I met Raw Food Chef Karen Hall in Nicaragua at a Gracious Living Raw Food Surf Yoga Retreat. Karen had been on a world tour for 20 months seeking out places to enhance, stretch, flex, and expand her healthy living and raw food knowledge. Somehow I wasn’t terribly surprised when I learned of her previous career as a Surface Miner Operator in the Pilbara region of outback Western Australia. She is intense, passionate, organized, creative, and highly detailed.
“The money was great but the conditions were extreme and my health was deteriorating at a rapid rate. I decided I was going to do something worthwhile with the money I earned and re-educate myself for a healthier way of life. I had studied naturopathy over the years but decided to simplify. Common sense told me to start with what nature provides. Raw food just made sense!”
Pasta with Marinated Mushroom, Arugala, Sunflower Sprout Salad/Chamomile Lemon Tart
LL: Why Raw Food?
KH: The benefit of raw food comes in its high nutrient density. The optimum is raw organic but fresh produce is the next best thing. Cooking food denatures the molecular structure of the food. When you eat a nutrient dense meal your body digests it easier, you don’t suffer from heaviness, bloating or tiredness noticeable after eating cooked foods. Energy levels are higher and a greater sense of well being lightness and happiness is evident. In a short amount of time you start to eat less and food even becomes less of a focal point as your body is getting what it needs.
Portobello Mushroom Picatta with Rosemary Mashed Jicama, Green Olives & Lemon Butter/’The Alice’ A Macadamia Pastry, Raspberry Rose Mousse, Chamomile Whip, Lemon Curd, Blueberry Cream and Pistachio Dust.
LL: What would be the perfect ‘Office’ for your new career?
KH: The perfect office for my job would be a retreat in an rural landscape or an exotic surf beach surrounded by beautiful vibrant food gardens. An open kitchen stocked from the crops, an array of herbs, spices and kitchen gadgetry with which to create artfully presented, delicious, energizing dishes. I would say no to opening my own restaurant as I prefer the intimacy of retreats. I enjoy interacting with clients, sharing information, food, recipes, and learning together. I also enjoy workshops and consulting.
Smoked Shitake Dragon Roll with Wilted Spinach, Wasabi, Yuzu Tamari/Walnut Sage Pattie with Cumin Mustard Nut Cheese, Caramelized Onion, Sour Cream & Red Chilli Jam
LL: What kitchen tool would you find it hard to live without? And what are your must have ingredients?
KH: I have often thought that if I was stranded on a desert island I could not go without my salad spinner. There is nothing worse for me than a salad dripping with water. Must have ingredients include: salt, coconut oil, tamaric, balsamic vinegar, sundried tomatoes, ginger, vanilla, maple syrup, nuts, dates, nutritional yeast, fresh herbs and spices, and the freshest produce available.
Herb Soft Nut Cheese with Arugula & Apple Salad/Sweet Maple Pancakes with Strawberries & Banana
LL: Do you have any travel and life changing tips to share with Wanderlust and Lipstick readers?
KH: Get out of your head and into your heart. If there is something you really want to learn, look for the best in that particular field, spend the money, and educate yourself because you are worth it!
A Super Food Recipe from Raw Food Chef Karen Hall: Chia Seed Pudding
1/4 cup Chia Seeds
1 Banana
1 cup Coconut Milk with 2 tsp Coconut Oil
or
1 cup Almond Milk
Dash of Vanilla
Pinch of Salt
Blend banana, liquids and salt. Mix in a bowl with chia seeds. Tasta and adjust if necessary. Place in Refridgerator for 15 minutes. Stir mixture again. Sit for 10 more minutes then pour into glasses before fully set. Top with a small layer of coconut cream and a fresh fruit or pureed mango and fresh fruit. You can also top with a little crushed nut, goji berries or cacao nibs. Whatever takes your fancy and looks good together. Try the same base recipe using cashew chai cream, coconut cream or coconut yoghurt.
Cheers!
Look in, look out, and follow the light! ~Louise
To contact Karen Hall e-mail her here: [email protected]
All Photography ©Karen Hall, enhanced by Louise Lakier Photography
The Walnut Sage Pattie and the Pasta with Marinated Mushrooms are Raw Food Chef Karen Hall’s original recipes
All other recipes are Matthew Kenney Cuisine creations