Raw Girl


An Interview with Angja Aditi





Summer 2004


By Carlo Ravin


Carlo: I’m sitting here on a lovely Spring morning at the fabulous Inn of the Seventh Ray, with the eminent raw food chef, Angja Aditi. Angja, thank you very much for agreeing to the interview.

Angja: It’s my pleasure.

Carlo: You are truly a rising star in the raw community here in Southern California. And your name is quite lovely, what does it mean?

Angja: Thank you. Angja is Tibetan for “enlightenment through the heart”, and Aditi, given to me by a spiritual teacher, is Sanskrit and she is known as the “Mother of Creation”.

Carlo: Tell me, what were some of the things that are responsible for your own progression from cooked food to raw food?

Angja: I was raised primarily on a European diet - three home-cooked meals a day, fresh fruits and vegetables, and a good helping of meats. I had some friends in high school who were Krishna devotees and who attempted to convince me to go vegetarian, which at the time I felt was not possible. My mother didn’t want to do this, and so while I became sympathetic toward a vegetarian diet, I kept the eating habits and diet that I had grown up with. At 18, I left my parent’s home, and went vegetarian on my own. Shortly after that, I became a vegan, for health and political reasons. I remained a strict vegetarian for a couple of years, avoiding all processed oils, breads, and basically I ate a lot of greens. It was a natural progression of my vegan consciousness to then finally go raw.

Carlo: You said you went vegan for political reasons. Do you mean for animal rights issues?

Angja: Well, there is that, yet it was primarily due to my discontent with agri-business. I feel that this industry is responsible for much of the imbalance in the environment, and I wanted personally to do my part to help the cycle of the Earth stay in balance.

Carlo: As a Pagan, I feel that. That’s beautiful and so true.

Angja: And not to mention that agri-business also creates an imbalance in the natural cycle of the Earth by its support of the fast-food industry, which in turn is responsible for the great dietary imbalances of so many people the world over, especially in America. The effects of fast food and foods of convenience have ruined our own interconnectedness with the Earth and Spirit.

Carlo: Yeah, so please don’t supersize me.

Angja: I almost saw that at a film festival.

Carlo: It’s a great documentary. So would you say that your decision to go from vegan to raw was based more on spiritual principles or health reasons?

Angja: My understanding of our species is that we have a lot of “work” to do in order to emanate our full potential. I have always had a deep awareness for my true love of Spirit, and the desire to transform karma. As human beings, we have a great responsibility for the self, those around us and our environment. The conscious decision to eat a healthier diet is one of many keys to cleansing our bodies and maintaining a universe of sustainability.

Carlo: Thus, the body is truly the temple of the soul.

Angja: Right. Basically, the cleaner you keep your body, the cleaner and more pure you keep your spirit.

Carlo: What types of objections to a raw diet have you encountered, and how do you address them?

Angja: The Americans masses are not accustomed to a “raw” diet at this time. Americans are programmed with processed convenience. In Europe for example, Italy, France and the Persian countries, healthy raw and/or fermented foods are part of the culture. The question of “How will you get enough protein?” is common, and things like “What are you going to eat?” It’s the modern culture that “forgot” and only need remember that we have always had a myriad of leafy greens, fruit, vegetables, seeds and nuts with flavors, textures and scents to satisfy needs and desires. We have to kick that good ol’ memory into gear before all these delicious items go extinct, along with us.

Carlo: What are some of the myths out there regarding raw food that you have encountered, if any? Is there any one Big Lie you’d like to address?

Angja: I don’t think there is really any one primary myth or lie about raw food. I actually have more of an issue with the extreme fanaticism within the health food community itself. Like anti-cooked campaigns are a little ridiculous. Any extreme positions based on fear and shock value probably do more harm than good. For instance, when someone says that “all” of something is “bad” or “wrong” that could either put the other on defense and/or develop into a complex that is not conducive to harmonious healing.

Carlo: Pagans call that fundamentalism – one word, one way.

Angja: Yes. It stems from fear. Yet it’s really all about listening to your intuition. Listen to your body and your heart. We all have variations in our personal needs, spiritually and physically. Perhaps for some people, going raw is a spiritual quest. Ultimately, it is a matter of going through multiple levels of physical, emotional, and spiritual understanding that connect us as a whole. It’s like music. Each note represents a vibration. When several notes are thoughtfully written and played, they blend into a beautiful and melodic harmony. A Symphonic Convergence! And so it is within us and around us. Proceeding along the path of raw food reflects the fusion of vibration when creating music.

