What did I do? I went to some workshops most notably for me was worm composting. Elisa Robles (Worm Girl) provided a very informative discussion on the merits of worm composting along with handy tips. She consults in the local Santa Barbara area. Here is a quick little movie of her work.
Throughout the day when I was not at the main stage I also attended workshops on culturing food, and bees.
Beyond the exhibits what I found very entertaining was the competitive chef cook off!
(From The Daily Sound:) "Food Network Iron Chef, executive chef at Bon Appétit magazine, and local gal Cat Cora will demonstrate a three-course meal and announce the winners of the Santa Barbara Independent’s Foodie Awards. After that, she and Erik Talkin, executive director of the Foodbank of Santa Barbara County, will judge a competition between Chef Pink of Square One, Chef Budi of the Ballard Inn, and Chef Erik Stenberg of Fairview Gardens; local chefs who must make a dish using farmer’s market ingredients."
The three chefs which were provided with the secret ingredient Avocado (appropriate considering the Avocado Festival was occurring 12 miles away). (I had not realize that Santa Barbara County is the third largest producer of Avocados in North America!) They were each provided with $35 to quickly run through Farmers Market gathering ingredients to compliment an Avocado inspired imagination. Upon there return to the stage the culinary heat was on! To watch three chefs working under pressure was thrilling and got the adrenaline rushing... a pleasant surprise to me I noticed one of the chefs preparing a vegetarian meal. It didn't take long to realize that Chef Erik was not cracking oyster shells or other fleshly distractions.... just got down to core vegetables and fruits!
When the clock was up and the judges were seated out came the creations!
Naturally, the hippie, surfer dude, Fairview Gardens vendor and private chef was the winner!
Well, I don't have TV so I am not familiar with Food Network and Iron Chef and cook offs, but I was captivated by the whole process and it was down right exciting!
Next, I investigated the food court, all local organic foods and the price points were intentionally set to be affordable by all (the entry to the festival were free as well).
As I was munching away, I happily discovered a raw food demo coming next so I ate away and got my self over to one of three stages to find that an old neighbor and someone that I have participated in workshops with Amy Bacheller with her company Scent From Heaven. Amy is a graduate of Living Light Culinary Arts Institute in California. Along with her raw culinary certifications she provides aromatherapy services.
Later I had to email Amy and ask for the recipe which she generously provided. I have been winning converts every since watching her yummy demo!
Almond Milk
Yield: 4 cups
Number of Servings: 4
Ingredients:
1 cup almonds, soaked overnight in 3 cups of water with 2 drops of Nutmeg Young Living essential oil
4 cups purified water
2 pitted dates
Pinch of Himalayan salt
Instructions:
1.Rinse and drain the almonds.
2.Combine all of the ingredients in a blender and process until smooth.
3.To separate the milk from the pulp, squeeze the mixture through a cloth mesh bag or a double layer of cheesecloth. Reserve the pulp for recipes or freeze for later use.
4.Serve at room temperature or chilled. Store in a sealed glass jar for up to five days in the refrigerator.
Comments:
•Make thicker or thinner by adding more or less water to the blender.
•Create taste variations by adding one to two drops of Young Living Essential Oils to the finished milk. Try ginger, cinnamon, clove, nutmeg, Thieves or Christmas Spirit.
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Cacao Mousse
Yield: 2 cups
Number of Servings: 4
Ingredients:
1 avocado
1 cup almond milk (see recipe above)
6 to 8 dates, soaked and pitted, save the soaking water
½ cup cacao powder
¼ cup almond butter
Pinch of Himalayan salt
2 to 4 drops Peppermint Young Living essential oil
Directions:
1.Combine all ingredients, except the Peppermint, in a blender and blend until smooth and creamy.
2.Add the date soaking water, as needed, to blend more easily.
3.Add the Peppermint essential oil, to taste, at the end. Blend in briefly.
Comments:
•Try a different Young Living essential oil such as orange or tangerine.
•Try carob powder instead of cacao. It will be sweeter so use less dates.
Amy Bacheller, M.Ed, NC ~ www.scentfromheaven-sb.com ~ 415-450-5000
If that is not enough to keep you in chocolate heaven then you might want to go check these links to Raw Chocolate Mousse.
Here are some more pictures from our local online news: edhat
I look forward to attending the festival next year. Thanks to all of the great efforts of volunteers and participants! Yum!
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