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 meet the chefs
Chef Mia
Before I started the new way of eating and thinking, I had read many personal accounts of individuals whom had healed a broad array of illnesses, many of which were symptoms I experienced with my Traumatic Brain Injury (TBI). One day, I would like to announce that this lifestyle not only heals hypertension, diabetes, cancers, chronic fatigue, and Multiple Sclerosis, but it also heals traumatic brain injury. And if I am not able to say that... maybe it will simply reduce the likelihood of those of us with brain injury to contract Parkinson’s, dementia, and seizures; now considered normal amongst many TBI recipients. What I enjoy most about being raw... I was enjoying a career in the field of computers at the time of my accident and the injury provided many challenges; a particularly devastating loss was my ability to troubleshoot and solve problems. I started my raw experiment in July 2006 and was on nearly 100% organic live vegan foods by the end of Dec 06. With a prolonged stint (5 months) at the nearly 100% level, I started to notice significant differences. And by May 2007, I noticed an unstoppable creativity pop up. A few months later, I started being able to figure out some things on my own (prior to this I would have to call my sister or my mother to help me figure out what decisions to make and how to proceed). I found myself listing tasks that needed to be done, being able to prioritize, find solutions on my own, and follow through. It felt as if I just “knew” what to do- so I did it. The business of dalene’s was born out of that. After one year on live organic vegan food, I cannot claim to be healed of TBI (yet!), as I am still experiencing debilitating periods (albeit gradually lessening in frequency). What I can share is my personal experience and the profound difference in my ability to relate to my world as a result of starting and maintaining an organic raw vegan lifestyle. My Favorite Recipe...
Chef Diane Hello, my name is Diane. I am affectionately known as the “Raw Aussie.” I was born in Australia and am currently living with my husband in the Pacific Northwest. I have three wonderful grown children and a 2-year-old grandchild, who is, incidentally, being raised on raw living foods. First of all I want to say that I am not new to raw. I discovered the raw diet 6 years ago. However, after many attempts at various degrees of raw, I finally made the commitment to 100% raw and living food in the beginning of February 2007. Words cannot describe how happy I am because I have finally come to the end of my struggle. I figured out the reason I couldn’t stay raw, why my percentage of raw to cooked would drop in favor of the cooked especially when under stress, and why I found it so difficult to recover and go back to a predominantly raw diet. The reason I struggled so much staying Raw was that I was highly addicted to cooked food, especially starch. I had to go completely off it. It took two weeks for the cravings to wane and after one month they were all but gone. I have no desire to go back to cooked food and I am completely satisfied and delighted with my raw diet. I have had to make many adjustments both psychologically and physically while organizing a daily routine in order to stay “all raw” while living with a family that eats the Standard American Diet (S.A.D). I am here to tell you that it can be done! Since going 100% raw I have lost 65 pounds and energy levels have increased. My eyes and skin have cleared and my digestive problems plus chronic Asthma and bronchitis have completely gone away. Moreover, new and wonderful doors have recently opened to me that have led me on a very exciting and unexpected path. I have made some wonderful new friends since I went “all raw.” One such friend, Mia, the founder of dalene’s, instructed and certified me as a raw chef, coach and teacher. I am now working with Mia and the other brilliant raw food chefs to bring raw food into the community by catering, teaching classes, putting on banquets, private in-home food preparation, and the loftiest goal of all, to open a raw restaurant on the East side. I am also in the process of writing a book detailing the experiences of my raw journey in the hopes of supporting others going through similar trials to mine. What I like most about being “all raw” is that not only do I feel amazing as I transform into the whole and healthy person I was born to be, I get to eat the best and most delicious food on the planet! After ridding myself of the addiction to cooked food, I found a new appreciation for fresh living foods instead. My favorite raw dishes are Spaghetti Marinara, Nori Rolls, Collard Garden Roll Ups and great big salads with a simple dressing of lemon juice, olive oil, sea salt and spices. It really is hard to name favorites as I have so many. However, the ones I mentioned are the ones I tend to make the most. I am the only one in my family that is wholly raw, but slowly and surely I am making an impression on them. I have notices that they are making little positive changes in their food choices. It is amazing how joyfully setting a good example can affect the lives of the ones I care about. As I continue to eat live, organic and vegan, I get a little happier, a little prettier, and a little healthier each day. Let’s do it together! Peace, Good health and love to you all.
Chef David
What got you into raw foods?
"I got into raw foods because I am interested in bringing out my full potential."
"As 2002 arrived, I had been eating cooked foods for 30 years, enjoying my wide selection, decadent standard American diet. I thought I knew how to take care of myself and believed I was doing so because my bread was whole wheat, my dairy was organic and the grill was packed with protein. Salads were made twice a week and my choice of alcohol was of higher quality than most inexpensive brands, and I believed the milk chocolate I was eating increased my serotonin level (my happiness). I had the thought that I wanted to live 80 years and continue the habits of this lifestyle."
"Then, 6 years ago, I began to think about how the human body was designed and started reading more nutritional books and food labels containing nutrition facts. I became very interested in how the body works, specifically, how the nutrients affect body function. And, in October of 2006 I discovered the RAW Network of Washington and discovered a unique lifestyle."
What do you like about being raw?
"I like being raw because I have an abundance of energy, my system is running smoother than ever, and I feel like I am doing everything possible by choosing the most pure nutrient dense foods available and also that I am supporting the organic farmers and other consciously aware businesses."
Your favorite recipe or thing to eat?
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My two favorite things to eat are also the base of my diet:
1) My own recipe - Hemp Seed Cacao Pudding and "My Hemp Seed Cacao Pudding recipe is one of the most nutrient dense foods and is very high in antioxidants."
"I like green smoothies because they are full of Chlorophyll and are alkalizing to the body."
David’s favorite Green smoothie recipe
Gift cards also available. |
I started eating live organic vegan foods as an experiment to see if it could heal my traumatic brain injury (TBI). And if I could not completely heal it, find out what mental abilities I could get back. And if my mental abilities stayed the same... then, to find out, how healthy could I get? If nothing else, I would settle for losing the 50 pounds I had gained in the 5 years following my life changing accident (July 2001).
