Throughout these recipes, you’ll master techniques like sprouting, dehydration, smoking, and fermentation, gaining the skills to create stunning raw dishes that are as beautiful as they are delicious.

Plant Milk: A smooth and creamy almond-based milk, made by blending soaked almonds with water, sweetened naturally with a date, and enhanced with vanilla essence. Optional coconut oil adds richness, making it a versatile base for smoothies, coffee, or raw desserts.

Magic Milk: A nourishing and energizing drink prepared with freshly made almond milk and some powders for a natural boost. An optional shot of espresso can be added for a bolder flavor. Served warm or over ice, this drink blends comfort and vitality.

Kombucha: A refreshing fermented tea beverage made with black tea, sugar, and a live SCOBY culture. After primary fermentation, it is infused with ginger and raspberries for natural flavor and gentle effervescence. Packed with probiotics, this drink supports gut health and offers a tangy, slightly sweet taste.

Fermented Cashew Cream Cheese: A rich, plant-based cream cheese created by fermenting blended soaked cashews with kombucha (or an alternative starter). This probiotic-rich spread develops a tangy flavor and creamy texture, perfect for both savory and sweet applications.

Turmeric Sauerkraut: A golden-hued sauerkraut made by fermenting shredded cabbage with turmeric, mustard seeds, and black peppercorns. This probiotic condiment is packed with flavor and anti-inflammatory properties, adding both health benefits and zing to any dish.

Savoury Herb Granola: A unique twist on granola, made savory instead of sweet. Rolled oats and sunflower seeds are coated in a herbaceous vinaigrette. Perfect for adding crunch and flavor to salads and bowls.

Chocolate Hemp Tart: A multi-layered raw dessert featuring a CBD-infused oat and hemp seed crust, filled with luscious hemp caramel, topped with silky chocolate ganache, and adorned with candied sprouted buckwheat, candied cacao nibs and fresh berries.

Mushrooms on Toast – Reimagined: An elevated plant-based canapé combining seaweed crackers, tangy fermented cashew cream cheese, smoked mushrooms, and pickled onions. This dish delivers complex flavors and textures, from smoky and creamy to crisp and fresh.

Harvest Bowl: A colorful and nutrient-rich raw bowl featuring zucchini ribbons filled with lemon cashew cream cheese, romesco sauce, turmeric sauerkraut, marinated kale, savory herb granola, fresh tomato, and dehydrated tomato crisps. It offers a perfect balance of crunch, freshness, and bold flavors.

In addition to  recipes, you will also learn techniques that can be used on numerous occasions. 

The techniques learnt are:

• Soaking nuts and seeds (almonds, cashews, buckwheat)
• Straining through cloth or fine sieve
• Fermentation with SCOBY
• Fermentation with kombucha or probiotics
• Packing and fermenting in brine
• Low-temperature dehydration
• Sprouting seeds or grains
• Cold smoking with a smoking gun
• Quick pickling (fermentation or dehydration with vinegar)