Something of a late bloomer, Candice Goldstein only decided to pursue a career in food after turning 40. It led her down an interesting but rewarding path.

Food in its raw state can be challenging but extremely satisfying – as Candice Goldstein found out when she embarked on her food journey late in life.

The voyage began when Goldstein was introduced to raw cuisine while helping out in the kitchen at Leafy Greens Café. “It was hugely inspiring,” she said. “And I knew it was what I wanted to study and be involved with.”

Already in her 40s, Goldstein signed up with Capsicum Culinary Studio to learn more about food preparation, the science behind why things work and the practicalities of being a chef. At the same time, she took on the challenge of working in a restaurant.

“It was very stressful,” Goldstein admitted, since she’d never set foot in a professional kitchen before. “I worked every area of the kitchen: from preparing salads to cooking at the grill and helping out with the pastry. My head chef was extremely tough! It was one of the hardest times in my life.”

The Johannesburg resident graduated from Capsicum with a two-year culinary arts diploma in 2015 and then headed to the United States to study Raw Cuisine with one of the gurus of the genre, Matthew Kenney. Based in Los Angeles, Kenney has authored 12 books and founded dozens of restaurants. He’s a bona fide celebrity chef and educator specialising in plant-based cuisine.

“I realised I didn’t need animal products to live a healthy life – and the food we were making was earthy, chic, healthy, upbeat plant-based artistry on a plate.” She said over the course of three months students at Kenney’s prepared virtually every classical cuisine dish, each with an ingenious plant-based equivalent – all using the principles of raw cuisine. “The course was a complete mind shift in consciousness, lifestyle and food prep for me.”

Goldstein committed to living her principles and in the finest tradition of South African entrepreneurship began her own business – Raw Wizard – on her return to Johannesburg late in 2015.

It was obvious that there was an expanding market and both a desire and a need for specialist raw food products. Goldstein designed the range around products she’d want to eat: natural, plant-based everyday products delicious enough to appeal to all palates.

So what does the Raw Wizard range include? “There’s vegan nut cream cheese made from cashew-macadamias – in three flavours: chives, spicy peppers and thyme and Herbes de Provence with lavender, and which is delicious on crackers, spooned into sauces or added to salads; vegan cultured plain cashew yoghurts, plain or chia flavoured, which can be used as a sour cream base or sweetened with fruits and honey and added to muesli; eight different flavoured fermented krauts – from beetroot, cabbage, fennel and ginger to carrots, onion, garlic, chilli and oregano – excellent as a topping, filling or side vegetable; two different flavours of sprouted burger patties and finally, a seasonal kimchi with miso, either mild or super hot.”

If she was forced to choose her last meal on earth, Goldstein didn’t hesitate: “My Black Bean Nachos Shared Plate – a delicious creamy protein-rich dish, full of flavour and satisfaction. The sour cream black bean base is made with the Raw Wizard cashew yoghurt and pairs exquisitely with the fresh greens and tomatoes, the genuine Mexican guacamole (which is soured with lime, not lemon) and a round of corn nachos.”

Goldstein recently launched a plant-based recipe channel on YouTube - Plant-Based Wizard - where she presents recipes for everyone!