About Us

My passion for live food has grown, with an ever increasing awareness of its benefits. I want to encourage others who seek healthier food choices, and to inspire them to learn how they can incorporate more live food into their diets.

Background

After 28 years as a teacher, I retired to Salt Spring Island to grow a garden. I have been a vegetarian for almost 40 years, moving between ovo-lacto and vegan. A diagnosis of a health opportunity in 2005, led me to reflecting on my diet and lifestyle. I started, and continue to run, Salt Spring Island Wheatgrass, using only organic seed and materials.

A visit to the Optimum Health Institute in Lemon Grove, California allowed me the opportunity to study the principles of live food. After returning to Salt Spring Island, I had passionately embraced the “raw food lifestyle". I began in earnest to make the shift to “RAW”. I went on to study as a raw chef and instructor at Living Lights Culinary Arts Institute in Ft. Bragg, California.     

Chris has coaching training through the Coaching Training Institute and has the Living on Live Food Teacher Certification through Alissa Cohen. That coupled with Chris' professional background in organizational development and facilitation skills as well as a lived experience eating raw living foods, results in a unique and supportive approach to assisting others in making the shift to a raw food lifestyle from the Standard American Diet (SAD). Chris' Eating Raw for a Day e-book and her weekly blog provide transition tips and recipes to assist others to include more raw living foods into their diet in easy and practical ways.

Request the e-book or sign-up for the weekly tips here.

"You exude such warmth and kindness, making it very easy to ask  questions. Your laid back style makes me feel like I am visiting a  friend and conversing. Only this friend is the essence of health. I  appreciate your coaching immensely. It is the lifestyle I wish to  emanate." ~ S.P.

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