I’ll admit I’m a lover of fresh, fresh, fresh fruits and vegetables. What I’ve never truly experienced is the joy of eating organic raw-living vegetables that have been slowly dehydrated into crisps. Until now! And I am in love with the kale crisps from Pena Pachamama.
Pena Pachamama is a Bolivian cultural center for food and music in San Francisco. They are, however, also proponents of the raw-living diet. A small artisan producer, the group creates specialty food products for sale in their Ferry Building Marketplace shop on the waterfront in San Francisco. (We’ll hear more about this later when I interview owner and Sukay founder Quentin Navia.)
The health benefits of a raw diet are numerous. Unprocessed and uncooked foods are higher in nutritional benefits such as natural enzymes, vitamins and minerals (these vital nutrients can be lost when food is subjected to high heat).
Here are a few basic definitions:
- Raw – food that is unprocessed, uncooked and unpreserved in any way
- Living – food that is raw; food that is not heated above 115-118 degrees
- Organic – food may be labeled “organic” if it is pesticide-free, chemical-free and additive-free; completely natural
- Rawism – the act of consuming a raw-living food diet
Be watching Savor the Salt in coming weeks for my own versions of raw-living organic crisps as I experiment with food dehydration in my own kitchen.
Pena Pachamama,Ferry Building Marketplace, San Francisco, CA