How to Make Exceptional Raw Food Just Like The Professionals

(Without all the added nuts, syrups and dates in the most boring raw food on the shelves 

...that just leave you tired and craving more)

Vegetarian Society Approved

Enrolment week 23rd - 31st January 2021

Live orientation (zoom): Sunday January 31st 2021   2-3pm GMT.

Live lectures and Q&As Mondays and Thursdays through February 4-5pm GMT. (Enrol in the course preview to find out more)

To check the time in your own time zone, see the world clock.

The Raw Chef Low Sugar Foundation Award is a flagship online raw food instruction course for people who are interested in learning raw chef skills.

It is the only Raw Chef Low Sugar Foundation Award programme certified by the Vegetarian Society, UK. 

The reason this course focuses on raw food with reduced sugar and nuts is that much raw food education and recipes seem to fall at two ends of a continuum - either a sharp focus on lots of sprouts and green food or raw desserts that are laden with syrups, fruit and nuts with not much in between for delicious raw food.

Whether you are raw curious or 100% raw, or you have flicked through a raw food book or two, the RAW CHEF LOW SUGAR FOUNDATION AWARD is perfect for people who want a demystifying deep delve into raw food but don’t want to eat lots of nuts and dates– or spend loads of money on equipment or hours in the kitchen.  

Throughout the Foundation Award you will 

  • Set up your raw food kitchen and raw food pantry with confidence
  • Understand ingredients and why we choose them (and how we can substitute)
  • Learn surprising professional raw chef tricks to ensure you achieve great results 
  • Know how to select from 30 sugar alternatives to develop sweetness without resorting to gloopy syrups or dried fruit
  • Be able follow a six-point success plan to prepare and feel the benefits of fermented foods for essential gut health (without a microbiology degree) 
  • Select and prepare ingredients for clean green juices using a failsafe formula to correct them if they go wrong
  • Apply your knowledge of how to make different sugar free options to enjoy for breakfast
  • Prepare flavourful and satisfying raw soups using different methods
  • Select ingredients, prepare and serve delicious quick meals , fakeaways and lunches on the go so you can be an Instagram inspiration in your own lunchtime
  • Put together family menus with ease accommodating different tastes
  • Prepare healthier nut-free and minimal sugar unbaked pastries without the risk of sugar readdiction   
  • Develop an action plan to incorporate more raw and living plant-based foods into your lifestyle 
  • Use important skills and strategies to help you stay on track and stop self-sabotaging for LIFE

You didn’t get into raw food to just be making brown balls and bowls of brown mush. You got into raw with the hope of creating dishes like this...

Hi, I'm Deborah Durrant, founder of Deliciously Raw

I heard about raw food back in 2005 and I intuitively knew that it’s how I should be eating (I bet you feel something similar). 

Back then, there was no way of learning this stuff online 

So, I forked out £250 and rocked up to a two-day raw food training 

Full of enthusiasm, I spent another £100 on a box of something that resembled sawdust, bark chippings and a bottle of gloop.   (I mean raw food ingredients)

I ended up with something that resembled chopped-wet-birdseed that looked like something you’d find on the pavement outside of the local takeaway!!  (I don’t mean that someone dropped their noodles) 

I was feeling a little disappointed.

It was sooo frustrating after spending all this money to end up with something I wouldn’t feed my dog (I offered and he refused it anyway.)

Desperate for how to make raw plant-based food that actually looked and tasted good, I booked on another live class

You wouldn’t believe it!!

We didn’t make a single thing…

…and after three hours of a bum-numbing lecture I was just about ready to throw in the tea-towel and give up on my dream of one day being able to make and live on delicious raw food.

So, just as we’re about to leave, I’m handed a plate.

Covered in small pieces of chocolate cheesecake

What’s this? I thought.

Is it plant-based?

Is it raw?

So, I cautiously swiped a piece and handed the plate on. It didn’t look raw to me, but I took a bite anyway.

I couldn’t believe it. 

It was utterly delicious.

It was the FIRST raw thing I’d ever tasted that would easily stand up against a dairy or cooked alternative. 

Right there in the room my lifelong obsession with raw food…DELICIOUS raw food was born.

Since then it has cost me tens of thousands, and over a decade travelling around the world learning my craft from some of the best chefs alive.

In 2012, I founded Deliciously Raw to help you activate your own raw food obsession…

... so you can create raw food like this:

And this is exactly why I created the Raw Chef Low Sugar Foundation Award.

This is the course I wish I had when I started a raw food lifestyle.

