A woman transformed!
Below is a snippet of the day. I hope you enjoy the video.
A woman transformed!
When ever I return to San Francisco, I make sure I bike through Golden Gate Park, stop and watch the sea, then cycle on to Judahlicious, located way out in the boondocks..well, Outer Sunset but it feels like another world. It’s a great ride though, and works up an appetite. With the closing of Cafe Gratitude in 2012 in the city, it made a trip here even more important for me to get my raw food fix.
This place has had bad reviews in the past on Yelp. But don’t let that stop you. Times have moved on and I’ve always found it a worthwhile destination. The staff have always been friendly and the food is delicious, lovingly presented and prepared nice and fast.
They have 6 raw food and 6 cooked vegan dishes, lots of smoothies and juices and desserts and even a filling acai bowl.
The seating could do with a feng shui consultant. I’d prefer small tables rather than the two rather awkwardly placed benches but this is a little critiscim. I was super happy to see lots of school kids queuing up for green juices. Bodes well for our future generations health!
So, what did we eat?…
A tamari-marinated portabella mushroom topped with fresh Zucchini, Kale, Cauliflower, Bell pepper, Onion, Sunflower Seeds, Sprouts, and Pineapple. Drizzled with our Cashew “Cream” sauce and Avocado Cheese sauce. My friend ordered this. I’d give it 6 out of 10. I don’t think the mushroom was marinated enough and it lacked flavour somewhat.
RAW vegan cupcakes. Fresh Coconut meat, cashews, sweet stuff, super foods. I was in heaven! I made myself take absolutely ages (well, it felt like ages) to eat/enjoy. It melted on my tongue, and I swear I didn’t stop smiling the whole time I was consuming it! The silver case was flattened and I scraped it clean!
Raw Carrot Cake - my friend’s dessert of choice. Though good, thick with cashew nut cream topping, and a generous wedge of nut ‘cake’ with grated carrot (of course), and lovely warm cinnamon spices. However, it paled in comparison to my beautiful, swirly cupcake. I admit to being a little bit smug that I’d picked the best food. I know…so childish!
Judahlicious
3906 Judah St, San Francisco, CA 94122
3906 Judah St, San Francisco, CA 94122
Every Thursday in Mexico City a burgeoning revolution in food is happening. Si, a restaurant in Condesa where streets Mazatlan and Veracruz cross, hosts a RAW FOOD evening. Claudio Hall is the Chef. Trained at the Living Light Institute and having lived a number of years in New York, he returned back to his roots and to spread the word about raw food.
I went along to sample the Thai evening. Four courses are served and a glass of wine offered (I don’t drink). Coconut soup. Spring Rolls (rice paper not raw). Pad Thai, with sprouts for ‘noodle’s (I personally prefer kelp noodles but I doubt they are available in Mexico yet) and soaked crushed cashews. For dessert a mango infused chia seed ‘tapioca de chia’.
The coconut soup was absolutely delicious. Peppered with tiny diced bell peppers. All dishes were beautifully presented. I hope I get chance to go back again and see what else he conjures up. His passion is evident. Check him out if you are in D.F.
Are you going to Buenos Aires? Trust me, you need this.
Only the best map of the city. It has a comprehensive list everything healthy and vegetarian/vegan. I wish I’d found it before the final week of my stay. But then again I’d have been stripped from my task of scouting out the vegan eateries for myself.
I was handed the map in a vegan restaurant in Palermo Hollywood. Upon opening my excitement equalled a child at Christmas! It became a holy precious thing to me! Actually, I thought it such a brilliant and useful guide that I decided to investigate its origins.
I made enquiries that successfully led me to Pablo Moscato. Founder of Guía Natural Urbana&Orgánica. The MAP and a magazine portal for ‘green’ issues in Argentina. He kindly agreed to feed my curiosity and spend some time answering a string of questions. This is what I discovered.
He and Gabriel had had long careers in corporate consultancy, but they were becoming really disillusioned with work that meant little to them. Did little to help. They felt growing unease in their jobs and were slowly becoming to realise their values were upside down. Their interest was turning more and more to a sustainable way of life. When Pablo’s first daughter was born he knew he had to start respecting life more. He asked himself ‘how do we help people?
