Summer, 2017

1) Introduction to Hooked on Rawcademy
2) Thyroid Issues and Radishes
3) Where’s All the Protein? song
4) Recipe of the Month

Introduction to Hooked on Rawcademy

One of my long-term goals is becoming reality. I’ve wanted to create a special magical kitchen where I can share the deliciousness and beauty of the raw/live food diet and lifestyle. And now it’s here… Hooked on Rawcademy. A place to teach, share and learn about healthy eating and living an empowered life, making your dreams a reality and claiming your birthright of exceptional health.

My first course Raw Food Chef Training & Theory/Science Behind Live Food, will take place October 19 through the 23rd, 2017, and I hope you will join me for this memorable occasion, and please tell your friends or anyone you think might be interested that there is now a Living Foods Culinary Academy in New York City. You can find information about the course here:

Hooked on Rawcademy also has a store where you can purchase raw food books and DVDs, kitchen appliances, food, supplements, and other items. By advance order, you can also purchase herbs, heirloom vegetables and wild vegetables from my farm during the season, to be picked up in NYC.

One of the most exciting aspects about this course is that one day (of the five) will be spent at my farm where I will show students how to identify edible wild plants, and make food with those extraordinary plants, such as lambs quarters (in the Spinach family) purslane (an awesome plant and one of the few loaded with omega 3s), goutweed (put some in a smoothie and watch your energy soar), stinging nettles (purifies the blood), and many, many more. I’m especially excited to share information about wild plants because they are off the charts in nutrient values. At the farm you will also learn how to grow in raised beds, how to make compost the easy way, what herbs will overwinter in the Northeast that you can keep in your back or front yard garden year-round as permaculture plants. Whether you have land, a back or front yard, a window sill, or a countertop, EVERYONE can grow some of their own food. You will gain a great deal of satisfaction from doing so, not to mention receiving really fresh and nutritious produce and saving some money on food costs.

Thyroid Issues and Radishes

I’ve been doing some research on which natural foods, if any, can help with thyroid problems. It seems more and more people are suffering from some form of thyroid disorder. Of course, it is no wonder since we have so much radiation exposure on our planet, both from nuclear disasters like Fukushima, which is still ongoing (although the mainstream media doesn’t cover it), as well as other sources of radiation.

According to the US Energy Information Administration “There are currently 62 commercially operating nuclear power plants with 100 nuclear reactors in 31 states in the United States. Thirty-five of these plants have two or more reactors.”  Independent research has shown that most of these reactors have leaks, not as catastrophic as a Fukushima, or Three Mile Island, but leaks, nonetheless.
Radiation is cumulative. Radiation displaces electrons, breaking molecular bonds, and creating free radicals, which can lead to DNA damage which results in disease.

Further sources of radiation contamination in our daily lives come from:

cell phones
cell phone towers
microwave ovens
CT Scans
smoke detectors
fluorescent lights
airport body scanners
TVs (but not LED TVs)
air travel
Radon gas
Some pesticides mimic the effects of radiation
fallout from nuclear weapon tests
depleted uranium missile heads
and there is more…

The thyroid gland receptors seem to pick up radioactive copycats unless they are full of the real stuff. So the question becomes how to keep them full of the good stuff? If you are on a raw/live food diet with all its associated high nutritional values, you are on the right track.

Recently, I was trying to understand the conflicting information on foods that are termed to be goitrogenic, meaning they suppress the activity of the thyroid gland. In this category are the cruciferous vegetables such as kale, collards, broccoli, cauliflower, cabbage, bok choy, arugula, Brussels sprouts, turnip, rutabaga, maca, mustard greens, mustard seeds, radish, and more. These are some of the most outstanding and nourishing foods on the planet, with cancer suppressing properties, as well as inhibitory activity against viruses, some fungi and various bacteria.

Raphanin is the main sulfur component in radishes. And it seems that raphanin has an affinity for the thyroid gland and is an adaptogen. Raphanin has the ability to regulate the gland, so whether the gland is underproducing or overproducing hormones, it brings it back to the normal range. Wow! Kind of like a thinking plant.

In the old Soviet Union they have used red and black radishes as accepted medical treatment for hypothyroidism. Some other things that can be done to mitigate radiation in the body are:

a) Ingesting kelp or other seaweeds for adequate iodine. It seems that the key to whether cruciferous vegetables will suppress the thyroid depends on whether the thyroid is adequately supplied with iodine. If you are low in iodine or deficient, then, it seems that the cruciferous vegetables have a negative effect. That’s the hypothesis anyway.

b) Chlorella has radiation protective effects, as evidenced by various studies.

c) Keeping an adequate supply of electrons in the body. There is a product invented by Patrick Flanagan called Mega Hydrate which does just that. You take each capsule with a full glass of water. The water activates the Mega Hydrate and this keeps your body supplied with extra electrons, so when oxidation happens and your cells and molecules lose electrons, there are sufficient replacements at hand to prevent a negative cascade of cellular damage. Of course, a mostly raw/live food diet supplies anti-oxidants as well.

d) Infrared and Full-Spectrum Saunas aid the detoxification process of the body, as well as reducing the radiation burden.

Where’s All The Protein??

That’s what people are always asking me when I tell them I’m a raw food enthusiast. My partner Leigh wrote a really funny song about it and we recorded it called Where’s All the Protein?  Listen to it below.

Recipe of the Month

Hibiscus Punch

Hibiscus is a flower which is dried and much used in Mexico as a refreshing beverage. This punch could be the original Kool-Aid. If kids ask for Kool-Aid, try giving them this instead.


Click Picture to Enlarge Image


1 1/2 quarts of filtered water
1/4 cup dried hibiscus flowers
1 pint of mixed fresh fruit juices (try 1 cup of a mixture of orange and tangerine juice with a squeeze of lime, and 1 cup of pineapple juice)
3 tbsp. raw honey or to taste
garnish with a few grapes

1. Put the dried hibiscus flowers into 1 1/2 quarts of filtered water, stir and let sit at room temperature overnight or for at least 3 hours. The water will become a beautiful shade of pink.
2. Drain the flowers and discard. Transfer the hibiscus water to a punch bowl, add the other ingredients and blend well. Refrigerate until cold.
3. When ready to serve, float grapes in the punch bowl. Serve with a slice of tangerine on the rim of each glass.

If you want a gallon, double the recipe.
Keeps for 3 to 4 days in the refrigerator.

Listen to Rhio explaining how to make the recipe on her Fruit & Veggie Lady radio show.

Don’t forget, my first course Raw Food Chef Training & Theory/Science Behind Live Food, will take place October 19 through the 23rd, 2017, and I hope you will join me for this memorable occasion, and please tell your friends or anyone you think might be interested that there is now a Living Foods Culinary Academy in New York City. You can find information about the course here: