December 2021 Featuring Dr. Aris LaTham Christmas Holiday Edition

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KUOMagazine.com 2 Official Men & Women of Kulture

Starting January 2022, join the conversation monthly every 2nd Tuesday for G.L.O.W. 365 = Greater Level
of Wellness Virtual Show, as we share how to find balance within the mind, body and soul. We allow your
voices to paint a portrait of personal testimony of overcoming traumatic challenges, business tips, health and
wellness, achievements, spiritual wellness, to embracing self-love, to celebrating your cultural heritage 365.
Join us , Glow 365 Virtual Show, and on Youtube @officialwomenofkulture. Allow us to show you how to
find your power of GLOW 365. Also, visit us online at www.womenofkulture.com

KUOMagazine.com 3 Official Men & Women of Kulture

KUOMAGAZINE.COM
Editor-In-Chief Mea Allman, CLC/HNL-C
[email protected]
Co-Founder/CFO Michael W. Morgan
[email protected]
Managing Editor Chef Sandi Morais
[email protected]
Editor Director Maria “Ria Mali” Mixon
[email protected]
CONTRIBUTING JOURNALIST
Traditional Medicine Dawn Hewitt, CHHC
[email protected]
Weighing In Sophia “Sophie G” Green
[email protected]
Faith Sessions Elder Frank H. Mixon, II
[email protected]
Soulful Art Evg. Laqwonna “Lady Q” Glaster
[email protected]
Beauty 411: Haircare Jamee G. Cosmo
[email protected]
Beauty 411: Fashion Lance Stephens
[email protected]
Beauty 411: Skincare Maria (aka Ria Mali) Mixon
[email protected]
Men Of Kulture 365 Coach Ronnie Walker
[email protected]
Youth Korner Shapprelle Gammons
[email protected]
Wellness Chefs Vegan Chef Sandi Morais
[email protected]
GRAPHICS/DIGITAL/PHOTOGRAPHY
Layout/Graphic Design/Cover Design—Mea Allman
Front Cover Photo Credit—Dr. Aris Latham
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YOUTUBE @KUOMagazine



Chef Devan Rajkhmar

Canadian-Guyanese shares his cultural dish of
“Pepperpot” recipe.

Eating Foods With Life In It…

An exclusive interview with Dr. Aris LaTham, native of Panama,
the Godfather of Raw Foods, an internationally acclaimed
Culinary Innovator, Health & Wellness influencer, who shares one
of his famous Paradise Pie recipe.

Master Chef Daryl Shular

Born American, shares Acorn Squash-Ginger
Soup with Root Vegetables and Coconut-Lime
Cream that’s great for Saturday soup day, as well
as keep you warm during the winter season. Also,
shares his Curry-Coconut Fish with Rice recipe.

Chef Noel Cunningham Chris H. De La Rosa Vegan Chef
Sandi Morais
Jamaican-Canadian, shares a deli- Born Trinidadian, shares two
cious Glazed Cranberry Lemon delicious recipes of Steamed Born Jamaican, shares
Bundt Cake that can be eating Jerk Fish with Plantain, and a her Jamaican inspired
during the holidays, a quick snack, vegetarian Fire Roasted Beets pastry “Vegan Coconut
or for that special occasion. & Carrots as delicious side Gizzada Tart (No-
dish. Bake), along with a
KUOMagazine.com Quinoa Rice & Pease,
6 that’s a great side dish
during the holidays or
anytime. She puts her
vegan twist on both.

Official Men & Women of Kulture

In this issue, we’re featuring a few chefs from
around the world, sharing some of their non-
traditional and traditional cultural cuisines with
bold enticing flavors, and more!

11 Chef Devan Rajkhmar, share one of his a
cultural Guyanese Pepperpot recipe.

26 Raw Food Chef Dr. Aris LaTham,
shares his famous Chocolate Mango
Paradise Pie.

15 Chef Noel Cunningham, Glazed Cranberry 31 Chef Chris H. De La Rosa, shares his
Lemon Bundt Cake. Steamed Jerk Fish with Plantain, and a
Vegetarian Fire Roasted Beets and
Carrots as delicious side dish.

19 Master Chef Daryl Shular, Acorn Squash- 35 Vegan Chef Sand Morais, Jamaican
Ginger Soup with Root Vegetables and inspired pastry “Vegan Coconut
Coconut, and also his Curry Coconut Fish Gizzard Tart (No-Bake),” and Quinoa
with Rice. Rice & Peas on page 36.

KUOMagazine.com 7 Official Men & Women of Kulture

A Message From the Editor-In-Chief

As we have come to the end of the year, and many of us have
faced challenges and discovered things about themselves that
you never knew. As for me this year has treated me very well as
I continue to honoring myself with weekly self-care regiments.
It’s important to take care of our inner and internal self, and stop
judging, criticizing, or looking for all our flaws.

Take the approach of having gratitude for what has been given
and the blessings you’ve received in your life. To honor thy self,
is to forgive, be honest with self, even though the truth may
hurt. In 2022, start fresh and don’t be afraid to let go of toxic
people and relationships that blocks a lot of your energy. Honor
thy mind, body, and soul, by engaging in activities that keep you
positive as you cherish and love who your are from within.

In this holiday edition I’m blessed and honored to be featuring
the Godfather of Raw Foods, Dr Aris Latham PHD (Panama),
along with several other amazing chefs around the world:

Chris H. De La Rosa (Trinidad & Tobago)
Master Chef Daryl Shular (United States)
Chef Devan Rajkhmar (Canadian-Guyanese)
Chef Noel Cunningham (Jamaican-Canadian)
Celebrity Vegan Chef Sandi Morais (Jamaican)

They share some of their delicious non-traditional and tradition-
al cultural cuisines with bold enticing flavors, and more! Their
recipes are great to share with family and friends during the
holiday season or for that special occasion.

Coming up in our January/February/March 2022, we will be
celebrating “Women’s History Month” with the theme of
“Women Rising & Reaching Back.” Until next time, have a
Merry Christmas, stay safe and well til we see you in January
2022.

