therawchef.com 5 popular recipes

832019 Therawchefcom 5 Popular Recipes

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the raw ch

The RawChefrsquos RecipeSeries

The Raw Chefrsquos

5 mostpopularRecipes

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5 most popular recipes

wwwtherawchefcom

the raw chef

copy Copyright Russell James The Raw Chef

No part of this book may be produced by any means nor transmitted nor

translated into a machine language without the written permission of the

publisher

The right of Russell James to be identified as the author of this work has

been asserted in accordance with sections 77 and 78 of the Copyright

Designs amp Patent Act 1988

Conditions of sale

This book is sold subject to the condition that it shall not by way of tradeor otherwise be lent resold hired out or otherwise circulated without the

publisherrsquos prior consent in any form of binding or cover other than that in

which it is published and without a similar condition including this

condition being imposed on the subsequent purchaser

First Published by Russell James The Raw Chef in Great Britain in 2008

This second edition published in July 2012 by Russell James

russelltherawchefcom

wwwtherawchefcom

Disclaimer

The techniques and advice described in this book represent the opinions

of the author based on his experience The author expressly disclaims any

responsibility for any liability loss or risk personal or otherwise which is

incurred as a result of using any of the techniques recipes or

recommendations suggested herein If in any doubt or if requiring medical

advice please contact the appropriate health professional

Design by Promo Design

The Raw Chefrsquos Recipe Series




wwwtherawchefcom

the raw chef

Introduction

THESE five recipes are all very dear to me They represent an early part of my

career as a raw chef and all have stories attached to them Of course as Irsquove

learnt new things Irsquove updated and improved them so theyrsquore even more satisfying

then when I first served them

The tomato and mozzarella linguine was first served as a starter at a raw food dinner

party I hosted in conjunction with The Fresh Network in Soho London We hired a

little vegan restaurant called Vita-Organic and sold out the 35 seats very quickly ndash

seems people were ready to eat raw food in a restaurant setting in London It went

down a storm and I even had one person come up to me a couple of months ago

saying how she remembered that dish as ldquothe best raw food dish I had ever tastedrdquo

Praise indeed considering it was one of those recipes that just came together at the

right time on the night And the best thing is you donrsquot need a dehydrator to make it

That night we also served lasagne for which yoursquoll find the recipe in this eBook Irsquove

added an extra layer to the original recipe giving it a meaty walnut layer but you can

leave that out if you think itrsquos going to be too lsquonut-heavyrsquo for you This is such a great

recipe to make for friends raw or not and will last for a few days in the fridge Itrsquos

also great for making in a big lasagne dish and taking to pot-lucks if thatrsquos your

thing

Irsquom particularly happy with the buckwheat bread as itrsquos helped so many people stay

raw and I believe provides a real alternative to bread that will enable you to feel like

yoursquore really eating a proper sandwich Itrsquos also great for getting a couple of slices

and raiding the fridge for leftovers to make a sandwich Scooby Doo would be proud

of Some of my favourite meals have come from throwing together leftovers to create

something that would have otherwise not been created

continues



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the raw chef


The wilted kale and chipotle salad is a bit of a classic This is a spicy and slightly

sweet dish thatrsquoll allow you to actually enjoy eating lots of dark greens Just as a little

tip try substituting one avocado for a few tablespoons of tahinihellipdelicious

Finally we have the chocolate torte What can I say about this little dessert that hasnrsquot

already been said The recipe has changed very little since serving it at the very first

Fresh Network raw dinner party in Cambridgeshire all those years ago and it still

continues to keep people up into the night if eaten too late so beware

Enjoy these recipes whatever stage yoursquore at with raw foods Therersquos something for

everyone here so get stuck in donrsquot be afraid to experiment and I hope to be able to

meet you personally one day

In service

Russell James




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the raw chef

What is raw food

WHEN I first heard about people that ate only raw food I couldnrsquot get my head

round it It seemed really extreme like some fad diet or some totally

unnecessary extension of the idea that fruits and vegetables are good for us

Then through various means I started to hear about raw foods more and more and

realised there was a whole lifestyle based around it that isnrsquot so extreme at all

