I figured I'd chime in here. I've toyed with going fully raw (I'm probably 60-75% now, just by default.), but I can't rationalize it and it would be really hard for me to get my macro ratios right if I were raw. I could consume a lot of fat and a lot of carbs, but not quite enough protein. Or I wouldn't be able to achieve the right percentage of protien. I consume raw fruits and veggies and legumes and eat raw nut butters. But I also consume a fair amount of rice and/or soy protein powder, soymilk, and tofu. The only warm/cooked food I'm eating right now is brown rice. And on Saturdays I have a boca burger. I prefer raw foods for their respective tastes and nutrient values and I eat a 90-95% whole foods diet because, well, because I get to eat more. (I'm vegan and have been vegan for about half my life.)

Raw doesn't always mean healthy. I know a guy who made the most amazing raw banana coconut cream pie with an almond crust. The whole pie (served 10-12) had about 9000 calories in it. Do what? Yes, 9000 calories.

I love "Delights of the Garden" by Imar Hutchins. And "Vegetarian Soul Food" is also one of his recipe books, but half the recipes are raw and half aren't. It's all vegan though.

Man, there used to be a Delights of the Garden restaurant in DC, in Northwest, right across from Howard. And that place served the best carrot-tuna wrap I've ever had. This was years ago, before raw restaurants were popping up all over major metro areas.

-Tamara