Hey folks. Looks like I will be teaching a class Sept 3rd at the Duluth Whole Foods Co-op. They are focusing on local goods, and I have come up with a raw menu to fit in with the theme! Hope to see you all!
Also, I have some more classes coming up this fall. Check them out.
Good eating!
Tuesday, July 22, 2008
Tuesday, July 15, 2008
The 20 Healthiest Foods for Under $1
Though now all raw, I thought this was a handy, useful article.
The 20 Healthiest Foods for Under $1 from DivineCaroline.com
By: Brie Cadman (View Site)
Food prices are climbing, and some might be looking to fast foods and packaged foods for their cheap bites. But low cost doesn’t have to mean low quality. In fact, some of the most inexpensive things you can buy are the best things for you. At the grocery store, getting the most nutrition for the least amount of money means hanging out on the peripheries—near the fruits and veggies, the meat and dairy, and the bulk grains—while avoiding the expensive packaged interior. By doing so, not only will your kitchen be stocked with excellent foods, your wallet won’t be empty.
1. Oats
High in fiber and complex carbohydrates, oats have also been shown to lower cholesterol. And they sure are cheap—a dollar will buy you more than a week’s worth of hearty breakfasts.
Serving suggestions: Sprinkle with nuts and fruit in the morning, make oatmeal cookies for dessert.
2. Eggs
You can get about a half dozen of eggs for a dollar, making them one of the cheapest and most versatile sources of protein. They are also a good source of the antioxidants lutein and zeaxanthin, which may ward off age-related eye problems.
Serving suggestions: Huevos rancheros for breakfast, egg salad sandwiches for lunch, and frittatas for dinner.
3. Kale
This dark, leafy green is loaded with vitamin C, carotenoids, and calcium. Like most greens, it is usually a dollar a bunch.
Serving suggestions: Chop up some kale and add to your favorite stir-fry; try German-Style Kale or traditional Irish Colcannon.
4. Potatoes
Because we often see potatoes at their unhealthiest—as fries or chips—we don’t think of them as nutritious, but they definitely are. Eaten with the skin on, potatoes contain almost half a day’s worth of Vitamin C, and are a good source of potassium. If you opt for sweet potatoes or yams, you’ll also get a good wallop of beta carotene. Plus, they’re dirt cheap and have almost endless culinary possibilities.
Serving suggestions: In the a.m., try Easy Breakfast Potatoes; for lunch, make potato salad; for dinner, have them with sour cream and chives.
5. Apples
I’m fond of apples because they’re inexpensive, easy to find, come in portion-controlled packaging, and taste good. They are a good source of pectin—a fiber that may help reduce cholesterol—and they have the antioxidant Vitamin C, which keeps your blood vessels healthy.
Serving suggestions: Plain; as applesauce; or in baked goods like Pumpkin-Apple Breakfast Bread.
6. Nuts
Though nuts have a high fat content, they’re packed with the good-for-you fats—unsaturated and monounsaturated. They’re also good sources of essential fatty acids, Vitamin E, and protein. And because they’re so nutrient-dense, you only need to eat a little to get the nutritional benefits. Although some nuts, like pecans and macadamias, can be costly, peanuts, walnuts, and almonds, especially when bought in the shell, are low in cost.
Serving suggestions: Raw; roasted and salted; sprinkled in salads.
7. Bananas
At a local Trader Joe’s, I found bananas for about 19¢ apiece; a dollar gets you a banana a day for the workweek. High in potassium and fiber (9 grams for one), bananas are a no-brainer when it comes to eating your five a day quotient of fruits and veggies.
Serving suggestions: In smoothies, by themselves, in cereal and yogurt.
8. Garbanzo Beans
With beans, you’re getting your money’s worth and then some. Not only are they a great source of protein and fiber, but ’bonzos are also high in fiber, iron, folate, and manganese, and may help reduce cholesterol levels. And if you don’t like one type, try another—black, lima, lentils … the varieties are endless. Though they require soaking and cooking, the most inexpensive way to purchase these beans is in dried form; a precooked can will still only run you around a buck.
