Ecstatic Beings

• December 9, 2012 • Comments (5)

Photo: Jason Spoor

Are you ready to say yes, I commit to living my life in Ecstatic Bliss…I commit to creating a tidal wave…that will sweep the world and create the revolution we are all yearning for. Let’s stop working for the machine and start living for the sunrise…Walking barefoot on the earth with our heads in the stars, loving every fleeting moment of our eternally crazy lives,’ Kate Magic and Shazzie, raw food extraordinaires, from Ecstatic Beings (2009).

Many people in colourful ways are trying to get ‘raw’- to the simple, core, source of things, to help reach a more natural state of being. We do this through our daily choices; where we buy our food, if we shop within local communities or superstores, whether to cycle, recycle, or work closer to nature, and how to reach that internal place of stillness through a practise we choose. By exercising our free will and opening ourselves to experiment, we can align with a more conscious way of living. Raw food, eating food as close to its source as possible, represents just that; it is one aspect on the spiritual path that helps keep us awake and bursting with energy, every day.

People have been exploring raw foods for years, combining ingredients best suited to their bodies for general health reasons, or healing of the digestive system, for emotional wellbeing, sustaining of energy, or intuitively feeling that this is what the body needs. This is a crucial time to really dig deep and clear our bodies, especially with all the incredible shifts happening around the world. ‘You are assisting your body in tuning into its own wisdom which is aligned with that of the earth…raw foods help our bodies vibrate at the highest possible frequency; eating this way unlocks the potential within us to become more fully who we are,’ says Kate Magic in her book We Are Raw Living (available as a free download www.rawliving.eu).

Eating raw helps to re-balance the stresses of modern life so that we can stand in all of our glory and move forward with this dawning of a new age. Consuming dense, artificial, mass-produced food contributes to sluggish behaviour. By consuming pure plant foods at their most natural state, enzymes stay intact and the direct light of the mighty sun enters our system at a greater rate. Max Tuck (www.therawfoodscientist.com) is a scientist, nutritionist and author, and graduated from the Hippocrates Health Institute in 2006, a leading natural and complementary health care establishment in the US. She has eaten raw since 1998. Before this, she was diagnosed with a life-threatening virus and the medical profession wrote her off. She was determined to change her diagnosis with living foods and exercise: after six months her virus had completely gone and she started road racing. Over the years she’s gone on to run two marathons, practise karate, and climb Mount Kilimanjaro, the highest free-standing mountain in the world!

‘Firstly, I had to take personal responsibility that I screwed up,’ says Max. ‘As a scientist, I know that drugs don’t get rid of viruses; a virus has to be eliminated by the immune system. The normal ‘5 a day’ (of fruit and vegetables) didn’t sound like much, so I ate 20 a day and saw rapid improvements.’ Max made plenty of mistakes along the way, but she remained focused on optimum health, longevity, and eating for best brain activity. ‘When our brains aren’t working because they’re not fully nourished, we act on the lower lizard-brain which feeds aggressive and addictive behaviour. We don’t use the two big hemispheres we have…Meat and dairy are quite poor sources of protein linked to more degenerative diseases…wheatgrass is a complete protein with an alkalising effect. Some of the ancient Indian Sages frowned on eating meat as it detracts from spirituality, creating fear and doubt in the mind.’ If we can train the brain to change its mental constructs of food, we can improve the human experience. Exercise goes hand in hand with living foods, helping to remove arterial sludge from previous eating habits and make the heart run more efficiently.

‘The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift,’ Einstein.

Food for thought; feeding the brain

Some favourites: Dark green leafy vegetables such as spinach, watercress, rocket, cavalo nero, kale, and chard have a well-balanced spectrum of proteins and minerals, and balance blood sugar levels. Nuts and seeds (soaked first are easier to digest), hemp seeds, alfalfa, sprouts, sea greens (wakame, nori etc.), avocados, chia, cacao, flax, wheatgrass, bee pollen.

Alkalising algaes like spirulina and chlorella are good for the gut, easing stress and negative emotions. They have naturally occurring amino acids, fatty acids, vitamins, minerals, and loads of protein. They are available in powder and tablet format.

Adaptogens and Superfoods (which grow in locations very close to the sun) help us to adapt to environmental pressures and grow strong; maca, aloe vera, reishi mushrooms, ashwaganda (Indian ginseng), and goji berries.

Green Juices are a daily favourite. Ingredients could include celery, cucumber, sunflower greens, pea shoots, ginger or garlic (for taste and circulation) or kale, cavolo nero, with occasional shots of wheatgrass.

Sprouts are maximum nutrition for minimum pay. They are balancing, have trace minerals, and nutrients that are highly potent against diseases. They fill you up and are easy to grow.

How to Sprout

Fill half a jar with the desired legume (e.g mung beans, lentils, chickpeas, adzuki beans), then fill the jar with water and leave over night.

Next morning, rinse and drain the legume, put them back in the jar, and rinse and drain them in the evening.

Rinse and drain for two days as the tails start to sprout. Start eating them when the tail is about the same size as the legume. Put them in the fridge after this point as they’ll continue to grow. Simple, easy, enjoy!

Suzanne Karri studies with the Institute for Integrative Nutrition (IIN), the world’s largest nutrition school based in New York (www.integrativenutrition.com). ‘Modern medicine isn’t working for western diet-based diseases,’ says Suzanne. ‘This course has made me realise that as a society we’re eating our way to our grave.’ Suzanne found that her life completely changed when she started eating raw. ‘As I got rid of all the toxins and dead food, I began to get in touch with myself again. I have much clearer thoughts and I’m able to make quicker decisions.’

