3-Day Raw Foods Intensive with Chef Renée Loux at the Natural Gourmet Institute, NYC - August 25 - 27 2014

This comprehensive three-day raw food intensive, developed by raw food expert and veteran instructor, Renée Loux, is perfect for those who want to learn about the extraordinary health-giving benefits of the raw-/living-food lifestyle and gain hands-on experience for mastering the techniques necessary for success.

 

Renée will share her knowledge and expertise for creating nutrient-dense, enzymatically-rich and delicious food so you can feel confident about recreating her recipes at home or professionally. You will also learn how to set up your own raw kitchen along with time-saving tips and tricks for planning and prepping.

 

Here's a glimpse of the wide range of topics and techniques you'll learn as well as a tantalizing peek at some of the recipes Renée has created for this curriculum (this is by no means a complete list):

 

Preparing Rich & Creamy Nut Milks for delicious beverages, soups, sauces and salad dressings that include Vichyssoise with Sorrel, Parsley, Watercress and Chervil; Spiced Almond Sauce; Matcha Green Tea Frappé.

 

Soaking/Pressing/Seasoning for nut cheeses, sweet nut creams and pâtés which will include Sun-Dried Tomato Lasagna with Cashew-Pine Nut "Ricotta" and Portobello Mushrooms; Almond Truffle Herb Pâté Shaved Vegetable Ravioli with Cultured Macadamia-Truffle Cheese; Cauliflower-Jicama "Rice" for Sushi Rolls and Indonesian Gado-Gado Salad.

 

Massaging Greens/Marinating Vegetables to achieve the flavor and texture of cooked food such as Massaged Greens with Spicy Almond Sauce; Celeriac Carpaccio; Marinated Collard Leaves and Pressed Vegetables for Moroccan Spiced Sun-dried Tomato Compote Wraps; Marinated Mushrooms and Zucchini.

 

Fermenting/Culturing vegetables to create Lacto-Fermented Cabbage-Caraway Kraut; Cultured Carrots, Ginger, and Daikon Radish.

 

Sprouting/Dehydrating nuts, seeds, and nut pulps to make crackers, granola, pie crusts and truffles such as Sun-Dried Tomato Montage Crackers; Lemongrass Coconut Chips; Mixed Nut & Seed Power Granola; Classic Chocolate Truffles, Salted Almond Truffles, Matcha Green Tea Truffles, Almond Graham Pie Crust for White Chocolate-Vanilla Bean Cheesecake.

 

Opening Coconuts and using coconut meat and coconut water to prepare recipes like Tom Yom Soup; Ginger-Galangal Almond Coconut Sauce; Coconut Chia Seed Parfait with Blueberries; Vanilla Coconut Cream; and Vanilla Bean Panna Cotta with Aged Balsamic and Strawberries.

 

Learning about the special uses of Irish Moss.

 

Preparing Specialty Desserts such as Macaroons; Chocolate Hazelnut Ganache Mini Tarts with Raspberries; Salted Almond Butter Cups; Mango Blueberry Sorbet and more.

 

A certificate of completion will be awarded to those students with perfect attendance.

 

August 25 - 27 | 10:00 am - 5:00 pm (with 1/2 hour break each day) | $795