More from Taste Nut cheeze One of the hardest things about going vegan and raw is getting over cheese. Using the basic nut cheese we had made the previous day, we all came up with our own flavour variations. I made a peppercorn goats cheeze, using Deborah’s recipe, and attempted to achieve a cheddar type …
Taste – Raw Food Course Tom Kha Soup Last week I attended Deborah Durrant’s Taste course – a 1 week intensive hands on course – it follows on from her Feast 2014 course, and is geared to fine dining, menu planning and plating techniques. Shame that Karen had to be back in SA and was …
Raw courgette pasta – with tomato sauce At the moment I am killing time between the 2 raw food course, doing some maintenance on our boat in the Netherlands. Compared to our kitchen at home, the equipment on the boat is pretty basic, but it’s surprising what you can do with raw food with limited …
Sweet Treats – last of Feast 2014 – Raw Food course Lime custard tartlet – raw and vegan Everybody seems to make smoothies these days. They tend to be a bit hit and miss – very good or merely ok. Here we learnt a whole lot about the basics of a smoothie and how to …
More on Feast 2014 – Raw Food Course Karen’s Raw Foods Cheeze Platter Wednesday, the middle day was probably the most exhausting. It was the most intense day, but we had also been eating 100% raw for a couple of days now and were undergoing a mini detox – physically and emotionally. Sounds odd – …
Raw Food Course Beetroot ravioli – raw and vegan Last week was, I think, the first week that I haven’t put out a post. Hopefully I will be forgiven, as Karen and I were frantically busy doing Deborah Durrant’s 5 day Raw Food course. What a fantastic and fun week it was. We learnt such …
Raw lime mousse with berries A very exciting time at the moment for me, and hopefully this blog. Yesterday we attended the 2014 London Vegfest at Kensington. This event is in it’s second year. Last year, the inaugural occasion, apparently about 9000 people attended over the 2 days. This year it seemed just as crowded. …
Vegan in Nijmegen, Netherlands Vegan main course at De Klinker Still on our boating travels in Netherlands, we were recently in Nijmegen. This is a relatively small town near Arnhem which suffered heavily in the second world war. Soup starter at De Klinker Not really expecting much in the way of healthy food, I checked …
Pears poached in red wine – organic and vegan Pears poached in red wine – organic! As part of our drive to eat healthily, we go for organic wherever possible. A few days ago, on our boating travels, Karen spotted a pear tree next to a lock. Of course she picked a few. They were …
Spiralized salads and pasta As any regular reader will know, we are a bit into raw. A while ago I did a post on the ”Raw Kitchen” in which there is a spiralizer. (see this post) A wonderful device, but a bit of a mission to get out and set up. Mini Spiralizer Recently we …
