Week 4 Matthew Kenney Raw Food Academy- Final Recap

Now that it's been several weeks after graduation, I've really been able to absorb what a whirlwind month it has been. To really let it all sink in, and reflect on not only what I've learned, but also how this raw food culinary experience has truly changed me. 

You see, as I started down this path, I had the dream of starting my own raw food business, which I still plan on doing. And thanks to this program, I feel like I have the skills to prepare raw food for a successful business. But there's more to it.

Through it all, I've seen the biggest change in me.

Today, I realize that there was so much more, and over the next months, I'll be sharing more of my own personal journey of some very unusual, yet pretty intense health challenges this last year. And how organic and raw food has helped me get back to health. 

Southern Garden Vegetable Cakes going into the dehydrator

But for now... week 4 (read about week 1, week 2, and week 3).  So, week 4 came and went in what seemed like moments, while we were getting ready for our final projects. But even until the last day we were still learning about and preparing food, no slackers here!

Spice Cookies for the Hummingbird Ice Cream Sandwich out of the dehydrator

We had a great lesson on menu writing. And we even worked on creating a few new recipes (which will be coming to the blog soon). We made an amazing Banana Chia Pudding with Chai Cream (see the first photo), which still makes me wonder how something so healthy could taste so good.

And a beautiful fruit parfait using our buckwheat granola and coconut yogurt.

Vanilla Coconut Yogurt Parfait with Buckwheat Granola

Near the last day, we all said "cheers" with an Apple Aid shot (which had no alcohol but was potent enough, thanks to pretty hefty amounts of ginger and cayenne pepper, to feel like one).

Apple Aid

Finally, we prepared our two dishes and videotaped them for our final presentation. Plus took our final written exam, which as you can see by my graduation badge in the sidebar, I passed- a 96!!!

And then, on the last day, I cried. I cried because I was exhausted (the good kind of exhausted where your feet hurt, but your heart is full).  And then I cried again... because it was over.  

Best experience ever.

My Final Exam Menu:
(All my recipes)


Heirloom Tomato Gazpacho

Cashew Pimento Cheese, Black Pepper Chia Crackers, Pumpkin Seeds


Southern Garden Vegetable Cakes

Cashew Hollandaise, Dilly Beans, Coleslaw, Local Asparagus


Hummingbird Ice Cream Sandwich

Banana, Pineapple, Cinnamon, Maple, Pecans

Raw food cuisine is the most beautiful culinary expression of food in its purest and truest form. As art, creativity... and mainly for health.


  1. I just clicked on a link from Matthew Kenney Culinary facebook page and now I have been taken on a wonderful four week adventure, thanks for sharing your experience of doing the online course :) The food you created looks divine Cheers Caz

    1. Thank you so much! It was so much fun... and delicious!! :-)


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