13 August 2017
Public learns vegan and ayurvedic recipes in the two new showcooking of this area.
Almond milk. Vegan cheese made of almond milk pulp. Hummus, vegan hamburgers and raw vegan chocolate mousse. Ana Scasso, Alma Verde, has opened the live cooking sessions this evening with this menu and at the end the public could give it a try. Scasso, who has been vegan for two years, stands up for ‘turning our diet into veganism and eat more natural food to be healthier’. After that, Arturo Castillo, a vegan, raw vegan, ayurvedic and macrobiotic cooking chef, took over from her.
The Llavors d’Ací collective has shown to the participants at Pachamama a useful way of getting, extracting and preserving a variety of germ from local fruits and vegetables to grow a garden. It was useful workshop to get a more global vision about agronomy of the different plants and seeds we use in the kitchen