Mylene Vinluan Dolonius is a plant-based chef who pursued her culinary studies on the fundamentals of raw plant-based cookery in Thailand. She is also the founder of Plantmaed Academy, the country’s first plant-based culinary studio.

In the past decade, she has dedicated herself to promoting the benefits of plant-based cooking. Since the inception of her culinary school, the raw food instructor has successfully taught over 500 chefs who by now are equipped to prepare plant-based food, or at least incorporate plant-based dishes in their daily menus.

She is also a trainer for the Department of Health, where she educates medical practitioners on the healing properties of raw plant-based food.

Dolonius’ passion to spread wellness through nutrition has brought her recognition and won her numerous accolades.

She is proud of the courses and programs she designed. What she imparts to her students goes beyond the basics of preparing delicious raw vegan meals; it’s a journey beyond the kitchen that becomes a way of being, a way of life.

“I am not here to convince anyone to stop eating meat,” said Dolonius. All she yearns for is to be heard, and for people to know the many advantages that eating raw brings.

Raw plant-based chef Mylene Vinluan-Dolonius —CONTRIBUTED PHOTOS

Overall health

Raw plant-based food advocates are assured of vibrant health. Raw vegan cuisine, according to Dolonius, is abundant in vitamins, minerals, and enzymes that promote overall health and well-being. By consuming nutrient-dense, plant-based foods in their raw state, you can experience increased energy levels, improved digestion, and enhanced immunity.

She herself has benefited from the healing powers of plant-based food. When she was 44, her frequent bleeding caused by cervical cysts stopped. She attributed this to the food that she prepared and ate for 30 days while attending a raw food, plant-based course at Matthew Kenny’s vegan culinary academy in the US.

Kamote Tops Cheesecake

Diagnosed a little short of stage 1, Dolonius was due for a biopsy. In the span of a month, however, what was found simply vanished. Her healing was a gift that kept giving. Her other health issues such as acid reflux, hyperacidity, early-onset rheumatism, vertigo, and even depression from weight gain all slowly disappeared. The lady, who was once a size 8, now wears XS!

That’s how she was inspired to further explore the world of plant-based culinary education. Her desire to learn more brought her to the Sayuri Healing Academy in Bali, Indonesia, and to pursue further studies in plant-based nutrition in the United States.

Dolonius debunks the myth that preparing raw plant-based food is difficult. “No, it isn’t! If can do it, so can you,” she said. “I was in the entertainment industry as a producer for 20 years, and suddenly I woke up, and now, I am a happy vegan chef.”

Coconut Squid

Culinary pursuit

Plant-based food is far from boring. Raw food is a refined culinary pursuit. It requires dedication to transform the highest quality of vegetables using simple techniques to extract exquisite flavors, while preserving the essential nutrients and enzymes.

Equally challenging is complementing a prepared dish with nuts, seeds, seaweeds, sprouts, and fruits. Properly done, it gives the food multiple layers of flavors, textures, and tastes while increasing its health benefits.

Radish Noodles

Dolonius pointed out that adopting a raw vegan lifestyle is beneficial not only for one’s health but also for the planet. “By reducing your carbon footprint and supporting a sustainable food system, you contribute to a greener and more eco-friendly future.”

To date, Dolonius has 2,500 pending inquiries for her cooking lessons, and multiple collaborations locally and internationally. A host of plant-based nutrition programs is also due to launch later this year.

Like the vegetables she cooks, the future of this plant-based vegan chef is bright and sunny.

Potato Ceviche

Chef Mye’s Patola Ceviche

  • 2 c patola or sponge gourd (peeled and diced)
  • 1 c uong or banana mushroom (minced)
  • 1/2 c singkamas (minced)
  • 1/4 c lasona (local onion), sliced into rings
  • 1 c tomatoes, peeled, seeded, and diced
  • 2 Tbsp kamias, minced
  • ½ almost ripe mango, diced

Sauce:

  • 1 c fresh-squeezed
 calamansi juice, strained
  • 1/2 Tbsp lime juice
  • sili labuyo, seeds and ribs removed, minced
  • 2 Tbsp ginger, minced
  • 2 tsp onion, minced
  • 5 leaves of laurel
  • 1 Tbsp coconut sap (or yakon syrup)
  • 1/4 c chopped cilantro (extra for garnishing)
  • 1/4 c chopped spring onion
  • 1 tsp salt
  • 1 tsp pepper

Prepare patola, mushroom, lasona, tomatoes, singkamas, kamias, mango.

Mix all the sauce ingredients.

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Drizzle 2 tsp of sauce on patola.

Add the rest of the ingredients to the sauce. Toss. Add patola last.

You may add basil and mint for extra flavor. Garnish with sesame seeds, too.

Uray and Strawberry Cheesecake

‘Uray’ and Strawberry Cheesecake

  • 2 c cashews
  • 3 bananas
  • 3/4 cup uray/kulitis or spinach or kale
  • 3/4 cup fresh strawberries
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup (or agave nectar)
  • 1 tsp vanilla extract
  • 2 1/2 Tbsp lemon juice
  • 1/8 tsp sea salt

Crust

  • 2 cups rolled oats
  • 1 c granola
  • 4 dates ( soaked, peeled and seeded)

Process crust in a processor until it comes together like a ball. Flatten crust in an 8-inch cake pan. About 1 1/2 inch thick.

Combine rest of the ingredients in a blender. Blend until smooth.

Pour into cake pan. Freeze overnight.

Add toppings of choice mangoes, strawberries or mixed nuts. Keep frozen.

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