Acceptance OR The art of developing a a recipe + Free Raw Vegan Pepperoni recipe
As far as I remember, I have always loved life and explored my creativity as well as my unlimited potential. Like everyone else, I went through periods of doubt, during adolescence as in adulthood. I wanted to be someone else. I was hoping to have a different nose, I did not like my smile, I felt too different in many ways. I fought my true nature, in vain.
Too much suffering for wanting to be like people around me, with the ultimate goal to be loved by others… A few decades later, it is no longer part of my “personal quest of life.” Thank God…
In fact, I actually feel more love from those who love me, because of my differences, what distinguishes me, what is my unique colors. I love growing up and aging for this reason : acceptance. This is also reflected in my diet and my art. I am a big fan of mono-dieting; I eat one type of food at a time, raw of course. For example, these days, I only eat heavenly blueberries in the morning, juicy watermelon, refreshing cucumber, succulent cherry tomatoes, a surprising corn on the cob (yes, raw!) or a handful of Brazil nuts later in the day when hunger visits me again. However, my amounts of fruits and vegetables are substantial and I complete it with algae, a large (or two) salads, etc.
Eating one food at a time, is to accept it in its entirety, it is not limited to the surface… It allowing to discover the richness of the food. It’s the same thing when you embrace a situation which, at first, we do not really want; we discover so many unexpected benefits.
This food philosophy is also applied in the way I create my recipes. Many of these are created from what remains in my fridge, in my pantry and from what is available at the farmers market. The appreciation of what I have comes from the modest background of my childhood. I love to see the potential of everything that falls into my hands. I like to see the gift of every encounter, every situation, every moment.
Here is also an example of a recipe created and inspired by one of my students and teachers… my eldest son. Several years ago, he first created that raw and vegan pepperoni, to complement his meals, using what was in the kitchen. Later, I “revisited his classic” spontaneously by adding some other ingredients that I also had on hand.
Raw vegan pepperoni
– Chantale Roy
Servings : 75 pieces
2 cups red bell peppers (about 4 medium), pureed
1 ½ tsp garlic powder
1 tbsp Mexican seasoning
1 ½ tsp Himalayan salt
2 tsp onion powder
1 tsp black pepper
1 tbsp cold-pressed olive oil
¼ cup almonds, grounded
¼ cup dry mushrooms, grounded
1 cup flax meal
½ tsp whole caraway seeds
½ cup fresh herbs (tarragon, oregano, basil), minced
Puree bell peppers in a food processor, while keep some parts of peel whole. Add 6 next ingredients and pulse. In a large bowl, stir this mixture with the 3 « flours ». Finally, add caraway and herbs.
Spread this mixture on a dehydrator tray covered with a non-stick sheet. With a round small lid (2-4 cm), score into pepperoni shape. Dehydrate at 135 degrees Fahrenheit for 2 hours. Then flip over the tray and remove the non-stick sheet. Dehydrate at 108 degrees for 12 more hours or until it is completely crispy. Store for up to 3 weeks in a glass container at room temperature.
Page 131, Rawfreshing Cuisine. Les éditions hmmm… www.chantaleroy.ca All rights reserved 2014
Every day, I discover that acceptance is a door that leads to comfort… Several decades later, I find myself in an environment where not only I am accepted as I am, but when I search for more approval, I feel that all my “differences” as my unconventionality, my activism, my marginality, my tendency to think “outside the box” are celebrated and recognized. Through my personal acceptance of who I am, my reality reflects how I accept myself now. Comforting…
Learn more about Chef Chantale here email@example.com