Sunday, August 24, 2014

Week 2 Matthew Kenney Online Raw Food Academy- Thoughts, Photos and Spicy Beet plus White on White Salad Recipes

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Kimchi Dumplings

Just half way there, and I already feel like I can confidently put a fully raw food meal on the table... for an everyday meal, or even a special occasion.  And considering I was totally inexperienced in raw food cuisine just two short weeks ago, this, is a foodie miracle. 

So, in case you haven't heard, I decided to take a four-week online raw food culinary class with Matthew Kenney's Culinary Academy out in Santa Monica (read more about week 1 here).

And there are several things that I can say have become my truths at this point... two weeks in.

Shitake Anchovies

Sunday, August 17, 2014

Week 1 Matthew Kenney Online Raw Food Academy- Thoughts, Photos and a Mango Smoothie Recipe

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Pumpkin Spice Smoothie


Raw food cuisine is the most beautiful culinary expression of food in its purest and truest form.  As art, creativity... and mainly for health. 

To me, there's nothing more challenging, more enriching and more fun, yes, I said fun, than going to school... especially if it involves food. And especially later in life, as I've gotten so much more out of my classes now. Yes, it is never to late to find and live in your true passions... and calling.

Surfing the cookbooks on Amazon about a month ago (what else is new!), I came across one of Matthew Kenney's raw food books. I was immediately drawn in. I couldn't believe how colorful and beautiful his food is... it especially spoke to the designer in me. And after doing more research and watching his TEDx Talk, I knew I wanted to learn more. And I knew I had to learn from the best.

So, I found Chef Kenney's website and was thrilled to learn he has an online program. Now don't get me wrong, I would have loved to take the program in person (Santa Monica!)... but this online thing made it so much more cost-effective, convenient, and allowed me to start right away.

And I did. I began the program the very next week, and I've been loving every minute since.

Kale Chips

The thing I love most about this program, is that you are provided with detailed shopping lists, lessons that include videos and printable materials. Plus constant input from your instructors (even Chef Kenney), and your fellow classmates. And my classmates are from all over the world. How exciting to see the interpretations of the dishes from people with such diverse backgrounds.

And then there are the recipes. And I'm not talking your run-of-the-mill raw food recipes, but recipes so beautiful and delicious, that even the pickiest gourmet meat-eater, would be pleased... and satisfied with them.

So, our first recipe was this Beet Ravioli. And, yes, I am a serious raw beet lover now (I'd only had them roasted before... and didn't know what I was missing).

Beet Ravioli

 Followed by this Heirloom Tomato Lasagna, that made me never want to make cooked tomato sauce again.  No really... when it's made raw there's a sweetness and freshness that just can't be beat. And seriously... just look at those colors.

Monday, August 11, 2014

Vegan Parsnip Date Cardamom Tea Bread #SecretRecipeClub

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When I first heard about The Secret Recipe Club, I knew I had to be part of it.  It kind of reminded me of my favorite Nancy Drew Mysteries books growing up... but with food.  And what could be better than that?  Yes, this month, my first month, was an extremely tasty month.

And today, the mystery finally unfolds.

This club is just like it sounds. You're secretly assigned a fellow blogger each month, and you get to try out one of their recipes of your choice.  And the best part is that you don't know who's making your recipe, or which one they'll pick, and vice versa.