Raw Live Food
Jaap Kaur’s Story of Benefits and Efforts:
Jaap Kaur was introduced to Raw Food diet April, 2002 (age 48). More raw foods is better and when you are 100% raw for 3 months you lose the mucoid lining in the colon. Then you can absorb so many more nutrients in the food. From 0.03% to 30% of nutrients absorbed. In 11 months she felt better than she had ever felt in her life (age 49!).
Raw, well term is used when food has its nutrients and enzymes intact. Most people relate to that term. The reality is Jaap Kaur cooked food, just slow and low temperatures. So that is called Live Food! Sun dried and dehydrated items at 110F. At 118F enzymes are killed. At 130F most vitamins and minerals are destroyed. At 160F proteins change their state so they are difficult to absorb. So she refers to the food on this diet and this prep as “Raw Live Food”.
When you are on this diet you must take your own food and survival food with you to parties. People will love it so take extra.
God gave her a special gift to duplicate cooked food recipes with raw food items. The repetitive response to tasting her recipes was “The best so and so I ever tasted in my Life!” Her teacher Sangeet Kaur Khalsa recommended she write a book in 2006. As a result, she created 18 modules or chapters (2006 &2007) by teaching the non-cooking classes. High in Nutrition while Delighting Your Taste Buds!
Handouts were provided. About 30 items per class, some overlap for staple items reused often. And each class took about 30 hours to prepare because some things had to soak, some items needed more prep time. A Diet of planning for sure. This incorporates seasonal produce.
Videos were made and photos of all items. Jaap Kaur just made things to taste so she had to carefully measure every single thing she put in the recipes, so others could duplicate her results. When she was done with one cycle she repeated to fine tune the communication of the recipes and add some, she continually adds more when inspired.
If you are interested in the recipe packages contact her. She did not publish book yet. Kept feeling something was missing in the Forward. You have to eat what your body wants. It was a challenge in early 2000s to find items high in protein and certain nutrients for a fast paced lifestyle. Someone once asked what do you eat everyday? Response, nothing, always varies. Someone asked how long will you stay on that diet. Her response, as long as I feel good eating it. A diet of fruits, nuts, seeds and vegetables. Limited food groups. From feeling great she went to not so good. Switched up from juicing to blending to get the fiber. Added in some additional food groups then felt better, that worked for a while then too much cooked food and felt worse. Went back on raw live food again and again over 20 years for cleansing and detoxing and gaining energy. Cooked food packs on the pounds with a lot of empty calories.
So recommendation is finally complete:
If you can listen to your body and adjust, plan for every meal, then you can be a 100% raw foodist. In 2020s there are many more available raw live foods in the stores that can support the process. Cold pressing and freezing help. Enzymes are intact when you defrost fruits and vegetables. Refrigerating nuts and seeds increases their shelf life and taste. Yep, Jaap Kaur had 2 refrigerators. When 1 broke she cut back on raw planning significantly.
The greatest benefits were:
FEELING WONDERFUL. Not tired at bedtime, same energy as when woke up. Woke up feeling great. Slept 3 hours a night because Yogi Bhajan said we needed to sleep from midnight to 3am. Gave her lots of time for morning yoga and meditations. Grocery bill cost for family of 3 went down by 60% while we flourished.
WEIGHT was not an issue, slim and strong muscles. In 2003 people bugged her and were frightened to see her so thin, asking if she had cancer. Especially her doctor. No, felt better than ever felt in her life. She gained 6 lbs from adding corn chips and maple syrup back to her diet. She tried about 12 recipes and variations but never found a way to get corn chips to not be chewy and sweet. Maple syrup could be added to frozen fruits to make ice cream, sherbet and sorbet. Otherwise raw honey and sweet fruits, coconut were fine. Once she gained the 6 lbs she no longer needed to wear 3 layers of clothes to keep people from worrying and they stopped asking if she was sick. See photos below that were taken April, 2004 — Feeling Great!
April, 2004 after gained 6 lb.
Raw Food Preparation Training (18 modules, 18 classes)
(Raw Live Food for Optimum Health Book to Follow Someday)
High in Nutrition & Delighting Your Taste Buds!
