Awesome Rawsome

Carrot Spaghetti

Carrot Spaghetti - Credit: Archant

Life Food Editor SUSAN CLARK shares her pick of the best foodie treats on offer in Somerset

If YOU’VE not had a single whiff of this summer’s biggest food trend then you’ve not been paying attention to either the cookbook that’s topped the bestsellers’ list for weeks - Deliciously Ella - or her fellow food bloggers who collectively dictate what you’ll find on the shelves of your local deli or supermarket this summer.

Raw Food – or No Cook Cooking – is not only a key summer trend, it’s one your body will thank you for as it has emerged from the world of natural health and good nutrition.

I spent over a decade writing exclusively about natural health and so what I can see here is a new, second generation wave of cooks, chefs and food bloggers discovering the themes we were exploring back then – I am referring, of course to the ‘free from’ themes such as gluten free, dairy free and sugar free.

Back in the day, I must admit, this could all be a little bit dry and dull. Yes, it was good for you and yes, you would often tuck reluctantly into your ‘free from’ meal whilst looking longingly at the celebration of gluten, dairy and sugar your partner was tucking into.

Happily, those days are gone and healthy eating has been revolutionised, not least thanks to that wondrous device called the Spirulizer. It may come in different shapes and sizes (I like the one below because there’s no danger of a Spirulized finger tip in your carrot & courgette) but they all do the same thing which is to elevate the humble vegetable to a spirulized thing of great beauty.

I can’t think of a single better way to improve the appeal of a raw carrot salad than to spirulize it and then serve tossed with seeds (various) toasted in fiery Morrocan spices and drizzled with a little world class olive oil. Try it, serve it and see for yourself.

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And if you think being rawsome means having to give up on delicious summer treats and no more toffee banoffee for you then think again because you can buy a whole range of decadent raw cakes and other goodies from Bristol-based or do what I am going to do and book an introductory course this month with the Raw Chef & Health Educator, Anna Middleton, who is the brains behind rawsome.

See you there!

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