Girl Gone Raw in the NEWS
Sep/16/10 12:44
Going raw can bring new, youthful energy
by Maggie Knowles
I sat in between Margaret and Justine. For a few moments the only sounds were “Ohhh, this is amazing” and drawn out “Mmmmmmmm’s.” Elizabeth Fraser watched us devour her creations, as proud as any chef could be.
When I signed up for a raw cooking class, my husband was quick to point out that “raw cooking” is the ultimate oxymoron. Semantics aside, raw living is a growing trend, arguably the most healthful way to eat. You can eat any fruits, vegetables, nuts, seeds, sprouts and grains — as long as they aren’t heated over 118 degrees. This way, the powerful nutrients and enzymes are not destroyed by heat.
Elizabeth Fraser, owner of Girl Gone Raw on Congress Street hosts classes and workshops that teach how approachable raw living can be. “Raw food takes you on a spiritual journey where you move toward making more time and space for what is important and what you love,” Fraser says. Her vibrance speaks for itself. Surrounded by dozens of her paintings (she is also a very talented artist) her smile is contagious as she chops and peels.
While the trio of participants watch Elizabeth make (insanely delicious) guacamole-stuffed portobello mushrooms, we chat. Margaret Flitsch, from Wellesley, Mass., talks about slowing transforming a male colleague from judging the lifestyle to joining her on weekly raw lunches. She also lost 46 pounds since changing her diet. Portland dweller Justine Denny is trying raw food after suffering from sinus headaches and other health issues.
I admit that I am nervous to give up coffee. Elizabeth laughs. “Me, too! I swore I would never stop the coffee. But after a few days of eating this way, drinking caffeine made me so jittery, I knew my body was saying it didn’t need it anymore.” But what of the 2:30 slump? According to the group, when you consume all those undiluted vitamins, your energy level rivals that of a toddler.
So why is it that the most natural way to eat has become the shocking alternative? Margaret says when she tells people she eats raw they literally gasp and ask, “Really? Why so extreme?” Our society favors the quick and the easy. Better to nuke something for two minutes than spend a few more making something that is completely healthy and delicious.
But incorporating a completely raw lifestyle isn’t the right fit for everyone. But you can still reap the benefits for a meal a day or even make one day a week your Raw Day. Our systems need breaks from digesting the chemicals and preservatives found in processed food. For kids especially, who need pure nutrients to fuel their growing bodies, start their day off with Girl Gone Raw’s Green Smoothie (blend 2 ripe bananas, a peeled and diced mango, 2 handfuls of spinach, 2 cups of almond milk, one TBSP of coconut oil). If you take one of Elizabeth’s classes, she shows you how to make the most amazing almond milk; you will never go back to store bought.
We also gobble up some incredible Zucchini Hummus. Pair this with a pile of fresh vegetables and they will be gone in seconds. (Place 2.5 cups peeled and chopped zucchini, 1/4 cup tahini, 2 cloves garlic, 1/4 cup lemon juice, 1/8 cup EVOO, 1/4 tsp paprika, dash each cayenne and sea salt in a food processor and blend until smooth.)
I notice as I eat my third plate of Zucchini Spaghetti with Cashew Cheese (you have to taste this!) how slowly I am chewing and savoring every bite. The colors and flavors and so intense that I don’t want my plate to be empty again--and I know I won’t get the inevitable carb-crash that normally accompanies multiple servings of pasta. Margaret Mead said, “It is easier to change a man’s religion than his diet.” I’m only guessing here, but I don’t think she ever tried a Fudge Ball or Purple Pocket. If she had, the quote books would read, “Seriously, I just licked my plate.”
Check out Elizabeth’s website at girlgoneraw.com for more recipes and her calendar of classes. She also has raw food tastings during the First Friday Artwalks (her kitchen abuts her studio). Another amazing resource is Alissa Cohen’s book, Living on Live Food.
(Maggie Knowles is a columnist for The Portland Daily Sun. Her column appears Wednesdays.)
by Maggie Knowles
When I signed up for a raw cooking class, my husband was quick to point out that “raw cooking” is the ultimate oxymoron. Semantics aside, raw living is a growing trend, arguably the most healthful way to eat. You can eat any fruits, vegetables, nuts, seeds, sprouts and grains — as long as they aren’t heated over 118 degrees. This way, the powerful nutrients and enzymes are not destroyed by heat.
Elizabeth Fraser, owner of Girl Gone Raw on Congress Street hosts classes and workshops that teach how approachable raw living can be. “Raw food takes you on a spiritual journey where you move toward making more time and space for what is important and what you love,” Fraser says. Her vibrance speaks for itself. Surrounded by dozens of her paintings (she is also a very talented artist) her smile is contagious as she chops and peels.
While the trio of participants watch Elizabeth make (insanely delicious) guacamole-stuffed portobello mushrooms, we chat. Margaret Flitsch, from Wellesley, Mass., talks about slowing transforming a male colleague from judging the lifestyle to joining her on weekly raw lunches. She also lost 46 pounds since changing her diet. Portland dweller Justine Denny is trying raw food after suffering from sinus headaches and other health issues.
I admit that I am nervous to give up coffee. Elizabeth laughs. “Me, too! I swore I would never stop the coffee. But after a few days of eating this way, drinking caffeine made me so jittery, I knew my body was saying it didn’t need it anymore.” But what of the 2:30 slump? According to the group, when you consume all those undiluted vitamins, your energy level rivals that of a toddler.
So why is it that the most natural way to eat has become the shocking alternative? Margaret says when she tells people she eats raw they literally gasp and ask, “Really? Why so extreme?” Our society favors the quick and the easy. Better to nuke something for two minutes than spend a few more making something that is completely healthy and delicious.
But incorporating a completely raw lifestyle isn’t the right fit for everyone. But you can still reap the benefits for a meal a day or even make one day a week your Raw Day. Our systems need breaks from digesting the chemicals and preservatives found in processed food. For kids especially, who need pure nutrients to fuel their growing bodies, start their day off with Girl Gone Raw’s Green Smoothie (blend 2 ripe bananas, a peeled and diced mango, 2 handfuls of spinach, 2 cups of almond milk, one TBSP of coconut oil). If you take one of Elizabeth’s classes, she shows you how to make the most amazing almond milk; you will never go back to store bought.
We also gobble up some incredible Zucchini Hummus. Pair this with a pile of fresh vegetables and they will be gone in seconds. (Place 2.5 cups peeled and chopped zucchini, 1/4 cup tahini, 2 cloves garlic, 1/4 cup lemon juice, 1/8 cup EVOO, 1/4 tsp paprika, dash each cayenne and sea salt in a food processor and blend until smooth.)
I notice as I eat my third plate of Zucchini Spaghetti with Cashew Cheese (you have to taste this!) how slowly I am chewing and savoring every bite. The colors and flavors and so intense that I don’t want my plate to be empty again--and I know I won’t get the inevitable carb-crash that normally accompanies multiple servings of pasta. Margaret Mead said, “It is easier to change a man’s religion than his diet.” I’m only guessing here, but I don’t think she ever tried a Fudge Ball or Purple Pocket. If she had, the quote books would read, “Seriously, I just licked my plate.”
Check out Elizabeth’s website at girlgoneraw.com for more recipes and her calendar of classes. She also has raw food tastings during the First Friday Artwalks (her kitchen abuts her studio). Another amazing resource is Alissa Cohen’s book, Living on Live Food.
(Maggie Knowles is a columnist for The Portland Daily Sun. Her column appears Wednesdays.)
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