Generally this is the way my conversations pan out:

Person:"So what do you eat? are you a vegan?"

ME: "well, I am mostly vegan but I eat fish."

Person: "Wait, whaaattt??"

ME: "I avoid dairy and don't eat any food that walks around on land. I eat anything that comes from the sea, including fish."

Person: "But, aren't you raw?"

ME: "I mostly eat raw. I gravitate mostly towards raw, fresh, organic foods. But if I'm at restaurant with family or friends or on vacation, I'll eat cooked foods like a piece of baked fish or steamed veggies."

Person: "I've figured it out. You're a vegetarian, then."

ME: "No. I don't eat dairy, and vegetarians do. Plus I eat fish, and vegetarians tend not to eat fish."

Person: "OHHHH I Get it. You're a flexitarian!"

ME: "Sure. I'm whatever makes it easiest for you."

Are you 100% raw?

No, I am not completely raw. I consume a high percentage of raw food, probably somewhere between 75-85%. I will eat steamed veggies, quinoa, brown rice or a piece of sprouted toast with almond butter. If I go out to eat with friends I will have a piece of broiled or steamed fish with veggies and I have quite the sweet tooth. I’ve been known to polish off a fair amount of dessert, but I’ve learned to limit this over time because it just doesn’t make me feel good. Within an hour of eating the sugary dessert I remember why I don’t eat that way every day. I usually share a dessert and then I feel fine, I’m all for moderation of things we enjoy, not restricting.

Are you a vegan?

I probably eat fish once a week, so I’m not a vegan. I’m careful to research the latest eco-friendly and safe options for fish so that I don’t support any sort of negative treatment. It isn't necessarily an ethical decision, overall I don't like the taste of meat or the health negatives associated, like high cholesterol and high saturated fats. 

When I moved to Los Angeles 7 years ago, I became much more aware of my likes and dislikes, and much more educated about the environmental impact created by eating meat. There is ample evidence in peer-reviewed scientific journals that mammals experience "not just pain, but also mental suffering including fear, anticipation, foreboding, anxiety, stress, terror and trauma," says Prof Andrew Linzey, director of the Oxford Centre for Animal Ethics and author of Why Animal Suffering Matters. I would go to the farmers Market in Hollywood every Sunday and talk to people in the community and learn. I decided that within myself, I prefer not to potentially bring that emotional poison into my own being, but I absolutely don't judge others that do. I've known since I was a child that I have an extreme sensitivity towards others and energies, and I may just be hyper sensitive to these feelings about animals as well.

I wear leather boots and have a beautiful leather bag, both from a trip to Argentina. My husband's cousins own a leather company there. I consume raw honey and bee pollen. I make sure all the honey and bee pollen is from a good source where the bees are treated carefully, from local bee farmers. They never transport the bees to pollinate commercial corps, and they embrace traditional, local in-season-only, low stress beekeeping methods that help keep the bees healthy.

Vegan/Vegetarian/Pescatarian/Raw-Pick one!!!!

People enjoy categorizing.  In fact, many a psychological study indicate our brain naturally desires to put things into categories, to organize things and find relationships between new objects and those already stored in our brain.

Unfortunately, I don't have an easy answer for you. This hasn't been a quick and easy process for me. It takes intuition and learning about your own body and how it reacts to different things. My journey has 100% been about how things make me feel. Dairy makes my stomach hurt, no more of that. Meat doesn't taste good, and has repercussions if we eat too much; no bueno.  Raw food makes me feel AH-MAZING... so I tend to eat as much of it as I can. Too much processed or cooked food makes me want to take a nap and not feel alive: NAH, I'll drop that from my eating regime. We must learn to listen to our internal mechanisms. Just as women "know" when they are pregnant before seeing a physician, no doctor, health coach or expert can lead you 100%. You are your own expert!

