An invite to eat green

A special invitation is being extended to all STAR readers to dine veggie style, from two raw food chefs. A raw menu designed by world-renowned wholistic health educator Lou Corona, president and founder of Puradyme, and businesswoman-turned-raw food chef/health coach Kerry Coote, invites everyone to a green banquet.

Both passionate about saving and changing lives through the power of eating the correct plant-based food, the two have collaborated to share their knowledge and encourage people to go green under their recent promotional event 'Jazz Up Your Health', held at The Devonshire, Devon House.

"The best food in the world - once it's fresh, raw and comes from good organic, healthy, enzyme-rich, mineral soil whether it fruits, vegetables, seeds, nuts and herbs - is from the plant kingdom," Corona told THE STAR. "The biggest mistake people make in regard to food is to just eat; eating to die rather than eating to live. Like Kerry and I, the general population needs to start eating green if they want to live a disease- and pain-free life and become clean, lean, serene, radiant and vibrant. I have been a vegan from 1973 and I have learnt successfully how to eat raw, living cultured food, consisting of different fruits, vegetables and herbs. I soak nuts and seeds and culture them to make yoghurt, milk, soups, sauces, ice-cream, dressings, dips and smoothies. When you presoak the seeds and nuts, they become predigested, so you get all the proteins, fats and carbohydrates your body needs from a cellular perspective. Seed and nuts become easier to digest, so the body is able to absorb, neutralise, process and metabolise it."

THE MENU

"The first part of the meal is Corona's Lemon Ginger Blast, which I have been drinking for the past 43 years. Its anti-viral, antibacterial, anti-fungal, anti-mucus and antiparasitic. It enhances the circulation and stimulates the digestive system and it neutralises free radicals from the body, which damage the cells. Plus, it wipes out inflammation, which is linked to all disease. It also oxygenates, detoxifies, alkalinises and neutralises all the cells, so it's very powerful. The second item on the menu is a sprouted almond-coconut yoghurt, which creates a smoothie mixed with pineapple, berries and bananas. Corona also makes a 'gorilla milk', which has the same sprout almond-coconut milk yoghurt base, mixed with fresh green juice."

Corona, 64, who has more energy than the average 21-year-old added: "I would also include on the menu a spicy nut soup, followed by a salad wrap of hydrated tortillas filled with a bean dip, guacamole, shredded Romanian cabbage, salsa and pine nut yoghurt. Dessert is chocolate beans cultured into yoghurt to make a pudding and a chocolate ice cream."

Coote told THE STAR: "I used to have fibrocystic breasts, which I was told was incurable. However, since following Lou's advice on how to reverse an unhealthy body by simple lifestyle changes, I no longer have this issue. Your health is your first wealth and learning how to eat and live better is paramount. Going green would benefit our country because it would significantly reduce the strain on our health-care system."

RECIPE

Lemon Ginger Blast

INGREDIENTS

1 peeled lemon

2 otaheiti apples

half of a hot pepper

3 inches fresh ginger, peeled

3 inches turmeric root, washed thoroughly

1 cucumber

1 brunch celery

1 bunch cilantro

1 bunch parsley

1 handful fresh mint

DIRECTIONS

1. Juice all ingredients in a fruit and vegetable juicer.

2. Cut final amount of juice with one-third of its volume of water.

3. Drink.

Janelle.oswald@gleanerjm.com