Week 10
Truly Raw Sushi
What we cover this week:
Learn how to make preserved lemons that can be kept for months, and will not only make your sushi pop, but can amazing flavours to salads too.
Learn how to make picked ginger that adds a finishing touch to your sushi.
Learn how to make a raw rice from parsnip, jicama or cauliflower that is fresh, filling and satisfying.
Learn how to professionally roll ‘truly raw sushi’ using a rolling mat.
Learn how to make an amazing chipotle mayo that will not only be at home on this sushi, but will also be right at home on a sandwich or salad.
Learn how wrap your sushi in avocado, just like the sushi restaurants do.
How to make a crunchy buckwheat ‘masago’to finish off your presentation perfectly and impressively.
Week 09
Wraps & Rolls
What we cover this week:
Learn how to use just the right amount of flax seed to create a pliable wrapper, that you can fill with a whole variety of fillings for a delicious lunch.
How to use butter lettuce and nori for a quick and simple wrap that doesn’t need any dehydrating.
How to make sauces and dips for your wraps, that can also be made into salad dressings.
Learn a variety of rolling techniques, giving you the skills to create beautiful and tasty wraps and rolls.
Week 08
Elixirs
What we cover this week:
Which is better, green juices or green smoothies?
What exactly is a green smoothie?
How to make nut and seed milks and how to keep them fresh.
How to balance the flavours of nut milks (which hardly anyone does) so they don’t just taste like nutty water.
How to make smoothies like cacao or strawberry, which even the kids will love.
How to make tonic teas, such as chaga and reishi.
How to make turbo-charged smoothies using tonic teas.
Week 07
Breads & Sandwiches
What we cover this week:
How to make nut-free bread to make sandwiches that can be frozen and thawed when needed.
Making this bread once every couple of weeks will mean you can have a beautiful raw sandwich when needed.
How to make spongy garlic bread that goes amazingly with the cheeses you’ll learn about in this course.
How to make a rye bread and reuben sandwich that’s different from any other raw bread you’ve ever tried.
How to best use your dehydrator for bread making.
How to store breads for maximum freshness, and how long they will last.
Week 06
Raw Cheeses
What we cover this week:
How to make a cashew cheese that you can ‘age’ that will actually slice like cheese.
How to culture cheeses, so you don’t have to rely on nutritional yeast to imitate that flavour.
How to use almonds, cashews and macadamias in cheeses, and how to make substitutions.
How to roll cheese into a chevre-like style cheese.
How to make a convincing Swiss cheese for sandwiches.
How to make soft and moist ‘mozzarella’ slices.
To my knowledge, this is the most comprehensive raw, plant-based cheese course ever put together in any culinary class, on video or in writing.
Week 05
Fermented Foods
What we cover this week:
How to take your health to the next level with fermented foods.
How to get kefir and kombucha fizzy.
How to flavour kefir and kombucha with delicious flavours that kids will also love.How to make sauerkraut that doesn’t go mouldy, without buying any special equipment.
How to make spicy and non-spicy versions of kimchee, that will be ready in just a few days.
Week 04
Main Dishes
What we cover this week:
I’ve selected some ‘main dishes’ or ‘entrees’ that will teach you not just how to make them, but you’ll also learn essential techniques that can be used in your own recipes.
How to sprout buckwheat perfectly for things like pizza bases, so you serve delicious, slightly moist pizza bases, not just dehydrated crackers.
In one of only a few recipes that use young coconut, I’ll show you how to blend it and produce beautiful wrappers that can be used in a variety of ways.
How to get a really good potato-like mixture to make very convincing gnocchi.
How to wilt spinach to perfection without heating, so it’s still springy and dark green.
How to spice up your raw sauces.
How to make a quick & easy parmesan cheese that doesn’t need a dehydrator and can be kept for weeks.
Learn presentation tips that will help you with all of your raw food plating, making everything you do look amazing.
Week 03
Pasta & Noodles
What we cover this week:
Getting best use from your mandoline to make all your cuts look professional.
How to make amazing sauces with flavours that burst.
How to make quick and simple versions of recipes, and also versions that will impress guests at a dinner party.
Learn presentation tips that you can translate to other dishes to make even the simplest recipes look fantastic.
How to use a variety of different vegetables to make a range of pastas including linguine, ravioli and fettuccine.
Week 02
Salads & Dressings
What we cover this week:
How to create amazing salad dressings from what you have in the fridge.
My formula for creating salad dressings, so they are balanced in flavour every time.
I’ll show you how to make amazing ‘salad extras’ that can me made ahead of time, which will turn a ‘salad’ into a quick and easy filling and satisfying meal.
To how use seaweeds in salads, even if you don’t like the flavour of them normally, but still want to get the benefit of the minerals.
Week 01
In The Kitchen
What we cover this week:
Maximum Efficiency
Learn how to setup your kitchen for maximum time savings.
Remove the obstacles that prevent you making food for yourself.
How to get ahead and set yourself up for success.
Take an exclusive look inside my cupboards, fridge and freezer, so you can set yours up in the same way.
Essential Culinary Skills
Learn professional knife skill, adapted and streamlined for you to use at home, meaning you don’t spend as long in the kitchen.
Which is the only knife you’ll ever need, and how to look after it.
Creating Meals
I’ll go in depth into flavour balancing, so your own palate, not a recipe, will be all you need to make an amazing meal.
How to plan your meals for the week, with tips on making the most of your kitchen time, even if you’re not a planner.
Charts and references to combining which herbs and spices together.
