TFL could be said to have altered a lot of people’s dietary and culinary perspectives during their past six years of action in Greece, and probably not as an indirect result, there is now a growing movement in the vegan circles, with more and more vegetarian/vegan restaurants opening up, more grocery stores selling vegan-friendly products, and the opening of the capital’s first raw food cafe (Yi, in the southern suburb of Glyfada), which Troo Food’s Danae Tsekoura also helped set up.

Meeting TFL inspired me to attend some of their workshops in raw cuisine, usually taught by Danae. I loved learning the far more creative ways of putting together and enjoying raw ingredients to create delicious, health-boosting and colourful dishes, and despite realising that I will always like the art of cooking stuff too much to go completely raw, I relished discovering various raw food techniques, above all that of dehydrating foods. I developed a lingering crush for Danae’s Excalibur dehydrator and still long for one of my own today, dreaming of the day when I can concoct my own raw snacks. Meanwhile I will have to stick with the ones I can buy. And fortunately some of them are really good (though to be honest, a little too pricey for me to buy regularly).

Curious to try out Troo Food’s new Kale chip range, I received Kale chips in three flavours (Mustard, Spicy and Cheezy) and kale crackers in two flavours (Cheezy and Mustard).
Favourites: The Spicy Kale Chips and the  Cheezy Kale Crackers.
NOTE: The cheese effect in the crackers is created with crushed sunflower seeds, cashew nuts and nutritional yeast (one of those ingredients I could never bring myself to use – I’ve very wastefully bought and chucked out this Vitamin B12 -rich product twice – but now I got a new idea of how great it can be.

Extra bonuses: Greek olive oil & Himalayan salt are used.

By Alexia Amvrazi