UPCOMING  CLASSES: 

COST:            These are specialty classes, $47.00 Registration & payment required ONE WEEK before class date

Class held in Rockford/Belvidere. 

TIME:            Sundays  9:00am    (Check in starts at 8:45am & class length, approximately 3.25 hours)

                                                                        (Suggested rate for each class: $75.00).

Breakfast & Brunch  February 12, 2012

Menu: Green Vitality Juice, Berry Green Smoothie, Granola with Almond Milk, Old-fashioned Oatmeal, Tropical Fruit Crepes, Cinnamon Rolls.  Breakfast is the most important meal to eat healthfully, since a heavy meal at this time of day can be difficult to digest and can slow you down. The menu for this class has something for everyone--juices and smoothies for maximum vitality or weight loss, people-pleasing granola and oatmeal, and decadent crepes and cinnamon rolls. You will learn how:  Juicing is the most efficient way to get all the greens you need each day;  Get your 5-a-day servings of fruits and vegetables in one 5-minute smoothie;  Make low-carb granola out of nuts and seeds in 5 minutes;   Make dairy-free nut and seed milks;  Soak whole oat groats to make a raw oatmeal that tastes better than cooked;   Make wheat-free crepes with a sweet fruit filling;  Use leftover almond meal to replace flour in decadent gooey cinnamon rolls. 

Forget Cooking  -  February 26, 2012

Menu:  Almond Milk, Cream of Zucchini Soup, Mediterranean Kale Salad, Not Tuna Pate’, Zucchini Noodles Marinara, Chocolate Mousse.  Eating healthy foods has never been so delicious and easy. After this class, you will have the skills to prepare a variety of dishes for daily breakfasts, lunches, and dinners. Basic knife skills and equipment use (blenders and food processors) are covered. You will learn how to:  Make non-dairy nut and seed milks;  Creamy vegetable soup in less than 10 minutes;  How shredding and marinating kale and other dark leafy greens makes them tender as cooked,  without loss of nutrients;   Turn nuts and seeds into protein rich pate’s;    Transform veggies into delicate angel hair noodles—it’s pasta without the starch!;   The secret ingredient in raw chocolate mousse that replaces butter, cream and eggs.

Latin Fiesta – April 1, 2012

Menu: Hot Red Pepper Chips, Salsa, Authentic Guacamole, Enchiladas de Verdura con Chili Colorado using really raw vegetable tortillas that aren’t fried, Mexican Seasoned Rice without the rice , Tropical Fruit Tart.  Mexican food is what many people crave when they want something hearty, cheesy, and comforting. And who doesn't love to munch on chips and salsa in front of a video? Unfortunately, traditional Mexican cuisine is notorious for being high in calories, greasy, and short on fresh veggies. But once you learn the raw food preparation techniques in this class, you'll be able to make a truly healthy as well as delicious Latin American Fiesta for yourself and your friends. You will learn how to:  Use a dehydrator to make thin, crispy chips out of flax seeds and vegetables--perfect with guacamole;  Which knife skills to use to dice up delicious homemade salsa;  Use a dehydrator to make flexible wraps out of vegetables--the perfect tortilla for enchiladas;  Replace rice with a vegetable for a lighter version of Mexican rice;  Make a beautiful mango fruit tart with a coconut crust--delicious either as a dessert or as a light meal in itself.

Flavors of the Mediterranean  April 22, 2012

Menu: No bean Hummus, Savory No-fry Felafel with Tahina Sauce, Wheat-free Tabouli, Greek Salad, Carrots with Moroccan Spices, Rice free Dolmas with Middle Eastern Marinara,  Apple Baklava.  Middle Eastern restaurants are always a hit, and with good reason--aromatic herbs, warming spices, and pungent flavors such as olives and feta cheese make this cuisine both exotic and comforting.  Now you can enjoy all your favorites, even hummus and felafel, in the raw. You will learn how to:  Make no-bean hummus that tastes just like the traditional version;  Use a dehydrator to make savory felafel patties--no frying needed;  Make wheat-free tabouli;  Roll picture-perfect dolmas--with a veggie "rice" filling and aromatic marinara sauce;  Substitute thinly sliced apples for phyllo pastry to create a luscious raw baklava.