Vegan Restoran V – in Estonia

Uus peakoka soovitus:
Läätsedega täidetud kapsarull sooja bataadisalati ja rohelise sibula kastmega 7.5€

The New Chef’s recommendation:
Lenses or filled sweet potatoes cabbage roll warm lettuce and green onion sauce € 7.5
Tallinn is the capital and largest city of Estonia. It is situated on the northern coast of the country, on the shore of the Gulf of Finland, 80 km south of Helsinki, east of Stockholm and west of Saint Petersburg. Tallinn occupies an area of 159.2 km2 and has a population of 440,950.

 

For more details on this gorgeous restaurant – please visit their Facebook page here:  Vegan Restoran V     – delicious menu, stunning presentation created with so much love and passion!

 

Please like, share and support all vegan establishments! The world is vegan if you want it to be!

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Get your gut healthy the vegan way – find out how!

Three reasons you should make your own sauerkraut at home: Number one – it’s super cheap. Number two – it’s really easy, and number three – it is extremely good for you!

So let’s go make it!

There are various ways that one can make sauerkraut using a variety of flavours but the key ingredients and the method will always be the same. In this presentation, we are experimenting with red cabbage instead of the traditional white cabbage which is often used that everyone has become so familiar with.

Ingredients:

Red Cabbage, beets, juniper berries, and salt.

Here is further information that may bring you up to speed regarding probiotics and why they are so good for us.

Some other ways that you can make sauerkraut easily:

  1. White cabbage, pink Himalayan rock salt, dill, horse radish.
  2. White cabbage with 1 x T of salt, vinegar, and organic sugar in each container.  Then top up to 2/3 boiled water.
  3. Mixed combo of white and red cabbage with quince, caraway seed and salt.

Make sure all containers and jars are ultra clean before you fill them up.

Your method will be similar in that you will cut your cabbage in half, take out the core – then quarter. Always opt for a good quality salt with lot’s of minerals, as you shan’t be throwing out the water.

Shred to your desired thickness, salt and massage – then allow to stand for up to a day. (this allows for the salt to release the juices from the cabbage, and makes the rest of the process a singe).

Add to a container (a handful at a time, then press to release water further).  You can add your other flavours in-between.  N.B. Horseradish not only adds wonderful flavour but doubles up as preventing possible mould. You want to press down your cabbage hard into the containers until the cabbage is covered with brine.

Finally, preferably keep those ingredients press down with a plate, on top of which you shall set a  weight such as a 2 litre bottle filled with water etc so that your cabbage stays submerged in it’s juices.

Cover your container with a cheese cloth or damp cloth so that it has some room to breath. Never fill your container up all the way to the top as, as your sauerkraut starts to ferment – it expands before it settles down.

Place in a safe corner away from any action but check on it every day wiping away any foam which may develop on the sides.  The fermentation process ought to take about three weeks, but taste your sauerkraut – you may even enjoy after a week.

Probiotics is the total buzz word right now, and that’s exactly what is in sauerkraut. It’s got tons of good bacteria which is great for your gut! Ready good for indigestion and immunity, giving your vegetables absolute superpowers! Cabbage is a great source of A, C, fiber – it’s a great veg to eat on it’s own but even better fermented!

 

 

 

 

Food – about vegan food.

Going vegan is derived only from plant based foods. Vegans do not use or consume any animals or animal products including flesh (land or sea animals), milk, eggs, or honey.

Eating vegan doesn’t require breaking the bank or moving to a big city. The most nutritious and inexpensive vegan foods which can be found in any supermarket, are fresh produce, grains, legumes and nuts/seeds. These should make up the bulk of the diet for optimum health. Vegan processed foods in the form of soy hot dogs, vegan &”cheeses,” desserts, etc are best eaten only on occasion. The following information will help you ease into going vegan with so much more confidence.

Isn’t vegan food boring?

A popular myth is that vegans subsist only on soybeans and salad. In reality, vegans eat everything non-vegans eat, but without the animal products and likely with more variety from special foods.

Common vegan dishes include stir fry, pasta, rice and beans, chana masala, cucumber-avocado sushi, pad thai, quinoa, pizza, pancakes, French toast, waffles, veggie burgers, chili, soups, tacos, burritos, casseroles, stew, sandwiches, cookies, non-dairy ice-cream and other delicious frozen vegan confectionaries, cakes, pies, etc.

