- Rauner to Smiddy: No debate for you
- State Roundup: Moody’s: Regardless of reform, Chicago pension will grow for years
- State Roundup: State could see up to $500 million in unexpected revenue for current FY
- Tax revenues up, Rauner to restore $26 million ‘Good Friday’ cuts
- First Friday Lineup: May 1
- State Roundup: Former governor Walker passes away
- Mayors decry local funding cut proposal, say expect cuts to services
- Senate rejects bill to ban smoking in cars with children present
- Mayors warn of critical cuts if funds are reduced
- Rebuilding Rockford
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