Archives for posts with tag: Chef School

This one’s a doozy. Mostly because I had school today, which means there were 8 meals/snacks prepared for us for final presentations.

Here we go:

7:30am – yoga and coconut water. followed by an Americano at Verve Coffee.

10 am – SCHOOL! tea, 1 oz. serving of a papaya, flax, ginger, and coconut yogurt smoothie

11 am – 1 avocado, 3 kumquats, 1 handful blueberries

12 pm – 1/2 c. egg salad with roasted squash

1 pm – (seriously, on the hour… every hour) 2 oz. of an endive, avocado, grapefruit salad and 1 oz. of a pureed greens soup.

2:30 pm – Nori, lettuce, avocado, carrots, pickles, tomatoes  all wrapped in different combinations.

3:30 pm -WORK! 1/2 raw beet, handful of almonds, handful of cashews

6 pm – more leftover ceviche with cucumber slices, orange

6:30 pm – a few pinches of coconut flakes

9 pm – apple

Just for fun, here’s all the things that I had to turn down today at school and work since they are not PALEO:

lentil coconut curry, Greens with a miso dressing, chicken and brown rice dolmas, Gluten-Free crackers, Brown rice medley, Chocolate covered strawberries, chocolate and dried fruit candies, rice and nut burgers, tempeh and brown rice sushi rolls, lemon bread, brownies with frosting, sesame honey almonds. 

This may seem like a seriously random food day, but i assure you, this is a pretty typical Santa Cruz day for me.

Willpower won today, and to be honest, so did the looming thought that I would have to post this tonight. This week is good for accountability.

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Pure Paleo is no easy feat, especially while attending culinary school. I’ve had more grains, legumes, sugar, and dairy beautifully displayed before my eyes (and stomach) three days a week for the past 5 1/2 months. My 80% Primal goals have tumbled to a more lenient 70%… maybe 60% Paleo regime. Unfortunate yes, but also very educational.

I have learned a multitude of reasons to continue to embrace a clean, original human diet vs. following the modern “health” standards. I’ve been faced with the comments and judgement of critics, the constant psychological obstacles, as well as the questions and concerns of the less or mis-informed public. All these things combine into one great learning experience.

While I do not wish to repeat the experience, I do value the knowledge and insights obtained during my brief stay in Santa Cruz and my journey through Chef school.

In an attempt to get back on the wagon, so to speak, I’d like to propose a public rebirth into my Paleo values. It seems like a necessary step, seeing as how I’d like to primarily focus on Paleo cooking as a Paleo Chef. Right now I feel like somewhat of a hypocrite due to unneccessary amounts of neolithic foods in my diet.. not to mention my days as a whole.

In the spirit of renewal and change, I propose an online daily report of my endeavor to return to the Paleo fold. This will most likely include a run-down of my daily Paleo-eats and activities. My attempt at optimum sleep, sunlight, and stress relief. As well as my fight to maintain Paleo composure in the face of all things sugared, flourescent, and unnatural.

So… starting tomorrow, you will see a daily post related to my assimilation back into Paleo heaven. It will not be easy (can you say “sugar withdrawal”?), but it will be worth it. My legitimacy as a Paleo professional hinges on my ability to practice what I preach.

So here we go!

Enjoy the ramblings, as I’m sure there will be many.

Today I was able to share some Paleo food with my class for my final presentation. And even though my final was based on a Gluten-Free condition, I incorporated Paleo recipes into my demonstration.

It seemed to be a successful presentation and I hope you love these dishes as much as I do.

Poisson Cru

2/3 cup coconut milk
1/2 cup fresh lime juice
1 red onion, finely diced
1 large tomato, seeded and diced.
1 small cucumber, peeled, seeded, and finely diced
2 carrots, finely diced
1 teaspoon sea salt
1 pound sushi-grade ahi tuna, cut into 1/2″ cubes

  1. Set the tuna aside and combine everything else into a large bowl.
  2. Add the tuna and let marinate for 15 minutes.
  3. Drain excess liquid and serve.
    Option: Serve with avocado half.

Recipe by Laird Hamilton, Force of Nature

Poisson Cru and Papaya

Papaya and Cabbage Salad

1 papaya, battoneted
½ head cabbage, shredded
1 tsp. lime zest

  1.  In a bowl combine ingredients and toss with cilantro-lime dressing.

Optional plating: place papaya cuts on top of some shredded cabbage, drizzle dressing and garnish with cilantro leaves.

Cilantro-Lime Dressing

3 limes, juiced
1/3 c. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground coriander
½ tsp. sea salt
½ c. cilantro, chopped

  1. In a blender, combine juice, spices, and cilantro. Slowly add oil to emulsify.

If you’re curious, here’s the handout from my presentation today… enjoy!
Student Handout – Bauman College 2011

 Greetings friends and health seekers!

So this is what it takes for me to actually sit down and compile my first blog post… a rainy day. Pathetic I know, but it was just the motivation I needed to get this thing off and running.
 
 
I have just finished my 4th week at Bauman College on a quest to become a certified Natural Chef. Living here in Santa Cruz has been a very busy but fun adventure. I am loving the beautiful woods and abundant farmer’s markets. Bike rides to school involve a scenic view of the morning fog lifting off the Capitola Pier. Too many coffee shops, too little time.
 
 
I am loving all the food experiments at school. Last Friday was our “Vegetables and Greens” class. Here are some pictures of our creations!

The complete feast

Stir-Fried Szechuan Broccoli with Zesty Spiced Pecans

Blanched Greens in Cashew Curry Sauce

Roasted Eggplant, Zucchini, and Tomato Gratin with Basil Cream

The basil cream was so delicious that I decided to recreate it at home and I thought I’d pass along the recipe for those who want to give it a whirl.

 

BASIL CREAM

1 bunch basil

1 cup raw cashews, soaked overnight, drained

2 Tbs nutritional yeast

1 cup water

2 tsp lemon juice

salt and pepper, to taste

To Prepare:

Heat a small pot of water and bring to a boil. Prepare a bowl with ice water. Take the whole bunch of basil and dip for a few seconds in the boiling water. Plunge immediately into the ice water. Drain and squeeze the basil in a towel to remove remaining water.

In a blender, add the basil, cashews, nutritional yeast, water, lemon, and salt. Blend until smooth and creamy. Season to taste.

 
This cream inspired a meal that I made for lunch/dinner (lunner?) today. Squash season is in full swing and in honor of the squash and I took a basil cream opportunity to make some spaghetti squash and topped it off with some lovely locally grown Roma tomatoes, some fresh basil, and some mini turkey meatballs.
 
Needless to say, it was heaven. And now heaven is in my belly.
 
Stay tuned. I sense a pumpkin butter recipe in your near future.