Sandra Yearms Joblonicky Houston’s RAW Culinary Arts Chef & Instructor
~conscious living & conscious eating…without deprivation…
for radiant health through a preservative, sugar, gluten, dairy free lifestyle~

Teaching adult & children’s nutrient dense plant based food classes, with recipes and ingredients to honor the raw, vegan, vegetarian & Standard American Diet. There are classes for desserts and baked goods as well.  Remember, health and wellness is about ingredients
and how the food is prepared…cooked or uncooked (raw, or uncooked, is food not heated above 118º).

 

 

 

CHEF’S TIP
Indulge in RAW foods before you decide to invest in costly equipment like a Vitamix and dehydrator.

PERSONALIZED CLASSES

• Meatless Monday Recipes
• Leftovers, Or  one recipe that makes 3-meals
• Simple Trade-offs” to improve your diet and help you regain your perfect weight… one simple
• substitute is real raw Agave to replace sugar and those dangerous little colored packets!
• Substitutes for:
  Pasta
  Breads
  Sweeteners
  Creamy & Transparent Dressings
  The best Dolmas you’ve ever eaten! without meat!
• For the Dairy/Lactose Intolerant:
  Bechamel Topping for Casseroles
  Dressings for Waldorf Salad,
  Classic Blue Cheese Dressing
  Cheeses that can be eaten and tolerated
  Creamed and scalloped Potatoes
  Bisques and Soups without Cream but with all the creaminess you
• Thick, Creamy Bisques that are ready in 20!
• Flourless Cake • Sinless Desserts • Sublime Seasonal Tarts
• Sweet & Savory Crackers that finish in oven or dehydrator
• Kale Chips…SO easy to make and, they are still healthy and popular!
  Why pay $6-7 for a 2.5 oz box? Learn to do this yourself! You’ll eat healthy and SAVE money!
• Dehydrated pear rounds that make delicious “scoops” for fruit and savory dips

 

YOU CHOOSE…without Guilt!
RAW, Vegan, Vegetarian, and a revamped Standard American Diet … it’s all about YOU and HEALTHY choices!

Sandra Yearms Joblonicky
Raw Culinary Arts Associate Chef & Instructor | February 2009
Living Light Culinary Arts Institute, Ft Bragg, CA
Alissa Cohen Raw Food Chef Level 1 | April 2008
James Beard Creative Cookery Contest | National Magazine | Runner-up
Essential Reiki Master, Diane J Stein | June 2002
Usui Shiki Ryoho 1st and 2nd Degree, Nancy M. Swenson | October 1997
Corporate Catering Business Owner 10 years | Guest Service up to 125
Restaurant & Catering Consultant | New Recipes, Menus & Interiors
Wellness & Longevity Researcher | 25 years
Isha Foundation Inner Engineering Program | May 2012

At 75 years of age, July 15, 2015…Always a New Adventure!
(an inspiration to myself…and I hope, many others,)