Easily Raw

Mushroom Crepe Filling

Last week was one of the most pleasant I've had with Raw food, and it didn't require a lot of store bought dishes. Credits and thanks go to Chef Jenny, of 118 Degrees. I attended her Raw Basics 101 class last Sunday. It was a 7-hour day of fun, food and inspiration.

Chef Jenny & Tino

Entering class, we were excited to see a young Thai coconut at each of our seats. Great way to start, no? The first thing Jenny and her assistant Tino did was to have each of us come up and open our coconuts, using the method she demonstrated. This was worth the price of admission for me. I used to buy my coconuts at $2.5o each, just because that particular store would open them for me. After class, I went to an Asian market and picked up a basketful of coconuts for 89 cents each! Huge difference!


Some people in class had been Raw for a long time--like April who has 3 years of Raw living behind her, and made us a fabulous chocolate pudding--and others were just sampling the lifestyle, but everyone had something interesting to share.


Jenny provided a booklet for each of us, with information about living foods, juicing, green smoothies and sprouting. The best part: she included lost of recipes, including some of my favorite dishes at her restaurant. How do these sound?

• Pesto-Stuffed Mushrooms
• Coconut Yogurt
• Kale Tacos
• Chocolate Ganache
• Thai Spring Rolls
• Mushroom Crepes

There were many more, several of which she or we prepared and devoured.


Jenny also invited Rebecca of Home Grown Love, who set up her altar, tuned her crystal singing bowl and proceed to lead us in a Raw Chocolate-making activity. This section of the day did get a bit giddy for some of us.



I didn't really need a Raw Food Basics class. I've got tons of recipes and Raw books, and after watching enough YouTube videos I'd have eventually figured out how to crack that coconut. Still it was worth every penny to spend the day eating great food and hanging out with cool people who are diving into Raw.

Three Cheers for 118

So our Valentine's Day dinner at 118 Degrees was marvelous. (I'm speaking only of the food. Our server made us feel like we'd arrived at a truck stop, rather than the chic Raw restaurant we know 118 to be. On the plus side, the other staff was friendly and attentive, including the partner-owner, who checked on our table a few times.)

I used to dine at fine restaurants and linger over 5-course meals, but it's harder to do when you're eating Raw. We enjoyed the starter: wild mushroom rosettes on vegetable crackers. A serving amounted to one cracker, which was perfect. It was followed by an amazing cream of asparagus soup. This might've been my favorite dish, as I do miss soup and haven't been able to create one at home that satisfies. LB and I both enjoyed the salad (Wilted Sweet Spinach Salad with Crispy Tomato, Olives & Basil Cheese). We weren't served the oversized portions common to modern restaurants, but after this course, I couldn't eat another bite. In the old days, I would've either continued to nibble on my food or rested a while before diving back in. Instead I had my entree packed to-go, tasted LB's Basil Ravioli, and called it a night.

I enjoyed a glass of organic Cabernet with my meal, while Lovely Boyfriend indulged in Yogi Juice: Fresh Squeezed Orange Juice, Berry Juice, Bee Propolis and a splash of lemon juice. We both brought home our desserts, the Famous Chocolate Ganache, and we'll dive into those tonight.

We usually stay home on big ocassion days, avoid the crowds and high prices, but this outing was worth the time and effort.

Happy Valentine's Day

Don't just sit there complaining that it's a "Hallmark holiday." Nobody said you have to buy cards--or flowers, or chocolates, or anything at all for that matter! Save your money and take this as an opportunity to share a little love.

LB and I are looking forward to a 5 course Valentine's dinner at our local Raw restaurant, 118 Degrees. Here's a peek at the menu: (photo from 118 Degrees)

Courses 1-3:
Wild Foraged Mushroom Rosettes on Mixed Vegetable Crackers
Warm Asparagus Soup
Wilted Sweet Spinach Salad with Crispy Tomato, Olives & Basil Cheese
Choice of Entree:
Portobello Terrine with Fresh Garlic Creme sauce or
Basil Ravioli with Creamy Vegetable Filling, Topped with Spicy Tomato Sauce
Dessert:
Blackberries and Creme or
the Famous Chocolate Ganache

I've spent the last 48 hours or so (with a few hours sleep thrown in) working on Fierce Teenager's financial aid packets for college. Talk about stressful! I cannot wait for dessert! I'll let you know how it all was.

Have a fabulous day!