Recipe Blogs

[Ertarox]

Hey all, I know about Carmella and Marci's, but can you list any others that are helpful for all of us aspiring to be chefs like Alissa? I want to put a list together.

Thanks!

[Glowin]

what is marci's? somehow I missed that...

I know of one, GONERAW

[Ama]

Carmella's compiled a list of helpful blogs on her site. Check out the right hand column, they are all listed there!

http://thesunnyrawkitchen.blogspot.com/

She also has a list of sites with free recipes!

[Revvell]

I'm curious how compiling a list of blogs from people who have taken so much of their time to create recipes will help one become a raw chef "like Alissa". Enlighten me please.

Revvell

[Ertarox]

I'm curious how compiling a list of blogs from people who have taken so much of their time to create recipes will help one become a raw chef "like Alissa". Enlighten me please.

I thought this was fairly self-explanatory, but basically, practice makes perfect! Alissa learned from others, too, and that is how she became such a fabulous chef.....

[Ertarox]

P.S. I'm aware of Carmella's list. I just wanted to know what else was out there, but thanks for the reminder!

[lafsalot]

"Aspiring to be a raw chef"(?!) I thought you were already a chef that teaches, caters, coaches, etc. Just curious ~ Cathy

[eatyourbroccoli]

"Aspiring to be a raw chef"(?!) I thought you were already a chef that teaches, caters, coaches, etc. Just curious ~ Cathy

like alissa..putting alissa on a higher level than herself.

experimentation is practice. practice makes perfect.

i really dont understand the passive-aggressive cattiness over this topic on this board. not directed at you lafsalot..because i dont know how you meant your post. but in general lately..in various threads.

[RawFoodieMom]

experimentation is practice. practice makes perfect.

i really dont understand the passive-aggressive cattiness over this topic on this board.I don't get it either. I think it's a good idea to share resources with each other. We all love exploring new recipes and information...

Basically Erica was just sharing her enthusiasm for trying new creations... And was looking for some input on some other motivational blogs, etc...

Deb

[lafsalot]

Hope my comment did not come across as having any malicious undertones - that was not my intent. I merely meant that since she is already a "raw chef, caterer, and coach" (schoolof RAWK) and shares so many recipes (eg jicama garlic bread, sour cream, etc) with us, I hardly would consider her to be an "aspiring" one since she has attained (at least to me) that goal already. ~ Cathy

[RawFoodieMom]

Cathy, that makes a lot of sense. :) I can relate though, I do find it easy myself, to view myself as a "newbie" still, no matter how many recipes I've tried, but I'm a certified chef and teacher, LOL! ;)

I guess I never think I'm "done learning", and I don't think I ever want to be done, there's always more to learn, and it's so much fun to keep experimenting, and absorbing other people's discoveries of raw food knowledge and creations...

Debra

[eatyourbroccoli]

no cathy..i wasnt directing anything at you. or at anyone in particular for that matter. i guess im just speaking out of emotional detox and residual effects of the full moon. :o

[Mishka]

What about Petals blog...
lucreziarawblogspot.com

She has the yummy Raw cherry garcia Ice cream recipe listed there with many others.

Definitely gonna try it! Thanks for sharing Petals!!!!
Mishka

[lafsalot]

eatyourbroccoli - please, there is no need to appologize or explain. In retrospect, I can see where my original post could easily be taken out of context.

rawfoodiemom - I NEVER admonished Erica for her quest for more info -isn't that we are all here?!!!!!!!!!!!!!!!!

[carolg]

I enjoy going to others blogs and reading their story, updates, recipes and credit where credit is due I find they are good at doing.
carolg

[Carmella]

I can relate though, I do find it easy myself, to view myself as a "newbie" still, no matter how many recipes I've tried...

I guess I never think I'm "done learning", and I don't think I ever want to be done, there's always more to learn, and it's so much fun to keep experimenting, and absorbing other people's discoveries of raw food knowledge and creations...

Debra

This is exactly how I feel too. I see myself as a little baby who's only just started learning how to walk.

There is sooooooo much more to learn! The day I think I'm done learning will be a sad one indeed. ;)

[Ertarox]

I tried to copy lafsalot's original post - but it didn't copy and I'm too lazy to go back.

Besides, it alarmed me, at least until I read the other stuff - thank you for clarifying.

