LIVING DELICIUSLY RAW The Raw Food Kitchen, Pantry, Drinks and Elevenses
Contents Introduction... 3 A Guide to Useful Kitchen Equipment... 4 Essential Ingredients for your Raw Food Pantry... 9 Classic Flavours of the Raw Food Pantry... 13 Essential How-to: Flavour Balancing... 15 Three Deliciously Raw Fruit & Vegetable Juices.. 18 Almond Milk... 19 The Art of Making a Good Nut Milk... 20 The Ultimate Chocolate Shake... 21 Essential How-to: Take the Chill ff... 22 Hot Shokolade... 25 Chai Latte... 26 Malted at Milk... 27 Vanilla Spice Hot Chocolate... 28 Warm Salted Caramel Milk... 29 Weekly Guidance... 30 Measurement Conversions... 31 About Deliciously Raw... 32 PLEASE NTE: The materials contained within this programme cannot be shared or resold, and remain the property of Deborah Durrant trading as Deliciously Raw Deliciously Raw www.deliciously-raw.co.uk 2
Hello Welcome to Living Deliciously Raw. This is a programme to help you create the most delicious lifestyle that will support you to live your life in vibrant heath. It s also a programme for those who love food. I start with this premise because I have found so much written around raw food and health is that of strictness and abstinence rather than of plenty. My feeling is that it doesn t need to be that way. So I have designed this programme over 8 weeks that I hope has some pleasurable and easy ways in so you can start to gradually incorporate new ideas into your lifestyle and build them into your routines. This is week one and we start by looking at the raw food kitchen and the kinds of foods that it would be useful for you to keep in your store cupboard, fridge and freezer. These are ingredients that we will be using during the programme and I will be showing you how to combine them in a spirited fashion to create some fabulous raw food. This week I will be sharing some delicious drinks that you can make every day. If you haven t heard the term Elevenses before, it s a British word for a mid-morning pick me up around eleven o clock. I can think of nothing better than these warm and comforting drinks to lift my spirits. In week two we begin our mealtime journey by covering Beautiful Breakfasts so that you can always start your day on a delicious note. In week three we move onto Sumptuous Soups and Snacks, and in week four we get to the part that many people seem to struggle with Warming Main Meals that truly delight and satisfy every part of you, and those you love. In week five we move on to Teatime Treats, to bring out the fine diner in you. It s time to get out your best china and enjoy a love affair with your food! In week six we progress to Weekend ccasion Brunches which are ideal for sharing while in week seven we move on to Sensational Snack and Sides meaning that all of the gaps in your day or week are totally filled in. Finally, in week eight you will be making the most Decadent Desserts that will seriously impress anyone and everyone including you. Food is just a part of our lives but in many ways I think it underpins the whole of it. I hope that this programme provides you with some wonderful abundance in culinary terms that can cascade into the rest of your life. Deliciously yours, Deliciously Raw www.deliciously-raw.co.uk 3
A G U I DE T U S E F U L K I T C H E N E Q U I PM E N T
Whilst I am first to admit that I m a gadget queen, I appreciate that for the majority of us both kitchen space and cash can be limited. This is the kitchen equipment that I use pretty much every day. You will find this equipment useful for the Living Deliciously Raw programme ahead. A chefs knife: I use a Japanese Shun Chef s knife. It is excellent for raw food because it s light and precise. My advice would be to go into a cook shop and try out the knives and see which one you prefer. Bottles with swing top lids: for storing nut milk in the fridge. Clips: for open packets of dried goods. Dehydrator: the more raw food you want to eat, the more variety it is useful to have. Dehydrators can be so useful for helping you need one, it s just useful. It s about the same size as a microwave. I use an Excalibur 9 tray dehydrator. I have used the Sedona Digital dehydrators too in the past. If you are the kind of person who struggles to programme the DVD recorder, then I would opt for the Excalibur over the Sedona. The more trays you have the better no one wants to spend 24 hours waiting for a few morsels to come out of the dehydrator, only to eat them within minutes if you are making snacks make a lot at a time. Also buy one that shrink down so you ll need some space. Beware the cheaper models on the market that have integral fronts. When you remove the trays, your dehydrator will have a large gap in the front. Deliciously Raw www.deliciously-raw.co.uk 5
