S2: 06 – TJ Rattray of Peace Pies | FM Report: WK 3 Oct – Pears/Persimmons
TJ from Peace Pies talks about Whole Plant-Based Foods, and the brand new Peace Pies’ cookbook “Fresh, Funky and Raw” by JP Alfred. Plus, Joe Herrmann talks fills us in about pears and what..? "Magic" Persimmons?!
Raw Living Food Specialist, Nick Ferguson was a guest on Episode 9 over a year ago, and today he's back to talk about some of the "levels" of veganism. In short, here's the breakdown:
Vegan: All-encompassing; anyone who doesn't consume or use animal products
Plant-Based: This one has been skewed a bit over time, but usually means that the person is eating all, or mostly all vegan, but doesn't necessarily adopt the principles of veganism off the plate.
Whole-Food Plant-Based: A lifestyle where one only eats plants in their whole form; nothing processed, no junkfood. Sorry guys, no Oreos or Beyond Patties here!
Raw Vegan: A vegan who doesn't eat foods (usually) above 104 degrees Fahrenheit. The reasoning behind this is that essential enzymes in foods are killed during the cooking process of foods.
Raw Living Culture Vegan: Wait, what? Yup, there's another level to veganism, and probably the healthiest any human can live!
Check out this episode to hear all about Raw Living Foods; Plus, how (and why) Nick chooses to eat this way!
Also, LAST CHANCE to call in for Episode 100! Call 619-537-9516 to be featured on the episode!
Meet Barbara Zeiß (it's Zeiss for all you non-German speakers out there). Barbara moved from Germany to Australia, then to the USA to persue her passion for creating! She now owns a raw vegan dessert business, and just celebrated one year of success!
Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.
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