Tim’s athletic endeavors have been featured in GQ Magazine, the Wall Street Journal, VegNews, and the London Guardian. In January 2009, Tim was featured on the Food Network show My Life in Food.

Visit his site:  RunningRaw.com

to learn more about Tim and his Running Raw Project.

Tim VanOrden’s Mainland Raw Evening Events  (Raw Foundation – Coquitlam)

About “Thriving on a Raw Diet”:

Here’s your opportunity to meet Tim and see how he’s thrived on a raw food diet while being an athlete.

In this talk, Tim puts forth a new definition of Health; beyond the absence of disease and into the realm of  THRIVING.  He’ll touch upon the power of a raw vegan diet and how transitioning to this lifestyle will open new possibilities for your life:

Is a raw vegan diet healthy long term? Can you eat this diet without supplements and “superfoods”?  How do you get enough protein? How much fat should you consume? What about vitamin B12? Will one become too thin on this diet? Does this diet work in cold weather? How do you transition to this diet safely? Are some people genetically designed for cooked foods and animal products?

Topics of Discussion:
•  Surviving vs Thriving
•  Community Acceptance
•  The Dangers of Dietary Dogma
•  Various Raw Diets Compared
•  Raw on a Budget
•  Nutritional Needs
•  Carbs, Fats & Proteins Explained
•  Diet & Genetics

Here’s what people are say in about  “Thriving on a Raw Diet”:

• “Tim is really amazing, and so knowledgeable. Every time he speaks, he is just more enthusiastic, positive, athletic, empowered: – Karen in Chicago

• “Great motivational speaker who truly is a champion for the raw food lifestyle. He has taken the vision of what raw foods can really do for people to the next level.” – Hope in Kansas City

• “He is a good speaker and definitely can talk to those who are active and into peak performance, as well as those that are wanting to have more information on raw foods from a very compelling and inspiring perspective.” – Clive Langton, RawBC

Click here to learn about our VIVA-Raw Potlucks

Sunday, August 15
Doors open at 5:30 p.m.
Potluck Welcome, Blessing and Food Sharing will start  at 6 p.m.  Presentation at 7:00 p.m.
Location – Craigflower Room
Esquimalt Recreation Centre, 527 Fraser St.

Cost:  $5.00 to $3.00 per adult – Sliding Scale.

[ 1/2 the proceeds of this potluck go to the  Running Raw Project ]

Everyone is welcome to attend. Curious or new to to the Raw Food Lifestyle?   Come and experience a wonderful assortment of delicious raw vegan foods! RSVPs are not required.  Bring your family and friends

**Due to the popularity of our guest speaker we will be changing from our sit down dinner to a reception style gathering instead.**

Potluck Food: Attendees are encouraged to bring raw vegan food which is easy to handle or hold, preferably using organic and local produce / ingredients.    Please bring serving utensils for  your potluck  food offering and an ingredients list for the food brought (to help people with allergies or dietary sensitivities / restrictions. )  Ionized water  will be provided by Moneca Gabriel.  If you would like to find out more info about ionized water, she can be contacted at  msmoneca@shaw.ca

Since this is a reception-style gathering instead of our usual sit-down dinner, VIVA-Raw will supply paper plates, cups, napkins and forks.  Please feel free to bring your own own eating  utensils.

VIVA-Raw Potluck with Tim VanOrden Event Poster

Drop-in Rawsome Kitchen with Jim Maurice (Salt Spring Island) –  Thursdays,  Sept 2, 9, 16, 23 & 30 – 11 a.m. to 3:00 p.m. – DROP-IN (flyer) now includes September

Through September, every Thursday, the Rawsome Kitchen will be open. Shots of wheatgrass from Salt Spring Island Wheatgrass; Green Smoothies;  Chilies;  Soups; Pizzas; Salads; Crackers; Pates; Ice creams and Chocolates.  ALL RAW (may contain nuts/seeds-wheat-free) – ALL RAWSOME

Take Out Lunch – Sidney Area with Jennifer and Joslynn – Fridays,  Sept 3, 10, 17 & 24

Take Out Lunch Menu (delivered right to your office); Jennifer and Joslynn are happy to announce their “take out” HEALTHY lunch menu which they  offer on FRIDAYS; Orders can be placed up to and including 10:00am on Friday morning.  You can order by either of the following methods: Email: info@jjlivingraw.com Phone: Joslynn @ 250-656-9793 or 250-886-9784

Info:  http://www.jjlivingraw.com/products-services/take-out-lunch-menu/

Raw Chocolate Demo with Liz Forrest (Nanaimo) – Saturday, September 11, 11 a.m. to Noon

Come and see how EASY it is to create healthy chocolate in your own home with minimal equipment!  Location:  The Vitamin House, # 3, 6894 North Island Highway; Dickinson Crossing

Survival Workshop With Jim Maurice -  Sunday September 12th – 1-4:30 p.m.

How to survive one week on raw food with easy recipes and menu planning. Enjoy a 7-course meal, receive handouts and recipes, and watch food-prep demonstrations.  $61.60 (HST included) per workshop or $117.60 (HST included) for couples.  Location:  854 Long Harbour Road

Registration / Info:   Jim at (250) 537-2048 or email rawsome@shaw.ca.

