“Rawlicious is a live food entry onto the rejuvenated Junction scene. The menu describes the Junction neighbourhood as “reinvigorated” and no establishment is doing quite as much as this to bring literal life and energy to the area...”
"Rawlicious Barrie is probably the only restaurant in the city to take pride in not cooking a single meal. That's because Rawlicious Barrie, which opened last week at 50 Dunlop St. E., across from Memorial Square, is touting itself as the city's first vegan, organic restaurant..."
"First and foremost, we will always be a restaurant. But I'd also like to see Rawlicious as an educational spot for people to ask questions about food. Along with teaching some uncooking classes and workshops, the retail section will be expanded to include books and hard-to-find raw food cooking essentials such as kelp noodles, and pink Himalayan sea salt. "
“Rawlicious, one of Toronto’s more well-known purveyors of raw, vegan food, has opened a new location in Yorkville. A far cry from the Junction neighbourhood that houses the original eatery, Rawlicious is now making its healthy dishes available to a whole new crowd...”
“When it comes to delicious food that’s good for you, we’ll travel to the ends of the earth. Luckily we don’t have to go very far now that Rawlicious Raw Vegan Cuisine has opened up in the heart of Yorkville...”
“Seekers of a healthier treat won’t be disappointed. A few doors west is Rawlicious (3092 Dundas Street West; 416-519-7150; www.rawlicious.ca), a “living foods” cafe that serves raw-vegan salads like their Olive-Currant-Nutand Seed (8 Canadian dollars, or $6.90 at 1.16 Candian dollars to the U.S. dollar)...”
“I never met an animal fat I didn’t love. My eating life is a pretty constant struggle between the foods I love (meat,butter, cream) and the foods I know are better for me. I have learned to live without a weekly infusion of hollandaise sauce, without daily baguettes slathered with great butter. I have learned that a day without prosciutto can indeed by happy. On the flipside, plain steamed vegetables are still a punishment, and I hate buckwheat.”
“When the word ‘vegan’ is dropped in the midst of a meal proposal the first reaction of many is a cringe or maybe a smirk and the insinuation of a meager snack. We have been conditioned to see a filling meal as one with an unwavering piece of meat with a side dish...”
Toronto Life Carnivore Cure
Toronto Life Magazine - Page 46
If the only way to avoid the guilt, stress and detrimental health effects of consuming the average 21st-century diet - with hormone-injected meats, pesticide-covered produce & fattening processed snacks - is to become a vegan who eats only natural and organic and nothing cooked at over 118F, then at least Rawlicious has figured out a way to make raw nuts and vegetables tast extraordinary. The pasta bolognese is a heaping bowl of spiral-cut zucchini topped with bright, tangy marinara sauce, basil-rich pesto, and a crumbled ball of pressed nuts, garlic and bell peppers - it’s the kind of dish that makes traditional noodles seem like a pleasant alternative, asopposed to the only option.