Guest Post by Deborah Sax
If I was limited to just a few adjectives to describe the energy and spirit conveyed by our stunning teacher it would be: Love, Vitality, Intuition, Passion and Charisma. Taught by none other than the owner of Omar’s Rawtopia restaurant in Salt Lake City, Omar exuded his moniker “Peace through food” in his messaging on the topic of seasonal, organic, live, raw food. His place has been running strong almost 9 years! Check them out at 2148 Highland Drive or on the web at: Omar’s Rawtopia They are a great place to visit even in the winter for naturally warming foods like miso soup and use of ingredients like ginger! Raw food is incredibly flexible and with just a few primary ingredients (nuts, seeds, vegetables & fruits) together with a smattering of spices, one can create the most vibrant, spontaneous nutritious and delicious meals!
The class was taught over two weeks. The first week was primarily lecture with a lot of ad lib sharing of recipes and a demo of a yummy nutritious smoothie. He urged us to come hungry the following week for a raw food feast!
Omar is a believer in principles to live by. He emphasized concepts about eating raw, such as the value of organic topsoil as the primary component needed for richly mineralized and nourishing foods. Who knew that “seeds are the power of the fruit”? In his spirited way, Omar encouraged the class to not “partake in seedless”. Meaning seedless: grapes, watermelon, navel oranges…..seeds are good for us and many hybridized fruits do not have them. We spoke on sustainable farming vs. factory farming, lead poisoning from soil (think Park City and mining towns), water (preferably reverse osmosis/filtered) , eating raw cultured butter from grass fed cows and being an “Observer of our own minds”. A major element in eating Raw: Enzymes! Enzymes are described as the key element of life. Minerals, vitamins and hormones cannot function without enzymes. Tragically enzymes are killed at temperatures over 118 ° F. Turns out our DNA loves exercise too and is additionally detoxifying for our bodies and our minds.
We received instruction on soaking various foods – from Chia to Walnuts. There are many resources available online but the take away is to rinse/soak and change water daily. Soaking removes phytic acid which can compete with important minerals in the intestinal tract and block their absorption.
Chia, the ancient supergrain is the highest known whole food source of Omega-3’s found in nature (3.5 ounces has as much Omega 3 as 28 oz of Atlantic Salmon). Read more about Chia here. There are all kinds of cereals, puddings and yogurts that can be made with Chia/Nuts and Fruits. We also covered the value of Chlorophyll, emphasizing eating whole leaf and not baby leaf greens for optimal chlorophyll. Omar loves Dandelion and makes a killer Dandelion appetizer, check it out at his restaurant!
The second week we enjoyed a full dinner meal prepared by Omar and his helper, talented silk screen clothing designer, Shani Solomon (www.solomana.com) . Our menu was as follows:
- Chocolate Pudding
- Carrot Cake
- Bean Burrito
All foods were prepared from using the freshest organic whole food ingredients. He used a combination of a
Vitamix blender and a food processor that evening to prepare the meal.
I’m delighted to share the recipe for the Chocolate pudding with you! Everything else is top secret and you’ll have to either take another class (which he’ll be offering more of soon); or visit his restaurant!
- 1 tsp vanilla bean powder (can be purchased at Whole Foods)
- 2TBSP coconut butter
- 1C soaked cashews
- 1C powdered Cacao
- ½-1/3 C Honey (adjust for sweetness)
- 3 ripe avocados
- Sprinkle of sea salt
- Place all ingredients in a high powered blender such as a Vitamix or a Blendtec. Blend and stir a few minutes allowing all ingredients to be incorporated. Serve!
- Optionally, add chia or hemp seeds to increase the fiber content.