The concept of eating a raw diet first came to my attention in 1996. It was quite a shock to read, that to gain the benefits the book was so gaily suggesting I would have to alter my diet massively – radically even. I therefore sat back and waited for the shock to wear off. Some 5 years later, I began working part time in a health shop and one of my new work friends had recently “gone raw”. Consequently, we had quite a few discussions. But it was to be a further 7 years before I happily threw myself into raw living. I cannot imagine, looking back, why I was so, so slow. I had commenced lots of odd diets for weight loss over the years, so it was not as if I was afraid to embrace the unknown and unusual.
What I can say is that maybe I just was not ready for the enlightenment that eating raw would bring. It changed my body AND my mind. Maybe I just didn’t have the time, at that time, being a single mum of five (most of whom I was still home educating), whilst working part time, and trying to maintain a romantic relationship. My brain was set up for all things alternative, so this adds to my bewilderment as to why eating raw took me so long. It was that not until 2008 that I embarked on an “all raw” diet.
Why Choose Raw Living Anyway?
My reasons for wanting to change my eating habits were more for the anti-ageing and longevity effects than anything else. This in itself was a first, as usually any changes I had made to my eating habits were weight loss driven. Before I commenced raw (aged 48) I was just hitting the underweight range for my height, another first, and since my teens I had striven for this glorious day! I’d already maintained this for 18 months, so thought I had finally cracked the code to keeping me thin.
I was consuming a lot of herbs and superfoods, and eating a healthy diet by most people’s standards. There is no BUT to this – “but I looked old”, or “but I had no energy” – I felt good and looked younger than my age. Having said that, there were still limits. Figure wise, I could have worn the shorts-over-opaque-tights fashion, but sadly my face would not have carried this look! (I used to try my 18 year old daughter’s shorts on, when she was out, leaping about on her bed, in major parent-child role reversal.) During the decades when my face would have fit this fashion, I was busy being pregnant. Such is life!
I fully intend to live into my 120’s and I joke not. However, I do not want to whither away and just exist. I want to be active both in body and mind, able to continue learning and expanding upon the experiences I have had so far. Giving my body the necessary nutrition is of paramount importance. Before embarking on raw, I was not eating much fat. I had trained my taste buds to dislike it. This is not healthy and certainly isn’t helpful for keeping the brain functioning into the platinum years, or to borrow a phrase from Buzz Lightyear, “to infinity and beyond”.
However, as I have already written about in another post, my eating raw at the time the menopause kicked in, made this experience pretty much a non event. This makes such sense when you consider that a body on a raw diet is consuming foods that cleanse and heal, as they are highly alkaline. An acidic body is an unwell body. It may take years to show up symptom wise, but eventually it will not be denied. I remarked years ago to my Mum, that were aliens to land on the planet and see a young adult and an old person, they would think there was some serious illness involved to alter the appearance so drastically. In the surety of the wisdom of my youth (heck, I was 25, I’d lived a lifetime!) I thought I was being very witty with this comment! Yet truly, we have been conditioned to accept this process as natural. It is not! I am not promising everlasting life here, but certainly we should die in health, not after years of the misery caused by illness and disease, with a failing body or mind.
The Types of Raw Diet
1) 100% Raw
When you start to investigate the raw food diet, it can be a little confusing because you are learning new terms. As very few people actually eat a fully raw diet – and I will be explaining this further down – we are looking at a high raw or mostly raw way of eating for now. We seem to have a human tendency to be competitive, and so there are the stages of raw, 100% being seen as the Olympic gold. In my opinion, this is not what it is about.
The “raw food world” has mushroomed over the last decade, becoming a business as well as a lifestyle for some. Yet we can go back as far as Pythagoras in Ancient Greece, for a raw vegan based diet. Raw is not a business for me, so I can write this guide for you from a place of experience, and not as someone hoping to make a profit.
There are some 100% raw fooders in the mainstream of raw, who are fine examples to look to. Tonya Zavasta has altered herself on many levels, predominantly by changing her diet. She will not eat non–raw. Period!
I have been 100% raw and would LOVE to be this again, but circumstances currently make this too tricky. What would those be, I hear you ask? “Financial”, I would reply! So, in making raw accessible and possible to maintain, the high raw path is the easiest one to walk. If this seems a puzzling statement, consider the example of cashew nuts. Most cashew nuts go through some kind of heat process to remove them from their shells. Therefore to get truly raw cashews, you have to buy from raw companies. Unfortunately, the price (often 3 times more than standard shelled cashews) plus shipping is simply not doable for many incomes.