Mea Allman, CPLC/HNLC-C
Editor-In-Chief / Founder / Publisher
Certified Life/Health/Nutrition Coach
Facebook: @OfficialKUOMagazine
Youtube: @OfficialKUOMagazine
Instagram: @OfficialKUOMagazine
Email: [email protected]
Website: https://www.kuomagazine.com

For more information, please contact
Maggie Carvalho at (770) -225-1720

_______________________________ _______________________________

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_______________________________

Award Winning Chef Alain Lemaire

Cooking With Chefs Around The World

Pepperpot is an Amerindian-derived Born Canadian, Chef Devan Rajkhmar, who
dish popular in Guyana. It is tradition- has a family heritage from Guyanese. In this
ally served at Christmas and other issue Chef Dev shares his own Guyanese
special events. Along with chicken Pepperpot recipes.
curry, and cook-up rice, pepperpot is Chef Dev is driven by his desire and
one of Guyana’s national dishes. ambition to be the best in the food service
industry and has no boundaries when it
Pepperpot is a stewed meat dish, comes to culinary adventures. Whether he is
strongly flavoured with cinnamon, a food expert on Cityline, a judge of Food
cassareep (a special sauce made from Network Canada, Fire Masters, or a host of
the cassava root) and other basic Pop-Ups Around the World, Chef Dev
ingredients, including Caribbean hot brings a vibrant energy to his innovative
peppers. Beef, pork, and mutton are cooking demonstrations.
the most popular meats used, though Chef Dev is a master at creating staggering flavour profiles and wants
some have been known to every food experience to be mind-blowing. He runs his own
use chicken. Pepperpot is popularly brand Chef Dev, travelling extensively to hone his food skills & broaden
served with a dense Guyanese-style his palate. Chef Dev latest ventures include launching Chef Dev at home
homemade or home-style bread, rice, to provide recipe inspiration for the everyday cook and of course his
or roti. brand of soups, namely Island Sweet Potato and Bombay Tomato in
collaboration with Mema Foods International.
It can also be served with boiled veg- After eight months of delicious research, Chef Dev has team up with
etables, such as cassava, eddoes, Mema Foods International (a local SQF Certified food-manufacturing
sweet potatoes, and green or ripe facility) dedicated to creating top products with quality ingredients for
plantains. Canadians to create his own line of soups. To make some delicious soups
during the holiday winter season, try Chef Dev’s soup season like
This dish is usually reserved for Bombay Tomato and Island Sweet Potato (see below) that’s now
special occasions because it needs to available at your local grocery store: Longo’s, Sobey’s ON, Foodland
cook for several hours, and mostly Garden Foods, Lady York Foods, Monastery Bakery in Oakville, Truscott
eaten on Christmas Day or during the Bakery, Concord Food Centre, Oak Ridges Food Market, in single and
Christmas holiday season, and some- regular serving sizes, or visit online at www.meme.ca.
times on Boxing Day. For more info about Chef Dev, please visit online at www.chefdev.ca.
Our readers can stay connected with Chef Dev on all is social media
Like the original Amerindian version it platforms listed below:
is usually made in a large pot and can
be reheated and eaten over several Written by Chef Devan Rajkhmar
days because the cassareep starts Facebook: @DevanRajkumar
preserving the meat. Instagram: @chefdevan
Twitter: @chefdevan
Youtube: @chefdevanrajkumar
Website: www.chefdev.ca
Published December 2021 KUOMagazine.com

KUOMagazine.com 10 Official Men & Women of Kulture

3 lbs beef or lamb chunks 1. Heat olive oil in a large pot on medium heat and add meat.
1 tbsp vegetable oil Once golden brown, add onion, cinnamon, thyme, cloves,
1 cup onion, diced brown sugar, orange peel and salt. Sautee for several
2 cinnamon sticks minutes while stirring.
5 sprigs of thyme
1 tbsp brown sugar 2. Add hot water and cassareep and stir to incorporate. Add
5-6 cloves wiri wiri peppers. Bring to a gentle boil and reduce to a
2 x 3” peels of orange simmer.
3 tsp kosher salt
4 cups hot water 3. Cook for 3-4 hours, until meat is tender.
¼ cup cassareep 4. Remove from heat, serve, and enjoy.
3 Wiri Wiri peppers

Wiri Wiri Peppers Cinnamons Sticks Cloves

Peels of Orange

Springs of Thyme

KUOMagazine.com 12 Official Men & Women of Kulture



_______________________________ _______________________________
_______________________________ _______________________________
_______________________________ _______________________________

Award Winning Chef Noel Cunningham, Author, Food Writer, and Culinary Consultant

Cooking With Chefs Around The World

Chef Noel Cunningham (born Jamaican, W.I., resides in Canada), is
one of Jamaica’s most recognized and celebrated young chefs
socially known as Chef Cunny. Chef Noel is the dynamic force
behind his catering company “Cuisine by Noel.” His recipes are
contributor to the Jamaica Gleaner, Cooking Sense Magazine, The
Jamaican Eats Magazine, Food Expert at Toronto Caribbean News-
paper, and KUOMagazine. Chef Noel was born and raised in
Kingston, Jamaica, who was influenced at a young age by his
mother Jennifer Laidley and Aunt Miriam Reid, a professional chef
and baker. His culinary journey began in high school when he stud-
ied Food and Nutrition, which developed his love for the Culinary
Arts. Chef Noel continued his education at Runaway Bay HEART
Hotel and Training Institute in Jamaica. He has been working in the
hospitality industry since the age of nineteen in some of the leading
Hotels, in the island’s tourist mecca as a Certified Chef De Partie,
which propelled him onto the “Culinary Catwalk.”
Despite working as the head chef for several acclaimed restaurants in Jamaica, it was at Mantra, at age 21
where he truly honed his skill as Head chef/restaurant manager. It wouldn’t be long before Chef Noel made a
name for himself in Jamaica. I have been following Chef Noel on Instagram for some time and fell in love
with his delicious cuisines. Being a Jamaican-Canadian as well, it was an honor to feature Chef Noel in our
Sept./Oct./Nov. 2020 issue of KUOMagazine.com. Chef Noel expertise is backed with recognition as a
champion of brand Jamaica in the Culinary Arts by the Prime Minister Youth Awards as well as top 5
nominee for Winnipeg’s best chef in 2018 and named “Best Chef” in Toronto for 2019-2020 by byblacks.com
people’s choice award. In 2016 chef Noel was also dubbed by Jamaica Eats magazine as one of the top 10
chefs of the Caribbean and named must follow chef on Instagram by Narcity Canada.
Chef Noel has a weekly podcast called “What’s Cooking with Chef Noel,” hosted by international multi-award
-winning chef and best-selling cookbook author Noel Cunningham. Listen as Chef Noel takes you on a
culinary journey through conversations with culinary experts, celebrities, and chefs as he delves deeply into
various food topics, food trends, dishing on the food and beverage industry, the entrepreneurial spirit, and
everything relevant to being a chef. If you love to cook or eat this is the show for you. The show is definitely
witty, real and informative. Visit online at https://podcasts.apple.com/us/podcast/whats-cooking-with-chef-
noel/id1528361630.
Chef Noel shares some of is delicious recipes in his Cuisine By Noel cook-
book, that can be purchased online at www.cuisinechefnoel.com. Cuisine
by Noel is full-service food catering company, which specializes in provid-
ing his clients with an exquisite culinary experience. Feel free to contact
him at (647) 875-4694 or email at [email protected]. Our
readers can follow Chef Noel on all his social media platforms below….
Email: [email protected]
Facebook: https://www.facebook.com/Iamchefnoel
Instagram: https://www.instagram.com/iamchefnoel
Twitter: https://twitter.com/iamchefnoel
Website: https://www.cuisinebynoel.com

