Over the years, I had added recipes here and there at icaneatraw.blogspot.com. Through my experience preparing raw food all over the world from rainbow gatherings making sprouts for hundreds of people, to festivals with the Krishna Kitchen, I’ve preferred the face to face intimate gatherings as a way to share my passion for raw vegan foods.
With a background in computer programming, the last thing I wanted to do was spend more time on the computer. I’ve spent a lot more time traveling, trying foods at raw vegan restaurants in many states throughout the United States (California, Oregon Washington, Colorado, Utah, Pennsylvania), and around the world: London Great Britain; Paris, France; Berlin, Germany; Tulum, Mexico, and Costa Rica.
The time has come now, that I realize the importance of sharing what I’ve learned along the way. How to apply creativity and artistry to raw vegan dishes that also taste delicious, rather than look great, but taste bland. All without overusing salt.
“Life is too short not to eat raw and it’s even shorter if you don’t.”– Marie Sarantakis
Over the course of the next year, I will be publishing a series of ebooks with recipes cultivated over the years in different categories.
In the meantime, I will be participating in live online classes with Lets Cook Raw, and will be available for one on one consultations.
When the books are published on the website, I will also offer classes based on the recipe themes.
I look forward to creating raw vegan love with all of you!