Living Foods Mastery
- Buy now
- Learn more
Your Course & Recipe Binders

LIVING FOODS MASTERY - COURSE BINDER
LIVING FOODS RECIPE BINDER (PART 1)
SHOPPING LIST for Living Foods Mastery (PART 1)
Starting Your Journey into Living Foods

Lemon Water to start the day (alkalizing the system each morning)
Welcome to Living Foods Mastery - Why Living Foods?
Whole Fruit breakfast (simple is easier and better. Also, the supplements all vegans need to be aware of)
Culinary Arts Journal (your recipe gastronomy assignments, with real time feedback from the instructor)
Preparing to make the recipes (food preparation checklist for creating a culinary station)
The Art of Smoothie Making (balancing flavors, textures & why smoothie bowls are better)
Hydration and filtering your water (honoring the sacred water we choose in living foods)
Almond Hemp Milk (understanding the balancing of the omega 6 in nut milks)
The PH Miracle in your body (understanding and implementing this can launch you into the most optimal health of this lifetime)
Classic Almond Cream & Almond Garlic Croutons! (finding amazing uses for the extra pulp from nut-milks)
The Kitchen Audit (a deep dive into the commercial, processed foods that cause acidosis (every kitchen has them))
Overnight Muesli (revamping the classic muesli with sprouted oats & seeds)
Creating a flow in the living foods kitchen (maximizing all ingredients and trimmings for near-zero waste)
Green Juice (choosing a healthy juicer & flavor balancing a classic green juice)
Soaking, Sprouting and Dehydrating (awakening the life force energy)
Sprouted Manna (Essene) Bread (understanding ancient grains)
Fudgy Brownie Cookies (superfood snack)
Kitchen gardening and more breakfast/brunch options

Delayed 4 days

The power of keeping it local! (farmer's market, forest and ocean foraging)
Knife Skills Review (all the classic cuts we will be revisiting throughout the culinary program)
Kitchen Gardening part 1 - Microgreens (basic steps involved with growing in soil and hydroponics)
Making a Green Smoothie (flavor & texture balancing)
Kitchen Gardening Part 2 - Wheatgrass & Mini Hydroponics (techniques to assure no mold in the growing process)
Making Wheatgrass Juice (balancing out flavor and techniques for successfully processing w/o clogging the juicer)
Salad Sprouts (techniques and equipment for creating safe salad sprouts from seeds & beans).
Replacing Dairy...now easier than ever! (nuts, seeds grains & coconut...so many options!)
Cold Pressed Coffee (making low-acid cold-pressed coffee concentrate for drinks and flavoring desserts)
Cashew Cream (a classic base component for many vegan recipes, both sweet and savory)
Seasonal Plum Crumble (converting baked flavors & textures)
Plum Applesauce (redesigning a healthy, fruit sweetened applesauce)
Peach Blueberry Sprouted Granola part 1 (the formula for granola)
Peach Blueberry Sprouted Granola Pt 2 (flipping and cutting)
Condiments & Staples for the Fridge and Pantry (moving away from processed foods)

Delayed 7 days

Sprouted Veggie Crackers (using up extra veggie scraps)
Cultured Almond Feta (probiotic rich plant-based cheese)
Savory Dried Tomatoes (a must-have in creating raw/vegan tomato paste and sauces)
Tomato Herb Cheese Spread (learn to turn simple cultured cheese into spectacular spreads)
Sprouted Sunflower Onion Bread (creating amazing gluten free, raw/vegan bread)
Cashew Mayonnaise (healthier than any vegan mayo)
Living Ketchup (understanding complex, subtle layers in flavor)
Classic Yellow Mustard (cultured with lacto-fermented kraut brine)
Savory Seasoned Sprouted Seeds (a must-have for every plant-based chef)
Pistachio No-Bean Hummus (chickpea free & filled with flavor!)
Pesto Making Formula (in this case, Radish Top Pesto)
Pecan Porcini Pâté (creating umami in meat replacements)
Oil Free Pesto! (learning the power of whole fats)
Corn Tortilla,Taco Shells & Chips Pt 1 (creating crispy textures in chips)
Corn Tortillas Flipping & Shaping (part 2)
Chocolate Shake - kid approved! (finishing off this module with a healthy treat)
EXAM Living Foods Mastery (Part 1)

Delayed 14 days

Living Foods Mastery - Exam (1 of 2)
Your Recipe Binder (part 2) / Shopping List

Delayed 15 days

LIVING FOODS RECIPE BINDER 2
Shopping List for Living Foods Mastery PART2.pdf
Assembling Healthy Salads & Dressings (rethinking healthy dressings)