Contrary to what I thought it didnrsquot mean I had to stop washing join any kind of cult

grow my hair long or become a lsquohippyrsquo

It also didnrsquot mean I even had to give up all my cooked food and eat completely raw

I realised I could just start bringing more and more raw foods into my diet as I felt

comfortable I mean everyone knows that fruits and vegetables in their natural state

are good for you so any extra I could get in would be a bonus

What actually happened though was that as soon as I started experiencing the

benefits tied with the fact that I had started meeting some really wonderful people

in the raw food world I really felt as if I wanted to go lsquoall rawrsquo

Yoursquoll sometimes hear raw food called the lsquoraw food dietrsquo but as Irsquove alluded to here

itrsquos not so much of a diet in the traditional sense as it is a lifestyle Sure lots of people

are able to lose weight but itrsquos quite unique in that many people come to it for allsorts of reasons including a variety of health concerns because they want extra

energy or they are simply curious about what effects they will experience by eating

food the way nature intended

Does this mean you have to eat EVERYTHING raw from now on Absolutely not My

philosophy is to add raw foods to what you are already doing and find the level thatrsquos

right for you

continues




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the raw chef

So back to the original question what is raw food

The easiest way to describe it is to say that raw foods are free from animal products

and havenrsquot been heated over the critical temperature that itrsquos thought most of the

enzymes are lost (around 118 degrees F) When we heat food even higher we then

start to lose other nutrients such as the vitamins minerals and other proteins

What are enzymes

Enzymes are made up of various proteins and are part of every one of your body

functions including sight hearing and most importantly in this case digestion

Simply put without enzymes we donrsquot function

We have enzymes that our own body produces and we also get enzymes from the food

we eat And this is the critical point if you eat food with the enzymes still intact then

your body doesnrsquot have to overwork to use the enzymes it produces to digest that food

There are many different types of enzymes so nature has done a wonderful job by

placing within each type of food exactly the type of enzymes that are needed to digest

that particular food

Irsquom not a nutritionist so what Irsquove learnt is through my own research therersquos so much

more information out there about why raw food is nutritionally superior and suited to

our bodies and will give you much more information and insight than I can in this

short space ndash I urge you to go out and read plenty of it

So raw doesnrsquot necessarily mean that the food hasnrsquot been heat treated ndash it just hasnrsquot

been cooked in the traditional way By using processes such as dehydrating juicing

sprouting blending and food processing itrsquos possible to eat an exciting and varied raw

food diet you may even attract some positive interest from your friends and family

If yoursquore looking for a great introduction to raw food I really recommend you check

out The Raw Food Coachrsquos lsquoHow To Get Started With Raw Foodsrsquo It will definitely get

you off to a flying start if yoursquore new to all this but will also teach you a thing or two

even if yoursquove been around a while Click here to check it out

Itrsquos part of my mission to bring recipes and food to the world that helps present rawfood in a way that seems exciting mouth-watering and accessible Itrsquos all really about

moving towards what you want not away from what you donrsquot want



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the raw chef


By far the biggest category of question I get is asking about raw food equipment

Questions such as whats the best dehydrator or do I need a Vita-Mix

So Ive put together this list of my top 7 pieces of equipment to get started on raw

food You can then pick and choose based on your resources

1 A Sharp Knife amp Good Chopping Board

I dont know if youve noticed but youre going to be doing a little

more chopping of fruits and vegetables than perhaps youre

used to -) By far the most important equipment you can get is

a SHARP knife and a good chopping board

If you try and start off this lifestyle with a blunt knife you will be miserable lol I say

that with my tongue in my cheek but theres definitely a serious point to be be made

here ndash chopping with a dull (blunt) knife is going to take you so much longer to do

anything and theres actually more of a chance youll cut yourself because of having

to push too hard

Once you get yourself a nice new sharp knife from a manufacturer such as Mac

Henckels or Wusthoff youll wonder how you ever managed with your old blunt knife

thats been clattering around in the drawer for years

I really love using wooden chopping boards particularly bamboo

2 A Mandoline

Im not talking about the musical instrument here Im talking about the

piece of equipment that slices things paper thin giving amazing results

as far as presentation is concerned It will allow you to turn things such

as beets (beetroot) into thin slices for beautiful ravioli The best

part is that its QUICK to use and its very low in costs Ive found

that the most expensive ones arent always as good as the

cheaper ones too

So you dont always get what you pay for here

I like to use use the Joyce Chen mandoline or any of the ones you can find online

