ABOUT ME

I realized a long time ago that what I put in my mouth strongly determines the daily and long term quality of my life.  Proper nutrition gives me the wherewithal to make all things possible.  I understand and enjoy that feeling of well-being and clarity that a predominantly raw food diet presents.  Even though there were times in my life when common sense and food became an issue in the healing process, my decision to dedicate my life’s work to teaching the art of healthy food preparation is certainly a calling of destiny.  A degree in sociology and psychology from SUNY, Stonybrook, N.Y. helps me to better understand the mental condition while guiding students to rethink their diet and lifestyle choices. This was followed by more technical nutritional studies at Hofstra University,N.Y.
On my path of learning, I was attracted to the macrobiotic way of life through selected books and studied at the Kushi Institute in Boston in the early eighties.  At the Kushi Institute I learned about medicinal food preparation from a host of great chefs while becoming acquainted with other healing philosophies.  I have researched European, Oriental, Ayurvedic, and American views of wellness over the years. The powerful skills I have learned serve me well to this day.
I moved to Florida in 1984 where I developed a more intense interest in the benefits of a raw food lifestyle.  I joined the staff at Hippocrates Health Institute in 1989 as Executive Chef for several years where I developed my book, Dining In The Raw. 
After studying many different ancient as well as modern philosophies about the use of food as medicine, I have combined all my knowledge to concentrate on the raw food lifestyle.  This has become the icing on my professional cake. Preparing fresh, sprouted, living foods has become a lost art and must be revived. 

“I recognize food genius when I see it.  You’ll love Rita’s recipes!”

Marilyn Diamond
Co-author of Fit for Life
The American Vegetarian Cookbook

It's one heck of a cook (and uncook-) book! If you are not completely convinced that you want to go raw, or you wish to make the transition gradually, this book offers a combination of terrific recipes for both uncooked salads, soups, and sauces, as well as cooked grains, soy products, and desserts. This book appeals to me as a someone who is leaning toward raw foods but is not yet ready to go all the way. I promise you will love the recipes! They are some of the most unique and delicious I've tried.

Melanie Wilson
vegetarianbaby.com