Blender (High Speed): A high speed Blender will be very useful to you, by that I mean one which is 1000 watts or more. They aren t the cheapest on the market but you will save a small fortune in less expensive less powerful burnt out blenders along the way. I must admit that I am a big fan of Blendtec high speed blenders. However, a Vitamix is also a popular choice. The Blendtecs come with a large jug that is useful for smoothies, milks and flours and you can also purchase a small Twister jar that also comes with a flat lid for twisting and keeping the contents moving and a stopper top for making dressings. The Blendtecs have a wider bottom than the Vitamix and I think, it s easier to remove the contents when making small batches. Food Processor: helps with fine chopping of nuts and making doughs. I use a large Magimix at home and on my training programmes we use the Cuisinart Mini Processors. Ice cream maker: to whip up creamy ice-creams in a flash. I have scratch in about 30 minutes. Ice cream scoop: a necessity for beautiful bowls of ice cream. Jam jar/mason jar: for shaking up salad dressings. Juicer: Juicers can come in many shapes, sizes and prices either centrifugal or masticating. Generally speaking, a juice made in a centrifugal machine should be consumed within 15 minutes so it doesn t lose its nutritional benefits. Masticating juicers chew the fruit and vegetables slowly and the juice remains stable for about 8 hours if refrigerated. Most masticating juicers come with a blank screen so you can also use them to make sorbets by pushing through some frozen fruit. Deliciously Raw www.deliciously-raw.co.uk 6
Pestle and Mortar: for crushing spices and peppercorns. Lemon reamer/citrus press: for juicing citrus fruits. Mandolin: for fine slicing fruit and vegetables. Measuring cups: for accurate measuring. Measuring spoons: for very accurate measuring. Don t be tempted to use your dessert spoons and teaspoons, it s pretty inaccurate. Microplane Grater: for grating cacao butter, citrus zest, fresh ginger. Mini food processor: for making pestos. Mixing bowls: for making breads and shortbreads. Nut milk bag: for making nut milk and oat milk. Ring moulds: for impressive plating. Saucepans and a heat proof bowl: for warming drinks, soups and melting cacao and coconut butter. Deliciously Raw www.deliciously-raw.co.uk 7
Rubber Spatula: for scraping that last little bit of vanilla cream from the blender. Spatula (angled): for spreading mixes onto dehydrator trays. Strainer: for sieving nut and oat flours. Also for straining nut cheeses. Tins: an assortment of tins for cheesecakes and cakes in particular a 9 inch tart tin with a push up bottom. Freezer safe. Teflex sheets: for starting the dehydrating process for wet mixes. Vegetable peeler: for fruit and vegetables. Whisk: to whip up a frothy hot chocolate and emulsify dressings. Wooden spoon: for making shortbread, stirs warm drinks on the hob. Consumables: Baking parchment: useful for wrapping cheeses. Cheesecloth: for fermenting cheeses. Disposable food grade gloves: for food handling. Masking tape: for labelling food items. Deliciously Raw www.deliciously-raw.co.uk 8
E SSE N TIA L I N G R EDI E N T S F R Y UR RAW F D PA N TRY
NUTS/SEEDS/ATS CACA PRDUCTS DRIED FRUITS These are useful to use as flours and as the basis for milks For when you yearn for something rich and chocolaty Best kept in sealed containers: Store in sealed containers: Cacao butter (keep in the fridge) Apricots Almonds Cranberries Buckwheat Cacao nibs (keep in a sealed container) Dates Cashews Chia seeds Figs Golden berries Coconut chips Pears Ground almonds Raisins Hazelnuts Keep in sealed containers: Sun-dried tomatoes Macadamia nuts Agave Carob (Mediterranean) Pecans Carob (Peruvian) / Mesquite Pine nuts Coconut sugar Walnuts Honey Best stored in the fridge: Maple syrup Flaxseeds/linseeds (ground) Medjool dates Hempseeds (shelled) Mesquite at groats Lucuma Cacao powder (keep in a sealed container) Your favourite raw chocolate bar SWEETENERS SPICES/SEASNINGS/FLAVURINGS Keep in a dry store replace every 3 months: Allspice Cayenne Cardamom, ground Cinnamon, ground Deliciously Raw www.deliciously-raw.co.uk 10
