Raw & Vegan

If you’re up for some raw food fun tonight, there’s still a few places left in my How To Be A Rawk-Star class tonight!

Cost: $65
Time: 6:30pm - 8:30pm
Location: Loose Produce, Hobbs Ave Como WA
Bookings: 9474 9100

Have you heard about the raw food revolution?  People - like you - moving towards a green, organic and unprocessed style of eating that is simple and delicious.

On August 31, come along to learn more about ‘how’ and ‘why’ a raw food lifestyle gives you energy and vibrance - and is simply so darn sexy! 

You will learn how to make really simple meals using organic fruits and vegetables, nuts, seeds and sprouts.  It’ll be a showcase of the best, easiest raw food meals you can make at home and will be loved by all the family!

Your menu for the night is: 

* how to make raw nut milk
* learn how to sprout seeds like buckwheat, and turn them into breakfast ceral or even chocolate crackles! 
* green smoothies
* zucchini pasta and ‘neatballs’
* raw pizza - possibly the most delicious pizza you will ever have!
* luscious chocolate pudding (made from Avocado!)
and 
* the amazing key lime cheesecake

The cost is $65 and you receive generous tastings, information booklet, samples to take home and much fun!

We look forward to seeing you there!

Following on from my earlier post, here is a video of Matt personally inviting you to attend his raw dinner and chef training at Samudra in August.

And here’s the event details and cost:

Friday 6th August - Raw Gourmet Dinner, 6-9pm Cost: $75
Italian Dinner - Possibly the worlds best Lasagna, with fresh herb marinara, root vegetable Italian sausage, macadamia ricotta cheese and marinated spinach layer; Zucchinni Ravioli with spicy tomato coulis, Mac Nut pesto, shaved celery relish with apples and rosemary.

Saturday 7th August - Raw Chef Training, 5-8pm Cost: $125
Learn how to create all the food served at the Italian Dinner. Includes detailed demonstrations of all the recipes that combine to create an Italian Feast. Each component of the Lasagna is a recipe in itself and can be used in many ways. The ravioli can be a meal on its own, as well as the Ciliantro/Basil pesto served with zuchinni pasta. The demonstration of Shaved Celery Relish is a flavorful yet light recipe that shows several key knife skills and strategies for achieving specific textures

Friday 13th August - Raw Gourmet Dinner, 6-9pm Cost: $75
Unfired Mediterrannean Foods: Trio of bean free Hummus’s, Light and crispy vegetable and pumpkin seed crackers, Dolmas with zuchinni rice and pine nut tapenade filling, Tzatziki, Horiatiki ( greek salad), whole sesame Halva.

Saturday 14th August - Raw Chef Training, 5-8pm Cost: $125
Learn to make raw tempered chocolate, and Gourmet Raw Desserts. Detailed demonstrations of all the steps in making raw tempered chocolate. Also Banana Coconut Creme Pie, Seasonal Fruit Cobbler w/ sweet crumble topping, & Chocolate Mousse Torte w/ Macadamia and coconut Crust.

Tuesday 17th August - Raw Chef Training, 5-8pm Cost: $125
Keep It Simple. A raw food class that features easy recipes for day to day raw food lifestyle. Bean Free Hummus, Sunflower seed and herb Pate, Pumpkin seed and chia crisps, saurkraut and Kimchee, creamy cucumber salad w/ fresh herb dressing.

(Tuesday 17th August - I am delivering an Intro to Raw Food class at Loose Produce, so if  you can’t make it down to Dunsborough but want a rawtastic night, come along!)

Book for Matt’s dinner and trainings NOW by calling Samudra on 08 9779 9977 or emailing info@samudra.com.au

Matt Samuelson Raw Food Chef at Samudra

This exciting news just in from Samudra!  If you want to attend, I can arrange group transport and accommodation like we did for the David Wolfe seminar. Just leave a comment or get in touch!

Celebrity raw food chef, Matt Samuelson will put a spin on classic Italian cuisine at Samudra, Friday 6th August as part of his two week visit showcasing gourmet raw food in a series of set dinners and culinary classes. The Californian based chef with over 10 years experience in raw food cuisine will tantalize taste buds with lasagne and zucchini ravioli, plus wicked desserts all ‘uncooked’ and bursting with nutritional value and flavour

The visit coincides with a spate magazine articles and recent showing of ‘Raw Food Revolution’ story on GWN’s [and Channel 7's] popular Today Tonight show proving raw food diet to be one of the fastest growing and popular trends in eating around the country.

Reality based television show MasterChef has been attributed for boosting sales of commercial kitchen equipment such as ovens, glass front fridges and top range cooking ware, into Australian homes as locals get swept away with the ‘foodie’ craze. And whereas raw food cuisine has been around for about a decade, it’s popularity is now gaining momentum; the philosophy being, by not cooking the fruit, vegetables, nuts and seeds you prepare food with, the greater the nutritional value of the food. Once produce is cooked over 45 degrees, the molecular composition is compromised and food loses its nutritional value.

