So, yesterday was taco day and today we had PIZZA DAY! On our overnight dehydrated pecan-crust we all got to play with our own toppings which was real fun! I made a tomato sauce with tomatoes (really?), sundried tomatoes, red bell pepper, shallot, olives, lemon, some balsamic vinegar, maple syrup and a mix of spices that included holy basil, cinnamon, chili, paprika…It was very hot and spicy and I liked it! The rest of the topping I wanted to keep light and fresh so; micro greens, fresh herbs, lemon zest, bell pepper, tomatoes and some drizzle of the old olive oil did the job. On the very top I sprinkled some shaved macademia nuts with salt and nutritional yeast. YUMMIE!
Bottom picture; The whole class including instructors and Matthew Kenney himself who payed us a visit today. It was great to see and talk to him. I think he’s so inspiring and what he does for/in the raw food world is simply amazing. So, to sum up. GREAT DAY!