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Join Marie Larsson and Robin Keiko Gregory as they 'go beyond Raw' with Raw Guru Dorit, (Author, Celebrating our Raw Nature, Radio Show Host of Recipes For Life, Founder of the Raw Food Festival and the Green Lifestyle Festival, and Life Skills coach). Discover:Regaining your powerRediscovering your inner wisdomDiscover your relationship to food; [Read More]
Question:
There are people that will eat any kind of meat. They don’t care about where it came from, how it was killed, and so on.

Then there are omnivores that try to go organic, but that’s limited.

Then there are “vegetarians” that eat fish (meat, no argument there), and/or eggs and dairy, (whatever).

Then there are “true” vegetarians, I guess (plant substance only).

Then there are “vegans” (organic uncooked plant substance).

Is there anything beyond that? What’s the purest, most ethical way that I could live without harming animals? I mean, no processing, transportation, oil consumption, packaging, warehouses, “organic” clothing made in factories, and on and on if you get my meaning. Even Buddhist monks have to destroy animal habitats to build their temples and grow their plants. What’s beyond that?
Here’s the thing. I’ve been an on and off vegetarian for several years. Every time I associate with different people’s ideas about various degrees of what it really means to be a vegan or vegetarian, or whatever, I am still faced with the same moral dillema of the fact that the society I live in needs to destroy animal habitats no matter what I eat. I have no problem eating free range meats sometimes, but everytime I go back to trying to be a vegetarian, I can’t help but contemplate on these things. That;’s why I have always avoided vegetarian groups, which might explain why I don’t know the various terminologies.
Even when I ate only organic fruits and vegatables for over a year, I remember riding my bike to the health food store. I saw several road kills, and couldn’t help wonder how many animals were killed by all the trucks that delivered the food I was eating. Then I would start to think about my bike being made in a factory, the land that was cleared for the factory, the road, the vegetable farms, my house. I always feel like I’m contradicting myself if I can’t go 100%.
Yes, that’s it, “gatherers”, I want to live like this, are there any societies I could live in that live like this? Not meaning with tribes but with intentional living, do people do this, just leave society and live with nature?


In summer 1986 I went to my first Thai restaurant with my friend Andrew who was born and raise on the main island of Hawaii, Oahu. Since I was vegetarian he took me to a chic Thai restaurant in Waikiki, and this was easily a few years before thai food had become a buzz word here on the mainland. To me the only way to describe the multi taste palate of Thai cuisine is synaesthesia….. In this video I also give you a second demonstration of what I consider to be the easiest way to open a young Thai coconut— Also in this video I furiously throw together this soup with no plan other than having soaked Irish Moss and knowing that I want to end up want end up with something resembling a healthy good tasting thai soup: the cast of food in this celebration in order of appearance is: soaked Irish Moss content of one young Thai coconut chaga tea ginger garlic schizandra berries celery cilantro dandelion greens cumin tumeric Nori flakes Dulse Flakes kelp powder maca a ceramic bowl made by Valya Boutenko


This is one of the best raw food recipes ever, and it is my creation; and Im not just saying that because it’s mine…… every time I take this recipe out to meet-ups or where ever: people flip out…. I call these onion pakoras… or onion pakodas… Onion Pakoras ((pakodas) are an indian dish, and they are usually “street food” in India; here in the west they are often served as an appetizer at an Indian Restaurant ….. The reason it is spelled two ways is BOTH (spellings) are correct for the same dish (India is a big country with probably as many dialects as China)… This dish when not made raw and served in the traditional Indian manner is essentially a deep fried onion fritter or croquette— If you want to serve this with an amazing dill sauce which will complement the spiciness of the the pakoras, and as well is a perfect ayurvedic compliment here is the recipe: Braggs Apple cider vinegar garlic ginger celery sunflower seeds ( soaked or unsoaked) pinch of salt dill blend till creamy this is an absolutely satisfying transitional recipe if you are having problems staying raw… warning: very decadent

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