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A Raw Food Diet, Mmmmm
Jackie Graff — a registered nurse, nutrition consultant and raw food chef at the Ahiwehiai Plantation Wellness Center — says that when it comes to your diet, raw food is the way to go.
July 7, 2008
Atlanta Woman : What is raw food?
Jackie Graff, raw food chef: Raw food is preparing fruits and vegetables, nut and
seeds in a way that the nutrients aren't destroyed, and so that the whole makeup of the food isn't
destroyed.
AW:
How does heat affect food in a negative way?
Graff: When you heat food, you actually change everything in it, including the
minerals and nutrients, protein, fats and carbohydrates. For example, you may think strawberries
contains just carbohydrates. But, there is fat and protein, contained in the little seeds. All of
these components are important for our health and they should remain in tact when they way they
were given to us. That's how food is to be optimally nutritious for us.
AW:
You mention that people should de-toxic their diets. How does someone do that?
Graff: What you do is you keep the toxins out. You eliminate the things that
aren't toxic because our bodies become toxic from what we put in it and on it. That's the only way
we can get toxins in. And then we should supply the body with highly nutritious, easily digestible
foods; especially through raw foods and juicing.
AW:
How do you know what food is toxic?
Graff: We eliminate meat, dairy, sugar and caffeine. Those are all toxic. ... When
you cook food, you also change it. You sometimes make it toxic. When you heat food, the heat
actually causes a rise in the white blood count.
AW:
You teach about preparing raw food and juicing at the Ahiwehiai Plantation Wellness Center,
located near Dahlonega, Ga., north of Atlanta. How do you tell people that come to spa to learn
about raw food and juicing? How does this spa differ?
Graff: Typically, you go to a spa and the spa staff changes the way you eat. You
eat healthy, and you get spa treatments. You even may lose some weight and you exercise, which is
great. But then you go back home, and you don’t have anyway to sustain the lifestyle that you had
[at the spa] during that week. You don’t know recipes. You don’t know how to make the food. Also
there’s usually not any juicing as an aspect. We give people a sustainable program. We show them
how to make food and how to substitute. Instead of sour cream, they make a nut sour cream. … We
teach how to make a pie. Not that you are going to de-toxic a pie, but it’s important when you go
back home that you get into a routine. Your regular lifestyle should incorporate some these things.
So, we also have a manual.
Raw Food Recipes
Created by Jackie Graff
Apple Pie
Serves 8
1 nut and date pie crust (see recipe)
6 golden delicious or fuji apples peeled or cored
1 teaspoon sea salt
2 teaspoons cinnamon
4-6 medjool dates, soaked 1 hour and drained
1 teaspoon vanilla powder
1 cup raisins
2 teaspoons flax seed, ground fine
1. Prepare piecrust according to recipe and press into a pie plate.
2. Place 1/3 of the apples, salt, cinnamon, dates, and vanilla powder in food processor. Process until mixture is almost the consistency of applesauce.
3. Continue adding apples, processing only until apples are chopped into small to medium sized pieces.
4. Add raisins.
5. Stir in ground flax seeds and mix well and let this sit for 15 minutes.
6. The raisins and flax seeds will soak up the juice from the apples.
7. Place apple mixture in pie crust.
Suggestion: May be topped with chopped walnuts.
Broccoli Cauliflower Confetti
Serves 8
½ cup lemon juice, freshly squeezed
4 garlic cloves
2 teaspoons sea salt
2 tablespoons sesame oil
3/4 cup olive oil
4 cups broccoli florets
4 cups cauliflower florets
1 red pepper chopped fine
1. Combine lemon juice, garlic, oils and salt in blender and blend well.
2. Chop broccoli and cauliflower into very small pieces and place in a serving dish with red pepper. A food processor may be used or they can be chopped by hand, the secret is to chop very small.
3. Pour dressing over broccoli, cauliflower and red peppers, mixing well. Marinate for 1-2 hours.
4. May be covered with plastic and placed in a dehydrator for a short time to warm.
Nut and Date Pie Crust
Yields 2 eight inch pie crust or 1 large
1 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
1 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
1 1/2 cups medjool dates, pits removed
½ teaspoon sea salt
1 teaspoon vanilla powder
1. Place almonds in processor and process until mixture resembles flour.
2. Add salt and vanilla to the almonds and process well.
3. Place pecans, walnuts, and dates in food processor and process just until mixed well.
4. Press mixture into 8 –10 inch glass pie pan.
5. Crust may be made ahead of time and refrigerated or frozen.
