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Judy Barber


Author of Good Raw Food Recipes, Hippocrates Health Educator and owner of

Appearing Saturday at 5pm in the Living Raw Zone


In a world with many challenges, Judy is speaking about Why we need to Eat Differently from our Grandparents, sharing knowledge of good vegan foods and juices for wellness and showing you how to make her delicious signature Middle Eastern dish with no special equipment. She will also teach sprouting basics, offer tasters and sign copies of Good raw Food Recipes. 


From a tiny child Judy Barber has had a passion for making food. With healthy food from her biologist/chemist mother and from English, Cookery and Chemistry A levels, Judy was well placed for going through adult life seeking out food for wellness as well as for good tastes.

Travelling the world widened her culinary horizons. An au pair preparing gourmet food in Paris, growing sprouts in Brighton in the 70s, eating her way around South East Asia, Europe and the Middle East, macrobiotics, teaching organic cookery, monks’ vegan food in Seoul… you name it and Judy has probably done it or tasted it and recreated it at home!  It was as if a ‘secret career’ was unfolding alongside English and Drama teaching and Life Coaching.

Then, in 2008, Judy, already author of Good Question! The Art of Asking Questions to Bring About Positive Change, took her life-long passion for food and natural healing to Florida to train as a Hippocrates Health Educator. She learned about raw and living vegan foods while gaining improved wellness herself. This led to writing Good Raw Food Recipes. Since then Judy has been writing a book about natural wellness, coaching, giving presentations, inventing more recipes for the next recipe book and leading retreats and workshops, including with Max Tuck, the Raw Food Scientist, and some at home in the Cotswolds. She loves the challenge of conjuring up very healthy dishes that look nearly as good as they taste, some inspired by cooked dishes and others with new combinations of texture and flavour. This food sustains her and brings joy.

Judy eats mainly savoury raw vegan food and when she does make raw desserts they tend to be less sweet to keep sugar levels down.

We live in challenging times with high levels of pollution, huge changes in farming and impoverished soils. Thankfully, what helps our own health is also what respects animals and the environment, which is why Judy is so pleased to be spreading the word about raw and living food for health. Whether or not you aim for 100% raw vegan food this is a delicious healthy cuisine worth exploring!


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