Recently, I had the incredible opportunity to immerse myself in the wisdom of the Ann Wigmore Institute, a pioneering center for living foods education.
Dr. Ann Wigmore, the Institute’s visionary founder, was decades ahead of her time in championing the living foods movement. Even back in the 60s, 70s, and 80s, she observed that many raw food enthusiasts were still struggling with a range of health concerns – from acidic bodies to skin issues and mineral deficiencies.
So let’s start by exploring the very heart of the living foods philosophy – what exactly are these vibrant, life-giving ingredients, and how do they differ from their raw counterparts?
Living foods are truly life-giving. These vibrant, nutrient-dense ingredients burst with vitality and life force, nourishing our bodies at the deepest level. When we consume living foods, we’re not just feeding our physical cells – we’re also nourishing our spirit, connecting us to the rhythms of nature in a profound way.
What makes these foods “living”? It comes down to the processes that preserve their natural enzymes, probiotics, and other life-enhancing compounds. Techniques like soaking, sprouting, and fermenting fruits, vegetables, and sprouts coax these foods to retain their full spectrum of vital nutrients and living energy.
Sprouted grains, for example, unlock a surge of bioavailable vitamins, minerals, and antioxidants that nourish us on a deep cellular level. And the probiotic power of fermented vegetables supports our gut microbiome, the foundation of our overall health.
Today the misconception is that “anything goes” as long as it is raw. So what does that mean? People LOAD up on extremely heavy dehydrated foods, tons of oil, cacao, agave, too much sea salt, “superfoods,” way too many (unsprouted) nuts and the like. The emphasis on the simplicity of nature, and greens, has been diminished!
I used to think raw foods and living foods were one and the same. After all, the whole raw food world seems to promote them as interchangeable. They’re uncooked, from plants – what’s the difference, right?
Well, I hate to be the bearer of bad news, but there’s actually a profound distinction that’s critically important to understand. And I’ll admit, it’s a distinction I didn’t fully grasp myself in the early days.
You see, the raw food world has this tendency to embrace all sorts of highly processed, calorie-dense ingredients – things like agave, cacao, and dehydrated nut-based treats. And while these may technically be “raw,” they’re a far cry from the vibrant, life-giving living foods that are the true foundation of optimal health.
I used to think it was okay- after all the whole raw food world seems to think it is okay! It’s low glycemic, isn’t it? It’s from a plant, isn’t it? It is used without limit in many instances in the raw food world. But the truth is that agave is almost pure fructose, and fructose makes you fat and destroys the collagen in the skin. I think that is one reason why raw foodists that eat it every day gain weight.
It’s a perfect example of how being “raw” doesn’t necessarily equate to being “living.” The living foods philosophy is about honoring the natural intelligence of whole, minimally processed ingredients – not loading up on concentrated sweeteners or dehydrated substitutes.
One of the key reasons I’m so passionate about living foods is their unparalleled support for our digestive health. As the pioneering nutritionist, Dr. Ann Wigmore emphasized, the secret lies in the simple act of blending.
When we blend our living foods, we pre-digest them for our bodies, unlocking all those vital nutrients without requiring as much energy-intensive chewing. This means our digestive system can absorb the goodness of greens, fruits, and vegetables more efficiently without having to work quite as hard.
And here’s the really exciting part – that preserved fiber in the blended foods actually helps sweep toxins out of our system, promoting a healthy, well-functioning digestive tract. It’s like having a built-in cleansing brush for our insides!
Even the most dedicated salad-eater among us may not be chewing thoroughly enough to get the full nutrient value. I know I was shocked when I started paying closer attention to my chewing habits when I visited the Ann Wigmore Institute.But that extra effort is so worth it, because proper chewing is essential for unlocking the full potential of our living foods.
In addition to blending and thorough chewing, living foods offer another digestive powerhouse: fermentation.
Probiotic-rich ferments like Rejuvelac and raw sauerkraut are easy to digest and actually help stimulate the production of our own digestive enzymes. This supports nutrient absorption at the deepest level.
I know what you might be thinking – adding more living foods to my diet sounds amazing, but where do I even begin? As someone who’s been on this journey for decades, I can assure you it’s simpler than you might imagine. In fact, with just a few easy tweaks, you can start reaping the incredible benefits of these vibrant, life-giving foods.
The key is to start small and focus on progress, not perfection. Maybe you begin your day with my signature Glowing Green Smoothie, packed with leafy greens, fruit, and hydrating coconut water. Or you could try swapping your usual lunch salad.
For dinner, how about a colorful veggie stir-fry over a bed of fluffy, sprouted quinoa? Or you try out my Kale Quinoa Energy Salad if you need a bit of a boost to get through the rest of your evening!
And don’t forget about snacks! Keeping the fridge stocked with things like raw sauerkraut, sprouted trail mixes, and refreshing fruit and veggie juices makes it a breeze to reach for living foods anytime.
Of course, finding high-quality living food ingredients is key. I recommend seeking out your local farmers market, health food store, or even joining a community-supported agriculture (CSA) program. That way, you can connect directly with the growers and producers who are committed to sustainable, regenerative practices.
Now, I know what you might be thinking – “Kimberly, you just said living foods are the key to optimal health. Why would I need supplements?” It’s a fair question, and one I’m happy to address.
The truth is, even the most dedicated living foods enthusiast can sometimes slip up or encounter moments of digestive challenge. That’s where high-quality supplements can come to the rescue!
Let me give you an example. Maybe you’re out at a restaurant and the only living food option is a salad drowning in an oil-based dressing. Or perhaps you accidentally ingest a bit of that tempting (but highly processed) raw granola bar.
In those instances, taking one of Solluna’s plant-based Digestive Enzyme supplements can really come in handy.
These gentle, plant-sourced enzymes help your body more efficiently break down and assimilate the nutrients in your food – even if it’s not the living, enzyme-rich fare you’re used to. It’s like having a team of little digestive helpers on your side.
And let’s not forget probiotics. When you’re making the transition to a more living foods-centric diet, replenishing your gut microbiome with a high-quality probiotic supplement can make all the difference. These beneficial bacteria support everything from nutrient absorption to immune function – and they’re especially crucial if you’ve been relying on more processed raw foods in the past!
I know it can feel a little daunting to overhaul your eating habits, even with the best of intentions. That’s why I designed Solluna’s supplements to be the perfect complementary tools. They’re here to support you, not replace the real magic of living, whole foods.
So please, be gentle with yourself. Progress, not perfection, is the name of the game. And when you do encounter those occasional lapses, know that you have Solluna’s plant-powered supplements in your corner, helping to keep your digestion and overall vitality in top shape.
Love, Kimberly
