Veggie Mom Christine is a long-time vegetarian for over 20 years. She first started to develop refined, innovative plant-based cuisine to improve her family’s health. Later, she opened a personal page to share her recipes and gradually gained popularity. Now, Christine is known as the “Veggie Master Chef”. She runs a plant-based private kitchen and teaches cooking classes from time to time. Christine emphasizes on the aesthetic presentation of plant-based cuisine. “They must look good, must be colourful and decent.” She thinks human is a visual animal. Having an attractive presentation is essential to making plant-based cuisine popular.
Christine believes the beauty and value of food are found in their most natural form. “Plants are the best food given by nature. Fruits and vegetables come in colourful naturally. You get happy simply by looking at them. If you love the food that you are eating, if you feel grateful and happy eating them, your body will absorb the nutrients better. Moreover, foods of different colours have different nutritional values.” This is why Christine always strives to make her dishes stand out in three domains – colour, odour, and taste. For example, adding red dragon fruit into a nutty rice risotto, or using the protein-rich Omnipork to make “Thai-style Lemongrass Grilled Omnipork with Ginger Lily sauce”. The edible ginger lily brings the dish to life!
Christine has a famous quote – “We all have a daily quota for food. Be nice to yourself and your family, eat wisely, do not turn your body into a rubbish bin!”
Christine admits that she is very picky – a picky eater, a picky chef. When preparing for her private kitchen or cooking classes, Christine likes to go to the wet market to choose seasonal fruits and vegetables. She also loves to mix and match sauces and condiments. Namely, she makes sure to choose ingredients that have no additives. “Avoid processed food and chemical additives, fried food as well. Learn to read food labels. Usually, those with a shorter ingredient list is better. Expiry date also gives some hint – those with an insanely long shelf time must have a lot of preservatives!” No wonder Christine has a special preference for raw food, such as Common Good Raw Nuts series. “I would rather bake it myself before eating so that it’s more fresh, natural, and nutritious.” She replaces processed white sugar with natural agave syrup and uses an ancient method to grind peanut oil. She also has her own product line of zero-additives vegan sauces. Widely acclaimed as the Veggie Master Chef, Christine is humble yet confident at the same time.
“Everyone can be a Veggie Master Chef. You just need to know how to choose natural, healthy, additives-free ingredients.”