The only advice I will give is to listen to your own body, figure out what works for you and to attempt to reduce the amount of red meat you consume (for health and environmental reasons). The red meat you eat today, will absolutely affect your children's generation, either directly or indirectly. My dad's health (his cholesterol) affected me by making me scared and more aware of the health implications.  This statistic makes me happy:

"More than a quarter of people say they eat less meat than they did five years ago. There is a shifting change in the diet," says Ms Gellatley.

For more info on the benefits to eating organic, local food and more details on eating red meat, read the follow two posts:

Natural organic food explained

Eating meat, global warming and the environment

The Protein Myth: Let's Get Down to the Truth Here!

PROTEIN PROTEIN PROTEIN!

A 6-ounce broiled porterhouse steak is a great source of protein—38 grams worth. But it also delivers 44 grams of fat, 16 of them saturated. That's almost three-fourths of the recommended daily intake for saturated fat. That can be really tough on your kidneys. The same amount of salmon gives you 34 grams of protein and 18 grams of fat, 4 of them saturated. A cup of cooked lentils has 18 grams of protein, but under 1 gram of fat. So when choosing protein-rich foods, pay attention to what comes along with the protein. Vegetable sources of protein, such as beans, nuts, seeds, green veggies, fruit and whole grains, are excellent choices, and they offer healthy fiber, vitamins and minerals.

*Please take into consideration that individual nutritional requirements for every person is unique and varies. The most important lifestyle influence that may modify demands for protein is the level of physical activity.

What Food Provides Enough Protein?

From www.rawfoodnation.org:

 "The World Health Organization states that humans need about 5% of their daily calorie  intake to come from protein. This constitutes a healthy diet. Actually, by being a raw food enthusiast, you have the option to get your daily dose of protein from a variety of sources. So no longer do you have to think “gee, I should make sure I have chicken tonight so I get my protein.” Now you have multiple ways to get your protein, from your breakfast smoothie to your afternoon snack. On average, fruits have roughly 5% of their calories from protein and vegetables (especially green leafy ones) have 20-50% of their calories from protein."

Here are some great plant based foods that are packed with the proteins your body needs:

* Dark leafy greens such as kale and spinach (2-3g per 100g; great in salads, in juices and green smoothies)

* Fruits such as peaches, avocados (1-4g protein per 100g fruit; great in smoothies), and raisins (consider making a raw trail mix)

* Nuts such as Brazil nuts, pecans, almonds, pistachios (up to 21g of protein per 100g) and seeds such as sunflower, pumpkin seed and chia seed

* Hemp protein powders (23%) added to your smoothies and Blue-Green Algae such as Spirulina (contains all the amino acids) also added to juices and smoothies

After reading all these articles, and finally, reading the article by the World Health Organization "Protein and Amino Acid Requirements in Human Nutrition", I've concluded that we need about for every .83g of protein for each kg of body weight(each kg is 2.5 lbs). In easy to understand terms: divide your weight into a third. That's about what you should get in protein grams. (for a 140 lb person they should obtain around 45 grams per day)

This is from a raw food guy I follow, and this is what he says about protein on the raw diet:

"6% of protein in total calories consumed is plenty, for the following reasons:

1. Human milk only contains 6% protein (by calories). We know that babies are growing fast and need more protein than adult. So there is no reason to think we would need more protein than a growing baby.

2. Vegetarian and fruitarian animals on the planet all eat a low-protein diet and yet build tremendous strength and muscle.

3. Proteins in fruits and vegetables are of higher quality than proteins in grains or beans. They contain all necessary amino acids and are not processed, cooked or coagulated by heat. Therefore, they are easy to assimilate.

In the 11 years I’ve been on a raw diet, I’ve never known any raw-foodist with a true protein deficiency.

However, I’ve met plenty of people who consumed too little food and wasted away, in addition to suffering from many deficiency-related problems.

It’s essential to consume enough calories to meet your needs. If you do that, you’ll automatically get enough protein, along with most necessary nutrients (one exception is Vitamin B12. I recommend supplementing for that)." -Frederick Patenaude

I completely agree that we obsess over the protein controversy and that we actually (on the Standard American Diet) get WAY too much. I'm just not sure if 6% is enough. I'll continue to do research.

