How do you make maki rolls and dolma (stuffed grape leaves) without rice? This was the question I asked Chad Sarno, the chef at SAF Organic Bistro and Martini Bar, Istanbul’s only raw food restaurant, as a tray of starters arrived at our table.
Healthy eating is not a new concept and the raw food movement is not recent; humans were eating raw before the discovery of fire and, especially in the last two centuries, advocates have espoused the advantages of raw, vegan and living food diets.
Strict raw and living food adherents stick to a diet free of animal and dairy products and will not eat anything heated above 48 degrees C. They believe that cooking food destroys the enzymes that help humans to digest. The logic is: if we eat food that is already enzyme-filled, our body has more energy for other important functions, like breaking down toxins and repelling sicknesses. Other benefits of a raw food diet, according to Chef Sarno, include having more energy, fewer diseases, a more youthful appearance and heightened consciousness and clarity.
These benefits were also discovered by Ersin Pamuksüzer after he went through a detoxification program at Shivasom, the famed retreat in Thailand. Mr Pamuksüzer was a successful Turkish businessman and on his return to Turkey, he established The Life Company (www.thelifeco.com) to share these principles.
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