From a free news paper at a sky train station in Vancouver.
Tell us a little more about yourself
I have been practicing healing with whole foods since I was 14. I transitioned to becoming vegan around the age of 19 I am a certified RAW chef and Living Foods Instructor via the RAW Culinary Arts Institute in Vancouver. I am a huge fan of Gabriel Cousens's pioneering book Rainbow Green Live Food Cuisine. This book has changed my life. However, I am equally grateful to Brenden Brazier. His chocolate breakfast smoothie recipe from "The Thrive Diet" was my first RAW energy elixir ever!
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