tag:blogger.com,1999:blog-19937367512539633022012-01-20T07:31:26.899+01:00Living a rawsome lifestyle and having fun, creating gourmet organic vegan raw foods that taste amazing, please the artists eye and on top promote health, rejuvenate and save the environment.b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.comBlogger321100tag:blogger.com,1999:blog-1993736751253963302.post-38767747459005336902012-01-11T21:22:00.003+01:002012-01-11T21:23:27.012+01:00

Pappadams tamarind glaced cherry tomatoes avocado, coriander froth After a great Thanksgiving Break that I got to spend with lovely old friends in Denver and San Francisco, I arrived back in Oklahoma City, full of energy and ready for all the exciting new things I would be learning during the Advanced Training at the Matthew Kenney Academy. Among the many highlights, I would like to

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1tag:blogger.com,1999:blog-1993736751253963302.post-30750144837602382132011-12-14T03:41:00.002+01:002011-12-14T03:43:07.730+01:00

After Matthew Kenney, Level 1 was finished, I hopped on the plane to route via Denver to San Francisco to visit friends and spend Thanksgiving with them. My friend Yelena is the co-owner of the Arizmendi Bakery and she organized a Thanksgiving Dinner for all the workers and friends, to which I was invited. Of course, the requirement was to make something raw, ideally a dessert, but all I had

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0San Francisco, CA, USA37.7749295 -122.419415537.6745235 -122.577344 37.8753355 -122.261487tag:blogger.com,1999:blog-1993736751253963302.post-76419203307056225912011-12-03T23:46:00.001+01:002011-12-04T06:26:32.444+01:00

For the first 3 weeks of our training, we studied and replicated some exciting recipes, learned about ingredients that are commonly used in raw food cuisine and got to know all the basic equipment and tools that are used to combine those ingredients in the recipes into flavorful dishes that we learned to plate in many beautiful and appetizing ways. When week 4 came along, it was finally time

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com6Oklahoma City, OK, USA35.4675602 -97.516427635.260646200000004 -97.8322846 35.6744742 -97.2005706tag:blogger.com,1999:blog-1993736751253963302.post-89140061098926857022011-11-23T03:21:00.001+01:002011-12-14T03:45:23.665+01:00

Week 3 has been announced as the “heavy” week, full of pastry and sweets. And in some ways it lived up to the expectations. Monday started off right away with making chocolate chips, a pretty exciting recipe. I´ve been using raw cacao nibs for anything I needed chocolate chips so far, and frankly, I personally still prefer this due to health reasons, but from a culinary aspect,  the

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0tag:blogger.com,1999:blog-1993736751253963302.post-78623954668144749582011-11-14T01:27:00.001+01:002011-12-14T03:45:38.657+01:00

@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Week 2 of the Level 1 Course of the Matthew Kenney Academy Chef Training turned out to be no less exciting than the

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0tag:blogger.com,1999:blog-1993736751253963302.post-54088787423542194952011-11-08T03:39:00.002+01:002011-12-14T03:46:18.871+01:00

        After this amazing first week with so much delicious food and so many fun recipes we prepared, we got the chance to attend a special 4 course Halloween Menu, prepared exclusively by chef Shawn, one of our instructors.  It was a beautifully designed menu with very funky names for the courses and even our waiters got creative and dressed up in style.   It started off with

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1Oklahoma City, OK, USA35.4675602 -97.516427635.260646200000004 -97.8322846 35.6744742 -97.2005706tag:blogger.com,1999:blog-1993736751253963302.post-65535640914740476512011-11-01T03:53:00.001+01:002011-12-14T03:46:42.050+01:00

Last Saturday, Oct 22, I left buzzing New York City where I had spent the previous two and a half weeks to catch a plane to the Mid West. Now you might wonder, what motivates me to leave a city like New York to move to Oklahoma City for 2 months and there is probably only one destination that can fully justify this decision: The Matthew Kenney Academy, where I am attending a two month

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com5Oklahoma City, OK, USA35.4675602 -97.516427635.260646200000004 -97.8322846 35.6744742 -97.2005706tag:blogger.com,1999:blog-1993736751253963302.post-7495477692293466632011-10-23T18:01:00.000+02:002011-12-14T03:47:44.390+01:00

