Caroline’s raw food journey: An introduction

September 20, 2012

kale-raisin-apple-salad-recipe-caroline-carter-raw-foodHello, Everyone. Welcome to my new raw food column in the “Milwaukee Times Newspaper.” I am excited to share with you what led me to raw food, what raw foods are, why I incorporate raw food into my lifestyle, some of my signature dishes that you, your family, and friends will enjoy, and so much more.

At the age of 45, a heartfelt prayer for inner peace started me on my raw foods healing journey. You see, I had grown beyond being sick and tired of beginning and ending each day with depression, carrying 100-pounds of extra fat distributed all over my body, and having little to no energy to get me through each day. Also, living with the fear of becoming a diabetic with high blood pressure scared me to find a solution.

The answer from the Creator came to me from many people suggesting that I begin to incorporate fresh fruits and vegetables into my lifestyle to create a healthier mind, body and spirit. After two years, I began to understand that the traditional, southern-cooked, fast and processed foods that I had enjoyed all of my life were devoid of the living nutrients my body required.

Today, I am honored that the “Milwaukee Times” is giving me the opportunity to share with you my ongoing journey to do what I can to improve my health. I am writing from my personal journey, not as a healthcare professional.

What are raw foods?

They are fresh fruits, veggies, nuts, sprouted grains, and seeds that are eaten in their natural state or chopped, blended, minced, shredded, and marinated to create deliciously healthy dishes. Raw foods can also be dehydrated at 118 degrees F or below to give the dish a cooked texture while retaining valuable nutrients locked inside each vegetable and fruit.

Why do I incorporate raw foods into my lifestyle?

Chef-Caroline-Carter-with-Basil-raw-foodAlthough I love and consume cooked foods, I nourish my LIVING body daily with LIVING foods to help me LIVE in a body that is filled with abundant energy that helps me FEEL good from the inside out. I incorporate raw foods into my lifestyle because:

  • It cured my depression.
  • I FEEL good from the inside out.
  • I am 60 pounds lighter.
  • I LOVE and accept the person that I am NOW.
  • I discovered that my purpose in this life is to share with others the good news about the benefits of incorporating raw foods into their lifestyle.
  • I sleep and breath better.
  • I meet so many like-minded people who are working to make our world a better place for every man, woman and child.

I now realize and understand that what I choose to put into my mouth determines my body’s environment. Will I live in “dis-ease” or with abundant vitality and health? The choice is mine.

For more information about the health benefits of incorporating raw foods into your lifestyle, please watch episode #212 of the MPTV “Cooking Raw,” show that my daughter and I co-host to see and hear gynecologic oncologist Dr. Peter Johnson explain it from a medical perspective. To watch “Cooking Raw” online go to, click local shows, then “Cooking Raw” and select program #212.

Now, here’s a quick and easy salad that is filled deliciousness and nourishment:

Kale, Raisin, and Apples Salad…oh no Caroline didn’t…girl, yes she did!!

Equipment: Potato peeler


  • 2 bunches curly kale
  • 1 large apple (granny smith is my favorite)
  • ¼ cup raisins
  • ½ cup walnuts
  • Juice of ½ lemon
  • ¼ – ½ cup orange juice


  1. Remove the stems from the kale.
  2. Layer several kale leaves on top of each other and roll the leaves tightly.
  3. Use a knife to chop the kale roll into thin shreds. Chop all the kale using this process.
  4. Place the kale in a bowl and massage the leaves for 30 to 60 seconds to tenderize.
  5. Use the potato peeler to shred apple into bowl.
  6. Add the remaining ingredients and toss.
  7. Enjoy until we meet again.

In the meantime, please let me know if you prepared the salad or have any questions that I may be able to answer for you.

The opinions expressed in this column are those of the writer and not of the Milwaukee Times Weekly Newspaper or NCON Communication, its staff or management.