Living Light Diary Day 9

Today we began the Associate Chef and Instructor training. It was an action packed day.We made 5 recipes.

The first was Not Tuna Salad, a raw version of tuna salad made with sunflower seeds, almonds, lemon juice, kelp powder, celery, onion and dill. The color, taste and texture of Not Tuna is pretty close to the real thing. We used it in the stack pictured above.

We also had it for lunch as a “Tuna Croquette.” It was rolled in flax meal, gently heated
in the dehydrator (so it was crispy) and served with a raw tartar sauce – yum!

After lunch we were back in the kitchen making Vietnamese Salad rolls and Asian Style Wild Rice. You might be wondering how we made rice without boiling water.

Well, we “bloomed” it. We put wild rice – which is not actually rice but a grass seed – in a jar of water and put the jar in the dehydrator for 8 hours. After a while, the rice softens and splits open. It looks a bit like an iris flower so this technique is called “blooming.”

Wild rice is smoked so, technically, it’s not raw. It will keep in the fridge for up to 5 days which is handy if you’re busy. You can soak once and eat twice. Serve the rice once as a main dish and again later in the week in a wrap or as a side dish.


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