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GoVegan Deli, 6 Thomas Street, Noosaville, 4566

BREAKING NEWS:  Australia’s First GoVegan Deli To Open In Noosa!

There’s a buzz around town these days about a brand new and unique eatery catering for Vegans, Vegetarians, health conscious eaters and anyone curious about the ‘plant based cuisine’ lifestyle.

With more awareness around the damage big agribusiness is doing to our planet, many of us are responding with our feet and our wallets (and a few green fingers too 😉 ).

The growing interest in community gardens, permaculture and grow-your-own in general, is resulting in strong consumer demand for clean, green, plant-based proteins.

This is why Clare and I have decided to invest more of our time, energy and finances into creating a haven for conscious eaters right here on our home turf.

As a loyal subscriber to this website, I wanted you to be the first to know what all the buzz is about.

RHAD Retail Design - GoVegan Deli, Noosaville

It’s with great delight and barrow-loads of excitement, I’m making the official announcement TODAY that Australia’s first GoVegan Deli is opening in October in Thomas Street, Noosaville.

Famed for it’s eclectic mix of traditional food outlets, Thomas Street is about to be given a huge boost for the health-conscious foodie.
Raw Food in a box! Sustainable Wooden Bento Box (recyclable) GoVegan Deli, NoosavilleWe’ll be offering raw and vegan food to eat-in or take away. Using a sustainable and recyclable wooden Japanese Bento box (no polystyrene or plastic will be used in the store), we will create a myriad of beautiful flavours  for your daily healthy eating experience.  We will also have a range of ‘in-house’ fermented foods in jars including  Kefir, Kombucha and specialty teas made right here on the premises, Organic coffee from Little Cove served with Coconut, Almond or GMO-free Soy Milk, and much, much more.

All products sold in our shop will be Vegan (no animal products), Dairy-Free, Gluten-Free, Grain-Free, Organic and GMO Free, so you can rest easy as you make your choices for breakfast or lunch.  Did I mention the In-House Raw DESSERTS??  Just wait until you sample our delicious offerings.  I promise you a mind-blowing experience, when you eat our Clean, Green, Vegan, Cuisine.

 

RHAD Retail Design - GoVegan Deli, NoosavilleWe have engaged one of Australia’s leading deli-designers, Rainer Hopf, a Noosa resident and one of Australia’s leading creative lights from RHAD Design. You will be greeted by a light and airy ‘selection experience’ supported by live plant walls of edible green leaves, herbs and flowers.

I am bringing ‘plant based’ eating into mainstream for the goodness of your health and a enjoyable cuisine experience.

We have set October 1st as our opening date and work has commenced on the refit of the old bookshop at the Noosa River end of Thomas Street.

Locals are pointing in our direction wondering what is going on. Well local or not, now you know.  Both Clare and I are waking these days, totally beside ourselves with excitement as this wonderful dream unfolds before our eyes.

Whether you are a local resident, from interstate or overseas, we invite you to be a part of this amazing food revolution.

We welcome you with an open heart, friendly smiles and heaps of conversation and  Clean-Green-Vegan-Cuisine.

We’d love it if you helped us to spread the word by sharing this exciting news as we prepare to open our flagship raw vegan take-away and deli in the coming weeks.  At last, Noosa has a unique hub for the expanding vegan community up and down the Sunshine Coast as well as providing tasty samples for those transitioning to a healthier way of eating.  Please click on your favourite social media icons and share below our news.  Thank you!

Scott Mathias, Clare Darwish @ Noosa International Food & Wine Festival

Scott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP).  Scott is a Digestive Health Coach and Raw Food Chef who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create a range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book.

Clare Darwish moved from her native Scotland to Noosa in late 2011 and began a brand new chapter in her life after spending 23 yrs as a single mum.  After removing wheat and dairy from her vegetarian diet, she shed 14 kgs in just 12 weeks and hasn’t looked back since.  “Gone are the menopausal mood swings and mythical Middle Age Spread” says Clare.  As an avid networker and connector, Clare saw the potential in the growing raw food trend back in 2012 and today is responsible for marketing the scottmathiasraw and GoVegan Deli brands.

Clare and Scott became Facebook friends in May 2010 and admit that neither of them could have imagined the way life was going to unfold for them.  Life partners as well as business partners, they make an intrepid team as they teach others how to eat their way to ultimate digestive and good health simply by being excellent examples of the raw vegan lifestyle.

If you have ever wondered why so many RAW Vegan’s have smiles on their faces, it’s because they enjoy some of the most amazing flavours that nature can throw at them.

Take this Garlic Cashew Mayo/Aioli for example – once you pre-soak the cashews for 2-4 hours, you have the basis of a creamy, garlic aioli or mayonnaise – and because of the lemon juice and olive oil, it keeps well in the refrigerator.  Once you try this, you’ll never choose store-bought mayo again.