Theoretically, I could be 100% raw and just eat grated carrot and lettuce leaves, but that is not feeding my soul. I am too much of a foodie! I have spent too many years denying myself, to want to do anything other than enjoy what I eat. Ironically, this is the argument many would use for not going raw. I’m not here to persuade you. I am here to offer you another way of looking at eating and preparing food.
2) “Live” Raw
As I briefly touched upon in another raw post, there is a difference between eating raw and eating LIVE raw. To begin with, by mimicking cooked recipes you will most likely eat denser meals, heavy in nuts and dehydrated breads, crackers and pastries. As time passes, you will fit these into the place of treats. Trust me, I have been there and come out the other side. Dr Brian Clements of the Hippocrates Institute which is devoted to creating health through living food, regards foods that capture the most sunlight – plants – as the optimal ones. So “live” raw focuses on seizing the freshness and vitality of food, and less on sun dried or dehydrated raw foods. It therefore utilizes sprouting as a key ingredient.
3) Vegan vs. Vegetarian Raw
There is also the choice between a raw vegan diet and a raw vegetarian diet. Some long time vegan rawbies have subsequently introduced butter into their diets, alongside raw cheeses. They go to great lengths to source these. Full cream butter from grass fed happy cows only! Kerrygold is the only well known branded one that fits these requirements, according to the editor of Funky Raw magazine. If I have to fit myself into any category here, I would call myself a high raw, high vegan, as I do use some ingredients that are not purely raw. Also, I do eat pollen and other bee products, which strict vegans do not. I cannot repeat enough that there is no one size fits all. It is up to us individually to find what suits us, and it will be a work of years, of experimenting, noting the results and refining.
4) Partially Raw
Eating raw has gathered momentum over the 8 years since I began, and newbies are adding their own variations on this theme. So there is the “Raw til 4” approach where not surprisingly (the clue is in the title) the idea is to consume 100% uncooked food until 4 pm and then have a cooked meal. “Raw til 4” is a nice rhyming catch phrase and ideology, BUT beware. Should this allow your mind to fool itself and think of pigging out at dinner time on all the usual processed nasties passed as food these days, you will be self sabotaging! When thinking cooked in this frame, think instead along the lines of baked sweet potato with a raw tomato pasta dressing.
5) Quantum Raw
Tonya Zavasta in her book “Quantum Eating” suggests finishing the last meal of the day around 3 pm. I KNOW! Sounds incredible, doesn’t it? The reasoning is very good, based upon the natural rhythms of our body, and how key organs function at various times of the day. Tonya reasons also that by giving our body a mini fast every day, it is being cleansed constantly. She does however warn that it will only be possible to stick to this with 100% raw. Her quantum raw vegan recipes are very simple, and do not include things like balsamic vinegar and agave syrup.
I did this more or less, finishing my last meal at 4.30 pm. I was 99% raw, which possibly explains the bedtime cravings I had for cheese and pickle sandwiches, something I didn’t eat anyway! However, I did drop a dress size in about 2 months and consumed plenty during the eating hours! The only reason I stopped with this system is because it did not fit in socially. I was quite happy to sit at a table where others were eating and just be there for the company, but they (a variety of different people) were not. I don’t want to make people uncomfortable with my choices. This is not who I am, or what I am about. We could argue here that how other people feel is not my responsibility, but rather their mind set that needs adjusting, but we won’t! This is another effect of raw: the mind opens in ways you cannot imagine beforehand. You become more accepting and open up to the universe.
Back to Basics: Books, Equipment and Forethought
Gradual transitioning is the key word when moving from cooked to raw, and there is no deadline for when it should be completed. Deprivation is not the goal, but feeding yourself with nutrient rich foods most certainly is. The quicker you eject the processed foods from your life, the sooner you will feel better, but go for the long haul. Start gradually.
So all that said, you are now dying to know where to begin, right? Three books have had the most effect on my raw journey: the one that began it all, “Radical Rejuvenation” by Roxy Dillon, “Detox Your World” by Shazzie, and “Quantum Eating” by Tonya Zavasta. The Tonya one is not for the beginner, but she does have one called “Your Right to be Beautiful” that is directed at the first timer.
