Tag Archives: Cooking

New Motivation!

So I’ve been extra inspired lately to create new and hearty raw vegan dishes. I know a lot of my clients have major challenges to get all family members to the table eating the same dish. Some are raw, some are vegan and some are not vegetarian at all! So the timing is perfect to go on this journey with you. 

My husband has been vegan for two years and loves raw cuisine. Everyone seems to have their own path and progression and it’s been awesome seeing him raised from a parent that grew up on a dairy farm, to vegetarian, to vegan and now raw vegan! He would eat everything that was raw but still craved his morning coffee and an occasional vegan pizza. Realizing the need for a nutritional overhaul, he made the commitment to be 100% raw before doing a juice feast. Such a exciting day here! 

Nutrition and lifestyle is such a personal thing and I have found that supporting your loved ones and attempting to sneak them a raw snack here and there works wonders. Leading by example and no judgement works amazingly. With all this being said, it has pushed my creativity into overdrive and thinking outside the box to support his journey. 

I am looking forward in sharing with you new recipes and I encourage you to share your story on my blog as you may help or inspire someone else. After all, there is no wrong or right way to be raw, you’re on my site taking that first step and we are happy to support you! Have a wonderful day. 


Eat for your health, because you are worth it!-



Meet world renowned raw food chef- Russell James

August 20th join us for a 3 hour raw food demo that will feature 5 courses of some of our favorite dishes. 

Class starting at 11:00 until 3PM  and will be given at the Friends Meeting House in the Social Hall room.

4312 Southeast Stark Street
Portland, OR 97215-1646
(503) 232-2822

Tickets are $45.00 a person. Email me direct to reserve your seat @globalraw@yahoo.com and I will send you a link to paypal.

If seats are available you do have the option to pay at the door by cash or check be sure to contact me for last minute openings. 


 –

 Cuisine and photo by The Raw Chef

Cancellation policy for all classes:

Cancellations requested at least three days prior will be given a full refund. If you find you are not able to attend, feel free to send someone in your place.



Raw Vegan Gluten Free Dessert Class

Hello all! We are taking a final head count for our dessert class.

Email us direct at: globalraw@yahoo.com to reserve your spot. 

A class all about raw vegan desserts, does it get any better than this? Learn how to make quick & easy desserts using natural sweeteners, nutrient dense, practically guilt free dishes no dehydrator needed.

Class Includes:

Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Dessert Menu:

Blueberry Orange “no bake” Cookies, Vanilla Bean Ice Cream, Hazelnut Chocolate Torte plus a bonus recipe.

If you can’t make this one, be sure to check out our “Classes & Events” tab and reserve your place now.

Register early and get 10% off all pre-registered classes.  


Breakfast & Brunch Class

I put together a special class for my advanced raw students and I’m so happy with the results! It was an interactive hands on 3 hour workshop, where the students got full servings of all dishes, “how to” techniques, lots of one on one and personalized support information.

The Menu

Blueberry Acai Super Smoothie

Protein Pate Breakfast Scramble

Buckwheat Crispies Cereal

Vanilla Bean Almond Milk

Cinnamon Raisin “Sunday” Pancakes

Smoky Chipotle Eggplant Fake-en drizzled  with warm Cacao Sauce

The Food

Protein Pate Breakfast Scramble

Fresh Roma Tomatoes, Avocado, Orange Peppers, Green Onion and Parsley

 

Buckwheat Crispies

Cinnamon, Micro-planed Nutmeg, warm Dates, Raisins, Currants & topped with Vanilla Bean Almond milk

Cinnamon Raisin “Sunday” Pancakes

Warm Maple SyrupRaspberries and Strawberries to top with a side of Spicy Chipotle Fake-en &

Warm Cacao Sauce

*Space is limited contact me direct to reserve your seat  at one of our upcoming classes

 at globalraw@yahoo.com.

Tuesday, June 14th 6- 8:30PM

Class Title: All “About” Raw Vegan Desserts:

A class all about raw vegan desserts, does it get any better than this? Learn how to make quick & easy desserts using natural sweeteners, nutrient dense, practically guilt free dishes!

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Dessert Menu: Blueberry Orange “no bake” Cookies, Vanilla Bean Ice Cream, Hazelnut Chocolate Torte.

$45.00/ Per person

Wednesday, July 13th 6 – 8:30 PM       

Raw Vegan Artisan Cheeses:

Attention all you cheese lovers out there, this class is for you! Step by step of   how to make Artisan Raw Vegan fermented Cheeses and accompanying Crackers for the tasting.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Cheese & Tasting Menu: Cashew Three Onion Cheese, Porcini Cashew Cheese, Heirloom Tomato & Herb Flax Crackers, Corn Chips and Olive Tapanade.

$45.00/ Per person

Friday, July 29th 6- 8:30 PM

Raw Vegan Middle Eastern Meza:

Impress your friends and your stomach with these warm and inviting Middle   Eastern dishes.

Class Includes: Recipes, equipment lists, lots of sampling, interactive non-cooking & question and answer time.

Meza Menu: Crispy Falafel served with Lemon Garlic Sauce, Fattoush Kale     Salad, No- Bean Hummus with Za’atar Flat Bread.

$40.00/ Per Person


How to open a Thai coconut & harvest the meat

Coconuts are to the “raw” food industry as potatoes are to the cooked food industry, a necessity and labor intensive. So roll your sleeves up, be ready to make a mess and lets harvest some coconuts!

Step 1

I got two cases= 18 coconuts

You also will typically be given a case discount, so keep that in mind when shopping.

 

Step 2

Use the back/ bottom  portion of your cleaver blade to hit the coconut. Be sure to keep your left hand (or right) out of harms way of your yielding cleaver.

I dare you not to sneak a glass 🙂

 

Step 3

Once water is drained (through a stainer) use your knife to hit the coconut in the middle. Once your knife has a good grip in the coconut, use the coconut with cleaver attached to strike the cutting board as one unit . Usually three hits will split the coconut down the middle.

 

Step 4

Let’s take a moment to sit and marvel at all your hard work! Once you have all the coconut meat, you now need to clean it by removing all the inner husk. I know, NO fun! I use a small off set spatula and a bowl of water to clean off all the unwanted husk.

 

Step 5

Measure out, label, date, and separate by size into freezer bags. Now you will be ready for all your delicious holiday recipes!

 

Step 6

You’re not done yet! Let’s not forget about all that yummy fresh coconut water. Date, measure out, and freeze in freezer safe bags for your smoothies and other amazing raw recipes.

 

As always, be sure to share your raw creations with your loved ones. Happy Holidays!!!

 


Impress your holiday guests with these Artisan Cheese Recipes

You will be hearing a lot of “I cant believe this is not dairy”!

 

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

 

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

 

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

 

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

 

 

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

 

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

 

Happy Holidays to you and your loves ones

 


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