Page 14 - TempleFood_eBook_Master_December_Proof4.indd

toward the better can be a form of personal
victory! The idea is to get started with what’s
available today, right now, moving at a pace
that works, being grateful for the process of
discovery, and celebrating when new levels
of progress arrive. Over time, setting the bar
a little bit higher, increasing the amounts of
nutrients taken in (for example from juices),
adding in detoxif cation herbs, fasting, or
working with a health care professional, may be
what it takes before radiant health bubbles up like
a pure mountain stream.
Tools for Getting Started: To begin food
preparation you’ll need some basic kitchen
equipment: a good sharp knife (we use a
ceramic knife), cutting board, veggie peeler and
grater, and some bowls for mixing and serving.
A juicer, Vitamix or blender, food processor, and
dehydrator are all wonderful tools, but these
aren’t necessary to get started. When Rex and
I began eating mostly raw foods we purchased
the more expensive items over a couple of
years as we could afford them.
Making Changes: This can be as simple as
switching from white f our to whole grains,
from all cooked foods to 60% raw foods (just
a smoothie and a salad a day!), from roasted
nuts and seeds to soaked or sprouted nuts
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and seeds, or by drinking fresh raw juices and
pure water in place of bottled or carbonated
beverages. Just listen to the inner guidance—it
will bring truth and knowingness into your
whole being. Tip: If you’re serious about going
raw, remove all the packaged and canned foods,
and store it in a box in the basement or garage,
or give the food away. We did, and it really helped.
The Kitchen: Keeping the kitchen well
stocked is important because intuitive food
preparation works so much better when
everything is at your f ngertips. Fruits can ripen
in bowls on the kitchen counter or on the
dining room table adding beauty and fragrance.
Veggies and greens are stored in the fridge.
Wheat grass can grow on a windowsill. A
selection of herbs and spices is great to have
for savory sauces and dressings. We stock
olive, walnut, and coconut oils, nuts and seeds
for soaking, grains like quinoa, millet, wheat
berries, and buckwheat for sprouting—as well
as seeds like clover, sunf ower, and alfalfa for
making green sprouts. Our favorite workhorse
appliances are a Hurom Juicer, a Vitamix (for
velvety smoothies, soups, dressings, and nut
butters), an Excaliber dehydrator, and a Cuisinart
food processor to make chopping and grinding
veggies and nuts a snap.