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FRANZ MARZOUCA PHOTO

HEALTHYeats

ARAWDEAL

Turn down the heat and light up your life, says raw-food master chef Aris LaTham.

hat works for actress Demi Moore still svelte and sexy at over 40 can also work for you. No, not a 20-something-year-old husband, but eating uncooked fresh vegetables, fruits, nuts, sprouted grains, and seeds. A raw food diet improves your health and makes you feel better and more energetic, says Aris LaTham, ranked one of the top vegetarian chefs by Vegetarian Times magazine and considered the father of gourmet vegetarian ethical raw food cuisine in America by The Oxford Encyclopedia of Food & Drink (Oxford University Press, 2004). The JamaicanEats team, recently caught up with LaTham at his Sunfired Cuisine Retreat in Ocho Rios, St. Ann, Jamaica, and left all fired up about eating raw.

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BY SHARON MCCONNELL AND GRACE CAMERON

e hasnt had a cooked meal in 31 years but has only fallen ill once (ackee poisoning at a restaurant) in three decades. You wont find him sniffling during cold and flu season either, not because his name Aris (Greek) means the greatest, but because he lives by the philosophy thou shalt not kill thy food. Trim and fit at almost 60, with pale brown eyes that seem to emit a glint of gold, LaTham, a vegetarian for 35 years and raw foodsonly eater for 31, says humans were not meant to be meat eaters and that when youve boiled a carrot, for example, youve killed it. Youre creating karmic death by killing plants to turn into food, says LaTham who adds that true carnivores, like the lion, eat their meat while its still alive. People, he says, cook and burn their meat and add tenderizers and sauces all in the effort to be imitation carnivores. We use curry to help run the goat out of our system we burn the curry so it wont run our belly. Plus, while it takes two and a half days for meat to exit the 30-foot long (on average) digestive tract of humans, the lion, with a digestive tract seven feet long, takes in and quickly excretes meat from its system. So if youve been eating animal flesh for 30 to 40 years youre backed up with rotting meat and when decay takes place it decays the cells around it, says LaTham who not only eats raw but talks raw when it comes to food and nutrition. Killing and eating animals will kill you back

Sunfired Foods retain their flavour to create a sensuous sunburst in your mouth...

slowly and painfully through high blood pressure, diabetes, mood swings, painful menstruation, morning sickness and other maladies, adds LaTham, a star speaker at international events like the 36th World Vegetarian Congress held October 2005 in Italy. Fire also kills food, robbing it of flavour and nutrients, says the Panama-born LaTham, who has catered gourmet raw foods for superstars like Moore, Sidney Poitier, Jesse Jackson, Barbara Streisand, former U.S. Supreme Court Justice Sandra Day OConnor, civil rights activist and comedian Dick Gregory, and many others. Humans (and animals) evolved magnificently over millions of years without microwave ovens, electric ranges and crock pots. The growing period of foods is the cooking process a ripe plantain is already well done. Sun-fired Foods retain their flavour to create a sensuous sunburst in your mouth. Let the sun be your chef, he urges. Its not about the food in your life, but the life in your food that nourishes. Still, if you believe no meat and raw veggies make Aris a dull chef, think again. LaTham is famous for creative gourmet recipes that make the most of Jamaicas rich bounty of tropical fruits and vegetables. Ask him for his favourite, and its like asking a mother to name her favourite child. However, his best known dishes include the Tropical Life Salad, Mango Berry Paradise Pie and Better Pecan Nice Cream, a non-dairy ice cream made with frozen bananas, pecans, dates and cacao (frozen bananas, when homogenized in a food processor, break down to a smooth creamy texture that resembles dairy).

People are frugivores

Research shows that the natural, original and best diet for humans is fruit, says LaTham who turns to the Bible to make his point. Genesis 1 verse 29: Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for meat. I dont know how people go to church and miss this part of the Bible, says LaTham, a nonChristian.They have fish fries and so on, but praying over the food doesnt make it any healthier.That dead fish will foul up your system. People were also not meant to be omnivores or herbivores. Herbivores, he explains, are animals on all fours cows and goats that grind the herbage and pass it through their multiple chambers, squeezing out the nutrients. LaTham also has a word for fish eaters who call themselves vegetarians.Fish is not part of the plant life. Plus,fish is the greatest source of body odour because fish rots.The body is moist and dark, a great place for rotting meat.The only way to preserve fish is by refrigeration and we dont have that in our system.

