And the best part is you won’t have to scour Google or Youtube for hours on end anymore to find GREAT Raw Food Recipes...
Weekday Raw is a self-study online course that shows you how to make quick, easy, delicious and affordable raw food for yourself and your family in less than 30 minutes a day.
I’ve always said it.
But even though it sounds simple, you need inspiration and encouragement to get there.
Don’t ever doubt the power of such a small number of recipes to change your life.
Of course, once you have your 5 to 10 down and you’re feeling like you’ve made progress, then anything else becomes the ‘icing on the (raw) cake’.
So with Weekday Raw, once you’ve got those 5 to 10 recipes under your belt, you’ll naturally find yourself adding to your repertoire, whilst all the time building the confidence to play around with the recipes and come up with your own variations.
We kept on hearing from people that wanted something they can throw together in 20 - 30 minutes for a healthy lunch or light dinner during the week after work.
We also heard from people that really wanted to improve their health and add variety to their diet.
That means you’ll be making these delicious raw food meals perfectly first time, without wasting time or ingredients.
Even if you’ve been cooking and creating recipes since you were a child, when it comes to raw food, you can still feel completely overwhelmed, because for most people it’s a completely different way of doing things.
If difficult to get everything you need from a book, or by just searching Google or YouTube for this stuff.
Weekday Raw breaks things down into simple steps you can follow.
You’ll be able to get yours and your family’s health back on track.
You’ll be able to create a way of eating that will have dramatic improvements on your energy levels.
You’ll be able to inspire and create positive change in those around you.
You’ll feel a real sense of accomplishment after completing the lessons.
You’ll be able to put together a workflow for your own kitchen and lifestyle, so that you don’t have to be in the kitchen all the time, just to be healthy.
Soak up everything in a few weeks, or take your time. Most students like to take 4 months to complete the course, doing a little at a time.
All lessons are in HD video, because you learn best by being shown exactly what to do step-by-step. Each lesson also has a downloadable recipe sheet (PDF).
Coming soon: Mark lessons off as you progress and earn badges for achieving your milestones.
Coming soon: Quizzes that will deepen your learning and be a fun way to make sure you get the key points of each section. You’ll also receive a certificate of completion when you’re successful with the quizzes.
Coming soon: Display badges and certificates of completion.
Doing this stuff is no fun alone. That’s why you’ll be able to ask us questions in each lesson.
Coming soon: Facebook-style Groups within the Academy, so you can learn from your fellow course participants (we currently have 1828 students for Weekday Raw).
All lessons work on your computer, tablet and phone. That way you can learn wherever suits you best. You can even take the lessons to the store with you, so you know which ingredients to shop for.
It also means you can have you computer, tablet or phone in the kitchen with you as you work.
You’ll have access to the course materials for life, so you can always come back to them for review. You’ll also be immediately upgraded when we add new material.
Here’s what you get inside Weekday Raw:
We’ve got recipes for each season – just look at what “Winter” has in store…
In this module, I guide you through some of the fruits and vegetables that taste best and are easiest to get hold of during the winter months.
This makes a great lunch which you can take anywhere with you, but it’ll also bowl over your guests if you make it when you’re entertaining.
Don’t fear the butternut squash! Many people find it intimidating in its raw form, but I’ll show you how to tame it by creating delicious noodles.
This is my secret weapon for parties, and it can be yours too (or just keep it to yourself and enjoy as a main).
Tangy and sweet and can’t be beet (sorry).
Do you – like most people – think Brussels sprouts are horrid? I’m quietly confident that I can change your mind with this recipe.
If I had to pick out one dish that epitomised the idea behind Weekday Raw, this would be it: combine just a handful of ingredients to make something simple and irresistible.
An Asian-themed dish with a real kick – then add some extra punch with my orange ginger relish.
I understand: the meal sounds weird (and to be honest I didn’t really expect it to work). But you’ll be astonished.
I’m giving this under-appreciated fruit its moment in the spotlight! Pair it with a bit of my cultured almond cheese and never look back.
That’s not a typo! I’ve got FOUR amazing fillings for you, and you won’t even get them all down your shirt by the time I’ve showed you my special trick for making seriously sturdy wraps.
And there’s more…you’ll also get recipes and videos for all these simple, beautiful meals, drinks and snacks that are just perfect for winter:
Chard beet and coconut samosas
Curried parsnip rice risotto
Chickpea cumin beet soup
Kale down under juice
Ruby red juice
Savoy cabbage apple parcels
Brazilian green smoothie
Squash and apple soup
Walnut beetroot and watercress salad
Sweet potato soup
Kale cranberry salad
Broccoli, sweet potato and spinach
Everything you see above for winter, we’ve duplicated for each season.
As well as those seasonal modules, you’ll get these modules. . .
These are the staples I love to always have around when I’m cooking for myself. They take a little more preparation than my everyday seasonal recipes, but by batching them up in the kitchen every couple of weeks you’ll have amazing ingredients on hand to add to any meal.
One of the world’s healthiest foods, packed with probiotics, and pretty damn tasty to boot! Make a big jar of the stuff, and serve it as a perfect accompaniment to any meal.
So much creamier and more delicious than any nut butter you’ll find in stores – and not at all difficult once I show you how.
You’ll want to have a big bowl of this on the table for the whole family to share whenever you’re serving a noodle dish or a salad…and it takes literally seconds to whip up.
