My life-changing journey with plant-based food began quite by accident. I was standing in the check-out line at a local natural foods market when I noticed Ani's Raw Food Kitchen uncookbook. I bought the book, got home, put the groceries away, sat down and read the entire book cover to cover. It made sense.
Inspired by the benefits of eating uncooked organic, plant-based vegetables, fruits, nuts, seeds and sprouted grains, I began exploring raw & living foods. This led to my enrolling in a "Living on Live Food" Chef Certification Course, an introductory raw food class taught by one of Alissa Cohen's instructors. As a result of completing that class, I returned home that evening having vowed to go 100% raw from that day forward.
I now prepare food, rather than cook it. I get substantially more nutrition by eating only organic, raw, whole, plant-based food, rather than processed and cooked food. I digest higher proportions of enzymes, nutrients, water and oxygen which are critical to remaining disease-free by eating only organic vegetables, fruits, nuts, seeds and sprouted grains. And, I have personally benefited from eating a 85-100% raw plant-based diet which has enabled me to create a vibrant, healthy lifestyle for myself and my family.
Check out the 40 Reasons to Eat Raw for a description of the many benefits of plant-based foods and raw lifestyle.
I was trained under one of the world's leading authorities on raw foods and healthy living, Alissa Cohen. Alissa is an internationally recognized author, speaker, raw food chef and consultant. I am a "Living on Live Food" certified program instructor and teacher, and love teaching my own classes. I am a certified raw food chef after completing an intensive training program at Grezzo's Restaurant under Alissa and Leah Dubois, Alissa's executive chef and co-author of Raw Food Essentials book. Grezzo's is Boston's premiere 100% raw organic vegan restaurant in the historic North End district of "Little Italy". I have also earned a Plant-Based Nutrition certificate from Cornell University and currently teach raw food classes at New Frontiers Market and the Cal Poly Osher Lifelong Learning Institute (OLLI) (San Luis Obispo), Pull Family Chiropractic (Arroyo Grande) and Harmony House Yoga (Pismo Beach).
Armed with my raw, whole plant-based foods knowledge and passion, I am inspired to teach others how they too can improve their health through adopting a plant-based food lifestyle. I believe that anyone can lose weight, heal their bodies, increase their energy and look younger by eating "raw" and exercising regularly if they just know how to prepare plant-based food meals and snacks.
Speaking of the importance of nutrition and exercising, I am an AFAA Certified Personal Trainer and a former fitness instructor at Cheryl Broughton's Fitness Edge Boot Camp. Boot Camp is an outdoor fitness/health club taught with a military flare designed to provide people with the tools to change their lives. Boot Campers are taught that it takes four things to change their body composition: 1) healthier food choices, 2) cardiovascular exercise, 3) resistance training and 4) mental focus. I was affiliated with Boot Camp from 2002 through August 2010 and am so fortunate to have trained and been mentored by Cheryl. Cheryl is the founder of Fitness Edge Boot Camp, a TV host, producer, author, motivational speaker and a co-owner of Earth Wise/Viva Nutrition Center with many years experience in the fitness & health industry.
I have found my strength and balance for living my best life through a combination of physical exercise and plant-based food lifestyle. I invite you to join me on this incredible journey toward vibrant health with raw food. Longevity is delicious!
Eat well, be well,
Betsy
Plant-Based Nutrition Certificate, Cornell University
Certified Chef, Teacher and Instructor, Alissa Cohen's Living On Live Food Program
Aerobic & Fitness Association of America (AFAA), Certified Personal Trainer
Master's in Educational Administration, California State University, Northridge
Bachelor's in Kinesiology, California State University, Chico
Raw foodies (Betsy in the middle) Student Chefs enjoying a Collard Wrap
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