Russell James - Raw Food - Raw Food Diet
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2

Oct

2010

Homestudy Online – What Would You Like To Learn?

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[Update: since I wrote this post I have produced homestudy programs on DVD that can be found by clicking here.]

In my last post I asked if you’d like me to do an online version of my homestudy course, and I got an overwhelming response…over 140 comments and still going!

The general theme of the comments was that you really would like me to offer this, so I am going to.

I also got some really great ideas on some of those comments as to what extra you’d like to see in that online version of my DVD course.

I’d really like more of those ideas…

So in the comments below please leave me some more suggestions as to what you’d would like me to include in this course.

The course is essentially going to be an online version of what’s in the DVDs, but the beauty of online is that I can add extra videos as we go – both for the online members, and the buyers of the DVDs to access too.

So I’m open to helping you in any way I can as far as extra information is concerned.

Please go ahead and leave me some ideas/requests/wishlists below and I’ll see what I can do.




Newer Comments →
  • Melanieprocter

    I would like to learn as much as possible about plating food. I also would like to learn how to create textures with ingredients such as Irish Moss and lethicin (spelling?) What's the difference? For example, your cheese for a Caprese salad requires Irish Moss. If we don't have that, what can we use? What are various cultures we can use for cheese? Also, please hurry. I am ready to start tomorrow! Ha! Ha!

  • John

    Hi Russell,

    I would like to learn more about food combining and how to make my own recipes. I am ok doing your recipes etc, but if I make up recipes of my own they don’t always taste good or I make a mess of it by putting something in that spoils it…

    John.

  • yueqing

    Hey…Here, we dun really use dehydrators; so do really include recipes that dun need dehydrators or many other kitchen equipments ^^ Thanks a million!!

  • J Nairn

    please include an ice cream recipe that does not go rock hard after being in the freezer.

  • Hazel Radford

    Hi Russell, I would love the recipes to have notes on how to store and how long they will keep. Many thanks.

  • Guiny

    Hi Russel, That will be fantastic. I have the DVD set and am loving it. So it would be really great to be able to chat about it and see and changes or updates/ extra's that you decide to add. What a great idea :0)
    Thanks so much for all the heart that you put into your work

  • Nancristo

    Hi Russel…I would love to learn about low glycemic foods that taste good for people healing or those with diabetes and people who are looking to reduce weight, even caloric content would be nice to know. Thank you!

  • Lindadb1973

    I would like to have a course on “CHOCOLATE”

  • Wilhelmina

    Good Morning James,

    I don't have your course yet so I don't know if its on there already. What I feel I still need to learn is The basis of recipes.Like a basic sause Majonaise, Sour cream, etc. things that are easy to change with differend spices in to other flavours.

    Cheese sauce

    Majonaise

    soup creamy/ simple/light

    what to do with almond pulp

    cookie dough basic

    bread basic

    creakers

    pate

    pretty much what you learn in chef school but then a raw version of it.

    Thanks so much,

    ps. the added dvd's you willmake in the future will we have to pay extra for those every time or is it more like a membership. We buy the course and as a true bonus we will receive updated course information and technieks.

    One thing that has held me back from buying is that there always seem new things extra added to it and new updates. I feel that if I had waited it would have been included with the new version. If we receive them free every time after we bought the course once. I would never feel “If I had only waited , now it better then when I bought it.” I would not hassitate to buy it right away.

    Wilhelmina Wilson

  • Nshepardson

    Sprouting and green juices: how does a raw foodie with a very small kitchen organize their time and resources to include these important sources of nutrients in their diet? And, what yummy recipes can you show us that would incorporate more of these items into our daily menus?

    I loved the comment about low glycemic recipes, how about some more really yummy low sugar and low fruit recipes? And of course, cultured veggies, if anyone can create great tasting recipes with these food items I know you can! ;)

  • martha

    I would like to know more about getting into the business of preparing food for my community. We're a fledgling raw food community here and lots of people want what I prepare. I would like to accommodate these folks but I get overwhelmed when trying to decide what I should do first.

