Christian Bates

So far, my Mexican Fiesta Week has included the following raw, nutrient dense items:

White Nacho Cheeze

RawFried Beans

and the Edible Goddess’ Addictive Spirulina Guacamole

Now we need the “meat” in my Spicy Meat-Free Ground Beef recipe:

2 Cups Pumpkin Seeds, soaked 1 to 24 hours

1 Tablespoon hemp seeds

1 Tablespoon Unpasturized Miso of choice (Chickpea Miso in glass is the best!)

2 teaspoons medicinal mushrooms extract powder (your choice: shitake, reishi, chaga, etc)

1 teaspoon Cumin Seed or Dried Chipotle

1/2 teaspoon sea salt

1 medium-sized Garlic Clove, peeled

Blend in a food processor until somewhat creamy and sticky. Then add:

1/4 Cup heirloom tomato, sliced

1/4 Cup Sweet Pepper, sliced

Blend lightly, having the tomato and pepper remain in small chunks.

I will post one more Mexican Fiesta Week recipe! What type of raw dish do you want me to make with a delicious superfood twist: Mexican salad? Salsa? Tortilla? Raw Mexican Dessert? More than just one more recipe? Comment below!

…Continued from Mexican Fiesta Week part 1: RawFried Beans (Bean-free Mock Refried Pinto Bean Recipe)

Need something to add to your salad? Having a party? Need something hearty and delicious for any reason? Then make my raw dairy-free White Nacho Cheeze! You have the option of adding chia seeds (rich in beautifying omega3 fatty acids) or fresh aloe vera (rich in skin and organ-healing sulfur and immune system healing polysaccharides) to this recipe, either one makes the cheeze creamy and fluffy.

Blend the following in a high speed blender until creamy:

1 Cup Organic Brazil Nuts, soaked 1 to 24 hours

1/2 Cup Organic Pumpkin Seeds, soaked 1 to 24 hours

1/4 Cup Spring Water

Juice of 3-4 Large Organic Lemons

2 Tablespoons Organic Cold-Pressed Olive Oil

2 Tablespoons Organic Cashews, soaked 1 to 24 hours

1 teaspoon Chia Seeds OR 1 Tablespoon Fresh Aloe Vera Inner Gel

1/4 teaspoon sea salt

1/8 teaspoon organic jalepeno powder OR 1/4 teaspoon fresh organic jalepeno

2 medium-sized garlic cloves, peeled

If your blender does not “grab and vortex” the ingredients, add a little more spring water or lemon juice and/or use your blender’s plunger rod. Serve on salad, with organic vegetables, and/or with these:

RawFried Beans (Bean-free Mock Refried Pinto Bean Recipe)

Addictive Spirulina Guacamole

Click for Mexican Fiesta Week part 3: Spicy Meat-Free Ground Beef

This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.

Blend in a food processor until creamy, usually a few minutes of blending:

2 1/2 Cups Organic Sunflower Seeds, soaked

1/2 Cup Organic Cold-Pressed Olive Oil

1/4 Cup Fresh Tomatoes or Sweet Pepper of choice

1 1/2 Tablespoons Sesame Tahini

1 heaping teaspoon Sea Salt

1 teaspoon Cumin Seed or Dried Chipotle

1 medium-sized garlic clove, peeled

OPTION: 1/2 – 1 teaspoon Reishi or Cordyceps Mushroom Extract Powder (I like using the Fungi Perfecti mycelium, Shaman Shack Extracts, or Surthrival’s Mushroom Extracts)

OPTION: After blending until creamy, add in 1/4 Cup chopped Organic Yellow Onion, and blend in for a few seconds, keeping the onion chunky.

This truly decadent recipe only gets better with Addictive Spirulina Guacamole!

Serve with a large raw salad made with garden or farmers market greens, or make as a snack scooped with celery or your favorite raw crackers.