Cloves, ground ils: Cumin, ground Grapeseed oil Curry powder, mild live oil Ginger, ground Sesame oil Kaffir lime leaves Walnut oil Lavender, culinary Nutmeg, ground Dulse Paprika Hijiki Poppy seeds Kelp noodles (Sea Tangle, refrigerate once opened) Star anise, ground Sea Salt or Himalayan Pink Salt Black pepper ther: Barley Miso (refrigerate once opened) Bicarbonate of soda Coconut oil (refrigerate once opened) Coconut flour (keep in a sealed container) Vinegars: Apple cider (refrigerate once opened) Coconut water (refrigerate once opened) Coffee, ground (refrigerate once opened) Lecithin (refrigerate once opened) Nutritional yeast Probiotic powder or capsules (to be kept refrigerated) Tamari Tamarind paste Sea Vegetables: Vanilla extract or vanilla pods STRECUPBARD FRESH PRDUCE Best kept cool: Apples Avocado Baby plum tomatoes Bananas Garlic Lemons Limes Deliciously Raw www.deliciously-raw.co.uk 11
ranges Kale Pears Mange tout Shallots Mushrooms Mango Nectarines Pak choi Tomatoes (Cherry or baby plum) Best kept refrigerated: Coriander (cilantro) Dill Lemon grass Mint regano Parsley Blackberries Pea shoots Sage Beetroot Peaches Thyme Blueberries Radicchio FRZEN PRDUCE Broccoli Raspberries Red and orange peppers (bell pepper) Cabbage green/savoy Rocket (arugula) Cabbage red Spinach Carrots Spring onion (green onion) Cauliflower Strawberries SUPERFDS Celery Sugar snaps Chilli (red and green) Sweetcorn (baby corn) SUNDRIES Courgettes (zucchini) Cherries Peas Raspberries Sweetcorn Bee pollen FRESH HERBS Baking parchment Cucumbers Basil Freezer bags Ginger (fresh root) Chives Deliciously Raw www.deliciously-raw.co.uk 12
CLASSI C FLAV URS F T H E RAW FD PA N TRY
ALMNDS: Apricots, chocolate, figs, vanilla APPLES: Cinnamon, ginger, honey, nutmeg, raisins, tarragon BANANAS: Chocolate, coconut, ginger, honey, lemon, pineapple BLUEBERRIES: Cinnamon, cloves, honey, lemon, peaches, vanilla CARRTS: Celery, chilli, cumin, lemon, thyme CHCLATE: Bananas, cherries, chilli, cinnamon, cranberries, ginger, mint, nuts, oranges, pears, prunes, raisins, raspberries, vanilla CCNUT: Apricot, cashews, cauliflower, ginger, lime, vanilla GINGER: Chocolate, honey, lemon, mint HAZELNUTS: Bananas, beetroot, cherries, chocolate, orange, vanilla KALE: Lemon, nutmeg, orange, tamari LEMN: Basil, capers, cayenne, chives, honey, mint, mustard, parsley, poppy seeds, rosemary, thyme, vanilla LIME: Avocado, coconut, lemongrass, mango, mint MAPLE SYRUP: Almonds, apples, bananas, blueberries, pears, pecans PEPPERS (BELL): Basil, olives, lemon, shallots, thyme, tree nut cheese SHALLTS: Chives, lemon, sundried tomatoes, tarragon, thyme TMATES: Basil, peppers (bell), coriander (cilantro), marjoram, paprika MUSHRMS: Basil, cayenne, chives, garlic, lemons, parsley, pepper, shallots, tamari RASPBERRIES: Chocolate, cinnamon, hazelnuts, mint, pecans, vanilla SPINACH: Lemon, nutmeg, pine nuts, tamari, walnuts VANILLA: Apples, chocolate, cinnamon, oranges, pear, plums PECANS: Bananas, chocolate, maple syrup, peaches, vanilla RED CABBAGE: Apples, honey, lemon juice, mustard, prunes STRAWBERRIES: Blueberries, cardamom, mint, orange, vanilla WALNUTS: Apples, coconut sugar, coffee, honey, pears, prunes As you become more familiar with the recipes in this Living Deliciously Raw programme, you may wish to start to experiment to see if you can develop the recipes further. To help you, I have included here some classic flavours and pairings for those ingredients. Please treat this as a guide to get you started. A word of caution: I would not advise using all of the pairings together although who knows you may well hit on something! Deliciously Raw www.deliciously-raw.co.uk 14
E S SEN T I A L H W - T
Flavour Balancing Flavour balancing is really important in the culinary arts. Whilst there are no set rules, those dishes that work best in terms of flavour and presentation are well balanced. There are five elements of flavour balancing: SWEET SALTY SURNESS BITTER PUNGENT Agave, coconut sugar, sugar, dates Tamari, sea vegetables,salt Lemon, lime, apple cider vinegar Herbs, kale, rocket (arugula) nion, garlic, ginger It is important that every dish you make has balance in terms of flavour profile. If a dish is too sweet, for example, you can adjust it by adding salt or sour flavours. Too salty? You can add sweet or sourness. Too sour? Add sweet or salty flavours. You can add more complexity to your dishes and balance flavours either by using opposite or complementary flavours (such as in the classic flavour pairings chart on page 14). This takes practice and a good palate. It is also very subjective. What tastes good for one person, may not necessarily suit another so do adjust recipes to suit your own tastes. Deliciously Raw www.deliciously-raw.co.uk 16
