Raw & Living Foods

I’ve been eating a 100% raw vegetarian diet since 2003 — over 23 years now — and I still can’t imagine living any other way at this point.

Not because I’m rigid about it, but because it works for my body, genuinely and completely, in a way nothing else has matched.

Raw foods are foods that haven’t been heated above 118°F, preserving their nutrient content and naturally occurring enzymes. But more than a definition, this is a way of eating that keeps you close to what food actually is — alive, real, and as close to its source as possible.

I am a raw vegetarian. My diet includes two raw eggs every morning and raw goat cheese, alongside the full range of raw plant foods — fruits, vegetables, nuts, seeds, sprouted grains, hemp oil, and fresh herbs.

I began this journey as vegan, and over time found that my body does best as a raw vegetarian. That shift, why I made it, and how to figure out what diet works for your own body is a conversation worth having honestly.

What you’ll find here is the real version.

What actually works for me. What is harder than most people admit. How to do this practically and affordably in the real world. How I’ve maintained this lifestyle through 15 years of nomadic living, and how I’m living it now in Texas while preparing for a return to life on the road in Europe.

Over the years, I’ve developed a lot of recipes, a lot of practical knowledge, and a healthy skepticism toward fanaticism and exaggerated claims.

I’ll be sharing everyday tips to make eating raw simpler and less expensive, recipes I’ve developed and refined across two decades, the pitfalls I’ve encountered along the way, and the specific supplements that have been genuinely useful for me — and why.

I’m not here to say that I think everyone should go 100% raw.

I know not everyone can.
I know not everyone would want to.

However, adding any amount of raw and living food to your diet is a great step toward better health, whatever you eat.