There are many other excellent books, but these three were the portal to raw for me. Shazzie’s book arrived as a free gift in with the dehydrator, which my partner and I thought we needed immediately in order to go raw. In retrospect, unless you have an unlimited budget, there is no need to get one of these. Instead, buy an oven thermometer, so you can use your oven set very low – around 45 degrees Celsius. It will be stated in the raw recipes at the end of this post, worry not. As it so turns out, due to my constant moving between countries (family reasons, I’m not on the run, honest) I barely got chance to use my dehydrator before it got lost in transit somewhere in Spain.
What you DO need equipment wise first and foremost, is a good blender with a nut grinding attachment (or buy a grinder separately) and some nut milk bags. The rest can be built up over time. You will be using a grater and vegetable peeler. By a “good” blender I mean one high powered enough to blend the ingredients to a lovely smooth thick consistency, not just whizz them around leaving a watery residue with lumpy nuts or half chopped fruits! There are several versions on the market now, for about a third of the cost of the much hailed Vitamix.
A spiraliser is a good addition so you can make vegetable spaghetti. According to the Daily Mail, this was taking the US by storm in 2014. Interesting! I have had mine for 6 years, yet invariably use the vegetable peeler to shave my courgettes or squash into long pasta like ribbons. Mostly laziness on my part regarding washing up, I admit.
Hopefully, you will be getting the message by now that you don’t need to go out and spend on equipment. If you can do it, then great, but all budgets can eat high raw!
You will need to plan and think ahead, so look up some recipes, pick one that takes your fancy, and read it through. I was always rubbish at doing this in my cooking life, but in raw you may find that it mentions soaking nuts overnight, when you have merrily prepared half the recipe intending to feed the masses with it that night. Or dehydrating for a recipe can sometimes take 12 hours. And some recipes have layers that need putting together and assembling over 2 days. This is okay for special occasions, but for me not fast enough!
I recommend Mimi Kirk’s book “Live Raw” as the best recipe book to start with. She has the most amazing raw chilli ever (even meat eating cooked fooders love it), and some luscious desserts that don’t need a dehydrator.
Also, at the outset you will need to stock up on some of the most excitingly energising raw superfoods in the world. Read on for the names! In case you are wondering why I have not mentioned the juicer yet, it has its own special segment further on. Patience!
What if I Want Cake?
As I often say (to the point of boring myself), you can on raw have your cake, eat it, and still feel WOW. Raw cakes are amazing, tasty, and can be complex enough to put together to satisfy the baker in you. For the impatient amongst us, there are also speedy versions.
Initially, the most missed “normal” foods appear to be cheese and bread. “What? Not chocolate?” I hear you gasp. Well no, as this is quite easy to include using raw methods. Note the use of “initially”, as very soon any cravings disappear. The eye is still trained to respond to those things that used to bring you pleasure (followed by guilt), but as time goes on this grows less and less. I was a cake lover, the gooier the better. Now when I stand in a bakery or cake shop and see all the things that once had me wild with desire, I feel nothing! I don’t have to resist, as I just don’t want it.
This I believe is the biggest difference eating raw has on the mind/body. The holding back and not giving in to desires for foods that are nutritionally empty, becomes a thing of the past. It is not about control as you move along the raw route, because there is no need for control. You know how it is when you go on holiday and think you will eat what you like whilst away? When you eat raw you don’t want to have a holiday from your normal diet even though to those of you who have not eaten this way and are reading this, it may seem restrictive.
Raw Versions of Cooked
However, to start with, there are ways to navigate the desires for your favourite food.
Cheese: It IS possible to buy raw cheese but not easy. I often settle for fresh local goats or sheep cheese, from flocks that roam free and eat what they will. Most of us manage the cheese situation with clever use of cashew or macadamia nuts, and yeast flakes (the latter not being raw, but not very processed either).
Bread: I started by buying sprouted wheat loaves, very moist and dense. Unlike the bread you are used to, but it does the trick. Raw chefs are always trying to make the ultimate bread, but these generally remain of the pitta type. However, be not dismayed and trust me here: it will become far, far less of an issue to you as you progress on raw. Most people begin raw by making a raw version of their favourite foods, so this is the way to deal with any possible cravings. I honestly don’t remember having any until I started on the “finishing eating at 4:30 pm” plan as mentioned earlier.
