I live in New York City. My diet consists of raw vegan foods. I am a certified nutritionist, a certified raw vegan nutrition counselor, and raw chef.
In the spring of 2007, I signed up for a CSA. As a CSA member, I get whatever vegetables the farmer brings – I don’t get to choose. It has been interesting learning about new vegetables and things to make with them, as well as finding new things to do with old friends. I remain committed to figuring out how to eat everything that I receive…. this is a challenge, but I have so far found yummy recipes for everything I’ve gotten and I have learned about quite a few new-to-me vegetables.
WHO AM I?
I am first, and foremost, a woman. This identifies me with half the population of the world. Regardless of our cultural differences, all of us women share certain specific issues, which unite us, aside from the issues of employment and opportunities, we have certain health issues, and we share certain strengths.
Women, who, in our world at large, are generally the care-givers and family raisers, are expected to provide healthy meals for their families. As our society progresses, we learn that much of the traditional food we have grown up, and prepare for our children and grandchildren, is not necessarily the most healthy food we can provide.
Our responsibility, as women, often the breadwinners in single-parent households, is to provide sustenance (teaching, spiritual direction, cultural inculcation, and nutritious food) for our children, to allow them to grow and develop to be the best that they can be.
The area in which we generally receive the least education, unfortunately, is nutrition. Our mothers teach us what is right and what is wrong, how things ought to be done and how we ought to behave, and, also, they teach us the recipes from our grandmothers.
Recently, we are learning that certain traditional foods and ways of preparing food, are not necessarily the healthiest. At the same time, fortunately, we are graced with many people who have developed more healthful recipes for the traditional foods we have always loved, making it easier for us to embrace a new and better personal nutritional approach.
The new nutritional thought is that it is better to eat more raw food, in fact, that the best dietary approach for health is to eliminate animal foods (meat, dairy, etc.) and to eat 75% – 100% of our food raw. This means incorporating more vegetables and fruit into our daily diet, and eliminating the convenience foods (frozen entrees, etc.) that many of us have come to rely on.
Eating more raw, natural, organic vegetables requires some rethinking. When approaching a new dietary plan, many of us, particularly in these days, are concerned about cost. The good news is that, raw vegan food need cost no more than the convenience foods you may be accustomed to, and, ultimately, will cost much less, when you look at the immediate, short, and long-term health benefits.
12 years ago, when I had been off raw for about a year, and was going through “the change”, I put on 100 lbs that I did not want. Once I realized what was going on (and weight gain is something that creeps up on you, particularly if you like elastic waistbands), I did a Master Cleanse, and then began a low-carb raw vegan diet.
To stay low carb, I ate lots of leafy greens and other low carb vegetables, low carb fruit, seed sprouts, and raw nuts and seeds.
I took off 100 lbs. in a little under a year, and I have kept them off for 11 years. My blood pressure went down, so I no longer needed medication, and I had more energy. The only downside was that I needed to get a whole new wardrobe (for that, I relied on Salvation Army to get a lovely new designer wardrobe!)
My mission now is to help people improve their diets and achieve their life goals.
I am also a medical hypnotherapist, and a Reiki Master. I use all my skills, as needed, in consultation with people who are ready to make life changes.