The Complete Book of Raw Food (117 page)

Periodically, Rhio hosts living food potluck dinners at her spectacular Tribeca loft in downtown Manhattan. She also offers classes on how to prepare raw and living foods for students in both English and Spanish. Medical doctors, who believe in the benefits of the raw lifestyle, regularly send her their patients to be trained in raw food preparation.

    E-mail:
[email protected]

Phone: (212) 343-1152 (hotline)

Web site:
www.rawfoodinfo.com

Eddie Robinson was born with the desire to be a chef in his blood. His mom, grandmother, aunt, sisters, brother, and everybody else in his family have had their hands in the food service pot. As the eldest son, Eddie remembers preparing meals for his siblings at the age of 11. For several years Eddie prepared and served evocative vegetarian meals for the Sivananda Yoga Center in New York City that had aspirants waiting in line for seconds. So when his wife, Lillian, needed a chef to prepare meals for her living foods workshops, Eddie was the natural choice. Having been on the living foods path for several years, Eddie
had already created many tasty dishes as the family chef. His artistic eye, creativity and natural ability have led him to come into his own as a master raw/living foods chef, turning out sumptuous creations such as “De Lime Pie,” and “Spicy Spring Rolls.” Living the living foods lifestyle continues to broaden his experience as a living/raw foods chef and teacher.

    Phone: 212-875-7112

Website:
www.rawsoul.com

Rodwell was born in the UK and raised on a small farm in northern Yorkshire, so she grew up eating healthy home-grown bacon, eggs, cream, potatoes, rabbits and vegetables, including nettles and whole-wheat bread made from local flour purchased by the sack. Sweet foods were a rare treat.

She has lived and worked in North America her entire adult life, carving out a technical analysis and writing career in transportation and public policy. Her expertise includes aviation, commuter and freight rail, bus transit, pipelines and highways. Since 1983 she’s been the author of a nationally published college text-book,
Essentials of Aviation Management
. She was the coordinator of the first Environmental Impact Statement for Boston’s “Big Dig” in the early 1970s (and disavows all leaks!). Julie is also a founding member of North America’s first owner-built “cohousing” community, Winslow Cohousing on Bainbridge Island, Washington where she lived for 7 years. She currently serves as the Washington State Department of Transportation’s Coordination Branch Manager, leading a team which assists 24 regional transportation planning organizations around the state to address the many issues which face them.

In her free time, Julie designs one-of-a-kind beaded stone and glass jewelry, partly as a fund-raiser for women in prison. For the past couple of years, she has been assisting Toastmasters International to operate a club inside a women’s prison, and the fundraising helps pay their club dues. She believes that helping women prisoners speak well on their own behalf is a lifetime skill that will aid them immeasurably when they re-enter the outside world (as 99% of them will).

She first got involved in the raw food movement on a whim in 2001 and discovered that a raw diet not only brought about many health improvements but increased her mental and spiritual clarity. She was the lead contributing editor to the first edition of
The Complete Book of Raw Food
, published in 2003 and is the contributing editor of its second, 2008 edition. “Being creative, herding cats and hammering order out of chaos are what I love best,” she says. While not a 100%
raw-fooder, Julie says that the farther she gets toward 100%, the more energized and empowered she feels.

She’s the proud mother of a beautiful 27-year old daughter, Virginia.

    E-mail:
[email protected]

Phone: 360-402-8454

Rita Romano has had a unique interest in food as medicine for many years. What started as a hobby has become her life’s work. Her creative ability and desire to nurture has resulted in an exciting new genre of life-giving recipes, making her a pioneer in the industry.

Rita’s educational background includes a Bachelor of Arts degree from the State University of New York in Stonybrook and post-graduate nutritional studies at Hofstra University in New York. She is also a graduate of Kushi Institute in Massachusetts where she studied nutritional food preparation, oriental medicine, shiatsu massage and visual diagnostic techniques. After co-owning and operating New Horizon Natural Foods Restaurant in Key West, Florida, she went on to serve as the Executive Chef and Food Director at Hippocrates Health Institute in West Palm Beach, Florida.

