Debbie Merrill is an in-line skating instructor who runs a school on Santa Monica Beach in California. She often has to stay on her blades for 8 to 10 hours a day.

In the world of vegetarianism, Debbie is in an elite category. She is a raw food vegan, who does not eat any type of animal product. Instead of meat, fish, cheese and milk, Debbie eats fruits, nuts, vegetables, seeds and grains. In fact, Debbie eats those foods only in their raw state. Debbie says her diet not only keeps her healthy and thin, but full of energy and stamina to succeed in a very athletic profession.

Debbie calls her system "raw on the roll" and says it goes beyond food into other aspects of life. Debbie combines meditation, prayer, visualization, positive affirmations and exercise into her daily routine. For Debbie, spiritual nourishment must go hand in hand with physical nourishment. What follows is Debbie's daily routine, from meals to meditation. It is not for beginner vegetarians but is, rather, the result of many years of searching, refining and studying.

PRE-BREAKFAST ROUTINE Meditation (10 to 15 minutes) Prayer (5 minutes) BREAKFAST 2 glasses of water (8 ounces) with lemon Fresh coconut milk. Debbie then pauses for 20 minutes. Part of her regimen involves spreading out food consumption to allow natural hunger to develop. Debbie feels America's meals are much too large per sitting. BREAKFAST (second half) 3 pieces of fruit (bananas, dates, figs, apples, etc.) sprinkled with flaxseed oil (for natural fats) presented on a bed of parsley or kale.

LUNCH Fruits combined in different ways, including: avocado and apple slices to form non bread sandwich Half an avocado with a scoop of coconut meat Persimmon with dates, sprinkled with flaxseed oil AFTERNOON SNACK Orange or grapefruit slices Lots of water YOGA PRE-DINNER DRINK 3 ounces of wheatgrass in a veggie juice combo (juiced greens like spinach, parsley, cucumber, and burdock root)

DINNER

• Large green salad with cut up raw veggies like zucchini, red peppers, tomatoes, avocado, garlic, black olives, garnished with seaweed or fermented sauerkraut.
• Debbie also consumes dehydrated crackers (made up seeds and grains cooked below 116 degrees, keeping enzymes alive)

NIGHT SNACK

• Slices of persimmon, apple, mango, or serving of figs, dates, strawberries or blueberries.
• Debbie also favors exotic fruits like cherimoya, pomegranates, and sapote. These and other tropical fruits are available at health food stores, farmer's markets and food coops.

PRE BEDTIME

• Stretching (half hour)
• Journal writing (written review of day, processing on paper of experiences)
• Prayer

SLEEP