One of my longest and dearest friends – Marcia R – spent the day with me… read her account below 🙂
I’ve known Angie for fifteen years, since my university days (we worked at Red Rooster whilst studying, yes, boy how things have changed 🙂 ) and I am absolutely proud as punch that she has followed her dreams and recently launched her Infinite Health and Wellness blog to encourage others to live a healthy and positive life.
I was lucky enough to hang out with Angie for a day and learn an immense amount about good clean healthy food and living. We started the day at the South Fremantle Farmers Markets; we had two goals:
- Coffee and breakfast
- Purchasing food for our day of cooking together
Coffee and breakfast were divine (we shared a ? and a crepe with the lot). Once we had satisfied our hunger, we concentrated on picking organic produce for Angie’s raw inspired dishes…
Starter – Cold pressed beetroot, blood mandarin, blood orange and ginger juice.
Wow, was I pleasantly surprised by this juice. I must admit I’m not really into juices but this had a very balanced flavor, just sweet enough, with a little hint of ginger. I felt healthier just looking at it and when I tasted it, I was more than happy to swiftly gulp it down.
Main – Dehydrated mushrooms with spinach and creamy cashew sauce, with zucchini spaghetti
When we first arrived home Ang mentioned that she’d be dehydrating the mushrooms. Prior to this, my experience of dehydrated type food was mainly in regards to fruit, dried apple, dried apricots, etc. you get the gist… I was very impressed with Angie’s dehydrator. We sliced the mushrooms and marinated them in olive oil, garlic, bit of himalayan sea salt and black pepper – then popped them into the dehydrator for an hour or so.
Once that was underway, we progressed with making the zucchini spaghetti. I didn’t know they had tools to create things like this; the zucchini looked exactly like spaghetti! It was very easy and quick, in fact it was faster to create the zucchini spaghetti then it was to clean the machine.
The creamy sauce was made primarily from raw cashews that had been soaked in water overnight, Angie advised this was to get rid of the cashew flavor and keep the creamy texture. Other ingredients were added such as miso paste, garlic, nutritional yeast, lemon juice, truffle oil, olive oil and a little bit of water – this was blended together in Angie’s favourite kitchen appliance… the Vitamix!
Once the sauce was blended and of a smooth consistency, we combined it with the zucchini spaghetti, the mushrooms and fresh spinach and voila…
The taste was very different from the foods I normally eat. It was fresh, full of flavour and thoroughly enjoyable, the only negative was it was quite rich but we made quite a lot of sauce, so I’d recommend adding a little first and then a bit more later if you are a sauce lover.
Dessert – Paleo Rumballs
Delish! I could have eaten these all day long. Unfortunately, I didn’t see Angie make these (she had prepared them in advance). A healthy, natural snack, hallelujah! With a bit of rum added 😉
Do you want to spend some time with Angie to recreate your favourite dishes in a healthier way? Available to come to your premises and you will learn how to cook efficiently with the foods you love with the equipment you have. Enquire NOW!
Main Image from Freo’s View