I just got the fabulous news that Russell James, aka The Raw Chef, is donating a copy of his Recipe Series Binder for our Sunny Raw Vee Fun'Raiser Giveaway. (Woo hoo!)
It includes more than 100 delicious raw food recipes printed out with full-color photos and bound in a high-quality binder, as well as 2 hours of instructional video showing you how to make several of Russell's favorite recipes.
This Recipe Series Binder normally retails for $147, but you could receive it for free as part of our Giveaway.
To learn more about this product click on the image below!
In that light, I've decided to extend the Giveaway by another 2 weeks until September 15th at midnight PST in order to give everyone a chance to participate. Find out how you could receive for free one of some 21 items and almost $700 worth of gifts here!
Sunny Raw Sweet Kitchen
And while on the topic of Russell James, I thought I'd share a few of his yummilicious sweet creations that I've been whipping up these last few weeks.
Sadly, I've been feeling mostly uninspired to prep food this summer, munching pretty much exclusively on juices, smoothies, watermelon, freshly picked veggies from the garden, raw soups, big salads and corn on the cob. BUT last month I decided to treat myself to an extra special luxury... I took the plunge and purchased Russell's new Raw Dessert Homestudy Course as he had a sale on that was just too good to be missed. (I wrote a post telling you more about his latest product here.)
I participated in his free Dessert Webinar first and realized that since I learned several new tips and tricks just from watching those few short videos the complete Dessert Course would be a wise investment. I was so right!
It's been really nice to finally get a chance to see him work 'live' after having tried so many of his recipes. He's just as I imagined him to be; genuine, precise, super creative and even funny to boot! Plus I get to ask any questions I may have about his recipes on The Raw Chef Academy website and he answers them personally.
Anyhoo, I'm about to begin Week 5 now and learn all of the secrets of Raw Chocolate Making (including an easy way to temper chocolate). Mmmmm... I can hardly wait!
So far I've made...
Marbled Raspberry Vanilla Tart
This recipe was actually part of the free Webinar and demonstrated how to create beautiful swirling designs. It was absolutely to live for and oh-so pretty too!!!
Toffee Coffee Panna Cotta
This was the very first recipe I tried from the Raw Dessert Homestudy Course and it was delightful! The Panna Cotta uses Irish moss paste - one of my favorite ingredients for lighter melt-in-your-mouth desserts - and was topped with Chocolate Sauce and a few freshly picked huckleberries. Yum!
I recently cheated and jumped ahead a few weeks in order to make a recipe from one of the weekly topics that interested me the most: Nut Free Desserts.
Red Velvet Cake
In his raw version of the famous Red Velvet Cake Russell ingeniously uses a combination of oat flour, coconut flour and ground flax seeds in the cake layer instead of the more common nuts. I didn't have any young coconut for the Icing/Cream layer so I subbed with cashews instead. It still turned out super well, and of course was very visually stunning. I thought that the result was rather heavy due to the flours, but that just meant that we enjoyed smaller pieces. I'm looking forward to playing with that concept some more in creating other types of desserts.
Got you drooling all over your keyboard? (Ooops, sorry!)
You can find out more about Russell's Dessert Homestudy Course here.
Last Chance for my Book Sale
And lastly just a reminder that there's only a few days left for my Sunny Raw Vee Book Sale. For the entire month of August I'm offering ALL of my recipe books - including the hard copy of Delightfully Raw!!! - at a 20% discount.
To take advantage of this offer, all you need to do is hop over to my Recipe Book Page Page and use the coupon code "RAWVEE" while checking out.