Susan Schenck Print E-mail
Written by RawGuru   
Sunday, 26 April 2009
Susan Schenck

Question #1: What are some raw food staples in your current diet? How did you start? Are you 100% raw?

Currently I eat a lot of green smoothies, salads, raw soups and often a little coconut butter with raw cacao and agave. (Ironically, I never liked chocolate as a cooked fooder, but this raw stuff tastes better!) I usually spend only about 10 minutes in the kitchen per day. I make gourmet food only when I have guests or go to a potluck. The first year, however, I made gourmet food three times a week! Now I donít need the transition food so much. I am 100% raw 95% of the time. But I feel better when I AM 100% raw; the food cravings go away and I donít even think about food. Cooked food is addictive; raw food isnít. Your stomach doesnít even growl when you go without eating on a raw food diet! Cooking the food changes the molecules and makes it addictive just like fermenting the food and making it into alcohol does.

Question #2: What is your book, "The Live Food Factor" about? What's different about your book than other raw books?

This is a comprehensive guide to the diet and the raw movement itself. The first section is inspiration: 10 reasons to stop cooking, testimonials, my story. The part I like best is the section on science. I made this to convince the most skeptic of all, such as MDs like my father (whom the book was dedicated to). This is the only book Iíve seen that has all the raw vs. cooked food studies together in one book. (And I came up with over 50 studies, if you count appendix D.) The next section is a history of the movement and some of the current leaders. Next is a ďhow toĒ section that includes how to set up the kitchen, what to stock up on, gadgets, books to buy, how to socialize when raw, common pitfalls raw fooders make, controversial nutritional issues, etc. This also includes 60 raw recipes for sitagliptin online people to get started. All my friends insisted that I include the recipes although I am by no means a chef. Then there are the appendices with the truly controversial and juicy issues such as the radical branches of the raw movement (includes those that eat raw meat), the medical mafia, the dangers of commonly eaten foods, studies on the dangers of cooked foods and a sample meal plan. At the end is a resource section which includes not only a lengthy bibliography but also where to buy raw food, gadgets, which web sites to view, and raw restaurants throughout the continent.

Question #3: What is the common pitfall that raw fooders typically Make?

I have a whole chapter on this in my book. I would say the biggest one is eating too much fat! Doug Graham goes into depth on this issue. Many raw fooders crave cooked starches and end up eating tons of raw gourmet food made from nuts and seeds. They also go overboard on the salad dressing and nut butters. Ease off the fats and youíll have more energy than you ever dreamed possible! Fats are hard to digest. Another thing beginners do wrong is that they donít realize many of the things they are consuming and think are raw, really arenít raw. This includes juice that appears fresh but has actually been flash pasteurized, as well as many nuts that have been heated to kill the molds. Even things labeled ďrawĒ often arenít, since ďrawĒ means different things to different people. 

Question #4: Do you have any tips for raw newbies?

Yes, read as much as you can about the topic the first year so you will stay motivated and inspired. Donít give up. Bring your own snacks everywhere you go so you wonít be tempted. Try to associate with other raw fooders, even if itís just by e-mail or chat groups. Donít be too preachy or come on too strong in trying to convert everyone, although your enthusiasm and raw glow will definitely convert those who make health a priority. I would also suggest that newbies indulge themselves in making raw food recipes the first six months while resting assured that after the transition, after their taste buds change, they will be happy to eat simply and will no longer be tied to the kitchen. In fact, they will probably spend less time in food prep than they did as cooked fooders.

Question #5: How do you come up with a recipe?

Iíll be frank with you: I copy someone elseís recipe and tweak it to my own taste, experimenting with it til I think itís even better. (As I said, Iím no chef.)

Question #6: Can you share a favorite raw food recipe with us?

Yes, this is definitely one of my favorites. It is fast to make, very tasty, inexpensive, and nutritious. Everyone adores it. Itís one of the recipes in my book:

Everybodyís Favorite Celery-Cilantro Soup
Serves about 10

1 bunch celery (about 8 stalks); or you may try 1 Ĺ bunches
1 bunch cilantro
1 bunch fresh dill
1 cup unpasteurized olive oil
Ĺ cup raw almond butter or raw tahini
3 cloves garlic
2-4 T unpasteurized miso
2 T nama shoyu (optional)
ľ cup lemon juice (if not available, raw apple cider vinegar) 
8 cups water

Blend in a K-Tec or Vita-Mix, adding a little of the ingredients at a time until creamy. This is a big hit everywhere I have taken it. I always get requests for the recipe! If you want to make it creamier, simply add more celery stalks and a little more almond butter or olive oil. 

Question #7: Do you have any dental problems on the raw diet?

I did the first year when I ate too much dried fruit. I got a couple of cavities. Then I learned to floss after eating dried fruit. Now I donít even eat it except on occasion.

Question #8: Who are some of your inspirations?

Victoria Boutenko is, I think, the best teacher. She really reaches people with her familyís story. And she makes everything so simplified. For the science, of course, there is no one like Gabriel Cousens. 

Question #9: Where do you see the raw food movement heading?

I see it growing by leaps and bounds since the internet! Just look at all the raw food restaurants nationwide in the resource section of my book! And since I send my book to the final editing, which was only a few months ago, San Diego has even added TWO MORE raw restaurants! I think the same thing will happen as with the vegetarian movement. It will catch on and more restaurants will have to cater to us and add raw options. When I first went raw four years ago, there was nothing you could buy at a store or restaurant except raw flax crackers. Now there is an abundance of variety of raw transitions foods. I donít even have to make stuff anymore when I feel like eating gourmet raw food!

Question #10: Can you please tell us about some of your current projects you're working on and/or developing?

Right now Iíve got my hands full with my job and marketing the book. But I have more books I would like to write. Iíd like to do one on womenís issues. I would love women to send me their testimonials about their experiences with pregnancy, childbirth, pain-free labor, loss of PMS (which happened to me!), and a symptom-free menopause. Iíve been going through menopause five or six months and havenít had a hot flash. Iíd also like to do a book, sooner or later (probably later) on sungazing.

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Last Updated ( Wednesday, 06 May 2009 )
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