Tag Archives: cherries

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

Raw Food Fundamentals: Day 15

raw vegan fermented nut cheese plate

Day 15 is Raw Food Fundamentals at Matthew Kenney Academy is completed! Today was an exciting day because I got to make some tasty breakfast items, and a fancy cheese plate! It just so happened that I finished the cheese plate on the weekend, so my husband and I were able to snack on it in the afternoon while we busied ourselves with bottling his home brewed beer. 😉

The first task of the day was to flavor our coconut yogurt. Mine was very tangy from the strong probiotics that I used in it and the extra time that I let it ferment. I added a little honey, vanilla, and some ripe bananas to make a delicious banana flavored yogurt. With this, I layered in some fresh mango along with my finished tropical buckwheat granola. I topped it all off with a pinch of cinnamon and a drizzle of raw honey. It was tangy and sweet and delicious!

raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait raw vegan yogurt and granola parfait

The extra granola that was left was also amazing eaten as cereal with some homemade hemp milk and a little roasted dandelion tea (a reasonable facsimile for coffee if you want something that is caffeine-free, acid free, and good for your liver!).

raw vegan sprouted buckwheat granola with hemp milk

…And now the moment of truth. CHEESE PLATE TIME! With a little coaching about mixing flavors and textures together and the subtleties of plating something like this, I went to work. I actually own a cheese board too. I bought it for my sister’s baby shower last year, but I mostly use it for plating flax crackers and sauces or other snacks. Who doesn’t love food served up on a fancy piece of slate?

I did a little extra credit work on my cheeses since I’m on the slow track for this class. In addition to the 3 cashew cheeses that I made (rosemary crusted, orange/rose, and red wine/pepper), I wanted to try some with macadamia nuts as well, so I made 2 additional cheeses – one which I stuffed  with green olive, and another which contains layers of parsley, sage, rosemary, and thyme. Yup, it’s Simon & Garfunkle cheese. 😉 As my cheeses were all of the savory and salty variety, I paired them with sweeter elements and included some crunchy items on the plate as well. There are dried apricots, figs, and cantaloupe, fresh cherries, almonds, pecans dipped in raw honey and topped with the leftover homemade chocolate chops, and my trio of chia crackers that went into the dehydrator yesterday.

raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate raw vegan fermented nut cheese plate

Following my nut cheese extravaganza, we made some more nut milks to prepare for tomorrow’s recipes and got to spend some quality time cleaning up our final project recipes, as well as making our grocery lists and daily schedules for testing out our final recipes and plating. I’m so excited!!!