Nutrition & Health

Nutritional deficiencies are a concern for everyone. While vegans statistically enjoy longer life spans than the average human being, we are not exempt from this reality. First and foremost, you should ensure you are receiving enough Vitamin B-12, Omega-3, and Vitamin D. See below for more detailed information on vegan nutrition.

Protein: Because animal-based foods are high in protein, it’s a common misconception that vegans don’t get enough of it. In fact, the real problem is nonvegans getting too much protein. Vegans can get all the protein they need from lentils, tempeh, tofu, beans, nuts, seeds, and even vegetables.

We highly recommend the book, Becoming Vegan by Brenda Davis and Vesanto Melina. M.S., R.D for more detailed information pertaining to ones age and individual needs. They provide sample menu plans and nutrition recommendations for children, teenagers, pregnancy, and athletes as well as a wealth of information on proper nutrition. Also, be sure to check out The Boston Vegan Association’s Nutritional Pamphlet

Calcium: (Approximately 1000 milligrams per day, 1200 milligrams for women over 51 and men over 70.) Leafy green vegetables-kale, collards, broccoli, okra, figs, oranges, almonds, pistachio nuts, hazelnuts, flaxseed, sunflower seeds, sesame seeds, soybeans, chickpeas, navy beans, pinto beans, kidney beans, lentils, tempeh, tofu*, fortified non-dairy yogurt, fortified non-dairy milks, fortified soy products, fortified breakfast cereals, and fortified orange juice. Note: Spinach, beet greens, and chard are healthy foods but not good sources of calcium.

When purchasing tofu, look for the calcium-set tofu with “calcium sulphate” in the ingredients.

Iron: Chickpeas (hummus), lentils, navy beans, pinto beans, kidney beans, soybeans, quinoa, tofu, raisins, goji berries, fortified veggie burgers and other soy products, pumpkin seeds, cashews, figs, sunflower seeds, sesame tahini, prunes, whole wheat, parsley, and pine nuts.

Tips

Vitamin-C rich foods help with iron absorption. Try eating these foods in the same meal. Use cast-iron cookware. If your iron status is low, avoid consuming foods high in zinc at the same meal.

B12: (2000 micrograms once a week or 10-100 micrograms a day.) Produced by bacteria and found in soil, water, etc, it is necessary for vegans to supplement their diet since most vegetables are cleaned very well. Vegans supplement their diets with B12 by eating nutritional yeast or fortified foods. Most non-dairy milks and cereals are fortified with B12. Consume at least three servings of vitamin B12-fortified food per day (each supplying at least 20% of the Daily Value on the label), Or, vegan B12 tablets, or slow release B12 patches are also available today. Very often nonvegans suffer from B12 deficiency – deficiencies can affect anyone who follows a poor diet following only processes fast foods etc.  (One 2000 mcg tablet (ideally chewed or dissolved under your tongue) once a week; or at least 10-100 mcg once a day.)Buy Nutritional Yeast Buy Vitamin B12 Tablets

Omega-3: Two tablespoons of ground flax seeds every day or two teaspoons daily of flax seed oil. And/or, an omega 3 DHA supplement in the form of algae.

 

Vitamin D: Light skin-about 10-15 minutes of sunshine. Dark skin: about 30 minutes of sunshine daily depending on the time of year, etc. Buy vegan Vitamin D3 Note: Vitamin D3 found in many fortified orange juices comes from the wool of sheep and is not vegan.

The information here is intended as a helpful overview but cannot cover all vegan nutrition topics. To make sure that your diet is meeting all the nutrients that your body and mind need, please consult a nutrition professional with expertise in vegan diets should you feel the need, preferably consult a vegan physician – one who has extensive knowledge on healthy vegan foods. Also it is preferable to obtain nutrients from a healthy well balanced vegan diet to those of pills where possible. When going vegan it is very likely that your health will improve whilst doing it correctly.

Special Foods

Spend some time with a vegan and you may be surprised to learn a vegan’s diet is not just the standard diet minus animal products. There are several kinds of foods which have gained recognition as vegan staples.

