Here’s a fascinating little video about a group of 3 guys that have found a passion for beekeeping…in Brooklyn! As you’ll see in the video beekeeping in New York City is illegal, but they’re doing it anyway.
There’s quite a movement in ‘renegade beekeeping’, mostly on rooftops, beginning to get momentum. There’s growing concern over bees that have mysteriously been dying, thought to be caused by a number of manmade problems including GM foods and mobile phone masts that disrupt the bees’ navigation systems.
Interestingly I did hear that honey collected from bee hives in or around cities can actually be ‘cleaner’ than honey collected from bees near fields and countryside, where pesticide and herbicide spraying can get very intense.
http://youtu.be/KJq0vLhn4o8
For more information on raw food take a look at the my Raw Food Recipes.
We always get such a great range of experience at the 105degrees Academy; students that are complete beginners learn right alongside students with plenty of raw food experience – whether that means they’ve attended other culinary schools, have dabbled with catering and even run their own classes, blogs and websites.
This ‘melting pot’ creates such a high-energy, creative space where students can learn not just from us as instructors, but also from each other. It’s really a pleasure to be part of that on a daily basis.
I’d like to share 2 blogs with you that I think you’ll enjoy. They’re from 2 current students, Amber and Nina who are from Kansas City and Greece respectively. Not only it showcase Nina’s fantastic photography and Amber’s entertaining writing style, it will give you a window into what we do here at the 105degrees Academy.
If you’re thinking about how much you’d love to attend raw culinary school, whether it be just for yourself to improve your skills in your own kitchen, or if you’re thinking about a career in raw food and have some questions, just drop an email to Megan by clicking here.
Here’s those blogs, I’ll think you’ll enjoy the luscious pictures…
Click on the pics to visit the blogs
For more information about raw food take a look at the my Raw Food Recipes.
2 avocados 3/4 of a medium cucumber 1 stalk celery Juice of 1 lime Small handful of fresh coriander (cilantro) 2 teaspoons cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1 teaspoon tamari 1 cup water (if wanting warm soup use hot water)
Sour cream and chopped chives to garnish
- Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
- Transfer to a serving bowl and garnish with sour cream and chopped chives.
Sour cream
1 1/2 cups cashews 2 tablespoons lemon juice 1 tablespoon + 1 teaspoon apple cider vinegar 1 cup water 1/2 teaspoon salt
- Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
- Transfer to a bowl or squeezy bottle keep refrigerated. Will firm up a little in the fridge which makes an excellent dip for crudite.
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[Update: since I wrote this post I have produced homestudy programs on DVD that can be found by clicking here.]
In my last post I asked if you’d like me to do an online version of my homestudy course, and I got an overwhelming response…over 140 comments and still going!
The general theme of the comments was that you really would like me to offer this, so I am going to.
I also got some really great ideas on some of those comments as to what extra you’d like to see in that online version of my DVD course.
I’d really like more of those ideas…
So in the comments below please leave me some more suggestions as to what you’d would like me to include in this course.
The course is essentially going to be an online version of what’s in the DVDs, but the beauty of online is that I can add extra videos as we go – both for the online members, and the buyers of the DVDs to access too.
So I’m open to helping you in any way I can as far as extra information is concerned.
Please go ahead and leave me some ideas/requests/wishlists below and I’ll see what I can do.
[Update: since writing this post, I have released the online courses. You can see the chef course by clicking here and the desserts course by clicking here.]
So I’ve been thinking about something for a while and I’d love to get your opinion on it…
I currently offer my raw food homestudy course ‘How To Be Your Own Raw Chef…& Still Have Time To Eat!’ as a 10 DVD set with binder and 100 page workbook.
I’ve been thinking recently, after a few emails on the subject, that I would like to make it available as an online training too.
The advantages to that would be that I could make it more affordable for you, but also I could update the course video content easily if there’s anything I want to add to it. In addition to that I could give the people that have bought the DVD version access to it too, so they can benefit from the updates.
The online training would be available for the life of the site and so could be referred to again and again, just like the DVDs.
I know in a recent survey I did I had a huge amount of people say they love online training, actually it was almost exactly a 50/50 split between people that wanted online training Vs DVDs.
So my question is: would you like me to do this? If you’ve been wanting to get your hands on the homestudy course but something has been stopping you, would you prefer to get the training online for a lower price instead?
Leave a comment below and let me know your thoughts. Thanks!
In this video I show you how to make the best healthiest snack, and certainly a current favourite of mine…
Kale chips! This recipe will produce some beautiful sweet, spicy and smoky kale chips that can be taken anywhere you feel you might not have the greatest food options away from your kitchen, such as when you’re traveling.
Spicy BBQ Kale Chips
1 head organic kale, torn 2 chipotle chilis, soaked 1/2 cup soaking water from chipotle chilis 2 tablespoons olive oil 3 tablespoons nama shoyu/tamari 2 tabelspoons apple cider vinegar 1 teaspoon paprika 2 teaspoons cumin 1 teaspoon garlic powder Pinch cayenne 1 cup sun-dried tomatoes 1 cup soft dates
- Blend all ingredients in a high-speed blender until smooth.
- Thoroughly combine the kale a sauce in a bowl until all the kale is coated.
- Evenly scatter the kale on a non-stick dehydrator sheet in a way that will allow the air to circulate around it.
- Dehydrate at 105 degrees F for around 10 hours. Remove from the non-stick sheet, transferring to a mesh sheet and continue dehydrating until the kale is completely dried out.
Are you one of the people that have signed up for my free eZine?
Enter your email and I’ll also send you my 5 Most Popular Recipes eBook for free too.
For more information take a look at the my other Raw Food Recipes.
So many times I see people struggling to get into one of nature’s finest bounties: young coconuts.
Even if they’ve been taught the ‘correct’ way to get them open with a cleaver, using the heal of the blade to bust them open, it can still be intimidating to actually do.
In this video I show you an easier way to get one of these babies open, but with a bonus…
You have a really nice and very impressive and unusual bowl to serve soup in, wowing your guests.
Thanks to Moi, aka “Big Moi” for turning me on to this way of opening coconuts.
Let me know what you think in the comments below and make sure you ‘share’ and ‘like’ on Facebook, and retweet to your Twitter followers if you think they’d find it useful.
Are you one of the people that have signed up for my free eZine?
Enter your email and I’ll also send you my 5 Most Popular Recipes eBook for free too.
For more information take a look at the my other Raw Food Recipes.