  • Ros

    What I'd really like to see is a step by step guide, (including timings) for how to create a delicious gourmet style raw food dinner for non raw people, or those new to raw food. I've been a bit overwhlemed by creating a meal with many different parts such as tacos with guacamole, salsa, salad, raw cheese, raw refried beans etc, as it seems like too many components! I'd love to see a video and text that can talk me through a 3 course raw dinner for friends :-) Thanks! (love your recipes by the way) x

  • Ros

    Also, how to create gourmet style chocolates to present at the end of the dinner party!

  • dazey-jane

    There are so many books available that cover gourmet raw recipes and desserts, but i'd really like help with the day to day eating of being raw – breakfast, lunch and dinner options that are tasty and easy to put together. Recipes that allow you to eat this way, and then get on with the rest of your day (hopefully with all the extra energy :)

    Also, if you can come up with something to do with silverbeet, i'd appreciate it. Not so much Kale in Australian supermarkets (also at fruit & vege markets), but it seems silverbeet is everywhere!

    thanx :)

  • James11514

    i need online cause im in new york :)

  • Vegetablediaries

    i just purchased a dehydrator and would love to learn how to make the most of it. and simple but delicious dessert recipes, too.

  • Jerrilynne

    I like recipes that are very easy to prepare, and that have simplicity in the number of ingredients and steps. I would also love it if recipes were scaled down to serve one or two servings (I can always double or triple it if I have company). Most of the recipes I have found are for a large number of servings. It's harder to try to scale back the ingredients to serve just one.

  • Isabella Sofia

    Yes I do agree with you dazey-jane, and also som menu planning, would be lovely.

    Thank you!

  • Ladycraft

    Creating raw condiments would be nice, but I would love more make ahead, easy, & portable-type meal ideas that would make great lunch-time fare at the office. Looking good and tasting good would be a plus, 'cause it might intice my non-raw office coworkers into trying the cuisine.

  • Dandsfarms16

    Setting up your home kitchen and having it work in harmony on a daily basis with sprouting, dehydrating, fermenting, and juicing. Foods to pack and go would be a big plus. A dehydrated bread that actually tastes good. What to do with the pulp after juicing. I am extremely interested in fermented foods …different combinations, how it should look, taste and smell and recipes using them in other ways besides a condiment. I'm curious about water kefir and kombucha, what's the least amount of sweetner you can put into either of them, different flavors, how long does it last, what does it taste like, what can go wrong, can you consume too much, is it kid friendly where does it fall on the glycemic index? Recipes that non-raw foodies will love. I would also like to know the calories, percentage of fat and glycemic value of each recipe. I want more main meal recipes rather than desserts.

  • Ter

    “CHEEZ” recipes…..specifically dehydrated, slices. I have heard that some folks are making this, but so far have not found a recipe. I would love to able to mix up a batch of something that I could simply pour onto a dehydrator sheet and dehydrate it to the texture I want…..chewy texture, like a slice of cheese; crisp texture, like a cheese cracker. I've come close, but could definitely use some help. : ) Thanks for all you do and share!!!

  • Marsha

    1.I'd like lots more ideas using eggplant. 2 I need more ideas how to use: coconut butter, coconut creme (also, when they are past their user date, can I still use them…if the coconut butter is 'dry' and 'flaky' what can I do make it more useable, since its past use date). 3 If I'm making granola, or a smoothie, or whatever…how do I know if it's worthy to add superfoods, i.e.: maca, lucuma, yacon syrup, pomegranate molasses (and the product list goes on) 4 If I see a vegan recipe using tofu..what do exchange the tofu with? 5.I often try to change a recipe into a raw recipe, so the more info the better on this subject.6 I create a lot of almond pulp making almond milk. Do I have to throw some away…it keeps piling up in my freezer….

  • Shanaya

    I would love to have some good bread, pizza and chip recipes.

    Love,

    Shanaya Nalina

  • Dhf149

    Hi! Thanks for all you are doing, it is wonderful. I would love to see you teach us BASIC recipes for everyday living. Recipes that have nothing to do with entertaining but are focused on wholesome raw breakfast, lunch and dinner. While it is fun to do “fancy” stuff for friends and loved ones it is way more important to be able to stick to the plan by having basic raw salads, soups, smoothies, etc. in the routine for each day. Thanks again. You are the best!

  • apple25

    Would like a system/matrix on how to plan weekly menus

  • Vic

    I would like to see the Chef´s touch on elixirs.

