Nomi Shannon

WHO is Nomi Shannon?

Nomi Shannon is an award winning author and world renowned coach. Her best selling book, The Raw Gourmet, has sold over 150,000 copies. Her second book, Raw Food Celebrations (with S.Duruz), is flying off the shelves at bookstores worldwide.

In 2008 Nomi received three Best of Raw Awards for Best Raw Educator, Favorite Raw Chef and Favorite Raw Book.

In 2009s and 2010s Best of Raw Awards, Nomi placed in the top 5 in many categories including: Best Educator, Chef, Blog, Online Store and her personal favorite, Funniest Raw Woman.

She’s not only a certified Hippocrates Health Educator. She actually ran The Hippocrates Health Institute’s Certification Course back in the early 1990’s.

Raw since 1987, Nomi has been featured in Alive magazine, Get Fresh, San Diego North County Times, Galveston News, as well as numerous radio shows and other media.

Nomi is known for teaching people proven steps to keeping — or regaining — vibrant health. Her website www.rawgourmet.com offers breakthrough information, product reviews, delicious recipes, an enewsletter and an online course — all free of charge. She also offers downloadable courses, her books, raw kitchen equipment, DVDs, phone consultations and live classes.

Since there’s conflicting information about what’s the “best” raw food diet, many raw fooders wonder what to eat. Nomi shows people a simple path to thriving on raw food and leaving the confusion behind. Just as important, she empowers people to whip up delicious meals quickly and easily, turning newbies into thriving home chefs practically overnight.

Nomi’s fans and customers are waiting with bated breath for her upcoming program “What do Raw Fooders Eat?” This is a project comprised of weekly food logs of raw foodists both famous and everyday folks, as well as interviews and recipes involving various aspects of media.

“The Raw Gourmet”

I was introduced to raw food in 1987 ago by a holistic physician. At that time, I had serious digestive problems and felt ill no matter what I ate. For the first time in my life, I was gaining weight and had begun to develop an alphabet of maladies. With my physician’s encouragement, I began to eat about fifty percent of my food raw. Most of us already eat quite a bit of raw food, such as fruit, salads, coleslaw and even smoothies, so I found it quite easy to expand on that theme; I carried around a pocket full of raw almonds for snacks. I began to feel better almost immediately.

But it wasn’t until sometime later that I became really serious about eating raw food and went on a three week one hundred percent raw food and juices program, including wheatgrass juice. I lost eleven pounds in 14 days and couldn’t believe how physically and mentally well I felt. It made me realize that the degenerative process was so very subtle and slow that I simply had forgotten how it felt to be healthy.

From that moment on, I embraced a 100% raw food program, and over a matter of several weeks said good riddance to fibromyalgia, hypoglycemia, mood swings, allergic sinusitis, digestive disorders, including acid reflux, and in time rid myself of candida (a systemic yeast infection that has multiple symptoms). My physical, emotional and mental energy was so high I had never experienced anything like it. It would be a lie to say that, in my mid-forties, I felt as though I were in my twenties again. I had never felt as good in my twenties.

Because of my passion about the remarkable effect of food on the body, it wasn’t long before I was working as a health consultant at a world-renowned, alternative health institute in Florida. Called the Hippocrates Health Institute, the center teaches the living foods approach to wellness and provides a three week educational program devoted to cleansing and healing the body with natural, fresh, organic, uncooked, unrefined foods. A gift from nature, these foods provide the body with everything it needs to stay healthy and vigorous. It is a diet rich in enzymes and oxygen, both of which are lacking in processed foods, dairy products and meat.

At Hippocrates, I had the opportunity to meet people from all walks of life and from all over the world, ranging from average working-class people to movie stars, from young to old. Some were ill, others were healthy and wanted to learn how to maintain and improve their quality of life. During my years there, I saw profound improvements in people’s health when they changed their habits and embraced a living foods lifestyle.

It was quite common to see drastic reductions in blood cholesterol levels, blood pressure, and weight. I saw chronic infections dramatically heal and chronic headaches disappear, I saw insulin-dependent people able to substantially lower their insulin doses. People limped in with painful arthritis only to walk out with a huge reduction in pain. And just about everyone experienced high energy and greatly improved moods by the end of the three weeks. Time after time I was witness to gravely ill people reversing the course of their illness with perseverance and bravery, and becoming well again.

Although the living foods program is meant to be preventative, if people who have had such serious illnesses feel that they have cured themselves, just think what this program can do for you if you are relatively healthy. How much better to prevent rather than try to cure a problem.

What should you eat? Over the years wherever I go, the one question I hear the most is: “But what should I eat?” Whether you’d simply like to add more fruit and vegetable servings to your diet, or want to change your lifestyle in a more dramatic way, this book has been designed to answer that question. It includes recipes for all occasions, most of them very simple, so that you will be able to enjoy a variety of food with no more expenditure of time than in a traditional Standard American Diet (SAD) kitchen. Although you may find this hard to believe right now, once you get into the rhythm of raw food preparation you will likely spend less time in your kitchen than you did before.

You will see that a raw food diet can be as exciting and interesting as any other type of cuisine. The recipes in this book will give you the tools to prepare meals for all occasions that are tasty, nutritious and easy to make.

The challenge is in becoming educated and receiving the support you need while making this change in the way you prepare and eat your food. You need to become aware of the sources available to you- where to get the supplies, and how to use them. Besides presenting an easy to live with system and lots of recipes, my goal is for this book to be your raw food resource so that you can obtain the equipment, food and guidance that you need, no matter where you live.