Information: Website: Raw Nanaimo or raw.nanaimo@gmail.com

Intro 2 Raw Food with Green Kelly (Sooke) – Thursday Sept 16th, 7:45pm – 9:00pm

Learn the health benefits of vital eating & reap the REWARDS!!!  Location:  Ahimsa Yoga Studio – 6653 Sooke Rd. (250) 642-YOGA (behind “Sea Of Bloom Flowers”) info@ahimsasooke.com,  Cost: $20 – $30 (sliding scale)
Demonstration & Tasting: Creamy Carrot Ginger Soup; Vegan, gluten free & sugar free! Topics Covered: • The Fundamentals Of A Raw Food Diet • Health Benefits & Precautions • How To Run A Raw Kitchen • Sprouting & pH Balance
• Taking It One Day At A Time; Enjoy take home charts, recipes and a feeling of BLISS! Snacks & treats will be present for purchase.

Registration / Info:  Kelly Proctor (778) 425 – 2278 or greenkelly04@yahoo.com

Talk and Demo at Nanaimo Metaphysical Network Meeting with Raw Rose (Nanaimo) - Thursday, September 16  7-9:15pm

Unitarian Hall, 595 Townsite at Millstone, Nanaimo.  Everyone Welcome.   By donation.

Info:      http://www.nanaimometaphysicalnetwork.org or (250) 753-2110

“Mexican Fiesta” with Jennifer and Joslynn (North Saanich) – Friday,  Sept 17 from 6:30-9pm

Come and enjoy a living raw meal prepared for you restaurant-style!  Includes 4 courses (beverage, appetizer, entree, dessert), recipes via email, and lots of support and guidance.  Cost $45.  HST will now be added (12%).

Reservation / Info: Call 250-656-9793 or 250-886-9784 to reserve or  email info@jjlivingraw.com.

Raw Food at Work and On The Run (Nanaim0) – Sunday, September 19, 2010,  1 – 3:30 p.m.

Quick, easy recipes for breakfast and lunches you can take with you or prepare at work;  What to buy, where to get it, how to prepare it and how to pack it.  Preparing your kitchen – things to stock up on and things to get rid of Cost:  $40.00.  Location:  Nanaimo, location to be announced

Registration and Info: Diana Marchand at rawgoodsdiana@yahoo.com or 250-756-6332  http://rawfoodsmadesimple.com/

VIVA-Raw Potluck  (Esquimalt) – Sunday, September 19

Come join us for a wonderful potluck of delicious raw vegan food.  Speaker Details:  TBA.   Location will be the Esquimalt Recreation Centre, 527 Fraser St.  Pioneer A + B.    Doors open at 5:30 p.m.;   Potluck Sharing at 6:00 p.m.  Speaker Presentation at 7:00 p.m.  Cost:  $5 to $3 (Sliding Scale). 

Info:  http://vivaraw.ca or Linda at (250) 380-6383

Uncooking Class with Raw Rose (Parksville) – Tuesday, September 21, 6 – 9 p.m.

Lots of info, recipes and samples of Savoury Carrot Soup, Crackers (& dehydrating info), Not Egg Salad on Greens and Fruit Crumble.   Location:  Oceanside Art Gallery, 133 McMillan St., Parksville.  Cost: $45 includes HST,

Reservations / Info:   Rose at 250 334-2251 or email Rose.

“Chocolate Making Workshop” with Jennifer and Josylynn (North Saanich) -  Friday, Sept 24 from 6:30-8:30pm

Come and learn how easy and quick it is to make your own healthy chocolate!  No dairy or processed sugar added.  Cost $45 (please note new price).  Includes hands-on instruction, the chocolate that you make and recipes.  HST will be added (12%).

Reservation / Info:   Jennifer at 250-652-1051 or 250-589-3354

NOT A CAFE Inspired Dinner at Rawsome Kitchen (Salt Spring Island) – Saturday, Sept 25 , 7 – 9 p.m.

A Japanese Inspired Raw Feast:  Moeko’s LAST Dinner

Enjoy an extravagant 5-course Japanese-Inspired raw gourmet meal conceived and presented by our Japanese apprentice, Moeko, before she returns to Japan.

Reservations and payment are required in advance by email: rawsome@shaw.ca Seating is family style. Location: In the Rawsome Kitchen at 854 Long Harbour Road.    Cost:  $39.20/person (HST included)

Additional Info:  http://www.rawsomelivingfoods.ca/comingevents.html or (250) 537-2048

Re-Shape Program with Gaia’s Living Foods and Osheanik Fitness (Victoria) – September 28

The Re-Shape program provides you with 8-weeks of personal training (3x/week), and 8 hours of raw food and nutrition workshops.  Cost:  $550

Info / Registration:  http://osheanik.wordpress.com/ or Shawna at 778-433-1053 or kenyonfarm@gmail.com

Organic Islands Festival and Sustainability Expo

Main Stage

Sunday, July 11 , 1:30 p.m. to 2:15 p.m.

Panel:

Clive Langton,  Raw BC

Jennifer Wear,   J & J Living Raw Foods

Stewart Blaikie,  Love Your Liver

Shawna Barker, Gaia’s Living Foods

Moderator:

Anthony Sanna,   VIVA-Raw

Bios for Raw Food Forum:

Bio for Anthony Sanna:

Anthony is the Guest Speaker Liaison and Host of the monthly VIVA-Raw potluck and the Sales and Marketing Manager of the Ambrosia Conference and Event Centre.

