Tucked away in an office complex in North Vancouver is a little gem called Café by Tao. The restaurant has a cozy and comfortable atmosphere and you can enjoy dining al fresco while catching some vitamin D on warm sunny days. The menu features all organic raw vegan cuisine with many green juices, smoothies, a salad bar, soups, crepes and raw favourites such as lasagna. You can also load up on some superfoods like kale chips, raw cacao, micro-algae, and goji berries, among other things. Everything in this place is created from love and respect for the health of our bodies and our planet. Whether you’re on a restricted diet or cleansing, curious about raw cuisine or just need a quick healthy meal to go, this is the place folks!
Agathe Mathieu, the woman behind Tao Organics, has been creating raw food works of art for the better part of a decade. Using choice organic ingredients and proven preparation techniques, she and her staff bring to Cafe by Tao a selection of culinary plates that will please even the most resistant raw food skeptic. She embarked on the adventure that is crudivore vegan cuisine in 2003, as she began to notice her illnesses, supposedly related to age and heredity, vanished. After six months of impressive results, her three children joined her on nature’s healing path and the fresh offerings from Mother Earth eliminated their problems as well. You can read more about her journey here.
Agat was kind enough to share on of the recipes to her delish desserts! Forget the sugar and cream cheese, opt for nutrient dense whole foods to make an over-the-top-amazing cheesecake!
Sugar, wheat, dairy. Traditionally, these ingredients are a must in almost any cake but they’re not exactly good for any of us. Luckily, there are a few creative chefs making some amazing desserts that are not only delicious but also nutritious. One example is the Lemon Blueberry Coulis Cake.
Lemon Blueberry Coulis Cake – Raw
This flavourful vegan cake is free of wheat, dairy and sugar. It’s also made with nutrient-dense ingredients that would make your mother proud.
All you need is a food processor, a blender, and a 6” spring form pan.
To make the crust, you’ll need the following ingredients:
60 g pecans, soaked and dried
30 g raisins
10 g dates
How to make:
Using a food processor, mix ingredients until they form a dense ball you can fit in the plan of your hand. Mold it with your fingers at the bottom of the spring form pan to form the crust.
To make the lemon filling, you’ll need the following ingredients:
45 g maple syrup
45 g of chopped dates
50 g lemon juice
45 g young coconut meat, blended until creamy
How to make:
Mix all ingredients in your blender until smooth. Before you empty out the blender, add the following ingredients and continue blending until smooth:
140 g macadamia nuts, soaked 2 hours, rinsed
45 g coconut il, liquefied
Pour the lemon filling on top of the crust and refrigerate while you make the blubbery coulis.
To make the blueberry coulis, you’ll need the following ingredients:
125 g fresh blueberries (if frozen thaw them first)
60 g dates, chopped
Mix all ingredients in your blender until creamy. Pour on top of lemon filling and freeze for 6 hours, then move to the fridge.
Enjoy!
Cafe by Tao
Location
Suite 120 ~ 260 Esplanade West, in the courtyard
North Vancouver, British Columbia, Canada
Hours: Monday to Sunday: 8 am to 9 pm
Phone
604.971.5108
Lemon Blueberry Coulis Cake – Raw
This flavourful vegan cake is free of wheat, dairy and sugar. It’s also made with nutrient-dense ingredients that would make your mother proud.
All you need is a food processor, a blender, and a 6” spring form pan.
To make the crust, you’ll need the following ingredients:
60 g pecans, soaked and dried
30 g raisins
10 g dates
How to make:
Using a food processor, mix ingredients until they form a dense ball you can fit in the plan of your hand. Mold it with your fingers at the bottom of the spring form pan to form the crust.
To make the lemon filling, you’ll need the following ingredients:
45 g maple syrup
45 g of chopped dates
50 g lemon juice
45 g young coconut meat, blended until creamy
How to make:
Mix all ingredients in your blender until smooth. Before you empty out the blender, add the following ingredients and continue blending until smooth:
140 g macadamia nuts, soaked 2 hours, rinsed
45 g coconut il, liquefied
Pour the lemon filling on top of the crust and refrigerate while you make the blubbery coulis.
To make the blueberry coulis, you’ll need the following ingredients:
125 g fresh blueberries (if frozen thaw them first)
60 g dates, chopped
Mix all ingredients in your blender until creamy. Pour on top of lemon filling and freeze for 6 hours, then move to the fridge.
Enjoy!
Cafe by Tao
Location
Suite 120 ~ 260 Esplanade West, in the courtyard
North Vancouver, British Columbia, Canada
Hours: Monday to Sunday: 8 am to 9 pm
Phone
604.971.5108
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