5.0 from 1 reviews
5-Minute Vegan Garlic Aioli To Live For
 
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A super creamy garlic mayonnaise or aioli that's loved by vegans and vegetarians. DAIRY-FREE, GLUTEN-FREE and EGG-FREE.
Recipe type: Sauces and Dips
Cuisine: International
Serves: 300ml
Ingredients
  • 1 cup of unsalted cashews (soaked for 2-4 hours)
  • 3 tbsp of lemon juice
  • 1 tbsp of apple cider vinegar
  • 2 garlic cloves (crushed)
  • ½ shallot
  • ½ tsp salt (I use a high magnesium/low sodium salt from Lake Deborah
  • ½ cup of filtered water
  • 5 tbsp of cold pressed olive oil
  • 1 tsp wholegrain organic mustard
Instructions
  1. Drain the cashews and rinse thoroughly.
  2. Place all the ingredients except the olive oil and mustard, into a high-power blender.
  3. Blend until creamy and smooth.
  4. With the blender running slowly, pour in the olive oil.
  5. Add the mustard and pulse until incorporated into the aioli.
  6. For a thinner mix, add more water and oil until the desired consistency.
Notes
Allergy advice: You can use avocado instead of the cashew nuts .

Credit:  The Unbakery by Megan May

Use this mayo on it’s own or as a base for any creamy dip by adding your favourite herbs, chilli or spices.

If you’re enjoying these recipes, feel free to share with your friends and please leave a comment below.  We love reading your comments.

#healthyliving #veganrecipes

If the land is dying then chances are the people living on it are dying too’ – Scott Mathias

Recent studies show conclusively there IS a connection between the bacterial health of our gut and the bacterial quality of soil.

The US based National Institute of Health’s Human Micro-biome project (HMP) released the results of its 5-year study last year. Scientists were astonished by what they found as a result of using cheaper solutions to identify genome sequencing.
Man-or-MircrobeThe research found the human body contains trillions of microorganisms-outnumbering human cells by 10 to 1.  Because of their small size, however, microorganisms make up only about 1 to 3 percent of the body’s mass (in a 90kg adult, that’s 1 to 3 kilograms of bacteria), but play a vital role in human health.  These micro-bacteria are spread throughout the body – the gut, skin, oral and nasal cavities, along with genitalia.

Now therein lies a connection.  Might the human body derive its micro-biome supply from the soil our vegetables are grown in?  It is not a silly question and I will share with you why.

Just last Sunday at my local market, and within the space of a few minutes of each other, I was approached by two soil scientists, who broached this very subject: Two different specialists within moments of each other.  Coincidental or synchronistic?  I was somewhat astounded that this should occur but what they shared with me was nothing short of frightening.

Should We Be Concerned?

In one case the scientist revealed that in Australia, there are vast tracts of  ‘dead land’, which once resembled nutrient rich arable land.  Now, because of prolonged use of ‘weedacides’, the land is immune to the glyphosates and the weeds have taken over. Crops can no longer be grown.

The other gentleman spoke of the relationship between gut biome and soil biome.  He said, in addition to bacteria and fungi, the soil is also filled with protozoa, nematodes, mites, and micro-arthropods.  There can be 10,000 to 50,000 species in less than a teaspoon of soil. In that same teaspoon of soil, there are more microbes than there are people on the earth.
microbiome-blogHe added, that soil microorganisms, particularly bacteria and fungi, cycle nutrients and water to food crop plants, and ultimately to our bodies.

Soil bacteria and fungi serve as the “stomachs” of plants.  They form symbiotic relationships with plant roots and “digest” nutrients, providing nitrogen, phosphorus, and other nutrients plants can absorb.

Reintroducing the right bacteria and fungi to facilitate the fermentation process in depleted and sterile soils is about the same as eating yogurt or sauerkraut to restore the right microbiota deep in our digestive tract.  He said, functional similarities, are virtually the same but if the food nutrients coming back into the gut have been compromised by fertilisers, pesticides, herbicides and products like Round-UP, then damage done to soil will be replicated in the gut.

He saw a clear relationship between the use of chemicals on the land and the upsurge in ‘gut issues’ and the growing prevalence of chronic illness – autism, cancer, diabetes, arthritis to name a few.

Speaking From Experience!

spraying-waikatoI grew up in New Zealand in an area where fertiliser and spraying was a regular thing. I totally understand that from an early age my gut ‘biome’ was compromised. We were also ingesting large quantities of chemicals and phosphates via our vegetables.

What is the take-away here?  Perhaps grow your own vegetables and most certainly hook-up with a local farmer at the your local weekly market.

It is imperative we do something as individuals or otherwise, we and future generations have no chance of survival.

Please feel free to leave your own comments below.  This matter needs to be discussed widely.  The future of our children and grandchildren depend on it.

If you’d like to find out more about the power of gut microbes to heal and protect your BRAIN… I recommend this book:  Brain Maker by Dr. David Perlmutter

Scott Mathias, Clare Darwish @ Noosa International Food & Wine Festival

Scott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare Darwish.

