Saturday, February 21, 2009
Living Light Culinary School
Class began at 8:00 A.M. Our class of roughly 30 people met up in the lecture hall near the kitchen studio. There were chairs set up in a circle and pitchers of green smoothie on the back table with complimentary E3 Live shots. Kari (Bernardi-Ibsen) and Patricia (Hoskins) greeted us and kicked off the day with an introduction to raw foods. The Fundamentals class (Day 1) was comprised of raw vegan demos and raw vegan food consumption. Everything at Living Light is raw and vegan.
The morning smoothie was followed by a sprouting demo. We learned various methods of sprouting, how to harvest, effects of light and temperature, approximate growth cycles, which ones to green, proper storage, etc. A wheat grass demo was next.
We learned how to plant wheat grass and young greens and the benefits of various stages of growth. We also had a rejuvelac demo. For those of you who don't know, rejuvelac is a probiotic. It aids in digestion and contains several enzymes, as well as eight of the B vitamins, E, and K. It tastes a little bit like cheese? It was added to the almond cheese during the almond cheese demo.
Other demos of the day included: Almond Milk, Herb Cheese, Crunchy Buckwheat Granola, Black Forest Cherry Brownies, Juicing, Pecan Paté, Wrap'n Roll, Garden Blend soup and smoothies
Buckwheat Granola with Almond Milk
We got a long lunch break from 1:00 to 2:30 pm. Lunch included a lavish salad bar of mixed greens, shredded carrots, cherry tomatoes, herb (almond) cheese, cucumber dill (no)yogurt salad, pizza crisps, seasoned pumpkin seeds, and Earth powder compliments of HealthForce Nutritionals.
The day ended with a sample of the Nut Pate, Garden Green soup, and Wrap 'n rolls. heh.
Sprouted greens and wheat grass
Earth by HealthForce Nutritionals
My roommates and I in our chef coats and hats.