to the magazine of INHS, a non-profit organisation for discussing & teaching Natural Hygiene, a scientific view on health and disease with roots as far back as 1822.
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By following the simple rules of the socalled LAWS OF LIFE we can achieve lasting health & optimal energy.
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We teach that drugs are unnecessary and will usually delay healing and cause new diseases.
We present excellent no-drugs methods for health recovery, tested and perfected by doctors for over 175 years.
We want to promote health independence and critical thinking.
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BLENDED SALADS and more
We got a bunch of photos of raw food meals when Dr. Fielder was visiting Texas in mid-2006. Note that his meals seem to be lacto-vegetarian in practice, which is reflected in these photos. He also does a little raw fish-eating, but only a few times a year.
Here Dr. Fielder is enjoying a blended salad in a small bowl. He has mixed finely ground nuts and some pieces of cheese in the puree-like salad-blend, and is using a spoon to eat it. He eats pieces of raw veggies as well.
What is a blended salad?
Blended salad = a finely chopped raw salad, preferable using an electric machine like a blender or food processor. It was first used and promoted by Dr. Christopher Gian Cursio in New York, in the 1950's. Cursio discovered he got better results with his patients using these chopped salads, compared to using whole raw salads. (ANHS went against him, warning about the increased oxygenation. Any such problem is overcome by eating the salads relatively soon after chopping, so oxygenation is usually minor, or probably equal to what takes place when chewing.)
Here is some equipment - use either of the following -- to the left a blender, to the right a food processor, below a knife.
Plus, an assortment of vegetables.
Development of a blended salad:
In a food processor, increasingly fine-chopped veggies. The purple color is from a piece of red cabbage, the red from a tomato.
How to serve: Blended salad can e.g. be served as a soup. Or together with a whole salad, some seeds & nuts & pieces of raw cheese, see below:
Blended nut-salad with raw veggies
To the left, a version we saw a guest eat at the Royl Retreat -- cashew nuts blended with celery stalks, red pepper and lemon juice. Has a piece of cucumber on top. Used as a dip for raw veggies.
To the right, we have been experimenting with the idea --- the yellow blend is made from pine nuts and yellow pepper, celery and lime juice. (Note that cashew nuts are cooked and not an optimal choice), The grey mass is finely ground pecan nuts. The small leaves could be Mache leaves, very popular in France, have a nutty taste. Plus pieces of red pepper and tomato.
Below, Dr. Fielder has grated raw red beets with apple, and is pressing lemon juice on it. Possibly also adding knife-chopped veggies, or using them as side-dish.
Below, Dr. Fielder presents delicious sun-dried tomatoes from Australia --- perfect to add to the blender when making a blended salad.
Note that the whole salad to the right, with whole pine nuts & cheese, has some sun-dried tomatoes on the (top) side.
Tossed salad & mixed salad
Here, from left to right -- 1. A tossed salad, served with lemon/lime and olive oil. 2. A mixed salad. 3. A mixed whole salad plus a blended salad, which can be used as a dressing if liquid enough.
Lunch directly from nature:
Below, Dr. Fielder and Dr. Cinque are picking and eating figs directly from Dr. Cinque's trees:
Lunch by the pool:
In Houston, Dr. Fielder and Nancy form INHS enjoy a lunch of fruit (papaya, peaches, water melon) and raw vegetables (sprouts, cucumber, celery, tomatoes).
"The application of Hygiene to the preservation of health is simplicity itself."