If you make this often, you will grow your taste for fine mineralized cuisine, gain and keep the energy that comes with consuming the polysaccharides (slow burning healing sugars) of medicinal mushrooms and quality raw oils (slow burning, beautifying, does not stick to your ribs) of well sourced seeds and olive oil. Enjoy!

Mexican Fiesta Week part 2: White Nacho Cheeze! (Dairy-free!)

Have you noticed the attention to detail in raw food, superfood, and drinking water lately? We are in a health journey now where we are putting together the more refined pieces of our nutritional protocol and in the way we live with the Earth. It is no longer about “I eat healthy,” “I workout on the weekends,” “I recycle,” or “I donate to charities” anymore. There is a much deeper call now, one that demands a paradise level of health, and a Utopian connection with what each of our personal missions and visions for ourselves and the world are.

I have noticed that my attention to detail in quality about the raw foods, superfoods, and water that I drink has each year become more refined, so much so that I wonder how I ever managed before, given what I now understand about both the amazing (and fun!) aspects in food and water quality and about the hidden abominations in quality of the food, water and environment we eat, drink and live in.

When I first became extremely interested in truly healthy food (and “went raw”) years ago, I had my fair share of rancid walnuts in the bulk section of natural food stores, superfoods that had fillers in them, and I drank tap water. I thought I was so pure, but I was falling for many of the booby traps. One of the most important evolutions I had was that I soon updated to poorly filtered tap water. I thought I was on the cutting edge by doing that. Then, with some updated knowledge, I upgraded to aquifer water and spring water bottled in plastic which was definitely a step up. And now finally I only drink fresh spring water bottled in glass.

I have since even more recently discovered that many springs out there are actually holes dug into the Earth next to naturally occurring springs, and thus they are an aquifer water, which is like a cross between a natural spring and a human-made well. Compared to a wildly-flowing spring, aquifer water seems to lack a certain amount of magic and can sometimes contain bad calcium (lime). Most bottled spring water is actually bottled aquifer water. They might taste good to your average consumer, but if you have stumbled onto my blog you might have questioned the actual healthfulness of shelf-sitting, light-and-heat-exposed bottled spring water. (Just so you know, there is a unique brand of true unprocessed spring water that still has magic in it: RawLivingWater.com)

Can I find natural, cold drinking springs near my home?

There are many naturally occuring springs where I live, on Mt. Tamalpais. A few gush right out of rock – perfect for filling up a glass jug – and many trickle out of dirt and are not potable. Most of the springs are a brief hike away. The most important water sources for us at this time are the ones alongside a road near one’s home (or for the few: the one’s on your or someone’s property, feeding into the house). This way you can fill 20-40 gallons or more at once into your car, so as to only have to fill up a couple times per month, and of course to have the leverage of your vehicle.

There are three springs on the road that I am aware of in my county, Marin, which is just north of San Francisco across the Golden Gate Bridge. I enjoy filling up from just one of these springs every week: Red Rock Beach spring. It is not a true ancient spring as it is actually a horizontal hole drilled into the cliff side to relieve erosion pressure on the cliff next to the one flowing natural spring beside it. The “spring” is therefore almost an aquifer water, but, fortunately, there are many naturally occurring trickle springs right next to it, so in this unique case the water is actually excellent, and low tds (no “minerally” hardness like that of your average water well.) The issue with this spring is that, in a Utopian society, we would have “boxed” this spring a long time ago. The water gushes at a few gallons per minute out of clean rock, so it does not have to be boxed, but it would be so much nicer, as I would no longer need to bring my own copper pipe to channel water from the fissure, or “eye” of the spring, to my jugs.

What is boxing a spring anyways?

Boxing a spring implies correctly placing a stone wall in front of or just downhill from the spring, sanitarily trapping all the water behind the wall so that it all flows out one pipe cemented through the wall. Correctly done, it directs the water right into a fill up zone (a water fountain) thus increasing the flow rate into your bottle (so that you don’t have to spend all day at the spring – not that there is anything wrong with that), keeps away erosion, helps keep away rodents from contaminating the water, and – my favorite – if the box is made with some nice craftmanship, it looks like and becomes a beautiful fountain, the perfect centerpiece for any town or park.

