Around the world, a revolution is quietly occuring as people switch to “raw food” diets. Raw food-ists — with their youthful complexions, vibrant health, radiant skin, and clear eyes — are inspiring others to add “living foods” into their meal plans. This new way of eating is delicious, easy, and fun … and it’s the ultimate contribution to going green for the world’s environment.
Far from just boring salads, living cuisine consists of creamy and crunchy dishes such as burritos, lasagna, pasta, and apple pie — all cleverly created from fruits, vegetables, nuts, seeds, and sprouted grains. Restaurants devoted to raw food are popping up internationally, and celebrities are touting its fountain-of-youth benefits.
The philosophy behind raw behind raw food is both nutritional and spiritual. Fresh produce contains living and healthful enzymes, which are killed when it is cooked above 118 degrees Fahrenheit. By profession, I (Jenny) am the owner and executive chef of a living-foods restaurant called 118 Degrees in Costa Mesa, California. I know that the enzymes, vitamins, minerals, fiber, and pure energy within raw food can heal and detoxify the body. Many formerly ill people credit their raw diets with saving their lives.
The highly processed, cooked food of the Standard American Diet (SAD) contribute to lethargy, obesity, and disease. Just by adding a small percentage of raw food to the SAD, people lose weight and feel better.
Raw food also answers the call to “go green,” since it supports sustainable organic farming; and as a vegetarian diet, it’s a cruelty-free lifestyle.