16 Sep Say hello to: Persephone at Rawlicious Foods
Who are you? Persephone Deacon-Cole of Rawlicious Foods
How are you involved in Lewes OctoberFeast this year? I am hosting my inaugural pop-up event at Iford Village Hall on Friday 23 September: a Rawlicious (raw, vegan, gf) feast and I’m really excited!
What recommendations would you give those who want to experience the best of our region’s food and drink? We are very lucky to have an excellent choice of markets, delis and restaurants. My personal tip would be the Lewes weekly Friday market for amazing organic produce, freshly baked bread and a fabulous array of artisan eats and treats.
What concerns or pleases you the most about how we eat? East Sussex is blessed with a natural larder – we have the sea, the Downs and forests in which to forage. There is a real food movement in Lewes and its environs, yet nationally, obesity and diabetes are at all-time highs. I feel that a lot of people don’t connect to the bedrock of good nutrition – fresh fruit and vegetables. We talk about having ‘5 a day’ although in the Victorian era it was seven a day, and the emphasis was very much on fruit and vegetables, then. Meat was definitely just a once-a-week treat, not an everyday habit. Get as many whole foods into your diet and you will really notice the benefit – increased energy, improved skin and better digestion.
If you could pick one dish that sums up what your approach to food is about, what would it be and why? A delicious salad with a bountiful selection of leaves, vegetables, fruit, sea vegetables, olives and sundried tomatoes, all sprinkled with seeds and drizzled with a fabulous home-made dressing of white miso, apple cider vinegar, olive oil and honey.
What is your favourite ingredient that is grown or made in Sussex and why? Apples – we have a mini orchard and I love gathering the harvest in, making juice, eating them whole, using apples in recipes, and dehydrating them coated with cinnamon to transform them into a tasty snack.
Persephone’s Autumnal Parfait
A healthy dessert or breakfast treat
1 cup of hazelnuts, pre-soaked for 3-8 hours (you can substitute for almonds or cashews)
½ cup filtered water
½ juiced lemon
1 tbsp of coconut sugar
1 tbsp of cinnamon
Mint or berries to decorate
Drain the soaking water off the nuts and put them in the blender, add the water and coconut sugar and blend until it reaches an ice cream consistency. Divide into 2 -3 glasses and leave in the fridge until chilled.
Grate the apple and squeeze lemon juice on top to prevent it from browning. Divide between the chilled glasses. Sprinkle cinnamon onto the grated apple and decorate with your choice of mint and/or berries.
A Rawlicious Feast
Sept 23rd 2016
Iford Village Hall