For the next 30 days, participants are asked to eat a diet of 85 percent raw foods and 15 percent whole food carbohydrates (whole grains, rice, potatoes, cooked vegetables, beans etc.). The crowd that packed the Kimberton Cafe was a mixed bunch: some had dabbled with raw foods, some have eaten raw for years, while others were just getting their feet wet. However, everyone in attendance was looking to adopt a healthier lifestyle.
Raw foodists eat foods that are cooked below 112 degrees, because foods lose living enzymes and optimal nutrition above that temperature. There are two types of raw food followers; vegan raw that only eats fruits, veggies, seeds and nuts, while others eat raw meat, eggs and dairy.
Fifteen years ago, Lisa changed her diet because of food allergies and her Candida. From there she tried a macro diet, which evolved into a raw foods diet four years later. Working full-time as a packaging sales rep did not stop her from pursuing her passion. She found the time to get certified as holistic health care practitioner and certified associate raw chef and instruction.
Lisa has created a community for people living dynamically, holding monthly potlucks with raw food gurus in attendance. Lisa is the author of “Raw Inspiration,” “Raw Garden,” and “Liquid Raw.” Her fourth book, “Raw Potluck,” is due out on November 29.
Lisa’s doctor told her she was the healthiest person in his 3,600 patient practice and if everyone ate and exercised like her, he wouldn’t be needed. The raw lifestyle has benefits beyond more energy, feeling better and a glowing complexion.
“By eating more and more raw, we will feel better not only physically but emotionally and spiritually. Mind. Body. Spirit,” said Lisa. “Eating raw is a lifestyle. It’s not a diet you do to lose ten pounds, it’s a way of thinking. It will touch every facet of your life if you allow it.”
Lisa recommends transitioning to raw foods over time and introducing one raw food meal–like a salad or smoothie–a few times a week. Whether people choose to go raw or not, Lisa encourages eaters to eliminate white flour, sugar, caffeine and processed foods from their diet as well as cut back on meat.
Growing accustomed to raw foods can be a challenge, but it is highly rewarding. Some individuals have discovered a balance that fits their needs; 80 percent raw and 20 percent cooked or 60 to 40. The more raw foods you add, the better you will feel and eventually your body won’t want to go back.
Lisa did more than just talk about raw foods; she prepared a chocolate mousse pie, a green smoothie and three nut basil “pasta” for attendees. She shared her trials and tribulations along her raw food journey as well as her favorite kitchen gadgets–Vitamix blender, juicer, dehydrator and food processor.
She cleared up many raw food misconceptions. Raw foods don’t have to be difficult, in fact many of the recipes have only a few ingredients. You don’t have to abandon sweets and delicious meals to go raw. Cutting out processed foods and meats actually makes raw food diets less than traditional diets. Raw food recipes have a lot of room to grow and can easily be changed and substituted.
Throughout the challenge, the Kimberton Cafe will be serving a daily raw entree, raw smoothies, raw soup and a selection of raw foods. KWF is hosting a raw potluck on Sunday, November 13 from 7 to 9 p.m. and a holiday cookie party to celebrate on Tuesday, November 22 from 6:30 to 8:00 p.m.
The challenge is free and interested parties can join at any time. Email [email protected] to receive emails with support and recipes throughout the challenge. Kimberton Whole Foods is located at 2140 Kimberton Road in Phoenixville.
Three-Nut Basil Pesto Pasta
Page 142 in “Raw Inspiration”
“Pasta”:
- 4 medium zucchini, spiralized
- cherry tomatoes, quartered or whole
- 6 asparagus stalks, thinly sliced on an angle
- 1/2 cup chopped fresh cilantro
Use a spiral slicer to cut the zucchini into long strips and put in serving bowl.
Add the other ingredients to bowl
Pesto:
- 2 cups raw pine nuts
- 1/2 cup raw cashews
- 1/2 cup raw macadamia nuts
- 4 garlic cloves, minced
- 6 tablespoons fresh lemon juice
- 4 teaspoons Himalayan salt
- 1 cup basil, freshly chopped
In a food processor, combine all the pesto ingredients and process until smooth and sauce-like. Pour the sauce over the vegetables and toss well.
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