As some people try to adopt a Raw Diet they get discouraged if they eat something cooked and give it all up thinking that they are a failure and can't do it. Whoa Nelly! That kind of extreme "All-Or-Nothing" thinking is too harsh. Where is the love? Give yourself a break and realize that every little bit of raw, fresh, whole, delicious, nutritious food you add to your diet is a step in the right direction.

If you're not ready to go 100% Raw there are many ways to gradually add raw foods into your lifestyle at a pace that's best for you. The key is to think about what you can ADD to your diet rather than what you cannot have. Look through these ideas and see if any of them sound like they'd work for you:


1. Drink a green smoothie every day! This is the #1, best first step. Just doing this will add a ton of nutrients to your body and decrease cravings for cooked food. You will also find that you start to crave fruits and vegetables because your body loves how they make you feel!

2. Eat raw for breakfast and lunch, then have a healthy cooked dinner. Fruits and smoothies are easy to substitute for breakfast and a big salad is great for lunch. Dinners are a little more difficult because you are usually eating with your family and you are probably used to having a heavier meal. As you discover good raw dinner recipes and learn how great it feels to be satisfied but not stuffed and tired after eating dinner you can switch to a raw dinner, too.

3. Choose one day a week to eat all RAW. After a couple of weeks add a second "All Raw" day, then add another, until soon you're all raw every day!

4. Add fruits and/or veggies to every meal and eat them first. Then if you want other food, go ahead and eat it.


One big key to success is to remember that if you feel hungry – eat more! Fruit is particularly good due to the carbohydrates and natural sugar that is slowly absorbed into your body. Make your own raw trail mix with nuts and dried fruits to snack on when you are out and about. Keep bananas, apples or oranges with you for times when you get hungry but aren't near any good foods. You will naturally start wanting less to eat after you have been eating raw for awhile because you will be getting so much more nutrition from your food you won't need as much of it to satisfy and fuel your body. The best thing is to listen to your body and what it needs. You will find as you start feeding your body the best foods that you will start knowing just what your body needs to thrive!

Just do what you can – improve a little every day – and love yourself enough to take care of YOU. You're awesome and you are worth it!!

Written by ChuckS in: FAQ,Featured,How To Get Started |

Costly? Cooking?… and Cravings!

This week I've been asked the same questions a few times. They're good ones so let me share my thoughts on them:

Is eating Raw extremely expensive?

When you think of buying lots of nuts and fresh fruits and vegetables it seems that eating raw would be very costly. I find the cost about the same as when I used to buy groceries that included meat, milk and plenty of junk food.

Yes, good food isn't cheap, (I don't know why junk is cheaper, it's annoyingly mysterious. It isn't like we're buying jewel encrusted strawberries) but when you are replacing meat, milk, cheese, eggs, canned foods and lots of convenience foods it comes out about equal. The benefit of the pure nutrition you are getting from your food also makes it so much more value for your money! Plus the big BONUS, you are saving money on the medical bills you won't have because your body will be so strong and full of nutrients that it can fend off those nasty bugs that go around.

Is it possible to be successful eating raw while living with and feeding the rest of your family who eat the Standard American Diet (SAD)?

Yes! It is possible, although not easy. I am doing it now. The 3 teen-age kids I have left at home eat that way and my husband is vegetarian. I come home from work, make them a cooked dinner and then fix my own. It can take a long time unless you do a little planning ahead.

One trick is to make a couple of Raw dishes on the weekend (like taco fixings, the zucchini pasta primavera or raw chili), make enough to last a few days and have all their accompaniments chopped and ready to go in individual containers in the refrigerator. Then, each evening when you're really hungry for dinner you can throw one of them together and have a quick, delicious dinner!

Another idea is to keep your meal really simple. A big green salad with sliced fruit can be thrown together pretty quickly. Nori rolls or lettuce wraps filled with fresh veggies are fast and easy. Make a tomato, cucumber and sprout sandwich in green leafy lettuce leaves with a raw mustard sauce. Green smoothies are quick to whip up or a sweet fruit smoothie.

Be sure to offer some of what you are making to your family, they might just surprise you and try it someday. Then they might surprise themselves and like it! Always keep your comments positive and don't nag them to stop eating the foods they like. If you keep loving your raw food, looking and feeling better and showing them how bright, fresh and delicious raw foods are they will have a much better opinion of it. Actions and results always speak louder than words.

