Living Foods for Vibrant Health

There is a great difference between cooked food and raw food. Though cooked food provides the basic nutrients of starch, protein and fat, as well as minerals and some heat-resistant vitamins, it doesn’t provide enzymes. Heat, when it rises above 48 degrees Celcius, kills enzymes.

Often, at least in overcooked food, the molecular structure of proteins and fats are changed in such a manner that they become difficult to metabolize, especially without enzymes. This is why we refer to food without enzymes as dead food.

Enzymes are called the "sparks of life." They help with metabolism to make the nutrients available where needed in our bodies. All fresh, raw foods supply enzymes, and that’s why we call them "living foods."

I always include some raw food or fresh-pressed juices even with cooked meals. This is most important in springtime after a long winter of eating enzyme-deprived food. Spring offers a great variety of wild leafy greens that are suitable for juicing. Dandelion, stinging nettle, sorrel, wheatgrass, parsley, watercress and many others provide us with chlorophyll and lots of iron for spring blood cleansing and rejuvenation.

–Christel Gursche

Grass Wonder Juice

Raw Energy Drink

CBC Juice

Walnut and Four Greens Saut

Dandelion Salad With Navy Beans