Los Angeles, CA - Seed Live Cuisine, one of the nations' foremost purveyors of all organic, all vegan, all raw haute cuisine, is pleased to announce Sundays in the Raw, a weekly brunch starting Sunday, June 23rd, designed to bring its unparalleled offerings to a wider audience. Held at the Globe Restaurant in Venice (72 Market Street), this is more than food; this is true nourishment-an affirming, renewing experience created to rejuvenate the body from the inside out. For reservations, call 310-454-0547 or visit www.seedcuisine.com. With its unparalleled quality and innovation, Seed's raw cuisine must be tasted to be believed.

"Raw food" is defined as food that has never been heated to over 118 F, the temperature at which the life sustaining structures and enzymes of living material break down. Techniques such as steaming, boiling, baking are not permitted. Nevertheless, co-founder and executive chef Lesa Carlson's food is incredibly diverse. While others have created raw menus, none have brought the vision, balance, and artistry Carlson instinctively creates. For example, a recent menu featured "Macadamia nut crème stuffed ravioli placed delicately on a rich red sauce laced with Brazil nut/walnut pesto." The Los Angeles Business Journal raves, "Lesa's food is all about sensory indulgence, not sacrifice."

Seed has become one of the most beloved food providers in the Los Angeles entertainment community. Catering and home delivery clients such as Sting, Woody Harrelson, and Rick Rubin already enjoy Carlson's culinary magic. After one of Lesa's meals, David Brindley, Senior Editor of Bon Appetite stated, " I was impressed and delighted with the quality and the taste of the food, and the tremendous care of preparation and Lesa Carlson's creative genius in the kitchen. I would recommend [Lesa's food] to anyone looking for a unique and delicious culinary adventure."

Sundays in the Raw features hand-made, hand-cultivated a la carte items that are priced from $5 to $15. Says co-founder C. Devin Whatley, "We're keeping the prices reasonable so that more people can experience the benefits and pleasures of eating raw. This is much more than just a business for us-it's a true mission." The company takes pride not only in Carlson's genius, but that each element of the presentation-from the locally-produced olive oil to the reusable glass dishes for their daily home delivery service, to the menus printed on 100% post-consumer recycled paper-has been selected with the well-being of the planet in mind. "The public's response to our offerings has been overwhelming," says Whatley. "People can taste the respect we have for our ingredients, our clients, and our environment."