How to Create Your Own Raw Food Plan, with Nomi Shannon

1

Nomi Shannon Presents

How to Create Your Own Raw Food Plan

How to Create Your Own Raw Food Plan, with Nomi Shannon

2

How to Create Your Own Raw Food Plan Raw Food for Real People

(Excepted from Raw Food for the Real World, a raw food mentoring and

support program created by Nomi Shannon, The Raw Gourmet.

http://tinyurl.com/9svjwq4)

Changing over to a new way of eating is often a confusing and rather stressful time. This is even more dramatic when transitioning to an all or

high raw diet for a number of reasons:

1. It is often totally new information-

2. When 'going raw' there is a level of detoxification taking place that needs to be understood -

3. Any dietary change has an emotional

component; and coupled with detoxification, can totally derail the best of

intentions-

4. Unlike more traditional diets, you are more

than likely to be 'the lone ranger' on this one, with friends and family questioning

what you are doing.

I have encountered many people who have been 'thinking about' becoming a raw fooder for a

decade. Why the indecision and the excessive thinking rather than just doing it? I feel that the main reason is the abundance or perhaps even over-

abundance of information on the topic.

Time after time I see people 'freeze in place' much as a deer when caught in the headlights of an oncoming car; too much coming at you so you don't do

anything.

I totally understand this. You see, years ago I was faced with the opposite

dilemma; not enough information. That had its set of challenges. But, today I see the confusion all the books, websites, blogs, teachers and gurus create

with their differing approaches and opinions. One doesn't know if they should start by going low glycemic, or juice fasting, or 80-10-10 or high fat

or…what???

How to Create Your Own Raw Food Plan, with Nomi Shannon

3

After years of coaching people privately, I saw what a strong need there was to create a program with a comprehensive starting point -a general maintenance raw

diet- and then rapid fine-tuning of the diet based on

individual need. (Your bio-individuality.)

For many people, some 'hand holding' is extremely beneficial; I accomplish this by

literally telling you exactly what to eat 5 times a day for one full month.

But I discovered that after only one month of support the folks that took the course still were having trouble sticking to it. With decades of experience teaching

and coaching, over time, I've created a multi- media (makes it easier to learn) two month program that transforms lives- not just for a few weeks- but for a lifetime.

I created this eBook you are reading to accomplish two things. First, to explain the

basics of creating a raw food regimen for yourself, and second, to give you a taste of what Raw Food for the Real World contains, along with some sample recipes

from the program.

In Lesson One of my Raw Food for the Real World program—"The Three Fail-Safe Steps to Success in Starting and Staying on a Raw Food Diet"---you'll discover:

1. The three secret steps to Success (described below) 2. Exactly how to customize your diet depending on your needs:

a) Underweight? Learn how to tweak your diet to add some muscle and weight, including a simple high- protein smoothie designed for athletes, nursing moms and underweight people.

b) Blood sugar issues? Learn what foods to cut back on and a simple trick to avoid issues.

c) Have Poor Digestion? Secret tricks long-term raw fooders know on how to simplify meals to give the digestive tract a break, and what simple inexpensive healthy supplements aid digestion.

d) Want to have a gentle cleanse? What specific foods to avoid, and what to add to your daily routine.

e) Trying to conceive a child? Both Mom and Dad need to follow these protocols that are proven by a medical doctor to work.

f) and.. lots more based on the individual needs of the group.

How to Create Your Own Raw Food Plan, with Nomi Shannon

4

Three Steps to Success

First: The important issue ..is to JUST START- not worry about choosing one

method over another. Not hesitating because you don’t know which approach to use.

So don’t start out by defining your diet…

start with a general raw diet. People spend too much time and effort trying to

resolve what approach to take, who to listen to, what book or plan to follow. The

point is when you know what you are doing and this could be in 6 months or so-when your body has undergone some measure of detoxification-you will then be

able to tell what affects you.

Second: Become experienced…

after you have been raw for awhile-then and only then will you be able to notice what works or doesn’t work for you. It is very hard to gauge what a body needs if

it’s filled with toxins. It actually can take a very long time before you can trust your body to tell you what it needs. If you are craving ice cream or coffee or steak

you now know that these things aren’t good for you-yet your body is saying---I want barbeque. At this stage, you are trying NOT to listen to your body.

(By the way for people who are interested in cleansing and detoxifying, an all raw

diet in itself is a cleansing and detoxifying action-all the information you are trying to take in about juicing and fasting are higher levels of cleansing and detoxifying

but you can rest assured that going from cooked food to raw food will definitely be cleansing and detoxifying.)

