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The Chefs

Diana Stobo & Lisa Books Williams

Tuesday, August 3rd, 2010

Cacaotegory :: Savory Dish

Lisa Books Williams, who co-created the Show Favorite Recipe with David Kaplan for the NYC Truly Raw Cacao Contest will be co-creating with Diana Stobo for the 3rd Truly Raw Cacao Recipe Contest. Please scoll down for Lisa’s bio.

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I am an artist who loves food. I love creating the look, the feel, and the taste of ‘real food’.

What do you love about cacao?
I love the rich decadence of really raw chocolate. I love the diversity of pure cacao, from it’s bitter to sweet range. I love how chocolate uplifts my spirit.

Where do you see the raw foods movement heading?
What I would like to see is the raw foods movement become more integrative and mainstream. This way, those who do not want to become pure raw foodies or even vegans may understand the benefits of eating more “live food” and “superfoods”.

What issues have been raised for you by the recent raw cacao controversy?
I don’t get caught up in controversy. Science is constantly changing, and everybody is going to attach themselves to a story that works for them.



How important are integrity and labeling standards to you in the raw foods marketplace?
It is important to know the source of your foods. Integrity is one aspect, and the definition varies for each individual. But, understanding capitalism is key to understanding the marketplace. People will get away with as much as possible in order to make a buck. It is the responsibility of the consumer to ask the right questions, and purchase high quality items, that will push the marketplace into changing it’s standards. Trusting ones own integrity will support the raw foods movement.

www.dianastobo.com

LISA BOOKS WILLIAMS

Lisa Books-Williams is an award-winning raw food chef.  Her Mulberry Mousse with White Mulberry Cacao Crumble and Chocolate Ganache recently won the “Best Dessert” award and overall “Best of Show” award at “The Best of Raw” recipe contest in NYC 2010.  Lisa is a certified Green Chef instructor through Greenivore and was personally trained by Chef Dina Knight. Lisa enjoys promoting the concept of joyful eating and has been conducting living foods preparation and vegan cooking classes through her company Holistic Therapeutic Care in the Pleasanton and surrounding areas for the past six years. Lisa also founded the Tri-Valley Vegetarian Society and hosts monthly potlucks.

Lisa Books Williams

Lisa has created her own line of raw food dehydrates called “Lisa’s Living Foods” and sells them to private customers and at Farmer’s Markets.  Her goal is to publish a cook and un-cook book by 2011 with her many recipes. Additionally, Lisa is a nationally Certified Therapeutic Recreation Specialist and has brought therapeutic vegan cooking classes and raw/”live” food preparation classes to persons with disabilities in institutionalized care and at-risk youth. Please visit www.ThriveHolistic.com for more information on Lisa’s classes or upcoming potlucks.

Lisa Books Williams


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Heather Pace

Sunday, August 1st, 2010

Cacaotegory :: Truffle, Bar, or Treat

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
For me, food is love, food is art, and food is a divine source of nourishment. I get such joy from making and sharing food with people. I especially love showing SAD eaters how delicious and beautiful healthy food can be!

What do you love about cacao?
Cacao is amazzzing! I think it’s my favorite food. I love seeing the smiles on people’s faces when they eat my raw chocolate. While I don’t believe we need cacao, it sure makes a wonderful treat that always seems to bring people together.

Where do you see the raw foods movement heading?
I see the movement heading “back to the garden”… away from a lot of the powdered super foods that come from other countries, and back to our local areas where we can grow and find healing, sustaining food. I also think there’s a good possibility of many people moving away from the 100% raw approach.



What issues have been raised for you by the recent raw cacao controversy?
I’m ok with the fact that I may have been eating cooked cacao. I feel that most of the dried/ powdered “raw” products are questionable to begin with.


How important are integrity and labeling standards to you in the raw foods marketplace?
I believe it’s important for labeling to be accurate! People, including myself, want to know exactly what they’re putting into their bodies.

www.sweetlyraw.com

About Heather

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California.

Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather has authored 4 raw dessert ebooks, teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

Heather is also a certified kripalu yoga instructor and a keen world traveler.

