News & Blog
On top of an amazing Raw Food Dinner my friends gave me some of the best birthday gifts this year:
And…the words of warm birthday wishes from so many of you… thank you! June is not my favorite month anymore after Dennis passing on the 24th. But thanks to you all, you have lightened my spirit and got me through another year. oxox
I want to thank everyone who has participated in the RawFoodTalk.com forum. There have been some amazing exchanges there and so many words of wisdom spoken. But its time for me to close this board. I am moving on to new ventures and feel that its time for me to let this go. A forum of this size takes loads of money, time and energy. I have not been keeping up with the forum upgrades, the spam problems, etc…. which is resulting in many disgruntled emails and people calling the office daily. I’m sorry to disappoint the many of you who have spent your time and wonderful words of help and inspiration there. I hope that you have all benefited from the board and that it has helped you on your path to optimal health. I know many of you have made lasting friendships there as well. I will leave this board up for a month of so, so that you may copy what you need and any information you would like to save.
Thank you for being part of the RawFoodTalk.com community! It’s been a wonderful ride! I’m looking forward to seeing what’s next for all of you and of course, you can keep up with my adventures through my blog, Facebook and twitter. I am continuing my certification trainings and there will be some exciting new classes, events and projects coming into fruition in the near future!
I was in the mood for something lighter this morning instead of my thick green raw food smoothie. I could smell the grapefruits on my counter and I remembered that I had some fresh burdock root so I combined the two for an amazingly refreshing smoothie.
3 Grapefruits peeled
4 small sticks of burdock root
Place all in a vitamix and blend well until frothy.
It made 2 large glasses so you can use 2 grapefruit and 2 burdock and you’d probably have enough for a normal glass.
My sister, Stacie, is here from Florida to help me with my April Raw Food Certification class that starts Friday. Its 5 days of non-stop set up for the class but she is finally over at the retreat house prepping food with 4 other amazing raw food helpers today. Its always an incredible experience meeting the people who come to the class. I think the furthest person coming to this one is Seoyull from Korea! Its always a life shifting experience for them and for me. I’m ready to be in the bubble of bliss that is created from each class! Ill be tweeting pictures throughout the weekend so make sure you follow me on twitter!
Stacie made these incredible plantains yesterday for us that are so easy to make and really unique. Just make sure you use really ripe plantains or they won’t taste good at all:
A couple of VERY RIPE plantains
Melted coconut oil
Pinch of sea salt
Slice the plantains into bit size pieces like you would a banana.Pour some melted coconut oil over the plantains. Use enough melted coconut oil to coat the plantains. Mix them around in the coconut oil and then sprinkle a large amount of cinnamon, curry and sea salt on them to coat them really well. They should look brownish-orange from the spices. Let sit and marinate for at least an hour. Enjoy!
Do you remember these?! I almost didn’t! With all the gourmet raw food floating around the internet and the popularity of raw foods now, I often crave the simplicity of my old, tried but true, basic raw food recipes like the ones in Living on Live Food. Give these a try and alter them to your liking. They are pretty simple and basic which I like because they can go with a variety of toppings or dips, etc…
Flax Seed Crackers
The basic cracker. I love these! They are simple, yet tasty and great for dipping or topping with avocado, tomato and onion. After you make these once, you can vary the amounts of garlic and ginger and lemon to suit your taste.
2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)
2 cloves garlic
1/2 lemon, juiced
2 Tablespoons Bragg liquid aminos or Nama Shoyu
1 Tablespoon fresh ginger
1. Place all ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter into a thin sheet about 1/8 inch thick (or less…I like to make these very thin: the ‘goopy’ substance from the flax seeds holds these crackers together even if they have holes).
3. Dehydrate at 105 degrees for 10-16 hours, depending on degree of crispness desired. Flip crackers and peel off Teflex sheet after 7-8 hours.
Note: When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole. This is suggested just to grind the other ingredients and to blend the flax seeds into the mixture.
I got back from Richmond Virginia yesterday morning. I was there to take a 4 day Phoenix Rising Yoga Therapy Training. I almost didn’t make it past Thursday night before I even started the class. I definitely went with the intention of processing some stuff about the last 2 years and all that’s happened and also to shift my perception on some issues that I’ve been dealing with, like a low level anxiety that seems to always be under the surface.
