Today was the last day of my magical experience at the Raw & Plant-Food Chef & Integral Wellbeing Leader Training. Empowerment. Inspiration. Truth. Awareness. Gratitude. Friendship. Joy. Love. Oneness. That's how I can describe the last 6 days.
Today we created our own dishes and here's a selection of just some of them. We had pumpkin quesadillas, courgette koftas, living sushi, raw pizza with pine nut chips, tomato consommé soup, lots of desserts (but no photos as we started our degustation from desserts today and they disappeared immediately 💕 )
But FOOD is so much more than just what’s on our plates. Can't wait to start creating ethereal deliciousness for the body, soul and mind.
Joel, Aiste, and the @wildfoodcafe team - thank you for the MAGIC. ❤
FOOD is so much more than just what’s on your plate. Let’s catch up with @joel_gazdar tomorrow @vegfestuk 🌈 How to approach our relationship with food as an integral part of a wholistic wellbeing spectrum and more 🌈 tomorrow 1pm // living Raw zone @vegfestuk Olympia see you wild ones! XX 😜
💚 COCONUT CHIA PUDDING 💚Super simple recipe from @thewhitechestnut
"Coconut chia pudding recipe!🌱👏🏻 I made this delicious coconut chia pudding with tons of toppings. Find the full recipe www.thewhitechestnut.com Have a lovely Weekend !😍👍🏼
Trying some beautiful food today. My beloved @vegerasta spent the last week at the #plantbasedchef training and prepared the most delicious quesadillas I've ever tried made from the pumpkin puree and stuffed with jalapenos and cashew cheese. There were also some marinated courgette koftas. Yum! And beetroot cheesecake. Heaven in the mouth ❤
Made my favorite dish "Chana Dal" for Tihar ✨ Festival of Light is I think my favorite time of the year.🍂🍂🍁🍁Btw I miss deusi bhailo 🌺🌟💃🏽 Hope you guys had wonderful time with your friends and family 💚 #tiharvibes#chanadal
Going through old photos and came upon this one of my brother @pabloafernandez and I about 4 years ago. We had just began our journey as business partners together in San Diego. It's incredible looking back on our journey, and what we accomplished together, I'm happy to say I would do it all over again. Looking forward to the future and what it holds for us and our family. Love you bro, your my best friend, business partner, mentor, and pain in the ass sometimes 😂❤️🙏🏼.
BROCCOLI QUINOA BITEZ 👏👏👏because this lilbroccolihead is gonna BROCC TIL SHE DROPS 😎
Only a few days left to #BroccTilYouDrop 😱To enter the shoutout contest:
1. Follow me (😜) @effyeahfood & @forkbroccoli ✨
2. Share a pic of your fave broccoli recipe 😍
3. Use the hashtag #BroccTilYouDrop for a chance to win a shoutout from all of our accounts on Monday, Oct 23 🎉
✔️ Contest will end on Oct 23
✔️ 4 winners selected
✔️ Multiple posts encouraged!
Recipe for the broccoli bitez & chipotle aioli below 👇☺️
Ok, I'm going to get sappy now. Last night I said goodbye to the vibrant community of @wildlivingfoods. I came on this time last year for the grand opening, having never spent time in Downtown LA or opened a restaurant before. I remember how impressed I was with the owners for calmly navigating the chaos of the first night. Not a voice was raised, and I knew this restaurant was different. Soon we got busier, built up the team, and were constantly improving operations, as well as the menu. It was clear, we weren't going anywhere. We were an oasis of health in the middle of a community that needed it. Downtown LA is CRAZY. Sometimes unsafe, and always keeping us on our toes. A daily challenge was to make sure we were serving the community while still protecting ourselves. For example, giving people cups of water but making sure our *triple filtered reverse osmosis fresh fruit * water dispenser wasn't compromised with dirty hands. Giving people a piece of fruit while making sure the tip jar didn't get stolen again. It's a metaphor for health in America. We need to help others while preserving our own energy and protecting ourselves from people who only know how to look after themselves. I am beyond proud to have been a part of this family. They are warriors for change, and they smile all the way.
Outdoor movement 💕 oxygenates the brain and energizes the day, especially when done in the morning 💪🏽💪🏽 Today it’s a beach hike for me. #sunrise#capecod#workPlayUSA @eat_4_energy what’s your outdoor movement #play for today?
Sonoma Strong gourmet style! Strawberry bread pudding for 400pp. More karma cooking doing my part to support the first responders in Sonoma County post fire. Big love and gratitude to all the farms and businesses who donated product as well as the chefs who donated their time.
Lets talk about cheese.🧀 Once upon a time we all loved cow's-milk cheese. I know I did. But that was before I realized the health, environmental, and ethical ramifications of consuming dairy. (Also, I've been highly lactose intolerant since birth, so there's that.)
