Raw Food with Christopher Slawson

Christopher Slawson.JPG
Carol Blonder
Christopher Slawson

The raw food enthusiasts that have crossed my path in the past were just too evangelical for me to take in. I had respect for the food they prepared, it was interesting and tasty, but not compelling enough for me to aspire to in my own kitchen. I was willing to add a wheatgrass juice or seaweed salad to my diet, but not give up perfectly roasted anything.

Beyond vegan and vegetarian lifestyles, raw food devotees consume "living" food; vegetables, fruits, nuts, sprouted grains and legumes, and super foods like spirulina, seaweed and goji berries, never heated above 115 F. The simple health benefit in eating raw is the intact delivery of nutrients and enzymes to the body that are easily broken down in digestion and used for energy. Energy food, nutrient dense food, healing food were all descriptions I had heard or read. Then I met Chris Slawson a graduate of ASU and chef-owner of Christopher's Kitchen in Palm Beach Gardens Florida, who added the descriptive sexy food to the list. Now that caught my attention.

After the jump: eating raw and a recipe for chilled coconut curry thai soup.

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Carol Blonder
seaweed salad-Christopher's Kitchen

Slawson grew up in Oregon and Hawaii, in a creative and health conscious environment. You know, the kid whose vegetarian family refrigerator housed the weird stuff. After graduating from ASU with a degree in business, Slawson moved to California, worked in commercial real estate and surfed. He switched to a raw food lifestyle "cold turkey" after experiencing the benefit of increased energy from trying raw meals. "Volunteering" ( aka work with no pay) at Terra Bella (now closed) in Redondo Beach he began to recognize making this food is what he loved.

Slawson quit real estate and continued to study the science of food and its effect on the body. He learned his "un-cooking" craft at Euphoria Loves Rawvolution in Santa Monica and Pure Food and Wine with Matthew Kenney in NYC. Moving to Florida to be close to family, he worked as a personal chef and caterer specializing with a raw menu. Encouraged and inspired by client feed- back, in January he opened Christopher's Kitchen.

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Carol Blonder
dehydrator
On my recent visit, the restaurant was filled not only with athletic body types but families with kids eagerly chowing down on raw food tacos and pizza. For first time raw food customers, Christopher recommends starting off with juices and salads. His favorite ingredients are locally grown fresh herbs and a wide variety of sprouts.

His focus on ingredients use, integrity of the dish, eye appealing presentations and creation of outstanding flavor combinations make the diner forget they are eating something out of their norm. Bottom line, food has to be delicious, and our meal of sprouted flax chips and guac, sea vegetable salad, followed by a sampling of desserts made with imported Bali chocolate, was.

Juicers, commercial blenders, food processors and dehydrators make up the equipment in a raw food kitchen. Preparing the food is labor intensive and sourcing organic and superfood ingredients expensive. Christopher notes, "It is a challenge to be creative with food and not use the element of heat."

What does he say to people who claim vegan, vegetarian and raw food enthusiasts are full of it? "Like red states and blue states in politics, there are different worlds of cooking. It is hard to convince someone who is passionate about how they cook and the ingredients they believe in otherwise." was his calm reply.

coconut curry soup.JPG
courtesy of Christopher's Kitchen
chilled coconut curry thai soup
Chilled Coconut Curry Thai Soup

In a vita mix blender
All organic ingredients

¼ cup fresh lemon
¼ cup fresh lime juice
2 tablespoon tamari
1 cup fresh carrot juice
1 cup chopped tomato
3 cups coconut water
2 cups coconut meat
7 pitted medjool dates
½ jalapeno
1 tablespoon curry powder
1 small handful fresh cilantro
3 inch piece fresh ginger
2 tablespoons hemp seeds
1 tablespoon flax oil
1/4 cup unrefined olive oil
pink himalayan sea salt to taste

Blend in a vita mix until smooth

Garnish with fresh red pepper, cilantro, avocado, black sesame seeds and dulse powder




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10 comments
Revend
Revend

I am so happy to read this blog. It is very informative. I love to eat raw food. It is my favorite food. It is a nice food idea and i will make it soon. Great sharing.

RIP
RIP

His new place is already on the rocks. It won't be long till it's closed; go back to real estate Chris.

Kids Behealthy
Kids Behealthy

There are many chefs these days that specialized in raw food health diets. This is such a great thing because it only means that growing number of individuals are into a healthy eating.

Sfkinney
Sfkinney

p.s. what is dulse powder?

Sfkinney
Sfkinney

Hi Carol!We were recently on a SeaDream cruise that featured a raw foods chef from west palm, I wonder if they work together......I had coconut curry soup that she made that was out of this world but it had  no sesame seeds.  I plan to try this recipie.  I am totally with you that elements will be incorporated in my diet but I am not giving up BBQ!..  As Bill says, everyting in moderation, including moderation.  Very good article, love reading your stuff!xxxxxoooo

Carol
Carol

I don't believe Christopher works in partnership any other chef- there are a few raw restaurants in the area. Dulse powder is dried and ground red seaweed. The seaweed can be eaten raw, roasted,  or dried- mostly I see it in the powder form used as a condiment for its slightly salty flavor.  Bon Appetit!

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