R aw food today in America has become more than a fad as people discover its health benefits, the great-tasting recipes, and the many restaurants that now serve good quality raw food dishes.  In health-conscious Los Angeles, it was natural to bring information about raw food to the public.  Steve Hamlin, a member of the L.A. Satsang and raw foods enthusiast, presented a 6-hour workshop on raw food facts and preparation.  The proceeds of this event benefited our local Mother’s Kitchen, which provides free meals weekly to the homeless in Santa Monica. 

Mother’s Kitchen first-ever fundraiser, the raw food workshop was appropriate.  From a spiritual standpoint, the health gleaned from a raw food diet can help improve one’s meditation practice.  It can be difficult to meditate, especially if there is little energy, if the body hurts, or if there is some disease or pain.  Concentration is more difficult when the body is not comfortable or working well.  As Steve eloquently stated, “Today there are increasing numbers of sensitive people (I am one) who cannot eat at restaurants (and) react to artificial chemicals put into food…A sensible raw food diet is one way to stay healthy in a country where pollution (and) disease are on the increase and the quality of the food supply is on a continual decline.”    As for using this workshop to help benefit our city’s homeless, it seemed appropriate to use a food-based fundraiser to remind us of those who don’t have the luxury of eating on a regular basis, and of what a blessing it is to help fulfill one of mankind’s most basic needs.

 The workshop focused on basic raw food preparation skills, popular ideology from the raw food movement, and ideas on how to maintain a more-or-less “normal diet.”  The point was made that we do not have to be extreme and follow a completely raw diet.  But if we are eating any raw food at all—even just a salad once a day—why not learn to do it in the most efficient and effective way possible?  The raw food movement today has many ideas that all of us can use, and Steve and other professionals shared many concepts with us.

Steve’s Inspiration

Steve has been following a raw food diet now for 2 years.  His motivational factors to make the leap into this diet included spirituality and, especially, his physical health.  “Personally, I was rather forced into (a raw food diet), since 30 years as a lacto-vegetarian (had) left me allergic to nuts, tofu, eggs and cheese, (and it also left me) depleted, protein-deprived, starched-out, and almost disabled.  (My) brain function and energy were really difficult issues.  Raw food gives me—a type ’O’ blood type, vata-pitta with impaired digestion—a way to survive, even to thrive.  I did not like it (at first), but stuck to it…since it was a place of last resort for me.”  Now that he is healthier, he can “go back and forth,” but maintains his good health with a completely raw food diet  5 or 6 days a week.

Victoria Boutenko’s book Green for Life was inspirational for Steve, as he aspires to her vision of educating the public about eating for optimal health.  He shared with us how Boutenko helped change the eating habits of an entire town.   She taught the people of Ashland, Oregon how to make a simple “green drink.”  As a result of this education, some of Ashland’s fast-food restaurants actually closed down due to a lack of business!  This manifested because of education and the resulting desire of the people to retake control of their health through a raw food diet.

In further support of the book Green for Life, an attendee testified how it and a raw food diet have changed her life.  She says she feels healthier, has clearer skin, is no longer suffering from chronic pains, and has more energy.  Steve explained that practically anyone who reads Boutenko’s book will soon buy a Vita-Mix (a tool we’ll explain later) and have a similar story.

It should also be said that Steve is inspired by the food served by Amma’s devotees at Her programs, as it is infused with incredible energy and love!

Raw Food Diet—A Brief Overview

One thing we learned is that raw food is not just “salads and fruit.”  When on a raw food diet, one must make sure that the body is getting everything it needs to function healthily.  “Raw food is one safe haven, one way to eat and be healthy, without grains, animal products or artificial chemicals, provided raw food is done sensibly, not overdoing the sweet fruits, raw grain dishes, honey, etc., with plenty of greens and good oils.”

While at first it may seem daunting, with a little bit of knowledge, planning, and some specialized tools a raw food diet can supply the body with even the proteins it needs.  A powerful blender, like the Vita-Mix, is essential, since it can break down the cellulose in greens to make the protein available (just as cows do, by the way, except we don’t have to chew it all day long).  He explained that when crackers, soaked nuts, miso, goji berries, spirolina, Sun Chlorella and other superfoods are used, a variety of different entrees-- nut pates, green drinks, raw burgers, nori wraps and the like—can provide a tasty, balanced and nourishing diet.

We were blessed to both learn and sample several of these different entrees, and were surprised at how easy to prepare and satisfying they were.  One attendee even mentioned that the food served was so much better than food served at raw food restaurants.  (All the food at the workshop was handpicked from a local farmer’s market—the highest quality available.  Most restaurants do not go to this trouble, nor do they chant the mantras Steve chanted in his preparations!)

