Building up the pressure

Two weeks have now flown by at the Living Light Culinary Arts Institute and it just gets better and better. We are currently half way through the Raw Culinary Arts Associate Chef and Instructor Certification and we beginning to be pulled out of our comfort zones! We have been privileged to have raw food chef Jennifer Cornbleet teaching us all her ticks of the trade. She is one heck of an organised person.

In the last week we have started to learn how to demonstrate and present raw food recipes in a professional manner and creating our own raw recipes within tight time constraints (believe me this can be some challenge)! Within my group, I have been lucky enough to work with two experience chefs who are looking to work more with raw foods in the US and they have been giving us little extra tips in food tasting and knife skills. Thanks guys! Next week, each one of us is to organise, prepare and demonstrate our own raw recipe in front of the whole class! Ahhhhhhhh….. No pressure.

So far I have been 100% raw and feeling great. My internal system has defiantly been feeling a little 'flushed' out. Even though I have been loosing some weight (well, my trousers feel looser) I still have to be careful how much of the ‘richer’ foods I take in like the nuts and fats. We have been making so many fabulous treats like cheesecakes and candy, it’s been far too delicious and tempting not to eat it. Nuts and seeds are definitely a good source of nutrition, but too much of this good stuff, you will start to put on the pounds and slow down the digestion process. One thing I know for sure, it is so much better than our standard junk food that is too much readily available on our high streets. So bring it on!