Don’t just survive, thrive on a plant-based diet, with the help of vegan catering and coaching from raw vegan specialist, Organic Alex – with bonus exclusive recipe!
Born in Suffolk and educated in Colchester and Ipswich, Alex Cave returned from a life in London to our town 17 years ago. With an interest in healthy living he began running an organic wholefood shop and his customers soon nicknamed him ‘Organic Alex’. When he qualified as an Integrative Nutrition Health Coach at the end of 2015 it seemed like the perfect moniker for his new vegan catering and coaching business.
Organic Alex now caters at fairs, festivals and private parties and organises their own events. All the products and catering is vegan and gluten free. Alex also runs workshops and classes demonstrating raw food preparation, coaches clients who want to make lasting and significant improvements to their health and runs a vegan bed and breakfast! And if that wasn’t enough, Alex is organising the upcoming Summer Solstice Festival at Colchester Arts Centre on June 21st, with an exciting line up of musicians and performers, as well as a three-course vegan buffet.
Alex feels he is well placed to help people who are transitioning to a plant-based diet and not just survive, but thrive on it! His specialism is raw veganism, but Alex is enthusiastic about coaching people on all types of vegan diet, vegetarians, and those looking to simply cut down on their meat consumption. A book, containing recipes, tips and a look at how our food ends up on our plates is also in the pipeline! (Read on for an exclusive recipe to whet your appetite!)
You can find Alex at the monthly Bazaar at the Minories, vegan fairs and other local markets. He also hosts a monthly night at Decouverte in Sir Isaacs Walk (featuring later in the week) where he prepares a three-course set menu of raw vegan food. The next event is a Raw Italian night on April 25th – all details in our events listings.
As one might expect Alex enjoys immersing himself in nature and learning more about plants and their uses. He grows herbs, vegetables and super-hot chillies to use in his cooking, and he’s delighted to be able to buy wild food products, such as preserves made from medlars, wild cherries in chocolate and birch sap water, in Wild-light at the top of Queen Street. (Yes, yes, don’t worry, we know what you’re thinking – we’ll be checking them out asap and will blog them when we do!)
Currently one of Alex’s most popular products is a ginger and turmeric immune tonic, which, he says, is a potent anti-inflammatory, cancer fighting and immune system boosting drink. A 250ml bottle will last 1-2 weeks and usually costs £8, but Alex is offering an exclusive £1 off per bottle to Colchester Life Discount Card holders. Organic Alex’s contact details are all in our directory.
Organic Alex’s Lentil & Olive Burgers Recipe:
Puy Lentils 1 cup
Sweet Potatoes 2 medium
Onions 1 medium red, 1 medium yellow
Black Olives, de-stoned 80g
Sundried Tomatoes 8
Garlic 2 cloves
Salt 1/2 tsp
Fresh herbs to taste
Boil lentils until tender, drain and set aside.
Bake the sweet potatoes in their skins until they're really soft. They should be quite sticky and starting to ooze. Allow to cool for a while then scoop out the flesh from their skins. Place in a food processor.
Dice the onions and fry in a little olive oil until softened and almost translucent. Add to the sweet potatoes.
Roughly chop the sundried tomatoes, peel the garlic and add to the food processor, along with half of the lentils. Blitz to form a rough mixture, then add the remaining lentils and continue to process. The idea is to make a mixture which still has some texture to it, not completely smooth. Add a little salt also, depending on how salty the olives are. Add fresh or dried herbs of your choice, such as parsley, basil or oregano.
Finely chop the olives and stir into the rest of the burger mix. Using your hands, form into 4 to 6 large burgers, or around 24 mini burgers.
Bake on a lightly oiled baking tray at 190 degrees Celsius for 30-40 minutes until brown and crispy on the outside.