ESSENTIALS | Seasonal
In preparation for the Easter weekend celebration, this two day LIVE hands-on programme will focus on creating a deliciously raw plant-based menu with a seasonal twist with treats to take away for Easter.
During the two days, you will learn about equipment in the raw food kitchen and different ingredients you could expect to find in the raw food pantry.
You will learn to make delicious sparkling fermented mimosas just right for enjoying with a stack of protein pancakes with sous vide rhubarb and whipped vanilla ‘cream’ for Easter brunch. You will learn the art of making a raw gluten-free sweet bread for Hot Cross buns using the dehydrator. You will be crafting an alternative to an Easter ‘roast,’ putting together all the final touches to the menu including a seasonal soup, elegant toast, sauces and accompaniments including carrots and curried cauliflower in an Easter garden. The two days conclude with a raw plant-based take on a classic Simnel cake and a celebration centrepiece of passion fruit roulade.
Lunch is provided each day on this course, and you will take home your Easter biscuits, Hot Cross buns, Simnel cake and rose and violet creams in patisserie boxes.
These are recipes which you can use for the festivities year after year.
During the programme, you will have your own workstation and equipment for a full hands on experience and each course includes a Deliciously Raw Culinary School bag and notes to take away.
This is a hands on experience using a high speed blender, juicer and dehydrator. You will also learn about using the sous vide and creating flavour using anaerobic fermentation which is great for good gut health.
On the Menu
Protein breakfast pancakes with sous vide forced rhubarb and whipped vanilla cream
Pea and spinach soup
Ricotta ‘toast’ with fermented fennel
Nut ‘roast’ with carrots and curried cauliflower in an Easter garden
Hot cross buns
Celebration passion fruit roulade
Rose and violet creams
Places limited to only 4 people per course.
Saturday 17th and Sunday 18th March 2018 (2 day class) – No places available
Thursday 22nd and Friday 23rd March 2018 (2 day class) – No places available
Time: 9.30am – 5pm
Location: Deliciously Raw Culinary Studio, Gloucestershire, UK
Please email firstname.lastname@example.org if you require any further information about the programme. Sessions can be run for private parties.
Refund Policy: The first 20% of the course fee (s) is deemed as a non-refundable deposit and will be payable in the event of the participant cancelling their place on the programme. For an 80% refund, cancellation must be made at least twelve weeks prior to the start of the programme. For a 50% refund, cancellation must be made at least eight weeks prior to the start of the programme. For a 25% refund, cancellation must be made at least four weeks prior to the arrival date. If a participant cancels within four weeks of the start date of the programme, the total payment is non-refundable.
“I love to cook, eat, entertain and grow things. I’d always thought of ‘raw food’ diets as faddy and probably boring. Deborah’s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, she proved that raw food could be treat rather than torment. The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah’s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food.”
Tricia Jenkins, London
“Deborah is the NIGELLA of the raw food world”
Emma Berry | Beautiful Bakes