Check out other thoughts he has on his blog: http://www.fredericpatenaude.com/blog/

This concept is hard for me to grasp, personally. I'm still addicted to the idea of "getting enough protein" and getting it from fish. I probably only eat fish every other week, but I feel like it's imperative, even though it probably isn't. This year as one of my new years resolutions, I will attempt to eat less fish. I know there are plenty of reasons to not eat fish- i.e. toxins, mercury, poisons but i continue to hold onto the notion of "how good I feel after eating it" (unlike other meats that don't leave me feeling good). I also feel like I'm on cloud nine after drinking a green juice,  superfood smoothie or a delicious raw entree. So, would I really miss not having fish in my life? This year will be the test! :)

 

The Times of London just published a headline that stated: "Give Up Meat to Save The Planet."

Even former Vice President, Al Gore, who has made climate change his primary issue, has been criticized by animal rights activists for eating meat.  Are meat eaters contributing to global warming anymore than a vegan that eats a bag of chips? Absolutely not. If anything, this post will show tips for eating meat if it's grass fed, grown locally, sustainably and organically; while addressing the issues concerning global warming and processed foods.

Meat isn't necessarily to blame for climate change.

None of us, whether we are vegan or omnivore, can entirely avoid foods that play a role in global warming. Singling out meat is misleading and unhelpful, especially since few people are likely to entirely remove animal-based foods from their diet.

It's true that giving up meat for a year is one of the greenest lifestyle changes you can make as an individual (an average of 176 pounds of meat!). You could drive a more fuel-efficient car, install compact fluorescent lightbulbs, take more canvas bags to the store, but unless you intend to personally hunt wild buffalo, there's really no green way to get meat — although organic, grass-fed, locally farmed meat is better than anything factory-raised.

Written by the UN’s Food and Agriculture Organization (FAO), the report is the latest research linking meat-eating with environmental destruction. According to the FAO, the arm of the UN that works on worldwide hunger-defeating initiatives, animal farming presents a "major threat to the environment" with such "deep and wide-ranging" impacts that it should rank as a leading focus for environmental policy.

The FAO estimates that about 20% of the planet's pastureland has been degraded by grazing animals, and increased demand for meat means increased demand for animal feed — much of the world's grain production is fed to animals rather than to humans. (The global increase in grain prices over the past year is in large part due to the impact on grain supplies of the growing demand for meat.)

The mass production of meat has been facilitated by industrial feedlots, which flow in antibiotics and other toxic chemicals. The UN report calls the livestock sector a "major player" in affecting climate change through greenhouse-gas production. The FAO found that the ranching and slaughter of cows and other animals generates an estimated 18 percent of total human-induced greenhouse-gas emissions globally. Greenhouse gases – such as methane, carbon dioxide and nitrous oxide – are linked to global warming.

And of course, the human health impact of too much meat can be seen in everything from expanding waistlines in America to rising rates of heart disease in developing nations, where heart attacks were once rare.

Farmers are responsible for only a portion of the greenhouse gas emissions in the food system. According to the University of Wisconsin and the Soil Association in Britain estimates that only half of foods total greenhouse impact has any connection to farms. The rest come from processing, transportation, storage retailing and food prep. The seemingly innocent potato chip, for example, turns out to be an awful climate-hating food. Foods that are minimally processed, in season and locally grown, are generally the most climate-loving.

For those individuals who enjoy eating meat, I strongly urge you to skip a few days. We need to get away from this mass-produced, over-consumption-mentality, but in reality, having a steak or burger once in awhile won't kill our environment. Certainly be sure that that meal is worth it: take a few extra minutes to do your research. Most restaurants are more than happy to let you know where the meat is from and if it's organic or not. It actually matters to them too, especially when it comes to taste!

Farmers Markets are everywhere now... look them up online and go shopping there- with a canvas bag or two- before going to your local grocery store.

