WORKSHOPS

Workshops with Dinner

Come to a class learn how to make delicious and easy raw food and enjoy amazing meals!  These classes are educational, fun and tasty! Just listen to the testimonials-

“I did not know what raw food was at the beginning of the class; now I will make sure at least one meal a day is raw food.” –Dan A.

The following Mini Workshops are presented by Chef Mehmet Ak faculty designed these mini workshops (3 hours) to educate while having fun with food! Dinner is always included unless otherwise specified. RGI offers delightful gourmet raw food that is theme-based, simple to prepare, reasonably priced and thoroughly delicious.

If you’re interested in organizing a raw vegan workshop with a variety of sample dishes, you’ll want to plan carefully to showcase the diverse flavors and textures that raw vegan cuisine can offer. Here’s a sample menu and some ideas for a raw vegan workshop with multiple samples:

1. Green Smoothie Tasting:

• Classic Green Smoothie with spinach, banana, and almond milk.
• Tropical Green Smoothie with mango, kale, and coconut water.
• Berry Blast Smoothie with mixed berries and chia seeds.

2. Raw Appetizers:

• Zucchini Noodles with Pesto Sauce.
• Stuffed Bell Peppers with a mixture of nuts, seeds, and vegetables.
• Raw Sushi Rolls with avocado, cucumber, and julienned veggies.

3. Fresh Salads:

• Caesar Salad with romaine lettuce, Caesar dressing, and raw croutons.
• Rainbow Salad with mixed veggies, sprouts, and a tangy vinaigrette.
• Coleslaw with cabbage, carrots, and a creamy cashew dressing.

4. Raw Soups:

• Gazpacho with tomatoes, peppers, cucumbers, and herbs.
• Creamy Mushroom Soup made with raw mushrooms, nuts, and spices.

5. Main Courses:

• Raw Vegan Lasagna with layers of zucchini noodles, cashew cheese, and tomato sauce.
• Raw Pad Thai with spiralized veggies and a nutty sauce.
• Stuffed Portobello Mushrooms with a mixture of vegetables and herbs.

6. Desserts:

• Chocolate Avocado Mousse made with ripe avocados and cacao powder.
• Raw Berry Cheesecake with a nut and date crust.
• Energy Bites with dates, nuts, and your choice of flavors (e.g., coconut, chocolate, or matcha).

7. Nut Milk Sampling:

• Almond Milk.
• Cashew Milk.
• Coconut Milk.

8. Raw Vegan Snacks:

• Raw Energy Bars with nuts, seeds, and dried fruits.
• Veggie Chips made from dehydrated vegetables.
• Fruit Leather made from blended and dehydrated fruits.

9. Raw Chocolate:

• Raw Chocolate Truffles with various fillings (e.g., nut butter, coconut, or dried fruit).
• Chocolate-Dipped Strawberries.

10. Raw Vegan Cheese Platter: – A selection of nut-based cheeses with crackers and fresh fruit.

Remember to provide participants with information about the nutritional benefits of raw vegan ingredients and tips on incorporating more raw foods into their diets. You can also offer cooking demonstrations and share tips on raw food preparation techniques, such as spiralizing, dehydrating, and marinating.

Additionally, consider offering printed recipe cards or handouts so that attendees can recreate the dishes at home.  We Encourage participants to ask questions and engage in discussions about the raw vegan lifestyle, its health benefits, and sustainability. This hands-on and educational approach can make your raw vegan workshop a memorable and informative experience for attendees.

Work shops to be Scheduled

• Eating for Beauty- Shining with Glow
• Livin’ Breads and Crackers
• Awesome Asian Flair
• Middle Eastern Peace
• Mucho Mexican Fiesta
• Wraps and Rolls
• Forget Cooking!
• South American Fiesta
• All-American Comfort Foods
• Rawmarkable Divine Desserts
• Holiday Favorites
• Breakfast and Brunch
• Asian Fusion
• Raw Vegan Cheese and Yogurt
• Living food for athletes RAW POWER

Cost: $
Includes: Instruction, Recipes, and Dinner

Menu: Thai Curry Soup, Thai Spinach Salad in Peanut Coconut Sauce, Orients Teriyaki, and Dessert

The menu for this class can change with seasonality. Please call (786)519 6449 to register or for specific menu.