The answers followed. Pablo and Alexis wanted to find a way to express the sustainable way of life that they were discovering and moving more towards it. What they were doing was becoming so intrinsic to their lifestyle they wanted to take it further. So they came up with the idea to create ORGANICOOPERS (www.organicoopers.net). Their company offeres project management consulting, content, communication and commercial developments to ethical businesses. They seek to help to generate the awakening of consciousness in every individual who wants to work for a more sustainable way of living and creating business. The company also help sustanible producers get to the market, emphasising purchasing and community. The more they got an idea of the organic market within Argentina the more they saw glaring changes needed to be made. Pablo said’
‘But then we discovered that the market needed genuine information to make correct purchasing decisions that will affect positively the planet and all living beings. At this point came to our mind (or I should say, to our heart) the idea of a unique source of genuine information, with all organic and sustainable way of life proposals stores. And this is how the “Guía Natural Urbana&Orgánica” was born as a green map, becoming very quickly a reference for this community and is frequently consulted by the main media of our country’.
And so they put their heads together and they conjured up the idea of a green map - access it online here Pablo and his partner wanted to hand the world of organics to consumers to make it more accessible and eventually, commonplace. Connections began to grow and portenos (locals) found shopping for organic and healthy food increasingly easy. Since the green map was made available there has been a 200% increase in organic produce sold. But the movement still has a long way to go. Jumbo, a large supermarket (a cross between Whole Foods and Walmart) is currently the only supermercado in Buenos Aires that offers an organics section and it is small. There are several small independent stores who supply a range of organic produce . What is so surprising is that Argentina is 3rd organic producer in the world yet only 5-10% is currently bought by Argentinians. The money hungry Government guarantee to exports, the big buyers and not it’s citizens. Many producers may adopt organic farming procedures but do not have the seal. As in the UK and the US and I suspect, the majority of countries with organic agriculture, the cost of certification is prohibitive, therefore small producers just cannot afford the seal. This situation needs to change.
My chat with Pablo was fascinating, and I kept him talking for quite some time. I wanted to know how his life had changed since he dropped from the corporate world and took the leap to follow his heart. It manifests itself in all areas of his life. Now they live among fragrant fruit orchards and have found a calmer way of life.
His story is ongoing, his desire to help make positive changes in his country strengthen with each project he undertakes. This is evidence of what people can do when they listen to what their heart is telling them. But not just listen…but then act. Right now I feel happier knowing people like Pablo are taking positive action.


If you are travelling or indeed, living in Buenos Aires and want to find the healthy places to shop in a sea of tiendas, then do yourself a favour and grab a copy of Pablo and Alexis magazine - And grab a copy of Urbano Y Organico and MAPO For health and good food made accessible! You’ll find it in most health stores and cafes… this one for sure. It even highlights the city’s bike paths under the Mejor en bici scheme.

As 2012 was nearing a close I was contacted by a journalist interested in my raw food diet. I was so excited!
She was curious if raw food had had any effect on my health. Understatement! I told her all about how I got my energy back, lost excess weight and felt sexy again, by juicing every day. Forget 5 a-day. I’m hitting the 8!
She sent a great photographer Dan Burn-Forti to snap me. I was keen to impress so I put together a selection of raw food dishes to show off for the shoot. Collard wraps with spicy cashew cheese. Kale chips (come on, what self respecting raw foodist would not ever be more than ten feet from a kale chip!). ALT Raw Bread Sandwich - Avocado. Lettuce. Tomato and a dollop of cashew mayo. Raw Indian spiced Coconut chips. And a whopping great big Raw Hazelnut Cacao tart. A live FEAST.
Christmas came and went and January arrived with the rush of magazines and their ‘healthier new you’ articles. Imagine my pride when I opened up the glossy supplement and saw the article. My mum held back the tears as she popped on her reading glasses and spotted her daughter in a well regarded Sunday supplement!
Though I did suffer the experience of a little journalistic ‘embellishment’. I was spooning sweet and spicy butternut squash soup into my mouth as I read that apparently ‘I will never eat cooked food again’.
I hope my story managed to inspire some people, even if it is just opening their eyes to the awesome possibility of getting more nutritionally packed live food into their regular diet.

The front cover.
I think 2013 is going to be an even better year!
Be well,
India xx
Changing my lifestyle to a vegetarian diet made me have a different connection with food, and that’s what I wanted to convey to people
What changes have you experienced as a result of adopting a plant-based diet high?