I want to say this:

I AM a certified raw chef... through a correspondence network. For my business, it's great. HOWEVER, I have figured out what I do through trial and error, NOT through that certification.

I actually DO NOT consider "myself" to be a chef. I am TOTALLY learning new spices, new tastes all the time. I honestly am more confident with making other's recipes, and I think of variations to make my own, etc. But I see "real" raw chefs with their pretty inventions, etc, like Alissa or Juliano or www.rawchefdan.com - his stuff, or this guy I saw a few weeks ago at a demo, and THEY are chefs to me. *I* am an uncook - I make good raw food, but I am TOTALLY learning and heck, there are fruits and veggies I read of that I still don't know what they are, etc. Chefs are versed in all of this.

People like my food alot (usually! lol) and that is great. I love the side business, but I'll tell you the #1 reason I am no a chef: I would never want to be working in a raw restaurant or doing demos for a living, as cool as it is, because I LOVE to write and I get way more excited about educating and activism and teaching people about how to get rid of cancer, etc. THAT is what I love to do and my calling. But making the food is certainly fun and necessary, so I enjoy it, truly. But I think the goal is to minimalize the amount of these heavy foods we eat, anyways, you know? To food combine better, etc. But it's the novelty of doing these things that is half the appeal to me, honestly! I have no idea how I made it this far at all making food: I almost cried and totally protested (and won) at CHI when they tried to put me in the kitchen for energy exchange, and I cannot cook other that to sautee everything in one pot, totally. I stink at it! lol. So I am still shocked I make this stuff, which is still more creative than "chefy".

I learn as much as anybody else on this board, LOVE other people's creations, and am inspired viewing them. I had no idea I could make quiche or tart crusts - that still blows my mind! It has opened up new possibilities, and that is why I love coming here. That is why I like to see other's blogs, etc. I refer a lot of newbies to web resources, and what could be more inspiring than to see other everyday people making it happen themselves, you know?

Second thing I want to clarify:

While I may have been in a rush and the wording may have been off a bit, I really really really really hope nobody has confused me for catty, etc. I don't see how it could be, but anything is possible, but it alarmed me that others might see me that way. I mean, every girl has a little in her (lol!!) but I love how genuine and supportive this board is, honestly, and so I truly hope I have not left that impression when I said "like Alissa" or to be a "Chef". I don't consider Alissa holier than us, I think her creations are DAMNED SPOT ON, right down to her bagels and onion dip! I love that, and so I truly just respect her skills and meant that in the sense that I want to grow my creativity and knowledge. I don't see how that could be construed as catty but words totally can read different ways, so thank you for letting me type this. :-)

Happy Easter!
Erica

[livingatthetop]

And we are a family so we are all gonna go through little spats

Goodness I have been through mine but at the end of the day a beautiful light like yours shouldn't be dimed.

You Rawk and I can't wait to see your business ventures come to light

The great thing aobut raw food is that you never stop learning if you did I would have moved on to something else a long time ago. like spelling:o

I like your beautiful spirit and your creations are orginal:)

[Shoshannah]

I, too, have been blessed by your presence here Erica. I support you in your dreams and know that you have what it takes to make them a reality.

[lafsalot]

First, let me preface this by saying that I truly believe that life is a continual learning process - "everybody teaches, and everybody learns" and have NEVER or would NEVER question someone's quest for more knowledge (eg I wouldn't go to a medical specialist if he failed to keep up with the latest developements and procedures).

Again, I am so sorry that you found my first post "alarming", Erica. I (innocently, or so I thought), ONLY questioned the referrence to yourself as an "aspiring" chef, since in my eyes (as I have said before), you are already an accomplished seasoned pro.

That is all I have to say on this matter. Enjoy the holidays everyone ~ Cathy

[Ertarox]

"in my eyes you are already a seasoned pro

I don't know if I can ever forgive you for this, lafsalot (LOL!) Dang. Really. Well, if THAT was the source for any confusion, then CALL ME "CATTY" :D

No biggy. Words read wrong, and we all have diff ideas about ourselves than others do, etc. You all rawk, and lafsalot, your name has always brought a smile to my face! :-)

Happy Easter! I have to go drink my first of 5 colon shakes. Um... yeah. (lol)

Love and light to all of you!

Erica