AWAKENING TO RAW ebook

An Interview with me on the Wholefood Mama Blog

A few months ago my friend Nikki interviewed me for her fantastic blog The Wholefood Mama 

 Here is the direct link to the interview; 

http://nikkifisher.blogspot.com.au/2013/02/wholefood-mama-renee-mccready.html

Below are screen shots of the interview in full (you can click to enlarge) although if you want my Raw Vegan Rich Chocolate Torte recipe you will have to go to the blog to get that, it's directly at the end of the interview :) 

Enjoy! 

ACTIVATE your creative and cellular intelligence workshop

Online Ticketing for ACTIVATE your cellular & creative intelligence powered by Eventbrite

MORE INFO at http://activateone.eventbrite.com.au/

Artelier & Ki FLOW Healing

present

                 

ACTIVATE!

your cellular & creative intelligence

"when your body is clean, your mind is clear

 to create the life you love to live"

1 day workshop with specialists 

Susan Ryan & Renee McCready

                                         

WOULD YOU LIKE MORE ENERGY, VITALITY, STAMINA & CLARITY ?

Cellular Intelligence through RAW plant based nutrition

ENERGISES you naturally! 

VITALISES your cells!

CLARIFIES your mind!

WOULD YOU LIKE TO TAKE INSPIRED ACTION?

Creative Intelligence

CLARIFIES your purpose!

INSPIRES action!

FULFILLS your desires!

Susan Ryan Creative Intelligence Specialist & Leadership Coach 

Learn the 5 Step Creative Process, a unique art and new science based experience which will awaken your Creative Intelligence and give you the tools to change your current reality.

Renée McCready Holistic Health Practitioner & live plant based food expert

Experience a delicious raw plant based catered lunch leading into an afternoon of guilt free, sugar free, dairy free raw chocolate indulgence including raw chocolate, rich chocolate chai torte & double chocolate ice-cream!  Learn the secret to activating new levels of energy and vitality. 

When: Saturday 13 October, 2012 

  10-5pm

Where: ACTIVATE Studio Space

  1A Blenheim Street

  Balaclava

   Melbourne 3183

Cost:  $340 

For more information:

susan@artelier.com.au  0414 444 266 www.artelier.com.au

    kiflow@bigpond.com  0416 873 599 www.kiflowhealing.com

www.facebook.com/activateworkshops 

AWAKENING TO RAW ebook available NOW!

I'm very excited to be releasing my debut ebook AWAKENING TO RAW!

If you are just waking up to the possibility of raw plant based foods and nutrition, and your'e  looking for simple yet truly vibrant, delicious and nutritious recipes, then this is the ebook for you! 

AWAKENING TO RAW has over 50 raw plant based recipes.

 Including macadamia ricotta, date butter, almond milk, my home un-cooked meal ideas like raw taco's, raw lasagna, raw mac n' cheese and rawcous. Also many guilt free, dairy, soy and gluten free desserts and sweets, including chocolate chai torte, bleedin' raspberry chocolate ganache tart, black forest cheesecake, superfood truffles and scrumptious raw chocolate.

ONLY $25.00 AUD 

You can BUY NOW on-line securely by pressing the button to the right of the screen and pay either through PAYPAL or a debit or creditcard. 

Then just send me an email at kiflow@bigpond.com with your name in the subject line and I will email you the link to the ebook download as soon as the payment has cleared through PAYPAL .

Once downloaded the ebook (sent in both high res and low res versions) can be saved directly to your ibooks on your iphone or ipad, so you can obtain the ebook from more then one of your technology sources.  

As it's a PDF it can also be saved onto whatever application takes PDF's on smartphones and PC's.

 I'm so happy to be sharing with you what I've been discovering in my journey of raw un-cooking.


Activate your cellular intelligence within your body. Feel more alert, alive and vital. Be energized and connected with raw plant based living foods.


Blessings and love Renée 

Open in ibooks on your iphone or ipad 

   

Open the PDF on your computer or laptop, select options that best suit your viewing 

Save in ibooks 

Bright vibrant photos with fresh raw ingredients to inspire you! 

Within the Table of Contents, you can click on a recipe and it will take you directly to your recipe of choice, without having to scroll through the entire ebook

....."Love the book Congratulations!! 
Well done and written. I've decided to make the chocolate mousse for dessert and Renee's rainbow salad for dinner. Cant wait to get a spiraliser what a great tool!

  So inspiring and easy to have the recipe book on the phone so when shopping you don't have to remember anything it's all there. Well done I look forward to a new me using your book"....

Judy - Melbourne Australia 

Aotearoa home

I'm in New Zealand.

It's so great to be in the homeland, I arrived home to my mums today in Dunedin, she had raw mixed nuts sitting on the bench to snack on, hemp milk in the fridge and a box of New Zealand made raw bars from Awaken Energy in the cupboard. 

