The class was at Go Raw Life Center (see slideshow below). We got there early and tried their sampler platter and some juiced drinks. It was tasty and surprisingly filling.
The class was by Ken Door, of Kale University. It was about his journey to eating raw food. He covered pitfalls and tips. He emphasized
- growing and consuming wild edibles (dandelion, purslane, wild mustard, shepherd’s purse, lamb’s quarters, and more) SergeiBoutenko.com is a good source of information.
- Growers Direct – a good source of organic produce from local growers. I found one in La Mesa at 7055 University Ave. Will have to check it out.
- Sprouting seeds, legumes, grains, and nuts has many nutritional benefits – it neutralizes phytic acid and enzyme inhibitors, aids digestibility, improves the quality of the protein, and increases the amount of fiber and vitamins.
- We need to eat more fermented foods. Fermenting preserves the food, and creates beneficial enzymes, b-vitamins, omega-3 fatty acids, and various strains of probiotics.
- Food combinations affect digestion. See Food Combining Made Easy by Herbert Sheldon.
- Planning helps in adopting a raw food lifestyle. Organize your kitchen to support healthier food prep. Dehydrate snacks for travel.
- Listen to your body (not your mind) react to healthy eating. Adjust accordingly. Find your own balance between cooked and raw food.
This class gave us lots of new things to investigate (chew on). We will try out some of the raw food techniques (dehydrating, sprouting, fermentation, etc.) and incorporate those that we like.