Green Onion Dressing by Jalissa Letendre, p. 83 I love scallions. I prefer to call them by their nickname green onions.
Although, rumor has it that they are too different beasts altogether. I guess, technically speaking, scallions are younger and do not have a bulb whereas green onions have a small, partially-formed bulb. I haven’t been able to wrap my brain around if a green onion is a scallion is a spring onion is a…well, if anyone knows for sure please give me the 411. Green onions are my favorite bulb, next to the light bulb. It’s the mildest flavor of the Allium Genus family which includes garlic, onions, leeks, chives and shallots. And best of all, unlike “The Sisterhood of the Traveling Pants,” commercials with lost puppies finding their way home and boys, green onions never made me cry.
Oddly enough, I never ate a raw green onion until I first embraced the raw food lifestyle some six odd years ago. And though I wasn’t always faithful to raw foods, I remained steadfast with green onions. I consumed the bulb and stem, chopped in salads, soups and juices. I have been known to eat them straight from the ground in our garden.
Prior to preparing Jalissa Letendre’s, it did not occur to me to create a dressing with green onions. If you share my passion for green onions (or if you just like a really good dressing) try it. It’s very fragrant and it hits all the required spots on the taste buds. Based on the smell alone I would recommend you buy the book just to make the dressing. My husband thought it was just as good as the Ranch Dressing, if not better. I made a simple mixed greens tossed salad and he ate it up like no tomorrow. And as you can see, Avery seemed to enjoyed it too.
"….Do you think you'll be starting at the beginning of the book and working through every page, or jumping around it?”
Thank you Angelique for your comment and feel free to call me Hopalong Cassidy because I am jumping all over the place…sort of.
The best course of action methinks would be to start with what I feel are the easiest recipes. The criteria is those using minimal ingredients, equipment and time. Start off loosey goosey, you know?
The complex recipes will come to pass, just not right out the gate. Some recipes build upon each other, for example Rejuvelac is made before a nut cheese. And let’s not forget the fun part of creating raw foods (wink, wink) the soaking and sprouting and dehydrating. I will tell you now, those recipes are not happening anytime soon.
I will try to let you know what’s coming up ahead of time so you can follow along and prepare the recipes yourself.
Starting with the Rejuvelac on page 9 and traveling onward my count was 375 recipes, (if you count something different, please share.) So if my calculations don’t fail me, that’s about 7-8 recipes per week to make a finish within the next year.
THE DOWNSIDE: because of copyrighting laws I won’t be able to print most of the recipes, so if you don’t have the book you might be out of luck.
ON THE UPSIDE: I will provide lots of photos. Yeah!
Let’s begin.
On next week’s menu (in no posting particular order):
1. Ants on a Log by Karie Clingo (p. 110) 2. Broccoli, Kale and Celery Juice by Vita Mix (p. 139) 3. Avocado Burritos by David Wolfe (p. 208) 4. Green Lemonade by John Larsen (p. 147) 5. Ranch Dip or Dressing by Elaina Love (p. 276) 6. Fast Avocado Salad by Stephen Arlin (p. 61) 7. Raw Candy by David Wolfe (p. 295)
Living Light International seeks a Resident Innkeeper for the Living Light Inn in Fort Bragg, CA. They are looking for someone who can handle daily operations at the eco-friendly Living Light Inn, including housekeeping, reservations, accommodations, and related duties for both Living Light students and other traveling guests. If you have excellent phone, organizational and computer skills, this may be the job for you. Housing is included in the deal. The Living Light Inn is a non-smoking, raw vegan facility.
For more information call Karen Fraser at 707-964-2420 or email: info@rawfoodchef.com. Click here for a job application.
I have some really exciting news to share in the very near future. I know, I know I am constantly saying "stay tuned." With the yahoo email spam scare I had in July I am super paranoid chatting about my personal life (especially travel).
speaking of which... I am in the process of closing have CLOSED* my Yahoo email account. My new email account is gmail.com.
