Living Foods Cuisine
At SNC, Living Food Cuisine goes beyond the idea of simply RAW food. It takes the culinary concept of “living food” into the understanding of how live enzymes are preserved during the transformation process. Based on The Language of Intuitive Cooking, this portion of the curriculum adapts cooking methods and techniques for creating beverages, soups, sauces, main plates, and desserts using whole grains, fresh fruits and vegetables, and plant proteins. Meal composition theory that aligns to a living foods diet informs on how to design satisfying menus that are far more than “healthy.”
Details and Inspiration
The Natural Cook training delivers the experience sustaining a life-time of working with living foods. Rather than relying on making this a strict dietary regime, it is intended to be part of a healthy, balanced diet, where living food methods embellish life. It is however a great opportunity for students to live the life of a living foods diet for two of the four weeks duration of this topic. In addition, this topic provides preservation methods for food storage and sustainability and eliminates waste.
Students will observe and experience how seeds (grains, vegetables, protein) go through a transformation that allows their personalities to take on flavors and become satisfying textures. The vitality of the seeds thrives, while they are prepared using the methods of soaking, sprouting, dehydrating, blending and fermenting, that all aid digestibility and invoke artistry.