I am having a hard time believing that it is September 1st. Waking up to a beautiful, refreshing breeze, I am reminded of my childhood. I was one of those kids. The one that couldn’t wait for school to start in the fall. Armed with my new pencils, fresh paper and a few new outfits to boot, I was always filled with excited anticipation. There was so much to learn about and I couldn’t wait to get started!
Last night I was asked how I got started with raw food and creating raw food recipes. I realized it was the same curiosity that I have carried since childhood, that set me on this path. I was introduced to raw food at a time in my life when I desperately needed a change. Something about raw food resonated in me and the journey began.
When I teach classes, I often tell the story about my first raw meal. I saw a TV show were the chef made a raw meal. It consisted of zucchini noodles and pureed tomatoes with some spices as the sauce. Excited to try this new food, I made the dish for my daughters and I. One bite and all three of us deemed it not edible. That was my first experience with a raw food recipe.
Even though the meal didn’t go well, the spark was ignited. I knew that many of the problems I was experiencing, weight gain, shortness of breath, chest pains, high blood pressure, high cholesterol, constant acid-reflux, combined with morning joint pain, and a constant feeling of low energy, were directly related to how I was eating. I was a foodie, a gourmet, a sommelier who had the pleasure of pairing wines for some of the best chefs. Their creations were amazing but decadent. The food was delicious, but not health promoting. I knew that I was in trouble and raw food looked to be the answer.
There in came the challenge. I already knew that raw food was healthy…now how to make it delicious. How to make it resemble the food I was used to eating, but in a much healthier way. The other challenge? How to make it easy. I can have a short attention span and recipes that required 24 ingredients, 7 steps and over 5 days of preparation just didn’t cut it for me. I started experimenting, and having success! I wanted to share this exciting journey and Rawmazing was born.
I often get asked where my inspiration comes from and what my creative process is. Inspiration comes directly from “main-stream” food. My deepest desire is to make food that everyone can recognize, easily make and enjoy. Food that is similar to the food that we are all used to eating so making the change to healthy versions doesn’t seem so dramatic. As far as my creative process, I always begin with the end in mind. I think food has to be beautiful as well as delicious so I start at the end, with a picture of the beautiful dish I want to make in my mind, and work backwards.
As you know, we are not 100% militant raw here. My goal is to encourage you to do as much as you can. Little steps or big leaps…all are welcome here. I will be launching some exciting new raw food tools and publications this month. Watch for it.
I would love to hear what brought you to raw and your experiences with it! And also what your biggest challenge with raw is. What area do you need help with?
*Note: We have had a major issue with the Photo 365 pages. So, I will be moving them to another place, and also starting a “food photography for bloggers” blog there! Also, we will have a store where all the photography will be for sale along with note cards and calendars! Look for it in the next few days!