Now this was only the humble start of the day. Together with chef Matt Samuelson, who has taught for many years at Living Light Culinary Insitute in Fort Bragg, California, our motivated international kitchen crew (from left to right) Japanese chef Sayuri, who also caters other retreats, myself (b.alive!), German apprentice Anna and becoming raw chef Lucie from the Czeck Republic created some outstandingly rawluscious lunches and divine dinners. Some of my personal favorites were:
- the Mediterranean themes with Hummus and Dolmas, in which the rice had been replaced with a delicous mix of rice shape cut zucchini, pine nuts, raisins, orange juice and olive oil wrapped in flat rolled marinated romaine lettuce leafs.
- an Indian Dinner theme with fermented chapati bread, palak paneer, delicious vegetable curry and mango and coconut mint chutney
- our Asian Style lunches with ad-hoc creations like my Thai Style cucumber kaffir lime "noodles" with wilted spinach.