b.alive - the art of raw gourmet cuisine

Matthew Kenney Academy, Level 2, Weeks 1 and 2 (Wed, 11 Jan 2012)
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

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Lime Banana Chocolate Cream Pie (Tue, 13 Dec 2011)
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

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Matthew Kenney Academy Level 1 Finals (Sat, 03 Dec 2011)
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

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Matthew Kenney Academy Level 1 - Week 3 (Tue, 22 Nov 2011)
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

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