We got an exciting announcement to make (drum roll please) … Chef Moy (Founder Living Gaea, yoga instructor, Matthew Kenney and Tree Of Life graduate) has moved across to Rawthentic Food and has partnered up with us! We are so very blessed, as he is one of Hong Kong’s leading raw food chefs. Rawthentic Food will be now TWO living raw food chefs along with our up and coming web store to support this amazing lifestyle. Welcome to the family Chef Moy and we look forward to being of service to you all both on Facebook and in person at catering events, our online store and of course, our raw food classes!! xox
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.
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!
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 maintain a healthy and balanced diet.
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
1/3 cup Coconut or Agave 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!
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!
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