It’s been many years since I’ve actually been a student. It felt important for me to start doing that again as its something I used to do regularly. I had to put my ego aside and be fully present as just me. Well, I didn’t have to be, but I wanted to be, otherwise, what was the point of going. It took a day or so to just settle into that. It seemed the theme for me was to just BE. It was amazing how many times I went back and forth from hating the class, to loving it, to looking up early flights to come back sooner, to thinking about taking the next level of training.
I’ve been working on my spiritual growth for 25 + years now and its always an interesting process of peeling back the layers. Although I teach this stuff, it’s not so easy when it’s me having to do it. Depending on where I’m at and what’s coming up, it can also be challenging at times for sure. On the surface this training was very subtle. Having done years of intensive process work, I figured having someone put me into a yoga posture and ask “what’s happening now” would be a piece of cake. I thought it would be easy for me to explore my feelings around what was happening now for me. However, I didn’t think that this one little sentence, asked over and over again, along with lots of silence and absolutely no feedback or emotion from my partner would spur some major realizations for me. In fact, the lack of verbal communication from my partners that we were paired up with was actually irritating to me at first. Why wasn’t she at least giving me an “oh yes, I see” or a “wow, that’s interesting, what else is going on for you” or at the very least, a head tilt with a twinge of a smile reassuring me that she understood what I was saying. But I got nothing. Welcome to Phoenix Rising Yoga Therapy. The most irritating thing at the time was the “what’s happening now” line. I was just trying to ‘be’ with myself and my feelings. Some of what I realized was that I wasn’t really feeling much of “what was happening now”. I seemed to be numb to some deeper feelings and seemed to want to rush through many of the emotions, which, in the past, have always been easy for me to connect with.
I’m still not sure about all that has transpired in the last week. I’m letting it simmer for a few days. Small and large realizations are still bubbling up. There were many aspects of this trip that lent itself to some major growth for me this week. Although I’ve traveled alone since Dennis’s passing, it’s always been to see family or friends and I’ve stayed with other people. Being in a hotel alone, for days, for the first time since Dennis passed was an uncomfortable feeling since we used to travel together all the time. Other parts of this trip threw me out of my comfort zone in many ways.
A big realization I had came late in the day on the last day of class. I realized that I don’t like to be uncomfortable. At all. I know that doesn’t sound like a huge break-though. I mean, who likes to be uncomfortable? But for me, it was huge. I mean, I’ve spent years crying and processing out angers and fears and getting in touch with those emotions that aren’t fun to feel. Even now, I’m so quick to want to feel the depths of my feelings at all cost. I have no problem allowing the feelings of pain, hurt, sadness etc… to bubble up and be dealt with. But, I realized it’s to be able to ‘get it out’ quickly so I can be rid of it. I’ve always thought that was one of my stronger qualities, that I can feel deeply, see what it really is and move through it. But I touched a part of myself that also cannot, for any length of time, just SIT and BE with the feelings so that it may show me other things and lead me even deeper into the parts of myself that I may not want to know.
I came home feeling quite and introspective. I don’t feel like I need to talk as much as I usually do. Somehow I feel lighter but more grounded. I feel more connected again, and this is what I was needing. My morning meditations feel deeper and more real. I feel balanced and more peaceful. And amazingly, that low level anxiety seems to be gone.
So my time in Richmond, although a rollercoaster ride, seemed to be just what the doctor ordered Even through the resistance, doubts and mental gymnastics my mind was engaged in for most of those 4 days.
So for those of you following me on twitter and wondering why every other tweet was a love hate relationship with those 4 days, here is the longer explanation!
I also love coming home after any kind of traveling. It always makes me appreciate what I have and gives me a new perspective on my life. Something I desperately needed.
Oh and I almost forgot, the place I felt most at home all week, Ellwood Thompsons! Its like a mini whole foods. I spend my mornings getting juice and smoothies there and amazing salads for lunch. They had kale salad, raw broccoli salad, raw slaws and lots of raw snacks so it was my saving grace when I felt out of my comfort zone at times. I’m such a foodie that the health food store was so exciting for me, ha! I could have spend hours there.
I’m thinking of spending some of the summer in Vermont to take another Phoenix Rising Training….or do I just want to lay on the beach…. Hmmm, panic zone or comfort zone… I think I’ll have to let this settle for a day or two….
Raw Chocolate Bark
I have been making this constantly. Its so easy and its so unbelievably good!
Its a basic chocolate recipe with added hemp seeds, chia, dried fruit and nuts. You can add whatever you like to it. Mix and match and experiment with different fruits, nuts, almond butter, shredded coconut and superfoods. You can even add flavors like vanilla beans and essential oils like peppermint, orange, etc… The cinnamon batch I made was the best so far.
