Rawbert`s 100 page Chef Training Manual
R a w be r t ’ s Chef Training & Raw Lifestyle Ma n u a l Featuring the recipes of the Organic Garden Cafe A concise guide to achieving radiant health, that covers all of the essentials to raw nutrition along with the critical chef knowledge necessary for making amazing gourmet rawfood recipes © Copyright Rawbert Reid and Organic Garden Restaurant, Inc. This material may not be reproduced without the express written consent of the author. TABLE OF CONTENTS I. Our Mission Statement & Introductions II. About Rawbert Reid I. RAW KNOWLEDGE – The Essentials to Radiant Health 1. Basic Facts & Benefits of Raw Plant Foods ............................ 2. Hydration ............................ 3. Live Food – It’s ALL About the Energy! – David Klein, Vibrance Magazine ............................ 4. The Underlying Causes of Disease ............................ 5. Systemic Acidosis & Silica & the Calcium Connection –Dr. Robert Young, Ph.D., D.Sc. . . . . . . . . . . . . . . . . . . . . . . . . . . . 6. Acid-Alkaline Foods Chart - Food Effects ............................ 7. Acid-Alkaline Foods Chart - energiseforlife.com ............................ 8. The Detox Process and Returning to the Natural State ............................ 9. Juice Fasting ............................ 10. Simple Tips to Cleanse & Remove Sluggishness ............................ 11. The 14 Raw Rules of Eating ............................ 12. Food Combining Principles ............................ 13. Food Combination Chart ............................ 14. Mindful Eating ............................ 15. Eating While Away From Home ............................ 16. 8 Keys to Vibrant Living ............................ 1 7 11 12 14 15 16 18 19 20 21 23 24 25 27 28 II. RAW CHEF THEORY 17. Equipment & Technique Overview 18. Soaking & Sprouting for Raw Recipes 19. What's so Great About Wheatgrass 20. Dehydrating 21. Dehydrating Prep/Chef Guide 22. Chef Rules 23. Chef Procedures Review 24. Raw Dessert Basics 25. Converting Cooked Recipes into Raw Recipes 26. Root of All Dishes – Basic components and Base Recipes –Chef Chad Sarno 27. Herbs and Spices – Chef Chad Sarno 28. A Global Taste: Cultural Spice Combining – Chef Chad Sarno 29. Fundamental Meal-Planning Ideas – Living Light Culinary Arts Institute 30. Spice & Herb Substitutions 31. Understanding our Recipe Layout 32. Quick Measurements Guide 33. Blank Recipe Form 34. Blank Recipe Form with conversions & food costing ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ ............................ 31 32 34 35 37 38 39 42 43 44 45 46 47 49 51 52 53 54 III. RECIPES of ORGANIC GARDEN CAFÉ & RAWBERT 35. Vietnamese Soft Rolls. ............................ 36. A few Crackers Ideas ............................ 37. Green Smoothie & Breakfast Guide ............................ 38. Basics of Cooking Grains, Beans & Butternut Squash with a Cusinart 6 Qt pressure cooker . . .. . . . . . . . . . . . . . 39. Suggested Reading & Resources ............................ 40. Recipe Table of Contents ............................ 55 56 57 59 60 61 ALL writings are written by Rawbert Reid unless otherwise noted RECIPE TABLE OF CONTENTS III. RECIPES of ORGANIC GARDEN CAFÉ & RAWBERT 1. SPREADS: Herb Cheese Spread 2. Almond Rosemary Pate 3. Cream Cheeses 4. Hummus 5. Jack Cheez 6. Macadamia Paste 7. Marinara 8. Pesto 9. Ravioli Filling 10. SAUCES: Alfredo 11. Quick Balsamic 12. BBQ Sauce 13. Hot Sauce 14. House Vinaigrette 15. Japanese Dressing 16. Ketchup 17. Mayonnaise 18. Muchi Curry Sauce 19. Cashew Soft Roll/Pad Thai Sauce 20. Sesame Ginger Sauce 21. Cashew Sour Cream 22. BREAKFAST: Almond Milk 23. Morning Sunflower Seed Sauce/Porridge 24. TOPPINGS & SALADS: Rawmesan 25. Simple Rawmesan 26. Kale Avocado Salad 27. Asian Salad 28. DEHYDRATED: Falafel 29. Lemon Tahini Dressing & Kale Chips 30. Buckwheat Bread 31. Onion Bread 32. Deep Dish Pizza Crust 33. Sunseed Burger 34. Sun Cracker 35. SOUPS: Black Bean Soup 36. Fresh Tomato Herb/Gazpacho 37. Corn Chowder 38. Carrot Harvest 39. DESSERTS: Chocolate Sauce 40. Raw Chocolate - Dark 41. Macaroons 42. Cashew Super Chunk Cookie/Brownie 43. Super Fudgey Bite 44. Turkish Delight 45. GRANOLA: Berry Granola 46. Blueberry Buckwheaties 47. Trail Crunch Granola 48. PIES: Apple Pie 49. Tiramisu & Mocha Cheesecake 50. Sunflower & Wheatgrass .................................................................... 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2 .................................................................... ....................................................................3 .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... .................................................................... 61 2 3 3 4 4 5 5 6 6 7 7 7 8 8 9 9 9 10 10 10 11 11 11 11 12 12 13 13 14 15 16 17 17 18 18 19 19 20 20 21 21 22 22 23 24 25 26
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