Biography

  • Karen Knowler is “The Raw Food Coach” and has been dubbed “The world’s premier raw food coach”. A published author, popular speaker, raw food coach, chef and teacher, as well as trainer to the trainers, Karen has inspired millions of people around the world to experience the power of raw and living foods through her web site, books and TV appearances and has trained hundreds of raw food coaches, teachers and professionals worldwide.

    Karen is known for her “easy, simple and fun” approach to both food and business, as much as her deep insight, compassion and wisdom. Karen is former Managing Director of The Fresh Network, the UK's Raw and Living Foods organisation, founder and former editor of Get Fresh! magazine, founder and sole organiser of the Fresh Festival and author of a multitude of life-changing books, eBooks and articles, including “Raw Food Made Simple” and her latest book “Eat Right for Your Personality Type” published by Hay House in March 2012. Karen has been involved in the field of raw food since 1993 and is based in Hertfordshire, England.

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February 28, 2008

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Comments

Lynda

I made the kale/avocado salad for the first time last night. It was delicious, but very difficult to chew. I let it sit for well over an hour. I was wondering how long that would take to digest while I was eating it!!!! Keep the recipes coming....love them.

Melissa

Karen, thank you so much! I am going to have to try the marinated veggies. :)

I was wondering if you could advise me on something! I know you have a section on your site that tells you when is a good time and when it's a bad time to go raw. I currently live at home with my parents and because of their current lifestyle, I am afraid to start mine. We don't have the space for kitchen gadgets(my blender and my juicer sit in their boxes and that's where they return after I clean and dry them), we don't have cabinet or fridge space, and if I were to offer to clean it out, it'll most likely get filled back up again with foods that I don't want to eat. Between my parents and I, we've had many, many heated and tear filled arguments over this(I also have to rely on them for transportation to an organic grocer!) and it has stressed me out so badly. However, my body is aching for this. My heart says this is what I should do.

What do you think?

Love and gratitude,
Melissa

linda joy

Your Kale salad is so useful! Previously I could only access kale's wonderful minerals by juicing, but now I can eat it even when I can't access a juicer. I've found that just rubbing olive oil in does the trick - salt isn't necessary and I try to avoid it (even Himalyan!)

Holly

Have you tried the green smoothie with bluberries? When I do it turns into a jello-like texture. The top coagulates and it isn't very appetizing. Only had this problem with blueberries - my fave fruit :(

linda

Your generosity in sharing is so appreciated. I am in the US. I enjoy your videos a great deal and was delighted to see these. A question on water, Karen. I had lung cancer in 2001 and through internet research got into a healthier lifestyle. I purchased a distiller, but recently have heard that one needs an additive if drinking distilled water. It makes no sense at all to me that distilled water can leach minerals from one's body. Of course, the distiller sellers say pish-tosh, but even Hallelujah Acres is marketing an additive. What are your thoughts Coach?

liz

I love all your videos Karen, you do an wonderful job and making it easy for anyone. Thanks!

DONNA

Karen,
I went to see an accupuncturist the other day and she told me to avoid "damp foods", and that my veggies should be cooked. Please tell me do you know of anyone who should avoid raw foods? She said people who are sick have a "hot" constitution and do very well on raw. So confused.

Dorothy McCuller

Hi Karen
I made my green smoothie from the previous newsletter and it was whoa for any time of the day.
Dorothy

Shirley

Thanks for the video, please, please do more.
So inspiring, i'm really learning a lot about being healthy and living longer.
Thanks
Shirley

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