Tag Archives: raw sushi

Delicious detoxing? I’m teaching raw food recipes on 23rd Jan

2 Jan

I'm teaching a raw food detox class at Books for Cooks on 23rd January

If you are anything like me at the dinner table around Christmas time, you’ll have an extra chin, even more rolls on your stomach (and back…), two large love handles and big bags under your blood shot eyes by now.  Sounds gorgeous doesn’t it?  Um, well, no… However – it just so happens that not only am I about to embark on a serious detox to get rid of those unwanted bits but I’m also teaching a raw food/detox preparation class at the wonderful Books for Cooks, here in London, on 23rd January.

Books for Cooks is Notting Hill’s famous specialist cookbook shop, crammed with thousands of tasty titles and equipped with a squashy sofa for cookbook junkies in need of a long read. Cookbooks are put to the test in their café at the back of the shop, while cookery classes take place in the demonstration kitchen upstairs

The class will be based on an international selection of raw food treats using organic ingredients in season at the moment.  I also throw in some of my extra strong opinions on nutrition and living the good life.

1. a green smoothie 
2. raw spring rolls
3. raw som tam salad
4. raw sushi
5. various raw mexican salads
6. raw cauliflower couscous
7. raw chocolate

Of course the menu may change slightly as we get closer to the 23rd, however, essentially, I can promise I’ll prove that a raw food detox doesn’t have to be dull, worthy and a royal pain in the backside to make and live by.

So – to book, click right here.

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SAF is a culinary haven

30 Mar
fine slices of beetroot stuffed with ricotta nut cheese

Delicious slivers of raw beetroot and ricotta nut cheese ravioli

According to the critics, SAF is THE raw food restaurant to go to in London. Well – to be fair – there are only three but that doesn’t mean it isn’t sensational and doesn’t give every mainstream restaurant in town a run for its money. It’s not raw food as you know it and if I can’t ‘turn’ you raw, their macadamia feta cheese will.

As soon as I walked in from hectic, rainy Old St and sat down, I noticed three distinct things:

1.  SAF, so named after the Turkish word for pure and authentic, is a totally chilled out sanctuary of culinary calm. I usually only breathe properly in a yoga class but here I breathed in and breathed out…sipped my biodynamic, organic vegan red wine and breathed in again;

2.  The menu is actually only 50% raw but what is raw is made up of 100% delectable and ingenious combinations of fruits, nuts, seeds and vegetables; and

3.  For a Monday night, it was packed, and this, our smiley, knowledgeable waitress told me, was a slow night.

Kindly joining me on my raw adventure was my friend Vivian, who also generously agreed to share absolutely everything, hence the broad spectrum of dishes we powered through. We had raw beetroot ravioli, a pesto au poivre (raw nut cheese), raw vegetable maki, raw pad thai and a raw root vegetable tart, all followed by a raw chocolate granache tart with pear sorbet, spiced rum and pear compote. Yum, yum, yum. Every dish was delicious and filling, made even more rewarding because all those natural nutrients would be heading straight for my blood stream and I wouldn’t be stressing out my poor digestive system to get to them. I won’t spoil your own experience and critique every dish to death but here are the highlights:

For starters, the beetroot ravioli looked and tasted amazing. Extremely fine slices of raw beetroot were stuffed with a cashew nut ricotta and surrounded by carrot, pumpkin seed oil and the most incredible balsamic fig I have ever smacked my chops around.

The pesto au poivre course was a cheese feast deluxe. This was a tough one as I was (am) a cheese obsessive freak and had very high hopes. I purposely avoid making nut cheese as it goes against my fundamental philosophy that delicious raw food meals shouldn’t rely on crazy equipment, weird ingredients and lengthy time frames. However, I couldn’t wait to try it here. According to our waitress, the cheese with sage pesto and peppercorn crust, was made from fermented cashew nuts by one (or all) of the twelve chefs on staff. That’s amazing! Twelve raw food chefs!!

The raw pad thai was spicey but not too spicey, on courgette noodles that were more noodley than noodles and a chipotle almond sauce that was nothing like almonds or chipotle and everything like a traditional pad thai. Only raw.

With surgical precision only acquired by someone with lots of competitive, food loving siblings, Vivian divided the Granache tart in perfect halves. I tried to trick the waitress into telling us the ingredients but only gleaned cacao and coconut oil, which I had guessed anyway. Needless to say it was luscious, even if I was ‘forced’ to share it.

Whether y0u are herbivore or carnivore, I strongly recommend you go and try out the menu for yourself.  The menu apparently changes frequently so I will certainly go back very soon. I don’t want to miss out on the cucumber black peppercorn sorbet and I am determined to figure out the rest of the ingredients in my own full slice of granache!