My experience with a raw food diet:
I have been interested in healthy foods for over 20 years. My journey began after being
diagnosed with thyroid cancer at age 23. Since that time I have always strived to maintain
a healthy diet & lifestyle. It wasn't until I was introduced to live foods that I realized my
diet could be elevated to a level beyond just eating organic and whole foods.
My first introduction to raw foods was in the 80's when a friend of mine took me to
Delights of the Garden restaurant in Atlanta. He kept raving about how amazing this
food was and it was all uncooked! He knew I would love it and he was right I did. The
flavors were so fresh and alive. I left feeling full but not uncomfortably stuffed.
After that I couldn't stop thinking about the food, so I bought their book "The Joy of Not
Cooking" and began attempting to make some of the recipes at home. It was great to be
juicing and using the carrot pulp to make a lunch of "mock tuna" sushi rolls.
Eventually, I forgot about this way of eating and moved on. It wasn't until about 4 years
ago that my friend Jane (thank you Jane!) reintroduced me to some "new" raw foods. At
this point raw foods was an actual movement that had gained widespread interest from
both a health and culinary standpoint. Again, I was amazed at the freshness of it all and
intrigued by the tastes of combinations and possibilities using all uncooked ingredients
as well as the health aspects.
There was now so much more information out there; I began reading & researching,
eating & experimenting with a variety of recipes. It just made so much sense to me.
Eating foods that are alive and chock full of nutrients and enzymes and that taste
amazingly fresh & healthy and can heal the body. The more live food I incorporated into
my diet, the more I craved, especially leafy greens like parsley, lettuce, kale, chard etc. I
also began to simplify my diet and preparing less "gourmet" meals as my palate adjusted
to wanting just pure natural food.
By eating mostly live foods I was amazed at the results. My energy level was back, I slept
through the night, needed less hours of sleep, and was back to my normal
pre-pregnancy weight. But most astounding to me was the fact that I was able to stop my
thyroid medication that I had been taking for over 20 years.
That was almost 4 years ago and I've gone through various degrees of raw, but one thing
is certain, the more live foods I add to my diet the better I feel.
I currently eat a diet of 80-100% raw & live foods which varies depending upon the
seasons and how my body feels. As time goes on, it becomes easier to listen to my body
and eat intuitively. For myself, eating live foods is not a diet, but a lifestyle choice that is
an ongoing journey, always changing and evolving. With this choice comes numerous
rewards including health, spiritual growth, and an appreciation for a more simplistic,
natural lifestyle.
I am really excited to share the benefits and experience that I've had with raw food.
Currently, I am a certified Raw & Living Food Chef & Instructor and teach classes at our
local elementary school and at Turquoise Barn. Workshops focus on how to incorporate
more live foods into your diet and how to prepare delicious, simple & nutritious recipes.
This year I've opened up a vegetarian/vegan/raw Bed & Breakfast & Supper Club where
guest can come and enjoy a healthy, energizing meal, see the Catskills, take a class or
have a retreat and learn more about preparing, eating, & enjoying raw foods.
I have been interested in healthy foods for over 20 years. My journey began after being
diagnosed with thyroid cancer at age 23. Since that time I have always strived to maintain
a healthy diet & lifestyle. It wasn't until I was introduced to live foods that I realized my
diet could be elevated to a level beyond just eating organic and whole foods.
My first introduction to raw foods was in the 80's when a friend of mine took me to
Delights of the Garden restaurant in Atlanta. He kept raving about how amazing this
food was and it was all uncooked! He knew I would love it and he was right I did. The
flavors were so fresh and alive. I left feeling full but not uncomfortably stuffed.
After that I couldn't stop thinking about the food, so I bought their book "The Joy of Not
Cooking" and began attempting to make some of the recipes at home. It was great to be
juicing and using the carrot pulp to make a lunch of "mock tuna" sushi rolls.
Eventually, I forgot about this way of eating and moved on. It wasn't until about 4 years
ago that my friend Jane (thank you Jane!) reintroduced me to some "new" raw foods. At
this point raw foods was an actual movement that had gained widespread interest from
both a health and culinary standpoint. Again, I was amazed at the freshness of it all and
intrigued by the tastes of combinations and possibilities using all uncooked ingredients
as well as the health aspects.
There was now so much more information out there; I began reading & researching,
eating & experimenting with a variety of recipes. It just made so much sense to me.
Eating foods that are alive and chock full of nutrients and enzymes and that taste
amazingly fresh & healthy and can heal the body. The more live food I incorporated into
my diet, the more I craved, especially leafy greens like parsley, lettuce, kale, chard etc. I
also began to simplify my diet and preparing less "gourmet" meals as my palate adjusted
to wanting just pure natural food.
By eating mostly live foods I was amazed at the results. My energy level was back, I slept
through the night, needed less hours of sleep, and was back to my normal
pre-pregnancy weight. But most astounding to me was the fact that I was able to stop my
thyroid medication that I had been taking for over 20 years.
That was almost 4 years ago and I've gone through various degrees of raw, but one thing
is certain, the more live foods I add to my diet the better I feel.
I currently eat a diet of 80-100% raw & live foods which varies depending upon the
seasons and how my body feels. As time goes on, it becomes easier to listen to my body
and eat intuitively. For myself, eating live foods is not a diet, but a lifestyle choice that is
an ongoing journey, always changing and evolving. With this choice comes numerous
rewards including health, spiritual growth, and an appreciation for a more simplistic,
natural lifestyle.
I am really excited to share the benefits and experience that I've had with raw food.
Currently, I am a certified Raw & Living Food Chef & Instructor and teach classes at our
local elementary school and at Turquoise Barn. Workshops focus on how to incorporate
more live foods into your diet and how to prepare delicious, simple & nutritious recipes.
This year I've opened up a vegetarian/vegan/raw Bed & Breakfast & Supper Club where
guest can come and enjoy a healthy, energizing meal, see the Catskills, take a class or
have a retreat and learn more about preparing, eating, & enjoying raw foods.
customer comments
___________________
___________________
___________________
___________________
follow us on:
twitter
facebook