(including eBay) that are a similar style



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3 A Turning Slicer (Spirali)

A good turning slicer will make really nice long noodles or

spaghetti out of vegetables such as zucchini (courgette)

jicama parsnip and carrots Its also another really quick

piece of equipment to use giving you impressive-looking

food with very little effort or skill required

Again Ive found that the more expensive turning slicers you find in restaurants arent

as good as the home versions I also dont like the top loading spiralisers as they give

pasta strands that are too thin ending mushy and soggy The brand I like is the Spriali

found online

4 A High-Speed Blender

The staple high-speed blender for the raw foodist is the Vita-

Mix Another good alternative is the Blendtech which I havent

got much experience of but people I know who do have them

swear by them But do you really need one I mean they are a

big investment so you want to know if its worth it right

The Vita-Mix is one of those peices of equipment I use everyday

I really does have the potential to change things for you Its so easy to whip up a

green smoothie by blending some spinach mango lemon juice and a little pure

water Just being able to do that and know youll feel amazing after drinking it can be

a life-saver

Its also amazing for turning nuts into cream giving you so many options as far as

making sauces and dips is concerned If you can stretch to a Vita-Mix they really are

worth it

5 A Nut Milk Bag

Nut milk bags are great for making creamy nut milk All you have to

do is blend up 3 cups of water and 1 cup of almond or brazil nuts

that have been soaked for 4 hours then pour it into the nut milk bagand squeeze

Youll end up with a bag full of nut pulp that can be used in other

recipes and a glass of beautiful nut milk that can be sweetened up and made into

milkshakes amongst other things



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6 A Food Processor

A food processor is used for things that are thicker than would be

appropriate for the Vita-Mix Things such as breads pates and cracker

mixes are all great for the food processor

This is one of those items that you get what you pay for I used a

cheaper model for years and it lasted me really well but they I moved

up to the Cuisinart which is more expensive but also a really nice piece

of kit to use on a daily basis

A lot of people have had great success just using a very cheap hand blender which is

also great for traveling

7 A Dehydrator

Another one of those pieces of equipment I get asked

about ALOT You dont have to a dehydrator but it does

give you an extra dimension to what you do Youll be able

to create crackers breads lots more desserts

macaroonsthe list goes on

The Excalibur dehydrator is pretty much the staple dehydrator amongst raw foodies

but I really like using the TSM brand (pictured) It looks much nicer in the kitchen is

quieter than the Excalibur and is generally more pleasant to use

I would advise buying a cheap probe thermometer with it though as the temperature

markings arent too specific but using a thermometer in the whole provided on the

front door of the TSM unit you can easily keep an accurate temperature

Remember you dont have to run out and buy all this stuff straight away Take your

time with it work out what resources you have and really get to know one piece of

equipment before moving on to the next All the most fantastic equipment in the

world is no good if it just sits in a cupboard and doesnt get used -)




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the raw chef

Tomato and Creamed

Macadamia PastaMAKES 5 STARTER-SIZE PORTIONS

LINGUINE

500g carrots (4 medium-sized) peeled500g parsnip (4 medium-sized) peeledfrac12 tablespoon salt15 large basil leaves cut chiffonade2 tablespoons Italian seasoning2 cups baby plum tomatoes cut into small sections

CREAMED MACADAMIASfrac34 cup macadamiasfrac34 cup cashews1 tablespoon Nama Shoyu or Tamari2 teaspoons lemon juicefrac14 cup water1 tablespoon nutritional yeast (optional)

RED PEPPER SAUCE

frac12 cup pine nuts1 red pepperfrac12 tablespoon lemon juice

1 tablespoon Nama Shoyu or Tamari

METHOD

Turn the carrot and parsnip into thin strips with amandoline then cut lengthwise with a knife to achieve linguinestips Alternatively you can can make spaghetti with a spiral-slicer