@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Last year, when I came to New York City in February 2010, I went to eat at Pure Food and Wine for the first time and

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1New York, NY, USA40.7143528 -74.005973140.5217853 -74.3218301 40.9069203 -73.69011610000001tag:blogger.com,1999:blog-1993736751253963302.post-12987045692028993592011-10-02T21:59:00.002+02:002011-10-02T22:15:05.742+02:00

I am still keeping my obsession about fermentation. And my new favorite breakfast is very simple but oh soooo delicious. It is plain fermented probiotic almond yoghurt with seasonal fresh fruit sprinkled with some raw Balinese Cacao Nibs and Bee Pollen. Not only is this combination super delicous, it´s also VERY healthy. For one, the probiotics in the almond yoghurt are an immune booster,

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com2tag:blogger.com,1999:blog-1993736751253963302.post-22222718720520227612011-06-20T15:56:00.002+02:002011-12-14T03:48:13.994+01:00

Wer von euch hat die Frage noch nicht gehört: “Aber was esse ich denn in der Rohkost anstelle von Käse?” In der Tat, der Käse hat es den Deutschen angetan und als kleiner Feinschmecker und selbst immer noch Liebhaber von Höhlen- oder Bergkäsespezialitäten, Parmesan, Gorgonzola, Schafskäse und co. kann Gourmet Raw Chef Boris Lauser (b.alive!) das sehr gut nachvollziehen. Darum lag es ihm vor

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com16Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-7307177651316124572011-05-27T16:45:00.006+02:002011-12-14T03:49:11.236+01:00

The vegan movement has reached a critical mass and with it also the raw food movement is catching up in light speed and is getting massive press coverage. It is amazing to see how many press articles are being written about the subject and how the press is just literally jumping on the subject. I recently had the Deutsche Welle camera team over at my dinner club and they shot a piece on my raw

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-38287612480594907172011-05-16T13:28:00.006+02:002011-12-14T03:49:57.154+01:00

Last weekend, I had the great pleasure to host Kate Magic for a magical workshop on raw and superfoods here in Berlin. Kate is the founder of one of Europe's biggest online sellers of raw products and superfoods, Raw Living, where you can find a great selection of products. The store features not only regular raw food products, but also exotic ayurvedic herbs like Ashwaganda, medicinal mushrooms

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-59345928085975943602010-10-05T03:12:00.027+02:002011-12-14T03:50:25.192+01:00

After a summer full of raw food events over Europe, including a successful participation at the Rohvolution, German's biggest raw food event last weekend in Speyer, I just got back to Bali a few days ago. Thanks to my friend Marianne, who I met during my last stay here at the Radiantly Alive Yoga Teacher training, I was asked to come to Gaia Oasis as a raw food consultant. Gaia Oasis is a jewel

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Bali, Indonesia-8.4095178 115.188916-9.414796299999999 113.9254885 -7.4042392999999995 116.45234350000001tag:blogger.com,1999:blog-1993736751253963302.post-10367763283138751152010-09-16T14:48:00.004+02:002011-12-14T03:53:54.406+01:00

When my good friend Lonneke from Holland called me beginning of this summer, I was so happy to hear that she wanted to come to Berlin to visit me with her new boyfriend Freek Zwanenberg. Unbound excitement kicked in, when she mentioned that this same boy was an amazing piano player and she suggested to have a raw food dinner, during which he can play his improvisations, inspired by my food. I

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-24610086074892980242010-09-08T16:29:00.006+02:002011-12-14T03:52:45.941+01:00

Yesterday evening was a true highlight in my life as a raw food chef. My dearest friends Sienna and Yves opened their Roman Palace , which they call their humble home, in the center of Monti in Rome, to host the Roman episode of my latest dinner series: Tropical Inspirations from Bali. Watching over the roofs of Monti under new moon, 22 excited guests were served a fusion repertoire of Asian

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com2Rome, Italy41.8905198 12.494248641.5122753 11.8625346 42.2687643 13.125962600000001tag:blogger.com,1999:blog-1993736751253963302.post-58996456456282947612010-07-27T17:29:00.002+02:002011-12-14T03:54:16.953+01:00

