FAQs

Below you’ll find the questions that people most commonly ask me about my diet and lifestyle. More will pop up as this blog progresses. Feel free to email me or ask questions in my comments sections at any time, and I’ll do my best to respond!

About the Food

Why vegan?
Why raw foods?
How raw is raw?
Are all raw foodists vegan?
So, where do you get your protein?
What about calcium and iron?
Is it expensive to eat raw? That’s what I hear.
Do I have to shop organic?
What’s your deal with soy?
You talk a lot about digestion. What makes a certain food “digestible”?
I’ve been trying to eat more raw and I’m finding that it’s a lot of work. What should I do?
I’ve just started eating more raw foods, and I’m gaining weight. What gives?
I’ve started eating raw and I feel great, but everyone seems to be judging me. How do I handle their comments?

Questions about Food Combining and Digestion

How does protein powder combine?
How do oils combine?
How do soy products combine?
Can I eat fruit in smoothies with protein powder or nuts?
How does flaxseed combine?
How do starchy vegetables, like carrots or parsnips, combine?
Should I take a probiotic supplement? What kind is best?
What do you think of digestive enzymes?
Should I soak or sprout nuts?

About Me and my Lifestyle

Do you count calories?
How do you eat out in restaurants?
Is it weird going on dates? Do you feel strange telling a guy that you’re a raw foodist?
Is it tough to travel?
Has going raw made you lose weight?
What do you eat on an average day?
Do you work out?
Do you drink coffee or tea?
Do you drink alcohol?
Do you miss certain foods? Do you ever cheat?
You seem to eat a lot of fat–avocados, nuts, etc. Doesn’t that freak you out?
What juicer do you recommend?
Do you recommend taking a dietary supplement?
You’re an editor, eh? How can I get my book published?

About the Food

Why vegan?

So many reasons. Let’s start with:

Health

To begin, it’s my personal belief that a plant based diet is the healthiest way to live. It’s been proven in extensive studies that the proteins in meat and cow’s milk dairy (casein) have a direct and encouraging impact on tumor growth*, and numerous links have been established between cow’s milk dairy and breast cancer. Animal products are often high in cholesterol, and they’re often ridden with synthetic hormones, steroids, antibiotics, and bacterial pathogens.

Vegan and vegetarian diets are recognized by the FDA as optimal, and vegans live (on average) five years longer than a typical meat eater.  The American Dietetic Association states that vegetarians have “lower rates of death from ischemic heart disease; … lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer” and that vegetarians are less likely than meat-eaters to be obese. Vegetarians and vegans report increased energy levels, as well as drastic reductions in allergies, menstrual disorders, sleep disorders, inflammation, and common colds.

My own conversations with colonic hydrotherapists, GI doctors, and leaders in holistic health have compelled me to believe wholeheartedly that meat, poultry and dairy are extremely taxing on the digestive system (for more on this, see Digestive Health 101). Once an IBS sufferer, I’ve experienced a dramatic improvement in digestive health since I gave up animal products, and I’ve seen many fellow vegans experience similar transformations.

Animals

Over time, my veganism has transformed from a position that’s largely selfish (and by this I mean a position that’s driven by the desire to improve my own health and well being) to one that is compassionate. I believe that animals are sentient creatures who are capable of feeling pain and fear, and I don’t believe that they exist for our heedless, indiscriminate, and often cruel consumption. Educating myself about factory farming has lead me to feel that avoiding meat and poultry is simply not enough: the dairy industry is, quite frankly, as full of atrocities and horrors as the meat industry. Over 27 billion animals die each year as a result of factory farming in the US alone; I personally choose to not contribute to that number.

The Environment

A 2006 United Nations declared that the meat industry is “one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global.” The report recommended that animal agriculture “be a major policy focus when dealing with problems of land degradation, climate change and air pollution, water shortage and water pollution, and loss of biodiversity.”

