(SL Tribune) Uncooked Food Far From a Raw Deal for Some

[Guest guest]

Hey, my sister, Karie Clingo, and dear friend, Renelle Krueger, are in the Salt

Lake Tribune today, along with a write-up about the " Raw Food " diet and the

pending lecture by David Wolfe this weekend. Print edition features two photos,

including one of Karie out in front of her house picking an edible flower. The

web edition has one more recipe than the print edition. The print edition is on

p. C-1,3. Oct. 9, 2002. I stumbled onto it when looking for the comics. " Hey!

That's my sister! " her website is www.kitchenalive.com

 

My wife and I are going to the lecture by David Wolfe. I would recommend it.

 

Sterling

www.sterlingdallan.com

 

Here's a copy of the online article

 

--

 

 

Uncooked Food Far From a Raw Deal for Some

http://www.sltrib.com/2002/oct/10092002/wednesda/5365.htm

 

Uncooked Food Far From a Raw Deal for Some

Wednesday, October 9, 2002

 

BY KATHY STEPHENSON

THE SALT LAKE TRIBUNE

 

MAPLETON -- Karie Clingo has a stove, a microwave and even a cupboard

full of pots and pans, but the only tools this home cook needs to make a meal

are her chef's knife and cutting board.

Clingo is among a growing number of people in Utah and across the

nation who have espoused a raw-food diet, a sometimes hotly debated movement

that calls for no meat, fish, eggs, dairy products -- or a stove.

Fresh fruits, vegetables, herbs, seeds and nuts are eaten raw,

dehydrated or warmed to no more than about 115 degrees. High heat, according to

" fresh " or " living " foodists, destroys almost all the beneficial enzymes,

nutrients and vitamins in foods. By keeping those enzymes intact, they contend,

the body does not have to work as hard or pull from the body's immune system to

digest food.

" Eating raw plant foods simplifies the whole eating process, " writes

David Wolfe, author of two living food books and one of the country's leading

experts on raw foods.

" It ends the need for reading packaging labels and hoping that one is

not ingesting too many chemicals or toxins, " writes Wolfe, who will give two

lectures in Utah on Friday and Saturday.

While it sounds extreme for even a vegetarian or vegan, thousands of

people have chosen the diet as a way of losing weight or keeping their children

away from processed foods. Many are athletes looking for ways to increase their

stamina, while others see it as a panacea for medical problems.

Those who have switched say they have more energy, need less sleep and

are less stressed and distracted during the day. They also notice their skin,

hair and nails look healthier and are stronger.

" They like it and are thriving, " said Clingo, the mother of five

children who has spent six years dabbling in livingfoods. She became completely

" fresh " more than a year ago and would never go back. Her 20-year-old daughter

has been " raw " for about six years.

Scientists are skeptical, saying that while cooking does cause a

slight loss of vitamins and minerals, heat sterilizes food and improves its

digestibility.

" The whole concept is based on pseudoscience, " David Klurfeld, a

professor of nutrition and food science at Detroit's Wayne State University,

said in a recent article in The New York Times Magazine. In some cases, Klurfeld

said, cooking is what brings out the nutrients in food. For example, the

cancer-fighting nutrients in tomatoes are only released when cooked.

Health officials also have cautioned against switching to a raw diet

as a cure to serious illness. They say people should consult a doctor or

nutritionist before drastically altering their diet.

Raw foodists, such as Utah's Clingo, say they are more interested in

improving health than converting people to a raw-food-only diet.

And plenty of people are are interested, said Clingo, who has turned

her passion into a small Utah County business called KitchenAlive. She offers

beginning classes in homes, showing clients simple steps to eating more raw

food. Her Web site -- www.kitchenalive.com -- offers helpful hints.

Clingo suggests starting slow, such as eating a salad before digging

into the mashed potatoes or eating an apple before your morning toast. " The body

will naturally start craving more of these 'real' foods, " she said.

Modern-day gadgets, such as food processors, turn nuts and dried fruit

into a pie crust or food spiralizers that cut summer squash into thin " angel

hair " noodles, have made it easier for many people to make the living-food

transition, said Clingo.

Pasteurized dairy products are avoided, although some raw foodists eat

raw-milk goat cheese or make their own " cheese " by grinding nuts and sea salt in

a food processor and drying it in a dehydrator. Dehydrators are also used to

make unleavened crackers and breads, typically made from a mixture of soaked

seeds, such as flax, grated vegetables and herbs.

There are dozens of Web sites, cookbooks and even restaurants in

larger cities such as Manhattan, San Francisco and Las Vegas devoted to " living

food. " While Utah County is not known for setting food trends, it appears to be

thriving with raw foodists.

The first Wednesday of each month, Renelle Krueger of Provo gives a

free living-food class at the Good Earth Store in Provo. The first class was

held in January and included 16 participants. Since then interest has grown;

about 35 people attend, she said.

