Discover Exactly What the Successful Ones Do

N o m i S h a N N o NT h e R a w G o u R m e T

whaT do Raw FoodeRS eaT?

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Eric

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FREE CHAPTER

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I’m originally from Montreal and I came to the US as a student at Living Light Culinary Arts Institute in 2006.

I’m now a regular full-time employee and Culinary Programs Manager at Living Light. I’ve been always attracted to health in different ways.

I was involved in a lot of sports and wanted to be a sports educator and teacher when I was in my early

twenties. But, as life goes on, I graduated as a nurse and worked first in an orthopedic department, then ER and ICU.

I love making and creating recipes, especially

converting cooked recipes to uncooked! I’m always looking and searching for new recipes, which to me is really fascinating! Besides making food, I used to be physically active and I was training as an outrigger canoe paddler. I’ve traveled and

competed in very challenging water, so I understand about training, eating healthy and respecting nature. Being active requires discipline, training and knowing when to rest. Respect to all of you athletes!!!

I do my best to keep my diet well balanced and enjoy life the best that I can! Here’s some pictures of me, and hope I will meet you someday, sometime!!!

Enjoy the path of health, love, happiness and peace.

Hello everyone! I’m a 46 year young woman who started playing with food when I was in my mid-twenties. I love making food and playing with flavors is my favorite thing. I have been a vegetarian for the last 15 years, and was a vegetarian cook for about 4 years. About 7 years ago, one of my friends gave me my first raw food book as a birthday present. I don’t need to tell you that I tried the recipes the very next day, as I was enjoying this new way and healthy way of preparing food. I started to understand more about flavors, especially when no cooking methods are used. Eventually, after mastering a couple of recipes, I started creating my own and sharing recipes and dishes with some friends at raw food potlucks. What a wonderful way to learn! Anyway, I’m now making raw food everyday for myself and my friends, and teaching students at Living Light Culinary Arts Institute in Fort Bragg, CA.

I love making and creating recipes, especially converting cooked recipes

to uncooked!

mArtine lussier California • USA

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Monday8:00AM Chia pudding and fruits (recipe included) With chia, be creative and enjoy this wonderful power food. A good source of Omega 3!!!!

9:00AM Green tea

11:00AM 16 ounces hot water with 4 drops Thieves essential oil (from Young Living--good when you feel congested or right at the first symptoms of a cold)

1:00pM BBQ tofu with brown rice (on the road, store bought)

3:00pM Green tea

5:30pM 1 glass white wine

6:00pM Collard Green Wrap: ¼ cup cashew and sunflower curry pate (recipe included), 2 tomato slices, 4 cucumber sticks, ¼ cup shredded carrots, 3 slices of red onions, ¼ avocado, ¼ cup shredded cabbage, sprouts

7:30pM Chamomile and lemon herbal tea. A day off for me, I had to run some errands and play in my garden.

Tuesday

7:00AM Hot water with lemon

7:30AM Half a grapefruit and 4 fresh figs

8:15AM Green tea

10:00AM Green juice, about 32 ounces: 2 cucumbers, 2 celery stalks, 6 curly kale leaves, 1 apple, 1 tablespoon lemon juice, 1 tablespoon ginger juice. I love green juice, and will juice any greens that I have available, then adjust the flavor with a sweetener like apple or pear, always with the zing flavor!

11:30AM Green tea

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What maRtIne ate...

1:30pM 6 ounces cooked corn and sweet potato soup (store bought). 1 cup shredded kale salad (store bought).

3:00pM 16 ounces hot water with 4 drops Thieves essential oil

6:15pM 1 cup cooked quinoa, 1 cup spinach, 4 cherry tomatoes, 2 tablespoons nutritional yeast, 1 tablespoon olive oil, ½ teaspoon kelp powder, 1/8 teaspoon cayenne pepper. I just love quinoa!!! It is easy to make, handy and I usually mix it with whatever veggies I have available.

Day at work, I’m not physically active on that particular day, mostly of my time is spent in front of my computer.

