How to start

  a raw food diet

 Nathan Batalion, Global Health Activist, Healingtalks Editor

(Healingtalks) Learning how to gently, pleasurably and effectively transition to a raw food diet is one of the most important things you can do for your health.

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Raw Buckwheat Pizza

…….Last weekend the theme at our local farmers’ market in Oneonta New York  was food-for-health. Some might not have noticed with all those belly-dancers there. But those who came to our table had a memorable event.

For  my friend Dana asked me to do a display of raw, living, local organic foods. Thus I brought my assortment of sprouts, micro-greens and something special - raw buckwheat pizza. The farmer’s market and the local Green Earth Health Food Store donated ingredients. The pizza was a big hit.

However, this was a new recipe for me and thus all the more fun to prepare at 2am the night before. Thank God I had help so that I could get to sleep at 4am. And all the effort was worth it!

In the past I had been used to making the pizza crust with either sprouted wheat berries or rye. Buckwheat is actually easier to sprout and is not a grain technically. It just tastes like a grain, is highly nutritious and is a relative of the rhubarb seed…and so this avoids confronting gluten or grain allergies.

The recipe is fairly simple though there are several steps to it and it takes time, but its worth it!

Preparing a Sprouted Buckwheat Pizza Crust

VEGETABLE IN SPICES – First we take on bunch of celery hearts, a cup of tomatoes, half an onion and some spices (a little basil, parsley, 2 cloves of garlic and a sweetener). For the latter and to keep things local, I used garlic, stevia, parsley and basil from our organic garden. All of these are put into a food processor.

SPROUTED BUCKWHEAT GROATS - Then we slowly add 5 1/2 cups of sprouted buckwheat. To make sprouted buckwheat soak the hulled groats for 8-10 hours. You can soak them in a bowl in the am and take them out to sprout in the pm, or visa versa. Then let them sprout for at least a day or two until the buckwheat develops its tails. It is then most alive and nutritious. We also make buckwheat groats that are chewing for breakfast by putting them in a dehydrator for a day and then adding some fruit and nut milk. We did that with the excess buckwheat that was left over after sorting out 5 1/2 cups for the pizza.

FLAXSEED MEAL - Lastly slowly add two cups of flaxseed meal which you can make in a coffee grinder. This gives the pizza crust its firmness.

If the consistency of this whole mix in the food processor is too wet then add more flaxseed. I have even added some whole, unground or whole flaxseed to give the crust more texture as well as nutrition.

PUTTING IT ALL IN THE DEHYDRATOR – We use a 14 inch square dehydrator instead of an oven to bake the pizza crust. This allows us to bake it no more than at 105 degrees which preserves the aliveness and super high nutrition of the ingredients. You can use olive-oiled hands or plastic gloves to put down the batter and so it does not stick to your hands but to the dehydrator trays instead. It takes 5-6 hours minimum time at 105 degrees for the crust to start hardening in the dehydrator.

Preparing the Nut Cheez

You can make a “nut Parmesan cheez” using a half pound each of ground brazil  nuts and walnuts. add 4 cloves of crushed garlic and some salt and italian seasoning. Paprika or cayenne pepper is optional to give it color and a hot flavor. You can also make a more soupy white nut  cheez by mixing 2 cups of cashew or macademia nuts with a little onion, lemon juice and salt. Blend it all together and put it into a plastic bag. Then cut the corner with a small opening so you can squeeze out the nut cheeze to form any pattern you like on the pizza

Raw Pizza Tomato Sauce

A great tomato sauce will end up being sweat. So here is how it is done. Slice up 3 cups of roma tomatoes. Add  1 1/2 cups of raisins or your favorite dried fruit (substitute stevia if you are sensitive to the sugar content). The spice it further up with the juice of a whole lemon, a pinch of Himalayan salt, some Italian seasoning, including basil and a clove of garlic – and voila you have a dynamite sauce.

Toppings

Last we prepare the toppings and here you can let your creativity go wild. We used sliced tomatoes, some garden parsley, a couple of mushrooms, sliced zucchini and peppers from a local farm, and garnished the whole pizza with edible flowers from our own garden.

