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: 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.
Thursday, January 1, 2015
Sunday, December 21, 2014
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ◦
Wednesday, November 19, 2014
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.
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!
Thursday, November 13, 2014
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 :-).
Wednesday, November 5, 2014
Another easy salad for you all!
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.
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
sea salt or Braggs Liquid Aminos
maple syrup, grade B
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.
Sunday, November 2, 2014
At the Washington, DC Black Expo in 2000 or 2001, I sampled a Black-Eyed Pea Salad offered by Vertamae Smart-Grosvenor. She is a culinary anthropologist, and best known for her PBS show and her books Vibration Cooking: or Notes of a Geechee Girl, and Vertamae Cooks Again.
I never forgot that sample. It's tastiness shocked me. I had never considered beans, especially black- eyed peas, as the star of a salad. How good could it be? Bad ass good, it turned out. I believe she said she used Italian dressing in hers. Whatever the ingredients, if it's been over ten years since I ate something and I still remember it, then that is one hell of a food memory.
I was craving this salad last week. There's plenty of versions of this on the internet. I chose the Neelys version, then changed it a bit after reading the reviews. This is their original:
They use canola oil, sugar, and parsley. Olive oil tastes better. This salad does not need a lick of sugar. And cilantro reigns over parsley any day of the week.
Black-Eyed Pea Salad (V, GF)
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1/4 cup unseasoned rice wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, olive oil, salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Twenty minutes is all it took to make this salad. Do leave it in the fridge for a few hours to let the flavors marry. Add some avocado for more body. You can even switch up the beans. Black beans would be good. Let me know when you all make it!