KUOMagazine.com 14 Official Men & Women of Kulture

The combination of lemon and cranberry is always my favorite. This Bundt cake is not only pretty, but
super moist and delicious. It makes a perfect holiday dessert or a birthday cake.

Yield: 8-12 Directions
Serving-Prep Time: 20 Mins. 1. Preheat the oven to 350 degrees F then generously grease Bundt cake pan
Cooking Time: 55 Mins.
with butter or cooking spray.
Ingredients 2. Sprinkle brown sugar over the bottom of the pan, then evenly add 1 cup of

1/3 cup brown sugar, to sprinkle cranberries evenly around the pan.
in baking pan 3. In a medium bowl, sift together the flour, baking powder, and salt then set
1 1/2 cups granulated sugar
zest of 3 lemons (about 3 aside.
tablespoons) 4. In a large bowl, combine the granulated sugar together with the zest. Rub
¾ cups butter, room temperature
3 cups fresh/frozen cranberries the zest into the sugar with your fingers until the sugar is infused with the
2 1/2 cups all-purpose flour lemon fragrance (I love the smell).
3 teaspoons baking powder 5. Add the butter to the bowl with the lemon sugar, using the paddle or whisk
1/2 teaspoon salt attachment on the stand mixer or a handheld electric mixer, beat on
medium-high speed until light and creamy, about 6 minutes. Add the
3 tablespoons fresh lemon juice vanilla and the eggs, one at a time, mixing and scraping down the sides of
2 teaspoons vanilla extract the bowl as needed.
3 large eggs 6. In a liquid measuring cup, combine the heavy whipping cream with 2
1 cup heavy whipping cream tablespoons sour cream (if used) and lemon juice.
2 tablespoon sour cream, optional 7. Divide dry ingredients in three, then add 1/3 of the dry ingredients at a
( makes it yummy) time with cream mixture. Add the remaining 2 cups of cranberries and mix
thoroughly until combined.
8. Spread batter evenly into the prepared pan over the cranberries.
9. Bake for 55 minutes or until lightly golden on top and just set.
10. Transfer the Bundt pan to a wire rack and let cool about 10 minutes.
Transfer the cake onto a serving platter, tapping lightly so the cake falls
out. Let the cake cool completely.

Glaze: For The Glaze: Combine the powdered sugar with the lemon juice and cream,
1 cup icing sugar then whisk until smooth. Add additional lemon juice or cream for a thinner
3 tablespoon lemon juice consistency, if needed. Drizzle the glaze over the cake once it's cool and let
2 tbsp heavy whipping cream set, 5-10 minutes, before slicing.

Chef Notes: You can use a regular baking thin if you don’t have a Bundt pan.

KUOMagazine.com 15 Official Men & Women of Kulture



KUOMagazine.com 17 Official Men & Women of Kulture

_______________________________ _______________________________
_______________________________ _______________________________
_______________________________

Master Chef Daryl Shular

Cooking With Chefs Around The World

In 2014, Daryl Shular became the first African American to pass the
130-hour; eight-day test known as the Master Chef exam and
secured his name in the culinary history books by earning the
prestigious title of Master Chef. Daryl Shular earned the culinary
industry’s highest honor known as Certified Master Chef (CMA.)
He became one of America’s elite History Makers. Daryl Shular is
a Trailblazer. He will make history again in 2021 with the opening
of the Shular Institute in Atlanta, Georgia. In December 2020, was
honor to feature a Trailblazer, History Maker, Master Chef Daryl
Shular on the cover story of KUOMagazine’s December 2020/
January/February 2021 issue.
Master Chef Shular, pursue a career in the culinary arts because he
was fascinated by watching his mother cook and all the family
traditional meals she learned from her mother. After coming up in
the culinary world he decided to take the master chef exam, and he
was fascinated to know there were only 50 in the world. He became
the second African American chef to be on the US Olympic team.
He was thrilled for the opportunity, and that experience inspired and
encouraged him to become a Certified Master Chef in 2014.
During the years coming up in the industry, he spent some time as an instructor at the local colleges for
several years, and then the director of education at another culinary program with one of the largest in the
country. He saw the writing on the wall during that time, and the disconnect between faculty and students.
Being a coach for the junior competition teams, and a member of the Olympic team, he really loved that
camaraderie and the energy of working together to achieve a goal. That was something he wanted to create a
platform that would allow students to train as athletes, and at a high level, to be exposed to all avenues of the
industry. Master Chef Shular, spent several years doing his research studying companies and the combination
between corporations and the private sector to come up with the Shular Institute. The Shular Institute will be
very unique because it will be a playground for chefs, novice as well as professionals to give them a place to
work in the kitchen that will be open to the community in the form of a restaurant. The restaurant is called
Farmed Kitchen located in Tucker Georgia. This environment will give students the opportunity to come in
and test out their ideas and get feedback from a Certified Master Chef which will be me. In January 2021 he
decided to open the Shular Institute to create a platform, and to create an environment for higher learning so
that students will have education at the highest level.
The SHULAR Institute is a community-based hospitality offering developed to redefine the purpose of food
service and business management through our modern global curriculum and diverse local sustainable culture.
Our Institute will deliver programming made for “The Modern Entrepreneur Chef and Hospitality
Professional.” Master Chef Shular, says when you think of Shular Institute don’t think school think apprenticeship.
Actual side-by-side learning and program development by a Certified Master Chef and an elite group of Chef mentors.
For more information on the Shular Institute, please visit online at www.ShularInstitute.com. Our readers can stay
connected with Master Chef Shular on all his social media platforms (Facebook, Instagram, Twitter & Youtube)
@shularinstitute.
Published December 2021 @KUOMagazine