Inspired by my recent journey to Bali, where I worked for the Radiantly Alive Yoga Teacher training (see previous blog post), I served a selection of 5 new exotic Asian fusion creations at last weeks b.alive! club dinner in my studio loft in Berlin. It was a magical evening, because not only was the food delicious, but my 6 excited dinner guests created the most beautiful atmosphere, while I

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-10510240954827038592010-06-17T05:48:00.011+02:002011-12-14T03:53:28.282+01:00

One month has already passed, since I arrived on Bali beginning of May, and with it an exciting and inspiring time, creating indulgent gourmet raw food meals for about 35 eager students of the Radiantly Alive Yoga Teacher Training. This month long program is probably one of the world's most comprehensive yoga teacher trainings available at the moment. Each day seems like a day in paradise.

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Bali, Indonesia-8.4095178 115.188916-9.414796299999999 113.9254885 -7.4042392999999995 116.45234350000001tag:blogger.com,1999:blog-1993736751253963302.post-74051210283223007662010-05-30T11:20:00.005+02:002011-12-14T03:54:49.141+01:00

It's not TV yet, but web tv for now :-) Watch my first online performance in which me and my raw food partner Melanie from Aphrohdisia tell you the benefits about raw food and show you how simple it is to make a green smoothie, zucchini spaghetti bolognese and a rawlicious chocolate pudding.

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-37193572501237915262010-04-01T19:52:00.011+02:002011-12-14T03:55:30.628+01:00

During the last 3 days, my little 46 square meter loft in Berlin turned into an (almost) Hollywood movie set ;-) Victoria Boutenko, famous inventor of the Green Smoothie and loving mother of the Raw Boutenko family, is currently on Europe Tour promoting her new book Green For Life. And nowhere else than my small raw food laboratory was chosen to be the set for shooting her new film. Right after

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com2Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-80363054749906491602010-03-25T11:43:00.007+01:002011-12-14T03:56:14.149+01:00

Mesquite Chocolate GraWnola, Golden Cranberry Pecan Toast, Incan Cayenne Chocolat with Shilajit Mineral Pitch, GoChocoNuts Spread , Caramelized Yacon Flan, Raw Phad Thai with Ginger almonds and much more at the Rohvolution in Berlin this weekend (www.rohvolution.de).Rohvolution is Europe's biggest event on raw food, taking place in 3 different locations in Germany every year.This weekend, 27th

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-69548031730105890432010-02-18T15:28:00.021+01:002011-12-14T03:56:48.139+01:00

Last weekend I was gifted one of these endless blissful moments in the career of a raw food chef and culinary artist: All the vibrations of love in the air of Valentine's weekend culminated in the heart of Berlin and in mine, with 15 excited and lovely angels gliding into my little loft in Mitte. Melanie from Aphrohdisia.de and myself created 5 culinary pieces of art full of love and devotion to

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com3Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-77020600748197958872010-02-03T23:14:00.000+01:002011-05-16T13:28:31.325+02:00

Many of my clients always face the same problem, when it comes to winter time vegetables: How to handle kale, cabbages, brussel sprouts and co. I am a big fan of all those veggies, since they are local, in season and provide the body with the nutrition that it needs during these cold, damp months.Working with them is a little more challenging than just making a salad and yet, no rocket science.

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1tag:blogger.com,1999:blog-1993736751253963302.post-47207831651148850062009-12-21T12:57:00.006+01:002011-12-14T03:58:50.690+01:00

Only a few more days until Chrismas and the end of an exciting year full of joy, amazing connections and experiences. I am at my parents house in the South of Germany, surrounded by snow covered forests and medieval rooftops; a good time to stop for a moment and look back: This has been a very exciting year for me during which I have been connected with so many beautiful people that supported me

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-71294299405157225072009-12-02T14:02:00.007+01:002011-12-14T03:57:21.721+01:00

This past Sunday, my friend Alex from Wamos Zentrum organized the first Rawsome Sunday in Berlin, an entire day of workshops, talks, showcases, samplings and information around raw food. It was a great event with almost 30 attendees, "wheatgrass messiah" Piter Caizer from L.A. was giving lessons on juicing and making Essene bread and raw burgers and I was teaching how to make delicious smoothies

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com3Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-3720367086003096182009-11-27T11:25:00.004+01:002011-12-14T03:57:47.405+01:00