Brain Food!!!

• 8 oz Carrot Juice

• 2 oz Alfalfa Sprouts

• 1 tsp Blue-Green Algae, Spirulina or Chlorella

Carrot juice is renown for its abundance of antioxidants. Alfalfa sprouts are rich in phytochemicals and chlorophyll and increase oxygen in the blood and brain. Blue-green algae, in any of its varieties, is a superb brain foods for sharpening concentration and alertness. Use organic carrots whenever possible.

Natural Organic Food

Consuming natural organic food is incredibly important, but the reason why isn’t always understood or clear. I’m writing this post to take a more in-depth look at some of the issues surrounding organic food and to help dispel common assumptions and bring a dose of reality to the table. One reality for me is that organic food really does TASTE BETTER. I am shocked just about every time I bite into an organic kiwi when compared to a regular one. Why? What makes it taste so much better? and what does it take for something to earn an "organic" sticker? Read on to answer these questions!

1. Why does Organic Food taste so much better??

Flavor in organic foods is so much better because of the healthy, well-balanced soil it grows in. This is why so many top chefs insist on using organic food in their recipes. Obviously, tastes and flavors are a personal matter, so see for yourself!

2. What does it take for the USDA to approve a food as "organic"?

• “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.

• “‘Organic’ is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.

• “Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water.

• “Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.

Okay... so what is organic food? summary please!

Though organic food can be produced with certain synthetic ingredients, it must adhere to specific standards regulated by the United States Department of Agriculture (USDA). Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time (as they sometimes are on conventional farms), and are raised without antibiotics or synthetic growth hormones.

A few more terms for piece of mind:

• Organic: A USDA-regulated label that says no pesticides, synthetic fertilizers, antibiotics, or growth hormones were used. Produce, meats, and dairy with a USDA Organic seal are 100% organic, while other foods may use the designation if 95% of their ingredients are organic.

• Natural: This label, regulated only for meat and poultry, signals that no artificial ingredients have been added. Don't confuse the term with nutritious when, say, reaching for the Cheetos Natural Cheese Puffs.

• No hormones administered: An unverified certification that a cow was never given hormones in its lifetime. A "no hormones" stamp on pork and poultry is entirely irrelevant since, by federal law, chickens and pigs may not be given hormone injections.

• Cage-free: This egg carton label means nothing nutritionally and not much ethically. Cage-free hens can still be packed wing-to-wing in a windowless indoor space.

• Free-range: This USDA- defined, but unregulated, term means that a bird has outdoor access for more than half its life. Still, many free-range chickens live in crowded barns, with access only to a cramped yard.

• Grass-fed: Indicates only that a cow ate grass at some point in its life—always true, even of animals raised on big commercial farms. Look for "grass-finished" beef (the animal ate only grass in its final weeks) or "100% grass-fed."

• Pastured or pasture-raised: Though unregulated, this term usually means that an animal has roamed grassy fields throughout its life.

Healthy food - Healthy Body

Bottom line: eat as many healthy, organic foods as you can for a healthy body and mind.

Organic foods may have higher nutritional value than conventional food, according to some research. The reason: In the absence of pesticides and fertilizers, plants boost their production of the phytochemicals (vitamins and antioxidants) that strengthen their resistance to bugs and weeds. Some studies have linked pesticides in our food to everything from headaches to cancer to birth defects — but many experts maintain that the levels in conventional food are safe for most healthy adults. Even low-level pesticide exposure, however, can be significantly more toxic for fetuses and children (due to their less-developed immune systems) and for pregnant women (it puts added strain on their already taxed organs), according to a report by the National Academy of Sciences.

Pesticide contamination isn't as much of a concern in meats and dairy products (animals may consume some pesticides, depending on their diet), but many scientists are concerned about the antibiotics being given to most farm animals: Many are the same antibiotics humans rely on, and overuse of these drugs has already enabled bacteria to develop resistance to them, rendering them less effective in fighting infection, says Chuck Benbrook, Ph.D., chief scientist at the Organic Center, a nonprofit research organization.

