The Complete Book of Raw Food (114 page)

    E-mail:
[email protected]

Phone: (801) 234-0315

Web site:
www.EvesKitchen.com

Vern Curtis has eaten almost 100% raw since 1999 and before that, he was an ovo-lacto vegetarian for 20 years after being a two-hamburger a day man. Vern’s interest in raw foods arose when he wanted to go vegan, but saw too many vegans who looked sickly or undernourished. The answer came when he read
The Essene Gospel of Peace
, in which Jesus said “eat not anything which fire, or frost, or water has destroyed.” also, “your bodies become what your foods are, your spirits become what your thoughts are.” Soon after learning about the Essene way, Vern met the Boutenko family and began to collaborate and train with them.

Today’s he’s particularly enthusiastic about Victoria Boutenko’s green smoothies, as described in
Green for Life
. He says: “I had health problems that cleared up with the help of herbs, fasting, cleansing and living the Raw Food lifestyle. When I occasionally eat a burrito or other cooked food nowadays, I almost always regret it. My system is just happier and healthier on 100% raw nutrition.” A typical day’s menu for Vern will be green smoothies and nibbling from a nut tray during the day, along with snacks of about 4–5 bananas and Vern’s raw cookies. At night he will eat a huge bowl of salad with homemade dressing with nuts, flax oil, hemp oil, avocados and whatever else is handy.

Vern has been active in raw food potluck groups wherever he lives, which is currently Salem, Oregon. He’s also very interested in the science behind raw food diet and the responsibility of mind.

Ellen W. Cutler, DC, is a chiropractor who also holds a medical degree and has over 25 years of clinical experience. Dr. Cutler is one of the pioneers of contemporary natural medicine. She is the developer of BioSET®, a method of energy medicine that eliminates allergies and resolves chronic health conditions. She is also an expert in the use of enzyme therapy and has successfully used this approach to treat thousands of patients with chronic illness. Her expertise and clinical successes have established Dr. Cutler’s reputation for excellence. Her peers in this emerging field consider her an innovative leader.

Through her books, workshops and presentations, and media appearances, she has become a recognized authority on enzyme therapy and allergy treatment and teaches about these topics worldwide. Dr. Cutler travels extensively, giving professional seminars at least twice a month at conferences and universities across the United States and in Europe.

Dr. Cutler is the author of three books on natural medicine.
The Food Allergy Cure
(Harmony Books, 2001);
MicroMiracles, Discover the Healing Power of Enzymes
(Rodale, 2005); and
Live Free from Asthma and Allergies
(Celestial Arts, 2007).

Dr. Cutler has been featured on CNN, The Discovery Channel, Fox News, Lifetime, Alternative Medicine, QVC, KRON-TV (San Francisco), and MSNBC. She is also a favorite guest on radio shows nationwide. Dr. Cutler appears regularly in publications and many newspapers throughout the US in which there are BioSET® practitioners. There are also dozens of papers, articles, and website references to her work and the BioSET® system on the Web.

Dr. Cutler is the developer and founder of BioSET®, a highly effective system of healing and natural health. BioSET® emphasizes enzyme therapy and acupressure treatment for a wide range of allergy-related conditions, digestive disorders, immune dysfunctions, and many other types of chronic illness. Dr. Cutler is founder of the BioSET® Institute, which supports practitioner training, publishes a newsletter for healthcare professionals, and hosts a premier web site (
www.bioset.net
.) The BioSET®, system is taught through a series of seminars for healthcare professionals and workshops for consumers.

    Web site:
www.bioset.net

Sharon was introduced to the raw foods diet four years ago. She had come to feel unbalanced and lethargic, and decided to take steps to improve her
health and well-being. Sharon was already an avid reader of health literature, and she set out to educate herself and explore alternative treatments.

One of the first books Sharon read was
Fresh Fruits and Vegetables
by Norman Walker. Next, she read all of the rest of his books, and also picked up
Conscious Eating
by Gabriel Cousens, and
The Kitchen Garden
by Steve Merkowitz. Shortly thereafter, Sharon signed up for a 10-week course on preparing raw foods. She was eager to learn everything she could about the living foods diet.

