Barbara Fernandez, known as The Rocking Raw Chef, teaches people how to make ‚raw food that ROCKs‘, so that they can choose health without sacrificing their tastebuds.
She speaks at various events (such as RawFest UK and VegFest London), publishes online recipe ebooks and programs, runs retreats, a blog, and even sings about raw food.
A professional rock singer with two records, Barbara belts out on SoundCloud her spoof versions of Katy Perry and Pink songs.
Barbara holds David Wolfe’s Ultimate Raw Nutrition certification, is a graduate of Anthony Robbins‘ Leadership Academy, and is trained in Voice Movement Therapy.
She lives in Cambridge, UK.
Her free starter program is available at rockingrawchef.com
Do you like parmesan? Are you fond of sprinkling crumbly cheese on your salads? Are you looking for a quick dairy-free salad dressing or dip? This recipe provides all of these things.
If you make it as per the recipe you'll have crumbly cheese. And if you add water you'll have a dip or a salad dressing, depending upon how much water you add.
The nutritional yeast gives you a delicious cheesy taste...without the gluten.
Milk without the dairy! Nut milks are very filling and taste fantastic.
I use them on my versions of oatmeal and other cereals, in smoothies and in warming drinks like real hot chocolate, “mocha” and other milky drinks.
You can make your milk as plain or as sweet as you like, and as creamy or as “light” as you like with less or more water.
This is so easy!
It goes well with a simple “rice” and a curry sauce. You can also eat it over a salad or use it as a thick dip for sprouted bread/crackers or veggies.
To be honest though, it could easily be a main course on its own – it’s so delicious and filling.