The Raw Expat blog is a godsend for families abroad. ALIX NORMAN discovers how its author is helping those far from home find health and happiness
“I’m not the type who posts photos of a healthy one-off meal on social media to pass it off for our daily lifestyle,” says Jennifer Robertson, a.k.a. The Raw Expat. “This lifestyle of clean, simple food is really what’s happening for us, every day. Ambush my kitchen fridge and cabinets if you don’t believe me!”
Unlike many of the self-styled health experts on the internet, 46-year-old food and lifestyle blogger Jennifer is The Real Thing: a US academy-trained raw food chef, certified in the Fundamentals of Raw Cuisine; a professional recipe tester for numerous published raw food books, including celebrity raw chef Ani Phyo’s Raw Food Asia; a certified teacher of raw food preparation classes; and a former small-business owner who produced raw food and fermented drinks for resale and home delivery. She’s also an author, with several e-books to her name, and has seen her work appear in The Huffington Post, The Hindustan Times, and Bangkok Airways – publications which pay tribute to a nomadic lifestyle which has seen this Polish-American move to six countries in 12 years!
“And I’m not talking about backpacking, traveling or being a ‘digital nomad’ doing visa runs while snagging free internet in hip cafés,” laughs Larnaca-based Jennifer. “I mean we actually were legal residents in those locations – resident visas, multiple year leases on dwellings, government IDs, child born and enrolled in school, and registered with the ‘feds’, so-to-speak. So I know what it’s like to have to pick up and move in a flash (with a house full of furniture and possessions), buy and sell cars, navigate finding housing, all with a little one in tow!”
Along with her Scottish husband, Jennifer has lived in the States, India, Thailand, Scotland, the UAE, and Saudi Arabia over the past decade. She gave birth to her now eight-year-old son in Bangkok, chose to convert to Greek Orthodoxy in Texas, suffered a debilitating bout of Generalised Anxiety Disorder in Dubai, and – just before the start of the pandemic – moved to Larnaca, where she and her family hope to, finally, put down roots.
Along the way she’s successfully navigated healthy living in many an unfamiliar place, time and time again. It’s a journey that’s been far from charmed: anxiety, her husband’s brush with skin cancer, hormonal issues, a parasitic mite infestation in Mumbai, violent street protests in Bangkok, the death of two parents from cancer, and the challenge of finding healthy food sources in strange new nations have plagued the family over the last few years. And, in her blog, Jennifer records these experiences – warts and all – with refreshing honesty, suggesting solutions, inviting conversation, and sympathising with those in similar situations. All of which make The Raw Expat an invaluable resource for those experiencing the ups and downs of life on the move.
Focused on two main ideas, Good Eats and Expat Stories, the blog delivers everything from healthy recipes (raw, vegan, gluten-free, grain-free and paleo-friendly) to free e-books, tips on helpful herbs and supplements, advice on eco-living, adventures and misadventures around the world, and a peripatetic lifestyle…
“I have successfully navigated healthy living in an unfamiliar place, time and time again. But,” she adds with refreshing candour, “I wasn’t born this way! The journey from being a junk-binging single woman – oh yes, it’s true! – to raising a third-culture child in a dual-nationality marriage and becoming a raw food-prepping wife and mother has been long and hard.
“Back when I was younger, I ate much more than my fair share of junk. For example, breakfast was often chocolate chip cookies! However, a complete life change in my early 30s saw me dabbling in raw veganism as a better way of life for my mind, body and spirit. Internet recipes, un-cooking books and lots of practice resulted in a dramatic transformation of my diet, leading me back to the US to learn more advanced skills in the kitchen.”
It’s this very journey, this transformation, which makes Jennifer a warm, understanding writer, and her blog such a sanctuary for those undergoing the trials and tribulations of today’s world. “I’ve certainly had my share of challenges,” she smiles, “but I’m here to help you make that journey yourself, all while having fun and continuing to enjoy life! I believe the rewards are great – I’ve seen it myself – and there shouldn’t be many obstacles which a little bit of planning, preparation and organisation can’t help you overcome!”
Jennifer gets it. She doesn’t claim to be an expert (though her qualifications and experience speak for themselves); and she’s not pretending to be an Insta-famous lifestyle guru (who secretly mainlines MacDonald’s when the world’s not watching). Instead, like many of us, she’s a wife and mother, an expat who’s endured the constant challenges of a rootless existence, and – through her blog – a genuine friend to those who feel a little overwhelmed by life abroad.
Visit jennifermsrobertson.com or the Facebook page ‘The Raw Expat by Jennifer M.S. Robertson’
RECIPE
Banana-Berry Soft Serve
Dairy-free, healthy ‘ice cream’ is only a few minutes away if you have creamy fruits such as bananas in the freezer (mango, pineapple, and even durian also work well). When these raw ingredients are blended, they produce a delicious soft serve which rivals fast-food chain ice cream desserts, but with no added sugar or other chemicals. It’s also an easy way to increase a picky eater’s daily fruit intake!
Ingredients:
- 1 cup strawberries or raspberries (fresh or frozen)
- 2 large bananas
- Splash of lemon juice (optional)
- Pinch of sea salt
Instructions:
Peel the bananas, slice, and freeze overnight. Remove fruit from freezer and let thaw approximately 5 minutes, only until the individual pieces can be broken up to some extent (i.e., you do not want one massive frozen chunk of chopped fruit). Place all ingredients into a food processor and process until a smooth, whipped consistency is formed. Do not add liquid to the mix, but periodically stop the processor and scrape down the sides to ensure that all pieces of fruit are evenly blended. This process should take about 5 minutes until you reach the final consistency of soft serve ice cream. Spoon into bowls or cups (you can layer it with additional fresh fruit or pureed fruit, if desired) and enjoy immediately.
