Raw Chi has grown out of a passion to create delicious healthy food, without ever compromising on taste. I started my working life as a chef and have always been driven by the joy of creating delectable food, only as time went by and I began to educate myself on how certain food types can affect our health, the dishes I once loved to make, I began to recognise were attributing to poor health and I looked to create healthier option, without losing any of the flavour.
Food has been a huge part of my life and during certain periods I have overindulged and gained considerable weight. My world turned upside down when my beautiful sister Nicola passed away from breast cancer. Embroiled in grief, I turned to anti depressants, took comfort in overeating, and explored various forms of escapism. I became a shadow of my former self, my body was toxic and extremely nutritionally depleted, I would fall ill easily with common colds, migraine, skin outbreaks and extremely low energy levels. Eventually all these ailments became the norm.
Taking time out to travel South East Asia, I made a point of eating local produce, which after 6 months of travelling, I could see that I had largely reduced the amount of meat, dairy and wheat from my diet. I began to feel great and the weight I had struggled to lose began to disappear. Upon reaching Thailand, my experience was heightened when I sampled raw food for the first time while at a detox spa. I was truly inspired - not only at how densely nutritious raw food is but also how delicious it can taste! As a chef of 15 years I was hooked immediately, I felt as if I had discovered a whole new way of cooking and preparing food that I could whip up into tantalising taste sensations and once back in the UK I began to add more raw dishes to my diet.
I've now been studying the nutritional value of raw cuisine and followed a diet rich in raw for 5 years. Through studying under the raw vegan network in America attending courses such as Mathew Kenney's raw food academy in Los Angeles and The Longevity Conference in Orange County, California, I feel blessed to be in a unique position to guide and assist others who wish to increase their health and vitality, through increasing more health raw dishes into there daily diet.
In 2012 my mother was diagnosed with breast cancer, almost 10 years to the day that I had discovered the news of my sister. The major difference this time was that both my mother and I felt confident that we knew the raw foods and superfoods that could impact her health and assist the body to fight the tumour. In 6 weeks my mothers tumour that had been measured by 3 surgeons at 18mm, was removed and was found to be 12mm. It is our strong belief that the diet she followed during this time, was a direct result of the tumour receding and also contributed to her speedy recovery.
As Hippocrates spoke, "Let food be thy medicine and medicine be thy food!"