Third: Refine your diet… When you can easily eat raw in whatever percentage you have chosen, and are

able to quickly make your food; then you can think about refining and experimenting. Then it will make sense, depending on how you are feeling to

explore the low glycemic approach, or the 80-10-10 approach, etc..

How to Create Your Own Raw Food Plan, with Nomi Shannon

5

The Simplest Approach to Eating Raw Food

The simplest approach of all looks like this:

Eat fruit until noon Then eat all veggies for the rest of

the day, with some nuts and seeds on some days

This concept was introduced to the public in the book by Harvey and Marilyn Diamond called Fit For Life.

How that might look: Smoothies and fruit til noon

Salads, soups and juices for the rest of the day

Or, for a slightly modernized version:

Green smoothies, fruits and juices til noon

or 1 PM Then:

Salads, soups, occasional protein foods like nuts and plain veggies til dinner

Then:

Zucchini pasta, pesto and marinara for dinner, Or Carbohydrate soup for dinner (like yam soup)

Or a large salad for dinner

Strategy for Setting up Your Own 3 Week Menu Plan To set up your own menu plan choose the following number of recipes:

5 breakfasts 5 soups

5 salads (variety of veggies) 5 salad dressings (or 2-3 that you like would work)

5 main meals or entrees Use these recipes to make up a 21 meal plan, 3 meals a day,

plus at least two snacks a day.

Snacks: any type of fruit, any type of veggie (red pepper, celery, carrot),

a small amount of nuts or seeds, flax seed crackers, etc

How to Create Your Own Raw Food Plan, with Nomi Shannon

6

Some Additional Guidelines:

Grocery shop 2 times a week so your food is always fresh

Eat protein earlier in the day, lunch is a good time, because protein takes

the longest to digest. When you eat protein at dinner your body might still

be in digestion mode when you go to bed. Asking your body to simultaneously be digesting and sleeping does not contribute either to full

and proper digestion or proper sleep patterns.

Have some carbohydrate at dinner. Carbohydrate helps prepare your body for sleep.

In Lesson 2—"Five Secrets to Staying Raw Even if you Work Mon-Fri from 9-5"—you'll discover Snack Ideas and some life-saving strategies for

how to handle a raw lunch at work or when eating out.

The importance of having quick to grab snacks always available can not be overstated. Below is a list of 10. In my online two month raw food coaching

course, over the two months we will develop a list of 100-200 quick and easy snacks. If you always have something easy to grab you will be able to resist

temptation.

As time goes on, the list gets fancier, but simple is always best. You will want to

build up your quick to grab snack list as quickly as possible, it will be one of your most important strategies, especially if you live in a household with conventional

trans-fat containing chips and other temptations.

You are only human, your healthy snacks will be essential to help you stay on track and not feel deprived.

Did you ever eat a red pepper like it was an apple?

How to Create Your Own Raw Food Plan, with Nomi Shannon

7

10 Quick to Grab Snacks:

1. Almonds 2. Lettuce wrapped around dates

3. Sunflower seeds (alone or with raisins)

4. Fruit 5. Kirby cucumber (small unwaxed pickling cuke)

6. Sugar snap peas 7. Green beans

8. Avocado w sea salt 9. Sunchoke slices (Jerusalem artichokes)

10. Sliced zucchini topped with pate

Also: herb tea, master cleanse (water, lemon juice, cayenne, maple syrup- which is not raw), lemon water, water

While attitude and coping skills, along with the answers to hundreds of questions

are covered in my 2 month program- Raw Food for the Real World; for this eBook I am going to stick to the basic food issues.

But just understanding from the get-go that as you make dietary changes, your emotions, habits, attitudes and bodily functions are all undergoing massive change

as well will help you to keep yourself open to coping mechanisms that can help you.

In Lesson 4- Tapping with Nick Ortner we explore a very different approach to

coping with the many changes you will undergo as you cleanse and heal, and learn how to optimize your health and therefore

your whole life.

Will-power alone is not going to be enough when you are de-toxing, overwhelmed by temptation or just plain stumped and confused.

O.K. What Do I Eat?

Actually, eating raw food is all about the preparation. Once you become fast and

efficient at cutting, chopping, blending and cleaning up your comfort level will go way up.

Having the right equipment is key. At the very least, you need two good sharp

knives- a chef knife and a paring knife, a decent cutting board, a grater and a decent blender.

