My newest passion in working with food has been the unique and exciting preparation of raw and live foods.  No longer a fad, many people are realizing not only the health benefits, but more importantly, the vibrancy of the flavors that raw food preparation affords.  Traditional cooking methods not only destroy living enzymes that are so important to our health, but also can diminish a food’s color, texture and natural flavor.  I have taken this food trend to new culinary heights by working with a food’s natural vibrancy to create dishes that are at the same time satisfying, nutritious and delicious. Whether you are a committed “raw foody” or have never even heard of this culinary trend, I invite you to join me on this exciting adventure into how nature truly intended our food to be eaten.

 

Sample of Raw Food Dishes:

 

- Two Tone Soup of Cream of Cucumber and Cream of Tomato with Nut Sour Cream and Herbs
 
- Pasta Primavera: Zucchini Pasta with Nut Alfredo Sauce and Marinated Vegetables
 
- Caponata (Sicilian Sweet and Sour Eggplant and Vegetable Salad with Currants and Pine Nuts)
 
- Chocolate Ganache Torte with Vanilla Cream
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