|
Raw in Montana
Hi,
I am Mono and I'm an artist living in Montana (from Seattle). I have been raw for 39 days. I am amazed that I have come this far, to some it's no big deal. At this point it's getting so easy that I'm not really paying attention to the date anymore. I have many things to widdle of my sick list, and the first thing that is going is the extra weight. I would say I'm about 95% raw. I hear Agave is not raw...? I did go on vacation and went to sushi, seaweed salad (fermented?), and some cooked rice in the sushi, no guilt though like I used to have.
My husband is a executive chef and is against the raw thing. I cook regular food for my family and then prepare my food. Is there anyone out there who can do this, and stay raw? I just keep telling myself while I'm cooking all those good smells are the flavor and nutrients leaving the food. I don't even taste test.
Anyone out there from the Bitterroot, Montana?
-Mono
|