I’m on my second day of RAW Chef training at the Ft. Bragg, California Living Light Culinary School. Every minute is packed with demos, hands-on recipe creation and other essential skills we need to be good RAW food instructors. I was delighted today when we learned how to make fudge, coconut filling and caramel. Our imaginations ran wild as we combined these flavors into delicious little treasures. And, of course, the best part of this kind of school – we get to eat our work!!!
A word about salt. Many RAW food recipes will call for different kinds of salt. Hymalayian, celtic, sea salt, etc. What should a person do, when they come across one of these specialty salts and they have a perfectly reasonable “healthy” salt in their cupboard. The answer from Jennifer Cornbleet, a best selling RAW recipe author, explained it this way. When it comes to salt, the best option is to have one that gives you plenty of minerals and has not been processed with anti-caking chemicals. So, you can substitute any of your favorite health salts when the recipe calls for a specific salt you do not have.
Jennifer Cornbleet has written a terrific recipe book called RAW Recipes for 1 or 2 people. She is our lead instructor this week and has been terrific in sharing her amazing knowledge!
