Raw Bloggers' Digest

Holy shit! There goes my potty mouth again. I guess I’m starting to get more comfortable around you guys. I ordered a Norwalk Juicer. Do I even need to say anymore???? Ok, I will! I ordered it on Sunday night. :)

Greg and I have been talking about the awesomeness of the Norwalk Juicer (a.k.a. the ultimate in juicing, hands down, the highest quality, bestest – yes, I just wrote “bestest” juice, because it warrants that. Ever. On the planet.) I’m sure you can sense a bit of my excitement. Where was I? Oh yeah, Greg and I have been discussing the Norwalk for about three years. I’ve had it on my vision board since then. Recently, we decided to take the plunge and buy the sucker!

Why is it the best? Well, the short of it is this:

1. Cold-pressed juice for the ultimate juicing experience
2. Massively high nutrient content in your juice compared to other juicers (check out these laboratory stats)
3. Highest yield (The pulp comes out dull colored and dry like a wafer, so you’re getting every drip from your organic produce. Apparently, animals won’t even eat the pulp because all of the nutrition is gone.)

Don’t be discouraged by the price. No sticker shock. Truth is… it pays for itself. Yup. If you juice a lot, and we do, it can pay for itself in about a year. If you juice modestly, maybe three years. Juice just a bit? Ok, longer, but it has a 12 year warranty, so eventually it pays for itself! Here’s how they put it on their California site (great videos there of Norwalk Juicers in the news)

The Norwalk Juicer Produces 50-100% more juice than other juicers: Based on organic produce costing an average of $1.50 per pound people who drink 12 glasses of juice per day will save $3000 per year in organic produce using the Norwalk over another juicer! Anyone who drinks 4 glasses of juice per day will save $1000 per year in produce, for the rest of their lives!

According to their other website where I placed my order:

Complete extraction. The tremendous pressure exerted by the Norwalk Hydraulic Press gently and completely extracts the natural fruit sugars, vitamins, trace minerals, enzymes, and other vital elements. This imparts to the juice an extremely fine quality and flavor which is unequaled by any other method of juice extraction.

Frozen Juices. Norwalk juices may be deep frozen and held for periods of up to 6 months with very little loss in food values. Green juices may be made up in quantities in season and frozen in ice cube trays and stored in plastic bags in your deep freeze.

Storage of juices. The Hydraulic Press method of juice extraction provides a minimum mixing of air with the juices which results in very slow oxidation or decomposition. This is why Norwalk juices may be kept refrigerated in closed containers for several days with little, if any, apparent loss of flavor, color or, vital elements. With the Norwalk it is possible to keep the refrigerator stocked at all times with a variety of delicious and satisfying juices with only occasional use of the juicer required.

Simple and efficient. So simple, that a 25-pound sack of carrots may be juiced in 20 minutes, providing 7 to 8 quarts of juice. Many Norwalk owners juice only 1 or 2 times a week to keep their refrigerator stocked with a variety of fresh juices.

Let me just say this… I loaned my Hurom, my current juicer of choice, to my friend and I’ve been using my Green Star. What a pain in the ass that thing is. Good heavens! Now, the Hurom is a very good juicer, but it has its share of cons. It produces a lot of foam and doesn’t strain enough so I always have to strain after juicing. Now that I know the potential of the Norwalk, the Hurom is going to start paling in comparison.

So, I’m beyond friggin’ stoked. My cells are doing a happy dance. I’m just trying to come up with a name for it now. Hmmm.

Of course… I will blog many deets once I try my new baby out. Count on it. There are many things to learn to make the Norwalk experience simple and fun. I’ve been studying diligently… scouring the forums, blog posts, reviews, etc. I’m only a Norwalk Padawan right now, but I will soon be a Norwalk Jedi.Similar Posts:

• Updated Juicer Review – My Newest Juicer – Perfect For A Busy Mama
• New Juicer Comparison (video)- Green Star vs Breville vs Hurom
• Green Juice For The Day With My Hurom
• My Favorite Juicers: Green Star & Breville
• Organic Green Juice – Refreshing, Hydrating, Delicious!

Of course, every cancer patient hopes for the words “remission” or even better, “cure.”

