How to Be Your Own Raw Food Chef ***DISCOUNTED***
Hey everyone! How is your weekend ahead looking? For those of you in Saudi (like me) this is the beginning of our working week…so ours is done and gone But hopefully this will cheer you up! Russell James, one of my raw chef mentors, friends and instructor when I was at 105degrees Academy in Oklahoma City in April last year, has decided to celebrate 2011 and say thank you to all his loyal readers of HIS blog (if you haven’t checked it out, you should sign up for his News From the Kitchen newsletter now) by giving a very generous discount for his home study program. I’ve said it before and I’ll say it again, more »
Share on FacebookTo Agave or Not To Agave?
Photo Courtesy of here Ever since this post on Mercola’s website regarding agave nectar (from the agave plant) came about, there has appeared to be some confusion in the raw food world as to whether or not agave should be continued to be used in recipes. Whilst I was a culinary school, Matthew Kenney posted this statement on his facebook page to address so many people’s confusion: I have received dozens of inquiries about agave in recent weeks, particularly following Dr. Mercola’s article. Rather than jump on one bandwagon or another, the intelligent approach seemed to require deep research and a further look into the issue. Along with a number of conversations, readings and studies, more »
Share on FacebookFinal Assessment Meal
According to Dairy Free Betty, I’ve been a bit of a tease, but there has been a method to my madness of holding back from sharing with you my final meal, and that is that it all happened in such a blink of an eye, that I really didn’t take many photos. Russell however did, but he is holding my photos hostage for a few more days so here is what I can share with you, just as I am about to board my flight here in Chicago. Until I return to the sandpit….enjoy This is how my day began…. Second course : Tastes of Arabia – cheese cigars, mutabal, zucchini hummus, buckwheat tabouleh & more »
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