If you came along to one of our Fashion in Residence events at the Hoxton Hotel in May, you may have tried one of the delicious and guilt free creations by the talented Chef and founder of Well & Happy Chelsea Parsons. We caught up with Chelsea this week to explore what’s behind her new flavourful plant-based and raw food recipes…
What are your Philosophies when it comes to food?
Its all about balance… I love eating healthy, natural and wholesome foods 90% of the time as they make me feel alive and energised, but I still have my vices just like everybody else. I personally think it’s just as healthy to indulge in the occasional piece of birthday cake or plate of hot chips, rather than being super pure – its good for the soul to have the balance – and equally to not feel guilty when you do indulge in something not so healthy.
Where do you draw inspiration from for a new recipe?
I love drawing inspiration from whats seasonally growing fruit and veg wise, as well as what I can get locally too. My main recipe inspiration though, usually happens from me fancying a certain food, chucking a few things together and seeing what it creates!
Do you have any memorable experiences with food that had an impact on you?
One big revelation was when I first started to switch from baking cakes with the usual ingredients, to baking cakes with healthier alternatives such as almond flour and unrefined sugar – I was wowed by the results – and actually preferred it to conventional baking and the rest is history… Ive explored the impact that food has had on my body and have found it to be so interesting. Through food i’ve cured my weakened digestive system and IBS, as well as insomnia and hormonal imbalances. Understanding how different food impacts different people and ailments has been fascinating and i’m constantly learning and uncovering new things.
What future plans do you have in store for Well and Happy?
I’m currently hosting a Well & Happy pop-up cafe at the Celestine Eleven store in Shoreditch – so come down and say hi! Then we’ll be launching the permanent cafe in Richmond hopefully some time this Autumn… just in time to share with you all my raw plant-based mince pies and healthy hot chocolates!
Can’t wait to try some of Chelsea’s recipes for yourself? Luckily for us Chelsea has shared an exclusive recipe with us! Read on for the recipe to make a beautiful Raw Carrot & Coconut Slaw.
Raw carrot & Coconut slaw
You will need:
6 organic carrots
1 cup of desiccated coconut
1/2 cup sesame oil
2 tbsp cider vinegar
The juice of 1 fresh lemon
1 tbsp of sesame seeds
A handful of chopped coriander
- Start by grating your carrots… if you have a food processor with a grating blade, you can use this for a quick and effective way to easily produce a bowl of grated carrot – if not, a little elbow grease and a manual grater will be required 🙂
- Once you have your grated carrots add to them, 1 cup of desiccated coconut, 1/2 cup sesame, oil, 2 tbsp cider vinegar and the juice of 1 fresh lemon. Mix and fully coat the carrot and coconut mix with your dressing and leave to marinade for 30 minutes. If there is excess liquid, you may wish to drain off before serving.
- Top with freshly chopped coriander and a spoonful of sesame seeds, or a herb of your choice. For an extra twist, you could add fresh chilli’s, or a handful of sultanas for an extra twist
This simple raw slaw is a unique and healthy twist on the usually mayonnaise heavy coleslaw and can be enjoyed as part of a salad, or as a yummy side.
Don’t miss out and make sure to pop by the Pop up store at Celestine Eleven for the Well & Happy experience of wonderful food and positive vibes, & for some delicious inspirations be sure to follow Chelsea on Instagram!