Liked the variety of recipes.  Food was great, wanted more!

The class actually exceeded my expectations, I was very pleasantly surprised with how good everything was!  Definitely turned on to raw foods.

 
I was not sure what to expect but it was certainly a great experience.  I enjoyed tasting all the fabulous food, recipes were fabulous and very easy.  I’ve lost 7 lbs in 3 weeks and I am not completely raw!

 
Learned totally unexpected info about veggie meals, it was awesome.  Cathie is very informative and easy to understand!

 
Learned that fresh, raw foods are delicious.  Thank you so much!

 
I would recommend this class to others.  Very comfortable setting, no pressure.

 
More than met my expectations – it was fabulous!  Forced me to see how easy it was.  I love that Cathie does not push us to go 100% raw, but to integrate it as it fits our lives.

Learned how good and easy raw food is.  A very fun and enlightening class!

 
Learned that raw food tastes great.  Relaxed, comfortable, informative.

 
Learned how easy preparing raw food dishes can be.  It doesn’t take a Julia Child!  Cathie takes an interest in everyone in her class.  She makes it feel more like a get together where everyone is learning and having a good time.  She encourages all efforts!

Whipped Yams
Diana Stoevelaar, "The Christmas Day Menu 

3 C peeled and chopped yams (roughly 2 large yams)
4-6 dates, pitted and soaked
2-4 Tbsp extra virgin olive oiil
1/4 C filtered water (you can use the soak water from the dates)

1/2 - 1 tsp celtic sea salt
1 tsp ground cinnamon
1/8 tsp ground nutmet
fresh parsley, for garnish

In a food processor combine all ingredients and blend for several minutes until smooth.  For a smoother consistency, continue blending in a high-speed blender till mixture is whipped.  Dust with cinnamon and nutmet and garnish with fresh parsley.  Warm in a dehydrator at 105 degrees for 20-30 minute and serve.

Almond Stuffing
Serves 4

2 C almonds, soaked 8-12 hours, drained, and rinsed (approx 2 1/2 C after soaking)
1 apple, cored and chopped
2 cloves garlic, crushed
1/2 yellow onion, chopped
4 stalks celery, diced
2 T ground golden flax seed
1 T olive oil
2 tsp tamari
1/2 - 1 tsp sea salt, to taste
2 T poultry seasoning

Place the soaked almonds in a food processor and process until smooth.  Add apple, garlic, onion, ground flax, olie oil, tamari, sea salt, and poultry seasoning and pulse briefly, to incorporate and chop slightly.  Remove the almond mixture to a mixing bolw and add celery.  Mix well.  To warm, place in dehydrator at 105 degrees for a couple of hours or put in a double boiler over hot water.  Be careful to just gently warm it or it will no longer be raw.  It should not warm above 105-110 degrees.  Use a candy thermometer to check the temperature.  Stored in a sealed contained in the refrigerator, will keep for 5 days. 


Thinking about investing in a dehydrator?  I highly recommend the Excalibur dehydrators , if you are in the market to purchase a dehydrator.  The Excalibur is the #1 choice of top raw food chefs and instructors worldwide; I, personally, have found it to be highly reliable and easy to use.  The Excalibur is available in a nice variety of sizes, all very reasonably priced.  When you are ready to invest in a dehydrator why not choose the brand the experts use.  Check the "Resources" page for the banner link to The Raw Food World for a great price and free shipping option PLUS unbelievable customer service!