Mark Reinfeld – Raw Food Fundamentals

Description

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Mark Reinfeld – Raw Food Fundamentals

OVERVIEW

In this second in a two-part series with Vegetarian Times, Chef Mark Reinfeld shares the fundamental techniques to create incredible raw food dishes. Whether you are a 100% raw foodist, are following a high-raw diet, or are simply looking to include more raw foods into your repertoire, this course will introduce you to the exciting world of live-food cuisine.

INSTRUCTOR

Mark Reinfeld
An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld has over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. In 2017, Chef Mark was inducted into the Vegetarian Hall of Fame. He was also the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i”. Mark’s first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA” and has a foreword written by Dr. Jane Goodall.

Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers vegan consulting services, including chef trainings and recipe development, for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appétit Management, Sabra, Aramark, Sodexo and more.

Chef Mark’s mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine – for our health, the planet, and for a more peaceful world.

TABLE OF CONTENTS

Introduction

Superfood Smoothies, Elixirs and Tonics

Raw Soups

Plant-Based Milks

Plant-Based Cheeses

Pâtés, Salads and Pasta

Dehydrating Foods

• Dehydrator Part 1 – Crackers and Granola
• Dehydrator Part 2 – Pizza and Tacos

Raw Mains

Raw Sauces

Raw Desserts

Sprouting and Fermenting 101

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