Monday, March 2, 2015

I Start Culinary School Today!

Today's the day! It's here!! Day One. Level One! I have so much to say and soooo much work ahead of me. You all will hear all about everything!


Thursday, January 1, 2015

I've Been Accepted to Matthew Kenney Culinary!

Happy New Year!!

Guess who is going to start her professional raw chef training at Matthew Kenney Culinary?


I got accepted and I will begin Fundamentals of Raw Cuisine on February 1. On March 1 I'll begin Advanced Raw Cuisine. When I graduate, I'll be ready to begin my new career as a raw food chef!

Since everyone can't travel to study in Miami, Santa Monica, Maine, or Thailand, there is an Online option, and that is the one I chose.

I did get a partial scholarship which requires me to blog about my experience and share on social media. I can do that!

I am also crowdfunding to assist with:
-kitchen tools and appliances
-dry goods and produce

My crowdfunding link is at:
And I'm offering yummy perks too. :-) Please check out my page and donate toward my dream career.

Last year and 2013 were extremely challenging. I wouldn't wish a divorce on anyone. I felt very lost and depressed most of the time. I had lost the joy I had for most things, including blogging. But over time, I realized that food is my passion. This education & training will catapult me into a whole new life.

Thank you all for hanging in there with me all these years. I wish you all the best that life has to offer.

Althea ◦

Sunday, December 21, 2014

Ashtanga Yoga

If you are tired and stressed, try the short Ashtanga Yoga videos on Sonima. I have practiced Ashtanga for the past year, although its not what I teach (yet). I find it very effective for reducing my stress level and calming me down. A full practice of the Ashtanga Primary Series (there are six - the image above is of the Primary Series) can take 1 1/2 to 2 hours. Traditionally, it's taught in increments. As the student gets stronger, additional poses are added to it.

R. Sharath Jois, the grandson of Ashtanga Yoga founder, K. Pattabhi Jois, is teaching Ashtanga exactly that way on Sonima.

Bookmark this page:

Start here with 10 minute yoga:

There's three things you should know. You want to focus on:
- your breath
- root lock and abdominal lock (pulling the pelvic floor and abdominal muscles in)
- eye gaze
Also known as Ujjayi breathing, Bandhas, and Drishti.

More about all three here:

For information about traditional Ashtanga teachings, go to:

You will not regret beginning this practice. It will do wonders for you.

Coming up: THE BEST NEWS EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Wednesday, November 19, 2014

Peace Out Chocolate Cake

Peace Out Chocolate Cake (really a Peace Out Pie) from Stacy Stowers' book Eat Raw Not Cooked  is terrific. The crust is similar to a cookie. The filling is not like a pudding, it IS a pudding. Putting the pie in the fridge overnight hardens the pudding to create a pie that won't fall apart.

I am really, really happy about this one. I didn't put raspberries on it like Stacy does (raspberries shaped into a peace sign). It doesn't need it. Below is the recipe.

1 1/2 c. raw walnuts
1 c. pitted medjool dates
1/3 c. raw cacao powder
1 tsp. vanilla
1 pinch salt
For the chocolate mousse topping:
1/4 cup agave
1 tsp. vanilla
1 1/2 avocados (3/4 cup)
1/3 cup raw cacao powder, pure BLISS
1/4 cup water
Process in the food processor with the “S” blade until mixture sticks together. You can add a tiny amount of water if needed to moisten your mixture. Don’t over process or you will make nut butter. Pat mixture into an 8 in. round cake pan.
For the chocolate mousse topping: Simply blend in your blender. Top your cake with chocolate mousse and decorate with berries for Peace Out Chocolate Cake!

I love raw desserts. None of the bad stuff like sugar, flour, butter (or worse margarine). Only all of the good stuff like nuts, dates, raw honey, fruits, avocado, coconut oil, and spices. Yummy!

Althea ◦

Thursday, November 13, 2014

Caramel Apple Pie

Simply put, the caramel apple pie from Lisa Viger's Raw on $10 a Day is a perfect balance of sweet, creamy, and crunchy. The recipe is here:

If you look at Lisa's picture, the caramel is on top of the pie. I didn't put the caramel on top because I wasn't sure if Jona would eat it. He didn't want it anyway because he is the picky eater. I placed the caramel in a jar to pour over the pie once it's cut into individual pieces.

I had never made a caramel sauce before. It's a combination of almond butter, agave. olive oil, and water. I was super pleasantly surprised at it's creamy sweet richness. Good stuff.

I also learned that if you overprocess walnuts and raisins (the crust), it turns into an oily, inedible mess. I had to throw my first batch away. I was trying to take pictures of Jona making the crust in a food processor. Turned out I left the walnuts and raisins in the food processor too long. They got warm, runny, and icky. Only process until the walnuts and raisins start to stick together.  (And I didn't get any pictures of Jona because my camera needed new batteries .)

Raymond and I tore that pie up. He asked for it everyday when he came home from school. So this pie is kid-approved too!

Take the time to make it. It's perfect for the holidays. You'll love this pie :-).

Althea ◦

Wednesday, November 5, 2014

Harmony Spinach

Another easy salad for you all!

Harmony Spinach 
from The Joy of Living Live by Zakhah

1 bunch spinach
1/4 cup sesame oil
1 tablespoon ginger, peeled and chopped fine
2 garlic cloves, chopped
2 tablespoons maple syrup
2 tablespoons liquid aminos

Wash the spinach, remove the stems, and chop. Put into a big mixing bowl. 
Mix in the other ingredients and serve. This rocks. Subtle flavor and goes 
well with any Asian-inspired dish.

Althea ◦

Live Collard Greens

Rather than cook your collard greens to the point of disintegration, try them raw :-). Rubbing any kind of oil into greens will break them down and make them soft, as if the are cooked. I made raw collard greens based on my friend Chef Skai's recipe. Skai never measures her food. Lucky for ya'll, she's got a video on You Tube showing how to make these greens. They are a perfect balance of sweet, sour, bitter, pungent, and salt.

Chef Skai demonstrating how to make collard greens:

Live Collards (V, GF)

sea salt or Braggs Liquid Aminos
maple syrup, grade B
olive oil

Roll up the collards, and cut them into thin strips. Put into a large bowl. Add the other ingredients.

Use your hands to mix the ingredients together. Put your love and energy into the food! All of this is to taste. I prefer lots of garlic, but you might enjoy less. Start with small amounts of everything, because once you put the ingredients in, you can't take them out! Let me know what you think of the greens.




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