When I give talks or seminars on raw foods, I would like to ask the audience, the following question: "What do you think of when I say that the term raw vegan food?" More than a few people slightly pained expression on their faces and answer something like: "carrots", "celery", "salad" or "rabbit food." To them seem raw or living food vegan food, as it must be boring. After all, how much you can really do with raw fruit, vegetables, nuts and seeds?

I wondered the same thingback when I still in the living foods lifestyle in Miami Beach began about 10 years. Whenever my friends talked to me about it is I just could not stand in context. Although I have been a vegan at the time and ate quite a lot of fresh fruit and vegetables, a 100% Living Food Nutrition struck me how incredible it must be limited - and boring.

I held this view, until one day when I went to a meeting sponsored by our local yoga center. It was a vegetarian potluck and all the dishes wereboiled, with the exception of two that my friends Ryan and Marisa brought. One was a living food lasagna and the other is a live food apple pie. The presentation of the two was good - topped the lasagna with freshly chopped parsley and the cake crowned with a white spiral of cashew cream.

The appetizing appearance of the food was only exceeded its remarkably fresh and lively flavor. The lasagna was fresh thick layers of marinara, pine nut "cheese" and pumpkin seed pesto in the spread between strips of zucchini"Pasta" and was topped with fresh spinach. It tasted better and was more than any cooked lasagna I had ever tried refined. The apple cake provided a similar taste explosion with grated Pink Lady apples, fresh chopped walnuts and raisins on top of an almond figure "crust."

After such a remarkable culinary experience, I was very impressed, and intrigued enough to want courts to attempt to live more Gourmet foods. Fortunately for me there was a small company called "Eating without fire", which made anddelivered Gourmet Living Food Meals five days a week. This includes things like raw vegetables "tacos," "Burger and fries," "Chili", "Pad Thai", "Mousse au Chocolat," "Carrot Cake", "cheesecake", tiramisu and various specialty salads.

The meals were fantastic and made my transition to Living Food Lifestyle is a breeze. After only six weeks eating food without fire meals, I feel more energetic and healthier than I ever had. So it was easy to continue my journey deeper into the lifeFood.

In the next few years, I discovered, living-food restaurants spread over the United States, from the simple take-away Windows in Florida, high-end gourmet establishments in order to Northern California. There was also live-food retreats, seminars and culinary schools to visit and enjoy. This kind of experience made it easy for me to enjoy the benefits of regular based consumption of raw vegan foods.

I feel very fortunate have come about this informationand had the opportunity to be easy to put into practice. It has changed my relationship to food, to health and the environment deeper than I probably ever know.

Even if you are interested in experiencing the natural high cost of living on live foods, you're living in the best time ever to do it. Never before had such easy access to this kind of life changing information.

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Very few haute cuisine chefs on television have carried chef wear Michelin restaurants so many favorites such as Alexandra Guarnaschelli. Alexandra, the hostess of the popular program the Food Network's The Cooking Loft. Alexandra's mother, Maria Guarnaschelli, is a well-known cookbook editor, said Alexandra spent their young lives, surrounded by good food. What cookbook Alexandra's mother worked at the food you do to impress the girls learned at home. When Mary was editingJulie Sahni's Classic Indian Cooking, learned Alexandra ingredients and Indian cuisine appreciate it. When Mary Lynne Rossetto Kasper's The Splendid Table, Alexandra edited learned Italian cooking. Knead Alexandra Mary always lured away from their pupae, peel bread, potatoes, or put together a little thing. They soon came to enjoy all aspects of fine cuisine and fine food. It was the beginning of a lifelong culinary pilgrimage, which was later to France to her in some of these worksCountry best restaurants including the renowned Guy Savoy's.

In 1991, after completing at Barnard College, put Alexandra on the apron for the well-known American chef and restaurateur Larry Forgione. Recognizing her talent, encouraged her to stay Forgione to expand their range of skills. Willingly, they moved to France and has a work-study at La Varenne Culinary School in Burgundy. After graduating with the school and traveling throughout France, she tookDo to stay in Paris, a four-day work-study at three-Michelin-star Guy Savoy restaurant. Instead of four days, Alexandra remained four years. She was quickly promoted to his sous-chef at another restaurant Savoy, La Butte Chaillot. She found her rapid success worrying, because she was a young woman from America, monitoring a French kitchen with a staff of ten male chefs. But from a professional standpoint, this was a life changing experience for them.

Alexandra againthe United States after seven years triumphant lives and works in France. She went with venerable French chef Daniel Boulud at his restaurant in Manhattan, and she quickly rose to sous chef. Always on the lookout for new culinary horizons, she moved to California for two years, dressed in a cook-shirt for Joachim Splichal's Patina Group in Los Angeles. After working in West Hollywood patina esteemed restaurant, she moved to New York to start in order toSplichal original New York City project. In 2003 she was offered the chance to embellish their repertoire than they Butter Restaurant as executive chef. There they created their own eclectic green market, American-inspired menu. Besides her work in restaurants, Alexandra is the inspiration for a new generation of chefs at the Institute of Culinary Education in New York City, where she is the chief instructor. Besides the fact that the hostess of HIT's Food Network show The Kitchen loftAlexandra has made appearances on Iron Chef America, as well as a judge and a challenger.

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