How To Be Your Own Raw Chef…& Still Have Time To Eat!
– with The Raw Chef Russell James’ Raw Chef Academy!
You can learn how to create delicious and exciting raw food for yourself, your family, friends, and guests… in just 10 weeks! Become the only raw chef you’ll ever need in The Raw Chef’s 10 week study at home course!
“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.” – Russell James
Here are just some of the things you’ll be covering over the 10 week course to becoming a Raw Chef:
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 perfectly for things like pizza bases, so you serve delicious, 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 Parmesan 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, making 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.
Week 6 – Raw Cheeses
- How to make a cashew cheese that you can ‘age’ that will actually slice like cheese.
- How to culture cheeses, so you don’t have to rely on nutritional yeast to imitate that flavour.
- How to use almonds, cashews and macadamias in cheeses, and how to make substitutions.
- How to roll cheese into a chevre-like style cheese.How to make a convincing Swiss cheese for sandwiches.
- 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 that’s 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, Tonics, Juices & Smoothies
- 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 flavours 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 delicious 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 beautiful 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.
There are also some very special bonus to celebrate this launch – including a FREE 7-day Raw Food Detox from Tera Warner! These bonuses will only be on offer, with the special price of this 10-week course, until Saturday 14th January at 1pm Eastern time, 6pm UK time.
Want to learn more? Check out The Raw Chef Russell James site HERE, or learn more about what his 10-Week Raw Chef Academy Course has to offer HERE!
Bon Appetit!