How To Be Your Own Raw Food Chef…& Still Have Time To Indulge!

 

 

 

  

 

 

 

• Do you wish that you could find a way to eat desserts that supports you and still makes you feel healthy?
• Do you enjoy salivating over other people's desserts pictures on Facebook and just wish you could make things like that?
• Are you looking for a way to make healthy and exciting desserts for your family and your kids?
• Do you always have to rely on a recipe to make a dessert?
• Does the idea of making a raw dessert put you off before you've even started because following a recipe seems like a huge task?
• Do you think you could stay 'higher raw', eating more simply day-to-day if you were easily able to make an amazing raw dessert once in a while?
• Do you think that more people in your life would be more interested in raw food if you could put the most delicious raw food desserts in front of their face, rather than trying to tell them it's not just about carrots and apples!!! :)

 

 

 

 

 

 

 

You're probably a lot like me when it comes to raw desserts…

You like to get creative and indulge every now and then, plus you just like to have a treat and be able to do something special once in a while.  Talking about doing something special, have you ever noticed that it's really easy to get people interested in raw foods when you give them some special raw desserts to sample?

Me too! :)

I've been really busy lately asking what you would like to learn about raw food desserts, and then making sure I cover everything for you in this course.

In fact, I listen so much that we completely overshot the filming schedule and ended up with the biggest and most comprehensive product I've ever filmed.

What was going to be 10 DVDs turned out to be 13!!!

But it's all good…

I have structured this course over 10 weeks, which you can actually do slower or quicker depending on your schedule and needs.  That's the great thing about having this course on DVD – you've got it there whenever you need it to refer to.

So let's take a look at a summary of what you'll learn in this course.

Week 1: Ingredients

DVD 1

• Introduction

  An introduction to the course, how to use it and how to get the most of it.  This introduction will ease you in to one of the most important weeks in this whole course as you'll learn exactly what all these ingredients are you'll be working with – and how to create them.

• Nuts & Seeds

  Which nuts and seeds you'll need for each job and which ones need soaking Vs not soaking, saving you hours in preparation time.

• Nut Milk Bag

  You may or may not have used a nut milk bag, but here I'll give you some tips on using one and what to do if you want to use an alternative.

• Brazil Nut Milk

  This is where you get to use a chinois or sieve, should you not have a nut milk bag.  There's a handy tip in here to enable you to make the job as easy as possible.

• Brazil & Almond Flour

  2 of the most useful flours you'll use in these desserts.  I'll show you how to create these flours and how to store them to use when you need them.

• Buckwheat Flour

  Another really useful flour for when you want to go nut-free with your desserts.  Again, I'll show you how to make it, use it and store it.

• Oat & Coconut Flour

  These flours give a certain quality to your desserts.  I'll show you everything you need to know about using them.

• Fresh Coconut flour

  If you want to go the extra mile and turn those brown, hairy coconuts into a beautiful white flour, I'll show you how.

 

DVD 2

• Introduction To Sugars

  I'll introduce you to all the different sugars and in what situations you could use each one.

• Date Sweetener

  How to make a wholefood date paste sweetener.

• Sugar Substituting

  How to substitute sugars, based on which you've decided is your favourite from earlier sections this week.

• Coconut Butter & Oil

  The difference between coconut butter and oil and how to use each in recipes.

• Young Coconuts

  How to easily open a young coconut, remove the meat and clean it, ready to use.

• Irish Moss

  How to blend Irish moss into a paste, ready to use in recipes.

• Psyllium

  How to use psyllium as a thickener.

• Panna Cotta

  Our first recipe!  I'll show you 2 versions of this recipe so you can see, side-by-side, how using Irish moss or psyllium produces different results.

• Emulsifiers, Extracts & Superfoods

  In this final section of week one I'll talk you through some emulsifiers and what they do, plus extracts and superfoods that you can add to your desserts for an extra flavour and nutritional punch.

 

Week 2: Quick & Easy

DVD 1

• Introduction

  An introduction to this week which will surely turn out to be a favourite.  Quick and easy recipes that are delicious and fun.

• Candied Nuts

  I'll show you how to candy any variety of nuts and how to store them for when you need to make a basic desserts look more fancy!

• Candied Lemon Zest

  Candied zest can really add an extra element to your desserts, especially when you team it up with the candied nuts.

• Coconut Yoghurt

  How to make a quick coconut yoghurt from young coconut meat that can form the basis of many quick, simple and delicious desserts.

• Custard

  How to make a delicious custard, great for use in parfaits.

• Whipping Cream

  How to make a simple, soft, whipped cream that can also be used in any layered dessert.

• Strawberry & White Chocolate Parfait

  Strawberries and white chocolate are a classic combination – learn how to delight guests with this simple and exciting dessert.

• Lemon & Papaya Parfait

  Another great combination and simple recipe that will be sure to delight guests and kids alike!

• Tropical Fruit Trifle

  Another decadent and simple dessert that will be a huge hit.  This is one of those raw desserts that definitely doesn't look raw!

 

DVD2

 

• Fruit Soup

  Such a simple yet flavourful soup that will spark some creativity and ideas that you can use to start making your own flavour combinations.

