Hello! I’m not really new to this site; I’ve been lurking—just under that durian! Mwaahhh!
Hey, I’m Naomi. I’ve been a raw foodist of various types and styles for almost 4 years (anniversary coming up this September). Feeling few karmic compunctions about the consumption of animal foods, I experience some marginalization in the company of most raw foodists. Weirdo to society and pariah to the weirdos; I guess that’s why I feel it’s necessary to be open and honest here. Tons of people equate “raw” with “raw vegan”, and I’m here to say it just ain’t so.
It’s been a long journey of exploration. I’ve run the gamut from Wai’s Diet (fruitarian with raw egg and fish) to something like the Body Ecology diet (raw vegan with a lot of fermented veggies, and every day was soured oats and dried fruit for breakfast). I even did the high-meat Aajonus Vanderplantz “We Want To Live” diet, using Loren Cordain as a guide, and actually I felt pretty good; I stopped because it’s too expensive, but I left it behind rather convinced that humans are definitely adaptable omnivores.
I’ve read most of the major raw theorists, like David Wolfe, Victoria Boutenko, Frederic Boutenko, Gabriel Cousens, and the like. I have to say, the 80-10-10 was probably the spaciest, weirdest I have ever felt in my entire life. David Wolfe is right on when he says that everybody is different, and you have to find what works for you. I’m grateful for Boutenko’s research on greens in the diet, because for me that was totally the missing link.
These days I’m probably 90% raw vegan (high greens, balanced fats and sweets, very few nuts), 5% raw animal foods (raw egg and fish), and 5% tortilla chips. What can I say, I have my weaknesses.
So, that’s me. When it comes to recipes, I’m mostly coming up with raw vegan stuff, or vegetarian with the exception usually being honey. What I’d really appreciate hearing from all of you is whether I should post my “raw paleo” creations involving eggs and fish, or whether you’d prefer I kept that to myself. Or make my own damn site. :-D
Oh! Last thing. I run a kombucha workshop in the San Francisco Bay Area. I provide the starter culture and a 30-minute class and discussion on how to brew something healthy and tasty with it. Send me a message if you’re interested.
That is all!