New Measure Weight Loss Class


The Raw Food Advantage

 Weight-loss Key #3: Eat more nutrient-dense raw fruits, vegetables, soaked and sprouted nuts, as well as grains and legumes, soaked and cooked.


Green Smoothie

The best calcium supplement available!

1 cup fresh pineapple

large handful fresh parsley

6 strawberries, fresh or frozen

pineapple juice or water, enough to blend

Blend until smooth.


Raw Butternut Squash Soup                                                                  Makes 1 quart. 

 You won’t believe how colorful, vibrant and delicious this soup is!

2 cups butternut squash, peeled, seeded and cubed

1 mango, peeled and cubed

2 cups orange juice

¾ cup coconut milk

½ cup water

2 tablespoons raw honey or 5 dates

dash of salt

Blend all ingredients until smooth. Serve immediately with a dollop of coconut milk.


Kale Salad                                                                                                    Makes 8 cups.

Colorful and calcium-rich, this salad keeps well in the refrigerator for several days, and the raw kale is surprisingly tender.

1/3 cup fresh lemon juice

3 tablespoons Bragg Liquid Aminos

1/3 cup water

½ teaspoon garlic powder or 1 large clove, pressed

1 teaspoon onion powder

7 cups fresh, raw kale, finely chopped

4 scallions, chopped

1/3 cup raw, soaked or sprouted sunflower seeds

½ cup red bell pepper, diced

  1. Combine first five ingredients in a jar and shake to make the dressing.
  2. Toss kale, olives and scallions in a large bowl. Pour the dressing over the salad and stir to mix. Allow to marinate about an hour or overnight.
  3. Just before serving, add the sunflower seeds and red bell pepper.

Ranch Dressing                              Makes about 1½ cups.

 Fresh lemon juice is best when it comes to salad dressings, especially this one.

¼ cup raw sunflower seeds

¼ cup sesame seeds (or tahini)

¼ cup tablespoons lemon juice

3 tablespoons fresh onion in chunks

1 large clove garlic

¾ teaspoon salt

2/3 cup water

½ teaspoon dill weed, dried or fresh

2 teaspoons parsley flakes, or fresh

  1. Soak sunflower and sesame seeds overnight. Drain water.
  2. Combine all ingredients except dill weed and parsley flakes in a blender and blend until smooth.
  3. Add herbs and blend again for about 5 seconds. Will thicken when refrigerated.


Sprouted Lentils

Soluble fiber of lentils increases 300% in 3-4 days in sprouted seeds, compared to the dried seed. (Soluble fiber helps lower LDL cholesterol, blood pressure, blood sugar and regulates insulin levels.) Lentil sprouts also contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, boron, calcium, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur and zinc.

1½ cups dry lentils (3 cups sprouts)

1 medium onion, chopped

½ red bell pepper, chopped

3 cloves fresh garlic, pressed

1½ tablespoons Bragg Liquid Aminos (or to taste)

2 teaspoons olive oil

  1. Soak lentils in water overnight. Allow to sprout for 3-4 days, rinsing twice a day.
  2. Steam onion, bell pepper and garlic in small amount of water for 2 minutes.
  3. Add sprouted lentils and Bragg’s and steam, covered for 8-10 minutes.
  4. Add olive oil, toss and serve. 

Happy Fudge 

Loaded with both omega-3 and omega-6, this fudge will give your mood a boost!

2 cups soaked walnuts

½ cup soft dates

2 tablespoons ground flaxseed

6 tablespoons carob powder

2 tablespoons raw honey

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chopped walnuts for garnish

  1. Place in food processor all ingredients except walnuts for garnish, and process until smooth.
  2. Press into small casserole dish or roll into balls. Sprinkle with chopped walnuts and press them into the fudge.
  3. Refrigerate for a couple hours to allow fudge to become firm if desired.

 Note: soak walnuts 12 to 24 hours to release enzyme inhibitors so that they will be easier to digest and promote health.

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