The Raw Truth About the Foods We Eat

Suicide was a last resort in my mind. Just thinking of the heartache I would cause my husband and four children was enough for me not to go further; but I was desperate to escape the misery and debilitating pain I experienced on a daily basis. Constant neck and back pain, twenty eight years of chronic fatigue, hypoglycemia, Grave’s Disease, brain fog, stuttering, depression and many other symptoms plagued my body and mind. I felt like I was dying.

“Please God”, I begged. “Just put me out of my misery.” I sobbed uncontrollably.

Then a thought entered my mind, “Wendy, it’s not your time yet. Go to the computer and look up nutrition.”

I suspected nutrition as the underlying cause of my problems but couldn’t find the help I needed anywhere I looked. Taking my health into my own hands, I began an intense search for answers. Eventually the path led to raw food.

Eating simple meals like large salads with plenty of vegetables, fruit, green smoothies, and soaked nuts became my new routine. I remember waking up on the second day at 6:00 am with energy I’d never known and within one week, my symptoms were gone.

Removing meat, dairy, eggs, sugar, breads, and processed foods out of my diet was the best thing I ever did. I learned that these foods create inflammation in the body and make us tired. Enzymes are used to digest our food and for proper function of every system in the body. They are destroyed at heats over about 120 degrees F. For this reason, food cooked at high heats, which is most fast and processed foods, are void of life. The body then has to take from its enzyme reserve for digestion, which causes fatigue after a meal. Eating live, uncooked plants, however, gives us many needed enzymes resulting in more energy after a meal. This is what I was experiencing and it felt amazing.

Lasagna, wraps, spring rolls, and smoothies are just a few of the meals I created as well as delicious desserts like chocolate brownies, cakes, and puddings, all made from uncooked fruits, vegetables, sprouted nuts and seeds. I eat a high raw food diet year around. This helps me maintain amazing energy and a high quality of life.

I’ve heard many people say that what you eat doesn’t really matter. I am living proof that it does. I believe our nutrition is the foundation of the quality of our lives. We literally are what we eat.

I trained as a chef from the UVCC Culinary program. Learning the French way of cooking with buttery sauces and decadent desserts and becoming an expert cake artisan since the age of twelve. I crafted with sugar and gluten, my preferred art form, for over thirty years. This socially acceptable addiction to sugar resulted in praise and a nasty case of candida. I feel so much better staying away from these temptations.

Raw food is an art form in itself. I love creating new culinary delights for my online courses and local classes. It is an honor to share with others how to prepare delicious food that helps them feel healthy and alive in every way. Daily exercise, sunshine, purified water, healthy relationships and a positive attitude in addition to eating this way makes my life so much sweeter. Now I thank God for each beautiful new day I’m given to share this message of health and happiness with others.

Raw Chef Wendy’s Oatmeal Chocolate Chip Cookies

Equipment: Food processor


2 cups raw rolled oats; 1 cup shredded coconut, unsweetened; ¼ cup cacao nibs; ½ cup dried; cranberries or raisins (optional); 4 Medjool dates, pitted and diced small; 1 teaspoon flaxseed meal;1 teaspoon cinnamon; 1 cup coconut oil; ¼ – ½ cup raw honey (depending on desired sweetness); 1 Tablespoon vanilla; 1 pinch each Sea salt and cayenne pepper.


  1. Soak the cacao nibs in water at least 10-20 minutes to soften while preparing remaining ingredients.
  2. Mix all dry ingredients in a medium bowl
  3. Mix all wet ingredients in a small bowl
  4. Add wet ingredients to dry ingredients and mix well. If smaller chunks are desired, pulse in a food processor a few times.
  5. Form balls with a spoon or ice cream scoop and place on a parchment lined baking sheet. You may also push them down flat if desired.
  6. Freeze for 15 minutes or until firm.
  7. These may be stored in the refrigerator or freezer up to 3 months.


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Written by Wendy Thueson

Wendy P. Thueson is owner of Raw Chef Wendy, LLC. She is a certified Chef, Master Herbalist, and Raw Food Coach. She is passionate about the healing power of plants and sharing her message of hope with others because of her life changing experience regaining her health in 2009. She suffered from chronic fatigue for 28 years, debilitating neck and back pain, brain fog, stuttering, Grave's disease, and hypoglycemia to name a few. Wendy began eating a high amount of raw foods and using herbs medicinally. As a result, she is now symptom, pain and medication free. She educates all ages through hands-on classes, speaking at various events, and has been featured on television, radio and in magazines. She has authored several books and online programs to help others learn how to eat and live happier lives. She is an adoring wife and mother of four. You may find her at