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Published: March 8th 2012
Robbo's adventure into raw food cooking
I had the opportunity to learn some techniques to ‘cook’ raw vegan food with the wonderful chef, Loyenda. I joined two other students, Joseph Lee (Yoga teaching star) and Nic from Belgium (Massage therapist / Physiotherapist) for some cooking adventures .
Loyenda is a based in Chiang Mai & also Amsterdam where he holds raw food workshops.
His website: http://yendakreatives.wordpress.com/about/
‘I love the flavours
you get from going in the ‘raw’ and surprising there is very little effort compared to regular cooking to create some wonderful soups, salads, pies, crackers, smoothies, dressings and sauces’.
Key tools are: a blender, a food processor, spiral vegetable slicer, mortal and pestle and if getting serious then invest in a dehydrator machine.
We learnt how to use the dehydrator to make delicious crackers and how to dry fresh fruit including papaya, mango and bananas. Also using some groovy vegetable slicing gadgets we made some little gems like vegetable spaghetti from beetroot and zucchini.
My favourite recipes were non-rice sushi rolls, Miso and avocado soup, Loyenda’s famous “Coconut Power” smoothie and zucchini
spaghetti with avocado dressing.
Naturally being a fan of all things sweet and delicious, the raw fruit pies with coconut cream and sweet energy balls were also a big favourite.
Check out the photos.
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