KUOMagazine.com 18 Official Men & Women of Kulture

Ingrédients: Method:

1 ea. Acorn Squash, Halved and Seeds • Pre-Heat oven to 375 degrees
Removed • Next place the halved acorn squash, carrots, parsnips,
2oz Coconut Oil
1 ea. Carrot, Large Diced ginger, and shallots onto a clean small sheet pan line with
1 ea. Parsnips, Large Diced butchers’ or parchment paper.
2 oz Ginger, Fresh Grated • Once placed onto the pan, drizzle the 2oz of coconut oil
1 ea. Shallot, Sliced onto the squash/vegetable mixture and evenly coat on all
4 ea. Orange, Fresh Juiced and Zest side.
2 ea. Lime, Juice, and Zest • Place squash mixture in the oven and roast unto lightly
½ tsp Cinnamon brown and tender.
¼ tsp Nutmeg • Once mixture has cooked remove from oven and allow to
1 ea. Clove cool for 5-10 mins.
4oz. Honey • Next place mixture into a blender with orange juice, lime
1 cup Coconut Cream juice, cinnamon, clove, honey and coconut cream and
1oz Mint, Fresh and Chopped process until smooth.
Pinch Kosher Salt • Once soup is processed and smooth finish with the fresh
Pinch White Pepper chopped mint, salt, and white pepper.
NOTE: Reheat prior to serving and garnish with root

vegetables and additional coconut cream.

Master Chef Note: Root Vegetables Garnish: Coconut-Lime Cream
• Acorn Squash 4oz Coconut Cream, Sweetened
I like to showcase the vegetables as an • Carrots 1ea Lime Juice and Zest
added textural and visual enhancer, in • Parsnip
this photo the vegetables are shredded • Orange Zest
fine with a grater to form a noodle like • Lime Zest
presentation. The addition of the coconut
cream and roasted acorn squash wedge
make this suitable for any occasion.

2 T Olive Oil Method of Production:
2 each Red Bell pepper, cut into thin strips
1. Place a large saucepan on the stove over medium-high.
2 each Green Bell peppers, cut into strips 2. Once the pan is hot drizzle in olive oil.
1 each Yellow Onion, sliced 3. Next add red and green bell peppers and onion and cook
1 T Kosher salt
2 tsp Black pepper, Cracked over medium high heat until tender about 4 to 5mins.
4. Once the peppers are tender add curry powder and toast
2T Jamaican Curry powder (hot)
4 each Garlic cloves, minced for 2 to 3 mins.
2 T Ginger, Grated
Note: (Make sure to stir often)
6 each Whiting or Snapper (Flaky Fish)
12oz Coconut milk, Sweetened 5. Next add the garlic, grated ginger and cook over low heat
2each Limes, Juiced for 2 to 3 minutes.
1lb Scallions, Fresh Sliced
6. Place fish on top of cooked vegetables then add coconut
Garnish milk over fish and vegetables.

2 each Lime, Wedges 7. Cover and simmer over low heat until fish is tender for
1/3 Bunch Cilantro Leaves, Rough Chopped about 20-30 mins.

White rice, Steamed 9. Adjust seasoning with salt and pepper.
10. Squeeze lime to taste over fish then garnish with

scallions and cilantro.

NOTE: Serve with white rice

KUOMagazine.com 21 Official Men & Women of Kulture

Raw Food Internationally Dr. Aris LaTham, is known around the world for his
Acclaimed Culinary famous Paradise Pie. According to the 2004 and 2012
Edition of the Oxford Encyclopedia of Food and Drinks
Innovator, Health and in America, "The Raw Food movement owes much to
Wellness Influencer Dr. Aris LaTham. “The raw food movement owes
much to Dr. Aris LaTham, a native of Panama, he is
Dr. Aris LaTham, a native of Panama is an considered to be the father of gourmet ethical raw
internationally acclaimed Culinary Innovator, foods cuisine in America. He debut his raw food
creations in 1979, when he started Sunfired Foods, a
Health & Wellness influencer. He is known live food company in Harlem, New York. In the years
around the world as the Godfather of Raw since he has trained thousands of raw food chefs and
Foods, and for his famous Paradise Pie. added innumerable recipes to his repertoire.”
In 2004 and 2012 Edition of Oxford Encyclopedia of
Dr. Aris is self-learned in the Culinary Arts, Food and Drink in America…. Dr. Aris was born in
Food Science, Self-Growth, and Well Being Gatun, Panama Canal Zone. He is a direct descendant
of an African-Caribbean family of Culinary Griots
Disciplines through his personal twelve who has become a world-renowned pioneer in the area
thousand-volume, “non-fictio” research of wholesome foods. His linguistic and culinary inter-
library collection. He is the originator of ests has been shared with many diverse people
throughout Africa, Asia, the Americas, Australia, the
Sunfired Cuisine and Paradise Pies. Caribbean, and Europe.

Dr. Aris, ‘The Sunfired Gourmet,’ has Continues on page 23
been a vegetarian for 50 years and has

eaten Sunfired Cuisine exclusively
for the past 44 years.

