Mia Moore's Blog

HONG KONG
Mia, Founder of, Graciously Green, draws on her health education from the Institute for Integrative Nutrition's (IIN) cutting-edge Health Coach training Programme, as well as her in-depth chef studies in raw and plant-based foods, to provide plant-based cooking, health coaching and education, both in person and online. She also studied toxins in-depth and now leads raw food cleanses and liver detoxes. Graciously Green is sponsored by Hong Kong’s organic vegetable delivery service, Eat FRESH (www.eatfresh.com.hk)
- try my Summer Red-Pepper Dressing with some interesting ingredient upgrades.
July 25, 2013

As a raw-food chef, one of my favourite past times these days is to take any old recipe and raw-health upgrade it! I love the challenge and now I have a bag of tricks that will help you to do the same.
 
The key thing for me is that I want healthy food to taste just as good, if not better, than its less healthy "cousin". So when I make raw-zucchini pasta with a creamy sweet basil pesto, it has to taste like that lazy summer afternoon in an Italian piazza in Rome, slurping on pasta and watching the world go by.
 
If I make raw vegan sushi, it has to take me back to my Saturday afternoons sat at the conveyor belt at my favourite sushi bar in Omotesandō dori in Tokyo, again, watching the world go b y but Japan-style.
 
If I whip-up Chinese noodles, replacing the traditional noodles with kelp noodles, you think my Chinese friends and family would eat them if they didn’t taste like the...

- try my 5 minute Refreshing Minted Pea & Spinach Raw Soup
July 16, 2013

I was living in Japan the first time I really figured out the power of soup. I watched and learnt from these beautiful Japanese women, with their tiny waists and glowing skin. What did they all have in common? They all ate soup (and plenty of veggies, actually) on a daily basis.
In Japan, you rarely eat a meal without some form of soup, mainly miso soup but veggie soups are also popular, for example a brothy minestrone.

 
My favourte thing to do on my way home from work would be to pop into my local 7/11 and get what is know as “Oden”, a Japanese soup dish comprising several ingredients such as tofu, daikon radish, seaweed and some fish options for meat-eaters, all served in big bowls of steaming light, soy-flavoured broth. It’s so much fun as you select what you throw in. Truly “umami”  - the seventh taste of “home-cooked”.
 
Actually, Japan had a massive impact on my way of...

…greens, jeans, models and me.
July 2, 2013

The fashion world has a bad reputation for choosing skinny and unhealthy looking models and muses, however, newsflash: HEALTHY is the NEW SEXY and GREEN-JUICE is the NEW BLACK.
 
So, this week, I’ll be graciously delivering my yummy superfoods and organic juices to non other than Hong Kong’s supermodels at Jones Lang LaSalle’s annual “Fashionista Challenge”, which will be hosted at REPLAY Jeans’ store in Times Square. Yep, just an average week here at Graciously Green and Eat FRESH HQ.
 
I think it’s important for us organic, veggie-lovers to come out of the closet and start to take responsibility to make greens and healthy-living “cool” and appealing. It’s amazing that,...

...is it worth spending that extra bit and how to save!
June 25, 2013

One of the first “road-blocks” I hear from clients when upgrading their way of eating to include more “super”, organic and whole foods is “but it’s so expensive…”
 
So here I look at the ins and outs of healthy food financials. I will also give you my top tips on where you can save money.
 
A few months ago, on what seemed like an average Monday morning, I suddenly felt the urge…. to be very sick! Yes folks, this raw-food-vegan, was poisoned. I can’t name names because I can’t be sure where I picked-up this pathogenic bug, but it likely came from some bad water that had been used to wash my raw take-away salad. Anyway, the next five days were horrendous – no eating, couldn’t keep my water down, tried an enema (no luck), lots of sleeping (missed out on client appointments and work), certainly no yoga lessons and, well, I was just sad. Friday came and my...

In Case You Need Reasons to Eat Local Organic Produce…
June 13, 2013

Not so long ago, all foods were “organic”. They were grown and prepared without pesticides, herbicides, chemical fertilisers, hormones, antibiotics and goodness knows what else. Foods were whole, real and unprocessed. Then, industrialisation, chemical farming and food processing were born. Nowadays, with the use of chemical fertilisers and pesticides, many of our soils and foods have been massively depleted of many important minerals and nutrients. Not only that, but we import and export from every corner of the world, which we all know is bad news for the planet and for the quality of the food we eat.
 
As a Board Certified Health Coach and Raw Food Chef, I aim to be a ‘conscious eater’. By using organic and locally grown food for my family and workshops, not only am I focused on the health benefits, but also I...

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