Raw Vegan Hong Kong Living Gaea
Mindful Food.
Very easy recipe to make:
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Clean mushrooms with a damp towel, removing all dirt. Slice them into 1/4″ thin and add the wet ingredients (oils and tamari), then add the dry ingredients. Let them marinate for at least 10 minutes.
Enjoy them in salads, sushi makis, or just eat them as they are!
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Something to keep on the chiller or your canteen while your on the run!
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1 liter Filtered water
2 unit limes
3 tablespoons coconut nectar
5 drops lemon stevia
⅛ teaspoon High mineral Salt
Mix all ingredients on your favorite jug! Enjoy
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Life Elixir inspired by the Aztec God of Rain, Fertility and Water:
Chakras: Anahata, Anja
Benefits: Heart, muscles, immune support
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1/4 cup raw cacao powder
2 medium medjool dates
2 mission figs
1 cup coconut water
1/2 cup coconut pulp
1 pinch cayenne pepper
1/4 cup frozen blueberries
1/2 tsp bee polen on top
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Wanna celebrate with the magic of raw vegan food Chef Moy can help you to prepare in your own location a delicious dinner in your home, sharing the joy of a mindful dinner.
Wanna learn of how you can create mindful food at your own home Chef Moy will personally explain how to prepare raw vegan healthy delicious food that you an incorporate in your daily life.
This is a good breakfast to have after your yoga practice, is fast and easy to make, all you need is a blender. The spices and ginger help digestion and balances the flavor very good. I like to mix different nuts and seeds to make mylks, this make a nice combination that is rich and nutritious. Try to get organic ingredients as much as possible to get greater benefits and taste.
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Ingredients:
1 cup groat oats, soaked overnight
4 pieces dates, soaked
1/3 cup apricots, chopped
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon cardamon
1 pinch sea salt
1 inch ginger
1/3 cup almonds
¼ cup brazil nuts
1 cup water
1.Soaking ingredients: Soak the oat groats overnight on the fridge.
Soak the almonds overnight on the fridge.
2.Masala Nut Mylk: Remove the water from the almonds, add 1 cup of water and blend them with the brazil nuts. (nut mylk detailed instructions ).
Strain the mixture on a milk bag, and dehydrate and freeze leftover pulp for other recipes.
Add into the milk the spices: cinnamon, cardamon, salt and ginger. Blend again.
Add the dates and blend again.
3.Porridge: Add into your Masala Nut Mylk, the groat oats and blend until smooth, then add the apricots and pulse the blender a couple of times, to have some chunks inside.
Serve adding a dash of cinnamon and top with an apricot.
Om Shanti!
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This is one of my first pies that I started to make when I was learning about raw foods, it was inspired by the Rainbow Life Cuisine of Gabriel Cousens, a dear teacher that I’ll be visiting this coming June on his Master intensive. I hope to be able to share more recipes that are prepared considering the aspect of nutrition, glycemic index and body type, factors that are key to maintaining a healthy and balanced diet.
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Crust
Almonds = 2 cups sprouted (soaked overnight)
Raisins = 1/2 cup (soaked for 1 hour)
Cinnamon = 1/4 tsp
Salt = 1/8 tsp
Mix all ingredients on a food processor until a paste consistency. On a 7″inch pan, add 1/2 tsp of coconut oil and spread it even on all the surface. Then press the mixture to form an even crust.
Blueberry Filling
1.5 Cups Cashews ups dry = 2 cups soaked for 3 hrs
2 Cups Blueberries, fresh
1/3 cup Coconut oil
1/2 cup Coconut nectar
1/2 cup coconut pulp (Fresh Thai)
1/8 Tsp Sea Salt
Decoration
Blueberries, fresh = 1 Cups
Place ingredients on a high speed blender, and mix until smooth, immediately place mixture into cake mold and drop blueberries around for decoration. Set on fridge for 20 minutes. Enjoy!
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If you want to learn more about making decadent and healthy raw vegan pies contact me and we’ll arrange a one-on-one coaching class where you can learn this and other amazing raw food creations!
Last February we had an amazing and revealing experience at the Landmark where we learned how to connect to our body with yoga and food while enjoying a delicious raw vegan cuisine class.
It’s rare to have such an opportunity that brings a beautiful atmosphere and an open space to practice yoga and learn about raw vegan food. We will have another session to practice a yoga class that will help purify our energy channels, and a living foods session that will help purify the body while eating desserts!
Hazel Nut Chocolate Drink – Blueberry Pie – Strawberry Mousse
Wednesday 23 March – 10:30am to 2:15pm
HKD $800 for both the yoga class and the workshop package
HKD $640 for the workshop alone.
For more information, please call The Oriental Spa on 2132 0011.
http://www.mandarinoriental.com/landmark/news/?id=spa
You will have a generous serving of each of this creation and a detail class that will allow you to make them at home.
The desserts you will learn are raw vegan, they consist on raw nuts, seeds, fruits, vegetables, spices and herbs in their natural state, all being processed under 115F, free of white sugars, gluten free, animal free and dairy free.
Directions:
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Berries are colorful, tasty and nutritious, just by eating them raw we can enjoy them anytime. This recipe makes a raw version of the traditional whipped cream so we can enjoy it with our favorite berries anytime.
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Ingredients
1/2 cup of raw whipped cream
1/3 cup of blueberries
1/3 cup of strawberries, diced
2 medjool dates, diced.
Whipped Cream
1 cup of soaked cashews (2-3 hours)
1/2 cup of orange juice
1/2 teaspoon of almond essence
3 tablespoons of agave nectar
1 tablespoon of of Irish Moss paste
Assembly
Keeps 3-4 days on fridge.
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Looking at the events that are happening in the world, we need to pay more attention to the choices we make in our diet in order to prevent terminal diseases. I’m very sorry for the innocent people who are suffering in Japan and I wanted to share some information that we can take into our diet to fight against low level radiation, so we can all benefit from it.
Eat more whole grains ( I rather sprout them!) in your diet (ratio 40-50%)
They help detox our body, and prevent cellular damage.
Eat more greens (20-30%) leafy greens, cabbage family and yellow veggies (zucchini, capsicum, yellow tomatoes)
Eat more brown seaweed (5%): Kombu, Kelp, Wakame
According to a research in the Canadian Medical Association Journal, such ingredients have a polysaccharide substance that can help eliminate radioactive traces from the body.
…and also remember to always carry an umbrella with you, you don’t want some acid/radioactive rain in your head.
I will work on some tasty raw vegan recipes against low level radiation!
Sources:
Y. Tanaka et. Al. ” Studies on Inhibition of Intestinal Absorption of Radioactive Strontium”, Canadian Medical Association Journal 99: 169-75.
From Diet For The Atomic Age, How To Protect Yourself From Low-Level Radiation, by Sara Shannon, Avery Publishing Group Inc., Wayne, NJ USA, 1987. The book is available for $8.95 from the publisher. Tel: 800/548-5757.
Retrieved on March 15 2012 from:
http://home.iae.nl/users/lightnet/health/radiation.htm
http://www.ratical.org/radiation/NGP/Diet4AtomAge.html