To be healthy and for true well-being it is not enough to follow a vegetarian diet and neither
vegan, it is necessary to make one more step…
…the ideal would be to feed exclusively on plant origin food and stricktly raw, that is alive.
This does not necessarily mean having to limit your diet to just fresh fruit or vegetables, with raw food you can reach high levels of health, rediscovering the natural well-being, savoring a great variety of refined dishes with a unique taste.
Raw food represents a style of nutrition that can be considered truly healthy and NATURAL.
Raw food is the most suitable nutrition in tune with the human body.
Today the raw food is seen as a
revolution, a new way of conceiving food.
In reality it is a very ancient feeding system, a habit unfortunately lost with the discovery of fire and the consequent mania of cooking food.
In the era in which we live, raw food is quickly recovering its main place in the field of healthy eating.
For the majority of people who do not know this natural diet, raw food is in all respects a not indifferent culinary revolution. A revolutionary food style because it allows anyone to live with greater energy, always stay in good health and fight any form of ailment. Healthy and lively food that brings joy and radiance, significantly improving the psychic condition of those who follow the path of raw.
But what does raw food really offer??
For raw food is meant to feed with any edible food in the natural state, not cooked: "still alive". Some include raw meat or fish in raw food (not cooked), but normally and wisely, when it comes to "Raw cuisine" we mean a strictly vegan diet, ie without any product of animal origin.
For us raw food means to eat all the foods of vegetable origin that can be eaten raw.
For almost all of us eating is also a pleasure, it is not just a necessity, it is part of our lifestyle and our culture because it often represents a very important moment to socialize.
Surely from a strictly health point of view it is possible to eat simply with vegetables, seeds, nuts, dried fruit and above all (indeed fundamental) with fresh and sweet fruit. There are few in the world who can sustain a "fruitarian" diet, few can give up elaborate food or to the taste of cooked food.
That is why raw food is so important, raw recipes offer both the benefits of cooked food (in terms of taste) and the benefits of raw fruit and vegetables (in terms of health).
Raw food uses a wide variety of raw vegetable foods cleverly combined, thus obtaining a double advantage: raw food dishes when they are well prepared keep intact all the nutritional values of food. If we compare the raw recipes to the classic cooked preparations, we note that the taste of the raw is comparable to the cooked and in some cases even superior. Normally the raw "cuisine" takes its cue from cooked recipes, so today you can savor tasty dishes without worrying about getting fat or sick.
Not only mixed salads: lasagne, spaghetti, tagliolini, tacos, burger, vegballs, ravioli, pizza, bread, cracker, soups, sauces, desserts, cakes, sweets, biscuits, ice creams, etc. are just few examples of what you can prepare only using raw plant origin food.
Why raw food is so healthy?
The speech is long and complex, there are many books on the market and many sites that explain well the benefits of raw food and especially the damage caused by cooked foods.
In short, raw foods retain all intact nutritional properties. Enzymes, vitamins, phytofactors, water, and organic minerals much more present in vegetables, while during cooking they are partially or completely destroyed.
In raw vegetables all the nutrients remain intact and work within our body in synergy with each other offering all the advantages
that reflect on the health of all of us.
Here is the secret of health, longevity, beauty and enthusiasm for life that only healthy food can give.
In raw food only fresh, whole and unrefined food is used, without having undergone chemical processes or cooking beyond
the 42 ° C in order to keep intact all the nutritional values.
The foods most used in Raw are fruits, vegetables, sprouts, seeds, nuts, dried fruit and algae. Basically crudism is not a new concept, we all grew up hearing say that to keep healthy we should eat fresh fruit and vegetables every day in quantity.
Government sources, health organizations and other institutions all agree that raw vegetables are a necessary source for proper nutrition
of the human being. What they forget to say, however, concerns the damage that cooked foods (including fruit and vegetables) cause to our body.
When we eat uncooked natural foods, we receive intact all the vitamins, proteins, enzymes, phytonutrients, mineral salts, organic water in addition to other substances not yet perfectly identified by science but which in combination are fundamental for our nutritional needs.
When the same foods are subjected to cooking, they suffer a high number of chemical alterations.
The cooked foods also release the loss of all the nutrients, a loss ranging from 70 to 100%.
Frozen foods are normally never used in raw food because those prepared industrially undergo a process of boiling or pasteurization before be frozen, so they are deprived of any nutrients. The only exception is to freeze fresh fruit or vegetables at home: this method also makes you lose about 30% of the nutrients, remains in some cases a good compromise.
Pasteurization is another method not accepted in healthy raw food: the pasteurization process used for fruit juices, other beverages or somefoods, sees them subjected to a temperature ranging from 63 to 72 °. In this way any harmful bacteria are killed, but unfortunately with them, enzymes and the main nutrients are also destroyed.
• Fruit: apples, pears, oranges, grapefruits, tangerines, lemons, strawberries, cherries, berries, apricots, peaches, melons, plums, grapes, figs, pomegranates, persimmons, kiwis, bananas, pineapples, papaya, mangoes, dates and dried fruit.
• Vegetables: cucumber, celery, celeriac, peppers, tomatoes, beetroot, zucchini, white turnips, daikon, pumpkin, Jerusalem artichoke, batata, dandelion, chard, dill, broccoli, cauliflower, cabbage, black cabbage, Brussels sprouts, aubergines, radicchio, peas, carrots, fennel, spinach, all kinds of salad, Belgian endive, watercress, asparagus, radishes, olives, rocket, leeks, artichokes, capers, mushrooms and dry tomatoes
• Seeds: pumpkin, sunflower, hemp, flax, sesame and chia.
• Dried fruit: almonds, walnuts, hazelnuts, cashews, brazil nuts, pecans, pistachios, macadamia and pine nuts.
• Grains: oats, kamut, buckwheat and spelled.
• Sprouts: alfalfa, sunflower, broccoli, clover, azuchi, chickpeas, lentils, quinoa, rocket.
• Seasonings and spices: garlic, onion, basil, mint, oregano, sage, marjoram, thyme, parsley, chives, coriander, turmeric, cumin seeds, curry, nutmeg, mustard seeds, pepper, hot pepper, paprika, ginger, sea salt or Himalayan pink salt.
• Algae: dulse, nori, wakame, arame, kelp, spirulina e Klamath.
• Fats: avocado, coconut, cold pressed extra virgin olive oil, tahini not toasted, raw cocoa butter, butter and raw oil coconut, raw almond butter.
• Sweeteners: dates, stevia leaves, coconut sugar, agave nectar, raw honey, yacon syrup, maple syrup and mesquite seeds flour.
• Fermented foods: soy sauce, tamari sauce, apple vinegar, miso.
• Supplements: raw cocoa, carob, vanilla, cinnamon, goji berries, maca root powder, acaj powder, psyllium seeds,
raw flakes of wheat germ, gel or aloe juice.
For the production of raw food dishes, our chefs use only natural ingredients organic and not GMO.