What was the initial reaction to its opening and now is your typical restaurant? gender / class / nationality
It is not always easy, few organic producers and export their production. No most all are in Buenos Aires and depend heavily on how the weather affects their cosechas.En the restaurant everything is organic.
What is your most requested dish?
What is your current favorite restaurant (if you ever have any free time!) In Buenos Aires or Argentina as a whole?
What is your vision for your restaurant and the scene of vegetarians/vegans in Argentina?
Do you have plans for a cookbook? My Spanish is improving but not enough to discover if there is a vegetarian or vegan cookbooks on the market for Argentine chefs?
My time in Buenos Aires unearthed a number of vegan and gluten free products that I enjoyed. Here are a few of them.
Sometimes mother nature just gives you a gentle nudge to remind you that ‘She’ is the greatest gastronomist.
Our huge Asian store in Brighton is a great place for me to dig around and unearth unusual, new (to me) ingredients. Whilst I took temporary relief from the hot yellow sun last weekend, I spotted a round, blackened ‘thing’ among the crates of bright limes and towers of humongous grapefruits. It stood out like a rough, sore thumb. It looked almost like a curled, magnified woodlice, or perhaps a fir cone! Not really the stuff to get ones mouth watering! A beautiful young Indian server informed me it was a custard apple. ‘Try it. It is delicious’ he assured me with enthusiasm. He prompted again, noticing my sceptical face. ‘It is ninety-nine pence…..what do you have to loose?’ He smiled and passed one to me across the stack of citrus.
I paid for the strange fruit and carried it home. After putting down my bags and stuffing my shopping into cupboards and drawers I gingerly peeled open the willing hard skin. I had no idea what to expect. Magic and wonder filled my little bright kitchen. Inside was a slightly gritty cream toned flesh. Elongated triangles surrounded shiny black beads. With care, I sucked the flesh from the pip. Wow. It was sweet, with hints of vanilla and apple. Like mounds of homemade custard infused with gentle swirls of English apple sauce. Extraordinarily worthy of its title.
Autopilot started my brain whirring to devise a delectable dessert with this tropical Asian fruit. I saw visions of raw sweet almond and coconut tart bases filled with pillows of the pale mashed fruit. Or drizzled with a citrus and caramel sauce. Then I stopped short. Rapped my knuckle to my furrowed brow. Silly me. Why tamper with perfection?!
So, this is a guest post by Mother Nature herself. She proudly presents the Custard Apple. A magnificent mono dessert that needs no alteration or accompaniment.
Sweet….filling….and delicate.
Low fat, sugar free, bustling with goodness. Have you ever tasted a custard apple? Let me know in the comments below.
love
India Leigh x

No cook Versatile Rich Tomato Marrakech Relish
Don’t run off at the sight of a long ingredients list. Its predominance mostly spices. Simple to prepare and so flavoursome. I promise you’ll be pleased you made it and it really only takes a few minutes. I’m always ridiculously proud when I make something a store would have you think impossible to us mere mortals.
Sometimes I will go into a store or restaurant and experience a recipe so striking that I have to go home and make attempts recreate it. It is a challenge I heartily accept. Nowawdays, I usually push my trolley right on by the shelves stacked with jars of pre made sauces and condiments but last week, a little jar caught my eye and beckoned me hither. A tagine paste. I accepted it’s silent call and grabbed it from lofty height. Automatically, I turned the jar over in my hand and inspected the ingredients. Wow! no unnecessary fillers or scary E numbers. I gave it place among a soft bed of spinach and pushed my trolley onwards. It was a treat! I set about mimicking it.
One of the things I love about cooking is the guess work involved, along with the measuring, sprinkling, mincing, smelling and even in a funny way the annihilation of my clear zen worktops to transform to something akin to a struck bomb, with open jars, splattered liquids amid the perfume of garden herbs. I suspect a failure to take up science and a soul that is caressed by evocative food memories is behind my kitchen puttering.
I cracked this on the second hit. The flavours are lusty and robust. Statisfying in a way that necessitates only a few brimming spoonfuls to satiate.