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Kathy Bergstrom

Sunday, August 1st, 2010

Cacaotegory :: Sweet Dessert


Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I love turning people on to raw and living foods. It’s exciting to watch them taste raw foods and to discover the possibilities of raw.

What do you love about cacao?
I have only used cacao nibs in a smoothie and loved the deep rich flavor.

Where do you see the raw foods movement heading?
The movement continues to grow as more and more people discover this wonderful way of eating and share ideas with their friends and families. I believe the movement will continue to expand. It is amazing what has come about just in the last few years that I have been involved in the raw food movement. I am always amazed at how creative people are and the new recipes we are seeing are very inspiring.

What issues have been raised for you by the recent raw cacao controversy?
There is a lot of controversy about a lot of things and the web world has given us access to all of it. I always caution our students to be careful about what they are reading on the internet and to make sure they trust the source. I always try to pay attention to what the science is telling us and then make my own decision. We are all on our own journey and need to listen to our own body. I would think that eat raw cacao is still a better choice than a chocolate candy bar.

How important are integrity and labeling standards to you in the raw foods marketplace?
It would be nice to have some confidence that what we are reading on a label is truly what we are going to be ingesting. I think we need to be particular about the source of our food, know where it comes from and and to take some responsible for doing our due diligence as well. There are always going to be people and companies that are out to make a quick buck at the expensive of other people.

www.sistersinraw.com

Kathy writes :: I am a certified Raw Culinary Arts Associate Chef receiving my training from Living Light Culinary Arts Institute in Ft Bragg, CA.   My sister and I started our own raw food business in November 2008 called Sisters in Raw.  We teach raw food preparation classes in a fun, relaxed atmosphere to help our students learn simple and easy tips to help support them along their raw food journey.  We conduct half-day workshops for up to 25 people.  Those workshops include a full gourmet raw lunch, an hour-long presentation on the benefits of the raw food diet and 2 hour food demonstrations that include 7-10 different raw food recipes.  Over a 12-month period of time, we conducted 4 six week long education programs that focused on nutrition, exercise and positive thoughts.  This fall we will be teaching a four session hands on class at our local adult learning center on raw food preparation.
I am a member of the Missoula Businesswomen’s Network (MBN) which is an organization that provides support for business and professional women in the community.  I currently sit on the MBN Synergy Board as secretary to the MBN President.

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Frecia Barrozo

Saturday, July 31st, 2010

Cacaotegory :: Savory

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
Talk about LOVE! As a raw or “living” vegan chef, one thing I’m extremely passionate about is living vegan foods, it has transformed my life in undescribable ways!~ After years of suffering from major health & weight issues, living vegan foods has healed & given me a new life!

Diving into living vegan foods one year ago has blessed me with vibrant health, healing, a blissful lifestyle, pure, deep, honest & loving friendships, freedom, spiritual growth, a supportive conscious community, a living vegan culinary degree & so much more! It’s amazing how changing my diet one year ago has completely given me the best life I could ever wish for!~ Now, I live to serve others by encouraging & inspiring them to seek a healthier lifestyle through living vegan foods!~


What do you love about cacao?
Cacao is such a diverse substance & that’s one of the reasons I love it so much. I have a deep love & respect for cacao. I had my first taste of raw cacao when I was around 12 years old while visiting my mothers hometown in Peru, South America. The intensity of flavor & how it made me feel was so profound that it left an imprint on me for the rest of my life. I quickly learned about it’s potency & powerful affects on the human body when consumed. It can be used to awaken the senses & that’s what I really love most about cacao. So, I honor & use it wisely especially when creating living vegan cuisine.

Where do you see the raw foods movement heading?
In the very near future I see an abundance of living food products on supermarket shelves. I see the masses awakening to the realization that there are better options and solutions when it comes to their diet. I expect lots of eco-friendly, health conscious businesses starting up that provide easy access to living vegan delights including fast food restaurants. I envision many setting the path for the masses to live self-sustainable lives by growing their own living foods. Personally, I look forward to creating health conscious television or cyberspace programming that will inspire the masses to live a more vibrant life through living foods. Those of us who have already been introduced to this lifestyle have the responsibility to carry on the knowledge & share it with the world expanding peoples awareness. We all have the power to make a difference and the time is now.

