The benefits of eating raw food has been known for centuries however there is a heightened focus in our modern world to nourish the body as much as possible to protect against illness and reduce ageing. There is also a huge focus on dairy-free and gluten-free food options, this is the perfect solution! Raw Food restaurants are popping up all over london and we got to meet Asa Maria Bjornsdotti, the director of YUUGA Kemistri, a new lifestyle brand offering raw food cooking classes made easy, yuuga yoga and holistic retreats!
Asa is born in Iceland but has as today lived in five different countries and travelled to at least 30 different countries since she first went from Iceland in 1986, which is the same year she became Vegetarian. Since she was a child she didn’t like either the taste or the texture of meat but it wasn´t before she started living on her own that she discovered that the body doesn´t need meat in order to survive as she was made to believe in her upbringing.In her own words: I truly believe that Food is your Medicine“.
We attended one of Asa’s Mexican Fiesta Raw Food Cooking Classes, she give It’s Rude To Stare tips on Raw Food while we asked her our favorite question.
What was the last thing that made you stop and stare?
Asa- “A man sitting in his car in a parking space singing out loud opera 😀 , very nice, it brought a smile to my face “
“The term Raw Food, normally refers to food free from animal products that hasn ́t been cooked, treated or processed in any way above critical temperature 105-115 degrees Fahrenheit. When food is heated higher it starts to denature the nutrients and the enzymes.”
“Enzymes are made up of proteins and play a vital role in our body, including supporting the digestive system and helping to transport the nutrients to its place around the body. We have enzymes that our body produces and we also get enzymes from our food. It is therefore vital to have food that has the enzymes intact to make it easier for the body to digest the food we eat.”
The workshop lasts around 2 hours with an introduction, practical raw food making and then a sit down tasting session with everyone at the end. After learning key facts on the benefits of raw food, we learned set out to make a selection of mini summer dishes, the perfect ensemble for a summer BBQ. We made a cucumber and lime soup, chilli con queso, mango and tomato salsa, sour cream dressing and hot chocolate chilli cake.
I find most cooking courses are really enjoyable but I never manage to make anything afterwards and raw food cooking often involves owning an expensive dehydrator and having excessive time however Asa has taken on a modern practical approach with life skills you can take straight to the kitchen. I already use a few of the products which were recommended and have made the cucumber and lime soup twice! This is the perfect cooking class to choose if you want to start including more raw food into your diet ad increase your health awareness. You will receive an email after the class with all the recipes! I wanted to share the recipe for the soup.
Cucumber and lime soup
3 – 4 Celery stalks, juiced if possible 1 Cucumber, juiced if possible
Juice of 1 fresh lime
Handful fresh Coriander
Pinch Himalaya salt
2 tsp Cumin
1 tsp Tamari sauce or as desired 1 cup filtered Water
Blend well in a high speed blender, juice the celery and cucumber first in a juicer if possible. Add some garish on top before serving. The soup can also be presented in a high glass with some ice as refreshment, between meals or as a cold summer soup. Top with Cream Fresh see recipe
For Bookings please contact Asa directly firstname.lastname@example.org