It’s the course I want YOU to have if you’re experiencing any of the following

  • You want to make delicious raw food for everyday without loads of gloopy syrups, dates and a loads of nuts  
  • You would love to enjoy a wider variety of raw plant-based food that you can eat everyday but want to move beyond ‘chuck-everything-in-the-blender’ smoothies, date and nut energy balls and a simple chopped salad…
  • you DON’T want to spend hours in the kitchen (under 15 minutes would be preferable)
  • You want to understand ingredients and move past copying recipes off blogs and pictures on Instagram
  • You are currently piecing together what feels like 972 tutorials on YouTube and a further 654 blogs and want it to be a lot simpler 
  • You don’t want to spend money on expensive equipment or dehydrators (just a blender would be fine)
  • When you look at recipes you feel you need a permanent PA to remind you of your shopping list, soaking calendar and when your alfafa sprouts need rinsing  
  • You’ve looked at professional raw chef’s trainings, but don’t want to spend thousands of pounds but you still want to achieve those impressive results
  • You would like to feel more confident making tummy nourishing fermented foods that build your immune system without chomping through a whole lot of sauerkraut 
  • You want to know how to build delicious raw foods and sweetness without putting nuts, syrups and dates in eeeeevvverything?
  • You are looking for food that the whole family will eat but don’t want to prepare 3 or 4 different meals every evening
  • You would love to make delicious raw food for lunchboxes
  • You want to take your first step to making more professional raw food.

“Worth every penny and you will genuinely save yourself time and money in the long run..”  Elaine, Nutritionist and Raw Food Teacher, Belfast

Vegetarian Society Approved

What you get

12 modules | More than 90 lessons |99+ recipes |50+ tasks |10 live lectures |12 recorded lectures and demonstrations

  • Personalized instructor support from professional raw chef, Deborah Durrant

  • More than 20 hours of instruction

  • Step by step supported training

  • Live and recorded online demonstration sessions (via FB and Zoom)

  • Interactive quizzes and practical activities

  • Online live Q&A special events (recorded for your convenience)

  • Vegetarian Society approved Raw Chef Low Sugar Foundation Award upon graduating within a year of starting

  • Lifetime access to the course

See the syllabus

  • 1

    Welcome to the course!

  • 2

    Unit 1: The Raw Food Kitchen

    • Overview of The Raw Food Kitchen

    • Lesson 1.1 Tools of the Trade

    • Live Zoom Lesson - The Raw Food Kitchen Part 1 (recording)

    • Live Zoom Lesson - The Raw Food Kitchen Part 2 (recording)

    • Lesson 1.2 The Pantry

    • Lesson 1.3 Superfoods

    • Lesson 1.4 Learning to Work Like a Chef

    • Lesson 1.5 Balancing Taste

    • Lesson 1.6 Reflection Points

  • 3

    Unit 2: Sugar and Spice

    • Overview of Sugar and Spice

    • Lesson 2.1 Sugar Simply Explained

    • Lesson 2.2 Sugar Substitutes

    • Lesson 2.3 Sweeteners in the Raw Food Kitchen

    • Lesson 2.4 Ingredients That Provide Sweetness Without the Sugar

    • Lesson 2.5 Activities for further understanding Sugar and Spice

    • Live Zoom Lesson (recording) Sugar and Spice

  • 4

    Unit 3 Mastering the Basics

    • Unit 3 Overview of The Basics

    • Live Zoom Session - Overview of Mastering the Basics (recording)

