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July 17, 2000 -- Curiosity overpowered hunger as I arrived at Organica restaurant, an unconventional member of San Francisco's eclectic range of cuisine offerings. There's no place for a stove at Organica. Vegan dishes -- containing no meat, fish, eggs, or dairy -- made of raw, organic foods fill the menu, which includes much more than just celery sticks and kidney beans.
I sampled "mashed potatoes," a mixture of walnuts, cauliflower, and spices. "Salmon," a combination of carrots, walnuts, dill, and onion, delighted my palate. Fresh-tasting guacamole, spicy hummus, and a traditional mixed green salad rounded out the meal. A dessert of fresh coconut juice -- which I sipped straight out of a baby coconut -- topped it all off.
The raw foods philosophy, however, was hardly founded in the search for culinary aesthetics. This fledgling but growing movement is drawing Americans looking for overall well-being, purification, longevity, more energy, and a cure for diseases like chronic fatigue syndrome, ulcerative colitis, Crohn's disease, and even cancer. While there is no scientific evidence yet available to back up these claims, devoted raw food fans swear by their diet's powers.
"By the third day of eating all raw, I found I had solved the riddle to my health," says David Klein, who was chronically sick for eight years with an inflamed colon and fatigue. Now he runs Living Nutrition, a raw foods magazine, which he founded four years ago in Sebastopol, Calif.
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