Summer adventures in raw-vegan culinary school!

The past four weeks seem to have flown by! I enrolled in a four week raw-vegan culinary program with Plantlab in Venice, CA to learn how to create edible magic with plants. This program has opened my eyes to a wide array of culinary techniques such as fermentation, understanding the dehydrator, elevating a dish with marinades and sauces, and the art of plating. It has been a wonderful creative outlet, and I am so grateful for the summer off from work to be able to dive into this program. What a fun experience it's been! Below are some of my dishes from the course and a quick recipe for a delicious chocolate sauce. Thanks for stopping by. I hope you have an amazing week ahead! xoxo Nicole 

Raw noodles with an almond Thai chili sauce

Raw noodles with an almond Thai chili sauce

Cheese plate with a macadamia-caramel cheese, herbed-cashew cheese, and pickled veggies

Cheese plate with a macadamia-caramel cheese, herbed-cashew cheese, and pickled veggies

Butternut squash ravioli with a basil-macadamia ricotta, pea pesto, and marinara sauce

Butternut squash ravioli with a basil-macadamia ricotta, pea pesto, and marinara sauce

Homemade coconut vanilla ice cream with marinated pears

Homemade coconut vanilla ice cream with marinated pears

Banana crepes and fresh fruit drizzled in a chocolate and coconut cream sauce

Banana crepes and fresh fruit drizzled in a chocolate and coconut cream sauce

Three Ingredient Chocolate Sauce

4 Tablespoons Coconut Oil Melted

1/4 Cup Cacao Powder

2 Tablespoons Maple Syrup

Mix all ingredients in a bowl until smooth. Drizzle over everything. Enjoy!