the last week in tuscany i did an amazing rawfood class with legendary raw chef matthew kenney. my wonderful cousin anna treated us with that class and we all had an amazing time and learned so much about raw food. i have been adding some raw dishes to my eating habbits already before – for example, i make my own raw chocolate since a while now but being in that class and getting those amazing recipes from matthew and then making a whole meal every day supervised by not only matthew but his two wonderful colleagues meredith baird and vito cortese really pimped my raw game to a whole nother level! some meals really impressed me as they were almost better than the originals, f.e. fake beans with zucchini tacos and mole (yuuuummyyy!). it has not only been so enriching but fun and  raw just rocks! another recipe that has really impressed me was the buckwheat blueberry granola with pistacchio milk and i decided to share this amazing recipe with you!

Buckwheat Berry Vanilla Granola 

Makes 10 Cups

4 Cups Blueberries

2 C Sunflower Seeds, soaked 12 hours

3 C Pecans, soaked 12 hours

1 ½ C Maple Syrup

½ c Date Paste

2 Pears, peeled, cored and chopped

1 ½ Tbsp Vanilla

1 Vanilla Bean, scraped

1 Tbsp Almond Extract

1 ½ tsp Salt

¼ C Ginger juice

2 Tbsp Lime Zest

6 C Sprouted Buckwheat (add at the end; do not Robot Coupe)

Assembly 

Process pecans, raspberries and sunflower seeds in Robot Coupe until chunky; do not over process. Process with remaining ingredients until well combined, but still chunky. Add buckwheat to bowl and mix until well combined.

Spread granola on Teflex and dehydrate at 120 degrees overnight. Remove from Teflex and continue to dehydrate until completely dry.

Pistacchio Milk 

Makes 3 Cups

1 C Pistacchios
3 Cups Filtered Water
1-2 Dates, pitted (optional)
pinch of nutmeg
Pinch of Salt

Blend pistacchios and water for at least a full minute. Strain out pulp. Blend with remaining ingredients for another minute until frothy.

enjoy!!!