Get your children involved in preparing some of the meals and they're always more likely to eat them. They would love to run the zucchini through the spiralizer to make angel hair pasta! I bought mine on the web site for $24.95 and you can also find them for sale on several other sites.

You can probably even get them to drink green smoothies if you give them a fun name like, "Shrek Smoothies" or "Hungry Hulk". Offer fresh fruit, ants-on-a-log (with almond butter and raisins) or veggie sticks for snacking – every little bit helps!

How long until the cooked food cravings go away?

When I was trying to eat raw meals only part-time I found it really hard to stick with it. Once I decided to go 100% and eat all raw I discovered my cravings went completely away. I still think cooked food smells good, but I can enjoy the smell without wanting to eat it. I know how sluggish and heavy it will make me feel and I just don't want to feel that way any more.

I used to use this trick on myself – when I would smell something that was tempting me or someone would bring a plate of treats into my office I would repeat over in my mind, "I really want a juicy, sweet apple! I can't wait to get a juicy, sweet, crisp apple!" and I'd picture it (or another favorite fruit) in my mind. No joke, it worked every time. Then when I got to eat that apple, it was like heaven and totally worth the wait! Give it a try!


Well, there you have it – answers to a few recent questions. I'd be happy to share how I've dealt with some of the challenges you might have or answer a question if I can. If I don't know the answer I'll try to find out, and … I always have an opinion. So feel free to ask. If you are wondering about it, most likely several other people are too!

Written by ChuckS in: FAQ,Featured,How To Get Started |

Some Of My Favorite Recipes To Get You Started

Luscious Green Smoothie

1 apple, cored
1 orange, peeled
2 bananas
1 stalk celery
Handful of spinach leaves

Place about 1 ½ – 2 C water in high speed blender. Add the rest of the ingredients a couple at a time, mixing between. Blend until smooth, green and luscious. Pour into a beautiful glass and enjoy the liquid energy coursing through your veins! Green smoothies are most nutritious when eaten immediately, but if you have some left, refrigerate and have it for lunch.

Note: Try your own variations. Use whatever fruits you like and add a handful of kale and/or spinach. You’ll come up with some delicious favorites and become addicted to how great they make you feel!

Alissa’s Blueberry Pie
From “Living on Live Food” by Alissa Cohen

2 C almonds
½ C dates, pitted & soaked for 20 minutes (no time to soak? Add a little water)
6 C blueberries (I use thawed frozen ones – much cheaper)
2 bananas
1 ½ TB honey

Crust: In a food processor grind almonds until fine. Add dates and blend until smooth. Remove and pat into a pie plate.

Filling: In food processor combine 4 C blueberries, 2 bananas and 1 ½ TB honey. Blend until smooth. Remove from processor and stir in 2 C whole blueberries. Pour into crust. Refrigerate at least 3 hours so the filling can firm up.

Note: I love this even better without the crust! Just mix up the filling, pour into a bowl and chill until firm for Blueberry Pudding. So Simple! A clever friend of mine made the filling with the berries still frozen and it was a yummy blueberry ice-cream treat right out of the food processor.

Coconut Breakfast Cakes
From “Ani’s Raw Food Kitchen” by Ani Phyo

Flax seeds are a great source of omega 3, similar to that found in fish such as salmon. Many studies have shown flax seeds lower total cholesterol and LDL cholesterol levels. Flax seed may also help lower blood triglyceride and blood pressure and reduce the chance of a heart attack. Flax seed is rich in fiber and the antioxidant lignan, known to fight disease and prevent cancer, especially breast cancer. Flax is also very good for relief from arthritis.

3 C flax seed meal (ground flax seeds)
2 TB liquid coconut oil
½ C agave
½ tsp sea salt
¼ C water

Put flax meal, coconut oil, agave, salt and water in a large bowl and mix well. Form 8 balls and flatten into a “pancake” shape, about ¼ to ½ inch thick. Place on a plate separated by parchment paper and chill in the refrigerator. Cover extras with saran wrap or place in a zip lock bag.

To serve, top with sliced fruit like bananas and strawberries and drizzle with raw honey.

Orange Cucumber Salad Dressing
From “Ani’s Raw Food Kitchen” by Ani Phyo

1 small cucumber, about 5 inches long, diced
¼ C cashews
1 medium orange, peeled, seeded, and diced
1 TB grated fresh ginger
¼ C extra virgin olive oil
1 clove garlic
Juice of 1 lemon, about 2 TB
1 tsp sea salt

Place all dressing ingredients in a blender or food processor and blend until smooth. Place in a glass jar in the refrigerator for up to a week.