Carlo: Raw foodist as symphony composer…brilliant. As a mother, what advice can you give to parents who want to go raw and to include their children in that decision?

Angja: I recommend that parents represent at least 75% of their children’s diet with raw food and dark green vegetables. And remember that children are creative and they are individuals. I advise parents not to constrict the child’s ability to experiment within the parents’ accepted boundaries. Let them assess for themselves, given choices, on what they like and want to eat based on their intuition. Even kids have their own needs and body reactions to certain foods.

Carlo: What resources do you recommend for folks exploring the path of the raw food diet?

Angja: Research as many books as possible. Seek to learn not just about raw food, but also about the way the body functions as a whole, from several different perspectives. Talk to those who are experienced in Western, Ayurvedic, Chinese and Japanese medicine. Understand the analysis on your personal constitution, health and well-being. Research body theories, energy systems and the flow of chi. Detoxing is crucial. It is very important to go on a balanced internal cleansing program. Most of all, I suggest listening to your body, it is your best teacher.

Carlo: I found that I was perplexed by the opposite opinions of raw food author Victoria Boutenko, who suggests as you do, that we always listen to our bodies. The position of health pioneer Paul Bragg is that “flesh is dumb”. I’ve used Bragg’s systems for fasting and colonics for over ten years, and always accepted that I have to mentally tell my body what to do. Perhaps that is just for toxic habits. It seems if you are eating healthy and well, your body will naturally want more of the good stuff and automatically reject what is toxic. So the “listen to your body” school of thought prevails.

Angja: Sure. After a good cleanse the cravings for heavy things like sugars and salts decreases and you get a better sense of what your body really needs. I also think it’s important to examine global demographics. Understand where you are in relation to others and the foods that are available to you. You don’t have to import or necessarily eat the foods that may be popular in the diet of indigenous peoples of far-off countries. The modern American lifestyle does not always indicate a yin diet for everyone. I have found that after being vegan for ten years, a piece of raw sushimi once a month helps to ground me a great deal.

Carlo: What type?

Angja: High grade sashimi albacore, it’s not easy to find. The lower sashimi grades are seared.

Carlo: And that’s just your body.

Angja: For now… of course things are subject to change.

Carlo: What does your typical monthly diet look like, besides the raw fish?

Angja: I drink a lot of water. Especially living in a desert. I love one in particular, Lurisia, an Italian spring water. I eat mostly dark greens for lunch and dinner, some avocados, berries, apples. I like almond milk, flax seed crackers, some of my macadamia nut cheese, and seaweed, too.

Carlo: And what don’t you eat?

Angja: I’m not a big fan of bananas. For some, hybridization is an issue. I don’t like dried or sprouted legumes, I find them hard to digest, too gaseous, and they taste terrible. Although, fresh legumes off the vine are totally yummy! I don’t care for raw spinach either. Mostly because of taste however, it is considered high in oxalic acid, which can be hard on the liver. I prefer young dandelion, arugula, herbs and wild greens.

Carlo: Do you sprout?

Angja: Yes. I usually soak all my nuts, seeds, and dried fruits. I love to sprout seeds and again I don’t care for sprouted legumes.

Carlo: And do you juice?

Angja: Yes. I tend not to juice root vegetables, like carrots. I find they have too much sugar for me. My favorite juice I make consists of two bunches of dark greens, one apple, a sliver of lemon with rind, a little wedge and a small piece of ginger. It’s delicious. It should be super green with a little apple sweetness, a hint of ginger zing and a spritz of lemon zest.

Carlo: Oh yummy.

Angja: Yeah it is.

Carlo: What types of protein do you recommend for raw foodists? Any supplements?

Angja: You’ll find protein in a variety of dark greens, vegetables, nuts and seeds. Pumpkin seeds are one of the highest. Maybe some raw fish, some raw dairy. As for supplements, I suggest two mixes, one is called Pure Synergy, and the other is VitaMineralGreen. Of course, adding Acidophilus cultures and taking bitters is always good too.





Carlo: Is it common for someone to attempt a raw diet only later to return to a cooked food diet? Do you have any suggestions on how to handle this?

Angja: If you are eating a normal diet, and then go raw, and then go back to a normal diet, you can create confusion and disharmony in the body. So it is important to proceed with great intention, step by step, at a pace that is comfortable for you. Allowing for a healing process that is gentle, profound, and long lasting. If you allow yourself the gift of a healthier diet, your body will gladly accept it, and it will show in your everyday life. It’s like dropping a pebble into the water. As the pebble sinks to the bottom and settles in the sand, ripples cast themselves throughout the water. This ripple affect is akin to your body frequency sending vibrations outward and into the universe.

