What the Top Raw Chefs Really Eat
Monday Night Live at Café Gratitude in Healdsburg, California is a fun and informative forum for like-minded, health-conscious people to gather, dine and learn. One can enjoy a cooked or raw vegan meal while listening to the speaker of the night. Industry leaders like raw chefs, athletes, doctors, energy workers and motivational speakers have been enlisted to lecture. There is no cost; simply order a delicious, healthy meal, sit back, relax and allow the theme of the night to capture your attention and inspire your actions.
There is a new lecture series offered at Café Gratitude. Shea Lynn Baird, the brilliant mind behind Monday Night Live, has organized a series of panel discussions. Shea invited me to be a part of the first panel discussion, a raw chef panel, launching her series into high gear. The topic was ‘What the Top Raw Chefs Really Eat.’ I was on a panel with Cherie Soria, Gabrielle Brick, Kathryn Ackland, Cecilia Benjumea-Kinzie and Andrea Primm, what a powerhouse of speakers, all beautiful and influential leaders making big splashes in the raw food industry.
As raw chefs, we often create cuisine that caters to the mainstream market. The foods can be dense and highly seasoned. Pick up a raw cookbook, and one will find a variety of recipes to entice any palate. These recipes serve their purpose. They are perfect for transitional foods, offering meals to ease one away from cooked foods and into a raw diet; they are great fun for entertaining, because they showcase beautiful dishes layered in flavor, color and texture, and they are delicious tempters used to lure a cooked foodie into the utopia of a raw lifestyle. What they are not is a way of eating on a regular basis. Most long term raw foodies eat very simply. The recipes created by raw gourmet chefs should be used occasionally, not daily. Many people, first discovering raw food, buy raw cookbooks, hoping to dive right into the cuisine and experience all the benefits this revolutionary diet has to offer. The recipes in these cookbooks create a challenge for many, because eating heavy, complex raw foods will cause imbalance in the body, rendering a raw lifestyle physically unsustainable. So the question begs to be answered, what do the top raw chefs really eat? How should a raw foodie eat to support vibrant health, mental clarity, top performance and emotional/spiritual/physical equilibrium?
I will take the questions posed during this Monday Night Live panel discussion, and over the next few days, I will elaborate on my own answers. (To watch this discussion in its entirety, sign up for Shea Lynn Baird’s Monday Night Live newsletter, and gain access to the video.) Since there were five chefs on this panel, we each only had 2-5 minutes to answer each question, limiting the amount of information we could provide. Watch the video to get a broad view of how different raw foodies eat. But, allow me to share here, in more detail, my own diet and my personal journey with raw foods as I expand on each of the presented questions. Stay tuned as I post the Q&A from the panel discussion over the days to come…
Blessings in vibrant health!