Left on the Shelf
Of course if you start adding lots more raw meals, but continue consuming sugar and highly processed foods, you are not going to gain the best health or discover the fabulous feeling of vitality and fitness that everyone has within their ability to experience. Long-time raw fooder Matt Monarch commented some years ago, that it is as much what you don’t eat as what you do. I do speak as a sweet toothed person. I know what sugar addiction is like. I used to be able to eat a box of chocolates in one evening (promising myself I wouldn’t eat anything for the next 3 days to make up for it), and now I would struggle to get through 4 choccies in a row (although when I make my own raw white chocolate minty balls it’s a different story).
This illustrates the way your body will balance. So you do need to stop eating sugar. You do need to stop eating processed grains. Think natural most of all. Eat as much as you can of foods that are fresh and not packaged. Leave those baddies on the shelf in the shop.
Worried about Hunger Pangs?
There is absolutely no reason to be hungry on raw. You are going to consider food a different way. No counting of calories, no cutting out the essential fats. Cold pressed virgin oils (including the most marvellous coconut oil), and the natural fats in nuts and avocados will prevent hunger pangs. To begin with, you need to experiment with how much fat you as an individual feel good with. This is not a restrictive short term diet, it is setting in place a way of eating that will last for the rest of your (very long) life. Embrace the pleasure of eating. Yes, we are fuelling our bodies, but be a bit of a gastronome about it.
Gabriel Cousens refers to “conscious eating”. In other words, be aware of what you are consuming, feel the textures, let the flavours linger on your taste buds rather then being shovelled into your belly. Once upon a time my son would demolish the (cooked) food I had maybe spent an hour preparing, in 5 minutes flat. Mother’s dismay aside, it wasn’t that he didn’t appreciate it. He simply had not yet learned the pleasure of making mouthfuls last. Many of us still eat far too quickly. Digestion starts in the mouth as no doubt you are aware, and the beauty of a raw food diet plan is that it needs more chewing, so naturally slows us down. By way of example, the raw version of spaghetti made with either courgette or squash needs more mouth work on it than simply sucking back the standard version. The raw style is definitely the “al dente” version. As the years go by, you will want to eat less. Don’t be worried by this now. It comes naturally. A fully nourished body doesn’t have the hunger pangs or cravings in the same way an undernourished and nutritionally deficient one does.
If You Want to Eat Well Yet Lose Weight: Go Raw
The raw diet is en excellent way to lose weight if you need to! It is one of the benefits of raw food diet eating. If you don’t and are under weight, you may well gain some to the natural level of health for your body. Certainly, although I had gained a few pounds, at age 54 when I last measured my waist, it was less than 25 inches. For a post menopaused, 5’ 7” mother of five, this is not bad going. But back to the weight loss side of things: there are many well documented real life stories on this with accompanying photos.
American Philip Mc Cluskly lost over 200 lbs, British Angela Stokes lost 160, and Australian Joe Cross who in his words before raw, “looked like I’d swallowed a sheep”, also transformed his body. All these people are still slim, and promoting a healthy lifestyle through high raw. However, you will not lose weight following the “raw til four” philosophy, in my humble opinion. You cannot be eating raw nut butters and rich coconut cream smoothies, and then switch to standard non raw carbs for the last 1/3 of the day. Juicing, smoothies, and eating as raw as you can make it (all day, every day) is the way.
Note what Tonya has to say about the top 4 “going raw” mistakes on her website:
- Don’t let yourself “diet”. Don’t think of where you’re going as anything like a one-time or quick-fix solution. Raw foods must become your lifestyle.
- Don’t yo-yo! Don’t go raw, relax, go raw, fall off the wagon, go raw and then think it’s okay to eat cooked again. With each diet swing, losing weight gets harder.
- Don’t treat lightly any kind of cleanse you may perform — a juice fast, water fast, or any other popular cleanse. After each cleanse, your must upgrade your diet. Specifically, you want to up the percentage of wholesome raw foods you’re eating. Do not revert to the same diet you had before. You might be inviting some serious health consequences.
- Don’t worry that your healthy body is slimmer than those of your peers on cooked foods. You do want to be healthier and younger than your age, right?
