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NOTE:  This article was previously published on this website as a 4-part blog series, which can be found by clicking here:  Part 1, Part 2, Part 3, Part 4.

Download the free PDF here: Essential Raw Recipes
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This series of articles is meant to supplement my previously published 2-part article series titled, Extreme Raw-Fooding.” Reading that series is, in my humble opinion, somewhat essential in order to fully comprehend and appreciate the following information. Thus, I would highly recommend doing so if you haven’t already. Reason being:  In this my eighth year of raw-fooding in this fashion, it has been my experience that most individuals do not have a total-picture approach to eating raw—which very crucially and essentially includes the consumption of raw animal proteins (i.e., raw meat, raw eggs, etc.). For many, many reasons the idea of eating raw animal proteins carries with it a deep negative stigma created from generations of misinformation surrounding concepts such as the myth of “the germ,” the vital role of bacteria, and others. Reading Extreme Raw-Fooding addresses those questions while also explaining the numerous benefits of eating our fats, proteins and carbohydrates in their raw, unadulterated state. Essentially, absorbing that information in advance will create a more natural context for the information in this new series. (To read Extreme Raw-Fooding, click the blue links or see the references and recommended reading section below.)


Part 1 – The Raw Smoothie

SMOOTHIE FINALOver the years, I’ve had countless conversations with many people interested in the health benefits of raw-fooding. And when the conversation inevitably wanders its way to the fact that I’m not a vegetarian—that I do indeed consume pounds of raw meat every week—the response is fairly typical.

I’ve heard it many times, “You eat raw meat?!?!” This question is usually followed by a strange grimacing look and a simultaneous attempt to discover whether or not I’m joking. I’m very conditioned to that response now, and quite comfortable with it, as it has afforded me the opportunity to have many great conversations with many great people. And on the occasion that the other person is truly interested in the topic of raw-fooding as it relates to optimal physical health, it usually takes very little conversation at all to see the understanding light up in her or his eyes.

However, when it comes to raw-fooding in general, when it’s all said and done, regardless of the undeniable science, regardless of the decades of research, regardless of its ability to dramatically improve athletic recovery, regardless of the incredible cancer-curing, disease-thwarting statistics, regardless even of my own personal testament…the final factor—the final question in these dialogs is almost always this:

How does it taste?

To which I look them in the eyes and offer an enthusiastic, “Great!” And I mean it.

To be fair, jumping right into eating raw meat can be quite challenging for some (particularly the texture), which is why I recommend beginning with the “The Raw Smoothie.” This concoction is an awesome introduction into the world of raw-fooding. The reason it is so awesome is because you don’t even know you’re eating raw because the texture and the taste resemble that of soft-serve ice cream…no, I’m not joking, I said soft-serve ice cream.

Ingredients for “The Raw Smoothie”:
(NOTE:  The following quantities will make 1-2 servings depending on your size and appetite. Feel free to adjust the amounts and ratios to fit your individual tastes and needs. ALSO, it is always preferable that all ingredients be organic whenever possible.)

  1. 6 raw eggs—preferably pastured
  2. 1 medium/average size raw avocado—flesh only, no shell! (You can easily find instructions for how to do this on the web.)
  3. 2 heaping tablespoons unheated honey—The honey must not exceed 93 degrees Fahrenheit during any phase of its creation or production. Like any other food, when cooked, honey becomes toxic. Producers can be contacted to discover the maximum temperature the honey reaches during processing and bottling.
  4. 1 cup raw fruit—such as blueberries, blackberries, raspberries, strawberries, mango, banana, etc. (Hint: The smoothie in the picture above is Strawberry/Raspberry.)

Instructions for making “The Raw Smoothie”:

  1. Simply place ingredients into your blender or food processor and hit the blend button…that’s it.
  2. For those who enjoy thicker textures, add some ice cubes or chips, or freeze your fruit ahead of time. If you freeze your fruit (which I like to do, even though it’s no longer truly “raw”), be sure to put that into the blender last which will prevent all the ingredients from freezing together before you hit the blend button.
  3. Poor, drink, enjoy.

