Going Raw

Last night, the TAS team gathered around a fully loaded gourmet kitchen for a culinary experience into all things plant-based. I must admit that when I was first approached with the idea of eating raw, images of carrots and celery with dip came to my mind. But the demonstration by Marni Wassserman of Delicious Kitchen completely changed my point of view, as she provided us with a five course meal that ranged in seasonal ingredients and super food alternatives.

The most entertaining part of the whole experience was watching the team roll up their sleeves to help prepare the meals. Processors, salad shredders and blenders became the instruments of a larger orchestra. My most favourite meal, in addition to her emerald berry energy smoothie and sweet-heart cookies, was her raw zesty zucchini pesto pasta. Watching her spiralizer gadget create perfect ringlets out of whole zucchinis was completely mesmerizing. In the end, the team feasted on dishes that were absolutely delicious, nutritious and raw. It was a holistic experience that I would recommend to anyone curious about cuisine.