The past few months have been very inspiring and I had the chance to connect with so many amazing people just by following my passion. Lovely freelance writer and mother Kimberly Bradley popped into my dinner club for lunch this spring because a friend had told her about it and here I am, my picture in the New York Times. Recently, film producers Eric Swartz and Sarah Bolton from Memphis came to

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0Berlin, Germany52.524268 13.4062952.2151175 12.774576 52.8334185 14.038004tag:blogger.com,1999:blog-1993736751253963302.post-84384117810703328882009-08-09T19:20:00.018+02:002009-08-12T16:19:34.640+02:00

There has been extended silence on this blog but it has all been for a good reason: traveling, training, self-development and back I am, full to the rim with new inspirations from recent travels to Thailand, Singapore and Bali. All of these places are little heavens for raw foodies and not at last because of one particular exotic fruit: Fresh Young Coconut. Young Coconuts are an amazing superfood

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com2tag:blogger.com,1999:blog-1993736751253963302.post-68055663753948976432009-04-06T09:21:00.000+02:002009-04-06T00:22:07.554+02:00

Preparing raw desserts has become one of my favorite activities when experimenting in my raw food kitchen. Not only are they just divinely delicious, but the mere process of creating them absolutely fascinates me. Creating a raw dessert is truly an art. Going through the ingredients list of this beautiful strawberry shortcake I made a few days ago (inspired from The Sunny Raw Kitchen: Recipe of

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com4tag:blogger.com,1999:blog-1993736751253963302.post-60074678823645091422009-03-20T12:12:00.000+01:002009-04-13T13:11:37.348+02:00

Last Sunday, I opened doors to the first brunch at the inofficial "b.alive raw café" at my little studio loft in Berlin Mitte. It was a great success. 11 hungry people showed up with sceptic faces wondering whether THIS raw food would actually fill them or if they need to go to have a Döner or Currywurst after. I think, noone had to :-) The brunch menu featured: Banana Blueberry Chocolate

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1tag:blogger.com,1999:blog-1993736751253963302.post-59886905737523580482009-03-12T19:33:00.000+01:002009-04-13T13:10:32.704+02:00

A long time has passed since my last blog post and an update has been overdue. Especially, since I finished this one already quite a while ago: My first podcast. Instead of writing about my food journey in San Francisco over Christmas and New Years, I decided to use this opportunity to experiment with podcasting instead. So here it is, the first episode of the b.alive podcast. Lean back, relax,

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0tag:blogger.com,1999:blog-1993736751253963302.post-27725160455102067982009-01-25T15:20:00.003+01:002009-08-12T15:57:57.193+02:00

The question of last nights wonderful dinner party at my neighbours Michael and Philipp was: What is it? A brownie? A deformed truffle? A chocolate cake? A raw tiramisu? ... Well, it started off with the idea of trying to copy this wonderful walnut cherry and chocolate confection that I had for desert at Alive! in San Francisco. Friday night at 11pm, I suddenly was hit by an obsession to give it

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com1tag:blogger.com,1999:blog-1993736751253963302.post-18187877950565945932009-01-21T10:08:00.000+01:002009-07-15T16:39:06.249+02:00

Coming back to Berlin from vegan's and raw foodist's heaven San Francisco, I was afraid, I would never be able to go out again if I wanted to keep eating a purely organic, vegan, rawfood diet. I should be wrong: Doing a little Google search on vegan and rawfood in Berlin, I came across La Mano Verde, a recently opened vegan restaurant with a partially raw vegan menu. Fantastic! And perfect timing

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0tag:blogger.com,1999:blog-1993736751253963302.post-75990821863510422302009-01-14T16:00:00.004+01:002009-08-12T16:17:52.787+02:00

I think that is what I would call this plate in my own restaurant (shall I ever have one): Today's raw lunch at my home café: zucchini sunflower hommous with fresh thyme on marinated kohlrabi (top)marinated sunchokes (left)sprouted quinoa and lentil salad with spicy tomato-apricot chutney (right)Red Cabbage Pad Thai with Cashews (center)Everybody knows the classic chickpea hummus, but who

b.alivehttp://www.blogger.com/profile/16852347892900315425noreply@blogger.com0