It is always best to purchase and consume eggs (and all foods in general) that are organic—whenever possible. This is because organic foods are created without the use of toxic pesticides, herbicides, and a plethora of other industrial chemicals of the agriculture industry, the consumption of which can make us all very ill. Whenever possible, it is also best to consume fertilized eggs that came from chickens allowed to roam around on pastures out in the sunlight. Essentially, it’s pretty simple:  The more natural the conditions are while the food is being raised—the healthier the food will be for our consumption.

Raw, high quality eggs are nature’s near perfect, compact, fast-food. They serve as an incredible source of proteins and fats for recovering and regenerating the body’s tissues. (Don’t be fooled by the processed, powdered supplements—eat the real thing!). In fact, raw eggs have been found to be one of the most quickly absorbed whole foods we can consume. All of this makes “The Raw Smoothie” recipe the perfect workout recovery formula because it is packed with fresh, raw proteins, fats, and carbohydrates just as nature intended them to be.

Unheated honey is not only nature’s perfect, natural sweetener, but more importantly it is also an incredible digestive aid as it is packed with enzymes. The term “unheated” in regards to honey essentially means that the honey must not exceed 93 degrees Fahrenheit during any phase of its creation or production. Like any other food, when cooked, honey becomes toxic. Producers can be contacted to discover the maximum temperature the honey reaches during processing and bottling.

Now, as I mentioned in Extreme Raw Fooding, “…cooked foods simply do not contain the adequate nutritional value needed for our bodies to mitigate the rampant ground, water and air pollution that we face every day. Without the right kinds of live, raw nutrition present to deal with that pollution, our bodies become collectors of it.” The good news is that “The Raw Smoothie” recipe contains the kind of nutrition that guards our bodies against the countless forms of industrial toxicity which cause all manner of disease (such as cancers) and are prevalent everywhere we go:  land, air and water.

What it boils down to is this:  Consuming “The Raw Smoothie” helps to build a healthier, stronger, and more vital body and mind, plain and simple. But perhaps most importantly of all…

It tastes delicious.

Please feel free to comment on this article about your experiences with “The Raw Smoothie”, and offer your own unique recipe alterations and ideas. For many other raw recipes, see references 2 and 3 below.

Here’s to your health!

References & Recommended Reading:

  1. Hittner, Noah (2014). Extreme Raw-Fooding: The Final Word on Food as Medicine. http://www.noahjameshittner.com/erf/.
  2. Vonderplanitz, A. (2005). We Want to Live—The Primal Diet (Expanded and revised in 2005). Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  3. Vonderplanitz, A. (2002). The Recipe for Living Without Disease. Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  4. Aajonus Vonderplanitz’s website: WeWant2Live.com

Part 2 – The Raw Tartare

TARTARE FINALBeing a carnivorous raw-fooder can make it tough to go out to eat. Fortunately, steak tartare (a raw beef dish) can be found fairly frequently at finer restaurants, and is, in my experience, pretty hard to mess-up (Meaning:  I’ve really not had any “bad” steak tartare…yet). Also, being that it is frequently served in public restaurants, people seem generally more willing to give it a try. It’s also EXTREMELY easy to make at home. 

Ingredients for “The Raw Tartare”:
(NOTE:  The following quantities will make 2-4 servings depending on your size and appetite. Feel free to adjust the amounts and ratios to fit your individual tastes and needs. ALSO, it is always preferable that all ingredients be organic whenever possible.)