There is a second spring in our county – one on the road – that was extremely popular prior to the 1980s when at some point it was privately closed down. All over the world, springs that become popular get shut down, just as in this example: Longislandpress.com/2010/06/17/residents-fight-to-keep-spring-in-cold-spring-harbor.

The third spring-on-the-road that I am most interested in, has been abandoned. This spring was boxed but has been purposely neglected until moss covers the fountain; the box trap has eroded and filled with sediment, letting bugs and slugs contaminate the trapped still-flowing-after-thousands-of-years water. The actual spring water is still perfect, but impossible to drink from sanitarily do to the erosion, partially caused by the road.

I am currently searching for all the historic knowledge on this drinking spring, so that I can find the logistics for restoring it. As you can see from the pictures, this spring has two parts: the fountain and the box. The fountain is a beautiful piece of craftsmanship now covered in moss. You can see that beside the main fountain pipe are two concrete turtles who have small copper pipes coming out of their mouths. If this fountain were successfully connected back to the box, the fountain would have 3 spouts of water coming out all at the convenience of a large car pullout, under the canopy of redwood trees. What a vision! How good it will feel when we restore this spring. And, to restore other abandoned springs just like it all around the world!

This spring’s box is uphill from the once-piped-to fountain, as the perfect place for the box (needs to be near the eye of the spring) is different from the perfect place for the fountain (situated closer to the car pullout). The box is eroded, full of sediment and dead slugs. It needs to be completely redone. It is flowing though about two gallons a minute. If officially approved and contracted, this spring could be restored very quickly by specialists.

With the exception of FindASpring.com, your local spring information is often NOT a Google search away. We get to ask the locals instead, people who have been around for a while, especially the local 50 years of age or elder folks, will be key in giving you clues so that you can be the mystery unveiler on the past and present of springs in your neighborhood. Start asking. Chances are you will find that your neighborhood has lots of micro climates, landscapes, hills, mountains, forests, summits and valleys where springs dwell. Most creeks have a spring head that fuel them where water comes from out of the Earth pristine, not just from topical rainfall. Take an off-trail hike up a creek and see what’s up there. Just note that if you find a spring that is a trickle spring coming out of mud, I don’t recommend drinking from it as it may contain rodent fecal matter that has water born disease. But if you find a spring coming right out of rock, and the spring has no development above it, then its a good chance the water is perfect right out of the ground. Visit the videos on FindASpring.com on ways to test spring water for its drinking quality.

You may find springs that were once boxed but have been abandoned. The non-profit nature of springs combined with municipal profit, control, and secondarily, “liability issues” makes it so that springs get legally halted so that the local people are forced to drink for-profit toxic, denatured municipal tap water. As well, you may find wild springs that are just asking to be boxed into an awesome fountain, but the powers that be combined with the local population’s lack of awareness about the cruciality of spring water halts such a vision!

Here is why this is a public service announcement: I am asking you to spread the word on how to take back our birthright of having gushing, convenient and pristine springs always nearby.

There are three public health hazards:

1. Tap water is just about always contaminated with chlorine, fluoride, heavy metals and anti-metallic substances, lime and nano-bacteria. Even when filtered, the water isn’t living, and thus a filtered water drinker is filtering 70% of their bodily consciousness, if you know what I mean. Start where you are at, and step by step make audacious changes for the better.

2. Whenever I am filling up at my spring and someone comes by to ask what I am doing, I always say excitedly that I am drinking the best water ever! They then proceed to fill their small bottle just downhill from the spring where the water might be contaminated with sediment or parasites. I quickly tell them to go to the spring’s fissure. We must spread the word and educate people on the value of drinking water that is always bottled inches from the spring head.

3. We get to gather together and influence the people and the officials to approve, or better yet get them to fund, the boxing and restoring of every public area’s viable springs. Certain laws or watershed profit and control obligations must be changed by popular demand and Utopian logic so that all springs will be optimized.