In a bowl combine the vegetable pasta (linguine) you haveproduced with the salt and mix well by hand Leave to standwhilst preparing the mozzarella

Combine all mozzarella ingredients in a Vita Mix or foodprocessor (a Vita Mix isnt a food processor its more of ablender but no other blender that I know of is suitable to makethe cheese so an ordinary processor is the next best thing)Blend until a creamy texture is achieved you may need to add acouple of tablespoons of extra water to get it all to mix Setaside



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Mix all Red Pepper sauce ingredients in a Vita Mix orblender until smooth (blender is ok for this at the mixture is

saucier -) than the cheese) Again you may need to add waterto get a sauce consistency

Go back to the linguine and you should find that it hasreleased its water and is now softer and has a cooked aldente feel about it Wash the salt off and dry with kitchentowel or a salad spinner

Transfer linguine to a clean dry bowl and add theremaining linguine ingredients When thoroughly mixed addthe macadamia cheese and mix again by hand to coat alllinguine in the cheese mixture

Serve with the Red Pepper sauce

Tip You can build the pasta up in a metal ring available frommost cookshops and then remove the ring so you get a pastalsquotowerrsquo drizzling the sauce around the edge of the plate

Irsquod love for you to join me onthis 10 week course whichcan be taken online onDVD or both should youchoose to take advantage ofthis special launch offer I

have for youNo more ldquoI donrsquot know whatto eatrdquo

No slipping back into badhabits because yoursquore boredwith the food you make

Save money and time of trialand error

ldquoI love the videos It was a hugehelp to see the construction ofrecipes I felt as if I were in aclassroomldquo Evelyn Bess

Find out more aboutmy best-selling

Raw Chef Course atwwwthrawchB



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the raw chef


Lasagna

SERVES 9

NUT CHEESE

1 cup macadamias soaked 4 hoursfrac14 cup pine nuts1 tablespoon lemon juice2 tablespoons nutritional yeast2 tablespoons fresh parsley1 tablespoon fresh thyme1 teaspoon saltfrac12 cup water as needed

Process all ingredients together adding as little of the wateras possible until a fluffy consistency is achieved

WALNUT MEAT LAYER

1 cup walnuts soaked 1 hour or more1 cup sun-dried tomatoes soaked for 1 hour or more2 tablespoons darkbrown miso2 teaspoons dried oregano2 teaspoons dried sage2 tablespoons nama shoyufrac12 teaspoon cayenne pepper2 tablespoons olive oil1 teaspoon sea salt

Grind all ingredients in a food processor leaving themixture slightly chunky

TOMATO SAUCE

1frac12 cups sun dried tomatoes soaked for 1 hour or more2 soft dates1 clove garlic4 medium tomatoes seeded and chopped1 tablespoon dried oreganofrac12 teaspoon salt or to taste (depending on how salty your sun driedtomatoes are)2 tablespoons olive oil

1 tablespoon lemon juice

Process in a food processor until smooth



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GREEN PESTO

2 cups tightly packed basil leaves

frac12 cup pine nuts or walnutsfrac14 cup olive oil1 teaspoon salt2 cloves garlic1 tablespoon lemon juice

Process all ingredients leaving plenty of chunkiness

SPINACH LAYER

3 big handfuls torn spinach3 tablespoons olive oil2 teaspoons sea salt

Place all ingredients in a bowl to marinade and wilt for 1hour or longer putting the covered bowl in a dehydrator willhelp this process but itrsquos not essential

FOR THE ASSEMBLY

3 medium zucchini cut lengthwise and marinated in 2 tablespoonsof salt and 3 tablespoons olive oil for 10 minutesBlack pepper

Line the base of your dish with a layer of the courgettestrips that slightly overlap

On top of this put down a layer of the walnut meat then thecheese then tomato sauce and finally the pesto on top Finishthis with another layer of slightly overlapping courgette strips

Repeat step 2 but before adding the final layer of courgettetake your wilted spinach and create an additional layer withthat

Placing the whole dish in the fridge for several hours willfirm it all up slightly which will make it easier to cut intoportions

