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bring your food to life!

Finally, something world class. Be inspired to eat better. Feel accomplished in the kitchen. Master the craft of raw vegan food preparation. Bring your food to life.

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Artisan Raw Foods Chef & home cook Stephanie Jeffs is an established raw foods teacher and educator. Working with London’s Premiere Cooking School Stephanie brings her raw food recipes to life in a state of the art teaching kitchen in London where students learn hands on at their own workstation with professional equipment.

Sharing her in-depth knowledge with inspiration and panache Stephanie will guide you through a thorough understanding of her ‘5 Pillars of Raw Food’ and her ‘7 Techniques of Raw Food Preparation’ across a range of masterclasses and teaching events.

Stephanie has over 20 years of teaching experience, is an author of 6 ebooks and her global bestselling plant-based recipe book Spiralize is currently helping people spiralize their lives around the world. With a series of interactive masterclasses, special pop-up and residential events you will be guaranteed a delicious and very special time while learning food preparation techniques, ingredients and recipes that could quite literally change your life.

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My aim is your happiness and I will always do my best to find a happy solution to your changing plans. Please see full cancellations policy here.

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WE ARE NOW OPEN FOR BOOKINGS! PLANTBASED RETREAT AUGUST 2019 PORTUGAL! ☘️🙏🏻💕 I already know that you are interested in taking your health to the next level, otherwise you just wouldn't be here! I also know that you love healthy plant based food and want to look, and feel, supersonic healthy!
Are you ready to retreat to a place where you can completely rest, reset and let go and enjoy chef prepared plant based cuisine at its finest with a splash of yoga, and more? Join me in the Algarve for my annual detox!

YABADABADOOOOO!! We are green for go August 3-10th and August 10-17th and I am bursting with excitement to welcome YOU to our little haven of joy in Portugal! Click on the link in bio to read ALL about what we get up to and if you’d like to book - you can pay just £250 deposit through the website or grab all these special offers sent out to my mailing list today! Sign up for news (via website link) and these offers will be sent out to you!

These offers are EXCLUSIVE to my newsletter readers! 💕FREE ProSpiralizer (worth £79.99!) with all bookings made before Feb 14th
💕FREE return transfers (worth £70!) for early birds who book and pay in full by Feb 28th (join transfer with a group)
💕Pay just £250 deposit NOW to secure your booking and pay the rest by the end of April!
💕10%early bird discount for all bookings paid in full by end April 2019
💕Returning guests get 10% off ALWAYS and 15% off when booking before Feb 28th!

#retreat #happy #love #Portugal #detox #holiday #plantbased #vegan #food #cheflife #Algarve #weightloss #wellness #foody #vegansofig #veganchef #yoga #pinchme #plantbaseddiet #pcos #plantmedicine #cacaoceremony #meditation #bringyourfoodtolife
WE ARE NOW OPEN FOR BOOKINGS! PLANTBASED RETREAT AUGUST 2019 PORTUGAL! ☘️🙏🏻💕 I already know that you are interested in taking your health to the next level, otherwise you just wouldn't be here! I also know that you love healthy plant based food and want to look, and feel, supersonic healthy! Are you ready to retreat to a place where you can completely rest, reset and let go and enjoy chef prepared plant based cuisine at its finest with a splash of yoga, and more? Join me in the Algarve for my annual detox! YABADABADOOOOO!! We are green for go August 3-10th and August 10-17th and I am bursting with excitement to welcome YOU to our little haven of joy in Portugal! Click on the link in bio to read ALL about what we get up to and if you’d like to book - you can pay just £250 deposit through the website or grab all these special offers sent out to my mailing list today! Sign up for news (via website link) and these offers will be sent out to you! These offers are EXCLUSIVE to my newsletter readers! 💕FREE ProSpiralizer (worth £79.99!) with all bookings made before Feb 14th 💕FREE return transfers (worth £70!) for early birds who book and pay in full by Feb 28th (join transfer with a group) 💕Pay just £250 deposit NOW to secure your booking and pay the rest by the end of April! 💕10%early bird discount for all bookings paid in full by end April 2019 💕Returning guests get 10% off ALWAYS and 15% off when booking before Feb 28th! #retreat #happy #love #Portugal #detox #holiday #plantbased #vegan #food #cheflife #Algarve #weightloss #wellness #foody #vegansofig #veganchef #yoga #pinchme #plantbaseddiet #pcos #plantmedicine #cacaoceremony #meditation #bringyourfoodtolife
** HOW TO CARAMELISE RAW VEGGIES ** All food prepared with love is an absolute delight. And these caramelised veggies are no exception. 
They’re also a perfect addition to any festive platter. I just love massaging the paste in to these veggies before they get warmed in the dehydrator (or oven) and turned in to deliciously sweet, caramelly veggies (or crunchy chips if you keep them in for longer!) The basic paste is used in several of my plant based recipes. Because it’s sort of a staple. It’s easy and it just works! You can find it in my ebook A Raw Christmas and in my carrot batons recipe (you simply have to try it!) INGREDIENTS 🌟4 parsnips, beetroots or any veggies (especially roots)
🌟 3 tablespoons Udos Choice, olive or Flax oil
🌟 water to blend (1/4 cup)
🌟 2 tablespoons tamari
🌟 4 medjool dates
🌟 4 dried apricots
🌟 2 tablespoons maple syrup, raw honey or other liquid sweetener of your choice

