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Raw veg, of course, naturally lend themselves to instant gratification.
Other raw veg can be substituted for those listed here.
Drizzle over finely julienned raw veg: red cabbage, carrots, celery, cucumber and orange segments.
It is matched with the crunch and sharpness of freshly pickled and spiced raw veg.
The way you cut your raw veg (and fruit) can make a phenomenal difference to how they taste.
We got raw veg and dressing (anchoïade or spiced yoghurt), root veg roasted in the oven, and pickled veg (in the form of piccalilli).
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Drink Wagamama serves sake and Asian lagers, but its freshly blitzed juices, particularly its bright, zingy fruit 'n' veg raw juice (regular, £3.10), stand out.
A thorough Google search will tell you there is little proof that raw fruit and veg can change the color of your eyes.
To complement the smoky, oily fish, go for a combination of clean acidity and sweetness: roast celeriac or beetroot, cooked until soft, left to cool and combined with a bit of the same veg grated raw in a white-wine vinegar pickle; or go for a Scandi-style garnish of sweet mustard sauce and dark rye bread.
While the raw materials – meat, fish, fruit, veg – can be as good and as varied as anywhere in the world, almost all the manufactured foods on offer are industrialised and bland – cured meats, dairy, oils, beer … even coffee.
They include Mobay, Cafe Veg, Native, Revival, Melba's, and Raw Soul, a raw food restaurant.
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