RAW FOOD BREAKFAST CLASS
Sunday, June 6, 2010  12 - 3 PM  $117
Learn how to make 3 delicious granolas, exciting new flavors of almond milk, gourmet cinnamon rolls, lattes, raisin bread, egg less egg salad and 2 surpirse bonus dishes and bring home your very own granola. If you love breakfast, you will love this class! This is my favorite class to teach and I love the recipes.
ALL ABOUT JUICING & GREEN SMOOTHIES
Thursday, June 10, 2010 6 PM  $27
Learn all about juicing and green smoothies in this class. We will discuss the health benefits of green smoothies, juicing, the difference between the two and what is right for you, along with my 92 day juice feast experience, 30 day all green juice cleanse, tips and techniques on juicing, how to make a green smoothie and tasty green juices, recipes, recommendations, samples and more!

LIVING ON LIVE FOODS CHEF CERTIFICATE
Sunday, June 13, 2010  12 - 4 PM $157
Discover the magic of organic, raw, living foods for radiant health. Learn how to create delicious, gourmet, raw, vegan food for yourself and others. Teach people how to become healthy and vibrant by eating a raw food diet. We will make appetizers, soups, salads, entrees and dessets all with no sugar, no soy, no dairy, no grains and no heat!

RAW FOOD TEX-MEX CLASS
Sunday, June 27, 2010 1 - 4 PM $117
Cabbage Leaf Fajitas, Corn Chips, Salsa & Guacamole, Fiesta Mole Salad & Dressing and an amazing raw flan that you get to take home with you, all raw, vegan and absolutely delicious! You'll wonder why you ever ate cooked Mexican food when raw is so much tastier!

All classes are on our Calendar of Events page. Please bring your own plate, fork, spoon, bowl and leftover containers, be sure to bring your own custard cup for the Tex-Mex class.

Please call Journey of Health to pre-pay and register. 403-254-5991

Here is a very tasty Broccoli Salad recipe that a customer brought to a potluck and shared the recipe

Ingredients
5 cups broccoli, chopped
1 cup sunflower seeds
½ cup onion, chopped (use ¼ cup or even less)
½ cup raisins, soaked until soft

DRESSING
1 cup cashews
2 dates, medjool or deglet
2 tablespoons raw apple cider vinegar(or lemon juice)
¼ teaspoon sea salt
¼ cup water

Preparation
Blend the dressing ingredients until smooth. Then pour over the broccoli, onion, sunflower seeds and raisins. No need to dehydrate, but it does get better with time, so if you can make it and let it sit (with the dressing on) in the fridge or cooler for a little while before serving that would be best. Lets the flavors meld together.

The fragrantly sweet juiciness and deep red color of strawberries can brighten up both the taste and aesthetics of any meal; it is no wonder they are the most popular berry fruit in the world. Although strawberries have become increasingly available year-round, they are at the peak of their season from June through July in Alberta when they are the most delicious and most abundant. Strawberries not only look like a fruity heart-shaped valentine, they are filled with unusual phytonutrients that love to promote your health. Strawberries are an excellent source of vitamin C and manganese. They are also a very good source of dietary fiber and iodine. Plus, strawberries are a good source of potassium, folate, vitamin B2, vitamin B5, vitamin B6, omega-3 fatty acids, magnesium, copper, and vitamin K.
Strawberries also contain an array of beneficial phytonutrients, including flavonoids, anthocyanidins and ellagic acid. 

If you have never come to one of our raw food potlucks, summer time is a great time to come visit. We always have a great time and we never know who is going to bring an amazing raw food dish. I always make something fresh right before the potluck for those who want a quick chef lesson in raw foods.  Our potlucks are always the 3rd Sunday of every month excluding holidays. This month we will be hosting it on June 27th starting at 5 PM. I am so excited, I will get to eat. For more information on our raw food potlucks, just click the image or visit our websites.