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Newsletter March 26, 2017:

Video: Make Your Own Golden Turmeric Milk – Now!

Dear brothers and sisters,

It is our pleasure to bring you a video with Marcelle Molina, our glorious intern. Beginning with alive almond milk, she shows you how easy it is to make Golden Turmeric Milk. Imagine Golden Milk with your breakfast cereal or as a prelude to jogging or aerobics. Use as a base for green drinks or live soup!

May you and family prosper in good health,

Jesse Schwartz PhD
Living Tree Community Foods


Recipe: Fabulous Fennel Salade

by Master Live Food Chef Kelly of Raw Gourmet La Vie

We urge you to visit her wonderful website.

I’m calling this recipe ‘Fabulous Fennel Salade’. I loved the chocolate dressing so much that I decided to present it in a different version. So I dehydrated the dressing and used it in the plate design as well as in the dressing itself. This is irresistibly delicious. I hope all of your subscribers enjoy this one.

Chocolate Vinaigrette Dressing Ingredients:
1 1/2 cups extra virgin cold pressed olive oil
5 tbsp. balsamic vinaigrette vinegar
4 tbsp. maple syrup
1/4 tsp. Himalayan pink salt
1 tbsp. grated ginger (microplane grater)
1 cup organic cacao powder (Living Tree Community Foods)
1 tsp. red pepper powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 cup filtered water

Place all of the ingredients into a Vitamix and blend until creamy smooth. Take 3 dehydrator trays with teflex sheets. Take the Vitamix container and pour the dressing evenly onto the center of each tray. Each of the trays should have a nice circle in the center. Take a Mercer Culinary Spatula (M35601. Begin your design at the center of the circle. Using the spatula like a paint brush, begin your design by swirling the spatula from the center of the circle to the outside of the circle and then back toward the center of the circle. Go all the way around the circle forming a design. Make sure not to spread your design out across the whole tray because it will become too thin and will not dehydrate properly. Repeat the procedure for all 3 trays. Refer to the photo. Place the trays into the dehydrator at 115 degrees for 8 hours. Flip the dressing over onto 3 other trays with teflex sheets. You will have to peel the dressing off carefully during this process. Place the trays back into the dehydrator at 115 degrees for another 12 hours.

Candied Pecans:
3 cups raw soaked and dehydrated pecans
½ cup maple syrup
1 tbsp. cinnamon powder
¼ tsp. Himalayan sea salt
1 tsp. vanilla extract

Place the syrup, cinnamon, vanilla, and salt into a measuring cup. Whisk it all together. Place the pecans into a large mixing bowl. Pour the sauce over the pecans and mix together with a spoon. Take two dehydrator trays with teflex sheets. Spread the pecans evenly over the sheets. Make sure they are lying flat with plenty of room to breathe. Place into the dehydrator at 115 degrees for 8 hours.

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Featured Item: Pistachio Butter – Alive & Organic

This delightful and fresh nut will nourish your body and your taste buds! Our pistachio butter is made from pistachios grown by California family farmers in the rich, alluvial soil of the wondrously fertile Central Valley. We add our raw Black Sesame Oil and sesame seeds to organic pistachios and season them with honey and a dash of Royal Himalayan Pink Crystal Salt.


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Video: How To Grow Microgreens

Alive Bonus Program – Pumpkin Seeds, Heritage Olive Oil, Lively Chocolate Gift Pack and Alive Almond Butter

We are celebrating the launch of our new website by offering an extra bonus of a half pound of Alive, Organic Oregon Grown Pumpkin Seeds with every order of $70 or more. We invite you to taste their goodness and rejoice in their appearance.

Visit the Pumpkin Seed page!

New! Items For April

Alive California Medjool Dates

We have just received a new shipment of medjools. They are magnificent. Just the thing to lift the drear of winter. Rejoice with them! Your friends and family will be pleased.





“Call Of The Wild” White Clover Honey – Alive & Organic

We feel privileged to bring you this Canadian honey.

Profoundly rich, buttery flavor. Try on a slice of apple. Blend into almond or coconut milk. Lends itself to alive confections.

This honey originates in the sweet clover meadows of British Columbia and Alberta.




“Some Like It Hot” Cayenne Chocolate Bar

This, our creation, is dedicated to Isadore Duncan, a trailblazing dancer whose emphasis on freer, naturalistic movement was a precursor to modern dance. She defied the straightlaced social mores of her day and was viewed as an early feminist.

