{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Raw food diet promoted at vegetarian festival' data-url='/boclips/videos/5c54bec9d8eafeecae13e500' data-video-url='/boclips/videos/5c54bec9d8eafeecae13e500' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nRaw food diet promoted at vegetarian festival\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eIt's a show dedicated to all things vegetarian and vegan. And this year, London's \"Vegfest\" is showcasing the trend of \"living raw\" - a plant-based diet where food isn't heated above 48 degrees Celsius (118 degrees fahrenheit).If you're...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eIt's a show dedicated to all things vegetarian and vegan. \u003cbr/\u003eAnd this year, London's \"Vegfest\" is showcasing the trend of \"living raw\" - a plant-based diet where food isn't heated above 48 degrees Celsius (118 degrees fahrenheit).\u003cbr/\u003eIf you're looking for new recipes and inspiration when it comes to living a meat-free life, this is the place to be. \u003cbr/\u003eThere's 180 stalls promoting different products here.\u003cbr/\u003eOne of the focuses this time round is the raw food diet, which is made up of completely uncooked and unprocessed foods - often referred to as \"live.\"\u003cbr/\u003eBy dieting purely on raw foods that haven't been cooked above 48 degrees celsius, raw eaters believe the high-enzymes - which are usually destroyed by cooking, frying or boiling food - are preserved, thus giving greater health and putting less pressure on the body.\u003cbr/\u003eRaw food expert, Stephanie Jeffs, is a strong believer in the benefits of a raw food diet, having found the potential for rapid weight-loss through high-raw and high-plant based eating.\u003cbr/\u003e\"Raw food helps the body cleanse and detox which is the body's natural state. We everyday detox our bodies, but those, the function of detox is very often blocked with processed food, by cigarettes, by eating meat, dairy, and aggravated by a body that doesn't really move very much,\" says Jeffs.\u003cbr/\u003e\"What raw foods then does is then just cleanses the body and gives the body the chance to say 'Oh great, we're going back to our natural, sort of, natural function.'\"\u003cbr/\u003eBut raw food diets aren't just about carrots and crudites.\u003cbr/\u003eThe range also includes a whole variety of other items - ranging from cheesecakes to vegetable curries.\u003cbr/\u003eSaskia Fraser is a raw food mentor and life coach and - despite the apparent limitations of not cooking food above 48 degrees celsius - has found a range of enjoyable recipes suitable even for a winter diet.\u003cbr/\u003e\"It's becoming much easier to do because people are creating recipes, more and more recipes that use everyday ingredients, there are raw restaurants and cafes popping up left right and centre,\" she says. \u003cbr/\u003e\"It's become quite fashionable raw food, there's quite a lot of celebrities and models who are also into it. And, also I think because people are getting a bit disillusioned with the mainstream medical way of dealing with health, people are trying to see what they can do to improve their well being,\" says Frasier. \u003cbr/\u003eMany of the veggie stalls featured here at Vegfest are championing raw cuisine.\u003cbr/\u003eRawlicious, producers of raw, organic, vegan, and gluten free food are showing off their range of uncooked products.\u003cbr/\u003eAmong their recipes, Rawlicious have thai chilli twist kale chips, brazil nuts and thyme crackers and even raw tomato pizza crackers.\u003cbr/\u003e\"Our attitude to raw food is slightly different. As you, you know, we believe in fun food and a tasty food. So using only fresh vegetables to create our recipes. So tomato pizza is just sun-dried tomatoes, there is buckwheat, different spices, you know, fresh parsley, to create a really moth-watering taste,\" says Kate Dawidowska, founder of Rawlicious.