Rebecca Robins wears many titles: Entrepreneur, yoga instructor, raw foodie, published author, and, oh also, Cornell Ph.D. student (Dept. of Communication, Agriculture & Life Sciences). I met Rebecca two years ago at a GreenStar class that she taught on raw foods. She seemed to radiate energy and warmth. It was a good endorsement for eating raw food, and I promptly went out and bought a fabric bag to make my own raw nut milks. Later, as I got to know her better through other avenues, I learned that ‘raw food chef/teacher’ was not even her main act. With a recently published book (Sleep for Success), and a newly started business as a sleep consultant and speaker, Rebecca is undoubtedly busy, yet always comes across with a friendly warm smile and upbeat demeanor. I recently caught up with Rebecca to ask her some questions and see what she is up to now:
In August 2005 I moved into Balch Hall on North campus to become a freshman at Cornell’s Hotel School, and here I am nearly 10 years later. Although I have been here for a long time, let’s be honest I spent my undergraduate years between the libraries and lecture halls at Cornell, and the bars in Collegetown. Now as a graduate student I’ve reached an entirely new appreciation for Ithaca. I sit in the townie section at Hockey Games and live in Fall Creek. I adore the state parks that surround Ithaca (Buttermilk Falls is my all time favorite for hiking, Sunset Park for just that – sunsets) and now I go to the Ale House for beer and music instead of Dunbar’s. Never thought this day would come, but I also speak up when the undergraduates complain about Ithaca. It’s gorgeous (gorges too) and full of good food, culture, and interesting people.
2. You wear many a hat (Ph.D. student, raw foodie, yoga instructor, author), how do you have the energy for all these endeavors? Is it the raw foods? Sleep habits? What motivates you?
That is very kind, and yes good sleep is absolutely my secret. I’m not talking about lounging around and wasting the day, but as my long time mentor, colleague, and past professor Dr. Mass and I describe our work: we are talking about power sleep for peak performance. Getting adequate sleep, between 7 and 8 hours on average for adults and 9 for teens, is the best way to reach your dreams whatever they may be.
3. By mid-March it is getting pretty dreary here in Ithaca. Any advice to how to stay energized and healthy?
Get enough sleep! Are you surprised? Ha! In all seriousness, adequate sleep is the fastest way to feeling great, and kicking off spring with healthy habits. Start tonight and go to bed 15 minutes earlier, shut
off your computer an hour before this slightly new bedtime and do some reading. Take a warm bath before bed, and keep subtracting 15 minutes from your bedtime until you’re finding you can power through the entire day.
However, if you put these tips into play in your life and still find yourself dragging, particularly in the afternoon, you’re not alone. Despite the best laid plans to practice good sleep habits, or good sleep ‘hygiene,’ most people find themselves a little bit more tired than usual during the winter. This is because the lack of sunlight, which is the best way our bodies can adjust to our surroundings. Therefore, during the particularly dark months I definitely recommend investing in a light therapy device. These devices were originally intended for people suffering from seasonal affective disorder (SAD), but are good for all of us in the winter months! These devices emit blue daylight spectrum light, and sitting in front of the device without staring at it anymore than you would the sun, but keeping it at a 45 degree angle can help get the blue light your body needs to stay energized through the winter.
4. Do you feel you have too many ideas but not enough time? (What’s your crazy/interesting/fun new idea or interest that has popped into your head this week?) Or do you feel able to focus well on the things you have juggling at the moment?
As a business major in my undergrad years, I learned of entrepreneurs who can have one or two ideas that can take off in their lifetime. I like to think about academic work in the research sense – coming up with study ideas, collaborating with colleagues, pilot testing the idea, collecting data (responses, feedback, perceptions) and then implementing these ideas – is very entrepreneurial. It’s like you can have a million different ideas take hold over the course of your career!
Right now one of my mentors and I are very focused on companies as potential sources of healthy behaviors. What if we went to work and it motivated us to be healthier? If we can script conversations so that people talk about the healthy things they do instead of the unhealthy (eating too much at lunch, being exhausted).
6. About the raw food: When did you get into the raw food lifestyle and how much do you practice it?
Cooking is one of my passions, and particularly making food for my friends and family that not only tastes good but is also good for us. I have been known to bake brownies with black beans, and carrot cake without icing but with ‘cashew’ cream.