• Frozen Banana Sticks

  This is one for the kids and adults alike!  Fun frozen fruit dipped in chocolate.

• Bananas & Custard

  An old favourite from my childhood that tastes so creamy, and with the perfect amount of sweetness.

• Citrus Salad

  A simple citrus salad that proves you don't need any special equipment do create raw food desserts decadence.

• Puddings & Mousses Ingredients

  I'll talk you through some of the key ingredients you can use to make not only these recipes I've given you, but also to make some of your own flavour combinations.

• Cinnamon & Pistachio Pudding

  A really great-lloking dessert that is simple to make and will impress anyone with the elegant plating I'll show you.

• Raspberry Ripple Fool Avocado Chocolate Mousse

  I'll make two different versions of this recipe to show you how you can substitute coconut meat for avocado.

   

Week 3: Breakfast & Brunch

DVD 1

• Crepes with Marmalade & Strawberries

  Start the day off right on a Sunday morning with this delicious crepes that are actually quite simple and look amazing.

• Crepes with Banana & Lemon Filling

  An alternative crepe filling that you can use that will not only taste great, but also allow you to see the difference between using young coconut meat and being able to substitute it.

• Apple Strudel

  A beautiful and hearty apple strudel that will how you how to make a raw pastry that rolls.

• Churros with Chocolate Sauce

  A real treat for anyone you make this for!

 

DVD 2

 

• Sweet Peach Ravioli with Lemon Cream

  An unusual combination that will certainly turn some heads when you put it on the menu.  Learn how to make a sweet ravioli that goes perfectly with the softened peaches.

• Waffles

  A favourite with the camera crew during shooting, these waffles will go down an absolute treat any any breakfast or brunch.

• Pancakes

                   Sweet, soft pancakes that will absolutely have you using your dehydrator on a regular basis.

• Shortbread

  Simple and tasty shortbread – you'll really learn how to use your flours when creating this shortbread.

• Granola

  A delicious, low fat content granola created using sprouted buckwheat.  You can make this granola and store it for well over a week in the correct conditions.

• Russell's breakfast

  Think fresh mango with slightly sweetened cultured coconut yoghurt.  Simple and delicious.

   

 

Week 4: Ice-Creams

• Introduction, Equipment & Sweeteners

  This week is all about techniques.  I will certainly give you recipes, as you can see below – but once you have these techniques you'll also be able to create your own flavour combinations.

• Chocolate Gelato

  Classic gelato recipe that will leave you on a high!

• Lime & ginger mascarpone ice-cream

  Learn how to make a heavier, thicker ice-cream.

• Melon Basil Sorbet

  Sorbets are so refreshing and are great for a summer's day.  This melon and basil sorbet has an incredible flavour combination that you won't believe.

• Grapefruit and Mint Granita

  Granitas are extremely refreshing and can but used as 'palette cleansers' in between courses of a dinner party meal.  Or they can just be enjoyed for the delight that they are!

• Frozen Yoghurt

  We've already learnt how to culture coconut yoghurt, so in this video I'm going to show you how to turn that yoghurt into a delicious frozen yoghurt.

• Chocolate Caramel Brownie Sundae

  This is quite the finale to the week, and was actually my most favourite thing I made during the whole course.  Quite a delight if I say so myself :)

   

 

Week 5: Chocolate Part 1

• Introduction & Ingredients

  There's some very special ingredients used when making raw chocolate, I'll introduce them all to you here to give you a solid start to this fascinating topic.

• Easy Chocolate Tempering

  For too long getting that shiny, snappy chocolate has been a mystery to many.  I'll show you how to use the 'seeding method' to get to grips with technique in no time!

• Chocolate Truffles

  Delicious chocolate truffles that you can flavour with natural flavour extracts or just leave as they are…totally decadent!

• Dipped Chocolate Truffles

  Take those chocolate truffles and dip them in tempered chocolate for crunchy on the outside, soft on the inside chocolate truffles.

• Hazelnut Buttercups

  One of the things I'm most proud of ever creating.  I'm not going to say anymore about them other than to say that once you've seen how this is done, ideas will suddenly spring forth as to exactly how far you can go with raw chocolate.

   

 

Week 6: Chocolate Part 2

• Introduction

  This is where the rubber meets the road!  Advanced chocolate techniques and what this week has in store.

• Marbled Chocolate Tart

  Create a beautiful marbled effect with this chocolate cake.  The techniques you'll learn here will enable you to create any kind of marbled cake or tart with ease.

• Chocolate Cake Layer

  This is the first layer in an awesome chocolate layer cake that will make an amazing birthday or celebration cake.  This really is an incredible thing to learn how to do as I go into such detail.  Video really is the only way to learn this properly as it would be too involved for just a cook book.

• Chocolate Mousse Layer

  The chocolate mousse layer of this cake is going to build on what we've already done with the cake layer.

• Chocolate Frosting

  No chocolate layer cake would be complete without chocolate frosting!

• Building Chocolate Layer Cake

  Stack the chocolate cake layers and cover with a beautiful, even layer of chocolate frosting.

