Local raw vegan guest chef at Manchester's Z, shares brownie recipe

[Guest guest]

While a raw diet is considered extreme by some, the benefits of consuming an

uncooked vegan diet are numerous, such as increased vitamin and nutrient content

in fruits and vegetables. Cara Theos, local raw vegan and chef, will be tempting

the taste buds of diners at Manchester's restaurant, Z, this coming July 13,

with a multi-course raw meal.

 

Theos, who adopted a raw diet about three years ago due to several health

concerns, explains, " The main point of eating raw is that the less digesting

your body does, the more time it has to do other things. If a person consumes a

steak and potato meal and it takes 11 hours to digest, your body wastes all that

energy on the digestion. However, if a person consumes a bowl of gazpacho, it

may only take an hour to digest, but you don't get hungry again for another

several hours. So those three hours where your body is not digesting food, it

can heal itself. " While she used to be on numerous medications to mollify her

various digestive conditions, including gluten intolerance, Theos explains she

is no longer dependent on medicine. " I had heard that I could go raw and get off

all medications. I didn't believe it, but after a few months I was off all

medications. "

 

Theos also notes that, in addition to helping with serious health concerns, a

raw diet can improve your skin, brighten and whiten your eyes, and help you lose

weight.

 

A self-taught chef who has taken many classes and seminars, as well as a road

trip of all California raw restaurants, Theos will be working with restaurant Z

on Elm Street to prepare an evening of raw dining for patrons. Tickets are $50

and anyone interested should contact Tom at the restaurant (603-629-9383).

Proceeds will be donated to the New Hampshire Food Bank.

 

To get a taste of Theos' raw recipes before July, try out her raw brownie recipe

below. Also, her website will be launching by mid-June--check back!

 

Fudgey Brownies

 

1 1/2 cup walnuts

1/2 cup cocoa powder

9 dates

1/2 cup of dried cranberries

1 tbs vanilla extract or vanilla beans

1.Mix all ingredients in food processor until smooth.

2.Place in square glass pan and smooth it out.

3.Put in fridge overnight. Consistency is thick--almost like fudge.