Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 Greetings Members, For those of you either living on the west coast or planning to visit this weekend, here is an event to attend. FUNdamentals of Living Foods in San Francisco, this Saturday Mon, 1 Dec 2003 15:45:23 -0800 (PST) Elaina Love <yemayal info ~FUNdamentals of Living Foods~ A Living Light Culinary Arts Institute certification course Saturday, Dec 6, 2003 - Living Light Culinary Arts Institute is offering a certification course with LLCAI Chef Elaina Love. This class is your first step towards becoming certified as a raw foods chef or instructor! This course will open the door to a whole new world of fabulous raw organic cuisine, from appetizers to desserts†" all uncooked. It's the first step toward a new culinary awakening! FUNdamentals of Raw Living Foods is not offered in this 1-day intensive course format. This workshop is a prerequisite for Essentials of Raw Culinary Arts, Raw Culinary Arts Associate Chef Training, and Raw Culinary Arts Associate Instructor Training. During this introductory workshop, you will watch dozens of superb culinary presentations showing how to create a wide variety of delicious, easy-to-prepare recipes! You'll eat wonderful foods, learn basic and gourmet live food preparation techniques, and how to plan menus that go together in a flash. Here is just a sampling of what you will learn, see and taste: Introduction to essential equipment and supplies used in the raw-food kitchen How to make nut milks, creams, and luscious raw non-dairy cheeses crackers and other dehydrated goodies: Appetizers Fruit smoothies Soups Sauces Salad dressings Salads Simple entrées Patés Wraps and rolls Amazing desserts Soaking, sprouting, and basic kitchen gardening Process to make rejuvelac and other fermented foods Basic knife skills There are no prerequisites. This class is open to participants of any skill level, novice to professional. Fundamentals is offered in other major cities around the country. For more information about LLCAI, visit www.rawfoodchef.com Tuition includes organic raw vegan lunch and dessert. Saturday, Dec 6, 2003 Time: 8:00 am - 6:00 pm Where: 51 Ord Street, San Francisco, CA 94114, Tuition: $250 Registration and Information: Master card or Visa (831) 338-1104 Other upcoming FUNdamentals courses with Elaina include: San Francisco in January Manhattan, NY in April Boston in April ~Retreat~ Raw World February 7-22, 2004 Montezuma, Costa Rica www.rawworld.org Register with Pure Joy Living Foods and receive$25 of FREE products or a discount on a class. Call or email us for details: Phone (831) 338-1104, email elaina. ~Featured Recipes~ on www. Pure Joy Living Foods this month: Marinated Vegetable Lasagna recipe by Chef Elaina Love - 3 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin and marinated in the juice of 1 lemon, and 1 Tbs. Tamari or 1/2 tsp. Celtic sea salt. - 2 large Portabello mushrooms, chopped and marinated in 1/4 cup Tamari or 1 Tbs. lemon juice and 1/2 tsp. salt. - 1 large head or 4 cups spinach pulsed in a food processor with 1 Tbs. olive oil and ½ tsp. Celtic sea salt. - 1 large red bell pepper and 1 large yellow bell pepper, julienned and chopped then dehydrated for 1 or more hours. Marinara: - 2 cups sun-dried tomatoes covered in water for 2 or more hours - 2 large dates - 2 cloves garlic - 1/8 red onion, chopped - 10 basil leaves - 1 medium tomato, chopped - 1 tsp. Celtic sea salt - 1/8 tsp. oregano or 1/2 tsp. Italian seasoning Blend everything including tomato soak water in a blender or puree in a food processor until smooth. Ricotta: - 3-1/2 cups macadamia nuts, soaked 2 or more hours - 1/2 cup pure water - 2 cloves garlic - 1 tsp. Celtic sea salt or 2 Tbs. light miso paste - 1/2 tsp. Italian seasoning Puree in a food processor or blend until fluffy. Optional: for a cheesier taste…blend the nuts and water with 2 capsules of probiotic powder and let sit overnight. Then add the seasonings. Layering: Dry the zucchini with a towel, and place 1/2 the marinated zucchini on the bottom of a lasagna pan (save the marinade for a salad dressing). Then layer 1/2 the ricotta, use your fingers or a pastry bag if necessary to spread evenly. Squeeze all the liquid out of the mushrooms using your hands. Layer all of the mushrooms on the cheese (reserving some for decoration). You can pulse them in a food processor and make a meaty texture