Another idea I like is to do an eggplant or essentially olive and mushroom toppings. Remember to let your creativity go wild, including with the use of wild, local herbs.

Putting It All Together

Here are the steps I recommend

1. Put on your tomato sauce.
2. Add some thin slices of tomatoes.
3. Next put on your additional toppings
4. Then add the one or two kinds of nut cheezes
5. Lastly add your garnishing to the plate

There you have it.

I promise you that you won’t believe the yummy, delicious taste…with the bonus of super-nutrition

Nathan Batalion CT

For another take on raw buckwheat pizza see:

As we are planning a series of interviews with organic indoor gardening experts, here is a supportive article.

Sustainable Micro-Gardens

published October 30 2010 Natural News

As food and fuel costs continue to rise while concerns about conventionally grown produce increase, micro-gardening has become a hot trend among urbanites. Using an array of creative measures, these organic miniature gardens not only provide nutrient dense, locally grown food, but also create a feeling of connectedness and well-being.

Levels of trace minerals in conventional fruits and vegetables have been in steady decline since 1940. As most produce travels an average of 1,500 miles from farm to plate, these fragile nutrients are depleted even further. Fresh, local, organic produce is a welcome alternative and demonstrates a higher quantity of 21 key-nutrients including vitamin C, calcium, magnesium, iron, phosphorous, and chromium.

In PBS “Food Miles” episode 3, writer Michael Shuman states, “investing in local food systems lessens the distance between who we are and what we eat, and creates wealth in the community.”

Shuman continues in an article for the Huffington Post:

“A study done two years ago found that a 20% shift of retail food spending in Detroit redirected to locally grown foods would create 5,000 jobs and increase local output by half a billion dollars.”

By growing your own produce, even in a micro-garden setting, additional food costs can be defrayed, creating financial benefit. Saving seeds after harvest from organic heirloom varieties as well as reusing clam shell or salad containers for planting creates additional environmental and economic advantage.

A shining example of a thinking out-of-the box solution to our world food problems is the Truck Farm in Brooklyn, NY. As necessity is the mother of invention, Ian Cheney, along with Curt Ellis, created a vegetable garden in the 5′ x 8′ bed of his grandfather’s pickup truck after moving to New York and realizing there wasn’t a space to grow food. Utilizing green roof technology to allow for proper drainage and to hold the soil in place, Truck Farm was born. As the harvest and neighborhood popularity of the Truck Farm grew, Ian and Curtis started a CSA program.

Ian explains during an interview with PlanetGreen.com:

“In principle, the CSA works like this: members give twenty bucks at the beginning of the spring, and then every month they get a little bag of greens, herbs, and vegetables delivered to their doorstep. In reality, most of the subscribers live in my neighborhood so I encourage them to just clip a few greens or pluck a few tomatoes on their way home from work. Saves gas!”

One of the main challenges for the Truck Farm is getting enough water for the plants because the lightweight soil drains easily. The solution created another link of community. “We drive up to an Italian restaurant in my neighborhood, hook up a hose to their spigot, hand over a little basil, and water away. Sometimes Fulvio, the owner, gives me a glass of wine with a flourish: ‘Water for the farm, wine for the farmer!’”

Gardening can create happiness too. In a study at the University of Texas, 400 participants responded to a survey concerning their life satisfaction. Respondents who were gardeners answered positively 20% more of the time to statements about energy level, optimism, zest for life, and physical self-concept than non-gardeners.

So dig in. A creative micro-garden can help prune food costs, nurture health and foster joy and prosperity, while sowing the seeds of connection.

Sources for this article:

Virginia Sole-Smith, “It’s a Truck! It’s a Farm! (And Now, It’s Going To Be a Movie.)” PlanetGreen.Com, June 11, 2010.

Michael H. Shuman, “Community Food Enterprise: Local Success in a Global Marketplace.” Huffington Post, January 25, 2010.

Eric Franks and Jasmine Richardson, Microgreens: A Guide to Growing Nutrient-Packed Greens, Gibbs Smith, 2009.

