DAVID KAPLAN
After observing the natural foods movement for 35 years, I am glad to see it moving back towards the ancient wisdom of the sages. Where raw simplicity is becoming greatly accepted and appreciated. Many years ago my spiritual teacher advised that it may become imperative to grow our own food and eat mostly raw. I have been planning for this to come about and it is nice to see that people are catching on for the betterment of their being and the planet as a whole.
How do you feel about raw foods integrity in the marketplace?
What has this raw cacao issue brought to the service that needs to be addressed in our community?
The issue of raw cacao demands further research. Since cacao grows in a tropical environment, it is accustomed to high, naturally occurring temperatures of 110° or higher. Compared to other raw foods, cacao may not have such a high enzyme content. Why then, should its processing be confined to the limitations of more fragile, high water content foods.
The tastiest chocolate is when beans are dried / roasted at a temperature between 100°-140°. this is generally the range of fermentation. Once you go over 140° with cacao, then you risk compromising or cooking the beans. The 110°-140° range could actually enhance the flavor, releasing healthy molecules, increasing the nutritive components. I look forward to the emerging research which I see coming into the forefront in the very near future.
We have to learn how temperature affects cacao seeds and at what temperature it becomes detrimental to the nutrients and life force.
Why do you love cacao?
I love cacao; it is sensuous and delicious, so smooth and aphrodisiacal! Great chocolate is a divinely decadent experience best shared with a partner or friend.
DIANA STOBO pictured above will be David’s associate for the recipe contest. Read more about Diana at the end of this page.
David, Why do you love being a raw chef?
I love the myriad of possibilities for creating and sharing a beautiful experience through the tastes, smells and energy of the fruits and vegetables of the divine garden – not to mention the life force and healing capacity within these perfect foods.
About David
David Kaplan became passionate about Raw Foods when his shift in diet directly contributed to his healing from a near-fatal gunshot wound 35 years ago. Since then he has created many delectable, gourmet desserts from the finest fruits, nuts and berries from around the world.
Transition Nutrition, David’s company, was founded 6 years ago so he could share his passion for premium raw foods with the world. Divine Organics and Royal Himalayan, his two brands are most well-known for their Bliss Mix, “an out of this world trail mix” and Divinely Decadent Chocolate Brittles.
www.transitionnutrition.com
Diana Stobo, author of Get Naked Fast, a guide to stripping away the foods that weigh you down,
is a classically-trained culinary artist and raw food educator. She uses her expertise as well as her
own life-changing experiences to educate and motivate others to eat for Health, Vibrance, and Beauty.
www.dianastobo.com
Diana, What do you love about being a raw chef?
I love experimenting with new raw products, superfoods, and such, making delicious and easy recipes that are accessible to everyone. It’s the raw chemistry and energetic reactions that fascinate me while finding new ways to create old classics. Food is my playground, an art form to me, I dream recipes, I can create all day long. I was a pastry chef many years ago, so sweets are my forte. I am a mother of three teenagers, when my raw creations are gobbled up by them, I know they are a hit!
