Hello!

Our third week of RAW has come and gone.   It has been really enjoyable and this week we kept up the pace and made some really yummy things.  I feel like my posts have gotten a bit monotonous lately and I’ll try to spice things up next week :).  I think my whole track is feeling that energy crash that comes from so many busy weeks at school, but the second wind for this quarter is sure to hit soon.  We only have 4 weeks of class left!!!!!!!!!

In the meantime we have been spoiled with the opportunity to make delicious food yet again.  Here’s a glimpse into the week (And my phone has been glitching our so all the photos from Monday/Tuesday have unfortunately disappeared so use your imagination):

We had a lab where we made items with  Mediterranean Flavors including:

Aromatic Carrot Salad

Falafel with Tahini Sauce

Greek Wild Rice Salad

Moroccan Marinara Sauce

Tabouli

Zucchini Dolmas

Fennel Pistachio Salad

We also made homemade coconut wrappers and fillings for Samosas to be used later in the week.

We had a fun, yet challenging morning of trying our hands at some raw chocolate recipes

Chocolate Date Truffles

Maca Chocolates

Bliss Balls

Pistachio Maple Pralines

Fudge Brownies

Mexican Chocolate Fudge

White Chocolate Cups

Superfood Chocolate Clusters

and Banana Coconut Crepes

We chased our chocolate with our samosas which were AMAZING

We had the most delicious afternoon of raw enchiladas featuring our

Pepper Zucchini Wrappers

Tex Mex Cabbage Salad

Jalepeno Lime Cream

Tortilla Soup

Chili Colorado Sauce

One of the challenges this module is how well fed we have been!  What a thing to complain about, right.  We have all been SO full though.

Wednesday morning was like a the creative days that we have had in other modules, but this time it was Iron Chef style.  We had to create an entree and a dessert utilizing as many leftovers as we could think of.  I made a Southwestern Style Quiche with a Southwestern Kale Salad.  It turned out pretty good.  I also made a superfoods cream sandwich.  I was super impressed with my classmates and their creativity as well.  I won best entree which was a fun surprise.  I’m not going to lie, it stressed me out a bit but turned out better than I hoped.

Lindsey’s Coconut Meat Ceviche & Tostadas

Amanda’s Loaded Flax Chip Nachos

And her Iron Chef Award Winning Apple, Banana, Cinnamon Cheesecake

My Iron Chef Award Winning Southwestern Quiche & Kale Salad

And my Superfoods Berry Whoopie Pie

 

Thursday we had our practicum.  The second to last one!  It went fairly well. I was especially glad not to maim my hand while opening a young coconut. . . haven’t cut myself yet in culinary school. . . fingers crossed ;).  Little Plate and I have been missing each other the last couple of weeks!  I think she can sense that this whole school life is about over and she can’t wait.  She’s been such a good little trooper and I can’t wait to spend more time with her again.

Here are my cute Practicum Nori Rolls

At the beginning of the week I was done with my recipes a bit early and Chef Jenny let me experiment with flavoring the double ferment of some Kombucha we had going.  I had a lot of fun playing with them and they all turned out pretty delicious.  For memory’s sake, here are the flavors:

Raspberry Mango

Cranberry Cinnamon Ginger

Basil Mint Strawberry- SOOOOOoooo YUMMY!

Pineapple Basil Ginger- Also so good!!!

And cheers to my classmates!  We made it through another great module!

LOVES!

Ashley