Creasy, Rosalind with Cathy Barash, “Grow $700 of Food in 100 Square Feet.” Mother Earth News Magazine: December 2009/January 2010.

Soil Association (2001), “Organic farming, food quality and human health: a review of the evidence.”

Worthington V (2001), “Nutritional quality of organic versus conventional fruits, vegetables, and grains.” The Journal of Complimentary Medicine, vol. 7, No. 2, p. 161 – 173.

Brandt K and Molgaard JP (2001), “Organic agriculture: Does it enhance or reduce the nutritional value of food plants?” Journal of Science in Food and Agriculture, 81, p. 924 – 931.

TM Waliczek, JM Zajicek, RD Lineberger, “The Influence of Gardening Activities on Consumer Perceptions of Life Satisfaction.” HortScience, 2005 (aggie-horticulture.tamu.edu).

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MY EATING PHILOSOPHY: This philosophy is intended to be as simple as possible as well as intuitive rather than logical.

A  too complicated, pre-determined or rigid and controlled way of eating can and will become unhealthy in and or itself –

despite better intentions.

Unless one is fighting a serious illness or life and death challenge, I prefer to follow a soft, sensitive, gentle and aware of the moment set of principles rather than hard, rough and fast rules. In everyday life we have to also enjoy our food and not just eat solely for an obsession with health. A little leeway thus helps. Also when changing a diet, a rigid approach is far harder to follow innately, and a person is more likely to succeed only in the short run and then fall off the bandwagon thereafter.

For myself I eat mostly all raw and living foods to get an edge in life and pretty close to 100% at home.  Might I indulge in a glass of wine or a sample this or that occassionally. Every once in a while, though rarely and as an escape hatch. I try to have a balance between vegetables and fruits, and in order to elicit life and consciousness  not the conventional targets of “fuel, calories, and  proteins for muscles – as if our body worked like a car, a machine, made up engine-fired metal, hard, rigid parts.

We are living conscious organisms!

As with Lao Tzu and his wisdom, my view of our own bodies is derivative of a much larger alternative view of the 17th century cosmic vision of  a dead/mechanical, tick-tock, universe following the dictates of  the symbols of mathematics. To me it is a dead paradigm full of black holes, which when modern science finds them, it approaches them with vast denial and resistance. A runner may go around a track exactly following all of Newton’s laws of motion. Then his cell phone rings with a call from his or her lover, and the runner turns around, violating all of Newton’s laws. Thus also, and for example, when math-designed chemicals are found to cause cancer, there is intense and belligerent denial that our underlying paradigms are at fault. Chemistry is supposed to create better not worse living. So do we guide cancer patients onto an opposite path, no. We give them yet more drugs and more chemical injections (chemotherapy) on the promise of a cure.

These very same chemicals, of course, that cause cancer. All of this is part of a deep cultural process of paradigm denial – with much at stake, our core worldview – but which eventually must give way to real truths.

Thinking along these lines, for decades now I have consistently veered away from the conventional, crude and deeply unwise, and taproot math-based vision of nature that misguides modern life. This is applied to nature most intimately for us in the healing arts – including for the understanding of nutrition. The common view is therefore that foods are just nothing more than carbohydrates, fats and proteins – all math-defined to the T. They fit again the bankrupt mechanical view of nature.

For me life does not work that way, which is actually obvious. Because I defend and argue for a life-centered vision of nature, it is much more important that foods be living, rather than dead – which is generally accomplished by cooking. Cut living things apart and they die. Thus also highly milled, oxidized, processed foods tend to be dead and decaying.  Why is that so? Because consciousness, at the core of life, is as I have said a thousand and one times – “the universal relationship of connection itself in nature.” So cut foods apart and guess what, the inner consciousness and life leaves.  If we don’t feed ourselves with life forces, we ourselves go a long a path of aging, becoming less conscious and dying. With that in mind here is some simple advice:

AGAIN AVOID RIGIDITY: Machine parts are rigid and the principles that organize the nature of a machine are opposite to those of life. Rigidity is thus anathema to life. Being too rigid even about eating the best of foods, raw and living, is in a sense anti-life.

