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Posts Tagged ‘raw food classes’

Marinated Raw Plantains

Thursday, April 11th, 2013

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

cinnamon

curry

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!

Basic Flax Cracker Recipe

Tuesday, April 2nd, 2013

 

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.

 

Phoenix Rising Yoga Therapy

Wednesday, March 27th, 2013

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….

Chocolate Bark

Wednesday, March 20th, 2013

 

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

Hemp seeds

Chia seeds (I love these in chocolate. It makes it takes like a nestles crunch)

Goji berries

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.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tweeting and blogging again…

Tuesday, March 19th, 2013

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

 

 

4th day of Advanced Raw Prep with Leah Dubois added to Alissa’s Level 3 Raw Food Teacher Training!

Tuesday, February 26th, 2013

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.

(you can view video testimonials here from Alissa’s students!)

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    

Raw Pancakes!

Wednesday, January 23rd, 2013

Last week I met Leah, my chef that worked for me at Grezzo, for dinner in the North End of Boston. It was all very nostalgic as we were reminiscing about Grezzo and all of the memories of the people that used to come in and the great times we had there. And of course we talked about the food! So the next day I was inspired to make the pancake recipe that’s in our book. There are so many incredible recipes in Raw Food for Everyone but this one is so easy and there’s no planning ahead. You may want to make a double batch though as they are hard to resist!

     

Morning, Noon, and Night Pancakes 

When you want pancakes for breakfast or dinner, try these. These pancakes are the real deal. They have a maple-pecan flavor and the fluffy texture of real pancakes.  Since they’re dehydrated ahead of time, keep some on hand for a quick breakfast or dinner.

 Makes 10 pancakes

2 cups pecans, soaked for 4 hours

2 cups pine nuts 

2 ripe bananas

1 cup agave nectar

Seeds from 2 vanilla beans

1 teaspoon sea salt

2 cups blueberries, muddled

1.  Put the soaked pecans and any remaining soaking liquid, pine nuts, bananas, agave, vanilla, salt, and ½ cup water in a Vita-Mix. Blend until smooth. Using a spatula, fold in the muddled blueberries.

2.  With a ladle, drop ½ -cup measures of the batter onto Teflex-line dehydrator racks, leaving at least ½ inch between the pancakes.  They should be thick like pancakes, about ½ inch thick, not thin like crêpes. Dehydrate for 8 hours.  Flip the pancakes onto clean Teflex sheets and dehydrate for 8 more hours.

3. Cover and refrigerate up to 3 days.

 

New Raw Food Teacher Training Classes with Alissa

Wednesday, March 21st, 2012

“I’m excited to announce the new dates for the Level 3 Living on Live Food Teacher Certifications.

They are:

September 28th-30th

Or

October 19th-21st

The last two were so magical and healing not just for the people who came to the training, but for me as well.

I’m also excited to be teaching these certifications in Gloucester, MA now. We are 45 minutes North of Boston International Airport and there are amazing places to stay and visit while in the area. This 3 day intensive is being held in a gorgeous house wihtin walking distance to one of Gloucesters most beautiful beaches. It is easily accessible from car or public transportation. It is a light, airy, peaceful, open space with lots of room inside and out.

      

We already have 8 people signed up for September and 2 for October before we have even announced it through email, so these will fill quickly for sure now that we have just sent out a bulk email. There are so many of you I would love to meet. Hopefully we will get the opportunity to spend a weekend together. It’s an amazing journey and includes so much more than just food.”

———————————-

Come study with one of the foremost authorities on healthy living. Alissa has been a raw foodist for 25 years, was one of the first people to begin a certification for raw food teachers and has written 2 books on the subject. She is also a skilled energy healer, herbalist, mind body therapist, and yoga and dance teacher.

For detailed information on the intensive level 3Teacher Certification weekends (which include levels 1, 2, 3 and the Weekend to Awaken True Health) please visit rawteacher.com.

You can also call the office for more information and to register at 978-985-7217 or 888-900-2529. We will send you hotel information after registering. We will also help you find rides and roommates if needed along with details about the area.

 

Kelly Cooks her way through Raw Food for Everyone!

Monday, March 19th, 2012

Post from Kelly Marra:

Last year, I made a New Year’s resolution that I thought wouldn’t stick because most people’s don’t. I was salivating over Alissa Cohen’s new book, Raw Food For Everyone. I’d been to Grezzo, I knew how good the food was, and I knew how good the recipes would be from Alissa’s new book.

One night while Rob, my husband, was out at his martial arts class I finally got around to watching Julie & Julia. I’d read the book a few years before and wanted to see the movie but I hate dragging Rob to the movies to see a chick flick.

I watched the movie with Raw Food for Everyone open on the table in front of me and I figured out how I could teach myself amazing raw food cooking tricks and save thousands of dollars by teaching myself. I’d just cook my way through every single recipe in Raw Food For Everyone, and like Julie, I’d do it in a year. I convinced myself that it would be easy. I would only have to make 300 recipes while Julie had over 500 to make. Easy enough, right?

