Explore nutrient dense powders with Nic Omundo
Nic Omundo
Nairobi, Kenya
Universal Kitchen: Group 1 (2 pm in Nairobi)
Topic: Deep Dive: A pathway to nutrient density, food-waste reduction, and environmental reclamation
The Story Behind the Dish
We are living at a time when we have an ironic double-edged paradox: on one hand, millions of people sleep hungry every day and millions more do not have enough to eat. On the other hand, billions of tonnes of food are wasted and are not consumed. Wastage occurs at different stages in the value-chain: production, harvest, value addition, and processing, storage, retail, and consumption. Wastage occurs in farms, markets, hotels/restaurants, and households. This forms the basis and premise of my class. What if we dried and powdered millions of tonnes of food items that would go to waste anyway and put that food to good and efficient use? Am not talking about new technology here but what I am saying is that either through policy or a breakdown in our systems this idea has not been widely adopted to increase nutrient density, mitigate world hunger and food waste. The advantages are immense and it is those I wish to talk about whilst highlighting how they can be creatively incorporated into different meals.
What you’ll need!
Dehydrator (optional)
Freeze dryer (optional)
Food processor, blender, or spice blend mixer (optional)
The idea for me here is for the class to listen in, take notes if they wish but most importantly go back and try to implement what they learn. Not so much doing along with me.
About Nic Omundo
I am a vegan and an exclusive vegan chef with a major focus on using food as a powerful tool to solve some of humanity's biggest problems.
I believe that food has the same agency to heal us as it does to make us sick. As such, I only eat and cook plant-based foods for two main reasons. First, that we may take back and be in control of our health, and second, that we may sustainably enjoy this one planet that we call home. I advocate for sustainable food systems and responsible usage of consumption of food given that agricultural production is the number one cause of the climate crisis.
I am convinced that veganism is not about being rich, fancy, sophisticated, complicated, or privileged. Veganism is about combining everyday food items (with the exception of any animal or dairy products) in new and exciting ways to come up with something sweet, delicious, savory, and most importantly nutrient-dense.