The Spring issue of Funky Raw is out now, it’s a bumper 44 page issue with all the usual news, reviews, recipes, wild food, poetry, plus articles on permaculture, shamanism, training and lots more. Available as a printed magazine or download.
To give you a taster, here is my raw food resource guide to London: cafes, restaurants, shops and markets. You can download it as a PDF (762kb) or click the map below to enlarge.
If you have any updates or anything to add, please leave a comment. I already have one update: Wholefoods Market (Kensington) are now selling flax crackers, onion coriander & leek bread, raw vegan cheesecake, chocolate orange and cinnamon cake and raw chocolate supplied by Dragonfly Wholefoods.
May 2nd, 2009
Spring is here and the wild greens are back! It’s been a particularly bad winter for wild greens which makes it even more exciting to go forraging again. In the last week I’ve been picking garlic mustard, wild garlic, wild leek, dandelion, plantain, sow thistle, sheep’s sorrel, chickweed, hawthorn leaves and possibly more.
Here’s a photo I took of some sheep’s sorrel. It’s got a strong lemony taste. It’s not good to eat in large amounts due to it’s high oxalic acid content, but because of it’s strong flavour you usually only want to use it in small amounts mixed into a salad.
March 28th, 2009
In the news today, doctors calling for chocolate to be taxed like alcohol and tobacco to tackle increasing obesity levels. Of course the answer is simple, they just need to switch to healthy chocolate. And eat a healthy diet and do a bit more exercise.
March 13th, 2009
I made this for dinner and it was delicious and fairly simple to make:
Finely chop a piece of leek (about 20g) and tear up some fresh coriander leaves and marinade them in lemon juice and flax oil. (If you don’t have leek, I’m sure onion would work just as well.)
Slice some mushrooms and mix them in well.
In a seed grinder (or blender) grind a couple of handfuls of pine nuts. Then add a handful of coriander and a little water and grind until smooth. Mix this in with the mushrooms and it’s ready to eat.
January 6th, 2009
My partner Jolita is a massage therapist and she has now started offering massage and healing from our home here in Walthamstow, East London so I thought I’d let you all know about it. Jolita does three different types of massage: Chavutti Thirumal, Deep tissue Swedish and Thai Yoga Massage.
Chavutti Thirumal (Indian Rope Massage)
This is an ancient Indian massage which originally comes from Kerala. The masseur holds on to a rope for balance while using one foot to give the massage with long sweeping strokes from the toes to the head. I’ve had this massage and it is very relaxing, recommended for a unique experience. 1 and a half hour massage: £60
Swedish Deep Tissue Massage
Harder or lighter pressure can be used depending on the clients wish. Wonderful way to relax and feel invigorated at the same time.
45 mins: £30
1 hour: £40
1 ½ hours: £55
Thai Yoga Massage
An ancient healing bodywork which combines many techines – leaning pressure, refleology, energy line work, stretching and yoga. Good for clearing all obstructions, facilitating energy flow within the body.
1 ½ hours: £55
2 hours: £70
Healing
Healing is about finding more balance in ourselves. The healer uses intention and channels the healing energy though the hands creating the space where the client’s healing process takes place. The client also takes conscious participation in the process. For those who want greater awareness of current situations, also the sessions can help to clear and strengthen the energy field and relive stress.
1 hour: £35
For more information or to book a session please call Jolita on 07939 367040.
December 28th, 2008
I saw a version of this in a shop and got inspired to make a raw version. It’s fairly simple, just blend the following ingredients:
- 4 soaked sun dried tomato halves
- flesh of 1 mango
- about 10 cherry tomatoes
- 1/2 a red pepper
- small piece of fresh ginger
- small amount of cayenne pepper
December 24th, 2008
I made this last night and it worked really well. As usual, I had it with a big plate of wild greens.
- 6 sun dried tomato halves, soaked for 10 minutes
- 6 prunes, soaked for 10 minutes
- 4 cherry tomatoes
- 1/2 red pepper
- 1/4 courgette
- small handful fresh coriander
- small handful fresh parsley
- a few leaves of fresh rosemary
- small piece of ginger
- small piece of red onion
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- pinch of cayenne pepper
Put everything in the Vitamix and blend.
December 18th, 2008
The part of my job I like best is when people send me free stuff. Well, particularly free raw chocolate! Last week Booja Booja sent me a sample of their new raw chocolate truffles and they really blew me away. They have two flavours, Raspberry and Dark Chocolate, and they are sublime. They remind me of chocolate truffles from pre-raw days…
The truffles comes in cute little boxes of 8:
Now, you want to know where to get them from? Well, just so you know, Booja Booja have a policy never to sell their chocolates in supermarkets, so you want to be looking in independent health stores and naturally, with a raw and organic product this good, you can get both the Organic Raspberrry Raw Chocolate Truffles and the Organic Raw Dark Chocolate Truffles from Funky Raw!
November 12th, 2008
At the Funky Raw Space of Love gathering The Holistic Channel came and did a bit of filming, including a brief interview with me. I forgot all about it, and just recently thought to look on their website, and they have the video up. Click on the images below to see the videos, they will open in Windows Media Player (or possibly in your media player if you have something different.
The first one is a general snapshot of the festival, although not really very representative of Funky Raw: (12 mins)
This next video is Anima playing their beautiful music at the festival: (17 mins)
November 10th, 2008
Here’s a quick and easy recipe, I just made this and I though it was worth sharing:
Simply mash the avocado and banana with a fork, then mix in the powders. Great as it is as a sweet snack, or could be used as a cake filling.
November 6th, 2008
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