CLASSES

Come and study with Rita Romano who has taught raw food cuisine for 30 years. Her goal is to provide personalized instruction using her book "Dining in the Raw" as the curriculum guide and instruction manual.  This book is one of the first complete guides for raw, sprouted, marinated and dehydrated foods.  An individually designed program will be created to satisfy your needs and those of your family. 

Although Rita presently concentrates on teaching raw food cuisine techniques, she continues teaching macrobiotic principles as well when requested.  Her book does present the best of both worlds.  This is the perfect food retreat for re-vamping you diet and lifestyle; a time-out to learn how to take better care of yourself and your loved ones. Professional chefs enjoy this opportunity to expand their repertoire and feature a new direction in food preparation. Please contact her at 561-24RITA0 or realitychef@rawkitchen.com for seasonal pricing options and  discounts for couples and groups. 

Your vegan meals and lessons are tailored according to your needs. Enjoy a one on one teaching experience with more personal attention. Consider her your private training coach.  Phone consultations are available by appointment. There are many activities for your pleasure so relax and enjoy our tropical island after class.  Key West offers a beautiful coral reef for snorkeling and scuba diving. For those of you who love music and dancing, there are often unique groups visiting from all over the USA. Yoga, massage, colonics, and various exercise classes are available along with exotic shopping stores and live theatre groups.

 2 small avocados,* peeled and seeded
 ½ European cucumber, finely chopped
 ½ red pepper, minced
 1 ear corn, decobbed
 1 clove garlic, minced (or more)
 2 stalks celery, minced
 ½ cup fresh cilantro, minced
 Braggs Amino or herbed sea salt (Herbamare®) to taste
 1 small carrot, finely minced
 Juice of one lemon (or more), optional

Blend avocados in the Cuisinart with the S blade using enough water to make a smooth, creamy base for the soup stock.  Add vegetables and mix well.  Let the soup sit for a few hours for the flavors to blend.  *Substitute tahini for avocado for soup base if desired.  Citrus adds a different dimension to the soup.