"Do you know of any source that gives advice for designing a kitchen for raw food prep?"
Terilynn of The Daily Raw Blog says:
I have always dreamed of a home kitchen that was fully, functionally raw. No stove, huge refrigeration, walls upon walls of dehydrators, an island full of cutting boards and pantry space to die for.
But alas, I'm still living in the land of cooked.
If I were building a pimped out raw food kitchen in my home (I'm assuming it's for your personal space and not a restaurant) I would consult a raw (un)cooking school, raw restaurant or professional raw chef to offer advice on what items you would have in the kitchen.
I wish you luck on your kitchen project, here is a very brief list of resources that could be of service.
Raw Food Planet The Ann Wigmore Foundation Living Light Institute 105 Degrees Academy Tree of Life Alissa Cohen Jackie & Gideon Graff Chad Sarno
Check back in the next few days and I'll have some items posted to help you stock your raw kitchen.
I'm opening up this question to the masses. Do you have any suggestions, ideas, tips for Jerrine? Please share in the comments page.
It's time to bust out the video camera, "fire" up the VitaMix and get ready for your close-up. Living Light Culinary Institute hosts another “Hot Raw Chef” contest. The theme this go-around is "Sweet Valentine"
Both amateur and professional chefs are invited to submit a 5-minute video demonstrating an original raw vegan recipe for a chance to win a place in Living Light's new Recipe Book Writing, Design, and Production Workshop.
Entries will be evaluated on presentation, teaching style, recipe quality, and adherence to judging criteria. Deadline for submissions is Midnight January 14, 2011 Pacific Daylight Time.
Want to see how it's done? Check out last summer's Hot Raw Chef contestants, including the first Hot Raw Chef Grand Prize and People's Choice Winner Sheree Clark and my favorite Dessert Diva Heather Pace.
For the official rules and regulations click here.
Food Design by Denise Vivaldo February 25-March 15, 2011 Recipe Book Writing, Design, and Production WorkshopLiving Light Culinary CenterFort Bragg, CA707-964-2420Learn to create your own raw recipe book to pass on to family members and friends, submit to a publisher, or even self-publish!
“Raw News You Can Use” Send your raw or living events or product information to gmail.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important.
You know what I realized? I don't start my posts with any sort of greetings. No “hello,” “how are you doing,” “what's happening," nada. So from this day forward I am saying howdy.
Howdy! There much better.
I am sooo excited! One month from today, I will be checking in as a student at the Living Light Culinary Arts Institute. Woo hoo!
I can’t believe it, I have wanted to attend Living Light for over 6 years. One of the reasons Daily Raw Café exists is my desire to learn how to prepare raw foods.
It’s bizarre, I have never had the slightest interest in preparing cooked dishes at a culinary level, but there is something about using only living/raw ingredients and creating amazing dishes that stokes the fire within.
Somewhere along the way, I must have got an inkling of my raw culinary destiny. When I did a raw food demo at the Raw Spirit Fest in 2008, guess who introduced me? Go ahead, guess. You’ll never guess. Okay, pull my leg why don’t you? It was the founder of Living Light herself, Cherie Soria who introduced me as a chef! Wild and crazy.
I would have fainted right there if I didn’t have to show a room full of people how to make raw Thai Food.
How’s that for the Universe/Higher Power/God leaving a proverbial bread crumb.
So I followed the promising trail and here I am a month and a day (classes start on July 10th) from a new raw adventure.
On to garden. I love my garden. It is growing so beautifully and it’s such a zen experience tending to it. We won’t be getting our greens from the grocery store this summer. We are S-E-T. We have been blessed with an abundance of kale, lettuce, mixed greens, beet greens, weeds that taste like beets and so much more. We are juicing them, using them in smoothies, but here are a few of the dishes I have created showcasing greens from our garden. I hope you enjoy.
This is truly a garden salad. Man on the Raw and I literally cut greens and piled them in our bowls and ate [and laughed and kissed and stuff ;)] in the garden. It was nice, very nice.
“Garden” Salad
Serves One Adam and his Eve
½ lemon, juiced 1 tablespoon hemp oil, or your favorite oil 1 garden full of your choice of greens pinch of sea salt, or more to taste
Stir lemon juice and oil in your bowl. Add the sea salt . Fill your bowl up with greens from your garden. Toss gently with a fork, mixing all ingredients together.
Note on photo: On my salad I preferred ½ of avocado and hemps seeds instead of the oil. Bonjour! Ma mère m'a fait la prise des leçons françaises comme un enfant et moi obtiennent finalement de l'employer ici à The Daily Raw Café!
Potage Crème De Laitue Services 2
anarcadiers crus de 1 tasse, imbibés pour 1 heure l'eau de 1 tasse laitue de 1 tasse 1 scallion 1 noix de muscade crue de cuillère à café de ½ de nectar d'agave de cuillère à café
Placez les ingrédients dans un mélangeur à grande vitesse jusqu'à la saison douce et crémeuse avec du sel et le poivre. Arrosez avec la noix de muscade supplémentaire.
Mercredi heureux mes amis!
Hello! My mother made me take French lessons as a child and I finally get to use it here at The Daily Raw Café! Cream of Lettuce Soup Serves 2
1 cup raw cashews, soaked for 1 hour 1 cup water 1 cup lettuce 1 scallion 1 teaspoon raw agave nectar ½ teaspoon nutmeg
Place ingredients in a high-speed blender until smooth and creamy Season with salt and pepper. Sprinkle with extra nutmeg. Happy Wednesday my friends!
English to French translation courtesy of WorldLingo