Is buying organic better for the environment?
Organic farming reduces pollutants in groundwater and creates richer soil that aids plant growth while reducing erosion, according to the Organic Trade Association. It also decreases pesticides that can end up in your drinking glass; in some cities, pesticides in tap water have been measured at unsafe levels for weeks at a time, according to an analysis performed by the Environmental Working Group (EWG). (To find out about the safety of your tap water, visit the EWG website at ewg.org/tapwater/yourwater.) Plus, organic farming used 50 percent less energy than conventional farming methods in one 15-year study.

When is it worth the extra $ dough $?
If you can afford it, buy local and organic. Farmers' markets carry reasonably priced locally grown organic and conventional food; to find one in your area, go to localharvest.org. If you can't always afford organic, do spend the extra money when it comes to what the EWG calls the "dirty dozen": peaches, strawberries, nectarines, apples, spinach, celery, pears, sweet bell peppers, cherries, potatoes, lettuce, and imported grapes. These fragile fruits and vegetables often require more pesticides to fight off bugs compared to hardier produce, such as asparagus and broccoli. Download a list of produce ranked by pesticide contamination at foodnews.org, an EWG website.

When shopping for organic foods, always look for the USDA seal on any kind of packaged food. For meat and dairy, this seal ensures you're getting antibiotic- and hormone-free products. When buying meat or produce that isn't packaged, look for a sign stating that it's organic, or ask someone that works there!

http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml

http://localharvest.org

http://foodnews.org

In-Fighting in the Organic Movement: www.thedailygreen.com/2007/07/18/in-fighting-in-the-organic-movement/4075/

When It Pays to Buy Organic: www.consumerreports.org/cro/food/diet-nutrition/organic-products/organic-products-206/overview/index.htm<

Good source of organic information and news: www.organicconsumers.org

Visit eatwild.com for farms that sell pastured products

Read more: http://www.thedailygreen.com/living-green/definitions/Organics#ixzz0UeFN4nKa

After visiting San Francisco about 5 times in the past 2 years knowing fully well about Cafe Gratitude, I finally made it. And it was more than worth the wait.

cut to today: walking about 20 blocks, taking the Bart and 2 buses, I arrived. I am here.

it's no wonder it's such a challenge for people to stay healthy, and especially raw, while traveling. Most people won't endure the above trek in order to achieve a healthy meal.

After arriving... again after ordering, and while eating...and once again after I am finished: I feel such gratitude.

I feel thankful for this beautiful food, for the love and intention that goes into every bite and sip, for the gracious and kind staff, for small details such as the Question of the Day (today's: What are you devoted to?) for The Present Moment, and for my deep awareness of my body and my health to bring me to such a conscious place for lunch.

Here's what I ordered: 'I Am Healthy" Green Veggie Juice, followed by "I Am Giving" Asian Kale Salad with Teriyaki Almonds, sea vegetables and sesame seeds. For dessert (you can't skip dessert when doing a review for a restaurant-it wouldn't be fair) I had the raw Pecan Pie called "I Am Perfect" with Pecans and Dates and a Macadamia nut crust. mmmm. Afterward, while walking around the beautiful store, letting my food digest and my heart absorb my surroundings, I sipped on a cup of mint green tea with ginger and spices. ("I Am Charmed")

I consider it a treat to be in such an amazing environment. I definitely don't take it for granted. Every time I walk in such a place, i feel humble and gracious.

I feel at home here. I can sit Indian style like I would at home. I can ask questions that matter to me and know that they will be acknowledged and respected. There is a lot of love being felt here... the staff just had a group hug, for example. This is exactly how life is in my bubble, in my head, in my heart.

For now, all i can say is that until I can create my own sanctuary, my own yoga studio-juice bar-restaurant-safe place...

I'll be venturing to Cafe Gratitude to fulfill these desires.