All classes are from 6-9pm. Registration begins at 5:45.

Class Dates:

choose your date and register online or just call the

Cost: $
Includes: Instruction, Recipes, and Dinner

Menu: Zucchini Hummus, Turkish Style Seasoned Cabbage, Moroccan Couscous, and Dessert

All classes are from 6-9pm. Registration begins at 5:45.

Class Dates:

choose your date and register online or just call the

Cost:
Includes: Instruction, Recipes, and Dinner

Menu: Avocado Mexican Soup, Raw Mexican Ceviche, Raw Taco Nut Meat with Fajita Veggies, and Dessert

The menu for this class can change with seasonality. Please call (773) 478-6868 to register or for specific menu.

All classes are from 6-9pm. Registration begins at 5:45.

Class Dates:

choose your date and register online or just call the

Cost:
Includes: Instruction, Recipes, and Dinner

Menu: Italian Kale Salad, Pesto Almond Torte, Spinach Manicotti, and Dessert

The menu for this class can change with seasonality.

All classes are from 6-9pm. Registration begins at 5:45.

Class Dates:

choose your date and register online or just call the

The Raw Living Foods Diet, pioneered by Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion, and maximizing health and vitality.

At this workshop you will learn:

• How to make fermented foods like Rejuvelac, Coconut Yogurt, and Sauerkraut, which aid digestion and build the immune system.
• How to grow sprouts, wheatgrass, and sunflower greens–living foods rich in enzymes, protein, and nutrients.
• How to make a complete-meal blended energy soup–great for cleansing and rejuvenation.
• How to make non-dairy cheese and wheat-free crackers.

Menu: Noni Juice,(Island Fire) Coconut Yogurt, Green Leafy Sprouts, Wheat-grass and Sunflower Greens, Sprout Salad with Tomato Basil Dressing, Herbal Almond Cheese Spread with Pizza Flax Crackers, Sauerkraut, Energy Soup and Aloe Vera lotion

“BREAD” is the staff of life. Unfortunately, the processed breads that we have been adding to our diet all of these years have absolutely no nutrition by the time they reach our tables. However, bread and crackers are a really important part of our diet. We can’t really imagine our diet without them. We need whole grains, and when they are sprouted, they are at their most nutritious level.

There are some great raw recipes available to help you replace processed bread and crackers in your diet. Here are some that chef Mehmet would like to share with you:

• Raw fiesta yummy chips made from sunflower seeds
• Sandwich buns made from sunflower and flax seeds
• Flat bread made from the almond pulp and carrots
• Pizza flavored flax seed crackers (everybody loves pizza)
• Caraway seed crackers
• Vegetable tortilla wraps
• Blueberry scones

Join the one of the most amazing Pro living food chef Mehmet Ak for a fun time. Chef Mehmet would love to show you how he had a successful lifestyle change by adding these bread replacements to his diet. No raw food preparation experience is necessary.

Everyone loves to eat with their hands and to take food “to go”—which explains the popularity of finger foods such as sandwiches and burritos. But the typical sandwich is high in carbs and can leave you feeling weighed down. Raw Wraps and Rolls are the solution to energizing food on the go.

In Wrap & Roll you will learn:

• How to roll picture-perfect vegetarian sushi and spring rolls.
• How to use the dehydrator to make wheat-free wraps—the perfect raw substitute for burritos and sandwiches.
• How to make favorite finger foods that travel well for hearty lunches and snacks.

Menu: California Rolls, Vietnamese Salad Rolls, Zucchini Pepper Wraps, Assorted Dips and Spreads (Basil Pesto, Avocado Dip, Spicy Miso Paste, Mock Peanut Sauce, Sesame Mayonnaise)

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) is covered. In Forget Cooking! you will learn:

• How to make non-dairy nut and seed milks.
• How to make creamy vegetable soup in less than 10 minutes.
• How shredding and marinating kale and other dark leafy greens makes them as tender as cooked, without loss of nutrients.
• How to turn nuts and seeds into protein rich patés.
• How to transform zucchini into delicate angel-hair noodles–it’s pasta without the starch!
• The secret ingredient in raw chocolate mousse that replaces butter, cream, and eggs.

