Already dreaming of visiting Bali? Your dream will get even bigger after watching this very cool interview with Jonny Freesh, the Canadian raw food chef, with English citizenship, who was born in an expat family and now is spreading the raw vegan message in Bali!
You will love to know that Ubud, the city where Jonny lives is a real raw food paradise! Instead of feeling alone with your diet and surrounded by other people who do otherwise, in Ubud you will feel bad if you don’t eat a raw vegan diet! Isn’t that fantastic?!?
And, as the cherry on top of our raw vegan cake, you go to Bali, relax, meet lots of raw vegan people and even can join raw food courses that Jonny offers you on RawFoodBali.com. By the way, going to Bali you really need to take a look at all the great information that you will find in his wonderful site. There is even a very handy Raw Food Bali Organic Living Map with all the raw food restaurants and stores that you can find on Bali.
Well, watcht Jonny Freesh‘s interview and then enjoy the delicious Balinese raw food recipe that he is sharing with us below.
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Sayur Urap, Raw Vegan Salad With Coconut
1/4 cup Coconut Water
1 tbsp Tamari
1 tbsp Irish Moss Paste (1 part water : 2 parts soaked Irish Moss)
2 tsp Honey
1 tsp Lemon Juice
1 tsp Kefir Lime Leaves (chiffonade and pack tightly to measure)
1/2 tsp Galangal (minced)
1/2 tsp Turmeric (minced)
1/2 tsp Sand Ginger (minced)
1 clove Garlic (minced)
1/2 tsp Chili Powder
1/4 cup carrots (julienne peeled)
1. Blend all sauce ingredients until smooth.
2. Pour over Bulk ingredients and mix well.
3. Let marinade for 30 minutes to an hour.
4. Garnish with carrots and serve.
Serves 1-2 as a main course and 3-4 as an appetizer.
Keep it Freesh,
|MAKE SURE TO CHECK OUT….
Follow Jonny on Twitter (and tell him you saw him on @rawveganpower)