Serving suggestions: In salads, curries, and Orange Hummus.
9. Broccoli
Broccoli contains tons of nice nutrients—calcium, vitamins A and C, potassium, folate, and fiber. As if that isn’t enough, broccoli is also packed with phytonutrients, compounds that may help prevent heart disease, diabetes, and certain cancers. Plus, it’s low in calories and cost.
Serving suggestions: Throw it in salads, stir fries, or served as an accompaniment to meat in this Steamed Ginger Chicken with Asian Greens recipe.
10. Watermelon
Though you may not be able to buy an entire watermelon for a dollar, your per serving cost isn’t more than a few dimes. This summertime fruit is over 90 percent water, making it an easy way to hydrate, and gives a healthy does of Vitamin C, potassium, and lycopene, an antioxidant that may ward off cancer.
Serving suggestions: Freeze chunks for popsicles; eat straight from the rind; squeeze to make watermelon margaritas (may negate the hydrating effect!).
11. Wild Rice
It won’t cost you much more than white rice, but wild rice is much better for you. Low in fat and high in protein and fiber, this gluten-free rice is a great source of complex carbohydrates. It packs a powerful potassium punch and is loaded with B vitamins. Plus, it has a nutty, robust flavor.
Serving suggestions: Mix with nuts and veggies for a cold rice salad; blend with brown rice for a side dish.
12. Beets
Beets are my kind of vegetable—their natural sugars make them sweet to the palate while their rich flavor and color make them nutritious for the body. They’re powerhouses of folate, iron, and antioxidants.
Serving suggestions: Shred into salads, slice with goat cheese. If you buy your beets with the greens on, you can braise them in olive oil like you would other greens.
13. Butternut Squash
This beautiful gourd swings both ways: sometimes savory, sometimes sweet. However you prepare the butternut, it will not only add color and texture, but also five grams of fiber per half cup and chunks and chunks of Vitamin A and C. When in season, butternut squash and related gourds are usually less than a dollar a pound.
Serving suggestions: Try Pear and Squash Bruschetta; cook and dot with butter and salt.
14. Whole Grain Pasta
In the days of Atkins, pasta was wrongly convicted, for there is nothing harmful about a complex carbohydrate source that is high in protein and B vitamins. Plus, it’s one of the cheapest staples you can buy.
Serving suggestions: Mix clams and white wine with linguine; top orzo with tomatoes and garlic; eat cold Farfalle Salad on a picnic.
15. Sardines
As a kid, I used to hate it when my dad would order sardines on our communal pizzas, but since then I’ve acquired a taste for them. Because not everyone has, you can still get a can of sardines for relatively cheap. And the little fish come with big benefits: calcium, iron, magnesium, zinc, and B vitamins. And, because they’re low on the food chain, they don’t accumulate mercury.
Serving suggestions: Mash them with parsley, lemon juice, and olive oil for a spread; eat them plain on crackers; enjoy as a pizza topping (adults only).
16. Spinach
Spinach is perhaps one of the best green leafies out there—it has lots of Vitamin C, iron, and trace minerals. Plus, you can usually find it year round for less than a dollar.
Serving suggestions: Sautéed with eggs, as a salad, or a Spinach Frittata.
17. Tofu
Not just for vegetarians anymore, tofu is an inexpensive protein source that can be used in both savory and sweet recipes. It’s high in B vitamins and iron, but low in fat and sodium, making it a healthful addition to many dishes.
Serving suggestions: Use silken varieties in Tofu Cheesecake; add to smoothies for a protein boost; cube and marinate for barbecue kebobs.
18. Lowfat Milk
Yes, the price of a gallon of milk is rising, but per serving, it’s still under a dollar; single serving milk products, like yogurt, are usually less than a dollar, too. Plus, you’ll get a lot of benefit for a small investment. Milk is rich in protein, vitamins A and D, potassium, and niacin, and is one of the easiest ways to get bone-strengthening calcium.