I have a busy next few weeks coming up, so I will be away from the computer for a minute. There will be scheduled posts for the future so enjoy and I will explain everything soon.
It has been 7 years since Jennifer Cornbleet published her groundbreaking book, Raw Food Made Easy for 1 or 2 People. Judging by the state of my own tattered copy of the original, it's about time for a new edition. I have to admit, I was a bit curious on how the best-selling classic could improve. Well lo and behold, Jennifer has indeed improved and expanded on her already stellar cookbook.
From the beginning, Raw Food Made Easy has been an informative book that contained easy and delicious recipes that can be made in minutes and that worked every time. The revised version has managed to keep what was attractive with its predecessor (quick and simple) and add a few items that the readers have requested over the years. For example, for those who count calories, every recipe contains nutritional information, including calories, protein, fat, carbohydrate, fiber and sodium. New chapters that have been added are focused on the ever-so-popular green smoothies and tips on traveling in the raw. The most important aspect of the revised Raw Food Made Easy is that it houses 50 more new recipes with a wider range of ingredients. For those who may be hesitant to jump into a raw food diet for fear of not knowing where to start, rest assured: Jennifer provides an informative “Kitchen Setup” section that lists kitchen equipment, staple ingredients and a weekly grocery list. She also includes “Raw Basics” that explains the soaking of nuts, seeds and dry fruit and also includes a tools and techniques sections that details everything you would need to set up your raw food kitchen. And to completely take the guess work about out of 'what should I eat today', the book provides breakfast ideas and menu plans for lunch and dinner. Whether you are new to preparing raw foods or an accomplished home chef this is a great book to have you your collection.
One of the most quickest and satisfying dishes in the book is the Avocado Boat. Avocado BoatYield: 1 Serving½ avocado, peeled and pitted¼ cup Salsa, (p. 76) or Mango Salsa (p.77) Use a teaspoon to removed a small amount of the avocado flesh to create a cavity. Fill with the salsa. Serve immediately. Modifications:I replaced salsa with ¼ cup of Man on the Raw's Confetti Zucchini Relish Confetti Zucchini RelishYield: ½ cup 1 zucchini, chopped1 red bell pepper, chopped2 tablespoons chopped red onionJuice of ½ lemon1/8 teaspoon black pepper1/8 teaspoon salt Toss the ingredients together in a bowl. Coming in a close second to a quick and easy recipe is the Cucumbers with Fresh Mint Salad. It took all of five minutes to prepare start to finish. In the recipe, I used Pineapple Mint from our garden, it was a surprisingly nice complement with the cumin.
Cucumbers with Fresh MintYield: 1 Serving 1 cup peeled, seeded, and diced cucumber¼ cup peeled and shredded carrot (optional)1 tablespoon minced fresh mint1 teaspoon freshly squeezed lemon juice½ teaspoon extra-virgin olive oil¼ teaspoon crushed garlic1/8 teaspoon saltDash ground cuminDash ground pepper Put all the ingredients in a medium bowl and toss to combine. Let sit for 5-10 minutes before serving to allow the flavors to meld. Stored in a sealed container in the refrigerator, Cucumbers with Fresh Mint will keep for 3 days.
Modifications: Doubled the recipeUsed a little less than ¼ cup shredded carrotUsed Pineapple Mint Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the San Francisco Bay area and internationally. For more information about Jennifer, visit www.learnrawfood.com. For book orders visit here.
The fact that I am here is amazing. If the opportunity hadn’t arrived so quickly and left to my (and Man on the Raw’s) own devices… I probably would have decided against coming to Living Light Institute. I know, it’s insane. Here’s why.
My past journeys have been like this… Imagine these wonderful things you would love to do, make plans, create opportunities for them to happen and then don’t do them. Fun, right?
I just wouldn’t attempt or if I did I would panic mid-stream and loss confidence and quit and cancel the journey. Returning home to sulk and wonder why I am such a loser.
Justifications would continue to haunt me.
