Masterclass by Susmitha and Chef Ram(Carrots Restaurant) On the Art of Eating Raw Food


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A big shout out to all cooks, chefs and culinary geniuses in the making out there! Read here to learn innovative vegan recipes by whipping up some non-dairy desserts ,entrees and shakes basically anything vegan edible.

Yeah, I know that Veganism sounds crazy for most of you; especially meat-eaters and vegetarians who love their milk, cheese and eggs. Trust me, Vegan food can also be made equally delicious.

“Vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.”

I am lucky enough to attend this healthy workshop on the Art Of Eating Raw Food organised by Ema of ExpatLifeIndia in association with Carrots Restaurant and venue provided by Food Hall, 1 MG Road, Bangalore.

Raw food dishes have a huge and dedicated fan following of their own who consume the food in their natural state without cooking or steaming. Gourmet raw food experts Susmitha Subbaraju and Chef Ram Khatiwada of Carrots Restautant demonstrated the art of raw and healthy food preparation and shared 5 unique and tasty raw food recipes using the fresh ingredients from Foodhall.










I am sharing the recipe’s of those 5 raw food dishes here so that everyone who follow this blog can be benefited by these recipes and try these sitting at the comfort of their home’s.


Iced(Thai) Guava Gazpacho 

Serves :2

Preparation Time:5 minutes


Thai Guava – 100 Gm

Italian Basil Leaves – 4 sprigs ( keep aside 3 to 4 leaves for garnishing)

Mint Leaves – 2 sprigs

Tomato – 1 small

Bird’s Eye Chilli – 1/2 from a whole one

Lemon juice – 1 tbsp

Water – 200 ml

Herbed Salt as required


Take a blender and blend all the ingredients to a smooth consistency.

Garnish with whole leave of basil.

Serve Chilled.


Hazelnut Vanilla Cacao Shake


Preparation Time:5 minutes


Hazelnuts – 50 gm

Cacao Nibs- 2 tbsp

Soft Seedless Dates – 8 pieces

Pure Vanilla Powder – 1/2 tbsp

Chilled Water – 500 ml

Ice – 2 cubes

Salt – a pinch


Take a mixer. Grind the almonds and cacao nibs into a fine powder in a dry jar.

Add in the pitted dates,vanilla powder, salt ,a splash of water and blend into a creamy paste.

Add the remaining water and blend well.

Serve immediately with ice and enjoy.


Crunchy Kale Chaat


Preparation Time: 5 minutes


Kale Chips – 1/2 cup

Tomato(finely chopped) – 2 tbsp

Onion(finely chopped) – 1 tbsp

Sprouts – 3 tbsp

Coriander Leaves(finely chopped) – 1/2  tbsp

Green Chilli paste – 1/8 tbsp

Lemon Juice – 1/2 tbsp

Salt as required


Take a deep bottomed big sized bowl. Mix all the ingredients except the kale chips. Just before serving, top the chaat with the kale chips.

Serve immediately.


Raw Vegan Zucchini Fettuccine


Preparation Time: 10 minutes


Green Zucchini – 1

Yellow Zucchini – 1

Cashews – 1/4th cup

Pine Nuts – 1/4th cup

Seedless Dates – 3

Garlic Cloves – 3 cloves

Italian Basil leaves – 1/2 cup

Mint – 1/4th cup

Lemon Juice as required

Black Pepper powder as required

Salt as required

Red Bell Pepper and Parsley (finely chopped) for garnishing


Make Fettuccine out of the Zucchini using a vegetable Peeler untill you reach the core and keep aside.

Grind nutes and dates to a powder.

Add the Zucchini cores, garlic,basil,mint,lemon juice, pepper powder, salt and blend into a creamy sauce without using any water.

Taste and adjust the flavor’s.

Remove  the Zucchini paste into a deep bottomed bowl and add the Zucchini fettuccine in the sauce.

Garnish and serve immediately and enjoy.

Note: This dish has to be consumed immediately or else it will get watery.



Matcha Chia Pudding


Preparation Time: 10 minutes


Matcha (is finely ground powder of specially grown and processed green tea) – 1 tsp and a pinch(a pinch for garnishing)

Cashews – 50 gm

Chia Seeds – 2 and half tbsp ( half tbsp for garnishing)

Cinnamon Powder – 1 tbsp ( half tbsp for garnishing)

Kimia Dates( Pitted) – 10 pieces

Ripe Banana( sliced finely in a round shapes) – 1 ( keep aside some banana pieces for garnishing)

Water – 200 ml

Mixed fresh berries for layering – a handful


Take a mixer. Grind the cashews and chia to a fine powder.

Add the remaining ingredients except the fresh berries and blend to a creamy consistency.

Transfer to serving bowl’s , layer with fresh berries and garnish with sliced banana’s on top.

Dust with Matcha, Cinnamon powder and sprinkle chia seeds.

Chill for half an hour and enjoy.






After the workshop all of us attending this session were already hooked to these delicious and healthy raw food preparation’s.

Ema Trinidad of ExpatLife India is the face behind organising and marketing this workshop on ‘The Art of eating Raw Food’ byCarrots Restaurant.

Dhruvil, Akshay and Chef Devashish and team of Foodhall had done a great job in providing a platform for smooth functioning of this one of a kind event.

Event Date – 29th August, 2015

Venue – Food Hall , 1 MG Road mall, Trinity Circle, Bangalore

Some pictures and data here CourtesyExpatlifeIndia
To get more Vegan Recipe check the FFH Vegan Cook-off event on Food from the Heart group –                                                                                          –FFHVeganCookOff
Susmitha is a passionate ethical vegan, food photographer and blogger at Veganosaurus and co-owner at Carrots Restaurant
Carrots  represents optimism for a sweet future, creativity and vitality. They are the first 100% vegan restaurant in Bangalore with a focus on promoting healthy eating and sustainable living. Being Creative-Conscious-Vegan is their constant mantra. They are earthy yet sophisticated, they provide delicious & healthy fusion food by drawing on the simple traditions of cuisines from all over the globe. They treat employees fairly and conduct business in a way that’s friendly to the environment and compassionate towards animals.( As told by Susmitha Subbaraju)

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