Article: Live to Chop: How to make raw food taste good

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Live to Chop: How to make raw food taste good

 

by Sanjida O'Connell

Monday, 24 November 2008

 

Saf restaurant has branded itself as ‘botanical cuisine’, which is an

up-market way of saying it sells raw vegan food. Last week I went on a

raw food course for the Independent run by executive chef, Chad Sarno.

Handsome, boyish, enthusiastic and a tad obsessive, has been a raw

foodist for 13 years, only eating raw food, without anything as hot as

a cup of tea, for six. The restaurant itself is an eco-haven complete

with fine wines and decadent cocktails: I’m looking forward to trying

The Guilty Husband, a concoction of flowers and champagne. Raw

foodists believe that heating food past 48 degrees destroys the

enzymes and makes food less nutritious. Detractors say that cooking

kills toxins in some vegetables, like aubergines, and makes simple

carbohydrates more easy to digest.

 

Full story:

http://sanjidaoconnel.livejournal.com/605.html