What do chocolate, ice cream and great company have in common?

A realm of possibilities….For the past several weeks, I’ve been gathering information, tweaking, and testing recipes in preparation for the two new raw food classes I’ll be teaching this summer at the Natural Gourmet Institute for Food and Health, here in New York City.  Mmm, mmm….Anything and everything is possible!||| Raw Chef-Instructor Helen Castillo — Photo Credit: Angela Wong

NEW CLASS — Raw Frozen Desserts: Very Cool!
demonstration

Don’t just endure the hot New York summer this year; create your own cooling system with this heat-beating array of ice creams, gelato, granita, slushes, and ice pops.  Made with raw, non-dairy ingredients and naturally sweetened with fresh fruit and agave nectar, this rainbow of thirst quenchers tastes just picked. You’ll learn how to use a twin-gear juicer, Vita-Mix, dehydrator, and electric ice cream machine. You’ll also learn the differences between fruit-, nut-, and Thai coconut-based ice creams; properties of – and how to open – Thai coconuts; texture variations between high-speed blended slushes and a simple freezer-method granita; how to make flavored syrup; and use molds to shape your frozen masterpieces. Banana Ice Cream Parfait with Fresh Berries and Chocolate Sauce; Double Mango Sorbet (fruit-based); Vanilla Pecan Praline Ice Cream (nut-based); Orange Cream Ice Pops (Thai-coconut based); Basil and Mint-Infused Granita; and Snow Cones with Tamarind Syrup.
Saturday, June 27, 1:00 – 4:30 p.m.

Raw Food Chef-Instructor Helen Castillo at the Natural Gourmet Institute

NEW CLASS — An Exploration and Celebration of (Mostly) Raw Chocolate
demonstration

Once, chocolate was a kiss we peeled from its foil wrapper.  Now, there are various types of raw and non-raw bars and chips, cacao powder, cocoa powder, cacao nibs and carob. Choosing chocolate is not as simple as it used to be.  Let this lively and informative class melt away your chocolate confusion! You’ll learn helpful definitions and distinctions, make sense of raw and non-raw sweeteners, watch nuts become nut milk, and discover herbs, spices, and nutrient-dense superfoods (like açaí­, goji berries and mesquite) that augment chocolate’s flavor and benefits.  Because young Thai coconuts are a staple in the raw kitchen and partner beautifully with chocolate, you’ll learn about their health properties, how to open them, and the difference between coconut oil and coconut butter.  In addition, you’ll learn how to use the Vita-Mix, food processor, spice grinder, and electric ice cream machine. Chocolate Mesquite Milkshake; Rich Chocolate-Cacao Fondue with Fresh Strawberries; Supernatural Brownie with Dried Cherries; Chocolate Ancho Chile Pepper Tart with Cinnamon-Spiced Corn Relish; Chocolate Mint Ice Cream with Cacao Nibs; and Orange-Spiked Chocolate Truffles with Goji Berry Dust.
Thursday, July 30, 6:30 – 10:00 p.m.

Registration is now open.  Will you join me?

Natural Gourmet Institute for Food and Health
48 West 21st Street
2^nd Floor
New York, NY  10010
(212) 645-5170