Pro Snowboarders Gabi Viteri and Kimmy Fasani on raw and vegan diets

(Above: Priscilla Levac 2010)

The number one benefit in eating a plant-based diet is digestion; by having proper digestion we’re able to absorb nutrients better and therefore recover a lot quicker from workouts and injuries. Not to mention the energy and vitality we get from the absorption of all the minerals and vitamins from living foods. And by eating Whole Foods (verses processed foods), our body recognizes the food and knows exactly what to do with it. It also takes an enormous amount of effort for our body to digest meat and it creates a highly acidic environment, which can lead to serious problems and diseases.

It means so much to me to see these two celebrated Pro Snowboarders Kimmy Fasani and Gabi Viteri thriving on this diet. They are both such positive role models and they impact so many young girls out there. This is more than living a healthy lifestyle, it’s about living a “responsible” lifestyle.

Of all the different dietary options out there today, why did you choose to go Raw/Vegan?

           KF: The saying, you are what you eat is something I truly believe in. I choose to eat healthy because that’s when my body performs at its best. I don’t maintain a fully raw or fully vegan diet year round but I do believe in incorporating raw foods and eliminating dairy at each meal. Not every body is the same, but for me I find that the more whole foods I put in my system the better it operates on and off the hill. During the summer I love experimenting with raw recipes and find that my digestion works way more efficiently with fresh veggies, fruits, and nuts.

       gabi_screen_grab   GV: The reason I chose this route of health is after some friends had brought to my awareness of what exactly was in the food we were eating, and the whole industry behind it. Its horrific and it is easy to play the whole out of site out of mind game. But after I saw enough of what was happening I became more conscious of where exactly this was coming from that I am about to put into my body, what animals have suffered and what bad energy I am about to put into myself. I also found that after I went vegan for a while my body felt different, and I had way more energy. I actually realized how sick and low energy I use to feel when I would eat dairy products per say.

What is the biggest misconception you’ve heard/read about being raw/vegan?

           KF: The biggest myth about eating raw and vegan is that nothing will taste good prepared this way. When the food is made with love, care, and the proper ingredients, it can be more flavorful that most processed foods.

           GV: The biggest farce of course is people telling me how I am an athlete and need more protein, how our bodies need these foods to survive etc. etc. What is actually amazing is I can say now that I don’t get nearly the amount of grief I use to, its almost like the population is actually growing into this new way of eating and more people are becoming aware, I am starting to relate more to people rather than having to explain myself and the benefits and actual facts and not just what people think to be true. I feel people are actually starting to find out the true facts and become aware, and it is now getting so much easier to find food to eat even while traveling. [Read more...]


Last night’s raw Holiday Workshop at Kitchen Quickies

I just want to say thanks to all the ladies who joined us last night for our Holiday’s workshop. I think everyone loved the food and most importantly they feel like they can easily make it at home. One lady even commented that this was the best pumpkin pie she’s ever had in her life! We also made Carrot Cake, Chocolate-Mint Patties, Christmas Chocolates and Caramel Apples. It’s so awesome to have healthy alternatives for sweets, now we can have our cake AND eat it too!

Thanks to my friend Elise Aspa for assisting me and big thanks to Kitchen Quickies!!



Karen McGregor “Ignite Your Life Purpose” Retreat

What a great weekend! There is nothing more fulfilling for me than to be preparing food that nourishes the body and souls of people. It is my way of nurturing them and expressing my love. When Karen McGregor invited me to be a part of her retreat she said it was really important to feed her guests plant-based food. This would allow them to be in their body and go into their heart to connect with their life’s purpose. It was pretty amazing to watch and feel the energy in the room as people were shedding some layers and uncovering truth. Karen’s work is really powerful and much needed in our world. My goal was to make the food as healthy and yummy as possible. On the first day I served them a warm curry-yam stew with raw almond “toast” for lunch. For dinner we had a raw mexican fiesta with chocolate cake and caramel sauce for dessert. On Sunday I prepared some delicious spring rolls with my favourite ginger dipping sauce and we had cheesecake with double berry sauce to top it off. Everyone loved the food!

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Our Raw Wedding

Stephen Wilde Photography

I wanted to share with you a brief summary of our special day. Crispin and I really cared to be surrounded by nature and to keep everything as authentic as possible, so as the food! My good friend Sarinda prepared all delicious raw food for dinner, and that was a way for us to express our love and gratitude for everyone we love so much. Her daughter Jaya was also there to help, isn’t she sweet!