The more I thought about it, the better the idea seemed and I started coming up with all sorts of reasons to follow this through to the end. One of my other big reasons is that I am a cookbook collector. I’ve got so many raw food cookbooks and yet I only ever make a handful of recipes from each book. What was the point of having all of those books around if I only made one or two recipes from each book? I needed to expand my horizons, try some new foods, and really get to know a cookbook for once.

I officially started Dec 1st and didn’t tell anyone about my plan. I like to start New Year’s resolutions early so that if they don’t stick by the end of December I can still come up with a good resolution just in time for the New Year. I didn’t put too much effort into that first month; I think I only made about 20 recipes. 20 x 12 = 240. If I stuck to 20 new recipes a month I’d fall way short of the 300 I was hoping to make in a year.

It took me 11 months to cook my way through all 300 of Alissa’s recipes in Raw Food For Everyone. With each new recipe I was learning something new. Alissa’s book is a great go-to book for easy gourmet dishes. Some recipes may seem daunting at first, but with just a little planning it’s simple to have a gourmet raw food meal every night.

I’d spend every Sunday morning with a pad of paper in one hand and Raw Food For Everyone in the other. It became my ritual to make my grocery list and menu and then to go grocery shopping. I’d start soaking nuts and seeds before leaving for the market so they’d be ready to go by the time I was. I’d spend Sunday afternoon in the kitchen, making as much as I could for the week ahead. From sauces to soups, crackers, cakes, cookies and ice cream, there’s a recipe for nearly everything you could possibly want to make in Alissa’s new book.

I feel like I’ve grown in my understanding of raw food preparation and techniques by cooking my way through Alissa’s book. I understand the principles behind what makes her food so great, fresh ingredients, amazing spices, some creativity and lots of love.

To me, raw and living foods are inspirational. Before I embarked on this crazy year-long project I’d often get into ruts where I wouldn’t know what to make. But thanks to Alissa’s book, I’m never at a loss now; it only takes flipping through the pages to come across a recipe that I truly loved or looking at the tantalizing photos I took of nearly every recipe from her book.

There is no other book that I would recommend more for delicious recipes than Alissa Cohen’s Raw Food For Everyone (other than her first book, Living on Live Food!). It’s the crown jewel of my raw food cookbook collection.

Alissa's Italian Bread Wrap

 

Alissa’s Fettucini Alfredo

Alissa's French Onion Cheese

Kelly  (I’m also a Living on Live Food Teacher, Certified by Alissa)
www.RawLifeCoaching.com
Twitter: @RawKelly

The last Alissa Cohen Teacher Trainings

Monday, September 26th, 2011

When I sent out the last bulk email announcing that this would be my last 2 classes for the Alissa Cohen Living on Live Food Teacher Training, I got lots of calls and emails asking if this was REALLY the last 2 classes.

Yes, It is. 2 years ago I began saying that I was done teaching these classes and moving on to other things. Ive been teaching these for 7 years now! My new book, Raw Food for Everyone was coming out and so many other things were calling my attention. But, as people continued to write and call about the classes and the demand was still so high for Alissa Cohen teachers, I decided to teach a few more over the last couple of years.

I love teaching these classes. The people that come to train with me are so amazing. I’ve met some wonderful people over the years who have become close friends. The trainings are intimate and in my home and after 35 + hours together, the whole class, including me, always has a life changing experience. The teachings are all about the food, and then not about the food. You will learn all about raw food prep and how to actually DO this diet in a real-life practical way, with a lot of tips, techniques, simple and easy recipes and more gourmet recipes from my restaurants. So if you’re just coming to be immersed in the raw food diet, you will be blown away…But, I also have a very practical way of teaching people how to really go out and teach raw food to others and how to make a living doing it. You can leave the class and set up your own business or you can use the business model that I have set up for you. You can have an Alissa Cohen web site and we promote you on the teacher locater page. We have people calling the office daily for teachers in their area so we need more Alissa Cohen Teachers!

But yes, these are the last two classes I’ll be teaching. And Yes, the only way to be certified for level 3 is to take the training directly from me.  October 21st-23rd and November 4th-6th. The November class is filling very quickly, the October one still has a lot of spaces (which is unusual because they normally  are filled a month before!)

Will I ever teach these again? I don’t know… I never say never. Will I be teaching these within the next few years? Definitely not.

The paperback version of my book Raw Food for Everyone will be coming out in October along with a huge radio tour that my publishers have me on. The whole next year is booked already and I’m changing things up.

However, the teacher classes will always be close to my heart and my staff and I will still be working closely with all of my teachers. This will be an even bigger part of my business.  the students who have trained directly with me and the people that they have trained, will be even busier because people will have to get trained by them, not me.  Most of you have seen the rawteacher.com site and the teacher locator page which gets loads of hits every day. I will also be promoting my teachers in many other ways, while on tour with my book and other ventures. So, if you’d like to be a part of this huge network of raw food teachers, sign up now! It always happens that after the class we get so many calls with people asking for more dates.  So, I know I have “cried wolf” before, but really really really, these are the last 2 Raw Food Teacher Classes!

Hope to see you in class!

To register please call 978-985-7217

Xo Alissa