How to Create Your Own Raw Food Plan, with Nomi Shannon

8

Things like food processors, juicers and dehydrators are real pluses but if you are

a beginner, you will do fine with the basics. I do highly recommend the K-tec blender; if you don't already own a high-powered blender this should be at the top

of your list. Here is a comparison of the top two blenders : http://rawgourmet.com/ktec-hp3-blender

There is such a thing as eating too much even with all raw; however it has been my experience that most beginning raw fooders don’t eat enough. For example

when I began I was used to buying a pint of blueberries and having them last for a few days. But that’s because I was eating them with cereal or as a dessert. As a

raw fooder, it wouldn’t be unusual to eat the entire container at one sitting. And then another one. And then eat again an hour later. (No time for this? This is what

my strategies are for, and the snack list and the meal plans to use in the beginning.)

Fred Patenaude estimates that a “typical” raw foodist needs 4-6 pounds of food a

day. Putting things in perspective there are 2-3 apples in one pound and 2-3 bananas in one pound. If you are older, or a small person or less active you may

only require 2-3 pounds, while growing teenagers and highly active people like athletes may require more than that.

Make the following types of food when you have time like on the weekends: A pate like the sunflower pate in my book The Raw Gourmet which will keep for 2 weeks, or a nut loaf which normally will keep for 2-3 days, or if you have a

dehydrator make Flax seed crackers.

Or you can make up some marinara sauce which keeps for 3 or 4 days, then on Monday or Tuesday make some pasta out of zucchini or parsnip, and you have a

wonderful pasta meal that you can make in minutes.

There are some yummy dessert recipes in my book that are fun to make up on the weekend like apple pie, carrot cake or yam pie, they all keep long enough to be

able to enjoy during the week. .there are many more ideas like this that are part

of Raw Food for the Real World.

Of course we all love to have celebrations and special occasions from time to time and there are plenty of recipes to make that happen.

Some recipe ideas for your three week plan Green Smoothie

How to Create Your Own Raw Food Plan, with Nomi Shannon

9

I strongly encourage you to start each day with a green smoothie, but there

are 6 or 7 breakfast alternatives in my program for you to choose from as well:

Puddings: (papaya/tahini/banana or banana/avocado) recipes below

Applesauce (2-4 apples per serving, cinnamon) recipe below

Assorted Fresh Fruit-your choice be sure you have enough Soaked, sprouted cereals

Sweet Buckwheat Cereal (A make ahead recipe) Chia pudding and Fruit

Banana Papaya Pudding

½ ripe papaya (about one cup chopped) 1 banana

2 teaspoons raw tahini Blend and eat

You can double this recipe if you think you will be hungry too soon and if you can eat a large portion

Banana Avocado Pudding

1 banana

½ avocado Blend

You can double this recipe if you think you will be hungry too soon and if you can eat a large portion

Applesauce

Use 2-4 apples Leave the skins on, core and seed

Cut up into small pieces and blend For a regular blender, you may have to grate at least the

First two apples then cut up the others Add cinnamon to taste.

If necessary add the smallest amount of water possible so blender will run properly.

Oatmeal

Raw oat groats are hard to find at physical stores, they don't have a long shelf life; which is, of course, why they steam (called 'stabilize in food

jargon) them. You can find them here: Raw Food World/Nomi

How to Create Your Own Raw Food Plan, with Nomi Shannon

10

Once you receive them, store them in the freezer. This isn’t a breakfast I can advocate eating very often…but it’s filling and good for a change once in

awhile.

½ cup raw whole oats, soaked 24-48 hours (in refrigerator,

change the water when you think of it at least daily every 8-12 hours is better)

2 pitted dates, or two figs soaked overnight, reserve soak water ½-1 banana, peeled

¼ teaspoon cinnamon

Blend oats with with dried fruit, cinnamon and enough soak water so the blender will work easily. Blend until smooth. Then add banana or whatever

fresh fruit you’d like to use and pulse a few times, leave fruit chunky.

Variation: Add two tablespoons soaked flax seeds (blend with oats) or soaked chia seeds (you don’t need to blend), with a cut up apple.

