Tips from ve­gan char­ity

Central Leader - - YOUR PAPER, YOUR PLACE - JAMES PASLEY

An Auck­land food cater­ing char­ity is har­ness­ing raw and fer­mented foods as a tool to help it ex­pand.

Plant-based zero waste char­ity Hun­gry for Raw sup­plies ve­gan food at wed­dings, birth­days and mar­kets across Auck­land.

Ve­g­an­ism is a diet that ex­cludes all an­i­mal de­rived in­gre­di­ents in­clud­ing meat, dairy and eggs.

Founders Jessie Hume, 39, and Erin San­ders, 29, started the cater­ing busi­ness to help fund their dis­tri­bu­tion of ‘‘starter kits’’ - man­u­als on how and why peo­ple can be­come ve­g­ans.

They pro­duce ve­gan cheese­cake bars, chia seed pud­ding, and gourmet na­cho and black bean bowls loaded with Ger­man fer­mented food sauer­kraut or Korean fer­mented sta­ple kim­chi.

San­ders said the char­ity started in­cor­po­rat­ing foods with live bac­te­ria af­ter she adopted them into her own diet last year to deal with stom­ach is­sues.

The fer­men­ta­tion of foods can pre­serve the nu­tri­ent con­tent of food and as­sist in mak­ing it eas­ier to digest.

‘‘When you’re deal­ing with sick­ness and health is­sues you don’t want to feel crap af­ter eat­ing,’’ San­ders said.

‘‘We like foods that feel easy on the body, that taste good and leave you feel­ing good an hour later.

‘‘We want peo­ple to feel nour­ished.’’

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