Chefs

[vc_row content_width=”grid”][vc_column][edgtf_custom_font custom_font_tag=”h2″ font_family=”Raleway” font_size=”30″ font_weight=”600″ text_transform=”Uppercase” text_align=”center” content_custom_font=”Raw/Vegan Chef Information: Lisa Kelly” color=”#20b346″][edgtf_separator position=”center” color=”#20b346″ border_style=”solid” width=”70″ thickness=”4″ top_margin=”20″ bottom_margin=”20″][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”4882″ img_size=”full”][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text el_class=”info-chef”]One of My Dishes: Walnut Spinach Salad with Raw Almond Cheese http://theveganpact.com/2013/03/walnut-spinach-salad-with-raw-almond-cheese/

  • 8 cups fresh baby spinach
  • 1 cup chopped raw walnuts
  • 1 cup chopped dried cranberries
  • 1/2 red onion, sliced super thin

WALNUT DRESSING

  • 1/2 cup raw walnuts
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 1 tsp sea salt
  • 1/4 tsp black pepper

[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row content_width=”grid” css=”.vc_custom_1488804163554{padding-top: 40px !important;padding-bottom: 40px !important;background-color: #f5f5f5 !important;}”][vc_column width=”1/2″][edgtf_custom_font custom_font_tag=”h4″ font_family=”Raleway” font_size=”24″ font_weight=”600″ text_transform=”Uppercase” text_align=”left” content_custom_font=”RAW ALMOND CHEESE” color=”#20b346″][edgtf_separator position=”left” color=”#20b346″ border_style=”solid” width=”50″ thickness=”4″ top_margin=”15″ bottom_margin=”15″][vc_column_text el_class=”left-box-1″]1 cup raw almonds, soaked for 8 hours
Juice of 1 lemon
1 tsp salt

  • To make the cheese, remove the skins of the almonds
  • Put into food processor with lemon juice and salt and pulse until creamy
  • Pour into a cheesecloth over a bowl & squeeze excess moisture & form into a flat ball
  • Let sit in the fridge overnight and then it’s ready to eat
  • When the cheese has settled, toss all the salad ingredients together in a large bowl
  • Blend all the walnut dressing ingredients together until creamy
  • Tear pieces of cheese and toss into salad and then pour dressing over it

[/vc_column_text][/vc_column][vc_column width=”1/2″][edgtf_custom_font custom_font_tag=”h4″ font_family=”Raleway” font_size=”24″ font_weight=”600″ text_transform=”Uppercase” text_align=”left” content_custom_font=”Credentials” color=”#20b346″][edgtf_separator position=”left” color=”#20b346″ border_style=”solid” width=”50″ thickness=”4″ top_margin=”15″ bottom_margin=”15″][vc_column_text el_class=”left-box-1″]Graduate of Life Force Energy Class
Taken various raw food prepping classes
Raw vegan personal chef for two clients for 18 months
Service Area: Based in Natick and Waltham. Willing to service within 5 miles of those areas for food delivery service-open to service any client willing to pick up their meals in Natick or Waltham!
Raw or cooked?: Primarily, I prep raw food, but am absolutely willing to do cooked food as well.
On Site Preparation: Yes, given the location
Delivery: Yes, given the location (extra charge for delivery)
Website: theveganpact.com
Price per hour on site: $40
Price by delivery: Depends on meal (ranges from $40-$50 per two meal dish)
Kosher: Yes
Ever made food for sick patients: Not for any with serious illnesses[/vc_column_text][/vc_column][/vc_row]