How to Throw a Raw Food Party

Uma Thurman does it; so does Demi Moore. Celebrities aren’t the only ones jumping on the raw foodism bandwagon – the movement is gaining ground everywhere, including Hong Kong.

The raw food diet is based on “fruit, vegetables, nuts, seeds, seaweeds and sprouts that haven’t been processed in temperatures over 47°C,” explains Chef Moises Mehl of Living Gaea. “These are mostly used in their natural form or processed or fermented in ways that will not destroy or diminish enzymes and nutritional density.” As well as preserving enzymes valuable for digestion and general health, eating raw prevents certain chemical changes from occurring in food – changes that would produce toxins such as carcinogens and free radicals.

There are also environmental benefits to eating raw. “According to the United Nations, a vegan diet is the most environmentally friendly way to eat. The eco impact [of a raw food diet] is even lower because the processing needed to create such food demands lower energy consumption compared to other ways of making food,” says Chef Mehl. “Most of the leftovers can also be used as compost,” he adds.

Raw food is surprisingly easy and quick to prepare, too. Chef Mehl suggests making finger food to get your guests’ taste buds going. “You can make simple seaweed wraps, using raw nori sheets with avocados, brown rice miso paste, julienne cucumber, carrots and beetroot. Or you can also make a nice guacamole, and use zucchini and carrot slices as chips. [For those with a sweet tooth] simply take some Medjool dates cut into half with raw almond butter on top,” he advises.

After you’ve served up the raw canapés, bring your guests to the table for the meal itself. Begin with a deliciously light borscht soup made by juicing some beets, celery and a bit of green apple, blended with soaked cashews, garlic, lemon juice and fresh dill. “Beet juice is rich in minerals and vitamins A and C, niacin, biotin and folic acid. Recent studies have also found that beetroot juice can prevent colon cancer,” says Chef Mehl.

Next, prepare a seaweed salad, made using three different types of seaweed – hijiki, wakame and arame. “Soak all for 20 minutes and mix with tangerine slices, julienne cucumbers, beets, radish and sprouts. Then, make a salad dressing by mixing tahini [ground sesame] paste, tangerine juice, shoyu, sesame oil and raw apple vinegar,” suggests Chef Mehl, adding, “Seaweed is a great source of minerals that promote healthy skin, nails and hair.”

For dessert, try your hand at Chef Mehl’s blueberry pie, a delectable blend of smooth, luscious berry filling and crunchy crushed nuts. It’s the perfect finish to the meal – and a guilt-free one, too.

Recipe

Chef Mehl’s Blueberry Pie

Serves 8

1.5 cups raw cashews, pre-soaked for 2 hours

2 cups blueberries, fresh

1/3 cup coconut oil

1/3 cup coconut pulp

1/3 cup Agave nectar

1/8 tsp sea salt

1 cup fresh blueberries

CRUST

1.5 cups raw almonds, pre-soaked for 8 hours

1/2 cup raisins, pre-soaked for 1 hour

1/4 tsp cinnamon

1/8 tsp sea salt

To make the crust, place almonds, raisins and cashews in a food processor and blend until the mixture can be pressed together without falling apart. Spread 1/2 tsp of coconut oil bottom and sides of 8in cake pan. Using hands, press crust mixture around the cake pan. Use a spatula to distribute the mixture evenly. Do not press too hard, as the cake may become difficult to remove from the pan.

Next, blend the ingredients on the following order: first add blueberries, sea salt and Agave nectar, then add coconut pulp and cashews. While the blender is still on, increase the speed to high and add coconut oil. Immediately after blending, pour mixture into the cake pan. Place remaining blueberries on top of cake. Place cake in freezer for 2 hours to set. Take cake out and, using a flat table knife, score around edges on all borders of the cake, then carefully remove cake pan. Cut into slices and serve.

Photography by Edgar Tapan

This article first appeared in Home Journal's April 2011 issue.