Judita Wignall is the author of “Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle  Revolution at Home”. Judita is also a Certified Associate Chef and Instructor from the Living Light Culinary Institute in Fort Bragg, CA as well as, a Certified Benefits of Raw Food Nutrition Educator. She’s been passionate about raw foods and nutrition for the past four years. In addition to teaching raw food classes, Judita is currently acting and modeling in Los Angeles and New York City and recording with her band the Scouts of St. Sebastian.

Going Raw was beautifully illustrated and simply laid out, is that same format the way you approach organizing your workshops and classes?

Pretty much. I wanted to make an easy to follow, how-to book about raw foods. Reading my book is basically like going to any of my raw food classes. You see how it’s made and learn about the benefits of the food at the same time.

You gave careful attention to detail with techniques to prep and using the right equipment is that an influence from The Institute of Integrative Nutrition? Has being there influenced how you approach food any differently?

I became a raw food chef at the Living Light Culinary Institute under the instruction of Cherie Soria. She’s an amazing chef and is a big influence in how I create my recipes. I just started attending the Institute of Integrative Medicine in January so I could become a better health counselor. A lot of my students come to my classes for help with their diets, so I enrolled at IIN to be better able to support them in reaching their health goals.

What was the most fun in writing Going Raw? Tasting the recipes? Or something else?

Making the recipes was the most fun as was shooting them. Both were a challenge but it was so rewarding to make raw recipes taste and look amazing.

Readers like me can appreciate the demonstrations you provide via DVD, do you have plans for a cook as you go type DVD or podcast site for future projects?

I’m planning on shooting more food prep videos this summer for my Raw Judita YouTube channel.

I also love and appreciate living and fermented foods and the section of the book you dedicated to them was a great overview, do you have any plans on future macrobiotic themed cookbooks?

I‘ve been a huge fan of fermented foods after reading the Body Ecology Diet by Donna Gates. I’m not sure what my next book will be but I’d like to dive into kombucha making next time around.

You have a wide array of cultures you covered in Going Raw. Were the choices in the book a reflection of your personal cuisine favorites? Do you have any plans to cover specific regions in any future projects?

It’s more of a transitional book for raw food newcomers so I didn’t venture into anything too strange. I wanted to make familiar foods that most Americans can relate to like pizza, hamburgers and sushi. I love all kinds of food, especial ethnic foods but I doubt I could choose just one region. I have too many favorites.

How receptive were your family and friends once you went completely raw?

I think it was hard for them around the holidays because they didn’t know what to feed me.  I tried not to make a big deal about my diet and always offered to bring something raw to share. They’re all really supportive about what I do and know that it’s important to me. I’ve rubbed off on them in a positive way though.  Now they eat way more vegetables and less animal products.

For those who may be considering a raw diet, what advice can you offer to them so they don’t become discouraged?

Take it slow and enjoy the journey.  Don’t go 100% overnight and think willpower will get you through. It’s best to try going 50% raw at first with smoothies and salads and start gradually expanding your raw cuisine repertoire to a place where you’re comfortable. 100% raw isn’t the goal, being 100% healthy is!