In  a few weeks I will be in Sydney running two cooking classes at the beautiful Sydney Cooking School in Neutral Bay. One class is fully booked and I have some spots left in the Sunday class. This class is called Fresh and vibrant and is based on many of the principles of raw cooking yet not entirely a raw food preparation class.

I  love raw food and eat it everyday in the form of salads but also know when my body needs cooked food. However every time I cater on a retreat that incorporates raw food I realise why so many people are turned on to this way of eating. I made some raw soups for example, juicing and blending the pulp and then warmed the soups up. I was once again reminded of how fresh and vibrant this way of eating really is. The vegetables in the soup are not over cooked, i could feel my body tingle as I ate the soups and knew in my bones that it really was alive food. In addition my digestion worked better than normal.

In the cooking class on the 25th of May we will take a hands on approach and incorporate raw food with vital, alive and fresh cooked food.  I can assure you that once eating a few meals like this you will feel inspired to cook this way on a regular basis. We will make snacks, mains, a few salads that you will want to eat any time of the year, some delicious desserts and drinks. The class runs from 9:45 and finishes at 2:30 and includes all the ingredients used, morning tea, lunch a copy of Fresh and Vibrant cook book any additional recipes, a protein and iron guide and the possibility of taking some of the food home to sample with your family and friends. The class costs $165. If you are interested in reserving one of the places please email veetscuisine@gmail.com or call 0403 800 809.

Below is a recipe that I have come up with based on the Balinese curry In Veet's Cuisine, Delicious Vegetarian Recipes' cook book.  By not overcooking the vegetables the curry takes on a more vital quality, yet is wonderfully warm for those wintery months.

Fresh and vibrant Balinese curry

4 cups filtered water

6 kaffir lime leaves finely chopped

2 tsp ground coriander

3 tsp grated ginger

2 cloves garlic (optional)

1 small red onion

1 hot chilli (optional)

4 tsp freshly grated tumeric or 1 tsp of ground tumeric

2 tsp tamari

1tsp salt

2 lemon grass stalks, bashed a little, i do this by bending them in half.

whatever vegetables you like about 500g cut into very tiny pieces

400ml coconut milk

Place a metal or heat proof bowl over a saucepan of boiling water and put in the 4 cups of water. With a mortar and pestle, grind the kaffir limes leaves, ginger, garlic, onion and coriander powder into a paste. Add the tamari,  tumeric and salt. Next place the paste in the boiling water add the lemon grass stalks. The water in the bowl won't boil but will heat through and take on the flavours of the paste. Turn the heat down and keep at a low temperature for half an hour to 45 minutes. Taste to see if the water is nice and flavoursome. If not keep on the simmering heat for a while longer.

You can either strain the water from the paste or just take the lemon grass out. I leave the paste in as I like all the bits and pieces. Next add the vegetables and coconut milk and keep on the low heat until everything has warmed up somewhat.  The vegetables will cook slightly but still keep their crunch and be nice and warm when ready to serve.

Categories:Mains

Tags:classes coconut milk kaffir lime lemongrass raw recipes curry

Share This Post:

Related Posts


Comments

  • Gatya