Bali Hi & Superfoods

Sharing my raw food journey when I travelled to Bali with Chef Athena from Dubai’s Super Natural Kitchen in Galleries Lafayette and radio presenter Suzanne Radford. Chef Athena was on a mission to source ingredients including Irish Moss, a natural binding algae. On a path of health and wellness we explore the origins of cacao, sea vegetables, mulberries and Balinese sea salt.

Straight from the ‘green heart’ of Bali we are in Ubud surrounded by rice paddies, forests and mountains and we share dishes and inspiration from the cafes and restaurants being taken back to Super Natural Kitchen, Dubai.

Bali Raw Food Cookery Demo 11.05.2017

I spend a lot of time at Super Natural Kitchen in Dubai Mall as I swing between vegan and vegetarianismsn.  I love all food but I’m really health conscious and mindful of the ethical production of our food  Listen back to Suzanne with Chef Athena taking a lesson from Matthias of Raw Food Bali and understanding the process of “cooking” up raw food and substituting healthy plant based ingredients in traditional dishes.

Day 1

Bali and Ubud is known for it cultural temples, yogic practices, the monkey forest and nature.


My first stop is the rice paddy fields and Moksa – one of the top vegan/vegetarian restaurants in Ubud. It’s only been open a year and nestled in its own permaculture garden I sit down to:

Moksa Cheese Trio (raw)
Sun dried tomato, Kalamata olives and rocket pesto cheese with living crackers, poached beetroot and tropical spiced infused oil.

Moksa Sampler (raw)
Chef’s selection of mini lasagne, Asian spring pasta, mini pizza, gado-gado, organic spring mix with mushroom and warm coconut soup.

I talk to owners, Chef Made Runatha (Executive Chef and Co-Creator) and Made Janur Yasa (Co-Creator), about the raw food philosophy, Bali as a healthy home and how the garden is growing its sweet potatoes, lettuce, tomatoes, herbs and egg plant. The magic ingredient? Elephant dung!

Day 2

Moksa holds a farmers market on Saturdays and I find a cacao tree in the garden!

In honour I try the Raw Cacao Super Food Smoothie with nut milk, raw cacao powder, goji berry, cacao nibs, bee pollen, maca, banana, and ginger.

Raw cacao powder contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate – more than 20 times than that of blueberries. Protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids are also present. The precise blend of all these elements combined serve to kick in naturally occurring phytochemicals that have incredible benefits throughout the body, such as lowered LDL cholesterol, improved heart function, and reduced cancer risk.


Day 3

On Sunday I eat at Moksa.

I try a raw veggie burger, followed by tropical jackfruit tacos served with salsa, avocado and coconut sour cream and the Moksa fried rice.

To finish there is the the signature raw passion fruit cheesecake.

Day 4

I head over to Alchemy for a raw breakfast of jackfruit, watermelon, granola and coconut, topped off with a spirulina smoothie. Spirulina is an algae powder that is very high in protein, antioxidants, B-vitamins and is considered the most nutrient dense food on earth.

for lunch I head to:

Chef Athena from Be Supernatural Kitchen took a class here on raw bread making to add to her repertoire so we sample some delights.

I chose the SOL bowl which contained marinated zucchini noodles, organic fresh moringa, garden greens, marinated olives, fresh spirulina, coconut jerky, kimchi, tomato, cucumber and nori paper.

Chef Athena and I ordering at the vegetarian and vegan restaurant Elephant in Ubud.

Day 5

6.30am and Chef Athena and Suzanne hit the local market in search of Irish moss a natural binding agent in vegan cuisine.


They also find fresh turmeric, bowls of tofu, chilis, jackfruit being chopped, offerings being made and the soft springy sea algae rich in minerals and iodine that is Irish moss.

Day 6

After finding the Irish moss we took a lesson in raw food…for Chef Athena a pro looking for new ideas…for me a novice wanting to learn more about how to transfer flavours to a plant based diet…we sit down with Mathias from…

Making raw blueberry cheesecakes, pad tai with a difference, onion bread & ricepaper rolls…

The raw blueberry cheesecake topping was made from fresh coconut meat, nutritional yeast, miso, banana, cashews, water, lemon juice, blueberries, stevia, vanilla and coconut oil with a sweet pumpkin seeds, almonds and dates base.

Meeting people along the way, like our trusted guide, Poppy, as we take in the sights.



Day 7

On my last day we venture over to Sayuri restaurant for a class in Asian Raw food. We are making a raw vegan nasi campur with troplical rice, tahini, coconut, beetroot rawvioli, raw almond satay, lemongrass stalks and sambal matah.

Suzanne spots papaya and we explore more rice paddies and my favourite buy loads of baby coconut.


I finish my trip with a Vegan bowl of veggies, miso, sprouts, tempe, tofu and red rice before getting ready to head back to Dubai.