Sunday, October 26, 2008

Raw Vegan Chef and Instructor

hello everyone, i'm very happy to say that i graduated from The Living Light Culinary Institute this past weekend. i am now a certified raw vegan chef and instructor. this was an amazing program that taught me more than i ever expected. i was a foodie before going to Living Light and i'm even more of one now. i just love creating nutritious and delicious meals and snacks for everyone to enjoy. i will show the world that food does not have to be bland or unsatisfying to be healthy. one of the keys is taking the time to prepare and make your food with love. i love taking my time at the market to pick out the best of each piece of produce i buy. of course you should always buy organic but remember to also buy local and seasonal produce. another important thing to remember is to eat food when it is ripe. ripe produce has the most enzymes and will digest the best.

in the near future i will be offering a variety of classes to teach you how to prepare these amazing foods for yourself. in addition, i will offer classes focused on the science of raw food nutrition and why you should choose not only to be a vegan but why a raw vegan. i'll keep you updated.

eat well, kelly

Monday, October 13, 2008

Back To Living Light

hi everyone, i'm back at The Living Light Culinary Institute in California. i'm here finishing my raw vegan food chef and instructor certification program. i love being surrounded by like-minded individuals and sharing their experiences and ideas. every morning we are filled with E-3 live, green smoothies and green juice. I love having my green juice made for me everyday. typically at home i make and drink at least 50 oz a day-having it made for me is fabulous. today we made a fantastic Not-Tuna Salad made with almonds, sunflower seeds and many of the veggies and seasonings that are typically in a traditional tuna salad. some of the benefits of eating this compared to the typical tuna salad are that you are not getting all the mercury in tuna and the not-tuna salad is more alkaline compared to the acid ash tuna and mayonnaise in typical tuna salad. For lunch we had a feast of greens, sprouts, raw sauerkraut, marinated onions, not-tuna salad, pizza flax crackers and a yummy dijon dressing. in our afternoon lab we experimented with blooming wild rice to make an asian-style wild rice. then we crafted vietnamese salad rolls with a variety of cabbages and south east asian sauces- soooo yummy. i loved the wild rice with the sauces!! this will be a great transition dish for many people who are transitioning from typical cooked food to raw foods. look out for more about my raw food journey.

be well, kelly