Large Salad

All your salads should have a large assortment of veggies: think of the

rainbow. As an example try: Large portion mixed organic greens (often called spring mix or mesclun)

Red pepper

Green beans Zucchini

Shredded carrot Shredded beet

A few cut up olives

And anything else fresh and raw that appeals to you

For dressing use 1-2 Tablespoons of flax or hemp seed oil with lemon juice or a bit of Balsamic vinegar and seasonings like Frontier pizza spice, a bit of

sea salt and some dulse and kelp flakes.*

Hint: salad tastes extra delicious if you cut it up after you put your dressing in. I use the toss n chop but you can achieve a similar affect by cutting up your salad

with a knife and fork until you have fairly uniform pieces anywhere from ½ inch to 1 inch in diameter. It also takes much less time to eat your salad if you cut it up

small. http://rawgourmet.com/toss-n-chop

Note: if you are bringing salad to work for lunch, bring dressing or pate in a separate container and add it just before eating.

How to Create Your Own Raw Food Plan, with Nomi Shannon

11

*Nomi's favorite dressing

2-4 tablespoons flax oil (or hemp oil) 2 tablespoons lemon juice (fresh of course) or

2 tablespoons good quality Balsamic vinegar or apple cider vinegar

½-1 teaspoon agave nectar or maple syrup Pinch of sea salt of dash of nama shoyu (or try the coconut aminos)

Big dash of pizza seasoning or other seasoning of your choice

Use any spices or herbs you like: chopped garlic or onion, basil. My favorite is frontier brand pizza seasoning; I like their Bombay veggie blend too for a nice East

Indian flavor. I also love any spice that makes things taste Asian like Chinese 5 spice powder.

Large salad with Marinated Veggies

For greens, try arugula! Or mache if you can find it-it is delicious!! How about

watercress? For a large marinated veggie salad for company I use the packaged box

of mixed greens; they are recognizable,

folks are used to them. Don't want to rock the boat with company.

Cut up 6-8 other veggies into small pieces,

try: celery, cucumber, zucchini, mushroom, green beans, sugar snap peas,

tomato-that last bit of broccoli from your soup the other day, and the asparagus if

there’s any left over, or cauliflower. Make a dressing from vinegar or lemon and flax oil*. Place the cut up veggies in the dressing at the bottom of your salad bowl.

Toss. Allow to sit for a bit 2-10 minutes. Then top off with your assorted greens and toss. A bit of fruit like papaya squares or blueberries on top adds a nice touch.

Note: you can marinate the cut up veggies for several hours, the longer the

better. I often put them on the bottom, let them be for 1-2 hours, then right

before dinner add a bunch of greens and toss.

Other options (this is endless)

Add chopped pepper, onion, cabbage, grated parsnip and beet, got any asparagus

left? That spoils fast and it’s expensive –use it up. How about green beans, sugar snap peas? Edible flowers? Edible weeds from your yard? Maybe some sliced

mushrooms. Grate up that last bit of broccoli from the soup the other day. Instead

How to Create Your Own Raw Food Plan, with Nomi Shannon

12

of lemon try Balsamic vinegar, Apple Cider Vinegar or orange juice with a dash of

Asian spices. Chop it up fine.

Try: fennel, bok choy, chives, turnip, turnip greens, rutabaga, radishes, chard,

kale, kohlrabi, rapini, radicchio, escarole, Chinese cabbage, or Kirby cucumbers.

I love thin sliced carambola (star fruit) on top of my salad and pomegranate seeds

look like little rubies. You eat first with your eyes, so remember to make your salads attractive. Even if 'just' for yourself.

Hint: when you just have small bits of veggies left, wrap them, then place them

together in one baggie or container, that way you will know what you have very quickly. Odd bits can be put into soup and are very useful in salads, as you can

see above.

Carrot Pasta with Indonesian Yum-Yum Sauce

Make carrot pasta with the saladacco or the spirooli or spiralo. Keep making until you have a bowlful. (You can make pasta by simply using your vegetable peeler

and making long carrot strands with it.)

If you have my book, The Raw Gourmet, this is also excellent with my Gado Gado

Sauce recipe.

Indonesian Yum-Yum Sauce ½ cup water (or fresh coconut water if you have it)

3-4 tablespoons raw almond butter 2 teaspoons raisins (soaked 20 minutes) optional

¾ teaspoon nama shoyu, or wheat free Tamari ½ teaspoon Chinese 5 spice powder

1 clove garlic 1 teaspoon ground flax seed

Blend well. Refrigerate. Will keep for a few days. Pour over carrot pasta, can be warmed in a pot on the stove, stirring constantly until warm to the touch. (You can

pour hot water over the carrots (not boiling) drain, put carrots in a hot dish and

pour the warm sauce over for a warm meal. Serve with a simple green salad with a bit of lemon squeezed over it. Suggested greens: kale, mustard, cabbage, bok

choy.

note: Please do not 'warm your food' in a dehydrator. This just invites bacteria etc to grow. Simply warm quickly in a pot on the stove.