\u003cbr/\u003eElsewhere at the show, some of London's vegan and vegetarian eateries are displaying their new culinary creations.\u003cbr/\u003eNama Foods, a London-based artisan raw foods restaurant, produces a range of delicacies which haven't been cooked, treated or processed in any way at temperatures above 105-115 degrees fahrenheit.\u003cbr/\u003eIt makes lasagne, pizzas, zucchini pastas plus a whole host of desserts including chocolate and hazelnut brownies.\u003cbr/\u003e\"We try to create, like, a little bit more complex dishes. Using, you know, different spices and herbs, marinating, fermenting, dehydrating, spiralising,\" says Irene Arango, co-founder of Nama Foods.\u003cbr/\u003e\"You know, you can create different textures and flavours just by the way you cut the veggies and you know, the sauces that you know, dip them in. It's actually a very, you know, flavoursome cuisine.\"\u003cbr/\u003eIf all that food needs washing down, Spanish vegetarian drinks makers Chufamix are on hand with their range of raw nut, cereal, seed and herb drinks.\u003cbr/\u003eBy adding water, and maybe a touch of sugar, Chufamix's range of raw drinks are said to retain all the natural enzymes contained in the fresh ingredients. \u003cbr/\u003e\"All the properties that this cereal or these nuts has, for instance the rice or the oats, or the walnut or the hazelnut, you keep all that. Because you're not cooking it and you know that when we're cooking or boiling of frying anything, many things are going,\" says Ularel Nerdefel, a Chufamix employee.\u003cbr/\u003eAs well as being held in London, Vegfest also makes annual appearances in the British cities of Brighton and Bristol (held in March and May 2013 respectively).\u003cbr/\u003eThe organisers claim they rank as Europe's biggest vegetarian events.\u003cbr/\u003eThe London show was held on Saturday 5 and Sunday 6 October 2013.\u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK - 5 October 2013\u003cbr/\u003e1. Close-up of fruit and vegetables on display stand\u003cbr/\u003e2. Tilt down of vegetable and fruit display stand\u003cbr/\u003e3. Close-up of vegetables and fruit on display stand\u003cbr/\u003e4. Close-up of pasta seeds and nuts on display stand\u003cbr/\u003e5. Mid of people looking at \"Pure on Raw\" stand\u003cbr/\u003e6. Mid of raw products in plastic boxes\u003cbr/\u003e7. Close-up of container, label reading: (English) \"Raw onion bread\"\u003cbr/\u003e8. Wide of Stephanie Jeffs, founder of \"Explore Raw,\" during cooking demonstration\u003cbr/\u003e9. Mid of vegetables\u003cbr/\u003e10. Close-up of Jeffs talking during demonstration\u003cbr/\u003e11. Mid of audience \u003cbr/\u003e12. SOUNDBITE: (English) Stephanie Jeffs, founder of \"Explore Raw:\"\u003cbr/\u003e\"Raw food helps the body cleanse and detox which is the body's natural state. We everyday detox our bodies, but those, the function of detox is very often blocked with processed food, by cigarettes, by eating meat, dairy, and aggravated by a body that doesn't really move very much. What raw foods then does is then just cleanses the body and gives the body the chance to say 'Oh great, we're going back to our natural, sort of, natural function.'\"\u003cbr/\u003e13. Mid of leeks and lemons on table \u003cbr/\u003e14. Close-up of fruit and vegetables \u003cbr/\u003e15. Tilt up of \"BonPom\" raw foods on display \u003cbr/\u003e16. Mid of \"BonPom\" raw foods on shelf\u003cbr/\u003e17. Close-up of \"BonPom\" raw organic Cacao Paste\u003cbr/\u003e18. SOUNDBITE (English) Saskia Fraser, raw food mentor and life coach:\u003cbr/\u003e\"It's becoming much easier to do because people are creating recipes, more and more recipes that use everyday ingredients, there are raw restaurants and cafes popping up left right and centre. It's become quite fashionable raw food, there's quite a lot of celebrities and models who are also into it. And, also I think because people are getting a bit disillusioned with the mainstream medical way of dealing with health, people are trying to see what they can do to improve their well being.