We've been talking about doing a two week vegan/raw food challenge for months, and now it's time. We've assembled a great team to help those of us who are going to need a lot of hand-holding (#1 on that list is your show host), otherwise we'll be reaching for the cheese among other foods . Check out their credentials below, and join us on Wednesday for all the details of how you can participate in this great Great Taste event.
By the way, it's going to be easy and fun. No stress. The first week will consist of a vegan diet transitioning to a raw diet in the second week of the challenge. Many menus and recipes will be provided, but you will need a few things:
Your own copy or borrow from a friend the following books:
Ani's Raw Food Essentials by Ani Phyo
Veganamicon by Moskowitz and Romero
Both books are available in electronic editions
Tune in to the stream at kruufm.com or come by Wednesday evening for some raw lasagna, pudding, and a "live" drink that is perfect for summer.
We really want you to participate in the two-week challenge so listen to the broadcast and let us know if you are going to join in by sending an email to email@example.com. In the subject line put: Challenge. We're inviting all those who take the challenge to send us their comments, insights, and any other input by email during the challenge period. Also, anyone who participates should come to the studio on Wednesday, July 27 for our Challenge Wrap-Up show or give us a call during the broadcast so we can hear about your experiences.
For a bit of fun read Naa Ako-Adjei's blog posts on Going Vegan for a Month here.
OUR RAW FOOD TEAM
Emily Shaw is a raw foods event organizer and promoter in Fairfield. She has been mostly vegan for over 3 years and slowly transitioning to a diet rich in raw foods. She has studied nutrition at Santa Monica College and at the University of Iowa, where she is currently pursuing a degree in Health Promotion.
Isha Kinger is a Raw Food chef graduate from the Living Lights Culinary Arts Institute in California. She also has a diploma in Raw Food Nutrition from India, and a Masters in Vedic Science from Maharishi University of Management. She took her first raw food nutrition course when she was 16 years old, and has been primarily on a raw food diet for 12 years. Currently, she is raising a raw foods baby, who is now 8 months old and works as a part-time raw food chef in Fairfield. She makes 100% raw vegan organic cheesecakes for Cafe Paradiso & Revelations every week & provides raw lunches at Cafe Paradiso every Tuesday.
Colleen Bell is a life-time gardener who loves to eat as much live food (raw) as possible. She also is very lazy and makes many live food items that are easy to store and use over time. She was introduced to "live foods" over 15 years ago, is self taught and loves to share ideas and recipes. In addition to being a Permaculture Design Cours graduate, she teaches gardening classes for beginners and advanced gardeners. She strives to keep a home garden producing year-round, and specializes in using what is handy to make up interesting concoctions. She founded the business Earth Wisdom, which makes a variety of natural skin and body care herbal products.
Kathy Matara has been a raw foodist since 1992. She was certified as a Live Foods and Internal Cleanse Instructor at the Village of Natural Teaching in Marshall, Michigan in 1992, and since then has been teaching all aspects of the live foods lifestyle. She specializes in taking individuals and groups through raw foods internal cleanse programs with fasting, liver-kidney-colon flushes, chelation, blood cleansing and herbal medicine. She also studied at and was certified by the Ann Wigmore Institute in Puerto Rico in 1999. She taught raw foods classes in Fairfield for 10 years and then on Kauai for the last 9 years. She is a Certified Herbalist, and holds a degree in Ayurveda from the Aloha University on Kauai, a branch of the University of California. Currently, her focus is on balancing live foods ayurvedically, and she is writing a book on live foods and Ayurveda which will be published next Spring.