METHOD

Clean and cut the veggies in to halves or thin slices. Mix the other ingredients to form a batter in a high-powered or personal blender. Pour the batter over the veggies a bowl and massage with your hands until all the veggies are really well covered. Remove and place on dehydrator trays. Spread the veggies over the trays including any excess sticky batter and dehydrate overnight (9 hours) on 43. Keep warm until dinnertime or keep drying until you get crunchy veggie chips (can you wait that long?) Link to all my festive recipes on the blog in bio link #recipe #festiverecipes #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #christmasdinner #food #foody #plantbased #cheftips #vegan #rawfood #madewithlove #vegetarian
** HOW TO CARAMELISE RAW VEGGIES ** All food prepared with love is an absolute delight. And these caramelised veggies are no exception. They’re also a perfect addition to any festive platter. I just love massaging the paste in to these veggies before they get warmed in the dehydrator (or oven) and turned in to deliciously sweet, caramelly veggies (or crunchy chips if you keep them in for longer!) The basic paste is used in several of my plant based recipes. Because it’s sort of a staple. It’s easy and it just works! You can find it in my ebook A Raw Christmas and in my carrot batons recipe (you simply have to try it!) INGREDIENTS 🌟4 parsnips, beetroots or any veggies (especially roots) 🌟 3 tablespoons Udos Choice, olive or Flax oil 🌟 water to blend (1/4 cup) 🌟 2 tablespoons tamari 🌟 4 medjool dates 🌟 4 dried apricots 🌟 2 tablespoons maple syrup, raw honey or other liquid sweetener of your choice METHOD Clean and cut the veggies in to halves or thin slices. Mix the other ingredients to form a batter in a high-powered or personal blender. Pour the batter over the veggies a bowl and massage with your hands until all the veggies are really well covered. Remove and place on dehydrator trays. Spread the veggies over the trays including any excess sticky batter and dehydrate overnight (9 hours) on 43. Keep warm until dinnertime or keep drying until you get crunchy veggie chips (can you wait that long?) Link to all my festive recipes on the blog in bio link #recipe #festiverecipes #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #christmasdinner #food #foody #plantbased #cheftips #vegan #rawfood #madewithlove #vegetarian
Yes!! It’s sooo nearly Christmas! Everything’s wrapped up n ready and I am immersed in preparations, it feels great! We will most definitely be enjoying these delicious stuffing balls with our festive supper! I love stuffing.. so bad. I could eat it in sandwiches, on anything, by itself, with all sorts… it’s the best! And this recipe really is champion! You can use this base recipe also to make festive crackers in the dehydrator too – trust me. It works on every universal level!

Recipe on the blog using bio link: 
Ingredients

Makes 12 – 20 balls 🌟1 white onion finely chopped
🌟 4 medjool dates (stoned and roughly chopped.
🌟 1 cup soaked buckwheat (soaked in filtered water overnight and rinsed and soaked and rinsed for a further 12 hours)
🌟 1 cup soaked sunflower seed mix (soaked in filtered water for 4 hours and rinsed) 🌟 ½ cup organic oats (not soaked)
🌟 1/3 cup soaked linseed (just one hour soak is fine. Just cover the seeds in water. Not too much)
🌟 10 fresh sage leaves (chopped or cut finely)
🌟 1 heaped tspn capers
🌟 1 tspn dried sage
pinch salt & pepper to taste

You will need:

Food Processor
Dehydrator or oven

Method

Start with the onions in the food processor. Pulse to break down (don’t over blend or you will puree it) Add all other ingredients slowly. Leave the mix chunky or as fine as you like it. Use an ice-cream scoop to make flat balls or use your hand to make round balls. Dehydrate on 42 overnight or for 9 hours, until dried but not too crispy (unless you like them crispy!) If using an oven dry for up to 4 hours on 50 (or lowest setting) with the oven door ajar. 
You’re very welcome. And Merry Christmas! 
#merrychristmas #vegan #stuffing #recipe #plantbased #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #food #food52 #vegansofig #plantbaseddiet #pcos #festiveaf #detox #vegetarian #easyrecipes
Yes!! It’s sooo nearly Christmas! Everything’s wrapped up n ready and I am immersed in preparations, it feels great! We will most definitely be enjoying these delicious stuffing balls with our festive supper! I love stuffing.. so bad. I could eat it in sandwiches, on anything, by itself, with all sorts… it’s the best! And this recipe really is champion! You can use this base recipe also to make festive crackers in the dehydrator too – trust me. It works on every universal level! Recipe on the blog using bio link: Ingredients Makes 12 – 20 balls 🌟1 white onion finely chopped 🌟 4 medjool dates (stoned and roughly chopped. 🌟 1 cup soaked buckwheat (soaked in filtered water overnight and rinsed and soaked and rinsed for a further 12 hours) 🌟 1 cup soaked sunflower seed mix (soaked in filtered water for 4 hours and rinsed) 🌟 ½ cup organic oats (not soaked) 🌟 1/3 cup soaked linseed (just one hour soak is fine. Just cover the seeds in water. Not too much) 🌟 10 fresh sage leaves (chopped or cut finely) 🌟 1 heaped tspn capers 🌟 1 tspn dried sage pinch salt & pepper to taste You will need: Food Processor Dehydrator or oven Method Start with the onions in the food processor. Pulse to break down (don’t over blend or you will puree it) Add all other ingredients slowly. Leave the mix chunky or as fine as you like it. Use an ice-cream scoop to make flat balls or use your hand to make round balls. Dehydrate on 42 overnight or for 9 hours, until dried but not too crispy (unless you like them crispy!) If using an oven dry for up to 4 hours on 50 (or lowest setting) with the oven door ajar. You’re very welcome. And Merry Christmas! #merrychristmas #vegan #stuffing #recipe #plantbased #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #food #food52 #vegansofig #plantbaseddiet #pcos #festiveaf #detox #vegetarian #easyrecipes
Every year I love giving my Raw plantbased Christmas dinner a new look. When plating up I have some funky slate tiles I like to use and I can never get enough of my chef rings for dressing up some grub and making it look posh. It tastes better if it’s been tarted up a bit. Or is that just me?

The creamy stash is a beautifully dressed dollop of creamy cauliflower and parsnip mash creamed together with cashew nuts and other flavours. Topping that is massaged kale (ever made love to a vegetable?) mixed with fermented sauerkraut. Topping it all (because it’s so pretty, incredibly enzyme rich which a winter diet really needs and always adds a dash of glamour to a dish) is a stash of mixed sprouts (mainly alfalfa). Eaten together these flavours complement each other so well.

I encourage students to reach for all areas of the tongue and to blend tastes when pulling together a recipe. Not only should foods do this to excite the mouth if a dish is going to be enjoyed it really should have multi layers. By that I mean that there should be more than just one hit of flavour. There should be one hit after the next; a creamy aftermath to a sweet, deep initial taste and perhaps a waft of bitterness from seeds like sesame. Beautifully thought out recipes that create well-rounded dishes do this. And this dish does it rather well.

