If you are a foodie, it can be a challenge to eat more raw food as the aroma of wood smoke fills the air and you yearn for a bowl of warm soup BUT you can still eat raw food everyday - even in colder weather - with all the textures and flavours as you do with cooked food. Deliciously and easily. It just takes a little bit of technical know-how. Over 4 weekly classes on zoom, you'll learn to make comforting dishes for Autumn such as Teriyaki mushrooms, Firecracker rice, Blackberry jam drop cookies and Sticky Plum Flapjack Bars.
Indulgently rich, colourful, aromatic and tangy, raw food to cosy up with to make the most of the Autumn harvest. ON THE MENU: Mushroom tikka with raita yoghurt, spicy mango chutney, kachumber, Indonesian style laksa, Goan style coconut banana curry, Carrot and cashew biryani, Sticky toffee cheesecake brownie bars and Masala chai ice cream. Cook-along or watch and make the recipes later.
We are currently offering two free e-guides on sign-up called 'Ten Essential Techniques to Make Raw Food Like a Pro' and 'Edible Gifts'.