Raw Magic in Goa 2013 was a great success. How could it not be? A paradise location, amazing food, gorgeous people, and an overflowing of information and inspiration from Kate.
These courses work on so many levels. On the most basic level, you are getting a raw chef training that you can use in the kitchen at home to prepare the most fabulous food for yourself and your loved ones. Or you could use that training to help you set up as a raw caterer, making food on a commercial scale. You are also getting the full download as to why raw foods works, how to make the diet sustainable, and how to deal with the common issues that arise when transitioning your diet. Again, you can choose to just apply this information personally, to quantum leap your own raw development, or you may choose to use it to start coaching others in the raw lifestyle. On top of this, there is the spiritual layer to what Kate does, and this is where the true magic lies. Changing your diet is about so much more than having more energy and feeling happier in your body. It opens you up to a whole new level of vibrancy in yourself and in your life, a way of being which is helping you access your true potential and really shine your light in the world. On the course, not only does Kate explain all this, but you get a chance to experience it and truly be it. Surrounded by so many like-minded people, absorbing high vibrational information, eating the best food on the planet, all in a supportive, beautiful environment, allows you to access the best of who you are and bring that to the fore.
This is a bit of an old review now - but very nicely written by Johanna Best - of a class I did in Sweden about a year ago. I love visiting Scandinavia. I feel they are actually ahead of us in the UK in the way they are adopting raw foods into the mainstream. The countries I have visited - Norway, Iceland, Sweden and Denmark - all have much smaller populations and yet have more webshops, raw products in the supermarkets and wholefood stores, raw cafes, and beautifully presented raw recipe books than we do here.
17th-20th January 2012
What better way to start off the year of legends, 2012, with a life-changing week in paradise.
For the first time ever, Kate is offering a chance to receive a Raw Magic Accreditation. On this twenty hour course, Kate will cover the full spectrum of the Raw Magic lifestyle. From philosophy to sea spaghetti, from B12 to 2012, from relationships to kale chips, we promise that you will finish the course armed with a practical knowledge of how to make magic in the kitchen, along with a transformed awareness of how to empower yourself and implement the magic in your world.
Everyone who completes the course satisfactorily will receive a certificate, an endorsement from Kate and Raw Living, which you may use as a credential should you wish to start teaching classes or catering yourself.
We wanted to find the most amazing setting to launch this new programme, and so we will be landing on the shores of India to soak up sun rays and good karma in between classes. Bhakti Kutir is located 200 m above Palolem beach, arguably Goa’s finest and safest beach, on the terraces of a coconut grove. Established by a raw Goan-German couple, the centre is fully equipped to cater for raw foodists. They grow much of their own produce at their local organic 7 acre farm in the jungle, and we will be using as much as possible on the course.
Libby Grant is facilitating the course, and can advise you on travel arrangements and visas, and help you with booking accommodation and making the arrangements for your stay. If you have questions that you cannot find the answer to on the Raw Magic in Goa site, please email firstname.lastname@example.org.
The cost of the course is £300.
Early bird price (available until 31st July) £275
Price for two people booking together £550
We will also be running one day workshops in North & South Goa for those already out there for the season. For more info on those go here.
This interview was filmed over Skype by Anja Horvat Jeromel for her website in Slovenia.
I was very excited when I got an email from Amy a few weeks ago inviting me to her raw chocolate class. I know a lot of people who have been on the course and rave about it. Plus everyone I've met who's been on the course, and whose chocolate I've tasted afterwards, has been producing amazing delights.
The course is out where Amy lives on the Sussex/Kent borders. It's an idyllic rural location, out in the middle of nowhere, but served by efficient high speed rail links so easy to reach from London.
Amy like to keep the group small so everyone gets all their questions answered, and also there is ample opportunity for all participants to get hands on and make the chocolates themselves. I think this really helps as chocolate making is such a science, and there are lots of little tricks to master. Amy also supplies attendees with a comprehensive booklet including recipes, to take home, so there is no need for scrupulous note taking.
You might wonder why i would need to go on the course, seeing as i am such a proficient chocolate maker myself! But I knew Amy, with her professionally trained chef's background, would have valuable information and ideas to share. As well as working for me when we had the shop in Brighton, Amy has worked for The Food Clinic (a short-lived raw restaurant in Brighton), The Raw Chocolate Company, and Saf, so she really has a wealth of experience to draw on.