Sharon has since had a lot of fun in her kitchen creating new recipes and experiencing a new way to preserve and enjoy a continuously healthy lifestyle. She has shown many how gratifying raw foods can be and she regularly prepares complete raw spreads for her close-knit group of friends.

    E-mail:
[email protected]

Phone: 541-482-6097

John Fielder operates Clohesy River Farm in Australia as a health retreat cum Hygienic Centre. He is the founder of the organic farm, the Academy of Natural Living, and the Natural Health Society of South Australia. He is also a member of the British Register of Naturopaths, the Incorporated Society of Registered Naturopaths in the UK, and the International Association of Hygienic Physicians.

“I have this childhood memory of always wanting to eat the food before it was cooked and being told that I couldn’t do so as it would make me ill.” John says. Yet, despite the cooked “three veg and meat” diet he was raised on, John suffered constantly from bronchitis and migraine for the first 28 years of his life. He spent more time at home than at school, developed arthritis at 18 and asthma at 28.

As a result of an accident that hurt his back, John came into contact with Chiropractic, and through Chiropractic, Nature Cure, and through Nature Cure, Natural Hygiene. He tried all the other alternatives, supplements, vitamins, and homeopathic remedies, and felt they were not the answer he was looking for.

After working through his twenties as a tour guide, John enrolled at the Naturopathic College of South Australia, studying Naturopathy, Chiropractic, and Osteopathy. Kenneth S. Jaffrey became his first mentor, and introduced John to the teachings of Dr. Shelton of the Edinburgh School of Natural Therapeutics and to Dr. E.B. Szekely of the Rancho La Puerta in Mexico.

John remembers an incident that could have meant his death. When helping a friend to build with timber which had been treated for termites, John became seriously ill from handling the toxic chemicals, and was incapacitated for the next eight months. He used only hygienic methods to nurse himself back to health, and
he found them very successful. He treated himself by periodic fasting, eating only raw foods, sunbathing, being outside in the fresh air, bathing in the river, and exercising, as he was able. At one stage, John spent 13 weeks on grapes and when they ran out, four weeks on pears. He was restored to full health.

John has found it easy to maintain a 100-percent raw food diet. He strongly believes that food is best consumed in its whole raw state to achieve fullness of life, health and healing. He is a raw food ovo-lacto-vegetarian–he eat eggs when he feels that he needs to (raw) and raw goats’ yogurt twice a week.

E-mail:
[email protected]

Phone: +61 07 4053 7786 (Tu Fri, Sat),+61 07 4093 7989 (Mon, Wed, Thu, Sun)

Web site:
www.iig.com.au/anl

Jackie and Gideon Graff have been teaching raw food preparation and food science for the last eight years. They owned and operated The Sprout Café, known world over for its varied and delicious raw food. Jackie is a graduate of the University of South Carolina with a B.S. degree in Nursing. She has forty years experience in various areas of patient care and education. Jackie Graff is the author of seventeen theme recipe books, and is a gifted raw chef, considered by many in the raw food movement to be the best in the country. Gideon is a graduate of Haifa Institute of Technology, Israel, in Hospitality Management, and has years of experience in managing resorts and luxury hotels. They work great together as a team in the kitchen and demonstrate how easy, fun and satisfying raw food preparation can be for the whole family. Their DVDs
Nuts About Coconuts
and “
Country Barbecue
each contain about 12 delicious recipes, demonstrated and explained. The DVD-rom feature lets you view and print recipes from your computer. The DVDs are professionally produced with 6 high resolution cameras, studio light, sound, and original music. Scene selection feature lets you jump to the recipes you want to watch.

    E-mail:
[email protected]

Phone: 770 992-9218

Web site:
www.sproutrawfood.org

Chef Julian has been actively involved in gourmet Living food preparation for three years. He greatly enjoys lifestyles that allow for learning and well being in fun and easy ways. He shares this with people by offering brightness in people’s lives, spontaneous classes, theme based gourmet dinners, and a living foods service he started in 2007 called “Green Life.” Julian studied music at Bowling Green State University and is a lifelong violinist. Bicycling is his favorite method of local transportation as he likes the physical activity along with the journey it brings. Also, he is very passionate about creating sustainable relationships. Being part of a society that values all peoples needs equally is something he works for daily. He finds hope in realizing this vision, when he does activities that contribute to his well being, as well as the well being of others. “A long journey becomes joyful when each step enables joy, or … is enjoyable.” That is, he likes to focus on an enjoying every step of the way, while letting the goal change as new information comes to light. Following this, currently Julian finds his self balancing preparing living foods, with designing organizations to sustainably provide need based services.

