RAW INTEGRATION CLASS with Renée Loux at the Natural Gourmet Institute NYC: Nov 10, 2014
NEW RECIPES
Date: Monday, November 10
Time: 6:30 – 10:00 p.m.
Call it "hybrid" or "fusion" or "raw integration," but join us for this fascinating class and treat yourself to the best of two culinary worlds! Renée will demonstrate how to cultivate optimum health by pairing enzyme-rich raw foods with easily digestible lightly-cooked fare. Learn to create sophisticated flavors and textures quickly and easily using simple techniques and a few key ingredients. This is the perfect way to transition between raw and cooked foods in either direction. Additionally, this menu is delicious inspiration for the holiday season!
• Spiced Kabocha Coconut Soup • Shaved Brussels Sprouts with Walnuts and Walnut Oil Dressing • Celery Root Salad with Fennel, Apples and Lemon-Parsley-Pistachio Aioli • Roasted Fennel with Orange and Umeboshi Pumpkin Seeds • Mirin-Braised Burdock and Carrots • Sprouted Wild Rice with Delicata Squash, Cranberries, Pecans, and Fresh Herbs • Sweet Potato Rolls with Green Beans, Burdock and Shiitake Mushrooms with Cranberry Chutney • Almost Raw Pumpkin “Cheesecake” with Whipped Coconut Cream. (Vegan, gluten-free, dairy-free)
$ 130.00