Anthony believes that our food choices directly impact the health of our body and spirit as well as the health of the planet; Food affects mood, energy, cravings, clear thinking, sex drive, sleep and overall health. Healthy eating is well being. Diet and Nutrition are the key elements to achieve and maintain optimal health.

VIVA-Raw is dedicated to the education and promotion of healthy, raw, unprocessed plant-based food choices. The Ambrosia Conference and Event Centre is an avid supporter of local community businesses, farmers, and the Vancouver Island Community.

Wednesday, July 7th
Doors open at 5:30 p.m.
Potluck Welcome, Blessing and Food Sharing will start promptly at 6:00 p.m.!  Presentation at 7:00 p.m.
Location – Lounge, Archie Browning  Sports  Centre
1511 Esquimalt Road (by Esquimalt Plaza)

Cost:  $5.00 to $3.00 per adult – Sliding Scale

(The $5 fee is to cover the cost of the rental of facility, to build the lending library and to cover the administration costs of printing for VIVA-Raw potlucks and events, etc.)

Everyone is welcome to attend. Curious or new to to the Raw Food Lifestyle?   Come and experience a wonderful assortment of delicious raw vegan foods! RSVPs are not required.  Bring your family and friends

About the Raw Food Presentation:

At our next VIVA-Raw Potluck,  Stewart Blaikie and Kim Sol will present “Journey to Longevity”

Stewart and Kim have been doing mostly living, raw foods for the last 10 years.  They teach the raw lifestyle, as well as tools that promote longevity and  have been presenting the Longevity Conference’s  with David Wolfe for the past few years.   They do this  via yoga,  Live Blood Cell Analysis and Deep tissue & Organ cleansings. They have been guiding group cleanses  for the past 3 years, on retreats and in workshops.

In their presentation “Journey to Longevity”, they  will discuss aspects of lifestyle that best support  or  promote great health & possibly long life and will cover:

• What is Longevity and what can I do ?

• Longevity related to raw foods.

• Amazing longevity lifestyle practices. (Yoga, nutrition, cleansing )

• Key aspects..  positive mental attitude, willingness, discipline.

Bios for Stewart Blakie and Kim Sol:

Stewart Blaikie is a licensed Doctor of Chiropractic. He is also  a practitioner of many physical bodywork techniques, along with neuro-emotional & neuro-mental/spiritual techniques.   He is a Teacher Trainer for Liver Cleansing & Purification & has guided 1000’s of individuals through liver cleansing.

He began his path of 0n 100% life food nutrition 7 years ago & has experienced great improvements in his own health & he now coaches his patients through cleansing & positive lifestyle changes & life food nutrition.

Kim Sol is a certified colon hydrotherapist and believes this work is key in facilitating healing & transformation on the physical level which in turn affects the whole being.  She offers this work on her retreats as well as coaching individuals on cleansing & positive lifestyle changes that facilitate growth in consciousness & awareness through nutrition & movement.  She co-facilitates Love Your Liver workshops & retreats that focus on liver cleansing for amazing improvements in well being.  She is the creator of the Raw Yoga DVD produced by Sunfood Nutrition & featuring David Wolfe on Nutrition.  Her heart centered yoga classes are inspirational & taught with intention to connect to our own internal teacher.  They are open to students of all levels.

Kim began her path of healing through living foods in 1999 after a very inspirational lecture with David Wolfe.  She has always been passionate about health & longevity & the keys to life mastery.
Visit their website: http://www.loveyourliver.org

Sunday, June 20th
Doors open at 5:30 p.m.
Potluck Welcome, Blessing and Food Sharing will start promptly at 6:00 p.m.!  Presentation at 7:00 p.m.
Location – Pioneer A & B
Esquimalt Recreation Centre, 527 Fraser St.

Cost:  $5.00 to $3.00 per adult – Sliding Scale

(The $5 fee is to cover the cost of the rental of facility, to build the lending library and to cover the administration costs of printing for VIVA-Raw potlucks and events, etc.)

Everyone is welcome to attend. Curious or new to to the Raw Food Lifestyle?   Come and experience a wonderful assortment of delicious raw vegan foods! RSVPs are not required.  Bring your family and friends

About the Raw Food Presentation:

At our next VIVA-Raw Potluck,  Scott Kelly, Home Grown Collective and Gentle Earth Presentation Topic:  Know your food, Respect your Body, Love the Planet.

Scott’s talk will stem from what inspired him to start and grow Gentle Earth.ca and grow a Vancouver Island movement to get people connected with their food through bringing community together.  Let’s look at our values system and connect with the our collective wisdom.

“I believe many of us are disconnected and hungry for real food and what better way to grow a community then through teaching and inspiring people to come together to take back their power and grow their own food or to get to know their farmer.”  With world instability and peak oil, it is imperative to build sustainability on the Island NOW!! Join us in this Home Grown Revolution, supporting local gardeners, farmers and local sustainable businesses-here in our backyard.

About Scott Kelly:

Scott Kelly, Peninsula farm boy turned Entrepreneur is living his  passion. A national supplier of Environmental Products, his business has organically grown with love.  Scott is inspired to help people get control of their health and live sustainably through his business Gentle Earth Products & his community initiatives with The Home Grown Collective. HGC is a group of concerned citizens that recognize the imbalance in society and have a vision of transforming Vancouver Island into a 21^st century sustainable Island that will inspire the world to get back to the earth, nurture it, grow from it and have it sustain us. In other words, we must relearn to walk “gently” on the Earth. Home Grown Collectives goal is to reach 50% food security in 5 years here on Vancouver Island. Why local food and local business over Wendy’s and Wal-Mart?? Who doesn’t love Wal-Mart-lowest prices guaranteed, greeted at the door and they are open late!

