Kathy Marino is the founder of SunRAWise, The Vegan Cheese Factory, located in Palatka, Florida on The St Johns River. Their facility is a commercial kitchen that exclusively manufactures artisan non-dairy cheeses. Originally from South America, Kathy adopted a plant-based lifestyle in 2007 when she moved to the USA. She started competing in fitness in 2012 as a hobby.
I recently had a chance to chat with Kathy, and we talked about veganism, fitness and cheese. Without further ado, here’s Kathy…
Chic Vegan – What motivated you to become vegan? Was it an overnight switch or more gradual shift?
Since I was a teenager I have been very health conscious about my food intake. I learned about nutrition while attending a college for nutrition in my country. After living in the USA for a year, and becoming aware of all the unnecessary ingredients in food, I challenged myself to do a detox for 15 days with the purpose of losing a few pounds. The 15-day challenge was basically raw vegetables, including fresh juices and water. I still remember the great feeling, and I did not want to return to eating meat of any kind. That is where I began my journey to become vegan and to be even more selective in my food choices. Exercise has always been part of my life, and improvements after my transition to a plant-based lifestyle were noticeable in very short period of time. Then I asked myself, “Why go back?”
CV – You’re a fitness competitor. Are people in the fitness world surprised when they learn that you’re vegan?
Some people are surprised and questions arise…
CV – What question about your diet do you get asked the most, and what is your response?
For me, it is more of a lifestyle change than a diet. The first question of course is, “How do you get your protein?” I answer with another question, “Do you know the quality of your protein?” Protein in numbers has never been a big concern. What is really important for me is the source, the quality, and how my body will react or assimilate it. Animal protein (whey), one of the most popular in the fitness world among others, tends to be very acidic, causing muscle soreness and longer recovery periods compared to plant-based proteins. Plant proteins are very alkaline and easy to digest, just to mention a few advantages. Another common question is, “Do you eat a lot of tofu, quinoa, and beans?” My answer is “NO, it is not part of my plan.” As far as beans or pseudograins go, there is no doubt they are a great source of protein but, at the same time, they are high in carbohydrates, which I prefer to keep very limited.
CV – What do you typically eat in the span of a day? Are you a snacker?
Every day is full of fresh, mostly organic, seasonal vegetables and fresh herbs. I am very fortunate to have some of them available from our garden: kale, collards, lettuce, dandelion, spinach, celery, brussels sprouts, tomatoes, fresh sprouts, microgreens, zucchini, cucumbers, ginger, turmeric root, lemons, avocados, fennel, all kind of peppers including the spicy ones, and different kinds of seaweed.
High carbohydrate foods, including starchy vegetables and fruits, are completely out of my plan. Of course, food additives, preservatives, and gluten are all excluded.
I do all my research based on science and experimenting with myself. I came to the conclusion that certain foods even in their most natural state, like ones high in carbohydrates or sugar, can influence and affect my food choices by increasing food cravings or the need to constantly be looking for food.
I usually have 3 to 4 meals a day. If I eat anything in between, it is always raw fresh vegetables. My favorite is a fresh blend of cucumbers, spinach, ginger, and lemon juice. My grab-and-go is always a jug of water.
CV – As a fitness competitor, are there any nutritional dos and don’ts that you follow?
Yes. As I mentioned before I follow a very low carbohydrate plan, with moderate amount of protein and plenty of healthy fats. I found that counting calories is very time consuming, not accurate and boring. Controlling and having macronutrient balance intake is the key to achieve my goals. About 10% of my daily requirements comes from starches, around 60% to 70% comes from fat and unlimited vegetables to supply my protein needs.
I do not eat grains, legumes, fruits, sugar, or processed vegan food products, such as meat replacements. During contest preparation, besides the physical activity there is a lot nutritional compromise—but a lot more is mental. Set your goals, and keep in mind that everything is possible.
CV – What is your favorite vegan indulgence?
Definitely green juices, “cheese” of course, and seaweed (nori and kelp) mostly. My favorite creation is kelp noodles and mashed avocado with sunRAWise cheese … Recipe here: http://sunrawise.com/recipes/
CV – Tell me a little bit about SunRAWise Cheese and what inspired you to start a raw vegan cheese company.
First of all my love for cheese. During my vegan journey, I tried a strict raw food plan for over a year, where I started experimenting to find a vegan healthy alternative to cheese without unnecessary ingredients that our bodies do not need (fillers, preservatives, artificial flavors, etc.). The idea to create a company came from family and friends. A special mention to Glenn B, my fiancé, who has worked by my side from the beginning of our business.
CV – Do you have any advice for any entrepreneurs out there who might want to start their own vegan company?
Follow your dream, believe in yourself, do it with passion, be the owner of your own idea to make a difference, surround yourself with positive people.
CV –You seem to be quite a busy person! What is a day in your life like?
Every day starts around 6 am, juicing, then off to the gym for about 2 hours (6 days a week), then back to what I call the FARMacy (home) a 3 acre farm-in-development that requires a lot attention as it grows.
SunRAWise, as a company, is very young and one of our priorities. We wish the best for it, and we work hard to keep it growing. Currently we take care of every aspect from logistics to production, and every day has something new. We also participate in weekly local farmers’ market with our products.
CV – In your wildest dreams what will your life look like in 5 years?
Traveling around the world, expanding our business – one of our favorite locations is in Italy – and, of course, I am passionate about continuing to help others make healthy lifestyle choices.