What issues have been raised for you by the recent raw cacao controversy?
Know your source. I believe moderation is a good policy.

How important are integrity and labeling standards to you in the raw foods marketplace?
It’s critical, I believe that raw food products are a lot more potent than conventional foods & consumers need to be aware of what is in their products so they can take the necessary precautions for their health. Being educated & knowing where your food comes from is key.

Born in New York but a true Californian at heart, Frecia Barrozo received a fresh start in her life by being introduced to raw vegan foods in 2009 after living in an ashram in the mountains of Tennessee. Having worked in broadcasting for years as well as producing & hosting her own successful gourmet television cable show in her hometown of Washington, DC, Frecia decided to embark on new territory by attending the world renowned Living Light Culinary Arts Institute in California. Soon after graduation Frecia decided to take time off and travel to explore the culinary arts with a raw vegan point of view. Her passion for food stems from her Peruvian mothers heritage & Argentinean father who was a chef and restaurant owner in New York.  Currently, Frecia is traveling the world expanding her palate, working on a new series television project and writing her first biography.


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Sirius Chocolate

Saturday, July 31st, 2010

Cacaotegory :: Truffle, Bar or Treat

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
For me, raw(super)foods represents a culmination in a long journey of discovery. A discovery of interconnectedness, between the food we eat and our personal health, between the foods we eat and our planetary ecological health, between our selves and others. I eat living food to feel alive, because it feels good, and to know that I am playing a part in a massive evolutionary leap forward for humanity. Raw Chocolate, on the other hand, represents a much deeper and more expansive possibility of exploring alchemy, coCreating medicine with divine bliss.



What do you love about cacao?
I love that cacao opens peoples hearts to the latent potential within man and wombman to experience cosmic consciousness in harmony with the natural world, all with a taste of the cosmic giggle! I love that it can awaken passion in such a rational society. And I love that it marries the best of nutrition with sensuous orgasmic bliss.

Where do you see the raw foods movement heading?
I see the raw foods movement heading towards balance. As more people turn on to the vibration of living foods, an awakening occurs to the importance of sustainable living, be it local wild food or high quality organic superfoods from the tropics. I also see raw foods as a gateway into the healing intelligence plants offer us in the form of herbalism, perhaps going all the way into plant shamanism.



What issues have been raised for you by the recent raw cacao controversy?
The importance of transparency. And the ever increasing importance of knowing your source. Labeling can be very deceiving in our legal climate, so the ancient ways of establishing and maintaining a personal relationship with the plants and people involved in our food supply becomes even more important in the context of the industrial, chemical, and information ages.


How important are integrity and labeling standards to you in the raw foods marketplace?
Essential. I believe consumers still hold the power, we vote everyday with our dollar. As corporations based on monetary profit continue to gain political power, it is ever more critical for consumers to educate themselves. I believe a critical mass is possible for us to shift to a new paradigm of how we relate to food, each other, and the planet, and educating others is a first step in changing the laws that govern food labeling.

www.siriussuperfoods.com

After studying Biology, Psychology, and Art, Sirius realized our modern way of living is not in balance with Nature. He began traveling, living on several farms, seeking connection to food-sources and community. His interests in sustainable agriculture led him to study human nutrition, herbalism, and permaculture. Seeking to adapt ancient wisdom with current knowledge, Sirius intensified his efforts to develop plant allies to open our hearts and keep the ego involved with mentalism in balance. By far, cacao (raw chocolate) came through as the number one plant for balancing economy with ecology, fun with nutrition, and spirituality with emBodiment. He is working to grow his own food locally, harvest his own medicine in the wild, and live in a global network of sustainable tribes, and plans to spend time in South and Central America working with cacao farmers.

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Linda Szarkowski

Saturday, July 31st, 2010

Cacaotegory :: Sweet Dessert

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I love creating raw dishes that people love, trying new recipes, creating my own, hearing how great people feel after trying my food.