Opportunity to Purchase Organic bags of Gourmet Lettuce and Starter Plants:

Scott has invited a friend Lizette Hanley who is a local and if there is interest in either:

A) Organic bags of Gourmet lettuce or

B) Starter Plants (lettuce, tomatoes, kale etc.)

If interested, please email Scott at Scott@GentleEarth.ca and he will pass the interest level onto this local gardener turned farmer who is trying to make growing food a business for herself.

Gentle Earth hosted an inspiring event/ mixer Know Your Food, Respect Your Body, Love Your Planet at the Ambrosia Conference and Event Centre in April 2010.

Sunday, August 15 VIVA-Raw Potluck with Tim VanOrden,   Elite Athlete and creator of the  Running Raw Project

Wednesday, July 7 VIVA-Raw Potluck with Stewart Blaikie and Kim Sol

Sunday, June 20  VIVA-Raw Potluck with  Scott Kelly, Home Grown Collective and Gentle Earth

Sunday, May 16 VIVA-Raw Potluck with Stephanie Johnson

Sunday, April 18 VIVA-Raw Potluck with Jennifer and Joslynn of J & J’s Living Raw Foods

Sunday, March 21 VIVA-Raw Potluck with Shawna Barker, Registered Holistic Nutritionist / Certified Raw Food Chef.

Kale Chips – Photo by Rhona McAdam

Cheezi Kale Chip Recipe

Sunday, February 21 VIVA-Raw Potluck with EJ Shames and Dani Muzyka

Gomasio and Simply Wakame Salad Recipes

Sunday, January 17th VIVA-Raw Potluck with Geoff Affleck & Lesley Young

Sprouting Presentation Notes: http://geoffaffleck.com/wp-content/uploads/Sprouts.pdf

Sunday, December 13th VIVA-Raw Seasonal Social Potluck

Sunday -  November 15th -  VIVA-Raw Potluck + Building Community

Sunday -  October 18th -  VIVA-Raw Potluck with Dale Marie Young

Sunday -  September 20th -  VIVA-Raw Potluck with Rose Vasile

Sunday – September 13th -  Dr. Douglas Graham Event

Sunday – August 16th VIVA-Raw Potluck with Joy Thompson

Sunday, May 16th
Doors open at 5:30 p.m.
Potluck Welcome, Blessing and Food Sharing will start promptly at 6:00 p.m.!  Presentation at 7:00 p.m.
Location – Pioneer A & B
Esquimalt Recreation Centre, 527 Fraser St.

Cost:  $5.00 to $3.00 per adult – Sliding Scale

(The $5 fee is to cover the cost of the rental of facility, to build the lending library and to cover the administration costs of printing for VIVA-Raw potlucks and events, etc.)

Everyone is welcome to attend. Curious or new to to the Raw Food Lifestyle?   Come and experience a wonderful assortment of delicious raw vegan foods! RSVPs are not required.  Bring your family and friends

About the Raw Food Presentation:

At our next VIVA-Raw Potluck,  Stephanie Johnson of Victoria Healing Centre & South China Holistic Centre  will give a talk titled “ Enhancing Nutrition & Eliminating “Dis-Ease”

Medical Qi Gong is an ancient system combining Ayurvedic, Tibetan and Chinese guidelines and treatment methods for enhancing health and well-being.  From this perspective, nutrition includes food, water, breath, posture, rest and balance of mind & heart.  Health is undermined by physical, emotional, mental and / or spiritual stress.

The presentation will provide simple guidelines to assist you to maximize your nutrition and health and prevent “dis-ease” in your body and life.

The presentation will include:

1. The basics of good nutrition: – alkaline diet, intaking sufficient water & minerals, what foods to avoid, balancing foods
2. Posture: Some basic stretches & exercises to keep your back, shoulders and neck healthy and pain free
3. Settling the Mind: Changing body posture to change how you feel; creating a happier state of mind and being

About Stephanie Johnson:

Stephanie is a certified Medical Qi Gong (Chi Kung) practitioner who is passionate about assisting people to be well & happy to the highest degree possible. Her practice combines gentle massage, painless acupressure, & soothing energy work, in a calm, safe space.  She has been training locally with a Shang Fa Master Buddhist monk for more than five years and has paired this with on-going training in Traditional Chinese Acupressure. She enjoys the versatility and comprehensiveness of this system, and how it gently and painlessly urges the body towards balance. Visit her web site at:  www.victoriahealing.com

For additonal information on VIVA-Raw potlucks, visit http://vivaraw.ca or call Linda at (250) 380-6383 or by email: viva-raw@islandveg.com

As promised, resources from  Stephanie Johnson to assist you on your journey in health and wellness:

The summary of the promised resources covered in her talk to assist you on your journey in health & wellness is found on:  http://bit.ly/vhchealth

Remember, key guidelines to feeling great are:

• Practice happiness &/or calmness in your day to day living
• Drink 3 litres of water each day
• Learn about and maintain good posture
• Eat foods that are alkalinizing and balancing for your