Listen to your body and its feedback to you, rather than having just one way of eating or one narrow kind of meal plan.

LOVE IT, MAKE IT A JOY – Love what you eat rather than eat because you must. Put different and not overly hot spices in to make it sumptuous and wonderful for the palate and beautiful for the eye. Turn on some soothing, calming music with your meal.

TIMES OF MEALS: I think of myself as eating a couple of meals a day, when stirred to, and then snacking for the rest of the time to keep up my energy and blood sugar up and about even. I nibble a little here and there. I satisfy my buds and urgings.

SIMPLE MEALS  AND SNACKS: If there are too many, large-portioned ingredients in a meal, the bodies digestive enzymes get confused. Healing is a bringing to oneness, so an inordinate amount of complexity does not help the healing processes. If you mix a grain meal with fruits, there is a tendency to ferment. If you eat two heavy proteins at a meal, neither may digest well. If you drink too much fluid with a meal, your digestive enzymes may be diluted. You know you’ve done something not just right if a meal gives gas.

KITCHEN TOOLS – Use greatest kitchen tools of the trade, the best juicers, blenders, dehydrators and the like to make meals easy to prepare.

ROTATIONS AND VARIETY: Foods sometimes have natural inhibitors and lower energy organisms embedded – like bacteria and fungus. Our bodies, with a healthy immune system, can usually handle these if given an opportunity to wage one battle at a time. This applies especially to fruits because of the high sugar content that easily feeds lower life forms. Thus I snack often on simple fruits and rotate them from day to day to avoid infections and allergic reactions. I also cut up the fruits into small pieces and often put them into the dehydrator to nibble a little at a time.

RAW, ORGANIC, WHOLE, ALKALINE, NUTRIENT-DENSE, VEGAN LIVING, LOCAL, IN-SEASON: My preference is for foods that are local, organic, whole, living (sprouted or soaked), more alkaline and in season. I avoid animal products except occasionally honey. Some like fish-oil for health but this involves more violence to nature if the fish are killed in the process. I am not totally rigid on this or anything else, but follow such guidelines as a preponderance. See my many blogs on the benefits of a vegan diet. The China Study was conclusive, gathering data from millions of Chinese, and supported by animal studies, all pointing out an eventual harm of an even minor flesh-based diet. For a chart of the most nutrient-dense foods, see the work of Dr. Joel Fuhrman. Avoid processed, milled, irradiated, chemicalized and otherwise made unwhole foods.

VEGETABLES & FRUITS, PLUS: Fruits and veggies  form the foundation of my diet – and in various forms – salads, blends, juices, dried concoctions, sauces and so on. Next comes some spices in moderation and a bit of nuts, seeds, and legumes – and not too much of the latter because they are quite heavy or concentrated, as well as relatively acid foods that certainly need to be broken down to enter our fluid bloodstream. The life force within us is more simple, diffuse, flowing and full of light.

HYDRATION: Life travels in our fluids and thus is extracted best from water-rich fruits and vegetables and via their juices. Sometimes I drink them straight and at other times diluted and with spices and/or super-food powders. In the winter I especially like to add something warmer or hot, hot spices and hot water poured over raw ingredients, especially seaweed and veggies in soups.

Those are some of my most basic guiding principles. All the rest seems to fall into line.

Many of  you have heard about the incredible benefits of the food vegan diet.

There is ample data to support that.

ADVENTIST STUDY OF THE VEG/VEGAN DIET
There have been two major studies (a third is in progress) of the lifestyles of Seventh Day Adventists in California. By not smoking or consuming excess alcohol, eating a plant-based diet, eating nuts several times a week, engaging in regular exercise and keeping a trim weight, the average Adventist men lived 6 to 7 years longer and women 4 years longer.  Those most closing following this lifestyle lived even longer, up to 10 years on average. They also had greater quality of life as measured by their having less chronic illnesses. Compared to other Californians,  breast cancer rates, for example, were 85% lower and coronary heart disease rates 66% lower for men and 98% for women! Positive lifestyle factors were tracked including eating a plant-based diet (with legumes, nuts, tomatoes, and whole meal bread) along with 5 or more glasses of water.

