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
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