Just use about equal parts raw cacao powder and melted coconut oil. Mix together (I use a hand mixer) and add a good amount of sweetener to taste (agave, honey, coconut syrup…) Just keep tasting until it’s not bitter and it is to your liking. I also add a couple of T of melted cacao butter but its fine if you don’t have any. Mix this well until there are no lumps and it’s smooth. It will be a chocolate sauce consistency. Next, add in your additions. For the picture above I added:
Chopped dried figs
Chopped dried apricots
Chia seeds (I love these in chocolate. It makes it takes like a nestles crunch)
Crushed and whole walnuts
Lots of Cinnamon
A little Himalayan sea salt
Mix this all together by hand. Then spread it out onto a parchment paper lined cookie sheet and place in the freezer for an hour. It doesn’t take long for this to freeze. Don’t make this too thin but not so thick that you cant break into it when you bite it.
Spent the day with Leah yesterday, shopping at the Common Crow (amazing health food store in Gloucester, MA). She made us an incredible Caesar salad while we brainstormed about the new one day class. God do I miss her making food for me!!
Im so excited to be adding this day on to the training! You can read about it here rawteacher.com , if you haven’t read it in the bulk email already. There are only two spaces left in the April class!
Leah and I are planning some other crazy stuff so stay tuned…
And, Im going to be blogging a lot more… I know ive said this before but so many of you write asking what im up to and about differnt aspects of life. Not always the most thrilling, but I promise to be better at writing about my raw life and my adventures. Ive been tweeting like crazy so follow me there also. If your not familiar with twitter, its super easy to set up an account and follow my daily rants at https://twitter.com/AlissaCohen
Whether your looking for a career in Raw Food or just interested in learning more for yourself or loved ones, Alissa’s level 3, Living on Live Food Teacher Certification, will prepare you for your next step in your raw food journey.
Alissa has been eating and teaching the raw vegan lifestyle since 1986.
She has been living this lifestyle since then and she was one of the first to begin a Certification Program in this field.
Alissa has added a 4th day for the Level 3 Teacher Training! We are so excited to have Leah Dubois, Alissa’s chef from her restaurants, Grezzo, and co-author of Raw Food for Everyone, teaching a full day of advanced raw food prep on Monday attached to the level 3 Teacher Training. This 4th day of training with Leah will be included in the cost of the Level 3 Teacher Training! Please read below for more information about this day.
After taking Alissa’s level 3 Teacher Training, many of our students teach classes, open restaurants and wellness centers, cater, become personal chefs, write books, consult and make an abundant living doing what they love! Many students come to class just to learn how to take care of their families, friends and communities by sharing Alissa’s raw food philosophy.
Alissa Cohen’s Level 3 Certification courses are designed to open up a whole new world for you by giving you the knowledge and training to become a certified Living on Live Food Chef, Instructor and Teacher.
Both newcomers and experienced participants feel comfortable in Alissa’s class.
The program is designed to help you reach your personal and professional goals. After taking this course, you can venture into your own raw food business or you can join Alissa and be part of her team! You will be able to teach others how to become healthy and vibrant through individual one-on-one teachings or with groups by teaching Alissa’s Level One and Level Two classes.
Many people, after taking Alissa’s classes, choose to create their own raw food business without teaching Alissa’s Level One and Level Two classes. Some teach an occasional class and others teach many Level One and Level Two classes. It is totally up to you! Alissa offers these bonuses as a way to get people started on their raw food path without having to reinvent the wheel and for people who do not want to be out on their own but part of a bigger community.
The only way to become a level 3 Teacher is to be trained directly by Alissa in this 4 day class. In this 4 day Teacher Training, you will be certified as a Level 1 Chef, Level 2 Instructor and Level 3 Teacher. There is no prerequisite to this training as it is an intensive that will cover all three levels.
From the level 3 Certification Course, you will learn how to go raw and stay raw. You will also be able to teach others how to go raw and stay raw with ease! While creating optimal health through a fun, enjoyable, and realistic way! You will learn tools and techniques to motivate and inspire others along their path. You will not only be learning food preparation and nutrition, but also about the mental and emotional aspects of a raw food diet.
Spending 4 Days with Alissa in Gloucester, MA., you will also learn:
- The many aspects of what a Raw and Living Food Diet is.
- Simple and easy raw food preparation.
- How to prepare gourmet meals.
