R A ‘ C O F R E E
Free From / Full Of
Kurt is a raw food chef and has spent the greater part of the last 12 years educating himself and practicing the art of living raw. He, however, eats everything. Rache has always cooked out of necessity for her pickiness with food. In her adulthood, she loves to cook and uses it as her time in the kitchen to let go and create. She is damn good.
Our combining of efforts required a passion for both raw and cooked food (hence: Ra’Co), and we do what we can to blend our efforts on every plate. It’s not hard – just imagine a pizza with a salad or a green juice with eggs… it’s a balance!
C O O K E D B E L O W 1 1 8 º F
Raw vegan food is enzyme rich nutrient dense food that is never heated above 118 degrees. All raw, or living food as we prefer to call it, is uncooked and unprocessed. Cooking food destroys nutrients and enzymes and creates toxins that lead to higher acidity levels. Living food keeps the enzymes and nutrients intact to help your body digest food more easily and stay healthy.
Q U A R T E R L Y
There are so many detox diets out there, but we prefer the living food detox. It includes eating, enemas and wheat grass shots. A 10-day detox with a gradual glide back to food is our preferred timeframe, although we have been known to do 3-dayers and 21-dayers. We like to make sure we are getting the right nutrients, though and not short-changing ourselves knowing our life is full of activity. All we do is really limit intake.
Our detox varies daily but this is what you will usually get:
- One green drink or delicious buckwheat shake for breakfast.
- One mid-morning raw fruit and nut bar.
- One 19 oz container of raw green soup for lunch and one mixed green salad with dressing.
- A midday raw snack, either kale chips or flax crackers, or a juice.
- One 19 oz container of raw green soup for dinner and one mixed green salad with dressing.
- A raw dessert like a chocolate almond date brownie is included once with the 3 day detox and twice with 5 or 10 day detox.
- We also include a quart of fresh herb detox tea every 3 days or a delicious lemonade drink.
M O S T C O M M O N L Y K N O W N
D A I R Y I N T O L E R A N C E
Dairy by our definition applies to any product made from a cow. Often times people complain of an achy belly after consuming, however the areas of concern are what you don’t feel immediately. Eczema and asthma are the two most common, but also there are instances noted of anaphylaxis (bringing this into the allergy category) and hives. Rache’s reaction is total exhaustion from her body trying to process.
N U T A L L E R G Y
Nut allergies are the most threatening allergy for children. It is now labeled very carefully, but it requires dedication for true avoidance, especially in open-air and public environments. Many people with nut allergies begin with either a peanut allergy or a tree nut allergy and eventually adopt the other as a full allergy. Typical symptoms include anaphylaxis.
S O Y A L L E R G Y
Soy is gaining strength in the allergen community. The changes in food production (i.e. the Monsanto soy bean) have changed the chemical make up of the plant to a point where some bodies reject it in a variety of ways. The other cause might actually be the chemicals associated with the growing process. Typical symptoms include skin rashes, bumps and eczema.
S H E L L F I S H A L L E R G Y
There are two kinds of shellfish: crustacea (such as shrimp, crab and lobster) and mollusks (such as clams, mussels, oysters and scallops). Reactions to crustacean shellfish tend to be particularly severe. If you are allergic to one group of shellfish, you might be able to eat some varieties from the other group. Typical reactions are inflammation, shallow breathing or anaphylaxis.
G L U T E N
What is Gluten? What is Celiac Disease?
Gluten is named from the Latin word for ‘glue,’ a protein composite that gives elasticity to foods (particularly dough) to help it hold its shape and rise.
Celiac Disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine.
F O O D P R E F E R E N C E S
Many of us don’t have allergies, but we simply have a distaste, disinterest or don’t feel the best after eating some foods. We are all made up differently, and it is important to listen to your bodies own unique requests. Your preferences also may change over time. The most common food avoidance preference is dairy.
Rache’s Food Preference: She doesn’t like grapes (used to love them) because they make her bloated. She is not allergic to them, and doesn’t have to avoid them, but in a crowd or at home it is not her 1st choice.
Kurtis’ Food Preference: If Kurtis finds raw parsley in anything that he eats, he won’t eat it anymore. He simply doesn’t like the flavor (extremely common preference for men). He is as his mood goes – his new avoidance is squash and he can’t stomach eating it (this is in the last month), so you just never know!