Judita :: Raw Food Chef

I am so glad I got in touch with Judita, yet another inspiring woman in the kitchen. What inspires me most is somebody's ability to make extremely healthy food into something BEAUTIFUL and culinarily {is that a word?} unique, surprising flavors. The fact that raw chefs don't use an oven is just SO wonderful to me. Anyways, Judita does it just as I LOVE IT: Gourmet. Fresh. Organic. Amazing.

Judita and I not only have both simultaneously worked on the Gliving Network but we realized we have friends in common outside of work. {small world}

I was super excited about my opportunity to pick her brain, talk raw food and introduce everybody to her brand new COOKBOOK, Going Raw! Congrats Judita and well, here goes:

Judita is a Certified Raw Culinary Arts Associate Chef and Instructor from the Living Light Culinary Arts Institute in Fort Bragg, CA, as well as a Certified Benefits of Raw Food Nutrition Educator.

Judita has been passionate about raw foods and nutrition for the past three years. This came as a result of health issues that made her want to take reassessment of her diet and lifestyle. As a model, actress, and musician, she has to credit raw foods for helping her reach an incredible state of health as well as helping her keep her weight down, energy up and skin clear.

She is just finished writing a raw food lifestyle recipe book called, Going Raw!
I'd like to share a recipe from Juditas book with everybody as well!
Copyright Going Raw, Quarry Books 2011


Makes 12 to 16 servings

Prep time: 30 minutes
Chill time: 1 to 2 hours

4 cups walnuts*
2/3 cup raisins
2/3 cup Medjool dates
2/3 cup cacao powder
1 tablespoon Mexican (ceylon) cinnamon
2 teaspoons vanilla extract
2 teaspoons finely ground star anise
2 teaspoons cayenne pepper
pinch of sea salt (optional)
2 tablespoons water

*preferably soaked 6-8 hours and dehydrated but not crucial

1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao powder


Place walnuts into a food processor and grind into the consistency of a meal. Don t over process or it will release too much oil.
Add the raisins and dates and process until the mixture is well combined.
Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.
Add the water and mix well using your hands. It should start to resemble a dough.
Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.


Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.
Spread topping over brownies and chill at least 1-2 hours.
Remove brownie by lifting up the parchment paper and slice into desired size pieces.

Store in the refrigerator for up to one week or in the freezer for one month.

Chef's tip: Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.


Thanks Judita! And I hope you guys all have a few moments to look through her lovely web site and a special thanks to Matt Wignall, the photographer.