Remember the two fabulous yogis I told you about who conducted a raw food workshop a few weeks ago? I was hoping and hoping they would do another one, and they did!
There was less food to sample in this workshop, but I learned A LOT more, which is more important anyhow.
First Lakita showed us how to make rejuvelac. Remember my post from the first workshop, where they showed us sprouted wheat berries, and I said I wouldn't know what to make with them?
The only problem is that it takes a few days for the drink to ferment, so we didn't get to sample it. I've actually never tried rejuvelac before, so I'm interested to see how it would taste. Since it's fermented, it's not sattvic, but since it's full of good bacteria Lakita explained there are many benefits of this drink.
We did, however get to sample another drink - green lemonade! Lakita said this was their most popular drink at their restaurant, and I can see why! It was a cup of green-y delight. It was so fresh and lemony, but not too lemony (very important).
Like last time I didn't get the exact recipe, but the main ingredients that went into the juicer were: romaine lettuce (lots), apple, and lemon.
Next up was a raw soup. Murali made us a basic soup base and then showed us how we could add in a variety of spices and/or herbs to customize it. The possibilities are endless really.
Green lemonade and green soup. I was in raw green heaven!
Lastly Murali whipped up an apple pie. He made it so fast. No one could believe how easy it was. First was the crust, soaked and then dehydrated walnuts combined with dates.
The filling was chopped apple with a cashew cream. The cashew cream was used to hold it all together. He made it by combining cashews with water and agave in the blender. Then Murali combined the cashew cream with the chopped apple and spread it onto the walnut crust.
Then the remaining crust was added on top. Big ol' pile of raw pie crust, yummy!
The finished apple pie:
There was way more pie than students, so everyone got a large piece!
It was absolutely delicious. The crust was crunchy and the apple-cashew filling inside was sweet. It would have been divine a la mode (with the raw coconut ice cream from the first workshop). There was even a space on the plate for it.
Our raw food teachers, Lakita & Murali, work so well together. I love seeing them in the kitchen. The energy changes immediately. When you see them in action, you can just tell that they had their own restaurant. It's no wonder they are such a wealth of knowledge, they have been following a raw food lifestyle for 14 years now!!
There was less food to sample in this workshop, but I learned A LOT more, which is more important anyhow.
First Lakita showed us how to make rejuvelac. Remember my post from the first workshop, where they showed us sprouted wheat berries, and I said I wouldn't know what to make with them?
Problem solved! Lakita gave us a recipe for rejuvelac that uses sprouted wheat berries.
The only problem is that it takes a few days for the drink to ferment, so we didn't get to sample it. I've actually never tried rejuvelac before, so I'm interested to see how it would taste. Since it's fermented, it's not sattvic, but since it's full of good bacteria Lakita explained there are many benefits of this drink.
We did, however get to sample another drink - green lemonade! Lakita said this was their most popular drink at their restaurant, and I can see why! It was a cup of green-y delight. It was so fresh and lemony, but not too lemony (very important).
Like last time I didn't get the exact recipe, but the main ingredients that went into the juicer were: romaine lettuce (lots), apple, and lemon.
Jack Lalane juicer, very cool!
My juicer at home doesn't really see much action. As most of you know, when I'm at home I have a green smoothie every morning. Green juices never really interested me before, but now I'm looking at them with completely new eyes! Don't get me wrong, nothing could ever replace my beloved green smoothie, but green juices are definitely going to be consumed from now on too. I think they would be especially good in the summer, since they're so refreshing!
Green lemonade and green soup. I was in raw green heaven!
Lastly Murali whipped up an apple pie. He made it so fast. No one could believe how easy it was. First was the crust, soaked and then dehydrated walnuts combined with dates.
The filling was chopped apple with a cashew cream. The cashew cream was used to hold it all together. He made it by combining cashews with water and agave in the blender. Then Murali combined the cashew cream with the chopped apple and spread it onto the walnut crust.
Then the remaining crust was added on top. Big ol' pile of raw pie crust, yummy!
The finished apple pie:
There was way more pie than students, so everyone got a large piece!
It was absolutely delicious. The crust was crunchy and the apple-cashew filling inside was sweet. It would have been divine a la mode (with the raw coconut ice cream from the first workshop). There was even a space on the plate for it.
Hey a girl can dream, can't she? I'm also dreaming and hoping that Lakita & Murali will host another raw workshop ;) They make a raw kale dish that I am dying to learn. Somehow they marinade the kale leaves and they soften up like they've been cooked, but it's completely raw.
Of course I'll be sure to share the technique on my blog ... once I've discovered it.
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