Living & Raw Foods Intensive with Renée Loux Natural Gourmet Institute - Sept 14-16 2011

Partial Participation

Sept 14 - 16, 2011

This comprehensive course 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.

In this groundbreaking, three-day intensive, master teacher Renée Loux will demonstrate key raw food techniques and preparations while sharing her tips and secrets for success. You will be rewarded with increased confidence after practicing under her expert guidance.

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 planned:

- Creamy, rich nut milks for beverages and thick, delicious soups & sauces (Vichyssoise with Sorrel, Parsley, Watercress and Chervil) -Soaking/Fermenting/Pressing/Seasoning nuts for nut cheeses, sweet nut creams and pates (Savory "Ricotta;" Almond Truffle Herb Pate; 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 (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 (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 (Matcha Green Tea Frappé; Tom Yum Soup, Coconut Cream; Coconut Corn Chips)

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

This course has the following class availability:

Wednesday, September 14, 10:00 am - 4:00 pm

Thursday, September 15, 10:00 am - 4:00 pm

Friday, September 16, 10:00 am - 4:00 pm

Instructor: Renee Loux

Fee:$650.00

Space Available Class Code: 110c_SS10

Space is LIMITED. Sign up soon!

About The Natural Gourmet Institute for Food & Health:

Founded in 1977 by Annemarie Colbin, The Natural Gourmet is the leader in teaching health-supportive cooking as well as elucidating the relationship between food and health. We believe that what we eat significantly affects our physical, mental and spiritual well being. We all have different body types, ethnic backgrounds, medical histories, stress levels, caloric needs and physiological responses to food; therefore, no one philosophy is right for everyone. Our approach empowers people to tailor their eating style to support their individual health needs.

The Natural Gourmet Institute for Food and Health offers excellent learning opportunities to the general public. Whether you’re a novice or experienced cook, new to natural foods or expanding your cooking repertoire, the Institute has a class designed especially for you.

Through a combination of cooking classes and lectures, we teach health-supportive food preparation as well as an ever-expanding array of approaches to nutrition. These include models from Western Nutrition, Chinese Medicine, Macrobiotics, Raw Foods, Fermentations, Medicinal Cooking, and more.

The Natural Gourmet Institute for Health & Culinary Arts Chef’s Training Program was created in 1987 in response to the demand for culinary professionals skilled in the art of preparing beautiful, delicious health-supportive cuisine. This comprehensive mostly-vegetarian program–the only one of its kind in the world–prepares students for careers in health spas, restaurants, bakeries, private cooking, catering, teaching, consulting, food writing and a variety of entrepreneurial pursuits.

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