What do you love about cacao?
I’ve always loved chocolate, so for me to use a healthy raw alternative makes me feel great. Dessert = chocolate in my book.

Where do you see the raw foods movement heading?
I see that it is only just getting going. It will be heading way more mainstream. Many people may not go 100% raw, but that’s fine. Adding in more healthy raw foods benefits everyone.


What issues have been raised for you by the recent raw cacao controversy?
I get a few questions, but not too many. I always let people know that balance is key. Lots of greens, a little dessert.
How important are integrity and labeling standards to you in the raw foods marketplace?
Extremely important. I want to be assured what I am paying for is truly raw and organic.

Chef Linda Szarkowski

Linda Szarkowski is a graduate of the internationally renowned  www.rawfoodchef.com Living Light Culinary Arts Institute, where she received  her certification as a Raw Culinary Arts Chef and Instructor. Linda is passionate about sharing the living foods lifestyle with others and now teaches raw culinary arts classes in Chicago.
Linda has been a raw food chef at the award-winning Chicago Diner and also at Beets Living Foods Cafe in Austin, Texas. She has also been a chef for the Chicago Raw Foods Community weekend retreats and Thanksgiving dinners.
Chef Linda’s resources and tools can help you prepare and eat delicious REAL foods — fresh, organic, vegetarian, and maximally raw — the food your body was designed to assimilate. She offers group classes, products, personalized training, and private chef services.

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Dina Knight

Saturday, July 31st, 2010

Cacaotegory :: Dessert

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
Working as a chef, weight loss coach and medical intuitive for the past 7 years has been quite fulfilling. What better way to engage someone in being interested in their health than showing them how delicious it can be. I love fresh whole foods and the exquisite flavor combinations that are available from natural ingredients. I love being able to share this creativity with my clients and Chef students. It’s quite a joy to see their expressions when you share with them that something that seems so decadent is actually healthy for them or raw.


What do you love about cacao?
I have been a chocolate fan since a young age and to be able to eat chocolate but in a more pure form is a tasty treat to have from time to time. I personally see cacao primarily as a treat food and also a good way for someone in transition towards a healthier diet to be able to make the switch without feeling deprived. I don’t quite believe all the hype around cacao being the best food for you etc. but in small quantities I think it can be a fun ingredient to work with.
Where do you see the raw foods movement heading?
I see raw and living foods becoming more mainstream, practical and effective in changing every day people’s lives. Hopefully as more awareness spreads about raw foods more people will also seek out more natural healing modalities and I’m sure we’ll hear about even more miraculous healing journeys from people ready to embrace a more natural green way of living. In addition I expect to see more and more restaurants/cafes opening serving raw foods and even mainstream chains adding raw options to their menus.

What issues have been raised for you by the recent raw cacao controversy?
I try and stay out of all the controversies if I can..as I’ve seen too many swings left And right on different issues..I tend to eat what feels good to my body..if it doesn’t work for me I don’t do it.

How important are integrity and labeling standards to you in the raw foods marketplace?

Integrity is always important however the labeling of raw foods I believe still needs more research done in terms of the nutritional aspects that are actually destroyed by heat as some foods can maintain their nutrition at higher temperatures than others. For me it matters more if it’s healthy than if it’s “raw”.  I studied biochemistry in college and know that not every food will break down the exact same way even in the same amount of heat..so I do think it’s important to question what dogmas we follow without enough research to fully substantiate claims.  More education is required and research I believe before we can actually set what the standard should be and perhaps for some foods 118 degrees should be considered raw and for other foods perhaps it’s closer to 140 etc. in terms of nutrient density etc. it poses an interesting question for labeling standards I believe.

www.dinaknight.com

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Jimmy Halverson

Saturday, July 31st, 2010

Cacaotegory :: Savory Dish

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I love working with food, because nothing challenges me more than to create a dish and put it out for people to taste. These simple processes of chopping, marinating, dehydrating, blending, pureeing etc… push me so much to expand my comfort zone after all is said and done, regarding being seen and heard for who I am with in my creation. It’s uncomfortable at times but over the years I’ve come to a space to be able to see the shifts and changes in myself, noticing how I be with the process-I know now the person that I am making and serving food, is different than the person who I was back at Living Light the Brightenbush years… That’s why I love being a raw chef… It gives me an opportunity to distinguish everyday.