Aris LaTham says

4 reasons why heating food backfires

Heating food beyond 135 degree Fahrenheit (or, in some cases, as low as 110 degrees) destroys the natural enzymes in the food that aid in pre-digestion.When this happens the body goes into overdrive to create an overabundance of digestive enzymes. It means that metabolic enzymes that are needed for other vital functions are called on to aid in the digestion process.The result is a loss of energy. People feel sleepy after a huge cooked meal because the enzymes required to keep their body functioning are being called on to digest the meal.

Cooking destroys many vitamins and minerals in food, and studies show that vitamin and mineral pills are poor substitutes for eating the naturally-occurring nutrients in foods. In addition, cooking reduces the oxygen in fresh food, which is needed to resist disease. Eating live foods in their natural state gives the body the energy it needs, as well as strengthening the immune system to avoid colds, flu and infections.

3 4

Cooking can also rob the flavour from many foods.The aroma of cooked food going up in the air is your loss, says LaTham. Thats your flavour going up in the air.

Eating heat-processed food triggers a massive release of white blood cells by our body a similar response that happens when we have an infection or are poisoned.

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Im not on a mission to convert people to a raw food diet. My objective is to get people to include more fresh foods into their diet and to open their eyes to the methods theyve been blindly following.

Tropical Life Salad

FRANZ MARZOUCA PHOTO

Eating like LaTham

LaTham says he has no desire for cooked food and believes that if it cannot be eaten raw, it is not food. He explains his clean bill of health by saying, disease cannot live in a clean environment with friendly bacteria. Animal products and cooked food leave the most residue behind. Foodwise, LaTham divides the day into three periods:

ELIMINATION PERIOD: 4 A.M. TO NOON INCLUDES BREAKFAST

Breakfast literally means to break your fast. Open up your system slowly and clean out whats left over from the previous day before you start to eat, he advises. Breaking your fast with a big bowl of porridge or a huge plate of fried dumplings and plantain means youre piling food on top of the leftover, and in fact compacting the trash. LaTham breaks his fast with coconut water. He drinks the water from 36 fresh coconuts (about 72 cups) each week. Coconut water is excellent for cleansing and is in a class by itself, he says. Coconut water washes out the heart. Its like a heat seeking missile, the current brings energy to your cells. If pure coconut water is not available, have watermelon, with 95 to 99 per cent moisture, or water with a squirt of lime juice. An hour or so later he has fresh, unsweetened fruit juice at air temperature. After that about an hour he has fruits or fruit salad followed by more coconut water an hour or two later. Go for fruits with a high moisture content. The higher the level of moisture, the more electric the fruit and the better it is a cleanser. Says LaTham: The higher the fruit grows (like the coconut), the better because the sun pulls the moisture from the earth up to the fruit. >> NOTE: Be sure to get pure coconut water and not coconut juicewith added sugar.
Students Grace White and Selby Alexander from Denver, Colorado. See their comments on page 62.
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FRANZ MARZOUCA PHOTO

>> HOW FRUITS MEASURE UP:

Acid fruits such as citrus fruits, pineapple, cranberry, strawberry, pomergranate, cantaloupe and honeydew melons contain 80 to 95 per cent moisture. Sub-acid fruits like apple, berries, apricot, cherries, grape, guava, plum, papaya, mango and peach have a moisture level of 60 to 80 per cent. Sweet fruits, banana, dates, jackfruit, naseberry, plantain, have between 0 and 60 per cent moisture.

Tropical Smoothie, Recipe on page 78

Do not combine acid and sweet fruits Eat melons by themselves. Soak dried fruits (which have 0 per cent moisture) for four hours before eating

*QUICKtip:
FRANZ MARZOUCA PHOTO

INTAKE PERIOD:
NOON TO 8 P.M INCLUDES LUNCH AND DINNER
Lunch begins at about noon with a glass of nut milk at air temperature (almond drink, etc.). LaTham does not consume any dairy product. Milk (a starch) and cheese, he says, are like glue, sealing your arteries because they are packed with starch and fat. An hour or so later he has protein and vegetables 25 per cent protein and 75 per cent vegetable. Note: do not mix protein and starch. Starch needs to be chewed well to be properly digested. Mid- to late afternoon, coconut water. Late afternoon, an hour or so before dinner, vegetable juice. Dinner includes starch and vegetables 25 per cent starch and 75 per cent vegetable, or protein and vegetables.

