Elizabeth Fraser, owner of Girl Gone Raw
SRG: How do you define “raw food”?
EF: The raw & living foods lifestyle is fun, tasty and simple: it entails eating a diet of fruits, vegetables, nuts, seeds & sprouted grains–and nothing heated over 118 degrees. The food is creative, colorful & beautiful.
SRG: What are the health benefits of eating raw foods?
EF: There are so many benefits to eating a high raw vegan diet! A few of them are weight loss/balance, increased energy, mental clarity, clear skin, and overall improved health. It is also a very environmentally friendly way of eating because raw food consists of mostly fresh produce or bulk foods that require little to no packaging, which means less waste & more composting. Growing organic fruits, veggies and grains also requires less resources than animal agriculture and processed foods, and it is great for the soil and the air. A raw food diet is better for us & the planet!
SRG: What’s your favorite raw food recipe?
EF: I have a lot of favorite dishes, but at this time of year, I love a bowl of warm raw vegan chili topped with a little macadamia nut cheese. Here’s the LINK for my recipe! 🙂 Enjoy!
SRG: Where do you shop for raw foods in the winter when we have less access to locally grown produce?
EF: I shop at all kinds of places … at the Portland Food Co-op where I can order from local farmers twice a month & get great deals on bulk items like nuts, dates & grains, I shop at the Winter Farmers’ Market where you can get a surprising amount of great local produce, I shop at Whole Foods for a great selection of organic fruits and veggies & I shop at Rosemont Bakery across the street from my home & raw food kitchen on Munjoy Hill.
SRG: How and when did you start eating raw foods?
EF: I read an article about raw food in 2008 & from that point on raw food kept coming up for me, so after buying my first raw food un-cookbook in June of 2009, I decided to try raw food for 1 week. I was really resistant at first, but after 1 week something clicked & I was hooked–I felt lighter and more connected to the planet & my environment than ever before–and I haven’t looked back. Raw food has changed my life in so many ways: I lost 18 pounds in 2.5 months & my weight has been stable for the first time on years and I have a new found passion for playing in the kitchen!
SRG: Anything else you think we should know?
EF: Raw food is so much more than eating carrot sticks & salads! There is a raw food dish that rivals any cook food dish you can think of … pizza, lasagna, tacos, stir fry, brownies, you name it! The other thing is that while raw food is never piping hot, it can certainly be warm, & with the Winter season upon us, I enjoy lots of delicious warm soups & stews to help me stay cozy.
Elizabeth Fraser is a living foods enthusiast and a painter from Portland, Maine. She graduated from Alissa Cohen’s Raw Food Chef & Teacher Certification program and been offering classes and coaching programs from her kitchen/studio on Munjoy Hill for the past two years.
This is a great interview. Very encouraging and may help folks to incorporate more plant foods into their diets!