Feeling Fruity
Because fruit is full of sugar, it often gets bad press. I read years back of one leading raw food Mum who after placing the entire family on a raw diet plan, found her pre teen daughter only wanted to eat mangoes. Skin and all. For several days. Mum was happy enough about this, figuring it would balance out, and so it did. Eating fruit as a mono meal is very cleansing. French women are reported to have one grape day a week, where they eat nothing but, hmmm I wonder? If you have candida and are particularly susceptible to sugar rushes or have low/high blood sugar, less fruit for you may be best. It is a process of eat and see. I get on really well with grapes, could eat them by the bucketful, whereas watermelon, much as I love it, bloats me if I eat too much. You will come to know your body and what works for you. All this said, the topic of eating fruit remains an area of varied opinions. On the one hand there is the highly esteemed Dr Brian Clement saying to avoid it, and his reasons are very convincing. On the other hand there is the highly praised book “Left in the Dark” by Graham Glynn and Tony Wright, which promotes the eating of figs, again for very persuasive reasons.
The further you delve into the raw food diet storehouse of information, the more you will note how diverse opinions can be. This is why this is entitled a guide to raw. I can guide you using the methods I have found to be effective, but I hope I am not impressing upon you enough, as this is your body, your experience, and what resonates with me may not with you. Dr Clement points out that fruit nowadays is hybrid, and far, far sweeter than it used to be. He stresses the need to eat ripe fruit should you choose to consume it. This reminds me to point out that when I eat tons of grapes, it is when they are in season where I live. I never ever buy ones that have been imported. Much as I love them and could happily eat all year round, they are a summer feast only, lasting about 3-4 months. I always eat them alone (as in not with other foods, not as in sitting lonely in the corner), and always before any other foods.
This is another important factor. Fruit breaks down very rapidly in the stomach, so if eaten after a meal, will sit there bubbling away unable to pass through easily.
So this is an important factor I feel, the consumption of fruit in season. I don’t eat any fruit out of season. I am fortunate enough to live in a sunny climate, so I can pick figs, lemons and pomegranates fresh from the tree. I am in tune with the seasons – possibly excluding the all year grape lust – which is how it used to be for everybody. Before the advent of mass supermarket imports, stocking tropical fruits all year long. In the early 1980’s, a new weight loss book came out called
“The Beverly Hills Diet”. American Judy Mazel fashioned an eating plan around the pineapple. In the UK I had the book but pineapples were impossible to come by. Just 30 short years ago!
How Will I Feel Initially?
I hope EXCITED – to be starting something new and powerful. Remember a raw diet is cleansing, so introduce yourself to it softly, slowly. You could do this by starting off your first week with a raw breakfast. In the second week add on a raw lunch, and by the third week make it all day. The truth is you will probably want to be raw all day well before week 3. This gradual approach is assuming you are not coming to raw to cure an illness and need to cleanse your body fast.
Will you get the same results from high raw as full raw? No. However, you need to question why you are switching to raw, and what you want to achieve. You can speed up and also support the cleansing process by using super greens and algae such as wheatgrass, barley grass, spirulina, chlorella, and blue-green algae.
Sprouted seeds are highly nutritious, as they are rich in minerals and proteins. Some examples are alfalfa, quinoa, sunflower, sesame, pumpkin, spelt, broccoli and chickpea. I have not been very successful with sprouting. However, there are fabulous “sprouters” on the market now, instead of the plastic tray type I used to use. So I’m sure this will make the process easier.
The one food area I am excluding is that of fermented vegetables, and I can give no reason other than I just don’t feel happy about them. Thousands do. There are arguments for and against, and (annoyingly) I can see both sides. I have never consumed them, so cannot offer a personal opinion on how they affect me. To me they stink and are not fresh, and in my book this is enough of a reason not to eat something. There are only so many eating hours in a day. Only so many foods I can consume. My version of natural selection!
The Juiciness of Raw
And now to juicing! You can be non raw and juice, but not really the other way around! I had a juicer sitting in my kitchen doing nothing very much before I started raw. I think it is doubtful you will find a rawbie who doesn’t juice. Juices are such an incredible way of getting vast amounts of easily digested, and therefore properly absorbed nutrients into our bodies.
So if you can afford to buy a juicer from the get go, do it and make your first meal of the day a juice. You can have a BIG juice and you can follow it an hour later with a smoothie should you feel the need. When you juice and get left with a lot of pulp, some of this can be incorporated into recipes. Tonya says she can tell if someone is raw but not juicing, as juicy people have a shine and vibrancy to their skin and eyes, which a non juice drinker lacks. It is not imperative to have a juicer to be raw, but it is imperative to have a juicer to be fully healthy and vital!
