The easiest way to transition to a raw food based lifestyle for most people is to begin eating foods that resembled cooked foods. This is often called the transitional raw food diet – making the leap from cooked food to a more simple diet of fresh fruits and vegetables. The great thing about making this transition is that it can taste absolutely wonderful.
In this 3 hour workshop, raw food nutrition expert and chef Mark Ament will teach you how to healthy main dishes that are a joy to eat.
Course: Raw Food Main Dishes
16 October 2010 10:00am – 1:00pm
The first part of the afternoon, Mark will discuss
- How to transition to a raw food based diet step by step
- Making the most of locally grown ingredients
- The world spice guide and how to create your own recipes using it
Then together you’ll learn to make the following dishes
- Pasta Puttanesca
- Lasagna
- Asian stir not fry
- Nut burgers and “fries”
- Coconut lemongrass pudding
This class includes all instruction, a course manual and a fresh organic lunch buffet.
No Experience Required. Come for one class or all. Send your staff. Invite your friends.
Space limited to 5 per class • Bookings Essential • 081 916 743 272 or email • 16 October 2010 – 1:00pm-4:00pm • Ubud
Here’s What People Are Saying:
“The course took the idea of eating raw food and turned it into an easy, fun delicious reality!!” – Andrea P
“Delicious, guilt free food – What a concept!!” – Jane E
“This is what so many people need for motivation to a living food diet. The food was so incredibly heavenly.” – Marianne, Fruitful Living
“I have been in the catering industry 20 years, formally trained and believe the course has for the first time in my career, truly shown me what really healthy nutritious food is all about. Many thanks. – Jenny
“A great way to be introduced to raw foods especially for those who want to change their diet but don’t know where to start. I highly recommend it.” – Trish S
“Thank you so much for showing me the simplicity of being able to provide nutritious, healthy options for my family, especially my 2 1⁄2 yr old.” – Jodi T
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