18 modules and their theme/recipes. 2 Series & 2 extra classes
(**If interested contact Jaap Kaur by text 602 410 4782 to get copies of any or all of the modules)
Seriously, keep creating more new recipes!
Oct 2006 – Jan 2007 8-class Series To get you through the holidays
(Oct 15, 29; Nov 5, 19; Dec 10, 17; Jan 14, 28)
Course content: Alternatives to get you through the holiday season and equip you with New Year Options. Learn great recipes and easy ways to add more healthy food options to your diet. Increase energy and lower grocery bill. Recipe themes will include desserts, main courses (crunchy and hot), natural fresh salads & dressings, dehydrating, juicing, etc. Tips for eating out, food and kitchen equipment selection. Food Prep demos and Free Samples.
Oct 15, 2006 First class—Overview: Nutritional impact of high heat on food, Retaining nutrients, Digestion and assimilation of nutrients from food, Digestion & healing body workload trades, Treat your taste buds and your body while you reduce the digestion workload, Success stories–feel better than you ever imagined possible, Its not all salads –typical raw/live diet, listening to your body’s needs, eating out. You can do it for the same or less time in the kitchen. Practical kitchen equipment. Sampling of some staple live food (key recipes included).
Oct 29, 2006: Second Class: Soups, Salads, and Crackers
Nov 5, 2006: Third Class: Desserts –Pies, Pie crusts, Coconut Flan, Banana pudding, Peaches & cream, Strawberries and cream, Ice cream, Sherbet, Sorbet, Popsicles, Cookies and Cobblers.
Nov 19, 2006: Fourth Class: Holiday Food Fare – Green Beans Marinade, Mashed cauliflower and mushroom gravy, mashed jicama, mashed potatoes, sweet potatoes, stuffing with gravy, pumpkin/ sweet potato/lemon/coconut pies, butternut and acorn squash, corn on or off the cob, baked apples, stuffed mushrooms, cranberry sauce, apple sauce, apple cinnamon & butternut squash/coconut bread, jams, apple raspberry punch, spiced apple juice, celery apple tonic, Cranberry Asian pear juice
Dec 10, 2006: Fifth Class: Mexican Cuisine & More Snacks
Chili, Salsas, Guacamoles, Bean dip, Humus, Salads, Tostados, Burritos, Tacos, Wraps, Appetizers
Dec 17, 2006: Sixth Class: Italian Cuisine & More Snacks
Crackers and bread, Spaghetti with Alfredo and Marinara Sauces; Lasagna; Pizza; Italian Stir-fry; Italian Salads and dressings; Snacks — Candy
Jan 14, 2007: Seventh Class: Chinese Cuisine, Dehydration & More Snacks
Sweet & Sour, Multi-cabbage Cole Slaw, Oriental flavored Salad Dressings; Stir Fry Vegetables, Nori Rolls, Mock Wonton Soup, Oriental Marinade vegetables, Oriental Noodles, Raw Oriental Veggie Burgers, Thorough how-to advice on Dehydrating. And, of course–more snacks/desserts like yet another new apple pie and all new mock bread pudding.
Jan 28, 2007: Eighth Class: East Indian Cuisine, Juicing, and Smoothies: Indian snacks, chutney & pickle, salads, pakora, vegetable dishes, curries, dahl, yogurt, paneer, & desserts. Juicing and smoothies, punches.
2-Class Extra Raw Food Prep Series
(Mar 11, 2007; May 20, 2007)
Course content: Learn great recipes and easy ways to add more healthy food options to your diet. Increase energy and lower grocery bill. Includes tips for eating out, food, and kitchen equipment selection. Food Prep demos and Free Samples.
Mar 11, 2007 First Class: Misc. food items, dips and sandwiches, Mexican Green Chili Sauce, Add’l desserts, Rice milk & Chocolate Milk, etc. Extra emphasis on alkaline diet.
