WHY WE CHOOSE A RAW VEGAN DIET || OUR FIRST CLASS TOGETHER || LISSA & N8
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself.
Hey guys Aaron here at Eaton arrest and I am with Jerry and Rene cornet of Lake House farm which is a certified organic produce farm just outside of Lincoln Nebraska when we opened this restaurant we thought okay let’s celebrate food right let’s make food fun yeah let’s make it a celebration she wanted to a relatively small restaurant where you’re the chef maybe assistant it’s personal yeah not personal you go talk to your table you know 56 seats you know restaurant that’s different yeah yeah we kind of keep going through that they just don’t know what they don’t know yet yeah you don’t even know to ask the question and so where do you get the word to people and they’re always so offended that come out of your mouth how come you’ve been over in five years and I didn’t know yeah the way the farm grows and what we grow is based on what’s the restaurant need you know as a nurse through the season the folks that come from outside are like yeah this is awesome this is a unique there are probably a dozen restaurants like this in the United States right you know and most of them charge a lot more than we do and then there are some people that are retired farmers and it’s interesting because often I get the comment from them you know we used to eat this way right yeah we used to we used to eat this way yeah yeah very there wasn’t a lot of slaughter yeah to do what I know yeah you don’t have enough freezer space to put it you know kidding what are you gonna do it what are you gonna do with all of them yeah you know we use a oil block system and it’s essentially this little block we start to see it in this is a this is a summer lettuce called grandpa admire it’s an heirloom lettuce that does well in the heat and so will will grow winter lettuces and then we transition to summer lettuces and then there’s a point where okay lettuce just doesn’t grow very well here because it gets too hot it gets really bitter and so what we do in the restaurant okay at that point stop and then you go to a salad that is tomato and cucumber or not lettuce the first item on the menu is always lake house farm salad it will change to be whatever it is and we have that’s the best from the farm and sometimes it’s so people see salad they automatically think that so it’s very important the server’s remember to tell them that the salad isn’t lettuce if it’s not lettuce because we’re used to thinking that’s the only choice mm-hmm primary purpose of this is really protecting it from the wind yeah it’ll get down to ten below in here and the kale will be fine yeah vintage will be fine really even the lettuce will survive one or two frost yeah we grow more Tomatoes out here and like two and a half rows are just sauced tomato sandwich ah no so we they’re meant to be cooked down two types of sweet peppers one is long and the other one the sheep nose pimento is a small one it’s like a slow food yeah smaller but it’s got a lot more meat flesh to it and the skin is still thin so you don’t really have to peel them for a lot of things if you’re gonna appear it use them in something but they stuff and cook really well yeah what’s all of you guys been organic since day one yeah it’s hard that like the certification process is pretty rigorous it is every year you submit a plan and then they review it and then they have an inspector to come out and it really comes down to you know doing with you said you were gonna do and then paying attention to things like soil health yeah in mild adversity like they just added a biodiversity page for us we looked at I look at this property in two ways one it’s got an incredible amount of biodiversity yep and so I just let it go I don’t try to do anything to change it [Music] [Music] out in the middle of the desert is hopeful California and and we took the kids out there once just to go out and walk with the desert you know do some other fun things stayed there there’s actually a little Museum and they explained to you you know this is the carrot we grow you know because it can grow and stand yeah and a machine can harvest it yeah and you know sand doesn’t you know though the vegetable it’s not picking up nutrients minerals from sunlight statement you’ve got an atom just about everything yeah we’re here we have clay soils which means they can be a little more problematic to grow in but in a lot easier because the particles smaller for that plan to take up all of those nutrients or minerals right and then convert it into I like one flavor for us but for others nutrients so that carrot that grows in a healthy humus organic matter rich soil is naturally going to take up all of that all those flavors yeah yeah looks like yeah a formula versus breast milk Oh site in the Roman period when his remedy was actually very good where these science knows better yeah and so we’re gonna make formula that’s gonna have it everything the baby needs in its gonna and then they were finding out wait we missed this we did you know about that and you can’t simulate this other thing and then there’s a so all of that stuff that we don’t know because nature’s better at it yeah that also works for other system I asked in fact it was an old man you know I think is a retired farmer he’s like I said like why do you buy our carrots like they taste like the ones my grandmother used to [Music] [Applause] [Music] so we just got plated lunch and we’ve got sweet potato vindaloo and some rice well along with some steamed and sauteed chart so we’re excited busy in the ponies perspective you know when you when you grow it for the season you grow it for the region and then you harvest it for flavor focus one you don’t need to do much in the kitchen and two you walk away more satiating yeah and it’s celebrity there are three tiers I think in the restaurant industry this came for books one is for so you know those restaurants yeah that next up that you know that was delicious right and then the third tier was life is good I think we want to be kind of between that was delicious and life is good love that somewhere in there yeah but it never tastes better than in context in the season at the time the place that’s grown it’s not going to get any better the time that we spend to pick varieties to grow to match them with the dressing or an appropriate use and get them to your table and the time that you spend deciding who to come out with getting all the way out here and the time around the table that’s all part of your experience in the meal yeah okay so we hope you guys enjoyed this video if you know the drill give us a thumbs up give us a like leave us a comment below leave us some love let us know what you liked what you want to see more of in the future subscribe if you haven’t already hit the bell to stay notified and as always follow aaron and i @db stanczyk and a-tearin stanczyk if you guys are digging on Renae and Jerry you can find them lake house farms calm or if you’re local and you want to check out their restaurant they’re open 5:00 to 9:00 on Wednesdays send a Wednesday through Sunday so anyway we had a blast doing this we hope to do more live out in the field maybe farm tours just meeting people and yeah we’re gonna start to get more collaborative we’re gonna do more supporting local hope you guys are into it so until next time be sure to eat seasonal eat fresh by organic go to your local farmers market and as always eat move rest your best buy was a joke there that the Catholic priest yeah goes up in the Navy Catholic priest show us up checks in moves his stuff in and promptly everything is told and then they realized he was a Catholic priest yeah so they brought it all back.