My yoga and raw food workshop is this Saturday so I'm busy planning and putting together everything I need for that, writing plans, finishing my ebook, I had a yoga photoshoot on Friday, here are a few of the postures, they will be going into a plan for my students to take home to practice. 

AWAKENING TO RAW ebook available soon!

My first ebook will be out end of June, early July, its called AWAKENING TO RAW, its really for someone who is looking to add more raw plant based foods to their lifestyle, and needs a starting point with easy to use recipes and information.

It wil be $25AUD. 

I’ve been experimenting, collecting and documenting raw recipes since 2009 when I first discovered the concepts, and consequently the benefits of raw live plant based eating. 

My background is based in Oriental Medicine, so my nutritional grounding extends from traditional theories of oriental dietary energetics. In my practice as a Shiatsu therapist, yoga teacher & healer, I once offered private consultations for clients using the chinese 5 element theories in combination with Oriental dietary energetics, so it would seem that the raw plant based diet concept would be the polar opposite to my training & background? 

As the Spleen is the predominant organ of digestion & adaption for our digestive health in Oriental dietary energetics, we need to it be healthy to assist in maximum nutritional assimilation & to support our physical strength.  There is evidence by Dr Gabriel Cousens who wrote the book “Conscious Eating” that raw green leafy vegetable, microalgaes & seaweeds will indeed support the spleen from an Oriental perspective and infact warm & dry up what we call “damp heat” in Oriental dietary energetics, as well as support the kidneys, that was proof to me that the two dietary concepts could coexists as I felt so deeply drawn to the raw plant based lifestyle.

It is not necessary about being 100% raw & vegan, but about introducing more raw into you and your families daily eating pattens. 

Creating a raw desert, instead of sugar, wheat & diary laden deserts, making half of the evening meal raw clean live plant based foods, substituting almond  or other nut milks instead of soy or diary, and introducing green smoothies as a daily nutritional boost. 

A few things to remember are; eat as organically, seasonally, locally and sustainably as possible. 

Activate your cellular intelligence within your body, feel more alert, alive and vital, be energized and connected with raw plant based living foods. 

Blessings Renée 

RENÉE MCCREADY is a Holistic Health Practitioner/Educator, Author and Founder of Ki FLOW Healing Studio in Melbourne. Renée runs yoga classes based on her unique style of somatic therapeutic yoga, is a qualified yoga teacher, therapist of shiatsu & oriental therapies, an intuitive healer and raw foodie.  

She is author of the upcoming ebook “AWAKENING TO RAW” and runs educational workshops to enhance spiritual nutrition by adding raw plant based foods into your lifestyle for a healthier mind, body, spirit connection. 

Mimi Kirk's RAW VEGAN Lasagna

Below is the recipe for Mimi Kirks Raw Vegan Lasagna.

She is one of my raw food inspirations.

the reason I've posted it on my blog, is you can only access it on the net via You tube rather then a written recipe, So this was directly cut and pasted from her notes under a photo on her Facebook page. 
The only thing I didn't put in this time was the marinated mushrooms and it was still divine without them! 

Mandolin slicer or sharp knife

Blender

Food processor

Dehydrator, (or oven can be used with door ajar on lowest degree of heat)

For best results, it’s best to plan this dish a couple days ahead so the cheese can ferment. (it can also be made with out fermentation)

A Mandolin slicer can be purchased in several price ranges. It is a very useful tool for making beautiful even slices for your lasagna and has many other uses. You can use a knife to slice the zucchini into thin even slices if you don’t have this tool.

My lasagna consists of three to four layers of noodles. I use a flat long plate that will fit in the dehydrator. The size you make is up to you. This recipe will make two plates of lasagna 4 inches wide and about 10 inches long. I don’t use a Pyrex baking dish as you would in conventional lasagna as its harder to remove the portions unlike a regular lasagna where the cheese help it to stick together.

You will be making 3 sauces, one red pasta sauce, one pesto, and a one cheese and using 3-4 large zucchinis, mine were approximately 7 inches long and 5 inches around.

Make the cheese first as it preferred to sit overnight to ferment. You can use the cheese right away if needed, but its not quite as good. If you decide to use the cheese immediately, you will need to add more nuts to thicken the mixture. Add extra nuts after you have make the recipe so you can judge how many more nuts you may have to use to make a thick creamy mixture.

For the cheese

1 1/2 c cashews, soaked 4 hours

4 Tbs. Irish moss paste (you can leave this out, but for me it work to harden the cheese to the proper consistency) you can Google Irish Moss to learn more about it. To use Irish Moss, it must be soaked overnight to soften, then blended in water to make a smooth paste. Can be kept in the refrigerator for a couple of weeks after blended. 

