I often blatantly follow my raw food practice.

One reason I do this is because so many people ask about plant-based transformation, and really, it’s the only way to internalize the methodology I apply. You can try to “reverse engineer” my food protocols if you want. But I assure you, you’ll never get more than 30% of the framework decoded on your own (and I’m always amused when people try).

That said, not everything raw makes the cut.

Some things just don’t merit the effort or focus they’d require.

And, it would be a waste of energy, too.

This would include:

* Foods still designed like the SAD (Standard American Diet) is normal (raw and plant-based are not “magic fixes,” but they can accelerate regeneration even on a limited foundation...)

* Meals built from guru slogans instead of nutrients

* Meals tossed together with surface-level effort, usually by people who think raw alone is the win. Just because something is raw doesn’t mean it automatically leads to any optimal effect on how your body absorbs, uses, or reacts to nutrients. There’s an assumption that raw = benefit, but if the meal lacks proper structure (e.g. variety, nutrient synergy, chewing effort, correct pairing), the benefits never fully express

* Foods that need flavor guarantees (raw beauty doesn’t ensure optimal intracellular function)

* Ingredients that break the produce budget (please do NOT go into debt for berries and broccoli... I built nutrient density gradually and there was no downside.)

* Meals that “perform” raw without practicing it

* Recipes built from images instead of principles that mimic aesthetics but skip the foundational logic of nutrient

* Any dish that falls apart without step-by-step execution usually the kind that lacks structure, logic, or intent

* And so on, and so forth...

Anyway, here’s the bottom line:

Every part of my raw food intake is intentional, nothing on the plate is accidental.

And not every raw meal or recipe gets repeated or becomes part of my regular diet.

In fact, if anything, I’ll probably raise the threshold further to filter out meals built for optics instead of outcomes.

We’ll see.

In the meantime, if this kind of raw food approach belongs in your practice, you’ll know where to look when it matters.

Here’s where I explain it in more detail: my books are on Amazon​

Irina Valeva

​www.IrinaValeva.com​