" At first most people think it's rabbit food, " said Krueger, a mother

of eight who traveled to Puerto Rico to become a certified living-food

specialist. Soon, however, they learn to make everything from bread and crackers

to pies.

Krueger has also been running a living-food catering service called

The Garden of Life. She eventually hopes to open a small restaurant where people

who are on a living-food diet can enjoy a night out and introduce fresh food to

others.

 

Beginner's Corn Chowder

2 ears fresh sweet corn

Juice from one fresh baby coconut

1/4 cup raw tahini

1 tablespoon cold pressed olive oil

5 to 6 cloves garlic, finely chopped (or garlic powder)

2 sprigs fresh rosemary

1/2 teaspoon salt

1/4 cup shiitake mushrooms, sliced

1/4 cup red or green peppers, diced

Juice from 1/2 a lemon or lime

1 avocado, peeled and diced

Cut corn kernels from cob. In a large blender, add corn, coconut

juice, tahini, olive oil, garlic, rosemary and salt. Blend until creamy. Pour

mixture into a saucepan. Add mushrooms and lime or lemon juice. Stir. Heat on

low until slightly warm. (If it's too hot for your finger to stir, it's too

hot.) Adjust seasonings. Ladle into bowls. Stir in diced peppers and avocado

chunks.

-- Karie Clingo

 

Zucchini Pasta with Marinara Sauce

2 medium zucchini, washed, ends removed

1 large tomato

1/4 cup dried tomatoes

1/2 of a red pepper

1/4 cup basil pesto

Fresh herbs to taste, such as basil or oregano

Salt and pepper to taste

1/2 tablespoon unprocessed (or B-grade) maple syrup

Special Tools:

Spiral slicer or saladacco*

Using a spiral slicer, cut zucchini into small thin " angel hair "

noodles. Set aside. In a blender, combine tomatoes, red pepper, pesto, herbs,

salt, pepper and syrup. Blend until combined, but still chunky. Pour sauce over

zucchini noodles in a bowl. Serve.

*This gadget turns zucchini and other squash into thin strings that

resemble angel hair pasta. It comes with several attachments that turn

vegetables in other shapes as well. Costs vary but start at about $30.

-- Karie Clingo

 

Beginners Fruit Pie

2 cups pecans

1 cup dates

1/2 teaspoon cinnamon

Orange flavoring

Filling:

Variety of dried fruit and fruit in season, including mango, peaches,

bananas, blackberries and pomegranates

In a food processor, combine the nuts, dates, cinnamon and flavoring.

Blend until mixture is well ground. Press into the bottom and up the side of a

9-inch pie pan. Fill crust with seasonal fruit. Makes one pie.

-- Karie Clingo

 

The Raw Facts

Several lectures, classes and books are available for those who want

to learn more about raw or living food diets. The resources include the

following:

Lectures: David Wolfe, one of the leading experts on raw-food

nutrition, will be in Utah this week to discuss the health and beauty benefits

of eating uncooked or " living " food.

On Friday at 5 p.m., Wolfe will be at the Mt. Nebo Social Center, 453

E. 100 North in Payson; and Saturday at 10 a.m. he will lecture at the Deseret

Academy, 4580 S. 2300 East, Holladay.

Each five-hour event costs $50 per person and includes a raw-food meal

prepared by The Garden of Life catering. To make a required reservation, call

801-465-2722.

Cooking Classes: Free living-food classes are offered the first

Wednesday of the month from 6 to 7:30 p.m. at Good Earth Natural Foods, 1045 S.

University Ave., Provo. Renelle Krueger of the Living Joy Institute is the

instructor. Call 801-465-2722 for more information or to register.

Learn the basics of raw-food nutrition during free classes offered by

Karie Clingo, owner of Kitchen Alive. On Nov. 7 at 7 p.m., she will be at the

Wild Oats Natural Marketplace, 645 E. 400 South, Salt Lake City. She will repeat

the course Nov. 20 at 6:30 p.m. at the Wild Oats Natural Marketplace, 1131 E.

Wilmington Ave. Salt Lake City.

Books: Raw: The UncookBook; New Vegetarian Food for Life by Juliano,

with Erika Lenkert (HarperCollins, $35)

The Raw Gourmet: Simple Recipes for Living Well by Nomi Shannon (Alive

Books, $24.95) Warming Up to Living Foods by Elysa Markowitz and Gabriel Cousens

(Book Publishing Co., $15)

The Sun Food Diet Success System: 36 Lessons in Health Transformation

by David Wolfe (Maul Brothers Publishing, $29.95)

 

Web sites:

www.rawfood.com

www.rawfoodinfo.com

www.rawfoodnews.com

www.purejoylivingfoods.com

www.davidwolfe.com

www.quintessencerestaurant.com