Sunday, April 5, 2015

Pretty Plates from Days Seven, Eight, Nine



Cashew Kimchi inside Cilantro Coconut Wrappers with Sesame Foam. Emulating wonton dumplings. If these weren't so labor intensive, I'd make them everyday. Insane.


Cashew Ice Cream. My ice cream looks like mashed potatoes to me. Tasted great though.


Tostadas with cacao mole, pico de gallo, cabbage slaw, gaucamole, and sour cream. The single best entree I made was this. Again, if it weren't so many pieces to this puzzle, I'd eat it every day. When the tostadas were gone, I ate the rest of plate with store-bought nacho chips. Yum-to-the-ee!

Flatbread Pizza topped with avocado, tomato sauce, cilantro and capers. Very rich, crunchy, and crispy. Super good. I want to make more flatbreads once I'm finished with school. They do not have to be complicated. Maybe I'll do a book only on flatbreads :-) They add that taste of bread that people need when they eat raw.


Coconut Parfait with buckwheat, raspberries, and blackberries. I don't love yogurt. so I gave this to Raymond and one of my roommates. They loved it. I was happy my yogurt was smooth, and came out pretty.


Butter Lettuce, avocado, radish with Honey Mustard Dressing. I would take a bath in the dressing. I didn't know how much I liked the crunchiness of butter lettuce (also known as Boston Lettuce or Bibb Lettuce).

love,
A. ◦
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Friday, April 3, 2015

Pretty Plates from Days Five and Six


Kale Caesar Salad, with Anchovies, Rosemary Croutons, and Parmesan Cheese. I found this to be a rich salad with many complex flavors. It's tangy, crunchy, and salty.


Tuber Hand Roll with Mango Chutney. Not the prettiest plate. I had a very hard time rolling the nori.


Sesame Noodles with Tamari Almonds. The two things I do not like to eat are yogurt and zucchini noodles. I loved the sauce, but I can't get past the texture of zucchini. I gave this one to one of roommates who ate all of it.


Pineapple-mango smoothie with Cashew Milk. This was my first original recipe. I had no idea there was a science to smoothies. Based on that science, I made a smoothie I was happy with. Since it's an original, I can share it with you all.

Tropical Colada Smoothie

1 cup cashew milk (made from scratch, but you can buy it from the store)
2 frozen bananas
1 cup diced pineapple
1 diced mango
1 tablespoon coconut oil
1 tablespoon agave
pinch o salt

Blend, and enjoy!

Love,
Althea



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Thursday, April 2, 2015

Graduation!


I did it!!!!!!!!!!!!!!!!!!!!!!!!!

So on Day Ten, my computer would not let me upload photos. I got it fixed a few days before I graduated. For that reason, and because I was back-breakingly busy, I stopped posting. As I head into Level 2 on April 6, I will update you all now. I learned a lot, but one thing was: don't kill myself trying to do this. I stayed until midnight or one a.m. many nights. I ran myself into the ground. The other thing: it was totally worth it. The skills I learned will allow me to create original raw food cuisine. And that is worth it's weight in gold. 



Working backward, these are the two dishes I made for my Video Final Presentation. We were to create original recipes. I did a spin on the Standard American Diet. Burgers, fries, and apple pie. I didn't make the fries, as we were to do two dishes, but talk about the third. A jicama slaw was my take on fries. Above is a burger on wheat bread, pineapple salsa, cheese, pickles, mustard, mayo, and ketchup. It came out terrific. I wanted to create a burger that looked like burger and I did.


I was even prouder of this. It's an apple & pear crisp with creme and caramel. I love apple anything. I have made great baked and raw apple crisps which a rustic. An apple crisp is a homey dessert. Presentation is everything at Matthew Kenney Culinary (henceforth known as MKC). I elevated my homey dessert to something elegant. And after I did my video and cleaned my kitchen, you know I ate this sucker. 

Any of you who want to be raw food chefs HAVE TO TAKE THIS COURSE. I messaged Mimi Kirk before I started. She is a seventy-something year old raw foodist who has written at least five books. When I saw she had taken this same class at MKC Santa Monica, I was like, "What? She's a raw food author!" She wrote me back and said that I had to do this. And she was right. 

If you want to go pro, even if you've been making raw food for years, like I did, do it. I lacked knife skills and flavor knowledge and technique. I have all of that now. If you take this class, you will not regret it. I am so glad I made this decision. 

Love,
Althea

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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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