Wraps are extremely versatile and easy to make.  Enjoy this variation to my Cauliflower and Zucchini or Corn Wraps from “Let’s Eat Raw” raw vegan recipe book.  All recipes are meat, wheat, dairy, processed foods and sugar-FREE.

Tomato & Paw Paw Asian-Sushi Wraps
 
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Looking for a unique way to ‘wrap’ tasty food? Well here is an entirely healthy 100% plant based option free of wheat products. Do a bunch of them and once they are dried put them in an airtight bag to use them throughout the week. GLUTEN and DAIRY FREE!!
Recipe type: Starter
Cuisine: Asian
Serves: 2 lge portions
Ingredients
Equipment:
  • Personal blender and dehydrator – if you don't have a dehydrator, use a fan oven 50c and leave door ajar.
To make 2 lge wraps (modify volume to make more)
  • ¼ ripe yellow or red paw paw (papaya)
  • 1 whole lge red tomato
  • ¼ cup sun or semi-dried tomatoes
  • 1 tsp dried Italian herbs or dried spices of choice
  • ¼ tsp desert or sea salt
  • ¼ tsp of ground pepper
Filling of your choice:
  • Sliced vegetables – cucumber, spring onion, red bell pepper, avocado, seasoned cabbage etc.
Cream Sauce:
  • ½ cup of raw cashews
  • ¼ cup of coconut cream
  • ¼ cup of sliced ginger
  • ½ dried kafir lime leaf
  • ¼ tsp galangal
  • ½ tsp chopped coriander
  • Juice of ½ lime
  • 1 clove of garlic
  • S&P to taste
  • Or add spice to the cream mixture of your choice.
  • Tomato & PawPaw Sashimi by Scott Mathias
Instructions
  1. Combine ingredients in personal blender and blend until smooth. Taste test and add extra salt if required. Remember you are making a savoury wrap from what essentially are quite sweet.
  2. On heat-proof paper place ¾ of the mixture and using a stainless steel spatula, smooth square to around 2 cm thick. Do the same again until the mixture is used up. You can vary volume by adding more or less paw paw or tomato.
  3. Place the trays into your dehydrator and set to 45C for 4 hours. Turn after 2 hrs by flipping sheet face down and peeling off onto another sheet. If you are using an oven then set the temperature to as low as the light will tolerate, usually 50c, turn the fan on and open the oven door.
  4. Turn after 2hrs and gradually dry down until the mixture becomes a semi crisp sheet. If you over dry then it makes it difficult to roll. Ovens will dry faster so reduce drying time by half. Once they are dried, set aside ready for use.
For the sauce:
  1. Blend all the ingredients in your personal blender until a thin creamy texture is achieved and season to taste.
For filling:
  1. Place one of the dried wraps onto a flat surface and line up vegetables of choice about 8-10cm from the edge closest to you.
  2. With your fingers on either side simply roll the wrap and contents up.
  3. Slice individual portions and assemble on a nice serving plate topping off with the Asian flavoured creamy sauce.
  4. Garnish of coriander or parsley.

Scott Mathias, Clare Darwish @ Noosa International Food & Wine FestivalScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

Natural Healing Powers of Green Papaya – My Health Miracle

Sometime ago I wrote and published a piece on the wonders of green papaya.  Much has happened since then so I would like to take this opportunity to update you on what I have learnt and experienced using green papaya powder.

Since time immemorial the Paw Paw, sometimes called Papaya (carica papaya), has been at the centre of options for healing solutions, but more importantly a staple diet for many of this planets tropical indigenous peoples.  They still use nature to heal certain conditions.

What is Papain?

Papain is the living enzyme within the flesh of both a green and ripe paw paw, however the green paw paw is known to have higher amounts of papain and lower amounts of naturally occurring sugars whereas a ripe paw paw has the reverse’.

  • It’s a Proteolytic enzyme, which means it is protein hungry.  It not only helps to break own proteins ingested into the stomach but will also seek out and destroy any ‘protein based alien organisms’ such as protozoans like Malaria, Dengue fever, Ross River fever and PARASITES.
  • It appears to work on assisting a return to balance in the body as a result of other viral attacks and has been linked to stimulating T-Cell production in cancer sufferers.

Harmonic or Frequency Properties of Green Papaya.

  • There’s a powerful connection between natures DNA design of green papaya and its ability to align with our own DNA, thus promoting a positive healing experience.
  • Watch out for GMO paw paw, papaya, which comes out of Hawaii, Central America and Thailand.  I am not sure if India and China have allowed GMO papaya to grow in these countries BUT there is always the question of quality and contamination.  So read the small print and make sure you’re buying a quality product.

How Does It Work?