  1. 1lb ground beef—Preferably grass-fed if possible as the fat on a grass-fed cow is more healthful to consume. (ALSO, one can easily replace the beef with buffalo, pork, or tuna.)
  2. 3 egg yolks
  3. 1 teaspoon of lemon juice
  4. 1/4 cup olive oil—Olive oil should be cold-pressed below 96 degrees Fahrenheit to maintain its healthful properties and prevent the oil from becoming damaged and toxic. Producers can be contacted to discover the maximum temperature the oil reaches during processing and bottling.
  5. ¼ cup sliced green onion
  6. 2-3 sprigs of fresh rosemary

Instructions for making “The Raw Tartare”:

  1. This recipe begins with a simple homemade mayonnaise: Separate 3 egg yolks from the egg whites and place them (the yolks) in a small mixing bowl. Add one teaspoon of lemon juice, and whisk the mixture together with a fork for approximately 2 minutes, until it is the consistency of molasses.
  2. The next step should take about 5 minutes. Slowly incorporate 1/4 cup of olive oil by adding a small amount, less than a teaspoon, at a time, whisking it into the mixture until it is fully incorporated before adding more oil. This process should create a light yellow mayonnaise.
  3. Pull the leaves off of 2-3 sprigs of fresh rosemary. After chopping the rosemary finely, mix it into the mayonnaise. Place 1 pound of ground beef into the bowl, and cut it into the mayonnaise, mixing everything together until it is spreadable, and enjoy! (Garnished in photo above with green onion, avocado, and rosemary.)
  4. Store the remainder in a lidded glass mason jar that is appropriate for your amount of leftovers, leaving as little airspace at the top of the jar as possible.

As mentioned in the previous installment of this article series, it is always best to purchase and consume foods and ingredients that are organic—whenever possible. This is because organic foods are created without the use of toxic pesticides, herbicides, and a plethora of other industrial chemicals of the agriculture industry, the consumption of which can make us all very ill. Essentially, it’s pretty simple:  The more natural the conditions are while the food is being raised—the healthier the food will be for our consumption.

The benefits of consuming raw meat are vast and profound. Animal proteins and fats in their raw, unadulterated and fully-alive state provide fuel which the body can easily use to build, rebuild, recover, heal and create radically robust health. For athletes and fitness enthusiasts, consuming a diet rich in raw meat can drastically reduce recovery times and create a body whose tissues are far stronger and more dense. But perhaps most importantly of all…

It tastes delicious.

Please feel free to comment on this article about your experiences with The Raw Tartare, and offer your own unique recipe alterations and ideas. For many other raw recipes, see references 2 and 3 below.

Here’s to your health!

References & Recommended Reading:

  1. Hittner, Noah (2014). Extreme Raw-Fooding: The Final Word on Food as Medicine. http://www.noahjameshittner.com/erf/.
  2. Vonderplanitz, A. (2005). We Want to Live—The Primal Diet (Expanded and revised in 2005). Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  3. Vonderplanitz, A. (2002). The Recipe for Living Without Disease. Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  4. Aajonus Vonderplanitz’s website: WeWant2Live.com

Part 3 – The Raw Ceviche

CEVICHE FINALWell before the days of raw-fooding, when I was younger and even into adulthood, I always enjoyed eating chicken. But I remember noticing that it could upset my stomach and even make me drowsy. Looking back, it makes sense that this was the case since chicken is a dish that we have learned to cook the life out of in fear of bacterial poisoning. Ironically, cooking the life out of our food is what actually creates the real threat to our health.

Below, “The Raw Ceviche” recipe presents chicken in a fully alive, delicious and profoundly nutritious way:  Raw-Marinated. I‘ve eaten pounds and pounds of this stuff, and I really hope you’ll give it a try! And once again, if you’re skeptical and/or worried about bacterial contamination of some sort, please read “Extreme Raw-Fooding” as well as references 2 and 3 below. Your concerns are acknowledged and addressed there in full—by decades of research and practical application. I assure you…none of this was done or presented on a whim.

Ingredients for “The Raw Ceviche”:
(NOTE:  The following quantities will make 2-4 servings depending on your size and appetite. Feel free to adjust the amounts and ratios to fit your individual tastes and needs. ALSO, it is always preferable that all ingredients be organic whenever possible.)

