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....

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...

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...

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...

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...

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...

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...

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....

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...

Here it is… blue corn tostada in the raw. We used three main components to make this dish. The first component is the blue corn tostada made out of a mixture of -blue corn-, red bell pepper, zucchini, flax meal, avocado and lime juice with a little bit of agave....