of the factors that bring about cancer are under our control with diet, environment and attitude being the three areas that we can address and work on in conjunction with the allopathic and integrative cancer treatments.

I want to make it perfectly clear that I do not want you to choose diet as a treatment for cancer but to see it as more of a cause-and-effect relationship.

“It’s not 100% certain that consuming more or less of certain foods or nutrients will guarantee cancer protection,But science has found that certain dietary habits tend to have a greater influence,” according to Dr. Edward Giovannucci of Harvard’s T.H. Chan School of Public Health.

Seven of My Favorite Cancer Fighting Foods

1 .Raw Cabbage or Sauerkraut: 1/2 cup three times weekly.  The anticarcinogenic compounds in cabbage are called glucosinolates. Studies in Poland have shown that people who ate a lot of cabbage in their youth were 40% less likely to get breast or prostate cancer.

2. Raw Flaxseeds: 3 tablespoons daily, One tablespoon breakfast lunch and dinner.  It is the lignans in flax that act like a weak estrogen, which can result in a 58% less risk of breast cancer.

3. Raw Reishi Mushrooms: 1/2 cup daily.   Reishi mushrooms have a rich content of organic polysaccharides and triterpenes (known as ganoderic acid), which have been proven to enhance the body’s immune functions.  In 1986, Dr. Fukumi Morishige, M.D., Ph.D, a renowned Japanese surgeon and a member of the Linus Pauling Institute of Science and Medicine,found that the active anti-cancer constituent in the reishi mushroom is a polysaccharide called beta-D-glucan, which is thought to stimulate or modulate the immune system by activating immune cells, as well as enhance the immunoglobulin levels to produce a heightened response to foreign cells. Two other studies which were completed in 2008 found  reishi mushrooms, combined with green tea, creates a synergetic effect that inhibits the growth of tumors and delayed the time of death in mice with sarcomas.

4. Raw Olives & Olive Oil: 8-10 large olives daily, or 5 teaspoons of raw olive oil.  Researchers  in Europe have shown that DNA damage is associated with cancer risks.  They measured the effects on DNA damage in 183 participants and found that in less than three weeks that those eating five teaspoons of uncooked olive oil had an average  DNA damage decrease of 13 percent.  This remarkable study shows the impact that the oil of  olives have on  cancer prevention can be comparable to the positive effect of completely quitting smoking.

5. Raw Pungent Onions: 1/2 cup five times times weekly.  Researchers at Cornell University have found, in preliminary lab studies, that members of the onion family with the strongest flavor — particularly New York Bold, Western Yellow and shallots — are the best varieties for inhibiting the growth of liver and colon cancer. Onions were significantly better at inhibiting the growth of colon cancer cells than liver cancer cells, an indication that they are potentially better at fighting colon cancer.  The potent antioxidant quercetin which is found in pungent onions, is linked to protection against cataracts, heart disease and now cancer.

6. Raw Sprouted Pumpkin Seeds: 1/4 cup daily.    Raw sprouted pumpkin seeds play a great part in the prevention of  cancer.  Phytosterols contained in pumpkin seeds fight a number of different cancers such as breast, colorectal, gastric, lung and prostate. Pumpkin seeds are loaded with the powerful antioxidant Selenium. Selenium fights free radicals and kills cancer cells. Pumpkin seeds also contain Omega 3, another known cancer fighting ingredient.

7. Raspberries: 1 cup three to five times weekly. Researcher Christine Sardo of the Ohio State University Comprehensive Cancer Center, says  berries, particularly black raspberries, are loaded with ellagic acid–a phytochemical shown to inhibit the growth of cancer in laboratory studies. Researchers at Ohio State gave rats a cancer-causing compound and then fed some of the rodents a diet rich in black raspberries. After 30 weeks, the raspberry-eating rats showed a significant reduction in cancers of the mouth and esophagus and an 80 percent decrease in the number of tumors in the colon. Early results of a study involving people at high risk for esophageal cancer also show positive results. It’s not just the ellagic acid in berries that seems to fight cancer, says Sardo. “The numerous phytochemicals, vitamins, minerals and fiber may act together for disease prevention.”