For the super-woman in your life!




April Victory Garden Sale


10% off this month’s featured items (Remember, if you buy 3 or more of any Living Tree produced product, you get an additional 10% off!)


Chia Cherry Blueberry Cranberry Butter – Alive & Organic

We have combined chia seeds with Oregon grown Blueberries, California cherries and Cranberries. We’ve also added Black Sesame Oil (more than 60% omega-3 fatty acid), honey and a dash of Royal Himalayan Pink Crystal Salt.
The Native Americans of the Southwest would eat only chia seed mixed with water as they ran from the Colorado River to the Pacific Ocean to trade products. Its high energy to weight ratio makes it a favorite choice of long distance runners and other athlete.




Pecan Butter – Alive & Organic

Our pecans are grown on a family farm in Texas and blended with a little Pink Himalayan Salt. Try our Organic Pecan Butter straight on fresh crunchy vegetables. It’s also delicious mixed with your favorite soup or finely shredded cabbage, zucchini and carrots. Use one tablespoon per serving.




Cashew Butter – Alive & Organic

For your delight we have slowly sliced organic sunflower seeds into a butter that goes well on apple slices as well as celery and carrot sticks. Try adding chopped raisins and dates too–what hor d’oevres you’ll make!
Sundried cashews have been transformed into a butter that retains its quintessential cashew flavor. Try it on apple slices, celery sticks or a wedge of persimmon.

The Dangers of Factory Farming

(Mercola) It was not long ago — within the last 50 years — that small family farms were responsible for raising most of the food that Americans ate.

In the early 1970s, when the first large-scale concentrated animal feeding operations (CAFOs) appeared — first for egg-laying hens — it was with the notion that this “modern” way of rearing livestock was more efficient and profitable.

By 1980, chickens, pigs, beef and dairy cows raised on CAFOs were commonplace, and today most meat sold in the U.S. comes from these massive, industrialized operations. The cheap meat they produce is not without consequence, however.

When you buck the laws of nature and attempt to industrialize farming instead of raising animals the right way — with good food and access to the outdoors that allows animals to live naturally — it’s a recipe for disease.
One of the World’s Deadliest Viruses Came From Pig Farms

Nipah virus was named for the town where the first reported outbreak was identified: Kampung Sungai Nipah, Malaysia. The outbreak started in 1998 and ended up devastating the farming town, where close to 1 in 3 families lost loved ones.

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Bison Killing Season Drawing to a Close

Yellowstone’s buffalo trap is emptying rapidly, with little sign that rangers intend to capture more buffalo. The outer pens are empty, and the parts of the trap where buffalo were recently confined now hold the horses of Yellowstone’s wranglers. There are still approximately thirty buffalo in a small enclosure, but no stock trailers have arrived to haul them to the slaughterhouse. We do not know what the Park Service has planned for them. We haven’t seen any hunters lately and there are very few buffalo on the landscape. With most of the surviving buffalo in the Gardiner Basin beginning their migration south to their spring calving grounds, we are hopeful that the killing season is coming to a close.

1,300 buffalo have been killed this winter, sent to slaughter by the National Park Service or shot by hunters. That’s 1,300 individual buffalo, members of America’s only continuously wild population, gone forever and never to walk the earth again. This winter’s slaughter comes second only to 2008, when government agencies slaughtered more than 1,600. Such killings are the result of Montana’s intolerance for wild buffalo, forced upon the federal government through the Interagency Bison Management Plan.

People often ask, “How do you do it? How do you bear witness to such horrible actions against the buffalo?” Our answer is, “Because we need to.” Our constant presence holds the agencies accountable, draws global attention to the crimes against wild buffalo, and has resulted in many victories. Without our constant presence the atrocious actions against the buffalo would go largely unnoticed. The little information getting out would be sugar-coated in government spin and the buffalo would be treated far worse than they are now. Without BFC in the field, no one would know the truth. This is why we are here, bearing witness, standing with the buffalo on their chosen ground, living this reality with them, and exposing the truth. When enough people become aware of what the federal and Montana governments are doing to our last wild buffalo, when they raise their voices to demand that it stop—only then will the buffalo be free. Until that day, Buffalo Field Campaign will be here, doing everything in our power.

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Disclaimer: The entire contents of this website are based upon the opinions of Living Tree Community Foods, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Living Tree Community Foods encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.