Increasing the eating of red and white meat correlated, as with The China Study, a corresponding rise in cancer incidences.

Of note, the Seventh Day Adventist study showed that vegans outlived vegetarians. They especially had less cardiovascular diseases given their lower body weight. The average Adventist vegetarian weighed about 16 lbs less and the vegans 32 lbs less. The eating of nuts substituted for the eating of fish and fish oils to gather Omega-3 fats and proteins.

WHOLE-FOOD VEGAN vs. JUNK-FOOD VEGAN
In regard to the vegan diet, it was not so much emphasized is that one can be vegan and still eat largely junk food! Ultimately a major step is to shift the diet to whole plant-based foods rather than foods that are highly processed. Otherwise the most highly-processed sugar, flour and oils remain “vegan” and supposedly healthy.

STUDIES OF THE RAW FOOD VEGAN DIET
There a numerous studies available that touch on the raw vegan diet. However, there are several essential problems with most of these studies.

First most are too recent to evaluate the raw-food diet’s impact on longevity and long-term health. This is because the introduction of the raw-food lifestyle largely began in the 1960′s and 1970′s and only recently caught the attention of a significant population group in the past decade.

Secondly,  innovative diet centers such as the Hippocrates Institute (which claims to have helped more people to  reverse chronic diseases thereby) rarely publish studies. This may be partly for defensive political reasons. For example, Brian Clement, the director of the Hippocrates Institute, has yet to publish his landmark study made decades ago that compares a 75-80% raw to a 100% raw-food diet.

Thirdly, and most importantly, the few studies that are extant tend to be classically reductionist.  They analyze this or that very minute, narrowly focused chemical marker and in the classical style of the mechanical (death-ridden) view of nature. It is virtually anti-holistic. Thus many of these studies are largely worthless. Examples can be found at the anti-vegetarian beyondveg.com site.

Studying the most minute lab details – quite perfectly measured to myopically call a study “scientific” – and rather than gathering a whole (true objective) view of things, there’s  no real means to fathom why raw food diets represents such a significant breakthrough.

There are, however, some notable exceptions.

Welcome you to a very special Raw Summit Teleseminar, which can be

found online at www.rawsummit.com. The purpose of this Raw Summit

is to pass along cutting edge information about raw and living food

technologies for you to reach optimal health wellness, and success.

Today, I have an incredible guest on the line. He is the founder of the

Tree of Life in Patagonia, Arizona, author of many books and articles

about and around optimal health, holistic nutrition, and diabetes. Dr.

Gabriel Cousens, it’s an honor to have you aboard.

Hi everyone, this is Kevin Gianni, Optimal Health Expert, and I’d like to

Gabriel:

I’m very pleased to be with you.

Kevin:

in the life of raw…I’m sure it’s very few. Let’s just start by giving a brief

explanation of what the Tree of Life is and what you’ve done.

Good, so let’s start just for those people who might not know who you are

Gabriel:

down out of the nothing, this most amazing thing happen. There’s a voice

rang out and said, “You should learn to eat and live in a way that supports

the unfolding of the Kundalini energy.” At that time, I was basically

vegetarian meaning having dairy and very quickly became a vegan. And

over the next, those five or six years began to explore what’s the best diet

for spiritual life and it got clear working with thousands of people here,

India, and so forth, here being in the US that the best diet, the most

activating diet for spiritual life was 100% live-food diet. We got into it.

Then, what we saw was and then became 100% live foods in 1983.