This is how the green papaya takes over the breakdown process:

  • It assists in relieving stress in the gut muscles – horizontally configured muscles, which macerate food particles into a healthy slurry called chyme.  This stress release has been a major part of my own healing. The gut is used by most people as an emotional compost – affecting the ability of the muscle to work efficiently and productively.
  • Stress levels drop and heart rate and blood pressure also appears to normalise as well.  (At one stage some years ago I suffered from heart palpitations and my BP was out of control – 170/130 – now it’s around 120/90 which is far more acceptable).
  • In essence, taking green papaya powder, which acts as a catalyst for normalising gut function, brings profoundly positive ‘downline’ effects – less pressure on other organs at the time of digestion.
  • The heart in particular needs energy to maintain its natural rhythm and when the gut isn’t working properly the heart muscle is also under stress.

95% of people (mainly men) who suffer from heart issues also have digestive dysfunction. I got my gut working against and my heart function normalised too – this is wonderful news and I’m sure if you experiment with your own heart rate and BP monitor you will see the changes for yourself.

If you’re experiencing any one of the following symptoms chances are it is linked to a dysfunctional gut:

  1. Bloating
  2. Reflux
  3. Heartburn
  4. Unusual heart rates and BP – palpitations, arrhythmia
  5. Weight issues
  6. Thyroid issues
  7. Skin issues – eczema, psoriasis, dermatitis, rosacea, dandruff
  8. Energy and lethargy issues
  9. Fibromyalgia and arthritis
  10. Depression
  11. Cravings and tiredness after eating food
  12. White tongue
  13. Diabetes

Based on feed-back from my clients together with my own years of experience, I can say that this is one of the most profound naturally occurring healing tools available to humankind at this moment. Here what Chris has to say about Green Papaya Powder…

When used in concert with a balanced low carb and moderate fat food intake eg plant based meals free of meat, wheat, dairy, processed foods, grains and sugars, the body will once again access that ‘perfect gene’ and kick back into life in the most unimaginable ways. I am living proof that this can occur.

“Illness is not a prerequisite for life.  Good health is a given and we all deserve to have this experience.”

Green Papaya Powder and Green Papaya Powder with Pineapple and Turmeric are available from my online shop.  FREE POSTAGE AVAILABLE Australia-wide.  Postage for International Orders are calculated on the Checkout page.  CLICK HERE TO SHOP NOW

To Your Continued Good Health!

Let's Eat Raw - Scott MathiasScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

7 FREE Recipes below – Feeding a child who suffers from gluten – wheat or lactose – dairy intolerances is as easy as ABC. Simply provide nutritious alternatives which fill the gap and the tummy at the same time.

13013677-boy-holding-hands-on-his-stomach-over-white-background-painI grew up with these intolerances and had to find my own way through the ‘food minefield’ suffering from chronic reflux, bloating and gut issues much of my life and only to STOP when I did two things:

1. Self-Healed my gut issue using 100% natural means – 1 flat teaspoon of green papaya powder after my main meal of the day.

2. Began eating other food alternatives free of those two offending proteins and food which supported my gut function.

Let me explain the reasoning behind #1. After a near death experience when the contents of my stomach emptied back into my lungs when I was asleep, I was forced to find out why I nearly died. Simply by being pushed hard enough to change the way I ate and lived, I googled something and these words appeared.

1. Inability to break down proteins” – the cause of my 45 years of anguish which no medical person even came close to explaining to me.

2. Protein Malabsorption” – my gut muscles had more or less atrophied. I was suffering from a form of paresis –  dysfunctional gut muscles.

3. Proteolytic Enzyme” – a naturally occurring enzyme which helps to break down proteins (there is protein in all food – more or less) and relieve stress on the gut muscle. In other words a catalyst supporting the gut muscle not unlike a band on a footy player’s thigh. It occurs in green papaya powder and pineapple in the form of papain and bromelain, respectively.

So after I began using some green papaya which I obtained from India (and now grow pesticide free and process here in Queensland, Australia) I noticed an instant response to my reflux and other symptoms. After a year they had all but gone.

#2 At the same time I changed the food I was eating, refining my options, ensuring I still had the sweet, sour, salty, savoury,creamy and crunchy eating experience.

I found easy to prepare bread and milk alternatives. I found ways to have a nutritious breakfast which helped both with my elimination and giving me a head start to the day.

Here are the 7 FREE Recipes I promised you at the start of this article. Click on the image and select anyone of the recipes. Hit the ‘Click here to watch video’ on the complimentary recipes page and also download a .pdf to each recipe if you’d like to keep the recipe handy.  Master the art of thinking ahead for your child’s sake too. The best time to make the seed bread is Sunday afternoon and keep in an airtight container in the fridge for the rest of the week. I make cashew milk as I need it each day and let the nuts soak to remove the need for straining through a nut bag. TIP: Almond milk needs straining and tends to go off faster than Cashew milk. The making principle is the same. Just decant into a glass bottle if making ahead and it will last for up to seven days in the fridge.

