A primer for the rawfood beginner:
What: Rawfood is cuisine created with uncooked, unprocessed foods. For many people, rawfoodism is part of a holistic set of life choices that combine health, love and spirit. Organic ingredients nurtured free of chemicals (like pesticides) or synthetic processes such as pasteurization are essential; there is rawfood veganism and rawfood vegetarianism, some rawfood chefs work with animal protein – sashimi is considered by some to be part of the rawfood family.
Why: At the heart of rawfood is the belief that food loses much of its nutritional value once it is heated above 40 °C (104 °F). Rawfood cuisine shuns chemical additives and artificial processes, and is comprised of mainly fresh vegetables, nuts, fruits and seeds. It’s an obvious choice for any person seeking to reframe their approach to what they eat.
When: Rawfood seems like such a modern cuisine, but it has been practiced in various forms for centuries now, and across continents too. The Hunza people of Pakistan, famed for their long lifespans, are rawfood masters. The Swiss physician who invented muesli began using rawfood as medicine in the early 1800s – his clinic is still taking patients today.
Who: Rawfood is enjoyed by foodies all over the world, but is probably best associated with Hollywood celebrities (Demi Moore and Woody Harrelson are devotees) and health-conscious people who want to celebrate life and food, not ust satisfy hunger.
Where: Ubud! My home is one of the world’s leading rawfood centres, and rawfood chefs and restaurants are here in abundance. But, you’ll find rawfood places all over the world. Indeed a lot of people around the world eat rawfood without really making a conscious choice to do so – the traditional cuisines of countries such as Japan, France and India, to name a few, are heavily based around fresh vegetables and locally sourced seasonal ingredients.