PROTEIN Protein, called magnetic builders, includes nuts like almond, Brazil nut, cashew, pecan, macadamia, pistachio, and walnut; fruits like ackee, avocado/pear, coconut, and olives; legumes like lentil, peanut, soya bean; and seeds such as flaxseed, sunflower, pumpkin, and sesame. TIP: Pre-soak nuts and seeds for 12 hours and sprout legumes.

VEGETABLES Vegetables, called electro-magnetic stabilizers, include non-starchy kinds like broccoli, cauliflower, fresh beans and peas, garlic, onion, radish and sprouts; green leafy varieties such as cabbage, callaloo, celery, lettuce, collards, pak choy, spinach and watercress; and vegetable/fruits like choc ho (chrisophene/chayote), cucumber, eggplant, peppers, squash, tomato, zucchini, and okra. Sea vegetables are also included. STARCHES Starches, called magnetic builders include, beet and carrot (light vegetables); corn, potatoes, pumpkin, winter squash and yams; legumes such as dried peas and beans; and grains such as barley, dried corn, millet, oats, rice, rye and wheat. TIP: Pre-soak and sprout all legumes and grains for 12 hours.

PERIOD OF REPARATION: 8 P.M. TO 4 A.M. PERIOD OF SLEEPING/FASTING

During this time the stomach shrinks. STIFFING STARCHES Starch is a totally unnecessary group of food, says LaTham. Bread, for example, which we call the staff of life, is the staff of death. The body does not have the capacity to process the amount of bread/starch that we eat and so it goes unprocessed and settles in the extremities, resulting in ailments like arthritis.
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MORE ABOUT STARCHES, ACCORDING TO LATHAM: Some yams, cassava and other food that grow deep below the surface of the earth should not be eaten. All starches are converted into sugar to get the nutrients. You tax your >>

>> body, turning it into a refinery, to digest starches. Thats a huge job. Foods that grow closer to the surface of the earth contain less starch and are therefore better for you. Starch solidifies. It dries out, settles and hardens (think hardening of the arteries, for example). Most people also

eat starch with fat, so youre starching your body stiff in the same way that you starch clothes (think arthritis). In cool weather starch solidifies and the joints get stiff, hence complaints of stiff joints from many older people when the temperature gets nippy.

SUNFIRED FOOD INTERNATIONAL

LaTham launched Sunfired Foods in New York City in 1979 and became co-owner of Green City Market Cafe in Bethesda, Maryland. Sunfired Food International runs The Sun Cuisine Retreat, the Sunfire Culinary Institute, as well as a juice bar (that serves raw food and a limited amount of cooked meals) at the Sandcastles Hotel, all in Ocho Rios, St.Ann.An educator and consultant, he conducts seminars and lectures on food and nutrition in Jamaica and around the world.

REV UP YOUR ENGINE

The body is the best machine ever made, but like all machines it experiences wear and tear and must be retuned at certain periods, says LaTham. Any waste sitting in the system for too long needs to be flushed out. Think of it like changing the oil in your car every 3,000 miles or so or like the wash out your mother insisted you had as a child. cold turkey they need to begin the week before by gradually eliminating meat, sugar, starches, fried foods, and bumping up their intake of fresh fruits, vegetables and liquids.

Sun Cuisine Retreat

Sun Cuisine Retreat offers guests a place to relax, detox and recharge their battery for between three and 30 days. LaTham says he works with his visitors to cleanse their system. He notes, however, that hes an educator, not a medical doctor. The three-acre property includes a mud bath, pool, flower and vegetable Gardens, accommodation for up to six guests but will soon be expanded for a maximum of 12. Cost: Between US$600 and $900 for a three-day stay; US$1,200 $1,800 for a week. Whats included: Accommodation, meals, nutrients and some limited therapy mud bath, ear coning, yoga, massage.

Best way to brew

The preferred way to make herbal tea: Put the leaves in a jar of water and place in the sun for eight hours or leave in the kitchen at room temperature for 12 to 20 hours, depending on the herb. The next best method is to boil the water and steep the leaves. Boiling the leaves in the water is not a good idea, says LaTham because the more intense the heat, the more toxins you draw out.

