Raw & Living

     I thought about what I wanted to say about Raw & Living Food, and I found that what my sister said on her menu from Grass Root Organic Restaurant was splendid for now.  I continue to grow within the raw life.  I'd say I'm 75% raw right now and that's just fine.

I began this leg of my journey about eight years ago when I took a weekend workshop, here in Ireland, at the then Ark Permaculture Project (now Hempire Building), led by Elaine Bruce of The UK Centre for Living Foods in England.  It was radical.  It was brilliant!  I jumped right in.  I lasted 2 months.  From that point I remained an on and off raw foodist until March 2009.  In March I decided to be more on.  It was a decision.  A commitment.  Happily, I can report, with the recent popularity of the Raw Food movement (and a sister with a raw food restaurant), things are much easier and so very interesting.  

     Here's what Grass Root Organic Restaurant has to say:  Raw & Living include organic fruits, veggies, nuts and sprouted seeds in their uncooked natural state.  We use these simple foods to create the most colorful, savory, nutrient rich foods on the planet.  There is no baking, frying or steaming.  We chop, juice, blend and sometimes dehydrate at temperatures around 40ºC to preserve all digestive enzymes and nutrients.  Therefore, raw foods are not served hot.  Eating a diet that consists entirely or mainly of raw food is preventative against many types of disease.

That's it.  That's what I do.  I love finding tasty ideas and recipes using raw and living food.  I love green juices.  I feel like I'm drinking liquid sunshine.  My sister turned me on to grawnola that was so delicious it is not my mission to recreate that.    I've started to blog because I want to include raw delights at my food stall.  I also do this as part of my commitment and journal of this lifestyle update.

Welcome.  Lets grow raw together.