If you can believe it, the woman in this photo is in her 40s. The lovely Stacy Stowers is, like Mimi Kirk and raw Solla, vibrant living proof that eating raw does a body good! Stacy not only eats raw, but also teaches families how to adapt raw principles into their family lifestyle. Think ‘Super Nanny’ meets raw nutritionist. Leaving her life in NYC behind multiple times a year, Stacy travels the country to spend her time with different families interested in improving their lifestyle with raw foods for one week periods. We caught up with Stacy to find out how this raw journey began and how she does it all!
The Chalkboard: Describe to us a little bit about what working with an individual family is really like.
Stacy Stowers: “My job is to show my families how to add in more raw, nutritionally rich foods into their diets while providing plenty of yumminess for a supremely enjoyable eating experience. I help families form their own plans for healthy living, a personal plan designed to work for them as unique individuals. Each week, I look forward to the challenge of recreating a healthy version each family’s favorite foods. For one family it may be lasagna, for another ‘Sarah Bernhardt Cookies’ or ‘Cheetos’!”
TCM: Would you share about your personal story of healing that sparked your passion for raw nutrition?
SS: “At 22 years old, I was struck with Valley Fever, a fungal infection that attack’s the body’s immune system. I dealt with the debilitating aftermath of this for 16 years to the point of not being able to get out of bed, on pain medications, sleeping pills, coffee and alcohol daily to deal with the chronic pain and fatigue. In 2007, I realized a remarkable recovery though eating raw foods. My plan was to only eat raw foods and water for one week as a cleanse. I felt the pain leaving my skin and kept going until day 10 when I found myself pain free and touring my city of Chicago on foot with my best friend Susie. By the end of the day, only my smile muscles were hurting!”
TCM: And it was after that transformative experience that you launched this business reaching out to families?
SS: “I really wasn’t looking for a ‘business’ at that point. I simply set about selling my home full of possessions and packing my car to travel our country sharing freely with others the healing powers of raw foods. I began my tour January 2010 and by the end of the year, when the finances would run out, I was supposed to settle in one spot and get a job. However, my tour was so successful that families started to hire me for in-home instruction. I am so happy I followed my heart and went with the flow of doing exactly what I love to do – feeding people and most importantly, teaching people how to feed themselves. Now I will never ‘work’ another day of my life.”
TCM: Give us an idea of the kinds of families that reach out to you. Is there usually a health condition involved?
SS: “It’s really amazing the variety of families who reach out to me. I have families from a variety of income levels, ethnic backgrounds, retired couples, combined families from the west to the east. I’ve slept in more beds than I can number, from Sponge Bob Square Pants bedrooms to rooms filled with taxidermy. Many times, only one person in the family has decided to bring me in and not all are excited to see me. But I win my family over every time!
As far as health concerns, many families are dealing with food allergies, autism, diabetes, high blood pressure, depression or fatigue. There is almost always someone in the family who wants to lose some excess weight in the process.”
TCM: What does a day with you and the family usually entail?
SS: “I never have a typical day because there is no typical family! The day always begins with everyone’s very own version of the “Happy Shake”. I like a HAPPY family. The days are packed with educating my families in the kitchen while also allowing my families the flexibility to keep up with their busy schedules. My goal is to get everyone in the kitchen with me some time through the week. Dinners are the best, from formal to casual, guests arriving or a quiet family picnic around the fireplace. I feel like I get to perform and take my family by surprise at meal times!”
TCM: Your cookbook is currently in-process and we can only imagine the diverse range of food that will be in there! Would you share one of your family favorites with us?
SS: “Of course! I don’t think there has been one family who has not eaten this Key Lime Pie and it only takes minutes to make. You will be shocked at the simple ingredients: limes and avocado. The avocado is what gives this lime pie its beautiful green color and wonderful creamy consistency. I promise you will never taste the avocado. I had a family who refused to eat anything with avocado and even they loved my key lime pie! I know you will, too.”
All-Time Family Favorite Key Lime Pie
Basic Nut Crust
- 3/4 cup raw almonds
- 1 cup raw walnuts
- 10 medjool dates (1 cup pitted and packed down)
- pinch of salt
Process ingredients in a food processor using the “S” blade until ingredients stick together. Don’t over process or you will make nut butter. Press into pie plate. Chill while preparing your pie filling.
- 3/4 cup fresh squeezed lime juice
- 1 1/2 cup avocados
- 1/2 cup raw honey
- 1/8 tsp. salt
- 1/2 tsp. vanilla
- 1/2 cup coconut oil
- 2 Tbs. lecithin
Blend in your blender all ingredients except the coconut oil and the lecithin. Next, add your coconut oil and lecithin. Blend again until creamy. Pour in to your pie crust and chill for 6-8 hours or until firm. I love to decorate with a kiwi fruit and colorful berries.