Tempeh

Tempeh (“tem-pea” or “tem-pay”) is like tofu, but fermented and pressed to be thick and savoury. An easy way to prepare tempeh is to fry or grill with blended seasonings meant for grilling. Check your ingredients, of course, but surprisingly many are vegan.

 

Tofu

Tofu is a solid food made from pressed soybean curd. It’s one of the most unusual vegan staples in that it can be used to make a breakfast dish like  scrambled tofu, a dinner dish like pan fried tofu, or even a chocolate mousse dessert. Tofu gets a bad wrap in popular culture as a tasteless food, but tofu isn’t meant to be a flavour agent. It works best at soaking up flavours and giving them a texture and consistency.

Seitan

Seitan is a chewy and naturally brown substance made from wheat gluten, an isolated protein found in wheat. Seitan is usually cut into strips and baked or fried to provide some protein and chewiness to a dish.

Like tempeh, seitan is very easy to prepare and needs little to no seasoning.

Nutritional Yeast

Nutritional yeast is very different from the yeast used in bread. Nutritional yeast, which comes powdered or in flakes, is most often used to provide a cheesy consistency. Unlike cheese, nutritional yeast also lasts far longer and has no cholesterol. Sprinkle in soup, on popcorn, or add water to make cheesy sauces.

Red Star Nutritional Yeast

Ingredients

The number of nonvegan ingredients found in food and products is too numerous to mention here, but we’ve included some of the most common below.

Common Nonvegan Ingredients

  • Casein
    Casein is a protein from milk. Surprisingly, can often found in soy cheeses –  so beware!
  • Carmine/Carminic Acid
    Also known as Crimson Lake, Cochineal, Natural Red 4, C.I. 75470, or E120, carmine is made from crushed cochineal insects with bright red shells. Often used as a red food coloring.
  • Beeswax
    Beeswax, as the name implies comes from honeybees. Why isn’t honey/beeswax vegan?
  • Gelatin
    Gelatin is a substance produced from the collagen found in animal bones and hoofs. This is often used for marshmallows, Jello®, and as a preservative.
  • Vitamin D3
    Often found in fortified orange juice, vitamin D3 comes from Lanolin, a sheep product. D2, however, is vegan.
  • Whey
    Whey is a milk protein often used as a protein boost in some commercial foods.

Replacements

Here are some quick tips for using vegan ingredients to replace the animal products in your favourite recipes

Eggs

  • Apple Sauce
    Applesauce will give off a gas while being cooked, making your baked goods fluffy. It’s also doesn’t require adding as much liquid as powdered replacers. 1/4 cup applesauce = 1 egg
  • Ground Flax Seed
    When ground to a powder and liquified with water, ground flax seed creates a gooey texture great for binding. It’s also full of protein and omega-3s. 1 tbsp ground flax + 3 tbsp water = 1 egg.
  • Banana
    Like applesauce, bananas are naturally sweet. They also have strong binding properties when used baked goods. 1/2 banana = 1 egg
  • Baking soda/powder
    When you really need your dish fluffy without extra flavor, simple baking soda or baking powder does wonders. 1 tsp baking powder + 1 1/2 tbs water + 1 1/2 tbs oil or 1 tbs vinegar + 1 tsp baking soda = 1 egg.
More wonderful egg substitutes can be found here (egg replacements)

Milk

  • Soy/Oat/Hemp/Almond/etc. milk
    By now, you’ve probably heard of the increasingly popular nut- and bean-derived milk products making their way into grocery stores. While soymilk is probably the most prevalent, some prefer rice milk for its naturally light and sweet flavour and almond milk for a boost of Vitamin E, monounsaturated fats, dietary fiber, and B vitamins.

More about milk replacements here (milk replacements)

  • Vegetable Oil
    The only difference between a fat and an oil is that a fat is a solid at room temperature. Often when milk is used in foods like mashed potatoes, it’s the fat that makes it creamy. Substituting this for vegetable or olive oil is equally as satisfying and much healthier.

Check out some ideas for a healthy vegan pantry here (vegan pantry to help get you started)

Food Blogs

Cookbooks

The New American Vegan by Vincent J. Guihan

Weaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity.

Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further—to increase flavor, to add drama to the presentation, or just to add extra flourish.”

