Debbie Glassberg, of Kansas City, Missouri, lives in a home made of metal shipping containers and has a yard that is completely edible. Needless to say, her life is very green. So green, in fact, that she maintains a raw food diet, and has become a proponent of the raw food movement. Here, she talks about how everyone can try “going raw,” and shares her recipe for Cold Sorrel Soup that won the Cultivate Kansas City Urban Farm Picnic recipe contest. Organic Gardening’s Editor-in-Chief Ethne Clarke tasted this recipe and fell in love with it on a trip to Kansas City.
How did the raw food movement start?
It's the way people ate in the beginning of time...it's always been around.
How did you start preparing raw food?
I bought Juliano's Raw book (Raw: The Uncook Book: New Vegetarian Food for Life, by Juliano Brotman, Regan Books, 1999) , Regan Book, 1999. and started there!
What can someone gain from eating raw food?
Health is the main reason for eating raw, but it is also growing as a gourmet food style and is a great way to incorporate the things you grow in your garden.
Does raw food taste bad?
Raw food is fresh, and when preparing food with the freshest, organic ingredients, it is impossible for it to taste bad!
Can people who don’t maintain a raw food diet appreciate a raw meal?
Yes, most people eat some raw food in their diet now.
What is your philosophy as a chef?
Well, I am an industrial designer that loves to cook, I approach food like art—if it looks beautiful it will taste the same!
What is your training/background?
I am an Industrial Designer graduated from RISD. I have been in the Toy industry for years and have just gotten into building Container homes and other structures using shipping containers. I did complete Matthew Kenney's 105-degree living cuisine chef course. I hope to build some pop-up Raw Food restaurants soon!
Anything else you want to share with our readers?
Go Raw for a week...it will change your life!
Continue reading for Debbie's recipe for Cold Sorrel Soup
By Debbie Glassberg
Blend in a Vitamix and serve with your choice of toppings.
For competition-level presentation: Put an open squash blossom flower in the base of the cup and sprinkle borage flowers, nasturtiums and chive flowers on top. Add a dollop of cashew-truffle sour cream.