The Essential Indian Raw Vegan Uncooking Course: Tasty, Healthy & Revitalising Indian Food (ONLINE, self-paced course)

WARNING: Do Not Read This If You Hate Aromatic Spices, Fragrant Food or Delicious & Healthy Indian Cuisine

If you want to enjoy delectable Indian food without feeling sleepy, tired and lethargic after a huge meal, then this course will show you exactly how...

Growing up, I always looked forward to my weekends. Not because I didn’t have to go to school, but because my dad would take us out to eat authentic, tasty Indian food on Sundays.

It was almost as if it was our special weekly ritual.

We would have banana leaf rice where unlimited servings of hot piping rice are plopped onto fragrant banana leaves and drenched in aromatic curries.

There would be side servings of flavoursome vegetables such as the turmeric cabbage stir-fry. Or the less healthy and extremely oily but yet so addictive deep-fried, crispy bitter gourd slices.

If you think your meal was already super flavoursome, it became ultra-flavoursome with chutneys. Not to mention the requisite crunchy papadam which added texture and bite to the already special meal.

To cool down and balance out the spices, there’s raita. We haven’t forgotten the rasam, a tangy soup made from tamarind and even more spices which complements every item served on the banana leaf.

You think you’re full and can’t have anything more? But isn’t there always room for dessert? How can one leave without enjoying sweet, milky payasam elegantly spiced with hints of cardamom. Let’s drink to this all with a refreshing mango lassi yoghurt drink.

However, we all know about the “aftermath” of such meals. Most people just want to fall asleep and succumb to pure unproductive-ness. I always felt tired, lethargic, sleepy -- blaming it on post-meal blues.

Fast forward to today, those weekend Indian meals are something that I really miss.

Which got me thinking, could I replicate this WITHOUT the strong discomfort of a food coma from eating Indian food?

As a raw food chef, let me tell you: It Can Be Done!

In The Essential Indian Raw Vegan Uncooking Course, you’ll discover:

✅How to achieve crispy deep fried texture for your bitter gourd dish that both kids and adults enjoy without using a single drop of oil.

✅An ingenious way of using a super versatile vegetable to create rice dishes with only a fraction of the calories and carbs of normal rice.

✅What you should never do to ensure your turmeric cabbage lasts for months and doesn’t go bad at all. (perfect for those situations where you don’t have time to make multiple dishes and can just reach for this one that has been meal-prepped)

✅The secret to creating an Indian side dish that will not only lend a beautiful balance to your meal but also benefit your digestive health and strengthen your immune system.

✅The ZERO-guilt way of making papadams so that you can have as many pieces as you want since it’s oil-free! (plus it contains an ancient superfood)

✅Why you should have these 2 ingredients in your pantry to elevate your mango lassi so that your guests will be blown away.

✅An incredibly simple way of using a common raw food technique to create appealing putu mayam to satisfy those childhood memories and cravings.

✅ More than 3 different fermentation aids you can use to ensure wonderfully fermented coconut yoghurt every time. Number 2 is very affordable and cost-effective. (page 9)

✅An extremely effective recipe on how to make a delicious, anti-inflammatory spiced tea which has its origins dating back thousands of years and even steeped in tales of royalty. (your non-vegan friends most probably will be surprised you can make it dairy-free AND raw vegan)

Here’s what you get immediately from this Essential Indian Raw Vegan Uncooking Course:

• A 32-page PDF course booklet containing recipes, photos, tips & techniques on how to create your very own Indian Thali set including jeera rice, aloo gobi, bhindi masala, rasam, raita, masala chai and more!
• A Bonus Materials booklet which gives you even more recipes and links to how-to videos on favourites such as samosas and Kashmiri pulao.
• 18 How-To videos to guide you through making all these classic Indian dishes, exquisite recipes, delightful desserts and revitalising drinks.

Let this Essential Indian Uncooking Course show you how to start making all these delicious food and more at home:

1. Jeera Rice

2. Bhindi Masala

3. Aloo Gobi

4. Turmeric Cabbage

5. “Fried” Bitter Gourd

6. Coconut Yoghurt

7. Raita

8. Papadam

9. Rasam

10. Vadai

11. Coconut Chutney

12. Masala Chai

13. Mango Lassi

14. Payasam

15. Putu Mayam

And there's more BONUSES too!!

1. Samosas

2. Kashmiri Pulao

3. Coconut Barfi

4. Coconut Ladoo

5. Mushroom Tikka Masala

(scroll through the photos after the poster to see what all these incredibly tasty and crowd pleasing dishes look like!)

About Raw Chef Yin - Raw Vegan Celebrity Chef & Educator

Raw Chef Yin is Malaysia’s very own raw vegan celebrity chef, bestselling author and TEDx speaker. She has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.

As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions internationally and locally including London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.

She presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food”.

Raw Chef Yin was selected to represent Malaysia at the world-class Massachusetts Institute of Technology Beyond Food Bootcamp that is working towards solving the world’s food challenges.

