• The creation of menus and recipes with key ingredients.

• Creation of organic, vegetarian or raw food preparations.

•Superfood smoothie recipes.

• Raw juices, kombuchas and elixirs.

•Sprouting and growing young greens and fruit.

• Fermenting and culturing vegetables into krauts.

• Salads, dips, speeds and purees.

•Herbal tea preparation.

• Recipe conversion to healthy, organic or raw versions.

• Flavor tasting, balancing and enhancements.

• Simple meal planning for one or two people.

• Menu design for three to fifteen people.

• Global ingredient and food combinations.

• Organic and local, indigenous raw food nutrition.

• Ripening and storing foods to maximize nutrition.

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