Warm Butternut Squash soup with hijiki salad

How to Create Your Own Raw Food Plan, with Nomi Shannon

13

(Butternut Soup recipe here, hijiki salad recipe in is in

Raw Food for the Real World and in The Raw Gourmet)

This recipe is adapted from Rene Underkoffler’s book, Living Cuisine. This makes enough soup for 4-5 servings, it will keep for a few days. It is warm. It is cooked.

If you want to be 100% raw, substitute a carrot or yam soup from my book The

Raw Gourmet

3 cups water 2 cloves garlic

1 medium sweet onion chopped (about 1 cup rough chopped) 2 teaspoons sea-salt

4 cups cubed butternut squash (I have seen this already cut up in the stores…I cut mine but I can appreciate short cuts)

2 tablespoons olive oil 2 tablespoons maple syrup or agave

In a soup pot, bring water just to simmer with garlic, onion and sea salt. Turn the

heat to low. Add cubed squash. Allow to remain on low flame just until a fork can pierce the squash, about 10-20 minutes. Cover pot and turn off heat. Let soup sit

for a few minutes. Transfer to a blender or food processor. Add olive oil and

sweetener and blend until smooth.

Nomi's notes: If you happen to own an immersion (stick) blender, now would be a good time to use it, just leave everything in the pot. DON'T PULL THE BLENDER

ABOVE THE SURFACE WHILE USING UNLESS YOU WANT TO WASH YOUR CEILING.

Now, what I would do to make this meal at least partially raw is I would then add a few handfuls of raw stuff to the warm bowl of soup…like: parsley, cilantro,

chopped kale, grated carrot or squash, sprouts etc. But that's just me.

Avocado/Guacamole If you made bread or crackers over the last weekend, you can simply put together

an open sandwich with sliced avocado, maybe a few bits of red pepper and or onion, a sprinkle of sea salt or herbamare, and a generous sprinkle of Frontier

Pizza spice for a quickly made and very hearty and yummy lunch. Or you can make up some guacamole and spread it over the bread/crackers then top with

whatever pleases you. You could probably fill a 300 page book with guacamole recipes. Here's an easy one.

Guac for One

1 avocado cut up

½ red pepper chopped fairly fine

1 scallion chopped fine

How to Create Your Own Raw Food Plan, with Nomi Shannon

14

1 celery stalk chopped fine

1 clove garlic finely minced ½ teaspoon Nama Shoyu or wheat free Tamari or more to taste

pinch sea salt optional pinch cayenne optional

It's a nice touch and added flavor if you put a bit of sea salt on the minced garlic and mush it together with a fork or the back of a spoon, in fact I sprinkle the salt

on as I mince it…just a nice little gourmet thing to do you- don't really have to.

In a small bowl mash the avocado with a fork, mix in the rest of the ingredients. Taste and adjust the seasonings, it will become more garlicky if you don't eat

every drop right away as you probably are going to do. Brilliant Cabbage rolls (Pictured on the cover of this eBook) There are two recipes in my book The Raw Gourmet for cabbage rolls, take a look at them both if you have it, either concept will work. They are on pages 44 and 51. 2 or 3 large green cabbage leaves. Remove any outside leaves that are dirty or beaten up, and take the first large good leaves that you can find BEFORE you cut the cabbage up for any reason.

Use green cabbage (it's softer and more pliable than red [purple] cabbage leaves) but you can use red leaves as well by using one of the softening methods below.

This is a really neat way to make a quick “sandwich”, other good greens are collard (needs softening as well), Romaine or any large green leaf. I have two favorite methods of softening the leaf so it will roll well. If you have a dehydrator, the easiest way is to just put the leaves in the dehydrator for 5-10 minutes. This works really well so keep your eye on them so they don’t become too limp. The other way is to dip them in hot water just long enough to become pliable. The trick is to have the water hot enough to slightly wilt the leaves but not hot enough to kill all the enzymes in them. Bring water just to boil, turn off and allow to cool for awhile before immersing the cabbage leaf. You may or may not need to kind of shave the thick rib in the leaf or cut it out entirely, depending on the leaf.

