Hurry! Birthday Sale until Friday!

Well it’s my last week here!!

Although I am getting a little sad about leaving my new friends and wonderful raw culinary school, I keep telling myself that it is ‘see ya later’ and not ‘goodbye’ as I feel 105degrees has not seen the last of me

Not many photos from class today as we start heading into final assessment mode where we have to design and create a 3 course meal based on our skills we have developed thus far.

But before I go anywhere, I have some REALLY exciting news to share with you all. Russell James, our instructor & UK Raw Chef Extraordinaire, is celebrating his birthday on Friday! And he wants to pass the presents on to YOU!

For those of you not yet ready to make the commitment to coming along to 105degrees, or would just prefer to study in your own time at home, Russell has developed a 10 DVD and 101 page Home Study program for $150 OFF it’s usual price until midnight GMT on Friday!!!

And if study is not  your bag, but you just want some impressive RAW RECIPES he has some easy and delicious ebooks (including Mexican, Thai and even a NO DEHYDRATOR one) – for HALF PRICE OFF!!!

CLICK HERE TO CHECKOUT THIS TERIFFIC SALE!

Now let’s rewind back to Sunday.

Every Sunday evening, 105degrees has a special Sunday Supper menu that all Level 2 students participate in. This time it was Aimee’s turn.

Avocado & Cilantro (Coriander for all my British and Aussie pals)

Cheese stuffed Heirloom Tomato

Blueberry Shortcake with a lovely glass of unpictured Pinot Noir

And some snaps from today at school.

Remember my chia babies? My, look how they’ve grown!

Then is was onto developing my 3 course menu. Here are just some of the components:

Then as we hadn’t made anything worth eating for lunch I had me some of these in the cafe:

Ginger Colada. Yes please! We all know I am coconut crazeeeee!

Pho (pronounced ‘fuh’) – a RAW take on the Vietnamese beef and noodle soup. This traditional soup usually includes noodles made from rice and is often served with basil,lime, bean sprouts and peppers that are added to the soup by the consumer.

Then it was back to class to begin making a spring menu favourite! I’ll be back with more on that tomorrow.

But here is some of the ingredients: ‘refried’ beans.

Any ideas on what I am doing for my 3 course dinner assessment?

And in other news…Did you know that Sunfood.com is no longer owned by David Wolfe? You can read about that here!