So, I have something to share with you all:) As part of my incredibly amazing & wonderful experience attending the Jiivala Holistic Entrepreneurship Program– we filmed a professional food demonstration for Sherry Strong‘s upcoming online database called ReturnToFoodTV. This was probably one of the coolest parts of the program– it was such a high and adrenaline kick. It’s what Sherry likes to call “Emotional Bungee-Jumping”. Basically, you feel it out, you prepare as much as you can, and then you just go for it. You forget about all of your reservations & anxieties, you tell the “bad wolf” to take a hike and you just go for it! Public speaking is very much all about this, in my opinion.
The thing that I learnt in Sherry’s class, though, is that public speaking is always going to be terrifying- most especially if you don’t ever take the time to find your ‘voice’ and discover your passion. Once you do that, you will still get those butterflies, the anxiety & the fear- but once you get going, and get into it– that all seems to disappear and you “own the space”. It’s really very exciting! I never thought I’d ever say public speaking was exciting. I used to drop classes at UBC if it required a presentation or speech. I managed to make my way through my entire under grad at UBC, only doing 2 presentations! That’s quite the talent in itself (in fact, I could probably do a speech about that!)
Anyways, this was the first time I have ever cooked in front of a camera, done a food demonstration or taught a “class”- so to speak. &, of course, as we drew names- I was called out last. For me, that is the worst. Why? Because I then proceeded to spend the entire time waiting & watching each person do amazing and compare them to myself. As each of my classmates and colleagues finished their set- I went on feeding the bad wolf a delicious, gourmet 5 course meal! (I’m hoping that at this point you know the whole idea behind the good wolf vs the bad wolf- if you don’t and are interested in knowing what I am talking about, click here to read the story). It wasn’t good. However, I took what I had learnt in the past few months through experience, in Sherry’s classes and at IHN- and I kept it together. I gathered myself, organized my thoughts and my food, & I jumped.
So, I wanted to share with you the final product. There is definitely lots of room for improvement. I appreciate that, big time. I would like to smile a bit more, I definitely need to look more at the camera (thinking back- at no point during the presentation did I even think to look at the camera, so I suppose I’m lucky I even look at all!) But, I have to say- I am pretty proud of myself. I’ve really found what it is that I love- and I feel it everyday. Although things are still scary, I find that I am taking the fear and working with it. I feel stronger.
I have been witness to people “following their dreams” before, or hearing about it- and wondering how the heck they did it and if it’s really something that can happen. I’m starting to really get it. When you start to just go for it- things start attracting to you. People, opportunities, luck, love- even money! It doesn’t mean you stop working for it- I’ve worked harder in the past few months than I ever have I think (minus all those crazy late nights of paper writing in University). The thing is, it’s even difficult for me to even say that I have worked harder, because it doesn’t feel like work anymore. It’s not something I feel like complaining about. It’s just life! & I’m loving it.
Without further adieu, click here to check out my ReturnToFoodTV Food Demonstration on: Cream-less Cream of Mushroom Soup. An original recipe by: Myself, Chloe Elgar.
Oh, & by the way- all the filming for Jiivala was done by the fabulously talented and wonderful Pollux Chung. Not only is he talented, he’s a joy to work with and is really passionate about entrepreneurship! Check out his site for examples of his work and to get in touch with him! He’s always quite the impressive artist. Just in case you are interested in that too!
This is a great soup to make if you aren’t totally read for raw food- but want to give it a try. It’s a great combination of cooked & raw. When it comes to mushrooms- you really can’t go wrong, in my books. They are filled with antioxidants, immune-boosting and so delicious! This soup is dairy-free, gluten-free and guilt free! It’s fabulous, really. Try it for yourself!
- 1 cup shiitake mushrooms
- 1 cup brown crimini mushrooms
- 1 yellow onion, chopped
- 2 stalks celery, diced
- 3 garlic cloves
- 2 cups fresh homemade almond mylk
- 1 cup raw cashews
- 2 tablespoons arami seaweed (1 tablespoon soaked, 1 tablespoon fresh)
- 1 tablespoon diced green onion
- 2-3 tablespoons avocado oil
- sea salt and black pepper to taste
- First, make your almond milk. Click here for my recipe on almond milk. Tip: don’t add vanilla powder and use raw honey as a sweetener.
- To make your mirepoix, saute onion, garlic & celery in coconut oil for 5 minutes on medium-low heat.
- Add your chopped mushrooms, saute along with sea salt & pepper.
- Set your mirepoix aside- take a 1/3 cup of the mirepoix and keep for the topping.
- In a vitamix, or large pot with a hand blender- combine the mirepoix, soaked arami, avocado oil, almond milk & raw cashews.
- Blend on medium-high for around 2-3 minutes (depending on the strength of your blender)
- Pour in a bowl.
- Dress with fresh arami, green onion, and your leftover mirepoix.
- Top with a splash of avocado oil.