Look at these beautiful heirloom tomatoes Haylee gave us to work with in today’s class!
We sliced them up alongside some cucumbers, and vacuum-sealed them in a flavorful marinade to use later.
For the first time in Level II so far, we completed TWO dishes in one day. The first was this fork-crushed avocado (a.k.a. guacamole) with some of the spicy Mexican crackers we prepared yesterday.
We each made up own own guac recipes, but one common magic ingredient we all used was preserved limes. Betcha haven’t had preserved lime guacamole before!
I love how thick and hearty these crackers turned out.
I even went a little wild and did two different platings!
This second one, the Tower O’ Guac, is probably my favorite.
Don’t you just want to munch on these crackers?
It was tough waiting till the end of class to devour this.
In the meantime, though, we had another dish to prepare.
The Vietnamese classic: PHO! Though it’s traditionally made with beef stock, that didn’t stop us from creating an incredibly complex, excitingly nuanced raw vegetable-based broth.
The ingredient list was about half a mile long, but man, it was so worth the effort.
Our pho included a tangle of kelp, zucchini, and yellow squash noodles, plus veggies like red bell pepper and scallion.
We’d also prepared some raw tofu like we did in Level I, as well as some honey-glazed curried cashews, and included those as well.
I can’t rave enough about this raw pho. It may be my favorite thing we’ve made in Level II so far.
Psst! Russell James, my Academy Level I instructor, is having a major sale ($161 off!) on his How To Be Your Own Raw Food Chef homestudy DVD course. From what I understand, there are only a few left at this point, so be sure and take a look!