Simple Sunflower Salad
Makes approx 2 cups

½ C raw sunflower seeds, soaked 8 hours (just soak them overnight and they’re ready in the morning)
1/3 C raw almonds, soaked 8 hours
2 stalks celery, chopped
1 clove garlic
1 TB lemon juice
½ tsp dry dill weed
¼ tsp Herbemare or Spike seasoning
1-2 TB olive oil

Place all ingredients in the food processor and chop to desired consistency. You might like it a little chunky or completely smooth. Taste and adjust flavors to your liking. Serve on a bed of romaine lettuce and top with sliced grape tomatoes or use as filling for a lettuce wrap sandwich with cucumber slices.

If you prefer a more traditional tuna salad recipe you can fold into the mixture a few tablespoonfuls of homemade vegan mayonnaise.

Vegan Mayonnaise
Makes ¾ cup

1/3 C raw almonds, soaked for 8 hours
½ C water
Juice of ½ lemon
¾ TB raw honey
½ TB raw apple cider vinegar
1/8 tsp dry mustard
½ tsp sea salt
½ to 2/3 C olive oil

Place all ingredients in a heavy duty blender except olive oil. Puree the ingredients until very smooth. With blender still in motion, slowly pour a thin stream of olive oil through the opening in your blender’s cover. Continue to puree until you reach the right consistency. Taste and adjust flavors to your liking.

Raw Tacos or Taco Salad
I have tried a bunch of different taco meat recipes and this one is by far the best!

1 ½ C raw walnuts

2 cloves garlic
2 TB cumin
1 TB chili powder
Sea salt
Lime juice
Tabasco (optional)

Process walnuts, garlic, cumin and chili powder in food processor until desired consistency; leave it a little crumbly like taco meat. Add a sprinkle of sea salt, squirt of lime juice and Tabasco if using and pulse a few times to incorporate.

Serve rolled in a large lettuce leaf or on a bed of torn romaine lettuce with chopped tomatoes, raw olives, fresh corn salsa and diced avocado.

Fresh Corn Salsa

2 ears fresh raw corn, cut off the cob

1/2 Sweet red pepper, chopped
¼ C Cilantro, chopped
1 green onion, chopped
Juice of 1/2 lime
Sea salt, to taste
no (optional)

Combine all ingredients and serve over tacos, or spoon into an avocado half.

Zucchini Pasta Primavera
From the recipes on

Alfredo Sauce:
¾ C water
¼ – 1/3 C lemon juice
½ tsp raw honey

½ tsp sea salt
1 clove garlic
1 ¼ C cashews

Put cashews, sea salt and garlic in food processor and mix until finely chopped. Add the rest of the ingredients and process until smooth.

1 zucchini, peeled
Cherry tomatoes, halved
¼ C peas, fresh or thawed frozen
Fresh basil, shredded
½ of a red pepper, chopped
Fresh parsley, chopped
1 green onion, chopped
Lemon zest
Small carrot, grated

Marinated mushrooms (Optional):
1 C sliced mushrooms in a zip-lock bag with 3 TB cold pressed olive oil,
1 TB Nama Shoyu (unpasteurized soy sauce) and 2 TB lemon juice.
Seal the bag, swish the contents and let marinate approx 20 minutes.
Drain and they’re ready to use in whatever dish you want.

Make wide noodles out of the zucchini by drawing the vegetable peeler down the sides of the zucchini to create long “ribbons”. Keep rotating the zucchini as you peel, until you get to the seeds. Place a handful of noodles onto a plate, top with ¼ cup alfredo sauce and sprinkle the rest of veggies, herbs and lemon zest over the top. Very pretty dish and yummy!

Fresh & Yummy Marinara Sauce

10-12 sundried tomatoes, soaked in warm water 15-30 minutes to soften
1 large fresh tomato
1 large red pepper
1 stalk of celery
1 clove garlic
5 fresh basil leaves
Liberal sprinkling of Italian Seasoning herb blend
Sea salt and pepper to taste

Blend all of the sauce ingredients except sundried tomatoes in a food processor. Add the soaked sundried tomatoes last, a few at a time and blend.

This sauce is great over zucchini pasta or on raw pizza!

Almond Ginger Nori Rolls
From “Ani’s Raw Food Kitchen” by Ani Phyo

Almond Ginger Pate:

1 TB ginger

1 C almonds, dry
1 clove garlic
1 lemon, juiced
½ tsp sea salt
¼ C water

Place almonds in food processor and mix until fine. Add the rest of the ingredients and process until smooth.