Those things are possible and do happen regularly, especially with early-stage cancers. But, one thing that has been a surprise to me in my studies thus far is that practitioners almost universally talk about how cancer does not have to be a death sentence, while admitting that they cannot always make it disappear.

In other words, Contreras and others talk about co-existing with cancer. They tell stories of patients who have spots on their lungs and in their bones, for many years, even decades, without them growing or causing health problems. (This was the case with my grandfather, who had a cancer behind his eye for most of his adult life—you can tell by looking at photos—before it finally killed him in his late 70’s. His M.D., whose treatments my grandfather refused, told him that the healthy diet he ate with my grandmother, for many years, made that possible.)

Co-existing peacefully with cancer is possible due to solid integrative treatment in the beginning, and excellent detoxification practices, mental/emotional self-care, and nutrition for the long haul after that.

Who knows what ONE thing makes the difference. Both Drs. Contreras and Connealy said to me that it’s not just one thing—but many pieces in a puzzle that accomplish these objectives:

–break down tumor tissue

–cut off its blood supply

–oxygenate tumor and surrounding tissues

–alkalize the body and tumor tissue

–detoxify to eliminate chemicals and metals

–strengthen the immune system

–stop feeding the cancer

This whole-body, integrative treatment makes it hard to compete for print in the medical journals. Dr. Contreras said to me, “I hope one day soon, whole-system therapies are published in peer-reviewed medical journals.”

Many patients go in to have their tumor markers monitored, and the tumor masses measured, and then increase their diligence with green juices and avoiding sugars, if there has been any activity, to get it in control.

I’ve talked to patients who have done this for decades—and practitioners who describe it as a common occurrence. Did you see the video of Andie, treated at Oasis of Hope Irvine? She eats a raw vegan diet with virtually no sugar—and thinks cabbage is a treat because her tastes have changed so much. Her breast cancer, which she believes began during her horrific divorce and custody battle several years before a 2-cm. tumor was detected, is not gone—it’s just gone except for scar tissue.

Most patients going to Oasis of Hope are Stage 4. Unfortunately the cancer revolution I predict—Medicare cannot sustain $100K to $1 million chemotherapy invoices, and the American public is getting sick of it—is still in embryonic stages. So people do chemo FIRST and go to the integrative or alternative docs when they are full of cancer.

Dr. Contreras says, of his mostly Stage IV practice, that his statistics “show that we are making progress toward the goal of turning advanced cancer into a chronic disease that can be managed in the long term—rather like diabetes—as opposed to a rapid death sentence.”

He continues, “…our treatment protocols…are in a constant state of evolution. Barely a month goes by that we don’t add some new element to our regimens, or modify them in a way that seems likely to improve their efficacy.”

  
ingredients 

• 2 cup nuts ($9.90)
• 1 1/2 cups water
• 1 tsp salt
• 2 tablespoons lemon juice ($.50)
• 1 teaspoon probiotic powder (or a few capsules, opened) ($1.50)
• dried or fresh herbs for rolling

directions

• In a blender, add together all the cheese ingredients except for the probiotics and dried herbs. Add more water if necessary for blending.
• Puree for several minutes until as smooth and creamy as possible. 
• Stir in probiotic powder.
• Pour into a jar or other glass container and cover with cheese cloth. 
• Let sit for about 24 hours at room temperature to develop a cheese flavor. As it sits, the nut "cream" will also thicken up, making it easier to handle.
• Once the flavor has developed to your liking (taste test every so often), divide in three equal portions and form into circles. 
• Wrap each in the cheese cloth and place them in a colander with a weight or weighted plate on top. Put the colander in a sink or over a plate or bowl to catch any drips. A lot of the liquid will be pressed out of the cheese this way.
• Let it press for several hours.

This doesn't get gooey and it will be the consistency of firm cream cheese. Further pressing can make it a bit more firm.

When it has the desired consistency, remove from the cheese cloth, shape into a wheel and roll in dried or minced fresh herbs (optional).

For a harder rind on your cheese, place entire cheese wheel into dehydrator for several hours.


nutritional information

• calories: 180      fat: 17 gr      carbs: 5 gr      protein: 5 gr

Look at all the meat eaters passing the lone deficient vegan.