More that 1/3 of all fossil fuels produced in the United States go towards animal agriculture. According to a study in the American Journal of Clinical Nutrition, the production of one calorie of animal protein requires more than ten times the fossil fuel input as a calorie of plant protein. And a well known 2006 study by researchers at the University of Chicago concluded that most Americans can reduce more greenhouse gas emissions by becoming a vegan than they can by switching to a hybrid electric car.

The US imports about 200 million pounds of beef from Central America every year, which means that we not only waste enormous amounts of fuel to import the beef, but that we also have to chop down densely forested land to raise it. For each hamburger made from rainforest farming, approximately 55 square feet of forest have been destroyed. In the US, meanwhile, more than 260 million acres of forest have been razed for animal agriculture, and the numbers are growing.

World Hunger

The World Health Organization estimates one in three people are affected by malnutrition. Even in the face of the catastrophic rates of child death due to malnutrition, between one third and one half of the world’s edible harvests are fed to livestock.

Land in deeloping nations that could be used for plant based crops, like grains or hemp, is used instead for animal agriculture that will ultimately feed developed countries. At the height of the 1984 famine in Ethiopia, crops were still being exported to Europe.  Experts estimate that a 50% reduction in meat consumption in developed countries could save 3.6 million children from diseases associated with hunger.

The Upshot

Being vegan happens to be easy for me. I think meat, poultry, and dairy are pretty gross. I rejected meat as a kid, and I kept eating chicken and fish only because I had been taught that they were the only “protein sources” I could rely on otherwise. This said, I know that many of you like animal products, and I want to stress that this does not have to prevent you from experimenting with veganism on a part time basis. Flirt!  The best thing that happens is you fall in love with plant based nutrition, and the worst is that you make small changes that will nevertheless have a huge impact on the environment and your own well being.  What have you got to lose?

*For more on this link, check out the very comprehensive and excellent China Study, by Dr. Colin Campbell.

Why Raw Foods?

I believe that adding a significant portion of raw foods to any diet will maximize one’s consumption of vitamins, enzymes, and nutrients. I also believe it’s a great way to get to know vegetables in creative and unexpected ways!

Are all raw foodists vegans?

No. Many raw foodists eat raw fish, raw dairy, and even raw meat.

How raw are you? Why are there cooked recipes on a site with “raw” in the title?

As I mention in my “about” tab, I’m quite far from 100% raw. This is a choice based on both preference–I love raw foods, but there are also many cooked foods I love–and my general standpoint on health. While I believe that a high or all raw diet can work for some people, I don’t believe that it’s ideal for most people–especially for women who are trying to overcome restrictive tendencies or guilt around food. For such women, I advocate a plant based diet that includes both raw and cooked options.

I personally don’t feel my best without the inclusion of some grains, legumes, the occasional minimally processed soy item, and cooked vegetables in rotation with raw ones. Including these foods makes me feel more grounded and energetic than raw foods alone.  That said, how raw I eat varies quite a bit with mood and season. I usually eat more raw foods in the summertime, and less in winter. I also can go weeks at a time eating 95% raw and feeling excellent.

The point is that I’m never intent on a certain percentage. If I happen to eat equal parts raw and cooked for stretches of time, that’s terrific: as long as it’s all vegan and digestively friendly, I’m a happy girl!

So, where do you get your protein?

Ah, the million dollar question. I know that my fellow raw foodists are uttering a collective sigh of frustration with me. But it’s inevitable, so here goes:

I get my protein from a wide array of vegetables, sea vegetables, nuts, seeds, minimally processed soy foods, whole grains, and legumes. The notion that we need to supplement our diet with large amounts of protein is mistaken: our bodies are capable of assembling amino acids from all of the foods we eat and building the “complete proteins” that we’ve all been told we need to get from chicken, fish, meat, or dairy. This means that one can rely on dark leafy greens, seaweeds, nuts, seeds, grains, legumes, bee pollan, spirulina and other raw, plant-based sources for adequate protein; greens in particular are rich sources. I juice each day and consume a high quantity of greens that way (in addition to eating them by the pound!), so I’m more than confident that my intake is healthy.