Nori Rolls:

Nori sheets, raw ones are dark purple
Avocado, sliced
Ginger almond pate
Spinach or Romaine lettuce leaves
Green onion, julienned
Carrot, grated
Sea salt
Mung bean sprouts
Tomato, sliced into rectangles
Herbamare Seasoning
Cucumber, julienned

Lay out a nori sheet and spread with dry spinach or romaine lettuce leaves on the end closest to you. Top with ¼ C ginger almond pate and any of the other ingredients you like. Roll tightly and serve whole or cut in half so you can see all the pretty fillings. Eat immediately so the nori is still crisp.

The Best Raw Chili
I got this recipe second-hand, but it is from the book “Rainbow Green” by Dr. Gabriel Cousens.

2 carrots
2 stalks celery

1 red bell pepper
¼ – ½ C leek or green onion, cut up small
3-4 cobs raw corn, cut off the cob
¼ C cold pressed olive oil
Sea salt

Using a food processor to make it quicker, individually chop carrots, celery and red pepper into very small (but not mush) pieces, taking each veggie out before chopping the next and placing them in a large bowl. Add onion, corn, olive oil and salt. Stir together. If you have a dehydrator, place this mixture in at 105 – 110 degrees for an hour.

During that time, in the food processor add:
½ C soaked sun dried tomatoes
4 tomatoes
2 avocados
1 TB ginger
Sea salt
2 TB chili powder
2 tsp ground cumin
Cayenne to taste

Mix this with the veggies above and put it back in the dehydrator for one more hour. If you don’t have a dehydrator, just mix it all up and enjoy a hearty meal! This makes a lot, share it or freeze some for next week.

Chocolate Macaroons
From “Raw Food Real World” by Matthew Kenney & Sarma Melngallis
Makes 24-36

3 C dried, unsweetened coconut
1/3 C coconut butter (also called coconut oil)
1 ½ C raw cacao powder

1 TB vanilla extract
1 C maple syrup (this is not raw)
½ tsp sea salt

In a large bowl combine all the ingredients and stir well to combine. Using a small ice-cream scoop, your hands or a tablespoon, spoon rounds of the dough onto a dehydrator screen. Dehydrate at 115 degrees for 12-24 hours until crisp on the outside and nice and chewy on the inside. If you don’t have a dehydrator – just refrigerate them and eat them like no-bake cookies, they are delicious!

Banana-Papaya Ice Cream
From the recipes on

1 banana, peeled and frozen
½ papaya, seeded, peeled, cut up and frozen (frozen mango is also delicious to use!)

Break up the frozen banana and place along with frozen papaya pieces in food processor. Turn it on and hold it down! The frozen chunks can really get the food processor moving around for a minute. When it starts getting mixed together, stop the food processor and scrape the sides down. Process until you see it becoming creamy and holding together (about a minute or two). Done! So creamy, just like soft serve ice cream but completely good for you. If you want, you can top with chopped nuts, coconut and raw cacao nibs.

Alternate flavors can be created by using different frozen fruits in place of the papaya, such as strawberries. For chocolate, add raw cacao or carob powder to the mixture when you scrape the sides down, then finish processing.

Fresh Mango Cobbler

From the book Ani’s Raw Food Kitchen by Ani Phyo

Make sure to choose perfectly ripe mangoes, and try to get mangoes with less fibrous flesh if possible.

3 cups pecans, dry
1 vanilla bean or 1 tablespoon alcohol-free vanilla extract
¾ tsp sea salt
¾ cup pitted dates

¾ cup pitted dates
3 Tbsp. coconut oil
½ vanilla bean or 1/2 tablespoon alcohol-free vanilla extract
? cup water, as needed

3 to 4 ripe mangoes, peeled, seeded, and diced (about 6 cups) OR pineapple

If using the vanilla bean for the crust, slice open the bean and scrape out the s
eeds. Process the pecans, vanilla seeds (or vanilla extract), and salt into a powder in your food processor. Add the first 3/4 cup dates and process until mixed well. Sprinkle half of the crust onto the bottom of a pie dish and set aside. (Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients.)

If using the 1/2 vanilla bean for the syrup, scrape the seeds out. Process the second 3/4 cup dates with the oil, vanilla seeds (or vanilla extract), and water as needed to make a thick syrup. Set aside.

