Wednesday, November 10, 2010

Nafa potluck raw uncooking demonstration

This past Friday, I had the absolute pleasure of giving a presentation and (un)cooking demonstration on raw food veganism for NAFA, Niagara Action for Animals vegan potluck, held monthly at a Unitarian Church Hall in Niagara. I was asked by Dylan, one of the members, and organizers of the monthly potlucks, to talk about raw food veganism with the wonderful group of attendees (approximately 50 people in total).
I had such a fun time organizing information for the presentation, and devising a cooking demonstration. I focused on an introduction to raw food veganism, as well as the culture cuisine associated with this particular practice of eating. We also talked about the raw food 'pyramid' and acid vs alkalinity for our bodies. Here are some photos from the presentation:

For the uncooking demonstration, I talked about raw cacao (positive and negative aspects) and did a demo of a Raw Choccie Recipe, followed by my favorite Lemon-Coconut Bars. These were a big hit with the crowd - I was so pleased. Unfortunately, there are no pictures of the raw choccies, as they went fairly quickly. I'll be posting about raw chocolate in the coming weeks (Christmas prezzies!).

The food at the potluck was also amazing - hands down, the best dish was by Kristin with her raw vegan pad thai. She graciously shared her recipe, and I recreated the dish, with a few variations at home. I had recently purchased some kelp noodles for the first time, and had no idea as to what to do with them. This recipe was perfect. Here is my version:

Amazing Raw Pad Thai

1/2 cup almonds (unfortunately, unsoaked due to time constraints - would taste much better if almonds were soaked; you know how it is!)
1/2 cup water
1/4 cup melted coconut oil
juice of 1 lemon
1 tbsp freshly minced ginger
1/2 clove garlic
1/4 tsp red pepper flakes
4 dates
salt to taste

Soak 1 package of kelp noodles (I ordered mine from Real Raw Food) for at least an hour in warm water. Drain. Blend ingredients in a blender, and add to noodles. Add julienned red peppers, carrot 'noodles' (made with a veggie peeler), and chopped  baby spinach leaves. Serve immediately or let the dish 'set' overnight in the fridge (the flavours absorb much better this way). Can also top with hemp seeds if you wish.

All in all, I felt very fortunate to share some positive space with others and meet some new faces as well. Great vibes all around. For more information on NAFA, please visit their website as well as The Vegan Police.