Suzanne Radford Heads to Bali with Super Natural Kitchen

Follow the raw food journey here as Dubai Today’s Suzanne Radford heads to Bali with Super Natural Kitchen, Galleries Lafayette, to learn about superfoods and how chef Athena sources her ingredients and recipe ideas including Irish Moss, a natural binding algae. On a path of health and wellness Suzanne explores the origins of cacao, sea vegetables, mulberries and Balinese sea salt. Straight from the ‘green heart’ of Bali and Ubud surrounded by rice paddies, forests and mountains she shares dishes from the cafes and restaurants and the inspiration and recipe ideas being brought back to Super Natural Kitchen, Dubai.


Super Natural Kitchen Dubai. 100% Vegan. Raw. Plant based. Gluten free restaurant. In Dubai Mall’s Galeries Lafayette Gourmet section.

Bali Raw Food Cookery Demo 11.05.2017

We listen back to Suzanne in Ubud, Bali with Chef Athena from Super Natural Kitchen based in Galeries Lafayette, Dubai Mall at Raw Food Bali learning about the ingredients and 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 at the Moksa restaurant.

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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.

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for lunch I head to:

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Chef Athena from Be Supernatural Kitchen will be taking a class here later this week on raw bread making so we sample some delights.

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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.

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Chef Athena with Riath Hamed, founder of Be Supernatual Kitchen in Galeries Lafayette ordering at the vegetarian and vegan restaurant Elephant.

Day 5

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

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We 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…

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

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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.

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Getting into the raw way of life.

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Day 7

On my last day I 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.

I then see some of the Bali food being cultivates: papaya, rice and baby coconut.

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I finish with a bowl of Vegan bowl of veggies, miso, sprouts, tempe, tofu and red rice before getting ready to head back to Dubai. WhatsApp Image 2017-04-08 at 9.13.17 AM 


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