KUOMagazine.com 22 Official Men & Women of Kulture

_______________________________ ________________________________
_______________________________ ________________________________
_______________________________ ________________________________

Dr. Aris Latham Raw Food Internationally Acclaimed Culinary Innovator

Cooking With Chefs Around The World

Dr. Aris has is the founder of Sunfired Gourmet, launched multiple
successful restaurants, and consulted for numerous food & beverage
establishments, trained and mentored thousands of Sunfired RA
Food chefs globally. The Sunfired Gourmet has been featured in
multiple publications and magazines, he has designed vibrant
Sunfired Gourmet experiences for an extensive list of celebrity
clients and international dignitaries. Dr. Aris is currently teaching an
international array of chefs and Sunfired Gourmet enthusiasts, con-
sulting for top fortune restaurants and brands, applying his expertise
to innovative food product development, filming for SunfiredTV,
and hosting in-person retreats at Rio Piedra Organic Farm in Panama
City. At 74, Dr. Aris is actively embodying his motto: “It Is Not The
Food In Your Life, But The Life In Your Food That Nourishes!”

KUOM: Most people hear the name Raw Food, and they
have different concepts of the word Raw Food. Can you explain to
our readers, what is Raw Food? You also have a famous quote "It's
not the food in your life but the life in your food." Can you also explain this quote? I’m not a big fan of
the word Raw. Because there is nothing raw about the food that we consume. It is perfectly cooked by the sun.
Hence its Sunfired Foods for me. When I got started with this lifestyle over 40 years ago there were 3 terms
used primarily: raw foods, living food and unfired foods. I didn’t want to put the food in a light that could be
associated with raw meat. The word living food could be used to describe live crabs or other animals.
However, the true intent of the word living food referred to the sprouting process and sprout eaters. Once you
take a seed or grain and activate it becomes a living food no longer in its dormant state. The next word associ-
ated was unfired food. But why use the negative connotation “un” when there is nothing undone about the
food. So, I add the S which created Sunfired Foods which best describes the beautiful food. I think it’s an in-
sult to call such a great cuisine cooked by the sun Raw. Because Raw has the connotation that something else
needs to be done to the food when truly the food is already perfected by the Sun. You cannot extract life from
death. When you cook food you kill it. You should eat food with life in order to enhance your life and grow. If
you cook a carrot and plant it will not grow. By that same logic, how can we cook a carrot and expect our-
selves to grow to our fullest potential? We cannot derive life from death. When you eat dead food you need
more volume to get less value. Dead foods are empty calories. When eating living foods, you can eat less but
maximize your nutritional value. For example, with micro greens. Micro greens such as micro kale, micro-
Cilantro, Micro Broccoli, it’s like consuming the stem cells of the plant. The micro greens have 40x more
nutrition than the mature greens. It’s not the volume of food in your life but the life your food that actually
nourishes. So, we should consume more foods dense in nutritional value or life.

KUOM: We have a photo of you on the cover of KUOMagazine with the coconut as the crown on top of
your head. From your studies can you explain to our readers why coconut water is the best water to
drink? Fresh Coconut water is the best water to drink because the higher the food grows the more vitality is in
it since the plant grows up to reach the Sun. There are two forces that affect food growth, the gravitational pull
of the earth and the cosmic pull of the sun. The coconut tree can be a hundred feet tall with roots that are 100
feet below the earth. They act as tentacles or hoses that tap into underground springs. The earth shoots up wa-
ter through the tree while the Sun showers the plants with light and the magnetic pull of the earth, Mother
Earth magnetically grips the tree. The water is packed hermitically sealed just like mother’s breast milk for
human consumption.

Continues on page 24

KUOMagazine.com 23 Official Men & Women of Kulture

Our conversation continues with Dr. Aris LaTham
The young coconut or water coconut when punctured is 100% pure spring water but filled with micro and trace
minerals that regular water does not contain. Coconut water is the highest grown food on the planet, and it has
more electrolytes than any other food on the planet in its natural state. All of our water should come from a
plant source. And for that reason, for over 40 years, I have not drank water as people know it only coconut
water and water that comes from plants, watermelon juice, pineapple juice, Orange juice etc. Regular water
only hydrates but does not contain the minerals, vitamins, electricity, and life that comes from plants.
KUOM: You teach your students how to use their palate to defend their health. Can you explain that
concept? The palate is the gateway to your health. Once your palate has been paralyzed by flavor a major self-
defense barrier has been removed. You’ll eat things that are not meant to be food but since they bring comfort,
joy, and pleasure you're hooked. Processed food contains 10% fillers not included in the label, which can be
anything dust, toenails, feces you name it! We want an active palate that still has its 365 taste buds active. We
paralyze our taste buds with the combination of salt, sugar, and fats. Which makes it possible for us to eat food-
less foods. Your food should be pleasing to the taste bud but not in the way that convinces you to eat harmful
food.
KUOM: What words of wisdom would you like to share with our readers? Your body is the only thing you
own. Defend it, protect it and make sure you do not murder it. Invest in it with foods that won’t challenge it by
keeping it busy by processing foods only to have to eliminate it later without much nutritional value. Know thy
self. Know the body and be conscious what we put into it because what we eat today walks and talks for us
tomorrow. Protect our lives by safeguarding what we put in our body, so we do not destroy it in the name of
pleasure, habit, greed or even wealth.
Motto: “I love living in an expensive body”
When it come to the Food Science, Dr. Aris share his insights on the following below:
• Explore the history of the human diet and why a frugivorous diet is best for human consumption.
• Only consuming plant-filtered water. Coconut water reigns supreme.
• The importance of living a Sunfired Life without relapsing.
• Benefits of fasting weekly, lunar, and seasonal schedule to assure ultimate holistic health.
• Foods to protect the womb and preserve the functionality of the female reproductive system.
• Foods to protect the prostrate and preserve the functionality of the male reproductive system.
• Train your body to eat in alignment with the wisdom of your life’s cycles and individualized needs.
• Explore the archive of Sunfired recipes and ingredient-specific science.