I should also note that the excessive consumption of protein has been linked to bone density loss and kidney damage in numerous clinical studies. Many authors have touched on this connection, but I recommend checking out Brendan Brazier’s treatment of the subject in The Thrive Diet, which calls upon a vast array of contemporary research.

Since going raw I’ve experienced no muscle loss or fatigue; if anything, I’m more energetic and active than ever before!

What about calcium and iron?

One word: greens. Seriously. Dark, leafy greens are the world’s most nourishing food, and they are rich sources of both calcium and protein. I also rely on sesame seeds and tahini, almonds, carob, seaweeds (my favorites are dulse and wakame), broccoli, cabbage, and various other plant-based sources.

So…what do you eat again?

Vegetables, cooked and raw. Vegetable and fruit juices. Seaweeds. Raw nuts and seeds. Nut milks. Dried fruit. Grains (sprouted or cooked). Beans (usually cooked).

I eat minimally processed soy products (namely tempeh and edamame) once in a while. I also love vegan dark chocolate!

Is it expensive to eat raw or vegan? That’s what I hear.

Done right, eating raw should not be any more expensive than a typical healthy diet. Promise! Here’s the bottom line: if you (like most people) get really into experimenting with new recipes at the beginning, there is a good chance you’ll drop a lot of cash on nuts, seeds, nut butters, and specialty ingredients. Try not to. I  encourage everyone to have fun, but getting really elaborate with raw foods isn’t the means to a sustainable lifestyle.

Each week, I spend about $50 on produce. Yes, this is a lot, but over half of this is organic (which is a personal choice—NOT a mandatory part of the vegan diet) and a lot of it goes into my juicer, which means I’m buying hefty amounts. I reserve another $10 for anything I need for my pantry (olive oil, say) and/or nuts/grains/legumes. I get these from the bulk bins at my health food store and recommend everyone do the same: it cuts the cost dramatically! Most health food stores also have occasional sales on Larabars or other raw bars, so I keep my eyes peeled for these. I also reserve another few bucks each week for any treats I want: a 70% dark chocolate bar, a young thai coconut or two, etc. All in all, I spend $70 each week. Keep in mind that I make most of my meals at home, so this is for seven full days; in the end, it comes to about $10 daily on food. That ain’t bad in NYC, and it keeps me from pouring too much unnecessary money into the luxury of restaurant dining.

Think exactly the way you do when you’re cooking in a regular diet. You know that planning an elaborate meal each night and not using leftovers wisely will probably cost you some money. Eating vegan or raw is the same. So be smart, and economize. Use a batch of soup through a couple of lunches; use a pate in a wrap for lunch one day and make yourself a “lasagna” like stack the next night for dinner.

Plant based, unprocessed foods are NOT an elitist dietary choice. Just be intelligent about what you splurge on: $5 on delicious medjool dates from the bulk bin—which you can use in many raw desserts, soups, and smoothies—is a better investment than a $10 bar of raw chocolate or 3 oz. tub of artisanal nut butter. Bananas, avocados and squash have thick skins, so it’s far less important to buy them organic than it is to buy organic greens or apples. Invest your money wisely.

Finally, if you’ve got a farmer’s market or CSA, use it. You’ll save money, support local farming, and sample the best and most diverse produce available.

Do I have to shop organic?

No. If you have the means and inclination, I certainly encourage you to shop organic. It will ensure that you’re avoiding pesticides, herbicides, waxes, chemicals, and the like. As you eat more raw foods, you’ll probably wish to start eating at least some organic produce. This said, it is not essential in the early stages of transition, and you should not categorically avoid vegetables that are conventionally grown—especially if this means not eating them at the expense of eating something less healthy!

What’s your deal with soy?

