Joni Sare, cooking instructor

Waiting to exhale, the appetizer

Announcing the first course (the appetizer) to 44 people at the Eucalyptus Magazine RAW dinner at Stillheart Institute, Woodside.

“Waiting to exhale”

…..ahhhhhh. ‘Waiting to exhale’ is what came to mind when I was thinking of this course. This is a time to breathe out, relax, allow the parasympathetic nervous system to take over. For it is this that brings digestion. Waiting to exhale. It’s time to exhale now. This is a time to breathe out. Slow, deliberate breaths. A time to connect with your table mates, a time to bring your attention to the food, nourishing yourself, your body and with those around you.

Marinated Fruit Kabobs

The first course, Fruit kabobs with melons and bell peppers were marinated in Umeboshi Plum Vinegar, an aged-salty-sour vinegar. It contrasts the fruity, bouquet-ish flavors of the fruit. The vinegar is used to stimulate the production of stomach acids (hydrochloric acid, HCl), thus aiding in digestion. With spearmint leaves.

Apple Chips, stuffed with Soured Almond Cream Cheese

The Apple Chips were dehydrated and then rehydrated with apple juice and Chinese 5 Spice, then stuffed with a Soured Almond Cream Cheese. The almonds were soaked over night, then blended with Ginger-flavored Kombucha.

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