A good juicer, IE one that extracts by slow grinding, will be more beneficial for your health than a dehydrator. So cost wise it comes first in my book.
Why Rawbies are Anti-Cooking
The problem with cooked food is its effect on the body’s immune system. It won’t kill us on the spot, but it will gradually wear us down, until we show the ageing signs that we assume are normal and to be expected.
“In 1930, Dr Paul Kouchakoff, at the Institute of Clinical Chemistry in Lausanne, Switzerland, found that our bodies’ ‘normal’ toxic reaction to eating, known as ‘Digestive Leukocytosis’, occurred only when cooked food was eaten. He found that Digestive Leukocytosis, the immediate increase in our white blood cell count, did not occur if plant foods were eaten in their natural, unheated state. Leukocytosis is the stress response found normally when the body is invaded by a dangerous pathogen or trauma. He discovered that we have no stress response when we eat purely raw foods.”
Karen Ranzi
Tonya puts it so well that I don’t want to paraphrase her: “By cooking our food, we are killing nutrients that keep us alive and healthy. After we grill or roast, bake or boil, sauté or stew, we produce some decadent matter with no nutritional value, and only by using salt or sugar abundantly can we get it to pass our taste buds. All cooks rely on salt, sugar and spices to have their creations appreciated. Cooking without spices is not appealing. Not surprisingly, spices were originally used to disguise decaying and decomposing food.”
Feeding your Family on Raw
If you want to switch your whole family to a raw vegan diet plan and feed children this way, you MUST do your due diligence. Children have different nutritional requirements to adults. I suggest you read “Evie’s Kitchen” by Shazzie, as she raised her own daughter on mostly raw, and “Creating Healthy Children” by Karen Ranzi, another mother who has done what the title says! There are many families living and thriving on raw, with Mums having great pregnancies and home births, but as Shazzie remarks in her book, she has seen some very unhealthy looking raw vegan children. So as parents we must be mindful. Experimenting on our own bodies is one thing, but with our children it is another as we only own our own body. This is not to say that raising children on a raw diet is any way harmful, but you must read up on this and follow the ones who have done it successfully.
Some Unexpected Joys of Raw
We are told by anthropologists that we used to be hunter gatherers. Well I am not keen on the hunting part. It seems obvious to me that any animal running away from me is expressing very valuably that it does not wish to be caught and eaten. So gathering I will go.
This is an unexpected Joy of Raw # 1: walks become foraging expeditions. What can I find to feed my juicer? Nettles are not too hard to spot in most countries and are an excellent addition to any green juice. Being in touch with nature becomes second nature, as you eat and absorb plant life. I feel connected to all living things: blade of grass, bird in the sky.
Unexpected Joy of Raw # 2: the gourmet raw superfoods that make all the difference to a smoothie or dessert. For me it was a world of wonderful new tastes, with Lucuma powder, mesquite powder, purple corn flower and many more. All had been unknown to me, yet are a wickedly scrumptious part of the raw life.
Here is a link, if you’re interested.
Unexpected Joy of Raw # 3: finding more and more raw places to eat out, with a philosophy that fits mine, such as “The Raw Kitchen” in Fremantle, Australia. The owners say, ”we believe food is at its best when it’s made from real wholefood ingredients, teaming with plant-based nutrition and made without the need for refined ingredients, preservatives, artificial additives or things from a box. More than this, it’s our belief that this food can be delicious, filling & truly enjoyable, without feeling like you’re missing any elements or sacrificing on taste or experience. This is the philosophy behind our menu.”
Not that I have been there – wrong hemisphere – but similar establishments are popping up all over now. No more soggy leaved salads in meat led restaurants for me! This has been the one downside to raw: when you are paying for a meal out that you know you could have made so much better yourself at home. However, the raw meal I once had at “Saf” in London had me humming with delight.
So I have to ask. Are you still sitting here reading? Or have you already left to chuck out the rubbish masquerading as food in your kitchen? Go make room for the new tastes of raw, both in your mind-set and in your house! Remember it is an adventure into the world of health and fun. You may get a little mad. It’s that zing of energy that comes at you from inside, causing ever expanding awareness and appreciation. Eat raw, be merry!
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