I don’t recommend eating processed soy foods (like soy milk or soy yogurt) for a couple of reasons. The first is that they’ve usually got fillers and additives included from the processing, as well as salt and sugar. The second is that soy is highly mucous-forming, which means that it coats and slows down movement in the digestive tract. This, in turn, leads to sluggish digestion. Last—though this doesn’t apply to everyone—soy is a common allergen and many people have digestive reactions to it.

I respect that many vegans rely on soy as a replacement for dairy and meat. If you’re accustomed to soymilk, I’d suggest you try almond milk instead: it’s delicious, and readily available (the Pacific and Blue Diamond brands are really tasty, and there’s a recipe in the recipe tab). If you’re accustomed to soy burgers, try sunshine burgers (made with sunflower seeds) instead.

I do think that there’s a totally healthy place for handmade tofu, tempeh, and edamame in a vegan diet. And soy foods like Boca Burgers or soy cheese can be useful as one transitions toward veganism. Just don’t make them a regular habit!

You talk a lot about digestion. What makes a certain food “digestible”?

Digestible foods are foods that pass through the digestive system quickly and without causing too much stress. For the most part, this means plant-based foods: vegetables, fruits, juices, nuts, grains, legumes, seeds, and dried fruits.

I’ve been trying to eat more raw and I’m finding that it’s a lot of work/planning. What should I do?

Are you making lots of wacky recipes? Are you trying to dehydrate or spending hours on raw desserts? Stop. Focus on your meals—great smoothies for breakfast, big salads and wraps for lunch, raw pastas, stuffed veggies, stacks, soups, grains and cooked veggies for dinner. Don’t get too caught up in experimentation.

And stick with it. Plant based and unprocessed foods, like any healthy lifestyle choice, aren’t easy at first. But you will begin to experience the benefits! Be persistent, be open minded, and most importantly, have fun.

I just started eating raw, and I’ve gained weight. Help!

The biggest culprit behind sudden weight gain with raw foods is getting addicted to un-cooking–especially raw dessert making! Rule of thumb: if you’re not supposed to be eating a ton of a certain kind of food in a cooked diet, you shouldn’t be eating a ton of that same food on a raw diet! So if you’re not supposed to be eating a ton of cookies (and most of us are not), then you shouldn’t be eating a ton of raw chocolate chip cookies, or fudge babies, donut holes, oatmeal raisin bites, or the like.

I could throttle raw foodists who claim that you can eat “as much of whatever you want, as long as it’s raw”; this is madness! Of course you shouldn’t, and can’t. While raw vegan desserts and raw dishes are generally much cleaner and healthier than their cooked, non-vegan counterparts (and therefore more appropriate to eat), you have to evaluate them by the same criteria you would evaluate everyday food: a dessert is a dessert (i.e., something to enjoy once in a while, and in moderation), a sweet treat is just that — a treat–and rich dishes are best reserved for special occasions. Period.

90% of the time, newbie raw weight gain results from people scouring cookbooks and getting entranced with super sweet desserts, shakes, smoothies, nut sauces, and the like. Don’t forget, this lifestyle is about the fundamentals: juice, greens, and vegetables. Juice, greens, and vegetables. Juice, greens, and vegetables. Yes, of course, fats, starches, nuts, and desserts have an important place in the diet, and they’re worthy of your love! They keep us sated, nourished, and energized. But they shouldn’t be eaten in excess, nor are they the main event. Vegetables, grains, and legumes are.

I’ve started eating vegan/raw and I feel great, but everyone seems to be judging me. My friends and family seem either worried about me or confused, and it’s really upsetting me. What should I do?

This is a common part of the transition into a new lifestyle. Most people will express bewilderment or worry. Some of this is discomfort with what’s new and unfamiliar. Some of it is envy, dressed up as concern. And some if it is genuine worry.

With the family members and friends who are legitimately concerned, try to be patient. Veganism isn’t a mainstream approach—yet!—and it will take time for it to build up enough cultural traction for raised eyebrows to drop. In the meantime, you can put your loved ones’ concerns to rest by emphasizing that you’ve embarked on this path knowledgeably and willingly. Talk to them about the nutritional realities of plant based nutrition. Quote this blog, if you want to, or pick up one of the books in my recommended reading. Make people understand that you’ve taken the time to educate yourself about what you’re putting in your body. Be enthusiastic and warm, rather than preachy. Preaching is not what the vegan lifestyle is about!

