Dorit Dyke (Episode 18)

July 21, 2006

Dorit DykePremiumOur calls of the week feature Andrew Fields (attorney in the Andressohn’s law suit- Donations to the family can be made Here and Tonya Kay (star of upcoming reality series “Who Wants To Be a Superhero” and “America’s Got Talent”). We also feature an exclusive interview with Dorit Dyke, author of “Celebrating Our Raw Nature”. Dorit discusses our connection and relationship with food, the sacred art of eating, and the human connection to our food source. If you would like a free coy of Dorit’s book, please make a donation to Raw Vegan Radio. We will send a copy of the book to anyone who contributes $50.00 and above as a thank you for your support.

Dr. T. Colin Campbell (Episode 17)

July 10, 2006

The China Study

PremiumT. Colin Campbell is a Cornell University professor and an outspoken vegan. He also authored “The China Project,” a series of academic papers intended to prove that the Chinese (particularly those who don’t eat meat, or rather can’t afford it) have a healthier diet than Americans. Raised on a dairy farm, Campbell is now an anti-milk activist as well, arguing — despite a lack of scientific consensus on the subject and a paucity of evidence — that milk causes early-onset puberty in young girls.

Much of Campbell’s objection to a non-vegetarian diet stems from his concerns over the presence of dioxin in meats. Good thing, then, that Campbell is Chairman and CEO of Paracelsian, Inc. His company sells testing equipment and methods for detecting dioxins, and is actively pressing the case for its own dioxin screening tests to be adopted as the national standard. Much of the company’s profit, though, seems to derive from its “natural foods” side business, which operates under the name “New Century Nutrition.” New Century’s web site is hosted by Jeff Nelson’s “VegSource” empire.

Our exclusive interview with Dr. T. Colin Campbell includes topics such as the nutritional findings of the “China Study”, the need for vitamin B-12 in vegan and raw vegan diets, the health benefits of the raw vegan diet as compared to the vegan diet, and if our diet choices can reduce risk of disease.

Alissa Cohen (Episode 16)

July 3, 2006

Living On Live FoodsPremiumWe 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.

Cohen’s deep knowledge and enthusiasm for food as a life-promoting experience has attracted major media. Since appearing on NBC’s Today show in August 2005 as a nutrition expert, promoting the benefits of raw food for its “10 Secrets for Staying Young” segment, Cohen has appeared on numerous television and radio shows as well as magazines and newspapers in the U.S. and abroad.

Cohen also advocates the benefits of raw foods through speaking engagements and her multimedia website,, which displays the before and after photos of clients who have lost weight and kept it off through Cohen’s raw foods–based program.

Cohen’s book is the most comprehensive, accessible, and practical book on raw food ever to come into print. Aimed at a mass audience, Cohen’s recipes are user friendly, cognizant of modern life’s time constraints, and require only common household appliances such as a blender or a food processor. Most of all, the recipes celebrate food that gives us joy beyond the moment of consumption. Fashioned with Cohen’s sense for combining food textures and flavors, these dishes look great and taste delicious… The book, first published in 2004, is now in its fifth edition.

Cohen is an high-energy enthusiast who has proven marketing success. Her bright personality, entrepreneurial drive, and ability to convey the ease and effectiveness of her raw food recipes has attracted media attention as well as a loyal following. She has launched herself, her book, and her raw food training services largely on press, word of mouth, and the effectiveness of her multifunctional, sophisticated website,

Cohen currently certifies teachers in her Living on Live Food Program. Classes are held in her Maine center as well as in California, England, Australia and other areas of the world. Cohen opened Grezzo restaurant in January of 2008. Grezzo is located in the heart of Boston’s historic North End (known as “Little Italy”). Grezzo is Boston’s premiere 100% raw organic vegan restaurant.

Cohen’s passion for healthy living has also led her to create her clothing line, Live Juicy Eat Raw, made of Fair Trade, Organic Cotton. Cohen is also a Certified Fitness Trainer, Nutritional Consultant and Mind-Body Therapist.

Alissa will provide insight regarding her journey towards following a raw vegan diet and developing a raw food chef cerfitication class. In addition, this show features Jenna Norwood ( briefly discussing her upcoming “raw” documentary “Supercharge Me…30 Days Raw”.Jenna Norwood’s independent film, “Supercharge Me!” won “Best Documentary” at the Tofino Film Festival in British Columbia, “Best Motivational Film” at the Raw Film Festival in Hollywood, CA and was a finalist for “Best Florida Film” at the Central Florida Film Festival. The movie was also an official selection of both the Utopia Film Festival and the Sarasota Film Festival (where it sold more tickets than any other film). The documentary, inspired by “Super Size Me,” is Jenna’s first feature film.

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.