If you have any questions, or would like to make an appointment please contact  Stephanie Johnson Victoria Healing Centre/ South China Holistic
250-813-2889   www.victoriahealing.com stephanie@victoriahealing.com

Come join us for a wonderful potluck of delicious raw vegan food.   Stewart Blaikie and Kim Sol will present  Journey to Longevity.   Location will be the Lounge, 2nd Floor, Archie Browning Sports Centre, 1511 Esquimalt Road (by Esquimalt Plaza);  Doors open at 5:30 p.m. with potluck sharing at 6:00 p.m and Raw Food Presentation  at 7:00 p.m. Info:  http://vivaraw.ca or call Linda at (250) 380-6383 or by email: vivaraw.victoria@gmail.com

Holistic Health Expo – Raw Foods, Nutrition, TCM, Yoga, and more! (Victoria) – Thursday, July 8

Come on over for an afternoon of holistic health presentations and workshops at Gudem Cottage (in the backyard garden) 1053 Meares St from 2 p.m. to 7 p.m.  Includes:   Intro to Raw Foods/ Kirlian Photography with Shawna,  The Benefits of Green Tea with Jared (Jagasilk Teas), Sound Healing and Reiki with Sono (The Sanctum);  Snack break! (raw foods for sale and some samples);  Reishi Mushroom / Medicinal Teas with Harmony;  Intro to Skin Deep website with Shawna;  Closing yoga workshop with Christine ; Door prizes will be given out throughout the day!  Sliding scale: $10-$20;   Info: Shawna Barker (778) 433-1053 or kenyonfarm@gmail.com

Drop-in Rawsome Kitchen (Salt Spring Island) – Starting Thursday July 8 – 11 a.m. to 3:00 p.m. – DROP-IN (flyer)

Through July and August, every Thursday, the Rawsome Kitchen will be open. Shots of wheatgrass from Salt Spring Island Wheatgrass; Green Smoothies;  Chilies;  Soups; Pizzas; Salads; Crackers; Pates; Ice creams and Chocolates.  ALL RAW (may contain nuts/seeds-wheat-free) – ALL RAWSOME

Organic Islands Festival and Sustainability Expo (West Saanich) – Saturday, July 10 & Sunday July 11

The Organic Islands Festival and Sustainability Expo features fun and entertainment for all ages. Discover provocative, inspiring education about health and sustainability, and how to effectively make it part of everyday life. Click on links for:
Program Schedule ~ Poster ~ Admission Info ~ Photo Gallery

Event will take place at Glendale Garden & Woodlands  (just north of Camosun College Interurban Campus. Time:  10 a.m. to 5 p.m.  Food vendors include: Cafe Bliss, J & J Living Raw Foods, Gaia Living Foods and  Organic Lives.

Advance tickets (before July 10th): $10 adults, $7.50 senior/youth (plus tax)Purchase online and avoid line ups at gate: Click here to purchase online.At the gate: $12.75 adults, $10.25 senior/youth (plus tax) – Cash, credit and debit cards accepted for payment. ATM available onsite.

The Organic Islands Festival, coming up this weekend, is very short of volunteers. Can you help?

The  Festival and Sustainability Expo at Glendale Gardens in Saanich needs  more volunteers for festival set-up on Friday July 9th, and various roles on July 10 & 11.

FOR INFORMATION/TO APPLY TO VOLUNTEER, CONTACT volunteering@organicislands.ca or call Sonya at 250-590-0133.

Raw Food Forum ,  Organic Islands Festival and Sustainability Expo (West Saanich) – Sunday, July 11

The forum is scheduled to happen at 1:30 p.m. on the Main Stage.

Panel:

• Clive Langton, RawBC
• Jennifer Wear, J & J Living Raw Foods
• Stewart Blaikie, Love Your Liver

Moderator:

• Anthony Sanna, VIVA-Raw

Trance Dance Journey + Raw Food from Cafe Bliss (Oak Bay) – Sun, July 11

Gardiner Hall at Mitchell and Granite. (Beside Oak Bay United Church); $15 per person; $25 per couple.  Info:  artisthecenterofearth@gmail.com or  250-732-4599

NOT A CAFE Indian-Inspired Dinner at Rawsome Kitchen (Salt Spring Island) – Saturday, July 17

7:00-9:00 p.m. $35/ person;  MENU: Garlic Non-Bread with Mango Chutney, Crisp Green Salad, Vegetable Curry, Creamy Spinach,  Mushroom Masala, Chocolate-Chai Cheesecake; Reservations and payment are required in advance by email: rawsome@shaw.ca Seating is family style. Location: In the Rawsome Kitchen at 854 Long Harbour Road.

Secrets of Radical Rejuvenation presented by Tonya Zavasta (Qualicum Beach) – July 19

Tonya Zavasta is  sharing her unique experiences about health, beauty, and longevity! With a math/science background, Tonya’s comfort zone reaches from cellular metabolism to quantum physics to the salad bowl. Her tireless research has led her to understand and harness raw foods’ healing and beautifying powers. QB Civic Centre, 7 – 9 p.m.  $25 plus taxes or $30 plus taxes at the door.  Info:  (250) 594 – RAW* (7298) or visit www.rawthenticeatery.com

Raw Foods with Elyse Nuff – Let’s Make Dinner! (Saanich) – Thursday July 22

Join Elyse for an evening of all your raw food dinner needs! Menu:  Spicy Soup, Cheerful Loaf , Apple & Pear Pave/ Ice Cream;  Location:  Thrifty Foods – Tuscany Village Store, 1626 McKenzie Avenue; Time:  6:30 to 8:30 p.m.  Registration Fee: $40.00

