Powered by Plants: Sports Nutrition Class

As many of you know I really enjoy cooking... A lot! Last summer when we went to Santa Monica I found the Matthew Kenney Culinary School in Venice while doing some research online. I got really interested in the courses they offer but the dates where just not right for me. You can go to any of their locations and get certified as a plant-based raw chef (which is something I’d really love to do) or just take a weekend course.

Earlier this year I found out that we were going back to southern California so I checked their website to see what courses they were offering at the Venice location. To my surprise I found that the same weekend of the OC Marathon they were doing the Powered by Plants: Sports Nutrition course, a class that Matthew Kenney designed with Brendan Brazier, one of my favorite vegan athletes. The purpose of this course is to learn how to fuel your body properly before, during and after your workouts using the right combinations of all natural raw foods… It’s like a match made in heaven!

The day finally came and when I walked into the kitchen I was totally impressed. It’s such a lovely and peaceful space. Since all their courses are raw they had a bunch of dehydrators instead of ovens… I guess this is obvious but it really caught my attention.

It was only four of us taking the class, which left room for a lot of questions and also more time to get creative and experiment with different foods. Our teacher’s name was Alice, an awesome chef from England who just moved last year to start teaching in Venice.

Each of us got a full guide with a bunch of information about different foods, tips and recipes, but since it was a 6-hour course we only had time to make five of them. We learned how to make a ginger papaya recovery smoothie, a whole avocado salad, goji maca bars, nut butter cups and lemon lime energy gels. The whole experience was incredible and got me even more tempted to take the complete 4-week certification to become a raw plant-based chef.

Below the school the chef has a restaurant called Plant Food + Wine (there’s also one in Miami). It’s a beautiful clean space with the cutest patio where they even have their own garden. It was so lovely that a few days later I had to go back to try their food.

I went for lunch and got their homemade kombucha, avocado spread (my favorite!), tomato sandwich and cheesecake… Yes, I was very hungry and leftovers always make a good dinner! The service was great and the food even better. I got to see Alice again and checked out the final presentation that the level 3 students where giving right then. So much food to get inspired from!

I’m so glad I decided to take this class… Sometimes we’re afraid of trying new things, especially if it’s by ourselves but those adventures and experiences are part of what makes life exciting and fun. I can’t wait to put everything I learned into practice and start experimenting with different techniques and foods to share with you!