When Sex and the City’s Miranda sampled wheatgrass juice in a raw-food restaurant, it was just the beginning. The raw-food trend, which started to gain acceptance in California in the 1970s, is hailed by its devotees as the elixir of life. The thinking is that food cooked above 48C loses much of its nutritional content, as the enzymes that the body relies on for healthy digestion are mostly destroyed in the cooking process.
Long-term devotees claim weight loss, more energy and clearer skin — but after a quick two- or three-day detox, you should notice the difference too. We asked the chef of Britain’s first raw-food restaurant, Saf, to come up with ideas to get you started. For more inspiration, just google “raw food” and off you go.