How To Be Your Own Raw Food Chef...and Still Have Time To Eat!

Here's something I hear a lot...

"If I could make food like you, I could stay raw all the time, no problem!"

Or...

"I'd love it if you would come and make food for me, even for just a week, it would be the kick-start I need."

Well, as much as I'd LOVE to come and make food for every single one of you, it's not necessary...

You see, I can can teach you everything you need to know about how to get creative in the kitchen and become YOUR OWN raw food chef, and still have tome to eat.

And...

I can do it in a 2-day class at my home is Sussex.

On day 1 you'll learn:

• Naughty but nice nibbles: a large part of success on a raw food diet is always having your favourite foods available so when you get hungry, you go for the good stuff.  You'll learn how to make (and you'll also be eating) crackers, flavoured nuts & seeds, macaroons and cookies.

• How to make raw food appeal to your family and friends following a few simple rules.

• Super-sexy salads: forget limp lettuce and soggy tomatoes...you'll learn how to make scrumptious salads in a flash WITHOUT a recipe!  I'll be showing you how to create AMAZING salad dressings that taste far superior to anything you can buy 'off the shelf'.  Not only will I be showing you, but we'll create 3 new salad dressings together, right there 'live' on the day.  I'll also be showing you some 'extras' you can have at your disposal at all times so that when it comes to lunch time, you get excited about your salad.

• How to make raw, dairy-free ice-cream: I'll be demoing raw ice-cream using affordable ice-cream makers and also using the juicer you may already have at home.

• How to combine herbs & spices to achieve a variety of ethnic flavours.

• Truly raw sushi: That means parsnip 'rice' and a host of simple and impressive fillings alike.  You'll also learn how to roll sushi with or without a rolling mat.

• How to make raw, dairy-free 'cheesecake' in any flavour you want.  We'll be having lime & passion fruit cheesecake as part of our evening meal.

We'll be eating EVERYTHING we create, you your entire food requirements will be taken care of.  Day 1 will finish off with a meal of ethnic-inspired tarts (that we made earlier in the day) and cheesecake & ice-cream, with new raw friends!  Where else do you do that?

I'll be making PARTICIPATION a key part of the weekend, so you won't be sitting around doing nothing (unless you want to!)...there'll be every opportunity for you to join in under my watchful eye, and I'll be doing everything I can to ensure you improve your technical and creative skills during your time with me.

But that's just half the story!...

Here's what you'll learn on day 2:

• Nut milk shakes: Our breakfast! I'll be showing you some flavour combinations that you may not have thought of before, and that will inspire you to think of your own.

• Recipe conversion: by now you will be getting the idea of how to create your own raw food recipes, so to help you put that into a structure I'll be walking you through how I personally come up with new recipe ideas, right from conception to the final product - whether that be photographing your food for your blog or social networking page, or just simply serving an incredible meal for yourself and loved-ones.

• Raw ravioli, spaghetti & linguine: Using 2 of my favourite but most simple pieces of kitchen equipment, a mandoline and spiral-slicer, we'll be making fantastic pasta substitutes.  I'll also be showing you why I believe a mandoline is one of the best 'cheats' you can buy.

• The tactile experience: Remember at the start of day 1 I said that success on raw food depends on having your favourite foods to eat available at all times?  Well, I'll be showing you how to make the most useful and sought-after raw items to have on hand - bread and wraps - which are just amazing for filling up with any left-over foods that didn't get used up from other recipes...the ultimate in life-saving foods!  Oh, by the way, we'll be having sandwiches and wraps for lunch and anyting you can't eat will go in a 'doggy-bag' for your journey home.

• Sprouting: How to easily sprout successfully every time, without any special equipment and why it's so important to have sprouts in your diet.  I'll also be showing you one of the simplest tips I discovered in making me actually WANT to get some sprouts going!

• Fermented Foods: How successfully make cultured nut cheeses, sauerkraut and rejuvelac.  These items are notoriously easy to get wrong, but also easy to get RIGHT if you have a few simple tips I'll be showing you.

Remember, participation is a key part of the weekend.  Its really important to me that you leave on Sunday with the skills you need to create extraordinary raw food for you, your family and your friends.

You will, of course be taking home a full selection of recipes and information sheets.

The course will be 10:00am to 6pm Saturday, and 10:00am to 4pm Sunday. Cost is £269 for the entire weekend including all food.  Once you have booked, all necessary information on how to get there will be emailed to you. I will also forward details of local B&Bs.

Classes are held here.

Class dates are listed below so please go ahead and click the relevant button to book yourself in via Paypal.

If you have any questions at all please email me.

Here’s what people were saying after a similar 2-day class last time…

"My mouth was salivating at the smells and visuals of the food being prepared - I was like a kid in sweet shop.  The tart tasted so like the cooked ones and most people wouldn't know the difference"
Kelly Holden

"What was really nice was being able to see Russell prepare the food, not just the end result.  Chocolate ice-cream...sex on a spoon!  The whole weekend was really well put together...great hosts...great venue...great food...great value."
Lysanne

"Russell is obviously passionate about raw food and has re-inspired me!!  I have lots to take away with me and new ideas to try, it got my 'cogs' turning.  The whole weekend was worth every penny.  I shall definitely be back on the next one!"
Athena Clarke-Sheward

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