Raw food can heal, taste great

MILLBROOK — Can raw food really taste good? Quite honestly, the answer to that question was provided in the form of a chocolate cake and a cashew cheese spread on carrot crackers at the Millbrook Library last week — proving that yes, raw food is not just good, but absolutely delicious. That was the consensus at the EASY*FUN*RAW presentation on Thursday, April 7. 

The presentation was given by professor Johanna Sophia. It was a “non-cooking” lesson that included the taste testing of two dishes that were completely raw, organic and gluten-free.

Sophia talked about the discovery of the Hunza Valley, who live extraordinarily long lives in the region of northern Pakistan, she said. This longevity is considered to be due to their lifestyle and diet: raw, natural and almost completely vegetarian, she said.  Some of them have been documented as living to the age of 120 — and older.

Sophia, who has taught at both Columbia and Yale universities, is well versed in the subject of living well on raw foods, a practice she and her family have long adhered to. She came with a food processor, raw foods and an energetic approach to eating. Having suffered a stroke several years ago, she feels she understands the need for good nutrition now more than ever.

After explaining her reasons for promoting an all-raw diet, she went on to talk about the need for sustainable eating and planting for the good of the planet. Food, she said, should be a celebration of life and used to produce new cells for sustaining life. To do so, one needs to start with foods that are alive. This includes most fresh fruits and vegetables. Black lentil sprouts were passed around and the general consensus was, “Wow, these are good.”

She then made a chocolate cake and a cashew cheese that was not unlike hummus, but a little more spicy. The cake, when mixed and chilled, was reminiscent of a really good chocolate ganache.

Sophia is the owner of Johanna’s Raw Foods in Pine Plains, advertised as selling gluten-free, raw, vegan, organic grab ‘n’ go delicacies. She runs the store with her children. They are currently looking to enlarge their business and maybe out-source some of the production so they can market more products. The business is labor-intensive, and also expensive, Sophia said. Top quality foods, nuts, seeds, grains, vegetables and fruits are not always easy to obtain, nor are they always fresh — adding to the cost. 

About 15 people, young and not so young, attended the program, which was just one of many the Millbrook Library hosts for the Adult Programs, with Director of Adult Services Diana Bontecou. 

How many of the attendees will switch to eating raw? It’s hard to say. When asked what their favorite comfort foods are, most people mentioned foods that are not easily imagined eaten cold or barely warm, such as pasta or eggplant parmigiana. But for reasons of health and longevity, some may become converts. 

Sophia teaches courses and offers a certification program for those who are interested. She also coaches those who want to make the transition from cooked to raw foods.

For more information about the raw foods initiative, Sophia can be reached at 518-795-5030. For more information about the adult programs at the library, which are free and open to the public, call 845-677-3611.