These are the first three steps. Step four is to box springs with water enhancing technologies. One way to both eliminate sediment from getting into the spring water fountain pipe or fissure, as well as to concentrate the healthful monoatomic minerals in spring water, is to create a vortexing unit within the spring box and the water outlet. This technology can be reviewed on www.subtleenergies.com. This is a tall order for now and can be done in the near future after we just get the basic spring boxes and fountains installed everywhere.

I know I create the changes I want to see for myself and the for the world around me with what I do as a habit. A habit is what counts. So please, go out and spread the word on the real clean water issue. As more people respect, appreciate, hold sacred and demand the best springs ever, spring restorations will come of it. May this message have served you and given what you needed to know to take the next step to better and better uncompromised health!

This blog post has been written exclusively as a Guest Blog for The Edible Goddess. Read the full post.

“Hi Edible Goddess fans! This is Bethanne’s love, Christian Bates.I love boosting my health through therapeutically nutritious elixirs, superfood drinks, and tonic herbs and occasionally doing a fast or cleanse on them, and I really hope you do to or will start to today.

And yet I see so many people doing the second best thing, which is trying get their trace nutrients from green vegetable juice only.

May I be frank and bold? There are countless…..”

Read the rest here!

Announcing! All my blog posts now have an image-rich audio-video version:

Although I am the type of person to focus on positive superfood-lifestyle solutions and ask really positive questions, I recently put up a questionnaire on Facebook asking my conscious foodie friends what their greatest frustration and greatest fear is regarding their health and nutrition quest. I was actually looking for personal issues like frustrations in the kitchen or fears about actually healing certain issues. Issues that I can gear my content to in a more “How to do this for this in your own home” style.

Interestingly, people posted more external frustrations like how can anyone find quality food when farming techniques are not fully disclosed even if certified organic, fears about wide spread GMO contamination via pollination of crops, frustrations that their conscious foodie community and family generally can’t afford a complete healing-with-food program, or fears that the world or even the raw food industry just won’t keep up with their leading edge nutrition and lifestyle quality. It seems people have a strong notion of how these exterior burdens feel like a more personal oppression against one’s freedom to pursue an uncapped state of health.

Now to the inspirationally positive content….

I can totally relate to my Facebook questionnaire friends and have had all of those thoughts. They are all worth considering so that we don’t live in a “lala land” of innocence, ignorant of the gloomier possibilities or darker forces that can affect our path. This being said, there is a part of me – in fact the principle part of my heart and my destiny of knowing my power and everyone else’s innate and developable power – that knows:

That when there is no way, then there is a way;

That when things look down, nature can’t help but bring things up;

That when struggle and hopelessness darken one’s site, then a solution of light is right under our feet;

That when you feel like your vision of living in paradise will be forever compromised, then you have found your mission and you will now forever live with your vision.

Next time you are going along in your healthy day and a frustration or fear comes up about how health-upside-down the outside world is, immediately start expressing your personal positive passions that are underneath the fear. Express your passion to someone – anyone – or on facebook or anywhere. You will probably have just the perfect words to inspire people, as well as to pick your own self up. Tell those people that you can find food that is grown with quality that is only getting better over time; that nature will always cleverly outdo crazy things like GMO’s and that we humans are clever enough to only get better at knowing exactly which foods are not tainted; that we are all doing our best to acquire the abundance of nutrition that we deserve and that the more you act in alignment with your mission and vision, then the more abundance of a complete nutritional protocol will come your way; and that food quality within the ever growing “raw industry” will only get better and more diverse. I can barely wait for the certain day when we go into a supermarket and there are literally tens of thousands of raw brands to choose from, all with the most exquisite flavors and deluxe nutritional content.

