Raw Food Workshop Bangkok Rasayana Retreat
Another fun raw food workshop in Bangkok with scrumptious dishes this time with recipes inspired by italian cuisine. The dishes always changes at every workshop and you will be able to learn new techniques and recipes every time. Come taste and learn how to create amazing raw cuisine with few ingredients and quick instructions! Have your diet under control with healthy quick and delicious meals, snacks and desserts that you and your family will looove!
No idea what to cook for Christmas?
We will create scrumptious hearty Christmas meals for you, your family and friend’s while you enjoy beautiful company and get surprised! In familiar surrounding we will prepare the menu and serve you with dishes that will take your taste buds to new heights!
Treat yourself and surprise your love ones with a unique and special dinner experience that will always be remembered. Connect with us for more details.
This is what happened at our yesterday’s Supper Club Event. Hearty dishes with surprising flavors inspired by Thanksgiving. Experience a unique dinner event in the relaxed, informal atmosphere of the dining room at a private home with your fellow diners. This dinner event is for adventurous foodies and you get the chance to network and make new connections with amazing people, locals, expats and tourist from all walks while enjoying gourmet plant-based food inspired by international cuisine.
The menu contain 5 gourmet courses and always changes at every event, so you wont have the same dish twice. You’ll find out whats on the menu on your arrival!
Menu from 26.11.2106
💮cabbage + cranberry + almond split + maple
💮mushroom filled dumplings + split pea + tarragon
💮pumpkin mac and cheese + pepitas + almond parmesan
💮seitan roast + dehydrated shiitake + sautéed mini carrots + white wine gravy + mulberry
💮Apple Crumble + homemade vanilla cream + coconut ice cream
Get your jingle on at my next Christmas Supper Club Event and get spoilt. Lets EAT and DRINK!
It’s time for some good divine raw coconut caramel pie! Serve this at any holiday table, and people will ask for more! The filling is sweetened with dates and thickened with nuts. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!
- 2 cups pecan and cashew nuts
- 1 cup dates or prunes
- 1/2 teaspoon salt
- 1 cup raisins
- 1/2 cup dates
- 1 cup walnuts
- 1/4 cup melted coconut oil
- 1/4 young coconut meat
- 1/2 teaspoon vanilla bean
- 1/2 teaspoon cinnamon
- more water, if needed
- To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate or 9" baking pan. Put in the freezer for about 5 min while making the filling.
- To make the filling: process all ingredients until smooth. It will taste like a divine entity has landed in your mouth. Pour into your crust and let it set in the fridge then decorate with dates, nuts, coconut flakes and indulge!
This raw chocolate pudding will make your heart skip a beat! I expect that kids will love this recipe too. The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.
It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. If you prefer it thinner, thicker just adjust the almond milk as desired. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more!! It’s extremely forgiving and flexible in this way.
- 1 big ripe avocado
- 1/2 cup pitted dates
- 2 tbsp raw unsweetened cacao powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup raw almond milk
- Add all ingredients into a food processor and blend until creamy and smooth. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
- Before serving, top with cranberries and drizzle of cacao nibs.
- Leftovers will keep in the fridge up to a few days, though best when fresh.