1. What is your favorite tool in the kitchen and why?

My ceramic knife. When I stayed with raw goddess Ani Phyo recently, she was using one, and it was an absolute joy, so I got myself one as soon as I got home. I eat fairly simply myself, and a good knife is often all I need to prepare my feast.

2. What's in your pantry?

Oh my goddess, everything. It's one of the benefits of running a company, I get sent lots of samples, plus split bags that can't be sold, goods approaching their sell-by date. I am immensely grateful for the abundance in my kitchen.

3. What's your favorite meal comprised of?

I love greens, sea veg, fermented veg & fats. Some combination of say, alfalfa sprouts, sea spaghetti, and kimchee, with a beautiful avocado, lashings of flax oil, a sprinkle of seasoning, and a ton of green powder, is my idea of heaven.

4. Who are some of your favorite chefs and why?

Well, I have to say me, cos I only got to eat my own food for a very long time. There weren't many other people doing raw, and you certainly couldn't get all the packaged goods we have now like crackers, candy and granolas. I had to make everything - bread, cereal, crackers, chocolate, cakes, desserts, dips - and that's for a family of four.

Now I would say I am soooo grateful, when anyone makes me anything, because it's still such a luxury for me. So every raw chef is my favorite chef! I run a mentorship program here in Europe, to help people set up their own businesses. I give them ideas, support and advice in getting their business off the ground, and in exchange they give me samples of their products. It's a win-win deal, cos they are so grateful I can share my knowledge, and I am immensely happy to help create a wider variety of available produce over here.