Does the word vegan intimidate you? What if we added the word “raw” in front of it? Raw veganism isn’t nearly as scary as it sounds, but can be unbelievably delicious under the guidance of Nzingah Oniwosan. Her mission is simple: to inspire people to take charge of their health through nutritional therapy.
Last Wednesday, Nzingah Oniwosan, founder of Yes Baby I Like It Raw, stopped by to teach us a thing or two about plant-based cooking and gave us a glimpse into living the raw lifestyle. Now working as a plant-based chef, holistic health consultant, and yoga teacher, she took us back to the beginnings of her veganism and why it’s changed her life since.
“Between the ages of 12 and 14, I was diagnosed with some rare conditions, a benign brain tumor (prolactinoma), an autoimmune disorder (scleroderma), and polycystic ovary syndrome. This resulted in me having an army of specialists that I would see on a regular basis, in addition to a long list of medications I would take. I was told that in order for me to have a viable life, I would have to be on medication for the rest of my life. When I was 20, I decided to take another approach to my health. I did research and discovered I could remedy many of the complications of my illnesses through a holistic protocol.
In my journey and quest for knowledge, I became certified as a holistic health consultant, plant-based chef, and yoga instructor. I began to take on clients through word of mouth, but did not fully launch my company until 2014. My father had a stroke in the latter part of the previous year and it gave me the motivation to take my business to another level. I had a wealth of information that my family, friends, and community needed and it was time I stopped playing small. I started the year with a detox challenge with my group of friends. The challenge was that they had to be raw for 30 days. Our collective results were amazing: weight loss, normalized blood pressure and insulin levels, insomnia eliminated, and much more. It validated the need for Yes Baby I Like It Raw, and the rest is history.”
Nzingah, who is also an interdisciplinary artist, approaches cooking as an art form. Her Haitian heritage and her love of different cultures also influence her culinary portfolio. She shared, “The plate is my canvas which I transform into an art piece by mixing and blending different vegetables, fruits, herbs, and spices. Food is your first medicine, my kitchen is my laboratory, and my goal is to make sure that your medicine always taste good.”
Thanks to Seed Food & Wine and Nzingah, three incredible recipes were able to be whipped up for our Jackson Hall guests. Find the delicious recipes below!
Hearts of Joy
1 cup pitted dates
⅓ cup coconut oil
1 ½ cups shredded coconut (unsweetened)
½ cup coconut oi
½ cup cacao
½ cup liquid sweetener (maple syrup, agave)
½ cup Raw Almond
- Place the dates and coconut oil in the food processor and process until the mixture is smooth. Measure out the shredded coconut into a large bowl and add the date mixture, massage very well. All the mixture to sit so the shredded coconut softens a bit.
- To make chocolate sauce, Blend even parts, coconut oil, agave, chocolate powder in the blender until smooth.
- To assemble the candies, shape into a heart, put a drop of chocolate sauce and an almond on the top.
2 cups cashews, soaked at least 2 hours
1⁄4 cup water, plus additional to thin, if needed
2 tablespoon lemon juice
2 teaspoons Himalayan sea salt
2 small cloves garlic
2 cups red peppers, chopped
1 jalapeno pepper, deseeded
- Place all the ingredients into the blender (peppers go into blender first) and process until smooth.
- Stop occasionally to scrape down the sides of blender with a rubber spatula.
- Chill for at least 2 hours before serving.
- Store in sealed glass container in the refrigerator.
Khepra Raw Chilli
1 cup sun-dried tomatoes
1 red onion
1 Hot pepper to taste (jalapenos or scotch bonnet) (optional)
1 sweet bell pepper red yellow or orange
1 bunch of parsley
1 cup coconut water
½ cup extra virgin Olive oil
2 tbsp Chili powder
1 tbsp cumin powder
2 cups fresh tomatoes
1 Avocado, chunks
1 ½ cups Fresh corn
- Add all the ingredients except for avocado, corn and scallions in a blender. Partiality blend the ingredients.
- Pour contents into a nonmetallic bowl. Mix in avocado chunks, fresh corn, and scallions.