Samuelson, who has prepared meals for Hollywood actors Woody Harrelson, Ben Kingsley and Emily Martin amongst others, will serve up classic Italian lasagne made with fresh herb marinara, root vegetable Italian sausage, a marinated spinach layer and macadamia ricotta cheese. The zucchini ravioli is also uncooked with spicy tomato coullis, macadamia nut pesto with shaved celery relish with apples and rosemary.

“Gourmet raw food can easily match high quality cooked food in terms of taste, texture and flavour but has the added benefit of being much higher in nutritional value” says Samuelson. “My aim is to show Dunsborough locals the high standard of raw food that is out there and that it can be prepared in their homes. The possibilities are endless for raw food” he added.

Samuelson who visited the Gold Coast in February this year was overwhelmed with the response by the Australian public who flocked to culinary classes and booked private lessons after the event.

“Australians right now seem to be going through a real ‘foodie’ faze and have a lot more knowledge of cooking and food products. Now we just need to convince them that increasing raw food into ones diet with have massive benefits for their health and wellbeing” Samuelson said.

Samuelson will host two dinners on Friday 6th August and Saturday 14th August with three ‘cooking’ classes available as well. For bookings, please call Samudra on (08) 97799977 or email info@samudra.com.au

I am jumping out of my skin with excitement!  After months of hard work and overcoming challenges, I am thrilled and proud to announce that the Issue 4 of Living Raw Magazine is now available from our new webstore!  Our theme is Vibrantly Raw Men, where we here from an amazing group of men who glow with vibrance thanks to the changes they’ve made in their lifestyle.

In March, Chris and I interviewed the inspiring Matt & Janabai Amsden, from Euphoria Loves Rawvolution in Santa Monica, California.  You may know Matt from his book, Rawvolution - which is our favourite raw uncook book, and has literally fallen to pieces from so much use!  We chatted with Matt & Janabai about a range of topics, one being the use of Honey.  We find their thoughts on this very carefully considered and an interesting approach to this grey area (for some).  You’ll need to grab the mag to read more, though!

This issue also features articles from Casey Lorraine Thomas - The Secrets of Wild Energy, Darren Hey - Nature’s Classroom (Natural Law / Hygiene), Katie Barber interviews Harley Johnstone from 30bananasaday.com, Jennifer Thompson and Avril Cooke recount their travels throughout Thailand and Puerto Rico’s Ann Wigmore Institute (respectively), Omid Jaffari - photographer of our delicious cover - offers more eye candy with his Botanic Cuisine, and Jess Loyer serves up some Manly Salads.  The Marketplace, now called “The Market” now offers more practical advice on choosing organics, and lists all the places we could find to buy raw food in Australia, New Zealand, Thailand, Singapore, Hong Kong, Korea and China. Phew!

The inside back pages are now a convenient RAW EVENTS listing where we select raw events, such as the upcoming Matt Samuelson raw chef training at Samudra (- seriously, book in for this NOW), from around the region and feature a few.  This is completely free!  Details on how to get your events in will be posted soon.

Plus there’s lots more - in fact we had to increase the size of the magazine to fit it all in.

AND to celebrate our new website, we’re giving away a gift pack containing a CeramiQ Knife Set, Food Matters DVD and Bruce Horowitz’ Sunfood Kitchen uncook book!  All you need to do is tell us what you want to read in Living Raw Magazine and join our newsletter.

ENTER THE LIVING RAW “RAWTASTIC” GIVEAWAY HERE.

And if you subscribe, you not only get a bonus entry but you can win our subscribers-only CeramiQ Knife giveaway.

We really believe in connecting in a community as a whole, to share the spirit and showcase local talent from the Australiasian region.  So if you’re a raw food business, raw-friendly health practitioner, cafe, restaurant, offer education and classes, or something I haven’t thought of yet, please let me know about you so I can include you in our free guide.  You may like to advertise, too.

I’ll finish up with some sneak preview pages for you to check out!

~ Kate xx

It’s going to be a hot day tomorrow, why not chill out with us in the afternoon at my Seasonal Gourmet Uncooking ~ Summer Sensations class!

Learn to make healthy food the easy way, as you enjoy the sweet cool sensations of Gazpacho soup, munch down Veggie Burgers, take away some Pad Thai and indulge in assorted sorbets and Berry Parfait!

There’s only a couple of places left, so grab a spot today by calling Loose Produce on 9474 9100.

Time: 1pm - 4pm
Cost: $77, includes generous servings, 24-page workbook, and lots of hands on interaction!