Chaya Ryvka is a raw food Chef, and most well known as a gourmet raw food Pastry Chef. Chaya Ryvka’s five star desserts have attracted students from around the globe, and brought her to cater events like the wedding cakes for Angela Stokes and Matt Monarch's RAW union wedding festival. Chaya-Ryvka’s extensive raw food training includes many years spent as Master Raw Food Chef Elaina Love’s personal assistant, and working for years as a pastry chef, and bakery supervisor for Cafe Gratitude. She is now the director of The Living Vision where she does raw dessert catering, cleansing and kitchen consultation, and private and group classes.  Scroll down to find out about the Holiday Dessert Classes she will be teaching at Cafe Gratitude this December!

How did you find raw food?

I first learned about raw foods while reading Richard Anderson's book "Cleanse and Purify Thyself."  It is a book about intestinal cleansing with a month long protocol for releasing toxic debris and mucoid plaque that has built up over the course of our lives. I did the cleanse and in the end of the book he talks about the ideal food for our body being raw/living foods, and also quotes the Essene Gospel for Peace which I subsequently ended up reading and became further intrigued by the idea of raw foods.

How much raw food do you eat?

These days I would say my raw food intake ranges from 60 - 80% depending on the day.  Before having my son I ate on average about 80-90% raw. It has been taking a while to get back to that place, but I must say I feel the best when I am eating high raw. 

What do you love about raw desserts?

I love that raw desserts make healthy eating accessible to anyone who loves dessert. In other words, a raw dessert can act as the "gateway drug" to healthy eating. I don't like using the word drug in regards to raw foods, but most people in Western Society are addicted to sugar as well as other food stimulants. Whole, living food desserts easily replace the cooked food alternative, are just as satisfying, and leave you feeling much clearer, lighter and good about yourself and your choices.  Many of us have friends and family who do not know a thing about what being and eating healthy means, and for the most part many of them are not so interested in being told how they should change so many of their favorite eating habits. However if you bring them a slice of a luscious chocolate cream pie or other delicious living food dessert, they are very likely to gobble it up and ask for more! After they eat it and are licking the plate you can tell them it was made with simple whole food ingredients that are actually good for them! 

On a personal note, I love raw food desserts because I definitely have my own sweet loving tooth. A raw food dessert completely hits the spot. I can eat less, feel more satisfied and there are so many choices of what I can make; Pies, Cakes, Cookies, Cheesecakes, Mylk Shakes, Ice Cream, Confections...the list goes on!

What motivates you in the work you're doing?

What motivates me in this work is that I care deeply about the health of all things. This is just one little piece of the puzzle, but I will do my part. I know that the healthier I am the more I can do in the world. I know the healthier everyone is, the more they can do in the world. I know that foods can turn into drugs in our bodies causing many uncomfortable symptoms that often just feel like the way it is. What I mean by that is many people deal with depression, anxiety, overwhelm, physical discomfort, and on and on. In those states we can hardly do our optimal service in the world and be the optimal version of ourselves. Most people think that those feelings are just how it is to be human. I know we do not have to live like that. Through many channels, lifestyle practices, reformed habits, etc. we can further sit in, and allow the greatest version of ourselves to shine. For now, my part is to teach others how they can eat the foods that serve their highest good while making them taste so delicious that they hit that comfort spot (a role that many people feel they need their food to fill - myself included for now - to make any shift in their dietary/food choices.)

What is your favorite book for raw food?

Hmmmm...good question, not sure I have one. A couple I really enjoyed include David Wolfe’s Sunfood Nutrition, Angela Stokes-Monarch's Raw Emotions, and as for recipe books, I love Elaina Love's recipes.  The Cafe Gratitude recipe books are full of soul-satisfying raw food recipes - their dessert book is a must for anyone interested in raw desserts. I like the Raw Food Real World recipes, but they are more complicated and are not best suited for daily recipes or people just starting out per se. There are so many....but those are some staples.

What is a common mistake you see students do when making raw desserts?

In general the mistake I experience when eating other people’s raw desserts has been in the realm of sweet and salt. Often I find that a dessert is just way to sweet (although this is my palate and I know many people LOVE high sweet desserts), or perhaps just right in every way and pretty good but could be great if only they would add a pinch of salt......and then again on an occasion I will try a dessert who's creator knows the magic of salt but went a little bit tooooo far and ended up with a salty tasting dessert. My students can tell you that I talk a lot about the importance of using salt with sweet. Too little salt can render a dessert that just doesn't quite "Pop", and a little too much makes an undesirable salty dessert. Learning how to bring it right to the edge is a balancing act that will give you a dessert with flavors that enlighten and enliven your and your guests’ palates.

What is the key to a great pie crust?

The key to a great pie crust huh??? There are a few keys to a great pie crust, and if you come to any of my classes where we make a pie you will learn more about this in detail. In general I would say: Texture, Moisture and Flavor! If your crust is chunky it will be less like a traditional crust and more like a granola base - some people may love and desire this. I tend towards getting more of a traditional pie crust texture. Moisture is another very important aspect, too much moister and your crust can be sticky, un-moldable, and very difficult to serve. Too little moisture can be very difficult to mold, and crumble apart while serving. The final key to a great crust is flavor. My opinion is a crust should not be too sweet, again have just enough salt to create the "pop" flavor, and be well balanced overall. If you bring together all of those elements, you will truly have a delicious, easy to mold, easy to serve, and lovely textured pie crust!

What holiday dessert do you recommend for first-time folks?

Well, I have a recipe for an almond butter fudge that is irresistible....it has a few steps, but I am sure a first timer could handle it! Plus, I have a youtube video that takes you through the steps. Here's a link to the blog post with the recipe and the video is posted there as well - if you give it a try I am sure it will be a hit! 

What current challenge are you grateful for/ What have you been learning lately?

I am a semi new Mommy, and this is the greatest challenge and the greatest gift I have experienced, and I am beyond grateful... the gift of Motherhood is truly indescribable! More joy, more beauty, more pleasure than anything! I have been learning how to slow down, be truly present no matter how little sleep I have had, no matter if my "plan" has been completely annulled due to the moment to moment needs of my child... I am learning how to take advantage of all my moments. I am learning how to breath deep into the earth and feel the harmony of life while stacking blocks with my son... or allowing my prayer and meditation time to be here and now no matter what that is showing up to be…  I am learning to allow and trust myself... I am learning so much... I am so grateful!

Who inspires you?

My son inspires me. I see him and I want all the beauty of life for him. I also know the only way to open the doors for beauty, vitality, peace, confidence, courage, harmony, body/mind/spirit integration for my son is to be that, allow that, take action to manifest that for and as myself... this is the greatest inspiration I have ever been present to!

Is there anything else you would like to tell us?

I guess the only thing I would like to add is my thanks and gratitude for this gorgeous community. You are all my teachers - I am ever inspired by you, your drive to learn, and better yourselves and the world. What powerful times we are living in....I honor you and your strength and courage to be doing whatever it is you are doing to allow for the shift into harmony. So many blessings and thanks to you all!

Visit www.TheLivingVision.com to find out about her catering and consultation services!

Chaya will be teaching a class on Holiday Desserts at our Oakland, Berkeley, and San Rafael locations on 12/18, 12/20, and 12/22.