Fast one day a week:

For example, from the last meal on Friday at 8 p.m. to breakfast on Sunday morning to cleanse and keep the body running like a well tuned machine.

Detox four times a year:

While you may detox at any time during the year, LaTham believes its best to go with the flow of the seasons during the spring (March 21); summer (June 21); autumn (September 21) and winter (December 21) solstice. These are the times when the body naturally wants to release toxins, he says. Take a three-day all-liquid fast coconut water, water, juices, broth, tea (sun-brewed, where possible). People with medical challenges such as diabetes may experience headaches and dizziness. Hunger is not the problem, says LaTham. Instead of going

More tips
In an ideal life you would have one meal at about 3:00 p.m. Your mother was right when she told you not eat and drink at the same time. Doing both at the same time displaces the digestive enzymes in the stomach, leaving the food undigested. Plus, a meal that includes fat (meat, for example) and water means that the fat will go unprocessed and when fat is not broken down it can result in indigestion in the short term and high cholesterol in the long term. Unprocessed fat in the system can also end up coming out of the ear as wax. Have your food and drink as close to body or room temperature as possible. The body has to work to cool down hot food and to heat up what is cold, sapping the system of energy. Eat at least two hours before going to bed.

Sunfire Culinary Institute

In 27 years LaTham has trained thousands of chefs. Located in Coyaba Gardens at the Shaw Park Estates, in the hills overlooking Ocho Rios, the institute trains and certifies raw food and vegetarian chefs and individuals mainly from the U.S. The program: Twenty-four hours of instruction over six days Cost: US$3,000 which includes accommodation, meals, instruction and a certificate.

To better clean the blood and hose out the digestive system, add aloe vera (sinkle bible in Jamaica) lime or noni juice to coconut water.These are like soap, they clean you out.

*QUICKtip:

For more information log on to www.suncuisine.com

Mango Berry Paradise Pie

CRUST
1 cup almonds 1 cup coconut, chopped 1 medium naseberry (or other berry or fruit) cup raisins teaspoon cinnamon powder 1: Soak almonds for 12 hours, drain and rinse. 2: Combine almonds and coconut in Champion Juicer with homogenizer 3: Place naseberry, raisins and cinna-

mon in food processor with S blade and process to a smooth consistency. 4:Add naseberry mixture to almonds and coconut. Form into a dough and press into 9-inch pie dish. 5: Dehydrate at 125 degree F for 6 hours or bake at 275 degree F for 30 minutes.

FILLING
4 large mangoes 1 strawberriy cup raisins cup blueberries (or pineapple, mango or other fruits)

1: Place strawberry, raisins and blueberries in food processor with S blade and process to a smooth consistency. 2: Cut mangoes into thin slices. Layer in pie shell, fanning out in a spiral until the bottom is evenly covered. 3: Spread filling over the mango slices. 4: Make a top layer with remaining mango slices and filling. Garnish with strawberries, kiwi, naseberry and other fruits, as desired. MORE RECIPES ON PAGE 78

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MY WEEK AT SUN CUISINE

egra Little, whose miscarriages and brush with cancer led her to raw and living foods about three years ago, spent a week at the Sun Cuisine Retreat in late April. Little, a Live Food Chef and Teacher in Southern California (www.tegralittle.com), says although she was a vegan, the shift to raw foods saved her life. Here, she shares excerpts from her diary during her stay.

Sunday, April 29
My living space for the week is simple, comfortable, private and I feel totally safe.The atmosphere here is so peaceful and the rich, tropical beauty that surrounds the outside area of my room is a breathtaking backdrop of tranquillity. Leo,Aris beautiful shiny black Labrador puppy a strict vegetarian likes to stick his head into my bedroom window so I can pet him. I love it! As I sat with Aris this afternoon he explained his philosophy on living food and talked about how his journey began in 1968. He has a wealth of knowledge and I know I am going to learn so much over the next 7 days. Today was a short introductory day. I am certain when I get back home I am going to make an array of recipes with plantains.The one we made today was outstanding.

