Agathe has been on the Living Cuisine scene for the last 18 years, 8 of which were dedicated to her own café, Café by Tao. She’s thrilled to share her practical approach to this healthy lifestyle. Making Living Cuisine is beyond quick and easy. The benefits are endless; energy, mind clarity, cells regeneration, mood booster … so much more.
“Easy and Quick” was a must as a café chef owner. There was no time for never ending meal preparations. She’ll be teaching you her efficient recipes, aka formulas, step by step, you’ll be a pro in no time . Let’s not forget deliciousness! Her café was known for her tasty, colorful, delicious food and you and your family and will experience the same results too!
What is Living Plant Cuisine?
It is literally from the garden to your plate. Vegetables, fruits, nuts and seeds are minimally processed to retains all the nutrients. They’re washed, cut and blend or hand mixed. The seeds are soaked, rinsed and sprouted. The dishes are served chilled with some of its parts dehydrated at less than 115 Fahrenheit (46 Celsius) . Enzymes, vitamins, minerals and life force are preserved.
How do we prepare Living Plant Cuisine?
Pâtés and spreads are made with a food processor. We use a blender to make our creamy desserts and dressings. In lieu of an oven, we use dehydrators to make our burgers, falafels, protein bites, crackers, granola bars, pizza crusts … To recreate sautéed mushrooms, we marinate and dehydrate to bring out the sweetness.
We mimic Mother Nature’s wisdom by soaking and sprouting grains, nuts and seeds. Soaking and rinsing mimics the rain washing off substances that interfere with the body’s ability to absorb nutrients. Actually those are called antinutrients; phytic acid reduces the absorption of minerals, tannins may impair the digestion of various nutrients, lectins interfere with the absorption of nutrients, protease inhibitors interfere with protein digestion. Those are biologically necessary for the plant, as it helps safeguard the nut or seed until proper growing conditions are present and germination can occur. Many traditional cultures naturally soaked or sprouted seeds, this step is hardly ever taken with large scale production since it is time consuming … but we do!
Our Suppliers, our Environment
Our suppliers are local entrepreneurs supporting local farmers and fair trade abroad. We purchase local first, fair trade and closest to home second. We strive to be green, 90% of our kitchen waste goes to local gardens on the north shore; Edible Garden and Cascadia Society. And we recycle just about everything else. With all that is necessary to run a food processing facility, less than 10% of our waste is garbage! Imagine!