if desired. Squeeze the spinach, as above, and layer 1/2 onto the mushrooms. Add all the bell peppers (reserving some for decoration). Add the marinara. Begin again, topping it off with a variety of ingredients that you reserved for decoration. You can also use the cheese in a pastry bag to make a beautiful garnish. Try making your lasagna in a spring-form pan. Remove the side of the pan and it looks like a fancy vegetable terrine! If it's a sunny day, place lasagna in the sun with a dehydrating screen on top for protection for a couple hours, otherwise, warm it in the dehydrator on 105 degrees until mealtime. Creamy Indian Spinach recipe by Chef Elaina Love 6 side-servings This dish is so creamy and satisfying. It has a heartiness to it, and is loved by all who try it! - 1 head or 4 packed cups spinach leaves, washed - 1 loose cup cilantro leaves - 1 Tbs. extra virgin olive oil - 1/4 tsp. Celtic sea salt - 2 tsp. lemon juice Tear the spinach leaves in half, and mix with the remainder of ingredients. Place on a dehydrator tray lined with a Teflex sheet and dehydrate at 105 degrees for 30 minutes. Sauce: -1 cup cashews - 1 clove garlic - 1 tsp. grated ginger - 3/4tsp. Celtic sea salt - 1/2tsp. cumin - 1/2tsp. ground coriander seed - 1/8 tsp. cayenne pepper - 1/3 cup water Blend until smooth. Mix with the dehydrated spinach and serve immediately. Mushroom Masala recipe by Chef Elaina Love - 30 crimini mushrooms, sliced - 1/8 onion cut into thin strips - 1 Tbs. lemon juice - 1 Tbs. olive oil - 1 tsp. Celtic sea salt - 1/2 clove garlic - 1/4 tsp. turmeric - 1/2 tsp. garam masala - 1/4 tsp. red chili flakes - 1/3 cup water - 1/4 cup sun dried tomatoes soaked 2 hours. Marinade the mushrooms in the lemon juice, olive oil and salt. Blend the remainder of ingredients together until smooth. Pour the sauce over the marinated mushrooms and onions. Place in a dehydrator at 105 degrees for 30-40 minutes or in a warm oven. ~NEW PRODUCTS~ to order please see www.purejoylivingfoods.com INTRODUCTION TO LIVING FOODS VIDEO OR DVD with Chef Elaina Love In the 2 hour video/DVD, Introduction to Living Foods, you will learn how to make an amazingly delicious and satisfying vegetarian, fruit sweetened, wheat-free, gluten-free, soy-free and dairy-free meal. Caution!!!! Eating this meal may cause sudden bouts of energy and satisfaction! Learn to make: Chilled Mint Sun Tea Hearty Salad with Raspberry Vinaigrette Gazpacho Herb Garden Sunflower Pate Crisp Flax Chips Peach Pie with Whipped Cashew Cream Thumbprint Cookies with Raspberry Filling During her demonstration, Elaina shares a wealth of information including: How she became much healthier and energetic by eating raw & living foods Acid vs. alkaline forming foods The importance of enzymes The best sources of vegan protein Sprouting nuts and seeds Proper food combining The best ways to hydrate your body Knife sharpening and proper knife techniques How to store your food for the longest shelf life Ways to save time in the kitchen And much more… This video is great for both beginners and seasoned chefs. Testimonials " This class was great! I was impressed with the level of organization and professionalism from the whole team. I also got a lot more information about the raw foods lifestyle and tips on how to make it easy, which are extremely valuable as I take my first steps on this new journey. " -- Pamela Douglas, San Francisco, California " I received the sprout bag and your Introduction to Living Foods DVD. WOW! I was very impressed with your presentation. It is very well done. I'm teaching healthy eating here in Georgetown and I'm starting to introduce more raw food into my practice. Again thank you. " -- Nancy Desjardins R.N.C.P. Registered Nutritional Consultant Practitioner Georgetown, Ontario ********************************************************************** ******************************* This email is intended to reach those who are seeking this information. If you have recieved this email in error or wish to be removed from our mailing list, please accept our apologies for the inconvenience and respond to info with REMOVE in the subject line. If you on the other hand love receiving updates and are not already on our list, please respond in the subject line with ADD Thank you, Elaina Love Quote Link to comment Share on other sites More sharing options...
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