  • Vegn

    Hi Russell,

    I hesitated buying your Home Study course because it is expensive for someone like me who is on a fixed income (disability) and who has no desire to become a raw food chef. Though I'd love the idea of learning the basics well enough to be able to come up with my own recipes and/or be able to put things together based on what I have on hand that doesn't necessarily go into recipes available to me and will taste good. I don't need gourmet recipes as much as basics and raw food conversions of formerly cooked and uncomplicated raw foods, like mac'n'cheese, lasagna, bean soups,

    I like someone's suggestion about how to organize a small raw food kitchen, with little counter space and storage (and what storage space already exists is full). I am struggling with space for culturing water kefir and raw cheeses and for sprouting (without risk of cross contamination of the microorganisms) and for cutting and laying out ingredients and appliance like food processor and juicer and Vitamix (for someone who cannot safely do much (if any) lifting and moving of heavy appliances. (Luckily, I have a small table near an outlet, just off of the kitchen that is now dedicated to the Excalibur dehydrator).

    I'd like to know what you (and maybe other raw food cooks) consider to be a basic stocked raw food pantry.

    I would like scaled or scaled down recipes for 1 or 2 people.. I am the only vegan among friends and family, and therefore, the only one going raw, and have not successfully gotten anyone on board with me even a little (though I have gotten some to go more organic and sustainable). Other needs: what needs to be consumed immediately and what will last how long (and under what conditions) nutritional info, storage (including in/with what and how long), at least estimated timings on dehydrating, quick or overnight savory breakfast ideas, how to make hard veggies (that are more usually cooked) more edible (palatable and softer) – like Brussels sprouts (my favorite but too tough raw) beets, sweet potatoes, potatoes, winter squashes, celery root, eggplant, garbanzo/chickpeas (my favorite beans).

    BTW, made the macadamia cottage cheese, which is really more like ricotta to me, and I like it very much. It tastes good atop sliced tomatoes (topped with a bit of basil chiffonade) on top of medallions of zucchini and cucumber.

  • kai

    Hi Russell,

    I would love the course to teach us the basics, how to make the staple foods with which to create new recipes. I must admit I'm going crazy looking for recipes to replace “bread, cheese and meat”, as I feel I crave some salty “protein”like food and something hearty., not only salad and smoothies. Most recipes seem to be sweet and apart from that it's mostly “nuts, zuchini and avocado”, basically….But I admit I've only JUST started and haven't had much time to try out that many recipes. Also, I'd love to learn to “cook” without dehidrator, as not everyone can afford to buy one… or always offer alternatives. The same with many of the fancy ingredients. I'm writing from a part of Spain where they don't even sell organic vegetables in the supermarket, (nor in the health shops!) so getting irish moss, agave, maca, coconut oil (more expensive than iChanel N5!) and even kale is impossible… so, It would be nice to get as much advice as possible on replacements…

    In short: the bases we need to create the recipes ourselves and with a minimum of fancy equipment. Weekly menus would of course be SUPER and content of vitamins, minerals etc. even more perfect!

  • Marsha

    I also experience limitations with cauliflower and yellow squash; except for spaghetti, zucchini is also in the group. I'd love more ideas here.

    Also, there are never enough ice cream variations….how to make all the various flavors out there; jamocha almond fudge, pralines and cream, pfenuche, you name it…how do you make it! :) Only Russell know!!!!! :) you are the best

  • Parc5466

    I would love to see an online course that teaches the basics of what raw food meals are with step by step instructions for meal preparation. Many of the beginner raw food recipes assumes that the reader knows what raw food ingredients like wheat berries, buckwheat, nama shoyu, nutritional yeast, or dulse flakes are; much less what they look like, where to find them in the grocery store or what they are used for.

    It would be nice for raw food recipes to actually focus on how to prepare basic daily meals for breakfast, lunch, dinner, snacks and dessert that can actually be made and eaten the same day.

    Focus on green juices and salads with simple dressings that can be varied so that it can be eaten 4 or 5 times a week without being boring. Also too, I would love to see raw desserts that can be made daily using whole fresh fruits in simple ways like fruit salads or parfaits and leave the cakes and pies for special occassions or weekend treats. Most raw desserts are made of nuts which I am highly allergic to. It would be nice to have alternative ways of making recipes nut free rather than leaving it to the beginner to figure out how to get the same tasty crust or filling or dressing without nuts.