Serving suggestions: In smoothies, hot chocolate, or coffee; milk products like low fat cottage cheese and yogurt.
19. Pumpkin Seeds
When it’s time to carve your pumpkin this October, don’t shovel those seeds into the trash—they’re a goldmine of magnesium, protein, and trace minerals. Plus, they come free with the purchase of a pumpkin.
Serving suggestions: Salt, roast, and eat plain; toss in salads.
20. Coffee
The old cup-o-joe has been thrown on the stands for many a corporeal crime—heart disease, cancer, osteoporosis—but exonerated on all counts. In fact, coffee, which is derived from a bean, contains beneficial antioxidants that protect against free radicals and may actually help thwart heart disease and cancer. While it’s not going to fill you up like the other items on this list, it might make you a lot perkier. When made at home, coffee runs less than 50¢ cents a cup.
Serving suggestions: Just drink it.
Although that bag of 99¢ Cheetos may look like a bargain, knowing that you’re not getting much in the way of nutrition or sustenance makes it seem less like a deal and more like a dupe. Choosing one of these twenty items, or the countless number of similarly nutritious ones, might just stretch that dollar from a snack into a meal.
By: Brie Cadman (View Site)
Food prices are climbing, and some might be looking to fast foods and packaged foods for their cheap bites. But low cost doesn’t have to mean low quality. In fact, some of the most inexpensive things you can buy are the best things for you. At the grocery store, getting the most nutrition for the least amount of money means hanging out on the peripheries—near the fruits and veggies, the meat and dairy, and the bulk grains—while avoiding the expensive packaged interior. By doing so, not only will your kitchen be stocked with excellent foods, your wallet won’t be empty.
1. Oats
High in fiber and complex carbohydrates, oats have also been shown to lower cholesterol. And they sure are cheap—a dollar will buy you more than a week’s worth of hearty breakfasts.
Serving suggestions: Sprinkle with nuts and fruit in the morning, make oatmeal cookies for dessert.
2. Eggs
You can get about a half dozen of eggs for a dollar, making them one of the cheapest and most versatile sources of protein. They are also a good source of the antioxidants lutein and zeaxanthin, which may ward off age-related eye problems.
Serving suggestions: Huevos rancheros for breakfast, egg salad sandwiches for lunch, and frittatas for dinner.
3. Kale
This dark, leafy green is loaded with vitamin C, carotenoids, and calcium. Like most greens, it is usually a dollar a bunch.
Serving suggestions: Chop up some kale and add to your favorite stir-fry; try German-Style Kale or traditional Irish Colcannon.
4. Potatoes
Because we often see potatoes at their unhealthiest—as fries or chips—we don’t think of them as nutritious, but they definitely are. Eaten with the skin on, potatoes contain almost half a day’s worth of Vitamin C, and are a good source of potassium. If you opt for sweet potatoes or yams, you’ll also get a good wallop of beta carotene. Plus, they’re dirt cheap and have almost endless culinary possibilities.
Serving suggestions: In the a.m., try Easy Breakfast Potatoes; for lunch, make potato salad; for dinner, have them with sour cream and chives.
5. Apples
I’m fond of apples because they’re inexpensive, easy to find, come in portion-controlled packaging, and taste good. They are a good source of pectin—a fiber that may help reduce cholesterol—and they have the antioxidant Vitamin C, which keeps your blood vessels healthy.
Serving suggestions: Plain; as applesauce; or in baked goods like Pumpkin-Apple Breakfast Bread.
6. Nuts
Though nuts have a high fat content, they’re packed with the good-for-you fats—unsaturated and monounsaturated. They’re also good sources of essential fatty acids, Vitamin E, and protein. And because they’re so nutrient-dense, you only need to eat a little to get the nutritional benefits. Although some nuts, like pecans and macadamias, can be costly, peanuts, walnuts, and almonds, especially when bought in the shell, are low in cost.
Serving suggestions: Raw; roasted and salted; sprinkled in salads.
