Join the Rawvolution
We can’t prove this, but it’s our belief that LA is the healthiest city in the world. As such, we are not the least bit surprised that the raw food movement flourishes here, with local eateries leading the charge. To get some dirt (pun intended) on why we should eat directly from the earth, we chatted with Euphoria Loves Rawvolution general manager Roy Pachinsky, who gave us the skinny on the raw food diet.
When we cook our food, we kill off the enzymes that are responsible for helping us to metabolize and digest what we consume, he said. This can lead to weight gain and nutritional deficiencies. When a raw diet is adopted, the body hydrates, the skin starts to glow, and energy increases, advocates say.
However, while anyone can make a salad — and Roy recommended buying seasonal produce directly from trusted local farmers markets — the preparation done in the kitchen by ELR is not exactly DIY. The restaurant’s raw, live “bread” alone takes three days to make!
Luckily, the restaurant offers a meal delivery program known as The Box, as well as a best-selling cookbook, RAWvolution: Gourmet Living Cuisine. Here are our two of our favorite recipes to get you started on your personal rawvolution!
Chocolate Coconut Haystacks
Shredded coconut, raw chocolate, and rich coconut butter sweetened with raw coconut nectar and served in a mini haystack shape.
1/2 cup cacao powder (chocolate)
3 cups shredded coconut
3/4 cup coconut oil
1/2 cup coconut nectar
1. In a mixing bowl, combine the cacao powder and shredded coconut, mix well. Add the coconut oil and the coconut nectar, mix well.
2. Using an ice cream scoop or by hand, roll into 16 ping-pong-sized balls.
3. Refrigerate for at least 30 minutes before serving.
Mock Tuna Salad
A hearty sunflower pâté with diced celery, scallions, dried dill, and dulse in a creamy nut-based mayo.
For the salad:
3 cups of pre-soaked (2 to 4 hours) sunflower seeds, ground
3 to 4 celery stalks, diced
1/2 bunch green onions, diced
2 tablespoons dulse flakes
4 tablespoons dried dill
For the dressing:
1 1/2 cups Thai coconut water
4 garlic cloves
1 cup fresh lemon juice
1 tablespoon sea salt
2 1/2 cups raw macadamia nuts, cashews or pine nuts
1/2 cup stone ground mustard
1. In a large mixing bowl, combine all of the salad ingredients and toss to thoroughly mix.
2. In a high-speed blender, combine all of the dressing ingredients and thoroughly blend. Pour the dressing over the salad, toss to mix well, and serve.
Serve as is, on a green salad, between 2 pieces of onion bread with stone-ground mustard, or in a collard green or romaine lettuce leaf as a wrap.
For Mock Chicken Salad, replace the dulse flakes and dried dill with 2 tablespoons each of dried thyme, oregano, and sage.
xx, The FabFitFun LA Team