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Notes on Gourmet Food Class
Avai’s first gourmet raw food class in Oneonta was an abounding success. There were 12 adults and 4 children enthusiastically participating in the preparation of a feast for the eyes as well as the palate. The participants came from as far away as Ithaca, NY. and their reasons were varied. Some were seeking a healthier lifestyle for themselves, others were interested in assisting a family member with health challenges. Some of us were brand new to raw food preparation and others had a lot of experience. Even those who have been raw for many years and have taken other courses commented on how rich Avai’s teaching was. One woman claimed to have learned more in Avai’s class than she had in five days at a very expensive raw culinary school. Unlike the teachers there, Avai did not just demonstrate the techniques, she had us all, kids included, experience hands on.
Among the kitchen appliances we used were a K-Tec Blender, a food processor, a dehydrator, a citrus juicer and a champion juicer. The menu included – Green Apple Soup, Almond Crouquettes, Onion Herb Bread, Rainbow Salad, Mashed Parsnips with Mushroom Gravy, String Beans with Onion Rings, Cranberry Orange Chutney and Pumpkin Nutcheesecake for dessert. YUM!
When using a dehydrator it is important to keep the temperature below about 118 degrees for the food to still be considered raw as this is the temperature that the enzymes remain alive. You’d be surprised at how many wonderful recipes there are at those low temperatures.
Thank you Avai for your wonderful instruction. We look forward to your visit in December for a raw food potluck and for many more wonderful recipes to share with us.
Stay tuned for more information on Avai's classes and her recipe cds, or join our email list for up to date info.
Enjoy the slideshow and photos.
Melinda & Nathan