Our menu: Rooted Love Beet Ravioli, Thai Summer Rolls, Spicy Green Wraps, Rainbow Wraps, Blissful Bite Of India and Flatbread Pizza. For dessert we had three different kinds of mini cheesecakes; Chocolate Black Forest, Strawberry and Blueberry Acai. Unfortunately I don’t have the recipes but you can visit Sarinda’s website at

Our friends and family really appreciated the food and everyone was glowing! For us that’s really what this day was about; a celebration of love. Because without our people, we wouldn’t be who we are today.

This was the most beautiful day of my life – powerful and timeless.

“All we need is love”




Proposition 37 – Right to Know What’s in Our Food


Vote YES on PROP 37. This gives us the right to know what is in our food. Ever wonder, then not know where to go to find out? You should just go the the label. Pesticide and junk-food companies say it’s too costly to add another label to their products Yet spend millions of dollars trying to convince us otherwise. Their greed and hunger for financial gain puts our health at risk. So, proposition 37 requires food companies to label their food products with all ingredients including GMOs, which are currently not indicated.

Since the whole point is to know and like what is in our food; if the label provides us with information we don’t know or like we’re probably not going to eat it. Companies have to know this and hopefully, with the approval of Prop 37, will push them towards removing chemically processed/ genetically engineered ingredients. Then, they won’t have anything too scary for us to read or try to understand on those shinny new labels.

50 countries around the world already provide their consumers with said information. As Americans, choosiest of the choosers, we have to right to make fully informed food choices. Vote YES on Prop 37.

For more information on Prop 37 go to:
Huffington Post: What is Proposition 37?

LA Times: Would Proposition 37 Really Tell, or Cost, Consumers More?


Tap Water vs Spring Water

We are so fortunate to have abundance of pure water yet most of us don’t realize the importance of it. I’m talking about “pure” water, not tap water. I used to think filtered tap water was great but I wondered why I could never drink lots of it in a day, I felt bloated and couldn’t meet the minimal requirement my body needed.  Crispin felt like no matter how much water he drank, he never felt hydrated, and often got headaches. Two years ago we started collecting spring water and that changed everything for us; it’s much easier to swallow, it feels light and almost “invisible” in the tummy. We feel so much more hydrated and energized, and the taste is fresh and pure. We now can’t go back to tap water because we can feel the difference right away, and that’s what makes us realize how important “living” water is for our health.

In his book “High Frequency Food“, Lee Bracker discusses how “the body behaves as an environment devastated by drought when infused with tap water” because tap water has been degraded by pipe lines, uncool temperatures, and chemicals like chlorine that compromise the structure of it. In a way, tap water is almost like processed foods. It is not completely bioavailable to the trillions of cells in your body, leaving your thirst un-quenched and your body needing more. Check out his book to learn more about the benefits of pure spring water versus tap water here.

Are honey bees about to be extinct?

I LOVE my honey! I love it in my tea in the morning and I use it for many raw desserts. But I had been wondering about the negative impact of the over consumption of it, and I found this important information that makes me think twice; Bees are an extremely important part of our ecosystem and the depopulation of bees could have a huge impact on the environment.

“Albert Einstein once predicted that if bees were to disappear, man would follow only a few years later.”

Please read this article for more information and learn about how important the bees are to our ecosystem!


Serena Williams Wins Tennis Title on a Raw Food Diet

Serena Williams supercharged from that raw diet!


Who says athletes need “animal protein” – it’s a MYTH. Serena Williams, American tennis champion and raw-vegan food dieter, beat the world’s top-ranked player, Victoria Azarenka, last Sunday to win the US Open women’s singles title. I truly believe that her raw diet that she had switched over to in support of her sister, Venus, earlier this year has helped play a role in her success.  It’s exciting to see professional athletes starting to come out and talking about their choice to convert to a raw food diet. “Even though I’m 30, I feel so young,” Williams said. “I’ve never felt as fit and more excited and more hungry.”


Brazil Nut – Vanilla Ice Cream

This is my favorite ice cream! LOVE the taste of brazil nut milk. This recipe is from “Raw For Dessert” of Jennifer Cornbleet.

2 Cups Brazil Nut Milk (see below)
1/2 Cup Cashews, soaked for 8 to 12 hours
1/2 Cup Agave
2 Teaspoon Vanilla Extract
2 Vanilla Beans
1/8 Teaspoon Salt

Pour 1/2 cup of the brazil nut milk and all the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups brazil nut milk and all of the agave, vanilla extract, vanilla beans, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in a ice-cream maker and freeze according to the manufacturer’s directions.

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CHEF to MARKET – The Power of Local Farmers and Community

Yesterday was the weekly farmer’s market in Squamish and I was invited to demonstrate how to create a raw nutritious meal using ingredients available to buy at the market. I made a zucchini pasta with marinara sauce, which turned out amazing! I’m giving props to the farmers for providing the most tasty and fresh produce; it really takes a dish to the next level – for taste as well as nutritious value.

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