In fact, that is the world I do my very best to live in as our kitchen slowly turns into a supermarket of superfood-rich conscious foodie creations. I am writing this blog on my laptop out in the afternoon sun in a lawn chair that I built myself from bamboo and local wood (having never built furniture before in my life, but I trusted my insight), with a grounding pad underneath my feet, having recently eaten superfood chocolates and coated my skin in Edible-Goddess-style body butters, affirming in my actions what is possible despite what loony-tunes things are happening in the world today. And through my computer I am telling people about my vision and mission, inspiring people all over the world, as well as keeping my own contentment up as I trust my own discernment.

Simply put, in my opnion, the top 2 necessary keys to be a content conscious foodie in the world we live in are:

1. At least once a day, inspire someone with your words of wisdom on how the variety of ways the planet is changing for the healthier.

2. Live the change you see, like its already come to its fruition in your world. And when you do, most importantly, your vision of the highest nutrition and most fantastic natural lifesytle is already actualized within you.

Raw cacao is considered by some the best food ever, by others a stimulant not part of an optimal diet, and by others the most nutritious food ever but they don’t eat it because its too stimulating in their experience. It’s so funny how things in the raw food world are seemingly conflicting, but of course there is truth behind it all. I’d like to appeal to everybody here and show you what I do with cacao that cancels the stimulation side and turns on the balancing side. If you have sworn to yourself that you are done with cacao, or if you are currently eating bags of cacao every week, either way this is the blog for you.

My technique of eating cacao without the stimulation is a new way of looking at chocolate that is also the ancient South American way of looking at chocolate: eating cacao with an abundance of tonic herbs and other superfoods.

So, next time you make an all raw cacao drink, chocolate ice cream, hard chocolate, fudgey pudding, chocolatey bliss balls, cacao-containing energy bars, chocolate pie, or any other raw recipes you enjoy, consider ammending those recipes with the rich earthy flavors of these tonic herbs and superfoods (each ingredient is a link to a source of the ingredient I really like):

~Astragalus Powder

~Blue Green AFA algae

~Chaga Mushroom powder

~Cordyceps Mushroom powder

~Ginseng Bude Blossom Crystals

~Goji berries (Up to you to decide whose goji’s you like best)

~He Shu Wu extract powder

~Host Defense multi-mushroom mycelium powder

~Lion’s Mane mushroom extract

~Mucuna powder

~Noni powder

~Pearl Powder

~Reishi Mushroom extract powder

~Rhodiola extract powder

~Royal Jelly (Sean Lee Gardner’s Organic Powder)

~Shilajit powder

~Spirulina powder (“Azteca” and “Manna“)

~Tonic Herb Tea (Bethanne’s blog shows you how to make this; this tea is perfect to make as part of the nut mylk base for the cacao drink! We get all our tea herbs from Mountain Rose Herbs)

~Vanilla Bean powder

I am going to request that you let loose some ideas you might have about your chef skills and realize that you are ALREADY a deeply skilled master alchemical chef ready to whip up a cacao recipe with this technique – even if it is just simply bliss balls (bunch of coconut flakes, hemp seeds, cacao, a couple teaspoons of tonic herb powders and sweetener mashed and rolled into small balls!). Another simple quick recipe is to mix raw cacao powder with melted coconut oil, some sweeteners, pinch of salt, and your choice of herbal powders, and then put into ice cube trays and chill.

There is one more variable to the situation of how stimulated or balanced you feel with cacao and that is the quality, processing temperature, and sprouting of the cacao. Sprouted cacao (hardly available on the market today, but will be available soon) will likely be the ideal cacao as the spouting may lower the theobromine content and boost the more calming constituents. We will see, and you can bet I am really excited to see, if a sprouted cacao revolution comes about. Of course, if the cacao has been pressed or even secretly roasted despite being labeled “raw,” then that can also mess with the desired more balancing effects of cacao. We hope that truly raw heirloom and wild quality cacao will only grow in the market and that all the sources will get much better at consistently having the best ever cacao beans, powder, butter and paste – all made with integrity and love.

For now, don’t fear cacao. Eat as much cacao and herbs as you can handle so that you can enjoy the best health ever with therapeutic amounts of minerals, antioxidants, amino acids and spirit-boosting effects contained within all of these superfoods and herbs.

