Monday, March 9, 2015

Day Three and Four


Day Three ended with fermentation. From left to right: pickled ginger, pickles, and kimchi.


Day Four began with knife skills. I am getting better! I used a ruler and took my time. My teacher said she could see the improvement.


This is a Pumpkin Spice Smoothie, in a bowl. The picture doesn't do it justice. It was better than I though it would be. We are learning how to "build" smoothies. This had carrot juice in it, which I enjoy but not in smoothies. But this was really yummy.


Zucchini Tartare. As WOW as it looks. My roommates lost their minds over this dish. They asked me to make it everyday. That's how much they enjoyed it. It's a clean, simple, and bright appetizer. The purpose of this was to focus on small dice cuts and plating.


Finally, Kale Chips. I had never made them before. They smelled wonderful in the dehydrator. The yellow/orange coating is a cashew-nutritional yeast blend with spices. I added garlic and cilantro to my mix. Addictively good. 

So I am still fighting a cold. I pushed through Day 4, probably to my detriment. I spent most of my birthday in bed (my birthday was Saturday). I did get some rest and slept through the night Sunday. I just happen to be off work today. The plan is to finish Day 5 and shop for Week 2. Wish me luck :-).

Love,
A


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Thursday, March 5, 2015

Day Two and Three

I have been struck down with a severe cold/bug/something. I had to stop halfway through the day yesterday. This puts me behind early in the game. I wanted to share photos from Days Two and Three with you all before I go back to sleep. :-)


Day Two was about plating and presentation. Above is a Red Beet Raviloi. My roommates said it was too pretty to eat!


Tomato Lasagna. Again, it got the WOW factor from my roommates. The taste made me swoon.


Day Three. Almond Milk. One at a time, we added agave, salt, vanilla, lecithin, and lemon. Tasted again each addition. This taught us how to balance flavor.


Blueberry Bee Smoothie. You can't see it but there is bee pollen on top. I am not a huge blueberry fan. I gave it to Raymond and he gobbled it all up.


Knife skills, Day Three. My knife skills suck. My teacher told me to go back and review the video or I'll have to resubmit. Knife skills are everything in the culinary world. I need a lot of practice. I don't know why it's so hard to cut in a straight line...ugh.

That's all for now...coming up are kale chips, kimchi, pickles, and pickled ginger.

A. ◦
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Monday, March 2, 2015

Day One

I am pooped. This is absolutely no joke. When you see my plates for Day Two, which I haven't completed, but I know what they are (GORGEOUS!), ya'll will be like, "That's what she made on her second day of school?" Serious business. This is what I did today:


Green herbal juice


Knife Skills...mine suck, by the way. Chiffonade, baton, julienne, brunoise, and small dice cuts. Way harder than I thought it would be. That made me feel like I know nothing. Knife skills are everything so this requires a lot of work on my part.


Cashew herbal cheese on the left. Macadamia cheese on the right. These are for Day Two dishes. 
Also, almonds are in the dehydrator prepping for tomorrow. 
Pooped!!

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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!


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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?

Me!!


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:
-tuition
-kitchen tools and appliances
-dry goods and produce

My crowdfunding link is at: http://www.gofundme.com/althea
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.

Love,
Althea ◦
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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: http://www.sonima.com/author/r-sharath-jois/

Start here with 10 minute yoga: http://www.sonima.com/live-fit/10-minute-yoga-class-sharath-jois/

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: http://www.ashtangayoga.info/ashtangayoga/basics/breathing-ujjayi/

For information about traditional Ashtanga teachings, go to: http://kpjayi.org/

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

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

Ingredients:
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
Directions:
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!

Love,
Althea ◦
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