Home' The Canberra Times : Chronicle 14-01-2014 Contents THE CHRONICLE, Tuesday, January 14 2014 - 4
CHALK ART MURAL * CANBERRA REPTILE ZOO DISPLAY * GIGANTIC SAND SCULPTURE
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COOKING WITH MARK OLIVE * EXHIBITION TALKS * MOVE IT MOB STYLE DEADLY HIP HOP
DAY 26 JANUARY
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V Spot cafe owner Chrissie Wittich with raw food zoodles -- zucchini noodle with avocado and
kale pesto and a snickers raw cake.
Picture: Elesa Kurtz
A GROWING number of eateries across
Canberra are catering for an increasing interest
in raw food.
Vegetarian cafe V-Spot opened its doors in
Civic in mid-September, with a number of
vegan, gluten-free and raw food options.
Owner Chrissie Wittich said raw food, which
consists of uncooked or minimally-cooked
unprocessed food, didn't have to be as bland as
it might sound.
"Today we have carroodles, carrot spiraled
into what looks like noodles with a cheese'
sauce made from soaked cashew nuts," she said
"We've had raw food dinners and raw food
high teas and they have been increasingly
popular...they have sold out. We'll be doing
more of those this year and will introduce more
raw food items into the general menu."
Ms Wittich's store filled a growing demand
for healthier, less-processed meal options in
Canberra -- which have come a long way from
her earlier days in hospitality.
"I just thought there was nowhere in the city
that was exclusively vegetarian -- there are a few
fantastic Asian places but nothing else in the
city," she said.
"I did an apprenticeship in cooking at the
Tower Restaurant. In those days there weren't
many vegetarians, maybe three to four a month.
All you ever got was a double serve of
vegetables. People are so much more aware
about their diet and nutrition."
Dubbed the raw food movement, raw eating
has becoming increasingly popular of late.
Principles of Health's Stella Ashton, who is
involved in running raw food classes in
Canberra, said there was an increasing interest
in raw food in the capital as people became more
aware of their health.
"People are much more aware of their health
and many try to feel better [by] going raw or
going partly raw or vegan," she said.
However, Ms Ashton said individuals did not
necessarily need to go completely raw to benefit.
"You can have some cooked food with that as
well," she said. "There's a huge variety. We
make ice cream, pies, biscuits, bread and
crackers. It's simply a different way of preparing
Sweet Bones co-owner Emily Brindley,
formerly a raw food chef at Organic Energy in
Griffith, said there seemed to be growing
curiosity in raw food items, including those sold
at the Lonsdale Street Traders store.
"We offer a lot of raw food options, raw
cheesecake and also lots of odd specials, green
smoothies, drinking coconuts and juices and
there's always a plethora of salads," she said.
"A lot of people are intrigued by our green
smoothie. It's probably the most popular item
people are falling in love with."
Mrs Brindley said raw food meals had come
a long way from the bland raw potato salad she
learnt to cook while attending culinary school
more than 10 years ago.
"I think more people are willing to try
alternative ways of keeping fit and healthy. It's
great people can keep an open mind and try
different foods and eat for their health," she said.
Ms Wittich agreed.
"Come in and have a slice of our raw cake or
one of our bliss balls -- if you don't like it we'll
give you your money back," she said.
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