• Click here to register for this class

What is Seaweed? With Amanda Swinimer, Dakini Tidal Wilds and Christine Hopkins  (French Beach) – July 25

Learn about seaweeds … a local treasure.  Following the beach time is a wild seaweed lunch and presentations on seaweed.  Learn to identify local seaweeds; to harvest edible seaweeds sustainably; the health benefits and properties of seaweed; how to cook with seaweed, how to use seaweed in the Spa; gardening with seaweed.  July 25, 8:30 am to 3 p.m.  To register:  contact Christine Hopkins: (250) 646-2177 or Amanda Swinimer  (250) 818-4633.  Cost is $75.00

Opening Up to the Source Fasting Retreat with Elyse Nuff (Metchosin)  – Sunday, August 01- Tuesday, August 10

Cleansing the body and allowing the Source to be reached via the inner body. Fasting with the Angel of Air, the Angel of Fire, the Angel of Earth, the Angel of Water.  Early Bird Deadline is July 28/2010 Location:  Lodge at Weir’s Beach.  Info:  Elyse 250.220.2099 (Victoria)  or email liverawkitchen@gmail.com putting FAST in the subject

“Raw Luck!” (Sooke) – Wednesday,  August 4

Bring a dish, bring friend, It’s a Raw Food Pot Luck! Every 1st Wonderful Wednesday of the month! At the Farmer’s Daughter Food Market, 6631 Sooke Road, Sooke, BC from 6:30 p.m. – 8:00 p.m. Please bring a raw vegan dish, ingredients list (for allergies) or even better the recipe to share & a friend!  Please also remember to bring your own plates, utensils etc.  – This will greatly assist in less cleaning up at the end of the night. Information: The Farmer’s Daugher (778) 425-4215 or Green Kelly (778) 425-2278 or greenkelly04@yahoo.com

Basics Course of RawRose Culinary Arts Program (near Campbell River)  – Friday,  August 13 to  Monday, August 16

Interest in raw foods is definitely increasing!  Rose’s Basics hands-on raw food course in June was sold out, so she is  holding another Basics course August 13-16. Rose Vasile , Raw Chef and Author of the Canadian Bestseller “Uncooking With RawRose – Your Guide to Raw Foods”, is offering RawRose Culinary Arts Program.  The Basics course in the program include hands-on raw food preparation of each meal, informative discussions, and are fragrance free. BASICS In this weekend course, get hands-on experience preparing 9 meals.  Learn tastes, menu planning, dehydrating.  Enjoy a raw facial. See www.rawrose.com for more info, the schedule and prices. Call Rose at 250 334-2251, or email rose@rawrose.com on or before Aug 3 to make your reservation for this popular course.

Sunday, April 18th
Doors open at 5:30 p.m.
Potluck Welcome, Blessing and Food Sharing will start promptly at 6:00 p.m.!  Presentation at 7:00 p.m.
Location – Pioneer A & B
Esquimalt Recreation Centre, 527 Fraser St.

Cost:  $5.00 to $3.00 per adult – Sliding Scale

(The $5 fee is to cover the cost of the rental of facility, to build the lending library and to cover the administration costs of printing for VIVA-Raw potlucks and events, etc.)

Everyone is welcome to attend. Curious or new to to the Raw Food Lifestyle?   Come and experience a wonderful assortment of delicious raw vegan foods! RSVPs are not required.  Bring your family and friends

About the Raw Food Presentation:

At our next VIVA-Raw Potluck,  Jennifer and Joslynn of J & J’s Living Raw Foods Ltd.  will give a talk titled “Introduction to the Raw Food Kitchen—Part 1”.  In their presentation they will provide an intro to who they are and share their raw food “story”.  You will have a glimpse into to their business.  They will also “show and tell” raw food equipment commonly used:  vitamix, blendtec, champion juicer, manual wheatgrass juicer, mandolin, magic bullet, regular blender,    food processor, knives, food chopper, Excalibur dehydrator, spice grinder, nut milk bag, citrus juicer, spiral slicer (2 kinds). You will understand the basic needs of a raw food kitchen”—including equipment and pantry items. They will also share a variety of recipe books to look at  and you will have some hands on use of equipment.  There will be a question and answer period.

About Jennifer and Joslynn :

Their journey began 2 years ago with a co-worker that they had in common.   They were hooked ever since and they discovered that they really love to share their enthusiasm and knowledge with others to help them learn how to incorporate more raw foods into their life.  Joslynn is a certified raw food chef and Jennifer is a registered nurse–they combine their skills and talents in their raw foods business.  Eating and preparing raw food should be easy and fun!  They are known for dabbling in the “gourmet raw” side of things and that’s where their creativity shines!  Visit their web site at:  http://www.jjlivingraw.com/

For additonal information on VIVA-Raw potlucks, visit http://vivaraw.ca or call Linda at (250) 380-6383 or by email: viva-raw@islandveg.com

My Raw Journey: The Search for Optimum Health Part I: Beginnings

By Lief Let Uss

My 86-year-old mother recently referred to my diet as “extreme.” She’s a meat and potatoes sort of lady. I’m raw vegan, which, in my case, means that I eat uncooked fruit, vegetables, nuts and seeds. I eat no red meat, no chicken, no fish, no eggs, no cheese, no milk and no grains. How did I come to this?

