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| Tasty nibbles during our recent Raw Food Workshop at Gilda’s Club Grand Rapids: Down & Dirty Flax Crax & Seed Cheese Trio |
This week my youngest daughter, Teddy, and I taught a raw food workshop, “The Basics” at Gilda’s Club Grand Rapids. This was our second time having the honor to teach raw, plant-based cuisine at this incredible facility. Being only ten years old and not having ANY experience presenting in front of adults, Teddy’s job was mainly to be my sous chef and Chief Executive Dish Washer.
At least that is what I thought…
All of a sudden, in the middle of my “In Greens We Trust” Soup demo, she pipes up “Mom can I show them how to pit the avocado?!?!”
Has she ever done this before? In that moment,
I had no idea but…
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| Teddy grabbed my chef’s knife and pitted that avocado like a pro! All the while explaining exactly how to do it. (Sorry for the blurry photo but as I stood there in complete shock, I did muster enough wherewithal to grab my iPhone. Only had time for one shot, she was quick!) |
Step 1: Grab the avocado half and make sure to keep fingers AWAY from knife blade (either below the edge of the fruit or extend fingers out so the fruit is laying securely in the palm of your hand). We use the latter method.
Step 2: Hold chef’s knife properly (no index finger on top of knife).
Step 3: Come down firmly on the pit so the blade makes it into the pit far enough to be secure, and twist knife clockwise so that the pit comes away from the flesh but is still attached to the knife blade.
Step 4: With the side of the knife parallel to the opening of the compost bucket, knock the pit on the inside edge so the pit just falls into the bucket but the knife blade does not touch anything.
Step 5: Practice makes perfect!
HOLY AVOCADO!!!
She’s been watching.
(I finally did something right.)
Before you say “big deal” and “we make guacamole all the time”, keep reading…
One of the questions we fielded was:
“Is that thing in the middle edible (the pit)? I have never cut one of those open before.”
And another question was:
“How do you cut a real artichoke? I’ve always bought just the hearts in a can.”
Questions like these remind us to keep it simple and start with the basics at these Gilda’s Club raw food demos. People are there to learn and to learn fast, because their lives depend on it.
And this sums it up…
“We’ve eaten a certain way for sixty years and now we have to completely change where we shop, how we shop, how we prepare food and how we eat. It’s like starting over…from scratch.”
Amen & Hallelujah!
We’re so glad you’re here.
Learning. Sharing. Laughing.
One step at a time.
From our kitchen to yours…
In good health!
The Shade Shop, Inc.
Our children will always simply amaze us…if we give them room to spread their wings! Sounds like Teddy just soared!!!!
I love avocado but heard it contains a lot of fat….how much can you have in a day before overconsuming????
Margaux Drake
Susan,
Since I started eating a high raw diet, I stopped counting calories and looking at fat on labels because I don’t have to anymore. It’s amazing what happens when you put REAL WHOLE foods into your body. Your body will tell you when you’ve had enough because it can actually recognize what you are putting into it. The mechanisms our bodies have to tell our brains that we are satiated actually start working again. I listen carefully to what my body is telling me and act accordingly. Once that starts happening you will notice how little food you need. I put my trust in Mother Nature AND those foods that DON”T come packaged with a label, aka fresh plants;)