Dr. LaTham Sunfired Juice Press Bags are available now online
at www.sunfired.com for only $9.99. Let’s press the sunshine out
of our foods, all of the life, that’s what you’ve been eating.
Our reader can stay connected with Dr. LaTham on all his social
media platforms below:

Written Vegan Chef Sandi Morais
Biography by Dr. Aris LaTham
Email: @[email protected]
Facebook: @sunfiredculinaryinstitute or @ARISLATHAM
Instagram: https://www.instagram.com/aris_latham
Website: https://www.sunfired.com

KUOMagazine.com 24 Official Men & Women of Kulture



1 cup pecans
1 cup sunflower seeds
1 cup almonds
1 whole cacao pod
1 tbsp organic cacao
powder
9 whole pitted dates
½ cup coconut water
2 large mangos

• Soak pecans, sunflower seeds, and almonds for 12 hours, drain and
rinse.

• Add pre-soaked pecans, sunflower seeds, and almonds to a food processor with
an “S” shaped blade. Grind until smooth and remove to a separate bowl.

• Add the fruit from 1 cacao pod, 1 tbsp of organic cacao powder, 9 whole pitted
dates and ½ cup of coconut water to the food processor. Blend until smooth.

• Add ½ cup of “fudge” mixture to the ground pecans, sunflower seeds, and
almonds. Mix well to form dough.

• Add ½ tsp of cinnamon to the remaining fudge blend. Grind in the food
processor.

• Lubricate 9 inch clear glass pie dish with a drop of olive oil.
• Form the pie dough into a ball and press into the pie dish evenly.
• Dehydrate pie crust at 125 degrees for 6 hours or bake at 275 degrees for 30

minutes.
• Peel the skin from 2 large mangos. Slice mango into ¼ inch slices. Layer mango

slices in pie shell and fan in a spiral until entire bottom is covered evenly spread
fudge over mangos. Garnish with fresh berries and serve.
• If you do not have access to cacao pods, then use 1/2 cup of cocoa nibs and 1

BENEFITS OF THE COCOA BEAN

The cocoa bean or simply cocoa, also called the cacao bean or cacao, is the dried and
fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter
can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods
including tejate, an indigenous Mexican drink that also includes maize. Raw cacao
powder contains more than 300 different chemical compounds (Mercola, 2015).
Among the most beneficial of these compounds are antioxidants are a class of mole-
cules that sweep through your cells, mopping up damage created by free radicals. Get-
ting enough antioxidants may reduce your risk of certain forms of cancer or age-
related eye diseases (Harvard T.H. Chan school of Public Health, 2015). Some evidence also suggests that raw cacao may
contain compounds that can lower stress levels and promote better mood (Mercola, 2015).

KUOMagazine.com 26 Official Men & Women of Kulture

Ahnksgiving Feast celebrating @tassilimaat from @tassilisraw located in the Historic West End District of
Atlanta! Thank you @richardshabazz for the phenomenal documentary screening! Visit online at
http://www.thetruerawreality.com Checkout SunfiredTV on www.Sunfired.com for recipe videos! Boost you
culinary repertoire today!

KUOMagazine.com Dr. LaTham, ‘The Sunfired Gourmet,” has been a vegetarian for
49 years and has eaten Sunfired Foods exclusively for the past
43 years. Dr. LaThan was voted one of the top vegetarian chefs
in the USA by Vegetarian Times Magazine. Dr. Aris Latham is
known for his famous Paradise Pies around the world, and
making a juice feast Sunfired.
Photo & Recipe Credit: Dr. Aris LaTham

27 Official Men & Women of Kulture

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KUOMagazine.com 29 Official Men & Women of Kulture

_______________________________ _______________________________
_______________________________ _______________________________
_______________________________

Master Chef Daryl Shular

Cooking With Chefs Around The World

Chef Chris H. De La Rosa (born Trinidadian), now resides in
Hamilton, Ontario with my gorgeous daughters Kieana, Tehya,
India and handsome son Zyair. Chef La Rosa say cooking is a
passion and though he has no formal training he can boast that
he was influenced by people who have a few hundred years
worth of experience under their collective belts.
As a typical Trinbagonian he loves a good fete (party), liming
(hanging out) with friends, ole talk, parang and pan, can take
and give jokes, dependable, will try just about anything, family
is very important to him and he was told that he can be very
intimidating since he doesn’t smile much! Chef La Rosa also
mentions BTW, I’m just as comfortable in the jungle as he’s in
any metropolitan city, but if he could retire today it would be
close to the beach where he would sail, surf, scuba, fish and just
chill.
CaribbeanPot.com came about in the spring of 2009 and the very fist recipe/post he made on March 24. A
combination of things saw the birth of this recipe portal… CaribbeanPot.com and no, there’s NO reference to
“pot” the feel-good bush. This is all about food and the culinary culture of the Caribbean. Although his roots
are in Trinidad and Tobago and part of my focus lies there, his goal is to feature recipes from all the beautiful
islands which make up the Caribbean.
Chef La Rosa says he hates the fact that T&T cuisine are not as documented (cookbooks, etc) as so many
other cultures globally and that most people outside the Caribbean are deprived of the knowledge of hundreds
of years of our cooking traditions. He wanted his children to learn how to cook the food he grew up on and to
be able to share that knowledge with their children (hopefully I get to be relieved of being the designated cook
in the house). But since he learned with the “dash or this and a little of that” method (no real measurements)
he knew he had to not only document things for them specifically, but to provide pictures to aid in the cooking
process. With over 17 years of online working experience and his love for cooking . . . this was about to be his
new hobby. Chef La Rosa learned from his mom and dad in the kitchen, as well as his grandmothers (Julia 99
years old and Christina who died at the young age of 104) and his aunt Victoria who he lived with when he
first moved to Canada . . . he just had to pass that knowledge on. Special mention to his uncle B whose
mastery of the “bush cook” was passed on to him as well. For this who may be tired of turkey during the
holidays, and is a fish lover, Chef La Rosa shares his Steamed Jerk Fish With Plantain, and Fire Roasted Beets
& Carrots recipe in this issue. You can see all his recipes and purchase his cookbook online at
www.CaribbeanPot.com. Following Caribbean Pot on (Facebook, Instagram, Twitter, and Youtube online at
@caribbeanpot

KUOMagazine.com 30 Official Men & Women of Kulture

STEAMED JERK

FISH

Ingredients:

1 fish (about 1 lb)
2 tablespoon olive oil
1 tablespoon jerk marinade
1/2 teaspoon salt
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 scallion
1 ripe plantain
1 lemon (to wash the fish and to top the steamed fish)

NOTE: I used a Porgy fish, but any of your fav fish will work.. I do recommend something with a mild flavor
so the Jerk marinade shines though. If doing this recipe gluten free, please ensure that the jerk marinade you
use is gluten free to meet with your gluten free dietary requirements. I used a scotch bonnet pepper for
additional heat, it’s optional or you can use a spicy pepper you like or can source. A habanero pepper is a
great option, with it’s fruity type of heat!