We have no money, I would have miss the children, I am abandoning my children, I have no idea what I want to do when I finally “grow” up, I’m not good enough…yada, yada, yada. Thousands of (un-rational) rationalization would have weighed me down. In my lifetime, thus far, millions have. Those and many more self-imposed obstacles have inundated my life.
But something inside of me said enough is enough (thank goodness), stop living in fear and pursue your freaking dreams! Take that winding road (figuratively) and move toward the dreams less traveled. And that’s what I am doing.
So this journey isn’t about whether or not I will become a certified raw chef. Don’t worry, I will totally discuss the chef stuff, it’s the fun stuff, right? But really the big question is whether I will stick around long enough to become a certified chef. Whether or not I will choke.
This is going to be fairly quick post because it is my second day of classes and I don’t have much time. I will discuss my experience with each class soon.
My children and myself arrived in California on Wednesday, as you might know because of the email disaster, I still am not ready to send out emails from the address. Because of FEAR. Ugh!
Anyway, our days in San Mateo (where Mom is) were spent shopping (Mom’s favorite sport) for the kids’ food, clothing, my school supplies (knife bag and covers, extra chef coats, etc.)
I only had a day to hang in San Mateo until we ventured the four-hour trip to Fort Bragg, home of the Living Light Institute.
Nothing spectacular happened on the open road in between San Francesca and a little town called Willits. It was fairly smooth sailing.
It all got interesting when we reached the mountain between Willits and Fort Bragg. Wait a minute, mountain?
When discussing Fort Bragg, noone ever brought up a mountain. Did I mention to my intense fear of heights and winding, narrow roads with steep drops? Yeah, I know, I know I live in Colorado (mountains in the west) but as I remind a select few, there is not a single mountain in Denver, so I am safe.
Very long story, short. My little Avery got sick in the car on this winding, uphill road. Did I mention my intense fear of vomit? But it was my baby and my mom wasn’t removing her knuckles from the steering wheel even though we were parked. Who could blame her? She did her time in Mommyville, her days of car-sick kids were over.
I, squeamishly, cleaned up Avery and prayed we would make it to Fort Bragg before another mishap. Thankfully, my prayers were answered.
In Fort Bragg, I checked into the Inn where I was staying, registered at the school (got my binder), found a Laundromat (washed Avery’s puke-soaked clothing) found a hotel for Mom and the kids to stay in (it was too late for them to travel back) shopped at Safeway (Mom’s brilliant idea to purchase a few groceries, thanks mommy!), said good-bye to my children (very hard, I hated this part), had orientation at the Inn (I am living with other students, which is nice), stayed up late reading over the next day’s schedule and finally tossed and turned in bed all night because I was too excited, nervous, happy, sad and fearful of what the winding road of Living Light Institute would bring.
June flew by. I can't believe it's July (WARNING: subliminal message in italics). June kept me very occupied. I've been busy spending time with the kids, testing recipes,
making a lot of kale chips using kale from our garden, ignoring the kids for a minute to finish the book, testing products, creating recipes, (July 31st is my birthday), trips to the park, going to the movies (went to the midnight showing of Twilight Eclipse last night with my daughters Jordan and Donavan, loved it) having mini break-downs, spending 12 hours in a chair getting my hair braided, (July 31 is my 40th birthday) packing and shipping off clothes for the trip (yeah! NO check-in luggage for us), hung out ALOT with my eldest daughter Jordan, who as watched over 1,000 movies, in her short 19 years. July is a huge month for me (on July 31th Terilynn would have traveled 40 years around the sun), The kids and I are visiting my mother in California for the first time since she moved there some-15- odd-years-ago. She visits us every Christmas. I am starting raw culinary school, I can't wait to share that experience and I will be flying solo. Six weeks of no man, no kids. I don't know what to think about that yet.
A bit of quiet bliss mixed in with where is my beautiful, chaotic family. And umm, let me think. . . oh.. . yeah a little tiny thing happens at the end of the month but I can't remember what it is at the moment. Maybe it will come to me later.
