Tag Archives: buckwheat

Raw Food Level 1: Day 14

raw vegan portobello sliders

Day 14 of Raw Food Level 1 at Matthew Kenney Academy is completed! Today, we checked in on our wheatgrass, dehydrated our nut cheeses to put a rind on them (not pictured), put together some last minute toppings and sauces for our sliders before plating and eating them, made sprouted buckwheat granola, made Bahian soup, and started planning for our final projects! It was a super busy, and very delicious day. I think this might be my favorite day of eating so far!

Here is my still growing and freshly harvested wheatgrass! I can’t believe I grew it myself, and it was so easy to do! All I did was soak the wheat berries overnight and then start the sprouting process. As soon as they had little tails, I sandwiched them between a layer of potting mix (to let them breathe without getting overly saturated) with a little organic fertilizer and garden lime mixed in. You don’t even need any fancy equipment for this. I did it in cheap-o aluminum lasagna pans that I found at the grocery store for about $1 each. Poke some holes in the bottom for drainage and lightly water daily, and you’re good to go!

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I ran my wheatgrass through the juicer and decided to have a little fun, so I made a “wheatgrass bomb” with a juice base of apple, pear, cucumber, and lime. It was amazing. Maybe it tasted better because I grew the wheatgrass myself and had a deep appreciation for the work that went into it, or maybe the flavor of my homegrown wheatgrass actually was better than the stuff I’d been buying at Whole Foods. Hmmm…

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After marinading some portobello mushroom medallions (thanks, ring mold!), some blending to make a few sauces (smokey tomato based “BBQ” and a creamy basil ranch), and a few toppings (salsa and shallot/spinach/thyme), we had free reign to mix and match whatever we wanted on our sliders. It was time to take out that “swiss cheese” that was completed a few days ago too.

I put a bed of red lettuce on all of my sliders to act as a moisture barrier. After that, this is what went on each of them (besides the marinaded portobello):

  • swiss cheese, bbq sauce, kimchi (homemade!), caramelized onions
  • yogurt, tomato, pickle (homemade!), shallot mix (this one was my favorite)
  • swiss cheese, ranch, salsa

I can’t believe I made every single thing on this plate from scratch. I feel so accomplished. My poor husband did not get to eat any of it. I devoured it at lunch time. 😉

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We also started a batch of sprouted buckwheat granola, which will be going into a yogurt parfait tomorrow. We were given a base recipe and technique and told that we could alter it however we liked. I love assignments where I can take a creative license. I made a tropical granola with pineapple, coconut, lime, and cinnamon. There are some apple bits in there too for a little extra sweetness.

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The last recipe of the day was a Brazilian-inspired “Bahian soup”. It’s a chunky soup that is traditionally made with seafood and the texture is a result of cooking the mixture down. In the raw food world, we mimic these textures and flavors with creative blending and ingredient mixing techniques. This soup was delicious. I love that it had a hit of spice up front, and then the flavors of tomato, coconut, and lime all came in to mingle playfully together afterward. the chunkiness of the tomato, the creamy texture of the soup itself, and the pieces of avocado all blended together to make a great texture as well.

My day ended with a delicious bowl of this soup and the beginning stages of planning my final project, which is to plan a full three course raw vegan meal! The meal I am working on takes its inspiration from Arabic, Greek, Indian, and Italian dishes. It should be a lot of fun!

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