- Three female fugitives wanted in New Jersey restaurant theft arrested in Illinois
- Man guilty in 2012 crash into home that injured 8-year-old
- McDonald’s: Federal complaint says company is joint employer
- T-Mobile settlement: $90M for cell phone bill cramming
- Shelter Care Ministries gets $30,000 grant
- Even more dead bees?
- Holiday travel: 98.6 million plan getaway, most on record
- Scam artists posing as utility reps, demanding payment
- Holiday mailing deadlines approach, Rockford Post Office warns
- Hispanics more than half of all renters, yet most are uninsured
Raw Energy: Transitioning to a raw food, plant-based diet
By Brenda Richter
The act of choosing what to eat expresses a level of consciousness in a being. A plant-based diet is founded on compassion and love for yourself and respect for our planet. It is a step toward well-being for yourself and our environment.
Transitioning to a raw food, plant-based diet is a process, unique to each individual, and is not an “all-or-nothing” deal.
Some people eliminate red meat, then gradually stop eating and/or reducing other meat, dairy and processed foods. Others jump with both feet in, go raw vegan in one day and never look back.
Very few people in the world are 100 percent raw vegan, so do not be hard on yourself. Find a balance that works well for you with futuristic goals, and you will see yourself regenerate and excel.
Many people have the wrong mindset in thinking that a raw food, plant-based diet is about taking things away from the current Standard American Diet. I suggest that people expand their minds and try replacing some things with better, higher-quality, organic whole foods while learning and experiencing the extraordinary changes that take place within you, as it is an amazing ride.
A raw food, plant-based diet is about quality alkaline nutrition that is easy to digest, with an improved level of nutrient absorption. The added bonuses are gourmet delicious foods with easy and quick food preparation and clean up.
Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.
From the Sept. 12-18, 2012, issue