24 New Year, Fresh Start Healthy food & drink Veganism 2.0


There’s a growing trend within veganism that takes things one step further — raw food. We talk to a chef and Instagrammer championing its benefits. Words: Helen Warwick


than 48C. Supporters say it’s far healthier than a typical diet, that uncooked foods are more nutrient- dense and that the process of cooking kills critical enzymes that are vital for rebuilding proteins. But what’s the truth, and does the lifestyle choice really have the ability to minimise the risk of chronic conditions as some supporters claim? As with many modern-day dietary


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trends, there’s limited evidence, though scientists have argued the very idea that keeping enzymes intact for far-reaching health benefits is rendered meaningless given that stomach acid breaks them down, and that some foods become more nutrient-dense after cooking. A 2019 study, meanwhile, reports that following a plant-based (but not necessarily raw) diet can have significant health benefits. Chef Paulina Nienartowicz


specialises in raw food and is convinced of its feel-good benefits. She says: “I feel great after eating: full but light and with a lot of energy.” Having amassed more than 70,000 followers on Instagram with her


he raw food movement is largely about eating plant- based organic food prepared at a temperature no higher


elegant images, the green-leaning cook uses soaking, dehydrating and juicing to prepare her foods in an effort to absorb as many nutrients as possible. Her creations include raw tomato crust pizza, and pecan, salted caramel and vanilla tart. However, she admits she’s not an all-round raw foodist and prefers a balance aligned with veganism. “I live with my partner who’s vegan


but not fully raw and I work at a vegan restaurant where I specialise in raw food, but I still cook sometimes. In summer, I eat mostly raw, but in winter my body often asks for hot soups and stews.” Te verdict? Tere must be


advantages to eating copious amounts of fruit and veg, but according to nutritionist Kerry Torrens, “Te challenge for raw foodists is getting enough protein, vitamin B12 and iron, as these nutrients are typically found in foods most of us prefer to cook — meat, fish, eggs and grains.” Incorporating raw food into your


diet is likely to be a good thing, but there’s no scientific reason why a plate of steamed broccoli or a roasted parsnip will do any harm. As Paulina puts it: “I always feel best when I listen to my body.” artrawpaulina.com


Promotional Content • Saturday 16th January 2021


Raw chocolate and fig cake PHOTOGRAPH: PAULINA NIENARTOWICZ


Eyes on the pies


Vork Pie is the brainchild of Sophie — in 2014, she realised there could be a way to marry up her love of drinking craft ale in great pubs with bar snacks that were often limited for non-meat eaters


V


ork Pie is driven by the desire to produce good-quality food


Use code VEGAN2021 for


that proves vegan fare can be tasty, enjoyable and cruelty-free. Sophie’s pastry recipe is palm oil-free, made from organic flour and coconut oil. She hand crimps her range of pies in small batches, then packs them in home-compostable wrappers. Her first flavour ‘Te Original’ is


£5 off orders over £29.95, offer valid until 28 Feb 2021


All spritz and no alcohol


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oing healthy but tired of soda? Well, don’t settle for just soda this


year — instead, enjoy


Wilfred’s award-winning non-alco- holic aperitif for a British take on the classic spritz. Founder Chris Wilfred Hughes set


out to reinvent the spritz for the new era of drinkers who seek all the flavour of a great drink while still being good to themselves. Pairing perfectly with tonic over ice,


flavour, quality and a healthy balance were of the utmost importance when creating this delicious treat. Tat led to two years of experimenting and more than 100 recipes to capture all the complexity of a great Spritz, but without the alcohol. Inspired by his worldwide travels,


herby and savoury enough to satisfy even the most dedicated pork pie fan. Melton Mowbray offered up Silver medals for the Tamarind Sweet Potato and Butternut Squash pies at the 2020 British Pie Awards. As well as local farmer’s markets and independent


shops across the


country, you can buy her pies online, sent in eco-friendly chilled packaging.


Visit vorkpie.co.uk to order online Available to buy at wilfredsdrinks.com


Chris sourced botanicals from rare Japanese hibiscus to the English rose; but his journey eventually led him back to the flavours he associates most with home — rosemary from his mother’s garden, and bitter oranges from his father’s marmalade.


Te result is a balanced blend


of natural rosemary, bittersweet oranges, rhubarb and clove. With 0% alcohol and only 21 calories per serving, Wilfred’s is the perfect way to kickstart your year.


Te result is a balanced blend of natural rosemary, bittersweet oranges, rhubarb and clove. With 0% alcohol and only 21 calories per serving, Wilfred’s is the perfect way to kickstart your year


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