\"\u003cbr/\u003e19. Pan across \"Juice Shack\" stand\u003cbr/\u003e20. Close-up of apples \u003cbr/\u003e21. Mid of bar tender\u003cbr/\u003e22. Wide of \"Rawlicious\" booth\u003cbr/\u003e23. Tilt up of Raw Thai Chilli Twist Kale Chips\u003cbr/\u003e24. Close-up of kale chip being taken from bowl\u003cbr/\u003e25. Pan across products on display \u003cbr/\u003e26. Mid of Raw Brazil Nut and Thyme Crackers in bowl\u003cbr/\u003e27. Close-up of Raw Brazil Nut and Thyme Crackers\u003cbr/\u003e28. Mid of \"Rawlicious\" shake-maker with workers in background\u003cbr/\u003e29. Mid of visitors at \"Rawlicious\" stand\u003cbr/\u003e30. Tilt down from Raw Tomato Pizza Crackers to sign\u003cbr/\u003e31. SOUNDBITE (English) Kate Dawidowska, founder of Rawlicious:\u003cbr/\u003e\"Our attitude to raw food is slightly different. As you, you know, we believe in fun food and a tasty food. So using only fresh vegetables to create our recipes. So tomato pizza is just sun-dried tomatoes, there is buckwheat, different spices, you know, fresh parsley, to create a really mouth-watering taste.\"\u003cbr/\u003e32. Wide of exhibition area\u003cbr/\u003e33. Mid of man and woman eating pastries\u003cbr/\u003e34. Mid of woman holding pastry\u003cbr/\u003e35. Mid of man talking\u003cbr/\u003e36. Mid of sign on standing reading: (English) \"Nama Artisan Raw Foods\"\u003cbr/\u003e37. Tilt down to Nama products on display \u003cbr/\u003e38. Close-up of Nama raw food products\u003cbr/\u003e39. Mid of Nama basil pesto in jar\u003cbr/\u003e40. Mid of Irene Arango, co-founder of Nama Foods, speaking to visitor \u003cbr/\u003e41. Close-up of Nama food samples including hazelnut and chocolate brownies\u003cbr/\u003e42. SOUNDBITE: (English) Irene Arango, co-founder of Nama Foods:\u003cbr/\u003e\"We try to create, like, a little bit more complex dishes. Using, you know, different spices and herbs, marinating, fermenting, dehydrating, spiralising. You know, you can create different textures and flavours just by the way you cut the veggies and you know, the sauces that you know, dip them in. It's actually a very, you know, flavoursome cuisine.\"\u003cbr/\u003e43. Mid of piece of chocolate brownie being taken from Nama Food samples\u003cbr/\u003e44. Mid of woman sampling food at exhibition\u003cbr/\u003e45. Tilt up of \"Chufamix\" stand\u003cbr/\u003e46. Mid of sign promoting \"raw drink\"\u003cbr/\u003e47. Mid of nuts and seeds at Chufamix stand\u003cbr/\u003e48. Close-up of seeds in bowl\u003cbr/\u003e49. Mid of Ularel Nerdefel, Chufamix employee, pouring water into container\u003cbr/\u003e50. Close-up of dates in container\u003cbr/\u003e51. Mid of Nerdefel pouring seeds into weighing device\u003cbr/\u003e52. Close-up of seeds in bowl\u003cbr/\u003e53. Mid of Nerdefel mixing drink\u003cbr/\u003e54. Close-up of Nerdefel's face\u003cbr/\u003e55. Mid of fruit and vegetables \u003cbr/\u003e56. SOUNDBITE: (English) Ularel Nerdefel, Chufamix employee:\u003cbr/\u003e\"All the properties that this cereal or these nuts has, for instance the rice or the oats, or the walnut or the hazelnut, you keep all that. Because you're not cooking it and you know that when we're cooking or boiling of frying anything, many things are going.\"\u003cbr/\u003e57. Mid of Nerdefel pouring drink for visitors to sample\u003cbr/\u003e58. Mid of visitor sampling drink\u003cbr/\u003e59. Close-up of empty cup\u003cbr/\u003e60. Mid of Chufamix sign reading: (English) \"Make your vegetal drink. Rice, Soy, Oats, Nuts... and enjoy the natural taste!\"\u003cbr/\u003e61. Mid of man cooking mushrooms on Muscolo di Grano stand\u003cbr/\u003e62. Mid of mushrooms in frying pan\u003cbr/\u003e63. Mid of chef\u003cbr/\u003e64. 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