Garnish individual portions with black pepper and a sprig ofbasil

Tip For slightly more impressive looking lasagna buildindividual portions on the plate instead of assembling in a largedish This is what I did to create the lasagna in the photo

Learn how to make a varietyof breads and cheese thatwill keep you going duringthe week

Transform your salads intoamazing creations that yourfriends and coworkers willwant to steal

No more looking up soakingsprouting and dehydratingcharts and worrying aboutdoing everything perfectly

ldquoRussell James helps youdiscover the raw chef in youHe makes raw food prepeasy and fun and his recipesare beyond deliciousldquo

Angela Thompson





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the raw chef


Buckwheat Bread

MAKES 18 lsquoSLICESrsquo

frac12 cup olive oil1frac12 cups sun dried tomatoes soaked 1 hour3 cups sprouted buckwheat (2frac12 cups dry amp unsprouted)1frac12 cups flax meal (ground flax seed)3frac12 cups peeled zucchini roughly chopped2 apples cored and roughly chopped3 tablespoons lemon juice2 avocados1 large onionfrac12 cup minced parsley

In a processor grind the olive oil sun dried toms (removedfrom the soak water) sprouted buckwheat courgette applelemon juice avocados onion and herbs until thoroughly mixed

In a bowl mix the batter with the flax meal by hand Thereason you do this separately (not in the processor) is that youare likely to have too much mixture for the size if the processorat this point and when you add the flax meal it will becomequite heavy and sticky and overwork your machine

When mixed process the whole batter in the machineagain in small batches to achieve a light fluffy texture

Divide the mixture in 2 and place on Paraflexx sheets on

dehydrator trays

Use a spatula to spread the mixture evenly to all 4 sides andcorners of the Paraflexx sheet If mixture is too sticky you canwet the spatula to make things easier With a knife score thewhole thing into 9 squares

Dehydrate for 2 hours and then remove the Paraflexxsheets by placing another dehydrator tray and mesh on top andinvert so that your original sheet of bread is upside down Thatwill allow you to peel the Paralexx sheet off and continue todehydrate the underside of the bread

Dehydrate for approx 8 hours more (do this overnight soyoursquore not tempted to eat it before itrsquos ready) or until breadfeels light in your hand If the pieces donrsquot fully come apartwhere you scored use a knife to cut them



the raw chef


CASHEW MAYO

1 cup cashews

2 tablespoons lemon juicefrac12 teaspoon salt2 tablespoons chopped onionfrac12 cup water

Blend all ingredients in a high speed blenderuntil smooth

FOR THE MUSHROOMS PICTUREDhellip

Cut portabello mushrooms into thick 1cm wide stripsMarinade them for a couple of hours or overnight in equal partsof tamari and olive oil

Arrange them on a dehydrator sheet and dehydrateovernight

Learn how to get the bestfrom each and every piece ofkitchen equipment you own(even the ones that havebeen gathering dust)

Learn how to speed up your

raw food preparation bylearning professional knifeskills adapted for you to useat home

Learn how to take yourhealth to the next level withelixirs and fermented foods

ldquoThe Homestudy Course isexcellent I love the detailRussell puts into his teaching

His recipes are fantastic andhave inspired me to get back to

raw eating Raw food can be veryconfusing for beginners but notwith Russell

He takes you by the hand andleads you through a very detailedcourse with effortless ease

For me the most wonderful thingwas that when I tried a recipefrom his course I had nooutstanding questions ndash why ndashbecause he covers EVERYTHING

you could wish to knowThank you Russell for making itall so easy Teresa Joughin





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the raw chef


Wilted Kale Salad with a

Creamy Chipotle DressingFOR THE WILTED KALE

2 heads kale2 teaspoons salt2 cups baby tomatoes sliced1 cup hulled hemp seeds

FOR THE DRESSING

2 avocados1 chipotle pepper soaked for 2 hours1 teaspoon garlic powder2 teaspoons onion powder3 tablespoons olive oil2 dates2 teaspoons lemon juiceWater if needed

Remove the stems and then wash and cut the kale intosmall pieces Place into a bowl add salt and start to massagethe kale until it wilts and takes on a lsquocookedrsquo texture

