On Thursday, Nov. 12, Winnipeg’s own raw vegan Amanda Grant held a private raw food preparation class. The purpose of the class was to demonstrate how raw food can be incorporated into a healthy lifestyle.

The success of her first class is indicative that she’s well on her way to achieving her mission. With a turnout of a dozen people, every seat was full. Some were Grant’s friends; others had found out about the class through other means, such as her website: http://eatingrawwithamanda.positivelyeco.com.

People with illnesses like diabetes attended alongside others interested in saving on the money and energy of cooking appliances, as well as those wanting to learn more about nutrition in general. Participants were encouraged to come to the front of the class and get involved with making the meals.

A “raw food diet” emphasizes eating un-processed and uncooked foods. Any food that has not been heated above 115 degrees Fahrenheit is considered raw.

Grant, who has completed her bachelor of science in biology, says that this way of eating preserves the living enzymes in food. The diet has vastly improved her personal health: she no longer wears glasses, her skin is clear and her immune system is stronger than ever.

There are other benefits to eating raw besides personal health.

Because no cooking is required, this cuts back on energy required to fire up the oven. Meals can be thrown together in minutes by tossing all the ingredients together in a food processor or blender. It also limits the amount of dishes required to make the meal, meaning less cleanup (and who can complain about that?).

Food getting cold isn’t something to worry about with a raw diet, either.

“If my son wants to keep playing when dinner’s ready, I let him. He can eat when he’s ready,” said Grant.

The meal that Grant prepared for her class was a mouthwatering four-course menu, the recipes of which were supplied to everyone who attended the class.

A fresh and rejuvenating juice of pineapple and leafy greens whet our appetite before a delicious salad. A heaping plate of mixed baby greens with chopped vegetables and red onion dressing with fresh grapes. The salad was such a hit that the remnants of the bowl were “fought over” by everyone at my table.

For the main course, Grant prepared zucchini pasta piled high with zesty, chunky marinara sauce.

There was so much food, and it was so filling, that it was difficult to finish the plate.

To end the evening, a sinfully decadent chocolate pudding was served for dessert, made from avocado and cacao powder. This was an incredibly creamy, rich chocolate dish that perfectly satisfied the palate.

Although a schedule for future classes has yet to be determined, Grant says that she will “definitely be continuing with classes” from all of the positive feedback she received from her first class.

University of Winnipeg student Sagan Morrow writes a health and wellness blog. Check it out at http://livinghealthyintherealworld.wordpress.com.

Published in Volume 64, Number 13 of The Uniter (November 26, 2009)