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, hmm….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.

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

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I’m Helen Castillo, and for the past few years, I’ve been helping people who are eager to improve their health and embrace a raw food approach to cooking and eating; and I do my best to help by teaching how to prepare delicious and nutritious raw vegan gourmet cuisine. But I just wanted to say, “Hi”, and tell you a bit about what you can find on this website.

You can explore the following pages by clicking either on the links below (or above in the navigation menu bar) for answers to questions you might have regarding what raw foods is all about.

• Raw Food FAQs Answered
• What Produce is in Season?
• “Shopper’s Guide to Pesticides”
• Outfit your Kitchen
• Ingredients Gallery
• Featured Recipes

Also, make sure you scroll further down to access the blog for tips, recipes, and insights into the raw foods lifestyle.

So, the free gift! If you look to the uppermost right-hand corner of this page, you’ll see that I’m offering a complimentary copy of The ESSENTIAL Raw Vegan Grocery List™, which should get you started on the right path. All you have to do is click up there to access, type in your name and email in the pop-up form, and we’ll take it from there.

Thanks again for dropping by–and I hope one day we might even meet in person!

Best….

Helen is a valued member of these culinary organizations