Around total naysayers—even loved ones—stay calm. Take a deep breath, and remember what matters: how you feel. How happy you are with your health. How much you enjoy what you eat. No one knows your body’s needs better than you do, so don’t bother getting worked up. There’s a lot of ignorance out there, and going raw will pit you up against some of it. Stay true to yourself, and don’t let other people’s misconceptions or biases negate the benefits of your new lifestyle.

About Me and My Diet

Do you count calories?

Absolutely not. Part of what I love about my way of eating and living is that I no longer live according to calorie counts, food groups, recommended daily allowances, and so on. Those categories are a form of imprisonment. There’s a lot of talk these days about the notion of “intuitive eating.” Well, eating plant based, all natural, unprocessed foods is a great means of learning to eat intuitively. Being freed from the cooked foods, processed foods, and high fat/sugar foods we’re all used to (and most of us are, or were, at some point) teaches the body how to listen to its own needs: no more, no less.

I eat as much as I want, which means that I’m not afraid to eat seconds if I’m hungry, and I’m also not afraid to eat simply when I’m not. My calorie count is, I am certain, average.

How do you eat out in restaurants?

Eating out will be a big topic on this blog. I live in New York City, a mecca for restaurant lovers, and my job demands a lot of business lunches. Eating out as a vegan (let alone a raw foodist!) can be a challenge, so I’ll do my best to give you a realistic idea of what it’s like.

Most of the time, I ask the waiter if I can combine two of the appetizer salads into a single portion. (So if there’s a mixed green salad and a salad of roast beets and arugula with walnuts on the menu, I’ll ask the waiter to bring me both at the same time.) Along with that, I’ll usually ask for a side of steamed veggies or a baked sweet potato. If the restaurant already has some good vegetable sides—like baked acorn squash or braised Swiss chard—I’ll get it. When I’m eating out, I’m flexible about how raw everything is. What matters most to me is eating healthy, digestible food.

If you’re new to vegetarianism, veganism, or raw, give yourself a little leeway in restaurants. If you’re just learning to live without animal proteins, then order a simple fillet of fish (just make sure it’s not prepared with butter) and steamed veggies, or even a bowl of pasta with marinara sauce and steamed veggies. For new vegans, try a whole grain or pasta dish, a mix of salads, or a grilled veggie plate. In Japanese restaurants, don’t be afraid to eat vegetarian sushi (though many will make it happily without rice). In Mexican restaurants, order guacamole and see if you can substitute raw veggies for chips. French restaurants almost always serve wonderful, fresh, and minimally prepared vegetable dishes. It’s easy to request these without the thick “sauces” we associate with French cuisine.

Restaurant dining is a cherished social activity, and it takes most people a while to adjust to treating it differently than they’re used to. At this point, I have no qualms about being a little picky, but I’ve also been vegan for a while, and I don’t miss the experience of typical restaurant fare. If you do, just do what comes naturally. Flexibility is the key to long term success with raw foods; be accommodating on special occasions so that you can be consistent in the long run.

Do you feel weird on dates? Is it strange to tell a guy that you’re a vegan?

Sure, it’s a little strange sometimes. Then again, most guys I meet are at least savvy about healthy eating, and most don’t react with too much surprise. Many are curious.

Truth be told, if a guy is freaked out by my diet, that’s his problem. At the end of the day, any guy who’s turned off by veganism on date #1 or date #2 isn’t a great longterm prospect. And any guy who really respects me will keep an open mind. I have never dated a vegan—let alone a vegetarian! In fact, I’ve had nothing but traditional carnivores as boyfriends. And it’s never been a problem. Of course it would be cool to date someone who appreciates veganism and raw foods. But negotiating food preferences in a relationship is just like negotiating any other lifestyle difference: if two people are into each other, they can handle it.