• Decorating & Plating Triple Chocolate Layer Cake

  Piping chocolate on to the edges cake and seeing the final result, which is sure to delight.

   

 

Week 7: Nut-Free Desserts

• Introduction

  This introduction to nut-free desserts will lay the groundwork that will allow you to not only make these recipes with ease, but will also allow you to start experimenting with other nut-free creations of your own.

• Lemon Curd Cake

  Smooth, moist and tangy – this lemon cake is delicious as it is, but it also allow you to see techniques that lend themselves to other flavour combinations and ideas.

• Jamaican Ginger Cake

  This was a favourite of mine when I was younger and so I had to make a raw version.  Another beautiful, moist raw cake that will 'connect the dots' when it comes to making your own nut-free desserts.

• Red Velvet Cake

  If by now you haven't got the idea that nut-free desserts can be delicious and varied then this red velvet cake will give you more ideas on exactly what can be done with these ingredients.

• Oatmeal Raisin Cookies

  A classic cookie that needs no introduction.

   

 

Week 8: Tarts & Cakes

• Introduction

  An introduction to a ket week in this course.  Tarts and cakes will become easy and elegant with this foundation.

• Tiramisu

  An absolute classic – you'll learn how to make ladyfingers and use either actual coffee or a natural coffee extract with no caffeine to make this delicious dessert.

• Key Lime Pie

  Learn how to make a silky-smooth key lime tart.  As with most of these desserts, this will freeze so that you can have a slice whenever you feel like it!

• Vanilla Cheesecake

  OK, I really need to have a serious conversation with you about this cheesecake.  It's the most incredible cheesecake I've ever created.  Perhaps even the most incredible dessert I've ever created.  I've used cultured cheese to make this dessert and it's like no other dessert you've ever tasted.  If you do nothing else when you get this course, please make this dessert!

• Pistachio & Lemon Swiss Roll

  A gorgeous, moist, rolled pastry with lemon filling.  Say no more!

• Pear & Almond Tart

  We finish this week with a simple, yet beautiful tart that can be made as is, or can be used to spark creativity for your own flavour combinations.

   

 

Week 9: Pastries

• Introduction

                   With 2 weeks left I'll give you an introduction to how we're going to tackle raw pastries

                   Just so you can get the mindset of this normally non-raw friendly category.

• Apple Turnovers

  I'll show to an amazing raw pastry that can be used not just for this recipe but a whole host of other recipes that will surely come to mind once you have this down.

• Pain Au Chocolate

  Beautiful small pain au chocolate that use a slightly different pastry recipe.  I'll show you how to make this pastry just the right thickness and use it to great effect in a recipe.

• Almond & Cinnamon Baklava

  This layered dessert is an absolute delight to look at, and of course to eat.  I'll show you how to make a pastry that layers up with a crunch!

• Plum & Walnut Galette

  I'm particularly proud of these.  They are really moist, hearty and fresh all at the same time.  Once you can make these you'll be able to substitute plum and walnuts for other flavour combinations easily.

 

Week 10: Treats

• Introduction

  In this last week we'll be looking at some treats that will be great for the kids, and also great to take on picnics and keep in the car for those times that call for a treat.  In this introduction I'll walk you through this final week with ease.

• Chocolate Chip Cookies

  These chocolate chip cookies will just become something that you'll want to have on hand all the time.  they make eating more simply a delight when you can finish off a meal with one!

• Nanaimo Bars

  These are no so much for taking out of the fridge and on picnics – they are an at-home treat that can be eaten partially frozen or just out of the fridge so they're soft and gooey!

• Jammie Dodgers

  Another childhood favourite of mine.  I'm really pleased with these, and especially the raspberry jam that goes in the middle.

• Almond Biscotti

  This is a gorgeous biscotti recipe that will lend itself to so many variations.  This get your creativity sparked with so many variation ideas that you can put your own name to.

• Cup Cakes

  Again, a beautiful base recipe that will get you thinking about different flavours.  These banana and organge cupcakes are a beautiful finale to your 10 week raw desserts training.

 

Phew!

Can you see why it took weeks of planning, filming and creation to get this produced for you?  I gave absolutely everything – and there's a few tongue-in-cheek surprises in there for you too!

 

Why DVDs?

I love travelling and giving classes, but I can only be in one place at one time.  I'm also working on some other really exciting projects this year that will mean I don't have the ability to travel to do many live classes, so the best way I can teach you is to 'come to you' in the format of a DVD.

And to be honest, it would be very tricky to go into anything like the detail we've gone into here in a live class.  This is 13 hours of training, structured in a way that is easily manageable that you can keep coming back to again and again.  I would even say that there are many benefits to this DVD course over a live course.

 

Who's this course for?

I've really desinged this course to taike you from point A to point B over the course of 10 weeks.  That means that you can come in as a beginner and end up with some advanced skill under your belt.

Of course, there's also plenty of advanced material for those who want it, and the great thing is you can take it at your own pace because you'll have the DVDs to go back to again and again.

 

 

PLEASE NOTE: 

All shipping is 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.

In all cases tracking information will be provided within 24 hours of placing an order