Archive for the 'Breakfast' Category


November 13th, 2009

making kombucha
This week, we focused on fermentation. We discussed it’s health benefits, and we made lots of recipes using it…including my first batch of kombucha. Kombucha is a fermented tea which contains probiotics. You start by preparing a tea. Mine was made with oolong tea and honey.

scobyNext, you add the SCOBY and a little kombucha. The SCOBY is actually a mass of living organisms…a zooglea. It’s like a culture of probiotics growing in your tea. You can kind of see mine floating in the tea here. Once you have your culture set up, you need to let it ferment for about two weeks. Then you can flavor it however you like.  At this point, the SCOBY will have reproduced into a mother and a daughter SCOBY.  These can be separted into two new batches of kombucha.  I’ll check back with you about that when the time comes…

vanilla mango yogurt
We also made yogurt this week from coconut meat. We started out with a plain yogurt base which we allow to ferment in the dehydrator overnight. This is what it looks like when it comes out of the dehydrator.

vanilla mango
Then, you can flavor it however you like. I made vanilla mango yogurt. I LOVED it.

cheese to dry
We also made a couple different kinds of cheese. This is the initial formation of my cashew cheese which we made using probiotics.

We also made a cheese using miso as the fermenting agent. This one was much more herbalicious and used almonds for the base.

fig compote
This was the fig compote we made to garnish our cheeses.

Lavendar honey
We also made a delicious lavendar honey.

cheese plate
Here is a picture of my cheese plate. The cashew cheese was garnished with a black pepper crust. The herbalicious cheese crumbles were garnished with the lavendar honey. The green cheese is a pumpkin nut cheese (which we actually borrowed from the RESTAURANT), and it was garnished with the fig compote.

cheese platesOnce we were all done making our cheese plates, we had a little cheese tasting party with a glass of white wine. I couldn’t really drink mine, but it tasted wonderful. Ladan also invited Matthew Kenney to come check out our plates.  I might be having cheese plate for breakfast.  It was tasty, but I was already too full to eat it.  That’s the problem with culinary school.  You’ve got to pace yourself.  Though as far as problems go, it’s not a bad one to have.  🙂

class pic
Ok. Well, I’m off to school…


Breakfast Ideas

November 10th, 2009

breakfast cereal
Today, we started off with breakfast recipes. First, we made this really simple cereal that I didn’t think I was going to like. Was I ever wrong. Laidan sprouted some buckwheat groats for us and told us to mix them up with whatever we wanted. I came up with this combo:


1/4 C sprouted buckwheat
1/4 C dried Turkish apricots (chopped)
4 raspberries
handful of blueberries
1/4 tsp cinnamon
dash almond extract
2 T agave

(Bear in mind that we used unsweetened nutmilk. This recipe is a little on the sweet side. So you may/may not want to use less agave. In fact, the beautiful thing about this cereal is that you can really add whatever you want.)

muffin mix
Next we went about making some cacao pear muffins.

muffin molds
Here we’ve molded them into the form of little muffins.

…and set them in the dehydrator to dry. They should be ready when we come in today. I’m looking forward to it…


The Versatility of Nuts

November 4th, 2009

It’s the third day of CHEF SCHOOL, and we’ve been laying down some building blocks. Yesterday, we started with SALADS. Today was all about nuts.

china hat
We started out making NUT MILKS. We each made two kinds. I went with almond and cashew. Believe it or not, I’ve never made cashew milk before. They have these fancy utensils for making nuts milks which I rather like.

almond pulp
Once we strained our milk, we set about saving the pulp to make flour with.

The almonds were much more productive than the cashews in the pulp department. Here I’ve spread the almond pulp onto a dehydrator tray for drying. Then tomorrow, I’ll blend it into a fine powder.

frozen bananas
Next came the fun part…making smoothies with the nut milk. We tried four different recipes today. Two of them used these frozen banana bits.

vanilla shakeWe started with a simple vanilla shake. This is one of my favorites as I have a weak spot for all things vanilla. ESP things involving bits of real VANILLA BEAN.  I used cashew milk for mine, and it was a nice combo.  One person did brazil nut milk and one did macadamia.  I think I liked mine the best.  But they were all good.



.choc almond butter cup
Next came the banana almond butter cup. We guzzled the first one down with no problems. It was right about at this point that we started to realize that we might need to pace ourselves if we were going to do FOUR. But we were determined. And they were good.

hot ancho cocoa
Next came the hot ancho cocoa. You can see the steam rising from mine. Mmm…hot cocoa.

Last, we had the muscle – a protein shake. Can you imagine drinking a protein shake after all that? I didn’t get very far. And I forgot to take a picture. But it was good…

Finally, we made a batch of my favorite, the RASPBERRY VANILLA ALMOND GRANOLA.

granola tray
It came out a lot prettier this time. I think it was the whole raspberries and the lime zest. I’ll let you know how it tastes tomorrow. We’re supposed to have it for breakfast with our leftover milk. I gotta tell ya…I’m really roughin’ it out here. Can you tell?


Raspberry Vanilla Almond Granola

June 12th, 2009

We finally broke our long smoothie streak and made some granola. This recipe was from EVERYDAY RAW and it’s a good one! I was actually surprised by the volume of granola it produced. I think we filled up three quart jars.

The mix barely fit into this giant bowl. I can’t remember the volume of this bowl, but it’s the largest one you can get. You can kind of see the book in the background if that gives you an idea.

Still, despite the massive volume, it went fast. I think it only lasted a week or so. We’re planning on making more today…


Fruit Parfaits

August 15th, 2007

parfait 1

I’ve been making a lot of these this week. Also from ANI PHYO’S BOOK, it’s fruit with buckwheat crispies and coconut cashew pudding…


…and maybe some coconut sprinkles.