Is it tough to travel?

This is another topic I’ll address in more detail on the blog. I’ll certainly do my best to show you how I eat when I travel (which is less often than I’d like!). But for the most part, I don’t find it problematic. I have a few key travel tactics:

•I always bring green juice and raw snacks with me on my way to the airport, especially if I know I won’t be able to have any of my cherished veggie juice while I’m away.

•Larabars. If I’m going someplace that isn’t cosmopolitan (like the beach), I bring a lot of these. I can always combine them with fresh salads for a satisfying meal, or snack on them while I’m on the go.

•Fruit. On the whole, I don’t much like fruit. But it’s available almost anywhere in the world, in any setting, whereas fresh produce can be tough to find in certain countries or locations. If fruit is abundant, I eat plenty of it.

•Raw trail mix. I bring this in individual portions when I travel—particularly if I’ll be someplace rural or remote. It’s great for energy, it’s easy to transport, and it’s very tasty.

Traveling is a little like restaurant dining: if I can eat high-raw, I definitely will. If my options are really limited, I’ll go with the flow. I know that I’ll be back to my normal habits soon, and travel is all about living spontaneously.

Has eating raw foods made you lose weight?

I didn’t lose weight when I became a vegan, but I didn’t need to. I lost a few pounds when I began eating raw foods. Those pounds quickly returned, and since then, my weight has been stable. I’m very slender, and I didn’t begin eating raw to lose weight.

If you are trying to lose weight, though, a plant based and unprocessed diet is a fantastic approach. It’ll help you release excess weight for good: without endless hours watching calories tick away on the elliptical, without fad diets, without meal replacement bars and reduced calorie smoothies, without pre-programmed strategies about how to eat, how many calories to eat, and when.

I don’t believe—as some raw foodists do—that you can eat “whatever you want” as long as it’s raw and not gain weight. If you eat a pound of nuts or twelve raw chocolate bars in one sitting, there’s a good chance you might gain weight. (At the very least, you’ll feel like crap.) Eat digestible, nourishing foods–like veggies, whole grains, legumes, nuts/seeds, and fruits–in sensible portions.

What do you eat on an average day?

You’ll get to see this for yourself on the blog. But here’s a sampling:

Breakfast: On many mornings, green juice is all I want/need to get going. I may have a midmorning snack and move to lunch. But it’s a myth that all vegans who appreciate raw foods must consume only liquids till lunch. This isn’t so, and those of you who work out a lot in the morning may not find liquids satisfying. I recommend checking out this post for my favorite breakfast options.

Lunch: Big salads with whole avocados or nuts. Salads with a Larabar. Veggie wraps made from romaine or collard leaves, stuffed with nut pates or “cheeses” or raw hummus. Vegetable sandwiches on sprouted bread or wraps. Soup and salad. Leftover grains with veggies. Brown rice sushi rolls.

Dinner: Soups and salads. Whole grains and whole grain pilafs. Various veggie “pastas” (made with my spiralizer) with cashew “alfredo” or pesto sauce. Kombu noodles (a type of noodle made from seaweed, which is both raw and a dead ringer for pasta!) with pesto. Baked root vegetables (squash, turnips, parsnips, beets, sweet potatoes) served with big salads and avocados. Nori wraps filled with veggies or with nut pates. Peppers and tomatoes stuffed with nut pates. Stacks of vegetables with a drizzle of rich raw dressing. Marinated portobello steaks. Delicious vegan soups. Stir fries. Curries. The list goes on!

I’m not a big snacker, but when I snack, I usually snack on veggies, veggie juice, or raw nuts.

Do you work out?

Yes. I practice yoga 2-3 times a week, and I typically do various cardiovascular and strength training exercise on the other 3-4.

Do you drink coffee or tea?

I try to avoid coffee as much as I possibly can. It’s highly acidic, it’s lousy for your stomach, and it’s totally addictive. That said, it’s also heavenly, and I do drink it in small quantities once in a while.

