My journey begins ....

I had been talking about raw food for a few years, followed the raw food gurus, became a member of a raw food meet-up and bought all of the equipment and read all the books. So why wasn't I fully committed to living a raw food lifestyle? The answer: I didn't have the tools - the tools to plan my menus and the tools to prepare exciting, creative dishes that would inspire me and get friends interested.

In July this year, I sold my house and put all of my belongings in storage. I had been consciously focussed on getting to America for some time and decided to bite the bullet and go. First to Hippocrates in Florida to attend the 'Life Change Program' which literally changed the way I thought about food and health. Detoxing off coffee and stress and after three wonderful weeks, I was ready to start my raw food training.

My journey begins ...

Tuesday, August 31, 2010

Second Day @ 105 Degrees

As the napa cabbage had not arrived for our Kimchee recipe, today we made a Beet Ravioli with Pistachio Pesto, Macadamia Ricotta and Thyme Cream, topped with microgreens.  We also prepared enough ingredients to be used in tomorrow's recipe - stay tuned! The beetroot was finely sliced on the mandoline, placed on parchment paper and lightly salted and oiled to soften.  After preparing the pesto and macadamia ricotta, the beets were trimmed to squares for assembly.  The creative process in making these was wonderful and confirms that this is the sort of raw food I would like to make.  Fresh, seasonal, modern cuisine.
















Salting and oiling the beets
















Assembling the Ravioli
















The finished dish!  It was delicious.
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2 comments:

  1. UnknownSeptember 1, 2010 at 5:46 PM

    yum how did they taste. Did the oiling/salting work like marinating?

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  2. BarbaraSeptember 1, 2010 at 7:46 PM

    Yes, the oiling and salting is used quite a lot to soften the fibres and give it a faux-cooked feel. Still has a bite though. These were delicious and such fun to make.

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