Kristina Gabrielle Carrillo-Bucaram & Fully Raw’s Vegan Zucchini Chips with Marinara Dip4
It is DAY 25 of "Raw Food Recipes with Excalibur" and I am honoured to feature the inspiring and gorgeous Kristina Carrillo-Bucaram from Fully Raw, the founder of the largest raw, organic produce community cooperative in the USA, Rawfully Organic. If you don't know about this incredible woman, get acquainted. Not only is she stunningly beautiful, she has an EXTRAORDINARILY generous spirit. I am going to go as far as to proclaim her "A Living Mother Teresa."
Kristina Gabrielle Carrillo-Bucaram is a leading visionary in the raw movement, especially in Houston, TX. Half Lebanese and half Ecuadorian, she is bilingual and shares the flavour of her cultures wherever she goes! Kristina studied Kinesiology, Health Science, Raw Foods, and Fasting at Rice University. After being diagnosed with hyperglycemia whilst in college and searching for answers, she met John Rose in an aisle at Whole Foods.
After this chance encounter, and many personal consultations, Kristina converted to a raw foods diet, influenced her family to do the same, and eradicated her symptoms of less than perfect health. She then studied under John Rose and interned with Dr. Graham at many of his health events in Seattle and Costa Rica. Since then, she has been incredibly involved in the organic horticulture, permaculture, and co-operative community movements.
At the age of twenty before graduating college, she founded the non-profit organization, Rawfully Organic, an organic, raw, and local produce co-operative in Houston, TX. With over 7000 participating families in the Houston area, Rawfully Organic feeds over 500 families each week and focuses on the benefits of eating diets high in raw fruits and vegetables while making organic food affordable for all. This nonprofit grosses more than a million dollars each year, and still stays true to its mission to support families in the Texas community and help them live a healthy sustainable lifestyle. To this day, the co-op is 100% volunteer run, and Kristina does not receive any salary for running it. Kristina's mission is to spread RAW's message, and shift the mindset of our nation in regards to eating from local co-operative communities.
Besides being the founder and chief co-operator of Rawfully Organic and an enthusiastic runner, Kristina is also a raw foods coach, teaching raw foods classes and seminars. She is also a frequent speaker at Houston community events. Constantly giving back to her community, Kristina works tutoring students math, advanced calculus, physics, chemistry, biology, SAT, ACT, Spanish, and English. If that wasn’t enough, she recently became a practicing ceramicist. Yes, it begs the question, “Is there ANYTHING this incredible woman can’t do?”
I am telling you, this woman is a GODDESS. Trust me, visit her site and you will FALL IN LOVE with the magnetic Kristina Gabrielle Carrillo-Bucaram. Check out all of the fantastic videos on the Rawfully Organic You Tube Channel or Kristina's personal videos for more raw inspiration. In the meantime, dip some of these zucchini chips in this delightfully simple raw vegan marinara sauce. YUMMO!
Kristina - thankyou for graciously participating in this event. You INSPIRE me...
*Here's a quote from Kobi Yamada that Kristina uses as the signature for all of her emails:
"If you don't take care of your body, where will you live?"
Kristina Gabrielle Carrillo-Bucaram & Fully Raw’s Vegan Zucchini Chips with Marinara Dip
- For Zucchini Chips:
- 2 - 4 zucchinis
- Slice the zucchini into slices with a knife or with a mandolin.
- Place the slices in your Excalibur dehydrator and leave in for as long as desired.
- The longer that you leave the slices in the dehydrator, the more crisp they become.
- These "chips" were left in the dehydrator about 6 hours on a low setting of about 105/115 degrees.
- Once done, organize them beautifully on a platter and get ready to make your marinara!
- For Marinara:
- 1-2 ripe fresh tomatoes
- 3 stalks of Swiss chard
- Juice of 1/2 Lemon (Optional)
- 1/2 cup fresh cilantro
- 1/2 cup fresh basil
- 1/4 cup of fresh oregano or thyme (optional)
- 1/2 red bell pepper for an added kick (optional)
- Celtic sea salt to taste
- Place all of your ingredients into a food processor or Vitamix and process until you achieve the desired consistency.
- Serve and enjoy!
Piggy Cooking Tips
selecting great tomatoes
Tomatoes are very hard to transport when they are ripened as they get damaged very easily. So most tomatoes are picked green and then sprayed with ethylene gas (yuk) to make them red. They are also covered with a wax coating to prolong their shelf life. To avoid this “freak fruit” try to purchase organic tomatoes from local farmers that are allowed to ripen on the vine naturally. Look for tomatoes that have a rich red uniform colour and are firm and heavy. These tomatoes have the best flavour and the most lycopenes and nutritional value. If you must purchase conventional tomatoes peek the skin off before using.