My Raw Food Diet Roadtest

Written by Catherine Saxelby on Wednesday, 30 April 2014.

My Raw Food Diet Roadtest

As part of his series on weird and wonderful diets, James Valentine has asked me to roadtest some of them and then present my experiences and my nutritional verdict for his listeners on the Afternoons with James Valentine program on ABC 702 local radio. This month I followed a Raw Food Diet for one week. Keep reading to see how I went.

What I ate for a week


Large plate of fresh, diced, fruit including a banana


Blender smoothie with kale, coconut, banana and fruit e.g. sliced peach, blueberries, kiwifruit

Raw fruit cut up landscape


Large vegetarian salad (whatever vegetables I had in the fridge)


Sashimi from the local Japanese take-away or Gazpacho (a raw vegetable soup)

Zucchini spaghetti /noodles

Grated carrot salad

More salad!

Avocado chocolate banana “mousse” or sliced fresh fruit


Half an avocado


Any fresh fruit

Fruit salad

Handful of mixed raw nuts

Raw cacao ball from café (but sadly no coffee)

Can I eat out on a Raw Diet?

It’s hard at the usual cuisines. However, there are many new raw cafes and whole food eateries now offering delicious chef-created raw dishes. Examples in Sydney are:

Raw capsicums

Raw Food at Sadhana Kitchen

147 Enmore Road, Enmore 2042 - (02) 9516 1334  

Ungaro Raw

656 Darling St, Rozelle NSW 2039 - (02) 8964 9223

They do a fab Vegan Raw Lasagne which is a cross between a salad with a lasagne, made of thin slices of zucchini with layers of rocket, sun dried tomato paste and basil pesto. To the side is a sweet beetroot puree.

Egg of the Universe

711 Darling St. Rozelle - (02) 9810 3146  

More whole food café then raw, this recent eatery is within the Yoga school of the same name and does some lovely salads and fermented fare.

Nourishing Quarter

315 Cleveland St, Redfern NSW 2016 - (02) 8399 0888  


417 Crown Street, Surry Hills, NSW-  (02) 9319 6609 

How did I cope for a week?

It’s pretty boring if you just eat the basics! However, I’ve discovered lots of interesting raw recipes for things such as:

  • Zucchini ribbons or spaghetti or noodles- see picture below
  • Cashew cheese  aka vegetarian cream cheese or mayo (Recipe below)
  • Raw cacao balls (Bliss bombs)
  • Chocolate avocado banana mousse (Recipe below)

Raw Zucchini lemon salad lndspe

I started 'cooking' up dishes like cashew cheese, the yummy zucchini ribbon salad above with lemon zest, lemon rind, extra-virgin olive oil and a scattering of beige quinoa and avo banana choc mousse which surprised me with their delicious flavours and varied uses. For instance, I spread the cashew cheese on flat bread, used it as a dip with raw carrots and celery, and added it as a stuffing to mushroom caps and baby capsicums.

The verdict

Like most of these fad diets, it’s all right for a day or two and then it just becomes too hard to sustain especially if you have to eat out for a working lunch or attend a dinner function. This diet requires commitment, time and planning. You can’t just grab something from the fridge or cupboard as you rush out to work. You need to plan your shop and what meals you’re going to prepare in advance. I’m not saying it can’t be done but I am saying it requires some motivation and an appropriate amount of time. I’ve said this with other fads and it applies here too.

If you want to do it then try the 80:20 rule (80% raw: 20% cooked) and you’ll find it easier. Even 50 per cent raw is a good compromise and more balanced. I found my own regular diet is around 40 per cent raw in any case due to the fruit, veges, salads, nuts, seeds I usually eat. One thing’s for sure, a Raw Diet certainly boosts your fibre, vitamins, minerals and there’s NO processed foods at all!

What’s your verdict?

If you’ve tried this diet, I’d love to hear what you thought of it. Whether or not you found it easy and rewarding or gave up for some reason?


Two raw recipes I discovered and really liked:

Cashew cheese (vegetarian cheese)

Original inspiration with thanks from

This ‘cheese’ or ‘cream’ is a very handy and versatile raw ingredient. I used it as a spread on toast and as a dip with raw vegies. It also doubles as a stuffing for vegetable tacos or can be thinned down with water or oil to make a dressing or pasta sauce.

Raw cashew cheese

Prep time: 10 mins
Cooking time: nil


2 cups raw cashews, 250g

2 cups water or to cover

Juice of one lemon (¼ cup)

½ teaspoon table salt

1 tablespoon extra-virgin olive oil

2-3 tablespoons water to mix

Place the cashews in a deep bowl and cover with the water for at least two hours. You can cover and leave overnight but make sure they are left in the fridge or else they’ll start to ferment. Rinse and drain the cashews in a colander. Add the cashews and lemon juice, salt and oil into a food processor and process for 3-4 minutes or until completely smooth. Scrape the sides down with a spatula and blend again until all ingredients are nicely mixed. Add in extra water if needed to create a smooth consistency. Store in an airtight container in the fridge for up to a week.

Makes 2 cups (550g)

Variation: A lot of similar recipes add 1 tablespoon nutritional yeast which adds a lovely savoury quality (think umami). 


Chocolate Avocado Banana Pudding

Original inspiration from Gena at who fondly calls this lovely dessert “chocomole”.

This really amazed me when I first made it. It tastes like a soft choc mousse but with a faint banana overtone that gradually wanes over time. Your avocados need to be slightly soft to touch but not mushy or overripe when cut. Similarly your bananas should be sweet and soft but not too ripe or squishy.

Raw choc mousse collage

Prep time: 10 mins
Cooking time: nil

2 ripe avocados

2 medium ripe bananas

5 tablespoons unsweetened raw cocoa powder

2 tablespoons agave nectar

1 teaspoon cinnamon

  • Peel and slice the avocados and bananas into the bowl of a food processor. Process for 1-2 minutes or until smooth. Stop and scrape down the sides of the bowl once or twice.
  • Add the cocoa powder and cinnamon. Process again and, with the processer running, drizzle in the agave to mix well. Refrigerate until ready to serve.
  • To serve, place a couple of dollops of the mousse in a bowl and top with fresh raspberries or sliced strawberries.

Makes around 2 cups.  Serves 4-6

Note: Store in the fridge in a sealed container and eat within 3 days.

Variation: Add honey or maple syrup instead of the agave. 

Catherine Saxelby

About the Author

Catherine Saxelby has the answers! She is an accredited nutritionist, blogger and award-winning author. Her latest book Nutrition for Life  is a new update on all the things you've read or heard about. Think insects, collagen, vegan eating, Keto dieting, vitamin B12, fast food and cafe culture.  It has plenty of colour pictures and is easy to dip in and out of. Grab your copy NOW!