I drink tea all the time, and most vegans do, too.

Do you drink alcohol?

This is another topic I hope to discuss a lot more on the blog. But the short answer is no. I may have a sip of wine on a birthday or a sip of champagne on New Year’s, but I don’t drink otherwise—and yes, this includes wine with meals.

This is a totally personal choice. It has nothing to do with being a vegan or a raw foodist. Many raw vegans, like Sarma Melngailis, are also very seasoned oenophiles. And it isn’t really about being healthy, either; I believe that red wine on occasion is good for the body. It’s a personal choice, driven by my family history and my personal experience.

Do you miss cooked foods? Do you ever cheat?

Nope. This is because eat lots of them. When I’m not eating them, it’s because I’m not craving them!

Do you miss any non-vegan foods?

I miss Greek yogurt once in a while, but my coconut yogurt is an awesome replacement! As for other non-vegan food, not really. Veganism is a choice I’ve made, actively and whole-heartedly, and I’ve found such pleasure in what I eat that I feel very little nostalgia for what I don’t eat anymore. To all of you who are considering a vegan diet but are certain you’ll miss muffins or pasta or steak every now and then, I’d suggest that you give it a shot. You may be shocked at how infrequently those things call your name after you make the switch.

I attribute my success as a vegan to the fact that I transitioned slowly and comfortably. Too many new vegans and raw foodists sabotage themselves with unrealistic restrictions: “I’ll be vegan by the end of the week, I’ll eat 100% raw all the time; I’ll drink nothing but juice till dinner; I’ll never allow myself cooked food again.” There’s really no need to approach it this way: finding your way to a plant based diet is not a race! If you’re making any positive changes, you’re doing a great job already. Move slowely: if you do, you’re more likely to have longterm success than you will if you become an overnight extremist and end up feeling deprived and craving Taco Bell a week later.

So many women can attest to the extremes of trying to live healthy: radical diet strategies followed by splurges; eight mile runs followed by a week of skipping the gym; shiny resolutions followed by months of guilt for having given up. In my experience, nothing matters more than realistic expectations and consistency in maintaining a healthy lifestyle.

You seem to eat a lot of fat–avocados, nuts, etc. Doesn’t that freak you out?

In a word, no! Many raw foodists become attracted to low fat, high fruit diets (known popularly as 80/10/10, or fruitarianism). I respect this point of view, of course, but I disagree with it, and I would never recommend it to a client. Our bodies need healthy fats–avocados, oils, nuts, seeds, coconuts–for energy, metabolism, and healthy reproduction/fertility. For more on this, check out this post.

Also keep in mind that I don’t eat what some would call a “high fat” diet. The amount of fat I eat falls within a standard range, both by mainstream standards, and within a more holistic model. There’s no “rule” about how much fat one should get, and various bodies respond more or less positively to fats than others. I respond very well, and find that fats contribute to feeling sated and energetic.

Do you recommend a dietary supplement?

I recommend a dietary supplement only if you feel that it’s necessary, or if there are outstanding circumstances that make it necessary. If you’re pregnant, I recommend a pre-natal. If you’re low in any particular vitamin or mineral, I recommend supplementation. If you’re a vegan, you will probably need to supplement D3 or B-12 at some point, though you may also go years before you need either. The only way to figure out what you need is to responsibly have bloodwork drawn up each year by your medical doctor or naturopath.

If you do feel that supplementation is necessary, I really like Garden of Life’s all vegan, all raw Vitamin Code line. They have a woman’s multi that I am particularly fond of! Otherwise, eat a well rounded, various, and colorful diet to ensure you’re getting all of the nutrients your body needs.

What juicer do you recommend?

The Breville Juice Fountain Plus

You’re an editor, eh? How can I get my book published?

For the most part, I’d like to keep questions about my editing career off the blog. I love what I do, and I love to talk about books, but the focus of this blog is veganism—not the book biz.