Vegan Yum Yum by Lauren Ulm

“When Lauren Ulm went vegan, she faced the typical onslaught of questions from acquaintances and more than the occasional wince from unsuspecting dinner guests. Vowing to prove that vegan food can be decadent and delicious—and not a bland stand-in for ‘normal’ food—she created a blog, veganyumyum.com. What began as a hobby became an obsession….

Here in her debut cookbook, Lauren shows that vegan food is anything but dull, with her creative and quirky twists on everything from crowd-pleasing appetizers to indulgent desserts, from easy weekend breakfasts to speedy weeknight dinners, plus holiday- and company-worthy fare you can serve with pride.”

The Vegan Table by Colleen Patrick-Goudreau

“A celebration of plant-based cuisine, The Vegan Table offers recipes and menus for every occasion and season, including romantic meals, traditional tea parties, formal dinners, casual gatherings, children’s parties, and holiday feasts.

Packed with invaluable tips, expert advice, fascinating lore, delicious recipes, and gorgeous full-color photographs, The Vegan Table is the ultimate guide, whether you are hosting an intimate gathering of close friends or a large party with an open guest list.

Organized by themed menus, the eclectic mix of recipes features cuisines from around the world, including Mediterranean, Middle Eastern, Mexican, Asian, Indian, and African. Follow the menus provided, or create your own using the array of appetizers, soups, stews, salads, main dishes, and desserts.”

Let them Eat Vegan by Dreena Burton

“Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet.

It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! distills more than fifteen years of recipe development that emphasize unrefined, less-processed ingredients–no white flour or white sugar, but instead whole-grain flours, natural sweeteners, raw foods, and plenty of beans ’n greens.

There’s no relying on meat analogues here, either–just hearty, healthy food that looks and tastes great. As the mother of three young girls, Burton always keeps their nutrition–and taste buds–in mind. From the simplest comfort foods like Warm ‘Vegveeta’ Cheese Sauce to the more sophisticated Anise-and Coriander-Infused Orange Lentil Soup, these recipes will delight and inspire even the pickiest eaters and provide lifelong vegans with the innovative, wholesome recipes they’ve always wanted.”

The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray

“Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour.

Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.”

Desserts

The Joy of Vegan Baking by Colleen Patrick-Goudreau

“A seasoned cooking instructor and self-described “joyful vegan,” author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena.

More than just a collection of recipes, this informative cookbook is a valuable resource for any baker — novice or seasoned. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values.”

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert.

A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone’s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa’s true cupcake anecdotes from the trenches.

When Vegan Cupcakes Take Over the World, no dessert lover can resist.

Restaurants Near You

Even if you don’t live in a big city with fully vegan restaurants, there is a surprisingly large number of vegan options for eating out almost anywhere in the world. Check out two of the most popular resources below to find options near you. Please be advised, while these can be excellent resources for finding vegan options, the unfortunately also label options which are devoid of flesh, but still very nonvegan.

Vegan Food is Everywhere

With a fresh design and tons of listings all over the world, VFIE is our number one recommendation for finding vegan and vegan-friendly establishments.

HappyCow

HappyCow is one of the oldest resources for finding vegan restaurants near you.

VegGuide

VegGuide is similar to HappyCow, but with a more streamlined, minimalist interface making it fast and easy to search.

Vegan Stores

Here are a few places to get vegan products delivered to you

 

    • Vegan Essentials
      VE, as the name implies, is all vegan with a wide selection of foods for humans and nonhumans as well as clothing and other specialty items.
    • Amazon.com
      While not an exclusively vegan storefront, Amazon actually has a large directory of vegan foods available in bulk in their grocery department.
    • Pangea
      Pangea, also known as TheVeganStore.com is an all vegan storefront much like Vegan Essentials.

Veganism is not just a diet, but a moral obligation if we wish to strike at the roots of speciesism in all its forms. Veganism is a moral imperative if we wish to bring an end to an injustice to all animals. Veganism is the very least that we owe to the thinking, feeling creatures with whom we share the Earth.

— Khaetlyn L. Grindell

A great site to visit: www.howdoigovegan.com

South Africa! Shop local for vegan products – online here!

If you live in South Africa – then this link is for you! Why are we posting this you may ask – because we care. We care about animals, we care about our environment, and we care about you and your health. We want you to go green! Shopping online has never been easier.

