Vendée: cooked raw all year round

Vendée: cooked raw all year round

At the age of 43, Céline Sellier founded her small business Tout crue and offers culinary workshops in the field of raw cuisine. ©Lucile AKRICH

After fifteen years spent as an executive in public administration, Céline Sellier wanted to change everything.

The richness of the rhythm of life awareness, the desire for independence az freedom : for all these reasons a 360° turn has taken place.

“I also had a health problem that kept me undergoing more and more tests at the hospital. »

For a moment I thought about how to take into account his body, his rhythm, his needs and reevaluate my diet to improve.

Céline Sellier, founder of Tout crue

“When Gruyère pasta is on the table”

This very personal approach leads him to naturopathyand in this discipline, raw foods.

Today I eat raw fruits and vegetables all year round.

Celine Sellier

Céline didn’t get there overnight.

It worked the entire inquiry process and above all a lot of reading, testing and experimenting before you do a whole way of life.

Moreover, the philosophy of this mother of three children he is not unanimous at home. “My two teenage girls, ages 13 and 15, don’t eat like me! And with Gruyère pasta on the table, it’s hard to match my raw food diet for my 4-year-old son! the young woman smiled.

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So not sectarian. But she is decisive in her choice.

Raw cooking workshops

After a three-year hiatus, Yonnaise arrived in 2015 Vendee through conversion he created his micro business at the beginning of the year: All raw.

She offers culinary workshops learn to cook raw, but also services small catering for associations or individuals.

And finish in parallel naturopath training.

Find vitality

Céline cooked carrot tabbouleh with parsley, mint, raisins and sprouted pistachios on the living room table that day; tagine-style lacto-fermented vegetables; mango cream with sunflower seeds and dehydrated coconut cake, coconut milk, shia seeds, dehydrated buckwheat and spirulina.

All covered in vegetable juice.

No more starches and meat, “it’s full of toxins,” he says.

In this vegetarian diet and quite radical, it is “curiosity, creativity and a taste for flavors and textures” that led Céline to create her own recipes.

He is looking for taste originality, but also well-being, “better digestion” and “rediscovered vitality of body and mind”. »

“He’s having a stroke after lunch with this food! she promises.

“I know it’s unusual and not everyone is ready for this diet, he admits, but I find it very creative and above all very good. »

Crusine workshops on October 2nd and 6th (daily crusine), November 11th and 17th (world crusine) and December 11th and 15th (raw pastry) at La Smala restaurant in La Roche-sur-Yon. Sunday from 3:30 to 5:30 p.m. and Thursday from 6:00 to 8:00 p.m. This flood on the Facebook page or on 06 84 42 50 53, [email protected]

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