7 Solutions To Beat Hunger in Gluten & Dairy Intolerant Kids

My best advice to parents of kids suffering from wheat and dairy intolerance is to seek natural whole plant based alternatives. Steer away from so-called gluten free breads or anything processed which says it’s gluten free. The wee tummy is under so much pressure the idea is to give it a hand up with its functional healing and then follow through with ‘kind food’. Don’t forget you can get more recipes here on my website and also from my hardcopy print of Let’s Eat RAW Recipe book

Feel free to leave a comment or question below!!

Please Send Me More Health Tips And Tasty Recipes

SMRheadshotScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’and the acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare Darwish.

In the spice rainbow, the bright yellow is the curcumin, or as you may probably know it – the turmeric.

Adored in the world of modern natural health and nutrition, turmeric’s popularity is currently on the rise.
With its ancient traditional history of Chinese and Indian medicine and with outstanding healing properties, no wonder people all around the world are turning to the turmeric and they just can’t get enough!

The Secret Is In The Pigment

More potent than its volatile oil is the yellow / orange pigment of turmeric. Numerous studies have shown turmeric to be comparable and even more effective than over-the-counter drugs, but without the side effects. Why? Because curcumin produces no toxicity.

turmeric-roots-and-a-jar-of-turmeric-powder

A Treatment for Inflammatory Bowel Disease and Symptoms

Turmeric may provide an inexpensive, effective treatment for inflammatory bowel diseases (IBD) such as Crohn’s, Celiac and Ulcerative Colitis. It has shown to reduce mucosal ulceration, thickening of the intestinal wall, and the infiltration of inflammatory cells. These are linked to antioxidant activity and the good news reported from studies is the fact that although curcumin has been found to be safe at very large doses, the component it is effective at a concentration as low as 0.25 per cent—an amount easily supplied by simply enjoying turmeric in daily flavourful amounts.

Relief for Rheumatoid Arthritis

Clinical studies have substantiated that as an antioxidant, curcumin is able to neutralize free radicals – chemicals that travel through the body and cause damage to healthy cells. This is important in many diseases, such as arthritis, where free radicals are responsible for the painful joint inflammation and eventuate in great damage to the joints. Many people with joint disease find relief when they use the spice regularly. In a study of patients with rheumatoid arthritis, curcumin has shown to encourage improvements in shortened duration of after-rest stiffness, lengthened walking time, and reduction of joint swelling.

Cancer Prevention

Turmeric’s medicinal properties enable it to protect the body from free radicals that can damage cellular DNA—a significant benefit particularly in the colon where cell turnover is quite rapid, occuring approximately every three days. Because of their frequent replication, mutations in the DNA of colon cells can result in the formation of cancerous cells more rapidly. Turmeric also helps in the process of mutated cancer cells elimination. A primary way in which it does so is by enhancing liver function. Additionally, other suggested mechanisms by which it may protect against cancer development include inhibiting the synthesis of a protein thought to be instrumental in tumor formation and preventing the development of additional blood supply necessary for cancer cell growth.

Turmeric Halts Prostate Cancer

Researchers found that the combination turmeric and cruciferous vegetables including cauliflower, cabbage, broccoli, Brussels sprouts, kale, kohlrabi and turnips, could be an effective therapy not only to prevent prostate cancer, but to inhibit the spread of established prostate cancer cells.

Reduce Risk of Childhood Leukemia

Research presented at a recent conference on childhood leukemia, held in London, provides evidence that eating foods spiced with turmeric could reduce the risk of developing childhood leukemia. The incidence of this cancer has risen dramatically during the 20th century, mainly in children under age five, among whom the risk has increased by more than 50% cent since 1950 alone. Modern environmental and lifestyle factors are thought to play a major role in this increase.

Childhood leukemia is much lower in Asia than Western countries, which may be due to differences in diet, one of which, the frequent use of turmeric, has been investigated in a series of studies over the last 20 years by Prof. Moolky Nagabhushan from the Loyola University Medical Centre, Chicago, IL.

“Some of the known risk factors that contribute to the high incidence of childhood leukemia are the interaction of many lifestyle and environmental factors. These include prenatal or postnatal exposure to radiation, benzene, environmental pollutants and alkylating chemotherapeutic drugs. Our studies show that turmeric—and its colouring principle, curcumin—in the diet mitigate the effects of some of these risk factors.”

Improved Liver Function

In a recent study conducted to evaluate the effects of turmeric on the liver’s ability to detoxify xenobiotic (toxic) chemicals, levels of two very important liver detoxification enzymes (UDP glucuronyl transferase and glutathione-S-transferase) were significantly elevated. The researchers commented, “The results suggest that turmeric may increase detoxification systems in addition to its anti-oxidant properties…Turmeric used widely as a spice would probably mitigate the effects of several dietary carcinogens.”