Delayed 15 days

Fats (whole & extracted)
Vegan Bakon (a wonderful component for many dishes)
Green Goddess Dressing (oil free)
Brazil Nut Parmesan (and Hemp Heart Parmesan)
Berry Vinaigrette & Making a Fruit Salad (understanding food combining)
Creamy Garlic Ginger Tahini Dressing (oil free)
Hemp Heart Sesame Crispy Onions (converting deep fried foods)
Sweet & Spicy Kale Salad (creating mouthfeel & balancing bitter)
Creamy Hemp Heart Ranch (creating a dressing free from processed oil)
Sunflower Micro-green Salad w/Meyer Dijon Vinaigrette (making micro-green salads!)
Spicy Red Pepper Remoulade Dressing (creating oil free sauces/dressings)
Classic Tabbouleh (options for replacing the classic glutenous bulgur)
Hemp Heart Dijon Dressing (oil free)
Spicy Jicama Mango Chopped Salad (balancing sweet, spicy and sour)
Cashewrella Cheese (designing a soft, gourmet "mozzarella")
Garlic Infused Cashewrella Cheese Balls
Lacto-fermentation and Culturing (supporting the gut microbiome)

Delayed 18 days

The Gut Microbiome & Fermentation
Classic Yellow Mustard Pt 2 (blending and storing)
Quick Pickles (how to create a living foods version w/o dead vinegar)
Sodium (whole sources and processed)
Lacto-fermented Hot Peppers (the basics and equipment involved)
Classic Sauerkraut (a probiotic staple year round)
Lacto-fermented Dijon Mustard (making the healthiest dijon imaginable)
Purple Daikon Kraut (getting creative with lacto-fermentation)
Fermented Red Thai Curry paste
Peach/Ghost Chili Hot Sauce (creating layers of flavor in lacto-fermented hot sauces)
Peach Ghost Chili Hot Sauce Part 2: Bottling
Fermented Grape Tomatoes (the techniques necessary to create pickled tomatoes)
Water Kefir Beverage - Huckleberry Ginger (make spectacular sparkling water kefir for gut health)
Kombucha (all the basics in creating amazing probiotic-rich infusions)
Fermented Pico de Gallo (step up your salsa making with added cultures)
Easy Living Foods for Every Day (bringing it all together)

Delayed 23 days

Pizza Crust (designing a sprouted, gluten free raw/vegan pizza crust!)
Pizza Sauce/Building Pizzas (bring together many components from sauces to cheeses and fermented components)
Ocean Salad Sandwich (conversion techniques emulating seafoods)
Raw/Vegan Sushi! (classic Sushi Maki with great tips for successful rolling)
Watermelon Tomato Gazpacho
Spiralized Summer Squash (Avocado Pesto w/Heirloom Tomatoes)
Possible Burgers! Nut-Free Mushroom Veggie Burgers - (make nut-free, rich, umami filled veggie patties)
Broccoli Cheddar Soup (designing a nut-free, creamy, living foods cheese sauce)
Revisiting Cooked Techniques for Optimal Health
Minestrone - Cooked/Raw fusion (gentle heat and incorporating sprouted legumes)
Living Tacos (explore great pathways to spectacular raw/vegan tacos!)
Sprouted Lentil Kabocha Curry on Jicama Rice (using sprouted legumes & the amazing flavors of Asia)
Royal Tomatillo Soup (The art of gentle cooking is explored)
Egg Salad Sandwich (bringing together components to create mind blowing conversions!)
Designing Wraps and Accompanying Sauces
Healthy Plant-Based Desserts (how sweet it is)

Delayed 25 days

Sugars & Sweeteners
Cinnamon Rolls (learn how minmalist recipes are often the most surprising!)
Carrot Cake w/Cashew Cream Cheese Frosting (creating spectacular layers of flavors in processed-sugar-free desserts)
Opening Fresh Jackfruit & Propagating Seeds
Banana Nice Creams - Chocolate, Berry, Nutbutter etc. (Amazing techniques for rich, vegan ice creams flavors using a banana base)
Huckleberry Bars (how to alchemize on-the-spot with seasonal ingredients)
Chocolate Ganache Berry Tart (the art of creating a perfect vegan ganache with raw/vegan crusts)
Superfood Chocolate Truffles (the technique for raw/vegan super-food truffles)
Almond Apple Cranberry Bars (vegan baked conversion)
Peach Ice Cream (techniques developing layers of intense flavor in creamy plant-based ice cream)
Apple Huckleberry Torte PART 1 (how to build a show-stopping, gluten, nut & sugar free apple torte)
Apple Huckleberry Torte PART 2 (Layering and designing the apple rose)
Pumpkin Cheesecake (how to use winter squash to create a spectacular raw/vegan holiday delight!)
Chai Syrup Concentrate
FINAL EXAM Living Foods Mastery (Part 2)

Delayed 30 days

Living Food Mastery - Final Exam

Classic Yellow Mustard (cultured with lacto-fermented kraut brine)

Lesson unavailable

Please login to your account or buy the course.