Add the tomatoes and hemp seeds to the bowl and mix inby hand

Blend all remaining dressing ingredients in a high-speedblender until creamy and mix into kale by hand



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the raw chef


Vanilla Chocolate Torte with

Ginger amp Strawberry CreamMAKES A 9rdquo TORTE

FOR THE CRUST

1frac12 cups pecansfrac34 cup raisins roughly chopped2 tablespoons coconut oilbutter1 teaspoon vanilla extract1 teaspoon cinnamonPinch salt

First process all dry ingredients being sure not to over-process nuts

Add coco butter and vanilla extract and process again

Press into the bottom of 9 springform pan and place infridge whilst working on filling

Note Before making the following chocolate you should place1frac12 cups of grated cacao butter in the dehydrator at 125˚F tomelt Alternatively you can melt it in a bowl over another bowlof hot water

FOR THE FILLING

2 cups cashews soaked 20 minutes1 cup water2 cups cacao powder1frac12 cups grated cacao butter melted2 tablespoons vanilla extractfrac12 cup maple syrup2 teaspoons lemon juice

Blend the cashews water vanilla maple syrup and lemon juice in a vita-mix until smooth

Add cacao butter and cacao powder and blend again

Pour chocolate mixture onto base and use a spatula toachieve a level surface

Place in fridge for 3 hours to set



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the raw chef


FOR THE GINGER CREAM

1 cup cashews

2 tablespoons coconut oilbutter2 tablespoons xylitol1 tablespoon fresh gingerPinch ground clove2 teaspoons vanillaWater as needed

Place all ingredients in a processor and blend

FOR THE STRAWBERRY SAUCE

1 cup strawberries2 tablespoons lemon juicefrac12 teaspoon cinnamon

frac14 teaspoon nutmeg





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the raw chef

For more information free recipes and to see what other services I

offer visit wwwtherawchefcom

Whilst yoursquore there you can sign up for my eZine News From The

Kitchen where youll get a message from me every Thursday

answering your raw culinary questions and giving you tips tricks and

tips to help you along this raw food path I also send out free recipes

videos and occasional special offers that I think will be of benefit to

you Many people have commented that they canrsquot believe I give this stuff away for free so I advise

you get yourself on the list and see what you think

For more regular updates about whatrsquos going on in my world some simpler recipes that donrsquot make

it to the eZine and general updates about whatrsquos going on at The Raw Chef HQ you can visit my

blog at wwwtherawchefblogcom You can just drop by there whenever you feel like it or you can

sign-up to receive updates from that via email or RSS feed

The Raw Food Homestudy System

How To Be Your Own Raw Food Chef And Still

Have Time To Eat Click here to find out more

The Raw Food Desserts Recipe Binder


Have Time To Indulge Click here to find out more

Further Information



wwwtherawchefcom

the raw chef


Russell Online ndash The Raw Chef Academy

Learn how to make these recipes directly from Russell online

Structured lessons that can be accessed online at any time of the day

or night so theyll always be there when you need them

Click here to find out more




th h f

the raw chef

Having healed himself from acne Russell quickly got excited about

the vibrancy and creativity of raw foods and the health benefits they

could bring to others

With a desire to bring it into mainstream awareness in a way that is

fun and modern he set about following his passion at first as a

hobby

Marrying his newfound passion for creating healthy food with his

artistic nature ndash which had been with him as a child through to art

school - he started posting pictures of his food on his blog

Russell discovered techniques and a natural ability to create beautiful raw recipes from widely

available ingredients and started teaching people in his local area

News spread and Russell soon found himself teaching people from all over the UK and even people

from other countries in Europe and the US who would travel to come and be taught by him

Russell has now taught thousands of people about raw food through his classes online courses