THE RECIPES
Three Deliciously Raw Fruit and Vegetable Juices These fruit and vegetable juices provide not only vibrant colour but are also handy go-to drinks for a burst of vibrant energy. Green juice is sometimes very hard to get down but The Delicious Green is one that no-one is ever going to complain about. KEY INFRMATIN Yield: 1 large glass Time: 5 mins The Ultra Violet TIP nly use the skin of the lemon if they are organic or unwaxed. If you are unsure about the provenance of your fruit and vegetables you can peel them to ensure they are pesticide free. Wash fruit and vegetables that cannot be peeled in a dilution of water and apple cider vinegar. 2 cups shredded red cabbage (approximately a large slice 1 ½ inch thick) 5 ripe pears ¼ lemon, skin on The Delicious Green 5 apples, chopped 1 stalk celery 4 kale leaves 1/3 cucumber ¼ lemon, skin on Deliciously Raw Juice 4-5 carrots, chopped 3 apples, chopped ½ medium sized beetroot, chopped 3 celery sticks, trimmed METHD Simply push all of the ingredients through your juicer. If you have a centrifugal juicer, you may find it helpful to sandwich your kale leaves between other ingredients. Deliciously Raw www.deliciously-raw.co.uk 18
Almond Milk Almond milk is so useful and not just for breakfast with porridge, granola or drinks. It can add creaminess to smoothies, be a useful ingredient in desserts and also form the basis of sauces too. KEY INFRMATIN Yield: 3-4 servings Soaking time: 8 hrs Time: 5 minutes TIP You can store the almond pulp in the freezer and use it to make cakes. Why not try my Almond range Zest Cake recipe INGREDIENTS 1 cup almonds, soaked 3-4 cups water METHD 1. Rinse the soaked almonds under cold running water. 2. In a blender, whizz the almonds with the water to form an emulsion. 3. Pass this through a nut milk bag to collect the liquid. Deliciously Raw www.deliciously-raw.co.uk 19
The Art of Making a Good Nut Milk This is a pretty divine creamy milk which can be served with granola, porridge or enjoyed on its own. KEY INFRMATIN Yield: 3 cups Effort: Easy Soaking time: 8 hrs Time: 5-10 minutes TIP This will keep in the fridge for about 3 days. INGREDIENTS 1 cup almonds, soaked 3 cups water 1 Medjool date Pinch of salt 1 teaspoon vanilla 1 tablespoon melted coconut oil METHD 1. Rinse the soaked almonds under cold running water. 2. Blend the almonds with the water to an emulsion. 3. Pass through a nut milk bag to collect the liquid. 4. Rinse out the jug and return the milk to the blender and add the remaining ingredients. 5. Blend again. Deliciously Raw www.deliciously-raw.co.uk 20
The Ultimate Chocolate Shake Let s face it anything with chocolate in starts off with an advantage and this is a deep chocolaty glass of fabulousness. KEY INFRMATIN Yield: 2 Effort: Easy Time: 5-10 minutes TIP Mediterranean carob is darker and more caramel like than Peruvian carob (mesquite). INGREDIENTS 2 cups almond milk (unsweetened) 3 Medjool dates 2 tbsp cacao powder 1 tsp Mediterranean carob 1 tsp vanilla extract 1 tbsp melted coconut oil Pinch salt METHD 1. In a blender, whizz all of the ingredients together until smooth. Deliciously Raw www.deliciously-raw.co.uk 21
E S SEN T I A L H W - T
Take the chill off Raw food doesn t need to be cold. All the enzymes in the food will still be preserved as long as the temperature does not rise above 115 F. Even when our food is cooked, we rarely eat it when its hotter than 115F degrees. It's actually quite warm. Heat your mugs and bowls before you add your food. I love the cosiness of a warm mug or bowl. Use warming spices: cinnamon, ginger, cloves, nutmeg, star anise even cayenne Warm your food and drinks in a saucepan until it is not too hot to touch. Deliciously Raw www.deliciously-raw.co.uk 23
WARM DRINKS