Colon hydrotherapy is one of the most important practices to add in on your health journey, and we do ours with a special superfood touch. We make ours so delightful, that if you are already seeing a colon hydro-therapist for colonics, you may wish to stay home now and do our version of a deep cleansing “superfood” enema. Enemas are the process of oiling up your behind, laying in the bathtub in preferably a warm comfortable candle-lit bathroom, gently inserting into your rectum a tube that is attached to a bag or crock of warm water, and letting gravity slowly and gently fill up and drain your colon several times until your whole colon has been cleaned of all matter.

In this process, two things are accomplished. First is that with every colonic, you have a chance at knocking out any intestinal plaque that might be gummed up in the folds of your colon. The exit of this most toxic debris that was continuously poisoning your body for who knows how long, is absolutely key to restoring the integrity of your body’s health. Intestinal plaque tends to be something along the lines of 10 year old pizza putrefying with heavy metals and parasites. These pockets of waste never should have been there in the first place, but because of a past of eating aberrant foods, having a stressful lifestyle and getting constipated, weird things can happen to your organs.

The second huge benefit of a deep enema is that it makes room in your intestines for an accelerated dump of waste from all the cells of your body, speeding up both short term and long term healing. If you are already healthy, but feeling a bit sluggish one day, try doing an enema our way and it can turn your energy around and give you that “edge” again as a short term healing. If you have a small or big pooch in your belly, do an enema today as part of your long term goal to flatten your abdomen and attain excellent digestive and metabolic health.

How we do enemas at our house: Instead of using a one gallon or smaller enema bag, use a 2 or more gallon jug or crock with a spigot. Slide the hose off your current enema bag and stretch it over the spigot. If it slides off a tapered spigot, wrap one or two rubber bands around the connection to keep it on, being careful not to pinch the hose. Fill your enema container up almost all the way with spring water. Prepare a pot of tonic herbs tea (Click here for a great recipe from my girlfriend The Edible Goddess’s blog). Fill the pot of herbs up with some of the enema container water with the hose. Brew until it begins to boil, then strain the tea into the container. If your tea pot is small, fill it up with the container water again and rebrew. Repeat the process several times if need be until the container water is quite warm and deeply tea colored. Add in MSM only or add in shilajit and/or fulvic acid. We are currently avoiding combining MSM with high mono-atomic mineral containing foods like shilajit to avoid the potential sulfuric reactivity of the combination. Also its an excellent idea to add in coconut water kefir, or probiotic powders of your choice (with MSM or shilajit is great.) You can also add organic coffee for great liver cleansing effects and zeolites for their heavy metal, viral and volatile organic compound pulling effects. Bring your enema container into the bathroom and place at least 3 feet above the floor on a stable counter, stool or table so that the hose can reach well into the bathtub or shower stall.

Warm up the bathtub or shower stall by blasting some hot filtered showered water. We also use a space heater blasting in the direction of the bathtub, keeping it away from any water, and leave it on during the 30-45 minute enema experience. Lay a towel down in the tub for your back and some folded towels for your head and neck. We prefer enemas laying on our back with our legs up, rather than face down on all fours. Light some scented organic beeswax candles and play some music or inspirational audio. Take your pants off, put coconut oil or any organic raw oils around and in your bum and all over the enema hose insert nozzle. Stir the enema container one final time to make sure no mineral-rich sediment is stuck on the bottom.

Lay down and slowly let the water fill you up until gentle tension (no extreme pressure holding, be gentle with your intestines), then let the water go out down the drain. Ideally you take your time with this and eventually get the water to go up your descending colon, across your transverse colon, and down your ascending colon towards your cecum where your small intestines dump into your colon. This means that quite a bit of poops and not-quite-fully digested food particles will have exited you many times. You might not be able to go this deep every time, so do a series of enemas (e.g. an enema every other day for 2 weeks) so that you are more likely to tone and cleanse your ascending colon at least some of the times.

