In the Raw

In The Daily Telegraph article "In the Raw", personal trainer and raw food chef Ricardo Riskalla is featured as an advocate for the raw food lifestyle. He shares insights on how a diet of fresh, organic, uncooked ingredients can provide energy, vitality, and notable health benefits such as improved digestion, detoxification, and anti-ageing effects.

Ricardo highlights creative recipes like raw chocolate cake, zucchini lasagne, and watermelon spring rolls, emphasising that raw food can be both delicious and diverse. He also explains the importance of preserving enzymes by not heating food above 34 degrees, and discusses his personal experience with raw food curing allergies and boosting his energy.

Ricardo’s commentary positions him as both a practitioner and educator, sharing tips for integrating raw food into everyday life and planning to open Sydney’s first raw food restaurant.