Next to the mash stash is a heap of caramelised onions, holding a buckwheat and sunflower sausage surrounded by a porcini mushroom sauce. 
Want more? Check out my blog for lots of free recipes and grab all my festive recipes from my ebook ‘A Raw Christmas’. Link in bio 🎄🎅🏼🎁⭐️
#Totesdelish #plantbased #vegan #christmas #love #nomeat #cleaneating #detox #healthyeats #cheflife #cookeryschool #bringyourfoodtolife #exploreraw #christmasdinner #recipes #veganchristmas #plantbaseddiet #pcos #kale #smash #mash
Every year I love giving my Raw plantbased Christmas dinner a new look. When plating up I have some funky slate tiles I like to use and I can never get enough of my chef rings for dressing up some grub and making it look posh. It tastes better if it’s been tarted up a bit. Or is that just me? The creamy stash is a beautifully dressed dollop of creamy cauliflower and parsnip mash creamed together with cashew nuts and other flavours. Topping that is massaged kale (ever made love to a vegetable?) mixed with fermented sauerkraut. Topping it all (because it’s so pretty, incredibly enzyme rich which a winter diet really needs and always adds a dash of glamour to a dish) is a stash of mixed sprouts (mainly alfalfa). Eaten together these flavours complement each other so well. I encourage students to reach for all areas of the tongue and to blend tastes when pulling together a recipe. Not only should foods do this to excite the mouth if a dish is going to be enjoyed it really should have multi layers. By that I mean that there should be more than just one hit of flavour. There should be one hit after the next; a creamy aftermath to a sweet, deep initial taste and perhaps a waft of bitterness from seeds like sesame. Beautifully thought out recipes that create well-rounded dishes do this. And this dish does it rather well. Next to the mash stash is a heap of caramelised onions, holding a buckwheat and sunflower sausage surrounded by a porcini mushroom sauce. Want more? Check out my blog for lots of free recipes and grab all my festive recipes from my ebook ‘A Raw Christmas’. Link in bio 🎄🎅🏼🎁⭐️ #Totesdelish #plantbased #vegan #christmas #love #nomeat #cleaneating #detox #healthyeats #cheflife #cookeryschool #bringyourfoodtolife #exploreraw #christmasdinner #recipes #veganchristmas #plantbaseddiet #pcos #kale #smash #mash
** PIGS IN BLANKETS ** my #vegan #plantbased version. This is a tough call. Calling these poor souls pigs in blankets – as there’s no meat involved and they’ve not been cooked in bacon. So if awesome veggie food floats your boat then you might like to try my fab recipe for raw sausages this Christmas (or in fact any day of the year!) Ingredients for the sausages (the no-pigs) 💕 💕 💕 🌟 2 cups sunflower seeds in pure water (overnight then drain)
½ onion
🌟 1 tsp. garlic powder
🌟 1 tsp. onion powder
🌟3-4 portobello mushrooms marinated in 3-4 tbsp tamari
🌟 1 tbsp. garam masala
🌟2 teaspoons of chia seeds
🌟2 tbsps. water.

Method

Soak the sunflower seeds in pure water (overnight then drain). Place in food processor with all the other ingredients except the chia seeds. Stir them in last (you don’t want to crack the seeds open). Form into sausages and keep in fridge for at least 4 hours (for the chia seeds to bloat). Ready to eat, or dehydrate for 6-10 hours or oven warm on a very low heat for an hour (50c with the door ajar usually does it) or you can wrap your pigs n blankets before you dry/warm them.

Ingredients for the aubergine wrap (the blanket!) Marinade thinly sliced aubergines in soak batter: blend 2 tablespoons tamari, 4 tablespoons olive oil, 2 apricots, 3 teaspoons onion powder, 1 clove garlic, tspn curry powder, splash of water. Rub the batter into the sliced aubergines and then sprinkle with a final dash of tamari. Marinade overnight. Then wrap over fridged sausages. Dehydrate for up to 10 hours or warm through in an open oven on 50. Recipe also on blog. Link in bio. Enjoy!! #merrychristmas #pigsinblankets #recipe #vegetarian #rawfood #rawchristmas #love #chef #festive #holidyrecipes #happyholidays #plantbaseddiet #pcos #nomeat
** PIGS IN BLANKETS ** my #vegan #plantbased version. This is a tough call. Calling these poor souls pigs in blankets – as there’s no meat involved and they’ve not been cooked in bacon. So if awesome veggie food floats your boat then you might like to try my fab recipe for raw sausages this Christmas (or in fact any day of the year!) Ingredients for the sausages (the no-pigs) 💕 💕 💕 🌟 2 cups sunflower seeds in pure water (overnight then drain) ½ onion 🌟 1 tsp. garlic powder 🌟 1 tsp. onion powder 🌟3-4 portobello mushrooms marinated in 3-4 tbsp tamari 🌟 1 tbsp. garam masala 🌟2 teaspoons of chia seeds 🌟2 tbsps. water. Method Soak the sunflower seeds in pure water (overnight then drain). Place in food processor with all the other ingredients except the chia seeds. Stir them in last (you don’t want to crack the seeds open). Form into sausages and keep in fridge for at least 4 hours (for the chia seeds to bloat). Ready to eat, or dehydrate for 6-10 hours or oven warm on a very low heat for an hour (50c with the door ajar usually does it) or you can wrap your pigs n blankets before you dry/warm them. Ingredients for the aubergine wrap (the blanket!) Marinade thinly sliced aubergines in soak batter: blend 2 tablespoons tamari, 4 tablespoons olive oil, 2 apricots, 3 teaspoons onion powder, 1 clove garlic, tspn curry powder, splash of water. Rub the batter into the sliced aubergines and then sprinkle with a final dash of tamari. Marinade overnight. Then wrap over fridged sausages. Dehydrate for up to 10 hours or warm through in an open oven on 50. Recipe also on blog. Link in bio. Enjoy!! #merrychristmas #pigsinblankets #recipe #vegetarian #rawfood #rawchristmas #love #chef #festive #holidyrecipes #happyholidays #plantbaseddiet #pcos #nomeat