Nutiva and Xagave Reviews Over the past month I have been using Nutiva and Xagave products. Both companies generously sent me product to try and I was very happy with the results.
Let's begin with Nutiva. Started in 1999 by author John W. Roulac, Nutiva sells coconut oil and hemp products. I was sent the raw coconut oil, raw coconut chips and hemp protein powder samples to try.
I really enjoyed the coconut oil. I used it in its liquid form, which had a nice coconut smell and the taste is very light.
The coconut chips were surprisingly moist, not dry at all, very tasty. I used them in raw desserts, trail mix and snacked on them right out of the bag.
I am not a protein powder fan, I had a bad experience once with a chalky, clumping powder and I was turned off. If it wasn't for Man on the Raw trying and enjoying Nutiva's Hemp Protein Powder, I would have avoided it. I reluctantly gave powders another shot. There was no clumping, no chalky, not funny aftertaste. It actually tasted pretty good a bit sweet. Overall, I was really pleased with Nutiva's products.
Xagave If I had to pick a team, it would be for Team Angelina, Team Edward and Team Agave.
Although, I like to explore other raw sweetener options, I enjoy working with and consuming agave nectar, raw or not. I would prefer a raw product but hey, I use maple syrup on occasion without strife.
I don't know about other companies but Xagave states that it's a pure, raw (produced at a temperature less than 118F), low glycemic product so I can only believe they are telling the truth. If you want to know more about Xagave and the raw agave nectar debate, here is a response from Stephen Richards, President of BetterBody Foods & Nutrition (the company that sells Xagave), to Dr. Joseph Mercola's constoversary claim.
The flavor is very sweet so I would recommend not using alot at first. Start with a teaspoon at a time, until you meet your sweetness threshold. The textured was smooth and not a thick syrup consistency which was very nice.
It is a multi-purpose sweetener. The children have used Xagave in their lemonade and Man on the Raw has used Xagave in his coffee with great results.
Nutiva's Raw Coconut Oil Size: 15 fl oz Price: $11.87 Ingredients: Raw, organic, unrefined extra-virgin coconut oil Certified Organic: Yes
Nutiva's Raw Coconut Chips Size: 8 fl oz Price: $3 Ingredients: Raw, organic shredded coconut Certified Organic: Yes
Nutiva's Hemp Protein Size: 16 oz Price: $16.99 Ingredients: 100% raw organic hemp protein powder Certified Organic: Yes
Xagave Size: 36 fl oz Price: $15.99 Ingredients: Organic Agave Salmianan Nectar and Inulin derived from Agave Tequilana (12% by volume) Certified Organic: Yes
Chocolate-Covered Bananas
3 bananas, peeled and halved crosswise (6 pieces)
Skewer the banana halves on 6 popsicle sticks; place on a plate and freeze for 4 hours.
TOPPINGS ½ cup raw coconut chips ( I used Nutiva) Grind coconut flakes into powder using a coffee grinder or high-speed blender. Set aside.
½ cup raw cacao nibs Grind cacao nibs into a coarse powder using a coffe gringer or high-speed blender. Arrange the toppings on a flat plate and set aside.
Chocolate Sauce ½ cup organic cocoa powder ¼ cup raw agave nectar (Xagave) 1 teaspoon vanilla extract ¼ cup coconut oil (liquid) (Nutiva)
Blend ingredients. Pour into a shallow dish or a cup.
Dip each banana popsicle into the chocolate, until it is well-coated.
Roll chocolate-coated banana into the toppings. Transfer the banana to a plate and place in the freezer for an hour or until chocolate hardens.
In Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food, Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner.
Phyo has left no stone unturned when it comes to this collection of over 250 recipes. As in her previous book, Ani’s Raw Food Kitchen, she offers tips, cleaning product recipes and advice on how to be eco-friendly. Divided into three parts, Part 1 is the basics; it uncovers the mysteries of dehydrating, soaking and sprouting, fermentation and pickling. This section presents a few starter recipes: flatbreads and pickles, to be exact.
