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there is a perfect marinara sauce on "raw on $10 a day or less". You could also do quite a lot of trial and error with that $300 and you'd produce at least 50% recipes that worked really well. You'd also learn which things work well and which don't so as you "trialled and errored" more, your mistakes would become fewer and your abilities in the raw kitchen would soar which in turn would mean that you'd be able to follow no recipe at all with the ingredients you had in the house rather than looking for a recipe that fitted your ingredients and saying it can't be done so then eating non-raw!

You don't have to spend money to make something work. A gym membership and a pair of running shoes does not make you fit. A $300.00 course won't make you raw.

You can do this yourself... you really can :)

lol...here is the problem though...I have eaten exclusively raw for a couple of months at a time...I am really quite good at making smoothies for example..and breads...and salads...and dips. Of what I know...but I am not that great at marinara and I have tried Countless recipes for it and come up disappointed everytime. And I just keep eating my favorite stuff, because I know I'll like it and not have to waste it or my time and money...It truly gets frustrating for me very quickly when I have to throw something out, because not only do I then have a whack of dishes (and with 7 people in the house, I do dishes constantly as it is) but I am down a lot of money and I'm still hungry and then I have to go and make something else or choke it down anyway.

I am quite picky maybe...like whenever I go to the local raw vegan restaurant, almost Everything I have tried, I have said, 'I can make this better myself' and it's true.
It's a year long...I don't know! I think I want to do it...plus you can also opt in for teacher training for it and that would be fun...the local rv restaurant held a course recently and I was thinking of going but they literally are only teaching you what the appliances are and how to use them. ...LAME. It would be too funny in a way to start running the classes and teach people how to make better food.
But I DO digress...I have other plans with my life anyway. I feel like I'm convincing you to let me take the course, lol...I may or may not, I have no idea. We will see how much I have left out of my paycheck I guess. :)

I remember now that I used honey in the $10 a day marinara sauce.

honey...hmmm. I don't think I have used honey. So you're saying you have a perfect marinara sauce?

For mine, it has something to do with the sundried tomatoes...I was going to drain the water/salt off of them after soaking...and then experiment with the perfect amount. Was also considering buying better SDT's too though..ones with no sulphites or salt..something more pure. But that's as far as I got before I just bailed off the wagon and went for real spaghetti sauce. When I think of the cooked stuff, nothing compares for me...yet. I also think some marinated dehydrated/warmed small, whole mushrooms would be divine...as they are in the cooked.

It can be so fun to tinker and tweek and can quickly become a passion. But sometimes, when life gets busy, it just gets too much to learn. That's why I am thinking more and more that it would be better to just learn more recipes without any pressure of needing to feed myself out of it...and then once my knowledge level is really high, I could easily go really high raw and not sweat the learning part.

Take a look on the sauce for kelp noodles thread. I linked to the basic recipe there. The sundried toms need to be good quality and not too soaked. Definitely sling the soak water. Don't use ones already in oil. Use fresh herbs not dried.