7. Bananas
At a local Trader Joe’s, I found bananas for about 19¢ apiece; a dollar gets you a banana a day for the workweek. High in potassium and fiber (9 grams for one), bananas are a no-brainer when it comes to eating your five a day quotient of fruits and veggies.
Serving suggestions: In smoothies, by themselves, in cereal and yogurt.
8. Garbanzo Beans
With beans, you’re getting your money’s worth and then some. Not only are they a great source of protein and fiber, but ’bonzos are also high in fiber, iron, folate, and manganese, and may help reduce cholesterol levels. And if you don’t like one type, try another—black, lima, lentils … the varieties are endless. Though they require soaking and cooking, the most inexpensive way to purchase these beans is in dried form; a precooked can will still only run you around a buck.
Serving suggestions: In salads, curries, and Orange Hummus.
9. Broccoli
Broccoli contains tons of nice nutrients—calcium, vitamins A and C, potassium, folate, and fiber. As if that isn’t enough, broccoli is also packed with phytonutrients, compounds that may help prevent heart disease, diabetes, and certain cancers. Plus, it’s low in calories and cost.
Serving suggestions: Throw it in salads, stir fries, or served as an accompaniment to meat in this Steamed Ginger Chicken with Asian Greens recipe.
10. Watermelon
Though you may not be able to buy an entire watermelon for a dollar, your per serving cost isn’t more than a few dimes. This summertime fruit is over 90 percent water, making it an easy way to hydrate, and gives a healthy does of Vitamin C, potassium, and lycopene, an antioxidant that may ward off cancer.
Serving suggestions: Freeze chunks for popsicles; eat straight from the rind; squeeze to make watermelon margaritas (may negate the hydrating effect!).
11. Wild Rice
It won’t cost you much more than white rice, but wild rice is much better for you. Low in fat and high in protein and fiber, this gluten-free rice is a great source of complex carbohydrates. It packs a powerful potassium punch and is loaded with B vitamins. Plus, it has a nutty, robust flavor.
Serving suggestions: Mix with nuts and veggies for a cold rice salad; blend with brown rice for a side dish.
12. Beets
Beets are my kind of vegetable—their natural sugars make them sweet to the palate while their rich flavor and color make them nutritious for the body. They’re powerhouses of folate, iron, and antioxidants.
Serving suggestions: Shred into salads, slice with goat cheese. If you buy your beets with the greens on, you can braise them in olive oil like you would other greens.
13. Butternut Squash
This beautiful gourd swings both ways: sometimes savory, sometimes sweet. However you prepare the butternut, it will not only add color and texture, but also five grams of fiber per half cup and chunks and chunks of Vitamin A and C. When in season, butternut squash and related gourds are usually less than a dollar a pound.
Serving suggestions: Try Pear and Squash Bruschetta; cook and dot with butter and salt.
14. Whole Grain Pasta
In the days of Atkins, pasta was wrongly convicted, for there is nothing harmful about a complex carbohydrate source that is high in protein and B vitamins. Plus, it’s one of the cheapest staples you can buy.
Serving suggestions: Mix clams and white wine with linguine; top orzo with tomatoes and garlic; eat cold Farfalle Salad on a picnic.
15. Sardines
As a kid, I used to hate it when my dad would order sardines on our communal pizzas, but since then I’ve acquired a taste for them. Because not everyone has, you can still get a can of sardines for relatively cheap. And the little fish come with big benefits: calcium, iron, magnesium, zinc, and B vitamins. And, because they’re low on the food chain, they don’t accumulate mercury.
Serving suggestions: Mash them with parsley, lemon juice, and olive oil for a spread; eat them plain on crackers; enjoy as a pizza topping (adults only).
16. Spinach
Spinach is perhaps one of the best green leafies out there—it has lots of Vitamin C, iron, and trace minerals. Plus, you can usually find it year round for less than a dollar.
Serving suggestions: Sautéed with eggs, as a salad, or a Spinach Frittata.