Recipe Continues on page 30

KUOMagazine.com 31 Official Men & Women of Kulture

DIRECTIONS:

1. Trim the ends off the plantain and discard. Then cut into 3 pieces (about 2 1/2 – 3 inches long). Using a
pairing knife, run a cut (thickness of the skin) across the length of each piece. This will make it much easier
to peel when your done steaming and it’s cool to touch.

2. Trim the ends off the plantain and discard. Then cut into 3 pieces (about 2 1/2 – 3 inches long). Using a
pairing knife, run a cut (thickness of the skin) across the length of each piece. This will make it much easier
to peel when your done steaming and it’s cool to touch.

3. In a bowl, place the olive oil and the store bought (or homemade jerk marinade) jerk marinade.. that’s
it! Mix.

4. Salt and pepper the fish, then coat the fish with the marinade, including the belly cavity and into those cuts
we made earlier.

5. Salt and pepper the fish, then coat the fish with the marinade, including the belly cavity and into those cuts
we made earlier.
6. Basically all you do is place some water into your wok, bring to a boil, reduce to a simmer and place the
steamer basket on top of it.
7. If you wanted you can place sweet potatoes, broccoli or basically any vegetable in another basket above (or
below) this one.
8. Depending on the size of your fish, it can take between 20 and 30 minutes to cook. Be careful when opening
the steamer basket or risk getting burn with that steam.
9. As you remove it off the heat, hit the fish with some lemon juice (remaining 1/2 lemon) to brighten it up
further.
You can watch a step-by-step tip video on Youtube @caribbeanpot and follow along with Chef La Rosa if
you don’t own a bamboo steamer basket as he used.
NOTE: Simple, quick and TASTY! The flavors of the jerk and the fish itself will shine though. Toss in some
sweet potato and along with that plantain, you’ll have a boss meal yea. Drop me your comments below, tag me
on Instagram @caribbeanpot and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot,
100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook

Trim End of Plantain Place in bowl & Olive Oil Salt & Pepper Fish Steam in basket on top of
& coat with stove
KUOMagazine.com marinade

32 Official Men & Women of Kulture

Ingredients: Place everything into a roasting pan and drizzle on the olive
oil.
2-3 lbs beets Then hit it with the sea salt, black pepper, thyme, grated
2 lbs carrots ginger, lemon juice and garlic. Give it a good mix to coat the
2-4 large cloves garlic (sliced) carrots and beets.
3 tablespoon olive oil Then hit it with the sea salt, black pepper, thyme, grated
1/2 lemon (juice) ginger, lemon juice and garlic. Give it a good mix to coat the
1/2 teaspoon sea salt (adjust) carrots and beets.
1/2 teaspoon black pepper After 30 minutes (1 hr. total cook time) after removing the
5-7 sprigs thyme lid (foil), they should be full cooked (poke with a pairing
1 tablespoon chopped parsley knife to make sure there’s no resistance). Toss in the parsley
3/4 teaspoon grated ginger and get ready to serve.
Note: If doing this recipe gluten free, please While I didn’t learn to make this in the Caribbean, it’s very
go through the entire list of ingredients to much made and enjoyed in our Caribbean household in
make sure they meet with your specific Canada. AND enjoyed when I prepare it for family and
gluten free dietary needs. I’m roasting these friends when we visit the Caribbean, since beets are grown
beets on my propane grill, but it can be and marketed locally now.
done on a charcoal or wood grill or done Both the beets and carrots will take on that natural sweetness
just as easily in your indoor (kitchen) oven. as they roast, but if you wanted you may add some honey or
pure maple syrup for that extra loveliness. Drop me your
Directions: comments below, tag me on Instagram @caribbeanpot and
don’t forget you can now get my cookbook – The Vibrant
I used a medley of carrots (colors), which I Caribbean Pot, 100 Traditional And Fusion Reci-
peeled with a potato peeler or you can pes @ CaribbeanPot.com/CookBook/
scrape them with a knife. The beets were NOTE: You can watch a step-by-step video on Youtube
red and yellow or orange beets (color)… @caribbeanpot and follow along with Chef La Rosa.
peel with a pairing knife and cut into 1/4s.
Give everything a wash and drain.

Important: When peeling the red beets

it will bleed though onto your hand and fin-
ger, so do wear gloves. The small beets I
cut into 1/2.

KUOMagazine.com 33 Official Men & Women of Kulture

_______________________________ _______________________________
_______________________________ _______________________________
_______________________________ _______________________________

Celebrity Vegan Chef Sandi Morais

Cooking With Chefs Around The World

Jamaican-born Sandi Morais, is passionate about promoting healthy
living. She is the author of Vegan Recipe for Life cook book. She is
a graduate from Florida International University, and she also
attended Le Cordon Bleu College of Culinary Arts. Sandi studied
Food Styling with Chef Johnny Rivers, former Disney's Executive
Chef, and she also studied with Dr. Aris LaTham, Father of
Gourmet Raw Living Food Cuisine. Chef Sandi is a certified
ServSafe Food Protection Manager through the National Restaurant
Association. She is the Brand Ambassador for Stifinefood Italian
Vegan Products. Sandi was the VIP Chef for the 2018 Orlando
Vegan Festival.
Chef Sandi has prepared some of her tasty meals for various
celebrities. She participated in cooking demonstrations at
the Jamaican Jerk Festival in Fort Lauderdale, Florida, Taste of
Haiti Food Festival, the Tupperware and Central Florida
Fair. She taught cooking classes at Mt. Sinai Seventh-Day
Adventist Church, Health by Design USA Community Outreach
Program and St Luke's Church Outreach program. Chef Sandi has
been featured in various magazines. She was the cover story for the
January 2020 issue of Karibbean Under One Magazine
(KUOMagazine.com).
If you would like to register for one of Chef Sandi’s cooking classes or catering services, please call (786)
797-1725. Our readers can stay connected to Chef Sandi on her website and social media platforms listed
below.
Facebook: @chefsandivegancooking
Instagram: @sandi_vegancooking
Published December 2021 @KUOMagazine.com

