April 23, 2012
The health benefits
A talk from Cherie Soria, founder and director of Living Light Culinary Institute, the world’s premier organic raw vegan chef training school. She will be in Washington, DC, teaching her FUNdamentals class this summer, and I am helping to set up talks and pre-events for her. Please contact me if you are interested.
At the moment, mushroom and broccoli curry with parsnip rice, spiced mango chutney and cucumber mint raita by Russell James.
I was propelled into the world of raw eating when I heard Karen Knowler speak in Feb 2012. I am aiming for a 50-75% raw diet. Its tricky bc I have to avoid high oxalate foods (spinach, sweet potatoes, carrots, beans, nuts, grains, soy) which I love!