Taking good care, living consciously with those around us, both human and non, means less violence, less harm, to everyone that we have the capability to care so much about. Everyday we sob our hearts out at the harm, the horror, that is unnecessarily inflicted upon the animal kingdom, we ask ourselves how can we change it for them – what can we do to stop their suffering and pain.

Everyday, we read, we hear about climate change, methane Co2, how over 51% of this noxious gas, is derived from the animal agricultural sect. We hear how the ice caps and glaciers are melting, how we are destroying the forests, how we are acidifying the oceans, poisoning our waterways, polluting our air, and destroying the fundamental ecosystems that we have all become so reliant upon, and whole species who are going extinct.

There are solutions, we’re not at a complete and utter loss – there are phenomenal alternative ways we can refine our lives, to improve and change the tragic situation, as South Africans we are capable of embracing the concept of going green, to start living consciously, to reverse this violence, violence to animals, violence to ourselves, and violence to our mother earth.

We encourage you to check out this link offered by Faithful to Nature – your online organic shop. Check out the hundreds of vegan products on offer here in South Africa, on our very own soil – our land, and know, that what you purchase is free of animals, free of animal bi-products, free of harm, it’s organic – no chemicals or pesticides, environmentally safe and green.

We have spoken to so many people who say that it is difficult to go vegan and hard to live consciously – it’s not. Going vegan, living our lives nonviolently, has never been easier, it’s just a simple mind switch. There are mega products which have hit local supermarkets today! And if you can’t find them in some stores – you will find them here on line. Vegan restaurants are booming, stores are getting with the programme, so many more South Africans are starting to embrace this gorgeous way of life today. The movement is growing exponentially, the markers are up – the demand Is growing. Join in, have fun, live life ethically, make the switch, make the difference! Let this be the day that you say – ” I have had enough of violence, this is my stand, my choice to no longer be a part of violence. I am going vegan for ethical reasons. I am doing it for animal rights”.

http://www.faithful-to-nature.co.za/help.php?section=about

activevegandotorg.wordpress.com

Another excellent link that you may be interested in : www.howdoigovegan.com

How to make mayonnaise and dill sauce tartar – all vegan

You’re going to cry with laughter when you find out how easy it is to make your very own delicious vegan mayonnaise. Yup! That’s right a gorgeous, delicious mayonnaise without eggs and zero milk derivative. It’s cost effected, making it cheaper than any other unhealthy shelved mayonnaise. It’s healthy and why wouldn’t I share some recipes with you – when together we can encourage the whole world to live a cruelty free life with an abundance of health.

Not sure about you but I have always been a ‘saucy’ person. Dishes with lot’s of sauces, dressings, gravies compotes, and other condiments have always been my week spot. So it seems natural that I would be encouraged to consume all of those lovely things with anything that might be otherwise perceived as plain. Today there are lot’s of vegan options in the stores, but some can be quite pricey, and others still can have ingredients in them that we may not be too keen on. So it makes perfect sense to have the best of both worlds, to be able to buy vegan options is great, but to be able to make our own certainly gives us the upper hand.

With this little inspiration, I shall provide you with two lovely recipes that I use to make vegan mayonnaise, but there are hundreds of variations that you can experiment with. These here though may get you going.

Recipe 1:

1 and a half cups of canola oil
2/3 soy milk
1 t mustard powder
1/4 t mgpc
1/4 t phrs
2 t organic sugar
1 2/3 t apple cider vinegar

To make:

Blend everything together for a couple of seconds – except your vinegar. Add your vinegar last, and add it slowly whist you continue to blend – until your desired thickness. If you wanted to make it thicker, you could add 1/2 cup of silken tofu – but that shouldn’t be necessary.

Recipe 2:

1/2 cup oil
1 T organic vinegar
1 T sweetener
2 T water
1 t mustard
1/4 t phrs
1/4 t mgpc
1/2 t onion powder
1/2 t garlic powder
1/2 t cayenne pepper
1 T ground flax seed

To make:

Blend everything together until desired thickness.

***note: both shall last about a week in your refrigerator – unless you consume them before (which is highly likely)!

Back to our dill sauce tartar:

Whether you choose to add your ingredients to a vegan store bought mayonnaise or homemade vegan mayonnaise – it’s all good.