I'm just gonna say it: dairy is making us sick. We all know it anyway, and anybody who's reading this knows that. There are more & more clinical studies arising that prove directly links to the consumption of dairy - Parkinson’s, Alzheimer’s, osteoporosis (yes), heart disease, cancer, diabetes, and obvs obesity. We now have the health EVIDENCE to make the shift. If anybody wants more info on that, read 'The Cheese Trap' by Dr. Neal Barnard @physicianscommittee He goes into the brain chemistry of the addictive quality of cheese and what makes you crave it - pretty scary stuff.
Also, most people don't understand that dairy takes a tremendous amount of resources to produce. It takes about 4000 litres of water to produce 4 litres of milk. So next time you think about the DROUGHT IN SOUTH AFRICA guys, think about what you are consuming before thinking about putting a bucket in the shower.
This whole idea of "...but bacon, mmm" & "I want my milk" & "I want my cheese" — we don't have the luxury to be so self-oriented anymore. The subject should be changed to "we" instead of "I." Eating plant-based cheese is sustainable, kind, and compassionate. #bethechange
The dairy industry is brutalizing animals in the most heinous ways. And no, “free-range” and “organic” isn't cows in the pasture, grazing peacefully. Do some research. We are not separate from these conditions either; if you are consuming dairy, it is going into your body - all of it, including the violent energy associated with it. We need to move to the next thing.🌱 #govegan#animalliberationnow#ahimsa#crueltyfree#food4thought#vegancheese#cheeseplate#consciouschef#liveyourtruth#holisticnutrition#cleaneats#eatclean#plantbasedchef#menudevelopment#healingfood#prana#yogafood#yogalife#veganeats#veganfoodporn#eatplants#healthyfood#healthycuisines#plantbasedmagic#veganfoodspot#chefsofinstagram#capetowndrought#droughtseason
Baked Chickpea Falafel sittin' pretty atop Israeli Couscous Tabouli Salad 🍅🥒 with a generous drizzle of Lemon Tahini dressing! I swear I will never get tired of the wonderfully bright flavors of the Mediterranean 🤗
Have you made this Cashew Sour Cream yet? It's seriously easy with only 4 ingredients, velvety smooth, rich & tangy... D E L I C I O U S 🤗
I love it on tacos, chilis, in a quesadilla or as a dip for chips!!
Here's the recipe
Vegan Sour Cream
1 cup raw cashews
1/2 cup filtered water, more for a thinner consistency
2 teaspoons apple cider vinegar
Juice of 1 small lemon 🍋 (about 1 Tbs)
1/2 teaspoon sea salt
Rinse cashews in a fine mesh strainer under the faucet to remove any dirt or dust. ✨
Next place them in a bowl with filtered water and soak for 10 min or up to 2 hours (this step is optional but the longer they soak the smoother the sour cream 👌🏼)
Add the cashews, soaking water, apple cider vinegar, lemon juice and sea salt to a blender and starting on low speed start to blend slowly working up to high.
Blend until smooth and creamy. ✨
Store in a mason jar or other container with a sealed lid in the fridge for up to one week.
TGIF! This photo was taken two Fridays ago when I was in my happy place/at home in Halifax. Even though I don't work a regular 9-5 job & I often work on weekends, there's still something special about Fridays. To me Friday symbolizes the end of the work week and an opportunity to reflect back upon what you've accomplished.
This week was a whirlwind with lots of progress and momentum. I hosted a workshop at @dandelionfoods, two cooking lessons at the PC Cooking School, had several meetings with nutrition clients and biz meetings with @stephaniekarlovits, @mermaidfare + @anniebombanie, business training, updated my books, and today I'll be in the office @hubottawa working on my eBook. I also had my daily morning dog walks, yoga (3 x), a strength class, and managed to get to bed at a decent hour most nights. I may have eaten too many cupcakes, but hey, you only turn 36 once! 😂 These days my life is a bit crazy, but I wouldn't change a thing!
What did you accomplish this week? Big or small, I'd love for you to share your wins! 💪🎉🎖️🏆
You're invited to my LAST DAY at Wild 😭🎊 I don't know how this day has arrived already, almost one year to the date of when I started. I'll save the sappy part for another post. For now, if you are in LA, come celebrate this beautiful establishment with me. I'll be there all day, but the official goodbye party starts at 6! Would love to see you. Let's get Molly Berry wasted 😉 #LIVEDIRTYEATCLEAN
I’m so excited to be catering for @besoulpowered next week in Palm Springs, CA! Such incredibly inspiring ladies who are changing the face of women’s empowerment & entrepreneurialism. Seriously these ladies inspire me so! Here’s one of my lunches from last year’s retreat in Napili, HI. It’s an organic arugula salad with balsamic grilled chicken breast, roasted beets, peaches, and candied macadamia nuts.