Livestream Class: Raw Breads & Sandwiches

SATURDAY 15th August 2020

Time: 4pm UK / 8am pacific us

duration: 2 hours

Location: Livestream class

Taught By: Russell James

Learn to get the best from a dehydrator in this raw breads and sandwiches workshop.


$57 USD / £47 GBP

Lunch will never be the same again!

Breads and sandwiches give that tactile eating experience that can sometimes be missing from raw food. 

In this class you’ll learn a range of dehydrated raw breads and fillings / toppings that will bring a new dimension to eating raw.  Knowing how to make these recipes will arm you with a whole host of ideas for exciting lunches.

if you’re looking for a healthier bread to replace some of the store bought bread you eat, or if you’ve cut out bread altogether to be gluten-free, after this class you’ll be able to fill that gap again.

You’ll also learn about adapting these breads for pizza bases, ideas for toppings and fillings, plus how to make them in batches and freeze for maximum efficiency in the kitchen.

Learn How to Make Some Incredible Raw Breads & Sandwiches

This Raw Breads & Sandwiches Livestream Class is a 2 hour online raw food workshop where you’ll learn several different breads and fillings for sandwiches and open-faced sandwiches.

What you’ll learn…

Rye Bread with Caper Dill Cream Cheese, Mustard Onions & Smoky Vegetables

I’ve used the photo of this so much over the years, because it’s been my favourite ever since it was taken.  But I’ve never taught this open-faced sandwich outside of one or two in-person workshops.  It’s an absolute crowd pleaser every time.  The rye bread (made in a loaf) alone is worth coming to this class for.  If you’re not into using rye flour I’ll be giving you alternatives to use.  You’ll also learn how to make fermented cashew caper dill cream cheese, which you’ll be addicted to (this is a good thing, since it can be used on any sandwich or bread).

Almond / Buckwheat Mediterranean Flatbread

The original recipe for the this bread started everything off for me with raw breads and sandwiches years ago.  This recipe has evolved to where it is now; a wonderful flatbread that’s simply wonderful for sandwiches.  I’ll show you how to use your almond pulp (from making almond milk) in this recipe,  as well as a nut-free version using sprouted buckwheat.

We’ll be making a BLT style sandwich with this bread, including eggplant/aubergine bacon and sweet potato chips/crisps.

Garlic & Onion Naan Bread

I stumbled across this recipe when making a dough for something entirely different.  Truly a ‘happy accident’, this naan bread is delightful with a raw curry, or just on its own with a few dips, such as a mango chutney or creamed spinach.  It’s soft and tears apart beautifully, which can be tricky to get in raw food.  This will truly elevate your raw food experience to new levels.

How Does It Work?

  • After you’ve purchased this livestream class, you’ll be sent a confirmation email, which includes a link to enrol for the session.

  • You’ll receive an email that will contain your link to join the session.

  • At the time and date of the class you’ll connect via the Zoom software (no extra charge to you).

  • You’ll be able to see and hear me. We’ll say hello when you join, so you can confirm you can hear OK.

  • Whilst I’m teaching you can type questions for me to answer. I’ll make sure we answer all questions.

  • You’ll receive full recipe handouts and a recording of the session.

    Note: This is not a follow along workshop, so there’s no need to shop for any ingredients prior to the class.  You can just relax, watch at home, ask questions and be armed with your new knowledge to get in the kitchen in your own time and go at your own pace.  Of course, you have all recipes and a recording of the class to refer back to whenever you want.
About Russell James

At the age of 28, Russell took a life-changing trip to Koh Samui, Thailand to clear up the acne that had plagued him for years. It was there he discovered raw food.
Russell’s mission is to suport you in eating healthily, making it appealing and fun.

Whether it’s raw sandwiches or show-stopping raw dinner parties, Russell can show you how. 

Today, Russell has had the pleasure of teaching raw food to thousands of people worldwide.  Students have learned through his podcasts, eBooks, live classes and online courses at