GLAMOUR.COM recently had the pleasure of sampling Full House, a secret London supper club that is currently specialising in serving a raw food menu. We admit that we were sceptical at first, but somewhere between the raw cheese and the dessert of raw ice cream we realised that we’d underestimated the wonders of raw cuisine. But is it something that we can incorporate into our own diets (although we can never give up real cheese)? We chatted exclusively with chef Chris Massamba to get the lowdown on the benefits of a raw, vegan lifestyle – and he was kind enough to share a brilliant recipe, too!
Why did you become interested in raw food?
About three years ago, I was attending some workshops on raw food diets and nutrition run by a friend in East London. I was first suspicious of the term “raw food” …but after the first two workshops I was completely convinced.
When did you make the transition from a vegan to a raw diet?
Immediately during and after the workshop… I was already vegan for seven years, and it wasn’t difficult not cooking my green vegetables. But I also had to reduce to a minimum my intake of cooked white rice, white bread and potato, which was a lot harder.
What are the key benefits of a raw food diet?
The raw food diet is about absorbing your food as pure and fresh as possible, unprocessed so your body can incorporate all the nutrients each ingredient offers. After being on a raw food diet for a while you will experience a change in the way you feel within yourself: you will feel lighter, your energy level will increase, your skin tone will become brighter, etc.
Do you ever miss cooked food?
Not really, I know what to eat and prepare it for myself. But I understand it can be difficult for someone who is new to the raw vegan diet. I recommend doing your research first. It helps to have a good raw vegan cook book to get you started, such as Ani Phyo’s Raw Food Essentials.
What are the staple ingredients in your kitchen that facilitate cooking raw?
A lot! My fridge and cupboards are full of bottles of organic extra virgin olive oil, coconut oil and water, avocados, flax seed (linseed and golden seeds), bags of greens such as curly kale, spinach and rainbow chard, a couple of cucumbers, some bananas, plantain, soaked almonds, oatgroats, dates…the list goes on.
For someone who is looking to incorporate raw food in to her diet for the first time, what food do you recommend theystart with?
I recommend eating as much raw fresh leafy green vegetables, such as spinach, kale or chard. For instance, she could start her day by making a green juice. It’s comprised of strong, green, leafy veg (calvaro nero or kale), which is great for calcium and chlorophyll intake, a cucumber for its rich and natural water and its digestive properties, a couple of sticks of celery for blood pressure control, a couple of tomatoes for its rich antioxidant contents, a table spoon of lime juice – rich in vitamin C and a good detoxifier. Blend it all together and voila – a super food juice! However, it’s important to remember that a gradual change is better. Plus, it’s always good to get all your facts, so read books and speak to a dietician before beginning.
Mango Mousse
4 cups of Mango Puree
1 cup young coconut meat
1 cup of Irish moss* soaked in hot water for 10 min
1 cup Agave nectar
1 cup melted coconut oil
3 tsp agar powder
*a species of seaweed; available in health food shops and Caribbean food shops.
In a high speed blender, add the mango puree, Irish moss, agave nectar and coconut meat, and blend until smooth. Strain the mixture through a fine strainer or sieve lined with a cheese cloth to remove all the sediment from the Irish moss.
Return the mixture to the blender, add the agar, and blend.
With blender running, slowly add the coconut oil and blend until emulsified.
Divide the mousse into 10/12 mousse mould and refrigerate to set for 3hrs or more.
Bonnie Bites 