    Email:
[email protected]

Address: 135 Liberty St. SE Salem, OR 97302

Website:
www.greenlifecafe.net

Juliano was raised in Las Vegas in the restaurant world. At a mere eight years of age, he quit school and his training began. Juliano Sr., a third generation master chef to celebrities and Arab royalty, was his teacher, passing down all of his ancestral secrets and international culinary wisdom.

When Juliano turned 15 he was already burnt-out on rich, gourmet foods and became a vegetarian, turning to books to formulate some sort of diet. As the years passed, and the more he read, the smarter and the more raw he became.

On August 27, 1995, Juliano opened Juliano’s Living Cuisine, a restaurant in San Francisco. Instantly patrons and press took notice and began to fill the restaurant. Newspapers and magazines exploded in awe, with Juliano on their front covers, and stories about the amazing, new cuisine he conceived. HarperCollins Publishing was next to the feeding frenzy and published
RAW: The UnCook Book
. The hardback, full-color book took roots in a smashing wave, expanding people’s minds as they scanned over the perfectly healthy raw, organic, vegan versions modeled after junk food. Never before have
pizza, cheese burgers, enchiladas, falafel, breads, cakes, cookies and pies been replicated in such a manner. As Juliano says, “It’s the way everyone wants to eat but doesn’t realize exists!”

Juliano compares his food to the pyramids of Egypt, indicating that their production created no trash and nothing detrimental to the environment. His RAW cuisine is made from all non-packaged and unprocessed foods that come, not from a factory, but directly from the ground, a tree or a bush.

In the year 2000, Juliano ventured to Hollywood with his unique cuisine in pursuit of educating, entertaining and nourishing everyone through a TV show and new restaurant Juliano’s Raw, in Santa Monica.

Peggy Kenney a Premier Tropical Fruit Horticulturist and Agricultural consultant. International Plant collection explorations to Honduras, Costa Rica, Ecuador, and Colombia. Developed and managed South Florida’s showcase seventy- five acre tropical fruit grove. Peggy conceived, developed and implemented all phases of a seventy-five acre grove from start-up to production to marketing throughout the United States. This tropical fruit grove produced eighteen varieties of Mangos on five acres, six varieties of Lychee on ten acres, four varieties of Longan on ten acres, four varieties of Carambola on fifteen acres, Atemoya, Passion Fruit, Black Sapote, Sapodilla, Jakfruit, Canistel, Loquat, Kumquat, Pomelo, and smaller commercial quantities of Mammae Americana, Wax Jambu, Jaboticaba, Green Sapote, Bilimbi, Spondias, Allspice, Rheedia, Cherry of the Rio Grande, Santol, Tamarind, Persimmon, Illama and others.

After years of globe trotting Peggy decided to settle down. Peggy has always enjoyed cooking and baking. Her mother, Mary Christie Kenney participated in the competitive cooking circuit and won many awards for her original recipes.

With her years in the agricultural field a vegan diet was a natural for Peggy. She has always had her own garden to feast from and plenty of trees to pick the fruits of her labor. One of her most favorite fruits has always been the cacao plant. She has grown the tree and processed the fruit. The tree is beautiful and the fruit is spectacular, its shape and color are amazing. Another favorite tropical fruit is the Chocolate Sapote, a hardy tropical tree of the persimmon family.

A note from Peggy: “The benefits of a healthy chocolate solid nugget or beverage, high in natural antioxidants with blueberries the Açai berry are multifold. As scientific research has discovered, cooking foods takes away most of the nutrients. This is also true for processing cocoa. During the typical processing of
the cacao bean the heat will destroy most of its natural nutrients. It was not until Xocai(tm) developed the cold process of cocoa that the complete set of cacao nutrients have been made available to benefit a healthy lifestyle.”