1/2 tsp Probiotics powder (to help fermenting and curing process)

1 Tablespoon of nutritional yeast (not raw)

1 tsp lemon juice

good pinch or two of salt

Blend all ingredients in a high-speed blender until smooth. start with 1/2 c water and add more if needed to make smooth but thick mixture without any lumps. Add as little as you need and do not make it runny. Place a strainer over a bowl and line it with cheese cloth, Pour cheese mixture into a strainer and place another piece of cheesecloth on top. Wrap up the sides of the cloth to cover the mixture and place a weight on top just heavy enough to slowly and gently push out the extra liquid. Leave for 24 hours to culture at room temp. Finished cheese can be stored in the refrigerator for at least a week or so. Remove cheese from cloth and place in a container.

Slice and peel the zucchinis. Figure how many slices you will need. I use 6 strips slightly overlapped for each layer, so if you are making a 4 layer (this is what I suggest) you will need 24 strips total. You can cut strips to fit slightly overlapping. I usual make 2-3 platters instead of all in one as they are easier to cut and serve into individual portions.

For the pesto

2 Cups basil tightly packed 

1-2 cloves garlic

½ cup walnuts or pinenuts or ¼ c of each

Approximately 2-3 Tablespoons of extra virgin olive oil

Generous pinch of salt or two.

Directions for pesto:

Place nuts and garlic in your food processor and pulse until broken down but still in small pieces. Add basil and salt, pulse while slowly adding olive oil thru the feed tube until smooth and creamy.

Scrape out pesto and place in a bowl.

(you do not have to rinse the food processor from the pesto residue to make the red sauce)

For the pasta sauce

3 medium tomatoes (to measure 2 C when cut in quarters)

1 1/2 c sundried tomatoes, soaked for 15-20 minutes...soaking time varies as dried tomatoes are sometimes pieces, halves or strips the tomatoes should feel soft when ready to use. 

2 cloves garlic

1 Tablespoon Tamari, Nama Shoyu or Braggs

Dash of pepper

1 1/2 Tablespoons of Italian herbs, thyme, rosemary, basil, marjoram

Good pinch or two of salt and pepper

If you like a little spice add a pinch of dried chilies or tiny piece of jalapeño pepper.

Directions for sauce:

Place the sundried tomatoes in your food processor and pulse a few times to break down slightly, add the fresh tomatoes, garlic, tamari, salt, pepper and herbs, and pulse until well combined. The sauce should be thick and slightly chunky. 

Optional, but I always use these items to place on layers, raw olives sliced or chopped, capers, and very thinly sliced marinated in tamari and olive oil Portobello mushrooms. 

To assemble

I do not use a Pyrex dish with high sides as it’s harder to cut and remove the pasta portions. I use a long plates that will fit in the dehydrator…or if you don’t have a dehydrator, an oven on the lowest degree with the door ajar will do. 

Place a thin layer of sauce on the bottom of the platter you are using. Overlap slices of noodles to desired width and length. Spread a thin layer of cheese on top of the noodles covering all the zucchini. Sprinkle some raw sliced black olives and capers over the top of the cheese.

Place second layer of noodles on top and lightly press down.

Top this layer with pesto spread to cover the zucchini slices.

Place third layer of noodles on top and lightly press down.

Top this layer with more cheese and add sliced marinated Portobello mushrooms. Make sure to squeeze the liquid out of the mushrooms before placing on the sauce. 

Place fourth layer on noodles on top and lightly press down and top this with a nice layer of the pasta sauce. 

I like to marinate heirloom cherry tomatoes of all colors for about 15 minutes or so, cut in half placed in a bowl and squeeze pressed garlic, a few dashes of olive oil, cut basil, salt and pepper, mix lightly to incorporate flavors. 

Place the mixture on top of your lasagna with extra sliced basil.

You can also make a Parmesan nut cheese, by putting a generous handful of cashews (not soaked) in you food processor, add 1 clove garlic and a generous pinch of salt. You want this on the salty side.

Pulse until it looks like Parmesan cheese. I like to finish off the lasagna with the cheese to give it the cooked look.

Warm I your dehydrator at 105 degrees until just wilted about 1 hour or so. Just until slightly warm.

Cut with a very sharp knife to make individual servings. 

RAW Flow

I've been experimenting a lot lately with raw live (mostly) vegan food, eating a high RAW diet, that is  packed full of raw organic abundant nutrition.  

I've posted all my recipes (that include pix) in the RAW Flow tab I will continue to add to this as I explore, refine and also learn more and research more.

I have been storing a backlog of recipes on Evernote Food notebook - all the links to each individual recipe will take you to this format as you clink on each recipe. 

I also plan to make a list of the best blogs, websites and information in the growing RAW lifestyle realm so for now.......enjoy! 

zuchinni 'noodles' 

cali 'Rice"

Almond Mylk