DVDs eBooks and at guest instructor appearances

Russellrsquos passion is to show you that far from feeling restricted on a raw food diet you have an

abundance of options whether that being eating raw sandwiches all week or putting on a show-

stopping dinner party for friends

You can also connect with Russell here

wwwtherawchefcomfacebook wwwtwittercomrusselljames

wwwtwittercomtherawchef




wwwtherawchefcom

the raw chef

copy Copyright Russell James The Raw Chef

No part of this book may be produced by any means nor transmitted nor

translated into a machine language without the written permission of the

publisher

The right of Russell James to be identified as the author of this work has

been asserted in accordance with sections 77 and 78 of the Copyright

Designs amp Patent Act 1988

Conditions of sale

This book is sold subject to the condition that it shall not by way of tradeor otherwise be lent resold hired out or otherwise circulated without the

publisherrsquos prior consent in any form of binding or cover other than that in

which it is published and without a similar condition including this

condition being imposed on the subsequent purchaser

First Published by Russell James The Raw Chef in Great Britain in 2008

This second edition published in July 2012 by Russell James

russelltherawchefcom

wwwtherawchefcom

Disclaimer

The techniques and advice described in this book represent the opinions

of the author based on his experience The author expressly disclaims any

responsibility for any liability loss or risk personal or otherwise which is

incurred as a result of using any of the techniques recipes or

recommendations suggested herein If in any doubt or if requiring medical

advice please contact the appropriate health professional

Design by Promo Design

The Raw Chefrsquos Recipe Series




wwwtherawchefcom

the raw chef

Introduction


















thing







continues



wwwtherawchefcom

the raw chef












In service

Russell James




wwwtherawchefcom

the raw chef

What is raw food






















right for you

continues




wwwtherawchefcom

the raw chef






What are enzymes


























wwwtherawchefcom

the raw chef















to push too hard





2 A Mandoline







cheaper ones too






wwwtherawchefcom

the raw chef











found online











a life-saver



worth it

5 A Nut Milk Bag









wwwtherawchefcom

the raw chef


6 A Food Processor










7 A Dehydrator



















wwwtherawchefcom

the raw chef

Tomato and Creamed


LINGUINE



RED PEPPER SAUCE



METHOD






wwwtherawchefcom

the raw chef

















wwwtherawchefcom

the raw chef


Lasagna

SERVES 9

NUT CHEESE



WALNUT MEAT LAYER



TOMATO SAUCE






wwwtherawchefcom

the raw chef


GREEN PESTO




SPINACH LAYER



FOR THE ASSEMBLY












Angela Thompson





wwwtherawchefcom

the raw chef


Buckwheat Bread







dehydrator trays






the raw chef


CASHEW MAYO

1 cup cashews




















wwwtherawchefcom

the raw chef





FOR THE DRESSING







wwwtherawchefcom

the raw chef




FOR THE CRUST






FOR THE FILLING








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the raw chef



1 cup cashews










wwwtherawchefcom

the raw chef




















Further Information



wwwtherawchefcom

the raw chef










th h f

the raw chef






hobby



















wwwtherawchefcom

the raw chef

Introduction


















thing







continues



wwwtherawchefcom

the raw chef












In service

Russell James




wwwtherawchefcom

the raw chef

What is raw food






















right for you

continues




wwwtherawchefcom

the raw chef






What are enzymes


























wwwtherawchefcom

the raw chef















to push too hard





2 A Mandoline







cheaper ones too






wwwtherawchefcom

the raw chef











found online











a life-saver



worth it

5 A Nut Milk Bag









wwwtherawchefcom

the raw chef


6 A Food Processor










7 A Dehydrator



















wwwtherawchefcom

the raw chef

Tomato and Creamed


LINGUINE



RED PEPPER SAUCE



METHOD






wwwtherawchefcom

the raw chef

















wwwtherawchefcom

the raw chef


Lasagna

SERVES 9

NUT CHEESE



WALNUT MEAT LAYER



TOMATO SAUCE






wwwtherawchefcom

the raw chef


GREEN PESTO




SPINACH LAYER



FOR THE ASSEMBLY












Angela Thompson





wwwtherawchefcom

the raw chef


Buckwheat Bread







dehydrator trays






the raw chef


CASHEW MAYO

1 cup cashews




















wwwtherawchefcom

the raw chef





FOR THE DRESSING







wwwtherawchefcom

the raw chef




FOR THE CRUST






FOR THE FILLING








wwwtherawchefcom

the raw chef



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