The second week of raw culinary school has started. We first talked about sprouting and wheatgrass. I will talk a little more about these in another post.
We prepared the crust Friday and dehydrated it over the week-end with marinated portobello mushrooms and tomatoes. We make an arugula and spinach salad with some of the sprouts as well and topped the pizza with the salad. I was very good and very filling. My mind was full of other versions of this pizza that can be done.
We also did an Apricot Pistacchio Biscotti which is currently in the dehydrator. That’s going to be so good! And we prepared some crackers for tomorrow. I can’t wait to see it coming out of the “oven”. I love the fact that we can eat what we make! I am looking forward for tomorrow and more delicious recipes to try!