Many people ask me if I do classes and the answer is most definitely, “yes!”

One of my most popular classes is my Dinner Party Training Experience. Below is a little video where you’ll hear me telling you a little bit about the class and also hear from participants of the course itself to see what they thought.

Once you’ve seen the video and you want more info, simply head over here.

Remember to head over here to book and for more info.

From Issue 17 of News From The kitchen

This recipe was heavily inspired by these. This time the cacao part is much more ‘crackly’ and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.

Click ‘more’ for full recipe.

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I’ve got details of 2 events I’m part of that are coming up very soon, one of which is this weekend in Ireland…

1. I’m going to be running my 1 day class, The Raw Chef’s Dinner Party Training Experience, in Wicklow, Ireland this coming Saturday 23rd May. It’s my first trip to Ireland so I’m really looking forward to it. You can see details of the class here.

Bookings are being taken for the last few places remaining (maximum 30 people). The event is bookable through Health Habits Cafe on 0404 68645/086 3961556.

2. I’m also going to be catering for Philip McClusky’s return to the UK next month. He’s doing what is shaping up to be quite an evening with talks by him and Shazzie, food (by me), chocolate and much fun and laughter!

I’ve yet to meet Philip but everyone who I speak to says he’s an amazing speaker with an amazing story.

Check out the details below, we’d love to see you there…

[Read More...]

From Issue 14 of News From The kitchen

Click ‘more’ for full recipe and ‘how to’ diagram.

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This morning I found myself in a situation where I was looking at the drip-tray from one of those ‘healthy’ grilling machines. It was half full with the all too familiar white, back and brown animal fat ’stuff’.

I wondered if an alien was to come down and want to learn about our habits here on earth, we showed her people actually eat from the machine that produces that residue, what she would think.

I mean, it just seems bizarre to me that someone can think the food produced from that as edible.

But you know what?

I used to eat that stuff as well!

Yep, I used to eat the worst fat-dripping, no-idea-what-the-hell-is-in-that type of burgers. And kebabs too! Jason Vale calls it mystery food, because it’s a complete mystery what exactly is in kebab ‘meat’.

This is not an attack on meat-eaters or any other group, stay with me here….

Sometimes I find myself looking at smokers and just wondering why they do it. It just seems ridiculous to me that someone would pay such a high-price, financially and in terms of their health, for something that they don’t actually need to do (non-smokers get stressed too but don’t need to have a cigarette to calm them down). Even taking into account addiction you’d think smelling like an ash tray whilst killing yourself and paying for the privilege would be enough to stop someone.

Actually there’s a lot more factors involved in ending destructive behaviour, I know. A great book about changing behaviours is Change Or Die by Alan Deutschman.

But you know what else? I also used to smoke, too.

So the fascinating thing for me is that I used to do these things and not question them because of my ego-defence of being in denial, yet now these things just seem bizarre to me. No matter how bad things got I just could not bring myself to eat from that grill (despite actually still quite liking the smell of bacon, for some reason) or lift that cigarette to my mouth.

I guess that’s true change; it’s out-growing the matrix.

It’s knowing that when someone asks you if you ever feel like you’re missing out by not drinking alcohol, not eating meat/bread/diary or eating a mostly raw diet…whatever it is for you, it seems like a strange question, because why wouldn’t everyone want to feel so good?

‘Missing out’ doesn’t even come into the equation sometimes.

The weekend is approaching and I’m getting excited about my 1 day class in London – my Raw Dinner Party Training Experience. If you’d like to join us, there’s just 4 places left for the Saturday and 1 place left for the Sunday so head on over here to see the details and book your place.

Also, I’m looking for a helper for the class to assist me in running the class, either for both days or just the Saturday or Sunday. If that’s something you’d be interested in, please email me.

I’m thinking of running my 1-day class “The Raw Chef’s Dinner Party Training Experience” in London at the end of April and I’d like to know if you’d be interested in coming?

If you would then I’d like to you put these 2 dates in your diary: 25th & 26th April.

This class is always such great fun and I’ve had A LOT of requests to come to London to do it, so I’m planning to run it twice on those 2 separate dates to allow for demand. The even better news is that I’ve got an outstanding venue for it that can only add to the fun. Seriously, this venue is a beautiful studio kitchen in South London that’s easily accessible and is usually reserved for the likes of the big supermarkets and publishers to do recipe development, food photography and training days for their food buyers.

Take a look at this…

It’s beautiful, I’ve been to see it and I know you’ll love it.

So here’s what I’d like you to do…

Leave me a comment below and let me know if you’d like to come along and also what you’d like to learn. I run the 1-day class to include a huge amount of information about all elements of raw food preparation including creating your own recipes and throwing a full-on raw food dinner party, but if there’s something else specific you’d like to learn I’ll try my best to accommodate.

Being there on the day is the best way to experience this class but if you’re unable to make it and would like me to film the whole thing then also leave me a comment below and let me know.

I’d really like to know what general questions you have about the class so post them as a comment below as well and I’ll answer them personally.

I’ll be opening the doors up to register in a couple of weeks, once I’ve had the chance to get some feedback.

***IMPORTANT: Judging from the amount of emails I get asking me to do this in London I think I may well sell out the 12 spaces available each day in a very short time so if you’d like VIP notification of when I open for registration let me know by putting your name and main email down in the box below.***

I’m really excited about this class and I look forward to answering your questions, hearing your suggestions and seeing you there on the 25th or 26th April.

If you’re interested in coming, here’s a summary of what to so right now:

1. Block out the 25th & 26th April in your diary so your available for either day or the day that is your preference.

2. Sign-up to the VIP early notification list below to know when doors open to register your place.

3. Leave a comment or question about the class below and I’ll get back to you on it.

Enter the best email to reach you on and your first name and you’ll be added to the early notification list for any upcoming classes. Best Email Address (required) * First Name (required) * Preferred format Preferred format HTML    Text Mobile

From issue 13 of News From The kitchen.

For the tortilla

3c peeled courgette (zucchini)
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel

1c pumpkin seeds
2T fresh dill, finely chopped
1t ground coriander
2t cumin
8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
3T fresh coriander (cilantro)
1 clove garlic
2 shallots
1/4c olives, stones removed
2t oregano
Pinch cayenne
Pinch pepper
1/2t salt
1T lemon juice

• Process all ingredients in a food processor until thoroughly mixed.

• Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus

1/2c mac nuts
3T lemon juice
3T tahini
1/4t salt
1/4c water

• Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables

1/2c courgette (zucchini), sliced
1 red bell pepper, sliced thin
1/2 a medium red onion, sliced
1/2c fresh tomatoes, sliced
3T olive oil
1T lemon juice
1/4t salt

• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

• You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

• Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

• Arrange the vegetables in a line along the salad leaves.

• Place 3 – 4 falafel along the top of the vegetables.

• On top of the falafel, spoon over a generous helping of the hummus.

• Fold up the left and right hand sides of the tortilla.

• The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

• Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

• Once completely rolled, cut at a diagonal with a sharp knife.