Introduction to Raw food workshop Level 1

 

Introduction to raw food level 1 

A workshop designed for those new to the concept of raw food, who would like to change their way of eating. Discover raw cooking techniques, what to store in your kitchen pantry.

Learn how to make healthy and easy recipes, sprout pulses, dehydrate fruit & veg and make your own crackers.

The workshop includes preparation of dishes, making them, tastings, going through nutritional topics, shopping list, and equipment basics. 

A  workshop folder with recipes and all topics covered will give you the confidence to start introducing more raw food into your daily life.

All products used are vegan, organic and where possible locally sourced.

For bookings please send me a message via the blog or at marilyndefer@gmail.com

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Tabouleh salad / Taboulé de légumes crue


We had such a good time in Europe this year. It was great to be surrounded by good friends. Amazing time in Bretagne, Paris, Berlin and London

This tabouleh salad is very easy to prepare, the couscous can be replaced by quinoa or millet (for a GF version)
Eating healthy without spending too much time in the kitchen … It was our summer goal!

Nous avons passé de superbe vacances cette année en Europe. Génial d’être entourée de nos amis.
Et de bons moments avec belle maman au Croisic

Ce petit taboule est facile a préparé, ont peux facilement remplacée le taboule par du quinoa ou du millet (pour une version GF) Manger sainement sans passée trop de temps en cuisine! c’etait le but de l’été.

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Tabouleh salad
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 cup of couscous
  2. 1 cup of hot water
  3. 2 tbs of olive oil
  4. half cup of chick peas
  5. 2 to 3 tomatoes (cut in small cubes)
  6. 2 small cucumbers (cut in small cubes)
  7. Shallots
  8. Mint
  9. Parsley
  10. 1 handful of dried raisins
  11. Lemon, olive oil, salt, pepper to taste
Instructions
  1. Place 1 cup of couscous in a bowl, add 2 tbs of olive oil, stir well, add the hot water.
  2. Stir well, set aside for 10 minutes.
  3. Stir again the couscous should be ready. Allow to cool down for 1/2 hour
  4. Cut the tomatoes, cucumber, shallots.
  5. Chop the mint & parsley
  6. Place in a big salad bowl add the couscous.
  7. Drizzle some lemon juice & olive oil, add salt & pepper.
  8. Place in the fridge for 1 hour
  9. et voila Tabouleh salad is ready
Notes
  1. If you want to eat the salad later do not put the lemon juice.
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Taboulé de légume crue
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 tasse de couscous
  2. 1 tasse d'eau chaude
  3. 2 c a s d'huile d'olive
  4. 1/2 tasse de poix chiches
  5. 2 tomates (coupé en petit dés)
  6. 2 petits concombres (coupé en petits dés)
  7. Menthe
  8. Persil
  9. Echalotte
  10. 1 poignée de raisins
  11. Jus de citron, huile d'olive, sel et poivre
Instructions
  1. Mettre le couscous dans un bol, y ajoute les 2 cuillères a soupe d'huile d'olive puis l'eau chaude, Remuer légèrement puis laisser reposer pendant 10 minutes.
  2. Une fois le couscous prêt laisser refroidir pendant 1 heure.
  3. Couper les tomates, concombres en petit dés, ciselé la menthe et le persil.
  4. Metter le tout dans un grand bol a salade.
  5. Rajouter le couscous, assaisonner de citron, d'huile d'olive, sel et poivre.
  6. A manger de suite ou laisser reposer dans le refregirateur pendant 1 heure
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Raw cardamom, coco & choco bliss balls

Happy new year everyone!

January is usually the month of detox after all the celebrations over Christmas and new year, so today I am sharing this recipe: raw cardamom, coco & choco bliss balls’.
Easy to make and to store, those raw balls are delicious.  
 
Enjoy xx
 
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Raw cardamom, coco & choco bliss balls
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup of roasted hazelnuts
  2. 10 cardamom seeds (add more for a stronger test)
  3. 1/4 cup of raw cacao
  4. 1 cup of dates
  5. 1/2 cup of dessicated coconut + 1/4 cup for garnish
Instructions
  1. Place the roasted hazelnuts in a food processor.
  2. Add the cardamon seeds, dates, raw cacao & dessicated coconut.
  3. Process until you get a dough.
  4. Make the balls and roll it into the dessicated coconut.
  5. Place the balls in the fridge for 2 hours or freezer for 30 minutes
Notes
  1. You can keep the balls in the air container up to 1 week
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