Tag Archives: raw food

Rawrrrrr Food Class #2

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So behind in posting about the raw food classes I am taking…because the food is just so darn good and I am busy prepping and EATING!

First, some housekeeping items. If you are interested in raw food and more importantly a raw food diet I urge you to drop into one of the classes. You can contact Earth’s General Store for more information. You can also get to know Robyn by tuning in to her blog Rawbyn’s Nest, OR even better you can enroll in her many classes, retreats, or even engage in private consultations by contacting Cabine Soleil. In fact, this Friday at Cabine Soleil there is a house concert with raw food samplings and music featuring Brian Macleod and Alana Levandosky. Contant Cabine Soleil for tickets and more information.

Now, onto some yummy gourmet raw food!

OK, so here is what we learned to make in class #2:

  • Flat bread
  • Herbed cheese
  • Raw layered sandwiches

Flat bread with cheese

This yummy savoury pulp flat bread is an awesome way to use your pulp from juicing. Process your ingredients including sunflower and flax seeds, water and your herbs and spices. Spread the mixture onto your dehydrator trays, thick for bread and thin for cracker,s and VIOLA you have living raw bread,

The lovely Robyn, our amazing teacher and chef, is very hands on. Letting us all practice our new raw prep skills!

Mixing all the ingredients together for the pulp bread.

Now onto making the cheese!

This herbed cheese has the consistency of cream cheese. Cashew nuts, lemon juice, garlic, onion, nutritional yeast and other herbs and spices makes this an amazing spread for sandwiches and crackers!

After the cheese is done we are ready to assemble our raw layered sandwiches! Tomatoes, avocado and fresh sprouts are an awesome way to enjoy this cheese and bread.

Avocado, tomatoes and fresh sprouts are off the hook!

Happiness is fresh, raw, organic, living food!

My partner in crime agreed! She dove right in!

Janet loving this combo! Later she went home and recreated the whole experience!

Stay tuned for the next RAWRRRRR post: PIZZA!

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RAWRRRRR Food Class #1

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Last Sunday, May 13th, my mom and I attended our first Raw Food Preparation Class at Earth’s General Food Store. Our Master Raw Food Chef was Robyn Unrau (Robyn said she has a blog. I will make sure to get her info and link it here. She is one amazing lady on very cool journey!) Clearly preparation and not cooking which makes the class format and learning super easy!

Class began with a very attentive class with a range of experience from no cooking/food prep experience to very seasoned cooks like my mom.

Raw Food Class May 13 at Earth’s General Store with Robyn Unrau

We started the class by introducing ourselves. It was great to see a wide range of age and interest. What we all shared was the desire to be as healthy as we can be.

Robyn is an outstanding teacher. During preparation she would call on volunteers so you can get first-hand experience in prepping raw food. Did I mention that Robyn helped design the Noorish menu and teach staff how to prepare it!

Let’s go on with the food!

First up was kale chips! An awesome raw food sauce was prepared then massaged into the kale. Ya, we got a little intimate in class, and then spread onto a food dehydrator. Secret #1 in raw food preparation is a dehydrator. My mom and I decided we will invest in one and try it out! Excalibur dehydrators were used and recommended and are sold at Earth’s General Store.

Prepping the sauce for the kale chips

Massage that kale! Oh yeah baby!

Finally, place your kale on the trays in the food dehydrator and wait. Here is the finally result!

Yummy healthy kale chips that can be stored for weeks!

We also made corn/hemp chips, and zucchini hummus! The hummus was amazing and my favourite because chick peas and me do not agree! I kid you not, you cannot tell the difference! And why raw you ask? Because you are ingesting LIVE food with all its amazing healing properties and health benefits.

And now I will leave you with the recipe for the amazing hummus! Stay tuned for the next post. Class tonight we will be making flat bread, herbed cheese, and raw layered sandwiches!

The lovely Robyn prepping for the hummus. Finished product is to her left.

ZUCCHINI HUMMUS

YIELD: 3 CUPS (12 SERVINGS)

HUMMUS

2 MEDIUM ZUCCHINI, CHOPPED

3 TBS LEMON JUICE

3 TBS OLIVE OIL

3 CLOVES GARLIC

1 TSP PAPRIKA

1 TSP SOLAR-DRIED SEA SALT

1/2 TSP GROUND CUMIN

PINCH OF CAYENNE

3/4 CUP RAW TAHINI

1.     FOR THE HUMMUS: COMBINE ALL OF THE INGREDIENTS, EXCEPT THE TAHINI, IN A PROCESSOR AND PUREE TO SMOOTH

2.     ADD THE TAHINI AND PUREE UNTIL PERFECTLY SMOOTH AGAIN

3.     SERVE ON LETTUCE LEAVES WITH THE TOMATOES AND SPROUTS

4.     STORE IN A SEALED GLASS JAR IN THE REFRIGERATOR FOR UP TO FOUR DAYS

OPTIONAL: 

- ADD IN 1 CUP SPROUTED CHICK PEAS MULCHED TO A FINE MEAL

(SOAK CHICKPEAS FOR 8 HOURS, RINSE AND DRAIN 2X/DAY FOR 3 DAYS)

- ADD IN 1/2 CUP SOAKED SUN DRIED TOMATOS FOR ANOTHER VARIETY

ACCOMPANIMENTS:

 ½ HEAD ROMAINE

½ CUP CHOPPED TOMATOES

½ CUP ALFALFA SPROUTS

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