Well, for about 20 years I had been a vegetarian, including dairy, eggs and grains in my diet as well as occasional fish and even, sometimes, in the early years, chicken. On this diet there was nothing particularly wrong with my overall health, but neither was I bursting with the benefits of vibrant energy and well-being. It was when I concurrently introduced distance running and meditation to my life that I went looking for the “secrets” of optimum health and vitality.

After reading Colin Campbell’s landmark study “The China Study,” I became committed to a vegan (fruits, vegetables, legumes and grains) diet. Dr. Campbell’s study was the most comprehensive look at the relationship between diet and disease ever undertaken and its findings were both startling and compelling: He concluded that those eating the S.A.D. (Standard American Diet) – that is to say my mother’s meat and potatoes (etc) diet – were statistically much more likely to fall victim to what he referred to as “diseases of affluence” (cancer, heart and stroke disease and a plethora of auto-immune diseases such as arthritis, diabetes and multiple sclerosis) Than those following a vegan diet.

Dr. Campbell’s book along with those of Dr. Walter Willett (“Eat Drink and be Healthy”) and Dr. Joel Furman (“Eat to Live”) convinced me, at the time, that a vegan diet was best if you wanted to avoid these “diseases of affluence.” So how did I travel from a cooked vegan diet to a raw vegan diet? And where do I get my protein? These are questions that I will address in the months that follow.

In the meantime, if you have not read “The China Study.” I strongly encourage you to do so. This along with the other sources cited are written by credible professionals: Dr. Campbell was a professor of Nutritional Biochemistry at Cornell University ; Dr. Furman chaired the Nutrition Committee of Doctors’ for Responsible Medicine; Dr. Willett chaired the Department of Nutrition at Harvard Medical School. All are available at GVPL (Greater Victoria Public Library).

This article appeared in the James Bay Beacon  in April 2010.

My Raw Journey: The Search for optimum Health Part II:

By Lief Let Uss

In Last month’s column I outlined the case for following a cooked vegan diet in order to avoid the “diseases of affluence” (cancer, heart disease, diabetes and numerous auto-immune diseases). This month I pick up on the early stages of my conversion to the ranks of those convinced that eating raw, or largely raw, is the optimum way to eat if you are concerned about achieving optimum health with optimum taste – that’s right – optimum taste! Not a boring and steady diet of salads, but a diet of infinite variety consisting of “the best foods ever.” (This expression is that of David Wolfe, one of the gurus of the raw food movement and the author of such popular books as “The Sun Food Diet Success System”, “Naked Chocolate” and “Eating for Beauty”.)

Having been recruited into the ranks of cooked vegan food on the basis of its health benefits (see last month’s column), I had the good fortune to meet people who were eating solely, or mostly, raw food diet and reporting health benefits beyond simply avoiding disease, benefits such as improved energy, greater mental clarity and the roll-back of chronic conditions that had previously plagued them, sometimes for decades. I decided to give it a three month trial and see if I noticed any difference. I took a weekend course on how to prepare raw food; converted the top of my stove to a platform to make room for a powerful high-speed blender and put a dehydrator and a better juicer on my wish list. That was 5 years ago. A 3 month trial turned into a year. Within 8 months the glasses that I had worn for over 30 years were no longer necessary and my dental health had improved. My optometrist, my dentist and the Motor Vehicles were amazed and so was I. I was also hooked on the raw lifestyle and have never looked back.  Books that influenced me, at the time, were: “The Raw Family” by Victoria Boutenko and “Rainbow Green Live Food Cuisine” and “Conscious Eating” both by Dr. Gabriel Cousens MD. The book by Victoria Boutenko portrays the health challenges that this Russian émigré family faced on the SAD (Standard American Diet) and how they overcame these challenges with raw food. It is an easy and inspiring read. Dr. Cousens books guide one in individualizing one’s diet to suit one’s constitution. There is a fair degree of science in each of his books with the writing style being informative rather than entertaining. Both writers’ books are available at the GVPL (Greater Victoria Public Library) as are the writings of David Wolfe. Next month I’ll address the question about eating raw that I hear most often: But where do you get your protein? I’ll also reveal the raw chocolate macaroon recipe that resulted in my spousal partner joining me on my raw journey: yum yum!

“The information contained in my writing above is subjective and based on my own personal experience. It is not intended to be diagnostic or to replace medical advice. Always consult your primary care physician when making changes that might impact you. Remember that you, ultimately are responsible for your own health.”

This  article  appeared in the James Bay Beacon in May 2010.

My Search for Optimum Health, Part III : Where’s the Protein?

By Lief Let USS

The question most frequently faced, by those who consume mainly raw food is where do you get your protein? The more important question, that frames a response to this question, is: How much protein does the average adult need? Should protein make up 10% of what we eat, 20%?, 30%?, 40%?. I recall that Dr. Douglas Graham, when he spoke here in Victoria last year, entered the speaking venue in a T-shirt on which was imprinted: “I get my protein from fruit.” Dr Graham has been eating raw for over 25 years and is in state of robust health. He is a coach to world-class athletes. It is his contention that we, at most, require only 10% of our diet to be protein. Dr Graham points out that mother’s milk, that supplies nutrition to the human infant during its most demanding and rapid development, is 6% protein. He further elaborates how too much protein can tax an athlete’s ability to convert food into energy and can actually hamper performance.

