raw & Vegan- livinG foods

Living, raw, vegan foods are comprised of uncooked, unprocessed, plant-based, whole-foods, free from animal products.

When it comes to plant-based, raw is best. Enzymes are what makes raw foods easier to digest, the more enzymes, the less we burden the body’s own enzyme bank to digest it.

3 Times a day, every day, we make a life changing decision. Great health starts on your plate!

Enzymes are denatured above 46C/116F, since water boils at 100C/212F, this demonstrates how high temperature cooking is detrimental to most foods.

Low temperature dehydration is the best way to preserve the essence of raw fruits and vegetables without cooking.


  • Aids Detoxification
  • Mental clarity & focus
  • Radiant skin
  • Supports liver function
  • Reduces inflammation
  • Promotes healthy gut function
  • Increased energy & stamina
  • Improves digestion & weight loss
  • Lowers anti-nutrients in nuts & seeds
Ready Raw Background image nature.jpg

What are enzymes?

Enzymes have the power to change your life and health.

Without them, seeds would not sprout, fruits and vegetables would not ripen, leaves would not change colour, and YOU would not exist.

Research has identified that people with chronic disease, ill health or low energy are deficient in enzymes.

Biologically, we are a collection of living cells.

Produced by the human body, animals and plants, our bodies contains some 5,000 different types of enzymes running biochemical reactions ranging from respiration, digestion, tissue repair etc. Enzymes are denatured/destroyed at high temperatures above 45ºC/115F.

1.    Digestive enzymes - supplements to assist digestion
2.   Metabolic 'enzyme bank' - produced by the body
3.    Food enzymes - present in raw, uncooked whole-foods

Most of us know what we should eat, but simply can’t resist "What we're hungry for" - whether from advertising, conditioning, taste manipulation and convenient ready-meals.

The body is starving from the lack of nutrients, not calories - from a diet consisting of enzyme-dead, processed, fast-foods, an excess of sugar and artificial sugary drinks which can lead to chronic disease, diabetes, obesity, premature ageing etc.

ALL of which is easily preventable by following a natural, healthy, balanced diet.


Allergens & anti-nutrients

Grains are the seeds of a plant, they're its reproductive material. Considering seeds are the plants "babies" whose survival ensures the continuation of their species.

Lectins ~ are a key mechanism through which plants protect themselves from being eaten by predators, and are found in highest concentrations in their seed form.

We are mostly exposed to lectins from grains, beans, dairy products and nightshade plants, such as potato, tomato, and chili peppers which contain anti-nutrients and other problem substances that may increase intestinal permeability. 

Gluten (the Latin word for "glue") are proteins termed prolamins. Found in cereal grains, wheat, barley, rye, oats - it gives dough it's elasticity, enhancing it's chewy texture and ability to rise.

* Each grain has a different set of proteins known as prolamins, which are collectively named 'Gluten':

  • Wheat protein = Gliadins (glutanins)
  • Barley protein = Hordeins 
  • Rye protein = Secalins 
  • Oats protein = Avenins 
  • Sorghum protein = Kafirin
  • Corn protein = Zein

Bread wheat (Triticum aestivum) plays a prominent role in lectin-induced adverse effects, due to the fact that it is a relatively new form of wheat and contains wheat germ agglutinin (WGA) – a particularly resilient and problematic lectin, which is not eliminated through sprouting and is found in higher concentrations in whole wheat.

The prevalence of wheat and gluten, found in a multitude of processed foods and products ranging from soy sauce, beer, salad dressing, ketchup, ice cream, imitation meats, stock cubes etc. has led to an increase of the population developing gluten intolerance or coeliac disease (for those genetically predisposed).


Gliadin is the primary immunotoxic protein found in wheat gluten and is among the most damaging to your health. Gliadin is capable of increasing the production of the intestinal protein zonulin, which in turn opens up gaps in the normally tight junctions between intestinal cells (enterocytes).

In celiac disease the body will make antibodies after ingesting gliadin, resulting in severe autoimmune damage to the delicate, absorptive surfaces of the intestines. 

* New research shows that gliadin increases intestinal permeability in both those with, or without celiac disease.

Leaky gut can cause digestive symptoms such as bloating, gas and abdominal cramps, but it can also cause or contribute to many others symptoms, such as fatigue, skin rashes, joint pain, allergies, autism and more.

It's a vicious cycle, once your digestive tract has been damaged, it allows various gut contents to flood into your bloodstream where they wreak havoc on your health.

The key to preventing this is to follow a low carbohydrate diet,  eliminate the offending foods -- which includes sugars, gluten, wheat and grains. Treating the inflammatory condition by restoring a balance of healthy bacteria in the gut. 

Celiac disease is an autoimmune condition affecting 1 in every 100 people in the UK. Gluten protein triggers an immune response where inflammatory cells attack the villi (tiny finger-shaped tissue) that line the small intestines which promotes nutrient absorption from digested food resulting in malabsorption.

This damaged barrier triggers intestinal permeability (ie leaky gut) where toxins, pathogens and undigested food particles pass into the bloodstream, causing systemic inflammation, which can lead to long-term health conditions if left untreated.  

Our Second Brain - Gut Brain Axis

The gut and brain are connected via the vagus nerve, a healthy gut plays a major role in your health - both physically and mentally.

Sugar is the primary food for the bacteria in our gut. When the delicate ecosystem/gut flora balance of good and bad bacteria gets disrupted, pathogenic bacteria take over which can result in 'Gut Dysbiosis'.  Malabsorption from the damaged villi results in lots of extra food available for the bad bacteria and yeast to feast on.  Stress, frequent antibiotic use or drug therapy, parasites, inflammation, processed diets are also common contributing factors.

If our intestinal tract was balanced, infestations would rarely occur.

Flying organic raw sprouted bagel
Ready Raw Background image 1500 overhead_v3.jpg

Healthy fats

Are you afraid of fats? Fats have been vilified for the past few decades, guidelines advocated high carb diets with low or no fats, packed instead with sugar to make up for the lack of taste. Numerous studies have since debunked the myth. 

Healthy fats from coconuts, nuts, seeds, olives and avocados help you absorb vitamins more effectively, lower bad cholesterol and help to shed excess weight. They keep you feeling satisfied and help to reduce cravings.  These whole-foods are packed with vitamins and antioxidants, they also contain the fat enzyme lipase – which helps to break them down.

Healthy dietary fats are a major source of energy for our bodies and are a structural components of our cells. Fat-soluble vitamins A, D, E and K cannot be absorbed by the body without the help of fats.

Some fats such as Omega-3 fatty acids (anti-inflammatory - rich sources include flax seeds, chia seeds, hemp seeds, walnuts, and oily fish) & Omega-6 fats are essential as the body cannot produce them, they can only be obtained through the diet.

Avoiding "empty" calories helps you reach a healthy weight without feeling like you're dieting.

The term empty calories typically applies to processed, fast foods containing unhealthy fats and/or added sugars, providing little or no nutrients, vitamins, minerals and fibre.

Canola oil and processed vegetable oil undergo hydrogenation, increasing trans fats. Bad fats from trans fats, margarine, soybean oil, canola oil, vegetable oils and fried foods, potato chips can cause heart disease, chronic inflammation, stroke, diabetes, cancer and chronic fatigue.

 Our brain consists of 60% fat by weight