Rawsome Raw Class Details Feb-April 2014!

Here’s a taste of what to expect at our next series of classes starting in February! The menus will be pretty much what you see here pending issues with fresh organic produce and me possibly having an even better idea the week before!

All this series of classes will be held at St Andrews Hall, Sydney Parade in East Geelong.Enter around the side where you'll see a big Yoga sign.  By May, we will hopefully have our Raw Ambition kitchen finished, fingers crossed! We’ll be taking a break till about August/ September while we get ready for the next stage of our quest for world domination. Nyahahahaha.

Please email info@rawambition.com.au  to register for a class.

(Please note: All recipes are Gluten and Dairy Free, some contain NUTS but NO PEANUTS).

Feb 15^th : Summer Harvest

In this class we’ll be making the most of all those summer goodies and our menu will include:

Juicing and Smoothies (to start you off for the morning!)

Zucchini Fritters and Tomato Chilli Jam

Kale and Hemp Power Bowl

Broccoli Bounty Bowl

Sprouted Buckwheat Pizza

Chocolate Mint Slice

Something very delicious with sprouted Quinoa

Something else very delicious that I haven’t created yet that involves figs!

There will be heaps to eat and plenty of discussion, tip and tricks for including raw food in your diet, any concerns etc..

This class is about 4 hours long and starts at 10am

Cost is $100pp. SOLD OUT

March 1^st: Summer Harvest (as above) STARTS AT 9.15! SOLD OUT

March 15: Introduction to Raw Foods SOLD OUT

Yes, we make this. Yes, it's yummy.

This popular class covers the fundamentals of  going raw, plenty of question time and discussions and will include:

•   What is raw and why do it?

•   An easy method of juicing

•   Smoothies

•   Some savoury dishes including pate, bread, pasta and tomato sauce

•   A few desserts including cheesecake and treats!

This class is about 2.5- 3 hours long and costs $80pp and starts at 10am

March 27^th : Introduction to Raw Foods - SPACES AVAILABLE!

As above but this class starts at 6.30pm!

April 5^th : Autumn Gatherings SOLD OUT 

This special class will help prepare you for the cooler weather ahead, we’ll include the following:

Pumpkin and Olive Fettucine

Spicy Coconut Soup

Macaroni Cheese

Apple Crumble

Fried Rice

Pizza and spicy chipotle sauce

And a few other things I am working on in the lab!

This class is about 4 hours long and starts at 10am

Cost is $100pp.

 

The view from the Raw Ambition kitchen- very…rustic.

Rawsome Coconut Ice-Cream

Topped with caramelised walnuts- YUMMO!! 

I gave up dairy ice cream years ago, the minute I ate it, I would feel a coating in my throat and a kind of itchy feeling,: my instincts told me this was not good! Coconut Ice-cream doesn’t pretend to be like the dairy deal, in fact, I think it’s better. It’s higher in fat but all good fats your body can use. I find it very satisfying , so you don’t need to eat as much as you might of a dairy based one.

If you’re buying coconut icecream in the store, it’s been pasteurised (not raw). This one is made from fresh coconuts. I use an icecream maker and I find this works best, but you can look at other methods such as freezing the mixture, then re blending it 3 or 4 times

Ingredients:

Flesh of one young coconut* or two if you’re keen

1 cup cashews* (these can be soaked for a couple of hours prior)

½ cup coconut nectar

1 cup coconut water

¾ teaspoon vanilla powder

½ cup coconut butter*(melted slowly)

pinch of salt

Method:

Place all ingredients in a high speed blender until smooth.

Place into an ice-cream maker and churn till firm (less than an hour more like half), you can eat it now but it will be more like soft serve. Pop it in the freezer for a few hours to create really good scoopable ice-cream. The higher fat content coats the air cells making it less prone to heat shock (going icy). 

Add any toppings you like!

Makes around 1 litre of ice-cream.

*Notes:

• Please, don’t be afraid of coconuts! And PLEASE don’t attack your coconut with a machete! You can prize open a coconut completely non violently if you learn this trick. Check here for my friend Omid demonstrating how you do it (plus a great vid about coconut yoghurt) http://www.youtube.com/watch?v=IHOmfDaWUic
• it’s really really worth using fresh coconuts!!!!!!!!!!!!!!!!!!!!!!!!!!

• If you REALLY want to take the easy route, you could use organic un homegenised coconut cream- this is not raw, but as it’s not homogenised it’s easier to measure out the flesh from the water. Most organic brands are unhomogenised without necessarily saying so on the label.

• The main function of the cashews is to give additional body and creaminess, you can try without if you prefer to be nut free. I’d reduce your sweetener a little in that case, as you’ll make less icecream.

• Coconut butter is NOT coconut oil, it is the whole flesh pureed. This is the raw one I use. I buy it from iherb but you could take the brand to your local retailer and see if they can source it.  http://www.artisanafoods.com/coconut/coconut-butter/

• You can really add as much coconut as you like (one or two) and then adjust the coconut nectar accordingly. It’s really very easy to adapt to your taste!