# 65 Raw Comfort Foods
partial participation
Going raw might be somewhat difficult at first. Cravings for the
familiar cooked foods we all grew up with strike without warning
and can be somewhat overwhelming. Given time, these longings will
pass, and here's just the class to help you hold on until they do.
You will marvel at Loren's heat-free versions as you learn to use
the Vita-Mix blender, dehydrator, Champion juicer, mandoline, and
a spring-form pan. You will help Loren prepare the following incredibly
comforting and exceptionally healthful dishes: Party Tacos with
Spiced Nut Meat, Sour "Cream", and Guacamole; Brazil Nut
Loaf with Mashed "Potatoes", Rosemary and Thyme Mushroom
Gravy, and Marinated Tomato Kale Salad; Zucchini Mac & "Cheese"
Casserole with Crunchy Multigrain Topping; Sprouted Wild Rice Salad
with Herbed Vinaigrette and Sunflower Seed-Sun Dried Tomato P‰tŽ;
and Coconut-Pineapple-Carrot Layer Cake with Cashew Cheese Icing.
1 Saturday, May 17, 1:00 - 4:30 p.m.
Instructor: Loren Bruni
Fee: $95; Two People: $180
# 66 Raw Middle Eastern: Simply
Sensational
partial participation
In this tantalizing class you'll see how seamlessly favorite Middle
Eastern recipes can be translated into enticing raw dishes. Under
the expert direction of Loren Bruni, you'll learn methods which
include how to dehydrate, make nut milk for ice cream, sprout quinoa,
and stuff and roll dolmades. Before you know it, you'll have created
a sensational raw spin on the exotic cuisine of the Middle East.
Hummus Two Ways: Garlicky Zucchini Hummus and Creamy Macadamia
Nut-Red Pepper Hummus; Sprouted Quinoa Tabbouleh; Zahtar Flatbreads;
Dolmades with Creamy Lemon Tahini Sauce; Cured Black Olives with
Spicy Harissa Sauce; Halvah Chocolate Swirl Ice Cream; andGinger-Mint
Iced Sun Tea.
1 Wednesday, June 4, 6:30 - 10:00 p.m.
Instructor: Loren Bruni
Fee: $95; Two People: $180
# 67 Raw Mexican Fiesta
demonstration
It's time to leave the cooking behind and join us instead for an
exceptional raw Mexican party experience! You'll find south-of-the-border
flavor in every bite of this colorful, gently spiced fare, along
with the abundant vitamins, enzymes, minerals and sheer energy that
raw food delivers. Look, listen and taste as Loren prepares a complete
raw party menu. We know you'll agree that, from creamy soup to luscious
dessert, these dishes serve up all the natural heat and flavor of
the best Mexico has to offer.Creamy Avocado and Chunky Golden
Corn Soup; True Mexican-Style Chili with Crunchy Cheddar Nut Cheese
and Macadamia Sour Cream; "Grilled" Red and Yellow Peppers,
Garlic Spinach, and Summer Squash Fajitas with Guacamole and Pico
de Gallo; Flan de Coco with Mango Sauce; and Non-Alcoholic Pi–a
Coladas and Mojitos.
1 Thursday, June 26, 6:30 - 10:00 p.m.
Instructor: Loren Bruni
Fee: $95; Two People: $180
# 68 The Wonderous Young Thai
Coconut
partial participation
Meet the amazing young Thai coconut, natural nutritional gem and
culinary wonder. Loren will discuss its dietary uses and astonishing
healing powers. Learn how to select perfect Thai coconuts and expertly
open them; use coconut water to replenish electrolytes; and transform
these versatile nuts with their creamy nourishing meat into smoothies,
entrŽes, and fabulous desserts. You will also learn about the Vita-Mix
blender and dehydrator as you wrap spring rolls and help Loren prepare
this all raw menu. Creamy Coconut-Almond-Banana Smoothies; Thai
Coconut Soup with Kaffir Lime Leaf, Shitake Mushrooms and Sesame
Oil; Coconut Noodles, Baby Bok Choy, Snow Peas and Red Peppers with
Coconut Curry Sauce; Herbed Spring Rolls in Coconut Paper Wrappers
Dipped in Sesame-Chili Sauce; and Chocolate and Vanilla Pudding
Parfaits with Mixed Berry Sauce.