The first half of the day involved Amy explaining some of the science behind chocolate making - why it is essential to temper to get good chocolate and which different kinds of molds are advisable. Then we made three batches of chocolate using the methods she had explained: white chocolate, milk chocolate, and dark. She showed us a huge selection of centres and flavourings that she favoured, and then showed us how to work with them. She also had some coloured chocolate (green, pink and yellow), and we all made our own multi-coloured chocolates, as well as espresso chocolates, and a chipotle and orange combination (at my request!).
We had a short break for lunch which I thought was a really good idea: it was great to get some greens in after all that sugar! Lunch was a light but beautifully presented salad with some of Amy's crackers, and an opportunity to chat and make connections with some of the other course attendees.
After lunch we did coconut bon bons (a bit like a Bounty bar!) and a fantastic creamy Italian hazelnut filling (which was my favourite). She showed us how to properly coat our chocolates for a professional effect, which sounds like it would be simple, but there's more to it than you would expect if you want them to come out presentable!
The day I was there most of the attendees were professional chefs, and I don't know if that is generally the case, but I think people who want to make chocolate on a commercial level are the ones who are likely to get the most out of it. But if you love chocolate and want to learn how to amaze and delight your family and friends with gourmet creations, then you certainly won't be disappointed. Amy said at the beginning of the course that she intended to cover everything you would ever need to know about professional raw chocolate making and I think she succeeded.
The actual chocolate recipes we followed weren't really to my taste. I like my chocolate dark, less sweet and crammed with superfoods! But this didn't detract from my enjoyment of the day. I learnt a lot about how to make chocolate box selections, and picked up plenty of ideas to inspire my own creations.
I feel there is an overkill of raw chocolate bars on the UK market, and much of it is of poor quality and likely to give raw chocolate a bad reputation. However, there are only a few people producing selection boxes (such as Anna Middleton), and it would be fantastic to see more development in this area. So if you fancy setting yourself up in business as a raw chocolatier producing high end goods, Amy's course is undoubtedly the best place to start. It's a shame Amy doesn't want to produce her own line!
To find out more about Amy's work visit her site Ooosha.
Kate offered me a nutritional make over and I jumped with excitement. Recently I have been feeling very tired and lethargic and really needing that something extra. Looking after my lil man is hard work as well as running a business and trying to do two what seems like full courses, all on the run. I think my inner battery has been a bit low and although I do lots of exercise, probably too much actually, and eat well, the strain on my adrenals was high due to my heavy workload. Kate’s consult was synchronicity indeed.
Kate has such a friendly style and a real be good to yourself attitude. She said to me, “Listen to your body, take it out of the head and into the body to heal,” when talking about trying to be perfect and a good 100% raw fooder. We discussed that you need to listen to your body and if your body wants chips, then buy good organic potatoes and make some chips. Denial is not the key to sustaining a healthy diet or lifestyle whatever your choice of food is!
As a fitness consultant I am a very physical person, I NEED to do a couple of hours exercise a day! As such my energy intake is very high, my body needs more calories to get me through than someone whom is quite sedentary in their day to day life. As such we discussed how I can achieve that high energy raw styleee.
Kate suggested taking chlorella after my workouts as well as greener grass and Spirulina, about one tablespoon of a mix of all. It was suggested that I could make some flax crackers which are very grounding and mix the powders into some avocados, by the way of which I should consume two a day of.
Two amazing superfoods for sustaining such a lifestyle are: Chia and Maca. Chia for the amazing hydrating benefits but also for the fat content, and the Omega 3’s which are very bio-available in Chia. Maca is great for energy, hormones and strength building. Burning fat is a good source of fuel for the body especially if your energy needs are high and one of the best sources is coconut butter. Don’t forget about the Seagreens as they are the most mineral rich food on the planet due to the sea bed still so rich in minerals. Kelp being the best source of the sea vegetables and extremely cheap to buy – bonus!
Kate was very supportive, and for me whom has been on-off raw for over two years now I had loads of information to think about and implement in my diet. Kate also reminded me of things I had forgotten to do, love myself and those naughty parts of me as they can run and hide but they always come home! You can hear my interview with Kate on the Magic Bubble for the full low down.