Woot woot! Not had a cheeky wee interview for a while so here is the gorgeous and fantastic Cheryl Brown ready to razzle dazzle you with her awesome 11 questions 🙂 She’s bloody gorgeous she is.
bloody marvellous
1. How long have you been in to raw foods?
Four or five years off and on, but it’s only been in the last six months or so that I’ve been really serious about it.
2. How did you discover raw foods?
I had gained nearly two stone (a lot for a wee woman of five foot one), which made me miserable because I’d always been effortlessly slim. I was desperate to lose weight and had tried every eating plan and exercise regime going. I even taught on a self-help course designed to support women with weight control and self esteem, but the material didn’t work for me and the pounds wouldn’t shift. I’ve since found out that this was a symptom of ME, which I realise now I had at that time but it hadn’t been diagnosed yet. I had a load of other symptoms too looking back (I wasn’t admitting to them but you can’t ignore your body getting three dress sizes bigger). Anyway, I was searching online for the solution that I felt must be out there, and came across Detox Your World. The before-and-after photos and testimonials were intriguing, particularly Angela Stokes’ story, so I dug deeper, bought some books (Detox Your World by Shazzie and Eat Smart Eat Raw by Kate Wood) and started dipping my toes in the water.
3. What were some of the first benefits you noticed?
Clearer skin, stronger nails, shiny hair, a sense of control and – don’t know if this is a benefit – a smug sense of self-satisfaction that I was looking after myself like never before.
4. Were there any drawbacks? If so, what and how did you handle?
Very early on it became clear that some serious reorganisation would be needed if I was going to continue to eat this way and feed the cooked foodies in the household as well. (I believe somebody wrote a book on the subject ;)) Not only that but pizza envy was a big problem, and my cheese and wine habit didn’t die without a fight either. It was really hard on my lovely husband Pete because he hadn’t decided to go raw, yet he felt he had to show solidarity and give up lots of things he enjoyed. And don’t get me started on the working lunch issue… All this time, I wasn’t well at all and eventually had to stop work. That was about the time the quality of my diet took a dive. For a long time I couldn’t even walk to the kitchen, never mind prepare food. I was completely dependent on my family to feed me and as it was a stressful time for everyone, a dramatic change of diet wasn’t a priority. (Of course I know now it should have been.)
It soon became clear that I had to take responsibility for my recovery and diet was one of the most important factors. Eventually I came across the Gerson approach and bought myself a better (Champion) juicer. I found myself drawn more towards raw food and when Helena, my Natural Nutrition practitioner (www.nutritionfriend.com), suggested I tweak my diet to mainly raw I almost felt relieved – it just seemed right for me.
5. How did your family and friends react?
First time round, a lot of people thought it was ridiculous and faddy and weird. Some folk were intrigued and some thought I was just plain loony. This time, when they saw for themselves the difference it’s made to my health, everybody – everybody – has been supportive. I’ve even got Pete on board now – he loves his green juices and has a raw breakfast with me every morning.
6. How did you handle reactions? any tips?
Well, I kinda kept my head down and let the cynical comments wash over me. It felt good when people at work looked in my lunchbox and said how nice it looked before they went out to the shop for crisps, Mars Bars and white rolls. Second time around I only had my own household to deal with and they were happy to go along with anything that would make me better.
7. What advice would you give people who are interested in raw foods on how to get started?
Take it at your own pace and don’t feel under pressure. You want the amazing health benefits and you want them now, but it takes time to form a habit and the more relaxed you are, the more easily you will settle into the level of raw that’s right for you. Be kind to yourself and never, ever, give yourself a hard time. And love your food!
8. What is your number 1 raw tip?
Get involved with other raw people. Get onto mailing lists of raw teachers that you admire, go on a course if you can and find other rawbies in your area. They won’t think you’re weird, they’ll welcome you and you’ll learn from them. I was the only raw person I knew the first time round, apart from some remote names and faces on websites, and it felt very lonely at times. Support from like-minded people is the most valuable asset you can have.
9. What is your favourite raw food and why?
For breakfast this morning I had a pudding made with bananas, frozen blackcurrants, avocado, flax powder and mesquite, with buckwheat crispies, goji berries and bee pollen on top. I made it up as I went along, as I do every morning so I never have the same thing twice. I love not knowing what I’m going to create till I’ve done it, I love the colours and flavours, and most of all I love having pudding that isn’t naughty 😀
10. If you could be any raw food what would you be and why?
I got stuck on this one so I asked my son and this is his answer: a goji berry because it’s a superfood and it’s sweet and I’m both super and sweet. I’d blush at this but I know him and he’s being ironic :p
11. How do you see the raw movement in Scotland in five years time?
In the near future, it will begin to dawn on people how harmful modern farming and food manufacturing have been to our health, and they will be inclined to a more natural way of eating. We rawbies will show the way and living, organic wholefoods will become mainstream. We can make it happen!!!
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I know I say it all the time but how amazing are these interviews? Every bloody one of us is a guru but without the brown poncho – ponchos are soooooo last century…especially brown ones 🙂
This one’s for you Cheryl
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