WHO is Nomi Shannon?
Nomi Shannon is an award-winning author and world-renowned coach.Now at age 73, Nomi says she enjoys the benefits of a healthy, alkalizing diet by living the life of a 45 year old. Her best- selling book, The Raw Gourmet, has sold over 250,000 copies, making it one of the best-selling raw food books of all time. Her latest book, What Do Raw Fooders Eat shows exactly what 24 raw fooders from all over the world eat-with a one week food log from each person, as well as their personal stories and great recipe ideas.
Nomi focuses on teaching busy women wise diet and health solutions so that they can live the life of their dreams. On the professional coaching level, Nomi’s helps bring out the natural brilliance and originality in women who have a passion to be a raw food teacher, mentor or coach.
Nomi received numerous Best of Raw Awards for: Best Raw Educator, Favorite Raw Chef and Favorite Raw Book (For The Raw Gourmet, Raw Food Celebrations, and best in Media for What Do Raw Fooders Eat) as well as best Blog, best Online Store and her personal favorite, Funniest Raw Woman.Ultimately Nomi became one of only three people named to the permanent Best of Raw “Rawll of Fame”.
She’s not only a certified Hippocrates Health Educator; she actually ran The Hippocrates Health Institute’s Certification Course back in the early 1990s.
Raw for almost 30 years, Nomi has been featured in Alive magazine, Get Fresh, San Diego North County Times, Galveston News, and on numerous radio shows and other media.
Nomi is known for teaching people proven steps to keeping, or regaining, vibrant health. Her website https://www.rawgourmet.com offers breakthrough information, product reviews, delicious recipes, an e-zine and an online course — all free of charge. She also offers online coaching courses, her books, raw kitchen equipment, DVDs, phone consultations and live classes.
Since there’s conflicting information about what’s the “best” raw food diet, many raw fooders wonder what to eat. Nomi shows people a simple path to thriving on raw food and leaving the confusion behind.
The Raw Gourmet -- The History
I was introduced to raw food in 1987 by a holistic physician. At that time, I had serious digestive problems and felt ill no matter what I ate. For the first time in my life, I was gaining weight and had begun to develop an alphabet of maladies. With my physician’s encouragement, I began to eat about 50% of my food raw. Most of us already eat quite a bit of raw food, such as fruit, salads, coleslaw and even smoothies, so I found it quite easy to expand on that; I carried around a pocket full of raw almonds for snacks. I began to feel better almost immediately.
But it wasn’t until sometime later that I became really serious about eating raw food and went on a 3-week 100% raw food- and juices-program, including wheatgrass juice. I lost 11 pounds in 14 days and couldn’t believe how physically and mentally well I felt. It made me realize that the degenerative process was so very subtle and slow that I had simply forgotten how it felt to be healthy.
From that moment on, I embraced a 100% raw food program, and over a matter of several weeks said good riddance to fibromyalgia, hypoglycemia, mood swings, allergic sinusitis, digestive disorders including acid reflux, and over time I rid myself of candida (a systemic yeast infection that has multiple symptoms). My physical, emotional and mental energy was so high I had never experienced anything like it. It would be a lie to say that in my mid-40s I felt as though I were in my 20s again — I had never felt as good in my 20s.
Because of my passion for the remarkable effect food has on the body, it wasn’t long before I was working as a health consultant at a world-renowned, alternative health institute in Florida. Called the Hippocrates Health Institute, the center teaches the living-foods approach to wellness and provides a 3-week educational program devoted to cleansing and healing the body with natural, fresh, organic, uncooked, unrefined foods. A gift from nature, these foods provide the body with everything it needs to stay healthy and vigorous. It is a diet rich in enzymes and oxygen, both of which are lacking in processed foods, dairy products and meat.
At Hippocrates, I had the opportunity to meet people from all walks of life and from all over the world, ranging from average working-class people to movie stars, from young to old. Some were ill, others were healthy and wanted to learn how to maintain and improve their quality of life. During my years there, I saw profound improvements in people’s health when they changed their habits and embraced a living-foods lifestyle.
It was quite common to see drastic reductions in blood cholesterol levels, blood pressure, and weight. I saw chronic infections dramatically heal and chronic headaches disappear; I saw insulin-dependent people able to substantially lower their insulin doses. People limped in with painful arthritis only to walk out with a huge reduction in pain. And just about everyone experienced high energy and greatly improved moods by the end of the 3 weeks. Time after time I was witness to gravely ill people reversing the course of their illness with perseverance and bravery, and becoming well again. If people are successfully tackling such serious illnesses with the living-foods program, just think what it can do for a relatively healthy person. How much better to prevent rather than try to cure a problem!