Phyo gets down to business in Part 2 where she showcases her talent of taking a basic recipe, using minimal ingredients and straightforward instructions, and creates variations. For example, her recipe for “Basic Nut Mylk” on page 41 transforms into “Vanilla Almond Mylk,” (p.41) “Chocolate Flurry Shake” (p. 42) or “Chilled Chai Frosty Shake” (p. 45). Another good example is the insanely, easy recipe for “Buckwheat Crispies” on page 63. The only ingredient is one pound of buckwheat groats and the recipe can be used as cereal in “Chocolate Crispies” (p. 63) or as “Basic Buckwheat Batter” (p. 115) for “fried” onion rings (p. 116) or as the base for “Buckwheat Pizza Crust” (p. 213). Phyo offers effortless, quick, step-by-step instructions on the techniques of every raw culinary dish imagined. She leads with, a fruit smoothie (p. 31), and travels right along, from breakfast to desserts, with the likes of “Sun-Dried Tomatoes and Coconut Bacon Scramble” (p. 85) to Kimchi (p. 126), to “Vietnamese Pho Noodle Soup” (p. 232), to “Lucuma Ice Kream” --- and we haven’t even touched the chapter on feeding your raw dog.
Pay attention to the green and gray boxes interspersed throughout the book, they offer handy tips (“Dehydrating in Your Oven” p. 195) and bits of factoids (Is Sugar Vegan? Turbinado vs. Sucanat vs White Sugar” p. 57).
Part 3 is a resource guide to Phyo’s uncooking videos, metric conversions, movies to watch and advice on reducing your carbon footprint.
My one complaint of the book is not enough color photos. Fortunately, Phyo has the skill of descriptive writing that brings a dish to life, but the dowdy black-and- white photography doesn’t add anything to the book. Part of the appeal of living foods, especially in a cookbook, is experiencing the “life of the foods” through the vibrant colors and textures seen through the photography. The dozen or so colored photos in the book are definitely drool-worthy. I would gladly trade seeing photos of Phyo (although, she is quite beautiful) for a few more colored pictures of the food.
All-in-all, one of the most enticing aspects of “Ani’s Raw Food Essentials” is Phyo’s flair of providing “recipe” road maps to the gentle encouragement of creating your own culinary journeys in the kitchen. Which is how it should be.
My journey started with crepes.
Apple Crepes Makes 4 wrappers From Ani’s Raw Food Essentials page 69 1 cup cored and diced apple ½ cup flax meal 2 tablespoons agave syrup ½ cup water, or as needed
Place the apples in the bottom of a high-speed blender. Add the flax meal, agave, and water. Blend until smooth.
Spread the mixture evenly onto one lined 14-inch square Excalibur Dehydrator tray.
Dehydrate for 4 to 6 hours at 104 °F, or until completely dry. You can also flip the crepes, peel off the liner, and dehydrate for another couple of hours until dry.
Crepes with Herb Cream and Red Pepper Sauce by The Daily Raw Café
1 Crepe recipe, making 8 small rounds
RED PEPPER SAUCE Make 1 pint of sauce
2 red peppers, seeded, coarsely chopped ¼ cup sun-dried tomatoes, soaked, reserve ½ cup soaking water ¼ cup reserved sun-dried tomato water, or more as needed 1 clove garlic 1 tablespoon extra virgin olive oil
Combine ingredients in a blender until smooth, silky sauce. Adding enough of the soaking water to reach desired consistency.
FILLING 1 cup soaked cashews ¼ cup reserved sun-dried tomato water, or filtered water 2 tablespoons golden balsamic vinegar 1 tablespoon chopped red onion 1 clove garlic, pressed 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 teaspoon sea salt ½ teaspoon freshly ground pepper
Combine cashews, water, vinegar, onion and garlic in a blender; process until cashews break down into a creamy, yet slightly chunky crème. You want the consistency of a ricotta. Transfer to a mixing bowl.