Then, I noticed that just telling people about it didn’t quite do the job and

so we created in 1993, the Tree of Life Rejuvenation Center in Patagonia,

Arizona. We’re on 174 acres. We have the 260 degree view of the

horizon. We’re on the a mesa and it’s an integration of the spiritual life

with the live food as one of the six foundations for enhancing spiritual life

and feeding the Kundalini energy. What’s Kundalini energy? The

nondual, holographic experience of our oneness, of I am that. It’s

awakened by shaktipat, which is the descent of grace that awakens it and

what is interesting is when people…here we do spiritual fasting as well as

spiritual detox – as well as fasting detox programs. We have sacred

relationship courses. We have a conscious eating course. We have a

course which is a kind of form of Western Jnana Yoga called The Zero

Point. We do a lot of Essene Training; we have a Priesthood Training

Program which their foundation was live foods and many other programs.

Those are the main things that David Wolfe and myself do a very special

retreat on July 4th where we…just David and I, plus we have all kinds of

entertainment, but we do questions and answers primarily to help people

In 1976, I had an awakening Kundalini and a message and as I cameFor more great secrets about the raw and living food lifestyle, visit

www.rawsummit.com!answer all the questions that you can’t get in books and together on this,

it’s really a lot of fun.

So, we do a lot of work that way. But the Tree of Life is designed to help

people transition from the culture of death into the culture of life. Now

what is that? That’s the essence of the whole thing. See the culture of

death is living in separation from our own soul, from the living planet and

from the people around us. It’s the belief of better looking chemistry,

pharmaceuticals, pesticide, and herbicide soil. It’s when where we are

really disconnected from our own self and the living planet.

The culture of life is about living organically, feeling your oneness with the

living planet with all beings, being really moved by love, live by liberation,

live by love, and it’s also obviously include living foods as part of it. And it

is about creating and living in that sense of unity and beauty and a real

deep connection on the so level with yourself and all people with very

different paradigms. The culture of life has to do with better living through

better living, culture of death has been living through chemistry and – it of

course doesn’t work. And symptoms of culture of death are chronic

disease, misery, depression, anxiety, and separation from life in general.

Diabetes which is we’re doing a lot of work right now is a beautiful

example of a symptom of the culture of death. Its pandemic, what’s the

result? What do you get from, you know the culture of death? You get a

meat-centered diet and you get a high sugar, high junk food diet, lots of

pesticides and herbicides, you get an economy that’s not about health

and well-being for the planet, but about the wealth for a few versus the ill

health for the many.

So, all these things are part of what’s going on. When you kind of get it

you see the whole picture, so what causes diabetes? Dr. Cleve out of

England, he was head of the British Navy, the medical aspect of it,

studied all different cultures and he found that 20 years after white sugar

was introduced, he had outbreak diabetes.

Other research, in addition, has shown that cooked animal flesh and fat

significantly contributes to diabetes and then we also have trans fatty

acids and we have pesticides and herbicides, and also heavy metal

toxicity are kind of the main issues that they result in your obesity, 90% of

diabetics – type 2 diabetics are obese for example.

So, that lifestyle that comes out of that, of the junk food, the white sugar,

the white flour which is filled with relaxin which is actually something that

actually destroys the beta cells in the pancreas, all contribute to diabetes

which is really a pandemic over 240 million people in the world have

diabetes and about 3 million people a year die from it, that way more than

the AIDS population. It’s an understanding and the projections are even

more amazing and that in some parts of the world, they expect 100%

increased in the next 10 years like in Central America.

And New York City, for example, actually has the highest rate of diabetes

in the country. In the last 10 years, its rate of diabetes increased to

140%. In the country in general, 80%, well that’s significant and what

we’re seeing in New York City is that it’s related to the junk food and poor

lifestyle, but also there is a class and a race part of it.

Generally speaking, Latinos have twice as much diabetes as Caucasians

and slightly though less than twice in the rate of Native Americans and

Afro Americans and slightly more than twice are Asians, you know in

terms of genetic tendencies.

Kevin:

Okay.

Gabriel:

anywhere in the world than, excuse me, India has more diabetics

anywhere in the world, China is second, US is third. Now, what’s the

point? The point is we are able to reverse diabetes. We’ve developed a

program here at the Tree of Life where we’re able to really released type

2 diabetes in a very short time. In one to four days, most people are off

their medications and even if their blood sugar was unmanaged like the

normal is about 85 and these people are running 300, 350 of blood

sugars on medications and just a very short time, they’re dropping to 150,

120 and off all medications insulin and so forth in one to four days. We’ve

seen people completely reversed in 2 weeks.

