In
the same way that food can harm our body, food can heal as well. And in the
path towards self-improvement/enlightenment, healing can be found in the way of the raw.
To
help us first understand the importance of eating raw, raw food gourmet chef
and lifestyle coach Mona Lisa Neuboeck introduces the concept of “the life
force” to an intimate media group. The life force is loosely defined as the “live
enzymes and nutrients” that are naturally present in fruits, roots and
vegetables. Though our bodies already have enzymes to help specifically with
metabolism, live foods lend an extra hand by essentially digesting themselves.
Once
raw food is digested, the body is able to absorb 100 percent of its goodness
unlike the measly 20 percent which is left after conventional cooking. With
conventional cooking, what we have may be a tasty dish, but it is a lifeless
one. The body will also need to work double time to digest cooked food. (Note:
a piece of steak takes up to four days to digest, essentially rotting inside
the intestines, whereas fruits and vegetables are out of the body in just 12
hours.)
Though
eating raw food and becoming vegetarians have their good points, the overriding
thought on everyone’s carnivorous minds is “How could I turn vegan? Healthy
food rarely tastes good!” Chef Mona Lisa, reading our hesitant and begrudging
faces, spends no time enchanting us with the yummy possibilities of raw food.
She even goes so far as to say that raw cuisine can be as flavorful and
healthier than the gourmet dishes that we enjoy in five-star restaurants – and
we can make them ourselves!
Mona
Lisa shows us how and pulls out from behind the counter her weapons of choice:
a knife, a high-powered blender and a juicer. Chef
Mona Lisa whips up first the grapefruit ginger blast smoothie, which she shares
is her and her partner’s favorite breakfast drink. Compact with vitamins and
nutrients, the grapefruit ginger blast is said to cure even the most intense of
hangovers. To make the beautiful fruit blend, she chucks in a few pieces of
ginger, grapefruit, lemon zest, apples, vanilla beans, bananas for that yogurt
texture, cayenne pepper, which aids in fat metabolism, and ice into the
high-powered blender. And after a few good seconds, what we have is a light,
frothy citrus medley that can wake up any tired body and palate.
As
we flip through the handouts that Angelo Songco, the marketing and business
development head of Sugarleaf restaurant, distributed beforehand, Mona Lisa is
quick to share that there is so much room to experiment with flavors when “cooking”
with raw food, which is why one shouldn’t be too stringent with measurements. “Close
the handouts, have fun and rely on your taste buds,” she instructs.
Apart
from blending and juicing, raw food cuisine also entails a lot of marinating.
One has the flexibility to prepare food ahead of time, even a day or two. Mona
Lisa brings to the table her delightful dishes which she prepared the day
before – a lovely pesto and tomato “raw-violi,” baby bok choy shitake un-stir
fry and raw daikon un-fried rice.
The
raw-violi is Mona Lisa’s interpretation of the Italian favorite but instead of
pasta, pesto paste and sun dried tomatoes are sandwiched between thin slices of
cucumber. Drizzled with golden extra virgin olive oil, the raw-violi makes a
beautiful entrée.
The
baby bok choy with shitake mushrooms and the daikon un-fried rice, on the other
hand, satiate the Filipino palate for something more “substantial.” Visually,
the bok choy resembles beef and broccoli but one cannot mistake the taste. A
little sweet, a little sour but undoubtedly satisfying, the explosion of fresh
flavors reverberate on the taste buds. The daikon un-fried rice, made from
turnips and daikon, which tastes likecoconut meat after it's been squeezed
of its juices, complements the “meaty” viand.
To
end the meal on a sweet note, we relish a comforting slice of the sweet potato
mocha torte pie topped with dark, cacao chips and dried blueberries. “I can eat
this forever!” we all exclaim. Desserts, undoubtedly, is where the strength of
raw food lies.
Mona
Lisa and Angelo understand that it might be a tall order for some Filipinos to
quit cold turkey on our favorite lechon and sisig. But even for
the most hardcore meat-eaters, turning vegan is possible. Take for example,
Mona Lisa. This renowned raw food chef ironically hails from a long line of
famous Innsbruck butchers in Austria. From being surrounded by beef to becoming
anti-meat, Mona Lisa proves that despite a carnivorous upbringing, it’s never
too late to start eating healthy.
Whether
you decide to turn vegetarian or remain a carnivore, what is important, Chef
Mona Lisa says, is that we lessen our consumption of food filled with empty
calories, preservatives and health-sabotaging substances and try to incorporate
more raw food into our diet. Living life starts with eating right.
For
more information on how to join the Raw Food Workshop, email
angelo@sugarleafph.com or call 0917 8039055. You
may also visit Sugarleaf at the MEDICard Lifestyle Center at 51 Paseo de Roxas
corner Sen. Gil Puyat Avenue, Urdaneta Village, Makati City
First published in PeopleAsia magazine.
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