How to Start a Raw Vegan Lifestyle: Crystal Bonnet’s Journey from Detox to Culinary Empowerment

Forget boring salads and bland health food clichés. For Crystal Bonnet, raw vegan cuisine is far more than a diet—it’s a form of healing, creativity, and deep personal transformation. Behind every no-bake dessert, every cashew mousse or layered raw cake, lies a story of passion, purpose, and renewal.

In this exclusive interview, Crystal shares how a simple 30-day detox changed the course of her life—boosting her health, awakening her creativity, and launching a thriving culinary career. From Alberta to Bali, from local markets to global courses, her journey is a vibrant testament to what can happen when we align food with intuition.

You’ll discover what inspired her to create Crystal Dawn Culinary, what’s behind her beloved cookbook The Art of Raw Desserts, and her best tips for those curious about stepping into a more conscious, raw lifestyle.

For anyone wondering how to start a raw vegan lifestyle, Crystal’s journey offers both inspiration and practical advice.

1) Could you share your journey into the world of raw vegan cuisine and what inspired you to specialize in this field?

Absolutely! My journey into raw vegan cuisine began from a personal need to heal. Although I followed what many would consider a healthy pescatarian, gluten-free, and mostly vegan diet, I was still getting sick often. I realized that much of what I was eating was highly processed, mostly because I didn’t enjoy cooking.

That all changed when I committed to a 30-day raw food detox—my true beginning in understanding how to start a raw vegan lifestyle. I fell in love with how the food made me feel and with the creativity it sparked in me. I couldn’t go back to eating seafood or cooked meals, and from that point on, I embraced a fully vegan, mostly raw lifestyle. These days, I follow an 80–90% raw diet depending on the season, but I remain 100% vegan and gluten-free year-round.

Raw food awakened a passion I never knew I had. I immersed myself in as much training as possible and eventually launched a raw chocolate business at a local farmers’ market. That experience led me to teaching, including working with a raw culinary school in the U.S. and offering live courses in both the U.S. and Bali.

In 2019, I decided to bring my teachings online—and that’s how Crystal Dawn Culinary was born.

2) How did your personal health experiences influence your transition to a raw food lifestyle, and what impact did it have on your culinary career?

Before discovering raw food, I was constantly getting sick while living in Edmonton, Alberta. I believed I was eating well, but something clearly wasn’t working. Once I transitioned to a raw food lifestyle, the change was remarkable. I didn’t get sick for six years.

Of course, I’m human—I still catch the occasional cold or get run down—but my immune system is significantly stronger, my skin has improved, and overall, I just feel so much better in my body.

This transformation was a major turning point. It not only deepened my personal commitment to the raw lifestyle, but it also shaped the entire direction of my culinary career. That experience gave me the confidence to help others learn how to start a raw vegan lifestyle and to share it with others through teaching, recipe development, and eventually launching Crystal Dawn Culinary.

3) What motivated you to establish Crystal Dawn Culinary, and what message do you aim to convey through your platform?

While I was teaching raw food classes in person, I realized I wanted to reach a wider audience. I had experienced such a profound transformation through raw food, and I felt deeply called to share that on a larger scale. That’s what inspired me to create Crystal Dawn Culinary.

My mission is to show people that incorporating raw food into their lives can be simple, joyful, and deeply rewarding—not just for health, but also as a form of creative expression.

I truly believe that everyone is creative, and raw food offers a unique opportunity to explore that. To me, there’s nothing more fulfilling than crafting something beautiful and nourishing from scratch with your own hands.

4) Can you tell us about your cookbook, The Art of Raw Desserts, and what readers can expect from it?

The Art of Raw Desserts is a comprehensive guide to creating delicious, beautiful raw desserts from scratch. It’s designed to be approachable for beginners while still offering plenty of inspiration and depth for more experienced makers.

The book includes a wide variety of recipes—from pies, cakes, and tarts to doughnuts, chocolate, and ice cream—so there’s truly something for everyone.

Beyond the recipes, it also dives into foundational prep techniques and provides valuable information about the ingredients used in raw dessert-making. Whether you’re new to raw desserts or looking to expand your skills, this book is a great place to start your journey.

5) How do you integrate traditional culinary techniques with raw food principles in your recipes, and what role does local culture play in your culinary creations?

I wasn’t classically trained—I’ve only ever studied raw cuisine—so any traditional culinary techniques I use are ones I’ve picked up organically over the years. I’m constantly inspired by traditional pastry chefs, cooked dessert recipes, and culinary influences from across the spectrum. I love adapting those ideas into raw formats in creative and innovative ways.

While local culture doesn’t play a major role in my recipe development, I do prioritize using ingredients that are accessible to both me and my students around the world. I don’t teach with ingredients I can’t personally source, which helps make the recipes more practical and approachable.

That said, I’m definitely inspired by global cuisines—Mexican and Indian flavors, in particular, are some of my favorites to explore in my raw creations.

6) Could you share a memorable experience or feedback from someone who attended your classes or seminars?

It’s tough to choose just one! I’ve been fortunate to receive meaningful feedback almost daily. But what stands out the most is seeing students fall in love with the recipes and proudly share their creations online.

Every time someone tags me in a photo or tells me how much joy a recipe brought them, it fills me with gratitude. Even after six years, it still puts a smile on my face.
Knowing that my work inspires others to create and feel confident in the kitchen is the most rewarding part of what I do.

7) What advice would you give to individuals who want to know how to start a raw vegan lifestyle but aren’t sure where to begin?

There are so many more resources available today than when I first started, which makes exploring a raw food lifestyle more accessible than ever. My biggest piece of advice is to start slow—don’t try to change everything at once.

Begin by adding one green smoothie and one raw meal per day, or even try mono-mealing fruit for a meal. Small, consistent changes like these can make a big impact without feeling overwhelming.

Once you’re comfortable, find an online resource or teacher with whom you really connect—it makes all the difference. If you’re ready to dive deeper, I offer a six-week program called Six Weeks to Raw, designed for home cooks who want to master the foundations of raw food. It includes hands-on coaching, practical recipes, and step-by-step guidance. You can join the waitlist for the next group here:
👉 https://courses.crystaldawnculinary.com/pages/six-weeks-to-raw

8) Looking ahead, how do you envision Crystal Dawn Culinary evolving, and are there any upcoming projects or goals you’re excited about?

That’s a great question. One of my main goals moving forward is to expand my reach and connect with a wider audience. It can be challenging with today’s social media algorithms, especially when working in such a specific niche—but I’m committed to finding new ways to share the power and creativity of raw food.

I’m also really excited about collaborating more with restaurants and cafés. I recently launched a raw dessert menu with a local café in my community, and it’s been incredibly rewarding to serve and engage with people locally. That experience has inspired me to pursue more professional partnerships in the culinary space.

In addition, I’d love to offer more in-person trainings and experiences in the future. While most of my work is online, there’s something truly special about teaching face-to-face—so I’m keeping the door open for more of that as Crystal Dawn Culinary continues to grow.

Thank You, Crystal!

A heartfelt thank you to Crystal for sharing her time, energy, and inspiring journey with us. Her story is a powerful guide for anyone seeking to understand how to start a raw vegan lifestyle with creativity, balance, and joy.

If you’re curious to explore her world further, don’t miss the chance to connect with her online:
🌱 Website: crystaldawnculinary.com
📸 Instagram: @crystal_dawn_culinary
📘 Facebook: Crystal Dawn Culinary

Go give her a follow—you’ll be inspired daily by her gorgeous creations and authentic approach to food and life!