Now, let’s qualify what we need. We can drop it with our program, the 21

day program. We fast for a week on green juices. We do – we have

certain supplements but the real test is sustaining it over at least six

months before we consider somebody is healed. So, we reversed the

physiology, okay we can do that, but are you able to sustain it and that is

where we go really into the culture of life versus death because people go

back in the world and say, “Well, you know what’s wrong with little meat?

My friends are having meat like can I have some meat? Why not a little

sugar? And it’s hard.”

So, what we’ve done now in order to make the program successful is set

up monthly kind of gatherings all around the country and Alive with

Gabriel which is a way of tuning in where we do spiritual questions and

answers and nutritional questions as support because the shadow of the

culture of death is very, very powerful and so the struggle is can people

make the transition from the culture of death into the culture of life and

that’s really the essence. Live food is about the culture of life. That’s the

beauty of it. Now, what also makes our program work is that we…it’s a

100% live foods to get started and what that does is that stimulates the

anti-aging, anti-diabetes, anti-oxidant, and anti-inflammatory genes

literally and when we do all live, we get a very powerful boost into the

reversing of diabetes because diabetes is a downgrading of our genetic

expression. Let me explain what that means. You have the genotype

and you have a phenotype. Genotype is what we call your hard drive in

the computer.

the phenotype is your actual expression. If you live a live-food lifestyle,

you will not express diabetes. You will keep a genotype – a phenotype

that’s really healthy. And so what we do with the live-food diet is the

foundation of basically turning on the healthy phenotype and turning off

the diabetes phenotype, genetic expression. Now that’s the key to the

program. That’s why it works.

phenotype is turned on and then you turn it off using live foods and then

someone goes back to the culture of death as you were talking about. Is

it more readily turned on again?

: And once it’s turned on so let’s say someone comes to you and theGabriel

: Yes because the body has some familiarity.Kevin

: Okay.Gabriel

switched around so much, but it still does it and thus – will do it.

: You can keep bringing it back. I mean, the body does not like to beKevin

them, correct?

: Right. You talked about Six Foundations. You know living foods is one ofGabriel

spiritual fast where we’re meditating twice a day, we’re doing a – where

we Kali Ray Tri yoga which is a very high prana, yoga that supports the

Kundalini. Okay…

: Living foods and spiritual fasting is one especially in a certain way is theKevin

: Um hum.Gabriel

foundation is building prana in general…

: Once we get past the spiritual fasting and the live food, the secondKevin:

Um hum.Gabriel:

includes pranayama, breathing exercises. It maybe T’ai Chi, Qi Gong,

sacred dance, all of them are great. They all build the prana. Third is

service and charity because when you’re in service, you feel a heart

connection to the world.

…and that includes like all yogas, but we like the Kali Ray Tri yoga and itKevin:

Okay.Gabriel:

a specific group whatever. Reading the great scriptures and be inspired

by them. There is a course I teach called the Zero Point which is the

Western Jnana Yoga, the yoga of the mind which is very important. And

then also being in nature can be very important. Those are all really

good. Next is silence, meditation, prayer, mantra repetition, and chanting

Fourth is spiritual inspiration, that’s with a teacher, with a general group orFor more great secrets about the raw and living food lifestyle, visit

www.rawsummit.com!and the sixth is the awakening of the Kundalini known as the shaktipat.

Gabriel here was empowered by his teacher, one of the – he had two

teachers had meaning they both have left their bodies. So I looked at it

and it empowered me to awaken the Kundalini. So you do all those

things and those are the Six Foundations that nourish the unfolding of the

Kundalini when it ultimately takes into merging in the crown and chakra

and you experience the oneness that we were meant to be.

Kevin

purpose of that?

: When you talk about building prana, what do you ultimately think is theGabriel

Six Foundations I’m going to answer your question a little bit of sideways,

okay?

