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.

From the eBook The Raw Chef’s Recipe Series – No Dehydrator Needed

Pink Sauce

1 cup cashews
1/2 cup water
1 raw beetroot, peeled
2 teaspoons lemon juice
1/2 teaspoon salt.

- Blend all ingredients in a high-speed blender.

Assembly

Nori sheets
Selection of sprouts including alfalfa

- Place a nori sheet shiny side down on a chopping board.

- Load up with a selection of your favourite sprouts.

- Spoon a generous amount of the pink sauce over the ingredients.

- Place more sprouts on top of pink sauce.

- Roll up the whole thing and cut into 2. Serve immediately a small bowl of the pink sauce and some greens and sprouts to decorate the plate.

This is a great way to make a lot of alfalfa sprouts taste good!

Note: the idea is not to roll a tight sushi type nori roll; it can be rolled fairly loosely and enjoyed as a wrap rather than in small bites.

Are you one of the people that have signed up for my free eZine?

Enter your name and email and I’ll also send you my 5 Most Popular Recipes eBook for free too.

First Name *

Best Email Address *