Advanced Raw Food Classes -
Traditional Cuisine

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Forget Cooking!

Eating healthy foods has never been so delicious and easy. After this class, you will have the skills to prepare a variety of dishes for daily breakfasts, lunches, and dinners. Basic knife skills and special equipment for the raw food kitchen, including blenders and food processors, are covered.

In Forget Cooking! you will learn:

How to make non-dairy nut and seed milks.
How to make creamy vegetable soup in less than 10 minutes.
How shredding and marinating kale and other dark leafy greens make them as tender as cooked, without loss of nutrients.
How to turn nuts and seeds into protein rich pâtés.
How to transform zucchini into delicate angel-hair noodles – it's pasta without the starch!
The secret ingredient in raw chocolate mousse that replaces butter, cream, and eggs.

Menu: Almond Milk, Cream of Zucchini Soup, Mediterranean Kale Salad, Not Tuna Pâté, Zucchini Noodles Marinara, Chocolate Mousse.

All-American Comfort Foods

The Raw Diet doesn't have to mean living on salads, energy soups, and fruit. The comfort food fare in this class will satisfy even the heartiest appetite.

In All-American Comfort Foods you will learn:

How to make creamy non-dairy shakes.
How to use cashews to replace sour cream in dips and dressings.
How to use a dehydrator to make burgers out of sunflower seeds and veggies - served with all the fixin's on a lettuce leaf bun – for lunch or dinner.
How shredding and marinating collards and other dark leafy greens make them as tender as cooked, without loss of nutrients.
How to make a classic Southern peach cobbler in less than 30 minutes.

Menu: Old-fashioned Chocolate Milkshake, Vegetable Platter with Mock Sour Cream and Chive Dip, Garden Burgers with BBQ Sauce, Coleslaw, Southern Greens, Peach Cobbler.

Light & Healthy Living Foods

The Living Foods Diet, pioneered by Dr. Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion and maximizing healthy and vitality.

In Light & Healthy Living Foods you will learn:

How to make fermented foods like Rejuvelac, Coconut Yogurt, and Sauerkraut, which aid digestion and build the immune system.
How to grow sprouts, wheatgrass, and sunflower greens-living foods rich in enzymes, protein, and nutrients.
How to make a complete-meal blended energy soup-great for cleansing and rejuvenation.
How to make non-dairy cheese and wheat-free crackers.

Menu: Rejuvelac, Coconut Yogurt, Green Leafy Sprouts, Wheatgrass and Sunflower Greens, Sprout Salad with Tomato Basil Dressing, Herbed Almond Cheese Spread with Pizza Flax Crackers, Sauerkraut, Energy Soup.

Breakfast and Brunch

Breakfast is the most important meal to eat healthfully, since a heavy meal at this time of day can be difficult to digest and can slow you down. The menu for this class has something for everyone-juices and smoothies for maximum vitality or weight loss, people-pleasing granola and oatmeal, and decadent crepes and cinnamon rolls.

In Breakfast and Brunch you will learn:

How juicing is the most efficient way to get all the greens you need each day.
How to get your 5-a-day servings of fruits and vegetables in one 5-minute smoothie.
How to make low-carb granola out of nuts and seeds in 5 minutes.
How to make dairy-free nut and seed milks.
How to soak whole oat groats to make raw oatmeal that tastes better than cooked.
How to make wheat-free crepes with a sweet fruit filling-perfect for brunch.
How to use leftover almond meal to replace flour in decadent gooey cinnamon rolls.

Menu: Green Vitality Juice, Berry Green Smoothie, Granola with Almond Milk, Old-fashioned Oatmeal, Tropical Fruit Crepes, Cinnamon Rolls.

Divine Desserts

Raw desserts are ideal for anyone who loves sweets but is trying to avoid refined carbohydrates and sugars, dairy products, and unhealthful fats. Any dessert you can make cooked - pies, tarts, crisps, ice creams, cookies, cakes, and candies-you can make raw. But your family and friends will never know these desserts are raw and healthy, since they taste as rich and sweet as their traditional counterparts.

In Divine Desserts you will learn:

How to make easy no-roll, no-bake pie crusts, tart shells, and crisp toppings.
How to use coconut oil to replace butter in chocolate truffles.
How to make foolproof dairy-free ice cream.
How to make a gourmet chocolate cake in 10 minutes flat.

Menu: Kiwi Lime Tart, chocolate Hazelnut Cake with Fudge Frosting, Turtle Truffles, Lemon Cranberry Cookies, Blackberry Crisp with Vanilla Ice Cream.

Holiday Favorites

You don't have to deprive yourself of foods you love to look and feel great this holiday season. In this class, you will discover how to make a raw feast that features everyone's favorites, from stuffing to pumpkin pie.

In Holiday Favorites you will learn:

How to make rich and creamy nog without dairy or eggs.
How Almond Mayonnaise can replace unhealthful bottled mayo in Waldorf salad and other favorite dishes.
How to use a dehydrator to make a delicious low-carb stuffing with almonds instead of bread.
How to make two raw vegetable side dishes that you can proudly present at any holiday party.
How to make a show-stopping "I can't believe it's not cooked!" pumpkin pie.

Menu: Holiday Nog, Waldorf Salad, Almond Stuffing, Cranberry-orange Relish, Christmas Kale, Green Beans Amandine, Mock Pumpkin Pie with Cashew Cream.

Page 1 Traditional – Page 2 International

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