Elaina Love is a professional Chef and Instructor, Lifestyle Counselor and Owner/Director of the raw food store and Pure Joy Planet. She authored the raw, vegan, living food recipe book Elaina’s Pure Joy Kitchen to share her favorite recipe creations, which have also been published internationally. She is the creator of the Amazing Nut Milk Bag.

Elaina has been teaching raw food courses worldwide since 1998. She is a Chef/Instructor at the renowned Living Light Culinary Arts Institute where she has been on staff since 2000. Elaina has taught classes and provided raw food meals at many raw food events and retreats, including those for David Wolfe of Nature’s First Law, Dr. Gabriel Cousens of The Tree of Life, Living Light Internationals Raw World, The International Raw Foods Festival, The Boutenko Family and many more recognized leaders in the raw food community.

With a passion for sharing the knowledge she has attained through years of experience, Elaina has helped people throughout the country bring about positive changes in their lives. Her teaching and support empowers people to lose weight and gain energy by making positive lifestyle choices and incorporating more living, raw food into their diet.

www.purejoyplanet.com

Nomi Shannon, A.K.A. The Raw Gourmet, is the author of the best selling raw vegan book The Raw Gourmet, and co-author of Raw Food Celebrations. In 2008, Nomi received three ‘Best of Raw Awards’ for Best Raw Educator, Favorite Raw Chef and Favorite Raw Book (for Raw Food Celebrations). Raw since 1987, Nomi has been featured in Alive magazine, Get Fresh, San Diego North County Times, Galveston News, as well as numerous radio shows. Nomi offers a free online newsletter as well as a free 7 part email class called The Raw Truth at www.rawgourmet.com.

A classically trained chef, Vinnette earned a culinary arts degree from the Culinary Institute of America and is also a graduate of the host and sponsor for Best of Raw’s Truly Raw Cacao Recipe Contest #3, Living Light Culinary Arts Institute, where she now teaches Pastry Arts—Unbaked!

A chef for over 25 years, Vinnette has two culinary passions, vegetarian cuisine and culinary education. She has been Executive Chef of the Raw Food Underground, and teaches culinary arts for the Palm Beach school district in Florida.

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

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.

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.

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.

From a weekend stand on the Venice boardwalk, we’ve evolved to design our own lines, supplying a small retail shop in Santa Monica, as well as wholesale and promotional logowear customers throughout North America.

~ satisfy your hemptations ~
www.vitalhemp.com

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.