The Naked Truth about Raw Food

So here’s the thing, I was never a fan of raw food – because of its cooling and abrasive effect on the digestive system for some – until I moved up to Byron Bay and then established the kitchen at Cabarita Ocean Health Retreat. I started to investigate the merits of living foods and over the past four years I have created my signature Surf Spa Food based around the local produce, lifestyle and environment.

In this part of the world there is a temperate climate and not the extreme polarity of my hometown Melbourne’s weather. Devising a menu for health retreat that was very low sugar, no dairy and focuses on creating optimal vitality for our guests came naturally in my stride once I got the hang of what replaces what such as coconut oil can replace butter in many cases.

In this week’s episode of Healthtalks TV Jess, Mel and I go head to head about the myths and trends of the Raw Food Movement. Be sure to share it with your friends.

To my delight, raw desserts often mimic their conventional counterparts with an impressive masquerade, especially when it comes to Tiramisu that has a deceptively similar texture yet slightly lighter, nuttier taste to the ‘real thing’. Ultimately it’s all about taste and texture when it comes to imitation.

This living ‘cheesecake’ is a full-flavoured little number with a creamy nut base and a deliciously tart, yet sweet raspberry finish. The hint of rosewater takes it from grassroots to restaurant sooner than you can shout ‘Mullumbimby’!


Individual Raw-spberry Rose Cakes  Get the recipe here