Book Eighty-Nine: RAW The UNcook Book

by Juliano with Erika Lenkert

Butternut Squash Soup

I am far from becoming a vegetarian - I like my chicken and occasional burger. I purchased this book because the cover intrigued me; however I apparently did not look at it too closely while in the bookstore.

Not only are there ingredients I am unfamiliar with, which I'm sure if I ventured into a health food store I could make myself familiar with them; but I do not have the desire to sprout my own seeds, beans and grains, or purchase equipment needed to eat "raw" food - such as a dehydrator, juicer, or a power blender such as a Vitamix or Blendtech. Though I really would like a Blendtech or Vitamix...

I decided on this soup in that, it called for ordinary ingredients that can be purchased at the local market. No special trip to a specialty store, and no sprouting of any kind! And this was ready in a flash! A huge plus in my book.

I have a tendency to lean towards the unusual, and this was interesting to say the least. This has good flavor amazingly; if only I had a power blender it would have had a smoother consistency. I used my Cuisinart, and so the soup had a texture similar to the feel of grated carrot. This was not a bad thing mind you; just the picture in the book has a very creamy, dreamy look to it.

This was good.

Success meter (1-3): 3

amazon

Yeah... this was good.

Dessert! :)

The Cold Kitchen ~ Eating in the Raw

Fun, fun, fun!!!

There is a new cooking school/production kitchen in town called Back to the Table. My friend Dorothy and I decided to check it out and give it a try. We took the class called Raw. I'm sure you get the idea; nothing is cooked.

The menu consisted of the following:

Almond Milk
Cream of Zucchini Soup
Mediterranean Kale Salad
Zucchini Noodles Marinara
"Chocolate Mousse"

The good thing about a new business is the word is not out yet. We were fortunate enough to be the only two in the class this day. It was more of a one-on-one un-cooking session. There were a few minor kinks they need to work out, but we had a fabulous time and and are anxious to take another class.

Upon deciding on a class, I was thinking that this was a good choice, for I am interested in looking for meals I can prepare for our vegetarian daughter, and this was also a good choice for my friend whom is on a restricted diet.

Success meter (1-3): 3

Such a cute store!

The picture does not do it justice.

Here I am making almond milk ~ yummm!

Awesome kitchen!

Cream of Zucchini Soup

My dear friend Dorothy.

Isn't she just a cutie patootie!

Our wonderful instructor, Chef Erin!

She does not label herself as a vegetarian

or vegan, but a "choicetarian".

Kale salad ~ so good.

Dorothy calls it a "bowl of health"

Chef Erin demonstrating zucchini "noodles"

made with a very cool tool called a spirooli.

I want one, as well as a Blendtec.

This is what is leftover from

making the "noodles".

Raw marinara sauce.

An example of zucchini ribbons

made with the spirooli.

"Chocolate Mousse"

(made of dates, avocado, and cocoa)

A very cool whirl-a-ma-jig!

I want one of these too!

Out of respect of Chef Erin and Back to the Table cooking school, I am not posting the recipes. You'll need to sign up for the class yourself; and that's a good thing.

Thanks to my daughter Ashley and her boyfriend Jake for the great catch phrase!