Advanced Raw Food Classes - International Cuisine

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Latin American Fiesta

Mexican food is what many people crave when they want something hearty, cheesy, and comforting. And who doesn't love to munch on chips and salsa in front of a video? Unfortunately, traditional Mexican cuisine is notorious for being high in calories, greasy, and short on fresh veggies. But once you learn the raw food preparation techniques in this class, you'll be able to make a truly healthy and delicious Latin American Fiesta for yourself and your friends.

In Latin American Fiesta you will learn:

How to use a dehydrator to make thin, crispy chips out of flax seeds and vegetables – perfect with guacamole.
Which knife skills to use to dice up delicious homemade salsa.
How to use a dehydrator to make flexible wraps out of vegetables – the perfect tortilla for enchiladas.
How to use shredded cabbage to replace rice for a lighter version of Mexican rice.
How to make a beautiful mango fruit tart with a coconut crust. Delicious either as a dessert or as a light meal in itself.

Menu: Hot Red Pepper Chips, Salsa, Authentic Guacamole, Enchiladas de Verdura con Chili Colorado, Mexican Seasoned Cabbage, Tropical Fruit Tart.

Raw Italy

Everyone loves Italian food, but traditional dishes are heavy in wheat and cheese. With Raw Italy, simple substitutions allow you to enjoy this classic cuisine.

In Raw Italy you will learn:

How to make a delicious vegan Caesar salad – almonds and pine nuts replace egg yolks and cheese, and nori seaweed replaces anchovies.
How to make hearty and hot winter soup in the raw.
How to make zucchini fettuccini in minutes, and top it with a variety of delicious sauces.
How to make dairy– and wheat–free lasagna that's as comforting and delicious as the traditional version.
How to make non-dairy ice creams that are rich and creamy.

Menu: Caesar Salad with Pine Nut Parmesan, Minestrone, Fettuccini al Pesto, Lasagna, Walnut Gelato with Carob Glaze.

Asian Fusion

Everyone loves to eat with their hands and to take food "to go" – which explains the popularity of finger foods such as sandwiches. But the typical sandwich is high in carbs and can leave you feeling weighed down. Asian wraps, such as spring rolls and nori rolls, are the solution to energizing food on the go. Pair these wraps with other delicious entrees, sides, and dessert for an over–the top pan–Asian feast!

In Asian Fusion you will learn:

How to roll picture–perfect vegetarian sushi and spring rolls.
How to use fresh, young coconuts to make homemade Thai coconut soup.
How to make a vegetable teriyaki that tastes just like the traditional version-without heated oil, MSG, or white sugar.
How to make a light, colorful, and refreshing tropical fruit sundae-the perfect finale for any Asian–themed meal.

Menu: Vietnamese Salad Rolls with Mock Peanut Sauce, California Rolls, Sunomono (Japanese Cucumber Salad), Mango Avocado Salad, Tom Kha (Thai Coconut Soup), Vegetable Teriyaki, Mango Ice Cream with Tropical Ambrosia.

Flavors of the Mediterranean

Middle Eastern restaurants are always a hit and with good reason – aromatic herbs, warming spices, and pungent flavors such as olives and feta cheese make this cuisine both exotic and comforting. Now you can enjoy all your favorites, even hummus and falafel, in the raw.

In Flavors of the Mediterranean you will learn:

How to make no–bean hummus that tastes just like the traditional version.
How to use a dehydrator to make savory falafel patties – no frying needed.
How to make wheat–free tabouli.
How to roll picture–perfect dolmas-with a zucchini "rice" filling and aromatic marinara sauce.

Menu: Hummus, Falafel with Tahini Sauce, Tabouli, Greek Salad, Carrots with Moroccan Spices, Dolmas with Middle Eastern Marinara, Apple Baklava.

Page 1 Traditional – Page 2 International

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