17. Tofu
Not just for vegetarians anymore, tofu is an inexpensive protein source that can be used in both savory and sweet recipes. It’s high in B vitamins and iron, but low in fat and sodium, making it a healthful addition to many dishes.
Serving suggestions: Use silken varieties in Tofu Cheesecake; add to smoothies for a protein boost; cube and marinate for barbecue kebobs.
18. Lowfat Milk
Yes, the price of a gallon of milk is rising, but per serving, it’s still under a dollar; single serving milk products, like yogurt, are usually less than a dollar, too. Plus, you’ll get a lot of benefit for a small investment. Milk is rich in protein, vitamins A and D, potassium, and niacin, and is one of the easiest ways to get bone-strengthening calcium.
Serving suggestions: In smoothies, hot chocolate, or coffee; milk products like low fat cottage cheese and yogurt.
19. Pumpkin Seeds
When it’s time to carve your pumpkin this October, don’t shovel those seeds into the trash—they’re a goldmine of magnesium, protein, and trace minerals. Plus, they come free with the purchase of a pumpkin.
Serving suggestions: Salt, roast, and eat plain; toss in salads.
20. Coffee
The old cup-o-joe has been thrown on the stands for many a corporeal crime—heart disease, cancer, osteoporosis—but exonerated on all counts. In fact, coffee, which is derived from a bean, contains beneficial antioxidants that protect against free radicals and may actually help thwart heart disease and cancer. While it’s not going to fill you up like the other items on this list, it might make you a lot perkier. When made at home, coffee runs less than 50¢ cents a cup.
Serving suggestions: Just drink it.
Although that bag of 99¢ Cheetos may look like a bargain, knowing that you’re not getting much in the way of nutrition or sustenance makes it seem less like a deal and more like a dupe. Choosing one of these twenty items, or the countless number of similarly nutritious ones, might just stretch that dollar from a snack into a meal.
Monday, July 14, 2008
Eggless Raw Eggsalad
EGG SALAD
½ cup pure water
juice from one small lemon
1 clove garlic
1 teaspoon sea salt, add 1/2 tsp at a time for taste
1½ cups raw cashew butter
½ teaspoon dry mustard or prepared to taste
½ teaspoon turmeric, for color, add as needed
1 tablespoon apple cider vinegar
Place ingredients in the food processor, and blend until very smooth.
EMILYS NOTE: Serve on top of flax seed crackers, celery sticks, or add a bit of water to make a creamy salad dressing for greens. Add in chopped up celery for more texture, or jicama, onions, carrots, shredded cabbage, or whatever you like. Add diced white mushrooms for an "egg" texture.
½ cup pure water
juice from one small lemon
1 clove garlic
1 teaspoon sea salt, add 1/2 tsp at a time for taste
1½ cups raw cashew butter
½ teaspoon dry mustard or prepared to taste
½ teaspoon turmeric, for color, add as needed
1 tablespoon apple cider vinegar
Place ingredients in the food processor, and blend until very smooth.
EMILYS NOTE: Serve on top of flax seed crackers, celery sticks, or add a bit of water to make a creamy salad dressing for greens. Add in chopped up celery for more texture, or jicama, onions, carrots, shredded cabbage, or whatever you like. Add diced white mushrooms for an "egg" texture.
Raw Onion Flatbreads
RAW ONION FLATBREAD
3 yellow onions, large
1 cup flax seeds, ground in coffee grinder
1 cup raw sunflower seeds, ground in a food processor
½ cup Nama Shoyu
¼ cup cold pressed olive oil
Peel and quarter the onions. Slice into very thin slices.
Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).
3 yellow onions, large
1 cup flax seeds, ground in coffee grinder
1 cup raw sunflower seeds, ground in a food processor
½ cup Nama Shoyu
¼ cup cold pressed olive oil
Peel and quarter the onions. Slice into very thin slices.
Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).
Raw Banana Flatbreads
BANANA FLATBREAD
1/2 cup cashew or almond butter
3/4 cup agave nectar
1/2 cup raisins
1 tsp. fine celtic sea salt
2 cups mashed ripe bananas (4)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts
Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!