Menu: Almond Milk, Cream of Zucchini Soup, Mediterranean Kale Salad, Not Tuna Paté, Zucchini Noodles Marinara, Chocolate Mousse

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 South American Fiesta for yourself and your friends. In South American Fiesta 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.
• How to use a dehydrator to make flexible wraps out of vegetables–the perfect tortilla for enchiladas.
• How to use soaked wild rice to replace cooked white rice for a delicious, “I can’t believe it’s not cooked!” Mexican side dish.
• How to make a beautiful mango fruit tart with a coconut crust–delicious either as a dessert or as a light meal in itself.

Menu: Hot Red Pepper Chips, Salsa, Authentic Guacamole, Enchiladas de Verdura con Chili Colorado, Mexican Seasoned Cabbage, Tropical Extravaganza.

The Raw Diet doesn’t have to mean living on salads, energy soups, and fruit. The comfort food fare in this class will satisfy even the heartiest appetite. In Americano Comfort Foods you will learn:

• How to make creamy non-dairy shakes.
• How to use cashews to replace sour cream in dips and dressings.
• How to use a dehydrator to make burgers out of sunflower seeds and veggies–serve with all the fixin’s on a lettuce leaf bun for lunch or dinner.
• How to make healthy, low-fat onion rings that taste even better than the traditional deep fried snack.
• How shredding and marinating collards and other dark leafy greens makes them as tender as cooked, without loss of nutrients.
• How to make a classic Southern peach cobbler in less than 30 minutes.

Menu: Old-fashioned Chocolate Milkshake, Vegetable Platter with Mock Sour Cream and Chive Dip, Garden Burgers with BBQ Sauce, Coleslaw, Crispy Onion Rings, Southern Greens, Peach Cobbler

Everyone loves Italian food, but traditional dishes are heavy in wheat and cheese. With Raw Italy, simple substitutions allow you to enjoy this classic cuisine. In Gourmet Italians you will learn:

• How to make a delicious vegan Caesar salad–almonds and pine nuts replace egg yolks and cheese, and nori seaweed replaces anchovies.
• How to make hearty and hot winter soup in the raw.
• How to make zucchini penne pasta in minutes, and top it with a variety of delicious sauces.
• How to make dairy- and wheat-free lasagna that’s as comforting and delicious as the traditional version.
• How to make non-dairy ice creams that are rich and creamy.

Menu: Caesar Salad with Pine Nut Parmesan, Minestrone, Pasta al Pesto, Lasagna, Walnut Gelato with Carob Glaze

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. In Best of the middle east and Mediterranean you will learn:

• How to make a delicious vegan Caesar salad–almonds and pine nuts replace egg yolks and cheese, and nori seaweed replaces anchovies.
• How to make no-bean hummus that tastes just like the traditional version.
• How to use a dehydrator to make savory felafel patties–no frying needed.
• How to make wheat-free tabouli.
• How to roll picture-perfect dolmas–with a zucchini “rice” filling and aromatic marinara sauce.

Menu: Hummus, Felafel with Tahina Sauce, Tabouli, Greek Salad, Moroccan Couscous, Dolmas with Turkish Marinara, Turkish Delight Helva

Raw desserts are ideal for anyone who loves sweets but is trying to avoid refined carbohydrates and sugars, dairy products, and unhealthful fats. Any dessert you can make cooked–pies, tarts, crisps, ice creams, cookies, cakes, and candies–you can make raw. But your family and friends will never know these desserts are raw and healthy, since they taste as rich and sweet as their traditional counterparts.

In Rawmarkable Divine Desserts you will learn:

• How to make easy no-roll, no-bake pie crusts, tart shells, and crisp toppings.
• How to use coconut oil to replace butter in chocolate truffles.
• How to make foolproof dairy-free Cheese cake and ice cream
• How to make a gourmet flourless cookies 10 minutes flat.

Menu: Kiwi Lime Tart, Turtle Truffles, Almond Cookies, Blackberry Crisp with Vanilla Ice Cream, Flourless Chocolate Cake with Raspberry Sauce

You don’t have to deprive yourself of foods you love to look and feel great this holiday season. In this class, you will discover how to make a raw feast that features everyone’s favorites, from stuffing to pumpkin pie.