What do you love about cacao?
This answer is simple and sweet for me… I’m a bit of a bitter bug on the palette, I like that about cacao… Plus chocolate is soul food, when we begin to eat raw live foods we begin to let go of the foods that used to make our hearts sing(for me lasagana, chesse burgers, and home made tortillas. Cacao lets us keep one soul food for ourselves-yeah for chocolate!

Where do you see the raw foods movement heading?
Honestly I see it growing and expanding, the quality of the foods made and prepared keep getting better an better over the years. As that continues to happen I don’t see the movement slowing down at all. Proabably more fasting too simply put.

What issues have been raised for you by the recent raw cacao controversy?
um-I don’t buy this or that, my body does what it does, and I trust that it has it’s own wisdom. Raw cacoa good or bad? I really don’t buy the health benefits or the warning arguements for or against it. I eat it every now and again because it tastes good to me…

How important are integrity and labeling standards to you in the raw foods marketplace?
Integrity and labeling standards are important to me. With proper information we are able to make choices for ourselves as we move to step forward. Knowing the intregrity of our foods as communicated by a highly integrous labeling system provides for a solid platform for our position regarding choices for ourselves…

jimmyhalverson.wordpress.com

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Chef AJ

Saturday, July 31st, 2010

Cacaotegory :: Sweet Dessert

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I love raw food because it is the antithesis of low nutrient/disease causing processed food. It’s like Jack La Lanne said over 80 years ago “If God made it, eat it. If man made, it don’t eat it.” And God definitely made raw food!!!

What do you love about cacao?
Cacao make EVERYTHING better. And it makes you feel better. A day without cacao is truly like a day without sunshine. Cacao makes the ordinary extraordinary.

Where do you see the raw foods movement heading?
I think it will become more science based and then eventually more mainstream.



What issues have been raised for you by the recent raw cacao controversy?
Just that no matter what is being questioned there will always be two sides. (Like Dr. Phil always says “no matter how flat you make a pancake, there are still two sides). There is a ton of controversy now surrounding coconut oil and agave. I think it’s important to look at both sides and make an informed decision, while at the same time looking at who funding the study. For example, all the ant0soy research was funded by the dairy council so you have to take it with a grain of salt.

How important are integrity and labeling standards to you in the raw foods marketplace?
I think integrity and labeling is important for all ingredients whether they are raw or not. Still, it is ultimately up to the consumer to do their own research.

www.chefajshealthykitchen.com

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Martine Lussier

Saturday, July 31st, 2010

Cacaotegory :: Savory Dish

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I love to nourish myself with healthy and raw food. Converting cooked dishes into raw inspire me and being creative with new dishes is my passion. The communication of food is the full connection with how it looks, smells and tastes, with the perfect mouthful. That’s the real language of food that I love!



What do you love about cacao?
Cacao can be used in many ways. From sweet to savory, you can create amazing dishes and desserts. It is high in antioxydants and love to use it for celebration!!!!

Where do you see the raw foods movement heading?
People are getting more conscious about their health and the earth. Being healthy is anyone first goal. There is more and more raw food available all around the world, which to me is pretty exciting. There is a lot of work to do still, but we will get there!!!

What issues have been raised for you by the recent raw cacao controversy?
Well, cacao can be addictive. As anything else that can be over consumed, I prefer to use cacao for celebration and fully enjoy it at his best!

How important are integrity and labeling standards to you in the raw foods marketplace?
Very important! Everyone needs to know which ingredients are used in any sold product. Lots of people have sensitivities and allergies and we need to be aware of that for public protection

www.rawfoodchef.com

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Joey DeRusha “Raw Ninja”

Saturday, July 31st, 2010

Cacaotegory :: Truffle, Bar, Treat

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
in the words of the great saxophonist Gary Bartz, “Your put something on fire when you want to destroy it. So think about it, man, for all these years, we’ve been eating destroyed food!”



