Quick and easy winter salad. This salad is a combination of fresh arugula, thinly sliced fennel and grapefruit segments. Take one handful of arugula and one handful of sliced fennel. Mix well with a dressing made out of olive oil and Meyer lemons. Dress your salad with grapefruit segments and...

Chef Ladan Raissi, our Kitchen and Academy Director designed and executed this delicious special. We started with an organic carrot soup with young Thai Yogurt and sprouted lentil crackers. The soup had also a light curry taste that was just right. The Second course was a Brazil Nut and Wheatberry...

Recipe: Red-Green Smoothie Ingredients Red: 1/4 C Goji berries, soaked for 20 minutes 1 banana Green: 2 handful of spinach 1 apple, seeded and peeled 1 banana 1 cup of filtered water Instructions Blend all red ingredients, set aside. Blend all green ingredients separately. Pour red ingredients in a glass...

Adaptation of an Italian classic. The cannelloni is made out of three distinct layers: ricotta, marinara and pesto. The ricotta is a Macademia nut-based cheese. Light and fluffy with a touch of white truffle oil. The marinara is sweet and full of sun dried tomato flavors. The pesto is robust...

Open-faced Portobello Burger… what a feast! Adaptation of an American classic makes this dish a favorite! The burger bun is made out of almond flour, zucchini and flax meal as well as different spices. The portobello cap is marinated and dehydrated for several hours to give it a chewey texture....

Simple and fabulous! This dish is colorful, creamy, tasty and delicious. Butternut squash is used for the “lasagna” part. It is thinly sliced and assembled to form a structure for the Macademia Nut Ricotta and Chanterelle mushrooms layers. The dish is topped with a beautiful mushroom and some fresh marjoram...

Simply Caesar! This Kale Caesar Salad is very fulfilling in every way. First ingredient: kale. Fresh and full of vitamins, calcium, magnesium and potassium to name a few. Second ingredient: Caesar dressing… In traditional Caesar dressing, one of the components is usually a dairy product and another one is anchovies....

These Wild Mushroom Ravioli were made for a special event. The ravioli is made out of young Thai coconut meat and swirls are the same coconut meat with a little of spinach-parsley juice for coloring. The filing is a mixture of wild mushrooms, ricotta and thyme. The plate is dressed...

This Mango Cascade Dessert is composed of a lime-mango cake with a vanilla custard filling, topped by a mango sorbet. The cake is laying on top of a mango-agave reduction colored with beet juice. The garnish is made out of young Thai coconut meat that has been dehydrated to crispiness...

Fajitas dish is possible even in raw cuisine… First we have the tortillas. Simply made with a mixture of corn, red bell peppers, shallots, garlic, Mexican spices and a little flax meal. Then dehydrated for a few hours to achieve the right consistency. The filling is made with marinated onions,...