Raw Food, Health and High-Speed Blenders

Last Saturday was pretty hectic for me. Meeting in the morning with my fellow Food, Health and Science Magazine editors, Ren and Ate Miko. Raw food workshop with Sugar Leaf PH in the afternoon. "A New Brain", Ateneo Blue Repertory's season premiere production in the evening.

Let Food Be Your Medicine Part 3:

Hormone Balancing and Cleansing Workshop

The workshop I attended last Saturday, July 27 was the third installment of a 4-part raw series. The main reason I was interested to be a part of this workshop was because I was intrigued about raw food, its benefits, preparation and ingredients. I was reading about a chef from New York (I think) who only used raw ingredients in his cooking. Absolutely nothing that came from something that once had a heart beat.

Yes it doesn't look quite temptingly yummy, but from a certified picky eater, I loved it! It tasted a bit like mangoes.

The slow food processor which processes food similar to the way you would masticate it.

Chia seeds soaked in water.

The co-owner of Sugarleaf PH, Mr. Angelo Narciso.

Kimchi

Healthy biscuits

Mushrooms!

The kimchi was a certified hit among the attendees.

Mucuna peppermint pie with granola berry bars.

The workshop was very insightful. Also, it was attended mostly by women. No surprise there! With fresh and healthy ingredients, these health-conscious folks certainly got more than what they paid for.

The following dishes were prepared at the workshop:

• Colon Cleanse Tonic with Triphala and Kefir
• Seaweed Ganoderma Soup
• Astralugus Kimchi Salad
• Maitake "Bul go gi" in Lettuc Wrap
• Mucuna Peppermint Pie

Although the workshop was great and everything, I wish that more of the ingredients would be easier to find and locally produced. The speaker made use of ingredients that could only be purchased or were only available outside the country. Most of the dishes prepared required one to have a high-speed blender or a food processor. Unfortunately for us deprived of these, we can't recreate the dishes at home. If only raw cooking didn't require such appliances and would be prepared in a much simpler and primitive way.

Also, the workshop(s) was/were probably intended for the health veterans or the ones who already knew a lot about raw cooking or vegan dieting. There was also a lot of talk time during the workshop. Maybe the speaker could have lessened the talking as it felt like a lecture at times.

At least we got a lot of pointers for raw cooking and health, especially with the materials we received that contained a lot of information.

All shots taken by Francis Tawagon.