Fold in parsley and basil, sprinkle with salt and pepper.
Assemble crepes On a clean work surface, place 1-2 rounded tablespoons of filling in the center of each crepe, shiny side down. Roll up crepe.
Spoon red pepper sauce on a serving plate, arrange crepe on top. Serve immediately, crepes will become soggy if left on sauce too long.
Chocolate Crepes with Chocolate Cream by The Daily Raw Blog CHOCOLATE CREPE WRAPPERS Add 2 tablespoons organic cocoa powder to the ingredients of the crepe wrapper recipe. Continue to make crepes as instructed.
CHOCOLATE CREAM 1 cup soaked cashews ½ cup water ½ cup raw agave nectar* 20 drops Cocoa Bean Extract** 2 tablespoons coconut oil (liquid)
Blend ingredients until you have a smooth, creamy texture.
CHOCOLATE SAUCE ½ cup cocoa powder ¼ cup raw agave nectar 1 teaspoon vanilla extract ¼ cup coconut oil (liquid)
Blend ingredients.
Note: If the sauce becomes cold, it will solidify, just place it in the dehydrator for an hour at 115 degrees to melt.
Assemble crepes Place the crepe with the shiny side up. Put the cream in a line down the center of the crepe. Fold the right side just past the middle and then do the same with the left.
Drizzle chocolate sauce on top of the crepe and sprinkle with coconut “powder”
ANI’S SERVING SUGGESTION: Grind dried coconut into powder, and sprinkle over your crepes through a sieve to give a powdered sugar look. (p. 71)
* I used Xagave Raw Agave Nectar (review next week) **I used NuNaturals (review next week)
IN THE LATE yet still note-worthy department. The Daily Raw Café was mentioned in last Wednesday’s Denver Post (June 9, 2010). You can read the write-up here.
My book is in the final, final, final stages of coming out. Self-publishing is a b*****! You are in charge of so ALL the aspects of development (editing, layout, design, cover art, author bio, yada yada, ya, ) on top of writing the little creature. The buck stops with you all the way. So much pressure! I want the best book possible for the resources available to me. It’s a lot of hard, tedious work. Which makes me wonder why on earth am I doing it again very soon (yes, there will be another book out before the year is out!). Well, we all know the answer, I am a bit wacky in the brain and I loved the experience so much, I wanted to do it again right away. Don’t laugh, I’m serious ;).
WOW, now that’s a beet! This colossal-sized beet emerged from our garden. Man on the Raw and our daughter Avery planted it in mid-March. This root vegetable has an interesting backstory. Man on the Raw was working the compost when he spied a sliced beet top with dead stems and leaves attached.
Nothing out of the ordinary, until he notices one leaf thriving amongst the deceased foliage. On a whim, he decided to plant it and see what happens. Several months later, on a rainy June weekend in Denver, the jolly red giant emerged with an amazing amount of greens. All of which made many quarts of beet and carrot juice.
1. One thing the world doesn’t know about me is that I'm currently dating the lovely, and gorgeous, Courtney Pool from the Tree of Life Center in Patagonia, AZ.
2. I am most proud that I've made a significant impact in lowering the overall amount of thoughts that I have using the work and inspiration of Eckart Tolle. I still got a lot of work to do though, I use to have the biggest Ego!
3. I love hearing stories from people about how they met through We Like It Raw. That still feels like my biggest achievement. It inspires me to bring people together.
4. My most memorable meals the first time I went to Au Lac in California. Holly Cow. One of the best raw food spots in the WORLD!
5. My motto is "Your external world is a direct reflection of your internal world." — Eckhart Tolle
6. My favorite superfood is Vitamineral Green by HealthForce. Close second is spirulina. Blame my girl friend Courtney Pool for that!
7. I tend to live by the moto, "Where ever you go, there you are." I see beauty all the places that I travel. In terms of sheer external beauty, I really enjoyed the coast of Belize. But my business partner Dr Alejandro Junger MD tells me that Fiji is the best. I'm looking forward (in a present moment way) to visiting.
