RAW AND LOVING IT
Here’s a snack to steal all the way from Fremantle, Australia, home of The Raw Kitchen: a restaurant/yoga studio/sustainable shop that serves vibrant raw and vegan food.
Founded by Heath Daly and Emma Gilbert, the Raw Kitchen’s approach toward food is refreshingly non-preachy.
Heath says it best: Raw food is a holistic approach, not a religion. The restaurant’s food philosophy is all about the minimal manipulation of food that is free of dairy, sugar, wheat and gluten.
When you look around the jam-packed restaurant, there’s a mix of all sorts of people of all ages and races eating raw food like pizzas and flax cracker bread sandwiches. Correction: enjoying raw food. In fact, most people who come aren’t even vegetarian, says Heath. They just like the food. Perhaps that’s the genius of The Raw Kitchen. It’s indulgence without the guilt. Plus, you feel energetic after eating, proving their food is more than filling it’s fuel.
Here’s a crowd-pleasing (and easy to make) dip from The Raw Kitchen that we think is pretty raw-tastic.
RAW BEET AND WALNUT DIP
So. Good. And good for you, too: Beets are a natural detoxifier and help clean the liver and purify the blood. So spread some health on a cracker!
1 red beet 1/2 cup walnuts 1 clove garlic Juice of 1 lime Parsley, to taste Salt and pepper, to taste
MAKE IT: Pulse the garlic in a food processor and then add all the remaining ingredients. Blend until you achieve a smooth consistency.
The Raw Kitchen Photo Gallery
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