Doing an enama our way eliminates the fears associated with enemas. We boost the probiotic content of the gut with the coconut water kefir amendment, instead of stripping the colons Bifidus-dominant colony. We keep the experience in the bathroom warm and nurturing so that you finish feeling more comfortable than ever, rather than cold or invaded. We make your body feel nourished with the uptake of the water amendments (tonic teas, shilajit, fulvic acid, etc.) so that you finish fairly balanced out, instead of deprived or dizzy. However, every enema is different and just know that the discomforts of purification will pass. Hydrate well after an enema, and then consume something light and nourishing, preferably full of your favorite superfoods.

My disclaimer on enemas: Please take responsibility for your own health and health protocol. Please seek the advice of a professional colon hydrotherapist before embarking on your own enema project. Do your first enema/colonic with a colon hydrotherapist before taking the leap to do it yourself. Do not let the water fill your colon forcefully. Be very gentle with yourself and take your time.

If you are reading my blog then you have probably dabbled with certain superfoods, or you might be well on your way to incorporating a whole superfood program to your best-ever fun and healthy lifestyle. We can make a difference in our health by trying all the big superfoods out there (raw cacao, blue green algae, maca, goji berries, marine phytoplankton, etc.), but I want to talk about 4 of them that you might not have realized can change your life, your body, the radiant vital health of your tissues….if the dosage is high enough!

MSM (Methylsulfonylmethane) is an organic sulfur molecule that is found in plants, in rain, in your body, and just about everywhere but the Standard American Diet. Most people are seriously deficient in sulfur and suffer the constipating impermeability of their cells and tissue as a result of such deficiency. Taking MSM not only plugs sulfur in where it is biologically needed, but greatly opens up your body from the inside-out, detoxing you and allowing more nutrition of what you are already eating to go deeper into you cells. This promotes more vital tissue function, flexibility and growth, including having hair and nails grow in stronger. MSM can reverse allergies and speed up recovery after exercise, but most importantly it simply is key to going to a newer level of health. We go on MSM programs of having a daily half gallon drink of water that contains over 10,000 mg of MSM (1 tablespoon of MSM powder, 1 heaping tablespoon of MSM crystals). When one first does MSM, spread your daily dosage out over the whole day not having more than a couple thousand mg at once, or it might feel detoxingly-weird. Then within a month, full dosages start to feel really good. We use OMICA’s new MSM Crystals.

Shilajit is a resin found in the Himilayas where it oozes out of walls of rock. It is the product of eons of the Earth pressing plant and soil matter, creating an edible coffee-tasting concentrate of minerals and fulvic acids. Considered the best “herb” of Ayurvedic medicine, the fulvic acid content can pull out heavy metals even when one is already taking zeolites. We recomend getting it in powder extract form. You can blend in 2 tsp of it to a sweetened nut mylk for the best “latte” ever! Again, you gotta do this one everyday for days in a row to push the best health ever button and experience the results!

Coconut kefir is a drink made from taking coconut water and kefir grains and fermenting them for two days into an effervescent sugar-free probiotic-rich soda. We recommend taking 3 large packs of ONE brand coconut water (word is this product is the best quality and is pasteurized at a raw temperature below 120*F) and mixing the coconut water with a small bag of kefir grains (purchase kefir grains organic and vegan from eBay), let sit in a towel-covered lid-open gallon glass jar in warm area. When done, blend the kefir with some vanilla and stevia to make the best soda ever! This substance makes me smile with my first sip as my ecosystem of good bacteria in my body light up as new friends come aboard. We need a lot of probiotics because we are supposed to have pounds in our gut, and we all come from a toxic background where everything we ate had some antibiotic poisonous bad-bacteria and yeast promoting trait. Taking small probiotic capsules usually aren’t enough, and to take an efficacious amount of capsules is not a good bang for your buck. Doing a daily regimin for weeks at a time with coconut kefir can reverse the sad symptoms of residual vitamin B deficiency and probiotic deficiency, as well as boost digestion to no end! If you have any yeast issues, your solution may center around coconut kefir.

