This afternoon a few of us from class gathered for Sunday Supper at 105degrees. So far, I’ve experienced Italian and Thai, last week a culinary artist’s palette, and this week a meal by Kitchen and Academy Director, Ladan Raissi.
Organic Carrot Soup, Young Thai Yogurt, Sprouted Lentil Cracker
Brazil Nut and Wheatberry Risotto, Fennel Confit, Truffle Oil
Poached Seckel Pear, Hazelnut Mascarpone
Welcome!
I'm Helen Castillo, a classically-trained Raw Chef Instructor, and my mission is to present a fresh and health supportive approach to raw vegan cuisine using clean, vibrant, sophisticated flavors with the application of fundamental French culinary techniques for the contemporary home kitchen.
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To your health and wellness,
"You are a great teacher. Excellent stage presence--enthusiastic and detailed, friendly and authentic."
--Cherie Soria, Chef and Owner, Living Light Institute, Fort Bragg, CA
"You need a show! So impressed with your wide range of knowledge and ability to make me (a total newbie) understand. Delicious! I'm a believer!"
--Jen Gero, New York, NY
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