Meat (Easily replace the chicken with any fish, seafood or fowl.):

  1. 1lb whole organic chicken breast—deboned and diced or ground
  2. Juice of 2-3 fresh lemons—enough to cover the chicken

Veggies:

  1. 1 medium/large avocado—chopped, flesh only, no shell! (You can easily find instructions for how to do this on the web.)
  2. 1 medium tomato—chopped
  3. ½ medium onion—diced
  4. ½ green bell pepper—chopped
  5. 2 fresh cloves of garlic—minced

Sauce:

  1. 2 large tablespoons unheated honey—The honey must not exceed 93 degrees Fahrenheit during any phase of its creation or production. Like any other food, when cooked, honey becomes toxic. Producers can be contacted to discover the maximum temperature the honey reaches during processing and bottling.
  2. 1/3 cup raw heavy cream—Search online for places to buy organic, raw dairy.
  3. ¼ cup olive oil—Olive oil should be cold-pressed below 96 degrees Fahrenheit to maintain its healthful properties and prevent the oil from becoming damaged and toxic. Producers can be contacted to discover the maximum temperature the oil reaches during processing and bottling.

Seasonings:

  1. 1 tsp each of dried basil and oregano—more if you chop your own fresh
  2. ½ tablespoon raw apple cider vinegar
  3. Fresh ground pepper—to taste

Instructions for making “The Raw Ceviche”:

  1. In a mixing bowl, marinate the diced or ground chicken in the lemon juice for 8 to 24 hours in the refrigerator, stirring it a couple of times. The chicken will turn a white color as the lemon juice does its magic. (This natural, raw style of marination creates a palatable texture WITHOUT damaging or denaturing the nutrients in the raw meat.)
  2. When the chicken is ready, chop the vegetables and add them to the meat mixture and mix with a spoon.
  3. Add the sauce ingredients and mix again. If it seems dry, add more cream and/or olive oil.
  4. Add the seasonings and mix well. Add more if you like.
  5. The ceviche is ready now, but improves after a few hours, which allows flavors to draw through the mixture.
  6. Serve and enjoy!

As mentioned in the previous installments of this article series, it is always best to purchase and consume foods and ingredients that are organic—whenever possible. This is because organic foods are created without the use of toxic pesticides, herbicides, and a plethora of other industrial chemicals of the agriculture industry, the consumption of which can make us all very ill. Essentially, it’s pretty simple:  The more natural the conditions are while the food is being raised—the healthier the food will be for our consumption.

As mentioned in Part 2, the benefits of consuming raw meat are vast and profound. Animal proteins and fats in their raw, unadulterated and fully-alive state provide fuel which the body can easily use to build, rebuild, recover, heal and create radically robust health. For athletes and fitness enthusiasts, consuming a diet rich in raw meat can drastically reduce recovery times and create a body whose tissues are far stronger and more dense. But perhaps most importantly of all…

It tastes delicious.

Please feel free to comment on this article about your experiences with The Raw Ceviche, and offer your own unique recipe alterations and ideas. For many other raw recipes, see references 2 and 3 below.

Here’s to your health!

References & Recommended Reading:

  1. Hittner, Noah (2014). Extreme Raw-Fooding: The Final Word on Food as Medicine. http://www.noahjameshittner.com/erf/.
  2. Vonderplanitz, A. (2005). We Want to Live—The Primal Diet (Expanded and revised in 2005). Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  3. Vonderplanitz, A. (2002). The Recipe for Living Without Disease. Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  4. Aajonus Vonderplanitz’s website: WeWant2Live.com

Part 4 – The Raw Sauce

SAUCE FINALI’ve been asked many times if I “miss” any of the cooked or refined foods that I once consumed. The answer, quite frankly, is:  absolutely not. This is because one of the most amazing features of this brand of raw-fooding is that cravings seem to vanish. As the body is more and more consistently given what its DNA calls for, a balance is forged, and what was once craved (i.e. salty and sugary refined foods, alcohol, etc., which serve to profoundly disrupt the body’s ability to maintain homeostasis) no longer has a hold.

