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Sterling D. Allan

[sterlingda]

Wednesday, October 09, 2002

2:19 PM

Vegan News; Sanpete Valley

Patriot Saints; Salt Lake Valley Patriot Saints; Utah Valley Patriot Saints;

Karie A. Clingo

Cc: SDA vegan recipes; only vegan

recipes; main vegan recipes; Grader Things vegan recipes; Christian vegan

recipes; vegan-l egroup; Vegan- egroup; Planet Vegan egroup

[Christian-Vegan-Cooking]

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

 

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