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PLEASE KEEP THIS EXCLUSIVE TO elib!!!!SHARING THIS MATERIAL ELSEWHERE WILL GET YOU BANNED!!! This exclusive material is a result of and part of the”Raw Chef” group buy.This Group Buy is open page: http://www.therawchef.com/homestudy.htmlWeek 1 – In The KitchenLearn how to setup your kitchen for maximum time savings.Remove the obstacles that prevent you making food for yourself.How to get ahead and set yourself up for success.Take an exclusive look inside my cupboards, fridge and freezer, so you can set yours up in the same way.Learn processional knife skill, adapted and streamlined for you to use at home, meaning you don’t spend as long in the kitchen.Which is the only knife you’ll ever need, and how to look after it.I’ll go in depth into flavour balancing, so your own palate, not a recipe, will be all you need to make an amazing meal.How to plan your meals for the week, with tips on making the most of your kitchen time, even if you’re not a planner.Charts and references to combining which herbs and spices together. Week 2 – Salads & DressingsHow to create amazing salad dressings from what you have in the fridge.My formula for creating salad dressings, so they are balanced in flavour every time.I’ll show you how to make amazing ‘salad extras’ that can me made ahead of time, which will turn a ‘salad’ into a quick and easy filling and satisfying meal.To how use seaweeds in salads, even if you don’t like the flavour of them normally, but still want to get the benefit of the minerals. Week 3 – Pasta & NoodlesGetting best use from your mandoline to make all your cuts look professional.How to make amazing sauces with flavours that burst.How to make quick and simple versions of recipes, and also versions that will impress guests at a dinner party.Learn presentation tips that you can translate to other dishes to make even the simplest recipes look fantastic.How to use a variety of different vegetables to make a range of pastas including linguine, ravioli and fettucine. Week 4 – Main DishesI’ve selected some ‘main dishes’ or ‘entrees’ that will teach you not just how to make them, but you’ll also learn essential techniques that can be used in your own recipes.How to sprout buckwheat perectly for things like pizza bases, so you serve delicous, slightly moist pizza bases, not just dehydrated crackers.In one of only a few recipes that use young coconut, I’ll show you how to blend it and produce beautiful wrappers that can be used in a variety of ways.How to get a really good potato-like mixture to make very convincing gnocchi.How to wilt spinach to perfection without heating, so it’s still springy and dark green.How to spice up your raw sauces.How to make a quick & easy paresean cheese that doesn’t need a dehydrator and can be kept for weeks.Learn presentation tips that will help you with all of your raw food plating, amking everything you do look amazing. Week 5 – Fermented FoodsHow to take your health to the next level with fermented foods.How to get kefir and kombucha fizzy.How to flavour kefir and kombucha with delicious flavours that kids will also love.How to make sauerkraut that doesn’t go mouldy, without buying any special equipment.How to make spicy and non-spicy versions of kimchee, that will be ready in just a few days.”I love the videos. It was a huge help to see the construction of recipes. I felt as if I were in a classroom.”- Evelyn Bess