Raw food chef Chris Kendall was the guest at a three-day food event in the Battlefords organized through John Paul II Collegiate.
Kendall was the guest chef for a Raw Food Dinner hosted at Blend Wednesday, Sept. 30. What sets him apart from traditional chefs is that he doesn't "cook." All his recipes are for serving food in its natural raw state.
Thursday, Oct. 1 and Friday Oct. 2, he was at John Paul II Collegiate serving as a guest lecturer and yoga instructor in home economics and physical education classes.
Kendall was overwhelmed by the positive feedback he received from students and staff, says teacher Rhea Good.
Jacqueline Maloney, guidance counsellor, was excited about the "smooth organization and co-ordination of events – it was awesome."
Kendall is a Registered Holistic Nutritionist, 100 per cent raw and transitional lifestyle coach, Kendalini Yoga creator and raw food chef.
Following are recipes prepared by students at JPII.
Hot Chocolate
- 250-460g medjool dates (10-20 dates, the more the sweeter and thicker)
- 1-2 tbsp raw carob powder
- herbal tea, one tea bag per litre of boiling water
Boil water. Pit dates. Add water, dates, and carob powder into blender and blend until frothy. Makes one blender full, approx. one litre.
Sweet Banana Blue Smoothie
- 4 bananas, 1 lb (slightly over-ripe are best)
- blueberries 1 1/2 cups (fresh or frozen)
Measure bananas and blueberries into blender and blend until smooth consistency is achieved. Add water, or no water, to achieve desired thickness.
Apricot Date Fudge Cookies
- 2 cups dried apricots chopped fine
- 2 cups medjool dates, pitted and chopped fine
Mix the two dried fruits together using a potato masher, or your hands.
Make 1-inch balls and then roll in the coconut-carob mixture.
- 1 cup unsweetened shredded coconut
- 2 tbsp carob powder
Combine coconut and carob powder in a bowl. Mix well and break up any lumps of powder. Each cookie is rolled in this dry mixture to absorb some of the stickiness and to give an attractive 'porcupine' appearance.