AVN_TURMERIC_119897f

Protects Cardiovascular and Lowers Cholesterol

Turmeric may be able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol is what damages blood vessels and builds up in the plaques that can lead to heart disease, preventing the oxidation of new cholesterol may help to reduce the progression of atherosclerosis and diabetic heart disease. In addition, turmeric is a good source of vitamin B6, which is needed to keep homocysteine levels from getting too high. Homocysteine, an intermediate product of an important cellular process called methylation, is directly damaging to blood vessel walls. High levels of homocysteine are considered a significant risk factor for blood vessel damage, atherosclerotic plaque build-up, and heart disease.

In research published in the Indian Journal of Physiology and Pharmacology, when 10 healthy volunteers consumed 500 mg of curcumin per day for 7 days, not only did their blood levels of oxidized cholesterol drop by 33%, but their total cholesterol droped 11.63% , and their HDL (good cholesterol) increased by 29%! (Soni KB, Kuttan R).

Protection against Alzheimer’s Disease

A number of studies have suggested that curcumin protects against Alzheimer’s disease by turning on a gene that codes for the production of antioxidant proteins. A study published in the Italian Journal of Biochemistry (December 2003) discussed curcumin’s role in the induction of the the heme oxygenase pathway, a protective system that, when triggered in brain tissue, causes the production of the potent antioxidant bilirubin, which protects the brain against oxidative (free radical) injury. Such oxidation is thought to be a major factor in aging and to be responsible for neurodegenerative disorders including dementias like Alzheimer’s disease.

Green Papaya Powder with Pineapple and Turmeric from Scott Mathias RawIncrease your turmeric intake with Scott Mathias Raw Green Papaya, Pineapple & Turmeric Powder – A natural vegan health solution:https://scottmathiasraw.com/…/green-papaya-powder-with-pin…/

You may also wish to look at this link for some more comprehensive reading on the power and benefits of turmeric http://www.nutriinspector.com/turmeric-health-and-weight-loss-benefits/

Here’s to your health!

Scott Mathias Raw

‪#‎Turmeric‬ ‪#‎Curcumin‬ ‪#‎ArthritisPrevention‬ ‪#‎CancerPrevention‬ ‪#‎Alzheimer‬‪#‎CholesterolReduction‬ ‪#‎LiverFunction‬ ‪#‎BowlDiseaseSolutions‬ ‪#‎Digestion‬‪#‎NaturalHealthSolution‬ ‪#‎GreenPapapayaPowder‬ ‪#‎ScottMathiasRaw‬

Reference: The George Mateljan Foundation
For educational purpose only. Please consult a healthcare practitioner for any health problems.

SMRheadshotScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

Chocolate Carrot Mud Cake combines two popular favourites with many people … CHOCOLATE and CARROT!!

Here’s a delicious new recipe that I’ve prepared for our growing list of Online Class members.  I’m hoping this will tempt you to JOIN OUR CLUB as I have a tremendous list of new clean, green, vegan recipes as well as old favourites from my first book “Let’s Eat Raw“.  All recipes are gluten-free, dairy-free and free from processed foods and white sugars.  ENJOY!

Chocolate Carrot Mud Cake
 
Prep time
Total time
 
A quick and easy Mud Cake that everyone will enjoy, combining Chocolate Cacao and Carrots!! GLUTEN FREE and DAIRY FREE which leads to worry free indulgence.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 4-6
Ingredients
BASE
  • 2 cups of Pecans
  • 2 Medium Carrots (grated)
  • 6 Medjool Dates (stones removed)
  • ¼ cup raisins
  • ⅓ cup Coconut Palm Nectar
  • ⅓ cup Raw Cacao
  • ⅓ Cup Carob Powder
  • 200 gm Desiccated Coconut
  • 2 Tbsp Flaxmeal
  • 1 Tsp Vanilla Essence
ICING
  • 2 Avocados
  • 2 Tbs Coconut Oil
  • ½ cup Coconut Palm Nectar
  • ½ cup Cacao Powder
  • ½ Tsp Vanilla Essence
Instructions
BASE
  1. Place nuts and carrot into food processor and blend thoroughly.
  2. Add remaining ingredients and blend again until firm, dough-like consistency
  3. Place mixture into a round food form or small cake tin
  4. Set aside in freezer for 20-30 mins to firm up
ICING
  1. Using a food processor, blend all ingredients until smooth
  2. Taste as you go and add more sweetener if required
  3. Remove cake from the food form or cake tin and, using a flat knife, spread the chocolate icing over the top and sides.
Notes
You can give this a smooth or a rough finish. Get creative. Garnish with edible flowers or fresh fruit or just serve as it is.

Let's Eat Raw - Scott MathiasScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his partner Clare Darwish.

I know going against the massive tide of popularity to reveal the 5 reasons why I do not juice seems like professional suicide, so why am I doing it?  There is no doubt about the imagery conveyed by juices – they look healthy, but they are lacking. Here’s why:

Juicing Removes Necessary and Healthy Fibre

1. Our fundamental physical metabolism is designed by nature to ingest, digest, masticate, macerate, absorb and eliminate after eating whole foods. The chewing action in the mouth bathes the masticated food in beautiful enzymes and acids designed by nature to start the ‘food breakdown process’. In fact as much as 90% of the digestive process starts in the mouth.

