The Vegan-Raw Cooking Series

“What about raw food?” people often ask me in class. My answer, as with almost every question is, “It depends!” It depends on your constitution and what you are going through currently, on the season, the cycle of life you are in, the environment you live in, etc.

In general, most people will enjoy and benefit from an increase of raw food in their diet during the summer, when we need to eat cooling, hydrating, light foods.

Please join us for this 2-part series to learn how to prepare delicious menus of raw and vegan foods. You will gain clarity on what kind of raw foods are good for your body type and how to balance between raw and cooked foods. Completely gluten, dairy and soy free!

Recipes include:

• Breakfasts: raw cereal
• Juices & Smoothies: therapeutic juices for cleansing the liver without shocking the system
• Desserts: vegan/raw strawberry cheesecake and vegan/raw chocolate mousse
• Soups: cucumber soup and carrot avocado soup
• Appetizers: almond hummus w/ nut falafel
• Raw Pasta: vegetable noodles w/ parsley-basil pesto
• Dips & Sauces: olive tapenade & cashew sour cream, guacamole, not tuna salad, etc.

In the process of cooking, you will also learn the basics of how to make fresh almond milk, coconut milk (and open a coconut!), sprouting, soaking, different tricks you can do with a food dehydrator, etc. Of course included are complete meals and pleasant eating with fellow New Yorkers! We will add to each menu a warm, cooked grain dish to balance and ground theraw forces.