Dubai Raw Food Training by Chef Mia | May 5-10, 2017

Dehydrated Gluten Free Buckwheat Rawnola with Apricot & Nectarine by Chef Mia of Graciously Green | Raw Food Chef Training in Dubai, May 5-10, 2017

DUBAI LEVEL 1 RAW FOOD CHEF TRAINING BY CHEF MIA
MAY 5-10, 2017

Gluten intolerant? Well, did you know that Buckwheat is a seed and a relative of the rhubarb fruit which has nothing to do with wheat? Buckwheat is actually gluten free!

Buckwheat has a delicious toasted satisfying texture and flavor while being packed with potassium, magnesium and manganese – important minerals that are often lacking in our diets and excellent for muscle and nerve function

And we all know that breakfast is important because it sets the tone for how you feel throughout the rest of your day. Once you start with a healthy, nutritious and filling breakfast, it is highly likely you will continue to choose healthy choices.

This Sprouted Raw Buckwheat Granola with Peach & Apricot recipe is one of Chef Mia of Graciously Green‘s favorite breakfast creation and a taster to many recipes you’ll learn how to create using the power of the food dehydrator at her upcoming Raw Food Chef Training on May 5-10, 2017 held at Tom&Serg in Dubai.

Prep Time: 15 mins plus 10 hours to dehydrate
Yields: 8 – 10 portions

INGREDIENTS
2 nectarines finely sliced
2 peaches finely sliced
2 cups of buckwheat groats – raw
2 TBS baobab
10 drops Caramel Medicine Flower (available on Amazon), or 6-8 drops of other caramel essence
1 cup dried apricots (finely sliced)
1/4 cup white chia seeds
1/4 tsp high mineral salt to taste

METHOD
First soak your buckwheat groats in water for an hour and rinse. Then leave covered in a sieve or colander for up to 48 hours [rinsing every few hours] until you see small tails appear. You have now activated your buckwheat and you can eat it in it’s raw state once dehydrated.

In a large bowl, add the buckwheat to the other ingredients and combine with your hands.

Next place all the mixture onto dehydrator trays – make sure to spread the mixture out so that it has enough room to dry. Store in airtight container for up to 4 weeks.

Big thanks to our kitchen sponsors at Tavola for extending 15% discount to our trainees and food dehydrator to learn how to create endless healthy recipes under Chef Mia’s expertise

*We now have 12 spots left at our inaugural training!

REGISTRATION
LEVEL 1 RAW FOOD CHEF TRAINING, MAY 5-10, 2017
EMAIL: yogalatesdxb@gmail.com
VISIT: http://www.yogalatesblissindubai.com

Source: Dubai Raw Food Chef Training by Mia | May 5-10, 2017

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Where Have All the Fermented Foods Gone? | Dubai Raw Food Chef Training, May 5-10, 2017

The amount of probiotic foods available in the average diet has declined sharply over the last few decades. Our immune system is mainly in our gut and our gut needs good bacteria to stay healthy, banish fatigue, poor memory, a “spacey” feeling, intense food cravings, bad breath and indigestion.

Thankfully, raw sauerkraut is making its come back and one of the highlights at our Raw Food Chef Training on May 5-10 presented by Mia of Graciously Green  is having her expertly guide you on how to create delicious recipes with this purple power potent goodness.

And the best bit? These budget friendly gut healthy foods are super easy to recreate back at your kitchen! And we are thrilled to announce our new sponsors Tavola supporting us at the training with their extensive range of top end cutlery and gadgets from Gefu Spiralizers, Vitamix blenders, Excalibur dehydrator, Kuvings juicer and which also means… which also means… all our trainees get a sweet discount upon graduation to their extensive online shop!

Whether you’re an aspiring chef who loves to prepare meals for friends and family, are a professional chef wishing to expand your skills and portfolio, a health and wellness enthusiast looking to integrate the benefits of raw food into your diet or wish to overcome health challenges, allergies, digestion issues and fatigue by nourishing your body from the inside-out, we invite you to join us on the very first Level 1 – Graciously Green Raw Food Chef Training with Chef Mia hosted at the urban, hip venue of Tom & Serg in Dubai, UAE !

This course is a fantastic place to start learning how to implement creative and heart-healthy plant based meals into your daily diet.

LEARN MORE – REGISTER TODAY 
Visit: LEVEL 1 GRACIOUSLY GREEN RAW FOOD CHEF TRAINING, MAY 5-10, 2017
Email: yogalatesdxb@gmail.com

Cool Cranberry & Spiralized Zucchini Slaw!

A perfect, nutritious low carb fix for the summer and excellent cold side dish for a BBQ. Whether you are on a vegetarian diet, paleo path or simply wishing to keep the weight-down-eat-lean route, this will fill you up, buttercup, sans the carb induced coma and unnecessary kcals that come with it! 

INGREDIENTS:

1 medium spiralized zucchini
Handful of dried cranberries
Handful of salted sunflower seeds
1/2 cup thick Greek yogurt
1.5 Tablespoon vinegar
Pinch of garlic salt, pepper & dried basil or oregano

STEPS TO HAPPINESS:

Spiralize the zucchini to create zoodles (that’s noodles!) and cut it into smaller bite size pieces. Stir together all the ingredients and refrigerate for at least an hour to fuse all the flavors together. Stir before serving. Tuck and twirl in! This recipe fits 1 hungry mouth.

