Now on DVD from raw chefs, health ministers, and educators come these exciting volumes from the "Uncooking With Jackie and Gideon Series" - Country Barbecue. Learn the Secrets of the raw food kitchen from two of the most respected professionals in the Raw Food Movement.

This DVD contains a DOZEN recipes from Jackie's original creations. Each recipe is demonstrated and explained step-by-step with many extra tips, information about ingredients, and lifestyle issues.

In addition to Jackie and Gideon's expert instruction, this DVD is PACKED with extras, including navigation controls to individual recipes, and an introduction to raw foods from Jackie and Gideon themselves.

By inserting the disk into your computer, you'll have access to all kinds of DVD extras, including printing recipes, accessing web links, and joining Sprout Raw Food's newsletter.

"Uncooking With Jackie and Gideon" series is highly endorsed by raw food teachers and authors, such as Rhio, author of "Hooked on Raw", Dr. Doug Graham, author of "80/10/10", Paul Nison, author of "The Raw World", Dr. George and Rhonda Malkmus, authors and founders of Hallelujah Acres, and so MANY more!

Get your copy today while supplies last!

DVDs Menu:

Yields 2 cakes
2 cups pecans, soaked, drained, and dehydrated for 12 hours
2 cups walnuts, soaked, drained, and dehydrated for 12 hours
2 cups almonds, soaked and drained, and dehydrated for 12 hours
1 teaspoon salt
1/2 pound medjool dates, with seeds removed, soaked for 1/2 hour and drained.
1 teaspoon vanilla powder (see recipe)
1/4 cup raw honey
1/4 cup flax seeds, finely ground
1 cup dried mango, cut into small pieces
1 cup dried papaya, cut into small pieces
1 cup dried pineapple, cut into small pieces
1 cup dried apricots, cut into small pieces
1 cup raisins
2 tablespoons orange zest
2 cups freshly grated coconut

Place half of the almonds into a food processor and process until finely ground.
Place one half of the pecans and walnuts, with dates, vanilla, salt, and orange zest, in a food processor and process until finely ground.
Add in the flax seed, process well.
Add honey, and process until the mixture is well blended and place in a bowl.
Chop the other half of the pecans, walnuts, and almonds, coarsely, add to the bowl.
Add the chopped dried fruit and grated coconut to the bowl, mixing well using your hands.
Form into 2 one-inch thick cakes, using a decorative tin to form.
Decorate the top with pecan halves, wrap in plastic wrap and refrigerate. Place in a decorative tin.

1 cup pine nuts, soaked 2 hours and drained
1 cup macadamia nuts, soaked 8 hours and drained
1/4 cup lemon juice, freshly squeezed
2 teaspoons ground nutmeg
1 cup water
2 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon paprika
6 cups spinach, chopped fine

Yield: 8 cups

8 ounces cranberries
2 oranges, seeded and peeled
2 apples, cored and peeled
1 tablespoon orange zest (from organic oranges only)
2 cups walnuts, washed, soaked for 6 hours, and dried for 6 hours in dehydrator 8 medjool dates, pitted and soaked for 1 hour if they are not soft
1/2 cup raw honey

Process cranberries in a processor until finely chopped and remove to a bowl.
Process orange, apples, orange zest, dates and honey until finely minced.
Place in bowl with cranberries.
Process walnuts in a processor until coarsely chopped and add to bowl of cranberries, oranges, and apples.
Combine all and mix well. If more sweetness is needed add more dates or raw honey.
This is best if made a day ahead and refrigerated.

Jackie Graff, RN, BSN - Living Foods Chef

A graduate of the University of South Carolina with a B.S. degree in Nursing, Jackie has 30 years of experience in various areas of patient care and education. She is a Gourmet Living Foods Chef, Educator, Health Consultant, and a 100% live foodist. As a nurse, Jackie has worked for 33 years with patients with all diseases and conditions, and could not heal them or herself... she could only relieve their pain, and give them some measures of comfort, and in crisis situations, assist in saving their lives.

Gideon Graff - Living Foods Chef

Born in Israel, Gideon is a graduate of the Haifa Institute of Technology in Hospitality Management, with many years of experience managing resorts and luxury hotels, and is a 100% live foodist.