What do you love about cacao?
Cacao is a wonderfully intoxicating treat. This food of the gods reminds us that to feel loving is to feel awake and the combination is sweet and delicious!


Where do you see the raw foods movement heading?
I believe that the raw food movement will continue to grow in popularity and will at some point gain official recognition by a respected world agency. Or perhaps more importantly by a world consciousness.

What issues have been raised for you by the recent raw cacao controversy?
I stay the course and allow controversies to subside.

How important are integrity and labeling standards to you in the raw foods marketplace?
I believe that it is absolutely essential for consumers to be protected from deceptive labeling. Truth and honesty is part of what the raw movement is all about.

www.rawninja.wordpress.com

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Linas Kesminas

Saturday, July 31st, 2010

Cacaotegory :: Truffle, Bar, Treat

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
Being a raw chef is a blessing for me. I’m so happy that I can make food that is not only tasty but healthy as well. It changes people’s lives and I’m happy that I can contribute to that.

What do you love about cacao?
Taste, aroma ….

Where do you see the raw foods movement heading?
I hope it will go mainstream soon :)



What issues have been raised for you by the recent raw cacao controversy?
There are always debates going on in raw food world on different topics. I’m just soaking in information that everyone has to offer :)

How important are integrity and labeling standards to you in the raw foods marketplace?
VERY important. Now, I see there is a lot of shortcuts, mislabeling and misunderstanding going on. Some companies or chefs take advantage of people being new to raw foods or just trusting them. Some raw foodies, chefs don’t suspect that they are using not raw ingredients making “raw” foods and call them raw…. In my understanding if you want to call it “raw food” it has to be 100% raw, not even a flake of nutritional yeast or xanthan gum should be used making it.

www.linas.gyvasmaistas.lt

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Chef Tina Jo

Saturday, July 31st, 2010

Cacaotegory :: Sweet Dessert

Where do you see the raw foods movement heading?
I see the raw foods movement going mainstream. Every week I see something on Oprah or Dr. Oz (watched by MILLIONS of Americans) about the health benefits of a raw food diet. I believe it’s only a matter of time before we see raw options on our restaurant menus just like the current vegetarian, low calorie and ‘heart healthy’ items on many chain restaurant menus.


What issues have been raised for you by the recent raw cacao controversy?
The raw cacao issue has served to remind us that we are the ones who have to make intelligent and researched decisions about what products to put in our bodies. Of course, eating cacao that has been more processed than we thought is better than eating a chocolate bar off of the shelf of a 7-11, but knowledge is power. Now, at least, consumers have a choice about the type of cacao that they consume.


How important are integrity and labeling standards to you in the raw foods marketplace?
I believe that the more educated we can be as to the industry’s practices in producing raw food products, the better off our health will be. If we could all just grow and produce our own raw food, staying 100% raw would be a breeze. But we can’t. So we have to rely on the best information that we can uncover. With the raw food movement growing as fast as it is, we can, of course, fall prey to some unethical marketing practices. But I believe that most of our suppliers are honest and doing the best that they can to provide us with wonderful, tasty raw options. But, as in anything else in life, we have to be vigilant and do our own research.

What do you love about cacao?

I love the taste of cacao and what wonderfully delicious foods that you can make and still maintain your commitment to a healthy lifestyle. With cacao, we can have it all! We can still have the healthiest lifestyle on the planet and enjoy the most decadent desserts. Of course, it’s not a daily indulgence for most of us, but it can certainly brighten up one’s week!

Why do you love being a raw chef, why do you love raw food?
I love being a raw food chef because I can bring the world’s healthiest lifestyle to people who are unwilling to give up great taste for great health. My favorite thing is to serve a raw dinner to my friends and family and consistently hear them say that ‘they can’t believe this is raw!’ And that goes double for kids! Making cacao and banana superfood milkshakes for kids and having them ask for more makes me deliriously happy! I just imagine all those nutrients rushing to the cells of their bodies to give them the best opportunity for optimal health. And for adults, I’ve seen too many people I love go back to the standard American diet due to boredom! My goal is to keep them raw by showing them how to make luscious, delicious AND healthy dishes for themselves and their families.

Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, Author, Speaker, and Coach  known internationally for her humor and down-to-earth approach to raw veganism. Chef Tina Jo, along with her TV show Splendor in the Raw, has been awarded Top 10 Best Show, Best Chef, and Best Website in the Best of Raw 2009 Awards.  She has made it her life’s mission to bring super delicious, fresh, simple, fun, affordable raw vegan food to the mainstream.

Through her books, DVDs, and programs, Tina Jo is teaching Americans how to make healthy lifestyles DELICIOUS bringing live whole foods back to the dinner table one dinner plate at a time.

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Todd Bjornson

Thursday, June 3rd, 2010

Cacaotegory :: Truffle, Bar, Treat

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?

Honoring the beauty and nutrition of all the foods, by keeping them as close to fresh from the tree or garden as possible. Then really listening and responding to the Chocolate, in this case, and let it guide me to create RAW | DARK | DIVINE Chocolates. Always creating Chocolates with a layering of flavors so it not only is nourishing to the body it also can nurture the soul…becomes a what I call “a meditation in Chocolate!”


What do you love about cacao?
The Depth of Flavors and its Nutritional Benefits! I Love how it grows off the trunk of the tree, and how it transformations from the Cacao seed/bean (which is Sooo Great…pure and simple) to the finished truffle or bar. Also the combinations that it calls to me to create is seemingly endless…Always with that one more flavor to really let the chocolate dance on the taste buds. I Love sharing with people that Raw Chocolate is Truly Great for them, and then to allow them there own experience by offering many textures and flavors for them to chose from.
Where do you see the raw foods movement heading?
I see it more as something being integrated into everyones life! Coming together in Community and living more simply, thus less processing and more creating from the Raw level of being! Raw consciousness.


What issues have been raised for you by the recent raw cacao controversy?
There is always resistance to something new, and there is always something to draw attention too…and I am just reminded to pay attention and to keep checking into all aspects of chocolate and life! I trust all of my products otherwise I wouldn’t be using them! I view it all as good entertainment, and reminds me to Dance with the flow of life, and in this instance Chocolate:):):)


How important are integrity and labeling standards to you in the raw foods marketplace?
Integrity is Everything!!! and labeling is great when it does benefit the farmers and the chocolate! I love the intention, and thats what i will stay focused on. The intention to have the best and most sustainable product that is available, while taking the best care of the farm lands and its inhabitants/farmers, and consumers! Lets all pay more attention to everything in life!!! That is always a great reminder!

ABOUT TODD

Zorba’s Raw Chocolates arose out of, and still is about, Pure Passion!   Passion for Chocolate – Yes!  and the passion forcreating that perfect blend of flavors that really allows you to melt…into yourself – the moment – nature.  Wherever you are, you and your taste buds will be receiving the finest Mantra infused Raw Chocolates…I like to say these Truffles are a meditation in Chocolate…made with Love, and in Love with the Dance of Life!!!

Zorba’s Chocolates are Raw, Dark, and Divinely created in Ashland using single origin-Ecuador grown- Organic Raw Cacao. Cacao in its raw, unroasted form, contains more antioxidants/gram than any other fruit or vegetable on earth! Truly a Superfood with unmatched therapeutic qualities, and delicious flavor! We choose the highest quality ingredients such as local raw honey (ginger/green tea truffle), organic raw blue agave (a low glycemic sweetener), organic medjool dates (to create Zorba’s “karamels”), and organic therapeutic grade essential oils/herbs/spices. Creating a truffle that is rich in flavor, long on the palate, meditative for the mind, and therapeutic for the body. Zorba’s raw superfood truffles, bars, and “karamels” can be found locally (Ashland, Oregon) at Enchanted Florist, Ashland Food Co-Op, Market of Choice, and Chozu bath and tea gardens…

Many Blessings Zorba :)

www.zorbasrawchocolates.com

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Jennifer Yane

Wednesday, May 26th, 2010

Cacaotegory :: Savory Dish

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?
I love raw food because it helps me to stay healthy and makes me feel better, more energetic, and keeps my weight at bay. Juicing, Green Smoothies and Raw seem to be the right fuel for my body. I love being a raw chef because there is so much room for invention. I feel like a mad scientist in my kitchen. And I love impressing people with how delicious raw cuisine can be, in addition to being healthful and nutritious.


