Saf - Chad Sarno & how do they do it

[Guest guest]

Bill, I couldn't agree more. Chad is a rare talent, indeed!

 

Still, as time goes by, I find that I distinguish many things I would not

have distinguished years ago, and I also find that most of what I

distinguish, I discard. Chad has definitely gone the route of complex

recipes that incorporate many items that I regard as nonfoods. What would

have tasted good to me years ago, I now will not even take into my mouth. I

would so choose, not because of some philosophy, but rather because my body

clearly and consistently rejects most such items in ways that I find quite

unpleasant and do not wish to experience.

 

So it's not just a matter of attitude and talent , it's also a matter of

emerging health. Those who presently possess the cleanest systems, who are

typically those who consume the simplest dietaries, have indeed moved beyond

most other raw fooders in terms of sensory awareness and clarity.

 

Hope this makes sense.

 

Best to all,

Elchanan

_____

 

wMilmoe

Monday, June 30, 2008 8:45 AM

 

Saf - Chad Sarno & how do they do it

 

 

Chad is amazing! Judy, please stay positive in attitude and possibilities.

 

Chad was a student of Cherie Soria but he has what people in the restaurant

business call a " palate " a natural flair for food, creativity and Chad

quickly surpassed all his teachers in the mastery of raw food.

 

 

 

[Guest guest]

I know Chad, from when I lived in NY, and I brought him to Sarasota, FL, a

few times for workshops that my magazine co-sponsored, and he's a talented

chef indeed. I'm a purist, though, about ingredients and techniques. I

prefer to eat 100 percent raw.

 

--

Judy Pokras

vegwriter

author

The Little e-Book of Raw Holiday Recipes

editor/founder/publisher

Raw Foods News Magazine

www.rawfoodsnewsmagazine.com

An online magazine celebrating raw vegan cuisine since March 2001, and

featuring authoritative info, breaking news, and fun interactive features on

the raw vegan lifestyle. Have you signed up for our free e-newsletter?

 

 

On Mon, Jun 30, 2008 at 11:45 AM, <wMilmoe wrote:

 

>

> Judy wrote:

>

> I don't know how it could be

>

> with dishes that are called " smoked " this or that. I don't know how you get

>

> a smoked flavor with all raw ingredients.

>

> Chad is amazing!? Judy, please stay positive in attitude and possibilities.

>

> Chad was a student of Cherie Soria but he has what people in the restaurant

> business call a " palate " ? a natural flair for food, creativity and Chad

> quickly surpassed all his teachers in the mastery of raw food.? I took a few

> lessons from Chad and I use the info daily.? At his last gourmet dinner in

> Portland he served appetizers of " fried cheese squares " all vegan, all raw.?

> You had to see them or help make them to believe it!? Definitely not

> 80-10-10 but a fun 'special'? lifetime memory similar to my first purchase,

> ripening and eating of a whole jackfruit!

>

> We all have so much to learn and it helps to support and learn from those

> who know more.? REMINDER: Juliano and Ariel, two amazing gourmet chefs from

> www.PlanetRaw.com and Planet Raw Restaurant in Santa Monica, will be in

> Vancouver WA August 6th.? PS Juliano was not a trained raw chef but an

> intuitive that invented the gourmet raw concept and he has trained many of

> the top Raw chefs that you hear about and who start raw food companies.? For

> info on this NW event go to:

>

> http://7.wmilmoe.com/juliano8608dinnerdance

>

> John Larson, also has a 'palate'.? John will be coming and preparing one of

> the 9 gourmet meals this year at the 3rd Mollala " Raw and Living Spirit

> Retreat " August 26-29.? For more info;

>

> http://www.rawandlivingspirit.org/

>

> Blessings to you, Judy!

>

> Bill Milmoe

>

>