Carlo: When embarking on the path of raw food, Mrs. Boutenko suggests the birds-of-a-feather approach; that is, to create a support group of friends and contacts to help ease the transition. What is your opinion, and do you have anything to add?

Angja: Yes, that is a good idea. Surrounding yourself with healthy people and other raw food enthusiasts will absolutely help in that transition.

Carlo: Reminds me of that old Rodney Dangerfield joke, “If you want to look skinny, hang out with fat people.”

Angja: There can be a dysfunctional aspect common to human fanaticism. Meaning that when people attach themselves to one way of thinking, there can be an ego component that causes them to feel…

Carlo: … superior or advanced. As in, “Maybe she’ll be as cool and as raw as us someday.”

Angja: Yes, so just beware of that in the context of groups.

Carlo: What is your opinion of fruititarianism? Most fruits tend to be tastier than many vegetables, so why not become a fruititarian?

Angja: Again, it’s about one’s own constitution and environment. Fruits are tremendous for cleansing purposes, they are very yin in nature and have calories. Yet too much fruit can, in some people, can create a sugar imbalance. Be sure to eat fruit that is ripe, otherwise it will be overly acidic. Eating fruit in season is also best. Apples in the Fall; cherries, pears, peaches, watermelon, and strawberries are good in the Summer, and so forth. When I’m in the tropics I eat more exotic fruits like mangos and papayas, which I tend to decline when eating at home. You have more year round variety when you are in tropical lands.

Carlo: You mentioned the acidic nature of unripe fruit. Do you think that a raw food diet is primarily beneficial for health because of its ability to keep the body alkaline, rather than acidic, and for its enzymatic benefits?

Angja: Yes, for both reasons. Your pH balance and your enzymes are two main components to a balanced raw food diet. If you eat a lot of overcooked processed foods, then you will probably have to build on your enzymes. One way to do this is acidopholus supplements and bitters. You can eat all the raw food you want, but if you are not digesting and assimilating, you may need to keep a gentle cleansing program to build digestive strength and fire. It is best to focus on eating a “balanced raw food diet”. It could take years to explore the diets and the foods that are best for you.

Carlo: Organic labeling has recently come under seige. Do you have any suggestions about what people can do to verify the organic nature of their food products?

Angja: Shop at your local farmers’ market. Call companies directly to inquire about their growing and manufacturing processes.

Carlo: Tell me about your new line of raw foods. How did you conceive the products? And where can they be purchased right now?

Angja: I wanted to increase the availability of appetizing raw foods with a line that emulates products that are gourmet both in flavor and consistency, yet are dairy free and gluten free. This allows the options for more fresh and creative meals. The raw cheeses and pates can be used with anything. I have friends who use it on their cooked chicken. Hey, if that is their raw food for the week, I’ll have to say hooray! My products are a line of raw gourmet condiments, really. Used to add flavor and fullness to a balanced raw diet. You can get them at the Food Cooperative in Santa Monica, PC Greens in Malibu, and Erewhon in Los Angeles. I also take orders and make shipping arrangements via e-mail at eatfoodforlife@yahoo.com.

Carlo: Finally, what is next for raw food? Where do you hope to see it in ten years? And the same question for you.

Angja: I expect to see an integration of raw food into all food outlets, including homes, school systems, supermarkets and convenient stores. I would like to see a steady increase of raw food available to the mainstream. I intend to expand my line of raw foods to further meet people’s needs and expectations. Fulfilling the path of taste and the ability to digest for the typical raw foodie, health connoisseur or the mainstream consumer. There is a whole venue of mainstream Americans who want to be healthier. They either haven’t realized it yet or they don’t know how to do it. Right now I am shipping the non-dairy raw cheeses and cream to allopathic physicians who provide dietary counseling for kids with autism. Instead of convincing someone that “far out” is good for you. I want to sell them on what they already know. Chic products with flair and flavor. The results are beneficial all the way around, socially, economically, environmentally, spiritually, etc. Especially when I am able to grow the ingredients I need on sustainable farms around the globe, linking the connection between the earth and her community.

Carlo: Fabulous. Please watch for updates to this page where will feature photos and more information about Angja’s dazzling new raw products! Thank you again Angja!

Angja: You’re welcome.





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