In Fun and easy Favorites of Holidays you will learn:

• How to make rich and creamy nog without dairy or eggs.
• How Almond Mayonnaise can replace unhealthful bottled mayo in Waldorf salad and other favorite dishes.
• How use a dehydrator to make delicious low-carb stuffing with almonds instead of bread.
• How to make two raw vegetable side dishes that you can proudly present at any holiday party.
• How to make a show-stopping “I can’t believe it’s not cooked!” mock pumpkin pie.

Menu: Holiday Nog, Waldorf Salad, Almond Stuffing, Cranberry-orange Relish, Christmas Kale, Green Beans Amandine, Mock Pumpkin Pie with Cashew Cream

Breakfast is the most important meal to eat healthfully, since a heavy meal at this time of day can be difficult to digest and 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.

In Breakfast and Brunch you will learn:

• How to make low-carb granola out of nuts and seeds in 5 minutes.
• How to make dairy-free nut and seed milks.
• How to soak whole oat groats to make a raw oatmeal that tastes better than cooked.
• How to make wheat-free crepes with a sweet fruit filling–perfect for brunch.
• How to use leftover almond meal to replace flour in decadent gooey cinnamon rolls.

Menu: Green Vitality Juice, Blueberry Smoothie, Granola with Almond Milk, Old-fashioned Oatmeal, Tropical Fruit Crepes, Cinnamon Rolls

Everyone loves to eat with their hands and to take food “to go”–which explains the popularity of finger foods such as sandwiches and burritos. But the typical sandwich is high in carbs and can leave you feeling weighed down. Raw Wraps and Rolls are the solution to energizing food on the go.

In Asian Fusion you will learn:

• How to roll picture-perfect vegetarian sushi and spring rolls.
• How to use fresh, young coconuts to make homemade Thai coconut soup.
• How to make favorite finger foods that travel well for hearty lunches and snacks.

Menu: Vietnamese Salad Rolls with Mock Peanut Sauce, California Rolls, Sunomono (Japanese Cucumber Salad), Mango Avocado Salad, Tom Kha (Thai Coconut Soup), Vegetable Teriyaki, Mango Ice Cream with Tropical Ambrosia

Looking to learn about cheese? Join us at the Cousins I.V. Premium vegan/live Restaurant & education center for an interactive, delicious and dynamic cheese class! Discover the secrets of quick and easy, the art of fermenting cheeses to perfect ripeness. Expand your cheese knowledge of seed & nut , types and textures.. Enjoy pairing your favorite cheeses with exciting crackers, beverages from rejuvalac champagne to Incredible concoctions elixir and herbal teas. This cheese class is led by one of our internationally renowned certified vegan/live food chef Mehmet Ak.

We want to share the sensual and intellectual pleasures of vegan/live cheese and fine vegan/raw foods. Whether you’re a vegan or a hard-core raw/vegan, we’ve got it all!

In Raw Vegan Cheese and Yogurt you will learn:

• Plenty of samples of variety Cheeses
• Learn 5 different flavors of cheeses and how to make incredible Cheesles Cheese Cakes
• Swiss Cheese
• Pine Nut Parmesan
• Cashew Cream Cheese
• Almond Ricotta Cheese
• Everybody loves Pizza!

The Raw Living Foods Diet, pioneered by Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion, and maximizing health and vitality.

In Powerful Living Foods you will learn:

• How to make fermented foods like Rejuvelac, Coconut Yogurt, and Sauerkraut, which aid digestion and build the immune system.
• How to grow sprouts, wheatgrass, and sunflower greens–living foods rich in enzymes, protein, and nutrients.
• How to make a complete-meal blended energy soup–great for cleansing and rejuvenation.
• How to make non-dairy cheese and wheat-free crackers.

Menu: Rejuvelac, Coconut Yogurt, Green Leafy Sprouts, Wheatgrass and Sunflower Greens, Sprout Salad with Tomato Basil Dressing, Herbed Almond Cheese Spread with Pizza Flax Crackers, Sauerkraut, Energy Soup