Monthly Archives: March 2011

From salsiccia to sprouts

What would you say is the exact opposite of vegan raw food (un)cooking? I think I know the answer, it must be the italian cuisine.. Why? Because it’s based on a lot of dairy, meat, eggs and wheat products. And … Continue reading

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Can’t beet this soup

Some days here at the Living Foods institute are soup days, meaning that we only have soup for breakfast, lunch and dinner.This is to rest the digestive system, as these blended foods are easily assimilated by the body. Does it … Continue reading

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Raw lobster

Another day at the institute. There has been a raw chef certification course held here over the weekend, so we had to share the kitchen space and sink with a lot of people. It got a little hectic around lunch … Continue reading

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I can’t believe it’s not icecream

I’ve mentioned before that you can make the most amazing raw ice cream with (organic!) frozen bananas. To quote my greek friend “People love bananas and people love ice cream, but somehow they failed to combine those two ideas together” Anybody … Continue reading

Posted in Desserts/baking/sweets, Raw food and living food | 1 Comment

Open sesame..

This blessed morning I worked the early shift, which means preparing breakfast for the house. On the menu was a date-apple puré. Very simple, a nice treat, snack or good alternative to the shop-bought pureés with sugar for kids. Date-apple … Continue reading

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Bananas over bananas

Today a truck delivered some organic fruit and veg to the institute. Me and the other interns went to unpack the pallet. One of the big boxes consisted of not only organic- but also biodynamic BANANAS. Organic and biodynamical farming are … Continue reading

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125 trays of wheatgrass

125 trays of wheatgrass, buckwheat- and sunflowersprouts had to be watered today. It took me a good hour to do, while listening to a german radio station playing Shakira and talking about Jesus (FM wasn’t working on the stereo, only … Continue reading

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