: Well from my point of view, in my book Spiritual Nutrition, we look at theKevin:

Great.Gabriel:

They are a lifestyle to be lead. Okay? You are not going anywhere. You

are just living a lifestyle that brings…that quiets the mind and builds the

vessels to hold the increased prana or energy. Okay?

The Six Foundations have two purposes. They are not spiritual practices.Kevin:

Okay.Gabriel:

do? Prana moves the Kundalini to the system. It builds the life, the

spiritual life force energy and in that way eventually purifies the whole

system, that’s why we’re building the prana, and then eventually when it

is purified it merges in the sahasrara chakra. Now that’s the idea. Think

about it this way, when you start the Kundalini oasis, the fire under the

log. It smokes, it sputters, you know it smells.

So, now as we build those vessels to hold the prana, what does pranaKevin:

Uh hum.Gabriel:

the fire, right?

But eventually the fire is going and you keep burning and putting wind onKevin:

Yes.Gabriel:

eventually that log, which was impure so forth and so on become sacred

ash and then the prana or wind comes and blows it away and all is left is

pure being. That’s how the prana works.

The wind is prana. It keeps the fire going which is the Kundalini andKevin:

living food?

Got you. When…so you’re saying it’s just not enough to cleanse with justGabriel:

It’s enough to do it if that’s how you want in your life.Kevin:

Got you.For more great secrets about the raw and living food lifestyle, visit

www.rawsummit.com!Gabriel:

to merge with God. Well it just depends on what you want. Many people

in the live food or in life, it’s enough. Hey look, I can feel healthy, I got

more energy, I got more sexual energy, I can do more things, and that’s

enough for them. What Gabriel has brought into the live-food movement

is let’s extend this a little bit to the purpose of life which is to know God. If

you are interested, this is what we are doing and what we’ve done with

the book’s conscious eating, spiritual nutrition, Rainbow Green Live Food

Cuisine has looked at all the let’s say potholes on the road so that

everybody will be successful on 80% to 100% live foods. That is basically

what we are saying.

But at this point of life, from Gabriel’s point of view here is to know God, isKevin:

Uh hum. What happens when you know God?Gabriel:

Say it again, when you know God?Kevin:

Yes. What happens?Gabriel:

no “you” left.

You heard me talking in the third person. When you know God, there isKevin:

Okay.Gabriel:

complex disappears and you will understand you’re a central nature

which is that.

There is only that and so you are what we call the body, mind, I amKevin:

Okay.Gabriel:

And there is no you, there’s no I there.Kevin:

So…Gabriel:

the world changes and you feel the essential unity of who you are, the

essential love of who we are, and you feel what we call non-causal love.

You become a third person in the sense and you’re whole perception ofKevin:

Okay.Gabriel:

contentment and that’s nothing. It’s not a yoga practice. It is just

something that happens. It’s also your natural emotions and it’s a deep

feeling of peace that goes on and you that deep unity awareness. That’s

what happens.

And the reason non-causal peace, non-causal joy, and non-causalKevin:

And…and…Gabriel:

Roughly speaking, more than that happens.Kevin:

most people don’t have that experience?

Now how do you function? Maybe, how do you function in a world whereFor more great secrets about the raw and living food lifestyle, visit

www.rawsummit.com!Gabriel:

Better.Kevin:

Okay.Gabriel:

balanced in your everyday life. You are not getting stuck on all the small

things of life and you have more energy and clarity to be able to deal with

the endless complications of being a human being in our complex, terrorridden

society. So you function better. You have more joy. You’re more

turned on to life. It’s like you are experiencing life as the expression of

the Divine and all life becomes a Divine service or sacrifice into the

Divine. Well it’s a very turn on way to live. It’s very true. It’s basically a

complete, ongoing, concrete experience. We are not talking just

sexuality. We are talking about the whole world being the arrows of the

Divine radiating right in your, you know radiating and you are just

radiating with it. It’s a very different way to live.

Why? Because when you know the deep truth, you are much moreKevin

through it? I mean there must be – there’s obviously a spiritual practice

through how you go through the day. Can you explain them?

: How do you go about your day? How do you start and then moveGabriel