trufflesRaw and living food also known as Spa Cuisine is the way of eating that many celebrities, health gurus, fitness coaches, body builders are integrating into the lives for health and vitality.

Getting back to true, natural health is about preserving the energy of one’s body which is accomplished by preserving its vitamins, enzymes and growing much needed “friendly bacteria” to aid the complete digestion of food. Eating only cooked food and processed food is our biggest addiction and could be detrimental to long term health.

Raw food is not only raw carrot and celery sticks but delicious gourmet foods that have been marinated or massaged in olive oil, apple cider vinegar and lemon juice. Raw seeds and nuts are germinated and sprouted to release their inherent enzymes before they are used in recipes. Sprouting them makes them tender and digestible.

This form of cuisine is vegan, and suitable for people needing to be on Gluten /casein free diet, Specific carbohydrate diet (SCD) or the Gut and psychology syndrome (GAPS) and Kosher as well.

In raw and living food we use REAL organic fresh vegetables and fruits, seeds and nuts. For example a raw lasagna dish is made from thinly sliced Zucchini to replace the wheat lasagna sheets, and we make macadamia nut or cashew nut cheese, sundried tomato marinara sauce with basil pesto sauce.

One feels alive and satiated with small amounts of this type of food. Thus you maintain your weight and tone your body. Contrary to popular belief we can build musculature on green-leafy food as observed in gorillas, giraffes and elephants.

Of course we can also have raw desserts using agave syrup, palm sugar, or low glycemic coconut flower nectar or plant based sweeteners like Stevia and Xylithol if one is diabetic. Desserts with raw cocoa give us a rich source of anti-oxidants, calcium and magnesium. Such nutrients in roasted cocoa become less bio-available for the body.

Nori rolls
SOL Wellness is the leading centre in HK providing lessons for helpers and employers on how to prepare such food. However, more importantly Joyce and Chan teach how to create flavours, how to find ingredients, using local seasonal produce. The lessons emphasize the nutritional benefits of each ingredient.