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Filling up on raw foods gives body what it needs

Watt Sriboonruang is bringing the taste of raw vegan from the Big Apple to Buffalo.

The owner of Rawsome Treats – which she runs from her flat on the Lower East Side – is teaching three smoothie workshops in the region next week that focus on her brand of healthy drinking. She also makes cold gluten-, dairy- and soy-free raw fruit and veggie pies she started to sell at her Muay Thai martial arts gym last year and took off. Investors look to help her open her own shop in Manhattan next year.

The 37-year-old native of Bankok, Thailand, who has lived in New York for nine years, has become a regular visitor to Western New York because she’s engaged to Chris Kwiatkowski, the son of Buffalo News reporter Jane Kwiatkowski Radlich, and plans more workshops here in the future. Space remains in one of the workshops on Friday at Be Healthy Institute, 40 Main St., Hamburg. The cost is $40; register by emailing info@rawsomenyc.com.

What is your eating philosophy?

Keep it simple, close to nature. No processed foods. The reason I’m able to cut weight and have so much energy by eating raw vegan treats or raw vegan food is that when you eat cooked food, you tend to eat more, even when you’re full. You enjoy the flavors, but it’s also because the cells in your body tell your brain that you don’t get enough vitamins, minerals and nutrients. So the brain tells yourself to keep eating. ... When you eat raw foods – salad for example – you don’t eat as much and you feel full fast. You get all your enzymes, vitamins and nutrients and the cells in your body have everything they want and you tell your brain, ‘You can stop eating.’

What would a typical day of eating look like?

First thing when I get up I drink warm lemon water. I squeeze two lemons in 32 ounces of water and add a dash of cayenne pepper and a teaspoon of honey. I leave the lemon rind in the container and fill it up throughout the day. When I get hungry, I make a smoothie. I put in maybe spinach, kale, pineapple, anything I feel like that day. My lunch would be my salad or zoodle – it’s noodles made from zucchini – and I mix that with pesto and pepper. For snacks, I have a smoothie or my homemade crackers, which are made from sprouted seeds. For dinner, I make salad for myself topped with dressing or my own crackers, and I would do the same thing for Chris and add roasted chicken.

– Scott Scanlon

On the Web: Read more about Watt Sriboonruang at refresh.buffalonews.com and facebook.com/rawsomenyc.