I come back to this tangy cultured cheese in many of my Weekday Raw recipes, and once you’ve tasted it you won’t mind investing a bit of time every couple of weeks to keep your refrigerator full of the stuff!
Scandalous, I know! But in reality, most people don’t eat 100% raw – I don’t – and they need to consider family and guests who don’t eat raw either.
You’ll still want to retain the maximum amount of nutrition and make sure you’re eating plant-based whole foods, so my light cooking bonus section shows you some essential techniques:
I’ll show you how to avoid over-cooking your veggies when you’re just giving them a quick blanch in water.
Not a quinoa convert yet? You will be, and it’ll become a simple, delicious addition to your meals.
Is your rice usually rock hard, depressingly soggy or stuck to the bottom of the pan? Most people have trouble getting their rice just right – but then most people don’t know the trick I show you in this video!
A little light baking really brings out the flavour of winter vegetables – and I’ll show you how to do it in a way that retains most of the foods’ nutritional value.
People often stick to using water because it’s cheaper or they perceive it as healthier, but there’s so much more flavour when you use a good, natural vegetable stock. I’ll show you how I make mine for pennies.
Steamed vegetables don’t have to be the yucky mush you probably remember from school dinners – with my method they’ll be nicely al dente and never over-done!
You may have come to raw food because you want to improve your digestion. But you may have also found, when you get into a little research that you have more questions than when you started.
Because of all the questions we get about digestion, I approached my friend Elwin about putting a mini-course together for you.
Elwin is creator of High Energy Academy (among other things) and comes at things from a Taoist methodology.
Introduction to Fire Up Your Digestion
How to create digestive fire
The role of the small intestine
The importance of probiotics
I want you to truly see what’s possible when you join this course.
That’s why I’ve spent time with people who have been successful in bringing raw food into theirs and their family’s lives to a level that they want to.
You’ll see how they plan their meals and, in some cases, how they plan out a whole week’s worth of meals, with as little waste as possible.
We’ve filming these interviews right now and they’ll be up in the course shortly.
People are so curious to see what I eat! And I understand why. . .
Although I understand this, you have to know that what I eat is based on my life, not yours.
With that understanding, I know lots of people will find this really informative and interesting, which is why I put it together.
Plus, many of the recipes and ideas are from Weekday Raw, so what better way to see them in action!
I developed Weekday Raw in partnership with thousands of people just like you – people on my mailing list who wanted easy meals that could help them eat raw without becoming an out-and-out obsessive.
I asked all about their lives and daily routines, and ended up reading over 2,500 detailed responses. From the patterns that emerged, I put together a course that solved the most common problems that people faced around eating raw. And, if I say so myself, I think I did a rather good job.
So we made this course for anyone transitioning to more of a whole food plant based diet, who wanted recipes that have a simplicity and completeness to them.
The recipes present themselves beautifully and if you decide to make them for others, you’ll get a lot of compliments on how wonderful they taste. This course will make your transition so much easier!
Over the years, we’ve seen thousands of folks struggling with trying to create healthier habits in their lives. To date we have over 10,000 students in our courses, all at different stages on their health journey.
We’re confident we can help you if you’ve ever said anything like:
“I'm intrigued by the whole raw or "live" food idea and would like to put more of it into my diet.”
“I'll confess I'm an omnivore but I love variety and I want a good balance of easy and delicious recipes for every day.”
“I want to eat more raw meals on an everyday basis.”
“I am looking for simple but unique recipes and techniques.”
“I want to learn how to make delicious healthy foods that also look amazing.”
If you’ve done some research and raw food intrigues you, then maybe you’ve started to think that a paid course is the way to go, then we’d love to have you.
Let us show you how to get it right from the start, so you can be consistent and actually stick with it.
If you want your meals to look like artwork, and you want to eat Michelin starred food every night, with lots of fancy techniques and equipment needed, then this isn’t the course for you.
This is not the kind of food you serve at upscale dinner parties. If, however, you want easy to make, healthy food that you will quickly become part of your daily and weekly meals, but that still looks fantastic on the plate, then this course is going to be perfect for you.
This is about creating real food in real life, which means we understand you don’t have hours to spend in the kitchen.
Not to mention that it would be extremely intensive and would cost over $2000.
By learning online, you not only save over $1700, you can take it at your own pace.
Most of our students take around 4 months to get the lessons completed and then return again as needed for reference.
If you’re not happy for whatever reason within 60 days, just drop us an email and we’ll give you a prompt and courteous refund.
Nope, you’ll have access to everything right away, so you can get started immediately.
Your access to this course doesn't expire. That means you can come back and watch the videos with unlimited access for as long as you want.
No, once you have this course, you get automatic updates any time we change or update the content.
Nope, this course is designed to be quicker and easier recipes, that do not need a dehydrator. You will need a basic food processor and blender.
No, this is an entirely online course, so there are no shipping charges to pay.
Although we're a UK based business, we have customers in over 50 different countries. Not everyone from other countries recognise British pounds (£) but most people are familiar with US dollars ($) and how that equates to their own currency. Also, a large amount of our customers are based in the US.
European laws (VAT MOSS) mean that if we sell a course to someone in the UK or Europe, then we must charge that person their local rate of VAT, which is different for each country. The easiest and most transparent way of doing that is to add on the tax after you've entered your address at the checkout.
No problem, just email us with your VAT number. Once we've verified it, we'll send you an invoice and payment link.