Three-day comprehensive Raw Foods Intensive at the Natural Gourmet Institute with Renée Loux Sept 5th-7th, 2013

seating is limited - Register Now!

This comprehensive 3-day intensive is perfect for those who want to learn about the extraordinary benefits of the raw/living foods lifestyle while mastering the techniques necessary to live it.

The in-depth curriculum has been carefully designed by master teacher and raw foods expert, Renée Loux, to demonstrate key raw food techniques and preparations and features her well-rounded, refined and celebrated recipes.

Here’s only 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 course:

-- Creamy, rich nut milks for beverages and thick, delicious soups and sauces (i.e.,Vichyssoise with Sorrel, Parsley, Watercress and Chervil)

-- Soaking/Fermenting/Pressing/Seasoning nuts for nut cheeses, sweet nut creams and pâtés (i.e., Savory Nut Ricotta • Almond Truffle Herb Pâté • Sun-Dried Tomato Lasagna with Portobello Mushrooms and Cashew-Pine Nut Cheese) and lacto-fermented vegetables

--- Sprouting and dehydrating nuts, seeds and nut pulps for crackers, granola, pie crusts and truffles (i.e., Sun-Dried Tomato Montage Crackers • Chocolate Truffles 3 Ways: Classic Dark Chocolate, Coconut Cacao Crunch, Lemon Ginger Nougat) and specialty dessert ingredients and techniques (Renée’s Chocolate Avocado Mousse, White Chocolate & Vanilla Bean Cheesecake)

--- Massaging greens and marinating vegetables to achieve the texture and flavor of cooked food...without the cooking (i.e., Massaged Greens with Spicy Almond Sauce • Celeraic Carpaccio and Ravioli • Marinated Portobello Mushrooms)

--- Cracking the coconut to make the most of its delicious and nutritious benefits (i.e., Matcha Green Tea Frappé • Tom Yum Soup, Coconut Cream • Coconut Corn Chips).

You will also learn about all the ingredients and equipment you will need to set-up your own raw kitchen, along with time-saving tips for prepping and planning.

Natural Gourmet Institute

INGREDIENTS:

 

Marinated, massaged veggies; nut milks; seed and nut cheeses; lacto-fermented veggies; sprouted and dehydrated foods; decadent desserts

 

PROCEDURE:

calling raw foodies: come one, come all (but seating is limited)!
join Renée for an action-packed course with hands-on experience in a wide array of techniques and tastes to enhance your personal or professional journey with raw foods.

SERVICE

The Natural Gourmet Institute
48 W 21st St (between 5th-6th Ave)
NY NY

LEFTOVER STORAGE

Register soon!