Asian Inspired Raw Food Dinner

In October 2018, I started hosting a series of Raw Food Dinner’s inside my home. My intention was to bring a group of people together to connect in an intimate space and to celebrate nourishing our bodies with the power of whole foods. So this is what I did. I created a full course meal involving an appetizer, main dish and dessert which was all 100% plant-based, raw, gluten-free, soy-free and free of all preservatives and additives. Bringing people together in my community and serving them a meal that is fully homemade, is what is so special to me. Everything from the tortilla, to the noodles, to the sauces, to the dressings were totally homemade.

After working in a raw food kitchen for a year, I wanted to slowly expand and learn how to cook for a larger quantity of people. This seemed like the perfect direction. So I opened up my house to my community and shared an unique dining experience. Going back to 2012, I remember the first time I had a raw food meal, I was blown away by how vibrant and wholesome it was. There’s a special energy that whole foods gives off when they are in their natural form, raw and pure.

I decided to create my dinners by dividing the full course meal into different ethnic groups. I love using different cultures meals for inspiration. We have so much to learn from in regards to the spices and vegetables that each ethnic group focuses on. Traveling and trying food from the authentic region will always be my inspiration. Putting a raw and vegan twist on it has been challenging but is always exciting to me. I believe every meal can be wholesome, nourishing and cleansing. It just depending on the food choices incorporated into the meal and how the food is processed or prepared.

My first dinner I hosted raw Italian themed. I served bruschetta served on a sunflower seeded bread for the appetizier. The main course was a 3 layered lasagna with beet root meat, zucchini noodles, sundried tomato marinara and a cashew alfredo. My dessert was a tiramisu.

My second dinner was Mexican themed. I served fresh guacamole with spicy mexican flax crackers for the appetizier, along with a citrus ceviche and bell pepper chips. The main focus was “baked” cauliflower chicken tacos and a mexican coleslaw. The dessert was a chocolate spiced donut.

My most recent dinner was Asian inspired. I served a fresh vegetable spring roll with peanut sauce and a vegetable nori wrap with teriyaki sauce for the appetizer. The main course was pad thai with kelp noodles, fresh vegetables and herbs in an almond butter coconut amino sauce. The dessert was a matcha cheesecake.

Thank you for everyone who came. and to everyone who showed interested. I hope you all enjoy these dinners as much as I do.
Thank you for supporting my passion and for being apart of helping my vision grow!

Thank you for reading.
Love & light
Kaitlyn