After West Palm Beach, Rita returned to Key West. She opened Dining in the Raw Creative Kitchen and provided wonderful raw food cuisine for the local community and incoming tourists. A series of classes were presented mornings and the students creations were later marketed to those committed to a raw food lifestyle.

For the past twenty years she has been providing specially prepared meals as well as teaching theory and technique to a wide array of people ranging from those interested in maintaining health to the seriously ill. Her vast knowledge of different vegetarian styles and philosophies has helped her to satisfy just about anyone’s palate.

After many years of observing the transformational effect of a healthy diet, Rita has compiled her favorite recipes to share with others that are interested in optimum well-being. She also has an online store at
www.rawkitchen.com
, which offers raw food cakes to go. As well as providing a complete knowledge of raw food cuisine, Rita also teaches macrobiotic techniques that are easily implemented and provide a variety of choices to fit every lifestyle.

    E-mail:
[email protected]

Phone: 305 294-6644

Web site:
www.rawkitchen.com

Mary Rydman is the author of
Raw and Radiant: Simple Raw Recipes for the Busy Lifestyle
and has been offering raw-food based nutritional consultations since 1995. She is also a certified EBE (Emotional Body Enlightenment) facilitator with a great desire to help individuals and couples live to their potential through emotional as well as physical health. She left her former career as a commuter airline pilot in 1993 to study health and nutrition, and is the co-founder of Original Radiance, which offers a new paradigm for physical health and nutritional healing. She began her own EBE journey in 2001 and discovered the importance of emotional health in reaching a state of vibrant aliveness and passion for life. She offers individual and group EBE facilitation in addition to consultations on live-food based nutrition, and Radiant Life Chi gong classes for those interested in all aspects of well-being and ready for a new level of health and vitality.

For more information please see
www.originalradiance.com
. She can be reached through e-mail at
[email protected]
Raw and Radiant: Simple Raw Recipes for the Busy Lifestyle
is self-published through Outskirts Press and is available through Amazon.com and Barnesandnoble.com.

At the age of 9 Jeremy Safron began his explorations into the world of natural medicine and health beginning with his studies of Chinese kung fu and natural magic. Inspired by his vegetarian mother’s work on the gifted and talented program for US school systems Jeremy used his 188 IQ to acquire as much knowledge as possible. His voracious appetite for arcane wisdom led him to study a diverse variety of martial arts, mysticism, alchemy, alternative science, herbology, yoga, and eventually living foods. In 1994 Jeremy lived with Dr. Ann Wigmore at her Puerto Rico institute and immersed himself in his studied of dietary health and the use of food as medicine. He then continued on seeking out raw food educators and martial art masters and apprenticed himself to gain greater experience and knowledge. Jeremy also studied varied forms of diagnosis including Chinese medicine techniques such as pulse analysis and the ancient Egyptian art of Iridology. In 1996, on the Isle of Maui, Jeremy opened the doors of his Raw Experience Restaurant. It was one of the first of its kind and pioneered many of the concepts and dishes that are common in all raw eateries today. Jeremy began teaching classes and published his first book “The Raw Truth” as the world livened up to raw foods. Traveling the globe, spreading the message Jeremy continued to teach living foods lifestyle and consulted for many raw food
eateries and businesses. The huge response brought forth the creation of a newsletter “The Living Planet” and 2 more books “Raw Resources” and “The Fasting Handbook.” In 1998 Jeremy gathered the top living food educators around for a raw food educational workshop in Maui and helped inspire and influence many of the key people in today’s raw food movement. Jeremy has continually teamed up with like-minded individuals for the purpose of elevating consciousness and promoting a sustainable way of healthy living. Jeremy’s contributions and inventions, such as: Monkeynut a non violent video game, Powerwraps, Rawmesean and Buckybars living food products, his revolutionary Dragon Yoga DVD which unifies yoga and martial arts, and his fabulous music continue to uplift and influence the world. Currently Jeremy offers custom designed private educational workshops and classes on his farm in Hawaii and consults with corporations and individuals regarding sustainability and eco friendly options for improving health and fitness while maximizing brainpower and productivity.