Wednesday

7:00AM 24 ounces hot water with 6 drops Thieves essential oil

9:00AM Green tea

11:00AM Green juice, 32 ounces

1:00pM Large green salad: 2 cups spring mix, 4 roma tomatoes, 2 tablespoons shredded carrots, 2 tablespoons red shredded cabbage, ¼ avocado, 2 tablespoons nutritional yeast, 2 tablespoons olive oil, sprinkled with dulse flakes and cayenne pepper

3:00pM Green tea

6:00pM ¼ cup cubed tofu, 1 cup spinach, ½ cup kelp noodles (rinsed), ½ cup zucchini noodles from spirooli, 1 tablespoon unrefined sesame oil, ¼ teaspoon toasted sesame oil, 1 teaspoon lemon juice, 1 teaspoon tamari, ¼ teaspoon red curry paste

8:00pM Herbal tea (Sleepytime by Celestial Seasonings)

Thursday

7:00AM 32 oz. good morning juice (recipe included)

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9:00AM Green tea

9:30AM Green smoothie: 1 peeled orange, 1 banana, 4 romaine leaves, 1 cup frozen blueberries, 1 cup frozen mangoes, 2 tablespoons Vitamineral Green from HealthForce Nutritionals) My smoothies vary everyday. I alternate the color of fruits, but always make sure to have some greens in. I like to put about 2 cups water or coconut water, almond milk or rice milk as a liquid base. Yield about 4 cups.

1:30pM Large green salad (same as Wednesday)

3:00pM Green tea

6:00pM Synergy kombucha (I love combining grape, trilogy and superfruit flavors)

8:30pM Chamomile and lemon herbal tea

Day that I work out, so I usually don’t eat dinner.

Friday

7:00AM 24 ounces hot water with 6 drop of Thieves essential oil

8:00AM Green smoothie (4 cups)

10:00AM Green tea

12:00pM Green juice, 32 ounces

1:00pM Large green salad

4:00pM About 20 seasoned pistachios. (Gone Nuts by Living Intentions, Rosemary and Garlic flavors. I have a hard time to stop myself eating those!!!)

8:00pM 6 ounces Thai soup and 2 fresh spring rolls (restaurant, going out in San Francisco, for World Vegetarian Day)

9:30pM Chamomile tea

Day that I was traveling by car to San Francisco for the World Vegetarian Day. We had our cooler with

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What maRtIne ate...

lots of fresh food to cover some of our snacks and some other foods for the whole weekend.

Saturday

8:00AM ½ cup chia pudding with raisins

10:30AM Synergy Kombucha

1:00pM Large green salad with some crackers that vendors were offering as samples

3:00pM Samples of coconut ice cream by Bliss (Cherry Amaretto and Chocolate), wow!!!!!

4:00pM Green tea

7:45pM Salsa, guacamole, enchilada, Mexican cabbage salad, corn chips and chocolate and orange mousse, 2 glasses of red wine

That day was a long one, we catered about 80 meals for World Vegetarian Day. Thanks to all the volunteers that helped us for this event.

Sunday

9:00AM Chia pudding with raisins

1:30pM 2 cups kale salad (bought at the event)

3:30pM Taste of a sweet and sour dish, seasoned cooked green beans (about ¼ cup of each), from the World Vegetarian Day

7:30pM ¼ cup sweet and sour dish and ½ cup cooked green beans, served over cooked brown rice (bought at the World Vegetarian Day)

10:00pM Chamomile tea

Came back home after the World Vegetarian Day… I had lots of fun, good memories, good cause, and good food!!! It is nice to be able to pack some food with you and be able to eat healthy!

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Recipes

Chia pudding with Fruit (Yield: 1 ½ cups)2 tablespoons chia seeds, soaked in ½ cup water for 30 minutes½ banana, sliced½ cup berries (raspberries and blackberries)2 tablespoons Manuka honey

Soak the chia seeds in the water. Make sure as your chia seeds are soaking, that you give them a stir once in a while, especially in the first 5 minutes so they don’t get clumpy. Then, add other ingredients.Simple, delicious and nutritious. You can use fresh or dry fruits… just do it the way you enjoy it!

Green Smoothie (4 cups)1 orange, peeled1 banana1 cup frozen blueberries1 cup frozen mangoes4 romaine leaves or any leafy greens2 tablespoons Vitamineral Greens powder by HealthForce Nutritionals2 cups liquid (water, coconut water, almond milk, rice milk)

Blend all ingredients and enjoy those wonderful flavorful fruits!!!

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What maRtIne ate...

Good Morning Juice (2 cups)1 cup chopped pineapple1 grapefruit, peeled1 orange, peeled5 strawberriesBlend or juice all ingredients. That’s it! What a great way to start a day!!

Cashew and Sunflower Curry Pate1 cup cashews, soaked in water for 4 hours1 cup sunflower seeds, soaked in water for 4 hours3 cloves garlic2 tablespoons olive oil2 tablespoons lemon juice1 teaspoon salt1 teaspoon curry powder½ teaspoon cayenne powderPut all ingredients in a food processor and process until smooth. Adjust flavors as needed.

Purchase What Do Raw Fooders Eat Volume #1, 2 & your FREE BONUSES www.whatdorawfooderseat.com