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 finish with fresh pepper. This [...]

Easy Winter Salad

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 Risotto with Fennel confit and Truffle [...]

Chef Ladan Raissi Special

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 and is made of walnuts, [...]

Cannelloni

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. The dish is served with [...]

Portobello Burger

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 leaves. Then the plate is [...]

Chanterelle Lasagna
Graduation Meal
Posted on Oct 04

Graduation Meal

Friday was the graduation of Level I at 105Degrees Academy. Everyone had to plan and execute a 3 course meal. Appetizer, Entrée and Dessert. There was a lot of different ideas, beautifully plated and tasting quite delicious. All the graduates took over the patio and we shared our creations together....

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Tomato Soup and Sprouted Lentil Salad
Posted on Sep 29

Tomato Soup and Sprouted Lentil Salad

Today I had to try my graduation menu’s appetizer. Sprouted lentils, marinated and dehydrated vegetables, vinaigrette for the lentils. The cracker is a Sun-dried Tomato and Herbs Cracker and the soup… well I learned something interesting about the soup. I was lazy today in preparing some coconut milk because it is...

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Planning a Menu
Posted on Sep 28

Planning a Menu

Today I have been working on planning my graduation menu and testing it. Here it is: Sprouted Lentil Salad with Tomato-Dill Soup — Wild Mushroom Ravioli and Sage Broth — Tiramisu Parfait I have sundried tomato cracker, “parmesan cheese” an almond flour in the dehydrator. I also have some chocolate mousse and Amaretto cream in the fridge....

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Soup
Posted on Sep 25

Soup

Soup is a very satisfying meal for almost anyone. In lieu of stock we used carrot juice with coconut milk and tomatoes. We have also added some cilantro to it and an avocado. I added a little turmeric for color and smoked paprika (not technically raw but I am looking...

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Opening Mature Coconuts
Posted on Sep 25

Opening Mature Coconuts

First thing this morning was the mature coconut opening session. We use a cleaver to open the coconuts. You also need a container with a strainer for the coconut water ready. So the first thing you do is poke holes with the cleaver where the 3 dimples are on the...

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Cake Anyone?
Posted on Sep 25

Cake Anyone?

Well not quite the timing for a birthday cake for me but good to know how to make one… or 5! We did a creamed papaya filling with a coconut crust and coconut icing. It was a very interesting process! I loved the icing the best! Look at the cakes...

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Cauliflower Wonder
Posted on Sep 25

Cauliflower Wonder

This absolutely delicious raw twist on the Persian Jewel Rice is delicious and full of flavors! We used saffron, re-hydrated raisins and soaked pistachio with the cauliflower which has been pulsed in the food processor to be reduced to a couscous-like size. We also marinated and briefly dehydrated vegetables to...

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Tamale with Mole sauce
Posted on Sep 23

Tamale with Mole sauce

Here it is… Tamale with Mole sauce… in the raw! We had prepared the fresh corn filling the day before. This morning we prepared the rest: sour cream, mole, salsa and guacamole. We also prepared the tamale by filling the corn husks with your masa preparation and plated the dish....

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Kathy Moore at 105Degrees Academy
Posted on Sep 22

Kathy Moore at 105Degrees Academy

Kathy Moore owns Anichini-Moore Ranch & Farm in NW Oklahoma. Today, she came to visit us at 105Degrees Academy to talk about her passion: organic, sustainable farming. She brought some amazing herbs, fresh vegetables and heirloom purple green beans. She is absolutely passionate about what she does and we could...

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Article by the OKC Food Dude
Posted on Sep 22

Article by the OKC Food Dude

Hello everyone! Please follow this link to find a great article from the Food Dude about 105Degrees cafe. You can also read his article in the LOOK at OKC, Vol. 5, Issue...

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