1 Monday, July 7, 6:30 - 10:00 p.m.
Instructor: Loren Bruni
Fee: $95; Two People: $180
# 69 Raw Italian
partial participation
Avoid a "carb coma" with this 5-course gourmet Italian
feast! These dishes require only raw ingredients and can be prepared
without ever going near the stove. They are colorful, vitamin-packed,
and can hold their own against any from the best Italian restaurants.
You will help Loren marinate, dehydrate, use a mandoline, the Vita-Mix,
the spiral cutter, and learn in the process what to do with zebra
beets, truffle oil, and nutritional yeast. You and your guests will
rise from the table not only satisfied but energized. Sun-Dried
Tomato and Rosemary Crackers with Olive Tapenade and Heirloom Tomatoes;
Zebra Beet Ravioli with Rosemary and Dill Nut Cheese and Truffle
Oil; Stuffed Squash Blossoms with Sun-Dried Tomato "Mascarpone"
and Basil Oil Drizzle; Wilted Broccoli Rabe with Hemp Seeds, Pine
Nuts, and Lemon-Garlic Sauce; Summer Squash Pasta With Mixed Herb
Pesto; "Roasted" Asparagus, Tri-Color Peppers and Grape
Tomatoes; and Creamiest-Ever Tiramisu.
1 Friday, August 22, 6:00 - 9:30 p.m.
Instructor: Loren Bruni
Fee: $95; Two People: $180
# 70 The Raw-Food-Made-Easy
All-Day Seminar
ecture/partial participation
Does the prospect of entering the world of raw cuisine seem inviting
yet intimidating? Eating raw is not a new practice; however, eating
raw foods that are enticing, exciting and easy to make is a novel
concept. Jennifer Cornbleet, nationally recognized raw food chef,
instructor, and author of Raw Food Made Easy for 1 or 2 People,
is your guide into the realm of this dynamic dietary system. Step
by step, she will reveal all the tools you will need to embark on
your own rewarding raw food adventure. In this power-packed all-day
seminar you will discover:
- What are the nutritional benefits of the raw food diet and how
to get sufficient protein and other necessary nutrients
- How to lose weight or maintain your ideal weight
- How to tailor the raw food diet to your specific needs and tastes
- How to stock your pantry and set up your raw foods kitchen
- The fundamentals of basic knife skills and equipment use
- How to plan menus and make shopping lists
- How to select and store fresh produce
- How to assemble ingredients in advance to facilitate quick and
easy daily food preparation
Once you've mastered these fundamentals, you'll be ready and raring
to craft nutritious, delicious raw meals from scratch in 30 minutes
or less each day. You'll become a whiz at making juices, smoothies,
cereals, soups, p‰tŽs, dressings, entrees, snacks and desserts!
As a bonus, you won't have to give up your new lifestyle when you
travel because Jenny will share her secrets of traveling in the
raw. This workshop is a must for anyone who is curious about how
a raw food diet can transform their sense of total wellbeing. The
delicious, healthy, nutrient-and-enzyme-rich menu you will prepare
and enjoy includes: Green Juice; Berry Smoothies; Granola with
Almond Milk; Garden Vegetable Soup; Not Tuna P‰tŽ; CruditŽs Platter;
Mock Ranch Dressing; California Rolls; Zucchini Noodles with Marinara
Sauce; Mediterranean Kale; and Chocolate Mousse Tart. There
will be tastings throughout the day a half hour break mid-day.
1 Saturday, September 6, 10:00 a.m. - 4:00 p.m.
(Note: 6-hour class)
Instructor: Jennifer Cornbleet
Fee: $165; Two People: $320
