Living Foods include those that are still “growing”, like sprouts, active fermented foods like sauerkraut, and freshly harvested juices. Sprouted nuts, seeds and grains become living foods when soaked in water to remove enzyme inhibitors so they can germinate. Sprouting increases life force and makes raw plant foods easier to digest. Phytonutrients, micronutrients, and antioxidants give plant foods their specific colors, and help reduce risk for health conditions like cancer, heart disease, and premature aging. It’s important to eat all the colors of the rainbow every day.
The good news is that raw living foods can be both health promoting and delicious! Cherie Soria, author of Raw Food for Dummies, and founder of Living Light Culinary Institute (the world’s foremost raw vegan culinary school) takes raw foods to the gourmet level. She’s coming to Florida in July to offer a one-day intensive course: FUNdamentals of Raw Living Foods. The comprehensive eight-hour course includes 18 rapid-fire culinary demos and several talks covering all the basics in raw food preparation. Learn how to quickly prepare a wide variety of delicious recipes like an expert! Course includes samples of all dishes made and a delicious raw vegan buffet lunch.
Visit RawFoodChef.com. See ad page 17.