Post certification meals!

After my raw chef certification I went to my old home in Arizona to "uncook" for my mom. I want to heal my mother's condition using the power of living raw foods so I made her food everyday before I left.
Here is my documentation of the food I made for us.

Beginning process to making raw cream of broccoli soup. I had to snap a shot of these adorable little organic avocados from Trader Joes.

Easy light lunch on a hot Arizona day in Spring. Raw soup and collard wrap. The collard wrap recipe will be posted below :)

My favorite meal we made in my classes! A raw chili made out of bulgur wheat instead of meat or beans. It was way more satisfying than any chili I've ever had but it is a recipe only reserved for those who take the class since it is a complicated recipe. So let me make it for you or come take a raw foods class from me ;)

DESSERT...

This was my little creation! I call it a raw coco-mango cupcake. I made a date nut "batter" and a lemon  and mango cashew-cream with flaked coconut. The result was so yummy, and it makes a great breakfast too!

Collard Wrap:

-Collard Leaves

-Sliced Mushrooms

-Sliced Onions

-Julienned Zucchini

-Julienned Carrots

-Extra virgin olive oil

-Tamari, braggs liquid aminos, or nama shoyu

Marinate the onions and the mushrooms in the olive oil and tamari for about 10 minutes or until soft. Take a collard leaf and cut off the hardest part of the stem. Layer some of the mushroom-onion mixture in the leaf along with the julienned veggies. Fold in the ends and roll length ways, like a wrap. Cut in half and serve!

LA ADVENTURES: Sage Bistro Feast.

A couple of co-workers and I headed over to Echo Park's Sage Bistro for dinner, which is an amazing vegan restaurant with tasty raw dishes too. They also serve Kind Kreme, and I definitely took advantage of that after my TODIEFOR Jack Fruit Tacos.

Here we have it! A Kind Kreme raw brownie sundae with raw salted caramel and cacao nibs.

The sundae was about $10 bucks, but it tasted and filled me up as if it was a $20 sundae. Well worth it, especially if you have a major sweet tooth like I do.

Raw Chef Certification Day 2

Day two of the course was focusing on Gourmet Foods! Things we have to make using a dehydrator and the amazing VitaMix Blender.

Here I am preparing another pizza, half with a cashew cheeze sauce and half with leftover alfredo sauce. Also here is another pic of the enchilada being made. Seriously one of my favorite dishes we made.

More pizza pictures!!

I brought the heirlooms myself, because well, I LOVE HEIRLOOM TOMATOES....
Here is a close-up of that yummy calzone we made. I really wish you could try this!!!

And the favorite dish we made that day. RAW CHILI!!!!!!!!

I will later post a pic of my homemade version later.

I can now teach a level 1 preparing raw food at home class and do some one on one health coaching. If you are in the LA area leave a message if you are interested, I will post the link to my website once it is finished!

But if you are in the Phoenix area and want to take some classes from Andrea, my amazing teacher, message her on her facebook! www.facebook.com/syncrawnicity or here for class information and times:
www.rawteacher.com/andeelamby  

My Raw Chef Certification

At the end of April I flew down to Phoenix to begin my raw chef certification course so that I could be certified to teach others the magic of raw foods! The first day, I learned sooo much. We also made foods that you might recognize from my blog actually!

So these are the pics from day one!

Talking about the benefits of raw foods! Eating living enzymes full of energy is way better for your body than eating decaying and dead enzymes that sit in your intestine rotting. NO BUENO. These stuffed mushrooms are full of zinc, iron, healthy fats (guacamole) and vitamin c! They also taste delicious..

Guac-stuffed Mushrooms!

Next we made this raw collard wrap. We stuffed it with guac and an assortment of veggies. SO easy, you can do this at home as well! 

We made a fabulous "mock salmon pate" as an appetizer and we dipped homemade raw flax crackers in it.

Dinner!! We made fettucini alfredo and spaghetti with marinara sauce! Raw of course. This is how we did it.

Using a peeler, we turned yellow squash into fettucini noodles... yummm.

Spiralizer = zucchini noodles! I can't wait to get me one of those...

SOOOOOO good. And soooo easy. Anyone can eat raw foods with this kind of menu!

My favorite part. DESSERT. This is a date nut torte. I think it was only two or three ingredients. This should be illegal...

FEASTING.

Cafe Gratitude for Breffast!

Before doing a shoot at paramount studios I went to get fueled up at the beautiful Cafe Gratitude.

What you see before you is a raw "bagel and lox". The bagel is made from dehydrated vegetables and seeds. They also made a creamy raw vegan cashew cream cheese topped with tomatoes and capers. I paired it nicely with a kale lemonade. I will definitely go back for this, especially because the price was reasonable, it wasn't too crowded in the morning, and it kept me pretty full.

BTW... Here is an adorable picture of my baby's. I am grateful for them. <3