    • Lesson 3.1 Activating Nuts and Seeds

    • Lesson 3.2 How to sprout

    • Live Zoom Lesson (recording) and Q&A on sprouting

    • Lesson 3.3 Experiment

    • Lesson 3.4 How to Make Nut and Seed Butters

    • Lesson 3.5 How to Melt Ingredients at Low Temperatures

    • Lesson 3.6 Experiment

    • Lesson 3.7 How to Make Vanilla Extract

    • Lesson 3.8 How to Get the Most from your Herbs and Spices

    • Lesson 3.9 How to Keep Food Fresh

    • Lesson 3.10 How to Make a Reuseable Wax Wrap

    • Lesson 3.11 Lining a Cake Pan

    • Lesson 3.12 Cake Pan Conversions

    • Lesson 3.13 Experiments

  • 5

    Unit 4 Quick and Easy Fermentation - Friendly Health Helpers

    • Overview of Quick and Easy Fermentation

    • Live Zoom Lesson (recorded) Overview of Fermentation

    • Lesson 4.1 Fermentation Experiments

    • Lesson 4.2 The Best Conditions for Fermentation

    • Lesson 4.3 Troubleshooting

    • Lesson 4.4 Vegetable Salt Brine Fermentation

    • Lesson 4.5 Fermented Aubergines

    • Unit 4.6 Krautchi

    • Live zoom lesson (recorded) - Krautchi

    • Lesson 4.7 Superspice Pesto

    • 4.8 Preserved Lemons

    • Lesson 4.9 Tsukemono

    • Lesson 4.10 Apple Cider Vinegar

    • Lesson 4.11 Fermentation Experiment

    • Live zoom lesson (recorded) - mid point Q&A

  • 6

    Unit 5 Getting Juicy - Clean and Green

    • Overview of Clean and Green

    • Lesson 5.1 Types Of Juicers - Pros And Cons-1

    • Lesson 5.2 The Benefits of Juicing

    • Lesson 5.3 The Clean Fifteen and Dirty Dozen

    • Live Zoom Lesson (recorded) - Making a Green Juice

    • Lesson 5.4 Clean Green Juice Formula

    • Lesson 5.5 Alternative Juices

  • 7

    Mid Course Quiz

    • You're Half Way Through - Test Your Knowledge

    • Raw Chef (Low Sugar) Foundation Award Mini Quiz

  • 8

    Unit 6 Plant-based Dairy

    • An Overview of Plant-based Dairy

    • Live Zoom lesson (recorded) - Overview of Plant-based Dairy

    • Lesson 6.1 Nut and Seed Milks

    • Lesson 6.2 Nut and seed-free Plant Dairy Milks

    • Lesson 6.3 Enhanced Plant-based Dairy

    • Lesson 6.4 Plant-based Creams

    • Lesson 6.5 Milkshakes & Thickening Agents

    • Lesson 6.6 Warm Beverages

    • Live Zoom Lesson (recorded) - Warm Beverages

    • Lesson 6.7 Plant-based Cream Cheese

    • Lesson 6.8 Mousse and Custard

    • Lesson 6.9 Ice-creams

    • Lesson 6.10 Ice cream sorbets & sundaes

    • Lesson 6.11 Reflection Points

  • 9

    Unit 7 Breakfasts - Carpe Diem

    • Overview of Making Raw Breakfasts

    • Lesson 7.1 Pro Chef Guidance for Smoothie Operators

    • Lesson 7.2 Smoothies

    • Lesson 7.3 Making a Smoothie Bowl

    • Lesson 7.4 Silky Smooth Chia Pudding

    • Lesson 7.5 Sprouted Omega 3 Super Boost Carrot Cake Porridge

    • Lesson -7.6 Making Muesli

    • Lesson 7.7 The First Steps to Living your Best Life

    • Lesson 7.8 Reflection Points

  • 10

    Unit 8 Soups - Food to Get Cosy With

    • Overview of Raw Soups

    • Lesson 8.1 The Principles of Raw Soup Making

    • Lesson 8.2 Purée-based Soup

    • Live Zoom Lesson (recorded) - Soupmaking

    • Lesson 8.3 A 'Cream Of' Soup

    • Lesson 8.4 Dashi Stock and a Broth-based Soup

    • Lesson 8.5 Infusion based soup

    • Lesson 8.6 Reflections - Soup Evaluation

  • 11

    Unit 9 - Wraps, Bowls and Crowd Pleasers

    • Overview of Wraps, Bowls and Crowd Pleasers

    • Lesson 9.1 Troubleshooting - how to correct a salad dressing

    • Lesson 9.2 Spreads and Dips

    • Lesson 9.3 Wraps and Rolls

    • Live Zoom Lesson (recorded) Flower Rolls

    • Lesson 9.4 Mushroom Burger, Caramelised Onion and Red Pepper Chilli Jam

    • Lesson 9.5 Mushroom Brochettes Two Ways

    • Lesson 9.6 Noodle Making 3 Ways

    • Live Zoom Lesson (recorded) Noodles

    • Lesson 9.7 Street Style Noodles for On The Go

    • Lesson 9.8 A Taste of Asia: 5 dishes

    • Lesson 9.9 Vietnamese Pho

    • Lesson 9.10 A Taste of Morocco

    • Lesson 9.11 Wholefood Bowls

    • Live Zoom Lesson (recorded) Wholefood Bowls

    • Lesson 9.12 Reflections - Wraps, Bowls and Crowd Pleasers

  • 12

    Unit 10 - The Nut Free UnBakery

    • Overview of the Nut Free UnBakery

    • Live Zoom Lesson (recorded) The Nut-free UnBakery Overview and Considerations

    • Lesson 10.1 Flour Power

    • Lesson 10.2 Nut Free Chocolate Brownies

    • Lesson 10.3 Chai Spiced Oat Bites

