Raw Vegan at 80

Posted by on Apr 30, 2019 in Blog

Raw , Vegan and Thriving at 80

                  Mimi Kirk is proof that it’s never too late to turn your life around in a profound way. At 70 years of age Mimi was told by her doctor to start on medication for high blood pressure, cholesterol and arthritis issues but instead of filling the prescription she turned to the internet and started self educating. All the signs led to a raw food diet yet as an intermittent vegan/vegetarian for most of her life she was hesitant to make the leap to raw food thinking she’d be resigned to eating the same boring salad everyday. After discovering books by Alissa Cohen and Annie Phyo she made the change when it was clear that there was an untapped world of recipes to be discovered. After a few months on raw foods and juices a subsequent visit to the doctor showed that all of her markers were normal.

         Life in verdant San Diego was the perfect place to turn her kitchen into a culinary laboratory for raw food cuisine taken to the next level. In just one decade she has written six books with another one on the way..  Her books run the gamut from raw food recipes to juicing to how to feed your dog a meat free diet. (don’t worry- there’s plenty of documentation to substantiate this concept)

          Very much a fan of super foods and teas her new book called Tea-Vitalize is arriving in July,2019.

       There is no stopping this woman who is eager to be the pied piper leading the sick and suffering into the sunshine of glorious health to be found in delicious raw plant based living.

          A google search for diseases such as diabetes, Crohn’s disease, multiple sclerosis and cancer will turn up countless testimonials from people who reversed their disease by juice cleansing, fasting and adopting a plant based diet. Doctors will refute that this is possible.

            A month long culinary course at Matthew Kenney’s Plant Food in Los Angeles gave her the confidence to count herself amongst the legion of raw chefs who were creating a new cuisine that could hold it’s own amongst the finest that the gourmet world had to offer. In the last 20 years every major city the world over has seen an influx of vegan and raw restaurants. Famous chefs like Jean- George Vongerichten, Rocco Dispirito, Gordon Ramsay, Charlie Trotter and even (the late) blood thirsty Anthony Bourdain  have experienced a sea change of sorts. Meat is taking a backseat to the diversity and challenge that the mighty but humble vegetable presents. Really – how much talent does it take to make a steak? Try coaxing subtly and sophistication from some swiss chard and you’ll see who the real chefs are. As of 2018 there are 7 Michelin starred vegetarian restaurants. Vegetarianism has taken it’s place at the table sneaking in through the back door when no one was looking and it ain’t leaving.

         With more awareness than ever of the repercussions that factory farming has wrought on the planet it’s no surprise that there’s been a 600% increase in the people identifying as vegans in the US in the last 3 years.  Gluten free has become a household term. The dangerous effects of factory farming and it’s industry standard pesticides are becoming the leading story on the nightly news with ecoli outbreaks and lives damaged by Round Up and similar products. Somewhere along the way food became dangerous and if one isn’t reading the labels or knowing where their food is coming from they may find themselves in the crosshairs of the latest food scandal.

      As an advocate of non-violence to animals Mimi walks the talk- no leather clothing, no honey (she prefers mineral rich maple syrup), no wool,etc. Pilates is her exercise of choice and at 80 she’s a globe trotter who carries her own suitcase and has no aches or pains. As the youngest  of seven children the rest all (but one) succumbed to cancer, leukemia and Parkinsons. Mimi is disease free and there’s no signs of her stopping anytime soon. While she occasionally eats some cooked food she knows that her engine works best on raw foods and that does comprise 90 percent of her diet.

   She gets her blood work done regularly to check for deficiencies and if needed will take B-12 or D-3. Otherwise superfoods are her secret weapon for high energy.

A morning smoothie might include: a sun tea infusion or coconut water blended with spirulina, moringa, chaga mushroom, turmeric, maca, matcha, cinnamon and cacao. Sweetened with a date or maple syrup. Superfoods for Super Woman.

              If Mimi were to be summed up in a few words the message would be to take your health into your own hands and make your health and healing a daily practice.

Mind, body, spirit.  Eat clean nutrient rich, organic, non-GMO foods, exercise daily and watch your thoughts through meditation or affirmations.

      A stroll through Mimi’s many you tube videos will show you that she is not living a life of white knuckling deprivation with a little bowl of chiffonaded kale as her only comfort. There are gorgeous desserts and creamy nut cheeses and cacao infused fruit smoothies and tangy zucchini pastas and huge fluffy salads full of nature’s bounty. She’s living the good life and can sleep well (with her handsome boyfriend Mike who is 20 years her junior) knowing that her choices are conscious, life affirming and kind.

 Check her website for books, retreats and speaking engagements.


Explore Her Books:

* Live Raw

* Live Raw Around the World

* The Ultimate Book Of Modern Juicing


* H2OH

* The Plant-Based Dog Food Revolution

* Tea-Vitalize 

Published in Raw Food Magazine July/August 2019