Bali, a natural paradise. An enchanting place where every day is marked by experiences that are never causal, encounters that accompany you towards the knowledge of a lifestyle that is increasingly closer to your true essence and the beauty of acting in harmony with nature, with respect and love. Meetings like the one that took place at Alchemy, a vegan restaurant, the first raw food restaurant to open in the city of Ubud, the cultural capital of the island. The dream of some friends united by great ideals gave rise to an increasingly expanding project with the desire to spread the importance of taking care of one’s health and the well-being of our Planet starting from a balanced diet based on natural raw materials and raw food dishes where the food maintains its original vital energy capable of giving strength and force. I met the wonderful Shanti Allen, one of the founders, raw food chef and author of the book The Raw Alchemist in which the main recipes of the restaurant are collected, to learn more about an approach to life capable of truly revolutionizing our lives, that of those is close to us and has a positive impact on the change of our Planet.
Your educational background is in social anthropology, and you have also had experience living and studying in the Peruvian Amazon. Why did you choose to become a raw food chef and then an entrepreneur?
I didn’t choose to become those things, it simply happened because of my intense interest in following my heart and what inspires me. I’ve had a blast every day since I started Alchemy with an amazing team of friends and colleagues. I enjoy what I do, and it makes me happy. I also feel fulfilled knowing that the Plant Based movement is growing as a result of everything I do.
What is the philosophy behind all the things you are doing?
My goal is to be the creator of my life and live to follow my interests and passions. The main one is compassion for animal welfare. When my kids were little, I started learning more about the dairy industry. I understood that it is built by breaking the bond between mother and child, something I absolutely don’t want to take part in. My other passion is food. I have always been a passionate foodie. I grew up in a vegetarian commune in northern Sweden where we grew our own vegetables. Since I was a child, I have been involved in the kitchen, with large culinary projects also linked to baking. My mother gave me all the freedom and permission to express my creativity. The best you could wish for to cultivate a passion.
Do you have any special memories from your childhood and your relationship with natural food?
I love this question because I had an unforgettable childhood and I love thinking about it and remembering it. In my childhood I used to eat many raw plants, both wild and cultivated. In the vegetarian community where I lived, we grew our own organic vegetables, and I often spent my time in a giant hot greenhouse with my best friend. There we had philosophical conversations for hours as we picked and ate cucumbers and tomatoes picked straight from the vine as well as carrots in the garden: I cleaned them and ate them, without any hesitation. I also really enjoyed picking the crunchy, juicy sweet peas. In the summer I ate apples, plums, strawberries, blueberries and even wildflowers. But the best thing of all were the wild strawberries called “smultron”. I had an unforgettable mentor and friend, a kind old man with a long white beard named Tore. He taught me how to pick and eat nettles without stinging me. He would roll the leaves between his palms before putting them in his mouth and eating.
How can raw food improve our health and lifestyle?
It is quite logical to eat food fresh and raw, as nature created it. It has so much life force. It makes sense to me to think that when you eat life force you also absorb it. The energy you get also helps you get stronger and live longer. Raw food is also rich in enzymes, which help us with digestion and metabolism. Enzymes die when food is boiled, steamed, baked, or cooked in any way. I love cooked food, don’t get me wrong. But having some raw food in every meal makes a huge difference. Raw plants also have very high levels of vitamins, minerals, antioxidants, and micronutrients. But there’s even more. I even believe that the way we eat can promote harmony and happiness and have a great effect on the quality of our lives. This has been my experience.
Mixed vegetables with activated almonds (i.e. pre-sprouted with water, oxygen and natural light, then dried at low temperature. During germination the fruit expels vegetal substances that are harmful to us including phytic acid, ed.), pink sauerkraut made in house, goji berries, coconut flakes and sprouts. In a homemade biodegradable takeaway container made from banana leaves.
Pizza with sun-dried tomato crust, marinara sauce, fresh vegetables and pineapple.
People sometimes show a lot of resistance to changing their lifestyle, the food they eat, especially in Italy where we have a long gastronomic tradition. How can we make others aware of how important it is to take care of ourselves starting from what we eat?
What I recommend is to eat both fresh, raw foods and comfort food, in perfect balance. By comfort food I mean that food that is important to us from an emotional point of view. Having around 50% fresh elements in our diet is a fantastic start. Comfort food can be wonderful and even important, and I think it’s wonderful to savor the taste of delicious foods. I love making a nice plant-based baked pizza or steamed potato or a flavorful pasta dish and eating it with lots of fresh salad. I love food that is satisfying and contains light, fresh and healthy elements.
How did the Alchemy project begin and why did you choose Ubud in Bali to make it happen?
I feel like it’s a divine plan that I simply allowed to happen. I followed the things that inspired me and entered a place of tolerance, and everything evolved in a beautiful way. It all started when I went on an adventure with my 10 month old twins and their dad. We went to Bali for a 5 month trip and immediately felt at home and ultimately decided to stay. In Ubud I came into contact with a group of amazing people who I love working with to this day. We all felt inspired to follow our dream and created Alchemy together. One thing led to another and now Alchemy consists of a yoga center, a holistic clinic, a shop, a culinary academy and several restaurants.
Ubud is the world capital of plant-based cuisine. Do you know why?
In Ubud you can find restaurants with this type of offer on every corner. I love living in a place where you can go out and find this type of option on so many menus. I don’t know why Ubud, but for centuries it has been a place where people came to heal. The name Ubud comes from the name Ubad which actually means “medicine”. Maybe it has something to do with it. I don’t know, but I feel like this city has a special energy.
You also have Alchemy Academy where you offer cooking courses. Why would anyone take part in this?
Alchemy Academy is a place for those who love to cook and are interested in learning everything there is to know about plant-based foods. It is also a place to support those who would like to start a plant-based business. For many people it is an unforgettable experience and many people return because it is an opportunity to meet like-minded people and enjoy new connections.
Do you have new plans for the future now?
The next goal is to open Alchemy in Tokyo. I’m so excited about this. I feel good about expanding because I know that what the planet needs more than anything right now is more compassion and more plant-based food. I will also write another cookbook next year to show how Alchemy’s menu has evolved over the years.
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