2. Humanity is under fiberised. Plainly speaking, there’s not enough balanced dietary fibre ingested each day.  That’s because of the low molecular consistency of the food chosen to eat. Add to this mix far too much protein and a veritable cocktail of nutritional misadventure ensues with the ultimate outcome being the creation of chronic disease. There is also an increase in level of certain trace minerals in de-fibred juices which can impact on kidney and liver function.

3. When fibre is removed from whole foods, the ‘transport’ mechanism for two important functions ceases. Firstly fibre contains nutrients, which are literally ‘sucked’ out of the fibre during the maceration and chyme-making phase, ready to be absorbed by the small intestine. After the fibre has released the nutrients, its job is not over. Once it has passed through the small intestine, by way of gravity, it passes into the large intestine literally sweeping away bad bacteria from the intestinal walls, into the colon and the bowel, all the time cleaning harmful bacteria from the walls of the elimination tract. Fibre was put into our whole foods for good reason.

4. Increased levels of plant and fruit fructose could cause diabetes by sending the wrong message to the pancreas to create more insulin. This is further compounded by the fact the a by-product of insulin production is in fact glucose. This then sets up a vicious cycle of excessive sugar production inside the body creating blood sugar spikes. By taking whole foods into your oral cavity (mouth) instead of ‘denaturing’ your food, you will allow your body to come back into a state of balance.

Red Berry Smoothie
Red Berry Smoothie – Full of Fibre and Antioxidants

5. The upsurge in interest and preference for smoothies is an answer, in the first instance. However whilst there might be some benefits to those of you who suffer from a slow maceration process, the absence of acids and enzymes derived via the chewing process will place the gut function under stress.

Human life is out of balance enough and we are forever seeking ways to restore balance. Moving away from the natural principles and laws of nature doesn’t mean balance can always be restored. In fact, the complete opposite is true in most cases. Whilst some juicing might assist with the reduction in body fat (adipose tissue) , a return to the consumption of whole foods is desirable. This is the way nature intended it to be.

 

 

 

SMRheadshotScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

Papaya Properties Benefits and Medicinal Uses

Some time ago I wrote and published a piece on the wonders of green papaya.  Much has happened since then, so I would like to take this opportunity to update what I have learnt and experienced using green papaya powder.

Just to recap first though:

‘Since time immemorial the Paw Paw, sometimes called Papaya (carica papaya), has been at the centre of options for healing solutions, but more importantly a staple diet for many of the planets tropical indigenous peoples.  Papain is the living enzyme within the flesh of both a green and ripe Paw Paw, however the green Paw Paw is known to have higher amounts of papain and lower amounts of naturally occurring sugars whereas a ripe paw paw has the reverse’.

Green Papaya Will Heal Your Gut Issues Naturally from Scott Mathias Raw
Green Papaya Will Heal Most Gut Issues Naturally
PROPERTIES:
  • Papain is a proteolytic enzyme, which means it is protein hungry.
  • It not only helps to break down proteins ingested into the stomach but also seeks out and destroys any ‘protein based alien organisms’ such as protozoans eg Malaria, Dengue fever, Ross River fever, and other parasites.
  • It has been linked to stimulating T-Cell production in cancer sufferers.
  • Green Papaya is high in Papain and low in glucose.
  • Ripe red or yellow Papaya contains less papain enzyme and more glucose.
BENEFITS:

What I would like to focus on for a moment are the harmonic or frequency properties of green papaya whether dehydrated or fresh.

  • I have found there is a powerful correlation between ‘natures DNA design’ of the green papaya and its ability to align with our own DNA, thus promoting a positive healing experience. (Watch out for GMO paw paw, papaya, which comes out of Hawaii, Central America and Thailand. I am unsure of whether India and China have allowed GMO papaya to grow in these countries BUT there is always the question of quality and contamination).
  • Assists in relieving stress in the gut muscles – horizontally configured muscles, which macerate food particles into a health slurry called chyme (gastric juices).  This stress release has been a major part of my own healing. The gut is used by most people as an emotional compost – affecting the ability of the muscle to work efficiently and productively.
  • It also appears to work on assisting a return to balance in the body as a result of other viral attacks.
  • Stress levels drop when I take GPP and my heart rate and blood pressure also appears to normalise as well.  At one stage some years ago I suffered from heart palpitations and my BP was out of control – 170/130 – now its around 120/90 which is far more acceptable.