Vegantune Up Cafe
P.O Box 2044

Windermere, Fl. 34786
Phone: (786) 797-1728
Website: www.vegantuneupcafe.com

KUOMagazine.com 34 Official Men & Women of Kulture

A inspired Jamaican Pastry

Coconut
Gizzada

Tart

(No Bake)

Coconut Gizzada Tart: Is a traditional Jamaican pastry that I always enjoyed as a snack

when I was growing up in Jamaica. It is also known as pinch-me-round because of the pinched
crust. When I became a Vegan and also gluten-free, I could no longer enjoy my favorite baked
Gizzada because the Gizzada was made with flour, butter and sugar. I wanted to enjoy my favorite
childhood snack so I decided to create a No Bake Vegan style Coconut Gizzada Tart by substituting
healthier ingredients. I made the crust with almond, walnuts and coconut as a substitute for the
flour. I included the traditional spices such as vanilla, nutmeg and cinnamon to spice up the crust,
and dates as the sweetener instead of sugar. I made the filling for the Gizzada with coconut cream
instead of butter. I was very happy that I was able to recreate one of my favorite childhood snacks
to fit into my vegan lifestyle. This is a simple tasty healthy Gizzada Tart recipe that you can make
and Snack It Up for the holidays.

SERVES: 2 METHOD:
Prep Time: 10 minutes
Total Time: 30 minutes Add walnuts, almonds and shredded coconut to your food proces-
CRUST sor and blend to a meal texture. Add cinnamon, nutmeg, vanilla
1/2 cup raw unsalted almonds and blend again.
1/2 cup raw unsalted walnuts Add dates and blend until mixture begins to form a
3 tablespoons unsweetened shredded dough. Scrape the dough into a bowl. Add a piece of parchment
coconut paper to a 5 inch tart mold. Scrape the dough into the tart
1/2 cup pitted dates mold. Use a spatula and press the dough firmly into the mold.
1/2 teaspoon nutmeg Put the Gizzada into the freezer to set for 20 minutes. Remove the
1/2 teaspoon vanilla extract Gizzada from the freezer and put it into the regular part of the
1/2 teaspoon cinnamon fridge. Add topping when ready to serve.
For more tasty healthy recipes and to order my Vegan Recipe for
TOPPING Life Cook Book for only $29.95 (Includes S&H), visit online at
www.vegantuneupcafe.com.
4 tablespoons unsweetened shredded Recipes by Celebrity Vegan Chef Sandi Morais
coconut KUOMagazine’s Wellness Chefs / Snack It Up Journalist
2 tablespoons coconut cream Facebook: https://www.facebook.com/chefsandivegancooking
1 tablespoon maple syrup Instagram: https://www.instagram.com/sandi_vegancooking
1/4 teaspoon nutmeg Photo credit: VeganTuneupCafe.com
(Mix ingredients together in a bowl)
35 Official Men & Women of Kulture
KUOMagazine.com

Quinoa Rice & Peas (Jamaica

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2

Ingredients:
1 cup coconut milk (8oz)
1/2 cup quinoa
3 sprigs fresh thyme
1 can Aduki Beans
1 small garlic clove (chopped)
1 scallion stalk (chopped)
1 scotch bonnet pepper (optional)
Sea Salt

Method:

Step 1. Put coconut milk into a pot. Add scallion, garlic,
pepper, and thyme. Add sea salt. Mix together.

Step 2. Open the can of beans and drain off the water. Add
2 cups of Aduki beans to the pot.

Step 3. Wash and strain quinoa. Add quinoa to the
pot. Mix together. Once the coconut milk begins to boil,
cover the pot, and turn the stove on low. Cook for 30
minutes. (If you add the pepper, don't let it burst into the
pot.) Once the quinoa is cooked, use a fork, and fluff the
quinoa.
Note: (You can add sauté veggies to the quinoa rice and
peas.)

an Style) & Curry Bean Bowl

Serves: 2 Curry Coconut Bean
Prep Time: 10 minutes Sauce
Cook Time: 20-30 minutes
2 cups garbanzo beans (cooked)
Ingredients: Quinoa recipe 1 1/2 tablespoons coconut oil
2 garlic cloves (chopped)
1/2 cup quinoa 2 tablespoons red pepper
1 cup water (chopped)
1 veggie bouillon 1 teaspoon turmeric powder
1 teaspoon olive oil 1/2 teaspoon cumin powder
1 small garlic clove (chopped) 1/2 teaspoon coriander powder
3 tablespoons coconut cream
Salad 1/2 cup water
Sea salt
3 cups baby kale or spinach
1 cup shredded carrot
1/2 cup grape tomatoes
1/2 cup dried cranberries

Method:

Step 1. Wash the quinoa. Use a fine mesh strainer and drain off the
water. Put the water into a pot and add the quinoa to the water. Add
olive oil, veggie bouillon, garlic and sea salt. Bring the water to a
boil. Cover the pot and turn the stove on low. Allow the quinoa to
cook for 20-25 minutes.

Curry Coconut Bean Sauce:

Step 2. Add coconut oil to saucepan. Once the oil is slightly hot add
garlic and peppers. Sauté for a few seconds; then add turmeric,
coriander and cumin. Sauté for a few seconds. Add water and coco-
nut cream. Mix together and allow the sauce to get thick. Add
garbanzo beans to the sauce and mix together. Salt to taste. If the
sauce is too thick add a little more water.
Step 3. Put quinoa into a bowl. Add baby kale, or spinach. Add
tomatoes, shredded carrot and dried cranberries. Add curry bean
sauce to the bowl.

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