Learn how to create delicious and exciting raw food, for yourself and your family in just 10 weeks...
Become the only raw chef you'll ever need in this 10 week, study at home course…
How To Be Your Own Raw Chef…& Still Have Time To Eat!
How does this sound?
- No more, "I don't know what to eat"
- No slipping back into bad habits because you're bored with the food you make
- Save money and time of trial and error
- Learn how to make a variety of breads and cheese that will keep you going during the week
- Transform your salads into amazing creations that your friends and coworkers will want to steal
- No more looking up soaking, sprouting and dehydrating charts and worrying about doing everything perfectly
- Learn how to get the best from each and every piece of kitchen equipment you own (even the ones that have been gathering dust)
- Learn how to speed up your raw food preparation by learning professional knife skills, adapted for you to use at home
- Learn how to take your health to the next level with elixirs and fermented foods
"I'd love for you to join me on this 10 week course, which can be taken online, on DVD, or both should you choose to take advantage of this special launch offer I have for you."
Full Course Online Version
Full course on DVD
Full Course Both Online & DVD versions
Here's just some of the things we'll be covering over the 10 weeks:
Week 1 – In The Kitchen
- 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.
- Learn processional 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.
- 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.
Week 2 – Salads & Dressings
- 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 3 – Pasta & Noodles
- 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 fettucine.
Week 4 – Main Dishes
- 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 perectly for things like pizza bases, so you serve delicous, 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 paresean 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, amking everything you do look amazing.
Week 5 – Fermented Foods
- 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.
"I love the videos. It was a huge help to see the construction of recipes. I felt as if I were in a classroom."
- Evelyn Bess
Week 6 – Raw Cheeses
- How to make a cahsew cheese that you can 'age' that will actually slice like cheese.
- How to culture cheeses, so you don't have to rely on nutriional yeast to immitate that flavour.
- How to use almonds, cashews and macadmias in cheeses, and how to make substitutions.
- How to roll cheese into a chevre-like style cheese.How to make a convicing Swiss cheese for sandwhiches.
- 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 7 – Breads & Sandwiches
- 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 ruben sandwich thats 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 8 – Elixirs
- 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 flabours 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 9 – Wraps & Rolls
- 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 delicous 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 beautful and tasty wraps and rolls.
Week 10 – Truly Raw Sushi
- 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 the sushi restaurants do.
- How to make a crunchy buckwheat 'masago'to finish off your presentation perfectly and impressively.
"The Homestudy Course is excellent. I love the detail Russell puts into his teaching.
His recipes are fantastic and have inspired me to get back to raw eating. Raw food can be very confusing for beginners but not with Russell.
He takes you by the hand and leads you through a very detailed course with effortless ease.
For me the most wonderful thing was that when I tried a recipe from his course I had no outstanding questions – why? – because he covers EVERYTHING you could wish to know.
Thank you Russell for making it all so easy!"
- Teresa Joughin
"Russell James helps you discover the raw chef in you! He makes raw food prep easy and fun, and his recipes are beyond delicious!"
- Angela Thompson
My 30 Day guarantee: If for any reason you find the course is not for you, simply send it back to me at the address provided within 30 days of receiving it, and i'll issue you a prompt and corteous refund. Postage costs are not inclued in the refund, and if you only have online access there's nothing to return to me, just drop me an email for your refund.
Important info: If you purchase the online version of the course, you will get access sent to you within 48 hours.
If you purchase the DVDs a tracking email will be sent to you when it is shipped. After we have shipped, your product can be expected within 3 to 7 days worldwide.
This product is shipped from the USA – you may be charged a local import tax on delivery if your shipping address is outside the USA.
Whilst most International shipping (outside the USA) will still be received within the expected 3 to 7 days, it may take up to 2 – 4 weeks for delivery due to customs holding a little longer than normal.
If you have any questions, please do not hesitate to open a ticket here.
FAQs
Q. "How many hours of video is there?"
A. There's 13 hours of video training in this course.
Q. "Are there printed recipes for this course?"
A. Yes, the course comes with a 140 page colour binder with all the recipes and extra information.
Q. "How long will I have access to the videos?"
A. If you have the DVDs , you can go back to them as you need to, and the online videos will be there as long as you need them for too.
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Full Course Online Version
Full course on DVD
Full Course Both Online & DVD versions