 

Love Your Heart
A Healthy Heart is a Happy Heart!
MEDICINAL USES:

In essence, taking green papaya powder (GPP) which acts as a catalyst for normalising gut function, there will be profoundly positive ‘down line’ effects – less pressure on other organs at the time of digestion.  The heart in particular needs energy to maintain its natural rhythm and I have noticed when my gut wasn’t working properly that my heart muscle would feel under stress.  Just to correlate what I have just shared:

  • 95% of mainly men who suffer from heart issues also have digestive dysfunction. I fixed my gut dysfunction and my heart function normalised too – this is wonderful news and I’m sure if you experiment with your own heart rate and BP monitor you will see the changes.

If you’re experiencing anyone of the following symptoms chances are it is linked to a dysfunctional gut:

  1. Bloating
  2. Reflux
  3. Heartburn
  4. Unusual heart rates and BP – palpitations, arrhythmia
  5. Weight issues
  6. Thyroid issues
  7. Skin issues – eczema, psoriasis, dermatitis, rosea, dandruff
  8. Energy and lethargy issues
  9. Fibromyalgia and arthritis
  10. Depression
  11. Cravings and a desire to sleep after food
  12. White tongue
  13. Diabetes

 

Based on feed-back and my own years of experience, I can say that this is one of the most profound naturally occurring healing tools available to human kind at this moment.

When used in concert with a balanced low carb and balanced fat food intake diet, the body will once again access that ‘perfect gene’ and kick back into life in the most unimaginable ways.  I am living proof that this can occur.

Making the transition to a plant-based diet (at least 50% raw) – free of meat, wheat, dairy, processed foods, grains and sugars – will take the stress off your organs ie gut and lower intestines, the strain out of your heart muscle and give you peace of mind as your body responds to it’s natural rhythm.

Illness is not a prerequisite for life.  Good health is a given and we all deserve to have this experience.

To Your Continued Good Gut Health!

Scott 

NB… I am freely available to consult to your needs. I will be conducting LIVE ‘Gut Whisperer’ Sessions in the coming weeks via Google Hangout/YouTube/Livestream…will you join me?

Let's Eat Raw - Scott Mathias

Scott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

Scroll down to read my list of Top 10 Magnesium Rich Foods…

Magnesium Chloride CrystalsMany people are suffering from simple trace mineral malnourishment. I see symptoms in the form of metabolic breakdown at the physiological level. In other words, chronic disease manifesting in the form of arthritic pain, fibromyalgia pain and even simple cramps is an indication of nutritional and mineral deficiencies, mainly magnesium.

Simple cramps are a dead giveaway and this is occurring in both men and women of all age groups. I see them each weekend, as they continue to present themselves at my store.

Magnesium contributes to the successful function of nearly 400 enzyme systems and about 10,000 bio-mechanical functions. It’s also required by the body to regulate muscle and nerve function, blood sugar levels and making protein, bone and DNA.

Approximately 50% of the total body magnesium is found in bone.  49% is found inside cellular tissue and organs and around 1% is actually found in the blood stream.  This 1% is critical however and the body works to keep it constant.

Magnesium, under perfect conditions, is obtained from fresh vegetables and fruit.  For whatever reason, Magnesium in its variety of forms is deficient in the soils of most countries except Egypt.  So we need to bring it into our bodies in its pure form.

When magnesium is deficient in the body the entire body is under stress. I rehydrate Magnesium Chloride (make into a liquid by adding water to Mag Chlor. crystals).  Research has shown that magnesium integrates into the blood, muscles and cellular structure of the body through successful liquid transdermal application.  In other words I rub it into my skin.

In addition, bringing food types and categories into your daily eating habits will also augment the introduction of Magnesium to the body.  Some are easily obtainable and can be integrated into your plant-based lifestyle.  Rice bran is top of the list but is not a food I eat, however if you chose to eat rice bran then the best way is to make it part of your seed bread recipe.

The Top 10 High Magnesium Foods by Nutrient Density (Mag/gm)

# 1 Rice Bran & Dark Leafy Greens (spinach & kale)Fresh Farm Product from Noosa Farmers Market

# 2 Dried herbs and spices like coriander, dill, sage and basil

# 3 Pumpkin seeds (pepitas) and squash seeds

# 4 Cocoa Powder-especially good when making RAW chocolate

# 5 Flaxseeds and Flaxmeal – I use this when making my seed breads

# 6 Brazil Nuts which are also high in selenium

# 7 Tahini (Sesame seed paste) when used to make hummus

# 8 Sunflower Seeds – a seed bread ingredient

# 9 Wheat Germ

# 10 Molasses

You can purchase raw Magnesium Chloride crystals online now by CLICKING HERE.  Just add water and make your own Magnesium ‘oil’.

One final tip – when you rub liquid Magnesium Chloride onto the soles of your feet at night chances are you will be fast asleep ten minutes later. Like the back of the neck, the navel, under the breast line, lower back and behind the knees, the soles of your feet are super absorbent. Try it and see how much more rested you feel in the morning.

See more at http://www.fireitupwithcj.com/the-ultimate-guide-to-magnesium/

By Scott Mathias CHHC. AADP – Noosa, Australia