(Please see our menu for more current prices.)
Wednesday, February 25, 2004
Copyright © Las Vegas Review-Journal
APPETIZERS: Go Raw Cafe serves organic `living'
dishes
By KEN WHITE
REVIEW-JOURNAL
A peek in the kitchens at Go Raw Cafe, 2381 E. Windmill
Lane and 2910 Lake East Drive, and diners will find neither
a can opener nor an oven.
"It's pure, simple foods," says Go Raw co-owner
Rod Obradovic. Just fruits, nuts, seeds and vegetables.
Nothing is cooked and no animal products are used, even
though there are words such as "cheese," "fries"
and "salmon" on the menu. Those are made with
nuts, vegetables, and herbs and spices.
"It's alive," Obradovic says of the food, because
cooking kills important enzymes. And all ingredients are
"top-shelf organic."
Obradovic and co-owner Lu Vuckovich are part of a small,
but growing movement toward raw food.
Obradovic got into the healthier cuisine when his cholesterol
went up. As an alternative, he tried the food at Raw Truth,
a raw food restaurant owned by his friend, Bob Saladino.
He became sold on the health benefits when his cholesterol
came under control without pharmaceuticals.
A year ago, Obradovic and Vuckovich opened their first
Go Raw location at the Lakes, and they took over Raw Truth
in November.
"I don't call it a diet," Obradovic says. "I
call it a way of living. This is the healthiest way of eating."
A dehydrator is used to prepare the restaurant's "living
breads." Using 90- to 100-degree heat, the dehydrator
doesn't destroy enzymes.
"I joke, `There's no dead animals here,' " says
the Yugoslav-born Obradovic.
Getting people accustomed to eating something different
can be a battle, but Obradovic says it's just a matter of
adjustment. "We have a great product and we're trying
to educate people about the benefits of it," he says.
The restaurant has guest speakers and book signings throughout
the year, and is adding prep classes next month for people
who want to fix their own raw dishes.
And there are books on health and wellness available for
purchase as well as supplements and teas.
"Educate the mind and the body will follow,"
Obradovic says.
Starters:
Pate platter, a choice of raw organic
hummus, almond pate or spicy-Mex pate served with organic
carrot and zucchini chips and flax crackers ($5 one-scoop
plate, $8 two-scoop plate, $11 three-scoop plate); cream
of carrot and avocado soup served with garlic living bread
($4.50); and tomato and wild mushroom soup served with garlic
living bread ($4.50).
Salads:
House salad featuring mixed greens, cucumbers,
shredded carrots, bell peppers, tomatoes, sprouts, avocado,
onion, nuts and seeds with homemade organic creamy garlic
dressing ($6.50 half-order, $11 full order); kale tossed
with red bell peppers, onions, cucumbers and avocado and
served with a choice of house dressing or cilantro ($9.50);
and basil, tomato and onion tossed in Italian herbs, olive
oil and pine nuts ($6).
Entrees:
Gimme the Beet, a veggie burger made with
beets, carrots, sunflower seeds and parsley served on living
bread with tomato, lettuce sprouts and avocado ($9); Neat
Loaf made with mushrooms and nuts, vegetables and tomato
sauce, and served with "fries" ($12.50); traditional
pizza with living crust topped with "cheese" and
a choice of basil pesto or marinara sauce ($11); Mexicali
pizza with living crust topped with Mexi-"cheese,"
"beans," "rice," guacamole, salsa, "sour
cream" and hemp seeds ($11); vegi-cotti, soft tortillas
filled with "spinach-ricotta," vegetables and
marinara, served with a side of pasta primavera and a choice
of pesto, marinara or olive oil, garlic and sun-dried tomato
($12.50); Perfect Pasta, zucchini pasta primavera with a
choice of marinara, pesto, olive oil, sun-dried tomato and
garlic with garlic living bread ($9.50); and lasagna with
zucchini, carrots, spinach, marinara and nut "cheese"
($12.50).
Extras:
Wraps: Mexi, portabella mushroom, veggie
and Mediterranean ($5-$11).
Desserts:
Coconut cream pie, Carob Delight, carob
banana pie, apple pie and banana ice cream ($5 each).
Please see our menu for more current prices.