Pistachio Pesto Zoodles with Zesty Lime & Basil

 

Spiralized Thai Salad with Tofu in Peanut and Coconut Sauce

Salad. It doesn’t have to be boring or bland. Not if you are a proud owner of Gefu Spiralizer, have no allergies to peanuts and wish to substitute meat for tofu. This innovative play on Thai Salad with Warm Peanut Coconut Sauce and Light Crispy Tofu on a bed of greens and spiralized carrot will KNOCK your taste buds to heaven. It’s healthy, filling, protein rich, low carb and darn delicious.

Golden Zoodles with Delicious Pesto & Mushrooms!

INGREDIENTS:

1 large zucchini [I chose yellow for a change!]
Your favorite pesto sauce
Chopped white button mushrooms

DIRECTIONS:

1. Use a Gefu Spirelli to spiralize the zucchini into noodles in a big bowl.

2. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with chopped mushrooms, if using. Serve at room temperature or chilled.

For a warmer version – toss the zucchini noodles in a warm pan for a few minutes with the mushrooms. Add the pesto sauce afterwards to avoid a watery bowl. Eat straight away and cheers to more weight on the lips, less on the hips!

Purchase a Gefu Spirelli by emailing me at: yogalatesdxb@gmail.com

Zoodles with Tuscan Kale and Mozzarella

Represent, Zoodles (One Spiralized Zucchini) tossed with a tablespoon of warm pesto sauce, shredded mozzarella and fresh Tuscan Kale leaves, juicy cherry tomatoes with a splash of lime for zest. Whipped this up under 5 minutes and one of my favorite ways to lunch over a big bowl of yummy goodness without the heavy-carbs from pasta!

More weight on the lips, less on the hips. . .
Be a proud owner of a Spiralizer by contacting : yogalatesdxb@gmail.com 

Raw Pizza with Garlic & Seed crust, Spinach Pesto and Marinated Veggies

Crust:
1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds
1 cup walnuts
1 teaspoon salt & pepper
2 teaspoons dried basil (or a handful of fresh, lucky you)
1 tablespoon agave/maple syrup or a few dates
1-2 tablespoons water, as needed
1/2 onion, sliced
4 peeled garlic cloves

Spinach pesto:
4-5 cups organic spinach
1/2 cup raw pine nuts
1 peeled garlic clove
1/2 teaspoon salt & pepper
1/4-1/2 cup water, as needed
1 teaspoon agave/maple syrup or a couple dates

Toppings:
3 mushrooms
1 bell pepper
1 tomato
1 teaspoon tamari
1 teaspoon fave dried herb blend

To make the crust: pulse all ingredients in your food processor until it sticks together (and tastes delicious!) now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.

To make the pesto: put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency – not totally smooth, but still quite creamy. mmm. put in a bowl, cover with plastic wrap and put in the fridge.

To prepare the veggies: cut them all into thin slices and mix in with the tamari and herb blend. marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.

Put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegan cheese that would be a tantalizing addition for your taste buds.

{Purchase your Excalibur Food Dehydrator​ to prepare this recipe and many more to come by emailing me for rates, specs and free delivery within the UAE in 3 working days: yogalatesdxb@gmail.com}

Recipe shared by This Rawsome Vegan Life

 

Raw, Dairy Free, Nutty Banana and Dates with Spiced Dark Cacao Ice Cream

When the sweet tooth is craving a chunky, gooey, satisfying dessert, it’s time to whip this rawsome, vegan, dairy-free Banana and Dates ice cream with zero dairy. The texture is a pure balance between a mousse meets chunky and nutty pudding with the added mixed nut butter in there.  Plus you get a healthy dose of natural energy, iron, potassium, magnesium and selenium from the dates, cacao and bananas. Sinful? Not!

Banana, Dates, Dark Chocolate Ice-cream. Fuss free, easy to make, vegan and dairy-free!

Raw Vegan Peanut Butter Cheesecake with Decadent Dark Chocolate!

Thanks to dark chocolate and peanut butter for making its way on our planet. This recipe tastes even better the next day – so beware!

You’ll need 4 small bowls / ramekins to make these or a large non-stick tray which is what I’ve used.

Recipe for 4 people…double up if you like, as it may get quite addictive!

For the crust:
1/2 cup graham cracker crumbs (I took 4 full light digestive biscuits)
1.5 Tbsp pure maple syrup
1 heaping teaspoon coconut oil or olive oil
2 Tbsp cocoa powder

Filling:
1/2 cup silken (soft) tofu
1/4 cup low fat creamy peanut butter
1/8 cup brown sugar (+/- depending on how sweet you want it)
1 Tbsp almond milk
1 tsp vanilla extract
pinch of salt

Chocolate shell:
Break a 70% dark chocolate bar [I used Vivani] in a cup and melt in the microwave until creamy. Melt 10 seconds, stir, then melt again for 10 seconds and stir..keep repeating until the dark chocolate is fully melted & smooth . The 10 seconds intervals is the best way to avoid burning the chocolate.

Blend all crust ingredients in a blender until they’re crumby and combined. It should look a lot like wet sand. Spoon 2 TBSP of the crust into small ramekins and press gently with the back of a spoon until “packed.”

Rinse out your blender and combine all the filling ingredients, blending until super smooth and creamy. You may have to scrape the sides down a couple times like I did to mix it fully. Spoon 4 Tbsp of the filling into each ramekin and place in the fridge for about an hour just to let it set.

Remove the ramekins from the fridge and drizzle melted chocolate over the top. Place back in fridge for another 30 minutes if you can stand to wait that long – DIG IN!