Monday, April 30
The 9:00 a.m. start this morning was just fine with me. I am not here for vacation.We made some incredible meals today wild rice, nut meat, papaya salsa.The highlight for me was the ackee seaweed dish. I was blown away. I told Aris that I must take some ackee back with me. I should have brought along more music with me. I only have Corinne Bailey Ray. Her voice really is a young version of Billie Holiday. I would love to listen to Kem right now. I should have grabbed Marcs (my husband) iPod before I left home.

Ackee Seaweed
2 dozen ackee, seed removed and chopped 1 bunch parsley, chopped yellow onion, chopped 6 small tomatoes, chopped 1 red scotch bonnet pepper, chopped (remove seed and the vein which are the hottest parts) 1 red bell (sweet) pepper, chopped

Plantains with Goji Berries

2 plantains, peeled and sliced thin 2 cups scallions, chopped 1 teaspoon curry powder teaspoon sea salt 4 cilantro sprigs, chopped 1 tablespoon olive oil cup lemon juice 1 cup soaked hijiki (a type of seaweed) cup goji berries Mix all ingredients together.

2 garlic cloves. pressed 3 thyme sprigs cup wakame (a type of seaweed), soaked cup hijiki (a type of seaweed), soaked teaspoon sea salt 2 tablespoons olive oil 1 teaspoon Jamaican jerk blend Mix all ingredients together.
CONTINUED ON PAGE 78

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factfile

ARI S L AT H A M

WHAT THEY SAY ABOUT ARIS

e came down in March to study the componets of the sunfired food system/way of life. With our mothers in tow, we not only had the opportunity to practise these new discoveries on ourselves, but on and with our direct blood lines. We wanted to show them a new way of self-care involving rest and sleep, cleansing, fasting, meal planning and family love. Everything that we experienced can be used in our everyday life. We plan to teach others these skills via classes and possible creating a cafe or juice bar. The bottom line is a fresh perspective by consuming fresh food and being in tune with nature. When the body is not in dis-ease life is easier. We love coconut water and the tropical fruits as well as greens with a handful or two of nuts. - Selby Alexander, stretching and lifestyle fitness coach, Denver, Colorado

Born1947 in Gatum, the Panama Canal zone

Parentsalso born in Gatum Grandparentsfathers parents from Jamaica and his mothers from Barbados, met as migrant labourers building the canal almost a hundred years ago. Dropped out of schoolat 13 in Panama and started hustling. Brought fruits and crab from the country and sold them in front of the school. He finished school in New York and as a star swimmer and long distance runner received several scholarship offers. Learned to cook on a coal stovethen on a kerosene oil stove.

My grandparents had nine children and each had at least four children. At any given time we had 50 people in the house and so there was always a big cook-up. 17 to join his mother who left Panama in 1960 to seek a better life.

Eat more fruits and drink more coconut water and fresh fruit juices.

Migrated toBrooklyn, New York, at

Hot dogs, sloppy joeswine,

cigarette and pot entered the picture after he moved to New York in 1964.

Hippiesand the back-to-the-land

movement inspired his move to become a vegetarian. He started eating trail mixes, wearing sandals and reading vegetarian books.

Started to cook his own potgiving up his mothers red meat

and pig tail dishes.

Arabic, Sanskrit and Italian. Did his masters work in Ebonics (what he calls Black sounds). His mentor was Dr. Ernie Sweet Ernie Smith, a pimp who talked his way into a PhD in linguistics with course work in Ebonics.All the street talk he grew up with he got legalized. In the 1960s and 70s LaTham taught Spanish, Swahili, Latin American Studies at various schools and universities in New York and California and developed the language curriculum of several institutions. He also has an Honorary Doctorate Degree in Sunfired Sciences from the City University of Los Angeles, California.

Became a veganby 1973 after visiting Ghana and Togo in 1972 and observing how little meat the Africans ate. Last cooked mealin 1976 was likely Mexican rice and beans. LaTham says he struggled between 1974 and 76 to maintain an all-raw diet but only succeeded after giving up ganja (marijuana). He figured out afterwards that it gave him the munchies for cooked food. Has a Masters Degreefrom California State University and speaks Spanish and Swahili fluently. He studied

A rebelhe was on his way to Angola (going through Belize, Mexico and Panama) in 1974 to help in the fight for liberation when his girlfriend, eight months pregnant, drew the line.They had been on the road for six months, heading to Brazil to catch the boat to Angola. He delivered their baby boy in Guatemala in the living room he rented from an Indian. The One Love concertin 1978
brought him to Jamaica for the first time. He returned in 1995 to cater for Dick Gregory at the Treehouse resort in Negril and stayed on as a consultant. After travelling back and forth between Jamaica and the U.S. for several years he moved to the island permanently in 2000.

