We come in each morning and get into our chef garb. We get our places set: cutting board, knives, measuring cups and spoons, bowls, etc. We each work at a station that gives us a lot of marble countertop, drawers for our tools, shelves for other stuff and a “reach-in”, that is, our own under-counter fridge.
The first week, we started each day off with knife skills, which also got us a growing bowl of veg that became kim chee by the end of the week. We might also check on stuff we have set to sprout or check on stuff that’s drying in the dehydrator (hereinafter to be referred to as the “n’oven” because it’s shorter and more fun). As folks familiar with the Raw know, there is a rolling sort of rhythm that is a challenge sometimes to negotiate. The soaking, sprouting and drying are the actions that need to be choreographed. (I liken it to making bread: do something with ingredients that takes five or ten minutes, set it aside to rise, come back to knead for five or ten minutes, set it aside to rise, etc.) In our 8:00 – 2:00 day, with this rolling rhythm, we cover quite a few recipes, demonstrations, questions and tastings of everyone’s efforts. But as we head to 2:00, we are also making ourselves lunch.
Here, then, are some of our lunches:
Fresh Lasagna
This is a fresh lasagna. The layers are thin cut zucchini, softened in oil, salt & pepper. Between layers: a vibrant pistachio pesto, ricotta made from macadamias, marinara made from fresh & sundried tomatoes, spiced with a touch of chili flakes. This version also has sunflower sprouts layered in for crunch and a sweet and tangy yellow tomato slice to top it off.
Yasai Maki
Here is a vegetable sushi. Quite delicious. Everything here would be in your usual maki, but the rice is a delightful combo of jicama, pine nuts, vinegar, agave and sea salt. Inside: avocado, red pepper, cucumber, sunflower sprouts, scallion, sesame seeds & marinated shitaki. The 2 dipping sauces are raw soy with lime juice and a knock-out soy, fresh OJ & tahini combination (terrific on its own with cucumber slices).
Arame salad
This pretty little thing is a seaweed and mixed greens salad that I had some fun putting into a thin-sliced cucumber corset. There’s also radish, orange segments and beets in the salad. All is (looking for a word here that Posh Nosh would use….) baffled ’round with an orange dressing similar to the sushi dipping sauce with the addition of a little sesame and olive oil. Too pretty to eat.
So, that’s a taste, as it were. Today we had a very light yet hearty taco lunch. Let’s see, where’re those photos….? Ah…here:
Taco ingredients
Taco assembly
Tacos served up
FAB! Delicious looking. You are definitely on your way to becoming a Raw Fairy. xo
and, I might say, delicious tasting. Every day as I am there working on this stuff, I am thinking about how I can replicate this at home…..no brainstorms yet. Part of the fun, of course, is that I am doing it with other folks. You know how I like a group project – too influenced too early in life with theater, I guess……synergy of working together on art projects sort of thing.
I didn’t realize you were cheffing, which makes much more sense than the raw boot camp I’d been imagining. I think food is not just celebration for you, it’s creation (as has been mentioned) and communion (we discussed the low-fat communion wafer, I can’t believe it’s not Jesus, yes? Always like to see Alice and the Vicar, btw). You would never stock your fridge with twenty frozen pizzas (or 20 of anything the same), it’s art at home, and if others experience it, enjoy it with you, so much the better. I am interested that already you feel better. There’s a raw ready-made place just opened in carbondale, meat versions too (that has such a good predatory name that I can’t remember, vs plants only). Please tell me ingredients in the taco shells, they stayed up by sticking to the inner stuff? And what happens in winter when you want a cup of hot soup? How is hot tea now? fascinating stuff, post when you can.
Well – I think you may have a point there about the create-thing. Making. Hands. Clay.
I’ll get you the recipe for the tacos. You’ll need to dehydrate the shells (can do in oven if no dehydrator)…. Not sure yet about the hot. Tea of course is always welcome.
Raw ready-made meat?? Explain-me, p.f.
And mostly – thanks for that big laugh on Jesus. I love Alice.
I don’t really need the recipe but I’m curious about the shells, what are they made of, how do they stay together? Is it mashed corn dehydrated?
the meat high quality thinly sliced or something, and raw fish. I’ll see if I can find the article (it’s in a local paper there and now I’m here, but with internet so many things are possible). Looking forward to the next installment.
Corn kernels, bell pepper, flax meal (which is the “glue”), lime juice and spices. Dehydrated. Yes, the insides are what keep the shell up. You can kinda bend it and stick it. Cool. eh?