Day 2 Advanced Raw Chef Level 1: Part I

Saturday, April 30th, 2011
Day 2 began at
8AM with Breakfast Preparation
Team 1 was preparing Raw Quinoa
Team 2 was preparing Rawsome Oatmeal
Team 3 was preparing Green Smoothies
Team 4 was preparing Almond and Pecan Milks
Our team made a wonderful green smoothie. Everyone really enjoyed it--it was gone before we could even put it on the breakfast table. All of the "Chefs in training" kept sampling it.
Once we all had our preparations completed it was time for a fantastic, raw, nourishing breakfast.

We enjoyed:
Fresh Juiced Orange Juice
Rawsome Oatmeal
Rawsome Quinoa
Fresh blueberries, strawberries
Banana Manna Bread with Cashew Frosting
Green Smoothies
Nut Milks
We also were able to sample the delicious Energy Soups

The one in the forefront is the unsweetened Energy Soup and the one in the back round is the sweet Energy Soup. They had "toppings" to add to the soups:

The toppings were:
Kelp
Dulse
Flax meal
Rye seeds
Here is how my Energy Soup looked and boy was it yummy!! I chose the sweet version.

We were so fortunate to have several demonstrations throughout our training and preparation sessions. Like I said in the previous post every minute of everyday was utilized and devoted to teaching us as much as possible during our Raw Chef Training Program. One of our many demonstrations was given by Chuck. He demonstrated how to make the Banana Manna Walnut Bread with Cashew Cream Frosting.

10:00AM Food Preparation resumed

Team 1- Granola Cereal

Team 2- Muesli Cereal

Team 3- Better Than Lara Bars Blueberry

Team 4- Better Than Lara Bars Cashew Cookie

My sister-in-law

11:00AM Food Preparation
Team 1- CHI Corn Chowder
Team 2- Mama Angelina's Tomato Basil Soup
Team 3- Broccoli Soup
Team 4- Paige's Sweet Potato Soup
Our team prepared the Broccoli Soup. It was good and beautiful also.

I dressed it with some EVOO, sprouts, fresh basil and a pinch of red pepper flakes.

Mama Angelina's Tomato Basil Soup

We then jumped right into our next Food Preparation. All teams prepared Raw Pad Thai Salads.

Zucchini Noodles with red bell peppers, sprouts, lentil sprouts, and cilantro. Here are the left over zucchini cores.

Bobby, our Master Chef Instructor told us how he seasons these and then dehydrates them for later uses. What a great idea! He calls them "mushrooms".
We prepared an incredibly delicious sauce for our Pad Thai.

Here is our dish, tossed:

During our Pad Thai preparation we were served a delicious Pineapple Orange Coconut Banana Smoothie. The interns at Creative Health were so gracious and made sure that we were well hydrated and that our energy levels were high.

Lunch was served. We were able to sample each team's Pad Thai and we also had a broccoli and cauliflower salad served with Bobby's famous Poppy Seed Dressing. When I returned home I just had to make this dressing. It is just delicious! Here is how my recipe looked.

Four more awesome demonstrations were on our schedule. These were:
Seed Cheese
Smoked Pepper Cheese
CHI Sour Cream
Sprouted Quiona Rejuvelac

I will stop here for Part I of our Day 2 experience. So much happened each day it still makes my head spin when I think about all that we did and learned. I will finish Day 2's post soon. We had the opportunity to prepare raw cookies and brownies, more demos and our dinner preparation, movie and Banya time.

+JMJ+ Today I am grateful for my son's increased energy and rosy cheeks.