From Issue 12 of News From The kitchen

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I used to worry about what I was going to eat on Christmas day. I really wanted to be raw but I was worried about what people around the table might think, and also about wanting to have more than just a salad, no matter how much I enjoyed them normally.

I even toyed with the idea that, “well, it is Christmas, maybe I’ll just have a cooked Christmas dinner this year, after all it’s only once a year.” But somehow I knew that nut roast wasn’t really what I wanted. I wanted to do Christmas ‘raw style’.

So I came up with….

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I used to worry about what I was going to eat on Christmas day. I really wanted to be raw but I was worried about what people around the table might think, and also about wanting to have more than just a salad, no matter how much I enjoyed them normally.

I even toyed with the idea that, “well, it is Christmas, maybe I’ll just have a cooked Christmas dinner this year, after all it’s only once a year.” But somehow I knew that nut roast wasn’t really what I wanted. I wanted to do Christmas ‘raw style’.

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From Issue 11 of News From The kitchen

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I currently have 6 people booked for this weekend’s class, but there’s still room for 2 more, and I’d love to have you along.

Come along and let me show you how to save time making your raw food, how to make food you’ll love to eat, loads of tips and tricks, and how REALLY be your own raw food chef!

Click here for more details.

Can’t make this class? No problem, I also have a 1 day class in a couple of weeks, check it out here.

I had the great pleasure and fortune to spend this weekend in the company of Topher Morrison. He briefly mentioned a new film he’s in Called The Compass which, by all accounts, looks like it’s going to be bigger than The Secret. I do also believe it’s going to be a little more pragmatic and focussed on action than The Secret, which I believe is why that movie is getting such bad press.

I don’t think there’s going to be any chance you’ll miss the release of it as I’m sure it’ll be all over the place, but you may want to sign-up for the notification list just in case.

Here’s a short snippet to whet your appetite…

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The Cuisinart food processor is by far the best home food processor I’ve ever used – they have a powerful commercial-grade motor, are very sturdily built, have a large capacity and they look great. I don’t know how much longer these are going to be around for, but if you’re in the UK and you’re in the market for a new food processor I suggest you check out the Duck Egg Blue version that Paysan are selling for £124.98 with free delivery – usually selling for around the £249 mark.

If you’ve already got one of these, maybe you could leave a review via the comments box below. I’d also like to point out that this is not an affiliate link and I’m making no money from recommending them, I just really like the product and think you will too.

This weekend’s class (there’s still time book):

How To be Your Own Raw Food Chef…And Still Have Time To Eat!

Here’s something I hear a lot…

“If I could make food like you, I could stay raw all the time, no problem!”

Or…

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