Vegan festival goers might recognise her as she has presented at the various vegan festivals all over the world including:

- Perth Vegan Expo

- Brighton Vegan Summer Festival

- Bali Vegan Festival

- Singapore Vegan Festival

- World Vegan Day

- Malaysia Vegan Festival

She has been featured in numerous media publications such as LIVEKINDLY, PBN Food, The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German) and has also appeared on national radio shows including BFM: The Business Radio Station, Matic.FM, eFM and Aforadio.

Together with raw vegan French Chef Tina Barrat, Raw Chef Yin has introduced creative, nutritious fine dining experiences to excited audiences in both Hong Kong and Malaysia.

In 2020, she launched various online courses including Raw Vegan Cheese and How To Make Tempeh From Scratch where people all over the world can now discover how to make delicious raw vegan cheese as well as beautiful tempeh.

One of her latest online courses is Mouthwatering Korean Dishes, possibly the first raw vegan Korean course in English!

Then there's also the deliciously decadent dairy-free Ice Cream course where you get everything you need to get started on making amazing frozen treats.

Would you like to Master The Art of Raw Vegan Japanese Cuisine? You can do so with Raw Chef Yin!

Or create showstopping holiday foods with the Christmas Showstoppers course!

If you love Thai food, you should totally check out - Tantalising Thai: A Raw Vegan Approach To Vibrant Thai Dishes course.

Due to the lockdown and cancellations of live events and travel plans, she’s created a subscription service RAWK WITH YIN, where you get to learn a new vegan course every month for a low, monthly subscription fee.

Her published eBooks include:

1. Raw Vegan Delights: Asian Edition

2. Fun with Asian Raw Food

3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020)

4. Fun with Vegan Cheese

5. Fun with Asian Raw Food 2

If you have a sweet tooth, get her bestselling, bilingual print book on desserts: Guilt-free Desserts. It's in two-in-one English and Chinese book.

Watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show or buy her award-winning books, enrol in one of her online, self-paced courses or attend one of her pop-up dining experiences.

❓FREQUENTLY ASKED QUESTIONS (FAQ)❓

1. How do I pay for the course?

You can pay via credit card, debit card or PayPal.

2. I'm in Malaysia. Can I pay via ATM?

This eCommerce system has been set in place, so we ask that you pay via this Gumroad platform. No, you cannot pay via ATM. However if you have an ATM card, that should double up as a debit card in Malaysia so how about using that instead?

3. Can I download the videos?

Yes. In fact, I would recommend you do so for easy and quick viewing of the video tutorials.

4. Can I stream the videos?

Yes, although it's recommended to use a desktop computer or laptop to stream the videos.

5. Are the videos pre-recorded?

Yes, they are pre-recorded. This is a self-paced course, so you can choose to complete it at your own pace, anywhere and at any time as long as you have an Internet connection.

5. Is everything raw vegan?

Yes, this is a raw vegan course.

6. Do I need any special equipment to make this?

As this is a raw food course, you'll mainly use a chopping board & knife as well as a food processor & blender to make most recipes. Some recipes require a dehydrator or a spiralizer.

7. Are these recipes gluten-free?

Yes! All recipes are gluten-free if you use gluten-free miso and gluten-free soy sauce.

9. Are there nut-free recipes?

Yes, the majority of the recipes in the course are nut-free actually. Here's the full list which are nut-free or have nut-free options:

- Jeera Rice

- Bhindi Masala

- Aloo Gobi

- Turmeric Cabbage

- “Fried” Bitter Gourd

- Coconut yoghurt

- Raita

- Papadam

- Rasam

- Vadai

- Coconut Chutney

- Masala Chai

- Mango lassi

- Payasam

- Putu Mayam

- Samosas

- Coconut Barfi

- Coconut Ladoo

- Mushroom Tikka Masala

READY TO SIGN UP?

Click "I want this!" to get enrolled now.

(After you've paid, you will receive a link to download the instructions on how to access the class. Please read the instructions carefully and follow the steps accordingly.

⭐Note that this is the same email that includes your receipt. Please SAVE this email so you can access future course material, if any. If you don't see the email, please check your SPAM folder as sometimes it might end up there.)

Kindly note that you may be charged VAT on top of the course price if you live in the EU. VAT will be reflected in the form before you pay.

Investment:

Regular price: USD75

My in-person classes are usually USD90 for 3 recipes so this online course is a good deal! 
--------------------------------------------------------------------------------------------------

Thank you for your interest in purchasing our online course. Before you make your purchase, we kindly ask that you carefully read our refund policy outlined below.

NO REFUNDS

Due to the digital nature of our course, all sales are final. Once you have gained access to the course materials, we are unable to offer refunds, exchanges, or cancellations. By making a purchase, you agree to these terms.

COURSE ACCESS

Upon successful payment, you will receive immediate access to the course content. Please ensure that the email address you provide during the purchase process is accurate, as all course-related communications will utilise the email address you key in.