Ingredients serving 1-2 guests:

4 T mayo

1 large pickled gherkin (finely chopped)

1 lemon (juice thereof), for thinning if you wish

a few sprigs of dill (torn or chopped)

Spoon out the required amount for your meal and those for whom you are catering. You may enjoy your tartar to be of thinner consistency – in which case, you could squeeze a whole lemon (juice thereof), into that. Chop up some pickled gherkins (to your desired thickness), together with a handful of finely chopped dill, and mix together, then serve as a divine compliment to pies, burgers, or any dish that you wish! I love this as a dipping, dressing or as a spread on sandwiches, mash, avo, vegan sushi, burgers, wraps, salads etc – this sauce is a classic and will compliment some of your favourite comfort foods – try it! Stay Vegan !

Living Light Culinary Institute – California, U.S.A – Raw Vegan

Welcome to the world’s premier raw vegan culinary school – The birthplace of gourmet raw vegan cuisine.
Living Light Culinary Institute offers a variety of practical yet fun and life-transforming trainings to suit every student, whether you plan to forge a career in the fast-growing arena of raw living foods or simply prepare meals for family and friends. Their courses inspire students to create healthier, more conscious cuisine without sacrificing taste, presentation, or the emotional satisfaction of food.

They offer three levels of chef certification: Raw Culinary Arts Associate Chef and Instructor Certification™, Gourmet Raw Food Chef Certification™, and Raw Culinary Arts Professional Chef Certification™. These courses take students through a progressively complex set of culinary skills—everything from mastering knife skills and learning to set up a healthy kitchen, to charting a menu, catering a raw event, and even creating dishes without recipes! They empower their students by offering the practical knowledge base they need to develop confidence, creativity, and expertise in the kitchen. They also offer two Science of Raw Food Nutrition™ certifications developed by Rick Dina, D.C. and Karin Dina, D.C., as well as other interesting and inspirational classes including advanced courses, Ethnic Flavours in Recipe Development™, RawFusion Gourmet Spa Cuisine™, Raw Event Catering & Elegant Entertaining,™ and the Sharpen Up Your Knife Skills!™ Course. Call or visit their website to receive our complete brochure of courses and program discounts. www.rawfoodchef.com

Their full address is at : 301-B Main St, Fort Bragg, California 95437

Living Light International is an organization of dedicated individuals devoted to sharing knowledge about healthful, vibrant living and transformation of body, mind, and spirit.

Living Light International educates and inspires people to create delicious, health-promoting foods for themselves and their families, instruct others in the benefits of the raw vegan lifestyle, and reach the highest standards of leadership and professionalism in the field of raw culinary arts and nutrition.

Contact them at:  (707) 964-2420 or (800) 816-2319 or at  info@rawfoodchef.com

High powered chia breakfast.

Spoil yourself to a high powered chia breakfast packed with healthy protein and omega’s – throw in some berries for antioxidant’s and a little thinly sliced banana for potassium – add warm almond milk and a drizzle of coconut nectar, and you have yourself a kings breakfast!

Chia – so easy to make, underrated, this breakfast ought to be on every breakfast menu in the world. Everyone would benefit from consuming this at least once per week. Versatile – any fruit will compliment chia together with non dairy milk.

Use chia as a power breakfast, pop it into your smoothies, make delicious desserts and, use chia in place egg.

Serves 3:

Ingredients:

50 grams chia (soak in boiled water)
3 x 250ml almond milk
2 bananas (sliced)
6 large strawberries (quartered)
9 raspberries (whole)
coconut nectar

To make:

Add your chia to a bowl together with boiled water. Chia grows to about 3-4 times it’s size, so add two x 250ml water first, then add more as you require and allow to soak for a couple of minutes. You will end up with a ‘gooey’ texture.

Whilst that is happening – prepare your fruit, and heat up your almond milk on a low temperature.

Add your chia mix to your milk and stir until smooth and desired temperature. Serve to your breakfast bowls and garnish with your choice of fruit. A final drizzle of coconut nectar to finish off and enjoy!

P.S. – Please note that the consistency of your breakfast is a personal choice, should you wish for your bowl of chia to be thicker in consistency, then add less milk or more chia to the mix. This for me is just perfect!

Vegan Chef On The Run