Hot Schokolade When there s a chill in the area, I find myself propelled towards a smooth hot chocolate drink for comfort. Imagine being about to make one that is so rich, thick and creamy that you thought you could be in one of those little cafes in Switzerland. Free from cream, dairy and sugar so it s a perfect healthy treat. KEY INFRMATIN Yield: 1-2 servings Time: 10 minutes TIP I always feel a little bit more comforted if I warm the mug first. It gives the feeling of a hot drink and makes it feel even more indulgent. INGREDIENTS 3 cups almond milk ½ cup cacao powder 1 tbsp agave or maple syrup (to taste) 1 tbsp of ground mesquite 1 tsp vanilla A pinch of cinnamon 4 tbsps grated cacao butter, melted METHD 1. Warm the almond milk in a saucepan. 2. Add the cacao powder, sweetener, mesquite, vanilla and cinnamon and stir until well combined. 3. Alternatively you could whizz all of these ingredients together first in a blender and then warm it in the saucepan. 4. Add the melted cacao butter and whisk until frothy. Substitution: If you are pushed for time, you could use shop bought almond milk. If it is already sweetened leave out the agave. You can then whisk the chocolate powder and other ingredients into the milk whilst it is in the saucepan. Deliciously Raw www.deliciously-raw.co.uk 25
Chai Latte This chai latte is a reassuring drink to make you feel that all will be well. This slightly warmed raw almond milk version free from KEY INFRMATIN Yield: 1-2 servings Time: 10 minutes TIP I always feel a little bit more comforted if I warm the mug first. It gives the feeling of a hot drink and makes it feel even more indulgent. INGREDIENTS 1 cup almond milk ½ cup warm water 1 Medjool date 1/4 tsp ground cinnamon 1/4 tsp ground cardamom Pinch ground ginger A good pinch of ground star anise A star anise and a cinnamon stick to stir (optional) METHD 1. In a blender, whizz one cup of almond milk with the warm water, the Medjool date and the spices until well mixed. 2. Warm the chai latte in a saucepan until it is warm but not hot. SUBSTITUTIN: If you are pushed for time, you could use shop bought almond milk. If it has already been sweetened, omit the Medjool date. You can then whisk the spices into the milk and warm water whilst it is in the saucepan Deliciously Raw www.deliciously-raw.co.uk 26
Malted at Milk Sometimes, we yearn for something smooth & creamy yet free from nuts, coconuts and dairy. This raw oak milk is mellow and can be savoured for elevenses or at the end of a long day. KEY INFRMATIN Yield: 2 servings Soaking time: 12 hrs Time: 5-10 minutes TIP Mesquite is sometimes called Peruvian carob. It is quite sweet and has a malty taste. It is also a good blood sugar stabiliser and can prevent hunger. INGREDIENTS 1 cup oat groats, soaked overnight in water and a squeeze of lemon 2 cups water 1 tsbp agave 1 tsp mesquite METHD 1. Rinse the oat groats under cold running water 2. In a blender, add the oats to 2 cups of water. Blend for about 30 seconds until the oat groats have broken down and you have a milky liquid 3. Strain the oat groats through a fine mesh bag, capturing the milky liquid. This is the oat milk 4. Reserve the remaining oat groats that are in the bag as you can use these for porridge 5. Return the oat milk to the blender, add the agave and mesquite 6. Warm a little in a saucepan and pour into a warmed mug Deliciously Raw www.deliciously-raw.co.uk 27
Vanilla Spice Hot Chocolate A hot chocolate with a bit of a spicy decadent twist. KEY INFRMATIN Yield: 1-2 Effort: Easy Time: 5-10 minutes TIP Try adding combinations of spices to suit your own palate eg clove, cinnamon and ginger or nutmeg and allspice. INGREDIENTS 1 ½ cups almond milk (unsweetened) 1 ½ tbsp cacao powder 2 tbsp agave ½ vanilla pod Pinch star anise, ground Pinch ginger, ground Pinch cinnamon, ground Pinch cayenne, ground Pinch salt 1 tbsp melted coconut oil METHD 1. In a blender, whizz all the ingredients until smooth. 2. Pour into a saucepan and heat until just warm to the touch. 3. Serve in warmed mugs. Deliciously Raw www.deliciously-raw.co.uk 28
Warm Salted Caramel Milk Smooth, luxurious and comforting. This is one of my go-to drinks which is just as delicious over ice as it is warm. KEY INFRMATIN Yield: 1-2 Effort: Easy Time: 5-10 minutes TIP Medjool dates help give a caramel like flavour to the milk but you can also use other types of dates if you cannot get hold of them. INGREDIENTS 1 ½ cups almond milk (unsweetened) 2 Medjool dates, stones removed 2 tsp maple syrup A good pinch of sea salt METHD 1. In a blender, whizz all the ingredients until smooth. 2. Pour into a saucepan and heat until just warm to the touch. 3. Serve in warmed mugs. Deliciously Raw www.deliciously-raw.co.uk 29
