Rawsome! [antikvár]

PrefaceI V / hile living in Miami, I first tried going on a raw diet in the mid-u/\/ 1970s, having been inspired by Viktoris Kulvinskas's Survival f Y into the Twenty-First Century, one of the earliest books to advocate raw foods. But back then, the only organic produce widely available was carrots and apples, and most natural foods stores didn't carry produce at all. After moving to Colorado, when I would talk about being raw, people would look at me with blank expressions. Most had never heard of it, and they didn't think it was a good idea. "It's too cold in Colorado," they protested. "You can't live on uncooked food during the winter. You need hot, cooked food to warm you up." So, after a few months, 1 let go of the idea.Over the following years, I studied macrobiotics, herbal medicine, Oriental medicine, vitamin therapy, flower essences, and homeopathy. Eventually, 1 began to teach classes on natural medicine at institutions such as Naropa University, Boulder College of Massage, and Esalen. 1 became the herbalist for one of the nation's largest natural foods stores, and for thirteen years 1 promoted multitudes of remedies, potions, pills, and tinctures. I began a private practice and wrote scores of magazine articles and several books.During all this time, my familymy husband, Tom, and my two daughters, Rainbeau and Sunflowerfollowed what I thought was a healthy vegetarian lifestyle. We ate organic food whenever possible, though almost all of it, with the exception of the occasional salad, was cooked. As the years went by, my lovely children became complicated teenagers. I surrendered to serving whole-wheat bagels, pasta dishes, veggie burgers, home-cooked vegetarian chili, and other things I was glad they would eat. "At least it's organic!" I would say to myself.IX