Rawfreshing Cuisine,<\/a> p. 73)<\/p>\n– Chantale Roy
\nThe only molds that fit me are my removable bottom raw pie pans; I can find my way out upward or downward. I need freedom, flexibility to create and to express who I am.<\/p>\n
I like change, I like to create change, the one that comes from within, the one that follows my natural evolution. I like to take my time, in everything. I like going out of the box and make it flexible. I need air, lots of fresh air.<\/p>\n
The west coast offers me all of it, and I receive it. I reinvest its present in each of my creations, in each of my cooking classes, etc. I learned a lot in my multiple trainings, including the University of Qu\u00e9bec in Abitibi-T\u00e9miscamingue, at Living Light Culinary Arts Institute in California, through Hippocrates Health Institute in Florida.<\/p>\n
I tend to let myself be silently drawn by the strange pull of what I really love and this does not lead me astray,as Rumi said. I admit that I had not always done it and on occasion have confused it with other strange forces coming from my ego … who misled me indeed.<\/p>\n
This strength that gives me so much freedom has of course its two faces. Freedom and responsibility go hand in hand.<\/p>\n
I am responsible in full awareness of my free choices. This tidal wave that often pushes me to be-who-I-am-period, led me to be alone, misunderstood, judged, rejected. In other times it brought me to the contrary, much acceptance, connection and even recognition. In one case as in the other, I make sure to stay free from the pain that can bring the first and euphoria that the other can provide.<\/p>\n
In the kitchen, this strange force applies equally. I allow myself all possible variations of healthy cooking, according to my own criteria and values. That is why I teach vegetarian cooking (no dairy), vegan (with or without gluten) and raw (simple and gourmet respecting optimal food combining or not). When I develop a recipe I concoct it to suit my preferences. For example, fermented nut cheeses do not suit me; I then make it with ingredients that can provide tastes and textures that please me. Moreover, I always invite my readers and students to try my dishes, using their own creativity and personal taste.<\/p>\n
Here is my Unfermented Garlic Brazil Nut Cheese recipe that was very successful in my raw caf\u00e9s and my classes:<\/p>\n
Garlic Brazil Nut Cream Cheese<\/p>\n
– Chef Chantale Roy<\/p>\n
Servings<\/p>\n
8<\/p>\n
Ingredients<\/p>\n
1 cup Brazil nuts, soaked for 3 to 6 hours, rinsed and drained<\/p>\n
1 cup cashews, soaked for 3 to 6 hours, rinsed and drained<\/p>\n
\u00bd cup lime juice, freshly squeezed<\/p>\n
\u00bd tsp. teaspoon black peppercorns, freshly crushed<\/p>\n
1 tbsp. fresh garlic, crushed<\/p>\n
1 tsp Himalayan salt (or to taste)<\/p>\n
Preparation<\/p>\n
In a high speed blender (preferably), mix the ingredients until ultra smooth.<\/p>\n
Freely yours,<\/p>\n
Chantale<\/p>\n
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