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I started All the Way Live Foods because I love to talk about food, especially as it relates to our health and well-being. 

I began eating raw in an effort to cure my daughter’s eczema.  It’s been almost 6 years and I’ve learned a lot during that time.  In pursuit of a cure, I went from vegan to raw vegan to cooked vegan to raw vegan to cooked omnivore and back.  While on this rollercoaster of food choices, I eliminated processed wheat products, un-cultured soy products, citrus, peanuts, tomatoes, corn, and any other foods that were known to be “common” allergens.  To say the least, it was life of experimentation and no sense of peace with food. 

I’ve gone in the direction of Sally Fallon’s Nourishing Traditions, Josh Rubin’s The Maker’s Diet, and Dr. D’Adamo’s The Blood Type Diet.  I’ve studied the macrobiotic way in Paul Pitchford’s Healing with Whole Foods.  I cultured my own kefir using raw cow’s milk and I owned a kombucha mushroom for a time.  I’ve supplemented with cumin/black seed oil, flax seed oil, hemp seed oil, and so many brands of probiotics that I will not dare list them.  I pursued and investigated all sorts of diets and regiments all in an effort to learn about and solve the mystery of eczema. 

When I first began the raw food diet for myself, I didn’t feel good.  In fact, I felt less energetic.   When I first tried the raw food diet, it was a religion for me and I wasn’t healthy about the approach.  So, every time I ate cooked food, I felt like I did something morally wrong or “backslid”.  In addition to being in bondage to the diet, I ate too many nuts, seeds, and consumed too much oil.  I also felt like I never measured up to being raw foodist, because most of the recipes I attempted were either too cumbersome or intimidating for me to prepare.

Now I thrive.  Now I do better because I know better.  And I am set free by my choice to live the living foods lifestyle, at least most of the time.  I have integrated citrus, tomatoes, and corn back into our diet, and we still rarely consume wheat products and un-cultured soy products, and we avoid peanuts or products containing them.

I do not claim to be 100% raw vegan.  Most people can achieve optimal health if they consume living foods 80-90% of the time.  On average, I’m 90% raw vegan most of the time, especially during the Spring and Summer months.  I feel more comfortable allowing myself space to taste or indulge.  I’ve learned that maintaining high alkalinity, eating a diet of primarily fruits, greens, and vegetables, nuts and seeds (in that order) makes me feel energetic, vibrant, and healthy.  I am not a purist, but I know that a low-fat raw diet works for me. 

Also, for my kids, I am not strict with the diet.  I think children need more fat and protein because their bodies are constantly growing and I choose to serve animal foods on occasion to address this need.  I choose not rely solely on avocadoes, nuts and seeds for their fat.  I do not vouch for a 100% raw food diet for children.  So in addition to raw vegan sources, I serve such animal foods as wild-caught salmon, pasture-fed eggs, or yogurt.

If you like, please read my posts under the tag raw simplicity and raw food basics when you can.  For those of you who are new to raw, these simple recipes, I hope, will help keep you on your chosen path.  Also, please send me any questions/comments because I truly enjoy helping and answering your questions.

Thanks.

Know Better.  Do Better.

 

*I felt that it was important to share my raw food lifestyle philosophy.  Some people prefer being coached by 100% raw foodists.  So just FYI, I’d be happy to help you whether you want to eat 100% raw or less.

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