Welcome to The Raw Project! I started this site because I’ve always been a health and fitness nut (typical Californian, right?) that was recently introduced to the raw diet. Cooking started out as a relaxing hobby for me after putting in a full day as an IT tech and creating and finding healthy recipes my husband actually likes is a constant challenge. I was raised by a nurse mom and endured a lot of dinner conversation about the misery failing health causes patients. I’m also shocked by our nations rising obesity rate and health problems that come with that package, it’s hard to see so many people suffering.
I was first exposed to the raw diet by taking a raw food prep class a friend talked me into and I was astounded how expensive the tools and ingredients are, $500 blenders, $300 food dehydrators, $300 food processors, $8 for a small jar of special “pink” salt, ceramic knifes only, etc. Is all it all really necessary? Much of the class seemed to be pushing sponsors and I see how the financial aspect will turn many off. I plan to explore that in detail and find cheaper tools and ingredients that are just as good. I’d also like to consider myself a kitchen MacGyver, using what I have to accomplish the goals instead of running out and buying a new tool. If I did, I’d probably be broke and my kitchen would look like my mom’s with no actual counter space left. Like Alton Brown, I’m not a fan of uni-taskers and like to get my money’s worth of anything I do buy.
The raw diet is a departure from average eating habits and maintaining it is a challenge, it’s hard to find anything at Taco Bell or Chili’s for a raw foodie. It’s nearly impossible for most people to go 100% raw, especially if you travel, have a tight food budget and/or eat out a lot. But I’m going to try and hopefully find ways to eat healthy a majority of the time, enjoy it and not spend too much time and money doing it.