Top

Episode 0071-Raw Vegan Radio-The Future of Raw Foods with Cherie Soria

May 6, 2009

Today we feature an exclusive interview with raw food author, entrepreneur, and culinary chef Cherie Soria.

You’ll Discover:
>>> Easy tips on how to prepare delicious raw food creations
>>> The truth about Careers in the Raw Food Movement
>>> The Staples in a Raw Food Kitchen
>>> How to find the Ultimate Raw Food Culinary Training Program
>>> Why Raw Food is the New Revolution

Read more

RSS

Episode 0067-Raw Vegan Radio-Raw Food In The Real World with Sarma

February 2, 2009

On today’s show, we feature an exclusive interview with Raw food author and entrepreneur, Sarma Melngailis.

You’ll Learn:
>>>The Secrets to Living Your Dream!
>>>How Sarma built the NUMBER ONE Raw Vegan Restaurant in the WORLD!
>>>Tips on Eating Raw Food
>>>Sarma’s Favorite Recipe
>>>The Impact Raw Food has had on Sarma’s Life
and MORE!



Read more

RSS

Episode 0027-Raw Vegan Radio-Growing on Sprouts with the Sproutman Steve Meyerowitz

December 2, 2006

Sproutman ImageChristened “Sproutman” in the 1970s in a feature article in Vegetarian Times because his New York City apartment was always filled with gardens of mini-vegetables. They were part of his lifetime fight against chronic allergies and asthma.

After 20 years of disappointment with orthodox medicine, he became symptom-free through his use of diet, juices, and fasting. In 1980, he founded “The Sprout House”, a “no-cooking” school in New York City teaching the benefits of a living foods diet.

Steve is a health crusader and author of 10 books including Power Juices Super Drinks, Wheatgrass Nature’s Finest Medicine, Juice Fasting and Detoxification, and Food Combining and Digestion. His most recent book is “The Organic Food Guide: How to Shop Smarter and Eat Healthier.” He has been featured on PBS, the Home Shopping Network, TV Food Network, and in Better Nutrition, Prevention, Organic Gardening and Flower & Garden Magazines. His sprouting inventions, such as the “Hemp Sprout Bag” are sold nationwide. You can visit him at www.Sproutman.com

On today’s show, Steve discusses the benefits of sprouting and dispels some of the myths regarding sprout toxicity levels. In our exclusive interview, Steve also talks candidly about his journey towards a healthy way of living. Not to be missed, Steve is down-to-earth and truly one of the great pioneers in the health movement.

RSS

Episode 0016-Raw Vegan Radio-Living on Live Foods with Alissa Cohen

July 3, 2006

Living On Live FoodsWe feature an exclusive interview with Alissa Cohen, internationally recognized writer, speaker and consultant on raw and living food.

An internationally recognized author, speaker, and raw food chef and consultant, Alissa’s devoted following includes thousands of people throughout the world who have maintained successful weight losses, healed themselves of a myriad of diseases, and swear by her simple and fun approach to fantastic health.

Cohen gained an international reputation for her book, Living On Raw Food , distributed through the U.S., Canada, England, Australia, and many other parts of the world. Covering every aspect of a living foods lifestyle, the book catapulted her into the international limelight, landing her an appearance on the Today show, The Tyra Banks show, an Ask Alissa food column, a nationally aired raw food cooking show and a worldwide following that looks to her for weight loss and healthy living advice through raw foods.

Jenna travels around the world to colleges, green festivals and health events giving film screenings and speaking about the effects of food on health. Jenna received her training through the Optimum Health Institute, Living Light Culinary Arts Institute, David Wolfe, Brian Clement, Jackie & Gideon Graff and Alissa Cohen.

Our show concludes with Carlene Jones her raw vegan weightloss program for morbidly obese individuals.

Alissa Cohen’s Salmon Pate (from the book Living on Live Food by Alissa Cohen)

2 cups walnuts
2 stalks celery
1 large red bell pepper
1 large scallion
1/2- 1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth. Serving Suggestion: Thsi can be served on a plate as is, over a salad, rolled up in a green leaf, or spread on crackers.

Fudge Balls
2 cups dates, pitted and soaked
2 cups almond butter
1/2 cup carob powder

1. In a food processor, blend the dates to a smooth pasted.
2. Add the remaining ingredients and process until smooth.
3. Remove from processor and form into round balls.

Note: These will keep for a long time in the refrigerator.

RSS

Next Page »

Bottom