1/2 cup cashew or almond butter
3/4 cup agave nectar
1/2 cup raisins
1 tsp. fine celtic sea salt
2 cups mashed ripe bananas (4)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts
Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!
Emily's Rawsagne
Emily's Rawsagne (Raw Lasagne)
Marinara:
1 cup sun dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.
Mushrooms:
3 cups sliced mushrooms, any mixture
1/4 cup nama shoyu
2 cloves garlic, finely chopped
Mix in bowl. Set aside.
Herb Cheese:
1 cup raw cashew butter
1 Tbsp onion
1/2 lemon juice
1 1/2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."
1/4 cup olive oil
salt & pepper to taste
1/2 package spinach
Toss in bowl. Set aside.
1 cup sweet corn kernels (cut from the cob)
4 zucchini, sliced into long, thin strips (with box cutter or vegetable peeler)
Assembly:
Line a 9X9 cake pan with plastic wrap, allowing and overhand on the sides. Arrange a layer of zucchini "noodles", covering the entire bottom. Layer on top, in the following order: layer of half of mushrooms, half of the herb cheese, a layer of half spinach, half marinara sauce, half of the corn kernels. Repeat. Top with final layer of zucchini noodles. Refridgerate atleast one hour to solidify and allow flavors to mingle.
Marinara:
1 cup sun dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.
Mushrooms:
3 cups sliced mushrooms, any mixture
1/4 cup nama shoyu
2 cloves garlic, finely chopped
Mix in bowl. Set aside.
Herb Cheese:
1 cup raw cashew butter
1 Tbsp onion
1/2 lemon juice
1 1/2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."
1/4 cup olive oil
salt & pepper to taste
1/2 package spinach
Toss in bowl. Set aside.
1 cup sweet corn kernels (cut from the cob)
4 zucchini, sliced into long, thin strips (with box cutter or vegetable peeler)
Assembly:
Line a 9X9 cake pan with plastic wrap, allowing and overhand on the sides. Arrange a layer of zucchini "noodles", covering the entire bottom. Layer on top, in the following order: layer of half of mushrooms, half of the herb cheese, a layer of half spinach, half marinara sauce, half of the corn kernels. Repeat. Top with final layer of zucchini noodles. Refridgerate atleast one hour to solidify and allow flavors to mingle.
In The Beginning There Was A Tree Of Knowledge
In The Beginning There Was A Tree Of Knowledge... So, I'm growing this Knowledge Tree for all those Raw Foodists out there who are looking for more ideas.
Just a bit about me, the background of Emily's Raw Foods and the ideas I'm rolling with:
The philosophy of eating raw is based on the notion that by not cooking your food it preserves enzymes, vitamins and minerals. Plant-based foods that have not been heated above 118 degrees are easier for your body to digest and provide you with nutrients that can be absorbed more quickly, thereby resulting in higher levels of energy and more vibrant health. Better yet, eating, wearing and otherwise consuming organic goods is just GOOD. We have to do what we can! Emily's Raw Foods was originally founded by Emily Jayne Brissett-White and her
husband John White, of Cloquet, MN and Emily Sisco and her partner Billy Gilgenbach
of Duluth, MN in the summer 2007. The vision was to offer a restaurant setting for Duluthians to access raw, organic, local foods. Unfortunately, we all were not able to bring that to fruition. However, Emily Jayne (White) continues to offer her knowledge as a raw chef to the community. A restaurant setting someday? Emily's Raw Foods is about creating a local network to support an alternative lifestyle. Eating naturally and organically is good for you inside and out! We
believe by just making an effort to increase the ratio of fresh and un-processed foods to cooked foods typical in the Standard American Diet (SAD,) you will be making a leap that will make you feel noticeably better. Possibly dramatically! Jump to an all raw lifestyle and you should feel
happier, lighter and more energetic than ever. Take it from me (Emily) or from any of the devoted raw foodies out there, a clean body and an open mind, along with increased energy (to name a few) are among the wonderful results of eating raw. ENJOY!
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