To make the filling, place the sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto the cobbler crust. To serve, top with the remaining half of the crust.

Note: This dish will keep for two days in the fridge but is best eaten right away while the crust is fresh and crumbly. After it is covered in the fridge the moisture makes the crust squishy.

Rawlmond Joy Candy
From the recipes on

1 C raisins
½ C shredded coconut
1 TB cacao powder
¼ C coconut oil
1 TB agave
Whole almonds

Blend the raisins in the food processor. Add oil and coconut, mix. Add cacao and agave and finish mixing. Shape into small bars and add a whole almond on top. You can eat them right away, but they are better if you can wait and refrigerate them for 30 minutes or more. Very yummy treat!

Raw Truffles
From the recipes on

½ C raw pumpkin seeds
½ C raw sunflower seeds
½ C raisins
1 C pitted dates, soaked for 20 minutes
½ C shredded raw coconut (plus more for rolling in)
¼ C cacao nibs
Squirt of agave

Put pumpkin and sunflower seeds in food processor and mix until chopped. Add the rest of the ingredients and mix thoroughly. Shape into balls and roll in coconut. Chill until firm. Great little energy orbs!

Written by ChuckS in: How To Get Started,Recipes |

Daily Meal Ideas

Most people want to know what my DAILY MEALS are like so I’ll give you a few ideas.

Breakfast – Green smoothies are the best. Try them! It’s a fruit smoothie with a little added spinach, kale, parsley, celery or whatever you like thrown in for tons of nutrition. The fruit/green combinations are endless.

The very best book of recipes for smoothies is by Revvell Revati at this link: you can even buy it as an ebook and download it right onto your computer immediately.

Also, check out the youtube video demonstration of green smoothies I have put on this blog.

For another easy breakfast I will cut up a few fruits for a simple fruit salad like banana, apple, papaya, pineapple. Or, sometimes I want something a little more traditional or special and I will have one of Ani Phyo’s coconut pancakes with strawberries and raw honey drizzled over. If I have made one of the delicious raw pies, I’ll have a piece of blueberry or banana cream pie – yum!

Lunch – I might have half of the green smoothie I couldn’t finish from breakfast (It makes a lot), or a greens and fruits salad. I like to put strawberries, apple slices, grapes or other fruit in my green salad so that I don’t really need to use salad dressings. Plus I add raisins, pumpkin seeds, cucumbers, tomatoes, grated carrot, avocado, bell peppers, sprouts, mint leaves, green onion… just whatever I have on hand. There are lots of great raw salad dressing recipes, too. I have also discovered a great “tuna” salad recipe I call Sunflower Salad that I love to roll into a lettuce wrap or put on a salad.

Dinner – I like to try new recipes if I have time, but on nights where it has to be quick I will have green/fruit salad or veggie sandwich with tomatoes, cucumber, sprouts, spinach, red bell pepper and mustard sauce wrapped in big lettuce leaves or on dehydrated bread. I also love ants-on-a-log with celery and raisins using raw almond butter (sadly, peanuts aren’t raw). Some of my other favorite recipes are: tacos or taco salad made with ground seasoned walnut meat topped with fresh salsa, zucchini pasta primavera, veggie nori rolls, Thai spring rolls w/ “peanut” sauce and fresh veggie chili.

Snacks – Trail mix made with raw nuts (almonds, cashews, macadamia, and pecans), pumpkin seeds, raisins, goji berries, dried banana slices and sunflower seeds. Fresh fruit or veggies of any kind. Something great to keep in your purse or desk drawer for a hunger emergency are Lara Bars, which are packaged raw energy bars (I buy at Down to Earth health food store). My favorite flavors are chocolate coconut chew, cinnamon roll, banana cookie, ginger snap and cherry pie.

Treats – My favorites so far are chocolate coconut macaroons (Raw Food Real World by Matthew Kenney & Sarma Melngallis), blueberry pie (Living on Live Food by Alissa Cohen), banana cream pie (an Ann Wigmore recipe in Living on Live Food by Alissa Cohen), rawlmond joy candies (web recipe), banana-papaya ice cream (web recipe), fresh mango cobbler (Ani’s Raw Food Kitchen by Ani Phyo), raw truffles (web recipe).

