Sprouting, Fermenting, Dehydrating.
Up until today, Culinary School = Eating School, but today was not so much the case.
We did some more practical on sprouting. I’ve only ever sprouted alfalfa in my kitchen before, it’s kinda daunted me, so I have really been enjoying my learning on this. Expect to see more sprouting in my future 
Do you sprout?
Here’s my chia babies. I’ll keep you updated on their progress.
Grow babies grow!
Then we began to make some Kimchi for use in a recipe later.
Here’s what Wikipedia says about Kimchi
Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene.[8] Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[9][10] and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.
The magazine Health named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.
Pizza Bases!!!
Ready for dehydration magic.
And some savoury tart shells ready for you guessed it, the dehydrator.
Lunch time. Seeing as we hadn’t made anything to eat, I ordered a Kale Caesar Salad with extra avocado and jalapenos.
And a green Hawaiian smoothie. (lovely pine nut parmesan from my salad in the background!)
Back to class where we made some wraps for future use…
Into the dehydrator!
Tomorrow we are off on a field trip (any guesses where?) so there won’t be much food to share with you all from class, but judging by what we made today, I’d say I will more than have enough to share on Friday.
105degrees is also having an event tomorrow night to celebrate a local musician Kyle Dillingham, with set courses to match his music. If you are in the Oklahoma area you should come down and join in. Cocktails begin at 630pm, seating at 7pm.
Workout: I’ve not been working out as often as usual, but yesterday I did a Body Pump class and today I feel like I need assistance to walk! I really wanted to do another today but realised my muscles need to recover so I did an easy hour jog on the treadmill.
Does the thought of your first workout back after a break scare you? I sometimes think the battle is over once you have your shoes on and are out the door!
Share on Facebook
ok. I’m sure you are getting bored of my same comments… but SO FUN!!!!!!!
Noooo, in fact you need to stay tuned Jess. I am thinking of something special for my final assessment menu, and I think you might like it if I pull it off!!
These pics are very inspiring! Thanks for keeping us posted on your raw food culinary school!
I’d love to eat all of this! I can’t quite decide if I want to go to raw food culinary school or just move next door to one
I know the feeling!
This is just sooo cool. I would LOVE to pet your chia pets and sprout with you! The best i do in that dept is that i ferment and make my own vegan coconut milk kefir; have posted a ton before on it. I wont link drop on your comment field
I am going to buy some kefir grains next week
Oh my gosh, I once went to a body pump class and I could barely move for a week! Plus, little old me must have looked so ridiculous (i’m a petite 5ft 1in, and I look about 16 yrs old). Needless to say, I haven’t been since for fear of never being able to move again.
I’m nervous about getting back to running. I’ve been doing yoga only for the last 9 months so my running’s going to be awful. I will brave it sometime soon…
Those raw breads and crusts looks amazing. I do crave raw bread; bought some and it’s just sitting in my cupboard for some reason.
ooh where did you buy your raw bread from Sarah?
From funkyraw.com. They’ve got loads of great ones; most of which I’ve tried
I’m sure my first workout will scare me, as it’s been five months since I’ve been able to do anything but walk and will be several more before I can do anything else, because of my stupid messed-up toe! Therefore you can feel assured that I’m envious not only of your pine nut parmesan but your jog on the treadmill… though admittedly the parmesan a little bit more
How funny! I also know another Hannah with an injured toe!
You’re blog is making me so hungry lately
i’m with shannonmarie…but add some drool!!! yum!
The food looks great! I do my own spouting but in a jar. Much cheaper and I know how fresh and clean they are.
I also have fermented veggies and make kefir with coconut milk. Yum! Need to make more… today.
Yeah I keep meaning to do some jar sprouting..we are actually sprouting buckwheat now too
I wish there I was going to a raw vegan culinary school… life would be so much better then:)