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Ask The Raw and Vegan Chef
About Keela Sanders
She's been cooking all her life and professionally for the last four years. Keela attended Southern Oregon University for a year, focusing on video production, before deciding that the American University system wasn't for her. She set out in the food industry, learning first-hand from experienced cooks and chefs. She was gifted a culinary school textbook by one of the chef's she worked under and taught herself everything from knife-skills to flavor pairing. In 2010 she stumbled upon Ani Phyo, undoubtedly one of the top icons in raw/live foods out there today. The seeds of knowledge were planted and have been growing into quite a dense jungle of exploration, knowledge and most of all experience. She has lost a total of thirty pounds since her journey began and brought her blood-pressure and cholesterol levels down from dangerously high to flawless. She doesn't advocate 100% raw and avoids any forms of extremism as she has seen can lead to orthrorexic tendencies (obsession with healthy or righteous eating). "I know now, first hand, what increasing your intake of raw, live foods can do for your everything; mind, body, relationships. I know how easy it can be, also how difficult it can be. No two people are alike and the more we can learn to exercise our 'intuition muscle' the easier good decisions flow to us. Raw foods do exactly that, and if I am sure of anything, it is that." She released her very first "evolving e-book" last Christmas entitled Rendered Raw; a compilation of raw/living nutritional knowledge as well as many of her own original gourmet recipes. Since then she has been teaching the world to prepare simple raw dishes via her YouTube Channel that has received and astounding 12,000+ views since it's creation in January of 2012. "The learning process never ends and there is always new knowledge to share. The worst thing I believe one can do is get stuck in their own truths, denying the eventuality of change. I will grow and change and make it my ethical duty to inform my 'students' of new breakthroughs and horizons within the raw/living food world."
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