- How to garnish and prepare beautiful presentations.
- How to transform your favorite cooked food dishes into healthy raw food meals.
- How to stay motivated while eating a raw and living food diet.
- How to encourage and teach others.
- How to teach Level One and Level Two classes.
- How to teach from your heart and be a successful Living on Live Food teacher for individuals and groups
- Many different aspects of how to run various raw food business’
- Dealing with daily raw food living such as environment, friends and family, and traveling while raw.
- Sprouting and dehydrating techniques.
- Detoxing (emotionally and physically.)
- Juice Fasting
- Colon cleansing
- Liver and gallbladder cleanse
- Wheat grass and other nutritionally rich foods.
- Self massage, skin brushing, etc…
- Intestinal workouts and body stretching
- Netti pots
- Natural beauty and self care
- And much more!
- Many of these techniques will include a hands-on approach while learning. You will be given the opportunity to test techniques when appropriate such as a mini self-massage, netti pots, skin brushing, as we walk you through the steps.
Although you will have access to Alissa and be able to ask her questions throughout the entire training, there will also be a long question and answer period with Alissa. This is very often a favorite part of the trainings for many people. The knowledge gained in these sessions while talking with Alissa and sharing with the group often brings about an enormous understanding and awareness for the Raw Food Diet and lifestyle.
Leah Dubois will be the main teacher for Mondays class. You will be learning unique recipes and techniques from Grezzo.
You will learn the intricate details of how to prepare upscale, eclectic food that is cutting edge in the raw food world.
This is not your typical raw food class with standard recipes such as pizza, wraps and pies. You will instead be learning advanced culinary techniques that have been adapted for raw food preparation. You will learn how to make boursin style cheeses, pickled vegetables, how to baste, macerate and present dishes. You will learn how to create unique tastes and textures uncommon in raw foods such as aerating, setting, releasing and candying.
Not only will you be learning some of the unique recipes that we prepared at Grezzo, but more importantly, you will be learning the distinctive techniques that will allow you to create your own gourmet recipes.
Garnishing and finishing plates will also be covered as well as tips on recipe building, ingredient substitutions, finding unique products, adapting meals to different situations, etc…
Gourmet meals and a celebratory dinner included.
This is an extremely unique opportunity to study with Leah Dubois. A truly one of a kind experience!
(If you are not coming to the Level 3 training but would like to sign up for this one day training on the Monday following the Level 3, please call the office at 978-985-7217. We will have a very limited amount of spaces available for people interested in the one day only. Past Level 3 Teachers will receive a discount, please call the office for more information)
(At this time, the only dates we have available for this extra day of training with Leah is for the 3 Mondays following the level 3 training dates in 2013. We offered this day a few years ago when Alissa had the restaurant in Boston and it was such a huge success that we were turning people away just weeks after announcing it. We do not know if this extra day will be available after the 2013 teacher Trainings.)
Imagine … making money AND doing what you love, while helping people and spreading the word about raw food!
Many of Alissa’s teachers are deriving a very large income after receiving these certifications.
Being part of Alissa’s team means that you will be benefiting from Alissa’s knowledge and experience. Best of all, you will be part of her organization that will connect people to you through her online database and through your own Living on Live Food website that promotes your classes and raw food business through Alissa’s site. We will refer people directly to you when they call and email the office asking for teachers and classes. We also mail the certifications to your clients immediately following their classes with you so there is no paperwork for you to deal with and no inventory of certifications for you to worry about. You may also buy and retail Alissa’s books and DVDs at a 40% discount. Please call the office for more information at 1-978-985-7217.
Example of possible net income:
10 people in a Level 2 instructor class: $650.00 per person = $6500.00 -20% $5,200.00 (Minus food and basic supplies.)
$5,200.00 a class.
Additional benefits: As a teacher, you will be able to network with people in your area on Alissa’s interactive site. You will also have access to the private forum where you will find useful information in order to better assist your clients. You can discuss all things raw; teaching techniques, client and group practices, swap recipes, share practical tips and so much more. This support board is an incredible tool for keeping in touch with others on this path, finding immediate answers to your questions and continuing with your knowledge of the raw food lifestyle.
The price for this training is $2400.00.
Please call the office to register today at 1-978-985-7217 and to find out more information.
After registering we will send you an information packet with directions, local hotels and other information.
Alissa’s Classes fill VERY quickly (usually a month or more in advance) and there is limited space in this class. Please read testimonials here and watch video testimonials to see what people are saying about the level 3 training