Q & A with Rawchi's Renee

What is your earliest memory of being interested in health?

When my sister Nicola was diagnosed with cancer she asked me what foods she should eat and what could help heal, she thought as I chef I would know about healthier foods, although I had a keen interest in food, it did not extend to the healing benefits, I felt I let her down and once the question was out there, What foods heal? I began taking an interest into healing foods.

What inspired you to start your Raw Chi Foods?

I spent 6 months travelling across South East Asia, and as chef wanted to only sample the local food, I let go of my Westerner food urges and only ate locally, after a few months, I began to notice increased energy, my skin looked great, I was loosing weight and felt great. I, without realising had stripped wheat, dairy and most meats out of my diet.

Describe your key philosophy in a couple of words…

Small Changes, Big Difference

What kind of experience do you aim to give people who decide to use your superfood blends?

My aim is by introducing densely nutritious superfoods to our daily routine, first thing in the morning, the body begins to be nourished from when we rise and the knock on effects are increased energy, clarity, focus, reduced stress and altogether more balanced way of life.

What's the next step in your RawChi Lifestyle story (anything we should keep an eye out for?)

My second book, Eating for Living is out in the beginning of 2016 and I begin a teaching evening classes from September.

What advice would you give to someone who's hoping to get healthy using superfood ingredients?

I always advice that “Small changes, big difference.” Being healthy is not about looking at all the foods you cannot eat, but branching out on a wealth of foods we can. I don’t make anything out of bounds, however considering eating for Living rather than living for eating is a great mantra to have, at least 5 days of the week.

What are three of your personal favourite superfood ingredients?

Peruvian Maca, discovering a food, that can regulate my hormones, slow release protein to keep me away from a biscuit tin, while offering my body increased energy, there’s not a day goes by that I don’t have my maca, it’s in my ladies Luminosity blend and has help keep my endrometriosis at bay.

Cacao, Discovering that chocolate grows on trees and aids weight loss was music to my ears. Cacao can help regulate our metabolism, is abundance in magnesium, and offers the body neurotransmitters to keep you feeling happy and relaxed. It’s a staple, I eat raw cacao, ( chocolate ) every day, without any guilt.

Spirulina, this wasn’t instantly a favourite, its from the algae family and tastes a combination of earthy and rich in the mineral kelp, it’s a little salty from the sea, however after a while I grew accustom to the taste, especially added to coconut water, the 2 marry together beautifully. Spirulina has 12 times more protein than beef and offers our body an almost complete array of all our nutritional needs. Spirulina is my immune systems caretaker and since beginning taking Spirulina 6 years ago, I no longer suffer colds, headaches or flu. I have Spirulina to thank for that.

Where do you source your superfood ingredients?

All over the world, my maca grows in heavily mineralised rock on the mountain side of the Andes, my Cacao comes from Ecuador, Bee Pollen from Romania, Goji berries from India, Barley Grass from New Zealand, the list goes on and no stone is left unturned for the quest for premium quality superfoods. I only use organic where possible and by using the finest ingredients, the integrity of the brand speaks for itself. I take my time in checking the traceability of each superfoods and ensure the nutritional content is analyzed and is the highest nutritional quantity.

• Share

• Share

• Share

• Share