The following recipe has played an enormous role in my raw-fooding adventure. Particularly, it can help individuals who want to make the leap into raw-fooding, but are worried about the taste or texture of raw meats. “The Raw Sauce” is a delicious, nutritious, completely raw condiment to add incredible flavor, enjoyment, and healthfulness to raw meat meals. There are SO MANY other recipes of this nature which can be found in resources 2 and 3 below. However, this recipe is something I consider to be a staple.

Ingredients for “The Raw Sauce”:
(NOTE:  The following quantities will make roughly 30oz of sauce. Feel free to adjust the amounts and ratios to fit your individual tastes and needs. ALSO, it is always preferable that all ingredients be organic whenever possible.)

  1. 2lbs or 30oz raw tomatoes—I personally prefer Roma tomatoes
  2. ½ small raw onion (.17lbs or 2.7oz)—I personally prefer red onion
  3. .5oz fresh raw basil
  4. 2-4 tablespoons olive oil—Olive oil should be cold-pressed below 96 degrees Fahrenheit to maintain its healthful properties and prevent the oil from becoming damaged and toxic. Producers can be contacted to discover the maximum temperature the oil reaches during processing and bottling.
  5. 1-2 tablespoons raw apple cider vinegar
  6. 2-4 rounded tablespoons unheated honey—The honey must not exceed 93 degrees Fahrenheit during any phase of its creation or production. Like any other food, when cooked, honey becomes toxic. Producers can be contacted to discover the maximum temperature the honey reaches during processing and bottling.
  7. Optional:
    • 1 clove fresh raw garlic—or to taste
    • Fresh raw dill—to taste
    • Fresh raw oregano—to taste

 Instructions for making “The Raw Sauce”:

  1. Simply place ingredients into your blender or food processor (chop ingredients beforehand as necessary) and hit the blend button…that’s it.
  2. Store in glass jar with as little air as possible inside the jar in order to keep the sauce fresh for as long as possible. I usually make about one week’s worth at a time, storing it all in 2-3 separate jars.
  3. Pour over your raw meat of choice (beef, buffalo, lamb, pork, fish or fowl) and enjoy. I often place a half pound of organic, grass-fed ground beef into a bowl, add chopped/chunked avocado, cover everything in “The Raw Sauce”, and dig in.

As mentioned in the previous installments of this article series, it is always best to purchase and consume foods and ingredients that are organic—whenever possible. This is because organic foods are created without the use of toxic pesticides, herbicides, and a plethora of other industrial chemicals of the agriculture industry, the consumption of which can make us all very ill. Essentially, it’s pretty simple:  The more natural the conditions are while the food is being raised—the healthier the food will be for our consumption.

The combination of fresh, raw ingredients in “The Raw Sauce” creates a healthful concoction with many benefits. For example:  Raw tomatoes are great for hydration, unheated honey promotes healthy digestion, cold-pressed olive oil helps cleanse the body, and raw apple cider vinegar promotes healing—just to name a few. When combined with one’s raw meat of choice, what results is profoundly nutritious—particularly for the athlete and/or fitness enthusiast with a goal of optimal physical health. But once again, perhaps most importantly of all…

It tastes delicious.

Please feel free to comment on this article about your experiences with “The Raw Sauce”, and offer your own unique recipe alterations and ideas. For many other raw recipes, see references 2 and 3 below.

Here’s to your health!

 

References & Recommended Reading:

  1. Hittner, Noah (2014). Extreme Raw-Fooding: The Final Word on Food as Medicine. http://www.noahjameshittner.com/erf/.
  2. Vonderplanitz, A. (2005). We Want to Live—The Primal Diet (Expanded and revised in 2005). Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  3. Vonderplanitz, A. (2002). The Recipe for Living Without Disease. Los Angeles, CA: Carnelian Bay Castle Press, LLC.
  4. Aajonus Vonderplanitz’s website: WeWant2Live.com

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About the Author…
Noah James Hittner is an independent Author and Musician from rural Wisconsin who has appeared on both radio and network television. His books and music inspire the mind and warm the heart. To contact Noah, or explore more of his work, visit: www.NoahJamesHittner.com.

 


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