You can use a sushi mat to roll the cabbage or just roll them up –both methods work well. Line each cabbage leaf with spinach leaves, or basil and or other soft greens. Here are some suggested additional ingredients : 1 asparagus spear down the center, sliced olives down the center Julienne: carrot and or celery-down the center Top with: Greens, sprouts, tomato, spinach or avocado etc.

How to Create Your Own Raw Food Plan, with Nomi Shannon

15

OR, 2-3 Tablespoons of pate, nut loaf or guacamole topped with wasabi paste, olive rounds, julienned (or saladacco'd) carrots/parsnips/beets..or a huge handful of sprouts or greens, always use something colorful like julienned carrot or thinly sliced red pepper because it looks so pretty when sliced. Tightly roll and eat as is or cut at an angle, and enjoy…. You can use this same concept with nori rolls. This one recipe with its myriad of variations can feed you for years to come. Make it your own.

In Raw Food for the Real World ; here is what a typical day might look like*

Week Two: Wednesday

Breakfast Green Smoothie

Snack fruit or nuts/seeds

Lunch Cabbage Roll ups

Snack ½ avocado w lemon

Dinner Warm Butternut soup with Hijiki salad

*Some students follow this plan exactly; others take some ideas like one or two recipes a week and tweak and follow a plan of their own device…with my guidance. There's also a 'Fast Trac' approach I show my students how to do. It is for very busy people who haven't got the time to follow a specific approach like this example. You see, there really aren't any two raw fooders who eat exactly alike. Even with couples or people in the same household, we each have our different needs. A six foot tall 200 pound man would have different requirements than his 5 foot tall 105 pound wife or his 4 year old child. Learning how to customize your diet is probably the most important thing you'll ever learn. And it makes sense to start by initially being given a plan to follow- what we are going to be doing is every day raw food eating, in whatever percentage you decide is best for you.

How to Create Your Own Raw Food Plan, with Nomi Shannon

16

Some additional good resources for simple recipes

The Raw Gourmet, Simple Recipes for Living Well

The Little Book of Raw Soups

The Little Book of Raw Smoothies

The Little Book of Raw Pastas

Raw But Not Naked, the Little book of Salad Dressing

What do Raw Fooders Eat? Discover Exactly What the Successful Ones Do

Did you find this booklet helpful? If so, why stop here? I've only scratched the surface. Click here to learn more about Raw Food for The Real World, it's raw food for real people.

Raw Food For The Real World: Raw Food for Real People, No complicated recipes,

No expensive shopping list and no more choking down

boring breakfast, lunches and dinners that take forever to make!

How to Create Your Own Raw Food Plan, with Nomi Shannon

17

Nomi Shannon, photographed April, 2012

Nomi Shannon is an award winning author and world renowned coach. Her best- selling book, The Raw Gourmet, has sold over 250,000 copies, making it one of the best-selling raw food books of all time. Her second book, Raw Food Celebrations (with S.Duruz), is flying off the shelves at bookstores worldwide. Her latest book, What Do Raw Fooders Eat shows exactly what 46 raw fooders from all over the world eat with a one week food log from each person, as well as their personal story and great recipe ideas and recipes. From 2008-2011, Nomi received numerous Best of Raw Awards for: Best Raw Educator, Favorite Raw Chef and Favorite Raw Book (For The Raw Gourmet, Raw Food Celebrations, and best in Media for What Do Raw Fooders Eat) as well as best Blog, best Online Store and her personal favorite, Funniest Raw Woman. She's not only a certified Hippocrates Health Educator; she actually ran The Hippocrates Health Institute's Certification Course back in the early 1990’s. Raw for over 25 years and still going strong at age 70, Nomi has been featured in Alive magazine, Get Fresh, San Diego North County Times, Galveston News, as well as numerous radio shows and other media. Nomi is known for teaching people proven steps to keeping -- or regaining -- vibrant health. Her website http://www.rawgourmet.com offers breakthrough information, product reviews, delicious recipes, an ezine and an online course -- all free of charge. She also offers online coaching courses, her books, raw kitchen equipment, DVDs, phone consultations and live classes.

Since there's conflicting information about what's the "best" raw food diet, many raw fooders wonder what to eat. Nomi shows people a simple path to thriving on raw food and leaving the confusion behind. Just as important, she empowers people to whip up delicious meals quickly and easily, turning newbies into thriving home chefs practically overnight. http://www.rawgourmet.com http://www.RawFoodForTheRealWorld.com http://WhatDoRawFoodersEat.com http://www.RawFoodQuestionsAnswered.com

How to Create Your Own Raw Food Plan, with Nomi Shannon

18