In this article, Cherie Soria's shares from the profit, a cooking contest to one embracing raw food lifestyle. Cherie Soria teaches raw food "cooking" classes and is the author of The Raw Food Diet Revolution.
Kevin: So let's start very fast, there are some people who may not know who you are. So let's start talking about who you are and how you in this movement.
Cherie: OK. Cherie Soria Well, I am and how I am in this movement for a very long historybut I try to keep it brief. I'm a vegetarian cook for about 36 years.
Kevin: "OK."
Cherie: I got my first cooking contest when I was 12. I learned long ago that people love when you do a good meal. I liked that. I was very much loved, I think. I love sharing food with people. Because I had a family history of disease, I learned early in life, in my early 20's years, that there is a link between health and nutrition. So I became a vegetarian in myIn the early 20s and it was something strange about that time for vegetarians, vegetarian food, I will share with the people, they started coming to my side. And the people loved the food, so I started teaching classes. So I was friends with people who make themselves at dinner as I interested.
I cut the milk and the eggs and soon taught vegan cooking, always learning more and more as I read different people about health and how I make my food even healthierand even tastier. Then I began to read books by Dr. Ann Wigmore. I had read the "Survival in the 21st century," from Victoras Kulvinskas many, many years ago, but it was so radical at the time to me that the only thing I really thought sprout, which I was a part of my life and my teaching made. I have sauerkraut and a few other things like that but certainly not all eat a raw diet. In fact, when I read the teachings of Dr. Ann Wigmore began, I realized that I too eat very littleRaw food, and I wanted to learn more about raw food.
It was such a thing as gourmet raw food in those days. So I went to the hospital in Puerto Rico to meet these amazing women and learn how it was curing people with incurable diseases, only raw vegetables and wheat grass juice, that a great part of it. So I just really went with the intention of constantly changing the way how I taught, or no longer cook. That was not part of my plan. I just wanted to learn more. But while Iwas there I saw so many miracles that I could not ignore, and I decided I was never teach another cooking class again.
Kevin: Wow.
Cherie: I'd be ready and publish a cookbook in the wings, it was all cooked vegan food, but I just had to rack because I was not taught to cook with a conscience that after. She told me while I was there that I will be a beacon for their teaching and it just ran like wildfire .. People came from allaround the world to learn how to do that with me. It was delicious. It felt great and after Victoras heard about it, and began to prepare food for events for him.
Kevin: OK, so you worked with him.
Cherie: Yes, actually, he invited me to an event to meet. I have been catering events for the Essen meetings. He was a bishop of Essen. I caused Festival a wife for him during his retreat in Arkansas and he sat down and said: "You have to really teach what you doTop chefs. Each chef of the four-star restaurants, they should all know how to do what you do. "
I started teaching classes and the first grade, I had 45 people in my class, and they were fully informed all together. Every time I fill new classes that support them. We would be three days for seventeen people to set up a cooking school in a convention center. We have many, many times per year at both Brighten Bush Hot Springs and Harbin Hot Springs, because I really thought Ipeople were persuaded to come to the classes. I thought if I do have seats then the people come.
Over the years, I always make people questioned how these classes are better, what people want more and when they would be tempted to go to when I teach somewhere else in classes. We built a permanent facility in a city I absolutely love the Fort Bragg, California is. It's so beautiful here and our students, even if it takes a while to get there, our studentsLove to be there. Many of them fall in love with it so much that they are moving.
So every morning we start our day with you and it's so wonderful to be able to start the day, so. It will really set the tone for the whole day. Everyone has something to appreciate. Only in conjunction with it. It helps them to really feel the day is beautiful and special. It does not matter what happens, even if it is a challenge to overcome it. And if you really feelYou have some control over the day, you have control over your life. Although some challenge to you does not like a victim.
Kevin: You mentioned the raw food kitchen. What do you think are basics that should anyone have for raw food prep? And then I want in some of the tricks and tips that you will prep for food.
Cherie: OK. We always teach our students how to set it, their kitchen because it is really important, not only the equipment they need, buteven as you have on and how do you succeed as you turn your fruit and vegetables and store them. Arejust There are so many tips that they can learn. It's like if you are to take up tennis, you can plow through you alone, or you can get the best teachers and cut to the chase. It is really important, the right tools, because obviously, you do not need a microwave, and you do not need a stove. Things take a lot of space. There are some things you really need andsome things that have to be nice, but you do not have for a while.
So I'll start with what you have. You must have a good knife and a good cutting board. That is the fundamental. You have to have, dass And you really should be a mixer. If you can afford the best of everything then you should get a high-speed mixer. My favorite is the Vitamix but some people like a blend-tec, but a high-speed mixer, a good knife and I suggest that at least one good chef's knifeanywhere from a 6-10 cm chef's knife, depending on what feels good in your hand and a good cutting board.
Kevin: "OK."
Cherie: I like bamboo. Bamboo is great because you do not have mold growing to go. It closes itself when you wash. It's just really good. It takes a long time and I'd never go too. I suggest that people take a food processor, because you can make pies, and you can crusts for pies and cookies and the like that have to make in the food processor.Again, you do not have a expensive. If you can best afford to get like a 12-cup Cuisinart.
With a dehydrator is difficult, and you need to know how to get a dehydrator used properly, because many people use the lower temperature, they think better in a Dehydrator, and that's not really true. A dehydrator can develop into a petri dish of bacteria and mold and very, very easily. So if you are something that have thick and high water content, you must turn it in at the topTo start, the temperature of the food get warm enough to evaporate the moisture. And if you be with a dehydrator, you need to use the right kind of filler to. I like to use the offset spatula. This means that the scraper is flat and then it has a corner that is displayed and then the handle down flat. So that was work's ergonomically comfortable and easy for you. I see people who try to spread things with little rubber spatula. It takes only three orfour times as long, because you have to struggle to make a smooth, even finish that one can not purchase without the right tools to have. There are a lot of tools that we teach students how to use that their job so much easier and more efficient to do and the product seems to make more professional.
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