Raw foodies create a ripple effect because they feel so good and want to share it – but that doesn’t mean forgetting everyone else. ‘I don’t make a big issue if I go out for a meal,’ says Suzanne. ‘I will always ask for leafy greens and eat a big salad with my main. When I go to a friend’s for dinner, I make a raw cake so we’ve all got some goodness (see recipe below). It’s good to play around and meals should be enjoyable. I believe in balance and living in the moment.’

Kate Magic has been experimenting with raw foods and superfoods for over 20 years and has inspired many people with her eclectic books. She is passionate about living foods as a spiritual path, and like other practices that involve stripping down layers, she advises to take things slowly. ‘It’s easier for people to focus on introducing new things rather than giving things up. The body doesn’t like to rush so be realistic, start 50% raw. This is not an overnight thing, it takes commitment. It’s all about loving yourself on all levels and putting the very best stuff that you can into your body. It’s not about beating yourself up.’

Changing habits is a gradual process and everyone has different needs. Staying aware that you want to consume items that mirror your path helps the journey flow. ‘You know the most common thing that people say to me about the benefits to going raw? It’s happiness,’ says Kate. ‘We all experience an extraordinary surge in vitality, clarity and enthusiasm for life. When you do things from the heart, from truth and conviction, magic always surrounds that….If you change what you are putting into your body, you have to change with it…And it’s totally fun!’

I have experimented with raw food for a few years now but never quite taken that next step, my preconditions and excuses getting in the way. Now I feel ready. Luckily for me, I have a forward-thinking, compassionate, beautiful older sister who has paved the way. She has been combining a 50-70% raw diet with superfoods, regular exercise, and a conscious commitment to positivity, for about four years now. This has calmed her mood swings, eliminated ‘brain fog,’ and is clearing her skin. ‘I always have more energy when I eat a higher amount of raw food,’ says Alex. ‘I feel my best when I have two green juices a day…don’t excuse yourself from the life that you’re meant to be living…raw food is exciting because of the way it tastes, the way it makes me feel, and because its versatile. It is Divine life force energy.’ Alex and her partner have a raw food product, Soul Good, coming soon…

This movement teaches us to be more self-sufficient, encouraging to ‘grow your own,’ and to remember that everything is energy. Once you start, you’ll notice the positive effects on your relations and wider community. People understand now more than ever that real change is in our hands. This is the time to break through past blockages, reveal our true essences, and be in the present: we have the power to heal, protect and build our new world – if we choose to.

So ask for a decent blender or juicer for Christmas!

Alex and I decided to have some fun….

Kate Magic’s ‘The Ultimalkaliser Soup’ (from Raw Magic by Kate Magic, 2012’)

Serves two

You need a blender

Takes 10 mins

This soup contains everything you need to alkalise and energise; barleygrass and wheatgrass are just about the most alkalizing foods there are.

1 ½ cucumbers

100 g or ¾ cup shelled hemp seeds

1 tbsp apple cider vinegar

½ tsp crystal salt

1 tbsp wheatgrass or barleygrass powder

1 tbsp nori flakes

(We added a little chili, red onion and avocado)

Chop the cucumbers into pieces that will go into your blender happily. Put them in with the hemp seeds, vinegar and salt, and give it a good blend until you have a liquid with no chunks of cucumber or bits of hemp seed left. Add the wheatgrass or barleygrass powder and give it another quick whiz. Warm gently if you like, not enough to boil it (below 42 degrees keeps all the valuable enzymes and nutrients alive). Serve sprinkled with nori flakes.

Suzanne’s Raw Choc Cheesecake

Serves 4

You need a food processor

Takes 15 mins

Base: ½ cup walnuts
½ cup almonds
4-6 dates
Vanilla pod
Pinch Himalayan Salt

Top
½ cup water
2 cups of cashews soaked (1hour)
¾  cup cacao powder (or cacao nibs)
Cinnamon
Himalayan salt
2 tablespoons melted coconut oil

Goji berries or fruit to decorate

Base: place nuts in food processor, add vanilla seeds, salt, and blend until crumbly, but not too powdery…it should have some bite! Add dates one by one, remove from bowl and press firmly into a cake tin. Leave to set in fridge.

Top: rinse cashews and combine with all the ingredients except for the coconut oil. Blend until smooth and creamy. Slowly melt the coconut oil on a low temperature so it turns to liquid, then add it to the other ingredients and blend. Spoon the mixture over the base, chill in the fridge until firm – can take 6-8 hours or pop it in the freezer if you’re short of time!

Made with love!

 

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Category: Articles, Consciousness, Seeds In The City

Kristina Georgiou

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Kristina Georgiou worked for Metro newspaper and is currently a freelance writer, most recently working with Positive News and Spirit & Destiny magazine. She writes about holistic health, food, travel, music, the environment - and in particular the 13 Moons calendar, a modern 'natural time' method of living, based on the mathematical insights of the Maya. This she learnt while travelling in South America, and she enjoys giving readings and making arts and crafts aligned with this consciousness. Her passion is music - she is most happy singing or playing instruments, or studying geology and astronomy, travelling, working with the Earth, living with communities, immersing in local culture, writing poetry and spending time with her beloved Greek Cypriot family. She enjoys campaigning for the environment, community and future.

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Comments (5)

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  1. peter says:

    Really interesting article, not sure how I am going to get hold of Himalayan salt though? I struggle walking up Muswell Hill.

    • Kristina says:

      That is a big hill! Thanks for your comment. You can buy the salt from many alternative health stores, big and small. There is a Planet Organic in Muswell Hill – just opposite the church on Muswell Hill Road. Himalayan Pink Crystal Salt has over 80 essential minerals and trace elements – much more flavour to your food 🙂

  2. nice article…check it out!

  3. […] might also like: Ecstatic BeingsWhat Are The Effects of GMO? Food and Depression March Against Monsanto – 25th May 2013 [Watch […]

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