Francesco Comito: Make it Raw

Like most Italians, Francesco Comito was born into a family of kitchen connoisseurs where food wasn’t just appreciated, but celebrated. “I was always trying to help her,” he says, reminiscing about his mother’s culinary exploits, “asking if I could do this or that. And then I would start to feel calm and relaxed around food and that is where my passion began.”

In 2000, Comito journeyed west to try his luck on the Canadian dining scene, and soon landed a sous chef position at a happening restaurant in Vaughan. Health issues, however, began to stifle his progress; issues he attributed to an imbalanced diet lean with fruits and veggies and weighted with pastas and meats.

Sick of constantly popping medication, Comito took his health into his own hands and back to its natural roots. His friends suggested eating more greens, but he took it even further: Comito got raw.

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Or more importantly, he kept his food that way. Adopting vegan culinary practices, Comito unearthed ways to not only ingest his daily allotment of protein and iron through raw greens, but the additional essential vitamins, minerals and antioxidants that energize the body and help prevent cancer and heart disease. “You can make a lot of raw dishes which are so healthy for you, plus it’s entertaining, too, to discover new things.”

With newfound vigour and a refreshed disposition towards life, Comito cultivated his own business, Make It Raw, distributing a variety of surprisingly delicious uncooked creations, including pizza, salads, raw burgers, raw snacks, and more, to health food stores throughout the GTA – shops like Noah’s Natural Foods, The Big Carrot and Nature’s Emporium. One bite of Make it Raw’s Sensation Bar will have you hooked.

Comito also teaches classes on how to make raw produce irresistible. “I try to bring my experience and expertise on cooked cuisine, and try to show how I can incorporate it doing it raw, but making it look cooked,” says Comito, who is also filming a vegan cooking show throughout the summer.

He highly recommends daily “juicing,” such as blending broccoli, wheat grass and celery, to provide plenty of energy for the day ahead. “All the essentials in the chlorophyll are like the blood, and that is why it is so important to get enough chlorophyll. By juicing, it goes immediately to the body, to the bloodstream.” Protein shakes with avocado and banana are also great to get you invigorated.

While raw foods may not be for everyone, one bite is all it takes to sway the skeptical. As Comito encourages, “Let’s make it raw, baby!”

www.makeitraw.com

Healthy Tips
While meats are a great source of iron and protein, many dark green leafy veggies also contain plenty of iron. Avocados are also a great source of protein and “good fats,” and leave you feeling satisfied. “I find them to be a good replacement for warm food,” says Make it Raw chef Francesco Comito.

Lasagna Raw-Taliano Recipe

“Pasta”
5 medium zucchini (thinly sliced using a mandolin or by hand with a sharp knife)
1 tbsp (5 ml) olive oil
1/2 tbsp (3 ml) salt
Place in a bowl and allow to sit for 20 minutes

Sauce
1 cup (250 ml) sundried tomatoes
1 Roma tomato
1 clove garlic
1 tbsp (15 ml) chopped onions
4 or 5 leafs fresh basil
2 tbsp (30 ml) olive oil
1/2 tbsp (3 ml) sea salt

“Cheese”
1 cup (250 ml) cashews soaked overnight
1/2 cup (125 ml) water
1/4 tsp (1 ml) sea salt
1 tbsp (15 ml) olive oil

Assembly: Lay the thinly sliced zucchini so each slice slightly overlaps, making a square shape, and top with sauce and cheese. Add a second layer of zucchini noodles and continue to add the cheese and sauce; repeat until you have four layers. Garnish with fresh basil.