Australia's First Raw Food Chef
Celebrates New Book: Living Food Recipes For Energy, Beauty and Longevity

February 25, 2004 --Not a quick diet or weight-loss plan (although this is apparently a side benefit). Following the likes of Woody Harrelson, Demi Moore and other proponents of the Raw Food diet.

Living Foods as they are preferred to be called (makes you think you are less like a rabbit or cow) and made up of foods that have not been cooked. The idea is that the living enzymes found naturally in raw foods assist in the digestive process. Without these enzymes (as in cooked foods) our bodies have to produce these enzymes and this takes a lot of energy.

“Boundless energy, less sleep, clear thinking, better skin, shiny hair, no more colds or flu symptoms.” are all the by-products of Living Foods according to Paul Benhaim.

Sounds easy- save yourself all that washing up, energy for your cooker, throw away your toaster and even your kettle. What favourite dish will you be missing? Apparently none.

Living foods are not carrots and celery sticks, but Thai Curry, Butternut Noodles, Lasagna, Spaghetti, Chocolate Cakes and soups are all on the menu board! Herbs and spices take on a whole new taste when used raw with Paul’s expert advice and experience at hand.

Move over Jamie Oliver.

Butternut Noodle Curry
1 small butternut squash (pumpkin)
1 ½ cups fresh coriander
1 tbsp pine nuts
1 tbsp curry powder
1 avocado
2 sticks celery
2 tbsp currants, soaked
1 small papaya (paw paw)
1 mango
2 large carrots
Corn from one cob
1 large tomato
½ red pepper (capsicum)
1lime, juiced
1 tsp onion, diced
Garlic chives, pine nuts and currants (soaked) for topping
Peel and deseed pumpkin. Turn into noodles using Spiral Slicer
garnishing machine* Dice celery, papaya, mango, carrot, corn, tomato, pepper, onion. Mix, and add half this mix to blender. Set aside remaining vegetables. Add pine nuts, avocado, curry powder, currants and lime juice to the mix. Blend sauce until smooth. Chop coriander and add to sauce. Place noodles on serving dish#. Pour remaining mixed vegetables on top. Pour sauce on top of that. Decorate with pine nuts, chives and currants. Serve as is or with a dark green salad. From: Living Food Recipes For Energy, Beauty and Longevity, ISBN: 0-9751482-1-4
Available from www.alivefoods.com

Thai Curry
Curry
¼ cup red pepper or mild chilli, diced 2-3cm
¼ cup cauliflower, finely grated
¼ cup broccoli, grated
1 tbsp sweet potato, diced 1-2cm
1 cup kale or other greens, chopped
1 carrot, grated
1 tbsp currants, soaked
Sauce
2 cup fresh coconut meat and water OR
½ coconut, juiced (add 2 tbsp water to produce this coconut milk) OR
4 tbsp Dried coconut
¼ cup non-dairy milk
1 small parsnip, juiced
2 tsp lime juice
1 Kafi r lime leaf (optional)
1 tsp ginger juice
1 four inch piece of fresh or 1 tsp dried lemon grass
1 tsp cumin or/ and ½ tsp freshly ground coriander
1 small mild chilli, chopped fi nely or to taste
1 bunch fresh coriander to taste
1 radish for decoration

Blend all sauce ingredients together. Mix all curry ingredients in a large serving bowl. Cover with sauce. Add chilli, corainder and radish to taste. From: Living Food Recipes For Energy, Beauty and Longevity, ISBN: 0-9751482-1-4
Available from www.alivefoods.com

Lemon ‘Meringuè’
1 avocado, flesh of
½ to 1 tbsp macadamia or almond butter
½ whole lemon
3 fresh dates or 4 dried dates, soaked
½ tbsp maple syrup
Hemp nut or poppy seed topping (optional)
Blend thoroughly until smooth. Serve garnished with thin half slice of lemon and sprinkle of hemp nut or poppy seed.

From: Living Food Recipes For Energy, Beauty and Longevity, ISBN: 0-9751482-1-4
Available from www.alivefoods.com

See also An Introduction to Living Food Recipes by Paul Benhaim