I never was much of a cook growing up, and until I discovered raw foods, the only food I ever made was generally for myself. Raw foods were different. They were unique and conjured up a reaction from any and all that tried the food. The reaction, whether good or bad, was what interested me most. I was able to see that this type of cuisine could be a way to converse and stir up some sort of passion in people. I think this is really where the seed set in, through realizing that I could use Raw Foods as a tool for conversation, since I was otherwise a bit shy. From there, the joy multiplied and I realized I could use this form of making food as a creative artistry.

What has been one of your peak experiences as a Rawfood Chef?

An exciting time for my growth happened when I traveled to Hawaii, first for the Raw Games, later for Pele Rising on the Big Island, then to NoniLand. By this time I had already experienced being a full-time raw food chef in Portland, OR and was ready for a change. The most impactful time for me was at the Pele Rising retreat where I worked with chef Bruce Horowitz and Melissa Mango in the kitchen. During this time I remembered how to have fun in the kitchen again. I got to experience the fullness of our loving reality with the community that surrounded me, where I built some lasting relationships, and not only learned about producing a successful retreat and flow of activities, I learned about releasing my fears, expectations and idealistic ideas that I may have carried about how I should be living my life in that moment. It was an incredible catalyst for beneficial changes to come.

What are some of your favorite Superfood ingredients and why?

I love mesquite pod meal, honey and noni. These unique ingredients I find add a special taste and nutrition that become central to the dessert foods that I create. Honey is the number one sweetener for me, and I see it as a superfood, since it’s full of life...enzymes, pollen, antioxidants, propolis, and so much more. Mesquite pod meal is so full of essential nutrients and minerals, like the amino acid lysine which is essential to counteract amino acid arganine (present in high amounts in cacao and other nuts) and is processed straight from a tree pod into a fine powder that adds depth and sweetness to desserts. Noni is one of my favorite superfruits, it contains polysaccharides for immunity, anti-bacterial properties, and is delicious when ripened and dehydrated. In this form it becomes sweet and almost nutty. These are the superfoods that are lasting in my personal use and seem to be of benefit for my own body. There are many others that I rotate between, and I suggest that you find the ones you resonate with the most.



Other than making good food what other general interest do you find yourself into and how might they affect your culinary art?

I like to be learning and discovering, this is where I find myself thriving and joyful. The means through which I discover and learn are photography, writing, drawing, and even through being out in nature hiking or running. I feel like these creative outlets allow for my own self-discovery, of what I find interest in, and where I can be calm and in my fullest potential of clarity in mind. What I mean by all that is that when I find myself in a nature space, I am more receptive to the ideas presenting themselves in my mind, the ones that have meaning, since this is the space where I am most comforted. I see differently and this affects my creative arts. So it is the same with the culinary arts, I feel when I am in the right space, comforted and calm, I am present to create the most incredible foods ever. Also, in another aspect, my photography and drawing are directly implemented into the foods I make, like for example my live pies, where I use the drawings I practice as designs on the pies, and I have this in mind because I am taking a photo of the pie as well. They are all intertwined.



Given that you have been omnivore, vegetarian, vegan, rawfoodist, 100% rawfoodist, superfood enthusiast. Where do you find yourself now on the dietary spectrum?

It always seems to be a mystery where the body will find peace next. At the present time, I am nothing at all in terms of categorization, since I incorporate different aspects of all these diets. I think that it can be helpful to guiding others when you place yourself in a category, but I don’t necessarily think that it’s right. I’ve been there before, in all of those states of mind, and I find that what comes with the categorization is judgment. Not only from those others that claim to be in the group, but from yourself. I can attest to being the harshest judge of myself at various times. So, with that said, I eat what makes me feel healthy. It isn’t easy to find this balance, as I have found, and it is most definitely not the same for everyone. I specifically eat raw fruits and veggies, nuts and seeds like I had on a 100% raw food diet, but I now only make this a large portion of every meal I eat, so mostly fruits, mostly veggies and a few nuts here and there. I also have a more dense form of nutrition in raw dairy, some yogurt, and a few gluten free cooked grain meals each week. Eggs are a balancing component to my diet right now, they feel grounding and sustaining, especially those that are directly from farmers that use organic non-grain feed. I’ve tried fish, from what my dad has caught, and I feel like it can be beneficial in small amounts. But this is me, and knowing your own needs is really the key.



What books (or websites) are you reading?

I go in and out of reading, I love to read but don’t always find the time or focus. The books I have open right now are The Great Dialogues of Plato and Lucid Food. Much of my time has been occupied by the computer lately, so I find myself searching online for interesting articles or videos when I want a little inspiration. Reality Sandwich is one of my favorite websites, it’s a place for a variety of articles on consciousness, plant medicine, alternative views and events. I have also researched a number of raw foods friendly websites, and the ones I find most interesting are GLiving, Daniel Vitalis, and SweetlyRaw. These sites are all completely different and have separate visions on raw foods, but I like the content and originality of each.



Can you share a couple recipes you have made recently?

Love to share! 

Here are some Ojio recipes:



Chocolate Chip Macaroons


Ingredients
2 cups coconut flakes
1/2 cup cacao beans 
1/4 cup clear agave
3 T cacao powder
3 T coconut oil or butter
1 vanilla bean
1 T mesquite pod meal
1 T maca powder


Directions:
1. Place cacao beans into a food processor and pulse until broken into peices. 
2. Place all ingredients into food processor and pulse until combined and sticky.
3. spoon mix onto a tray with an ice cream scoop to make cookies, refridgerate 1hr.



Ojio Goji Hemp Milk

Ingredients
3/4 cup ojio hemp seeds
1/4 cup ojio goji berries
3 T ojio agave
1 T virgin coconut oil
1 tsp vanilla powder
pinch cinnamon
pinch himalayan salt
3 cups spring water


Directions:
1. Soak goji berries in 1 cup spring water for 30 minutes or longer. 
2. Place goji berries with water into a blender, along with remaining ingredients 
and blend until creamy, about 20 to 30 seconds. Serves 4.
 


Do you have a website or a product you want to plug?

Website: www.divianaalchemy.com


Product: Diviana Nectar – An amazing medicinal Raw Honey blend of Ayurvedic 
herbs, tonic mushrooms, superfoods, virgin coconut oil and synergizing spices.

 The ingredients are Raw Unfiltered Honey, Virgin Coconut Oil, Ashwaganda, Chlorella, Mesquite, Mucuna, Shilajit, Vanilla, Cordyceps, Ho Shu Wu, Maca, Noni, Red Reishi, Tribulus, Himalayan Crystal Salt, and Spices.