    E-mail:
[email protected]

Phone: 808 878 8091, 310 RAW FOOD (729 3663)

Web site:
www.jeremysafron.com

Matt Samuelson is one of the leading raw food chefs in the industry. He currently holds the esteemed position of Head Chef and Instructor for Living Light Culinary Arts Institute where he is part of the team that conducts month-long chef and instructor training courses. Matt is also the chef for all Living Light retreats, including Raw World. He has catered retreats and events in Bali, Costa Rica, and Hawaii, as well as in numerous locations throughout the U.S. Matt recently trained the culinary staff at The Farm, the Hippocrates resort in the Philippines.

Matt and Elaina Love co-created the menu for David Wolfe’s book release party in 2002. The party was the largest raw food fine dining event yet presented, with a total of 300 plates served. It was regarded as a true accomplishment in the raw culinary arts.

Matt offers services including personalized raw food lifestyle training, gourmet personal chef services, menu development and help with setting up kitchens for major spas and retreat centers. His simple approach makes learning easy and food preparation fun.

    E-mail:
[email protected]

Phone: (831) 661-2611

Called “the king of uncooked and vegan cuisine, and chef to the stars” by GQ magazine, and “the Michael Jordan of living foods” by actor Woody Harrelson, Chad has been bringing his approach to healthy cuisine to some of the world’s premier organic vegan restaurants, spa resorts, film sets, healing centers and individuals for over a decade.

His chef training programs and seminars have attracted an extensive worldwide audience of professional chefs, culinary school students and food connoisseurs. Director and Founder of Vital Creations, LLC, he specializes in restaurant and spa consultation, along with guest chef / presenter at health conferences globally, working with chefs and restaurateurs to increase their creativity and develop delicious and healthy vegan menus. Throughout the years of training, V.I.P catering and consulting, celebs and musicians have enjoyed Chad’s culinary services.

Chad grew up in restaurants and with gastronomy being a family passion and was highly influenced by the delicious and comforting home-cooked meals and love for cooking of his mother and paternal Italian grandmother. Being raised in New England with vibrant flavors and abundance of fresh produce from his mother’s gardens has made him aware of the ‘garden to table’ philosophy that he believes strongly in today.

Chad partnered with The LifeCo in mid-2006, an international Lifestyle company based in central Europe, to develop the SAF Cuisine pure vegetarian restaurant concept (Simple Authentic Food); an exciting green gastronomy concept highlighting raw, vegan cuisine and organic wine bars. Currently overseeing his restaurants in Istanbul, Munich, London and soon in Geneva and Dubai, Chad is now based in London.

E-mail:
[email protected]

Phone: 1-888-276-7170

Web site:
www.rawchef.org

Shannon first learned about what is now the raw food movement while on her path to lessen her severe sensitivities and asthma. In 1990, she went to a health practitioner who studied with Ann Wigmore, and learned about juicing, organic food, food combining, colonics, etc. She slowly incorporated the ideas into her life. She also started practicing yoga at that time to work on the mind body connection; becoming a certified Integral yoga teacher in 1998.

In 2000, while living in Chicago, she was eating at Karyn’s (Fresh Corner) and decided to go all raw. (Karyn’s is a fabulous raw restaurant.) After being raw for a while, she stopped taking all her medications and did a green juice fast for four weeks. She doesn’t recommend this path to anyone because of the intense detox she experienced. After that she didn’t need her inhaler. That was a miracle to her and she realized she was onto something.

A few years later, and inhaler free, she and her husband, Warren, founded Eat in the Raw, had their first baby, and started bottling her creation, Parma! Vegan Parmesan. Parma! is now available all over the country and in Canada. Parma! is Good Karma!