What a weekend! Racing and Vegan Street Fest

Have you ever experienced a weekend where all your favorite activities align perfectly? That was exactly how this weekend unfolded for me. On Saturday, my husband and our friends participated in a 5K in Fort Myers organized by Elite Events. In the picture, I'm on the left, my husband is in the center, and my friend Kristine is on the right.

If you're considering participating in a race, I strongly suggest exploring those organized by Elite Events. They truly excel in their efforts. The T-shirts are fantastic, and you always receive a medal at the finish. I was delighted to finish 4th in my age category, even though I ran at a slower pace to accompany my husband, who hasn't been running as frequently recently.

Feeling good after finishing 4th in my age group!

Elite Events offers a user-friendly app that allows you to check your own stats and those of other runners in the race. Here are my stats. I might have secured 2nd or 3rd place if I had pushed harder.

Not bad for not pushing and not really training very hard!

On Sunday, I volunteered at the Vegan Street Fest in Cape Coral. The event featured incredible presenters, a wide variety of delicious food, and I was in lending a hand at the cooking demonstration. It was an enjoyable experience, and the weather was absolutely gorgeous!

Dr. Kahleava discussed ways to enhance your diet to improve metabolism. The presentation was quite fascinating. Although I was volunteering and couldn't attend all the talks, the subjects covered included nutrition, brain health, and utilizing your kitchen to treat chronic illnesses.

Dr. Hana Kahleava, MD, PhD, MBA

I had the opportunity to assist Chef Justin Connerty in preparing his innovative Sous Vide "Vegan" Corned Beef, paired with a delicate Carrot Mousse on homemade raisin sourdough bread. This culinary experience allowed me to witness the meticulous techniques of a professional chef. As Chef Connerty seasoned the plant-based corned beef (which was actually red cabbage!), he ensured every bite was rich and savory. The sous vide method, which involves vacuum-sealing and slow cooking, guaranteed a tender texture and melded flavors. While the "corned beef" cooked, Chef Connerty expertly blended cooked carrots with coconut cream and spices to create a smooth Carrot Mousse, providing a delightful contrast to the hearty vegan "meat".

Chef Justin Connerty making Sous Vide Vegan Corned Beef with Carrot Mousse

Following my volunteer shift, my husband and I enjoyed the sights, sounds, and FOOD at the event. I even sampled buffalo 'chicken' bites made from mushrooms, even though I typically dislike mushrooms, but these were so tasty that I would have gone back for more!

It was a fun day filled with excitement and memorable experiences! I met many great people, each with unique stories, I think I even came away with a few new friends. The vibrant atmosphere fostered a sense of community. I also enjoyed the amazing vegan food that was creatively prepared, showcasing the richness of plant-based cuisine. Each dish was a delightful surprise, bursting with flavor. I explored various vendors offering handmade crafts and organic skincare items, discovering treasures I couldn't resist. If you get the chance next year, I wholeheartedly encourage you to attend. It's an event that satisfies your taste buds and connects you with like-minded individuals who are passionate about sustainability and plant-based lifestyles.