Guest speakers—Transitioning to a raw food diet

There were 2 guest speakers to enhance the workshop: Larry Richardson, clinical nutritionist and Juan Girardi, founder of the Brain Optimization Institute (www.BrainOptimizationInstitute.com).  They gave several interesting perspectives on vegetarian, vegan and raw diets.

Larry talked about a common concern for many American vegetarians:  that of the possible vitamin B12 deficiency.  He mentioned that a vitamin B12 deficiency is seldom found in women living in India, even if they are eating a vegetarian diet.  But when these same women come to America, eating a seemingly identical diet, they often develop a B12 deficiency.  (Possible reasons for this were discussed, including that America’s food supply is super-clean and sterilized compared to India’s.)  Larry recommended that all vegetarians, and even non-vegetarians, should take a daily sublingual B12 supplement.  Studies show that even red meat eaters are at risk for B12 deficiency today.  Stress, pollution, surgery, illness, anesthetics and drugs can all contribute to a B12 deficiency.  We need very little of this vitamin, but we absolutely need that little amount, and a daily sublingual dose has been shown to be as effective as shots in most cases.  B12 shots are not needed if you take a sublingual B12 every day. 

Juan spoke about the need to transition to a vegetarian diet gradually.  A sudden transition to a vegetarian diet can eventually cause damage to the brain, demonstrating itself as neurotransmitter deficits, anxiety, attention deficit disorder, depression and/or bipolar syndromes.  It may take as long as 7 years after becoming vegetarian for such symptoms to manifest.  For the first few years after becoming vegetarian our body has a reserve of B12, iron, minerals, proteins and other nutrients.  When these reserves are depleted over time, troubles can begin.  Because of the blood-brain barrier, heavy metals and toxins can get trapped there, and the brain may have difficulty receiving enough nutrients, especially proteins.  For that reason, brain symptoms—anxiety, lack of focus, depression, insomnia, etc.—may possibly be the first sign of a protein deficiency.  All vegans and vegetarians should keep watch on their brain function and take steps to insure getting enough of the right kind of protein.

Additionally, Juan continued, the brain needs high-quality oils and fats—lots of them.  For some persons, flax oil and raw omega 6 oils (like safflower, sunflower seed, borage and evening primrose) are enough—they provide omega 3 and omega 6 oils.  The body can then make DHA, EPA and other specialized fats for the body’s use.  However, for many people, this conversion does not happen.  These people may consider supplementing with fish oil.  Juan says that at the first sign of any brain symptoms, it is a good idea to start supplementing with high-quality fish oil.  This can even be done before bedtime to insure better sleep.  Some studies have shown that if your ancestors ate a lot of fish, you won’t be able to make the conversion easily, and you should supplement with fish oil.

Some of the ideas suggested in the workshop to insure adequate protein on a vegan/vegetarian diet were:

• Soak nuts and seeds to make them more digestible.
• Have a “green drink” every morning.
• Include some high-protein superfoods in the diet (goji berries, spirolina, sun chlorella, maca, hemp seeds, hemp protein powder).
• Eat proteins in the morning and early afternoon, when digestive power is greatest, not in the evening (when quicker-digested carbs are more appropriate).
• Supplement with lysine, carnitine, taurine and a broad-spectrum free-form amino acid pill.  500 mg of each on an empty stomach before breakfast is a good plan.  Carnitine and taurine are two essential amino acids found in red meat, and vegetarians—if they crave red meat or are getting brain symptoms—might benefit by supplementing with these.
• Every two days have a protein smoothie with a banana or berries, water and ½ cup total of 3 protein superfoods. 

In Conclusion

It was Steve’s personal experience, hard work and love that drew him to sharing his passion for raw foods with us.  There is a sense of urgency in his tone as he implores us to be conscious of the food we put into our bodies:  “I do have a gut sense, maybe an intuition, that I might be like a canary in a mine, an early warning.  As things get worse, where will people turn?  Raw food is not just a high-end gourmet indulgence for the rich and idle, but a ‘reverse-face’ return to what is natural, to eat more like our ancestors really ate.  They did not have microwaves or electric ovens, and they had to carry firewood to cook.  They did not cook so much, so long, or so many of the things we do.  Food was all organic then, (the) dairy all raw.  Plastic, dead, polluted food seems to be the norm today, and dressing that up with various ethnic recipes, alluring MSG and other flavor enhancers, nitrites, etc., does not change that fact.”

Los Angeles was truly blessed with Mother’s Kitchen’s first fundraiser.  Those who attended the workshop have walked away with some knowledge and, therefore, some choices.  Those who are served by Mother’s Kitchen will receive Her Grace in the form of nutritious meals served with love.

Steve and the Los Angeles Satsang are hoping to sponsor regular raw food workshops to both educate the public about better diet and to benefit the homeless.  If you or anyone you know would like to present at such a workshop, please email us.

To purchase Steve Hamlin’s very own raw food recipe book ($20 + s&h), please visit the email us.