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!