You’ll have your own favorites in no time!
Written by ChuckS in: How To Get Started,Recipes |

A Little Info to Get You Started

Let me just tell you that I started by having raw breakfast and lunch, then eating a cooked vegan dinner for a couple of months and it was O.K. for a transition. I felt a little better, lost a little weight, got used to how it felt to be satisfied after a raw meal, but it was hard sticking to it! When I decided to get on board 100% it was so much easier to resist cooked food – I didn’t even want it. Cooked food smells good to me, but it is like smelling flowers, I enjoy taking nice big sniffs but I don’t want to eat them. And then the weight just started falling off. It was amazing to me!

I also exercise most days. You will want to, too and your body needs it! Aerobic exercise gets your energy up, your mood happy and keeps everything moving through your body, plus it keeps that weight coming off if you need it to. Add weights to firm, tone up and make your bones strong to avoid osteoporosis.

Some of the exciting benefits you will gain by eating raw and living foods are:

Increased physical energy
Rapid weight-loss
Phenomenal health
Greater mental acuity
Vibrant and glowing skin
Spiritual growth
Balanced emotional states
Youthfulness and longevity

No kidding! You will experience great physical and mental changes. It is an adjustment getting used to cold food and you need to change your attitude about how “full” you need to feel all the time or what a meal consists of. But feeling a clean and energetic body is a great payoff for the small sacrifices you will make.

So, now that you know my story I’m sure you are excited to get on with yours.

Written by ChuckS in: FAQ,How To Get Started |

My Raw Food Beginnings

I have been vegan (I don’t eat animals or animal products like milk, eggs or cheese) since 2003.

My mother had triple heart bypass surgery in 2002 which was a scary wake-up call for all my family and really made us think long and hard about what we were eating. I read the book “The Word of Wisdom Food Plan, a Medical Review of the Mormon Doctrine” by Kenneth E. Johnson, M.D. that had lots of quotes and stories about early church leaders who felt it was better to eat mostly vegetables and fruits. I was immediately convinced that was the right thing for us to do and Chuck and I became vegetarians. Chuck is such a good sport!

I had vaguely heard for a long time about the powerful health and healing benefits of a raw diet.
I got started on Raw Foods by loading some health themed podcasts from itunes onto my ipod to listen while I was exercising. Some of them were talking about raw eating, like “Celebrating Your Potential with Raw Foods” and “Raw Vegan Radio”, and every time I heard them it just rang true to me. A raw food diet consists of fresh raw fruits, vegetables, nuts, seeds, and sprouts. Nothing is heated or cooked above 115 degrees F to retain as many vitamins and enzymes as possible.

I am really scared of getting some kind of cancer. The devastating effects, painful sickening treatment, debilitating symptoms and especially the heartbreaking thought of leaving my children and husband. I always thought to myself, “If I am ever diagnosed with cancer the first thing I will do is go on a raw diet!” Then I started to think, “How stupid is that to wait until I am deep in the throes of cancer to try to get better? Why not feed my body pure nutrition now so that it can have the strength and power to fight any diseases that I might be developing already and take care of it before it gets out of hand?”

I also had a strong prompting while praying that I was being guided to all of this information (vegetarian, then vegan, then raw progressively) because even though I wasn’t feeling any immediate health problems Heavenly Father knew what was going on inside my body and what was developing already or what was to come and I’d better pay attention to the knowledge that he was blessing me to find. So – I jumped in with both feet, 100% committed, excited and grateful to my Heavenly Father! I try not to let anyone discourage me who might be pessimistic about raw and living foods, want to prove me wrong or tell me it’s just too inconvenient for me to always need special food. I do think it’s special and I’m worth it! Every single one of us is worth the special effort!

I needed more information so I went to the websites of the people who were being interviewed on those podcasts and started learning more, I got some raw books at the library and read all I could. I bought a few books that I thought had some good recipes and didn’t require a lot of equipment I didn’t have. I mostly use my food processor, just a Black & Decker from Walmart but it works great. I’d love to have a Vitamix blender, but I’m still saving for that. A regular blender will just leave a few bits unchopped and will wear out faster. I recently got a food dehydrator, it is nice but you can make plenty of meals without it. I have also got a few little gadget things that are fun like a Spiralizer that cuts veggies such as zucchini into spaghetti shaped noodles.

As I learned more I realized that almost every raw person does it a little differently. They each have different levels of commitment and standards of what is really raw. This was confusing but when you think about it that is the way life is. You just have to find out all the information you can, and then decide for yourself how strict you can be and what feels right to you. The closer you can follow 100% raw eating, the more health benefits you will gain. But everyone isn’t ready for that, so figure out where you are and START.

Written by ChuckS in: How To Get Started |

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