I’ve been meaning to post about Java Green for some time, but haven’t had the opportunity to date. I’ve been eating at Java Green way before I became a vegan because it’s just that good. They also have the coolest biocompostable disposable utensils from World Centric. Now that I’m vegan and on a mission to complete a 30 day raw fast I am ever so grateful for establishments like Java Green. Their green soup, veg max and turkey club are some of my favourite items on their menu. But, this blog is about raw food, so I will have to get to the topic at hand. I went to Java Green some time last week to pick up some raw cheesecake and raw trail mix. I prefer their blueberry cheesecake over the chocolate one, but they are all good. A few days later I was forwarded an invite to a Going Raw Tour taking place at Java Green on Sunday 8/22. I hit the accept button on the invite and patiently waited for Sunday.
I arrived at Java Green at 1pm. There was an impressive spread of fruits, vegetables, oils, seeds, condiments, and nuts on the table. The only thing that competed with the vividness of the fruits and vegetables was Joe’s tie dye rainbow ensemble. Joe is a musician who also happens to be a passionate raw foodist. He exhibited positivity, youthful energy, and vigor while he hosted and provided entertainment for the Going Raw Tour. I found myself struggling to guess his age, because I got mixed signals from his graying hair, taut skin, and limber/energetic physique.
Our chefs for the tour were DJ, owner of Java Green, and Paul. The first thing I noticed about DJ and Paul is their brilliant skin. Their skin is blemish free and has a healthy, honest glow to it. The next thing I noticed is their diminutive body fat and energetic stride. If the raw movement was a product, those two would be the poster children.
It took a while for the food prep to get started because the attendees, chefs, and host were engaged in various discussions about raw food, raw diet challenges, and raw diet benefits. Shortly after, many joined in the food prep and the food samples started going around. I, of course, tasted the food vicariously through the feedback I heard from everyone around me. I still had a few hours ahead of me before I could break my fast.
DJ and his helpers.
We started off with a simple refreshing helping of coconut water, fresh from a number of coconuts that DJ cracked open in front of us. In case you haven’t heard yet, coconut water is one of the best natural hydrators you can find. The coconuts were young so they carried a lot of water and little meat. We then moved on to a green smoothie made with spinach, an apple, a red bell pepper, and kale among other ingredients. Dessert came next. It was coconut soft serve ice cream. DJ blended some of the coconut meat with nut milk, raisins and coconut oil and served it chilled.
Community Raw Kitchen
The kale salad was ready next. Paul had been massaging it in lemon juice, nama shoyu, flaxseed oil, olive oil, real salt, and agave syrup. Right before it was served, the community of chefs and sous chefs added handfuls of chopped vegetables, nuts and seeds into the bowl of broken down kale.
Paul massaging the kale
Meanwhile, DJ made coconut noodles from the left over coconut meat. I completely missed the preparation because so much was going on at once, but the end result looked fantastic. The final item produced from the raw community kitchen was the avocado and pesto spread over raw coconut and flaxseed bread. DJ had prepared the bread prior to the event, and Paul made the avocado and pesto spread with his Ninja.
DJ should be a raw baker
I got to take home and try the avocado/pesto spread over raw bread, kale salad, and coconut noodles. The bread was amazing (as was the spread on it). I loved the coconut noodles and will be ordering that entrée when I visit DJ at his other sit-down restaurant, Green Cafe. The kale salad was also very good. It never crossed my mind that there might be raw soy sauce (nama shoyu) out there or that I could add agave syrup to salad dressing. The salad was hearty and filling.
I missed the unveiling of the chocolate cashew ice cream which was the first dish Paul worked on and stowed away in the freezer to cool down. Someone will have to update me on how it turned out.