There is protein in all food – dark leafy greens, in particular, are exceptionally high sources of protein.  Does that mean we should be eating tons of salad? Well yes and no.  Eating more salad than the average person is used to would be a healthy start, but in order to get enough calories, to provide fuel for activity, it is necessary to also eat sufficient fruit and other vegetables as well as a limited amount of nuts and seeds. I say “limited” because the fat contained in nuts and seeds – if over-consumed – can be as much a detriment to exceptional health as too much protein. Hemp seed has an especially good protein profile with a well-balanced and easily absorbable essential fatty acid complex. I typically buy organic hemp seed in a 30 pound container and use some daily. My garden is almost nothing but leafy greens which I use for my green smoothie most mornings. In their book “The Raw Revolution Diet” Canadian Dietians, Vesanto Melina and Brenda Davis, along with raw food Chef, Cherie Soria cite that baby zucchini has 40% of its calories attributable to protein, while broccoli has 33% and bok choy has 36%. There are 6 copies of their book in the GVPL (Greater Victoria Public Library).

The percentage of Protein in the cacao bean is relatively low. However, as David Wolfe, writes in “Naked Chocolate” there are health advantages in terms of antioxidants and pleasant brain chemistry changes associated with raw cacao. Raw chocolate is not to be confused with the sugary confections that pass as chocolate bars in many retail stores. As promised in last month’s column here is the recipe for the raw chocolate macaroons that won my spouse over to raw:

3 cups dried, unsweetened coconut flakes

1 ½ cups raw cacao powder (you can buy this, or buy the nibs or beans and grind them)

1/3 cup melted coconut butter

½ teaspoon sea salt

1 Tablespoon of vanilla (either scrapings from a vanilla bean or as an extract).

¾ cup agave syrup or to taste

Combine all ingredients. Stir well to combine. Using your hands, a spoon or a scoop, place rounds of the mixture on a dehydrator sheet and dehydrate for approximately 12 hours at 115 degrees.

Next month we intend to look at some of the equipment used in the raw kitchen as well as further exploring the world of raw desserts.

This  article  appeared in the James Bay Beacon in June 2010.

My Search for Optimum Health, Part IV:  Sweet Delights!!

By Lief Let USS

Raw desserts are exceptional compared to any desserts. I use food -processed avocados along with cacao and some agave syrup (a sweetener), and sometimes some vanilla, to make a dark chocolate mousse that’s to die for! It’s quick; it’s easy and oh sooo delicious! Non raw friends insist it must have dairy in it because it’s so smooth and creamy. It’s my go-to recipe when I crave chocolate and I usually end up eating it out of the food processor. Most raw food (un) cook books will contain a section on raw desserts – some good (“Raw Food Real World” by Matthew Kenney and Sarma Melingailis) and others not so good. There are now numerous stand-alone raw food preparation books. One of my favourites is: “Ani’s Raw Food Desserts: 85 Easy Delectable Sweets and Treats.” My variation on the pineapple frozen dessert – the first recipe in this book – has proved exceptionally popular at raw and non-raw potlucks alike. Again I used a variation on Ani’s recipe for Raspberry Ganache Fudge Cake to make my sister’s birthday cake. Another exceptional book on raw desserts is: “Sweet Gratitude: A New World of Raw Desserts” by Matthew Rogers and Tiziana Alipo Tamborra. It’s more of a special occasion recipe book used when you want to knock the socks off special company you’re having over for dinner and have lots of time for preparation.

Some potential converts to raw food are put off when they encounter the cost of equipment. And while it’s true that all you need is a sharp knife and other standard equipment that you probably already have in your kitchen, there are some pieces that will greatly enhance your experience of raw food preparation.  If, at first, you can only afford, one piece of equipment, my advice would be to purchase a powerful high speed blender. Now you may believe you already have a powerful blender, but unless it can turn cashews and a little water into “cashew cream” that is of the consistency of a smooth cream cheese, then you really don’t.  If you paid less than about $500 it’s doubtful you have a blender that can do well some tasks in raw food preparation. That’s not to say that you can’t make a rough facsimile of raw food recipes with standard equipment – you can.  Your green smoothie (widely popular for their health benefits among the health conscious) might be a little chewy; your cheese cake might be a little crunchy and you might wonder why your recipes don’t turn out like the pictures in the book. The two blenders most used by those who consume raw food are: Vita-Mix and Blendtec. If you google them you’ll find a wealth of information. Here in Victoria Triangle Healing sells the Blendtec. On-line there are numerous Canadian suppliers. I balked at paying the money required to purchase one of these machines for about a year and a half after I had “gone raw,” so it is possible to get by without them. It’s just not as enjoyable or tasty. Now I have both machines on my counter (you don’t need both), never put them away and use them a minimum of once a day, usually twice and frequently more times. They are the cornerstones of my kitchen prep. My stovetop, in the meantime, serves as a counter top for my juicer and composter. But juicers, dehydrators and food processors are topics for another time.

“The information contained in my writing above is subjective and based on my own personal experience. It is not intended to be diagnostic or to replace medical advice. Always consult your primary care physician when making changes that might impact you. Remember that you, ultimately are responsible for your own health.”

This  article  appeared in the James Bay Beacon in Jul/Aug 2010.

My Search for Optimum Health, Part V:  Mexican Spice!