Love, together with a passion for healthy eating, led Brendan Jones and partner Suki Kasinathan to set up their company, Roar Food.
Although Brendan was already vegan, running ‘The Pizza Patch’ organic pizza café, he began a raw food diet several years ago to help resolve a family member’s health issues, and has never looked back. Together with Suki, he travelled to California, where they were blown away by the raw food recipes they encountered at Café Gratitude.
Now fully converted to a raw food philosophy and diet, Brendan and Suki share their passion for healthy living through workshops, event catering and their weekly stall at the Miami Organic Markets.
To Brendan and Suki, a raw food diet means organic, gluten free, dairy free and sugar free, with all food either raw or cooked below 40 degrees. The underlying theory is that eating food raw preserves the enzymes which aid food digestion and retains food nutrients as much as possible.
They are also interested in sustainability, growing their own food and participating in community gardening ventures. Their business is run using as many recyclable and ethically sourced products as possible. Even forks and plates are made from plant sources. Produce is locally sources, and as Australian as possible, with Suki popping out to the garden to grab a few extra herbs to use in the demonstration.
They have found a ready market of people wanting to learn about healthy eating. With more consumers wanting to source produce direct from the grower via Farmers’ Markets, learning about raw food is just another step.
The Roar cooking demonstration lasts for two hours and covers ten recipes including recipes from Raw Thai soup with coconut juice, ginger and a dash of chilli; Savoury raw pie, raw vegetables and cashew cream piled into its magenta coloured base, rich Cashew cream cheese, decadently smooth Chocolate avocado mousse (no, you cannot taste the avocado), Raw apple pie and a green Shrek smoothie which tasted only of fruit! It’s not the recipes themselves that are the forte of the class, but the enthusiasm of the presenters and the little tips they give along the way, such as how to tell whether the nut crust is wet enough, which dishes can be frozen, what companion plants prevent pests, which vegetables will grow when replanted etc.
Especially those with food intolerances, such as dairy and gluten, Suki and Brendan have lots of ideas about ingredient substitution. The whole emphasis of their presentation is about what you can do, rather than what you can’t!
While not the ‘polished performance’ we’re used to from television cooking shows, I left the Roar demonstration presentation still smiling at Suki’s jokes. Recipes in hand, I’m quietly confident that there is a range of raw food dishes which I can prepare fairly easily with minimum fuss. The food tasted absolutely delicious and I have lots of ‘homework’ to do, ideas to follow up on and recipes to try.
Roar Food is about high taste and top grade nutrition and offers easy and time effective methods of food preparation and nutrition. It really does make a whole lot of sense.
DISCLAIMER: Good Food Gold Coast was a guest of Roar Food. Food and beverages were provided by the establishment.
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