    • Lesson 10.4 Sticky Toffee Superfood Truffles

    • Lesson 10.5 Tahini Caramels

    • Lesson 10.6 Carrot Cake Bars with Mascarpone Style Icing

    • Lesson 10.7 Nut Free Pastry and a Chocolate Custard Tart

    • Lesson 10.8 Grasshopper Pie

    • Lesson 10.9 Life By Chocolate

    • Lesson 10.10 Reflections on the Unbakery

  • 13

    Meal Planning

    • Unit 11 Overview of Meal Planning

    • Live Zoom Lesson (recorded) Meal Planning Overview and Considerations

    • Lesson 11.1 28 Day High Raw Menu Plan

    • Lesson 11.2 Summary of Meals at a Glance

    • Lesson 11.3 Weekly Menu Planner

    • Lesson 11.4 Sharing the Love - Menu Options for Entertaining

  • 14

    Raw Chef Low Sugar Foundation Award Certification Activities

    • Completion of Award

    • Raw Chef Low Sugar Foundation Award Test

    • Raw Chef Low Sugar Foundation Award Final Assignment

  • 15

    Next steps

    • You are almost done!

    • Before you go...

Frequently Asked Questions

What is included in this course?

Please download the syllabus here.pdf. You can see how it compares with the Raw Chef Low Sugar Essentials (non-certified) course. 

Is there a time limit to complete the programme?

No, this course is structured for you to learn and undertake the activities at your own pace. 

Do I work through the course on my own or with others?

Both. You can join at anytime - or join the next group if you like to work with others for mutual support.  For early 2021, the dates are

Sunday 31st January 2pm-3pm GMT - Welcome, how to use the course & setting intentions
Monday 1st February 4-5 pm GMT - Check in, suggested course work and Q&A
Thursday 4th February 4-5 pm GMT - Unit 2: Sugars in the Raw Food Pantry & Q&A
Monday 8th February 4-5pm GMT - Unit 3: Mastering the Basics: Sprouting & Q&A
Thursday 11th February  4-5pm GMT -  Unit 4: Fermentation: Krautchi & Q&A
Saturday 13th February 2-3pm GMT - Check in and Q&A
Monday 15th February 4-5pm GMT - Unit 8: Soups: Dashi Stock and a Broth Based Soup and Q&A
Thursday 18th February 4-5pm GMT  - Unit 9: Wraps, Bowls and Crowd pleasers: Brochettes and Q&A
Monday 22nd February 4-5pm GMT  - Unit 10: Nut Free Unbakery: Carrot Cake and Q&A
Thursday 25th February 4-5pm GMT  Final group Q&A

How many hours a week will it take?

On average it will take 25 hours to complete this course. This will average, 2-3 hours a week for 10 weeks to complete the tasks and assignments. After you have completed the Award, you will continue to have access to the materials to refer back to.

What equipment will I need?

You’ll need a blender, a food processor, a knife and other equipment that you will probably have in your kitchen. A juicer is useful but not essential. You can download the equipment list here.

How much support will I receive?

The Raw Chef Low Sugar Foundation Award has tasks for you to work through at your own pace with support from your online tutor with discussion forums, community chats, live Q&As, live presentations, recorded presentations and feedback on tasks and your final assignment. If you have a question, or something is not working out as planned, just ask!  

What is the cancellation policy?

We hope that you’ll enjoy the course and won’t feel the need to cancel. If you are unhappy with the course, you have 30 days from when you signup to request a refund. If you have completed the Foundation Award and received your certification within the 30 day period, you will not be eligible for a refund.  

** Guarantee **

I want you to try The Raw Chef Low Sugar Foundation Award at my risk. Because I know it works but you don’t …yet!

If you aren’t 100% satisfied, I want you to let me know. I mean it, I don’t want your money.

I value our relationship and my reputation more than the price of the course. So please, try the Foundation Award for 30 days (even though you will get everything immediately, I am giving you 30 days to be completely sure and utterly satisfied.)

So go ahead, buy the Foundation Award now – you have plenty of time to go through everything and decide if this is the right fit for you….

…But you’ll never know unless you take a chance and invest in yourself.

Yes I would like to join the Raw Chef Foundation Award

Vegetarian Society Approved

“To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.”

Monika Wacker, Switzerland

Become a raw food wizard

See all the raw food courses available