While I was living in San Francisco I learned ‘raw’ food cooking. I know what you’e thinking. Raw? Cooking? Sounds like a paradox, but we do have evidence that exposing some foods to high temperatures can be linked to the denaturation of enzymes and nutrients, and even the emergence of carcinogens. A raw diet is first and foremost focused on consuming a fruit and vegetable rich diet, but in fun and creative ways. The raw tradition argues that blending food into smoothies or soups can have a similar effect as ‘cooking’ but retain more nutrients, and similarly the combination of olive oil and lemon juice can advance the breakdown of food, allowing it be easier to digest, without removing nutrients.
All that being said, I do fundamentally believe in balance, so while I do not adhere strictly 100% to a raw diet, I do make an effort for about 70% of my diet to be raw, because health at the end of the day is about balance.
7. Raw food cuisine can be pretty diverse and surprisingly rich and indulgent, but can be pretty time-intensive to prepare. When eating raw, are you a gourmet chef, or are you the salad-and-handful-of-nuts type?
Yes, my office can attest to my green salads! About once every three evenings I will make a bunch of salads for dinner (more than I could eat that night), usually a cauliflower dish, kale salad, and sprouted bean salad. I love shredded carrots, roasted almonds, and avocado, so usually some combination of those ingredients. Then, I will eat what I prepared for the following couple days. Breakfast is usually a kale smoothie, or if I’m in a hurry, a banana with peanut butter on top.
One other hallmark of my eating habits is that I rarely will sit down for an entire meal. Usually dinner is the only sit down meal. I have a stand-up desk in my office, and will usually have two small meals instead of a big lunch during the day, often while standing unless my friends at work are eating.
8. Is there much of a raw food culture/community here in Ithaca? (It would seem like a good town for such a community, but I haven’t heard much about it myself).
I couldn’t agree more! Certainly hope to change that! When I am able (usually in the summertime) I teach a class on Raw Food Fundamentals at GreenStar Cooperative. But it is funny as you mention, one might think Ithaca would be a perfect place. GreenStar is a great resource. Many of their salads in the deli are raw, and they carry a TON of delicious raw products.
9. What’s your fav restaurant in town? Where is the best place for a raw food gourmand?
Eating in restaurants is almost never guaranteed raw. My first rule for nutrition is and always has been balance, so when I’m cooking, I try for as many raw meals as possible: green smoothies, kale salad,
butternut squash soup. But in restaurants sometimes all bets are off because first and foremost I believe in balance. For instance, I love the salads at Moosewood, and adore their tahini vinaigrette. Is it
raw? Not sure, but life is short. Why not have your salad and dressing too?
10. Can you share your favorite (easy’ish) raw food recipe with the readers?
Raw can sound intimidating, or too strict. One tip I give people trying to start out is to buy way more leafy green vegetables at the grocery store the next time they shop. Whatever you like: kale, swiss chard, dandelion greens, and buy two or three extra bunches (that is, if you’re already a regular kale shopper), also an avocado, lemon, and any nuts of your choosing (cashew, sunflower, or almond).
Try a raw kale salad:
- Bowl of greens
- 1 lemon
- 1 tbsp. Olive Oil
- Sprinkle of salt
- Sprinkle of pepper
- Nuts
Rinse your greens, and de-vein (pull leaves away from stem, discard stem), and then rip apart the greens. Juice the lemon over the greens in a medium bowl. Add the oil, salt, and pepper. Now, ‘massage’ the greens, by working the dressing into the leaves. Your salad may turn a beautiful color of bright green. This is where raw cooking becomes fun! Then top with your favorite nuts. This salad can be eaten in large quantities; even one bunch of greens can reduce in volume down to be a good portion for dinner. Enjoy!
11. How long have you been teaching yoga?
My practice began (of all places) in Doha, Qatar while I was living for a short time after college. There was a great studio that I tried with a friend and I got hooked. It’s a great way to stay centered, sweat, and have fun. Three years ago I got certified to teach. It keeps me honest and gets me on my mat.
12. Can you share the details of your yoga class? Where and when? Can anyone try one of your classes if interested?
My yoga class is Friday during the lunch hour (12-1 p.m.) at Teagle Hall and open to all Cornell fitness club and wellness members. Day passes are available for purchase. More information can be found in the Cornell fitness website (
fitness.cornell.edu).
13. What is your next act/chapter?
Continuing my mission to help individuals, organizations, and communities get healthier. Right now I am looking for a University at which to do more research and teaching, but as a professor. Stay tuned!
Thanks, Rebecca, for the update! Readers, keep your eyes open for the Raw Food Fundamentals course and other raw food courses offered at
GreenStar.
