Playing with food is probably one of the things I most enjoy doing, and as a raw food chef, I definitely get to play a lot with beautiful fresh ingredients, changing them into forms that are often unexpected, but are definitely eye – inspiring and palate pleasing.
Caryn Livia Halle is a raw food chef and certified holistic health counselor. While she lives in Albany, her home base, she also teaches in Dutchess and Columbia counties, as well as western Massachusetts, and the suburbs of Boston where her family is located.
Supporting local farmers is also very important to Caryn. She believes in the saying: Quality in, Quality out; fresh ingredients and whole foods with minimal processing.
I love being able to challenge students, clients, and sometimes family ( when they are willing ) to take risks with ingredients – to really experiment and PLAY, while enjoying and feasting on the results.
A raw food diet is amazing for those willing to try it 100%, but even for those just starting out, slowly incorporating raw food into one’s diet has a tremendous and healthy impact, and is much easier than you think!
Below is a recipe from a cooking demonstration that Caryn did with Chefs’ Consortium at the Honest Weight’s Local Harvest Festival. Caryn incorporates the following nut milk recipe for her breakfast pudding recipe however almond, coconut or soy milk can be substituted.
1 cup soaked raw nuts (cashew/ brazil nut/almond)
4 cups filtered water
1 tablespoon coconut oil
1 teaspoon vanilla
1 tablespoon agave
Mix soaked and rinsed nuts with water in a blender, run through a nut milk bag (a cheesecloth bag). Return to blender and add remaining ingredients. Blend.
By Noah Published: June 18, 2015
Chia breakfast pudding variations from raw foods chef Caryn Livia Halle