I was really sad to hear that raw food restaurant NAMA in Notting Hill closed yesterday. It was the first raw food place I went to and that is where I fell in love with raw food.
I always loved the surrealistic vibe of it all – that something that for example looked like a bog standard spaghetti Bolognese was actually made from un-cooked vegetables and tasted nicer and fresher than the real deal.
A lot of people seems to have lost their apatite for the raw food movement lately. Maybe it was just too much nuts and died fruit. But it gave us a new perspective on how to keep nutrients and enzymes intact and also a whole bunch of new cooking technics. The spirulizer, blender and dehydrator. AND I think we can thank the raw food movement for the explosion of interest in FERMENTATION!
Below are a two examples of raw food recipes that I make on a regular basis. A pudding and a fab breakfast: