We took a look inside the refrigerator of raw food expert and author, Stacy Stowers, and even scored an amazing new recipe! Stacy Stowers, a raw foods expert and author of Eat Raw Not Cooked, has a fridge that looks a lot different than it did a few years ago. After suffering from chronic pain and illness for nearly half her life, Stowers was miraculously cured in just 10 days by adapting a raw foods diet – and she’s never looked back. She’s since traveled the country, staying at families’ homes for a week at a time in her pursuit to convince even her toughest constituents that ditching processed foods and eating (mostly) raw meals can be transformative. Gearing up for a trip to Chicago to further spread the word and show Americans how they can get healthy, we were curious what we’d find in her fridge. We were impressed by the neatly organized shelves of organic produce, and elated when we got to snack on some insanely satisfying spring rolls. Read on to find out what else we discovered, and score one of Stowers’ tasty raw recipes: We’ve tried the Happy Shake (Stowers’ chocolatey version of a green smoothie) and it’s so good! What’s with the actual green juice that we see in the door? The happy shake contains raw maca powder and raw cacao powder, which are actually almost medicinal in their potency. While superfoods are obviously great for the body, we don’t need them every single day, so sometimes (especially while I’m on the road) I grudgingly swap out a Happy Shake for a classic organic green juice. There’s a lot of lettuce in there! Are leafy greens your go-to ingredient? Leafy greens are absolutely essential to my diet because they increase the body’s alkalinity, as opposed to acidity which can make us sick and tired. Especially when working with kids, I always try to incorporate greens in a fun way, like my chips and dip recipe that uses crunchy romaine leaves. I once stayed with a family with a little girl who one day declared, “My goal is to eat 100 leaves a day!” I love that motto! You’ve mentioned that you avoid using traditional sweeteners or sugars. What makes maple syrup different? I use Grade B maple syrup, which is the most minimally processed of all maple syrups. It’s highly concentrated, so a little goes a long way and I usually use a small amount to sweeten some recipes like my Cha-Cha-Chia Pudding, which is actually what’s in the top right container. (Tasting ensues) It’s SO good! This would be amazing for a quick breakfast! Definitely. It only takes about 5 minutes to whip up and it can be stored in the refrigerator for weeks. It has a similar texture to tapioca pudding, but it’s actually made with chia seeds that make you feel full for so long. In fact, chia helps the body regulate carbs and sugars, which gives us long-lasting energy without the crash. Talk about a perfect breakfast! Can we share the recipe? Absolutely! Cha-Cha-Chia Pudding Recipe by Stacy Stowers Ingredients: 1 cup raw cashews 3 cups water 3 tablespoons Grade B maple syrup or raw honey 1 tablespoon pure vanilla extract Pinch of salt 1/2 cup chia seeds In a blender, combine the cashews, water, maple syrup, vanilla and salt and blend until smooth and creamy. Add the chia seeds and blend lightly. Pour into a large bowl or jar and refrigerate overnight. Note: Unless you’re using a high-speed blender, soak the cashews for at least 2 hours before blending. Rinse them thoroughly after soaking. Stay tuned for more raw foods recipes and healthy living tips from Stacy Stowers! You can buy her book, Eat Raw Not Cooked on amazon.com, and find out more about the author at stacystowers.com. Noelle Chehab is the Junior Editor of Spa Week Daily. Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.