What do you love about cacao?
I am actually not a chocoholic, but so many people are, and by using cacao I can make raw foods seem especially delicious, even to die-hard sugar addicts and junk food junkies (such as I used to be!)


Where do you see the raw foods movement heading?
When I first started studying raw with my mentor, Laura Fox, there was very little raw information available on the internet. Now the internet is overflowing with raw information, and the movement seems to be growing exponentially. Catching on with young folks who feel disillusioned and betrayed by the established medical system and older folks who are trying to hold on to or regain their health, the raw foods movement seems to be answering a lot of needs and is a safety net for those with ruined health caused by the standard American diet.

What issues have been raised for you by the recent raw cacao controversy?
Well, the controversy reveals a big dent in the appearance of integrity of the overall raw foods movement
How important are integrity and labeling standards to you in the raw foods marketplace?
Prime importance. If you can’t trust the raw foods people, and you cant trust the medical people, who is there left?

www.jenniferunlimited.com

Jennifer is a gracious painter who has made the Raw Inspirations Logo and will be making the illustrations for the upcoming book Raw Inspirations. Thank you Jennifer!

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Colleen Cackowski, Show Favorite LA ~ Favorite Low Glycemic NYC

Thursday, May 20th, 2010

Cacaotegory for August 26 Event :: Sweet Dessert

Show Favorite :: LA Truly Raw Cacao Contest

Favorite Low Glycemic Recipe, NYC Truly Raw Cacao Contest

Why do you love being a raw chef, or if you are not a chef, why do you love raw food?

When I started on a path of eating raw food almost 13 years ago it made such an incredible shift in my consciousness, I just wanted to share it with everyone. The life energy and sustenance I received from it was amazing. Since I discovered how to make raw versions of cooked favorites, the sky is the limit since often people wouldn’t even think a certain dish could be raw. I love making people happy with food, and so many people appreciate good food and food which is made with positive energy and intention, that it’s been fun for me to make it a big part of my life.


What do you love about cacao?
Cacao is a magical substance – all food takes on energy from how it’s handled or prepared and cacao seems to be extra-efficient in this respect. Also, combining cacao with superfoods is a great way to get super nutrition as well as have fun with food.


Where do you see the raw foods movement heading?
I see two different paths that people are moving in. One is becoming more simple and close to the source, eating things as close to nature as possible, and the other is super high tech, as in the best superfoods, highest nutritive factors, better mineralization, things like that. personally, I like to enjoy the best of both worlds.


What issues have been raised for you by the recent raw cacao controversy?
Integrity is the main factor. The world has always struggled with with this issue and being in an industry that is “supposed” to be more “pure” and healthy, it makes any breach of integrity more pronounced and brings up these issues for examination. It’s fine to produce products that are not raw, but it’s not fine to do so and label them as “raw”. The public deserves to know what they are investing in as far as products and their health.


How important are integrity and labeling standards to you in the raw foods marketplace?
Integrity and labeling standards are essential. If we can’t trust what is on a package label as being accurate and true, how do we know that anything we buy is what the package says it is? It’s a larger issue that has impact on our industry in particular because of what people are looking for or hoping to achieve by participating in this movement and also because the products people buy are ingested and become part of our bodies and consciousness. So it’s a very deep issue.

About Colleen

Colleen Cackowski has been a raw foodist for the past 12 years. She has been fortunate enough to prepare gourmet raw meals and cater green room events for musical artists such as Deva Premal and Miten and other well known performers and teachers. Currently the Executive Assistant to the Directors at Living Light Culinary Arts Institute, Colleen enjoys being an active part of the raw food community and creating delicious new recipes in her spare time.
To contact Colleen click here

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