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Hi! I'm Nili Nathan and I am here with raw food chef, Rachel Carr and we are at the restaurant
called Cru in Silver Lake, Los Angeles. Hi Rachel. Hi Nili. How are you? Good. Thank
you for letting me come back into your kitchen and discovering all your secrets to prepare
these exotic raw food cuisine. Before we begin the cooking series, I want to ask you a couple
of questions. You distinguish yourself from raw food with vegan. Why not say that you
are a raw food restaurant? Well Nili, there are a lot of raw foodist that consider themselves
raw but they also eat meat and raw dairy products and all kinds of other things that vegans
wouldn't normally eat. I consider myself to be a raw vegan so that means that any like
cheese or milk that we make is derived from nuts and seeds and not from animal products.
What about raw food being live food? Is there something to distinguish raw from live food.
Well there is. Living foods would be considered more of things that are sprouted and are in
the state of actually being a live so it is a little bit more alive than just like a vegetable.
So sprouts and different kinds of seeds that have been sprouted and sprouted grains and
things like that. So how long have you been working at Cru? We've been opened for two
months now. We just started. Great! The next thing that Rachel is going to show us is what
to do with the coconut which is great. I just bought one and I have no idea how to open
it or get out the meat so that's going to be next.