First taste of chocolate. Do you remember? Remember the joy of opening a chocolate bar? A journalist recently visited Cocoa farmers to film their first taste of chocolate. Their reaction reminded me of the stories revealed by young child worker’s on cocoa farms in Ivory Coast in the Documentary: Semi-Sweet. Re-post of a film review…
Tag: raw food
Real Food Foraging in our Urban edible landscapes.
Real food foraging is taking Freetarian tactics to a whole other edible landscape. It’s not about rummaging through the grocery store’s dump site or scrapping bubblegum off the concrete. Real food foraging is a learned art: It bridges culinary knowledge, environmental awareness and plant/fungus identification to your own edible advantage. Growing up with a Greek…
Recipe: How to Make Spring Roll-Nori Wraps
This Nori (seaweed) wrap recipe is an alternative to spring rolls. It’s perfect for getting a balance of essential vitamins into your diet. It’s also delicious and beautiful to share at picnics and parties. It pleases: vegetarian, vegan, gluten-free, and my dad who likes to live on garlic and lamb chops will even chow these…
South Africa’s West Coast Pomegranate and Peppercorn Salad
Soul smiles and surf-sore shoulders leave me mindful and replete. A montage of new faces smiling in the heat. Moon memories and salted dreams sail me through the Monday office beat. Yes, let’s strike out into the open, where wild places await. Let’s turn off the cell phones, leave our city behind. Let’s forget the…
Scream for Ice Cream at Breakfast: Banana. Strawberry & Pecan Recipe-Egg and Dairy-free
Who said you can’t eat ice cream for breakfast? I don’t have a Vitamix. I don’t have an Oscar. But I can still make easy raw food creations with what I have. I’m using the trusty MegaMix Juicer. During the days tofu was all the hype, Mom would add frozen bananas to our morning tofu…
Semi-Sweet Film Food Documentary: Life in Chocolate
It’s 37 degrees in Paris while Patrick Roger’s chocolatier workshop is busy transporting his sculpture of a Orangutan made of chocolate. Chocolate melts at 37 degrees, the same as our body’s temperature. Roger explains: “Chocolate acts the way we do . . . It’s a love story.” Roger’s story amongst others features in the food…
What to Eat when Visiting Greece’s villages: Nourishing Food Traditions
Summertime and road tripping lead to some of my favorite food adventure memories. In Greece, you can drive on national highways and come across Greek village tavernas that serve greek horiatiki salads under grapevines. Roadside stalls are piled with local fresh, dried, and preserved food that have been made and celebrated for centuries. Tradition, food…
It’s not Rabbit Food, It’s Rainbow Raw Salsa Salad.
Call it rabbit food, but it is damn delicious and surprisingly filling too. Inspired by Raw-vember, I made a spicy salad that is bright and tangy in flavour and festive on the eye. This is a super quick, easy and yummy crunch salad that has major nutrients because it is a whole bunch of raw…
To Cook or Dehydrate: Raw Food Recipes and Creativity
I just learned how to harvest Aloe Ferox from the ‘cook’ book Rawlicious-Recipes for Radiant Health. It’s a recipe book that encourages you to make colourful and vibrant food by encouraging you to put aloe in your smoothies, have sprouts as a kitchen staple, and make edible flower salads that look like birthday confetti. Who…
The Culinary Linguist 