Guidance This week is all about setting up your kitchen, investigating the ingredients and understanding flavour balance as well as making some delicious drinks and juices. It s important to emphasise; whilst making food is only part of the equation, getting the right equipment and store-cupboard ingredients is of equal importance. ver the next week pay close attention to what you might need to improve your kitchen set-up in terms of equipment, storage and ingredients. It will make things easier in the long run. You have a list of the pantry ingredients that we will be using over the next 8 weeks. Stock up on any hard to source ingredients that have a longer shelf life such as nuts and seeds, cacao and coconut products, dried fruits, spices and seasonings, frozen foods, store cupboard ingredients etc. Then you will just need to shop for fresh produce each week. Place your raw ingredients in easy to reach places you will be much more likely to use them. Just as an example, I use a corner cupboard with a carousel that many people use for saucepans, for my herbs and spices and other ingredients so they are kept cool, dark and within easy reach. I also have all my dry ingredients in glass jars on a shelf above the work surface at eye level so I can see when I m running low on stocks. I have a larger jar within easy reach for almonds because I make a lot of almond milk. Above all however you organise it, it needs to work for you in your environment. I do much of my purchasing online as I live in a rural area where it is hard to source ingredients such as coconut oil, cacao butter and oat groats. I buy much of my fruit and vegetables at local farmers markets, the supermarket and I also buy some at specialist stores. Start to put together a list of stockists for the ingredients you need to return to. Finally this week, please pay close attention to flavour balance in your food, whatever you are making. Does your food require more or less of sweet, sour or salt for example? You might find it a helpful exercise to prepare the almond milk and add each of the ingredients one at a time and taste the milk after you have added each ingredient. What difference do each of the ingredients make to the milk? Deliciously Raw www.deliciously-raw.co.uk 30
Measurement Conversions Please find below some useful conversions. If you don t have a set of measuring cups, why not invest in some measuring spoons for accurate results. 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup = 1 tbsp 1/8 cup = 2 tbsp 1/4 cup = 4 tbsp 1/3 cup = 5 tbsp + 1 tsp 3/8 cup = 6 tbsp 1/2 cup = 8 tbsp 3/4 cup = 12 tbsp 1 cup = 48 tsp or 16 tbsp Deliciously Raw www.deliciously-raw.co.uk 31
About Deliciously Raw Deliciously Raw is run by Raw Chef Deborah Durrant. Deborah trained at the Matthew Kenney Culinary Academy in California and is a Qualified Chef in Advanced Raw and Living Cuisine. Matthew founded Pure Food and Wine in New York, runs the acclaimed MAKE restaurant in Santa Monica and The Gothic and PlantLab in Belfast, Maine. Deborah is really proud to have trained with the best. Deborah s courses were shortlisted for the Looking to Cook Best Short Cookery Course in the UK and Ireland 2012 (she missed out to Jamie liver who pipped her to the post in her category, but she doesn t mind too much about losing to him). For more about Deborah click here. Deborah runs a five day hands on training programme, Feast, in Gloucestershire UK. This is hands on training (not a demonstration based class) set in beautiful cookery school overlooking rolling hills where you will have your own workstation and be able to make the dishes Deborah shows you, and have the opportunity to create your own signature versions of many of the dishes and learn how to develop them to suit your own palate. There is an emphasis on elegant plating techniques and flavour balancing to bring out your inner raw chef. A raw lunch is provided every day. ther programmes provided by Deborah include hands on Deliciously Raw Desserts, Deliciously Raw Pastry Arts, Deliciously Raw Entertaining and Deliciously Raw Professional. Please email deborah@deliciously-raw.co.uk to find out more. Photography by Dawn Langley Deliciously Raw www.deliciously-raw.co.uk 32