No more imagination. This place exists on earth. Open your eyes and see the Shomrey HaShalom Kibbutz in Dimona, Israel. Shomrey HaShalom (meaning “the Peacekeepers”
The “secret” to their diet and lifestyle now has been revealed in a new book called The Joy of Living Live: A Raw Food Journey by Zakhah (www,joyoflivinglive.com ). This full-color photographic book explores over 100 raw and living foods tasting experiences from various regions of the world, including the Mediterranean, Asia, West Africa, the Caribbean, and the Americas. Complete with recipes for health drinks, breakfast, lunches on the go, desserts, and spices; recipes such as Live Spring Rolls, Pizza Wraps, Brazilian Nut Milk, Kale & Avocado Salad, and Orange Cake with Maple Cream Icing will make you want to lick the pages. Instructions are simple and easy-to-follow for food items generally found at local markets and health food shops. They are designed for meat-eaters, vegetarians, vegans, and raw foodists no matter the stage of development. These delicious pages share ancient wisdom for a new-age world on diet transitioning, eating organic, exercise, meditation, prayer, fasting, food combining, sprouting, healing properties of food, low-cost superfoods, detoxification, holistic dental care, gourmet food preparation,…
One of the most exciting features of this book is the testimonies from long-time raw foodists who have been raw 5, 10, 20, to over 30 years. They are doctors, celebrities, raw food restaurant owners, raw moms and their raw children, community leaders, and more. They answer questions like what physical health changes can be expected by eating live foods, how can vegans and raw foodists prevent nutritional deficiencies, and how can women have a raw pregnancy. The Joy of Living Live: A Raw Food Journey will make you scream and jump for JOY.
Sunshine Cashew Cheese
2 Cups Cashews, soaked
¼ Cup Nutritional Yeast
2 Garlic Cloves
1 teaspoon Sea Salt
½ Cup Purified Water
Place all ingredients except water in a blender or food processor and mix on high speed. Slowly pour in water until texture reaches desired consistency. Store in a refrigerator. You’ll never miss the dairy!
Sea Vegetable Salad
2 Cups Wakame Seaweed
1 small Onion, chopped
1 large Tomato, chopped
2 Garlic Cloves, sliced
2 tablespoons Mixed Herbs
1 tablespoon Granulated Garlic
2 teaspoons Onion Powder
Chop seaweed in a food processor using slicer blade. Soak for about 30 minutes and drain. Add remaining ingredients. Enjoy! This salad is high in enzymes and trace minerals.
The Joy of Living Live: A Raw Food Journey is now available from www.joyoflivinglive.com and several book and health food shops throughout the US, UK and Israel . For a listing in your area, e-mail thejoyoflivinglive@
Zakhah is a graduate of the Institute of Regenerative Truth as well as the School of the Prophets Institute of Jerusalem (Israel) with a degree in Divine Nutrition. She is also a raw and living foods chef and the author of the world-reknown raw food recipe book The Joy of Living Live: A Raw Food Journey, winner of the Holy Jerusalem Writers Conference Award. Zakhah is co-founder of the Elements of Truth Magazine and Catalog and a freelance health writer for various independent publications around the planet.
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About Joy Natural: Our website featues the raw food vegan recipe book The Joy of Living Live, articles, health information, e-books and free food preparation videos. Come visit us at www.joyoflivinglive.com.