Jessica Turner Foodies, health-nuts and socialites “in the know” agree: the desserts at Earth To Table are truly something special, to say the very least.
The collection of cakes, donuts and slices taste just beautiful as they look – so much so, it’s almost unfathomable that they are not only sugar-free, but consist entirely of nutrient-dense raw ingredients.
Everything on the menu at the the ultra-hip Bondi Junction wellness institution (née cafe) is made from raw, plant based foodstuffs: fruit, vegetables, nuts and seeds…
“All of the desserts are sweetened naturally with either coconut nectar, desiccated fruit, or stevia,” explains Julie Mitsios, the owner, a former pastry chef, born and bred in Sydney.
“I have several “base” recipes for cakes, that I adapt and change according to the fruit that is in season.”
A devoted vegan, she opened Earth To Table in 2010 – it was one of the first raw food cafes in Australia.
“I was doing a raw-food culinary course in the US when I realised there wasn’t anything around like this in Sydney. Five years ago, you couldn’t find raw treats anywhere – it wasn’t really a `known’ concept.”
Julie has a super-talent for making raw food taste incredible. Rather than traditional “cooking”, her culinary feats are prepared by blending, dehydrating, juicing, soaking and fermenting.
“I started eating this way a long time ago and I found I craved less and had more energy than ever!
“Foods that pack nutritional punch can help balance hormones too, but raw cooking doesn’t have to be complicated.
“At home, I keep it simple with one or two ingredients, for example, herbs and seaweed then make something fresh and light.”
Behind the counter, a barista whips up fair trade brews, while the cafe is touted as a vegan grocery store and retails a range of wares from wellness books to superfood supplements.
“It gets busy but we have extended lunch hours so people can come and eat right up until 4.30pm,” says Julie.
“Bloggers and the media in general have increased awareness about health, food and wellness. In the future, I predict even more people will incorporate this kind of eating into their every-day lifestyle and raw food will become part of our broader culture.”
SPA+CLINIC is honoured to publish this recipe (they are rather elusive) exclusively gifted to us by Julie – if you held the key to some of the best (and healthiest) desserts on planet Earth, you’d probably keep it close to your chest. Enjoy!
Raw Crispy Caramel Squares (Makes approx. 15 squares)
Ingredients
1 Cup dates
½ Cup water
¼ Cup lucuma
2 Tbsps maca
1/3 Cup coconut oil
6 drops vanilla extract
Pinch Celtic salt
2 Tbspn chia seeds
¼ Cup goji berries
¼ Cup shredded coconut
½ Cup sprouted and dehydrated buckwheat
Method
- Place the dates and water in the food processor and process till smooth
- Add the coconut oil, lucuma, maca and vanilla extract and process till all nicely combined
- Transfer to a bowl and mix in all the dry ingredients
- Spread out into a non stick baking sheet allowing it to be approx 1 cm high
- Chill in the freezer for 30 min until firm enough to cut into squares
- Dip into Liquid chocolate coating if desired recipe below
Liquid Chocolate
½ Cup cacao butter, melted
¼ Cup coconut oil
¾ Cup cacao powder
1/4 Cup coconut nectar
Pinch vanilla powder
Pinch Celtic salt
Place all ingredients in a blender and blend till smooth.
* Lead image is from Earth To Table’s official Facebook page. The cafe is located at 85 Bronte Rd, Bondi Junction, NSW. Opening hours are Wednesday to Sunday, 8am-5pm.
