During our second week studying raw, we got deeper into dehydration, desserts, and international cuisine. Before this module, I didn’t really realize the amazing amount of things you can make raw–anything you want! It has been really interesting to see how creative you can get and create raw versions of pretty much every cooked dish you love.
We started out this week with the basics of raw desserts, including how to make a very important sweetener–date paste. Chef Dianne used the date paste and other ingredients to create raw cinnamon rolls for us to try. I was skeptical at first, but oh my goodness they were delicious! Later we went into our first day of dehydration, making things like kale chips and assorted crackers. The recipe we used for the kale chips won me over and made me a kale chip fan, after being a long time hater. Next came pâtés and dips, which I had been looking forward to. We got to make nut meats, hummus, avocado dip, mustard, ketchup, all kinds of interesting raw versions of common dips and condiments. We saved these dishes for our awesome taco bar lunch the next day. We put all of our condiments, dips, “meats”, and raw tortillas out and had a taco feast! That wasn’t our only theme feast day, either. We also had an Italian day, complete with raw pizzas and lasagna, and finally a raw burger day with delicious (and super pretty) veggie burgers!
We created some glorious desserts this week, too. There were fudge-a-roons, pistachio cookies, strawberry mousse, ice creams, and so much more. I think we (almost) all agreed, though, that the most delicious dessert of the week was the mango tart made by my peers Vivianna and Nico. It tasted like a little piece of heaven and looked so pretty! We also got to use the desserts to practice new plating techniques and bring our presentation up a notch.
We have one week left of the Raw & Living Foods module, then we’re on to Macrobiotics. Can’t believe we only have five weeks left!