I wasn’t sure what to expect when my daughter Anna told me she would be a “cook” at an all-raw restaurant.
“It was as if I’d never been a cook before,” she said. “I had to learn a whole new way to prepare food.”
Since nothing is cooked, there are no ovens, no stove tops, no deep fryers, and no microwaves. I assumed this meant the restaurant only served salads with lots of sprouts and raw nuts. I learned a few things when I visited The Present Moment Cafe a few months ago, and I was pleasantly surprised.
Anna ordered for us. We started with a Caesar salad with a dressing made from celery, dates, and other raw seasonings. Then we enjoyed hummus made from ground cashews.
Both were delicious. Anna ordered the lunch variety platter for us. We chose burritos, sushi, and pesto pasta. Unbelievable would be how to describe each of these raw, vegetarian, vegan delights. In fact, even with three of us eating from the platter, we had difficulty eating all the selections.
The Present Moment Cafe published a book this past year with beautiful photos of their offerings and recipes. Handmade in the Present Moment is available on Create Space. Owner Yvette Schindler also provides the story of how the cafe made its way into the present moment.
When she opened the restaurant in 2006, only a few existed in northeast Florida, but now there are a sprinkling of raw restaurants sprinkled throughout Florida. To find out if there’s a raw restaurant near you, visit the Directory of Raw Food establishments. They list restaurants in all fifty states and around the world.
The philosophy behind the movement is based on the belief that when food is raised above a temperature of 118 degrees Fahrenheit, it causes chemical changes that create acidic toxins. Visit www.rawfoodlife.com for more information and many links to resource and reference materials.
Am I going to change my diet to only eating raw foods? Not in the present moment, but I don’t rule out the benefits of incorporating the philosophy inherent in the practice to some extent in my diet.
I’m always in awe of the pioneers, and Yvette Schindler and her crew of supporters and staffers certainly qualify in that category. I’m happy my daughter works in a place where thoughtful consideration is taken with each dish. The restaurant itself is a testament to the peaceful attitude of staff and customers.
And as always, I support any effort to live a lighter life on this earth we inherited.
Do you have any experience with eating or preparing raw foods?