We are super excited to let you know the date for our next workshop!
Sunday 14th August ❤
Netia is overseas enjoying The King of Fruits ~ Durian along with other incredible raw delights – for five weeks, once she is back we will be holding another dairy-free basics workshop as we have had a lot of interest in us repeating this workshop, Yiiiipeeee! It is going to be a little different this time, depending on what delicious fruits and vegetables are in season in August!
Students of this course will receive a beautiful mini recipe book, learn about the benefits of including more raw plant foods into your diet & best of all you get to make your own take-home cultured nut cheese and mini dairy-free cheesecake (flavours will be different to our last course as we like using seasonal – local – organic fruits & vegies). We have six places available, if your keen book in quick so you don’t miss out! Send us an email ~ firstname.lastname@example.org
Last weekend we had a our first workshop! Dairy-free Basics.
We showed our students how exciting it is to create magical tastiness with raw plant foods! From a beautiful fresh coconut milk which was made into a delicious salted caramel frappe, next it was onto a creamy cashew cheesecake ~ Dragon Fruit Dream Cheesecake, with activated almonds and Alice Springs Barhee dates in the base, then a delicious layer of chocolate cashew cream, passionfruit dragon fruit fuchsia coloured cashew cream then topped with a fantastic passionfruit white chocolate later it was onto making a Macadamia Dragon fruit Chèvre ~ cultured nut cheese, mixed with fresh garlic, rosemary and shallots, layered with a dragon fruit cranberry jam & topped with broken pistachio nuts.
Our students received a kind 10% off voucher to spend on organic plant goods at The Source Bulk Foods Cairns ! We love that The Source Bulk Foods is plastic bag free! buying only what you need or buying in bulk is a smart way to save money!
If you are lucky enough to have The Source Bulk Foods in your neighbourhood go check the store out!
Our students received a beautiful recipe book, to inspire making more raw plant foods at home! Including the three recipes shown in the workshop this lovely coloured recipe book has original recipes for a tangy Zingy Lemon Ginger Slice, a Pumpkin Sundried Tomato Pasta using the dairy-free nut whey from the cultured cheese and a fantastic Mushroom Teriyaki Sushi recipe using freshly grated coconut as the ‘rice’!!
For a snack our students enjoyed a beautiful element inspired cheese platter Macadamia Dragonfruit Chèvre (Earth), soft Blue Cheese with blue green algae and bamboo ash (Water) and a mokey spicy Barbecue Cheddar (Fire).
Macadamia Dragonfruit Chèvre ❤
Thanks to all the lovelies who came along willing to learn new un-cooking skills! It was a pleasure to meet and work with you all! We are excited to see you recreate our recipes!
“Let food be thy medicine and medicine be thy food.” – Hippocrates
Why we choose coconut milk over cow’s milk.
Choosing to consume dairy-free milk is a compassionate lifestyle choice.
Coconut milk has lauric acid which is the same fatty acid in human breast milk, it contains high vitamin b’s, iron, magnesium, calcium, phosphorus, vitamin c, vitamin e, good source of protein 1.4g of protein per 100ml, lowers blood pressure and cholesterol, the list goes on.
Some noticeable health benefits from drinking dairy free milk is clearer skin, lower auto immune issues, higher alkalinity, cancer prevention, weight loss and reducing exposure to antibiotics and hormones.
Some environmental factors that influenced our love of coconut milk, we find our coconuts wild or purchase them from people who also pick them locally and wild, they are richly diverse, supporting local, organic and fair. Cow’s milk on the other hand equates to a lot of environmental damage, from deforestation and polluting water to high greenhouse gases.
Making your own fresh coconut is pure magic!
Try it yourself, find some locally grown fresh coconuts if possible, then it is as simple as blending mature coconut flesh with water, straining through a nut-milk bag, or cheese-cloth and enjoy ❤
Netia & Missy are excited to be starting raw food workshops in June, there are limited spots available, if you are interested in coming along to our Dairy Free Basics workshop please send us an email so you can book in and don’t miss out (these recipes are for this course only and will not be repeated)
Send us a line ~ email@example.com
what do we cover?
In this three hour course Missy and Netia will cover the nutritional benefits of eating raw, organic and seasonal as well as the benefits of probiotic rich foods and enzymes. We will be covering three different dairy free recipes, a basic nut milk, a cultured raw nut cheese and a dreamy raw cheesecake.
what do you get out of the course?
– introduction on the benefits of raw food
– information on soaking times for different nuts, how to activate nuts etc.
– information on the equipment required for raw food
– each student will make their own mini cultured nut cheese and cheesecake to take home
– a beautiful take home recipe booklet, filled with coloured photos of the food made in the course + three bonus raw food recipes not covered in the course
– raw food demonstrations and plenty of samples
who teaches the course?
Missy and Netia will be your class facilitators.
Missy moved from Melbourne to Cairns less than a year ago where she was involved in multiple endevours from running a vegan festival with her husband “We Love Life
”, to running a vegan catering company, facilitating multiple raw food workshops and demonstrations, supplying cafes with raw cakes and running a pop up vegan café.
Netia also moved from Melbourne to Cairns a year ago, she has been eating a raw food diet since 2012 and hopes to share some of the knowlege and experimentation she has culminated over the years from working in raw food cafes to health food shops.