By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
As many of you are aware, I’ve spent the last few months learning more about Raw Food with the Matthew Kenney Culinary Fundamentals of Raw Cuisine Level 1 and am so glad I did.
Today, I’m excited to share a video of my Final Project for the course. During this project, we were required to create a menu, which included our learning from the course, along with our philosophies around the menu, and to prepare 2 of the 3 courses in the menu. Of course, I had fun preparing all three.
MENU: Arizona Summer Raw Cuisine
FIRST
Arizona Summer Flatbread
Basil Marjoram Hummus. Local Flowers and Microgreens.
SECOND
Deconstructed Arizona Lasagna
Local Heirloom Tomatoes. Marjoram Pesto. Parsley Cashew Cheese.
THIRD
Raw Matcha Pistachio Ice Cream
Ginger Pistachio Cookies. Arizona Local Peaches. Goji Berries.
I would like to thank all our local Arizona farmer friends, Maya Dailey of Maya’s Farm, Abby Lee Farms, Golo Organic Family Farms, The Community Exchange, and the Downtown Phoenix Public Market where I shopped a lot for this course. Honestly, your food really brought my creations to life!
I will be sharing learning from the Matthew Kenney Fundamentals of Raw Cuisine with you on my Blog, Facebook and Instagram posts, a book (of course!) and am in process of creating Raw Culinary Experience classes and retreats!
“A New View of Healthy Eating: Simple Intuitive Cooking with Real Whole Foods” by Melanie A. Albert is available. Please let me know if you’d like your book gift wrapped or if you are interested in the book and cooking events for your business or organization.
