Fundamentals of Raw Cuisine: Days 19-20

root vegetable salad with tzatziki cucumber rolls

GRADUATION!!! I finished Fundamentals of Raw Cuisine! My last two days were spent working out the final details of my recipes and practicing my plating. Please enjoy the recipes

fundamentals of raw cuisine completion certificate

For our final, we were to design a 3-course meal and then implement 2 of those courses with complete recipes and plating. It was a wonderful experience and I loved the process of working out prototypes and receiving feedback from the instructors. I chose to execute my starter and my dessert.

Here is the menu that I created for my final project. It was based on my favorite cuisine, which is Indian food. 🙂

First: Cucumber Raita Rolls
Coconut Yogurt, Sweet Pepper Relish, Root Vegetable Salad, Cashew, Mint

Second: Mutter Masala Dosa
Curried Vegetables, Turmeric Mashed Jicama, Walnut

Third: Mango Malai
Cashew Milk, Cardamom, Black Cherry, Pecan

Cucumber Raita Rolls (click for link to recipe)

root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rollsroot vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls root vegetable salad with tzatziki cucumber rolls

Mango Malai (click for link to recipe)

mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce mango lassi panna cotta with cherry pepper sauce

On our last day, we made a wonderful cleansing and refreshing “apple aide” drink with a bit of cayenne pepper. Cheers!

apple aid

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