Ok, well the first two days of the thirty day challenge have been a piece of cake because all of the food was made for me by Alissa Cohen and her fabulous assistants! The past two and half days I've been at the raw food (or, rather, living food) boot camp.
I'm going to follow up with a much more detailed post when I am done with this session (one more day to go). Until then, here's a quick summary of my past few days.
Friday: Who knew walnuts and a red pepper would make the most unbelievable combination? Alissa's "Mock Salmon" was hands down one of my favorites of the weekend. Some other incredibly easy dishes she showed us: Collard Rolls (I have a new found love for Nama Shoyu), zucchini pasta with marinara sauce, portabello mushroom caps with a yummy avacado filling. All of these dishes took max 5 minutes to put together. Pretty cool.
Saturday: More food! Chili using sprouted barley, a KICK ASS onion dip, pizza!, an enchilada!
And, the MOST amazing thing---a date, filled with coconut, and dipped in a combination of agave syrup, pure cacao powder, and coconut oil. Unbelievable.
Sunday: We learned a lot about what it means to "go raw", the health benefits. Throught the past few days I've also learned a lot of detailed information about what raw means, what it involves. I'll save that for my next post.
Tomorrow I'm headed to Grezzo for a whirlwind 12 hour food fest, tour of the restaurant, and a total information dump from the head chef there. Can't wait!!
2 comments:
Ah, Boston finally has a raw restaurant!
Sounds like a food processor is key to raw food prep? While in India, I learned how some simple and delicious vegetable chutneys are prepared, using only a food processor. Do tell, what's tools do they use?
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