e decided to study with Aris to elevate our own personal awareness about food choices, to create more options for ourselves and to create an option for a joint business venture in Denver, Colorado Ive been experimenting with live food for about five years after attending a workshop in Denver about the benefits of a live food-based diet. Since then I have gradually transitioned from a diet based on 80 per cent cooked food to a diet based on 90 to 95 per cent living foods. There is a great demand for this information, people are actively seeking guidance to a healthier lifestyle. I provide consultations to individuals who are ready to make a shift in their diet. The benefits of of this lifestyle include weight loss, a decrease in blood sugar disorders, heart problems, circulation disorders, colds and flus , skin problems, problems sleeping, and snoring, to name a few. - Grace White, bodyworker specializing in Structural Integration and Energetic Healing, Denver, Colorado

CONTINUED FROM PAGE 61

ARAWDEAL...

Tuesday, May 1
Long day today. Prepared two different pie crusts, one for a savory pie and the other for a paradise fruit pie. I like the way he uses the dehydrator for the crust. It gives the crust more of a baked texture and I like this better. I am going to make sure I do this when I get back. I usually freeze my crusts for just a few hours to solidify everything but I like Aris technique. I cant wait to taste both of these tomorrow. He dehydrates the crust for 12 hours. We prepared a pizza today. Interesting.Aris places all of his toppings for the pizza (tomatoes, onions, parsley, bell peppers, garlic, etc.) directly onto the wet dough and then dehydrates everything for 12 or more hours. He likes to put the nut cheese and tomato sauce on top after the pizza is removed from the dehydrator. I am just the opposite. I always dehydrate my crust separately and then once the crust is done, I add the toppings then place the pizza back into the dehydrator. I cant wait to taste it tomorrow. My mouth was watering when I tasted the final mixture for the rye crackers we dehydrated today.They will also be ready tomorrow. Okay, the triple nut meat (walnuts, almonds, and cashews), was crazy good today! Oh my gosh, when I make this dish for my students they are going to flip out.Aris likes to use the Champion juicer with the blank screen to homogenize this dish. Homogenizing this dish gives it a great consistency and the look of ground meat. I like this technique and I know I will use it a lot. Aris had a living foods class this evening from 6 p.m. - 9 p.m. at a health store in Montego Bay. I am glad I made the decision to go and assist with Keisha.The eagerness for knowledge on wellness exuded in the room tonight. I loved observing this. Everyone in attendance was interested in getting healthy and they all loved the food. It doesnt matter what country I am in, the quest for wellness is universal. By the time we returned it was almost midnight. I am exhausted. I need to decide if I want to drive to Kingston on Thursday with Aris and Keisha. He has a living foods presentation there that evening.

FRANZ MARZOUCA PHOTO

Tropical Life Salad

1 large avocado/pear, peeled and pitted 2 large tomatoes, deseeded 1 zucchini 1 cucumber, zest and d eseeded 2 cups chopped baby spinach (or pak choy) 1 large plantain 6 small okra small yellow (sweet) pepper 2 sprigs escallion 12 pitted green olives 6 spicy olives

1: Chop vegetables in bitesized pieces, mince escallion, combine all the ingredients. 2:Toss with Sesame Tahini Dressing.

spice blend teaspoon Himalayan Black Salt Combine ingredients and blend.

Sesame Tahini Dressing

1 orange cup tomato pulp cup cucumber pulp 2 tablespoons sesame tahini 1 tablespoon olive oil 1 tablespoon dill weed 2 sprigs escallion 1 teaspoon Indian

Tropical Smoothie
2 cups pineapple juice 1 small mango 1 small banana cup papaya Blend ingredients in a blender. Serves 3. Variation:Add cacao and/or coconut

Walnut/Almond/Cashew Nut Meat

1 cup each: walnuts, almonds and cashews 1 red (sweet) bell pepper, chopped 4 cilantro sprigs, chopped 2 garlic cloves, pressed teaspoon allspice teaspoon sea salt Mix all ingredients together and place in the Champion juicer with the blank screen. Serve with vegetables.

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