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You may have noticed that raw food has been receiving an increasing amount of attention over the last few years, which has become recognised through juicing and the way people are eating. As you know, raw food is a huge component of the dishes and menus that I create.

Since raw food is uncooked, it’s often described as a “boring bowl of salad” that lacks in flavour. Because you are not cooking the food, it’s admittedly a lot harder to get flavour into it and many very simple things get missed. So, you may be wondering how I manage to get my raw dishes to taste so good (if I don’t mind saying so myself)… If so, read on!

In this post I’m going to give you five of my favourite ingredients.  These ingredients will give your raw food dishes so much flavour, leaving you and your friends amazed at the results.

The basics are very much the same!

Adding these five things to your kitchen will massively improve what you are creating and will make you feel a lot better about eating it, as your dishes will be booming with flavour.

Eating well and healthy does not for one second have to mean boring, it can be so much more.

Apple Cider Vinegar:

This is amazing stuff, I use it in all sorts of savory food. It’s great for salad dressings, marinades and sauces.

It’s also great for enhancing other flavours too. When making raw cakes, for example, I will sometimes just add a drop of it (literally just a drop) to enhance the flavour of a chocolate orange cake, for example.

Apple cider vinegar also has great health benefits and is an alkaline vinegar, meaning it’s also fermented.


Amazing for enhancing sweet dishes and adding flavour to things like cakes, chocolates and nut creams. It’s also great for our blood sugar levels and cardiovascular health.

My homemade almond milk recipe is heavily flavoured with cinnamon, which is one of my favourite recipes.

Lemon Juice:

Lemon juice is a great way to draw out the flavour of foods and is a very good source of vitamin C and potassium. Lemon juice is perfect for sprucing up a salad or dressings.

Liquid Aminos:

Liquid aminos is basically a GMO and wheat-free version of a soy sauce, yet has a very similar flavour. I use it a lot in asian cooking – it’s especially great for marinades and as an asian flavouring with the right herbs and spices. Tamari is also great, but is a bit on the pricey side.

High Quality Salts:

Everyday table salt is highly refined and full of rubbish. Always aim to stick to high-quality organic sea salt, as it provides us with good minerals and vitamins. A favourite of mine is Pink Himalayan rock salt. You will really notice the difference in taste in your food.

Good high quality organic rock salt is good too, a favourite of mine is Moulden Sea Salt.

Give them a try in some recipes that you use and be sure to let me know how much better it is!

Speak soon,
Jay Halford.


Looking for more tips and recipes?

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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