Raw deal is na­ture’s way

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh

FROM pas­try chef to raw food ad­dict, the jour­ney has been a long and ful­fill­ing one for Julie Mit­sios.

The owner of the very hip raw food cafe, Earth to Ta­ble, switched from tra­di­tional bak­ing meth­ods to raw food when her sis­ter was di­ag­nosed with type 1 di­a­betes.

Mit­sios says chang­ing her diet im­proved her health.

“Raw food is about eat­ing food ex­actly how it oc­curs in na­ture – without cook­ing and over-pro­cess­ing,’’ she says.

“It’s na­ture’s medicine, not just a fad ... Eat­ing food in its nat­u­ral state was nor­mal be­fore we started pro­cess­ing.”

Mit­sios stud­ied raw food prepa­ra­tion tech­niques in the US be­fore open­ing her own cafe in 2002.

Fruits, veg­eta­bles, nuts and seeds are the foun­da­tion of the dishes she serves up.

Mit­sios says a raw foodie’s kitchen is likely to con­tain a food de­hy­dra­tor, graters and other gad­gets de­signed to turn raw in­gre­di­ents into colour­ful works of art.

And if you con­sider the many ways food can be pre­pared without cook­ing – such as sprout­ing, blend­ing, de­hy­drat­ing, soak­ing, juic­ing, fer­ment­ing and pick­ling, raw food is far from unin­spir­ing, she adds.

At Earth to Ta­ble, noth­ing is cooked. “We use a de­hy­dra­tor to warm dishes (make breads, wraps, dough­nuts) and this can be set ac­cord­ingly so that it doesn’t go above 44C. This way we can pre­serve the nat­u­ral en­zymes and vi­tal­ity in the food,” Mit­sios says.

The cafe spe­cialises in veg­e­tar­ian plant-based food and does not use eggs.

“We repli­cate the tex­ture and taste of eggs in unique ways us­ing nu­tri­tious in­gre­di­ents such as Ir­ish moss and psyl­lium husks,” Mit­sios says.

“We have a dish on our menu, an Ir­ish moss cre­ation called the “veg­etable scram­ble”. Peo­ple are amazed at the tex­ture and taste.”

An­other favourite, shep­herd’s pie, is a mix of 10 veg­eta­bles. For more de­tails see: earth­totable.com.au

Raw food doesn’t have to be dull. A mousse torte served up at raw food cafe Earth to Ta­ble at Bondi Junc­tion. Pic­ture: John Ap­p­le­yard

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