Episode 57 - Eat dessert first with raw vegan Chef, Crystal Bonnet

Did You Bring the Hummus? with Kimberly Winters

English - October 09, 2023 10:00 - 1 hour - 82.7 MB - ★★★★★ - 7 ratings
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Previous Episode: Episode 56 - The Power of Choice with author, Victoria Moran

Next Episode: Episode 58 - Do it from the heart with Nathaly Posso Londono of Red's Leaf Cafe

Today, I am joined by Crystal Bonnet of Crystal Dawn Culinary. Crystal is a raw food chef, instructor, and cookbook author. As a plant-based and raw food nutrition program graduate at Matthew Kenney Culinary Academy and Pure Joy Academy, she’s learned the importance of the culinary aspect and nutritional elements of living foods. She shares this information with her students at Crystal Dawn Culinary so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Crystal’s work within the plant-based culinary industry led her on many adventures, including the development of plant-based menus for new restaurants.

She designed and catered multiple health retreats in Canada and Europe before launching her raw chocolate and dessert business. Through her easy-to-follow and comprehensive classes, she shares the knowledge and skills home cooks need to incorporate healthy food alternatives into their lifestyles.

Tips in this episode:

3 appliances that you want in a raw kitchen:

High speed blender
Food processor
Dehydrator

3 food categories you want in your raw food kitchen

Nuts and seeds
Spices
Fresh, living produce

How to make a great dressing every time:

Fat - oil, avocado, nuts, seeds
Acid - vinegar, citrus
Salt - liquid aminos, tamari, miso, dried olives
Sweet - coconut nectar, fruit

Mentioned in this episode:

Au Lac raw food restaurant in Los Angeles, California

Episode 53 of DYBTH with Angel Walkine

Sourcing List: https://crystaldawnculinary.com/ingredient-sourcing-list/

Buy Crystal's Cookbook

Cannellini bean kimchi hummus recipe:

CANNELLINI BEAN KIMCHI HUMMUS (oil-free)Ingredients:

1 can (454 g or 15 0z) of cannellini beans (white kidney beans), drained
1/4 cup vegan kimchi (if buying storebought, try to buy raw kimchi)
2 tbsp roasted tahini
2 tbsp lemon juice
1/2 tbsp chickpea miso or light soy miso
1 - 2 cloves of garlic
1/2 tsp cumin powder
1/4 tsp paprika powder
1/4 tsp Himalayan salt
1 tsp black sesame seeds
2 tbsp chopped parsley, green onion and cilantro for garnish

Place all ingredients except fresh herbs and black sesame seeds (parsley, cilantro and green onion) into a food processor with an S blade and process until smooth and the garlic is completely broken down.
Taste test and flavor balance as desired.
Place hummus in a bowl and top with chopped fresh herbs and black sesame seeds.
Enjoy with crackers, in a wrap, in a bowl, with fresh veggies or on a sandwich.
Storage: Sealed container in the fridge for up to 5 days.

https://www.facebook.com/crystaldawnculinary/

https://www.youtube.com/@CrystalDawnCulinary

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Book a free 30 minute call with me: https://www.didyoubringthehummus.com/book-online

To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest

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