
Vicki Veranese
Local News with the Echo.net.au.
Thanks Vivienne for this Rockin writeup ๐๐๐
Vicki Veranese is back, refreshed and ready to offer her raw food to all.
After closing her Byron Bay retail store, Alchemia, Vicki was in need of rest and rejuvenation.โ
I was burned out but now Iโm renewed and finding my niche,โ says Vicki. โThe joy is back and Alive and Wild has matured along with me.โ
Vicki first discovered raw food when diagnosed with Graveโs Disease. And it wasnโt just the health benefits she loved. โRaw food is great food porn,โ she laughs.
Since learning the ins and out of raw food, she has offered her knowledge and food in various guises and, even now, Alive and Wild is multi-faceted.
First up is Pantry Boxes โ a collection of nut cheeses, crackers and sweet treats to supplement whatever fresh food you have gathered. โYou might have all this fantastic produce from the farmers market, but what do you put it on?โ was the question Vicki asked herself when creating the boxes.
Then there are picnic platters. For a special occasion, dinner or party, these will meet all your savoury and sweet raw-food needs. Platters can be dips and cracker based, sushi or wrap laden, and/or salad fuelled.If you want to try Vickiโs food, or are simply keen to say hello after not seeing her since Alchemia closed, head to the Byron Artisan Market. Each Saturday evening in Railway Park, Vicki sets up with her commercial-kitchen-grade trailer. โItโs my Ken and Barbie trailer fantasy come true!โ she says
You might be fortunate enough to come across Vickiโs catering at events โ Temple Byron are among those who recommend her โ or you could go on retreat with Vicki to benefit not only from her knowledge of food but her consciousness school. โIโve written a book and have a YouTube channel,โ says Vicki.
She also offers an initial range of dental products, developed in conjunction with her husband, Jon, a dentist. Jon is also front-of-trailer at the market. โHe loves it; he understands the food and is great with people,โ Vicki says.
Vicki describes her food as being so nutrient rich that you donโt need to eat much.
I tried Vickiโs macadamia nut cheese on a selection of crackers, pizza base and onion bread, and she is right โ the โbrieโ-sized wedges I cut were overly enthusiastic.
I also tried a festive-season perfect dessert โ a Boozy Tart. The name is no joke: โNormally, when you put brandy in cooking, the alcohol is cooked out,โ Vicki says, with her hearty laugh. โBut this isnโt cooked!โ
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