Heather Moncrieff - Shetland Food Fair 2015
by Elizabeth Atia -
Heather Moncrieff of Scalloway, Shetland is the only certified vegan gourmet raw food chef in Scotland trained at the world's leading raw foodie institute: the Living Light Culinary Institute in Northern California - the birthplace of raw gourmet vegan cuisine.
She has also recently opened Shetland Colonics, a colonic hydrotherapy clinic in Lerwick.
Heather will be demonstrating in the food theatre at the Shetland Food Fair in the Clickimin Centre, Lerwick at 12:15 am on Sunday the 1st of November.
Q. How long have you been "cooking"?
A. Ha, honestly…. I’m no cook!! Dat’s probably why the raw vegan plant based food appealed so much to me but I could turn oot healthy fresh tasting seafood dishes when I was pescatarian.
Q. What are your inspirations when it comes to raw food recipes?
A. Creativity, different, cutting edge! I love all the amazing new processes & techniques that utilizing a plant based diet is capable off providing. Look at the school I trained at or the fabulous creations on Mathew Kenny’s website and you’ll see raw vegan innovations that you would not have thought possible.
Q. Would you like to share anything else about your passion for raw food?
A. Well being vegan I’m going to bang on aboot animal welfare, saving da planet, and being aware that you are what you eat, so be selective aboot whit you pit in your wonderful body and get experimenting we aa the delicious healthy plant based recipes dat are oot dare : )
Q. What recipe will you be demonstrating at the Shetland Food Fair?
A. I will be shaaing fok how to mak a raw vegan version o pasta an pesto using courgettes. I was however inspired to become a raw food vegan chef at an organic health spa in Texas where I first saw the raw food chef spiralize a courgette. I was so super impressed that 2 months later I began my raw food chef training in California.
Servings: 6 people
Prep Time: 5 minutes
- fresh basil leaves - 2 cups (tightly packed)
- olive oil - 2 tbsp
- flax oil - 2 tbsp
- light miso - 2 tsp
- garlic - 1 tsp (crushed)
- nutritional yeast - 1/2 tsp
- Himalayan crystal salt - 1/2 tsp
- pine nuts - 1/4 cup
- Combine all of the ingredients, except the pine nuts, in a food processor fitted with the 'S' blade, and pulse a few times to begin chopping the basil leaves.
- Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture or the oil from the pine nuts will separate and the mixture will become too oily. The texture should be creamy with tiny specks of pine nuts throughout.
- Store in a sealed glass container in the fridge. The pesto will keep for 4 days. Alternatively, freeze the pesto in ice cube trays and then store the cubes in a sealed container in the freezer for up to 3 months.
Posted in: Recipes