Example of Raw Themes or A la carte Dishes to choose:

Mother of Raw Staple & Sauces ~ Learn how to pre-make sauces and staples for everyday raw food preparation (Sprouted Dry Mix, Fruit Paste, Edenole, Vitaloute, Bellamel, Alivemande, Healandaise, and Mannanaise)

Raw Dressings ~ Learn how to pre-make favorite raw dressings from the Mother of Raw™ Sauces (Classic Asian Vinaigrette, Fresh French, Creamy Italian, House Vinaigrette, Honey Mustard, Raw Ranch)

Raw Pate, Pesto, Rice, & Cheese ~ Learn how to pre-make foods to eat throughout the week for routine raw everyday eating.  Simple short-cuts, time-saving tips, and left-overs for new creations (3 examples for making pates using seeds, nuts, and pulps; 3 ways for making pestos using a variety of greens; 3 ways for making rice using wild rice, cauliflower, and parsnips; 3 ways for making cheese resulting in sauces, spreads, and slices)

Breakfast ~ New Fashioned Oatmeal with Hazelnut Milk, Buckwheat Banana Bars with Coconut Yogurt, Jam & Bread, Cinnamon Rolls with Vanilla Frosting, Raw Tropical Fruit Porridge with Nut Milk, Scones with Maple Sugar Cream

Crackers ~ Sprouted Tomato Wraps with Almond Herb Cheese, V-8 with Pepperawni Flat Bread, Sea Bisque with Nori Sesame Crackers, Tomato Olive Flat Bread with Bountiful Borsht, Tortilla Chips with Guacamole and Salsa, Mexi-Flax Pepper Chips and Nacho Cheese, Pink Apple Lemonade and Sweet Potato Chips

Soups ~ Energy Soup with Sprouted Legume and Lentil Medley, Butternut Squash Bisque with Pumpkin Oil Infusion, Albondigas Soup with Meatballs, Cream of Tomato Soup with Sun-dried Tomatoes, Bountiful Borsht with a dollop of Live Sour Cream, Moroccan Vegetable Stew with Caramelized Baby Vegetables, Thai Lemongrass Soup with Cilantro Cream, Corn Chowder with Zucchini Cream

Finger Foods ~ Cheese with sliced apples, Sun-dried Tomato Cups with Sunflower Pate, Basil Mushroom Caps with Pecan Spinach Pate, Mini Portobello Burgers with Catch-up to Raw, Dolmas with Middle Eastern Marinara, Canellonies with Tomato Ragu, Rawviolies with Rawcotta, Masala Vada with Mint Chutney, Aloo Tiki with Tangy Tamarind Chutney, Falafels and Hummus, Fiesta Enchiladas with Live Sour Cream, Chipotle Party Pepper Poppers with Walnut Taco Meat and Cheezy Vita, Vegetable Skewers with Raw Ranch

Desserts ~ Creamy Almond Milk with Oatmeal Raisin Cookies, Sunny Bunny Zinger with Orange Almond Drops, Baklava and Cinnamon Apricot Ice-Cream, Gajar Halwa from India, Cinnamon Apple Torte with Yogurt Vanilla Cream, Tropical Fruit Tartlets with Coconut Crust, Coconut Cacao Cream Pie, Lemony Berry Cheesecake, Carrot Cake with Cream Cheese Frosting, Cherry Cobbler A-la-mode
 
Holiday ~ Corn Cakes with Braised Spinach, Watercress Waldorf with Candied Walnuts, Christmas Crepes with Confetti Vegetables and Crimson Cream, Butternut Squash Pasta with Pine-Nut Parmesan, Holiday Stuffing with Pineapple Cranberry Relish, Holiday Greens with Poppyseed Pomegrette and Caramelized Seeds, Creamed Squash and Green Beans Almandine, Stuffing Loaf with Shitake Gravy, Pumpkin Dream Pie with Cashew Whip 

Contact Chef Mandy to meet your personal needs and time schedule ~ dietary restrictions from allergies, weight, or illness; favorite ethnic cuisine; celebratory and holiday feasts; hands-on training in the techniques of raw; or pre-prepared food for the week.  Whatever the reason, contact Eating in the Raw to cater to your specific needs. Free initial phone, email, and chef’s home meeting to design each raw event.