May 20, 2007 Second Class: Raw Chocolate Fudge, Brownies, Fudge Brownies; Beneficial Pecan Pie; German Chocolate Cake; Pineapple Cake; Pecan Candies, Apple Raisin Cinnamon Cookies; Coleslaw/Cabbage Salad, More Stir dehydrated Vegetables, Dressings and Sauces; Pickled Beets; Turmeric and Ginger drink recipes; More Juices and Smoothies
June 2007 – Sept 2007 To get you through the Summer Series & Holidays
June 24, July 8 & 22, Aug 5, Sept 2, 16 & 30, Oct 21
Course content: Alternatives to get you through the holiday season and equip you with New Year Options. Learn great recipes and easy ways to add more healthy food options to your diet. Increase energy and lower grocery bill. Recipe themes will include desserts, main courses (crunchy and hot), natural fresh salads & dressings, dehydrating, juicing, etc. Tips for eating out, food and kitchen equipment selection. Food Prep demos and Free Samples.
June 24, 2007 First class—Overview: Nutritional impact of high heat on food, Retaining nutrients, Digestion and assimilation of nutrients from food, Digestion & healing body workload trades, Treat your taste buds and your body while you reduce the digestion workload, Success stories–feel better than you ever imagined possible, Its not all salads –typical raw/live diet, listening to your body’s needs, eating out. You can do it for the same or less time in the kitchen. Practical kitchen equipment. Sampling of some staple live food (key recipes included).
July 8, 2007 Second Class: Soups, Salads, and Crackers
July 22, 2007 Third Class: Desserts –Brownies Cakes, Pies, Coconut Flan, Banana pudding, Peaches & cream, Strawberries and cream, Ice cream, Sherbet, Sorbet, Popsicles, Cookies and Cobblers. (* in the title means new recipe for raw food prep class.)
Aug 5, 2007 Fourth Class: Summer Entertaining & Picnic Food Fare
Oriental Veggie Burger, Mock Chicken Salad, Mock Tuna Salad, Onion rings, Mushroom pate & other Veggie Pates/Humus, Stuffed mushrooms, Green Beans Marinade, Mashed cauliflower and mushroom gravy, Corn on the cob, apple cinnamon & butternut squash/coconut bread, jams, Baked apples, Apple sauce, Cranberry sauce, Potato chips—with salt, BBQ, vinegar and salt; More desserts—MaMay Pie and banana pudding!! Repeat few favorite candies. Apple raspberry punch, Spiced Apple juice, Celery Apple Tonic, Cranberry Asian pear juice.
Sep 2, 2007 Fifth Class: Mexican Cuisine & More Snacks
Chili, Salsas, Guacamoles, Bean dip, Humus, Salads, Tostados, Burritos, Tacos, Wraps, Appetizers; Nut Rolls Snacks
Mexican raw foods are popular favorites and requested by raw and cooked foodists alike.
Sept 16, 2007 Sixth Class: Italian Cuisine & Candy
Crackers and bread, Spaghetti with Alfredo and Marinara Sauces; Lasagna; Pizza; Italian Stir-fry; Italian Salads and dressings; Candy & Brownies
Sept 30, 2007 Seventh Class: Chinese Cuisine, Dehydration & More Snacks
Sweet & Sour, Multi-cabbage Cole Slaw, Oriental flavored Salad Dressings; Stir Fry Vegetables, Nori Rolls, Mock Wonton Soup, Oriental Marinade vegetables, Oriental Noodles, Raw Oriental Veggie Burgers, Thorough how-to advice on Dehydrating. And, of course–more snacks/desserts like yet another new apple pie and all new mock bread pudding.
Oct 21, 2007 Eighth Class: East Indian Cuisine, Juicing, and Smoothies. Indian snacks, chutney & pickle, salads, pakora, vegetable dishes, curries, dahl, yogurt, paneer, & desserts. Juicing and smoothies, punches.
EXTRA RECIPES always continue… Berry Chocolate Pudding, Chocolate Chia Pudding, Lucama Ice Cream, Raw Kombucha, Raw Beet Recipes, Blender and Juicer comparisons, Lecithin Granules, Kumquat recipes, Less Sweet Corn chips, Cheese-Like Cake.
