Robin Silberman

Robin Silberman studied with Ann Wigmore in the mid-80’s and early 90’s, becoming a certified Living Foods Lifestyle practitioner, and teaching and becoming Ann’s personal secretary. She was a founding member of SF LiFE (San Francisco Living Foods Enthusiasts) – the oldest Living Foods support community in the country. Robin has given numerous demos for the group, and has lead classes and conducted private consultations in all aspects of the Living Foods Lifestyle program as taught by Ann Wigmore.

Robin has also created raw recipes for Jewish holidays, with particular interest in Passover. Her book L’Chaim To Life: A Living Foods Passover Haggadah with Recipes for the Seder has been a mainstay in the Raw/Living Foods community since 2002, and it continues to sell every year. Robin is currently working on her new book Robin’s Raw Recipes, which highlights Raw/Living Foods for a global ethnic perspective. You can reach her for group classes and private consultations. Birdwings@Covad.net

  • Sun 2pm Sprouting 101 : Sprouting is one of the basic components of the Raw/Living Foods program. Sprouting enhances the digestion of seeds and nuts by making their nutrition more available through the process of germination. Knowing how to sprout and grow wheatgrass, sunflower seed greens, and buckwheat lettuce (in soil), will give you the knowledge to make Ann Wigmore’s Energy Soup, and to practice wheatgrass-juice therapy. Knowing how to sprout legumes, seeds, and nuts (in water) will give you the knowledge to make nut/seed cheese pates, yogurts, and base ingredients for veggie loaves and dehydrated every–day dishes and desserts. Sprouting expands your food choices, allowing you to eat more than just fruit, veggies, nuts, and seeds.