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The Raw Chef Help & FAQs
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General FAQs
How do I become a raw food chef? What course should I do?
Why do you charge in US dollars when you’re a UK business?
Will you promote my website/book/DVDs/product/program to your readers?
Does Russell do live classes?
Can I interview Russell?
Ingredients & Equipment
Are the plastic sheets safe to use in dehydrators?
Is Irish moss healthy and safe?
What blender & food processor do you recommend?
What dehydrator does Russell use?
Where do I get those metal rings from? And what’s the best size?
What brand of mandolin do you use
Where can I find Irish moss?
Where do I get young coconuts?
Can I use metal spoons and a sieve with kefir?
Nutrition & Recipes
Does raw food contain too much fat?
Can I lose weight with raw food?
Can you provide more low fat/low sugar recipes?
Can you provide calorie counts for recipes?
Product & Course Help
Where do I login to get to courses I’m part of?
I've forgotten my password
I need to change my payment details
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