I met Elin at the sunset drumming circle in India last February and within the first 10 minutes we were discussing how our dream was to open a raw food cafe.
We arrived back in the same place (Arambol) at the beginning of December and with absolutely no contacts or venues in which to start with this 'dream' we somehow manifested out of nowhere many offers and options to set up the raw food cafe we had casually talked about not even a year ago...
We started out very shanti doing an event for Oshos birthday celebration on the 14th of December. Osho was/is an enlightened guru who is famous throughout the world for liberating many people and amongst other things having a fleet of 99 rolls Royces and a free love commune.
We arrived back in the same place (Arambol) at the beginning of December and with absolutely no contacts or venues in which to start with this 'dream' we somehow manifested out of nowhere many offers and options to set up the raw food cafe we had casually talked about not even a year ago...
We started out very shanti doing an event for Oshos birthday celebration on the 14th of December. Osho was/is an enlightened guru who is famous throughout the world for liberating many people and amongst other things having a fleet of 99 rolls Royces and a free love commune.
It didn't get off to a great start as we arrived at 2pm eager to get going but were waiting until 5pm for the ingredients to arrive... India time 😴
It was our first time working in an Indian style kitchen and that day I realised how very spoilt I'd been from the start of my raw food journey- from getting work experience in Miss Ta's 'Thai Organics' in Koh Samui to then having practically the whole kitchen to myself in a place called 'The Womb' in Pai where I got to perfect a raw chocolate recipe for the air to (and Grandson) of the famous Sacher Torte cake in Austria... then doing my chef training in beautiful Bali (and this place was really beautiful) with state of the art Vitamixs and dehydrators... To then go and work with the Rawgeous Cafe at a few festivals over the summer where I learnt absolutely masses... and then to Rainbow City in Portugal where Dan built me a kitchen especially designed for raw food with everything I could need! So... going from all that to a ramshackle hut on the beach was more than a good hearty challenge.
It was our first time working in an Indian style kitchen and that day I realised how very spoilt I'd been from the start of my raw food journey- from getting work experience in Miss Ta's 'Thai Organics' in Koh Samui to then having practically the whole kitchen to myself in a place called 'The Womb' in Pai where I got to perfect a raw chocolate recipe for the air to (and Grandson) of the famous Sacher Torte cake in Austria... then doing my chef training in beautiful Bali (and this place was really beautiful) with state of the art Vitamixs and dehydrators... To then go and work with the Rawgeous Cafe at a few festivals over the summer where I learnt absolutely masses... and then to Rainbow City in Portugal where Dan built me a kitchen especially designed for raw food with everything I could need! So... going from all that to a ramshackle hut on the beach was more than a good hearty challenge.
Other challenges included having none of the right equipment... Dealing with frequent power cuts, a blender that went at only half speed, not knowing where anything was kept and having to make do with a freezer only being as cold as the outside air (only a slight exaggeration) and our fridge was the temperature of a warm English day in June!
Saying all of that somehow Elin and I managed to make a beautiful Lemon Lush Cake with strawberry coulis and also some seriously chocolaty power balls.
The event went on all day and we attended some of the kundalini, dynamic and other meditations and dances that we're going on. In the evening there was a huge fire and many people gathered around it while there was some live Indian vocal music and tabla playing.
We got wonderful feedback about the sweets and were asked back to do more events ☺️ but decided to take a little break and check out some other possible venues to house our raw food creations.
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