I love food. I love to eat. I am a continual snacker. I always have been. I definitely can adjust to 3 meals a day. But my natural rhythm is to graze, continually. I have had times in my life where the grazing would lean towards lots of crackers and cheese and trail mixes, and dried fruits. And I’m not going to deny that part of me still looks for similar raw vegan versions. It wasn’t until I hit upon the 80/10/10 concept of eating, that I finally found a way to eat continually in a healthy and filling way. 
I know I have shared this picture before, but it wasn’t until I found myself avoiding fats found in oils, nuts and seeds and avocados that this visual really started to make sense for me. There is an abundance that comes from eating so many fruits and vegetables. I feel decadent most days because I literally can sit and eat 3 bananas, or 3+ apples in one sitting and then within 30 minutes get up and have more fruit. I make lots of smoothies either sweet or savory, munch on some fresh fruit or veggies, and still have room for more, especially my very large dense evening salad. 
I’m always surprised when people ask me how many calories are in one of our main courses or desserts. That is just something I never think about. It reminds me of old school diets when people needed to weigh their food and count calories each day. With all the food I’m eating (probably around 2500 calories made up of primarily fruits and vegetables) I have lost weight and yet never feel I’m going without and definitely I end my day feeling satiated. The last thing I would ever suggest I am on, is a diet. I truly believe that I’m just eating – healthy. And what a difference just eating whole fruits and vegetables makes to one’s life. Digestively I function more efficiently, any rash that caused me to go down this path has disappeared, and I sleep better at night and have more energy during the day. Speaking of energy, my amazing partner is just bursting with it. Saturday we took possession of our new cafe. Here’s a photo of Jim with broom and dust pan in hand about to tackle the clean up and reno of our new cafe. 
It was a gloriously sunny day on Salt Spring and the market was filled with it’s usual vibrancy and activity. Lots of people dropped by to congratulate us, eagerly anticipating our June 16th opening date. The menu at Rawsome Living Foods at #104-149 Fulford Ganges Road in Restaurant Row will feature fresh juices, smoothies, wheatgrass, pizzas, ‘where’s the beet’ burgers, weekly specials, and decadent desserts. Of course our Rawsome Living Foods packaged products will also be on sale such as bagels and cream cheese, granola, crackers, ice cream, and Jim’s famous Fruit and Nut Chocolate Bars. Everything is plant-based live whole foods and dairy and wheat-free. Look for our new updated website in the weeks to come, as well as upcoming workshops and events. Amid all this excitement we still are in the throes of planning for our Raw on the Rawk Festival – August 10-12 at the Harbour House Hotel. Don’t forget to REGISTER TODAY. 
And just when we didn’t think life could become any richer, we’ve brought in Living Light Culinary Institute to deliver FUNdamentals in Raw Living Foods on August 13th. This is the first required course if one is to continue on to obtain their Raw Food Chef and Instructor Certification. This is a one-time opportunity to have this course available here on Salt Spring Island. Register at Raw Food Chef.
Living Light with Low Fat Pate This is a light fresh pate made up of veggies and spices and some valuable Omega 3 sources to bind it altogether. 
Use a food processor with the S blade and put ingredients in, in order of appearance on this list. Cut ingredients into chunks before adding to food processor. Pulse chop after each addition:
- 4 large carrots or 6 medium carrots
- 2 stalks of celery
- 1 green onion
- 1 clove of garlic
- 1 medium red pepper
- ½ tsp salt
- 1 T chickpea Miso
- 1 tsp grated fresh ginger
- 1 tsp curry powder (Add other spices such as fresh a handful each of basil and oregano as well as 2 T of sun-dried tomato powder* for an Italian flavour)
- ½ to 1 cup of hemp hearts
Can use as a dip for vegetables or with dehydrated crackers. Or use in a lettuce leaf wrap or as a pate in sushi along with cucumber and sprouts. * To make sun-dried tomato powder, take sun-dried tomatoes (dry not packaged in oil) and dehydrate until very dry (1-2 days) and then blend until a powder. Store in a jar in your freezer and use in recipes calling for an enhanced tomato flavour. The powder thickens sauces and makes the flavour of sauces richer.
