Raw Pizza Reboot
I don't do raw gourmet foods nearly as often as I used to. When I first delved deeper into the world of raw foods, going gourmet was something that quickly became an obsessive culinary habit. Now it's something I probably do once in a blue moon, or in this case, Friday the 13th. Why? Mostly because I learned that I really do love raw foods for their simplicity, for their freshness, for their "alive-ness" so why mix and blend and dehydrate when you can have a food in all its natural glory? I realized that raw gourmet is exactly that: gourmet. It's a treat, something you have every once in a while like for a special occasion or when you want to put your chef cap on for an evening. However, whenever I do choose to go all out, I turn to my trustiest source: the Goddess of raw gourmet, Alissa Cohen and her bible, Living on Live Food . To me, Alissa is like the Julia Child of raw foods, bringing what seems like really complex un-cooking techniques to us plebeians and s...