    Most importantly, for especially for these basic recipes, I think food presentation is also critical. I would love to see green juices, salads, and fruits presented as artistically and as creatively as the gourmet recipes in most raw food books. As a working wife and mother of two kids, it is very difficult constantly coming up with creative ways of incorporating raw foods into our current SAD diet without worrying about picky eaters and nut allergies.

    Thanks for asking.

    CP

  • Kim

    I too would like every day basic recipes such as salads, soups, smoothies, breads, & crackers. Thanks Russell!

  • Jean

    I WOULD LIKE SOME LOW FAT RAW VEGAN RECIPES PLEASE……I KNOW ITS A CHALLANGE

  • Pavlina

    Hi Russell!
    I am very new in raw food eating (3 days!). I do not intend to buy a dehydrator as I don’t know yet for how long I will be following this diet. I am interested in a low sugar diet and a weakly meal plan with easy to prepare meals. I also need directions on how to grow sprouts in my kitchen. Thank you very much for all the information and the support.

  • Claire Carradice

    Hi there, I would like to learn how to make simple raw recipes that dont require using expensive equipment which I cant afford.

  • Hpj15

    I would like to have more every day recipes with little or no nuts, low fat and low glycemic. There are lots of recipebooks about the raw gourmet, but finding healthy every day recipes is hard. And that's what we need!
    Also I would like to have more ideas for using and recipes with Irish Moss.

  • Nans

    Russell, your gourmet recipes are fantastic tasting!!! However, as a working person, only 2 people in the household, of which one is not raw, recipes that cater for 1 or 2 would be great. A list of substitutes would be a great help, e.g. I live in South Africa, and I have not yet found Irish Moss; so, what to do? Your idea of an online course is great. I would like to know however, I have the DVD set, the updates that you are proposing would that be available for existing DVD set-owners free of charge? Keep up the good work, you are helping a lot of people changing their lives with great tasting raw food!

  • helenhb

    Russell, I just want to say Thank You for what you are doing for raw food,for keeping it so so tasty and for making it manageable for a tired person to do when they get home at night.You give amazing easy to make free recipes, using simple ingredients; and non-dehydrated recipes (my dehydrator is in storage). Now, you are offering your course at a more manageable price. This is perfect. You help make lives better. I appreciate you for this. Thank you just doesn't do it.

  • BBQ

    I would like basic recipes for lunch and dinner – ones using less nuts and ones without a ton of ingredients. Also, I would love a bread recipe that tastes good. Ones that I have tried to make are too heavy or have too many onions in them.

    Thank you!

  • Jeannette

    Yeah Russell! I would love to have information about how long things last! Useful for people who need to plan ahead. What things you can make ahead of time..and others right before you are about to serve. I'd love to see lil tricks…and have the opportunity to ask questions. Storage ideas too. Tx a million.

  • Ddskintherapy

    Food that can easily go to work and be prepared in advance! Thanks for excellent education.

  • RoseMary

    Hello Russell,

    I have three interests and I see the possibility of three courses actually. Alot of folks have written about wanting to learn the basics for home, which I would also love: culturally-diverse entrees, breads, cheeses, desserts, salads, smoothies, equipment(what and how to use), introduction to raw food ingredients, and menu planning, all through watching you, seeing the equipment and seeing the food you are using–in other words, visual, etc. I would also love a chef training so I could begin serving things in my tea room–which would incude entrees, wraps, breads, sandwich fillings, salads, desserts, crackers, etc. but it would also focus on a different kinds of presentation and skill level, servings for larger groups, etc.. I would also be interested in a chef certification. The third area of interest is to be able to teach classes in my local area, and continue being connected to you as the main teacher. So this course could provide teaching materials, etc. My interest is not just for my own home, it is to take it out into the local community and some of the nonprofit work I do volunteering where there is poverty….I would like some interesting ways to improvise and teach. So those are my thoughts…Basic, Chef and Teaching.