According to Karen Collins, nutrition consultant to the American Institute for Cancer Research, ellagic acid provides “several different anti-cancer methods at once: It acts as an antioxidant, it helps the body deactivate specific carcinogens, and it helps slow the reproduction of cancer cells.”

Dr. Robert Morgan – Bobby

Dr. Bobby’s Rockin Raw Vegan Pizza

This is my favorite raw vegan pizza recipe. I have simpler pizza recipes, but this one is guaranteed to rock your world. Worth the time and effort. Make extras and freeze them. Blessings, Bobby

PIZZA – Recipe includes crust, sauce’s , cheeses, toppings and 

EQUIPMENT NEEDED: food processor
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
1 ½ cups sprouted buckwheat groats 
(soaked for 20 minutes)
2/3 cup carrot pulp 
2/3 cup soaked flax seeds 
¼ cup olive oil 
¼ cup water or Rejuvelac 
1. In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac. 
2. Blend using a spoon or rubber scraper to mix occasionally.
3. On a dehydrator tray covered with Teflex or parchment paper spread mixture out. 
4. Use wet hands to spread the mixture evenly.
5. Dehydrate the crust at full heat for 1 hour, then 
6. Decrease to 110 degrees for 7- 8 hours.
7. Transfer crust to a mesh dehydrator tray 
8. Dry for 10 -12 hours checking occasionally to see if it is fully dry.

[Can make up to two days before use]
10 Macadamia nuts
½ cup sprouted sunflower seeds
½ teaspoon dill seeds
1 teaspoon sea salt
1 clove of garlic
½ lemon, juice of (or raw apple cider vinegar)
¼ cup of Rejuvelac

1. Soak Macadamia nuts overnight
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours
3. Blend all ingredients adding Rejuvelac to get the desired consistency
4. Place in a cheesecloth or a sprout bag for 24 hours to age. Then refrigerate. 

4 tomatoes 
¼ cup of alfalfa sprouts
1 teaspoon minced garlic
4 dates or 2 T of raw agave
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Sea salt to taste
1 cup of warm water or Rejuvelac (110 -115 degrees)

Blend and let sit for 30 minutes before putting sauce on the pizza. 
Make sure you put cheese on first. 

VEGETABLE TOPPINGS: dice or slice; and sprinkle on
Alfalfa sprouts
Dehydrated arroz con frito (seasoned cauliflower)
Fresh basil
Fresh & dehydrated bell peppers: red or yellow
Jalapeño peppers
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini
Jalapeño peppers
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini

Creative Health Institute, December 2009
Serves Six
Make rejuvelac ahead so it will be ready to use.
Cheese recipe takes two days to ferment before serving.

EQUIPMENT NEEDED: cheese cloth, food processor
10 Macadamia nuts, soaked
1/2 cup sprouted sunflower seeds, hulled
½ teaspoon dill seeds
½ teaspoon sea salt
1 clove garlic
¼ cup lemon juice. (use raw apple cider vinegar, if preferred)
¼ cup of Rejuvelac

1. Soak Macadamia nuts overnight;
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours;
3. Blend all ingredients, adding Rejuvelac to get desired creamy consistency;
4. Strain through a cheese cloth, and drain. 
5. Place in a cheese cloth or a sprout bag for 24-48 hours to ferment; drain periodically.
6. Then refrigerate or serve.

Creative Health Institute


1 ¼ cups cashews, soaked overnight (at least 4-6 hours)
¼ cup alfalfa sprouts
2 cloves garlic
2 tablespoons pine nuts
1 ½ tablespoons lemon juice
1 ½ cups basil
Mix all in a food processor or blender and add water or rejuvelac – just enough to make the desired consistency

1. Blend all marinade ingredients together in blender;
2. Pour over mushrooms and marinate for approximately 10 minutes or more;
3. While marinating, make pesto;
4. Fill each mushroom with pesto. 
5. Put in dehydrator at 105° till dinner-time.

Take out, serve, and enjoy warm! Love and blessings, Bobby

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