This afternoon, I got to spend time with Chef Moy’s apartment, also known as Moises Mehl or “Moy”. He made us his special vegan burgers and ice cream that I and the whole family enjoyed. Chef “Moy” as he likes to be called, is an advocate of the raw vegan lifestyle and has traveled the world to hone his craft.
In 2010 he became a certified chef at Mathew Kenny prestigious Academy, and then completed the Tree of Life Master Immersion with Dr. Gabriel Cousens in Arizona. Who knew you could experience such spiritual nutrition, and learn to eat consciously by making your own raw vegan ice cream? The entire visit was an incredible learning adventure, and such an honor.
As he was preparing this incredible meal for us, looking at all that vibrant food, I came to the sudden realization that being healthy and eating healthy isn’t boring like everyone always thinks it is, rather it requires some persistence and personal responsibility: but look at what you get to actually enjoy!
I remember when I still lived in Boulder, Colorado, which I consider one of the most health-conscious cities in the US, and there are many studies to back that up, the community was booming with alternative health practitioners: yoga teachers, acupuncturists, massage therapists, and extreme athletes. This makes for a populace that wants to eat in a clean and wholesome way to support their activities, and so there is great support behind the vegan diet, and so eating vegan foods is easy and accessible.
Meanwhile in our fast paced city, there are hundred of food choices when you go out to eat, there’s always something new to try. We live in a major port city and everyone is out to try the next big thing, but going out to restaurants all the time is difficult for a Hong Kong vegan. And to do it right you really need to commit to cooking at home. I loved my afternoon with Moy’s family, it was incredible to see his passion for vegan foods.
So as a special treat, he’s sharing his Vegan Ice Cream recipe for you to make at home. Share it with your loved ones, and enjoy! Thanks, Chef Moy!
What You Will Need:
400ml Coconut Milk
50gr Coconut palm sugar
50gr Raw Cacao powder
30gr Cacao Nibs
30gr Cacao Butter
1 Vanila bean or 1/8 tsp Vanila paste
Combine all ingredients into a high speed blender, blend until fully emulsified. Set in freezer for one hour and then move combination into your gelato or ice cream maker. The tamari combines amazing with cacao, giving an umami taste. Cacao butter helps to give better texture and biding to all the ingredients and it’s also a healthy high monounsaturated fat. For a lower Glycemic Index, use xylitol with 2 drops of stevia. Enjoy
About the writer: Chaukei Ngai
I was born in Hong Kong, two months premature and because my lungs were not developed enough to breath on my own, I was put on a ventilator. My whole young life, I always felt like I was struggling just to catch my breath, and many took many trips to the hospital in order to get oxygen. This went on till I was in my 20’s. Then, when I was student at York University in Toronto, I went to my first yoga class and my life completely changed. I’ve never looked back. It was the first time I ever experienced a real connection to my body. I found my passion, and my calling. I found stillness. Eight short years after that Bikram’s class in Toronto, I became the International Yoga Asana Champion. And I have my beautiful son who does yoga with me. I always say that Yoga taught me how to breathe, but it’s also the fire in my life that propels me forward, both spiritually and competitively.