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Sasha Liang is a Wellness Coach, Raw Chef, Permaculture Consultant & Thai Massage Practitioner incorporating the Living Food Lifestyle.
Growing up on a farmstead in rural Saskatchewan, Sasha has been exposed to the very large business of farming while still being taught the importance of self sufficiency in gardening, hunting, trapping and fishing.
As a former dancer, she has extensive experience in nutrition related to sports,
sports injuries and eating for optimal health and performance.
Sasha’s passions in life are travel, yoga, gardening, family, and the constant search for restoring balance to the planet.
“My belief is that diet is at the crux of solving most problems on this planet. From deforestation to depression, food is a central theme in every persons day to day life – or those of us who are most fortunate. I govern myself by one simple rule. Think before you eat. Of course this blankets a multitude of questions like:
- how far did my food travel to get to my plate & what are the consequences of my food choice?
- Did any animals/people/beings suffer in order to produce what I am about to eat?
- Has this food been irradiated, poisoned with chemicals or been compromised with genetic modifications?
- When is enough truly enough? Have I had my fill of alcohol, sloth, pig out days?
All of these questions lead to making educated and well thought out choices for the day, the season and the year. At the end of it all you have the satisfaction of knowing there is always purpose in your actions.”
Julie Beyer, B.A. is a Whole Foods Chef for the Everyday and Instructor in Vancouver. BC. She is the founder of For the Love of Food – a business dedicated to teaching and inspiring you to incorporate more whole plant-based foods into your everyday and Get the GLOW.To make it easier for you to enjoy more organic whole foods in your everyday, Julie created the GLOW Collection. The GLOW Collection is a line of delicious organic vegan treats designed especially for women to bring out your GLOW with looking and feeling your best. Julie is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. She is also an Intern at Neurotrition,Canada’s leading holistic nutrition firm specializing in mental wellness.
Julie has a natural talent for food preparation and is passionate about inspiring women to embrace health through a whole foods lifestyle. She has a special interest in using holistic nutrition as part of an integrated approach in assisting women to a place of wellness in body, mind and soul.
For more information about Julie Beyer’s For the Love of Food ~ please visit loveoffood.ca
Shawna Barker is passionate about natural health and sustainable living; an interest that led her to graduate from the University of British Columbia with a Bachelors of Science degree in Food, Nutrition, and Health. She is also a graduate of the Canadian School of Natural Nutrition where she received a Registered Holistic Nutritionist diploma, and completed the Raw Food Instructor Certification at Raw Foundations Culinary Arts Institute.
She recently spent a season working on an organic farm, and owned/operated a mobile raw food cafe, Gaia’s Living Foods.
More information – http://rawfoodfoundation.org/shawna-barker or http://twitter.com/#!/gaiaslivingfood and http://www.facebook.com/pages/Gaias-Living-Foods/211263934536
Healthy Recipes:
Raw Vegan Key Lime Pie from Sasha
Makes a 9″ Pie
To melt the coconut oil without heating it above 110 degrees, let it sit in a 110 degree dehydrator for about an hour before making the pie. Or, you may melt it in a saucepan over very low heat, removing it immediately from the heat once it is almost completely melted.
Crust:
1 1/2 cups macadamia nuts or cashews
1/2 cup shredded coconut
2 cups pitted dates
pinch Himalayan or Celtic Sea Salt
*options to add to the crust: Cacao Powder, Maca Powder or Lucuma powder
Filling:
4 huge Hass avocados
juice of 11 juicy limes
3/4 cup agave nectar
1/2 cup virgin coconut oil, melted
*decorate/top your pie with thinly sliced fresh limes/lemons, or berries of your choice. Sometimes I even sprinkle more coconut on top if you like it sweeter
1. For the Crust: In a food processor, combine nuts, coconut, dates, and salt. Process the mixture until it is well combined, a little bit chunky, and sticky. When it is done, press the crust mixture evenly into a 9 inch pie pan – glass works best in my humble opinion.
2. For the Filling: Using either a blender or the food processor ( I prefer food processor), combine the avocado, lime juice, agave nectar, and coconut oil. Blend until smooth (this may take up to 5 minutes in a food processor) and pour the filling over the crust. Smooth the top with an offset spatula. Refrigerate at least 1 hour before serving.
This stays soooooo beautifully green!!!!
Chai Chocolate Truffles from Shawna – Gaia’s Living Foods
In a food processor mix following ingredients until mixture sticks together (if too wet or sticky add more shredded coconut):
3/4 cup shredded coconut
6 fresh medjool dates
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 tsp cinnamon
1/2 tsp vanilla powder
pinch sea salt
Form into balls and use thumb to make hole in middle (should look like little bowls). Save some truffle mixture for the last step.
Chocolate filling:
With fork or in food processor mix together:
3 tbsp melted coconut oil
2 tbsp cacao powder
1 1/2 tbsp with liquid sweetener of your choice: raw honey, yacon syrup, maple syrup, or date syrup (blend soaked dates with a bit of water)
Fill the truffle centers with chocolate filling and place in freezer for 5 minutes.
Press the remaining truffle mixture on top of the chocolate, covering it completely.
Roll truffles in shredded coconut and enjoy
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