Lifefood Chef Jacob Hopkins

Making Olive Leaf Extract

2009-08-15T16:28:00.000-07:00

HOW TO MAKE YOUR OWN OLIVE LEAF EXTRACT

We found some Organic Olive Trees:

Harvesting our leaves

Washing the Leaves

Air Drying the Leaves

Obtain 1. 1/2 pound of whole olive leaves (olea europaea) air dried at temperatures not exceeding 150° F. 2. One gallon of distilled water. 3. A Crock-Pot with a 5 or 6 quart capacity (i.e “Rival.” brand - K-Mart) 4. Two 2 quart glass bottles or a comparable capacity to hold 3 and 1/2 quarts of finished product.

Place 1/2 pound (8 ounces) of whole olives leaves in a bowl and rinse by adding water to cover the leaves. After rinsing the olive leaves, drain out the water. Add the olives leaves to a Crock-Pot and add one gallon of distilled water. Place cover on Crock-Pot. Turn on low and leave for 12 hours. After 8 hours, check the temperaure. The ideal temperature range is between 175° F and 185° F.

If the temperature of the batch after 6 hours or more reaches or exceeds 185 degrees F., shut off crock pot and let it cool to 175 degrees F, then turn it back on and monitor the temperature hourly. You can also move the cover off center to allow heat to escape, but some water will need to be added to keep the pot full. After 12 hours of heating, turn the Crock-Pot off if the temperature falls within the target range and wait until it cools to room temperature (6 to 8 hours). If the temperature is below the target range after 12 hours, let is simmer for an additional hour or two longer until it reaches the target range. Use a cup and scoop out 3 or 4 cups of the olive leaf extract and place in glass jars. Pour the balance of liquid through a strainer to separate the liquid from the leaves and place it in glass jars. Discard the leaves. DO NOT REUSE THEM AGAIN. Refrigerate the extract in a closed glass jar. Use within two weeks.

Dose: For adults, use 1/2 cup twice a day. To reduce the bitter taste, add water or ginger ale. If the first lab results show movement in the right direction, try increasing the dose to 1/2 cup three times a day to see if better results can be obtained with higher doses. Write or call Keep Hope Alive to keep us informed of your results. Best time is take the extract is once in the morning and then again in the afternoon (not later than 7pm). If you take it before bedtime, the increase in energy make cause insomnia.

Rapamycin

2009-08-11T11:56:00.000-07:00

From the Soil of Easter Island

New Easter Island Mystery: Scientists Say Natural Compound on Island Extends Lifespan

Jubb's Lifecolloid

2009-08-06T13:42:00.000-07:00

Right off the cuff, having Jubb’s Lifecolloid Pro-biotic is you dissolving acid deposits. Detoxification, you would agree, is a necessity in today’s world.

My Favorite Probiotic, Jubbs Lifecolloid, from ancient rainforest of eons of years past. With weak organic acids as humates and oxygenated Di-benzo pyrene chromaproteins. Great for the skin too...
A Full Spectrum Probiotic, Assisting to Bring Health Back.
Findout more here: www.lifecolloid.com

Rawnola Wins "Best of Show" At Expo West 2009

2009-05-01T20:01:00.000-07:00

We think the Folks at Veg News Magazine have great taste. They seemed to think that our Rawnola did, enough so to nominate it with the prestigious "Best New Vegetarian Product" Award. Thanks Veg News, we are glad you like It!

Animals Taking Supplements

2009-05-01T11:06:00.000-07:00

10 Things the Food Industry Doesn't Want You to Know

2008-10-25T17:13:00.000-07:00

Two nutrition experts argue that you can't take marketing campaigns at face value

With America's obesity problem among kids reaching crisis proportions, even junk food makers have started to claim they want to steer children toward more healthful choices. In a study released earlier this year, the Centers for Disease Control and Prevention reported that about 32 percent of children were overweight but not obese, 16 percent were obese, and 11 percent were extremely obese. Food giant PepsiCo, for example, points out on its website that "we can play an important role in helping kids lead healthier lives by offering healthy product choices in schools." The company highlights what it considers its healthier products within various food categories through a "Smart Spot" marketing campaign that features green symbols on packaging. PepsiCo's inclusive criteria--explained here--award spots to foods of dubious nutritional value such as Diet Pepsi, Cap'n Crunch cereal, reduced-fat Doritos, and Cheetos, as well as to more nutritious products such as Quaker Oatmeal and Tropicana Orange Juice.

But are wellness initiatives like Smart Spot just marketing ploys? Such moves by the food industry may seem to be a step in the right direction, but ultimately makers of popular junk foods have an obligation to stockholders to encourage kids to eat more--not less--of the foods that fuel their profits, says David Ludwig, a pediatrician and the co-author of a commentary published in this week's Journal of the American Medical Association that raises questions about whether big food companies can be trusted to help combat obesity. Ludwig and article co-author Marion Nestle, a professor of nutrition at New York University, both of whom have long histories of tracking the food industry, spoke with U.S. News and highlighted 10 things that junk food makers don't want you to know about their products and how they promote them.

Rooibos: African Red Tea Bars

2008-10-01T22:13:00.000-07:00

The African Red Tea® Bars had the same texture as a chewy granola bar. There was a slight crispness to it, but for the most part it was chewy. The coconut and almond flavors really stood out for me. It had just the right amount of sweetness from the raw agave nectar. After a few bites, I started to detect a hint of Rooibos flavoring. This would make a great snack for someone that really enjoys Rooibos or tea related products.

Buy one or learn more about African Red Tea®

Interview with Rachel Cole of Mighty Foods

2008-09-02T16:22:00.000-07:00

Tastemaker: Jacob Hopkins founder of Jake's Unbaked

We’ve tasted our share of energy bars around here and for the most part, we’re still partial to making our own or assembling a bag of our favorite dried fruit and nuts. So you can imagine our surprise when we found ourselves ordering yet another case of Jake’s Unbaked bars to replenish our personal stash. Yes, they’re raw. Gluten-free, organic, and agave sweetened too. But, at the end of the day, no matter how “healthy” something is, if it doesn’t taste good, it’s a no-go for us. Simply put, these bars are out-of-this-world.

About Jacob Hopkins

2008-09-02T14:17:00.000-07:00

Jacob Hopkins grew up outside of Boston, Massachusetts as the son of a sculptor. From childhood Jake spent most of his free time exploring the forests and wetlands of New England as an aspiring naturalist, mostly interested in the realm of the plant kingdom. As soon as he was able to make food for himself he adapted to a vegetarian diet if for no other reason than a lack of appetite for flesh.

In the year 2000 at Juliano’s Organica, San Francisco's earliest raw restaurant, Jake began to work on perfecting his talents for uncooked cuisine. He then went on to study with Dr. David Jubb P.h.D Learning about blood formation, cell regeneration, the process of digestion and other “Secrets of an Alkaline Body”.

The roots of Jake’s Unbaked began to take hold after Jake produced a recipe which he called “Goji Bar”. The idea for a Goji Bar struck him after returning to his car one hot summers day and finding that all his goji berries had warmed up and were sticking to some nuts he had nearby. After testing out his “Goji Bar” recipe and tasting it on his friends, he was encouraged to keep making them. One day he gave one to David Wolfe who said, “Make as many of these as you can”, and so began Jake’s Unbaked, grown from a desire and passion for the finest, most nutritious foods that nature brings.

Being the first raw/live food chef to have appeared on the Food Network, Jacob has worked with many celebrities and health seekers alike, developing a well-known reputation as a leader in the world of Raw/live foods.