High Vitamin C Berries: These berries include Camu, Acerola and Amla. The tissue-healing, immuno-modulating, feel-great qualities of taking these daily in large dosages is perhaps necessary for health. Just having the vitamin C from eating oranges is really only enough to prevent scurvy. We want to have wild amounts to get the results we are looking for. Daily blenderfuls of water, couple teaspoons of camu or amla powder or a couple tablespoons of acerola powder combined with a pinch of salt and stevia will get the job done.

Now if you can somehow get all 4 of these substances in large doses most days for the next 3 months, then your next level of health is imminent and uncapped. Stay tuned: Bethanne and I are creating a tonic elixir recipe ebook soon that will show you how to make high dosage drinks with these superfoods in the tastiest way ever!

I want to hear from you! Please respond to this post if you have any success stories or any healthful results you have experienced from taking any of these 4 magical superfoods. I read all comments. Thank you!

I just described how to make my “special no-refridgeration-needed 50%-wild-food cabbage-nori-pate-saurkraut burrito!” in part 2. It was a savory recipe. We also need sweet recipes for traveling…Chocolatey sweet! I am going to give you a guideline formula so that you can create your own raw truffles – cacao covered superfood nougat – that you can munch on while traveling and get your nutritional needs met. This is my specialty. After creating the first two flavors of WildBar 4 years ago, I have figured out how to teach people how to make their own rich treats without giving away my precious trade secrets.

Truffles are great because the outer raw chocoalte coating can be very high cacao content which means it won’t melt until it reaches 90*F (the point when cacao butter goes from solid to liquid), and then a much creamier inner nugget which gets soft at a lower temperature but is held in place by its hard chocolate exterior. Melts in your mouth, not in your car, bag or whatever warmth your traveling might lead you to.

First pick your favorite nuts and seeds, soak them 12 hours and then dehydrate them. A good dehydrator can fully dehydrate larger nuts in 12-36 hours. I love brazil nuts (because they are wild) mixed with pumpkins seeds and anything else (macadamisa, walnuts, pecans, pine nuts, almonds, sunflower seeds and hemp seeds). Note that hemp seeds don’t need to be soaked and dehydrated.

Fill a food processor half full with your dehydrated nut and seed choices and add a handful of chopped cacao butter. Blend until warm and creamy. Don’t let get too hot. Feel free to write down the exact recipe you’re using so that you can tweak it with your future artisan formulations.

Add a couple spinkles of salt, a small amount of sweetener (low glycemic is better, you might try: a sprinkle of xylitol and a few spoonfuls of yacon syrup or Jerusalem artichoke syrup.) Then definatly add a couple small dashes of the NOW brand of organic stevia extract powder. If you have had problems with stevia in the past, this is your solution. This stuff is enzymatically pre-digested to remove the chemical-like aftertaste of the stevia, resulting in a much more neutral creamy sweetness. Place in bowl and stir in all your superfood powders: spirulina, blue green algae, shilajit, mucuna, vanilla, mushroom extract powders, etc. Then add some crunchy whole nuts and seeds. Drizzle into ice cube trays and freeze until hard.

To make the raw dark chocolate: Melt a bunch of raw cacao butter and put equal parts cacao butter and cacao powder together in a blender. Keep warm and act fast. Most importantly, don’t let any water droplets make their way into your dark chocolate formulations or it can mess up the texture (or “temper”) of the finalized hard chocolate. Add vanilla powder, a tiny pinch of salt and sweeteners of choice. A little NOW brand stevia again and small amount of xylitol is all it takes as this chocolate can be bittersweet. Pour into narrow bowl or large measuring glass.

Pop the nougats out of the ice cube trays, hand dip them in the liquid chocolate, and place on wax paper or dehydrator sheets. The chocolate will very quickly harden around the new frozen centers. Chow down immediately to enjoy your personal travel-able decadence. Have the best superfood travels ever!