Pure Joy Academy took my passion for food and healthy eating to the next level! From the daily lectures on conscious communication and thinking, to the demos and hands-on portion where you can literally taste the love energy that goes into preparing food…this invaluable experience has confirmed that I am a chef at heart who is here to help heal the world, one plant-based meal at a time! During my travels following the course, I have learned to eat more simply utilizing what is available, and my brain is constantly thinking, “how can I make this dish more raw or alive?!”
Monique Bogni

Meet our current online student and aspiring master chef, Nina!!She is making a gourmet cheese platter from her Level 1 Raw Immersion Certification. If only her grade school taught this….we are taking edible education to a whole nother level!
Nina

Elaina began teaching raw food courses in 1998. She is considered by many to be a pioneer of gourmet raw foods. She has created some of the recipes and has invented some of the everyday products which are used by professional chefs making raw foods. She has worked hard to publish 3 recipe books, and after 12 years of teaching, she co-founded Pure Joy Culinary Academy (2010). 

Elaina began teaching raw food courses in 1998. She is considered by many to be a pioneer of gourmet raw foods. She has created some of the recipes and has invented some of the everyday products which are used by professional chefs making raw foods. She has worked hard to publish 3 recipe books, and after 12 years of teaching, she co-founded Pure Joy Culinary Academy (2010). 

Section 1. DEMOS:

• Knife skills
• Soaking and Sprouting
• Nuts and Seeds

Section 2. DIPS AND SPREADS:

• Mock Salmon and Sunflower Onion Dip
• Sushi Rolling
• Rice Paper Spring Rolls

Section 3. LIQUIDS:

• Juices and Juicers
• Nut Milks
• Super Food Smoothies
• Green Soups

Section 4. SALADS AND DRESSINGS:

• Salad Dressings
• Marinated Kale Salad
• Curried Carrot Salad
• Seaweed Salad

Section 5. BREAKFASTS:

• Fresh Apple Granola
• Buckwheat Crunchies

Section 6. CULTURED FOODS:

• Opening Thai Young Coconuts
• Coconut Kefir
• Coconut Yogurt Cheese
• Making Sauerkraut

Section 7. CONDIMENTS:

• Mustard
• Mayo
• Ketchup

Section 8. MAIN COURSES:

• Burgers
• Lasagna (Includes Marinara Sauce and Quick Ricotta Cheese)

Section 9. BREADS AND CRACKERS:

• Spouted Buckwheat Bagels
• Gluten Free Almond Flat Bread
• Basic Flax Crackers

Section 10. PASTAS AND TOPPINGS:

• Neat Balls
• Zucchini Pasta Noodles
• Pesto Sauce
• Alfredo Sauce
• Mac N Cheeze Sauce
• Assembling Plate of Pastas with Neatballs and Sauces

Section 11. DESSERTS:

• Basic Cheesecake
• Bavarian Crème Custard
• Chocolate Pudding
• Parfaits
• Chocolate Clusters
• Spirulina Fudge

What equipment will I need for this course?