  • Nui

    Hi, Thanks for asking! It would be great to have some recipes for raw food-to-go. I travel a lot and love to have something to take along for few days, e.g. hiking, camping. A list of substitution of many of the stuff you use would be great, and even better with explanation, for example, why “tamari” or “shoyu”, why not other kinds of soya sauce on the market, etc.

  • Christa

    Hi Russell,

    I would like to know what herbs we can use in preparing recipes. The flavors are so different compared to the past, when I cooked my meals. So can you learn us more about the flavors of herbs in the raw food cuisine?

    The raw food cuisine use Chia seed and flaxseed to bind. I do not like the taste of flaxseed and Chia seed does not feel good. Is there another way to bind food?

    I love pancakes. Is there a substitute in the raw food world? Something that taste like real pancakes?

    There are so much substitutes for bread in the raw food cuisine. But no one tastes really like bread. I like the flavor of wheat. Do you know a raw food bread that tastes really good?

    O, and I like the Belgian fries. Is there a way to make something that tastes like these delicious fries?

    Thanks !

  • Leonie Hildreth

    I enjoyed my new big book,and the DVD's.But I too have ordered the e-books,but did unfotunately not save them, since the computering is still new to me.

    Please ,may I ask you to send them again to me.I now know what to do to keep them safe.Thanks.

    Also I can learn a lot from your Videos.It is great to see 'hands on' what to do.I tried the Datepaste,and will try the Kefir next.

    Regards also from Chef Olive,My Orlando teacher of Raw Food.

  • Leonie Hildreth

    I am eager to show my 6 year old grandson the 'Majic' of raw food in the kitchen,How exiting to put brown Almonds in the blender,add filtered water,and bingo …white nutmilk is created. Green Avocados, and a few other ingredients….and bingo.. chocolate pudding !!.How exiting it will be to see a young child's eyes! ..And plain seeds will get little' tails to come alive.Joshua also has a sister too young yet to join him in Omi's kitchen.

  • newrawfoodie

    Read thru a lot of the comments and find myself concurring with most. Would also love to see more ice cream recipes (how do you use the homogenizing plate in juicer to get rid of ice crystals that form). Would love to see more “lighter” desserts as well using irish moss and coconut meat. Puddings seem lighter, less dense without a “nut base” or even an avocado base. Have the DVD series and trying nut cheese for the first time (thank you!!). Now we just need a good “bread” recipe, as the one comment said. I am also on the go and would love to have a game plan for preparing things on the weekend to take with me to work or to eat during the week….the “everyday stuff”. Don't mind salads, I could eat a greek salad of cucumbers, tomatoes and red onions every night. Oh! how about salad dressings, something that I could use to replace the taste of a good balsamic vinegar – I don't think it's raw – is it? :( Either way, thank you for your contribution to the world Russell. Takes real committment and passion to do what you are doing and take it to the next level.

  • Aprince

    This is awesome. I have been trying to find a way to learn more about raw food and how to prepare it. I totally believe in it after staying at a raw food retreat in San Diego area a few years back. I couldn't believe the results. Then I left and was lost as to making it a regular diet in my life.

  • RoseMary

    Hello Russell, How is it going? Do you have enough feedback? Do you need more? Do you have any more questions for us? Looking forward to hearing about any updates and what you have decided upon. Thanks a lot.

  • RoseMary

    P.S. Let me know if there is anything I can do to help you out. Thanks again.

  • Moraelsa

    I would kill to get some practical and concrete information about how to introduce raw food to Autistic children or just children in general. My son is 5, Autistic and a very picky eater. He cannot stand anything green and that breaks my heart. He only wants to eat what's not good for him. The only thing that I have been able to introduce in his diet is fresh strawberries.
    My daughter on the other side is a typically developing child and she loves fruit smoothies, fresh fruit etc. But she's negative about greens. If I blend them in her fruit smoothies she won't drink them. I have explored the whole raw food world: raw chefs, raw blogs, raw web-sites, I have purchased lots of books (15 so far) on raw food (that's the way I eat). But the area of how to feed children on this diet is poor. There isn't deep teachings/books in this area. And the ones available are so superficial, they don't really help. I just wanted to suggest this to you in case you're interested in exploring that world: HOW TO REALLY GET CHILDREN TO LOVE RAW FOOD.
    Thank you so much for considering this idea.
    :)

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