Ingredients (makes one jar or about a cup full)
1/2 cup soaked sun dried tomatoes (the dry kind and not in oil…if you have the oiled type then omit the sunflower oil part of the recipe)
5 garlic cloves - minced
1/2 red pepper - chopped
1 small shallot - minced
1 roughly chopped red chilli pepper (deseeded if it is a hot number)
1/4 cup roughly chopped sun dried tomato soak water (you may need less or even none at all, depending on the consistency of your tomatoes…your judgement is needed)
1/2 juice of squeezed lemon
2 Tbs finely chopped fresh mint (remove the stalk if it is woody)
1 Tbs finely chopped fresh parsley (remove the stalk it is a bit woody)
2 1/2 tsp cumin powder - I roast seeds and grind them myself so I can enjoy the smoky aroma whilst grinding in my pestle
1 tbs coriander powder
1 1/2 tsp cinnamon
1 tsp paprika
1 tsp ground caraway seeds
1 Tbs truffle (or walnut/olive) oil
1 Tbs sunflower oil
1/2 tsp salt (this should be enough but add sparingly according to how salty your sun dried tomatoes were)
grinding of black pepper
Method
1. in a blender, blend the tomatoes with the red pepper to a rough paste.
2. add all the other ingredients and pulse until mix is of a thick, slightly coarse consistency. I love to leave little nibs of garlic, onion, chilli pepper and fresh herbs suspended in the paste. It adds depth and excitement in each spooned bite.
I am slathering it liberally on almost anything at the moment. I cannot get enough. Baked poppadoms are peppered with it, Raw Garlic Bread it loaded with it and veggies are turned scarlet with generous lashings of the stuff. Beans are delicious bathed in it. Avocado, potato….I could go on. I won’t.
I hope you like it as much as I do. You can also try and change up the spices to match an alternative country. Its base could be the foundation for the flavours of Italy, Mexico and Spain too. Add some pickled lime and it could whisk you away on an exotic trip to India.
Please enjoy.
India Leigh x
Raw Sprouted Buckwheat Hummus
I have a friend who calls chickpeas ‘devil food’. The force of her wrath is due to the ‘fall out’ after-effect of the ubiquitous legume. Mindful of this and needful of dip, I hunted around for alternatives. I’d not soaked any almonds so that was out. My stock of pre-cooked black beans were frozen solid. Oh dear, I had nothing to ‘hummus’ but I craved it so!
In a moment of inspiration I grabbed my dish of buckwheat, happily going about its business of sprouting on my windowsill.
I paired it will all the usual ‘hummus’ suspects, and crossed my fingers as I stood and watched it quickly blending into a thick, pale cream.
I slathered it thick on a wedge of sweet potato, hot and steaming, fresh from the oven and eagerly bit into it like an open-faced sandwich. Verdict? It is really rather tasty! Hunger abated and full of delight that my experiment had worked I roasted some cumin and bashed the smoking seeds with a pestle to release the flavours, and the together the two became firm friends.
I then dug around in my cupboard to fish out my mandolin (not the instrumental kind..though that would of been fitting!) and sliced some delicate rounds of beetroot to create an easy starter. More about that after I’ve shared the basic recipe with you.
First, sprouting the buckwheat. Buckwheat is not a grain but a seed, related to the rhubarb family. It is full of amino acids (one of most complete sources on the planet) and is gluten free. It is a ‘healthy’ starch and after soaking in water for 20mins (some say longer but I’ve heard it can spoil quickly), it gives off a gloupy gel like substance that needs to be rinsed vigorously. Once rinsed pop into a sprouter and rinse 3-4 times a day. You should see the little sprout tail emerge after a day or two. Rinse, rinse and rinse again, and then you are ready to turn it into moreish (and Moorish) hummus.
Ingredients
2 cups raw sprouted buckwheat
1 plump clove garlic
1/2 tsp salt (pink preferably)
1/2 lemon juice (2 Tbs)
1/2 tsp apple cider vinegar or ume plum seasoning (to lift)
1-2 Tbs tahini (raw if that is your bag) I used 1 Tbs and it was delicious. See what you think.
Method.
1. pop all ingredients into a blender and blend until smooth and creamy. Check for seasoning. Is it ok? You may like more lemon or more salt. Try it.
Nutrition (source Food Matters)
Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure.
Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.
This healing food is also rich in lecithin, making it a wonderful cholesterol balancer because lecithin soaks up “bad” cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.
Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.
Wow! AND it makes great hummus. Also, when teamed with mint, fresh raw beets, cumin, lemon oil and my homemade Marrakesh Relish….it is heavenly!
Discoveries of a gluten free, sugar free, vegan foodie. Read More…