8. If I could be any animal, it would be a cow in India. Cows in India are treated with crazy amounts and love and compassion.
9. If I could share a raw dinner with any three people they would be Siddhartha Gautama, Marcus Aurelius and the fictional character Socrates in Dan Millman's The Way of the Peaceful Warrior
10. If I were to be remembered for one thing, it would be a Community Builder.
Dhrumil Purohit is a founding partner at the Clean Program, a health and wellness company that manufactures and sells detox and cleansing kits. He and his business partner Dr. Alejandro Junger MD have a vision to revolutionize the world of cleansing by providing the most supportive detox program on the planet. He also serves as an advisor to a few non-profits including Donna Karan's Urban Zen Foundation. Dhrumil is the Chief Community Organizer behind We Like It Raw and the creator of Give it to Me Raw.
Learn how to make flaxseed crackers, nut pate, zucchini pasta with marinara sauce, cakes and pies, 6:30-9 p.m. May 9. Civic Park Community Center, 1375 Civic Drive, Walnut Creek, CA. $33 plus $25 lab fee. 925-943-5858, http://www.walnutcreekrec.org/.
The Natural Gourmet hosts a Raw Comfort Foods class featuring Party Tacos with Spiced Nut Meat, Sour "Cream", and Guacamole; Zucchini Mac & "Cheese" Casserole with Crunchy Multigrain Topping; and Coconut-Pineapple-Carrot Layer Cake with Cashew Cheese Icing. $95. 1-4 p.m. May 17. 48 West 21st St., NY, NY, 212-645-5170
Introduction to Raw Foods covers how to shop for raw foods, recipe demos, Q&A session and more, May 17. Soho, London
Can't travel, no worries, Gourmet Raw Vegan Chef Dina Knight offers online raw food classes and demos. ALSO Raw Chef Dan hosts an online Raw Food Prep Class.
1. I am most proud of my relationship with my husband. 2. One of my most memorable meals is my first date with my husband. 3. My perfect day is eating awesome healthy food that is prepared FOR me at cool restaurants, and then sipping teeccino in a cafe. 4. Hemp is my favorite superfood. 5. I am reading books about "baby, infant, and toddler brain development" 6. Bora Bora is the most beautiful place on earth 7. If I could be any animal, I would be a horse. 8. Five years from now I see myself homeschooling our kids while traveling the world. 9. If I could share a raw dinner with any three people it would be T. Colin Campbell, Darwin and Jane Goodall. 10. If I were to be remembered for one thing, it would be saving animals.
Kristen Suzanne, owner of Kristen's Raw, is Raw vegan chef, author, blogger and teacher with a passion for helping people get started and succeed with the Raw vegan diet.
1. One thing the world doesn’t know about me is before going raw I used to own and carry a gun. 2. I am most proud of my spiritual transformation. 3. My biggest achievement is transforming my life and losing over 215 lbs.4. One of my most memorable meals is the first time I ate a date after juicing for 100 days.5. My idea of the perfect day is stress free, laughing, with a loved one in nature. 6. If I could be any animal, I would be a bird, no doubt. I want to fly. 7. My hidden talents are beat boxing and using my radio announcer voice. 8. In the next five years I see myself living in my home, with my garden and lots of traveling and adventures, too. 9. If I could share a raw dinner with any three people it would be Eckhart Tolle, Dr. Wayne Dyer, and myself as a 5-year-old. Mainly, because I just want to meet them.10. If I were to be remembered for one thing, it would be that I pointed others back to themselves…to find the real hero in their lives.
Philip McCluskey, director of Loving Raw, is a motivational speaker, P90X coach, blogger and author of “Raw Food, Fast Food.”
Whole Foods Market hosts the Do Something Reel™ Film Festival, a collection of six provocative, character-driven films focused on passionate people making a world of difference, in hopes of raising awareness of environmental and food issues.
In celebration of Earth Month, the nationwide traveling festival will be presented in over 70 cities throughout April.
